1 00:00:00,120 --> 00:00:03,720 Speaker 1: Welcome to River Cafe Table four, a production of iHeartRadio 2 00:00:03,760 --> 00:00:05,440 Speaker 1: and Adamized Studios. 3 00:00:08,640 --> 00:00:11,799 Speaker 2: Gwyneth Paltrow worked for a day in the River Cafe kitchen. 4 00:00:12,320 --> 00:00:16,320 Speaker 2: She arrived early, dressed in professional chef whites, ready to cook. 5 00:00:16,840 --> 00:00:20,600 Speaker 2: Gwyneth is the only chef ever to have ast clean 6 00:00:20,840 --> 00:00:24,560 Speaker 2: and cook fresh anchovies, and for three hours she did. 7 00:00:26,160 --> 00:00:28,440 Speaker 3: I learned a lot that day. I mean, you know, 8 00:00:28,800 --> 00:00:32,400 Speaker 3: just when you're a home cook, you don't think about 9 00:00:32,440 --> 00:00:37,400 Speaker 3: precision and like repetitively turning out something that's perfect and 10 00:00:37,440 --> 00:00:40,400 Speaker 3: exactly the same over a course of many hours. 11 00:00:41,120 --> 00:00:44,120 Speaker 2: Didn't Jamie Oliver come in when you were there? You know, 12 00:00:44,800 --> 00:00:47,479 Speaker 2: what is Gwyneth? Quite a few people say, what is 13 00:00:47,560 --> 00:00:51,240 Speaker 2: Gwyneth Paltrow doing in your kitchen? We said, she's frying anchovies, 14 00:00:51,360 --> 00:00:55,800 Speaker 2: you know, So that's as it was. This memory speaks 15 00:00:55,840 --> 00:00:59,280 Speaker 2: to how professional Gwyneth is. An Oscar winning actor. She 16 00:00:59,360 --> 00:01:02,960 Speaker 2: built Coop from a simple newsletter into an influential and 17 00:01:03,040 --> 00:01:08,399 Speaker 2: uplifting business with energy, elegance, and strong values. Another memory 18 00:01:09,040 --> 00:01:12,040 Speaker 2: ten years ago, just after the death of our son BeO, 19 00:01:12,600 --> 00:01:15,800 Speaker 2: I asked Gwyneth if she might surprise the River Cafe 20 00:01:15,880 --> 00:01:18,920 Speaker 2: team and sing one song for them at our Christmas 21 00:01:18,920 --> 00:01:22,560 Speaker 2: party to thank them for their care and concern for me. 22 00:01:23,440 --> 00:01:27,760 Speaker 2: Gwyneth not only said yes, she sang four songs, danced 23 00:01:27,800 --> 00:01:30,800 Speaker 2: with everyone, and stayed to the very end. In the 24 00:01:30,880 --> 00:01:34,640 Speaker 2: River Cafe history, we still talk about the time Gwyneth 25 00:01:34,680 --> 00:01:39,319 Speaker 2: Paltrow came to sing. I admire Gwyneth for being a brave, 26 00:01:39,760 --> 00:01:44,320 Speaker 2: smart entrepreneur. I respect Gwyneth as a writer of recipes. 27 00:01:44,840 --> 00:01:47,560 Speaker 2: Most of all, I love Gwyneth for being there with 28 00:01:47,640 --> 00:01:50,560 Speaker 2: me that night and here with me today. 29 00:01:52,720 --> 00:01:57,800 Speaker 3: Oh boy, I wasn't expecting that that was so beautiful. 30 00:01:57,920 --> 00:02:01,960 Speaker 2: Thank you, Gwyneth. Which wuld you like to read the recipe? 31 00:02:02,240 --> 00:02:05,400 Speaker 3: I would love to one of my favorites from the 32 00:02:05,480 --> 00:02:11,320 Speaker 3: River Cafe. Zucchini free tea five hundred gram zucchini, one 33 00:02:11,400 --> 00:02:16,000 Speaker 3: liter sunflower oil for the batter, one hundred and fifty 34 00:02:16,000 --> 00:02:20,480 Speaker 3: grams of plain flour, three tablespoons extra virgin olive oil, 35 00:02:20,960 --> 00:02:26,840 Speaker 3: three tablespoons warm water, three egg whites organic. Cut the 36 00:02:26,919 --> 00:02:30,480 Speaker 3: zucchini into five millimeter thick ovals, then cut them into 37 00:02:30,520 --> 00:02:34,880 Speaker 3: thick matchsticks. For the batter. See the flour into a bowl, 38 00:02:35,440 --> 00:02:38,240 Speaker 3: make a well in the center. Pour in the olive oil, 39 00:02:38,280 --> 00:02:42,160 Speaker 3: and stirt to combine lucinetting enough warm water to make 40 00:02:42,200 --> 00:02:46,120 Speaker 3: a batter the consistency of double cream. Heat the oil 41 00:02:46,160 --> 00:02:48,360 Speaker 3: in a high sided pan to one hundred and ninety 42 00:02:48,400 --> 00:02:53,000 Speaker 3: degrees celsius. Beat the egg whites until stiff and fold 43 00:02:53,080 --> 00:02:56,560 Speaker 3: into the batter. Dip the zucchini in the batter. Fry 44 00:02:56,560 --> 00:02:59,640 Speaker 3: in batches in the hot oil until golden and crisp. 45 00:03:00,080 --> 00:03:01,000 Speaker 3: Serve immediately. 46 00:03:01,919 --> 00:03:04,000 Speaker 2: So when you make do you make zucchini do fry? 47 00:03:04,000 --> 00:03:05,359 Speaker 2: Do you do zucchini free tea. 48 00:03:05,360 --> 00:03:08,360 Speaker 3: All the time? Yeah, it's Apple's. One of Apple's favorite 49 00:03:08,360 --> 00:03:11,840 Speaker 3: foods is zucchini free tea. And they're so good, especially 50 00:03:11,919 --> 00:03:14,120 Speaker 3: when the one thing also you can do with zucchini. 51 00:03:14,120 --> 00:03:16,840 Speaker 3: They're slightly larger, I think because the way we do 52 00:03:16,880 --> 00:03:19,000 Speaker 3: it of cutting it into rounds and then cutting into 53 00:03:19,000 --> 00:03:21,040 Speaker 3: strips may make it easier. 54 00:03:21,600 --> 00:03:22,440 Speaker 2: Do you grow them here? 55 00:03:22,720 --> 00:03:25,320 Speaker 3: No, you're getting back east on Long Island in the summer, 56 00:03:25,360 --> 00:03:29,360 Speaker 3: we have tomatoes and zucchini for days and days and 57 00:03:29,440 --> 00:03:33,840 Speaker 3: days and flowers. They're so delicious. Except I have to say, 58 00:03:33,840 --> 00:03:37,480 Speaker 3: and I'm probably this is probably really unpopular, but I 59 00:03:37,640 --> 00:03:40,600 Speaker 3: like mozzarella in them more than ricotta in them. 60 00:03:40,800 --> 00:03:43,840 Speaker 2: I don't put any cheese in them. No, I'm never have. 61 00:03:44,680 --> 00:03:47,680 Speaker 2: I just love having them absolutely, just the flower and 62 00:03:47,720 --> 00:03:49,920 Speaker 2: the kids fry them and then you hold them by 63 00:03:49,920 --> 00:03:52,200 Speaker 2: the stem and you just eat them. So, if we 64 00:03:52,240 --> 00:03:54,880 Speaker 2: were going to start at the beginning, what is the beginning? 65 00:03:54,920 --> 00:03:56,880 Speaker 2: Where were you born? Where did you grow up? 66 00:03:57,240 --> 00:04:01,760 Speaker 3: I was born here in Los Angeles and Hollyoo. We 67 00:04:01,880 --> 00:04:03,760 Speaker 3: kind of went back and forth between New York City 68 00:04:03,840 --> 00:04:06,080 Speaker 3: and Santa Monica a lot. I did a lot of 69 00:04:06,080 --> 00:04:09,080 Speaker 3: preschool in New York City, and I did first and 70 00:04:09,240 --> 00:04:11,920 Speaker 3: third grades in New York City while my mother was 71 00:04:11,960 --> 00:04:15,520 Speaker 3: on Broadway, and then the bulk of the rest of 72 00:04:15,560 --> 00:04:18,320 Speaker 3: elementary school here, and then moved permanently to New York 73 00:04:18,320 --> 00:04:19,359 Speaker 3: City when I was eleven. 74 00:04:19,600 --> 00:04:23,560 Speaker 2: Can you remember the kitchens? Could described the kitchens, but 75 00:04:23,640 --> 00:04:26,440 Speaker 2: they're very different. The LA house and the kitchens were 76 00:04:26,560 --> 00:04:29,760 Speaker 2: very different. So our kitchen and in Los Angeles here 77 00:04:29,839 --> 00:04:33,480 Speaker 2: had a brick floor, red brick floor and a tile counter, 78 00:04:34,000 --> 00:04:38,080 Speaker 2: sort of like very country kitchen. Lots of windows and 79 00:04:38,160 --> 00:04:40,920 Speaker 2: you could see the backyard in the pool, and we 80 00:04:40,920 --> 00:04:42,400 Speaker 2: were in there a lot. I mean, I think with 81 00:04:42,520 --> 00:04:46,320 Speaker 2: every house you're in the kitchen more than anywhere. Our 82 00:04:46,360 --> 00:04:48,560 Speaker 2: New York kitchen was on the ground floor. We grew 83 00:04:48,600 --> 00:04:52,800 Speaker 2: up in a townhouse, almost no windows, but we had 84 00:04:52,800 --> 00:04:55,279 Speaker 2: a big fireplace in the kitchen, which is really nice, 85 00:04:55,800 --> 00:04:57,440 Speaker 2: and it was more of a modern kitchen. It had 86 00:04:57,480 --> 00:04:59,560 Speaker 2: been done by a Swedish architects. It was kind of 87 00:04:59,560 --> 00:05:01,560 Speaker 2: minimal and who cooked. 88 00:05:02,800 --> 00:05:06,640 Speaker 3: Well. When I was little, I remember, I mean my 89 00:05:06,800 --> 00:05:10,640 Speaker 3: mom cooked. My dad started cooking a lot, but that 90 00:05:10,800 --> 00:05:13,600 Speaker 3: was later. He got very into cooking kind of when 91 00:05:13,720 --> 00:05:18,159 Speaker 3: we were older teenagers. But we had we had a 92 00:05:18,200 --> 00:05:20,359 Speaker 3: no pair that would cook. My mom would cook. It 93 00:05:20,400 --> 00:05:22,480 Speaker 3: was kind of like a group effort in the kitchen. 94 00:05:23,080 --> 00:05:26,200 Speaker 3: But my mom was always like, she loves food, but 95 00:05:26,440 --> 00:05:29,760 Speaker 3: she would get sort of stressed cooking, you know, whereas 96 00:05:29,880 --> 00:05:32,360 Speaker 3: my dad was like thought it was really fun. My mom, 97 00:05:32,520 --> 00:05:34,440 Speaker 3: I don't think she found it so relaxing. 98 00:05:34,800 --> 00:05:38,799 Speaker 2: And also you just mentioned that she was in theater nice, 99 00:05:38,880 --> 00:05:39,800 Speaker 2: so what was that luck? 100 00:05:40,640 --> 00:05:44,119 Speaker 3: So she would come home late after the theater, which 101 00:05:45,000 --> 00:05:47,760 Speaker 3: when I was older was really nice. I remember when 102 00:05:47,760 --> 00:05:49,359 Speaker 3: I was in high school and she would finish a 103 00:05:49,400 --> 00:05:51,400 Speaker 3: plane come home and I would still be awake and 104 00:05:51,440 --> 00:05:53,600 Speaker 3: we would kind of have a chat, which was some 105 00:05:53,680 --> 00:05:56,840 Speaker 3: of my favorite memories of growing up. In New York, 106 00:05:56,920 --> 00:06:01,080 Speaker 3: and or she was doing Shakespeare in the Park and 107 00:06:01,120 --> 00:06:04,040 Speaker 3: I would walk down Central Park to go visit her 108 00:06:04,160 --> 00:06:08,200 Speaker 3: and watch her. So it was really a wonderful thing 109 00:06:08,320 --> 00:06:12,040 Speaker 3: having a mother so steeped in the arts in New 110 00:06:12,120 --> 00:06:14,880 Speaker 3: York and with all of the friends and you know, 111 00:06:15,000 --> 00:06:17,680 Speaker 3: the artists singing around the piano, and you know, it 112 00:06:17,720 --> 00:06:19,040 Speaker 3: was really a great way to check it. 113 00:06:19,120 --> 00:06:21,560 Speaker 2: Would she have eaten? Do you think? I often ask 114 00:06:21,680 --> 00:06:24,880 Speaker 2: actors who are acting in a play. Do they eat 115 00:06:24,920 --> 00:06:27,560 Speaker 2: before the play? Do they eat after the play? Do they? 116 00:06:28,080 --> 00:06:29,120 Speaker 2: And everyone varies. 117 00:06:29,360 --> 00:06:33,200 Speaker 3: Yeah, I think she would generally eat before unless she 118 00:06:33,400 --> 00:06:38,400 Speaker 3: had friends coming. It's sort of an occupational hazard to 119 00:06:38,440 --> 00:06:40,960 Speaker 3: eat after. I did a play in London, I think 120 00:06:41,000 --> 00:06:44,560 Speaker 3: in maybe two thousand and two, and I ate every 121 00:06:44,640 --> 00:06:47,719 Speaker 3: night after the play, and I gained about fifteen. 122 00:06:49,000 --> 00:06:50,920 Speaker 2: There is also that thing when you go to see 123 00:06:50,960 --> 00:06:52,800 Speaker 2: somebody in a play and then they go, you know, 124 00:06:52,960 --> 00:06:55,839 Speaker 2: Ray fines doesn't. It's always dinner afterwards, and you do 125 00:06:55,920 --> 00:06:58,479 Speaker 2: see the kind of fatigue and then letting go and 126 00:06:58,560 --> 00:07:01,400 Speaker 2: probably eating too much a night, I know, but then 127 00:07:01,480 --> 00:07:05,080 Speaker 2: eating before you might go on. Did you feel stuffed 128 00:07:05,080 --> 00:07:05,839 Speaker 2: when you went on to the. 129 00:07:06,040 --> 00:07:08,279 Speaker 3: Yeah, I couldn't. I couldn't eat before. I was too 130 00:07:08,320 --> 00:07:10,760 Speaker 3: nervous to eat before, So I would always end up 131 00:07:10,800 --> 00:07:14,000 Speaker 3: eating after and go to Jay Chiky and he, you know, 132 00:07:14,080 --> 00:07:16,920 Speaker 3: have a bottle of wine and French fries and some 133 00:07:17,040 --> 00:07:19,760 Speaker 3: kind of oyster. And back to New York and back 134 00:07:19,800 --> 00:07:22,480 Speaker 3: to growing up with a mother who was acting. And 135 00:07:22,520 --> 00:07:25,000 Speaker 3: what was your father doing? He was making TV shows, 136 00:07:25,000 --> 00:07:27,480 Speaker 3: So he was making shows here and in New York and 137 00:07:27,600 --> 00:07:29,760 Speaker 3: doing a lot of traveling back and forth, and then 138 00:07:30,320 --> 00:07:32,360 Speaker 3: and then kind of settled in New York. And that 139 00:07:32,560 --> 00:07:35,560 Speaker 3: was great when he was with us all the time. 140 00:07:35,680 --> 00:07:39,040 Speaker 3: And but I don't remember him really being in the 141 00:07:39,120 --> 00:07:45,000 Speaker 3: kitchen until he had kind of slowed down how prolifically 142 00:07:45,000 --> 00:07:47,520 Speaker 3: he was making TV shows. And when he kind of 143 00:07:47,600 --> 00:07:50,280 Speaker 3: slowed turned everything down a notch is when he really 144 00:07:50,280 --> 00:07:51,360 Speaker 3: got into cooking. 145 00:07:51,560 --> 00:07:53,960 Speaker 2: And would you have meals around the table together with 146 00:07:54,080 --> 00:07:57,080 Speaker 2: you and Jake? Oh, my parents sit down? What were 147 00:07:57,080 --> 00:07:57,480 Speaker 2: they like? 148 00:07:58,000 --> 00:08:02,200 Speaker 3: They were really nice? I mean it was I think 149 00:08:02,280 --> 00:08:05,760 Speaker 3: we felt special being included at the dinner table, even 150 00:08:05,760 --> 00:08:08,200 Speaker 3: though it was a nightly event. It felt, you know, 151 00:08:08,320 --> 00:08:10,920 Speaker 3: like if they had friends over. We sat with them 152 00:08:10,960 --> 00:08:13,880 Speaker 3: at the table and had long conversations It's something that 153 00:08:13,920 --> 00:08:15,880 Speaker 3: I've carried on with my kids as well. You know, 154 00:08:15,880 --> 00:08:19,000 Speaker 3: we always have dinner all together as a family, no 155 00:08:19,080 --> 00:08:21,960 Speaker 3: phones allowed at the table, and you get into great 156 00:08:22,520 --> 00:08:25,720 Speaker 3: discourse with them and hear what they think about things. 157 00:08:25,760 --> 00:08:28,480 Speaker 3: And I think my father made me feel that I 158 00:08:28,600 --> 00:08:32,640 Speaker 3: was valuable during those dinners because he really elicited our opinion. 159 00:08:32,679 --> 00:08:35,800 Speaker 3: He asked questions, and my brother and I were very 160 00:08:35,840 --> 00:08:38,000 Speaker 3: much a part of the conversation. 161 00:08:38,240 --> 00:08:39,240 Speaker 2: It was his background. 162 00:08:40,760 --> 00:08:42,959 Speaker 3: Well, it's interesting, you know because touching on what you 163 00:08:43,040 --> 00:08:46,240 Speaker 3: were saying, before he grew up without money. He grew 164 00:08:46,320 --> 00:08:49,400 Speaker 3: up on Long Island, and they were you know, they 165 00:08:49,400 --> 00:08:52,720 Speaker 3: were kind of a working class moving trying moving up 166 00:08:52,720 --> 00:08:55,800 Speaker 3: into middle class Jewish family, but they didn't have a 167 00:08:55,840 --> 00:08:59,120 Speaker 3: lot of disposable income, and they didn't they didn't go 168 00:08:59,200 --> 00:09:03,680 Speaker 3: out to eat. So when my father finally made it, 169 00:09:03,800 --> 00:09:07,240 Speaker 3: you know, like his and he loved food and all 170 00:09:07,280 --> 00:09:10,400 Speaker 3: the beautiful things in life. You know, he loved beautiful 171 00:09:10,440 --> 00:09:12,719 Speaker 3: fabrics and paintings, and you know, he would take me 172 00:09:12,760 --> 00:09:15,640 Speaker 3: to every museum in the world and we would walk 173 00:09:15,679 --> 00:09:18,720 Speaker 3: for hours. And I think food for him was really 174 00:09:18,720 --> 00:09:24,240 Speaker 3: an expression of life's beauty and our blessings and good 175 00:09:24,280 --> 00:09:26,560 Speaker 3: fortune to be able to eat something that was fresh 176 00:09:26,559 --> 00:09:30,640 Speaker 3: and delicious and really well conceived and thought about. And 177 00:09:31,920 --> 00:09:35,679 Speaker 3: he was so proud that, you know, we ate oysters 178 00:09:35,720 --> 00:09:39,160 Speaker 3: and you know, things that he hadn't come across until 179 00:09:39,440 --> 00:09:42,959 Speaker 3: really later in his life. And I always remember, and 180 00:09:43,000 --> 00:09:46,000 Speaker 3: I wrote about this in my first book, that when 181 00:09:46,000 --> 00:09:48,960 Speaker 3: we would get into the car to go out to dinner, like, 182 00:09:49,040 --> 00:09:52,040 Speaker 3: no matter how many times we had gone, like, he 183 00:09:52,240 --> 00:09:55,200 Speaker 3: was so excited. It was like the greatest thing of 184 00:09:55,240 --> 00:09:57,120 Speaker 3: all time that we were going out to dinner. 185 00:09:57,920 --> 00:10:00,240 Speaker 2: I think that it's interesting because people that I've told to, 186 00:10:00,400 --> 00:10:04,640 Speaker 2: many of them measure their success in the ability to 187 00:10:04,679 --> 00:10:08,160 Speaker 2: eat well. It's fascinating that people, you know, when they 188 00:10:08,240 --> 00:10:11,920 Speaker 2: were able to go to restaurants and choose something that 189 00:10:11,960 --> 00:10:14,480 Speaker 2: they weren't worried about how much it cost, or you 190 00:10:14,520 --> 00:10:17,040 Speaker 2: know Paul McCartney saying that he always thought wine was 191 00:10:17,120 --> 00:10:19,720 Speaker 2: terrible because he only had really really cheap wine. And 192 00:10:19,760 --> 00:10:22,320 Speaker 2: then when he was able to go to a restaurants 193 00:10:22,360 --> 00:10:24,880 Speaker 2: somebody bought him a fabulous bottle of wine, he kind 194 00:10:24,880 --> 00:10:27,360 Speaker 2: of understood what it had meant to work hard and 195 00:10:27,360 --> 00:10:30,240 Speaker 2: what he could do and even just going to restaurants 196 00:10:30,240 --> 00:10:34,240 Speaker 2: so that what going back to your dad, what were 197 00:10:34,280 --> 00:10:35,040 Speaker 2: his parents like? 198 00:10:35,360 --> 00:10:41,840 Speaker 3: They were New Yorkers. They had so my grandfather's grandfather 199 00:10:42,080 --> 00:10:45,280 Speaker 3: had come from Poland. They were from a long line 200 00:10:45,320 --> 00:10:50,880 Speaker 3: of rabbis, and they were all Ashkenazi Jews from Poland 201 00:10:51,320 --> 00:10:55,840 Speaker 3: and Russia kind of Belarusian, and they were, you know, 202 00:10:55,920 --> 00:10:57,800 Speaker 3: had grown up. My grandfather had grown up in a 203 00:10:57,840 --> 00:11:01,280 Speaker 3: tenement on the Lower East Side and fought his way 204 00:11:01,559 --> 00:11:04,880 Speaker 3: into military school so he could, you know, have three 205 00:11:04,960 --> 00:11:08,640 Speaker 3: square meals a day and learn. He craved discipline and order, 206 00:11:08,720 --> 00:11:11,160 Speaker 3: and so he was very proud of himself that he 207 00:11:11,200 --> 00:11:13,800 Speaker 3: had put himself, you know, had gotten himself in that position. 208 00:11:14,080 --> 00:11:17,960 Speaker 3: And they were great. And my grandmother, my dad's mom, 209 00:11:18,080 --> 00:11:20,319 Speaker 3: was a great I mean I loved eating at her house. 210 00:11:20,920 --> 00:11:22,600 Speaker 2: Grandmother's are really important. 211 00:11:22,760 --> 00:11:26,960 Speaker 3: Yeah. Food, I mean she made brisket and that it 212 00:11:27,040 --> 00:11:30,040 Speaker 3: was like the best brisket in the world. And then 213 00:11:30,120 --> 00:11:33,360 Speaker 3: she also let us have junk food, which we were 214 00:11:33,440 --> 00:11:36,080 Speaker 3: not allowed from my mother. So you know, we would 215 00:11:36,120 --> 00:11:37,760 Speaker 3: go to stay with them and there would be fruit 216 00:11:37,800 --> 00:11:39,720 Speaker 3: loops and I would be out of my mind, you know, 217 00:11:39,840 --> 00:11:44,320 Speaker 3: Jake and I would be eating wonderbread with frenches, mustard 218 00:11:44,400 --> 00:11:47,000 Speaker 3: and a slice of tomato and lettuce, and we thought 219 00:11:47,000 --> 00:11:50,040 Speaker 3: it was the most delicious thing of all time. 220 00:11:50,200 --> 00:11:53,840 Speaker 2: So we have a recipe for brisket I do. And 221 00:11:53,880 --> 00:11:55,080 Speaker 2: what about your mother's mother. 222 00:11:55,960 --> 00:12:01,000 Speaker 3: My mother's mother was a fantastic cook and entertainer. She 223 00:12:01,080 --> 00:12:06,720 Speaker 3: was a really scary person, but she made the best food. 224 00:12:07,720 --> 00:12:10,360 Speaker 3: I'll never forget the things that, you know, really sort 225 00:12:10,400 --> 00:12:14,720 Speaker 3: of like fifties food that she made all throughout the eighties, 226 00:12:14,800 --> 00:12:18,360 Speaker 3: you know. So her the best deviled eggs in the 227 00:12:18,400 --> 00:12:22,720 Speaker 3: whole world, the best Christmas dinners with her stuffing in 228 00:12:22,760 --> 00:12:27,000 Speaker 3: her and her spreads would be this whole table full 229 00:12:27,080 --> 00:12:29,160 Speaker 3: of the most delicious food. And it was only her, 230 00:12:29,880 --> 00:12:34,920 Speaker 3: you know, on her own, chopping and cooking, and her 231 00:12:34,920 --> 00:12:38,360 Speaker 3: food was amazing. She was a great, a really great cook. 232 00:12:48,880 --> 00:12:51,400 Speaker 2: You grew up in this house where your father loved 233 00:12:51,440 --> 00:12:54,160 Speaker 2: to take you to restaurants and to eat, and your 234 00:12:54,200 --> 00:12:58,600 Speaker 2: mother cared for you and came home after theater stories, 235 00:12:59,120 --> 00:13:02,160 Speaker 2: and then you left home. And did you cook after 236 00:13:02,200 --> 00:13:04,679 Speaker 2: you left home for yourself or did you go home 237 00:13:04,720 --> 00:13:05,080 Speaker 2: to eat? 238 00:13:06,360 --> 00:13:08,439 Speaker 3: That's when I really started to learn how to cook. 239 00:13:08,640 --> 00:13:11,959 Speaker 3: I went I graduated from school in New York City, 240 00:13:12,440 --> 00:13:14,800 Speaker 3: and I went to UC Santa Barbara all the way 241 00:13:14,800 --> 00:13:17,840 Speaker 3: across the country, and my father was in Santa Monica 242 00:13:17,880 --> 00:13:21,000 Speaker 3: a lot, and I would come home for weekends or 243 00:13:21,200 --> 00:13:23,640 Speaker 3: you know, for some good food, and we would cook 244 00:13:23,679 --> 00:13:27,840 Speaker 3: together a lot. And that's when we both really started cooking. 245 00:13:27,960 --> 00:13:31,480 Speaker 3: And that's when the Food Network was just amazing and 246 00:13:31,600 --> 00:13:35,640 Speaker 3: really instructional and tactical, and we would watch you know, 247 00:13:35,679 --> 00:13:38,560 Speaker 3: the food the Food Network and learn things and try 248 00:13:38,600 --> 00:13:41,360 Speaker 3: them out. Or we would go out to there was 249 00:13:41,400 --> 00:13:43,880 Speaker 3: a restaurant in Venice that was kind of legendary called 250 00:13:43,920 --> 00:13:46,480 Speaker 3: seventy two Market Street and we would go there, and 251 00:13:47,360 --> 00:13:50,160 Speaker 3: or Sheen Wah on Maine, which is a Wolfgang Puck 252 00:13:50,760 --> 00:13:54,760 Speaker 3: French fusion Chinese russaurant that I still love to this day. 253 00:13:54,800 --> 00:13:57,400 Speaker 3: So there's like a couple places that he would that 254 00:13:57,480 --> 00:13:59,760 Speaker 3: he loved that we would go to. But we also 255 00:13:59,800 --> 00:14:00,600 Speaker 3: cooked a lot. 256 00:14:00,880 --> 00:14:02,840 Speaker 2: And so do you do that with your children? Do 257 00:14:02,880 --> 00:14:03,559 Speaker 2: you cook with them? 258 00:14:03,640 --> 00:14:04,000 Speaker 3: I do? 259 00:14:04,120 --> 00:14:05,199 Speaker 2: I love both of them. 260 00:14:05,600 --> 00:14:08,080 Speaker 3: I cook for both. I cook. You know, Apple's really 261 00:14:08,080 --> 00:14:11,040 Speaker 3: interesting because now she's kind of very independent and she 262 00:14:11,240 --> 00:14:14,080 Speaker 3: likes to cook for herself a lot, so and she's 263 00:14:14,160 --> 00:14:18,040 Speaker 3: vegetarian and she has like really specific food ideas which 264 00:14:18,160 --> 00:14:20,800 Speaker 3: is so great and I love I would say what 265 00:14:20,880 --> 00:14:23,920 Speaker 3: she asked me to make still for her the most 266 00:14:24,240 --> 00:14:28,640 Speaker 3: is lemon pasta. She went through a real like fetichini, 267 00:14:28,680 --> 00:14:33,400 Speaker 3: alfredo face and breakfast potatoes. She asked, that's probably what 268 00:14:33,440 --> 00:14:35,280 Speaker 3: she asked me to make the most these days. And 269 00:14:35,280 --> 00:14:38,120 Speaker 3: then Moses, you know, during the week, I don't. I 270 00:14:38,160 --> 00:14:41,640 Speaker 3: don't have time to cook very much. But I cook 271 00:14:41,760 --> 00:14:44,320 Speaker 3: kind of all weekend long, and I really love it, 272 00:14:44,520 --> 00:14:48,200 Speaker 3: especially Friday nights. It's like how I transition from my 273 00:14:48,280 --> 00:14:50,720 Speaker 3: week to being like a woman in a body. 274 00:14:53,000 --> 00:14:54,880 Speaker 2: And did they cook with you or do you think you? 275 00:14:55,000 --> 00:14:55,720 Speaker 3: Yeah, they do? 276 00:14:55,600 --> 00:14:56,600 Speaker 2: Do they cook for them? 277 00:14:56,760 --> 00:15:01,360 Speaker 3: I mean, Apple will definitely cook with me. Moses will help, yeah, 278 00:15:02,120 --> 00:15:04,160 Speaker 3: but I mostly cook for them. I mean I think 279 00:15:04,200 --> 00:15:07,000 Speaker 3: they liked being especially because when we were living in 280 00:15:07,040 --> 00:15:11,080 Speaker 3: London and I was before I started Goop, I cooked 281 00:15:11,120 --> 00:15:15,480 Speaker 3: all the meals, and so they really they have nostalgia 282 00:15:15,520 --> 00:15:18,400 Speaker 3: around me cooking them all the meals, and so I 283 00:15:18,480 --> 00:15:21,160 Speaker 3: think there's I think especially Moses sometimes he's like, why 284 00:15:21,200 --> 00:15:23,520 Speaker 3: are you making me more food? 285 00:15:23,720 --> 00:15:27,160 Speaker 2: You just love? Do you think that you're interested in 286 00:15:27,160 --> 00:15:29,280 Speaker 2: cooking for them? Does come from your own childhood? 287 00:15:29,440 --> 00:15:34,040 Speaker 3: Or I do? Because It was such an unabashed expression 288 00:15:34,160 --> 00:15:36,360 Speaker 3: of my father's love for us, like there was no 289 00:15:36,480 --> 00:15:40,200 Speaker 3: denying it. And when someone is so excited about like 290 00:15:40,800 --> 00:15:44,120 Speaker 3: the seer on their baby back ribs, you know, and 291 00:15:44,200 --> 00:15:45,680 Speaker 3: like look at this, Look what I did. You know, 292 00:15:45,720 --> 00:15:49,040 Speaker 3: it's so imbued with love that you can't It's undeniable, 293 00:15:49,240 --> 00:15:51,920 Speaker 3: and so you learn it as a love language. I 294 00:15:52,000 --> 00:15:53,640 Speaker 3: just had this beegind I at a house full of 295 00:15:53,640 --> 00:15:56,800 Speaker 3: people at our house in Santa Barbara, and I was 296 00:15:56,840 --> 00:15:59,720 Speaker 3: making all these different breakfasts, and you know, my friends 297 00:15:59,720 --> 00:16:01,680 Speaker 3: are like, oh my god, we feel so terrible, and 298 00:16:01,720 --> 00:16:03,520 Speaker 3: I was like, no, you don't understand, Like this is 299 00:16:03,520 --> 00:16:06,120 Speaker 3: my love language. Like I'm so happy doing this. 300 00:16:06,760 --> 00:16:08,680 Speaker 2: Did you travel with your parents? Did you go to 301 00:16:08,720 --> 00:16:10,160 Speaker 2: Italy or Spain or. 302 00:16:10,280 --> 00:16:14,560 Speaker 3: We never went to Italy until you know, the first 303 00:16:14,560 --> 00:16:18,840 Speaker 3: time I ever went to Italy with my father, he 304 00:16:19,240 --> 00:16:22,720 Speaker 3: was when he died. He died in Florence, he died 305 00:16:22,960 --> 00:16:28,080 Speaker 3: in he died in Rome, and we were doing our 306 00:16:28,120 --> 00:16:32,800 Speaker 3: first kind of road trip after my thirtieth birthday. And yeah, 307 00:16:32,840 --> 00:16:36,560 Speaker 3: he kind of died on me, which complicated the trip. 308 00:16:38,600 --> 00:16:40,200 Speaker 2: Is a complicate Italy for you? 309 00:16:40,560 --> 00:16:43,320 Speaker 3: Yeah, it did complicate Italy for me for a long time. 310 00:16:44,240 --> 00:16:49,160 Speaker 3: I didn't go back for ten years. And when we 311 00:16:49,160 --> 00:16:51,440 Speaker 3: were on our road trip and I found out that 312 00:16:51,480 --> 00:16:53,360 Speaker 3: he was sick and he had been coughing up blood, 313 00:16:53,440 --> 00:16:55,040 Speaker 3: and I said, we have to go to the hospital. 314 00:16:55,120 --> 00:16:56,600 Speaker 3: You know, he'd been hiding it for me because he 315 00:16:56,640 --> 00:16:59,560 Speaker 3: didn't want He really wanted to finish our trip. And 316 00:16:59,640 --> 00:17:01,880 Speaker 3: I was like, this is so, we're going to the hospital. 317 00:17:01,920 --> 00:17:03,240 Speaker 3: And he was like, no, we got to get to 318 00:17:03,280 --> 00:17:05,800 Speaker 3: the Splendido. He really was trying, and I was like, 319 00:17:05,840 --> 00:17:08,200 Speaker 3: we're not going to the like, we're going to the hospital. 320 00:17:09,040 --> 00:17:12,359 Speaker 3: And he ended up dying. And then I had a 321 00:17:12,359 --> 00:17:15,040 Speaker 3: real aversion to Italy for a long time. And then, 322 00:17:15,359 --> 00:17:19,600 Speaker 3: very sweetly Chris Martin, my first husband, on my fortieth 323 00:17:19,600 --> 00:17:22,640 Speaker 3: birthday ten years later. And I was having a lot 324 00:17:22,680 --> 00:17:25,840 Speaker 3: of anxiety about it anyway, because I think turning forty, 325 00:17:25,920 --> 00:17:27,880 Speaker 3: I mean, I'm about to turn fifty and I kind 326 00:17:27,920 --> 00:17:30,159 Speaker 3: of don't give a but forty, I was like, really 327 00:17:30,240 --> 00:17:36,040 Speaker 3: had so much anxiety about it. And he by that point, 328 00:17:36,080 --> 00:17:38,600 Speaker 3: I had the two kids, and we got on a 329 00:17:38,640 --> 00:17:40,960 Speaker 3: plane and I didn't know where we were going, and 330 00:17:41,480 --> 00:17:43,840 Speaker 3: we all of a sudden, I realized we were landing 331 00:17:43,880 --> 00:17:47,440 Speaker 3: in Genoa and that we were going to the Splendido, 332 00:17:47,960 --> 00:17:51,440 Speaker 3: which was so sweet. It was such a nice surprise. 333 00:17:51,800 --> 00:17:56,000 Speaker 3: So it was like a completion, but it was. But 334 00:17:56,119 --> 00:17:59,480 Speaker 3: Jake was with me and my two best friends Mary 335 00:17:59,520 --> 00:18:02,080 Speaker 3: and Julie, who've been my best friend since one since 336 00:18:02,080 --> 00:18:04,080 Speaker 3: I was four and one since I was eleven. They 337 00:18:04,119 --> 00:18:06,480 Speaker 3: were with me, and they my father was like a 338 00:18:06,520 --> 00:18:09,080 Speaker 3: father to them too, so it was it ended up 339 00:18:09,080 --> 00:18:11,600 Speaker 3: being a really beautiful experience that we all got to 340 00:18:11,640 --> 00:18:14,840 Speaker 3: be there and and kind of come full circle. And 341 00:18:14,880 --> 00:18:17,200 Speaker 3: now I'm you know, we we bought a little farmhouse 342 00:18:17,240 --> 00:18:21,920 Speaker 3: in Umbria, so just south of the Tuscan border. 343 00:18:22,200 --> 00:18:25,399 Speaker 2: Great food in Umbria, Yeah, truffles in the fall, you 344 00:18:25,480 --> 00:18:29,200 Speaker 2: have lentils, you know. Bar It's great. 345 00:18:29,400 --> 00:18:31,800 Speaker 3: I know, it's really it's a really special place. So 346 00:18:32,040 --> 00:18:34,920 Speaker 3: I'm excited to spend more time there and to learn 347 00:18:34,960 --> 00:18:35,680 Speaker 3: some Italian. 348 00:18:35,800 --> 00:18:37,399 Speaker 2: But what about Spain of France? 349 00:18:37,960 --> 00:18:41,639 Speaker 3: Spain so France. Well I kind of told this like 350 00:18:41,680 --> 00:18:44,560 Speaker 3: now now it's kind of food. A famous story about 351 00:18:44,600 --> 00:18:49,040 Speaker 3: my dad taking me. My mom was doing a filming 352 00:18:49,040 --> 00:18:51,360 Speaker 3: something in London when I was ten, we still lived 353 00:18:51,400 --> 00:18:53,360 Speaker 3: in Los Angeles and we all made the trip over 354 00:18:53,400 --> 00:18:56,560 Speaker 3: to visit her, and then my dad took me to 355 00:18:57,880 --> 00:19:02,080 Speaker 3: Paris for the weekend and just he and I and 356 00:19:02,160 --> 00:19:04,840 Speaker 3: we stayed at the Ritz and we went to the 357 00:19:04,840 --> 00:19:06,439 Speaker 3: Pompey Dew, we went to the Louver, we went to 358 00:19:06,480 --> 00:19:09,680 Speaker 3: all museums and my main thing was that I wanted 359 00:19:09,720 --> 00:19:15,479 Speaker 3: to eat French fries, like actual French fries free. So 360 00:19:16,359 --> 00:19:18,119 Speaker 3: that was the first thing we did when we checked 361 00:19:18,119 --> 00:19:22,160 Speaker 3: into the hotel, is that I ordered French fries and 362 00:19:22,480 --> 00:19:24,399 Speaker 3: he took me all around, you know, we were eating 363 00:19:24,400 --> 00:19:28,959 Speaker 3: all kinds of things. And on the way back to London, 364 00:19:29,160 --> 00:19:32,400 Speaker 3: he said, do you know why I took you to Paris, 365 00:19:32,480 --> 00:19:35,880 Speaker 3: just you and I? And I said no, and he said, 366 00:19:36,960 --> 00:19:40,159 Speaker 3: because I wanted you to see Paris for the first 367 00:19:40,200 --> 00:19:42,399 Speaker 3: time with a man who will always love you no 368 00:19:42,480 --> 00:19:44,280 Speaker 3: matter what. 369 00:19:47,000 --> 00:19:50,119 Speaker 2: So sweet, I mean, what you've been talking about is 370 00:19:50,160 --> 00:19:54,560 Speaker 2: memories of a man who loved food, loved you, wanted 371 00:19:54,600 --> 00:19:58,720 Speaker 2: to take you and indulge in new experiences to do 372 00:19:58,800 --> 00:20:01,600 Speaker 2: with eating and cooking and spending time with you. And 373 00:20:01,640 --> 00:20:05,040 Speaker 2: I think that you know, that is about what we do. 374 00:20:05,200 --> 00:20:07,920 Speaker 2: Food is memory and food is love, you know, it's 375 00:20:08,040 --> 00:20:10,960 Speaker 2: really and that's what you're doing with your children and 376 00:20:10,960 --> 00:20:13,720 Speaker 2: what we keep doing and your grandmother. So many people 377 00:20:13,760 --> 00:20:16,800 Speaker 2: I've talked to really talk about their grandmothers. You know, yeah, 378 00:20:16,840 --> 00:20:19,600 Speaker 2: because I think again, I do it with my grandchildren. 379 00:20:19,680 --> 00:20:22,480 Speaker 2: I know that. You know, if you're a working mother, 380 00:20:22,520 --> 00:20:24,639 Speaker 2: you're trying to get through the day or it's like 381 00:20:24,680 --> 00:20:27,199 Speaker 2: a struggle, and the cand mother is a place you 382 00:20:27,200 --> 00:20:29,199 Speaker 2: want them to remember your food. You want them to 383 00:20:29,400 --> 00:20:33,359 Speaker 2: want to spoil them and give them loops, fruit loops 384 00:20:33,440 --> 00:20:37,000 Speaker 2: and also a recipe that they'll cook they're gone. 385 00:20:37,040 --> 00:20:40,000 Speaker 3: It's true. I often think about that and think about 386 00:20:40,119 --> 00:20:43,199 Speaker 3: the food legacy of a family and what dishes go 387 00:20:43,400 --> 00:20:46,399 Speaker 3: from generation to generation. And there's also seems to be 388 00:20:46,440 --> 00:20:49,520 Speaker 3: such a specific flavor profile. You know. It's like if 389 00:20:49,920 --> 00:20:51,960 Speaker 3: if I cook something, you know, my kids like the 390 00:20:51,960 --> 00:20:55,480 Speaker 3: way I cook something as opposed to anybody else, even 391 00:20:55,560 --> 00:20:58,199 Speaker 3: if it's you know, like there we're all following the 392 00:20:58,240 --> 00:20:59,080 Speaker 3: same recipe. 393 00:20:59,160 --> 00:21:11,960 Speaker 2: Of course, should we just talk about the food that 394 00:21:11,960 --> 00:21:14,720 Speaker 2: you're cooking with? Goog that you want a sole because 395 00:21:14,760 --> 00:21:18,040 Speaker 2: you have had such an influence on the way we eat, 396 00:21:18,840 --> 00:21:21,760 Speaker 2: the way we live, the way we buy, the way 397 00:21:21,760 --> 00:21:24,359 Speaker 2: we collect, the way we treat ourselves. 398 00:21:24,480 --> 00:21:29,200 Speaker 3: Yeah, I mean it's been probably the steepest learning curve 399 00:21:29,320 --> 00:21:32,359 Speaker 3: of my life. And it's also a marathon. You know, 400 00:21:32,400 --> 00:21:35,560 Speaker 3: it's been years of building a business and not having 401 00:21:35,680 --> 00:21:38,360 Speaker 3: any idea what I was doing, not knowing how to 402 00:21:38,440 --> 00:21:43,160 Speaker 3: monetize the business, and you know, been through so many 403 00:21:43,200 --> 00:21:47,880 Speaker 3: highs and lows and learnings and incredibly painful mistakes and 404 00:21:48,320 --> 00:21:52,360 Speaker 3: real triumphs that you know are little but meaningful to us. 405 00:21:52,400 --> 00:21:57,639 Speaker 3: And so but I do think that the cultural impact 406 00:21:57,920 --> 00:22:01,479 Speaker 3: is it's an important thing to contribute, right if you 407 00:22:01,600 --> 00:22:04,359 Speaker 3: feel whatever you're trying to do in the world that 408 00:22:04,720 --> 00:22:08,800 Speaker 3: you authentically are trying to, you know, connect somebody to 409 00:22:09,119 --> 00:22:13,360 Speaker 3: something good or that will be beautiful or uplifting, it's 410 00:22:13,359 --> 00:22:15,920 Speaker 3: a very fulfilling job in a lot of ways to have. 411 00:22:16,040 --> 00:22:19,600 Speaker 3: And so it's really fun right now because we kind 412 00:22:19,640 --> 00:22:22,119 Speaker 3: of in this last year launched something called Goop Kitchen, 413 00:22:22,160 --> 00:22:26,320 Speaker 3: which is only still here in Los Angeles, but I 414 00:22:26,320 --> 00:22:28,760 Speaker 3: think we're going to expand quickly, which is not a restaurant. 415 00:22:28,760 --> 00:22:32,120 Speaker 3: It's just being able to deliver on those brand values 416 00:22:32,560 --> 00:22:37,960 Speaker 3: of getting really high quality, organic, local, seasonal food to 417 00:22:38,080 --> 00:22:42,959 Speaker 3: people's plates, because the quickest road to feeling better is 418 00:22:43,040 --> 00:22:46,119 Speaker 3: just watching the quality of the food that you're eating, like, 419 00:22:46,240 --> 00:22:50,000 Speaker 3: is it nutrient dense? Is it minimally processed? I mean, 420 00:22:50,200 --> 00:22:52,560 Speaker 3: you know, that's why you're such a big inspiration to me. 421 00:22:52,720 --> 00:22:56,639 Speaker 3: Is everything you make is so ingredient driven and so delicious. 422 00:22:56,680 --> 00:22:58,720 Speaker 3: I remember when I first started coming to the restaurant 423 00:22:58,920 --> 00:23:02,600 Speaker 3: so many years ago, gosh, twenty five years ago, I 424 00:23:02,640 --> 00:23:07,199 Speaker 3: mean so long ago, and just thinking, oh my gosh, 425 00:23:07,240 --> 00:23:11,520 Speaker 3: there's you can see everything like the beauty of you 426 00:23:11,560 --> 00:23:13,320 Speaker 3: know that dish, I forget the name of it, but 427 00:23:13,400 --> 00:23:15,720 Speaker 3: you have the sort of fava beans and art of 428 00:23:15,840 --> 00:23:19,800 Speaker 3: chokes and it's like female bring yeah, Roman yeah, and 429 00:23:19,840 --> 00:23:22,239 Speaker 3: it's like, oh my gosh, it's all so visible, and 430 00:23:22,320 --> 00:23:25,280 Speaker 3: you just you see it in your mind coming straight 431 00:23:25,320 --> 00:23:28,800 Speaker 3: from the garden right onto the plate and just enhancing 432 00:23:28,840 --> 00:23:32,240 Speaker 3: all of the beautiful aspects of nature and great olive 433 00:23:32,280 --> 00:23:34,360 Speaker 3: oil and there you go. You know. Yeah. 434 00:23:34,359 --> 00:23:36,879 Speaker 2: I always think that if you cook with few ingredients 435 00:23:36,960 --> 00:23:38,520 Speaker 2: that we do, and I think in Italy you do. 436 00:23:39,680 --> 00:23:42,520 Speaker 2: I love I love going to Paris and having a 437 00:23:42,520 --> 00:23:45,119 Speaker 2: burb block over a piece of turbot with spinach and 438 00:23:45,200 --> 00:23:48,400 Speaker 2: morale mushrooms. But there's something about going to Italy and 439 00:23:48,440 --> 00:23:51,280 Speaker 2: having a grilled piece of fish with three herbs and 440 00:23:51,320 --> 00:23:53,639 Speaker 2: a bit of olive oil, or as you say, the 441 00:23:53,720 --> 00:23:57,480 Speaker 2: vegetables which just depend on themselves. You can't mask it, 442 00:23:57,640 --> 00:23:57,879 Speaker 2: you know. 443 00:23:58,119 --> 00:24:00,200 Speaker 3: I mean, what was it like for you to open 444 00:24:00,280 --> 00:24:04,679 Speaker 3: the River Cafe in London at that time where you 445 00:24:04,720 --> 00:24:07,320 Speaker 3: know it wasn't like that. I mean, there wasn't an 446 00:24:07,480 --> 00:24:09,560 Speaker 3: ingredient forward food culture. 447 00:24:10,040 --> 00:24:12,239 Speaker 2: And when Rose and I started, she had lived in 448 00:24:12,320 --> 00:24:15,880 Speaker 2: Luca for five years. And Richard's mother was a cook 449 00:24:15,920 --> 00:24:19,040 Speaker 2: from Trieste who then went to Florence and then came 450 00:24:19,080 --> 00:24:22,760 Speaker 2: to London, probably thirty nine. And we always say that 451 00:24:22,800 --> 00:24:25,800 Speaker 2: she used to wander around London coming from Florence looking 452 00:24:25,800 --> 00:24:28,479 Speaker 2: for a view. She was always trying to find the piazza. 453 00:24:28,520 --> 00:24:31,440 Speaker 2: Mikaelangel was somewhere in London. She's a woman who said 454 00:24:31,480 --> 00:24:34,000 Speaker 2: to me once on her deathbed, she said, Ruthie, I 455 00:24:34,040 --> 00:24:36,200 Speaker 2: want you to put She had amazing skin, and she said, 456 00:24:36,240 --> 00:24:38,000 Speaker 2: I want you to put more cream on your face 457 00:24:38,480 --> 00:24:39,879 Speaker 2: and less herbs on your fish. 458 00:24:40,400 --> 00:24:43,560 Speaker 3: You know, that was her her last year. 459 00:24:44,920 --> 00:24:47,160 Speaker 2: And every time I put herbs on my fish, I 460 00:24:47,200 --> 00:24:50,000 Speaker 2: was like, not too many. Every night I put more cream. 461 00:24:50,400 --> 00:24:53,800 Speaker 2: But the I think that that Rose and I thought, 462 00:24:54,080 --> 00:24:56,120 Speaker 2: why can't we have the kind of food that we 463 00:24:56,560 --> 00:24:59,280 Speaker 2: cooked and ate in Italy, but in London and it 464 00:24:59,320 --> 00:25:01,560 Speaker 2: was challenging. You know if we served a pop up 465 00:25:01,600 --> 00:25:04,800 Speaker 2: homadoro and it had tomatoes and bread and basil and 466 00:25:04,840 --> 00:25:07,600 Speaker 2: that was it. And somebody would say in those days 467 00:25:07,600 --> 00:25:09,560 Speaker 2: and by paying four pounds fifty for a bit of 468 00:25:09,560 --> 00:25:12,280 Speaker 2: bread and tomato. But now I always put you know, 469 00:25:12,320 --> 00:25:15,280 Speaker 2: the travel people traveled more and more to Europe, and 470 00:25:16,000 --> 00:25:18,480 Speaker 2: you know, Freddy Laker with his planes where you could 471 00:25:18,520 --> 00:25:21,640 Speaker 2: go cheaply or whatever, they were opened up Europe. Unfortunately 472 00:25:21,800 --> 00:25:24,360 Speaker 2: right now because if you want me to be political, 473 00:25:24,440 --> 00:25:27,280 Speaker 2: Brexit is closing the doors. But in those days we're 474 00:25:27,320 --> 00:25:30,679 Speaker 2: all going and opening the doors and seeing what food 475 00:25:30,760 --> 00:25:33,440 Speaker 2: was like. And so I think that really changed things. 476 00:25:33,680 --> 00:25:39,359 Speaker 3: So was it quite iconoclastic, that kind of simplicity. 477 00:25:38,840 --> 00:25:40,680 Speaker 2: Of yeah, I think, well I think other people were 478 00:25:40,720 --> 00:25:43,239 Speaker 2: doing it. You know, Rollie Lee at Kensington Place did 479 00:25:43,280 --> 00:25:46,320 Speaker 2: a more French version of it, and as to Little 480 00:25:46,520 --> 00:25:49,960 Speaker 2: and people also changed restaurants. I think everywhere. I think 481 00:25:50,000 --> 00:25:52,920 Speaker 2: give credit to Wolfgang Puck. You know, going from Mammy's 482 00:25:53,000 --> 00:25:55,600 Speaker 2: on to making pieces at Spargo. It's like you could 483 00:25:55,680 --> 00:25:58,879 Speaker 2: either dress up and go to a restaurant and be terrified, 484 00:25:59,400 --> 00:26:01,920 Speaker 2: or you could but eat very well, or you could 485 00:26:01,960 --> 00:26:04,080 Speaker 2: go to the local Greek or treachery and not eat 486 00:26:04,160 --> 00:26:06,240 Speaker 2: very well but have a great time. We thought, why 487 00:26:06,240 --> 00:26:08,360 Speaker 2: can't you come and have a great time and eat well? 488 00:26:08,600 --> 00:26:10,600 Speaker 2: You know, I think a lot of people were doing that. 489 00:26:10,920 --> 00:26:14,280 Speaker 2: So we learned what we started knowing nothing. So you know, 490 00:26:14,600 --> 00:26:17,439 Speaker 2: we learned as we grew. There's a lot to do 491 00:26:17,960 --> 00:26:21,680 Speaker 2: with food. It's love, it's history, it's memories, it's politics, 492 00:26:21,960 --> 00:26:24,720 Speaker 2: but it's also comfort. Yeah, and so if I were 493 00:26:24,760 --> 00:26:28,040 Speaker 2: to ask you for our last question in this beautiful room, 494 00:26:28,040 --> 00:26:32,080 Speaker 2: on this beautiful day, with what Gwyneth would be your 495 00:26:32,119 --> 00:26:32,879 Speaker 2: comfort food? 496 00:26:33,520 --> 00:26:40,199 Speaker 3: Pasta? Ah, I love pasta and I love that it 497 00:26:40,240 --> 00:26:43,920 Speaker 3: can be the most laborious, you know, hand rolling out 498 00:26:44,040 --> 00:26:48,920 Speaker 3: and stuffing something that you are pureing like most intense 499 00:26:49,520 --> 00:26:53,960 Speaker 3: all day episode. Or it can literally be a sauce 500 00:26:54,000 --> 00:26:55,520 Speaker 3: that you make in the time it takes for the 501 00:26:55,560 --> 00:26:58,159 Speaker 3: water to boil and cook the pasta, which are my 502 00:26:58,320 --> 00:27:02,040 Speaker 3: favorite with some garlic, anchovy, you know, chili, oils oil. 503 00:27:02,840 --> 00:27:05,520 Speaker 3: But it always has the same result, which is just 504 00:27:06,119 --> 00:27:09,280 Speaker 3: taste delicious and it makes you feel so good. It 505 00:27:09,280 --> 00:27:13,280 Speaker 3: makes you feel full, but also I don't know. There's 506 00:27:13,320 --> 00:27:18,159 Speaker 3: also an elegance to pasta, and I find it really 507 00:27:19,560 --> 00:27:22,959 Speaker 3: just the perfect meal, pasta and a glass of red wine. 508 00:27:23,800 --> 00:27:27,320 Speaker 2: Well, I'm waiting for you in London. Okay, you don't 509 00:27:27,320 --> 00:27:29,360 Speaker 2: have to fry on chewes, it's postage. 510 00:27:29,960 --> 00:27:31,720 Speaker 3: I want to get back behind that friar. 511 00:27:31,760 --> 00:27:33,840 Speaker 2: Aren't you back in the kitchen? Come back in the kitchen. 512 00:27:33,840 --> 00:27:41,800 Speaker 2: We miss you there. Thank you. To visit the online 513 00:27:41,840 --> 00:27:46,240 Speaker 2: shop of the River Cafe, go to shop Therivercafe dot 514 00:27:46,280 --> 00:27:48,639 Speaker 2: co dot uk. 515 00:27:50,600 --> 00:27:53,439 Speaker 1: River Cafe Table four is a production of iHeartRadio and 516 00:27:53,480 --> 00:27:58,680 Speaker 1: Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 517 00:27:58,800 --> 00:28:01,800 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows