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- PREVIOUSLY ON EAT, DRINK, LOVE...
- QUITE HONESTLY, I'M SO HAPPY TO HANG OUT
WITH SOME BADASS *** IN L.A. - YEAH!
- WHICH ARE KINDA HARD TO COME BY.
CHEERS! ANOTHER ROUND!
- GOOD MORNING. - MORNING!
- FONUTS IS THE BEST BAKERY THAT EXISTS ANYWHERE.
IT'S MY BABY.
- I HAVE A DELIVERY FOR WAYLYNN LUCAS.
- THAT'S ME.
- DID YOU ORDER THIS? - WHAT NOW?
- WHAT IS THIS?
- "JUST IN CASE YOU DIDN'T KNOW,
I HAD A CRUSH ON YOU."
I JUST GOT OUT OF A ROCKY RELATIONSHIP
WITH A CHEF, AND I'M DEFINITELY NOT IN ANY HURRY
TO GET INTO ANOTHER ONE.
- I'VE WORKED REALLY HARD TO GET WHERE I AM
AS HARRY MORTON'S RIGHT HAND.
I DON'T WANT ANYBODY COMING IN HERE
AND THROWING TOGETHER WHATEVER THE HELL THAT IS!
HOW DO I MAKE EVERYONE FORGET THAT I'M 100 POUNDS,
5'1", AND THAT I'M A WOMAN?
LOOK AT THE FREAKIN' RECIPES.
- I JUST STARTED BOOKING WORK AS A PRIVATE CHEF.
BUT I REALIZED I NEED TO GET EXPERIENCE IN A REAL KITCHEN.
UM, NO. - [bleep].
HEY! - YES, CHEF.
- BIG [bleep] UP.
- HI! - HOW ARE YOU, KAT?
- EATER IS KNOWN FOR BREAKING NEWS FIRST.
CAN I GET THE SCOOP ON THAT?
HEY, IF I CAN SMILE AND GET THE SCOOP OVER SOMEONE ELSE,
I'LL DO IT.
- WHAT ARE YOUR PLANS AFTER THIS?
- TRUTH OR DARE!
KAT, ARE YOU NOT DATING FOUR OR FIVE GUYS RIGHT NOW?
- OH, MY GOD.
THIS IS THE *** HEARD AROUND THE WORLD.
- ♪ I BEEN WAITING FOR THE TIME TO COME ♪
♪ WHEN I CAN RULE THIS TOWN FOR SURE ♪
♪ STIR IT UP ALL NIGHT, SHOW THEM I'M ALL RIGHT ♪
♪ BE THE QUEEN AND MORE ♪
♪ LOOK AT ME, I'M THE SCENE ♪
♪ AND I'LL SAY WHAT I MEAN ♪
♪ SO WATCH ME NOW ♪
♪ I'M SERIOUS ♪
[rock music]
- ♪ WHEN THE LIGHT GRABS YOU ♪
♪ HOLDS YOU ♪
- HELLO. HOW ARE YOU?
- HI. - NICE TO SEE YOU.
- WHAT'S GOING ON?
- YOU KNOW, THE USUAL.
- ALL RIGHT, WELL, YOU BETTER SIT DOWN FOR MY NEWS.
- THAT SOUNDS GOOD.
- I HAVE AN OPPORTUNITY TO PUT YOU IN
L.A. FOOD & WINE EVENT.
- SERIOUSLY?
YOU MEAN THE ONE THAT'S IN A WEEK?
- YES!
- OH, MY GOD.
- [laughing] YES!
- L.A. FOOD & WINE IS AN INCREDIBLE,
REVERED EVENT.
IT'S HANDS DOWN THE CULINARY EVENT OF THE YEAR.
BEAUTIFUL CHEFS. BEAUTIFUL DISPLAY.
WOLFGANG PUCK, JOSIAH CITRIN, SOTTO.
DELICIOUS [bleep] FOOD!
THIS IS PERFECT!
- THOUSANDS OF PEOPLE ARE GONNA BE THERE.
- YEAH. - ALL THAT BODY HEAT.
THE RESTAURANTS WILL PROBABLY BE SERVING THEIR BREAD,
THEIR PASTA, THEIR THIS, THEIR THAT.
I THINK YOU SHOULD GO LIGHT. - YEAH, OF COURSE.
- I THINK YOU SHOULD GO COOL. - NO, OF COURSE.
YOU KNOW HOW I DO.
- I KNOW! - OF COURSE.
IT'S PRETTY [bleep] COOL
THAT I'M THE ONLY PRIVATE CHEF AT THIS FESTIVAL
WITH ALL RESTAURANTS... AND ME.
- YEAH. - HOW MANY SERVINGS IS IT?
- JUST...2,000 SERVINGS.
- JESUS! 2,000? WOW.
WOW, GIRL, WOW. - YEAH, IT'S A TRIP.
I THINK. - WOW. WOW!
2, 000 PORTIONS IN A WEEK'S TIME?
I GOTTA FIND A CREW. I GOTTA FIND A KITCHEN.
I GOTTA FIGURE OUT A DISH.
I GOTTA GO TO THE FARMER'S MARKET.
OH, GOD.
- BUT THEY'RE SMALL.
- OKAY. I-- SO--
- SEE? - THIS IS SERIOUS.
I NEED A TEAM THOUGH.
- I ALREADY HAVE A COUPLE SOUS CHEFS.
- YEAH. - I WANT YOU TO MEET 'EM.
- OKAY, TONIGHT I'M GONNA GO HOME
AND WORK ON MY MENU FOR SURE.
BUT I JUST WANNA MAKE SURE THAT I'M ABLE TO EXECUTE OBVIOUSLY.
THAT'S THE IMPORTANT THING.
- WE ARE GONNA DO WHATEVER WE CAN.
- I'VE NEVER DONE A FESTIVAL.
SO I'M KIND OF EXCITED ABOUT THAT.
- I'M EXCITED TOO! - THANK YOU SO MUCH.
I DON'T KNOW HOW YOU DID IT, BUT...
- OH, GOD. - KEEP DOING IT!
[both laughing]
both: PSHH.
both: HI!
- HOW ARE YOU? - I'M GOOD, HOW ARE YOU?
- GOOD. - GOOD TO SEE YOU.
- GOOD TO SEE YOU TOO! THANKS FOR MEETING WITH ME.
- OF COURSE. OH, IT'S HOT OUT HERE.
- IT IS HOT.
I WALKED HERE FROM MY RESTAURANT.
- THIS IS CUTE. - I KNOW.
I'VE NEVER BEEN HERE BEFORE. - ME NEITHER.
I LIKE IT.
- HOW ARE THINGS?
- [sighs] BUSY, BUSY.
- BRENDA'S DEFINITELY THE PERSON I GO TO
FOR BUSINESS ADVICE AND PERSONAL ADVICE.
SHE PICKED ME UP FOR DINNER ONCE,
AND I WALKED OUT OF MY HOUSE AND SHE'S LIKE,
"YOU'RE NOT WEARING THAT, ARE YOU?"
I WAS LIKE, "UH, YEAH, I LOVE THIS DRESS."
SHE WAS LIKE, "NO, WE'RE NOT GOING OUT
IF THAT'S WHAT YOU'RE WEARING, GO CHANGE."
- TALK TO ME. WHAT'S HAPPENING? WHAT'S GOING ON?
- WELL, I WANTED TO MEET WITH YOU
'CAUSE I WANTED MORE INFORMATION.
OBVIOUSLY, I NEED TO PUSH FUKU BURGER.
I JUST WANT MORE EXPOSURE,
BECAUSE I HAVE TO BRING IN SOME NUMBERS,
SHOW THAT THIS CAN BE A SUCCESS.
BUT THAT'S KIND OF THE MAIN PUSH FOR ME RIGHT NOW.
SINCE I'VE BEEN WITH HARRY MORTON HOLDINGS
AS HIS DIRECTOR OF MARKETING,
HE'S ADVANCED ME ALONG THE WAY.
SO IF I CAN SHOW HIM THAT I CAN TAKE A RESTAURANT
AND FLIP IT INTO ONE OF THE HOTTEST VENUES IN L.A.,
I CAN SHOW HIM THAT I DESERVE MY OWN BRAND.
WE'RE GREAT WITH THE BLOGGERS, YOU KNOW.
- HONESTLY, IF I HEAR "BLOGGERS" ONE MORE TIME--
- BUT-- - LISTEN.
TO MAKE A REAL IMPACT ON BUSINESS,
YOU NEED BIGGER THAN BLOGGERS.
BECAUSE YOU KNOW WHAT, TOMORROW,
THE BLOGGER'S GONNA GO TO ANOTHER RESTAURANT
AND POST ALL NEW PICTURES,
AND THEN YOUR PICTURES ARE THREE PAGES DOWN.
IT'S BRINGING IN PEOPLE
WHO WRITE FOR THE BIG REGIONAL PUBLICATIONS IN L.A.
- YES.
- THE BIG NATIONAL PUBLICATIONS. - EXACTLY.
- THAT'S HOW IT WORKS.
- THAT'S THE KIND OF STUFF THAT I WANT.
- YEAH.
- AND I FEEL LIKE WE'VE KIND OF HIT A PLATEAU
WHERE WE GOT A LITTLE PUBLICATION HERE OR THERE,
WE'VE HAD A LITTLE BIT OF LOCAL PRESS,
AND THEN WE STOP. - YEAH.
'CAUSE YOU KNOW WHAT HAPPENS IS YOU OPEN FUKU BURGER,
SO EVERYONE COVERS THE RESTAURANT,
AND THEN NO ONE ELSE COVERS IT
'CAUSE THEY MOVE ON TO THE NEXT OPENING.
- RIGHT. - IT'S EASY TO GET OPENING PR.
- YEAH.
- THE TRICK IS GETTING THEM TO TALK ABOUT THE RESTAURANT
A YEAR LATER. - THAT'S WHAT I NEED.
- I LOVE JESS.
SHE REMINDS ME OF ME AT HER AGE.
SHE'S AMBITIOUS, AND SHE'S REALLY SMART,
AND REALLY WELL-SPOKEN.
AND I KINDA WANNA HELP HER.
THANK YOU!
- BUON APPETITO. - THANK YOU.
- LET ME KNOW IF YOU NEED ANYTHING ELSE.
- PERFECT. THANK YOU.
- WHAT ABOUT L.A. FOOD & WINE?
THAT'S A GREAT WAY TO GET EXPOSURE IN L.A.
- YEAH, I'M FLYING IN THIS CHEF FROM VEGAS.
- THIS IS SUCH A GOOD EXAMPLE.
LIKE, PEOPLE GO TO THESE FOOD FESTIVALS
HAVING NEVER EATEN IN HALF THE RESTAURANTS
THAT ARE REPRESENTED.
THEN YOU TRY SOMETHING THAT AMAZES YOU,
AND THEN YOU GO TO THE RESTAURANT.
- RIGHT.
- WELL, WE REPRESENT THE FESTIVAL.
AND THEN I'M GONNA HAVE A FEW CLIENTS
THAT ARE PARTICIPATING.
SHE HAS AN UPHILL BATTLE
IN TERMS OF MAKING AN IMPRESSION ON THE L.A. FOOD SCENE.
THERE'S A LOTTA TOP RESTAURANTS AND CHEFS
THAT ARE GONNA BE AT THIS EVENT.
AND FUKU BURGER IS AT THE BOTTOM OF THE LIST.
- I'M LOOKING TO TAKE FUKU TO THE NEXT LEVEL NOW.
- MM-HMM.
- AND SOMETHING LIKE THIS COULD REALLY HELP LAUNCH THAT.
[phone ringing]
- [laughs]
THANK YOU FOR CALLING FONUTS.
WE DO NOT HAVE ANY SUGAR-FREE FONUTS.
GLUTEN-FREE AND SOME VEGAN,
HOWEVER, UM, NOTHING SUGAR-FREE.
THANK YOU.
ATTITUDE.
THE MAJORITY OF RESTAURANTS OUT THERE THAT OPEN
DON'T EVEN MAKE IT IN THEIR FIRST YEAR.
THE FACT THAT WE'VE MANAGED TO MAKE IT A YEAR
AND WE'RE ACTUALLY DOING WELL
IS SUCH A HUGE ACCOMPLISHMENT.
- OH, MY GOD.
- HI!
- GOOD TO SEE YOU. - GOOD TO SEE YOU.
HAVE YOU EVER MET MY BUSINESS PARTNER?
- HI, I HAVEN'T. I'M KAT.
- THIS IS KAT. - HI, NICE TO MEET YOU.
- NICE TO MEET YOU.
I THINK ELIZABETH IS GONNA SHOOT YOU GUYS TOGETHER FIRST,
AND THEN WE CAN DO THE INTERVIEW AFTER.
- COOL.
- JUST SO THAT SHE CAN JUST-- KINDA OF LIKE IN AND OUT.
- KAT IS HERE TO DO MY INTERVIEW
FOR HER "ONE YEAR IN" COLUMN ON EATER.
- SORRY, IF I'M LIKE SWEATY AND GROSS,
IT IS 750 DEGREES OUTSIDE.
- IT'S A MILLION DEGREES OUT THERE.
- OH, MY GOD.
- SHE'S LIKE THE PAPARAZZI OF THE FOOD WORLD.
SO I'M DEFINITELY A LITTLE LEARY
WHEN IT COMES TO KAT'S JOURNALISM.
- COME STAND RIGHT HERE. - YEAH.
- BUT PEOPLE READ EATER,
AND IF IT'S GONNA GET PEOPLE TO COME INTO FONUTS,
THEN REALLY, WHAT'S THE HARM IN THAT?
- IS IT POSSIBLE TO CATCH LIKE A DONUT AT THE CORNER?
I FIRST DISCOVERED WAYLYNN EARLIER IN HER CAREER
WHEN SHE WAS A PASTRY CHEF.
SO, YEAH, I FEEL LIKE I PUT WAYLYNN ON THE MAP.
INTERVIEW TIME. - INTERVIEW TIME!
- GET READY, YEAH.
ALL RIGHT, SO...
TELL ME A LITTLE BIT ABOUT HOW FONUTS CAME TO BE.
- IT WAS REALLY NANCY'S IDEA.
SHE IS GLUTEN INTOLERANT AND LOVES BAKED GOODS.
AND I WAS HER FRIEND AND NEIGHBOR.
THEN SHE STARTED MAKING THIS AMAZING
GLUTEN-FREE BANANA BREAD.
THEN SHE BAKED IT IN THE DONUT MOLD.
AND I WAS LIKE, THAT'S GENIUS.
AND SHE'S LIKE, I'M CALLING THEM "FONUTS."
SHE'S LIKE, "THEY'RE SO CUTE.
PEOPLE ARE FREAKING OUT OVER 'EM."
AND SO I WAS LIKE, LET'S OPEN UP A SHOP CALLED FONUTS.
- I THINK MAYBE SOME PEOPLE MIGHT'VE EXPECTED YOU
TO OPEN SOME TYPE OF LIKE HIGH-END DESSERT PLACE,
AND YOU CHOSE TO OPEN FONUTS.
- WHAT ARE YOU TRYING TO SAY?
ARE YOU TRYING TO MAKE A JAB, OR LIKE WHAT THE [bleep]?
FONUTS IS, FOR ME,
THE REAL REASON WHY I GOT INTO THIS INDUSTRY.
- MM-HMM.
- IT'S SIMPLE, IT TASTES GOOD,
AND IT'S JUST TO MAKE PEOPLE HAPPY.
- WHAT ARE YOUR MOST POPULAR FLAVORS?
- STRAWBERRY, BUTTERMILK, AND BLUEBERRY EARL GREY.
MAPLE BACON'S A BIG HIT TOO.
KAT'S STYLE OF JOURNALISM
IS DEFINITELY LIKE KAT.
IT'S A LITTLE BIT SHALLOW AND MINDLESS
AND DOESN'T MAKE YOU THINK TOO HARD.
THAT WAS PAINLESS AND EASY.
- THANK YOU! PERFECT! YAY!
- THANK YOU. - COOL.
- I'LL SEE YOU LATER. - I'LL SEE YOU LATER.
- ALL RIGHT, BYE.
- HOW'D THE INTERVIEW GO?
- I FEEL LIKE IT WASN'T ANYTHING
THAT SHE DIDN'T ALREADY KNOW.
- DO YOU FEEL LIKE YOU HAVE TO BE EXTRA NICE TO KAT?
- UH-HUH. [both laughing]
- THESE ARE SADLY, SADLY DISAPPOINTING.
- I MEAN, COME THE [bleep] ON, DUDE.
I'M SCREWED.
[jazz music]
♪ ♪
- [flaps lips]
DON'T STRESS. FOR REAL.
I FEEL LIKE I'M PROJECTING ON YOU,
AND I FEEL VERY BAD ABOUT IT.
- HOW YOU GUYS DOING? - GOOD, MAN.
- GOOD.
- THOSE BURGERS LOOK GOOD.
WE'VE GOT TO PULL TOGETHER
AN ENTIRE EVENT FOR L.A. FOOD & WINE,
STARTING FROM SCRATCH.
YOU WILL TAKE NOTES ON EVERYTHING THAT WE SAY.
- GOT IT.
- I WANT TO KNOW WHEN WE GET THERE,
WHAT ARE THE DIMENSIONS OF THE BOOTH?
WHAT SIZE SPACE DO WE HAVE?
WHAT'S THE SETUP?
IS IT HAND PASS, IS IT TRAYED?
L.A. FOOD & WINE IS LIKE THE WORLD SERIES
OF ALL FOODIE EVENTS,
AND RIGHT NOW, FUKU IS...
LIKE THE CUBS.
IF WE DON'T MAKE THIS PERFECT,
IT'S GONNA LOOK LIKE THE RINKY-*** CHEF
THAT IS TRYING TO HANG WITH THE BIG DOGS.
I DON'T WANNA LOOK LIKE THAT.
THIS IS MY CHANCE TO PROVE TO HARRY
THAT I CAN TAKE THIS BRAND TO THE NEXT LEVEL.
WHERE'S THE KITCHEN?
IS IT CLOSE TO WHERE WE'RE GONNA BE DOING ALL THIS?
IS THERE A CERTAIN HOUR THAT YOU GET THE KITCHEN?
- NO, THEY PROVIDE YOUR GRILL AND ALL THE UTENSILS.
- IS THIS SOMETHING THAT YOU KNOW
OR SOMETHING THAT YOU'RE ASSUMING?
- I KNOW THIS!
THAT'S FOR SURE.
- MY DAD IS A BUSINESS GENIUS.
HE TAUGHT ME EVERYTHING THAT I KNOW
AND HE KIND OF INSTILLED IN ME THIS JUST SHARK-LIKE MENTALITY
ON HOW TO BE A KILLER.
ARE YOU PAYING ATTENTION AT ALL?
- YES, I AM.
- 'CAUSE YOU SHOULD BE A LITTLE STRESSED.
'CAUSE IF YOU'RE NOT, THEN... - I AM.
- THERE'S SOMETHING WRONG.
THIS HAS TO GO WELL, BECAUSE HARRY'S--
ALL OF HIS FRIENDS ARE GOING,
AND THEY'RE GONNA BE COMING AND THEY'RE GONNA BE TASTING,
AND THEY'RE GONNA BE TAKING PICTURES AND TEXTING IT TO HIM.
AND HE'S GONNA COME BACK ON ME AND SAY,
"WHAT THE HELL?"
YOU KNOW, HARRY'S NOTORIOUS FOR FIRING EMPLOYEES
AT A MOMENT'S NOTICE ON A DIME WITHOUT ANY REASON.
AND I WANNA MAKE SURE THAT WITH THIS EVENT
I DON'T PUT MYSELF IN THAT POSITION.
SATURDAY, I WANT EVERYTHING IN THE KITCHEN
PACKED AND READY TO GO,
AND ALL YOU HAVE TO DO IS LOAD IT AND GO.
IS THAT A GOOD PLAN? - GOOD PLAN.
- OKAY, 'CAUSE NOBODY WROTE THAT DOWN.
[sighs] OH, GOD.
- ♪ COME LISTEN UP ♪
♪ THERE'S SOMETHING THAT I GOT TO SAY ♪
♪ I'LL SAY IT AGAIN AND AGAIN ♪
♪ AS MANY TIMES AS IT TAKES ♪
both: HI.
- YOU LOOK LOVELY THIS EVENING.
- OH, TELL ME MORE.
- [laughing] LOOK AT YOU.
- THIS IS NICE. - IT IS.
DID YOU PICK OUT A COCKTAIL YET?
I'M DYING FOR A COCKTAIL.
- YES. PICK OUT WHICH ONE THAT I PICKED.
- PICK OUT THE ONE THAT YOU PICKED.
- YEAH. - HMM.
THIS IS GONNA BE DIFFICULT.
- WHY? YOU KNOW ME SO WELL.
CHRIS CRARY IS A REALLY GOOD FRIEND OF MINE.
HE IS A TOP CHEF ALUM.
LADY CHARMER.
SO I'M MEETING WITH HIM TO SEE WHAT HE'S WORKING ON,
AND TO SEE HOW WE CAN WORK TOGETHER.
- I'VE SEEN YOU NOW THREE TIMES THIS WEEK?
- LUCKY. - I AM LUCKY.
I AM, BUT I FEEL-- I MADE LIKE...
A THOUSAND GNOCCHIS YESTERDAY--
WHATEVER DAY THAT WAS I DID IT--
IT TOOK ME LIKE 3 1/2 HOURS.
- YOU HAVE TO DO 3,000 GNOCCHI. - YEAH.
- AND YOU MADE A THOUSAND YESTERDAY.
- YEAH. - GET ON IT!
- SO HOPEFULLY SOMEONE ELSE FINISHED IT TODAY,
'CAUSE I WAS OFF. - MM-HMM.
ARE YOU DOING THE RED CARPET?
- NO, BECAUSE-- - THEY DIDN'T ASK YOU?
- THEY DIDN'T ASK ME.
- I'M COORDINATING IT. - OH.
- I COORDINATED THE CARPET FOR THE TASTE LAST YEAR TOO.
THAT'S A REALLY EASY WAY TO GET PRESS FOR YOURSELF.
IF YOU HAD A GOOD PUBLICIST,
YOUR PUBLICIST COULD PROBABLY DO THAT FOR YOU.
- ALL RIGHT, LET ME THINK ABOUT THAT.
- WHY DO YOU THINK I'M HERE WITH YOU?
- [laughing]
AHH. - THANK YOU!
- LOOKS GOOD.
I CAN'T TELL IF IT'S THE DRINK THAT SMELLS GOOD OR YOU.
IS IT YOU?
YES, IT IS. THANK YOU!
- AWW. THANKS. - CHEERS.
- CHEERS.
NOW I'M BLUSHING.
BEING A FOOD PR IN L.A. IS ALMOST LIKE BEING ON A DATE.
YOU MASSAGE THEIR EGO A LITTLE,
YOU HAVE A GREAT MEAL WITH GREAT WINE,
AND HOPE AT THE END OF THE NIGHT
THAT IT ALL WORKS OUT TO YOUR ADVANTAGE.
ARE YOU FIXING MY BRA STRAP? - NO, IT WASN'T YOUR BRA STRAP.
- IF YOU WANTED TO TOUCH MY BRA STRAP, CHRIS--
- I JUST DID.
[laughing]
- CHRIS CRARY IS THE BIGGEST FLIRT ON THE PLANET.
DON'T LET ME MINCE WORDS HERE. HE'S A GOOD-LOOKING GUY.
I PROBABLY WOULDN'T KICK HIM OUT OF BED.
HE DOES WHAT HE DOES VERY WELL.
- SO HOW'S KAT?
YOU'VE BEEN SPENDING A LOTTA TIME TOGETHER.
SHE STILL SINGLE?
- YES. SHE IS SINGLE RIGHT NOW.
- SHE'S MY TYPE.
- YEAH.
EVERY TIME SOMEONE ASKS ME ABOUT KAT ODELL,
I FEEL LIKE THEY'RE MEETING WITH ME
TO TALK ABOUT KAT ODELL.
AND IT MAKE ME WONDER WHAT THE REAL PURPOSE
OF THIS MEETING IS.
SHE, UH--SHE'S MORE-- SHE'S VERY BOY-CRAZY.
- FOR A GIRL?
- SO IT'S A LOT OF BOY TALK WITH HER.
BUT SHE'S DOING THAT CONSULTANT GIG NOW.
ACTUALLY THE WHOLE CONSULTING GIG
SHE CAN KINDA THANK ME FOR
BECAUSE I INTRODUCED HER TO BRETT.
- IT'S BRETT AND BEAU, RIGHT?
- BRETT AND BEAU.
THEN SHE DATED BRETT,
AND NOW SHE-- THEN SHE DATED BEAU.
- [laughing]
- SHE'S DATED EVERY PERSON THAT I ASK HER ABOUT.
- L.A. IS SO HUGE TOO. - YEAH.
- BUT IT'S SUCH A SMALL COMMUNITY.
LIKE, CHEFS AND RESTAURATEURS. - YEAH, THIS--
YEAH, THIS WORLD ISN'T THAT SMALL.
I HAVEN'T DATED ANYONE IN THIS CIRCLE.
- YOU SHOULD TRY IT.
- YEAH, I SHOULD.
YOU WORK ON IT AND GET BACK TO ME.
- HMM. ALL RIGHT. LET ME THINK ABOUT THAT.
WOULD YOU LIKE A CHERRY?
- NO, I'M GOOD, THANKS.
- ♪ COLOR ME LOW, COLOR ME RED ♪
♪ LA, LA, LA, LA ♪
♪ COLOR ME OUT, OVER MY HEAD ♪
- FRANK! HEY! - HEY, WHAT'S UP?
- OH, MY GOD, THANKS FOR COMING THROUGH, MAN.
- YEAH. - I'M REALLY EXCITED.
YEAH!
FRANK CAME HIGHLY REFERRED TO ME,
AND MICHAEL REED IS INCREDIBLE.
I WORKED AT MOZZA WITH HIM.
I'M SO LUCKY THESE GUYS CAME THROUGH,
BECAUSE THE EVENT IS TOMORROW AND I'M SERVING 2,000 PEOPLE.
WE GOT EVERYTHING, RIGHT? - YEAH.
- THESE MELONS ARE [bleep] GONNA BE DELICIOUS.
WE'LL BREAK DOWN THE PROSCIUTTO LEG
AND SLICE THAT UP AND CRISP THAT UP.
THAT'S PROBABLY GONNA TAKE MOST OF OUR TIME TODAY.
THEN WE'LL TRIM THE MELON.
READY TO ROCK, GUYS?
BREAK IT DOWN. LET'S BREAK IT DOWN!
- [laughing]
- FOR L.A. FOOD & WINE,
I WANTED TO MAKE A PRETTY CLASSICAL ITALIAN DISH.
BUT I WANTED TO KINDA, YOU KNOW,
PUT MY OWN FLAIR AND SPIN ON IT.
SO I DID A TAKE ON THE VERY TRADITIONAL
PROSCIUTTO MELONE.
CAN YOU GO LIKE A MILLIMETER SMALLER?
THE DISH IS DEFINITELY SIMPLE,
USING THE BEST POSSIBLE INGREDIENTS.
SO THAT'S MY COOKING.
I LOVE PROSCIUTTO!
I'M REALLY EXCITED, GUYS.
EVERYBODY'S GONNA BE LIKE, "WHO THE HELL ARE YOU?"
THEN THEY'RE GONNA TASTE THE FOOD AND BE LIKE,
"THAT'S WHO YOU ARE. I GOT IT."
THE MELON IS NOT VERY SWEET.
IT'S JUST A LITTLE FLAT.
LIKE, THAT MELON TASTES LIKE CARDBOARD TO ME.
- IT'S LIKE GRITTY CARDBOARD. - YEAH.
- I THINK THE MOST IMPORTANT THING IS THE MELON, YOU KNOW?
- OBVIOUSLY.
THAT'S WHAT I WAS SUPPOSED TO HIGHLIGHT.
- TRY ANOTHER ONE?
- THEY SMELL SO GOOD.
LIKE, IT DOESN'T MAKE ANY SENSE TO ME
THAT THEY TASTE SO BAD.
- IT DOESN'T HAVE THAT COLOR TO IT.
- I MEAN, COME THE [bleep] ON, DUDE.
HOW COULD I NOT TASTE THE MELONS FIRST?
IT'S LIKE, WHAT THE [bleep]? - THE OUTSIDE.
- ARE YOU KIDDING ME?
- THESE ARE SADLY, SADLY, SADLY, SADLY DISAPPOINTING.
- THIS IS THE ABSOLUTE HEIGHT OF MELON SEASON,
AND I GET THIS [bleep] BATCH.
THERE ARE DEFINITELY NO OTHER OPTIONS AT THE MOMENT.
- I WOULD TAKE A MELON LIKE THIS AND ONLY MAKE A SOUP.
[laughter] - I'M LIKE, I JUST--
I CAN'T. YOU KNOW WHAT I MEAN?
I'D RATHER PUREE THAT [bleep] AND JUST SERVE IT STRAIGHT-UP.
- IT'S NOT ICE CREAM, OKAY?
- OH!
SORBET.
MICRO ARUGULA, CRISPY PROSCIUTTO.
- THAT'S IT RIGHT THERE. YOU GOT IT.
- IT'S GONNA TAKE ME ALL NIGHT, BUT I'LL DO IT.
DEFINITELY MY REPUTATION'S ON THE LINE FOR SURE.
I MEAN, I TALK A LOTTA [bleep]
ABOUT THE FOOD, AS IN HOW IT'S SO EASY TO MAKE
AND ALL THIS STUFF.
IF I'M NOT ABLE TO EXECUTE,
I'M GONNA LOOK LIKE A TOTAL [bleep].
IT'S A GREAT TIME TO TRY SOMETHING NEW
WHEN YOU'RE MAKING IT FOR 2,000 PEOPLE, HUH?
- WE GOTTA DO 50 QUARTS.
[laughing]
- IT'S JUST GONNA BE A LONG, LONG NIGHT.
I'M DEFINITELY SWEATING BULLETS RIGHT NOW.
[blender whirring]
- ALL RIGHT, STOP DRINKING, EVERYONE.
I'M PUTTING A KIBOSH ON THE BEER.
I'M AFRAID THAT OUR BRAND COULD COME ACROSS AS A JOKE
NEXT TO ALL THESE BIG, KEY PLAYERS.
NO MORE, YOU GUYS. NO MORE BEER!
- HI! - HI, CUTE STUFF.
- HOW ARE YOU?
- HOW FUN AND GORGEOUS THIS IS.
THIS IS AMAZING. - I KNOW.
WE COULDN'T SEE OUT THERE.
- HOW CUTE AND AMAZING AND ADORABLE
IS THIS RESTAURANT? - IT'S INCREDIBLE.
- LIKE, IT BRINGS A TEAR TO MY EYE.
- ALLOW ME TO TELL YOU HOW THE MENU WORKS.
- OKAY.
- AND THEN, MORE OFTEN THAN NOT,
I DO SEE THE VEGGIES ACCOMMODATING THE LARGE,
THE LARGE BEING YOUR ENTREES.
BUT WITH THAT BEING SAID, FEEL FREE TO ORDER
HOWEVER YOU WANT.
I'M JUST HERE TO MAKE IT HAPPEN FOR YOU, OKAY?
- YAY.
- [gasps] - WE'RE CELEBRATING.
- WHAT GOOD TIMING! - IT'S A CELEBRATION.
- THANK YOU. - THAT WAS PERFECT TIMING.
CHEERS TO US CELEBRATING
THE VERY SPECIAL YEAR ANNIVERSARY OF FONUTS.
SO HERE'S TO ANOTHER FUN-FILLED ADVENTUROUS YEAR OF SUCCESS.
I THOUGHT THAT I WAS MAKING THE WORLD'S BIGGEST MISTAKE
LEAVING THIS PRESTIGIOUS POSITION
TO OPEN UP THIS BAKED DONUT SHOP.
I NOT ONLY PUT MY CAREER ON THE LINE,
I PUT ALL OF MY MONEY INTO IT.
LIKE, LITERALLY ALL OF MY MONEY.
AND, UM, JUST SAID, "[bleep] IT. THIS FEELS RIGHT.
"LET'S GO FOR IT. I WANT MY OWN PLACE.
AND LET'S SEE WHAT HAPPENS."
SWEET MOTHER OF GOD!
MM, MM.
- THAT'S AMAZING!
- YEAH. - YEAH.
OPEN YOUR LITTLE GIFT.
HOPE YOU LIKE IT.
- YOU'RE INSANE.
- IT'S A LITTLE SOMETHING. - OH.
- SO IT'S THE DATE WE OPENED.
AND I DIDN'T WRITE "FONUTS." I JUST WROTE THE DATE.
- THANK YOU.
- YOU NEED TO GET RID OF THAT SCHLOCKY KEYCHAIN OF YOURS.
PUT EVERYTHING TOGETHER ON ONE NICE ONE.
- THIS IS SO, SO, SO SPECIAL. THANK YOU.
OKAY, NOW, I HAVE CARDS.
I WROTE THE WORDS,
BUT I WANT YOU TO HEAR THEM FROM MY MOUTH.
SO IF IT'S ALL RIGHT WITH YOU,
I WOULD LIKE TO PERSONALLY READ YOU THE CARD THAT I WROTE YOU.
"NANCY...
"THANK YOU FROM THE BOTTOM OF MY HEART
"FOR BEING MY FRIEND, MY ROCK,
"AND MY BIGGEST SUPPORTER.
"YOUR PASSION FOR LIFE AND LOVE IS ENDLESS.
"I COULDN'T HAVE DREAMT OF SOMEONE MORE SPECIAL
"TO WALK THIS PATH WITH.
"AND I HOPE OUR LEGACY CONTINUES
"AND GROWS MORE AND MORE.
"THANK YOU FOR SINGLE-HANDEDLY
HELPING ME TO MAKE MY DREAMS COME TRUE."
- I LOVE YOU AND I'M...
SO GRATEFUL FOR YOU.
YOU'VE CHANGED MY LIFE.
- [bleep]. - YOU KNOW THAT, RIGHT?
[laughter]
"SINGLE-HANDEDLY." AND I'M A STUBBORN [bleep].
- YOU ARE A *** STUBBORN SON OF A ***, JESUS.
NANCY IS MY GIRL, NO MATTER WHAT,
AND SHE IS SO LOYAL AND SO STEADFAST.
SHE IS THE BEST FRIEND I COULD'VE EVER ASKED FOR.
AND I COULD ONLY HOPE TO FIND A GUY
THAT AMAZING AS SHE IS IN THE WAYS
THAT SHE COMPLEMENTS ME.
HERE'S TO ALL OF OUR HARD WORK PAYING OFF.
- CHEERS.
- AND NOW LET'S ENJOY AND STOP CRYING
AND EAT SOME *** [bleep] FOOD.
- WHAT IS THAT?
- THIS IS THE BONE MARROW.
- OH, GOODNESS ME!
- HOLY [bleep]! THAT'S SO GOOD!
- [laughing] - OH, MY GOD.
- MM.
- OH, MY GOD!
- THAT IS A HALF-ROASTED CHICKEN
WITH TOMATO, BREAD, SALAD.
- SERIOUSLY, WHAT ARE YOU TRYING TO DO TO ME?
I LOVE THAT.
SO THROUGHOUT OUR LOVELY CELEBRATORY DINNER
AT TAR & ROSES,
CHEF ANDREW KEEPS COMING BACK TO THE TABLE.
- CILANTRO, GOAT CHEESE, LIME, AND ESPELETTE.
BROUGHT YOU SOME OTHER THINGS TO NIBBLE ON.
- THANK YOU.
- THAT IS THE CHICKEN OYSTER SKEWERS
WITH TAMARIND DIPPING SAUCE.
- I'VE GIVEN ONE TOO MANY CHEFS A TRY.
- THERE'S A WARMTH TO HIM THAT IS UNDENIABLE.
- I HAVE A NO-CHEF POLICY.
- YOU KNOW WHAT, POLICIES ARE MEANT TO BE BROKEN.
YOU'VE ONLY GONE OUT WITH ONE CHEF.
- NO, I HAVE NOT. - YOU'VE--OH!
- MY FIRST FIANCE WAS A CHEF.
- REALLY? - HE WAS?
- [giggling]
- I'M NOT A RUNAWAY BRIDE.
I'M THE RUNAWAY FIANCEE.
IF YOU KEEP STICKING YOUR HAND IN FIRE AND GETTING BURNED,
DON'T YOU THINK EVENTUALLY YOU MIGHT NOT DO IT ANY MORE?
I KNOW THEM ALL TOO WELL.
REGARDLESS OF THEM BEING SHADY AND [bleep] DIRTBAGS,
THEY'RE MARRIED TO THEIR WORK.
- LOOK HOW BEAUTIFUL YOU LOOK THOUGH.
- THANK YOU. - I'M TELLING YOU.
I ONLY SPEAK THE TRUTH.
YOU COME IN, HAIR ALL FLOWING.
- GET OUTTA HERE.
IT WOULD REALLY TAKE SOMEONE REALLY SWEET AND SPECIAL
TO BREAK MY NO-CHEF RULE.
- I BET YOU HE'S A GOOD KISSER.
THAT'S GONNA SEAL THE DEAL.
WE'LL SEE. JUST KISS HIM.
- [softly squealing] - AH, YEAH, YEAH.
[upbeat pop music]
♪ ♪
- TWO SECONDS. HEY, MAX!
WHERE ARE TALENT COMING IN?
THEY'RE COMING IN THIS WAY, RIGHT?
HOW DO THEY GET FROM THERE TO IN THERE?
SOMEONE NEEDS TO TELL PEOPLE THAT.
THERE ARE VERY FEW FOOD AND WINE EVENTS
THAT MAKE AN IMPACT IN THE RESTAURANT WORLD,
AND L.A. FOOD & WINE IS ONE OF THEM.
- THE EVENT STARTS AT 7:00.
IT'S 5:15 NOW.
- GIVE ME THE PROSCIUTTO.
- LET'S DO THIS. I'M READY.
I THINK I'M WORKING OFF OF THREE HOURS OF SLEEP RIGHT NOW.
SO EVEN THOUGH I'M FEELING A BIT NERVOUS,
I'M CONFIDENT ABOUT THE FOOD.
OUR SETUP LOOKS BEAUTIFUL.
IF I HIT A HOME RUN HERE,
THIS COULD REALLY PUT ME ON THE MAP IN THIS TOWN.
ALL RIGHT, LET'S DO A LITTLE QUICK MEETING, REGROUP.
WHERE DID ERIC GO NOW? LIKE, REALLY PEOPLE?
WHAT IS--IS HE GETTING BEERS?
I'M ABOUT TO [bleep] KICK HIS *** RIGHT NOW.
HOMEY, CAN YOU COME HERE FOR A MINUTE?
WE'RE ABOUT TO SERVE IN, LIKE, FOUR MINUTES.
LET'S GET SOME PLATES OUT
BEFORE WE START DRINKING AND GETTING FADED.
ALL RIGHT. SO YOU GUYS ARE PASSING.
ALL YOUR MELON PLATES ARE COMING TO ME TO THE RIGHT.
I'M GONNA BE PLACING SOME PROSCIUTTO.
"AH, DA, DA, DA. WE HAVE SOME MELON--
FRESH AMBROSIA MELON SORBET."
REFRESHING, REFRESHING! THAT'S WHAT WE'RE PUSHING TODAY.
WE NEED SOME MORE SORBET, GUYS. LET'S DO THIS.
- SHE DOESN'T HAVE ANY NEON PINK LIPSTICK?
L.A. FOOD AND WINE IS 50% WORK, 50% FUN.
PRETTY MUCH LIKE EVERY SINGLE THING I DO IN MY LIFE.
IT'S IMPORTANT TO LOOK PUT-TOGETHER
BECAUSE I KNOW I'M GONNA HAVE TO TAKE A LOTTA PHOTOS,
AND THOSE PHOTOS COULD END UP ON THE INTERNET AND LIVE FOREVER.
- THIS IS KIND OF THE MAKE-IT-OR-BREAK-IT
FOR FUKU BURGER.
SO LET'S MAKE SURE THAT THE FOOD IS COMING OUT PERFECTLY.
I WANT YOU TO MAKE SURE THAT EVERYTHING IS STAYING ORGANIZED.
'CAUSE THINGS KINDA GET CARZY.
- THAT'S WHY YOU'RE IN CHARGE.
- WE'RE HANGING WITH THE BIG DOGS NOW.
I FLEW IN COLIN FUKUNAGA. HE CREATED THE BRAND.
THESE GUYS COME FROM THE FOOD TRUCK WORLD.
THEY'RE SLINGING BURGERS AT 2:00 A.M.
TO DRUNK PEOPLE ON THE STREETS OF VEGAS.
AND WE KIND OF PLUCKED IT OUT OF THERE,
AND NOW THEY'RE ON A RED CARPET
AT THE BIGGEST FOOD EVENT IN THE COUNTRY.
ALL RIGHT, STOP DRINKING, EVERYONE.
I'M PUTTING A KIBOSH ON THE BEER.
WE'RE ALREADY THE UNDERDOGS AT THIS EVENT.
LOOK AROUND, WE'VE GOT, YOU KNOW, MARIO BATALI, GIADA.
AND HERE WE ARE, LOOKING LIKE THE BAD NEWS BEARS.
NO MORE, YOU GUYS. NO MORE BEER!
- UNDERSTOOD. THIS IS--
- HOWEVER-- - THIS IS MY LAST BEER.
- OKAY.
- MY LAST BEER FOR THE NEXT 15 MINUTES.
I PROMISE YOU. - OH, NO!
- HEY! HEY, BLONDIE!
I LOVE YOU!
- NOW, ARE YOU GUYS GONNA BE OKAY IF I LEAVE YOU?
YOU GUYS LOOK GUILTY ALREADY.
IF THEY DON'T STRAIGHTEN UP THEIR ACT
IN A VERY SHORT AMOUNT OF TIME,
I'M AFRAID THAT OUR BRAND COULD COME ACROSS AS A JOKE
NEXT TO ALL THESE BIG, KEY PLAYERS.
- DID YOU SALT THIS ALREADY?
HOW ARE YOU DOING?
WE HAVE A LITTLE-- YEAH, A MELON SORBET
WITH CRISPY PROSCIUTTO.
PLAY ON THE CLASSIC ITALIAN PROSCIUTTO MELONE.
IT IS? I'M HAPPY TO HEAR.
FOUR YEARS, SO I'M KIND OF A NEWBORN IN THIS BUSINESS.
I WAS THE ONLY NON-RESTAURATEUR WITH A BOOTH
AND ONE OF THE ONLY WOMEN.
BUT I WAS STILL, LIKE, HANGING TOUGH WITH THE BEST OF THEM.
YOU KNOW, I'M WORKING HARD RIGHT ALONGSIDE THOSE DUDES,
NOT MISSING A BEAT.
HOW YOU GANGSTAS DOING BACK HERE?
GO A LITTLE LIGHTER ON THE ONION, GUYS.
- THE RED CARPET CAN BE REALLY CHAOTIC.
SO THE BEST PART IS THAT IT'S ONLY A HALF DAY'S WORK.
SO AFTER THAT, I GET TO INDULGE AND MINGLE.
- HI! - HOW ARE YOU?
- HOW ARE YOU? - NICE TO SEE YOU.
- GOOD TO SEE YOU. - YOU TOO.
- AS PART OF MY JOB WITH EATER,
I HAVE TO INTERVIEW A BUNCH OF CHEFS
FOR THE FESTIVAL.
I'M JUST HOPING THAT, WITH ALL THE COCKTAILS,
I'M GONNA REMEMBER IT ALL.
HOW WOULD YOU DESCRIBE YOUR FOOD
TO SOMEBODY THAT IS NOT FAMILIAR WITH YOUR RESTAURANTS?
- ITALIAN, YOU KNOW, WITH AN AMERICAN TWIST.
- I'M TRYING TO SCOOP EVERYONE ALL THE TIME.
- YOU LOOK BEAUTIFUL THIS EVENING.
- THANK YOU SO MUCH. YOU LOOK LOVELY AS WELL.
SO I'M BEING VERY FRIENDLY, VERY FLIRTY WITH EVERYONE.
BUT FOR ME THAT'S NORMAL.
- WHAT ARE YOU DOING--ARE YOU GOING TO THE AFTER PARTY?
IT'S FOR ONLY THE CHEFS. OH, COME ON, YOU KNOW.
- YEAH. - I DON'T NEED TO TELL YOU.
WHY ARE YOU ACTING LIKE YOU DON'T KNOW WHAT'S GOING ON?
- BUT THE NIGHT IS YOUNG.
SO YOU NEVER KNOW.
- ♪ WE'RE ONLY HERE FOR ONE DAY ♪
♪ WE ON A CRAZY VACAY ♪
♪ OH, OH, OH ♪
- OH!
- HOW ARE YOU DOING? - I LIKE THIS!
THIS IS SO CUTE. - I LIKE YOUR JACKET.
- DAPPER AS PER USUAL.
PART OF WHAT I LOVE DOING IS DISCOVERING A NEW TALENT,
AND LAST YEAR I MET MILES THOMPSON
WHO WAS THE SOUS CHEF AT SON OF A GUN
AND I THOUGHT HIS FOOD WAS BEAUTIFUL AND INCREDIBLE.
I WROTE ABOUT HIM ON EATER,
AND NOW, AT THE AGE OF 25, HE HAS HIS OWN RESTAURANT.
I DO HAVE A LOT OF POWER.
AND SOMETIMES I JUST FORGET THAT.
- COME ON, PAPA. PUSH THAT OUT.
LET'S GET IT OUT.
- HELLO! - HI, LADIES.
- HOW'S IT GOING?
- WE HAVE THE AMBROSIA MELON SORBET
WITH A TOUCH OF CRISPY PROSCIUTTO.
ENJOY, LADIES.
I HOPE SHE ENJOYS IT.
BUT QUITE FRANKLY, I'M STILL GOING,
I'M STILL GOING.
- AS A CHEF, IF YOU'RE GOING TO PREPARE
A PLATE WITH REALLY, LIKE, ONE MAIN INGREDIENT,
YOU REALLY HAVE TO MAKE SURE THAT
THAT INGREDIENT IS AT ITS PEAK.
AND THE PLATE THAT I HAD WAS NOT AMAZING.
I DON'T KNOW THAT SHE'S DONE A LOT OF FESTIVALS LIKE THIS.
I NEED TO TRY MORE OF HER FOOD TO FORM MORE OF AN OPINION.
I LOVE IT.
- TAKE CARE.
- HE GAVE ME A LITTLE-- [clicks tongue]
WHICH IS NICE.
- I HEARD YOU HAD DRINKS WITH BRENDA.
- SHE'S A FRIEND. - YEAH, JUST A FRIEND?
- WHY? DID SHE TELL YOU WE'RE MORE THAN FRIENDS?
- I THOUGHT IT WAS HOT IN VEGAS.
- IT'S HOTTER HERE BECAUSE OF THE HUMIDITY.
- OKAY, I'VE GOT TO JET.
I'VE GOT ANOTHER MEETING
AT A BOOTH DOWN THE CORNER.
OH, MY GOD.
IT IS SO HOT.
I HAVE SO MUCH *** SWEAT.
I NEED AIR.
OH, MY GOSH.
[laughs]
THIS FEELS SO GOOD.
I AM TOTALLY OBSESSED WITH THE AIR CONDITIONING UNIT.
IT'S LIKE A NARNIA TENT OF MAGIC.
[chuckles]
- HI, GUYS. - HI.
- WHAT'S HAPPENING. WHERE'S JESS?
- OH, GOOD MEETING. THAT WAS A REALLY GOOD MEETING.
[indistinct chatter]
- DO WE NEED MORE?
OKAY, SO WE NEED TO BE FASTER.
OKAY.
- IF YOU'RE RUNNING LOW-- - THAT'S WHAT ERIC'S FOR.
THIS PLACE IS PACKED AND MY GUYS ARE CRAWLING
IN QUICKSAND.
SOMEBODY'S GOT TO LIGHT A FIRE
UNDER THESE GUYS' ***.
ERIC, IF THE CHICKEN IS RUNNING LOW,
YOU BUST YOUR *** BACK HERE TO GET MORE.
- OKAY.
HEY, THIS LINE'S NOT STOPPING.
- THAT'S A GOOD PROBLEM TO HAVE.
WE JUST NEED TO MAKE SURE THAT WE'RE KEEPING UP WITH IT.
WE NEED MORE CHICKEN. WHERE'S THE CHICKEN?
YOU GUYS, THE FOOD IS SO SLOW.
YOU NEED TO BE FASTER.
AS SOON AS HE'S, LIKE, DONE, YOU'VE GOT TO BUST YOUR BUTT.
I AM FREAKING OUT.
CHICKEN!
GET HER DONE, BOYS.
LET'S GET THIS LINE MOVING.
I'M SEEING THE LINE STARTING TO MOVE.
AND I NOTICE THE SAME FACES COMING BACK
FOR SECONDS AND THEN THIRDS.
IT WAS SUCH A GREAT MOMENT FOR FUKU.
WE DID IT.
I'M SUPER HAPPY FOR YOU. THIS IS A REALLY BIG DEAL.
MOST PEOPLE WHEN THEY MEET ME
AUTOMATICALLY ASSUME THAT SINCE I'M FROM MISSOURI,
THAT I'M, YOU KNOW, STRAIGHT FROM THE FARM,
BEING THROWN INTO THE BIG CITY.
AND I'M HERE TO SHOW THEM THAT,
YOU KNOW, I'M A PIVOTAL PLAYER IN THIS GAME.
DO YOU LIKE IT?
OH, GOOD.
- THANK YOU.
- HARRY LEFT THIS IMPORTANT EVENT ON MY SHOULDERS
TO MAKE A SUCCESS.
AND IT WAS, BIG-TIME.
WH-WHAT?
EVERYONE LOVES US.
WE'RE LIKE THE COOL KIDS ON THE PLAYGROUND.
IT'S TIME TO CELEBRATE! [shrieks]
- WE HAVE A CANTALOUPE SORBET
WITH SOME CRISPY PROSCIUTTO,
A PLAY ON THE CLASSIC ITALIAN PROSCIUTTO MELONE.
OH, MY GOD. OH, [bleep].
I LOOK UP, AND HERE COMES CHEF GREENSPAN.
THE LAST TIME I WAS IN HIS KITCHEN,
I [bleep] UP A LITTLE BIT.
CHEF, DO YOU APPROVE OF MY FIRST TERRINE?
- NO. START OVER.
YOU GOT TO SEE THINGS THROUGH, GIRL.
- SO THE PRESSURE IS ON.
- WHAT IS THIS?
- A MELON SORBET WITH SOME CRISPY PROSCIUTTO.
- IT WAS GREAT.
[laughs]
DELICIOUS.
YOU GUYS ALL MET NINA?
- HI, HOW ARE YOU? - SHE'S AMAZING.
- A PLEASURE. NICE TO MEET YOU. - NICE TO MEET YOU.
- I LOVE YOU, MAN. I LOVE YOU.
- I'LL SEE YOU NEXT SATURDAY. ALL RIGHT?
- THANK YOU. - KNOCK 'EM DEAD, KID.
- THAT WAS A MOMENT FOR ME.
YOU KNOW, WHERE I WAS LIKE, "WORD."
TO GET THAT VALIDATION FROM A CHEF
THAT'S IN THE FIELD--
I THINK ONE OF THE HARDEST THINGS
ABOUT BEING A PRIVATE CHEF IS THAT NOBODY
TAKES YOU SERIOUSLY.
I DEFINITELY FEEL LIKE I CAN HANG WITH THE BIG BOYS
AT THIS POINT.
GREAT. THANKS, MAN.
COULDN'T HAVE DONE IT WITHOUT ALL OF Y'ALL.
- I SAW WINE OVER HERE.
LET'S GO DRINK SOME MORE WINE. - YEAH.
I'M READY.
- DO YOU KNOW WHAT A "BRENDA POUR" IS?
- [laughs]
- OH, ARE YOU BRENDA? - YEAH.
- ALL RIGHT, YOU TELL ME WHEN TO STOP.
- SO A BRENDA POUR IS BASICALLY
ONE KNUCKLE SHY OF...
AN INFINITY POOL, BASICALLY.
[indistinct chatter]
- HI. - HI.
- THIS IS BRENDA.
- HI, BRENDA. - WHAT'S YOUR NAME?
- HAL. - HAL.
- JASON. - HI, NICE TO MEET YOU, GUYS.
- YOU NEED MORE WINE.
I'M LIKE--
HI, HOW'S YOUR--
- THIS IS EMMANUEL.
HI. - HELLO, KAT. I'M EMMANUEL.
- HI. NICE TO MEET YOU.
- VERY NICE TO MEET YOU. YOU'RE VERY BEAUTIFUL.
- [laughs] OH, WELL, THANK YOU.
- IT'S INTERESTING TO WATCH KAT
FLUFF HER FEATHERS A LITTLE BIT.
SHE DOES HER LITTLE KAT ODELL HAIR FLIP
AND "OH, MY GOD. I WRITE ABOUT FOOD."
SEEMS TO WORK... [sighs] EVERY TIME.
- YOU SHOULD GET MY CONTACT INFO FROM ELIZABETH.
- YEAH, I WILL.
- I'LL GIVE YOU HER EMAIL AND EVERYTHING.
- YEAH, YEAH.
- AND HE'S MAYBE GONNA COME TOMORROW NIGHT.
- OKAY, GREAT. - IT WAS A PLEASURE TO MEET YOU.
- VERY NICE TO MEET YOU TOO. - ENCHANTE.
- ENCHANTE.
- FOR SURE.
HI.
HI.
- IT'S WARM OVER HERE, ISN'T IT? - IT'S HOT OUT HERE.
I THINK YOU'RE BLUSHING AND SWEATING AT THE SAME TIME.
- I DON'T KNOW WHAT I'M DOING.
- NO, STAY HERE PLEASE.
CHEERS TO GNOCCHI. - TO GNOCCHI.
- CHEERS TO GNOCCHI. - TO GNOCCHI!
- IF THERE'S GONNA BE A MAN IN THE L.A. DINING SCENE
THAT GIVES ME A LITTLE ATTENTION,
CHRIS CRARY WOULDN'T BE
SO MUCH OF A BAD CHOICE.
HE GAVE ME A LITTLE-- [clicks tongue]
WHICH IS NICE.
- ♪ RIGHT, RIGHT, RIGHT, RIGHT, RIGHT ♪
♪ IT'S YOUR BIRTHDAY ♪
- ONE YEAR IN. TOMORROW'S THE BIG DAY.
WE'RE GONNA LOOK AT THE EATER ARTICLE.
- OH, IT'S OUT? - THE ONE YEAR IN, YEAH.
- WHEN DID YOU FORWARD IT TO ME? DID YOU READ IT?
- I HAVEN'T SEEN IT YET.
- HERE IT IS, HERE IT IS. - OH, THERE WE GO.
- OH, IT'S CUTE. THAT'S A CUTE PICTURE.
- THAT'S A REALLY CUTE PICTURE. - IT'S A REALLY CUTE PICTURE.
- ADORABLE.
- "ONE YEAR IN, WAYLYNN LUCAS AND NANCY TRUMAN OF FONUTS.
"SO HOW DID FONUTS COME TO BE?
"I WAS A FRIEND AND NEIGHBOR.
"NANCY WOULD EXPERIMENT WITH DIFFERENT BAKED GOODS
"AND BRING OVER THINGS FOR ME TO SAMPLE.
"SHE STARTED MAKING GLUTEN-FREE BANANA BREAD
AND WANTED TO SELL IT AT A LOCAL FARMER'S MARKET."
- I DIDN'T WANT TO SELL IT.
- NO. - I WAS JUST MAKING IT FOR FUN.
AND THEN THEY-- PEOPLE LOVED IT.
AND I--WHATEVER. BUT GO ON. - I SAID THAT. THAT'S FINE.
"SHE DIDN'T THINK THAT ANYONE WOULD BUY A WHOLE LOAF,
"SO SHE STARTED BAKING HER BANANA BREAD
"IN A DONUT MOLD.
I THOUGHT THE IDEA WAS GENIUS AND ADORABLE."
NOT REALLY HOW IT WENT DOWN.
- KEEP GOING 'CAUSE--
- "I DECIDED TO CALL THEM 'FONUTS.'"
- DID YOU TELL THEM THAT OR NO?
- TELL ME A LITTLE BIT ABOUT HOW FONUTS CAME TO BE.
- IT WAS REALLY NANCY'S IDEA.
SHE'S LIKE, "'M CALLING THEM 'FONUTS.'"
SHE'S LIKE, "THEY'RE SO CUTE.
LIKE, PEOPLE ARE FREAKING OUT OVER 'EM."
I DIDN'T COME UP WITH THE NAME "FONUT."
YOU CAME UP WITH THE NAME. - SHE CAME TO SUPPORT ME.
- AND YOU EVEN SAID THAT.
- WHICH IS ANOTHER THING. - I HEARD YOUR INTERVIEW.
- IN SENTENCE AFTER SENTENCE, I'M SEEING HOW
COMPLETELY INACCURATE EVERYTHING IS
THAT'S SHE'S WRITING.
AND I'M [bleep] SO LIVID.
- SHE WRITES FOR A LIVING.
SHE CAN'T EVEN GET THE [bleep] STORY STRAIGHT.
- "HOW DID THE OPENING GO?
"IT WAS REALLY KIND OF AWESOME ACTUALLY.
"IT WAS INSANITY. IT WAS CRAZY.
THERE WAS A LINE OUT THE DOOR AN HOUR BEFORE WE OPENED."
- THAT DOESN'T SOUND LIKE YOU.
THAT'S INSANE.
- SHE'S QUOTING ME AS SAYING THINGS
THAT I DIDN'T EVEN EVER SAY.
AND IT DOESN'T [bleep] MAKE ME LOOK GOOD.
AND I'M [bleep] PISSED.
[bleep] THE COVERAGE.
[bleep] THE [bleep] BIG ARTICLE ON EATER L.A.
OF FONUTS BEING OPEN A YEAR. - IT'S EMBARRASSING.
- HERE WE ARE CELEBRATING OUR ONE YEAR.
AND IT'S LIKE, SHE JUST GOT [bleep] ALL OVER.
I'M SHAKING, I'M SO UPSET.
- ARE YOU GONNA SAY SOMETHING TO HER ABOUT IT?
- YOU NEED TO. - YEAH.
[groovy music]
♪ ♪
- ♪ WHY DON'T WE JUST STOP TALKING ♪
- HI. - HELLO.
- HOW ARE YOU? - HOW ARE YOU?
- GOOD TO SEE YOU. - GOOD TO SEE YOU TOO.
WHY DO YOU ALWAYS LOOK SO GOOD?
- AW, THANK YOU.
CHRIS IS A FRIEND AND HE'S ASKED ME MANY TIMES
TO COME IN TO THE VICEROY, SO I'M FINALLY STOPPING BY
BECAUSE ULTIMATELY, I WILL DO WHAT IT TAKES
TO MAKE EATER AMAZING.
HOW WAS L.A. FOOD & WINE?
- IT WAS GOOD. - DID YOU HAVE A GOOD TIME?
- I DID. IT WAS REALLY BUSY. - YEAH?
- WE DID 3,000 GNOCCHI.
- OH, MY GOD. WOW.
THIS IS A VERY LARGE-- - NO, NO.
IT'S JUST A REALLY BIG GLASS, SO IT LOOKS LIKE A LOT.
- OKAY.
- IT'S A LOVELY NEW CANDLE WE HAVE.
- FUNNY THAT WE ARE THE ONLY ONES THAT HAVE THAT CANDLE.
- THAT IS.
SO I CAN SEE YOU BETTER. THAT'S--YEAH.
- THE MOOD LIGHTING. - YEP.
- IT IS HARD, YOU KNOW, I'M ALWAYS WALKING A FINE LINE.
PROFESSIONAL, PERSONAL,
BUT ULTIMATELY I NEED TO MAINTAIN
GOOD RELATIONSHIPS.
HOW'S EVERYTHING GOING HERE?
- GOOD. - YEAH?
- LIVING THE DREAM. - NICE.
I HEARD YOU HAD DRINKS WITH BRENDA.
- I WAS HANGING OUT WITH BRENDA AT L.A. FOOD & WINE.
- YEAH, HOW IS THAT GOING?
- SHE'S A FRIEND. - YEAH, JUST A FRIEND?
- YEAH. JUST A FRIEND. - JUST FRIENDS.
- WHY, DID SHE TELL YOU WE'RE MORE THAN FRIENDS?
- NO. - OH, OKAY.
- NO, NOT AT ALL.
- GOT TO STAY ON HER GOOD SIDE, YOU KNOW.
- YEAH, YOU DO. - I KNOW.
- LUCKILY, I'M VERY HAPPY THAT I'M ON HER GOOD SIDE.
- YEAH. - FOR NOW.
- YEAH. - [laughs]
- AFTER TODAY, MAYBE NOT. - [laughs]
YOU KNOW, THERE'S SOME TIMES
THERE'S SOME FLIRTING THAT HAPPENS HERE AND THERE,
WHICH IS, I THINK, PERFECTLY FINE.
- DO YOU KNOW SOMEONE I SHOULD BE INTERESTED IN?
IT'S GETTING WARM IN HERE.
YOU'RE GETTING FLUSHED.
- I DON'T KNOW WHAT YOU'RE TALKING ABOUT.
- COCKTAIL.
- IT'S THE SHOT AND THE COCKTAIL.
- AH. - YEAH. MM.
CHRIS CRARY IS DEFINITELY VERY FLIRTY.
I'M NOT TRYING TO DATE HIM OR ANYTHING OF THAT NATURE,
BUT I ALSO DON'T WANT TO BURN A BRIDGE.
- I FELT LIKE A LOT OF THINGS WERE, LIKE, MISREPRESENTED.
LIKE, THAT I MADE UP THE NAME FONUTS.
NANCY READ IT, AND SHE WAS LIKE, "[bleep] KAT."
- ♪ YEAH, HOLD ON TIGHT ♪
- LIKE, OH, THEY'RE JUST EVERYWHERE I LOOK.
AND THEY'RE SO LITTLE AND CUTE.
AND THEY TASTE SO GOOD.
AND IT'S JUST ONE BITE DOWN.
AND THEN I HAD FIVE AND I'M LIKE, "SWEET.
SO THAT'S EQUIVALENT OF LIKE, A FONUT AND A HALF."
NO WONDER WHY NOT LONG AFTER THAT,
I BLEW THE *** OUT OF MY PANTS.
- HELLO. - HI.
- WHAT'S GOING ON?
- HOW ARE YOU?
- I'M DOING WELL. HOW ARE YOU?
SELLING OUT OF FONUTS, I SEE.
- WHAT'S THAT? - SELLING OUT OF FONUTS.
- SELLING OUT OF FONUTS.
AND GIVING OUT LITTLE MINI FONUTS.
- THAT'S LOVELY.
- LET'S COME BACK IN THE KITCHEN
AND TALK. - OKAY.
- I'M STILL SO UPSET,
AND I JUST NEED TO GET IT OFF MY CHEST,
AND I NEED TO EXPRESS TO HER
HOW DISAPPOINTED AND HURT I WAS BY THE ARTICLE.
I WANTED TO TALK TO YOU JUST ABOUT--
WHEN I WAS READING, LIKE, THE WHOLE "Q" AND "A,"
LIKE, THE WHOLE INTERVIEW PART AND EVERYTHING,
I FELT LIKE A LOT OF THINGS WERE, LIKE, MISREPRESENTED.
IT WASN'T LIKE KIND OF DIRECT QUOTES
OF, LIKE, WHAT I SAID.
AND I WAS LIKE, "I DIDN'T SAY IT LIKE THAT."
OR "THAT'S NOT EVEN TRUE AT ALL."
LIKE IT SAID IN THERE, LIKE, THAT I MADE UP THE NAME FONUTS.
NANCY READ IT AND SHE WAS JUST KIND OF UPSET
BECAUSE IT WAS ACTUALLY, LIKE, HER THAT CAME UP
WITH THE WHOLE NAME AND CONCEPT AND EVERYTHING.
AND SHE WAS LIKE, "[bleep] KAT."
THE WORST MOST PAINFUL THING
OF THIS WHOLE [bleep] [bleep] ARTICLE
IS THE FACT THAT NANCY DOESN'T GET ANY CREDIT
FOR COMING UP WITH THIS IDEA.
AND SHE MISREPRESENTED THAT.
I JUST KIND OF FELT LIKE A DITZ SITTING NEXT TO HER--
- NO, I MEAN, OBVIOUSLY I HAD NO INTENTION.
- NORMALLY, PEOPLE WILL TAPE RECORD.
AND I WAS JUST KIND OF DISAPPOINTED ABOUT IT.
- YOU KNOW, I WAS TRYING TO TAKE NOTES
AS YOU WERE TELLING ME, SO MAYBE THAT'S WHAT HAPPENED.
WAYLYNN'S SAYING THAT I GOT A LOT OF FACTS WRONG,
BUT I DIDN'T.
IT WAS ONE THING.
AND SHE'S FREAKING OUT AS IF LIKE FONUTS WAS GONNA BLOW UP,
AND IT WAS MY FAULT.
OUR POLICY WITH EATER ALWAYS IS IF THERE'S ANYTHING
THAT ISN'T CORRECT, WE'RE MORE THAN HAPPY
TO CHANGE ANYTHING AT ALL.
- HONESTLY, AT THIS POINT, IT'S NOT EVEN A MATTER
OF CHANGING IT. - ALL RIGHT.
IT CAN'T CLEARLY BE THAT BIG A DEAL
IF SHE DOESN'T WANT IT CHANGED.
IT MAKES NO SENSE TO ME. IT REALLY DOESN'T.
- THANK YOU FOR COMING BACK. - YEAH.
- AND YEAH. AWESOME. OKAY. - OKAY, COOL.
THE FACT THAT SHE DOESN'T CARE MAKES ME NOT WANT TO CARE.
BYE.
- NEXT TIME ON EAT, DRINK, LOVE...
- AND YOU SOUNDED A LITTLE BLEAK, BABY DOLL.
- LAUREN HUTTON IS AN OLD FAMILY FRIEND.
SHE'S MY SELF-PROCLAIMED GODMOTHER.
- BABY, YOU WERE DOWN WHEN I CAME.
YOU WERE A LITTLE DOWN.
- I DON'T MAKE ENOUGH HUMAN CONTACT EVERY DAY.
LOVELY LADIES AND GENTLEMEN.
STATE YOUR NAME, YOU KNOW.
- I'M LINDSAY. all: HI, LINDSAY.
- IT'S KIND OF LIKE YOUR USUAL A.A. MEETING.
- BRENDA? [laughs]
YOU'RE A CHEF,
YOU HAVE TATTOOS, YOU SMOKE CIGARETTES.
YOU'RE EVERYTHING UNDER THE SUN
THAT I'M NOT HAVING ANYTHING EVER TO DO WITH.
[singing Bridal Chorus]
[cell phone chimes]
- WHO ARE YOU TEXTING RIGHT NOW? - NOBODY.
- ARE YOU TEXTING CHRIS CRARY? - NO!
- FOR MORE INFORMATION ON EAT, DRINK, LOVE,
GO TO BRAVOTV.COM.