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HELLO.
BASICALLY, OF COURSE, YOU WANT TO MAKE YOUR CITY
A BETTER PLACE IN WHICH TO LIVE.
NOW, FRED, THIS MOTION PICTURE SHOWS, GRAPHICALLY,
THE TRENDS AND FORCES WORKING CONSTANTLY
IN ALL OUR TOWNS AND CITIES, DOES IT NOT?
YES, I THINK IT DOES.
I'M SURE THAT YOU WILL SEE
THE EXCITING OPPORTUNITY THAT EXISTS
FOR YOUR CITY TO BECOME BETTER.
YOU AND YOUR STAFF HAVE BEEN WORKING OUT WAYS
TO HELP MEET THE NEEDS OF OUR DYNAMIC AMERICAN CITIES,
HAVE YOU NOT?
WHY, YES --
BE MORE LIKE [BLEEP] VANCOUVER.
[ GRUNTS ]
ACTION!
♪ AAH! ♪
Bourdain: I'M ANTHONY BOURDAIN.
♪ THAT'S RIGHT ♪
I WRITE.
I TRAVEL.
I EAT.
AND I'M HUNGRY FOR MORE.
♪ OOH ♪
♪ YOU GOT TO ♪
♪ GET LOST ♪
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY THE TRAVEL CHANNEL, L.L.C.
WHAT MAKES ONE CITY BETTER THAN ANOTHER?
WHAT MAKES A CITY COOL?
Man: FOLLOW THE CROWD TO THE EMPIRE CITY, THE WONDER CITY,
THE WINDY CITY, THE FASHION CITY.
SIZE, LOCATION?
REACHED A MILLION, 2 MILLION, 5 MILLION. WATCH US GROW.
INFRASTRUCTURE?
IT'S NEW, IT'S AUTOMATIC.
IT DICTATES, RECORDS, SEALS, STERILIZES, STAMPS, AND DELIVERS
IN ONE OPERATION WITHOUT HUMAN HAND.
NATURAL RESOURCES?
THERE'S WOOD AND WHEAT AND KITCHEN SINKS AND CALICO.
SOLD. WHO'S NEXT? GET THE BIG MONEY.
VANCOUVER, BRITISH COLUMBIA.
IT'S CALLED THE CITY OF GLASS.
IT'S FASTER AND FASTER, BETTER AND BETTER.
VANCOUVER, I CAME HERE FIRST ON A BOOK TOUR
AND LIKED IT IMMEDIATELY.
IT'S A PLACE I LIKE TO COME BACK TO.
SURE, IT RAINS ALL THE TIME,
AND THERE'S NO SHORTAGE OF VEGETARIANS,
AND THEY HAVE A PUBLIC BEACH FILLED WITH ALBINO NUDISTS,
YET IT RECENTLY RANKED THE MOST LIVABLE CITY IN THE WORLD.
HOUSING, BETTER SCHOOLS AND PARKS.
THE LIST MAKERS HAVE THEIR REASONS,
AND, OF COURSE, I HAVE MINE.
IT'S A RESTAURANT TOWN. IT'S A FOODIE TOWN.
IT'S A CHEF TOWN.
IT'S A MULTICULTURAL CITY, A PROVERBIAL MELTING POT
WHERE THE ELEMENTS DON'T MELT TOO MUCH
AND LOSE DISTINCT FLAVORS.
A REALLY, REALLY, REALLY GOOD IDEA.
SO, HOW ABOUT THIS "COOL" THING?
WHERE DO WE TRACK THAT DOWN?
VANCOUVER PROVIDES AN EXCELLENT CASE STUDY,
PARTICULARLY IF WE HIT THE HISTORY BOOKS
AND EXPLORE THE VERY BEGINNINGS OF THIS GATHERING OF PEOPLE.
1867 --
A MAN WITH THE UNFORTUNATE NAME OF "GASSY" JACK DEIGHTON
ARRIVES CARRYING ONLY THE BARE ESSENTIALS --
A BARREL OF WHISKEY AND HIS WIFE.
GASSY NOTICES THE APPALLING CONDITIONS
OF LOCAL WORKERS IN THE AREA.
AFTER WORK, PEOPLE WANTING A DRINK
HAVE TO HIKE 20 KILOMETERS THROUGH THE WILDERNESS.
THE ENTERPRISING GASSY CALLS THE POPULACE TO ASSEMBLE.
IF THEY HELP HIM BUILD THE TAVERN RIGHT THERE,
HE PROMISES, THE DRINKS WILL BE ON HIM.
WITHIN 24 HOURS,
THE GLOBE SALOON WAS OPEN FOR BUSINESS.
AND THAT IS HOW GASTOWN,
VANCOUVER'S OLDEST NEIGHBORHOOD, CAME TO BE --
FOUNDED ON THE SHOULDERS OF DESPERATE ALCOHOLICS
BY AN ENTREPRENEURIAL BAR OWNER.
WITH ITS NOBLE ORIGINS NOW EXPLAINED,
WE CAN MOVE ON TO MY OWN MORE PERSONAL IMPRESSIONS
OF WHAT MAKES VANCOUVER GREAT.
AND IT PROBABLY HELPED
THAT THE FIRST THREE PEOPLE I MET WERE THREE CHEFS --
PINO, TOJO, AND VIKRAM.
YES, CHEF?
MUSSELS, STAND BY. VEAL CHOPPED.
MUSSELS, STAND BY. VEAL CHOP.
THREE COMPLETELY DIFFERENT CHEFS...
Vij: NOTHING AL DENTE HERE.
WE BASICALLY JUST KEEP STIRRING IT UP.
...MAKING COMPLETELY DIFFERENT FOOD.
STRONG. MAKE EVERYTHING.
BUT ALL THREE TYPICAL OF THE KIND OF DIVERSITY
EMBLEMATIC OF VANCOUVER.
Bourdain: YOU KNOW, WHEN I FIRST CAME HERE,
A FRIEND THREW A LITTLE DINNER PARTY
AND INVITED LOCAL CHEF LUMINARIES.
AND PINO SHOWED UP, HIS FRIEND VIKRAM -- AN INDIAN DUDE --
AND THEIR FRIEND TOJO.
WE HAD A RATHER LATE NIGHT, SHALL WE SAY?
YOU DON'T GIVE A [BLEEP] ANYMORE.
[BLEEP] [BLEEP]
NO, NO, NO. I BET YOU MONEY.
FREE AND FRANK EXCHANGE OF VIEWS HERE.
[BLEEP] [BLEEP] [BLEEP] [BLEEP]
IT'S LIKE THE GAMBINO CRIME FAMILY.
ALL BECAME FRIENDS, AND WHENEVER I COME TO TOWN,
I RECONNECT WITH THE THREE AMIGOS.
RIGHT NOW, I'M GOING TO SEE
THE ITALIAN LEG OF THIS TROIKA OR HEROES,
MY FRIEND PINO.
BUONASERA, BUONASERA.
WELCOME.
PINO IS THE CHEF OF CIOPPINO'S MEDITERRANEAN GRILL,
WHICH SERVES, UNSURPRISINGLY, MODERN ITALIAN FOOD
WITH LARGELY LOCAL INGREDIENTS.
MUCH LIKE GASSY JACK,
PINO WAS A PIONEER IN THIS NEIGHBORHOOD.
TURNED A DOWN-ON-ITS-HEELS INDUSTRIAL DISTRICT
INTO A HOT RESTAURANT NEIGHBORHOOD.
AND HE DID IT THROUGH GRIT, DETERMINATION,
AND THE LIBERAL USE OF CHILD LABOR, APPARENTLY.
THIS IS MY SON. LOOK AT HIM.
OH, MAN, THEY GOT YOU WORKING ALREADY?
AREN'T THERE LAWS AGAINST THAT? I LIKE THAT.
ORIGINALLY, BACK IN THE GOOD OLD DAYS,
THIS WAS WHEN ALL THE REAL CHEFS STARTED,
HEY, TONY, LOOK AT THIS.
THE COLOR'S BEAUTIFUL.
Pino: ALL THE WAY THROUGH.
NEVER GONE ABOVE 85 DEGREES.
THIS IS THE END.
SEE HOW EVEN TENDER THE END IS...
IT'S BEAUTIFUL.
NO, NO, NO, THE NEW PLATES, THE NEW PLATES. DINNER PLATES.
KEEP IT CLEAN, KEEP IT CLEAN.
WE'RE GONNA DO BRUSCHETTA AND FAVA BEANS.
MY IMPROMPTU VISIT CATCHES PINO IN THE MIDDLE OF THE RUSH.
YES. NO, THERE. I'M COMING THERE.
BUT HE REFUSES TO SEND ME OFF WITHOUT A SNACK.
WHAT I DID, I DID A LITTLE CHILLED-TOMATO CONSOMMé
WITH SOME LOBSTER.
WHAT WE'RE GONNA DO -- I NEED SOME GOOD OLIVE OIL.
WEST-COAST LOBSTER WITH WEST-COAST FLAIR,
AND, OF COURSE, A LITTLE BIT
OF MEDITERRANEAN MASTERSHIP ON THE CONSOMMé.
BEST FOOD NORMALLY IS IN THE KITCHEN, ISN'T IT?
NO REASON TO GO OUT THERE AT ALL.
ARE WE GONNA GET TOGETHER WITH THE OTHER WILD MEN
LATER IN THE WEEK?
WE'RE GONNA HAVE A MULTICULTURAL BARBECUE.
OKAY, GUYS, THIS IS THE SPICY ONE.
THIS IS NOT THE SPICY ONE.
I FEEL LIKE A PUNK WHEN I COME BACK IN A KITCHEN.
I WAS JUST BACK THERE FOR 3 MINUTES,
AND I'M GOING, "OH, MAN, IT'S HOT."
I'M OVER IT. I'M PAST IT.
[ THUNDER CRASHING ]
VANCOUVER, CANADA.
JUST IN CASE YOU HAVEN'T BEEN WATCHING, IT RAINS A LOT.
IT'S RAINING NOW.
SO, HOW COME ALL THOSE BEAUTIFUL SHOTS
OF SUNNY CITYSCAPES
AND UNBROKEN VISTAS OF GREEN AND BLUE?
STOCK FOOTAGE.
THE STOCK FOOTAGE IS BECAUSE SOMEBODY SCHEDULED THIS SHOOT
DURING THE RAINIEST WEEK OF THE YEAR,
AND THAT SOMEBODY WOULD BE ASSOCIATE PRODUCER NARI,
WHO YOU MAY REMEMBER FROM THE KOREA EPISODE.
[ LAUGHS ]
HEY, HEY.
SO SORRY ABOUT THE RAIN. I KNOW.
UH, TWO MINUTES LATE.
I'M SORRY. THIS RAIN, YOU KNOW, THE TRAFFIC.
LISTEN, NARI, LET ME EXPLAIN A FEW THINGS TO YOU.
YOU UNDERSTAND, THIS IS A BIG BREAK FOR YOU.
THIS IS YOUR FIRST JOB AS PRODUCER ON THIS SHOW.
I HAVE TO TELL YOU FRANKLY
THAT SOME OF THE PEOPLE BACK IN THE OFFICE
WERE NOT SUPPORTIVE OF THIS MOVE,
BUT I WAS IN THERE.
LET'S MOVE.
PROTECT THE HAIR. PROTECT THE HAIR.
PROTECTING, PROTECTING.
TO BE HONEST,
WHEN NARI WAS MY SIDEKICK ON THE KOREA EPISODE,
SHE HAD TO PUT UP WITH A LOT.
SO, I DECIDED TO REWARD ALL HER HARD WORK
BY GIVING HER A RARE OPPORTUNITY
TO ACTUALLY ASSISTANT-PRODUCE AN EPISODE.
I HOPE MY KINDNESS AND TRUST HAVE NOT BEEN MISPLACED.
BUT WHAT ABOUT VANCOUVER STREET FOOD?
AN INDIGENOUS MUTANT FORM OF WIENER, PERHAPS?
NOW, NARI, IN EVERY COMMUNITY WE VISIT,
THERE IS INVARIABLY THE HOT-DOG VARIATION.
THERE'S ONE IN EVERY TOWN.
JAPA DOG IS ONE SUCH PLACE.
SEAWEED SPRINKLES...
DAIKON RADISH...
AND WASABI MAYONNAISE.
THE REASON FOR JAPA DOG'S NAME
IS CRUDELY OBVIOUS, YET GRATIFYING.
THAT LOOKS EXTRAORDINARY.
IF LIFE HAS TAUGHT US ANYTHING,
MYSTERY MEAT IN A TUBE FORM --
MARK OF QUALITY.
LOCALS STACKED UP TO EAT IT.
SEE, RECOGNIZE THESE SIGNS, NARI.
WIDELY ACCLAIMED BY NOTED JOURNALISTS
AND A GROWING CELEBRITY CLIENTELE,
JAPA DOG IS INCREASINGLY WHERE THE ELITE MEET TO EAT.
I THINK THESE GUYS HAVE BEEN HERE FOR ABOUT TWO YEARS NOW.
THEY HAVE QUITE A FOLLOWING. HE HAS QUITE A FAN BASE.
EVEN IN JAPAN -- PEOPLE FROM JAPAN COME HERE.
YEAH, THEY SEEK HIM OUT.
IT'S ENCOURAGING THAT YOU'VE DONE YOUR RESEARCH.
YOU'RE NOT WAITING FOR ME TO ORDER IT, ARE YOU?
GET IN THE GAME, GET IN THE GAME.
COULD I HAVE ONE TERIMAYO DOG FOR THIS GENTLEMAN?
AND I WILL HAVE THE MISO DOG, PLEASE.
THE TERIMAYO DOG --
BEEF SAUSAGE WITH TERIYAKI SAUCE,
FRIED ONIONS, NORI SPRINKLES, AND JAPANESE MAYO.
THANK YOU. THAT'S MINE.
THE LILTINGLY BEAUTIFUL-SOUNDING
MISOMAYO DOG...
...A TURKEY FRANK WITH DAIKON SPROUTS,
MISO-SESAME, AND MAYO.
DO YOU WANT ALL THESE FIXINS?
WASABI MAYONNAISE LOOKS GOOD.
OH, THIS IS FANTASTIC.
OH, YEAH, THE WASABI -- EXCELLENT.
YEAH, LET ME HAVE A BITE OF THAT.
IT'S SO GOOD.
YOU WOULD NEVER THINK TO PUT THESE THINGS TOGETHER,
BUT IT'S SO GOOD.
CAN I HAVE A BITE OF YOURS?
NO.
NARI, DIDN'T YOU NOTICE SOMETHING HERE?
COMING UP NEXT,
JUST HOW MUCH UNHAPPINESS
CAN AN INEXPERIENCED PRODUCER CAUSE ME?
HAVING A MILD CARDIAC INCIDENT.
LUCKILY, I'LL BE MEETING UP WITH A SECOND AMIGO -- TOJO.
Bourdain: 77 MILES NORTH OF VANCOUVER IS WHISTLER MOUNTAIN,
CONSISTENTLY RANKED NUMBER ONE IN THE WORLD
FOR SKI AND SNOWBOARDING SLOPES.
THE 2010 OLYMPICS ARE BEING HELD THERE.
IN FACT, THE FIRST-EVER GOLD MEDALIST FOR SNOWBOARDING
IS CURRENTLY TRAINING THERE.
IT'S BIG.
IT'S THE BIGGEST ON THE CONTINENT --
SLOPES AND SLOPES AND SLOPES,
AN OUTDOORSMAN'S WONDERLAND.
[ THUNDER CRASHING ]
IT'S FREAKIN' JULY.
NARI PROMISED ME DEEP POWDER AND PRIME SLOPES
AND I COULD DRESS LIGHT.
THE WINTER SEASON ENDS IN MAY, AND THEN THE SNOWBOARD PARKS
AND ALL THE SUMMER STUFF HAPPENING HERE
STARTS UP IN JUNE AND GOES SOMETIME INTO AUGUST,
DEPENDING ON SNOW CONDITIONS.
AND THIS GUY KNOWS HIS STUFF.
MEET SNOWBOARDING OLYMPIC GOLD MEDALIST
ROSS REBAGLIATI.
I'M EXPECTING THAT THE SNOW IS GONNA BE SOFT,
SO IT'S GONNA ACTUALLY MAKE FOR A PRETTY EASY DAY OF LEARNING.
AND DID I MENTION THAT NARI ARRANGES
SNOWBOARDING LESSONS ON COMPANY TIME?
[ LAUGHS ]
WHOA!
[ Sarcastically ] YEAH, THIS IS GONNA BE A GOOD SCENE.
WHOA-WHOA WHOA! WHOA! WHOA!
NO, THIS ISN'T ONE OF THOSE
UNBELIEVABLE TELEVISION COINCIDENCES
WHERE WE JUST HAPPEN TO RUN INTO HIM.
TRY TO SLIDE TOWARDS ME.
ROSS ACTUALLY HIRES HIMSELF OUT FOR THIS STUFF OCCASIONALLY,
THOUGH WHAT HE'S DOING GIVING NARI LESSONS
IS ABSOLUTELY BEYOND ME.
MY MOM IS GONNA BE SO PROUD.
WHOA!
WHOA! WHOA!
DO I HAVE SNOT COMING OUT OF MY NOSE?
IS MY TOTAL MISERY AS APPARENT AS I FEEL IT IS?
IF WE'D BEEN HERE LAST WINTER,
I WOULD HAVE BEEN BOMBING DOWN THE MOUNTAIN
IN 10 INCHES OF PACKED POWDER...
...AND NARI WOULD HAVE BEEN
SNOWBOARDING LIKE A PROFESSIONAL...
...ROSS WOULD HAVE BEEN DOING INCREDIBLE FREESTYLE STUNTS.
INSTEAD, I'M STANDING HERE IN THE POURING RAIN,
WEARING ABSORBENT SPONGES.
CAN'T FEEL MY FINGERS.
HAVING A MILD CARDIAC INCIDENT.
MY FIRST, BY THE WAY.
AND THE CONDITION'S SO STICKY.
I MEAN, I CAN'T -- I CAN'T EVEN -- [BLEEP]
[BLEEP]
I'M HEADING BACK TO THE LODGE TO MAKE A FEW PHONE CALLS.
NARI IS GONNA BE REPLACING INK CARTRIDGES IN THE COPY MACHINE
AND HOSING OUT THE EXECUTIVE BATHROOMS
FOR, LIKE, LIFE AFTER THIS SHOW.
I THINK THAT'S ABOUT A WRAP.
NARI, SENSING PERHAPS MY DISSATISFACTION,
SUGGESTS HIKING, BIKE TRAILS...
PROBABLY IN THE HOPE THAT I DIE
BEFORE TAKING A FRESH LOOK AT PRUNING THE PAYROLL.
NICE TRY.
NEXT IDEA...
WHOO-HOO-HOO!
WHOO-OO!
Man: OKAY, WELCOME. WE'RE IN THE RAINFOREST.
WE'RE BETWEEN WHISTLER AND BLACKCOMB MOUNTAINS.
BEAUTIFUL OLD-GROWTH FOREST.
WE'RE ON ZIPTREK ECOTOURS,
AND WE'RE GONNA TAKE YOU ON A ZIP LINE RIGHT NOW
AROUND 100 FEET ABOVE THE CREEK.
Nari: YOU'RE, LIKE, ON YOUR OWN?
Man #2: NO ONE'S WITH YOU, YOU'RE ZIPPING BY YOURSELF,
ONE-ON-ONE WITH A LITTLE TINY CABLE...
...GOING ALMOST 100 KILOMETERS AN HOUR.
Nari: BYE [BLEEP]
WHEN YOU GET TO THE OTHER SIDE,
YOU'RE GONNA LAND FIVE STORIES UP IN A CEDAR TREE,
AND THE ONLY WAY OUT OF THAT TREE
IS TO TAKE ANOTHER ZIP LINE.
Nari: I'M KIND OF SCARED OUT OF MY WITS RIGHT NOW.
NO, I'M SERIOUS, I'VE NEVER REALLY DONE ANYTHING LIKE THIS.
I KNOW YOU'VE PARAGLIDED, YOU SKYDIVE.
HAVE YOU EVER EATEN AT DENNY'S?
[ LAUGHS ]
THIS IS MUCH LESS SCARY.
WELL, YOU WORE DARK-COLORED PANTS, SO THAT'S ALWAYS A PLUS.
[ LAUGHS ]
OH [BLEEP]
JUST WALK DOWN THE STAIRS SLOWLY, ONE STEP AT A TIME,
AND ENJOY THE RIDE.
OH, JEEZ. OH, NO!
YOU COULD ACTUALLY HEAR THE DOPPLER EFFECT
AS NARI GOES SQUEALING INTO THE HIGH FOREST.
AAAAH!
THAT REALLY WASN'T THAT BAD.
NOT TOO SCARY?
NEXT ONE, I'LL BE HAVING A CIGARETTE AND A MARTINI.
COCKTAILS ARE FOR THE TALENT, NARI,
THE TALENT.
I'M FORCED TO CATCH UP ON MY REST
WHILE HURTLING THROUGH THE WEEDS.
I'M JUST DOING THIS AS A WAY TO DRY MY CLOTHES.
I WANT TO SEE, LIKE, A REALLY FAT GUY DO THIS.
IS THERE A WEIGHT LIMIT?
HOW DO YOU SLOW THEM DOWN AT THE OTHER END?
ALL RIGHT, TONY.
I WISH I COULD TRAVEL AROUND NEW YORK LIKE THIS,
FROM BUILDING TO BUILDING.
IF ONLY THERE WERE AN IRISH PUB UP HERE.
NOW, THAT WOULD BE A GOOD SCENE.
READY?
HERE GOES TODD, OUR CAMERAMAN.
IS SOMEONE GONNA GUIDE HIM?
OH, MY GOD!
NICE SHOT, TODD.
UPSIDE DOWN? YES.
Man #3: REALLY, REALLY SIMPLE.
MOST IMPORTANT THING -- YOU GOT TO THINK ABOUT
THAT THE TETHER IS GONNA BE BETWEEN YOUR LEGS.
SO, IF YOU DON'T GET BACK UP, ZIPTREK VASECTOMY.
[ OMINOUS MUSIC PLAYS ]
YOU GOT TO MAKE SURE YOU'RE FLIPPED UP BEFORE THE OTHER END,
OR IT'S GONNA REALLY...
THIS IS ACTUALLY PRETTY FUN -- A NEW PERSPECTIVE.
PERHAPS I SHALL LET THE GIRL LIVE...
MAYBE.
[ THUD ]
OKAY, ENOUGH HIGH-ALTITUDE NONSENSE.
GET ME BACK TO THE CITY, WHERE I'M MORE COMFORTABLE.
TIME TO MEET THE SECOND MEMBER
OF THE NOTORIOUS VANCOUVER THREE -- TOJO.
AS A YOUNG MAN IN OSAKA, TOJO APPRENTICED AT A RYOKAN,
WHERE HE ACQUIRED A MENTAL CATALOG
OF SOME 2,000 TRADITIONAL JAPANESE PREPARATIONS.
OKAY! OKAY! OKAY!
GO AHEAD!
LOOKING TO MOVE BEYOND THAT, HE MOVED TO VANCOUVER.
OKAY.
THE SMART SEATS AT TOJO'S ARE AT THE OMAKASE BAR,
WHICH MEANS, LITERALLY, "CHEF, I'M IN YOUR HANDS."
TOJO, UNLIKE A LOT OF TRANSPLANTED JAPANESE CHEFS,
RELIES HEAVILY ON WHAT IS AVAILABLE LOCALLY,
RATHER THAN GETTING EVERYTHING FLOWN IN FROM TOKYO.
HE CELEBRATES VANCOUVER'S
RATHER EXTRAORDINARY BOUNTY OF FRESH SEAFOOD
AND ADAPTS HIS DAILY MENU POSSIBILITIES TO THAT.
MORE TRADITIONALLY, HE GETS TO KNOW HIS CUSTOMERS PERSONALLY,
REMEMBERING THEIR LIKES AND DISLIKES
AND BUILDING THEIR MEALS AROUND THAT KNOWLEDGE.
HE KNOWS, OF COURSE, WHAT I LIKE.
THAT'S RIGHT.
ALL LOCAL.
TEMPURA-FRIED ZUCCHINI BLOSSOMS STUFFED WITH FRESH SCALLOP.
HERE WE GO WITH THE LOCAL PRODUCTS.
IT TASTES AS JAPANESE AS IT GETS.
BUT YOU SAY, INSPIRED BY YOUR FRIEND?
THIS IS A VERY GOOD ONE.
NEXT UP, SALAD TOJO-STYLE.
THIS SALAD, I LIKE.
THAT'S LUXURIOUS.
ALL RIGHT, NOW HALIBUT.
HALIBUT?
CHEEK?
OH, I LOVE HALIBUT CHEEKS. IT'S ONE OF MY FAVORITE THINGS.
WITH MOREL.
WHAT DID YOU DO TO THE MOREL?
OHH, THAT'S REALLY NICE.
IT'S A REALLY, REALLY, REALLY GOOD IDEA.
OKAY, NOW...
AH, VERY EXPENSIVE PRODUCT THERE.
THAT PIECE IS PROBABLY ABOUT $50 U.S.
AND HE'S RUBBING IT AGAINST SHARKSKIN.
ACCEPT NO SUBSTITUTES, BY THE WAY.
IF YOU'VE ONLY HAD THE STUFF THAT COMES OUT OF THE TUBE,
YOU'VE SPENT YOUR LIFE EATING STEAK-UMMS
AND NEVER HAD A STEAK.
TONY, THIS IS WEST-COAST TUNA TORO.
[ CHOIR VOCALIZING ]
THAT'S UNBELIEVABLE. THAT'S A RELIGIOUS EXPERIENCE.
YES, TOJO, YES, WHATEVER YOU SAY, I AGREE.
AFTER THE BREAK,
SOMEONE FINALLY PUTS ME OUT OF MY MISERY.
Bourdain: UNIQUE AND WONDERFUL EXPRESSIONS
OF MEAT IN TUBE FORM
AND FINE SNOW-COVERED MOUNTAINS
ARE ONLY A COUPLE OF FACTORS DRAWING PEOPLE LIKE A MAGNET
TO VANCOUVER.
THE COMFORTABLE WORK ENVIRONMENT AND BENEFITS
ARE ALSO IMPORTANT.
INFORMED BY A TIPSTER OF THE POSSIBILITY
OF SUBSTANDARD CONDITIONS
FOR WORKERS OF A LARGE VANCOUVER-BASED CORPORATION,
I DECIDE, IN THE TRADITION OF MICHAEL MOORE, TO INVESTIGATE.
WE'VE GOT A SOCCER FIELD HERE.
WE'VE GOT A BEACH-VOLLEYBALL COURT.
GOT AN OUTDOOR BASKETBALL COURT.
CAFETERIA.
I THINK TODAY IS BIG DAY. IT'S SOBA DAY.
SUSHI MAN, JAY, COMES IN, TOO.
I THINK HE'S ON TUESDAYS.
THIS IS DAVID, COMPANY PRODUCT MANAGER
AND CRUEL EXPLOITER, NO DOUBT,
OF THE WORKERS WHO TOIL BENEATH HIM.
WHAT'S WITH PAYING ALL THIS ATTENTION
TO THE PHYSICAL AND EMOTIONAL WELL-BEING OF YOUR EMPLOYEES?
THAT'S COMMUNISM.
WELL, YOU KNOW WHAT IT IS, IS FUN.
FUN? YEAH, RIGHT.
GUYS WORK HARD, AND THEY PLAY HARD.
OUR INDOOR BASKETBALL COURT.
THERE ARE LEAGUES.
AFTER, YOU CAN GO HAVE A STEAM.
STEAM?
LET'S TAKE A PEEK IN HERE AT THE FITNESS CENTER.
YOU COME IN HERE, YOU WORK OUT A LITTLE BIT,
MAYBE TALK TO YOUR PERSONAL TRAINER AND GO GET A TAN.
WAIT A MINUTE, AM I DOING THIS ON THE CLOCK?
THERE IS NO CLOCK HERE.
[ TICKING ]
WE'RE VERY TRUSTING.
PEOPLE COME IN HERE, AND THEY WORK OUT,
AND IT MAKES THEM THAT MUCH MORE EXCITED TO GO BACK TO WORK.
OKAY, BUT WHEN THE LUNCH BREAK IS OVER,
IT'S BACK TO THE CHAIN GANG, RIGHT?
[ TIRES SCREECH ]
WELCOME TO THE CHAIN GANG.
THIS IS E.A. SPORTS,
ONE OF THE WORLD'S LEADING PRODUCERS OF VIDEO GAMES.
[ TIRES SCREECH ]
NICE!
[ LAUGHS ]
OKAY, WELL, IF IT'S ANYTHING LIKE
THE CRUEL AND DEGRADING BUSINESS OF MAKING THIS SHOW,
MAKING VIDEO GAMES MUST BE HARD, BRUTAL WORK.
SO, HOW LONG, FROM START TO FINISH?
FOR A BRAND-NEW INTELLECTUAL PROPERTY LIKE "SKATE,"
COULD BE A TWO- TO THREE-YEAR DEVELOPMENT PERIOD.
AND THAT'S ABOUT 100, 150 PEOPLE?
YEAH, ABOUT 100 PEOPLE.
THE DRUDGERY IS PROBABLY IN THE DETAILS,
THE ENDLESS ALGORITHMS, MATRICES, USER INTERFACES,
YOU KNOW, TECHNICAL STUFF.
THEY'RE PROBABLY BORED OUT OF THEIR SKULLS.
I'M A PRODUCER.
I'M KIND OF THE GENERAL MANAGER OF A GAME,
SO I COME UP WITH THE IDEA OF WHAT WE'RE GONNA MAKE.
AND I GET THE PEOPLE ALL IN PLACE TO DO IT,
AND AWAY WE GO.
POOR *** HAVE TO BRING IN FAMOUS ATHLETES
FOR THE STULTIFYINGLY BORING, NO DOUBT, PROCESS
OF WATCHING THEM PLAY.
HOUR AFTER HOUR, THEY RECORD THE ACTION IN SPECIAL SUITS
IN A SPECIAL CAPTURE ROOM.
[ CROWD CHEERING ]
DIGITAL IMMORTALITY.
AND THIS GAME?
"FIFA STREET 3."
KIND OF TAKE SOCCER, AND WE KIND OF MESS IT UP A LITTLE BIT,
AS IF YOU'RE PLAYING IT IN THE STREET,
AND A LOT OF AEROBATICS AND ACROBATICS
AND THINGS THAT YOU REALLY WISH YOU COULD DO
BUT WOULD NEED A LOT OF PAINKILLERS AFTER YOU
TRIED TO ATTEMPT SOME OF THESE MOVES.
THAT'S A CONSTANT THEME ON THIS SHOW.
[ BOTH LAUGH ]
WE PLAY WITH THE REAL STARS OF FOOTBALL.
WE KIND OF TWIST IT A LITTLE BIT,
SO MAYBE 10% DR. SEUSS, 10% TIM BURTON.
SO, ANY POSSIBILITY I COULD, YOU KNOW, GET IN THIS GAME?
WE HAVE SOME PEOPLE THAT CAN MAKE THIS HAPPEN.
THE FINE FOLKS AT E.A. SPORTS KINDLY INDULGE MY DESIRE
FOR MY OWN DIGITAL IMMORTALITY
BY AGREEING TO PUT MY LIKENESS IN ONE OF THEIR GAMES.
YEAH, WELL, WHAT WE DID,
WE TRIED TO SEE WHAT WAS REALLY RECOGNIZABLE ABOUT A PLAYER,
PICK OUT THE STUFF THAT MAKES THAT PLAYER QUITE UNIQUE.
STARTING FROM ACTUAL PHOTOS, THE DESIGN TEAM
THEN EXAGGERATES THE FEATURES OF EACH PLAYER
TO FIT THE STYLIZED LOOK OF THE GAME.
I'M NOT GONNA DO WELL ON THIS GAME. I CAN TELL.
JUST WONDERING WHAT YOUR GAME FACE WOULD BE.
[ LAUGHS ]
[ LAUGHS ] THAT'S AWESOME.
AFTER MANY HOURS OF PAINFUL PROGRAMMING,
I NOW POSSESS ATHLETIC SKILLS I COULD ONLY DREAM OF.
ANTHONY BOURDAIN, SOCCER PLAYER
AND VALUED MEMBER OF TEAM ITALIAN,
COMING SOON TO A GAME SYSTEM NEAR YOU.
HAVE SOME DEVELOPMENT IDEAS FOR YOU.
A VIOLENT CHEF GAME?
HEAVILY ARMED CHEFS, BUT ARMED ONLY WITH KITCHEN APPLIANCES.
THESE VEAL BONES WE SOURCED -- ARROW GOLD.
TONY, WE ARE GETTING SLAMMED OUT THERE.
NOT FOR THE FIRST TIME FOR YOU, CUPCAKE.
[BLEEP]
I WANT MY LAMB LOINS BACK.
YOU WANT SOME OF THIS, VITALI?
COME AND GET SOME, FAT BOY.
Announcer: ANTHONY BOURDAIN'S "COOK FREE OR DIE."
YOU KNOW, BLOOD LOOKS SO GOOD ON THOSE WHITE CHEF'S UNIFORMS.
I'M SENSING A DARK STREAK HERE.
NO, NO, I'M ALL ABOUT RAINBOWS AND UNICORNS.
[ LAUGHS ]
ALL RIGHT, SO, THE WORLD ISN'T READY
FOR MY VIDEO-GAME CONCEPT.
BUT ANOTHER COOL THING ABOUT VANCOUVER
IS THE VARIETY OF OPPORTUNITIES TO REINVENT YOURSELF,
PARTICULARLY IN THE RAPIDLY EXPANDING TECHNOLOGY SECTOR.
SO, I ANSWER A WANT AD
FOR MEDICAL TECHNICIANS AT A BIOTECH LAB.
NO EXPERIENCE NECESSARY.
THERE ARE A COUPLE OF CREEPY THINGS ABOUT THIS GIG.
FIRST OF ALL, THE LAB IS IN, LIKE,
A REMOTE COMPOUND IN A RESTRICTED-ACCESS FOREST.
AND I HAVE TO WORK WITH THE NIGHT SHIFT.
MY SUPERVISOR, MR. FREEBISH, MENTIONS SOMETHING
ABOUT ME WORKING WITH MUTANT SUPERSOLDIERS.
Man: CUT!
GOOD!
WELCOME TO THE SET OF "FAR CRY,"
THE LATEST MOVIE ADAPTED FROM A VIDEO GAME
BY GERMAN AUTEUR UWE BOLL.
LET'S GO, DAN. ACTION!
PERHAPS YOU KNOW HIS WORK
FROM SUCH FILMS AS "HOUSE OF THE DEAD" AND "BloodRayne."
AND THEN MAYBE NOT.
WE DO CLOSE-UPS!
VANCOUVER IS THE THIRD LARGEST FILM-PRODUCTION CENTER
IN NORTH AMERICA, AFTER L.A. AND NEW YORK,
EARNING IT THE TITLE OF HOLLYWOOD NORTH.
HOPE THE ACADEMY NOTICES ME.
I'VE TAKEN A SMALL BUT PIVOTAL ROLE AS DR. TED CHENKO,
A BRILLIANT BUT TORMENTED GENETICIST
AT A CROSSROADS IN HIS CAREER.
BUT, FIRST, A VISIT TO WARDROBE.
EVEN THE CLOTHES YOU DON'T SEE ON CAMERA
ARE IMPORTANT TO BUILDING A CHARACTER.
STELLA ADLER TAUGHT ME THAT.
UNDERWEAR PROBABLY WOULD'VE BEEN A GOOD IDEA TODAY.
OKAY, TONY, SO, I'M GOING TO HEM THESE FOR YOU,
SO YOU'LL HAVE TO SLIP THEM OFF.
OKAY, I WILL BE RIGHT BACK.
ASPIRING ACTORS, UNDERWEAR. I RECOMMEND IT.
DO YOU WANT TO BORROW A PAIR?
[ LAUGHTER ]
HEY, FREE UNDERWEAR.
TIME TO GET DEEP INTO CHARACTER.
GOT YOUR LAB RESULTS BACK, CHRIS.
WE HAVE THE ANSWER TO YOUR UNEXPLAINED *** BLEEDING.
ON-SET, THE SPECIAL-EFFECTS CREW RIGS ME UP WITH A SQUIB --
AN EXPLODING BLOOD PACK.
SO THAT THEY'LL BE HEARTBROKEN TO SEE MY CHEST CAVITY EXPLODE
IN A SHOWER OF VISCERA.
I DON'T EXACTLY HAVE ANY LINES,
SO I'M GONNA HAVE TO EXPRESS ALL MY PAIN AND PATHOS
THROUGH BODY LANGUAGE.
Man: THE GUY'S ALREADY SHOOTING.
WE'LL DO IT IN A MOVEMENT, LIKE, BACKWARD, AND THEN YOU GET SHOT.
YEAH, SOMETHING LIKE -- WHATEVER.
LET'S SHOOT.
HERE IT COMES.
NEXT STOP -- JAMES LIPTON *** MY LEG
ON "INSIDE THE ACTORS STUDIO."
ACTION!
[ SUSPENSEFUL MUSIC PLAYS ]
[ GUNSHOT ]
[ TAPE REWINDS ]
STAY DEAD, STAY DEAD.
YEAH.
STAY DEAD.
CUT!
[ BELL RINGING ]
YOU CAME VERY FAST BACK TO LIFE.
THIS WAS A PROBLEM. YOU POPPED BACK UP.
YEAH, I'D LOVE TO.
UWE EXPLAINS THAT, BETWEEN THE THREE CAMERAS,
THEY CAN CUT TOGETHER A DEATH SCENE
WORTHY OF THE BARD HIMSELF.
I'D SUGGESTED TO UWE THAT MAYBE I SHOULD HAVE A FEW LINES HERE
AS I BLED OUT MY LAST,
BUT HE THOUGHT THIS WAS THE MUCH MORE POWERFUL WAY TO GO.
SO, WE WILL NOT KILL HIM.
BUT WE CAN HURT HIM STILL.
IN GLORIOUS PANAVISION, CAMERA ONE...
[ GUNSHOT ]
...CAMERA TWO...
...AND CAMERA THREE.
[ GUNSHOT ]
AND THROUGH THE MAGIC OF EDITING,
SUBMITTED FOR YOUR OSCAR CONSIDERATION...
AAH!
DEAR MR. SCORSESE, I AM YOUR BIGGEST FAN.
MY NAME IS ANTHONY,
AND MAYBE YOU HAVE SEEN ME IN SUCH FILMS AS "A FAR CRY."
I HOPE YOU NOTICE MY PERFORMANCE.
COMING UP...
THIS IS A GOOD STAFF MEAL.
I HAVE TO ADMIT RATHER GUILTILY THAT,
OFTEN IN MY CAREER, THE STAFF GETS THE WORST OF THE WORST.
I MEET WITH MY THIRD VANCOUVER AMIGO, VIKRAM.
AND NARI GETS A LESSON IN TALENT MANAGEMENT.
YEP, YEP, BLOOD, URINE,
AND VOMIT ABSORBENT AND DISINFECTANT, MM-HMM.
Bourdain: VANCOUVER.
ITS DOWNTOWN AREA HAS ONE OF THE DENSEST POPULATIONS
ON THE CONTINENT.
THAT MEANS A LOT TO DO AND, OF COURSE, PLACES TO SLEEP.
SO, IT'S IMPORTANT TO DO YOUR RESEARCH
OR, IN MY CASE, GET NARI TO MAKE THE ARRANGEMENTS.
RED M&M's OUT, NO CRUSTS ON MY SANDWICHES...
BUT NEW AS SHE IS AND JUST LEARNING THE JOB,
SHE FROM TIME TO TIME FALLS SHORT
WHEN LOOKING AFTER MY PERSONAL NEEDS.
I'M GETTING WET.
THE HAIR, THE HAIR.
HER ROOM AT THE HOTEL IS FINE,
BUT MY SITUATION IS IN NEED OF SOME URGENT ADJUSTMENTS.
HEY, THAT'S WHAT "PRODUCER" MEANS ON THIS SHOW.
[ TELEPHONE RINGS ]
YEAH. MM-HMM. I'M ON IT.
YEAH, 45 COUNT.
NO, IT LOOKS LIKE TUSCAN MARBLE, JUST THE WAY YOU LIKE.
THEY APOLOGIZED. THEY REALLY WANTED TO PUT THE BIDET IN.
THEY JUST DIDN'T HAVE TIME.
THE SHOWER AND TOILET ARE EXACTLY 6 FEET FROM EACH OTHER.
I'M FLIPPING THROUGH ALL THE CHANNELS.
I DON'T SEE "NO RESERVATIONS."
BUT I DID SEE RACHAEL RAY
MAKING SOME KOOKY DISH OUT OF TOMATO SAUCE AND TUNA FISH.
[ SPEAKING INDISTINCTLY ]
NO, I REALLY APOLOGIZE FOR THAT TUNA-FISH COMMENT.
.27-CALIBER POWER-ACTUATED NAIL GUN.
BLOOD, URINE, AND VOMIT ABSORBENT AND DISINFECTANT.
YEAH, HOSPITAL-GRADE.
20 YARDS OF BLACK LATEX.
WHILE NARI ATTENDS TO MY FEW
AND NOT-AT-ALL-UNREASONABLE REQUIREMENTS,
I PAY A VISIT TO THE THIRD MEMBER OF THE THREE AMIGOS,
VIKRAM VIJ.
Vij: YEAH, SO, I'LL TAKE YOU GUYS NEXT DOOR
AND SHOW YOU HOW YOU CAN DUPE A WHITE PERSON.
JUST KIDDING. [ LAUGHS ]
NO, HOW WE CAN SERVE THIS FOOD IN A DIFFERENT WAY.
SO, COME ON OVER.
VIKRAM IS A STRANGE AND WONDERFUL MIX
OF IDEALISTIC HIPPIE AND SMART BUSINESSMAN.
AND HE'S BEEN RUNNING VIJ'S, THE BEST, MOST MODERN
AND CREATIVE INDIAN RESTAURANT IN TOWN, FOR SOMETIME.
BUT WHAT'S GETTING ATTENTION NOW IS RANGOLI NEXT DOOR,
VIJ'S CASUAL AND PORTABLE SPIN-OFF.
SO, WHAT WE DID HERE WAS WE CREATED THIS LITTLE CHAI SHOP,
WHICH IS BASICALLY A SMALL, CASUAL KIND OF A PLACE,
AND THEN WE DO TAKEOUT FROM THESE FRIDGES RIGHT HERE.
I JUST PUT IT IN A REALLY NICE PACKAGE, AIRTIGHT,
AND THEN JUST PUT IT IN THE BOILING WATER.
YOU CAN BUY HOME-COOKED,
DEAD-ON, AUTHENTIC INDIAN CLASSICS
IN EASY-TO-REHEAT TAKE-HOME PORTIONS --
BASICALLY HIGH-END, PERFECTLY PREPARED
ENTRéES AND SAUCES TO GO.
PRETTY COOL.
14 KINDS OF CURRIES, 14 KINDS OF CHICKEN, LAMB.
BETTER YET, YOU CAN WATCH BOLLYWOOD FILMS
FROM THE COMFORT OF YOUR BATHROOM STALL.
NOW, THAT'S A CABLE SYSTEM I CAN FULLY SUPPORT.
[ TOILET FLUSHING ]
SO, THESE ARE ALL MY AUNTIES.
THIS IS MY BACKBONE THAT'S DOING HARD WORK
OF POLISHING AND CLEANING AND STUFF LIKE THAT...
DO ALL THE CUTTING AND THE CHOPPING AND EVERYTHING ELSE.
NO, VIKRAM HAS NOT PRESSED HIS FAMILY INTO SERVICE.
AUNTY IS A TERM OF RESPECT AND ENDEARMENT,
WHICH HE RESERVES FOR HIS STAFF --
ALL WOMEN, ALL GREAT COOKS.
AND I'M GUESSING THAT STAFF MEAL AROUND HERE
IS PRETTY DAMN GOOD.
CURRIED GREENS.
Vij: THIS IS CHOPPED-UP MUSTARD GREENS
WITH A LITTLE BIT OF SPINACH.
THIS GOES IN A CONTAINER LIKE THIS STYLE RIGHT HERE,
AND SO, THIS IS SLOWLY, SLOWLY COOKED
FOR LIKE AROUND FOUR TO FIVE HOURS.
S,O THE OTHER THING THAT WE'RE GONNA MAKE IS CHEESE AND PEAS.
MATTAR PANEER.
THE MATTAR -- PEAS -- ARE STEWED IN SPICY CURRY.
THE PANEER IS LIKE INDIAN RICOTTA
MADE FRESH FROM COW'S MILK
AND THEN TOSSED INTO THE GREENS AND CURRY.
SO, THIS WAS MILK THAT WAS BROUGHT TO A BOIL,
A LITTLE BIT OF VINEGAR WAS ADDED AND THEN SEPARATED.
THAT'S PANEER.
AND, OF COURSE, CHAPATI --
FLATBREAD ESSENTIAL AND DELICIOUS.
SO, ENJOY.
I HAVE TO ADMIT RATHER GUILTILY THAT OFTEN IN MY CAREER,
THE STAFF GETS THE WORST OF THE WORST,
THE LAST OF THE LAST.
IT WAS LIKE CHICKEN LEG AND PENNE EVERY SINGLE DAY.
THIS IS NICE.
SOME HOMEMADE PICKLED CHILIES.
MOST OF THE COUNTRIES THAT ARE NEAR THE EQUATOR
EAT HOT FOOD, PRODUCING THE SWEAT,
AND THAT'S THE BEAUTY OF INDIAN FOOD.
BECAUSE WHEN YOU SWEAT, AND IT'S THAT HOT IN INDIA,
IT COOLS YOU DOWN.
THOSE ARE HOT, HUH?
HAVE A LITTLE RICE. COOL YOUR PALATE DOWN A BIT.
I GOT TO SAY, I'VE EATEN ALL OVER INDIA,
THIS IS VERY AUTHENTIC INDIAN FOOD.
IT'S VERY FRESH, AND THE FLAVORS ARE VERY VIBRANT.
WE ROAST OUR OWN SPICES. WE GRIND OUR OWN SPICES.
WE EVEN MAKE OUR OWN YOGURT.
OBVIOUSLY, YOU CAN TASTE THE FRESHNESS IN THEM.
THIS IS THE KIND OF FOOD THAT THE GIRLS WILL EAT EVERY DAY.
AND THE FUNNY PART IS, THEY MAKE DELICIOUS MEAT DISHES,
BUT THEY'RE ALL VEGETARIANS.
THEY'RE ALL VEGETARIANS. NOBODY EATS CHICKEN.
AND CAN YOU IMAGINE THEY MAKE DELICIOUS CURRIES
JUST BY SMELL, NOT BY TASTING?
SO, MEAT SHALL HAVE TO WAIT.
BEEF SHORT RIBS WITH CINNAMON RED WINE CURRY -- NOT TODAY.
THANK YOU VERY MUCH FOR ALL YOUR HARD WORK TODAY, GIRLS.
THANK YOU, LADIES.
OKAY, VIJ'S STAFF MEAL WAS GREAT,
BUT POPPY'S FEELING A LITTLE ANEMIC.
I KNOW HOW TO HANDLE THIS.
[ Dial tone, KEYPAD BEEPING ]
HELLO? VIJ'S?
YES, I'D LIKE TO PLACE A DELIVERY ORDER FOR MR. BOURDAIN.
YES, CAN I GET EVERYTHING WITH MEAT?
AFTER THE BREAK...
THIS THING IS SO GOOD, I JUST ATE ONE.
I LIKE YOUR CONFIDENCE.
EATING YOUR TABLE CENTERPIECE ISN'T SO BAD
IF THIS MAN IS THE CHEF.
Bourdain: BEHIND HIS BACK, WHEN DRUNK,
THE OTHER CHEF'S HAVE NOTHING
BUT REALLY, REALLY GREAT THINGS TO SAY ABOUT HIM.
THEY HOLD HIM IN SOMETHING LIKE AWE.
Bourdain: ACROSS THE STRAIT OF GEORGIA FROM VANCOUVER
IS VANCOUVER ISLAND, A LANDMASS THE SIZE OF BELGIUM.
IT IS, TO USE A CHICHé, A FEAST FOR THE EYES,
BUT WHAT IF IT WERE MORE?
WHAT IF YOU COULD ACTUALLY TAKE A BITE?
HOW WOULD IT TASTE?
WELCOME TO SOOKE HARBOR HOUSE,
WHERE YOU CAN EAT VANCOUVER ISLAND, LITERALLY.
Philip: ONE OF THE GREAT THINGS ABOUT THESE GARDENS
IS EVEN THE TREES ARE EDIBLE.
EVERYTHING ON THIS PROPERTY, WHICH IS ORGANIC, IS EDIBLE.
WE'RE IN AN AREA THAT'S EXTREMELY ABUNDANT
IN NATIVE FOODS, SEAFOODS, SEAWEED, YOU NAME IT.
EVERYTHING'S HERE.
PROPRIETOR SINCLAIR PHILIP PURCHASED SOOKE HARBOR HOUSE
WITH THE IDEA OF RUNNING A HOTEL
WHOSE RESTAURANT SERVED LOCAL AND ONLY LOCAL SEASONAL FARE.
I WASN'T TRYING TO START SOME SORT OF NEW REVOLUTION.
I WAS JUST TRYING TO BE AN EXPRESSION OF PLACE OR THE AREA.
THE IDEA IS AS OLD AS CUISINE ITSELF,
BUT UNLIKE THE GREAT REGIONAL CUISINES OF EUROPE OR ASIA,
SOOKE HARBOR HOUSE TAKES ITS LOCAL SEASONAL CREDO
WITH, SOME MIGHT SAY, "OBSESSIVE" SERIOUSNESS.
REALISTICALLY, ALL THE VEG COMES WITHIN 20 OR 30 MILES,
AND ALL THE MEAT DOES, TOO.
LESS THAN 5% OF THEIR TOTAL INGREDIENTS
COME FROM OFF-ISLAND.
[ GRUNTS ]
THEY RAISE THEIR OWN ANIMALS,
GROW THEIR OWN PLANTS,
AND GET THE REMAINDER FROM LOCAL PRODUCERS.
CHEF ED TUCSON, A GUY I'D BEEN HEARING ABOUT
SINCE MY FIRST TRIP TO VANCOUVER.
Bourdain: BEHIND HIS BACK, WHEN DRUNK,
OTHER CHEFS HAVE NOTHING BUT GREAT THINGS TO SAY ABOUT HIM.
THEY HOLD HIM IN SOMETHING LIKE AWE.
THERE'S A FINE LINE BETWEEN GENIUS AND MADNESS,
AND I WONDERED WHICH SIDE OF THE LINE ED IS ON.
WE TAKE A TOUR OF THE GROUNDS AT ED'S HOUSE NEARBY.
Bourdain: HOW DO YOU FIND THE TIME TO DO IT ALL --
RUNNING A KITCHEN, BUILDING RACING BIKES FROM SCRATCH,
SMOKING MEAT, RAISING HOGS...
BUILDING WOOD-BURNING OVENS.
...AND A MEAT SHOP.
I DON'T SLEEP.
I JUST DON'T SLEEP.
WHEN YOU HANG OUT WITH OTHER CHEFS,
DO THEY THINK YOU'RE ACTUALLY CRAZY?
I DON'T KNOW. I GUESS SO.
THE REASON OTHER CHEFS MIGHT THINK HE'S A BIT TOUCHED
IS BECAUSE SOOKE HARBOR PHILOSOPHY IS
"ALL YOU NEED TO COOK IS IN YOUR BACKYARD."
Tucson: YOU CAN FIND A WAY,
WITH SOMETHING THAT'S PRODUCED HERE,
TO GET A FINISHED PRODUCT.
THIS AIN'T A STROLL. IT'S A SHOPPING TRIP.
YOU CAN MANIPULATE FLAVORS TO GET A FLAVOR YOU WANT.
IF I MAKE A SAUCE WITH CARROT JUICE,
VIETNAMESE CORIANDER, GINGER,
I CAN ALMOST MANIPULATE THAT SAUCE TO TASTE LIKE COCONUT
BY ADDING CORN OIL TO IT.
IT'S A MAGNIFICENT SORT OF A STRAITJACKET,
BECAUSE IT FORCES YOU TO THINK IN VERY NEW WAYS,
BUT ALSO VERY OLD WAYS.
YEAH, IT TEACHES YOU TO APPRECIATE FOOD.
EXACTLY.
IN THE KITCHEN, ED PAINTS A VERITABLE PANORAMA
OF LOCAL FLORA AND FAUNA.
WE START WITH A NASTURTIUM FLOWER
AND MINCED GOOEY-DUCK TOWER
GARNISHED WITH SAGE FLOWER, PICKLED GOLDEN BEATS,
AND WILD SORAL PUREE.
THERE'S NO REGULAR MENU? IT CHANGES EVERY DAY?
THE MENU CHANGES COMPLETELY EVERY DAY
DEPENDING UPON WHAT IS DELIVERED TO US THAT DAY.
IN THE FALL, WE HAVE MUSHROOMS EVERY DAY.
AT THIS TIME, WE HAVE MORE SEAWEED.
OH, THAT'S GOOD.
AH, WHAT IS THIS? IT'S BEAUTIFUL.
CRISPY ALBACORE TUNA SERVED WITH A TUBEROUS BEGONIA SAUCE,
DAIKON RADISH, AND DIANTHUS PETALS.
WHAT'S BEGONIA? I MEAN, I KNOW WHAT A BEGONIA IS.
RIGHT, BUT THERE ARE TWO KINDS.
WAX BEGONIAS ARE ACTUALLY QUITE TOXIC AND SHOULDN'T BE EATEN.
WE HAVE PROBABLY 50 OR 100 EDIBLE FLOWERS
THAT WE COULD IDENTIFY JUST FROM WHERE WE'RE SITTING RIGHT NOW.
AND THE CHEF DECIDED TO PUT HALF OF THEM IN THE SALAD.
LOOK AT THAT. THAT'S PRETTY.
THAT MAKES SALAD FUN AGAIN.
ALL THOSE RAW-FOOD PEOPLE WOULD BE PROUD OF YOU FOR EATING THIS.
A LOT OF THE THINGS THAT WE SERVE ARE COMMON ROADSIDE WEEDS.
WEEDS ARE GOOD.
I LOVE WEEDS.
NEXT, SABLEFISH AND THE CHEF'S OWN BACON, WRAPPED IN SEAWEED,
STEAMED IN HOMEMADE MISO AND BULL-KELP BROTH,
ATOP A NODDING ONION AND SOME KIND OF LEAF FRITTER.
SAY WHAT?
Tuscon: THIS THING IS SO GOOD!
I LIKE YOUR CONFIDENCE.
IT'S LIKE...*** ON.
HE SEEMS REALLY JACKED ON THIS DISH.
HE SEEMS HAPPY.
I GOT TO TELL YOU, THIS BROTH IS REALLY EXCITING.
FOR ORDINARY BACON, IT MATCHED UP REALLY, REALLY, REALLY GOOD.
THE MEAL GOES ON WITH TOO MANY COURSES TO MENTION HERE.
SUFFICED TO SAY THAT OUR VIEW WAS ALSO OUR MENU.
I CAN'T THINK OF A MEAL WHERE I'VE ENJOYED SO MUCH
WITH SO MANY INGREDIENTS THAT I'M COMPLETELY UNFAMILIAR WITH.
YOU'RE DOING AMAZING STUFF HERE.
CHEF EDWARD TUCSON COULD MAKE POTPOURRI TASTE GOOD.
COMING UP...
VOTSS, PLEASE -- WILL VIKRAM
HAVE A RESTAURANT IN A CASINO IN FIVE YEARS?
NO?
...I GOT TOGETHER WITH THE THREE AMIGOS
FOR SOME HOME-COOKED FOOD AND SOME GOOD, CLEAN FUN.
[BLEEP] [BLEEP]
[BLEEP] [BLEEP]
[BLEEP] [BLEEP]
Bourdain: VANCOUVER, BRITISH COLUMBIA.
CUE THE TOURIST-BOARD FOOTAGE.
IF YOU'RE NOT CONVINCED BY THIS STUFF,
LITTLE OF WHICH HAD ANYTHING TO DO
WITH MY EXPERIENCE HERE, BY THE WAY,
THEN DIG IN FOR THAT HEARTWARMING, FINAL MEAL SCENE
WE'RE SO GOOD AT ON THIS SHOW.
OH, COME ON. YOU KNOW YOU LIKE IT.
A BARBECUE WITH ALL THREE AMIGOS.
[ THUNDER RUMBLES ]
DAMN.
OKAY, MORE LIKE AN INDOOR POTLUCK AT PENO'S HOUSE,
BUT COME ON IN. HEY, WATCH YOUR BOOTS, HIPPIE.
[ LAUGHTER ]
AND, WELL, PLEASE TRY TO ENJOY YOURSELF VICARIOUSLY
WHILE MY CHEF PALS AND I DRINK UP
AND DISCUSS WHY THEY EACH MADE VANCOUVER THEIR PERMANENT HOME.
HAS VEGAS CALLED YOU? VEGAS OR DUBAI?
Vij: UH, YES. VEGAS, YES.
AND I WAS LIKE, "I'VE NEVER EVEN BEEN TO VEGAS."
I'M WAITING FOR THE DAY HE'S GOING TO VEGAS.
VOTES, PLEASE -- WILL VIKRAM
HAVE A RESTAURANT IN A CASINO IN FIVE YEARS?
NO?
I DON'T THINK SO.
WAIT A MINUTE, THOUGH. WHAT ABOUT YOU?
STEVE WYNN'S CALLING. TOJO RESTAURANT, LAS VEGAS.
$10 MILLION AND A SUITE AT THE WYNN HOTEL.
Tojo: I LOVE VANCOUVER VERY MUCH.
I'M VERY, VERY HAPPY HERE.
COME ON, BIG MONEY, A WIDE-SCREEN TV.
Pino: IT'S NOT ABOUT MONEY.
VANCOUVER HAS A REALITY --
IT'S BECOME AN ENVIRONMENT WHERE WE ARE VERY COMFORTABLE
AND WE'RE VERY PROUD OF WHAT WE'RE DOING.
WE PUSHED OUR OWN LIMITS.
THERE WAS THIS HUGE BOUNTY OF PEOPLE
THAT WERE WILLING TO TRY OUR STYLE OF COOKING.
THE MULTICULTURISMS,
THIS MELTING POT OF CUISINES AND CULTURES --
IT REALLY IS EMBRACING PEOPLE FROM ALL WALKS OF LIFE.
A GROWING CULINARY ENVIRONMENT.
A QUALITY LIFE.
THREE OF VANCOUVER'S BEST CHEFS PROVIDING THE FOOD,
TALKING SHOP.
I DON'T KNOW ABOUT YOU, BUT I LOVE THIS STUFF.
I GET TO HANG OUT WITH MY FRIENDS, EAT LIKE A CHAMPION,
DRINK A LITTLE TOO MUCH,
AND THE EDITORS AND CAMERA PEOPLE
PRETTY MUCH DO THE REST.
ONE COULD EASILY FORGET THE RIGORS OF TELEVISION.
IN FACT, I HAVE FORGOTTEN.
WHAT ARE YOU COOKING TODAY?
WHAT DO YOU DO TO A GENTLEMAN WHO GOES AND EATS CRICKETS
IN A PART OF THE WORLD, AND SCORPIONS.
YOU KNOW, TRIED TO KEEP IT VERY SIMPLE --
DRY, AGED, MARINATED.
I WANTED TO DO, ON THE BARBECUE, THE FISH --
THE WHOLE FISH, BUT THEN...
WHAT CAN WE DO?
MY MOM USED TO MAKE A BEAUTIFUL FISH LIKE THIS.
THESE ARE SOME HOLLYWOOD STEAKS --
PARSLEY, GARLIC, AND OLIVE OIL.
WE'RE GONNA PUT A LITTLE WHITE WINE IN
TO GIVE A LITTLE BIT OF ACIDITY.
Vij: AND MY IDEA OF BRINGING THE TIPPINS
WAS IT'S A TYPICAL LUNCH YOU DO IN BOMBAY, FOR EXAMPLE.
I WANT TO DO A COCONUT CHICKEN THAT I DID,
A LAMB STEW, WHICH IS, LIKE, RICH AND INTENSE.
THEN I DID A MUSHROOM CREAMY CURRY
WITH LOTS OF CREAM AND PANEER AND BELL PEPPERS AND MUSHROOMS.
YOU'RE NOT GONNA ASK ME HOW IT IS COOKED
AND YOU WANT IT EXTRA MEDIUM OR EXTRA HOT.
THAT'S THE WAY I COOKED IT. TAKE IT OR LEAVE IT.
WHATEVER YOU SAID, I AGREE.
FUSION -- NATURAL FUSION.
I'M SURE THAT CAN BE SOME KIND OF A THEME.
GREAT. WE NEED ONE FOR THIS SHOW, A CENTRAL METAPHOR.
SO, NARI, THIS DIDN'T TURN OUT SO BAD.
YOU END UP ACTUALLY EATING WITH ME IN THE SCENE.
HOW'D THAT HAPPEN?
I'D LIKE TO MAKE A TOAST
TO ALL THESE AMAZING VANCOUVER CHEFS HERE,
WHO ARE FANTASTIC AND PHENOMENAL.
NEVER BEEN SO MUCH TO BREAK EVERY KNOWN RULE OF DINING --
AN INCREDIBLE COLLISION OF GREAT-TASTING STUFF.
I THINK THERE IS A REASON WHY YOU GUYS HAVE STAYED HERE
FOR AS LONG AS YOU HAVE.
NARI, YOU'RE [BLEEP] HAMMERED.
[ LAUGHTER ]
IT'S EARLY IN THE EVENING. HANG IN THERE, LITTLE BUDDY.
LIKE MY THREE FRIENDS, PINO, VIKRAM, TOJO,
EACH FROM A DIFFERENT LAND,
THREE WILDLY DIFFERENT APPROACHES
ALL COMING TOGETHER IN A FANTASTIC COLLISION,
A GRACEFUL, NATURAL FUSION.
THERE'S MY METAPHOR, AND THERE'S THE SHOW.
IF IT'S NOT JUST WHAT YOU KNOW ABOUT A PLACE BUT WHO YOU KNOW,
THIS IS WHO I KNOW,
AND KNOWING THEM IS WHAT VANCOUVER IS FOR ME.
Bourdain: YOU'RE GONNA DIE TOMORROW --
WHAT WOULD BE THE LAST THING THAT YOU'RE GONNA EAT?
A ROASTED PIG THAT MY MOM USED TO MAKE FOR ME FOR EASTER.
I WOULD ACTUALLY HAVE A STRAIGHT JOHNNY WALKER RED
BECAUSE JOHNNY WALKER RED WOULD REMIND ME OF THE BRITISH RAJ,
AND I WOULD HAVE A DOLL, WHICH IS THE LENTILS.
DOLL WOULD REMIND ME OF MY FAMILY AND MY MOM'S DOLL.
AND THE JOHNNY WALKER RED ALSO GETS YOU [BLEEP] UP.
BECAUSE I WOULD BE LIKE, [BLEEP] I'M GOING TO DIE ANYWAY,
SO I MIGHT AS WELL DIE DRUNK.
I'D LIKE TO EAT FUGU.
FUGU?
DELIVER ANYTHING -- FUGU.
'CAUSE HE DYING ANYWAY.
SO IF THEY DON'T KNOW HOW TO CUT IT, FORGET IT.
[ LAUGHTER ]