24 Hours to Hell and Back (2018) s02e05 Episode Script
Stone's Throw
1 GORDON: I'm Gordon Ramsey, and I'm hitting the road once again Heading to struggling restaurants all across America.
-Look at the cockroaches! -That's disgusting.
GORDON: With so many restaurants on the brink of collapse Smell that [bleep.]
! All that [bleep.]
blood in there.
The most disgusting kitchen ever! GORDON: I know that I need to work quickly, so I've given myself just 24 hours.
Oh, my God! GORDON: To try and save each of them.
-That is [bleep.]
rancid! -Mm.
GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Time to raise some hell.
To catch them all red-handed.
Oh, my God.
I want to show you something that isn't very pleasant.
That's not pepper.
If I have any hope of saving them In case you're sick, I've got some ready-made [bleep.]
penicillin.
I'll have to go to hell and back in 24 hours.
I'm here to help you, but clearly, you can't help your [bleep.]
self! (dramatic music) (beeping) (rock music) I've just arrived in the heart of New England, known for its breathtaking fall landscapes, stunning coastlines, and of course, seafood.
Just outside of New Haven, Connecticut lies the town called Seymour, seated on the Housatonic River.
(groovy music) One of the best places to enjoy fine dining on the river should be at Stone's Throw.
But despite the ideal location, Stone's Throw is sinking fast.
I'm Peter Hamme.
I'm the chef and owner of the Stone's Throw restaurant.
I bought this restaurant three years ago with Tara, my wife.
My dad has been doing this forever, and has found success.
PETER: I previously had a very successful restaurant.
We won a lot of awards and a lot of accolades, and I received awards along the way, too.
I've been doing this for more than 30 years.
I have the knowledge and the skill to make some very unusual things that people can't necessarily make at home.
My husband is the greatest chef in the world.
My mom wanted to be working in the same place as my dad their whole lives, and this is the first time that they've actually gotten to work together to create something, and they're doing what they love.
DYLAN: This is a 24/7 job for my mom and my dad.
Are we killing ourselves? Well, sometimes, we feel, yeah.
But it's our dream.
If our dream's going to kill us, then so be it.
(laughs) JustI hope it doesn't.
PETER: This was supposed to be the culmination of the dream.
I've been fortunate, or skilled, or whatever you want to say so that every endeavor I've taken has succeeded, and this is the first one where we're really struggling.
That's what stress does to me.
It kills my creative juices.
It was not supposed to be this hard.
I wish there was more going on.
Yeah, well, it's okay.
Tara and I have put everything we have into the restaurant.
We have put in our retirements.
We have put in all of our savings.
We borrowed money from Conner at one point.
That was a bad, bad, bad day.
TARA: Every single day is tough.
Oh, my God, I'm so [bleep.]
tired.
I can't do this anymore.
I have a day job, and then I come here at night.
It's a lot of stress.
It's a lot of pressure.
-[sighs.]
-You all right? I'm okay, I'm just tired.
In 2010, I was diagnosed with cancer.
It was a good solid two years of me being ill.
If I wasn't married to Peter, I there was no way I would have made it through that.
I just wanted to be with him.
You know, we're attached at the hip now.
PETER: The restaurant really struggling feels similar to when Tara was sick, because Tara and the boys were relying on me.
This has a similar feeling.
They are depending on me, and on this.
I just want to see them succeed, you know? To take some of that that weight off of them.
TARA: Our boys, they look at Peter and I to have all the answers, and if we had all the answers, we wouldn't be in this position right now.
I can't look like a failure in their eyes.
-If this place didn't pan out -Yeah, if it didn't work out, that would crush my mother and father.
I mean, my parents love this place.
This is my parent's life's work.
It has to work.
It has to work.
(dramatic music) With only 24 hours to try and make sure that Stone's Throw doesn't drown, I need to dredge up their shortcomings.
So my team told them that they were in the running for a renovation show.
Whilst they were being interviewed, we installed hidden cameras to get a glimpse below the surface.
It's obvious that Stone's Throw is in some deep, deep water, and without my help, it's likely that they'll be underwater for good.
Now, as you know, when people know I'm coming, they all tend to be on their best behavior.
(lips smack) (whimsical music) So I'm going undercover.
That's massive.
(high voice) Grandma Jean, ready for lunch.
(laughs) Hello! -Hey, Jean! -Oh, hello, Jean! -Oh, hello.
-Happy birthday, gorgeous.
-Thank you, I love you.
-Mwah.
Are you ready for lunch? -We're ready for lunch.
-Oh, yes, we are.
My teeth are in.
(laughter) And we are ready to go.
-Let's go, baby.
-Okay.
WOMAN: Do you have your license? (laughter) -Oh! -Oh, dear God.
Ah, dear God! (wheezing laughter) (line whirrs) I should have brought my handicap sticker.
(laughs) (tires screech) -(laughter) -[bleep.]
.
-Where's your manners? -I don't have any.
She doesn't have any.
-Hello.
-Welcome, how are you? Good, thank you.
Oh, what smells in here? Can you smell it? [bleep.]
, ugh.
I know, let's get out.
(laughs) -Ladies, can you smell that? -Ooh.
I have no idea.
It smells like something is off.
Just horrible.
Hello, everybody, how are you? Welcome to Stone Throw.
GORDON: To see if Peter can cook as well as he claims, we're ordering some classic fine dining dishes.
I think I'm going to have the duck a l'orange.
I'm going to have the salmon, and he (whimsical music) -Mm-hmm.
-Absolutely.
That's one of my favorites.
-Thank you so much.
-You're welcome.
(high voice) Thank you.
(normal voice) You said "he"! (laughter) Let's rock.
Poussin, duck a l'orange, mushroom salmon.
sesame tuna, well.
Ugh, only if there is a merciful god.
(tense music) -Look at that view.
-I like it a lot.
It's one of the most gorgeous settings I've ever seen.
WOMAN: Isn't it wonderful? -Look how dingy that carpet is.
-I know, it's horrible.
Disgusting.
The restaurant is drab.
Everything here is just beige.
Beige, beige, beige, beige everywhere.
It's so dated.
If it wasn't for that view outside, -there'd be nobody here.
-Nobody.
Here we are.
I have the poussin.
-Wow.
-And the duck.
-Duck is me.
-And here you are.
Thank you.
It's burnt.
Look how dry your salmon is.
Oh, dear.
-That's salmon? -Yeah.
(tense music) Oh, my God, that's dry.
(computer beeping) -This is awful-tasting.
-Sorry, sorry.
Darling, might I taste a little bit of duck as well, please? Oh, my God.
That's terrible.
Rubbery and dry.
(computer beeping) -Oh, my God.
-Hi, everybody.
How's everything? Everything cooked -Yeah.
-The way you wanted it? -Mmm.
-You like it, okay.
WOMAN: It's too hard to bite.
It is so hard to eat the bread.
-Terrible.
-Yeah, it's mushy.
That lobster sand.
Don't eat any lobster.
There's a sour taste in that lobster.
(computer beeping) -Could you cook better at home? -I can.
-Could you cook better at home? -Yes.
Can you cook better oh, jeez.
Listen, I've got to get out of here.
(tense music) (laughter) She is hysterical.
GORDON: The food is shocking, but the smell is terrible.
Those ladies all agreed that they could cook better food.
Let's go.
-Holy [bleep.]
, really? -Guys.
Behind the line.
-Dad.
-Oh, wow.
-How are you? -Hi.
Peter, uh, Tara, get the team to stop what they're doing immediately, and meet me in the dining room.
Everything off, and I mean off.
Let's go.
(dramatic music) Ladies and gentleman.
Sorry to interrupt, but it's very important.
-Let's go.
-Uh Can you all stop eating immediately? First of all, I want to apologize to all of you for interrupting your lunch.
I sat undercover with my girls for 40 minutes.
Fine dining, it wasn't.
Now, coats on, and follow me, please.
I need to show you something.
(rock music) WOMAN: Wow.
This is Hell on Wheels.
This is my epicenter that unfolds into the state-of-the-art kitchen, and it's staffed with a team that is incredible.
And so, I want you to pay attention to what has been happening inside your restaurant when you think nobody is watching.
(tense music) There was a piece of plastic in it.
-Dear God in heaven.
-Yes, okay.
They said, uh, the service was slow, so I want to move it.
Of course service was [bleep.]
slow.
Oh, my God.
What's he doing? -He's on his phone.
-And goofing off.
(laughs) Oh, you son of a bitch! TARA: Do you smell something? -Something's burning.
-Oh, [bleep.]
.
-Oh, God.
-It's okay, it's okay.
(dramatic music) WOMAN: Ew! (all groaning) WOMAN: That looks gross.
I'm glad I didn't have chicken.
(laughter) Oh, my God.
Is that mold under there? Peter, what on Earth is taking place? Truthfully, there's some things I'm definitely not aware of.
So there's things in there that you're not aware of, yet you're participating in.
(dramatic music) How stupid does that sound? -Not good.
-You're part of it.
-Mm-hmm.
-That is you.
-Mm-hmm.
-Tara, what's going on? Uh I don't Ryan, Dylan, Conner, you're the sons.
If your mum and dad weren't the owners, would you be running it like that? I couldn't say.
I'dI'd hope they Oh, man, if you can't answer that [bleep.]
question, then don't even answer.
Are you kidding me? So if the owners weren't your parents, you'd be happy to run your business like that? No.
Peter, you need to start being a little bit more honest with yourself and your family.
All we've got is 24 hours, and all of you had better wake up.
Because those 24 hours start right now.
(beeping) Owners and staff, get on your cell phones and tell everybody at home that you're busy for the next 24 hours, and you're not going to see them until this job is done.
We are now stuck here for 24 hours.
We're not going anywhere.
Can you call Abby and have her take care of the dog, please? The 24 hours is ticking, so we got to get down there and get to work.
(dramatic music) With 30 years experience, I was expecting better.
Passion, I can't taste anything, service was fragmented all over the place, and the food was shocking.
You've been telling my staff for the last two weeks how good your food is.
You can't be this delusional.
I can tell you that right now, we are very tired.
You seem a lot more stressed than him.
Trust me, that guy's walking around without a worry in hell.
-That is not true.
-That is not [bleep.]
true.
You haven't got a worry on your face anywhere.
But I look at your wife, she has.
She looks beat.
I'm telling you now -No, I'm telling you.
-You can feel me? No, not feeling, just you sat on your [bleep.]
[bleep.]
and said nothing all morning.
You can't say that about him.
You don't know him.
-I just did.
-Okay, well, you're wrong.
(dramatic music) (beeping) (beeping) You sat on your [bleep.]
[bleep.]
and said nothing all morning.
You can't say that about him.
You don't know him.
-I just did.
-Okay, well, you're wrong.
Tell me why I'm wrong.
The minute he wakes up in the morning, and the sleepless nights, and theand the tears.
(dramatic music) He's holding me up, he's holding this family up, he's holding this restaurant up.
Surely, you must be able to step back and criticize what you're doing.
What the team are doing, what your boys aren't doing.
Hashas anyone else got anything to say? (tense music) I've got a room full of petrified staff that are scared to open up and tell me the truth.
Why don't you take your family and the sons, and go and sit through the other room there? And let me have a word with the staff.
-Let's do that.
-Yep.
(tense music) Okay.
What in the [bleep.]
is going on? Let's start off with you, Kelly.
Who's not doing their job? Conner has a tendency to slack, and then, you know, all of us see it.
It's, like, well, if they're not even going to maintain the standards you're talking about, why should we? More annoying is when they're sitting back there on their phones, and all their tables are asking you for something.
Your steps of service are going to go out the window because you can only do so much as one person.
Why are they in the building if they're not pulling their weight? -Right, you're right.
-It's their sons.
I don't employ family insider business.
I made that mistake once.
I don't know what he's looking for.
He has the guts to say you don't care, are you kidding me? -I know, relax, it's all right.
-Just relax.
-Just sit down.
-This is TV.
Now, this place means a lot to you, right? I live up the street.
This place has been part of me for ten years.
I care about everybody that I work with, you know? Whether or not she can feed her child.
We love the place.
We want to help.
I just don't know how.
Peter does not strike me as a leader.
(tense music) Erich, do you think you have a leader in that kitchen? He is here a lot, but Luis has my back more often than Peter does at this point.
I'm the first to admit that I'm completely overwhelmed.
He has to attack the food because he's a chef.
-Yeah, exactly.
-He has to.
He never walks in and goes "Well, the problem's not the food.
" He always goes "oh, this sucks.
" So he'she's picking out stuff that we know not to be true.
If we don't have a positive winter, they're done, financially.
And just between you and I, over the last month, three members of my staff have been in here undercover as customers, and have left ill.
Severe food poisoning.
-I didn't know that.
-Yeah.
And I'm not here to put a Band-Aid on things.
I'm here to try and re-establish this place.
You can do it, right? With our help, you can do it? What I will need to know is do I have your commitment and insight over the next 22 hours to get this place back on the map? -Absolutely.
-Totally, yes.
Thank you for your honesty.
I'll be back shortly, okay? Appreciate it.
Interesting little insight from the team there.
So let me tell you straight.
I take my job very seriously.
I'm not going to butt heads with you.
I'll just pack up and go.
-We are killing ourselves.
-Yeah.
And we're going getting nowhere.
He's killing himself.
I'm killing myself.
-He doesn't give a [bleep.]
.
-[bleep.]
you, he does! He's in denial.
He's switched off.
-He's not in denial.
-You've spoken up.
Yeah, yeah, okay, I'm going to speak now.
Finally, of course you can.
We're not in denial.
We know what's going on here.
-You're dreaming, young man.
-I'm not.
Yes, you are.
Even when you're here as sons of the business, you don't even commit to working properly.
Do you have any idea how much [bleep.]
your mom and dad are in? 200 grand in debt, two mortgages, two jobs.
The servers are at their wit's end.
Everybody's fragmented, and the reputation is dying.
30 years experience, and what you put out on a daily basis, and what you stand for in the kitchen, -that is not your best.
-Yeah.
And if my wife had two jobs to get me health benefits, I would wake up feeling like a [bleep.]
idiot every morning.
(dramatic music) I have no interest in continuing.
(scoffs) And right now, you don't seem to feel anything.
I feel terrible.
II don't Have a think, because I'm not going to stand here and waste my time.
(exhales) Please, don't.
Unless you're prepared to commit and start being honest to where we are, not where you think you are.
-Are we committed? -Yes, yes, Chef.
-Yes.
-Yes.
-And no more bull[bleep.]
.
-No more bull[bleep.]
.
Let's go.
(tense music) Time's not our friend right now, yeah? -Yeah.
-I'll bring my team in now.
This is Brian and Teresa.
We got a lot of work to do.
We are running behind.
I need this place gutted.
Let's go.
Everything that's on these tables, we need to take back.
After that, we're taking all the tables and chairs out of here.
We're just basically clearing all this stuff out.
Everything in this room, same thing.
-I need to see you -Okay.
-And your kitchen team inside.
-Okay.
Ready? One, two, three.
Oh, God.
When I walk in the front door, the smell inside, just the aroma.
-Yeah.
-It stinks.
-Okay.
-And in your mind, there's nothing off in here? I don'tI don't smell it when I come in at all.
-Where is the walk-in? -Right here.
Take me to the walk-in.
Let me look in here.
You open that door, you can't smell that? Well, that smell's off.
And that smell is lingering through to the dining room.
There's something not quite right in here.
Look at these.
They're dead, they're gone! What does that mean when they're open like that? [bleep.]
right, you can kill them.
-Yeah.
-They are lethal.
Smell that.
We can't use these, guys.
Ami, we're getting people sick.
-They should be water-tight.
-That's true.
Beards trimmed, running water, refreshed every day.
(dramatic music) They're gone.
-What is this? -Marinated chicken breasts.
-For who? -For the line.
Oh, [bleep.]
.
(coughs) -Smell that.
-Yeah.
Smell that.
[bleep.]
! -Smell that.
-Mm.
Come on, talk to me.
I think, maybe, there were some older that have got dumped on top.
They've put the old ones on top of the fresh ones? I'm guessing that's what happened, yes.
Get me Tara, please.
Get me [bleep.]
Tara.
(dramatic music) They're all gone.
Tara, come over here a minute.
Justjustjust just smell them.
(laughs) -What do you want me to say? -They're green.
I can't get beat up anymore.
I'm not beating you up.
We're serving this [bleep.]
.
Okay.
What is this? (groaning) -What is that? -It's disgusting.
Shrimp.
Is that the ones we cook for lunchtime? Yes, yes, yes.
What is that when it's that old? Ami, where are you going? You have a weak stomach? My guests are eating it.
Smell that.
Oh, really? -Smell that.
-Yeah, I can Come on! Look itit's [bleep.]
gone.
(coughs) Where is that from? Erich.
This is crazy.
(dramatic music) (exhales) And your wife is busting her ass off, two jobs a day, and you can't even keep your product.
That has gone beyond giving up.
Oh, come on.
You need to talk to me.
Somebody needs to step up and show some responsibility.
Can you three get out of here? I need a word with him.
-Yes, Chef.
-Go, go.
Okay.
(exhales) I'm here to help you, but clearly, you can't help your [bleep.]
self! The inspector should have shut this place down months ago! It is disgraceful.
It is disgraceful.
Then how can you tell me that you care? You do not care! (dramatic music) (beeping) How can you tell me that you care? You do not care! What do we need to do? Wait for a death? Before you get your [bleep.]
together? No savings, two [bleep.]
mortgages, and 200 grand in debt.
And a [bleep.]
walk-in full of [bleep.]
.
There's at least 2 grand here.
(dramatic music) -You're right, I -It's a disgrace! I'm ashamed.
This is not who I was years ago.
This is not what I was about.
(sniffles) Get all that [bleep.]
in the bin.
Every [bleep.]
thing in the trash.
(tense music) (beeping) -Brian, you good? -Yes, sir, how are you? Let's spend two minutes and conceptualize, so -Okay.
-First of all, how do we turn this place into, like, a riverside lodge? So we're going to bring more stone throughout.
Good, so mirror this side with the stone.
Yes, sir, mirror this side with the stone.
Good job.
That carpet.
Can we get rid of this thing? How do we get this up? -Let's pull it right out, yeah.
-Got you.
Oh, there it is.
(grunts) Have you been working out? Look at this floor.
Why would you cover that up? I have no idea.
It looks amazing.
(laughs) Why are you sweating? I don't know, you did all the work.
(drill whirring) Tara, just one minute, please.
(tense music) (exhales) (grunts) I can't deal with someone that's in denial.
Tara, really? I know he's better than that.
He's better than that.
What's happened to him? He's just beat down, I think.
He's tired.
I don't know, that that's not him.
That's not my husband.
Why has he got that bad? What is it I'm missing? II don't know.
You keep on telling me you don't know, you don't know.
Tell me what you do know.
I know I was sick for a long time, and he was the one who picked me up, literally, off the floor.
(somber music) -When you were sick -Yes.
How bad was that? I had breast cancer and thyroid cancer at the same time.
It was tough.
-And how supportive was he? -Oh, my God.
He was everything to me.
That's why I would do anything for him.
You can't continue like this at this pace.
You're supporting a dead cause that's bringing you down quicker than you know.
If we don't get through this winter, it's game over, and we're about to lose everything.
(shudders) -We have no choice.
-I agree.
You got to trust me.
I'm trying to save your family.
Yeah.
-Tara, do you believe me? -II do.
Remember that.
Okay.
Okay, thank you.
-Come here.
-Oh.
-Mm.
-Thank you.
Stand strong.
(dramatic music) Tara is starting to understand the urgency of what we need to do.
All right, no pressure.
Mama's watching.
I thought I was exhausted before.
This was a draining day, but it was all stuff that we needed to hear, and we need to address.
(exhales) (dramatic music) GORDON: With less than 19 hours before re-launch, I'm determined to see if I can get Peter to remember what it takes to call himself a fine dining chef.
All right, come up, let's go.
Let's do something that you and I enjoy doing.
-Yeah, please.
-Yeah, please.
-I'm looking forward to it.
-And so am I.
And I'm here to help.
I'm going to renovate the restaurant, I'm going to fix the menu, but that's not the issue.
-Right.
-The issue is you.
It's me, it is.
You need to stand out as a leader.
-Yeah.
-And we've got less than 24 hours.
Now, can we get back to where it started? -Yeah.
-We are starting again.
-We're going to cook fresh.
-Okay.
And we're going to cook proper.
-Okay.
-And we're going to cook to order.
This is the menu we're going to be launching with.
Start off at the top.
A New England-style crab cake.
Old Bay Seasoning, arugula salad, a touch of aioli.
Next to that is a warm shrimp and fennel salad finished with a beautiful chickpea vinaigrette, and roasted cherry tomatoes.
Next to that, we've got a pan-seared salmon, served with a Stone Throw green olive pesto.
Next to that, a grilled New York strip.
Beautiful, fresh chimichurri with local herbs, wild local mushrooms, and a roasted parsley purée.
And then, finally, a rosemary honey glazed duck breast with creamed leeks and confit of new potatoes.
Everything on those plates are going to be cooked to order.
-Okay.
-And we're going to cook one of everything now together.
-Okay, good.
-And then, you walk back into that kitchen.
-Yeah.
-Who's the head chef? -I am, yeah.
-[bleep.]
right, you are.
You're going to hold those reins, and run that kitchen with authority.
-Right.
-Okay.
-Yep.
-You got me? Yes.
Duck.
Now, we score it.
That will release what when we score it? Release the fat, and let it baste the duck breast as it cooks.
That is the chef's dream, right? -Yes, it is.
-So we score it.
-Yeah.
-We lightly season it, and we leave that sitting there for about two minutes.
(rock music) Into the pan it goes.
Does it go in the oven skin-side down or skin-side up? I think it should go skin-side up, so that the fat goes over the meat, no? Because look, how much fat's on there? -There's no fat there.
-No fat.
So if I put that down, it's going to dry out.
PETER: Dry on the pan.
So skin-side down is my protection.
That's where it sits.
That's the money there.
-Into the oven.
-Okay.
That is it.
(groovy music) And we're done.
There are three things on the plate, that's it.
Creamed leeks, confit potatoes, the duck.
Slice that in half.
If you slice it into thin little pieces, what happens to it all? -It gets cold, it dries out.
-That's right.
Yeah.
Dark pink crispy skin, beautifully caramelized.
Nice.
And this is a light orange glaze.
Dig in, dig in, dig in.
Duck, nice and crispy.
-Mmm, mmm, very moist.
-Moist.
What do you think about this menu? I like this menu.
I think the honesty appeals to me more than anything.
-And you can cook -Yeah.
-With love on a daily basis.
-Yeah.
For your wife.
Peter, I want you to watch something.
I want you to listen, and listen carefully.
It'sit's hard working seven days a week.
Because I do work my day job, and then I come here at night.
I just wish it wasn't this hard every step of the way.
It's tearing me apart, quite frankly.
I'mI'm exhausted physically, emotionally, financially.
I don't want to say I can't do it, because I have to do it.
I have to do it for my kids.
I have to do it for my husband.
I'm sorry, I'm tired.
(tense music) (beeping) (beeping) (soft music) That's a woman who loves you dearly.
When she was sick II thought I was going to lose her.
I want this restaurant.
I want it toto work and to succeed for her.
When she started to get better, I realized that the only important thing to me was her.
You need to step up.
It's time to get rid of that burden off her shoulders.
You need to dig deeper than you've ever dug, and you need to be more firm than you've ever been, because we're on the brink of going under.
-So you can do it? -Yeah.
(dramatic music) GORDON: I'm comfortable with the menu we're putting in place.
The team are going to train throughout the night with my team.
My one big concern is Peter.
Can he grasp the urgency and step up, act like a boss, and more importantly, start taking weight off Tara's shoulders? Because it's killing her.
MARY: Let's get cooking.
You guys are getting steaks on.
PETER: Steaks are seasoned.
Just a touch of oregano.
You don't want to overpower it.
-Okay.
-You go higher, you have more control of where the salt goes.
PETER: These are just roasted mushrooms? MAN: Yep, they're wild mushrooms.
They're, like, shiitake, Portobello, and oyster mushrooms.
-Okay.
-I just roasted them out with a little bit of thyme and some garlic and olive oil.
-Okay.
-It's going to flambé.
Don't burn yourself, so be careful.
There you go.
Okay, and you're ready to plate.
And then, maybe a little bit less pine nuts next time.
We've got Ami for duck and salmon.
(rock music) GORDON: While the rest of Seymour sleeps, there's no rest for my renovation team.
BRIAN: We still have a bunch of [bleep.]
to do.
Clean these floors, finish painting here, put two beams up, hang curtains.
TERESA: I know, I'm dying.
(yawns) TERESA: Oh, my God.
What time is it? GORDON: And as dawn breaks, there's still plenty left to do.
Once that dries, do a second coat.
-Um, we good? -Yes, sir.
-They look beautiful.
-Thank you.
Because it's not antlers, but it's just that reclaimed wood.
-Right.
-That looks fantastic.
-Thank you, yeah.
-They are really good, indeed.
I love the way you put them together.
Nice, yeah, very cool.
(rock music) Good job.
All right, finish up that salmon.
Yes, Chef.
Because you see, as it's cooking, the color changes.
So when it gets up to just under halfway or so -Pop it in the oven? -That's when you pop it in.
Okay.
We can go ahead and dress the tables.
We have some table runners back here.
Okay.
Go right through the middle of it.
Come down a little bit.
-Right there? -Yep.
(drill whirrs) We have lanterns, we have little flower arrangements, and then, we have a little triviss.
Oh, it looks good.
GORDON: Despite the huge amount of work needed, the dining room is starting to come together.
Lining these up makes me crazy.
(rock music) All right, this is looking good.
Okay.
Come in, guys.
Come over to the middle.
So running a business, we need to be in control of it.
We've installed the state-of-the art POS system TouchBistro.
We'll see our profit, our loss.
We'll see our margins daily.
It helps run the business efficiently.
All that information will make things much easier to keep a handle on.
-We have a restaurant to open.
-Oh, yes, we do.
Under 60 minutes from now.
Tara, lead the dining room.
Get them set up.
-Absolutely.
-Yeah.
Peter, get the kitchen.
Come in, come in, come in.
We've cleaned the kitchen top to bottom.
ERICH: Oh, hell yeah! GORDON: Right.
I've replaced everything, brand new.
-This is so cool.
-Gorgeous.
-Wow.
-The most amazing mixers, thermal blenders, steam tables, grills, non-stick pans, boom.
Beautiful, perfect for the salmon and the duck, yeah.
Salmon, duck, okay.
16 minutes from now, those doors are opening.
So fire one of everything.
-Fire, heard.
-Fire everything, heard.
Give me a time, please, Peter.
-10 minutes.
-10 minutes, let's go.
Yeah.
(dramatic music) PETER: Steak on, duck down.
-Salmon go down, please.
-Salmon next, yes, sir.
-Press the salmon, remember.
-Yes, Chef.
-Did you put oil on those? -Yep.
-Watch your back, open flame.
-Open flame heard.
Five minutes or so, Chef.
We're opening in seven, so I need it in four, please.
-Thank you.
-Four, heard, Chef.
-Ready, let's plate 'er up.
-Yes, Chef.
Let's see it, let's see it get done.
I need food, Peter.
I need food.
-Shrimp up.
-Shrimp are up.
-Crab cake is up.
-In the window.
(dramatic music) First of all, visually, that is not what we showed you.
Look at that duck, guys.
Who plated that? Chef, I did.
I put the leeks on the plate.
GORDON: Look at look at the leeks.
The duck is terrible.
But the oil and the mess on the shrimp.
Way too heavy.
Who cooked the shrimp? I did, Chef.
So they're not cooked properly.
Okay.
-Who cooked the salmon? -I did, Chef.
It feels slightly undercooked inside, and it is.
It's still raw there.
The easiest protein to cook.
I'm not serving that [bleep.]
.
Hey, I need to open the doors in less than five minutes.
The team needs to come together! Come on, guys.
(dramatic music) (beeping) (dramatic music) GORDON: I'm not serving that [bleep.]
.
Come on, guys! Mary, take over.
Come here, you.
-This is your brigade.
-Right.
It's not good enough.
I shouldn't be motivating your team.
You should be motivating them, so that's not cooked properly.
And if they're not certain, what do they do? Cook four shrimps, and do what? -Check one.
-Check one.
Yeah, sure.
Salmon undercooked, duck is a mess, shrimp undercooked.
It's not good enough.
You got to rally your team around now, okay? -Yes.
-You've been there, right? -Yeah, all right.
-Let's go, come on.
All right, thank you.
(dramatic music) GORDON: It's time to see if Peter can step up, and take control of his kitchen.
All right, guys, let's set up the line.
GORDON: If he can't, I fear that Tara will collapse from the pressure.
-Luis, here, doing the steaks.
-Okay.
And the shrimp.
Erich, here, doing the duck and the salmon.
-Okay.
-And I'd like Ami on the far side of Luis doing the crab cake.
MAN: Those need to be polished.
(beeping) Seat one will be all the way to the left.
One, two, three.
One, two, three.
Okay? (dramatic music) PETER: We're going to have a strong night.
We're going to stumble, all right? When we stumble, pick yourself up, pick each other up.
Heard, Chef.
ALL: 14, 13, 12, 11 I just want to say to all of you, understand the importance of this launch, and your sons now are members of staff tonight.
ALL: Three, two, one.
-I guess we get them in? Uh, I think we're ready.
Everybody ready? Let's go, open that door, and welcome our guests.
(dramatic music) All right, we've got to correct those mistakes now.
The doors are open.
How are you? Welcome back.
-Good to see you again.
-Good to see you, too.
-Yes -We're happy to be here.
Happy to have you.
Four? -Please.
-Get ready.
GORDON: In just 24 hours, this fine dining restaurant has been brought back above water.
All right, follow me, please.
GORDON: Thanks to an updated color palate and added texture, we highlighted the view and created a welcoming interior.
-Wow, look at this.
-Oh, my goodness.
GORDON: Gone are the ragged carpet, drab walls, and uninspired concept.
MAN: Oh, wow.
JENNIFER: I love it.
I am so excited.
-First tables are down.
-Thank you, tables are down.
-Tables are down.
-Yeah, let's get it done.
-And I'm going with the duck.
-All right.
-Welcome back.
-Hi, Jean, hello.
-Hello, lovely, how are you? -Mwah.
The salmon is incredible, crab cakes are delicious, duck is amazing, New York strip is amazing.
-Oh, you got to try the duck.
-But I'll leave you.
-Order in.
GORDON: Here we go, this is it.
Crab cake, shrimp fennel, followed by duck breast, pan-seared salmon.
-Yes, Chef.
- Heard, Chef.
-Thank you.
-I can't hear you, yes or no? BOTH: Yes, Chef! -Oh, thank you.
Let's go, ticket in the window.
Crab cake, shrimp, give me a time.
-Give me a time on the shrimp.
-Crab cake, shrimp.
I got four minutes on the shrimp.
-Four minutes.
-Good, let's go.
Gentle on that salmon.
How many duck are in the oven? There will be two, Chef.
-Let's go, big man.
-Yes, Chef.
The uniforms really look spiffy.
-Yes, yeah, thank you.
-Yes.
Right, uh, Peter, I need a push on the appetizers now, okay? -Okay, Chef.
-I'm waiting on the fennel now.
I'm waiting on the shrimp now on table one.
This is easy, guys.
There's only one appetizer.
The whole push was on the apps first, right? -Yes, Chef.
-That's what we're doing.
I've got one shrimp [bleep.]
now.
-These are nice, too.
-Oh, yes.
-And you can't steal them.
-All right.
Okay.
-Uh, Peter, my friends.
-Yes, Chef? The Golden Girls, let's go.
They've been sat there for a half an hour.
-Table six, let's go.
-Table six, Chef.
Where are the entrées, guys? -Peter.
-Yes, Chef? Look at me, young man.
I'm getting bits of tables.
I've got two New York strip well done.
-Yes, Chef.
-I'm tracking three.
I've got one salmon that needs a New York strip.
-Okay, Chef.
-Crab cakes are in the window.
There's just nothing cohesive here.
-Yes, Chef.
-One table, okay, is one salmon, one New York strip.
The other table is five New York strip, that's simple! You're waiting on your entrées? All right.
The wait, it just seems a bit longer than I expected.
(indistinct chatter) (dramatic music) Where's the rest of this table, now? -Salmon is in my hand, Chef.
-Come on, guys.
Talk to each other, and work as a team.
Yes, Chef.
I lost the skin on the salmon, Chef.
-It's all right.
-Firing a new one.
(dramatic music) GORDON: Come on, guys.
Talk to each other, and work as a team.
Yes, Chef.
I lost the skin on the salmon, Chef.
-It's all right.
-Firing a new one.
And what's the [bleep.]
point? Two minutes, he said.
Two minutes.
I'm sure they're overwhelmed.
-Peter.
-Yes, Chef? I want you coming around and expediting.
I want your team coming together.
-Come over here and expedite.
-Yes, Chef.
The service is falling apart.
More importantly, the cooks aren't cooking together, and they're not completing a table.
So now, I've put Peter in charge, and fingers crossed, he's going to align the cooks and get these tables out together quickly.
PETER: All right, guys, urgent is that one shrimp and two crab that I called before.
We got to get those fast.
Are those shrimp down, please? Third shrimp is down, I got about another minute for this.
Check the standard.
Are these going to the plate? ALL: No.
It's there, looklook at me.
It's there.
-Wipe the plate.
-Wipe the plate, please.
-You'reyou're driving.
-Okay, driving, yeah.
You're in the driver's seat.
Wipe the plate.
-Wipe the plate.
-There you go.
-Make sure the rim is clean.
-He's not your son.
There you go, he knows what he's doing.
And I know he's your son, but he's not tonight.
-He's a runner, he's a server.
-Right, he's a runner.
So go, go, go.
And when your staff see you treat him like that, -they think "[bleep.]
.
" -Yeah, oh, yeah.
-"Chef stepped up.
" -Yeah.
"I'm going to raise my game.
" (rock music) Oh, my God.
-Wow.
-Awesome.
-Erich, Erich.
-Yes, Chef? Do you have another salmon? I can't use this one.
Do you have another one, please? -Show me.
-The skin broke off.
Yeah, no, well spotted.
That's the stuff you should be spotting.
And then, all of a sudden, it resonates.
-Right.
-They won't do it to you again.
-Right.
-Unless you check up on them, they'll just continue sending, remember? -Yes.
-Those days have gone, yes? Yes.
(upbeat music) Yesterday, the food was cold in the middle.
Bland, there was no seasoning whatsoever.
This is just a complete 180 from yesterday.
The game has been stepped up.
-Absolutely.
-So good.
Finally, it's coming together.
Let's go.
-Thank you.
-You're welcome.
-Is everything all right? -Awesome.
All right, all good.
-All right, thank you so much.
-Got your steak here.
Oh, my God, look at the dishes! -Some coffee? -Go thank Jean for me.
-Tell him I love -I will thank Jean when the night is over for you.
(laughs) GORDON: Much better, the New York strip.
(upbeat music) We are in control.
That's exactly the way it should be.
-Yes, Chef.
-And they're singing -Yeah.
-To your tune.
They're talking to each other, yeah.
They are talking, so it's a constant rush.
We're back in control, where it should be.
-Great job.
-Oh, thank you, Chef.
I don't know, Millie, I guess you and I are savoring every bite.
-Ladies.
-Excellent.
-Good.
-Excellent, excellent.
Can I just say thank you so much for making me feel a part of your incredible, amazing little team.
Good night, Gordon.
Thank you so much.
Will you take care of yourselves? Yes, thank you, Millie.
Millie, I love you.
-I love you, too.
-Good.
Take care, then.
Uh, great job tonight, by the way.
-Thank you.
-It wasn't easy.
Have 50 people slammed like that in 90 minutes.
-Are you kidding me, huh? -Mm-hmm.
I'd like to talk to you and Peter.
Okay.
Okay, I need a run hands, please, Ryan.
You are in control.
I need you for 30 seconds.
-Okay.
-Ryan, expedite.
-Okay, sure.
-Okay.
-Well done.
BOTH: Thank you.
Can you hear that atmosphere? (laughter) I was in my own world with the crab cake.
I know, I love it.
PETER: The sound of a happy restaurant.
TARA: Happy restaurant.
GORDON: That's the sound of a chef running his business.
Yes, Chef.
Uh, an amazing job in the dining room.
-How do you feel? -I am overjoyed.
24 hours ago, this shell was a different restaurant.
PETER: Yeah.
GORDON: You are an amazing family.
My time is done.
-Thank you so much.
-Thank you.
TARA: I am very grateful.
It was definitely worth every second.
Every brutal, painful moment.
I would do it again in a heartbeat.
It may have been a rocky start, but my God, was that a strong finish, Chef! Thank you, Chef.
Thank you.
It has been a very hard 24 hours, but I feel alive.
I feel excited.
I feel like jumping up and down, and glad I'm not in denial anymore.
-I'm going to miss you.
-Say that again.
-I'm going to miss you.
-What? -Sit down, let me tell you.
-What? I'm going to miss you.
With his encouragement, I was able to dig deep and I feel a million miles away from where I was.
-Great job, both of you.
-All right.
-Thank you.
-Thank you, Chef.
-Good night.
-And good night.
(bright music) Peter found his voice tonight, and fell back in love with cooking.
Hearing him orchestrate his own service was beautiful.
Happy customers, a beautiful riverside lodge.
Stone's Throw is back.
And fingers crossed, it's back for good.
(horn blares) (computer beeps) The biggest change.
We were reminded of some standards that we had replaced.
We let those standards slip.
They're back.
That needs to be re-plated.
The staff is very positive about that.
They like the guidelines.
The whole operation is operating more smoothly.
Compliments on table 15, guys.
Now let's get compliments on every table.
And we've been able to get away for a few days.
-Yeah, and that is -Unheard of.
-Unheard of.
-Actually, two Friday nights in a row.
PETER: Overall positive at this point.
PETER: Baby steps.
TARA: Yes.
But headed in the right direction.
GORDON: Next time, I'm in the jazz district of Kansas City, Missouri.
You can give me as much [bleep.]
as you want to give me.
Let's go ahead, because I got time.
GORDON: A family business has hit a wrong note.
-If she wasn't your daughter.
-Fired.
GORDON: Thanks to daughters who have attitudes so off-key.
I'm just getting tired of dealing with precious little princesses.
Now I'm getting ready to get disrespectful.
-Are you out of your mind? -I'm telling you the truth! It will take all I have to make them face the music.
-You're in denial.
-[bleep.]
you! -Oh, [bleep.]
me? -[bleep.]
you! -No, thank you.
-I don't even want to talk to him.
-Look at the cockroaches! -That's disgusting.
GORDON: With so many restaurants on the brink of collapse Smell that [bleep.]
! All that [bleep.]
blood in there.
The most disgusting kitchen ever! GORDON: I know that I need to work quickly, so I've given myself just 24 hours.
Oh, my God! GORDON: To try and save each of them.
-That is [bleep.]
rancid! -Mm.
GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Time to raise some hell.
To catch them all red-handed.
Oh, my God.
I want to show you something that isn't very pleasant.
That's not pepper.
If I have any hope of saving them In case you're sick, I've got some ready-made [bleep.]
penicillin.
I'll have to go to hell and back in 24 hours.
I'm here to help you, but clearly, you can't help your [bleep.]
self! (dramatic music) (beeping) (rock music) I've just arrived in the heart of New England, known for its breathtaking fall landscapes, stunning coastlines, and of course, seafood.
Just outside of New Haven, Connecticut lies the town called Seymour, seated on the Housatonic River.
(groovy music) One of the best places to enjoy fine dining on the river should be at Stone's Throw.
But despite the ideal location, Stone's Throw is sinking fast.
I'm Peter Hamme.
I'm the chef and owner of the Stone's Throw restaurant.
I bought this restaurant three years ago with Tara, my wife.
My dad has been doing this forever, and has found success.
PETER: I previously had a very successful restaurant.
We won a lot of awards and a lot of accolades, and I received awards along the way, too.
I've been doing this for more than 30 years.
I have the knowledge and the skill to make some very unusual things that people can't necessarily make at home.
My husband is the greatest chef in the world.
My mom wanted to be working in the same place as my dad their whole lives, and this is the first time that they've actually gotten to work together to create something, and they're doing what they love.
DYLAN: This is a 24/7 job for my mom and my dad.
Are we killing ourselves? Well, sometimes, we feel, yeah.
But it's our dream.
If our dream's going to kill us, then so be it.
(laughs) JustI hope it doesn't.
PETER: This was supposed to be the culmination of the dream.
I've been fortunate, or skilled, or whatever you want to say so that every endeavor I've taken has succeeded, and this is the first one where we're really struggling.
That's what stress does to me.
It kills my creative juices.
It was not supposed to be this hard.
I wish there was more going on.
Yeah, well, it's okay.
Tara and I have put everything we have into the restaurant.
We have put in our retirements.
We have put in all of our savings.
We borrowed money from Conner at one point.
That was a bad, bad, bad day.
TARA: Every single day is tough.
Oh, my God, I'm so [bleep.]
tired.
I can't do this anymore.
I have a day job, and then I come here at night.
It's a lot of stress.
It's a lot of pressure.
-[sighs.]
-You all right? I'm okay, I'm just tired.
In 2010, I was diagnosed with cancer.
It was a good solid two years of me being ill.
If I wasn't married to Peter, I there was no way I would have made it through that.
I just wanted to be with him.
You know, we're attached at the hip now.
PETER: The restaurant really struggling feels similar to when Tara was sick, because Tara and the boys were relying on me.
This has a similar feeling.
They are depending on me, and on this.
I just want to see them succeed, you know? To take some of that that weight off of them.
TARA: Our boys, they look at Peter and I to have all the answers, and if we had all the answers, we wouldn't be in this position right now.
I can't look like a failure in their eyes.
-If this place didn't pan out -Yeah, if it didn't work out, that would crush my mother and father.
I mean, my parents love this place.
This is my parent's life's work.
It has to work.
It has to work.
(dramatic music) With only 24 hours to try and make sure that Stone's Throw doesn't drown, I need to dredge up their shortcomings.
So my team told them that they were in the running for a renovation show.
Whilst they were being interviewed, we installed hidden cameras to get a glimpse below the surface.
It's obvious that Stone's Throw is in some deep, deep water, and without my help, it's likely that they'll be underwater for good.
Now, as you know, when people know I'm coming, they all tend to be on their best behavior.
(lips smack) (whimsical music) So I'm going undercover.
That's massive.
(high voice) Grandma Jean, ready for lunch.
(laughs) Hello! -Hey, Jean! -Oh, hello, Jean! -Oh, hello.
-Happy birthday, gorgeous.
-Thank you, I love you.
-Mwah.
Are you ready for lunch? -We're ready for lunch.
-Oh, yes, we are.
My teeth are in.
(laughter) And we are ready to go.
-Let's go, baby.
-Okay.
WOMAN: Do you have your license? (laughter) -Oh! -Oh, dear God.
Ah, dear God! (wheezing laughter) (line whirrs) I should have brought my handicap sticker.
(laughs) (tires screech) -(laughter) -[bleep.]
.
-Where's your manners? -I don't have any.
She doesn't have any.
-Hello.
-Welcome, how are you? Good, thank you.
Oh, what smells in here? Can you smell it? [bleep.]
, ugh.
I know, let's get out.
(laughs) -Ladies, can you smell that? -Ooh.
I have no idea.
It smells like something is off.
Just horrible.
Hello, everybody, how are you? Welcome to Stone Throw.
GORDON: To see if Peter can cook as well as he claims, we're ordering some classic fine dining dishes.
I think I'm going to have the duck a l'orange.
I'm going to have the salmon, and he (whimsical music) -Mm-hmm.
-Absolutely.
That's one of my favorites.
-Thank you so much.
-You're welcome.
(high voice) Thank you.
(normal voice) You said "he"! (laughter) Let's rock.
Poussin, duck a l'orange, mushroom salmon.
sesame tuna, well.
Ugh, only if there is a merciful god.
(tense music) -Look at that view.
-I like it a lot.
It's one of the most gorgeous settings I've ever seen.
WOMAN: Isn't it wonderful? -Look how dingy that carpet is.
-I know, it's horrible.
Disgusting.
The restaurant is drab.
Everything here is just beige.
Beige, beige, beige, beige everywhere.
It's so dated.
If it wasn't for that view outside, -there'd be nobody here.
-Nobody.
Here we are.
I have the poussin.
-Wow.
-And the duck.
-Duck is me.
-And here you are.
Thank you.
It's burnt.
Look how dry your salmon is.
Oh, dear.
-That's salmon? -Yeah.
(tense music) Oh, my God, that's dry.
(computer beeping) -This is awful-tasting.
-Sorry, sorry.
Darling, might I taste a little bit of duck as well, please? Oh, my God.
That's terrible.
Rubbery and dry.
(computer beeping) -Oh, my God.
-Hi, everybody.
How's everything? Everything cooked -Yeah.
-The way you wanted it? -Mmm.
-You like it, okay.
WOMAN: It's too hard to bite.
It is so hard to eat the bread.
-Terrible.
-Yeah, it's mushy.
That lobster sand.
Don't eat any lobster.
There's a sour taste in that lobster.
(computer beeping) -Could you cook better at home? -I can.
-Could you cook better at home? -Yes.
Can you cook better oh, jeez.
Listen, I've got to get out of here.
(tense music) (laughter) She is hysterical.
GORDON: The food is shocking, but the smell is terrible.
Those ladies all agreed that they could cook better food.
Let's go.
-Holy [bleep.]
, really? -Guys.
Behind the line.
-Dad.
-Oh, wow.
-How are you? -Hi.
Peter, uh, Tara, get the team to stop what they're doing immediately, and meet me in the dining room.
Everything off, and I mean off.
Let's go.
(dramatic music) Ladies and gentleman.
Sorry to interrupt, but it's very important.
-Let's go.
-Uh Can you all stop eating immediately? First of all, I want to apologize to all of you for interrupting your lunch.
I sat undercover with my girls for 40 minutes.
Fine dining, it wasn't.
Now, coats on, and follow me, please.
I need to show you something.
(rock music) WOMAN: Wow.
This is Hell on Wheels.
This is my epicenter that unfolds into the state-of-the-art kitchen, and it's staffed with a team that is incredible.
And so, I want you to pay attention to what has been happening inside your restaurant when you think nobody is watching.
(tense music) There was a piece of plastic in it.
-Dear God in heaven.
-Yes, okay.
They said, uh, the service was slow, so I want to move it.
Of course service was [bleep.]
slow.
Oh, my God.
What's he doing? -He's on his phone.
-And goofing off.
(laughs) Oh, you son of a bitch! TARA: Do you smell something? -Something's burning.
-Oh, [bleep.]
.
-Oh, God.
-It's okay, it's okay.
(dramatic music) WOMAN: Ew! (all groaning) WOMAN: That looks gross.
I'm glad I didn't have chicken.
(laughter) Oh, my God.
Is that mold under there? Peter, what on Earth is taking place? Truthfully, there's some things I'm definitely not aware of.
So there's things in there that you're not aware of, yet you're participating in.
(dramatic music) How stupid does that sound? -Not good.
-You're part of it.
-Mm-hmm.
-That is you.
-Mm-hmm.
-Tara, what's going on? Uh I don't Ryan, Dylan, Conner, you're the sons.
If your mum and dad weren't the owners, would you be running it like that? I couldn't say.
I'dI'd hope they Oh, man, if you can't answer that [bleep.]
question, then don't even answer.
Are you kidding me? So if the owners weren't your parents, you'd be happy to run your business like that? No.
Peter, you need to start being a little bit more honest with yourself and your family.
All we've got is 24 hours, and all of you had better wake up.
Because those 24 hours start right now.
(beeping) Owners and staff, get on your cell phones and tell everybody at home that you're busy for the next 24 hours, and you're not going to see them until this job is done.
We are now stuck here for 24 hours.
We're not going anywhere.
Can you call Abby and have her take care of the dog, please? The 24 hours is ticking, so we got to get down there and get to work.
(dramatic music) With 30 years experience, I was expecting better.
Passion, I can't taste anything, service was fragmented all over the place, and the food was shocking.
You've been telling my staff for the last two weeks how good your food is.
You can't be this delusional.
I can tell you that right now, we are very tired.
You seem a lot more stressed than him.
Trust me, that guy's walking around without a worry in hell.
-That is not true.
-That is not [bleep.]
true.
You haven't got a worry on your face anywhere.
But I look at your wife, she has.
She looks beat.
I'm telling you now -No, I'm telling you.
-You can feel me? No, not feeling, just you sat on your [bleep.]
[bleep.]
and said nothing all morning.
You can't say that about him.
You don't know him.
-I just did.
-Okay, well, you're wrong.
(dramatic music) (beeping) (beeping) You sat on your [bleep.]
[bleep.]
and said nothing all morning.
You can't say that about him.
You don't know him.
-I just did.
-Okay, well, you're wrong.
Tell me why I'm wrong.
The minute he wakes up in the morning, and the sleepless nights, and theand the tears.
(dramatic music) He's holding me up, he's holding this family up, he's holding this restaurant up.
Surely, you must be able to step back and criticize what you're doing.
What the team are doing, what your boys aren't doing.
Hashas anyone else got anything to say? (tense music) I've got a room full of petrified staff that are scared to open up and tell me the truth.
Why don't you take your family and the sons, and go and sit through the other room there? And let me have a word with the staff.
-Let's do that.
-Yep.
(tense music) Okay.
What in the [bleep.]
is going on? Let's start off with you, Kelly.
Who's not doing their job? Conner has a tendency to slack, and then, you know, all of us see it.
It's, like, well, if they're not even going to maintain the standards you're talking about, why should we? More annoying is when they're sitting back there on their phones, and all their tables are asking you for something.
Your steps of service are going to go out the window because you can only do so much as one person.
Why are they in the building if they're not pulling their weight? -Right, you're right.
-It's their sons.
I don't employ family insider business.
I made that mistake once.
I don't know what he's looking for.
He has the guts to say you don't care, are you kidding me? -I know, relax, it's all right.
-Just relax.
-Just sit down.
-This is TV.
Now, this place means a lot to you, right? I live up the street.
This place has been part of me for ten years.
I care about everybody that I work with, you know? Whether or not she can feed her child.
We love the place.
We want to help.
I just don't know how.
Peter does not strike me as a leader.
(tense music) Erich, do you think you have a leader in that kitchen? He is here a lot, but Luis has my back more often than Peter does at this point.
I'm the first to admit that I'm completely overwhelmed.
He has to attack the food because he's a chef.
-Yeah, exactly.
-He has to.
He never walks in and goes "Well, the problem's not the food.
" He always goes "oh, this sucks.
" So he'she's picking out stuff that we know not to be true.
If we don't have a positive winter, they're done, financially.
And just between you and I, over the last month, three members of my staff have been in here undercover as customers, and have left ill.
Severe food poisoning.
-I didn't know that.
-Yeah.
And I'm not here to put a Band-Aid on things.
I'm here to try and re-establish this place.
You can do it, right? With our help, you can do it? What I will need to know is do I have your commitment and insight over the next 22 hours to get this place back on the map? -Absolutely.
-Totally, yes.
Thank you for your honesty.
I'll be back shortly, okay? Appreciate it.
Interesting little insight from the team there.
So let me tell you straight.
I take my job very seriously.
I'm not going to butt heads with you.
I'll just pack up and go.
-We are killing ourselves.
-Yeah.
And we're going getting nowhere.
He's killing himself.
I'm killing myself.
-He doesn't give a [bleep.]
.
-[bleep.]
you, he does! He's in denial.
He's switched off.
-He's not in denial.
-You've spoken up.
Yeah, yeah, okay, I'm going to speak now.
Finally, of course you can.
We're not in denial.
We know what's going on here.
-You're dreaming, young man.
-I'm not.
Yes, you are.
Even when you're here as sons of the business, you don't even commit to working properly.
Do you have any idea how much [bleep.]
your mom and dad are in? 200 grand in debt, two mortgages, two jobs.
The servers are at their wit's end.
Everybody's fragmented, and the reputation is dying.
30 years experience, and what you put out on a daily basis, and what you stand for in the kitchen, -that is not your best.
-Yeah.
And if my wife had two jobs to get me health benefits, I would wake up feeling like a [bleep.]
idiot every morning.
(dramatic music) I have no interest in continuing.
(scoffs) And right now, you don't seem to feel anything.
I feel terrible.
II don't Have a think, because I'm not going to stand here and waste my time.
(exhales) Please, don't.
Unless you're prepared to commit and start being honest to where we are, not where you think you are.
-Are we committed? -Yes, yes, Chef.
-Yes.
-Yes.
-And no more bull[bleep.]
.
-No more bull[bleep.]
.
Let's go.
(tense music) Time's not our friend right now, yeah? -Yeah.
-I'll bring my team in now.
This is Brian and Teresa.
We got a lot of work to do.
We are running behind.
I need this place gutted.
Let's go.
Everything that's on these tables, we need to take back.
After that, we're taking all the tables and chairs out of here.
We're just basically clearing all this stuff out.
Everything in this room, same thing.
-I need to see you -Okay.
-And your kitchen team inside.
-Okay.
Ready? One, two, three.
Oh, God.
When I walk in the front door, the smell inside, just the aroma.
-Yeah.
-It stinks.
-Okay.
-And in your mind, there's nothing off in here? I don'tI don't smell it when I come in at all.
-Where is the walk-in? -Right here.
Take me to the walk-in.
Let me look in here.
You open that door, you can't smell that? Well, that smell's off.
And that smell is lingering through to the dining room.
There's something not quite right in here.
Look at these.
They're dead, they're gone! What does that mean when they're open like that? [bleep.]
right, you can kill them.
-Yeah.
-They are lethal.
Smell that.
We can't use these, guys.
Ami, we're getting people sick.
-They should be water-tight.
-That's true.
Beards trimmed, running water, refreshed every day.
(dramatic music) They're gone.
-What is this? -Marinated chicken breasts.
-For who? -For the line.
Oh, [bleep.]
.
(coughs) -Smell that.
-Yeah.
Smell that.
[bleep.]
! -Smell that.
-Mm.
Come on, talk to me.
I think, maybe, there were some older that have got dumped on top.
They've put the old ones on top of the fresh ones? I'm guessing that's what happened, yes.
Get me Tara, please.
Get me [bleep.]
Tara.
(dramatic music) They're all gone.
Tara, come over here a minute.
Justjustjust just smell them.
(laughs) -What do you want me to say? -They're green.
I can't get beat up anymore.
I'm not beating you up.
We're serving this [bleep.]
.
Okay.
What is this? (groaning) -What is that? -It's disgusting.
Shrimp.
Is that the ones we cook for lunchtime? Yes, yes, yes.
What is that when it's that old? Ami, where are you going? You have a weak stomach? My guests are eating it.
Smell that.
Oh, really? -Smell that.
-Yeah, I can Come on! Look itit's [bleep.]
gone.
(coughs) Where is that from? Erich.
This is crazy.
(dramatic music) (exhales) And your wife is busting her ass off, two jobs a day, and you can't even keep your product.
That has gone beyond giving up.
Oh, come on.
You need to talk to me.
Somebody needs to step up and show some responsibility.
Can you three get out of here? I need a word with him.
-Yes, Chef.
-Go, go.
Okay.
(exhales) I'm here to help you, but clearly, you can't help your [bleep.]
self! The inspector should have shut this place down months ago! It is disgraceful.
It is disgraceful.
Then how can you tell me that you care? You do not care! (dramatic music) (beeping) How can you tell me that you care? You do not care! What do we need to do? Wait for a death? Before you get your [bleep.]
together? No savings, two [bleep.]
mortgages, and 200 grand in debt.
And a [bleep.]
walk-in full of [bleep.]
.
There's at least 2 grand here.
(dramatic music) -You're right, I -It's a disgrace! I'm ashamed.
This is not who I was years ago.
This is not what I was about.
(sniffles) Get all that [bleep.]
in the bin.
Every [bleep.]
thing in the trash.
(tense music) (beeping) -Brian, you good? -Yes, sir, how are you? Let's spend two minutes and conceptualize, so -Okay.
-First of all, how do we turn this place into, like, a riverside lodge? So we're going to bring more stone throughout.
Good, so mirror this side with the stone.
Yes, sir, mirror this side with the stone.
Good job.
That carpet.
Can we get rid of this thing? How do we get this up? -Let's pull it right out, yeah.
-Got you.
Oh, there it is.
(grunts) Have you been working out? Look at this floor.
Why would you cover that up? I have no idea.
It looks amazing.
(laughs) Why are you sweating? I don't know, you did all the work.
(drill whirring) Tara, just one minute, please.
(tense music) (exhales) (grunts) I can't deal with someone that's in denial.
Tara, really? I know he's better than that.
He's better than that.
What's happened to him? He's just beat down, I think.
He's tired.
I don't know, that that's not him.
That's not my husband.
Why has he got that bad? What is it I'm missing? II don't know.
You keep on telling me you don't know, you don't know.
Tell me what you do know.
I know I was sick for a long time, and he was the one who picked me up, literally, off the floor.
(somber music) -When you were sick -Yes.
How bad was that? I had breast cancer and thyroid cancer at the same time.
It was tough.
-And how supportive was he? -Oh, my God.
He was everything to me.
That's why I would do anything for him.
You can't continue like this at this pace.
You're supporting a dead cause that's bringing you down quicker than you know.
If we don't get through this winter, it's game over, and we're about to lose everything.
(shudders) -We have no choice.
-I agree.
You got to trust me.
I'm trying to save your family.
Yeah.
-Tara, do you believe me? -II do.
Remember that.
Okay.
Okay, thank you.
-Come here.
-Oh.
-Mm.
-Thank you.
Stand strong.
(dramatic music) Tara is starting to understand the urgency of what we need to do.
All right, no pressure.
Mama's watching.
I thought I was exhausted before.
This was a draining day, but it was all stuff that we needed to hear, and we need to address.
(exhales) (dramatic music) GORDON: With less than 19 hours before re-launch, I'm determined to see if I can get Peter to remember what it takes to call himself a fine dining chef.
All right, come up, let's go.
Let's do something that you and I enjoy doing.
-Yeah, please.
-Yeah, please.
-I'm looking forward to it.
-And so am I.
And I'm here to help.
I'm going to renovate the restaurant, I'm going to fix the menu, but that's not the issue.
-Right.
-The issue is you.
It's me, it is.
You need to stand out as a leader.
-Yeah.
-And we've got less than 24 hours.
Now, can we get back to where it started? -Yeah.
-We are starting again.
-We're going to cook fresh.
-Okay.
And we're going to cook proper.
-Okay.
-And we're going to cook to order.
This is the menu we're going to be launching with.
Start off at the top.
A New England-style crab cake.
Old Bay Seasoning, arugula salad, a touch of aioli.
Next to that is a warm shrimp and fennel salad finished with a beautiful chickpea vinaigrette, and roasted cherry tomatoes.
Next to that, we've got a pan-seared salmon, served with a Stone Throw green olive pesto.
Next to that, a grilled New York strip.
Beautiful, fresh chimichurri with local herbs, wild local mushrooms, and a roasted parsley purée.
And then, finally, a rosemary honey glazed duck breast with creamed leeks and confit of new potatoes.
Everything on those plates are going to be cooked to order.
-Okay.
-And we're going to cook one of everything now together.
-Okay, good.
-And then, you walk back into that kitchen.
-Yeah.
-Who's the head chef? -I am, yeah.
-[bleep.]
right, you are.
You're going to hold those reins, and run that kitchen with authority.
-Right.
-Okay.
-Yep.
-You got me? Yes.
Duck.
Now, we score it.
That will release what when we score it? Release the fat, and let it baste the duck breast as it cooks.
That is the chef's dream, right? -Yes, it is.
-So we score it.
-Yeah.
-We lightly season it, and we leave that sitting there for about two minutes.
(rock music) Into the pan it goes.
Does it go in the oven skin-side down or skin-side up? I think it should go skin-side up, so that the fat goes over the meat, no? Because look, how much fat's on there? -There's no fat there.
-No fat.
So if I put that down, it's going to dry out.
PETER: Dry on the pan.
So skin-side down is my protection.
That's where it sits.
That's the money there.
-Into the oven.
-Okay.
That is it.
(groovy music) And we're done.
There are three things on the plate, that's it.
Creamed leeks, confit potatoes, the duck.
Slice that in half.
If you slice it into thin little pieces, what happens to it all? -It gets cold, it dries out.
-That's right.
Yeah.
Dark pink crispy skin, beautifully caramelized.
Nice.
And this is a light orange glaze.
Dig in, dig in, dig in.
Duck, nice and crispy.
-Mmm, mmm, very moist.
-Moist.
What do you think about this menu? I like this menu.
I think the honesty appeals to me more than anything.
-And you can cook -Yeah.
-With love on a daily basis.
-Yeah.
For your wife.
Peter, I want you to watch something.
I want you to listen, and listen carefully.
It'sit's hard working seven days a week.
Because I do work my day job, and then I come here at night.
I just wish it wasn't this hard every step of the way.
It's tearing me apart, quite frankly.
I'mI'm exhausted physically, emotionally, financially.
I don't want to say I can't do it, because I have to do it.
I have to do it for my kids.
I have to do it for my husband.
I'm sorry, I'm tired.
(tense music) (beeping) (beeping) (soft music) That's a woman who loves you dearly.
When she was sick II thought I was going to lose her.
I want this restaurant.
I want it toto work and to succeed for her.
When she started to get better, I realized that the only important thing to me was her.
You need to step up.
It's time to get rid of that burden off her shoulders.
You need to dig deeper than you've ever dug, and you need to be more firm than you've ever been, because we're on the brink of going under.
-So you can do it? -Yeah.
(dramatic music) GORDON: I'm comfortable with the menu we're putting in place.
The team are going to train throughout the night with my team.
My one big concern is Peter.
Can he grasp the urgency and step up, act like a boss, and more importantly, start taking weight off Tara's shoulders? Because it's killing her.
MARY: Let's get cooking.
You guys are getting steaks on.
PETER: Steaks are seasoned.
Just a touch of oregano.
You don't want to overpower it.
-Okay.
-You go higher, you have more control of where the salt goes.
PETER: These are just roasted mushrooms? MAN: Yep, they're wild mushrooms.
They're, like, shiitake, Portobello, and oyster mushrooms.
-Okay.
-I just roasted them out with a little bit of thyme and some garlic and olive oil.
-Okay.
-It's going to flambé.
Don't burn yourself, so be careful.
There you go.
Okay, and you're ready to plate.
And then, maybe a little bit less pine nuts next time.
We've got Ami for duck and salmon.
(rock music) GORDON: While the rest of Seymour sleeps, there's no rest for my renovation team.
BRIAN: We still have a bunch of [bleep.]
to do.
Clean these floors, finish painting here, put two beams up, hang curtains.
TERESA: I know, I'm dying.
(yawns) TERESA: Oh, my God.
What time is it? GORDON: And as dawn breaks, there's still plenty left to do.
Once that dries, do a second coat.
-Um, we good? -Yes, sir.
-They look beautiful.
-Thank you.
Because it's not antlers, but it's just that reclaimed wood.
-Right.
-That looks fantastic.
-Thank you, yeah.
-They are really good, indeed.
I love the way you put them together.
Nice, yeah, very cool.
(rock music) Good job.
All right, finish up that salmon.
Yes, Chef.
Because you see, as it's cooking, the color changes.
So when it gets up to just under halfway or so -Pop it in the oven? -That's when you pop it in.
Okay.
We can go ahead and dress the tables.
We have some table runners back here.
Okay.
Go right through the middle of it.
Come down a little bit.
-Right there? -Yep.
(drill whirrs) We have lanterns, we have little flower arrangements, and then, we have a little triviss.
Oh, it looks good.
GORDON: Despite the huge amount of work needed, the dining room is starting to come together.
Lining these up makes me crazy.
(rock music) All right, this is looking good.
Okay.
Come in, guys.
Come over to the middle.
So running a business, we need to be in control of it.
We've installed the state-of-the art POS system TouchBistro.
We'll see our profit, our loss.
We'll see our margins daily.
It helps run the business efficiently.
All that information will make things much easier to keep a handle on.
-We have a restaurant to open.
-Oh, yes, we do.
Under 60 minutes from now.
Tara, lead the dining room.
Get them set up.
-Absolutely.
-Yeah.
Peter, get the kitchen.
Come in, come in, come in.
We've cleaned the kitchen top to bottom.
ERICH: Oh, hell yeah! GORDON: Right.
I've replaced everything, brand new.
-This is so cool.
-Gorgeous.
-Wow.
-The most amazing mixers, thermal blenders, steam tables, grills, non-stick pans, boom.
Beautiful, perfect for the salmon and the duck, yeah.
Salmon, duck, okay.
16 minutes from now, those doors are opening.
So fire one of everything.
-Fire, heard.
-Fire everything, heard.
Give me a time, please, Peter.
-10 minutes.
-10 minutes, let's go.
Yeah.
(dramatic music) PETER: Steak on, duck down.
-Salmon go down, please.
-Salmon next, yes, sir.
-Press the salmon, remember.
-Yes, Chef.
-Did you put oil on those? -Yep.
-Watch your back, open flame.
-Open flame heard.
Five minutes or so, Chef.
We're opening in seven, so I need it in four, please.
-Thank you.
-Four, heard, Chef.
-Ready, let's plate 'er up.
-Yes, Chef.
Let's see it, let's see it get done.
I need food, Peter.
I need food.
-Shrimp up.
-Shrimp are up.
-Crab cake is up.
-In the window.
(dramatic music) First of all, visually, that is not what we showed you.
Look at that duck, guys.
Who plated that? Chef, I did.
I put the leeks on the plate.
GORDON: Look at look at the leeks.
The duck is terrible.
But the oil and the mess on the shrimp.
Way too heavy.
Who cooked the shrimp? I did, Chef.
So they're not cooked properly.
Okay.
-Who cooked the salmon? -I did, Chef.
It feels slightly undercooked inside, and it is.
It's still raw there.
The easiest protein to cook.
I'm not serving that [bleep.]
.
Hey, I need to open the doors in less than five minutes.
The team needs to come together! Come on, guys.
(dramatic music) (beeping) (dramatic music) GORDON: I'm not serving that [bleep.]
.
Come on, guys! Mary, take over.
Come here, you.
-This is your brigade.
-Right.
It's not good enough.
I shouldn't be motivating your team.
You should be motivating them, so that's not cooked properly.
And if they're not certain, what do they do? Cook four shrimps, and do what? -Check one.
-Check one.
Yeah, sure.
Salmon undercooked, duck is a mess, shrimp undercooked.
It's not good enough.
You got to rally your team around now, okay? -Yes.
-You've been there, right? -Yeah, all right.
-Let's go, come on.
All right, thank you.
(dramatic music) GORDON: It's time to see if Peter can step up, and take control of his kitchen.
All right, guys, let's set up the line.
GORDON: If he can't, I fear that Tara will collapse from the pressure.
-Luis, here, doing the steaks.
-Okay.
And the shrimp.
Erich, here, doing the duck and the salmon.
-Okay.
-And I'd like Ami on the far side of Luis doing the crab cake.
MAN: Those need to be polished.
(beeping) Seat one will be all the way to the left.
One, two, three.
One, two, three.
Okay? (dramatic music) PETER: We're going to have a strong night.
We're going to stumble, all right? When we stumble, pick yourself up, pick each other up.
Heard, Chef.
ALL: 14, 13, 12, 11 I just want to say to all of you, understand the importance of this launch, and your sons now are members of staff tonight.
ALL: Three, two, one.
-I guess we get them in? Uh, I think we're ready.
Everybody ready? Let's go, open that door, and welcome our guests.
(dramatic music) All right, we've got to correct those mistakes now.
The doors are open.
How are you? Welcome back.
-Good to see you again.
-Good to see you, too.
-Yes -We're happy to be here.
Happy to have you.
Four? -Please.
-Get ready.
GORDON: In just 24 hours, this fine dining restaurant has been brought back above water.
All right, follow me, please.
GORDON: Thanks to an updated color palate and added texture, we highlighted the view and created a welcoming interior.
-Wow, look at this.
-Oh, my goodness.
GORDON: Gone are the ragged carpet, drab walls, and uninspired concept.
MAN: Oh, wow.
JENNIFER: I love it.
I am so excited.
-First tables are down.
-Thank you, tables are down.
-Tables are down.
-Yeah, let's get it done.
-And I'm going with the duck.
-All right.
-Welcome back.
-Hi, Jean, hello.
-Hello, lovely, how are you? -Mwah.
The salmon is incredible, crab cakes are delicious, duck is amazing, New York strip is amazing.
-Oh, you got to try the duck.
-But I'll leave you.
-Order in.
GORDON: Here we go, this is it.
Crab cake, shrimp fennel, followed by duck breast, pan-seared salmon.
-Yes, Chef.
- Heard, Chef.
-Thank you.
-I can't hear you, yes or no? BOTH: Yes, Chef! -Oh, thank you.
Let's go, ticket in the window.
Crab cake, shrimp, give me a time.
-Give me a time on the shrimp.
-Crab cake, shrimp.
I got four minutes on the shrimp.
-Four minutes.
-Good, let's go.
Gentle on that salmon.
How many duck are in the oven? There will be two, Chef.
-Let's go, big man.
-Yes, Chef.
The uniforms really look spiffy.
-Yes, yeah, thank you.
-Yes.
Right, uh, Peter, I need a push on the appetizers now, okay? -Okay, Chef.
-I'm waiting on the fennel now.
I'm waiting on the shrimp now on table one.
This is easy, guys.
There's only one appetizer.
The whole push was on the apps first, right? -Yes, Chef.
-That's what we're doing.
I've got one shrimp [bleep.]
now.
-These are nice, too.
-Oh, yes.
-And you can't steal them.
-All right.
Okay.
-Uh, Peter, my friends.
-Yes, Chef? The Golden Girls, let's go.
They've been sat there for a half an hour.
-Table six, let's go.
-Table six, Chef.
Where are the entrées, guys? -Peter.
-Yes, Chef? Look at me, young man.
I'm getting bits of tables.
I've got two New York strip well done.
-Yes, Chef.
-I'm tracking three.
I've got one salmon that needs a New York strip.
-Okay, Chef.
-Crab cakes are in the window.
There's just nothing cohesive here.
-Yes, Chef.
-One table, okay, is one salmon, one New York strip.
The other table is five New York strip, that's simple! You're waiting on your entrées? All right.
The wait, it just seems a bit longer than I expected.
(indistinct chatter) (dramatic music) Where's the rest of this table, now? -Salmon is in my hand, Chef.
-Come on, guys.
Talk to each other, and work as a team.
Yes, Chef.
I lost the skin on the salmon, Chef.
-It's all right.
-Firing a new one.
(dramatic music) GORDON: Come on, guys.
Talk to each other, and work as a team.
Yes, Chef.
I lost the skin on the salmon, Chef.
-It's all right.
-Firing a new one.
And what's the [bleep.]
point? Two minutes, he said.
Two minutes.
I'm sure they're overwhelmed.
-Peter.
-Yes, Chef? I want you coming around and expediting.
I want your team coming together.
-Come over here and expedite.
-Yes, Chef.
The service is falling apart.
More importantly, the cooks aren't cooking together, and they're not completing a table.
So now, I've put Peter in charge, and fingers crossed, he's going to align the cooks and get these tables out together quickly.
PETER: All right, guys, urgent is that one shrimp and two crab that I called before.
We got to get those fast.
Are those shrimp down, please? Third shrimp is down, I got about another minute for this.
Check the standard.
Are these going to the plate? ALL: No.
It's there, looklook at me.
It's there.
-Wipe the plate.
-Wipe the plate, please.
-You'reyou're driving.
-Okay, driving, yeah.
You're in the driver's seat.
Wipe the plate.
-Wipe the plate.
-There you go.
-Make sure the rim is clean.
-He's not your son.
There you go, he knows what he's doing.
And I know he's your son, but he's not tonight.
-He's a runner, he's a server.
-Right, he's a runner.
So go, go, go.
And when your staff see you treat him like that, -they think "[bleep.]
.
" -Yeah, oh, yeah.
-"Chef stepped up.
" -Yeah.
"I'm going to raise my game.
" (rock music) Oh, my God.
-Wow.
-Awesome.
-Erich, Erich.
-Yes, Chef? Do you have another salmon? I can't use this one.
Do you have another one, please? -Show me.
-The skin broke off.
Yeah, no, well spotted.
That's the stuff you should be spotting.
And then, all of a sudden, it resonates.
-Right.
-They won't do it to you again.
-Right.
-Unless you check up on them, they'll just continue sending, remember? -Yes.
-Those days have gone, yes? Yes.
(upbeat music) Yesterday, the food was cold in the middle.
Bland, there was no seasoning whatsoever.
This is just a complete 180 from yesterday.
The game has been stepped up.
-Absolutely.
-So good.
Finally, it's coming together.
Let's go.
-Thank you.
-You're welcome.
-Is everything all right? -Awesome.
All right, all good.
-All right, thank you so much.
-Got your steak here.
Oh, my God, look at the dishes! -Some coffee? -Go thank Jean for me.
-Tell him I love -I will thank Jean when the night is over for you.
(laughs) GORDON: Much better, the New York strip.
(upbeat music) We are in control.
That's exactly the way it should be.
-Yes, Chef.
-And they're singing -Yeah.
-To your tune.
They're talking to each other, yeah.
They are talking, so it's a constant rush.
We're back in control, where it should be.
-Great job.
-Oh, thank you, Chef.
I don't know, Millie, I guess you and I are savoring every bite.
-Ladies.
-Excellent.
-Good.
-Excellent, excellent.
Can I just say thank you so much for making me feel a part of your incredible, amazing little team.
Good night, Gordon.
Thank you so much.
Will you take care of yourselves? Yes, thank you, Millie.
Millie, I love you.
-I love you, too.
-Good.
Take care, then.
Uh, great job tonight, by the way.
-Thank you.
-It wasn't easy.
Have 50 people slammed like that in 90 minutes.
-Are you kidding me, huh? -Mm-hmm.
I'd like to talk to you and Peter.
Okay.
Okay, I need a run hands, please, Ryan.
You are in control.
I need you for 30 seconds.
-Okay.
-Ryan, expedite.
-Okay, sure.
-Okay.
-Well done.
BOTH: Thank you.
Can you hear that atmosphere? (laughter) I was in my own world with the crab cake.
I know, I love it.
PETER: The sound of a happy restaurant.
TARA: Happy restaurant.
GORDON: That's the sound of a chef running his business.
Yes, Chef.
Uh, an amazing job in the dining room.
-How do you feel? -I am overjoyed.
24 hours ago, this shell was a different restaurant.
PETER: Yeah.
GORDON: You are an amazing family.
My time is done.
-Thank you so much.
-Thank you.
TARA: I am very grateful.
It was definitely worth every second.
Every brutal, painful moment.
I would do it again in a heartbeat.
It may have been a rocky start, but my God, was that a strong finish, Chef! Thank you, Chef.
Thank you.
It has been a very hard 24 hours, but I feel alive.
I feel excited.
I feel like jumping up and down, and glad I'm not in denial anymore.
-I'm going to miss you.
-Say that again.
-I'm going to miss you.
-What? -Sit down, let me tell you.
-What? I'm going to miss you.
With his encouragement, I was able to dig deep and I feel a million miles away from where I was.
-Great job, both of you.
-All right.
-Thank you.
-Thank you, Chef.
-Good night.
-And good night.
(bright music) Peter found his voice tonight, and fell back in love with cooking.
Hearing him orchestrate his own service was beautiful.
Happy customers, a beautiful riverside lodge.
Stone's Throw is back.
And fingers crossed, it's back for good.
(horn blares) (computer beeps) The biggest change.
We were reminded of some standards that we had replaced.
We let those standards slip.
They're back.
That needs to be re-plated.
The staff is very positive about that.
They like the guidelines.
The whole operation is operating more smoothly.
Compliments on table 15, guys.
Now let's get compliments on every table.
And we've been able to get away for a few days.
-Yeah, and that is -Unheard of.
-Unheard of.
-Actually, two Friday nights in a row.
PETER: Overall positive at this point.
PETER: Baby steps.
TARA: Yes.
But headed in the right direction.
GORDON: Next time, I'm in the jazz district of Kansas City, Missouri.
You can give me as much [bleep.]
as you want to give me.
Let's go ahead, because I got time.
GORDON: A family business has hit a wrong note.
-If she wasn't your daughter.
-Fired.
GORDON: Thanks to daughters who have attitudes so off-key.
I'm just getting tired of dealing with precious little princesses.
Now I'm getting ready to get disrespectful.
-Are you out of your mind? -I'm telling you the truth! It will take all I have to make them face the music.
-You're in denial.
-[bleep.]
you! -Oh, [bleep.]
me? -[bleep.]
you! -No, thank you.
-I don't even want to talk to him.