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

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Speaker 2: My friend Glenn Close brought Ryan Johnson to the River

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Speaker 2: Cafe where they were filming Wake Up Dead Men, the

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Speaker 2: third Knives Out movie, and for the rest of the

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Speaker 2: summer he was what we call a regular yesterday sending

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Speaker 2: me photos of her new grandson. These were her words, Ruthie.

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Speaker 2: Working with Ryan is a highlight of my career. He

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Speaker 2: wrote a great script, cast an amazing stable of actors,

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Speaker 2: and set us on a sublime adventure together. Ryan is

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Speaker 2: a master storyteller who makes work both serious and wildly fun.

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Speaker 2: I am honored to call him a friend. Well, if

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Speaker 2: a friend of mine says that about a friend of hers,

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Speaker 2: I do believe her. Family is crucial to Ryan. He

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Speaker 2: talks movingly about his father's influence on his career. His

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Speaker 2: earliest film memory being put in the car by him

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Speaker 2: to go see Star Wars Age five.

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Speaker 1: Yeah must have been yeah, maybe.

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Speaker 2: Yeah. We're here together at the River Cafe to talk

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Speaker 2: about family and friends, movies and food. It's going to

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Speaker 2: be serious and hopefully wildly fun. Thank you for coming.

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Speaker 3: Thank you for that beautiful introduction. I owe Glenn a

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Speaker 3: big hug.

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Speaker 2: I think the first time you came came with Glynn,

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Speaker 2: did we might?

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Speaker 3: I think I might have been here a few times,

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Speaker 3: but that's one of the first times we really connected.

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Speaker 2: Yeah. Yeah, when we had Sunday lunch and we kept

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Speaker 2: trying to have other times, watched the World Cup together.

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Speaker 1: I'm all right and family family.

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Speaker 2: Yeah, and you're here now with your family. Tell you,

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Speaker 2: tell me what you're doing in London.

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Speaker 3: So we finished shooting and cutting together the movie Wake

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Speaker 3: Up deed mannon right now.

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Speaker 1: We're recording the score.

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Speaker 3: So we're at Abbey Road and my cousin Nathan, who's

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Speaker 3: my composer, and we've been making movies together since we

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Speaker 3: were ten years old.

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Speaker 1: He's here because we're at Abbey Road, and because.

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Speaker 3: I'm really close to my extended family, including my aunts

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Speaker 3: and uncles and two of my uncles who really kind

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Speaker 3: of gave Nathan and I sort of a real love

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Speaker 3: of music growing up. I brought them out with us.

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Speaker 3: The music that I keep coming back to in my

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Speaker 3: life is mostly stuff that they were playing, you know,

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Speaker 3: when I was when I was a kid, it was

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Speaker 3: mostly kind of like the folk crock era of like

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Speaker 3: you know, a lot of Jonny Mitchell, a lot of

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Speaker 3: Neil Young lot. It was kind of that era of

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Speaker 3: sort of of post hippie sort of sort of full crock.

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Speaker 3: But yeah, and my dad also, that was a big

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Speaker 3: connecting point.

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Speaker 2: I think that music stays with you for the rest

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Speaker 2: of your life. Somebody said that buying music, you mostly

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Speaker 2: buy your music between the ages of seventeen and say

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Speaker 2: twenty two, and that's the music that stays with you.

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Speaker 1: It imprints. I think so.

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Speaker 3: And there's I think there's an argument to me made

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Speaker 3: that everything that most of kind of the major taste

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Speaker 3: things in your life end up getting set kind of

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Speaker 3: you know, before you're fifteen. I think that early stuff

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Speaker 3: that sitting in the back of the car with your

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Speaker 3: dad and with whatever song was on that that you know,

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Speaker 3: the forms, forms, the grooves.

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Speaker 2: I think, could you've recorded them anywhere or was it

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Speaker 2: important to you to come back to London.

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Speaker 3: Well, we've done the past few movies at Abbey Road

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Speaker 3: and it's just it's a really special place for a

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Speaker 3: lot of reasons, but also a lot of the people

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Speaker 3: that Nathan works with are out here and we just

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Speaker 3: know the musicians are so good and it's also it's

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Speaker 3: a it's you know, it's a treat.

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Speaker 1: Yes, that's why I'm here. Really, the podcasts score while

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Speaker 1: we're here, while we're here.

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Speaker 2: It is amazing. It's so exciting to see how many

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Speaker 2: movies are being made in England at the moment.

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Speaker 1: And the cruise are so wonderful British Cruis.

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Speaker 2: Is that true?

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Speaker 3: It's so so true. It feels like making a family

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Speaker 3: movie kind of in the best way. My experiences, including

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Speaker 3: Star Wars, which was a huge production, but it's still

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Speaker 3: everybody in it cared so much. And when I did it,

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Speaker 3: I kind of chalked that up to, well, is it

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Speaker 3: because we're making a Star Wars movie and everyone.

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Speaker 1: Grew up with it?

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Speaker 3: But then being here again making this movie, I was like,

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Speaker 3: oh no, this is just everyone's just stoked.

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Speaker 2: Did you grow up thinking that food and work, in

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Speaker 2: school and life was that part of your family? Was

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Speaker 2: it all integrated into a home life. Did you sit

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Speaker 2: down for dinner most nights?

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Speaker 3: You know, we did, That's one thing. We did, sit

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Speaker 3: down for dinner every single night. And my mom would

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Speaker 3: always cook. Her dad was Italian and her mom was

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Speaker 3: a really good cook, and most of my childhood kitchen

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Speaker 3: memories are from.

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Speaker 1: My mom's mom.

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Speaker 2: But she wasn't Italian.

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Speaker 1: No, she wasn't Italian.

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Speaker 3: She was Oh is she she was? I think mostly yeah, British.

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Speaker 3: But she would make pies and she would make Yeah,

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Speaker 3: she was a very good cook. And so most of

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Speaker 3: my sitting in the sitting in the kitchen memories are

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Speaker 3: from her. Did she live nearby, No, she lived in Illinois.

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Speaker 3: So we would go to like Mondaline, Mundoline, Illinois, which

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Speaker 3: is a little suburb in Illinois. It's also where I

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Speaker 3: got My uncle had a pizza place called Pizza Toni,

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Speaker 3: and that's where I got introduced like thin crust, thin

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Speaker 3: crust pizza. Yeah, and it was the most delicious thing

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Speaker 3: I'd ever taste.

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Speaker 1: I was just like, oh, that's yeah.

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Speaker 2: You would come from Maryland or from la.

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Speaker 3: So I was born in Maryland, but we were only

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Speaker 3: there for like a year or two. I don't really

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Speaker 3: have any Maryland memories really. I was a kid in Colorado, Colorado.

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Speaker 1: Yeah, it's where my dad's family. You're never in Englewood.

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Speaker 2: I went to school in Carbondale.

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Speaker 1: Oh yeah, yeah. Yeah.

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Speaker 2: It was very kind of a school on a ranch. Oh,

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Speaker 2: kind of one of those very liberal schools where they

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Speaker 2: thought education was part of the academic and the restree

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Speaker 2: road horses and you know made it was really it

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Speaker 2: was good.

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Speaker 1: Yeah I missed that. Do you miss the mountains?

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Speaker 2: I miss the mountains, Yeah, I do. The summer in

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Speaker 2: the mountains I was sometimes, you know, you could keep

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Speaker 2: the beach and see the flowers and the mountains.

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Speaker 1: I do find myself craving. Yeah.

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Speaker 3: I got to get up to the mountains every once

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Speaker 3: in a while, even though I don't really ski anymore.

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Speaker 3: But yeah, I don't know, there's something about it. It's

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Speaker 3: growing up there. You do just kind of start craving it.

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Speaker 2: Yeah, So tell me more about the food. So you

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Speaker 2: had your grandmother's food when you went to visit her,

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Speaker 2: to visit her, did your mom work did she have No,

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Speaker 2: my mom didn't work. She worked because she had kids.

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Speaker 1: But yeah, yeah, yeah she worked a lot.

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Speaker 2: But how many were there?

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Speaker 3: So I'm the oldest, and I have two younger brothers,

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Speaker 3: and after two younger brothers, a younger half brother and

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Speaker 3: then a younger sister.

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Speaker 1: So that's a lot. It's a lot. Well, I have

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Speaker 1: a big of a big family.

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Speaker 3: Also, I'm the eldest of like forty cousins, and I'm

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Speaker 3: as close to some of my cousins as I am

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Speaker 3: to my brothers and sisters, and we're a very very close.

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Speaker 1: Big family.

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Speaker 3: My grandparents on my dad's side would put the effort

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Speaker 3: in to get the whole family together for vacations, and

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Speaker 3: so we'd have these and we would also make movies together.

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Speaker 1: We'd make family movies together. So I would just not.

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Speaker 2: Movies of the family, but you'd actually have a plot,

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Speaker 2: have a plot.

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Speaker 1: Oh, yeah, we always the director, I will.

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Speaker 3: Yeah, I would always, yeah.

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Speaker 1: I would always.

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Speaker 3: Basically they would the poor kids would spend their whole

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Speaker 3: vacation being like conscripted into service making making these.

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Speaker 1: These stupid little It was fun. It was fun.

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Speaker 2: Who wrote them?

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Speaker 1: We didn't.

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Speaker 3: That was what was fun. Is like, so is really

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Speaker 3: me and Nathan and we didn't Nathan tonight, He's coming tonight.

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Speaker 1: Yeah, who's now? Dud does the music.

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Speaker 3: And we would just have an idea, let's do like

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Speaker 3: a James Bond parody or something, and we would write

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Speaker 3: it as we shot, and we would edit in camera

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Speaker 3: and so which I did a lot of shorts in

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Speaker 3: high school that way, and I think that that's a

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Speaker 3: great way to learn because it also teaches you editing

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Speaker 3: at the same time. It's it just teaches you kind

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Speaker 3: of storytelling with a camera.

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Speaker 2: And this is what year, What year?

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Speaker 1: Boy?

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Speaker 3: So I was in grade school up through kind of

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Speaker 3: the mid eighties basically.

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Speaker 2: So this is pre digital editing.

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Speaker 1: It's pre digital, pre digital editing.

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Speaker 3: We were shooting with I mean my first my early

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Speaker 3: movies in junior high I did get a super ereat camera,

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Speaker 3: but I also had it was right around when compact

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Speaker 3: video like high eight was like the new format, and

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Speaker 3: so you could have a camquarder that wasn't huge and

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Speaker 3: have kind of a mini format, and I mean the

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Speaker 3: quality was nothing compared to what's in our phones right now,

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Speaker 3: but it was it was pretty good.

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Speaker 1: And so I made a lot of movies with that.

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Speaker 2: We have a Ryan Johnson film Fest.

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Speaker 1: My god, I went subjective that I went subjected.

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Speaker 2: When you watch them, do you think they're funny?

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Speaker 3: Yeah?

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Speaker 1: I think they're funny because they have my family in them.

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Speaker 1: But I went and subject you to.

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Speaker 2: The River Cafe. We could put a big screen outside,

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Speaker 2: but the food was part of your Was it important

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Speaker 2: because it seems important to you know, it seems like

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Speaker 2: it's important to say the way you eat and the way.

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Speaker 1: Yeah, I mean it wasn't. That's the thing.

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Speaker 3: It's not like I grew up in like a family

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Speaker 3: where it was all about the food. But my dad

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Speaker 3: and my dad was a tell me about your dad.

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Speaker 3: So my dad, who Yeah, he passed away just a

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Speaker 3: few months before I was offered the Star Wars movie.

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Speaker 1: So he passed away.

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Speaker 3: He was too young, he was in his early sixties. Yeah, yeah, oh,

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Speaker 3: thank you. Really, every experience you have, you do kind

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Speaker 3: of filter it through. Boy, what would my dad feel like?

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Speaker 1: Like?

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Speaker 3: I imagine if my dad had been around when we

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Speaker 3: were making the Star Wars movie, he would have camped

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Speaker 3: out on said I would have never He would have

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Speaker 3: been just there every single day. And yeah, he got

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Speaker 3: to see me kind of become sort of someone who

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Speaker 3: could make movies for a living. And he got to

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Speaker 3: see us making Looper, which was kind of my first

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Speaker 3: like bigger movie.

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Speaker 1: But he loved.

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Speaker 3: I think he really wanted to make movies. Honestly, he

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Speaker 3: was such a ham. I think he wanted to be

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Speaker 3: an actor. But I can just like I just think about, Yeah,

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Speaker 3: what it would have been like if he had been

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Speaker 3: around for Star Wars or for these murder mysteries. And

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Speaker 3: I also think about what parts he would have demanded

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Speaker 3: that I write for.

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Speaker 2: Been in.

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Speaker 1: It would have been bigger and bigger parts.

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Speaker 3: Yeah, I'm sure in Star Wars he would want to

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Speaker 3: be like on the deck of a star destroyer or something.

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Speaker 1: Or like yeah, but uh, but I love it. I

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Speaker 1: don't know.

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Speaker 3: It's uh, it's something that yeah, anyone who's is yeah,

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Speaker 3: lost a parent, you know, so it's a long journey.

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Speaker 3: It's not something you kind of go through and get

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Speaker 3: out of. It's something that just, uh, it's part of

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Speaker 3: the road for the rest of your life, you know.

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Speaker 2: It is.

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Speaker 3: Food wise, he was a He wasn't a gourmet. He

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Speaker 3: was a Gormand would he cook. He would cook, Yeah,

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Speaker 3: and he would cook extravagantly. He would He had a

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Speaker 3: like if he was making ribs and making like a

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Speaker 3: barbecue sauce, he would put every spice that he had.

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Speaker 3: And he made a thing called bunny cake, which he

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Speaker 3: would basically make a chocolate cake that had all the

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Speaker 3: chocolate you can imagine it, plus molten Snickers bars. And

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Speaker 3: it was just this molten, just heap of semi li

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Speaker 3: If I congealed chocolate and the motto was nobody likes it,

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Speaker 3: but everybody eats it. But that was just anything he did,

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Speaker 3: he was going to do the most of it and

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Speaker 3: and then include food, and then include eating. And it's

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Speaker 3: not this not not the best and not a refined

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Speaker 3: version of it. But he loved food though, like my

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Speaker 3: dad would just pick up from the local rib joints.

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Speaker 3: It would come home and just like way too much food.

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Speaker 3: And yeah, but but he could be a really really

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Speaker 3: fun guy and he was a big guy in every

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Speaker 3: in every way.

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Speaker 1: Yeah.

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Speaker 2: Did you put him in your childhood movie?

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Speaker 1: I put him in so the one, the one movie that, uh,

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Speaker 1: this was my dad on the set of Looper in

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Speaker 1: his costume. I'll send you the picture. Oh yeah, yeah,

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Speaker 1: well yeah, and.

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Speaker 3: He got to get shot in the face by Bruce

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Speaker 3: Willis in the movie. So it was the highlight of

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Speaker 3: his of his life.

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Speaker 1: He was so happy. He was like he was.

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Speaker 2: Survived or did he die from shot?

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Speaker 1: He died? He gets shot on the face. That yeah

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Speaker 1: was the first. What was your first?

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Speaker 2: Just tell us the trajectory from going from the Super

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Speaker 2: eight movies and the editing to your first movie. Well,

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Speaker 2: did you go to film school?

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Speaker 1: I did. I went to USC.

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Speaker 3: I got rejected like six times from USC and became

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Speaker 3: an English major.

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Speaker 2: I mean, you got rejected from even going.

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Speaker 1: There, from the film from the films.

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Speaker 3: So but there was no place else I wanted to go,

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Speaker 3: So I went undeclared and kept applying. And I mean

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Speaker 3: my grades were terrible in high school because I was

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Speaker 3: just making movie.

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Speaker 2: Yeah, yeah, Do you think that a film school might

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Speaker 2: have recognized that?

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Speaker 3: Maybe, yeah, I guess. I also I also get it though,

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Speaker 3: because they, I mean USC, you know, they take a

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Speaker 3: really limited amount of people.

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Speaker 1: They have so many applicants.

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Speaker 3: But I did end up getting in and like did

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Speaker 3: an undergrad program there and then graduated, and I wrote.

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Speaker 3: I wrote a script for what ended up being my

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Speaker 3: first movie, which was this weird kind of sort of

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Speaker 3: the Maltese Falcon style mystery but in an American high school.

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Speaker 1: Oh it's called Brick.

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Speaker 3: And I wrote it right out of college and basically

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Speaker 3: spent my twenties broke in LA hating Los Angeles and

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Speaker 3: failing to get my movie made, and just kind of

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Speaker 3: working day jobs.

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Speaker 1: And I got I was lucky at.

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Speaker 2: Some of the day jobs.

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Speaker 1: I had some market a restaurant, no I never did.

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Speaker 1: I want that was a dream.

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Speaker 3: I kept applying and I never got working at a restaurant.

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Speaker 1: But I had some really good, great day jobs.

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Speaker 3: Actually I worked at a preschool for deaf kids called

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Speaker 3: the John Tracy Clinic that's in LA and I was

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Speaker 3: kind of their av guy. And I worked at the

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Speaker 3: Disney Channel producing promos just kind of yeah, really really

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Speaker 3: good jobs is really with really lovely people. But the

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Speaker 3: whole time I was just trying to get my first movie.

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Speaker 2: Made and how did that happen?

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Speaker 3: So after years and years of it almost coming together

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Speaker 3: and falling apart, and I finally I met my producer,

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Speaker 3: Rom Bergman, who is still my producer today, and he

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Speaker 3: didn't find the money, but he said, look, you're the

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Speaker 3: way that most people go about trying to make their

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Speaker 3: first movie is they get a budget for their script

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Speaker 3: and someone tells them your movie is going to cost

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Speaker 3: three million dollars and they think, oh, I need to

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Speaker 3: and so then you end up never getting three million dollars.

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Speaker 3: And so Rom said, look, this is a very weird script.

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Speaker 3: I think it's really good, but it's very strange. The

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Speaker 3: only way this will work is if you have control

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Speaker 3: over it. So you need to just figure out how

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Speaker 3: much money you can get together, and then that's your budget,

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Speaker 3: and then you'll make figure out how to make the

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Speaker 3: movie for that. So that's what we did, and it

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Speaker 3: was my family kind of because they're in the home

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Speaker 3: building business. They had had just a big deal just

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Speaker 3: go through, so they had some cash to invest and

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Speaker 3: they made a very stupid investment. So well, investing independent

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Speaker 3: film money. It ended up doing well. Yeah, it ended

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Speaker 3: up being a very good investment, But investing in that

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Speaker 3: indie film, I mean, God bless them.

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Speaker 1: Yeah.

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Speaker 2: Yeah, So I was just going to ask you a question,

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Speaker 2: how did it relate to them? Because I love the

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Speaker 2: multie Feltonist movie. Was it the same sort of?

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Speaker 1: Yeah, it's a genre.

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Speaker 3: So it's basically taking a dashal Hammet like mystery, hard

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Speaker 3: boiled mystery, and just setting it in the modern high school.

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Speaker 3: But all the kids talk like they're in dashal Hammet,

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Speaker 3: and so they all talk in this weird are the

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Speaker 3: sounds insufferable? I think it actually kind of kind of

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Speaker 3: works on the screen, but it's but yeah, so it's

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Speaker 3: basically just a straight up like hard boiled mystery, but

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Speaker 3: set in the high school.

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Speaker 1: It's a very weird hybrid, but it kind of works.

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Speaker 1: I think.

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Speaker 2: Does you film it in black and white?

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Speaker 3: No, we filmed it in color, but a lot of

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Speaker 3: people who like saw it when it came out will

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Speaker 3: come up to me and say how much they loved

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Speaker 3: the black and white cinematography. So people remember it in

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Speaker 3: black and white sometimes when they've seen it.

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Speaker 2: Yeah, Dashal Hammett. We were talking about him the other night.

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Speaker 2: Oh yeah, yeah, she went to jail. Not name me names,

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Speaker 2: didn't he?

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Speaker 1: I think he was blacklisted, so on the whole thing.

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Speaker 1: I know that he was a Pinkerton detective.

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Speaker 2: I know, the McCarthy era when they yeah, people you know,

360
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Speaker 2: had to testify before the House and American Activities.

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Speaker 1: Yeah, he refused.

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Speaker 2: I think he was.

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Speaker 1: He was on the refuse he was. I mean, he

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00:16:10,440 --> 00:16:14,480
Speaker 1: was fascinating. His writing, Oh my god. I love his

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Speaker 1: right and his right.

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Speaker 3: I think people kind of confuse him with Wish Chandler

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Speaker 3: and with sort of I love Chandler too, but Chandler

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Speaker 3: has those kind of long metaphors and kind of like

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Speaker 3: descriptive passages and Hamlets like him away. He's sparse and

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Speaker 3: just like hard cut, and I love his writing.

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Speaker 2: Man.

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Speaker 1: Yeah, yeah, yeah.

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Speaker 3: Yeah, But I made that movie, and then because I

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Speaker 3: had connected with Rom, we just kind of kept making

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Speaker 3: movies together. And some of them, some of them didn't

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Speaker 3: do good, some of them did good, but we were

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Speaker 3: able to keep piecing them together and uh, and we

378
00:16:44,520 --> 00:16:46,440
Speaker 3: were able to keep creative control.

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Speaker 1: I was.

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Speaker 3: I was able to just to always write the next

381
00:16:51,280 --> 00:16:53,760
Speaker 3: movie I wanted to make, and then make it pretty

382
00:16:53,800 --> 00:16:55,640
Speaker 3: much how I wanted to make it. I've been really,

383
00:16:55,680 --> 00:16:56,920
Speaker 3: really lucky in that regard.

384
00:17:03,400 --> 00:17:06,480
Speaker 2: Imagine a state bottled olive oil chosen and bottled for

385
00:17:06,520 --> 00:17:10,400
Speaker 2: The River Cafe, arriving at your door every month. Our

386
00:17:10,480 --> 00:17:14,440
Speaker 2: subscription is available for six or twelve months, with each

387
00:17:14,480 --> 00:17:18,000
Speaker 2: oil chosen personally by our head chefs and varying with

388
00:17:18,040 --> 00:17:21,320
Speaker 2: each delivery. It's a perfect way to bring some River

389
00:17:21,359 --> 00:17:24,639
Speaker 2: Cafe flavor into your home or to show someone you

390
00:17:24,720 --> 00:17:28,240
Speaker 2: really care for them with the gift. Visit our website

391
00:17:28,560 --> 00:17:32,240
Speaker 2: shop the Rivercafe dot co dot uk to place your order.

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Speaker 3: Now, I've never really been in a situation where I've

393
00:17:39,920 --> 00:17:41,840
Speaker 3: been told what to cut and what not to cut

394
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Speaker 3: in a movie. But then the reality is you get

395
00:17:44,000 --> 00:17:46,399
Speaker 3: to the end of the process, you've lost all perspective

396
00:17:46,440 --> 00:17:49,399
Speaker 3: on it, and you're just driving yourself insane, not knowing

397
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Speaker 3: what to what to cut. So you do it, I mean,

398
00:17:52,359 --> 00:17:55,280
Speaker 3: getting some kind of friction. It's never good to have

399
00:17:55,359 --> 00:17:58,760
Speaker 3: your hand forced, but getting your go to I have

400
00:17:59,280 --> 00:18:02,320
Speaker 3: a lot of good filmmaker friends who I show it too,

401
00:18:02,640 --> 00:18:04,560
Speaker 3: and then I have just trusted people who are close

402
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Speaker 3: to me that I show it too.

403
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Speaker 1: But it's hard. It's tough because.

404
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Speaker 3: You, I know, it's like you walk out of a

405
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Speaker 3: movie with even your closest, smartest friends, like another just

406
00:18:13,080 --> 00:18:15,720
Speaker 3: a random movie in a movie theater, and some one

407
00:18:15,720 --> 00:18:17,280
Speaker 3: of them will say something where you just do a

408
00:18:17,280 --> 00:18:20,120
Speaker 3: double take and say, that's completely the opposite of my experience.

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Speaker 3: So you kind of you don't want to dismiss any

410
00:18:23,320 --> 00:18:24,960
Speaker 3: note you don't agree with, because yeah, there might be

411
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Speaker 3: something there, but you also need to remember that. And

412
00:18:28,480 --> 00:18:30,680
Speaker 3: when you're so lost at sea in the editing process,

413
00:18:30,760 --> 00:18:34,560
Speaker 3: the temptation to just grab something solid if it's somebody's

414
00:18:34,600 --> 00:18:37,399
Speaker 3: opinion can be So I don't trying to.

415
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Speaker 2: Get better at restaurant. Yeah, it's no comparison to is

416
00:18:41,040 --> 00:18:44,639
Speaker 2: just cooking the meal. But having an open kitchen, you

417
00:18:44,640 --> 00:18:47,560
Speaker 2: can watch people, you can see their response. You can

418
00:18:47,640 --> 00:18:52,240
Speaker 2: show them. Sometimes they're going like, now, how much.

419
00:18:52,080 --> 00:18:54,680
Speaker 1: Do you do the chefs watch.

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Speaker 2: People something back and if you believe in it, yeah,

421
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Speaker 2: you know, if I believe in what I cooked or

422
00:19:01,560 --> 00:19:05,520
Speaker 2: what we're serving, then it can be somebody's opinion. If

423
00:19:05,560 --> 00:19:09,240
Speaker 2: you have sometimes doubts or if somebody says it's too salty,

424
00:19:09,400 --> 00:19:13,959
Speaker 2: that's really important. But it's all about feedback, isn't it.

425
00:19:13,960 --> 00:19:16,640
Speaker 2: It's how you give the feedback. Even when I eat here,

426
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Speaker 2: do I if I had a great meal, do I go?

427
00:19:19,880 --> 00:19:21,480
Speaker 2: Or if I have something that I didn't think was

428
00:19:21,560 --> 00:19:24,520
Speaker 2: quite right and they're working and last night I was

429
00:19:24,560 --> 00:19:26,919
Speaker 2: in the kitchen, but now I'm sitting down, Do I

430
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Speaker 2: want to go and tell them it doesn't feel right?

431
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Speaker 2: But then if you say that was a great meal,

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Speaker 2: and then the next day you come in you said,

433
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Speaker 2: you know what I told you, it was a great meal. Actually,

434
00:19:37,640 --> 00:19:40,320
Speaker 2: it's always how you give that feedback.

435
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Speaker 1: Tough thing.

436
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Speaker 3: The only thing worse than getting feedback from friends is

437
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Speaker 3: giving feedback to friends.

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Speaker 2: How do you deal with that?

439
00:19:47,920 --> 00:19:50,840
Speaker 3: It's hard, I mean, it's I'm also like I'm not.

440
00:19:51,359 --> 00:19:54,800
Speaker 3: There are some people I think who love conflict. I

441
00:19:54,840 --> 00:19:57,880
Speaker 3: don't love coming and so. But at the same time,

442
00:19:58,440 --> 00:20:00,480
Speaker 3: especially if I'm close enough with the person, and I'll

443
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Speaker 3: always I think if you can be honest, if you

444
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Speaker 3: can not tell them like what they you think they

445
00:20:07,920 --> 00:20:09,800
Speaker 3: should do with it, but if you can be honest

446
00:20:09,840 --> 00:20:11,960
Speaker 3: in a way you can see, we'll be constructive in

447
00:20:12,040 --> 00:20:15,359
Speaker 3: terms of or I guess being honest about your experience

448
00:20:15,400 --> 00:20:17,160
Speaker 3: of it is always helpful.

449
00:20:17,200 --> 00:20:19,159
Speaker 2: I think that's one of the reasons I quite like

450
00:20:19,240 --> 00:20:22,040
Speaker 2: having my family here. Yeah, they will say if I

451
00:20:22,080 --> 00:20:24,480
Speaker 2: call it my son, I said, as the spin I said,

452
00:20:24,480 --> 00:20:26,520
Speaker 2: how is your lunch in the River Cafe on Sunday?

453
00:20:26,560 --> 00:20:29,640
Speaker 2: Said they had a really good time. I go, oh,

454
00:20:29,800 --> 00:20:30,320
Speaker 2: was that bad?

455
00:20:31,480 --> 00:20:32,439
Speaker 1: The weather was lovely?

456
00:20:32,680 --> 00:20:35,480
Speaker 2: Oh it was that bad? Okay, now you can.

457
00:20:36,720 --> 00:20:40,119
Speaker 1: Tell me I was, Yeah, I was.

458
00:20:40,160 --> 00:20:43,320
Speaker 3: I was sitting in the backstage like after a play

459
00:20:43,480 --> 00:20:45,800
Speaker 3: to meet an actor, and another one of the actors

460
00:20:45,840 --> 00:20:48,000
Speaker 3: was there, and their family came in to like and

461
00:20:48,359 --> 00:20:50,520
Speaker 3: just seeing the play, and their mother.

462
00:20:50,840 --> 00:20:53,520
Speaker 1: The actor's mother was like, oh, yeah, how'd you enjoyed?

463
00:20:53,600 --> 00:20:53,760
Speaker 2: Oh?

464
00:20:53,800 --> 00:20:54,080
Speaker 1: Great?

465
00:20:54,119 --> 00:20:56,879
Speaker 3: And there was a pause and the mom said, the

466
00:20:56,960 --> 00:20:59,359
Speaker 3: seats were so much more comfortable than the last show

467
00:20:59,359 --> 00:21:00,280
Speaker 3: they did.

468
00:21:00,320 --> 00:21:01,919
Speaker 1: It was just very I don't know, if they just

469
00:21:01,960 --> 00:21:04,640
Speaker 1: redid them or I was I was, I was, Yeah,

470
00:21:04,640 --> 00:21:09,080
Speaker 1: I was melting. I was melting into a puddle. Yeah,

471
00:21:09,160 --> 00:21:10,840
Speaker 1: your mom, Yeah, she's got the right.

472
00:21:11,359 --> 00:21:12,720
Speaker 2: Are you critical about food?

473
00:21:13,359 --> 00:21:15,600
Speaker 3: I can be, But I think I think, I'm I mean,

474
00:21:15,640 --> 00:21:19,200
Speaker 3: my wife I think has a much more refined palette

475
00:21:19,240 --> 00:21:20,840
Speaker 3: than me. I'm I tell you, I'm a little bit

476
00:21:20,880 --> 00:21:23,560
Speaker 3: of my father's son. If something's delicious, I'm just all

477
00:21:23,600 --> 00:21:25,919
Speaker 3: hap Yeah. And also but also I'm kind of like

478
00:21:25,960 --> 00:21:28,280
Speaker 3: that with movies too, Like I tend to walk into

479
00:21:28,320 --> 00:21:32,560
Speaker 3: a movie kind of very on the movie's side usually,

480
00:21:32,640 --> 00:21:35,280
Speaker 3: and I do the same thing with meals. Usually something's

481
00:21:35,280 --> 00:21:37,560
Speaker 3: got to really smack me in the face for me,

482
00:21:37,840 --> 00:21:38,800
Speaker 3: that's really nice.

483
00:21:39,520 --> 00:21:41,840
Speaker 2: So tell me about Star Wars, because we were going

484
00:21:41,920 --> 00:21:46,280
Speaker 2: from making these films having success and then going to what,

485
00:21:46,840 --> 00:21:49,400
Speaker 2: I mean, what does Star Wars meant to you as

486
00:21:49,440 --> 00:21:51,919
Speaker 2: a child who your father took you to the first

487
00:21:52,800 --> 00:21:53,520
Speaker 2: first one?

488
00:21:53,680 --> 00:21:55,679
Speaker 1: I think beyond even the movies.

489
00:21:55,760 --> 00:21:58,080
Speaker 3: I think for people who were kids when they were

490
00:21:58,119 --> 00:22:01,919
Speaker 3: coming out, the toys meant that the ubiquity of the

491
00:22:01,960 --> 00:22:04,960
Speaker 3: toys meant that the worlds that you were creating in

492
00:22:05,000 --> 00:22:07,719
Speaker 3: your own imagination at home were in that world of

493
00:22:07,800 --> 00:22:09,440
Speaker 3: Star Wars. I think that's a big part of why

494
00:22:09,440 --> 00:22:11,520
Speaker 3: it's so powerful, in addition to the films. I mean,

495
00:22:12,280 --> 00:22:14,720
Speaker 3: but the one two punch of that, so so yeah,

496
00:22:14,760 --> 00:22:16,600
Speaker 3: Star Wars for me was, you know, it's all the

497
00:22:16,640 --> 00:22:20,240
Speaker 3: cliches of of dudes my age of just how Star

498
00:22:20,280 --> 00:22:23,520
Speaker 3: Wars was, you know, beyond movies. It was really kind

499
00:22:23,520 --> 00:22:26,880
Speaker 3: of closer to a mythology that I grew up with,

500
00:22:26,960 --> 00:22:29,080
Speaker 3: and it meant the world to me. And and I

501
00:22:29,160 --> 00:22:31,960
Speaker 3: had I had been kind of committed to I'm just

502
00:22:31,960 --> 00:22:35,639
Speaker 3: going to write and direct my own things, and they had,

503
00:22:35,720 --> 00:22:38,000
Speaker 3: especially after me I made Looper, which was kind of

504
00:22:38,000 --> 00:22:41,600
Speaker 3: a science fiction thing. There were other like franchise stuff

505
00:22:41,680 --> 00:22:45,400
Speaker 3: that like came came knocking, and there were always bigger movies.

506
00:22:45,440 --> 00:22:47,320
Speaker 3: And I had always just kind of said, nah, I

507
00:22:47,359 --> 00:22:49,000
Speaker 3: think I'm just going to stick to the path of

508
00:22:49,640 --> 00:22:54,000
Speaker 3: making my own stuff. But then when Star Wars came around, Yeah,

509
00:22:54,160 --> 00:22:56,360
Speaker 3: it's a not for you can't refuse, and you.

510
00:22:56,359 --> 00:22:57,399
Speaker 2: Came here to do it.

511
00:22:57,480 --> 00:23:00,720
Speaker 1: Yeah, came the time you loved No.

512
00:23:00,840 --> 00:23:03,720
Speaker 3: I actually I had made films of the second movie

513
00:23:03,760 --> 00:23:06,040
Speaker 3: I did, which was a con Man movie.

514
00:23:05,760 --> 00:23:08,359
Speaker 1: That very few people saw. It's called the Brothers Bloom.

515
00:23:08,440 --> 00:23:11,320
Speaker 3: It was Adrian Brody was in it and and Rachel

516
00:23:11,359 --> 00:23:14,320
Speaker 3: Weis and Mark Ruffalo is a really good cast. But

517
00:23:14,400 --> 00:23:19,199
Speaker 3: we were in Eastern Europe, so I we shot that

518
00:23:19,359 --> 00:23:22,960
Speaker 3: came out in two thousand and seven or eight, so

519
00:23:23,000 --> 00:23:24,560
Speaker 3: it was like two thousand and six that we were

520
00:23:24,560 --> 00:23:27,639
Speaker 3: shooting that. Yeah, but we were over in Eastern Europe

521
00:23:27,680 --> 00:23:30,280
Speaker 3: for that I had shot overseas, but that was that.

522
00:23:31,680 --> 00:23:32,639
Speaker 1: It was food.

523
00:23:32,840 --> 00:23:33,400
Speaker 2: Did you eat?

524
00:23:34,520 --> 00:23:34,879
Speaker 1: I ate?

525
00:23:35,000 --> 00:23:35,119
Speaker 2: Oh?

526
00:23:35,160 --> 00:23:35,720
Speaker 1: I remember.

527
00:23:36,840 --> 00:23:39,440
Speaker 3: So we were based in Belgrade in Serbia, and we

528
00:23:39,520 --> 00:23:42,800
Speaker 3: traveled around, but we were truly a traveling circus. We

529
00:23:42,840 --> 00:23:47,480
Speaker 3: went to Montenegro, and we went to through Romania, rural Romania.

530
00:23:47,600 --> 00:23:50,919
Speaker 3: We had like two days in Prague, we had Croatia,

531
00:23:50,960 --> 00:23:53,080
Speaker 3: and so we were all over the place. And then

532
00:23:53,160 --> 00:23:56,720
Speaker 3: during that shoot I ended up meeting and falling in

533
00:23:56,760 --> 00:23:58,520
Speaker 3: love with the girl who has with for a few years,

534
00:23:58,520 --> 00:24:01,679
Speaker 3: who was Serbian. She was from Belgrade, so through her

535
00:24:01,720 --> 00:24:05,240
Speaker 3: and her family, I then got to kind of really experience,

536
00:24:05,600 --> 00:24:06,720
Speaker 3: you know, I don't know, I got.

537
00:24:07,000 --> 00:24:10,560
Speaker 1: A real taste for Serbian food. It's delicious.

538
00:24:10,600 --> 00:24:12,640
Speaker 2: I think I do not know is about Serbian food.

539
00:24:12,680 --> 00:24:15,719
Speaker 3: Serbian food, I mean it's it's very meat based and

540
00:24:15,760 --> 00:24:19,320
Speaker 3: it's very meat and potatoes literally, and it's delicious.

541
00:24:19,320 --> 00:24:21,320
Speaker 1: It's very flavorful, and it's such.

542
00:24:21,119 --> 00:24:25,240
Speaker 3: A I don't know that it's all about big groups

543
00:24:25,280 --> 00:24:27,480
Speaker 3: and eating in big groups, and so it's food that

544
00:24:27,560 --> 00:24:30,399
Speaker 3: can just kind of be served and so I don't know,

545
00:24:30,520 --> 00:24:31,879
Speaker 3: it's delicious though.

546
00:24:31,920 --> 00:24:34,000
Speaker 1: I ended up really liking it. I love Belgrade. I

547
00:24:34,000 --> 00:24:34,640
Speaker 1: love that.

548
00:24:34,760 --> 00:24:39,360
Speaker 3: I've never had a bigger gap between my first impression

549
00:24:39,400 --> 00:24:41,359
Speaker 3: of a city and how I end up feeling it

550
00:24:41,560 --> 00:24:44,119
Speaker 3: because you go it's it's not I mean, it's a

551
00:24:44,280 --> 00:24:46,520
Speaker 3: it's a city that really reveals its beauty to you

552
00:24:46,720 --> 00:24:49,119
Speaker 3: the longer you're there, I think. And it is a

553
00:24:49,160 --> 00:24:51,199
Speaker 3: really beautiful city with a lot of life to it.

554
00:24:51,680 --> 00:24:52,480
Speaker 1: I really love it.

555
00:24:52,600 --> 00:24:54,959
Speaker 2: Do you think that immersion in the family making a

556
00:24:54,960 --> 00:24:56,920
Speaker 2: personal for you? Yeah?

557
00:24:56,920 --> 00:24:58,800
Speaker 1: Absolutely, Yeah, Yeah, that's what does it.

558
00:24:58,880 --> 00:25:01,360
Speaker 2: I think you try create them now and you go

559
00:25:01,440 --> 00:25:04,040
Speaker 2: to to when you came to film.

560
00:25:03,960 --> 00:25:05,120
Speaker 1: We we do.

561
00:25:05,520 --> 00:25:10,920
Speaker 3: It's It was funny, especially with these like Knives Out movies,

562
00:25:11,040 --> 00:25:14,920
Speaker 3: because they're ensemble casts and because on the first one

563
00:25:15,560 --> 00:25:17,919
Speaker 3: we had through Jamie Lee Curtis was kind of the

564
00:25:17,960 --> 00:25:18,760
Speaker 3: spearhead of it.

565
00:25:18,880 --> 00:25:20,640
Speaker 1: She really got.

566
00:25:20,440 --> 00:25:23,440
Speaker 3: Everyone just hanging out on set, and so we had

567
00:25:23,640 --> 00:25:25,280
Speaker 3: kind of a taste of what it's like when you

568
00:25:25,320 --> 00:25:27,440
Speaker 3: have an ensemble cast and they all like each other

569
00:25:27,480 --> 00:25:28,359
Speaker 3: and hang out together.

570
00:25:29,000 --> 00:25:32,000
Speaker 1: And so on Glass Onion, which was the second Knives.

571
00:25:32,040 --> 00:25:34,679
Speaker 3: That movie we shot in Greece and then in Belgrade,

572
00:25:35,280 --> 00:25:38,399
Speaker 3: and because it was during the tail end of the pandemic,

573
00:25:38,480 --> 00:25:41,080
Speaker 3: we were all isolated together and so we all got

574
00:25:41,160 --> 00:25:44,359
Speaker 3: really close and so at the end of the day shooting,

575
00:25:44,400 --> 00:25:46,120
Speaker 3: we would rent out just the bar at the top

576
00:25:46,119 --> 00:25:48,119
Speaker 3: of the hotel and just go up and have have

577
00:25:48,280 --> 00:25:49,000
Speaker 3: dance parties.

578
00:25:49,040 --> 00:25:49,760
Speaker 1: Yeah, it was fun.

579
00:25:49,880 --> 00:25:52,800
Speaker 2: Yeah, Wess Anderson doesn't it with his films you talk

580
00:25:52,840 --> 00:25:55,840
Speaker 2: to you about, you know that they go out in

581
00:25:55,880 --> 00:25:58,959
Speaker 2: the evening. Yeah, your team and be together.

582
00:25:59,240 --> 00:26:01,800
Speaker 3: It's so unique the way that he does it. I

583
00:26:01,840 --> 00:26:05,960
Speaker 3: find it really really interesting. And yeah, I think there's

584
00:26:06,000 --> 00:26:08,399
Speaker 3: nobody who really makes movies the way. I mean, both

585
00:26:08,680 --> 00:26:11,280
Speaker 3: in terms of the movies themselves, but the process sounds. Yeah.

586
00:26:11,480 --> 00:26:12,680
Speaker 2: Are you going to Paris from here?

587
00:26:12,760 --> 00:26:12,960
Speaker 1: Yeah?

588
00:26:14,080 --> 00:26:18,920
Speaker 2: Phibission. You know that's just opened and it's all the costumes.

589
00:26:19,240 --> 00:26:21,240
Speaker 2: I've just seen slides of it, but it would probably

590
00:26:21,240 --> 00:26:25,000
Speaker 2: be worth going. So when you go to Paris, do

591
00:26:25,040 --> 00:26:26,440
Speaker 2: you think about what you're going to eat.

592
00:26:26,520 --> 00:26:27,880
Speaker 1: Oh, that's all I think about.

593
00:26:27,960 --> 00:26:29,679
Speaker 2: Do you tell me what are you thinking?

594
00:26:29,960 --> 00:26:32,399
Speaker 3: I mean, so, my wife and I have spent a

595
00:26:32,440 --> 00:26:34,800
Speaker 3: lot of time in Paris, and yeah, we have like

596
00:26:34,840 --> 00:26:37,080
Speaker 3: a little place there and so we it's kind of.

597
00:26:37,240 --> 00:26:37,919
Speaker 1: Where is it.

598
00:26:37,840 --> 00:26:40,919
Speaker 3: It's in the sixth but it's not in San Truman.

599
00:26:41,040 --> 00:26:44,200
Speaker 3: It's down south of the Luxembourg Garden, so basically it's

600
00:26:44,200 --> 00:26:48,000
Speaker 3: on the border of modern parnask it's stumbling distance from

601
00:26:48,160 --> 00:26:50,600
Speaker 3: the closery to Leila, and it's it's right.

602
00:26:50,440 --> 00:26:52,840
Speaker 1: Next to like Dome.

603
00:26:53,080 --> 00:26:55,480
Speaker 3: It's it's right by l Duke, which is one of

604
00:26:55,480 --> 00:26:57,760
Speaker 3: our favorite spots.

605
00:26:57,960 --> 00:26:58,680
Speaker 1: Cafe Select.

606
00:26:58,760 --> 00:27:01,679
Speaker 3: It's right by Like it's really fun because you like,

607
00:27:01,760 --> 00:27:03,480
Speaker 3: you know, it's the stuff where if you read a

608
00:27:03,480 --> 00:27:06,480
Speaker 3: Somerset mom book, it's all the places they were hanging

609
00:27:06,520 --> 00:27:10,520
Speaker 3: out right down the street. So so yeah, I have

610
00:27:10,640 --> 00:27:13,600
Speaker 3: especially because I'm taking my uncles and my aunts. I've

611
00:27:13,600 --> 00:27:17,120
Speaker 3: got yeah, I got dinners, I got well, I'm taking

612
00:27:17,320 --> 00:27:20,000
Speaker 3: taking them to the Duke. Garmo is going to be

613
00:27:20,000 --> 00:27:22,760
Speaker 3: there at the same time. So he's like, oh and

614
00:27:22,800 --> 00:27:28,560
Speaker 3: he's he's booked like three different the lunches for yeah,

615
00:27:28,880 --> 00:27:32,159
Speaker 3: and I did it and I brought tequila because I

616
00:27:32,200 --> 00:27:34,639
Speaker 3: wanted him to try the one that I liked, and

617
00:27:34,680 --> 00:27:36,640
Speaker 3: he brought to kill By the end of the uh

618
00:27:37,960 --> 00:27:38,600
Speaker 3: a little.

619
00:27:38,320 --> 00:27:41,560
Speaker 1: Bit, where's the really, where's the tequila? I didn't get?

620
00:27:41,600 --> 00:27:43,880
Speaker 2: Why don't you get tell me? That's right.

621
00:27:44,720 --> 00:27:48,000
Speaker 1: I'll take it. Posture is my Tequila's right.

622
00:27:48,119 --> 00:27:50,520
Speaker 3: So that's nice that I love to be in Paris

623
00:27:50,560 --> 00:27:57,320
Speaker 3: for just a few days.

624
00:27:57,359 --> 00:27:59,800
Speaker 2: The River Cafe, when you said lunch, is now running

625
00:27:59,840 --> 00:28:04,880
Speaker 2: from Monday to Thursday. Reserve a booking on www. Rivercafe

626
00:28:05,040 --> 00:28:13,360
Speaker 2: dot co dot uk or give us a call. So

627
00:28:13,680 --> 00:28:16,479
Speaker 2: how long does it take to make Apostle? How long

628
00:28:16,520 --> 00:28:18,680
Speaker 2: does it take to make a movie? Right? Just see

629
00:28:18,720 --> 00:28:20,520
Speaker 2: the results? You put the water on your thing, and

630
00:28:20,600 --> 00:28:21,640
Speaker 2: you've got a work of art.

631
00:28:21,680 --> 00:28:26,400
Speaker 1: You know, But like I gotta say, the simplicity of it? Okay.

632
00:28:26,520 --> 00:28:32,359
Speaker 3: So Taglia Italy with asparagus and parmesan serves six or

633
00:28:32,520 --> 00:28:39,280
Speaker 3: one director one point five kilograms sprew asparagus six hundred

634
00:28:39,320 --> 00:28:45,480
Speaker 3: grams Tagli Italy, two undergrams freshly grated parmesan, one garblet, clothed,

635
00:28:45,560 --> 00:28:51,480
Speaker 3: peeled and crushed, four hundred milliliters cremfresh two large free

636
00:28:51,560 --> 00:28:54,520
Speaker 3: range egg yolks, which would be a problem in the

637
00:28:54,520 --> 00:28:55,440
Speaker 3: States right now.

638
00:28:55,560 --> 00:28:57,600
Speaker 1: Yeah, yeah, eggs, eggs.

639
00:28:58,200 --> 00:29:01,640
Speaker 2: We haven't touched on the.

640
00:29:00,680 --> 00:29:05,040
Speaker 3: Yeah, which has been a nice conversation. To rub the

641
00:29:05,040 --> 00:29:08,160
Speaker 3: crushed garlic around the surface of the small pan. Add

642
00:29:08,160 --> 00:29:12,000
Speaker 3: the cram fresh parmesan, and egg yolks. Place the pan

643
00:29:12,160 --> 00:29:15,320
Speaker 3: on top of another pan of hot water, stirring gently

644
00:29:15,440 --> 00:29:18,680
Speaker 3: until the sauce thickens for about fifteen to twenty minutes.

645
00:29:19,160 --> 00:29:21,440
Speaker 3: Season well and keep warm. Okay, that's good to know

646
00:29:21,480 --> 00:29:23,840
Speaker 3: that you do a double because the sauce was already

647
00:29:23,960 --> 00:29:25,200
Speaker 3: made when I was there.

648
00:29:26,520 --> 00:29:28,360
Speaker 2: Just regulate the heat. You can do it on a

649
00:29:28,480 --> 00:29:30,720
Speaker 2: you know, you can do it on a very low heat,

650
00:29:30,920 --> 00:29:31,400
Speaker 2: really low.

651
00:29:31,480 --> 00:29:32,960
Speaker 1: But yeah, yeah.

652
00:29:33,600 --> 00:29:36,320
Speaker 3: Prepare the asparagus. Snap off the tough ends of the stems,

653
00:29:36,400 --> 00:29:40,200
Speaker 3: keeping only the tender parts. Slice the stems and tips

654
00:29:40,440 --> 00:29:45,320
Speaker 3: thinly and diagonally. That thin slice on the asparagus is

655
00:29:45,320 --> 00:29:48,600
Speaker 3: so important to the dish. It makes the experisy guess

656
00:29:48,640 --> 00:29:52,240
Speaker 3: almost like feel like the ribbons of the pasta. Bring

657
00:29:52,280 --> 00:29:55,960
Speaker 3: a large saucepan of salted water to a boil salted water,

658
00:29:56,120 --> 00:30:01,120
Speaker 3: like really salted, and add the tagliate. Cook for one minute,

659
00:30:01,560 --> 00:30:04,600
Speaker 3: then add the asparagus and continue to cook until the

660
00:30:04,680 --> 00:30:08,400
Speaker 3: pasta and asparagus are al Dante drain in place in

661
00:30:08,400 --> 00:30:12,280
Speaker 3: a warm serving bowl, toss well sort of immediately, will you?

662
00:30:12,320 --> 00:30:13,320
Speaker 1: Will you afford that to me?

663
00:30:13,440 --> 00:30:16,400
Speaker 2: You can take it home, Take this home, take it.

664
00:30:17,600 --> 00:30:19,120
Speaker 1: I feel bad if I don't finish it. But I

665
00:30:19,200 --> 00:30:22,040
Speaker 1: also just I have dinner eating.

666
00:30:23,520 --> 00:30:25,240
Speaker 2: Tell us how you made it, Tell me about it.

667
00:30:25,280 --> 00:30:26,240
Speaker 2: What did what did they do?

668
00:30:26,360 --> 00:30:27,560
Speaker 1: That's what's magic to me, alright.

669
00:30:27,640 --> 00:30:31,560
Speaker 3: So they had the blanched asparagus and they had the

670
00:30:31,560 --> 00:30:34,040
Speaker 3: pasta that Ross had made like twenty minutes ago. I

671
00:30:34,040 --> 00:30:36,200
Speaker 3: didn't realize it was so so so fresh. I figured

672
00:30:36,240 --> 00:30:38,480
Speaker 3: you kind of pre batched it, made it all in

673
00:30:38,520 --> 00:30:41,040
Speaker 3: the morning. But he makes it during the day. Put

674
00:30:41,080 --> 00:30:44,200
Speaker 3: them both in the water together, very very salty, almost

675
00:30:44,280 --> 00:30:48,000
Speaker 3: sea water, just cooked it for a couple of minutes,

676
00:30:48,120 --> 00:30:49,960
Speaker 3: and then put it in the sauce, mixed it up,

677
00:30:50,000 --> 00:30:51,680
Speaker 3: put it back on the heat, let it kind of

678
00:30:51,720 --> 00:30:53,240
Speaker 3: warm up and heat in the sauce.

679
00:30:53,520 --> 00:30:58,600
Speaker 1: And it's just one. It's I've been wolfing this. It's

680
00:30:58,680 --> 00:30:59,080
Speaker 1: so good.

681
00:31:00,000 --> 00:31:04,840
Speaker 3: And pasta is amazing. The asparagus is like an extension

682
00:31:04,840 --> 00:31:05,360
Speaker 3: of the pasta.

683
00:31:05,480 --> 00:31:07,520
Speaker 1: It's like so yeah, I.

684
00:31:07,440 --> 00:31:10,760
Speaker 2: Think it's interesting when you add something to a pasta

685
00:31:10,920 --> 00:31:13,480
Speaker 2: that you add meat, or you can add peas, or

686
00:31:13,520 --> 00:31:17,400
Speaker 2: you can add fish, but you sort of want it

687
00:31:17,600 --> 00:31:19,680
Speaker 2: not to weigh down the pasta, don't you. So the

688
00:31:19,760 --> 00:31:23,160
Speaker 2: idea of actually making asparagus almost as thin as the

689
00:31:23,240 --> 00:31:26,400
Speaker 2: tag it Telly, or when we have you know, porcini

690
00:31:26,480 --> 00:31:29,920
Speaker 2: mushrooms in the autumn make the pasta bit thicker, right,

691
00:31:30,080 --> 00:31:31,080
Speaker 2: so I can hold it.

692
00:31:32,040 --> 00:31:34,320
Speaker 3: Well, that's what's so great about that, the balance of it,

693
00:31:34,960 --> 00:31:38,640
Speaker 3: the fact that this this thinly sliced asparagus that's been

694
00:31:38,800 --> 00:31:40,840
Speaker 3: blanched and then cooked again with the pasta, and so

695
00:31:40,880 --> 00:31:43,920
Speaker 3: it's soft. It's almost like a fresh pasta of its own. Yeah,

696
00:31:43,960 --> 00:31:44,600
Speaker 3: it's really good.

697
00:31:44,720 --> 00:31:46,040
Speaker 2: Have you ever made fresh pasta?

698
00:31:46,640 --> 00:31:48,280
Speaker 1: Yeah? So I was actually as telling you Ross.

699
00:31:48,320 --> 00:31:56,600
Speaker 3: My wife Krana and I we have because it's.

700
00:31:54,760 --> 00:31:57,040
Speaker 1: We have a on Valentine's Day.

701
00:31:57,040 --> 00:32:00,240
Speaker 3: We'll sometimes do pasta Palooza and will make click three

702
00:32:00,280 --> 00:32:02,360
Speaker 3: different kinds of fresh pasta.

703
00:32:03,600 --> 00:32:05,440
Speaker 1: Really, she's the cook.

704
00:32:05,240 --> 00:32:07,880
Speaker 3: And so I can I bake, I can follow, I

705
00:32:07,880 --> 00:32:10,720
Speaker 3: can follow instructions and I can bake. She can take

706
00:32:10,760 --> 00:32:12,680
Speaker 3: a look at the pantry and say, oh we have

707
00:32:12,760 --> 00:32:14,320
Speaker 3: this and this and this and put together.

708
00:32:14,320 --> 00:32:16,560
Speaker 1: And she also she worked in New York.

709
00:32:16,640 --> 00:32:21,920
Speaker 3: She worked at a pasta factory.

710
00:32:20,760 --> 00:32:23,240
Speaker 1: In her twenties. So, yeah, can.

711
00:32:23,160 --> 00:32:25,440
Speaker 2: You describe a food scene in one of your movies?

712
00:32:25,720 --> 00:32:29,880
Speaker 3: There's dinner and knives out. It's funny. I haven't like, yeah,

713
00:32:29,960 --> 00:32:33,760
Speaker 3: you're calling me out. I haven't had like a.

714
00:32:33,040 --> 00:32:38,880
Speaker 1: True like next movie. Yeah, you're inspiring an onion in

715
00:32:38,920 --> 00:32:39,680
Speaker 1: your title.

716
00:32:40,360 --> 00:32:45,960
Speaker 3: A knife title behind the curve. The next one will

717
00:32:46,000 --> 00:32:49,320
Speaker 3: be plates plates on and we'll here live out a

718
00:32:49,400 --> 00:32:50,880
Speaker 3: murder the river.

719
00:32:51,080 --> 00:32:53,560
Speaker 2: Okay, yeah, could this is.

720
00:32:53,520 --> 00:32:57,160
Speaker 1: Not me that was obviously gonna go ahead, going to

721
00:32:57,200 --> 00:32:58,040
Speaker 1: be scared of death.

722
00:32:58,920 --> 00:33:01,719
Speaker 2: That pizza oven, Yeah, the pizza, we could do it.

723
00:33:01,880 --> 00:33:02,160
Speaker 2: Why not?

724
00:33:02,800 --> 00:33:03,719
Speaker 1: The body and the pizza.

725
00:33:03,920 --> 00:33:07,000
Speaker 2: It is quite dramatic. A kitchen, you know, a restaurant.

726
00:33:06,560 --> 00:33:09,640
Speaker 1: Is full of sharp secrets.

727
00:33:09,880 --> 00:33:12,360
Speaker 2: Yeah, people, You never know what people are saying at

728
00:33:12,400 --> 00:33:14,360
Speaker 2: their table or what they're there.

729
00:33:15,760 --> 00:33:16,880
Speaker 1: I can see this coming together.

730
00:33:17,360 --> 00:33:18,239
Speaker 2: Okay, let's do it.

731
00:33:18,400 --> 00:33:20,120
Speaker 1: River Cafe, Liver Cafe.

732
00:33:21,720 --> 00:33:24,200
Speaker 2: I like the idea. Do you think Dashel Hammett would

733
00:33:24,200 --> 00:33:27,440
Speaker 2: have liked the River Cafe? I think quite simple.

734
00:33:27,640 --> 00:33:29,479
Speaker 1: I feel I get a feeling.

735
00:33:29,520 --> 00:33:31,120
Speaker 2: Do we have an idea of what's next.

736
00:33:31,480 --> 00:33:32,800
Speaker 1: Well, I've done like three of these.

737
00:33:33,400 --> 00:33:35,560
Speaker 3: I've had such a good time making these three movies,

738
00:33:35,600 --> 00:33:38,320
Speaker 3: and this last one is very different than the previous two,

739
00:33:38,400 --> 00:33:41,680
Speaker 3: so it's been really wonderful. At the same time, i've

740
00:33:41,680 --> 00:33:43,320
Speaker 3: done three in a row. I kind of feel like

741
00:33:43,360 --> 00:33:45,280
Speaker 3: I should do maybe totally different.

742
00:33:46,720 --> 00:33:49,520
Speaker 2: Yeah, something you're talking about that the other night, how

743
00:33:49,880 --> 00:33:55,760
Speaker 2: musical In the early days of cinema that everybody knew

744
00:33:55,760 --> 00:33:59,040
Speaker 2: how to sing and dance, even James Cagney, right, you know,

745
00:33:59,120 --> 00:34:02,479
Speaker 2: and people who our cable and they danced, and they

746
00:34:02,800 --> 00:34:04,560
Speaker 2: Christopher Walking, Christopher Walking.

747
00:34:04,880 --> 00:34:07,280
Speaker 1: We have our song and dance men still around. But

748
00:34:07,360 --> 00:34:07,760
Speaker 1: you're right.

749
00:34:07,840 --> 00:34:10,560
Speaker 3: It's although I feel a little bit it's funny because

750
00:34:10,560 --> 00:34:13,760
Speaker 3: my buddy Joseph Gordon Levitt is can sing and dance.

751
00:34:13,960 --> 00:34:15,920
Speaker 3: Channing Tatum obviously, is it really good? I mean, there

752
00:34:15,960 --> 00:34:18,880
Speaker 3: are there are people out there who yeah.

753
00:34:18,520 --> 00:34:21,760
Speaker 1: But yeah, yeah, no song and dance man.

754
00:34:21,600 --> 00:34:23,520
Speaker 2: Why not, let's song and dance. So now we're going

755
00:34:23,600 --> 00:34:26,319
Speaker 2: to go and eat. But before we do, we always have,

756
00:34:27,360 --> 00:34:30,319
Speaker 2: you know, the thought that if food is something that

757
00:34:30,960 --> 00:34:33,160
Speaker 2: makes you less hungry, if it's a way of getting

758
00:34:33,200 --> 00:34:36,080
Speaker 2: your kids around the table, if like your father, it's

759
00:34:36,080 --> 00:34:39,919
Speaker 2: a memory of him being so present and so enthusiastic,

760
00:34:40,000 --> 00:34:43,640
Speaker 2: so generous. It also is comfort, So you know, I

761
00:34:43,680 --> 00:34:45,880
Speaker 2: hope you don't need comfort very often, but if you

762
00:34:45,960 --> 00:34:49,759
Speaker 2: did need to eat to make you feel better, is

763
00:34:49,760 --> 00:34:50,880
Speaker 2: there a food you would go to?

764
00:34:51,080 --> 00:34:51,800
Speaker 1: Yeah, it's pasta.

765
00:34:52,200 --> 00:34:52,840
Speaker 2: It is pasta.

766
00:34:53,000 --> 00:34:53,880
Speaker 1: Yeah, it's pasta.

767
00:34:53,880 --> 00:34:57,160
Speaker 3: There's something about about how flavorful it is, about how

768
00:34:57,520 --> 00:35:01,879
Speaker 3: this warm gentle, I don't know. And also when you're

769
00:35:02,000 --> 00:35:05,080
Speaker 3: full on pasta, it feels like.

770
00:35:05,080 --> 00:35:06,719
Speaker 1: Just like a warm hug, like.

771
00:35:08,320 --> 00:35:13,880
Speaker 3: Nothing quite like having being truly truly sated after a

772
00:35:13,920 --> 00:35:18,680
Speaker 3: pasta meal. So yeah, pasta is my it would would

773
00:35:18,719 --> 00:35:20,399
Speaker 3: that would be that's going to be my death row?

774
00:35:20,880 --> 00:35:22,320
Speaker 1: Yeah, when I'm on deathrow?

775
00:35:22,560 --> 00:35:23,960
Speaker 2: No, no, no, I don't like that question.

776
00:35:24,080 --> 00:35:25,520
Speaker 1: No, I don't like what it would.

777
00:35:25,239 --> 00:35:27,480
Speaker 2: Be your last meal? Or what would you do if

778
00:35:27,520 --> 00:35:29,720
Speaker 2: you knew you were going to die the next day?

779
00:35:29,200 --> 00:35:33,120
Speaker 1: It's comfort. That's a better way of putting especially right now.

780
00:35:33,160 --> 00:35:34,040
Speaker 2: You're never going to die.

781
00:35:35,840 --> 00:35:37,239
Speaker 1: I'm so happy to hear it from you.

782
00:35:37,360 --> 00:35:39,719
Speaker 2: Yeah, finally say that to the end.

783
00:35:39,800 --> 00:35:40,839
Speaker 1: I've suspected this.

784
00:35:40,920 --> 00:35:42,960
Speaker 2: I really want to thank you, and you're never going

785
00:35:43,040 --> 00:35:43,640
Speaker 2: to die.

786
00:35:43,800 --> 00:35:46,400
Speaker 1: I'm so happy. This is great.

787
00:35:47,200 --> 00:35:51,120
Speaker 2: You good now I love you too. Thank you good,

788
00:35:51,239 --> 00:35:52,120
Speaker 2: Let's do it.

789
00:35:56,840 --> 00:36:00,000
Speaker 1: Thank you for listening to Ruthie's Table four in partnership

790
00:36:00,040 --> 00:36:00,680
Speaker 1: with Montclair