WEBVTT 00:00:07.882 --> 00:00:09.050 Shit. 00:00:09.175 --> 00:00:12.679 You might get wet. You need to watch your feet. 00:00:12.762 --> 00:00:14.014 If your feet do get caught in the rope, 00:00:14.097 --> 00:00:16.182 you're going overboard, especially with that open 00:00:16.266 --> 00:00:17.225 back of the boat. 00:00:17.308 --> 00:00:18.768 You're going over, I'm not gonna stop you. 00:00:18.852 --> 00:00:19.686 Right. 00:00:19.769 --> 00:00:20.729 Hang on. 00:00:26.901 --> 00:00:28.820 Hang on. 00:00:28.903 --> 00:00:29.863 Oh God! 00:00:38.621 --> 00:00:39.664 GORDON I'm in Maine. 00:00:39.748 --> 00:00:44.044 A remote, sparsely populated State with more coastline than California. 00:00:45.503 --> 00:00:48.757 This week I'll be exploring the waters along this epic and rugged shore, 00:00:48.840 --> 00:00:52.635 starting in a little seaside city called Rockland. 00:00:56.806 --> 00:01:00.685 Now Maine holds the title of the lobster capital of the world, 00:01:00.769 --> 00:01:03.480 right here, and it's home to some of the most stunning, 00:01:03.563 --> 00:01:06.191 delicious seafood anywhere on the planet. 00:01:06.274 --> 00:01:08.443 Now lucky for me, this week I have 00:01:08.526 --> 00:01:12.238 two-time James Beard award winning chef, Melissa Kelly, 00:01:12.322 --> 00:01:15.533 to help me navigate these gorgeous waters. 00:01:15.617 --> 00:01:17.035 Now where is she? 00:01:17.118 --> 00:01:18.036 Melissa! 00:01:18.119 --> 00:01:20.371 Hey, Gordon. What a gorgeous place. 00:01:20.455 --> 00:01:21.623 How are you? 00:01:22.675 --> 00:01:24.010 GORDON Award winning chef, Melissa Kelly, 00:01:24.094 --> 00:01:26.304 is a true champion of New England's 00:01:26.388 --> 00:01:28.264 farm to table movement. 00:01:28.348 --> 00:01:29.891 Taking the label literally, 00:01:29.974 --> 00:01:32.102 she runs her restaurant, Primo, 00:01:32.185 --> 00:01:35.522 on a four acre farm it supplies the bulk of the fresh, 00:01:35.605 --> 00:01:37.399 seasonal ingredient that have made her 00:01:37.482 --> 00:01:40.402 ever-changing menu famous. 00:01:40.435 --> 00:01:44.063 Well, I mean, Scotland, Maine, come on. 00:01:44.147 --> 00:01:46.858 We're gonna see what you got this week, Gordon. 00:01:46.941 --> 00:01:49.986 There's 3,500 miles of coastline here. 00:01:50.069 --> 00:01:52.780 This week I'm gonna make this your job to figure out what we 00:01:52.864 --> 00:01:55.867 have on this beautiful coast and what we can do with it. 00:01:55.950 --> 00:01:57.744 Bring back some bounty of Maine goods and 00:01:57.827 --> 00:01:59.912 see what we can do and cook together. 00:01:59.996 --> 00:02:01.122 Excellent. 00:02:07.290 --> 00:02:08.499 Now, when you think of Maine, 00:02:08.583 --> 00:02:10.126 you think of one thing and one thing only; 00:02:10.209 --> 00:02:12.420 one of the most exclusive shellfish 00:02:12.503 --> 00:02:14.213 anywhere on the planet, lobster. 00:02:14.297 --> 00:02:15.840 I'm meeting two of the very best, 00:02:15.923 --> 00:02:18.884 the toughest lobster fishers anywhere in the world. 00:02:18.968 --> 00:02:21.637 I need to get my hands on those incredible jewels of the sea. 00:02:37.069 --> 00:02:38.446 Ladies, good morning. How are we? 00:02:38.529 --> 00:02:40.448 Hey! Good to see you. 00:02:40.531 --> 00:02:41.574 How are you? Oh hello. 00:02:41.657 --> 00:02:42.742 Heather, Captain of Golddigger. 00:02:42.825 --> 00:02:43.909 Gordon. My sister. 00:02:43.993 --> 00:02:46.412 Hi, Hilary. She's my stern man. 00:02:46.495 --> 00:02:47.705 That is a beautiful boat. 00:02:47.788 --> 00:02:48.581 Thank you. 00:02:48.664 --> 00:02:49.749 Who came up with the name Golddigger. 00:02:49.832 --> 00:02:50.958 That would be me. 00:02:51.042 --> 00:02:53.044 Because you make millions on getting lots of lobsters. 00:02:53.127 --> 00:02:55.087 It probably has a couple different meanings. 00:02:55.171 --> 00:02:57.173 Chef Kelly said you've got some of the best lobsters 00:02:57.256 --> 00:02:58.132 anywhere in the world here. 00:02:58.215 --> 00:02:59.050 We do. We do. 00:02:59.133 --> 00:03:00.593 We're gonna go ahead and get aboard. 00:03:00.676 --> 00:03:01.469 Jump in? Why don't you hop on. 00:03:01.552 --> 00:03:02.303 Absolutely. Okay. 00:03:02.386 --> 00:03:04.180 What's in there. Bring it on over. 00:03:04.263 --> 00:03:05.556 Oh Jesus. 00:03:05.640 --> 00:03:07.308 GORDON A gorgeous boat like this often 00:03:07.391 --> 00:03:09.894 comes with the sweet smell of success. 00:03:11.604 --> 00:03:13.189 Oh my God, that's the bait right? 00:03:13.272 --> 00:03:14.023 Oof. 00:03:14.106 --> 00:03:15.441 That's the smell of money right there. 00:03:15.524 --> 00:03:16.442 GORDON In Maine, however, 00:03:16.525 --> 00:03:19.153 success smells a lot like fish. 00:03:19.236 --> 00:03:20.112 We'll go out and try a few, 00:03:20.196 --> 00:03:21.072 see how you do. 00:03:21.155 --> 00:03:22.031 Now, what's the secret? 00:03:22.114 --> 00:03:23.616 Pay attention and don't mess up. 00:03:23.699 --> 00:03:25.451 Gotcha. Do I look like a Mainer? 00:03:25.534 --> 00:03:26.535 You look like a Mainer. 00:03:26.619 --> 00:03:27.912 Right, can I work like a Mainer now? 00:03:27.995 --> 00:03:29.246 I dunno, we're gonna test you out right here. 00:03:29.330 --> 00:03:30.581 Let's go! 00:03:30.665 --> 00:03:31.457 D'you want me to drive? 00:03:31.540 --> 00:03:33.417 Let's see how you can walk on this thing first. 00:03:33.501 --> 00:03:35.086 Let's have the pedal to the metal. 00:03:35.169 --> 00:03:36.921 Come on, man! 00:03:37.004 --> 00:03:38.714 Oh shit. 00:03:43.427 --> 00:03:46.055 Just like surfing. You might get wet! 00:03:48.182 --> 00:03:50.017 Don't, don't fret. 00:03:50.101 --> 00:03:50.893 Whoa! 00:03:54.438 --> 00:03:55.523 Shit! 00:03:55.606 --> 00:03:56.607 It'll get better in a second. 00:03:56.691 --> 00:03:58.484 It gets better. She promises. 00:04:00.319 --> 00:04:01.195 I came through. 00:04:01.278 --> 00:04:04.573 Enough's enough. shower. 00:04:04.657 --> 00:04:05.866 How about closing the window? 00:04:06.367 --> 00:04:08.202 Oh hey, you don't ever tell the captain what to do. 00:04:08.953 --> 00:04:10.121 Show me what you got girl. 00:04:10.204 --> 00:04:11.205 Hang on. 00:04:13.624 --> 00:04:17.336 Shit. Hang on. 00:04:21.382 --> 00:04:23.134 GORDON When Heather tells you to hold on, 00:04:23.217 --> 00:04:24.677 that's not a suggestion. 00:04:24.760 --> 00:04:26.262 Is she always this mad? 00:04:26.679 --> 00:04:29.849 Yes. She's always in this big of a hurry. 00:04:29.932 --> 00:04:30.975 GORDON I'm beginning to think 00:04:31.058 --> 00:04:32.727 I'm about to be used as bait. 00:04:34.019 --> 00:04:35.396 We good? Good enough. 00:04:35.479 --> 00:04:37.148 Alright, if she's gonna haul off a buoy, 00:04:37.231 --> 00:04:38.190 we gotta have these bait bags ready. 00:04:38.274 --> 00:04:39.066 Okay. 00:04:39.150 --> 00:04:39.984 Put a piece of pig in the bottom. 00:04:40.067 --> 00:04:40.860 Gotcha. 00:04:40.943 --> 00:04:42.695 Make sure it's nice and full and cinch it nice and 00:04:42.778 --> 00:04:43.988 tight when you're done. 00:04:44.071 --> 00:04:46.574 GORDON Apparently, lobsters are like linebackers, 00:04:46.657 --> 00:04:49.577 both go crazy over a little pigskin. 00:04:49.660 --> 00:04:51.537 Shit! That quick? 00:04:51.620 --> 00:04:52.872 Yeah, that's not full enough. 00:04:52.955 --> 00:04:53.831 That's not full? More? 00:04:53.914 --> 00:04:55.166 No, you need to fill it. 00:04:55.249 --> 00:04:58.085 GORDON And if I don't get these bait bags ready quick enough, 00:04:58.169 --> 00:05:00.379 Heather's definitely gonna cut me from the team. 00:05:02.631 --> 00:05:04.967 Is she driving and using the gaff as well at the same time? 00:05:05.050 --> 00:05:06.010 Yes. Man. 00:05:06.093 --> 00:05:08.679 Wait 'til she pulled her buoy. 00:05:08.763 --> 00:05:11.390 GORDON Heather has hundreds of lobster pots. 00:05:11.474 --> 00:05:12.850 Pull it in. 00:05:12.933 --> 00:05:14.894 GORDON Our task is to haul them up. 00:05:14.977 --> 00:05:16.103 Take 'em a bait bag out. 00:05:16.187 --> 00:05:17.396 GORDON Swap in a new bait bag. 00:05:17.480 --> 00:05:18.564 There's a lobster. 00:05:18.647 --> 00:05:19.774 GORDON Pull out the lobsters, 00:05:19.857 --> 00:05:21.901 then do it all over again. 00:05:21.984 --> 00:05:23.235 You gotta worry about our pots before 00:05:23.319 --> 00:05:24.320 we worry about the lobsters. 00:05:24.403 --> 00:05:25.196 Gotcha. 00:05:25.279 --> 00:05:26.947 GORDON There are two critical things to remember, 00:05:27.031 --> 00:05:29.867 most important, bait bag first. 00:05:29.950 --> 00:05:31.869 No bait means no lobster. 00:05:31.952 --> 00:05:34.872 And you also have to push it over at the proper time 00:05:34.955 --> 00:05:36.999 'cause you don't wanna tangled trap. 00:05:37.082 --> 00:05:39.335 GORDON Second, each line has one buoy with 00:05:39.418 --> 00:05:41.045 two traps that are attached. 00:05:41.128 --> 00:05:43.172 So when Heather sets hers back. 00:05:43.255 --> 00:05:44.882 She pushed hers, over it goes. 00:05:44.965 --> 00:05:47.343 GORDON Yours is going with it, ready or not. 00:05:47.426 --> 00:05:48.594 It's all about timing. 00:05:48.677 --> 00:05:50.304 It's all about timing, it's dancing. 00:05:50.387 --> 00:05:51.388 Timing, timing. 00:05:51.472 --> 00:05:53.974 They work like two amazing synchronized swimmers 00:05:54.058 --> 00:05:56.811 at the Olympics, so they just worked hand in glove. 00:05:56.894 --> 00:05:58.145 Shit! 00:05:58.229 --> 00:05:59.313 You need to watch your feet. 00:05:59.396 --> 00:06:00.815 If your feet do get caught in the rope, 00:06:00.898 --> 00:06:01.982 you're going overboard, 00:06:02.066 --> 00:06:03.901 especially with that open back of the boat. 00:06:03.984 --> 00:06:05.861 If you're going over, I'm not gonna stop you. 00:06:05.945 --> 00:06:08.030 Right. Hang on. 00:06:08.113 --> 00:06:11.158 And to measure a lobster, measure from his eye socket. 00:06:11.242 --> 00:06:12.243 That's a keeper. 00:06:12.326 --> 00:06:14.328 Gotcha. Pinch it out, turn it. 00:06:14.411 --> 00:06:15.788 There, perfect. 00:06:15.871 --> 00:06:16.956 Is she always this quick. 00:06:17.039 --> 00:06:18.249 Yes. That's the name of our game, 00:06:18.332 --> 00:06:19.708 you have to be fast. 00:06:21.335 --> 00:06:23.003 There's one. She's gonna let you try. 00:06:23.087 --> 00:06:23.879 Are you ready? 00:06:23.963 --> 00:06:24.922 Hold on. 00:06:26.715 --> 00:06:27.925 Watch that gap too. 00:06:28.008 --> 00:06:30.094 GORDON Now that I've successfully baited a couple of pots, 00:06:30.177 --> 00:06:33.430 they're ready for me to haul in a couple of my own. 00:06:33.514 --> 00:06:35.182 Okay, help her get it on. 00:06:36.517 --> 00:06:37.685 Yep, you just let it slide down. 00:06:37.768 --> 00:06:39.270 Gotcha. Take bag out first. 00:06:39.353 --> 00:06:40.521 Yep, don't worry about the lobster, 00:06:40.604 --> 00:06:41.647 you always get that bait bag. 00:06:41.730 --> 00:06:42.731 Got you. 00:06:42.815 --> 00:06:44.275 Put it in, 'cause you're not gonna catch any 00:06:44.358 --> 00:06:45.150 without more bait in. 00:06:45.234 --> 00:06:46.026 Oh shit. 00:06:46.110 --> 00:06:47.444 GORDON All I see is lobster. 00:06:47.528 --> 00:06:50.114 All Heather sees is me messing up their system. 00:06:50.197 --> 00:06:53.242 Bait bag first. Come on Ramsay! 00:06:53.325 --> 00:06:54.660 Now, get your lobster. 00:06:54.743 --> 00:06:55.953 There you go. 00:06:56.036 --> 00:06:57.413 She's getting inpatient. 00:06:57.496 --> 00:06:59.206 Come on, guys, time's money, let's go. 00:06:59.290 --> 00:07:00.165 Coming. Coming. Coming. 00:07:00.249 --> 00:07:01.250 Wait don't push it yet! 00:07:01.333 --> 00:07:03.377 Watch the rope. Watch the rope! Now! Push now. Now push. 00:07:03.460 --> 00:07:04.670 (bleep), 00:07:04.753 --> 00:07:05.713 You gotta get these bait in. 00:07:05.796 --> 00:07:07.047 Oh, get over there! Get over there! 00:07:07.131 --> 00:07:08.549 You gotta be there to help her. 00:07:08.632 --> 00:07:09.675 There you go. 00:07:09.758 --> 00:07:12.261 Perfect. She's always pushing. 00:07:12.344 --> 00:07:13.679 Are you grabbing for the lobster? 00:07:13.762 --> 00:07:15.306 Oh shit. Come on. 00:07:15.389 --> 00:07:17.182 Don't step on the lobster on the floor. 00:07:17.266 --> 00:07:19.768 Oh my word, look how the lobster's you haven't measured! 00:07:19.852 --> 00:07:22.229 I got a 15-year-old niece, Gordon, that can keep up and do this. 00:07:22.897 --> 00:07:24.607 Let's go, please. 00:07:24.690 --> 00:07:27.693 Captain Heather doesn't give two flying lobsters. 00:07:27.776 --> 00:07:30.362 She is saying, "Move, speed up, we're losing money, 00:07:30.446 --> 00:07:32.531 time is lobsters, lobsters is money." 00:07:32.615 --> 00:07:35.075 So, man, you gotta dance around that boat and 00:07:35.159 --> 00:07:36.660 more importantly around her. 00:07:36.744 --> 00:07:37.953 Go! Go! You got it. 00:07:38.037 --> 00:07:39.872 No, no, you gotta put one in there. 00:07:39.955 --> 00:07:41.457 Oh shit. 00:07:43.459 --> 00:07:44.418 GORDON All this cursing and yelling from 00:07:44.501 --> 00:07:46.754 the boss makes me miss my own kitchen, 00:07:46.837 --> 00:07:49.131 for my sous chefs watching, get ready, 00:07:49.214 --> 00:07:51.717 Heather's teaching me some new words. 00:07:51.800 --> 00:07:54.678 Let's go. 00:07:56.889 --> 00:07:58.599 Next one's coming, we gotta get it over. 00:07:58.682 --> 00:08:00.809 Oh my God. You gotta hustle. 00:08:00.893 --> 00:08:03.103 There's no time for a cup of coffee. 00:08:03.187 --> 00:08:04.104 You gotta move. 00:08:04.188 --> 00:08:05.522 And boy, do they move quick. 00:08:05.606 --> 00:08:06.732 You're there, good job. 00:08:06.815 --> 00:08:07.775 You're learning. 00:08:07.858 --> 00:08:09.068 Okay, it's going over. 00:08:09.151 --> 00:08:10.361 Watch your feet. Watch your feet. 00:08:10.444 --> 00:08:12.863 Jesus Christ, now? Yeah, go. 00:08:12.947 --> 00:08:13.739 There you go. 00:08:13.822 --> 00:08:15.240 There you go. Bloody hell. 00:08:15.324 --> 00:08:16.575 What a process. 00:08:16.659 --> 00:08:18.452 I don't know if she'd fire you. 00:08:20.496 --> 00:08:22.247 Wanna try to gaff one? 00:08:22.331 --> 00:08:23.791 Yes! So, see that buoy? 00:08:23.874 --> 00:08:24.667 Yeah. 00:08:24.750 --> 00:08:25.960 I'm gonna get right up here and you gaffed it. 00:08:26.043 --> 00:08:26.919 Yep. Ready? 00:08:27.002 --> 00:08:28.170 Yeah. 00:08:28.253 --> 00:08:29.421 GORDON They finally trust me enough to 00:08:29.505 --> 00:08:31.507 gaff my first pot. 00:08:32.341 --> 00:08:33.884 Okay, ready? Yes. 00:08:33.968 --> 00:08:35.970 GORDON All I have to do is grab the pots' line 00:08:36.053 --> 00:08:38.555 with the gaffer pole and haul it in. 00:08:38.639 --> 00:08:40.224 Seems pretty straightforward. 00:08:41.433 --> 00:08:43.394 No! Oh no, wait! 00:08:43.477 --> 00:08:44.395 Shit! 00:08:44.478 --> 00:08:46.730 You can't just go pick any trap you want! 00:08:47.106 --> 00:08:48.857 You can get shot for that ****. 00:08:48.941 --> 00:08:49.942 Bloody hell. 00:08:54.321 --> 00:08:56.407 Ready? Yeah. 00:08:56.490 --> 00:08:57.408 No! Oh no! 00:08:57.491 --> 00:08:58.701 Hey, you can't... 00:08:58.784 --> 00:08:59.535 Shit! 00:08:59.618 --> 00:09:00.953 You get the yellow and blue one. 00:09:01.036 --> 00:09:03.580 You can't just go pick any trap you want there and haul. 00:09:03.664 --> 00:09:05.666 They take shit serious here you know. 00:09:05.749 --> 00:09:07.292 You get shot for that shit. 00:09:07.376 --> 00:09:10.421 This is an insane business and very protective, 00:09:10.504 --> 00:09:12.423 so I picked up the wrong buoy, boy, 00:09:12.506 --> 00:09:14.717 she wanted to stick that gaff where the sun don't shine. 00:09:14.800 --> 00:09:16.510 Only the yellow and blue ones. 00:09:16.593 --> 00:09:18.012 We're coming right up to her right now. 00:09:18.095 --> 00:09:19.346 Yellow and blue. Yellow and blue. 00:09:19.430 --> 00:09:20.723 This one's mine. 00:09:20.806 --> 00:09:22.016 You're gonna get this one. 00:09:22.099 --> 00:09:23.392 Okay. I have faith. 00:09:24.727 --> 00:09:26.729 Nice, grab it. There you go. 00:09:27.688 --> 00:09:28.480 Sorry. 00:09:29.982 --> 00:09:31.275 Payback. 00:09:31.358 --> 00:09:33.861 Come on, lobsters, please. 00:09:33.944 --> 00:09:35.362 Come on, use your muscles there. 00:09:35.446 --> 00:09:38.657 Bait bag. You're mastering it. 00:09:38.741 --> 00:09:41.160 Oh man. Good job. 00:09:41.243 --> 00:09:42.411 There you go. 00:09:42.494 --> 00:09:43.579 I've always said, 00:09:43.662 --> 00:09:45.456 when you go to the extreme to get something, 00:09:45.539 --> 00:09:47.583 it's very rare it doesn't live up to expectation. 00:09:47.666 --> 00:09:50.878 And lobsters, I mean, they look incredible. 00:09:50.961 --> 00:09:52.671 And those women, they're awesome. 00:09:54.048 --> 00:09:55.758 That was incredible, honestly. 00:09:55.841 --> 00:09:58.302 All I need is six beauties, is that possible? 00:09:58.385 --> 00:10:00.220 Take what you need. Thank you. 00:10:00.304 --> 00:10:01.180 Am I a Mainer? 00:10:01.263 --> 00:10:02.556 You're... you're getting there. 00:10:04.600 --> 00:10:05.559 Great job. Thank you, love. 00:10:05.642 --> 00:10:06.560 Good job. Amazing. 00:10:06.643 --> 00:10:07.895 Seriously, well done. 00:10:14.735 --> 00:10:16.904 With Maine being known for its amazing shellfish, 00:10:16.987 --> 00:10:19.281 my guests won't be impressed with the final meal unless 00:10:19.364 --> 00:10:21.700 I feature delicious clams. 00:10:21.784 --> 00:10:23.410 So I've jumped on the local ferry, 00:10:23.494 --> 00:10:27.247 I'm gonna meet a father and son dynamic duo who harvest 00:10:27.331 --> 00:10:29.958 the most incredible clams and oysters. 00:10:30.042 --> 00:10:32.461 I'm hoping they help me get my hands on those gems. 00:10:36.381 --> 00:10:38.133 Gentlemen, good to see you both. 00:10:38.217 --> 00:10:39.510 Hello, my name's Adam. 00:10:39.593 --> 00:10:40.552 Gordon. Good to see you both. 00:10:40.636 --> 00:10:41.470 This is my son, Zeb. 00:10:41.553 --> 00:10:42.763 Nice to meet you. 00:10:42.846 --> 00:10:43.680 Um... 00:10:43.764 --> 00:10:44.890 What a gorgeous place. 00:10:44.973 --> 00:10:45.808 Thank you so much. 00:10:45.891 --> 00:10:48.227 Melissa said you've got the best clams anywhere in Maine. 00:10:48.310 --> 00:10:49.770 So what's the secret to these clams? 00:10:49.853 --> 00:10:50.813 How do we get them? 00:10:50.896 --> 00:10:52.731 You can't see anything in that pond, 00:10:52.815 --> 00:10:54.233 it's all super thick mud so... 00:10:54.316 --> 00:10:55.109 Damn. 00:10:55.192 --> 00:10:56.819 What I do is I just kinda move around with my feet. 00:10:56.902 --> 00:10:59.571 If I feel any I go down and grab it and put it in the bag and... 00:10:59.655 --> 00:11:01.031 So we're not gonna see anything but we'll feel a lot. 00:11:01.115 --> 00:11:02.157 Yeah. You gotta be careful, 00:11:02.241 --> 00:11:03.826 there's big oysters and you'll slice your foot open, 00:11:03.909 --> 00:11:05.369 get stitches and, yeah, it's bad for you. 00:11:05.452 --> 00:11:06.620 Yeah, they're super sharp. 00:11:06.703 --> 00:11:07.454 Anything else in there? 00:11:07.538 --> 00:11:08.747 Yes, green crabs. 00:11:08.831 --> 00:11:10.499 Lampreys. Lamprey. 00:11:10.582 --> 00:11:12.167 Lamprey, and they have big mouths, 00:11:12.251 --> 00:11:13.168 they'll latch onto ya. 00:11:13.252 --> 00:11:17.131 So no visibility, razor blades, and eels, lamps. 00:11:17.214 --> 00:11:18.423 Crabs. And that's it? 00:11:18.507 --> 00:11:20.259 Yeah. Okay, ready? 00:11:20.342 --> 00:11:21.844 Yeah, no sea monsters. No sea monsters. 00:11:21.927 --> 00:11:22.719 Let's go. 00:11:22.803 --> 00:11:23.762 Let's do it. 00:11:25.764 --> 00:11:27.683 GORDON The spot where the clams live is fed by 00:11:27.766 --> 00:11:32.521 a 90 acre freshwater pond with saltwater washing in at high tide. 00:11:32.604 --> 00:11:34.273 The clams love it. 00:11:34.356 --> 00:11:36.900 Think of it as a clam rave, 00:11:36.984 --> 00:11:38.527 when all the elements are right, 00:11:38.610 --> 00:11:40.654 you're gonna end up with more clams. 00:11:41.655 --> 00:11:43.240 Um, this is stunning. 00:11:43.323 --> 00:11:44.283 So you're gonna move your feet around. 00:11:44.366 --> 00:11:45.701 If you feel one, it kinda feels like a rock. 00:11:45.784 --> 00:11:47.870 You're gonna dive down, grab it, put it in the bag. 00:11:47.953 --> 00:11:49.163 Gotcha. 00:11:52.791 --> 00:11:54.168 Where the has he gone. 00:11:54.251 --> 00:11:57.421 Hello? Anyone? 00:11:57.504 --> 00:11:58.255 Already? 00:11:58.338 --> 00:12:00.424 That's a big one. Whoa! 00:12:11.393 --> 00:12:12.352 GORDON Zeb wasn't kidding then when 00:12:12.436 --> 00:12:14.396 he said there'd be zero visibility. 00:12:14.479 --> 00:12:17.608 I can barely see my hand let alone the creatures 00:12:17.691 --> 00:12:19.193 just dying for a bite. 00:12:21.778 --> 00:12:23.488 You can see nothing down there. 00:12:23.572 --> 00:12:24.698 Nope. 00:12:24.781 --> 00:12:25.991 Jesus man, 00:12:26.074 --> 00:12:28.243 how the hell can you see anything down there? 00:12:28.327 --> 00:12:30.204 You kinda, you wanna move like kinda quick. 00:12:30.287 --> 00:12:31.371 Gotcha. 00:12:31.455 --> 00:12:34.082 The clams are just like that deep under the mud. 00:12:34.166 --> 00:12:36.376 So not that deep, so just like take your hand and kinda like 00:12:36.460 --> 00:12:39.296 scan over the top and then you'll feel like a little edge. 00:12:44.968 --> 00:12:46.303 GORDON Blindly running my hands along the 00:12:46.386 --> 00:12:49.389 silty bottom is not something you do casually. 00:12:49.473 --> 00:12:51.141 Speed is your friend. 00:12:51.225 --> 00:12:55.145 I just want to grab the clam before something else grabs me. 00:12:59.399 --> 00:13:02.027 I'm either surfacing with a clam or a need for stitches. 00:13:06.198 --> 00:13:09.117 Yeah, there you go. Beautiful. 00:13:09.201 --> 00:13:10.827 Now I get it. 00:13:10.911 --> 00:13:13.455 You can actually feel the edge in terms of how sharp that is. 00:13:13.538 --> 00:13:14.957 Yes, it's just barely the edge. 00:13:15.040 --> 00:13:17.042 Right underneath like the first layer of mud. 00:13:19.419 --> 00:13:21.338 You go under and it's clear, clear, clear 00:13:21.421 --> 00:13:22.881 and then bang, you hit the silt. 00:13:22.965 --> 00:13:25.050 And it's like a little ledge just popping up 00:13:25.133 --> 00:13:26.218 through that silt. 00:13:26.301 --> 00:13:28.595 Get your big toe on there, hold it, 00:13:28.679 --> 00:13:30.472 grasp it with your big toe, dive down and pick it up. 00:13:30.555 --> 00:13:32.933 So, sounds easy but there's a method. 00:13:35.269 --> 00:13:37.521 Nice. They're beautiful. 00:13:37.604 --> 00:13:39.231 shit they get bigger. 00:13:39.314 --> 00:13:42.317 Oh my God, amazing. 00:13:42.401 --> 00:13:44.444 That, right there, is a prize asset. 00:13:44.528 --> 00:13:46.321 Exactly what I want for my final cook. 00:13:49.992 --> 00:13:51.159 Whoa! 00:13:51.243 --> 00:13:53.412 Wow, there's some big ones in there. 00:13:53.495 --> 00:13:57.082 Yeah, you did pretty good, pretty good. 00:13:57.165 --> 00:13:58.250 I think you got the edge there, my man. 00:13:58.333 --> 00:13:59.251 I think I trimmed ya. 00:13:59.334 --> 00:14:00.585 Man, they are beautiful. 00:14:00.669 --> 00:14:02.754 I cannot believe the size of them, you know that? 00:14:02.838 --> 00:14:03.630 Yeah, they're huge. 00:14:03.714 --> 00:14:04.923 I've never seen them that big before, seriously. 00:14:05.007 --> 00:14:06.591 Come on, they're beautiful aren't they? 00:14:06.675 --> 00:14:09.052 I mean, absolute crackers. 00:14:09.136 --> 00:14:10.762 I thought they were gonna be this size, 00:14:10.846 --> 00:14:13.181 size of a golf ball, but you know, they're organic, 00:14:13.265 --> 00:14:15.767 they're wild, so the flavor's gonna be unique. 00:14:15.851 --> 00:14:17.644 These ones are chocked full of meat. 00:14:17.728 --> 00:14:18.937 That's beautiful. 00:14:19.021 --> 00:14:21.565 GORDON So I survived clam diving with 00:14:21.648 --> 00:14:23.191 all of my fingers still intact. 00:14:23.275 --> 00:14:24.943 Well done. Amazing. 00:14:25.027 --> 00:14:26.862 GORDON But now it's time to harvest oysters 00:14:26.945 --> 00:14:30.907 with Zeb's Dad, and who knows what's lurking there waiting 00:14:30.991 --> 00:14:33.201 for a taste of some Ramsay sashimi. 00:14:37.831 --> 00:14:38.999 So this is it? This is it. 00:14:39.082 --> 00:14:42.252 I call this Oyster Nirvana. 00:14:42.336 --> 00:14:43.587 Oyster Nirvana, look at it. 00:14:43.670 --> 00:14:44.755 Yeah. So where are they? 00:14:44.838 --> 00:14:45.881 So they're right there. 00:14:45.964 --> 00:14:46.965 Serious? 00:14:47.049 --> 00:14:48.050 They're right there, yeah. 00:14:48.133 --> 00:14:49.885 Wow. Look at this. 00:14:49.968 --> 00:14:51.261 Yeah. The whole bed. 00:14:51.345 --> 00:14:53.472 This is it. Are they all shells? 00:14:53.555 --> 00:14:55.015 No, this is all live oysters. 00:14:55.098 --> 00:14:56.099 They're all live oysters? 00:14:56.183 --> 00:14:57.184 This is all live oysters. 00:14:57.267 --> 00:14:58.477 So they're everywhere. 00:14:58.560 --> 00:14:59.603 GORDON I've seen a lot of oyster beds in 00:14:59.686 --> 00:15:02.397 my life but nothing quite like this one. 00:15:02.481 --> 00:15:04.441 Wow, I've never seen 'em like this. 00:15:14.242 --> 00:15:15.035 They're all live oysters? 00:15:15.118 --> 00:15:16.078 This is all live oysters. 00:15:16.161 --> 00:15:17.120 So they're everywhere. 00:15:17.204 --> 00:15:19.623 GORDON I'm here in Maine on North Haven Island 00:15:19.706 --> 00:15:21.625 where I'm going to harvest oysters with Adam, 00:15:21.708 --> 00:15:24.753 a local farmer of America's favorite mollusk. 00:15:26.338 --> 00:15:28.131 This little tiny bed can produce 00:15:28.215 --> 00:15:30.926 250-300,000 oysters a year. 00:15:31.009 --> 00:15:32.427 I'm walking through the water thinking, 00:15:32.511 --> 00:15:33.678 so where are these things? 00:15:33.762 --> 00:15:36.890 I'm actually standing on them, it was a proper oyster bed. 00:15:36.973 --> 00:15:39.893 They're free, nothing's caged, nothing's in racks. 00:15:39.976 --> 00:15:41.228 Look at the size of this. 00:15:41.311 --> 00:15:43.397 Oh, it's a monster. That is insane. 00:15:46.441 --> 00:15:48.985 What an amazing little river. 00:15:49.069 --> 00:15:51.822 So the freshwater comes from a freshwater pond up here. 00:15:51.905 --> 00:15:52.697 Yep. 00:15:52.781 --> 00:15:53.532 And then the tide comes from the sea. 00:15:53.615 --> 00:15:54.408 Yes. 00:15:54.491 --> 00:15:57.285 And then the two meet and it creates really good algae blooms. 00:15:57.369 --> 00:15:59.746 Yeah, so they get the advantage of the tides obviously? 00:15:59.830 --> 00:16:01.123 And the flow. And the flow. 00:16:01.206 --> 00:16:02.332 And so there they are. 00:16:02.416 --> 00:16:03.208 That's a gorgeous one, yeah. 00:16:03.291 --> 00:16:04.793 That's a beauty there. Yeah. 00:16:04.876 --> 00:16:06.545 GORDON The extreme tidal fluctuations of 00:16:06.628 --> 00:16:10.048 this estuary and the mixing of fresh and saltwater are part 00:16:10.132 --> 00:16:14.094 of what makes this the perfect environment to grow the oysters. 00:16:14.177 --> 00:16:15.971 How do they get here? 00:16:16.054 --> 00:16:18.306 Um, I grew oysters in the pond for years and 00:16:18.390 --> 00:16:21.184 I had this kid harvesting for me and he shucked the oyster and 00:16:21.268 --> 00:16:22.686 dropped 'em on the bed and 00:16:22.769 --> 00:16:24.187 they created a natural spawn. 00:16:24.271 --> 00:16:25.605 So I came down the next morning and 00:16:25.689 --> 00:16:29.651 the whole 17 acre pond had 3 feet of foam on it. 00:16:29.734 --> 00:16:32.654 And I was like, "Oh my God, what's going on?" 00:16:32.737 --> 00:16:34.489 GORDON Some of the oyster lava swam into this 00:16:34.573 --> 00:16:37.159 connected estuary where they ended up thriving on 00:16:37.242 --> 00:16:38.785 the gravel bottom. 00:16:38.869 --> 00:16:43.957 So Adam now replicates this process for each new batch. 00:16:44.040 --> 00:16:44.958 Actually, you wanna oyster? 00:16:45.041 --> 00:16:46.084 You wanna try one right outta the water? 00:16:46.168 --> 00:16:47.127 I'd love one, please, yeah. 00:16:47.210 --> 00:16:47.961 Are you kidding me? 00:16:48.044 --> 00:16:50.422 Yeah, let's do that. Look at that. 00:16:50.505 --> 00:16:51.506 Oh my God. 00:16:52.340 --> 00:16:53.842 Try that. Thank you. 00:16:53.925 --> 00:16:55.135 Just look at the color. 00:16:55.218 --> 00:16:58.930 My God. They're nice and thick and dense, creamy. 00:16:59.014 --> 00:17:01.600 Mm-huh. Cheers. Look at that. 00:17:01.683 --> 00:17:03.310 Cheers to you. Cheers. 00:17:06.521 --> 00:17:09.399 Bloody hell. Man! 00:17:09.483 --> 00:17:11.067 There's a reason I have five kids. 00:17:13.278 --> 00:17:14.613 Guess how many kids I've got. 00:17:14.696 --> 00:17:16.198 How many? Five. 00:17:16.281 --> 00:17:17.073 No shit. Yeah. 00:17:17.157 --> 00:17:18.283 That's awesome. 00:17:18.366 --> 00:17:20.952 For me it makes a big difference having these free-range, 00:17:21.036 --> 00:17:23.622 bottom cultured oysters because they're spread out, 00:17:23.705 --> 00:17:25.415 there's nothing set in cages, 00:17:25.499 --> 00:17:27.751 they're not hanging in horizontally, vertically. 00:17:27.834 --> 00:17:31.046 They literally are laying on the bed of that river. 00:17:31.129 --> 00:17:33.840 And then this surge of saltwater against the 00:17:33.924 --> 00:17:36.176 freshwater is just producing, you know, 00:17:36.259 --> 00:17:37.636 a perfect oyster. 00:17:37.719 --> 00:17:40.180 Honestly, some of the best oysters that I've ever eaten. 00:17:40.263 --> 00:17:41.348 Oh my God! 00:17:41.431 --> 00:17:42.891 Alright, let's go smoke some big ones. 00:17:49.231 --> 00:17:51.525 So these oysters here are market oysters, 00:17:51.608 --> 00:17:53.068 so this is like, half shell market. 00:17:53.151 --> 00:17:53.944 Gotcha. 00:17:54.027 --> 00:17:55.237 The big ones, like this one we got today, 00:17:55.320 --> 00:17:59.157 that is not a half shell oyster. 00:17:59.241 --> 00:18:00.575 No. How'd you open something like that. 00:18:00.659 --> 00:18:03.620 I'll shuck this one. Let's check it out. 00:18:05.080 --> 00:18:06.998 Man, look at that. 00:18:07.082 --> 00:18:09.000 I mean, honestly, wow. 00:18:09.084 --> 00:18:10.961 So then we'll brine that overnight and then. 00:18:11.044 --> 00:18:12.963 Yeah, that is beautiful, so beautiful. 00:18:13.046 --> 00:18:15.465 And then this is what it looks like after 24 hours of smoking. 00:18:15.549 --> 00:18:17.217 Oh my God. Right here. 00:18:17.300 --> 00:18:18.218 So they've already been brined? 00:18:18.301 --> 00:18:20.554 Brined, smoked. Wow. 00:18:20.637 --> 00:18:21.638 Yeah. 00:18:22.472 --> 00:18:24.516 Mmm, that's delicious. 00:18:24.599 --> 00:18:26.851 Yeah and then the way we finish 'em is in. 00:18:26.935 --> 00:18:27.936 There's another process? 00:18:28.019 --> 00:18:31.982 Yep, we pack 'em in, um, virgin olive oil 00:18:32.065 --> 00:18:34.359 with a couple other little secret ingredients. 00:18:34.442 --> 00:18:35.986 I love all this secrecy. 00:18:36.069 --> 00:18:37.654 We gotta have a few secrets. 00:18:37.737 --> 00:18:38.905 That smells sweet. Is there honey in there? 00:18:38.989 --> 00:18:40.490 Yeah, there is. See. 00:18:40.574 --> 00:18:42.075 I mean you got me, you got me! 00:18:43.243 --> 00:18:44.411 Chefs share their secrets, right? 00:18:44.494 --> 00:18:45.745 Yeah, yeah. One's enough. 00:18:46.913 --> 00:18:48.999 Mm, my God. 00:18:49.082 --> 00:18:50.792 Mm-huh. Wow. 00:18:50.875 --> 00:18:52.502 That is so good. 00:18:52.586 --> 00:18:54.588 Smoked oysters are out there, you know, 00:18:54.671 --> 00:18:56.131 it's a fine balance when something so salty, 00:18:56.214 --> 00:18:59.342 creamy and delicious, but amazing flavor. 00:18:59.426 --> 00:19:00.719 What works for me there is that honey. 00:19:00.802 --> 00:19:01.886 Any herbs in there? 00:19:01.970 --> 00:19:03.138 Or are you not gonna tell me? 00:19:03.221 --> 00:19:05.307 No. You're such a 00:19:05.390 --> 00:19:07.225 I know Melissa won't have a jar like that. 00:19:07.309 --> 00:19:09.060 May I take the fresh oysters? 00:19:09.144 --> 00:19:09.936 Yep. 00:19:10.020 --> 00:19:13.064 The clams and just a jar because that could be the secret weapon? 00:19:13.148 --> 00:19:13.940 Do it. Yeah? 00:19:14.024 --> 00:19:15.150 Take it. Thanks, bud. 00:19:15.233 --> 00:19:16.151 Share the love. 00:19:16.234 --> 00:19:17.277 I think I've become a Mainer. 00:19:17.360 --> 00:19:18.653 Now I've gotta cook like one. 00:19:18.737 --> 00:19:21.239 So these little pockets of magic, 00:19:21.323 --> 00:19:23.617 fingers crossed, is gonna have the edge over Melissa. 00:19:23.700 --> 00:19:25.410 Alright, cool. That's gonna be awesome. 00:19:25.493 --> 00:19:26.244 Take care. Thank you. 00:19:26.328 --> 00:19:27.245 Alright. 00:19:33.551 --> 00:19:36.471 Now it's the big day of the final cook and trust me, 00:19:36.554 --> 00:19:39.098 I've got the most amazing shellfish. 00:19:39.182 --> 00:19:41.142 But I wanna take those lobsters and 00:19:41.226 --> 00:19:42.477 oysters to another level. 00:19:42.560 --> 00:19:45.104 And we all know what goes well with lobster and 00:19:45.188 --> 00:19:46.773 that is butter. 00:19:46.856 --> 00:19:49.317 And trust me, this is no ordinary butter. 00:19:54.906 --> 00:19:56.616 Shit, oh, shit. 00:19:57.575 --> 00:20:00.620 Oh shit. Damn. 00:20:00.703 --> 00:20:03.248 Oh shit. 00:20:03.331 --> 00:20:05.166 I'll put it up. 00:20:05.250 --> 00:20:07.210 You're not the first person to do that. 00:20:07.293 --> 00:20:11.214 Sorry. Oh damn. Sorry. 00:20:11.297 --> 00:20:12.423 Lauren, good morning. 00:20:12.507 --> 00:20:13.716 Good morning. 00:20:13.800 --> 00:20:15.468 Now, I've been told that you've got 00:20:15.552 --> 00:20:16.970 the best butter anywhere in Maine. 00:20:17.053 --> 00:20:19.138 We do. Organic Jersey cream. 00:20:19.222 --> 00:20:20.139 That sounds amazing. 00:20:20.223 --> 00:20:20.974 Come in, I'll show you where. 00:20:21.057 --> 00:20:22.600 Thank you. Okay. 00:20:25.562 --> 00:20:27.188 So, this is what we do. 00:20:27.272 --> 00:20:29.107 This is a vat or a steam kettle. 00:20:29.190 --> 00:20:32.235 We heat up the milk, we incubate it, 00:20:32.318 --> 00:20:37.073 so actually this is yogurt and the cream rises to the top. 00:20:37.156 --> 00:20:40.034 So the cream is incubated with yogurt culture, 00:20:40.118 --> 00:20:42.036 so it's pro-biotic and cultured. 00:20:42.120 --> 00:20:43.997 So that's my butter? That's the butter. 00:20:44.080 --> 00:20:45.415 The start? So that's the start. 00:20:45.498 --> 00:20:46.374 So... 00:20:46.457 --> 00:20:47.625 We're gonna spoon that off? 00:20:47.709 --> 00:20:51.337 Yeah, just the very top layer is the cream. 00:20:51.421 --> 00:20:53.548 And if you go too far you're gonna go into the yogurt, 00:20:53.631 --> 00:20:54.591 and you don't wanna do that. 00:20:54.674 --> 00:20:56.801 So just take it right off the top. 00:20:56.884 --> 00:20:59.971 Mm-huh put that right into the pot. 00:21:02.432 --> 00:21:04.684 That's the end of summer milk. 00:21:04.767 --> 00:21:08.646 Um, the cream gets really yellow from the Jersey cows. 00:21:08.730 --> 00:21:11.482 Definitely the best milk for making butter. 00:21:11.566 --> 00:21:12.775 Where does the actual milk start? 00:21:12.859 --> 00:21:13.651 Where's it from? 00:21:13.735 --> 00:21:14.986 We have a few cows out back. 00:21:15.069 --> 00:21:16.404 Here? Mm-huh. 00:21:16.487 --> 00:21:18.489 We have our cottage business right in our... 00:21:18.573 --> 00:21:20.366 right in our home, right in our barn. 00:21:20.450 --> 00:21:22.452 That's amazing. You're doing good. 00:21:22.535 --> 00:21:25.538 I think that will be enough for churning for your lobster. 00:21:25.622 --> 00:21:28.082 That looks incredible. That looks good. 00:21:28.166 --> 00:21:30.793 GORDON This unique cultured butter is mind-blowing. 00:21:32.253 --> 00:21:34.881 With this stuff, my final cooked lobster could probably 00:21:34.964 --> 00:21:37.508 win best dressed at the Academy Awards. 00:21:37.592 --> 00:21:40.345 Look at that. Perfect. 00:21:40.428 --> 00:21:41.387 Oh my God. 00:21:41.471 --> 00:21:42.889 So that's gonna be so good. 00:21:42.972 --> 00:21:44.682 Here's our churn. 00:21:45.683 --> 00:21:47.769 Yeah, so I know they're old fashioned. 00:21:47.852 --> 00:21:51.022 Put it in and then turn it. 00:21:51.105 --> 00:21:54.067 Okay, slow and steady, yeah. 00:21:54.150 --> 00:21:57.695 GORDON Lauren says the key here is slow and steady. 00:21:57.779 --> 00:22:01.741 But I'm on a deadline, so slow and steady will have to be 00:22:01.824 --> 00:22:04.903 replaced by speedy and clumsy. 00:22:05.086 --> 00:22:07.088 I've had this churn for a long time, 00:22:07.172 --> 00:22:08.506 it's 150 years old. 00:22:08.590 --> 00:22:09.841 You're a little impatient. 00:22:09.924 --> 00:22:12.177 But it's okay. 00:22:14.037 --> 00:22:16.331 Right, you're, you're really heavy-handed. 00:22:16.415 --> 00:22:18.000 I'm like a kid, you know, 00:22:18.083 --> 00:22:19.334 playing with his toy. 00:22:19.846 --> 00:22:21.515 Oh, okay. 00:22:21.598 --> 00:22:22.849 And then the handle broke. 00:22:22.933 --> 00:22:24.393 A little too much zest. 00:22:24.476 --> 00:22:26.603 You just, you know, slow and steady. 00:22:26.687 --> 00:22:29.064 You turned it right off, that's okay. 00:22:30.982 --> 00:22:32.984 Good. The tortoise and the hare. 00:22:33.068 --> 00:22:34.194 I've got so much wrong. 00:22:34.277 --> 00:22:35.362 I swear to God. 00:22:37.531 --> 00:22:41.076 Yeah. You can see where the bright yellow is, 00:22:41.159 --> 00:22:44.204 so that's the butter coming, so it's really close. 00:22:44.287 --> 00:22:47.165 You happy? Yeah, it looks good. 00:22:47.249 --> 00:22:51.670 Oh, look at that. So there's the butter. 00:22:51.753 --> 00:22:53.296 That's it, right there. 00:22:53.380 --> 00:22:56.174 Now what we'll do is we'll scoop it out into the bowl, right? 00:22:56.258 --> 00:22:57.426 What'd you think? 00:22:57.509 --> 00:22:58.468 That's delicious. Do you like it? 00:22:58.552 --> 00:22:59.636 Oh my God, it's so rich. 00:22:59.720 --> 00:23:00.887 The flavor's so intense. 00:23:00.971 --> 00:23:03.473 The color of that butter, rich, you know, 00:23:03.557 --> 00:23:07.144 very yellowy, you know, heavy but incredible. 00:23:07.227 --> 00:23:09.229 So you're gonna use your hands to wash it. 00:23:09.312 --> 00:23:10.981 This is called washing the butter. 00:23:11.316 --> 00:23:13.386 Stay focused. Remember, this is food, 00:23:13.669 --> 00:23:15.755 so we don't play with our food, right? 00:23:17.089 --> 00:23:17.882 Okay, so... 00:23:17.965 --> 00:23:18.716 So we take the paddle? 00:23:18.799 --> 00:23:19.925 Here's the paddle. 00:23:20.009 --> 00:23:21.594 I mean it is pure, 100%, 00:23:21.677 --> 00:23:23.929 absolutely delicious butter isn't it? 00:23:24.013 --> 00:23:26.140 Yeah. It is. May I? 00:23:26.223 --> 00:23:29.101 Yeah. Wow. 00:23:29.185 --> 00:23:30.853 Good? That is so good. 00:23:30.936 --> 00:23:31.771 Is it? 00:23:31.854 --> 00:23:33.105 It's like a real creamy, 00:23:33.189 --> 00:23:34.148 clotted cream, butter. 00:23:34.231 --> 00:23:35.107 Yeah, it is. 00:23:35.191 --> 00:23:36.776 It's not like any butter you've ever tried. 00:23:36.859 --> 00:23:37.943 That is incredible. 00:23:38.027 --> 00:23:40.029 This butter's on a different level. 00:23:40.112 --> 00:23:42.740 It's cultured butter so it's the very best of the best. 00:23:42.823 --> 00:23:43.866 That is beautiful. 00:23:43.949 --> 00:23:46.327 I don't think Melissa's gonna see this coming either. 00:23:46.410 --> 00:23:47.411 No. 00:23:47.495 --> 00:23:49.205 Powerful, use it in small doses. 00:23:49.288 --> 00:23:51.540 That, with the seafood, fingers crossed, 00:23:51.624 --> 00:23:52.917 we've got a winning formula. 00:23:53.000 --> 00:23:53.876 Thank you so much. 00:23:53.959 --> 00:23:54.960 You're welcome. 00:23:57.546 --> 00:23:59.423 I am ready for this final cook. 00:23:59.507 --> 00:24:00.758 Melissa's the real deal. 00:24:00.841 --> 00:24:02.760 She does have a James Beard Award. 00:24:02.843 --> 00:24:06.180 So that does make me feel a little bit more nervous this morning. 00:24:06.263 --> 00:24:08.057 However, I've got the best ingredients, 00:24:08.140 --> 00:24:09.850 I've fished for them, I've dived for them, 00:24:09.934 --> 00:24:12.061 I've ran for them, I've churned butter, 00:24:12.144 --> 00:24:17.566 and I don't think she has her hands on those incredible smoked oysters. 00:24:17.650 --> 00:24:19.443 GORDON So fingers crossed my meal will 00:24:19.527 --> 00:24:22.780 still be able to shine next to Melissa's and I'll have 00:24:22.863 --> 00:24:26.617 the honor of being dubbed a Mainer by the local guests. 00:24:38.240 --> 00:24:40.618 GORDON Today is the day I fight for 00:24:40.701 --> 00:24:42.662 the honor of being called a Mainer. 00:24:42.745 --> 00:24:44.622 My food has to honor the ingredients and 00:24:44.705 --> 00:24:45.915 where they're gathered. 00:24:45.998 --> 00:24:49.043 Melissa is setting the standard, 00:24:49.126 --> 00:24:52.338 I need to pull out all the stops and make sure our guests 00:24:52.421 --> 00:24:55.424 taste a little bit of home in every bite. 00:24:55.508 --> 00:24:56.592 Have you missed me? 00:24:56.676 --> 00:24:58.094 Oh, I missed you so much. 00:24:58.177 --> 00:24:59.220 I've missed you too, you know that, 00:24:59.303 --> 00:25:00.638 honestly, yeah, it's been amazing. 00:25:00.721 --> 00:25:02.765 An incredible week. What are you doing? That smells amazing. 00:25:02.848 --> 00:25:03.641 What am I doing? 00:25:03.724 --> 00:25:04.892 This is quahog clams. 00:25:04.975 --> 00:25:07.144 A little tasso ham and some sweet corn. 00:25:07.478 --> 00:25:08.646 From your, from your own pigs? 00:25:08.729 --> 00:25:10.481 From my pigs. Wow. 00:25:10.564 --> 00:25:13.317 Gonna put some chilies in there from my garden. 00:25:13.401 --> 00:25:15.444 From your garden, man. 00:25:15.528 --> 00:25:17.238 It's all about ingredients here in Maine. 00:25:17.321 --> 00:25:21.283 I'm gonna start off with a fast-track lobster bisque with some clams. 00:25:21.367 --> 00:25:24.578 But I'm gonna sweeten it up with the most amazing tomatoes in there. 00:25:24.662 --> 00:25:25.788 Uh-huh. Right? 00:25:25.871 --> 00:25:27.206 I think they came from my place. 00:25:27.289 --> 00:25:29.750 Okay, nice. The clams, beautiful. 00:25:29.834 --> 00:25:31.627 Beautiful. So, so good. 00:25:31.711 --> 00:25:33.963 I gonna use some of that seaweed that we got here 00:25:34.046 --> 00:25:36.132 to kinda steam this, cover it up. 00:25:36.215 --> 00:25:37.550 Oh I see, oh wow. 00:25:37.633 --> 00:25:39.218 Will that give it a little bit more saltiness as well? 00:25:39.301 --> 00:25:41.345 A little more flavor, and it'll keep the heat in, 00:25:41.429 --> 00:25:43.180 let those clams steam nice and slow. 00:25:43.264 --> 00:25:44.890 And I used a little seawater also, 00:25:44.974 --> 00:25:47.977 it's an Italian technique, aqua pazzo, crazy water. 00:25:48.060 --> 00:25:50.438 Crazy water for a crazy girl, right? 00:25:50.521 --> 00:25:54.984 I've never cooked against a two-time James Beard award-winner. 00:25:55.067 --> 00:25:55.818 Oh, come on. 00:25:55.901 --> 00:25:57.069 No, no, what'd you mean? 00:25:57.153 --> 00:25:58.320 You're the bad-ass. 00:25:58.404 --> 00:25:59.530 Oh, they taste beautiful. 00:25:59.613 --> 00:26:00.489 Really good indeed. 00:26:00.573 --> 00:26:02.074 Oh yeah, here we go, we're starting to open up now. 00:26:02.158 --> 00:26:02.950 Oh gotcha. Yeah. 00:26:03.033 --> 00:26:03.993 Look at the size of those. 00:26:04.076 --> 00:26:05.035 They're pretty. 00:26:05.119 --> 00:26:07.246 So I'm just gonna throw in some basil, tarragon, 00:26:07.329 --> 00:26:08.789 a little bit of thyme. 00:26:08.873 --> 00:26:09.874 Smells great. 00:26:09.957 --> 00:26:11.333 And I'll put those tomatoes in there in order to 00:26:11.417 --> 00:26:12.251 sweeten up as well. 00:26:12.334 --> 00:26:14.295 And then I'll put the shells, my claws in there, 00:26:14.378 --> 00:26:16.213 reduce it down and then add a little bit of stock. 00:26:16.297 --> 00:26:18.215 I'm gonna grill those clams and 00:26:18.299 --> 00:26:19.759 then put them inside that stew. 00:26:19.842 --> 00:26:20.885 Ooo nice. 00:26:20.968 --> 00:26:22.052 And what are you gonna do with the lobster? 00:26:22.136 --> 00:26:24.054 The lobster, I'm gonna do a little pasta, 00:26:24.138 --> 00:26:26.932 like a little Italian, spicy, 00:26:27.016 --> 00:26:29.143 with some sea urchins and some crab. 00:26:29.226 --> 00:26:31.145 All the good things from the sea. 00:26:31.228 --> 00:26:33.105 So you got... 00:26:33.189 --> 00:26:34.815 Sea urchins just walked in. 00:26:34.899 --> 00:26:35.941 They just walked in. 00:26:36.025 --> 00:26:37.193 Hold on a minute, 00:26:37.276 --> 00:26:38.194 you didn't tell me about the sea urchins, 00:26:38.277 --> 00:26:39.028 where'd you get them from? 00:26:39.111 --> 00:26:39.904 Yeah, right out there, 00:26:39.987 --> 00:26:40.780 off the islands. 00:26:40.863 --> 00:26:43.657 Man! Now I know the way you work. 00:26:43.741 --> 00:26:46.327 You're like the sort of James Bond of cooking, 00:26:46.410 --> 00:26:48.329 'cause you're just coming up with all these little tricks; 00:26:48.412 --> 00:26:50.456 "I got sea urchins." 00:26:50.539 --> 00:26:53.751 Melissa Kelly, the real deal, such a pleasure to cook with 00:26:53.834 --> 00:26:55.044 such a talented woman. 00:26:55.127 --> 00:26:58.672 She is a Mainer through and through. 00:26:58.756 --> 00:27:01.050 But I tell you what, it's pretty hardcore trying to 00:27:01.133 --> 00:27:03.135 become a Mainer within a week, you know that? 00:27:03.219 --> 00:27:04.345 I know. 00:27:04.428 --> 00:27:06.263 Look at those lobsters. 00:27:06.347 --> 00:27:08.224 Oh my God. I'm gonna grill them. 00:27:08.307 --> 00:27:09.183 You're gonna grill 'em? 00:27:09.266 --> 00:27:10.601 Take them out the shells and then do almost 00:27:10.684 --> 00:27:12.186 like a bit of a thermidor. 00:27:12.269 --> 00:27:13.312 Cool. Yeah? 00:27:13.395 --> 00:27:15.064 That sounds good. Are you not cold? 00:27:15.147 --> 00:27:17.274 I'm not cold, are you? 00:27:17.358 --> 00:27:18.734 You must be Scottish. 00:27:18.818 --> 00:27:20.736 I'm freezing. 00:27:20.820 --> 00:27:24.949 Feels great. Grilled lobster time. 00:27:25.032 --> 00:27:26.450 Look at the color. Oh my God. 00:27:26.534 --> 00:27:27.660 Gorgeous. 00:27:27.743 --> 00:27:32.248 I'm gonna roll a little pasta out here. 00:27:32.331 --> 00:27:33.624 You're going all out aren't you? 00:27:33.707 --> 00:27:35.543 You are so determined, girl, aren't you? 00:27:35.626 --> 00:27:37.753 Next you'll be telling me you're making raviolis. 00:27:37.837 --> 00:27:39.380 Oh my God. 00:27:39.463 --> 00:27:41.090 I thought about it. Oh my God. 00:27:41.173 --> 00:27:42.091 Where you at? 00:27:42.174 --> 00:27:43.509 I'm on my second dish now. 00:27:43.592 --> 00:27:44.718 Where you at? 00:27:44.802 --> 00:27:46.303 I'm on my third dish. 00:27:46.387 --> 00:27:48.472 Can you slowdown please? 00:27:48.556 --> 00:27:50.057 GORDON My lobster thermidor is taking 00:27:50.140 --> 00:27:53.310 shape beautifully but Melissa is showing me the speed it 00:27:53.394 --> 00:27:54.812 takes to be a Mainer. 00:27:54.895 --> 00:27:57.690 If I don't step it up, instead of being a Mainer, 00:27:57.773 --> 00:28:00.568 I'll simply be the tourist who cooks slow. 00:28:00.651 --> 00:28:02.611 I'm gonna grill the oysters as well. 00:28:02.695 --> 00:28:04.989 I need a touch of butter, a little cream spinach. 00:28:05.072 --> 00:28:06.907 Like the Rockefeller? Exactly that. 00:28:06.991 --> 00:28:07.825 Oh, nice. 00:28:07.908 --> 00:28:08.909 But like a Mainer-feller. 00:28:10.494 --> 00:28:12.663 GORDON Melissa is so quick and 00:28:12.746 --> 00:28:14.832 so calm it's infuriating. 00:28:14.915 --> 00:28:17.251 Time to impress her with my secret weapon. 00:28:17.334 --> 00:28:19.378 Well, I've got something special you're gonna taste in a minute. 00:28:19.461 --> 00:28:20.421 A secret weapon? 00:28:20.504 --> 00:28:23.340 Trust me, it's coming over. 00:28:23.424 --> 00:28:24.842 Ten seconds. 00:28:24.925 --> 00:28:27.011 Seven, six. Oh my God. 00:28:27.094 --> 00:28:28.762 Oh my God. Okay. 00:28:28.846 --> 00:28:31.015 Let's see. Oh, that's a big bite. 00:28:31.098 --> 00:28:33.767 I know, I know. It's just, it's a smoked. 00:28:33.851 --> 00:28:35.102 What's this, smoked oyster? 00:28:35.185 --> 00:28:35.978 Smoked oyster. 00:28:36.061 --> 00:28:38.564 So brined and then smoked, literally for 24 hours. 00:28:38.647 --> 00:28:40.274 Beautiful. It looks great. 00:28:40.357 --> 00:28:41.442 Fresh. 00:28:41.525 --> 00:28:43.903 I've never had them smoked quite like that. 00:28:43.986 --> 00:28:45.070 Good. 00:28:45.154 --> 00:28:46.030 GORDON That was not the reaction 00:28:46.113 --> 00:28:47.406 I was hoping for. 00:28:47.489 --> 00:28:51.368 I was so sure that would secure my Mainer status, 00:28:51.452 --> 00:28:53.954 but now I'm not as confident. 00:28:54.038 --> 00:28:55.998 How you feeling about the guests coming today, Gordon? 00:28:56.081 --> 00:28:57.708 I'm feeling a little bit nervous to be honest. 00:28:57.791 --> 00:28:58.751 Are you? 00:28:58.834 --> 00:29:01.128 They're hardworking, dedicated people that wanna 00:29:01.211 --> 00:29:03.005 see justice with their ingredients, right? 00:29:03.088 --> 00:29:03.964 Absolutely. 00:29:04.048 --> 00:29:06.050 They work hard to give you these beautiful ingredients. 00:29:06.133 --> 00:29:11.180 Right. Stew done. Oysters done. Corn done. How's the pasta? 00:29:11.263 --> 00:29:12.556 Pasta's good. 00:29:12.640 --> 00:29:13.724 Hand-rolled pasta on the beach. 00:29:13.807 --> 00:29:15.225 Hand rolled pasta on the beach. 00:29:15.309 --> 00:29:16.644 How long's this crab sauce been on? 00:29:16.727 --> 00:29:17.937 You've been making that all night haven't you? 00:29:18.020 --> 00:29:19.229 That hasn't been made. 00:29:19.313 --> 00:29:21.440 That was made. That is delicious. 00:29:21.523 --> 00:29:22.483 When did you put that one? 00:29:22.566 --> 00:29:23.651 Last night? Truthfully? 00:29:23.734 --> 00:29:25.819 Yes. Yes. Oh my God. 00:29:25.903 --> 00:29:27.404 Have you been working through the night? 00:29:27.488 --> 00:29:29.698 Mostly. Oh my God. 00:29:29.782 --> 00:29:32.034 Did you have a stove by the side of your bed? 00:29:32.117 --> 00:29:33.285 I should. Huh? 00:29:33.369 --> 00:29:34.328 I should. 00:29:34.411 --> 00:29:36.705 The sign of any great chef is staying composed, 00:29:36.789 --> 00:29:40.334 as a conductor, but underneath that posture you know there's 00:29:40.417 --> 00:29:41.919 a little fire in her belly. 00:29:42.002 --> 00:29:44.505 She was making sauces throughout the night last night. 00:29:44.588 --> 00:29:45.839 She brought her A-game. 00:29:45.923 --> 00:29:49.385 So I have my tuna here I'm gonna cook on these hot rocks. 00:29:49.468 --> 00:29:50.803 I love that idea. 00:29:50.886 --> 00:29:52.888 So a hot rock and then literally sear it. 00:29:52.972 --> 00:29:53.806 Just sear it. 00:29:53.889 --> 00:29:55.808 You know that Bluefin tuna is so fatty right now, 00:29:55.891 --> 00:29:57.226 they were running a late summer and... 00:29:57.309 --> 00:29:58.102 Yeah. 00:29:58.185 --> 00:29:59.812 You just really need to sear the outside and 00:29:59.895 --> 00:30:00.771 keep it rare. 00:30:00.854 --> 00:30:01.730 Absolutely. 00:30:01.814 --> 00:30:02.982 It's fatty and delicious. 00:30:03.065 --> 00:30:04.525 Melissa brought some cheeky little tricks up 00:30:04.608 --> 00:30:06.610 her sleeve and she comes back with these rocks, 00:30:06.694 --> 00:30:10.531 sticks it on the grill, and sears her tuna that came, 00:30:10.614 --> 00:30:13.117 literally, 600 meters from that point over there. 00:30:13.200 --> 00:30:15.953 Those oysters bubbling away now with that butter. 00:30:16.036 --> 00:30:18.497 Oh my God. Come on. 00:30:18.580 --> 00:30:19.748 Right, I'm ready to plate. 00:30:19.832 --> 00:30:22.167 Well, I'm done. 00:30:22.251 --> 00:30:24.378 Go ahead and put your jumper on, Gordon. 00:30:25.713 --> 00:30:27.798 You a little cold? 00:30:27.881 --> 00:30:30.759 Oh man. Oh man. Oh man. 00:30:30.843 --> 00:30:32.302 God job, girl, seriously. 00:30:32.386 --> 00:30:34.096 Even though you been working through the night, 00:30:34.179 --> 00:30:37.558 even though you've snuck in some sea urchins. 00:30:37.641 --> 00:30:40.102 Oh my God. 00:30:42.938 --> 00:30:44.398 Hi, guys. Ladies, gents, welcome. 00:30:44.481 --> 00:30:45.691 Hey. 00:30:45.774 --> 00:30:47.693 GORDON Oh my God, the guests are here and 00:30:47.776 --> 00:30:49.737 it's time to serve our feast. 00:30:49.820 --> 00:30:52.197 I prepared a clam and lobster bouillabaisse stew, 00:30:52.281 --> 00:30:55.909 a grilled lobster thermidor with grilled corn, seaweed, 00:30:55.993 --> 00:30:57.578 butter and yogurt slaw. 00:30:57.661 --> 00:31:00.330 And a platter of grilled oysters and 00:31:00.414 --> 00:31:03.876 Rockefeller smoked oysters with apple mignonette. 00:31:03.959 --> 00:31:05.044 Oh my God, look at that. 00:31:05.127 --> 00:31:07.463 GORDON Melissa made a stew with clams and 00:31:07.546 --> 00:31:08.589 Tasso ham. 00:31:08.672 --> 00:31:10.758 A lobster and uni-hand rolled tagliatelle, 00:31:10.841 --> 00:31:13.469 that I hope doesn't outshine my thermidor. 00:31:13.552 --> 00:31:19.224 And a grilled oyster and tuna de-constructed BLT. 00:31:19.308 --> 00:31:21.018 Are you ready? I'm ready. 00:31:29.485 --> 00:31:31.236 Welcome! Welcome. 00:31:31.320 --> 00:31:32.237 So good to see you guys. 00:31:33.405 --> 00:31:34.239 Ladies, we good? 00:31:34.323 --> 00:31:35.115 How are you? 00:31:35.199 --> 00:31:36.325 GORDON It's time to greet the guests, 00:31:36.408 --> 00:31:38.994 the talented locals, who helped me throughout the week. 00:31:39.078 --> 00:31:42.164 It's up to this hardcore bunch to judge my meal and 00:31:42.247 --> 00:31:45.542 decide if I'm worthy of being called a Mainer. 00:31:45.626 --> 00:31:50.589 So I really hope my dishes don't pale into comparison to Melissa's. 00:31:50.672 --> 00:31:52.007 Everyone loves seafood, right? 00:31:52.091 --> 00:31:54.051 Oh yes. Um... 00:31:54.134 --> 00:31:55.302 Do you want me to be honest? 00:31:55.385 --> 00:31:57.346 Heather, you have to be kidding me? 00:31:57.429 --> 00:31:58.847 Really? 00:31:58.931 --> 00:32:00.390 Not one ounce of seafood. 00:32:00.474 --> 00:32:01.475 Aren't you a lobster lady? 00:32:01.558 --> 00:32:03.560 I am. This is a good test to see 00:32:03.644 --> 00:32:05.145 if you can get me to like seafood, 00:32:05.229 --> 00:32:06.271 because I don't like nothing. 00:32:06.355 --> 00:32:07.731 Okay, right. Here we go. 00:32:07.815 --> 00:32:10.234 I've been trying all week to become a Mainer and 00:32:10.317 --> 00:32:12.528 this, this is, this is important for me. 00:32:12.611 --> 00:32:14.822 So the lobster's like a fast-track bisque, 00:32:14.905 --> 00:32:17.199 I grilled the clams and made this beautiful stew. 00:32:17.282 --> 00:32:19.284 And then I got your butter, that beautiful butter, 00:32:19.368 --> 00:32:21.078 mixed it with the truffle of the sea. 00:32:21.161 --> 00:32:22.037 Truffle of the sea. 00:32:22.121 --> 00:32:23.288 And then finished it on top. 00:32:23.372 --> 00:32:25.290 So it's not grease or fat, it's just butter. 00:32:25.374 --> 00:32:28.043 My first dish is the quahog clams with a little bit 00:32:28.127 --> 00:32:30.796 of sweetcorn and Tasso ham from my pigs. 00:32:30.879 --> 00:32:32.881 She's been up all night making sauces, 00:32:32.965 --> 00:32:34.883 working through the night. 00:32:34.967 --> 00:32:36.385 Uh, tuna BLT. 00:32:36.468 --> 00:32:39.847 We have an aioli underneath that I made with poached oysters. 00:32:39.930 --> 00:32:43.058 We have handmade pasta on the beach with sea urchins, 00:32:43.142 --> 00:32:44.268 crab and lobster. 00:32:44.351 --> 00:32:46.436 Um, oysters Rockefeller, um, 00:32:46.520 --> 00:32:47.479 the smoked ones were one of 00:32:47.563 --> 00:32:49.022 the most fascinating things I've found this week. 00:32:49.106 --> 00:32:50.566 I did a quick take on lobster thermidor. 00:32:50.649 --> 00:32:52.568 Grilled the lobsters, seaweed butter again. 00:32:52.651 --> 00:32:53.735 They look fantastic. 00:32:53.819 --> 00:32:54.903 Thank you. Enjoy. 00:32:54.987 --> 00:32:56.071 Thank you. Please. Thank you. 00:32:56.155 --> 00:32:57.698 Thank you. Please. Please. 00:32:57.781 --> 00:32:58.782 Oh my God. 00:33:02.828 --> 00:33:05.622 Heather, here you go Heather. 00:33:05.706 --> 00:33:08.041 I'll send the lobster that way. 00:33:08.125 --> 00:33:08.959 Tastes like bacon. 00:33:09.042 --> 00:33:11.837 Ooo that looks just like something you'd want. 00:33:11.920 --> 00:33:13.130 Thank you. 00:33:13.213 --> 00:33:15.048 So, Heather doesn't like seafood. 00:33:15.132 --> 00:33:16.508 Yeah, but at least she's trying it. 00:33:16.592 --> 00:33:19.636 Oh, Heather's on the lobster. 00:33:19.720 --> 00:33:22.264 Okay, here we go. 00:33:22.347 --> 00:33:24.141 Watch, watch her expression. 00:33:24.224 --> 00:33:25.767 Yeah. 00:33:25.851 --> 00:33:27.936 She's got her glass of water nearby. 00:33:30.731 --> 00:33:32.316 Did everybody get some of this here? 00:33:32.399 --> 00:33:33.942 I didn't have an oyster. 00:33:34.026 --> 00:33:34.902 I've gotta try an oyster. 00:33:34.985 --> 00:33:36.862 This is a very strong flavor. 00:33:37.821 --> 00:33:39.031 That's a tough table to please, right? 00:33:39.114 --> 00:33:40.199 Oh yeah. 00:33:40.282 --> 00:33:42.326 The pasta was a little, little much for me. 00:33:42.409 --> 00:33:43.994 It was? Yeah, a little much. 00:33:44.077 --> 00:33:45.454 Think about the talent across that table. 00:33:45.537 --> 00:33:47.331 Amazing. And this is all their product. 00:33:47.414 --> 00:33:48.248 Yeah. 00:33:48.332 --> 00:33:49.958 Did anybody try the tuna? 00:33:50.042 --> 00:33:51.418 I.. yeah. Good? 00:33:51.501 --> 00:33:53.212 Yeah, it's like the steak of the sea. 00:33:53.295 --> 00:33:55.547 Shall we? Yeah, absolutely. 00:33:57.174 --> 00:33:59.259 Okay, right. 00:33:59.343 --> 00:34:01.136 GORDON First, our judges weigh in on 00:34:01.220 --> 00:34:02.596 Melissa's dishes. 00:34:02.679 --> 00:34:05.307 It was amazing. I loved almost everything. 00:34:05.390 --> 00:34:08.101 The pasta was a little too much seafood in it for me. 00:34:08.185 --> 00:34:11.855 But other than that, like, the clams were off the hook. 00:34:11.939 --> 00:34:14.316 And the BLT? I loved the BLT. 00:34:14.399 --> 00:34:16.526 The bacon was great. 00:34:16.610 --> 00:34:18.445 GORDON So, with the exception of the pasta, 00:34:18.528 --> 00:34:22.407 all of Melissa's dishes are a unanimous hit. 00:34:22.491 --> 00:34:25.369 Now it's time to see if my dishes will measure up and 00:34:25.452 --> 00:34:28.205 earn me Mainer status. 00:34:28.288 --> 00:34:31.041 And one of my most nervous cooks, obviously, 00:34:31.124 --> 00:34:32.459 clearly up against one of the best chefs 00:34:32.542 --> 00:34:33.418 anywhere in the country. 00:34:33.502 --> 00:34:36.588 But you guys, you see this produce on a daily basis, 00:34:36.672 --> 00:34:38.173 so I tried to do it justice. 00:34:38.257 --> 00:34:40.884 The oyster, the lobster, everything was amazing. 00:34:40.968 --> 00:34:42.427 Amazing. Good. Zeb? 00:34:42.511 --> 00:34:44.930 Uh, if you keep making clams too like that, 00:34:45.013 --> 00:34:46.682 we're gonna keep you around for a little bit longer. 00:34:46.765 --> 00:34:47.557 Thank you. 00:34:47.641 --> 00:34:49.935 That was my favorite dish I had here. 00:34:50.018 --> 00:34:51.353 That was incredible. 00:34:51.436 --> 00:34:54.147 Heather? Is there a breakthrough? 00:34:54.231 --> 00:34:56.692 I think you might have changed me. 00:34:56.775 --> 00:34:59.069 Yeah! 00:34:59.152 --> 00:35:02.322 My first taste of the lobster kinda is a... 00:35:02.406 --> 00:35:04.116 it was perfect. 00:35:04.199 --> 00:35:06.785 My big question, is there any chance I could 00:35:06.868 --> 00:35:07.995 become a Mainer? 00:35:09.162 --> 00:35:09.871 Part-time. 00:35:09.955 --> 00:35:12.791 Part-time, 00:35:12.874 --> 00:35:14.459 My only concern is your accent. 00:35:14.543 --> 00:35:18.880 And if it's your accent, we can get that down east accent then you're good. 00:35:18.964 --> 00:35:20.424 I'm coming back. Okay, good. 00:35:20.507 --> 00:35:21.717 We'll work on it. 00:35:21.800 --> 00:35:22.968 Um, I've had an amazing week. 00:35:23.236 --> 00:35:26.046 Stay safe. And continued success with those incredible ingredients. 00:35:26.130 --> 00:35:27.131 God bless. 00:35:27.814 --> 00:35:29.190 Thank you. Take care. 00:35:29.274 --> 00:35:30.692 Bye, guys. Ladies. 00:35:30.775 --> 00:35:32.277 Wonderful job. 00:35:32.360 --> 00:35:34.070 Maine has been incredible. 00:35:34.154 --> 00:35:35.864 Scouring these amazing waters, 00:35:35.947 --> 00:35:39.200 catching some of the best seafood anywhere in the world. 00:35:39.429 --> 00:35:41.473 I've been truly blessed to understand why 00:35:41.556 --> 00:35:43.600 Maine is one of the best seafood destinations 00:35:43.683 --> 00:35:44.976 anywhere on the planet. 00:35:45.060 --> 00:35:46.227 It's been incredible. 00:35:46.311 --> 00:35:47.938 But trust me, I'll be back for more. 00:35:48.021 --> 00:35:50.190 But for now, I'm onto my next adventure.