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Speaker 1: Get your hands together and we're going to start to party. Start.

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Speaker 1: I'm ready a party.

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Speaker 2: The Elvis Ran After Party Show, Party Podcast, God Party

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Speaker 2: podc After Party Podcast, After the Show.

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Speaker 1: One day, we'll get it and I'm back for your

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Speaker 1: dining pleasure.

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Speaker 2: Thank god, Leger's here. Hey, it's time to get to

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Speaker 2: know Lee a little better.

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Speaker 1: Getting to know you?

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Speaker 2: Who was a question for Lee Schrager.

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Speaker 1: I have plenty o yeah please? So Lee, what was

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Speaker 1: your very first job growing up back? I'm assuming during

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Speaker 1: the depression or the depression? Was I depressed in the year?

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Speaker 1: What I've been through all of last year? And I'm here? Okay,

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Speaker 1: that's Elane stretch. Of course. We are the ladies who lunch.

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Speaker 1: Hears to the ladies who lunch here, and they the

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Speaker 1: best news I delivered, Yes, okay, deliver newspapers. I delivered newspapers.

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Speaker 1: That was your first job. I delivered newsday on Long

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Speaker 1: Island in Massa, Peaka. They came to your house and

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Speaker 1: they dropped them like four o'clock in the morning, and

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Speaker 1: then I would deliver them every morning before school. And

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Speaker 1: it was when it was really cold and you know,

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Speaker 1: freezing cold and snowy. My mom would take me in

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Speaker 1: the car and I would throw the papers out the window,

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Speaker 1: and Alex Baldwin was on my paper route and he

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Speaker 1: still owes me money, which I have to remind him. Really,

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Speaker 1: they still owed me a dollar.

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Speaker 2: Have you ever had that conversation with him on the passing?

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Speaker 1: Every time I see him and he says, do not

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Speaker 1: ask me for the dollar. It was fifty five years ago.

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Speaker 2: Yeah, if he paged the dollar, the bit would be over.

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Speaker 1: That's true. Every time I see him, I tell me,

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Speaker 1: you know that I did the same thing with Penny

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Speaker 1: Savers when I was a good That was my first gig,

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Speaker 1: and I remember, I think I got in trouble because

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Speaker 1: I used to throw them out of the car and

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Speaker 1: they would land in places, bad places. And then I

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Speaker 1: worked at a Chinese restaurant on Friday, Saturday and Sunday

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Speaker 1: nights from five pm to nine pm, so four hours,

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Speaker 1: and I made twelve dollars a night. What'd you do

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Speaker 1: pack Chinese food? It was a takeout only, big game. Yeah.

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Speaker 1: I loved it. Yeah. And you know what we used

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Speaker 1: to do. My friends would put an order in like

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Speaker 1: under the name you know that I would know, and

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Speaker 1: then I put like twice as much food, like stole

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Speaker 1: food from other orders, you know, like chicken chowmain. So

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Speaker 1: we had a bunch of food for late night. Yeah. Wow.

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Speaker 1: Therefore they went out of business then hence no they're

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Speaker 1: still there. What's the name of the place. I think

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Speaker 1: it was called kwang Ming m I n g kwang

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Speaker 1: Ming And that was long Island a long hour. Yeah,

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Speaker 1: I delivered that. Then I worked at Swinston's ice Cream. Oh.

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Speaker 1: I used to work at Baskin Robin Left Asking Robinsmanship.

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Speaker 2: Winston's had the cookie, the little triangle cookie, which I

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Speaker 2: came from. Swinson's had the triangle cookie that went on

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Speaker 2: the Sunday.

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Speaker 1: It was my favorite that place. Oh I did. Is

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Speaker 1: that what they were called? I remember you had to

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Speaker 1: put it in that.

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Speaker 2: Yes, when he worked before they invented cookies.

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Speaker 1: No, I did that. And I then when we moved

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Speaker 1: to Florida, I worked at wind Dixie. Oh yeah, the

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Speaker 1: grocery store. Grocery store, and we were I started work

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Speaker 1: in the middle of summer. We had just moved down

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Speaker 1: to Florida. I was fifteen, and my first day of

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Speaker 1: the job, they gave me a razor. I'm like, please

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Speaker 1: want me to slip my wrists already and even know me,

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Speaker 1: and then they gave me I had I had a

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Speaker 1: scrape bubble gum off the floor of wind Dixie for

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Speaker 1: a summer. I don't know, but we were we were

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Speaker 1: like really growing up. You know, if I wanted anything,

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Speaker 1: I had to work for it. I mean, I have

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Speaker 1: to tell you. You know, we didn't get a free ride.

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Speaker 2: And you're still that way, You're somewhat grounded. I mean, no,

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Speaker 2: you never know about talking to him, but he is.

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Speaker 1: A great no no, no, would you get into food

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Speaker 1: like where this? My mom was a great cook and uh,

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Speaker 1: not an exciting cook because my father was very very

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Speaker 1: steak and potatoes. But my mom was always creating, you know,

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Speaker 1: always sampling and cooking different things for the kids. And

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Speaker 1: that was my food. My mom was a really good cook. Wow. Yeah,

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Speaker 1: Lee Scheger is here.

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Speaker 2: We're asking him questions.

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Speaker 1: May I ask you a question? Yeah?

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Speaker 2: I'm actually on the tail end of Danielle's How did

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Speaker 2: you move beyond uh wanting to get into food and

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Speaker 2: actually getting into food? I know you studied and you

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Speaker 2: also went into hospitality and you actually worked catering for

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Speaker 2: a lot of the big hotels in Miami.

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Speaker 1: So I graduate school. We moved down to Florida, and

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Speaker 1: I was did like tenth grade and eleventh grade. I

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Speaker 1: graduated in eleventh grade not because I was a smart student,

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Speaker 1: but because I doubled up and we had shop class,

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Speaker 1: which I don't think they have anymore shop with wood shop, yeah,

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Speaker 1: and I hated it. I was deathly afraid of the machine.

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Speaker 1: I thought I was going to cut my fingers off.

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Speaker 1: And my mother came in and told the principal that

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Speaker 1: I couldn't go into shop class, that I was traumatized,

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Speaker 1: and that she got me into homech and I excelled

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Speaker 1: in homech and I had a teacher named Linda Darnell

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Speaker 1: who told my parents during an open house night that

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Speaker 1: you know, their son, she really go to the Culinary

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Speaker 1: Institute of America, which you know, we didn't My parents

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Speaker 1: didn't know what that is, and that I got into

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Speaker 1: the CIA, and that was really my love of you know, catering,

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Speaker 1: that was my love of food, going into the Culinary

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Speaker 1: Institute of America. So we'd never seen the school. We

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Speaker 1: couldn't afford, you know, my parents couldn't take me up

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Speaker 1: to school, so I went there by myself and I

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Speaker 1: was just turned seventeen, so I was a really young student.

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Speaker 1: I was with Anthony Boa. Anthony I were classmates. Anthony

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Speaker 1: and I yeah, yeah, he actually wrote the forward to

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Speaker 1: my first book. So Anthon and I were friends for many,

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Speaker 1: many years. And so going to the CIA, I never

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Speaker 1: wanted to be a chef, but I wanted to a CIA.

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Speaker 1: But I never wanted to be a chef. I wanted

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Speaker 1: the background of that. But I did chef for many years.

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Speaker 1: I mean I worked, as Olvias said, for a very

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Speaker 1: fancy cater in New York City called Glorious Food, uh.

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Speaker 1: And then I worked with Donald Bruce White. Then I

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Speaker 1: worked for Elis, a bar at eat on Madison Avenue.

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Speaker 1: Then I opened up Deading de Luca downtown on one

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Speaker 1: twenty one the street. Yeah, I worked there, And that's

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Speaker 1: kind of the beginning of my life, going from Dean

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Speaker 1: and de Luca on Prince Street when it was brand new,

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Speaker 1: and then when they opened the store in East Hampton,

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Speaker 1: they brought me out to East Hampton. And that's my

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Speaker 1: love affair began in the Hampton's, you know, by being

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Speaker 1: out there, and it's how my friendship with you. Hear

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Speaker 1: me talk about Edie Beal. Sometimes that's how I met

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Speaker 1: Edie Beale by living in the Hampton. You guys, remember

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Speaker 1: do you know who that is? Oh my god?

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Speaker 2: The Grey Gardens, the mother and daughter that lived in

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Speaker 2: the house falling apart in East Hampton?

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Speaker 1: Have you not watched Greg Gardens on TV?

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Speaker 2: Is another gay thing? But watching people, I had to

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Speaker 2: explain what he's saying.

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Speaker 1: Remember Dean and de Luca when we did that big

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Speaker 1: event with them because Felicity, Remember the show Felicity. It

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Speaker 1: was huge with Dean and de Luca. So we broke

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Speaker 1: past life from a Dean. They closed one down just

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Speaker 1: for they did. Yeah, well now they're all closed down

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Speaker 1: because of you.

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Speaker 2: Lee Schrager's here were asking questions, Yes, scary, you're a

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Speaker 2: food guy.

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Speaker 1: What food trend do you wish would just disappear? With

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Speaker 1: all the food trends out there that have gone viral?

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Speaker 1: Is this something that comes to mind? You know, we

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Speaker 1: were talking about it, you know, earlier in the live show.

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Speaker 1: I hate reviewers. I hate people who write negative things

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Speaker 1: about restaurants I do. I just would never write, you know,

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Speaker 1: if I go to a restaurant, if I don't like it,

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Speaker 1: I just don't talk about it. I would never ever

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Speaker 1: write something about I just think that everyone should go

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Speaker 1: in and try a meal. Like you know, you go

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Speaker 1: to a restaurant and sometimes there's no one there, doesn't

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Speaker 1: mean it's not good. It means maybe they're a quiet

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Speaker 1: night or maybe they are bad. But I wouldn't walk

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Speaker 1: away from that, and I have friends who would walk away.

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Speaker 1: So I don't like the trend of everyone being a critic.

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Speaker 1: I don't think that they're you know, I'm not knowledgeable

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Speaker 1: enough to review a restaurant, and they certainly aren't. So

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Speaker 1: I wish that would go away.

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Speaker 2: And a lot of restaurants do become very, very trendy

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Speaker 2: because of all the wrong reasons.

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Speaker 1: Absolutely, you know, but I think, you know, I hate

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Speaker 1: when I read a bad review about a restaurant, you know,

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Speaker 1: especially a mom and pop restaurant, you know that kind.

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Speaker 1: You know, think something going viral can kill a restaurant.

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Speaker 1: It's a horrible industry. It's hard to make money as

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Speaker 1: it is in that business. So let's let that die.

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Speaker 1: Let us let you die along with What are your

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Speaker 1: thoughts on a turn duck in? Do you know what

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Speaker 1: a turn duck is? Of course I do. Turkey duck

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Speaker 1: and chicken all together, right, and in between each layer

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Speaker 1: is a layer of dressing. Okay, so it's turkey, you

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Speaker 1: flatten it out, no bones, a layer of stopping. I

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Speaker 1: think the duck is in the middle. The duck is

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Speaker 1: because it's a small, same thing, Yeah, the turkeys are big.

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Speaker 1: So three layers. Have you ever had it? No? I

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Speaker 1: have not. It's great. Well, oh you slice it in.

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Speaker 1: It's beautifully. Oh it looks beautiful. It's no bones, so

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Speaker 1: it is so delicious, done correctly, and you could order them.

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Speaker 1: There's a company in New Orleans called butcher Block or

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Speaker 1: butcher Board and they I think it's like one twenty

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Speaker 1: nine and they're really great. I never heard of it.

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Speaker 2: You get the pie caken.

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Speaker 1: That's a trend I wish went away. Yeah, I don't

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Speaker 1: like the pie cake.

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Speaker 2: I just don't love that they named this thing and

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Speaker 2: it begins with turd.

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Speaker 1: I feel like it is turn ducket's it is it

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Speaker 1: is turn it's I feel like they could have done

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Speaker 1: better with that end up going. I'm sure they couldn't

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Speaker 1: anything to do in order layer.

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Speaker 2: You can't come up before you have to do it

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Speaker 2: in the orderage layer, so it has to be turd

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Speaker 2: ducket or you can do what about a productor I don't.

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Speaker 2: It's gonna have been anything we had all our time

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Speaker 2: with leashreggor Leashregger everyone.

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Speaker 1: Yeah. The latest member to join our show, the Elvis

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Speaker 1: Duran after Party,