A Good Romance Movie

8 hours ago

Transcript

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

00:00:07Don't be nervous. You're going to love it.

00:00:10We're about to reveal the complete remodel of Ava Couturier, a fine dining five-star restaurant in the heart of the city.

00:00:18And despite serving European cuisine, it's had trouble keeping its doors open.

00:00:22So hopefully this renovation will give it a second life.

00:00:25We're here with Raphael Sabatini, owner and chef.

00:00:28Raphael, are you ready to see your new restaurant?

00:00:32Uh, sure.

00:00:34Okay, take it away.

00:00:39Wow, nice job, Abby.

00:00:41Let's take a look inside. Come on.

00:00:44For the design, I decided to go with the sleeper, more modern look.

00:00:47I had the bricks sandblasted, the floors refinished, and I went with these darker chairs.

00:00:53Wow, it's beautiful.

00:00:55Raphael here is an amazing five-star chef.

00:00:58But 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.

00:01:05But this renovation, it really highlights and emphasizes the space and Raphael's best attributes.

00:01:12This is really good, Abby. I love it. Thank you.

00:01:16Oh, you're so welcome. I'm so happy you're happy. Good luck.

00:01:19Thanks.

00:01:20I had a blast renovating this little neighborhood gem into a slick, trendy Seattle bistro.

00:01:27As always, I'm Abby Brooks, and this has been Abby's Restaurant Takeover.

00:01:32And that's a cut.

00:01:35Great work, everybody.

00:01:36Ready? Okay, let's pack it up, because we've got to be out of here in 30.

00:01:40First round of drinks on me.

00:01:43First round of drinks on the boss? That got him moving.

00:01:46Meanwhile, I brought donuts this morning and nothing.

00:01:50Well, that could be because half of them were already eaten.

00:01:52Kids ate them.

00:01:54Oh, okay, fine.

00:01:55I got stuck in a long light, and the smell was so delicious.

00:01:58No one's perfect.

00:02:00Ooh.

00:02:01Is that Becca?

00:02:03Yes, and it looks like we will not be having drinks tonight.

00:02:06She wants us to go to the office and go for dailies.

00:02:08Seriously? Tonight.

00:02:10It's not that much work.

00:02:11Okay, one day, you'll be married with kids, and you'll realize how important a night out on the town is.

00:02:17It's our producer's prerogative.

00:02:18But I was really looking forward to potstickers tonight.

00:02:21You can come over after him. We'll order takeout.

00:02:23We have a restaurant show, and we're getting takeout.

00:02:27Ooh, and we can watch a movie.

00:02:29Okay, fine.

00:02:30But there better be potstickers, and fried dumplings, and fried stuff.

00:02:33Lots of fried stuff.

00:02:35Okay.

00:02:35We'll see you in the office.

00:02:37Okay, bye.

00:02:41Man, Becca can be hard to read sometimes.

00:02:44Mm, I know.

00:02:45That's why I don't even try.

00:02:46I'm waiting for her to be books on tape.

00:02:52Ooh.

00:02:53You went all in with that fried food.

00:02:55Mm-hmm.

00:02:56Fried food soothes me.

00:02:57I'll take one on the line.

00:02:59It's gonna be a tough fight.

00:03:01I'm fishing.

00:03:01It's gonna get on me.

00:03:02I was watching that.

00:03:04You were watching competitive bass fishing.

00:03:06Yeah.

00:03:06I can't believe people get paid to do that.

00:03:11Oh, I think Becca produces a show.

00:03:13Chef's Challenge.

00:03:14Oh, I miss being a chef.

00:03:18You're a chef.

00:03:20Kind of.

00:03:21You're always around, chefs.

00:03:23Oh, I miss the heat of the kitchen.

00:03:24Everybody buzzing around.

00:03:26That's what your sets are like.

00:03:27Everyone buzzing around.

00:03:29The heat from the lights.

00:03:31Delicious foods.

00:03:32Practically the same thing.

00:03:33Minus the satisfaction of cooking.

00:03:36You know what?

00:03:36Change of channel.

00:03:37I've had enough of kitchens, cooking, food in general, fried food specifically.

00:03:43Okay.

00:03:48No one wants to kiss in the pouring rain.

00:03:50That is so cliche.

00:03:51I got proposed to in the rain.

00:03:53No, yours was probably really sweet.

00:03:55Shh.

00:03:56Watch.

00:03:57It's my favorite bit.

00:03:59The moment I laid eyes on you, I knew that you were mine.

00:04:02Everything.

00:04:03I've never felt a love like the love we have.

00:04:05That is not real love.

00:04:11That's not real life.

00:04:12Real life is sharing a meaningful cholesterol moment with a friend.

00:04:15I don't want to hurt your feelings, but I've got another best friend at home.

00:04:20The one who married me.

00:04:23You think I'm a cynic, don't you?

00:04:24Look, Abby, you're a catch.

00:04:26But you gotta, you know, let yourself get caught.

00:04:30Release into the ocean of dating, my friend.

00:04:33Swim upstream and find the man of your dreams.

00:04:36Wait, are you talking about my love life or are you stuck on that competitive bass show?

00:04:40You know what I mean?

00:04:42I do.

00:04:44You're a great friend.

00:04:47Night.

00:04:48Night.

00:04:48Okay, so here's your next makeover.

00:04:58Wow, already.

00:05:00It's called Rocco's.

00:05:01It's a little hidden gem of a diner in Lawrence.

00:05:03Where's Lawrence?

00:05:03I've never heard of it.

00:05:04Is it near here?

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

00:05:08Why there?

00:05:09We've decided to go in a little different direction.

00:05:12More east?

00:05:14But Becca, are you not happy with the show?

00:05:16I know we've had some growing pains, but it's only our third season.

00:05:18That's true.

00:05:19It's just the network wants to move the show around a bit more.

00:05:22I don't know.

00:05:23City fine dining is kind of my thing.

00:05:26It's either this or take the risk of getting cancelled.

00:05:29So not really a choice then.

00:05:31Well, I guess I can do this.

00:05:36Wait, can I do this?

00:05:38Sure you can.

00:05:39You and Kenna will drive out tomorrow and then your crew will follow right after.

00:05:42All right.

00:05:44Let's do it.

00:05:44I guess I'm going to, um, where did you say this was again?

00:05:54Are we close to the hotel yet?

00:05:56No idea.

00:05:57I'm looking up the nightlight.

00:05:59Ooh, what does it say?

00:06:01Well, there's a bowling alley called Bowl House that's open till 9.30.

00:06:07Okay, that's an option.

00:06:09Nope, that's it.

00:06:11That's the nightlife.

00:06:18Hey, why are we stopping?

00:06:19Is something wrong with the car?

00:06:21Nope.

00:06:28Honk at them.

00:06:31Okay.

00:06:35They don't seem to be listening.

00:06:42Okay.

00:06:42Wish me luck.

00:06:52Okay.

00:06:53Come on, you adorable walking sweaters.

00:06:55We've got to make a path through here.

00:06:56Come on.

00:06:58Shoo.

00:07:03Not from around here, are you?

00:07:06Just passing through or trying.

00:07:09Yeah, you know you can honk your horn at them, right?

00:07:11I tried that.

00:07:12Maybe your horn has more authority.

00:07:33Hey, Becca.

00:07:34Hey, Abby.

00:07:35How's Lauren?

00:07:36Uh, well, we haven't gotten there yet.

00:07:38We got stuck in a bit of, um, local traffic.

00:07:42Okay, well, I'll call ahead and let them know you're going to be a little late.

00:07:44When you said this place was a hidden gem, did you mean it was literally hidden?

00:07:47Okay, so we may have overly compensated.

00:07:50Look, we think Rocko's is the perfect trial balloon, so just give it a chance.

00:07:54Trial balloon?

00:07:56Isn't that canary in a coal mine?

00:07:58Oh, by the way, the show's now Abby on the Road.

00:08:01You'll only be there for a week or two or maybe a month.

00:08:04Who knows?

00:08:05Exciting, right?

00:08:06Very exciting.

00:08:09Oh, come on, Abby, chin up.

00:08:11This is right up your alley.

00:08:13Have fun.

00:08:14Yes, thank you, Becca.

00:08:16Okay.

00:08:16Okay, bye.

00:08:28So what happened?

00:08:29Are we cancelled?

00:08:31No.

00:08:31I just completely lost track of my show.

00:08:34I don't even know what it is anymore.

00:08:35It's like they want me out of my element.

00:08:40Then we should have got some footage of you and those sheep.

00:08:44You looked completely out of your element.

00:08:47Okay, try the horn again.

00:08:53Oh, there.

00:08:54See, you just got to do it with authority.

00:08:57You get rid of the sheep next time.

00:09:04Wow.

00:09:05This is different than you usually do.

00:09:10Well, this is the address.

00:09:12Yep.

00:09:13Yeah, yeah, this is a diner.

00:09:18It's cute.

00:09:20Michelin five star, it is not.

00:09:22Yeah, but I bet they do a heck of a cheeseburger and fries.

00:09:25You and your fried food.

00:09:26Sorry.

00:09:27That was the matinee.

00:09:42Come back to the six for the double feature.

00:09:45What is going on out here?

00:09:49Oh.

00:09:50Oh, well, hello. Again.

00:09:55Hello.

00:09:57I'm glad to see that the sheep didn't take up too much of your time.

00:10:01How can I help you, ladies?

00:10:03Wait, you work here?

00:10:04Yeah, yeah, it's kind of my place.

00:10:07Rocco's is your place.

00:10:08Last I checked, yeah.

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

00:10:15This is Kenna. I'm Abby.

00:10:17That's nice to see you again.

00:10:20Oh, can I get you some food?

00:10:21Oh, maybe later. Thank you, but we better get started.

00:10:25Oh, get started on what?

00:10:26The makeover.

00:10:28I don't know what you're talking about.

00:10:29The restaurant makeover show.

00:10:31You don't recognize her from TV?

00:10:34Don't watch too much TV.

00:10:36I'm kind of busy at the diner a lot of the times.

00:10:38Plus, I mean, aren't all those shows like lame reality shows now anyway?

00:10:42Well, I'm sorry to tell you, but we're going to be making one of those lame reality TV shows.

00:10:46Oh, uh, what are you talking about?

00:10:51Tommy?

00:10:53She's here because I signed us up for her show.

00:10:56What?

00:10:58Abby's restaurant takeover.

00:11:01She does restaurant makeovers, and I think we need one.

00:11:06So you did this without consulting me.

00:11:07Can I talk to you in the kitchen for a second?

00:11:09No.

00:11:09Look, I know you own the place, but I am the eldest member of the Billings family, and I made a decision.

00:11:16Tommy, you are my favorite nephew.

00:11:18Your only nephew?

00:11:18Don't interrupt.

00:11:20Yes, ma'am.

00:11:20You've done a good job with this diner, sweetie.

00:11:22But everyone needs a little help sometimes.

00:11:25That sounds familiar.

00:11:27Besides, what are you going to do?

00:11:29You're going to fire me?

00:11:30I am the best waitstaff you've got.

00:11:32Okay.

00:11:39We're off to a great start.

00:11:41Yeah.

00:11:43Listen.

00:11:45I'm here to help.

00:11:46The good news is I am pretty good at my job.

00:11:49I bet you are.

00:11:50I just need a little time to think this over.

00:12:02Okay, so I just want you to come through.

00:12:08Great.

00:12:09Get a shot of you looking at the restaurant.

00:12:12Yeah.

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

00:12:15Absolutely.

00:12:15That's really good.

00:12:16Okay, if you're going to...

00:12:17So I just want you to...

00:12:18Maybe sit down.

00:12:19Sit down.

00:12:19Look comfortable.

00:12:20Great, because if we put a camera here, I could do the interview here.

00:12:24Yeah, yeah.

00:12:24And then maybe you could even talk to someone on that chair.

00:12:29We'll be okay.

00:12:31We need this.

00:12:32Look, I don't need her help.

00:12:35Tom Clancy Billings.

00:12:37Oh, really?

00:12:38Using my full name now.

00:12:39You are the fabric that keeps this diner together.

00:12:42Even the whole town, maybe.

00:12:45After Linda passed, you seem to be stuck doing the same thing.

00:12:50It's time to shake things up.

00:12:53Look, my parents ran the same diner for years.

00:12:55Okay?

00:12:56Work for them.

00:12:57Works for me, too.

00:12:58Your parents ran a diner out of necessity.

00:13:01They weren't natural-born chefs.

00:13:03You are.

00:13:06The whole town could see how much potential you have.

00:13:09I just don't understand why you can't.

00:13:12Look, there's nothing wrong with running a traditional diner.

00:13:15Okay?

00:13:15I mean, the regulars seem to like it.

00:13:17Sure.

00:13:17Maybe it's not flashy.

00:13:19Okay?

00:13:19But...

00:13:21I don't know.

00:13:22I need the stability for Claire.

00:13:25Oh, honey.

00:13:26I mean, you are an amazing father.

00:13:30And you can still be that same great father by chasing your own dreams.

00:13:35Make this place a destination.

00:13:39Plus, she's cute.

00:13:40Yeah, for a city girl.

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

00:13:53Look, I just don't have the time.

00:13:54Yeah, you don't have the time to dig.

00:13:55I know, I know.

00:13:56Okay, well...

00:13:57I know.

00:13:59Couldn't you just open yourself up a little bit?

00:14:02Be good to yourself.

00:14:03For my own sanity, okay?

00:14:05Oh, okay.

00:14:06Yeah, no, I'll do it for your sanity.

00:14:07Yeah, and you be a gracious host.

00:14:10Make them feel at home.

00:14:23Excuse me.

00:14:24I'm Abby Brooks, and I'm...

00:14:25Oh, hey, I know who you are.

00:14:27Yeah, I've watched your show on food and wine.

00:14:29Nice to meet you.

00:14:31What are you doing on our neck of the woods?

00:14:33Well, we're looking to do a show here about Roccos.

00:14:36Do you mind if I ask you a few questions?

00:14:37Yeah, sure.

00:14:38Have a seat.

00:14:39Right.

00:14:43This is my director, Kenna.

00:14:45I'm Bill.

00:14:45So, what do you think this place could improve on?

00:14:48Oh.

00:14:51It's okay, Bill.

00:14:52They're here on our side.

00:14:54Oh, okay.

00:14:55Well, I've known Tommy since he was a boy.

00:14:59We used to go fishing with him and his dad every weekend,

00:15:01and Tommy was always so proud of being from Lawrence

00:15:05and proud of his diner.

00:15:08That's all he ever talked about, all he ever wanted to.

00:15:10And he's kept his promise to his dad beautifully.

00:15:14I guess if I was to pick one thing to improve on?

00:15:18Well, Tommy's a real good chef.

00:15:20I think he could make this place more his own, you know?

00:15:26How's that?

00:15:28It was good.

00:15:28You know, Bill here made his family farm his own

00:15:32by being the first organic grower in the region

00:15:35long before it became fashionable.

00:15:38Well, that's great, Bill.

00:15:39Hey, Dad.

00:15:42I went by Bill's and picked up our order.

00:15:44Look at the size of these beets.

00:15:46Wow.

00:15:47Those are beautiful.

00:15:48Not as beautiful as my Claire Bear.

00:15:50I was thinking we could add a light summer salad to the menu.

00:15:54Spinach with fresh red onions.

00:15:56Top it off with a basil vinaigrette.

00:15:59That's a nice idea.

00:16:02Oh, my gosh.

00:16:03It's you.

00:16:04You're here.

00:16:05Yes, I am.

00:16:06I'm Claire.

00:16:07Me and Anne-Marge watch your show every Thursday.

00:16:09It's part of the girls' night.

00:16:11Oh, you're so sweet.

00:16:13Well, I am very excited to meet you and be here and get to work.

00:16:17Me too.

00:16:17Dad, this is so great.

00:16:20I have a few ideas.

00:16:22Oh.

00:16:22I'm literally the only person that didn't know about this.

00:16:25Well, we thought you'd freak out.

00:16:27Well, I'm not freaking out.

00:16:29I'm not.

00:16:30I'm just surprised.

00:16:32We are going to send out these call sheets tonight.

00:16:34Call sheets?

00:16:35We'll be here at 6 a.m. to start shooting the episode.

00:16:37Oh, okay.

00:16:38Yeah, if we do the show, I still haven't decided.

00:16:41Tom, I just rode in a rental car for two days with my director here who only played 90s boy bands.

00:16:48So, we're doing the show.

00:16:50Actually, it was early 2000 boy bands, which is not important.

00:16:56Well, last I checked, I still own a place.

00:16:58Oh, come on, Tom.

00:17:00Come on, Dad.

00:17:04Look, just let me think about it, okay?

00:17:07My camera crew will be here at 6 a.m., so we need to know by then.

00:17:10You know, Tom wanted to be an actor when he was a kid.

00:17:13He'll be a real natural.

00:17:14I also wanted to be a professional football player and an astronaut.

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

00:17:20And a chef.

00:17:20Well, I am sure that you will do whatever you put your mind to.

00:17:25Tom, I'm here to help.

00:17:28I'm not the enemy.

00:17:31See you tomorrow at 6 a.m.?

00:17:32Okay.

00:17:34Good night, all.

00:17:39All right, mister.

00:17:40Let's get these beets in the oven.

00:17:45Don't worry, Dad.

00:17:47You'll do the right thing.

00:17:48Tom, let's go.

00:17:52Yes, ma'am.

00:17:54Oh, wow.

00:17:55You got a deer plushie?

00:17:57I didn't get a plushie.

00:18:00Don't worry.

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

00:18:03Any word from the crew?

00:18:05Yeah, they just got here.

00:18:07And the equipment truck should arrive in the morning, so we are good to go.

00:18:13What's wrong?

00:18:15Oh, nothing.

00:18:16Okay, your nothing is always something.

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

00:18:24That guy, Tom, obviously doesn't want me here.

00:18:26And it's stressful for him and me.

00:18:28Hey, stop questioning yourself.

00:18:30You know good food and you know what people like.

00:18:32I know what restaurant city people like.

00:18:34Well, what's the difference?

00:18:35Everybody chews with their teeth.

00:18:37You know what?

00:18:38Go out.

00:18:39Explore.

00:18:39Discover what people want.

00:18:41And while you're at it, discover what your new show is about.

00:18:45I knew there was a reason I've kept you around.

00:18:47Yeah, and I'm taking this.

00:18:49Really?

00:18:49Mm-hmm.

00:18:50I'm not sure Abby will tell me what's going on.

00:18:58He's supposed to get here in 10 minutes, but I...

00:19:00Kenna?

00:19:02Hi.

00:19:02Oh, Tom, hi.

00:19:03Hi.

00:19:03You were a little light on crew today, so I am director, producer, and PA, it would appear.

00:19:08Can I get you a coffee, Tom?

00:19:09It's my diner.

00:19:10We got coffee.

00:19:11Can I get you a coffee?

00:19:12No, I'm good.

00:19:13Good morning.

00:19:14Morning, Abby.

00:19:15Good morning, Tom.

00:19:16So what are you thinking?

00:19:17No pressure, but we are all ready to go.

00:19:22I'll be honest.

00:19:23I'm not completely convinced that we need this makeover, but my beautiful daughter is.

00:19:26And she loves your show, so let's give this thing a try.

00:19:30Great.

00:19:30Let's try this thing.

00:19:32Can we get Tom to hair and make up?

00:19:34Yes.

00:19:35Hair and make up.

00:19:35We just need you to be a little more camera ready.

00:19:37It's all part of the process.

00:19:39Don't worry.

00:19:40It won't bite.

00:19:41You're going to do great.

00:19:43Yeah.

00:19:46What?

00:19:47Hair and make up?

00:19:48Okay, so we've got sound speeding, and we're going to go from the intro, Abby, and action.

00:19:54Hi, I'm Abby Brooks, and welcome to Abby on the Road, where we go to small towns to find

00:19:59local hidden gems and give them a much-needed facelift.

00:20:02I don't know if it needs a facelift.

00:20:05Fresh coat of paint, maybe.

00:20:06A few more items on the menu, but no, it's a diner.

00:20:09Reality housewife.

00:20:13And this is Tom Billings, the owner and head chef here at Rocco's Diner in Lawrence, Minnesota,

00:20:18and apparently an aspiring stand-up comedian.

00:20:21Cut!

00:20:23Okay.

00:20:25Great.

00:20:25First run, you two.

00:20:27Um, let's just loosen it up on this next take.

00:20:30Maybe pretend that you like each other a little bit more.

00:20:32Or a lot more.

00:20:33Let me just do my intro, and I'll cue you in to talk.

00:20:37Well, yeah, you'll cue me, yeah.

00:20:40I just need to do my introduction.

00:20:42Then you can tell your little jokes.

00:20:44Well, you know, the crew laughed.

00:20:48Can I talk to you for a second?

00:20:50A word?

00:20:50Can you tell him to just let me do my thing?

00:20:57I think he's trying to sabotage the whole shoot.

00:20:59I think you've been watching too many political thriller movies, okay?

00:21:03He's great on camera.

00:21:04You know, the camera loves same chemistry, so just flirt.

00:21:08This is not a show about finding love.

00:21:10This is a show about finding a diamond in the rough.

00:21:13And now that I said it out loud, I hear how that sounds.

00:21:16This is a restaurant makeover show.

00:21:18But it's a new show, and you've got to get used to it.

00:21:20Look, your chemistry is off the charts.

00:21:23We just need the audience to believe that you actually like each other.

00:21:27Think about the show.

00:21:29Our show.

00:21:31Okay.

00:21:32Great.

00:21:34Okay, we're going to try that again.

00:21:36And everybody loves the camera.

00:21:40And action.

00:21:42Hi, I'm Abby Brooks, and welcome to Abby on the Road,

00:21:46a show where we go to small towns to find local hidden gems

00:21:49and give them a much-needed facelift.

00:21:51I'm here with Tom Billings, the owner and head chef of Rocco's Diner.

00:21:55Head chef?

00:21:56It's fancy.

00:21:58I should update my dating profile.

00:22:00Hmm.

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

00:22:06Tom, tell us about your diner.

00:22:08Well, uh, it's been a staple in the community for generations,

00:22:13and, uh, I'll prove it to you

00:22:14that Rocco's is a diner like no other.

00:22:18Oh, yes, I'd love that.

00:22:21That's the premise of the show, so you'd be doing me a favor.

00:22:24Excellent.

00:22:25Cut!

00:22:25I'm going to go to my trailer.

00:22:27You don't have one.

00:22:29Well, fine, I'll go to my diner, then.

00:22:33Fine.

00:22:33This isn't working.

00:22:36I'm going to call Becca.

00:22:37It's new.

00:22:38You just have to get used to it.

00:22:40He's impossible to work with.

00:22:42You don't have to like him.

00:22:44You just have to pretend that you like him.

00:22:47I'm glad you're getting your rom-com fix,

00:22:50but this show has to be better than the last one.

00:22:52Think about ratings.

00:22:54Abby, you've got to be more patient with him.

00:22:55If you keep fighting with him, he'll keep fighting back.

00:23:00You know what?

00:23:01You're right.

00:23:01I've dealt with five-star chefs.

00:23:04I can deal with this.

00:23:11Besides, have you tried his catering?

00:23:14Because it is so delicious.

00:23:16Not helping.

00:23:22Okay, so we're just going to pick up from where we left off.

00:23:25We're rolling and action.

00:23:28Tom, what are we cooking here today?

00:23:30Uh, it's my mother's famous Mississippi meatloaf.

00:23:34Smells amazing.

00:23:35So what's in it?

00:23:36Well, ground up meat, eggs, and some spices.

00:23:42Great.

00:23:42Sounds good.

00:23:46Usually I would ask what's in the dish,

00:23:48but this is a family recipe.

00:23:50It's been in Tom's family for generations.

00:23:52And that's really what you feel when you come into Rocco's.

00:23:55It's family, tradition.

00:23:57And I hope to bring that out during the renovation.

00:23:59Yeah, you really need to come to this place to experience it.

00:24:03Sometimes we focus on the Michelin stars and how to push food to the limit

00:24:06to the point where we don't even recognize what we're eating.

00:24:09It's places like this that make us realize why food is so important.

00:24:13Family and community.

00:24:15Yeah, we don't really need any Michelin stars.

00:24:17Just some good home cooking.

00:24:19Cut.

00:24:21Um, how about we take a tent?

00:24:24Excuse me.

00:24:25Could you please get me a glass of wine?

00:24:27Water.

00:24:28Hey.

00:24:31I'm sorry, that was rude.

00:24:33Look, all this is just kind of new for me, right?

00:24:35I mean, one day everything's normal,

00:24:37and then all of a sudden there's a camera crew here.

00:24:39They got makeup on my face.

00:24:41Okay.

00:24:42Look, it's just this diner is my heart and soul,

00:24:45and I just don't feel comfortable exploiting it on some show.

00:24:51Some show.

00:24:53Okay, like your diner, this show means everything to me.

00:24:56And I'm not trying to exploit you.

00:24:58I'm legitimately trying to help you.

00:25:01Okay.

00:25:02Okay, I can see that.

00:25:05Guess I'm just not good at asking for help.

00:25:07Really, I'm just trying to carry on my family's legacy,

00:25:11and I'll be a good dad.

00:25:14That's really sweet.

00:25:17So, yeah.

00:25:18I think some of my stuff kind of...

00:25:20She gets put on the back burner.

00:25:21Just a little bit.

00:25:22I can tell you're a great dad,

00:25:23just by the way your daughter's eyes glow when she looks at you.

00:25:26And I'm not trying to change any of that.

00:25:28That's good to know.

00:25:31Your diner's great.

00:25:33All I want to help you do is find your own way

00:25:35of expressing yourself through your food.

00:25:38It's obvious to me everyone wants that for you,

00:25:40including your friend Bill.

00:25:42Bill.

00:25:42Bill's our best customer.

00:25:44By the way,

00:25:46I'm pretty sure the only reason he comes in here

00:25:47is to flirt with my aunt.

00:25:49Yeah, I saw that too.

00:25:50You did?

00:25:51Yeah.

00:25:51Okay, good.

00:25:56So, what do you say?

00:25:57Should we take another run at this?

00:26:00Okay.

00:26:01I'm in.

00:26:02But it's still my diner.

00:26:04It's still my show.

00:26:06Touche.

00:26:06Okay.

00:26:07So, we're here with Tom's adorable daughter, Claire,

00:26:13who's going to be helping us out today.

00:26:15Right, Claire?

00:26:16I think my dad does pretty good without me.

00:26:20So, what are we making?

00:26:21We are making my grandma's world-famous Mississippi meatloaf.

00:26:25It's the dish that put Lawrence on the map.

00:26:27Well, I don't know about that,

00:26:28but it's pretty darn good.

00:26:30Great.

00:26:30So, was your mother originally from Mississippi?

00:26:33No, not at all.

00:26:34She never even left Lawrence.

00:26:36So, why Mississippi?

00:26:37I'm not sure.

00:26:39She must have had a taste for the southern food, I guess.

00:26:41She actually invented this.

00:26:42She just taught it to me when I was Claire's age,

00:26:44and now I'm teaching it to her.

00:26:47I love that.

00:26:48So, what's in it?

00:26:49Oh, uh, that's a secret.

00:26:54I'm just kidding.

00:26:56I'm kidding.

00:26:57Okay, so, I like to start with some ground corn fed wagyu beef.

00:27:01All right, now you want to add a little ketchup, okay?

00:27:03Let's get that in there.

00:27:04I'm going to add a pinch of oregano, a pinch of paprika.

00:27:08Okay, now, I'm telling you, all right?

00:27:11I'm throwing a little chili powder

00:27:12just to really bring the heat, okay?

00:27:14Ooh.

00:27:15Now, the real secret lays in the golden brown crust.

00:27:18For that, I like to use this rosemary blended maple syrup.

00:27:22Wow, do you make that here?

00:27:24No, I get that from my dear friend, Miss May,

00:27:26over at the marketplace.

00:27:27Yeah, she just creates these magical infusions

00:27:29with Minnesota's very own organic maple syrup.

00:27:32I help them pick out the best syrups.

00:27:34I bet you do.

00:27:36So, what else is in there?

00:27:38Uh, everything's from Lawrence.

00:27:40I mean, I get my flour from my neighbor

00:27:42who grounds it himself.

00:27:43I get all the organic vegetables from Bill.

00:27:46Here, try that.

00:27:47Oh.

00:27:52Oh, that is an explosion of flavor.

00:27:54Right?

00:27:55Mm.

00:27:55Yeah, Bill is the best farmer and best customer.

00:27:59Okay, so, after that, what I like to do

00:28:00is I fry up the garlic, all the vegetables, right?

00:28:04I throw in a little breadcrumbs.

00:28:06Some moisture-sure sauce.

00:28:07Mm-hmm.

00:28:08And then, once it cools down, okay,

00:28:10you just want to layer that into the meat.

00:28:13Then, form it in your pan.

00:28:16Throw it in the oven at 400 degrees for 55 minutes.

00:28:19That sounds so good.

00:28:20It's the best.

00:28:21So, when do I get a taste?

00:28:23Oh, I actually made one for it.

00:28:24Oh, that looks amazing.

00:28:28Oh.

00:28:30I am so excited to try a bite.

00:28:39Oh.

00:28:41Oh, that is out of this world.

00:28:43Mm.

00:28:44Well, there's more where that came from.

00:28:49And cut.

00:28:50Oh, that's a great first day, everyone.

00:28:53Okay, call sheets will go out tonight.

00:28:54Expect to be here at 6 a.m. on Monday.

00:28:57And have a good weekend.

00:28:58You did so good.

00:29:01To be honest, I was a little nervous.

00:29:03Oh, yeah, I could tell.

00:29:04Then you became your own yourself.

00:29:05Oh, good.

00:29:07Thanks for your honesty.

00:29:09Abby, this is so great.

00:29:10I can't believe you're here and we're on your show.

00:29:12When is it going to be on TV?

00:29:14Don't know, but I will give you plenty of notice

00:29:16so that you can get all your friends to watch.

00:29:18That would be awesome.

00:29:19Just keep working on my dad.

00:29:21I know he'll get a lot better.

00:29:22Hey.

00:29:23Hey, I thought I did pretty good.

00:29:24Yeah, you are great.

00:29:26Really, you're a natural.

00:29:27See?

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

00:29:31Oh, I don't know.

00:29:32Probably just working and watching some movies with Kenna.

00:29:34Why don't you come over to Aunt March's house?

00:29:36We have a Sunday barbecue that Dad does.

00:29:38Oh, I'm not sure.

00:29:39Please.

00:29:40Yeah, please.

00:29:40Why don't you?

00:29:41You know, I think you'd really enjoy yourself.

00:29:43You know what?

00:29:43Chalk it up to work.

00:29:44Plus, you get to taste a little more of my food.

00:29:48Okay, yeah.

00:29:48Sounds good.

00:29:49Great.

00:29:50It's a date.

00:29:50Oh, not a date.

00:29:51No, it's not a date.

00:29:58Oh, what's going on over here?

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

00:30:04I want something elegant but cash.

00:30:06Is this a date?

00:30:08It's not a date.

00:30:09It's a work event.

00:30:10But I still want to look nice.

00:30:12Hmm.

00:30:12I see.

00:30:14Don't do that thing you do.

00:30:16What?

00:30:17Pry.

00:30:18It's a small town.

00:30:20There's not that much drama.

00:30:21I've got to find it where I can get it.

00:30:23What about this?

00:30:25Mm, too much.

00:30:27Oh, well, help me then.

00:30:28How about this?

00:30:32It's, uh, cute.

00:30:35Casual.

00:30:36Yeah, that can work.

00:30:38At doing what?

00:30:41What are you getting at?

00:30:42Nothing.

00:30:43Just saying.

00:30:45Kenna, have fun.

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

00:30:57Just want to make a little speech before we all dig in.

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

00:31:02I would like to thank Bill for so graciously providing this beautiful bounty.

00:31:06I would like to thank Abby and her team for coming all the way down to Lawrence to help

00:31:11Rocco's become the best-kept secret in the country.

00:31:13And I would like to thank my nephew, Tom, for his brilliant barbecuing skills.

00:31:19Here, here.

00:31:21All right, well, everyone eat up.

00:31:24Enjoy.

00:31:25Oh, this looks so messy.

00:31:28Hold on.

00:31:28You know you don't eat ribs with a fork in a knife, right?

00:31:32Okay.

00:31:33Oh, it's messy.

00:31:35Yeah, okay, I know it's messy, okay, but how does it taste?

00:31:41This might be the best barbecue I've ever had.

00:31:44I mean that.

00:31:44I've had Texas, Kansas City, South Carolina, but right here in Minnesota?

00:31:49Can you imagine?

00:31:51And this salad is delicious.

00:31:53So fresh.

00:31:54Oh, yeah, that's Bill.

00:31:55You can really taste the difference, right?

00:31:56Hey, Bill.

00:31:57She loves your salad.

00:31:59Well, hot dog, that makes me happy.

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

00:32:02I told you you were the best.

00:32:04Well, man, you give me some competition for that title.

00:32:07That Bill is quite the entertainer.

00:32:18Oh, yeah.

00:32:18He sings anytime he can get an audience.

00:32:21Excuse me.

00:32:37This place sure is beautiful.

00:32:39Yeah.

00:32:40Loves the sweat.

00:32:42The food was spectacular.

00:32:45So you don't hate me anymore?

00:32:49I don't hate you.

00:32:51Never did.

00:32:52I was just not used to people telling me what to do.

00:32:54Yeah.

00:32:54Plus, it was a lot all at once coming at me.

00:32:57I mean, I got the film crew hair, makeup.

00:32:59Like, then they got you telling me to flirt with you.

00:33:01I said to flirt for the camera.

00:33:03I still don't know what that means.

00:33:04Me neither.

00:33:05But you're good at it.

00:33:11So how long has Marjo in this place?

00:33:14Oh, uh, forever.

00:33:18I, uh, literally grew up here, so.

00:33:20It's a great place to grow up.

00:33:22And you don't seem like the kind of guy who loves this city so much.

00:33:27The city's fine.

00:33:29I just love the town of Lawrence more.

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

00:33:35And, you know, for what?

00:33:41You know, my dad always used to say that

00:33:42you should enjoy the place you love with the people you love.

00:33:47You really do love it here.

00:33:50I really do.

00:33:53Hey, did you know that my dad proposed to my mom in a boat

00:33:55right here in this stream?

00:33:57What a lovely memory.

00:33:59Yeah, he forgot the ring.

00:34:01No.

00:34:02Yes.

00:34:02My dad was always forgetting things.

00:34:06I mean, my mom always had to stay on him about it.

00:34:08So he finds this fishing line in the boat,

00:34:10and he fastens it around her finger.

00:34:12And he tells her that he finally caught the woman that he loves.

00:34:15It's a little corny.

00:34:17No, it's not corny.

00:34:18It's really sweet.

00:34:19So how about you?

00:34:24You got anyone you're going home to when this is all done?

00:34:27Nope.

00:34:29Well, Kenna's kids.

00:34:30I'm their honorary aunt, and they love me.

00:34:32Well, I don't know if they love me or the gumballs more.

00:34:36Oh, bribery.

00:34:37I love it.

00:34:38That's a thing.

00:34:38So what about Claire's mom?

00:34:45After she passed, I just, I didn't feel like dating after we lost her.

00:34:50So I just kind of honed in on Claire in the restaurant.

00:34:54I didn't know she passed away.

00:34:55I'm so sorry.

00:34:57Yeah, thank you.

00:34:59Trust me.

00:35:00She lives on through Claire.

00:35:01That's the downside to living in a small town, is that everybody knows everybody.

00:35:08So when it comes to dating, that's hard.

00:35:12For me, it is.

00:35:14Well, I have the opposite problem.

00:35:16In a big city, there's so many people.

00:35:17Dating is stressful.

00:35:18And unlike you, work takes up all my time.

00:35:22That I get.

00:35:23But I mean, you love the show, right?

00:35:25And you know, you're pretty good at it.

00:35:28Well, thank you.

00:35:29I'll take that as a compliment.

00:35:32Yeah, I love the show.

00:35:33It's just not what I'd envisioned for myself.

00:35:36I started off as a chef.

00:35:37Oh, and I love being a chef.

00:35:40But then I met my ex, and he had all these ties to the TV and culinary world,

00:35:44and he kept pushing for me to be a TV show host.

00:35:47And before I knew it, I had my own show.

00:35:49It was very exciting, but it wasn't really my dream.

00:35:53Then what's your dream?

00:35:54Right now?

00:35:55Yeah, right now.

00:35:56What's your dream?

00:35:59To cook more.

00:35:59You know, cook more.

00:36:02I wish it was that simple.

00:36:04If so, I'd be running my own little restaurant outside the city.

00:36:07If you ever decide to ditch showbiz, you know, I might know a guy who owns a diner that

00:36:11might be interested in hiring a lovely lady such as yourself.

00:36:16You know, if you're here next week, maybe there's a big annual fundraiser that I do.

00:36:27Maybe you want to come?

00:36:29Oh, what's that?

00:36:31It's just a big dinner that I put on.

00:36:33It's to help raise money for the volunteer firefighters.

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

00:36:37Well, we know you're great at barbecue, and I would love seconds.

00:36:42A little different than this.

00:36:43I usually do these big gorgeous steaks.

00:36:45Well then, yes.

00:36:46And we can tape it.

00:36:47It would be a great finale for the show.

00:36:50Okay.

00:36:50Yeah, I guess we should probably get back to the party, huh?

00:36:59Yeah, sure.

00:37:01Okay.

00:37:01Need some help?

00:37:10Oh, thanks, dear.

00:37:13It's been really fun.

00:37:15Thank you for having me over.

00:37:16It's my pleasure.

00:37:17You're a sweet girl, and my niece, Claire, cannot stop talking about you.

00:37:21Oh, she's a doll.

00:37:23She's really bonded with you.

00:37:25Tom doesn't usually let people get close enough to do that.

00:37:28I think you're winning them over.

00:37:29Oh.

00:37:31Really?

00:37:32Well, he's a great guy.

00:37:34And she is so special.

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

00:37:37I can feel it.

00:37:38You're right about that.

00:37:42I'm just glad you're here.

00:37:44And I know Tom is, too.

00:37:46Good.

00:37:48You just keep pushing him.

00:37:49He'll keep pushing back.

00:37:51But that's when you know you're making something great.

00:37:55I like that perspective.

00:37:57And don't worry.

00:37:58I'm going to keep pushing so the diner reaches its full potential.

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

00:38:02I'm talking about pushing Tom to be a better version of himself.

00:38:08Thank you for making me feel so welcome.

00:38:11Absolutely, sweetheart.

00:38:13Anyone who comes to Aunt Marge's house is family.

00:38:16Hey, Becca.

00:38:32Hey, Abby.

00:38:33Are you busy?

00:38:34Yep.

00:38:35I just want to call and tell you that I've been watching the dailies, and I have to say,

00:38:38you and Tom have some real chemistry.

00:38:40Oh, that's good.

00:38:41It was a rough start, but I think we're making progress.

00:38:45So I was wondering if you could lean into that a little bit.

00:38:48Lean into what?

00:38:49The chemistry.

00:38:51The flirting?

00:38:52It's camera gold.

00:38:53You should have been an actress.

00:38:55Becca, I'm doing a food show, not the bachelorette.

00:38:57Besides, it's more than that.

00:38:59He's a really good chef.

00:39:00All right, listen.

00:39:02The network is considering doing two restaurants per episode.

00:39:05So what does that mean?

00:39:06It means less time at each restaurant.

00:39:09Shorter shoots.

00:39:10And it frees you up to do more locations.

00:39:12But the good news is you'll be leaving Lawrence a week earlier and heading down to Tulsa.

00:39:18Oh, so I'm leaving soon.

00:39:21You sound upset.

00:39:22I thought you'd be happy to be spending less time in Lawrence.

00:39:25I need more time.

00:39:27I can't wrap a week early.

00:39:29Look, I love that you're a perfectionist.

00:39:31But just think of this as the pilot.

00:39:34We may not even air it.

00:39:35We'll just use it as proof of concept.

00:39:37Becca, I really wish I was involved in these decisions.

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

00:39:41And now I care about these people, too.

00:39:43I understand.

00:39:44But at the end of the day, this is the network show.

00:39:46And they want what they want.

00:39:47As my friend, let me stay through their fundraiser.

00:39:49It'll make a great finale.

00:39:51Trust me, we can sell them the show based on this one episode alone.

00:39:54I will make it pop.

00:39:56Okay.

00:39:57I'll see if I can hold the network off.

00:39:58But Abby, this better be worth it.

00:40:01It will be.

00:40:03Bye.

00:40:08Good morning.

00:40:10Where's the camera crew?

00:40:11Oh, we don't shoot every day.

00:40:13Plus, today's a big renovation day.

00:40:15Oh, yeah.

00:40:15We can hear that.

00:40:16We're giving you a fresh, modern look with exposed brick.

00:40:20Oh, I love it, I think.

00:40:21I have something I want to show you guys.

00:40:24Ooh, what?

00:40:25I can't tell you, Claire Bear.

00:40:27It's a surprise.

00:40:28Follow me.

00:40:30Okay.

00:40:31Close your eyes, both of you.

00:40:34Okay.

00:40:35You're not going to dump water on your head, are you?

00:40:37No, keep your eyes closed.

00:40:39They're closed.

00:40:39Yeah, I promise.

00:40:41Okay, open up.

00:40:42Wow.

00:40:48Okay, where did you get that?

00:40:51Your Aunt Marge.

00:40:52And I had it blown up.

00:40:54I thought it would set the tone for the new look, really make the place pop.

00:40:57That's from the first time we reopened the diner.

00:40:59Look at us.

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

00:41:02He loved the idea of you two doing this together.

00:41:04I remember, Papa.

00:41:08It was also the first time you saw his name in lights.

00:41:11That was Tommy's idea.

00:41:13Yeah, well, it was originally named the Penny Diner.

00:41:15No idea why.

00:41:16That's just the name it was when my dad bought the place.

00:41:19So, now when I took over, I wanted to honor him.

00:41:22Believe it or not, his real name was Theodore Billings.

00:41:25So you think he would have went by Ted?

00:41:26No.

00:41:28My granddaddy worked in the local quarries and he nicknamed his son Rocco.

00:41:32That's what everybody knew him as.

00:41:36Big Rocco.

00:41:38That's my dad.

00:41:40And we put up that sign and here we stand.

00:41:45Your dad must have thought the world of you.

00:41:49Both your parents.

00:41:50They'd be so impressed with your dedication to their legacy.

00:41:54Thanks, Abby.

00:41:56They were absolutely great.

00:41:59Both of them.

00:41:59After the renovation is done, you will get to continue that dream.

00:42:04And I imagine Claire here is going to make you one great sous chef.

00:42:07I was thinking I'd be a great head chef.

00:42:11Oh, really? You're going to push the old man out already, huh?

00:42:13You told me I have to reach for the stars, right?

00:42:16I did.

00:42:17I did.

00:42:18We made big points with that photo.

00:42:28I knew they'd love it.

00:42:29Congratulations.

00:42:31You're wearing sneakers.

00:42:33And your hair is up.

00:42:35It's a renovation day and these are comfortable.

00:42:38And I didn't have time to do my hair.

00:42:40You always have time to do your hair.

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

00:42:47Hey, don't worry.

00:42:49The network will realize the show's a hit.

00:42:51I know.

00:42:52I just want to stay and finish what we started before we move on.

00:42:57I know you do.

00:42:58But just relax.

00:42:58Everything's going to be fine.

00:43:00You're right.

00:43:01I just need to loosen up.

00:43:03So, you got the new schedule?

00:43:05Um, we leave next Tuesday for Oklahoma.

00:43:10I like the sound of Oklahoma.

00:43:11It sounds like a worthy joint.

00:43:12We won't be done yet.

00:43:14Well, it's quite evident that you won't be done yet.

00:43:18Stop it.

00:43:18No, you stop it.

00:43:20I've seen you with Tom.

00:43:22Oh, come on.

00:43:23Abby Brooks is so afraid of love she can't even talk about it.

00:43:27I'm not in love.

00:43:28Do I think he's cute?

00:43:30Yes.

00:43:30Do I think a lot of guys are cute?

00:43:32Yes.

00:43:33I haven't actually heard you talk about men in general, let alone them being cute.

00:43:38Admit it.

00:43:39Admit what?

00:43:41Go ahead.

00:43:44Okay, if I lived here, maybe I would go on a date with him.

00:43:48But I don't.

00:43:49And we're leaving in a week, so there's no point.

00:43:52I hear you, but aren't you just a tiny bit curious?

00:43:58Yeah, maybe, but he's not part of the plan right now.

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

00:44:02I need to turn the show around.

00:44:03That is the plan.

00:44:04The show is the plan.

00:44:05Okay.

00:44:06Whatever makes you happy.

00:44:08But just so you know, I think Abby Billings has a really nice ring to it.

00:44:13All right.

00:44:13You eat these peanuts.

00:44:16Oh.

00:44:16Hello, Abby Billings.

00:44:19I mean, Brooks.

00:44:19Abby, Brooks.

00:44:20Hello, Abby Billings.

00:44:22I mean, Brooks.

00:44:22This is Tom Billings.

00:44:25Are you still there?

00:44:28Yeah.

00:44:29Hi.

00:44:29I don't have good reception, so maybe you can't hear me?

00:44:33No, I hear you just fine.

00:44:35Great.

00:44:36I'm so glad you can hear me.

00:44:39What's up?

00:44:41Well, listen, I was just thinking about, you know, what you said about expanding the legacy.

00:44:46And I was just wondering if maybe you'd want to come over to my place and preview one of the dishes that I was considering adding to the menu eventually.

00:44:53Listen to you, Tom Billings.

00:44:55Change is a coming.

00:44:56So, uh, so what do you say?

00:45:00Yes.

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

00:45:01Sure.

00:45:02That sounds good.

00:45:03Okay.

00:45:04I'll see you soon.

00:45:06Okay.

00:45:07I'll text you the address.

00:45:08Great.

00:45:10Bye.

00:45:11Bye.

00:45:13I don't want to hear it.

00:45:15What?

00:45:15You know so much.

00:45:16I need a preview menu for his new item.

00:45:19He's actually listening to me for once.

00:45:22It's good for the show.

00:45:24The show is important.

00:45:26You are driving me crazy.

00:45:28I gotta go.

00:45:30I'll see you later.

00:45:31Okay.

00:45:31Cut it out.

00:45:33I love you.

00:45:33Bye.

00:45:47Hi.

00:45:50Hi.

00:45:51You know I have a bigger mirror in the house, right?

00:45:54Having a makeup moment?

00:45:55You look beautiful.

00:45:57You want to see what I've been cooking?

00:45:58Yes, I do.

00:45:59Come on.

00:46:00Come on.

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

00:46:17I hope you left your makeover hat at the end because, uh, no notes on the decor, please?

00:46:22No, I really like it.

00:46:24It's so homey.

00:46:28Although I would get a different couch.

00:46:30I just said no notes.

00:46:31I just said no notes.

00:46:32I'm sorry.

00:46:35Where's Claire?

00:46:36Oh, it's, uh, Thursday, so girls' night over at Aunt Marge's.

00:46:40She'll be back later.

00:46:43So, what are we having for dinner?

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

00:46:47First, I'm going to need a little bit of your help just to finish it.

00:46:49Oh, that's why you invited me over.

00:46:52You need a sous chef.

00:46:54Well, I mean, everyone needs a sous chef, right?

00:47:04Oh, that smells amazing.

00:47:06I'll wait until I bake it with the cheese and the sauce.

00:47:08Potatoes are already in the oven.

00:47:09I can't wait.

00:47:12Should I just throw these right into the sauce?

00:47:14That's a nice idea.

00:47:17Oh, I am so sorry.

00:47:19Are you okay?

00:47:19Did I burn you?

00:47:20No, not at all.

00:47:21Oh, I feel terribly.

00:47:22No, well, don't.

00:47:23Listen.

00:47:23Keep an eye on the sauce.

00:47:25I'm going to go change my shirt real quick because I cannot be entertaining you looking like this.

00:47:29Okay?

00:47:30Be right back.

00:47:31Okay.

00:47:32All right?

00:47:34Oh.

00:47:39Ah, there you are.

00:47:56What are you doing in here?

00:47:57Sorry, I saw these when I came in.

00:47:59Did you draw these?

00:48:01Yeah, just, you know, some doodling.

00:48:04No, it's not doodling.

00:48:06These are full-blown restaurant designs.

00:48:08I love them.

00:48:08You do?

00:48:09Yeah, and this menu, it's simple but elegant.

00:48:12I know.

00:48:13I dream.

00:48:14Sometimes I, uh, guess it's a hobby.

00:48:18Well, if it's just a hobby, it's because you're making it that way.

00:48:22I'm guilty as charged.

00:48:26You are full of secrets, Tom Billings.

00:48:29No, I'm not trying to keep any secrets.

00:48:31But I will let you in on one secret.

00:48:33What's that?

00:48:34Yeah, I don't like burning my sauces for chicken parm, so dinner is served, my lady.

00:48:37Oh, thank you, kind sir.

00:48:39After you.

00:48:40Oh, that didn't sound good.

00:48:53Wow.

00:48:55Okay, here we are.

00:48:56My personal recipe for chicken parmesan with roasted rosemary potatoes and steamed spinach.

00:49:03Oh, it smells so good.

00:49:05I'm so excited to try it.

00:49:06I'll wait until you try that portobello tomato sauce that you helped me make.

00:49:09Oh, Tom.

00:49:13Mmm, that is divine.

00:49:15Yeah?

00:49:18It means a lot coming from someone with your culinary pedigree.

00:49:23You knock it off.

00:49:25Really, it's delicious.

00:49:26So when are you going to add it to the menu?

00:49:28Oh, uh, soon.

00:49:30If.

00:49:32Look, I just don't think it's diner food.

00:49:34Well, who decides what diner food is, anyway?

00:49:38I guess I do.

00:49:42No, I just don't think that my patrons are ready for it.

00:49:47Not ready for chicken?

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

00:49:54So what are you saying, that only steak restaurants can serve steak?

00:49:57No, what I'm saying is that Rock Coast people just probably wouldn't order it.

00:50:01Hey, Mr. Stubborn, you'll never know until you try.

00:50:05Test market it.

00:50:06Put it on the menu if no one orders it.

00:50:08You have your answer.

00:50:09Maybe.

00:50:10Or maybe we'll just, uh, save it for Tom's Place.

00:50:15If that ever happens.

00:50:16See, uh, there you go again.

00:50:18Tom's Place is a great idea and you can make it happen.

00:50:21You can do it.

00:50:23And in the meantime, you could be serving this dish right now.

00:50:26I think people will love it.

00:50:27You, you flirting?

00:50:33Even though the cameras are off?

00:50:35I wasn't flirting.

00:50:38Okay.

00:50:41Okay, maybe I was.

00:50:43Just a little bit.

00:50:47And if you do open Tom's Place, well, then I'd have to come back to shoot another episode.

00:50:53We're home.

00:51:00I didn't quite expect him to start.

00:51:03Hey, Daddy-o.

00:51:04Hey.

00:51:05Jeez, Louise, that wind's really kicked up.

00:51:07I think we're in for one.

00:51:10Hi.

00:51:11Sorry.

00:51:12I know we're early, but I thought I should get her home before the heavens opened up.

00:51:16We had a jump on building that ark.

00:51:19Well, we were just finishing up.

00:51:21What?

00:51:22Is this a date or something?

00:51:24No, it's not a date.

00:51:25Oh, okay.

00:51:27It's just that other than Claire, I've never seen a girl here.

00:51:30Okay, okay.

00:51:31What?

00:51:32It's just shocking.

00:51:33That's all.

00:51:35Abby, can you help me with my dessert?

00:51:37Of course.

00:51:38Great, okay.

00:51:40Well, it's my take on the classic upside-down cake.

00:51:43Oh, fancy.

00:51:45All right, let's get the oven started.

00:51:46You want to step out in the balcony for a moment?

00:51:52Yeah, it's such a beautiful night for something like that.

00:51:54So, what are we doing?

00:52:12Nothing.

00:52:14We're quiet.

00:52:15So, sometimes people are quiet.

00:52:20Yeah, people are quiet.

00:52:21They're not.

00:52:21What are we doing out here?

00:52:23Was it a date?

00:52:25No.

00:52:26Yeah.

00:52:26Look, I knew you were bringing Claire home tonight.

00:52:28Why would I want her to sit in on a date?

00:52:30Look like one.

00:52:32I just wanted her to try some of my new chicken parm and give me some feedback.

00:52:36That's all.

00:52:36Ah, I see.

00:52:38So, you had to, you know, light some candles, play some music for them.

00:52:44Look, just say what you want to say.

00:52:48I like her.

00:52:50That's all.

00:52:53Me too.

00:52:58But.

00:52:59No buts.

00:53:00You never need buts.

00:53:02Look, she's going to be going soon.

00:53:04Who knows?

00:53:05The way you two come off, they might give you a show together.

00:53:08Oh, I doubt that.

00:53:11Although we would make a great team for the show.

00:53:14Isn't it worth a shot?

00:53:18Maraja just met the girl.

00:53:20I, I'm not ready.

00:53:22Oh, I've been listening to that for years.

00:53:25According to you, you'll never be ready.

00:53:28That's not true.

00:53:31Oh, look how happy she looks.

00:53:36She could use a woman in her life.

00:53:38No, she's got you.

00:53:41What's up?

00:53:42No, stop trying to sell me.

00:53:44Okay?

00:53:46Look, just, when it's right, it'll be right.

00:53:50Okay?

00:53:50I don't want to drag Claire into something unless I know that it's real.

00:53:53You know what I'm talking about.

00:53:54And how does anyone know when it's for real?

00:53:58You just gotta take that chance.

00:54:02Real love always finds a way.

00:54:07So you came up with this recipe all by yourself?

00:54:09Well, it's actually Ann Marge's recipe, but I changed a lot of things around.

00:54:13That is what I've been trying to get your dad to do with your family recipes.

00:54:18He's stubborn.

00:54:19I noticed.

00:54:21But he usually comes around eventually.

00:54:24Trust me.

00:54:25I do.

00:54:25So does your dad bake with you?

00:54:30Not really.

00:54:31He always says that baking was more of my mom's thing.

00:54:36Well, I'm glad to be baking with you now.

00:54:39Me too.

00:54:41Oh, what just happened?

00:54:44Power went out.

00:54:45Is everyone okay?

00:54:46Oh, yeah.

00:54:47Just a little shocked.

00:54:48Now welcome to Lawrence.

00:54:49Thankfully, we have a gas oven.

00:54:56Yeah, I couldn't see.

00:54:57I hope the crust is golden enough.

00:54:59Young lady, it's gonna be perfect because you made it.

00:55:02Mm-hmm.

00:55:02All right, I'm digging in.

00:55:03You ready?

00:55:04Yeah, me too.

00:55:05Here we go.

00:55:07Mm.

00:55:08Mm.

00:55:09Wow.

00:55:11Claire, well done, honey.

00:55:13Really?

00:55:13Mm-hmm.

00:55:14I love the blackberries.

00:55:16See, I told you they'd like it.

00:55:18I want to be like Abby when I grow up.

00:55:20Have my own TV show and share my cake recipes with people all over the world.

00:55:25Oh, okay.

00:55:25So you want to be an astronaut, TV show host, and a chef.

00:55:29Yeah, so?

00:55:30Well, do it.

00:55:31Like I said, I think you can do whatever you put your mind to.

00:55:35Oh.

00:55:35Hey!

00:55:37Hi!

00:55:38And you know what?

00:55:39On that note, I have had a wonderful time, but I should probably get going before the next downpour.

00:55:44I'll give you a lift.

00:55:45I'm heading that way.

00:55:46That'd be great.

00:55:47Thanks.

00:55:48I'll walk you both out.

00:55:49I'll go get the car.

00:55:53That was so delicious and so much fun.

00:55:56Thanks for all that help.

00:55:58Those are some great tips.

00:55:59Good night, Abby.

00:56:00Good night, sweetheart.

00:56:03Ooh, thank you.

00:56:05I'll clean this up.

00:56:06Okay.

00:56:07Thanks, honey.

00:56:07Wow.

00:56:08Wow.

00:56:09Wow.

00:56:10Wow.

00:56:11Wow.

00:56:12Wow.

00:56:13Wow.

00:56:14Wow.

00:56:15Wow.

00:56:16Wow.

00:56:17Wow.

00:56:18Thanks for coming.

00:56:19Oh, I ate way too much.

00:56:22It was so good.

00:56:23Yeah.

00:56:23I better see that dish on the menu.

00:56:26Well, we'll see.

00:56:29I had a great time.

00:56:31Yeah, me too.

00:56:41Oh, your Aunt Shara has great timing.

00:56:42She does.

00:56:43Doesn't she?

00:56:45Well, we'll see you tomorrow.

00:56:47We'll see you tomorrow.

00:56:48See you tomorrow.

00:56:50Good night.

00:56:52Good night.

00:56:53Good night.

00:56:53How'd it go?

00:57:13How'd it go?

00:57:14Your date?

00:57:16Wasn't a date.

00:57:18So what do you call it?

00:57:21Dinner.

00:57:23Well, did she like your dinner?

00:57:26Yeah, she did, actually.

00:57:27She actually really liked the chicken.

00:57:29She thinks I should put it on the menu.

00:57:31That's a good sign.

00:57:32Yeah.

00:57:33But do you like her?

00:57:37Yeah.

00:57:38Yeah, I like her.

00:57:40I like her, too.

00:57:42That's good.

00:57:42You know, she's really nice.

00:57:50Look, Claire Bear.

00:57:54Like, you know how much I love you, right?

00:57:57You are the most important person in my life, okay?

00:58:00And I...

00:58:01I know how much you miss Mom.

00:58:05And I do, too.

00:58:07Okay?

00:58:07And although I see it in you every single day,

00:58:09I miss her smile.

00:58:11And I miss her laugh.

00:58:13I miss her silly sense of humor.

00:58:16I miss her cooking.

00:58:18You're a great cook.

00:58:20Thanks.

00:58:22Look, honey, I know this has been a tough time for both of us, okay?

00:58:25But look, we've always had each other to lean on, right?

00:58:30And look, nothing would make me happier than have someone else in our life right now that

00:58:34we could just share our lives with.

00:58:37And I promise you, I will make that happen.

00:58:42So eventually...

00:58:43So what's wrong with Abby?

00:58:47Nothing's wrong with Abby.

00:58:50I think.

00:58:53Well, do you love her?

00:58:56Do I love her?

00:58:58Uh...

00:58:59It's a little early for that, sweetheart.

00:59:01I mean, we just met.

00:59:03Plus, she's leaving in a week or so.

00:59:05Hey, listen, how about we just keep her as a really good friend right now, okay?

00:59:11And...

00:59:13I don't know.

00:59:14We'll see where it goes.

00:59:17Deal?

00:59:19Deal.

00:59:21All right, come here.

00:59:23We'll always have each other, Claire Bear.

00:59:26I love you.

00:59:27I love you, too.

00:59:28How was your date?

00:59:41Wasn't a date.

00:59:43You were at his house.

00:59:45You were eating food together, but it wasn't a date.

00:59:48You and I eat food together all the time.

00:59:50I wouldn't exactly call that a date.

00:59:51And his daughter and his aunt were there.

00:59:53Oh, so you're getting to know his family.

00:59:55Nice.

00:59:56Kenna, we've been shooting with them for, what, a week?

00:59:59And I went to a cookout at his house.

01:00:01Is any of this ringing a bell?

01:00:03You're no fun.

01:00:04What do you want to know?

01:00:06That I had a good time?

01:00:07That Claire is talented and inspiring,

01:00:12and Tom is sweet and handsome,

01:00:15and I love spending time with him and his family.

01:00:19Hmm.

01:00:20It looks like both of us got our answer.

01:00:25Hmm.

01:00:26What are you doing here?

01:00:33Overseeing the reno?

01:00:35Doesn't look like that's what you're doing.

01:00:36What's in the pan?

01:00:38A local chef gave me an incredible recipe,

01:00:40and I wanted to see if your diners might like it.

01:00:42Just some local chef, huh?

01:00:44And who might that be?

01:00:45Doesn't matter.

01:00:46Do you think they're ready to elevate their palates?

01:00:48No, I don't.

01:00:49Feel confident about that?

01:00:56About as confident as you feel on your heels.

01:00:58Okay.

01:00:59Let's make a bet.

01:01:01If half of them like your chicken parm, it goes on the menu.

01:01:05You in?

01:01:07Yeah, I'll take that bet.

01:01:10Done.

01:01:10All right.

01:01:13How many people would like to try a fancy, probably overrated chicken parmesan?

01:01:18Yeah.

01:01:18Give me some here.

01:01:20Oh.

01:01:20Wow.

01:01:22Okay.

01:01:22I had no idea we had so many telephiles on our hands.

01:01:25I don't know what that big word means, but I love me some good chicken parm.

01:01:29Why didn't you say anything?

01:01:30Well, we all know you can be a little stubborn there, Tommy.

01:01:34Huh.

01:01:36Okay.

01:01:37Me?

01:01:38Stubborn.

01:01:38Hey, what are you laughing at?

01:01:44Still feeling that confident?

01:01:52Mommy, this dish is off the chain.

01:01:56Yeah.

01:01:56All right.

01:01:59Well, message received loud and clear.

01:02:00Chicken parm stays on the menu.

01:02:02Yeah.

01:02:03All right.

01:02:05Tom, bad news.

01:02:07What?

01:02:08All those steaks we ordered for the fundraiser.

01:02:10Yeah?

01:02:11They've been held up.

01:02:12They won't be here by tomorrow.

01:02:14Cut.

01:02:15Cut.

01:02:15Sorry, Ken.

01:02:17That's all right, Marge.

01:02:18What's the problem?

01:02:18There's been some mix-up with our shipment.

01:02:20I don't know where our order is.

01:02:22We'll just have them send us a new overnight shipment.

01:02:24With the storm and stuff.

01:02:25We'll never make it by tomorrow.

01:02:27Okay.

01:02:27Well, what's left in the freezer?

01:02:28Not enough.

01:02:29And besides, what else will we serve on Monday?

01:02:34Okay.

01:02:35Look, I know we have a lot of filming left to do today.

01:02:37But I'm going to take care of this.

01:02:39I already sold 30 tickets, and I don't know what I'm going to do yet.

01:02:43Hey, Bill.

01:02:45What's ripe at your place?

01:02:47Uh, heirlooms are looking pretty good.

01:02:49What else?

01:02:50Why don't you come out and have a look?

01:02:52Yeah.

01:02:53What are you thinking?

01:02:54I'm thinking five years of working in vegetarian joints might come in handy right about now.

01:02:58Okay.

01:02:59Well, I'm in.

01:03:00Great.

01:03:02Michael, where are you going?

01:03:03We're already behind schedule, and Becca wants us to travel on Sunday.

01:03:06Hey, let me handle this.

01:03:07You load up the crew and follow us.

01:03:09Go get him, girl.

01:03:10We'll be right behind you.

01:03:18Take a look at these, uh, zucchinis.

01:03:20There you go.

01:03:26Well, it's a beauty.

01:03:27Got any eggplant?

01:03:29It's your lucky day.

01:03:31Ah!

01:03:33Ha ha.

01:03:35Okay.

01:03:36Yeah, I could make a nice ratatouille out of this.

01:03:38You know, as long as I can convince the townsfolk that they're eating vegetable stew.

01:03:42That sounds great.

01:03:43Well, what am I going to do for a maid?

01:03:45Hey, Bill, where are those heirloom tomatoes you were bragging about?

01:03:49Yeah, right over here.

01:03:50Great.

01:03:52Abby, these ones are special.

01:03:54Oh, it's gorgeous.

01:03:56That's my bill.

01:03:59So, what are you thinking?

01:04:01I'm thinking we can do vegetable lasagnas.

01:04:03Layers of zucchini, portobello mushrooms.

01:04:05These tomatoes are going to make a killer sauce.

01:04:08You add some ricotta, parmigiano, smother it in mozzarella.

01:04:11Bella, you're a hero.

01:04:14Okay, that sounds pretty good.

01:04:16You know what?

01:04:16We'll take some onions and some of your famous Russian garlic, Bill.

01:04:19You got it.

01:04:20Can I help make the pasta?

01:04:23Claire, you are now our new sous chef.

01:04:25Yeah.

01:04:25And I started at vegetarian restaurants in the city for five years.

01:04:28We can do this.

01:04:30Yeah, we can do this.

01:04:32I think.

01:04:34I didn't know who you were or how talented you were when I met you.

01:04:38You got this.

01:04:39We got this.

01:04:40Yeah, we got this.

01:04:41The doctors.

01:04:45Okay, you keep going with the ratatouille.

01:04:47It already smells divine.

01:04:48Yes, chef.

01:04:49Oh, it's been so long since someone called me that.

01:04:52I really missed it.

01:04:54Well, you're killing it.

01:04:54You haven't skipped a beat.

01:04:55Oh, thanks, Tom.

01:04:57Anything else I can do for you?

01:04:58Uh, yes.

01:04:59Can you throw these zucchinis in the oven with a little olive oil?

01:05:02They taste sweeter once they've been lightly roasted.

01:05:06How's this?

01:05:07Claire, you are a natural.

01:05:08But it's no surprise, given your legacy.

01:05:11Keep going.

01:05:11Just roll it a little thinner.

01:05:13Aye, aye, Captain.

01:05:14Where'd you learn that?

01:05:15I'm reading Treasure Island.

01:05:17Oh, shiver me timbers.

01:05:21Hey, listen.

01:05:21I want you all to know that this lady isn't just a TV host, okay?

01:05:24She single-handedly saved my charity dinner, my restaurant, and me.

01:05:29Thanks, Tom.

01:05:30I'm touched.

01:05:31But what, are you auditioning for your own show?

01:05:34No chance.

01:05:38Becca?

01:05:39Hey, Kenna.

01:05:40How's it going over there?

01:05:40Really good.

01:05:41Like, how did this world go?

01:05:42So, are you guys flying out tomorrow?

01:05:44The dailies are good, and I love the chemistry, but it feels a little played out, and I'm

01:05:48wondering if it's time to move on.

01:05:50And the advanced people have Tulsa prepped.

01:05:52Look, there's something happening here that's much bigger that you can't get from the dailies.

01:05:55I'm going to need you to trust us on this.

01:05:57It's worth the delay.

01:05:58Really?

01:05:59What?

01:05:59It's more than a format change.

01:06:02I'm going to need a couple more days.

01:06:05Okay.

01:06:06I hope you're right.

01:06:07It's really tough for me to do this when I don't know why.

01:06:10Trust, Becca.

01:06:11Trust.

01:06:12Call me tomorrow.

01:06:23Hello.

01:06:23Hi.

01:06:25Linda, there.

01:06:26Oh, welcome.

01:06:26I hope they're not disappointed.

01:06:30This tends to be a bigger carnivorous affair.

01:06:33They're going to love it.

01:06:34Well, they're just not used to me serving this.

01:06:38Well, think about how receptive they were to your chicken parm.

01:06:41You're right.

01:06:42However, carnivorous.

01:06:45You've got to give them more credit.

01:06:46More importantly, you've got to give yourself more credit.

01:06:48You are a great chef, even if you're cooking vegetarian entrees for the first time.

01:06:56Remember, everyone here loves you.

01:06:59Everyone?

01:07:02Yes, everyone.

01:07:03Now let's get inside so we can get ready to serve.

01:07:07Okay.

01:07:11Hello, everyone.

01:07:12Hey, John.

01:07:14Listen, before we dig in, I just want to thank you all for coming to this year's annual fundraising event.

01:07:18We deeply appreciate all of your participation.

01:07:24And, you know, just on behalf of all of our volunteer firefighters, we thank you.

01:07:30Really.

01:07:31Okay, I've created something a little different and special for you this year.

01:07:34But before we get into that, I'd really like to introduce you all to Abby Brooks.

01:07:38Abby Brooks from the Food & Wine Network's hit series, Abby's restaurant Takeover.

01:07:42Now, she's been doing a makeover at my diner for the past week or so.

01:07:45So, yes, I hope you dressed in your best because her crew is here and you will be on the show.

01:07:49Unless you forgot to sign the waiver on the waiver.

01:07:51I just want to take a second to tell you all about Abby.

01:07:56She's one of the most stubborn people I've ever met.

01:08:00I mean that in a good way.

01:08:01You better mean that in a good way.

01:08:06I do.

01:08:07So, she's just cruising around my diner doing her thing and it's inspiring.

01:08:12I mean, her love for cooking and for helping people, it's infectious.

01:08:17So, suffice it to say, this feast would not have happened if it were not for Abby.

01:08:24So, cheers to Abby.

01:08:30Now, what you'll find on your plates is my very own recipe of ratatouille as well as the main dish,

01:08:35which is Abby's vegetable lasagna and all the pasta's been made by my clerk.

01:08:40Please enjoy.

01:08:41Dig in.

01:08:43Bon appetit.

01:08:47This is out of this world, Tom.

01:08:57Thank you, Bill.

01:08:58Fantastic.

01:09:00Isn't this great?

01:09:07Becca, hi.

01:09:08Hey, Abby, I've got you on speaker.

01:09:10I'm here with the VPs and they're loving what they've seen so far.

01:09:13Sorry, I don't have very good reception.

01:09:16I can hardly hear you.

01:09:17I'm here with the network and they're loving the dailies that Kenneth set yesterday.

01:09:21They think the new concept's going to work big time.

01:09:24That's great.

01:09:25I'm so glad you like it.

01:09:26Yeah, it gave us an idea.

01:09:28What's that?

01:09:28Well, we really like the chemistry between you and Tom, so we're thinking we should pair you up with one of our male hosts.

01:09:35Oh.

01:09:35Yeah, we're thinking Marco Bonnelli, you know, from Marco's Sweet Treats.

01:09:39We think the two of you together will be a home run.

01:09:41I have met Marco and I've seen his show and he's good, but I don't think we would have any chemistry.

01:09:48Um, Abby, if you can have chemistry with some local chef in a small town, imagine what you could do with a real pro.

01:09:56It's not about me being with a pro.

01:09:58It's about who I feel comfortable with and who I actually have chemistry with.

01:10:01I, I think he's a phony.

01:10:04I'm not suggesting it be forced.

01:10:06We would, of course, do a pilot to see if there's anything there.

01:10:08Becca, I've happily gone along with all the network changes, but I'm telling you, I can't work with this guy.

01:10:12He's arrogant and full of himself.

01:10:15And I can't just flirt with anyone.

01:10:19I'm not going to put on an act anymore.

01:10:20I'm sorry, Abby, but it's our decision.

01:10:28Sorry.

01:10:30Uh, I think I'm losing you.

01:10:32If you can hear me, I don't have reception.

01:10:34I'll, I'll call you when I get some.

01:10:48I told you our food was going to be a hit.

01:10:51Yeah.

01:10:52And who's calling who stubborn?

01:10:58Well, we better get going on dessert.

01:11:00Give the people what they want or more of what they didn't know they wanted.

01:11:04That's fine.

01:11:05I think I can do it by myself.

01:11:08Is everything okay?

01:11:09Look, this is almost over.

01:11:15Okay, so you got the finale, the big reveal tomorrow, and then no more act, right?

01:11:21What's going on?

01:11:23Look, I've had fun.

01:11:25Okay, I really hope that your show turns out well.

01:11:28What?

01:11:29Where's Tom?

01:11:30I mean, what is...

01:11:31What's going on?

01:11:49You didn't say anything all the way home.

01:11:51What's wrong?

01:11:51I don't know.

01:11:56Is it Tom?

01:11:58I don't know what happened.

01:12:00He suddenly got cold, and then he wouldn't talk to me.

01:12:02Well, we're pretty much done with the remodel.

01:12:04You don't have to see him again after tomorrow.

01:12:06On top of that, Becca wants to partner me up with that jerk Marco Benelli for a new show.

01:12:11Where did that land?

01:12:12Somewhere up in the air, as usual.

01:12:14We'll figure that out.

01:12:15I'm just so confused about Tom.

01:12:19What did I say?

01:12:21What did I do?

01:12:22Oh, honey.

01:12:24You can't plan love.

01:12:26If it was meant to be, then it would have worked out.

01:12:28So, today is the big reveal episode.

01:12:40Yep.

01:12:44Should be nice to see what they do to the diner.

01:12:47Yeah.

01:12:52Tell me, what happened?

01:12:54Nothing.

01:12:55The show's over today, and then we can go back to living our normal lives once again.

01:13:02What's wrong?

01:13:03What happened between the two of you?

01:13:05I was right about her.

01:13:06She's just a big city girl who cares about her TV show.

01:13:09What are you talking about?

01:13:11She was playing us to get her TV show done.

01:13:15She seems sincere to me.

01:13:18She wasn't.

01:13:20I overheard her on the phone last night, and it was very clear that she is done putting

01:13:25up the act of buddying up next to me.

01:13:27What did you hear?

01:13:30I heard all I needed to hear.

01:13:31Okay?

01:13:33I was foolish about Claire into this, which is the last thing that I wanted to do.

01:13:40And you know what?

01:13:44We're starting to feel like a family.

01:13:45You talked to Abby.

01:13:51There are two sides to every story.

01:13:57Look, it's clear that we're both living two different lives.

01:14:00Going down two separate paths.

01:14:02Well, I hope those two paths find each other.

01:14:05Because you two make a great team.

01:14:10Made a great team.

01:14:29Tom, before we get started filming, I want you to know how much this has meant to me.

01:14:33It's okay.

01:14:35Just get this show on the road, huh?

01:14:37I'm excited to see what you've done with my place.

01:14:38I really hope you like it.

01:14:42Sure I will.

01:14:44Okay, pictures up.

01:14:46And action.

01:14:49I'm here with Tom Billings.

01:14:51And we're about to reveal the renovation of his Rocco's Diner.

01:14:55Now, when we first got here, we saw a diner full of potential.

01:14:58A diner that was already well-established.

01:15:00A diner that was cherished by the town.

01:15:02I'm sorry, could we cut?

01:15:05Yeah, cut.

01:15:06Abby, you okay?

01:15:08You okay?

01:15:09Yeah.

01:15:10Sorry.

01:15:11Um, yeah, I'm good.

01:15:13Good.

01:15:14Can we go again?

01:15:15Yeah.

01:15:16Rolling.

01:15:18And action.

01:15:21I'm here with Tom Billings.

01:15:22We're about to unveil the remodel of Rocco's Diner.

01:15:25I'm going to be honest with you.

01:15:33When we first got to this diner, I didn't know what I could do.

01:15:38The food was great.

01:15:39The people in town loved this place.

01:15:42And the owner was dead set on keeping tradition alive.

01:15:46So I thought, let's keep that tradition going with a little love and care.

01:15:50You ready to see your new diner?

01:15:55Yeah.

01:16:04I added this beautiful patio to accommodate dining al fresco.

01:16:07And it's going to increase your capa-

01:16:09Openness.

01:16:11Whoa.

01:16:14It's just the beginning.

01:16:15You should see what I've done inside.

01:16:18Come on.

01:16:19Look at these photos.

01:16:43I haven't seen some of those in so long.

01:16:45Oh, and the potted herbs.

01:16:47Nice.

01:16:48I love it.

01:16:49I thought it would bring out the freshness of your new look.

01:16:52And here's your new menu.

01:16:54Okay.

01:16:55Okay, what do we got?

01:16:58Wow, look at this, huh?

01:16:59We got fresh beets of element.

01:17:01Chicken parmesan.

01:17:04Vegetable lasagna.

01:17:06With your community-driven diner updated with a more progressive menu,

01:17:10locally sourced produce,

01:17:11like from your friend Bill's organic farm,

01:17:14Rocco's can boast a renewed commitment to farm-to-table cuisine.

01:17:18I love it.

01:17:20And I think the town will, too.

01:17:22It was all part of your dream.

01:17:25This has been Abbey on the Road.

01:17:31We'll see you next time.

01:17:32And remember, you can find a hidden gem just about anywhere.

01:17:35All you have to do is look.

01:17:37And cut.

01:17:38And cut.

01:17:39And that's a wrap, everyone.

01:17:42And that's a wrap, everyone.

01:17:45We want to thank you so much for all your hard work,

01:17:48and we want to thank Tom and his beautiful family.

01:17:50Oh, thanks.

01:17:54Marge.

01:17:55Oh.

01:17:56Bill?

01:17:57Put it in.

01:17:58Oh, Bill.

01:17:58Are you so happy?

01:18:00Yes, very exciting.

01:18:02My Claire bear.

01:18:05And I just want to say this has been such a great experience for me.

01:18:10I've done a lot of restaurant makeovers in my time,

01:18:13and I have never met a nicer or more welcoming group.

01:18:19So thank you.

01:18:22Can I talk to you for a second?

01:18:24Yeah.

01:18:26Are you excited?

01:18:28You're going to be on TV.

01:18:29This is great.

01:18:31Look, I don't know what happened between the two of us.

01:18:33I thought we were enjoying each other.

01:18:37We were.

01:18:40But something changed.

01:18:41I don't know what, but I'm really sorry it did.

01:18:47Yeah, me too.

01:18:50Look, I need you to know that whatever's going on here,

01:18:54I wasn't flirting with you for ratings.

01:18:59Everything I felt for you, Claire, Marge, the diner,

01:19:04the people of Lawrence, it was all 100% genuine.

01:19:11Okay.

01:19:14There's something that I need to tell you.

01:19:17What?

01:19:21Well, the other night I accidentally overheard you on the phone.

01:19:23Sorry.

01:19:24We've got to go.

01:19:26Our plane is like the only one that leaves here in two weeks.

01:19:28Tom, what?

01:19:34No, she's right.

01:19:36You better go.

01:19:40Can I thank you for everything you've done?

01:19:42No, thank you.

01:19:43What you're doing here is really great.

01:19:45They're lucky to have you.

01:19:47Keep it up.

01:19:47She's right.

01:19:53They're lucky to have you.

01:19:58See you when I see you.

01:20:01Abby.

01:20:11Oh, um, look in the kitchen.

01:20:13I left something for you.

01:20:14To the stubborn chef.

01:20:42These smiles held the promise of a new beginning.

01:20:44You'll always be in my heart.

01:20:48With all my love to you and Claire.

01:20:53Abby.

01:20:53You still think she's just flirting for the camera?

01:21:02You still think she's just flirting for the camera?

01:21:18It's just a TV show, auntie.

01:21:21Look, honey, I've seen all her episodes.

01:21:24This was more than a TV show.

01:21:25That girl loves you.

01:21:27That girl loves you.

01:21:43Tell us I better have a better nightlife.

01:21:45You know, if there's a two-step bar, you're obligated to be my partner.

01:21:50Earth to Abby.

01:21:57It kind of doesn't feel right to leave.

01:22:00Especially like this.

01:22:03Lawrence was the first place that felt like home in so long.

01:22:06And I really grew to love it.

01:22:10And Tom.

01:22:13And Tom.

01:22:15And Claire.

01:22:16And Marge and Bill.

01:22:21Abby, if we don't go to Tulsa, we lose this show.

01:22:23Why are you stopping?

01:22:29You're not having second thoughts, are you?

01:22:33Our welcoming committee came to say goodbye.

01:22:39This has got to be their interstate.

01:22:44Hey, where are you going?

01:22:45To shoo them away.

01:22:49The horn still doesn't work for you?

01:22:53I can't leave today.

01:23:02Tom, what are you doing here?

01:23:04Look, what I was trying to tell you was that I accidentally overheard you on the phone.

01:23:08Okay, and I don't care if you think I'm phony or if I'm a jerk.

01:23:11You can't leave today.

01:23:11Not like this.

01:23:13That's what this is about.

01:23:16I was talking about some jerk at the network they wanted to pair me up with,

01:23:19and that's not going to happen.

01:23:21I was actually fighting to have you as a co-host.

01:23:23You would do a show with me.

01:23:28If I'm not mistaken, I think we just did.

01:23:31Okay, so you don't think I'm a jerk?

01:23:35I think you are the most genuine guy I have ever met.

01:23:42Look, I don't care if you live in the city and I live in the country,

01:23:44and I have no idea how we'd make this work, okay?

01:23:46But we'll just make it work.

01:23:54Sorry, you were rambling.

01:23:56You kind of make me do that sometimes.

01:24:00Are you two going to keep this up?

01:24:01Because I think the sheep are getting jealous.

01:24:06I actually hired them to stop you.

01:24:09I'm just kidding.

01:24:10Maybe.

01:24:11Hey, do you want to come and help me with the dinner rush tonight?

01:24:13I would love to.

01:24:17Because I have a feeling we're going to miss our flight anyway, due to unforeseen traffic.

01:24:25Besides, I have a better idea I think I can sell to the network.

01:24:29Okay.

01:24:37And action.

01:24:38Hello, I'm Abby Brooks.

01:24:40And I'm Tom Billings.

01:24:41And welcome to Hidden Gems.

01:24:43It's a show where we seek out small town restaurant gems,

01:24:46like right here in our lovely home, Lawrence.

01:24:47And then we teach you how to recreate one of their most famous dishes right here at Rocco's Diner.

01:24:52Now this week, we went to a small Indian restaurant just one hour north of Lawrence.

01:24:55And we're going to try to put our own spin on their merg makhani.

01:24:58That's how you say that.

01:25:00And we think you'll love it.

01:25:02And cut.

01:25:03Okay, great work, people, but we've got to move on.

01:25:06Lots to do.

01:25:07Mmm, Indian food.

01:25:08I could go for that.

01:25:10See, I told you your clientele had a sophisticated palate.

01:25:13It's just Bill.

01:25:14Hey, sweetie.

01:25:15How was that?

01:25:16You guys are great together.

01:25:17But I have a few notes for you, Dad.

01:25:19Oh, I've created a monster.

01:25:21Well, I learned from the best.

01:25:22What about me?

01:25:23You were perfect.

01:25:24Perfect?

01:25:25Really?

01:25:26Maybe you need to follow.

01:25:27Obviously, from now on.

01:25:28Well, I'll tell you.

01:25:31I would follow this woman anywhere.

01:25:32Hmm.

01:25:33Well, I'll tell you.

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