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Speaker 1: Alex Corners Shelley finally show out. We love Alex. We

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Speaker 1: do every chance we get.

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Speaker 2: Thank you.

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Speaker 1: I love that means you know.

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Speaker 3: It was about exactly a year ago Alex Cornis Shelley

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Speaker 3: was with us one of our favorite celebrity chefs, one

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Speaker 3: of her favorite restaurant owners, but also talking about what

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Speaker 3: Natella is doing for the bravest women and men in

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Speaker 3: New York City and across the country.

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Speaker 2: Yeah, and so I'm so happy to partner with Nutel

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Speaker 2: on this. First of all, let's talk about Nutella for

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Speaker 2: twenty two seconds.

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Speaker 1: Okay.

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Speaker 2: I love the coca hazelnuts spread that we all know

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Speaker 2: and love. It's just like it's as iconic as you

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Speaker 2: honestly or stop it.

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Speaker 4: Yeah, we're going to take that.

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Speaker 3: Oh buy that. He's kind of sad about this conversation

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Speaker 3: about Nutella. Danielle gave up chocolate for lent and there's coco.

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Speaker 5: Looked up the ingredients. There's coco in it. So I

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Speaker 5: can't even have.

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Speaker 4: It until can you?

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Speaker 2: Can you play the hazel nut note and just say

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Speaker 2: that Coco is kind of adjacent to.

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Speaker 1: Know, God will forgive you. That's what he's about.

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Speaker 5: I've heard I have to be good.

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Speaker 1: I like that.

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Speaker 4: I like that, but you know, at the end, yeah,

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Speaker 4: at the end of.

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Speaker 3: Thank you, every every town and every community has a

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Speaker 3: fire department or has a volunteer fire department or whatever.

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Speaker 3: And Nutella is they came up with this brilliant idea

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Speaker 3: go ahead, alex On.

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Speaker 2: Yeah, it's called so you can find out all the

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Speaker 2: information about this at nautella Stacks forgiving back dot com.

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Speaker 2: It obviously references a stack of pancakes. You can nominate

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Speaker 2: your local firehouse by going to Nutella's tax forgiving back

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Speaker 2: dot com or you can go on the Nutella Instagram page.

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Speaker 2: It's a wonderful We already have over ten thousand nominations.

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Speaker 2: By the way, Wow, local firehouses, I just want to

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Speaker 2: start there.

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Speaker 1: So what happens?

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Speaker 2: So you nominate your local firehouse to win essentially kits

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Speaker 2: that provide absolutely everything you need to host your next

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Speaker 2: pancake breakfast at your local firehouse, which is a huge

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Speaker 2: way that firehouses raise money for everything they need. I mean,

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Speaker 2: you don't realize how expensive firefighting is. The helmets, the equipment, everything.

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Speaker 4: The Dalmatians very pricey.

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Speaker 2: But it's sort of like, okay, so let me get

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Speaker 2: this straight. I have some nutella that I absolutely love

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Speaker 2: that's delicious.

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Speaker 4: I nominate my local firehouse, which is what you do.

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Speaker 2: When you love your community, and all of it benefits

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Speaker 2: this wonderful cause that begets more fundraising, more dollars for

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Speaker 2: firefighters nationally. I mean, it's just kind of like, what

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Speaker 2: are we doing, Let's do it now, everyone, but a

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Speaker 2: great idea.

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Speaker 3: I never thought of this. I love people that come

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Speaker 3: up with original ideas like this that actually can make

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Speaker 3: a difference, because I've never had an original idea ever.

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Speaker 2: I love when food and the relationship between food and

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Speaker 2: philanthropy and deliciousness all intersect. I mean, chefs, are you know,

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Speaker 2: we like to give back.

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Speaker 4: We like to.

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Speaker 2: Do things I mean that benefit people that need it most.

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Speaker 2: Right now, Look, if you know a chef, send them

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Speaker 2: to the local spot again, foot rub and be nice

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Speaker 2: to them.

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Speaker 4: But firefighters, let's do some.

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Speaker 2: Fundraising, and let's do it through stacks of pancakes and nutella.

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Speaker 2: Sounds like a plan to me, but already this many nominations.

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Speaker 2: It's sort of it's sort of something that just runs

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Speaker 2: itself because it's so it's lovely.

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Speaker 3: Simply go to check out nutella on Instagram or the

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Speaker 3: website again, you can go to to nominate your local firehouse.

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Speaker 4: Is Nutella Stacks forgiving Back dot com?

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Speaker 1: I love that? What's that Nate you made? What is this?

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Speaker 1: I got it for Totter just fell out of the sky.

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Speaker 5: Oh look at what's the thing with nutella on it?

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Speaker 1: You can't have it?

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Speaker 5: I know, but what is it?

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Speaker 6: So?

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Speaker 2: In keeping with this project, I made my cinnamon cloud.

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Speaker 2: I call them pancakes. They're fluffy because they have egg whites,

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Speaker 2: whipped egg whites mixed into them to make them fluffy,

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Speaker 2: and you kind of steam them right, you put them

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Speaker 2: with a lead, so you have hints of cinnamon in

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Speaker 2: there because I love cinnamon with the coco hazelnut notes

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Speaker 2: of nutella. And then I don't know, it's just good.

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Speaker 2: I want to to make my own pancake as a

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Speaker 2: way of being a part of this. So this is

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Speaker 2: my stack for giving back.

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Speaker 3: Daniel can't eat it, and now Gandhi can't Eatandhi can't

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Speaker 3: eat it. It has cinnamon. Gandhi is of Indian descent

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Speaker 3: and doesn't eat cinnamon. Is that the weirdest thing you've

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Speaker 3: ever heard?

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Speaker 7: No?

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Speaker 4: I got it?

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Speaker 7: Thank you?

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Speaker 2: By the way, the most popular spice in American spice

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Speaker 2: stores is I don't know what.

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Speaker 1: It better not be cilantro. I hate cilantro.

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Speaker 2: Well, I thought you would say cinnamon, which is why

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Speaker 2: I put them, but it's not. It's actually Cuman.

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Speaker 4: Oh it always has Cumban in it. We love that.

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Speaker 1: I love Cuman.

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Speaker 4: No, you can't do I did.

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Speaker 5: I flipped over the pancake and ate the bottle.

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Speaker 1: But the police pulling up, She's going to help for

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Speaker 1: other reasons.

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Speaker 3: I'm not worried about it. So thank you so much

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Speaker 3: Nutella for this incredible endeavor. And by the and before

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Speaker 3: we say goodbye, we will remind everyone of where to

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Speaker 3: go to nominate their favorite firehouse. Now we've got things

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Speaker 3: to talk to Alex about. Okay, if you listen to

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Speaker 3: our show live from Atlanta in the Bahamas, our friend

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Speaker 3: Lee Schrager actually stormed on set and demanded to be

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Speaker 3: the co host of the show. He took over and

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Speaker 3: just sat there and just hurled acidic insults at all

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Speaker 3: of us for four hours, especially me.

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Speaker 4: Can you call that a love language?

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Speaker 1: Well, I'll tell you this.

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Speaker 3: The listeners loved him, thought he was great, and it

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Speaker 3: really it pissed me off, Like, how can you love

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Speaker 3: this guy?

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Speaker 1: What?

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Speaker 6: I think? I adore him because I told you I bleed.

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Speaker 6: His love language is hate and.

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Speaker 4: When he does that to you, he's just telling you

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Speaker 4: he loves you in very mean ways.

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Speaker 1: Alex and Lee are best friends.

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Speaker 2: Yeah, we are very different, careful and nas best friend.

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Speaker 2: I'm a second string bestie.

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Speaker 4: But I will say.

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Speaker 2: That I don't know if hates the right word I

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Speaker 2: want to say, like he has a discerning can we

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Speaker 2: call it a highly discerning eye when he spends, when

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Speaker 2: he scans a room, and I think he's a boogie bitch.

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Speaker 2: He just makes those little observations, if you will music, yeah,

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Speaker 2: about the world, and they generally often happened to include you.

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Speaker 4: Oh that's a nice shirt. Why are you wearing it?

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Speaker 2: You know those kinds of where you just say yes

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Speaker 2: if I did like myself now I don't.

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Speaker 3: Yeah, like, oh, Elvis, I like that shirt. I used

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Speaker 3: to dress like that before my family got jobs. Yeah,

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Speaker 3: every time I wear a baggy shirt, Oh you're wearing

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Speaker 3: your fat schmot thought him. Yeah, I love him so anyway,

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Speaker 3: So it keeps that in mind. If you heard Lee

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Speaker 3: Schragger the other day, that she knows the ins and

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Speaker 3: outs of this my new arts and Nemesis is what

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Speaker 3: it is.

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Speaker 2: Yeah, we gotta get him, we gotta we gotta get

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Speaker 2: him out on a yacht very far and see for

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Speaker 2: a little while.

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Speaker 1: Yeah, but yes, only.

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Speaker 3: Oh, to the middle of the ocean and leave him there. Okay,

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Speaker 3: So your cookbook, this is your fifth cookbook?

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Speaker 4: Yeah, Italian American forever.

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Speaker 1: What's this on the cover?

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Speaker 2: Yeah that's a little a little rigatoni bolognese with the meat,

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Speaker 2: sauce and the tomato.

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Speaker 1: Okay, yeah, guilty, Just something you whip up.

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Speaker 3: So if you if you want to make sure the

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Speaker 3: title of your cookbook says who you are, Lee Scheggers

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Speaker 3: would be bitch.

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Speaker 1: Okay.

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Speaker 3: Back to Alex Corner Shelley, Oh my god, you've got,

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Speaker 3: oh my god, some Tuscan style fried chicken. I know,

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Speaker 3: I love it.

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Speaker 5: They're beautiful.

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Speaker 1: Yeah.

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Speaker 2: Yeah, Johnny Miller did the photography. He's wonderful. And honestly,

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Speaker 2: when you make the food like you're going to eat

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Speaker 2: it and not for a photograph, I mean we were like,

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Speaker 2: let's eat this food, hurry up and take the picture.

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Speaker 2: I think you can feel that energy in a cookbook.

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Speaker 1: I love it.

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Speaker 3: Have you ever had any of your recipes in your

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Speaker 3: cookbooks have the wrong information and no one caught it?

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Speaker 1: Absolutely because used used to have a Martha Stewart.

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Speaker 3: People would try to make one of her dishes and

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Speaker 3: it had like six cups of salt in it, and

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Speaker 3: people would actually do it.

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Speaker 2: I would do anything, Martha says. I'd drink the Martha

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Speaker 2: kool Aid hardcore.

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Speaker 5: No.

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Speaker 4: Stop, really, you don't like Martha.

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Speaker 1: I like Martha, but I just don't think your recipes

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Speaker 1: are all that great.

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Speaker 4: She has a hundred cookbooks. Are you know that Martha

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Speaker 4: d has published one hundred books?

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Speaker 1: That's too many books?

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Speaker 4: Wow, she might be at one on one or one

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Speaker 4: of two. So you know what I'm going to say.

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Speaker 4: If Martha wants me to put six cups of salt

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Speaker 4: in the cake, I'm gonna do it.

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Speaker 6: She seems like the type would try to punk people

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Speaker 6: and be like, yes, this is how you do it,

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Speaker 6: just to poison them.

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Speaker 2: She So Martha is so amazing, honestly, clipping those roses,

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Speaker 2: just trimming that grass, cares so much, is an expert

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Speaker 2: on everything she talks about.

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Speaker 4: She's like, if you want to get a cockatoo Alex,

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Speaker 4: this is what you have to know.

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Speaker 2: And I'm like, when I am around her, like on

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Speaker 2: the set of Chopped for a whole day, I'd take

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Speaker 2: an average of four.

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Speaker 4: Pages of notes.

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Speaker 1: Really, yep.

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Speaker 2: She just is a well spring of information and an

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Speaker 2: expert on anything she cares about that.

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Speaker 4: Yeah, she's done. She does that work. Martha does that work.

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Speaker 4: You know what I mean? She's at at four am

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Speaker 4: in the gym, can't argue.

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Speaker 3: All right, A question or two from the Italian. The

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Speaker 3: Italian expert in the room. Do you And this is

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Speaker 3: been on our show, very controversial. We're gonna get a

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Speaker 3: little a little.

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Speaker 4: Deep here, Okay, I'm getting nervous.

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Speaker 3: What is your response to people who say they like

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Speaker 3: to take the spaghetti and break it in half before

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Speaker 3: they boil it?

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Speaker 2: Yeah, careful, literally, there should be a special place not

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Speaker 2: on earth for those people.

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Speaker 1: Thank you.

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Speaker 4: You cannot break your past. You can't do it. You

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Speaker 4: don't do it.

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Speaker 5: You don't have to do it.

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Speaker 4: This is what it.

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Speaker 5: Don understand. Eventually we'll go into the pot. I don't get.

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Speaker 3: It now, buy a bigger pot, buy a bigger pot.

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Speaker 4: I just want to know, are you are you saying

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Speaker 4: that you break your pasta.

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Speaker 2: I just want to be learn how to break it

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Speaker 2: when I was seven, and I'm breaking it now at forty.

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Speaker 4: Five's a possi breaker. So can you break the habit of.

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Speaker 1: You stop doing that now and then the others?

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Speaker 3: No, it doesn't, it does, it doesn't.

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Speaker 5: He won't even try.

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Speaker 4: Just try one.

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Speaker 3: Okay, well, okay, No, I just it's gonna eat differently,

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Speaker 3: it's gonna twirl differently.

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Speaker 2: If it has all those jagged edges from breaking, they're

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Speaker 2: not all the same. You're you know it was. It's

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Speaker 2: the inti tegrity of the whole thing. Just a hard note.

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Speaker 1: The one time the whole strand in there it caught fire.

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Speaker 4: Oh you you had like a little burned as a little.

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Speaker 1: Little yeah, we're again.

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Speaker 2: Were you cooking like an extra long like linguini in

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Speaker 2: a lit a little pot gig?

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Speaker 4: This is an equipment issue.

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Speaker 1: Nate has an equipment issue. We've heard that from several

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Speaker 1: people constantly.

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Speaker 4: Is this like the least Schrager school of pasta cook.

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Speaker 3: Aa Nate is the least fragger her show because he

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Speaker 3: sounds like he's.

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Speaker 1: Just mad all the time. Man, old man, what are

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Speaker 1: you loving?

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Speaker 3: As far as trends go as far as new ingredients

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Speaker 3: of people seem to be using more of these days.

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Speaker 1: What are you seeing.

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Speaker 2: I'm seeing that, First of all, we're having one of

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Speaker 2: the greatest citrus seasons I've seen in years. I don't

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Speaker 2: mean to sound like a nerd, but seriously, just go

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Speaker 2: out and buy some oranges and some lemons and some

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Speaker 2: grapefruits and get into it.

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Speaker 4: Because I can't even believe it. I keep I just

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Speaker 4: keep buying them.

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Speaker 2: Like my daughter's like, why is there a giant bowl

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Speaker 2: of like eighty two oranges? And I'm like, but they

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Speaker 2: were so good and they were so pretty. It's like

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Speaker 2: Silence of the Lambs when Clarie's was like, I just

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Speaker 2: wanted to take all the lambs. Like I just go

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Speaker 2: to the store and I see the oranges and I'm like,

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Speaker 2: I gotta have them.

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Speaker 4: I gotta have motors.

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Speaker 3: They're so decorative too. There's that they're high. Okay, so citrus,

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Speaker 3: let's get into centrus.

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Speaker 2: Yeah, citrus, pomegranate. I'm seeing a lot of this whole

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Speaker 2: pomegranate on things. I'm seeing a lot of that. I'm

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Speaker 2: seeing a lot of tahini, you know, the.

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Speaker 5: Sestime ways everywhere.

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Speaker 2: I'm seeing people really getting into that. I think we're

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Speaker 2: looking for protein substitutes and nut substitutes a lot. I

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Speaker 2: think Tahini checks both those boxes. Chickpeas so old school

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Speaker 2: to me, so shake I love them, like fried in

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Speaker 2: a little oil, like crispy little bits on a salad

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Speaker 2: in place of croutons. If you're looking to avoid gluten,

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Speaker 2: I feel like we're looking for delicious alternatives trying. People

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Speaker 2: are like, I'm gluten free, dairy free, fish free, meat free,

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Speaker 2: and grain free. What can I have and left?

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Speaker 4: I'm like, absolutely, I didn't.

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Speaker 6: So I'm reading. First of all, I love that in

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Speaker 6: your cookbook you didn't give us a two page description

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Speaker 6: of why you're making the dish.

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Speaker 4: You know, you see those all the time.

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Speaker 6: It's just a little blurb like that, but it says here,

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Speaker 6: even though they're so retro, I can't help loving stuffed vegetables.

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Speaker 4: Does food go.

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Speaker 1: Out of style?

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Speaker 2: I think it's like clothing, right, Like if you keep

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Speaker 2: your whole closet of clothes long enough, the stuff in

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Speaker 2: the back of the closet makes its way back to

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Speaker 2: the front and you wear it. I think things come

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Speaker 2: in and out of style. I think something's retro to

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Speaker 2: me with food is a classic that you might like,

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Speaker 2: Oh yeah, I forgot about.

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Speaker 4: How much I love egg plant farm. I'm bringing it back.

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Speaker 2: It's a resurgence, and then you can act like you

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Speaker 2: did something new when really you're just romantically recycling deliciousness,

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Speaker 2: the chefs.

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Speaker 1: The return of jello salad.

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Speaker 3: Finally, I love stuff like that that shakes.

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Speaker 2: I just love layering all the herbs, you know, like

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Speaker 2: mint leaves inside the molds. I love cutting the slice

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Speaker 2: and looking at it. I'm such a I love that stuff.

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Speaker 1: And on a log. Yeah, I love it.

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Speaker 2: In that little like serganol, like Christmas cake with the

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Speaker 2: little mushrooms.

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Speaker 1: On I think my mom did in the nineteen seventies.

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Speaker 4: Nineteen seventy eight. Bring it on. I love it.

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Speaker 2: You know, if I'm making anything inadvertently, I returned to

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Speaker 2: this like little island where everything I love is and

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Speaker 2: I'm always living there. Right, They're just ingredients. I love vinegar.

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Speaker 2: I love mustard. I love the acidity of that, the brightness.

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Speaker 2: I would put mustard in a cake. Do you know

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Speaker 2: what I'm saying. I just think I made a lasagna

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Speaker 2: a few weeks ago, and I had some mustard and

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Speaker 2: balsama dressing on the counter, like for the salad, and

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Speaker 2: I just like drizzled a little.

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Speaker 4: On the lasagna.

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Speaker 2: And then I heard, you know, like my grandmother like

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Speaker 2: did jo dress put mustard on the lasaka?

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Speaker 1: Was it before or after she tasted it?

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Speaker 2: She started breaking all the pasta. I don't know everybody,

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Speaker 2: so the pasta must go. But it always comes back

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Speaker 2: to at the end, does it taste good?

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Speaker 4: Do we like this? Do we sign up for this?

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Speaker 2: Right?

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Speaker 3: You know? And going back to do reach around what

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Speaker 3: you were talking about a second ago, putting mustard on

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Speaker 3: a lasagna and with masawach, just don't tell anyone it's there.

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Speaker 3: It's the same with Anchovii's. I put anchovies in almost

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Speaker 3: every sauce I make, but I don't tell anyone.

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Speaker 1: Really smile because they don't know it's there.

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Speaker 3: But there's something in there that they really like, they

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Speaker 3: can't put their finger on it.

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Speaker 2: I generally my rule is I don't put meat and

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Speaker 2: not tell people, like if it's a vegetable dish as

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Speaker 2: me or a flower because of gluten or nuts. Those

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Speaker 2: are kind of my You gotta always be transparent. But

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Speaker 2: a little anchovy filet here and there.

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Speaker 4: Forget it. You're not gonna know like Mayo?

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Speaker 6: Would you sneak to Mayo?

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Speaker 5: In no, no.

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Speaker 3: No, daniel will right out there, she'll she'll start heaving

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Speaker 3: right now. If you start talking about may she'll give.

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Speaker 4: Up Mayo for lunch.

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Speaker 5: I've given up Mayo a long time ago.

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Speaker 4: Talk about this.

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Speaker 1: Are you ready to see what she does?

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Speaker 5: When I was a kid.

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Speaker 7: When I was a kid, come on, we were in

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Speaker 7: school and they would call my mom and say, you

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Speaker 7: need to come pick Danielle up because she threw up

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Speaker 7: at lunch. And then my mom would say, okay, did

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Speaker 7: someone have mayo that sat next to her? And then

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Speaker 7: if they did, they'd send me back to class because

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Speaker 7: I wasn't sick.

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Speaker 5: The mayo smell. I don't know what it is.

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Speaker 2: I'm sorry. You don't like mayonnaise. It's gonna be okay.

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Speaker 2: Why don't you come over to the mustard side.

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Speaker 5: I love mustard. Do you put mustard and everything?

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Speaker 4: Yeah? I really think mustard is the way to go.

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Speaker 1: See see we found your saviors.

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Speaker 4: Than going It's okay, I'm okay, you'll be all right.

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Speaker 3: So Alex Grnochelli is here the cookbook. This is our

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Speaker 3: fifth one. It's called Italian American Forever. Our friends at

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Speaker 3: Natella doing this great thing. If you missed it earlier,

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Speaker 3: let's tell you one more time. You know, the men

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Speaker 3: and women who are down there in the firehouse ready

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Speaker 3: to jump to your defense and save your lives, your property, whatever,

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Speaker 3: Let's take care of them. These pancake kits that they

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Speaker 3: can win, yep, pancake supper kits. Thanks to Natella, get

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Speaker 3: they can make these. Open the firehouse, bring people in,

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Speaker 3: make a lot of money because they need funding.

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Speaker 1: This is a great idea, such.

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Speaker 2: A traditional American way. That firehouse is fundraise. You can

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Speaker 2: find out more about it at telestacks forgiving back dot

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Speaker 2: com and we already have over ten thousand.

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Speaker 4: Wow, get in there.

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Speaker 1: Let's double it up.

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Speaker 4: Yeah, let's double it up. Get out there, people.

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Speaker 3: You can also check out Nutella on their Instagram page

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Speaker 3: and all the information is there as well.

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Speaker 4: Yeah, and it's delicious, delicious.

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Speaker 3: I mean, other than other than your respect for Lee Schrager,

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Speaker 3: I think I like you a lot.

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Speaker 2: You know he's going to call in and say I

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Speaker 2: heard you're.

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Speaker 3: Gonna he never listens to you are Italian American favor

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Speaker 3: from Alex going to Shelley.

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Speaker 2: I'm going to stay on your good side. This is

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Speaker 2: what I've learned. I took some notes in here. No mayo,

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Speaker 2: no cinnamon, no animosity.

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Speaker 3: No byes for good Yeah, Alex, and thank you to

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Speaker 3: Tello as well. Thank you for coming in today. So fun, incredible.

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Speaker 4: That's weird, Elvis Duran in the Morning Show