1 00:00:00,120 --> 00:00:08,959 Speaker 1: Yeah, alright, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:09,080 --> 00:00:10,840 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:10,920 --> 00:00:14,360 Speaker 1: daughter and co host, and I'm always Hungry. Sophie and 4 00:00:14,400 --> 00:00:17,319 Speaker 1: I gathered around my stove to cook together. Well you cook, 5 00:00:17,640 --> 00:00:19,840 Speaker 1: I asked the questions, and eat the food if there's 6 00:00:19,880 --> 00:00:21,800 Speaker 1: any food left. We come to the table together to 7 00:00:21,840 --> 00:00:24,279 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:24,360 --> 00:00:26,599 Speaker 1: stories that matter to us. All right, So this is 9 00:00:26,640 --> 00:00:28,600 Speaker 1: something we have not done together for a while, but 10 00:00:28,760 --> 00:00:31,080 Speaker 1: we have a history in doing it, and that is Yes, 11 00:00:31,120 --> 00:00:34,120 Speaker 1: today we were talking about our travel history. I know, 12 00:00:34,760 --> 00:00:36,639 Speaker 1: I feel like it kind of shaped who you are 13 00:00:36,640 --> 00:00:39,839 Speaker 1: as a person today and our relationship it is, Okay, 14 00:00:39,920 --> 00:00:42,040 Speaker 1: I like it. You getting deep? Okay, Well that's the 15 00:00:42,080 --> 00:00:45,160 Speaker 1: end of that. Okay, what are we making here? So, 16 00:00:45,320 --> 00:00:50,600 Speaker 1: I mean, one of my favorite things about our relationship 17 00:00:51,680 --> 00:00:54,520 Speaker 1: is that I got an opportunity to watch you discover 18 00:00:54,680 --> 00:00:58,480 Speaker 1: some like really amazing food moments in different places in 19 00:00:58,480 --> 00:01:06,800 Speaker 1: the world, you know, France, Italy, Spain, Ireland, London, you know, 20 00:01:08,200 --> 00:01:12,160 Speaker 1: and obviously you get different things in different places. So 21 00:01:12,160 --> 00:01:14,760 Speaker 1: I'm just gonna put together a little bit of like 22 00:01:14,040 --> 00:01:18,440 Speaker 1: a like a tasting plate, have some cured meats like 23 00:01:18,480 --> 00:01:25,560 Speaker 1: prasciutto from Italy obviously, surroundo Stallham from Spain. And then 24 00:01:25,560 --> 00:01:28,959 Speaker 1: I'm gonna pop open some oysters. Um. But but I'm 25 00:01:28,959 --> 00:01:31,120 Speaker 1: going to teach you how to make something really easy. 26 00:01:31,160 --> 00:01:33,280 Speaker 1: Do you know what minnonette is? Yeah? Of course I 27 00:01:33,280 --> 00:01:37,880 Speaker 1: love minonat Okay, I eat a lot of oysters. I 28 00:01:37,920 --> 00:01:40,520 Speaker 1: love mint. Do you know how to make it? I've 29 00:01:40,520 --> 00:01:43,040 Speaker 1: never made it myself, but it's what do you think 30 00:01:43,040 --> 00:01:48,000 Speaker 1: it is? It's vinegar, some onion, I don't know, maybe 31 00:01:48,160 --> 00:01:50,680 Speaker 1: like some earth like you ever put like parsley or 32 00:01:50,680 --> 00:01:58,279 Speaker 1: anything in it? Well, classically it's red wine vinegar. Finally, 33 00:01:58,360 --> 00:02:03,480 Speaker 1: dice shallots, oh right, right, oh god, I love shallotte. Yeah, 34 00:02:03,520 --> 00:02:08,160 Speaker 1: I have some here and black pepper. Oh and then 35 00:02:08,400 --> 00:02:11,639 Speaker 1: sometimes like like a bar American, we did a mint 36 00:02:11,720 --> 00:02:13,440 Speaker 1: minyon net, so we put fresh mint in. I like 37 00:02:13,480 --> 00:02:16,480 Speaker 1: the tarragon it because I like it with shell fish. 38 00:02:16,639 --> 00:02:19,520 Speaker 1: So do we have any tarragon? How we do? Okay, 39 00:02:20,040 --> 00:02:23,320 Speaker 1: So I'm gonna I'm gonna finally chop up the shallotte. 40 00:02:24,320 --> 00:02:27,280 Speaker 1: I mean it's basically like I mean, it's it's like, 41 00:02:27,400 --> 00:02:30,000 Speaker 1: let's put this way, It's like red wine vinegar with 42 00:02:30,040 --> 00:02:32,800 Speaker 1: a little flavor in it. That's basically the idea, and 43 00:02:32,840 --> 00:02:35,640 Speaker 1: the whole idea has to shave with oysters so that 44 00:02:35,720 --> 00:02:38,320 Speaker 1: it's just kind of enhanced the brininess of the oysters. 45 00:02:39,320 --> 00:02:49,480 Speaker 1: When the moon hit, sera a big pizza pie. That's Mari. 46 00:02:51,960 --> 00:02:54,840 Speaker 1: What is that about? What do you? Why are you singing? 47 00:02:55,280 --> 00:02:59,520 Speaker 1: Don't sing? I love you to death? Don't sing? Are 48 00:02:59,560 --> 00:03:01,280 Speaker 1: you in the moo of what are you trying to? 49 00:03:01,800 --> 00:03:04,440 Speaker 1: Trying to transport myself to Rome like you do every 50 00:03:04,639 --> 00:03:08,040 Speaker 1: ten minutes? What do you mean? I'm there? Oh my gosh, 51 00:03:08,080 --> 00:03:11,239 Speaker 1: you wish okay? So I think this is a really 52 00:03:11,280 --> 00:03:13,760 Speaker 1: good time for us to talk about, you know, our 53 00:03:13,840 --> 00:03:20,040 Speaker 1: travel history, both together and not together, but we've traveled 54 00:03:20,080 --> 00:03:22,000 Speaker 1: together a lot, like it's it's one of the things 55 00:03:22,000 --> 00:03:24,560 Speaker 1: that I'm so glad that well that I decided to 56 00:03:24,600 --> 00:03:27,640 Speaker 1: do with you when you were old enough. The first 57 00:03:27,680 --> 00:03:30,240 Speaker 1: time that you and I went out of the country 58 00:03:30,240 --> 00:03:36,760 Speaker 1: together was you were very young. I think you were five, four, six, 59 00:03:37,040 --> 00:03:40,480 Speaker 1: six or seven. So, Tyler Florence, who is you know? 60 00:03:40,520 --> 00:03:43,040 Speaker 1: I've known forever, you know, great chef in San Francisco, 61 00:03:43,080 --> 00:03:44,440 Speaker 1: and I've been on the food now for a long time. 62 00:03:44,600 --> 00:03:47,320 Speaker 1: Just a great guy. He was. He rented a house 63 00:03:48,200 --> 00:03:52,320 Speaker 1: in the south of France. It sounds so fancy, and 64 00:03:52,720 --> 00:03:56,040 Speaker 1: really it is, but he he rented a house in 65 00:03:56,080 --> 00:03:58,160 Speaker 1: the south of France and said to me, like, I'm 66 00:03:58,160 --> 00:04:01,800 Speaker 1: going with my girlfriend and I'm taking Miles, his son, 67 00:04:02,320 --> 00:04:05,040 Speaker 1: and um, I would love for you and and and 68 00:04:05,080 --> 00:04:08,640 Speaker 1: Sophie to come. So we went. We went, and it 69 00:04:08,720 --> 00:04:11,080 Speaker 1: was lovely. I mean, the South of France is just 70 00:04:11,120 --> 00:04:12,960 Speaker 1: an amazing you know, it's an amazing place. You don't 71 00:04:13,000 --> 00:04:14,920 Speaker 1: remember it, but you know, it's like like it all 72 00:04:14,920 --> 00:04:18,920 Speaker 1: smells like lavender. It really does. I mean it's you know, 73 00:04:19,000 --> 00:04:21,640 Speaker 1: and you go to like the local you know, market 74 00:04:21,680 --> 00:04:24,560 Speaker 1: and you buy food. We cooked so much and the 75 00:04:24,600 --> 00:04:27,400 Speaker 1: markets that are amazing. Yeah, And one of the one 76 00:04:27,440 --> 00:04:29,320 Speaker 1: of the things I really remember from that trip, you 77 00:04:29,400 --> 00:04:32,200 Speaker 1: hurt yourself. You cut yourself with a bread knife. I 78 00:04:32,200 --> 00:04:33,840 Speaker 1: don't know, I'm not even sure what you were doing 79 00:04:33,839 --> 00:04:36,560 Speaker 1: with a bread knife in your hand, but but like 80 00:04:36,720 --> 00:04:39,800 Speaker 1: it was like this delaye crying because like you didn't 81 00:04:39,839 --> 00:04:41,560 Speaker 1: know that you hurt yourself, and then you saw like 82 00:04:41,880 --> 00:04:44,159 Speaker 1: you started to bleed from from the syrabia. I didn't 83 00:04:44,160 --> 00:04:45,760 Speaker 1: think it hurt I just was just and then it 84 00:04:45,839 --> 00:04:48,880 Speaker 1: was just it was like a delayed I wanted to 85 00:04:48,960 --> 00:04:53,520 Speaker 1: kill myself because I felt so badly. But but anyway, 86 00:04:53,680 --> 00:04:55,919 Speaker 1: we had a nice time in south of France. But 87 00:04:55,960 --> 00:04:57,680 Speaker 1: like you, I mean you barely remember that. I mean 88 00:04:57,720 --> 00:04:59,640 Speaker 1: I barely remember it, but now like I'm sure you 89 00:04:59,640 --> 00:05:02,080 Speaker 1: barely remember it. But then when you were like eleven 90 00:05:02,120 --> 00:05:03,680 Speaker 1: or twelve, I was like, it's time for me to 91 00:05:03,720 --> 00:05:07,200 Speaker 1: take her to some fun places that like I think, 92 00:05:07,360 --> 00:05:10,359 Speaker 1: I think it's really important to bring young people to 93 00:05:10,440 --> 00:05:12,640 Speaker 1: expose them too as much as you can. And that 94 00:05:12,680 --> 00:05:17,080 Speaker 1: can mean anything in my case because I'm so interested 95 00:05:17,120 --> 00:05:19,080 Speaker 1: in food because of what I do for a living 96 00:05:20,200 --> 00:05:22,760 Speaker 1: and what it's meant to my life that I like 97 00:05:22,880 --> 00:05:26,800 Speaker 1: going places based on you know, what food and ingredients 98 00:05:26,800 --> 00:05:30,320 Speaker 1: are available. So I started with the classic with you, 99 00:05:30,440 --> 00:05:33,560 Speaker 1: and I took you to Paris and you look like 100 00:05:33,600 --> 00:05:36,520 Speaker 1: a little French girl, like with a beret bret. I 101 00:05:36,560 --> 00:05:38,120 Speaker 1: know you were wearing a beret like he was so 102 00:05:38,160 --> 00:05:40,960 Speaker 1: excited you wanted to wear a beret. And I have 103 00:05:41,040 --> 00:05:42,960 Speaker 1: a picture of you in front of the Eiffel Tower. 104 00:05:43,040 --> 00:05:45,159 Speaker 1: All you needed was like a bag get in your hand. Yeah, 105 00:05:45,240 --> 00:05:47,680 Speaker 1: that picture needs to be locked away. You know, it's 106 00:05:47,680 --> 00:05:50,680 Speaker 1: a good one. It's so good. I mean, but it's 107 00:05:50,720 --> 00:05:53,400 Speaker 1: it's like classic, you you know, and you know, we 108 00:05:53,400 --> 00:05:56,080 Speaker 1: we we walked around a lot, we saw a lot 109 00:05:56,120 --> 00:05:58,360 Speaker 1: of the city, but really what we did was we 110 00:05:58,520 --> 00:06:01,000 Speaker 1: ate a lot of shellfish and a lot of chocolate. 111 00:06:01,440 --> 00:06:04,360 Speaker 1: Oh yes, exact chocolate. We went to the chocolate chops 112 00:06:04,360 --> 00:06:06,640 Speaker 1: in Paris, and we went to a lot of bistros 113 00:06:06,680 --> 00:06:09,720 Speaker 1: and brasseries and ate like plateaus of freedom or which 114 00:06:09,760 --> 00:06:13,280 Speaker 1: is like just like these big giant towers of shellfish 115 00:06:13,360 --> 00:06:17,640 Speaker 1: like lobster and you know, mollusks, mollusks like oysters and 116 00:06:17,720 --> 00:06:22,800 Speaker 1: clams and muscles and you know, shrimp and prawns and crab. 117 00:06:22,880 --> 00:06:25,520 Speaker 1: It just went on forever, and literally that was the 118 00:06:25,560 --> 00:06:30,719 Speaker 1: beginning of your love for that kind of food. Well, 119 00:06:30,720 --> 00:06:33,160 Speaker 1: I mean, I've always kind of like shellfish though, I know, 120 00:06:33,279 --> 00:06:35,440 Speaker 1: but like you hadn't eaten it in Paris on a 121 00:06:35,520 --> 00:06:38,520 Speaker 1: plateau of Freedom, Mara, like like you were you were, 122 00:06:38,600 --> 00:06:41,839 Speaker 1: like you were totally into it, and like and then 123 00:06:41,920 --> 00:06:45,080 Speaker 1: you know, when I opened Bar American, we had these 124 00:06:45,080 --> 00:06:47,719 Speaker 1: plateaus of of shellfish and like you would literally sit 125 00:06:47,760 --> 00:06:52,520 Speaker 1: there by yourself and eat a tower of shellfish and 126 00:06:52,560 --> 00:06:54,880 Speaker 1: some profiderals. I mean it was like you know, I know, 127 00:06:54,960 --> 00:06:58,640 Speaker 1: it's crazy. And speaking of Paris, I'm I still to 128 00:06:58,680 --> 00:07:03,440 Speaker 1: this day have had my my favorite meal of all time. There. 129 00:07:03,600 --> 00:07:06,359 Speaker 1: Tell me about it. I can't remember the name of 130 00:07:06,360 --> 00:07:08,400 Speaker 1: the restaurant, but I'm sure you'll remember it. It was 131 00:07:08,480 --> 00:07:11,480 Speaker 1: it was called La It's It's It's it was Joe, 132 00:07:11,560 --> 00:07:17,160 Speaker 1: It's Joel Roby. Sean's more casual, although it's not casual casual, 133 00:07:17,600 --> 00:07:20,000 Speaker 1: it's pretty upscale. But Joe Joel Robi is one of 134 00:07:20,040 --> 00:07:25,640 Speaker 1: the great fresh French chefs in history, and his restaurants, 135 00:07:25,680 --> 00:07:28,440 Speaker 1: his high end restaurants, were very very very very high end, 136 00:07:28,520 --> 00:07:30,760 Speaker 1: and so this was his sort of attempt at being 137 00:07:30,760 --> 00:07:35,160 Speaker 1: more casual but an end. It was more than his 138 00:07:35,600 --> 00:07:38,520 Speaker 1: you know, his three star, big time Michelin restaurants. It 139 00:07:38,640 --> 00:07:41,239 Speaker 1: was like a bar almost right, Well, it's like a counter, 140 00:07:42,160 --> 00:07:44,320 Speaker 1: but they call it like the food counter. There were 141 00:07:44,360 --> 00:07:46,800 Speaker 1: there's a couple of tables around the outskirts, but basically 142 00:07:46,840 --> 00:07:49,800 Speaker 1: you eat at the bar. I love that. I love 143 00:07:49,840 --> 00:07:52,080 Speaker 1: eating at a counter. I love eating at a bar. 144 00:07:52,320 --> 00:07:55,000 Speaker 1: I would always rather do that than stead of a table, always, 145 00:07:55,080 --> 00:07:57,800 Speaker 1: unless it's like a like a lounge sort of barating 146 00:07:57,920 --> 00:08:00,520 Speaker 1: is great, but but but this is like they don't 147 00:08:00,520 --> 00:08:04,680 Speaker 1: consider that a bar. They consider it like the food counter. Right, Okay, 148 00:08:04,680 --> 00:08:07,360 Speaker 1: So for that meal, I mean, I'm sure you remember this, 149 00:08:07,440 --> 00:08:11,000 Speaker 1: but we had blue lobster, which I had never had before. 150 00:08:11,400 --> 00:08:12,920 Speaker 1: Do you know where they you know where they really 151 00:08:12,920 --> 00:08:16,200 Speaker 1: come from. They come from Brittany, which is you know, 152 00:08:16,520 --> 00:08:18,360 Speaker 1: it's a it's a it's a place in France. It's 153 00:08:18,440 --> 00:08:23,680 Speaker 1: very close to England, Okay. And then the star of 154 00:08:23,680 --> 00:08:26,440 Speaker 1: the show, in my opinion, but blue lobsters are really rare, 155 00:08:26,600 --> 00:08:29,440 Speaker 1: that's why they're so expensive. The star of the show, 156 00:08:29,480 --> 00:08:33,000 Speaker 1: in my opinion, was these langustine dumplings. Right, I mean, 157 00:08:33,920 --> 00:08:37,079 Speaker 1: the food there is sick. But that trip is the 158 00:08:37,080 --> 00:08:41,000 Speaker 1: first time I'd ever heard of langustine, and I absolutely 159 00:08:41,040 --> 00:08:45,360 Speaker 1: fell in love. I fell in love with it. Yeah, 160 00:08:45,400 --> 00:08:48,880 Speaker 1: I mean yep, and and and frankly, I didn't want 161 00:08:48,880 --> 00:08:50,640 Speaker 1: to give you some culture, so I took you to 162 00:08:50,679 --> 00:08:53,360 Speaker 1: the Louver and we saw two things. We saw the 163 00:08:53,800 --> 00:08:56,120 Speaker 1: Venus de Milo and we saw Mona Lisa, And that 164 00:08:56,200 --> 00:08:58,120 Speaker 1: was it. I mean, because like you're eleven years old, 165 00:08:58,120 --> 00:08:59,800 Speaker 1: like how much time do you really want to spend 166 00:08:59,800 --> 00:09:03,040 Speaker 1: it in museum. I mean, so I'll let you see 167 00:09:03,080 --> 00:09:06,240 Speaker 1: the classics. And then we went to a lunch and 168 00:09:06,280 --> 00:09:10,600 Speaker 1: we ate French fries and and shellfish exactly basically for 169 00:09:10,640 --> 00:09:12,200 Speaker 1: the whole trip. Oh my gosh, I wish I had 170 00:09:12,200 --> 00:09:13,880 Speaker 1: those pictures. I don't. I don't like to have any 171 00:09:13,880 --> 00:09:16,360 Speaker 1: pictures left. But you know the great thing about those 172 00:09:16,400 --> 00:09:18,760 Speaker 1: big towers of shellfish is like it's like a free 173 00:09:18,800 --> 00:09:20,960 Speaker 1: for all. There's a place in what's the part of 174 00:09:21,600 --> 00:09:23,679 Speaker 1: Paris if they get what the neighborhood is called. Anyway, 175 00:09:23,720 --> 00:09:26,840 Speaker 1: there's a there's a restaurant called Pietro cosch Home which 176 00:09:26,920 --> 00:09:29,960 Speaker 1: is three Little pigs, and I think it's a twenty 177 00:09:30,000 --> 00:09:32,760 Speaker 1: four hour brasserie, you know, where you can get like 178 00:09:32,800 --> 00:09:35,360 Speaker 1: steak freed. Then you get like, you know, you get 179 00:09:35,400 --> 00:09:38,320 Speaker 1: steak freed, and you get like, uh, you know, lots 180 00:09:38,360 --> 00:09:41,040 Speaker 1: of you know, you know, towers of shellfish and French 181 00:09:41,040 --> 00:09:42,760 Speaker 1: fries and things like that. You eat the classics and 182 00:09:42,760 --> 00:09:47,280 Speaker 1: stuff like that. And there's actually my favorite kitchen store 183 00:09:47,400 --> 00:09:49,680 Speaker 1: in Paris is right there. It's called the hill Oran. 184 00:09:50,280 --> 00:09:52,080 Speaker 1: And every time I'm in Paris, I stopped by there 185 00:09:52,080 --> 00:09:53,959 Speaker 1: and I was buy something either for myself or is 186 00:09:54,000 --> 00:09:57,520 Speaker 1: a gift or both. And we got stuck in Paris 187 00:09:57,960 --> 00:09:59,360 Speaker 1: a couple of years ago on our way to the 188 00:09:59,400 --> 00:10:02,719 Speaker 1: Moufie coast. Stuck in Paris is really not even a 189 00:10:02,720 --> 00:10:05,959 Speaker 1: phrase anybody should know, but but that's what happened. We 190 00:10:07,240 --> 00:10:09,200 Speaker 1: our flight got delayed whatever. We had to stay in 191 00:10:09,240 --> 00:10:13,520 Speaker 1: Paris for you know, one day we went to piedicco 192 00:10:13,559 --> 00:10:15,760 Speaker 1: Shown and we brought a bunch of We bought a 193 00:10:15,800 --> 00:10:18,520 Speaker 1: bunch of like beautiful copper pans and we brought them 194 00:10:18,559 --> 00:10:21,679 Speaker 1: as gifts to the people of Scolio and in a 195 00:10:21,679 --> 00:10:25,000 Speaker 1: maufie that they cooked with. So it's you know, that's 196 00:10:25,080 --> 00:10:27,120 Speaker 1: you know, that's that's what's one of the beauties of 197 00:10:27,120 --> 00:10:28,959 Speaker 1: of of a town like that. It's like it has 198 00:10:29,000 --> 00:10:46,439 Speaker 1: so much to offer in so many directions. Finally die 199 00:10:46,520 --> 00:10:53,040 Speaker 1: some shalots. I love shallots. Yeah, they're great. I mean, 200 00:10:53,440 --> 00:10:55,440 Speaker 1: one thing about shoots or they're just there's just a 201 00:10:55,440 --> 00:10:59,920 Speaker 1: little bit sweeter than an onion. Um, they're less hard. 202 00:11:00,240 --> 00:11:03,520 Speaker 1: One of my favorite quarantine tweets, I forget who it was, 203 00:11:03,600 --> 00:11:06,520 Speaker 1: but it was like, why didn't anyone ever tell me 204 00:11:06,559 --> 00:11:13,000 Speaker 1: about chalats? Exactly good stuff. So basically, while you're doing 205 00:11:13,000 --> 00:11:16,280 Speaker 1: is put the shells in the bowl, some black pepper 206 00:11:17,800 --> 00:11:21,920 Speaker 1: and then some red wine vinegar. What's some tarragon in there? Sure? 207 00:11:24,000 --> 00:11:29,960 Speaker 1: A little bit of tarragon. How do you describe tarragon flavor? Licorice? 208 00:11:31,120 --> 00:11:34,760 Speaker 1: Got that a nise flavor? Yeah, liquorice? She not a 209 00:11:34,760 --> 00:11:38,000 Speaker 1: lot of people like tarragon. Oh. I like tarragona but 210 00:11:38,000 --> 00:11:40,680 Speaker 1: I also like fennel. Yeah. Yeah, a lot of people 211 00:11:40,679 --> 00:11:43,440 Speaker 1: don't like phennel, but I like tarragon when it comes 212 00:11:43,440 --> 00:11:49,040 Speaker 1: to like, I like it in in shellfish, lopster, crab, oysters, 213 00:11:49,800 --> 00:11:53,800 Speaker 1: things like that, things that are rich. Okay, And that's 214 00:11:53,800 --> 00:11:55,280 Speaker 1: what I mean in it. I mean, so just a 215 00:11:55,280 --> 00:11:59,120 Speaker 1: handful of ingredients. Yeah, it's like a little purple that. 216 00:12:02,160 --> 00:12:06,480 Speaker 1: So when you do is like obviously it's acidic, but 217 00:12:06,520 --> 00:12:08,360 Speaker 1: you get the crunch from the onion and the sweetness 218 00:12:08,360 --> 00:12:10,559 Speaker 1: of the onion and then a little bit of peppery 219 00:12:10,840 --> 00:12:13,560 Speaker 1: this from the pepper, and then some brightness and some 220 00:12:13,720 --> 00:12:17,480 Speaker 1: like liquorice flavor from the from The's an easy sauce. 221 00:12:17,520 --> 00:12:20,440 Speaker 1: I mean, it's it's great. I could like drink minione. 222 00:12:20,640 --> 00:12:29,640 Speaker 1: I love vinegar so much. Yes. We then went to Rome. 223 00:12:30,200 --> 00:12:32,960 Speaker 1: It was our second trip. I mean, we really did 224 00:12:33,000 --> 00:12:36,800 Speaker 1: the classic European cities one after the other, like each 225 00:12:36,880 --> 00:12:40,920 Speaker 1: year we'd go, just the two of us. And you know, 226 00:12:41,200 --> 00:12:44,600 Speaker 1: we ate, I mean a lot of pizza, a lot 227 00:12:44,640 --> 00:12:48,760 Speaker 1: of pasta. You got really into pursiuto. Like you're you're 228 00:12:49,040 --> 00:12:51,480 Speaker 1: like you like cured ham. You like a cured ham. 229 00:12:51,520 --> 00:12:53,440 Speaker 1: I love a cured ham. Oh my god, I love 230 00:12:53,440 --> 00:12:56,040 Speaker 1: a cured ham. Yeah. We ate. Oh my god, we 231 00:12:56,080 --> 00:12:59,840 Speaker 1: eat so much pizza. Oh my gosh, so much pizza. 232 00:13:00,640 --> 00:13:03,640 Speaker 1: And we stayed at this hotel called Hotel Uncle Terra, 233 00:13:03,760 --> 00:13:06,040 Speaker 1: which is like right near the Spanish Steps. And actually 234 00:13:06,800 --> 00:13:09,000 Speaker 1: it's the first when I guess it was the first 235 00:13:09,000 --> 00:13:11,080 Speaker 1: time I went to Rome. I was with your mom, 236 00:13:11,160 --> 00:13:13,400 Speaker 1: and it was really I mean, we had we had 237 00:13:13,440 --> 00:13:16,200 Speaker 1: a really great time there. It was actually when Princess 238 00:13:16,200 --> 00:13:20,000 Speaker 1: Diana was killed in that car accident. I mean, everybody 239 00:13:20,040 --> 00:13:22,600 Speaker 1: remembers where they were when that happened, and we were 240 00:13:22,720 --> 00:13:24,719 Speaker 1: we were in Rome, actually, and you were at home 241 00:13:24,760 --> 00:13:27,400 Speaker 1: with your with your grandmother, and we stayed at this hotel. 242 00:13:28,000 --> 00:13:30,800 Speaker 1: We we we we stayed at that hotel. And then the 243 00:13:30,800 --> 00:13:33,280 Speaker 1: first time I took you there, we stayed there as well. 244 00:13:33,600 --> 00:13:35,640 Speaker 1: It's a really adorable place. And they had that cute 245 00:13:35,640 --> 00:13:39,800 Speaker 1: little bar. That bar it's like you you like, ernest 246 00:13:39,800 --> 00:13:42,800 Speaker 1: Hemmy is going to walk in any minute. It's so beautiful. 247 00:13:42,880 --> 00:13:44,920 Speaker 1: It's like tiny. I mean, it could fit like five 248 00:13:44,920 --> 00:13:48,280 Speaker 1: people in it, but it's so beautifully appointed and you 249 00:13:48,360 --> 00:13:50,079 Speaker 1: just wanted to drink a cocktail there. And there's like 250 00:13:50,120 --> 00:13:52,640 Speaker 1: a picture of me, like twelve years old sitting at 251 00:13:52,679 --> 00:13:57,280 Speaker 1: that bar wearing the ugliest headband that's ever existed. Yeah, 252 00:13:57,320 --> 00:14:00,559 Speaker 1: I mean, yeah, exactly. And then we went to Barcelona. 253 00:14:01,040 --> 00:14:06,040 Speaker 1: Was that next Barcelona? Was next Barcelona? I loved Barcelona. 254 00:14:06,120 --> 00:14:08,720 Speaker 1: I watched you fall in love with Serrano Ham in Barcelona. 255 00:14:09,679 --> 00:14:13,800 Speaker 1: Barcelona was like you could not get enough of it. 256 00:14:13,840 --> 00:14:17,359 Speaker 1: I had to take you to all these hand bars crazy. 257 00:14:17,480 --> 00:14:19,560 Speaker 1: I mean, well, you know it's probably when I say handbars, 258 00:14:19,560 --> 00:14:23,080 Speaker 1: it's like I remember I remember coming home and being like, mom, 259 00:14:23,160 --> 00:14:25,680 Speaker 1: you're never gonna believe what I had. This Ham is 260 00:14:25,720 --> 00:14:27,480 Speaker 1: so I like thought I discovered it. I was like, 261 00:14:27,640 --> 00:14:30,560 Speaker 1: you will, you won't believe this Ham. We're just gonna 262 00:14:30,560 --> 00:14:34,840 Speaker 1: go with the fact that you did discover Serono. Okay, sure, So, 263 00:14:34,840 --> 00:14:38,640 Speaker 1: so Serrano Ham really good quality. Serrano Ham is made 264 00:14:38,640 --> 00:14:42,440 Speaker 1: with pigs, blackfooted pigs that they're a special breed of pig, 265 00:14:42,560 --> 00:14:45,560 Speaker 1: and they feed them one thing. Do you know this story? No, 266 00:14:46,040 --> 00:14:48,880 Speaker 1: they feed them acorns. Oh I do know this story. Yes, 267 00:14:49,440 --> 00:14:53,720 Speaker 1: that's sort of the homework of delicious Serrano hamm. And 268 00:14:53,720 --> 00:14:55,800 Speaker 1: then of course it's cured and then sliced in like 269 00:14:55,840 --> 00:14:57,920 Speaker 1: you go you go to any like really good topas 270 00:14:58,000 --> 00:15:01,400 Speaker 1: bar in in in Spain anywhere, and you'll see, you know, 271 00:15:01,480 --> 00:15:03,960 Speaker 1: you'll see like the leg of the ham like on 272 00:15:04,080 --> 00:15:07,320 Speaker 1: this in this sort of brace almost and they and 273 00:15:07,400 --> 00:15:11,520 Speaker 1: then the you know, the sort of the person behind 274 00:15:11,560 --> 00:15:15,200 Speaker 1: the counter is you know, almost always an amazing expert 275 00:15:15,280 --> 00:15:18,240 Speaker 1: at slicing the ham like paper thin and you know, 276 00:15:18,440 --> 00:15:20,800 Speaker 1: just enough little fat on the edges, and like the 277 00:15:20,840 --> 00:15:24,240 Speaker 1: beau of beautiful curing Ham running through it like Sorronto 278 00:15:24,320 --> 00:15:28,080 Speaker 1: ham as opposed to purshoot the purshoot there is. It's 279 00:15:28,160 --> 00:15:31,080 Speaker 1: it's a lot sort of lighter in in sort of 280 00:15:31,400 --> 00:15:37,280 Speaker 1: in its flavor and also in its texture. Serrano ham 281 00:15:37,360 --> 00:15:40,520 Speaker 1: has has more density to it. It's got a little 282 00:15:40,520 --> 00:15:42,640 Speaker 1: bit more chew to it. I mean, I like them both, 283 00:15:42,840 --> 00:15:44,480 Speaker 1: I don't like one more than the other. I think 284 00:15:44,480 --> 00:15:48,160 Speaker 1: that they're both fantastic. I also remember we went to 285 00:15:48,720 --> 00:15:52,720 Speaker 1: we went to this cool little bar that I believe 286 00:15:52,800 --> 00:15:55,720 Speaker 1: we were in Spain, and it was I'm gonna butcher, 287 00:15:56,040 --> 00:16:00,320 Speaker 1: I'm gonna butcher this, but I don't like it. It 288 00:16:00,440 --> 00:16:06,880 Speaker 1: was a lot of preserved yes, yes, shellfish. No, you 289 00:16:06,880 --> 00:16:10,360 Speaker 1: know what it is. It's you. You're actually older when 290 00:16:10,360 --> 00:16:12,160 Speaker 1: we went to Barcelona. You might have been seventeen or 291 00:16:12,200 --> 00:16:15,400 Speaker 1: six sixteen maybe, yeah, I feel like that was after 292 00:16:15,480 --> 00:16:17,640 Speaker 1: we went to London. Yeah, no, I think you're right. 293 00:16:17,720 --> 00:16:20,440 Speaker 1: Maybe you were sixteen at that point. Yes, it's called 294 00:16:20,600 --> 00:16:22,920 Speaker 1: it's something with a queue to the bar and they 295 00:16:22,960 --> 00:16:29,480 Speaker 1: have a lot of tinned shellfish and fish like tuna, anchovy, sardine, 296 00:16:29,600 --> 00:16:31,640 Speaker 1: which I really like now. But I was not. I 297 00:16:32,440 --> 00:16:34,320 Speaker 1: couldn't do it. I know, I remember you were not. 298 00:16:34,440 --> 00:16:36,800 Speaker 1: You weren't into it. But it's it's a it's a 299 00:16:36,840 --> 00:16:39,560 Speaker 1: part of the culture there. You know, this like because 300 00:16:39,600 --> 00:16:42,680 Speaker 1: it's delicious food and tins, you know, which is kind 301 00:16:42,680 --> 00:16:44,480 Speaker 1: of a funny idea when you think about it, but 302 00:16:44,840 --> 00:16:48,560 Speaker 1: you're talking about spectacular quality and it's like, you know, 303 00:16:48,920 --> 00:16:52,200 Speaker 1: it's preserved basically, right, and people stand at the bars 304 00:16:52,240 --> 00:16:53,680 Speaker 1: and they open these tins of this, that and the 305 00:16:53,680 --> 00:16:55,760 Speaker 1: other thing, and you know it's like eating it's like 306 00:16:55,840 --> 00:16:58,320 Speaker 1: that that that kind of version of tapas. The other 307 00:16:58,360 --> 00:17:01,840 Speaker 1: thing that's really really big in bar Salona is gin 308 00:17:01,920 --> 00:17:05,720 Speaker 1: and tonics. Really yes, gin tonic. It's it's I mean 309 00:17:05,760 --> 00:17:08,000 Speaker 1: it just sounds like a London thing, you know, but 310 00:17:09,080 --> 00:17:12,440 Speaker 1: gin and tonic in Barcelona is a thing. It's a culture. 311 00:17:12,520 --> 00:17:14,919 Speaker 1: There's there's actually a place called Bobbies. I think we 312 00:17:14,960 --> 00:17:18,119 Speaker 1: went where they have like this huge I know, I 313 00:17:18,119 --> 00:17:19,680 Speaker 1: didn't know you and I didn't go. I want I 314 00:17:19,720 --> 00:17:22,000 Speaker 1: went there with Lawrence. They have like this, you know, 315 00:17:22,040 --> 00:17:24,720 Speaker 1: they have menus of different kinds of gin tonics that 316 00:17:24,840 --> 00:17:28,159 Speaker 1: you can that you can order, like different kinds of Gin's, 317 00:17:28,200 --> 00:17:31,680 Speaker 1: different flavor, Gin's, different flavorite tonics, etcetera. But gin and 318 00:17:31,720 --> 00:17:34,639 Speaker 1: Tonics are definitely a big part of the cocktail culture 319 00:17:34,960 --> 00:17:39,440 Speaker 1: in Barcelona. When we went to Lebo Karia, well the book, 320 00:17:39,520 --> 00:17:43,479 Speaker 1: Oh yeah, so the market which is I mean, I 321 00:17:43,520 --> 00:17:45,840 Speaker 1: love markets like that, like where you can where you 322 00:17:45,880 --> 00:17:48,399 Speaker 1: can like you're not just buying fruits and vegetables, like 323 00:17:48,440 --> 00:17:50,800 Speaker 1: you're you're going and sitting and eating and stuff like that. 324 00:17:51,920 --> 00:17:54,120 Speaker 1: I went to I went there with Lawrence as well, 325 00:17:54,280 --> 00:17:58,440 Speaker 1: and the entire Naples soccer team was sitting next to 326 00:17:59,440 --> 00:18:02,160 Speaker 1: you were there. Oh my god, that was crazy. Okay, 327 00:18:02,200 --> 00:18:05,200 Speaker 1: that was you. Okay, wasn't that nut? That was crazy. 328 00:18:05,480 --> 00:18:09,600 Speaker 1: We were so oh my god, we were so blown away. 329 00:18:10,240 --> 00:18:12,200 Speaker 1: It was so cool. It was kind of crazy. I 330 00:18:12,200 --> 00:18:14,320 Speaker 1: remember telling Jo about it and she was like, oh, yeah, 331 00:18:14,320 --> 00:18:16,000 Speaker 1: my cousin owns a team or something like it. Like 332 00:18:16,760 --> 00:18:19,119 Speaker 1: you know, it's like, well, she's you know, she's an 333 00:18:19,160 --> 00:18:22,639 Speaker 1: Italian world Yeah of course, so yeah, I mean but 334 00:18:22,720 --> 00:18:25,040 Speaker 1: like you know, you would sit down and you know, 335 00:18:25,080 --> 00:18:28,760 Speaker 1: they and and and also in in in in Barcelona, 336 00:18:29,400 --> 00:18:33,160 Speaker 1: in Spain in general, the the aroma of things frying 337 00:18:33,680 --> 00:18:38,119 Speaker 1: is everywhere, because the art of deep frying is an 338 00:18:38,200 --> 00:18:41,720 Speaker 1: art in Spain. And so like you'll go to you 339 00:18:41,760 --> 00:18:43,119 Speaker 1: go to what you go to the market, like the 340 00:18:43,160 --> 00:18:44,760 Speaker 1: Book of You, and you'll sit down at one of 341 00:18:44,800 --> 00:18:49,120 Speaker 1: these stalls and they were like frying squid and cuddlefish 342 00:18:49,480 --> 00:18:56,680 Speaker 1: and shrimp and like and artichokes and mushrooms and like 343 00:18:56,760 --> 00:19:00,159 Speaker 1: the it's like deep frying is you know in in 344 00:19:00,200 --> 00:19:02,639 Speaker 1: America we think of deep frying is like oh you know, 345 00:19:02,760 --> 00:19:06,280 Speaker 1: you're you're deep frying you know, fried fish or fried 346 00:19:06,359 --> 00:19:08,399 Speaker 1: chicken or and it's really heavy and this and that 347 00:19:08,920 --> 00:19:13,080 Speaker 1: in Spain, like they fry it so expertly, like it's 348 00:19:13,080 --> 00:19:16,399 Speaker 1: not even that heavy. It's like like just perfectly fried 349 00:19:16,400 --> 00:19:18,000 Speaker 1: because of the temperature of the kind of oil that 350 00:19:18,000 --> 00:19:20,440 Speaker 1: they're using. Yeah, it's it's it's it's really an art. 351 00:19:32,119 --> 00:19:35,480 Speaker 1: We did go to Ireland as well. You hate the story, 352 00:19:35,640 --> 00:19:39,480 Speaker 1: but well, I mean, you know we we tried lots 353 00:19:39,480 --> 00:19:42,760 Speaker 1: of different things. I mean, and you know Ireland. I 354 00:19:42,800 --> 00:19:46,639 Speaker 1: have to say that Ireland has it's it's gotten a 355 00:19:46,640 --> 00:19:49,480 Speaker 1: lot better, but the reputation for its food has not 356 00:19:49,520 --> 00:19:53,840 Speaker 1: been great, right, And the ingredients are an Island are amazing. 357 00:19:54,200 --> 00:19:56,879 Speaker 1: I mean you think about all the beautiful fish in 358 00:19:56,920 --> 00:19:59,119 Speaker 1: the game and the and the and the game birds 359 00:19:59,160 --> 00:20:02,080 Speaker 1: and and things like that that are there, and it's 360 00:20:02,119 --> 00:20:04,600 Speaker 1: really spectacular. And the chefs in Ireland are fantat. I 361 00:20:04,640 --> 00:20:07,520 Speaker 1: will tell you, Like, you know, I remember you and 362 00:20:07,560 --> 00:20:11,920 Speaker 1: I actually had where were we maybe the Shellborne Hotel 363 00:20:12,240 --> 00:20:14,840 Speaker 1: Ireland in Dublin. I don't I was so long ago 364 00:20:14,880 --> 00:20:17,320 Speaker 1: for you, so long ago. But but but but the 365 00:20:17,400 --> 00:20:19,560 Speaker 1: really well known story about you is I made you 366 00:20:19,600 --> 00:20:21,520 Speaker 1: try blood blood sausage for the first time and you 367 00:20:21,560 --> 00:20:23,919 Speaker 1: were like not happy about it because you made me 368 00:20:23,960 --> 00:20:26,199 Speaker 1: try it for the first time. I didn't like the 369 00:20:26,240 --> 00:20:27,760 Speaker 1: idea that it was pigs blood, and you made me 370 00:20:27,760 --> 00:20:30,200 Speaker 1: try it on camera, so I couldn't say no. Who 371 00:20:30,200 --> 00:20:32,280 Speaker 1: cares about the camera? Because I couldn't say no, that 372 00:20:32,320 --> 00:20:34,320 Speaker 1: was the thing I couldn't It wasn't like I could 373 00:20:34,640 --> 00:20:37,600 Speaker 1: leisurely decide Okay, I will give this a try. It 374 00:20:37,720 --> 00:20:45,240 Speaker 1: was eat it. I'm exposing. Okay, everyone has their own pace. Um. 375 00:20:45,600 --> 00:20:49,080 Speaker 1: But speaking of Ireland, um, do you remember when we 376 00:20:49,119 --> 00:20:51,760 Speaker 1: went to that We went to this this guy's house 377 00:20:51,760 --> 00:20:56,680 Speaker 1: who I guess is like an amazing smoked salmon maker. 378 00:20:57,600 --> 00:21:01,439 Speaker 1: Absolutely remember this that. I will never forget that smell 379 00:21:01,520 --> 00:21:04,040 Speaker 1: of him opening the door to I mean, what is 380 00:21:04,040 --> 00:21:08,600 Speaker 1: it of for you, oh, smokeouse? Okay, I will forget 381 00:21:09,440 --> 00:21:16,240 Speaker 1: they smoke fish, never smoke ever. Forget the smell when 382 00:21:16,240 --> 00:21:18,520 Speaker 1: he opened the door to that smokeouse. It was spectacular 383 00:21:19,160 --> 00:21:21,880 Speaker 1: and it's intense. I mean I mean you you could 384 00:21:21,960 --> 00:21:24,119 Speaker 1: like stop breathing and you know what would happen. I 385 00:21:24,119 --> 00:21:26,159 Speaker 1: mean you get really nauseous from it. Like when I 386 00:21:26,160 --> 00:21:29,080 Speaker 1: say nauseous, I mean like like you get lightheaded. Yes, 387 00:21:29,119 --> 00:21:31,359 Speaker 1: because it's like very smoky in there, so you have 388 00:21:31,400 --> 00:21:33,920 Speaker 1: to like give it a second and let your body acclamate, 389 00:21:33,920 --> 00:21:36,239 Speaker 1: and it can be really really hard. But yes, so 390 00:21:36,440 --> 00:21:41,639 Speaker 1: he had he had all those salmon just smoking, you know, 391 00:21:41,720 --> 00:21:44,239 Speaker 1: they were they were hanging, ye you know, and they 392 00:21:44,800 --> 00:21:47,160 Speaker 1: each side was hanging, and they were just like they 393 00:21:47,160 --> 00:21:49,960 Speaker 1: were just being surrounded by this billowing smoke. And I 394 00:21:49,960 --> 00:21:51,720 Speaker 1: said to him, what do you put on? What do 395 00:21:51,760 --> 00:21:55,320 Speaker 1: you cure the salmon with? He's like salt. It was 396 00:21:55,359 --> 00:21:58,560 Speaker 1: like nothing. He's like, I just let the salmon be 397 00:22:00,000 --> 00:22:02,480 Speaker 1: doble and I used X kind of wood. I don't 398 00:22:02,480 --> 00:22:03,840 Speaker 1: know if it was all the wood. I can't remember 399 00:22:03,840 --> 00:22:06,199 Speaker 1: exactly it was, but it was a beautiful. And he 400 00:22:06,359 --> 00:22:09,760 Speaker 1: this is the guy that would sell salmon to all 401 00:22:09,800 --> 00:22:12,639 Speaker 1: the top chefs in the UK and Ireland, like everybody 402 00:22:12,720 --> 00:22:14,639 Speaker 1: bought his salmon. I get his name, I have to 403 00:22:14,680 --> 00:22:18,520 Speaker 1: look it up. And then we were there while the 404 00:22:18,560 --> 00:22:22,879 Speaker 1: World Cup was happening and Argentina won a game, and 405 00:22:23,280 --> 00:22:27,399 Speaker 1: I wait, maybe that wasn't in Ireland. Maybe we were 406 00:22:27,400 --> 00:22:29,760 Speaker 1: in London. No, I think we were in Ireland, and 407 00:22:29,960 --> 00:22:34,000 Speaker 1: the streets were flooded with like light blue jerseys, which 408 00:22:34,000 --> 00:22:37,680 Speaker 1: is funny, but it was like an amazing experience. Well 409 00:22:37,680 --> 00:22:39,920 Speaker 1: you realize, you realize, like the World Cup has not 410 00:22:40,000 --> 00:22:42,639 Speaker 1: become so popular United States. When it's happening, you can 411 00:22:42,640 --> 00:22:45,280 Speaker 1: see people really paying attention to it more than ever before. 412 00:22:45,880 --> 00:22:49,200 Speaker 1: But it's nothing compared to what's going on overseas. I mean, 413 00:22:49,840 --> 00:22:52,920 Speaker 1: it's insanity. And you taught me how to bet there. Yeah, 414 00:22:52,960 --> 00:22:54,920 Speaker 1: we went to some. We went to some like you 415 00:22:54,960 --> 00:22:57,560 Speaker 1: can walk into the bookmaker shops exactly. We were better, 416 00:22:57,840 --> 00:22:59,760 Speaker 1: that's right. We were betting on soccer. Yes, on the 417 00:23:00,040 --> 00:23:02,879 Speaker 1: World Cup. I'm sure we lost. Let me pop up 418 00:23:02,880 --> 00:23:08,560 Speaker 1: an stay. Have you done this before? No, I've never 419 00:23:08,640 --> 00:23:11,400 Speaker 1: done it. It's not easy. It's one of those things, 420 00:23:12,400 --> 00:23:16,639 Speaker 1: isn't it. Yeah you can, um, it's it's um beautiful, 421 00:23:17,640 --> 00:23:20,359 Speaker 1: um got a little around the world plate happening. It's 422 00:23:20,359 --> 00:23:22,240 Speaker 1: one of those things that like again, like this is 423 00:23:22,280 --> 00:23:23,919 Speaker 1: something if you do it every day, you like, you 424 00:23:23,960 --> 00:23:26,680 Speaker 1: get really fast at it, if you see like there 425 00:23:26,720 --> 00:23:30,000 Speaker 1: was there was. I was actually when I totally named 426 00:23:30,040 --> 00:23:33,080 Speaker 1: drop right now. But I was at a party, a 427 00:23:33,119 --> 00:23:37,399 Speaker 1: dinner party where Bradley Cooper was Bradley Cooper is at 428 00:23:37,400 --> 00:23:39,040 Speaker 1: the dinner party, and I was talking to him about 429 00:23:39,040 --> 00:23:41,119 Speaker 1: this i'd seen the first time I had met him. 430 00:23:41,200 --> 00:23:44,960 Speaker 1: I went to the premiere of that movie called Chef. No, 431 00:23:46,359 --> 00:23:48,719 Speaker 1: was it cooked? No, I have to look it out 432 00:23:48,880 --> 00:23:52,359 Speaker 1: something like that when he plays a chef. Yeah, And 433 00:23:52,400 --> 00:23:54,280 Speaker 1: in the very first one of the best scenes of 434 00:23:54,280 --> 00:24:01,359 Speaker 1: the whole movie was it's called Burnt, Aren't Burnt? And 435 00:24:01,400 --> 00:24:02,840 Speaker 1: one of the one of the one of the best 436 00:24:02,840 --> 00:24:05,440 Speaker 1: scenes of the whole movie was in the very beginning 437 00:24:05,480 --> 00:24:07,919 Speaker 1: where it shows him like being like an oyster shrucker 438 00:24:07,920 --> 00:24:10,919 Speaker 1: in Louisiana somewhere and he's like shucking these oyses and 439 00:24:10,960 --> 00:24:12,840 Speaker 1: he was like, He's like, yeah, I got really good 440 00:24:12,880 --> 00:24:14,320 Speaker 1: at it, Like you know, it's like but one of 441 00:24:14,359 --> 00:24:17,080 Speaker 1: those things, like you know, you have to continue to 442 00:24:17,119 --> 00:24:19,200 Speaker 1: do over and over. So when we opened Bar American, 443 00:24:19,320 --> 00:24:21,879 Speaker 1: I was shocking a lot of oysters. I remember the 444 00:24:22,040 --> 00:24:25,520 Speaker 1: very first day. UM. One of the best chefs in 445 00:24:25,520 --> 00:24:28,840 Speaker 1: American history is a guy named Charlie Trotter. He passed 446 00:24:28,880 --> 00:24:31,800 Speaker 1: away a few years ago, UM, and he came in 447 00:24:31,880 --> 00:24:35,119 Speaker 1: on the very first day with like twelve of his 448 00:24:35,440 --> 00:24:38,280 Speaker 1: like staff, what yeah, it was. He was so nice, 449 00:24:38,280 --> 00:24:40,919 Speaker 1: but they ordered like I'm not kidding you, like twelve 450 00:24:41,000 --> 00:24:45,640 Speaker 1: dozen oysters. Wow, because you have to open them to order, right, 451 00:24:46,400 --> 00:24:48,400 Speaker 1: So like it was just like a free for all. 452 00:24:48,480 --> 00:24:50,760 Speaker 1: And I just remember opening tons of oysters for Charlie 453 00:24:50,800 --> 00:24:53,919 Speaker 1: and his and his crew. So but I like, I 454 00:24:53,960 --> 00:24:56,560 Speaker 1: actually I like I like opening oysters. I get into 455 00:24:56,600 --> 00:25:00,360 Speaker 1: a rhythm doing it. Yeah, I'm sure, Um, is that enough? Yeah? 456 00:25:00,400 --> 00:25:02,840 Speaker 1: I think that's perfect. Okay, So we have some oisues 457 00:25:02,880 --> 00:25:05,240 Speaker 1: we have from Serrano Ham and we have super shoot 458 00:25:05,240 --> 00:25:06,719 Speaker 1: those so we can talk a little bit about our 459 00:25:06,720 --> 00:25:10,639 Speaker 1: travels and our minionet. See. Okay, let's talk about London 460 00:25:10,680 --> 00:25:13,960 Speaker 1: for a second. I love it there. Well, how much 461 00:25:13,960 --> 00:25:16,920 Speaker 1: time did you spend there? I was there for four 462 00:25:16,920 --> 00:25:18,879 Speaker 1: I lived there for four months, four months for you 463 00:25:19,200 --> 00:25:21,879 Speaker 1: for your well, I studied a broadcast your your a 464 00:25:21,880 --> 00:25:26,199 Speaker 1: broad program. Yeah that was really fun. Actually that was 465 00:25:26,240 --> 00:25:29,280 Speaker 1: your twenty one birthday, I know, which is funny. You 466 00:25:29,280 --> 00:25:31,080 Speaker 1: were there for your twenty first birthday. And I ran 467 00:25:31,160 --> 00:25:35,520 Speaker 1: the London Marathon during that time too. I always wanted 468 00:25:35,520 --> 00:25:39,119 Speaker 1: to run and Overseas marathon, and of course you know 469 00:25:39,119 --> 00:25:43,160 Speaker 1: I was I've always thought about room, I just never 470 00:25:43,200 --> 00:25:46,000 Speaker 1: did it. But like when you when you got the 471 00:25:46,040 --> 00:25:49,560 Speaker 1: gig in London, I was like Okay, well I have 472 00:25:49,640 --> 00:25:54,520 Speaker 1: to go there because on birthday. So I'm definitely going 473 00:25:54,560 --> 00:25:57,639 Speaker 1: for your birthday. And and then I was like, oh 474 00:25:57,640 --> 00:26:00,480 Speaker 1: wait a second, the London Marathon is like right in that, 475 00:26:01,840 --> 00:26:05,080 Speaker 1: you know, so I started training for the London Marathon, 476 00:26:05,440 --> 00:26:07,920 Speaker 1: and you know, I love London is a city. It's 477 00:26:08,000 --> 00:26:10,720 Speaker 1: such a great city, especially if well look, I mean 478 00:26:10,800 --> 00:26:13,000 Speaker 1: I don't mind not speaking the language and being in 479 00:26:13,040 --> 00:26:15,359 Speaker 1: some other country it's a little more difficult, of course, 480 00:26:15,359 --> 00:26:18,080 Speaker 1: but you know, obviously in London we also you know, 481 00:26:18,119 --> 00:26:20,600 Speaker 1: Americans speak the language, so so it's just a it's 482 00:26:20,600 --> 00:26:22,240 Speaker 1: a lot easier to get around and it's a very 483 00:26:22,240 --> 00:26:26,840 Speaker 1: cosropolitan city. My favorite place to eat in London market 484 00:26:27,600 --> 00:26:31,280 Speaker 1: the best. Nothing like it. I mean, it's you know, 485 00:26:31,359 --> 00:26:34,320 Speaker 1: it's it's London's version of the of the Boccaria in 486 00:26:34,560 --> 00:26:37,760 Speaker 1: in Barcelona. It's a great market. You can buy all 487 00:26:38,160 --> 00:26:41,639 Speaker 1: kinds of you know, products, et cetera, produce and like, 488 00:26:41,840 --> 00:26:44,560 Speaker 1: but then the stalls that you can eat at like 489 00:26:44,600 --> 00:26:47,600 Speaker 1: you don't want to leave. I mean, like the rack 490 00:26:47,720 --> 00:26:50,680 Speaker 1: letchese that is just like you can smell the racklet 491 00:26:50,720 --> 00:26:53,520 Speaker 1: she's like just kind of like burning off the off 492 00:26:53,520 --> 00:26:56,720 Speaker 1: that heating iron and then you slathered on some like 493 00:26:56,800 --> 00:27:00,199 Speaker 1: toasted bread, and then they have things like amazing like 494 00:27:00,280 --> 00:27:03,960 Speaker 1: Southeast Asian curries that they're like just the Indian food 495 00:27:04,000 --> 00:27:07,600 Speaker 1: and in London is amazing, just like all kinds of 496 00:27:07,640 --> 00:27:13,240 Speaker 1: like you know, I mean, just beautiful like flavors and 497 00:27:13,280 --> 00:27:16,439 Speaker 1: a romans, like just fill the marketplace and then like 498 00:27:17,440 --> 00:27:19,880 Speaker 1: the best fish and ships I've ever had. Right, yes, 499 00:27:20,080 --> 00:27:22,480 Speaker 1: I know, I know exactly what you're talking about. We 500 00:27:22,520 --> 00:27:24,639 Speaker 1: would literally in between classes if we had like two 501 00:27:24,760 --> 00:27:26,880 Speaker 1: or three hours, we would like hop on the tube, 502 00:27:26,920 --> 00:27:30,240 Speaker 1: go to Borow Market and and sample something from every 503 00:27:30,280 --> 00:27:33,000 Speaker 1: single like little stall and then just go right back 504 00:27:33,000 --> 00:27:35,679 Speaker 1: to glass No, no, no, and like great oyster bars, 505 00:27:36,840 --> 00:27:40,199 Speaker 1: great oyster bars, shocking obviously shocking them open you know, 506 00:27:40,280 --> 00:27:44,439 Speaker 1: to order, et cetera. It's really, um, it's special to me, 507 00:27:44,560 --> 00:27:48,000 Speaker 1: Like a perfect day in London is going to like 508 00:27:48,080 --> 00:27:52,040 Speaker 1: a fantastic museum for an hour or so, walking along 509 00:27:52,080 --> 00:27:56,800 Speaker 1: the Thames River and then winding up and literally eating 510 00:27:56,960 --> 00:28:00,640 Speaker 1: at the Borough Market for like four hours. No, it's 511 00:28:00,680 --> 00:28:05,560 Speaker 1: the best, Seriously, it's just so good, just amazing. Do 512 00:28:05,680 --> 00:28:12,320 Speaker 1: you think your travels have shaped who you are? For sure? 513 00:28:12,359 --> 00:28:15,320 Speaker 1: In what way? I think it's it's taught me to 514 00:28:15,480 --> 00:28:22,920 Speaker 1: be very open minded, open to new experience, you know, curious, 515 00:28:24,440 --> 00:28:27,720 Speaker 1: but but really open minded. Like just because something might 516 00:28:27,760 --> 00:28:30,239 Speaker 1: not look appetizing to me doesn't mean I won't try it, 517 00:28:30,400 --> 00:28:32,440 Speaker 1: you know what I mean. I think it's easy to 518 00:28:32,480 --> 00:28:34,800 Speaker 1: get turned away by things you're not familiar with, but 519 00:28:34,840 --> 00:28:38,360 Speaker 1: when you've had certain exposure like that, especially young, then 520 00:28:38,400 --> 00:28:41,280 Speaker 1: you're not afraid. Oh I'd love to hear that. I mean, 521 00:28:41,280 --> 00:28:44,719 Speaker 1: I really think it's like, yeah, I think listen, when 522 00:28:44,760 --> 00:28:47,280 Speaker 1: you go to another place like that, you just get 523 00:28:47,320 --> 00:28:51,200 Speaker 1: a different sense of what's available in the world. And 524 00:28:51,440 --> 00:28:53,520 Speaker 1: I think what it does is it opens your eyes 525 00:28:53,560 --> 00:28:56,000 Speaker 1: to everything else, not just food, not just you know, 526 00:28:56,240 --> 00:28:58,560 Speaker 1: a cool Gin and Tonic bar, but like just like 527 00:28:58,640 --> 00:29:01,240 Speaker 1: the fact that, like you know that there's other things 528 00:29:01,240 --> 00:29:02,880 Speaker 1: to discover in the world, and it makes you a 529 00:29:02,880 --> 00:29:07,800 Speaker 1: more adventurous person, and it makes you, as your grandfather 530 00:29:07,880 --> 00:29:11,360 Speaker 1: hopes for, it makes you more interesting interesting. Yeah, yeah, 531 00:29:11,400 --> 00:29:16,840 Speaker 1: I heard that one before. Always Hungry is created by 532 00:29:16,840 --> 00:29:21,440 Speaker 1: Bobby Flay and Sophie flag. Our executive producer is Christopher Hasiotis. 533 00:29:21,720 --> 00:29:24,959 Speaker 1: Always Hungry is produced, edited and mixed by Jonathan hoss Wessler. 534 00:29:25,120 --> 00:29:28,760 Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcasts 535 00:29:28,760 --> 00:29:31,360 Speaker 1: from My Heart Radio, visit the I heart Radio app, 536 00:29:31,440 --> 00:29:34,880 Speaker 1: Apple podcast, or wherever you listen to your favorite shows.