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  • 11/15/2023
Lessons in Chemistry - Oysters Zott - Cast Chemistry in the Kitchen - Food can bring people together...and tear them apart.

Watch Patrick Walker and Aja Naomi King make Oysters Zott from Lessons in Chemistry, now streaming on Apple TV+

Set in the early 1950s, Lessons in Chemistry follows Elizabeth Zott (played by Larson), whose dream of being a scientist is put on hold in a patriarchal society. When Elizabeth finds herself fired from her lab, she accepts a job as a host on a TV cooking show, and sets out to teach a nation of overlooked housewives — and the men who are suddenly listening — a lot more than recipes.

Starring alongside Larson are Lewis Pullman (“Top Gun: Maverick,” “Outer Range”), NAACP Image Award-winner Aja Naomi King (“How to Get Away with Murder,” “The Birth of a Nation”), Stephanie Koenig (“The Flight Attendant,” “The Offer”), Kevin Sussman (The Big Bang Theory,” “The Dropout”), Patrick Walker (“Gaslit,” “The Last Days of Ptolemy Grey”), and Thomas Mann (“Winning Time: The Rise of the Lakers Dynasty,” “Me and Earl and the Dying Girl”).

Lessons in Chemistry is produced for Apple TV+ by Apple Studios. Seven-time Emmy Award-nominee Lee Eisenberg (“WeCrashed,” “Little America”) serves as showrunner. Academy Award-nominee Susannah Grant (“Unbelievable,” “Erin Brockovich”) executive produces alongside Larson. Sarah Adina Smith (“Hanna,” “Looking for Alaska”) serves as director and executive producer of the first two episodes. Jason Bateman and Michael Costigan (“Ozark,” “A Teacher”) executive produce for Aggregate Films. Natalie Sandy executive produces through Piece of Work Entertainment alongside Eisenberg. Louise Shore also serves as executive producer.

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TV
Transcript
00:00 Oh, mine is up.
00:01 Yours is down.
00:01 You just noticed that?
00:03 Wait, why no one told me?
00:04 Because we're being the cool kids.
00:06 Oh, wow.
00:07 Cool kids.
00:08 Courtney is a chef.
00:09 She's also one of my best friends.
00:10 And she's written so many cookbooks,
00:12 worked in incredible famous kitchens.
00:14 And we're so lucky to have her on the show
00:16 making Elizabeth's food.
00:18 Let's begin, shall we?
00:19 Today I'm making the oyster zot with Asia and Patrick.
00:27 And I'm super excited.
00:29 Oh, yes.
00:30 So oyster zot is a pivotal moment in the show
00:33 because it's an introduction point for Elizabeth
00:35 in seeing the magic and the love and the beauty in cooking.
00:40 It's something she sees as a child.
00:42 It then comes into play later in the series.
00:43 She shares making this oyster zot with Harriet.
00:46 And they have a really important conversation about community
00:49 and about what it means to show up for one another.
00:51 But it's not always about the fun times and the celebrations.
00:55 But it's also when things get tough,
00:57 how do you show up for people in your life?
00:58 Yeah, exactly.
01:00 I heard that one of them doesn't like oysters.
01:03 Oh, interesting.
01:03 Yeah, so hopefully I'm going to change his mind.
01:05 But he has not tried oyster zot.
01:08 He has not tried oyster zot.
01:09 I feel like that's different.
01:10 I feel like a raw oyster is very different than a breaded,
01:13 cooked--
01:14 Baked, garlicky, delicious.
01:15 Yeah.
01:16 I think we're going to change his mind.
01:18 OK, I'm very excited to find out.
01:19 Yeah.
01:20 Before we get started, please do tell me
01:26 a little bit about your characters in the show.
01:29 Well, on the show, I play Harriet Sloan.
01:32 And that's Elizabeth Zot's neighbor and very dear friend.
01:35 Don't overthink it.
01:36 Never understood what that meant.
01:38 And I play Curtis Wakely, the reverend of the town.
01:41 How do you know the Slums?
01:42 I'm taking over for my father as reverend at First Baptist.
01:45 If you ever need a reverend or a taste tester,
01:47 I'd be more than happy to oblige.
01:48 So we're making oyster zot, also known as Oyster's Rockefeller.
01:52 It's Elizabeth Zot's signature dish on the show.
01:55 And that is Oyster's Zot.
01:58 Have you ever had them?
01:59 I have never.
02:00 Have you ever had Oyster's Rockefeller?
02:01 No, I never have.
02:02 It's delicious, and it's so easy to make.
02:04 I'm going to get you started on the filling.
02:05 This is butter and garlic.
02:07 It's already been sauteing, and it's
02:09 going to start bubbling just a little bit here in a second.
02:11 When it does, your job.
02:13 Yes, please.
02:13 This is some chopped spinach.
02:15 And this is some chopped parsley.
02:16 Great.
02:17 Just dump them in, and you're going
02:18 to let it cook and saute slightly until it wilts.
02:21 In what order?
02:22 Doesn't matter.
02:22 Just dump them in.
02:23 OK, same time.
02:24 Meanwhile, you and I are going to shuck some oysters.
02:26 OK.
02:27 Have you ever shucked an oyster before?
02:28 I have seen it done.
02:30 I've never done it myself.
02:32 Oh, these oysters look great.
02:34 Yeah, these are Fanny Bay oysters.
02:36 To shuck, you simply insert the shucking knife
02:40 into the little joint on the end.
02:42 You've got to push down, and then-- there we go.
02:45 There we go.
02:46 You see how it just--
02:47 Yes.
02:48 Oh, we got some motion.
02:49 We got some motion.
02:49 Gorgeous.
02:50 All right.
02:50 This is what I'm talking about.
02:52 Gorgeous.
02:52 All right.
02:53 You know what to do.
02:53 You know what to do.
02:54 Look at-- oh my god, the finesse.
02:56 Look at the finesse.
02:57 Look at this.
02:58 OK.
02:59 All right.
02:59 I just got confident.
03:00 What?
03:01 I just got confident.
03:02 Have you cooked before?
03:03 I just got-- I have.
03:04 That's really good.
03:05 He's stealing the show.
03:07 You want to be the nestler?
03:08 Oh, I would love to nestle.
03:10 Nestle the oysters.
03:11 So basically, this is rock salt, and it's
03:14 a great way to keep oysters standing up straight
03:18 whenever you bake them.
03:19 So yeah, just nestle, just like that.
03:20 Gorgeous.
03:21 Do you cook a lot?
03:22 I cook a little bit.
03:24 My husband likes to do the bulk of the cooking.
03:26 Mm, nice.
03:27 Yeah.
03:27 And I love passionate cooks.
03:29 So who am I to stand in the way?
03:30 Yeah, you're not.
03:31 Yes.
03:32 Don't ever stand in the way of a man cooking.
03:33 Exactly.
03:34 Hello.
03:35 Sir, never stand in the way of a man cooking.
03:39 For he will guide us to righteousness.
03:42 Amen.
03:43 So y'all, you throw a block party.
03:45 Yes.
03:46 And you're there at the block party.
03:48 I am there at the block party.
03:49 I'm one of those close reverends that you invite to your home.
03:51 Exactly.
03:51 Yeah.
03:52 For a block party.
03:53 Yeah.
03:53 Well, you know, in these communities,
03:55 it was really important for people
03:56 to have a place to gather with others.
03:59 And churches really do become the forum for that,
04:02 where you can have really valuable conversations
04:05 about what's going on in the neighborhood
04:07 and just get together and commune.
04:09 And churches would always have cookouts.
04:11 And there's something about eating or sharing
04:13 food with one another that allows
04:15 for this kind of vulnerability, where
04:17 you get to express all the things that
04:19 are really on your heart.
04:20 What's the cost of selling your soul?
04:22 Depends how much they pay you.
04:24 Oh, that's perfect.
04:25 Perfect, yes.
04:25 So you can now remove it from heat.
04:27 Boom, removed.
04:28 Add this Parmesan and these oyster crackers.
04:31 Yeah, give it a stir.
04:32 Stir it up.
04:34 It's like when holidays come, how
04:36 we know that, from my family, oh, that auntie cooks these pies.
04:40 My aunt cooks the greatest pecan pie.
04:43 So good.
04:44 Y'all can talk and work at the same time.
04:45 I'm just going to step back and let you go.
04:47 I do have another question involving food at huge events.
04:52 Is there one type of food that you see and you're like,
04:55 oh, I'm not eating that.
04:56 It's like the one food you're like, oh, god, no.
04:58 I can't believe someone did this.
04:59 Dressing.
05:00 I don't like dressing at all.
05:01 Oh, really?
05:02 Really?
05:02 I'm not a dressing guy.
05:03 Actually, that doesn't surprise--
05:04 I feel like a lot of people don't like dressing.
05:06 This is going to get me in so much trouble.
05:08 Mac and cheese.
05:09 What?
05:10 I do not like cheese, OK?
05:13 And everyone loves mac and cheese.
05:16 And I am like, it's like a bowl of cheese
05:20 on some more baked cheese.
05:21 Mac and cheese is the best thing in the world.
05:23 Oh, my god.
05:24 Mac and cheese?
05:25 I don't know.
05:25 I'm so sorry.
05:26 I'm not into bowls of cheese.
05:29 Not a cheese person.
05:30 That's fair.
05:30 You know what?
05:31 Teach their own.
05:31 Thank you.
05:32 Teach their own.
05:32 Yes.
05:33 Teach their own.
05:33 All right.
05:33 So these look beautiful, by the way.
05:36 Yes.
05:36 Thank you for finishing these.
05:37 What a great team effort.
05:38 I'm going to put them in the oven.
05:40 All right.
05:40 Yes.
05:41 And these are going to bake up really quick, which is great.
05:43 [MUSIC PLAYING]
05:47 While we're waiting for the oysters to bake,
05:49 I have a few very important questions to ask.
05:52 Congratulations.
05:53 You've just been gifted--
05:54 you might actually not-- this might be not a congratulations
05:57 for you, because you ate cheese.
05:58 You were probably lucky.
05:59 You've just been gifted free pizza for life.
06:02 Free pizza for life.
06:03 Congratulations to you.
06:04 Sorry.
06:05 Womp womp.
06:05 Is this real?
06:06 Yeah.
06:06 All right.
06:07 So I'm going to take my cheese.
06:09 Oh, oh.
06:09 Oh, I was like, OK.
06:10 Right?
06:11 He's like, sure.
06:12 What if it was real?
06:12 OK, Apple TV.
06:13 OK.
06:14 Free pizza.
06:15 [LAUGHTER]
06:16 Let me-- I want to do a little slight clarification
06:19 on my whole cheese thing.
06:21 The only exception I make is on pizza.
06:24 I'll do cheese on pizza.
06:25 OK.
06:26 So you're gifted free pizza for life,
06:28 but you can only have one kind of pizza.
06:30 So it's like the pizza that you have for the rest of your life.
06:33 So you didn't finish that.
06:34 You said free pizza for life, and I was just--
06:35 I know.
06:36 I wanted to see the excitement.
06:39 So what kind of pizza?
06:40 What's your pizza?
06:41 I really like Neapolitano-style pizza.
06:45 What is that?
06:46 I'm learning so much today.
06:47 What is happening?
06:48 It's our--
06:49 Yeah, no.
06:49 It's a thin-- it's a thin crust.
06:52 I mean, the actual crust part, like,
06:54 this would be airy and light, but like thin on the body.
06:58 What's on top of it?
06:59 Yeah, what's the topping?
07:00 Oh, the topping?
07:01 I'm simple.
07:02 Pepperoni and Maldon salt, and I am super happy.
07:06 Pepperoni.
07:07 It's a pepperoni pizza.
07:08 Yeah, pepperoni pizza.
07:09 What about you?
07:09 I would just take some classic meat lovers.
07:11 Just give me some bacon, give me some ham,
07:13 give me some sausage.
07:14 Every type of meat in the world.
07:15 Every type of meat.
07:16 Just slam it on there.
07:17 What about anchovies?
07:18 Would you consider that meat?
07:19 No.
07:19 [MUSIC PLAYING]
07:25 Here we go.
07:25 Oysters-zot.
07:27 All right, so just-- you can do--
07:29 like, these are probably a little hot to pick up.
07:30 But yeah, just do this, and just straight to the old chompers.
07:33 OK.
07:33 All right.
07:34 Blow on it.
07:34 [MUMBLING]
07:36 Oh.
07:38 Is it very hot?
07:39 It's OK.
07:39 No, it's good.
07:40 There you go.
07:41 You got this.
07:42 Don't spill on your white sweater.
07:44 It's really good, actually.
07:45 It's delicious.
07:46 Yeah, right?
07:46 Now don't eat oysters.
07:48 Right?
07:48 Courtney put her foot in these oysters.
07:50 Yeah, you do.
07:50 Can I have another one?
07:51 Yeah, I'm going to have another one.
07:52 I'm going to take the big one, then.
07:53 Yeah, do it.
07:53 Like Bill's saying, when you put your foot in something,
07:56 that means you did it right.
07:57 Before I take another bite, I just
07:59 want to thank you both so much for coming and hanging out
08:03 with me in the kitchen today.
08:04 It was great having you.
08:06 Thank you.
08:06 It was wonderful being here.
08:07 It was good to hang with you off of a Saturday.
08:08 It was great to get to know you better,
08:10 get to know your characters better.
08:11 And you can learn more about their characters and the food
08:15 from the show in Lessons in Chemistry on Apple TV+.
08:18 Apple TV+.
08:19 Apple TV+.
08:20 [MUSIC PLAYING]
08:23 [MUSIC ENDS]
08:26 [AUDIO OUT]
08:30 [BLANK_AUDIO]