Speaker 1: Welcome to River Cafe, Table four, a production of iHeartRadio
Speaker 1: and Adami Studios.
Speaker 2: Can you hear me?
Speaker 3: I can hear you, Darling? Can you hear me?
Speaker 2: I can Darling.
Speaker 3: Tonight, I'm talking to my friend Jeff Goldbloom.
Speaker 2: I'm in LA and my closet with a couch.
Speaker 3: You know I don't have a closet with a couch,
Speaker 3: but I'm going to get one tomorrow. Yeah, note to self.
Speaker 2: I recommend it.
Speaker 3: We're miles and miles apart, but through food, through movies,
Speaker 3: through politics, through memories, we're really close.
Speaker 2: Let's start. Let's not waste any of this magic, and
Speaker 2: let's let's start the Let's turn on the chef. Are
Speaker 2: we starting? Are we?
Speaker 3: Yeah? We could start the only thing. I'm a chef
Speaker 3: and I have a restaurant. But I may not be
Speaker 3: the best interviewer. So you can say, Ruthie, you're doing
Speaker 3: a bad job. Start all over again.
Speaker 2: Okay, you're already an excellent interviewer and you can't possibly
Speaker 2: make a mistake more to a bad job. I think
Speaker 2: you're fantastic.
Speaker 3: So I'm going to ask you if you would read
Speaker 3: the recipe that you've chosen.
Speaker 2: Oh should I should? Kick it off with it. I
Speaker 2: certainly will. So I've got this book in front of
Speaker 2: me and I've turned to I've dog heared the slow
Speaker 2: cook fennel. Well, there's not much to reach. It's like
Speaker 2: a high coupe. I see, ready, here's my You don't
Speaker 2: like it, you can say, take take two. Well wait,
Speaker 2: I haven't taken one yet. Just a second. Okay, here's
Speaker 2: take one. You know how many takes Stanley Kubrick would
Speaker 2: do sometimes for a movie, No, tell me famously eighty seven?
Speaker 2: What if I wish I would have worked with him. I
Speaker 2: love his movies, and he made movies around your neck
Speaker 2: of the woods there.
Speaker 3: Yeah, okay, come on, read the recipe.
Speaker 2: You are a good interviewer. I like when the interviewer
Speaker 2: claps your hands and says, come on, get come on there. Okay,
Speaker 2: here it goes. Slow cooked fennel serves six six fennel bulbs,
Speaker 2: five tablespoons olive oil, five garlic cloves peeled. That's it.
Speaker 2: That's as much as I have on the page. Is
Speaker 2: that it.
Speaker 3: You've just read the ingredients. Now go down to the method.
Speaker 2: Oh okay, okay, okay, so so far, so good.
Speaker 3: And also I think it says, fennel cut into eighths, doesn't.
Speaker 2: It No, I pride myself on my reading skills. It says,
Speaker 2: serve six six fennel bulbs.
Speaker 3: Okay, your reading skills are really good. Now just go
Speaker 3: down to the method.
Speaker 2: Here's what it says. Well, here's what it says on
Speaker 2: the rest of the page. Says in the River Cafe kitchen,
Speaker 2: we all have an opinion on the color of the fennel,
Speaker 2: brown or pale, but we agree on the classic rule
Speaker 2: that they should be cooked long enough so that you
Speaker 2: can cut them with a fork. New paragraph. Cut each
Speaker 2: fennel bull vertically into eighth So here we go. This is.
Speaker 2: Keep the olive oil in a large saucepan, add the fennel, garlic,
Speaker 2: and some sea salt and black pepper, and cook over
Speaker 2: a medium heat, stirring occasionally, for about ten minutes, or
Speaker 2: until the fennel begins to brown. Add sufficient boiling water
Speaker 2: to come barely one quarter of the way up the fennel.
Speaker 2: Then lower the heat simmer uncovered until the fennel is
Speaker 2: very soft, which will take twenty to thirty minutes. Stir
Speaker 2: occasionally and add a little more boiling water if necessary,
Speaker 2: but there should be no liquid at all when the
Speaker 2: fennel is cooked. End of page and the recipe. What
Speaker 2: do you think of that?
Speaker 3: I think it's beautifully red and very clear. Why of
Speaker 3: all the recipes and all the books did you choose
Speaker 3: the cook fedel. It's one of my favorite things to eat.
Speaker 3: But I'm interested as to why you chose it.
Speaker 2: I'm you may not know this about me. I'm easy
Speaker 2: to please. This is all the height of cookery, and
Speaker 2: this is all the most delicious things in the world.
Speaker 2: But I'm easy to please, and I like all food.
Speaker 2: There's anything I kind of haven't tried, wouldn't try and enjoy.
Speaker 2: It looks great to me. Look at that. My mouth
Speaker 2: is watering as I look at this picture. How'd you
Speaker 2: come up with this? This your recipe?
Speaker 3: Well interesting because the recipe came for somebody who really
Speaker 3: influenced my cooking and my partner rose in the River
Speaker 3: Cafes cooking. Richard's mother, daughter Rogers, who came from Trieste
Speaker 3: and from Florence, came to London just before the war
Speaker 3: Second World War, and she kept her cooking tradition really
Speaker 3: close to her and taught many many people how to cook.
Speaker 3: And one of the interesting things about the way she
Speaker 3: cooked was the way she cooked and weigh Italians cooked vegetables,
Speaker 3: cooking the feedle slowly and olive oil and garlic, but
Speaker 3: then adding water makes it all melt and absorbed the
Speaker 3: juices intensifies a flavor. So I learned this recipe from
Speaker 3: my mother in law, Dada Rogers.
Speaker 2: What's her first name.
Speaker 3: Her name was Ermine Garda, but they called her data.
Speaker 3: So who does the cooking? Do you cook for your children?
Speaker 3: Do you cook?
Speaker 2: Well, that's funny. My wife now Emily, with whom I've
Speaker 2: been for about ten years. She was Emily Livingston. We
Speaker 2: got married four years ago. She's now Emily gold Bloom.
Speaker 2: She's from Canada. Her mom is French from nant and
Speaker 2: she's very close to her mom. Her mom is a
Speaker 2: kind of wonderful cook, you know, makes creps and all
Speaker 2: kinds of things. She prides herself on her cooking. And
Speaker 2: they love their food over there, and that family loves
Speaker 2: their food. And Emily, she was in the Olympics. She
Speaker 2: early on got the bug to be a gymnast, and
Speaker 2: she studied some Bulgarian coach star and took her to
Speaker 2: Russia for most of the years between eleven and sixteen,
Speaker 2: much to her mother's anxiety, but she wound up being
Speaker 2: the Pan American champion and then she was in the Olympics.
Speaker 2: And now she has taken the cooking and learning some
Speaker 2: of her mom's recipes. She's been cooking, baking bread craps
Speaker 2: and croked monsieur and croke madam and so she cooks.
Speaker 2: We had breakfast this morning and she cooked some scrambled
Speaker 2: eggs with cheese in them, and then she made oatmeal.
Speaker 2: See I I'm easy to please. I can have this
Speaker 2: every day. It was kind of sweetened with maple syrup.
Speaker 2: And she has this French butter that she likes to
Speaker 2: put a little in and had some cheese seeds in
Speaker 2: it like that. That's what why I had this morning.
Speaker 3: Did you grow up what did your parents cook? What
Speaker 3: was food like at home?
Speaker 2: Well, that's funny. I grew up in Pittsburgh. My dad
Speaker 2: was I think like your dad was. Wasn't your dad
Speaker 2: a doctor?
Speaker 3: Yeah?
Speaker 2: My dad was a doctor also, and his parents were
Speaker 2: from Russia and my mom's parents, her dad was from Austria.
Speaker 2: My dad's dad was named Kavartsik and changed it to
Speaker 2: gold Bloom anyway, in our house, we had four kids,
Speaker 2: the doctor and Missus Goldblum, and she used to cook. Yes,
Speaker 2: this is the fifties sixties in America, so this is
Speaker 2: meat loaf time. There was, you know, canned vegetables that
Speaker 2: were popular at the time. They even introduced us to
Speaker 2: one nights that they went out to Swanson's TV Dinners.
Speaker 3: TV Dinners.
Speaker 2: Yeah, Swiss steak and all that stuff. But she would
Speaker 2: make things. I remember this. She had a recipe for
Speaker 2: potato salad. My mouth is watering now and I'm getting
Speaker 2: a little nostalgic about it. She used to make it. It
Speaker 2: was her own thing. It was mayonnaise and potatoes and
Speaker 2: celery and olives. She had these green olives, the kind
Speaker 2: of you get with pimentos in them. I love that.
Speaker 2: But she would make also this spaghetti. I'll tell you,
Speaker 2: I love this thing. It was spaghetti, now that I
Speaker 2: know it. I don't think she called it this bolonaise.
Speaker 2: I think she said, with meat sauce. And she put
Speaker 2: it in a great big kind of translucent green bowl,
Speaker 2: dark green bowl. Geez. I loved that so much. That
Speaker 2: was great. And then we got a barbecue outside. They
Speaker 2: liked to put steaks on the grill, and they went
Speaker 2: on cruises and stuff. You can imagine, the doctor and
Speaker 2: they went to Las Vegas for some you know doctor,
Speaker 2: you know, getaways and cruises and that kind of stuff.
Speaker 2: Come back from Haiti with a couple of items, you know,
Speaker 2: and they paid in a shuffle board court on the
Speaker 2: cement in our backyard. Can you believe it? I was
Speaker 2: the only you know, it was a blue collar neighborhood.
Speaker 2: All the other kids in school were kids of steel workers.
Speaker 2: I was a fish out of water already, a very
Speaker 2: strange boy in a strange family. I think. Then they
Speaker 2: had a little wet bar, I remember, and every couple
Speaker 2: of weeks they would have the chair news come over
Speaker 2: to play bridge, and I would listen from my upstairs bedroom,
Speaker 2: you know, just hear sounds going on. We were supposed
Speaker 2: to be asleep.
Speaker 3: But it is interesting that food and memory so are
Speaker 3: memories of our childhood. You're remembering the costain the green ball.
Speaker 3: You remember it was in a green bowl, and you
Speaker 3: remember the is very strong for all of us, is
Speaker 3: the memory of our child is listening to our parents dinners,
Speaker 3: you know, when we're supposed to be in bed wondering
Speaker 3: did they eat different food for their grown up friends
Speaker 3: as opposed to what beate around the table. When did
Speaker 3: you start becoming aware of other cultures, other food and
Speaker 3: rest Did you go with two restaurants with your pre
Speaker 3: That must be being a bad interview When did you
Speaker 3: become aware of other food culture?
Speaker 2: You're a very good interviewer. I like that multipart question.
Speaker 2: I'm going to answer all of them. I can.
Speaker 3: I was about to ask a multi part question.
Speaker 2: I'll give you a doctor's excuse. You're doing very well.
Speaker 2: So here's your multipart question. And the first part that
Speaker 2: I want to talk about is the restaurants we went
Speaker 2: to in Pittsburgh, and there weren't many, but we would
Speaker 2: go to well this is of course the beginning of
Speaker 2: you know, fast food stuff. And I remember there's a
Speaker 2: place called Eaton Park that we used to go and
Speaker 2: get some stuff and eat in the car. And they
Speaker 2: had chipped ham that people from Pittsburgh will know that.
Speaker 2: We used to come home and make kind of sloppy jos,
Speaker 2: but with this chip ham that we put barbecue sauce
Speaker 2: with his stuff that was kind of delicious. Then there
Speaker 2: was this pizza place on Saturdays we watched scary movies.
Speaker 2: Chili Billy, Cardilly and my older brothers they were starting
Speaker 2: to drive, and they would go to this place called
Speaker 2: the Junction and Pizza and bring back this square cut pizza. Man.
Speaker 2: I loved that. And then we would all go out
Speaker 2: to Tambalini's restaurant, an Italian so called restaurant. I remember
Speaker 2: that's the first time I tasted this thing called a
Speaker 2: caesar salad. There was some hard boiled eggs in it,
Speaker 2: and I thought that was spectacular. And then we would go,
Speaker 2: wait a minute, wait a minute, go there was this one.
Speaker 2: There must have been others. There was one Chinese restaurant.
Speaker 2: I think it was bill Uns, and you know, we
Speaker 2: would go on a once a month or something like
Speaker 2: that on a Sunday night and it was I think
Speaker 2: Cantonese and just you know, very kind of standard fair.
Speaker 2: But I thought that was great too, you know, like
Speaker 2: I say, every eating adventure was great. And then we
Speaker 2: went on vacations. We would go to getting a station
Speaker 2: wagon and all go to Atlantic City and get that
Speaker 2: saltwater taffy on the boardwalk. And we went to New
Speaker 2: York City once. That was in fourth grade, and we
Speaker 2: went to Grantwich Village at the time, and had our
Speaker 2: pictures done, our portraits done by some artists, you know,
Speaker 2: beat nick artist on the street.
Speaker 3: On the street. Hey, the first person I've ever met
Speaker 3: that had one done on the street. Oh no, I
Speaker 3: had one in the Piazza Navona once.
Speaker 2: Yeah, it was.
Speaker 3: It wasn't sophisticated at all. Do you know what, Jeff.
Speaker 3: It's so similar to kind of my growing up because
Speaker 3: my father would take us from upstate New York once
Speaker 3: a month, and what we would do is we would
Speaker 3: go see the big ships in the harbor at a
Speaker 3: docked like the Queen Elizabeth. Then he would take us
Speaker 3: to a musical in the afternoon, and then we would
Speaker 3: go to sam Goodies do you remember that music store,
Speaker 3: and we would buy the record from the musical. So
Speaker 3: if it was I don't know, West Side Story, whatever
Speaker 3: it was, you'd buy the record and then we would
Speaker 3: we would have a restaurant meal, and then we would
Speaker 3: go home and then we would just play the record
Speaker 3: over and over and over until I knew every single song.
Speaker 2: You're talking about now. We did grow up similarly. My
Speaker 2: parents both sort of flirted early on in their youth
Speaker 2: with a theatrical career some kind before it was going
Speaker 2: to be a doctor. Da da da, And so they
Speaker 2: were fans of the arts. They used to go on
Speaker 2: their own to New York and see Broadway shows and
Speaker 2: come back with the records, the cast albums of West
Speaker 2: Side Stork and Fiddler on the Roof and My Fair
Speaker 2: Lady and all those things. Yes, and I would listen
Speaker 2: to it over and over learn it. But yeah, very similar.
Speaker 2: In New York, we went to this place called the Cattleman.
Speaker 2: I think it was a touristy kind of steak restaurant.
Speaker 2: We'd get take home and they'd wrap it up in
Speaker 2: some aluminum foil thing in the shape of a swan
Speaker 2: or something. I remembered. I thought that was unusual.
Speaker 3: Do you take your kids to restaurants? Because I think
Speaker 3: it's the image of restaurant now so different for me,
Speaker 3: my parents eating out in the restaurant was a special occasion,
Speaker 3: and now I just see the way my kids and
Speaker 3: kids and families eat out like all the time. Do
Speaker 3: you take your kids to restaurants?
Speaker 2: I agree, it's probably too much. And I'll bet with
Speaker 2: your sensibility. You love the home style cooking and I
Speaker 2: do too. And especially during this last COVID period, it's
Speaker 2: forced us to eat less in restaurants. We weren't doing
Speaker 2: it much before. We have a nice home life and
Speaker 2: a nice culinary home life. I like meals with the kids.
Speaker 2: I love breakfast with the kids, and we have dinner
Speaker 2: with the kids. It's really great. But before that, we
Speaker 2: had gotten together with my sister and gone to a
Speaker 2: restaurant and I'll bet you would like here. Maybe you
Speaker 2: know it in Los Angeles, Musso and Franks, but we
Speaker 2: would go there. It's a kind of traditional restaurant. They
Speaker 2: say it's the oldest restaurant in Los Angeles. And we'd
Speaker 2: go with the kids and my sister. They have a
Speaker 2: menu that doesn't say sorbet. They still call it Sherbet,
Speaker 2: you know. And then we would go to a couple
Speaker 2: other places, but not many. But things are just opening
Speaker 2: up now. And we went just this last weekend with
Speaker 2: the kids for the first time in a long while
Speaker 2: to Craigs, who kind of built an outdoor place and
Speaker 2: they're kind of Italian and this and that, and they
Speaker 2: had a good time there. But the kids like food.
Speaker 2: It's so interesting to see the kids eat and what
Speaker 2: they like.
Speaker 3: You know, did you ever work in a restaurant?
Speaker 2: I never, did you know? I was so lucky. I
Speaker 2: have an unusual story. As soon as I decided to
Speaker 2: become an actor, I went to New York, lived there
Speaker 2: four years, studied with Sandy Monizer, and then as soon
Speaker 2: as I finished school, even before I started school, I
Speaker 2: kind of happened into work and started to work, and
Speaker 2: have worked steadily for these last four decades or so
Speaker 2: without ever having to take another straight so called job,
Speaker 2: except for one week I sold pens and pencils on
Speaker 2: the phone, but I'm too sensitive for that. I wound
Speaker 2: up in the hospital. I don't know, maybe related or unrelated,
Speaker 2: but anyway, that was the last time I did something
Speaker 2: not having to do with that or music. You know,
Speaker 2: I played music these days and go out and they
Speaker 2: give us some money for playing music. But I do
Speaker 2: all of it just because I love it. That's why
Speaker 2: I ever did any of it.
Speaker 3: Now because restaurants, I just think that actors do gravitate
Speaker 3: to working in restaurants because they are theatrical, aren't they? Restaurants?
Speaker 3: Even and if you're in a bad mood, you have
Speaker 3: to be in a good mood, or if you don't
Speaker 3: like the customer, you have to pretend you like the customer.
Speaker 3: And also dramatic things happen in restaurants. I always say
Speaker 3: people do very private things in a public space. And
Speaker 3: Michael Kaine said he never ever did a movie without
Speaker 3: doing the deal first in a restaurant. He said, all
Speaker 3: the movie deals were always made over lunch. But did
Speaker 3: you find that or is your generation different with restaurants
Speaker 3: for you working lunches, or is it always just pleasure?
Speaker 2: It's been many different things. It has been a lot
Speaker 2: of business. There's a hotel near here near my house.
Speaker 2: I've been in the same house for thirty five years,
Speaker 2: and there's a hotel near here that has a very
Speaker 2: nice place, and I've had many meetings there with people
Speaker 2: on movies that I'm going to do and projects that
Speaker 2: I'm going to do, or just to meet people or
Speaker 2: talk about things. And yeah, that's happened a lot and
Speaker 2: private things. And I like kind of you know, restaurants
Speaker 2: that are casual in a way where you feel very
Speaker 2: free for you know, and counter a human encounter that
Speaker 2: can be freewheeling, isn't so stuffy, you know. I like that.
Speaker 2: But I'd love to come now and see you and
Speaker 2: go to the restaurant.
Speaker 3: You know what, we could put a piano in the
Speaker 3: River Cafe and we could play the piano and say
Speaker 3: we have a beautiful place for a piano.
Speaker 2: I would love to because I know you opened Sylvia's
Speaker 2: and you've got live piano music there.
Speaker 3: Yeah, we just closed Sylvia's.
Speaker 2: Why what happened?
Speaker 3: It's a long story, but it was just a small
Speaker 3: little space that they gave us for a short time.
Speaker 3: The landlord's It's sweet. It was named it after my mom.
Speaker 2: Oh, Sylvia.
Speaker 3: Yeah.
Speaker 2: He was also an was Shirley. My mom was Shirley.
Speaker 3: Shirley. That'd be a nice name for a little restaurant, Shirley's. Yeah.
Speaker 2: So Sylvia's won't be your cooking there. And you took
Speaker 2: the piano that you were using there and you may
Speaker 2: put it back.
Speaker 3: I'm going to maybe move it into the River Cafe.
Speaker 3: I just wanted to ask you about well, first of all,
Speaker 3: movies and food. When you're working, do you stop for food?
Speaker 3: Do you care about what you eat on set? When
Speaker 3: you're in the theater, do you eat before the play,
Speaker 3: after the play? What's the relationship between food and more?
Speaker 2: Very interesting, Well, I think I have a system like
Speaker 2: a hummingbird in some way myself. So I if anything,
Speaker 2: I can run out of steam. I need foods. So
Speaker 2: on the set these days, and there's a lot to
Speaker 2: talk about it, different kinds of cruise and places you
Speaker 2: shoot movies where they have different things. You know, in France,
Speaker 2: I've made movies and they have a bottle of wine
Speaker 2: on the table and they take a nice leisurely lunch.
Speaker 2: But in this thing I just did, I did the
Speaker 2: thor thing. And in Australia and they have a walking lunch,
Speaker 2: meaning nobody takes a break, and there's food that comes
Speaker 2: around and you just eat as you go. But these days,
Speaker 2: I like, you know, when I'm acting, I need fuel
Speaker 2: and the best kind of fuel. So I'm still experimenting
Speaker 2: with you know, whole grains, carbs and.
Speaker 3: Thank you's outside.
Speaker 2: I know I'm in my backyard. Did you see that?
Speaker 2: You saw it on radio? Here's my backyard.
Speaker 3: Do you grow vegetables there? No?
Speaker 2: Well, you know, I wish I was like you. I'll
Speaker 2: bet or my friend ed Begley Junior and had a
Speaker 2: whole garden and could really eat just from his backyard.
Speaker 2: But no, what we've got is I'm walking you back?
Speaker 2: Is I want to show you this low quat tree.
Speaker 3: Yeah, I know about low quots.
Speaker 2: That's an orange tree that there's nothing.
Speaker 3: Now now it's cutting in and out.
Speaker 2: That's good. Hey, you know what I came upon speaking
Speaker 2: of that fennel recipe, you know, tell me, I came
Speaker 2: upon a poem by Longfellow from eighteen forty two called
Speaker 2: The Goblet of Life that has a little snippet about fennel.
Speaker 2: You want to hear. It's just a few lines. It
Speaker 2: goes like this, above the lower plants, it towers the
Speaker 2: fennel with its yellow flowers, and in an earlier age
Speaker 2: than ours, was gifted with the wondrous powers lost vision
Speaker 2: to restore. How about that?
Speaker 3: Oh? Well, fedel is a very romantic It is because
Speaker 3: it has these incredible leaves. You can have a fedal herb,
Speaker 3: you have the bulb of fenel, you have the stalks
Speaker 3: of fennel. It does feel long fellow ish. That's interesting.
Speaker 2: But food is romantic, I mean it is talking is romantic.
Speaker 3: When you were talking about Kubrick, I was thinking about
Speaker 3: food in movies, you know, and I was thinking about, Okay,
Speaker 3: this will put me in my generation. But the kitchen
Speaker 3: scene and the big chill and the scene around the table,
Speaker 3: and also this is a multi question question, but also
Speaker 3: the Budapest Hotel is about eating and sleeping and food
Speaker 3: and the politics and it's just it's all fits, doesn't it.
Speaker 3: It's so interesting.
Speaker 2: I love movies about food. I'm thinking about Tom Popol
Speaker 2: off the top of my head. You ever see that movie? Yeah,
Speaker 2: But West, of course is a person like you, of
Speaker 2: terrific sophistication. And during the filming of Grand Buda Post Hotel,
Speaker 2: he had a chef come in and we all it
Speaker 2: took over this one kind of picturesque, spectacular little hotel
Speaker 2: and we had these lovely meals with a candelabra and
Speaker 2: d D every night that he did invite us to.
Speaker 2: Can you imagine? And the movie itself, of course, is
Speaker 2: about provision of services, including food for you know people.
Speaker 2: It's it's delicious and romantic.
Speaker 3: Yeah, And that's the thing. But whether it's in cinema
Speaker 3: or in real life, when you sit around a table
Speaker 3: and movies where there is food and there's language and
Speaker 3: sentiment and tears around the table in the kitchen, that's
Speaker 3: it's so important.
Speaker 2: So it's so important in all our lives, oh my gosh.
Speaker 3: And food is also political, you know, it's also social,
Speaker 3: and it's unfair, and it's you know, poverty and wealth
Speaker 3: and particularly now sustainability and how we're going to feed
Speaker 3: the planet.
Speaker 2: Sure, food has everything to do with who we are,
Speaker 2: how we situate ourselves in the community and figure out
Speaker 2: how to make this world work for every single one
Speaker 2: of us, including every single creature on the planet, how
Speaker 2: to coexist with every other creature without exercising brutal dominion
Speaker 2: that we imagine we may have the right to over
Speaker 2: other creatures, and figure out how to peacefully and more
Speaker 2: beautifully coexist with each other. So it's a big challenge
Speaker 2: and we must do it. And as you know, there's
Speaker 2: no reason why the planet is generous and ample, and
Speaker 2: it's only our political will and mismanagement that allows us
Speaker 2: not to figure out how to make it work for everyone,
Speaker 2: and especially how to get everybody fit. And like speaking
Speaker 2: of Grand Budapest Hotel, it's besides figuring out how to
Speaker 2: share the food with everybody. Just offering things and cooking
Speaker 2: in a way that's gracious, elegant, artful and loving is
Speaker 2: an effective and high class political statement, isn't it in
Speaker 2: that movie which is about you know, fighting fascism and
Speaker 2: all that stuff. You know, just sweetness and elegance, you know,
Speaker 2: is an act of politics.
Speaker 3: I think so. And I think that food is as
Speaker 3: you say, it's about love, it's about protection, it's about
Speaker 3: generosity and consciousness, memories, memories, memories, and it's also about comfort.
Speaker 3: We want to give other people comfort, so we feed them,
Speaker 3: and there's times when we need comfort, so we feed ourselves.
Speaker 3: So I guess my very last question, and I hate
Speaker 3: to leave you because I love you. What would be
Speaker 3: your comfort food when you need comfort? Is there something
Speaker 3: that you would go for?
Speaker 2: Trying to be disciplined because I can be comforted by
Speaker 2: all sorts of food. Food does comfort me, and a
Speaker 2: lot of food could comfort me at a lot of moments.
Speaker 2: But if I had to show, and this is this
Speaker 2: is going to sound very primitive, I like cold cereal.
Speaker 2: You know, if I get up in the middle of
Speaker 2: the night, give me a bowl and give me some
Speaker 2: milk or milk substitute, it doesn't matter. I experiment with
Speaker 2: all those different kind of milks and stuff like that,
Speaker 2: and cereal, and they're all kind of different cereals. You know,
Speaker 2: I try to stay low on the sugar, so I
Speaker 2: like to let them get a little soggy. I'll take
Speaker 2: that first couple of bites of when it's a little crisp,
Speaker 2: but when it gets not too soggy, but just medium soggy,
Speaker 2: I'm very happy about that. And I like a ball
Speaker 2: of cereal.
Speaker 3: I think that's a beautiful answer. And we'll have your
Speaker 3: Mom's bull easy, we'll have meat, love even, we can
Speaker 3: have whatever we want, and we'll have cereal together. So
Speaker 3: we're just waiting for you in London and waiting for
Speaker 3: you to come.
Speaker 2: I want to I'm going to take you up on that.
Speaker 2: I can't wait to see you.
Speaker 3: And give you a piano in the River Cafe. We'll sing.
Speaker 2: We'll play and sing all night.
Speaker 3: This holiday season. If you can't come to the River Cafe,
Speaker 3: the Cafe will come to you. Our beautiful gift boxes
Speaker 3: are full of ingredients we cook with and design objects
Speaker 3: we have in our homes. River Cafe, olive oil, Tuscan chocolates,
Speaker 3: Venetian glasses of Florentine, Christmas cake made in our pastry kitchen,
Speaker 3: and more. We ship them everywhere to find out more
Speaker 3: or to place your order, visit shop the Rivercafe dot
Speaker 3: co dot uk.
Speaker 1: River Cafe Table four is a production of iHeartRadio and
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