The View From Here Page #3

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walk out the door, sure.

But, I don't think you would've

let me around that corner.

You would've stopped me.

- Doesn't matter now.

- Yes it does.

It still matters to me anyway.

- [Narrator] Two days

after Gillian's visit

to the restaurant, Mark picked

her up for their first date.

Mark was nervous.

And, Gillian tried on

six different outfits

before he arrived.

They had launch at an oyster bar

and talked like old friends

who hadn't seen each other

in years.

Sun faded into dark

finding them holding hands

in the Embarcadero.

The lights from the

pier lit Gillian's face.

Soft rain fell as Mark

pulled her in and kissed her

for the first time.

Like any other great first kiss,

it multiplied itself

again, and again for days

and then weeks until

Mark could only be found

in one of two places, the

kitchen of his restaurant

or within a three foot

radius of Gillian Broche.

I look at you, you see me

Across the crowd, it's all empty

Because the place outside this room

Only gets warmer when I'm with you

You never felt a love like this

It doesn't hit you until

the first time we kiss

You and I, we're falling with the times

Reach out for me

So I know I'm all you see

As we are falling into me

The city, the sky,

it glistens in your eye

The landscape, the view,

it's all prettier with you

Closeness of your touch,

I can never get enough

Put your fingers in mine

and just let them intertwine

So reach out for me

cause I know I'm you see

Cause I know you're falling into me

Yeah

You've never felt a love like this

It never hit you until

the first time we kissed

You and I, we're falling with the times

Surround me with your love

And never let me go

Surround me with your love

And say you'll never let go

Cause you're all I've been asking for

So reach out, surround me with your love

Reach out for me cause

I know I'm all you see

Cause I know you're falling into me

You've never felt a love like this

It never hit you until

the first time we kissed

(laughing)

- Coffee?

- Yes please.

- [TV Reporter] The police

standoff with an armed suspect

has prompted shelter in place

in Lake County on Monday.

According to Lake County

sheriff's department,

there's an operation in the area.

(coffee pouring)

Over on highway 29 and Sand Creek Road.

The public is being warned

to stay clear of the area.

Residential shelter in place.

Drivers should avoid the

area between Kelseyville

and Kits Corner, the

sheriff's office said.

In other news--

- [Gillian] Thank you.

- [TV Reporter] A fire erupted inside

an Oakland warehouse claiming

the lives of 36 people.

The fire erupted--

- Wow.

- [TV Reporter] And a heaven

for artists in the community.

Here we'll continue to cover the tragedy.

- This is delicious.

Is it gonna be like this every morning?

- If you want it to be.

- I'm not sharing.

- I already ate.

- My mom used to make breakfast like this.

Every morning me and

my sister would wake up

to pancakes and eggs.

We had a tangerine tree in the backyard,

and the juicer was kind

of like our alarm clock.

Then my sister when she

went to high school,

she met this kid.

He was bad news.

He introduced her to drugs.

First it was pills, then

she tried everything.

It got so bad that my

parents thought it was

a good idea to put her in a clinic,

but she hated 'em for it.

And, she actually tried to kill herself.

(sad piano music)

My mom stopped cooking breakfast,

and we stopped talking.

We haven't talked really since.

My sister's better now.

She lives in Arizona.

She's married.

Even my parents, they don't talk much.

They're more like roommates than a couple.

And, it sounds lame, but

I swore that if I ever had

kids, we would have breakfast

every morning no matter what

because the moment we

stopped having breakfast

was the moment we stopped being a family.

(sad piano music)

This is really good.

- Thank you.

- I tried so hard to make

my eggs taste like that.

I fail every time.

And, I'm sure Jeremy

would just burn the water

if he even tried to boil it.

(laughing)

- Jeremy, he's the guy that you...

You know what, don't answer that.

I don't care.

- Sorry.

- Why did you bring him?

- He wanted to be supportive I guess.

(laughing)

- That is not why he came.

He came, so you could parade him around,

and I would see it.

And, I would know that I lost.

- He's not that vindictive.

- Everyone is that vindictive.

You know that, or you

wouldn't have brought him.

- Should I just leave?

- I didn't ask you to

come in the first place.

- I'll just go then.

- Gillian, wait.

Don't go.

- You know I hate when you do that.

You say the worst possible

thing in the moment

just to make me feel bad.

And, you know what I do it too.

When did that start?

- I don't know.

- Well we didn't used to.

- Yes, Sophia.

Oh Chef, he's here for you.

- I'm sorry what's your name again?

- Colin Kendrick.

- Hi.

Who are you?

- I'm with the Bay City Arts.

- Oh what is that?

- It's the online magazine.

I spoke to Peter Strand.

- Oh, Pete!

What is this about?

- It's a feature article I'm writing

about up and coming

restaurants in the area

renovating old landmarks.

- What are you oinking at, Mark?

Oh.

Mr. Kendrick, I'm looking forward to this.

- Just make sure your phones

are on airplane mode please.

- [Peter] Already done.

- What is that for?

- [Colin] Oh it's a video.

Is that all right?

- For a magazine?

- It's an online magazine.

- It's fine.

- Okay.

Smoke and Fire, where

did the name come from?

- Well I came up with it actually.

It's a metaphor of sorts.

We wanted to spread word of

mouth about the restaurant

and talk the talk but also walk the walk.

And, I guess both of us

thought that the name

gave us a little swagger.

- So it has nothing to do

with your culinary methods?

- Well we use smoke and fire, so yeah.

- Have you been happy with

the word of mouth so far?

- Yeah, I think so.

We wanted a place that

wasn't very touristy

or a novelty restaurant,

but one that could

really build a solid reputation.

- So who is Chef Mark Mathison?

- I don't understand the question.

- Forget I asked.

So your father was a very important chef

in California.

How does he feel about you

following into his footsteps?

- Well I wouldn't say I was

following in his footsteps.

I like to think Peter and

I are doing our own thing.

- Did he give you any

advice about opening up

your own restaurant?

- I didn't ask for any.

- How does he feel about the menu?

- I'm sorry what is this article about?

- Mark.

- No, it's fine.

- Smoke and Fire, look

our readers want to know--

- No, but you've done

your homework, right?

I mean you know a little background.

Is that really what your

readers want to know about?

- Look I think our readers

would be interested to know

why the son of Bruce Mathison

opens up a restaurant

in the same building he did 30 years ago.

- They would huh?

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