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Speaker 1: All right, guys, welcome to Always Hungry from iHeartRadio. My

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Speaker 1: name is Bobby Flay and I'm here with my daughter

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Speaker 1: and co host. I'm Sophie Flay and I'm Always Hungry.

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Speaker 1: Sophie and I gather around my stove to cook together. Well,

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Speaker 1: you cook, I asked the questions, and eat the food.

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Speaker 1: If there's any food left. We come to the table

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Speaker 1: together to share a meal, connect as a family, and

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Speaker 1: tell the stories that matter to us. Today we are

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Speaker 1: talking about possibly your favorite subject of all time. That's correct,

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Speaker 1: and it is jettato. I love it. It's an everyday occurrence.

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Speaker 1: This could be my favorite moment of the entire podcast history.

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Speaker 1: I'm gonna make a Sunday with gelato with my favorite

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Speaker 1: flavor of Jelatoasia. See let me tell you my components here.

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Speaker 1: I'm gonna whip some cream. I have some bittersweet chocolate sauce.

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Speaker 1: I have pistachios that I'm gonna chop, and I have

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Speaker 1: some Amarana cherries. So it's a very fitter. It's a

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Speaker 1: very Italian style, almost Sicilian style Sunday. I don't know

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Speaker 1: a whippy cream first by hand, you have to you

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Speaker 1: have to cream on a Sunday. You love it it Sunday,

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Speaker 1: you know I do, But I would never order a

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Speaker 1: Sunday what Yeah, I don't think you're my kid. We

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Speaker 1: are recording now, So when you when I put a

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Speaker 1: Sunday together, I mean I really think about it like

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Speaker 1: I'm creating an appetizer. You know, you want you want

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Speaker 1: to make sure you have a great foundation of good ingredients,

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Speaker 1: contrast of texture. In this case, we have, you know,

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Speaker 1: that fruity sweetness from the cherries. We have you know

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Speaker 1: obviously that nutty rich flavor from the pistachio gelato, and

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Speaker 1: then the creaminess and the richness of the of the

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Speaker 1: whipped cream. I'm not always I don't always feel like

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Speaker 1: whip cream is a necessity in a Sunday because it

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Speaker 1: kind of gets in the way of the flavor of

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Speaker 1: the ice cream. But it's okay. And then and the

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Speaker 1: crunchiness of the of the act pistachios themselves. I mean

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Speaker 1: that to me is like a really king Is it

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Speaker 1: safe to say if you go to a restaurant and

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Speaker 1: there's an ice cream Sunday on the menu, you're going

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Speaker 1: to order it. It's absolutely happened, And you know, yeah,

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Speaker 1: an ice cream Sunday comes from like a diner, right, Like,

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Speaker 1: is that is that where you're getting an ice cream Sunday?

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Speaker 1: Where you're getting it? Yeah, what do you mean? Like,

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Speaker 1: I don't know. I mean I guess like where it originated. Yeah,

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Speaker 1: well it probably it originated like in fountain shops, like

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Speaker 1: they don't exist anymore, Like in New York City they

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Speaker 1: used to be fountain shops where like you go into

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Speaker 1: I mean this is before I was a kid, so

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Speaker 1: you know, it's a long time ago. But like you know,

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Speaker 1: my mom would talk to me about them. She had

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Speaker 1: a place called Jakey's like in Queens where she grew up,

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Speaker 1: your your grandmother, and she said, like no, they would

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Speaker 1: make milkshakes and red egg creams and they would never

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Speaker 1: actually wash the thing that they were making them in.

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Speaker 1: And that's why they tasted so good because it was

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Speaker 1: just like the the ice cream was over and over

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Speaker 1: just being used in the same thing. Right, and uh,

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Speaker 1: you know they make you know, do you know what

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Speaker 1: an egg cream is? Did you ever hear an egg cream? Well?

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Speaker 1: Is it? Is it in like a like a chocolate?

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Speaker 1: What do you think it is? An egg cream? I

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Speaker 1: feel like I remember it being kind of like in

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Speaker 1: a chocolate mold, like wrapped in chocolate. Am I wrong? Yeah?

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Speaker 1: But but but you're you're wrong, but you but of

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Speaker 1: course you're wrong because it doesn't make any sense because

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Speaker 1: there's no eggs in it. Oh what, No, a chocolate

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Speaker 1: egg cream? Oh so it is in a chocolate mold. No, no,

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Speaker 1: it's a chocolate egg cream. Is a drink? Oh my god,

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Speaker 1: I've no idea what I'm talking about. I know, which

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Speaker 1: is like, what's so generational? It's it's three ingredients. It's

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Speaker 1: it's chocolate syrup, milk, and club soda or seltzer. That's

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Speaker 1: an egg cream. It was. It's a very New York thing. Obviously,

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Speaker 1: it's kind of got gone the way of you know,

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Speaker 1: the landline telephone. But but it's it's it's it's yeah,

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Speaker 1: that's a chocolate cream. Yeah. Literally, the first thing it

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Speaker 1: says when you google it is the name egg cream

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Speaker 1: is misleading, completely misleading. Anyway, let's get back to ice cream. So,

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Speaker 1: gelato and ice cream, what do you think are they

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Speaker 1: the same thing? No? I think they can have similarities,

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Speaker 1: but I don't think they're the same thing. But I

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Speaker 1: don't really know the true difference between ice cream and gelatto.

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Speaker 1: Let me, I should only give you a little little

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Speaker 1: questionnaire here, which one? Okay, well, think about it, because

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Speaker 1: you eat a lot of gelato in your life, and

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Speaker 1: you've eating a lot of ice cream, Yes, I have

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Speaker 1: Which one is richer gelato? Wrong? Really? Yeah? But it's

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Speaker 1: misleading as well. I would have said the same thing.

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Speaker 1: What makes it richer and what makes ice cream richer?

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Speaker 1: There's there's more cream, there's more cream and butterfat in

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Speaker 1: ice cream than there is in gelato. It's it's it's

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Speaker 1: and there's no yolks. There's no egg yolks gelato, So

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Speaker 1: it's denser. I think the key to great gelato and

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Speaker 1: why gelato is so loved and and gets that sort

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Speaker 1: of rich sensibility and like just just as you said, right,

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Speaker 1: it's two things. One, it's denser so you can chew it,

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Speaker 1: which is a really important component to me when I

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Speaker 1: when I'm eating ice cream, I want to be able

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Speaker 1: to chew my ice cream. If it's too light an area,

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Speaker 1: I'm not interested in it. The other thing is that

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Speaker 1: gelato is held so like in the butterfat content because

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Speaker 1: of the milk versus cream and gelato, Like gelato is

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Speaker 1: somewhere between five and nine percent butterfat ice cream is

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Speaker 1: over ten and sometimes between fourteen and twenty five percent butterfato. Yeah,

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Speaker 1: So basically that just means I can eat so much

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Speaker 1: more solato. And you know, there's a lot there's a

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Speaker 1: lot less air in the gelato, so it's more dense.

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Speaker 1: And then in gelato shops they hold the gelato about

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Speaker 1: seven to ten degrees warmer. So that's why it's creamier,

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Speaker 1: you know, Like when you go to a gelato shop,

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Speaker 1: it seems like it's creamier. When you go to like

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Speaker 1: an ice cream shop, it's much firmer, you know. And

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Speaker 1: I think that that's what gives it that sort of richie,

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Speaker 1: rich creamy sort of sensibility that people love about it.

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Speaker 1: And your favorite flavor is pistachio when it comes to yeah,

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Speaker 1: when it comes to gelato, Like I judge all gelatarias

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Speaker 1: by their pistachio. Like in the United States it would

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Speaker 1: be vanilla or chocolate, right, but like in Italy, it's

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Speaker 1: all about pistachio and the pistachio I want. I like

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Speaker 1: the pistachios from Sicily it's called they're called pistachios from

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Speaker 1: Bronte b r O Nte, which is you know, it's

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Speaker 1: it's it's a Sicilian nut. What makes them different than

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Speaker 1: like you're the mill pistachio, Well, it just has a

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Speaker 1: lot more richness to it and bigger flavor they have,

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Speaker 1: like you know, they have that just an intense pistachio flavor, which,

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Speaker 1: like in anything, I want when I want to taste,

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Speaker 1: when I want when I want to taste something I

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Speaker 1: wanted to taste, like what I think it's tasting, like right,

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Speaker 1: you know, but then let's listen, let's we can get

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Speaker 1: off the pistachio for a second. So like the you know,

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Speaker 1: the other thing is you know, in you know, the

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Speaker 1: some of some of my other favorite gelato flavors are

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Speaker 1: no ciola. You know what that is? Hazel nut yep, yeah,

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Speaker 1: that's that's one of my favorites too. And then John

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Speaker 1: Douya do you know what that is? No, so John

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Speaker 1: Duya is a common It's it's sort of like the

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Speaker 1: ntela of gelato's. It's it's it's hazel nut and chocolate.

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Speaker 1: Oh yes, so good. Yeah, it's really good. And then

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Speaker 1: you know there's always sort of a deep it's chocolate

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Speaker 1: one that they have. There's a place in Rome called

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Speaker 1: ote leg and it's an easy it's easy to remember

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Speaker 1: because it's gelato spelled backwards and the guy there literally

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Speaker 1: makes the gelato like is if a chef was going

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Speaker 1: to the market and making lunch that day. Like he

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Speaker 1: goes to the market, he picks the fruits and the

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Speaker 1: and the ingredients that he thinks are you know, sort

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Speaker 1: of of the moment and like at peak performance, and

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Speaker 1: he creates gelato out of them, and that's amazing. No, No,

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Speaker 1: they're so good. And like he has like two different

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Speaker 1: kinds of pistachio gelato. One has like Greek pistachios, the

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Speaker 1: other one has Sicilian pistachio, So like, can you really

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Speaker 1: taste the difference? Totally? Really? Yeah? And also he makes

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Speaker 1: them a little bit different. He makes one a little

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Speaker 1: more crunchy than the other. It's called Okay, I will

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Speaker 1: were practicing my Italian on this podcast. I know it's

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Speaker 1: really bad, but I have to. I have to practice somewhere.

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Speaker 1: Can you speak Italian with me? No, I'm so bad

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Speaker 1: at languages. I'm barely good at English. I am terrible,

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Speaker 1: Which you're so okay, and then look when it comes

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Speaker 1: to ice cream again, same thing I need. I need density,

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Speaker 1: I need to chew the ice cream. I will say,

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Speaker 1: like my favorite commercial brands are. I mean, I think

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Speaker 1: hoggin Does it is great, the best. It's well, I mean,

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Speaker 1: it's really great. It's consistent. I like most of their flavors.

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Speaker 1: I don't like their pistachio. Actually you know why, because

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Speaker 1: there's not enough pistachio. No. Yeah, because it's like vanilla

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Speaker 1: with pistachios folded into it doesn't have I don't like

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Speaker 1: that either. Yeah, but every but but in general, I

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Speaker 1: mean hoggin Does is fantastic, amazing. Do you remember that

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Speaker 1: time we made ice cream like forever Go and when

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Speaker 1: in East Hampton in the ice in my ice cream machine? Yeah, yeah,

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Speaker 1: you had that massive ice cream machine. It's so funny

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Speaker 1: because I see so many different types of ice cream

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Speaker 1: makers now that are like, I don't know, like as

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Speaker 1: big as your iPhone. Basically I had this. It was

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Speaker 1: like it was it was similar to like when you

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Speaker 1: see one of those massive like espresso machines. No, it

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Speaker 1: was like the size of the dining room table. But

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Speaker 1: it made like a pint of ice cream. It was

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Speaker 1: ridiculous and it took forever. I know, I got rid

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Speaker 1: of it. It's the only time I've made ice cream,

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Speaker 1: I think. Yeah, I mean making ice cream is fun. Yeah,

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Speaker 1: and it's actually pretty easy if you have the right equipment. Yeah, totally.

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Speaker 1: But also I like Ben and Jerry's Oh so good.

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Speaker 1: Ben Jerry's fish Fish food is like one of my

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Speaker 1: signature flavors. I like the coconut almond something, yeah, they

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Speaker 1: call it. I'm a big coconut fan as well. And

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Speaker 1: then I like, I love graters. I would say my

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Speaker 1: favorite flavor in American made ice cream is the black

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Speaker 1: raspberry chip graters. It's so good. Yeah, you always have

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Speaker 1: a lot of that. Well, they have these sheets, sheets

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Speaker 1: of chocolate running through while their will their ice creams.

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Speaker 1: It's not just like little chips. So what they do

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Speaker 1: is while they're making so as the ice cream is

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Speaker 1: being churned, at the very end, they take melted chocolate

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Speaker 1: and they let the chocolate drip into the ice cream,

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Speaker 1: and then the and then the temperature. The cold temperature

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Speaker 1: basically sort of like freezes the chocolate immediately. But they

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Speaker 1: literally have it's like streaks of chocolate and you know,

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Speaker 1: sometime it's like sometimes you get like this basically like

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Speaker 1: a chocolate bar and your and your ice cream pint.

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Speaker 1: It's so it's so good. What about alternative ice creams? Yeah,

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Speaker 1: I mean it's so funny because I am not I

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Speaker 1: really don't like cut things out out of my diet

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Speaker 1: per se. But I am a really big fan of

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Speaker 1: like some vegan ice cream. I really like Van Lewin's,

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Speaker 1: but I really like Craig's Vegan ice cream. They have

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Speaker 1: this mel. I also love mint chip ice cream, and

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Speaker 1: I usually want it to be like green, like I

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Speaker 1: kind of like that grasshopper e green mint chip. But

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Speaker 1: Craig's Craig's Vegan, their melrose mint chip flavor is like

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Speaker 1: I'm obsessing over it right now. You tell about Craig's,

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Speaker 1: the restaurant in Beverly Hills. They have their own ice

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Speaker 1: cream company. Really but can you buy it in stores? Yeah?

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Speaker 1: And pints really? Yes? Like where like like Bristol Farm

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Speaker 1: Full Foods. Yeah, interesting, but yeah, they're there. Melrose mint

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Speaker 1: chip flavor I love because it tastes it in the

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Speaker 1: consistency is similar in this sense too. It tastes like

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Speaker 1: a peppermint patty. It's really good. Now I will tell

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Speaker 1: you that I don't like alternative anything I know, and

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Speaker 1: and and actually I will I will admit that that's

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Speaker 1: not really a good attitude because at some point I

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Speaker 1: usually come around. You might say that you don't like

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Speaker 1: alternative things, but you try everything, like if there if

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Speaker 1: I bring you something, I'm like, Dad, I love this

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Speaker 1: vegan cheese. I love this vegan ice cream. It's not

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Speaker 1: like you're gonna be like, oh, I'm not interested. You'll

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Speaker 1: try anything I know, but I am. But I have, like,

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Speaker 1: I have a pattern of being skeptical of new things

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Speaker 1: like that, especially when it infringes upon something that I

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Speaker 1: really like in general. Like, for instance, you know, there's

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Speaker 1: there's an incredible success story when it comes to you know,

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Speaker 1: alternative meats, you know burgers, what's the names possible foods,

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Speaker 1: and then there's another one. What's the other one? Plant

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Speaker 1: based burgers, Beyond beyond meat. Okay, so yeah, so there's

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Speaker 1: beyond meat and impossible foods, impossible burger and it's listen,

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Speaker 1: I mean, there's success. I'd love to have a piece

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Speaker 1: of that company because they're they're they've blown up and

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Speaker 1: people people have really have really liked it. It's not

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Speaker 1: for me. I mean, and and you know, I've tried

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Speaker 1: to sort of get into it, and I just my

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Speaker 1: feeling is, and this is just my personal feeling, is

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Speaker 1: that if I want to eat a burger, I'm going

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Speaker 1: to eat a beef burger. And if i want to

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Speaker 1: have a veggie burger, then I'm going to make a

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Speaker 1: burger that's made out of vegetables. It's just it's just

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Speaker 1: my my approach to how I want to eat a burger.

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Speaker 1: That said, in the ice cream department, there's been some

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Speaker 1: there's been a lot of alternative ice creams, which is

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Speaker 1: sort of the growing market in that in that business,

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Speaker 1: and I haven't really been loving anything that changed. I

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Speaker 1: found a company called Wild Goood and I invested in it.

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Speaker 1: Not not a lot, not not a big investment. I

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Speaker 1: just I just wanted to be part of it because

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Speaker 1: I was so enthusiastic about it. And let me tell

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Speaker 1: you why. First of all, the flavors are great. The

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Speaker 1: density of the ice cream is really good. It's not

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Speaker 1: really ice cream, but the density of the frozen dessert

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Speaker 1: or whatever you want to call it, the plant based

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Speaker 1: ice cream I guess you want to call it, has

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Speaker 1: really good density. Well, that's important to you, very important.

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Speaker 1: And it's made with extra virgin olive oil from grease

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Speaker 1: and water. That's that's sort of the the base. And

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Speaker 1: then there's the hero ingredient. And the sugar is made

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Speaker 1: out of beet sugar. It like one pint of ice

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Speaker 1: cream is like less than three hundred and fifty calories.

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Speaker 1: It's crazy. Wait, what's beat sugar. It's like extracting because

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Speaker 1: beats can be sweet, right, So the extract they do

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Speaker 1: an extraction of beets and that's what sweetens the ice cream. Interesting,

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Speaker 1: it's not it's not like you know, it's not like

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Speaker 1: cane sugar, got it. Yeah, that's interesting. No, No, And

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Speaker 1: there's no dairy. That's hard though, because with a lot

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Speaker 1: of alternatives, it's like sometimes you need a lot of

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Speaker 1: sugar to make it taste good, no matter what it is. Yeah, exactly.

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Speaker 1: That's that's my problem with some of these alternative milks. Right.

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Speaker 1: But but yeah, but I'm just telling you, like I

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Speaker 1: was wowed by this and and so yeah, and so

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Speaker 1: I'm obviously I'm rooting for them because I think there

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Speaker 1: I think they have a there's a guy in grease

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Speaker 1: who created this this ice cream, and he's been Oh

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Speaker 1: my god, you're going to be obsessed with grease. Now,

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Speaker 1: Oh it's not. It's not even about that. Again, it's

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Speaker 1: the Mediterranean diet. It's like the thing right that I've

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Speaker 1: been gravitating towards for the last twenty years and so so,

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Speaker 1: so you know the fact that this guy was able

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Speaker 1: to come up with this is insane. I mean it's

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Speaker 1: such a cool story and a great product. I mean,

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Speaker 1: and you can have a create you can have a

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Speaker 1: great story and if the products not good, it can

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Speaker 1: it can only it can't last. Do you have a

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Speaker 1: favorite flavor yet? When can we try this? I think

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Speaker 1: it launches in March. Okay, there's like eight there's like

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Speaker 1: eight flavors. I think there is a midship actually, so

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Speaker 1: we know we know what you'll be doing. I like

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Speaker 1: the pistachio one. Actually, what a surprise it is what

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Speaker 1: it is, so basically, I'm just I just have some

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Speaker 1: like some granulated sugar and some heavy whipping cree and

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Speaker 1: I'm just whipping it by hands until you get like

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Speaker 1: soft peaks. I was just saying, made that the perfume.

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Speaker 1: Damard cherries, Yeah, those are the cherries that like they're

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Speaker 1: They're fantastic for Manhattan's also, oh my god. Okay, So

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Speaker 1: we have the cream, we have some bittersweet chocolate sauce.

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Speaker 1: I have some pistachios that I'm gonna shop as well.

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Speaker 1: So to me, when you're making a Sunday, I mean

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Speaker 1: you have you have to think about it like actually

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Speaker 1: composing a dish, right, So you want to start with

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Speaker 1: great ingredients obviously that you like. So I'm gonna, I'm gonna,

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Speaker 1: I'm just gonna go all pistachio today. So this is

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Speaker 1: really a pistachio, chocolate and cherry Sunday. And you know

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Speaker 1: the Maraschino cherries that you see in the and ice

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Speaker 1: cream parlors that are like that bright red. I mean

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Speaker 1: it's just red dye. It's just like the version of

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Speaker 1: the classic Amarrad cherries that we bought today there was

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Speaker 1: real club. Yeah yeah, so good. So we have chopped pistachios,

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Speaker 1: pistachio gelato, bittersweet chocolate sauce, and Miranda cherries, and then

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Speaker 1: we have the wood cream. And then the reason why

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Speaker 1: I'm chopping pistachios to go on top of the pistachio

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Speaker 1: gelato is because I want that crunch, right, you know,

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Speaker 1: and I think that as if you were like to

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Speaker 1: have like peanuts on poppers. Yes, exactly. It's like a

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Speaker 1: very key thing. This is kind of a fancyish Sunday.

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Speaker 1: But you know, we have the ingredients, so why not

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Speaker 1: make it. You haven't you haven't talked about your your

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Speaker 1: real ice cream roots, which are what your first job

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Speaker 1: Baskin Robbins. So my first my first job that I

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Speaker 1: can talk about is Baskin of Robbins, and I can

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Speaker 1: talk about it. Don't overlook that comment. And no bastard,

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Speaker 1: Like I was like I think sixteen or seven, sixteen

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Speaker 1: or something like that, maybe seventeen. Yeah, and you know

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Speaker 1: I was scooping ice cream at Basket Robbins around the

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Speaker 1: corner for my house and you know, in New York City,

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Speaker 1: and I was like in heaven. And you know you

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Speaker 1: asked me about banana splits before. It's like, I love

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Speaker 1: banana splits, but that's my first memories of making banana splits.

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Speaker 1: Where's the Baskin Robbins. So you would take the banana,

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Speaker 1: peel it, cut it down the middle, you'd put one

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Speaker 1: like lengthwise, you'd put one on each side. Of the

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Speaker 1: of the of the boat, so to speak. And then

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Speaker 1: three scoops of different ice cream whatever they wanted. And

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Speaker 1: then three different kinds of sauces. Or they could be

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Speaker 1: chocolate or like some butterscotch sauce, or there might be

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Speaker 1: a strawberry sauce or a pineapple sauce. And then there

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Speaker 1: was like nuts. They were like, you know, they were

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Speaker 1: like like wet walnuts or or just dried you know,

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Speaker 1: I don't know, peanuts, I can't remember, god, And then

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Speaker 1: whip cream. You know, it was crazy. But the but

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Speaker 1: the but the granddaddy of the mob was called the Matterhorns.

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Speaker 1: Seven scoops of ice cream, seven sauces, get at me.

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Speaker 1: Oh my god, I did it when I was a kid.

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Speaker 1: I remember walking in and like and they knew me

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Speaker 1: in there before I was working there, and they were like,

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Speaker 1: what a surprise. And I was like, I'm ready star

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Speaker 1: hit me with the mannh God like it was a challenge,

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Speaker 1: and I like I went and sat on like a

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Speaker 1: stoop somewhere and ate it with my friends. Yeah, but

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Speaker 1: you know, listen, that's that was my That was my

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Speaker 1: sort of intro to the world of ice cream that

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Speaker 1: I now live in. Yeah, like I would would be

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Speaker 1: so fun to own like an ice cream shop, like

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Speaker 1: a gelato shop with like a coffee bar, Hey the

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Speaker 1: world or oystery? Don't we do that? Stream? No? You want?

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Speaker 1: You love coffee bars? Okay, okay, I love ice cream?

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Speaker 1: Why don't we? Why don't we have like I mean,

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Speaker 1: obviously that makes perfect sense. When you go to Italy,

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Speaker 1: you go to like they always have like gelato and

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Speaker 1: like the coffee bars and stuff like that. Yeah, that's true,

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Speaker 1: all right, a little parlor, Yeah great, what should we

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Speaker 1: call it? Sophie's, Bobby and Sophie's. That's original. So which

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Speaker 1: is okay wait, yeah, vanilla or chocolate? You only get

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Speaker 1: to choose one vanilla the world. The world is separated

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Speaker 1: by vanilla and chocolate. Yeah, I'm chocolate. Yeah, I like

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Speaker 1: vanilla based ice creams. Okay, that's not what I asked,

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Speaker 1: but that's the But that's really what it comes down to.

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Speaker 1: Like when you say vanilla or chocolate, yes, of course

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Speaker 1: it's vanilla or a chocolate, But then there's like chocolate

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Speaker 1: based ice creams that have other stuff in it, and

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Speaker 1: then there's you know, like vanilla ice creams that have

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Speaker 1: other stuff in it so like so people right, So

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Speaker 1: that's what that's how people gravitate. Yeah, so you go

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Speaker 1: to the chocolate end. I'm always on the chocolate side

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Speaker 1: because I want like the chocolate hazel nutty taste. Actually,

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Speaker 1: you know what, up until recently, it was really hard

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Speaker 1: to find ice cream in the Los Angeles. What well,

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Speaker 1: let's go back before Salt and Straw showed up. Okay,

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Speaker 1: where else where where were you getting ice cream? Yeah?

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Speaker 1: I guess that's a good point. Van Lewis has been

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Speaker 1: has been around for a while. I think I looked

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Speaker 1: that up. That's New Wish too. I'm telling you, like

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Speaker 1: five Newish. Five years ago, I had a hard time.

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Speaker 1: I remember I was staying in a hotel and I

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Speaker 1: said to the concierge of the hotel, where can I

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Speaker 1: get great ice cream in LA And the guy did

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Speaker 1: not know where to send me. Oh my god. And

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Speaker 1: this is a warm weather place. Yeah, okay, but now

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Speaker 1: it's it's starting to change. Now you can go to

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Speaker 1: Italy and get some gelato by the scoop, or you

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Speaker 1: can go to Salt and Straw, McConnell's, Jenny's, what's the

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Speaker 1: place in Brentwood Rose Creamery oh yes, yeah, that's good

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Speaker 1: as well. Rose sweet rose so good. Yes, yeah, that's good. Homemade,

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Speaker 1: that's really good homemade ice cream. You know what's funny

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Speaker 1: is that I would never like be this person, but

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Speaker 1: I when I go to Salt and Straw, I love

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Speaker 1: the lavender honey ice cream flavor. I love it. I

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Speaker 1: can't explain it, but I love it. Let's talk about this.

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Speaker 1: So there's been a little bit of a wave in

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Speaker 1: the last few years, like Salt and Straw, Jenny's ice Cream,

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Speaker 1: where the where the flavors are I would call them,

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Speaker 1: you know, sort of creative to esoteric. You know, they

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Speaker 1: they're not what you expect, right, and they use a

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Speaker 1: lot of savory ingredients as well, that again you wouldn't

408
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Speaker 1: expect in sort of a sweet dessert or an ice cream.

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Speaker 1: How do you feel about those? You know, it's exciting

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Speaker 1: to me because I think when you think about ice cream,

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Speaker 1: there's you know, you're very simple, basic everyday flavors that

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Speaker 1: are always going to be the same. Like if you

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Speaker 1: go to Hogandaws, you know exactly what flavors they are

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Speaker 1: going to have. Maybe they feature some one new one,

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Speaker 1: but it's going to be your very basic running the

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Speaker 1: mill flavors, which is great because that's homey, that's usually

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00:22:46,280 --> 00:22:48,920
Speaker 1: what you want. But what's exciting about Salt and Straws

418
00:22:49,280 --> 00:22:52,640
Speaker 1: They change their flavors constantly, so there's always something new

419
00:22:52,680 --> 00:22:54,840
Speaker 1: to try. They always flip their menu, they announce it,

420
00:22:54,840 --> 00:22:56,440
Speaker 1: and you're like, oh, well, I want to go try

421
00:22:56,440 --> 00:22:59,520
Speaker 1: these flavors because even if it's not your favorite flavor,

422
00:22:59,640 --> 00:23:03,080
Speaker 1: they will all taste good. So I'm into it. Do

423
00:23:03,119 --> 00:23:07,200
Speaker 1: you remember you and I have been to Roam together twice? Right?

424
00:23:07,560 --> 00:23:10,600
Speaker 1: We went for Christmas about four years right, Yeah, and

425
00:23:11,000 --> 00:23:12,359
Speaker 1: I took you when you were like, I don't know,

426
00:23:12,480 --> 00:23:14,760
Speaker 1: thirteen or something. Yeah. I think all we did was

427
00:23:14,800 --> 00:23:17,440
Speaker 1: go to gelato shops. We were there for three days

428
00:23:17,480 --> 00:23:19,399
Speaker 1: and we went to nine we had we had a

429
00:23:19,400 --> 00:23:22,600
Speaker 1: lotto nine different times. I counted it because I was like,

430
00:23:22,920 --> 00:23:28,399
Speaker 1: I was like, this is ridiculous. I mean to gelato shops.

431
00:23:28,440 --> 00:23:30,280
Speaker 1: Oh Like, see, like Salt and Straw right now has

432
00:23:30,280 --> 00:23:33,679
Speaker 1: this bourbon caramelized honeycomb flavor. I mean that's okay, But

433
00:23:33,720 --> 00:23:37,879
Speaker 1: to me that that's that's like that makes perfect sense

434
00:23:37,960 --> 00:23:41,320
Speaker 1: for an ice cream. It's a little bit more banana

435
00:23:41,359 --> 00:23:45,000
Speaker 1: avocados or bay Okay, that's not even that that crazy.

436
00:23:45,040 --> 00:23:47,040
Speaker 1: But you're I know you're talking about you're talking about

437
00:23:47,040 --> 00:23:49,120
Speaker 1: the ones with like the blue cheese sort of thing

438
00:23:49,240 --> 00:23:53,880
Speaker 1: or like like rosemary, like right exactly. I mean rosemary

439
00:23:53,960 --> 00:23:56,560
Speaker 1: is a very strong ingredient right period. And then when

440
00:23:56,600 --> 00:24:00,960
Speaker 1: you put it with with with Zert's, you know, I'm

441
00:24:01,000 --> 00:24:04,640
Speaker 1: not sure about it. I like classic things. People talk

442
00:24:04,680 --> 00:24:06,199
Speaker 1: to me about this all the time. You know, they

443
00:24:06,240 --> 00:24:09,600
Speaker 1: say like, oh, that's so like ordinary or pedestrian. Like

444
00:24:09,600 --> 00:24:13,520
Speaker 1: when when they hear like, oh, oh, there's a capraise

445
00:24:13,680 --> 00:24:16,160
Speaker 1: salad on the menu, you know, which is mozzarella, tomato

446
00:24:16,240 --> 00:24:20,960
Speaker 1: and basil, right and delicious. It's it's classic for a reason, right,

447
00:24:21,520 --> 00:24:24,880
Speaker 1: I mean because it works. You know, bacon, egg, and cheese.

448
00:24:24,960 --> 00:24:30,800
Speaker 1: Everything is in threes, bacon, egg and cheese. You know

449
00:24:30,840 --> 00:24:34,679
Speaker 1: that that that sandwich works. We know that we can

450
00:24:34,680 --> 00:24:37,639
Speaker 1: confirm that. I know. It's funny. I owe people people

451
00:24:37,720 --> 00:24:39,520
Speaker 1: like your fans always come up to you and people

452
00:24:39,600 --> 00:24:41,879
Speaker 1: that just like idolize you and they're like, Bobby, Bobby,

453
00:24:42,160 --> 00:24:44,800
Speaker 1: what's your favorite dish? And they you know that they've

454
00:24:44,840 --> 00:24:46,600
Speaker 1: been like waiting to ask you this question, and it's

455
00:24:46,640 --> 00:24:50,200
Speaker 1: so sweet, and you're like ice cream and they're like, oh, yeah,

456
00:24:50,240 --> 00:24:53,080
Speaker 1: what's your favorite thing to eat? Like feel like so disappointed.

457
00:24:53,080 --> 00:24:56,120
Speaker 1: They want something like cooler complex and you're like, oh, oh,

458
00:24:56,160 --> 00:25:04,719
Speaker 1: ice cream. It's just ice cream. So we have some

459
00:25:04,720 --> 00:25:09,159
Speaker 1: pistachio with gelato. Okay. Then and also like Sophie is

460
00:25:09,200 --> 00:25:11,800
Speaker 1: all like how you do it? You know? So I'm

461
00:25:11,840 --> 00:25:15,040
Speaker 1: gonna put the chocolate sauce over the gelato, okay, just

462
00:25:15,080 --> 00:25:17,479
Speaker 1: to kind of glaze it. It's like a little bit

463
00:25:17,480 --> 00:25:20,439
Speaker 1: on each scoop. You were heating up the chocolate sauce. Yeah, well,

464
00:25:20,440 --> 00:25:23,600
Speaker 1: because the chocolate sauce is like in the jar, it's

465
00:25:23,640 --> 00:25:25,639
Speaker 1: really firm, So I just heat it up and like

466
00:25:26,520 --> 00:25:28,400
Speaker 1: most people will heat it up in a microwave at home,

467
00:25:28,480 --> 00:25:30,880
Speaker 1: which works really nicely, take the top off in my microwave,

468
00:25:31,359 --> 00:25:33,000
Speaker 1: but I just put it in a sauce pan with

469
00:25:33,080 --> 00:25:36,800
Speaker 1: water covered, so that's just kind of heats through, okay,

470
00:25:36,840 --> 00:25:40,200
Speaker 1: And then stop being my pistachios. They're so good, Okay.

471
00:25:40,200 --> 00:25:43,440
Speaker 1: Then some pistachios on top, lookin pretty, this is very pretty.

472
00:25:43,680 --> 00:25:47,440
Speaker 1: And then some whipped cream, A few dops of whipped

473
00:25:47,440 --> 00:25:54,320
Speaker 1: cream cream, and then a couple of those cherries on top,

474
00:25:54,359 --> 00:25:56,680
Speaker 1: and the syrup The cherry syrup is also really good.

475
00:25:56,680 --> 00:26:01,400
Speaker 1: It kind of cherries, cherries and pistachio going really nicely together. Yeah. Here,

476
00:26:01,440 --> 00:26:04,320
Speaker 1: take a picture of this lit a little more pistachio.

477
00:26:05,160 --> 00:26:07,240
Speaker 1: So this isn't like a giant Sunday, but it's a

478
00:26:07,240 --> 00:26:10,879
Speaker 1: welcomposed Sunday. It's got three or four ingredients. It's not

479
00:26:10,960 --> 00:26:16,359
Speaker 1: crazy amounts of ice cream. Yeah, all right, let's see,

480
00:26:16,480 --> 00:26:21,600
Speaker 1: let's go. But you know what, you know, what's what

481
00:26:21,640 --> 00:26:24,280
Speaker 1: else is really really great? I mean milk shakes. The

482
00:26:24,280 --> 00:26:27,280
Speaker 1: milkshakes we make at Bobby's Burgers is like they're stupid good.

483
00:26:27,440 --> 00:26:30,920
Speaker 1: It's eleven ounces of ice cream, the hero ingredient whatever

484
00:26:30,920 --> 00:26:33,359
Speaker 1: it is, like chocolate, pistachio, you know, whatever it is,

485
00:26:33,400 --> 00:26:35,280
Speaker 1: and then like literally like a couple of ounces of

486
00:26:35,320 --> 00:26:37,239
Speaker 1: milk to thin it out and then blended. That's it.

487
00:26:37,359 --> 00:26:41,800
Speaker 1: So basically you're just getting blended ice cream. It's so delicious.

488
00:26:41,800 --> 00:26:45,000
Speaker 1: What was your favorite flavor? What's my favorite flavor? Yeah?

489
00:26:45,040 --> 00:26:47,879
Speaker 1: What do you mean? Like, what's your favorite milkshake flavor

490
00:26:47,920 --> 00:26:52,480
Speaker 1: at BBP? The pistachio. Okay, listen, you've got you've got

491
00:26:52,520 --> 00:26:56,919
Speaker 1: a lot of flavors. Well, the most popular is vanilla,

492
00:26:57,160 --> 00:27:01,120
Speaker 1: then chocolate. Cookies and cream is very popular. I love

493
00:27:01,200 --> 00:27:04,440
Speaker 1: cookies and cream, and then the one and then black

494
00:27:04,440 --> 00:27:06,920
Speaker 1: and white. Oh, the black and white is great, which

495
00:27:06,960 --> 00:27:10,560
Speaker 1: is what I your your grandfather and I would alway

496
00:27:10,600 --> 00:27:12,720
Speaker 1: he would always take me for a black and white milkshake.

497
00:27:12,760 --> 00:27:14,399
Speaker 1: That's what we would do, like when I was when

498
00:27:14,400 --> 00:27:17,440
Speaker 1: I was really small, we would watch sports on TV

499
00:27:18,000 --> 00:27:21,080
Speaker 1: and he'd get like we'd get hero sandwiches and he'd

500
00:27:21,080 --> 00:27:24,720
Speaker 1: get a black and white milkshake for us. That was

501
00:27:24,760 --> 00:27:27,359
Speaker 1: like that was that was like our day watching you know,

502
00:27:27,359 --> 00:27:30,560
Speaker 1: baseball or something. Your treat. Yeah, yeah, your black and

503
00:27:30,600 --> 00:27:34,120
Speaker 1: white milkshake is really good. I mean it's vanilla ice

504
00:27:34,119 --> 00:27:36,560
Speaker 1: cream with chalk and syrup in it. Yeah. Oh, cookies

505
00:27:36,600 --> 00:27:38,320
Speaker 1: and cream. Yeah, we didn't even real talk about cookies

506
00:27:38,320 --> 00:27:40,520
Speaker 1: and cream. I love cookies and cookies and cream is

507
00:27:40,640 --> 00:27:43,280
Speaker 1: an amazing Who came out with that? Andree I kind

508
00:27:43,280 --> 00:27:44,680
Speaker 1: of feel like there used to be a company. I

509
00:27:44,720 --> 00:27:47,520
Speaker 1: don't even think it exists anymore called Siddutos. Do you

510
00:27:47,520 --> 00:27:50,040
Speaker 1: know that place? No. I think they were the first

511
00:27:50,119 --> 00:27:52,440
Speaker 1: people to come out with with cookies and cream. It's

512
00:27:52,480 --> 00:27:55,160
Speaker 1: like you know chocolate. It was Oreos and vanilla ice

513
00:27:55,160 --> 00:27:58,080
Speaker 1: cream just blended up together. It's so good. Yeah. I

514
00:27:58,119 --> 00:27:59,840
Speaker 1: don't know if that I don't know if that is

515
00:28:00,000 --> 00:28:02,760
Speaker 1: accurate in terms of like who started it. That's what

516
00:28:02,800 --> 00:28:07,320
Speaker 1: I remember. Who knows? You know, nothing's original. Everybody borrows

517
00:28:07,359 --> 00:28:09,760
Speaker 1: and steals from everybody else. It's it's the way the

518
00:28:09,760 --> 00:28:13,760
Speaker 1: world works. It's called influencing. Oh okay, who it is?

519
00:28:13,800 --> 00:28:16,640
Speaker 1: I mean that's It's like it's like it's at some

520
00:28:16,720 --> 00:28:19,400
Speaker 1: point like where does it all? Where does it all begin?

521
00:28:19,760 --> 00:28:23,000
Speaker 1: You know. It's like when when people get accused of

522
00:28:23,000 --> 00:28:25,879
Speaker 1: stealing other people's ideas and food, it's like, what are

523
00:28:25,880 --> 00:28:28,439
Speaker 1: you talking about? Like how far do you want to

524
00:28:28,440 --> 00:28:32,680
Speaker 1: go back? You know, it's like, oh, that roasted chicken.

525
00:28:33,000 --> 00:28:36,760
Speaker 1: You stole my idea about the roasted chicken. Okay, so

526
00:28:37,440 --> 00:28:40,960
Speaker 1: you use lemons, I use lemons. Wait, who invented the chicken?

527
00:28:41,400 --> 00:28:44,320
Speaker 1: Like who invented the roasted chicken? Let's go back there

528
00:28:44,360 --> 00:28:47,560
Speaker 1: and find that person. It's like it's like that's what's

529
00:28:47,560 --> 00:28:50,680
Speaker 1: great about my business, which is that it's so incredible.

530
00:28:50,720 --> 00:28:53,160
Speaker 1: Like for ninety nine point nine percent of the time,

531
00:28:53,920 --> 00:28:58,160
Speaker 1: everybody's so generous with their knowledge and their information. We

532
00:28:58,320 --> 00:29:01,440
Speaker 1: pass it back and forth to each other because who cares.

533
00:29:01,560 --> 00:29:04,160
Speaker 1: I mean, it's just like we're just cooking, you know.

534
00:29:04,200 --> 00:29:07,240
Speaker 1: I mean we're making food and so like, and we're

535
00:29:07,240 --> 00:29:10,640
Speaker 1: all inspired by everybody else. That's that's what happens. You know.

536
00:29:10,640 --> 00:29:13,720
Speaker 1: I go someplace, I go to a restaurant and I

537
00:29:14,200 --> 00:29:16,560
Speaker 1: see something I love. I'm not gonna just pick it

538
00:29:16,640 --> 00:29:18,960
Speaker 1: up and put it on a plate in my own restaurant,

539
00:29:19,000 --> 00:29:21,440
Speaker 1: but I'm gonna be inspired by something that I saw, right,

540
00:29:21,840 --> 00:29:24,640
Speaker 1: and it's gonna it's gonna get my sort of creative

541
00:29:24,680 --> 00:29:28,400
Speaker 1: juices going totally. Yeah. Okay, all right, I'm gonna make

542
00:29:28,400 --> 00:29:31,960
Speaker 1: you a sign day. What do you want vegan ice cream? No?

543
00:29:32,040 --> 00:29:36,000
Speaker 1: I want to banana split? All right? Coming up right now.

544
00:29:40,040 --> 00:29:42,600
Speaker 1: Always Hungry is created by Bobby Flay and Sophie Flay.

545
00:29:42,920 --> 00:29:47,760
Speaker 1: All Right. Executive producer is Christopher Hasiotis. Always Hungry is produced, edited,

546
00:29:47,800 --> 00:29:51,120
Speaker 1: and mixed by Jonathan hass Beessler. Always Hungry is engineered

547
00:29:51,120 --> 00:29:54,080
Speaker 1: by Sophie Flay. For more podcasts from My Heart Radio,

548
00:29:54,240 --> 00:29:58,360
Speaker 1: visit the iHeartRadio app, Apple podcast, or wherever you listen

549
00:29:58,400 --> 00:29:59,360
Speaker 1: to your favorite shows