Speaker 1: Welcome to Ruthie's Table four, a production of iHeart Radio
Speaker 1: and Adami Studios. Ahead of our big launch of series
Speaker 1: two in December, We're going to celebrate the season of
Speaker 1: art with London's Freeze, the Paris Art Fair, our conversations
Speaker 1: with Edra Sha, Sam Taylor Johnson, Jonas Wood and Ashes
Speaker 1: so magnificent once again, our close friend Tracy Emma at
Speaker 1: the River Cafe. Our own art book, The River Cafe
Speaker 1: Look Book with recipes from the River Cafe Kitchen is
Speaker 1: out now. Food at art, art and food artists and chefs.
Speaker 1: Let's begin.
Speaker 2: I just had a show in La for the first
Speaker 2: time of four years.
Speaker 1: I think guys in Yep in twenty fifteen. I arrived
Speaker 1: to work in the River Cafe and on my desk
Speaker 1: was a large envelope which, even unopened, felt that inside
Speaker 1: was something special and it was. Jonas Wood had been
Speaker 1: for lunch and left me a drawing a spiky long cactus,
Speaker 1: its leaves reaching over our headed paper. Jonas brought La
Speaker 1: to London and a cactus to the River Cafe. His
Speaker 1: show was at the Gigosian Gallery. I called and we spoke,
Speaker 1: promising to meet one days now here I am in
Speaker 1: Los Angeles, in his blazing white studio filled with his
Speaker 1: own beautiful art and the art he loves, with cactuses everywhere.
Speaker 1: Let's begin with a recipe.
Speaker 3: This is marinated fresh anchovies, and it served six one
Speaker 3: kilogram fresh anchovies, two teaspoons crumbled dried red chili, a
Speaker 3: bunch of fresh flat leaf parsley, finely chopped juice of
Speaker 3: two lemons and two huns, and fifty mili liters of
Speaker 3: extra virgin olive oil. Okay, so you filet the anchovies
Speaker 3: by pulling the head and spying away from the fish,
Speaker 3: then cut off the tails and fins. You'll have two
Speaker 3: filets for each fish and a serving dish. Arrange a
Speaker 3: layer of anchovies side by side, not overlapping. Sprinkle with
Speaker 3: a little sea salt, black pepper, chili and parsley. Pour
Speaker 3: over a generous amount of lemon juice and some extra
Speaker 3: virgin olive oil. Repeat the layers, making sure the top
Speaker 3: layer is covered with.
Speaker 2: Oil and lemon.
Speaker 3: Marinate for about two hours before serving with either salad
Speaker 3: or brushetta.
Speaker 2: That sounds good when you.
Speaker 1: Know you're gonna have a long day in the studio.
Speaker 1: Would you have a breakfast and a lunch and a dinner.
Speaker 1: Would you not eat?
Speaker 2: Do you one?
Speaker 1: To know?
Speaker 3: I have like a breakfast in like a lunch here
Speaker 3: and like bakfast. I usually have like a couple of
Speaker 3: eggs and some toast and some like berries and iced coffee.
Speaker 1: And then you stop for lunch. You eat with the
Speaker 1: people who work for you.
Speaker 3: Oh with them, they kind of have their own thing
Speaker 3: going on. Yeah, I like to lay low by myself.
Speaker 1: Is it solitary here?
Speaker 2: La? Is cool?
Speaker 3: You can be solitary and you have your own you know,
Speaker 3: sort of like bat cave like like I feel like
Speaker 3: I do.
Speaker 2: Like my own space.
Speaker 3: But then you're able to go and see a lot
Speaker 3: of people if you want, you know what I mean,
Speaker 3: like and then you plant it out I think, you know,
Speaker 3: depending on your.
Speaker 2: Level of social activity as well too. You know.
Speaker 3: I have a young family, so we don't socialize as
Speaker 3: much as we did when we were younger and didn't
Speaker 3: have kids, you know, because when we didn't have kids,
Speaker 3: we would just stay up late and I would do
Speaker 3: more drugs and then I would I wouldn't have any
Speaker 3: responsibility of you know, and time was different, you know,
Speaker 3: So I'm not sotally tapped into everybody, like the nightlife
Speaker 3: scene or how solitary you can be here. But I
Speaker 3: feel like you can be very solitary here and also
Speaker 3: very social.
Speaker 1: And so maybe going back to the beginning, where were
Speaker 1: you born?
Speaker 2: I was born in Massachusetts.
Speaker 1: What was food in the house.
Speaker 3: I grew up with a lot of like cafeteria food.
Speaker 3: My mom worked at a boarding and day school in
Speaker 3: the town that we grew up in, So we were
Speaker 3: at this school all the time, and they had a cafeteria,
Speaker 3: you know, so you'd get a tray and there was
Speaker 3: like some options and you served yourself, you know. And
Speaker 3: then at home not so much cooking. That was like
Speaker 3: it was I think it was frustrating. I love bagels.
Speaker 1: Would you sit around the table at night together as
Speaker 1: a family or.
Speaker 3: Not that much? Yeah, yeah, A lot of times we
Speaker 3: were at the school late. I think family like get
Speaker 3: togethers and like where the bigger group of family was
Speaker 3: getting together. We'd be together for like holidays, for Jewish holidays,
Speaker 3: and those type of meals were kind of more memorable.
Speaker 1: Yeah, you know, well, if your mother was working all day, that's.
Speaker 3: Really it's like to work a lot. I think food
Speaker 3: was like stressful for my family.
Speaker 1: Yeah, where did you go after high school?
Speaker 3: I went to Hope William Smith College is in upstate
Speaker 3: New York, and I studied like psychology, and I thought
Speaker 3: I was going to be like a psychologist. And I
Speaker 3: after three years of city in psychology, I was like,
Speaker 3: I think I want to learn how to paint. Yeah,
Speaker 3: and kind of like pivoted off that and learned how
Speaker 3: to paint my senior year. And then I went to
Speaker 3: grad school like right after college and University of Washington
Speaker 3: in Seattle for painting and drawing.
Speaker 1: And you had had you painted as I was making.
Speaker 2: Art like my whole life.
Speaker 3: And it was definitely something, but it wasn't something that
Speaker 3: I was consciously thinking like I'm going to be an
Speaker 3: artist or this is something for me. I think my parents,
Speaker 3: I think I responded to it well and my parents
Speaker 3: put it in front of me and then they really
Speaker 3: supported it as like just something that you do. I
Speaker 3: went to the University of Washington in Seattle.
Speaker 1: You dubbed was it a good school?
Speaker 2: It was great for me? Yeah, yeah, it was great
Speaker 2: for me.
Speaker 1: What about the food good fish there, the food there.
Speaker 3: I had my own apartment, so I was cooking for myself,
Speaker 3: and I was I was like sort of learning how
Speaker 3: to cook, you know, And I would go to supermarkets
Speaker 3: a lot, and on the way to the studio and
Speaker 3: I would get like a bag at and like some
Speaker 3: bread and some like cucumber and tomatoes and make like
Speaker 3: a nice kind of like your European bag at, you know,
Speaker 3: and then maybe get like a coffee and then some fruit,
Speaker 3: and then just be at the studio all day. And
Speaker 3: then at night that's when you go out and drink
Speaker 3: with and eat at some crazy bar with the rest
Speaker 3: of the rest of the students.
Speaker 2: You know.
Speaker 1: It's interesting, is it, Because the whole history of the
Speaker 1: art the artists of the seventies and the sixties, of
Speaker 1: the Dakunings and the Rauschenburgs and going to Max's Kansas
Speaker 1: City and drink an enormous amount of alcohol, and it
Speaker 1: was very much part of that life of the artist
Speaker 1: who was solitary during the day. And then I guess
Speaker 1: we were talking about that with Edvarsche yesterday, about how
Speaker 1: the artist has to be alone during the day, but
Speaker 1: then at night when it's over.
Speaker 3: Did you find it totally like there was a microcosm
Speaker 3: of that in Seattle at this grad school, we'd all
Speaker 3: go out and get whiskey sours at this place called Flowers,
Speaker 3: which was an old flower nursery store with like marrid
Speaker 3: ceilings that used to have tons of flowers in it.
Speaker 3: We'd all go get whiskey sours because they were like
Speaker 3: a dollar or like two dollars. So there was a
Speaker 3: mini version of it in school in Seattle. And Seattle
Speaker 3: is the first time I've ever been around a bunch
Speaker 3: of artists, two people who were like, I'm an artist,
Speaker 3: you know, I never really thought about it before. But
Speaker 3: I only stayed there two years, and then I moved
Speaker 3: to La.
Speaker 1: Did you stay west because you were in Seattle? Do
Speaker 1: you think did you ever tempted to go to New
Speaker 1: York or Oh?
Speaker 3: When I went to Seattle, I was so surprised because
Speaker 3: I was coming from Massachusetts and and you know, just
Speaker 3: the East Coast mentality of.
Speaker 2: Like you got to get it done, like let's go,
Speaker 2: let's go, let's go.
Speaker 3: And then I went to Seattle, and you know a
Speaker 3: lot of people were sitting around not doing much and
Speaker 3: drinking coffee, and I was like, wow, like do people
Speaker 3: what are people doing out here on the West coast?
Speaker 3: People just chill out, like you're not in a hurry.
Speaker 3: And I really vibe with that. I felt one as
Speaker 3: my personality being so like workaholic, love to work, love
Speaker 3: to make stuff. Like the fact that I was going
Speaker 3: fast and everybody else was going slow.
Speaker 2: I was really hip to that. I like that.
Speaker 3: And then when I thought about moving to New York,
Speaker 3: I just thought about my youth and people saying, Oh,
Speaker 3: it's going to be really tough, and it's the gritty
Speaker 3: streets in New York. And I had one friend who
Speaker 3: lived in LA and he was like, oh, LA's great.
Speaker 3: I lived in New York. You get way more space
Speaker 3: out here. And it sent me all the time, and
Speaker 3: I was like, yeah, that sounds good. I think that
Speaker 3: New York would be hard, harder, and not that I
Speaker 3: was trying to avoid a harder place, but I think
Speaker 3: I really liked how it felt to be on the
Speaker 3: West Coast and away from sort of a different kind
Speaker 3: of intensity than the East Coast.
Speaker 1: And what about the food scene when you came here
Speaker 1: to LA, did you find that?
Speaker 3: Yeah, food team was like kind of open opened up
Speaker 3: for me a lot too, because there was a lot
Speaker 3: of different kind of like Mexican food and stop at
Speaker 3: Mexican food, just because I don't even know how to
Speaker 3: describe it if it's if that's not even the right
Speaker 3: way to say it, Like Latin food. It's just like
Speaker 3: food trucks blewe up. When I first moved under two
Speaker 3: thousand and three, four five, six seven boom, food.
Speaker 2: Trucks were everywhere.
Speaker 3: So it would be like, oh, I'm going to lunch
Speaker 3: outside this job at this food truck, and there were
Speaker 3: just tons of different kinds of like tacos, and you
Speaker 3: know that part of thing, just going out to restaurants,
Speaker 3: Like I love Sushi Park and I love going out
Speaker 3: to sushi.
Speaker 1: Everybody's saying about Sushi Park.
Speaker 2: Sushi Park is major.
Speaker 3: It's it's in like a second level of a strip mall,
Speaker 3: and it's run by this great family and it's just
Speaker 3: like Oma Casse. You know, they don't serve anything else.
Speaker 3: You can just tell them when you want to stop.
Speaker 3: You have to give them a couple you know, peace
Speaker 3: of sushi heads up, so they can stop making it
Speaker 3: and they'll just keep making it and make it and
Speaker 3: you can order like edamame and peppers and alcohol and
Speaker 3: that's it. And it's just amcasse yeah, and it's just
Speaker 3: I don't know, it's spectacular. Each one's better than the next.
Speaker 3: I like the Albacore there's incredible. But they have like
Speaker 3: fifteen different kinds of sushi that are good, like a
Speaker 3: hundred different kinds that are good. It's just incredible in
Speaker 3: the way that they serve it and how sort of
Speaker 3: nonchalant it. There's like a little sushi bar you can
Speaker 3: sit at and it's very casual. I think people like
Speaker 3: it too, because you see sometimes you see like you know,
Speaker 3: Denzil Washington sitting there or something like that. I think, yeah,
Speaker 3: maybe not so me. I'm sort of anonymous. But I mean,
Speaker 3: in the last two years, I started eating a lot
Speaker 3: of fish.
Speaker 1: Okay, was that because.
Speaker 2: I changed my diet a lot.
Speaker 1: What were you eating? Before?
Speaker 2: I would eat like.
Speaker 3: Red meat and chicken three to five meals a week,
Speaker 3: and I switched to like eating about half of my
Speaker 3: meals to be being fish.
Speaker 1: It's something incentivized you to change, did you.
Speaker 3: I started working with nutritionists and it was like the
Speaker 3: easiest way to eat like really clean protein. And there's
Speaker 3: like so many ways that you can cook fish.
Speaker 1: Do you go and buy it or do you Yeah,
Speaker 1: like this today.
Speaker 3: I see today, I see her it some tuna.
Speaker 1: Where do you catch your fish?
Speaker 3: A couple of different markets. There's one in like Pasadena
Speaker 3: and one in Glendale.
Speaker 1: You said that you're saw a nutritionists in change your food?
Speaker 1: Was that during COVID?
Speaker 3: Yeah, I was like working out and one of my
Speaker 3: friends was like, You're never going to lose weight unless
Speaker 3: you change your diet and change what you eat. And
Speaker 3: I always love food. I love food so much, you know,
Speaker 3: just like the next guy, but I love food. But
Speaker 3: I had never really learned about how it all all
Speaker 3: works for me. And as like a man getting older
Speaker 3: and like gaining weight for a while and gaining weight
Speaker 3: for a while, like I lost forty five.
Speaker 1: Pounds forty five yeah, forty five.
Speaker 3: Yeah, almost fifty pounds forty five pounds a how long
Speaker 3: the time? It took about like nine months to lose
Speaker 3: ten months to lose that weight. And then I've it's
Speaker 3: almost been like a year and a half since I
Speaker 3: was so much weight.
Speaker 2: Really, yeah, so a lot of it had to do
Speaker 2: with what I was eating.
Speaker 1: Did you want to lose forty five pounds or did.
Speaker 3: You I've always thought about like getting in more shape
Speaker 3: and like eating, learning about I think that I grew
Speaker 3: up like always being a little overweight, so I sort
Speaker 3: of always overweight an overweight person, you know, So I
Speaker 3: think maybe anybody who's overweight you think about like you're
Speaker 3: eventually going to lose weight.
Speaker 2: And then I don't know.
Speaker 3: All this time I had during COVID where everything was
Speaker 3: really quiet, and I was like, oh, well, now seems
Speaker 3: like the time I don't have any I have no
Speaker 3: excuse now because I have all the time. I had
Speaker 3: a lot of time in the world and.
Speaker 1: During the time when you sometimes when you have time,
Speaker 1: that's when you eat.
Speaker 2: Because well, I hate a lot of vegetables.
Speaker 1: I guess, did you paint.
Speaker 2: Yeah, I painted a lot.
Speaker 4: Yeah.
Speaker 2: I draw a lot of still life stuff.
Speaker 3: So anything related to like fruits or vegetables or things.
Speaker 2: We have a garden.
Speaker 1: What do you grow.
Speaker 2: Wild hours in marijuana? I'm in marijuana leaf.
Speaker 1: It is beautiful leaf.
Speaker 3: Yeah, it's a very beautiful plant. I just want to
Speaker 3: grow it like a forest and live with it.
Speaker 4: Yeah.
Speaker 5: Hi, I'm Jess and I'm cooking on hot Swan today.
Speaker 5: I'll be doing dava soul in the wood oven with anchovies.
Speaker 5: The anchrees that we get here a whole and preserved
Speaker 5: in salt, and then fillitted and washed by hand. Today
Speaker 5: we'll be marrinaging them in lemon and raisberry. We add
Speaker 5: them to the dava solt in the last minute of cooking.
Speaker 5: It's a particularly delicious combination.
Speaker 3: I like to learn how to cook myself. I worked
Speaker 3: at restaurants when I was younger, so it forced me
Speaker 3: to kind of learn how to cook. When I was younger,
Speaker 3: you know, when I was like four teen or fifteen,
Speaker 3: I was working at a First I worked at like
Speaker 3: a bagel restaurant, and then I worked at a real
Speaker 3: restaurant a couple of years later, for like a couple
Speaker 3: of summers. It was like kind of sou chef, yeah,
Speaker 3: kind of like sou chef, Yeah, a little soux chef
Speaker 3: in in my hometown, preparing some stuff, learning a little
Speaker 3: bit about cooking.
Speaker 1: When you went to work in these restaurants, did they
Speaker 1: teach you skills or did they teach skills?
Speaker 2: Yeah?
Speaker 3: Stuff that I like still remember how to do about
Speaker 3: how to Like the first place I went to where
Speaker 3: the guy was cooking, they cooked kind of like New
Speaker 3: Age kind of like text mes, like a lot of
Speaker 3: chicken and vegetables and cooked in a certain way that
Speaker 3: was cooked for like a deli counter, like a nice
Speaker 3: food cooked where people would take it away. So it
Speaker 3: was a lot of things that you had sort of
Speaker 3: like prepared in a certain way and then grilled. To
Speaker 3: remember how I was taught how to grill chicken and
Speaker 3: how to like criss cross the back, you know, and
Speaker 3: then what to marinate in at like putting spices in
Speaker 3: it that made it taste a certain way. I was
Speaker 3: always remembering that, you like sixteen.
Speaker 1: That's young young to be in the kitchen, you know,
Speaker 1: doing those jobs.
Speaker 3: Yeah, it was fun. It was fun to learn how
Speaker 3: to use a big knife.
Speaker 1: And do you still cook some that in mind? Yeah,
Speaker 1: do you remember when you were when you were first
Speaker 1: able to afford to eat well in the restaurant?
Speaker 2: Yeah? Yeah, and like tipping.
Speaker 3: After I had my first show in two thousand and
Speaker 3: six and I thought I had a lot of money,
Speaker 3: I quit my job when I made like twenty nine
Speaker 3: thousand dollars, which is crazy in retrospect, but yeah, like
Speaker 3: going down to a nice restaurant and like tipping, and yeah,
Speaker 3: but where we went that we that we were into
Speaker 3: was mostly just yeah, like really fancy Japanese restaurants like
Speaker 3: om Case. Yeah, you know where it's like you just
Speaker 3: throw down the money and they're just like, you get
Speaker 3: what we serve you and you're gonna like it.
Speaker 2: And I really dug doing that.
Speaker 1: Is your wife's Japanese? My wife is so does she
Speaker 1: cook Japanese food?
Speaker 2: Yeah? Some?
Speaker 3: Yeah, but does she cook Our favorite thing that she
Speaker 3: makes still is not really cook but just just making
Speaker 3: a bunch of sashimi and you know, the kids loved
Speaker 3: nori and wrapping it with salts, and there's some other
Speaker 3: things that she makes. And I'm spacing on the name.
Speaker 3: The ceramic vessel do not be where you sort of
Speaker 3: put everything in and you cook it with fish and
Speaker 3: vegetables and some other things and it comes out and
Speaker 3: it's all just steamed perfectly.
Speaker 1: Have you been to Tokyo? How did you find that?
Speaker 2: I love it?
Speaker 1: You love it?
Speaker 3: Yeah, It's it's mesmerizing and beautiful.
Speaker 2: Yeah.
Speaker 3: We try to go like once a year. We haven't
Speaker 3: gone the last couple of years.
Speaker 1: She's from She's.
Speaker 3: From the north part of the main island, so not
Speaker 3: too far.
Speaker 1: I went to Tokyo a few years ago, and every
Speaker 1: time I go I'm just amazed at both the precision
Speaker 1: but also the wackiness of the culture, but also the ricor.
Speaker 1: It seems that you know, people wear incredible clothes, but
Speaker 1: their are so clean and kind of size, and then
Speaker 1: you have beautiful food. I loved it.
Speaker 3: Yeah, it's totally a different walk of life, that's for sure,
Speaker 3: a different vibe. I love the all the different scenes.
Speaker 3: You know, you can go to like hard Juku and
Speaker 3: you can go down these different streets and you can
Speaker 3: go see place where there's just like a bunch of
Speaker 3: old pots or there's there's so many different ways to
Speaker 3: to like navigate and go see and we've only just
Speaker 3: started and it's fun to go with the kids.
Speaker 1: Still with your diet, do you eat out restaurants mostly Japanese?
Speaker 2: Yeah, yeah, whatever, I just don't eat out all the time. Yeah.
Speaker 1: I think also since the pandemic grew, attle bit more
Speaker 1: change and they closed down, didn't.
Speaker 2: But there's always delivery.
Speaker 3: But when that that's sort of like what happened during
Speaker 3: the pandemic, Like instead of going with delivery, I went
Speaker 3: with like even more like home cooking and like kind
Speaker 3: of learning how to cook everything myself.
Speaker 1: What else did you cook.
Speaker 2: I love grilling chicken.
Speaker 3: We start my wife started making like hummus and pewter
Speaker 3: bread from scratch and baking breads and like zitar with
Speaker 3: a fresh pew bread with the chicken kebabs, and then pizza.
Speaker 3: We made a bunch of pizzas that was really fun.
Speaker 3: And then yeah, our favorite thing to make as a
Speaker 3: family is like this. They want me to make a burger.
Speaker 3: And basically I just like go through the refrigerator and
Speaker 3: take like a little bit of like the leftovers vegetables here,
Speaker 3: and like some cheese and like onions and soy sauce
Speaker 3: and like salt and pepper and oil, and like an
Speaker 3: egg and like a little bit of like stale bread
Speaker 3: and like you put it all. They like when I
Speaker 3: make like a crazy, like kind of mixed.
Speaker 1: Up burger, so you don't need pee.
Speaker 2: Once in a while, like maybe once a month. About alcohol, No,
Speaker 2: I like tequila. What do you like?
Speaker 1: Tequila? That's all I drink. Actually, I lived in Mexico
Speaker 1: for six months and I stopped drinking. You know, I
Speaker 1: just never had wine, and I thought that actually tequila
Speaker 1: goes so well with food. You know, you can have
Speaker 1: a glass of tequila in the class. I'm not very
Speaker 1: popular in my own restaurant because, of course, Italian wine
Speaker 1: is what you have with Italian food.
Speaker 3: Yeah, but I like it with a little lime and
Speaker 3: like a little bubbly water.
Speaker 1: What do you I've never had it with water. I
Speaker 1: don't like an ic no ice, no, I I just
Speaker 1: have literally, because I don't drink very much a lot
Speaker 1: of amounts. I get it and then I have it
Speaker 1: and then I have another one. Do you like mescal?
Speaker 2: Yeah, that's pretty good.
Speaker 1: If you've been to Mexico, Yeah, yeah, where did you go?
Speaker 3: I've been to Guadalajara a couple of times. We went
Speaker 3: to this ceramic factory down there. But I actually like,
Speaker 3: almost like sacrilegiously, I've never been to Mexico and Mexico City.
Speaker 2: Everybody, yeah, like we should have to go there. I
Speaker 2: need the full tour, like the whole full food tour. Yeah.
Speaker 2: Should we do it?
Speaker 1: Yeah, let's do it. Let's go maybe tonight. Yeah, you
Speaker 1: ready to do?
Speaker 2: Well?
Speaker 1: We did something we have. I did Mexican. I did
Speaker 1: a visit a Mexican filmmaker who did Roma called Alfonso Quiron,
Speaker 1: and you know, he's amazing, and we talked a lot
Speaker 1: about Mexican food. For me living in Mexico City, it
Speaker 1: was the saddest time because my husband had that accident,
Speaker 1: but it wasn't one of the greatest months of months
Speaker 1: and months that I spent because first of all, it's
Speaker 1: a very green city. You never think of Mexico like that.
Speaker 1: So you walk and you know, you walk and you
Speaker 1: have trees everywhere above you. And then you have a
Speaker 1: culture of kindness with people. I would get to the
Speaker 1: hospital and they would just be Mexican architects sitting there.
Speaker 1: You have the energy of really young people who are
Speaker 1: doing things. You have street food, you have beautiful architecture
Speaker 1: of Barragon and Legoureta, and then amazing restaurants where you
Speaker 1: can go and sit IGUANAO. Okay, we'll go. It's usual.
Speaker 1: If I lived where you lived, I'd be there all
Speaker 1: the time. It's harder for me.
Speaker 2: I need to drag myself down there.
Speaker 1: Oh yeah, yeah, we should definitely go.
Speaker 3: There's a bunch of galleries open up their beautiful museum.
Speaker 1: Yeah did you say you haven't seen that? That's by
Speaker 1: a friend of arts called David Chipperfield. And the art
Speaker 1: looks great there. And then there's this great Archaeological Museum,
Speaker 1: And do you like do you like the Mexican because
Speaker 1: I'm very interested in the Mayan and they clas tech art,
Speaker 1: you know, so it's very it's very undecorated in a way.
Speaker 1: You know, if you go to Thailand or you go
Speaker 1: to India, there's a lot of stuff, you know, everywhere,
Speaker 1: but the Mexican is much more like your work. It's
Speaker 1: kind of it's silent, which I like.
Speaker 3: I'm kind of a little late to the game of
Speaker 3: like cooking and like really getting into it and learning
Speaker 3: more and kind of challenging myself with with different recipes
Speaker 3: and stuff.
Speaker 1: The more you cook, the better you cook. And actually
Speaker 1: they that you have here is the ingredients. That's what
Speaker 1: you're so lucky.
Speaker 3: Yeah, I like the tradition of like certain family meals
Speaker 3: and how excited we made some We got into making
Speaker 3: some fried chicken at the house and the kids like
Speaker 3: love Japanese style fried chicken.
Speaker 2: You know.
Speaker 1: Can you tell me how you make Japanese fried chicken?
Speaker 3: Yes, So we chop up some chicken chunks of like
Speaker 3: you know, I guess it would be boneless thigh, maybe
Speaker 3: you use a breast, right, and then I think we
Speaker 3: put it in eggs and then soy sauce, salt and pepper,
Speaker 3: and then like a little bit of uh. I think
Speaker 3: we throw it around a little bit of flour and
Speaker 3: then just throw it right into our fryer, which usually
Speaker 3: fries like a lot of not a fire, like a
Speaker 3: pan that we don't clean that usually cooks a lot
Speaker 3: of fish.
Speaker 6: So it has like a little bit of like a
Speaker 6: like a like a fishy chicken fry, which we really like,
Speaker 6: and the soy sauce with it, and then we usually
Speaker 6: do that sometimes with sashimi, so you can kind of
Speaker 6: dip both of them in a little oy sauce and
Speaker 6: you know, some white rice.
Speaker 2: It's pretty good. Do you entertain a little bit in
Speaker 2: the last couple of years.
Speaker 3: So we just moved to this new house like two
Speaker 3: years ago, right before COVID, and it's like a big
Speaker 3: entertaining house. But we haven't really sort of gotten. We
Speaker 3: had one party for our whole studio and then they
Speaker 3: like made everybody put the masks back on.
Speaker 2: But we have now.
Speaker 3: I think we're looking at some end of the year
Speaker 3: pool parties for the kids and their friends.
Speaker 1: So food is you know, we go to when we're
Speaker 1: hungry when we want to show off and we cook
Speaker 1: something special, or we want to feed our kids, or
Speaker 1: we want to entertain and we want to run to
Speaker 1: a truck to eat something. But sometimes we need food
Speaker 1: for comfort when we feel life isn't you know what
Speaker 1: we want it to be, or something's happened. Is there
Speaker 1: a food that you would turn to for comfort?
Speaker 2: Yes? There It could be.
Speaker 3: On like a toast sandwich, or it could be pea
Speaker 3: bread but peanut butter, bananas, raisins and then honey on top.
Speaker 1: Is it? This is?
Speaker 2: It?
Speaker 3: Either can be like toasted sandwich where you toast the
Speaker 3: bread and it's like peanut butter, layer of bananas, raisins,
Speaker 3: honey on top, cut in half, and you can do
Speaker 3: the same thing on peita and it's like it's it
Speaker 3: also like kind of takes me back because I used
Speaker 3: to love peanut butter and bread and banana when I
Speaker 3: was a kid too, So it's a little bit like
Speaker 3: a throwback nostalgic comfort slash really really yummy.
Speaker 1: Did you make that up? Or did you?
Speaker 3: I don't think I made it up. I think it
Speaker 3: must have been something I had when I was a kid.
Speaker 3: But I think the raisins and the bananas and the
Speaker 3: peanut butter and honey. That's kind of like that might
Speaker 3: have been me taken into the next thing.
Speaker 1: Something like that would give you comfort. Yeah, Okay, on
Speaker 1: our way back from Mexico. Well, we've got plants for
Speaker 1: the future.
Speaker 2: We just need to get a driver and we can
Speaker 2: start drinking some tequila.
Speaker 1: Yeah, then we can have the golf. You can harvest
Speaker 1: your barjuana.
Speaker 2: We can we have a great Yeah, we have some harvested.
Speaker 2: All right, be ready to go.
Speaker 1: My reputation is going to be sung. You realize. So gorgeous. Okay,
Speaker 1: thank you so much.
Speaker 2: It's great.
Speaker 1: Yeah, so nice. The River Cafe look Book is on sale.
Speaker 1: One hundred pages of beautiful photographs that will inspire you
Speaker 1: to cook. It's a look book. It's a cookbook. Order
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Speaker 1: and Adamized Studios. For more podcasts from iHeartRadio, visit the
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