All language subtitles for Bee My Love 2026 1080p WEB-DL HEVC x265 BONE

Are you making
me bee pancakes?

Artisanal bee
pancakes, patent pending.

Sh. Don't tell the bees.

Whoa. You make breakfast
look like an art project.

Well, I did major
in culinary artistry.

Heavy emphasis on pancakes.

Is that actually required
to be a private chef?

Not required, but, you know,

when you work in
other people's homes,

you need a great deal
of creativity, patience,

and just a touch of mint.

Oh.

Hmm, ah ha.

Tiniest little detail
can turn a meal

into an experience.

But that's not mint.

You see, when you run
out, you- you improvise.

So basically you
are a food magician.

I prefer
culinary artist,

but magician works too, yeah.

Dig in.

Oh, wow.
What?

What, is school canceled?

You got it? You're
totally gonna be famous.

You're gonna be cooking for all
the coolest celebrities and-

Oh, whoa, whoa, whoa.

Let's not get
ahead of ourselves.

Although working
for Brooklyn Myers would be

a dream come true, here you go-

she's one of the most
respected chefs in the world.

Her Manhattan flagship
location. Can you believe it?

You got this, Chef
Hannah. You work so hard.

Thank you, Marcy.

Now, whatever happens
with this job,

you better believe
that we're still on

for our Friday cooking
classes, right?

Yeah, your number one bee-liever
right here.

Yeah.

Hah, I've come for
my golden goodness.

Hey.

Please tell me you
stocked up for the weekend

or do I have to start
rationing my scones?

Got enough for today.

Tomorrow is still bottling.

Mm, translation, you're
a one-man honey factory

who refuses to expand
for some reason.

You need more help.

I can't afford
to hire any help.

What I need is 36 hours in
a day. That's what I need.

Oh, oh, okay,
okay or maybe just

a extra pair of hands
while you're at it.

Yeah, that'd be pretty good.

Look, man,

we already know the
quality is good,

but if you can't keep up,

you're gonna start
forcing these people

to drift over to that
plastic squeeze bottle stuff.

You know what I'm saying?

No, no, you know, we
don't do that, okay?

We don't compete
with sugar water.

Listen, this is how my
dad's always done it.

It's slow, it's honest, but
that's how things work here.

Oh, yeah. Yeah.
It worked.

Back then, but not now.

This place needs some...

buzz.

Oh, come on.
Pun absolutely intended.

I'm serious. Think about it.

Maybe a- a website or- or
some social media, a tasting.

Some... You know what I mean?

Remind people why
your bees are special.

You're gonna get your
honey. I'll bring it tomorrow.

Your scones will
be fine. All right?

Right.

Look, I only bring
it up because I care.

Yeah, well, you're a good
friend, Case, okay? Thank you.

I try. I try.

Sophistication,
skill and creativity.

You have all shown
a lot of promise.

But what matters
today is whether

or not you're ready to
step into my kitchen.

I started my first
restaurant with 12 tables

and a stove that
broke down halfway

through service
every single night.

No money, no safety net,
just me and high standards.

But even back then,

I knew people could
taste honesty on a plate.

And when food is
honest, it connects.

And that's a secret
that nobody tells you.

Equipment will break,
menus will flop,

and customers will complain.

But if your standards are
higher than the chaos,

then your restaurant will
survive and it will thrive.

And that's the difference
between a cook and a chef.

People pack my restaurants
around the world

because every plate
tells the same story:

consistency, flavor, identity.

Food that says, this is me.

So this is my task for you.

Create a three course meal.

Make me an original menu

that best describes
you on a plate.

Two weeks, and I taste it,

and one of you will
become my new head chef.

Tell me, why do you cook?

Um, because it
feels like home.

It's a start,

dig deeper.

I- I don't know.

Well, find out because
when I take a bite,

I wanna know what you
love, what shaped you,

what you're passionate about,

because that's what
good food does.

It tells the truth.

Cravable signature dishes
is what I made my career on,

and that is what
I'm asking of you.

Inspire me, show me who you are.

I look forward to
our next meeting.

And in the meantime, if
you need anything at all,

my assistant, Perry,
is at your service.

Hi.

So how'd the interview go?

Never been to an
interview like that before.

What did you expect?
It's Brooklyn Myers.

Your idol, the woman practically
trademarked perfection

on a plate.

I've
imagined working in one

of Brooklyn's kitchens
a million times.

Can you believe I might finally
have the chance to do it?

I'm supposed to present
myself on a plate.

What does that even mean?

Am I supposed to cook my resume,

my favorite takeout?

What's my story,
Ally? What's my story?

You must really be nervous.
Never seen you frazzled.

That's the problem.

Ever since mom passed,

I don't really know what
my story is anymore.

Everything feels scrambled.

Hannah, you know who you are.

You're the kid who used to
sneak mom's cookie dough

before it made it into the oven.

The teenager who made
me breakfast in bed

before my first
day of high school.

You've built an entire roster

of private clients in New York.

Food's always been
the way you show love.

Oof, that version of me
feels like a lifetime ago.

Sounds like you could
use some inspiration.

Last week, Emma was
playing in the basement,

and you'll never
guess what she found.

What?

Mom's old recipe books.

Ally, you're a
genius.

That's a perfect starting point.

I can ask Marcy's parents
for some time off,

message some of my other
clients that I'll be MIA

for the next two weeks,

come home, dig through mom's
recipes, find my story.

And I'll be right
here with you.

Fair warning, I will probably
burn at least one batch

of something,
just like old times.

You definitely got the
cooking gene from mom.

Mm, I'll see you soon.

Can't wait.

Yes.

Welcome.

Oh, hi.
Long drive from the city?

Is it that obvious?

A little? What
can I get for you?

Oh, wow. Everything
looks so good.

I have no idea where to start.

All right, well, lemme
make it easy for you.

We have a tradition around here.

Every first-timer must have
the house special, honey tea.

You make it sound
impossible to turn down.

Listen, one sip
and you'll understand

what I'm saying.

First one's on me.

Hmm. I'm excited.

Hi, I'm Brooklyn Myers,

and welcome to "Myers
Kitchen Table."

Today you'll be learning how

to make a traditional
margarita pizza, it's-

Ooh!
Oh, I am so

sorry, I- I didn't-

No, no, no.
I'm so sorry.

I'm usually much better
on my feet, but, uh.

No, that's- that's my fault. Uh.

I'm so glad you were
there to catch me.

I- I- I wouldn't have
had to catch you if-

if I didn't leave that there.

That was silly. Are-are
you sure you're okay?

Oh, yeah, absolutely.

Ooh, it's heavy.

What?
It's a-

it's a quality jar.

The jar, uh,

yeah, well, we-
we've got good jars.

I- I mean, we've got good-
good honey to go in the jar.

All you need is tomato sauce,

fresh mozzarella, fresh basil.

She's amazing. Isn't she?
Some extra virgin olive oil.

Who? Her?

Mm-hmm.

Uh, I guess so.

I don't actually
know who that is.

Really?

I don't watch much television.

One house special honey tea.

Are you sure you're okay?

Oh, yes. Yes.

Hey, don't trip again.

I'm- I'm gonna move
that.

Thank you. I...

Sorry.
It's all good.

Uh.

Oh, uh.
Right.

Thank you.

Thank you.

Okay.

Ooh, wow, this is amazing.

I told you.

You didn't hear it from me,

but around here, Whitmore
honey is the best kept secret.

Lips are sealed.

Enjoy.

Thank you for this.

Okay.

Oh, look at you.

My favorite big city chef
gracing our country home.

Get in here.

Hi, oh. Uh-huh, yep.

Okay, honey. No problem.

Okay, bye. Oh.

I'm so sorry.

I meant to have everything
perfect by the time you got here

but I had three
showings this morning,

and life made other plans.

I just love seeing
the real estate market

in Elmont Grove giving
you such a good run.

Well, it's not
me. It's the spring market.

But thank you.

It's, um- it's been a bit
of an adjustment being here

without her here.

That was Ben, by the way.

He is working late

and then picking up the
kids from soccer practice.

But everyone is so
excited to see you.

I am so excited to be here.

How was the drive?

It was wonderful. Oh.

Wow, Ally,

you even kept mom's honeypot?

Oh, it's like a time
capsule in here.

Just like she left it.

This place meant so much to her.

Ben's been encouraging a
reno for the past few months,

but I just-

just can't imagine painting
and changing all the fabrics.

Just don't think I'm
ready for that just yet.

Oh.

She'd be over the
moon that you're here.

Oh.

Mom's favorite apron.

What was this for again?

She was baking 500 oatmeal
raisin cookies for the-

Annual church drive.

Mm-hmm.

And she kept having
to make extra batches

because they were disappearing?

Lucky for you,

I think I may have
found that recipe in one

of mom's old boxes.

Really?

You wanna take a look
at what else is in it?

I would love to. Oh.

Okay. Organized chaos.

Breads, mains, desserts,

church luncheons and this one

just says, "Oops."

Mm, oops might not be
the vibe I'm going for.

Mm-mm.

You take those. Let's see.

Oh, flower petals
from her garden.

She tucked them into the
pages to perfume the recipes.

Or she'd use
them as bookmarks

and forget where she left them.

Ooh. Cheesy potluck
lasagna, shepherd's pie.

Probably not what Brooklyn
would be looking for, but...

Don't forget jello salad
with mini marshmallows.

Delicious back then,

maybe not exactly head
chef material now.

Oh, but look at this,
honey-lemon Sunday chicken.

And she even wrote "Hannah's
pick" in the corner.

I was eight.

I liked it because "Honey"
and "Hannah" sounded alike.

You also liked that
she let you drizzle.

You were the official drizzler.

Mm.

You took your job
very seriously.

I did... Cornbread
with honey butter.

Spinach salad with
honey mustard vinaigrette.

Mom sure did like using honey
in just about everything.

Not just any honey,
Whitmore Honey?

It's always Whitmore Honey.

What is it about Whitmore
Honey that mom loves so much?

She even wrote,
"Taste first, be brave,

add Whitmore Honey right here."

Aw.

Mom's still guiding
us from above.

I think I might have
just met someone

who might have some
answers for us.

Oh, hey.
Hello.

Back for another
house special?

Probably.

See, I knew you'd be hooked.

I'm actually here
about your honey.

Oh, yeah, that's, uh,

Whitmore Honey,
from the Honey House.

Best in the state.

What is the Honey House?

Oh, that's my friend
Aaron's bee farm.

That's where the honey's made.

Okay.
It's actually the oldest one

in the country.

I think it's been the Whitmore
family for three generations.

He makes one type of
honey really, really well.

Um, can I speak
to this, Aaron, maybe?

Well, you actually
did yesterday.

I did?
Yeah.

I mean, let's be honest.

It's rare to see
him out in the wild.

He doesn't get out
too often.

Ah.
Yeah.

But, uh, hold on a second here.

Huh?

Just north of the city.

Okay.
Yeah, bees buzzing

around like they own
the place.

That's the Honey House. You'll
hear it before you see it.

All right?
Mm.

There you go.

Thank you so much.
No problem.

Appreciate it.
No problem. Take care.

You too.

Hmm.

Is there another door?

Oh.

Hmm.

Hello?

Anyone here?

Hmm.

Okay.

Hi.

Hi.

Um, sorry. I- I- I didn't,
uh, I didn't see you there.

Um.
Uh, we don't actually

open for another 25 minutes.

Oh. Um, do you remember
me from the cafe?

Yeah. Yeah, of course.

Of course.
I never forget a face.

I get that from the bees.

Bees recognize faces?

Yeah.
Really?

Yeah, yeah, once-

once they know you,
they- they never forget.

That is so interesting.
Yeah.

I'm Hannah Jones.

Hi, I'm- I'm Aaron Whitmore.

I know.

Oh, your friend, Casey,
told me where to find you.

Right.
I had no idea

about this place.

Yesterday, I was just
impressed with your jar.

And your incredible honey.

Thank you.
I think you may

have missed a delivery.

This package was at the front.

Oh, these are the mini
jars I ordered for Bee Fest.

Forgot about this. Thank you.

Bee Fest?

Yeah, it's this, um-

it's this annual event
we host in conjunction

with Easter at the Honey House.

Hmm.

Um.

Listen, you'll
have to excuse me.

I- I'm really kind of
busy and I'm understaffed,

so if you don't mind,
I just need to get-

Oh, I just- I just need
a moment of your time.

I just have a few questions

to ask you about your
incredible honey.

Uh, okay, did you
mind walking and talking

and maybe hiding a few eggs?

I know my way around eggs:

poached, scrambled, hidden.

Uh, yeah, so we're just-
Oh, yeah.

over here. Yeah.
Of course.

Okay, okay. Yeah.

Hmm.

Wow.

So you, um, you had questions
about Whitmore Honey?

Well, I recently realized
my mom used your honey

in almost all of
her cooking recipes.

She thought it was special.

And I was hoping you
could tell me why.

She a chef?

Oh, I am. A private chef.

I'm actually up for a job.

My dream job, working
for Brooklyn Myers.

That's exciting.

It is, it's actually why
I'm here in Elmont Grove, um,

looking for some inspiration
on an original menu.

She, um, told me to
put myself on a plate.

When I thought about who I am,

it made me think of my mom,
and curious about your honey.

Maybe using it in
one of my dishes.

Okay.

Well, at the Honey House,

we've made premium raw
honey for generations.

Hmm.

And people seem to love it.

How do you make it? Can
you show me the process?

Uh, listen, this
sounds really,

really interesting
and everything, but I-

I don't think I have
time for a walkthrough.

Yeah, I'm- I'm stretched
pretty thin here,

as you can probably see.

Oh, what if I help
out around the farm

while you gave me a crash
course in making Whitmore Honey?

It's just that I- I've
always worked alone.

That's just kinda how
I've always done things-

Please let me help.

It would give me such
a great opportunity

to observe how to use
an ingredient that meant

so much to my mom,

and maybe figure out what makes
Whitmore Honey so special.

Do you know
anything about bees?

No, um, but- but-

if I don't learn how to
break down the components, I-

I just won't be able
to figure out how

to best use them in my menu.

All right.
Yes!

Let's do it.
Great.

Cheers on it.

Cheers.
Cheers.

We start early
tomorrow morning.

What does early
mean in bee terms?

Ta-da!

I'm ready for action.

Are you planning
on going into space,

'cause the bees are right here.

I am not getting stung today.

You're gonna be fine. Come on.

All right.

Okay, uh, actually,
just gimme that.

You don't need that right now.

Oh really?
No.

Oh.

Ready.
So,

I would imagine that working

with bees is like
working in a kitchen.

It requires trust.

If the bees trust you,
they're not gonna sting you.

Mm. Trust is earned,
and I just met these bees.

Well, you're gonna
earn it, I promise.

Now this is all our equipment.

This is one of the
most important things,

this is the smoker.

Mm-hmm.

The smoke just
calms the bees down.

Oh, good.
Right.

Now pick that up.

Don't touch that part
though, it's hot.

Don't touch...
The metal.

Mm.
There you go.

Okay.
Oh.

Smoke's meant to calm
the bees down. Not us.

I'm calming both.

Okay. Okay, all right.

You ready to go?

Yeah.
Okay, let's go.

You got it. Doing very well.

Very well. Okay.

Now, I'm gonna open
the front door.

Mm-hmm.
And you're just gonna

keep smoking, nice and steady.

Back and forth,
nice and steady.

Nice.
Got it.

Okay. Here we go.

Good morning, everyone.

Morning.

One teaspoon of honey
requires the work

of 12 bees flying
approximately 40,000 miles

and pollinating countless
amount of plants, flowers.

It looks like a lot more
than 12 bees in there.

Oh no. Yeah, there's
about 50,000 bees in there.

Are you telling me there's
50,000 bees in that box?

In every one of them.
This is like bee Manhattan.

And I thought rush hour
in the subway was crowded.

So just, uh...

Put this here.
Okay.

Okay, right, now,

you're just gonna do long
thin strips, you ready?

That's amazing.
You're a natural.

Keep going. Keep going.

We're gonna get
it right in there.

Long.
Yeah. Look at that.

I gotta take this.
Uh-huh.

This.
That's it?

Yeah. Yep, right.

Take this one too.

It's beautiful.
Yeah.

What you do.

Well-
Uh, I'm basically

a human honeycomb.

Yeah, me too, but
you're doing really well

for your first day.

Oh really?
Yeah.

Oh.

So what's easier?

Herding bees or
feeding New Yorkers?

Honestly, depends on the day.

Yeah.

Bees probably complain less.

I bet.

All right. I'm
just gonna go here.

Oh yeah.
Do this.

You wanna start doing
this spinner here.

Oh, no, no, no, no, no, no.

What?

I can't believe I forgot.

I completely forgot.

What?

Um, I teach a weekly cooking
class for a young client, and,

this week's session
is virtual, and,

I'm not exactly
ready for prime time.

I mean, you can use
my kitchen if you want.

Really?

Yeah.

Are-are you sure?

Of course, I mean, it's
just a country kitchen.

It's nothing fancy, but,

it'll treat you better
than the smoker did.

I really hope so.

Thank
you so much. Okay.

Uh, I'm gonna...

Yeah. Thank you.

All right. Um.

All right. Tip number one:
Lean into contrast.

Crunchy apple, soft bread.

Life's all about balance

and so is creative cooking.

Aye-aye, captain.

All right. Tip number two:

Don't shy away
from a little spice

because when chili
hits hot honey,

it's like opening a door.

You never know if you'll be
met with sweetness or fire.

Makes each bite a little
more exciting, you know?

Huh, uh, you know what?

Let's, uh, let's focus
in here, you know?

Okay, I'm gonna get
some more apples for us.

Okay.

Wow.

Hello, Chef.
Hello.

Got a little something for you.

Really?
Mm-hmm.

For me?

Are you my personal chef
now? I'm not complaining.

Hm, apple
grilled cheese with honey?

This is phenomenal.

It's also very
impressive you were able

to make it in my kitchen.

The most I can usually
imagine there is toast, barely.

Well, I mean, if
you can make toast,

you're halfway to
grilled cheese.

It's true.

Listen, I couldn't have
done this class without you.

So great teamwork.

Cheers.
Cheers.

Hmm.

Marcy's amazing.

I'm really gonna miss her
if I get this new job.

And apparently,
honey is officially

a winning cooking strategy.

You know, it's funny,
my family's been saying

the same thing for a long time.

Hmm, maybe I can make
Whitmore Honey a throughline

for my entire menu.

You know, somehow incorporate
it in all the dishes.

That's probably the
best idea I've ever heard.

Of course I'm biased, but
it's a really good idea.

And if anybody can pull
it off, I bet it's you.

Yeah.

Come with me.

Where are we going?

I wanna show you something.

Sure.

This is the first
hive that my dad built

with his dad, my grandfather.

Wow.
C. W., Charles.

It split a few years back,
so we had to retire it.

I probably should've
gotten rid of it,

but I just couldn't.

It's beautiful.
When I was a kid,

my dad used to bring me
out and sit me by the hives

and he used to say,
"See those bees?

They're not in a rush.

They're just doing their thing.

One job done well."

Kinda became a family motto.

Hmm.
When my dad got sick,

I promised to take
care of everything.

You know, just keep making
quality honey. No shortcuts.

No gimmicks. Just
keep it simple.

I was, uh- I was young
and I was terrified.

But, I dunno, for some reason,

keeping it simple felt...

safe.

And safe felt
like honoring him.

Yeah.

The problem is,
is that,

you know, every supermarket
shelf nowadays is just filled

with these cheap
squeeze bottles and

people just grab them
without even thinking twice.

Standards aren't always
the fastest way to, um,

win people over,

but they are what last.

The Honey House sales
aren't what they used to be.

What if doing one thing well

doesn't only mean
doing one thing?

Hear me out.

Huh?

So bees collect from thousands

of flowers to fill
one honey jar, right?

Yep.

So,

what if what they teach us

is that variety isn't the
enemy of excellence,

but the reason for it?

But, see,

my dad would say that

"Focus keeps the hive alive."

Mm.

Everyone has their job:

The drone bee, the worker
bee, the queen bee,

they all have one specific job,

and if they don't do
that specific job,

everything falls apart.

Yeah. Systems are important.

Yeah.

I know that as a private chef.

But if I wanna be
Brooklyn Myers' head chef,

I need to run a kitchen.

Just like you have a
whole bee farm to run.

Hmm.

And the best kitchens are
about all hands working together

to support the hive.

That's fair.

Stubborn roots
keep things standing,

but sometimes they
need room to expand.

See, whenever I
hear a word like that,

"expand," people say that,
but,

they usually mean
something else.

Like they say expand,

but they really mean
forget or- or change

or- or- or- or make
into something else.

And the truth is,

I don't wanna do anything else.
I wanna do this.

What if being something
else means giving more access

to something that
you already have?

More ways for more
people to enjoy it.

See, that's what I
love about Bee Fest.

Hmm.

Right, because there's
all these people coming here

to experience our honey and-

and that's what it's
all about, I mean,

if it wasn't for Bee Fest...

The truth is, if this
season doesn't turn around,

I don't know if the Honey House
is gonna be here next year.

I'm really sorry to hear that.

I still think finding ways
to grow is how you protect

what your family started,
and make sure it lasts.

Expand. Okay.

You've given me a
lot to think about.

It's really nice
having you here.

I really loved being here.

Do we head back?

Yeah, thanks.

Thank you.

Daytime is beautiful,

but, ah, something about night
is just so-

Peaceful?

Yeah. Peaceful.

It's Brooklyn Myers.

Go for it.

Um, okay.

Hello.

Hannah, there's
my rising star.

How's the menu coming along?

I'm out in the field
right now sourcing

some fresh ingredients.

That's what I like to
hear. Couple updates.

First, I'm so excited to
see what you come up with.

You have this grounded energy

that feels honest, that's rare.

Thank you. That means so much.

Now I'm needed in Belize

for the first episode of
my travel show much sooner

than expected, which means
that the Manhattan launch

has been pulled up.

Pulled up?
Yeah.

Um, we are gonna do the
menu showdown next week.

Um, Tuesday to be
exact, 10:00 AM sharp.

I will need your
finalized menu beforehand.

Thank you for the
update. I- I will be ready.

Great.

She pulled up the deadline.

What?

I guess I'd better get
working on this menu.

Ugh, I can't believe I'm
still figuring out starters.

Okay, would you
rather whipped ricotta

with honey and pistachios?

Imagine it served on
an artisanal crostini.

Ooh.

Or a more distinctive
honey carrot soup shooter.

Silky honey ginger
soup, Whitmore Honey,

dollop of creme fresh.

Sounds like you're
leaning more distinctive.

I think Brooklyn would want
something more distinctive.

You know, I have one week

to figure out my
menu, Ally, one week.

Then you better fuel up.
You're gonna need it.

Ooh, I think I left
them in too long.

Mm. They're so good.

Yeah?
Mm-hmm.

I think I have lots of great
ideas for mains, but desserts.

Okay. This section is all Mom's
honey favorite highlights.

I think it's gonna
be down to the wire.

Speaking of honey,

how's it going with a
certain handsome beekeeper?

Aaron?

Mm-hmm.

He's not really
what I expected.

Very hardworking, super
knowledgeable about bees.

Mm-hmm.

Kind.

You know, I like
the way he talks

about preserving
his family legacy.

It's very noble.

How sweet. Sounds like you
two are working well together.

Mm, oh, what if I
put myself on a plate,

Ally, and Brooklyn
doesn't like it?

Nice change of subject.

Hannah, you've already
made it to the final three.

You should be so proud
you've made it this far,

no matter what happens next.

Hey.

Sounds like the
bees are calling.

We better get ready and go

before the kids warm
worse than hives.

Who's ready for
Bee Fest?

Oh, have fun, but
come right back, okay?

Oh, good. Ben's already on it.

Oh.

You made it.
Oh, of course.

Mm.

Uh, sorry. Hi.
Oh, this is

my sister, Allison.

Aaron, nice to meet you.

Yes.
Pleased to meet you.

And over there, you can
spot her two little bees,

getting their faces painted.

Cute.
No way we'd miss out

on all the buzz

Well, more the merrier.

Bee fest is always better
with family around.

This is absolutely incredible.

Your bees are bringing the whole
community together. It's...

beautiful.
Yeah, yeah.

Our mom used to
say that this event

was the highlight of every year.

That's nice, I'm
glad you could make it.

Well, if you'll excuse me,

I think I'm needed over there.

Oh.

Nice to meet you.
Nice to meet you.

Hi.
Hello.

Listen, there's
something else I wonder

if you could help me out with.

Well, you've been so generous
with your honey expertise.

I think I already promised
to return the favor, so,

should I roll up my sleeves?

No, no, no, no.
That's not necessary.

It's just that
we're short a judge

for our honey
cooking competition,

and I'm wondering if
you might know somebody

with some culinary expertise
might wanna help out?

Oh, I just might.

Okay.

Now, you won't be too shy

to tell Frank here that his, um,

his ribs are a
little bit overhyped?

Overhyped?
A little bit overhyped, yes.

Never.

Hello.

Reigning third place champion
at your service,

which for the record means
two people were luckier

than me last year.

Third place is
very respectable.

Respectable is not
gonna get me a trophy.

But these ribs.

Whitmore Honey glazed by
Mrs. Robinson herself.

Smoked to perfection
by yours truly.

That's my ticket.

Don't let him
influence you. See?

He- he does this.

He's been campaigning
since Christmas:

there have been
posters, sample Sundays,

he even put sauce in
the raffle baskets.

Hey. Quality honey
speaks for itself.

Does it?
Okay?

I'm just showcasing its talent.

Mm.
See what he's doing?

You see what he's doing?
All right, folks.

What do you say? Should we
get the show on the road?

Oh.

Let's do it. You ready?

I'm ready.
Let's go.

Gotta win me a trophy.

What you got in here?

This is my very favorite
Bee Fest tradition.

The rules are simple.

In fact, there's only one rule.

Each one of your dishes
must include honey.

Uh, Whitmore Honey.
Only the finest.

Thank you, Frank. Yes.

Each one of your dishes
must include Whitmore Honey.

Beyond that, creativity
is your friend:

savory, sweet, the
choice is yours.

Now, this year, we have a
very special guest judge.

You may have seen her
buzzing around town.

She's a New York
chef who's come here

to lend her palate to our cause.

Please welcome Hannah Jones.

Yay.

Yes!

Thank you, I am thrilled

to get to celebrate honey
with all of you today.

Yay.
Yeah!

Woo!

Alright, Bee Fest chefs,

this is the moment
of truth. Good luck!

Honey, honey!

Ladies and gentlemen,

before we continue, I would
like to thank all the chefs

for your contributions today.

You should all be very proud.

Your dishes were heartfelt,
they were creative,

and they were full of
Elmont Grove pride.

But as you all know,

there can only be one winner.

And after much deliberation,

we have made a decision.

Hannah, would you
care to do the honors?

This year's Bee
Fest champion is...

Buzz roll, please.
Bzzzzz...

Frank and his incredible ribs!

Congratulations.

Ah. Thank you.

This has gotta be satisfying.

I'll take it back, Frank.
Your ribs are not overrated.

Not this year, Aaron.

Congratulations. Hey,
let's have a photo.

Perfect.
Photo with the winner.

Who's number one?

Frank on three. One, two, three.

Frank!

Woo-hoo! Nice.

Congratulations.
Thank you.

Thank you.

Congrats again.
Thank you. Thank you.

That's amazing work.

Amazing.
Yes.

That was fun.
That was fun.

Hey, can I interest
you guys in a drink?

I call this the "Bee
Fest with a twist."

Yes, you can.
Yes.

Thanks.
Thank you.

Aw.

Well, should
we have a toast?

To a wonderful day,
and to your new menu?

To your quality honey.

Cheers.

Cheers.

Thank you.

Hmm.
Hmm.

You know, it's strange.

For the first time
in a long time,

I feel like I finally
know what I'm doing again.

That's great.

Wait, I think I know
what you should do.

Me?

A flavored honey line:

lavender, sage,
cinnamon clove, chili.

Your one amazing honey
infused with different spices.

Hold on a second.
What?

Garlic honey for marinades,

cinnamon honey for baking.

Chili honey for wings.

The possibilities are endless.

Come on. What do you think?

I- I don't know. I mean, it's
not really what we do here-

And you could even expand
into expressions of honey.

Expression?
Beeswax wraps,

with your Whitmore
honey logo on 'em.

Candles with the scent of
this exact corner of dusk.

Ah.
What about doing

a seasonal tasting flight?

Spring, summer, fall,

and your one thing
suddenly becomes a story.

No?

You're incredible.

The way you, you talk, it's
like you're setting a table.

There's a place for everything.

It's- it's inspiring,
your passion.

So?

So, so, so-
What do you think?

Okay, sure. Let's do it.

Okay?
Yeah.

I mean, look, it- it-
it could be a great story.

One that we could
maybe...

tell together.

Well, shall we cheers to that?

Cheers.

But garlic honey, really, like?

Mm-hmm, I'll show you.

It'll blow your mind.
Wow.

Perfect. Yes, okay, great.

I hope you don't mind.

I just need to
borrow some of these.

Aaron's cupboard is
basically honey and salt.

Borrow? Looks more like
a full on heist to me.

Just a little
inspiration. Thank you.

Have fun.

Hey, well, if it isn't
my favorite new regular.

Why do you look like
a woman on a mission?

Because I am.

All right, Casey, I
need your best cinnamon.

Alright.
The kind that makes people

stop mid-bite and smile.

Okay, uh...

Well, I got this.

It's Ceylon cinnamon.

So milder, sweeter.

I get it from an importer
I've trusted for years.

I use it in my
apple spice lattes

and in my grandmother's
cinnamon roll recipe.

Sorry. I feel like I'm giving
you all my secrets now.

Trust me. It's for
a really good cause.

All right, Aaron.

Spices, herbs, and a whole
lot of Whitmore Honey.

Are you ready to experiment?

Yes... I mean, I'm a
little bit of a

don't mess with success
kind of guy, but,

I think I'm ready.

Okay, well, lucky for you,

I made a career out
of shaking things up.

I heard that about
you. Let's do it.

Okay, so.
Let's get started.

How 'bout take
one of these maybe?

Mm-hmm.
Take this.

Yeah.
Yes?

Yeah. Let's start
with some honey.

Yes. Okay.

Good, and sometime...

Yeah.
There we go.

Yeah.

I like that you
are looking at it

while you're doing it,
very... No.

Me and you?

That's really nice.
That's what I'm talking.

Look at this.
We've got it going.

Yeah, all of it.

All right, beautiful.
I'm gonna take a pan.

Mm-hmm.

Pretty good.

Thanks for this.

Oh yeah. Look at that.

Now.
Okay, here we go.

Try this Rosemary infusion.
Okay.

Tell me what you really think.

Mm-hmm, mm-hmm, mm.

It's really good.

Hmm.
It's really good.

Oh yeah, I didn't think I was
gonna like it, but I like it.

It's, um... It's like
perfumey, it's good.

Grounded.
Yep.

But balanced.

Mm-hmm.
Kind of the same

with this perfect sweet
heat that we found

for the hot honey.

I think I might
actually use this one

for my competition menu.

Yeah?
Yeah.

I love playing with
flavors.

If you bottle these up,
people would line up to buy.

You really think so?

Oh, if Casey puts
these on the counter,

they won't last an afternoon.

See, I was- I was scared
that if you, you know,

added the flavors, it would
change the honey too much, but,

I don't know... I think you're
on to something.

See, they don't change what
your amazing honeybees do.

They just showcase that flavor

in more ways than one.

Simple ingredients,
full of heart.

People connect with that.

You really have a
gift. You know that?

The way you see food,

your perspective,
it's, um, it's amazing.

You're making me see it
in a different way too.

Well, you got a chance

to see everyone admiring
your honey at Bee Fest.

I think I'm just

pointing out what's
been there all along.

I think you've given
me the courage to

try something new.

Oh?

Oh. What are you thinking?

I got an idea.

I got an idea. What if...

Okay.

Before you go
back to New York.

Mm-hmm?

We have a tasting.

Okay.
Okay?

All the different flavors

and we'll see what
sticks. Right?

You know, who- who knows?

Maybe you'll get another
idea for another one

of your future menus.

Market research? Yeah.
That's what it's called.

A wonderful idea, because
thriving businesses don't

just sell to their customers,

they listen to 'em.

I've heard that.

You know what?

If Brooklyn Myers
selects my menu,

I'm probably gonna need a
trusted honey supplier,

long term.

You supply it, I
showcase it, together,

maybe we can put Honey
House back on the map.

And I am not just
thinking Elmont Grove.

I'm thinking everywhere
her name carries weight.

Being the sole supplier
to Brooklyn Myers,

that would really change
our business for the better.

I think it could.

Hmm.

I cannot believe I've
been having way too much fun

and broke the cardinal
clean-as-you-go rule.

Yeah, well,
that makes two of us.

I don't think the bees

would ever let 'em
mess like that slide.

Oh really? They're
always efficient?

Always. They
always work together.

There's no wasted effort.

And when they wanna share
directions, they dance.

They dance?

Yeah. Bees dance.

You didn't know that?

Yeah, it's like they- it's
like they have one mind.

It's like how they
communicate. You know?

It's how they keep
the hive alive.

Huh, so,

no piles of sticky spoons
in the hive?

Not a chance.

Efficiency is survival.

That's how kitchens are
run too. Everyone has a job.

Don't let things pile up.

Precise, steady rhythm.

Precise, steady rhythm, huh?

So that means obviously
you must be a good dancer.

Oh my goodness. No.

Come on.

Two left feet.

Come on. I don't believe that.

In the kitchen,

only partners that follow
my lead are, uh, my knives.

Okay.
And I have to work in

a lot of different
kitchens as a private chef.

Is that a good thing?

Um, don't get me wrong.

Being creative is
always exciting.

Every client wants
something different.

Constantly have to
reinvent myself.

Just that sometimes I just wish

it could be simpler.

You know, one
kitchen, one vision.

But nothing about
what you do is simple.

Anybody can follow a recipe.

But the way you create,

the way you adapt,

that's special.

Probably get that from my mom.

Some of my best memories
are in the kitchen with her.

She, um, made cooking
feel like magic.

She'd often say
she'd hope that, um,

she would open her own
restaurant one day,

but she never got the chance.

I think chasing
this little dream

of mine has always
been about chasing

a little piece of hers.

I understand wanting to carry
a piece of someone forward.

My dad used to say that the
bees were the best teachers

and us taking care of them
was like our family's way

of carrying those
lessons forward,

'cause everything you
need to know about life,

you can learn from the hive.

Really?

Patience, good things
happen to those who wait.

Cooperation, good things
happen when you work together.

And survival, when
that winter hits,

the bees survive because
they take care of each other.

Also, let's not forget,
the bees know how to dance.

Oh.

Huh, there you go.
Um.

I don't think you have
two left feet.

I'm guessing you are
a pretty good dancer.

I don't know if I'm
a pretty good dancer.

I mean, I- I know a step or two.

Oh, now, you- you
just did a step or two.

Yeah. There you go, see?
That's all I got.

I think we can make
a pretty good team.

I agree.

I think your phone
might be ringing.

Yeah.

Oh, um, I just- I- I
just gotta take this.

I'll be right back. Okay?

Oh, of course.

Hello?

I don't think that's
gonna be possible.

I- I- I understand.

I just thought maybe
we had some more time.

Yeah, I- I understand.

I'll, um, try
to figure something out.

Okay. Thank you, bye.

Is everything okay?

That was the, uh,

bank.

I think this might
be the last year

for Whitmore Honey.

A little courage in a
cup. Thought you'd need it.

Thank you. You're spoiling me.

Someone has to.

Today's a very big day.

You're about to pitch the menu

that could change everything.

I just hope she
sees what I see.

She will. You've done the
work and you finally seem...

happy.

You've been smiling
a lot more too.

Does this have something
to do with Aaron?

What? Oh, you know, he's good.

Very-
Don't "he's good" me.

You've been humming around
here like a little bee.

Well,

we danced.

You danced?
Mm-hmm.

With your two left feet?
Mm-hmm.

He risked life and limb?

Wow. He must really like you.

I don't know.

It makes me feel like

home.

I knew it. I
knew you liked him.

Oh, please don't make
this into a big thing. I-

Oh, too late.
It's already huge.

I am picturing your
wedding cake already.

It's got a honeycomb, bees
embroidered on napkins.

Little tiny honey
jars on every table.

Here goes nothing.
Me on a plate.

Me on a plate.

It's already a winner. Nobody
cooks you better than you.

Good morning, Hannah.

Good morning, Chef.

Thank you for taking the time.

Well, let's see
what you've got.

Three courses, honey
as the throughline.

Not as a gimmick. As a voice.

The starter, shaved
fennel and citrus salad

with raw honey
lemon vinegarette.

Almonds for crunch,
bee pollen for aroma.

Just balanced, bright.

Clean. Smart.

Thank you.

For mains, crispy skin chicken,

Whitmore Honey jus,

charred broccolini with
a honey garlic glaze.

It's layered but savory.

This is excellent work, Hannah.

It's cohesive, thoughtful.

You've created a clear arc.

I really thought
about what you said,

and it all came back to honey.

The same kind of quality honey

that my mom used in
almost all her recipes

when I was little.

And I even found the local
beekeeper who makes it.

It's the oldest bee
farm in the state.

It's going to be nothing but

farm-to-table fresh
ingredients in your menu.

I cannot wait to bring back
some of the special honey

and share it with
you in New York.

I have to be upfront
with you, Hannah.

All our restaurants operate
on standardized suppliers.

Consistency is everything.

Oh, I see. Well, surely
honey could be the exception.

You know, the
whole menu is based

around the uniqueness
of Whitmore Honey.

I love the idea, truly,

but we can't source
from one small farm.

It doesn't scale.

Our guests in New
York, in Chicago, LA,

they expect consistency on
every plate, in every city.

That's non-negotiable.

Of course. I
understand consistency.

It's just that this honey is...

It's not sweetener,

it's its story, its legacy.

It's the difference
between ordinary and-

Extraordinary. I hear
you and I don't disagree.

Your passion for authenticity

is the reason why you're
one of my finalists.

But all my head chefs use the
approved, standardized list.

I mean, we can still
use your format.

You have some strong ideas.

Honest head chef material.

Thank you very much
for your feedback.

I will make it work.

I'll expect your revised
menu by the end of the day.

Good luck, Hannah. I'll
see you in New York.

Thank you.

She loved it?

She loved everything.

Except the most important part.

The Whitmore Honey. I have
to use her honey supplier.

What're gonna tell Aaron?

The truth, that maybe this
changes the plan a little bit,

but I'm gonna need
to find a new way

to prove that Whitmore
Honey is special.

Oh.
Hey.

Wow. That shelf is
really coming along, guys.

You know how long I've
been trying to get this guy

to mix things up?

For years and he wouldn't budge.

Now you walk into my cafe and
suddenly, we got "Garlic Glow."

I- I hear "Cinna Star,"
"Heatwave,"

and a whole new
start for this place.

You know, it's pretty exciting.

You got this whole place
buzzing and not just the hives.

You know what I hear?
I hear that buzzing from your-

I don't hear anything.
From your restaurant.

I don't hear...
Maybe you should go there

and- and- and deal with
your lunch crowd, please.

I'll see you later, guys.
Yeah.

See you later, Casey.
See you.

Sell some scones.

She loved the menu.

Yes! Yes.

Of course.
Ah, I'm so happy.

But I'm not surprised.

I knew you could do it.

There's something I- I-
I need to tell you.

Yeah, sure, what?

She won't let me
use Whitmore Honey.

What do you mean?

I found out Brooklyn only
uses specific suppliers

in all her restaurants
across the board.

But you- you said that
you based the menu on- on-

on- on this, on- on us.

She told me to create
an original menu.

It didn't even cross my
mind that I wouldn't be able

to step outside her playbook, I-

You sold me on something
that wasn't actually real.

I believe in it.

Aaron,

I believe in you.

Hannah, I- I pour
everything into this.

I just, ugh. I feel so foolish.

You're not foolish.

I just don't know what to do.

We'll figure out another way.

There's no other way.

My dad said that
there's one way,

and I sh- I should've listened.

Aaron?

I told him, Ally.

And the way he looked at me,

it broke my heart.

Hmm.

I can't believe I
let him down like this.

Of course it hurts.
You care about him.

But, Hannah, tomorrow,

you're standing in front
of Brooklyn Myers

with a menu that's you.

That you built
from the ground up.

Everything you have been working

so hard for is
finally paying off.

I don't know.

I don't know if that
dream is mine anymore.

You don't mean that.
I do.

Come on.

Cooking with mom.

Those were the moments that
made me fall in love with food.

It was joyful.

It was-
it felt like me.

Being with Aaron
reminded me of that.

The first time in a long time,

he reminded me that
cooking is all about love.

Not

chasing mom's dream,

or chasing a job.

Just

remembering who I am

when I'm happiest.

Ooh,

I think I forgot about that too
for a while there.

I'm still having a hard time
accepting that Mom's not here.

But maybe sometimes a dream
is just changing shape,

and there's nothing
wrong with that.

You always make the
hard parts feel so simple.

Because I'm your big sister.

Wow, aren't you
sure of yourself?

Is that you, Mom?

Trying to tell me to
stop being scared?

Follow my heart?

Okay, Mom,

I hear you.

Chef Myers, thank
you for your time,

your faith, and for challenging
me to cook me on a plate.

That invitation changed me
in ways I didn't expect.

You sure you wanna do this?

You're really pulling
outta the running

to be Brooklyn's head chef?

I'm gonna call
Brooklyn's assistant

right after I send this email.

It's the most
difficult decision.

But I realize now

that who I am as a chef
is measured

by the heart behind my food,

and the story I'm willing
to tell, honestly.

With respect and
gratitude, Hannah Jones.

Send.

Hey, Frank.

Well, there you are.

Stopped by the shop
for my usual jar

and there was no
one at the counter.

Figured I'd find you
out back with the bees.

Yeah, sorry about that.
Just...

haven't been myself lately.

Mm, listen, son,
take it from me.

Life's not meant to be lived
alone working six days a week

until you're bone tired.

Now, I know your dad kept this
place standing in tradition but,

maybe it's your turn
to carry it forward

with a little imagination.

I don't know
about that, Frank.

I thought I was building
something with someone, but,

turns out all she might
have had were good intentions.

Good intentions
don't pay the bills.

Hmm.

Well, good intentions are the
start of any harvest, but,

you still have to
plant new seeds.

You gotta put in the work.
You gotta trust the seasons.

Intentions only matter if you
let 'em grow into something.

Your dad would be proud, Aaron.

You just have to give
yourself permission

to think outside the box,

okay?

You'll be all right.

Hannah. Good morning.

Good morning, Casey.

How you doing?

I'm, um, actually
heading back to New York

for a little bit and I wanted

to pick up an original
jar for a young client.

One jar, coming up.

Oh, no. On the house.

There you go.
It means a lot.

Thank you, Casey.

I truly had no idea that
I wouldn't be allowed

to engage outside suppliers.

It was a good idea, you know?

He talks about the new flavors,

but truth is, I don't think
he's gonna move forward

without your guidance.

He's not gonna do the launch?

I don't think so.

He'll come around though, you
know, soon, I hope.

You've already done more
for him than you realize.

He may not see it clearly today,
but he will.

I'm sure of it.

I hope so.

I've been talking
up Whitmore Honey

to my network of
New York clients,

and they're very curious.

Yeah, I'm sure that once they
taste it, they'll be hooked.

Well that is good to
hear. I'll let him know.

I'm actually headed over to
the Honey House later on.

Thank you.

No, thank you.

Well here you
are, Hannah Jones.

Huh?

What a charming place.

Chef Myers, wh- what
are you doing here?

Well, I stopped by your
sister's place looking for you

and she said that I
could find you here.

Brooklyn Myers in-

in my cafe, wow.

Good to meet you.

Oh, man, I am such a huge fan.

I play your show,
"Myers Kitchen Table,"

in my shop like 24/7.

Like it's a go-to.

That's nice to hear. It's
always great to meet a fan.

A fan.

Listen, cinnamon in the
grounds before brewing.

When I picked up
that little tip,

my customers treat me
like a coffee whisperer.

That sounds delicious.

I will take a cup of coffee
with a splash of almond milk.

From me?

Do you mind if I steal
Hannah for a moment?

Yes. Of- of- of course.

Of course. I will get that
done for you now, and, um,

welcome to Elmont Grove.

Thank you.

Sorry.

Shall we?

Absolutely.

I'll admit, Hannah,
when my assistant told me

that you were pulling
out of the running

to be my head chef,
I didn't believe it.

No one has ever done that,

especially somebody with
your kind of promise.

I can't even tell you
how much it means to me

to hear you say that.

First of all,

I wanna thank you
for the opportunity

and the encouragement and
the standard that you set.

I will take those
lessons with me forever.

Working for you has
been a dream of mine for

as long as I can remember.

So what changed?

Your assignment.

Designing a menu
that's me on a plate.

I thought I understood
what that meant,

but then somewhere
along the way it-

it changed me.

Well, I quite liked the
menu you plan to present.

Well, that's just it.

That menu was born
from ingredients

and people whose names

and histories I can't separate
from the dishes themselves.

And if I can't present
that in their honest way,

it wouldn't feel true.

Mm.

When food is honest.

It connects.

Right.

I feel like I found
my voice as a chef.

And it's a little bit different
than yours, Chef Myers.

Your polished, sophisticated
culinary mastery.

Mine is a little more rustic,

perhaps more farm-to-table
of a feel that-

that is where my heart is.

Once I see it,

I don't think I can unsee it.

You remind me
of my younger self

and it sounds like you're
opening up your own restaurant.

Maybe I am?

Will you excuse me for a second?

Casey?
Yeah?

Are you still going to
the Honey House?

Yeah.
Do you have any more

of that fancy cinnamon?

Uh, of course.
Great.

Can you bring it,
meet you there?

Sure.
Awesome.

Brooklyn, I'm so
sorry to cut this short,

but I think I have to go.

Um, before you do,

are you looking for investors?

Good morning.

Good morning, little lady.

Frank, I'm gonna
need a hand and some

of your best produce.

I wanna put together a little
something special for Aaron

and I think I'm gonna need
some help, what do you say?

I'd say it looks like you
came to the right place.

Great.

How many jars do you
think we're gonna need?

I'm thinking

a lot.

I'm starting to understand

why you appointed me
chief of operations.

All right, we'll
start with four flavors,

half dozen each.

I will wrestle with the bees.

You wrestle with the labels.

All right, bees. Let's dance.

Casey, any sign of Aaron?

He's at the bank
this afternoon.

Oh.
We've got some time.

Okay.
You've got this.

Yeah.

Sure you got this?

Don't worry,
I'ma be just fine.

All right.
Yes.

Great. Can I get a jar?

Oh, this jar, excellent.

Hey, listen.
We won.

Woo!
Hey.

Success.

Much thank the
guys. Okay, great.

We might need another jar.

Here we go, ready, and-

You gonna swap
again? Yep, yep.

You need garlic,
peppers, and cinnamon.

Okay, Casey, you
can go get Aaron

and I will go become less of
a human honeycomb.

Good idea.
All right.

Somehow I knew
I'd find you here.

How was the meeting?

How do you think?

That bad, huh?

Yeah.

Well, you'd never guess who
was at the cafe today.

Brooklyn Myers.

The TV restauranteur woman?

Yes, sir.

Right here in our
little town, man.

I was like, "Wow."
You know.

Yeah, it was good.

That means Hannah got the job.

Good for her.

She deserves every
bit of success.

She is one of a kind.

She's brilliant, Case.

Big city chef, bright future.

And that's where she
belongs, in the spotlight.

Not in the middle of the woods

with a guy who spends his
days chasing bees around.

The Honey House is a treasure.

Don't sell yourself short, man.

She believes in what
you're doing here.

Thanks.

Come on. Let's go
close up shop, yeah?

Sure.

Come on, let's go.

Yeah.

Surprise!

Well, looks like your
bees and I are officially

on trusting terms.

Did you harvest honey?

Well, I had a bit of help.

Come on. Don't
look so surprised.

I also had a fantastic
mentor.

Hannah, I
thought you'd be halfway

to New York by now.

Well, that was
the original plan.

I actually decided not
to take Brooklyn's offer.

This is your dream job.

This is everything
you've worked for.

You can't just walk away.

It was my dream job.

Because of you, I realized
that the type of food I like

to make is not about
polish or show.

It's about

love,

and family,

and honesty.

Just like Whitmore Honey.

That's what makes
your honey so special.

I don't know what to say.

I'm so sorry about what
happened with Brooklyn.

I- I think that the
new line of honey

that we created is exceptional

and I really wanted
you to see just

how special it really is.

Listen, I was just afraid a

change would make
me lose the past

and you made me see that
the opposite's true.

So,

we both agree

that I was meant

to bee with you?

Well, technically,

I- I am the beekeeper.

Oh.
I still am.

Pardon the interruption,

but there's a long line of
townsfolk outside swarming

for your flavored honey.
Right.

Yes. We should...

Let's... We should
get on with it-

Oh, we should take a look.
Yeah, let's do it.

This.

This is perfect.

Let's just say that
Hannah has a way

of bringing the best
out of people and honey.

I don't think I can
hold 'em off much longer.

I may have asked for a
little extra help from the hive

to help with your launch.

Well, it sounds like the
Honey House is officially open.

Am I right?

Woo!
Yes.

Right.
Let's see who wants

some new flavored samples.

Mm-hmm.
I'll see you guys in a bit.

Yeah.
My kids are already crazy

about Cinna Star.

Did I tell you?

Ben and I decided to start
renovating the house this month?

Oh, Ally.

We figured it was time
now that my sister plans

to stick around for a while.

Mom would be so happy for you.

Thanks, Frank.

I didn't even tell
you the best part yet.

The best part?

What could possibly top this?

I told Brooklyn the
inspiration for my menu

was farm-to-table,
sweet, rustic charm,

and she offered to invest
in a restaurant of my own.

You're serious?

My menu, your honey.

I know this property
with a great deal

of unused space, outside of
Bee Fest duties of course.

I think the guy
who runs that space

would love to have you.

So what do you think
of my new restaurant,

the Family Plate, right
across from the Honey House?

I think it's
perfect, just like you.

You did this.

We did this.

You inspire me, Aaron.

Your story, your family legacy.

The way you love this farm.

Every dish at The Family Plate
will carry that same heart.

Thank you

for making life

so much sweeter.

Thank you for
giving me something

I didn't even know I needed:

stability, belonging,

your one beautiful heart.

You know, this used
to be my favorite place

in the whole world.

Now it's our place, our story.

It's just beginning.

Are we dancing?

Are we doing the bee dance?

Maybe, but I- I mean, I-
I don't make the rules here.

All I know is that if
I'm dancing with you,

that's the only place
I ever wanna be.

Funny, I was just about
to say the same thing.

♪ Darling, I'm yours ♪

♪ You are all I see ♪

♪ Darling, I'm yours ♪

♪ You are all I see ♪

♪ Yeah, I know ♪
that you love me ♪

♪ Yeah, I know ♪
that you love me ♪

♪ Yeah, yeah ♪