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Speaker 1: Welcome to Ruthie's Table four, a production of iHeartRadio and

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Speaker 1: Adami's Studios.

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Speaker 2: A few months ago, my good friend Lorne Michaels texted

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Speaker 2: me to say that Tina Fay was coming to London

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Speaker 2: to star in the New Barrow movie. He knew I

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Speaker 2: would love her from the first meeting. It became a

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Speaker 2: friendship formed with food. Tina arrived at our house with

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Speaker 2: a beautiful box of chocolates for me, as brought up

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Speaker 2: to do by her mother, and I brought home a

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Speaker 2: River Cafe lemon tart for her. The first dinner, I

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Speaker 2: made slow cooked tomato pasta. She ate two portions, and.

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Speaker 3: Then we played cards. Dare you are dipped?

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Speaker 2: I think if baby, it was three, I'm actually, you know,

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Speaker 2: being polite. Tina was there for the Rogers family traditional

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Speaker 2: Thanksgiving Italian style with Puntarell New olive oil and cavalonero

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Speaker 2: and turkey. There was a tea time visit when four

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Speaker 2: of us ate pretty much a whole panetoni and wrote

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Speaker 2: a song for the River Cafe Christmas party. Best of

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Speaker 2: all was a dinner in the River Cafe when her family, Jeff,

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Speaker 2: Alice and Penelope came for the holidays, and we ordered

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Speaker 2: every dessert on the menu. Of course, millions of us

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Speaker 2: have shared food with Tina Fey in thirty Rock, which

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Speaker 2: he wrote and starred in, and even her name Liz Lemon,

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Speaker 2: was food related. Sandwich is never to be shared, hard

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Speaker 2: cheese eaten at midnight. Advice given to John McEnroe on

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Speaker 2: where to buy the best cupcakes in New York City.

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Speaker 2: Her obsession with hot dogs resulting in a food warning

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Speaker 2: from the street vendor on SNL. A brandy husband devouring

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Speaker 2: a cake while discussing Bryant's and weekend update, and who

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Speaker 2: could forget the cafeteria scene in the movie. She wrote,

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Speaker 2: mean girls.

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Speaker 4: Okay, I'm Sean Winowen and I'm the executed chef at

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Speaker 4: the River Cafe. Today we're making tomato tellier renni with

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Speaker 4: Tina Fey. So we're going to make a tegler renni

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Speaker 4: with the slow cup tomato, sauce and butter, which is

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Speaker 4: probably one of Ruthie's secret is adding the butter to it.

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Speaker 4: It's gonna cook the master. In boiling salted water, they

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Speaker 4: always say that you should cook past there in water.

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Speaker 4: That's the saltiest sea salt.

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Speaker 5: Yeah, I was just gonna say that's true. The thing

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Speaker 5: that you taste like you sea. Yeah.

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Speaker 3: I think having the competent to see.

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Speaker 5: Some water that march is the men a bit bold.

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Speaker 5: I'm not afraid of spots. You know, I have low

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Speaker 5: blood pressure, so I can have as much stuff as

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Speaker 5: I want. You're one of the luckiest, I tell myself.

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Speaker 5: I shuld I had this giant past the boiling station

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Speaker 5: in my head.

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Speaker 2: Say this is what you want?

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Speaker 5: I mean, aha, now we know that's about a half

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Speaker 5: pop of butter, you know, one person portion. Oh, it's

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Speaker 5: not good. It's not a play Yeah, only because we

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Speaker 5: can't pour it right into my mouth here at the station.

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Speaker 5: This being an audio format is not doing this fastive justice.

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Speaker 4: Have it in a nice high pile.

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Speaker 5: And yeah, gorgeously, Mike, wuld marry a non human entity.

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Speaker 5: I would marry this past.

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Speaker 4: This is like one of griefy house classics.

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Speaker 5: Yes, I had this. I had the deep privilege of

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Speaker 5: I went to Ruthie's house onceoever, and she served us

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Speaker 5: at her house. And then then somehow we figured out

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Speaker 5: that we could be jerks and come here in order

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Speaker 5: it off anywhere.

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Speaker 4: Exactly all you always have it.

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Speaker 5: We can just have it for yeah, any days the

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Speaker 5: special occasion of you try hard and I'm thank you much, tell,

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Speaker 5: thank you yah.

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Speaker 2: Tina is leaving London tomorrow. Words I can hardly bear

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Speaker 2: to say. And her last day in London is here

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Speaker 2: in the River Cafe. She's made of tomatoes sauce in

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Speaker 2: the kitchen with Sean and the chefs, and is now

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Speaker 2: in the recording studio with me, and she's.

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Speaker 5: Already told us what she wants to eat for lunch.

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Speaker 2: A friendship formed of food indeed, And Lauren was right.

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Speaker 3: I do love her.

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Speaker 5: Oh thank you, that's such a nice introduction.

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Speaker 2: Good well, you've just been in the River Cafe kitchen.

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Speaker 3: What was it like?

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Speaker 5: Oh my god, it's the most beautiful dance happening in

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Speaker 5: the kitchen, everyone working so perfectly together. And also Sean

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Speaker 5: was saying, today's the first day back after Christmas break,

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Speaker 5: and so everyone you would never know it. Things are

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Speaker 5: flowing perfectly and everything looks delicious.

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Speaker 3: And what was it like making the pasta? What did

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Speaker 3: you do?

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Speaker 2: Well?

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Speaker 5: I did learn that one secret to the pasta because

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Speaker 5: I was wondering what was so extra about this beautiful,

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Speaker 5: simple tomato pasta? And I think The answer is that

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Speaker 5: it's a buffalo milk butter, A sizeable A sizable portion

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Speaker 5: gets dropped on this pasta right at the end and

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Speaker 5: melt it into it, and it's very good.

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Speaker 2: That's time when people come to our house and I'm

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Speaker 2: making it, I often say would you would you like

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Speaker 2: to go? Because it's an open kitchen, I would like

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Speaker 2: to go sit down to That feels such a trader

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Speaker 2: for using butter in the pasta when everybody thinks that

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Speaker 2: tom apasta is olive oil and pasta and tomato and

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Speaker 2: that's delicious. You know, tomato pasta without butter is delicious,

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Speaker 2: But there's something about the butter which kind of holds

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Speaker 2: it together and makes it.

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Speaker 5: It's devery good. And I have to say I did

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Speaker 5: I think I gasped out loud when I saw she

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Speaker 5: showed me how much she drops on top, and I was.

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Speaker 3: Like, oh, I know, it's that money reaching it. How

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Speaker 3: is it?

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Speaker 5: It's wonderful.

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Speaker 2: Let's talk about your life in comedy for a second.

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Speaker 2: It all started in Chicago.

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Speaker 3: What were you doing there?

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Speaker 5: I went there to study improv and comedy and worked

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Speaker 5: at a place called the Second City and another place

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Speaker 5: called the Improve Olympic, and that's where I met my husband.

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Speaker 5: Where I met Jeff was the piano player for the

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Speaker 5: impro Olympic and also worked at the Second City eventually,

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Speaker 5: and that's where I met my dear friend Amy Poehler,

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Speaker 5: so many of my good friends.

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Speaker 2: So in those days, would you do improvo day and

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Speaker 2: then say let's go and eat?

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Speaker 5: We would again. It was a diner culture. We would

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Speaker 5: go to this Oh gosh, no, what was the name

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Speaker 5: of that y? There actually was an NPR piece about

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Speaker 5: this amazing waitress who worked at that diner. Oh my god,

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Speaker 5: what was the name of the diner. I'll have to

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Speaker 5: think about it and give them okay. But we would

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Speaker 5: go because we would go. It's crazy that I can't

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Speaker 5: mamember because we would go at least once a day,

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Speaker 5: oftentimes twice a day. We'd go, you know, have something

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Speaker 5: before the show and then go back at one am.

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Speaker 2: Do you like to eat before you perform again?

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Speaker 5: At the time, I was not treating my body like

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Speaker 5: the beautiful instrument that so yeah.

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Speaker 2: I would eat before.

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Speaker 5: I would eat like like Boston Market before and then

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Speaker 5: and then in the middle of the show, I'm going

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Speaker 5: to get sick. The Boston Market was a god willing

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Speaker 5: now defunct chain that sold like rotisserie, chickens and turkey.

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Speaker 5: I used to say, I would get I would get

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Speaker 5: food at Boston Market, and you'd start to get sick

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Speaker 5: before you left, right, So then it was like you

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Speaker 5: never even ate.

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Speaker 3: It was perfect.

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Speaker 5: But then we'd go and have usually after the shows

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Speaker 5: we'd do two shirt shows on a Friday and Saturday

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Speaker 5: and go and have like a giant breakfast of like

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Speaker 5: eggs and a waffle.

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Speaker 6: At breakfast one am to so the show fish then you, yeah,

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Speaker 6: there is with friends of mine who are often in plays,

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Speaker 6: that there is a thing of we'll go out to

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Speaker 6: eat after.

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Speaker 5: Yes, because you're adrenaline so high, it's too it's yeah.

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Speaker 2: Yeah, it's a bit like in the chef world as well.

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Speaker 2: There's a whole not so much anymore now that everybody's

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Speaker 2: you know, stopped doing and all that stuff. But when

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Speaker 2: after after a performance in a way and what you

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Speaker 2: described for chalet or having an audience there the curtain

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Speaker 2: going up, there's a lot of I always think the

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Speaker 2: reason probably a lot of actors like to work in

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Speaker 2: restaurants is there is a similarity. You know, there's a

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Speaker 2: drama that takes place and everything else. But in the

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Speaker 2: old days, when Rose and I first started, and I

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Speaker 2: don't know what happens now, I don't think so much.

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Speaker 2: People would go out after a service. I'd go out

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Speaker 2: at ten, go clubbing or to eat something, because you know,

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Speaker 2: I know that adrenaline that hits.

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Speaker 5: Yeah, and at the end of your theater, yes it is.

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Speaker 5: It's the end of your work day, so you want

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Speaker 5: to go out and have your evening, and your evening

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Speaker 5: just happens to be at one o'clock in the morning.

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Speaker 3: Yeah.

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Speaker 5: The one thing I used to love with it's Saturdaynight Live.

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Speaker 5: Saturday was the most fun day because it's the day

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Speaker 5: where it's finally all happening and you can spend a

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Speaker 5: lot of time being worried, and then Saturday you just

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Speaker 5: have to kind of go down the slide, you know.

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Speaker 5: And we would have these crew lunch dinner I guess

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Speaker 5: we'd sort of rehearse from one pm till about five

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Speaker 5: thirty pm, and you'd go down to the NBC cafeteria

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Speaker 5: and have lunch with everybody or dinner with everybody. That's

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Speaker 5: one of my favorite memories of working there. Actually on

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Speaker 5: a film set or on television. It seems there are

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Speaker 5: different attitudes. I had a conversation for with miss.

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Speaker 2: Anderson, who really his dream would be not to have

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Speaker 2: any lunch, to shoot off, just to shoot a day

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Speaker 2: and not stop because in another director said the same

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Speaker 2: that they just found having to stop and then go

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Speaker 2: back and then do that. But the crew it wasn't

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Speaker 2: so happy with that. You know. His idea was, he

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Speaker 2: said to try and have a soup and then everybody

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Speaker 2: just go back and then have a big meal at

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Speaker 2: the end of the day. But the crew wanted wanted

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Speaker 2: to They want a break. Yeah, and you need that

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Speaker 2: break and need that. When you're producing a film or

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Speaker 2: a theater, do you think about what people are going

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Speaker 2: to eat?

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Speaker 5: I mean I always if I'm producing something, I want

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Speaker 5: the food to be good and to be ample. And oftentimes,

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Speaker 5: if you want to reward the cast and crew, you

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Speaker 5: send more food. We send like food trucks, like pizza truck,

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Speaker 5: coffee truck. Yeah, the food is in my I believe

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Speaker 5: food is the only reward in life. In life good

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Speaker 5: I like that, sure money, sure food. Yeah. We still

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Speaker 5: have a wonderful lady who's no longer with us. From

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Speaker 5: an angel who was in charge of what's called craft

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Speaker 5: services on thirty Rock, which is you have your meals,

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Speaker 5: you get in like there's a truck, there's catering does

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Speaker 5: breakfast and lunch, but all the food that you just

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Speaker 5: eat in between that all day there would just be

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Speaker 5: a table in the hallway with food. And Angel had

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Speaker 5: so much passion about her job, and she was Italian

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Speaker 5: American from Staten Island and she would show up with

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Speaker 5: these things. Would be like, Angel, what is this what?

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Speaker 5: And Alec Baldwin, who loves to eat, he was in

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Speaker 5: love with her and everything about her because she would

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Speaker 5: just bring him these beautiful like whatever, like balls of matsarell,

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Speaker 5: these crazy breads. What was that like? Rolled up art

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Speaker 5: of choke bread and all this stuff. It was so

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Speaker 5: much more than what you would normally get, like a

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Speaker 5: bowl of apples and some candy. And this episode of

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Speaker 5: thirty Rock, there's a whole storyline about the perfect sandwich.

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Speaker 5: And there's this thing where I'm chasing a guy that

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Speaker 5: I love through the airport but.

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Speaker 2: They want.

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Speaker 5: You don't go through, they want me to take my

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Speaker 5: sandwich on it take no way.

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Speaker 2: Yeah, But the first you have to describe that scene

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Speaker 2: I'm not going to do it because I think it

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Speaker 2: is one of the great scenes and food.

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Speaker 5: Thank you, I will say. I think as an actor,

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Speaker 5: perhaps my only specialty is on camera eating. I commit

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Speaker 5: to it. I'm looking great at it. And so this

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Speaker 5: is a scene where Liz lemon Is, she's chasing her

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Speaker 5: love interest, who is played by Jason Sadaikis, who you

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Speaker 5: all may know is Ted Lasso, and I'm chasing through

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Speaker 5: the airport and I've been also the other part of

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Speaker 5: the stories. I've been trying to get the team stirs,

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Speaker 5: the union drivers to tell me where they get these

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Speaker 5: great sandwiches. So I've got my special sandwich and the

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Speaker 5: security guard at the airport says, you have to leave

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Speaker 5: the sandwich behind, you can't take it through, and I

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Speaker 5: say no, I believe women can have it all. And

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Speaker 5: I'm going to eat this sandwich in one bite before

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Speaker 5: I go through security. And I'm still going to catch

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Speaker 5: the man. And so it came down to Angel, this

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Speaker 5: woman who did our craft service us at Angel, this

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Speaker 5: is a special assignment for you. I need you to

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Speaker 5: make me the perfect sandwich. Normally it would have been

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Speaker 5: the props department, but I said, Angel, you're going to

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Speaker 5: make the sandwich, and I need it to be I

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Speaker 5: need to be able to eat it in one bite.

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Speaker 5: So she went to these bakers that she knew in

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Speaker 5: Staten Island and had them custom make. I don't know

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Speaker 5: what was the softest bread when I tell you that sandwich.

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Speaker 5: I can remember to this day. That sandwich was so delicious.

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Speaker 5: It was an Italian sub so it had like some

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Speaker 5: salami and some what I would call gabagoul some cheese.

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Speaker 5: It wasn't a fake sandwich. And I ate it in

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Speaker 5: one take. And I remember saying they were like, we

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Speaker 5: got it, and I was like, did we? Because if

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Speaker 5: you need me to do it again, I am will

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Speaker 5: because it was so good. But the credit goes to

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Speaker 5: Angel because the bread like melted in my mouth.

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Speaker 3: I love that scene.

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Speaker 2: I just love that scene because it was like, what's

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Speaker 2: important here right now? And also you have left out

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Speaker 2: one thing about that sandwich was there was a dipping sauce.

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Speaker 5: There was a dipping sauce too that I had to

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Speaker 5: dip it in. Yeah, to lubricate.

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Speaker 2: That's righting not only eat the sandwich security, but I'm

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Speaker 2: gonna dip it. Doesn't She say something about this is

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Speaker 2: a cliche.

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Speaker 5: Or yeah that I think it was that Johnny May.

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Speaker 2: The actresses, I think I might bet she's so funny,

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Speaker 2: she's like really yeah, So eating on camera is yes,

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Speaker 2: Is it hard to do?

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Speaker 5: Yeah? It can be because you when you film something,

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Speaker 5: you film it a million times. And so if you

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Speaker 5: this is something fun you can look at. When you

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Speaker 5: watch movies now, you will notice that the actors and

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Speaker 5: dinner scenes almost never put food in their mouth because

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Speaker 5: if you were to do it, you would do it,

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Speaker 5: the camera would be far away, you would do it,

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Speaker 5: and then they now that you'd have to eat like

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Speaker 5: ten plates of food, and so actors are usually pretty

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Speaker 5: adept at not doing it. Not me, I get in there.

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Speaker 3: Yeah right the only time.

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Speaker 2: Also the one on Son Now when you're eating the cake,

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Speaker 2: when you're talking about I mean it is it is

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Speaker 2: a work of art to see the way you I

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Speaker 2: didn't mint it.

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Speaker 5: Now.

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Speaker 3: I thought I was going to be sick. Did you

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Speaker 3: just do? But you did that one?

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Speaker 5: I did it well. I did it twice because we

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Speaker 5: have a dress rehearsal, and I thought to myself, you

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Speaker 5: know what, I better really do it in dress rehearsal.

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Speaker 5: Because it was live TV. And I was a little

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Speaker 5: worried that I would choke, and I thought, I was

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Speaker 5: worried you were going to choke it. I was worried

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Speaker 5: I was going to choke. And that cake, I will say,

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Speaker 5: the only disappointment with that one was that I love

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Speaker 5: them dearly. But that was the SNL Props apartment and

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Speaker 5: that cake was not tasty. I was trying to run

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Speaker 5: a scam. I was like, can you get this cake

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Speaker 5: from my favorite bakery and they were like no. I

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Speaker 5: wanted them to get it from a place called make

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Speaker 5: My Cake and Harlem that makes the best cake.

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Speaker 3: What do they think?

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Speaker 5: They make all kinds of cakes, but I just get

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Speaker 5: like yellow cake, white white.

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Speaker 3: Yeah, come on, I get it.

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Speaker 2: Yeah, I know. We once we were in Mexico once.

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Speaker 2: It was a friend of mine's birthday and we went

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Speaker 2: to we just couldn't find any cake. We were in

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Speaker 2: the beach and we went to that place where they

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Speaker 2: put them in the fridges and you see them. We thought, okay,

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Speaker 2: and we apologized for it, and we said this is

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Speaker 2: all we could get and then we you know, lit

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Speaker 2: the candle, blow it out and literally it was one

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Speaker 2: of the.

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Speaker 5: Great great cakes.

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Speaker 2: Yeah, I should say that as a river because it

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Speaker 2: probably but there's something about that kind of white cake.

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Speaker 3: Yeah, you know, yellow us day.

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Speaker 2: Yeah, going back to the beginning, what was food like

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Speaker 2: in your household when you were growing up as a kid.

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Speaker 5: I grew up outside Philadelphia in a very Greek neighborhood.

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Speaker 5: I'm half Greek, and where I first lived, it was

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Speaker 5: the neighborhood was very Greek.

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Speaker 3: You my mom's Greek.

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Speaker 5: Yeah, my mom's Greek, and so we had a mix

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Speaker 5: of Philly food and sort of seventies food and American

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Speaker 5: food and Greek food. But you know, I grew up

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Speaker 5: watching her make Spana coopita and we'd go every year

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Speaker 5: to like the church festival down the street was the

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Speaker 5: only time you could get Lucu Mathese St. Demetrius Greek Church,

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Speaker 5: which when I came to live here, they're like, you're

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Speaker 5: staying on Saint Dioni's road. I was like, oh, that

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Speaker 5: seems right to me. You'd get Luca Matha's you know

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Speaker 5: what those are? They're Oh my gosh, they're the like

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Speaker 5: fried deep fried dough balls that get you get hot

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Speaker 5: honey and cinnamon port on them. They're like kind of

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Speaker 5: the best.

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Speaker 3: They puff up, they puff up.

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Speaker 5: Yeah, they're like puffy hot balls of dough with yeah

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Speaker 5: and you only they're a real pain in the butt

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Speaker 5: to make.

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Speaker 3: Did your mother make them?

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Speaker 5: No? You only get them at like the church festival

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Speaker 5: once a year. And anytime I've ever gone into a

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Speaker 5: Greek restaurant in New York that sometimes there's a place

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Speaker 5: in New York that I won't name her, they often

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Speaker 5: have them on the menu and if you order them,

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Speaker 5: they're like, we don't have them tonight because they're a

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Speaker 5: real pain. I think they're pain and yeah, so we

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Speaker 5: grew up eating that kind of stuff.

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Speaker 7: Was your mother born in Greece or was she born

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Speaker 7: My mother was, I believe conceived in the US, born

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Speaker 7: in Greece and brought back as an infant, like I

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Speaker 7: think her mom went to be around her mother when

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Speaker 7: she delivered and then came back.

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Speaker 2: And did your grandmother come back too, Yes? Did she

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Speaker 2: cook more Greek food for you than perhaps your mother?

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Speaker 5: Well, my grandmother had passed away when I was still

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Speaker 5: quite small. So my brother's eight years older than me,

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Speaker 5: he probably remembers my grandmother. I don't have first hand

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Speaker 5: memories of any of my grandparents, but for sure certain

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Speaker 5: foods like the Avgo lemono soup, which is the Greek

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Speaker 5: chicken soup with lemon and with orzo instead of rice.

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Speaker 5: I think it's probably similar to the way Italian food

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Speaker 5: versus sort of Italian American food, Like it's the real

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Speaker 5: stuff is lighter and fresher than that you might know.

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Speaker 5: You know, it's not like some heavy, cheese laden mussakaua.

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Speaker 5: The other thing my mom would always make for us

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Speaker 5: on special occasions is like for our birthday or some things.

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Speaker 5: She would make bastiicio. That was our favorite. That's kind

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Speaker 5: of their version of lasagna. It's just like a beccamel

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Speaker 5: brown beef and tomato. We pasta with a beccamel baked

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Speaker 5: on top. And as a kid, you know, it's like

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Speaker 5: all you ever want.

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Speaker 2: I think that the image is you were saying going

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Speaker 2: back to that of food when you're in America, same

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Speaker 2: as you say with Italian.

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Speaker 3: I grew up in.

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Speaker 2: Upstate New York. The idea that was that, you know,

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Speaker 2: Italian food was egg plant, parmesan or meat balls and

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Speaker 2: spaghetti and very.

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Speaker 3: Kind of heavy food.

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Speaker 2: And then you go to Italy and this piece of

390
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Speaker 2: grilled fish with herbs and olive oil or you know,

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Speaker 2: very light pasta.

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Speaker 3: I went to Greece.

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Speaker 2: As you can see, I don't know much about Greek food,

394
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Speaker 2: and I haven't spent enough time in Greece. But when

395
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Speaker 2: we went there, we went to Hedra, and the food

396
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Speaker 2: was so gorgeous.

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Speaker 5: And so well. I mentioned, it's a little bit like,

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Speaker 5: I know, you love Mexico and it's sort of the

399
00:17:55,040 --> 00:17:56,920
Speaker 5: same thing. You're like, well, here we're by the sea,

400
00:17:57,440 --> 00:18:00,280
Speaker 5: cook what we caught today. Like that kind of life

401
00:18:00,400 --> 00:18:03,560
Speaker 5: is interesting how that translates them. Why is it that

402
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Speaker 5: when you know immigrants then came to the United.

403
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Speaker 2: States that they guess I guess it was just the

404
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Speaker 2: idea of giving abundance or giving a lot of food,

405
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Speaker 2: or making people feel that, you know.

406
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Speaker 5: Right, feed and things that need to be that keep

407
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Speaker 5: them a refrigerator. And it's not the same.

408
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Speaker 2: I think for you saying first generation still cooks the

409
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Speaker 2: food from the country, doesn't it from the home country,

410
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Speaker 2: and the second generation is trying to adapt, and then

411
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Speaker 2: the third generation is probably completely forgotten about it.

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Speaker 1: You know.

413
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Speaker 2: Apparently my grandmother who's from Hungary, never went anywhere without

414
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Speaker 2: her rolling pin. Oh wow, Yeah, she just didn't trust

415
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Speaker 2: anybody to roll out the strudle or whatever she was making,

416
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Speaker 2: you know, But then my mother never cared and made

417
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Speaker 2: anything like that. Did your father cook?

418
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Speaker 5: No, My mom did the cooking, and I think she was,

419
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Speaker 5: you know, cooked by just the virtue of the fact

420
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Speaker 5: that that was what was expected of her. I don't

421
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Speaker 5: think she she did well. She had worked for like

422
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Speaker 5: a brokerage firm in her youth, and I think she

423
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Speaker 5: definitely once I was in high school she went back

424
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Speaker 5: to work. I think she was a woman who liked

425
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Speaker 5: to work, and sort of the norm at the time

426
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Speaker 5: was you don't work when you have kids, So she

427
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Speaker 5: didn't work until I was She didn't work until I

428
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Speaker 5: was a little bit older. She cooked in that kind

429
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Speaker 5: of seventies rotation of like okay, one night is hot

430
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Speaker 5: dogs and beans, and that it's shrimp peeloft. And I

431
00:19:18,480 --> 00:19:21,119
Speaker 5: do remember it was that part of the seventies where

432
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Speaker 5: like the American economy was not great, and I remember

433
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Speaker 5: that there were certain things. It'd be like every two

434
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Speaker 5: weeks there'd be like a steak that we all shared,

435
00:19:29,200 --> 00:19:31,480
Speaker 5: and then you'd take the like grocery store white bread

436
00:19:31,800 --> 00:19:33,920
Speaker 5: and get to soak up all the like a one

437
00:19:33,960 --> 00:19:36,359
Speaker 5: sauce on the plate, you know, and then we'd go

438
00:19:36,440 --> 00:19:39,720
Speaker 5: to have hamburgers on Payday once a month. So it

439
00:19:39,760 --> 00:19:43,720
Speaker 5: was that very like nineteen seventy seven seventy eight. There

440
00:19:43,800 --> 00:19:45,520
Speaker 5: wasn't a lot of money to go to restaurants.

441
00:19:45,560 --> 00:19:47,040
Speaker 2: It was, but it still feels like there was a

442
00:19:47,080 --> 00:19:48,159
Speaker 2: focus on food.

443
00:19:48,080 --> 00:19:50,520
Speaker 5: For sure, and events were all very you know, if

444
00:19:50,560 --> 00:19:53,360
Speaker 5: it was Christmas time or birthday part like back when

445
00:19:53,359 --> 00:19:56,880
Speaker 5: we were kids, especially like so many kind of Greek specialties.

446
00:19:56,920 --> 00:19:58,800
Speaker 5: It'd be like getting ready for the holiyes to'd be

447
00:19:58,800 --> 00:19:59,320
Speaker 5: like making.

448
00:19:59,160 --> 00:20:02,280
Speaker 8: Back lava and she made she would make baklava, she

449
00:20:02,280 --> 00:20:04,560
Speaker 8: would make gurulaikya, and her friends would come over and

450
00:20:04,600 --> 00:20:06,479
Speaker 8: it was like, okay, we got a hustle on this

451
00:20:06,520 --> 00:20:10,600
Speaker 8: because all those things with the puff pastriore, they're labor intensive.

452
00:20:10,720 --> 00:20:13,480
Speaker 3: Yeah, so a lot I love that. That's sweet. It

453
00:20:13,520 --> 00:20:15,680
Speaker 3: was ultra sweet, so spy.

454
00:20:15,560 --> 00:20:18,240
Speaker 5: Yeah yeah. And then the kurulaikya are the ones that

455
00:20:18,280 --> 00:20:20,879
Speaker 5: are like little twists. They look like the aids ribbon

456
00:20:21,600 --> 00:20:25,840
Speaker 5: and they're not very sweet. They're like closest to like

457
00:20:25,880 --> 00:20:28,000
Speaker 5: a not a biscottie, but that you would have them

458
00:20:28,000 --> 00:20:28,680
Speaker 5: with coffee, and.

459
00:20:28,960 --> 00:20:31,280
Speaker 2: That's interesting We grew up with such a culture of

460
00:20:31,320 --> 00:20:34,480
Speaker 2: food that you did as part of your identity would

461
00:20:34,520 --> 00:20:37,320
Speaker 2: be that eating Greek food, but you were in the

462
00:20:37,320 --> 00:20:39,639
Speaker 2: community of people eat Greek food.

463
00:20:40,000 --> 00:20:42,880
Speaker 5: Oh for sure, for sure. I still love to cook.

464
00:20:42,920 --> 00:20:44,600
Speaker 5: In the spring in New York, I love to cook

465
00:20:44,680 --> 00:20:49,680
Speaker 5: dandelion grease. And my mom's aunt came to visit from

466
00:20:49,680 --> 00:20:53,280
Speaker 5: Greece and she kept saying to my mom, like in Greek,

467
00:20:53,280 --> 00:20:55,200
Speaker 5: which I can't speak, but like she wanted to pick

468
00:20:55,280 --> 00:20:58,360
Speaker 5: the dandelion greens out of like the cracked sidewalk where

469
00:20:58,440 --> 00:21:00,159
Speaker 5: she lived. And my Mom's like, no, no, no, you

470
00:21:00,200 --> 00:21:02,080
Speaker 5: can't eat those. Like she'd be like cats pee on

471
00:21:02,119 --> 00:21:05,240
Speaker 5: those get because in her mind like, oh there's there's dandelions,

472
00:21:05,280 --> 00:21:06,120
Speaker 5: we should cook them.

473
00:21:06,280 --> 00:21:09,520
Speaker 2: That again goes back to the culture of Yeah, Richardsville,

474
00:21:09,520 --> 00:21:11,800
Speaker 2: Ships and Florence used to go out in the fields

475
00:21:11,840 --> 00:21:14,200
Speaker 2: and you know, it wasn't even cold forging, it wasn't

476
00:21:14,240 --> 00:21:17,760
Speaker 2: called something very special. You just pick it, and especially

477
00:21:17,760 --> 00:21:19,240
Speaker 2: things like as you say, dandelion.

478
00:21:19,440 --> 00:21:21,760
Speaker 5: My husband Jeff, when he was originally from West Virginia

479
00:21:21,840 --> 00:21:23,960
Speaker 5: and then his family moved to Ohio, they would go

480
00:21:24,000 --> 00:21:26,520
Speaker 5: out into the woods behind their house and pick ramps

481
00:21:26,640 --> 00:21:29,159
Speaker 5: in the spring, which are these very garlic eats, some

482
00:21:29,240 --> 00:21:33,880
Speaker 5: across between strong garlic and a scallion, and use them

483
00:21:33,920 --> 00:21:37,920
Speaker 5: to just cook potatoes. And he was blown away. One

484
00:21:37,960 --> 00:21:39,800
Speaker 5: day a couple years ago, we were at some New

485
00:21:39,880 --> 00:21:42,240
Speaker 5: York City spring farmer's market and there was a bundle

486
00:21:42,280 --> 00:21:44,800
Speaker 5: of ramps for like sixteen dollars for a bunch, and

487
00:21:44,840 --> 00:21:46,400
Speaker 5: he took a picture and send it to his mother

488
00:21:46,480 --> 00:21:51,040
Speaker 5: and she was like, couldn't stop laughing. Yeah, this po folks.

489
00:21:51,080 --> 00:21:54,400
Speaker 2: They were remember I was supposed to do to dinner

490
00:21:54,440 --> 00:21:57,280
Speaker 2: with Alice Walters and I Rose and I were doing

491
00:21:57,320 --> 00:21:59,880
Speaker 2: it for an Edible school Yard, which is a foundation,

492
00:22:00,480 --> 00:22:02,840
Speaker 2: and I said, let's call it Alice. As we were

493
00:22:02,840 --> 00:22:04,920
Speaker 2: thinking can we get the fish from Maine? And can

494
00:22:04,920 --> 00:22:06,320
Speaker 2: we get this from here? And what are you going

495
00:22:06,359 --> 00:22:07,760
Speaker 2: to get? And I said, what are you going to

496
00:22:07,840 --> 00:22:08,280
Speaker 2: do Alice?

497
00:22:08,320 --> 00:22:08,680
Speaker 3: For food?

498
00:22:08,760 --> 00:22:11,359
Speaker 2: She went, Oh, We're going to forge in Central Park

499
00:22:11,400 --> 00:22:11,840
Speaker 2: And I was like.

500
00:22:14,160 --> 00:22:15,280
Speaker 3: How do you compete with that?

501
00:22:15,640 --> 00:22:15,920
Speaker 9: Wow?

502
00:22:16,440 --> 00:22:18,680
Speaker 2: You know she was going to go and find her greed.

503
00:22:18,720 --> 00:22:21,000
Speaker 5: She found a complete sandwich in a trash can.

504
00:22:21,160 --> 00:22:24,880
Speaker 2: Maybe speaking of sandwiches, we'll get onto that. But what

505
00:22:24,920 --> 00:22:26,560
Speaker 2: about did you go to restaurants?

506
00:22:26,680 --> 00:22:28,280
Speaker 5: A lot of times we would go to restaurants that

507
00:22:28,560 --> 00:22:31,600
Speaker 5: either Greek family friends owned, like little kind of coffee

508
00:22:31,600 --> 00:22:35,840
Speaker 5: shop dinery restaurants. I also had my godparents their son

509
00:22:36,280 --> 00:22:39,800
Speaker 5: owned for a long time a huge diner in Wildwood,

510
00:22:39,800 --> 00:22:42,000
Speaker 5: New Jersey, called the Vegas Diner. I don't know if

511
00:22:42,000 --> 00:22:44,360
Speaker 5: you know that Jersey Shore area, but it's these gorgeous

512
00:22:44,440 --> 00:22:47,119
Speaker 5: nineteen fifties diners. There's a lot of them are landmark now.

513
00:22:47,200 --> 00:22:49,199
Speaker 5: It was those kind of places where the menu is

514
00:22:49,240 --> 00:22:51,480
Speaker 5: like fourteen pages long and you can either get like

515
00:22:51,560 --> 00:22:54,840
Speaker 5: shrimp scampy or an omelet or whatever. But when those

516
00:22:54,880 --> 00:22:57,359
Speaker 5: places are good, they're so good.

517
00:22:57,840 --> 00:23:00,800
Speaker 2: I grew up with diners, not so much in upstate

518
00:23:00,840 --> 00:23:02,800
Speaker 2: New York is maybe on the New Jersey Shore. And

519
00:23:02,840 --> 00:23:06,240
Speaker 2: then when I married an Italian, I loved really good

520
00:23:06,280 --> 00:23:08,720
Speaker 2: food and we lived in Paris. People would always say

521
00:23:08,760 --> 00:23:10,720
Speaker 2: to me, where did you eat New York And I'd say, oh,

522
00:23:10,760 --> 00:23:13,119
Speaker 2: we've got that diner. Because Richard all he wanted to

523
00:23:13,119 --> 00:23:16,560
Speaker 2: eat was either pastrami sandwiches or diner food. And actually,

524
00:23:16,560 --> 00:23:19,160
Speaker 2: if you analyze it, probably diner food is when it's

525
00:23:19,200 --> 00:23:20,680
Speaker 2: good because it's all cooked fresh, is it.

526
00:23:22,040 --> 00:23:25,160
Speaker 5: Then there's a diner in my neighborhood in New York

527
00:23:25,680 --> 00:23:28,960
Speaker 5: that does they just roast guests. I don't know how many,

528
00:23:28,960 --> 00:23:31,400
Speaker 5: but they roast turkeys every day. So when you get

529
00:23:31,440 --> 00:23:33,920
Speaker 5: a turkey sandwich from the diner, it's like, yeah, it's

530
00:23:33,920 --> 00:23:36,640
Speaker 5: the day after Thanksgiving. It's the most delicious fresh turkey.

531
00:23:36,840 --> 00:23:39,080
Speaker 2: Yeah. Are they still around diners? And are they Are

532
00:23:39,080 --> 00:23:39,680
Speaker 2: they thriving?

533
00:23:39,760 --> 00:23:41,280
Speaker 5: Do you think they are in New York? I think

534
00:23:41,320 --> 00:23:44,760
Speaker 5: they've managed to survive the pandemic. I think one thing

535
00:23:44,760 --> 00:23:46,840
Speaker 5: that the city did that was probably smart was when

536
00:23:46,840 --> 00:23:49,600
Speaker 5: everyone could only do delivery during the pandemic, they allowed

537
00:23:49,640 --> 00:23:53,600
Speaker 5: people to deliver alcohol also, so every delivery menu would

538
00:23:53,600 --> 00:23:55,480
Speaker 5: they would lead on the app. They'd be like, do

539
00:23:55,520 --> 00:23:57,360
Speaker 5: you want it's four glasses of wine? Do you want

540
00:23:57,359 --> 00:24:00,600
Speaker 5: a cosmo? Also grilled cheese also, so I think that

541
00:24:00,640 --> 00:24:03,439
Speaker 5: helped them stay afloat financially. The other thing that I

542
00:24:03,440 --> 00:24:06,080
Speaker 5: have a really fond memory of was Saturdays, and I

543
00:24:06,119 --> 00:24:09,119
Speaker 5: think this is kind of a Philadelphia thing. Would get up,

544
00:24:09,160 --> 00:24:12,320
Speaker 5: I'd go run the morning Saturday morning errands with my dad,

545
00:24:12,359 --> 00:24:16,199
Speaker 5: which always included going to the good Italian deli near

546
00:24:16,240 --> 00:24:19,440
Speaker 5: our house and getting like fresh We would call it

547
00:24:19,520 --> 00:24:23,359
Speaker 5: lunch meat. But really it was pretty legit stuff because

548
00:24:23,359 --> 00:24:27,439
Speaker 5: it was like slice provolone mortadella in Philly what they

549
00:24:27,480 --> 00:24:30,399
Speaker 5: would call gaba ghoul, which I think is like capri cola,

550
00:24:30,520 --> 00:24:33,080
Speaker 5: like we would call it gaba goola, but like all

551
00:24:33,119 --> 00:24:36,800
Speaker 5: these proper Italian lunch meats and really fresh rolls and stuff,

552
00:24:36,800 --> 00:24:38,000
Speaker 5: and come home and then that would be like the

553
00:24:38,080 --> 00:24:41,240
Speaker 5: reward would be you'd make a big ass sandwich.

554
00:24:41,160 --> 00:24:41,880
Speaker 3: With that stuff.

555
00:24:42,240 --> 00:24:45,199
Speaker 5: That's just so so good. And that's growing up with

556
00:24:45,200 --> 00:24:48,280
Speaker 5: that real Italian stuff. I can't when I went to

557
00:24:48,320 --> 00:24:51,960
Speaker 5: college in Virginia and it was like regular, like Bolognians,

558
00:24:52,400 --> 00:24:54,240
Speaker 5: This is felvida, is not it?

559
00:24:54,440 --> 00:24:57,639
Speaker 2: Growing up in this house that were you nurtured and exposed,

560
00:24:57,920 --> 00:25:01,600
Speaker 2: wonderful you did. Then go to the University of Virginia.

561
00:25:02,000 --> 00:25:04,240
Speaker 2: Was that traumatic not to have that anymore?

562
00:25:04,840 --> 00:25:07,080
Speaker 5: I remember being at the University of Virginia. Within the

563
00:25:07,119 --> 00:25:08,439
Speaker 5: first couple of weeks I was there, going to the

564
00:25:08,440 --> 00:25:11,679
Speaker 5: cafeteria and picking up what I thought was a breaded

565
00:25:11,760 --> 00:25:14,679
Speaker 5: chicken cutlet and biting into a chicken fried steak and

566
00:25:14,720 --> 00:25:16,880
Speaker 5: being like, what the hell is this?

567
00:25:17,400 --> 00:25:18,200
Speaker 3: I don't know what it is.

568
00:25:18,480 --> 00:25:21,800
Speaker 5: In the ground, they take a steak and bread it

569
00:25:21,840 --> 00:25:24,760
Speaker 5: and deep fried like chicken, and it is gross. But

570
00:25:24,840 --> 00:25:26,520
Speaker 5: then you know, believe me, wherever you put me, I

571
00:25:26,560 --> 00:25:28,239
Speaker 5: will find what there is to eat with the other

572
00:25:28,520 --> 00:25:29,359
Speaker 5: I forget, I'm.

573
00:25:29,240 --> 00:25:29,720
Speaker 3: Like, okay.

574
00:25:30,000 --> 00:25:32,640
Speaker 5: The way to play it in Virginia was to go

575
00:25:32,720 --> 00:25:36,560
Speaker 5: to a chain called Morrison's Cafeteria and just get the

576
00:25:36,640 --> 00:25:41,200
Speaker 5: vegetarian plate, which was like biscuits, black eyed peas, collared greens. Yeah,

577
00:25:41,240 --> 00:25:43,040
Speaker 5: grits with butter and salt. These were all foods I

578
00:25:43,040 --> 00:25:43,879
Speaker 5: had never had before.

579
00:25:44,000 --> 00:25:46,080
Speaker 2: Did you ever have yourn apartment when you were at Uva?

580
00:25:46,640 --> 00:25:48,639
Speaker 5: I did eventually, But I'll tell you exactly what I

581
00:25:48,720 --> 00:25:50,560
Speaker 5: used to eat. I know you can imagine what I

582
00:25:50,560 --> 00:25:53,800
Speaker 5: look like from that. I didn't cook properly. I used

583
00:25:53,840 --> 00:25:56,159
Speaker 5: to get a box of Kraft macaroni and cheese and

584
00:25:56,200 --> 00:25:58,240
Speaker 5: make it and then add to it a drained can

585
00:25:58,280 --> 00:26:02,240
Speaker 5: of tuna fish and some lightly cooked frozen peas. Stir

586
00:26:02,320 --> 00:26:04,920
Speaker 5: that together and eat all of it, and then eat

587
00:26:04,960 --> 00:26:05,879
Speaker 5: a pine of ice cream.

588
00:26:07,680 --> 00:26:09,320
Speaker 3: Did that cause you to gain weight?

589
00:26:09,480 --> 00:26:13,199
Speaker 5: I mean I was. I was, honestly, like, it's a

590
00:26:13,480 --> 00:26:15,159
Speaker 5: it's a miracle. I didn't gain more weight because I

591
00:26:15,160 --> 00:26:17,920
Speaker 5: would do that often. Yeah, yeah, but also probably I

592
00:26:17,960 --> 00:26:20,040
Speaker 5: probably also had a side of apple sauce for nutrition.

593
00:26:20,320 --> 00:26:22,199
Speaker 3: Yeah, did your mom ever teach you to cook? Did

594
00:26:22,240 --> 00:26:23,000
Speaker 3: she ever try to teach?

595
00:26:23,400 --> 00:26:25,520
Speaker 5: She has taught me. I've since gotten her to show

596
00:26:25,560 --> 00:26:30,280
Speaker 5: me how to do this the spanic copita. She yeah, No,

597
00:26:30,359 --> 00:26:33,640
Speaker 5: I think the few things I've learned to cook, I've

598
00:26:33,720 --> 00:26:35,960
Speaker 5: learned some moves more, I would say more. I've learned

599
00:26:35,960 --> 00:26:39,280
Speaker 5: more in the last five years than I did growing up.

600
00:26:39,320 --> 00:26:41,680
Speaker 2: When you when you're in college and you're doing that,

601
00:26:41,760 --> 00:26:45,080
Speaker 2: probably food. There was somebody and who did. I talk

602
00:26:45,119 --> 00:26:47,439
Speaker 2: to a friend and Brian Chesky, and he said that

603
00:26:47,480 --> 00:26:49,399
Speaker 2: when he was at the Rhode Island School of Design,

604
00:26:49,480 --> 00:26:51,520
Speaker 2: it was almost was an arts school and it was

605
00:26:51,920 --> 00:26:53,640
Speaker 2: almost competitive as well.

606
00:26:53,680 --> 00:26:54,440
Speaker 3: You could cook in.

607
00:26:54,400 --> 00:27:00,600
Speaker 2: This interesting expression, go and eat and and then every

608
00:27:00,680 --> 00:27:02,760
Speaker 2: night somebody had to make a different dish and they

609
00:27:02,760 --> 00:27:06,080
Speaker 2: were all involved in cooking. But I think it's more unusual.

610
00:27:06,119 --> 00:27:07,679
Speaker 2: I think most people when they go to college have

611
00:27:07,800 --> 00:27:10,840
Speaker 2: left home and then they're just you know, on the

612
00:27:10,840 --> 00:27:11,680
Speaker 2: male plant or whatever.

613
00:27:11,960 --> 00:27:13,040
Speaker 3: And also economically.

614
00:27:13,080 --> 00:27:15,600
Speaker 2: But the macaroni cheese, is that the last time you

615
00:27:15,640 --> 00:27:17,280
Speaker 2: had that tuna macaroni cheese?

616
00:27:17,320 --> 00:27:18,720
Speaker 3: What was the other ingredient.

617
00:27:18,400 --> 00:27:21,760
Speaker 5: Piece, O piece. I've tried to convince I tried to make.

618
00:27:21,640 --> 00:27:23,359
Speaker 2: A actually to deconstruct that.

619
00:27:23,520 --> 00:27:25,040
Speaker 3: No, come like.

620
00:27:26,880 --> 00:27:34,440
Speaker 5: I assembled that. Oh I see, Okay, I think I've

621
00:27:34,480 --> 00:27:37,200
Speaker 5: tried to sell my kids on just old seventies tuna

622
00:27:37,240 --> 00:27:40,320
Speaker 5: castle because that was like and they were like, no,

623
00:27:40,400 --> 00:27:40,760
Speaker 5: this is.

624
00:27:40,840 --> 00:27:46,080
Speaker 9: Terrible created these monsters? I know, can we have yellowtail sish?

625
00:27:47,840 --> 00:27:50,120
Speaker 9: And what about when you became domestic, when you did

626
00:27:50,160 --> 00:27:52,760
Speaker 9: start having kids? And yes, I did have a husband.

627
00:27:52,840 --> 00:27:56,399
Speaker 9: And Jeff Cooks is a natural cook. My husband is

628
00:27:56,440 --> 00:27:59,280
Speaker 9: a fantastic cook. He is someone who did learn from

629
00:27:59,320 --> 00:28:03,160
Speaker 9: his grandmother. His grandma Perlein taught him all these things.

630
00:28:03,320 --> 00:28:05,240
Speaker 9: His previous generations of his family were coal miners in

631
00:28:05,240 --> 00:28:07,840
Speaker 9: West Virginia, and in the coal camps they were kind

632
00:28:07,880 --> 00:28:10,239
Speaker 9: of Irish, e englishy families, and then there were a

633
00:28:10,240 --> 00:28:12,840
Speaker 9: lot of Italians and they would cook together. The women

634
00:28:12,880 --> 00:28:14,280
Speaker 9: of the col camps would all go and cook together.

635
00:28:14,320 --> 00:28:17,520
Speaker 9: And so Jeff's grandma would make what she referred to

636
00:28:17,560 --> 00:28:19,240
Speaker 9: as two fingers. She's like, well, we're gonna make two

637
00:28:19,240 --> 00:28:23,600
Speaker 9: fingers and it's nilki and they just called the yeah,

638
00:28:23,640 --> 00:28:24,320
Speaker 9: so they called too.

639
00:28:24,440 --> 00:28:26,919
Speaker 5: So he knew how to cook and he some people

640
00:28:26,960 --> 00:28:28,680
Speaker 5: are just natural, right, Like I'm the kind of person

641
00:28:28,680 --> 00:28:30,600
Speaker 5: if I cook and have to read it a hundred

642
00:28:30,640 --> 00:28:33,280
Speaker 5: times and I measure and then and whenever there's anything

643
00:28:33,320 --> 00:28:37,960
Speaker 5: that's instinct related, like is the steak done? Like, my

644
00:28:38,040 --> 00:28:41,040
Speaker 5: instincts are terrible, so and his instincts are good. I'm

645
00:28:41,040 --> 00:28:43,520
Speaker 5: getting better. I can cook a steak from myself, but

646
00:28:43,720 --> 00:28:46,000
Speaker 5: I had to really learn. And he's just a natural.

647
00:28:46,000 --> 00:28:50,400
Speaker 5: He can kind of cook anything. He does most of

648
00:28:50,400 --> 00:28:51,440
Speaker 5: the cooking in our house. Yeah.

649
00:28:51,520 --> 00:28:54,160
Speaker 2: Yeah, And what's that like? Are you able to have

650
00:28:54,200 --> 00:28:55,560
Speaker 2: dinner with your kids on the weekday?

651
00:28:55,680 --> 00:28:57,680
Speaker 5: Yeah, we try to, and we try to. We've really

652
00:28:57,760 --> 00:29:00,160
Speaker 5: been committed to doing a big Sunday dinner with some

653
00:29:00,240 --> 00:29:01,480
Speaker 5: friends every week.

654
00:29:01,520 --> 00:29:03,320
Speaker 3: Over the sun. Then I didners are nice, aren't they?

655
00:29:03,400 --> 00:29:04,360
Speaker 5: It's really nice.

656
00:29:04,440 --> 00:29:05,800
Speaker 3: We had one together that night.

657
00:29:05,800 --> 00:29:08,640
Speaker 2: We played It's the kind of day where you're getting

658
00:29:08,760 --> 00:29:11,480
Speaker 2: ready for Monday and say goodbye to the weekend.

659
00:29:11,520 --> 00:29:12,800
Speaker 3: It's nice.

660
00:29:12,880 --> 00:29:15,000
Speaker 2: Yeah, So you have lunch with your kids or Sunday

661
00:29:15,040 --> 00:29:15,480
Speaker 2: night dinner.

662
00:29:15,560 --> 00:29:18,080
Speaker 5: We have Sunday dinner with your friends with us friends,

663
00:29:18,240 --> 00:29:21,280
Speaker 5: different friends come over and Jeff cooks that and it's

664
00:29:21,360 --> 00:29:25,000
Speaker 5: usually like roast chicken or you know, cut a beef

665
00:29:25,080 --> 00:29:27,240
Speaker 5: or sometimes it's sometimes we'll do pasta.

666
00:29:27,560 --> 00:29:29,440
Speaker 2: And how often do you go out as a family.

667
00:29:29,520 --> 00:29:32,080
Speaker 5: Well, it's interesting, you know, we're just in New York.

668
00:29:32,160 --> 00:29:34,720
Speaker 5: I think we were just starting to go back to

669
00:29:34,760 --> 00:29:38,320
Speaker 5: places in person in the last six months, so we

670
00:29:38,320 --> 00:29:40,920
Speaker 5: were ordering in a lot before then because I didn't

671
00:29:40,960 --> 00:29:44,280
Speaker 5: want the restaurants to close. And then, you know, when

672
00:29:44,360 --> 00:29:46,959
Speaker 5: Jeff is busy, then I get excited to be like, oh,

673
00:29:47,000 --> 00:29:49,880
Speaker 5: I'll do the family weeknight dinner. And I'm always trying things.

674
00:29:49,880 --> 00:29:52,760
Speaker 5: And I don't know if your family was the same way,

675
00:29:52,760 --> 00:29:55,240
Speaker 5: but when kids are younger, I can never find something

676
00:29:55,280 --> 00:29:57,640
Speaker 5: that both of them like. I know, so I'll be like,

677
00:29:57,720 --> 00:30:00,840
Speaker 5: let's try chicken vinegar. One likes it, Well, let's try.

678
00:30:01,120 --> 00:30:01,320
Speaker 5: You know.

679
00:30:01,480 --> 00:30:04,239
Speaker 2: I see with my grandchildren that there's just a very

680
00:30:04,320 --> 00:30:07,480
Speaker 2: different way of approaching food, which is basically, you know

681
00:30:07,640 --> 00:30:11,520
Speaker 2: what one will have like this, and like you say, chicken,

682
00:30:11,560 --> 00:30:15,120
Speaker 2: and one doesn't. One's vegetarian and one's not eating gluten,

683
00:30:15,160 --> 00:30:18,240
Speaker 2: and one doesn't like fish at all. Nobody likes fish.

684
00:30:18,680 --> 00:30:20,840
Speaker 2: I guess there was a time in life maybe if

685
00:30:20,880 --> 00:30:23,000
Speaker 2: we're all sitting here when you ate what you were

686
00:30:23,440 --> 00:30:24,320
Speaker 2: maybe given.

687
00:30:24,200 --> 00:30:26,760
Speaker 5: Yes, which we've tried to sort of explain to them.

688
00:30:27,080 --> 00:30:29,200
Speaker 5: But you know, Lauren said this to me once, and

689
00:30:29,280 --> 00:30:31,440
Speaker 5: I think is smart and like, you can't make them

690
00:30:31,480 --> 00:30:34,479
Speaker 5: have your childhood. You can't explain to like you they

691
00:30:34,520 --> 00:30:35,080
Speaker 5: don't have your.

692
00:30:35,000 --> 00:30:35,920
Speaker 3: Child and now it's done.

693
00:30:36,000 --> 00:30:39,240
Speaker 2: Yes, that's over. So there is a and maybe having

694
00:30:39,360 --> 00:30:42,640
Speaker 2: all that choice makes for a happier not for the

695
00:30:42,680 --> 00:30:44,840
Speaker 2: person who's cooking it. I had a friend who had

696
00:30:44,920 --> 00:30:46,560
Speaker 2: a girlfriend of one of my sons had the best,

697
00:30:46,640 --> 00:30:47,600
Speaker 2: most amazing pasture.

698
00:30:47,720 --> 00:30:48,280
Speaker 3: She was French.

699
00:30:48,400 --> 00:30:50,960
Speaker 2: She just was amazing and we all said, Vernie, how

700
00:30:50,960 --> 00:30:52,680
Speaker 2: did you get that? She said, well, every time we

701
00:30:52,720 --> 00:30:55,360
Speaker 2: sat down to dinner, my father would just make sure

702
00:30:55,400 --> 00:30:57,680
Speaker 2: that we sat up straight and we just sat like that,

703
00:30:57,960 --> 00:31:01,120
Speaker 2: you know, and we all have fantastic pasture, but we

704
00:31:01,160 --> 00:31:03,720
Speaker 2: hate family dinners. Oh interesting, she said, I might have

705
00:31:03,760 --> 00:31:05,920
Speaker 2: this posture, but you know, never do I want to

706
00:31:05,920 --> 00:31:08,640
Speaker 2: sit down to a meal with family because they were tortured,

707
00:31:08,640 --> 00:31:12,160
Speaker 2: because that's all it's too rigid. That's probably a heavy medium.

708
00:31:12,240 --> 00:31:14,640
Speaker 5: And you do go out, but you now go out, Yes,

709
00:31:14,680 --> 00:31:15,680
Speaker 5: we're back to going out.

710
00:31:15,840 --> 00:31:16,640
Speaker 3: And where do they eat?

711
00:31:16,960 --> 00:31:18,720
Speaker 5: Well? Now, my older daughter likes to go meet up

712
00:31:18,720 --> 00:31:20,720
Speaker 5: with her friends and they just go to like a

713
00:31:20,800 --> 00:31:22,200
Speaker 5: Mexican place in the neighborhood.

714
00:31:22,240 --> 00:31:25,080
Speaker 2: But Penelope is she's quite smart about food. Help is

715
00:31:25,080 --> 00:31:27,080
Speaker 2: a good eater. And also both of them were I

716
00:31:27,120 --> 00:31:28,520
Speaker 2: have to say that night we had dinner at the

717
00:31:28,600 --> 00:31:31,720
Speaker 2: River Cafe. They were really sophisticated in a choice.

718
00:31:32,120 --> 00:31:35,080
Speaker 5: Yeah, Milby has the bomber of she has a treenut allergy,

719
00:31:35,200 --> 00:31:38,560
Speaker 5: so that's like, but beyond that, she's the one. She'll

720
00:31:38,560 --> 00:31:41,440
Speaker 5: eat vegetables, she'll eat. Yeah, she'll eat like a braized

721
00:31:41,720 --> 00:31:43,520
Speaker 5: cavalon narrow She'll sit there and eat it. She'll eat

722
00:31:43,720 --> 00:31:45,560
Speaker 5: She and Jeff do I think that Timmy is insane

723
00:31:45,560 --> 00:31:48,200
Speaker 5: where the two of them both like to take sardines

724
00:31:48,280 --> 00:31:51,280
Speaker 5: and put them on like a saltine cracker with a

725
00:31:51,360 --> 00:31:54,120
Speaker 5: yellow mustard and eat it. I can relate to that,

726
00:31:54,160 --> 00:31:55,760
Speaker 5: which I will not eat that, but I love it

727
00:31:55,760 --> 00:31:57,880
Speaker 5: when she eats it because it's not the healthiest thing

728
00:31:57,920 --> 00:32:00,000
Speaker 5: you could eat. Is that pure fish oil?

729
00:32:00,280 --> 00:32:00,760
Speaker 3: Yeah?

730
00:32:00,800 --> 00:32:02,560
Speaker 5: And then Alice is a bit more picky, but.

731
00:32:02,880 --> 00:32:05,959
Speaker 2: They were good eaters. I was talking to again, Ivy,

732
00:32:06,000 --> 00:32:08,600
Speaker 2: one of my granddaughters. We're talking about loving food. She said,

733
00:32:08,640 --> 00:32:10,440
Speaker 2: she goes to bed at night and thinks what she's

734
00:32:10,440 --> 00:32:12,640
Speaker 2: going to have breakfast the next day, and then she

735
00:32:12,720 --> 00:32:14,600
Speaker 2: gets up in the morning and she thinks, oh, now

736
00:32:14,640 --> 00:32:16,800
Speaker 2: that she's working in this way, she has early lunch

737
00:32:16,880 --> 00:32:18,800
Speaker 2: at twelve, but she likes that because it means she

738
00:32:18,840 --> 00:32:21,760
Speaker 2: could have another lunch at three. And if you were

739
00:32:21,800 --> 00:32:24,640
Speaker 2: asking some of the chefs here, they when they're biking

740
00:32:24,680 --> 00:32:27,680
Speaker 2: to work, they're thinking about what they're going to cook,

741
00:32:27,720 --> 00:32:31,000
Speaker 2: and they're thinking and talking to you. The character that

742
00:32:31,040 --> 00:32:33,400
Speaker 2: we see is very you know, you love food. I'm

743
00:32:33,400 --> 00:32:36,240
Speaker 2: thirty rock and you're queuing up for the hot dogs

744
00:32:36,240 --> 00:32:39,360
Speaker 2: and you're getting throwing something because they ate your sandwich

745
00:32:39,400 --> 00:32:42,120
Speaker 2: and everything. But it is a certain kind of food.

746
00:32:42,160 --> 00:32:44,880
Speaker 2: It isn't the foodie food, is it? Because we don't

747
00:32:44,880 --> 00:32:47,920
Speaker 2: want to watch somebody eating us who flay Grandmagnier every.

748
00:32:47,760 --> 00:32:48,480
Speaker 3: Morning, you know that?

749
00:32:49,200 --> 00:32:49,960
Speaker 2: So what is that?

750
00:32:50,040 --> 00:32:51,280
Speaker 3: What is the food you dream of?

751
00:32:51,520 --> 00:32:55,120
Speaker 5: You really do the food I do efect, I do think.

752
00:32:55,240 --> 00:32:58,880
Speaker 5: I do like simpler food. I don't like anything with

753
00:32:59,120 --> 00:33:04,240
Speaker 5: two sort of saucy or you know, like like French food.

754
00:33:04,240 --> 00:33:06,600
Speaker 5: I don't really I think, I just I think. And

755
00:33:06,680 --> 00:33:08,720
Speaker 5: also the like that growing up with that Greek food

756
00:33:08,720 --> 00:33:11,240
Speaker 5: where everything's just like olive oil and some lemon and salt.

757
00:33:11,320 --> 00:33:14,160
Speaker 5: You know, I think when I'm here by myself, which

758
00:33:14,160 --> 00:33:17,840
Speaker 5: I've been here for myself, I'm almost a vegetarian, you know.

759
00:33:17,880 --> 00:33:20,520
Speaker 5: I want to cook just like vegetables and pasta yea,

760
00:33:20,920 --> 00:33:29,880
Speaker 5: and bread and cheese.

761
00:33:31,560 --> 00:33:32,600
Speaker 2: You're here doing.

762
00:33:33,960 --> 00:33:37,120
Speaker 5: Acting in a movie called a Haunting in Venice, directed

763
00:33:37,320 --> 00:33:41,000
Speaker 5: by Sir Kenneth Branna. It's when Agatha Christie inspired murder mystery.

764
00:33:41,600 --> 00:33:44,520
Speaker 5: And it's been very fun to be here shooting in

765
00:33:44,560 --> 00:33:47,720
Speaker 5: an ensemble with some really great actors Michelle Yoh and

766
00:33:47,840 --> 00:33:51,560
Speaker 5: Jamie Dornan and Kamilka Tan and Kelly Riley. And it's

767
00:33:51,600 --> 00:33:54,880
Speaker 5: just been fun to be basically on the Haunted Mansion

768
00:33:54,960 --> 00:33:58,080
Speaker 5: ride at Disney World. I've just been inside that ride

769
00:33:58,160 --> 00:34:00,480
Speaker 5: for three months because we're on this set that's like

770
00:34:00,520 --> 00:34:04,720
Speaker 5: a spooky old Venetian palazzo in the dark all day

771
00:34:04,840 --> 00:34:06,000
Speaker 5: every day for three months.

772
00:34:06,280 --> 00:34:09,319
Speaker 2: Is the culture of filming in Britain in Europe in

773
00:34:09,360 --> 00:34:12,360
Speaker 2: London very different? And back to food, is it a

774
00:34:12,400 --> 00:34:14,960
Speaker 2: different food culture that is a little different.

775
00:34:15,560 --> 00:34:18,520
Speaker 5: Our lunch is, our hours are very civilized here. We

776
00:34:18,560 --> 00:34:22,200
Speaker 5: stopped every day at six on the dot, which at home,

777
00:34:22,560 --> 00:34:24,839
Speaker 5: depending on who you're working for, you could drift into

778
00:34:25,080 --> 00:34:28,399
Speaker 5: eight o'clock, ten o'clock, one am, you could work really late. Yeah,

779
00:34:28,400 --> 00:34:30,399
Speaker 5: we s done. Our lunch is very short. It's only

780
00:34:30,760 --> 00:34:32,759
Speaker 5: half an hour, which was sort of we weren't used

781
00:34:32,760 --> 00:34:34,080
Speaker 5: to it at first, but none I grew to really

782
00:34:34,120 --> 00:34:36,520
Speaker 5: like it because then you don't kind of lose momentum.

783
00:34:36,600 --> 00:34:38,839
Speaker 5: Usually you come back from Americans that you come back

784
00:34:38,840 --> 00:34:41,319
Speaker 5: from lunch a little sleepy and you have to get

785
00:34:41,360 --> 00:34:43,520
Speaker 5: a coffee. But this was a half hour lunch and

786
00:34:43,520 --> 00:34:48,640
Speaker 5: then back in and just everyone offering you tea, constantly

787
00:34:48,920 --> 00:34:52,560
Speaker 5: drinking so much tea, which is nice tea and digestive.

788
00:34:53,000 --> 00:34:54,279
Speaker 3: Is there a food scene in it?

789
00:34:54,440 --> 00:34:56,280
Speaker 5: I didn't get to do any on camera eating.

790
00:34:56,480 --> 00:34:58,520
Speaker 2: Oh that's shame.

791
00:34:59,320 --> 00:35:01,560
Speaker 5: There was a nice thing on set, which was again

792
00:35:01,640 --> 00:35:04,560
Speaker 5: because food is the only way to communicate with people.

793
00:35:04,960 --> 00:35:08,040
Speaker 5: Because the cast were all from different places, we started

794
00:35:08,480 --> 00:35:12,480
Speaker 5: kind of sharing our favorite unique snacks from our countries,

795
00:35:12,520 --> 00:35:16,560
Speaker 5: which started because somehow it was Halloween when I first

796
00:35:16,560 --> 00:35:19,399
Speaker 5: got here, and I was talking about candy corn, and

797
00:35:19,440 --> 00:35:20,920
Speaker 5: of course no one here knew what that was, and

798
00:35:20,960 --> 00:35:22,720
Speaker 5: so I had a friend bring me a couple bags

799
00:35:22,719 --> 00:35:26,080
Speaker 5: of candy corn to share and we started taking a poll.

800
00:35:26,239 --> 00:35:29,520
Speaker 5: We'd give it to the Brits and film their reactions,

801
00:35:30,239 --> 00:35:33,240
Speaker 5: and people thought it was disgusting, which I respect. I

802
00:35:33,320 --> 00:35:35,719
Speaker 5: love it, but it was a great conversation starter when

803
00:35:35,719 --> 00:35:36,960
Speaker 5: we were all new to each other and we were

804
00:35:37,000 --> 00:35:39,040
Speaker 5: like kind of an icebreaker. And then other people started

805
00:35:39,080 --> 00:35:42,560
Speaker 5: bringing in. A woman, Wakana Yoshihara is head of our

806
00:35:43,480 --> 00:35:46,040
Speaker 5: hair and makeup department and she's Japanese and so she

807
00:35:46,120 --> 00:35:48,160
Speaker 5: sort of bringing in Japanese candy and we were trying

808
00:35:48,200 --> 00:35:51,040
Speaker 5: like and some were great, some were disgusting. So she

809
00:35:51,120 --> 00:35:53,720
Speaker 5: had these plump candy that looked like a children's vitamin.

810
00:35:54,280 --> 00:35:57,680
Speaker 5: I apologize to anyone loves these, but she was so

811
00:35:57,840 --> 00:36:00,360
Speaker 5: amused to film each of us trying them. It's so

812
00:36:00,400 --> 00:36:02,920
Speaker 5: funny that something could be a complete comfort treat to

813
00:36:02,960 --> 00:36:06,400
Speaker 5: her that to my palette was horrible, and same with

814
00:36:06,400 --> 00:36:08,880
Speaker 5: the candy corn. And then some of the Brits started

815
00:36:08,880 --> 00:36:11,800
Speaker 5: bringing It was getting closer to Christmas and Kelly Riley

816
00:36:11,840 --> 00:36:14,279
Speaker 5: brought in She said, this is the cheap chocolate that

817
00:36:14,320 --> 00:36:16,840
Speaker 5: we grew up with, was quality street mix of chocolates.

818
00:36:16,840 --> 00:36:20,040
Speaker 5: And then Emma Laird was bringing different kinds of crisps,

819
00:36:20,480 --> 00:36:23,359
Speaker 5: and then we kept asking Camille Catan, who's French, like

820
00:36:23,640 --> 00:36:25,560
Speaker 5: you know what's unique? What kind of weird candy can

821
00:36:25,560 --> 00:36:26,680
Speaker 5: you bring? And she was like I don't know what

822
00:36:26,719 --> 00:36:28,400
Speaker 5: I can bring. And then she brought by the way,

823
00:36:28,400 --> 00:36:31,440
Speaker 5: why might imitating her like she's saw my hyap like

824
00:36:32,480 --> 00:36:35,560
Speaker 5: and uh. And then she Camille showed up with gorgeous

825
00:36:36,400 --> 00:36:38,920
Speaker 5: cheese from France for the whole crew. She's like, we

826
00:36:38,960 --> 00:36:42,000
Speaker 5: don't eat garbage. Yeah, so she brought this like gorgeous,

827
00:36:42,000 --> 00:36:42,840
Speaker 5: gorgeous cheese.

828
00:36:42,920 --> 00:36:43,799
Speaker 3: What is a movie called?

829
00:36:43,840 --> 00:36:45,120
Speaker 5: It's called A Haunting in Venice.

830
00:36:45,160 --> 00:36:47,360
Speaker 2: A Haunting in Venice. So you actually are going to

831
00:36:47,440 --> 00:36:49,480
Speaker 2: go to Venice. Now we go to Venice tomorrow.

832
00:36:49,560 --> 00:36:50,400
Speaker 3: Have you been there before?

833
00:36:50,440 --> 00:36:51,440
Speaker 5: I have never been there.

834
00:36:51,640 --> 00:36:54,160
Speaker 2: Okay, so what are you thinking about Venice and food?

835
00:36:54,320 --> 00:36:56,520
Speaker 2: Friend of mine took their kid to Venice. I'll just

836
00:36:56,560 --> 00:36:59,160
Speaker 2: tell you and the kids. It was a big big

837
00:36:59,200 --> 00:37:01,319
Speaker 2: deal for them to go. They didn't have much money.

838
00:37:01,320 --> 00:37:02,880
Speaker 2: They flew from New York. They went to Venice and

839
00:37:02,880 --> 00:37:04,719
Speaker 2: they said, how do you like Venice? After three days

840
00:37:04,719 --> 00:37:06,840
Speaker 2: he said, I thought there would be more canals.

841
00:37:08,560 --> 00:37:13,040
Speaker 3: Canals. There are a lot of canals. Wanted more. When

842
00:37:13,080 --> 00:37:14,360
Speaker 3: you're thinking about Venice.

843
00:37:14,880 --> 00:37:17,720
Speaker 5: Weirdly, the one thing I'm most excited for about Venice

844
00:37:17,840 --> 00:37:19,840
Speaker 5: is not a food thing, which is I'm excited to

845
00:37:20,040 --> 00:37:23,800
Speaker 5: film outside. I'm excited to a little bit of chaos

846
00:37:24,200 --> 00:37:27,040
Speaker 5: because I am used to shooting outside in New York

847
00:37:27,080 --> 00:37:29,600
Speaker 5: City and we've been on this lovely contained set for

848
00:37:29,600 --> 00:37:31,319
Speaker 5: a while, and I kind of like the idea that,

849
00:37:31,360 --> 00:37:34,239
Speaker 5: like something could go a little wrong. I'm a little

850
00:37:34,239 --> 00:37:36,040
Speaker 5: bit convinced that I'm going to fall in the canal,

851
00:37:36,160 --> 00:37:40,320
Speaker 5: but I don't think I will, but maybe it will.

852
00:37:40,120 --> 00:37:40,440
Speaker 3: If you do.

853
00:37:40,520 --> 00:37:42,560
Speaker 2: It's okay because the water is put cleaner than it

854
00:37:42,640 --> 00:37:45,000
Speaker 2: was and it used to be because of the pandemic.

855
00:37:45,000 --> 00:37:46,080
Speaker 3: There are no cruise ships.

856
00:37:46,200 --> 00:37:49,280
Speaker 5: Oh that's probab Yeah, those Christians are too big together.

857
00:37:49,840 --> 00:37:51,719
Speaker 5: So and I haven't even had a chance to really

858
00:37:51,719 --> 00:37:54,160
Speaker 5: think about what we're going to eat or where, So

859
00:37:54,280 --> 00:37:55,359
Speaker 5: I need you to tell me where to.

860
00:37:55,280 --> 00:37:59,480
Speaker 2: Eat this great food in Venice. You know, there's the Cepionaro.

861
00:37:59,640 --> 00:38:02,400
Speaker 2: They have these black squid with the ink. And a

862
00:38:02,440 --> 00:38:04,719
Speaker 2: friend of mine who grew up outside event It said

863
00:38:05,200 --> 00:38:07,920
Speaker 2: that she only really had pasta when she was thirteen.

864
00:38:07,960 --> 00:38:11,000
Speaker 2: Because everybody ate risotto. Oh you're gonna have a wonderful time.

865
00:38:11,080 --> 00:38:14,359
Speaker 2: I'm exciting as you now in this podcast as we

866
00:38:14,400 --> 00:38:17,520
Speaker 2: ask the guest to read a recipe. And so you

867
00:38:17,560 --> 00:38:19,520
Speaker 2: did say to me when I tried to persuade you

868
00:38:19,560 --> 00:38:22,440
Speaker 2: to do various other recipes that you really wanted to

869
00:38:22,480 --> 00:38:25,440
Speaker 2: do so cooked tomato sauce, And how could I possibly

870
00:38:25,480 --> 00:38:28,120
Speaker 2: ever say no to teamay? And the only other person

871
00:38:28,160 --> 00:38:30,959
Speaker 2: who really bagged it was Jake chillin all and he said,

872
00:38:30,960 --> 00:38:33,800
Speaker 2: I'm only doing this, Ruthie, if I can read tomato pasta.

873
00:38:34,160 --> 00:38:36,080
Speaker 2: So we said yesterday, but that was not with so

874
00:38:36,160 --> 00:38:38,359
Speaker 2: much butter, and it was a year and a half ago.

875
00:38:38,440 --> 00:38:41,319
Speaker 2: So here you go, here's okay, recipe that you could

876
00:38:41,360 --> 00:38:42,440
Speaker 2: read for tomato.

877
00:38:42,480 --> 00:38:45,880
Speaker 5: Poskay, I'm going to say tomato though, tomato.

878
00:38:46,160 --> 00:38:48,560
Speaker 2: I know I've been here, you know how many years?

879
00:38:48,560 --> 00:38:49,040
Speaker 3: Forty years?

880
00:38:49,120 --> 00:38:49,279
Speaker 6: Yeah?

881
00:38:49,320 --> 00:38:51,520
Speaker 5: I think you come say tomato.

882
00:38:51,560 --> 00:38:52,320
Speaker 2: I say tomato.

883
00:38:52,520 --> 00:38:55,560
Speaker 5: Okay, okay, slow cooked tomato sauce. It serves six to

884
00:38:55,600 --> 00:38:59,080
Speaker 5: eight or in my case, two three tablespoons olive oil,

885
00:38:59,160 --> 00:39:03,200
Speaker 5: two garlic clothes peeled and cut into slivers, two one

886
00:39:03,400 --> 00:39:07,319
Speaker 5: kilogram jars peeled plum tomatoes drained of their juices. One

887
00:39:07,400 --> 00:39:10,440
Speaker 5: hundred and fifty grams on salted butter cut into cubes,

888
00:39:10,480 --> 00:39:13,239
Speaker 5: which I would say visually to me was about a

889
00:39:13,520 --> 00:39:16,520
Speaker 5: third to a half a cup of butter. Heat the

890
00:39:16,560 --> 00:39:18,800
Speaker 5: olive oil in a large sauce pan. Fry the garlic

891
00:39:18,880 --> 00:39:21,719
Speaker 5: until lightly browned. Now add the tomatoes and stir to

892
00:39:21,760 --> 00:39:24,200
Speaker 5: break them up. Season with sea salt and black pepper.

893
00:39:24,280 --> 00:39:27,759
Speaker 5: Cooked slowly, stirring occasionally for at least an hour. When

894
00:39:27,760 --> 00:39:30,040
Speaker 5: the sauce is ready, it will be extremely thick, no

895
00:39:30,239 --> 00:39:33,719
Speaker 5: juice at all. Cook taglerini in boiling salted water for

896
00:39:33,719 --> 00:39:36,640
Speaker 5: two minutes, Drain and add to tomato sauce, Stir in

897
00:39:36,719 --> 00:39:38,520
Speaker 5: the butter, Toss well and serve.

898
00:39:39,040 --> 00:39:39,600
Speaker 9: There you go.

899
00:39:39,760 --> 00:39:41,799
Speaker 2: So when you go back to New York, oh yeah,

900
00:39:41,800 --> 00:39:43,879
Speaker 2: I need this's your dish. So if we were talking

901
00:39:43,960 --> 00:39:47,200
Speaker 2: about comfort, you're talking about comfort, and you're talking about snacks,

902
00:39:47,239 --> 00:39:50,920
Speaker 2: and you're talking about you know, nationalities, what their views

903
00:39:50,920 --> 00:39:54,440
Speaker 2: are of comfort. And we think about cooking as being

904
00:39:54,560 --> 00:39:57,920
Speaker 2: a way of expressing love and something that alleviates hunger

905
00:39:58,520 --> 00:40:01,640
Speaker 2: and something that we want to share or keep to ourselves.

906
00:40:01,719 --> 00:40:05,440
Speaker 2: We also think of food as comfort. And so my

907
00:40:05,560 --> 00:40:08,640
Speaker 2: last question to you in this January day, the first

908
00:40:08,719 --> 00:40:11,000
Speaker 2: day back in the river cafe after Christmas, and as

909
00:40:11,040 --> 00:40:14,279
Speaker 2: I said, tragically for me the day that you and

910
00:40:15,080 --> 00:40:20,040
Speaker 2: George are leaving as sad. What Tina fe is your

911
00:40:20,080 --> 00:40:20,760
Speaker 2: comfort food?

912
00:40:21,680 --> 00:40:22,040
Speaker 3: Well?

913
00:40:22,239 --> 00:40:24,279
Speaker 5: I have so many, Well you can name a few.

914
00:40:24,320 --> 00:40:25,279
Speaker 3: You don't have to have.

915
00:40:25,600 --> 00:40:27,719
Speaker 5: Two come top of list, but there are so a

916
00:40:27,760 --> 00:40:30,359
Speaker 5: pasta like this. Obviously this tomato pasta would be top

917
00:40:30,360 --> 00:40:33,439
Speaker 5: of the list. I also think back to New York

918
00:40:33,680 --> 00:40:38,279
Speaker 5: diner food, sort of a grilled cheese with tomato with

919
00:40:38,360 --> 00:40:40,520
Speaker 5: the big sort of steak fries that you get at

920
00:40:40,520 --> 00:40:42,480
Speaker 5: a diner and then open the grilled cheese and put

921
00:40:42,480 --> 00:40:45,880
Speaker 5: a few fries into the sandwich with a fountain coke,

922
00:40:46,800 --> 00:40:48,640
Speaker 5: not pepsi. Okay, that would be one.

923
00:40:48,760 --> 00:40:49,600
Speaker 3: Is there another one?

924
00:40:49,640 --> 00:40:52,600
Speaker 5: And the other one would be yellow cake with white eyes?

925
00:40:52,680 --> 00:40:53,080
Speaker 3: Okay?

926
00:40:53,200 --> 00:40:55,480
Speaker 2: So these both comfort you. So when I come to

927
00:40:55,520 --> 00:40:59,320
Speaker 2: New York in February March, can we have that together?

928
00:40:59,440 --> 00:41:01,759
Speaker 2: I'll make you know. Oh no, I'll get the cake

929
00:41:01,760 --> 00:41:02,719
Speaker 2: from Make my Cake.

930
00:41:02,560 --> 00:41:04,719
Speaker 5: Okay, and we'll get them and then we'll go to

931
00:41:04,719 --> 00:41:05,520
Speaker 5: the Vande Diner.

932
00:41:05,640 --> 00:41:06,440
Speaker 2: Okay. I can't wait.

933
00:41:06,680 --> 00:41:09,120
Speaker 3: Thank you too, Thank you for the book.

934
00:41:12,600 --> 00:41:16,040
Speaker 1: The River Cafe Lookbook is now available in bookshops and online.

935
00:41:16,600 --> 00:41:20,680
Speaker 1: It has over one hundred recipes, beautifully illustrated with photographs

936
00:41:20,680 --> 00:41:24,680
Speaker 1: from the renowned photographer Matthew Donaldson. The book has fifty

937
00:41:24,760 --> 00:41:28,360
Speaker 1: delicious and easy to prepare recipes, including a host of

938
00:41:28,440 --> 00:41:32,240
Speaker 1: River Cafe classics that have been specially adapted for new cooks.

939
00:41:33,239 --> 00:41:36,840
Speaker 1: The River Cafe Lookbook recipes for cooks of all ages.