Gordon Ramsay: Uncharted

Shit.

You might get wet. You need to watch your feet.

If your feet do get caught in the rope,

you're going overboard, especially with that open

back of the boat.

You're going over, I'm not gonna stop you.

Right.

Hang on.

Hang on. (bleep).

Oh God! (bleep).

GORDON (off-screen): I'm in Maine.

A remote, sparsely populated State with more coastline than California.

This week I'll be exploring the waters along this epic and rugged shore,

starting in a little seaside city called Rockland.

Now Maine holds the title of the lobster capital of the world,

right here, and it's home to some of the most stunning,

delicious seafood anywhere on the planet.

Now lucky for me, this week I have

two-time James Beard award winning chef, Melissa Kelly,

to help me navigate these gorgeous waters.

Now where is she?

Melissa!

Hey, Gordon. What a gorgeous place.

How are you?

Good to see you. Good to see ya.

GORDON (off-screen): Award winning chef, Melissa Kelly,

is a true champion of New England's

farm to table movement.

Taking the label literally,

she runs her restaurant, Primo,

on a four acre farm it supplies the bulk of the fresh,

seasonal ingredient that have made her

ever-changing menu famous.

You ready to go foraging?

Uh, foraging?

We're gonna get some seaweed.

Let me get some there, it's just 2 miles.

No, no, not that,

I have some special stuff for ya.

Let's go. We gotta suit you up.

GORDON (off-screen): The Maine coastline is stunning but also

too rocky to run our boat up to it,

which means we'll be wading to shore,

or at least that's what I was told.

We're gotta jump in.

You gotta jump in first and then

I'm gonna hand you these baskets.

You said we're going foraging,

up to waist deep.

Yeah, we are.

That is not waist deep in there.

You go first and I'll hand you this and

then I'm gonna.

Seriously?

We dropped the anchor and she said,

"In you go."

Are there any sharks in there?

Oh yeah, we had a Great White last year.

There's sharks in?! Yeah, go!

Shit! It is freezing!

Oh my God!

You ready? You're mad!

Trust me, that's 10-12 foot deep water and

it's bloody freezing.

Well, that was a first.

What type of seaweed are we looking for?

So this is Bladderwrack;

we're gonna get some of this.

That's called Bladderwrack?

Yep, uh-huh. Wow, that's amazing.

I mean this is in abundance isn't it.

Yeah and when you blanch it, it gets really bright and beautiful.

Here, this is one is the Irish Moss.

It's what we use to make like a Blancmange.

So almost like a natural gelatin.

Actually, that's exactly what it is.

Wow.

This one, they call this the Truffle of the Sea.

Oh really?

That is crazy, 'cause it doesn't smell of salt,

it smells of...

Earth. Truffle.

That is ridiculous.

I've never come across that.

It was so fragrant. It's like being back in Elba.

It's an Italian truffle.

I know, it is, it's the truffle of the sea.

That is incredible, wow.

If that's just the tip of the iceberg,

can you imagine what lays beneath those waters.

How many times a week would you come out here?

Oh, a couple of times a week, you know,

if I need to get some fresh seaweed.

Even in the Fall?

Absolutely, year round, you know,

Mainers are hardcore,

you're salt of the earth right here.

Are you saying that I'm not a Mainer?

Well, I mean, Scotland, Maine, come on.

We're gonna see what you got this week, Gordon.

There's 3,500 miles of coastline here.

This week I'm gonna make this your job to figure out what we

have on this beautiful coast and what we can do with it.

Bring back some bounty of Maine goods and

see what we can do and cook together.

Excellent.

GORDON (off-screen): So, the challenge is set.

Melissa tells me that if I want to be considered a true Mainer,

I'll have to impress her friends at the big cook.

We're hardcore. We gotta see what you got.

GORDON (off-screen): But Melissa's dishes will be

setting the standard and if her food outshines mine

I'll never be accepted as a Mainer.

So I'll have to bring my A-game.

You're on, girl.

You're on. Excellent.

Now, when you think of Maine,

you think of one thing and one thing only;

one of the most exclusive shellfish

anywhere on the planet, lobster.

I'm meeting two of the very best,

the toughest lobster fishers anywhere in the world.

I need to get my hands on those incredible jewels of the sea.

Ladies, good morning. How are we?

Hey! Good to see you.

How are you? Oh hello.

Heather, Captain of Golddigger.

Gordon. My sister.

Hi, Hilary. She's my stern man.

That is a beautiful boat.

Thank you.

Who came up with the name Golddigger.

That would be me.

Because you make millions on getting lots of lobsters.

It probably has a couple different meanings.

Chef Kelly said you've got some of the best lobsters

anywhere in the world here.

We do. We do.

We're gonna go ahead and get aboard.

Jump in? Why don't you hop on.

Absolutely. Okay.

What's in there. Bring it on over.

Oh Jesus.

GORDON (off-screen): A gorgeous boat like this often

comes with the sweet smell of success.

Oh my God, that's the bait right?

Oof.

That's the smell of money right there.

GORDON (off-screen): In Maine, however,

success smells a lot like fish.

We'll go out and try a few,

see how you do.

Now, what's the secret?

Pay attention and don't mess up.

Gotcha. Do I look like a Mainer?

You look like a Mainer.

Right, can I work like a Mainer now?

I dunno, we're gonna test you out right here.

Let's go!

D'you want me to drive?

Let's see how you can walk on this thing first.

Let's have the pedal to the metal.

Come on, man!

Oh shit.

Just like surfing. You might get wet!

Don't, don't fret.

Whoa!

Shit!

It'll get better in a second.

It gets better. She promises.

I came through.

Enough's enough. shower.

How about closing the (bleep) window?

Oh hey, you don't ever tell the captain what to do.

Show me what you got girl.

Hang on.

Shit. Hang on.

GORDON (off-screen): When Heather tells you to hold on,

that's not a suggestion.

Is she always this mad?

Yes. She's always in this big of a hurry.

GORDON (off-screen): I'm beginning to think

I'm about to be used as bait.

We good? Good enough.

Alright, if she's gonna haul off a buoy,

we gotta have these bait bags ready.

Okay.

Put a piece of pig in the bottom.

Gotcha.

Make sure it's nice and full and cinch it nice and

tight when you're done.

GORDON (off-screen): Apparently, lobsters are like linebackers,

both go crazy over a little pigskin.

Shit! That quick?

Yeah, that's not full enough.

That's not full? More?

No, you need to fill it.

GORDON (off-screen): And if I don't get these bait bags ready quick enough,

Heather's definitely gonna cut me from the team.

Is she driving and using the gaff as well at the same time?