WEBVTT - Will Ferrell 0:00:00.080 --> 0:00:02.680 When Will Ferrell said he'd be my guest on Ruthie's 0:00:02.720 --> 0:00:07.120 Table four, I expected some laughs, some great stories, but 0:00:07.320 --> 0:00:10.799 not happy birthday In Swedish. 0:00:10.680 --> 0:00:17.239 Yah more healeva inte who roto yaviska haaleva javiska haalevva 0:00:17.360 --> 0:00:22.479 javiska hileeva inteh. 0:00:20.720 --> 0:00:26.320 Hurrah, Hurrah, hurrah hurrah. You have to say hooray four times. 0:00:26.680 --> 0:00:29.479 When I tell people that I'm doing a podcast with Will, 0:00:29.560 --> 0:00:33.360 their faces light up. Everyone seems to love him when 0:00:33.400 --> 0:00:36.400 they remember working with him, or, of course watching him 0:00:36.400 --> 0:00:40.479 on screen in those classic comedies Elf and Anchorman and 0:00:40.560 --> 0:00:44.480 many more. We do have a mutual friend, Saturday Night 0:00:44.600 --> 0:00:48.400 Live creator and producer Lauren Michaels, but we first met 0:00:48.479 --> 0:00:52.159 last spring when I was invited to a lunch Now 0:00:52.200 --> 0:00:55.960 walking into a lunch party late can be awkward. Conversations, 0:00:55.960 --> 0:01:00.319 stop chairs are adjusted, introductions made. But there I us 0:01:00.360 --> 0:01:03.920 heated next to Will, and all was right with the world. 0:01:04.120 --> 0:01:06.760 He was here in London filming Barbie and I was 0:01:06.880 --> 0:01:09.720 just off to New York. But we promised to continue 0:01:09.800 --> 0:01:10.520 the conversation. 0:01:11.520 --> 0:01:14.760 Are you oh great? How are you doing well? 0:01:14.800 --> 0:01:17.399 You're not allowed to go to the river cafe anymore 0:01:17.480 --> 0:01:18.600 without me being there. 0:01:18.800 --> 0:01:25.399 I know, so frustrating, keeping missing each other. 0:01:25.760 --> 0:01:28.480 All right, where are you, by the way, are you 0:01:28.480 --> 0:01:29.080 in your house? 0:01:29.280 --> 0:01:34.280 No, we're in one of the studios here. Oh Hollywood. 0:01:34.440 --> 0:01:36.959 Well would you like to read? Do you have it? There? 0:01:37.040 --> 0:01:39.240 The recipe for. 0:01:39.319 --> 0:01:45.720 I do so. This is a recipe for white truffle tagliarini, 0:01:46.840 --> 0:01:50.080 not to be confused with tagliatelli. 0:01:50.600 --> 0:01:53.960 Correct correct finer noodle. 0:01:54.160 --> 0:01:58.400 It serves four and you need at least one ten 0:01:58.520 --> 0:02:02.160 gram fresh white ruffle. I guess you could have more 0:02:02.880 --> 0:02:07.480 two hundred and fifty grams of dried Italian made taglierini 0:02:07.640 --> 0:02:12.920 or fresh rich egg, pasta, sea salt and freshly ground 0:02:12.919 --> 0:02:19.080 black pepper, and twenty grams of unsalted butter. So what 0:02:19.120 --> 0:02:20.760 you're gonna do is you're gonna start by You're going 0:02:20.840 --> 0:02:24.200 to clean the truffle. You don't want a dirty truffle, 0:02:24.200 --> 0:02:28.320 trust me. Brushing the surface to remove any sand that 0:02:28.440 --> 0:02:33.560 may be stuck in the crevices. You cool the tagle 0:02:33.600 --> 0:02:35.200 arena until al dente. 0:02:36.320 --> 0:02:38.920 Okay, I think you cook it rather than cool it. 0:02:39.040 --> 0:02:43.440 Oh yeah, you cook it. That makes no sense. See 0:02:43.840 --> 0:02:47.200 I'm like, okay, yeah, you cook that's fine. Cook the 0:02:47.240 --> 0:02:53.200 tagle arena in boiling salted water until al dente. Now 0:02:53.400 --> 0:02:58.440 in a in a pan large enough to hold the pasta, 0:02:58.760 --> 0:03:02.520 gently heat the butter until just soft, adding a pinch 0:03:02.520 --> 0:03:07.120 of nutmeg and black pepper, and a few shavings of truffle. 0:03:08.480 --> 0:03:11.120 And now after that you add the pasta to the 0:03:11.120 --> 0:03:15.280 warm butter mixture and toss again and again to coat 0:03:15.320 --> 0:03:18.440 each strand. And then once you've done that, you place 0:03:18.520 --> 0:03:23.480 into hot plates and grate the truffle generously over each portion. 0:03:24.840 --> 0:03:28.040 Sounds good, easy, Yeah, So tell me why did you 0:03:28.160 --> 0:03:31.000 choose this recipe of all the recipes. 0:03:31.520 --> 0:03:39.480 I chose it. I chose it because it seems relatively accomplishable, 0:03:39.840 --> 0:03:45.920 doesn't seem too overwhelming. And I love a good truffle. 0:03:46.320 --> 0:03:51.040 I love that flavor. I love black pepper. And it's 0:03:51.120 --> 0:03:53.440 also just it's very comforting. 0:03:54.360 --> 0:03:57.560 Yes, it's comforting. And it's also it's such a luxury, 0:03:57.600 --> 0:04:00.360 isn't I mean? The idea of having white truffle. It's 0:04:00.400 --> 0:04:03.760 a very special. It's very short season you have it. 0:04:04.200 --> 0:04:05.840 Can you get them? I guess you must be able 0:04:05.840 --> 0:04:08.000 to get them in California? Of course they must send 0:04:08.000 --> 0:04:10.720 them over from Italy. But did you live in Italy? 0:04:10.800 --> 0:04:13.080 Did you have you ever spent any time there where 0:04:13.120 --> 0:04:14.240 you would have white? 0:04:15.760 --> 0:04:18.520 You know, I've I've worked there once, which was great. 0:04:19.040 --> 0:04:19.680 What were you doing? 0:04:19.760 --> 0:04:23.520 I was working on Zoolander two. I was working there 0:04:23.560 --> 0:04:26.400 for five weeks, but I didn't have to work every day. 0:04:26.560 --> 0:04:29.799 It was kind of perfect. So I'd get some time 0:04:29.839 --> 0:04:32.599 off to go and explore and you know, have a 0:04:32.600 --> 0:04:33.080 good meal. 0:04:33.160 --> 0:04:34.680 And where were you were? 0:04:35.000 --> 0:04:40.000 Just in Rome? Yeah, and that that's such a luxury 0:04:40.160 --> 0:04:42.120 to get to do that, and it was. It was 0:04:42.400 --> 0:04:45.240 up until that point i'd had I had had a 0:04:45.279 --> 0:04:50.680 career of where you're always talking to everyone else who's 0:04:50.720 --> 0:04:55.200 gotten to film in exotic places. And the most exotic 0:04:55.279 --> 0:04:59.159 place I would get to film is you know, the 0:04:59.200 --> 0:05:04.760 San Fernando v uh Or. And so finally this was 0:05:04.880 --> 0:05:09.560 this was after after decades, I was finally shooting a 0:05:09.600 --> 0:05:11.560 movie in Europe and it was so much fun. It 0:05:11.680 --> 0:05:12.039 was great. 0:05:12.440 --> 0:05:15.479 I did an interview with John McEnroe recently, and he 0:05:15.720 --> 0:05:19.360 was saying that when he was playing tennis, or when 0:05:19.360 --> 0:05:22.000 he was even performing at evand there was no time 0:05:22.080 --> 0:05:25.279 to eat. You were just working, working, working, So you 0:05:25.360 --> 0:05:26.880 know you're being able to go. 0:05:27.320 --> 0:05:30.800 That's usually Yeah, that's and that's usually the case. You're 0:05:30.880 --> 0:05:34.680 you're a movie schedules in tens, there's long days and 0:05:34.720 --> 0:05:37.720 you maybe have you know, you're catching up on your 0:05:37.760 --> 0:05:40.640 rest on the weekend, so maybe have one night a 0:05:40.640 --> 0:05:44.919 week ago. But this I had enough time off to 0:05:44.920 --> 0:05:48.360 where I could kind of explore. But there was there 0:05:48.440 --> 0:05:51.600 was also a really fun group of actors who uh 0:05:52.640 --> 0:05:54.719 Christen Wigg was working at the time, and she would 0:05:54.839 --> 0:05:58.320 organize these fun dinner parties and so that's that's another 0:05:59.000 --> 0:06:02.679 when you can kind of combine great food with great company. 0:06:02.839 --> 0:06:03.640 There's nothing better. 0:06:04.279 --> 0:06:07.000 Do you think about a location that you're going to 0:06:07.000 --> 0:06:09.080 be filming and wonder what the food will be like? 0:06:09.760 --> 0:06:14.760 No, it's I always am envious of people who've able 0:06:15.040 --> 0:06:20.920 have been able to like write something specifically, you know, 0:06:20.960 --> 0:06:23.800 like Mike White who did White Lotus as a genius. 0:06:24.440 --> 0:06:28.359 His locations have been Hawaii, they've been you know, the 0:06:28.440 --> 0:06:31.560 last one was Sicily, and then I think they're doing 0:06:31.560 --> 0:06:33.000 a third one and it's going to be in some 0:06:33.120 --> 0:06:38.320 beautiful location in Southeast Asia. So he's a smart he's smart, 0:06:38.560 --> 0:06:39.120 smart guy. 0:06:40.440 --> 0:06:43.560 So going right back, tell me about your family, Tell 0:06:43.600 --> 0:06:47.000 about your mother and father and what food was what 0:06:47.120 --> 0:06:48.839 meals times were like in your house. 0:06:49.080 --> 0:06:54.960 Well, my folks divorced at an early age, so while 0:06:56.200 --> 0:07:00.440 my dad did made a really good effort of still 0:07:00.440 --> 0:07:03.520 being involved, my brother and I pretty much grew up 0:07:03.520 --> 0:07:07.800 in a single parent household. Of course, my mom had 0:07:07.800 --> 0:07:11.320 to work, and what did she do. She did a 0:07:11.440 --> 0:07:17.680 number of various jobs, from landscaper to we used to 0:07:17.680 --> 0:07:21.000 call her a plant lady at one point, which meant 0:07:21.080 --> 0:07:23.640 she was worked for a company that took care of 0:07:23.800 --> 0:07:28.040 plants in office buildings, so she'd go from office building 0:07:28.040 --> 0:07:33.720 to office building and maintain the plants. And she was 0:07:33.800 --> 0:07:37.080 kind of doing all these odd jobs while she finally 0:07:37.160 --> 0:07:39.480 figured out she needed to go back to school and 0:07:39.560 --> 0:07:44.480 get her master's degree and later went on to have 0:07:44.560 --> 0:07:48.120 a great career in adult education teaching English as a 0:07:48.120 --> 0:07:53.160 second language. But it's kind of remarkable to think about 0:07:54.440 --> 0:08:00.000 now having been a parent myself, you know, being involved 0:08:00.440 --> 0:08:03.760 with my wife and we we've always been able to 0:08:04.000 --> 0:08:06.800 help each other, and we've always had help around the house. 0:08:07.920 --> 0:08:10.000 But to think of the idea of just doing it 0:08:10.040 --> 0:08:15.640 by herself, and the fact that she always got home 0:08:15.680 --> 0:08:20.080 in time for dinner and made dinner, and she both 0:08:20.120 --> 0:08:25.000 my folks are from North Carolina, so she she was 0:08:25.040 --> 0:08:29.000 an amazing cook. Every night there would there would you know. 0:08:29.880 --> 0:08:34.200 It's the reason why I still I like liver and onions. 0:08:34.480 --> 0:08:37.880 It's because my mom would cook. Yeah. She would make 0:08:37.920 --> 0:08:41.600 this amazing livered onions where she'd kind of see it 0:08:41.720 --> 0:08:42.800 and grill, yeah, and. 0:08:42.800 --> 0:08:45.800 When she cook the onions right down, yeah, and very 0:08:45.880 --> 0:08:46.640 soft onions. 0:08:46.679 --> 0:08:48.959 But she just kind of she'd just do it all 0:08:49.000 --> 0:08:52.559 by feel, and she would make or she'd make great 0:08:52.720 --> 0:08:56.520 kind of stews in a crock pot, or she'd one 0:08:56.559 --> 0:08:59.760 of her great things that we would request that didn't 0:08:59.760 --> 0:09:04.319 have and all the time were she'd make a fantastic 0:09:04.400 --> 0:09:07.880 fried chicken dinner with mashed potatoes that she did herself, 0:09:07.960 --> 0:09:12.480 and green beans and sometimes and would make homemade biscuits 0:09:12.520 --> 0:09:14.720 and things like that. So and I look back at that, 0:09:15.160 --> 0:09:21.319 and my cooking skills are negligible at best. And I 0:09:21.360 --> 0:09:23.440 was like, Mom, how did you do that? And She's like, 0:09:23.600 --> 0:09:26.280 you know, you just didn't think about it. And I 0:09:26.440 --> 0:09:29.680 was raised to learn how to cook, and I just 0:09:30.040 --> 0:09:33.080 wanted to make sure you guys at least had that 0:09:33.400 --> 0:09:35.560 one meal every night. And it was it was our 0:09:35.640 --> 0:09:38.720 time to kind of uh to kind of sit down 0:09:38.760 --> 0:09:42.760 and check in, which I'm sure is a common story 0:09:42.880 --> 0:09:45.240 you probably have heard, where you get to check in 0:09:45.280 --> 0:09:47.560 about how the day was and how your lives are 0:09:47.559 --> 0:09:48.760 going and et cetera. 0:09:49.760 --> 0:09:52.160 When you think about what that memory for you of 0:09:52.240 --> 0:09:55.720 sitting down at the table and that she provided that 0:09:55.760 --> 0:09:58.600 and did that with you know, and maybe maybe also 0:09:58.640 --> 0:10:01.240 cooking was a great pleasure for her also after I 0:10:01.320 --> 0:10:03.520 used to come home after work and start cooking and 0:10:03.559 --> 0:10:06.960 everybody would say, relax, stop cooking, And actually I found 0:10:06.960 --> 0:10:10.679 it quite Do you find that that sometimes just the 0:10:10.679 --> 0:10:12.200 thing of cooking is kind. 0:10:12.000 --> 0:10:17.840 Of oh yeah, that the times we're kind of find ourselves. 0:10:17.880 --> 0:10:20.920 I think cooking a lot more in the summertime, and 0:10:21.840 --> 0:10:25.720 it really can be I'm kind of more of the 0:10:25.760 --> 0:10:29.840 Soux chef to Vivoca to my wife. So I'm like, 0:10:29.880 --> 0:10:31.640 tell me what, tell me what to do now? Okay, 0:10:32.080 --> 0:10:33.480 let me shop this, Okay, what do I do? 0:10:33.520 --> 0:10:33.679 Now? 0:10:33.720 --> 0:10:36.680 Watch that? Yeah, and you get in a rhythm and 0:10:36.720 --> 0:10:39.360 you put the baseball game on and you pour a 0:10:39.360 --> 0:10:43.600 glass of wine and it's really nice. It's nice. Yeah, Yeah, 0:10:43.600 --> 0:10:44.080 it matters. 0:10:44.120 --> 0:10:45.960 And when you would see your dad, would he cook 0:10:46.040 --> 0:10:46.640 for you? Would you? 0:10:47.520 --> 0:10:49.880 Yeah? Dad would we'd kind of see our dad. And 0:10:49.920 --> 0:10:53.280 then Dad started getting into cooking and he he was 0:10:54.600 --> 0:10:58.280 he loved kind of you know, I feel like he 0:10:58.400 --> 0:11:05.920 was always grilling a breast of chicken. Yeah, like that 0:11:06.080 --> 0:11:09.520 was the main and or he'd there was a local 0:11:09.559 --> 0:11:13.520 market with like a really good butcher section and he 0:11:13.559 --> 0:11:18.280 would get like sweet Italian sausages and make some pasta 0:11:18.360 --> 0:11:21.960 with sausages. And then of course there's the one infamous 0:11:22.000 --> 0:11:25.520 time where we were eating something. We're like, Dad, what 0:11:25.600 --> 0:11:28.800 is this? He's like, just try it, and he had 0:11:28.800 --> 0:11:32.559 cooked us rabbit. The only problem was he just didn't 0:11:32.600 --> 0:11:34.840 connect the dots that at that time, my brother had 0:11:34.880 --> 0:11:41.040 a pet rabbit and we were like, Dad, what why 0:11:41.040 --> 0:11:45.120 are you serving rabbit? And I think he got mad 0:11:45.120 --> 0:11:47.320 at us for not trying the rabbit, but mad at 0:11:47.400 --> 0:11:49.880 himself for not thinking that that would feel weird to us. 0:11:50.280 --> 0:11:52.839 But that was a that was an emotional evening and. 0:11:52.800 --> 0:11:55.040 We had that. We had that in Tuscany this summer 0:11:55.080 --> 0:11:58.120 because we have always get rabbits for the little kids, 0:11:58.200 --> 0:12:00.840 and they had them in occasion. Then night, you know, 0:12:01.200 --> 0:12:03.480 there was a rabbit, you know, and that that wasn't 0:12:03.480 --> 0:12:06.280 too good. But do you think that he kind of 0:12:06.400 --> 0:12:09.280 wanted to cook or do you think he wanted to 0:12:09.320 --> 0:12:11.800 show you that he was taking care of you as 0:12:11.840 --> 0:12:13.240 a as a parent. 0:12:13.480 --> 0:12:17.880 He I think it was both. I think he learned 0:12:17.920 --> 0:12:21.400 to enjoy it and he became pretty good at it. 0:12:21.679 --> 0:12:25.840 And there was a stretch over the holidays. We still 0:12:25.920 --> 0:12:30.520 laugh about it today where and he would listen to 0:12:31.120 --> 0:12:36.880 the local cooking show on like AM radio and KBC 0:12:37.080 --> 0:12:39.839 out here in Los Angeles, and it was and he 0:12:40.360 --> 0:12:42.360 was like, you know what I want. I want to 0:12:42.440 --> 0:12:44.360 cook a Christmas. 0:12:43.840 --> 0:12:49.479 Goose at Christmas at Christmas. 0:12:50.040 --> 0:12:53.120 And he worked so hard and we we and it 0:12:53.200 --> 0:12:55.040 was just as tough as like leather. 0:12:55.280 --> 0:12:58.400 It was just goose is challenge, really hard. 0:12:58.720 --> 0:13:01.199 It was so bum like, yeah, it's okay, it's okay, 0:13:01.920 --> 0:13:02.640 you tried your best. 0:13:02.640 --> 0:13:05.440 We'll just yeah. 0:13:04.559 --> 0:13:06.480 We'll order a pizza. I don't know. 0:13:06.679 --> 0:13:10.080 Yeah, but that's that sort of thing of cooking as 0:13:10.120 --> 0:13:12.360 a performance. Yeah. I feel that in the restaurant because 0:13:12.400 --> 0:13:14.920 we have an open kitchen and I serve something and 0:13:14.960 --> 0:13:18.199 then I always look to see the expression of something. Oh, 0:13:18.200 --> 0:13:20.559 I'm sure when they were eating it. 0:13:20.679 --> 0:13:28.199 And I would think you are genuinely seeing a positive expression. Yeah, Okay, Yeah, 0:13:28.240 --> 0:13:28.480 I do. 0:13:29.080 --> 0:13:31.760 It's kind of nice when they say, you know, try this, 0:13:31.880 --> 0:13:34.600 and then you see them, you know, sharing it. And 0:13:35.280 --> 0:13:37.920 sometimes people send things back now they don't like it, 0:13:38.520 --> 0:13:41.080 and that's fine, right, you know, you just redo it 0:13:41.200 --> 0:13:44.760 or cook it differently or whatever. But it is it 0:13:44.880 --> 0:13:46.439 is a bit of a before. I always feel a 0:13:46.440 --> 0:13:48.800 bit sorry for somebody's cooking for a dinner party and 0:13:48.840 --> 0:13:52.120 bringing it out and they've been working all day trying 0:13:52.160 --> 0:13:53.240 to get it right. 0:13:53.400 --> 0:13:57.440 Yeah, yeah, no, he my dad would get very perfectionistic 0:13:57.480 --> 0:14:00.760 about timing things out and has to go in at 0:14:00.760 --> 0:14:04.000 a certain time. And yeah, but but I I've seen, 0:14:04.240 --> 0:14:08.320 like we spend our summers in Sweden. My wife was 0:14:08.320 --> 0:14:12.000 born there and we we over the years, we we've 0:14:12.040 --> 0:14:15.400 always gone every summer and and we have a place 0:14:15.440 --> 0:14:18.240 out there that's way out in the middle of nowhere 0:14:18.280 --> 0:14:24.000 along in this collective of little summer cottages next to her. No, 0:14:24.080 --> 0:14:28.080 it's actually, yeah, we're not anywhere near the ocean. We're 0:14:28.120 --> 0:14:31.840 we're we're kind of in the woods, and we have 0:14:31.840 --> 0:14:33.680 a couple of beautiful lakes around us and that sort 0:14:33.680 --> 0:14:37.400 of thing. But it's I know, that pressure that my 0:14:37.520 --> 0:14:41.240 debt because and we tend to grill a lot, and 0:14:41.320 --> 0:14:45.920 the Swedes are all the Swedes are annoyingly good at 0:14:45.920 --> 0:14:49.560 everything with and they don't really try, and they're they're 0:14:49.560 --> 0:14:54.320 good bakers and and uh, my wife's cousins will come 0:14:54.360 --> 0:14:57.760 and you know that pressure of someone watching over your 0:14:57.760 --> 0:15:01.400 shoulder while you grill something, and they'll they'll be like, 0:15:01.960 --> 0:15:04.360 you might want to take that off. I'm like, really, okay. 0:15:04.640 --> 0:15:07.240 And I always listen to them and they they they'll 0:15:07.240 --> 0:15:09.720 just walk right up and go like, no, I do 0:15:09.800 --> 0:15:13.920 two minutes longer, okay, wow. And they don't use thermometers 0:15:14.000 --> 0:15:17.360 or timers or anything. And sure enough, every time I 0:15:17.400 --> 0:15:19.720 listen to them, it's delicious, and it was it was 0:15:19.760 --> 0:15:22.800 the right it was the right temperature and the right time. 0:15:22.920 --> 0:15:25.120 I'm trying to think, I'm trying to think of what 0:15:25.240 --> 0:15:29.760 sweets maybe can they do comedy? Are they funny? I 0:15:29.760 --> 0:15:33.800 think if Igmar Bergmann and all those kind of they 0:15:33.800 --> 0:15:34.880 weren't exactly a lot. 0:15:34.800 --> 0:15:39.080 Of they're not considered culturally funny, but I think they're 0:15:39.200 --> 0:15:42.800 like a little little, you know, sneaker upper type there. 0:15:42.800 --> 0:15:46.600 They're very dry with their humor, very sarcastic, and they're 0:15:46.840 --> 0:15:50.040 they're very clever, and they love to they love to 0:15:50.120 --> 0:15:53.640 tease in a very gentle way, and so I find 0:15:53.680 --> 0:15:55.760 them really kind of funny. 0:15:55.880 --> 0:15:59.440 Yeah, I don't want to lose my Swedish listeners. 0:15:59.480 --> 0:16:02.400 So right, Stockholm. 0:16:02.480 --> 0:16:05.400 I've been to Stockholm and we ate really really well 0:16:05.440 --> 0:16:09.720 in Stockholm. There's a real food culture now in Sweden, 0:16:09.760 --> 0:16:12.920 you know, and they're all foraging and it's a very 0:16:12.960 --> 0:16:13.720 foody place. 0:16:14.040 --> 0:16:17.440 Yeah, we're always trying to if we hear of a 0:16:17.480 --> 0:16:21.000 new restaurant, we'll go, try to go a couple of 0:16:21.080 --> 0:16:25.840 nights into the city and explore. There's an amazing hotel 0:16:25.920 --> 0:16:28.560 we've stayed at a couple of times called at Hem, 0:16:29.680 --> 0:16:33.320 and their restaurant there is as good as any I've 0:16:33.320 --> 0:16:36.680 ever been. They have an excellent group of chefs there 0:16:37.160 --> 0:16:39.400 and it's a very cozy place. It's like sitting in 0:16:39.520 --> 0:16:40.400 someone's living room. 0:16:40.760 --> 0:16:44.280 Do you eat Swedish at home? Does Vivica cook well Swedish? 0:16:44.280 --> 0:16:47.920 It's funny because Swedes, for the most part, their day 0:16:47.960 --> 0:16:53.440 to day kind of menu or died is fairly just continental. Yeah, 0:16:53.560 --> 0:16:57.920 and the only time you really eat specific quote unquote 0:16:57.920 --> 0:17:01.680 Swedish food is usually around the holidays. So we always 0:17:01.680 --> 0:17:05.359 host a big Swedish Christmas party, which is called a 0:17:05.440 --> 0:17:09.880 yule Fest. And we have found this lovely couple, Mark 0:17:09.920 --> 0:17:14.040 and Lena who have a restaurant out here in La 0:17:14.160 --> 0:17:17.560 called open Face, which is all these types of open 0:17:17.600 --> 0:17:23.080 face sandwiches and it's a small kind of pop up place, 0:17:23.119 --> 0:17:25.520 but the main part of their business is catering. And 0:17:25.600 --> 0:17:30.880 she's Danish, I believe, but we found her years ago 0:17:30.920 --> 0:17:33.040 and she knows how to cook all the Swedish food. 0:17:33.080 --> 0:17:35.679 So that's our big night where you have all the 0:17:35.720 --> 0:17:41.280 herrings and they cook a ham and Swedish meatballs with 0:17:41.320 --> 0:17:45.359 the lingenberries and all the cheeses and the kaneki bread. 0:17:47.119 --> 0:17:49.880 So that's like our big night to have Swedish food, 0:17:50.040 --> 0:17:52.960 and we invite it's a party for eighty people, so 0:17:53.640 --> 0:17:56.600 all of our friends. We've been doing it for over 0:17:56.640 --> 0:18:00.360 a decade now and everyone. In fact, there was one well, 0:18:00.440 --> 0:18:02.000 there was one year we couldn't do it. I think 0:18:02.000 --> 0:18:05.200 we were out of town and people were people were 0:18:05.400 --> 0:18:08.159 upset and thought we'd left them off the list, so 0:18:09.240 --> 0:18:12.880 created quite an outrage. But no, that's that's our big 0:18:12.960 --> 0:18:15.960 night to eat Swedish food. And then the other big 0:18:16.040 --> 0:18:21.240 kind of Swedish meal is is what's called a creft weaver, 0:18:22.040 --> 0:18:24.720 which is in August, and that's when you eat crayfish. 0:18:25.240 --> 0:18:28.600 And that's really fun too, you know, you just boil 0:18:28.640 --> 0:18:30.680 all these crayfish with the cheese. And of course it's 0:18:30.720 --> 0:18:34.880 all done with aquavit and songs. 0:18:35.160 --> 0:18:38.120 And yeah, sing me a Swedish song. 0:18:38.640 --> 0:18:42.879 I can sing you happy birthday in Swedish. 0:18:42.880 --> 0:18:45.640 Okay, okay, yah more. 0:18:46.480 --> 0:19:01.240 Yoh more yah moreva into yaviskav javiska. I live Javiskava. Hurrah, Hurrah, hurrah, hurrah. 0:19:02.040 --> 0:19:03.720 You have to say hooray four times. 0:19:04.560 --> 0:19:07.400 I never expected to have a different too. I thought 0:19:07.680 --> 0:19:11.399 that sounds like a kind of marching salt of us. 0:19:11.720 --> 0:19:14.440 It's the funniest. The funniest lyrics in English is like 0:19:14.600 --> 0:19:18.480 I hope you live. I hope you live. I hope 0:19:18.520 --> 0:19:21.840 you live for a hundred years, but if you don't, 0:19:22.520 --> 0:19:25.240 but if you don't, we'll still drink to you. It's 0:19:25.280 --> 0:19:30.960 something like that. Yeah, so it's this very The sweets 0:19:30.960 --> 0:19:33.760 are so funny with how they accept life and death. 0:19:33.880 --> 0:19:35.600 It's just like, I hope you live, but if you don't, 0:19:35.760 --> 0:19:37.320 don't worry, We'll still think you don't. 0:19:37.440 --> 0:19:41.200 You'll be okay, all right, but on your birthday it's 0:19:41.240 --> 0:19:43.800 your birthday. But let's just you know, maybe it's not 0:19:43.920 --> 0:19:44.639 going to be forever. 0:19:45.359 --> 0:19:48.119 It could be, but maybe it's not. And but anyway, 0:19:48.359 --> 0:19:50.120 the point is we're here and let's have a drink. 0:19:50.320 --> 0:19:58.800 Yeah, it'd Swedish accent. Did you know The River Cafe 0:19:58.920 --> 0:20:02.440 has a shop. It's full of our favorite foods and designs. 0:20:02.640 --> 0:20:06.440 We have cookbooks, linen, napkins, kitchen were tote bags with 0:20:06.520 --> 0:20:10.560 our signatures, glasses from Venice, chocolates from Turin. You can 0:20:10.640 --> 0:20:12.840 find us right next door to the River Cafe in 0:20:12.960 --> 0:20:26.760 London or online at Shopthrivercafe dot co dot uk. When 0:20:26.840 --> 0:20:29.959 you left your home and you had all those meals 0:20:30.000 --> 0:20:31.919 together with your brother and your mother and then your 0:20:32.000 --> 0:20:34.680 father and then did you go to college? Did you 0:20:34.880 --> 0:20:37.400 eat out or did you eat in the dorm? Yeah? 0:20:37.560 --> 0:20:39.840 I think was it a rude awakening? 0:20:40.800 --> 0:20:41.720 No, it was. 0:20:42.920 --> 0:20:44.760 It was pretty good dorm food. I was just happy 0:20:44.840 --> 0:20:52.000 to have three square meals, but probably not by freshman 0:20:52.119 --> 0:20:55.160 sob As I moved out of the dorms into more 0:20:55.320 --> 0:20:57.520 of an apartment situation, That's where it was a little 0:20:57.560 --> 0:20:58.040 more bleak. 0:20:58.440 --> 0:20:59.359 That's what it changed. 0:20:59.359 --> 0:21:00.000 That's where it changed. 0:21:00.359 --> 0:21:02.040 Yeah, And was that in college. 0:21:02.240 --> 0:21:05.960 I was in college and then and then later after college. 0:21:06.880 --> 0:21:10.359 You know that those are some pathetic moments in my 0:21:10.680 --> 0:21:14.480 food life where I was like, you know, the struggling 0:21:14.560 --> 0:21:20.320 actor and I working in a desk job that doesn't 0:21:20.359 --> 0:21:24.800 pay a lot, where literally have twenty bucks that has 0:21:24.880 --> 0:21:27.879 to last me the rest of the week. I remember 0:21:27.960 --> 0:21:30.520 my my roommate at the time, who had a better 0:21:30.640 --> 0:21:34.440 job and a little more money. I was literally sitting down. 0:21:35.160 --> 0:21:40.800 I think my dinner one night was was pasta with 0:21:41.240 --> 0:21:44.080 and the only thing I had was some mustard, and 0:21:44.240 --> 0:21:45.440 I put the mustard on. 0:21:45.600 --> 0:21:48.480 That's I don't think that is a far cry from 0:21:48.520 --> 0:21:49.840 pasta with white truffles. 0:21:50.640 --> 0:21:56.560 And my friend Chare Jerry was like, you can borrow 0:21:56.720 --> 0:21:58.879 some of my tomato sauce. I'm like, oh no, I 0:21:59.040 --> 0:22:03.080 like I prefer them. Yeah, yeah, but anyway, and. 0:22:03.119 --> 0:22:04.960 Then you went to New York? Did you move to 0:22:05.080 --> 0:22:05.480 New York? 0:22:05.880 --> 0:22:08.520 Moved to New York when I was hired for Stay 0:22:08.560 --> 0:22:11.760 Night Live, And I know I told. 0:22:11.760 --> 0:22:13.760 I told Lauren that we were doing this, and he 0:22:13.960 --> 0:22:18.760 was usually Lauren self saying how much he loved to sea. 0:22:19.560 --> 0:22:24.040 Yeah, you know, that's such a you spend so much 0:22:24.160 --> 0:22:26.800 time in that studio and then those offices, and at 0:22:26.840 --> 0:22:30.160 that show, you're not really sitting down in your apartment 0:22:30.680 --> 0:22:33.600 for a meal. But that was getting to kind of 0:22:34.000 --> 0:22:36.280 go to some of these New York restaurants. That was 0:22:36.600 --> 0:22:41.480 That was seven years of getting to explore. In fact, 0:22:41.720 --> 0:22:46.480 there was a there was a great place down in 0:22:46.520 --> 0:22:51.159 the village on Commerce and Barrow, and I don't think 0:22:51.200 --> 0:22:55.160 it's there anymore. It's called Grange Hall, and we had 0:22:55.400 --> 0:22:58.639 so many meals there where my my folks would fly 0:22:58.840 --> 0:23:01.879 in that week to come see the show and we go, 0:23:02.440 --> 0:23:04.800 like on a Thursday night to go eat at Grange 0:23:04.840 --> 0:23:10.320 Hall and it was like the amazing, very cozy, neighborhoody 0:23:10.560 --> 0:23:15.240 place where they I just remember always ordering the Hangar steak, 0:23:15.320 --> 0:23:19.520 which was like cooked really well and great atmosphere and 0:23:19.600 --> 0:23:21.240 just a very I was like, oh, this is the 0:23:21.320 --> 0:23:26.760 typical New York place, which Lauren would always point out. 0:23:26.880 --> 0:23:29.040 It's funny, he would always he made a great observation. 0:23:29.119 --> 0:23:32.320 He was like, you can tell like restaurants it's all 0:23:32.359 --> 0:23:35.199 about lighting. And I was like, you're right, yeah, if 0:23:35.280 --> 0:23:38.120