01x03 - Maine Island Barn Supper

[bunniefuu]

♪ ♪

ADAM: Hey, do you want
to try driving the Ocean Rider?

KRISTEN: Yep.
Are you ready?

ADAM: Yep, go ahead.
KRISTEN: Woo!

KRISTEN: Faster!

ADAM: That's it, twelve knots,
that's as fast as she goes!

KRISTEN: Throughout my career,

I've worked in all
kinds of kitchens.

And every challenge I've faced
has made me a better chef.

So now, I'm headed
out on a journey.

I'm literally in the
middle of nowhere.

To places like
this, this and this.

Wow. Look at that.

To restaurants so remote
that their chefs face

more challenges in a day...

(screams).

GISELA: See what it
takes to get a good product?

KRISTEN: Then most
chefs face in a lifetime.

Oh, my God.

And yet, they turn
these obstacles into

once-in-a-lifetime meals.

We got a fish.

CAROLYNN: Oh yeah.
Looking good.

KRISTEN: Now, they're welcoming
me into their kitchens.

Cheers.

GISELA: Welcome!

KRISTEN: Oh, yum.
Wow. Wow.

It's a chance to up my game.

ERIN: I'm just blown away.

KRISTEN: That's good.
ROGIER: I know.

KRISTEN: While having the kind
of adventure that can only be

had at the very
end of the world.

I got it.

(theme music plays)

I'm heading to Turner Farm
in Maine, whose legendary

barn house suppers draw people
from all across the country.

Part of the appeal is
how remote this place is.

After flying into Portland,

guests drive 100
miles to Rockland.

Then board a boat for a
90-minute ride out to tiny

North Haven Island, which
is 12 miles out to sea.

KRISTEN: Have you spent
much time at the farm?

ADAM: I do, yeah, these
guys are friends of mine.

Takes a unique individual

to live on an island
off the coast of Maine.

It's remote...

...there's just a small group
of people in the wintertime.

It's not so easy.

KRISTEN: Living on a remote
island requires residents to

be self-sufficient.

And Turner Farm
is no exception.

While there might be plenty
of seafood available in the

summer months, Turner Farm
still has to contend with a

very short growing season and
limited access to suppliers.

So, the menu has changed
very little over the years.

But now, there's a
new manager and chef

looking to shake things up.

Thank you for the ride.

ADAM: Yeah.
It was my pleasure.

KRISTEN: This is nice.

Hi. How are you?
You must be Ben?

BENJAMIN: Yeah.

KRISTEN: Benjamin or Ben?
BENJAMIN: Benjamin.

KRISTEN: Ooh, I like it.
BENJAMIN: Yeah.

KRISTEN: Formality.
BENJAMIN: All right. Yes.

So glad you're here.

KRISTEN: Thank you.

BENJAMIN: Cause, just getting
the farm open for the season.

So, I'm really excited
to show you and

we've got a lot of work to do.

KRISTEN: Okay.
Here, let me get that.

BENJAMIN: Thanks.
KRISTEN: This is why I'm here.

Make sure you
look nice and tidy.

(laughs)

Ah. So, every guest
that comes here

comes exactly through
this entrance?

BENJAMIN: They do.

KRISTEN: Wow.
That's amazing.

BENJAMIN: It's like
you're arriving in like

a fairytale place.

KRISTEN: Yeah.

BENJAMIN: Like you
get on a boat,

and you leave civilization,

and you walk
through the forest

and then you see the farm.

The first time I came here,
I absolutely fell in love.

I was just enthralled by
the island, its beauty and

realized that this
was a special place.

KRISTEN: Can we just
stop for one second?

BENJAMIN: Okay.
KRISTEN: Woo!

BENJAMIN: It's, it's a
little hike up the hill.

KRISTEN: Okay.
BENJAMIN: Yeah.

KRISTEN: Yeah, it's okay.

We, I mean we got off
that boat and we kept going.

BENJAMIN: Right.
KRISTEN: This is good.

Let's just take in
the view for a second.

BENJAMIN: Yeah, certainly.
KRISTEN: Doesn't it look nice?

BENJAMIN: Yeah. It does.

KRISTEN: Okay, I
caught my breath.

We can go now.

BENJAMIN: All right. All right.
KRISTEN: Thanks.

BENJAMIN: Yeah, no problem.

KRISTEN: Benjamin took over
Turner Farm earlier this year.

But instead of
sticking to tradition,

he had plans of his own.

BENJAMIN: I am really pushing
the farm into a new direction.

And so, we want to change
things up a little bit.

KRISTEN: What
exactly does that mean?

BENJAMIN: I hired a
chef from the South.

She really knows a lot about
farm to table cooking and the

idea of like being flexible
with what's available.

Um, but like throw a
little twist into it.

KRISTEN: I'm excited to
see it all come to fruition.

BENJAMIN: We're going
to put you to work.

KRISTEN: Oh, gosh.
I'm ready.

The restaurant is only
open in the summer months.

And the grand opening is
scheduled three days from now.

So, there's going to be
a lot to do to prepare.

Ooh, wow.

BENJAMIN: And here we are.

KRISTEN: Just stunning.

There's charm and elegance

surrounding this
entire property.

BENJAMIN: Kristen,
this is Carolynn.

KRISTEN: Hi.
CAROLYNN: Hi.

KRISTEN: How are you?
CAROLYNN: Good, how are you?

BENJAMIN: She's going to
really like amp up the dinners

and we're, we're
really excited for it.

CAROLYNN: Hoping to.

BENJAMIN: Well, I'm going
to let you two get at it.

KRISTEN: Show me everything.

CAROLYNN: Yes.
I'm just bottling hot sauce.

You want to help?

KRISTEN: Yes, I
would love to help.

CAROLYNN: Bottle
some hot sauce?

KRISTEN: Could I taste this?
CAROLYNN: Yes, absolutely.

So, this is carrots from the
farm, ginger and jalapeños and

it's not that spicy
but it's very warming.

Want to taste?

KRISTEN: Thank you.
CAROLYNN: Yes.

KRISTEN: I like it.
CAROLYNN: Right?

KRISTEN: That's good.
That's really good.

CAROLYNN: Cool.

KRISTEN: Carolynn hails from
Atlanta and has only been at

Turner Farm for two weeks.

After breaking up with her
partner of seven years,

she was looking for the kind of
change and career challenge

this remote restaurant offers.

And while you can take the
girl out of Georgia, Carolynn

says there's no way you can
take the Southern influences

out of her food.

CAROLYNN: I like very spicy.

I want to like
sweat profusely.

KRISTEN: Yeah.

CAROLYNN: But I don't want to
go so far that people

aren't enjoying their food.

I want to ease people in.

KRISTEN: Yeah.

CAROLYNN: Because I have been
coming to Maine for a very

long time and I've found that
Mainers are a little stuck in

the ways with like how
things are prepared.

And being somebody
from the South and

loving spice and loving flair,

I want to incorporate
that into every dish.

I'm trying to find the
sweet spot of fusion.

South meets Maine, without
deviating too far away

from the food traditions
that they have in Maine.

I don't want to
scare people off.

So, our grand opening
is in a few days.

And I'm nervous because I have
not tested the menu out yet.

KRISTEN: Oh, wow.

CAROLYNN: So, I'm doing a
taste test with the crew here.

KRISTEN: Okay, so
you're going to get like

brutal family honesty.

CAROLYNN: Brutal
Maine family feedback.

KRISTEN: Okay.

The day after tomorrow, Carolynn
will do the taste test

that will determine what she
serves at the grand opening.

She'll then just have 24 hours
to make adjustments to those

dishes before the big day.

So, what is the menu?

CAROLYNN: So, the meal that
I have sketched out for the

grand opening is going to
be Southern infused with

ingredients from Maine.

So, oysters.

Um, hot sauce isn't normally
something that Mainers

put on their oysters.

But being a Southern girl,
like hot sauce is like...

KRISTEN: Sure.

CAROLYNN: Has to
go on their oyster.

So, I'm going to
test the waters.

KRISTEN: Okay.
CAROLYNN: We'll see.

We'll see what happens.

KRISTEN: Great.

CAROLYNN: And then lobster roll.
KRISTEN: Yep.

CAROLYNN: Traditionally
here, they're a hot dog bun.

KRISTEN: Yep.
CAROLYNN: I mean, it's great.

KRISTEN: Yep.

CAROLYNN: But I want
to put it on

a buttermilk biscuit, instead.

KRISTEN: Okay. Okay.

CAROLYNN: And I want
to fancy the meat up.

So, think like pickled
shallots, preserved lemon

and homemade mayo.

So, it's a little heartier
and you can still taste the

lobster but I'm
bringing in the South...

KRISTEN: Got it.
CAROLYNN: Subtly. Yeah.

KRISTEN: Subtly.
I feel like that makes sense.

And it's not so far departed.

CAROLYNN: Hopefully, nobody
like runs me out of Maine.

KRISTEN: I'm here to
help in whatever way

you need me to help.

Truly.

CAROLYNN: Oh, I'll
put you to work.

First thing is
going to get lobster.

KRISTEN: Yes.
CAROLYNN: Do you want to go?

KRISTEN: Happily.
CAROLYNN: Cool.

KRISTEN: With limited
resources and a tiny

population on this island,
Turner Farm is often dependent

on one supplier for each
of its key ingredients.

And for lobster,
that man is Abel.

CAROLYNN: So, this is Abel.

KRISTEN: You are the man
that's going to keep me safe

and feed me lobster, right?

ABEL: Yeah. For sure.
KRISTEN: Pleasure to meet you.

CAROLYNN: And Remy.
KRISTEN: What's up, Remy?

How are you?

CAROLYNN: I actually need
five lobster, six maybe?

ABEL: That many? Oh yeah. It
won't be a problem for sure.

CAROLYNN: Okay. Cool.

So, I have a ton
of stuff to do.

KRISTEN: Okay, I will come back
with lobsters, I promise.

CAROLYNN: Please
and thank you.

KRISTEN: See you.
CAROLYNN: Bye, you guys.

KRISTEN: All right.
I'm excited.

Now we're moving.

ABEL: All right
guys, gloves on.

KRISTEN: My
adrenaline's pumping.

ABEL: I'll tell you what to do
when the trap gets up here.

KRISTEN: Is it, is there like
a term that I need to use,

like in the kitchen
we say, yes chef.

Do I say like, yes Captain?

ABEL: Yeah, for sure.
KRISTEN: Okay. Okay.

Yes, captain.

We'll be hauling in traps that
have been set the previous day.

But since it's not the peak of
the season yet, it's unclear

how many lobsters we'll
actually come up with.

ABEL: All right, so your job,
take out this bait bag.

KRISTEN: Oh my God.

ABEL: Huck it in there
and put a new one in.

KRISTEN: You're going too
fast, which is setting the

expectation that I'm
meant to go that fast.

So, after the trap comes up
and we check it for lobsters,

my job is to add
a new bait bag.

ABEL: And then
wrap, wrap, wrap.

KRISTEN: I see.

Make sure there's no
sneaky crabs left in there.

Ow, ow, ow, ow.

Ahh!

Pinched my little finger.

And then throw it back into
the water for the next time

Abel comes to harvest.

(screaming)

KRISTEN: I don't want to
go over on the first one.

ABEL: No lobsters in that one.

Same thing.

Bait bag, get the crabs out.

KRISTEN: There's like no time
for not being great at this.

I mean they rely on setting
these right, getting them out

as soon as possible,
like time is money.

I get it.

REMY: Lobster,
lobster, lobster.

KRISTEN: We got one?
ABEL: No.

KRISTEN: (bleep) What's that?

I don't know what that is.
That was an octopus?

Everything's just
moving so fast.

And you're like, move faster.

Oh (bleep).

I got it.

ABEL: We got it.

That's our last one.

KRISTEN: Come on, lobster.

ABEL: Still nothing, but...

KRISTEN: Damn.

ABEL: So, we're just going
to head out to another ledge

that's a little ways out here.

I think it might be
a little bit better.

KRISTEN: We have one more
bank of traps to check.

And if there's no lobsters, we
might need to rethink the menu.

ABEL: All right, you guys,
back to work.

KRISTEN: It's now or never.

REMY: Lobster, lobster.

KRISTEN: We are at the last
bank of Abel's lobster traps

and if we don't come up
with anything here,

it's back to the drawing
board for Carolynn.

ABEL: Still nothing.
KRISTEN: Wah-wah.

ABEL: You getting nervous
with no lobsters?

KRISTEN: We are tasked with
bringing a bunch of lobsters

back to feed people.

So, yeah.

Ah ha!
We got one.

Oh, my God, there's a bunch.

Woo.

ABEL: So, we got to check
every one of these, see if

they're legal size, see if
they've been notched on this,

uh, tail fin right here.

So that right there, that
means that somebody

caught this lobster.

They saw that it was an egg
bearing female and so they

put a notch there.

So, forever this lobster,
basically, is safe forever.

KRISTEN: Got it.

ABEL: To live and
swim and reproduce.

Free to go.

KRISTEN: Live forever.

ABEL: So, this one right here?

KRISTEN: Yeah?
ABEL: It's a good size.

And it's got no notch.
So, that's a good one.

KRISTEN: The cool thing about
these rules is that they've

kept the population
stable for years.

While still providing 80% of
the lobsters we eat in the US.

ABEL: That's a good one, too.

So, that was a good
trap right there.

Four, four
lobsters in the trap.

KRISTEN: We need two
more lobsters to be safe.

ABEL: Two more? Okay.
KRISTEN: Two more.

Here we go.

REMY: Loaded.

ABEL: Nice big
one right there.

KRISTEN: We got one, two,
three, four, five, six, seven,

eight, nine, ten, 11.

We have dinner.
We have dinner.

I had a great time.

I felt like I just got like 20
years of schooling in a matter

of a couple of hours.

And Carolynn is
going to be thrilled.

We did it.

CAROLYNN: All right.

KRISTEN: We got more than one.
CAROLYNN: Okay, good.

KRISTEN: We got more than five.

CAROLYNN: Yeah.

I love it.
I'll take them all.

KRISTEN: The lobsters will
be kept in a trap tied to the

pier at Turner Farm
until the day of the meal.

CAROLYNN: Yes.

KRISTEN: Meanwhile, we're off
to get the next key ingredient

for our test meal: oysters.

And this tiny remote island is
known for having some of the

best in the world.

CAROLYNN: Lobsters, of
course, represent Maine.

Oysters represent North Haven.

KRISTEN: Just two
ladies going oystering.

CAROLYNN: Just going,
look how beautiful that is.

KRISTEN: Oh, yeah.

CAROLYNN: Gorgeous.

KRISTEN: Is that Captain Adam?

ADAM: Captain Adam. Yes.

KRISTEN: Captain
Adam, holy (bleep).

CAROLYNN: The one and only.
ADAM: Hey. How's it going?

KRISTEN: The entire island
has only 400 residents.

So, I guess I shouldn't be
surprised when the guy

I hitched a ride with to get
to the island, also runs the

local oyster farm.

A man of many
things, apparently.

ADAM: Yeah, welcome.

You guys want to
check out some oysters?

CAROLYNN: Yes, please.

We need 100 for the
dinner coming up.

ADAM: Yeah. Yeah.
We've got them right here.

You want to help
me pick them up?

CAROLYNN: Let's do it.
ADAM: All right.

You guys start.

CAROLYNN: What size
are you looking for?

ADAM: So, we're looking
for a two and three-quarter,

three-inch oyster.

CAROLYNN: Okay.

ADAM: So, you got an
oyster that's,

touches on the bottom...

KRISTEN: Yep.
ADAM: And touches here?

That's a two and a
three-quarter oyster.

KRISTEN: And you do that
because you want them to grow

to their full maturity?

ADAM: Yeah. So, when we
harvest for you guys,

we just make sure
they're all perfect.

KRISTEN: No pressure.
CAROLYNN: No pressure.

No pressure.

KRISTEN: Just your debut dinner.
No big deal.

CAROLYNN: Right?

ADAM: The oysters are
sold all over the country.

Some of the best restaurants
in the world, you know?

French Laundry and all through

New York and Boston
and California.

Because North Haven
has beautiful soils.

The ocean's clean.

And that comes
out in the taste.

And for oyster aficionados,
um, it's a damn fine oyster.

So, green crab. Ow. Ow.

(laughing)

KRISTEN: I got bit by a crab
today on the lobster boat.

ADAM: Oh, no way.
CAROLYNN: You did?

KRISTEN: I did.
It grab, it grabbed me, yeah.

ADAM: With Abel? With Abel?
Were you with Abel?

Nice.

KRISTEN: He took it off.
I was like get it off me.

ADAM: So, I call Abel
my oldest son.

ADAM: We went lobstering
and oystering together

for five years.

KRISTEN: It really
is a family out here.

All of you on the island.

ADAM: Yeah. Yeah.

KRISTEN: In a community
this small,

everyone relies on each other.

And I can see that Turner
Farm plays a huge part in

supporting the whole island.

So, everyone here is personally
invested in its success.

How many do you
think we have right now?

ADAM: That is
definitely over 100.

KRISTEN: Great.
CAROLYNN: Okay.

ADAM: Yeah.
KRISTEN: One oh, 103.

ADAM: Nice.
KRISTEN: Good karma.

ADAM: Cool, yeah.
CAROLYNN: Done.

All right.
You want to taste this?

KRISTEN: I sure do.

Mm. Mm!

CAROLYNN: Right?

KRISTEN: That is one of the
most beautifully salty oysters.

CAROLYNN: Yeah.
KRISTEN: I've ever had.

ADAM: Thank you so much.
CAROLYNN: Isn't it good?

KRISTEN: Ever.

There's been so much hype around
these North Haven oysters,

I didn't know what to expect.

But I love the sweet, salty
creaminess and it's amazing.

And, honestly, better than
I could have ever imagined.

But I've also spotted something
at Adam's oyster farm

that I want
to share with him.

Taste this.

That are really
tender that you...

CAROLYNN: What?
Oh, huh, what?

ADAM: I'll try that.
I'll try that.

CAROLYNN: Thank you.

ADAM: Oh, my God, that's good.

CAROLYNN: Yeah,
that's fantastic.

They're like
little, tiny gherkins.

Ooh, and I like
that crunch sound.

KRISTEN: Right?

CAROLYNN: That's
so satisfying.

KRISTEN: Think about if you
dehydrated this whole thing.

And deep fried the whole
thing and how the

whole thing would just puff up.

ADAM: Oh.

CAROLYNN: Uh, you
had me at deep fry.

KRISTEN: Yeah.

Carolynn has a plan
for her oysters and

this great hot sauce.

But I'm kind of inspired
by this seaweed project.

I'm going to call it a project
for now, cause I still have to

figure out what, what
I'm going to do exactly.

I want to do something
unique, surprising,

something that will really
add to what Carolynn is

already doing at Turner Farm.

No clue what it's
going to be yet.

But I'll figure it out.

(gulls cawing)

CAROLYNN: Little
green garlic here.

This is going to be part of
the buttermilk ranch dressing.

So, we're looking for,
not all of this is ready,

so we're looking for st*lks
that are a little thicker.

So, this one's a good one.

KRISTEN: Okay.

CAROLYNN: It is earlier
in the season so

not everything is available.

I have to plan menus
around what we have and

it's a bit of a challenge.

Right now, we have beautiful
root veggies and salad greens.

Oh, I love that sound.

KRISTEN: Oh, nice.

CAROLYNN: Isn't that
a gorgeous sound?

KRISTEN: That's amazing.

CAROLYNN: I want to make salad
with buttermilk ranch dressing,

which is traditionally a
Southern application for

ranch dressing.

But the buttermilk has
a bit of a tang to it.

And the garlic has a
little bit of tang as well.

And that's not something
that's traditional for Maine.

So, I'm pretty nervous about
how some of this stuff will

go down with the Mainers.

KRISTEN: Oh, wow.

CAROLYNN: I know.
Isn't this beautiful?

KRISTEN: This is amazing.

I know exactly what
Carolynn is feeling right now.

And what it feels like to
make a big transition.

When I opened my restaurant,

I also faced a lot of
those anxieties around

how it would be received.

Would people come?

So, I can totally relate
to what she's up against.

Ben is so excited about you.

Just you can hear it in his
voice and just how he talks.

He's like, I got this
new chef and

she's going to shake things up.

But for you being the one
that's the one shaking it up

and the one that's, you
know, all eyes are on.

CAROLYNN: Yeah.

KRISTEN: What does
that feel like for you?

CAROLYNN: There's a lot
on the line, you know?

KRISTEN: Yeah.

CAROLYNN: Like
am I good enough?

Am, it, are people
really going to like this?

Can I do this?

Especially being
somebody from the South.

KRISTEN: What brought you
here in the first place?

CAROLYNN: Well, my love for
Maine brought me to

Turner Farm, for sure.

I wanted to, instead of
private cheffing, which is

what I was doing, I wanted to
do weddings and larger events

and this place was
just so beautiful.

And I knew of it
through an ex.

I was with my partner
for almost seven years.

But we realized that

I wanted to be more
rooted, literally.

I really wanted to work
with a farm to table business.

He wanted to travel.

We were no longer
walking together.

And so, we
decided to split up.

Wasn't easy, but my dream
of doing this here was

so important to me.

I love Turner Farm.

I wanted to be in Maine,
and I wanted to be able to

start that now.

Hoping that people really,
truly feel what I'm bringing

to the table.

I do put a lot of like heart
and soul into what I cook.

I care so much about it
that I want it to be received.

And I want people to smile.

I want at least
one person to cry.

KRISTEN: Oh, okay.

CAROLYNN: Cause I cry
over food all the time.

KRISTEN: Yeah, sure.

Carolynn is carrying a
lot on her shoulders.

Becoming the new chef at
Turner Farm is so much more

than just a job to her.

She needs her food to be
accepted and loved because

she uprooted much of
her life to be here.

I personally can't
wait to taste your food.

CAROLYNN: No pressure.

♪ ♪

KRISTEN: All right so today is
tasting day for Carolynn, um,

to feed her team
some of her food.

CAROLYNN: Pull em on up.

KRISTEN: And we're
picking up the lobsters

we left tied to the dock.

Aha.

CAROLYNN: There they are.

KRISTEN: What I love most
about Carolynn is that she's

adding a lot of herself
into something that is

so rooted in tradition.

And yes, of course, there's
always a risk whenever you

try anything new.

But it can be a huge payoff.

CAROLYNN: Well.
KRISTEN: Okay.

Put me to work. I will, I will
do anything you need.

For this test meal, Carolynn
will be making oysters with

her homemade hot sauce,

a farm fresh salad with
buttermilk ranch dressing,

and a lobster roll on
a buttermilk biscuit.

This dish, in particular, is
a huge gamble because

Mainers take their lobster
rolls very seriously.

And they're almost always
served on hot dog buns,

not biscuits.

CAROLYNN: Ooh, yeah.

Looking good.

The lobster meat will
still have a mayo base to it.

I personally would add more,

but I'm trying not
to k*ll anybody.

And it's going to have
preserved lemon in it.

It's going to have celery.

A little bit of jalapeño.

There's pickled onions.

KRISTEN: Oh, yum.
That's good.

CAROLYNN: It's a play on
like a Southern chicken salad.

That's how I make my
chicken salads at home.

There might be some
raisins in there.

We won't do that to
the lobster roll.

(laughs)

Cause that would be
disgusting and also people

here would probably k*ll me.

(whirring)

KRISTEN: Beautiful.

So, do you get nervous when
guests start to arrive, and

you start to see people?

BENJAMIN: Oh, absolutely.

Right beforehand, it's like,
okay, almost curtain, right?

It's like the theatre.

It's like you have the one
shot to like make it happen.

KRISTEN: We chefs have all
been in a place of presenting

something new and seeing how
it's going to be received.

And it tests your nerves,
and it can be very scary.

So, even though it's not my
restaurant, I feel all the

butterflies around
this taste test.

And what it could mean for
the future of Turner Farm.

♪ ♪

BENJAMIN: Hey guys,
you ready for lunch?

KRISTEN: It's finally time for
Carolynn to test out her new

menu on the Turner Farm team.

These are the folks that not
only tend to all the crops on

the farm but ultimately,
they'll be serving the meal

to the guests as well.

MAN: Thank you.
BENJAMIN: Yeah.

KRISTEN: There's no greater
feedback than those who are

going to be serving the food.

You got to get those
people on board

in order to sell your story.

BENJAMIN: I'm excited
to try it all out.

MAN: Yeah.
WOMAN: Yeah, me, too.

MAN: You know
what's on the menu?

Is it under wraps?

BENJAMIN: Uh, it's a surprise.
MAN: Ooh.

KRISTEN: Ready
whenever you are.

CAROLYNN: Let's do it.

Hey, guys.

GROUP: Hello.
KRISTEN: Hey.

My role on this test lunch
is to support Carolynn from

behind the scenes.

It's her food and her menu.

And she needs to be the one
to present that to the team.

CAROLYNN: Oh, I'm so
excited for you to try these.

It's a carrot ginger
jalapeño hot sauce fermented.

Hot sauce is a Southern thing.

And so, that's what I'm
trying to bring to the table.

MAN: I can appreciate that.

CAROLYNN: Let me know how
you, how you feel about it.

MAN: Of course.

That's pretty good.
Does anybody want a second?

I kind of want a second one.

CAROLYNN: How is it?
MAN: I could eat all of them.

So, I'm letting other
people grab them first.

CAROLYNN: Yeah. Right? Right?

MAN: Thank you so much.
BENJAMIN: Yeah.

CAROLYNN: You
guys ready for more?

MAN: That was fantastic.
WOMAN: Yes.

CAROLYNN: Yay.
MAN: Always ready.

KRISTEN: How'd it go?

CAROLYNN: It went great.
KRISTEN: Yeah.

CAROLYNN: They liked it.
All right. Salad.

MAN: Oh, this is pretty.

CAROLYNN: I mean, does
this all look familiar?

MAN: Absolutely.
CAROLYNN: Farmers?

Salad with pickled veggies and
buttermilk ranch dressing with

grilled green garlic.

Yeah, from the lower beds.

So, enjoy.

MAN: Wow, look at this.

Whoa, it's so creamy.

BENJAMIN: All right.
I don't even know if I'd...

EMILY: Call it ranch.
BENJAMIN: Call it ranch.

EMILY: Yeah.
BENJAMIN: Yeah, right.

EMILY: Like it's
like a green garlic...

MAN: Yeah.
Vinaigrette, almost.

BENJAMIN: Right.
EMILY: Yeah.

MAN: Yeah.

MAN 2: It's like the
perfect consistency.

BENJAMIN: Oh, my.

CAROLYNN: The lobster roll,
I'm taking to the next level.

So, it's on a
buttermilk biscuit.

See, the theme?
Buttermilk?

The lobster is: mayo but there's
preserved lemon in there,

celery in there
and there's pickled onions.

MAN: Dill?
CAROLYNN: Dill.

Thanks, that you guys grew.

So, thanks for the dill.

Yeah. All right.
Dig in. Get messy.

MAN: This is perfect.
This I have...

WOMAN: No feedback?
MAN: No qualms. Yeah.

KRISTEN: Take that bite and then
taste it with that turnip.

CAROLYNN: As I'm chewing?
KRISTEN: Uh-huh.

CAROLYNN: Okay.

KRISTEN: Yeah.

CAROLYNN: That
turnip was really good.

KRISTEN: This is how
new stuff is born.

CAROLYNN: Right?

I want to run out there and
be like, don't eat anymore.

We have an, we have an idea.

EMILY: It's really
nice on the biscuit.

MAN 2: Mm-hm.

It's better than a
hot dog roll. For sure.

BENJAMIN: Absolutely.

CAROLYNN: How is it?

MAN: Delicious.
It's fantastic.

CAROLYNN: What do you y'all
think about South meets Maine?

MAN 2: It's great.

It's like two worlds
collide, you know?

CAROLYNN: Do you feel like the
island's going to accept it

and people that come to eat?

You've been here for a while.

MAN 2: They're a little
slow to take things up.

KALEY: I think they
might be intimidated by it.

I feel like locals or people
who come in summer here and

go to these events
expect the same thing.

CAROLYNN: Do you feel like
I bridged the gap, though?

Like enough to where
people are going to be

interested in trying?

EMILY: Well, I think keeping
it anchored in the Maine things,

like the lobster and
the oysters, having lemon with

the oysters as an option would
be nice for folks to have.

Um, but yeah, I mean I
think people will try it.

CAROLYNN: As long as they
try, that's all I care about.

EMILY: Maine, in general,
really has an identity that

feels like strong and authentic
and people like what they like.

But I'm hopeful that
people will take to it.

CAROLYNN: Thanks, y'all.

EMILY: Thank you.
CAROLYNN: Yeah.

EMILY: It was delicious.

KRISTEN: Watching from behind
the scenes, it's obvious to me

that they really
love the food.

Even if they are skeptical
about how it will go down

with the guests.

I'm interested to see how
Carolynn and Benjamin will

incorporate that feedback into
a plan for the grand opening.

So, you've brought in the
chef to shake things up.

Do you have any reservations
going into this dinner in a

very short amount of time?

BENJAMIN: I, I think
it's going to be great.

We are really creating a
narrative and I can explain

that to the guests.

This is a
traditional lobster dinner...

CAROLYNN: Yeah.
BENJAMIN: With a twist.

CAROLYNN: You think
that would go over?

BENJAMIN: Yeah.
CAROLYNN: Okay.

BENJAMIN: They'll love it.

They'll keep coming
back year after year.

CAROLYNN: I hope so.
BENJAMIN: Yeah.

Yeah, for their, for their
Southern/Maine experience.

CAROLYNN: Yeah.
BENJAMIN: Yeah.

The flavors are there.
The concept is there.

So, I think, uh, we are
definitely headed in a

new direction but the
right direction.

KRISTEN: Put me to work.

I'm here to help
with whatever you need.

CAROLYNN: So, I haven't
come up with a dessert yet.

KRISTEN: Okay.

CAROLYNN: Do you want to
come up with a dessert?

You have all these great...

KRISTEN: I would love to
come up with a dessert.

CAROLYNN: Yeah.
KRISTEN: Yeah.

So, let's have, let's, let's
talk this one through so we

can come up with
an idea together.

CAROLYNN: The neighboring
island has a goat farm,

and they do amazing
goat milk caramels.

KRISTEN: Oh, yum.

CAROLYNN: I'd like to
incorporate that cause that is

very South, too,
like caramel, right?

But I'm stuck and
my brain is fried on

thinking about like a dessert.

KRISTEN: Once I taste them,

I'm sure like all these ideas
are going to start.

CAROLYNN: Yeah.
Yeah, you got to taste it.

You got to see the place.

Like you got to
kiss a baby goat.

KRISTEN: Once I kiss that baby
goat, I am sealing in my idea.

CAROLYNN: Right,
right on its little nose.

KRISTEN: I am so excited.

I'm looking forward to just
cooking with a fellow chef.

But also, very nervous.

Because I need to make a
dessert that complements her

Southern style and
helps to elevate the meal.

(bleating)

ERIN: You're welcome
to pet Mr. Bean.

KRISTEN: Hi, Mr. Bean.

(gasping)

ERIN: Yeah.
He's, he's an absolute lover.

KRISTEN: I'm at Creelman Farms
to try the goat milk caramels

Carolynn would like me
to use in the dessert

for the grand opening.

So, how does one
even start a goat farm?

ERIN: I wanted to have
cheese and milk for my family.

Uh, island, 12 miles offshore,
how are you going to get that?

And it happened
sort of incrementally.

I am a cheesemaker, a
shop owner and a farmer.

Pretty much jack of all
trades, which is a good thing

when you're on an island cause
there's not a lot of other

people to kind
of fall back on.

So, you want to taste some
of the stuff that I make?

KRISTEN: Yes.

ERIN: With the
milk from these guys?

KRISTEN: I would love to.

ERIN: I have to tell
you, it's pretty special.

KRISTEN: Oh, wow,
what do you have?

ERIN: Fresh milk
from this morning.

And then these
are the caramels.

Cheers.

KRISTEN: Cheers.
Thank you for having me.

ERIN: Thank you.

KRISTEN: That's far more mild
than what I, I was expecting.

ERIN: Right?

So, you want to taste
the goat milk caramels?

KRISTEN: Yes.

All right, so tell
me what's in these?

ERIN: So, it's goat
milk, sugar, butter.

And a dash of Maine sea salt.

KRISTEN: The
texture is perfect.

ERIN: Mm-hm.

KRISTEN: So, obviously, the
goats are creating some of the

most beautiful milk.

What are you feeding
them to make these so good?

ERIN: Well, I think that's
something maybe that

I should show you.

KRISTEN: Okay.

ERIN: Hey, goats,
goats, goats, goats, goats.

(bleating)

KRISTEN: Oh my God. I can't with
the little jump in the air.

They go like this.
They run.

And they go.

It's like a little like floppy
thing that happens in the air.

(bleating)

(bleating)

ERIN: This land is
made to have goats on it.

They're eating huckleberry,
blueberry, bayberry, all those

plants with the deep roots
that really take up the taste

of the soil and that immediately
goes into the milk.

KRISTEN: Wow.

ERIN: So, we're going to go to
a spot that's really special.

Come on, girls.
Let's go.

So, look at this.

KRISTEN: Seaweed eating goats.
I love this.

ERIN: Yeah.
KRISTEN: Who knew?

I don't know, it's
just something that

you never associate.

You think of goats,
and you think of farms.

You don't
necessarily think of this.

A buffet of crunchy
seaweed lining the waterline.

Like, how cool is that?

So, this really, you think
outside of all of the other

foliage and great stuff that
they're eating, you think the

seaweed is the
magical ingredient?

ERIN: I really do.

The seaweed has
that savory undertone.

It enhances every other flavor,
I think, um, naturally.

KRISTEN: Just like salt would.
ERIN: Yeah, just like salt.

And the microbes
that are in it.

And so, they're, they're just
getting this broad spectrum of

just wonderful goodness.

KRISTEN: Oh my God,
it sounds so good.

Come on.
Crunch, crunch.

There's just so many different
points of inspiration

literally all around us.

So, caramel and dessert

are kind of a match made
in heaven and they go...

ERIN: Oh, yeah.
KRISTEN: So well together.

But I was really inspired,
honestly, by the sound of the

crunchy seaweed, just
hearing the goats eat it.

So, I'm thinking of having
like crunchy, puffy, yummy

garnish or something
at the top. Right?

ERIN: Oh, wow.
So, what time am I coming?

KRISTEN: Do not hold me to
actually creating that...

ERIN: I'll bring the goats.

KRISTEN: Because I got
to test it out tomorrow.

But, um, that's kind of
my, my train of thought.

As soon as I tasted Erin's
goat milk caramels, obviously,

so many different ideas
started to come about.

And like you can throw caramel
in anything and call it a

beautiful dessert,
especially those.

But I'm feeling a little bit
pulled to incorporate a little

seaweed component.

ERIN: Yeah, yum.

KRISTEN: Ever since we found
that seaweed in the oyster bed,

I just can't get it out
of my brain, so I just

feel like this is all an
interesting combination.

Just as like this natural
salinity that goes so well

with something
sweet like caramel.

I just have to figure out
how to actually make a dessert

with all those things.

♪ ♪

How are you looking?

CAROLYNN: I'm
ahead of the game.

KRISTEN: I am not.

(laughing)

I've got less than three hours
before guests arrive to

figure out this dessert.

Normally they say
stick to what you know.

Do what you've done before.

But I'm not doing
what I've done before.

Cause I was just inspired by
being here and coming up with

something on the fly.

Maybe a dumb move.
We'll find out.

(bleep)

Oh, boy.

We could or could not
have dessert later.

♪ ♪

KRISTEN: Need to melt butter.

Is there a little
pot to melt butter?

CAROLYNN: Oh, he's
rinsing it out for you.

KRISTEN: Things are
definitely getting hectic.

With 25 guests set to arrive
in two hours, we're both

feeling the pressure to
pull off this brand-new

experimental menu.

CAROLYNN: Behind you.

KRISTEN: Meanwhile,
I'm making up the

dessert recipe as I go along,

and Carolynn has added two new
dishes to tonight's dinner.

So, are you feeling nervous,
excited, all of the good

things before people come?

CAROLYNN: I'm in
like, go-mode.

KRISTEN: Yeah.
Just don't sit down.

CAROLYNN: Just don't sit down.

Yeah.

After the taste test with the
staff, my takeaway was to make

Southern food that I think is
delicious and to lean into that.

And so, decided to make stewed
collard greens and grits

today, which is quite
traditional in the South.

But collard greens, they
didn't go over very well in

the past here at Turner Farm,
because people didn't know

what to do with them.

They were sautéing them as you
would spinach and they're not

that great like that.

When you stew them down,
that's how they taste the best.

And I'm hoping that everybody
latches on to like stewed

collard greens
from here on out.

I like that you suggested the
Hakurei turnips to go on the

lobster rolls.

So, we'll do that.

KRISTEN: Okay.

Oh, it's going to be great.

So, I'm going to take Erin's
beautiful goat caramels and

I'm going to melt that into my
heavy cream to basically make

a caramel sauce to then
be folded into mascarpone.

So, it's like a salted
caramel dollop of creaminess.

CAROLYNN: Oh, yeah.

Yeah.

Are you putting
pecans in there, too?

I see pecans over there.

KRISTEN: So, that's going
to be part of the crunchy...

CAROLYNN: Okay.
KRISTEN: Garnish.

CAROLYNN: That's going to carry
through with the salad, too.

There's going to be some
candied pecans on here.

KRISTEN: Oh, great.

Carolynn uprooted her life to
be the chef at Turner Farm.

So, I need to make sure
my dessert helps

make this meal a success.

Like she was saying, how
important she wants someone

to cry over her food.

I don't need her to cry
over anything I make.

But I do need her to feel like
it's something that she also

would have made herself.

CAROLYNN: I saw the
canola oil come out.

KRISTEN: There will be frying.
CAROLYNN: There will be...

KRISTEN: Frying and
popping of seaweed.

CAROLYNN: I am intrigued.

I was like, I get everything
else, but I don't know what

that seaweed is
doing on the dessert.

So, we'll see.

♪ ♪

BENJAMIN: How's it going?
CAROLYNN: It's coming along.

BENJAMIN: I think
Carolynn's nervous.

I'm just a little
bit nervous as well.

I'm really hoping to make
our grand opening a success.

Laying the groundwork
for a successful season.

KRISTEN: Oh my God.

I'm getting, I'm
getting ready, getting ready.

BENJAMIN: Thanks for coming.

KRISTEN: Tonight's grand
opening mainly consists of

people who've been coming to
Turner Farm's barn suppers

since the very beginning.

Winning over these pillars of
the community will be the key

to a successful dinner.

BENJAMIN: I have a new
chef, uh, this year,

and she's from Atlanta.

So, the whole menu has like a
little Southern twist to it.

DAVID W: We were at probably
the first barn supper that

they held out here.

DAVID H: And I think that
most Mainers will say,

stick with the old rules.

ERIN: Wow.

BARTENDER: The mint
syrup is so gorgeous.

ERIN: Do you guys
make it yourselves?

BARTENDER: Carolynn does.

ERIN: I'm really excited to
have a mint julep, like

by somebody from the South.

I've made them myself.

I don't think it's going to
be quite the same, right?

BARTENDER: Yeah.

KRISTEN: In addition to the
paying guests, Benjamin and

Carolynn invited their
suppliers to get their opinion

on this new menu, including
Abel the lobster man,

Erin the goat farmer and
Adam, the oyster harvester.

BENJAMIN: Hey, how are you?
ADAM: Good.

BENJAMIN: Thanks
for the oysters. Yeah.

ADAM: Yeah, my pleasure.

Do you want to
try the hot sauce?

WOMAN: Yeah.
ADAM: So, this is new.

So, I'm an oyster snob.

And I rarely ever put
anything on my oyster.

WOMAN: You ready?

Cha-ching.

ADAM: Mm, yummy.

It doesn't cover up the
flavor of the oyster.

WOMAN: I love the hot sauce.
ADAM: Yeah.

BENJAMIN: All right.

(bell ringing)

Please have a seat.
Dinner is served.

Thank y'all so much for coming,
uh, out to Turner Farm.

It's our grand opening tonight
which is, uh, very exciting.

The menu tonight
is pretty special.

I have a new chef at
the farm this year.

Uh, her name's Carolynn.

She comes from Atlanta.

The menu tonight really is an
infusion of her Southern style

and a lot of Maine
in there as well.

(applause)

CAROLYNN: Thanks for trusting
me with your taste buds.

What's on the table
right now is a salad.

But we have a buttermilk
ranch dressing with

roasted green garlic in there.

So, enjoy.

ERIN: Yum, yum.

This is really good.

BENJAMIN: You going to be
ready to go in just a second?

CAROLYNN: All right.
I'm, I'll be ready.

KRISTEN: Can I taste them?

CAROLYNN: Yeah.

KRISTEN: Oh yeah. Yum.

CAROLYNN: So, we have grits with
blistered cherry tomatoes.

Enjoy.

BENJAMIN: Enjoy.

ERIN: Looks fabulous.

Mmm!

ABEL: It's amazing, really.

I can't believe it.

ADAM: So good.

BENJAMIN: How we doing?

CAROLYNN: Pretty good.
BENJAMIN: Good.

CAROLYNN: How's it
going out there?

BENJAMIN: Um, good.
They're loving it.

They love the grits.

CAROLYNN: Thank God.
BENJAMIN: Yeah.

KRISTEN: While Carolynn
readies the final course,

I'm knee deep in the dessert.

So, it's ready once the
lobster rolls are finished.

Timing is everything.

CAROLYNN: So, we have
collard greens,

which was a staple in my house.

I hope that you like them.

And I made y'all lobster rolls,
but on buttermilk biscuits

because that's
the way it should be done.

(laughing)

So, enjoy.

ABEL: Mm!

This is really good.

MAN: Yeah.
Delicious.

ABEL: I like the, the
celery in it and the,

ABEL: ...and all the
veggies that go with it.

ABEL: It's a really
nice ratio, actually,

of lobster to biscuit, too.

MAN: It's delicious.

I was a little skeptical
to tell you the truth.

But it's wonderful.

ADAM: I gotta take smaller
bites, but it's too good.

GUEST: Those are the
best collard greens

I've ever had in my life.

WOMAN: Yeah, I agree. I usually
don't like collard greens.

GUEST: I don't know what
she did, but they're amazing.

DAVID W: I like the
Southern twist very much.

I don't think she bent the
rules, but she gave it

enough of a twist that it
made a difference.

KRISTEN: We're
going to serve dessert.

You may take it.

BENJAMIN: All right.

DAVID H: Oh.
Oh, thank you.

BENJAMIN: You're welcome.

Uh, this
dessert's really special.

We had a guest chef, Kristen,

and she came up with
an amazing dessert.

She's going to come out and
describe the dessert for you.

KRISTEN: Hi, everyone.

How is everything?

Fantastic.

My dessert is really here to
enhance what Chef Carolynn's

already made.

So, I hope you enjoy
goats eating seaweed.

(laughs)

The Southern portion
of this dish is a, uh,

bread and butter
custard pudding.

The caramel's melted down
made into a sauce, folded into

mascarpone which is that smear
of cream over on the side.

And then on the top we have
puffed rice, fried seaweed and

powdered sugar.

So, get in there and just kind
of mash it all together and it

should be
hopefully very delicious.

MAN: That's amazing.

WOMAN: The best
thing I've ever eaten.

ERIN: Mm!

KRISTEN: So, I feel like I
need your stamp of approval.

ERIN: You described it and...
KRISTEN: Yeah.

ERIN: I was kind of
like I don't know.

It, but then you,
I'm just blown away.

MAN: Oh, yeah.
Oh, very good.

KRISTEN: I'm glad
you enjoyed it.

ERIN: Yes.
KRISTEN: Thank you.

ERIN: Yeah.

KRISTEN: It was a nice first
kickoff dinner, wasn't it?

BENJAMIN: They loved it.

Like absolutely hands-down.

Everyone wants it again.

BENJAMIN: Lobster roll
biscuit, you know...

"Can we have this for lunch?"

"Can you put it in farmstand?"

KRISTEN: Well, congratulations.
BENJAMIN: Thank you.

KRISTEN: Yeah.
BENJAMIN: Thank you.

KRISTEN: This has been truly a
wonderful experience being here,

KRISTEN: ...and just being
inspired by you and Carolynn.

KRISTEN: So,
thank you so much.

BENJAMIN: You're welcome.
KRISTEN: Thank you.

This is fantastic.

You know, I think the obvious
lesson here is that when you

lean into what really speaks
to you, people will respond.

ADAM: This is gorgeous.
KRISTEN: I'm glad you like it.

ADAM: Thank you.

KRISTEN: But there's
something else that

I've taken from this experience.

And that's the
importance of community.

WOMAN: Who caught the lobster?

BENJAMIN: Um,
Abel got lobsters.

Yeah, yeah.

KRISTEN: It truly takes a
village to raise a restaurant.

Looking around here, that
couldn't be more obvious.

And it's an important thing to
remember for any restaurant,

whether that's
mine or this one,

at the very end of the world.