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Speaker 1: I Am all In again. Oh that's you.

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Speaker 2: Luke's Diner with Scott Patterson, an iHeartRadio podcast.

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Speaker 1: Everybody Scott Patterson I Am All In Podcast, one of

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Speaker 1: them productions iHeartRadio, iHeart Media, iHeart Podcast Episode three of

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Speaker 1: Luke's Diner and we are Welcoming Kelly Rizzo.

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Speaker 2: iHeart Podcasts. Listen on the iHeartRadio app.

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Speaker 1: Kelly, Hello, Welcome, WELLO. So excited to be talking to

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Speaker 1: you because you are all actually you're all over the world.

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Speaker 1: Now you're you're global. Let me tell everybody a little

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Speaker 1: bit about your background, okay. Kelly Kelly is an award

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Speaker 1: winning TV host a leading expert in food, travel, lifestyle,

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Speaker 1: best known as a creator of the host of Eat

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Speaker 1: Travel Rock TV love that title. With nearly one hundred

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Speaker 1: episodes over nine seasons, She's traveled the globe getting behind

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Speaker 1: the scenes access and off the cuff stories from world

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Speaker 1: famous chefs, rock stars, and creative industry icons. She was

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Speaker 1: married to Bob Sag at the time of his passing,

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Speaker 1: but has continued to spread her love of cooking throughout

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Speaker 1: her show Comfort Food with Kelly rizoa podcast where she

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Speaker 1: shares meaningful conversations with guests about life, love and loss

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Speaker 1: all over their favorite comforting meals. Welcome Kelly, how are

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Speaker 1: you nice to meet you so much?

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Speaker 2: For what a lovely intro? Wow that was?

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Speaker 3: That was?

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Speaker 2: That was very nice. I'm like, oh, wow, I did

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Speaker 2: all that?

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Speaker 1: Really you did a lot of stuff you did? Yes, Hey,

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Speaker 1: did you ever meet Bob?

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Speaker 2: Did you ever know Bob at all?

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Speaker 1: I ran into him a couple of time it functions,

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Speaker 1: and he was always so funny and warm and welcoming

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Speaker 1: to everybody. He was just a nice guy.

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Speaker 2: Yeah.

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Speaker 1: And what he was a nice guy when in situations

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Speaker 1: where you don't need to be you know, and he

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Speaker 1: made that extra effort. That's what I remember about him.

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Speaker 1: But I never you know, I never got into like

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Speaker 1: a deep conversations with him. We were just sort of

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Speaker 1: with a group of people, you know. You know how

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Speaker 1: these functions are. They're very yeah, you know, it's like

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Speaker 1: you have these little conversations all over the room. But

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Speaker 1: he was he was different in that he was he

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Speaker 1: reached out and he made everybody feel comfortable. I think

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Speaker 1: I think he generally liked people, you know.

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Speaker 2: Like they did. Actually, and thank you for saying that,

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Speaker 2: because I've never heard anyone put it that way. Ever,

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Speaker 2: he was nice even when he didn't need to be right,

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Speaker 2: And yeah, I mean that just goes you know, every

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Speaker 2: time we would even walk through an airport, even if

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Speaker 2: we were like running late to the flight, and somebody

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Speaker 2: would ask for a photo, like, he never said no,

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Speaker 2: you know, and those are times when maybe people don't

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Speaker 2: need to be as nice, but he always was. So

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Speaker 2: thank you for saying that.

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Speaker 1: That was very set. You know, it's my memory of him,

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Speaker 1: and it was shocking. And man, what a talent though,

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Speaker 1: left behind a real legacy and a lot of great memories. Yeah, okay,

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Speaker 1: let's let's let's get into this a little bit. Have

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Speaker 1: you ever had a review written about something that you

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Speaker 1: have made?

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Speaker 2: You know, I because I'm never I haven't been an

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Speaker 2: actual chef, and I haven't you know, had I mean,

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Speaker 2: I've worked at restaurants, but not as a cook. I

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Speaker 2: haven't been officially reviewed. But you know, I've made so

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Speaker 2: many recipe like Instagram reels and tiktoks over the last

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Speaker 2: several years, and I would say the vast majority have

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Speaker 2: all been you know, when people end up making them

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Speaker 2: at home themselves, so it's never like I'm not actually

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Speaker 2: making it. For them, so you're kind of not responsible

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Speaker 2: when it's out of your hands, like you put it

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Speaker 2: the recipe out there and then people do with it

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Speaker 2: what they can. But usually it's pretty rave reviews in

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Speaker 2: terms of when people say, oh, I made this salmon,

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Speaker 2: or I made this pasta. Oh my god, it was

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Speaker 2: so good. My kids loved it. Usually that's what it is.

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Speaker 2: But then sometimes every once in a while people will

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Speaker 2: be like, yeah, that wasn't for me or something. I'm like,

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Speaker 2: all right, well, maybe you didn't do a good job

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Speaker 2: making it.

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Speaker 1: Well, we're going to talk a little bit about risotto.

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Speaker 1: Very excited, you know some of these recipes classic mushroom, risotta,

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Speaker 1: lemon and asparagus, pumpkin, say, shrimp and saffron. But I'm

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Speaker 1: getting hungry.

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Speaker 2: Okay, I haven't eaten yet today.

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Speaker 1: This isn't fair getting I'm getting ready for dinner. Here.

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Speaker 1: I'm in Nova Scotia, so I'm four hours ahead. You're

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Speaker 1: in Nova Scotia, Nova Scotia. It's beautiful here, it's raining,

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Speaker 1: it's very windy.

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Speaker 2: Do you live there.

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Speaker 1: I'm I'm doing a TV series up here called Sullivan's Crossing,

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Speaker 1: So we're up here until like I don't know mid

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Speaker 1: December beginnings. Oh wow, anyway, butternut squash and goat cheese,

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Speaker 1: spinach and pesto risotto, truffle parmesan risotto, tomato basil. Oh boy,

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Speaker 1: all right. So Suki in the episode is having a

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Speaker 1: bit of an issue with a review she got from

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Speaker 1: fictional character Lucent Mills, who is the local famous food critic,

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Speaker 1: the top food critic. And he loved everything that he

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Speaker 1: was served at the Independent in Independence in but he

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Speaker 1: only said that the risotto was fine.

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Speaker 2: Yeah, he said it was fine, though, Like to me,

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Speaker 2: that's coming from a food critic. Fine is fine is great?

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Speaker 1: Right?

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Speaker 3: Right?

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Speaker 1: And and Laurel I says, I hate to see you

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Speaker 1: get upset over a little review. And Suki has her pride,

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Speaker 1: and Laurel I, this is pride.

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Speaker 3: I mean you know.

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Speaker 1: About this risutta. I mean on her mother's deathbed, and

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Speaker 1: you made the risolta live three more years.

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Speaker 2: Like her magic what do they call it? Her magic risotto?

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Speaker 1: And right, and they and they dared dared put a

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Speaker 1: box on that risotto. Let me ask you this, could

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Speaker 1: you walk through the ideal technique for making risotta. It's

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Speaker 1: the one thing I have never tried to make how

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Speaker 1: do you do it?

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Speaker 2: So it's so funny. The first risotto I ever learned

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Speaker 2: to make. This might have been twenty five, twenty four

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Speaker 2: years ago or something. I remember I watched a Food

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Speaker 2: Network episode when Jamie Oliver had his show, and it

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Speaker 2: was a p and prawn risotto and like English peas

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Speaker 2: you know, And I remember it seemed so complicated, but

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Speaker 2: I wanted to make it so badly, and I learned,

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Speaker 2: like I watched the episode, I guess a few times,

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Speaker 2: and then maybe it was in his cookbook too, and

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Speaker 2: I learned to make it. And obviously starting out with

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Speaker 2: like prawn in pa risotto is a little complicated. It's

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Speaker 2: not like just your typical you know, maybe mushroom and

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Speaker 2: you know, part of me Johno or something like that.

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Speaker 2: But it came out really well, and I and ever

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Speaker 2: since then I kind of became obsessed with the making

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Speaker 2: of it because there really is a lot of technique

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Speaker 2: and a lot of love that goes into it, and

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Speaker 2: it's not something you can rush, and it's it's one

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Speaker 2: of those recipes where you know, there's certain recipes you

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Speaker 2: can rush, like a quick marinea or like apasta sauce

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Speaker 2: or something. You know, you can whip it up in

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Speaker 2: ten fifteen minutes. This you can't, not even necessarily because

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Speaker 2: of flavors like certain sauces and certain dishes you want

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Speaker 2: to let you know, the flavors really need to come

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Speaker 2: out over hours. But this it's because the arboreal or

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Speaker 2: rice just does not soak up the broth or the

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Speaker 2: wine or the water or whatever liquid you're adding. It

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Speaker 2: takes x amount of time. And if you have to add,

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Speaker 2: you know, a quart of chicken broth, it just literally can't.

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Speaker 2: It has to take You have to wait until, you know,

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Speaker 2: add a scoop or like a ladle of the broth

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Speaker 2: at a time, and you have to wait for it

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Speaker 2: to absorb, and then you add another and you wait

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Speaker 2: for it to absorb, and you can't like leave and

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Speaker 2: go watch TV. You have to watch it and stir constantly,

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Speaker 2: and it's very labor intensive, but it's simple. It's just

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Speaker 2: takes a while and you have to follow the process

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Speaker 2: and like trust the process.

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Speaker 1: So how do they do it at restaurants if it

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Speaker 1: takes so long? How do they do that?

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Speaker 2: They've got a hat And you also don't want to

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Speaker 2: let it like sit right, So they've got to have

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Speaker 2: some sort of maybe where they're kind of batching it

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Speaker 2: out like every hour or something. And to be honest,

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Speaker 2: I mean, this is one thing that now, of course

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Speaker 2: you've inspired me to when we hang up, text a

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Speaker 2: bunch of chef friends and be like, what's the deal

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Speaker 2: with risotto in restaurant? Because you can't make it to

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Speaker 2: order really, because it does take a good forty five

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Speaker 2: minutes or so to make it. But they maybe like

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Speaker 2: once an hour they make a batch.

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Speaker 1: Ah, that's probably you know.

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Speaker 2: And then whoever orders it in that time gets that

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Speaker 2: kind of fresh batch from that hour, that's my guess.

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Speaker 1: But I the waiter says, if you want the resulta,

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Speaker 1: you're going to have to order it now before you

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Speaker 1: order your drinks. Yeah.

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Speaker 2: They might be like yeah, and then sometimes it might

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Speaker 2: come out ten minutes later. And then sometimes if you're

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Speaker 2: on the back end of it, it might take you know,

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Speaker 2: thirty minutes for it to come out.

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Speaker 1: Right, right, right right. How important is the type of

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Speaker 1: rice when making risota? Do you have a favorite variety?

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Speaker 2: You can only use arboreo? I mean, if you're making risotto,

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Speaker 2: you can use other types of you know, if you're

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Speaker 2: making a different type of rice dish. You can use

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Speaker 2: a different type of rice, but if you're making traditional, true,

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Speaker 2: actual risotto, it has to be arboreo rice.

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Speaker 1: M Okay, it gets creamy right.

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Speaker 2: When the rice when you're treating it properly, with the

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Speaker 2: slow addition of the chicken stock or I mean whatever

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Speaker 2: stock or broth you're using, like chicken broth and the wine.

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Speaker 2: When and then especially when you add the cheese, that

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Speaker 2: type of rice gets very creamy and like very very thick.

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Speaker 1: That's the technique. It just spoonfuls out of time every

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Speaker 1: I don't know what, five ten minutes.

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Speaker 2: No, probably a little faster because it just you have

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Speaker 2: to watch it like once it absorbs, then you add more,

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Speaker 2: and then it absorbs and then you add more.

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Speaker 1: Wow. Okay, yeah, you got to you got to earn

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Speaker 1: that dish. Yeah, so what so obviously there's some obvious

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Speaker 1: mistakes that people Wait, what are the most common mistakes

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Speaker 1: that people make when they're cooking risotto at home?

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Speaker 2: Oh gosh, I would say, well, number one, if you're

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Speaker 2: trying not to use oar boreo rice, that would be

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Speaker 2: the cardinal sin. I can't even imagine.

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Speaker 1: And what do you cook it in. What do you

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Speaker 1: cook it in? You just cook it? Can you cook

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Speaker 1: it in a cast iron skillet? Or what? No, what

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Speaker 1: do you do you want something?

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Speaker 2: I use a Dutch oven, so kind of a bigger

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Speaker 2: like a bigger stock pot type Dutch oven situation, because

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Speaker 2: it gives you all the room that you need and

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Speaker 2: then you know, depending on what you're adding to it,

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Speaker 2: sometimes it can get very substantial. Where a typical skillet,

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Speaker 2: even if you used a bigger skille, it just wouldn't

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Speaker 2: be enough room. So I use a Dutch oven. And

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Speaker 2: oh my god, I haven't made it in a while now,

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Speaker 2: Like I immediately want to go make some risotto, like just

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Speaker 2: for my salve.

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Speaker 1: When we're done with those, I'm coming over by the way,

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Speaker 1: all right, thanks.

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Speaker 2: Might take you a bit to get here, might be

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Speaker 2: a little cold and saled by that, but I can

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Speaker 2: keep it warm on the on the stove. But yeah,

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Speaker 2: it's uh a Dutch oven. And then you know you

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Speaker 2: want to start with some like butter saw tayte some onions.

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Speaker 2: You know, could do a little olive oil, but I

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Speaker 2: would probably just do butter sautayto some onions, get you know,

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Speaker 2: season them, and then you put in the rice when

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Speaker 2: there's no liquid really in the pan yet, and so

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Speaker 2: you're almost just coating the rice in like the onion

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Speaker 2: butter mixture. And then once it gets all coated and

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Speaker 2: starts to kind of that soaks in a bit, and

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Speaker 2: then you start adding like the wine, and then you

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Speaker 2: cook the wine out, and then you start adding the

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Speaker 2: chicken stock, and then forever and ever you're adding the

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Speaker 2: chicken stock.

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Speaker 1: Right right, right, So comfort food that's a term. Okay,

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Speaker 1: Gilmour Girls is a for show, So it's consumed by people.

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Speaker 1: They don't eat it, but if they could, they would. Yeah.

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Speaker 1: And what does that mean to you that that term?

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Speaker 1: Do you have a favorite recipe that brings you piece

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Speaker 1: into Yeah?

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Speaker 2: So I'm I'm Sicilian. I grew up my dad was

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Speaker 2: born in Sicily, so I grew up eating kind of

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Speaker 2: what he ate growing up, which was a very pasta

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Speaker 2: heavy diet. And my Nano would always make me, you know,

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Speaker 2: pasta and meatballs, and that's to me, that's my comfort food.

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Speaker 2: I mean any type of pasta, but especially if I

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Speaker 2: can have her specific pasta. She is no longer with us,

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Speaker 2: but I've learned to make her recipe. So that's always

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Speaker 2: my favorite comfort food or a cheeseburger.

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Speaker 1: I find cooking incredibly therapeutic. It's one of my favorite

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Speaker 1: things that I do for my family because I cook

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Speaker 1: a great deal when I'm home.

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Speaker 2: What about grocery shopping? Do you like grocery shopping too?

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Speaker 1: If it's for you know, if I'm going for you know,

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Speaker 1: specialty food, if it's very specific types of food that

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Speaker 1: I want to cook. I mean, you know, the chicken's

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Speaker 1: got to be kosher, so that's as certainly the sausages

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Speaker 1: have to be this. You know, I do enjoy picking

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Speaker 1: that stuff out. I don't have a lot of time

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Speaker 1: to do that. My wife does that. She enjoys that

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Speaker 1: aspect of it, and then she brings it home and

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Speaker 1: I like to just lay it out on the counter

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Speaker 1: and and just start going to town. And I'm very

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Speaker 1: serious about it. And it gives me great comfort because

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Speaker 1: I love the challenge of cooking multiple courses because of

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Speaker 1: all of the coordination and the timing that it takes

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Speaker 1: to do it right. Yeah, So I love that part

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Speaker 1: of it. Do you find and it's almost like meditation?

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Speaker 2: Yeah, see that's what I mean cooking, Yes, of course,

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Speaker 2: But and that's also what grocery shopping is to me, like,

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Speaker 2: that's my that's therapeutic for me. Just as long as

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Speaker 2: I'm by myself. I do not like going with anybody else.

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Speaker 2: I just take my time and go down each aisle

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Speaker 2: and love looking at all the things and thinking what

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Speaker 2: do I need? And to me, it's so relaxing.

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Speaker 1: I just love all parts of it. Yeah, let's say

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Speaker 1: you're having a gathering. Okay, friends coming over, what's the

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Speaker 1: one dish that everyone always asks you to make.

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Speaker 2: I've been really big into my Italian chili Chilian quotes

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Speaker 2: for the past few years, and people love it. It

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Speaker 2: is a crowd pleaser. It's kind of impossible to screw up,

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Speaker 2: and it feeds a lot of people, and it's just

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Speaker 2: so good. And it's a little different, like I mean everyone,

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Speaker 2: well mostly everybody loves chili. But then that's something I

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Speaker 2: love to do, is put an Italian spin on traditionally

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Speaker 2: non Italian dishes. And so I may my Italian chili.

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Speaker 1: And it's so good.

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Speaker 2: Man, because it uses like spicy Italian chicken sausage instead

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Speaker 2: of ground beef. It uses or I mean, you could

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Speaker 2: use any type of like spicy Italian sausage. If you

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Speaker 2: want to use pork, you I put you know, basil

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Speaker 2: instead of cilantro, and I put different types of Italian

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Speaker 2: cheeses instead of you know, Queso fresco or whatever you

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Speaker 2: would use. And then I, you know, put in zucchini

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Speaker 2: and like white bean, like cannellini beans and mushrooms and

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Speaker 2: put a lot of like Italian veggies in there, and

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Speaker 2: it's just so good.

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Speaker 1: Yeah, you're in La right, Yeah, Okay, you're going down

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Speaker 1: to Bristol Farms to get a lot of this stuff.

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Speaker 2: No, I go to the very obnoxious bougie Arawona. It's

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Speaker 2: right down the hill for me. It's I could walk technically,

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Speaker 2: and it's ear One's not very relaxing though, because it's

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Speaker 2: very crowded. So that's not my relaxing place. If I

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Speaker 2: want to do relaxing shopping, I would probably go to

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Speaker 2: like Gelson's or something like that.

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Speaker 1: Mm hmm yeah, because it's bigger space. Let's talk a

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Speaker 1: little bit about Bob please. You know, I've had some

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Speaker 1: losses in my life as well. I like to talk

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Speaker 1: about them because it keeps them alive, it keeps them vital,

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Speaker 1: it keeps them their memory alive? What did you like

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Speaker 1: to make him? What was his favorite dish? What made

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Speaker 1: him the happiest.

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Speaker 2: He really did love my cooking, which made me very happy.

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Speaker 2: It's funny though, every once in a while he'd pull

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Speaker 2: something out of it. He'd be like, you know, I

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Speaker 2: don't like lemons. I'm like, what what do you mean?

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Speaker 3: Like?

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Speaker 2: I made him once like a lemon butter pasta, like

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Speaker 2: creamy pasta, and he's like, I don't like lemons. I

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Speaker 2: was like, what do you mean don't like lemons? Since

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Speaker 2: went like it was, he would get weirdly picky sometimes

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Speaker 2: where he'd be like I don't like that. I'm like,

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Speaker 2: what do you mean you eate? You drink ten quarts

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Speaker 2: of lemonade yesterday? Like what are you talking about? Anyway,

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Speaker 2: But he loved when I made him this shrimp sturfry.

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Speaker 2: He really loved a shrimp sturfry. And then, of course,

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Speaker 2: as I said, I love making pasta, like that's my

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Speaker 2: comfort zone. And he loved pasta, and he loved my pasta.

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Speaker 2: But he would always say like, I can't have carbs.

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Speaker 2: You know, I'm trying. I'm trying to be healthy and

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Speaker 2: lose weight.

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Speaker 1: I'm like.

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Speaker 2: Then don't eat the pine of ice cream after, you

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Speaker 2: know what I mean, Like, it's.

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Speaker 1: Not the dinner that's really right.

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Speaker 2: I'm like, it's not the dinner that's the problem. So

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Speaker 2: he did love pasta too, But of course, like many men,

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Speaker 2: he was also a meat and potatoes guy, and he

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Speaker 2: loved a good steak and mashed potatoes and some veggies.

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Speaker 2: So I did make him a lot of too, or

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Speaker 2: you know, like some roasted chicken things. But yeah, I mean,

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Speaker 2: he was he was a good He was a good eater.

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Speaker 2: He really did. Like we'd go out to restaurants. He

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Speaker 2: was very adventurous. He always tried new things, and so

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Speaker 2: it was so fun to go on foody explorations with

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Speaker 2: him because he really tried everything.

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Speaker 1: Is there a particular dish that you would prepare for

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Speaker 1: friends and for Bob and when you were having get

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Speaker 1: togethers or holidays whatever that you noticed over time was

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Speaker 1: a particularly good meal to serve that made people really

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Speaker 1: happy and really connecting and all that stuff. That phenomenon

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Speaker 1: happened to you.

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Speaker 2: Yeah, the Italian chili, it really I kind of stumbled

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Speaker 2: on it maybe about eight years ago or so, so

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Speaker 2: right around the time that I met Bob and I

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Speaker 2: started making it and he loved it and anytime, because

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Speaker 2: it's you know, it's harder to cook if you're having four,

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Speaker 2: six people over or more. It's harder to cook steaks

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Speaker 2: for that many people, or certain dishes for that many people.

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Speaker 2: But if you make a big pot of chili that

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Speaker 2: also has like pasta in it, it's very satisfying. It

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Speaker 2: doesn't feel like you're just having some soup. Uh, you know,

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Speaker 2: it's really a full meal. And you know, I'd make

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Speaker 2: that with like a really great salad or something too.

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Speaker 2: So that was always kind of my go to and

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Speaker 2: probably will always be my go to for if I'm

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Speaker 2: having you know, multiple people over. Interesting people really loved it,

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Speaker 2: and that's a recipe I've you know, I've had it

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Speaker 2: kind of published in a bunch of magazines, and I've

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Speaker 2: made it several times, and people still to this day

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Speaker 2: will message me being like, oh my god, I made

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Speaker 2: your Italian chili the other day and my family loved it.

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Speaker 2: So yeah, that one, that one's a keeper.

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Speaker 1: All right, Great, let's talk rockstar chefs. Who have you

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Speaker 1: Who were your top rock star cooking experiences when you

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Speaker 1: were traveling around the world. Oh, God, did you cook

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Speaker 1: with Bono?

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Speaker 2: No, I've never cooked with Bono, and so it's you

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Speaker 2: know I would have. Let's see, did I ever cook

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Speaker 2: with Yeah, I don't know. I don't think I've cooked

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Speaker 2: with rock stars. I brought rock stars to restaurants, and

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Speaker 2: then I've cooked with a lot of rock star chefs,

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Speaker 2: of course. But gosh, I I remember in Switzerland. I

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Speaker 2: I mean, this isn't necessarily cooking, but I did work

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Speaker 2: with this brilliant, like real like world renowned Swiss chocolate here,

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Speaker 2: and I like got to make chocolate with him one

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Speaker 2: day and that was so cool. Like I had the

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Speaker 2: big kind of pastry chef had on and then he's

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Speaker 2: like teaching me how to make the chocolate and that

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Speaker 2: was really really cool. Wow, oh gosh, so many places.

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Speaker 1: All right, well, think about it, think about it all right.

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Speaker 1: Let me ask you that if you were to come

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Speaker 1: into Luke's Diner. Okay, if you were to come into

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Speaker 1: that place, what would you order and where would you sit?

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Speaker 3: Well?

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Speaker 2: I would definitely order the cheeseburger, and because that's I

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Speaker 2: feel like my typical order anyway, although in this episode

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Speaker 2: that pie looked really good too. It's maybe a cheeseburger

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Speaker 2: with a pie and then I don't know, I guess

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Speaker 2: i'd sit. I like sitting by a window because I

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Speaker 2: like getting more light because, especially as the sometimes obnoxious

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Speaker 2: food blogger, I like to take the pictures of the

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Speaker 2: food and I always need good natural light.

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Speaker 1: Mm hmmm. Who's your favorite celebrity chef or famous chef?

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Speaker 1: They don't have to be celebrities. They just have to

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Speaker 1: be famous for their cooking. Doesn't mean they're a celebrity chef.

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Speaker 2: Well, I would say the one who's had the biggest

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Speaker 2: packed on me would probably be Giata Okay, because she

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Speaker 2: makes very Yeah, she makes very approachable Italian food, and

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Speaker 2: she makes it very I don't want to say easy,

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Speaker 2: but simple. You know, simple is not always easy, uh.

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Speaker 2: And I just love her take on things and it's

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Speaker 2: been very kind of educational to me over the years.

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Speaker 2: And I met her a few times and she's lovely.

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Speaker 2: Let's see. I love Tyler Florence. He's super cool. He

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Speaker 2: did he has a podcast, and I did his podcast,

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Speaker 2: and so like my podcast. When people come on my podcast,

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Speaker 2: I eat food with them in person, like whatever their

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Speaker 2: favorite comfort food dishes, we have it. They're ready for

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Speaker 2: them and for his podcast, He's like, what's your favorite food?

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Speaker 2: And I told him like a spicy rigatoni or something

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Speaker 2: and he may but it's virtual, and so like just

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Speaker 2: he got to eat it, and I'm like, that's not fair.

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Speaker 2: I was like, well it looks great.

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Speaker 1: Thanks he made but he did make it for you. Yeah.

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Speaker 2: I love Tyler Florence. I love Bobby Flay. I fangirled

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Speaker 2: a little when I met him one time because he

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Speaker 2: was friends with Bob. But yeah, so I'd say those three,

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Speaker 2: you know, definitely some Food Network chefs amazing back in

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Speaker 2: the heyday. The heyday of Food Network was was my jam.

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Speaker 1: Right, Okay, so your podcast is golling Strong Comfort Food

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Speaker 1: with Kelly Rizzo.

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Speaker 2: Yeah, so Comfort Food with Kelly Rizzo. We're on a

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Speaker 2: bit of a hiatus right now, but you know, there's

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Speaker 2: thirty something incredible episodes. So for people who love food

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00:24:48,200 --> 00:24:52,320
Speaker 2: or for people who have experienced some type of grief

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00:24:52,440 --> 00:24:54,720
Speaker 2: or loss, it is very, very helpful because I've had

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00:24:54,800 --> 00:24:57,320
Speaker 2: incredible guests on many of whom are my friends, who

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00:24:57,359 --> 00:25:00,320
Speaker 2: have helped me personally. And then a lot of people,

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00:25:01,680 --> 00:25:04,600
Speaker 2: you know, I've had grief therapists, I've had you know

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00:25:04,920 --> 00:25:07,760
Speaker 2: Steve Leader, Rabbi Steve Leader on I've had like just

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00:25:07,880 --> 00:25:12,320
Speaker 2: incredible guests who've been so helpful, not only to me,

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00:25:12,480 --> 00:25:15,080
Speaker 2: but you know to people who have watched the podcast

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00:25:15,160 --> 00:25:19,639
Speaker 2: have gotten immense kind of therapy and help from it,

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Speaker 2: which has been really really nice. But now what I'm

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Speaker 2: really excited about is my Comfort Club, which is my

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00:25:25,920 --> 00:25:28,480
Speaker 2: membership that I have right now that I just started

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00:25:28,480 --> 00:25:34,080
Speaker 2: about a month ago, and I have very special guests,

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00:25:35,640 --> 00:25:38,040
Speaker 2: you know, come in and do live talks. But the

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00:25:38,119 --> 00:25:42,119
Speaker 2: nice thing is, unlike a podcast, is that all my

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00:25:42,280 --> 00:25:45,680
Speaker 2: members who are in the club can actually in real

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00:25:45,720 --> 00:25:49,399
Speaker 2: time ask the guests questions and you know, talk to

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Speaker 2: them and get feedback. So if I have you know,

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00:25:51,640 --> 00:25:56,600
Speaker 2: whether it's a therapist or a celebrity guest, the members

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00:25:56,640 --> 00:26:00,199
Speaker 2: can actually talk to them in real time. And and

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00:26:00,240 --> 00:26:03,080
Speaker 2: then I also do love you know, live cooking. I

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00:26:03,080 --> 00:26:05,640
Speaker 2: do comfort Food Sundays, and so a lot of people

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00:26:05,720 --> 00:26:07,680
Speaker 2: have the Sunday scaries, they don't like to be alone

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00:26:07,720 --> 00:26:10,120
Speaker 2: on a Sunday, so I cook a meal with them

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00:26:10,480 --> 00:26:13,320
Speaker 2: virtually but in real time, and then we can eat

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00:26:13,359 --> 00:26:17,480
Speaker 2: dinner together. And then it's just a really nice community

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00:26:17,480 --> 00:26:19,880
Speaker 2: for people to connect. You know if you've gone through

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Speaker 2: something difficult or just want to find some nice comfort.

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Speaker 2: So that's been really special.

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Speaker 1: That's amazing. That's really amazing. Thank you, Kelly. It has

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Speaker 1: been a pleasure. We're at a time, but thank you

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Speaker 1: so much for coming on and.

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Speaker 2: Sharing so much. This was wonderful. And I'm a Gilmore

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00:26:38,440 --> 00:26:43,600
Speaker 2: Girls newbie. My boyfriend's daughter just started watching it and

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00:26:43,800 --> 00:26:47,159
Speaker 2: I started watching it literally just like a month or

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00:26:47,200 --> 00:26:49,520
Speaker 2: two ago, and then you asked me to come on.

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Speaker 2: I was like, wait, this is very serendipitous. This is perfect.

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Speaker 1: Well, it's been a pleasure, continued success and can't wait.

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Speaker 1: Maybe you got a cookbook coming out in the future.

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Speaker 2: So that's the plan. That's the plan.

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Speaker 1: All right, good deal. I gotta get I gotta get

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Speaker 1: that recipe for the.

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Speaker 2: What is it the make sure you get it. I'll

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Speaker 2: send it to us.

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00:27:14,359 --> 00:27:16,560
Speaker 1: I really appreciate that. All right, all the.

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Speaker 3: Best YouTube, take care okay, by

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Speaker 1: Everybody forget Follow us on Instagram at I Am all

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Speaker 1: In podcast and email us at Gilmore at iHeartRadio dot com.