- [Narrator] Sara's Weeknight Meals, is made possible by USA Rice, and by, - Cooking is the first kind of love you know.

It was started when I was a child with my grandmother doing fresh pasta, and now I transmit it to all the guests is something made specially for them.

- [Narrator] Oceania Cruises, proud sponsor of Sara's Weeknight Meals.

(bright music) - [Narrator] Inside out, gotta figure it out.

I'm feeling good, and it feels good to feel good.

- [Narrator] Sunsweet, amazing prunes and prune juice.

(calm music) - [Narrator] We are California dreaming today, so please don't wake me up, because all that farm fresh food means flavor.

- These rice plants have popped.

- [Narrator] We start in the fields of the Sacramento Valley where a local farmer has become an unlikely internet star.

- Hello everybody.

It's Matthew.

Yeah, that's me.

And you're watching another episode of Rice Farming TV.

- Using this farm's Harvest, we're getting a lesson from Sushi Master, Billy Ngo.

- You're supposed to have bestest hands, all chefs do.

- I'm a sushi chef, a touch of cold fish.

- [Narrator] Then the same ingredients go in a decidedly American direction.

- It's just like a burger, it's gonna drip, it's gonna get all over the place, and that's part of the fun.

- As the farmers, we need to know how to eat.

(family laughing) - [Narrator] Then we're off to Napa, California with a cooking club that samples a different cookbook every month.

We're making shrimp tikka with mango salsa.

(both whooping) - Food's good.

- [Narrator] And when a cooking club becomes an eating club, the fun begins.

- After 14 years of this, we all need to go on a cooks and brooks diet.

(family laughing) - [Narrator] Golden state Grub, today on Sara's Weeknight Meals.

(energetic percussive clap music) Matthew Sligar is a third generation farmer from Gridley, California, population 6,000.

It's planting time here in the Sacramento Valley.

That means a 90 hour work week nurturing his crop.

(percussive clap music) Matthew is husband and father too, but somehow he finds time for this.

- Hello everybody, it's Matthew.

Yeah, that's me.

And you're watching another episode of Rice Farming TV.

(energetic clap music) (car door opens) (car door closes) (percussive clap music) Take care.

- [Narrator] Matthew is an unlikely YouTube star.

- These rice plants have popped.

- [Narrator] A video blogger who pulls back the curtain on what the life of a farmer is really like.

- Everybody eats right, but very few people farm and grow food.

So there's, I think, a big disconnect there.

I think it's just really important to get the story from the source.

(jolly music) Hey guys.

Welcome to another rice farming TV episode.

- [Narrator] So once a week, Matthew gets out, and produces a new installment of rice farming TV.

He covers it all from planting.

- We're about to fly the right seed on this field right about now.

(airplane roars above) - [Narrator] To harvest.

- Ladies and gentlemen, start your engines.

Let's cut some rice.

(jolly music) - [Narrator] Farming issues as old as time.

- No rain, can we plant?

Tons of rain?

Yes, we can plant.

More rain, We have to wait to plant, more rain on the forecast, should we start?

It's getting late.

Maybe we should have started.

Other rice farmers have started.

What do we do?

(Matthew sighs) - [Narrator] And modern technology that makes farming today more sophisticated than anyone could imagine.

(inspiring music) - [Sara] How did you figure out how to do video?

Did you just get a camera and teach yourself?

- Short answer is yes, yeah, I didn't study any formal filmmaking or photography.

I just practiced.

I would hope that you would see kinda.

- Progression.

- The progression, yeah.

- [Sara] You got better.

- Yeah, I think so.

- [Narrator] On days like this, he hardly has time for video.

He is just seeing the first shoots of his crop peek through the ground.

- Oh, that's so small.

- Yeah, very small.

- That's baby rice.

- Baby rice right there.

- Okay.

- [Matthew] And you see that's actually the little rice seed kernel.

- Oh my goodness.

- [Matthew] Yeah.

- Can I try the top?

- Yeah.

- Tastes like grass.

- [Matthew] Tastes like grass, right?

- Not that I eat a lot of grass.

You don't look like a typical farmer to me, what can I say?

You're sort of young.

You look like all those young people in Brooklyn.

What are you doing here?

- [Matthew] Well Sara, I guess, I'm continuing my family's legacy, I'm a third generation rice farmer.

I grew up as a farm kid.

Rice and Matthew's holding up the rice for you.

- I just respect the security and the lifestyle that rice farming gave to me when I was a kid.

And I would like to give that same culture and security to my family now.

King of the rice, huh Matthew!

(jolly music) - [Narrator] South of Matthew's farm is the Sacramento restaurant crew where rice grown in the valley is used in some pretty mouthwatering Japanese dishes made by sushi master Billy Ngo.

He joins us today for a sushi lesson.

(smooth jolly music) - We're on a role here in Northern California, and that is no pun, because I'm just about to learn how to make sushi at the home of farmer, Matthew Sliger.

And I'm gonna learn from an expert Billy Ngo here, who's somewhat of a local celebrity chef.

- You guys, Billy, welcome, make yourselves at home.

Sara, have fun.

I'm gonna work on a little project here.

Can't wait to see what you guys come up with, and I'll see you soon.

- [Billy Ngo] Our rice is finished cooking.

- For this amount, how long would it have taken?

- About 20 minutes.

There's two and half cups of rice.

- Oh yeah.

Excuse me, you're supposed to have bestest hands, all chefs do.

- I'm a sushi chef, a touch of cold fish.

- Okay, and then you let it rest, Right?

- Yeah, rest for about 15 minutes.

And you want to add the vinegar mixture to the rice very soon after that, you don't wanna wait.

- [Sara] While it's hot.

- [Billy Ngo] Exactly.

- [Sara] We've got some we already made.

That's cooled.

Okay, so what kind of vinegar do we have here?

- [Billy Ngo] Rice Vinegar, third cup, salt, sugar, vinegar.

- [Sara] And how much sugar?

- [Billy Ngo] The same as the salt.

- [Sara] One and a half tablespoons.

- What you wanna do is you break up all the clumps, get it mixed, I like to make a little mountain.

And then now you do slicing motion.

You wanna cut it and now fold it back in.

- Can I try?

Yeah, absolutely.

It's like folding egg wise, one half of it anyway.

- Yeah.

Most important things is make sure no clumps in there.

- Okay.

- Why don't I keep doing this?

- Yeah, while you do that, I'll get our next ingredients ready for our rolls.

- [Sara] And so we're using a English cucumber, seedless cucumber.

So those are California avocados.

- The first one we're gonna do is our California roll, nori seaweed, dry seaweed.

- [Sara] Okay.

- [Billy Ngo] Put it down.

Most important thing - Shiny side down.

- Yeah, shiny side down.

Most important thing is to keep your hands wet so the rice doesn't stick to your hands.

Tennis ball size ball, dense type.

- Okay.

All Right.

- Put it in here.

Now spread it right there.

- [Sara] Get it all the way to the edge.

- [Billy Ngo] Yeah.

- Okay.

And then you just put it on here.

Well, okay.

I don't know why I'm having such a hard time.

It's sticky.

- [Billy Ngo] Yeah, it is.

- Okay.

- Next, some sesame seeds.

We got some toasted sesame seeds and black sesame seeds.

And then sometimes the rice likes to stick onto the board.

I'll wet the kinda board a little bit before we're flipping it over.

- [Sara] Oh, you have to flip it over.

- Yeah.

- Carefully rolls the inside out.

- Of course.

Oh, Is that too wet?

- No.

- That's fine.

Okay.

Ready?

1, 2, 3.

Whoop.

Wow.

It really does stick.

- That's it.

Yeah.

- I guess there's a reason it's called sticky rice.

- So now we have it flipped over, add greens, just crab and avocado.

- [Sara] Okay, down the middle.

- [Billy Ngo] All right there and the next are crab.

- Now how many sushi chefs use real crab for California roll?

- I know they, they all should.

- [Sara] So this is crab mixed with mayonnaise?

- [Billy Ngo] Yep.

- [Sara] Just plain old mayonnaise.

- [Billy Ngo] Just plain old mayonnaise.

- [Sara] Okay.

- At this point, it doesn't have to look pretty.

You just wanna make sure everything will fit inside.

- Okay.

- And now I gotta, wet your fingers again.

- [Sara] Okay.

- And then we're gonna do it real slow from one side to the other.

Make sure everything gets tucked in real nice and tight.

So you gotta see the seaweed?

- Okay.

So you have a little bit of a rim there.

- Exactly.

Before you flip it over and then flip it over.

- Where's the cucumber?

- That's gonna be for our maki, kappa maki.

- Oh, okay.

Okay, I was like, there's no room for the cucumber.

Okay.

- This is where this comes in, so this is the mat.

- [Sara] What's that called?

- [Billy Ngo] Makisu.

- [Sara] Makisu.

Okay.

- This over here.

- Okay.

- And now we're gonna use this to shape it.

So put it right over, squeeze the sides and then the top, try to get it into a little square.

Just kinda pick it up, and flip over the bottom so you can get it nice and tight.

- [Sara] Okay, Looks like a roll.

- [Billy Ngo] That's it.

Now we just gotta cut it.

We'll do it in eight pieces so it's easier eat.

So we'll cut it in half.

- It's impressing.

I think you've done this before.

- And now we're gonna do a hosomaki, which is another style of a roll, where it's a smaller diameter and seaweeds on the outside.

- [Sara] Okay.

- Nori again, wet your hands again.

- Okay.

- Your rice.

So a little history of this roll, name of this is a Kappa Maki.

Kappa Maki, Kappa is actually a fictional Japanese sea monster that eats children and cucumbers.

- What?

(Billy laughs) Children and cucumbers.

This sounds like a dangerous roll to be eating.

- [Billy Ngo] It's just cucumbers, cucumbers and rice.

- No children.

- No children in there.

- Okay, I'm glad to hear it.

(Billy laughs) - Some sesame seeds, we've got some toasted sesame seeds, and black sesame seeds.

So now keep going right here.

- Just one.

- Just one.

- Okay.

(smooth music) - [Sara] It really is like making compound butter.

- [Billy Ngo] Yeah.

That's it, just like that.

Six pieces.

- [Sara] Six.

Okay.

- [Sara] This smells, I love the smell.

- [Billy Ngo] Nori, it smell so good.

- [Sara] It's really delicious.

- These guys on here.

- Look at the color.

Well, Alrighty.

I'm gonna go see what this guy's up to.

- Okay.

I'll make a few more rolls for us to have later.

- Nice.

So what have you been cooking up over here?

- Well, Sara, thanks for asking.

I wanna show you some of my rice buns.

I plan on making some sushi burgers with some of the ingredients that Billy brought.

But first of all, let me show you how to make the buns.

- Wow.

- I've got here some of my own California grown rice.

No seasoning, no vinegar, no sugar.

- Just plane cooked like in a rice cooker.

- Exactly, straight outta the rice cooker.

And what I'm going to do is spritz a little bit of cooking spray into this measuring cup.

- Okay.

- And I'm going to take 75 grams of rice.

The exact sizing doesn't matter.

I just want to be consistent across all buns.

- So question, Is this hot or cold rice?

- This is cold rice, but you could do it with warm.

Now what I'm going to do now is take this wax paper, and I'm going to compress that rice down, and I'm forming the shape of the bun.

I've got that compress.

Now I'm gonna take this little spatula.

I've got that sort of separated.

I'm gonna give another spritz on top because that's gonna be cooking here shortly.

- So it goes in the pan, and I come over to the pan here, and I'm just going to plop it onto the pan.

I'm gonna cook that for about eight minutes on each side, medium high heat.

Luckily, I've already done a few, and there's no order to this, but I'm gonna take a little bit of wasabi, and just spread that on the bottom of my sushi burger bun.

A little bit of the nori or the.

- [Sara] Oh, why not?

- [Matthew] As a little bit of.

- [Sara] This is a layered sandwich.

- And let's take little avocado and just, you like cucumber?

- Oh yeah.

- [Matthew] Okay.

- And take our other bun.

- Wait, wait.

- Yeah, I was going to put that right on top.

Just like how hamburgers have sesame seed buns.

- [Sara] Oh, good point.

- [Matthew] And we can just kinda put that right on top there.

- You could use these funds for anything.

- Couldn't you?

- Yeah, you can.

It's actually a really cool way of reintroducing leftovers.

- Oh boy.

- These two hands, and it's just like a burger.

It's gonna drip.

It's gonna get all over the place.

And that's part of the fun.

- So you think you could set up some more burgers for our lunch?

- I got plenty of buns.

I think between my burgers and Billy's sushi rolls.

- We've got plenty of food.

Okay, Great.

- Yeah.

(energetic music) - [Man] My wife Clara will be joining us for lunch.

(families conversing) - [Woman] So what are we serving here?

- [Woman 2] Oh yes, please.

- [Woman] We got two Sake and Rose.

- [Men] Yeah.

- You're getting a lot of attention, Sara.

Look at that.

- [Sara] Look at this.

(Sara cheering) - Is there a specific way to try the sake?

- [Woman] Yeah.

- All of it, totally.

(group laughing) - Let's have a little toast.

- [Billy Ngo] Yeah, sure guys.

- [Woman] And then we gotta dig in here.

- Yeah.

- I'll pass around the burgers.

- [Matthew] You did.

- [Woman] You just do it.

- Oh, we should dip it, right?

- [Matthew] Yeah, we can dip it.

Why not?

- [Narrator] We all talk about farm to table meals, but it's not often you get to eat at the farmer's table.

There's no better way to learn exactly where our food comes from.

And on top of that, when it's prepared by someone like Billy, there's no better way to eat.

Period.

- [Matthew] As the farmers, we need to know how to eat.

(Sara laughs) - [Sara] 'Cause you get hungry.

- [Matthew] We get hungry.

(bright music) - I'm cooking today with the Napa Valley Cooks and Books Club.

Is that right?

- Yeah.

- And I'm here with my new buddy, Claudia Sansone, and we are making yet another recipe.

The theme today, which is so sweet of you all is Gourmet Magazine recipes.

And I happen to have worked there for 25 years, and we are having fun adapting recipes from that magazine.

What are we making now?

- We are going to make a shrimp tikka with fresh mango chutney.

- Okay, so an Indian dish.

- Yeah.

- And I'm getting this ginger ready.

- And I'm getting to wear the lime juice.

- Yes, you are, we both are.

It smells so good.

- Yeah.

- And isn't this fun that we get to do this together, Sara?

- I know.

And I guess that's sort of the point of your group is cooking together.

Do you cook together or do you all just bring it in?

- Actually, we don't, we're all going every which way that loose.

We've had a great time doing this.

We're gonna start with a quarter cup of vegetable oil.

- This is for the marinade for the shrimp.

- All right.

So we're gonna dump this, and then we're going to put two tablespoons of fresh lime juice.

- I love lunches.

- I did too.

It just seems like it should have tequila, or something in it.

(both laughing) - I like the way you think.

All right, and then my ginger.

This is a one inch piece that I peeled and chopped.

Okay, good.

- Perfect.

Throw it in.

- Okay.

- And then we're going to use a clove of garlic.

Now we're going to put in two teaspoons of fresh jalapeno.

- All right.

- Be sure you don't rub your eyes after this.

- Right?

This is true.

We did leave the ribs and seeds in.

- Okay.

We're gonna add some turmeric.

And of course, this I think is the mystery ingredient in this recipe, because it's an easy recipe to make, but it has such depth, and I think it's because of this, the garam masala.

- It's a spice mix that varies according to the family in India that makes it.

But it generally has coriander and black pepper corns, and chilies, and - [Claudia] cinnamon.

- Yes, and you can buy pre-made mixes, and we'll have one on the website that you can make, if you don't wanna buy it, you can make your own.

So anyway, in that goes, Okay.

Half teaspoon of salts.

This is what's gonna help the marinade to penetrate the shrimp and really flavor it, because if you didn't have that, it wouldn't go in the same way.

Okay.

So there we go.

(blender whirring) That's probably pretty good.

- All right.

So into this bag.

- Okay, let me make sure I get that all in there.

Okie dokey.

- So now we're gonna just distribute this on the bottom, and we're going to take the shrimp.

We've taken the shell off, but we left the tail so it's gonna be easy to pick up.

- Right.

And also a good idea is to save the shrimp shells, keep 'em in the freezer.

And then when you've got enough, you can make a really nice stock.

That's it.

- What a good idea?

- Well, it is because I paid that clam juice, it's so salty.

But you can make a beautiful fish stock with just shrimp shells.

- Okay.

So this really only needs to marinate for about 30 minutes, and it doesn't have to be refrigerated.

- So, it's only 30 minutes.

- Yeah.

In that time we can make our chutney.

- Okay.

- Okay.

For the chutney, I have to show you this.

We're gonna toast some cumin.

- What is that?

- That looks like a popcorn popper, rolling DJs.

- Like but three pieces of popcorn will fit into this.

- Yeah.

- This is for roasting nuts, - Pine nuts, - Spices Yeah, whatever.

Anyway, we have some cumin right here.

- I Love gadgets.

Where did you get that?

- Actually, it was a gift from friends of ours, from Chinatown.

They thought it was so cool.

They brought it to my house, and it's like my little treasure.

But you know, it cooks really fast.

- [Sara] Okay.

- It's not like putting it in a cast iron.

- Yeah.

- Okay, so let's turn this on.

So we're gonna put it on low because this metal is so thin.

- It goes quickly.

- It goes quickly.

- So you wait till you start smelling it.

- Yeah.

And then you'll eventually see some smoke, and that's the time to get it off right away.

- I see the smoke.

Look at that.

- It burns in no time.

- Wow.

- Yeah.

- I want one of those.

I'm gonna go to Chinatown.

- You know what?

I'm gonna be giving this to you.

- No, you're not.

- So I don't ever want you to burn a pine nut again in your life.

- No, those are so expensive.

- I know.

Okay, well grab that bowl.

- There we go.

(metal clangs) - Do you believe the strength of that smell once it's roasted?

- It's perfume.

- Yeah.

It makes all the difference.

- Okay.

So this is where we're gonna put our all the rest of our chutney ingredients.

- [Claudia] Yes, exactly.

- You want me to do the mango here?

- [Claudia] Yeah, you'll start the mango.

I'll do the cucumbers.

- [Sara] We want an unripe mango, right?

- [Claudia] Yeah.

Otherwise they're too mushy.

- And I'm gonna do sort of the old fashioned, peel the whole thing first, because this is unripe, and I think it'll be easier for me to cut it up this way.

(soft music) - Okay.

So this is the whole basic foundation of our chutney.

You wanna put the rest of the jalapeno in.

- [Sara] How much, is it about another two teaspoons?

- It is.

I think we have three tablespoons of lime juice.

Looking one, three.

Oh salt.

Alrighty.

- [Sara] And we just add this to taste, right?

- [Claudia] Yes.

- Got it.

And the onion.

Right?

Awesome.

Oh, isn't this gorgeous?

- [Claudia] So we have about a quarter of a cup of mint, just chiffonade that'll go in.

- [Sara] Let's see how we like this.

- [Claudia] Look at the colors is.

- This is just so beautiful.

This makes me happy.

- Yeah.

It makes me happy too.

- Okay, let's see.

Not gonna squirm.

(both laughing) Look at us.

(both whooping) We're good.

Okay, so let's park that.

And now we're ready for the shrimp, Right?

- Yeah.

If you would bring the skewers over here, and would you mind getting that glass dish?

- Right.

So we soaked these, the idea being that, so they won't burn when we put 'em on the grill, so we soak 'em for a couple hours or whatever.

We could use metal too.

So we're gonna line these up like the rockettes.

- Yeah.

- Do one and show me.

- Okay.

- How you've done it before?

- So I just put it the bottom through here, and just line 'em up.

And we're gonna put four per skewer.

- Four per, okay.

- Yeah, and leave some space in between so they don't steam.

- [Sara] Yes, I see that, okay.

- All right.

- We'll put the skewers over here, and we can both work together.

- Yeah, and you could see, it's not a difficult recipe to make.

- [Sara] No, not at all.

- That flavor is so intense.

It looks like you've labored endlessly to put this together.

- [Sara] Oh, that's my favorite kind.

- Me too.

- [Sara] So you look like a culinary genius.

But you spend too much time.

- [Claudia] Yeah, that's right.

Look what she's made.

- [Sara] She's a good cook, yeah.

- [Claudia] Little do they know.

(smooth music playing) - Okay, so I think it's time to get these puppies on the grill, don't you?

- [Claudia] Yes.

- So what do you think?

We just do it straight across.

- Yes.

Yeah.

There are 10 of them.

- Yep.

They didn't stay in there.

If we had the double skewers, they of course would stay.

- Yes.

- Why didn't I think of that?

(classic music) (shrimp frying) - So about four minutes.

- Yeah, about four minutes.

(classic music) - Pretty, that's a good one.

(jolly music) - All right.

- Okay, Sara, let's dress this little pumpkin up.

- Okay.

- I'll put the lime, you put the mint.

- All right.

- Look at that mint.

You always call it a bow, right?

- Yes.

It's like the bow and the little girl's hair.

- Yeah.

Our guests are gonna be coming soon, so they are going to just be elated.

- Yes.

- Number one to have you here.

And number two, to eat this delicious meal.

- Oh, they're gonna love it.

(cheerful music) - Wow, this table is so gorgeous.

- [Woman] Gorgeous.

Oh, it's gonna be so much fun.

- In all of orchard.

- [Claudia] This is Napa Valley at it's finest.

- Oh, hello.

- [Claudia] Hello Ken.

- [Woman] I've got our chicken dish.

- So this is a red wine braised chicken pies with chorizo and chickpeas.

- [Sara] Oh!

Be still my beating heart.

- [Claudia] Trident, Oh my gosh!

I love this.

- We gotta drink local.

- We gotta drink local.

Why wouldn't you?

- [Woman] Yes.

- [Sara] Oh, hello.

- You brought my tornado.

- You know, my favorite way to eat is to have little tasting, so you guys are smart to do this.

Oh, that is gorgeous.

- [Claudia] Oh.

Annie Baker.

The queen of the baker.

- [Woman] You're the cooking lady.

Right?

- I don't know what to start with first, dessert first.

- Life is short.

Right?

- [Annie] Have dessert first.

- I like the way you think.

- [Annie] Thank you.

- Thank you all for letting me into your happy little home.

- [Woman] Oh yes.

- Here's to the Cooks and Books group.

(everybody laughs) - [Sara] Oh, I'm excited about the chorizo.

- [Claudia] Just dig in.

- [Man] Yeah.

- [Sara] Oh, you do though.

- [Claudia] Salad, that's gorgeous.

- [Sara] Isn't it always avocado season in California?

(bright and cheerful music) - After 14 years of this, we all need to go on a cooks and books diet.

(guests laughing) - [Man] I'm hoping it looked like pasta.

(all laughing) - [Sara] The appetizer is the - [Woman] The eggplant tomato salad.

- [Sara] That means it has a tuna sauce.

- It has a tuna sauce in it, and crunchy bread crumbs.

- [Woman] Just Yummy.

- Yeah.

- My salad has oranges that are in season right now, and really delicious, and the dressing is an Asian dressing, and I even though Ken get more exciting.

- So fresh.

- [Man] It's really good.

- [Woman] It goes really nicely with the shrimp.

- Yes.

We had fun making this.

- [Sara] We did, us fellow shrimps.

- Yeah, that's right, we're the shrimps.

It's a shrimp tikki with fresh mango chutney.

- [Woman] That's delicious.

- I thought the recipe worked really well.

Didn't you?

- Yes.

And we also, I have to say, I just made a decision.

you were a spicy group, so we put in the upper level of jalapeno.

- That we are.

- Thank you for the warning, I'm a whimp.

(Annie laughs) - This is red wine braised chicken pies with chorizo and chickpeas.

If anything that says chorizo, probably good.

- I'm right there with you.

(woman laughs) - Oh, it's wonderful flavor, just spicy enough.

- Yes.

- That's the maximum level.

(all laughing) - So this is chicken with prunes and olives and almonds.

- I didn't even notice there were prunes in this.

- No, that's je ne sais quoi they're giving it that...

So I know it's not time yet, but do we get to talk about dessert?

- Oh yeah, we can talk about dessert 'cause boy, it's right there, it's gorgeous.

And this is hilarious, look Gourmet Magazine, the same dessert on the cover.

- [Woman] Yours looks better.

- Oh, thank you.

(families laughing and cheering) - We'd like to make a toast to the Cooks and Books Club.

Is that right?

- [All] Yeah.

- Thank you so much for letting me into your little secret society.

- [All] Society, yeah, right, secret society.

- [Sara] Okay, here we go.

(society people chatting) (plain music) - [Narrator] For recipes, videos and more, go to our website, sarahmoulton.com.

Sarah's Weeknight Meals is made possible by USA Rice, Sunsweet, and by, - [Narrator] Cooking is the first kind of love you know.

It was started when I was a child with my grandmother doing fresh pasta, and now I transmit it to all the guests is something made specially for them.

- [Narrator] Oceania Cruises, proud sponsor of Sara's Weeknight Meals.

(light music) (soft piano playing) (bright music) (light music)