- Maybe if we go clamming.
- Clam dip.
Let's make a quahog clam dip.
- Quahag.
- Quag.
- Kohag?
- Quag.
- Kohag.
- Quag.
- Kohag.
- Anything you want.
[jazz music]
- Might get ugly.
- We don't have time to screw around.
- What do we do?
- I will not be the last
thing on that table.
- [Claire] We're sizzling over here.
- [Chris] Best one yet.
- [Brad] For sure.
[screaming]
[laughing]
- Oh no, Andy!
- Oh yeah, baby!
- What is happening out there?
- How good can turkey actually be?
- Uh, fantastic.
- [Andy] Cranberry sauce.
- I feel really good about it.
Sumac, I brought two
quarts, I hope that's cool.
- [Carla] Mashed potatoes,
but also maybe some not mashed potatoes.
- [Carla] It looks really nice.
- [Molly] Carla!
- [Andy] Stuffing, stuffing.
- Stuffing fried rice.
It's like falling out of a flavor tree
and hitting every branch on the way down.
- [Christina] Feeling
great about brussel sprouts
and we're all about a squash.
- What?
What is going on?
- No, no, no.
Yeah, it's pumpkin pie, bro.
Have you ever been to Thanksgiving?
- Our flight is in five hours
and we haven't gotten
our pies in the oven.
- Good pies, right?
- Yeah, you better hope so.
So, yeah man, we're going to be cooking
the perfect Thanksgiving meal.
I think we should try and keep it into,
you know, not everyone has
an awesome test kitchen with 35 ovens.
Something that people can do.
- We all have to communicate
before we actually get
to that final kitchen,
about oven temperatures,
and timing, because
- [Rick] Yeah we have to have a schedule.
- The recipes is only
like half the battle,
the other half of the battle
is trying to work on strategy and timing.
And like the 30-45 minutes before
- Yeah.
- Is so unhinged,
- Yes!
- Where it's like everything
is trying to reheat,
and get on the table hot.
But what is gonna be even harder than that
is figuring out like,
do the meals works from like
a food prep stand point?
And like what if everything
needs to be in the oven
at the same time?
- We're gonna have to rent a
huge cabin somewhere beautiful.
- Yeah.
- And cook it together, a whole weekend.
- You have a house in Cape Cod, right?
- Yeah, but that's a,
- Can we just
- Yeah, let's go there.
- [Brad] Oh my God, perfect!
- Yes, let's do that
- That's very like
- There's one oven.
- Oh there you go.
The original colony,
- Yes.
So patriotic.
- You know?
- Yes, let's do it.
[drum beat]
So I'm here, in my
parents' house in Cape Cod,
and I was told that the entire
test kitchen is on their way,
and very close, so I'm
just waiting on them,
so we can make a game plan
for [laughs] Thanksgiving,
which is tomorrow.
There's no part of this
that feels right or normal.
It's the middle of August,
it's like worlds colliding,
people showing up to my parents' house.
So it's really strange, but I
think it'll also be very fun.
Oh they're here!
[laughter]
Hi!
- Hi Claire!
- You drove?
- We had to stop though, damn kids.
- Do you have any seltzer?
- Do you have any beer?
- We have seltzer.
We have seltzer and beer!
But we call it the compound,
like the Kennedy Compound?
But not really.
- There are two Christinas, hi!
- Welcome, you made it!
Wait, who has not met my mom before?
This is my mom, her name is Sauci.
- Hi everybody.
- Okay, everybody is gonna
make themselves at home
like Brad, and we're gonna talk
about our game plan for tomorrow,
because we mostly have to
think about oven real estate,
and a run of show.
- I just wanna say welcome to everyone,
thanks for coming to Cape Cod.
[crowd thanks Claire]
Drink a little wine.
[glasses clinking]
- Look everyone in the eyes.
- Cheers, cheers, cheers.
Can I ask a real question?
What time do we want to sit down?
Are we gonna work backwards?
- Oh, great question.
We usually sit down at like Six.
- Oh wow.
[surprised murmurs]
- That's later.
- What time?
- 4:30!
- 4:30? Okay.
- It's sort of arbitrary.
Like, whatever go time is,
then everything is a minus.
- True, right.
- Right?
- Totally.
- Can we talk about how we like,
we've never seen, we
haven't seen each other's...
- So Andy and Brad want
to start with Turkey.
- Yeah, Andy and I made the turkey.
- We went with a
free-range, happy-ish bird.
- [Brad] We tried smoking one,
- [Andy] We tried frying.
- [Carla] Okay, but in the
end, you went with the oven?
- We're gonna need, what?
A good hour and a half?
- We broke down a 12 pound bird in parts,
and it's probably gonna take a total of
an hour and 20 minutes, and
then rest for 30 minutes.
- Okay, so a 30 minute rest,
- Round that to two.
- Oh, cranberries.
Sensitive subject.
- The cranberry sauce is made,
pretty much exactly the
way we did it before,
except without an sumac.
- Do we wanna put some sumac in there?
- I forgot we're artists.
Sumac? Yeah, definitely.
You know, I go, I go on a
pie competition with Claire,
come back and the sumac's gone.
- The sumac, I'm gonna make it
optional in the final recipe.
- You know, just watch
who you're friends are.
[Andy laughs]
- Potatoes.
- We went on a journey
with a potato master.
The potato man himself!
- The potato master!
- Potatoes.
- The people want mashed.
- But we demanded something crispy.
- [Molly] And so we
added some texture back
into the potatoes, because we feel like
the Thanksgiving plate really needs it.
- Gravy would probably go
pretty well with that too.
- Well, funny enough, we also made gravy.
- [Claire] Is it done?
- [Molly] Yeah, we made it.
- [Claire] Okay so...
- It's in a quart container.
- Quart's a little, little shy.
- Just one?
- Okay so let's do one stove
top reheat for mashed potatoes,
- [Claire] Okay.
- and then microwave for the gravy.
- [Claire] Good ol' Mike.
- This is Tuna.
This is my dog Tuna, who
came to the Cape, obviously.
- Stuffing.
What a journey.
Rick and I kinda took
things a bit further.
We're gonna present one whole,
we're gonna take the other stuffing,
and turn it into stuffing fried rice,
Which we're gonna top with
sort of a smoky chili crisp.
- Are you even able to
talk about sides yet?
- No.
- [Claire] It was really rough.
- Every time I came down, you
guys were just like [huffs].
[group laughter]
They're laughing, and I have no idea why.
- It's a roasted squash salad,
but everything else is raw.
The roasted squash, which
we just left in halves,
so that they were, like really
pretty, cause you sort of
maintain that natural shape.
- Hopefully they got cut smaller.
- Oh, what?
- The shadiest, it came from above.
- Well that's devastating.
- [Christina] But so
now, we are going to...
- I don't even want it anymore.
- We also tried to make brussel sprouts.
What was the glaze for your brussels?
- Caramelized honey,
[Claire and Christina laugh]
Is that what you guys developed?
- That is what we just developed.
- I do think it ended up in the place
that we wanted it to go,
but it was like a very,
like roundabout way of getting there.
- Also with pie, I walked in, at like,
the worst possible moment.
- I didn't like the surprise.
- They had Rhoda tell us
because they knew I
wouldn't get mad at Rhoda.
- What did we win an award?
- So we've entered you into a pie contest,
at a county fair in Colorado.
- I was happy with our pie,
- [Claire] Were you?
You didn't even taste it!
How do we know?
[laughter]
- [Brad] So we made this Cherry pie,
and they brought us out
to this County Fair,
Adams County Fair.
- [Claire] We went to the petting zoo.
- [Brad] It was a fun day.
- We didn't win.
We still think it's a winning pumpkin pie.
We really liked it, we think.
But we'll try it for sure tomorrow.
I'm gonna bake it tonight.
This actually isn't that bad, this plan.
- No, we're in good shape.
- Because so much is done ahead.
Working backwards like Carla
said, which is a great plan.
So 4 p.m., we sit down.
3 p.m. your stuffing goes in at 300.
- So turkey is out at 3:30?
- Yes.
- Right.
So that means your
turkey needs to go in...
- [Carla] 2 o' clock.
- So starting at 1, we'll do brussels.
how long did squash take?
- 20-25.
Could you do that at 12:30?
Okay, so we have our plan for tomorrow.
We're anticipating a 4 p.m. sit down.
Seems like a pretty doable schedule.
But we're gonna stop for now,
because we have our own
dinner plan ready for tonight.
Which is lobster rolls.
- [Andy] Yeah!
- So everyone is getting put to work.
- Okay, let's go lobster rolls!
[group cheers]
[drum beat]
- [Claire] That's for the tomato.
[shouts]
[muffled background chatter]
- Cheers!
- Thank you Claire!
- Thanks for coming.
I know it was a schlepp.
Last night everyone
left, and I cleaned up,
and I then I got tired,
and I did not make the pie.
So I made it this morning,
it just came out of the oven.
That looks great, I know
that wasn't part of our plan.
But everyone is on their way here,
and should be here in a few minutes.
It's about 10 o' clock in the morning,
they're already late, so I
think, if I had to guess,
shooting for four p.m. dinner
means a five p.m. sit down.
This poor oven is gonna get a workout.
Are they here?
Yep, oh, comin' a little fast around,
oh it's Brad.
Yeah, my dad would not
be happy if he saw Brad
driving that fast around the road.
Watch out for the flying grasshoppers.
- [Carla] Flying grasshoppers?
- Don't all grasshoppers fly?
- I don't know.
But this time of year there's
like a million of them.
- You shoulda seen how
many of them there were
- Oh my God, [shrieks]
Okay I'm gonna go back in the house.
That's enough outside.
[jazz music]
Are we gonna kayak?
- I can do that.
- Oh I wanna go kayaking.
- There is a couple.
And actually, one of them is for two,
so three people can
kayak at the same time.
- Well before we go
enjoying the beautiful day,
I think we should,
let's figure out our Thanksgiving plans.
- We're gonna be in a hot kitchen cooking
on a beautiful summer day.
- Tuns.
[everyone coos]
- So potatoes up first,
followed by squash and brussel sprouts,
and then after that, it's like,
pretty like slow roll.
Andy and Brad, you gotta
pull the turkey around noon.
- Yeah.
- [Brad] Alright.
- [Claire] We decided.
- So Molly and I are
going in the oven at 11,
potatoes in, when we're done,
we turn it over for squash and brussels,
so sides goes after us.
That gets us to like one o' clock.
Two o' clock, turkey in,
but you have to turkey out,
- [Brad] Pull it out at noon, room temp.
- [Carla] To start tempering.
Turkey in at two, Stuffing in at three,
We have a lot of timers we need to set.
And then we're gonna eat at four!
- [Molly] Let's bake some potates.
- [Carla] Yeah, we just put potatoes in,
and start our topper offer.
- Chris and Rick, you
guys need to check out
the outdoor cooker, and re set it up.
- Bye, have fun, clamming and kayaking.
- Wait, don't clam without me!
- [Carla] Everybody's leaving.
- I'm gonna have FOMO.
- I totally engineered
that we would go first.
- Oh, why?
- Because then like...
- You're trying to chill,
yeah then we're chilling the whole day.
- Free and breezy.
- Let's get those potates in the oven.
- The great thing is, now we actually have
a written recipe, instead of just our like
random notes that were
written all over the place.
- Yeah.
- When we were working.
[drum beat]
- Uh, okay, potatoes are in the oven.
- Our cream infusion I think
is made, locked and loaded.
- Oh.
- So let's make our crispety-crunchety.
- [Molly] Two slices of bread.
Add in chips.
Garlic cloves.
- [Carla] What?
[drum beat]
- The crispety [shrieks].
- This is a very beautiful bunch of thyme.
- Alright, let's find
out where my dad keeps
the outdoor cooker.
Oh there it is.
- Do you have a wok?
- Let's talk to Sauci.
- Oh my God, it's gonna be a great day.
- Wait, you guys, I wrote
instructions on how to use it.
The last time we tried to do it.
- That is the most "Claire"
thing, I have ever seen.
- See, to light burner
before hooking up hose.
Open all valves to release
pressure, then close.
[drum beat]
- So easy.
Didn't have to YouTube or anything.
- I'm gonna investigate a wok.
- [Rick] Okay.
- Which, don't hold your breath.
- Yeah, flame, go fire.
- [Claire] You're good. Amazing.
- Are you getting the seltzer or am I?
- Alright, fine.
- I'll take, I'll take a pomplemousse.
- Our outdoor set-up is so [bleep] cool.
[Carla laughs]
He's like "When you go in the house,
"can you make me a drink?"
I'm like "whatever Chris".
- What kind of drink?
- I don't know.
- I think he wants, like,
a grapefruit Spindrift,
with like a fresh squeeze of lemon.
- [Rick] No.
- [Carla] A citrus spritzer?
- I'm scared
- Too small?
- It may punch a hole in this.
- We have a 12 inch cast iron.
- That's, that's the ticket.
- Great, yeah.
- He did make you gourmet
coffee in his hotel room.
[Carla laughs]
- Okay don't guilt me!
Dude I'm coming,
- We're like literally wait,
what happened, no more grapefruit?
- I told you! What did I tell you?
[Carla laughs]
[jazz music]
- Your drink, sir.
- What, cheers, team stuffing.
- [Rick] Woo Hoo!
- They're literally sitting around,
in collapsible beach chairs
around a butane fire with a skillet on it,
- Oh, smelling good in here!
Smelling like Thanksgiving!
- [Molly] Drinking cocktails.
- Let's get the wine going.
Oh, what's this little number?
- That's our little paprika,
thyme, lemon zest situation
that goes tossed into
the topper whopper when it's still warm.
- The topper whopper?
That's pretty stuff!
- [Molly] Why does Andy
get to call the shots?
- I went somewhere for like a day,
and he just changed all the recipes.
But it's cool.
The sumac in the cranberry sauce
I'm a little disappointed about.
- But that's the thing about recipes,
if you wanna put sumac in it, you can.
- You should.
- You know?
- It's just that these are
just inspirational guides.
- Yeah, exactly.
- I couldn't agree more.
- Guys.
This is the one that we wrote about!
See? See how it's metal?
- [Brad] But that's a
food mill, not a ricer.
- Right, it's a, correct.
- Oh God we've been
calling it the wrong thing.
- I mean it is kind of a ricer.
It actually was so important
that I did not forget the
food mill that we wrote about,
that I hung it on the door
the night before we left.
'Cause I was like "I cannot forget it."
- [Molly] I'm gonna start
heating the mashed potato,
We're lightly golden, but
these need to go further.
They're sizzling.
How's Tuns doing?
- [Carla] Keep an eye on
the crispety, would ya?
- I'll hold the wheel.
What am I looking out for, anything?
- [Molly] Tuna!
- We're almost done, dude.
- Gimme that.
- [Andy] Tuna's gonna be the
real star, for this episode.
- [Brad] Oh, nice.
[drum beat]
- Ah, Oh, [shrieks]
- [Molly] You hear that pop.
- Definitely.
- You can tell they're butterballs,
cause look how easy they're peeling.
I mean it's just a true joy.
- [Andy] Wait can we
taste some topper whopper?
- No.
- [Andy] No?
- Topper whopper not til many later.
- [Andy] Ugh, God.
- Oh my God, look at all the helpers!
- Wow.
We have a lot of very hot potatoes,
would you guys mind helping us peel them
if we give you paring knives?
The potatoes just came out of the oven,
and I know that they're really hot,
but we're calling for peeling
hot potates in the recipe,
because it's just the only way to do it.
Oh my God, you're just
raw dogging it over there.
- [Chris] Oh wow.
- I burn myself a lot, I have
no feeling in my fingertips.
[drum beat]
- I'm gonna take these
over to the stove, now,
and we're gonna finish mixing them up.
- Thank you for your help, everyone.
So much moral support.
Oh, it's gorgeous.
- It's gorg-ina.
- Mm.
The topper whopper.
- Rendition of what it
will really be like.
- Cause you're getting more
solid, you're getting more mm.
Delicious!
- Okay!
We're like, done.
- So literally done.
- Let's go chill.
- Let the record show,
- [Molly] When were we
supposed to be done?
- That took us less than
an hour start to finish.
- We were supposed to be done at 12:30.
We are 40 minutes in advance.
- Passing the baton?
- [Carla] Passing the baton, that's right.
And these two turkeys are going outside.
- Alright Andy, I'll go grab the bird.
Come with me.
Oh there's our bird,
dry rubbed, nice nice.
Cold, we're gonna let it hang out,
back in the kitchen Cheech.
- [Andy] Alright, we have our parts,
we're gonna let it rest
for two hours like we said.
- We'll get Claire and Chaey in here,
we'll pass the baton,
they get the sides going, we'll
touch base in a little bit.
- Sounds good.
[towel whips]
This is the turkey baton
that we did not come up with,
but we're just kinda keeping it going.
- Can we not do better than a...
[Brad laughs]
- I think so,
- [Brad] No, it's perfect.
- We're leaving our turkey
out, you guys get on sides.
- Yeah, we gotta do our roasting.
The first thing we'll
do is roast the squash,
[Christina hums agreement]
which you'll have to show me how,
because apparently that got changed.
- It's not a big deal.
- And then prep salad stuff
while that's roasting,
and then roast brussel
sprouts when these come out.
And then prep the glaze
while the brussel sprouts are roasting.
- We're making the exact same salad,
but the components are coming together
a little bit differently than they were.
We were just talking about the,
like composition of a Thanksgiving plate.
Which was to have like the
whole roasted halves of squash
tucked prettily, like into the salad.
It became a problem when
you were thinking about like
all the other things that
also have to fit on the plate.
So do you really want a half a squash,
on a Thanksgiving plate.
Which is a fair enough point,
- I hear that.
- So we'll do basically the same thing.
Take off the ends as we were doing.
So we'll scoop this and then,
- Okay, I can scoop.
- And then we will just
cut these into crosswise,
- [Claire] Okay.
- [Christina] Like one inch slices.
- And then it does make
it a really easy swap
if you can only find delicata.
- Exactly.
- Okay, that makes sense.
[drum beat]
- You trust Sauci, right?
- Oh my God, yeah.
Sauci and I, we're a
great team in the kitchen.
Everything I know I learned from Sauci.
- I can tell.
- Even though so often I talk about
the things that she did where it's like
"I would never do that."
- Hi Sauci.
- Hi.
- What're you guys making?
- It's a roasted squash salad.
- Oh!
- I've learned that division
of labor is most important.
It's like if someone can
have a dish that they own,
it's better than having
to divide up the labor.
- When Claire is in the kitchen,
it's clear that there is one chief,
and a lot of under-workers.
"You're not even chopping
the parsley correctly!"
Or, "That's not how I want it done."
- I mean,
- "You're not doing it right,"
Or "Do it this way."
- I maintain that people
just don't listen.
- You heard what she said
to me yesterday, right?
- Oh, you're doing it that way?
Sometimes it has to be a dictatorship.
And in the kitchen is one of those places.
Everyone has a job.
- Everyone has a job, everyone has a job.
- That's more like communism I guess.
[Sauci laughs]
Okay, let me put these in the oven,
they won't take long to preheat.
Alright.
- What kind of squash is that?
- Oh, this is a, an 898 squash.
- It's a designer squash.
- [Christina] Boutique.
- Designers.
- Yeah, with wider availability come fall.
They have low water content,
so they get really nice and brown.
Alright, shall we roast?
- Let's roast.
- [Claire] Glug.
[drum beat]
12:30 on the dot.
We did not plan this, and
12:30 for our squash going in.
So we're good.
- [Christina] Eight
minutes, we'll check them.
- [Claire] Yeah, and
we're just gonna rotate,
we're not gonna flip, like as in toss.
- [Christina] Yes.
- On the tray.
Okay, and here's our pecan vinaigrette.
It's delicious.
It's really, has that
almost, like in a great way,
that nut buttery, real
savory quality from the nuts.
Now we wanna break apart the radicchio?
- Yes, okay.
[drum beat]
- This is the most relaxed
Thanksgiving that I've ever had.
We're gonna check these.
- Oh wow, you were not kidding.
- Yeah.
I don't think they're done yet.
I just want them to be caramelized,
because that's the whole point of using
this squash variety, you know?
Another five?
- Five.
- Okay.
So you have to weigh our pecans.
- Yes.
- And I'm shaving cheese,
this is three ounces.
And this is piave, my
favorite cheese to say.
- Piave.
- Alright take a look.
- I think that might honestly might be
the best we're gonna get.
- And it is smelling, it's smelling done,
as they're commenting.
- [Molly] Why does it smell
like french fries in here?
- I know, it's the squash.
- Take your child.
She keeps wanting to hop near the oven.
- Or let it cool this way?
- Yeah, yeah.
- So we'll just let this hang out here?
- What time is it?
It's 12:55.
- And we're gonna pivot to sprouts.
- Right.
[Chris laughs]
So you haven't had these yet, right?
- No.
I've certainly heard a lot about them.
Wow.
- They're good.
- So like, whatever you
guys are gonna put with it,
like it's only gonna get better.
- Yeah.
Now we have to get brussel
sprouts in, same temp.
- Yes.
- And then we'll make the glaze.
[drum beat]
Okay, it's 1:06, sprouts went
in less than a minute ago,
we are 6 minutes behind.
- It's falling apart, the
wheels are coming off.
- Chris, I have to show you something.
- Okay.
- In this house,
- Oh, wow.
- We use this thing,
- It's that kinda house.
- Yep.
- This is shredding apart the
entire inside of the citrus.
And it's letting more solids through,
- Oh Chris.
- I'm not disparaging it.
- Do you wanna explain why
you still use that tool?
- To keep like all that
pulp out of my juice.
But it's fine.
- You're just wasting
juice, perfectly juice.
- Alright, I actually have to ask you guys
to have this conversation over
there so we can do our prep.
- Get rid of that, you don't need that.
Throw it out.
- I hate that thing.
- Thank you!
- You guys wanna do a little juice-off?
- I mean we've done it.
[drum beat]
- How much of this am I doing?
- He just knows he's gonna lose again.
- How much of this am I doing?
Focus on the recipe.
- Half a lime, half a lime.
- Zest from half.
- What's happening?
- Brown butter.
You wanna start the brown butter?
- Sure.
- I don't know.
- I don't see any pulp in there.
- [Chris] It's there.
- Oh, Chris.
- [Chris] We could, we could strain it.
- What's for lunch?
Lobster rolls?
- Hi, hi, hi.
Now I have to wash my hands.
Molasses.
Thick molasses.
Back.
- We're just waiting for
the brussel sprouts, now.
I think it's time to give them a shake.
- [Claire] Watch your eyebrows.
- My eyebrows?
[sprouts sizzling]
Here we go.
Toasted pistachios.
- Oh, these look so golden and beautiful.
[drum beat]
- So we're gonna set this aside,
and then we'll come back
and check the sprouts,
and then we're done.
- Yeah.
- Ready to pass off the turkey baton.
- I think one of the interesting
things about cooking here,
coming from the test kitchen,
is that we understand
how our recipes translate
into other kitchens, with
like different ovens.
This oven I think maybe could use
a little longer at this temp,
because this oven kinda holds moisture.
Looking pretty brown.
- [Christina] They're pretty okay.
- [Claire] Okay so
maybe we will turn down,
I take back, I mean look
at all that steam though.
- [Christina] It's 1:29,
we are gonna be in
there for another 15-20.
- Yeah, and then we'll make sure the temp
is on 425 for turkey.
- Yeah, great.
- [Carla] Look at these beauties.
- [Claire] Like little nuggets.
Of crispy cabbage.
- [Carla] What?
- Of what?
- [Carla] Rick!
- I just want this one.
- Yeah, that one.
- Alright, everyone touch one.
- I think they're great.
[laughter]
- Well we're behind schedule.
- Are we?
- Yes, it's 2:15.
- It's 2:16, and the turkey
was supposed to go in 16 minutes ago.
- [Brad] Well let's go!
- You guys better get on it, here.
- Pass the turkey.
- What we're all gonna put the turkey in?
- We're gonna watch you put it in.
- Like me and Andy, we'll
take care of the turkey.
Why don't you guys go
have a glass of wine.
- Yeah, why don't you get out
of the kitchen for a second.
- Alright Andy, quite foolin' around.
Whoa, get the dog off the table.
- She's not on the table!
- Don't yell at my dog.
- I didn't yell at your
dog, I yelled at Chaey.
[Christina and Molly laugh]
- Okay you can keep yelling.
[drum beat]
- [Molly] Oh, Andy, rub 'em down.
- So we've got our oven set to 425?
- 425.
- And this will be the initial,
we're just gonna put a little crisp.
- 20 minutes, just gonna get some,
get some brownage on that.
- 20, when we say 20, it's
not like set timer come back.
- No! 20-25...
- Stick around!
- You want some even browning.
- Everyone's oven is a little different.
- And what are we gonna
do while we're doing that?
- [Molly] Clamming!
- No.
- No.
We gotta make the glaze.
- We gotta make the glaze,
- Oh, well we'll go clamming.
- Then go!
Remember we're just gonna
put a little bit of water,
quarter cup or so, in
the bottom, off the rack.
That's just gonna help with
anything, stop the burning.
Well we forgot when we were testing it.
- [Andy] It's 2:23,
we're gonna let that go,
we're gonna check on it
at the 15 minute mark,
let it go 20-25.
While that's happening
we're gonna make the glaze.
- Oh, nice herbage.
- You got a saucepan?
- It's a good glaze.
- It's a great glaze.
We have our little herb bundle.
- That looks really cute.
- It's cute, no?
I'm into it.
- Wow, looks great, man.
Did you bruise it up a little?
- Yeah.
[drum beats with clench of fist]
- Oh yeah, Thanksgiving right there.
- We should have a glass
of something though.
- We should have a little glass of wine,
it feels right.
- I think so.
- Cranberries, speak
of the devil, alright?
- The devil?
- Yeah, you being the
devil on this one, Andy.
- Satan himself.
- Okay, I was out of
town for like two days.
- You left me!
- I come back, we meet up in
the Cape of the Cod, here,
the sumac's gone.
- Okay.
- So I don't really wanna
talk about cranberry sauce!
- Well I'm gonna talk about it.
I'm gonna talk it.
Look, I think,
- Why don't you tell
them what you did Andy.
- Our big goal, I cut, I cut the sumac.
- Cheers Andy.
- Cheers. Cheers to you.
- Cheers to me [laughs].
Oh my God let's put sumac in it!
- Oh okay.
[brad laughs]
The sumac's gotta go.
- What happened to the sumac?
- Uh, I don't know I think it fell off.
- You threw it away?
- [Andy] No, of course not!
- Why did we take the sumac out of it?
- I cut the sumac, because sumac brings...
- Brightness, and unique?
- I'm not allowed,
I feel like I'm just
being cornered right now.
Okay sumac brings,
- [Chris] Whoa whoa whoa. I'm with you.
I'm with you.
- Things like
this tart acidity, thank you, yeah.
- [Chris] Sumac brings,
- [Brad] This is a closed conversation.
- Sumac brings chaotic evil
to the friggen cranberries, okay?
Oh Jesus Christ, evil?
- [Chris] That's what it is.
- Honestly, I was looking
out for home cooks,
because I feel like if
we put the sumac in,
- Optional, how about this?
If you wanna add a little
bit of sumac to this dish,
- Go right ahead.
- It's awesome.
I think we're getting
close, Andy, taste that,
it's delicious.
- You still get that acidity
from the sherry vinegar,
and then the orange and
the herbs brings this like
deep earthiness and complexity.
- Turkey is at just about 25 minutes.
- It's gotten some color,
should we show them?
- Let's show them, let's show them.
Ta-da!
- Yeah.
- [Brad] That looks great.
- [Andy] That looks great.
- Okay, drop temperature to 300.
And this is where we
start to build our glaze,
our layers, our shellac.
Oh look at that.
It's beautiful.
Go ahead, paint it, don't
just dab, paint that thing.
This is the best turkey I've ever had.
- It really is.
- Let's throw it back in.
- On another note, that bird
probably I think was around,
12 pounds when we broke it down?
- Whoa, what are these,
what is this circus patrol going through?
- [Molly] We're going clamming!
- [Andy] I don't even know
what show this is anymore.
- [Brad] Alright, get some clams, ladies.
- We'll bring 'em back for you.
- [Brad] We'll be here.
- You guys look like a,
- Away Rick man, sugar man Martinez.
- [Andy] Late 80's, early
90's girl group by the way.
- [Brad] What are you gonna do with Tuna?
- [Claire] Tuna's gonna
hang out with my dad.
- [Brad] This tan!
- Yeah, I need a pedi, sorry.
- Chris, you going too?
- Oh hell yeah.
- [Andy] I got an eye out.
- What the [bleep]?
- [Chris] Everyone's going.
- Yeah, not me and Andy.
It's cool, we'll just hang
out in this hot kitchen.
- [Molly] This is the
best decision we've made.
- [Rick] I know, God.
Whatch the thorn.
We keep our shoes on, in the water?
Is that the sitch?
- No, we take them off.
- No you gotta take them off.
- Oh okay.
- [Chris] Oh, the tide
came in, Claire, yeah.
- Depending on the size of your bird,
this was on the smaller size, 12 pounds.
It's probably gonna
take another 50 minutes?
- And check it occasionally, with the--
- Keep checking, use your therma pen.
- Let's talk about betray-,
I mean cranberry sauce.
- Alright, it looks pretty set.
- It looks great.
- Looks great.
Let's go 30 seconds on here?
- [Brad] And you can see, I
don't know if you can see,
but as that starts to go,
it'll get a little juicy on the outside.
- [Andy] Yeah, it starts to release.
- Mm, missing sumac, but...
Alright, here Andy, since
it's your cranberry sauce now,
why don't you get it out of there?
- [Andy] Okay, it's our cranberry sauce.
- Fingers crossed.
Give it a little jump.
Jump up and down.
Don't force it.
- Don't get this on, you're
getting this on camera.
- Andy, hello?
We're surrounded by cameras.
Oh! I heard it!
[Andy shouts]
- Alright,
Great success Andy
- Back to the fridge?
Back to the fridge.
- The rest of our colleagues,
our friends of Thanksgiving,
they went out, they left us here,
they went clamming.
- They ditched us.
- [Brad] Well...
- They left us!
- [Brad] Whatever.
- It was getting a little
stuffy in the kitchen,
much like Thanksgiving itself,
we kinda needed a break
from all the activity.
- [Rick] All the sumac talk.
- So we're gonna go wade into the water,
and see if we can get some clams.
- Look I found one!
[group cheers]
Oh my god!
I win!
[Shrieks and laughter]
- [Producer] How do you think
Brad and Andy are doing?
- Who cares?
Let's get clamming!
- Let's see where we're at,
maybe we need to pick up
a little bit of slack.
It's 3 o' clock.
- [Andy] Okay, stuffing at 300.
Well that makes sense, we
have our turkey at 300,
let's pop that in.
- [Brad] Yeah I'll do it.
- Okay.
The reality is, not everything
is going as planned as we thought.
- Yes it is.
- Well no, turkey's great.
- We couldn't get both stuffings.
- We couldn't get both stuffings so...
- Sorry, shouldn't have went clamming.
[cheers]
- I got another one!
[Rick laughs]
- Sorry, yeah, they went and
did their thing on the beach.
- We got one in at least.
The family will have some stuffing.
- We'll be happy with one.
- Do it for the stuffing!
- The bird will be done before four,
and be ready to carve by that time.
- Table for two.
Just take the turkey out of the oven.
- The color's perfect.
It smells so good.
Alright, pop that back
in the oven, I'll do it.
And we'll set the timer for,
what, another 25 minutes.
- Oh look, it's the osprey.
- Okay don't look at the
osprey, keep digging.
- We did, we did pretty good.
- Yeah, that's a good haul.
I'm proud of us, look at this!
- [Molly] Yeah, cause you
look great right now, Rick.
- I'm wearing Claire's father's clothes.
- Should we give it a count?
27.
[Cheers]
That's one for everyone and then some!
- Yeah.
- [Molly] A couple for Tuna!
- Come back anytime.
- I think the bird is done, we've been,
- We glazed it a few times,
- Yeah, we have a couple,
a couple coats on it,
it seems to be building up
real nice, beautiful color.
Let's pull it out.
- [Andy] Oh, that's beautiful.
It looks so beautiful.
- Yeah, let's give it a little poke.
140, well let's pop it in
for nine or 10 minutes.
It's 3:40.
- [Andy] 3:40.
- [Brad] P.m.
- [Andy] Our cranberry is unmolded,
- [Brad] No one's eating at four o' clock.
- [Andy] Potatoes are good
to go, I'm worried about,
I'm worried about stuffing.
What are we gonna tell,
- No no no, we only need to heat one.
The other one we're gonna
like stir fry in the rice,
it's fine.
- It's fine.
- It's fine, it's all good.
- Yeah, Rick had a plan.
- Should we check on the bird?
- Yeah, well,
- Final call?
- Yeah, let's pull it out, it's done.
Now we let it rest for half an hour.
- [Andy] We gotta tent it.
- Tent it?
- Yeah, we don't want it to get cold.
- Cold?
Well I don't think it will, but...
- [Molly] No tenting.
- [Andy] Alright, let's not tent it.
- No tents.
- We're gonna put this aside,
we should get everybody in,
finish their thing.
- And finish up this game plan of ours.
- Yeah, I wanna eat.
- Do you guys need some help?
Would you like all of us to come in?
- [Andy] Yeah, that's
like you need some...
- Alright, can we just get like
a physical and mental health check?
Chaey?
- Clamming was the best thing I've done.
- Okay. How are you?
- We're about to get into
stuff, don't ask me local.
I've been clamming.
- [Carla] Secret ingredient.
- The bounteous.
- Clam, look at this big boy.
- What do you guys need to do?
- [Molly] We need to make a beurre manie,
and whisk it into our gravy.
Season it up, hit it with some MSG.
- We'll get the table set.
- [Claire] Alright, what did I miss?
- Hi Claire!
- [Claire] Hi.
- [Brad] Hi Claire.
- Sunglasses indoors.
- [Carla] Yeah, why not?
- I like the look.
Okay, I'm just gonna get over here.
I heard something about setting a table.
- [Brad] Alright Claire, why
don't you QB the table setting,
- Okay.
- [Brad] I'll help you, Andy'll help you.
- Great, okay.
- And then you guys finish
up the kitchen stuff
that you guys need to do,
and then we'll meet up.
- Okay, break!
[drum beat]
- [Carla] We were supposed
to sit down five minutes ago.
- [Molly] And we're heating up the gravy
because we made it a couple of days ago,
but we haven't added the beurre manie yet.
We'll see if we need a
little extra for this.
- The little nature moment.
I mean I just don't ever
do that on Thanksgiving.
- Table's looking good.
- Oh yeah?
- Oh did you do the table?
- Oh yeah, well it was a group effort.
It's 4:15, FYI.
- [Carla] So dinner's
running a little late.
- Do we have chop sticks?
- Beurre Manie going in!
Adding MSG.
- Wait, what?
It's gotta go.
That's weird.
[Brad laughs]
- I know there's nothing
literally to rush about,
because they're not even frying rice yet.
- Just go see if there's room,
and then turn the oven on,
we'll do it real quiet, alright?
[Andy laughs]
- It was temping, it was temping low.
- It'll be part of the show, shh.
We're talking too much,
just turn the oven on,
- Are you serving us raw turkey?
- No! But...
- Yeah?
- Turn the oven back on, send it back in.
- Who pulled it?
- We both pulled it.
And it was registering the 145.
- We found a colder spot.
- In multiple spots.
- Yeah, but 145 is for a whole turkey.
- I think it needs to go back for a bit.
- [Brad] Andy grab the
oven door, it'll be fine.
- [Carla] What is happening?
- [Molly] Turkey's getting cold.
- No, that rack, has gotta come up.
- [Molly] Just sabotage the stuffing.
- [Andy] I think the stuff, there's two.
- What kind of monster brings
fried rice to Thanksgiving anyways?
It sounds awesome.
- They're, they've got it going.
They have a whole station set up.
- Where's my phone?
I wanna take some photos of this.
- [Christina] Claire?
- Oh, Christina.
- [Christina] We gotta get going!
- Do we gotta do stuff?
- Yeah we gotta do stuff,
I will not be the last
thing on that table.
- Okay fine, I'll come help.
- We need to grab some space now,
because I just found out that
the fried rice is almost done.
Which means we gotta move,
- Grab some space where?
- Oh lady I put it there lady.
- No, no, no.
[Brad shouts]
- It's the holidays.
My family is so loud.
- It's so off the rails.
- I love cooking outside, Morocco.
- I know you do.
- [Molly] I'm putting the
stuffing on the table.
- [Chris] Is it hot?
- Yes.
- [Rick] Are you sure?
- Are you sure?
It's hot all the way through?
You better temp it.
- Oh wait so hold on.
- Oh you're taking the lid off and then?
- Well yeah,
it probably needs to be like
re-crisped a little bit on top.
- At what heat?
- Well guys.
- It doesn't matter.
I mean like look, it can be the same heat,
I don't think it's enough.
- [Andy] That is not warm.
That has gotta go back in.
- We haven't even made the salad yet.
Okay so in the meantime I'm
gonna drop these next to you.
- You know the turkey's in the oven again?
- Stuffing has to go
back in the oven again.
- It is not hot enough
and Morocco is not happy.
- You guys, this is why we plan.
What happened?
- Well I don't know, Brad went
and put the turkey back in.
- Oh God, this is a
Thanksgiving nightmare.
Oh, oh, oh!
Too hot to handle, not hot enough.
- It's the mashed potatoes,
they're back there.
- Okay.
- We had to move the rack,
the glaze is bubbling,
the mashed potatoes are heating,
but nobody's whisking them,
The gravy's hot, so that is
one thing that is correct.
Brussels are being glazed,
we're back on track.
- That was stressful.
[Carla laughs]
- A little chaotic,
you've got stuffing people
both focused on the fried rice,
and not about the main stuffing?
- Now it's Thanksgiving.
- Now it's Thanksgiving.
- [Carla] Turn your burner off?
- We're fu- screwed.
- We'll be fine, we'll be fine.
We'll be fine.
- Should we plate now?
- [Andy] No.
- For sprouts?
- [Carla] Can they be room temp?
- Yeah, they can be room temp, yeah.
- Oh, sure.
- Whoever saw Morocco get mad,
could you please do an interpretation?
- It's like, there's this like thing,
there's something just dragging him down.
And like, okay.
- [Claire] So good.
- [Christina] I am incredibly pleased.
- [Claire] Me too.
- [Christina] Are we the
first plate on the table?
- [Claire] I honestly feel like,
- Let's calm down now,
let's not get too cocky yet.
- Alright, we're done with that.
- Yay.
- You guys, I wanna put lobster roll,
mini lobster roll appetizers out,
cause we still have lobster salad.
- Great.
- But I need to heat these.
And you guys, you guys have the burner.
- [Chris] That sounds
like a personal problem.
[Molly laughs]
- Got zero love out there
for the lobster rolls,
would not share their burner, or anything.
- Oh wow.
- What is happening out there?
- They're just both out there
staring at their crackly fried rice,
- No, they're struggling
with it, they're struggling.
- [Carla] They're struggling?
- It's going great.
- Yeah.
- It's going gang busters.
- So much better out
here, so much more power.
- [Molly] So yes,
we're making lobster
rolls at the last minute.
- You guys, this is more
stressful than my Thanksgiving
which I cook by myself.
- Is anybody else sweating?
- Yes.
[Carla laughs]
- [Molly] I wish I was still clamming.
- Brad.
Do you have eyes on this turkey or no?
- [Brad] Yeah.
- [Claire] Okay.
Where's my wine glass?
- [Carla] I'm not putting
mashed potatoes on the table
until I see a carved turkey.
- I feel like I'm doing a great
job multi-tasking right now,
and I'm gonna start adding
this lobster salad to it,
and then passing it around
as an hors d'oeuvre.
Cause we're obviously not
anywhere near eating dinner.
- [Claire] So should I wash
my hands and dress this?
- [Brad] Andy.
- Yes?
- [Brad] You wanna get the oven?
- Oh okay. Alright.
I see Brad, I see you.
- I don't think anything
bad is gonna happen,
it's just really crazy.
- Wait, Brad.
Come over here.
What was it temping?
- At 139 or something?
- 139?
- Yeah.
- The breast?
- Down in there, down in there.
- Oh, another 10 minutes.
- [Brad] 10 minutes.
Cause it was...
- So why not, why not
pull the legs, though?
- Because they hit, they
cooled down a little.
- I would've pulled them out.
- [Carla] Why is the turkey in the oven?
- You are unbelievable!
- [Christina] There's lobster rolls?
- In this corner of the kitchen,
I am making last minute lobster rolls.
- [Christina] Is it yesterday already?
- And Tuna is just in
the middle of everything.
And in the oven, somehow, the
turkey is back in the oven.
- It hit a cold spot.
[Molly laughs]
- No that was, that was
Brad, he hit a cold spot.
- [Brad] Well thank God!
- [Claire] I'm going!
- And we have lobster rolls?
- [Molly] Yeah, they're appetizers.
- The turkey is back in the oven.
- No, let's just say, so we
found a cold spot in the breast.
- We saw, we found a couple cold spots.
- [Molly] Like uncooked?
- [Brad] Like not done.
[Carla gasps]
- I have no idea what's
happening with fried rice.
And it's like,
- And they won't let you know.
- I don't know, and then it's like,
that's not even the recipe.
[Chris groans]
- [Rick] What happened?
Oh [bleep].
[Chris sighs]
- Come on!
[Chris hums agreement]
- [Rick] Good?
- Really good.
Alright cool should we dump
the rest of that stuff back in?
- [Rick] Yup.
- [Chris] This is where the
wok really would've been handy.
- [Rick] Yeah [laughs].
- It's just wild how much fried rice
can taste like thanksgiving.
- Mhm.
- But also taste like fried rice.
- And for the amount of cornbread
stuffing that's in there,
- It's not even that much!
- It shouldn't be this Thanksgiving-y.
It's so good.
- I'm gonna get rid of
this and wash hands.
- Everyone do everything.
- Andy! Andy's already eating.
- This is stress eating!
- You can't lie, this is like
a great last minute move.
- [Molly and Brad together] Lobster roll?
- [Brad] Yeah, I mean why not, right?
- Thank you Molly.
- Yeah thank you.
- I'm gonna go give some
to these fools outside.
- Wow, just still making fried rice I saw.
- No! The fried rice is
done, I'm doing the clams.
- Does anybody want a lobster roll?
- Oh.
- Oh you're doing clams, now?
- [Chris] Yeah we're doing clams.
- [Carla] Wow.
- [Chris] Fried rice is done.
- [Rick] Thank you.
- [Carla] Wow.
- [Molly] Do you want a lobster roll?
- [Chris] Thank you so much.
- Just making appetizers,
trying to keep everyone happy,
ya know?
- We're making the clams that we just dug
out of the bay there.
Yeah, as soon as those are
done we're good from our end.
- [Claire] I'm whipping cream.
- [Andy] Oh it's so much better now.
- [Carla] They're like
fully catering outside.
- [Andy] How's the stuffing looking?
- [Brad] Just leave it in
there, leave it in there.
- [Claire] I'm trying to whip this cream,
I was already sweating before I started,
I think I need Chris in here.
- [Molly] Beautiful!
- Alright, there we go.
Salad done.
- Looks beautiful Chaey.
I have nothing more to do.
- Is this good?
- That looks great.
A splash, cause I don't
want it to be like a burn,
alcohol burn.
- That lobster roll really hit the spot.
- I know it was so good
- So good.
Just to fill you guys in,
where we're at with the turkey,
alright, since we're all in the kitchen.
I think in 10-15 minutes it will be done.
- [Claire] Okay.
- I don't think we should
add to the anxiety,
- No no, they're whipping
cream, they're fine.
- Where are the sprouts?
- Yeah, have a glass of wine, relax,
you guys worked hard today.
- [Claire] It's 4:48,
we're 48 minutes late.
Obviously this was gonna happen.
If we sit down, we're not
gonna sit down until 5:30.
As long as we eat by eight,
because then it's gonna be dark.
- I think Brad just is
just making me anxious,
and making me over think.
- [Carla] Did it over rest?
- [Brad] We didn't go deep
enough with the probe.
- Should we go sit outside?
- [Carla] I guess.
- Will you guys bring out
the mashed potatoes and
the gravy, then, too?
- Oh, well we're not gonna plate it.
- [Carla] No, come back in.
- Cheers.
Andy, what the...
- We might have a little turkey situation.
Some people are a little bit messy.
[Brad laughs]
- We're good.
- Andy, you make me nervous.
It's gonna be pink in there, huh?
- I think it's great.
Let it rest.
[Brad laughs]
Put it to sleep.
[Andy shouts]
- My intuition says to leave it in there
for another 10 minutes.
- 10 minutes?!
Poke.
- I saw ya.
I saw what you hit.
So we're gonna finish
off the cranberry sauce.
It's already made, obviously,
we took it out of the mold,
Andy went and grabbed the cranberries,
and we're gonna do a
little garnish on the top.
- You wanna get the jelly?
Going rogue as usual.
- No cranberry bud.
- It's, other fridge.
- I don't think so.
Found it.
- [Andy] I really don't
know anything anymore.
- [Brad] The turkey's pretty close.
- [Andy] We did it, look,
we did a pretty good job.
- Yeah, it looks great, man.
- All it needs is sumac.
- Yeah, well, how'd that work out?
Get rid of that, grab a platter.
We'll start with the dark meat,
and then we'll get into the white meat.
- Okay.
I'm just making like a little
bouquet of sage and thyme.
I'm thinking maybe I burn this a bit,
and then put it in there.
- Burned what?
- Burn these a bit.
- You're gonna burn these right now?
- Just burn it and put it over here, no?
Is that too weird?
- I think it's a beautiful idea.
Yeah do it.
- Let's try it.
I am just burning the
sage and the thyme a bit,
and just to kind of,
- Buying me time for the turkey to rest.
- Yeah that's true.
It's gonna give a nice...
- Oh, wow.
- They're really super briny,
but they're actually
also really really sweet,
which that nice little hit
of sriracha? [tongue clicks]
- Solid clam mass.
- We can finally turn it off.
- Oven off!
- [Molly] It's perfect you guys
The skin.
Look at this juicy bit!
- Good moves, Andy.
May need a bigger boat, there Cheech.
- I know.
- [Claire] It's 5:12. We are
an hour and 15 minutes behind,
I'm hungry.
- I wanted to be the first
person to start cooking,
and the last person to the table.
And we did it.
- With the biggest amount of like
leisure time in the middle,
which I feel like we did.
- That's exactly right.
So that's the turkey
drippings, which we had said,
if you got it, use it.
[drum beat]
- Just gonna put this in.
- It smells so good when
it hits the potatoes.
- 4 p.m.? We'll change that to 5:30.
- [laughs] 5:21.
- [Molly] 5:21 - Eat.
- [Carla] Nice.
- [Molly] Let's eat!
- [Carla] Yeah, it's
5:40 because we had to
take pictures of all the food.
- Tuna's passed out.
- So we're an hour and forty
minutes behind schedule,
but like...
- All I know is that
turkey went in on time,
and then some thing happened,
and now it's two hours, we're late.
All the food is done, ready to go outside.
We're gonna take it out to the table.
[drum beat]
- [Carla] Wow!
- [Brad] It's a good looking table.
- [Rick] It's a very good
looking table, oh my God.
- [Carla] I think I can
take my apron off now?
- [Claire] I'm actually really hungry.
- [Rick] I am too.
- It's all set Andy,
everybody take a seat, eh?
- Anybody else thankful for Rhoda?
[Chorus of cheers]
- Here's to Rhoda!
- Not here, but...
- She'll see it in the episode.
- I'm thankful for the crew,
and all of my comrades,
cause we have a lucky, we have
a pretty lucky thing going,
to get to do this for work.
- Thankful for Claire,
for opening up her home.
- Thank Sauci.
- [Rick] Sauci, Sauci's amazing.
- Cheers.
Happy Thanksgiving in July.
- I feel like the cranberry sauce
is standing out on this plate for me,
as something that is
brightening everything else
in a way that I wasn't expecting.
It's kinda holding down the fort.
- [Brad] That's kinda how I
feel about the fried rice, too,
like I was saying to me
it's almost like a hint,
of like what leftovers are about.
It actually goes so good with everything.
- The chili crisp, dragging
into my potato is somehow
working something went on.
- Heat is showing up, in
kinda interesting places.
Like the brussel sprouts.
You know?
Like they really pop.
- Potatoes are so good.
- Potatoes are so good.
- [Claire] So smooth, I
love the texture on top.
- I think that I've eaten
five pounds of this turkey,
in the last month.
And I'm still not tired of it yet.
- I have to say, you guys did
an amazing job on this gravy.
I can't stop eating it.
- [Molly] Okay, do you have enough?
- Well I might have passed
my half cup limit but...
All these dishes go so well together.
It's really amazing.
I have been waiting,
and also because Claire
combined my two favorite
pies, pumpkin and pecan.
- [Brad] Well cut it up, I'm really,
I want to see how the custard is.
- [Claire] Yeah.
- [Brad] Look at it closely.
- [Rick] I didn't wanna eat
it, don't worry about it.
- [Carla] The eyes [laughs].
- [Brad] It's not drooping, that's good.
[Carla laughs]
- [Molly] First taste!
- It's good, it's good, yeah.
- Okay, that's a good bake.
- [Christina] As Mary Berry would say.
- [Claire] Wait, you just
ate Rick's piece of pie!
- Bunch of savages!
- [Brad] Here Rick, we
made sure it's fine.
- I like the rye.
The rye is really good.
- Okay cheers.
[chorus of cheers]
[Chorus of happy Thanksgiving]
- [Molly] Happy July, August.
[jazz music]
