1
00:00:01,793 --> 00:00:03,921
So you're
literally frying the testicles

2
00:00:03,921 --> 00:00:05,088
that have just been removed.

3
00:00:05,088 --> 00:00:06,506
Just
right off the calf.

4
00:00:06,506 --> 00:00:07,674
Doesn't get any
fresher than this.

5
00:00:08,050 --> 00:00:09,218
And that's
like a Hawaiian cowboy snack.

6
00:00:09,218 --> 00:00:10,177
Yes.

7
00:00:10,719 --> 00:00:11,970
There's
something quite awkward about

8
00:00:11,970 --> 00:00:14,264
standing in front of a
calf with its testicles.

9
00:00:14,640 --> 00:00:18,310
These are, these are,
these are, oh, I don't know.

10
00:00:18,310 --> 00:00:20,103
Honestly, I just...

11
00:00:33,492 --> 00:00:36,328
<i>Right now, I'm
1,500 feet above the lava flows</i>

12
00:00:36,328 --> 00:00:38,705
<i>of the Island of Hawaii.</i>

13
00:00:38,705 --> 00:00:40,666
<i>You've got amazing volcanoes,</i>

14
00:00:40,666 --> 00:00:42,042
<i>wild forests.</i>

15
00:00:42,042 --> 00:00:43,001
<i>And then, of course,</i>

16
00:00:43,293 --> 00:00:45,963
<i>surrounding that,
the beautiful ocean.</i>

17
00:00:45,963 --> 00:00:48,048
<i>And that means
one exciting thing.</i>

18
00:00:48,048 --> 00:00:50,467
<i>Incredible ingredients
that aren't found anywhere else</i>

19
00:00:50,467 --> 00:00:52,010
<i>in the world.</i>

20
00:00:52,594 --> 00:00:54,930
My journey begins on
the west coast of Hawaii,

21
00:00:54,930 --> 00:00:57,766
the Kona side of this
largest and youngest island

22
00:00:57,766 --> 00:01:01,979
in the archipelago that
is the U.S.'s 50th state.

23
00:01:01,979 --> 00:01:03,814
It's volcanic and primal.

24
00:01:03,814 --> 00:01:06,149
And with the
mainland 2,400 miles away,

25
00:01:06,149 --> 00:01:08,485
it feels like its own country.

26
00:01:11,613 --> 00:01:13,574
<i>I'm on my way to a
coffee farm to meet</i>

27
00:01:13,574 --> 00:01:15,993
<i>Makani Carzino, a talented chef</i>

28
00:01:15,993 --> 00:01:18,662
<i>who grew up on
this very island and</i>

29
00:01:18,662 --> 00:01:20,497
<i>is one of the
biggest champions of</i>

30
00:01:20,497 --> 00:01:23,250
<i>the finest ingredients
Hawaii has to offer.</i>

31
00:01:24,918 --> 00:01:26,920
<i>There she is.</i>

32
00:01:29,506 --> 00:01:31,049
Whoo!

33
00:01:41,351 --> 00:01:43,770
- Good to see you, girl.
- Good to see you.

34
00:01:43,770 --> 00:01:45,439
What a journey!

35
00:01:45,439 --> 00:01:49,109
Makani Carzino grew up fishing
and hunting on the Big Island,

36
00:01:49,109 --> 00:01:52,529
sparking her lifelong passion
for Hawaiian food and culture.

37
00:01:52,529 --> 00:01:55,365
She left for formal culinary
training in California and

38
00:01:55,365 --> 00:01:58,076
worked with some of the
biggest names in fine dining.

39
00:01:58,076 --> 00:01:59,578
After returning
home to her roots,

40
00:01:59,578 --> 00:02:01,788
she forged strong
relationships with local farmers

41
00:02:01,788 --> 00:02:04,458
and fishermen, and
became a powerful advocate

42
00:02:04,458 --> 00:02:07,210
for food sustainability
on the Big Island.

43
00:02:07,210 --> 00:02:08,420
You
ready to get to work?

44
00:02:08,754 --> 00:02:10,297
Normally, we have a
coffee before we start work?

45
00:02:10,297 --> 00:02:11,465
Mm, no.

46
00:02:11,465 --> 00:02:12,883
We're gonna, we're
gonna pick some cherry.

47
00:02:12,883 --> 00:02:13,842
- Okay, great.
- Yeah?

48
00:02:14,384 --> 00:02:15,218
But we're
talking about a coffee bean,

49
00:02:15,218 --> 00:02:16,345
but it's just cherry red.

50
00:02:16,345 --> 00:02:17,971
Yes.

51
00:02:17,971 --> 00:02:20,349
I love coffee,
but there isn't a coffee shop

52
00:02:20,349 --> 00:02:22,392
or barista for miles around.

53
00:02:22,392 --> 00:02:24,811
Fortunately, I'm at the
source of what some say is

54
00:02:24,811 --> 00:02:26,730
Hawaii's greatest export.

55
00:02:26,730 --> 00:02:27,898
We're gonna
gather some Kona coffee and...

56
00:02:27,898 --> 00:02:28,857
Yeah.

57
00:02:29,149 --> 00:02:30,067
We're
gonna get a bucket on you.

58
00:02:30,067 --> 00:02:31,443
Because I kokua you.

59
00:02:31,443 --> 00:02:33,236
You kokua me. Right?

60
00:02:33,236 --> 00:02:34,696
I'm gonna help you.
You're gonna help me.

61
00:02:34,696 --> 00:02:36,740
And then, the
coffee tastes better.

62
00:02:36,740 --> 00:02:37,908
I love that.

63
00:02:37,908 --> 00:02:38,867
Let's go.

64
00:02:39,159 --> 00:02:39,951
Right, so we're
looking for the cherries, right?

65
00:02:39,993 --> 00:02:41,036
- Yes.
- Because that's...

66
00:02:41,370 --> 00:02:42,162
Yeah,
see this beautiful color.

67
00:02:42,537 --> 00:02:43,246
Got you.

68
00:02:43,580 --> 00:02:44,331
That's
what we're looking for.

69
00:02:44,581 --> 00:02:45,374
Got you.

70
00:02:45,374 --> 00:02:46,958
And then,
you're only picking these ones.

71
00:02:47,125 --> 00:02:48,210
Hold on.
You're picking one bean...

72
00:02:48,210 --> 00:02:49,086
- So...
- At a time?

73
00:02:49,336 --> 00:02:50,837
Kona
coffee is all handpicked.

74
00:02:50,837 --> 00:02:52,297
Every
bean is handpicked.

75
00:02:52,297 --> 00:02:53,256
Handpicked.

76
00:02:53,590 --> 00:02:54,758
That's crazy. I had no idea.

77
00:02:54,758 --> 00:02:56,134
- Right?
- They are beautiful.

78
00:02:56,134 --> 00:02:57,094
Yeah.

79
00:02:57,344 --> 00:02:58,387
And
they are, literally,

80
00:02:58,387 --> 00:02:59,471
cherry red, aren't they?

81
00:02:59,471 --> 00:03:00,555
Dark, beautiful.

82
00:03:00,555 --> 00:03:01,848
- They are.
- Happy with that?

83
00:03:01,848 --> 00:03:03,266
Yeah. You've mastered it.

84
00:03:03,266 --> 00:03:04,768
- Beautiful.
- Yeah.

85
00:03:04,768 --> 00:03:06,019
What a process.

86
00:03:06,019 --> 00:03:07,521
A labor of love.

87
00:03:07,521 --> 00:03:08,647
Oh, my God.

88
00:03:08,647 --> 00:03:09,731
Now, for the moment of truth.

89
00:03:09,731 --> 00:03:11,316
I am desperate to taste it.

90
00:03:11,316 --> 00:03:12,359
Cheer, huh.

91
00:03:12,818 --> 00:03:14,069
Cheers.
Thank you. So good to see you.

92
00:03:14,069 --> 00:03:15,779
Good to see you.

93
00:03:16,696 --> 00:03:18,198
Oh, my God. That's so smooth.

94
00:03:18,198 --> 00:03:19,991
No bitterness. There's
just a touch at the end,

95
00:03:19,991 --> 00:03:21,868
but beautiful. Wow.

96
00:03:21,868 --> 00:03:22,953
It's ono.

97
00:03:22,953 --> 00:03:24,121
- Ono.
- Ono.

98
00:03:24,121 --> 00:03:25,414
As in?

99
00:03:25,414 --> 00:03:26,498
As in delicious.

100
00:03:26,498 --> 00:03:27,457
Delicious.

101
00:03:27,916 --> 00:03:28,542
This is
what it means to be pono,

102
00:03:28,792 --> 00:03:31,670
to do things the right way.

103
00:03:31,670 --> 00:03:32,754
What is that? What does it mean?

104
00:03:33,130 --> 00:03:35,048
Pono is
to love the land and all of

105
00:03:35,048 --> 00:03:37,008
its righteousness, to
really take care of it.

106
00:03:37,008 --> 00:03:39,678
Pono is about connection.

107
00:03:39,678 --> 00:03:42,514
There's a rhythm to all
the people, all the things.

108
00:03:42,514 --> 00:03:44,808
It's to be kind.
It's to be honest.

109
00:03:44,808 --> 00:03:48,728
And then, weave
that into our food.

110
00:03:48,728 --> 00:03:50,230
It's working with the artisans,

111
00:03:50,230 --> 00:03:52,274
the farmers, the ranches,
the people that care.

112
00:03:52,274 --> 00:03:53,608
- Pono.
- Pono.

113
00:03:53,608 --> 00:03:55,068
Love it.

114
00:03:55,068 --> 00:03:56,778
So
at the end of the week,

115
00:03:56,778 --> 00:03:59,239
I would like to challenge
you to a cook-off with all

116
00:03:59,239 --> 00:04:01,450
these beautiful
people that live pono.

117
00:04:01,450 --> 00:04:04,578
People that really understand
how to work with nature,

118
00:04:04,578 --> 00:04:07,372
work with the ocean, the land.

119
00:04:07,372 --> 00:04:08,582
You're on.

120
00:04:08,582 --> 00:04:10,417
This is gonna be a
very tough challenge.

121
00:04:10,417 --> 00:04:13,128
We got to get up
to speed with pono.

122
00:04:13,128 --> 00:04:15,046
We need to
understand what that means.

123
00:04:15,046 --> 00:04:20,093
No wastefulness and respect
everything we do carefully.

124
00:04:20,093 --> 00:04:22,721
I think I've got my
work cut out, in a big way.

125
00:04:25,265 --> 00:04:27,309
I have one week
before my big cook.

126
00:04:27,309 --> 00:04:28,602
And with pono in my sights,

127
00:04:28,602 --> 00:04:30,729
it's time to dive
into the Big Island.

128
00:04:30,729 --> 00:04:31,563
Let's be honest.

129
00:04:31,563 --> 00:04:32,856
I'm gonna have to find
every trick in the book if

130
00:04:33,231 --> 00:04:34,733
I'm gonna compete
against Makani.

131
00:04:34,733 --> 00:04:36,860
Fortunately, I've got
a good one up my sleeve.

132
00:04:36,860 --> 00:04:37,861
Let me tell you.

133
00:04:38,445 --> 00:04:42,032
A few years back, I met the most
amazing spearfishing champion,

134
00:04:42,032 --> 00:04:43,492
Kimi Werner.

135
00:04:43,492 --> 00:04:45,285
We dived off the island of Maui.

136
00:04:45,285 --> 00:04:46,453
And guess what?

137
00:04:46,870 --> 00:04:48,914
She is back and I'm hoping she's
gonna help me catch something

138
00:04:48,914 --> 00:04:53,877
that will give me the
upper hand in the final cook.

139
00:04:54,836 --> 00:04:56,838
I'm meeting Kimi on
one of the island's jagged

140
00:04:56,838 --> 00:04:58,632
coastal lava flows.

141
00:04:58,632 --> 00:05:01,760
Below the water line, I'm
told it's teaming with life and

142
00:05:01,760 --> 00:05:03,303
perfect for spearfishing.

143
00:05:03,303 --> 00:05:04,513
Kimi.

144
00:05:04,513 --> 00:05:05,764
Welcome back.

145
00:05:05,764 --> 00:05:06,681
Good to see you girl. Oh.

146
00:05:06,973 --> 00:05:08,350
So good
to see you again.

147
00:05:08,350 --> 00:05:09,726
First of all,
how have you been?

148
00:05:09,726 --> 00:05:10,977
How's the family?

149
00:05:11,311 --> 00:05:13,355
I have a family
now. That's the first big news.

150
00:05:13,355 --> 00:05:16,191
Yes. A little three-year-old
crazy child that I didn't

151
00:05:16,191 --> 00:05:17,567
have last time I saw you.

152
00:05:17,567 --> 00:05:18,610
Congratulations.

153
00:05:18,944 --> 00:05:20,278
We've also been busy
with another little addition

154
00:05:20,278 --> 00:05:21,363
to the family.

155
00:05:21,863 --> 00:05:23,323
Yeah, a lot has happened since
the last time I saw you on Maui.

156
00:05:23,323 --> 00:05:24,533
No kidding.

157
00:05:24,950 --> 00:05:26,576
My mission this
week is really to understand...

158
00:05:26,576 --> 00:05:27,702
pono.

159
00:05:27,702 --> 00:05:29,329
To embrace it.

160
00:05:29,329 --> 00:05:32,249
It is absolutely
relevant in what we're doing.

161
00:05:32,249 --> 00:05:35,418
We're gonna be hunting for
fish that nobody would ever

162
00:05:35,418 --> 00:05:37,254
consider these trophy fish.

163
00:05:37,254 --> 00:05:38,213
- Right.
- You know?

164
00:05:38,797 --> 00:05:41,049
And you'll never see
them on a menu at a restaurant.

165
00:05:41,049 --> 00:05:42,008
Got it.

166
00:05:42,133 --> 00:05:43,134
They're not a
fish that the tourists eat.

167
00:05:43,468 --> 00:05:44,970
This is what the locals eat.

168
00:05:44,970 --> 00:05:48,598
But the reason why I feel
it's pono is because you don't,

169
00:05:48,598 --> 00:05:51,226
you don't filet these fish
into little rectangle pieces.

170
00:05:51,226 --> 00:05:52,769
You eat them whole.

171
00:05:52,769 --> 00:05:54,020
You're looking them in the eyes.

172
00:05:54,020 --> 00:05:55,564
You're picking the
meat off the bone.

173
00:05:55,564 --> 00:05:57,399
And nothing goes to waste.

174
00:05:57,399 --> 00:05:58,942
Just
as we're ready to go,

175
00:05:58,942 --> 00:06:00,944
we get some unexpected guests.

176
00:06:00,944 --> 00:06:02,028
Wow.

177
00:06:02,028 --> 00:06:04,197
Yeah.

178
00:06:04,197 --> 00:06:05,866
Fantastic.

179
00:06:06,783 --> 00:06:08,368
That is amazing.

180
00:06:08,368 --> 00:06:11,329
I'm half tempted to grab a
spear and add goat to the menu,

181
00:06:11,329 --> 00:06:15,125
but we're here for fish and
it's time to get in the water.

182
00:06:25,093 --> 00:06:27,679
I've gone spearfishing
many times in my life,

183
00:06:27,679 --> 00:06:29,973
but when I go with
Kimi it always feels like

184
00:06:29,973 --> 00:06:32,142
it's my first time.

185
00:06:32,142 --> 00:06:34,477
She can hold her breath
for nearly five minutes.

186
00:06:34,477 --> 00:06:36,855
I'm lucky if I can
hold mine for one.

187
00:06:37,898 --> 00:06:40,942
Finding the fish means
diving down to the bottom.

188
00:06:40,942 --> 00:06:42,902
And while it's a struggle
to stay down for as long as

189
00:06:42,902 --> 00:06:45,655
I'd like, it's an even bigger
struggle spotting the fish

190
00:06:45,655 --> 00:06:48,283
amongst all these
lava formations.

191
00:06:48,283 --> 00:06:52,120
It's a way harder task when
you've got that manual spear,

192
00:06:52,120 --> 00:06:53,955
you've got the
surge of the water,

193
00:06:53,955 --> 00:06:58,710
a couple of blacktip sharks,
and she's just cool and calm.

194
00:07:03,423 --> 00:07:07,302
I take my first shot
and I'm not even close.

195
00:07:08,219 --> 00:07:10,597
Kimi, on the other hand,
is making it look like

196
00:07:10,597 --> 00:07:12,599
a walk in the park.

197
00:07:13,767 --> 00:07:17,437
Spearfishing with Kimi
is just extraordinary.

198
00:07:17,437 --> 00:07:18,730
There's a technique.

199
00:07:19,064 --> 00:07:21,691
It's about the understanding,
what to do, what not to do.

200
00:07:21,691 --> 00:07:24,778
And she is an absolute machine.

201
00:07:27,072 --> 00:07:28,198
Below the surface,

202
00:07:28,198 --> 00:07:30,492
Kimi is spearing
fish left and right.

203
00:07:30,492 --> 00:07:33,328
First, a smaller
black fish called Kole.

204
00:07:33,328 --> 00:07:36,706
And next, a larger
red species called Menpachi.

205
00:07:37,791 --> 00:07:39,668
I feel like it's my
first day in the kitchen,

206
00:07:39,668 --> 00:07:42,253
and the fish seem to
sense my inexperience.

207
00:07:45,882 --> 00:07:47,634
While
Kimi already has a belt filled

208
00:07:47,634 --> 00:07:51,554
with fish, my belt is barely
keeping my swim trunks on.

209
00:07:51,554 --> 00:07:53,723
But I've spotted
some fish below and

210
00:07:53,723 --> 00:07:56,101
I'm not coming
back up empty-handed.

211
00:07:58,436 --> 00:08:01,064
These aren't the typical
fish that we catch, generally.

212
00:08:01,064 --> 00:08:04,901
They bury themselves in
these little alcoves and

213
00:08:04,901 --> 00:08:06,653
you've got to be quick.

214
00:08:06,653 --> 00:08:10,365
But finally, success.

215
00:08:11,408 --> 00:08:14,661
Between my meager catch and
the bounty Kimi has caught,

216
00:08:14,661 --> 00:08:17,122
my menu for the
big cook is taking shape.

217
00:08:19,332 --> 00:08:21,626
They're tiny
but she wants to eat them whole.

218
00:08:21,626 --> 00:08:23,795
The eyes, the fins, you name it.

219
00:08:23,795 --> 00:08:25,088
There's no waste.

220
00:08:25,088 --> 00:08:26,339
Lightly dusted.

221
00:08:26,339 --> 00:08:28,633
Maybe shallow fry or roast them.

222
00:08:28,633 --> 00:08:29,884
I'm not too sure yet.

223
00:08:29,884 --> 00:08:32,262
But the good news is,
we've got the catch.

224
00:08:32,262 --> 00:08:33,888
Man, they move fast.

225
00:08:33,888 --> 00:08:35,223
I'm
so proud of your shot.

226
00:08:35,223 --> 00:08:36,224
I'm not trying to be mean,

227
00:08:36,516 --> 00:08:38,351
but I didn't have
high expectations for you.

228
00:08:38,351 --> 00:08:39,686
You taught me well.

229
00:08:39,686 --> 00:08:40,812
- Yeah.
- Good job.

230
00:08:40,812 --> 00:08:41,896
Good job you.

231
00:08:41,896 --> 00:08:42,897
Pono right there.

232
00:08:43,356 --> 00:08:45,358
So pono.
This is the fish of Hawaii.

233
00:08:45,358 --> 00:08:47,944
To be respected and devoured.

234
00:08:47,944 --> 00:08:49,320
- Back down?
- Back down.

235
00:08:49,612 --> 00:08:50,989
It was
like <i>Finding Nemo</i> down there.

236
00:08:50,989 --> 00:08:52,198
They were everywhere.

237
00:08:52,198 --> 00:08:53,408
What an experience.

238
00:08:53,408 --> 00:08:54,951
Again, pono.

239
00:08:54,951 --> 00:08:56,661
Take what you need only.

240
00:08:56,661 --> 00:08:58,455
Respect the ocean.

241
00:09:08,673 --> 00:09:11,760
Makani said that pono
isn't just about food.

242
00:09:11,760 --> 00:09:12,886
It's a way of life.

243
00:09:13,344 --> 00:09:15,722
So she's sending me to meet
a knife-maker who can show me

244
00:09:15,722 --> 00:09:18,850
how to bring pono to the
table in a different way.

245
00:09:18,850 --> 00:09:20,310
And, come on,
let's be honest.

246
00:09:20,310 --> 00:09:22,270
A knife is one of
the most important tools

247
00:09:22,270 --> 00:09:24,230
a chef can possess.

248
00:09:24,230 --> 00:09:28,401
Now, I'm about to meet a guy who
can hook me up with a blade that

249
00:09:28,401 --> 00:09:31,529
I'm told is a real
cut above the rest.

250
00:09:32,864 --> 00:09:34,824
Neil. Hello, mate.

251
00:09:34,824 --> 00:09:36,326
How are you?

252
00:09:36,326 --> 00:09:38,411
Big Island
local Neil Kamimura is

253
00:09:38,411 --> 00:09:40,246
a third-generation blacksmith

254
00:09:40,246 --> 00:09:42,290
and an award winning
blade-smith.

255
00:09:42,290 --> 00:09:44,209
The waitlist for one
of his knives can be

256
00:09:44,209 --> 00:09:45,794
as long as three years.

257
00:09:45,794 --> 00:09:48,797
I'm hoping he'll show me how
to make my own custom blade.

258
00:09:48,797 --> 00:09:49,964
What a spot.

259
00:09:49,964 --> 00:09:50,840
This is my son Maddox.

260
00:09:51,257 --> 00:09:52,092
- Hello, nice to meet you.
- Nice to meet you.

261
00:09:52,801 --> 00:09:55,804
Now, Makani
said get up to speed with pono.

262
00:09:55,804 --> 00:09:56,930
Understand that word.

263
00:09:57,305 --> 00:10:00,475
She said that you've got
the best knives in the world.

264
00:10:00,475 --> 00:10:03,394
It would be a dream of mine if
I could make a very own knife

265
00:10:03,394 --> 00:10:06,147
ahead of the big cook
for the end of the week.

266
00:10:06,147 --> 00:10:07,482
Right.
Let's look at some knives.

267
00:10:07,482 --> 00:10:08,608
I'll show you some knives.

268
00:10:08,608 --> 00:10:09,734
Thank you.

269
00:10:09,734 --> 00:10:11,694
They are beautiful.
My goodness me.

270
00:10:11,694 --> 00:10:13,071
I don't know where to start.

271
00:10:13,071 --> 00:10:14,781
You've
been handling a knife for,

272
00:10:14,781 --> 00:10:15,949
how many years
you've been a chef?

273
00:10:15,949 --> 00:10:17,200
- Decades.
- Decades.

274
00:10:17,200 --> 00:10:18,409
And
you've never made one.

275
00:10:18,409 --> 00:10:19,536
Why is that important?

276
00:10:20,036 --> 00:10:22,122
You have access
to the best manufacturer knives,

277
00:10:22,122 --> 00:10:23,832
but these knives are alive.

278
00:10:23,832 --> 00:10:25,416
These knives are inspiring.

279
00:10:25,416 --> 00:10:26,960
A knife is in
your hand every day.

280
00:10:26,960 --> 00:10:28,336
Every single day.

281
00:10:28,336 --> 00:10:29,546
And you don't know
how one is made...

282
00:10:29,546 --> 00:10:30,547
- True.
- Traditionally.

283
00:10:30,922 --> 00:10:32,465
I'm
third generation born here.

284
00:10:32,465 --> 00:10:34,134
My great-grandfather
was a blacksmith.

285
00:10:34,134 --> 00:10:35,552
If you make a knife with me,

286
00:10:35,552 --> 00:10:38,179
you're gonna bleed and
sweat all over one of them.

287
00:10:38,179 --> 00:10:41,641
It will help you slowly
understand the meaning of pono.

288
00:10:41,641 --> 00:10:43,643
That's where I think the
connection to the paying

289
00:10:43,643 --> 00:10:46,646
the respect to the arts,
paying respect to the land,

290
00:10:46,646 --> 00:10:49,524
and paying respect to
the people who live here.

291
00:10:50,275 --> 00:10:53,319
The forge is lit. You're here.

292
00:10:53,319 --> 00:10:55,488
I think we should just get
to work and just make one.

293
00:10:55,488 --> 00:10:57,156
I would love that.

294
00:10:59,200 --> 00:11:00,493
The
forge is running about

295
00:11:00,493 --> 00:11:02,120
2,000 degrees Fahrenheit.

296
00:11:02,120 --> 00:11:04,497
- 2,000.
- Yeah.

297
00:11:04,497 --> 00:11:06,374
What we
will forge this out of is

298
00:11:06,374 --> 00:11:08,626
1085 Hitachi steel from Japan.

299
00:11:08,626 --> 00:11:11,337
And I think it's gonna make
a wicked razor edge for you.

300
00:11:12,547 --> 00:11:14,257
While my
piece of steel is heating up,

301
00:11:14,257 --> 00:11:17,260
Neil works on another piece
to show me how it's done.

302
00:11:24,184 --> 00:11:27,145
I mean, Neil is an
absolute beast on that hammer.

303
00:11:27,145 --> 00:11:28,396
Incredible.

304
00:11:33,276 --> 00:11:35,403
What have I got myself into?

305
00:11:40,742 --> 00:11:42,160
This
guy is doing it proper.

306
00:11:42,160 --> 00:11:43,161
It's from the soul.

307
00:11:43,661 --> 00:11:46,497
I think that's what's the
exciting part about the process.

308
00:11:48,833 --> 00:11:50,376
I'll
put this right here.

309
00:11:50,376 --> 00:11:51,461
He's an artist.

310
00:11:51,461 --> 00:11:52,712
A real artist.

311
00:11:52,712 --> 00:11:54,088
My steel is glowing.

312
00:11:54,088 --> 00:11:56,007
Time to act quickly,
because I can only shape it

313
00:11:56,007 --> 00:11:57,425
when it's red hot.

314
00:11:57,425 --> 00:11:58,551
Now,
you're gonna come out and

315
00:11:58,551 --> 00:12:00,011
you're gonna come
into this machine.

316
00:12:00,011 --> 00:12:01,596
It's a hydraulic press.

317
00:12:01,596 --> 00:12:03,556
And so, you're gonna put
this piece in and you're gonna

318
00:12:03,556 --> 00:12:06,809
take half-inch size bites.

319
00:12:16,236 --> 00:12:17,820
One more.

320
00:12:17,820 --> 00:12:19,864
Okay. Good.

321
00:12:22,492 --> 00:12:23,660
And then,
we'll put back in.

322
00:12:23,660 --> 00:12:24,619
Back in. Straight in.

323
00:12:24,953 --> 00:12:27,413
Yeah.
And then, from there,

324
00:12:27,413 --> 00:12:31,834
you're going to step
over and swing down at this,

325
00:12:31,834 --> 00:12:34,003
so that it pushes that in.

326
00:12:34,003 --> 00:12:35,713
Because we're
trying to forge a point.

327
00:12:38,758 --> 00:12:39,884
Yep.

328
00:12:39,884 --> 00:12:42,220
And so, focus on
this point right there.

329
00:12:44,514 --> 00:12:46,266
And then, position the
hammer more like that.

330
00:12:46,266 --> 00:12:47,433
Got you.

331
00:12:47,433 --> 00:12:49,018
There you go. Perfect.

332
00:12:49,018 --> 00:12:50,770
That's a perfect angle.

333
00:12:50,770 --> 00:12:52,272
Okay, back in.

334
00:12:54,232 --> 00:12:56,150
It's amazing
how cold it gets quickly.

335
00:12:56,150 --> 00:12:57,276
Man, you haven't
got long, have you?

336
00:12:57,276 --> 00:12:58,653
What you got,
30 seconds every time?

337
00:12:58,653 --> 00:13:00,613
Yeah,
you got 30 to 40 seconds.

338
00:13:00,613 --> 00:13:02,991
Yeah. Little bit more angle.

339
00:13:02,991 --> 00:13:05,076
Get that point.

340
00:13:07,870 --> 00:13:09,580
The
process is insane.

341
00:13:09,580 --> 00:13:13,167
Because you've got to focus
on the pounding on that steel,

342
00:13:13,167 --> 00:13:14,460
the positioning of the hammer.

343
00:13:14,460 --> 00:13:16,212
Spreading that steel out.

344
00:13:16,212 --> 00:13:17,797
Getting it back up to
temperature and then,

345
00:13:17,797 --> 00:13:19,674
then starting off
with that tip first and

346
00:13:19,674 --> 00:13:20,925
then working backwards.

347
00:13:20,925 --> 00:13:23,261
Perfect.

348
00:13:23,261 --> 00:13:24,220
There you go.

349
00:13:24,470 --> 00:13:26,306
Now it's starting
to look like a knife.

350
00:13:27,724 --> 00:13:28,975
- Man.
- It's looking good.

351
00:13:29,308 --> 00:13:30,852
Honestly, I'll
never, ever take for granted

352
00:13:30,852 --> 00:13:32,228
a knife ever again.

353
00:13:32,228 --> 00:13:33,813
This is insane, that process.

354
00:13:33,813 --> 00:13:35,565
If it was easy,
everybody would do it, right?

355
00:13:35,565 --> 00:13:37,442
Exactly.
It's like we're both chefs.

356
00:13:37,442 --> 00:13:39,193
I'm cooking with food and
you're cooking with metal.

357
00:13:39,193 --> 00:13:40,570
I mean,
it's similar, right?

358
00:13:40,570 --> 00:13:42,864
Tongs, fire.

359
00:13:42,864 --> 00:13:44,699
Yeah, the
blisters are starting to pop.

360
00:13:44,699 --> 00:13:47,326
Go make, like, 400 more
knives with me you got it.

361
00:13:47,326 --> 00:13:48,286
.

362
00:13:48,578 --> 00:13:49,579
It'll
give you that pump.

363
00:13:49,579 --> 00:13:51,914
You got that pump. Bro.

364
00:13:51,914 --> 00:13:54,917
Turns out,
Neil's got knives and guns.

365
00:13:59,172 --> 00:14:01,299
So now
that you've got the thickness,

366
00:14:01,299 --> 00:14:02,925
you know, and the
profile that we want,

367
00:14:02,925 --> 00:14:05,511
we're gonna run it
through this 1941 power hammer.

368
00:14:05,511 --> 00:14:06,596
Are you
gonna operate that thing?

369
00:14:06,596 --> 00:14:07,847
It's
older than my grandma.

370
00:14:08,139 --> 00:14:10,600
It's gonna
give you nice flat finish and

371
00:14:10,600 --> 00:14:11,559
take out all your dents.

372
00:14:12,143 --> 00:14:14,020
And then we'll add a little
bit more dents for coolness.

373
00:14:14,020 --> 00:14:16,147
Step on the pedal...

374
00:14:18,566 --> 00:14:20,735
Feed it back.

375
00:14:24,655 --> 00:14:27,200
Get it good. There you go.

376
00:14:28,659 --> 00:14:30,119
Come on, baby. Mwah.

377
00:14:30,119 --> 00:14:31,621
So now,
we're gonna quench it.

378
00:14:31,621 --> 00:14:34,290
Once we get up to 1,525 degrees,

379
00:14:34,290 --> 00:14:36,709
you're gonna come
out of the forge,

380
00:14:36,709 --> 00:14:39,087
and then you come
rapidly into the oil.

381
00:14:42,757 --> 00:14:44,258
You're a pro, man.

382
00:14:44,258 --> 00:14:46,260
It's a
refreshing wake-up call.

383
00:14:46,260 --> 00:14:48,429
Understanding what it
means to make a knife.

384
00:14:48,429 --> 00:14:50,098
Pono is in their blood.

385
00:14:50,098 --> 00:14:51,516
There's a connect.
There's a charge.

386
00:14:51,516 --> 00:14:53,101
It's, it's from the
ground up and it's,

387
00:14:53,101 --> 00:14:55,436
it's starting to make sense.

388
00:14:55,436 --> 00:14:56,854
Bro, you made this.

389
00:14:56,854 --> 00:14:57,980
Man,
it looks incredible.

390
00:14:57,980 --> 00:14:59,107
Seriously.

391
00:14:59,107 --> 00:15:00,149
I'm gonna grind it.

392
00:15:00,149 --> 00:15:01,400
I'm gonna put a handle on it.

393
00:15:01,400 --> 00:15:02,485
I'm gonna polish it.

394
00:15:02,485 --> 00:15:03,444
I'm gonna sharpen it for you.

395
00:15:03,736 --> 00:15:04,654
Is it
possible to be ready for

396
00:15:04,654 --> 00:15:05,738
the end of the week, Neil?

397
00:15:05,738 --> 00:15:06,864
I guarantee it.

398
00:15:06,864 --> 00:15:08,908
- You're so awesome.
- I guarantee it.

399
00:15:08,908 --> 00:15:09,992
Thanks, bud. Honestly.

400
00:15:09,992 --> 00:15:11,327
- Yeah.
- What a job.

401
00:15:17,750 --> 00:15:19,252
For my next stop,

402
00:15:19,252 --> 00:15:21,671
Makani is sending
me to a ranch to get

403
00:15:21,671 --> 00:15:24,882
an iconic Big Island ingredient

404
00:15:24,882 --> 00:15:26,592
not many people know about.

405
00:15:26,592 --> 00:15:27,927
Hawaiian beef.

406
00:15:28,177 --> 00:15:31,889
So I'm heading north to meet
some folks who are, hopefully,

407
00:15:31,889 --> 00:15:33,641
gonna show me the ropes.

408
00:15:34,642 --> 00:15:35,852
Dr. Tim.

409
00:15:35,852 --> 00:15:36,811
- Hey.
- How are you, sir?

410
00:15:37,103 --> 00:15:38,271
I'm doing fine. How are you?

411
00:15:38,271 --> 00:15:39,647
What a stunning place.

412
00:15:39,939 --> 00:15:43,025
Dr. Tim Richards is one of the
most respected big animal vets

413
00:15:43,025 --> 00:15:44,861
on the Island of Hawaii.

414
00:15:44,861 --> 00:15:47,780
2100-acre Kahua Ranch
has been in his family

415
00:15:47,780 --> 00:15:49,782
for four generations.

416
00:15:50,533 --> 00:15:53,661
When I think of Hawaii, the last
thing I think about is beef.

417
00:15:53,661 --> 00:15:55,204
This
is the other Hawaii.

418
00:15:55,204 --> 00:15:57,748
This is the paniolo culture,
the Hawaiian cowboy.

419
00:15:57,748 --> 00:15:59,584
And we date back to the 1830s.

420
00:15:59,584 --> 00:16:02,670
Wow.
I need to understand the pono...

421
00:16:02,670 --> 00:16:04,297
- That's...
- Inside...

422
00:16:04,297 --> 00:16:05,882
That's, from
a chef's point of view, is, is,

423
00:16:05,882 --> 00:16:06,883
is crucial for me.

424
00:16:07,341 --> 00:16:09,802
And then, of course, some
prize beef for the cook at

425
00:16:09,802 --> 00:16:13,389
the end of the week that
gives me the edge over Makani.

426
00:16:13,389 --> 00:16:16,684
Pono is the,
that inherent righteousness.

427
00:16:16,684 --> 00:16:18,436
- Yes.
- What is right.

428
00:16:18,436 --> 00:16:19,645
Taking
care of the people.

429
00:16:19,896 --> 00:16:21,647
Taking care of the land.
Taking care of the animals.

430
00:16:21,647 --> 00:16:23,482
It's being respectful.

431
00:16:23,482 --> 00:16:25,401
It's being mindful.

432
00:16:25,401 --> 00:16:29,071
And it's about taking care of
it seven generations from now.

433
00:16:29,071 --> 00:16:30,031
Wow.

434
00:16:30,489 --> 00:16:31,532
So we're
looking at into the future.

435
00:16:31,532 --> 00:16:33,117
I love that.

436
00:16:33,117 --> 00:16:34,952
I know you had
asked about getting some beef.

437
00:16:34,952 --> 00:16:36,120
Yes.

438
00:16:36,120 --> 00:16:37,121
But
in order to do that,

439
00:16:37,121 --> 00:16:38,372
I'm gonna make you work for it.

440
00:16:38,372 --> 00:16:39,832
And so we're
gonna get out there.

441
00:16:39,832 --> 00:16:41,000
We got some calves to get in.

442
00:16:41,000 --> 00:16:42,251
We got to get them processed.

443
00:16:42,251 --> 00:16:44,170
This is our wagyu herd,
as a matter of fact.

444
00:16:44,170 --> 00:16:45,254
Wow.

445
00:16:45,796 --> 00:16:47,840
And maybe we'll,
we'll get some beef for you at

446
00:16:47,840 --> 00:16:50,551
the end if I think
you did good enough work.

447
00:16:50,551 --> 00:16:52,261
Thank you, sir.

448
00:16:52,261 --> 00:16:55,306
We're bringing in the
calves to give them their shots,

449
00:16:55,306 --> 00:16:57,433
mark them for
herd identification,

450
00:16:57,433 --> 00:16:59,310
and castrate the males.

451
00:16:59,310 --> 00:17:02,396
This reduces aggression and
makes them easier to handle and

452
00:17:02,396 --> 00:17:04,232
lowers the stress of the herd.

453
00:17:04,232 --> 00:17:05,983
It's all part of the
normal life here for

454
00:17:05,983 --> 00:17:08,694
the paniolos and cattle alike.

455
00:17:08,694 --> 00:17:11,197
The way we
handle our cattle is quietly.

456
00:17:11,197 --> 00:17:12,156
Quietly.

457
00:17:12,531 --> 00:17:13,741
And we
don't make a lot of noise.

458
00:17:13,741 --> 00:17:16,577
We try not to do
any running whatsoever.

459
00:17:18,329 --> 00:17:20,373
Right. It's
all about humane handling.

460
00:17:20,373 --> 00:17:22,959
Generally,
everybody considers wagyu

461
00:17:22,959 --> 00:17:24,043
to be over-pampered.

462
00:17:24,418 --> 00:17:26,963
And they're massaged and
all those Japanese traditions.

463
00:17:26,963 --> 00:17:28,381
But this is real.

464
00:17:28,381 --> 00:17:30,216
This is, there's nothing
massaged here, is there?

465
00:17:30,216 --> 00:17:32,134
No. It
comes down to handling, too.

466
00:17:32,134 --> 00:17:34,136
Because low
stress handling, you,

467
00:17:34,136 --> 00:17:35,721
you improve the quality
of what you're producing.

468
00:17:35,721 --> 00:17:37,056
Again, less stress.

469
00:17:37,056 --> 00:17:38,391
- Less stress.
- A faster process.

470
00:17:38,391 --> 00:17:39,350
Right.

471
00:17:39,850 --> 00:17:40,810
But a much
more friendly environment.

472
00:17:40,810 --> 00:17:41,769
Correct.

473
00:17:42,436 --> 00:17:45,022
What we're trying to do is just
to get them easy going forward.

474
00:17:45,022 --> 00:17:45,982
Yes.

475
00:17:46,232 --> 00:17:47,525
And so,
we push and hold.

476
00:17:47,525 --> 00:17:49,026
Push and hold.

477
00:17:49,026 --> 00:17:51,737
It just
feels so controlled and calm.

478
00:17:51,737 --> 00:17:53,614
Unlike any other herding
I've ever done before.

479
00:17:53,614 --> 00:17:55,199
No one's screaming.
No one shouting.

480
00:17:55,199 --> 00:17:57,535
No one whistling.
No helicopters hovering.

481
00:17:57,535 --> 00:17:59,745
And wagyu.

482
00:17:59,745 --> 00:18:02,790
I never thought I'd find
wagyu beef here in Hawaii.

483
00:18:02,790 --> 00:18:05,584
Man, you guys
make it look so easy.

484
00:18:05,584 --> 00:18:07,169
Oh,.

485
00:18:07,169 --> 00:18:08,337
Within a few minutes,

486
00:18:08,337 --> 00:18:10,256
the paniolos have
worked their magic.

487
00:18:10,256 --> 00:18:13,801
And without protest, the herd of
cattle have moved into the pen.

488
00:18:14,594 --> 00:18:16,053
Okay, we've
got the animals separated.

489
00:18:16,053 --> 00:18:17,179
Now, we're gonna show
you what we're doing here.

490
00:18:17,179 --> 00:18:18,139
Wow.

491
00:18:18,431 --> 00:18:19,307
We're
doing our first calf.

492
00:18:19,807 --> 00:18:22,059
We have to make sure
the processing is accurate.

493
00:18:22,059 --> 00:18:23,853
We're gonna be
doing some castrating.

494
00:18:23,853 --> 00:18:28,190
Also, vaccinations and dewormer.

495
00:18:28,190 --> 00:18:29,483
And then, it's your turn.

496
00:18:29,734 --> 00:18:31,235
The paniolos
work with the efficiency of

497
00:18:31,235 --> 00:18:33,029
a seasoned pit crew.

498
00:18:33,029 --> 00:18:36,782
And each calf is handled in what
seems like the blink of an eye.

499
00:18:36,782 --> 00:18:38,034
So what job am I gonna do?

500
00:18:38,034 --> 00:18:38,993
What would you like me to do?

501
00:18:39,535 --> 00:18:40,244
You're gonna
be knocking the animal down

502
00:18:40,745 --> 00:18:42,872
and hold it while we
get our processing done.

503
00:18:42,872 --> 00:18:43,998
Right.

504
00:18:44,373 --> 00:18:45,458
What we try
to do is catch them without

505
00:18:45,458 --> 00:18:47,251
shaking them up too much.

506
00:18:47,251 --> 00:18:50,546
See how he knocks it down
and then he holds it in place.

507
00:18:50,546 --> 00:18:53,257
These guys are
taking the testicles off.

508
00:18:53,257 --> 00:18:54,467
Now, how
strong is he holding that there?

509
00:18:54,467 --> 00:18:56,177
As your muscle.

510
00:18:56,177 --> 00:18:57,178
Use your muscle.

511
00:18:57,636 --> 00:19:00,556
These calves are a lot stronger
than you think they are.

512
00:19:00,556 --> 00:19:02,224
We'll get you in place.

513
00:19:02,224 --> 00:19:03,434
Got you.

514
00:19:03,434 --> 00:19:05,394
The cows are about
to get castrated.

515
00:19:05,394 --> 00:19:07,605
And somehow, I'm
the one that's nervous.

516
00:19:07,605 --> 00:19:09,231
But this is an important job.

517
00:19:09,231 --> 00:19:11,067
It needs to be
done with precision.

518
00:19:11,067 --> 00:19:12,485
This one's yours. Okay?

519
00:19:12,485 --> 00:19:13,611
Jump on him.

520
00:19:17,073 --> 00:19:19,367
Okay, they gave you a
small one on the first go.

521
00:19:19,367 --> 00:19:21,285
It's a
stern process but correct.

522
00:19:21,285 --> 00:19:24,872
And more importantly, the speed,
the essence of the injections,

523
00:19:24,872 --> 00:19:26,957
it happens in a flash.

524
00:19:26,957 --> 00:19:28,542
He's
ready for a big one.

525
00:19:28,542 --> 00:19:31,629
So, not
the most attractive process,

526
00:19:31,629 --> 00:19:34,090
but certainly the most correct.

527
00:19:34,090 --> 00:19:35,716
What we've
doing now is the next step.

528
00:19:35,716 --> 00:19:37,385
We try to use
everything on the animal.

529
00:19:37,385 --> 00:19:39,345
And what we're doing now
is we're cooking right here.

530
00:19:40,888 --> 00:19:42,598
So you're
literally frying the testicles

531
00:19:42,598 --> 00:19:43,891
that have just been removed.

532
00:19:43,891 --> 00:19:44,975
Just,
right off the calf.

533
00:19:44,975 --> 00:19:46,227
Doesn't get any
fresher than this.

534
00:19:46,519 --> 00:19:48,104
And that's
like a Hawaiian cowboy snack.

535
00:19:48,104 --> 00:19:49,313
Yes.

536
00:19:54,193 --> 00:19:55,194
We
refer to them as laho.

537
00:19:55,444 --> 00:19:57,196
Western United States
they talk about them

538
00:19:57,196 --> 00:19:59,198
as Rocky Mountain oysters.

539
00:19:59,198 --> 00:20:00,741
- May I?
- Go ahead.

540
00:20:00,741 --> 00:20:01,742
- Okay.
- Give it to him.

541
00:20:02,159 --> 00:20:03,702
Wow.
What have you dusted it with?

542
00:20:05,037 --> 00:20:06,080
Garlic s-, that's it?

543
00:20:06,539 --> 00:20:08,374
In all honesty, it's never
gonna get any fresher than that.

544
00:20:08,374 --> 00:20:10,084
And this is the
understanding of pono.

545
00:20:10,084 --> 00:20:11,377
- This is...
- This is pono.

546
00:20:11,627 --> 00:20:13,504
This is being
respectful of what we are doing

547
00:20:13,504 --> 00:20:14,880
out here,
stewarding the animals.

548
00:20:14,880 --> 00:20:15,840
Yes, sir.

549
00:20:16,298 --> 00:20:17,425
The using
everything of the animal.

550
00:20:17,425 --> 00:20:19,176
I
understand when a,

551
00:20:19,176 --> 00:20:21,512
when a steak is
ready or medium rare.

552
00:20:21,512 --> 00:20:24,098
How do we know a, a
testicle is cooked?

553
00:20:24,098 --> 00:20:26,142
Basically,
what happens, we pull it out

554
00:20:26,142 --> 00:20:27,560
and we take a bite.

555
00:20:27,560 --> 00:20:29,562
And, "Oh, okay, they
need a little bit more."

556
00:20:29,562 --> 00:20:30,521
There's
something quite awkward about

557
00:20:30,771 --> 00:20:33,065
standing in front a
calf with its testicles.

558
00:20:33,065 --> 00:20:35,484
Young man, I'm
deeply sorry but, uh,

559
00:20:35,484 --> 00:20:36,902
Dr. Tim made me do this.

560
00:20:36,902 --> 00:20:38,237
Yep.

561
00:20:39,155 --> 00:20:40,865
Is
this Michelin star lahos?

562
00:20:40,865 --> 00:20:42,950
These are
incredible Michelin star lahos.

563
00:20:42,950 --> 00:20:44,410
Please.

564
00:20:45,202 --> 00:20:48,789
These are, these are,
these are, oh, I don't know.

565
00:20:48,789 --> 00:20:50,249
I mean, honestly.

566
00:20:50,249 --> 00:20:51,959
No I mean, I...

567
00:20:53,085 --> 00:20:54,336
Help me out.

568
00:20:54,336 --> 00:20:55,754
Oh, my God.

569
00:20:57,840 --> 00:20:59,633
It's, it's
minutes old, isn't it? It's...

570
00:20:59,633 --> 00:21:00,718
Correct.

571
00:21:01,051 --> 00:21:02,303
While I
understand and appreciate

572
00:21:02,678 --> 00:21:06,348
the pononess of it all, I'm not
sure anything will ever prepare

573
00:21:06,348 --> 00:21:10,352
you for putting a freshly cooked
bull testicle in your mouth.

574
00:21:10,352 --> 00:21:11,770
It's spongy.

575
00:21:11,770 --> 00:21:12,938
But from a chef's point of view,

576
00:21:12,938 --> 00:21:14,356
I just, I don't know.

577
00:21:15,858 --> 00:21:17,151
Man.

578
00:21:20,404 --> 00:21:21,906
Good.

579
00:21:25,034 --> 00:21:29,538
Honestly,
I just, oh, my God.

580
00:21:29,538 --> 00:21:31,957
Not my average snack,
but great balls of fire.

581
00:21:31,957 --> 00:21:33,709
Well, you
sort of got the approval

582
00:21:33,709 --> 00:21:34,835
from the cowboys.

583
00:21:34,835 --> 00:21:36,045
Thank you, captain.

584
00:21:36,045 --> 00:21:37,129
You're welcome.

585
00:21:37,129 --> 00:21:38,214
- Sir.
- Okay.

586
00:21:38,214 --> 00:21:39,173
Dr. Tim.

587
00:21:39,673 --> 00:21:41,425
Anyone stepping on the
Island of Hawaii automatically

588
00:21:41,425 --> 00:21:44,011
thinks about poke, tuna,

589
00:21:44,011 --> 00:21:45,262
fish in abundance.

590
00:21:45,262 --> 00:21:47,014
But you don't really
start thinking about

591
00:21:47,014 --> 00:21:48,766
Hawaiian wagyu beef.

592
00:21:48,766 --> 00:21:51,519
So this is something that I
know I can keep up my sleeve as

593
00:21:51,519 --> 00:21:53,771
a bit of a treasure
added to the final cook.

594
00:22:01,028 --> 00:22:03,239
I got my hands on
a very special beef,

595
00:22:03,239 --> 00:22:06,909
but that's not the only coveted
meat found on this island.

596
00:22:06,909 --> 00:22:07,910
Now, for my next stop.

597
00:22:08,369 --> 00:22:10,538
I'm meeting a hunter who
said he has a huge problem.

598
00:22:10,538 --> 00:22:13,916
But it's a tasty
problem that involves pigs.

599
00:22:14,792 --> 00:22:16,460
Feral pigs.

600
00:22:16,460 --> 00:22:21,090
I'm hoping he'll help me get
my hands on some tasty pork,

601
00:22:21,090 --> 00:22:24,385
so I can use it as a
centerpiece for my final cook.

602
00:22:25,302 --> 00:22:28,305
Local outdoorsman
Danny Bolton knows the island

603
00:22:28,305 --> 00:22:30,015
and knows where the pigs are.

604
00:22:30,015 --> 00:22:31,976
He warned me to arrive quietly.

605
00:22:31,976 --> 00:22:34,645
Otherwise, the pigs
will know where we are.

606
00:22:34,645 --> 00:22:35,854
Hey, Danny.

607
00:22:35,854 --> 00:22:37,898
How are you, bud.
Good to see you, man.

608
00:22:37,898 --> 00:22:40,234
- Hi. Yeah, how's it, bud?
- My God, what a spot.

609
00:22:40,234 --> 00:22:41,277
Yeah, it's gorgeous.

610
00:22:41,569 --> 00:22:43,028
Seriously, this is incredible.

611
00:22:43,028 --> 00:22:46,407
And the dream is to
have a stunning pig...

612
00:22:46,407 --> 00:22:47,408
Yes.

613
00:22:47,992 --> 00:22:49,535
For the end
of the week for the big cook.

614
00:22:49,535 --> 00:22:50,661
They are incredibly destructive.

615
00:22:50,661 --> 00:22:51,620
Yeah, they can be.

616
00:22:51,870 --> 00:22:53,289
So the big thing,
too, is that they'll,

617
00:22:53,289 --> 00:22:54,790
they'll tear up the ground.

618
00:22:54,790 --> 00:22:55,749
Mm-hmm.

619
00:22:56,417 --> 00:22:57,251
And then, that
takes away all the root base,

620
00:22:57,668 --> 00:22:59,795
which washes the dirt
down into the rivers,

621
00:22:59,795 --> 00:23:02,131
and then, eventually,
out into the, into the ocean.

622
00:23:02,131 --> 00:23:04,300
And that covers the
reef and kill the coral off.

623
00:23:04,300 --> 00:23:05,259
Damn.

624
00:23:05,843 --> 00:23:07,344
So, it, it's a good
thing to manage them, right?

625
00:23:07,344 --> 00:23:08,971
Like, there's a lot
of people who count on

626
00:23:08,971 --> 00:23:10,514
this pork as a resource to eat.

627
00:23:10,514 --> 00:23:11,557
Got you.

628
00:23:12,057 --> 00:23:13,434
So we don't want to
totally wipe them out completely

629
00:23:13,434 --> 00:23:14,935
So
take what we need.

630
00:23:14,935 --> 00:23:15,894
Take what we need.

631
00:23:16,145 --> 00:23:17,187
Are
they difficult to shoot?

632
00:23:17,187 --> 00:23:18,522
They can be.

633
00:23:18,522 --> 00:23:20,649
Their eyesight's not the
best but their noses are

634
00:23:20,649 --> 00:23:21,734
hard to trick, right?

635
00:23:21,734 --> 00:23:22,902
They, they can smell you from...

636
00:23:22,902 --> 00:23:24,069
.

637
00:23:24,069 --> 00:23:25,946
Are, are you...

638
00:23:25,946 --> 00:23:27,698
- What's wrong?
- Well, I don't know.

639
00:23:27,698 --> 00:23:29,617
Dude, you wearing
cologne or is that sunscreen?

640
00:23:29,617 --> 00:23:31,243
No, it's sunscreen..

641
00:23:37,166 --> 00:23:38,292
Some,
and that's gonna help?

642
00:23:38,292 --> 00:23:39,209
It could help.

643
00:23:39,460 --> 00:23:40,294
Cow
on my face.

644
00:23:40,711 --> 00:23:41,378
I
think you'll be all right.

645
00:23:42,296 --> 00:23:43,172
We'll just have to, we'll just
have to play the wind right.

646
00:23:43,172 --> 00:23:44,131
Got you.

647
00:23:44,798 --> 00:23:45,215
But we're gonna
have to be paying attention to

648
00:23:45,716 --> 00:23:46,300
which way the wind's blowing.

649
00:23:47,176 --> 00:23:48,010
Sure.
What are we gonna shoot with?

650
00:23:50,554 --> 00:23:51,555
- Bolt action.
- So...

651
00:23:52,139 --> 00:23:53,307
I'll be using
a high-powered rifle because

652
00:23:53,641 --> 00:23:56,852
we'll need to make a shot
from 200 to 300 yards away.

653
00:23:56,852 --> 00:23:58,395
If we try from any closer,

654
00:23:58,395 --> 00:24:00,940
there's a chance
we'll spook the pigs.

655
00:24:00,940 --> 00:24:03,817
Amazing. Amazing.

656
00:24:07,988 --> 00:24:10,199
Well, I didn't know
there was a, a cutoff time.

657
00:24:10,199 --> 00:24:11,784
You're not allowed
to shoot past 7:30.

658
00:24:11,784 --> 00:24:12,743
Is that right?

659
00:24:13,118 --> 00:24:13,952
Yeah,
it's usually half an hour

660
00:24:13,952 --> 00:24:15,746
past sunset, right?

661
00:24:15,746 --> 00:24:16,705
Got you.

662
00:24:16,872 --> 00:24:17,998
Because they don't
want you shooting in the dark.

663
00:24:17,998 --> 00:24:18,874
No.

664
00:24:25,339 --> 00:24:26,840
There's
potholes everywhere around here.

665
00:24:26,840 --> 00:24:27,800
I know.

666
00:24:28,342 --> 00:24:29,009
You think
it's smooth and then, bang,

667
00:24:29,009 --> 00:24:29,968
you go down.

668
00:24:30,636 --> 00:24:32,846
The divots where the pigs have
been rooting are hard evidence

669
00:24:32,846 --> 00:24:36,100
of how destructive they can be,
and are just another indicator

670
00:24:36,100 --> 00:24:38,602
that the numbers
need to be kept in check.

671
00:25:11,927 --> 00:25:13,721
Got you.
They're up there, right?

672
00:25:17,933 --> 00:25:19,768
Got you.

673
00:25:19,768 --> 00:25:21,270
We'll get over there.

674
00:25:21,270 --> 00:25:22,855
There's a big ridge.

675
00:25:23,772 --> 00:25:25,774
We've got about 40 minutes left.

676
00:26:15,365 --> 00:26:17,284
Pretty, pretty emotional.

677
00:26:17,284 --> 00:26:21,413
It's a very strange thing to
get that close to your staple,

678
00:26:21,413 --> 00:26:24,082
but you don't want to do it,
but you've got to do it.

679
00:26:24,082 --> 00:26:27,419
They're super destructive,
so you need to get this thing

680
00:26:27,419 --> 00:26:30,756
taken down properly,
effectively, and cleanly.

681
00:26:38,222 --> 00:26:39,431
Yeah.

682
00:26:39,431 --> 00:26:41,266
Finally, I've got
my hands on the prize.

683
00:26:41,266 --> 00:26:43,727
No cellophane, no supermarket,
nothing pre-wrapped.

684
00:26:43,727 --> 00:26:48,941
Just amazing wild boar
at its absolute best.

685
00:26:48,941 --> 00:26:51,777
Now, I've just
got to do it justice.

686
00:27:04,581 --> 00:27:07,417
It's the last day before my
final cook and I'm heading east

687
00:27:07,417 --> 00:27:11,880
past to the largest volcanoes
on Earth to learn about a dish

688
00:27:11,880 --> 00:27:16,176
that's part of every
Big Island celebration.

689
00:27:16,176 --> 00:27:17,469
Lau lau.

690
00:27:17,469 --> 00:27:19,513
Now, they say
it's really delicious.

691
00:27:19,513 --> 00:27:20,973
I can't wait to taste it.

692
00:27:21,807 --> 00:27:24,935
It's a 75-mile drive to
the Hilo side of the island.

693
00:27:24,935 --> 00:27:27,437
The wettest part
in the United States.

694
00:27:27,437 --> 00:27:30,023
Where I'm meeting
up with Kawika Lewis,

695
00:27:30,023 --> 00:27:32,484
a teacher of local
food sustainability.

696
00:27:32,484 --> 00:27:35,320
I'm hoping he'll show
me what goes into lau lau.

697
00:27:35,320 --> 00:27:36,446
Kawika.

698
00:27:36,738 --> 00:27:38,490
Hey.
Hello, Gordon. How you doing?

699
00:27:38,490 --> 00:27:40,409
What a
beautiful spot you've got.

700
00:27:40,409 --> 00:27:41,618
- Aloha.
- Aloha.

701
00:27:41,618 --> 00:27:42,911
- Aloha, aloha.
- Good to see you, man.

702
00:27:42,911 --> 00:27:45,080
Lau lau
means leaf leaf, right?

703
00:27:45,080 --> 00:27:46,915
Lau is leaf but they,

704
00:27:46,915 --> 00:27:48,959
they say it twice to,
because of its goodness,

705
00:27:48,959 --> 00:27:50,043
because it's that good.

706
00:27:50,377 --> 00:27:51,545
I'm dying
to get my hands on some.

707
00:27:52,004 --> 00:27:54,089
Right. The main
ingredient is the taro leaves.

708
00:27:54,089 --> 00:27:55,090
Yes.

709
00:27:55,090 --> 00:27:56,300
But as you can see,

710
00:27:56,300 --> 00:27:57,593
this area got destroyed
by wild pigs.

711
00:27:57,593 --> 00:27:58,677
Really? This...

712
00:27:58,677 --> 00:27:59,761
- Yes.
- Entire patch.

713
00:27:59,761 --> 00:28:00,888
This entire patch.

714
00:28:01,305 --> 00:28:03,390
So let's go down the road
and go pick some taro leaves.

715
00:28:03,390 --> 00:28:06,226
Kawika
gives me a machete and gloves.

716
00:28:06,226 --> 00:28:09,062
Something tells me we're
not just picking taro leaves.

717
00:28:09,062 --> 00:28:12,024
We, we have to
go through here to get to them.

718
00:28:12,024 --> 00:28:13,650
- In here?
- Yeah.

719
00:28:13,650 --> 00:28:15,485
- Serious?
- Yes.

720
00:28:15,485 --> 00:28:17,112
So we're
gonna enter right over here.

721
00:28:17,112 --> 00:28:18,572
Got you.

722
00:28:20,908 --> 00:28:22,910
Bloody hell.

723
00:28:22,910 --> 00:28:24,119
This is a bush, man.

724
00:28:24,119 --> 00:28:26,747
- Yeah, huh.
-.

725
00:28:26,747 --> 00:28:29,124
So you cut.
This the side to side cutting.

726
00:28:29,124 --> 00:28:31,001
Got you.

727
00:28:31,585 --> 00:28:32,961
There you go.

728
00:28:32,961 --> 00:28:34,379
You got it, Gordon.

729
00:28:34,379 --> 00:28:36,256
Man, this is crazy.

730
00:28:36,256 --> 00:28:38,675
I hope those
gloves are helping you out.

731
00:28:38,675 --> 00:28:39,968
How
come you got no gloves on?

732
00:28:39,968 --> 00:28:41,762
Well, I'm used to it.

733
00:28:41,762 --> 00:28:43,722
And here it is.

734
00:28:43,722 --> 00:28:45,390
It's like
a little sacred garden here.

735
00:28:45,390 --> 00:28:47,142
Yeah.
This is a taro plant.

736
00:28:47,142 --> 00:28:48,101
Wow.

737
00:28:48,769 --> 00:28:49,645
But we will, we
will be harvesting the leaves.

738
00:28:49,645 --> 00:28:50,604
Got you.

739
00:28:51,146 --> 00:28:52,439
They're
like the wrapping that encases

740
00:28:52,439 --> 00:28:53,690
all of the ingredients.

741
00:28:53,690 --> 00:28:55,943
The rule of thumb is
the number three leaf.

742
00:28:55,943 --> 00:28:56,902
Right.

743
00:28:57,444 --> 00:28:58,403
You see, like,
we got the youngest one,

744
00:28:58,403 --> 00:28:59,488
so that would be one.

745
00:28:59,488 --> 00:29:00,697
This is number two.

746
00:29:00,697 --> 00:29:01,990
And then, will be the next one.

747
00:29:01,990 --> 00:29:03,241
So we
go for this one here?

748
00:29:03,241 --> 00:29:05,285
Yes. There you go.

749
00:29:05,285 --> 00:29:07,245
Put a little bit more
muscle in there, Gordon.

750
00:29:07,245 --> 00:29:08,413
Got you.

751
00:29:09,748 --> 00:29:10,999
These are beautiful.

752
00:29:11,249 --> 00:29:13,293
Looks like
you were a taro farmer in...

753
00:29:13,293 --> 00:29:14,378
Oh, oh, my God.

754
00:29:14,378 --> 00:29:15,712
The before life.

755
00:29:15,712 --> 00:29:17,255
Yes. Yes, yes, yes.

756
00:29:17,255 --> 00:29:18,757
Taro leaves harvested.

757
00:29:18,757 --> 00:29:21,551
It's time for the
second leaf in our lau lau.

758
00:29:21,551 --> 00:29:23,512
Okay, we'll
pick some of the ti leaves.

759
00:29:23,512 --> 00:29:24,763
Ti leaves?

760
00:29:24,763 --> 00:29:25,931
Yeah, ti leaves.

761
00:29:25,931 --> 00:29:28,433
It's kind of like
a nature's tinfoil.

762
00:29:28,433 --> 00:29:30,143
So we're
gonna wrap the lau lau in...

763
00:29:30,143 --> 00:29:31,103
- Yes.
- These leaves.

764
00:29:31,770 --> 00:29:33,397
What we're gonna
do is start with the lower one.

765
00:29:33,397 --> 00:29:35,065
Straight down. There we go.

766
00:29:35,065 --> 00:29:36,024
- Wow.
- Straight down.

767
00:29:36,274 --> 00:29:37,484
And
so that is the tinfoil.

768
00:29:37,484 --> 00:29:38,443
Yes.

769
00:29:38,777 --> 00:29:39,653
They're robust, aren't they?

770
00:29:39,653 --> 00:29:40,612
Super robust.

771
00:29:40,862 --> 00:29:42,197
The
land just keeps giving.

772
00:29:42,197 --> 00:29:43,991
It gives, and
it gives, and it gives.

773
00:29:43,991 --> 00:29:45,117
This place is alive.

774
00:29:45,450 --> 00:29:46,952
Let's go
ahead and go make some lau lau.

775
00:29:46,952 --> 00:29:48,078
Lau lau.

776
00:29:48,078 --> 00:29:49,830
Now I understand
why it means leaf leaf.

777
00:29:53,125 --> 00:29:54,209
Wow, look at this spot.

778
00:29:54,209 --> 00:29:55,293
This is beautiful.

779
00:29:55,293 --> 00:29:56,586
- Aloha.
- Hey, aloha.

780
00:29:56,586 --> 00:29:57,963
Hey, Gordon.

781
00:29:57,963 --> 00:29:59,131
- This my son Makana.
- Nice to see you.

782
00:29:59,381 --> 00:30:00,424
- All right, nice to see you.
- Good to see you, man.

783
00:30:00,424 --> 00:30:01,383
Aloha.

784
00:30:01,883 --> 00:30:03,093
What a pleasure,
honestly. That was a...

785
00:30:03,093 --> 00:30:03,969
- Oh, you got some...
- Forage and a half.

786
00:30:03,969 --> 00:30:05,262
Gifts for us.
Great job harvesting.

787
00:30:05,262 --> 00:30:06,221
Yes.

788
00:30:06,304 --> 00:30:07,305
Got all
these leaves together.

789
00:30:07,639 --> 00:30:08,682
Leaves everywhere.

790
00:30:08,974 --> 00:30:10,434
Now, I've stuffed a
lot of things in my life,

791
00:30:10,434 --> 00:30:12,269
but never quite like this. Okay?

792
00:30:12,269 --> 00:30:14,062
So what have we got here?

793
00:30:14,062 --> 00:30:15,564
We
got some pork here.

794
00:30:15,564 --> 00:30:17,107
We got some pork fat.

795
00:30:17,107 --> 00:30:20,110
We got some uala
or sweet potato,

796
00:30:20,110 --> 00:30:21,695
and then we got some butterfish.

797
00:30:21,695 --> 00:30:22,946
Wow.

798
00:30:22,946 --> 00:30:24,406
Now that I know
what's in a lau lau,

799
00:30:24,406 --> 00:30:26,324
it's time to make one of my own.

800
00:30:26,324 --> 00:30:27,284
There you go.

801
00:30:27,534 --> 00:30:29,161
- Okay, nice piece of...
- Nice piece of pork.

802
00:30:29,161 --> 00:30:30,245
Pork. Little bit of fat.

803
00:30:30,245 --> 00:30:31,329
- Some fat.
- Two fat?

804
00:30:31,329 --> 00:30:32,414
- Sure, definitely.
- Yes.

805
00:30:32,414 --> 00:30:33,498
A little bit of...

806
00:30:33,498 --> 00:30:34,458
- Why not?
- Sweet potato.

807
00:30:34,750 --> 00:30:35,709
And
then, some black cod.

808
00:30:35,709 --> 00:30:37,127
- Yes.
- Little salt.

809
00:30:37,127 --> 00:30:38,003
Little
bit of salt. There you go.

810
00:30:38,003 --> 00:30:39,588
Yeah. Oh, man.
That's a professional.

811
00:30:40,047 --> 00:30:41,131
And then,
from there, we're gonna...

812
00:30:41,131 --> 00:30:41,673
You've done this before.

813
00:30:41,798 --> 00:30:42,758
We're gonna,
we're gonna wrap that up.

814
00:30:42,799 --> 00:30:43,842
Like, almost like a,
a burrito, right?

815
00:30:43,842 --> 00:30:45,385
- Yeah, sure.
- That's right. Exactly.

816
00:30:46,470 --> 00:30:48,555
This is our own
version of a Hawaiian burrito.

817
00:30:49,306 --> 00:30:51,224
Traditional hot pocket.

818
00:30:52,142 --> 00:30:54,019
Damn.
Sorry, that fell out of there.

819
00:30:54,019 --> 00:30:56,605
So now, we
got your wrapped goodness,

820
00:30:56,605 --> 00:30:58,190
so now we will place the...

821
00:30:58,190 --> 00:30:59,399
- Across.
- The ti leaves.

822
00:30:59,399 --> 00:31:00,817
With a criss cross.

823
00:31:00,817 --> 00:31:02,611
And we'll put it down.

824
00:31:02,611 --> 00:31:04,571
And then, we'll start
off with the closest one.

825
00:31:04,571 --> 00:31:05,739
That one up?

826
00:31:05,739 --> 00:31:06,615
- Yeah, hold that up.
- Yeah, rolling up.

827
00:31:07,282 --> 00:31:07,991
So we kind
of squeeze them all together.

828
00:31:07,991 --> 00:31:08,867
Yep.

829
00:31:09,367 --> 00:31:09,951
Because
we want to keep it tight.

830
00:31:10,827 --> 00:31:11,036
And you're
gonna use that as a lace.

831
00:31:12,329 --> 00:31:12,496
It's a bit
like tying up a Sunday roast

832
00:31:12,913 --> 00:31:13,747
but with a leaf.

833
00:31:14,122 --> 00:31:15,957
If I can pull this
off in my final cook,

834
00:31:15,957 --> 00:31:18,543
I stand a much better chance
of winning over the locals.

835
00:31:18,543 --> 00:31:20,378
It's ohana or family.

836
00:31:20,378 --> 00:31:22,923
Everybody sharing
their mana and, and

837
00:31:22,923 --> 00:31:24,591
keeping their good intentions.

838
00:31:24,591 --> 00:31:25,884
And you said ohana.

839
00:31:25,884 --> 00:31:27,219
Ohana means family, yes.

840
00:31:27,219 --> 00:31:28,303
All right.

841
00:31:28,303 --> 00:31:29,262
Wow, yeah, that's great.

842
00:31:29,638 --> 00:31:30,347
You
must have done this before.

843
00:31:31,098 --> 00:31:32,015
The lau lau
go into the steamer for

844
00:31:32,015 --> 00:31:33,266
three to four hours.

845
00:31:33,558 --> 00:31:36,353
Fortunately, Makana has some
already cooked and ready to eat.

846
00:31:36,353 --> 00:31:39,231
I am not exaggerating when
I say it's like unwrapping

847
00:31:39,231 --> 00:31:42,234
a hot, steaming, meat present.

848
00:31:42,234 --> 00:31:43,276
Look
at all the goodness.

849
00:31:43,777 --> 00:31:45,403
Get it all
kind of, get it all together.

850
00:31:46,113 --> 00:31:47,405
There we go.

851
00:31:47,405 --> 00:31:48,490
Sorry,
it's the cheffy in me.

852
00:31:48,490 --> 00:31:50,325
There you go.

853
00:31:52,577 --> 00:31:54,037
Mm.

854
00:31:54,037 --> 00:31:56,957
Oh, wow. Wow.

855
00:31:57,582 --> 00:31:59,292
The lau lau, that was beautiful.

856
00:31:59,292 --> 00:32:00,961
And it was just so juicy.

857
00:32:00,961 --> 00:32:03,713
It's got me thinking,
ahead of the final cook,

858
00:32:03,713 --> 00:32:05,507
don't get too smart.

859
00:32:05,507 --> 00:32:06,967
Don't overthink it.

860
00:32:06,967 --> 00:32:10,178
And more importantly,
do it justice.

861
00:32:10,178 --> 00:32:12,556
I'm so excited for
these wad technique.

862
00:32:12,556 --> 00:32:13,515
Yeah.

863
00:32:13,807 --> 00:32:14,724
That
has certainly given me

864
00:32:14,724 --> 00:32:16,101
some great inspiration.

865
00:32:19,271 --> 00:32:22,357
What an amazing experience
this past week has been.

866
00:32:22,357 --> 00:32:24,818
The Island of Hawaii has
really lived up to its nickname,

867
00:32:24,818 --> 00:32:26,444
the Big Island.

868
00:32:26,444 --> 00:32:28,613
It's just teeming
with ingredients.

869
00:32:28,613 --> 00:32:30,782
But ingredients like no other.

870
00:32:31,032 --> 00:32:33,869
Makani may think she's
got the home team advantage,

871
00:32:33,869 --> 00:32:37,205
but I can't wait to show
her everything I've learned.

872
00:32:38,665 --> 00:32:40,959
What the hell?

873
00:32:40,959 --> 00:32:43,003
Where is Makani?

874
00:32:43,003 --> 00:32:44,296
I mean, seriously?

875
00:32:44,296 --> 00:32:45,589
How can I be here first?

876
00:32:45,589 --> 00:32:47,465
I know it's island time.

877
00:32:47,465 --> 00:32:50,552
Makani! Aloha!

878
00:32:58,977 --> 00:33:00,812
Right. Marinade.

879
00:33:00,812 --> 00:33:02,814
Let's go.

880
00:33:08,236 --> 00:33:09,571
Ha, what?

881
00:33:09,571 --> 00:33:11,531
Where have you been?
How come I'm here first?

882
00:33:11,531 --> 00:33:13,116
I found
the most beautiful shell.

883
00:33:13,116 --> 00:33:14,075
And look at.

884
00:33:14,659 --> 00:33:16,203
You've been,
you've been looking for shells?

885
00:33:16,203 --> 00:33:18,246
There is
always time for shelling.

886
00:33:18,246 --> 00:33:19,664
And look.

887
00:33:19,664 --> 00:33:22,375
Ah, yes. I am...

888
00:33:22,375 --> 00:33:23,960
Neil
finished your beautiful piece.

889
00:33:23,960 --> 00:33:25,295
Oh, my God. Thank you.

890
00:33:25,295 --> 00:33:27,422
It's hard to imagine
that just a few days ago

891
00:33:27,422 --> 00:33:30,258
what I'm holding was
just a chunk of metal.

892
00:33:30,258 --> 00:33:32,052
Truthfully, getting my
first glimpse of a knife

893
00:33:32,052 --> 00:33:35,013
I made is more exciting
than unwrapping a lau lau.

894
00:33:35,013 --> 00:33:36,014
My Lord.

895
00:33:36,306 --> 00:33:37,724
That
is a sexy knife, sir.

896
00:33:37,724 --> 00:33:39,559
- Look at that.
- Beautiful.

897
00:33:39,559 --> 00:33:40,769
A first for me.

898
00:33:40,769 --> 00:33:44,022
I've had incredible
knives across my career,

899
00:33:44,022 --> 00:33:45,815
but I've never,
ever got to make one.

900
00:33:46,566 --> 00:33:47,859
Good luck, girl.

901
00:33:47,859 --> 00:33:49,527
Oh, by the way,
you're late, let's go.

902
00:33:49,527 --> 00:33:50,487
Okay, let's go.

903
00:33:50,904 --> 00:33:52,072
- Can we cook, please, madam?
- Yes, we're cooking.

904
00:33:52,072 --> 00:33:53,448
Geez, you're so
bossy all the time.

905
00:33:53,448 --> 00:33:54,407
We're cooking.

906
00:33:54,741 --> 00:33:55,617
Makani
comes across like this

907
00:33:55,617 --> 00:33:57,202
amazing yoga teacher.

908
00:33:57,202 --> 00:33:58,370
Super calm.

909
00:33:58,620 --> 00:34:01,206
Underneath that calmness,
there's a ferociousness.

910
00:34:01,206 --> 00:34:02,666
Gordon, make no mistakes.

911
00:34:02,666 --> 00:34:05,252
I'm being nice to you, but
I'm still taking you down.

912
00:34:05,252 --> 00:34:06,336
Oh, my God.

913
00:34:06,336 --> 00:34:07,337
Oo.

914
00:34:07,587 --> 00:34:08,546
Are you,
are you in bare feet?

915
00:34:08,546 --> 00:34:09,631
- Yes.
- No...

916
00:34:10,966 --> 00:34:11,841
Come on.
Take your shoes off.

917
00:34:11,841 --> 00:34:13,134
- Oh my...
- Come on.

918
00:34:13,134 --> 00:34:15,136
Look at, we're at the beach.

919
00:34:15,136 --> 00:34:18,807
It's 95 degrees
today and she turns up barefoot.

920
00:34:18,807 --> 00:34:23,436
There's a feisty, tenacious
chef underneath that skin.

921
00:34:23,436 --> 00:34:25,563
So what
was the best part of your week?

922
00:34:25,563 --> 00:34:28,650
Understanding the real pono.

923
00:34:28,650 --> 00:34:29,818
I get it. Take what you need.

924
00:34:29,818 --> 00:34:31,194
Respect the land.

925
00:34:31,194 --> 00:34:32,988
Treat it. Bless it.

926
00:34:32,988 --> 00:34:34,197
It will look after you.

927
00:34:34,197 --> 00:34:35,365
Yes.

928
00:34:35,657 --> 00:34:37,284
You said
what goes on on this island,

929
00:34:37,284 --> 00:34:40,203
but the place is teeming
with ingredients like no other.

930
00:34:40,203 --> 00:34:41,454
Yes.

931
00:34:41,454 --> 00:34:42,831
Lau lau.

932
00:34:42,831 --> 00:34:43,915
.

933
00:34:43,915 --> 00:34:45,000
Oh my goodness.

934
00:34:45,000 --> 00:34:47,961
What a lovely
way of bringing such

935
00:34:47,961 --> 00:34:49,796
humble ingredients together.

936
00:34:49,796 --> 00:34:52,465
While Kawika used cod in
his traditional lau lau,

937
00:34:52,465 --> 00:34:55,427
I've decided to use some
of the local fish I speared.

938
00:34:55,427 --> 00:34:57,512
Makani, I'm wrapping my lau lau.

939
00:34:57,512 --> 00:34:58,596
What are you
wrapping over there?

940
00:34:58,596 --> 00:34:59,556
What is that?

941
00:35:00,056 --> 00:35:01,850
So I'm
using banana leaf today and

942
00:35:01,850 --> 00:35:03,810
I'm wrapping, this is
gonna be for the Menpachi

943
00:35:03,810 --> 00:35:05,270
that you and Kimi got.

944
00:35:05,270 --> 00:35:06,396
She's amazing, by the way.

945
00:35:06,396 --> 00:35:07,772
Yeah, but look at these.

946
00:35:07,772 --> 00:35:09,024
They are beautiful.

947
00:35:09,024 --> 00:35:10,358
I'm
so impressed with you.

948
00:35:10,358 --> 00:35:11,943
They are so good.

949
00:35:11,943 --> 00:35:13,111
So how are you
gonna cook the fish?

950
00:35:13,486 --> 00:35:16,072
So the fish
is gonna get steamed in banana.

951
00:35:16,072 --> 00:35:17,407
I love that.

952
00:35:17,407 --> 00:35:19,451
I'm
gonna wrap these bad boys

953
00:35:19,451 --> 00:35:21,202
and get them on the grill.

954
00:35:21,202 --> 00:35:22,912
What are
you doing with the pork?

955
00:35:22,912 --> 00:35:27,125
Pork is
going with a Kona coffee rub.

956
00:35:27,125 --> 00:35:29,294
The wagyu. Beautiful.

957
00:35:29,294 --> 00:35:31,463
- Yeah.
- Really beautiful.

958
00:35:31,463 --> 00:35:33,632
I'm
excited about these steaks.

959
00:35:33,632 --> 00:35:36,593
The standard of
that beef is just incredible.

960
00:35:36,593 --> 00:35:38,470
Beau-ti-ful.

961
00:35:38,470 --> 00:35:40,889
Whoo, I'm excited!

962
00:35:40,889 --> 00:35:42,349
It's gonna be delicious.

963
00:35:42,349 --> 00:35:43,516
And then, of course,

964
00:35:43,516 --> 00:35:45,352
chow down on that
little delight, the,

965
00:35:45,352 --> 00:35:46,770
the little fried testicles.

966
00:35:46,770 --> 00:35:47,937
Yes. How was that?

967
00:35:47,937 --> 00:35:49,522
- Disgusting.
- Now you're manly.

968
00:35:49,522 --> 00:35:50,982
Do you want
to, like, beat on your chest

969
00:35:50,982 --> 00:35:52,233
and do all the things?

970
00:35:52,233 --> 00:35:54,235
I,
no, no, not honestly.

971
00:35:54,235 --> 00:35:56,237
How sweet are those
incredible pineapples?

972
00:35:56,237 --> 00:35:58,406
Oh, I
love the high sugar, low acid.

973
00:35:58,406 --> 00:36:00,700
Yeah.
Great for caramelizing, um,

974
00:36:00,700 --> 00:36:02,243
especially in the wok.

975
00:36:02,243 --> 00:36:04,120
So that
one's going with the rice?

976
00:36:04,120 --> 00:36:06,164
Yes.
Sort of fried sticky rice.

977
00:36:06,164 --> 00:36:07,457
That's gonna be delicious.

978
00:36:07,457 --> 00:36:09,417
This is whale season, too.

979
00:36:09,417 --> 00:36:10,668
Where are they?

980
00:36:10,668 --> 00:36:11,795
Well, let's call them in.

981
00:36:11,795 --> 00:36:12,962
You want to do a little chant?

982
00:36:12,962 --> 00:36:14,047
- Chant?
- Yeah.

983
00:36:14,047 --> 00:36:15,173
Oh, no. I can't.

984
00:36:15,173 --> 00:36:18,927
Ho mai ka 'ike 'ika,

985
00:36:18,927 --> 00:36:22,472
kapa lua e.

986
00:36:22,472 --> 00:36:24,391
E ola.

987
00:36:24,391 --> 00:36:25,850
Thank you.

988
00:36:25,850 --> 00:36:27,394
E ola
is like let it live.

989
00:36:27,394 --> 00:36:29,437
Let, you are
definitely letting it live girl.

990
00:36:29,437 --> 00:36:30,522
Let me tell you.

991
00:36:31,022 --> 00:36:33,650
With the guests soon to arrive,
and perhaps some whales too,

992
00:36:33,650 --> 00:36:36,486
things are starting to
heat up, quite literally.

993
00:36:36,486 --> 00:36:38,071
Man, it's hot down here.

994
00:36:38,071 --> 00:36:39,614
What are you doing to me today?

995
00:36:39,614 --> 00:36:41,324
I
think we're melting.

996
00:36:41,324 --> 00:36:44,077
I am sweating
like a monk watching porn.

997
00:36:44,077 --> 00:36:45,912
That's really hot.

998
00:36:45,912 --> 00:36:47,706
Yeah.

999
00:36:47,706 --> 00:36:48,873
Sorry. Sorry. Language.

1000
00:36:48,873 --> 00:36:49,874
That language, please.

1001
00:36:49,874 --> 00:36:50,959
I get seriously offended.

1002
00:36:53,002 --> 00:36:54,170
I love what
you've done with that pork.

1003
00:36:54,170 --> 00:36:55,422
So you're shredding
that pork, right?

1004
00:36:55,422 --> 00:36:56,506
Yes.

1005
00:36:56,840 --> 00:37:00,343
So this is the kalua pig
in a little bit of dashi.

1006
00:37:00,343 --> 00:37:01,553
Love that.

1007
00:37:01,970 --> 00:37:03,805
What's going on
with your pork that you hunted?

1008
00:37:03,805 --> 00:37:04,806
I'm using the ribs.

1009
00:37:05,306 --> 00:37:07,183
And now, I'm just gonna
glaze them with a really nice

1010
00:37:07,183 --> 00:37:08,518
sort of barbecue glaze.

1011
00:37:08,518 --> 00:37:10,186
I'm
excited for this meal.

1012
00:37:10,186 --> 00:37:11,312
Yes, likewise.

1013
00:37:11,312 --> 00:37:13,398
- It's a feast.
- They are here.

1014
00:37:13,398 --> 00:37:15,400
My new friends
from the week have arrived.

1015
00:37:15,400 --> 00:37:17,193
- Aloha mai.
- Aloha.

1016
00:37:17,193 --> 00:37:18,278
- E komo mai.
- Aloha.

1017
00:37:18,278 --> 00:37:19,362
- How are we?
- Good. We doing good.

1018
00:37:19,362 --> 00:37:20,989
Nice to see you.

1019
00:37:20,989 --> 00:37:23,908
While Dr. Tim couldn't make it,
he sent his sister Coot who runs

1020
00:37:23,908 --> 00:37:25,493
the ranch with him instead.

1021
00:37:25,493 --> 00:37:28,079
So, my beef better be on point.

1022
00:37:28,079 --> 00:37:29,122
How's that knife?

1023
00:37:29,456 --> 00:37:31,166
Oh, my God.
Are you kidding me?

1024
00:37:31,166 --> 00:37:33,501
Seriously, it is
absolutely sublime.

1025
00:37:33,501 --> 00:37:34,586
Amazing.

1026
00:37:34,586 --> 00:37:35,670
That I'm never gonna let go of.

1027
00:37:35,670 --> 00:37:36,629
Honestly, seriously.

1028
00:37:36,880 --> 00:37:37,714
Hand
them down to your kids.

1029
00:37:38,047 --> 00:37:38,923
Yeah, oh, my goodness.

1030
00:37:38,923 --> 00:37:39,883
- Easy.
- Thanks, bud.

1031
00:37:40,258 --> 00:37:41,092
I'll
let you enjoy your lunch.

1032
00:37:41,092 --> 00:37:42,177
- Yeah.
- All right, bud.

1033
00:37:42,177 --> 00:37:43,136
- Thank you.
- Good to see you, bud.

1034
00:37:43,636 --> 00:37:44,554
The blisters
are healing, by the way.

1035
00:37:46,431 --> 00:37:48,141
With the
guests hungry and waiting,

1036
00:37:48,141 --> 00:37:51,436
it's time to focus and
pull all our dishes together.

1037
00:37:51,436 --> 00:37:53,104
Imua. 'Onipa'a. Okay.

1038
00:37:53,104 --> 00:37:54,105
What
does that mean, please?

1039
00:37:54,397 --> 00:37:55,231
Keep going. Don't give up.

1040
00:37:55,565 --> 00:37:56,524
Thank you. I'm not...

1041
00:37:56,524 --> 00:37:57,525
- Never give up.
- Gonna give up.

1042
00:37:57,525 --> 00:37:58,526
Whoo!

1043
00:38:00,028 --> 00:38:01,196
You ready to rock it?

1044
00:38:01,196 --> 00:38:02,155
I, I am ready.

1045
00:38:02,405 --> 00:38:03,239
- How are you feeling?
- It's super shaka.

1046
00:38:03,573 --> 00:38:06,201
I'm excited. Excited.

1047
00:38:06,201 --> 00:38:07,702
Are
you always this happy?

1048
00:38:07,702 --> 00:38:08,995
It's not
too late to take your shoes off

1049
00:38:08,995 --> 00:38:10,079
and free your toes.

1050
00:38:10,079 --> 00:38:11,164
I cannot.

1051
00:38:11,164 --> 00:38:12,123
- It's so hot.
- I, honestly, I cannot.

1052
00:38:12,582 --> 00:38:13,208
How are
you cooking with shoes on?

1053
00:38:14,125 --> 00:38:14,584
They've never
had a suntan in their life.

1054
00:38:15,293 --> 00:38:16,336
Trust me. They're
not gonna start now.

1055
00:38:16,586 --> 00:38:19,255
God, these ribeye.
It's the coffee rub, girl.

1056
00:38:19,255 --> 00:38:20,298
I'm telling you.

1057
00:38:20,673 --> 00:38:21,508
It is.
Okay, how are you looking?

1058
00:38:21,800 --> 00:38:23,843
I'm ready to plate.

1059
00:38:25,220 --> 00:38:26,846
How do you remain so calm?

1060
00:38:26,846 --> 00:38:28,181
I mean,
if you want to panic,

1061
00:38:28,181 --> 00:38:29,849
can we just run out that way?

1062
00:38:29,849 --> 00:38:31,893
I'm all down for that, too.

1063
00:38:31,893 --> 00:38:33,520
I
just love the energy.

1064
00:38:33,520 --> 00:38:36,064
Now my lau lau.
They look beautiful.

1065
00:38:36,064 --> 00:38:38,525
I'm gonna sort of slice
mine like a little Wellington.

1066
00:38:38,525 --> 00:38:40,360
Oo,
I love beef Wellington.

1067
00:38:40,360 --> 00:38:41,653
Look at that.

1068
00:38:41,653 --> 00:38:43,112
Okay, I'm saucing.

1069
00:38:43,112 --> 00:38:45,406
Kona coffee.
A little rum's going on.

1070
00:38:45,406 --> 00:38:46,491
Slow down, please.

1071
00:38:46,491 --> 00:38:47,826
Island time.

1072
00:38:47,826 --> 00:38:48,868
You
said it was time to plate.

1073
00:38:49,327 --> 00:38:50,495
I know.
I know. But you move so fast.

1074
00:38:50,495 --> 00:38:51,454
I, pfff.

1075
00:38:51,788 --> 00:38:53,289
That's the first time
I've heard that, ever.

1076
00:38:53,289 --> 00:38:54,415
Boom!

1077
00:38:54,415 --> 00:38:55,875
I
think we're ready.

1078
00:38:55,875 --> 00:38:58,002
Well done. Amazing.

1079
00:38:58,002 --> 00:38:59,337
Good job.

1080
00:38:59,337 --> 00:39:01,214
- Yes.
- That looks incredible.

1081
00:39:01,214 --> 00:39:02,590
- What a feast.
- I'm so excited.

1082
00:39:02,840 --> 00:39:04,175
- Right, you ready?
- Yes.

1083
00:39:04,175 --> 00:39:05,844
- Let's go.
- Let's do it.

1084
00:39:08,846 --> 00:39:10,640
Good afternoon, everybody.

1085
00:39:10,640 --> 00:39:12,058
- Wow.
- Welcome, everybody.

1086
00:39:12,058 --> 00:39:13,017
Please,
my darling, you go first.

1087
00:39:13,601 --> 00:39:15,311
I'm excited to
share. This was so much fun.

1088
00:39:15,311 --> 00:39:16,479
Thank you.

1089
00:39:16,854 --> 00:39:20,525
This is the charcoal brioche
with kalua pig, Kona coffee,

1090
00:39:20,525 --> 00:39:23,027
Hawaiian rum, barbecue sauce.

1091
00:39:23,027 --> 00:39:25,280
This is the e'a, the Menpachi.

1092
00:39:25,280 --> 00:39:28,825
Kind of a play on, like, all the
yummy things that are from here.

1093
00:39:28,825 --> 00:39:30,410
Things that are
close to my heart.

1094
00:39:30,410 --> 00:39:31,536
What else do we have?

1095
00:39:31,536 --> 00:39:33,079
The beautiful wagyu steak.

1096
00:39:33,079 --> 00:39:35,665
These are the ali'i mushrooms.

1097
00:39:35,665 --> 00:39:36,749
I'm
gonna start off with these

1098
00:39:36,749 --> 00:39:37,959
beautiful lau lau.

1099
00:39:37,959 --> 00:39:39,919
And they've been done
with a little macadamia,

1100
00:39:39,919 --> 00:39:41,921
like a sort of modern
take on a fresh pesto.

1101
00:39:41,921 --> 00:39:44,549
Next to that, we've
got that Hawaiian wagyu.

1102
00:39:44,549 --> 00:39:47,427
We've got some beautiful
roasted taro roots next to

1103
00:39:47,427 --> 00:39:50,597
some caramelized onions that
we slow cooked in a miso gravy.

1104
00:39:50,597 --> 00:39:51,556
Wow.

1105
00:39:52,056 --> 00:39:53,057
And then,
the pièce de résistance,

1106
00:39:53,558 --> 00:39:56,519
thank you to Danny, these
amazing back ribs that have

1107
00:39:56,519 --> 00:39:58,605
been grilled, finished
with a lovely barbecue sauce.

1108
00:39:58,605 --> 00:40:03,192
And delicious wok
fried pineapple rice.

1109
00:40:03,192 --> 00:40:04,736
Please enjoy.

1110
00:40:04,736 --> 00:40:05,820
Mahalo.

1111
00:40:05,820 --> 00:40:06,904
- Love it.
- Excellent.

1112
00:40:06,904 --> 00:40:07,864
Here we go.

1113
00:40:08,239 --> 00:40:09,115
I'm gonna
start with this one, man,

1114
00:40:09,115 --> 00:40:10,742
and we'll do both the wagyu.

1115
00:40:12,869 --> 00:40:15,246
They look like
a very serious table, right?

1116
00:40:15,246 --> 00:40:16,247
I know. I know.

1117
00:40:16,581 --> 00:40:18,583
Well, it doesn't get
any more rooted than this.

1118
00:40:18,583 --> 00:40:21,002
No. I mean, that
is pono at its absolute best.

1119
00:40:21,002 --> 00:40:23,504
You think of the generations
of talent on that table.

1120
00:40:23,504 --> 00:40:25,840
Mm-hmm. To be
feeding them is such an honor

1121
00:40:25,840 --> 00:40:28,426
and a privilege,
and also terrifying.

1122
00:40:28,426 --> 00:40:29,510
How is it?

1123
00:40:29,510 --> 00:40:30,470
I like it.

1124
00:40:30,845 --> 00:40:31,554
They
hit it right on the head.

1125
00:40:31,930 --> 00:40:32,639
Nice, uh, flavoring.

1126
00:40:33,139 --> 00:40:33,890
Yeah,
the flavor is good, huh?

1127
00:40:33,890 --> 00:40:34,807
Mm-hmm.

1128
00:40:35,183 --> 00:40:36,017
They are
digging in, aren't they?

1129
00:40:36,017 --> 00:40:36,976
They're not holding back.

1130
00:40:37,393 --> 00:40:38,061
Well,
they're smiling, so that's...

1131
00:40:38,645 --> 00:40:39,354
- They're smiling.
- That's a good sign.

1132
00:40:39,354 --> 00:40:40,271
Wow.

1133
00:40:40,855 --> 00:40:41,564
So what
do you think of that steak?

1134
00:40:41,898 --> 00:40:43,149
I
love the marbling.

1135
00:40:43,441 --> 00:40:45,860
Of course, wagyu always has
that great marbling flavor.

1136
00:40:45,860 --> 00:40:48,321
And he knows how
local people want to eat steak.

1137
00:40:48,321 --> 00:40:51,240
Thick cut.
All marble, choke fat.

1138
00:40:51,240 --> 00:40:52,700
That's what we want.

1139
00:40:53,284 --> 00:40:54,410
Look at
all these beautiful people

1140
00:40:54,410 --> 00:40:55,370
you called in.

1141
00:40:55,620 --> 00:40:56,579
You
showed me the way, girl.

1142
00:40:56,579 --> 00:40:57,538
Truly.

1143
00:40:57,872 --> 00:40:58,748
It's not
about the result today.

1144
00:40:58,748 --> 00:40:59,707
I'm just...

1145
00:41:00,083 --> 00:41:01,042
Yes, it is.
I still want to take you down.

1146
00:41:01,668 --> 00:41:02,585
You
ready to dig into this pork?

1147
00:41:02,585 --> 00:41:03,628
I'm ready, dude.

1148
00:41:03,628 --> 00:41:04,587
You ready?

1149
00:41:05,088 --> 00:41:06,964
Pork for
pork right here. Let's see.

1150
00:41:07,632 --> 00:41:09,092
Are you
passing these ribs?

1151
00:41:09,092 --> 00:41:10,510
The
ribs are really great.

1152
00:41:10,510 --> 00:41:12,845
They've got a real
nice spice to them.

1153
00:41:12,845 --> 00:41:14,180
Yeah,
it's hard to pick one versus

1154
00:41:14,180 --> 00:41:15,181
the other, yeah.

1155
00:41:15,515 --> 00:41:17,392
But
the ribs, man, is on point.

1156
00:41:17,392 --> 00:41:20,269
Yeah, the
ribs with the pineapple rice.

1157
00:41:20,269 --> 00:41:21,771
Well, they're
enjoying it, aren't they?

1158
00:41:21,771 --> 00:41:23,398
Yes. They're happy.

1159
00:41:23,398 --> 00:41:25,149
This is the
thing that I'm most skeptical

1160
00:41:25,149 --> 00:41:27,902
about because lau lau is
my favorite thing to eat and

1161
00:41:27,902 --> 00:41:31,656
if you mess it up,
it can go really bad.

1162
00:41:31,656 --> 00:41:34,075
I
usually like a more, um,

1163
00:41:34,075 --> 00:41:35,702
softer approach on the leaf.

1164
00:41:35,702 --> 00:41:36,661
Yeah.

1165
00:41:36,703 --> 00:41:37,745
I been
chewing on it a little bit.

1166
00:41:38,287 --> 00:41:39,914
I, I
prefer the Menpachi.

1167
00:41:39,914 --> 00:41:42,875
I don't think
you can call this one lau lau.

1168
00:41:43,543 --> 00:41:44,961
Oh, they're
down to the bones on the ribs.

1169
00:41:44,961 --> 00:41:46,045
It looks like
they're finished, shall we?

1170
00:41:46,045 --> 00:41:47,130
Yes. Let's do it.

1171
00:41:47,130 --> 00:41:48,297
Let's find out.

1172
00:41:48,297 --> 00:41:49,924
Yes. Fingers crossed.

1173
00:41:50,967 --> 00:41:53,720
Well, happy faces. Right?

1174
00:41:53,720 --> 00:41:54,804
Right.

1175
00:41:54,804 --> 00:41:56,681
- Maika'i opu.
- Maika'i opu.

1176
00:41:56,681 --> 00:41:58,683
- Happy tummy.
- Happy tummy.

1177
00:41:58,683 --> 00:41:59,934
- Um...
- Yeah.

1178
00:41:59,934 --> 00:42:02,103
Chefs,
you know, um, much aloha

1179
00:42:02,103 --> 00:42:03,855
and love for the both of you.

1180
00:42:03,855 --> 00:42:05,982
The, the food was all great.

1181
00:42:05,982 --> 00:42:07,942
But I know we're
here for a competition,

1182
00:42:07,942 --> 00:42:11,404
so we're gonna start
off with our beef dishes.

1183
00:42:11,404 --> 00:42:12,488
You killed it.

1184
00:42:12,488 --> 00:42:13,573
Before we...

1185
00:42:15,575 --> 00:42:16,784
Nice work. Nice work.

1186
00:42:17,160 --> 00:42:19,579
Okay, though,
I see we have a obvious winner

1187
00:42:19,579 --> 00:42:21,289
on the beef dish.

1188
00:42:21,289 --> 00:42:22,582
I mean,
they're both delicious,

1189
00:42:22,582 --> 00:42:23,750
both cooked super good.

1190
00:42:23,750 --> 00:42:25,418
- But yeah, just a little...
- Perfect.

1191
00:42:25,418 --> 00:42:27,211
More flavor, yeah
with the, with Gordon's one.

1192
00:42:27,211 --> 00:42:28,337
Okay.

1193
00:42:28,629 --> 00:42:30,256
Now we're
going onto our fish dish.

1194
00:42:30,256 --> 00:42:32,216
I'm not gonna
give you knuckles for that one.

1195
00:42:34,177 --> 00:42:37,096
You
got to cook the leaves, man.

1196
00:42:37,096 --> 00:42:39,724
You know, in,
in Hawaiian, Makani means wind.

1197
00:42:39,724 --> 00:42:40,683
Yes. Wind.

1198
00:42:41,267 --> 00:42:42,935
So Makani really
blew you away on that one.

1199
00:42:44,270 --> 00:42:46,105
That was good.

1200
00:42:46,105 --> 00:42:48,066
And our
third one is the final verdict.

1201
00:42:48,066 --> 00:42:49,025
Yes, sir.

1202
00:42:49,525 --> 00:42:52,779
And we
all agreed, the verdict is...

1203
00:42:53,654 --> 00:42:56,324
Chef Gordon Ramsay pork ribs.

1204
00:42:57,366 --> 00:42:59,160
- But also...
- Congratulations.

1205
00:42:59,160 --> 00:43:01,662
It was the,
that pineapple rice as an

1206
00:43:01,662 --> 00:43:03,998
addition was, hit the spot.

1207
00:43:03,998 --> 00:43:05,625
Honestly,
I've had the most amazing week.

1208
00:43:05,625 --> 00:43:06,542
Seriously.

1209
00:43:06,793 --> 00:43:07,960
And this has never,
ever been about winning.

1210
00:43:07,960 --> 00:43:09,879
It was about the
understanding, I think.

1211
00:43:09,879 --> 00:43:13,049
Makani said understand pono.

1212
00:43:13,049 --> 00:43:15,092
Have I captured that essence?

1213
00:43:15,092 --> 00:43:17,386
Yes. I'd
say you did great on the pono.

1214
00:43:17,386 --> 00:43:18,971
Well, thank you. Chef...

1215
00:43:18,971 --> 00:43:20,223
- Yes.
- Great job, girl.

1216
00:43:20,223 --> 00:43:21,849
Well done. Beautiful food.

1217
00:43:21,849 --> 00:43:23,559
Well done. And congrats.

1218
00:43:23,559 --> 00:43:24,685
- Yeah.
- Honestly.

1219
00:43:24,685 --> 00:43:26,062
- Yes, you too.
- Take care. God bless.

1220
00:43:26,062 --> 00:43:27,230
- Congratulations.
- Thank you, guys.

1221
00:43:27,230 --> 00:43:28,314
- Mahalo.
- Take care.

1222
00:43:28,314 --> 00:43:29,565
- Mahalo.
- Thank you.

1223
00:43:29,565 --> 00:43:30,733
Wow.

1224
00:43:30,733 --> 00:43:32,944
What an amazing
week I've had here on

1225
00:43:32,944 --> 00:43:35,112
the Big Island of Hawaii.

1226
00:43:35,112 --> 00:43:36,364
And not only are
the people magical,

1227
00:43:36,364 --> 00:43:38,116
but the ingredients
are second to none.

1228
00:43:38,116 --> 00:43:39,575
I'm
so proud of your shot.

1229
00:43:39,575 --> 00:43:40,660
You taught me well.

1230
00:43:40,660 --> 00:43:42,328
It's so good. Honestly.

1231
00:43:42,328 --> 00:43:45,623
And I truly understand what
it means and takes to be pono.

1232
00:43:45,623 --> 00:43:46,749
So take what we need.

1233
00:43:46,749 --> 00:43:47,708
Take what we need.

1234
00:43:48,167 --> 00:43:49,043
The next
time I hear the word Hawaii,

1235
00:43:49,627 --> 00:43:51,587
I promise you I'll have a
newfound appreciation for

1236
00:43:51,587 --> 00:43:53,089
this incredible island.

1237
00:43:53,089 --> 00:43:55,550
And as they say here, Mahalo.

1238
00:43:55,550 --> 00:43:57,176
On to my next adventure.

1239
00:44:00,888 --> 00:44:02,181
Captioned by
Cotter Media Group.