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Speaker 1: You were listening to Ruthie's Table four. In partnership with Montclair.

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Speaker 2: Gwyneth Paltrow worked for a day in the River Cafe kitchen.

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Speaker 2: She arrived early, dressed in professional chef whites, ready to cook.

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Speaker 2: Gwyneth is the only chef ever to have vast, clean

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Speaker 2: and cook fresh anchovies, and for three hours she did.

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Speaker 1: I learned a lot that day. I mean, you know,

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Speaker 1: just when you're a home cook, you don't think about

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Speaker 1: precision and like repetitively turning out something that's perfect and

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Speaker 1: exactly the same over a course of many hours.

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Speaker 2: Didn't Jamie Oliver come in when you were there? I think,

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Speaker 2: you know, what is Gwynneth? Quite a few people say,

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Speaker 2: what is Gwyneth Paltrow doing in your kitchen? We said,

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Speaker 2: she's frying anchovies. So it was This memory speaks to

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Speaker 2: how professional Gwyneth is. An Oscar winning actor, she built

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Speaker 2: Coop from a simple newsletter her into an influential and

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Speaker 2: uplifting business with energy, elegance and strong values. Another memory

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Speaker 2: ten years ago, just after the death of our son BeO,

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Speaker 2: I asked Gwyneth if she might surprise the River Cafe

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Speaker 2: team and sing one song for them at our Christmas

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Speaker 2: party to thank them for their care and concern for me.

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Speaker 2: Gwyneth not only said yes, she sang four songs, danced

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Speaker 2: with everyone, and stayed to the very end. In the

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Speaker 2: River Cafe history, we still talk about the time Gwyneth

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Speaker 2: Paltrow came to sing. I admire Gwyneth for being a brave,

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Speaker 2: smart entrepreneur. I respect Gwyneth as a writer of recipes.

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Speaker 2: Most of all, I love Gwyneth for being there with

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Speaker 2: me that night and here with me today.

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Speaker 1: Oh boy, I wasn't expecting that. That was so beautiful.

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Speaker 2: Thank you, Gwyneth. Would you like to read the recipe?

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Speaker 1: I would love to one of my favorites from the

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Speaker 1: River Cafe. Zucchini free tea five hundred gram zucchini, one

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Speaker 1: liter sunflower oil for the batter, one hundred and fifty

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Speaker 1: grams of plain flour, three tablespoons extra virgin olive oil,

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Speaker 1: three tablespoons warm water, three egg whites organic. Cut the

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Speaker 1: zucchini into five millimeter thick ovals, then cut them into

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Speaker 1: thick matchsticks. For the batter. See the flour into a bowl,

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Speaker 1: make a well in the center, pour in the olive oil,

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Speaker 1: and stir to combine lusinetting enough warm water to make

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Speaker 1: a batter the consistency of double cream. Heat the oil

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Speaker 1: in a high sided pan to one hundred and ninety

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Speaker 1: degrees celsius. Beat the egg whites until stiff and fold

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Speaker 1: into the batter. Dip the zucchini in the batter. Fry

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Speaker 1: in batches in the hot oil until golden and crisp.

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Speaker 1: Serve immediately.

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Speaker 2: So when you make do you make zucchini do fry?

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Speaker 2: Do you do zucchini free tea.

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Speaker 1: All the time? Yeah, it's Apple's. One of Apple's favorite

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Speaker 1: foods is zucchini free tea. And they're so good, especially

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Speaker 1: when the one thing also you can do with zucchini.

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Speaker 1: They're slightly larger, I think because the way we do

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Speaker 1: it of cutting it into rounds and then cutting into

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Speaker 1: strips may make it easier.

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Speaker 2: Do you grow them here?

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Speaker 1: No, we're getting back east on Long Island in the summer.

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Speaker 1: We have tomatoes and zucchini for days and days and

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Speaker 1: days and flowers. They're so delicious. Except I have to say,

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Speaker 1: and I'm probably this is probably really unpopular, but I

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Speaker 1: like mozzarella in them more than ricotta in them.

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Speaker 2: I don't put any cheese in them. No, I'm never have.

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Speaker 2: I just love having them absolutely, just the flower and

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Speaker 2: the kids fry them and then you hold them by

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Speaker 2: the stem and you just eat them. So, if we

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Speaker 2: were going to start at the beginning, what is the beginning?

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Speaker 2: Where were you born? Where did you grow up?

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Speaker 1: I was born here in Los Angeles, in Hollywood. We

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Speaker 1: kind of went back and forth between New York City

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Speaker 1: and Santa Monica a lot. I did a lot of

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Speaker 1: preschool in New York City, and I did first and

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Speaker 1: third grades in New York City while my mother was

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Speaker 1: on Broadway, and then the bulk of the rest of

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Speaker 1: elementary school here and then moved permanently to New York

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Speaker 1: City when I was eleven. Can you remember?

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Speaker 2: The kitchens were perfect food could described the kitchen, but

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Speaker 2: they're very different.

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Speaker 1: The LA house and the kitchens were very different. So

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Speaker 1: our kitchen and in Los Angeles here had a brick floor,

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Speaker 1: red brick floor and a tile counter, sort of like

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Speaker 1: very country kitchen. Lots of windows and you could see

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Speaker 1: the backyard and the pool, and we were in there

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Speaker 1: a lot. I mean, I think with every house you're

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Speaker 1: in the kitchen more than anywhere. Our New York kitchen

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Speaker 1: was on the ground floor. We grew up in a townhouse,

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Speaker 1: almost no windows, but we had a big fireplace in

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Speaker 1: the kitchen, which was really nice, and it was more

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Speaker 1: of a modern kitchen. It had been done by a

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Speaker 1: Swedish architects. It was kind of minimal.

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Speaker 2: And who cooked.

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Speaker 1: Well. When I was little, I remember, I mean my

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Speaker 1: mom cooked. My dad started cooking a lot, but that

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Speaker 1: was later. He got very into cooking kind of when

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Speaker 1: we were older teenagers. But we had we had a

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Speaker 1: no pair that would cook. My mom would cook. It

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Speaker 1: was kind of like a group effort in the kitchen.

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Speaker 1: But my mom was always like, she loves food, but

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Speaker 1: she would get sort of stressed cooking, you know, whereas

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Speaker 1: my dad was like thought it was really fun. My mom,

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Speaker 1: I don't think she found it so relaxing.

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Speaker 2: And also you just mentioned that she was in theater nice,

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Speaker 2: so what was that luck?

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Speaker 1: So she would come home late after the theater, which

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Speaker 1: when I was older was really nice. I remember when

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Speaker 1: I was in high school and she would finish a

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Speaker 1: plane come home and I would still be awake and

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Speaker 1: we would kind of have a chat, which was some

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Speaker 1: of my favorite memories of growing up in New York.

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Speaker 1: And or she was doing Shakespeare in the Park and

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Speaker 1: I would walk down Central Park to go visit her

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Speaker 1: and watch her. So it was really a wonderful thing

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Speaker 1: having a mother so steeped in the arts in New

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Speaker 1: York and with all of the friends and you know,

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Speaker 1: the artists singing around the piano, and you know, it

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Speaker 1: was really a great way to check it. Would he

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Speaker 1: have eaten?

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Speaker 2: Do you think? I often ask actors who are acting

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Speaker 2: in a play. Do they eat before the play? Do

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Speaker 2: they eat after the play?

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Speaker 1: Do they ding?

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Speaker 2: And everyone varies.

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Speaker 1: Yeah, I think she would generally eat before unless she

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Speaker 1: had friends coming. It's sort of an occupational hazard to

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Speaker 1: eat after. I did a play in London, I think

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Speaker 1: in maybe two thousand and two, and I ate every

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Speaker 1: night after the play, and I gained about fifteen.

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Speaker 2: There is also that thing when you go to see

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Speaker 2: somebody in a play and then they go, you know

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Speaker 2: Ray Fines does it. It's always dinner afterwards, and you

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Speaker 2: do see the kind of fatigue and then letting go

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Speaker 2: and probably eating too much late at night, but then

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Speaker 2: eating before you might go on. Did you feel stuffed

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Speaker 2: when you went on to them?

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Speaker 1: Yeah? I couldn't. I couldn't eat before. I was too

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Speaker 1: nervous to eat before, so I would always end up

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Speaker 1: eating after and go to Jay Chiky and he have

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Speaker 1: a bottle of wine and French fries and some kind

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Speaker 1: of oyster.

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Speaker 2: And back to New York and back to growing up

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Speaker 2: with a mother who was acting, And what was your

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Speaker 2: father doing?

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Speaker 1: He was making TV shows, So he was making shows

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Speaker 1: here in New York and doing a lot of traveling

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Speaker 1: back and forth, and then and then kind of settled

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Speaker 1: in New York. And that was great when he was

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Speaker 1: with us all the time, And but I don't remember

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Speaker 1: him really being in the kitchen until he had kind

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Speaker 1: of slowed down how prolifically he was making TV shows.

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Speaker 1: And when he kind of slowed turned everything down a

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Speaker 1: notch is when he really got into cooking.

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Speaker 2: And would you have meals around the table together with

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Speaker 2: you and Jake? Oh, my parents sit down?

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Speaker 1: What were they like? They were really nice, I mean,

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Speaker 1: and it was I think we felt special being included

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Speaker 1: at the dinner table, even though it was a nightly event.

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Speaker 1: It felt, you know, like if they had friends over.

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Speaker 1: We sat with them at the table and had long conversations.

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Speaker 1: It's something that I've carried on with my kids as well.

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Speaker 1: You know, we always have dinner all together as a family,

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Speaker 1: no phones allowed at the table, and you get into

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Speaker 1: great discourse with them and hear what they think about things.

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Speaker 1: And I think my father made me feel that I

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Speaker 1: was valuable during those dinners because he really elicited our opinion.

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Speaker 1: He asked questions, and my brother and I were very

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Speaker 1: much a part of the conversation.

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Speaker 2: That was his background.

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Speaker 1: Well, it's interesting, you know because touching on what you

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Speaker 1: were saying, before he grew up without money. He grew

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Speaker 1: up on Long Island, and they were you know, they

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Speaker 1: were kind of a working class moving trying moving up

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Speaker 1: into middle class Jewish family, but they didn't have a

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Speaker 1: lot of disposable income, and they didn't they didn't go

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Speaker 1: out to eat. So and my father finally made it,

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Speaker 1: you know, like his and he loved food and all

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Speaker 1: the beautiful things in life. You know, he loved beautiful

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Speaker 1: fabrics and paintings, and you know, he would take me

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Speaker 1: to every museum in the world and we would walk

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Speaker 1: for hours. And I think food for him was really

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Speaker 1: an expression of life's beauty and our blessings and good

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Speaker 1: fortune to be able to eat something that was fresh

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Speaker 1: and delicious and really well conceived and thought about. And

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Speaker 1: he was so proud that, you know, we ate oysters

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Speaker 1: and you know, things that he hadn't come across until

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Speaker 1: really later in his life. And I always remember, and

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Speaker 1: I wrote about this in my first book, that when

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Speaker 1: we would get into the car to go out to dinner, like,

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Speaker 1: no matter how many times we had gone it like,

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Speaker 1: he was so excited. It was like the greatest thing

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Speaker 1: of all time that we were going out to dinner.

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Speaker 2: I think that it's interesting because people that I've talked to,

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Speaker 2: many of them measure their success in the ability to

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Speaker 2: eat well. It's fascinating that people, you know, when they

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Speaker 2: were able to go to restaurants and choose something that

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Speaker 2: they weren't worried about how much it costs, or you

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Speaker 2: know Paul McCartney saying that he always thought wine was

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Speaker 2: terrible because he only had really really cheap wine. And

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Speaker 2: then when he was able to go to a restaurants

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Speaker 2: somebody bought him a fabulous bottle of wine, he kind

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Speaker 2: of understood what it had meant to work hard and

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Speaker 2: what he could do and even just going to restaurants,

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Speaker 2: so that going back to your dad, what were his

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Speaker 2: parents like?

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Speaker 1: They were New Yorkers. They had so my grandfather's grandfather

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Speaker 1: had come from Poland. They were from a long line

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Speaker 1: of rabbis, and they were all Ashkenazi Jews from Poland

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Speaker 1: and Russia kind of Belarusian, and they were, you know,

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Speaker 1: had grown up. My grandfather had grown up in a

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Speaker 1: tenement on the Lower East Side and fought his way

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Speaker 1: into military school so he could, you know, have three

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Speaker 1: square meals a day and learn. He craved discipline and order,

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Speaker 1: and so he was very proud of himself that he

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Speaker 1: had put himself, you know, had gotten himself in that position.

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Speaker 1: And they were great. And my grandmother, my dad's mom,

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Speaker 1: was a great I mean I loved eating at her house.

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Speaker 2: Grandmother's are really important.

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Speaker 1: Yeah. Food, I mean she made brisket and that it

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Speaker 1: was like the best brisket in the world. And then

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Speaker 1: she also let us have junk food, which we were

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Speaker 1: not allowed from my mother. So you know, we would

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Speaker 1: go to stay with them and there would be fruit

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Speaker 1: loops and I would be out of my mind, you know,

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Speaker 1: Jake and I would be eating wonderbread with frenches mustard

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Speaker 1: and a slice of tomato and lettuce, and we thought

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Speaker 1: it was the most delicious thing of all time.

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Speaker 2: So we have a recipe for brisket I do. And

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Speaker 2: what about your mother's mother.

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Speaker 1: My mother's mother was a fantastic cook and entertainer. She

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Speaker 1: a really scary person, but she made the best food.

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Speaker 1: She I'll never forget the things that, you know, really

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Speaker 1: sort of like fifties food that she made all throughout

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Speaker 1: the eighties, you know. So her the best deviled eggs

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Speaker 1: in the whole world, the best Christmas dinners, her stuffing

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Speaker 1: in her and her spreads would be this whole table

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Speaker 1: full of the most delicious food. And it was only her,

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Speaker 1: you know, on her own chopping and cooking, and her

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Speaker 1: food was amazing. She was a great, a really great cook.

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Speaker 2: The River Cafe Cafe, our all day space and just

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Speaker 2: steps away from the restaurant, is now open in the

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Speaker 2: morning and Italian breakfast with cornetti, chiambella and cristada from

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Speaker 2: our pastry kitchen. In the afternoon, ice creamed coops and

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Speaker 2: River Cafe classic desserts. We have sharing plates Salumi, misti, mozzarella, briusquetta,

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Speaker 2: red and yellow peppers, Vitello tonado and more. Come in

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Speaker 2: the evening for cocktails with our resident pianist in the bar.

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Speaker 2: No need to book. See you here. You grew up

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Speaker 2: in this house where your father loved to take you

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Speaker 2: to restaurants and to eat, and your mother cared for

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Speaker 2: you and came home after theater stories and then you

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Speaker 2: left home. And did you cook after you left home

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Speaker 2: for yourself or did you go home to eat.

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Speaker 1: Or I that's when I really started to learn how

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Speaker 1: to cook. I went I graduated from school in New

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Speaker 1: York City, and I went to UC Santa Barbara, all

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Speaker 1: the way across the country, and my father was in

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Speaker 1: Santa Monica a lot, and I would come home for

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Speaker 1: weekends or you know, for some good food, and we

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Speaker 1: would cook together a lot. And that's when we both

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Speaker 1: really started cooking. And that's when the Food Network was

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Speaker 1: just amazing and really instructional and tactical. And we would

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Speaker 1: watch you know, the food the Food Network and learn

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Speaker 1: things and try them out, and or we would go

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Speaker 1: out to there was a restaurant in Venice that was

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Speaker 1: kind of legendary called seventy two Market Street, and we

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Speaker 1: would go there, and or sheen Wah on Maine, which

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Speaker 1: is a Wolfgang Puck French fusion Chinese restaurant that I

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Speaker 1: still love to this day. So there's like a couple

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Speaker 1: places that he would that he loved that we would

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Speaker 1: go to. But we also cooked a lot.

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Speaker 2: And so do you do that with your children? Do

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Speaker 2: you cook with them?

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Speaker 1: I do?

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Speaker 2: I love both of them.

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Speaker 1: Are I cook for both? I cook? You know, Apple's

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Speaker 1: really interesting because now she's kind of very independent and

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Speaker 1: she likes to cook for herself a lot so, and

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Speaker 1: she's vegetarian, and she has like really specific food ideas

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Speaker 1: which is so great and I love. I would say

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Speaker 1: what she asked me to make still for her the

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Speaker 1: most is lemon pasta. She went through a real like fetichini,

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Speaker 1: alfredo face and breakfast potatoes. She asked, that's probably what

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Speaker 1: she asked me to make the most these days. And

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Speaker 1: then moses, you know, during the week, I don't. I

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Speaker 1: don't have time to cook very much. But I cook

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Speaker 1: kind of all weekend long, and I really love it,

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Speaker 1: especially Friday nights. It's like how I transition from my

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Speaker 1: week to being like a woman in a body.

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Speaker 2: And did they cook with you or do they?

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Speaker 1: Yeah, they do?

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Speaker 2: They cook for them.

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Speaker 1: I mean, Apple will definitely cook with me. Moses will help, yeah,

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Speaker 1: but I mostly cook for them. I mean, I think

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Speaker 1: they like being especially because when we were living in

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Speaker 1: London and I was before I started Goop, I cooked

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Speaker 1: all the meals and so they really they have nostalgia

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Speaker 1: around me cooking them all the meals, and so I

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Speaker 1: think there's I think especially Moses. Sometimes she's like, why

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Speaker 1: are you making me food?

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Speaker 2: You just love? Do you think that you're interested in

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Speaker 2: cooking for them? Does come from your own childhood or

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Speaker 2: I do?

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Speaker 1: Because it was such an unabashed expression of my father's

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Speaker 1: love for us, like there was no denying it. And

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Speaker 1: when someone is so excited about like the seer on

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Speaker 1: their baby back ribs, you know, and like look at this,

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Speaker 1: Look what I did. You know, it's so imbued with

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Speaker 1: love that you can't It's undeniable, and so you learn

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Speaker 1: it as a love language. I just had this weegind

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Speaker 1: I at a house full of people at our house

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Speaker 1: in Santa Barbara, and I was making all these different

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Speaker 1: breakfasts and you know, my friends are like, oh my god,

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Speaker 1: we feel so terrible, and I was like, no, you

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Speaker 1: don't understand, Like this is my love language. Like I'm

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Speaker 1: so happy doing this.

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Speaker 2: Did you travel with your parents, Did you go to

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Speaker 2: Italy or Spain or.

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Speaker 1: We never went to Italy until you know, the first

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Speaker 1: time I ever went to Italy with my father he

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Speaker 1: was when he died. He died in Florence, he died,

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Speaker 1: he died in Rome, and we were doing our first

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Speaker 1: kind of road trip after my thirtieth birthday. And yeah,

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Speaker 1: he kind of died on me, which complicated the trip.

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Speaker 2: Does it complicate Italy for you?

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Speaker 1: It did complicate Italy for me for a long time.

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Speaker 1: I didn't go back for ten years. And when we

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Speaker 1: were on our road trip and I found out that

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Speaker 1: he was sick and he had been coughing up blood,

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Speaker 1: and I said, we have to go to the hospital.

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Speaker 1: You know, he'd been hiding it for me because he

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Speaker 1: didn't want He really wanted to finish our trip. And

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Speaker 1: I was like, this is so, we're going to the hospital.

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Speaker 1: And he was like, no, we got to get to

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Speaker 1: the Splendido. He really was trying, and I was like,

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Speaker 1: we're not going to the like, we're going to the hospital.

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Speaker 1: And he ended up dying. And then I had a

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Speaker 1: real aversion to Italy for a long time. And then

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Speaker 1: very sweetly Chris Martin, my first husband, on my fortieth

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Speaker 1: birthday ten years later, and I was having a lot

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Speaker 1: of anxiety about it anyway, because I think turning forty.

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Speaker 1: I I'm about to turn fifty and I kind of

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Speaker 1: don't give a but forty I was like, really had

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Speaker 1: so much anxiety about it. And he by that point,

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Speaker 1: I had the two kids, and we got on a

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Speaker 1: plane and I didn't know where we were going, and

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Speaker 1: we all of a sudden, I realized we were landing

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Speaker 1: in Genoa and that we were going to the Splendido,

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Speaker 1: which was so sweet. It was such a nice surprise.

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Speaker 1: So it was like a completion, but it was. But

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Speaker 1: Jake was with me, and my two best friends Mary

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Speaker 1: and Julia, who've been my best friend since one since

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Speaker 1: I was four and one since I was eleven. They

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Speaker 1: were with me, and they my father was like a

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Speaker 1: father to them too, So it was it ended up

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Speaker 1: being a really beautiful experience that we all got to

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Speaker 1: be there and kind of come full circle. And now

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Speaker 1: I'm you know, we bought a little farmhouse in Umbria,

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Speaker 1: so just south of the Tuscan border. Great food, Yeah.

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Speaker 2: Black tuffles in the fall. You have lentils, some you know, boar,

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Speaker 2: it's great. I know, it's really it's a really special place.

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Speaker 2: So I'm excited to spend more time there and to

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Speaker 2: learn some Italian. But what about Spain of.

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Speaker 1: France, Spain so France. Well I kind of told this

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Speaker 1: like now now it's kind of a famous story about

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Speaker 1: my dad taking me. My mom was doing a filming

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Speaker 1: something in London when I was ten. We still lived

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Speaker 1: in Los Angeles, and we all made the trip over

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Speaker 1: to visit her, and then my dad took me to

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Speaker 1: Paris for the weekend and just he and I, and

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Speaker 1: we stayed at the Ritz and we went to the

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Speaker 1: Pompey Dou, We went to the Louver, we went to

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Speaker 1: all museums, and my main thing was that I wanted

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Speaker 1: to eat French fries, like actual French fries. So that

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Speaker 1: was the first thing we did when we checked into

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Speaker 1: the hotel, is that I ordered French fries. And he

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Speaker 1: took me all around, you know, we were eating all

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Speaker 1: kinds of things. And on the way back to London,

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Speaker 1: he said, do you know why I took you to Paris,

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Speaker 1: just you and I? And I said no, and he said,

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Speaker 1: because I wanted you to see Paris for the first

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Speaker 1: time with a man who will always love you no

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Speaker 1: matter what.

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Speaker 2: So sweet. I mean, what you've been talking about is

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Speaker 2: memories of a man who loved food, loved you, wanted

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Speaker 2: to take you and indulge in new experiences to do

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Speaker 2: with eating and cooking and spending time with you. And

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Speaker 2: I think that you know, that is about what we do.

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Speaker 2: Food is memory and food is love. You know, it's

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Speaker 2: really and that's what you're doing with your children and

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Speaker 2: what we keep doing. And your grandmother. So many people

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Speaker 2: I've talked to really talk about their grandmothers, you know,

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Speaker 2: because I think, again, I do it with my grandchildren.

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Speaker 2: I know that you know, if you're working mother, you're

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Speaker 2: trying to get through the day or it's like a struggle,

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Speaker 2: and the can mother is a place you want them

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Speaker 2: to remember your food. You want them to you want

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Speaker 2: to spoil them and give them loops fruit loops and

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Speaker 2: also a recipe that they'll cook they're gone.

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Speaker 1: It's true. I often think about that, think about the

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Speaker 1: food legacy of a family and what dishes go from

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Speaker 1: generation to generation. And there's also seems to be such

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Speaker 1: a specific flavor profile. You know, It's like if I

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Speaker 1: cook something. You know, my kids like the way I

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Speaker 1: cook something as opposed to anybody else, even if it's

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Speaker 1: you know, like there were all following the same recipe.

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Speaker 2: Of course, should we just talk about the food that

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Speaker 2: you're cooking with Google that you want a soul because

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Speaker 2: you have had such an influence on the way we eat,

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Speaker 2: the way we live, the way we buy, the way

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Speaker 2: we collect, the way we treat ourselves.

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Speaker 1: Yeah, I mean, it's been probably the steepest learning curve

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Speaker 1: of my life. And it's also a marathon. You know,

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Speaker 1: it's been years of building a business and not having

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Speaker 1: any idea what I was doing, not knowing how to

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Speaker 1: monetize a business, and you know, been through so many

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Speaker 1: highs and lows and learnings and incredibly painful mistakes and

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Speaker 1: real triumphs that you know are little but meaningful to us.

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Speaker 1: And so but I do think that the cultural impact

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Speaker 1: is it's an important thing to contribute, right if you

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Speaker 1: feel whatever you're trying to do in the world, that

415
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Speaker 1: you authentically are trying to, you know, connect somebody to

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Speaker 1: something good or that will be beautiful or uplifting, it's

417
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Speaker 1: very fulfilling job in a lot of ways to have

418
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Speaker 1: and So it's really fun right now because we're we

419
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Speaker 1: kind of in this last year launched something called Goop Kitchen,

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Speaker 1: which is I'm only still here in Los Angeles, but

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Speaker 1: I think we're going to expand quickly, which is not

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Speaker 1: a restaurant, it's just being able to deliver on those

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Speaker 1: brand values of getting really high quality, organic, local, seasonal

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Speaker 1: food to people's plates, because the quickest road to feeling

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00:23:19,440 --> 00:23:22,439
Speaker 1: better is just watching the quality of the food that

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Speaker 1: you're eating, like is it nutrient dense? Is it minimally processed?

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Speaker 1: I mean, you know, that's why you're such a big

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Speaker 1: inspiration to me, is everything you make is so ingredient

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Speaker 1: driven and so delicious. I remember when I first started

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Speaker 1: coming to the restaurant so many years ago, gosh, twenty

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Speaker 1: five years ago, I mean so long ago, and just thinking,

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Speaker 1: oh my gosh, there's you can see everything, like the

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Speaker 1: beauty of you know that dish, I forget the name

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Speaker 1: of it, but you have the sort of fava beans

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00:23:52,160 --> 00:23:56,520
Speaker 1: and art of chokes, and it's like yes, Roman, yeah,

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00:23:56,680 --> 00:23:59,080
Speaker 1: and it's like, oh my gosh, it's all so visible

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00:23:59,119 --> 00:24:01,879
Speaker 1: and you just you see it in your mind coming

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00:24:01,960 --> 00:24:05,000
Speaker 1: straight from the garden right onto the plate and just

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00:24:05,240 --> 00:24:08,800
Speaker 1: enhancing all of the beautiful aspects of nature and great

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00:24:08,880 --> 00:24:10,520
Speaker 1: olive oil and there you go.

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Speaker 2: You know, I always think that if you cook with

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00:24:12,760 --> 00:24:15,240
Speaker 2: few ingredients that we do, and I think in Italy

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00:24:15,280 --> 00:24:19,480
Speaker 2: you do. I love going to Paris and having a

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00:24:19,520 --> 00:24:22,119
Speaker 2: bourb block over a piece of turbot with spinach and

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00:24:22,160 --> 00:24:25,360
Speaker 2: morale mushrooms. But there's something about going to Italy and

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00:24:25,400 --> 00:24:28,280
Speaker 2: having a grilled piece of fish with three herbs and

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00:24:28,320 --> 00:24:30,600
Speaker 2: a bit of olive oil, or as you say, the

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00:24:30,680 --> 00:24:34,439
Speaker 2: vegetables which just depend on themselves. You can't mask it.

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00:24:35,080 --> 00:24:37,200
Speaker 1: I mean, what was it like for you to open

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00:24:37,240 --> 00:24:41,639
Speaker 1: the River Cafe in London at that time where you

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00:24:41,680 --> 00:24:44,280
Speaker 1: know it wasn't like that. I mean, there wasn't an

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Speaker 1: ingredient forward food culture.

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00:24:47,000 --> 00:24:49,199
Speaker 2: And when Mose and I started, she had lived in

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00:24:49,280 --> 00:24:52,880
Speaker 2: Luca for five years. And Richard's mother was a cook

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00:24:52,880 --> 00:24:56,000
Speaker 2: from Trieste who then went to Florence and then came

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00:24:56,040 --> 00:24:59,680
Speaker 2: to London probably thirty nine. And we always say that

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00:24:59,760 --> 00:25:03,280
Speaker 2: she's wander around London coming from Florence looking for a view.

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00:25:03,600 --> 00:25:06,719
Speaker 2: She was always trying to find the Piazza Michelangelos somewhere

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00:25:06,720 --> 00:25:08,960
Speaker 2: in London. She's a woman who said to me once

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00:25:09,000 --> 00:25:11,439
Speaker 2: on her deathbed, she said, Ruthie, I want you to

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00:25:11,480 --> 00:25:13,480
Speaker 2: put She had amazing skin, and she said, I want

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00:25:13,480 --> 00:25:15,880
Speaker 2: you to put more cream on your face and less

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00:25:15,920 --> 00:25:19,800
Speaker 2: herbs on your fish. You know, that was her her

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00:25:19,880 --> 00:25:20,520
Speaker 2: last year.

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Speaker 3: And every time I put herbs on my fish, I

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00:25:24,160 --> 00:25:26,400
Speaker 3: was like, not too many, and every night I put

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00:25:26,440 --> 00:25:30,280
Speaker 3: more cream. But the I think that that rose and

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00:25:30,320 --> 00:25:32,720
Speaker 3: I thought, why can't we have the kind of food

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00:25:32,760 --> 00:25:35,800
Speaker 3: that we cooked and ate in Italy but in London

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00:25:35,960 --> 00:25:38,159
Speaker 3: and it was challenging. You know, if we served a

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00:25:38,200 --> 00:25:41,560
Speaker 3: Papa pomodoro and it had tomatoes and bread and basil,

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00:25:41,680 --> 00:25:44,280
Speaker 3: and that was it. And somebody would say in those

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00:25:44,359 --> 00:25:46,399
Speaker 3: days of by paying four pounds fifty for a bit

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00:25:46,440 --> 00:25:49,199
Speaker 3: of bread and tomato. But now I always put you know,

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00:25:49,320 --> 00:25:52,280
Speaker 3: the travel people traveled more and more to Europe, and

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00:25:52,960 --> 00:25:55,440
Speaker 3: you know, Freddy Laker with his planes where you could

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00:25:55,480 --> 00:25:57,000
Speaker 3: go cheaply or whatever they were.

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00:25:56,920 --> 00:26:00,520
Speaker 2: Opened up Europe. Unfortunately, right now, because if you want

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00:26:00,520 --> 00:26:03,040
Speaker 2: me to be political, Brexit is closing the doors. But

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00:26:03,359 --> 00:26:06,199
Speaker 2: in those days we're all going and opening the doors

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00:26:06,280 --> 00:26:08,720
Speaker 2: and seeing what food was like. And so I think

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00:26:08,760 --> 00:26:10,640
Speaker 2: that really changed things.

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00:26:10,680 --> 00:26:16,240
Speaker 1: So it was quite iconoclastic, that kind of simplicity of Yeah,

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00:26:16,320 --> 00:26:18,080
Speaker 1: I think, well, I think other people were doing it,

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00:26:18,200 --> 00:26:20,520
Speaker 1: you know, Rollie Lee and Kensington Place did a more

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00:26:20,560 --> 00:26:25,960
Speaker 1: French version of it, and Alisterlittle and people also changed restaurants.

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00:26:26,000 --> 00:26:28,400
Speaker 2: I think everywhere I think give credit to Wolfgang Pok,

488
00:26:28,480 --> 00:26:31,480
Speaker 2: you know, going from Mammy's on to making pieces at Spargo.

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00:26:31,560 --> 00:26:33,960
Speaker 2: It's like you could either dress up and go to

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00:26:34,000 --> 00:26:37,520
Speaker 2: a restaurant and be terrified, or you could but eat

491
00:26:37,640 --> 00:26:40,000
Speaker 2: very well, or you could go to the local Greek

492
00:26:40,080 --> 00:26:41,760
Speaker 2: or treachery and not eat very well but have a

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00:26:41,800 --> 00:26:44,000
Speaker 2: great time. We thought, why can't you come and have

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00:26:44,040 --> 00:26:46,119
Speaker 2: a great time and eat well, you know, And I

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00:26:46,160 --> 00:26:48,800
Speaker 2: think a lot of people were doing that. So we

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00:26:48,880 --> 00:26:51,359
Speaker 2: learned what we started knowing nothing, So you know, we

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00:26:51,800 --> 00:26:55,440
Speaker 2: learned as we grew. There's a lot to do with food.

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00:26:55,480 --> 00:26:59,240
Speaker 2: It's love, it's history, it's memories, it's politics, but it's

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00:26:59,280 --> 00:26:59,879
Speaker 2: also comfort.

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00:27:00,400 --> 00:27:00,600
Speaker 3: Yeah.

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00:27:00,840 --> 00:27:02,680
Speaker 2: And so if I were to ask you for our

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00:27:02,760 --> 00:27:06,040
Speaker 2: last question in this beautiful room, on this beautiful day,

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00:27:07,160 --> 00:27:09,840
Speaker 2: what Gwyneth, would be your comfort food?

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00:27:10,480 --> 00:27:11,040
Speaker 1: Pasta?

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00:27:11,520 --> 00:27:11,680
Speaker 2: Ah?

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00:27:12,480 --> 00:27:17,640
Speaker 1: I love pasta and I love that it can be

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00:27:17,680 --> 00:27:21,960
Speaker 1: the most laborious, you know, hand rolling out and stuffing

508
00:27:22,000 --> 00:27:29,120
Speaker 1: something that you are pureting like most intense all day episode,

509
00:27:29,359 --> 00:27:31,360
Speaker 1: or it can literally be a sauce that you make

510
00:27:31,400 --> 00:27:33,240
Speaker 1: in the time it takes for the water to boil

511
00:27:33,280 --> 00:27:37,440
Speaker 1: and cook the pasta, which are my favorite with some garlic, anchovy,

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00:27:37,640 --> 00:27:41,119
Speaker 1: you know, chili oil's oil, but it always has the

513
00:27:41,160 --> 00:27:45,000
Speaker 1: same result, which is just tastes delicious and it makes

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00:27:45,040 --> 00:27:49,400
Speaker 1: you feel so good. It makes you feel full. But also,

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00:27:49,560 --> 00:27:52,720
Speaker 1: I don't know, there's also an elegance to pasta, and

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00:27:54,200 --> 00:27:58,199
Speaker 1: I find it really just the perfect meal pasta and

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00:27:58,240 --> 00:28:00,119
Speaker 1: a glass of red wine.

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00:28:00,760 --> 00:28:04,280
Speaker 2: Well, I'm waiting for you in London. Okay, you don't

519
00:28:04,320 --> 00:28:06,679
Speaker 2: have to fry on Chewes fustig, but.

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00:28:06,920 --> 00:28:08,679
Speaker 1: I want to get back behind that briar.

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00:28:08,720 --> 00:28:10,800
Speaker 2: Aren't you back in the kitchen, Come back in the kitchen.

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Speaker 2: We miss you though.

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Speaker 1: Thank you, Thank you for listening to Ruthie's Table four

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Speaker 1: in partnership with Montclair