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00:01Sometimes the best things in life are hard to find.
00:04Woo-hoo!
00:05The same can be said for the best food.
00:07Mmm!
00:08My hunt begins on a secluded island
00:10off the coast of South Carolina,
00:12where I uncover a diamond in the rough.
00:14Nosh side mama!
00:16Then it's off to the north shore of Virginia,
00:19where oysters offer up more than pearls.
00:21That is sensational.
00:23And I find a real treasure in Crystal Cove, California.
00:26The cocktail flags up!
00:28It's gonna take some digging, but I'm the man for the job.
00:30I'm hitting the beach to discover the country's best hidden gems.
00:33This is my job.
00:35Really? You got paid for this?
00:39Hey, I'm Curtis Stone.
00:41As an Aussie growing up by the beach,
00:42good food was never too far away.
00:45Now I'm on a search right here in America for fantastic eats.
00:50No shirt, no shoes, no problem.
00:53We're at the beach, baby, let's eat!
00:58I've just landed at the Fusky Island in South Carolina,
01:07just near Georgia.
01:08Do you like little hidden gems?
01:09Well, guess what?
01:10The only way you can get to this one is by boat.
01:13Now there are no bridges here,
01:15and the closest big city is Hilton Head,
01:17a 30-minute boat ride away.
01:19Ask any of the island's 250 residents,
01:21and they'll all tell you there's only one place for great home cooking and seafood,
01:25and that's Marshside Mama's.
01:30There's no question this is the best food on the island.
01:32Come early, because if you wait late, it'll be wiped off the board.
01:36The atmosphere here is special.
01:39The moths in the trees and the sunsets and the dolphins.
01:43It's lost in time.
01:45The food's amazing.
01:46There's nothing else like it anywhere.
01:48The menu changes daily,
01:49depending on what fresh fish and produce are available on the island.
01:53Each dish is prepared under the watchful eye of owner and self-taught chef, Beth Shipman.
01:58If there's only a few hundred of you living on this island,
02:00it must be a pretty crazy community.
02:02It's loving, and it's crazy, and it's fun.
02:05Tell me about the food.
02:06Where do you get it from, first of all?
02:07I'm sure there's no purveyors that drop in each one.
02:09No, I take my boat, and I meet the purveyor at the dock,
02:12and I have fisherman friends.
02:15The catch of the day, and one of Beth's most popular dishes,
02:19red snapper with forbidden rice and fresh tropical salsa.
02:22Is this your sous chef over here?
02:24Yeah, that's Carl.
02:25Look, he's wagging his stump.
02:27Go on, Carl.
02:28Do it again.
02:30Let's go ahead and fillet it since they're rather large.
02:34I'm happy to fillet.
02:35All you need to do is give him a kiss.
02:37Beautiful.
02:38Now tell me if I'm doing it wrong.
02:40Look at that.
02:41That's fabulous.
02:42I filleted the fish.
02:44What's next?
02:45Well, I have a trick.
02:46Oh, yeah?
02:47It's called parchment paper.
02:48Parchment paper?
02:49It is a magical surprise because it doesn't burn.
02:52So you're seasoning your parchment paper.
02:54Never seen this before.
02:56Now I'm going to season the top of the fish as well.
02:58Go ahead and squeeze lemon on here.
03:01Next, we will cook it on the grill.
03:03Well, how did you think of the name, Marschide Mamas?
03:05Two of my most wonderful friends were swimming very late at night,
03:10and her husbands were all sleeping.
03:11Right.
03:12And we had our wine, and we were the Marschide Mamas.
03:17I was like, no.
03:19Don't tell anybody.
03:21But also, we were naked.
03:24It's priceless, really.
03:30So we're going to serve the red snapper with forbidden rice.
03:35And it's an ancient Chinese thing in an ancient pan.
03:38Black rice is commonly known as forbidden rice
03:44because ancient Chinese noblemen once banned commoners from eating it.
03:47How rude.
03:48Lucky Beth and I are anything but common.
03:50All right, so let's make the...
03:52So let's make the salsa.
03:53There you know there's something to it.
03:54Salsa?
03:55How do you do it?
03:56Dice your pineapple.
03:57And it goes?
03:58And it goes papaya, meat toast, and...
04:01Mango.
04:02And lime.
04:03We would put cilantro in there, but we got parsley instead.
04:06That must happen to you a lot.
04:08You expect one thing, and then you're like, yep, no, didn't get it.
04:10No stalls down here.
04:11You're just going to go with it.
04:12We call it Allen style.
04:14What do you reckon?
04:15Is a fish nearly there?
04:16I believe it is.
04:17Oh, sous chef, sous chef.
04:19Woo hoo.
04:21Come on.
04:23That looks beautiful.
04:26Crispy skin.
04:32Sweet salsa, crispy skin, the freshest snappy you've ever eaten.
04:36With this forbidden rice, it's got this beautiful nuttiness.
04:39That is a rocking dish, Beth.
04:41Nice job.
04:43Mush side mama.
04:44We got this.
04:46Snapper.
04:47So fresh.
04:48So amazing.
04:49Rich.
04:50Delicious.
04:51You can't beat it.
04:52I forgot how good that was.
04:53It is.
04:54It's great.
04:55People come by the boatload for the mouth-watering low-country gumbo with shrimp.
05:00The barbecue ribs with Beth's spicy secret sauce, and her special deviled blue crab caught just off the island.
05:08Da fusky.
05:09Da fusky.
05:10Da fusky.
05:11Deviled crab.
05:12Why is yours so good?
05:13It's just all my love, Curtis.
05:15Oh!
05:16Snap!
05:17This is a local specialty, only found in the low-country.
05:21All right, let's make it.
05:22Let's make it.
05:23Let's make it.
05:24I particularly like the claw meat for this because it has the best flavor.
05:29Celery chopped up.
05:30Some red pepper and green bell pepper in there, too.
05:33Put a little onion in there.
05:35And sweet relish.
05:36Ritz cracker crumbs.
05:37No way.
05:38Really?
05:39Yeah, crushed Ritz crackers.
05:40They are buttery.
05:41And let's put one more ounce of fat on your butt.
05:46This is a seafood seasoning mixed with some dry mustard.
05:52And then I'm gonna add the mayonnaise to bind it.
05:54You want me to hold the bowl or you want me to stir?
05:56Look, I'm using the spoon that's this big.
05:58Yeah, yeah.
06:00I wasn't gonna say anything.
06:02But I was thinking it.
06:04I was thinking it, too.
06:05But when we mix this up, we'll put them back in the crab shells.
06:09So that just goes straight on the grill?
06:10Straight on the grill, like that.
06:18Look at that.
06:19Shush.
06:20And what do you serve it with?
06:21Some homemade coleslaw.
06:22That's island style for me, or mama style.
06:26Come over here.
06:29Oh, my God, Beth, that's so delicious.
06:31I want to try.
06:32It's creamy, but it's crispy, and it's super crabby.
06:36The spice in here is fabulous,
06:39which you told me you're not gonna give to me.
06:41It's a secret.
06:42It's so good.
06:43Why have I never had this before?
06:45Because you've never been to the low country.
06:46Hollywood.
06:47The fast ski.
06:48The fast ski.
06:49The fast ski.
06:50It's fabulous.
06:51The devil crab is the best you can get anywhere in the low country.
06:54We come across the boat to leave Georgia and come to South Carolina.
06:58Come out to the fusky to get the best you can get.
07:01That's a fact.
07:03Next up, this tiny island goes big.
07:06And goes all night.
07:09Cheers to the fusky.
07:10Yes for that.
07:11Well said.
07:12What am I doing on a tiny island off the coast of South Carolina?
07:16Two words.
07:17Pork.
07:18Chops.
07:19Made by the marsh side mama herself, Beth Shipman.
07:22We are going to do a bone in double cut pork chop.
07:26Not quite like your mother made for you.
07:28What happens if they don't eat at all?
07:30Uh, Carl gets it.
07:31Carl gets it.
07:32I'm gonna start by brushing it with some olive oil.
07:35Pepper.
07:36And salt.
07:37Let's throw some of this fresh thyme on there.
07:39And let's throw it on the grill.
07:41It's a beautiful thing.
07:42A big chunk of meat like that on a grill.
07:45I just love it.
07:46Flintstone style kind of.
07:47Right?
07:50So what do you want me to do with a pineapple?
07:51We're gonna make it into a spear.
07:53A spear?
07:54Like a, well like a long piece.
07:56Really kind of rustic.
07:58Gorgeous.
07:59And you're an island girl.
08:00Yeah.
08:01So it makes perfect sense for you to be using pineapples.
08:02Here.
08:03Let me do this for you.
08:04Okay.
08:05There you go.
08:06Alright.
08:07Island girl.
08:08So you actually grill the pineapple as well?
08:10Yep.
08:11Let's leave it open.
08:12That way we can watch it for a minute.
08:13While we make some kale.
08:14Kale.
08:15Kale.
08:16I'm gonna just put a little melted butter and then shallots.
08:18Shallots.
08:19You want to get your kale in there now?
08:20Heirloom tomatoes.
08:21A friend of mine stopped by today and brought them from her garden.
08:23That's it.
08:24Turn it off.
08:25Turn it off.
08:26That's done.
08:27Hello.
08:28That is serious.
08:29Some serious island cooking there.
08:30Beautiful.
08:31Oh yeah.
08:33Mmm.
08:34That is the juiciest, most beautiful pork chop I think I've ever put in my mouth.
08:39A perfect amount of crispy caramelized smokiness.
08:42The pineapple is super sweet and it's got this beautiful balance.
08:46Match made in heaven.
08:48I'm hooking you up brother.
08:52Everything about this dish is incredible.
08:55Look at the thickness of this thing.
08:57It's unbelievable.
08:58If you're a pork chop guy, very, very delicious.
09:01The sun may be setting on De Fuskie Island, but these Marchside mamas and papas are just
09:07warming up.
09:08Good food, great atmosphere, drink in your hand.
09:11Big bonfire.
09:12What more do you want in life?
09:14How's the fishing?
09:15I don't fish.
09:16Looks like an Aussie that doesn't surf.
09:18Wow, look at the lightning.
09:19Woo hoo.
09:20Cheers to that.
09:21Well said.
09:22Nice.
09:23With such great food and no bridges, it's hard to leave De Fuskie Island.
09:29But I'm taken to the air to find my next hidden gem.
09:32So I'm on my way to a little place called Watchaprieg.
09:35As you can see, it's pretty remote around here.
09:38We're in Virginia.
09:39This little town's literally got 200 people.
09:42Some of the most unspoilt wetlands anywhere in the world.
09:45Virginia's eastern shore is home to Watchaprieg, named by the Algonquin tribe that once lived
09:52here.
09:53Watchaprieg means little city by the sea.
09:55Little city might be a slight exaggeration.
09:58The crown jewel of this tiny town is the island house.
10:02As soon as you come across the bridge, you're in a whole different world.
10:07The eastern shore is beautiful.
10:09I highly recommend it, and I recommend this food.
10:12It is a piece of heaven.
10:14It's big enough to seat the whole town, and it overlooks the harbor where just about
10:18everything on the menu is caught.
10:19Now, if you're ever lucky enough to find this place, you'll never want to leave.
10:23And that's exactly what happened to owner Blake Johnson.
10:26What a spot.
10:27I can't believe my eyes.
10:28It's really rare that you find just untouched wetlands like this.
10:32It is.
10:33It's pretty special.
10:34What brought you to this part of Virginia?
10:35In 2010, this place came up for auction, actually, and won in our fifth season here,
10:39and it's been great.
10:40Who's the chef?
10:41Chef Michael Cain.
10:42Locals call the folks who move here from the mainland come here's.
10:46In Chef Michael's case, they're fortunate to call him a stay here.
10:49Born across the bay in Norfolk.
10:51My dad was a Navy man, so that's where he was stationed at the time.
10:54Where are the mussels from?
10:55The mussels are from a local supplier across the bay in Chesapeake.
10:58How do you make them?
10:59The mussels and saffron is an original dish.
11:02It's just a deep, robust tomato broth.
11:04It's fresh mussels, lots of garlic, onions, and saffron.
11:08First, we've got a little bit of butter.
11:09We're going to sweat out some onions and some tomatoes.
11:12We're going to add a little bit of garlic.
11:14Well, actually, a lot of garlic.
11:15Fresh thyme and the saffron.
11:17The most expensive spice in the universe.
11:20$75 an ounce.
11:21All right, well, now that we've got everything boiling,
11:22we're going to throw in a little bit of white wine,
11:24and then we're going to throw in our fresh mussels.
11:26You're a mussel guy.
11:27I'm a mussel guy.
11:28Still working on the pecs and the abs and whatnot,
11:29but one day we'll get there.
11:31So mussels go into this ridiculously delicious-looking broth.
11:34Yep.
11:35During this process, it's going to pop open the mussels,
11:37and the mussels themselves are going to start getting infused
11:39with all that saffron broth.
11:41Stop talking dirty to me.
11:42Oh, it sounds good.
11:45They don't take very long to open up.
11:49As soon as they pop, they're releasing their juice, they're done.
11:51Look at that.
11:54Mmm.
11:56The oceanic flavor that comes with those mussels
11:58and the beautiful sweetness,
12:00cut right through by the acidity of the tomatoes,
12:02just that little hint of saffron.
12:04Very, very good.
12:06You can break one of the shells like that
12:08and use that as your little cup.
12:10You can probably market that.
12:12Pretty good, right?
12:13It's a neat idea.
12:14The saffron and the blends that he puts together are delicious.
12:19Mussels are spicy.
12:20They have something on it that makes it like wrap his head.
12:24Up next.
12:25Woo-hoo!
12:26Time to hit the harbor and uncover Island House's best kept secret.
12:29That is sensational.
12:31I'm on Virginia's eastern shore in the fishing town of Watchapree.
12:38Here at the Island House restaurant,
12:40Chef Michael's cooking up the freshest seafood straight from the harbor.
12:43From the soft-shell crab sandwich fried until perfectly crispy
12:47to the locally-caught bronzed flounder with buttery roast potatoes.
12:51But the real gem is so hidden it's not even on the menu.
12:54Smoked oyster and clam linguine.
12:57It is our thing on the eastern shore.
12:59Let's do it.
13:00All right.
13:01Now these oysters come from these waters right behind us.
13:04Wow.
13:05The oysters have been marinating in a sweet spicy brine
13:08made of soy sauce, bourbon, light brown sugar and sriracha.
13:11These oysters have been brining for about three days.
13:14We're going to fish these oysters out and arrange them on our wire rack here for smoking.
13:19All right.
13:20I'll let them smoke for about an hour.
13:22Well, aye.
13:23With an hour to kill while these oysters smoke,
13:27lucky for me we're just a few feet from Watchapree harbour,
13:30and Island House owner Blake Johnson's got a boat ready to go.
13:33Get the gas.
13:34All right, bro.
13:36Woo-hoo!
13:39I could get used to this.
13:41Let's go taste some of these famous oysters.
13:43All right, let's do it.
13:45Whoa.
13:46So, oysters have been smoking for an hour.
13:49Mm-hmm.
13:50What's next?
13:51We have to steam off our clams.
13:52Okay.
13:53A little bit of white wine for flavor.
13:54Beautiful.
13:55Where'd you learn how to cook?
13:56My mother.
13:57My neighbor's house.
13:58Sorry, Mom.
13:59Sorry.
14:00Now we get to pick them.
14:02Oh, nice.
14:03Mm-hmm.
14:04So this is a no-shell linguine.
14:05It is.
14:06Now we're going to start an actual pasta.
14:07A little bit of garlic.
14:08A little bit of crushed red pepper.
14:10We got our white wine.
14:11Why don't we pull out our oysters?
14:13Oysters, you got it.
14:15Woo-hoo!
14:16Smoking!
14:18Yeah, we hear you.
14:19The birds can smell them.
14:20The birds love them.
14:21Add some of our smoked oysters.
14:23All right.
14:24Wow.
14:25Steamed clams.
14:26Take our pre-blanched pasta.
14:27Shot could bring enough temp.
14:29I'm a pretty excited man right now.
14:31Nice chopped scallions.
14:32Parmesan cheese.
14:33So you've literally got a dish that you can't keep on your menu all the time because you sell
14:38too much of it.
14:39That's crazy.
14:40We do.
14:41Wow.
14:42I actually wasn't blowing your kiss just then, but I should have been.
14:46Yum.
14:47Those oysters are smoky and fantastic.
14:50Linguines cooked perfectly.
14:51That is sensational.
14:53You can taste the local oyster in it.
14:56There's the salty and the brine in it.
14:57The balance here is terrific.
14:59The pasta's perfectly cooked.
15:00I'd say it's a 10 out of a 10.
15:03It's time to take my hunt for hidden gems 2,500 miles west to a little spot in Newport
15:09Beach called Crystal Cove.
15:11I'm in the deep south of the Californian coast.
15:14Just a couple of minutes from beautiful Newport Beach is a little hidden gem called Crystal
15:19Cove.
15:20In just off the Pacific Coast Highway, this small colony of cottages was built in the 1930s
15:26as a quaint seaside getaway.
15:28Not much has changed except for one delicious addition, the beachcoma.
15:33I mean, it's a hidden gem, this beautiful restaurant right on the beach.
15:38You come for the view, but man, when you get this great food, it's the complete package.
15:43It's California Fair with a twist.
15:45Right on the beach, and when the sun goes down, the martini flag goes up, a Crystal Cove tradition.
15:50Tell me about the beachcoma.
15:51Just a mile or so away from basically civilization.
15:54This 84-year-old little shack on the beach in the sand, it's just a jewel in Orange County's
16:00backyard.
16:01Unbelievable.
16:02And the chef of this quaint cottage restaurant is Carlos Oliveira.
16:05Where are you from originally?
16:06Mexico, Oaxaca City.
16:07Oaxaca City.
16:08Oh, good food in Oaxaca.
16:10So did you learn to cook there or here in America?
16:12There with my mouth.
16:13Beautiful.
16:14One of chefs' Carlos' specialties is a West Coast take on an East Coast favourite.
16:18It's a mix of club sandwich and a lobster roll using Maine lobster bacon and Californian
16:23avocado.
16:24So this is a two pound lobster.
16:27We're cooking for about like ten minutes.
16:29We need this guy to rest a little bit.
16:31Why do you rest it?
16:32So all the flavours stay all together.
16:35I love you.
16:37No one knows to do that.
16:38Everyone takes it out of the boiling water and puts it in the cold water.
16:42No.
16:43Just leave it be.
16:44And you've got to let it rest.
16:45Because if you don't, you cut that lobster in half now, all those natural juices are going
16:49to come out.
16:50You lost all the flavours.
16:51That's right.
16:52Carlos.
16:53My man.
16:54Nasty stuff.
16:55Chef Carlos cuts the Maine lobster into small pieces.
16:59Then he mixes up the aioli.
17:00Mayonnaise, Dijon, tarragon and spices.
17:03A little aioli on the toast and we're good to go.
17:06So iceberg lettuce.
17:07Nice ripe tomato.
17:08As opposed to a naughty ripe tomato.
17:11Stacking that lobster high.
17:13The avocado.
17:14Bacon.
17:15And then.
17:16There you go.
17:17Look at that.
17:18So much lobster.
17:20It's so good.
17:23All these flavours laid on top of each other.
17:26Saltiness of the bacon.
17:27The beautiful, delicate flavour of the lobster.
17:30Enhanced with the tarragon aioli.
17:32I'd ask for a to-go bag, but it doesn't stand a chance.
17:36It was really, really tasty stuff.
17:38This was amazing.
17:39It was really crisp.
17:40The lobster was really tender.
17:42Really liked it.
17:43Coming up.
17:44I'm on a roll.
17:45Mmm.
17:46And raise the flag, cause it's happy hour.
17:47The cocktail flag's up.
17:48Tucked away off the Pacific Coast Highway, the beach camera puts its own spin on California
18:04fare.
18:05Like the crab stack.
18:06A tower of fresh blue crab, mango and papaya salad.
18:09And the ahi tacos.
18:11They pack a punch with Asian slaw and sriracha aioli.
18:14But the heavy hitter that I'm here for is the oxtail spring roll.
18:18Let's do it.
18:19Little piece of oxtails.
18:20Oxtail?
18:21Buddy, I love oxtail.
18:23It's so flavoursome.
18:24One of my favourites to use.
18:26So you've gone for the toughest but most flavoursome?
18:29The most flavoursome.
18:30Cut.
18:31Love it.
18:32Dump it into the flour.
18:34Okay.
18:35You're doing great.
18:36Yeah?
18:37You give me a job?
18:38I have to think about it.
18:39Oh.
18:41The oxtails are then sauteed until golden brown.
18:45Then they're braised with celery, onion, tomato, chicken stock, port and something totally
18:49out of the box.
18:51Hoisin sauce.
18:52Hoisin?
18:53So like you're going with the Asian flavours.
18:55Asian flavours.
18:56Mediterranean flavours.
18:57You are one wild, wild cat, Carlos.
19:02So next, are we going to put it in the oven?
19:05Three to four hours.
19:06Three to four hours?
19:08The oxtails are cooked for hours, making them tender and juicy.
19:12Wow, look at that.
19:13So what we're looking for is nice chunks of the oxtail.
19:18Don't shred it.
19:19Don't shred it.
19:20What you're looking for is when you buy it, it's like an explosion in your mouth.
19:23Explosion in your mouth.
19:24Next step, make the spring roll.
19:27We have the paper spring roll.
19:29I tell you that I once won a spring roll rapier champion of the world.
19:33Let's see.
19:34Meat.
19:35Little bit of meat.
19:36Emmental cheese.
19:37Emmental cheese.
19:38Emmental cheese.
19:39Oh, caramelized onions.
19:40You brush.
19:41I go all the way to the edge.
19:42Do it the way you make.
19:44On the edges.
19:45Okay.
19:46You think.
19:47Maybe I came second place in that contest.
19:51Carlos fries the spring rolls until they're crispy, brown and delicious.
19:56Then garnishes them with a little fresh horseradish and sour cream.
19:59Let's see how it tastes.
20:03It's really good.
20:04The oxtail is perfect and tender.
20:07Crispy as crispy can be, but then succulent and juicy.
20:10Now I understand what you're saying when you're like, don't shred the beef.
20:13Keep it in little chunks.
20:15It's like a little hoisin, spiciness, garlic right in your face from that sauce.
20:20Mmm.
20:21Yum.
20:22Like you.
20:23What, you didn't like me before just now?
20:25The oxtail spring roll.
20:26It was great.
20:27Very tender.
20:28Great flavor.
20:29Really, really enjoyable.
20:30That's fabulous.
20:31That's really, really, really good.
20:32I have searched far and wide to uncover these beachfront hidden gems.
20:38Now, there's only one thing left to do.
20:39Oh, that's me.
20:40The cocktail flag's up.
20:41Raise my flag in surrender.
20:42It's a happy hour.
20:43Cheers.
20:44Hey.
20:45Hey.
20:46Hey.
20:47Hey.
20:48Hey.
20:49Hey.
20:50Hey.
20:51Hey.
20:52Hey.
20:53Hey.
20:54Hey.
20:55Hey.
20:56Hey.
20:57Hey.
20:58Hey.
20:59Hey.
21:00Hey.
21:01Hey.
21:02Hey.
21:03Hey.
21:04Hey.
21:05Hey.
21:06Hey.
21:07Hey.
21:08Hey.
21:09Hey.
21:10Hey.
21:11Hey.
21:12Hey.
21:13Hey.
21:14Hey.
21:15Hey.
21:16Hey.
21:17Hey.