Miniseries | show | 2023| S1 | Official Featurette - video Dailymotion

JustWatch

Transcript

00:00 Oh, mine is up.

00:01 Yours is down.

00:01 You just noticed that.

00:03 Wait, why no one told me?

00:04 Because we're being the cool kids.

00:06 Oh, wow.

00:07 Cool kids.

00:08 Courtney is a chef.

00:09 She's also one of my best friends.

00:10 And she's written so many cookbooks,

00:12 worked in incredible famous kitchens.

00:14 And we're so lucky to have her on the show

00:16 making Elizabeth's food.

00:18 Let's begin, shall we?

00:19 Today I'm making the oyster zot with Asia and Patrick.

00:27 And I'm super excited.

00:29 Oh, yes.

00:30 So oyster zot is a pivotal moment in the show

00:33 because it's an introduction point for Elizabeth

00:35 in seeing the magic and the love and the beauty in cooking.

00:40 It's something she sees as a child.

00:42 It then comes into play later in the series.

00:43 She shares making this oyster zot with Harriet.

00:46 And they have a really important conversation about community

00:49 and about what it means to show up for one another.

00:51 But it's not always about the fun times and the celebrations.

00:55 But it's also when things get tough,

00:57 how do you show up for people in your life?

00:58 Yeah, exactly.

01:00 I heard that one of them doesn't like oysters.

01:03 Oh, interesting.

01:03 Yeah, so hopefully I'm going to change his mind.

01:05 But he has not tried oyster zot.

01:08 He's not tried oyster zot.

01:09 I feel like that's different.

01:10 I feel like a raw oyster is very different than a breaded,

01:13 cooked--

01:14 --baked, garlicky, delicious.

01:15 Yeah.

01:16 I think we're going to change his mind.

01:18 OK, I'm very excited to find out.

01:19 Yeah.

01:20 Before we get started, please do tell me a little bit

01:27 about your characters in the show.

01:28 Well, on the show, I play Harriet Sloan.

01:32 And that's Elizabeth Zot's neighbor and very dear friend.

01:35 Don't overthink it.

01:36 Never understood what that meant.

01:38 And I play Curtis Wakely, the reverend of the town.

01:41 How do you know the Sloans?

01:42 I'm taking over for my father as reverend at First Baptist.

01:45 If you ever need a reverend or a taste tester,

01:47 I'd be more than happy to oblige.

01:48 So we're making oyster zot, also known as oysters Rockefeller.

01:52 It's Elizabeth Zot's signature dish on the show.

01:56 And that is oysters zot.

02:00 Have you ever had them?

02:01 I have never.

02:02 Have you ever had oysters Rockefeller?

02:03 No, I never have.

02:04 It's delicious.

02:04 And it's so easy to make.

02:06 I'm going to get you started on the filling.

02:07 This is butter and garlic.

02:09 It's already been sauteing.

02:10 And it's going to start bubbling just a little bit here

02:13 in a second.

02:13 When it does, your job--

02:14 Yes, please.

02:15 This is some chopped spinach.

02:16 Yes.

02:17 And this is some chopped parsley.

02:18 Great.

02:19 Just dump them in.

02:20 And you're going to let it cook and saute slightly

02:22 until it wilts.

02:23 In what order?

02:24 Doesn't matter.

02:25 Just at the same time. - OK.

02:26 Same time.

02:27 Meanwhile, you and I are going to shuck some oysters.

02:28 OK.

02:29 Have you ever shucked an oyster before?

02:30 I have seen it done.

02:32 I've never done it myself.

02:33 There you go.

02:34 Ooh, these oysters look great.

02:36 Yeah, these are Fanny Bay oysters.

02:38 To shuck, you simply insert the shucking knife

02:42 into the little joint on the end.

02:44 You've got to push down.

02:46 And then there you go.

02:47 There we go.

02:48 You see how it just--

02:49 Yes.

02:50 Oh, we got some motion.

02:51 We got some motion.

02:52 Gorgeous. All right.

02:53 You know what to do.

02:55 Oh my god, the finesse.

02:56 Look at the finesse.

02:57 Look at this.

02:58 OK.

02:58 All right.

02:59 I just got confident.

03:00 I just got confident.

03:02 Have you cooked before?

03:03 I just got confident.

03:04 That's really good.

03:05 He's stealing the show.

03:07 You want to be the nestler?

03:08 Oh, I would love to nestle.

03:10 Nestle the oysters.

03:11 So basically, this is rock salt. And it's a great way

03:15 to keep oysters standing up straight whenever you bake them.

03:18 So yeah, just nestle, just like that.

03:20 Gorgeous.

03:21 Do you cook a lot?

03:22 I cook a little bit.

03:23 My husband likes to do the bulk of the cooking.

03:25 Mm, nice.

03:26 Like, yeah.

03:27 And I love passionate cooks.

03:28 So who am I to stand in the way?

03:30 Yeah, you're not.

03:31 Yes.

03:32 Don't ever stand in the way of a man cooking.

03:33 Exactly.

03:34 Hello.

03:35 Sir, never stand in the way of a man cooking.

03:39 For he will guide us to righteousness.

03:42 Amen.

03:42 So y'all, you throw a block party.

03:45 Yes.

03:46 And you're there at the block party.

03:47 I am there at the block party.

03:49 I'm one of those close reverends that you invite to your home.

03:51 - Exactly. - Yeah.

03:51 - For a block party. - Yeah.

03:53 Well, you know, in these communities,

03:55 it was really important for people to have

03:56 a place to gather with others.

03:58 And churches really do become the forum for that,

04:02 where you can have really valuable conversations

04:04 about what's going on in the neighborhood

04:06 and just get together and commune.

04:08 And churches would always have cookouts.

04:11 And there's something about eating or sharing

04:13 food with one another that allows

04:15 for this kind of vulnerability, where

04:16 you get to express all the things that

04:19 are really on your heart.

04:20 What's the cost of selling your soul?

04:22 Depends.

04:22 How much they pay you.

04:24 Oh, that's perfect.

04:24 Perfect, yes.

04:25 So you can now remove it from heat.

04:27 Boom, removed.

04:28 Add this Parmesan and these oyster crackers.

04:31 Yeah, give it a stir.

04:32 Stir it up.

04:33 It's like when holidays come, how we know that--

04:37 for my family, oh, that auntie cooks these pies.

04:40 My aunt cooks the greatest pecan pie.

04:44 Y'all can talk and work at the same time.

04:45 I'm just going to step back and let you go.

04:47 I do have another question involving food at huge events.

04:52 Is there one type of food that you stay--

04:54 like, you see it, and you're like, oh, I'm not eating that.

04:56 Like, it's like the one food you're like, oh, god, no.

04:58 I can't believe someone did this.

04:59 Dressing.

05:00 I don't like dressing at all.

05:01 Really?

05:02 I'm not a dressing guy.

05:03 Actually, that doesn't surprise--

05:04 I feel like a lot of people don't like dressing.

05:05 This is going to get me in so much trouble.

05:08 Mac and cheese.

05:09 What?

05:10 I do not like cheese, OK?

05:12 Like, and everyone loves mac and cheese.

05:16 And I am like, it's like a bowl of cheese

05:20 on some more baked cheese.

05:21 Mac and cheese is the best thing in the world.

05:23 Oh, my god.

05:24 Mac and cheese?

05:25 I don't know.

05:25 I'm so sorry.

05:26 I'm not into bowls of cheese.

05:29 I'm not a cheese person.

05:30 That's fair. You know what?

05:30 Teach their own. Thank you.

05:31 Teach their own, yes.

05:32 Teach their own.

05:33 All right, so these look beautiful, by the way.

05:36 Yes. Thank you for finishing them.

05:37 What a great team effort.

05:38 I'm going to put them in the oven.

05:40 All right.

05:40 Yes.

05:41 And these are going to bake up really quick, which is great.

05:43 While we're waiting for the oysters to bake,

05:48 I have a few very important questions to ask.

05:52 Congratulations, you've just been gifted--

05:54 you might actually not-- this might be not a congratulations

05:57 for you, because you ate cheese.

05:58 You were probably like this.

05:59 You've just been gifted free pizza for life.

06:02 Free pizza for life.

06:03 Congratulations to you.

06:04 Sorry, want one. - Is this real?

06:06 Yeah.

06:06 All right, so I'm going to--

06:08 I'm going to take my cheese--

06:09 Oh, oh, that's-- oh, I was like, OK.

06:10 Right?

06:11 What if it was real?

06:12 OK, Apple TV.

06:13 OK.

06:14 Free pizza.

06:14 [LAUGHTER]

06:15 Let me-- I want to--

06:16 I want to do a little slight clarification on my whole--

06:19 OK.

06:20 --cheese thing.

06:21 The only exception I make is on pizza.

06:24 I'll do cheese on pizza.

06:25 OK, so what-- so you get free--

06:26 you're gifted free pizza for life,

06:28 but you can only have one kind of pizza.

06:30 So it's like-- - That's the question.

06:31 It's like the pizza that you have for the rest of your life.

06:33 So you didn't finish that.

06:34 You said free pizza for life, and I was just--

06:35 I know.

06:36 I wanted to see the excitement.

06:39 So what kind of pizza?

06:40 What's your-- what's your pizza?

06:41 I really like Neapolitano-style pizza.

06:45 What is it?

06:46 I'm learning so much today.

06:47 What is happening?

06:48 It's our-- yeah, no.

06:49 It's a thin-- it's a thin crust.

06:52 I mean, the actual crust part, like,

06:54 this would be airy and light, but, like, thin on the body.

06:58 What's on top of it? - Yeah.

06:59 What's the-- what's the topping?

07:00 Oh, the topping?

07:01 I'm simple.

07:02 Pepperoni and Maldon salt, and I am super happy.

07:06 Pepperoni-- because we have pepperoni pizza.

07:07 Yeah, pepperoni pizza.

07:09 What about you?

07:09 I would just take some classic meat lovers.

07:11 Just give me some bacon.

07:12 Give me some ham.

07:13 Give me some sausage.

07:14 Every type of meat in the world--

07:15 - Every type of meat. - --every type.

07:16 - Slamming on it. - What about anchovies?

07:17 Would you consider that meat?

07:18 No.

07:19 [laughs]

07:20 [music playing]

07:23 Here we go.

07:25 Oysters-zot.

07:26 All right, so just-- you can do-- like,

07:29 these are probably a little hot to pick up.

07:30 But yeah, just do this, and just straight to the old chompers.

07:32 OK.

07:33 All right.

07:34 Blow on it.

07:35 [mumbling]

07:37 Is it very hot?

07:38 It's OK.

07:39 No.

07:40 Look, there you go.

07:41 You got this.

07:42 Don't spill on your white sweater.

07:44 It's really good, actually.

07:45 - It's delicious. - Yeah, right?

07:46 Now don't eat oysters.

07:47 Right?

07:48 Courtney put her foot in these oysters.

07:50 - Yeah, you do. - Can I have another one?

07:51 Yeah, I'm going to have another one.

07:52 I'm going to take the big one, then.

07:53 Yeah, do it.

07:54 When you put your foot in something,

07:56 that means you did it right.

07:57 Before I take another bite, I just

07:58 want to thank you both so much for coming and hanging out

08:02 with me in the kitchen today.

08:04 It was great having you.

08:05 Thank you.

08:07 It was a wonderful being here.

08:08 We get to hang with you off of a Saturday.

08:09 We get to know you better, get to know your characters better.

08:11 And you can learn more about their characters

08:14 and the food from the show in "Lessons in Chemistry"

08:16 on Apple TV+.

08:17 Apple TV+.

08:18 Apple TV+.

08:19 [MUSIC PLAYING]

08:23 [MUSIC ENDS]

08:26 [AUDIO OUT]

08:30 [BLANK_AUDIO]

Miniseries | show | 2023| S1 | Official Featurette

Category

Transcript

Recommended