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Short filmTranscript
00:00:00Hey, kiddo, safety tip number one, don't leave the kids in a hot car.
00:00:16Safety tip number two.
00:00:22You were serious about that?
00:00:23Uh-huh.
00:00:24And the inspiration for my essay in English class in school starts, how I spent my summer
00:00:30looking like a total dork by Hannah Callahan.
00:00:33Dorks are good.
00:00:34Dorks don't get head injuries.
00:00:35If I had a head injury right now, maybe I'd forget how lame I look.
00:00:39Hey, need a hand?
00:00:41Uh, no, I've got it.
00:00:42Thanks.
00:00:43You look like you've got your hands full anyway.
00:00:44True enough.
00:00:45Good morning.
00:00:47Good morning.
00:01:00Looks like they're finally starting work on the place next door.
00:01:03I saw a painter out front just now.
00:01:06You ready for a little competition?
00:01:08Fancy, please.
00:01:10It's called the Five Alarm Grill, not exactly refined.
00:01:20Gil? Danny?
00:01:24Please tell me again why we thought a bunch of firefighters could open up a restaurant.
00:01:30Because we're used to cooking for large groups of people.
00:01:33We know every firefighter, cop and paramedic in this town and they love to eat.
00:01:37Let's get it done.
00:01:39I need your help.
00:01:40Hey, Chief, I thought we agreed no restaurant work while you were on duty.
00:01:44I put half my retirement savings into this place. I'm here to supervise my investment.
00:01:48And I'm off duty, so let's clean this place up.
00:01:56What in the world?
00:02:02Music?
00:02:04Oh, Sarah, come on. No suicide.
00:02:09Music
00:02:34First you want to try the beef, and then you taste the wine.
00:02:38See, they pair together perfectly...
00:02:43It pairs together... Oh my goodness, this is ridiculous.
00:02:47I'm so sorry, Beth. Can you just... One minute.
00:03:06Oh, hey!
00:03:07Hey!
00:03:09I'm sorry, aren't you the painter that...
00:03:12No, not the painter. I was painting. We all were.
00:03:16I'm Gil Callahan, former firefighter, part restaurant owner, part clerk.
00:03:20Jack Baltres.
00:03:22Ah, Sarah Westbrook. Chef Westbrook.
00:03:25Well, okay, Chef Westbrook, what can I do for you?
00:03:27Well, you can turn down the music. I can't have my customers subjected to this screeching.
00:03:34Well, it's not that bad. This song was actually top courted in 1986, so some people must like it.
00:03:39Look, I run a very elegant French restaurant, and this kind of noise does not exactly fit in with the ambiance.
00:03:46Now, I know the power tools are a temporary thing, so that I won't make a federal case over it.
00:03:50You're sure you're on such a roll.
00:03:52Listen, clearly we are going to be appealing to vastly different clientele,
00:03:56so I'm just hoping that we can be neighborly and respectful.
00:04:00So you actually want to be neighborly and respectful?
00:04:03Well, absolutely. Yes, of course.
00:04:05Well, you're doing a bang-up job establishing the tone.
00:04:08Excuse me?
00:04:09Don't you mean pardonnez-moi?
00:04:11I can see where it might be a little confusing, where you might think that pardonnez-moi means pardon me as in excuse me,
00:04:17but actually pardonnez-moi means forgive me, and no, I don't.
00:04:20Turn down the music, please.
00:04:27Nice meeting you, neighbor.
00:04:33How'd it go?
00:04:35He's an overgrown child.
00:04:37Who?
00:04:39The owner, or co-owner, and chef, and cook, or I don't know.
00:04:44He was painting before, and I guess he does it all, including being a sarcastic jerk.
00:04:48If he says that I'm not neighborly, that's hilarious.
00:04:51Oh, seems like someone made an impression.
00:04:54Is he cute?
00:04:57He is, isn't he, Sarah?
00:04:59Oh, Patsy, you've got a one-track mind.
00:05:02I don't know.
00:05:06Oh, no.
00:05:07What?
00:05:08It's nothing. It's a junk mail.
00:05:10Dad, how exactly am I supposed to get this paint out of my hair?
00:05:14Mix some turpentine in your baby shampoo.
00:05:16I'm pretty sure I have some in the garage. Bring me some diet root beer while you're out there.
00:05:20Now, there's a smart idea.
00:05:22As Mom would say, spoken like a true man.
00:05:25You're right. That is what Mom would say.
00:05:29You know she's always watching over you, don't you?
00:05:31Yeah.
00:05:33I know she's watching over me.
00:05:36I still really miss her.
00:05:40I do, too.
00:05:54We're doing it, Kate.
00:05:56We're finally opening a restaurant.
00:05:58You're gonna love it.
00:06:02Hi, Dad.
00:06:04Hi, my girl.
00:06:07Oh, you come here.
00:06:13You think I'm neighborly, right?
00:06:18Are you ready with that cream?
00:06:19Yep. Both the cream and my arm are almost completely done.
00:06:22Are you ready with that cream?
00:06:23Yep. Both the cream and my arm are almost completely done.
00:06:26There you go.
00:06:51Some chocolate.
00:06:53That is lovely. That is just lovely.
00:06:55I was impressed with my class in Le Cordon Bleu for nothing.
00:06:59Voila.
00:07:00There you go.
00:07:01Merci.
00:07:22Hey, what are you doing?
00:07:23I just saw something covered in chocolate and whipped cream go by.
00:07:28Can we get some dessert?
00:07:29We're not dressed for that place.
00:07:31Dad.
00:07:32Come on, let's just finish up. I'll buy you an ice cream.
00:07:39Looks like it's gonna be a bit colder in the base in Vista Grande.
00:07:42But we could sure use the rain. Thanks, Storm.
00:07:44And that's your Channel 17 weekend weather forecast from Storm Collins.
00:07:48And now, Redmond Roads has the place to dine this weekend in the Central Valley.
00:07:52Thank you, Nora.
00:07:53And yes, indeed, last night I had probably the most amazing meal I've ever had.
00:07:58Which is why Redmond Roads restaurant recommendation for this weekend takes us to the city of Merced.
00:08:04And a delightful eating establishment called Little Italy.
00:08:07Where the pasta was not only spectacular, but, and this is rare these days, Nora, entirely homemade.
00:08:14That sounds delicious.
00:08:15That sounds delicious.
00:08:16Little Italy had big flavor, huh, Redmond?
00:08:18Yes, indeed, Nora.
00:08:19But not big prices.
00:08:21I'm Redmond Roads.
00:08:25Anna, can you take these out to the trash?
00:08:27Then we can head out.
00:08:37I'm sorry.
00:08:38I'm sorry. I didn't mean to scare you.
00:08:40I apologize.
00:08:41Here's your book.
00:08:42Les Miserables.
00:08:43It's a, it's a wonderful book.
00:08:45You speak French?
00:08:46Yes.
00:08:47Oui, je parle.
00:08:48I speak, I lived in France for several years.
00:08:51Is it beautiful?
00:08:52It is. It's just, it's gorgeous.
00:08:55My mom was really into French stuff.
00:08:57Yeah?
00:08:58This was her book.
00:09:00We're reading it together.
00:09:03We even planned a family vacation to Paris.
00:09:05Ah, you were. You were planning. What happened?
00:09:11My mom had cancer.
00:09:14She got better. We're all going to go to Paris together.
00:09:18She never did get better.
00:09:20Anna, I'm sorry.
00:09:22I'm really sorry, honey.
00:09:25It's fine.
00:09:28Yeah, I gotcha.
00:09:30I gotcha.
00:09:32I studied French last year in school.
00:09:34Did you?
00:09:35Well, trĂšs bien.
00:09:37Nous devrions parler français.
00:09:39Okay, um, you said something like, that's good?
00:09:44Yes.
00:09:45And that we can talk in French?
00:09:47Exactement.
00:09:49Very good. If you ever want to speak French, just, you know, I'm the chef next door in the restaurant.
00:09:54Come on over and we'll talk any time you want.
00:09:56Thanks.
00:09:57You're welcome.
00:09:58I saw someone order this chocolate thing with whipped cream on it.
00:10:02It looked amazing.
00:10:03Yes.
00:10:04Did you make that?
00:10:05I certainly did.
00:10:06CrĂȘpes au chocolat, chocolate crepes, I'll make them for you any time.
00:10:09Just come on over, alright?
00:10:12You're welcome.
00:10:13I'm Sarah.
00:10:14I'm Hannah.
00:10:15Hannah, nice to meet you.
00:10:17Au revoir, Sarah.
00:10:18Au revoir, Hannah.
00:10:21A tout Ă l'heure.
00:10:32Hey, tell Taylor I said hi.
00:10:34I will.
00:10:35I will.
00:10:36Alright, you two have a good night.
00:10:37See you later.
00:10:40Well, we're finished, kiddo.
00:10:42Tomorrow's opening day.
00:10:43We've got to celebrate.
00:10:44Can we go next door and get that chocolate crepe thing?
00:10:46Really?
00:10:47That's what you want to do?
00:10:49Because I was thinking pizza and a movie.
00:10:50Dad, come on.
00:10:52How much do you think we're going to go out to eat when you're running your own restaurant?
00:10:55This could be our last chance.
00:10:58You're a little dramatic, but you make a point.
00:11:01Hey.
00:11:03You think I need a tuxedo for this fancy French place?
00:11:07If you do that in there, I'll tell everyone you kidnapped me.
00:11:14Hi.
00:11:15Welcome to Chez Varenne.
00:11:17Have you guys been here before?
00:11:18Oh, no.
00:11:19But Chef Sarah said she made crepe chocolat for me.
00:11:23You know Chef Westbrook?
00:11:25I met her the other night.
00:11:27You did?
00:11:28Well, take a moment to look over the menu, and I will let Chef Westbrook, Sarah, know that you're here.
00:11:34Oh, hey, that's not necessary.
00:11:41Chef Westbrook?
00:11:42Yes?
00:11:43The little girl at table four said she knows you.
00:11:46I thought maybe you'd want to say hello.
00:11:49You know a little girl?
00:11:54Hi, Anna.
00:11:55Hey, Sarah.
00:11:56How are you?
00:11:57You too.
00:11:59Oh.
00:12:00This is your father?
00:12:05Yeah.
00:12:06Oh.
00:12:07Sarah.
00:12:08How nice.
00:12:09Anna, you know what?
00:12:10Chef Westbrook's really busy.
00:12:11Why don't we just order?
00:12:12Okay.
00:12:13What can I tell you about the menu?
00:12:14Well, uh, what is...
00:12:18Cote de veau au fromage.
00:12:19Cote de veau au fromage.
00:12:20Okay.
00:12:21Um, what is Cote de veau au fromage?
00:12:24Excellent pronunciation.
00:12:25Cote de veau au fromage.
00:12:26It is veal cooked with ham and cheese in a...
00:12:30Veal?
00:12:31Yes.
00:12:32Oh, no, no.
00:12:33I can't eat veal.
00:12:34It's baby cow, and they lock them up.
00:12:36You know what, Hannah?
00:12:37I absolutely felt the same way when I was your age.
00:12:39Honestly, you don't know what you're missing.
00:12:40It's very, very delicious.
00:12:41But, uh, I respect your views.
00:12:44What else looks good?
00:12:45What is, uh, beef carpaccio?
00:12:48Beef carpaccio?
00:12:49It's a raw beef, and it's cooked very lightly in a lemon juice.
00:12:52Honey, why don't you just have the whole roasted chicken?
00:12:54That's simple enough.
00:12:55Actually, no.
00:12:56She'll have the beef bourguignon,
00:12:57which is just basically beef stew with a bed of publicist.
00:12:59I'll have the duck confit.
00:13:01That's confit?
00:13:02Duck confit?
00:13:03An excellent choice.
00:13:04Merci.
00:13:05De rien.
00:13:10She's really nice.
00:13:11Isn't she?
00:13:19One beef bourguignon and a duck confit, please.
00:13:22My new little friend is with her father,
00:13:25who also happens to be the jerk next door.
00:13:27Really?
00:13:28The firefighter?
00:13:30I don't know.
00:13:31He's so handsome.
00:13:32No, he's not.
00:13:33He's a barbarian.
00:13:34He called my beef bourguignon beef stew.
00:13:37No.
00:13:41I know.
00:13:42Get back to work, Patsy.
00:13:43I got you.
00:13:44What?
00:13:46Jesus!
00:13:48Why are you making us do this in the rain,
00:13:50in the fog, in the cold?
00:13:52Because we taste everything we cook,
00:13:53and everything we cook has butter in it.
00:13:55Not that much.
00:13:57Patsy, we buy 35 pounds of butter every week.
00:13:59Yes, and sometimes we have some left over.
00:14:01Yeah?
00:14:02Oh, yeah?
00:14:03How are you running off the butter?
00:14:05I think you're running off the fight
00:14:06with Mr. Handsome Firefighter.
00:14:08Would you stop calling him that?
00:14:09And besides, it's healthy to run off negative feelings.
00:14:11It's not healthy.
00:14:13It's not healthy when you're this old.
00:14:15So, okay, then let's slow down.
00:14:17As I was saying,
00:14:18it is not healthy to replace your attraction with exercise.
00:14:21You know, just because you get hot and sweaty out here
00:14:24doesn't mean you're still not all hot and bothered about him.
00:14:27Patsy, please!
00:14:29Besides, you know, I cannot believe that he is Hannah's father.
00:14:32Such a sweet, wonderful little girl.
00:14:34How could she have such a cretin for a father?
00:14:37Maybe he's not such a cretin after all.
00:14:41Come on now, speed it up.
00:14:43But hold on, seriously!
00:14:44You know what? You're such a weenie.
00:14:46Wait, wait, come on!
00:14:47Come on, it's good for the waist.
00:14:48All right, ready?
00:14:50I'm ready.
00:14:51We're ready.
00:14:52Let's do this, Dad.
00:14:55Ha!
00:14:56Whoo!
00:14:58Awesome.
00:15:00What do we do now?
00:15:02Now we wait.
00:15:03Wait?
00:15:05We were told there would be no waiting.
00:15:07Gee, Mrs. Stanton.
00:15:09Come on in.
00:15:10It's only two minutes.
00:15:11How could there be a wait? Let's go.
00:15:13Welcome.
00:15:15I don't want to go here.
00:15:16No, Dad.
00:15:18Oh, look.
00:15:19Hey, want to try this new one?
00:15:20Yeah?
00:15:21Yeah.
00:15:22Come on.
00:15:23Hey, welcome to the Five Alarm Grill.
00:15:24Come on in.
00:15:25Hi.
00:15:26Welcome, everyone.
00:15:29Hi, welcome.
00:15:30Hey, Detective Bates, Detective Ramirez.
00:15:32Why don't you guys sit right there?
00:15:43What's going on?
00:15:44What's going on?
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00:17:08What's going on?
00:17:09What's going on?
00:17:10What's going on?
00:17:36what are you doing?
00:17:38Well, you know how we used to, uh, initiate rookies into the firehouse?
00:17:41Yeah.
00:17:42Well, I think our new neighbor deserves an initiation of her own.
00:17:45So you're gonna haze Snooty McQuenchen?
00:17:47No, I'm not hazing her. I'm just welcoming her creatively to the neighborhood.
00:17:50You two realize that we're the new ones here, right?
00:17:53Semantics.
00:18:01Uh, Chef Westbrook?
00:18:02Yes?
00:18:03The woman at table six says she wants the gnocchi marinara special.
00:18:07I'm sorry, what?
00:18:08She said it was on our specials board.
00:18:09We don't...
00:18:14I want to see.
00:18:22Barbarian?
00:18:23Oh, he so does not know who he's messing with.
00:18:27It is kind of funny when you think about it. I mean, specials.
00:18:30Okay, it's not funny. It's, uh, it's clever.
00:18:33Yeah.
00:18:35Hey, I mean, it's not clever. I mean...
00:18:37All right, well, thanks for coming, you guys. Come again. Bring your kids.
00:18:40I can't believe it. That gnocchi was incredible.
00:18:42Oh, forget the pasta. I have never had French tempura before.
00:18:45So unique.
00:18:57Hey, Hannah.
00:18:58Hey, Sarah.
00:18:59Hey. How are you? What are you doing?
00:19:01I'm going down to the bookstore.
00:19:02Dad gave me money to buy some new books.
00:19:04Oh, that's nice of him.
00:19:07Were you at a yoga class?
00:19:09Yes. Yes, I was. It's a great way to relieve stress from work.
00:19:12Stress?
00:19:14You know, you should work with the firemen.
00:19:16I should? Why?
00:19:17Yeah, why?
00:19:18Because then the guys never seem stressed.
00:19:20I mean, even at the fire station, they're always goofing around and playing dumb games and playing pranks on each other.
00:19:26Pranks? Really?
00:19:27Yeah, they're about as mature as the boys in my class.
00:19:29Yeah, that sounds about right.
00:19:31Hey, would you mind if I walked down to the bookstore with you?
00:19:33Sure.
00:19:34Yeah? Oh, all right.
00:19:35Um, so wait a minute. You said something about pranks.
00:19:38They play a lot of pranks on each other. What...
00:19:40Yeah.
00:19:41Like what?
00:19:42Well, one time, uh, Danny...
00:19:49I'm never gonna have sleep, trust me.
00:19:53Are we expecting a run on quiches?
00:19:55No, not exactly.
00:19:57Oh, what are you doing then?
00:19:58Hard-boiling eggs.
00:19:59Why?
00:20:00Well, I thought the five-alarm grill guys might find them an interesting challenge.
00:20:04Oh, my God. You're gonna replace their eggs with hard-boiled ones?
00:20:08Okay, now that's funny.
00:20:10Just a little thank you for their unexpected input to my menu.
00:20:15How can I help?
00:20:20Excuse me.
00:20:23Well, hello there.
00:20:25How may I be of service?
00:20:26Well, I just had the best food here the other day, and I wanted to personally thank the chef.
00:20:31Chefs. Everyone.
00:20:33Everyone involved in making the deliciousness that I enjoyed.
00:20:44Gil. Danny. Get out of here for a second.
00:20:54Hi.
00:20:55Hey.
00:20:56You're the chef?
00:20:57I'm one of them. This is Danny. I'm Gil. Good to see you.
00:20:59Hi. Nice to meet you.
00:21:00Nice to meet you.
00:21:01Good firm handshake.
00:21:26Okay.
00:21:33These are hard-boiled.
00:21:39These are all hard-boiled.
00:21:40Amateur.
00:21:41Okay, well, looks like we're having a deviled egg special in honor of the devil next door.
00:21:45Okay, man. I'm with you.
00:21:47Hey, can you grab me the bacon from the fridge?
00:21:51It's okay.
00:21:53Pretend pig, soy, vegan, pork substitute.
00:21:58Gil, no one should have to eat this stuff.
00:22:00Oh. Nice touch, neighbor. Game on.
00:22:08Um, this man says that he's here from the health department.
00:22:11Something about an anonymous tip that the restaurant was in need of an inspection.
00:22:19Nice.
00:22:23Okay.
00:22:28Oh, no. Did someone have a little visitor from the county health department?
00:22:34I did.
00:22:36Isn't it pretty?
00:22:49It's not even French yet.
00:22:50Whoa.
00:22:51She's in over her head. Put in another CD.
00:22:53Yeah.
00:22:55Bach.
00:22:56Mozart.
00:22:57Wagner.
00:23:00Verdi and...
00:23:04Stravinsky.
00:23:05Wow.
00:23:06Seriously?
00:23:11I suppose you have an opinion on our music.
00:23:12Yes, yes, I do, actually. It's beautiful.
00:23:16Feel free to turn that up.
00:23:18Have a good one.
00:23:20Thanks.
00:23:28Patsy.
00:23:30Why did I open a restaurant in a recession?
00:23:33Is it bad?
00:23:36No, it's about the same. It's just...
00:23:38Eventually, it's not going to cut it. We're just getting by at this point.
00:23:42Well, what can we change?
00:23:44Well, obviously my postcards didn't work, nor did the coupons in the newspapers.
00:23:47We have to...
00:23:49People have got to know that we're here, you know? We've got to...
00:23:52Maybe that's not the problem.
00:23:53What do you mean?
00:23:54I mean, the restaurant is lovely, really.
00:23:57But your prices are higher than a lot of other places nearby.
00:23:59I mean, the Five Alarm Grill doesn't seem to be suffering because of the economy.
00:24:02You know, the five...
00:24:03Our prices are higher because the quality of our ingredients is higher.
00:24:07We have artful presentation.
00:24:08But, no, no, no, no. That is part of the problem, too.
00:24:11I mean, look, because high-end fare is not family-friendly.
00:24:14I mean, last month, you refused to serve a family ketchup for their little girl.
00:24:17Look, perhaps if you serve simpler fare, then maybe...
00:24:20Patsy, I'm a classically trained French chef. I'm not going to dumb down my food.
00:24:25We've got to beef up our marketing efforts.
00:24:28That sounds like a good idea.
00:24:30And now we welcome Redmond Rhodes, who has the place to eat this week.
00:24:34Oh, my gosh.
00:24:36That's it. That's perfect.
00:24:37What?
00:24:38What?
00:24:39Rustling up some magic at the Fair Oaks Cafe.
00:24:41The Channel 17 News anchor, Redmond Rhodes, he does a weekly restaurant recommendation
00:24:46and last week, they did a show in the seafood place down the street.
00:24:49And I walked by on Saturday, there was a line at the door.
00:24:52This is so what I'm going to do. This is unbelievably perfect.
00:24:54Wait a minute. Hold on. I'm going to email them.
00:24:56And it's free publicity, Patsy. It's free.
00:25:05Thank you very much. Have a good day.
00:25:07Have a good day.
00:25:13Hannah?
00:25:14It's Sarah.
00:25:15I see you everywhere now.
00:25:17You shopping for onions?
00:25:18Yeah. My dad sent me over here to get some. He'll be back in a minute.
00:25:22Ah. All right. Well, um, it was good to see you.
00:25:26All right, I've got to rush off, but I'll see you around.
00:25:29Sarah?
00:25:30Yeah?
00:25:31Do you know which kinds I should get? Because my dad said to get two dozen,
00:25:34but I didn't know there were so many kinds.
00:25:36Uh, yeah. That's actually a really good question,
00:25:39because there's a bunch of different varieties that we use for different things.
00:25:42The yellow onions are really good for sauteing, good for sauces and soups, creams.
00:25:47But those are the ones that make you cry a lot.
00:25:49The Spanish onion. Now, this one is a little bit sweeter.
00:25:53You're going to want to use this one for onion rings.
00:25:55Okay. We need those.
00:25:57I figured as much.
00:25:58Now, red onions are really the only onions that you're going to want to eat raw.
00:26:02Um, I'm going to assume that your dad's going to be putting these on burgers and sandwiches.
00:26:06You're right.
00:26:09Um, well, listen, I really do have to rush off, but you'll come speak French with me sometime?
00:26:14Yeah.
00:26:15All right. Bye.
00:26:16Bye.
00:26:19Kiddo?
00:26:20Hey, Dad.
00:26:21Chef Westbrook helping you pick out some onions, huh?
00:26:24Yes.
00:26:25You know, those are actually really good onions.
00:26:27You know what these are for?
00:26:28What?
00:26:29These are for juggling.
00:26:30Da-da-da-da-da-da-da-da-da-da-da-da-da-da-da-da-da-da-da.
00:26:33Ba-da-boom.
00:26:35Dad, do you think they're not like each other or something?
00:26:42I wouldn't say we don't like each other.
00:26:45She's a bit, um, okay, I'm, you know what, you need red shoes.
00:26:49Dad, answer the question.
00:26:53These are juggling potatoes.
00:26:54Hey, Dad, I'm going to hang out next door.
00:27:01Pour pùté francais à la casserole.
00:27:04Okay, Hannah, sure.
00:27:05What's the matter?
00:27:07Uh, well, I just bought all this crab at the market, and I was going to make the crab cakes
00:27:12that we made the other night.
00:27:13Oh, those were really good.
00:27:14Yeah, those were good.
00:27:15These are not.
00:27:16Gil, you just dropped a bunch of cash on some crab and put a big sign outside that announces
00:27:21we're having crab cake as a special.
00:27:24Are you telling me we're not serving?
00:27:25Well, I'm not going to serve crab mush sandwiches.
00:27:27Not to mention the mush I've got going here doesn't taste right.
00:27:30So as far as the customers are concerned, we're out of crab.
00:27:33At 11 o'clock in the morning.
00:27:35Hey, Hannah, are you here to speak some French, mademoiselle?
00:27:55Actually, I need a favor.
00:28:00Yes.
00:28:02Did your dad change the recipe at all?
00:28:10No, my dad doesn't use recipes.
00:28:12He says cooking's about instinct.
00:28:14You just know when it's good.
00:28:16Oh, clearly that's not true.
00:28:19Um, all right, what we've got here is crab, eggs, breadcrumbs, probably some mayonnaise,
00:28:27some Dijon mustard, lemon juice from a bottle, unfortunately, black pepper, some green onion,
00:28:34and way too much dill.
00:28:36Wow.
00:28:37You're like a food psychic.
00:28:39Yes, I am.
00:28:40And my psychic powers tells me that your dad made a little bit more than he usually makes today.
00:28:44Yeah, he did.
00:28:45Yeah, yeah.
00:28:46See, you know, some recipes you can't multiply without making changes.
00:28:50You know, the proportions are probably all off.
00:28:52Here, tell your dad to try this.
00:28:56Thanks, Sarah.
00:28:57You're welcome.
00:28:58My pleasure.
00:28:59You know, I've got to tell you, you're like a natural-born chef, you know that?
00:29:03If you ever want a lesson, feel free to come over and we'll speak a little French while we're doing it, oui?
00:29:09Awesome.
00:29:15Here you go.
00:29:17Um, you know, Hannah, can I ask you a question?
00:29:21Why did your dad decide to open up a restaurant?
00:29:27Um, a few months after my mom died.
00:29:31Dad had this really big, scary fire and the ceiling being for like a foot in front of him.
00:29:39After that, I didn't want to be a firefighter anymore.
00:29:46He used to cook for the whole fire station, so they all decided to open a restaurant together.
00:29:52That's a great idea.
00:29:54He sounds like a good dad.
00:29:56He's the best.
00:30:00You're welcome.
00:30:04Um, and Hannah, tell him to try, um, some fresh lemon zest.
00:30:08It's fresh lemon peel.
00:30:10Maybe some capers, too.
00:30:13You're welcome.
00:30:15Au revoir.
00:30:16Au revoir.
00:30:18Goodbye, sweetie.
00:30:20Bye.
00:30:25Sarah Westbrook, that was very friendly of you.
00:30:34Anyway, I think that, uh, Hannah's dad and you have a little in common.
00:30:38Like what?
00:30:40Honey, a loss is a loss.
00:30:42Put that back outside.
00:30:52No crab cakes on the menu after all.
00:30:54Here you go.
00:31:00Capers.
00:31:02Nice touch.
00:31:04Those are really good.
00:31:11You know what?
00:31:12Sarah totally saved the day.
00:31:14You did good, kid.
00:31:22It was a good night, honey, but not great.
00:31:25I don't know what to do.
00:31:27I invited local food critics to come and have a meal.
00:31:30I've had my friends write glowing reviews to centralvalleyeats.com.
00:31:34I'm gonna write Redmond Rhodes another email.
00:31:36Sarah, I think you're getting a little obsessed.
00:31:38You've emailed him.
00:31:39You left messages at the station.
00:31:41You send that guy one more note, he's not gonna be doing a story on Che Varenne.
00:31:45He's gonna be reporting on a local restaurateur who's stalking him.
00:31:49Though that could work, too, if you're interested in another angle.
00:31:52It's not funny.
00:31:53A little funny.
00:31:59Whatever you say.
00:32:01Thanks for coming, you guys.
00:32:03See you later.
00:32:06So, Taylor, Hannah, how is it growing up in a restaurant, huh?
00:32:10Not that different from growing up in a firehouse.
00:32:13Yeah.
00:32:14Loud guys and tons of food.
00:32:16That is why you're starting dance classes Monday.
00:32:18So you can totally girl out.
00:32:20Then can Hannah sleep over?
00:32:22Yeah.
00:32:23Sure, why not?
00:32:24Yeah.
00:32:25Come on, Dad, can I?
00:32:26I guess so, but it's our day off tomorrow.
00:32:27What am I supposed to do?
00:32:28Maybe relax or something by yourself before a change.
00:32:31All right, you done with this?
00:32:32Yes.
00:32:33Dish duty.
00:32:35Oh, my gosh, it's gonna be so much fun.
00:32:37Welcome back to KXP Nightly News.
00:32:39I'm Nora Smithson.
00:32:40Good night, Sarah.
00:32:41Good night.
00:32:42The restaurant has the place to eat this weekend in the Central Valley.
00:32:45Thank you, Nora.
00:32:46No, we can't.
00:32:48We are not putting flowers or anything.
00:32:51You won't even have enough time.
00:32:52You'll be asleep at 7.30.
00:32:547.30?
00:32:55No.
00:32:567.30.
00:32:57No, that's way too early.
00:32:59Yes.
00:33:007.35.
00:33:01No.
00:33:02Seriously?
00:33:03It's on the other side.
00:33:22Hey, Patsy, did you...
00:33:27Oh, it's you.
00:33:29Can I help you?
00:33:30Can I come in?
00:33:32By all means.
00:33:38Uh, Hannah told me that she came by and asked you to play food detective with my disastrous crab cakes.
00:33:43Yes.
00:33:44And these are much improved, so I want to thank you.
00:33:47And also, I thought you might want to try some.
00:33:49Oh, you're welcome.
00:33:50It was my pleasure.
00:33:51It's nothing, really.
00:33:52It's what I do.
00:33:53It's my job.
00:33:54Food.
00:33:55Yeah, but entertaining the whims of precocious nine-year-old girls is not, so thank you for that, too.
00:34:00She reminds me of myself at that age.
00:34:07So, uh...
00:34:08Oh, I'm sorry.
00:34:10Thank you, Nora.
00:34:11Well, let me tell you, I am still full from last night's dinner.
00:34:15Which is why the Redmond Roads restaurant recommendation this Friday is in the city of Vista Grande.
00:34:22That is, drumroll, please...
00:34:25The Dharma Diner.
00:34:28Local animal shelters are asking for donations to help with the...
00:34:31Sorry about that.
00:34:32Just, uh...
00:34:33So, what, you don't like Indian food?
00:34:35Because I've been to that place.
00:34:36It's got amazing chicken vindaloo.
00:34:37Really?
00:34:38No, no, no.
00:34:39I love Indian food.
00:34:40I'm sure it's wonderful.
00:34:41It's just I was, uh, kind of...
00:34:44Stupid.
00:34:46You were hoping Redmond Roads restaurant recommendation for this weekend would be Chez Varenne?
00:34:51Mm.
00:34:52Listen, I don't want to sound...
00:34:55I don't know, but who cares what a toupee with a suit thinks, right?
00:34:58Well, apparently, a lot of people do.
00:35:00Because his broadcast has been known to have some very positive influence on restaurants.
00:35:07I was just hoping for maybe a little bit of a boost.
00:35:10My restaurant needs a little boost.
00:35:15I'm closed on Mondays.
00:35:18I know you're closed, too.
00:35:20I was wondering if I could take you to lunch.
00:35:23This is a thank you.
00:35:25Which, considering everything, would mean declaring a truce first.
00:35:30Good one. I know you're kidding.
00:35:32I'm not.
00:35:40Okay.
00:35:53Wow, you sure do know how to wine and dine a girl.
00:35:56Never been taken to a food truck before.
00:35:59Trust me.
00:36:09Wow.
00:36:10I'm back.
00:36:11Brought a new kid.
00:36:16Is this the best shrimp sandwich you've ever had?
00:36:17The best.
00:36:18Not only the first, but the best, yes.
00:36:23So, the shrimp, it's marinated in a coconut bourbon reduction, yes?
00:36:28Yep.
00:36:30And I do believe I detect some Thai basil, poblano chili, a little bit of garlic, and, well, green curry, obviously.
00:36:38Wow.
00:36:39Yes, exactly.
00:36:40That's...
00:36:41Hannah was right.
00:36:42You're like a food psychic.
00:36:44I do eat more than quiche and cream sauce.
00:36:50This is really beautiful.
00:36:53This is nothing.
00:36:55Are those comfortable?
00:36:57My shoes, yes.
00:36:58You want beautiful?
00:37:00I'll show you beautiful.
00:37:01Hey, hey, hey!
00:37:03Oh, my goodness!
00:37:06Oh!
00:37:18Feels like we're a million miles from the city.
00:37:20I know, right?
00:37:23Nice.
00:37:25Impressive.
00:37:27Here we go!
00:37:29Where are you going?
00:37:30I got the keys.
00:37:32It's beautiful!
00:37:36Hey, look.
00:37:38Huh?
00:37:39Look at this.
00:37:41Oh, like a little daisy.
00:37:44Daisy.
00:37:45That's my cat's name.
00:37:47Oh, yeah?
00:37:48Yeah.
00:37:49Is that your favorite flower?
00:37:51Oh, my mom's.
00:37:52My mom's favorite flowers are daisies.
00:37:54Oh.
00:37:55It's a nice tribute.
00:37:57Where did the name Chez Varenne come from?
00:37:59Well, François-Pierre de la Varenne was one of the founding fathers of French cuisine back in the time of Louis XIV.
00:38:06I don't know.
00:38:07When you think of the mastery that is French cooking, you know, the precision and the technique, you think Varenne.
00:38:13VoilĂ .
00:38:14Chez Varenne.
00:38:15Huh.
00:38:16Really?
00:38:17What?
00:38:18I didn't know you'd pick such a sentimental name for your cat, but not your restaurant.
00:38:22Well, a cat is a living, breathing thing that you care for.
00:38:25Yeah, but so is a restaurant.
00:38:26I mean, in order for it to thrive, it needs love, attention, it needs community.
00:38:35I mean, how is that any different from a pet?
00:38:39But it could be raw.
00:38:40No, I think it's a very good point.
00:38:48What?
00:38:50I just wanted to let you know that Hannah told me about your wife, and I wanted to say how very sorry I was.
00:38:59But that obviously you are doing an amazing job with Hannah.
00:39:04Well, thank you.
00:39:06She's a big fan of yours, by the way.
00:39:10Well, maybe it's because we have something in common.
00:39:14Oh?
00:39:15I lost both of my parents when I was 15.
00:39:19Drunk driver.
00:39:21Sarah, I'm sorry.
00:39:23Yeah, me too.
00:39:31Daisy, you are not going to believe the day I had.
00:39:36Come here, sweet girl.
00:39:38I am covered in dirt, and I had lunch in a food truck.
00:39:45I love when you hug me.
00:39:47And I had the best day I've had in a really long time.
00:40:07I love you.
00:40:37So, how was your day off?
00:40:39It was great.
00:40:41Fine.
00:40:43You know, I don't know.
00:40:46It was fine.
00:40:48Great with an immediate downgrade to fine.
00:40:50You want to talk about it?
00:40:52Nothing to talk about.
00:40:54Sarah?
00:40:56Should I get started on the bread, I think?
00:41:00You're humming.
00:41:03Sarah Westbrook doesn't hum.
00:41:08So, how was your day off?
00:41:10Why?
00:41:12I mean, it's just an average day. I went for a hike, got something to eat, that's all.
00:41:15If it was such an average day, why does it sound like you need to go to confession to deal with it?
00:41:20Sarah, where's the salmon?
00:41:23Oh.
00:41:25What?
00:41:27I didn't go to the market yesterday.
00:41:29We're out of salmon.
00:41:31You forgot? Oh, that's a first.
00:41:33I did not forget, Patsy.
00:41:34I was out all day, and I...
00:41:36We have ham.
00:41:38I will make a nice ham and roasted vegetable terrine.
00:41:41You know, that sounds delicious.
00:41:48Gil, Gil.
00:41:50Seriously?
00:41:52It's growing on me.
00:41:57Get a guy a break, okay?
00:41:59His judgment is clouded at the moment.
00:42:05Okay.
00:42:20All right, that's it.
00:42:22Oh, what is wrong with you?
00:42:24You tell me. You've been all over the place all day.
00:42:27There's something up. What is it?
00:42:29There's something wrong with me.
00:42:31Cream bag? Thank you.
00:42:32Did something happen yesterday?
00:42:34What would happen yesterday?
00:42:36It was my day off. Simple.
00:42:39Aha.
00:42:41You're ridiculous, Patsy. You know that?
00:42:43All right, then.
00:42:45I am on strike until you talk.
00:42:47What?
00:42:49So that's what I did with my day off.
00:42:51Oh, that's great.
00:42:53Yeah? Yeah.
00:42:55Yeah, Gil, it's been two years.
00:42:57It's okay to get excited about someone, okay?
00:43:00Kate would have wanted that for you.
00:43:02I know that. I know that here.
00:43:04Not so much here.
00:43:06Plus, I worry about Hannah.
00:43:08Well, you said yourself that Hannah loves her.
00:43:10She does.
00:43:12And what happens if she gets all attached and it doesn't work out?
00:43:14Nice to put the cart before the horse, buddy.
00:43:18I think you're just freaked out about dating.
00:43:21How long has it been?
00:43:23Sixteen years.
00:43:25Yeah, it's probably time to get back on that horse, man.
00:43:27That's the one that's in front of the cart?
00:43:29Yeah, that's the one.
00:43:36Patsy, can you please get back here and peel the potatoes?
00:43:39I will get to that as soon as you talk.
00:43:41Patsy, please, don't be ridiculous.
00:43:43So, what happened yesterday?
00:43:45I went, I had a, I went on a kind of date.
00:43:50With?
00:43:52With Gil.
00:43:54Gil.
00:43:56Gil, the handsome firefighter Gil?
00:43:57The handsome firefighter Gil?
00:43:59Yes, yeah.
00:44:01Oh, Sarah, that's fantastic.
00:44:06Maybe.
00:44:08You know, I don't know.
00:44:10Well, was it a nice date?
00:44:13Yeah, it was nice. It was very nice.
00:44:15But that's not the point.
00:44:17What is the point?
00:44:19The point is, Patsy, is that I'm a chef and this is my restaurant and, you know, I need to be here.
00:44:23I can't be off doing something with someone else because then it just, you know, it leads to, well, I want to move away.
00:44:30And I want you to pick my daughter up from school.
00:44:32And I'm like, whoa, hey, I didn't sign up to take your daughter to school.
00:44:34Love her. She's great.
00:44:36But, you know, and then he wants to get married and move out to the suburbs and then suddenly sell your business.
00:44:40I don't want you to work anymore.
00:44:42What do you mean you don't want me to work anymore?
00:44:44This is my dream. You know that that was my dream.
00:44:46That's how we met.
00:44:48And his mother, mother, his mother doesn't like French food.
00:44:50Who doesn't like French food? Are you kidding me?
00:44:52Wow.
00:44:54Wow.
00:45:07Oh, man, you shouldn't have.
00:45:09Oh, Gil has the hots for the fancy French chef next door.
00:45:13Wow.
00:45:15You guys are idiots.
00:45:17Go kill.
00:45:19Go get him.
00:45:21Yeah.
00:45:27Hey there.
00:45:32Oh, wow.
00:45:34Look at those.
00:45:36I got them for you.
00:45:38You shouldn't have. It's really...
00:45:41I also wanted to make sure you knew that I had a lot of fun yesterday and I would really love to do that again.
00:45:46Sometime.
00:45:48Yeah.
00:45:50I thought we were having a good time yesterday.
00:45:53Yes, we did.
00:45:55Maybe, maybe too good of a time, actually.
00:45:58Do I understand that?
00:46:00I just think that maybe I'm not the relationship kind of gal.
00:46:07Wait, are we in a relationship?
00:46:09No, no, no, I didn't mean that.
00:46:11This restaurant has been my dream for ten years and I'm trying really hard to make a success of it.
00:46:16But I just, I can't do that when I'm distracted.
00:46:22Okay.
00:46:24But, you know, we're still neighbors because we're right next to each other.
00:46:28We're neighbors, so I really hope that we can still be neighbor-ly.
00:46:33You bet.
00:46:35Good.
00:46:37So I'll just see you around.
00:46:39Okay.
00:46:47Hey, Dad.
00:46:49Hey, kiddo.
00:46:56Those are beautiful.
00:46:58Those are from Gil, aren't they?
00:47:01So, did he ask you out on an official date yet?
00:47:05Sarah?
00:47:07Sarah.
00:47:09Sarah.
00:47:12Sarah.
00:47:14Sarah.
00:47:16Yes, he did.
00:47:18You know, I said no.
00:47:20Why on earth would you say no? You're clearly smitten with him.
00:47:23I'm not smitten. I'm walking with my head in the clouds all day.
00:47:26What?
00:47:28Pats, you said it yourself. You know, I'm just, I'm not here. I haven't been here.
00:47:32I forgot the fish. I've never done that before. First time ever.
00:47:34You know, that's after only one almost kind of maybe date-ish, right?
00:47:39God forbid I should get any more distracted.
00:47:42Honey, there's nothing wrong with having your head in the clouds, okay?
00:47:44You don't always have to be in such control all the time.
00:47:47Yes, I do. I do, Patsy.
00:47:50This is my restaurant. This is my livelihood.
00:47:52It is mine to make a success, and it is my failure if I lose focus.
00:47:55And I'm better on my own. It's, really.
00:47:59Oh, Sarah, come on.
00:48:01I'm gonna go and finish tidying up the dining room.
00:48:03You're good in here, right? You got it.
00:48:05Thank you, Patsy. I appreciate it.
00:48:15Here you go, Gil.
00:48:17And Taylor laughed so hard that root beer sprayed out of her nose.
00:48:21Isn't that so funny?
00:48:23Yeah, it's funny to do.
00:48:25It's soft, and you'll enjoy it.
00:48:27Okay, great.
00:48:29And then we hijacked a police car and took a joyride down to Mexico.
00:48:32It was muy bieno.
00:48:34Sounds like fun.
00:48:38So, uh, we need, like, how many times?
00:48:41Dad, look, there's Sarah.
00:48:43Oh, hey, let's let her shop.
00:48:45Come on, I'm sure she wants to be alone.
00:48:47Sarah!
00:48:51Hi, Gillian. How are you? Good morning.
00:48:53Good morning.
00:48:55Did you mean it when you said I could come cook with you?
00:48:57Well, absolutely. Absolutely. Anytime.
00:49:00Thanks, Sarah.
00:49:02You're welcome.
00:49:04Hey, Dad, you know what? Can I go get some lemonade?
00:49:07Yes.
00:49:09Yes, you can.
00:49:10Yes, you can.
00:49:12Merci.
00:49:14Au revoir, Sarah.
00:49:16Au revoir. A tout Ă l'heure.
00:49:18Thanks for that.
00:49:20She likes hanging out with you.
00:49:22I guess it runs in the family.
00:49:24I'll see you around, Sarah.
00:49:26Pats, I think we're going to prep for quiche lorraine today.
00:49:29Okay, sounds good.
00:49:31Hey, Sarah.
00:49:33Hey, Hannah.
00:49:35Is it now okay to cook with you?
00:49:37Uh, yeah, I think so.
00:49:39Patsy can handle things for a little bit, right?
00:49:41Absolutely.
00:49:43All right, let's do this.
00:49:45Thanks, Patsy.
00:49:47Awesome.
00:49:49Now, this is your basic cream sauce, right?
00:49:51Yeah.
00:49:53Now, this is your basic cream sauce.
00:49:55It's called a béchamel.
00:49:57BĂ©chamel.
00:49:59Yes.
00:50:01Now I'm going to add the last heaping tablespoon of flour.
00:50:03Whisk that in there. Good job.
00:50:05It's going to get a little lumpy.
00:50:07That's fine. No worries.
00:50:09Butter will melt right in there. Excellent.
00:50:11Very nice. Very nice.
00:50:13Now the next step is to add some hot milk.
00:50:15Just a little bit at a time.
00:50:17Keep whisking.
00:50:19Good job. Beautiful.
00:50:20I think our croque monsieur is a little bit better.
00:50:22Crunchy mister?
00:50:24Crunchy mister, yes.
00:50:26That's what it translates to, literally, yes.
00:50:29But honestly, all it really is is a fancy grilled cheese sandwich with ham.
00:50:34Okay. Croque?
00:50:36No. Croque?
00:50:38Croque monsieur.
00:50:40Monsieur. Croque monsieur.
00:50:42Croque monsieur.
00:50:44TrĂšs bien. Very good.
00:50:46Crunchy mister is way funnier.
00:50:48It's way funnier.
00:50:50That looks great.
00:50:52Yeah, no, that looks great. A little pasty, like my complexion,
00:50:54since I'm kind of missing out on summer these days.
00:50:56Hey, how's your summer vacation?
00:50:58Oh, it's good.
00:51:00Yeah? I got sunburned last week while horseback riding.
00:51:02You did? I'm so sorry.
00:51:04Horseback riding? I love horses.
00:51:06That sounds like fun.
00:51:08We should go on your day off.
00:51:10What? Oh.
00:51:12That would be fun, absolutely.
00:51:14I'm not so sure your dad would like that, but...
00:51:16No. He'd be fine with it.
00:51:18It's pretty cool.
00:51:20A girl's day.
00:51:22A girl's day.
00:51:24I like that.
00:51:34Bye.
00:51:36Bye.
00:51:38So you've invited Sarah to ride with us, too?
00:51:40Staying?
00:51:42We're going to stay?
00:51:44Well, yeah. I just thought it'd be fun if we all went out.
00:51:46Oh. Fun.
00:51:48Want me to leave?
00:51:50No, not if you don't want to.
00:51:52That's, you know...
00:51:54Shall we?
00:51:57Sure.
00:52:03Okay.
00:52:05I guess this will be my horse.
00:52:07Here we go.
00:52:09You got your clean horse, Dad?
00:52:11Got him.
00:52:13You like the horse, Sarah?
00:52:15Uh, yeah.
00:52:17Beautiful.
00:52:19Okay.
00:52:21Ready?
00:52:23Take a left.
00:52:25Dad.
00:52:27Hey, Hannah, slow down.
00:52:29Okay.
00:52:31Seem to be interfering with girls' day.
00:52:33I'm sorry about that.
00:52:35It's quite alright.
00:52:37I'm sure you didn't have much of a choice in it.
00:52:39She's very persistent, that Hannah.
00:52:41Yeah, but I like that about her.
00:52:43She'll be able to take care of herself while she grows up.
00:52:45Hannah!
00:52:47Let's race!
00:52:49Okay!
00:53:04Pull back on the reins.
00:53:06Pull down on the reins.
00:53:08That's it.
00:53:12Come on.
00:53:14Good boy.
00:53:16Good boy.
00:53:18Sarah!
00:53:20Hey, there.
00:53:22Look what Dad bought me.
00:53:24Alright, let's see what he got you here.
00:53:26Got some bread, some Gruyere cheese, some ham and mustard.
00:53:28Let's see, you making crunchy misters?
00:53:30Yes, I am.
00:53:32Dad said I could cook for him on his day off.
00:53:34Yeah, I do all the cooking.
00:53:36Let her pick up some of the slack around the house.
00:53:38You know what I mean?
00:53:40You should come, Sarah.
00:53:42Oh, you know, that would be really lovely.
00:53:44It's fine, right Dad?
00:53:46Well, Sarah is always welcome.
00:53:48I just assume she has other plans.
00:53:50I would love to come.
00:53:52As long as I can bring the dessert.
00:53:54Of course.
00:53:56I'll see you at 7.30.
00:53:587.30 it is.
00:54:00Thanks so much, anytime.
00:54:15Hi.
00:54:17Hi.
00:54:20So, how's our petite chef doing?
00:54:22She's hard at work.
00:54:24And taking it very seriously.
00:54:26Come in.
00:54:28She lit the candles.
00:54:30Did she?
00:54:32Oh, that sucks.
00:54:38Alright.
00:54:40Alright.
00:54:44Mmm.
00:54:46May I present, Hannah Callahan's crunchy misters.
00:54:49Beautiful.
00:54:51Extra cheese.
00:54:53Look at that beautiful cheese.
00:54:55Oh, it smells so good.
00:54:57Thank you, Dad.
00:54:59They look delicious, honey.
00:55:04And one.
00:55:06Oh, they're so good.
00:55:07They're so good.
00:55:09I could really get used to this, kiddo.
00:55:11Is it like really good, or is it just good for a kid?
00:55:13What's kid good?
00:55:15You know, it's good for a kid, but not an adult.
00:55:17Or you say it is, but it's not that good because you don't want to hurt my feelings.
00:55:19Well, personally, I think that it's grown up delicious.
00:55:21But what do I know?
00:55:23I'm just your dumb old dad.
00:55:25Why don't we ask an expert, Sarah?
00:55:27Mademoiselle Callahan, ce dßner est délicieux.
00:55:29No, that's not fair.
00:55:31I don't know what she said.
00:55:33She said, Miss Callahan, dinner is delicious.
00:55:35TrĂšs bien.
00:55:37The most important lesson for a chef to learn
00:55:40is to eat our own food before it gets cold.
00:55:44Again.
00:55:46What is this?
00:55:48This is some sort of cream.
00:55:50It's like a...
00:55:52BĂ©chamel.
00:55:54TrĂšs bien.
00:56:00Okay, I'm going to go do the dishes.
00:56:02Absolutely not.
00:56:03You cook, I clean. Those are the rules.
00:56:05No, you don't make me do all the dishes when you cook.
00:56:07Well, I can certainly help do the dishes.
00:56:09Let's all do them together.
00:56:11You're going to teach me how to make bread tomorrow.
00:56:13I am?
00:56:14Yes.
00:56:16Okay, I'm going to do the dishes. No arguments.
00:56:18By all means.
00:56:20Merci, Mademoiselle.
00:56:22She really is a lovely young lady.
00:56:27You're welcome.
00:56:29I worry that she's growing up too fast.
00:56:31She feels she has to take care of me now that her mom's gone.
00:56:35Thank you for coming, by the way.
00:56:38It meant a lot to her.
00:56:40And thanks for this. This was delicious.
00:56:42And it's a work of art. It's almost architectural.
00:56:44That would be French cuisine for you.
00:56:47That's French cooking.
00:56:49Very specific, very technical.
00:56:52Yes, probably exactly the reason I was attracted to it.
00:56:54How so?
00:56:56When I was a kid, my parents and I used to go to this little place called Francoise.
00:57:00In the town that I grew up, we used to go every Sunday for breakfast.
00:57:03And when my parents passed, my grandparents had to sell their house.
00:57:07And so, no more.
00:57:10And I would just go back every once in a while to just feel close to them.
00:57:15There.
00:57:17And one day I found myself being hired as a waitress there, which was really nice.
00:57:24And a few months after that, a line cook got sick and they asked me to help out, which was even better.
00:57:30And for the first time since my parents died, I felt like I was home again in that kitchen.
00:57:46You're an excellent cook.
00:57:50I mean, I threw Italian, Japanese, Greek food at you.
00:57:54You'd have thought you were trained in all those cuisines, too.
00:57:55Have you ever thought of, I don't know, straying from such traditional French dishes?
00:58:01Well, French food is definitely that. It's very precise, very exacting, very detailed.
00:58:06But at least I know that there's a right way and a wrong way to do things.
00:58:10And I find it very comforting because the rest of the universe does not exactly follow those rules all the time, does it?
00:58:16When Kate died, it was just so ridiculous. I'm a firefighter. I go to work every day. I know I'm putting my life on the line.
00:58:23But the whole idea that she was at home, she was in danger.
00:58:33I'm sorry.
00:58:35You okay over there, Bubbles?
00:58:39Sorry. I'll stay here.
00:58:46You sure you don't need help?
00:58:48All good.
00:58:49She's very stubborn.
00:58:51Where did she get that from?
00:58:56Tonight was fun when Sarah came by, wasn't it, Dad?
00:58:59Sure.
00:59:02She's pretty.
00:59:05Don't you think she's pretty?
00:59:07What's up, kiddo?
00:59:09Before Mom died, she said that one day you'd meet someone really nice.
00:59:15You might even want to get married again.
00:59:17Anna?
00:59:18She said that you might feel like you're cheating on her even though she's not here anymore and that I'd help you move on.
00:59:27Listen, I know that you like Sarah, but are you really ready for me to date?
00:59:37Yeah.
00:59:42I mean, I think so.
00:59:48Mom was right. You shouldn't have to be alone.
00:59:51You know what?
00:59:53You're just like her.
00:59:55I am?
00:59:56Yeah.
00:59:57I can't hear her anymore.
00:59:59What?
01:00:01Mom's voice.
01:00:04I used to hear her in my head.
01:00:08Telling me that she loved me.
01:00:13To do my homework.
01:00:18Brush my hair.
01:00:23Now it's all gone.
01:00:27That's what happens to everyone who loses somebody they love.
01:00:30Kiddo, that's just your mind's way of protecting you.
01:00:36Making you forget a little bit so that your heart doesn't keep breaking.
01:00:48I love you.
01:00:51I love you.
01:00:56Patsy, so is the front of the house good to go?
01:00:58Yeah, of course.
01:01:00Oh, um.
01:01:11You know, second chances don't come around that often.
01:01:14You know, second chances don't come around that often.
01:01:40Hey, come on in.
01:01:43I, uh, I know that you're busy.
01:01:45Um, I just, uh, wanted to say thank you very much for the flowers.
01:01:50Thought I'd try again.
01:01:54Sarah, I know you said no when I asked you out, but I was really hoping you'd reconsider.
01:01:59I just feel like you and I...
01:02:03I just feel like, really?
01:02:07I gotta take this.
01:02:09Yeah, Danny.
01:02:10Hey, Danny.
01:02:11Hey, buddy. Listen, uh, Hannah just got a little bump on her head.
01:02:15What?
01:02:16Yeah, she was jumping on the trampoline and her foot got caught in the springs.
01:02:20I'll be right there.
01:02:21No, no, no, no. Listen, listen. I already checked her out and I think she's fine, okay?
01:02:24Oh, yeah. Dad, I'm totally fine. Don't worry about me. I'm staying home.
01:02:27See? She's fine, alright?
01:02:29Now, I'm just following protocol for a head injury.
01:02:31We're over at the ER right now. Why don't you just go ahead and sit tight and we'll give you a call.
01:02:36Hannah's been hurt. I better go.
01:02:38Can I help?
01:02:39Don't worry. She'll be okay. Call the chief.
01:02:48Hannah's gonna be fine.
01:02:50Yeah, I hope so.
01:02:54You okay?
01:02:56What are you gonna say to go when he gets back?
01:02:59I think you should just, I don't know, go over there and say thank you.
01:03:03What?
01:03:05Did you smell something?
01:03:12What is going on? It smells like smoke. What?
01:03:17What?
01:03:18Oh, my. What happened?
01:03:19I'm just an investor here. I'm not even supposed to cook.
01:03:22I told you I couldn't.
01:03:23Then why are you cooking? That's what you can call it.
01:03:27Mike is on duty at the firehouse.
01:03:29Cooking. That's what you can call it.
01:03:31Mike is on duty at the firehouse and Danny and Gil are both with Hannah at the hospital.
01:03:36And frankly, I should join them because they're gonna give me a pounding when they find out what I did to their kitchen.
01:03:41There's nothing left to serve. It's all covered in flame retardant.
01:03:44Yes, it is.
01:03:47You did a good job with that thing.
01:03:50Fires. You fight fires.
01:03:52How did you get a hamburger up there?
01:04:02Honest to God, I don't know.
01:04:08Was something wrong next door?
01:04:10Well, the fire chief nearly burned the place down, if you can believe that irony.
01:04:13He has customers and no food.
01:04:15And from the looks of things here, Beth could actually handle the dinner service.
01:04:21Um, would you come and help me run Gil's kitchen?
01:04:25Hannah's hurt and, you know, the last thing he needs is to lose business and come back to a mess.
01:04:29Of course I will.
01:04:33Thanks.
01:04:34Dad, I'm fine.
01:04:37Dad?
01:04:38Okay, thank you. Can you help me down, please?
01:04:41Dad?
01:04:42Dad, stop! No!
01:04:47I'm fine.
01:04:48Hey, you heard the doctor. Go back to work.
01:04:51It's not gonna happen. I'm in for the night.
01:04:54Dad, you left the chief in charge. You think you're the one with the head injury.
01:04:59It's the worst that can happen.
01:05:01Listen, kiddo, I know that this restaurant has taken over our lives this summer,
01:05:05but I don't ever want you to forget you're my number one priority.
01:05:12Chip, my favorite.
01:05:15How's that feel?
01:05:17Really, Dad?
01:05:18You have a nasty bump there. You gotta ice it.
01:05:20Are you done?
01:05:29Love you.
01:05:30Love you.
01:05:33Save me some of that.
01:05:35Mm-mm.
01:05:36Okay.
01:05:37Fine.
01:05:39Hold on.
01:05:41How's that?
01:05:44It's a baby bite.
01:05:45I know.
01:05:48Oh, man.
01:06:11One beef stew and one crack egg.
01:06:13Stew's a big success. Just so you know.
01:06:16Great.
01:06:18Well, the chief said that the beef stew was a big success.
01:06:21Come on, what's that idiot know? He almost burned the place down.
01:06:23We'll see.
01:06:24But you know what? He is kind of cute in that big, burly, kind of, roo way.
01:06:28That fireman there.
01:06:30God, I love firemen.
01:06:31They're just...
01:06:33Pat, did you get back to work? Is that what you're thinking?
01:06:35Yeah.
01:06:36All right.
01:06:37But they are. It's just unbelievable. Have you...
01:06:39Okay.
01:06:40Okay.
01:06:42There really is extraordinary EMTs, firemen.
01:06:45Cops, not so much.
01:06:46But, ooh, I love... I'm talking to myself.
01:06:49You afraid about it?
01:06:50Yeah.
01:06:56Yes, I... I believe this is the place.
01:07:01Chez Varenne.
01:07:03Get a couple of those booty shots, shall we?
01:07:06That stew was amazing.
01:07:08Oh, everything was amazing.
01:07:12Aha.
01:07:14Well, uh, shall we?
01:07:22Let's give it a whirl.
01:07:25Hey.
01:07:26Hey, Chief. Come on in.
01:07:28Thanks. How are you doing?
01:07:31Oh, Hannah's out. I don't want to wake her.
01:07:34I just came by to tell you everything went really smoothly.
01:07:37It did?
01:07:38No, it didn't.
01:07:40What happened?
01:07:41I don't know.
01:07:42What happened?
01:07:43I don't know.
01:07:44I don't know.
01:07:45I don't know.
01:07:46I don't know.
01:07:47I don't know.
01:07:48I don't know.
01:07:49I don't know.
01:07:50I don't know.
01:07:51I don't know.
01:07:52I don't know.
01:07:53What happened?
01:07:54I almost destroyed the place.
01:07:56Almost burned it down.
01:07:58But your cute neighbor came by and took charge.
01:08:01Sarah?
01:08:03That cute neighbor?
01:08:04Sarah. That'd be the one.
01:08:16You may have to ask him out this time.
01:08:18Get back to work.
01:08:23Get back to work.
01:08:24Get back to work.
01:08:25Get back to work.
01:08:26Get back to work.
01:08:27Get back to work.
01:08:28Get back to work.
01:08:29Get back to work.
01:08:30Get back to work.
01:08:31Get back to work.
01:08:32Get back to work.
01:08:33Get back to work.
01:08:34Get back to work.
01:08:35Get back to work.
01:08:36Get back to work.
01:08:37Get back to work.
01:08:38Get back to work.
01:08:39Get back to work.
01:08:40Get back to work.
01:08:41Get back to work.
01:08:42Get back to work.
01:08:43Get back to work.
01:08:44Get back to work.
01:08:45Get back to work.
01:08:46Get back to work.
01:08:47Get back to work.
01:08:48Get back to work.
01:08:49Get back to work.
01:08:50Get back to work.
01:08:51Get back to work.
01:08:52Get back to work.
01:08:53Get back to work.
01:08:54Get back to work.
01:08:55Get back to work.
01:08:56Get back to work.
01:08:57Get back to work.
01:08:58Get back to work.
01:08:59Get back to work.
01:09:00Get back to work.
01:09:01Get back to work.
01:09:02Get back to work.
01:09:03Get back to work.
01:09:04Get back to work.
01:09:05Get back to work.
01:09:06Get back to work.
01:09:07Get back to work.
01:09:08Get back to work.
01:09:09Get back to work.
01:09:10Get back to work.
01:09:11Get back to work.
01:09:12Get back to work.
01:09:13Get back to work.
01:09:14Get back to work.
01:09:15Get back to work.
01:09:16Get back to work.
01:09:17Get back to work.
01:09:18Get back to work.
01:09:19Get back to work.
01:09:20Get back to work.
01:09:21Get back to work.
01:09:22Get back to work.
01:09:41Hi.
01:09:42Hi.
01:09:45Looks like I owe you another thank you.
01:09:47And that last night was the second time you swooped in and saved the five alarm grill.
01:09:51It's no problem, really. I was just happy to help.
01:09:54And actually, I was really hoping we could maybe finish the conversation that we had started earlier.
01:10:02I'd like that.
01:10:04Sarah! Get in here right now! Hurry!
01:10:08What's wrong?
01:10:10Kathy, what is wrong?
01:10:12The restaurant thing is on the news.
01:10:15Oh my God, you scared me. I thought that something was on fire or something.
01:10:19You've gotten me so worked up that it could be us one night that I got a little overexcited.
01:10:24And now, Redmond Roads has the place to eat this weekend.
01:10:28Thank you, Nora.
01:10:29Well, this week's recommendation brought us to Vista Grande.
01:10:33But here's the thing, Nora, there's a little twist in this tale.
01:10:36You see, there's a delightful, charming little French restaurant there called Chez La Renne.
01:10:41The owner and chef has been courting you for some time now to come down there and try a meal.
01:10:46Well, the other evening, while we had every intention of eating at Chez La Renne,
01:10:50I couldn't help but notice a new addition to the neighborhood just next door, in fact.
01:10:54It was a high-energy home cooking establishment called the Five Alarm Grill.
01:10:59It's run entirely by firefighters from Local Station 4 who serve up traditional and delicious rib-sticking dinners.
01:11:06And here's the thing, Nora, us civilians don't have to slide down a pole to get them.
01:11:10Or go into a burning building, I hope.
01:11:12No way, no way.
01:11:13And that's why the Redmond Roads restaurant recommendation this Friday is the Five Alarm Grill.
01:11:19Don't forget to try the macaroni cheese and delicious beef stew.
01:11:23Sounds like they're putting hunger fires out, huh, Redmond?
01:11:25Sarah, I can't believe this. I am so sorry.
01:11:30Sarah?
01:11:39I'm done.
01:11:41You're done with what?
01:11:42All of it.
01:11:44No, Sarah, you don't mean that.
01:11:45I do.
01:11:49I do.
01:11:53I wanted to be a chef all my life, and it's a goal that I've strived for, and I did a good job.
01:12:03I'm classically trained. I've traveled the world.
01:12:07I've built this restaurant to something that I could be proud of, and I was so sure that one day it was going to be a success.
01:12:17And then you showed up. You opened a restaurant on a whim.
01:12:22Did you know that nine out of ten new restaurants fail?
01:12:25But no, no, no, you're an overnight success, while I struggle on a daily basis.
01:12:32It's almost the perfect ending, me cooking at your restaurant on the night of your rave review.
01:12:40It's like driving the final nail into the coffin of my restaurant.
01:12:43Come on, don't say that.
01:12:44Why not? Because your restaurant is going to be an even bigger success tomorrow, and mine is just going to be the joke of the city.
01:12:54I'm going to go close the doors right now.
01:12:56Sarah.
01:12:57Sarah.
01:13:02Jill, I'm sorry. She's a passionate woman, sometimes a little too passionate.
01:13:09It's just that this restaurant, it's all she's had, it's all she's wanted, actually, until she met you.
01:13:32Oh, Sarah.
01:13:34Whatever you're going to say, Patsy, please do not interject the phrase handsome firefighter.
01:13:41Would you prefer crybaby, woe is me, melodramatic chef who overreacts and throws an incredible man under the bus?
01:13:51It doesn't have the same ring to it, does it?
01:13:55You have to know this wasn't Gil's fault.
01:13:57I know.
01:13:58There's more to life than cooking, Sarah.
01:14:00You can't keep pushing people away.
01:14:03Because sometimes they won't come back.
01:14:13Does anyone know where Gil went?
01:14:15Uh, I don't know. I'll give him a call.
01:14:17Does anyone know where Gil went?
01:14:18Uh, I don't know. I'll give him a call.
01:14:27He's not answering. He's going straight to voicemail.
01:14:43Hi. I need to get into the news studio. It's important.
01:14:46Right, buddy. Sure.
01:14:47What's going on here?
01:14:51So, honest Gil, from one to ten, how badly do you think I messed things up with Gil?
01:14:56Why does it only have to go up to ten?
01:15:02Hey, Hannah.
01:15:04Hi, um, do you maybe know where my dad went?
01:15:07Okay, in three, two...
01:15:09Thanks, Coach Cassidy, for that KXB sports report.
01:15:13And now it seems we have a visitor.
01:15:15Yeah, he...
01:15:17That's right, Nora, we do indeed have a visitor with us.
01:15:20He's on television.
01:15:21Now, viewers, if you were watching the Redmond Roads restaurant review earlier in the broadcast...
01:15:25Dad?
01:15:26You would have heard me mention the Five Alarm Grill.
01:15:28Well, Gil Callahan, the owner and chef at the Five Alarm Grill,
01:15:33is here in the studio with us this evening, and he has something rather interesting to say.
01:15:38Good evening, Gil.
01:15:40Good evening. Thank you, Redmond. Hi, Nora.
01:15:43Um, well, here's the irony.
01:15:46You came to our little street to try Sarah Westbrook's cooking, but that's exactly what you did.
01:15:52You just did it at the Five Alarm, my restaurant.
01:15:54You see, um, my daughter had been hurt, and I had to step out,
01:15:58and Sarah came in at the last minute so that we didn't have to close down for the night.
01:16:03So, let me get this straight, Gil.
01:16:05Jeff Westbrook left her restaurant to run the Five Alarm Grill in your time of crisis?
01:16:10That's right, she did.
01:16:11So, she cooked the delicious beef stew I tasted?
01:16:14She did, Redmond, and if you do review the Chez Verun, you will try her beef bourguignon,
01:16:18and that's a fancier, even better version of that stew.
01:16:21It's one of the many amazing things that Sarah has on her menu.
01:16:25So, what do you say, Redmond? Dinner at Chez Verun next week?
01:16:29Well, how could I refuse?
01:16:31But I must tell you, Gil, I've reviewed a lot of restaurants in my time,
01:16:34and I don't think I've ever come across anything quite like this before.
01:16:38Well, she's... well, she's my neighbor.
01:16:41I'm just being neighborly.
01:16:51Well, what?
01:16:52That has been a very surprising KXP Channel 17 News Report.
01:16:56I'm Redmond Brite.
01:16:57And I'm Nora Smithson.
01:16:59And from all of us here tonight, have a good night.
01:17:02Good night.
01:17:07That's a wrap, people.
01:17:08And we're clear.
01:17:09And we're clear.
01:17:10And we're clear.
01:17:26Sarah.
01:17:27Hi.
01:17:28Hi.
01:17:29Where is everybody?
01:17:31Oh, they went home.
01:17:32Danny and Elise took Hannah home with them.
01:17:35Oh.
01:17:37Okay.
01:17:39Hey.
01:17:41I'm really sorry.
01:17:42Don't you dare apologize.
01:17:44I'm the one that should apologize.
01:17:48You're a good man, Gil Callahan.
01:17:50Wow.
01:17:53You're welcome.
01:17:55And that thing that you said on TV about us being neighborly?
01:18:03I'm sorry. I don't... I don't...
01:18:05I can't do that.
01:18:08It just wouldn't be enough.
01:18:13Because I think I'm falling in love with you.
01:18:18And...
01:18:20You're clearly in love with me.
01:18:24Or else you wouldn't have gone on TV and made such an incredible fool of yourself.
01:18:33You're not going to take this easy on me, are you?
01:18:35No.
01:18:37No.
01:18:42All right.
01:19:05Good evening.
01:19:06This is Redmond Road, outside Le Five Alarm Grill.
01:19:10Or maybe the Five Alarm Grill.
01:19:12Who knows how you're supposed to pronounce this very eclectic restaurant,
01:19:15which, as you know, is a rather eclectic mix between Chez Varenne and the Five Alarm Grill.
01:19:20Tonight, of course, is the first night, opening night, of this wonderful new restaurant.
01:19:24Some of the patrons are already inside, enjoying a wonderful meal.
01:19:27I hope soon to join them.
01:19:28So, once again, this is Redmond Road, outside Le Five Alarm Grill.
01:19:32Enjoy your meal. I hope soon to join them.
01:19:34So, once again, this is Redmond Road's Restaurant Review.
01:19:37Bon appétit and good night.
01:19:54VoilĂ , mademoiselle.
01:19:56Merci.
01:19:57De rien.
01:20:03Merci.
01:20:04Thank you so much.
01:20:08Redmond.
01:20:09I would like you to meet Sarah.
01:20:10Oh.
01:20:11Nice to meet you.
01:20:12Congratulations.
01:20:13Thank you very much.
01:20:14Have that for me one moment.
01:20:20Great.
01:20:26Oh, come on.
01:20:31You start first.
01:20:32Oh, I get it.
01:20:36How nice to meet you.
01:20:37Yes.
01:20:40Okay.
01:20:41C'est fait.
01:20:42Oh.
01:20:59Bon appétit.
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