let's go check it out. this is "my go-to." man: you only live once, man, give it a shot. voice: [whispering] harry... potter... my name is john skelley. i play harry potter in "harry potter and the cursed child" in san francisco. what i really love about san francisco is it's got a little bit of a slower pace. the weather is amazing all the time. i love exploring different neighborhoods, and they all feel like they have their own personality. every day you can find some new adventure within, you know, seven miles. we were just going for a walk and happened to see this place and thought, oh, you can buy pasta, you can buy sauce, you can buy sandwiches. oh, great. let's try a sandwich. and we found ourselves eating the entire thing and stumbling home. i heard this is one of your favorite spots in san francisco for sandwiches. yeah, yeah, for sure. cali club is definitely my go-to. what makes these sandwiches stand out is that, you know, they're based around an east coast hoagie, and that starts with the bread. the seeded sourdough is, like, incredible. it takes me back to my childhood. huge. [laughing] the bread's amazing. it's just kind of got this perfect mix of your turkey, bacon, lettuce, peppers, avocado. my schedule is i have to eat dinner at, like, 4:00, because i have to be at the show at 5:30. this will keep me going until, you know, 11:00 p.m. we first discovered this place because we were in our apartment, and you could smell the cocoa beans being roasted, and that chocolate smell kind of invading your senses. and we went, "okay, we have to try this place." it's a great place to stop in for a coffee, get gifts, there's all these amazing chocolate bars that they have. lisa vega: what makes our chocolate so special is that we only use two ingredients, the cocoa bean and sugar. you really taste the different nuances in each of the specific origins. skelley: the sipping chocolate was one of the first things we tried; it was just so good. i hear you're a fan of the iced chocolate chai. skelley: i am. a little bit of caffeine, a little bit of sweet. i need my caffeine to keep me going. it's a three and a half hour play, so that helps me to keep going. we also have two new pastries on the menu. - passion fruit macaroon. - mmm. it's also called the big mac. and then it's sandwiched with passion fruit ganache and madagascar chocolate. and then we have the ultimate brownie, and it's a layer of brownie, peanut butter caramel, topped with ganache, and then some nibs and peanuts sprinkled on top to make it just a little crunchy. it looks delicious. "harry potter and the cursed child" takes place 19 years after the end of the "deathly hallows" book. so harry and hermione and ron, ginny, are all grown up. they have kids of their own, and they're sending those kids off to hogwarts. and then, of course, there's adventure and time travel and all kinds of magic. and at the heart of the story is a story about family and what it means to grow up and to watch your kids grow up. even if you don't know anything about the books or the characters, you'll be able to come and see the show, and you'll have an amazing time because there's just so much to watch. the best part of doing the show is to see parents bringing their kids to the show, and to bring them this kind of magic and this thrill is so much fun, and to hear them laugh and scream. so it's got something for everybody. i think, heading back to new york or wherever we end up after this, i'll miss the city and the energy of the city. it's artistic, and it's wacky and weird and funky, and i'll miss all of that. [music] welcome to the dali museum. salvador dali was one of the best-known artists of the 20th century. he was associated with surrealism. a lot of dali's paintings draw inspiration from this landscape from the north of spain on the mediterranean. another major inspiration for dali's art is his dreams. and he was fascinated by sigmund freud's writings, trying to find a way to take those dreamlike interpretations of reality and bring them onto canvas. the dali museum has over 2,000 watercolors and drawings, hundreds and hundreds of graphics and sculptures. but the main part of our collection is the astounding oil paintings. there's a couple that we have here that are the most important pieces in his career that help to really tell his story. "basket of bread," which was painted when he was a student. it's a very traditional work inspired by the baroque period of spanish painting. it was a sort of opportunity to say, "i've arrived as a great artist," and it enabled dali to feel comfortable to move away from that style. another really incredible piece is the "slave market with the disappearing bust of voltaire," which is a double image painting. he's able to show on one surface two completely different compositions. either you see the face of voltaire, or you see a slave market with two dutch merchants. we also have a painting called "the disintegration of 'the persistence of memory,'" and it references dali's most well-known painting, "the persistence of memory." twenty years later, he takes his original painting, and he reconstructs it as a metaphor for the atomic universe. it's one of our visitors' favorite features, and it's a great way to think about dali as an artist who's constantly in transition. [music] there's a really unusual passion that dali had-- he wanted to paint large works. they're called the masterworks. we have eight of those in our collection, and we've developed an ar feature so that you can actually use your cell phone, hold it up to one of these canvases, and suddenly a 30-second video will come up that animates it, brings out the key features of dali's story and shares it with the public. voice: he was inspired by the way the human eye fills in missing information. tush: and we also have a vr experience, where we've got one of dali's paintings called "the archaeological reminiscence of millet's angelus," and you can actually walk around inside of the painting. it's absolutely amazing, and it's a way that we keep developing our collection using technology. we see it in different ways. behind us, we have the building designed by yann weymouth, the architect, and then this remarkable geodesic structure that's asymmetrical, it seems to ooze out of the building, very much like dali's paintings. inside there is a very unique spiral staircase that was actually made in place almost as sculpture. and it's a reference to dali's obsession with spirals. dali was one of the first artists who became inspired by the structure of the dna molecule. so, there's a lot of spirals that show up in his paintings, and we've been able to pay tribute to that with the spiral staircase holding the whole building together, uniting it, and bringing our guests up to the third floor, where the collection is. [music] one of our most important goals here at the museum is that visitors have an experience of something that's incredibly creative and allows them to come out rejuvenated, feeling very different, maybe about themselves, about the world. dali definitely has that magic and we can bring and share it with our public, and we hope that that's the experience they take away from coming. [music] laura mart: we are at the skirball cultural center in the exhibition "i'll have what she's having," the jewish deli. for this exhibition, we made a special effort to focus on the people behind the stories. the people make the deli what it is today. one of the ways that people most connect with their own culture and with other cultures is through food. you know, la is one of the cultural capitals of the world, really. and i think what we do well here is creating culture-- is sharing culture, and food really is a cornerstone. and we really have a truly great jewish deli scene as part of that. at the skirball, we're always looking for ways to engage with jewish history in a way that is accessible and fun. we chose jewish deli because that is the cuisine of american ashkenazi jews. a lot of really interesting artifacts, neon signs, you'll see really cool replica food, cash registers, cigarette machines, other fixtures. all of these things are vintage original from delis. so, whether it's food you recognize and love, or it's food you've never eaten before, i hope that people can get a sense, really, of the contributions that immigrants especially make to this country, so the foods that immigrants have brought to the u.s. have really made american cuisine what it is today, and "jewish deli" tells just part of that story. host: you're watching "my go-to." man: beautiful but also a little weird. juliann rooke: we have a very exciting new exhibit. it's called your unnatural garden, and it starts when you first come into the garden and winds you up to the gallery and the house. descanso gardens is an 80 acre garden open to the public, and there's really something here for everyone. schwerner: i've come to botanical gardens my entire life, and when you come to descanso gardens, there's a lot of path networks, and you don't know which way to necessarily go. you find your way. i wanted to make it clear how people could find their way to the gallery in the boddy house, and so i made these little guideposts along the way that we call them snakeways, because the path is kind of like a snake, and they're all made out of recycled material. so, this exhibition has a lot of different parts to it, and one of them is the bells room. [bells tolling] so, in the bells room, it's about twinkling bells and sort of a celebration of the hatred that my mother and father had for one another my entire growing up. so, i've had them in the same room, and they have to get along. the zeppelin room is about sort of being at a crucial place. for me, that represents sort of where we are. we're at a place of almost catastrophe. and so this is sort of a commentary about where we are environmentally. in the uncomfy room, it's about sort of being in a place that is beautiful, but also a little weird. it's almost as if you were inside a person. and all of the rooms and all the experiences, they're all a little bit about being inside the exhibition and being part of the exhibition and not being distanced from it and not being separate from it. rooke: it's so happy and colorful and invites people to come in and play. and i think that's all what we want to do right now in 2022. we just want to enjoy. and so the show timing is perfect. host: you're watching "my go-to," man: it's a pretty good time. [guitar strumming] amanda renschler: so there's a well-known phrase, you can't stop the waves but you can learn to surf. and i think we all can experience such incredible ups and downs. so, somehow coming out to the ocean and seeing the waves, it's a beautiful metaphor for actually what we experience internally. i'm amanda, and i'm the volunteer coordinator for marin for surfing moms. so moms, just postpartum, it can be so isolating. our hormones are all over the place. it can be so overwhelming and so all-encompassing, and it can feel-- it can feel quite lonely. so, when moms are coming out here with surfing moms, and we're watching each other's kids and we're playing with each other's kids, you get some time to be on your own. you get some time to experience yourself. we are here to support each other. hi, my name is judy wang. i have two young kids. for me, it manifested a bit like postpartum rage. i found, like, the smallest things. otherwise, you know, i would just kind of, like, roll with the punches. they were just setting me off, and i was becoming this really angry person. i didn't have any time to do anything for myself. everything was about trying to just get the family going, like, every-- just trying to hold the household together. so being able to, you know, do this now is just a lifesaver. my name is alicia, and i have three girls, ages six, two, and eight months. i was so nervous to get the board and put the wetsuit on and get out there because i just... i felt awkward. but when i got out there, it just felt so good to be out on the water. so i started the group here on oahu about four years ago now. shortly after i moved here to hawaii. and we went-- we were going for a while, and we kind of got some good momentum, and then covid hit, we couldn't meet, so we stopped. but we regrouped during that time, a core group of us, and decided to turn it into a more official and sustainable long-term nonprofit so that we could help groups start in other places, just like we've done. renschler: it's a new group, and we're really building our community. we welcome people who are brand new to surfing, and we really welcome everybody to come out and join us. so, this one's blooming out right here. keith dalton: it's a childhood dream, right? i spent all my time here on the farm as a kid, and i did not want to see this become a development. and so how am i going to make sure that the farm lives on? 2012, we started buying parts of the farm. - here you go. - and tulips specifically was one of the topics that came up. it's a huge investment to which i never thought that i'd be able to afford. but all these people coming out helps. places like this in new jersey remain farms. christopher viereck: i love being a farmer. it means a lot to us to be able to take care of the ground. we plant these tulips in november. it's a touch over one million, and we have to wait five, six months to see if we did a good job. we laid these fields out with a gps navigation tractor. if you take a look down the rows, they are perfect. we do not have to water our tulips because they're five inches in the ground, and the root system will go down another five, six inches. tulip bulbs need no fertilizer, and then, once they grow, they need no pesticide. we'll do some early seasons, then we'll-- then we'll do some mid-seasons. we have it all. woman: the flowers are just endless. it's so beautiful. we were shocked when we all came up. it just makes me wanna take a beautiful picture and post it to my feed. [laughing] smile. i love tulips. they're one of my favorite flowers. woman: they're also having, like, live music, easter bunny, and wine tasting here, too. so it's a really nice place i go to every year. look at that thing. that is just so cool. keith dalton: it's the generations that have been here, and it's important to me. i hope that it's still here. i hope that we're still growing tulips on the ground and then adding other agri-tainment events that we may not even know of yet. but i hope it continues for generations to come. host: you're watching "my go-to." ayesha curry: this is the place to do it. [music] ayesha curry: being able to provide nourishment for people is just such a fundamental part of life that i just have always gravitated to. from a young age, at, like, 12, i was cooking dinner for my family, because both my parents work. it's just always the way that i've shown my love and kind of given back. i met michael mina through a dear friend of mine, amanda haas. she actually used to be the culinary director at william sonoma, and i would be over there all the time, kind of being a tag along and helping recipe develop and test. and i just loved being around them. and they said, "hey, we wanna take you out for lunch. let's go to michael mina." and he happened to be there that day. so i saw him, and i said, you know what? bump it. i'm going to ask all the questions. and he was so sweet and so receptive. and we ended up realizing that our values and our love for food stem from the same place. [music] he was like, "hey, so what are we cooking?" and i was like-- aah-- the chef michael mina. i get to cook with the chef michael mina. and so we-- we cooked together that day, and we haven't stopped since. and he always told me, he said, like, "if you stand in a kitchen, "you can be in there for five minutes, "and you'll know whether or not it's the place for you," so you're either gonna love it, or you're gonna hate it, and i absolutely loved it. so, initially, when we were conceptualizing the restaurant, chef came to me with the idea of this international global grilling concept. and he said, you know, any culture you do a deep dive into, there's always a common thread. and it's one, getting people around a table, but two, there's always some sort of barbecue or grilling involved, like, no matter which culture, it's always open fire and flame and grilling meats and veggies. so we wanted to put our spin on that. and then i said, hey, well, i call myself a passionate dual citizen. i'm canadian and american, but i also have this jamaican polish background, asian descent as well. and so i'm kind of this melting pot. and i said, hey, how cool would it be if we gave people the experience of traveling the globe without ever having to use their passport? my favorite go-to are the duck wings. they're just sweet and sticky and have the perfect heat to them. i can just eat that by itself. our caesar is one of the best caesars i've ever had in my life. it's just so delicious. highly recommend that, then our cornbread. it's one of our staples. it's kind of the first thing that we developed, chef and i together. and then our rib trio. i love that, you know, you have three different cultures on one plate with the same protein. so i thought it's only fair for you to see the star of the show. here at international smoke, the duck wings will never disappoint. i'm gonna show you how we make them. so, we have our gorgeous confit duck wings right here. these duck wings are confit'd for about three to six hours. we coat it in this gorgeous mango chutney here. this is a nice, sticky, sweet-- island vibes. and then we brighten it up with a yummy herbaceous chimichurri green sauce, garlic, chili flake, red wine vinegar. it's just so bright and herbaceous, and it is the perfect pairing to go with that mango chutney on this duck wing. so, i'm going to show you how we make that chimichurri. i just have some red wine vinegar here. right into there. lots of garlic. all of this parsley here. all right, so i'm gonna pop the top on here, and we're gonna blend away. [whirring] okay, now that that's together a little bit, i'm gonna go ahead and add in some herbs here. our chili flake, a little bit of heat, and, of course, some salt. we're gonna slowly drizzle in some... some oil, all right. so, let's turn that back on. there we go. [whirring] and that's it. i'm gonna give it a taste now. a little bit more. one more blend, and then we're ready to plate. [whirring] okay, all right, so we have our duck wings here. i'm gonna get these into my bowl. we're gonna toss them in all of this chutney. delicious. give them a quick toss here. so i have a nice plate here. these are coated. and then our wonderful chimichurri that we just whipped up. drizzle that right over. and there you have it. delicious duck wings here at international smoke. can't get enough. we're gonna need some more because i'm eating all of these by myself. there's gonna be a hundred million no's. and you just need that one yes. you just need one person to say yes to you. chef michael is the person that said yes to me after people said no over and over and over again and kind of took me, as a joke. and, you know, he's the one that looked at me, and he said, "no, you know what, you're not a joke." he's like, "you have the best culinary school back here. you're gonna learn on the job." and that's exactly what i've done. and i'm so grateful to him for giving me that yes. my husband's always been my biggest supporter. and he's always pushing me. even when i feel like i can't do something, he's the one lifting me up. and then, honestly, my team, it takes a village for all this stuff to happen, and i'm just so grateful to everybody for helping to make our dreams come true. [music] host: what's your go to spot? tell us on social media. ♪ from the mountains to the coast... ♪ ♪ heatin' up the kitchen ♪ ♪ we got somethin different ♪ ♪ spreadin' good vibes all day ♪ ♪ todos a la mesa ♪ ♪ que buena la mezcla ♪ ♪ it don't get no better ♪ ♪ livin' in the golden state ♪ ♪ lovin' this land everyday ♪ ♪ norte a sur lo puedes ver ♪ ♪ nada se puede comparar ♪ ♪ livin' in the golden state ♪ ♪ vive en el estado dorado...yeah ♪ janai: hey there, i'm janai norman. get ready for an aquatic adventure to find earth's wildest water babies, right here on "oh baby!". today, we're traversing along the waterfronts to see the animals that love to make a splash, like this wadey water baby looking for a good clean,