1 00:00:00,440 --> 00:00:04,080 Speaker 1: Welcome to River Cafe Table four, a production of iHeartRadio 2 00:00:04,120 --> 00:00:05,840 Speaker 1: and Adam I Studios. 3 00:00:06,360 --> 00:00:09,560 Speaker 2: Okay, let's get the show on the road, shall we. 4 00:00:10,119 --> 00:00:12,720 Speaker 2: It's now twenty to six and people are coming in soon, 5 00:00:13,080 --> 00:00:14,880 Speaker 2: so the two of you better get going. What are 6 00:00:14,880 --> 00:00:18,240 Speaker 2: you going to make We are making Kelly. Kelly happy 7 00:00:18,280 --> 00:00:18,920 Speaker 2: with that chef. 8 00:00:18,960 --> 00:00:21,000 Speaker 3: I'm more than happy with that, yah, David. 9 00:00:21,280 --> 00:00:25,800 Speaker 4: Okay, David, it's going to okay. 10 00:00:27,960 --> 00:00:30,800 Speaker 2: Over the last year, forty six guests of Sat at 11 00:00:30,840 --> 00:00:33,640 Speaker 2: the River Cafe Table four, not at the same time, 12 00:00:34,159 --> 00:00:39,640 Speaker 2: Michael Caine, Jake Jillanol, Nancy Pelosi, Pete Davidson, Paul McCartney, 13 00:00:39,680 --> 00:00:44,519 Speaker 2: and many many more, but only one. David Beckham walked 14 00:00:44,560 --> 00:00:47,800 Speaker 2: past the bright pink wood oven and headed straight into 15 00:00:47,880 --> 00:00:48,440 Speaker 2: the kitchen. 16 00:00:49,120 --> 00:00:51,320 Speaker 5: Give it a really good shake, Yeah, take it, shake it. 17 00:00:53,159 --> 00:00:54,400 Speaker 5: I gotta go, and a. 18 00:00:54,320 --> 00:00:55,840 Speaker 6: Bit of parsley. 19 00:00:56,640 --> 00:00:58,520 Speaker 5: Oh yeah, what do you like cook at home? 20 00:00:58,600 --> 00:00:58,920 Speaker 2: David? 21 00:00:59,440 --> 00:01:01,240 Speaker 3: To be honest, my kids are upsets. 22 00:01:02,480 --> 00:01:03,600 Speaker 7: We have Italian food. 23 00:01:03,920 --> 00:01:07,039 Speaker 3: They get me to make like a ragged yeah, because 24 00:01:07,080 --> 00:01:07,679 Speaker 3: the kids love. 25 00:01:08,040 --> 00:01:09,600 Speaker 4: I can tell when you're shaking the pane that you 26 00:01:09,720 --> 00:01:11,959 Speaker 4: work just in office. 27 00:01:12,560 --> 00:01:13,240 Speaker 8: I want a job. 28 00:01:14,319 --> 00:01:18,720 Speaker 3: I would love a job. I need a job up there, you. 29 00:01:18,720 --> 00:01:19,240 Speaker 7: Need a job. 30 00:01:19,280 --> 00:01:19,600 Speaker 9: We need. 31 00:01:21,680 --> 00:01:24,880 Speaker 2: Most episodes of River Cafe Table four began not with 32 00:01:24,959 --> 00:01:28,319 Speaker 2: a job offer, but with reading a recipe, and with 33 00:01:28,440 --> 00:01:31,840 Speaker 2: more than twelve River Cafe books, there were plenty to 34 00:01:31,959 --> 00:01:36,080 Speaker 2: choose from. Jeff Goblum's recipe was one of my favorites. 35 00:01:36,800 --> 00:01:39,080 Speaker 10: So I've got this book in front of me and 36 00:01:39,120 --> 00:01:42,760 Speaker 10: I've turned to I've dog hereed the slow cook funnel. Well, 37 00:01:42,800 --> 00:01:44,720 Speaker 10: there's not much to read. It's like a high coup. 38 00:01:45,120 --> 00:01:48,880 Speaker 10: I see ready, here's my You don't like it, you 39 00:01:48,880 --> 00:01:52,000 Speaker 10: can say, take take two. Waited, I haven't taken one yet. 40 00:01:52,080 --> 00:01:52,559 Speaker 5: Just a second. 41 00:01:52,840 --> 00:01:55,400 Speaker 10: Okay, here's there's take one. You don't how many takes 42 00:01:55,720 --> 00:01:58,600 Speaker 10: Stanley Kubrick would do sometimes for a movie. No tell 43 00:01:58,640 --> 00:02:00,760 Speaker 10: me famously eighty seven. 44 00:02:01,560 --> 00:02:03,440 Speaker 2: Okay, come on, read the recipe. 45 00:02:03,600 --> 00:02:05,640 Speaker 10: You are a good interviewer. I like when the interviewer 46 00:02:05,760 --> 00:02:07,320 Speaker 10: claps your hands and says, come. 47 00:02:07,200 --> 00:02:09,720 Speaker 2: On, get that all right, come on there. 48 00:02:10,120 --> 00:02:18,880 Speaker 8: Okay, here it goes, slow cooked fennel serves six, six 49 00:02:19,080 --> 00:02:23,640 Speaker 8: fennel bulbs, five tablespoons olive oil. 50 00:02:24,760 --> 00:02:28,480 Speaker 11: The River Cafe have a dessert which is my favorite, 51 00:02:28,760 --> 00:02:31,440 Speaker 11: and it's called panacotta with grapper. 52 00:02:31,480 --> 00:02:34,240 Speaker 2: This voice, of course is Michael Kayane's. 53 00:02:34,720 --> 00:02:36,400 Speaker 11: So what I'm going to do is I'm going to 54 00:02:36,440 --> 00:02:38,160 Speaker 11: give you the recipe in case you want to make 55 00:02:38,200 --> 00:02:43,560 Speaker 11: it for yourself. Okay, pour nine hundred milligrams of cream 56 00:02:43,760 --> 00:02:47,480 Speaker 11: into a pan, add the vanilla pods and the lemon ride, 57 00:02:48,080 --> 00:02:52,400 Speaker 11: bring to the boil, simmer, and reduce by a third 58 00:02:53,040 --> 00:02:56,520 Speaker 11: pass through a sip. Then scrape the seeds from inside 59 00:02:56,560 --> 00:03:00,160 Speaker 11: the vanilla pods back into the cream and discard the 60 00:03:00,200 --> 00:03:03,560 Speaker 11: alta pods. Remove the jelatine from the middle. 61 00:03:03,600 --> 00:03:05,400 Speaker 12: Oh no, now you just played me, Michael Caine. How 62 00:03:05,400 --> 00:03:06,920 Speaker 12: am I supposed to this is? 63 00:03:07,000 --> 00:03:07,080 Speaker 9: Like? 64 00:03:07,200 --> 00:03:10,040 Speaker 12: How the hell am I supposed to do this? 65 00:03:10,040 --> 00:03:10,480 Speaker 13: This is? 66 00:03:13,360 --> 00:03:14,800 Speaker 2: But you got tomato sauce. 67 00:03:15,120 --> 00:03:17,840 Speaker 12: Maybe I should do an intro to Okay, I'll do this. 68 00:03:17,919 --> 00:03:25,640 Speaker 12: Then I'm Jake Jillenhall, and there is truly nothing like 69 00:03:25,800 --> 00:03:27,519 Speaker 12: Ruthie slow cooked tomato sauce. 70 00:03:30,160 --> 00:03:33,400 Speaker 14: Hello, this is Wes Anderson. I'm going to read you 71 00:03:33,639 --> 00:03:40,600 Speaker 14: the recipe for the River Cafe roast pigeon stuffed with cotaquino. 72 00:03:43,600 --> 00:03:50,120 Speaker 14: You'll need six breast pigeons. That's six pigeons from the breast. 73 00:03:50,240 --> 00:03:54,760 Speaker 14: I guess these are French pigeons. Now, preheat the oven 74 00:03:54,800 --> 00:03:59,080 Speaker 14: to two hundred and thirty degrees celsius to make the 75 00:03:59,120 --> 00:04:02,119 Speaker 14: stuffing soft. From the onion and celery in the two 76 00:04:02,120 --> 00:04:05,720 Speaker 14: tablespoons of olive oil for ten minutes. Remove the skin 77 00:04:05,840 --> 00:04:08,880 Speaker 14: from the cotaquino and crumble the meat with your hands. 78 00:04:09,800 --> 00:04:12,560 Speaker 14: Add the cotaquino and sage to the onion and celery 79 00:04:12,800 --> 00:04:17,080 Speaker 14: and fry together for a few minutes. Then pour off 80 00:04:17,120 --> 00:04:19,520 Speaker 14: the fat from the pan and add two hundred and 81 00:04:19,520 --> 00:04:22,680 Speaker 14: fifty mili liters red wine and boil to reduce by 82 00:04:22,680 --> 00:04:26,440 Speaker 14: at least half, season with black pepper, and allow to cool. 83 00:04:26,480 --> 00:04:31,159 Speaker 14: Before stuffing into the six birds, heat the two hundred 84 00:04:31,160 --> 00:04:34,679 Speaker 14: and fifty milli liters of olive oil in a roasting 85 00:04:34,720 --> 00:04:38,560 Speaker 14: tin over a medium high heat. Then brown each bird 86 00:04:38,680 --> 00:04:42,359 Speaker 14: all over season with sea salt and black pepper, and 87 00:04:42,560 --> 00:04:46,520 Speaker 14: roast for twenty minutes. Pour any excess oil out of 88 00:04:46,560 --> 00:04:50,320 Speaker 14: the tin. Then add the remaining red wine over a 89 00:04:50,400 --> 00:04:53,360 Speaker 14: high heat. Reduce us we got half the wine still 90 00:04:53,440 --> 00:04:57,160 Speaker 14: to go? I think yes, over a high heat, reduce 91 00:04:57,160 --> 00:04:59,240 Speaker 14: the liquid by half, so cook it until half it 92 00:04:59,279 --> 00:04:59,640 Speaker 14: goes away. 93 00:04:59,640 --> 00:05:00,200 Speaker 8: I think old. 94 00:05:00,200 --> 00:05:01,320 Speaker 14: The people who cook know this. 95 00:05:01,760 --> 00:05:02,120 Speaker 3: I don't. 96 00:05:02,279 --> 00:05:05,159 Speaker 14: I don't know that, then seasoned with sea salt and 97 00:05:05,240 --> 00:05:08,680 Speaker 14: black pepper, and then this is your sauce, poured over 98 00:05:08,720 --> 00:05:10,599 Speaker 14: the pigeons to serve. 99 00:05:12,680 --> 00:05:13,080 Speaker 12: Thank you. 100 00:05:15,080 --> 00:05:17,680 Speaker 2: The food we smell and taste as a child seems 101 00:05:17,680 --> 00:05:20,760 Speaker 2: imprinted on our memories. And almost every guest took me 102 00:05:20,839 --> 00:05:24,880 Speaker 2: back to their early years. We heard about family recipes, 103 00:05:25,120 --> 00:05:30,919 Speaker 2: noisy school canteens, first restaurant meals, and childhood kitchens. Here's 104 00:05:31,000 --> 00:05:33,039 Speaker 2: Victoria Beckham to start us off. 105 00:05:33,520 --> 00:05:36,200 Speaker 5: Ruthie, here's a story my mother. You know what to 106 00:05:36,360 --> 00:05:37,480 Speaker 5: uses her oven for. 107 00:05:39,240 --> 00:05:41,200 Speaker 2: Let me guess by her stockings. 108 00:05:41,360 --> 00:05:46,479 Speaker 5: No, she used it as a filing cabinet. Oh, I'm 109 00:05:46,560 --> 00:05:47,919 Speaker 5: a filing cabinet. 110 00:05:48,120 --> 00:05:48,520 Speaker 3: Yeah. 111 00:05:48,560 --> 00:05:51,120 Speaker 5: If he didn't go in the microwave, Missus Adams wasn't 112 00:05:51,160 --> 00:05:54,159 Speaker 5: interested in it. But this was the eighties when I 113 00:05:54,200 --> 00:05:57,280 Speaker 5: was growing up. But it's all about microwaveable food, all 114 00:05:57,279 --> 00:06:00,560 Speaker 5: being super super quick. So you know, as I I 115 00:06:00,600 --> 00:06:02,800 Speaker 5: began my life in the Spice girls, we were eating 116 00:06:02,839 --> 00:06:05,279 Speaker 5: out a lot, going to lovely restaurants, and that was 117 00:06:05,320 --> 00:06:06,880 Speaker 5: something really quite new. 118 00:06:10,160 --> 00:06:14,159 Speaker 15: A middle class family in Mexico growing up in the 119 00:06:14,240 --> 00:06:15,560 Speaker 15: sixties and the seventies. 120 00:06:16,040 --> 00:06:20,039 Speaker 2: Alfonso Couran told me about growing up in Mexico City. 121 00:06:20,279 --> 00:06:26,720 Speaker 15: There was still a mentality of making things last. I 122 00:06:26,800 --> 00:06:30,480 Speaker 15: remember the refrigerator in the kitchen was probably a refrigerator 123 00:06:30,520 --> 00:06:33,720 Speaker 15: of the fifties, you know, the rattle a lot. By 124 00:06:33,760 --> 00:06:37,520 Speaker 15: the way, my first memory was a very old woman 125 00:06:37,600 --> 00:06:43,479 Speaker 15: called Benita, and Benita was the cook because she knew 126 00:06:43,480 --> 00:06:44,080 Speaker 15: how to cook. 127 00:06:44,120 --> 00:06:44,719 Speaker 16: She was great. 128 00:06:45,600 --> 00:06:48,599 Speaker 15: But also my grandmother would come with her big book 129 00:06:48,640 --> 00:06:53,040 Speaker 15: of recipes that it was one of those ancient books 130 00:06:53,120 --> 00:06:54,800 Speaker 15: you know. Well, it was not a book, it was 131 00:06:54,839 --> 00:06:59,760 Speaker 15: a notebook. It was all written, handwritten, probably from her family, 132 00:06:59,800 --> 00:07:02,560 Speaker 15: her mom or whatever. It was a very old kind 133 00:07:02,600 --> 00:07:06,880 Speaker 15: of note book and she would go through the pages 134 00:07:06,960 --> 00:07:09,680 Speaker 15: and find like the recipe that was going to be 135 00:07:09,680 --> 00:07:12,880 Speaker 15: for that day. So that means that those recipes will 136 00:07:12,880 --> 00:07:15,040 Speaker 15: come from from way before. 137 00:07:15,560 --> 00:07:19,400 Speaker 2: It's interesting because yesterday I did a conversation with someone Rushti, 138 00:07:19,960 --> 00:07:22,800 Speaker 2: and so there's someone who grew up in Bombay with 139 00:07:22,920 --> 00:07:24,560 Speaker 2: a book like that in his kitchen. 140 00:07:25,360 --> 00:07:29,880 Speaker 17: Middle class kitchen's kitchens which employ cooks, there's always a 141 00:07:29,920 --> 00:07:32,520 Speaker 17: copy book. It's called hanging on a hook, and in 142 00:07:32,560 --> 00:07:35,560 Speaker 17: that book are the recipes of the family. And I've 143 00:07:35,560 --> 00:07:37,960 Speaker 17: always thought if somebody could just go and gather the 144 00:07:38,000 --> 00:07:40,320 Speaker 17: recipes in those copy books. That would be the greatest 145 00:07:40,320 --> 00:07:41,920 Speaker 17: Indian cookbook of all. 146 00:07:42,520 --> 00:07:45,559 Speaker 2: Do you remember your grandmother was your mother's mother a cook? 147 00:07:45,720 --> 00:07:47,880 Speaker 17: Yeah, my mother's mother was not a cook. My mother's 148 00:07:47,920 --> 00:07:49,480 Speaker 17: mother sort of shouted. 149 00:07:49,080 --> 00:07:53,320 Speaker 2: At cooks, ah, okay, yeah in that way. I do 150 00:07:53,320 --> 00:07:54,480 Speaker 2: you think she knew what she wanted? 151 00:07:54,720 --> 00:07:54,880 Speaker 5: Well? 152 00:07:54,920 --> 00:07:57,560 Speaker 17: Yeah, she was a grubby old lady. I don't know. 153 00:07:57,560 --> 00:07:59,040 Speaker 17: I wouldn't have liked to be cooking at. 154 00:07:58,960 --> 00:08:01,280 Speaker 2: Her kitchen really, And what about your mother and her? 155 00:08:01,560 --> 00:08:03,720 Speaker 17: But my mother was very a gentle person, you know. 156 00:08:03,800 --> 00:08:07,440 Speaker 17: And I also had an Ayah, a nanny from South India, 157 00:08:07,720 --> 00:08:10,840 Speaker 17: came from Mangalore, which has its own very distinctive cooking. 158 00:08:11,680 --> 00:08:14,320 Speaker 17: Her kind of pickles and chutney's got into Midnight's Children 159 00:08:14,480 --> 00:08:17,400 Speaker 17: because I grew up on those. There was a particular 160 00:08:17,480 --> 00:08:20,480 Speaker 17: green chutney which is famously in the book. It was 161 00:08:20,560 --> 00:08:23,680 Speaker 17: just a lot of green things chopped up with a 162 00:08:23,720 --> 00:08:26,800 Speaker 17: lot of chilies. It was very particular South Indian recipe 163 00:08:27,280 --> 00:08:32,280 Speaker 17: that arrived in our house through her go and South 164 00:08:32,320 --> 00:08:35,520 Speaker 17: Indian Aya Mary mayonnaises. She was called lived to one 165 00:08:35,559 --> 00:08:39,720 Speaker 17: hundred and two. She spoke seven languages and was illiterate. 166 00:08:40,280 --> 00:08:43,800 Speaker 17: There's a line somewhere in Midnight's Children where where the 167 00:08:43,880 --> 00:08:48,120 Speaker 17: character the narrator talks about stirring feelings into food. And 168 00:08:49,120 --> 00:08:51,640 Speaker 17: I always believe that that if you're in a good mood, 169 00:08:52,200 --> 00:08:54,160 Speaker 17: the food tastes one way, and if you're in a 170 00:08:54,200 --> 00:08:57,000 Speaker 17: bad mood, the food tastes another way. You know, that 171 00:08:57,200 --> 00:09:01,680 Speaker 17: sense of emotion, your own emotion getting into the cooking. 172 00:09:01,720 --> 00:09:03,120 Speaker 17: You know, it's something I always thought. 173 00:09:03,520 --> 00:09:05,800 Speaker 2: Did your mother put an emotion into her cooking? 174 00:09:05,920 --> 00:09:09,319 Speaker 17: Yeah? I mean she actually she wasn't like a great chef, 175 00:09:09,360 --> 00:09:12,280 Speaker 17: but she enjoyed it. Yeah, she enjoyed it. So the 176 00:09:12,320 --> 00:09:13,320 Speaker 17: food was enjoyable. 177 00:09:14,320 --> 00:09:17,320 Speaker 2: But cooking for a family is not only enjoyable, it 178 00:09:17,360 --> 00:09:22,080 Speaker 2: can also stir up complex emotions. Here's Nigella Larson talking 179 00:09:22,120 --> 00:09:22,840 Speaker 2: about her mother. 180 00:09:24,240 --> 00:09:31,480 Speaker 18: She married very young, she was nineteen nineteen and had 181 00:09:31,480 --> 00:09:32,920 Speaker 18: to have her child at twenties. 182 00:09:33,160 --> 00:09:34,600 Speaker 19: You know, my older brother. 183 00:09:35,760 --> 00:09:40,679 Speaker 18: She felt things very deeply, but didn't always express it, 184 00:09:42,400 --> 00:09:47,200 Speaker 18: so would erupt quite a bit. And you know, she 185 00:09:47,360 --> 00:09:52,400 Speaker 18: was fantastically impatient. And one of the jobs we had 186 00:09:52,440 --> 00:09:55,120 Speaker 18: to do, my sister Thomasina, we used to have to 187 00:09:55,160 --> 00:09:58,360 Speaker 18: make mayonnaise together and one of us would whisk, and 188 00:09:58,400 --> 00:10:02,120 Speaker 18: one would pour the oil. And whoever was whisking, you know, 189 00:10:02,160 --> 00:10:04,960 Speaker 18: you weren't whisking fast enough, and whoever was poor and 190 00:10:05,000 --> 00:10:10,840 Speaker 18: you weren't to sing slowly, you weren't. And the tension, 191 00:10:10,880 --> 00:10:14,120 Speaker 18: you know. So it's so difficult because I remember what 192 00:10:14,280 --> 00:10:16,320 Speaker 18: I learned, and I remember being in the kitchen with 193 00:10:16,520 --> 00:10:20,600 Speaker 18: fondness and gratitude, and yet it would be so unfaithful 194 00:10:20,640 --> 00:10:23,480 Speaker 18: to the truth if I didn't say it was also 195 00:10:23,520 --> 00:10:26,840 Speaker 18: a source of great tension. I mean, it was frightening, 196 00:10:26,880 --> 00:10:30,640 Speaker 18: but I think that. But I think I did learn 197 00:10:30,679 --> 00:10:32,840 Speaker 18: a lot. And she was a very spontaneous cook. 198 00:10:33,040 --> 00:10:37,160 Speaker 2: But imagine being nineteen and or twenty and having to 199 00:10:37,240 --> 00:10:41,439 Speaker 2: embrace motherhood and domestic life and cook. Do you think 200 00:10:41,480 --> 00:10:42,920 Speaker 2: she liked cooking? Did she like he? 201 00:10:43,679 --> 00:10:47,280 Speaker 18: Didn't I associate my mother with food, And yet she 202 00:10:47,440 --> 00:10:51,640 Speaker 18: had a very troubled relationship and had eating disorders, which 203 00:10:51,760 --> 00:10:55,160 Speaker 18: I didn't really think. I didn't really take on board 204 00:10:55,240 --> 00:10:57,240 Speaker 18: until I was in my teens, I think, and I 205 00:10:57,280 --> 00:11:01,680 Speaker 18: don't know when it started. And it was difficult because 206 00:11:03,280 --> 00:11:07,880 Speaker 18: it it was really a repudiation of something that gave 207 00:11:07,880 --> 00:11:11,079 Speaker 18: her pleasure. And the heartbreaking thing is, you know, She 208 00:11:12,000 --> 00:11:14,439 Speaker 18: died when she was forty eight, and she hit pretty 209 00:11:14,480 --> 00:11:20,040 Speaker 18: quickly because she got diagnosed, well, she didn't get diagnosed. 210 00:11:20,160 --> 00:11:23,280 Speaker 18: I was told by the doctor three weeks before she died. 211 00:11:23,320 --> 00:11:25,560 Speaker 18: I didn't tell until two weeks because I was waiting 212 00:11:26,080 --> 00:11:29,120 Speaker 18: a bit just to get it for you know, more 213 00:11:29,160 --> 00:11:32,880 Speaker 18: tests and things. And she said it was the first 214 00:11:32,920 --> 00:11:37,640 Speaker 18: time being terminally ill was the first time she could 215 00:11:37,760 --> 00:11:42,520 Speaker 18: eat without anxiety or guilt. I mean, that's that's and 216 00:11:42,600 --> 00:11:45,520 Speaker 18: I think that so on the one hand, you know, 217 00:11:46,080 --> 00:11:49,280 Speaker 18: I've learnt everything about what cooking is from her, not 218 00:11:49,440 --> 00:11:52,160 Speaker 18: everything I've learned from you. I've learned from anadel Conte. 219 00:11:52,160 --> 00:11:57,160 Speaker 18: I've learned from Claudia Rodin. But I also learned what 220 00:11:57,559 --> 00:11:59,680 Speaker 18: path I didn't want to go down, and it wasn't 221 00:11:59,679 --> 00:12:00,920 Speaker 18: That was your father. 222 00:12:01,559 --> 00:12:02,280 Speaker 2: Do you ever cook? 223 00:12:02,400 --> 00:12:02,800 Speaker 16: No? 224 00:12:03,240 --> 00:12:03,640 Speaker 3: He didn't. 225 00:12:03,679 --> 00:12:07,760 Speaker 18: Occasionally later on he would make his own breakfast breakfast, 226 00:12:08,679 --> 00:12:10,720 Speaker 18: which I think is quite an old fashional male thing 227 00:12:10,760 --> 00:12:14,480 Speaker 18: to do that somehow they don't feel, you know, cooking 228 00:12:14,480 --> 00:12:18,439 Speaker 18: eggs is too much of a dent to their dignity. 229 00:12:30,559 --> 00:12:33,360 Speaker 4: My dad came here in nineteen forty eight on a 230 00:12:33,480 --> 00:12:37,240 Speaker 4: ten pound ticket from Cyprus, and then my mom's a gypsy, 231 00:12:37,520 --> 00:12:40,120 Speaker 4: so it's really quite exotic. 232 00:12:40,240 --> 00:12:42,760 Speaker 2: Actually, this is the artist Tracy Emmon. 233 00:12:43,400 --> 00:12:46,120 Speaker 4: Up until we were about six, we would go to 234 00:12:46,160 --> 00:12:50,320 Speaker 4: Turkey regularly once a year, and we spent when we 235 00:12:50,320 --> 00:12:53,280 Speaker 4: were really tiny, we spent two periods of six months there. 236 00:12:53,360 --> 00:12:55,480 Speaker 4: Once when I was about three or four, and then 237 00:12:55,480 --> 00:12:58,439 Speaker 4: another time when I was six, we spent six months there, 238 00:12:58,840 --> 00:13:02,839 Speaker 4: and all that time it would have been Mediterranean food 239 00:13:02,920 --> 00:13:06,480 Speaker 4: and Mediterranean cooking. And we used to drive to Turkey, 240 00:13:06,840 --> 00:13:10,320 Speaker 4: and this is really cool. We used to have in 241 00:13:10,400 --> 00:13:13,040 Speaker 4: the back of the our car. We had a Zodiac 242 00:13:13,520 --> 00:13:16,360 Speaker 4: with these little tiny wooden chairs, you know, with the 243 00:13:17,040 --> 00:13:21,520 Speaker 4: wrap seats, and my dad just with a brand new Zodiac, 244 00:13:21,520 --> 00:13:23,880 Speaker 4: and my dad just stuck a hole through the roof 245 00:13:24,000 --> 00:13:28,040 Speaker 4: through the you know the bits, and then got bongee 246 00:13:28,800 --> 00:13:31,839 Speaker 4: elastic things around the chairs and then just sat us 247 00:13:31,920 --> 00:13:34,520 Speaker 4: in the back of the car bouncing up. And we 248 00:13:34,520 --> 00:13:37,160 Speaker 4: were twins bouncing up and down on these chairs with 249 00:13:37,200 --> 00:13:40,120 Speaker 4: those little knotty dogs. And we'd drive to Turkey and 250 00:13:40,240 --> 00:13:43,080 Speaker 4: we'd stop on the way all the time, and my 251 00:13:43,160 --> 00:13:45,600 Speaker 4: dad would get the calor gas stove out and fry 252 00:13:45,640 --> 00:13:49,440 Speaker 4: eggs and cook and everything, and we'd go go to 253 00:13:49,520 --> 00:13:53,360 Speaker 4: fields and take watermelons and things. So it was really 254 00:13:53,400 --> 00:13:58,840 Speaker 4: exciting and like adventurous these drives and romanticizing about it 255 00:13:58,880 --> 00:14:02,400 Speaker 4: now because it is romantic and it was different and 256 00:14:02,440 --> 00:14:05,640 Speaker 4: it was different from everybody else's upbringing that I knew. 257 00:14:05,960 --> 00:14:09,000 Speaker 4: And so we went from that to this light to 258 00:14:09,160 --> 00:14:12,360 Speaker 4: squatting in a cottage and my mom working in a 259 00:14:12,400 --> 00:14:16,320 Speaker 4: hotel as a waitress and a chamber mate, and so 260 00:14:16,400 --> 00:14:20,000 Speaker 4: it was like from high to low really fast, a 261 00:14:20,040 --> 00:14:24,280 Speaker 4: reversal of fortune when you were having to cook for yourselves. 262 00:14:25,360 --> 00:14:26,520 Speaker 2: Did you eat? What did you do? 263 00:14:27,080 --> 00:14:30,480 Speaker 4: There was so my mom was out a lot most 264 00:14:30,480 --> 00:14:33,720 Speaker 4: of the time working lady, and weekends as well, she'd 265 00:14:33,720 --> 00:14:36,080 Speaker 4: be out to free in the morning. So we were 266 00:14:36,160 --> 00:14:38,600 Speaker 4: on our own and often my mom would leave us 267 00:14:38,640 --> 00:14:42,520 Speaker 4: sandwiches and whatever. But my big thing was just like orange, 268 00:14:42,640 --> 00:14:47,400 Speaker 4: just orange squash and just tons of orange squash, and 269 00:14:47,440 --> 00:14:50,360 Speaker 4: sitting up at night crocher and in bed. We and 270 00:14:50,400 --> 00:14:53,600 Speaker 4: also for example, like Christmas, like you said about this, 271 00:14:53,720 --> 00:14:56,080 Speaker 4: a lot of this podcast is about people sitting around 272 00:14:56,120 --> 00:14:59,120 Speaker 4: the table and remembering it. Oh, there was no sitting 273 00:14:59,120 --> 00:15:02,360 Speaker 4: around the table for me. It was sitting and watching 274 00:15:02,400 --> 00:15:05,200 Speaker 4: the telly with a tray with egg and chips, you know, 275 00:15:05,240 --> 00:15:08,720 Speaker 4: when my mom come home and Christmas was not Christmas. 276 00:15:08,840 --> 00:15:11,680 Speaker 4: We didn't have Christmas because my mom was always working. 277 00:15:12,280 --> 00:15:15,040 Speaker 4: Our Christmas was like a week after and kind of 278 00:15:15,120 --> 00:15:17,240 Speaker 4: cobbled together, but it was never going to feel the 279 00:15:17,280 --> 00:15:21,720 Speaker 4: same as the real Christmas. And I remember we had 280 00:15:21,760 --> 00:15:24,880 Speaker 4: Salvation Army one year, you know, coming around with food 281 00:15:24,960 --> 00:15:27,920 Speaker 4: and presents because we didn't have anything. My mom, if 282 00:15:27,960 --> 00:15:32,240 Speaker 4: she didn't work, we had nothing. And that is a 283 00:15:32,400 --> 00:15:35,400 Speaker 4: very different upbringing to a lot of people. 284 00:15:35,480 --> 00:15:35,760 Speaker 3: I know. 285 00:15:37,600 --> 00:15:41,680 Speaker 2: The singer Rag and Boneman shared a fantastic story of 286 00:15:41,840 --> 00:15:44,840 Speaker 2: childhood ingenuity. 287 00:15:45,200 --> 00:15:49,520 Speaker 20: Yeah, there's the truth to the story. In the summer, 288 00:15:50,080 --> 00:15:54,120 Speaker 20: the kids from our street we used to sometimes get 289 00:15:54,120 --> 00:15:57,840 Speaker 20: together and so we had a house full of instruments. 290 00:15:57,920 --> 00:16:00,200 Speaker 20: We had guitars that were hanging on the walls and 291 00:16:00,560 --> 00:16:03,440 Speaker 20: sometimes there are old crappy ones that no one played anymore, 292 00:16:04,160 --> 00:16:08,640 Speaker 20: or old keyboard that doesn't really work. We would get 293 00:16:08,960 --> 00:16:10,880 Speaker 20: those instruments and put them out on the front lawn, 294 00:16:12,480 --> 00:16:15,480 Speaker 20: open the windows and play like whatever music it was 295 00:16:15,520 --> 00:16:19,120 Speaker 20: through the stereo as loud as possible, and act like 296 00:16:19,240 --> 00:16:22,640 Speaker 20: we were playing it and put a basket there in 297 00:16:22,760 --> 00:16:26,120 Speaker 20: front of us to ask for money. So we could 298 00:16:26,200 --> 00:16:28,440 Speaker 20: go and buy ice cream from the ice cream Vand 299 00:16:28,520 --> 00:16:30,880 Speaker 20: did it we it did. I mean people came out 300 00:16:30,880 --> 00:16:33,160 Speaker 20: and gave us money. I think we made enough to 301 00:16:33,200 --> 00:16:34,040 Speaker 20: get some ice cream. 302 00:16:34,240 --> 00:16:36,640 Speaker 2: That's the version of I grew up, you know, selling 303 00:16:36,720 --> 00:16:38,520 Speaker 2: lemonade when I was a kid. You know, we take 304 00:16:38,600 --> 00:16:41,040 Speaker 2: lemonade and then put a table on the front lawn 305 00:16:41,080 --> 00:16:43,800 Speaker 2: and at five cents please. Yeah, we were like buskingto 306 00:16:43,840 --> 00:16:47,840 Speaker 2: like guns and roses for aff for hersh The scent 307 00:16:48,000 --> 00:16:51,160 Speaker 2: of food was almost more important than the taste of food. 308 00:16:52,200 --> 00:16:55,040 Speaker 21: I remember so clearly. I didn't go to Garner until 309 00:16:55,040 --> 00:16:59,360 Speaker 21: I was fourteen, and my first memory was stepping off 310 00:16:59,360 --> 00:17:03,000 Speaker 21: the plane and two things hit me. The first was 311 00:17:03,040 --> 00:17:06,040 Speaker 21: the heat, and the second thing was the smell. And 312 00:17:06,080 --> 00:17:09,080 Speaker 21: the smell has never left me, and I still every 313 00:17:09,080 --> 00:17:16,760 Speaker 21: time I go to Ghana instantly hit with this intoxicating smell. 314 00:17:17,080 --> 00:17:18,840 Speaker 21: And I've tried to work out what it is. I 315 00:17:18,880 --> 00:17:21,959 Speaker 21: think it's a combination of just heat and sea air 316 00:17:22,000 --> 00:17:24,560 Speaker 21: because it's very the capital is on the coast and 317 00:17:24,600 --> 00:17:27,800 Speaker 21: it's a quite rough Atlantic coast. There's a lot of 318 00:17:27,840 --> 00:17:31,480 Speaker 21: sea breeze and mist and salt in the air. And 319 00:17:31,520 --> 00:17:34,280 Speaker 21: then one of my favorite Ganeian dishes, which because the 320 00:17:34,680 --> 00:17:38,720 Speaker 21: BA flight from Ghana lands basically at dusk, and at 321 00:17:38,840 --> 00:17:42,720 Speaker 21: dusk is when food vendors in the city start selling 322 00:17:43,080 --> 00:17:46,720 Speaker 21: this afterwork snack which they fry outside. It's called kellolee 323 00:17:47,240 --> 00:17:53,240 Speaker 21: and it's ripe plantain diced that seasoned with ginger, black pepper, 324 00:17:53,359 --> 00:17:56,920 Speaker 21: tiny bit of nutmeg, chili and salt, and then it's 325 00:17:57,000 --> 00:18:00,200 Speaker 21: deep fried, absolutely delicious. I made some last I. 326 00:18:00,160 --> 00:18:02,639 Speaker 2: Actually, you season it first, and then you do you 327 00:18:02,720 --> 00:18:04,159 Speaker 2: season it and then you take. 328 00:18:04,480 --> 00:18:05,120 Speaker 16: You eat it hot. 329 00:18:05,200 --> 00:18:06,160 Speaker 21: Yeah, you eat it hot. 330 00:18:06,600 --> 00:18:07,440 Speaker 2: And it's street food. 331 00:18:07,520 --> 00:18:12,400 Speaker 21: It's street food, and that makes the entire city have 332 00:18:12,880 --> 00:18:18,040 Speaker 21: a fragrance of kind of slightly sweet spicy nut maggy 333 00:18:18,840 --> 00:18:21,440 Speaker 21: air and I honestly think it's it's a little hint 334 00:18:21,520 --> 00:18:22,440 Speaker 21: on the air and a cross. 335 00:18:23,400 --> 00:18:26,800 Speaker 2: Glenn Close spent part of her childhood in Africa and 336 00:18:26,920 --> 00:18:30,679 Speaker 2: can still remember the plaintive cries of the family chicken. 337 00:18:31,440 --> 00:18:35,000 Speaker 6: We had a rooster called Pretzel and he would crow 338 00:18:35,080 --> 00:18:40,200 Speaker 6: during the night, and my brother cut a oil drum 339 00:18:40,200 --> 00:18:42,960 Speaker 6: in half and cleaned it out, and at night, Pretzel 340 00:18:42,960 --> 00:18:44,960 Speaker 6: would be put under the oil drum, but you still 341 00:18:44,960 --> 00:18:45,440 Speaker 6: could hear it. 342 00:18:45,520 --> 00:18:48,000 Speaker 19: Worm. 343 00:18:48,040 --> 00:18:51,679 Speaker 22: Finally, finally, everybody thought it was time for pretzel to 344 00:18:51,720 --> 00:18:53,840 Speaker 22: be butchered, and he was, and he was put in 345 00:18:53,840 --> 00:18:56,160 Speaker 22: the freezer. And then I happened to be there when 346 00:18:56,160 --> 00:18:59,520 Speaker 22: they brought pretzel out and said let's let's roast pretzel. 347 00:19:02,240 --> 00:19:03,400 Speaker 6: He was inedible. 348 00:19:03,600 --> 00:19:06,000 Speaker 22: You could even get a knife into where my mother 349 00:19:06,200 --> 00:19:09,600 Speaker 22: was pretzels revenge. 350 00:19:10,200 --> 00:19:12,040 Speaker 2: Do you remember going to the markets in Tehran? 351 00:19:12,640 --> 00:19:16,160 Speaker 19: Not markets? Oh well, actually no I did. They're called bazaars. 352 00:19:16,680 --> 00:19:19,240 Speaker 2: Christian Amanpour grew up in Tehran. 353 00:19:19,720 --> 00:19:22,760 Speaker 19: I mean, if anybody's been to the Great Bazaar in Istanbul, 354 00:19:23,119 --> 00:19:26,560 Speaker 19: imagine that in all the other Middle Eastern countries. And 355 00:19:26,800 --> 00:19:29,600 Speaker 19: we used to go. I do remember. My mother would 356 00:19:29,640 --> 00:19:31,960 Speaker 19: do the shopping. Obviously, I would just be amazed by 357 00:19:32,000 --> 00:19:34,399 Speaker 19: the color and the vibrancy, and that I want this 358 00:19:34,480 --> 00:19:35,840 Speaker 19: and I want that, even if I didn't know what 359 00:19:35,880 --> 00:19:39,840 Speaker 19: it was. I'm afraid that the men at that time 360 00:19:39,920 --> 00:19:44,679 Speaker 19: were very cheeky and quite intrusive. So I used to go, 361 00:19:44,880 --> 00:19:47,240 Speaker 19: not knowing any better, in my shorts or my short 362 00:19:47,240 --> 00:19:49,879 Speaker 19: skirt or whatever and get my bum pinched. That was 363 00:19:49,960 --> 00:19:52,840 Speaker 19: quite derry ger in those days. My mom told me 364 00:19:53,680 --> 00:19:56,280 Speaker 19: from now on I had to bring a flip flop 365 00:19:56,359 --> 00:19:59,639 Speaker 19: you know, sandal hold it behind my bum and if 366 00:19:59,640 --> 00:20:05,520 Speaker 19: anybody he dead, you know, bang them. It really worked. 367 00:20:07,640 --> 00:20:11,960 Speaker 23: I can't remember when I discovered pasta, but I can 368 00:20:12,080 --> 00:20:15,240 Speaker 23: remember when I discovered pasta and risotto. 369 00:20:15,840 --> 00:20:18,840 Speaker 2: Norman Foster one of my oldest friends. 370 00:20:19,040 --> 00:20:23,880 Speaker 23: I was a student and i'd cycled and ended up 371 00:20:24,600 --> 00:20:30,480 Speaker 23: in Milan, and I associated rice with rice pudding, which 372 00:20:30,640 --> 00:20:35,240 Speaker 23: was sweet and sickly and really for me, not very nice. 373 00:20:35,880 --> 00:20:40,320 Speaker 23: And I discovered rice and pasta and it was just 374 00:20:40,760 --> 00:20:44,000 Speaker 23: a great discovery. That was a very very long time ago. 375 00:20:44,200 --> 00:20:47,560 Speaker 2: How old were you then, ah. 376 00:20:46,840 --> 00:20:48,400 Speaker 23: I must have been in my teens. 377 00:20:49,640 --> 00:20:53,960 Speaker 2: Paul McCartney and John Lennon were also intrepid teenagers. Here's 378 00:20:54,040 --> 00:20:56,600 Speaker 2: Paul recalling their first trip abroad. 379 00:20:57,320 --> 00:21:02,240 Speaker 9: John and I hitch hiked to Paris. He got given 380 00:21:02,920 --> 00:21:06,959 Speaker 9: a fabulous birthday present by his rich relatives in Scotland, 381 00:21:07,600 --> 00:21:10,280 Speaker 9: and one of them gave him one hundred pounds for 382 00:21:10,320 --> 00:21:13,720 Speaker 9: his birthday. You know, I mean, I still think that's 383 00:21:13,720 --> 00:21:14,760 Speaker 9: a reasonable gift. 384 00:21:14,920 --> 00:21:15,960 Speaker 2: It's very reasonable. 385 00:21:16,200 --> 00:21:20,639 Speaker 9: No one hundred quid I have it anyway. So we 386 00:21:20,760 --> 00:21:24,000 Speaker 9: hitchied to Paris and then we used the money to 387 00:21:24,040 --> 00:21:26,719 Speaker 9: get food and stuff, and we thought, oh, we've got 388 00:21:26,800 --> 00:21:29,800 Speaker 9: to have a wine experience. We're in France, you know. 389 00:21:30,400 --> 00:21:34,119 Speaker 9: So we went into a cafe corner cafe and we 390 00:21:34,200 --> 00:21:37,119 Speaker 9: sort of sidled up to the bar and said, do 391 00:21:38,320 --> 00:21:44,760 Speaker 9: van ordinaire ceavow play? And she gave us two glasses 392 00:21:44,800 --> 00:21:49,560 Speaker 9: of red wine and we took a sip and thought, oh, 393 00:21:49,840 --> 00:21:54,040 Speaker 9: that is terrible. It's like vinegar. God, I don't know 394 00:21:54,040 --> 00:21:56,239 Speaker 9: what the fuss is about all these people going on 395 00:21:56,280 --> 00:21:58,240 Speaker 9: about wine. They're crazy, We're saying. 396 00:21:58,840 --> 00:21:59,000 Speaker 3: So. 397 00:21:59,040 --> 00:22:02,240 Speaker 9: We never liked wine till we got down to London. 398 00:22:02,280 --> 00:22:06,480 Speaker 9: And the first time I ever remember really liking wine, 399 00:22:07,080 --> 00:22:10,080 Speaker 9: it was with George Martin. My girlfriend at the time 400 00:22:10,160 --> 00:22:13,199 Speaker 9: was Jane Asher, and Jane and I went out with 401 00:22:13,560 --> 00:22:17,280 Speaker 9: George and his wife Judy, and we went to a 402 00:22:17,320 --> 00:22:21,520 Speaker 9: little restaurant in Charlotte Street called Latroale. 403 00:22:20,800 --> 00:22:23,240 Speaker 3: I probably know that, I remember that. 404 00:22:23,480 --> 00:22:27,200 Speaker 9: Yeah, I was treating so the way to the wine waiter, 405 00:22:27,200 --> 00:22:30,399 Speaker 9: Somelia came up to me and said, would you like 406 00:22:30,400 --> 00:22:30,879 Speaker 9: a wine? 407 00:22:30,880 --> 00:22:31,080 Speaker 19: Sir? 408 00:22:31,200 --> 00:22:33,959 Speaker 9: He leaned in all very intimate, and I sort of 409 00:22:34,119 --> 00:22:37,359 Speaker 9: equally whispering. I said, I'd like you to recommend to me. 410 00:22:37,480 --> 00:22:39,879 Speaker 9: I don't know much about wine. Said, oh, yes, sir, 411 00:22:40,040 --> 00:22:42,280 Speaker 9: thank you very much, leave it to me. And then 412 00:22:42,320 --> 00:22:47,520 Speaker 9: he brought back a bottle of Louis Latour's Caught on 413 00:22:47,760 --> 00:22:53,600 Speaker 9: Graci nineteen fifty nine, and I took a taste of it. 414 00:22:54,080 --> 00:22:57,399 Speaker 9: Oh it was like velvet, was it? And I thought, 415 00:22:57,520 --> 00:22:59,879 Speaker 9: now I get it, And I see why people go 416 00:23:00,080 --> 00:23:01,160 Speaker 9: crazy about one. 417 00:23:01,840 --> 00:23:06,720 Speaker 16: I think, in a way, we all love food because 418 00:23:07,359 --> 00:23:09,440 Speaker 16: Richard was a great eater. 419 00:23:10,080 --> 00:23:13,600 Speaker 2: My husband, Richard was also a great lover of restaurants. 420 00:23:13,920 --> 00:23:16,520 Speaker 2: As our son Rue remembers. 421 00:23:16,000 --> 00:23:18,359 Speaker 16: I do really think that being a great eater is 422 00:23:18,400 --> 00:23:22,280 Speaker 16: a really fundamental skill. It can be very frustrating great 423 00:23:22,280 --> 00:23:25,560 Speaker 16: because everything is being analyzed all the time, but it 424 00:23:25,680 --> 00:23:29,719 Speaker 16: is a very beautiful thing because you're constantly searching for 425 00:23:29,800 --> 00:23:33,720 Speaker 16: that new taste and that new experience and anything else 426 00:23:33,840 --> 00:23:38,720 Speaker 16: is not exciting for that. I mean, I remember the 427 00:23:38,840 --> 00:23:42,800 Speaker 16: Michelin Guide with yellow post it notes and written notes, 428 00:23:42,960 --> 00:23:46,000 Speaker 16: and I mean like obsession, and then like going into 429 00:23:46,000 --> 00:23:48,600 Speaker 16: bookstores and saying, we found this restaurant, but we haven't 430 00:23:48,600 --> 00:23:51,680 Speaker 16: been do you recommend it? Like the amount of diligence 431 00:23:51,680 --> 00:23:54,879 Speaker 16: we did just to have lunch because Dad wanted a 432 00:23:54,880 --> 00:23:57,479 Speaker 16: great meal and you wanted to make that possible. But 433 00:23:57,520 --> 00:24:00,360 Speaker 16: you you know, and we did it. So I think 434 00:24:00,400 --> 00:24:03,879 Speaker 16: a lot of thats of you know, curiosity and food 435 00:24:03,880 --> 00:24:07,239 Speaker 16: cooking and food quality comes to Dad's real keenness and 436 00:24:07,280 --> 00:24:08,159 Speaker 16: passion for eating. 437 00:24:08,560 --> 00:24:10,639 Speaker 2: Actually, it's interested to say that, because I do remember 438 00:24:10,680 --> 00:24:12,880 Speaker 2: that we used to. He had this theory. I don't 439 00:24:12,880 --> 00:24:14,840 Speaker 2: know where it came from that if you wanted to 440 00:24:14,880 --> 00:24:17,440 Speaker 2: find a good restaurant, you always asked it a bookstore. 441 00:24:17,640 --> 00:24:20,359 Speaker 2: That there was a people who loved books would probably 442 00:24:20,359 --> 00:24:35,600 Speaker 2: know where to eat. The River Cafe is thirty five 443 00:24:35,720 --> 00:24:39,119 Speaker 2: years old, and the subject of restaurants is close to 444 00:24:39,160 --> 00:24:43,600 Speaker 2: my heart. Planning menus, juggling staff, road is, sourcing ingredients, 445 00:24:44,359 --> 00:24:48,919 Speaker 2: most of all, cooking a restaurant is all consuming. On 446 00:24:49,080 --> 00:24:52,920 Speaker 2: River Cafe Table four, we shared our restaurant memories. Let's 447 00:24:52,960 --> 00:24:57,359 Speaker 2: start with comedian Pete Davidson. There is quite a lot 448 00:24:57,400 --> 00:25:00,640 Speaker 2: of drama going on in a restaurant, do you think absolutely. 449 00:25:00,640 --> 00:25:02,479 Speaker 24: I mean, when I worked at a restaurant, it was 450 00:25:02,560 --> 00:25:05,480 Speaker 24: for like three or four years, but the bus boys 451 00:25:05,480 --> 00:25:08,639 Speaker 24: hated the waiters, and the waiters hated the bus boys, 452 00:25:08,720 --> 00:25:11,439 Speaker 24: and I mean like afterwards hated the chefs. Yeah, they 453 00:25:12,240 --> 00:25:15,240 Speaker 24: but after work everything was fine. Everybody was like cool, 454 00:25:15,359 --> 00:25:19,080 Speaker 24: but during work it was like, we're gonna be in 455 00:25:19,119 --> 00:25:20,520 Speaker 24: each other's faces all day. 456 00:25:20,720 --> 00:25:21,639 Speaker 5: Yeah, you know. 457 00:25:21,800 --> 00:25:24,040 Speaker 24: But my favorite thing was always sneaking off in the 458 00:25:24,119 --> 00:25:27,239 Speaker 24: back and eating whatever somebody didn't need. 459 00:25:27,560 --> 00:25:29,520 Speaker 3: Oh really, off somebody's plate. 460 00:25:29,720 --> 00:25:33,280 Speaker 24: Yeah I didn't. I didn't give other people like you're gross, 461 00:25:33,320 --> 00:25:35,000 Speaker 24: and I'd be like, it's chicken palm. 462 00:25:37,920 --> 00:25:41,920 Speaker 2: So tell me about the restaurant you've worked in called Nucci's. 463 00:25:41,480 --> 00:25:45,600 Speaker 24: South since that island. It's right under the bridge. My 464 00:25:45,920 --> 00:25:49,320 Speaker 24: dad's good friend runs it. It's it's like pretty well 465 00:25:49,359 --> 00:25:52,560 Speaker 24: known on the island and well respected, and they serve 466 00:25:52,640 --> 00:25:56,040 Speaker 24: classic Italian food, and you know, they have a playlist 467 00:25:56,040 --> 00:25:59,560 Speaker 24: of sixty songs on a loop and it's all Frank Sinatra. 468 00:26:00,600 --> 00:26:01,720 Speaker 20: Yeah all day? 469 00:26:01,840 --> 00:26:02,840 Speaker 2: Can you sing that some more? 470 00:26:04,320 --> 00:26:07,159 Speaker 24: I burned it out of my brain. I used to 471 00:26:07,359 --> 00:26:09,359 Speaker 24: be able to tell what time it was in the 472 00:26:09,440 --> 00:26:11,320 Speaker 24: restaurant by what song was playing. 473 00:26:11,560 --> 00:26:13,360 Speaker 16: What songs would they say playlist? 474 00:26:13,720 --> 00:26:14,240 Speaker 5: I mean. 475 00:26:15,560 --> 00:26:18,119 Speaker 25: Just like fly Me to the Moon, Yeah, fly Me 476 00:26:18,400 --> 00:26:21,840 Speaker 25: to the Moon, just like every yeah, And I would 477 00:26:21,880 --> 00:26:24,200 Speaker 25: hear that every six hours, So like if I fly 478 00:26:24,320 --> 00:26:26,479 Speaker 25: Me to the Moon came back, I would know we 479 00:26:26,480 --> 00:26:28,160 Speaker 25: were halfway through with the day. 480 00:26:30,400 --> 00:26:34,600 Speaker 2: Stanley Tucci and Darren Walker, CEO of the Ford Foundation, 481 00:26:35,160 --> 00:26:38,639 Speaker 2: look back at long shifts in restaurant kitchens or waiting 482 00:26:38,680 --> 00:26:42,920 Speaker 2: on tables, and many guests stories of eating out, whether 483 00:26:42,960 --> 00:26:48,680 Speaker 2: in Michelin start restaurants, backstreet bars, or beach checks. Here's 484 00:26:48,760 --> 00:26:52,200 Speaker 2: David Beckham talking about a Paris restaurant we both love. 485 00:26:52,840 --> 00:26:56,119 Speaker 3: One of my favorite restaurants in the world is Lammy Louis. 486 00:26:56,280 --> 00:26:58,400 Speaker 2: Yeah, w I agree. 487 00:26:58,440 --> 00:27:01,200 Speaker 3: You know all the ways addressed in those white jackets, 488 00:27:01,440 --> 00:27:04,879 Speaker 3: and whether you're wearing a bomber jacket or whether the 489 00:27:04,920 --> 00:27:08,600 Speaker 3: most elegant lady walks in and the Chanel coat. They 490 00:27:08,640 --> 00:27:11,040 Speaker 3: take your coat off, they fold it up and they 491 00:27:11,080 --> 00:27:14,199 Speaker 3: throw it above the head on the car. It's like 492 00:27:14,280 --> 00:27:19,119 Speaker 3: a train carriage. And my record for eating escargo is 493 00:27:19,240 --> 00:27:22,919 Speaker 3: I've eaten thirty two escargoes at one dinner. 494 00:27:23,240 --> 00:27:25,560 Speaker 2: To the listener, Can I tell you those are big? 495 00:27:26,480 --> 00:27:27,400 Speaker 2: I've had that many. 496 00:27:27,280 --> 00:27:29,960 Speaker 3: Times big and they come on trays of six or 497 00:27:30,080 --> 00:27:32,600 Speaker 3: nine I think, and they come and I was in 498 00:27:32,640 --> 00:27:35,159 Speaker 3: there for about four hours with Victoria once and we 499 00:27:35,200 --> 00:27:38,760 Speaker 3: had the most amazing wine and everything about that restaurant 500 00:27:38,760 --> 00:27:39,680 Speaker 3: and the palm free. 501 00:27:39,560 --> 00:27:41,960 Speaker 2: The little potatoes. 502 00:27:41,720 --> 00:27:46,280 Speaker 3: The bread, and everything about. It's just unbelievable. 503 00:27:46,359 --> 00:27:49,000 Speaker 2: When you go to a restaurant, what do you look 504 00:27:49,040 --> 00:27:51,639 Speaker 2: for it? Do you look for the food, the atmosphere, 505 00:27:51,840 --> 00:27:54,480 Speaker 2: the people, the energy. 506 00:27:55,240 --> 00:27:59,000 Speaker 26: I look for the vibe Darren Walker and the vibe 507 00:27:59,040 --> 00:28:05,800 Speaker 26: to meet lutes. What does it smell like? What does 508 00:28:05,840 --> 00:28:10,640 Speaker 26: the menu look like? What is the decor? I mean 509 00:28:10,720 --> 00:28:17,360 Speaker 26: for me, I really like energy. Some people, for example, say, oh, 510 00:28:17,400 --> 00:28:18,720 Speaker 26: this restaurant's too loud. 511 00:28:19,320 --> 00:28:19,720 Speaker 12: I don't know. 512 00:28:19,800 --> 00:28:23,640 Speaker 26: I like a loud restaurant. If I want an intimate dinner, yes, 513 00:28:24,280 --> 00:28:28,959 Speaker 26: I'll choose something that is quiet with very little background noise. 514 00:28:29,760 --> 00:28:34,120 Speaker 26: But if I want to have a great evening, I'll 515 00:28:34,119 --> 00:28:36,359 Speaker 26: book a table at Balthasar Or. 516 00:28:36,440 --> 00:28:42,520 Speaker 27: It's loud, it's boisterous. It feels like New York on steroids. 517 00:28:43,880 --> 00:28:47,479 Speaker 27: That's why I live in New York to drink New 518 00:28:47,560 --> 00:28:48,960 Speaker 27: York from the fire hose. 519 00:28:49,800 --> 00:28:53,480 Speaker 2: Jude Law filmed The Talented Mister Ripley in Italy. What 520 00:28:53,600 --> 00:28:55,720 Speaker 2: was it like being in Positana? Did you stay there 521 00:28:55,720 --> 00:28:56,719 Speaker 2: when you were doing Ripley? 522 00:28:56,800 --> 00:28:58,120 Speaker 14: Was that was that? 523 00:28:58,560 --> 00:29:05,120 Speaker 7: We want that so long? And my memory of Ripley 524 00:29:05,800 --> 00:29:08,120 Speaker 7: is more on the island of Iskia. 525 00:29:08,240 --> 00:29:13,400 Speaker 28: Oh, I've never been there, Yeah, just off Naples and 526 00:29:13,520 --> 00:29:18,240 Speaker 28: next to Caprian Prody that and we found this extraordinary 527 00:29:18,240 --> 00:29:21,640 Speaker 28: restaurant right on the sea and it was almost as 528 00:29:21,640 --> 00:29:23,280 Speaker 28: if they could sort of fish out of. 529 00:29:23,280 --> 00:29:25,800 Speaker 7: The back window and cook what they caught. 530 00:29:25,880 --> 00:29:26,160 Speaker 28: You know. 531 00:29:26,400 --> 00:29:28,280 Speaker 7: We just sort of as a crew took that over 532 00:29:28,320 --> 00:29:32,800 Speaker 7: and it became the sort of heart of the film 533 00:29:32,840 --> 00:29:35,800 Speaker 7: really where everyone would congregate there after a day shooting 534 00:29:35,960 --> 00:29:40,040 Speaker 7: and eat wonderful fresh fish food. 535 00:29:40,640 --> 00:29:42,760 Speaker 13: Something that's really nice and Ghana now is it's all 536 00:29:42,760 --> 00:29:45,960 Speaker 13: about chefs making food in their homes, especially during this 537 00:29:46,040 --> 00:29:48,440 Speaker 13: COVID times for just like for just two or three. 538 00:29:48,320 --> 00:29:51,320 Speaker 2: People, the architect David Aja, and. 539 00:29:51,240 --> 00:29:54,120 Speaker 13: That's been kind of amazing to experience. You just get 540 00:29:54,200 --> 00:29:56,200 Speaker 13: like half a dozen people invited and it's in the 541 00:29:56,240 --> 00:29:58,959 Speaker 13: garden because the weather is so great. It's socially distanced 542 00:29:59,000 --> 00:29:59,560 Speaker 13: in the garden. 543 00:29:59,760 --> 00:29:59,960 Speaker 28: You know. 544 00:30:00,000 --> 00:30:02,160 Speaker 13: As a chef called Selassian, she has a kind of 545 00:30:02,200 --> 00:30:05,080 Speaker 13: pop up Comandoonia. She's doing incredible things with Gannian food. 546 00:30:05,760 --> 00:30:07,720 Speaker 13: So she's been a kind of whenever she does a 547 00:30:07,800 --> 00:30:10,520 Speaker 13: real run to go eat. So this idea of like 548 00:30:10,640 --> 00:30:13,240 Speaker 13: eating in a place where you know where somebody really 549 00:30:13,480 --> 00:30:15,120 Speaker 13: you know, I think the best way to describe, is 550 00:30:15,160 --> 00:30:17,160 Speaker 13: that where the food is hard, you know, it's not 551 00:30:17,280 --> 00:30:21,040 Speaker 13: just product, not just stuff like exactly what you do. 552 00:30:21,160 --> 00:30:23,520 Speaker 13: You sort of taught the world that Ruthie and I 553 00:30:23,520 --> 00:30:27,160 Speaker 13: think it's it's going around. I see versions of you 554 00:30:27,200 --> 00:30:30,080 Speaker 13: in the younger generations all around as they try to 555 00:30:30,480 --> 00:30:33,360 Speaker 13: really connect with food in a much more powerful way. 556 00:30:33,640 --> 00:30:35,760 Speaker 2: I think that is, you know, what does it mean 557 00:30:35,840 --> 00:30:37,760 Speaker 2: to go to a restaurant? What does it mean to 558 00:30:38,680 --> 00:30:42,040 Speaker 2: go with your friends? And something we've all missed enormously, 559 00:30:42,760 --> 00:30:45,479 Speaker 2: certainly when people have come back to the River Cafe 560 00:30:45,640 --> 00:30:48,680 Speaker 2: having been away for so long, it's quite emotion being 561 00:30:48,720 --> 00:30:49,600 Speaker 2: in a room with people. 562 00:30:49,640 --> 00:30:49,920 Speaker 3: Do that. 563 00:30:50,000 --> 00:30:51,920 Speaker 2: Is there a certain restaurant you'd like or don't like 564 00:30:51,960 --> 00:30:53,680 Speaker 2: it that you feel comfortable in. 565 00:30:54,200 --> 00:30:57,200 Speaker 13: Yeah, I'm very specific about the kinds of places that 566 00:30:57,280 --> 00:30:58,320 Speaker 13: I like and don't like. 567 00:30:58,520 --> 00:31:00,800 Speaker 2: Yeah, let's go for the positive. What do you like 568 00:31:00,880 --> 00:31:01,560 Speaker 2: in a restaurant? 569 00:31:01,840 --> 00:31:04,120 Speaker 13: I like it to have a certain kind of authenticity, 570 00:31:04,720 --> 00:31:08,400 Speaker 13: to feel like it's not trying to bamboozle me with effects, 571 00:31:08,920 --> 00:31:12,280 Speaker 13: but it's confident in itself and it's trying to reflect 572 00:31:12,280 --> 00:31:13,680 Speaker 13: a little bit of what its culture is. 573 00:31:14,040 --> 00:31:16,920 Speaker 2: And what about designing, Because you're in art you've designed, Yeah, 574 00:31:17,040 --> 00:31:20,280 Speaker 2: public buildings, restaurants, have you designed. 575 00:31:19,800 --> 00:31:22,480 Speaker 13: That you I haven't designed a restaurant yet, but I'm 576 00:31:22,560 --> 00:31:25,800 Speaker 13: right now designing the restaurant for Princeton Art Museum. That's 577 00:31:25,880 --> 00:31:27,760 Speaker 13: that's probably the closest I'm getting to my first ever 578 00:31:27,800 --> 00:31:29,800 Speaker 13: a restaurant. Actually, ironically, do you. 579 00:31:29,720 --> 00:31:30,600 Speaker 2: Know what it will be like? 580 00:31:30,840 --> 00:31:32,120 Speaker 19: The restaurant in the museum. 581 00:31:32,800 --> 00:31:36,200 Speaker 13: Yeah, it's trying to really the things I said have 582 00:31:36,240 --> 00:31:38,560 Speaker 13: a certain kind of quality that has a certain sort 583 00:31:38,560 --> 00:31:40,440 Speaker 13: of openness. It kind of has its own terrace, so 584 00:31:40,480 --> 00:31:43,200 Speaker 13: it's open onto a really beautiful terrast that overlooks the grounds. 585 00:31:43,760 --> 00:31:45,960 Speaker 13: Trying to make it feel not in any way that 586 00:31:46,040 --> 00:31:49,640 Speaker 13: it's exclusive, but it has a kind of egalitarian quality. 587 00:31:49,680 --> 00:31:52,600 Speaker 13: But it's really good quality. There's a kind of quality 588 00:31:52,640 --> 00:31:55,080 Speaker 13: in the kind of pieces that are around you, the 589 00:31:55,080 --> 00:31:56,800 Speaker 13: things that you touch, the things that you kind of 590 00:31:56,800 --> 00:31:59,200 Speaker 13: got next to. But it also kind of honors the 591 00:31:59,280 --> 00:32:02,120 Speaker 13: idea of food that it has a certain ritual quality 592 00:32:02,160 --> 00:32:03,920 Speaker 13: to it as well. I think that that's really lovely. 593 00:32:03,960 --> 00:32:06,200 Speaker 13: You know a restaurant that it feels like a ritual. 594 00:32:06,920 --> 00:32:09,880 Speaker 2: You come usually on a Wednesday or Thursday. You always 595 00:32:09,880 --> 00:32:12,360 Speaker 2: sit on table for and you always sit at the 596 00:32:12,360 --> 00:32:14,680 Speaker 2: same seat, and I was just wondering how you feel 597 00:32:14,720 --> 00:32:16,600 Speaker 2: about restaurants and food. 598 00:32:16,640 --> 00:32:20,320 Speaker 11: Well, I love restaurants. I've owned a couple, Michael Kaine Again, 599 00:32:20,640 --> 00:32:24,120 Speaker 11: I don't use restaurants for occasions, restaurants for a part 600 00:32:24,200 --> 00:32:24,760 Speaker 11: of my life. 601 00:32:26,240 --> 00:32:27,400 Speaker 2: Tell us about Jason's. 602 00:32:27,720 --> 00:32:32,040 Speaker 11: Jason's was almost like a club. I should go there 603 00:32:32,080 --> 00:32:36,120 Speaker 11: every Friday and you look around the room and Alfred 604 00:32:36,200 --> 00:32:39,320 Speaker 11: Hitchcock was always sitting there. Kerry Grant was over there, 605 00:32:39,920 --> 00:32:43,160 Speaker 11: you know, and it was one of those incredible places. 606 00:32:43,240 --> 00:32:47,680 Speaker 11: You know, the stars everywhere, just all the movie stars 607 00:32:47,720 --> 00:32:49,520 Speaker 11: I've been seeing in movies all my life. 608 00:32:50,960 --> 00:32:54,040 Speaker 2: The restaurant I know best is, of course, the River Cafe. 609 00:32:54,480 --> 00:32:58,320 Speaker 2: And in the next episode, I'll be talking to executive 610 00:32:58,400 --> 00:33:03,120 Speaker 2: chefs Sean Renoan and Joseph Travelli. We'll also hear more 611 00:33:03,160 --> 00:33:06,080 Speaker 2: food memories and stories from my guests at Table four 612 00:33:06,480 --> 00:33:09,479 Speaker 2: as we talk about the joy, the comfort, and the 613 00:33:09,480 --> 00:33:13,560 Speaker 2: politics of food. To play us out, here's Rag and 614 00:33:13,600 --> 00:33:19,840 Speaker 2: Bone mass. You make me have me when skies are great? 615 00:33:21,080 --> 00:33:26,560 Speaker 20: You love knowd how much I love you? 616 00:33:26,640 --> 00:33:30,200 Speaker 2: Please don't my son shine? 617 00:33:30,320 --> 00:33:30,360 Speaker 13: No? 618 00:33:36,280 --> 00:33:36,960 Speaker 20: You want to come on. 619 00:33:37,080 --> 00:33:46,320 Speaker 2: Tour to visit the online shop of the River Cafe. 620 00:33:46,680 --> 00:33:51,440 Speaker 2: Go to shop the Rivercafe dot co dot UK. 621 00:33:53,400 --> 00:33:56,280 Speaker 1: River Cafe Table four is a production of iHeartRadio and 622 00:33:56,280 --> 00:34:01,480 Speaker 1: Adami Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 623 00:34:01,640 --> 00:34:04,600 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.