1 00:00:00,120 --> 00:00:03,680 Speaker 1: You are listening to Ruthie's Table four in partnership with Montclair. 2 00:00:04,240 --> 00:00:06,760 Speaker 2: So in the River Cafe, we love a question. We're 3 00:00:06,760 --> 00:00:09,800 Speaker 2: always saying to the young chefs is to come to 4 00:00:09,880 --> 00:00:13,440 Speaker 2: work for us, ask questions, Ask questions, and we tell 5 00:00:14,240 --> 00:00:16,720 Speaker 2: the people who've been working for us for quite a 6 00:00:16,720 --> 00:00:20,000 Speaker 2: while answer a question. I always answer a question. And 7 00:00:20,040 --> 00:00:22,520 Speaker 2: I think one of the reasons we love having an 8 00:00:22,560 --> 00:00:27,320 Speaker 2: open kitchen is it nothing's behind closed doors and customers, 9 00:00:27,840 --> 00:00:30,160 Speaker 2: guests come up to us and ask a question, where 10 00:00:30,160 --> 00:00:33,240 Speaker 2: did you get this ingredient? If I don't eat meat, 11 00:00:33,320 --> 00:00:36,960 Speaker 2: can I still make risotto with a stalk that's vegetables? 12 00:00:37,000 --> 00:00:39,800 Speaker 2: If you know I'm a vegetarian, Can I take the 13 00:00:39,840 --> 00:00:43,400 Speaker 2: anchovies out of salsa verde? What can I do? And 14 00:00:43,479 --> 00:00:46,960 Speaker 2: so it's how we learn, it's how we communicate, and 15 00:00:47,040 --> 00:00:49,480 Speaker 2: so we thought it'd be really nice on the podcast 16 00:00:49,600 --> 00:00:53,720 Speaker 2: for all of you who listen to ask us some questions. 17 00:00:54,200 --> 00:00:59,080 Speaker 2: And so Sean Owen and Joseph Travelli, the executive chefs, 18 00:00:59,080 --> 00:01:03,640 Speaker 2: who know the answers to every question, and if they don't, 19 00:01:03,680 --> 00:01:06,640 Speaker 2: we can ask them of each other. I hear, and 20 00:01:06,680 --> 00:01:09,160 Speaker 2: we just thought it would be a nice way to 21 00:01:09,200 --> 00:01:14,520 Speaker 2: listen to our listeners and to respond with questions because 22 00:01:15,240 --> 00:01:17,119 Speaker 2: we love a question people. 23 00:01:17,160 --> 00:01:19,680 Speaker 3: Then in the restaurant, you know, not so much anymore 24 00:01:20,440 --> 00:01:23,800 Speaker 3: in the old days. In the olden days, phone the 25 00:01:23,920 --> 00:01:26,160 Speaker 3: River Cafe kitchen, so you could get through to the 26 00:01:26,240 --> 00:01:28,720 Speaker 3: kitchen and someone would be on the phone and say 27 00:01:29,319 --> 00:01:31,600 Speaker 3: I'm having a dinner party in an hour and my 28 00:01:31,640 --> 00:01:35,520 Speaker 3: chocolate nemesis hasn't set, and we'd be like, okay, yeah, 29 00:01:35,600 --> 00:01:39,280 Speaker 3: you know, and then people would be questioning recipes. And 30 00:01:39,560 --> 00:01:43,160 Speaker 3: it's I think now with the sort of how receptions changed, 31 00:01:43,240 --> 00:01:44,200 Speaker 3: doesn't it you can't. 32 00:01:44,000 --> 00:01:46,000 Speaker 4: Get directly straight through the kitchen. 33 00:01:46,319 --> 00:01:49,320 Speaker 1: A professional always run for the phone. 34 00:01:49,760 --> 00:01:51,720 Speaker 2: I remember where the phone was, it was on the wall. 35 00:01:52,240 --> 00:01:55,600 Speaker 2: I remember somebody once say about a lemon sorbe. I 36 00:01:55,640 --> 00:01:58,560 Speaker 2: had to give the whole direction because the lemon sorbe 37 00:01:58,680 --> 00:01:59,280 Speaker 2: hadn't worked. 38 00:01:59,560 --> 00:02:03,360 Speaker 3: Yeah, And also you feel vaguely responsible for the fact 39 00:02:03,360 --> 00:02:06,080 Speaker 3: that they're having a big stress out at home, even 40 00:02:06,120 --> 00:02:08,800 Speaker 3: though you may you don't know the size of even 41 00:02:08,840 --> 00:02:11,000 Speaker 3: the pan that they've put a nemesis in. Often and 42 00:02:11,080 --> 00:02:13,239 Speaker 3: things like that, or how hot the other has actually 43 00:02:13,480 --> 00:02:14,040 Speaker 3: even think so. 44 00:02:14,200 --> 00:02:16,800 Speaker 5: I remember someone saying they were roasting some pork and 45 00:02:16,800 --> 00:02:18,040 Speaker 5: they asked me if it was ready. 46 00:02:18,400 --> 00:02:21,520 Speaker 1: So I've been having smith. I don't know if your 47 00:02:21,520 --> 00:02:22,160 Speaker 1: pork's ready. 48 00:02:23,760 --> 00:02:24,919 Speaker 2: So what is the first question? 49 00:02:25,840 --> 00:02:29,079 Speaker 6: Hello, Ruthie and team. My name is Penny. I'm here 50 00:02:29,120 --> 00:02:34,200 Speaker 6: in Bristol. I love listening to Ruthie's table and end 51 00:02:34,280 --> 00:02:36,840 Speaker 6: up being hungry by the end of it. My question 52 00:02:36,960 --> 00:02:42,760 Speaker 6: for you and your team of chefs is what's your 53 00:02:42,800 --> 00:02:47,760 Speaker 6: favorite season for the menu? Summer salads with obviously lots 54 00:02:47,760 --> 00:02:53,720 Speaker 6: of olive oil and fresh ingredients, or do you really 55 00:02:53,840 --> 00:02:59,959 Speaker 6: enjoy cooking over the colder months stews and maybe more 56 00:03:00,080 --> 00:03:04,200 Speaker 6: pastas and warming dishes. Anyway, I'd love to hear thanks 57 00:03:04,200 --> 00:03:06,240 Speaker 6: again for such a great podcast. 58 00:03:06,919 --> 00:03:09,040 Speaker 2: Many from Bristol. What do you think? 59 00:03:09,520 --> 00:03:10,040 Speaker 4: I think? 60 00:03:10,760 --> 00:03:13,960 Speaker 3: I would say my favorite season is generally the season 61 00:03:13,960 --> 00:03:18,639 Speaker 3: I'm in, because every season is exciting and so in 62 00:03:18,760 --> 00:03:21,560 Speaker 3: the contrary to what you might think about winter food, 63 00:03:21,560 --> 00:03:24,840 Speaker 3: it doesn't have to be stews and slow cook things. 64 00:03:24,880 --> 00:03:28,320 Speaker 3: It can be amazing winter citrus and amazing bitter salad 65 00:03:28,400 --> 00:03:31,640 Speaker 3: leaves and summer food. You can have a wet summer 66 00:03:31,639 --> 00:03:34,640 Speaker 3: and decide to do a vil shin and so I 67 00:03:34,720 --> 00:03:38,640 Speaker 3: love that all the seasons and as the seasons transfer 68 00:03:38,760 --> 00:03:41,480 Speaker 3: from one to the next, day to day. You follow 69 00:03:41,520 --> 00:03:44,600 Speaker 3: the seasons with excitement because because we write the menu 70 00:03:44,640 --> 00:03:48,360 Speaker 3: twice a day, you know, every day is another day 71 00:03:48,480 --> 00:03:52,280 Speaker 3: long in the season. But then as chefs often, I 72 00:03:52,320 --> 00:03:55,240 Speaker 3: think autumn is one of the favorite seasons of the 73 00:03:55,320 --> 00:03:58,600 Speaker 3: chef because of it has some super tasty ingredients. 74 00:04:00,200 --> 00:04:01,080 Speaker 4: Yeah, what do you think? 75 00:04:01,560 --> 00:04:02,520 Speaker 1: I yeah, I agree. 76 00:04:02,800 --> 00:04:06,520 Speaker 5: The best place is where you are. I get most excited. 77 00:04:06,560 --> 00:04:10,800 Speaker 5: I suppose at the start of things like I am, 78 00:04:10,840 --> 00:04:14,600 Speaker 5: you know, always longing for basil, you know, all winter, 79 00:04:14,800 --> 00:04:16,919 Speaker 5: and then when it comes, because it's not even just 80 00:04:16,960 --> 00:04:20,480 Speaker 5: the flavor, but it's the fact that there's the spring all. 81 00:04:20,320 --> 00:04:21,000 Speaker 1: Of a sudden, you know. 82 00:04:21,080 --> 00:04:23,279 Speaker 5: So I love I love the start of the seasons, 83 00:04:23,360 --> 00:04:25,440 Speaker 5: or that bit where the seasons maybe one's finishing and 84 00:04:25,440 --> 00:04:28,719 Speaker 5: one's starting. So maybe now once we're through, you know, 85 00:04:28,800 --> 00:04:32,280 Speaker 5: this hungry gap or the start of autumn when you've 86 00:04:32,279 --> 00:04:35,240 Speaker 5: still got the tomatoes are incredibly ripe and the poor 87 00:04:35,320 --> 00:04:38,440 Speaker 5: cheli mushrooms are ready, you know, that's my probably my favorite. 88 00:04:38,920 --> 00:04:43,119 Speaker 5: But everything has its own place, and if you don't 89 00:04:43,120 --> 00:04:45,200 Speaker 5: have the things all year, you know, the obvious ones. 90 00:04:45,240 --> 00:04:47,800 Speaker 5: I think in England that I grew up with were 91 00:04:47,839 --> 00:04:50,560 Speaker 5: strawberries and asparagus. You know, the benefit of not having 92 00:04:50,560 --> 00:04:52,800 Speaker 5: had them all year just makes them so much an 93 00:04:52,960 --> 00:04:56,440 Speaker 5: icer and that goes for everything. Like another thing we 94 00:04:56,520 --> 00:04:59,159 Speaker 5: have all year we rely on having is pastley. But 95 00:04:59,160 --> 00:05:00,760 Speaker 5: all of a sudden the middle the summer, something that 96 00:05:00,800 --> 00:05:06,840 Speaker 5: pasty gets delicious. You realize that actually everything's gone at season, and. 97 00:05:06,800 --> 00:05:10,600 Speaker 3: Then you get the exciting season crossover, like Joseph said, 98 00:05:10,839 --> 00:05:12,599 Speaker 3: at the end of the summer and the beginning of 99 00:05:12,640 --> 00:05:16,599 Speaker 3: the autumn. For one brief month, I guess you have 100 00:05:16,720 --> 00:05:22,200 Speaker 3: mushrooms and tomatoes, but when tomatoes begin, like in July, 101 00:05:22,680 --> 00:05:25,240 Speaker 3: you don't have mushrooms. It's like doing one of those 102 00:05:25,680 --> 00:05:29,560 Speaker 3: color charts where you lap over colors. Those crossovers. Sometimes, 103 00:05:29,560 --> 00:05:31,760 Speaker 3: if I go to a restaurant, I probably shouldn't say this. 104 00:05:32,360 --> 00:05:34,720 Speaker 3: I'd tick off things on the menu that if I 105 00:05:34,760 --> 00:05:36,479 Speaker 3: was going to a restaurant today and it had like 106 00:05:36,600 --> 00:05:39,200 Speaker 3: gyroles on it, I'd be like, where are they from? 107 00:05:39,640 --> 00:05:42,479 Speaker 1: And also you sometimes see combinations that could. 108 00:05:42,360 --> 00:05:46,520 Speaker 5: Never work, like yeah, celearia sparagus, and well, they're just 109 00:05:46,720 --> 00:05:48,400 Speaker 5: they're not already at the same time, how do you. 110 00:05:48,360 --> 00:05:50,719 Speaker 3: Have in my head if I go to a restaurants. 111 00:05:50,800 --> 00:05:54,080 Speaker 3: It's like that I'm just screaming no. But this is 112 00:05:54,160 --> 00:05:56,160 Speaker 3: just because we've worked here for so long that that's 113 00:05:56,200 --> 00:05:57,680 Speaker 3: just how we see it, isn't it. 114 00:05:58,040 --> 00:06:02,200 Speaker 2: I remember somebody coming in one tomato salad in January 115 00:06:02,320 --> 00:06:05,040 Speaker 2: February and we didn't we didn't have winter tomatoes then, 116 00:06:05,080 --> 00:06:09,960 Speaker 2: and we did, and they were absolutely incredulous. I think 117 00:06:10,000 --> 00:06:12,560 Speaker 2: Adrian Girl used to be furious about the seasonality of 118 00:06:12,560 --> 00:06:13,960 Speaker 2: a restaurant critic. 119 00:06:14,240 --> 00:06:16,400 Speaker 5: I get where Adrian or if this I mean, I'm 120 00:06:16,400 --> 00:06:18,600 Speaker 5: just gonna I'm going to guess this is what he 121 00:06:18,640 --> 00:06:21,000 Speaker 5: meant me doesn't like the idea, this kind of snobbish 122 00:06:21,120 --> 00:06:22,080 Speaker 5: like I'm not going to have. 123 00:06:22,000 --> 00:06:24,120 Speaker 2: This now, denial. 124 00:06:24,320 --> 00:06:25,760 Speaker 1: You know It's the other way, isn't it. 125 00:06:25,760 --> 00:06:28,800 Speaker 5: It's like, actually, I'm a greedy glutton, so I want 126 00:06:28,800 --> 00:06:31,000 Speaker 5: everything when it's at best. You know, it's not because 127 00:06:31,040 --> 00:06:33,480 Speaker 5: I'm you know, high minded about it. 128 00:06:33,520 --> 00:06:34,520 Speaker 1: I just want to have. 129 00:06:34,960 --> 00:06:36,000 Speaker 4: You're a bit high minded. 130 00:06:36,040 --> 00:06:41,359 Speaker 3: Though. My daughter she was desperately wanting pesto, and I 131 00:06:41,400 --> 00:06:45,200 Speaker 3: was like, I like, it's any may past yet, and they're. 132 00:06:45,040 --> 00:06:49,360 Speaker 4: Like like, no, police. 133 00:06:49,680 --> 00:06:52,960 Speaker 2: Yeah. I probably would respond more openly to say that 134 00:06:53,080 --> 00:06:56,320 Speaker 2: I love the autumn For me, it's when game and 135 00:06:56,360 --> 00:06:59,800 Speaker 2: porcini and pumpkins and the kind of darker food that 136 00:07:00,040 --> 00:07:03,960 Speaker 2: looks longer, and also, probably, as you say, relief from 137 00:07:04,000 --> 00:07:07,280 Speaker 2: the summer, when you have a lot more green and 138 00:07:07,400 --> 00:07:11,240 Speaker 2: fresh and somehow the darkness of autumn and the colors 139 00:07:11,280 --> 00:07:15,160 Speaker 2: of the food something I love. Thank you Penny from Bristol, 140 00:07:15,400 --> 00:07:16,920 Speaker 2: and let's hear our next question. 141 00:07:17,520 --> 00:07:21,120 Speaker 7: Hello, Ruthie, this is Troy from New York City. My 142 00:07:21,280 --> 00:07:24,320 Speaker 7: question for the chefs and for you is a very 143 00:07:24,360 --> 00:07:28,320 Speaker 7: simple question, and it's about asparagus. I don't think that 144 00:07:28,360 --> 00:07:30,760 Speaker 7: there's a vegetable or a fruit that we get more 145 00:07:30,840 --> 00:07:35,120 Speaker 7: excited about. In our home. We make risotto, we steam it, 146 00:07:35,280 --> 00:07:41,480 Speaker 7: we roasted. I just made alice waters soup from Chapannice vegetables. 147 00:07:42,120 --> 00:07:44,360 Speaker 7: And there's a place we love to go to in 148 00:07:44,360 --> 00:07:48,960 Speaker 7: the Pioneer Valley in Massachusetts where they make asparagus ice 149 00:07:49,000 --> 00:07:54,000 Speaker 7: cream with almonds. But this is my question. I don't 150 00:07:54,040 --> 00:07:58,520 Speaker 7: want to waste the asparagus, and I'm never quite confident 151 00:07:59,040 --> 00:08:02,480 Speaker 7: in how much cut off each spear. I'd love to 152 00:08:02,520 --> 00:08:05,440 Speaker 7: know how you deal with it, what you advise, and 153 00:08:05,480 --> 00:08:10,920 Speaker 7: then what your chefs also love most about making with asparagus, 154 00:08:11,080 --> 00:08:13,720 Speaker 7: and you too, Ruthie. I'd love to hear what it 155 00:08:13,800 --> 00:08:17,400 Speaker 7: is that you love to make with asparagus. Well, thank you. 156 00:08:18,360 --> 00:08:21,120 Speaker 7: I love your show. I don't think i've missed an episode. 157 00:08:21,280 --> 00:08:23,040 Speaker 7: I'm eager to hear more. 158 00:08:23,400 --> 00:08:25,480 Speaker 2: Thank you, Thank you, Troy. 159 00:08:26,520 --> 00:08:30,400 Speaker 5: Okay, asparagus, Well, I think that, and I often tell them. 160 00:08:30,440 --> 00:08:32,400 Speaker 5: You know that everyone gets an asparagus and they just 161 00:08:32,440 --> 00:08:35,280 Speaker 5: snap it where it naturally snaps, and they throw this 162 00:08:35,320 --> 00:08:37,959 Speaker 5: bit away. Worse best, they put it in a stock, 163 00:08:38,200 --> 00:08:39,800 Speaker 5: and I think you can. Actually I think he's right, 164 00:08:39,840 --> 00:08:42,319 Speaker 5: because I'm a miser. You waste a bit of asparagus 165 00:08:42,360 --> 00:08:43,679 Speaker 5: if you do that. I think if you could just 166 00:08:43,720 --> 00:08:45,880 Speaker 5: cut it with a knife, probably a centimeter, but you 167 00:08:45,960 --> 00:08:47,880 Speaker 5: just cut the first one and you see where it's hard, 168 00:08:48,240 --> 00:08:50,200 Speaker 5: and depending on how fresh it is, you can go 169 00:08:50,240 --> 00:08:53,480 Speaker 5: further down the spear. So just cut the first one, 170 00:08:53,920 --> 00:08:55,640 Speaker 5: maybe eat a little bit raw, and see if it's 171 00:08:55,640 --> 00:08:58,080 Speaker 5: still nice or not, and then you're away. He wasted 172 00:08:58,120 --> 00:08:59,520 Speaker 5: than as possible to pay. 173 00:09:00,120 --> 00:09:03,640 Speaker 3: In the River Cafee kitchen, we we snap the asparagus 174 00:09:03,760 --> 00:09:06,400 Speaker 3: at the natural snapping point, don't we, And that's what 175 00:09:06,440 --> 00:09:10,240 Speaker 3: everyone's taught to do. That's just the kind of house style. 176 00:09:10,600 --> 00:09:13,360 Speaker 5: So sometimes when I see that happening these days, I 177 00:09:13,360 --> 00:09:14,800 Speaker 5: tell them not to because I think that you do 178 00:09:15,040 --> 00:09:15,880 Speaker 5: just you lose. 179 00:09:16,720 --> 00:09:17,560 Speaker 2: When they're in their peak. 180 00:09:17,600 --> 00:09:20,000 Speaker 4: You can eat the whole of the Have. 181 00:09:19,960 --> 00:09:24,319 Speaker 2: You ever been in a situation where you're talking and whatever? 182 00:09:25,000 --> 00:09:28,359 Speaker 2: Certainly I have, and then I eat the whole asparagus, 183 00:09:28,400 --> 00:09:31,760 Speaker 2: and I look at everybody else's plate. I've always left 184 00:09:31,360 --> 00:09:39,839 Speaker 2: the plate is full of asparagus. You're embarrassing. 185 00:09:39,960 --> 00:09:42,319 Speaker 1: You're embarrassed. Actually the other way around. They're embarrassed. They're 186 00:09:42,320 --> 00:09:43,120 Speaker 1: thinking I could have. 187 00:09:43,080 --> 00:09:51,719 Speaker 2: Had more ers. It's alway asparagus. So what else do 188 00:09:51,720 --> 00:09:52,080 Speaker 2: you feel? 189 00:09:52,080 --> 00:09:52,200 Speaker 8: Well? 190 00:09:52,480 --> 00:09:55,360 Speaker 2: What else did he have? Asparagus? Ice cream? Maybe we 191 00:09:55,440 --> 00:09:58,720 Speaker 2: better go to that valley in Massachusetts and see what 192 00:09:58,760 --> 00:09:59,440 Speaker 2: that tastes like. 193 00:10:00,040 --> 00:10:03,880 Speaker 3: You don't like asparagus served with the main course, that's 194 00:10:03,960 --> 00:10:04,360 Speaker 3: one of. 195 00:10:04,240 --> 00:10:11,320 Speaker 2: Our Yeah, I never use asparagus as a vegetable with something. 196 00:10:11,520 --> 00:10:15,760 Speaker 2: I love asparagus with risotto or in pasta, But you're 197 00:10:15,840 --> 00:10:19,160 Speaker 2: quite right, I would never have it as. 198 00:10:18,720 --> 00:10:23,040 Speaker 3: When you sometimes get the the coal on the red 199 00:10:23,040 --> 00:10:29,000 Speaker 3: phone asparagus on dover soul, and you're like that definitely, will. 200 00:10:34,520 --> 00:10:34,720 Speaker 4: You know? 201 00:10:34,800 --> 00:10:38,000 Speaker 3: Because there's some things that are just house rules that 202 00:10:38,040 --> 00:10:40,760 Speaker 3: we all bye by. Not that you couldn't have asparagus 203 00:10:40,800 --> 00:10:43,079 Speaker 3: as a vegetable, but we don't serve it as a 204 00:10:43,160 --> 00:10:45,880 Speaker 3: vegetable as a side dish. Do we serve it as 205 00:10:45,920 --> 00:10:48,280 Speaker 3: a as its own thing. 206 00:10:48,960 --> 00:10:51,680 Speaker 2: I'm really loving the asparagus that we've done a lot 207 00:10:51,760 --> 00:10:56,200 Speaker 2: this year with either anchovy butter or bottargat butter, because 208 00:10:56,200 --> 00:10:59,600 Speaker 2: I love butter. Also, I like butter when it isn't melted, 209 00:10:59,600 --> 00:11:01,600 Speaker 2: but it's just melts from the heat, especially in the 210 00:11:01,600 --> 00:11:03,000 Speaker 2: whitest sparagus. I like it. 211 00:11:03,880 --> 00:11:07,880 Speaker 3: So I like the fonder I liked, which is a 212 00:11:07,960 --> 00:11:11,839 Speaker 3: rich dish where you have we make a sauce from 213 00:11:11,920 --> 00:11:15,640 Speaker 3: crumb fresh and egg yolks and parmesan and cook it 214 00:11:15,679 --> 00:11:18,640 Speaker 3: over a bamerie. It goes thick and it just tastes 215 00:11:18,679 --> 00:11:23,800 Speaker 3: like a cheesy, creamy sauce. Yeah, and it is. It's 216 00:11:23,880 --> 00:11:26,360 Speaker 3: quite decadent. You could have that as a meal. It's 217 00:11:26,480 --> 00:11:29,240 Speaker 3: it's really nice. I was having that every day for 218 00:11:29,280 --> 00:11:30,760 Speaker 3: the week before. 219 00:11:30,920 --> 00:11:32,640 Speaker 5: And this time of the year, like when it's a 220 00:11:32,640 --> 00:11:35,439 Speaker 5: bit sunnier, I actually quite like eating this sparagus. 221 00:11:36,120 --> 00:11:38,000 Speaker 1: You know, it's lovely hot fresh when it's just. 222 00:11:38,000 --> 00:11:40,160 Speaker 5: Come out the oven or just come out the off 223 00:11:40,160 --> 00:11:43,280 Speaker 5: the grill or whatever. But I also like it when 224 00:11:43,280 --> 00:11:46,480 Speaker 5: it's cooled down, you know, when it's cold, particularly the whitestparagus. 225 00:11:46,480 --> 00:11:48,600 Speaker 5: I think the flavor comes out more as it gets 226 00:11:48,640 --> 00:11:49,640 Speaker 5: as it cools down a lot. 227 00:11:50,400 --> 00:11:52,840 Speaker 2: I was going to go on to white versus green asparagus, 228 00:11:52,880 --> 00:11:54,480 Speaker 2: What are your feelings about that? 229 00:11:54,960 --> 00:11:59,160 Speaker 3: I reckon white atparagus is an acquired taste. I've just 230 00:11:59,160 --> 00:12:02,280 Speaker 3: come back from Switzer actually, and they had massive bundles 231 00:12:02,320 --> 00:12:04,600 Speaker 3: of it in the in the market, like for nine 232 00:12:04,600 --> 00:12:07,679 Speaker 3: euros for huge buns of white esparagus. And I cooked 233 00:12:07,720 --> 00:12:10,080 Speaker 3: a load of it the other night actually, and my 234 00:12:10,200 --> 00:12:13,719 Speaker 3: daughter just couldn't eat it. It was so bitter, and 235 00:12:13,800 --> 00:12:17,920 Speaker 3: I was like that I really cooked in salted water. 236 00:12:18,080 --> 00:12:20,720 Speaker 3: But it was so delicious. But I thought for a 237 00:12:20,800 --> 00:12:24,040 Speaker 3: younger palette, maybe it's a harder because. 238 00:12:23,840 --> 00:12:26,200 Speaker 2: I really discovered it when we were living in Paris, 239 00:12:26,640 --> 00:12:31,320 Speaker 2: and once we discovered white asparagus all we wanted to eat. 240 00:12:31,920 --> 00:12:34,280 Speaker 2: We would bring it back to London to bring to 241 00:12:34,400 --> 00:12:36,680 Speaker 2: friends or to the kids, and they didn't like it 242 00:12:36,720 --> 00:12:37,120 Speaker 2: at all. 243 00:12:37,520 --> 00:12:41,320 Speaker 3: It's white asparagus, the burgundy of asparagus, because it seems 244 00:12:41,360 --> 00:12:44,400 Speaker 3: like it's quite a bit more high brow than green. 245 00:12:44,520 --> 00:12:46,960 Speaker 5: It's like it's like a completely different thing, isn't it. 246 00:12:47,000 --> 00:12:49,959 Speaker 5: We quite often have green asparagus and whitespagus after each 247 00:12:49,960 --> 00:12:53,280 Speaker 5: other on the menu, and really they are just completely 248 00:12:53,559 --> 00:12:55,760 Speaker 5: I actually I have done it this evening. They're completely different. 249 00:12:56,040 --> 00:12:57,080 Speaker 4: I don't like to mix them. 250 00:12:57,000 --> 00:13:01,720 Speaker 2: On the same pate. Okay, thanks, that was a great question, 251 00:13:02,040 --> 00:13:05,320 Speaker 2: and come and see us soon. Hi, Ruthy. This is 252 00:13:05,400 --> 00:13:06,680 Speaker 2: Jen from New York City. 253 00:13:06,840 --> 00:13:10,080 Speaker 9: I'm actually a personal chef myself, so I really really 254 00:13:10,120 --> 00:13:13,600 Speaker 9: love the recipes and the guests, and I love the 255 00:13:13,600 --> 00:13:18,560 Speaker 9: whole conversation. Is there a guest that you've always wanted 256 00:13:18,559 --> 00:13:21,520 Speaker 9: to have on the show that you just can't get 257 00:13:21,559 --> 00:13:25,079 Speaker 9: because of timing scheduling. I'd love to know who your 258 00:13:25,120 --> 00:13:25,920 Speaker 9: white whale is. 259 00:13:26,400 --> 00:13:29,839 Speaker 2: Thanks so much. Well, I'm going to say something because 260 00:13:29,840 --> 00:13:33,480 Speaker 2: I have been asked this question before, and I suppose 261 00:13:33,480 --> 00:13:36,160 Speaker 2: if there was one guest that I could have, it 262 00:13:36,200 --> 00:13:39,480 Speaker 2: would be my husband, Richard Rogers, because I'll start to cry. 263 00:13:40,040 --> 00:13:44,000 Speaker 2: But he died before we came up with the podcast, 264 00:13:44,240 --> 00:13:46,360 Speaker 2: so he never was and I think it had been amazing, 265 00:13:46,480 --> 00:13:50,280 Speaker 2: don't you that, Richard on because he would have talked 266 00:13:50,559 --> 00:13:53,080 Speaker 2: about he had a great childhood, he grew up with 267 00:13:53,160 --> 00:13:55,480 Speaker 2: Lawrence and then he came to London. And you know, 268 00:13:55,760 --> 00:13:58,440 Speaker 2: the podcast is really about stories, and so I think 269 00:13:58,440 --> 00:14:01,040 Speaker 2: you would have had a lot of stories about living 270 00:14:01,080 --> 00:14:04,000 Speaker 2: in Paris and having an Italian mother who is a 271 00:14:04,000 --> 00:14:06,680 Speaker 2: great cook. And he never cooked himself, but he was 272 00:14:07,280 --> 00:14:11,760 Speaker 2: a great eater and he loved eating in the River Cafe. 273 00:14:12,280 --> 00:14:15,040 Speaker 2: Kind of we made the River Cafe for him because 274 00:14:15,080 --> 00:14:18,240 Speaker 2: he couldn't work without having lunch, and so we brought 275 00:14:18,320 --> 00:14:21,080 Speaker 2: lunch to the office in sense that we put a 276 00:14:21,120 --> 00:14:23,600 Speaker 2: restaurant right near the office. So I think it would 277 00:14:23,600 --> 00:14:25,440 Speaker 2: have been great. I would have also loved to have 278 00:14:25,480 --> 00:14:28,400 Speaker 2: had Rose as a guest, and she would have been 279 00:14:28,880 --> 00:14:32,840 Speaker 2: frightfully honest and would have been very direct and again, 280 00:14:33,000 --> 00:14:36,680 Speaker 2: stories to tell. But whenever I hear about somebody coming 281 00:14:36,720 --> 00:14:39,120 Speaker 2: out of think, oh, that's a good idea. They would 282 00:14:39,120 --> 00:14:42,320 Speaker 2: be great, let's have that person. So a lot of 283 00:14:42,400 --> 00:14:45,480 Speaker 2: my guests are slightly older. I realized that too, that 284 00:14:45,640 --> 00:14:50,000 Speaker 2: there is something about life and stories that come through age. 285 00:14:50,160 --> 00:14:53,760 Speaker 2: But you know, I've also had very young people who 286 00:14:53,800 --> 00:14:57,600 Speaker 2: are funny, and yeah, I'm just always waiting for the 287 00:14:57,640 --> 00:15:05,680 Speaker 2: next person imagine a state bottled olive oil chosen and 288 00:15:05,720 --> 00:15:09,560 Speaker 2: bottled for the River Cafe, arriving at your door every month. 289 00:15:10,000 --> 00:15:13,760 Speaker 2: Our subscription is available for six or twelve months, with 290 00:15:13,920 --> 00:15:17,560 Speaker 2: each oil chosen personally by our head chefs and varying 291 00:15:17,640 --> 00:15:20,720 Speaker 2: with each delivery. It's a perfect way to bring some 292 00:15:20,840 --> 00:15:24,240 Speaker 2: River Cafe flavor into your home or to show someone 293 00:15:24,280 --> 00:15:27,240 Speaker 2: you really care for them with the gift. Visit our 294 00:15:27,280 --> 00:15:31,680 Speaker 2: website shop the Rivercafe dot co UK to place your 295 00:15:31,760 --> 00:15:32,240 Speaker 2: order now. 296 00:15:35,880 --> 00:15:39,800 Speaker 10: Hello Ruthie, I'm a massive fan down in Sydney, Australia. 297 00:15:39,920 --> 00:15:42,120 Speaker 10: In the past few years, I've become a massive fan 298 00:15:42,200 --> 00:15:48,200 Speaker 10: of Booya bass and any bisc based dishes. I've tried 299 00:15:48,240 --> 00:15:50,560 Speaker 10: a few times to make a really good stop to 300 00:15:50,720 --> 00:15:55,200 Speaker 10: use in my recipes, but have always failed. I suspect 301 00:15:55,360 --> 00:15:58,640 Speaker 10: I'm cooking my brawn heads as we call them here, 302 00:15:58,760 --> 00:16:02,000 Speaker 10: not shrimp a bit too long. Do you have any 303 00:16:02,040 --> 00:16:05,640 Speaker 10: tips on making a really good shrimp or prawn stock? 304 00:16:06,040 --> 00:16:08,480 Speaker 2: Thank you? Okay, over to you. 305 00:16:08,920 --> 00:16:10,720 Speaker 5: We've actually been doing quite a bit of this the 306 00:16:10,800 --> 00:16:13,840 Speaker 5: last kind of year. One of the other head chefs 307 00:16:13,920 --> 00:16:20,600 Speaker 5: lies there is a big fan of bisk type stocks 308 00:16:20,600 --> 00:16:22,080 Speaker 5: and you. 309 00:16:22,040 --> 00:16:22,840 Speaker 1: Know when I make them. 310 00:16:22,880 --> 00:16:25,800 Speaker 5: I actually be honest, it's not something I do at home, 311 00:16:26,320 --> 00:16:29,960 Speaker 5: but yeah, roasting the bones or the heads or frying 312 00:16:30,000 --> 00:16:32,960 Speaker 5: them in the pan, having quite a lot of them 313 00:16:33,120 --> 00:16:37,560 Speaker 5: to water or wine or whatever you're using. Instead of 314 00:16:37,600 --> 00:16:40,960 Speaker 5: putting in cold water, maybe put in try putting in 315 00:16:41,040 --> 00:16:44,040 Speaker 5: some ice cubes so that it's the thing that when 316 00:16:44,080 --> 00:16:45,880 Speaker 5: she mentions cooking it for a long time, that's right. 317 00:16:45,960 --> 00:16:48,800 Speaker 5: Boiling for a long time doesn't help a bisk, but 318 00:16:49,640 --> 00:16:53,560 Speaker 5: bringing it up over a long time to boiling point 319 00:16:53,680 --> 00:16:57,320 Speaker 5: or just you know thereabouts definitely helps. So yeah, cooking 320 00:16:57,360 --> 00:16:59,760 Speaker 5: it initially quite slowly and then not overdoing it is 321 00:17:00,040 --> 00:17:00,760 Speaker 5: really my advice. 322 00:17:01,240 --> 00:17:04,840 Speaker 3: We put quite a lot of vegetables alongside it, don't 323 00:17:04,840 --> 00:17:07,800 Speaker 3: We don't just do the shells. We do like a 324 00:17:07,840 --> 00:17:15,080 Speaker 3: full base of things like onion, garlic, celery, red chiliese tomatoes, fennel, seeds, 325 00:17:15,680 --> 00:17:20,520 Speaker 3: parsi stalks, bay leaves, whatever, white wine like you name 326 00:17:20,600 --> 00:17:23,879 Speaker 3: it isn't it probably you know, there's a lot of 327 00:17:23,920 --> 00:17:27,040 Speaker 3: other aromatics going in that. Some of our chefs make 328 00:17:27,920 --> 00:17:31,199 Speaker 3: amazing bisks that you just think we should just be 329 00:17:31,840 --> 00:17:34,280 Speaker 3: soup because they're so good. Because we don't really use 330 00:17:34,320 --> 00:17:38,520 Speaker 3: biscus us as a pass the sauce or but not 331 00:17:38,560 --> 00:17:41,239 Speaker 3: as a lovely fish soup. Well we do sometimes, but 332 00:17:41,280 --> 00:17:44,080 Speaker 3: not as often as we might. But it's all about 333 00:17:44,080 --> 00:17:46,560 Speaker 3: the aromatics as well, isn't it. And getting the balance right, 334 00:17:46,680 --> 00:17:50,440 Speaker 3: like not too much onion, not too much of anything. 335 00:17:51,800 --> 00:17:53,200 Speaker 1: It's really rewarding thing to make. 336 00:17:53,240 --> 00:17:55,520 Speaker 5: It's a real chefy kind of balance, you know, to 337 00:17:55,560 --> 00:17:59,000 Speaker 5: get those things right, you know, it's kind of old 338 00:17:59,040 --> 00:17:59,919 Speaker 5: school cooking. 339 00:18:00,200 --> 00:18:03,199 Speaker 2: It also makes such a difference to the risotta. You 340 00:18:03,240 --> 00:18:06,600 Speaker 2: can taste. It just tastes so much whether the beski 341 00:18:06,600 --> 00:18:09,479 Speaker 2: has been cooked too long and it's too strong. But 342 00:18:09,520 --> 00:18:12,920 Speaker 2: then also in a fish resutta, I prefer to have 343 00:18:13,359 --> 00:18:16,000 Speaker 2: whatever fish is put in teeny tiny and maybe not 344 00:18:16,080 --> 00:18:19,800 Speaker 2: too much of it. And so the bisk really plays 345 00:18:19,800 --> 00:18:22,440 Speaker 2: a role, I think in terms of the taste rather 346 00:18:22,480 --> 00:18:25,000 Speaker 2: than the actual fish that you're eating. But then in 347 00:18:25,000 --> 00:18:28,600 Speaker 2: the River cafe, we don't boil our stalks for very long, 348 00:18:28,640 --> 00:18:32,240 Speaker 2: do it. We don't make those kind of long cook 349 00:18:32,320 --> 00:18:35,120 Speaker 2: stocks that you often see. I remember the first time 350 00:18:35,160 --> 00:18:37,720 Speaker 2: I went into a restaurant kitchen and I just you know, 351 00:18:37,760 --> 00:18:41,800 Speaker 2: they had special parts of whether they stock in the 352 00:18:41,920 --> 00:18:45,040 Speaker 2: equipment and it just was cooking for so long and 353 00:18:45,080 --> 00:18:47,760 Speaker 2: it was so dark. And I think all our stocks 354 00:18:48,520 --> 00:18:50,560 Speaker 2: are kind of uniquely very light. 355 00:18:50,600 --> 00:18:53,840 Speaker 3: Don't you make fish stock, We don't always just use 356 00:18:53,880 --> 00:18:57,560 Speaker 3: fish bones. You know, you can sometimes use fish in 357 00:18:57,600 --> 00:18:58,240 Speaker 3: it as well. 358 00:18:58,359 --> 00:18:58,760 Speaker 4: Which. 359 00:19:00,880 --> 00:19:05,720 Speaker 3: Sorry, fish stock, they're unusual. But if you make a 360 00:19:05,760 --> 00:19:08,320 Speaker 3: fish stock, you don't have to just use fish. 361 00:19:08,080 --> 00:19:10,120 Speaker 4: Boat white fish. 362 00:19:10,160 --> 00:19:13,680 Speaker 3: And you can change the sweetness or the minerality by 363 00:19:14,359 --> 00:19:17,600 Speaker 3: if you put carrot in or onion and things like 364 00:19:17,600 --> 00:19:20,320 Speaker 3: this is it sweetness, whereas if you have less of 365 00:19:20,359 --> 00:19:24,680 Speaker 3: that and more other flavors like fennel, and they can 366 00:19:24,720 --> 00:19:26,960 Speaker 3: get minerally flavors. 367 00:19:27,080 --> 00:19:30,080 Speaker 2: And just so you can taste. Sometimes you can just 368 00:19:30,160 --> 00:19:33,280 Speaker 2: taste that taste of a stock that's been cooked too 369 00:19:33,320 --> 00:19:36,040 Speaker 2: long and it is too intrusive. 370 00:19:36,119 --> 00:19:36,640 Speaker 1: I really agree. 371 00:19:36,640 --> 00:19:39,439 Speaker 5: I think chefs that come to work here they're often 372 00:19:39,520 --> 00:19:42,520 Speaker 5: surprised that you know, you say, you know, ten o'clock. 373 00:19:42,560 --> 00:19:44,440 Speaker 5: They're like, what would you like? What would you like 374 00:19:44,480 --> 00:19:47,680 Speaker 5: me to do? Make a risotte? First of all, put 375 00:19:47,720 --> 00:19:50,720 Speaker 5: some stock on. You know that it would ordinarily they'd 376 00:19:50,760 --> 00:19:53,240 Speaker 5: be made at least the day before and in the fridge, 377 00:19:53,240 --> 00:19:54,320 Speaker 5: but that's just not how we work. 378 00:19:54,600 --> 00:19:56,800 Speaker 3: We do sometimes make chicken stock in the wood even 379 00:19:56,840 --> 00:19:57,520 Speaker 3: though overnight. 380 00:19:57,560 --> 00:19:59,000 Speaker 1: Oh that's true. That's really good. 381 00:19:59,119 --> 00:20:00,720 Speaker 3: If you're going to make a lot of a chicken 382 00:20:00,760 --> 00:20:03,600 Speaker 3: stock at home, and you didn't have chicken stock, and 383 00:20:03,720 --> 00:20:04,280 Speaker 3: you would. 384 00:20:04,040 --> 00:20:06,439 Speaker 2: Probably use like a quarter of the cube, and you 385 00:20:06,680 --> 00:20:09,520 Speaker 2: just a tiny bit, you wouldn't use anything. You wouldn't 386 00:20:09,560 --> 00:20:10,520 Speaker 2: any if you could do. 387 00:20:10,520 --> 00:20:13,720 Speaker 1: Nothing exactly, you don't have to use because. 388 00:20:13,480 --> 00:20:15,400 Speaker 3: We'd be lying to say I'd be lying to say 389 00:20:15,400 --> 00:20:17,200 Speaker 3: I make chicken stock at home to make risotto. 390 00:20:17,560 --> 00:20:19,600 Speaker 4: That would be a lie. 391 00:20:19,840 --> 00:20:22,040 Speaker 2: So I want you to lie on this. 392 00:20:25,000 --> 00:20:28,159 Speaker 5: Chef, but I would be I would be lying. I 393 00:20:28,200 --> 00:20:29,720 Speaker 5: didn't make chicken stock every week at home? 394 00:20:29,840 --> 00:20:30,640 Speaker 4: Do you make it every week? 395 00:20:30,720 --> 00:20:30,880 Speaker 2: Yeah? 396 00:20:30,920 --> 00:20:34,439 Speaker 3: I always make This is the working mother versus a 397 00:20:34,480 --> 00:20:35,040 Speaker 3: working father. 398 00:20:38,760 --> 00:20:41,480 Speaker 2: Thank you, Julie, and I think our next question is 399 00:20:41,480 --> 00:20:42,320 Speaker 2: from Glasgow. 400 00:20:44,320 --> 00:20:45,159 Speaker 11: My name is Sean. 401 00:20:45,480 --> 00:20:47,520 Speaker 1: I'm not a bad coop, but I can never get 402 00:20:48,119 --> 00:20:49,840 Speaker 1: or pushing rate. 403 00:20:50,480 --> 00:20:53,000 Speaker 11: Can you maybe run through some tips or help? 404 00:20:53,680 --> 00:20:56,280 Speaker 2: Thank you you Joseph. How about you? 405 00:20:59,080 --> 00:21:01,560 Speaker 5: I don't know like this is a classic like it? 406 00:21:01,840 --> 00:21:03,840 Speaker 5: I do like it a lot, and I think it's 407 00:21:03,840 --> 00:21:09,000 Speaker 5: something that can't be bad. However, runny or you know, 408 00:21:09,440 --> 00:21:12,080 Speaker 5: and I've gone through loads of different ways to make it. 409 00:21:12,160 --> 00:21:13,960 Speaker 1: Frying the aubergine. 410 00:21:14,840 --> 00:21:18,000 Speaker 5: You know at home probably more often, might roast it instead, 411 00:21:18,680 --> 00:21:20,880 Speaker 5: But I just think having all nice ingredient it's really 412 00:21:21,160 --> 00:21:23,760 Speaker 5: boring answer, but I think the most best way is 413 00:21:23,800 --> 00:21:26,200 Speaker 5: just to have all the ingredients as nice as you can. 414 00:21:26,280 --> 00:21:30,399 Speaker 5: The best tomatoes, tomato sauce, really nice mozzarella. Doesn't have 415 00:21:30,440 --> 00:21:33,000 Speaker 5: to be buffalo mozzarella or anything, but something really nice 416 00:21:33,000 --> 00:21:34,840 Speaker 5: mozzarella and parmesan. 417 00:21:35,520 --> 00:21:38,280 Speaker 1: Maybe cook the tomatoes long enough, drink he used cheddar. 418 00:21:40,440 --> 00:21:43,600 Speaker 2: No, I love it, don't you? 419 00:21:43,720 --> 00:21:43,920 Speaker 8: Yeah? 420 00:21:44,000 --> 00:21:44,760 Speaker 4: Really, I love it. 421 00:21:45,119 --> 00:21:46,960 Speaker 2: I think I came to it rather late in life, 422 00:21:47,000 --> 00:21:49,400 Speaker 2: but I like it, and I have a friend who 423 00:21:49,440 --> 00:21:53,320 Speaker 2: makes it really well. I think that for me, the 424 00:21:53,359 --> 00:21:57,360 Speaker 2: thing I feel really strongly about obortunes is that there's 425 00:21:57,440 --> 00:22:01,119 Speaker 2: nothing worse than an undercooked obrain. You have an undercooked 426 00:22:01,280 --> 00:22:04,120 Speaker 2: other vegetable. But I think if it hasn't been fried 427 00:22:04,280 --> 00:22:07,560 Speaker 2: or cooked or that long enough so that you have 428 00:22:07,640 --> 00:22:12,400 Speaker 2: that difference between the aubergine and everything else that's in it, 429 00:22:12,480 --> 00:22:16,000 Speaker 2: then it loses its definition. And I definitely agree on 430 00:22:16,040 --> 00:22:19,280 Speaker 2: the watery bit. Watery tomato sauce isn't good in anything, 431 00:22:19,440 --> 00:22:24,520 Speaker 2: So when you cook the tomatoes. Tomatoes, tomatoes, you before 432 00:22:24,560 --> 00:22:26,320 Speaker 2: you start cooking, you want to try and get as 433 00:22:26,359 --> 00:22:28,960 Speaker 2: much water out of them, if they're either fresh or 434 00:22:29,040 --> 00:22:32,400 Speaker 2: if they're in a in a tin or in a jar, 435 00:22:33,119 --> 00:22:35,679 Speaker 2: because it's just water really, and so I think you 436 00:22:35,720 --> 00:22:38,960 Speaker 2: want to get rid of that and then just cook 437 00:22:39,000 --> 00:22:42,840 Speaker 2: them slowly until the oil almost comes to the top 438 00:22:43,160 --> 00:22:45,320 Speaker 2: of the sauce, so you really see the oil at 439 00:22:45,320 --> 00:22:48,480 Speaker 2: the top, and then you have a nice thick tomato sauce. 440 00:22:48,840 --> 00:22:49,240 Speaker 11: Yeah. 441 00:22:49,280 --> 00:22:51,040 Speaker 5: And the other thing that might make it water easier 442 00:22:51,040 --> 00:22:54,800 Speaker 5: the mozzarella it's been sitting in, yeah, water, So I 443 00:22:54,840 --> 00:22:57,800 Speaker 5: would normally I take it out. Either I buy a 444 00:22:57,840 --> 00:23:01,080 Speaker 5: specifically a hard mozzarella that you would make pizza with. 445 00:23:01,200 --> 00:23:03,960 Speaker 5: I think that's the best for parmeagina or else if 446 00:23:03,960 --> 00:23:07,440 Speaker 5: it's you know, very soft, bring it out of the water, 447 00:23:07,480 --> 00:23:09,080 Speaker 5: cut it into bits, and let it sit in the 448 00:23:09,119 --> 00:23:12,680 Speaker 5: calender and drain the water liquid away and. 449 00:23:12,920 --> 00:23:18,320 Speaker 2: The abergines because nothing anti water water us You've got 450 00:23:18,920 --> 00:23:21,080 Speaker 2: is that, you know, very often we put those roasted 451 00:23:21,080 --> 00:23:24,720 Speaker 2: aubergines in a dish, there's always that liquid. Yeah, So 452 00:23:25,480 --> 00:23:26,359 Speaker 2: I think you're right. 453 00:23:27,240 --> 00:23:28,760 Speaker 3: But also if you let it sit for a bit, 454 00:23:28,840 --> 00:23:31,280 Speaker 3: at the end the water will probably absorb in at 455 00:23:31,320 --> 00:23:31,720 Speaker 3: some point. 456 00:23:31,760 --> 00:23:33,600 Speaker 4: That's you think you can. 457 00:23:33,440 --> 00:23:36,359 Speaker 3: Tell if the abergine's cooked, Yeah, sort of if you 458 00:23:36,400 --> 00:23:39,879 Speaker 3: push down the sides of the abogine to push together. 459 00:23:40,400 --> 00:23:40,560 Speaker 4: Yeah. 460 00:23:41,000 --> 00:23:43,359 Speaker 3: So if it's the abergines are not cooked enough, you 461 00:23:43,400 --> 00:23:47,359 Speaker 3: can't sort of squat between your fingers and we. 462 00:23:47,320 --> 00:23:49,719 Speaker 2: Do when we do those slow roasted aubergines. And then 463 00:23:49,760 --> 00:23:52,520 Speaker 2: you open one and if it looks all white inside 464 00:23:52,560 --> 00:23:54,800 Speaker 2: and it's side, you just don't want to go near it. Yeah, 465 00:23:55,080 --> 00:23:58,080 Speaker 2: you know, it's really that would be something that I 466 00:23:58,080 --> 00:24:02,680 Speaker 2: would really watch out for. Here at Ruthie's Table four, 467 00:24:02,720 --> 00:24:05,879 Speaker 2: we have something exciting to tell you. Our new substeck 468 00:24:05,960 --> 00:24:09,679 Speaker 2: has just launched. You will find all kinds of extra 469 00:24:09,760 --> 00:24:14,160 Speaker 2: material from the River Cafe, including recipes, our latest news, 470 00:24:14,200 --> 00:24:18,160 Speaker 2: and bonus content from the podcast. If you enjoy listening 471 00:24:18,200 --> 00:24:20,719 Speaker 2: to this series as much as I enjoy talking with 472 00:24:20,760 --> 00:24:26,080 Speaker 2: our guests, visit the Rivercafe dot substeck and subscribe. See 473 00:24:26,080 --> 00:24:32,560 Speaker 2: you there, hi, Ruthy, Jean and Joseph. 474 00:24:32,880 --> 00:24:36,199 Speaker 12: I am going to be going to Florence in a 475 00:24:36,200 --> 00:24:40,439 Speaker 12: few weeks and then to the Ligraan coast. I have 476 00:24:40,520 --> 00:24:42,680 Speaker 12: been to Italy a few times and have some family there, 477 00:24:42,680 --> 00:24:44,560 Speaker 12: but I haven't spent a ton of time in this 478 00:24:44,600 --> 00:24:49,119 Speaker 12: particular region, and I've been so inspired by the way 479 00:24:49,280 --> 00:24:52,680 Speaker 12: you talk about going to Italy to educate yourselves firsthand 480 00:24:52,760 --> 00:24:55,920 Speaker 12: about the food, and I am just wondering if you 481 00:24:56,080 --> 00:24:59,960 Speaker 12: have any suggestions for things to seek out in particular 482 00:25:00,560 --> 00:25:05,080 Speaker 12: in this area and maybe things you really love about 483 00:25:05,119 --> 00:25:09,040 Speaker 12: the region, foods or places or things that I should 484 00:25:09,080 --> 00:25:12,320 Speaker 12: make sure to experience. I'm not a professional chef, but 485 00:25:12,400 --> 00:25:14,840 Speaker 12: I love to cook and eat and I love to 486 00:25:14,840 --> 00:25:16,960 Speaker 12: listen to this podcast every week. So thank you so 487 00:25:17,080 --> 00:25:20,000 Speaker 12: much and hope to be back at the River Cafe. 488 00:25:20,200 --> 00:25:21,320 Speaker 2: Maybe on this trip team. 489 00:25:21,480 --> 00:25:24,480 Speaker 3: We could do a whole podcast on that. 490 00:25:23,400 --> 00:25:27,240 Speaker 2: I think we're each going to give you one place 491 00:25:27,400 --> 00:25:29,679 Speaker 2: if we can, and mine would be to go to 492 00:25:29,720 --> 00:25:34,280 Speaker 2: a town called Vernatza, and that's on the Chinquitera, the 493 00:25:34,320 --> 00:25:38,440 Speaker 2: Five Towns. It's a town that we've been going to forever. 494 00:25:39,640 --> 00:25:42,240 Speaker 2: My son was married there. We have a very strong link, 495 00:25:42,280 --> 00:25:44,080 Speaker 2: and one of the strong links we have is with 496 00:25:44,160 --> 00:25:47,960 Speaker 2: a treacherya called Johnny Francie, and it's in the square. 497 00:25:48,800 --> 00:25:51,600 Speaker 2: It's all local. The wine is local, the olive oil 498 00:25:51,680 --> 00:25:54,520 Speaker 2: is local, the basil comes from the hills and the 499 00:25:54,560 --> 00:25:58,000 Speaker 2: fish from the sea. And I think that if I 500 00:25:58,040 --> 00:26:00,520 Speaker 2: were you, I would have everything with pesto. Try the 501 00:26:00,560 --> 00:26:05,119 Speaker 2: trinetti with pesto. I'd have the minnestrone with pesto, and 502 00:26:05,160 --> 00:26:08,680 Speaker 2: then great grilled fish that's just come from the sea. 503 00:26:09,200 --> 00:26:12,040 Speaker 2: It's kind of my ideal meal. I would go in 504 00:26:12,080 --> 00:26:15,280 Speaker 2: the evening because for nuts to like many towns now 505 00:26:15,280 --> 00:26:18,399 Speaker 2: on the coast, it's so crowded during the day, but 506 00:26:18,520 --> 00:26:22,040 Speaker 2: in the evening it empties out. And just tell them 507 00:26:22,080 --> 00:26:24,400 Speaker 2: that he sent you and have a wonderful meal. 508 00:26:25,720 --> 00:26:27,600 Speaker 4: They're going to be like all the rest of the list. 509 00:26:30,880 --> 00:26:32,280 Speaker 5: And if you're going to get if you're going on 510 00:26:32,320 --> 00:26:35,240 Speaker 5: the way so you're getting the train or in that direction, 511 00:26:35,480 --> 00:26:37,720 Speaker 5: then you should stop in Recco, a town sort of 512 00:26:37,760 --> 00:26:40,840 Speaker 5: halfway between there and Jennifer, and have for catchur ereco 513 00:26:40,920 --> 00:26:44,080 Speaker 5: in any of the bakeries. I am nuts for the 514 00:26:44,200 --> 00:26:48,000 Speaker 5: bakeries in the Gura and that you know, incredibly thin 515 00:26:48,720 --> 00:26:51,280 Speaker 5: type of for catcher with cheese inside is not to 516 00:26:51,320 --> 00:26:51,760 Speaker 5: be missed. 517 00:26:52,760 --> 00:26:53,960 Speaker 2: Do you have a go to. 518 00:26:55,000 --> 00:26:59,760 Speaker 3: Would you in Florence or if you're if you're in Florence, 519 00:26:59,800 --> 00:27:02,600 Speaker 3: you I would say, you just want to sit in 520 00:27:02,600 --> 00:27:07,760 Speaker 3: the cafe on the main square and look at the yeah, 521 00:27:07,800 --> 00:27:12,160 Speaker 3: and just have a cornetti and a cappuccino and watch 522 00:27:12,280 --> 00:27:14,840 Speaker 3: people go by and just soak up the kind of 523 00:27:16,080 --> 00:27:18,639 Speaker 3: the feeling of the city, which I think once you 524 00:27:18,840 --> 00:27:21,639 Speaker 3: feel that, the food tastes even better, doesn't it. Like 525 00:27:21,680 --> 00:27:25,840 Speaker 3: you can recommend ten restaurants in Florence of the you know, 526 00:27:26,040 --> 00:27:28,920 Speaker 3: but the actual the culture of the people having a 527 00:27:29,800 --> 00:27:33,840 Speaker 3: perativo before dinner and walking around and just just absorbing it, 528 00:27:33,960 --> 00:27:37,399 Speaker 3: just sitting there and smelling the air and hearing the 529 00:27:37,440 --> 00:27:39,720 Speaker 3: bells of the church and going to the your fitzy 530 00:27:39,760 --> 00:27:43,359 Speaker 3: gallery and just absorbing. Florence's just such a beautiful city. 531 00:27:43,760 --> 00:27:46,720 Speaker 3: It's packed, isn't it. But you know, there's obviously Panzano, 532 00:27:46,840 --> 00:27:50,520 Speaker 3: but it's Panzano on the tourist trail too much. Maybe 533 00:27:50,640 --> 00:27:51,480 Speaker 3: everyone goes there. 534 00:27:51,520 --> 00:27:51,760 Speaker 6: Now. 535 00:27:52,200 --> 00:27:55,320 Speaker 3: It's not a good recommendation. It's not a bad recommendation. 536 00:27:55,640 --> 00:27:57,800 Speaker 3: It's a great recommendation. But they'd probably be like, oh 537 00:27:57,880 --> 00:27:59,800 Speaker 3: my god, another person recommends Planzano. 538 00:28:00,040 --> 00:28:02,920 Speaker 4: That's all right, give us a break, the tourists. 539 00:28:03,640 --> 00:28:04,080 Speaker 2: The mayor. 540 00:28:05,520 --> 00:28:06,199 Speaker 4: Actually I'm on the. 541 00:28:06,160 --> 00:28:10,240 Speaker 2: Payroll, okay, thank you. So much, have a great trip 542 00:28:10,280 --> 00:28:15,440 Speaker 2: and enjoy both places. Florence, Renazza and Pensana. 543 00:28:15,960 --> 00:28:18,960 Speaker 11: Hi Ruthian team. I'm looking forward to visiting the River 544 00:28:19,040 --> 00:28:23,200 Speaker 11: Cafe as soon as possible from the culinary capital of Ireland, Cork. 545 00:28:24,000 --> 00:28:28,040 Speaker 11: My question is the River Cafe is so entwined with 546 00:28:28,200 --> 00:28:31,919 Speaker 11: Italy and all the things wonderful and wonderfully Italian. But 547 00:28:32,520 --> 00:28:35,879 Speaker 11: has there ever been a time where you thought, maybe 548 00:28:35,920 --> 00:28:40,200 Speaker 11: we'll extend to a slightly different cuisine to bring something 549 00:28:40,240 --> 00:28:44,560 Speaker 11: new in, maybe a spin off in a different discipline. 550 00:28:44,560 --> 00:28:50,880 Speaker 3: Different discipline, maybe Chinese colly we've in just twenty five 551 00:28:51,000 --> 00:28:52,040 Speaker 3: years and doctrinated. 552 00:28:52,160 --> 00:28:55,160 Speaker 4: That's like, how can we think of something else? 553 00:28:56,040 --> 00:28:58,920 Speaker 2: I think we're still What we find is that after 554 00:28:59,000 --> 00:29:02,600 Speaker 2: thirty eight years over the River Cafe, we still have 555 00:29:02,680 --> 00:29:05,680 Speaker 2: so much to learn from Italian cooking. Although I do 556 00:29:05,840 --> 00:29:09,280 Speaker 2: have to say that we do love cooking and eating 557 00:29:09,960 --> 00:29:16,160 Speaker 2: other cultures. You know, we love food from Indian food, Chinese, Thai, 558 00:29:16,840 --> 00:29:21,080 Speaker 2: I love Mexican food, so we're constantly eating and tasting. 559 00:29:21,120 --> 00:29:24,440 Speaker 2: But I think that for us, our language is Italian 560 00:29:24,520 --> 00:29:26,200 Speaker 2: and we probably will keep speaking it. 561 00:29:27,000 --> 00:29:29,760 Speaker 3: When I go out to me, I often go somewhere 562 00:29:29,760 --> 00:29:32,480 Speaker 3: that maybe Japanese or something, just to get sort of 563 00:29:32,520 --> 00:29:35,360 Speaker 3: a palette change, isn't it. But the me and Joseph 564 00:29:35,400 --> 00:29:38,040 Speaker 3: went through a phase of watching people making sober noodles 565 00:29:38,560 --> 00:29:40,600 Speaker 3: and we were like, just, you know, should we follow 566 00:29:40,600 --> 00:29:43,720 Speaker 3: a YouTube as hed Chest of the River Cafe and 567 00:29:43,760 --> 00:29:46,520 Speaker 3: try and make soutorials. 568 00:29:46,560 --> 00:29:48,200 Speaker 2: You've seen the one where they teach you to make 569 00:29:48,280 --> 00:29:51,200 Speaker 2: five sauces or something, and I don't know, for some reason, 570 00:29:51,240 --> 00:29:55,000 Speaker 2: it's on my Instagram constantly had this guy saying this 571 00:29:55,040 --> 00:29:57,680 Speaker 2: is how you make them week days. I look at it, 572 00:29:57,800 --> 00:30:00,040 Speaker 2: I think, wow, a couple. 573 00:29:59,840 --> 00:30:01,360 Speaker 4: Of what whisks it's done. 574 00:30:02,840 --> 00:30:05,480 Speaker 3: But we do because he always Because you spend a 575 00:30:05,480 --> 00:30:08,400 Speaker 3: lot of time in Paris, you you know, there's always 576 00:30:08,400 --> 00:30:12,080 Speaker 3: that thing of the love of French food and the classics, 577 00:30:12,240 --> 00:30:16,360 Speaker 3: the kind of classic culinary tradition, and sometimes we would 578 00:30:16,360 --> 00:30:18,960 Speaker 3: imagine what we'd cook if we had the River Cafolic 579 00:30:18,960 --> 00:30:22,480 Speaker 3: Cafe as a French restaurant, and what we'd cook and 580 00:30:22,640 --> 00:30:25,360 Speaker 3: taking the same approach to the French that would be. 581 00:30:25,480 --> 00:30:28,240 Speaker 2: You know, as you remember times and after service we've 582 00:30:28,240 --> 00:30:31,560 Speaker 2: sat around and talked about our favorite French food and 583 00:30:31,640 --> 00:30:36,560 Speaker 2: there is an ongoing conversation you had Canal and we 584 00:30:36,640 --> 00:30:39,800 Speaker 2: had had estra girl and the garlic and what about 585 00:30:39,800 --> 00:30:42,800 Speaker 2: a souffle? And you know, we start talking that way 586 00:30:43,160 --> 00:30:44,880 Speaker 2: and then as you said, I do the same. I 587 00:30:44,920 --> 00:30:47,640 Speaker 2: cook the same food at home that I cook here. 588 00:30:48,080 --> 00:30:51,880 Speaker 2: But I love eating out and having another culture's food 589 00:30:52,080 --> 00:30:54,760 Speaker 2: in the restaurant. That's what I'm going for. Yeah, and 590 00:30:54,800 --> 00:31:00,240 Speaker 2: now we have our last question from Caitlin, Sean and Joseph. 591 00:31:00,560 --> 00:31:03,280 Speaker 8: A leader once told me that they hire for their 592 00:31:03,360 --> 00:31:08,520 Speaker 8: team based on the two c's culture and competence. How 593 00:31:08,560 --> 00:31:11,320 Speaker 8: do you know an individual is going to be a 594 00:31:11,360 --> 00:31:16,080 Speaker 8: culture fit for your team? What competencies are non negotiable? 595 00:31:16,760 --> 00:31:21,320 Speaker 8: And does one see outrank the other. I'm a longtime listener, 596 00:31:21,760 --> 00:31:25,080 Speaker 8: hopeful future diner, and I look forward to hearing your 597 00:31:25,080 --> 00:31:29,320 Speaker 8: insight on this because you're obviously master curators of talent. 598 00:31:30,200 --> 00:31:32,520 Speaker 8: Thank you from Caitlin in New Jersey. 599 00:31:33,040 --> 00:31:34,840 Speaker 2: Thank you, Caitlyn, over to you too. 600 00:31:35,280 --> 00:31:37,400 Speaker 5: I think the thing when you're employing a chef is 601 00:31:37,920 --> 00:31:40,320 Speaker 5: do you quite quickly get a feel over a conversation 602 00:31:41,000 --> 00:31:43,040 Speaker 5: if you'd like them to come and spend a day 603 00:31:43,160 --> 00:31:45,120 Speaker 5: with you. And I think everyone does come and spend it, 604 00:31:45,200 --> 00:31:47,600 Speaker 5: you know, at least today and then over the day 605 00:31:48,280 --> 00:31:52,720 Speaker 5: you get a really nice you know, it's a lovely way. 606 00:31:52,880 --> 00:31:56,080 Speaker 5: I mean to sort of conduct an interview or a trial, 607 00:31:56,600 --> 00:31:59,600 Speaker 5: not just with Sean and I as the you know, 608 00:31:59,600 --> 00:32:02,160 Speaker 5: executive chefs, but we use the whole team. 609 00:32:02,240 --> 00:32:05,120 Speaker 1: So you're right. That does speak to the. 610 00:32:04,640 --> 00:32:06,800 Speaker 5: Culture of the place, and I think the culture is 611 00:32:07,040 --> 00:32:10,520 Speaker 5: probably more important than there than anything else. 612 00:32:10,600 --> 00:32:10,840 Speaker 1: You know. 613 00:32:10,880 --> 00:32:12,760 Speaker 5: We people come to work here and they stay for 614 00:32:12,880 --> 00:32:15,480 Speaker 5: years and years, so we really like them to fit. 615 00:32:16,000 --> 00:32:18,480 Speaker 3: It was funny because we'll talk about that todayt lunchtime, 616 00:32:18,600 --> 00:32:23,080 Speaker 3: where we were saying, how sometimes you interview people and 617 00:32:23,120 --> 00:32:26,800 Speaker 3: they say they they haven't got much experience. You can, 618 00:32:27,600 --> 00:32:29,840 Speaker 3: we don't need much experience, will teach or everything you 619 00:32:29,880 --> 00:32:32,480 Speaker 3: need to know. But some people like I love cooking 620 00:32:32,520 --> 00:32:36,520 Speaker 3: at home, Okay, Like some people are lawyers and they're like, 621 00:32:36,600 --> 00:32:38,240 Speaker 3: I want to be a chef because I love cooking 622 00:32:38,240 --> 00:32:41,480 Speaker 3: at home. You're like, maybe stick to your like legal 623 00:32:41,520 --> 00:32:43,880 Speaker 3: professional job and cook at home because being a chef 624 00:32:43,960 --> 00:32:45,960 Speaker 3: is it's a way of life, isn't it. It's a 625 00:32:46,040 --> 00:32:49,040 Speaker 3: kind of funny game. I think, having been a chef 626 00:32:49,080 --> 00:32:51,280 Speaker 3: for thirty years, I think most of your friends will 627 00:32:51,280 --> 00:32:55,160 Speaker 3: be chefs. You wor at nights weekends, you stand up 628 00:32:55,160 --> 00:32:57,720 Speaker 3: all day, So you look for someone that's kind of 629 00:32:58,000 --> 00:33:00,960 Speaker 3: going to know that they're most likely kind of have 630 00:33:01,120 --> 00:33:03,760 Speaker 3: less nights at home than more, you. 631 00:33:03,720 --> 00:33:06,120 Speaker 5: Know, and really enjoys that as well. You know, you 632 00:33:06,160 --> 00:33:09,160 Speaker 5: can quickly see sometimes We were actually talking about a 633 00:33:09,400 --> 00:33:11,840 Speaker 5: boy that came to do work experience from a school 634 00:33:11,880 --> 00:33:14,560 Speaker 5: last year, and he was so clearly, you know, a 635 00:33:14,680 --> 00:33:17,240 Speaker 5: natural fit in a kitchen and liked being in there 636 00:33:17,280 --> 00:33:20,520 Speaker 5: and standing up and enjoyed all that. That suited us, 637 00:33:20,560 --> 00:33:22,160 Speaker 5: but it doesn't suit everyone. 638 00:33:22,600 --> 00:33:26,080 Speaker 3: I also think that it's really important nowadays more than 639 00:33:26,080 --> 00:33:29,280 Speaker 3: ever that is a very respectful working environment, and I 640 00:33:29,320 --> 00:33:31,840 Speaker 3: think obviously that comes from Rose and Ruth, you know, 641 00:33:32,000 --> 00:33:34,520 Speaker 3: as you know, the pioneers of that kind of kitchen. 642 00:33:35,040 --> 00:33:37,600 Speaker 3: Being able to run a kitchen that's like with what 643 00:33:37,640 --> 00:33:40,760 Speaker 3: you would say, hope rather than fear, and a kitchen 644 00:33:40,760 --> 00:33:45,120 Speaker 3: that's built on good working hours, really nice conditions, great ingredients. 645 00:33:45,800 --> 00:33:49,160 Speaker 3: All lends itself to a really kind working environment where 646 00:33:49,200 --> 00:33:51,480 Speaker 3: people are very respectful to each other. And we are 647 00:33:51,640 --> 00:33:55,120 Speaker 3: very hardline on that kind of behavior. So if there's 648 00:33:55,160 --> 00:33:59,040 Speaker 3: any non negotiables, it's people that come in having maybe 649 00:33:59,080 --> 00:34:01,320 Speaker 3: worked in aggressive kitchen, and you can see that they 650 00:34:01,400 --> 00:34:03,120 Speaker 3: might bring some of that with them, and you have 651 00:34:03,160 --> 00:34:04,719 Speaker 3: to nip it in the butt or they're not going 652 00:34:04,760 --> 00:34:07,400 Speaker 3: to fit in. And you can quite clearly see if 653 00:34:07,400 --> 00:34:09,600 Speaker 3: someone comes with that, you can say, you know, this 654 00:34:09,680 --> 00:34:11,120 Speaker 3: isn't that kind of kitchen. So if you want to 655 00:34:11,120 --> 00:34:15,480 Speaker 3: bring banter, innuendo, any of that aggressive behavior, it doesn't 656 00:34:15,520 --> 00:34:18,640 Speaker 3: fit in here. And so that's probably our hard line. 657 00:34:18,760 --> 00:34:22,279 Speaker 3: And as a result, it's just a really nice place 658 00:34:22,320 --> 00:34:23,560 Speaker 3: to work generally. 659 00:34:23,960 --> 00:34:26,520 Speaker 5: And also I'm not incredibly superstitious, but I think people 660 00:34:26,560 --> 00:34:28,719 Speaker 5: find us to you know, so often have been there 661 00:34:28,800 --> 00:34:31,600 Speaker 5: over there twenty years and more that we've worked here 662 00:34:31,640 --> 00:34:34,719 Speaker 5: together and be like, oh my gosh, how did this other? 663 00:34:35,080 --> 00:34:36,880 Speaker 5: You know, like they're just a perfect fit. Where did 664 00:34:36,920 --> 00:34:40,200 Speaker 5: they come from? Literally all over the world, somehow they 665 00:34:40,239 --> 00:34:40,960 Speaker 5: seem to find us. 666 00:34:41,239 --> 00:34:43,680 Speaker 2: So thank you. This is a great time spent with you. 667 00:34:43,760 --> 00:34:48,040 Speaker 2: I think you answered questions from people listening and hearing 668 00:34:48,080 --> 00:34:51,600 Speaker 2: your responses. You as answered questions that maybe I would 669 00:34:51,640 --> 00:34:54,719 Speaker 2: ask for. Maybe you answered things in a way that 670 00:34:54,800 --> 00:34:58,319 Speaker 2: I was expected and unexpected. So as we started this 671 00:34:58,880 --> 00:35:02,680 Speaker 2: program saying we questions, we do and thank you so much. 672 00:35:08,280 --> 00:35:11,440 Speaker 11: Thank you for listening to Ruthie's Table four in partnership 673 00:35:11,440 --> 00:35:12,120 Speaker 11: with Montclair