All Summer Long

You were out longer than usual.

Well, it was an unusually beautiful day.

I got to go. I'm already late.

- See ya. - See ya.

Ahem.

Sorry, Dad.

I didn't hear you come in.

You seemed a million miles away just now.

Not quite that far.

I was just thinking about

sailing over to Whidbey Island this weekend.

Again?

Well, I don't have enough time to sail to Fiji or Bora Bora.

It's my own fault, I guess.

I shouldn't have taken you sailing

before you could walk.

Well, then, who would've been your first mate?

By the way, did you get a chance

to go over the Cahill case?

I glanced at it, but...

I don't know, Dad.

It's a... It's a really big case.

Exactly.

You just won your last client a $12-million settlement,

so everybody wants you.

But I'm exhausted.

I was on that case for two and a half years.

I'd like to take a break.

Fine. Take a couple of weeks.

A couple of weeks?

I mean, that's barely long enough

to sail to San Diego and back.

Well, maybe after you win the Cahill case,

you can take more time off.

Can I get that in writing?

Not a chance.

Where's my penne?

Is it al dente?

Order up!

This is gluten-free.

Go.

Jake?

Yeah?

Why is bouillabaisse listed as tonight's special?

Because bouillabaisse is tonight's special.

It's Friday.

The menu is always sole almandine.

And that's exactly why I did it.

I mean, come on, we haven't changed the menu in, like, what?

Five years I've been here?

Yeah, and I don't intend to start now.

Why? If you go out there,

every one of our customers is loving that bouillabaisse.

- My customers. - Okay.

Yeah, they come here knowing they can rely on good food

and a menu that they are familiar with.

You know what? That's not what fine dining is all about.

What's wrong with trying something new?

Well, you're free to do that.

Just not here.

Order up!

Order up. Let's go.

Hot bouillabaisse. Go, go, go.

Um, glass of red wine.

Something that pairs nicely with frustration.

Sounds like you're having a bad night.

Hey, Bennett!

I didn't see you sitting there, buddy. How are you?

Maybe that's because you're only seeing red at the moment.

No, not quite red, but I'm sure this will help.

Good to see you.

Where you been? I haven't seen you in a while.

I just got back from cruising the Greek Islands.

That's... must be nice.

It was, and so's this bouillabaisse.

Actually, it's excellent.

Well, enjoy it while you can,

'cause it's not gonna be on the menu...

ever again.

That's too bad.

Yeah. Couldn't agree more.

I try something new here all the time,

and what happens to me is I get shot down.

And you know something else?

I almost quit tonight.

Would you?

Would I what?

Quit.

Because I know some people who are looking for a chef.

Really?

Yes?

Tia, your Uncle Roland's on line three.

Great. Put him on.

Hi, Uncle Roland.

Hey.

Hope I'm not disturbing you.

I know how busy you can be.

Never too busy for you.

How's Aunt Julie?

We're both great.

Have you finished the renovations

to the boat yet?

No, not yet.

Julie and I are hoping to be up

and running by the beginning of the summer.

Wow! That's right around the corner.

Yes, well,

that is why I'm calling you.

We have a legal issue

regarding a dock lease,

and Julie and I were hoping maybe you could

take a look at the paperwork?

Of course.

I would be happy to,

but why are you asking me and not Dad?

Because he still thinks

turning an old yacht into a floating restaurant

is a bad idea.

Well, I don't happen to agree with him.

Have you hired the rest of the crew yet?

Yes...

well, everyone but the chef,

but we have a lead on someone we're meeting with tonight.

How about I email you the lease this afternoon?

You know, I have a better idea.

I've been wanting to take

some time off,

and I'm dying to see the boat,

so what about if I fly down there

for the weekend?

Fantastic.

Great.

This cassoulet is exquisite.

I agree.

Thank you.

The job is yours, if you want it.

Really? Just like that?

Well, hardly "just like that."

After sampling all these dishes, each one better than the next?

You more than convinced us.

I do suppose I got a little carried away,

but the kitchen here is exceptional,

and the owner was extremely generous

to let me use it, so thank you.

After 30 years of managing this place for him,

he and I are very good friends,

so it wasn't a problem.

In fact, he's been very supportive

of our new restaurant.

I'm leaving with his blessing.

You know what else is exceptional?

This coq au vin.

It is an old family recipe.

My mother's French.

Well, it should definitely be on the menu.

But, you would be the executive chef,

so it would be your decision.

So you're telling me

I have the freedom to create my own menu?

Well, of course.

It would be your kitchen.

You have no idea how long I've waited to hear that.

Thank you.

So... we have a chef?

Certainement.

We got a great slip right in front,

just behind the breakwater.

Beautiful.

I'm so excited and proud of you guys.

This is such a huge deal.

She's magnificent.

We think so, too.

Do you mind if I take a look?

- No, please. Go, explore. - Of course.

Okay.

I think she likes it.

I think so, too.

So... what do you think?

She's spectacular.

- Yay! - We figure,

with the seating on the upper deck,

we can accommodate at least 30 diners

on every cruise.

It's getting really exciting...

and a little bit scary,

now that it's all coming together.

Yeah, well, it's a big change in your lives...

but a good one.

Not to mention a big risk at our ages.

What's the fun in life

if you don't take a risk now and again?

That's right, and to be honest,

I-I really envy you guys.

Really?

See if you feel that way after we open.

We should go.

We got to see the attorney.

Right. Okay.

I'll see you back at the house.

- Mwah. - Okay, good luck.