A Good Love Story HD

Full English Movie

2 hours ago

Transcript

00:00:00Are we ready? Let's roll.

00:00:07Action!

00:00:08Hello, I'm Abby Brooks. We're here at Seattle's Ava Couturier, and this is Abby's restaurant takeover.

00:00:15Don't be nervous. You're going to love it.

00:00:18We're about to reveal the complete remodel of Ava Couturier, a fine-diting five-star restaurant in the heart of the city.

00:00:25And despite serving European cuisine, it's had trouble keeping its doors open.

00:00:30So hopefully, this renovation will give it a second life.

00:00:33We're here with Raphael Sabatini, owner and chef.

00:00:37Raphael, are you ready to see your new restaurant?

00:00:40Uh, sure.

00:00:42Okay, take it away.

00:00:46Wow, nice job, Abby.

00:00:49Let's take a look inside. Come on.

00:00:52For the design, I decided to go with the sleeper, more modern look.

00:00:55I had the bricks sandblasted, the floors refinished, and I went with these darker chairs.

00:01:01Wow, it's beautiful.

00:01:03Raphael here is an amazing five-star chef, but I think he was trying to do too much with his menu, which took him away from his basic flair for grilled meats and fish.

00:01:12But this renovation, it really highlights and emphasizes the space and Raphael's best attributes.

00:01:20This is really good, Abby. I love it. Thank you.

00:01:24Oh, you're so welcome. I'm so happy you're happy. Good luck.

00:01:27Thanks.

00:01:28I had a blast renovating this little neighborhood gem into a slick, trendy Seattle bistro.

00:01:35As always, I'm Abby Brooks, and this has been Abby's Restaurant Takeover.

00:01:40And that's a cut.

00:01:43Great work, everybody.

00:01:45Okay, let's pack it up because we've got to be out of here in 30.

00:01:48First round of drinks on me.

00:01:51First round of drinks on the boss? That got him moving.

00:01:54Meanwhile, I brought donuts this morning and nothing.

00:01:58Well, that could be because half of them were already eaten.

00:02:00Kids ate them.

00:02:00Oh, okay, fine. I got stuck in a long light, and the smell was so delicious. No one's perfect.

00:02:08Ooh.

00:02:10You have Becca?

00:02:11Yes, and it looks like we will not be having drinks tonight. She wants us to go to the office and go for dailies.

00:02:16Seriously?

00:02:17Tonight.

00:02:18It's not that much work.

00:02:19Okay, one day you'll be married with kids, and you'll realize how important a night out on the town is.

00:02:24It's our producer's prerogative.

00:02:26But I was really looking forward to potstickers tonight.

00:02:29You can come over after, and we'll order takeout.

00:02:31We have a restaurant show, and we're getting takeout.

00:02:35Oh, and we can watch a movie.

00:02:37Okay, fine.

00:02:38But there better be potstickers, and fried dumplings, and fried stuff. Lots of fried stuff.

00:02:43Okay.

00:02:43We'll see you in the office.

00:02:45Okay, bye.

00:02:49Man, Becca can be hard to read sometimes.

00:02:51Mm, I know. That's why I don't even try. I'm waiting for her to be books on tape.

00:03:00Whoa. You went all in with that fried food.

00:03:03Mm-hmm.

00:03:04Fried food soothes me.

00:03:05You gotta pick one on the line. It's gonna be a tough fight.

00:03:09I'm gonna get on me.

00:03:10I was watching that.

00:03:12You were watching competitive bass fishing?

00:03:14Yeah.

00:03:14Oh, I can't believe people get paid to do that.

00:03:19Oh, I think Becca produces a show, Chef's Challenge.

00:03:24Oh, I miss being a chef.

00:03:26You're a chef.

00:03:28Kind of.

00:03:29You're always around, chefs.

00:03:31Oh, I miss the heat of the kitchen.

00:03:32Everybody buzzing around.

00:03:34That's what your sets are like.

00:03:35Everyone buzzing around.

00:03:37The heat from the lights.

00:03:39Delicious food.

00:03:40It's practically the same thing.

00:03:41Minus the satisfaction of cooking.

00:03:44You know what? Change the channel.

00:03:45I've had enough of kitchens, cooking, food in general, fried food specifically.

00:03:51Okay.

00:03:56No one wants to kiss in the pouring rain. That is so cliche.

00:03:59I got proposed to in the rain.

00:04:01No, yours was probably really sweet.

00:04:03Shh. Watch. It's my favorite bit.

00:04:06The moment I laid eyes on you, I knew that you were my everything.

00:04:11I've never felt a love like the love we have.

00:04:14That is not real love.

00:04:18That's not real life.

00:04:20Real life is sharing a meaningful cholesterol moment with a friend.

00:04:23I don't want to hurt your feelings, but I've got another best friend at home.

00:04:28The one who married me.

00:04:31You think I'm a cynic, don't you?

00:04:32Look, Abby, you're a catch.

00:04:34But you gotta, you know, let yourself get caught.

00:04:38Release into the ocean of dating, my friend.

00:04:41Swim upstream and find the man of your dreams.

00:04:44Wait, are you talking about my love life or are you stuck on that competitive bass show?

00:04:48You know what I mean?

00:04:48I do.

00:04:52You're a great friend.

00:04:55Night.

00:04:56Night.

00:04:59I don't care about my parents. I'm gonna leave. I'll leave tonight.

00:05:04Okay, so here's your next makeover.

00:05:06Wow, already?

00:05:07It's called Rocco's. It's a little hidden gem of a diner in Lawrence.

00:05:11Where's Lawrence? I've never heard of it. Is it near here?

00:05:13No, it's just outside of Minneapolis, but it's still technically a city.

00:05:16Why there?

00:05:17We've decided to go in a little different direction.

00:05:20More east?

00:05:22Becca, are you not happy with the show?

00:05:24I know we've had some growing pains, but it's only our third season.

00:05:26That's true. It's just the network wants to move the show around a bit more.

00:05:30I don't know. City fine dining is kind of my thing.

00:05:33It's either this or take the risk of getting cancelled.

00:05:37So not really a choice then.

00:05:39Well, I guess I can do this.

00:05:44Wait, can I do this?

00:05:46Sure you can.

00:05:47You and Kenna will drive out tomorrow, and then your crew will follow right after.

00:05:50All right.

00:05:52Let's do it. I guess I'm going to, um, where did you say this was again?

00:06:00Are we close to the hotel yet?

00:06:04No idea.

00:06:05I'm looking up the nightlight.

00:06:07Ooh, what does it say?

00:06:09Well, there's a bowling alley called Bowl House that's open till 9.30.

00:06:15Okay, that's an option.

00:06:17Nope. That's it.

00:06:19That's the nightlife.

00:06:25Hey, why are we stopping? Is something wrong with the car?

00:06:29Nope.

00:06:29Oh, honk at them.

00:06:39Okay.

00:06:43They don't seem to be listening.

00:06:50Okay.

00:06:50Wish me luck.

00:07:00Okay.

00:07:00Come on, you adorable walking sweaters.

00:07:03We've got to make a path through here.

00:07:04Come on.

00:07:06Shoo.

00:07:12Not from around here, are you?

00:07:14Just passing through or trying.

00:07:17Yeah, you know you can honk your horn at them, right?

00:07:19I tried that.

00:07:25Maybe your horn has more authority.

00:07:41Hey, Becca.

00:07:42Hey, Abby.

00:07:43How's Lauren?

00:07:44Uh, well, we haven't gotten there yet.

00:07:46We got stuck in a bit of, um, local traffic.

00:07:49Okay.

00:07:50Well, I'll call ahead and let them know you're going to be a little late.

00:07:52When you said this place was a hidden gem, did you mean it was literally hidden?

00:07:55Okay, so we may have overly compensated.

00:07:57Look, we think Rocko's is the perfect trial balloon, so just give it a chance.

00:08:02What an aisle balloon?

00:08:04Isn't that a canary in a coal mine?

00:08:06Oh, by the way, the show's now Abby on the Road.

00:08:09You'll only be there for a week or two or maybe a month.

00:08:12Who knows?

00:08:13Exciting, right?

00:08:15Very exciting.

00:08:17Oh, come on, Abby.

00:08:18Chin up.

00:08:19This is right up your alley.

00:08:21Have fun.

00:08:22Yes.

00:08:22Thank you, Becca.

00:08:24Okay.

00:08:24Bye.

00:08:25Bye.

00:08:36So what happened? Are we canceled?

00:08:38No. I just completely lost track of my show.

00:08:41I don't even know what it is anymore.

00:08:44It's like they want me out of my element.

00:08:47Then we should have got some footage of you and those sheep.

00:08:52You looked completely out of your element.

00:08:55Okay. Try the horn again.

00:09:01Oh, there. See, you just got to do it with authority.

00:09:05You get rid of the sheep next time.

00:09:12Wow. This is different than you usually do.

00:09:17Well, this is the address.

00:09:20Yup. Yeah, yeah. This is a diner.

00:09:26It's cute.

00:09:28Michelin five-star, it is not.

00:09:30Yeah, but I bet they do a heck of a cheeseburger and fries.

00:09:33You and your fried food.

00:09:34Oh, sorry.

00:09:35That was the matinee. Come back at six for the double feature.

00:09:39What is going on out here?

00:09:40Oh.

00:09:41Oh.

00:09:42Well, hello.

00:09:43Again.

00:09:44Hello.

00:09:45I'm glad to see that the sheep didn't take up too much of your time.

00:09:46How can I help you ladies?

00:09:47Wait, you work here?

00:09:48Yeah.

00:09:49Yeah, it's kind of my place.

00:09:50Rocco's is your place.

00:09:51Rocco's is your place.

00:09:52Last I checked.

00:09:53Yep.

00:09:54Tommy, you want me to take over the kitchen so you two can get a booth?

00:09:55This is Kenna.

00:09:56Oh.

00:09:57Oh.

00:09:58Oh.

00:09:59Well, hello.

00:10:01Again.

00:10:02Hello.

00:10:03I'm glad to see that the sheep didn't take up too much of your time.

00:10:08How can I help you ladies?

00:10:11Wait, you work here?

00:10:12Yeah.

00:10:13Yeah.

00:10:14It's kind of my place.

00:10:15Rocco's is your place.

00:10:16Last I checked.

00:10:17Yep.

00:10:18Tommy, you want me to take over the kitchen so you two can get a booth?

00:10:22This is Kenna.

00:10:24I'm Abby.

00:10:25It's nice to see you again.

00:10:27Oh, can I get you some food?

00:10:29Oh.

00:10:30Maybe later.

00:10:32But we better get started.

00:10:33Oh.

00:10:34Get started on what?

00:10:35The makeover.

00:10:36I don't know what you're talking about.

00:10:37The restaurant makeover show.

00:10:39You don't recognize her from TV?

00:10:42Don't watch too much TV.

00:10:44I'm kind of busy at the diner a lot of the times.

00:10:46Plus, I mean, aren't all those shows like lame reality shows now anyway?

00:10:50Well, I'm sorry to tell you, but we're going to be making one of those lame reality TV shows.

00:10:55Oh.

00:10:56Uh, what are you talking about?

00:10:59Tommy?

00:11:00She's here because I signed us up for her show.

00:11:04What?

00:11:05Abby's restaurant takeover.

00:11:08She does restaurant makeovers and I think we need one.

00:11:13So you did this without consulting me. Can I talk to you in the kitchen for a second?

00:11:17No.

00:11:18Look, I know you own the place, but I am the eldest member of the Billings family and I made a decision.

00:11:24Tommy, you are my favorite nephew.

00:11:25Your only nephew?

00:11:26Don't interrupt.

00:11:27Yes, ma'am.

00:11:28You've done a good job with this diner, sweetie.

00:11:30But everyone needs a little help sometimes.

00:11:32That sounds familiar.

00:11:34Besides, what are you gonna do?

00:11:36You gonna fire me?

00:11:38I am the best wait staff you've got.

00:11:46Okay.

00:11:47We're off to a great start.

00:11:49Yeah.

00:11:50Listen.

00:11:53I'm here to help.

00:11:54The good news is I am pretty good at my job.

00:11:57I bet you are.

00:11:58I just need a little time to thank the soul.

00:12:01Okay, so I just want you to come through.

00:12:15Great.

00:12:16Get a shot of you looking at the restaurant.

00:12:19Yeah.

00:12:20And maybe just checking out the space.

00:12:22Absolutely.

00:12:23That's really good.

00:12:24Okay, if you're gonna...

00:12:25So I just want you to...

00:12:26Maybe sit down and look comfortable.

00:12:27No, that's great.

00:12:28Because if we put a camera here, I could do the interview here.

00:12:31Yeah, yeah.

00:12:32And then maybe you could even talk to someone on that chair there.

00:12:37We'll be okay.

00:12:39We need this.

00:12:40Look, I don't need her help.

00:12:42Oh.

00:12:43Tom Clancy Billings.

00:12:45Oh, really?

00:12:46Using my full name now.

00:12:47You are the fabric that keeps this diner together.

00:12:50Even the whole town, maybe.

00:12:53After Linda passed, you seem to be stuck doing the same thing.

00:12:58It's time to shake things up.

00:13:01Look, my parents ran the same diner for years.

00:13:03Okay?

00:13:04Work for them.

00:13:05Works for me, too.

00:13:07Your parents ran a diner out of necessity.

00:13:09They weren't natural-born chefs.

00:13:11You are.

00:13:14The whole town could see how much potential you have.

00:13:17I just don't understand why you can't.

00:13:20Look, there's nothing wrong with running a traditional diner.

00:13:22Okay?

00:13:23I mean, the regulars seem to like it.

00:13:24Sure, maybe it's not flashy.

00:13:26Okay?

00:13:27But...

00:13:30I don't know, I need the stability for Claire.

00:13:33Ah, honey.

00:13:35You are an amazing father.

00:13:37And you can still be that same great father by chasing your own dreams.

00:13:43Make this place a destination.

00:13:47Plus, she's cute.

00:13:48Yeah, for a city girl.

00:13:49I mean, she's pretty cute.

00:13:50Look, I just don't have the time.

00:13:51Yeah, you don't have the time to dig.

00:13:52I know, I know.

00:13:53Okay, well...

00:13:54I know.

00:13:55Couldn't you just open yourself up a little bit?

00:13:56Be good to yourself.

00:13:57For my own sanity, okay?

00:13:58Oh, okay, yeah.

00:13:59No, I'll do it for your sanity.

00:14:00Yeah, and you'll be a gracious host.

00:14:01Make them feel at home.

00:14:03Excuse me.

00:14:04I'm Abby Brooks.

00:14:05Well, I'm not a person.

00:14:06I know, I know.

00:14:07I'm not a person.

00:14:08I know, I'm not a person.

00:14:09I'm not a person.

00:14:10I know, I know.

00:14:11I know.

00:14:12Okay, well.

00:14:13I know, I know.

00:14:14Okay, well, I know.

00:14:15Okay, well.

00:14:16I know.

00:14:17Couldn't you just open yourself up a little bit?

00:14:18Be good to yourself.

00:14:19For my own sanity, okay?

00:14:20Oh, okay, yeah.

00:14:21No, I'll do it for your sanity.

00:14:22Yeah, and you'll be a gracious host.

00:14:24Make them feel at home.

00:14:31Excuse me.

00:14:32I'm Abby Brooks, and I'm...

00:14:33Oh, hey, I know who you are.

00:14:35Yeah, I've watched your show on food and wine.

00:14:37Nice to meet you.

00:14:39What are you doing on our neck of the woods?

00:14:41Well, we're looking to do a show here about Rocco's.

00:14:44Do you mind if I ask you a few questions?

00:14:45Yeah, sure. Have a seat.

00:14:47Great.

00:14:51This is my director, Kenna. Hi.

00:14:53I'm Bill.

00:14:53So, what do you think this place could improve on?

00:14:56Oh, uh...

00:14:58It's okay, Bill.

00:15:00They're here on our side.

00:15:02Oh, okay.

00:15:03Well, I've known Tommy since he was a boy.

00:15:07We used to go fishing with him and his dad every weekend,

00:15:09and Tommy was always so proud of being from Lawrence

00:15:13and proud of his diner.

00:15:16That's all he ever talked about, all he ever wanted to.

00:15:18And he's kept his promise to his dad beautifully.

00:15:21I guess if I was to pick one thing to improve on...

00:15:25Well, Tommy's a real good chef.

00:15:28I think he could make this place more his own, you know?

00:15:34How's that?

00:15:36It was good.

00:15:37You know, Bill here made his family farm his own

00:15:40by being the first organic grower in the region

00:15:43long before it became fashionable.

00:15:46Well, that's great, Bill.

00:15:49Hey, Dad.

00:15:50I went by Bill's and picked up our order.

00:15:52Look at the size of these beets.

00:15:54Wow.

00:15:55Those are beautiful.

00:15:56Not as beautiful as my Claire Bear.

00:15:57I was thinking we could add a light summer salad to the menu.

00:16:01Spinach with fresh red onions.

00:16:04Top it off with a basil vinaigrette.

00:16:07That's a nice idea.

00:16:09Oh, my gosh.

00:16:11It's you.

00:16:12You're here.

00:16:13Yes, I am.

00:16:14I'm Claire.

00:16:15Me and Anne-Marge watch your show every Thursday.

00:16:17It's part of the girls' night.

00:16:19Oh, you're so sweet.

00:16:21Well, I am very excited to meet you and be here and get to work.

00:16:25Me too.

00:16:25Dad, this is so great.

00:16:28I have a few ideas.

00:16:30Oh.

00:16:30I'm literally the only person that didn't know about this.

00:16:33Well, we thought you'd freak out.

00:16:35Well, I'm not freaking out.

00:16:37I'm not.

00:16:38I'm just surprised.

00:16:40We are going to send out these call sheets tonight.

00:16:42Call sheets?

00:16:43We'll be here at 6 a.m. to start shooting the episode.

00:16:45Okay.

00:16:46Yeah, if we do the show, I still haven't decided.

00:16:49Tom, I just rode in a rental car for two days with my director here

00:16:53who only played 90s boy bands.

00:16:56So, we're doing the show.

00:16:58Actually, it was early 2000 boy bands, which is not important.

00:17:04Well, last I checked, I still own the place.

00:17:07Oh, come on, Tom.

00:17:08Come on, Dad.

00:17:09Look, just let me think about it, okay?

00:17:15My camera crew will be here at 6 a.m., so we need to know by then.

00:17:18You know, Tom wanted to be an actor when he was a kid.

00:17:21He'll be a real natural.

00:17:22I also wanted to be a professional football player and an astronaut.

00:17:25I want to be an astronaut, too.

00:17:28And a chef.

00:17:28Well, I am sure that you will do whatever you put your mind to.

00:17:33Tom, I'm here to help.

00:17:36I'm not the enemy.

00:17:39See you tomorrow at 6 a.m.?

00:17:41Okay.

00:17:42Good night, all.

00:17:47All right, mister.

00:17:48Let's get these beets in the oven.

00:17:50Don't worry, Dad.

00:17:55You'll do the right thing.

00:17:58Tom, let's go.

00:18:00Yes, ma'am.

00:18:02Oh, wow.

00:18:03You got a deer plushie?

00:18:05I didn't get a plushie.

00:18:07Don't worry.

00:18:08I won't let it ruin my trip.

00:18:11Any word from the crew?

00:18:13Yeah, they just got here.

00:18:15And the equipment truck should arrive in the morning, so we are good to go.

00:18:21What's wrong?

00:18:23Oh, nothing.

00:18:24Okay, your nothing is always something.

00:18:26It's just that I'm used to working with five-star big-city restaurants that have a clear vision.

00:18:32That guy, Tom, obviously doesn't want me here.

00:18:34And it's stressful for him and me.

00:18:36Hey, stop questioning yourself.

00:18:38You know good food and you know what people like.

00:18:40I know what restaurant city people like.

00:18:42Well, what's the difference?

00:18:43Everybody chews with their teeth.

00:18:45You know what?

00:18:46Go out.

00:18:47Explore.

00:18:47Discover what people want.

00:18:49And while you're at it, discover what your new show is about.

00:18:53I knew there was a reason I've kept you around.

00:18:55Yeah, and I'm taking this.

00:18:57Really?

00:18:57Mm-hmm.

00:19:03I'm not sure Abby will tell me what's going on.

00:19:06He's supposed to get here in ten minutes, but I...

00:19:08Kenna?

00:19:09Hi.

00:19:10Oh, Tom, hi.

00:19:11Hi.

00:19:12We're a little light on crew today, so I am director, producer, and PA, it would appear.

00:19:16Can I get you a coffee, Tom?

00:19:17It's my diner.

00:19:18We've got coffee.

00:19:19Can I get you a coffee?

00:19:20No, I'm good.

00:19:21Good morning.

00:19:22Good morning, Abby.

00:19:23Hey.

00:19:23Good morning, Tom.

00:19:24So what are you thinking?

00:19:25No pressure, but we are all ready to go.

00:19:30I'll be honest.

00:19:31I'm not completely convinced that we need this makeover, but my beautiful daughter is.

00:19:34And she loves your show, so let's give this thing a try.

00:19:38Great.

00:19:38Let's try this thing.

00:19:40Can we get Tom to hair and makeup?

00:19:42Yes.

00:19:42Hair and makeup?

00:19:43We just need you to be a little more camera ready.

00:19:45It's all part of the process.

00:19:47Don't worry.

00:19:48It won't bite.

00:19:49You're going to do great.

00:19:51Yeah.

00:19:54What?

00:19:54Hair and makeup?

00:19:56Okay, so we've got sound speeding, and we're going to go from the intro, Abby, and action.

00:20:01Hi, I'm Abby Brooks, and welcome to Abby on the Road, where we go to small towns to find

00:20:07local hidden gems and give them a much-needed facelift.

00:20:10I don't know if it needs a facelift.

00:20:13Fresh coat of paint, maybe.

00:20:14A few more items on the menu, but no, it's a diner.

00:20:17Reality housewife.

00:20:21And this is Tom Billings, the owner and head chef here at Brocco's Diner in Lawrence, Minnesota,

00:20:26and apparently an aspiring stand-up comedian.

00:20:29Cut!

00:20:31Okay.

00:20:33Great.

00:20:33First run, you two.

00:20:35Um, let's just loosen it up on this next take.

00:20:37Maybe pretend that you like each other a little bit more.

00:20:40Or a lot more.

00:20:42Let me just do my intro, and I'll cue you when to talk.

00:20:45Cool.

00:20:46Yeah, you'll cue me, yeah.

00:20:48I just need to do my introduction.

00:20:50Then you can tell your little jokes.

00:20:52Well, you know, the crew laughed.

00:20:53Can I talk to you for a second?

00:20:58A word?

00:21:02Can you tell him to just let me do my thing?

00:21:05I think he's trying to sabotage the whole shoot.

00:21:07I think you've been watching too many political thriller movies.

00:21:10Okay?

00:21:11He's great on camera.

00:21:12You know, the camera loves saying chemistry, so just flirt.

00:21:16This is not a show about finding love.

00:21:18This is a show about finding a diamond in the rough.

00:21:21And now that I said it out loud, I hear how that sounds.

00:21:24This is a restaurant makeover show.

00:21:26But it's a new show, and you've got to get used to it.

00:21:28Look, your chemistry is off the charts.

00:21:31We just need the audience to believe that you actually like each other.

00:21:35Think about the show.

00:21:37Our show.

00:21:39Okay.

00:21:40Great.

00:21:41Okay, we're going to try that again.

00:21:44And everybody loves the camera.

00:21:48And action.

00:21:50Hi, I'm Abby Brooks, and welcome to Abby on the Road, a show where we go to small towns

00:21:55to find local hidden gems and give them a much-needed facelift.

00:21:59I'm here with Tom Billings, the owner and head chef of Rocco's Diner.

00:22:03Head chef?

00:22:04It's fancy.

00:22:06I should update my dating profile.

00:22:07I'm surprised you even need a dating profile.

00:22:14Tom, tell us about your diner.

00:22:17Well, it's been a staple in the community for generations, and I'll prove it to you that

00:22:23Rocco's is a diner like no other.

00:22:26Yes, I'd love that.

00:22:29That's the premise of the show, so you'd be doing me a favor.

00:22:32Excellent.

00:22:33Cut!

00:22:33I'm going to go to my trailer.

00:22:35You don't have one.

00:22:37Well, fine.

00:22:38I'll go to my diner, then.

00:22:40Fine.

00:22:43This isn't working.

00:22:44I'm going to call Becca.

00:22:45It's new.

00:22:46You just have to get used to it.

00:22:48He's impossible to work with.

00:22:50You don't have to like him.

00:22:52You just have to pretend that you like him.

00:22:55I'm glad you're getting your rom-com fix, but this show has to be better than the last

00:23:00one.

00:23:00Think about ratings.

00:23:02Abby, you've got to be more patient with him.

00:23:03If you keep fighting with him, he'll keep fighting back.

00:23:07You know what?

00:23:09You're right.

00:23:10I'm dealt with five-star chefs.

00:23:11I can deal with this.

00:23:19Besides, have you tried his catering?

00:23:22Because it is so delicious.

00:23:24Not helping.

00:23:25Okay, so we're just going to pick up from where we left off.

00:23:33We're rolling and action.

00:23:36Tom, what are we cooking here today?

00:23:39It's my mother's famous Mississippi meatloaf.

00:23:42Smells amazing.

00:23:43So what's in it?

00:23:44Well, ground up meat, eggs, and some spices.

00:23:47Great.

00:23:50Sounds good.

00:23:54Usually I would ask what's in the dish, but this is a family recipe.

00:23:58It's been in Tom's family for generations.

00:24:00And that's really what you feel when you come into Rocco's.

00:24:03Family.

00:24:04Tradition.

00:24:05And I hope to bring that out during the renovation.

00:24:07Yeah, you really need to come to this place to experience it.

00:24:09Sometimes we focus on the Michelin stars and how to push food to the limit

00:24:14to the point where we don't even recognize what we're eating.

00:24:17It's places like this that make us realize why food is so important.

00:24:21Family and community.

00:24:23Yeah, we don't really need any Michelin stars.

00:24:25Just some good home cooking.

00:24:27Cut.

00:24:28Um, how about we take a tent?

00:24:32Excuse me.

00:24:33Could you please get me a glass of wine?

00:24:34Water.

00:24:36Hey.

00:24:37I'm sorry, that was rude.

00:24:41Look, all this is just kind of new for me, right?

00:24:43I mean, one day everything's normal, and then all of a sudden there's a camera crew here.

00:24:47They got makeup on my face.

00:24:49Okay.

00:24:50Look, it's just this diner is my heart and soul.

00:24:52And I just don't feel comfortable exploiting it on some show.

00:24:59Some show.

00:25:01Okay, like your diner, this show means everything to me.

00:25:04And I'm not trying to exploit you.

00:25:06I'm legitimately trying to help you.

00:25:09Okay.

00:25:10Okay, I can see that.

00:25:13Guess I'm just not good at asking for help.

00:25:16Really, I'm just trying to carry on my family's legacy and don't be a good dad.

00:25:22That's really sweet.

00:25:23So, yeah.

00:25:26I think some of my stuff kind of just gets put on the back burner, just a little bit.

00:25:30I can tell you're a great dad just by the way your daughter's eyes glow when she looks

00:25:33at you.

00:25:34And I'm not trying to change any of that.

00:25:36It's good to know.

00:25:39Your diner's great.

00:25:41All I want to help you do is find your own way of expressing yourself through your food.

00:25:45It's obvious to me everyone wants that for you, including your friend Bill.

00:25:50Bill.

00:25:50Bill's our best customer.

00:25:52And by the way, I'm pretty sure the only reason he comes in here is to flirt with my

00:25:56aunt.

00:25:57Yeah, I saw that too.

00:25:58You did?

00:25:59Yeah.

00:25:59Okay, good.

00:26:04So, what do you say?

00:26:05Should we take another run at this?

00:26:08Okay.

00:26:09I'm in.

00:26:10But it's still my diner.

00:26:12It's still my show.

00:26:14Touche.

00:26:19So, we're here with Tom's adorable daughter, Claire, who's going to be helping us out today.

00:26:23Right, Claire?

00:26:24I think my dad does pretty good without me.

00:26:28So, what are we making?

00:26:29We are making my grandma's world-famous Mississippi meatloaf.

00:26:33It's the dish that put Lawrence on the map.

00:26:34Well, I don't know about that, but it's pretty darn good.

00:26:38Great.

00:26:39So, was your mother originally from Mississippi?

00:26:41No, not at all.

00:26:42She never even left Lawrence.

00:26:43So, why Mississippi?

00:26:46I'm not sure.

00:26:47She must have had a taste for the southern food, I guess.

00:26:49She actually invented this.

00:26:50She just taught it to me when I was Claire's age, and now I'm teaching it to her.

00:26:54I love that.

00:26:56So, what's in it?

00:26:58Oh, uh, that's a secret.

00:27:02I'm just kidding.

00:27:04I'm kidding.

00:27:05Okay, so, I like to start with some ground corn-fed wagyu beef.

00:27:09All right, now you want to add a little ketchup, okay?

00:27:11Let's get that in there.

00:27:12You can add a pinch of oregano, a pinch of paprika.

00:27:16Okay, now, don't tell anyone, all right?

00:27:19Throw in a little chili powder just to really bring the heat, okay?

00:27:22Ooh.

00:27:23Now, the real secret lays in the golden brown crust.

00:27:26For that, I like to use this rosemary-blended maple syrup.

00:27:30I get that from my dear friend, Miss May, over at the marketplace.

00:27:35Yeah, she just creates these magical infusions with Minnesota's very own organic maple syrup.

00:27:40I help them pick out the best syrups.

00:27:42I bet you do.

00:27:44So, what else is in there?

00:27:46Uh, everything's from Lawrence.

00:27:48I mean, I get my flour from my neighbor who grounds it himself.

00:27:51I get all the organic vegetables from Bill.

00:27:54Here, try that.

00:27:55Oh.

00:27:55Oh, that is an explosion of flavor.

00:28:02Right?

00:28:03Mm.

00:28:03Yeah, Bill is the best farmer and best customer.

00:28:07Okay, so after that, what I like to do is I fry up the garlic, all the vegetables, right?

00:28:12I throw in a little breadcrumbs, some Worcestershire sauce.

00:28:15Mm-hmm.

00:28:15And then, once it cools down, okay, you just want to layer that into the meat.

00:28:21Then, form it in your pan, throw it in the oven at 400 degrees for 55 minutes.

00:28:27That sounds so good.

00:28:28It's the best.

00:28:29So, when do I get a taste?

00:28:31Oh, I actually made one for a minute.

00:28:34Oh, that looks amazing.

00:28:36Oh.

00:28:37Okay.

00:28:38Ah.

00:28:39I am so excited to try a bite.

00:28:40Okay.

00:28:45Oh.

00:28:49Oh, that is out of this world.

00:28:51Mm.

00:28:53That was more where that came from.

00:28:57And cut.

00:28:58Oh, that's a great first day, everyone.

00:29:00Okay, call sheets will go out tonight.

00:29:02Expect to be here at 6 a.m. on Monday.

00:29:05And have a good weekend.

00:29:06You did so good.

00:29:09To be honest, I was a little nervous.

00:29:10Oh, yeah, I could tell.

00:29:12Then you became your own yourself.

00:29:13Oh, good.

00:29:14Thanks for your honesty.

00:29:15Abby, this is so great.

00:29:18I can't believe you're here and we're on your show.

00:29:20When is it going to be on TV?

00:29:22Don't know, but I will give you plenty of notice so that you can get all your friends to watch.

00:29:26That would be awesome.

00:29:27Just keep working on my dad.

00:29:29I know he'll get a lot better.

00:29:30Hey, hey, I thought I did pretty good.

00:29:32Yeah, you are great.

00:29:33Really, you're a natural.

00:29:35See, thank you.

00:29:37Hey, Abby, what are you doing this weekend?

00:29:39Oh, I don't know.

00:29:40Probably just working and watching some movies with Kenna.

00:29:42Why don't you come over to Aunt Marge's house?

00:29:44We have a Sunday barbecue that Dad does.

00:29:46Oh, I'm not sure.

00:29:47Please?

00:29:48Yeah, please.

00:29:48Why don't you?

00:29:49You know, I think you'd really enjoy yourself.

00:29:51You know what?

00:29:51Chalk it up to work.

00:29:52Plus, you get to taste a little more of my food.

00:29:56Okay, yeah.

00:29:56Sounds good.

00:29:57Great.

00:29:58It's a date.

00:29:58Oh, not a date.

00:29:59No, it's not a date.

00:29:59Oh, what's going on over here?

00:30:08Oh, just trying to find an outfit for the barbecue.

00:30:11I want something elegant but cash.

00:30:14Is this a date?

00:30:16It's not a date.

00:30:17It's a work event.

00:30:18But I still want to look nice.

00:30:20Hmm.

00:30:20I see.

00:30:22Don't do that thing you do.

00:30:24What?

00:30:25Pride.

00:30:26It's a small town.

00:30:28There's not that much drama.

00:30:29I've got to find it where I can get it.

00:30:31What about this?

00:30:33Too much.

00:30:34Oh, well, help me then.

00:30:37How about this?

00:30:40It's, uh, cute.

00:30:42Casual.

00:30:44Yeah, that can work.

00:30:46At doing what?

00:30:48What are you getting at?

00:30:50Nothing.

00:30:51Just saying.

00:30:53Kenna, have fun.

00:30:55Okay, you guys are like a bunch of hungry dogs.

00:31:05Just want to make a little speech before we all dig in.

00:31:08All right, well, the floor is yours.

00:31:10I would like to thank Bill for so graciously providing this beautiful bounty.

00:31:14I would like to thank Abby and her team for coming all the way down to Lawrence

00:31:18to help Rocco's become the best-kept secret in the country.

00:31:21And I would like to thank my nephew, Tom, for his brilliant barbecuing skills.

00:31:27Hear, hear.

00:31:29All right, bud.

00:31:31Everyone eat up.

00:31:31Enjoy.

00:31:32Oh, this looks so messy.

00:31:36Hold on.

00:31:36You know you don't eat ribs with a fork in a knife, right?

00:31:40Okay.

00:31:42It's messy.

00:31:43Yeah, okay, I know it's messy, okay, but how does it taste?

00:31:49This might be the best barbecue I've ever had.

00:31:52I mean that.

00:31:52I've had Texas, Kansas City, South Carolina, but right here in Minnesota?

00:31:57Can you imagine?

00:31:59And the salad.

00:32:00It's delicious.

00:32:01So fresh.

00:32:02Oh, yeah, that's Bill.

00:32:03She really tastes the difference, right?

00:32:04Hey, Bill.

00:32:05She loves your salad.

00:32:07Well, hot dog, that makes me happy.

00:32:08I just picked all that this morning.

00:32:10I told you you were the best.

00:32:12Well, ma'am, you give me some competition for that title.

00:32:18That Bill is quite the entertainer.

00:32:26Oh, yeah.

00:32:26He sings anytime you can get an audience.

00:32:34Excuse me.

00:32:35This place sure is beautiful.

00:32:47Yeah.

00:32:48Loves this spot.

00:32:50The food was spectacular.

00:32:55So you don't hate me anymore?

00:32:57I don't hate you.

00:32:59Never did.

00:33:00I was just not used to people telling me what to do.

00:33:02Yeah.

00:33:02Plus, it was a lot all at once coming at me.

00:33:04I mean, you got the film crew, hair, makeup.

00:33:07Like, when they got you telling me to flirt with you.

00:33:09I said to flirt for the camera.

00:33:11I still don't know what that means.

00:33:12Me neither.

00:33:13But you're good at it.

00:33:19So how long is Marjo in this place?

00:33:22Oh, uh, forever.

00:33:26I, uh, literally grew up here, so.

00:33:28It's a great place to grow up.

00:33:30And you don't seem like the kind of guy who loves this city so much.

00:33:34I mean, the city's fine.

00:33:37I just love the town of Lawrence more.

00:33:40You know, and city people, they're always in a rush.

00:33:45And, you know, for what?

00:33:46You know, my dad always used to say that you should enjoy the place you love with the people you love.

00:33:55You really do love it here.

00:33:58I really do.

00:34:01Hey, did you know that my dad proposed to my mom on a boat right here in this stream?

00:34:04What a lovely memory.

00:34:07Yeah, he forgot the ring.

00:34:09No.

00:34:10Yes.

00:34:12My dad was always forgetting things.

00:34:14I mean, my mom always had to stay on him about it.

00:34:16So he finds this fishing line in the boat, and he fastens it around her finger.

00:34:20And he tells her that he finally caught the one that he loves.

00:34:23It's a little corny.

00:34:24No, it's not corny.

00:34:26It's really sweet.

00:34:27So how about you?

00:34:32You got anyone you're going home to when this is all done?

00:34:35Nope.

00:34:36Well, Ken has kids.

00:34:38I'm their honorary aunt, and they love me.

00:34:40Well, I don't know if they love me or the gumballs more.

00:34:43Oh, bribery.

00:34:45I love it.

00:34:46That's a thing.

00:34:49So what about Claire's mom?

00:34:53After she passed, I just...

00:34:55I didn't feel like dating.

00:34:57After we lost her.

00:34:58So I just kind of honed in on Claire in the restaurant.

00:35:02I didn't know she passed away.

00:35:03I'm so sorry.

00:35:05Yeah, thank you.

00:35:07Trust me.

00:35:08She lives on through Claire.

00:35:12That's the downside to living in a small town, is that everybody knows everybody.

00:35:16So when it comes to dating...

00:35:18That's hard.

00:35:20For me, it is.

00:35:22Well, I have the opposite problem.

00:35:24In a big city, there's so many people.

00:35:25Dating is stressful.

00:35:26And unlike you, work takes up all my time.

00:35:29That I get.

00:35:31But I mean, you love the show, right?

00:35:33And you know, you're pretty good at it.

00:35:36Well, thank you.

00:35:37I'll take that as a compliment.

00:35:38Yeah, I love the show.

00:35:41It's just not what I'd envisioned for myself.

00:35:44I started off as a chef.

00:35:45Oh, and I love being a chef.

00:35:48But then I met my ex, and he had all these ties to the TV and culinary world, and he kept

00:35:52pushing for me to be a TV show host.

00:35:54Before I knew it, I had my own show.

00:35:57It was very exciting, but it wasn't really my dream.

00:36:01Then what's your dream?

00:36:02Right now?

00:36:02Yeah, right now.

00:36:04What's your dream?

00:36:06To cook more.

00:36:09To cook more?

00:36:10I wish it was that simple.

00:36:12If so, I'd be running my own little restaurant outside the city.

00:36:14If you ever decide to ditch showbiz, you know, I might know a guy who owns a diner that

00:36:19might be interested in hiring a lovely lady such as yourself.

00:36:29You know, if you're here next week, maybe there's a big annual fundraiser that I do.

00:36:35Maybe you want to come.

00:36:37Oh, what's that?

00:36:38It's just a big dinner that I put on.

00:36:41It's to help raise money for the volunteer firefighters.

00:36:43It's usually a big barbecue.

00:36:46Well, we know you're great at barbecue, and I would love seconds.

00:36:49A little different than this.

00:36:51I usually do these big, gorgeous steaks.

00:36:53Well, then, yes.

00:36:54And we can tape it.

00:36:55It would be a great finale for the show.

00:36:58Okay.

00:37:02Yeah, I guess we should probably get back to the party, huh?

00:37:07Yeah, sure.

00:37:09Okay.

00:37:13Need some help?

00:37:18Oh, thanks, dear.

00:37:21It's been really fun.

00:37:23Thank you for having me over.

00:37:24It's my pleasure.

00:37:25You're a sweet girl, and my niece, Claire, cannot stop talking about you.

00:37:29Oh, she's a doll.

00:37:31She's really bonded with you.

00:37:33Tom doesn't usually let people get close enough to do that.

00:37:36I think you're winning him over.

00:37:39Really?

00:37:40Well, he's a great guy.

00:37:42And she is so special.

00:37:45She's going to do great things.

00:37:45I can feel it.

00:37:46You're right about that.

00:37:48I'm just glad you're here.

00:37:52And I know Tom is, too.

00:37:54Good.

00:37:55You just keep pushing him.

00:37:57He'll keep pushing back.

00:37:58But that's when you know you're making something great.

00:38:03I like that perspective.

00:38:05And don't worry, I'm going to keep pushing so the diner reaches its full potential.

00:38:08Oh, the diner will be fine.

00:38:10I'm talking about pushing Tom to be a better version of himself.

00:38:13Thank you for making me feel so welcome.

00:38:18Absolutely, sweetheart.

00:38:21Anyone who comes to Aunt Marge's house is family.

00:38:26Oh.

00:38:39Hey, Becca.

00:38:40Hey, Abby.

00:38:41Are you busy?

00:38:42Yep.

00:38:42I just want to call and tell you that I've been watching the dailies.

00:38:45And I have to say, you and Tom have some real chemistry.

00:38:48Oh, that's good.

00:38:49It was a rough start, but I think we're making progress.

00:38:52So I was wondering if you could lean into that a little bit.

00:38:56Lean into what?

00:38:57The chemistry.

00:38:59The flirting?

00:39:00It's camera gold.

00:39:01You should have been an actress.

00:39:03Becca, I'm doing a food show, not the Bachelorette.

00:39:05Besides, it's more than that.

00:39:07He's a really good chef.

00:39:08All right, listen.

00:39:09The network is considering doing two restaurants per episode.

00:39:13So what does that mean?

00:39:14It means less time at each restaurant.

00:39:16Shorter shoots.

00:39:17And it frees you up to do more locations.

00:39:20But the good news is you'll be leaving Lawrence a week earlier and heading down to Tulsa.

00:39:26Oh, so I'm leaving soon.

00:39:29You sound upset.

00:39:30I thought you'd be happy to be spending less time in Lawrence.

00:39:33I need more time.

00:39:35I can't wrap a week early.

00:39:37Look, I love that you're a perfectionist.

00:39:39But just think of this as the pilot.

00:39:42We may not even air it.

00:39:43We'll just use it as proof of concept.

00:39:45Becca, I really wish I was involved in these decisions.

00:39:47You know how much I care about my show.

00:39:49And now I care about these people, too.

00:39:51I understand.

00:39:51But at the end of the day, this is the network show.

00:39:54And they want what they want.

00:39:55As my friend, let me stay through their fundraiser.

00:39:57It'll make a great finale.

00:39:59Trust me, we can sell them the show based on this one episode alone.

00:40:02I will make it pop.

00:40:04Okay.

00:40:05I'll see if I can hold the network off.

00:40:07But Abby, this better be worth it.

00:40:09It will be.

00:40:11Bye.

00:40:11Good morning.

00:40:18Where's the camera crew?

00:40:19Oh, we don't shoot every day.

00:40:21Plus, today's a big renovation day.

00:40:23Oh, yeah, we can hear that.

00:40:24We're giving you a fresh, modern look with exposed brick.

00:40:27Oh, I love it, I think.

00:40:30I have something I want to show you guys.

00:40:32Ooh, what?

00:40:33I can't tell you, Claire Bear.

00:40:35It's a surprise.

00:40:36Follow me.

00:40:38Okay.

00:40:39Close your eyes, both of you.

00:40:42Okay.

00:40:43You're not going to dump water on your hands, are you?

00:40:44No, keep your eyes closed.

00:40:46They're closed.

00:40:47Yeah, I promise.

00:40:49Okay, open up.

00:40:53Wow.

00:40:56Okay, where did you get that?

00:40:58Your Aunt Marge.

00:41:00And I had it blown up.

00:41:02I thought it would set the tone for the new look,

00:41:04really make the place pop.

00:41:05That's from the first time we reopened the diner.

00:41:07Look at us.

00:41:08Check out you and your dad.

00:41:10Ted, he loved the idea of you two doing this together.

00:41:14I remember, Papa.

00:41:16It's also the first time we saw his name in lights.

00:41:18That was Tommy's idea.

00:41:21Yeah, well, it was originally named the Penny Diner.

00:41:23No idea why.

00:41:24That's just the name it was when my dad bought the place.

00:41:26So, now when I took over, I wanted to honor him.

00:41:30Believe it or not, his real name was Theodore Billings.

00:41:32So you think he would have went by Ted?

00:41:34No.

00:41:35My granddaddy worked in the local quarries,

00:41:38and he nicknamed his son Rocco.

00:41:41That's what everybody knew him as.

00:41:43Big Rocco.

00:41:45That's my dad.

00:41:48And we put up that sign, and here we stand.

00:41:51Your dad must have thought the world of you.

00:41:57Both your parents.

00:41:58They'd be so impressed with your dedication to their legacy.

00:42:02Thanks, Abby.

00:42:04They were absolutely great.

00:42:06Both of them.

00:42:08After the renovation is done,

00:42:09you will get to continue that dream.

00:42:12And I imagine Claire here is going to make you one great sous chef.

00:42:15I was thinking I'd be a great head chef.

00:42:18Oh, really?

00:42:19You're going to push the old man out already, huh?

00:42:21You told me I have to reach for the stars, right?

00:42:24I did.

00:42:25I did.

00:42:34We made big points with that photo.

00:42:36I knew they'd love it.

00:42:37Congratulations.

00:42:39You're wearing sneakers.

00:42:41And your hair is up.

00:42:43It's a renovation day, and these are comfortable.

00:42:46And I didn't have time to do my hair.

00:42:47You always have time to do your hair.

00:42:50I've missed flights because you had to do your hair.

00:42:55Hey, don't worry.

00:42:56The network will realize the show's a hit.

00:42:59I know.

00:43:00I just want to stay and finish what we started before we move on.

00:43:04I know you do.

00:43:05But just relax.

00:43:06Everything's going to be fine.

00:43:08You're right.

00:43:09I just need to loosen up.

00:43:11So, you got the new schedule?

00:43:12Um, we leave next Tuesday for Oklahoma.

00:43:18I like the sound of Oklahoma.

00:43:19It sounds like a worthy joint.

00:43:20We won't be done yet.

00:43:21Well, it's quite evident that you won't be done yet.

00:43:26Stop it.

00:43:26No, you stop it.

00:43:28I've seen you with Tom.

00:43:30Oh, come on.

00:43:31Abby Brooks is so afraid of love, she can't even talk about it.

00:43:34I'm not in love.

00:43:36Do I think he's cute?

00:43:38Yes.

00:43:38Do I think a lot of guys are cute?

00:43:40Yes.

00:43:41I haven't actually heard you talk about men in general, let alone them being cute.

00:43:46Admit it.

00:43:47Admit what?

00:43:48Go ahead.

00:43:49Okay, if I lived here, maybe I would go on a date with him.

00:43:56But I don't.

00:43:57And we're leaving in a week, so there's no point.

00:44:00I hear you, but aren't you just a tiny bit curious?

00:44:06Yeah, maybe, but he's not part of the plan right now.

00:44:08No guy is part of the plan right now.

00:44:10I need to turn the show around.

00:44:11That is the plan.

00:44:12The show is the plan.

00:44:13Okay, whatever makes you happy.

00:44:15But just so you know, I think Abby Billings has a really nice ring to it.

00:44:21All right, you eat these peanuts.

00:44:23Oh.

00:44:25Hello, Abby Billings.

00:44:27I mean, Brooks.

00:44:27Abby Brooks.

00:44:28Hello, Abby Billings.

00:44:30I mean, Brooks.

00:44:30This is Tom Billings.

00:44:33Are you still there?

00:44:36Yeah.

00:44:36Hi.

00:44:37I don't have good reception, so maybe you can't hear me?

00:44:41No, I hear you just fine.

00:44:43Great.

00:44:44I'm so glad you can hear me.

00:44:47What's up?

00:44:48Well, listen, I was just thinking about, you know, what you said about expanding the legacy,

00:44:53and I was just wondering if maybe you'd want to come over to my place and preview one of

00:44:58the dishes that I was considering adding to the menu eventually.

00:45:01Listen to you, Tom Billings.

00:45:03Change is a-coming.

00:45:05So, uh, so what do you say?

00:45:08Yes.

00:45:08Yeah, I'd love to.

00:45:09Sure.

00:45:10That sounds good.

00:45:11Okay.

00:45:11I'll see you soon.

00:45:14Okay, I'll text you the address.

00:45:16Great.

00:45:17Bye.

00:45:18Bye.

00:45:21I don't want to hear it.

00:45:23What?

00:45:23You know so much, I need a preview menu for his new item.

00:45:27He's actually listening to me for once.

00:45:30It's good for the show.

00:45:32The show is important.

00:45:34You are driving me crazy.

00:45:35I gotta go.

00:45:38I'll see you later.

00:45:39Okay.

00:45:39Cut it out.

00:45:41I love you.

00:45:41Bye.

00:45:42Bye.

00:45:42Hi.

00:45:49Hi.

00:45:56Hi.

00:45:57Hi.

00:45:58Hi.

00:45:59You know I have a bigger mirror in the house, right?

00:46:02Having a makeup moment.

00:46:03Oh, you look beautiful.

00:46:05You want to see what I've been cooking?

00:46:06Yes, I do.

00:46:07Money?

00:46:23Oh, I know that look.

00:46:26I hope you left your makeover hat at the end because, uh, no notes on the decor, please?

00:46:30No, I really like it.

00:46:32It's, it's so homey.

00:46:36Although I would get a different couch.

00:46:38I just said no notes.

00:46:39I just said no notes.

00:46:43Where's Claire?

00:46:44Oh, it's, uh, Thursday, so girls' night over at Aunt Marge's.

00:46:48She'll be back later.

00:46:51So, what are we having for dinner?

00:46:54Well, let me show you.

00:46:55First, I'm going to need a little bit of your help just to finish it.

00:46:58Oh, that's why you invited me over.

00:47:00You need a sous chef.

00:47:02Well, I mean, everyone needs a sous chef, right?

00:47:12Oh, that smells amazing.

00:47:14I'll wait until I bake it with the cheese and the sauce.

00:47:16Potatoes are already in the oven.

00:47:18I can't wait.

00:47:19Should I just throw these right into the sauce?

00:47:22That's a nice idea.

00:47:25Oh, I am so sorry.

00:47:26Are you okay?

00:47:27Did I burn you?

00:47:28No, not at all.

00:47:29Oh, I feel terribly...

00:47:30No, well, don't.

00:47:31Listen.

00:47:31Keep an eye on the sauce.

00:47:33I'm going to go change my shirt real quick because I cannot be entertaining you looking

00:47:36like this.

00:47:37Okay?

00:47:38Be right back.

00:47:39Okay.

00:47:39All right?

00:47:40Ah, there you are.

00:48:03What are you doing in here?

00:48:05Sorry, I saw these when I came in.

00:48:07Did you draw these?

00:48:09Yeah, just, you know, some doodling.

00:48:12No, it's not doodling.

00:48:14These are full-blown restaurant designs.

00:48:15I love them.

00:48:16You do?

00:48:17Yeah, and this menu, it's simple but elegant.

00:48:20I know.

00:48:21I dream.

00:48:22Sometimes I, uh, guess it's a hobby.

00:48:25Well, if it's just a hobby, it's because you're making it that way.

00:48:30Guilty as charged.

00:48:34You are full of secrets, Tom Billings.

00:48:36No, I'm not trying to keep any secrets, but I will let you in on one secret.

00:48:41What's that?

00:48:42Yeah, I don't like burning my sauces for chicken parm, so dinner is served, my lady.

00:48:46Oh, well, thank you, kind sir.

00:48:47After you.

00:48:48Oh, that didn't sound good.

00:49:01Wow.

00:49:02Okay, here we are.

00:49:04My personal recipe for chicken parmesan, roasted rosemary potatoes, and steamed spinach.

00:49:11Oh, it smells so good.

00:49:13I'm so excited to try it.

00:49:14Now wait until you try that portobello tomato sauce that you helped me make.

00:49:18Oh, Tom.

00:49:21Mmm, that is divine.

00:49:23Yeah?

00:49:26It means a lot coming from someone with your culinary pedigree.

00:49:31You knocked it off.

00:49:33Really, it's delicious.

00:49:34So when are you going to add it to the menu?

00:49:36Oh, uh, soon-ish.

00:49:40Look, I just don't think it's diner food.

00:49:43Well, who decides what diner food is anyway?

00:49:46I guess I do.

00:49:48Well, I just don't think that my patrons are ready for it.

00:49:55Not ready for chicken?

00:49:57Yeah, I mean, if you want that kind of cuisine, you just go to the Italian place across town, right?

00:50:02So what are you saying, that only steak restaurants can serve steak?

00:50:05No, what I'm saying is that Rock Coast people just probably wouldn't order it.

00:50:10Hey, Mr. Stubborn, you never know till you try.

00:50:13Test market it.

00:50:14Put it on the menu if no one orders it.

00:50:15We have your answer.

00:50:17Maybe.

00:50:18Or maybe we'll just, uh, save it for Tom's Place.

00:50:23If that ever happens.

00:50:24See, uh, there you go again.

00:50:26Tom's Place is a great idea and you can make it happen.

00:50:28You can do it.

00:50:31And in the meantime, you could be serving this dish right now.

00:50:34I think people will love it.

00:50:38You, you flirting?

00:50:41Even though the cameras are off?

00:50:42I wasn't flirting.

00:50:46Okay.

00:50:48Okay, maybe I was.

00:50:50Just a little bit.

00:50:55And if you do open Tom's Place, well, then I'd have to come back to shoot another episode.

00:51:06We're home!

00:51:07I didn't quite expect him this to really.

00:51:11Hey, Daddy-o.

00:51:12Hey!

00:51:13Jeez, Louise, that wind's really kicked up.

00:51:15I think we're in for one.

00:51:17Hi.

00:51:19Sorry.

00:51:20I know we're early, but I thought I should get her home before the heavens opened up.

00:51:24We had a jump on building that ark.

00:51:27Oh, we were just finishing up.

00:51:30What?

00:51:30Is this a date or something?

00:51:32No, it's not a date.

00:51:33Oh, okay.

00:51:35It's just that other than Claire, I've never seen a girl here.

00:51:38Okay, okay.

00:51:39What?

00:51:40It's just shocking, that's all.

00:51:43Abby, can you help me with my dessert?

00:51:45Well, of course.

00:51:46Great, okay.

00:51:48Well, it's my take on the classic upside-down cake.

00:51:51Ooh, fancy.

00:51:52All right, let's get the oven started.

00:51:57You want to step out in the balcony for a moment?

00:51:59Yeah, it's such a beautiful night for something like that.

00:52:03So, what are we doing?

00:52:20Nothing.

00:52:22You're quiet.

00:52:24So, sometimes people are quiet.

00:52:27Yeah, people are quiet.

00:52:29You're not.

00:52:29What are we doing out here?

00:52:30Was it a date?

00:52:33No.

00:52:34Yeah.

00:52:34Look, I knew you were bringing Claire home tonight.

00:52:36Why would I want her to sit in on a date?

00:52:38Look like one.

00:52:40I just wanted her to try some of my new chicken parm and give me some feedback.

00:52:43That's all.

00:52:44Ah, I see.

00:52:47So, you had to, you know, light some candles, play some music for her.

00:52:52Look, just say what you want to say.

00:52:54I like her.

00:52:58That's all.

00:53:01Me too.

00:53:06But-

00:53:06No buts.

00:53:08You never need buts.

00:53:10Look, she's going to be going soon.

00:53:12Who knows?

00:53:13The way you two come off, they might give you a show together.

00:53:15Oh, I doubt that.

00:53:19Although we would make a great team for the show.

00:53:22Isn't it worth a shot?

00:53:26Maraja just met the girl.

00:53:27I-

00:53:28I'm not ready.

00:53:30Huh.

00:53:31I've been listening to that for years.

00:53:33According to you, you'll never be ready.

00:53:35Ha.

00:53:36That's not true.

00:53:37Huh.

00:53:39Look how happy she looks.

00:53:42She could use a woman in her life.

00:53:48No, she's got you.

00:53:49What's up?

00:53:50Oh, stop trying to sell me.

00:53:52Okay?

00:53:54Look, just-

00:53:55When it's right, it'll be right.

00:53:57Okay, I don't want to drag Claire into something unless I know that it's real.

00:54:01You know what I'm talking about.

00:54:04And how does anyone know when it's for real?

00:54:06You just gotta take that chance.

00:54:09Real love always finds a way.

00:54:12So you came up with this recipe all by yourself?

00:54:17Well, it's actually Ann Marge's recipe, but I changed a lot of things around.

00:54:22That is what I've been trying to get your dad to do with your family recipes.

00:54:26He's stubborn.

00:54:27I noticed.

00:54:29But he usually comes around eventually.

00:54:32Trust me.

00:54:33I do.

00:54:35So does your dad bake with you?

00:54:37Not really.

00:54:38He always says that baking was more of my mom's thing.

00:54:44Well, I'm glad to be baking with you now.

00:54:47Me too.

00:54:48Oh, what just happened?

00:54:52Power went out.

00:54:53Is everyone okay?

00:54:54Oh, yeah.

00:54:55Just a little shocked.

00:54:56Now, welcome to Lawrence.

00:55:02Thankfully, we have a gas oven.

00:55:04Yeah, I couldn't see.

00:55:05I hope the crust is golden enough.

00:55:07Young lady, it's going to be perfect because you made it.

00:55:09All right, I'm digging in.

00:55:11You ready?

00:55:12Yeah, me too.

00:55:12Here we go.

00:55:17Wow.

00:55:19Claire, well done, honey.

00:55:21Really?

00:55:21Mm-hmm.

00:55:22And I love the blackberries.

00:55:24See, I told you they'd like it.

00:55:26I want to be like Abby when I grow up.

00:55:28Have my own TV show and share my cake recipes with people all over the world.

00:55:33Okay, so you want to be an astronaut, TV show host, and a chef.

00:55:37Yeah, so?

00:55:38Well, do it.

00:55:39Like I said, I think you can do whatever you put your mind to.

00:55:43Oh.

00:55:43Hey!

00:55:45Hi!

00:55:46And you know what?

00:55:47On that note, I have had a wonderful time, but I should probably get going before the next

00:55:51downpour.

00:55:52I'll give you a lift.

00:55:53I'm heading that way.

00:55:54That'd be great.

00:55:55Thanks.

00:55:56I'll walk you both out.

00:55:57I'll go get the car.

00:56:01That was so delicious and so much fun.

00:56:04Thanks for all that help.

00:56:05Those are some great tips.

00:56:07Good night, Abby.

00:56:08Good night, sweetheart.

00:56:11Ooh, thank you.

00:56:13I'll clean this up.

00:56:14Okay.

00:56:15Thanks, Abby.

00:56:26Thanks for coming.

00:56:27Oh, I ate way too much.

00:56:30It was so good.

00:56:32I better see that dish on the menu.

00:56:34Well, we'll see.

00:56:37I had a great time.

00:56:39And me too.

00:56:40Oh, your Aunt Cher has great timing.

00:56:50She does.

00:56:51Doesn't she?

00:56:53Well, we'll see you tomorrow.

00:56:57See you tomorrow.

00:56:59Good night.

00:57:00Good night.

00:57:01Good night.

00:57:19How'd it go?

00:57:21How'd it go?

00:57:22Your date?

00:57:24It wasn't a date.

00:57:26So what do you call it?

00:57:29Dinner.

00:57:31Well, did she like your dinner?

00:57:33Yeah, she did, actually.

00:57:35She actually really liked the chicken.

00:57:37She thinks I should put it on the menu.

00:57:39That's a good sign.

00:57:40Yeah.

00:57:41But do you like her?

00:57:45Yeah.

00:57:46Yeah, I like her.

00:57:47I like her, too.

00:57:49That's good.

00:57:51You know.

00:57:52She's really nice.

00:57:58Look, Claire Bear.

00:58:02Like, you know how much I love you, right?

00:58:05You're the most important person in my life.

00:58:08Okay?

00:58:08And I...

00:58:09I know how much you miss Mom.

00:58:13And I do, too.

00:58:15Okay?

00:58:15And although I see it in you every single day,

00:58:17I miss her smile.

00:58:19And I miss her laugh.

00:58:21I miss her silly sense of humor.

00:58:24I miss her cooking.

00:58:26You're a great cook.

00:58:28Thanks.

00:58:30Look, honey, I know this has been a tough time for both of us, okay?

00:58:33But look, we've always had each other's ruling on.

00:58:36Right?

00:58:38And look, nothing would make me happier

00:58:39than have someone else in our life right now

00:58:42that we could just share our lives with.

00:58:45And I promise you,

00:58:46I will make that happen.

00:58:50So, eventually.

00:58:51So, what's wrong with Abby?

00:58:56Nothing's wrong with Abby.

00:58:58I think.

00:59:01Well, do you love her?

00:59:04Do I love her?

00:59:08It's a little early for that, sweetheart.

00:59:09I mean, we just met.

00:59:10Plus, she's leaving in a week or so.

00:59:12So, hey, listen, how about

00:59:15we just keep her as a really good friend right now, okay?

00:59:19And, I don't know, we'll see where it goes.

00:59:25Deal?

00:59:27Deal.

00:59:29Ah, come here.

00:59:31We'll always have each other, Claire Bear.

00:59:34I love you.

00:59:34I love you, too.

00:59:42How was your date?

00:59:49Wasn't a date.

00:59:51You were at his house.

00:59:53You were eating food together,

00:59:54but it wasn't a date.

00:59:56You and I eat food together all the time.

00:59:58I wouldn't exactly call that a date.

00:59:59And his daughter and his aunt were there.

01:00:01Oh, so you're getting to know his family.

01:00:03Nice.

01:00:05Kenna, we've been shooting with them for, what, a week?

01:00:07And I went to a cookout at his house.

01:00:09Is any of this ringing a bell?

01:00:11You're no fun.

01:00:12What do you want to know?

01:00:13That I had a good time?

01:00:15That Claire is talented and inspiring,

01:00:20and Tom is sweet and handsome,

01:00:23and I love spending time with him and his family.

01:00:27Hmm.

01:00:28That looks like both of us got our answer.

01:00:32Hmm.

01:00:34What are you doing here?

01:00:41Overseeing the reno?

01:00:43Doesn't look like that's what you're doing.

01:00:44What's in the pan?

01:00:45A local chef gave me an incredible recipe,

01:00:48and I wanted to see if your diners might like it.

01:00:50Just some local chef, huh?

01:00:52And who might that be?

01:00:53Doesn't matter.

01:00:54Do you think they're ready to elevate their palates?

01:00:56No, I don't.

01:01:02Feel confident about that?

01:01:04About as confident as you feel on your heels.

01:01:07Okay.

01:01:07Let's make a bet.

01:01:09If half of them like your chicken parm,

01:01:11it goes on the menu.

01:01:12You in?

01:01:15Yeah, I'll take that bet.

01:01:18Done.

01:01:18All right, how many people would like to try a fancy,

01:01:23probably overrated chicken parmesan?

01:01:25Yeah, give me some here.

01:01:28Oh.

01:01:29Wow.

01:01:30Okay, I had no idea we had so many telephiles on our hands.

01:01:33I don't know what that big word means,

01:01:34but I love me some good chicken parm.

01:01:37Why didn't you say anything?

01:01:38Well, we all know you can be a little stubborn there, Tommy.

01:01:42Huh.

01:01:43Okay.

01:01:45Me?

01:01:46Stubborn.

01:01:47No.

01:01:48Ha, ha, ha, ha.

01:01:49Hey, what are you laughing at?

01:01:52Still feeling that confident?

01:01:53Hey, this is great.

01:02:00Mommy, this dish is off the chain.

01:02:03Yeah.

01:02:04Oh.

01:02:06All right, well, message received loud and clear.

01:02:08Chicken parm stays on the menu.

01:02:10Yeah.

01:02:11All right.

01:02:13Tom, bad news.

01:02:16What?

01:02:16All those steaks we ordered for the fundraiser?

01:02:18Yeah.

01:02:19They've been held up.

01:02:19They won't be here by tomorrow.

01:02:21Cut, cut.

01:02:23Sorry, Ken.

01:02:25That's all right, Marge.

01:02:26What's the problem?

01:02:26There's been some mix-up with our shipment.

01:02:28I don't know where our order is.

01:02:30Well, just have them send us a new overnight shipment.

01:02:32With the storm and stuff?

01:02:33We'll never make it by tomorrow.

01:02:35Okay, well, what's left in the freezer?

01:02:36Not enough.

01:02:37And besides, what else will we serve on Monday?

01:02:42Okay.

01:02:43Look, I know we have a lot of filming left to do today,

01:02:45but I'm going to take care of this.

01:02:47I already sold 30 tickets,

01:02:48and I don't know what I'm going to do yet.

01:02:49Hey, Bill, what's ripe at your place?

01:02:55Oh, heirlooms are looking pretty good.

01:02:57What else?

01:02:58Why don't you come out and have a look?

01:03:00Yeah.

01:03:00What are you thinking?

01:03:02I'm thinking five years of working in vegetarian joints

01:03:04might come in handy right about now.

01:03:06Okay.

01:03:07Well, I'm in.

01:03:08Great.

01:03:10Mike, where are you going?

01:03:11We're already behind schedule,

01:03:12and Becca wants us to travel on Sunday.

01:03:14Let me handle this.

01:03:15You load up the crew and follow us.

01:03:16Go get him, girl.

01:03:18We'll be right behind you.

01:03:26Take a look at these, uh, zucchinis.

01:03:32There you go.

01:03:34Oh, it's a beauty.

01:03:35You got any eggplant?

01:03:36It's your lucky day.

01:03:41Okay.

01:03:44Yeah, I could make a nice ratatouille out of this.

01:03:46You know, as long as I can convince the townsfolk

01:03:48that they're eating vegetable stew.

01:03:50That sounds great.

01:03:51Well, what am I going to do for a maid?

01:03:54Hey, Bill.

01:03:55Where are those heirloom tomatoes you were bragging about?

01:03:57Yeah, right over here.

01:03:58Great.

01:04:00Abby, these ones are special.

01:04:02Oh, it's gorgeous.

01:04:03Yes, that's my Bill.

01:04:07So, what are you thinking?

01:04:09I'm thinking we can do vegetable lasagnas.

01:04:11Layers of zucchini, portobello mushrooms.

01:04:13These tomatoes are going to make a killer sauce.

01:04:15You add some ricotta, parmigiano,

01:04:17smother it in mozzarella.

01:04:20You're a hero.

01:04:22Okay, that sounds pretty good.

01:04:24You know what?

01:04:24We'll take some onions

01:04:25and some of your famous Russian garlic, Bill.

01:04:27You got it.

01:04:28Can I help make the pasta?

01:04:30There.

01:04:31You are now our new sous chef.

01:04:32And I started at vegetarian restaurants

01:04:35in the city for five years.

01:04:36We can do this.

01:04:38Yeah, we can do this.

01:04:40I think.

01:04:42I didn't know who you were

01:04:43or how talented you were when I met you.

01:04:45You got this.

01:04:47We got this.

01:04:48We got this.

01:04:49We got this.

01:04:53Okay, you keep going with the ratatouille.

01:04:54It already smells divine.

01:04:56Yes, chef.

01:04:56Oh, it's been so long

01:04:58since someone called me that.

01:05:00I really missed it.

01:05:02Well, you're killing it.

01:05:02You haven't skipped a beat.

01:05:03Oh, thanks, Tom.

01:05:05Anything else I can do for you?

01:05:06Uh, yes.

01:05:07Can you throw these zucchinis

01:05:08in the oven with a little olive oil?

01:05:10They taste sweeter

01:05:10once they've been lightly roasted.

01:05:14How's this?

01:05:15Claire, you are a natural.

01:05:16It is no surprise,

01:05:17given your legacy.

01:05:19Keep going.

01:05:19Just roll it a little thinner.

01:05:21Aye, aye, Captain.

01:05:22Where'd you learn that?

01:05:23I'm reading Treasure Island.

01:05:25Oh, shiver me timbers.

01:05:29Hey, listen, I want you all to know

01:05:30that this lady isn't just a TV host, okay?

01:05:32She single-handedly saved my charity dinner,

01:05:34my restaurant, and me.

01:05:37Thanks, Tom.

01:05:38I'm touched.

01:05:39But what, are you auditioning for your own show?

01:05:41No chance.

01:05:46Becca?

01:05:47Hey, Kenna.

01:05:48How's it going over there?

01:05:48Really good.

01:05:49Like, how did this world go?

01:05:50So, are you guys flying out tomorrow?

01:05:52The dailies are good,

01:05:53and I love the chemistry,

01:05:54but it feels a little played out,

01:05:56and I'm wondering if it's time to move on.

01:05:57And the advanced people have Tulsa prepped.

01:05:59Look, there's something happening here

01:06:01that's much bigger

01:06:01that you can't get from the dailies.

01:06:03I'm going to need you to trust us on this.

01:06:05It's worth the delay.

01:06:06Really?

01:06:07What?

01:06:08It's more than a format change.

01:06:10I'm going to need a couple more days.

01:06:13Okay.

01:06:14I hope you're right.

01:06:15It's really tough for me to do this

01:06:16when I don't know why.

01:06:18Trust, Becca.

01:06:19Trust.

01:06:20Call me tomorrow.

01:06:31Hello.

01:06:31Hi.

01:06:33Linda?

01:06:33Well, welcome.

01:06:36I hope they're not disappointed.

01:06:38This tends to be a bigger carnivore affair.

01:06:40They're going to love it.

01:06:42Well, they're just not used to me serving this.

01:06:46Well, think about how receptive they were

01:06:47to your chicken parm.

01:06:49You're right.

01:06:50However, carnivorous.

01:06:53You've got to give them more credit.

01:06:54More importantly,

01:06:55you've got to give yourself more credit.

01:06:56You are a great chef,

01:06:58even if you're cooking vegetarian entrees

01:06:59for the first time.

01:07:04Remember, everyone here loves you.

01:07:07Everyone?

01:07:07Yes, everyone.

01:07:11Now let's get inside so we can get ready to serve.

01:07:15Okay.

01:07:19Hello, everyone.

01:07:20Hey, John.

01:07:22Listen, before we dig in,

01:07:23I just want to thank you all for coming

01:07:25to this year's annual fundraising event.

01:07:26We deeply appreciate all of your participation.

01:07:32And, uh, you know,

01:07:34just on behalf of all of our volunteer firefighters,

01:07:36we thank you.

01:07:38Really.

01:07:39Okay, I've created something a little different

01:07:40and special for you this year.

01:07:42But before we get into that,

01:07:44I'd really like to introduce you all to Abby Brooks

01:07:46from the Food & Wine Network's hit series,

01:07:48Abby's Restaurant Takeover.

01:07:50Now, she's been doing a makeover at my diner

01:07:51for the past week or so.

01:07:52So, yes, I hope you dressed in your best

01:07:54because her crew is here

01:07:55and you will be on the show.

01:07:57Unless you forgot to sign the waiver on the way.

01:08:00I just want to take a second

01:08:02to tell you all about Abby.

01:08:04She's one of the most stubborn people I've ever met.

01:08:08I mean that in a good way.

01:08:09You better mean that in a good way.

01:08:14I do.

01:08:15So, she's just cruising around my diner

01:08:18doing her thing,

01:08:18and it's inspiring.

01:08:20I mean, her love for cooking

01:08:22and for helping people.

01:08:24It's infectious.

01:08:27So, suffice it to say,

01:08:29this feast would not have happened

01:08:30if it were not for Abby.

01:08:32So, cheers to Abby.

01:08:37Now, what you'll find on your plates

01:08:40is my very own recipe of ratatouille,

01:08:42as well as the main dish,

01:08:43which is Abby's vegetable lasagna,

01:08:45and all the pasta's been made by my clerk.

01:08:48Please enjoy.

01:08:49Dig in.

01:08:51Bon appetit.

01:08:52Wow.

01:09:03This is out of this world, Tom.

01:09:05Thank you, Bill.

01:09:06Fantastic.

01:09:08Isn't this great?

01:09:15Becca, hi.

01:09:16Hey, Abby.

01:09:17I've got you on speaker.

01:09:18I'm here with the VPs,

01:09:19and they're loving what they've seen so far.

01:09:22Sorry, I don't have very good reception.

01:09:24I can hardly hear you.

01:09:25I'm here with the network,

01:09:26and they're loving the dailies

01:09:28that Kenna set yesterday.

01:09:29They think the new concept's gonna work big time.

01:09:32That's great.

01:09:33I'm so glad you like it.

01:09:34Yeah, it gave us an idea.

01:09:36What's that?

01:09:36Well, we really like the chemistry

01:09:38between you and Tom,

01:09:39so we're thinking we should pair you up

01:09:41with one of our male hosts.

01:09:42Oh.

01:09:43Yeah, we're thinking Marco Bonnelli.

01:09:45You know, from Marco's Sweet Treats.

01:09:47We think the two of you together

01:09:48will be a home run.

01:09:49I have met Marco,

01:09:51and I've seen his show,

01:09:52and he's good,

01:09:53but I don't think we would have any chemistry.

01:09:56Um, Abby,

01:09:58if you could have chemistry

01:09:59with some local chef in a small town,

01:10:01imagine what you could do with a real pro.

01:10:04It's not about me being with a pro.

01:10:06It's about who I feel comfortable with

01:10:07and who I actually have chemistry with.

01:10:09I...

01:10:10I think he's a phony.

01:10:12I'm not suggesting it be forced.

01:10:14We would, of course, do a pilot

01:10:15to see if there's anything there.

01:10:16Becca, I've happily gone along

01:10:17with all the network changes,

01:10:18but I'm telling you,

01:10:19I can't work with this guy.

01:10:20He's arrogant and full of himself.

01:10:23And I can't just flirt with anyone.

01:10:27I'm not gonna put on an act anymore.

01:10:30I'm sorry, Abby,

01:10:31but it's our decision.

01:10:33Sorry.

01:10:38Uh, I think I'm losing you.

01:10:40If you can hear me,

01:10:41I don't have reception.

01:10:42I'll call you when I get some.

01:10:56I told you our food was gonna be a hit.

01:10:59Yeah.

01:11:00And who's calling who stubborn?

01:11:03Well, we better get going on dessert.

01:11:08Give the people what they want,

01:11:09or more of what they didn't know they wanted.

01:11:12That's fine.

01:11:13I think I can do it by myself.

01:11:16Is everything okay?

01:11:21Look, this is almost over.

01:11:23Okay, so you got the finale,

01:11:24the big reveal tomorrow,

01:11:25and then no more act, right?

01:11:29What's going on?

01:11:31Look, I've had fun.

01:11:33Okay, I really hope that your show turns out well.

01:11:36What?

01:11:37Where's Tom?

01:11:38I mean, what is...

01:11:39What's going on?

01:11:41You didn't say anything all the way home.

01:11:59What's wrong?

01:11:59I don't know.

01:12:04Is it Tom?

01:12:06I don't know what happened.

01:12:08He suddenly got cold,

01:12:09and then he wouldn't talk to me.

01:12:10Well, we're pretty much done with the remodel.

01:12:12You don't have to see him again after tomorrow.

01:12:14On top of that,

01:12:15Becca wants to partner me up with that jerk Marco Benelli

01:12:17for a new show.

01:12:19Right at that land.

01:12:20Somewhere up in the air, as usual.

01:12:22We'll figure that out.

01:12:23I'm just so confused about Tom.

01:12:27What did I say?

01:12:29What did I do?

01:12:30Oh, honey.

01:12:31You can't plan love.

01:12:33If it was meant to be,

01:12:35then it would have worked out.

01:12:36So, today is the big reveal episode.

01:12:48Yep.

01:12:52Should be nice to see what they do to the diner.

01:12:55Yeah.

01:13:00Tell me, what happened?

01:13:02Nothing.

01:13:03Show's over today,

01:13:04and then we can go back to living our normal lives once again.

01:13:10What's wrong?

01:13:10What happened between the two of you?

01:13:13I was right about her.

01:13:14She's just a big city girl

01:13:15who cares about her TV show.

01:13:17What are you talking about?

01:13:19She was playing us to get her TV show done.

01:13:23She seems sincere to me.

01:13:26She wasn't.

01:13:28I overheard her on the phone last night

01:13:30and it was very clear that she is

01:13:31done putting up the act of buddying up next to me.

01:13:35What did you hear?

01:13:38I heard all I needed to hear.

01:13:39Okay?

01:13:40I was foolish about Claire into this,

01:13:44which is the last thing that I wanted to do.

01:13:48And you know what?

01:13:52We're starting to feel like a family.

01:13:53You talked to Abby.

01:13:59There are two sides to every story.

01:14:05Look, it's clear that we're both living two different lives.

01:14:08Going down two separate paths.

01:14:10Well, I hope those two paths find each other.

01:14:13Because you two make a great team.

01:14:18Made a great team.

01:14:23Tom, before we get started filming,

01:14:39I want you to know how much this has meant to me.

01:14:41It's okay.

01:14:43Just get this show on the road, huh?

01:14:45I'm excited to see what you've done with my place.

01:14:46I really hope you like it.

01:14:50Sure I will.

01:14:52Okay, pictures up.

01:14:54And action.

01:14:57I'm here with Tom Billings.

01:14:59And we're about to reveal the renovation of his Rocco's diner.

01:15:03Now, when we first got here,

01:15:04we saw a diner full of potential.

01:15:05A diner that was already well established.

01:15:08A diner that was cherished by the town.

01:15:10I'm sorry, could we cut?

01:15:12Yeah, cut.

01:15:14Abby, are you okay?

01:15:17Yeah.

01:15:18Sorry.

01:15:19Um, yeah, I'm good.

01:15:21Good?

01:15:22Can we go again?

01:15:22Yeah.

01:15:24Rolling.

01:15:26And action.

01:15:29I'm here with Tom Billings.

01:15:30We're about to unveil the remodel of Rocco's diner.

01:15:40I'm going to be honest with you.

01:15:41When we first got to this diner,

01:15:43I didn't know what I could do.

01:15:45The food was great.

01:15:47The people in town loved this place.

01:15:50And the owner was dead set on keeping tradition alive.

01:15:54So I thought, let's keep that tradition going

01:15:56with a little love and care.

01:16:01You ready to see your new diner?

01:16:03Yeah.

01:16:04I added this beautiful patio to accommodate dining al fresco.

01:16:15It's going to increase your capacity,

01:16:17but it's also going to give Rocco's a new sense of openness.

01:16:22Whoa.

01:16:25It's just the beginning.

01:16:26You should see what I've done inside.

01:16:27Come on.

01:16:29Look at these photos.

01:16:33I haven't seen some of those in so long.

01:16:35Oh, and the potted herbs.

01:16:37Nice.

01:16:38I love it.

01:16:39I thought it would bring out the freshness of your new look.

01:16:39And here's your new menu.

01:16:40Okay.

01:16:41Okay.

01:16:41What do we got?

01:16:42Wow.

01:16:42Look at this.

01:16:43We got fresh beans.

01:16:44Okay.

01:16:45I love it.

01:16:46Wow.

01:16:47Look at these photos.

01:16:48I haven't seen some of those in so long.

01:16:49Wow.

01:16:50Look at these photos.

01:16:51I haven't seen some of those in so long.

01:16:53Oh, and the potted herbs.

01:16:54Nice.

01:16:55I love it.

01:16:56I thought it would bring out the freshness of your new look.

01:16:59And here's your new menu.

01:17:00Okay.

01:17:01Okay.

01:17:02Okay.

01:17:03What do we got?

01:17:04Wow.

01:17:05Look at this, huh?

01:17:06We got fresh beans.

01:17:07Wow.

01:17:08Look at this.

01:17:09We got fresh beet salad.

01:17:11Chicken parmesan.

01:17:13Vegetable lasagna.

01:17:16With your community-driven diner updated with a more progressive menu,

01:17:20locally sourced produce, like from your friend Bill's Organic Farm,

01:17:24Rocco's can boast a renewed commitment to farm-to-table cuisine.

01:17:29I love it.

01:17:31And I think the town will, too.

01:17:34It was all part of your dream.

01:17:37This has been Abby on the Road.

01:17:41We'll see you next time.

01:17:42And remember, you can find a hidden gem just about anywhere.

01:17:45All you have to do is look.

01:17:47And...

01:17:48Cut!

01:17:49And that's a wrap, everyone.

01:17:51We want to thank you so much for all your hard work,

01:17:54and we want to thank Tom and his beautiful family.

01:17:58Thanks.

01:18:01Marge!

01:18:02Oh!

01:18:03Bill?

01:18:04Put her there.

01:18:05Oh, Bill!

01:18:06Are you so happy?

01:18:07Yes!

01:18:08Very exciting.

01:18:09My Claire bear.

01:18:10And I just want to say this has been such a great experience for me.

01:18:17I've done a lot of restaurant makeovers in my time,

01:18:20and I have never met a nicer or more welcoming group.

01:18:24So thank you.

01:18:27Can I talk to you for a second?

01:18:30Yeah.

01:18:31Are you excited?

01:18:32Wow.

01:18:33You're gonna be on TV!

01:18:34This is great.

01:18:35Look, I don't know what happened between the two of us.

01:18:40I thought we were enjoying each other.

01:18:43We were.

01:18:45But something changed.

01:18:48I don't know what, but I'm really sorry it did.

01:18:52Yeah, me too.

01:18:55Look, I need you to know that whatever's going on here,

01:19:00I wasn't flirting with you for ratings.

01:19:05Everything I felt for you, Claire, Marge, the diner,

01:19:11the people of Lawrence, it was all 100% genuine.

01:19:19Okay.

01:19:22Here's something that I need to tell you.

01:19:24What?

01:19:25Well, the other night I accidentally overheard you on the phone and-

01:19:30Right, sorry.

01:19:31We've gotta go.

01:19:32Our plane is like the only one that leaves here in two weeks.

01:19:37Tom, what?

01:19:41No, she's right.

01:19:42You better go.

01:19:44You better go.

01:19:45You better go.

01:19:46You better go.

01:19:47You better go.

01:19:48No, thank you.

01:19:49What you're doing here is really great.

01:19:52They're lucky to have you.

01:19:53Keep it up.

01:19:59She's right.

01:20:00They're lucky to have you.

01:20:05See you when I see ya.

01:20:06Have you?

01:20:18Oh, um, look in the kitchen.

01:20:20I left something for you.

01:20:36To the stubborn chef.

01:20:49These smiles held the promise of a new beginning.

01:20:53You'll always be in my heart.

01:20:56With all my love to you and Claire.

01:21:00Abby.

01:21:06You still think she's just flirting for the camera?

01:21:26It's just a TV show, auntie.

01:21:28Look, honey, I've seen all her episodes.

01:21:31This was more than a TV show.

01:21:34That girl loves you.

01:21:50Tell us I better have a better nightlife.

01:21:53You know, if there's a two-step bar, you're obligated to be my partner.

01:21:57Earth to Abby.

01:22:05Kenna doesn't feel right to leave.

01:22:07Especially like this.

01:22:10Lawrence was the first place that felt like home in so long.

01:22:14I really grew to love it.

01:22:17And Tom.

01:22:20And Tom.

01:22:21And Claire and Marge and Bill.

01:22:28Abby, if we don't go to Tulsa, we lose this show.

01:22:34Why are you stopping?

01:22:36You're not having second thoughts, are you?

01:22:41Our welcoming committee came to say goodbye.

01:22:42This has got to be their interstate.

01:22:49Hey, where are you going?

01:22:52To shoo them away.

01:22:54The horn still doesn't work for you?

01:22:59Okay.

01:23:00I can't leave today.

01:23:01Tom, what are you doing here?

01:23:02Look, what I was trying to tell you was that I accidentally overheard you on the phone.

01:23:15Okay?

01:23:16And I don't care if you think I'm phony or if I'm a jerk.

01:23:18You can't leave today.

01:23:19Not like this.

01:23:21That's what this is about.

01:23:23I was talking about some jerk at the network they wanted to pair me up with.

01:23:26And that's not gonna happen.

01:23:28I was actually fighting to have you as a co-host.

01:23:32You would do a show with me.

01:23:35If I'm not mistaken, I think we just did.

01:23:38Okay, so you don't think I'm a jerk?

01:23:42I think you are the most genuine guy I have ever met.

01:23:49Look, I don't care if you live in the city and I live in the country.

01:23:51And I have no idea how we'd make this work, okay?

01:23:53But we'll just make it work.

01:23:57Sorry, you were rambling.

01:24:03But you kinda make me do that sometimes.

01:24:07Are you two gonna keep this up? Because I think the sheep are getting jealous.

01:24:13I actually hired them to stop you.

01:24:16I'm just kidding. Maybe.

01:24:18Hey, do you wanna come and help me with the dinner rush tonight?

01:24:21I would love to.

01:24:24Because I have a feeling we're gonna miss our flight anyway.

01:24:27Due to unforeseen traffic.

01:24:32Besides, I have a better idea I think I can sell to the network.

01:24:36Okay.

01:24:44And action.

01:24:46Hello, I'm Abby Brooks.

01:24:47And I'm Tom Billings.

01:24:48And welcome to Hidden Gems.

01:24:49The Hidden Gems.

01:24:50It's a show where we seek out small town restaurant gems.

01:24:52Like right here in our lovely home, Lawrence.

01:24:54And then we teach you how to recreate one of their most famous dishes right here at Rocco's Diner.

01:24:59Now this week we went to a small Indian restaurant just one hour north of Lawrence.

01:25:02And we're gonna try to put our own spin on their Murg Makani.

01:25:05That's how you say that.

01:25:07And we think you'll love it.

01:25:09And cut.

01:25:11Okay.

01:25:12Great work, people.

01:25:13But we gotta move on.

01:25:14Lots to do.

01:25:15Indian food.

01:25:16I could go for that.

01:25:17See, I told you your clientele had a sophisticated palate.

01:25:20It's just Bill.

01:25:22Hey, sweetie.

01:25:23How was that?

01:25:24You guys are great together.

01:25:25But I have a few notes for you, Dad.

01:25:26Oh, I've created a monster.

01:25:28Well, I learned from the best.

01:25:29What about me?

01:25:30You were perfect.

01:25:32Perfect.

01:25:33Really.

01:25:34Maybe you need to follow.

01:25:35Obviously, from now on.

01:25:37Well, I'll tell you.

01:25:38I would follow this woman anywhere.

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