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Speaker 1: This episode is brought to you by Me and M,

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Speaker 1: the British modern luxury clothing label designed for busy women.

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Speaker 1: Founded and designed in London. Me and M is about

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Speaker 1: intelligence style. Much thought and care are put into the

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Speaker 1: design process, so every piece is flattering, functional and made

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Speaker 1: to last forever. Me and M is well known for

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Speaker 1: its trousers and how I got to know the brand.

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Speaker 1: It's my go to for styles that are comfortable enough

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Speaker 1: to wear in the kitchen or the restaurant, also polished

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Speaker 1: enough for meetings. Me and M is available online and

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Speaker 1: its stores across London, Edinburgh, New York. If you're in London,

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Speaker 1: I'd really recommend heading to their beautiful, brand new flagship

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Speaker 1: store in Marlevin, which opens on the twenty ninth of October.

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Speaker 1: There is one email I cannot wait to receive each year,

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Speaker 1: and it always starts like this, Ruthy, Kim and I

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Speaker 1: are coming to London. Can we have a table at

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Speaker 1: the River Cafe and will you be there? Answer to

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Speaker 1: the first is yes and to the second, well yes yes.

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Speaker 1: When Michael McCarty walks in, he immediately fills the room

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Speaker 1: with his warmth and his kindness. He knows what working

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Speaker 1: in a restaurant means introducing himself, recognizing staff from his

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Speaker 1: last visit, and checking out the customers. Sean Owen, our

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Speaker 1: executive chef, told me that on Monday night, he walked

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Speaker 1: up to her at the pass and praised in detail

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Speaker 1: the grouse he had just eaten. Restaurants are, of course,

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Speaker 1: but he knows best. When he and Kim opened Michael's

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Speaker 1: in Santa Monica in nineteen seventy nine, they brought California

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Speaker 1: cuisine to the world, artichokes, asparagus, tomatoes, and peaches grown

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Speaker 1: in the sun and eaten under the sun. Ten years later,

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Speaker 1: California came to New York when they opened Michael's in

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Speaker 1: Midtown Manhattan. When my brother Michael also and his wife

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Speaker 1: Bianca married in New York, there was only one restaurant

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Speaker 1: they wanted to celebrate in. We are family, And when

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Speaker 1: Michael and Kim leave, I'll say goodbye, knowing there'll be

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Speaker 1: another email in a few months time, Ruthie, We're coming.

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Speaker 1: Will you be there, And the answer will be yes.

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Speaker 1: So here we are, here, we are, You're here in

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Speaker 1: the River Cafe. The sun is coming. You broughtably. It

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Speaker 1: was gray and grim, So what we'll do if you're

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Speaker 1: happy to do that is start by reading the recipe

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Speaker 1: for the grouse that you ate the other night.

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Speaker 2: Well, the roast grouse. This has all of my favorite

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Speaker 2: ingredients in it.

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Speaker 1: Oh good, What are they?

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Speaker 2: The ponchetta, the time garlic butter without butter butter, four

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Speaker 2: slices thin panchetta, two large fresh time, one garlic clove,

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Speaker 2: peeled and chopped, twenty five grams of unsalted butter. Two

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Speaker 2: hundred and fifty mili liters aletico dipuglia. One grouse, plucked

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Speaker 2: and cleaned. So you start preheat the oven to three

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Speaker 2: hundred two hundred and thirty degrees. We're in England, so

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Speaker 2: it's the puts it two thirty, place the times brig

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Speaker 2: on the breast of the bird, cover with punchetta slices

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Speaker 2: and tie the legs together.

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Speaker 3: Put the grouse in a rusting tin and cook. Depending

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Speaker 3: on the size and how rare you like the grouse,

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Speaker 3: we serve them slightly pink. The easiest way to test

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Speaker 3: for dunness is to pull the leg away from the

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Speaker 3: body at the thigh.

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Speaker 1: It's still blue.

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Speaker 4: Cook for a little longer.

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Speaker 3: Grouse very in roasting time because they differ so much

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Speaker 3: in size.

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Speaker 2: Remove from the oven and leave to rest two to

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Speaker 2: three minutes and untie the string. Put over a medium

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Speaker 2: high heat, add the wine reduced by half, return the

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Speaker 2: bird to the pan, and coat in the juice is

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Speaker 2: den serve This is delicious, served with cavello nero.

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Speaker 1: Do you serve game in Michaels.

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Speaker 4: We don't.

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Speaker 2: We serve quail, squab, but they're off arm raised, beautiful

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Speaker 2: low duck. Of course, we have great duck, but our

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Speaker 2: squab is spectacular.

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Speaker 1: Squab is the appeasial pigeon.

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Speaker 4: Yeah, your pigeon here and the quails are sensational. That's

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Speaker 4: about it. You know.

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Speaker 2: To me, I find pheasant unless it's perfect, it's too dry.

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Speaker 2: I mean that grouse last night was spectacular.

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Speaker 1: So tell me about growing up the McCarty household. Was

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Speaker 1: eating important in.

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Speaker 4: Your Yes, it was a very interesting.

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Speaker 2: We grew up in New York in the Hudson Valley,

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Speaker 2: in a little town called Briarcliffe, Manor. My dad commuted

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Speaker 2: thirty years to New York. My mother he worked with

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Speaker 2: General Electric. He was the founder of the corporate communications.

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Speaker 4: For ge and the forties.

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Speaker 2: In the late forties, right after the War, and he

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Speaker 2: graduated from Michigan with my mother and they moved.

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Speaker 4: To Schenectady, New York, which is where go there.

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Speaker 2: The building is still there, and my father was put

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Speaker 2: in a room and the guy who hired him said,

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Speaker 2: this is your this is going to be your partner

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Speaker 2: and doing this turned out it was Kurt Vonnegut. So

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Speaker 2: my father and Kurt spent five years in that ge. Yeah,

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Speaker 2: and they were there. If you look at some of

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Speaker 2: his beginning books that were all take place in Connectedy,

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Speaker 2: and then in about nineteen fifty they He went on

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Speaker 2: to become a full time writer, and my dad moved

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Speaker 2: to New York and City, but we remained. They remained

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Speaker 2: friends all the way up until my father passed away.

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Speaker 2: But at any rate, the whole crowd of my parents'

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Speaker 2: friends loved to party. They entertained all the time, all seasons.

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Speaker 2: We had a little beach shack in Missquarmiketrhode Islands. We

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Speaker 2: were there and in Vermont in the winter, and everywhere

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Speaker 2: we went, you know, we learned quickly, you know, what

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Speaker 2: was growing there and how to cook it, and what

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Speaker 2: were the traditions. And my mother and father, you know,

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Speaker 2: it's not like today where everybody teleentrically talks about food,

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Speaker 2: you know, it was.

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Speaker 1: More like this.

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Speaker 4: This would have been in the fifties and the sixties.

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Speaker 1: Yeah.

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Speaker 2: But the thing is, I really got into this because

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Speaker 2: of the The allure was the entertainment aspect.

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Speaker 1: So they would have fun.

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Speaker 4: Oh my god. We had huge party, huge parties.

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Speaker 2: One party called the ten to ten and there were

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Speaker 2: people that stayed from ten in the morning until ten

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Speaker 2: at night. And there were like five different menus throughout

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Speaker 2: that whole time.

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Speaker 1: We participating or did you sit on the steps.

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Speaker 4: And watch grabs?

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Speaker 1: Yeah?

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Speaker 4: You know.

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Speaker 2: After a while, I was in the kitchen with my

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Speaker 2: mother and she'd make her beef stragging off or she'd

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Speaker 2: make you know, my father would make these like really

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Speaker 2: good barbecue pork tenderloins and grill them and you know,

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Speaker 2: and the whole thing. Again, it was always very simple.

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Speaker 1: Yeah, tell me about the house with the kitchen. Was

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Speaker 1: it a big kitchen?

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Speaker 4: Well, my father, working for GE, we every house we

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Speaker 4: moved to the appliances.

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Speaker 2: She'd tear out the garden and she'd tear out the kitchen.

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Speaker 2: Those are the two things. Yeah, And so she always

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Speaker 2: had the latest ge you know, like I remember in

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Speaker 2: New York at the one house we lived in, she

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Speaker 2: put in the beginning of the modern sort of Jensen

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Speaker 2: George Jensen super you know, modern refrigerators hidden in this

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Speaker 2: into that and always but they always had a barbecue outside.

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Speaker 1: She have a collection of cookbooks.

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Speaker 4: She I gave her the Well she cooked basically from

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Speaker 4: the New York Times cookbook and oh very good.

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Speaker 2: Yeah sixties seventies. Yeah, that was that was the good cookbook.

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Speaker 2: I introduced her to Julia Child after I got back

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Speaker 2: from France, and we got her the Double Whammy, you know,

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Speaker 2: the two cookbooks, and she poured over them.

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Speaker 4: She passed away.

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Speaker 2: Recently we got all the cookbooks back. We have them

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Speaker 2: in a room in a box right now. We went

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Speaker 2: through them once. But yeah, a lot of a lot

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Speaker 2: of mementos.

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Speaker 1: Before we leave home. Tell me about your growing up

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Speaker 1: in your house, Kim was.

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Speaker 3: My household was very different because when I was born

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Speaker 3: in Los Angeles, but my parents were from Youngstown, Ohio.

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Speaker 3: We moved abroad to outside of Genevan, a little area

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Speaker 3: called Conch when I was five. My father said he

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Speaker 3: couldn't get a job anywhere. He was a chemical engineering

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Speaker 3: and he kind of figured out this paint company. So

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Speaker 3: he was a great salesman going around places. So we

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Speaker 3: my mother being from the Midwest, she saw, you know,

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Speaker 3: all this fresh salad in Geneva and all this stuff,

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Speaker 3: but it had bugs in it. And they were very

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Speaker 3: post war, you know, fifty sixties. So we had to

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Speaker 3: go to like we were like army brats. We went

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Speaker 3: to the canteen and got chef's boyard and iceberg lettuce

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Speaker 3: and American candies, and.

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Speaker 1: That's what we would eat fair enough. Yes, So she

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Speaker 1: didn't know the place, the language, probably, and so she

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Speaker 1: looked for.

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Speaker 3: So we were always at the dentist because we had

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Speaker 3: so many cavities.

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Speaker 4: And yes, it wasn't until much much.

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Speaker 3: Later that we realized that all the nutrients that were

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Speaker 3: in these you know, food could cheese to be in excellent,

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Speaker 3: excellent And for the I mean I was there from

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Speaker 3: five to sixteen.

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Speaker 1: Was what did they entertain? They did?

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Speaker 3: They did not that much, not that much because my

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Speaker 3: father was one of those men who were always traveling,

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Speaker 3: always traveling, so we did not. It was very, very

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Speaker 3: differct because Michael's family, Michael's family was all about food.

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Speaker 3: My family, I was a family of three girls him

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Speaker 3: a family of four boys, so we always had to

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Speaker 3: be on diets, you know, because my father is very

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Speaker 3: strict that way.

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Speaker 4: They're pickers. They pick all day.

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Speaker 1: Oh I see little bit sol day, little bits all day.

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Speaker 1: Did you leave home at an age to go to

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Speaker 1: college or where you went to front?

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Speaker 2: I went to France as a junior in high school.

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Speaker 2: So I'm sixteen and I got accepted to this program

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Speaker 2: school year abroad. They had one in ren Brittany and

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Speaker 2: one in Barcelona, and fifty young kids eat from all

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Speaker 2: over and we would go and they put you in

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Speaker 2: a family and you spend the year there and then

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Speaker 2: you know, your brain is still clean, so you really

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Speaker 2: pick up the fluency of the language. But the night

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Speaker 2: before I got on the boat, my parents took me

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Speaker 2: to Laurent, which was one of the.

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Speaker 4: Classic you know, lives and lies in New York.

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Speaker 2: And it looked like Maxims and it was September, and

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Speaker 2: it was everybody was stunning, and everybody dressed up in

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Speaker 2: those days and they were all tan, and they were

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Speaker 2: all eating and having a big time going this is

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Speaker 2: just like my parents' parties. About halfway through the meal

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Speaker 2: in walks, the owner and the whole electricity level in

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Speaker 2: the room ratcheted up like there was no tomorrow. He

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Speaker 2: started working the tables like we do, you know, and

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Speaker 2: you're greeting all your friends and your guests, and you're

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Speaker 2: meeting new people, and it's a riot, and everybody's going

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Speaker 2: crazy about the food and all of that. And then

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Speaker 2: at the end of the meal, had his glorious meal.

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Speaker 2: And at the end of the meal, you know, they

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Speaker 2: bring a check. And I said, well, now this makes

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Speaker 2: sense because my father a businessman, you know, I go

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Speaker 2: back and forth, they go, wow, this is a throw party,

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Speaker 2: and then give everybody a check, you see, so it's

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Speaker 2: a business. The next day I get on the boat

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Speaker 2: and it is the SS Aurelia, which was his last voyage.

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Speaker 2: But it had fifteen hundred school year abroad students, most

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Speaker 2: of them except for the fifty of us were in college,

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Speaker 2: and it was run by the Italians. So and it

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Speaker 2: took eleven days to get to Laharvo.

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Speaker 4: Eleven eleven. I was like, you do do do?

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Speaker 1: I went it was five?

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Speaker 4: I think, yeah, no, no, this was a tanker.

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Speaker 2: And at any rate, you know, they had five meals

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Speaker 2: a day, they had boothe yeah, so it was sixteen.

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Speaker 4: I was sixteen.

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Speaker 2: Yeah, so it was pretty rowdy eleven days. But then

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Speaker 2: I landed in laharv and I went to put in

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Speaker 2: my family. And my family was a very interesting Bretton family,

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Speaker 2: you know, classic folklore, love Britney.

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Speaker 4: Guess what they did all the time?

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Speaker 2: Eat, party, party, eat. They had a house on the

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Speaker 2: beach like we did. They had one in the country.

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Speaker 2: They had a nine hundred year old chatteau that had

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Speaker 2: never seen repairs and maintenance for eight hundred and sixty

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Speaker 2: of those years, and bathroom one open, you know, I mean,

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Speaker 2: it was completely crazy. But I'd go down and there'd

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Speaker 2: be the person that grew all the vegetables, the one

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Speaker 2: who did the chickens, the one who did the beef,

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Speaker 2: the pork.

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Speaker 4: And that's who explained to me.

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Speaker 2: The Eeko hotelier, the French hotel and restaurant school if

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Speaker 2: you wanted to be a chef. We didn't have those

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Speaker 2: in America. So then I went back to Paris.

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Speaker 4: Spent the first half of the seventies in Paris, and

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Speaker 4: that did it.

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Speaker 1: You just studied cooking there.

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Speaker 4: Yes, I graduated.

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Speaker 1: Did you want to cook or did you want to

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Speaker 1: be ann?

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Speaker 4: Well? I realized early on I wanted to have a restaurant.

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Speaker 2: When I realized early on that you had to be

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Speaker 2: a good chef, and it helps, it helps, well, you know,

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Speaker 2: you have the classic idea, you know, your chef walks

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Speaker 2: out of you on a Saturday night, what happens. So

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Speaker 2: it was sort of that ingrained in the fact, but

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Speaker 2: I really got into it, you know, I mean living

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Speaker 2: in Paris.

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Speaker 1: What year were you in Paris?

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Speaker 4: It's seventy two three of that.

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Speaker 1: That's when I was there. Were you, Yeah, because Richard

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Speaker 1: was building the Pompadou that's exactly when.

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Speaker 4: That's exactly when it was happening.

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Speaker 1: Yeah, we were, we were, so we must have.

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Speaker 4: Because Leo was still there.

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Speaker 1: That's right.

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Speaker 4: Yeah.

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Speaker 1: And where did you live in Paris?

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Speaker 2: I lived in several places. I lived right next to

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Speaker 2: the rue Uftau, the market, yeah, the Yah, and then

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Speaker 2: I lived down El San Luis in the beginning, and

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Speaker 2: it was what were you doing?

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Speaker 1: Did you work in restaurants?

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Speaker 4: I worked one night in the three star restaurant. It

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Speaker 4: was less Air, yeah, and.

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Speaker 1: I said that's on the on the right back, yeah.

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Speaker 4: Yeah.

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Speaker 2: And after working one day there, I said, this is

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Speaker 2: not for me. You know, I can learn more eating

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Speaker 2: in this restaurant in one meal than I can spending.

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Speaker 2: You know, this was still the old archaic way of

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Speaker 2: running restaurants. What was that, you know, where you are

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Speaker 2: sentenced to the potatoes for six months. Yeah, and then

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Speaker 2: they move on to the mushrooms. You know, it was

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Speaker 2: still Remember this was the beginning of the new bell

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Speaker 2: cuisine revolution and you had the Gone Mio had just

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Speaker 2: opened and I was taught at the Cold on Blue

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Speaker 2: which I went through for two and a half years.

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Speaker 2: Oh yeah, and that's where I met Julia in nineteen

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Speaker 2: seventy two. Yeah, child, you know, she had come back

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Speaker 2: and Madame Brassal was this a little tiny owner. She said, Michael,

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Speaker 2: I think you need to meet this lady. So we

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Speaker 2: went to lunch and it was at two o'clock and

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Speaker 2: by seven we finished lunch. So we became pals for

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Speaker 2: the rest of her life.

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Speaker 1: And so you were at the Court of You studied

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Speaker 1: restaurant or did you.

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Speaker 2: I studied that was cooking, that was entirely cooking. And

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Speaker 2: then at the Eco hotelier you study in the three years,

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Speaker 2: you study all three You studied cooking mostly, then management,

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Speaker 2: and then dining room. My first restaurant was actually in Anio,

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Speaker 2: San Luis.

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Speaker 4: It was a.

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Speaker 2: Totally illegal could have come. It was as big as

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Speaker 2: this room. It's at twenty people. Yeah, and uh, you

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Speaker 2: know I Selouis was a different town in those days.

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Speaker 2: It was more like a village and had two fish

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Speaker 2: guys three.

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Speaker 4: Weeks oh fabulous, several Yeah.

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Speaker 2: Well, my cooking school got out of about seven every night,

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Speaker 2: so I would pre order the night before from everybody there.

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Speaker 4: Wow, and then they would it would be on.

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Speaker 2: My doorstep when I got there, so I could cook

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Speaker 2: for my thirty or forty people.

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Speaker 1: And what did you cook?

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Speaker 4: Well, that was the beginning of how I sort of

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Speaker 4: created what the modern American New American food. Again, like

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Speaker 4: you did last night with the with the grouse. You know,

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Speaker 4: you take a protein the market, you got really simple herbs,

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Speaker 4: you use butter, you use salt and pepper, and you

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Speaker 4: accompany it with like a little pasta or little little vegetables,

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Speaker 4: you know, but very simple and stunning fish. You know,

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Speaker 4: everything we did all that, we began to compose the South.

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Speaker 1: That's a good fish because you know, we lived in

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Speaker 1: the Marie, we lived on the Route Descent, and then

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Speaker 1: we lived in the class and honestly, I used to

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Speaker 1: get my laundry done on the There was that launder

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Speaker 1: bat and I chose it because, you know, you crossed

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Speaker 1: the sin every day to get your laundry, and I thought, well,

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Speaker 1: in the city would their baby, then you could cross

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Speaker 1: the scind to have your you know, your sheets washed.

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Speaker 1: It was. It was amazing.

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Speaker 2: Yeah, that was that was an amazing the first half

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Speaker 2: of the seventies in Paris.

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Speaker 1: How long was your How did your restaurant exist?

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Speaker 4: Well, it was totally illegal and a totally fake.

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Speaker 2: It was in the bottom floor of a friend's building, Okay,

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Speaker 2: And I just ran.

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Speaker 4: At that one year and then you came back to

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Speaker 4: and then I.

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Speaker 2: Graduated while I was in school. Once I graduated in

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Speaker 2: seventy four, I came back and that's sort of where

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Speaker 2: I learned what it means to run a restaurant.

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Speaker 1: The River Cafe Cafe are all day space and just

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Speaker 1: steps away from the restaurant is now open in the

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Speaker 1: morning an Italian breakfast with cornetti, chiambella and cristata from

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Speaker 1: our pastry kitchen. In the afternoon, ice creamed hoops and

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Speaker 1: River Cafe classic desserts. We have sharing plates, Salumi, misty mozzarella, Brisquetta,

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Speaker 1: red and yellow peppers, Vitello, Tonado and more. Come in

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Speaker 1: the evening for cocktails with our resident pianist in the bar.

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Speaker 1: No need to book see you here. Did Michael cook

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Speaker 1: for you?

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Speaker 4: Well?

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Speaker 3: Actually, this is an interesting story if I can just

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Speaker 3: say that the first meal in my apartment, he said

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Speaker 3: he's going to bring me dinner. So I had a

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Speaker 3: little cat. I was then, you know, doing my design

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Speaker 3: projects all night. And he comes and he knocks on

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Speaker 3: the door and he has two live pheasants and it's like,

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Speaker 3: what like live and he lets them fly around the

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Speaker 3: apartment and there's like they're going nuts nuts. So I

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Speaker 3: grabbed my cat, I shut him and.

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Speaker 1: Lock him in the apartment and I fly you left

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Speaker 1: him in the part.

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Speaker 2: I was doing two ways of preparing them, but I

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Speaker 2: had to start with you know, part of the theory

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Speaker 2: was how do you how do you prepare them?

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Speaker 4: She ate it when she came back.

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Speaker 1: I did not eat it. I did not. Was there

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Speaker 1: a dessert?

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Speaker 4: No, no, The dessert was in the dessert.

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Speaker 3: When we were in going to school on Boulder, Colorado,

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Speaker 3: and Michael was teaching French cooking, and French. My roommate

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Speaker 3: who said for the final you know, they would be

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Speaker 3: bringing a raspberry sou fle.

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Speaker 4: And then I was just in.

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Speaker 1: I was in, food is seduction. It is, it is.

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Speaker 1: You know, so many people can remember, Oh by your

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Speaker 1: Friends in his podcast that he remembers cooking for Willow,

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Speaker 1: the first thing he cooked for her. And you know,

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Speaker 1: there was Michael Kaine's movie The Hipcress File where he's

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Speaker 1: you know, and I think food for you know, male

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Speaker 1: or female is part of It's very seductive. I think

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Speaker 1: for women to have a man cook sexy, don't you think.

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Speaker 3: But at that time, again, just going back to forty

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Speaker 3: now forty eight years, no young college person was a cook.

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Speaker 1: Mail was a cook.

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Speaker 3: So everybody it was an extremely extremely suspicious my family,

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Speaker 3: what chef?

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Speaker 1: You're kidding?

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Speaker 3: You know, Now it's a very elevated thanks.

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Speaker 1: So we actually haven't started with Michaels because Michaels was

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Speaker 1: your first major, major restaurant. It's still there. Yeah, it's

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Speaker 1: a restaurant that really brought the world a kind of

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Speaker 1: way of looking at a restaurant, which was could be

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Speaker 1: delicious food, incredible ingredients and fun. It wasn't intimidating, to

401
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Speaker 1: make you feel stupid if you didn't know why. And

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Speaker 1: so you did that at Michael's and.

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Speaker 4: So called US California cuisine.

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Speaker 1: Yes, really it was.

405
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Speaker 2: Calibarty was basically the first regional American food, you know,

406
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Speaker 2: which doesn't sound as sexy, but that's what happened in California.

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00:20:09,320 --> 00:20:12,159
Speaker 2: That then moved to France, that moved to Italy, and

408
00:20:12,200 --> 00:20:15,760
Speaker 2: that moved to England where instead of everybody cooking you know,

409
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Speaker 2: remember I said I was taught at Scoffier cooking, but

410
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Speaker 2: the new bel cuisine revolution was going on, so you

411
00:20:22,280 --> 00:20:26,280
Speaker 2: could waiver back and forth. And learning the Escofia method

412
00:20:26,359 --> 00:20:29,000
Speaker 2: was extremely important to me because that's the Latin of

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Speaker 2: French cooking, and if you learn that fluently, you could

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Speaker 2: speak ten other languages.

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Speaker 1: It's like knowing poetry before you write, for you verses exactly.

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Speaker 4: And so that is what you know.

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Speaker 2: When we we sourced everything, we had to convince probably

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Speaker 2: forty five different farmers to switch over to growing you know,

419
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Speaker 2: broad leave arugula. They didn't have basil, and you wanted

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Speaker 2: spices in those days, you went to the supermarket to

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Speaker 2: the dry spice rack.

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Speaker 4: You know, there was nothing unless you grew it in

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Speaker 4: your house.

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Speaker 2: But it you know again, and then that I mean,

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Speaker 2: I remember the friend chefs coming over and they were going,

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Speaker 2: you know what Nouvea becuz he sort of gave us

427
00:21:09,720 --> 00:21:13,120
Speaker 2: the push, you know, out of the nest. But now

428
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Speaker 2: we're going to go back and we're going to go

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Speaker 2: back to our grandmother's food, you know, and we're going

430
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Speaker 2: to remember where we grew up in Perry Gord or

431
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Speaker 2: in Brittany or wherever, and we're going.

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Speaker 4: To begin to go focus on that. I remember Michel Garard.

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Speaker 2: We're eating at the buttau Fook and he says, I'm moving, yeah,

434
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Speaker 2: And I said where you go? And he says, my

435
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Speaker 2: wife has this cool place down outside of Bordeaux.

436
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Speaker 4: He goes down there in the middle of nowhere. It

437
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Speaker 4: creates this whole.

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Speaker 2: Thing based on that environment down there, and it was

439
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Speaker 2: just this beginning of that.

440
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Speaker 1: Did you find that it was tough in the beginning.

441
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Speaker 1: Did people come to the restaurant and say, Wow, this

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Speaker 1: is amazing or was it hard to get Yeah.

443
00:21:51,520 --> 00:21:54,479
Speaker 3: It was people were surprised that it was so. I mean,

444
00:21:54,520 --> 00:21:57,679
Speaker 3: Michael was twenty five when we opened. Did you have

445
00:21:57,720 --> 00:22:04,680
Speaker 3: investors who know I mean a loan unmotunately, things did

446
00:22:04,720 --> 00:22:07,560
Speaker 3: not cost what the costs now to build to build

447
00:22:07,560 --> 00:22:11,280
Speaker 3: out a place. But also one thing about Los Angeles

448
00:22:11,280 --> 00:22:13,320
Speaker 3: and the way of dining is that everything was very

449
00:22:13,400 --> 00:22:15,520
Speaker 3: dark and dank used to be. It was like the

450
00:22:15,560 --> 00:22:19,719
Speaker 3: speakeasy feel that you would go to Dominic's. So to

451
00:22:19,760 --> 00:22:23,880
Speaker 3: have a restaurant that had a garden in Los Angeles,

452
00:22:24,960 --> 00:22:28,040
Speaker 3: whoa and then did not have the waiters wear tuxedo.

453
00:22:29,080 --> 00:22:31,800
Speaker 3: You know, I just were you know, Ralph Lauren Polo.

454
00:22:32,359 --> 00:22:32,560
Speaker 4: You know.

455
00:22:33,359 --> 00:22:35,560
Speaker 2: I told Jerry Magden, who was in the food business,

456
00:22:35,640 --> 00:22:38,360
Speaker 2: in the art business, and in the clothes business. His

457
00:22:38,359 --> 00:22:43,159
Speaker 2: father owned magnets, and he's said, I'm not putting him

458
00:22:43,160 --> 00:22:46,080
Speaker 2: in tuxedos. Do you have a little young America? Everything

459
00:22:46,200 --> 00:22:48,680
Speaker 2: was about America. Do you have a young American designer

460
00:22:48,680 --> 00:22:51,159
Speaker 2: that we could utilize his come over time? And he

461
00:22:51,200 --> 00:22:54,840
Speaker 2: goes see at the corner over there, that big that's

462
00:22:54,880 --> 00:22:55,720
Speaker 2: that's Ralph Lauren.

463
00:22:56,320 --> 00:23:00,360
Speaker 4: He calls it Polo. I said, great, So we still

464
00:23:00,480 --> 00:23:00,880
Speaker 4: New York.

465
00:23:00,920 --> 00:23:04,439
Speaker 2: In New York use the pink Polo shirt with the

466
00:23:04,480 --> 00:23:08,640
Speaker 2: reptie and the khaki pants and uh.

467
00:23:08,080 --> 00:23:10,119
Speaker 1: And so your role in the restaurant was to be

468
00:23:10,720 --> 00:23:15,160
Speaker 1: both of you front of house and changed the menus.

469
00:23:15,520 --> 00:23:18,679
Speaker 2: Oh, I wrote the menus and then we had with

470
00:23:18,760 --> 00:23:23,200
Speaker 2: our original crew. We had like a stunning roster and

471
00:23:23,680 --> 00:23:28,639
Speaker 2: uh Nancy Silverton, Yeah, she was the night cashier and

472
00:23:28,720 --> 00:23:30,840
Speaker 2: she said, I want to do that pastry prep thing,

473
00:23:31,680 --> 00:23:33,639
Speaker 2: and so she did that at night and then she

474
00:23:33,840 --> 00:23:35,720
Speaker 2: came into day and then I sent her to France

475
00:23:35,760 --> 00:23:38,480
Speaker 2: to work at Lenoka and Plant and she came back

476
00:23:39,280 --> 00:23:43,000
Speaker 2: and was our pastry chef and she fell.

477
00:23:42,800 --> 00:23:44,760
Speaker 4: In love with the grill guy, Mark Peel.

478
00:23:45,880 --> 00:23:48,720
Speaker 2: And they opened camp But before that they they went

479
00:23:48,760 --> 00:23:50,240
Speaker 2: and opened Spago for Wolfgang.

480
00:23:50,760 --> 00:23:51,800
Speaker 4: Then they opened Campani.

481
00:23:52,280 --> 00:23:56,119
Speaker 1: Wolfgang was amazing too. Oh yeah, you think that. I

482
00:23:56,200 --> 00:24:00,720
Speaker 1: remember going to Mount Maison and the eye that this

483
00:24:00,960 --> 00:24:04,680
Speaker 1: French restaurant, and you know that it was great in

484
00:24:04,800 --> 00:24:07,280
Speaker 1: the car park, wasn't it? But it was an incredible

485
00:24:07,400 --> 00:24:10,560
Speaker 1: food and fun. But that you know, his next restaurant

486
00:24:10,600 --> 00:24:14,760
Speaker 1: was basically Pizzaza was shocking, Yeah, shocking. Yeah, that was

487
00:24:14,840 --> 00:24:16,840
Speaker 1: it and he did that and that was it. We

488
00:24:17,080 --> 00:24:18,439
Speaker 1: we all friends, were you.

489
00:24:18,960 --> 00:24:21,920
Speaker 4: From the beginning? Yeah? John?

490
00:24:22,000 --> 00:24:24,040
Speaker 1: Thing I think is that when you start a restaurant,

491
00:24:24,119 --> 00:24:27,879
Speaker 1: you know, everybody tells you how competitive and that throat.

492
00:24:28,040 --> 00:24:32,439
Speaker 1: And what Rose and I found was people were so kind,

493
00:24:32,800 --> 00:24:35,200
Speaker 1: you know. And when Rose died, the place was full

494
00:24:35,240 --> 00:24:37,280
Speaker 1: of I think they were all calling each other and saying,

495
00:24:37,280 --> 00:24:39,119
Speaker 1: you better get down there and help uti. But I

496
00:24:39,119 --> 00:24:42,120
Speaker 1: mean I never knew that. But I've never found it

497
00:24:42,280 --> 00:24:44,440
Speaker 1: that cut through. Maybe it's just the people that we

498
00:24:44,520 --> 00:24:46,679
Speaker 1: deal with, people that we like to be with, the

499
00:24:46,760 --> 00:24:50,359
Speaker 1: kind of restaurants we run. I think it's a good group,

500
00:24:50,480 --> 00:24:51,560
Speaker 1: don't you Like for.

501
00:24:51,520 --> 00:24:55,719
Speaker 2: Our sixteen for our forty fifth anniversary party, I had

502
00:24:55,760 --> 00:24:58,879
Speaker 2: sixteen of my former chef's come back and cook and

503
00:24:58,920 --> 00:25:01,640
Speaker 2: it was like, you know, five of the Barbravos stars

504
00:25:01,680 --> 00:25:03,600
Speaker 2: now and all this and that, and they were all

505
00:25:03,600 --> 00:25:05,920
Speaker 2: there and they had a blast, and we had four

506
00:25:06,000 --> 00:25:08,040
Speaker 2: hundred people and they ate everything under the sun.

507
00:25:08,280 --> 00:25:10,600
Speaker 1: Do you think the values that what you learned in

508
00:25:10,640 --> 00:25:13,159
Speaker 1: those early early early days stayed with you?

509
00:25:13,359 --> 00:25:14,040
Speaker 4: Oh? Completely?

510
00:25:14,119 --> 00:25:16,080
Speaker 1: And what would what if you somebody was going to

511
00:25:16,119 --> 00:25:19,040
Speaker 1: say I'm going to open a little restaurant or a

512
00:25:19,080 --> 00:25:21,840
Speaker 1: big restaurant. Was do you have some values that you

513
00:25:21,880 --> 00:25:24,040
Speaker 1: would say? I mean I have some, and I wonder

514
00:25:24,160 --> 00:25:24,919
Speaker 1: what yours might be.

515
00:25:25,160 --> 00:25:28,440
Speaker 2: Yeah, Well, again, I think you have to be completely

516
00:25:28,520 --> 00:25:32,880
Speaker 2: clear on what your concept is and does anybody care

517
00:25:33,000 --> 00:25:35,399
Speaker 2: about that concept? You know, there's a lot of people

518
00:25:35,440 --> 00:25:39,840
Speaker 2: that randomly open places. You know, again, it's a combination

519
00:25:40,160 --> 00:25:43,439
Speaker 2: of your location and what you're trying to put in

520
00:25:43,480 --> 00:25:47,560
Speaker 2: that location. And today it's even it's the craziest I've

521
00:25:47,600 --> 00:25:51,000
Speaker 2: ever seen it. In the mid seventies, there were six

522
00:25:51,080 --> 00:25:53,600
Speaker 2: or seven restaurants in any major city in the United States.

523
00:25:54,080 --> 00:25:54,640
Speaker 4: Now there's like.

524
00:25:54,640 --> 00:25:57,040
Speaker 2: Thirty in every neighborhood. I mean, you come to la

525
00:25:57,080 --> 00:26:00,080
Speaker 2: you can up believe it. And they keep opening and

526
00:26:00,080 --> 00:26:02,280
Speaker 2: they keep closing, which is something that's always happened.

527
00:26:02,359 --> 00:26:02,560
Speaker 1: Yeah.

528
00:26:02,760 --> 00:26:05,040
Speaker 2: No, the values are simple, you know. You you really

529
00:26:05,040 --> 00:26:07,760
Speaker 2: have to have your idea down. You've got to understand

530
00:26:07,800 --> 00:26:09,879
Speaker 2: the market today worse than before.

531
00:26:09,920 --> 00:26:11,840
Speaker 4: You could be much more naive in the old days.

532
00:26:12,800 --> 00:26:17,280
Speaker 4: And like labor cost and yeah, labor is the worst,

533
00:26:17,520 --> 00:26:22,080
Speaker 4: you know, and fortunately, our ability to buy ingredients. I mean,

534
00:26:22,119 --> 00:26:27,160
Speaker 4: the food we buy today is so unbelievable, unbelievable. I mean,

535
00:26:27,200 --> 00:26:31,040
Speaker 4: you know, we started the Farmer's market and in Santa

536
00:26:31,080 --> 00:26:33,119
Speaker 4: Monica forty years ago, and you say.

537
00:26:33,000 --> 00:26:34,480
Speaker 1: We started the farmer's market.

538
00:26:34,480 --> 00:26:38,320
Speaker 2: Who started the city of Santa Monica gave us the

539
00:26:38,400 --> 00:26:42,240
Speaker 2: space as a community outreach, right, you know, it was

540
00:26:42,320 --> 00:26:44,960
Speaker 2: very early on. Yeah, and in Santa Monica was a

541
00:26:45,000 --> 00:26:49,040
Speaker 2: tough city. I was chairman of the Arts Foundation. We

542
00:26:49,119 --> 00:26:53,800
Speaker 2: did a lot of public art and they thought that

543
00:26:53,880 --> 00:26:55,760
Speaker 2: the idea of this would be good, and we said,

544
00:26:55,920 --> 00:26:59,160
Speaker 2: are you kidding? And so they put it together and

545
00:27:00,320 --> 00:27:03,439
Speaker 2: you know, then we had to find Remember during seventy

546
00:27:03,480 --> 00:27:05,720
Speaker 2: five to when I opened in seventy nine, half my

547
00:27:05,760 --> 00:27:10,359
Speaker 2: battle was finding farmers to grow the products that we wanted.

548
00:27:10,960 --> 00:27:12,880
Speaker 2: And you know, we brought all the seeds in for France.

549
00:27:13,480 --> 00:27:16,320
Speaker 2: I flew in duck eggs. We started a duck farm

550
00:27:16,640 --> 00:27:18,480
Speaker 2: because that was the one product that was not up

551
00:27:18,520 --> 00:27:19,000
Speaker 2: to snuff.

552
00:27:20,359 --> 00:27:21,960
Speaker 3: We'd go to the airport at two o'clock in the

553
00:27:22,000 --> 00:27:24,360
Speaker 3: morning to pick up fish and cheese.

554
00:27:24,400 --> 00:27:26,800
Speaker 4: My big mistake was not founding fedeggs.

555
00:27:28,440 --> 00:27:31,720
Speaker 1: We I mean time, we didn't have to go probably

556
00:27:31,720 --> 00:27:34,160
Speaker 1: as far. But Rose and I used to bring back

557
00:27:34,359 --> 00:27:36,840
Speaker 1: cheeses from We'd go to Italy and bring back parmesan.

558
00:27:37,720 --> 00:27:41,000
Speaker 1: You know, there's a famous story about Rose ordering to

559
00:27:41,040 --> 00:27:43,159
Speaker 1: bring back a huge pumpkin and they wouldn't let her

560
00:27:43,160 --> 00:27:46,800
Speaker 1: put it in package, so she poked a seat for

561
00:27:46,880 --> 00:27:49,439
Speaker 1: the pumpkin. Yeah, she put a seat, and then it

562
00:27:49,480 --> 00:27:51,760
Speaker 1: turned out that that was the only seat. The head

563
00:27:51,800 --> 00:27:53,480
Speaker 1: was in club class, and so we always said the

564
00:27:53,520 --> 00:27:55,480
Speaker 1: Pumpkin came back club and we came back.

565
00:27:55,359 --> 00:27:56,800
Speaker 4: And I love it.

566
00:27:56,840 --> 00:28:00,000
Speaker 1: And you know, one of but now, the access to ingredients.

567
00:28:00,880 --> 00:28:03,800
Speaker 1: I remember there was when we did our first cookbook,

568
00:28:03,880 --> 00:28:06,920
Speaker 1: Random House said that we had to trial. Maybe it's

569
00:28:06,920 --> 00:28:08,879
Speaker 1: the New York Times that a woman who lived in

570
00:28:08,960 --> 00:28:12,080
Speaker 1: Maine and she had to be able for every recipe

571
00:28:12,080 --> 00:28:14,399
Speaker 1: that was in the book, be able to buy the

572
00:28:14,560 --> 00:28:16,760
Speaker 1: ingredients within forty miles of her house.

573
00:28:16,840 --> 00:28:17,400
Speaker 4: Oh my god.

574
00:28:17,560 --> 00:28:21,240
Speaker 1: You know, so I forget salted anchovs, salted kickers or

575
00:28:21,800 --> 00:28:24,440
Speaker 1: you know. But California, we always do think of California

576
00:28:24,440 --> 00:28:26,800
Speaker 1: as the farmland of oh yeah.

577
00:28:26,320 --> 00:28:28,800
Speaker 4: Great, well, you know it. It was a very interesting time.

578
00:28:28,880 --> 00:28:31,720
Speaker 2: I mean, Alice Waters in, Jeremiah Tower and Mark Miller

579
00:28:31,800 --> 00:28:36,040
Speaker 2: and Berkeley, and you know, they had wonderful growing regions

580
00:28:36,080 --> 00:28:40,280
Speaker 2: around there. Plus they had the fish and us down

581
00:28:40,320 --> 00:28:42,880
Speaker 2: in southern California. We had a little country called Mexico

582
00:28:42,960 --> 00:28:47,160
Speaker 2: that had one of the greatest, greatest growing regions. And

583
00:28:47,240 --> 00:28:49,960
Speaker 2: our own area vent tour north of US is called

584
00:28:50,000 --> 00:28:52,520
Speaker 2: the Ox start Plains one of the five biggest, best

585
00:28:52,560 --> 00:28:56,000
Speaker 2: growing regions in the world. And you know the strawberries

586
00:28:56,040 --> 00:28:57,800
Speaker 2: had come from there, Harry's berries everything.

587
00:28:58,000 --> 00:29:01,640
Speaker 1: You know, it's tomatoes. And you were involved in the

588
00:29:01,680 --> 00:29:04,240
Speaker 1: restaurants from the very beginning.

589
00:29:03,840 --> 00:29:05,880
Speaker 3: You know, just by default. I mean I was in

590
00:29:05,920 --> 00:29:09,160
Speaker 3: design school. I always have always had an art practice.

591
00:29:09,240 --> 00:29:12,880
Speaker 3: But yes, fortunately, you know, it's a mixed thing because

592
00:29:13,160 --> 00:29:16,720
Speaker 3: with Michael having many different restaurants at some point someone

593
00:29:17,040 --> 00:29:19,400
Speaker 3: when in Denver, went in Detroit, Washington, d C.

594
00:29:20,120 --> 00:29:21,200
Speaker 4: When he wasn't traveling.

595
00:29:21,240 --> 00:29:24,800
Speaker 3: I always felt the responsibility of having a presence there.

596
00:29:25,440 --> 00:29:27,680
Speaker 1: And that being said, I mean, as you know.

597
00:29:27,680 --> 00:29:29,760
Speaker 3: In the restaurant business, and a lot of the men

598
00:29:29,800 --> 00:29:33,200
Speaker 3: that own the restaurant businesses, they don't want their wives involved.

599
00:29:33,880 --> 00:29:39,000
Speaker 3: Michael is a very you know, he's a generous person.

600
00:29:39,120 --> 00:29:41,200
Speaker 3: Because even though it was a lot of work on

601
00:29:41,280 --> 00:29:44,200
Speaker 3: my end, I was fortunate that I could actually be involved.

602
00:29:44,560 --> 00:29:47,320
Speaker 2: Also, what was also very important is that we had

603
00:29:48,000 --> 00:29:50,600
Speaker 2: such we were such a gathering place for all the artists.

604
00:29:50,600 --> 00:29:51,880
Speaker 4: It's Anamonica in Venice.

605
00:29:52,080 --> 00:29:53,280
Speaker 1: Tell me about the artists.

606
00:29:53,280 --> 00:29:55,040
Speaker 4: Oh listen, I mean we had.

607
00:29:56,000 --> 00:29:59,520
Speaker 1: Deep and corn at Hockney. I mean Robert Graham who

608
00:29:59,600 --> 00:29:59,880
Speaker 1: you know.

609
00:30:00,120 --> 00:30:02,480
Speaker 3: I mean that was really Venice was the kind of

610
00:30:02,600 --> 00:30:06,120
Speaker 3: hub then and also for the past since we opened,

611
00:30:06,160 --> 00:30:08,920
Speaker 3: we always had a space upstairs that I always put

612
00:30:09,000 --> 00:30:12,600
Speaker 3: up shows of all the arts. So like you know,

613
00:30:12,640 --> 00:30:17,960
Speaker 3: I even did shows of Ed Ruscha, the playwright, David Mammott.

614
00:30:17,560 --> 00:30:19,960
Speaker 4: Because he's a photographer, photographer.

615
00:30:19,440 --> 00:30:19,560
Speaker 1: You know.

616
00:30:20,480 --> 00:30:22,480
Speaker 3: I used to teach I myself used to teach a

617
00:30:22,480 --> 00:30:25,640
Speaker 3: class for architects, so all the architects. I would do

618
00:30:25,720 --> 00:30:27,360
Speaker 3: a lot of shows for them, and it was so

619
00:30:27,760 --> 00:30:31,080
Speaker 3: charming because here there they were all competing on big projects.

620
00:30:31,120 --> 00:30:33,480
Speaker 3: These were all the la architects. And then they'd have

621
00:30:33,520 --> 00:30:35,760
Speaker 3: their painting on the wall and they go, oh, I'm

622
00:30:35,800 --> 00:30:38,040
Speaker 3: so nervous, I have my painting on the wall.

623
00:30:38,200 --> 00:30:38,440
Speaker 4: You know.

624
00:30:38,560 --> 00:30:45,440
Speaker 3: It was like so personal for them.

625
00:30:45,480 --> 00:30:48,720
Speaker 1: If you like listening to Ruthie's Table for would you

626
00:30:48,840 --> 00:30:52,880
Speaker 1: please make sure to rate and review the podcast on

627
00:30:52,960 --> 00:30:58,240
Speaker 1: the iHeartRadio app, Apple Podcasts, O, wherever you get your podcasts.

628
00:30:58,840 --> 00:31:06,080
Speaker 1: Thank you. What about the move to New.

629
00:31:06,040 --> 00:31:10,200
Speaker 2: York, Well that we did in nineteen eighty nine, again,

630
00:31:10,320 --> 00:31:13,040
Speaker 2: like Kim was pointing out, those days of restaurants were

631
00:31:13,080 --> 00:31:16,400
Speaker 2: totally dark, Yeah, totally you know, what do you call

632
00:31:16,480 --> 00:31:19,160
Speaker 2: the red velvet curtains. You could be there at noon

633
00:31:19,240 --> 00:31:21,560
Speaker 2: and it was like you were there at midnight. And

634
00:31:22,040 --> 00:31:24,600
Speaker 2: so we're sitting in this dark bar. We walked through

635
00:31:24,640 --> 00:31:28,040
Speaker 2: this dark, cavernous thing and open up the back door

636
00:31:28,080 --> 00:31:30,920
Speaker 2: and there's this huge garden out in the back and

637
00:31:30,960 --> 00:31:33,240
Speaker 2: I go back quietly and I say.

638
00:31:33,080 --> 00:31:34,920
Speaker 4: This is it. This is the place I can tell

639
00:31:35,040 --> 00:31:38,680
Speaker 4: I know exactly yet. And what's Sea Dress twenty four

640
00:31:38,720 --> 00:31:40,200
Speaker 4: West fifty fifth.

641
00:31:40,280 --> 00:31:41,760
Speaker 1: So that's right in the theater.

642
00:31:42,520 --> 00:31:45,000
Speaker 4: Yeah, we're right just above the just above the.

643
00:31:45,160 --> 00:31:47,560
Speaker 1: Also in a lot of media television, all.

644
00:31:47,600 --> 00:31:50,760
Speaker 2: The whole media world was there. Everybody's still there. Yeah,

645
00:31:50,800 --> 00:31:53,600
Speaker 2: but all the italent agencies were there, you know.

646
00:31:53,600 --> 00:31:54,080
Speaker 1: I see them.

647
00:31:54,240 --> 00:31:55,800
Speaker 4: Was on the corner. William Morris.

648
00:31:57,480 --> 00:32:00,240
Speaker 1: Was that the days of the three martini lunch or that.

649
00:32:00,720 --> 00:32:03,479
Speaker 2: It was the beginning of the transition out of that

650
00:32:03,600 --> 00:32:05,880
Speaker 2: funny enough because.

651
00:32:05,560 --> 00:32:08,880
Speaker 3: And women and women becoming a major business women. Yeah,

652
00:32:08,960 --> 00:32:09,560
Speaker 3: that was the.

653
00:32:09,520 --> 00:32:12,160
Speaker 1: Big interesting thing. Well, tell me about the Well I

654
00:32:12,160 --> 00:32:12,760
Speaker 1: think that also.

655
00:32:12,920 --> 00:32:15,520
Speaker 3: Well, since I've always been a salad eat, you know,

656
00:32:16,520 --> 00:32:19,720
Speaker 3: Michael started adding salads and greens to and the men

657
00:32:19,760 --> 00:32:22,479
Speaker 3: were being concerned about their diets and how they were looking.

658
00:32:23,160 --> 00:32:24,480
Speaker 1: But I think since.

659
00:32:24,560 --> 00:32:28,040
Speaker 3: Michael and his staff were the first that really engaged

660
00:32:28,080 --> 00:32:30,120
Speaker 3: with the women that walked in the doors, and they

661
00:32:30,160 --> 00:32:32,360
Speaker 3: felt comfortable, they didn't feel like they were put upon,

662
00:32:33,280 --> 00:32:35,640
Speaker 3: you know, and they felt like they were given some

663
00:32:36,000 --> 00:32:40,160
Speaker 3: you know, gredence. And they all just started to come there.

664
00:32:40,160 --> 00:32:41,800
Speaker 3: And then when all the women started, of course all

665
00:32:41,840 --> 00:32:43,640
Speaker 3: the men come too.

666
00:32:43,760 --> 00:32:45,080
Speaker 1: And it's always.

667
00:32:44,840 --> 00:32:47,560
Speaker 4: Felt it was a very big literary Yes.

668
00:32:49,840 --> 00:32:54,320
Speaker 1: Yeah, ed always came, always, yes, it always came yeah,

669
00:32:55,400 --> 00:32:56,840
Speaker 1: my brother Michael, Yeah.

670
00:32:57,000 --> 00:33:01,480
Speaker 2: And but all the agents from IM and CIA and

671
00:33:01,520 --> 00:33:02,920
Speaker 2: William Morris came, and most of.

672
00:33:02,920 --> 00:33:05,600
Speaker 4: Them were women. Remember something. We I found the place

673
00:33:05,640 --> 00:33:08,360
Speaker 4: in nineteen seventy nine. It took me until nineteen eighty

674
00:33:08,440 --> 00:33:11,240
Speaker 4: nine to make the deal with it. Young we know, Wow,

675
00:33:11,280 --> 00:33:12,000
Speaker 4: he was seventy eight.

676
00:33:12,000 --> 00:33:14,920
Speaker 1: We started seventy nine when you opened Michael's.

677
00:33:14,760 --> 00:33:16,360
Speaker 2: Yeah in LA and we were supposed to open in

678
00:33:16,440 --> 00:33:19,440
Speaker 2: nineteen eighty and I was so wedded to this place

679
00:33:20,080 --> 00:33:22,280
Speaker 2: that I waited until nineteen eighty nine. He calls me

680
00:33:22,320 --> 00:33:24,240
Speaker 2: and he says, okay. So that was one of the

681
00:33:24,240 --> 00:33:25,680
Speaker 2: reasons we took off like a bat out of hell.

682
00:33:25,720 --> 00:33:28,680
Speaker 2: There was because during that entire ten year period anybody

683
00:33:28,680 --> 00:33:32,480
Speaker 2: from New York that came to La eight in our restaurant,

684
00:33:32,920 --> 00:33:36,080
Speaker 2: So we had a complete list of people.

685
00:33:35,760 --> 00:33:37,400
Speaker 4: That knew who we were when we opened. It just

686
00:33:37,400 --> 00:33:38,440
Speaker 4: took off like a bat.

687
00:33:38,840 --> 00:33:42,040
Speaker 1: If you were thinking now about the changes, people always

688
00:33:42,040 --> 00:33:44,840
Speaker 1: say to me, I've never been interested in trends or

689
00:33:44,880 --> 00:33:46,880
Speaker 1: fashion or what's going to be the next big thing

690
00:33:46,960 --> 00:33:49,040
Speaker 1: at all. You know, I just say, we just try

691
00:33:49,080 --> 00:33:51,120
Speaker 1: and do better. You know, we try and do better.

692
00:33:51,360 --> 00:33:53,640
Speaker 1: But do you find that people who eat in the

693
00:33:53,680 --> 00:33:57,640
Speaker 1: restaurants now are a different kind of crowd. I kind

694
00:33:57,640 --> 00:34:01,800
Speaker 1: of think that here in London and they've become more

695
00:34:01,800 --> 00:34:04,720
Speaker 1: interested in food, They're really interested, you know, that they're

696
00:34:04,720 --> 00:34:11,320
Speaker 1: more traveled, that they're interested about wine really and do

697
00:34:11,360 --> 00:34:14,239
Speaker 1: you think they've also become more more did you find

698
00:34:14,239 --> 00:34:16,640
Speaker 1: that people are more demand they would eat off menu

699
00:34:16,800 --> 00:34:17,160
Speaker 1: or you.

700
00:34:17,160 --> 00:34:19,680
Speaker 2: Know, unfortunately the kind of style of the cooking we

701
00:34:19,800 --> 00:34:24,279
Speaker 2: do is so accessible and we made it that way,

702
00:34:24,360 --> 00:34:25,839
Speaker 2: you know, as Kim said, you know, we were in

703
00:34:25,840 --> 00:34:28,400
Speaker 2: the land of the bounty of the greens, and so

704
00:34:28,560 --> 00:34:32,040
Speaker 2: the vegetables and the nobody had a salad on their menu.

705
00:34:32,840 --> 00:34:35,319
Speaker 2: You know, you ordered to sell I bear. Remember how

706
00:34:35,320 --> 00:34:37,520
Speaker 2: the French they would eat it after dinner. Yes, you know,

707
00:34:38,760 --> 00:34:42,160
Speaker 2: God forbid they had cheese. But Coleman Andrews could never

708
00:34:42,239 --> 00:34:45,760
Speaker 2: get over the fact that we had this unbelievable dessert

709
00:34:46,719 --> 00:34:49,080
Speaker 2: table that had a cheese plate on it that was

710
00:34:49,400 --> 00:34:51,200
Speaker 2: bigger than the desserts.

711
00:34:51,520 --> 00:34:54,759
Speaker 4: And that took a lot of getting people too used

712
00:34:54,760 --> 00:34:54,920
Speaker 4: to it.

713
00:34:54,960 --> 00:34:57,359
Speaker 1: Americans. When I was growing up, you'd have cheese like

714
00:34:57,400 --> 00:34:58,560
Speaker 1: with your drinks in the beginning.

715
00:34:59,160 --> 00:35:01,640
Speaker 4: Always always no.

716
00:35:01,680 --> 00:35:04,799
Speaker 2: But I mean I think that the explosion of the

717
00:35:04,880 --> 00:35:07,400
Speaker 2: different kinds of food, or remember something. When I opened

718
00:35:07,400 --> 00:35:11,120
Speaker 2: in seventy nine, you wanted Italian food. There were two kinds.

719
00:35:11,640 --> 00:35:14,560
Speaker 2: Northern Italian with the white sauce, Southern Italian with the reds.

720
00:35:14,600 --> 00:35:16,600
Speaker 4: That was it. There was none of this regional stuff,

721
00:35:17,239 --> 00:35:17,440
Speaker 4: you know.

722
00:35:17,520 --> 00:35:19,160
Speaker 2: I mean it was there, but nobody ate it and

723
00:35:19,239 --> 00:35:23,400
Speaker 2: arrest but Chinese food, same thing, fake Chinese food. This

724
00:35:23,440 --> 00:35:26,160
Speaker 2: is before the Japanese went nuts and the Thaie and

725
00:35:26,239 --> 00:35:30,520
Speaker 2: the Vietnamese and everything. I mean, it's so widespread now,

726
00:35:30,560 --> 00:35:34,359
Speaker 2: it's like, as I say, the revolution was televised, it's working, you.

727
00:35:34,280 --> 00:35:36,759
Speaker 1: Know, it is exciting. I think you know, as you

728
00:35:36,800 --> 00:35:40,239
Speaker 1: say there it can be difficult. We can't say, yeah,

729
00:35:40,320 --> 00:35:41,720
Speaker 1: we try and say yes.

730
00:35:42,040 --> 00:35:44,120
Speaker 3: I think these days you say yes to everything.

731
00:35:43,760 --> 00:35:45,480
Speaker 1: Don't you think it makes like.

732
00:35:45,680 --> 00:35:50,319
Speaker 2: Yeah, the world, the restaurant world is definitely not in

733
00:35:50,400 --> 00:35:56,120
Speaker 2: a great place. It's especially in America. Least we have

734
00:35:56,200 --> 00:35:59,239
Speaker 2: a ton that are closing. You know, it is so

735
00:35:59,560 --> 00:36:03,319
Speaker 2: costly to operate in America today. People keep talking about

736
00:36:03,360 --> 00:36:05,480
Speaker 2: inflation in the cost of food. Is it that's expensive?

737
00:36:05,520 --> 00:36:07,440
Speaker 2: But it's not like labor costs.

738
00:36:07,840 --> 00:36:08,040
Speaker 4: You know.

739
00:36:08,960 --> 00:36:11,920
Speaker 2: And you asked earlier about what kind of advice would

740
00:36:11,920 --> 00:36:14,520
Speaker 2: you get give to someone young wanting to open a restaurant,

741
00:36:14,560 --> 00:36:17,080
Speaker 2: I said, get a great least. That's the number one

742
00:36:17,120 --> 00:36:19,840
Speaker 2: reason why restaurants go out of business. They can't afford

743
00:36:19,960 --> 00:36:22,759
Speaker 2: you know, they got stars in their eyes and they go, yeah,

744
00:36:22,840 --> 00:36:25,200
Speaker 2: sure we'll sign that, you know, and you can't afford that.

745
00:36:25,719 --> 00:36:27,440
Speaker 4: You know. It's fundamental rules.

746
00:36:28,320 --> 00:36:32,200
Speaker 1: So food is you know, restaurants are all this excitement

747
00:36:32,320 --> 00:36:35,600
Speaker 1: and they're also fun and friendly, but they're also comfort

748
00:36:35,680 --> 00:36:38,440
Speaker 1: and so is food. Food is matty things. Food is

749
00:36:38,800 --> 00:36:41,560
Speaker 1: something that you want to share or when you have

750
00:36:41,680 --> 00:36:44,560
Speaker 1: excitement because you're in a new city. But it's also comfort.

751
00:36:44,680 --> 00:36:47,360
Speaker 1: So if you had to go to food for comfort,

752
00:36:47,920 --> 00:36:49,799
Speaker 1: is there a food would you like to go for

753
00:36:49,880 --> 00:36:50,480
Speaker 1: as kid.

754
00:36:50,360 --> 00:36:52,480
Speaker 3: Well, I probably would always go for your stratch of

755
00:36:52,520 --> 00:36:53,440
Speaker 3: Tell ice cream.

756
00:36:53,640 --> 00:36:57,640
Speaker 1: Oh oh as oh because actually my fond that it

757
00:36:57,680 --> 00:36:58,920
Speaker 1: had to be from the River Company.

758
00:36:59,000 --> 00:37:02,080
Speaker 3: No, but I definitely because my father who always felt

759
00:37:02,080 --> 00:37:04,960
Speaker 3: that we ate too much, but we would always give.

760
00:37:05,080 --> 00:37:07,280
Speaker 3: We give him like leaders.

761
00:37:07,440 --> 00:37:09,560
Speaker 4: Buy them from you your strate.

762
00:37:09,320 --> 00:37:14,440
Speaker 3: To Tell ice creams and in the middle of the

763
00:37:14,560 --> 00:37:16,560
Speaker 3: night we'd all go scoop and.

764
00:37:16,280 --> 00:37:18,600
Speaker 1: Skeep the ice cream in the middle. It was just

765
00:37:19,040 --> 00:37:20,120
Speaker 1: would bring such joy.

766
00:37:20,239 --> 00:37:22,680
Speaker 2: It's an accurate statement from Kim because her favorite thing

767
00:37:22,680 --> 00:37:25,000
Speaker 2: in the world is dessert and ice cream in particular,

768
00:37:25,640 --> 00:37:26,839
Speaker 2: she could dispense with the rest.

769
00:37:27,040 --> 00:37:30,239
Speaker 1: Yeah, I just have us. I love us. What was

770
00:37:30,320 --> 00:37:31,160
Speaker 1: your comfort food?

771
00:37:31,200 --> 00:37:32,040
Speaker 4: Oh? I got too many.

772
00:37:32,280 --> 00:37:35,600
Speaker 1: I mean it's insane. You don't have rules here.

773
00:37:36,480 --> 00:37:42,440
Speaker 2: I am a pork guy. I'm a consummate pork chops uh,

774
00:37:42,800 --> 00:37:48,120
Speaker 2: fresh time grilled, pan seared. I find the veal and

775
00:37:48,200 --> 00:37:49,640
Speaker 2: pork are best pants seared.

776
00:37:50,520 --> 00:37:53,719
Speaker 4: Uh. And I'm a big fan of Bays English muffins.

777
00:37:53,719 --> 00:37:56,400
Speaker 2: You may not know them, but they are from Chicago

778
00:37:56,560 --> 00:38:00,319
Speaker 2: and they're particular that my mother we they're they have

779
00:38:00,480 --> 00:38:06,319
Speaker 2: a certain baking soda taste to it. It's not sour though,

780
00:38:06,880 --> 00:38:10,320
Speaker 2: it's not white, it's not wheat, and it is spectacular.

781
00:38:11,040 --> 00:38:15,040
Speaker 2: And I do that with Lando Lakes butter and chunky

782
00:38:15,640 --> 00:38:20,040
Speaker 2: peanut butter and Smuckers strawberry.

783
00:38:19,800 --> 00:38:20,239
Speaker 1: More and more.

784
00:38:20,440 --> 00:38:23,279
Speaker 4: Yeah, and then I eat it with a slice of thirty.

785
00:38:23,080 --> 00:38:25,160
Speaker 1: Year old butter. Peanut butter and.

786
00:38:25,239 --> 00:38:28,520
Speaker 2: Strawberry and more butter on the top side more on

787
00:38:28,560 --> 00:38:31,040
Speaker 2: top of the both both sides.

788
00:38:31,080 --> 00:38:33,120
Speaker 4: You put the butter on, Okay, then you put the

789
00:38:33,120 --> 00:38:34,200
Speaker 4: Then you put the peanut butter.

790
00:38:34,480 --> 00:38:36,399
Speaker 1: Is it melted, So there's the butter. Is it hot?

791
00:38:36,440 --> 00:38:37,840
Speaker 4: It's hot. Yeah, you toast it.

792
00:38:37,920 --> 00:38:39,719
Speaker 2: You put that on it, Then you put the strawberry.

793
00:38:39,960 --> 00:38:41,399
Speaker 2: Then you put the top on it. And you eat

794
00:38:41,440 --> 00:38:45,080
Speaker 2: that with a big glass of milk and a side

795
00:38:45,440 --> 00:38:48,120
Speaker 2: of compete thirty year old compte.

796
00:38:47,880 --> 00:38:49,360
Speaker 1: That because it wasn't enough on it.

797
00:38:49,640 --> 00:38:54,239
Speaker 2: No, No, it's the balance again, okay, the balance of that.

798
00:38:54,880 --> 00:38:56,320
Speaker 1: Could I have one of those at Michael's?

799
00:38:56,480 --> 00:38:59,799
Speaker 4: Yeah, No, it's not on the menu in our brunch days.

800
00:39:00,080 --> 00:39:01,800
Speaker 1: It's so bad for you, it's okay.

801
00:39:02,920 --> 00:39:06,719
Speaker 2: Turkey BLTs is another one. The day after Thanksgiving. Yeah,

802
00:39:06,960 --> 00:39:09,680
Speaker 2: we make turkey bl teas on those same English muffets.

803
00:39:09,880 --> 00:39:12,680
Speaker 4: With a very thick tons of Helmans mayonnaise.

804
00:39:12,800 --> 00:39:15,160
Speaker 1: Okay, I'm coming home. Where does the mayonnaise go? This

805
00:39:15,200 --> 00:39:17,640
Speaker 1: isn't the BLT doesn't go on that other.

806
00:39:17,640 --> 00:39:20,799
Speaker 2: No, no, Hello, my father was a peanut butter and

807
00:39:20,800 --> 00:39:21,399
Speaker 2: mayonnaise guy.

808
00:39:21,440 --> 00:39:23,480
Speaker 1: So let's go have some food now and have some

809
00:39:23,600 --> 00:39:28,359
Speaker 1: fun and some hungry aleviation and comfort. Thank you very much,

810
00:39:28,400 --> 00:39:28,600
Speaker 1: thank

811
00:39:28,640 --> 00:39:30,799
Speaker 4: You, thank you time