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Speaker 1: Ruthie's Table for presented by Sky Fashion and Food and Rita.

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Speaker 1: I mean, did you ever at all think about restaurant

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Speaker 1: being in a restaurant?

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Speaker 2: Always?

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Speaker 3: I did you ever work in a restaurant?

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Speaker 2: I never did. I always have a fantasy about I

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Speaker 2: always wanted to open up a restaurant.

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Speaker 3: That makes sense. It makes sense because.

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Speaker 2: It was well, it was going to be like a

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Speaker 2: like a puppy kind of a thing, and I was

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Speaker 2: about comfort food. It would be here or anywhere anywhere,

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Speaker 2: but it was going to be comfort food. And you're

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Speaker 2: gonna say, Paul, this is the worst idea anyway. It

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Speaker 2: was going to be you know, pop pie, meat love,

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Speaker 2: and then a lot of things served at the table.

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Speaker 2: I would do Caesar saw at the table. I do

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Speaker 2: a caviar service at the table. I do a Bloody

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Speaker 2: Mary card at the table. I do an ice cream

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Speaker 2: cart at the table. So we kind of mixed that

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Speaker 2: with lots of carts going around lots of food, which

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Speaker 2: I know is probably not you couldn't get the staff

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Speaker 2: to do it, to make money to do it. But

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Speaker 2: my whole idea about it was is that I'd want

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Speaker 2: it to be so popular that I'd start a frozen

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Speaker 2: food business on my pot pies and my meat loaf

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Speaker 2: and my cherry pies and my whatever. That I would

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Speaker 2: start a frozen food business from my pub. Well I

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Speaker 2: think I passed.

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Speaker 1: No, you could still do it. It's a lot of

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Speaker 1: work and also it's a lot of what it is.

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Speaker 1: You have parents who took care of you and exposed you.

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Speaker 1: Did they take you to restaurants and spoken they did?

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Speaker 2: There was There weren't a lot of great ones, but

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Speaker 2: there was someone called the Spokane Club, which was like

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Speaker 2: a little you know, and they had great caesar salad

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Speaker 2: at the table, which I loved.

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Speaker 3: The Yeah, I love a good season stuff.

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Speaker 2: Yeah, I love it.

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Speaker 3: Do you make it?

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Speaker 2: I make a good one.

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Speaker 3: Do you have a secret idea?

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Speaker 2: I put it in the blender, which is sort of

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Speaker 2: unheard of. But they put a lot of worstersure in mine. Yeah,

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Speaker 2: and and of course yeah and mustard, of course, a

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Speaker 2: lot of I mean that one.

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Speaker 3: I don't it's a good idea to put in the blender.

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Speaker 2: It's easy, really because it was I put eggs and

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Speaker 2: of course yeah yeah, and lots of parmesan.

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Speaker 3: Yeah. So this is a very foody house.

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Speaker 2: Then we would go there would be another there'd be

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Speaker 2: a Japanese restaurant there in this town that wasn't that diverse.

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Speaker 2: There was a couple that came over from somewhere in Japan,

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Speaker 2: I don't know where, and they opened up a Japanese wrestlant.

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Speaker 2: There was only one. It was called the Sukiyaki In

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Speaker 2: and their specialty with sukiyaki, which isn't that yeah, So

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Speaker 2: and that you go into this little cute little place

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Speaker 2: in the bad part of town and then it was

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Speaker 2: you know, the table was on the ground and you

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Speaker 2: go with your feet underneath. And my brother and I

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Speaker 2: thought that was just so exciting because we have sukiyaki

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Speaker 2: and they bring the pots.

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Speaker 3: Of sukiyo Yeah, to this day, I love sukiyaka.

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Speaker 2: It's just in Tokyo, about two weeks to go and

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Speaker 2: we went to a restaurant and I go, I must

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Speaker 2: have some skakis because people listening. It's like a broth

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Speaker 2: and there's like like some noodles and mushrooms and tofu

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Speaker 2: and it's kind of has a sweet flavor to it.

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Speaker 2: I don't really know what all the ingredients are in it,

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Speaker 2: but it's it's quite sweet.

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Speaker 3: Do you cook it? Do you cook?

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Speaker 2: It made sukiyaki, But do.

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Speaker 3: You cook other foods other than I do?

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Speaker 2: I do? I do. One of my favorite things is

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Speaker 2: in Singapore. I had that Singapore chili crab. If you

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Speaker 2: ever had that, we'll make it for you.

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Speaker 3: I'd love to what it is it you.

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Speaker 2: Got crab and it's it's rarely chili's and spicy. It

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Speaker 2: takes about you kind of get everything ready. It's like

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Speaker 2: a paste of of of chili paste and then you

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Speaker 2: and then you flash pan it and you put it

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Speaker 2: in the paste and it takes about a minute.

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Speaker 3: Once you do it, take the crab out of the shell.

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Speaker 1: No. Beau and I were once in Hong Kong and

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Speaker 1: they had like the crab in the shell with the chili.

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Speaker 3: There's one of the best things.

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Speaker 2: That's what it is. Crack so that it gets in

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Speaker 2: a lot and then there's coriander.

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Speaker 3: Yeah yeah, yeah, yeah, delicious.

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Speaker 2: So I do that. I do a tie soup, I do,

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Speaker 2: I do. I like to try lots of things, you know.

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Speaker 2: So and then my parents just also take us at

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Speaker 2: Seattle and there was a Trader Vix which was it

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Speaker 2: was so exotic. The pineapple, which I thought was so amazing.

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Speaker 2: My brother would always over it to be strogging off.

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Speaker 3: And how far was Seattle from your house?

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Speaker 2: It was a five hour driver. It was a forty

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Speaker 2: five minute flight. Yeah, yeah, you go through the mountains.

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Speaker 1: Beautiful, my daughter in look up from Seattle. Really Yeah,

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Speaker 1: So my grandfather didn't go all the time, you have.

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Speaker 1: I loved its did a building there, there's some it's

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Speaker 1: a beautiful, beautiful.

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Speaker 2: City, and it's gorgeous city.

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Speaker 1: Yeah, but that was exotic. The Trader Vix, the Japanese.

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Speaker 2: There's another. My parents. My dad was really trying to

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Speaker 2: woo my mother and he took her. In the nineteen fifties,

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Speaker 2: there was a restaurant called Cannalyist and it was this

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Speaker 2: like mid century sort of cantilevered home. And his name

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Speaker 2: was I think is now he still has it, Brian Candalas,

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Speaker 2: I think is his name, anyway, And they had a

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Speaker 2: candless salad. I just had Easter dinner at my house

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Speaker 2: two years ago, and I made the candless salad and

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Speaker 2: it's made with romayne and it's a coddled egg in

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Speaker 2: the dressing with olive oil and lemon juice and parmesan

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Speaker 2: cheese and then fresh oregano, fresh mint, lots of fresh mint,

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Speaker 2: half tomatoes, lots of green onions and parmesan. And you

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Speaker 2: can image how delicious it. It's quite fresh and bright.

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Speaker 1: It sounds like you had a life of good food,

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Speaker 1: good effort travel.

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Speaker 3: Did they take you to Europe at all?

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Speaker 2: Did you they sent me to Europe? When I was

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Speaker 2: at university on my own with a friend. I never

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Speaker 2: But when I my dad passed away and my mother,

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Speaker 2: I decided I would take her to Italy and friends

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Speaker 2: as a gift to her. So we spent two weeks traveling,

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Speaker 2: which is great.

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Speaker 3: Went to Paris and was your first trip.

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Speaker 2: To No, it wasn't my first. I was in here

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Speaker 2: and we're going to go and so I took her

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Speaker 2: and she and my father used to go down. But

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Speaker 2: I took her to to Capri and and it was

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Speaker 2: quite fun. But she we got to Capri, I was

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Speaker 2: staying at a hotel the very end. Have you been

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Speaker 2: to Capri? That printed Tragara at the hotels the very end?

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Speaker 2: I said, oh, mom, this is a great hotel. We're

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Speaker 2: go's great. So we get there. She's like, I can't

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Speaker 2: walk this far as and there are no cars. Yeah,

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Speaker 2: she said, I can't walk. She was, You're gonna have

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Speaker 2: to change the hotel. I go, Mom, like, they're sold out.

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Speaker 2: This is summer. There's we're gonna have to leave. I

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Speaker 2: can't get there every day. So I said, hold on,

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Speaker 2: wait here. So I ran down to the butcher Drugger.

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Speaker 2: I said, guys, I said, my mom can't. I go, well,

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Speaker 2: we don't have any transportation. I go, what about the

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Speaker 2: luggage card? How do you get the luggage? They go, well,

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Speaker 2: we use these little carts. I go, well, what if

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Speaker 2: I ran out and get luggage carts and we'll put

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Speaker 2: a bestro chair in the back of it. I will

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Speaker 2: strap it in and whenever she whenever.

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Speaker 1: It's time for her to go the ideal son, you

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Speaker 1: can why not you we can strap her into the thing.

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Speaker 2: So my friends, my friends happened to be in Capri

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Speaker 2: and they were like, they called me on myself and

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Speaker 2: they were singing the Creek Kid and did we just

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Speaker 2: see your mother whiz by the back of the luggage

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Speaker 2: car singing a be strut chair. I go, yeah, that's

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Speaker 2: actually gets around the island.

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Speaker 1: Cool that it's a really good that's spars. I didn't

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Speaker 1: have that for more people because I maybe you think

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Speaker 1: it was sailing and then you have to walk all

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Speaker 1: the way up.

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Speaker 2: That's the thing you go to hold Fontaline. You can

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Speaker 2: take the little boat there, but that walk up to front.

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Speaker 3: Yeah, but it's my favorite