Original subtitles

We're on a boat.

We are going to another boat over there.

And on that boat, that's where the restaurant is.

Um, I think in the middle of a lunch service.

So, we're going to go crash their party and

see what this is all about.

Throughout my career, I've worked in all kinds of kitchens.

And every challenge I've faced has made me a better chef.

So now, I'm headed out on a journey.

I'm literally in the middle of nowhere.

To places like this,

this and this.

Wow. Look at that.

To restaurants so remote that their chefs face

more challenges in a day...

See what it takes to get a good product?

Then most chefs face in a lifetime.

Oh, my God.

And yet, they turn these obstacles into

once-in-a-lifetime meals.

I got a fish!

Oh, yeah.

Looking good.

Now, they're welcoming me into their kitchens.

Cheers.

Welcome.

Oh, yum. Wow. Wow.

It's a chance to up my game.

I'm just blown away.

That's good. I know.

While having the kind of adventure that can only

be had at the very end of the world.

I've got it.

I'm on a remote stretch of Brazil's coastline,

surrounded by mountains on one side

and ocean on the other.

It takes a five-hour drive on a winding one-lane road to

reach Paraty from Sao Paolo.

And that's only the start of this journey.

I'm headed to meet chef Gisela Schmitt who runs

a restaurant called The Sem Pressa.

This requires taking a boat out towards Mamangua,

which is one of the world's largest tropical fjords.

Along the way, I'm told to keep

an eye out for a 50-foot trawler.

That's the boat.

Oh. Oh, this is beautiful.

Let me help you. Thank you.

Hey. Hi.

Hey. Nice to meet you. Hi, nice to meet you.

Very welcome. Thank you.

Wow. Hi, everyone.

Hi. I'm Kristen.

They're just finishing lunch here.

So, here's what makes Gisela so fascinating.

This is tapioca and mango.

Not only is she running

a full-service restaurant on a boat,

but the Sem Pressa is renowned for using unique,

hyperlocal ingredients.

This is amazing.

So, I'd love to show you, the kitchen.

This is already a dream.

Yeah, this...

This is a barefoot kitchen.

Yeah.

I have a grill and the, the oven, the stove.

This is the bar.

Mm-hmm.

The, the, the thing is, uh...

We don't have energy so we don't have a fridge.

So, it's ice there. It's very, very small.

But this is all you really need to create great food.

Oh, my God.

There is very few places that feel like vacation

when I'm working.

But this is, this feels like vacation.

Oh, that's amazing. Yeah.

Creating that perfect vibe is a crucial element to

any successful restaurant.

But behind the scenes, it's a lot of work and a lot of stress.

Trust me, I know.

This is, uh, the guava cheesecake.

Ooh. Ooh.

But doing that here in the middle of the sea in

a tiny kitchen without electricity must be even harder.

So, what was the initial vision when you're like,

"I want this restaurant on a boat,

and this is what it's going to look like?"

I realized no one was actually doing any

food experience at the boat.

So the idea came up, let's do a restaurant...

...with all the service, and all the courses, and...

...I wanted to have the freshest seafood on my table.

For me, it's the most luxury thing in the world.

So, you feel like a queen or a king...

Yeah. Yeah. For a day, yes.

Cheers. Welcome.

Thank you very much.

Yeah, so this is passion fruit batida.

Ooh. That's dangerous.

Wow. That is so creamy and delightful.

It's good, right? Exactly what is it?

It's, uh... What's in it?

It's basically coconut, passion fruit, and vodka.

Yum.

It's, it's a tropical adult milkshake.

Exactly.

Gisela's origin story is really interesting.

Originally from Sao Paolo, she ran a catering business where by

necessity all of her ingredients were shipped in from elsewhere.

When she married and moved to Paraty to be with her husband,

she was thrilled to find herself in

one of the most biodiverse places on Earth.

She immediately knew what she wanted to do.

Create a one-of-a-kind dining experience focused entirely on

what could be caught, grown or foraged nearby.

Bye-bye. Bye-bye. Nice to meet you.

Her gamble paid off.

It's now one of the most sought-after

dining experiences in Brazil.

And has inspired her second restaurant in the marina.

So, this is where you feed the masses?

Exactly.

Yeah, so this is it.

Gisela's marina restaurant serves her tried and

true dishes, while the Sem Pressa is where

she experiments with new dishes and new ingredients.

What do you think has been the biggest challenge?

Uh, it was really hard for me in the beginning to get

the freshest fish from the water to your table.

When I first came to Paraty...

...I was surprised that restaurants here

don't get the local fishes.

My scallops before,

they were coming, really, from Canada.

Much like in Sao Paolo, the local restaurants here often

serve ingredients from other places.

Because local fishermen contracted with

the big fisheries ship their catch elsewhere.

I had to create my own supplier network.

So I started to go after the fishermen and talk to them...

...and see if they could deliver directly to me...

Which takes much more time and much more energy.

But I felt myself in a mission...

...to really get that fish out of the water...

...and put on my table.

Gisela has a group of guests booked on the Sem Pressa

tomorrow and she's asked me to come along as

she hunts for a rare and unique ingredient to serve them.

I'm excited to try the product and go digging for the sururu.

Mm - hmm. Mm-hmm.

But, you know, there's mosquitos.

Sururu are a common local bivalve,

resembling a small mussel.

But many restaurants still rely on

importing them from elsewhere.

Gisela wants to change that.

The only problem?

They live deep in the muddy mangroves.

And if there's one thing I really don't like,

it's mosquitos.

But I didn't come here to sit on the sidelines.

Let's have a fashion show for a second.

I have two-layer pants on.

Two-layer pants.

I have two shirts on, two long-sleeve shirts.

Oh, my God. Oh, yeah.

And I have this thing.

And then I have, let me do this.

Oh, my God. Oh.

Oh, my God.

I have to tell that I'm a little bit worried about Kristen.

For her, it's going to be a, a, a new experience.

So, we go through that little pocket right there?

Yes, yes.

Are there snakes in there?

I hope not.

I'm trying not to freak myself out.

But the closer we get to that mangrove swamp,

the more I'm realizing this is a full-on jungle situation.

I think I see Isaias.

Yes!

Isaias!

This is Kristen.

Oh, man. Okay.

All right, so this is it.

Okay.

All right, yep. We're here.

Okay, so...

How do you feel?

Uh, yeah, I'm good.

You good? I'm good.

You look very...

No, just kidding.

I am going to be completely eaten alive by bugs which is

one of my worst nightmares.

But, you know, I'm here to learn.

So, I'm going to go in there and I'm going to do it.

Oh, my, gosh.

See what it takes to get a good product?

Holy moly.

So, what do we look for?

Stick your finger, like this.

You see the hole?

You put your finger in...

Yeah. Okay.

Once you locate the holes created by the sururu,

you have to dig deep since they can be up to a foot down.

I think he's...

He's just digging.

Oh, nice.

I'm just going to start sticking my fingers in some holes.

I can't tell if that's a branch.

Oh, I think I got it.

I got a...

Easy. Ah. I got it.

It is so satisfying when you get one.

Yes. It is. It's like a game.

Yeah, it is.

It's the weirdest thing.

Once I started to get the hang of the process,

I kind of got into it, even if I was still a bit on edge.

It can be really relaxing as well,

don't you think?

I don't know if relaxing is the word

I would use.

Oh, that was a crab.

No pain, no gain.

Ah, hit the jackpot here.

You did?

Oh, yeah.

They really attach on there, don't they?

Uh, I think we got...

Oh, my God. I think we are good.

Yeah?

Oh, oh, my God, we have a lot, actually.

That happened very quickly.

Yeah.

This was oddly satisfying and it's addictive.

I think you're obsessed now.

Soon as you start to dig your hand and

you start to feel one or two,

you just want to keep going and going and going.

And I feel very good with the haul that we just got.

And it's a process that I'm glad we did.

You got it?

(bleep). (bleep).

Nice.

You have freckles now.

You look great.

We have one key ingredient in-hand.

But we'll need much more in order

to create one of Gisela's multi-course affairs.

All right, so where are we going along this coastline?

We are going right there.

We are meeting Gabriel...

...one of my favorite suppliers.

So, Gabriel is one of the first local fisherman that

Gisela convinced to sell to her directly.

The problem is, she never knows what he's going to catch

and if he comes back empty-handed one day,

she has to think fast to figure out what she's going to serve.

And what are we fishing for? Anything?

It's going to depend on our luck.

We'll see what's gonna go in the fishing net.

So, depending on what we catch, then you'll

just start developing your dish around that?

Yes. Right?

Exactly.

Oh, there he is.

Hey, Gisela.

This is Kristen, Gabriel.

How are you guys?

Let's fish.

Okay. These are cute.

Yeah, we're gonna look like Minions.

So, we're going out in a canoe in the middle of

the ocean with this fisherman that does net fishing.

How do I look? Good?

Good. Okay, good.

So, we don't really know exactly what we're going to catch,

but we're, I'm sure we're going to catch something.

Do you think there's fish there today?

It's pretty weak.

Ah. This time of the year...

It's the low season.

So, during the down season,

what's a good amount?

Very few.

Very few.

Gisela only needs a few fish to cover

the next meal service.

But coming up with nothing could leave

us in a very bad situation.

And now, we're gonna work.

Okay.

It's low season.

So, we're not expecting a ton of fish.

But if we don't come up with any,

we'll have to think fast to figure out

what we'll be serving tomorrow.

So, we're just going to pull here.

Hold, hold tight there.

Oh. (bleep).

Whoa. (bleep).

Look how big!

You don't keep that, do you?

No, no. It's a very dangerous fish.

Okay. Adios.

It takes two canoes to pull up the net.

As we continue to pull, the net works like a funnel,

concentrating the fish in the middle.

The best part of this way of fishing is that anything that

comes up that's protected...

Hi, buddy.

Can be safely removed.

Okay, we're going to put you back.

So, it's highly sustainable.

Another one.

Man, you get a lot of those.

Okay, so we keep coming up with things

that we can't use for the meal.

And as we get closer to the bottom of the net,

I'm starting to get a little concerned.

They are too small.

Oh.

But the bottom of the funnel is also

where the most stuff comes up.

Oh, (bleep). Is that a mackerel?

Oh, there they are!

Holy moly. Oh, my God.

What is this?

Bonito and spada.

Wow. Oh, yeah.

Oh, my God. What is it?

It's a swordfish.

It's a swordfish? Is that, uh, no.

I don't know the name in English.

Hold through here! Tight here.

'Cause it has, eh...

Oh, yep. There.

...teeth!

Wow. It's good for us...

...to make it like a crudo.

Oh, yeah? Okay.

I'm sure this fish will be great raw.

But if I'm going to properly prepare it,

I need to figure out what it's called in English.

It's a bonito.

It's like mackerel.

It's like a relative of the tuna.

All right. We have so many things.

Yeah. So, let's go see the scallops.

Yes.

This is an amazing haul.

But there's more to come.

Kristen, you're like a pro now.

I just do whatever he does.

I figured it out.

Yeah.

Gabriel's most incredible product can be found

on a boat, just beyond the fish nets.

This is what makes Gabriel so special for us.

Oh, it's not that charming smile?

No, it's not only that charming smile.

His eyes? Thank you.

But it's all about the scallops that

he cultivates here.

Before Gabriel started to do this professional program...

...we didn't have scallops in Paraty.

So in the beginning I really wanted to help that growth.

I told him whatever you get there...

I'm buying.

This is my first time ever scalloping.

Oh, really? No, I've never...

I've always just received them.

Yeah, yeah. At the restaurant.

Ah.

Scallops can take up to seven months to grow

large enough for consumption.

And keeping them free from diseases and predators during

that time is a labor-intensive full-time job.

Wow.

So cool, right? Look at that.

I'm genuinely excited to try one of these.

We can eat one raw, right?

Yes.

Can we eat one?

Can we try one?

Mm. That's really yummy.

I think it's very different from the north.

The Northern ones?

They are, they are sweet, but they have more of a...

Mm-hmm. A brine kick to it.

Okay.

These are just simply sweet.

Yes, yes. Mm.

So, the scallops are some of the sweetest scallops

that I've ever had.

And I've eaten quite a few of them.

It's just a little wave of syrup, sugar, sea sugar.

We're going to call them sea sugar.

I'm, I'm naming, I'm naming the scallops sea sugar scallops.

I really like them with cucumber,

because cucumber has the crunch.

Yeah.

And then we put some citric yogurt...

...because the yogurt goes very well with the cucumber.

Uh, like a tartar?

And then I'm going to serve the scallop inside the shell.

Oh yum. Yeah.

I love hearing Gisela create as she has the product in-hand.

It's great insight into how she thinks about food,

and I cannot wait to serve this to her guests tomorrow.

We don't have a fridge at the boat.

Mm-hmm, so, everything is last minute

in order to pre-serve...

Yeah, to preserve the freshness.

The product.

We have 30 minutes until the guests go onboard.

So, that means the food needs to be set.

Everything has to be in coolers, packed, ready to go.

You put right there.

Mm-hmm. Thank you.

Once we leave this dock, you have what you have.

There are no running ingredients back and forth.

Smoked tuna sandwich there.

All the cooking takes place

on the boat in front of guests.

These we do here.

Everything has its own place.

And this will be my first time cooking

a multi-course meal on a moving boat in the middle of the sea.

So, it's a five-hour boat ride.

And because my kitchen is very restricted,

we really have to finish one dish to go to the next one.

When I work my kitchen in the boat, it's really hard...

...because it's a tiny kitchen.

It has to be like a dance.

You really have to work together.

For her, it's going to be a, a, a new experience.

But hopefully Kristen and I will dance well together.

Welcome!

Hello!

How are you?

Welcome! Welcome!

We have a special guest cooking with me.

This is Kristen Kish, to do a special meal for you.

And you, I hope you enjoy it.

Let's start it.

Yeah, yeah. Let's do it.

Gisela is coming up with all new dishes

based on what we sourced.

So, this is going to be very much a

trial-and-error situation.

And she's doing that with guests who expect and

paid for a once-in-a-lifetime experience.

Cheers. Aww.

Got to say, I totally admire her confidence.

Would you help me...

...doing the scallops first?

Sure. Of course.

Yeah, I am here however you need me to be.

Okay.

I already cleaned those scallops we got from Gabriel.

Gisela and I are about to start the first course

of her lunch, the scallop tartar.

The scallops will be

served in the shell with

cucumber and citric yogurt,

topped with local seaweed.

But apparently,

Gisela doesn't actually have the seaweed in hand yet.

So, one of my special suppliers...

...they cultivate seaweed.

So if you don't mind...

...I'm going to go...

...jump in the water to get them.

Can't get any fresher, huh?

Can't get any fresher than that.

You can play in my kitchen for awhile...

...while I go get the seaweed.

'Cause the seaweed has a little crunchy and

I then I thought about putting some on the top of it.

So, I chop them up, mix it all together and plate it up.

Perfect. Perfect.

I agree with Gisela that seaweed is at its best when

it's just been pulled out of the water.

So, I'm going to do my best to hold down the fort

while she fetches it.

It's coming. I swear. Sorry.

Kristen!

Yeah?

I got...

Oh (bleep). Yes. Okay. All right.

You dry off. I will finish this.

Okay, okay. Yeah.

Perfect, thank you so much.

All right. So, just a little bite.

Uh, we have scallops right from the ocean,

a little bit of citric yogurt, uh,

chopped up cucumber, the seaweed...

This looks amazing.

That Gisela just brought out.

All right.

And feel free to take a spoon.

Really, really pretty, though.

Thank you. You're very welcome.

Please, enjoy.

It's like a little bit sweet.

What's the sweet thing? That's what I'm trying to figure out...

...there's like a little bit of a sweetness.

When I tasted these scallops,

these are unlike any that I've ever had, it is just sweet.

That, that's it. So, that sweetness...

So that's the scallop?

Exactly. Really? That's amazing.

I thought like, I mean, we, that's what we were...

There's no honey. There's...

Yes, honey!

So it's the scallop?

It's the scallop. It's very good.

It's amazing.

It's crazy how the local Brazilian clients aren't

aware of what the scallops from this region even taste like,

because they're so rarely available.

It really drives home how revolutionary this

hyperlocal concept is in this part of Brazil.

I like the flavor.

It's very nice.

She wants to eat my shell.

And I'm like, no way.

There's another one there.

Grab another one.

It's a tiny kitchen.

And the boat moves a lot.

So, we usually work in sectors, you know?

Okay. So, okay.

I'm going to cut some thin slices of bottarga.

And, um...

Do you want to fillet the fish we got?

Okay.

Next up, Gisela wants to serve a crudo made from

the fish we caught yesterday,

which as it turns out, is actually a belt fish.

Will you show me how to fillet it?

'Cause I've never done that before...

Okay. Of that fish.

Me neither.

Oh, you haven't? No...

Oh, can I try? Yeah, let's try. Yeah.

Okay. Okay.

Let's try together, you know?

Is this the way? I don't know if this is the way.

Uh, uh, uh.

I can kind of figure out, you know, obviously,

the spine of the fish and where you need to fillet.

But all of the things that I'm used to having,

like my certain thinness of knife that I love and

all the things that I can control, I don't have.

What the ****?

I know I'm freaking out a little bit.

But this is all part of the adventure.

It's time to buckle down and figure this out.

Okay.

Oh, my God.

Are you, are you okay there?

Do you need help?

Gisela and her guests have finished their last course.

And all eyes are on me to fillet this fish

that is 100% new to me.

Oh, my God.

Almost there. You got it?

Even though I'm getting frustrated,

I know I got to keep this rolling.

So, here's an idea.

I think what might be smart,

'cause it naturally wants to separate...

Okay.

Maybe we just lean into the fact that

it's splitting and serve it in strips.

Oh, so you're doing like stripes?

Okay, so let's think about...

So, even... A, a striped plating.

Yeah.

I mean it looks nice, though.

Look at, it's going to be pretty.

It's like a noodle.

Oh, my God. Oh, now you got it.

Now, you're being like professional.

I love to create new things.

So, I'm very excited to try just different

matches of ingredients.

Wow.

This looks very beautiful.

So, this is crudo, uh...

...with some bottarga from the south of Brazil.

Some tangerine zest and scallions.

Enjoy.

Wow. Wow.

It's delicious.

It's very nice. Yeah?

It's this amazing combination of flavor and

color and silkiness on the tongue.

Comfort flavor.

Yes, I like it.

Very nice. Fantastic.

Would you, you'd have it again?

Yes. We'll have another one.

Three times!

All right. So...

We have here the sururu we got.

So what I'm going to do, I'm just going to heat it...

...and just get a nice broth.

So, you're cooking them very similarly to mussels.

To mussels.

They do have the same flavor?

No, the sururu is more earthy...

...because it comes from the mangroves.

Okay.

The main course will be steamed sururu and aromatics,

plantain puree blended

with coconut milk and

garnished with kale.

So, our sururu,

some ginger.

Watch out, it's gonna get wavy.

Ooh. There it is. Ah, ah, ah, look!

Watch the knives. Watch out.

Just hold the pan. Thank you.

The challenges of cooking on a boat are no joke.

But on top of that, we're cooking sururu,

and this is the first time Gisela has served

this ingredient on Sem Pressa.

And it's likely the first time any of these guests have

ever tasted them, too.

Okay. Ah, lovely.

You'd be hard pressed to find sururu served in any

other Brazilian upscale restaurants.

So, this will be a real experiment to see

if it flies with the guests.

So, the main course.

Thank you. Wow. What is this?

Wow.

So, this is a plantain puree

made with coconut milk.

And the sururu we caught yesterday.

And some very fresh kale from my garden with some lime.

So, they're from the mangroves?

They're from the mangroves.

So, it's more earthy.

It has more, you know, like...

Mud. Mud.

All the sand and the...

Mud. Yes!

It's the mussel of the land.

Yeah.

Wow.

Very nice.

Very. Very.

Mmm.

It's very good.

I want to learn how to make this.

Mm. It's good, right?

The broth is very, very tasty.

Yum.

You know, I think the standout dish for me was

the sururu and the plantain.

I think that really encapsulated, um,

what I know as comfort food.

For me, the comfort came from the mashed plantains

with the coconut milk.

And my comfort food is

mashed potatoes with heavy cream and butter.

So, it's, it's similar but different.

Like a fairy tale.

Have flowers. Have fish...

...have everything fresh...

...and amazing chefs!

Amazing.

I know there were challenges that I encountered,

but I just didn't see them as such.

I saw them as a fun opportunity to learn something new.

And I think it's specifically because of Gisela,

and just this.

I am so excited for what's next.

I was really happy about it.

I think the guests, they enjoy it.

What did you, what do you...

I had a great time.

I'm so happy to hear that.

Kristen and I did one of the best meals

I ever did at Sem Pressa.

She's an amazing chef.

Now, I want to push myself to do something

even more new and creative.

So I have great idea of what we're gonna do next.

Ooh.

Where are you taking me?

This morning, Gisela told me to grab my face net.

Apparently, we're going somewhere more challenging for

me than even the mangroves were.

This is wild.

Gisela has never been this deep into the jungle.

But has heard there are some rare and unique ingredients

she wants to experiment with for

tomorrow's very important meal service.

Oh, my goodness.

I'm all about taking on new challenges.

Oh, my, gosh.

But seriously?

I would only follow you into the jungle.

Okay. No one else.

Great.

We're going into the rain forest,

which has not only bugs flying around your face,

but you have potential critters crawling past your toes.

Watch out.

And it's not a quick stroll, either.

We're trekking an hour deep into the jungle.

But this forager Gisela is meeting up with is supposedly

going to introduce us to some things that

will be new to both of us.

So, I'm cool.

Well, not cool, but you know?

Hey, Jorge.

All is well?

Excellent.

This is Kristen. I'm sorry.

This is Jorge. We're a little bit tired.

You know what? You can borrow it if you want.

Don't worry.

He has some bites, you see?

I see them.

Ay. Okay.

He, he just validated why I'm wearing this.

So, the reason I brought you here is because

I'm setting up this meal, uh,

for very important people to my business.

So, I need to impress them.

And one of them, his name is Tonico.

Tonico runs a boutique hotel in Rio.

So, he's very connected.

He knows very important people and

he brings them to my business.

So, I really want to impress him.

Jorge, he has a very good knowledge about

the local flowers and plants that we can eat.

Mm.

So, I think that would be really,

really interesting for us to brainstorm here,

whatever we want to put in our meal.

Okay.

It's clear Gisela needs Tonico and his friends to

be blown away by this meal.

Let's go.

So, I'm curious to see what unique ingredients

Jorge will be able to bring to the table, literally.

Ow.

One of the world's special species

in the rain forest.

Uh, the name is, uh, capiçoba.

That's pretty, huh? For you.

That looks, that looks very beautiful on a plate.

Mm-hmm. Oh.

Mm. Mm. This is good.

It kind of tastes like apple skin

mixed with black pepper.

Wow.

She says it tastes like green apple peel...

Wow.

...with black pepper.

Wow.

Very specific. He's very impressed.

Good mixture.

Yes. She, she looks like a green apple.

That's why she remembered the green apple

with the black pepper, you know?

It's her look.

This is really fantastic.

I'm really excited to get this into the kitchen,

and I want to start experimenting with it because

I'm always fascinated and surprised when I come across

something that I've never had before.

So, this is awesome.

Capiçoba was a great start.

Ooh, look at this.

Oh.

But there was a lot more to discover.

That's the wild coconut.

Mm. Very mild. Very mild.

It's not as fatty as a larger coconut.

Let's go deeper.

Oh, oh, it's like a wood ear.

Wood ear mushroom.

Wood ear.

I like the texture.

You do?

Ah, here's one.

Swamp cane.

Mm. Yum.

Don't let it touch you. Don't put your hand on it.

Is it a cannibal plant?

She's angry.

Seriously? We're going to get decapitated by a plant?

That's what I just heard.

Just when I'm getting my groove,

we come across a poisonous plant called crisiuma.

That's crazy.

Oh, my God, it's a mad plant.

It was coming after me.

Are you serious? Yeah.

Don't, don't touch it.

Oh, my, gosh. Yeah.

If she senses you touching her,

she will wound you.

You can get hurt.

They say this plant can release poisonous toxins

that can burn you.

I'm not so sure it's true, but I also don't want to find out.

Oh, no.

Uh, what do you think?

Do you think we have enough?

I like where we're at.

Yeah.

Yep, it's definitely time to head out

and start figuring out how to work

these ingredients into our menu.

How are you feeling?

I'm a little bit nervous.

Because yesterday's meal was so successful,

we plan to serve many of those dishes again.

Uh, we have those beauty ones.

But we need to figure out how to incorporate

these new ingredients into the mix.

I thought about adding the capiçoba to the scallop.

Okay.

We have a lot of work to do, actually.

I look calm, but I'm not.

And so, we have a few hours to finish and

then start putting everything on the boat.

I am stressed right now because...

...I didn't have time to...

...put everything in my head together...

...for this menu.

And I'm concerned about the expectations of my guests.

If you can help me...

It really would help to make a dessert.

Because... Okay.

I didn't have time.

Let me take some pressure off you.

You know, I really wanted to do something special.

Okay.

So, if you could help me with that...

Sure. That would be amazing.

Amazing.

I haven't seen Gisela this stressed since knowing her.

Hopefully, I'll be able to come up with a dessert that

will help impress her guests.

I'm going to go rummage around and

find what's going to be my...

Go forage, Kristen.

What to make for dessert?

I don't want to let her down.

And I know this dessert needs to highlight

a hyperlocal ingredient in an impressive way.

Nice. Yes! Okay.

So you got the passionfruit.

Found that.

Let me taste one of these so I can start to

make the dish in my head.

Perfect.

Yeah, this will be really good. I'll...

Nice. Yeah.

I'll figure it out when we get on the Sem Pressa.

All right.

I love this Brazilian passionfruit,

which is meatier, bigger and sweeter than

the ones I'm used to in the States.

But now, I have to figure out what

I'm actually going to do with it.

No pressure.

Okay, let's do it.

All right, so, these are the last things we need here.

Everything's all set.

Today's meal is a big one because

it's with a well-connected client from Rio

who sends a lot of high-end guests to Gisela.

He usually receives like very famous bands in Rio.

He sends to me like famous singers and actors and

so it's a good person to know what I'm doing.

Yeah. I get goose bumps.

Oh, my God.

You just gave me goose, you just literally passed them on to me.

Yeah, because, you know...

Okay.

It's so important to me and I'm...

Are you nervous? I'm, I'm good nervous.

I am here however you need me.

Okay.

Hola.

Tonico.

Hey. Hey. That's...

Hello. Hello.

So, we have a special guest today.

This is Kristen. She's a chef.

And I'm so happy to have her here.

She helped me really putting amazing menu for you.

So, let's do it.

Let's have a great day together.

Nielson, vamos.

All right. Off we go.

Gisela's talking about the menu like

it's all figured out.

But that's hardly the case.

Not only do we have all the ingredients we sourced this

morning that she's planning to incorporate in some way...

Oh, that's the shrimp boat.

But we're also making a pit stop to get one more.

So, dear guests, uh...

Kristen and I will jump off the boat very quickly...

...to get very fresh shrimp.

Wow.

So, you're going to have an amazing experience.

Grab us the big ones.

Okay.

This pit stop not only means we'll be getting

the freshest pink shrimp possible...

Come to mommy.

But they'll also be sulfite-free since

we'll be grabbing them before any preservatives are added.

Look at this, Kristen. Wow.

Let's get 20 of them.

These are going to be amazing.

Yeah. Great.

Gisela wants to serve the shrimp ceviche style.

But we'll have to figure out where to incorporate some of

our new ingredients we foraged.

Thank you. Welcome.

How about we use that wild coconut...

Mm-hmm. With the ceviche?

We'll chop it up with the young coconuts

we found in the jungle,

marinate it in wild lime juice,

then serve it in a coconut shell.

All right.

All right, my dear guests.

Uh, we have...

Ooh-la-la. Amazing thing for you.

It's beautiful. Oh, merci beaucoup.

Mayor, Patricia. Thank you.

So, Kristen will explain to you.

So, the shrimp that you just saw us get,

these are marinated in several different kinds of lime juice

and citrus, a little bit of chopped confit red pepper,

sliced red onions, wild young coconut that we foraged.

Wow. Wow. Wow.

Please enjoy. Wow.

Wow!

What a privilege.

Thank you.

Ceviche. Sometimes it's too much acid.

Right, right.

This is not so acid.

Because of the coconut maybe.

This is out of this world, chefs.

Thank you. Wow.

It's perfect.

So, let's do the scallops.

Scallops.

Maybe we can use some of that capiçoba.

The one that you said tasted like a green apple...

And black pepper. And black pepper.

Perfect. With the seaweed.

Yeah, yeah, that's good.

Where are those babies we foraged?

This one is capiçoba.

The second course will be the scallop tartar

we served during the last meal.

But we'll elevate it with one of our foraged plants.

Mm.

The distinct flavor of the capiçoba is just the thing to

make this dish completely surprising and memorable.

So, these are fresh scallops.

Wow.

Mixed with a citric yogurt, cucumber.

And then we found this green when we went foraging

and it's called capiçoba.

Wow. Wow.

And it tastes like green apple and black pepper.

So, a little bit just raw so you can taste the flavor.

Yeah, it's very nice. Wow.

Beautiful. Wow, that's amazing.

Wow.

These plants from the rainforest...

...with the fish and everything it's...

...made for it.

It goes well together.

It's really, really nice.

Really nice.

I never tried such a taste before.

Myself, neither. And we're from Brazil, right?

In fact, I'm gonna do it again. Excuse me.

The guests seem really happy with the appetizers.

But the main dish will be the true marker of

a successful meal.

We're serving the sururu,

but with some new flavors.

I love the bacon.

Yeah.

That's a great addition.

Great addition. Yeah.

And this time I got the collard greens.

And then let's add those mushrooms

that we got from Jorge.

Great idea.

You have the cachaca already?

I do. I have it here.

The sururu will be served over the plantains

like the last meal.

But this time, Gisela's adding pork and

wood ear mushrooms.

And adding a Brazilian spirit

to the broth called cachaca.

All right. I think we're ready.

Feel good? Mm-hmm. Mm-hmm.

Since sururu is not considered an ingredient used in

elevated dining experiences, this is a really risky dish for

such an important client.

So, the main course.

So, this is the sururu with plantain and coconut milk,

collard greens with leeks...

Bacon.

And we opened the sururu with cachaca broth.

Wow, wow, wow. Right. Wow.

And we are very happy for you to taste it.

It's the first time I eat this.

We, we don't eat sururus in restaurants.

I've tried every type of food,

but I never taste sururu in my life.

It's not common at all.

It, it, it's very rich.

It's something out of the ordinary,

in its own category.

But the flavor of it's stronger than, uh, the mussels.

Mm-hmm.

It's hard to describe because it's, it's different.

Mm-hmm.

And delicious.

Mm.

This day could repeat over and over and over again.

...and we'll be fine with it, right?

Thank you so much.

Praise the chefs. Thank you.

Thank you very much.

It's beautiful.

All right. It is dessert time.

All right, so we're going to take...

Want me to help? Yeah.

So, we have the rice pudding.

You have the vanilla bean?

Yes, I do.

So, my dessert is inspired by

my newest Brazilian obsession

of the batida, that coconut, vodka, passionfruit drink

that she served to me here on Sem Pressa.

And some rice pudding.

This is an important dinner.

And to rely on me for an entire course of this meal, um,

you know, I, I want to do a good job.

A little dessert for you.

Wow. Wow.

So, it's rice pudding with

a little bit of fresh vanilla bean.

Then we whip in some really light cream.

It's beautiful.

And then your gorgeous Brazilian passionfruit.

Wow.

Mm.

How about the little seeds here?

Wow.

Very tasty.

Very much so.

It's absolutely perfect.

I love it.

Everything was absolutely delicious and, uh...

It is something.

Hey, Gisela? Best experience of my life.

Thank you so much.

As a chef, Gisela for me, is the top one in Brazil...

...that can concise the spirit of a place in the plate...

...in this boat, in this region.

It's got to be promoted because it's

a real concentrated experience of Brazil that you won't get

anywhere else in the world.

You feel good about how the dinner went?

I'm feeling pretty good.

I'm very happy about it.

Im, so, thank you to you.

You know, what I truly adore about Gisela is

that she has created a community of food suppliers and together,

they're changing people's perceptions of

what top end dining looks like.

The crunchy part of the seed is the best.

She's turning the local into the luxurious and

the common into the exceptional.

...

Ironically, it took me traveling to the end of

the world to realize that it's not always about how far you go.

Sometimes, it's about what you do with the people and

resources you find in your own backyard.

Captioned by Cotter Media Group.