1 00:00:03,720 --> 00:00:07,480 Speaker 1: Are we? Are we on? Are we a bit forty? Now? 2 00:00:09,520 --> 00:00:09,959 Speaker 1: It's nice? 3 00:00:10,000 --> 00:00:10,280 Speaker 2: Do you want? 4 00:00:10,320 --> 00:00:11,920 Speaker 1: Do you guys want to come and sit closer? If 5 00:00:11,960 --> 00:00:19,119 Speaker 1: I'm closer. When Matthew Freud suggested that I have my 6 00:00:19,360 --> 00:00:23,080 Speaker 1: debut live podcast, my first call was to Josh Burger, 7 00:00:23,840 --> 00:00:27,560 Speaker 1: Josh said yes. During his thirty years at Warner Brothers, 8 00:00:27,680 --> 00:00:31,440 Speaker 1: Josh brought to audiences the greatest movies Harry Potter, A 9 00:00:31,520 --> 00:00:35,400 Speaker 1: Star Is Born, The Hangover, which I personally loved, and 10 00:00:36,000 --> 00:00:40,440 Speaker 1: He'll make London a city of moviegoers and movie makers. 11 00:00:41,080 --> 00:00:43,839 Speaker 1: As chairman of the British Film Institute, he turned it 12 00:00:43,960 --> 00:00:48,120 Speaker 1: into something exciting and dynamic. In his spare time, he 13 00:00:48,280 --> 00:00:52,159 Speaker 1: co produced the Tony Award winning Broadway musical Ain't Too 14 00:00:52,280 --> 00:00:56,400 Speaker 1: Proud The Life and Times of the Temptations. In his 15 00:00:56,600 --> 00:01:00,920 Speaker 1: spare spare time, Josh is my brand, and though I'm 16 00:01:00,960 --> 00:01:04,160 Speaker 1: twenty years ahead of him, for endless reasons, I refer 17 00:01:04,280 --> 00:01:07,760 Speaker 1: to him as my older brother. It's safe to say 18 00:01:07,840 --> 00:01:10,640 Speaker 1: that I think I know practically everything there is to 19 00:01:10,760 --> 00:01:14,840 Speaker 1: know about Josh Berger. But tonight, talking with him with 20 00:01:15,040 --> 00:01:18,720 Speaker 1: you as an audience about food in his life, I 21 00:01:18,840 --> 00:01:24,000 Speaker 1: think and hope that I'll learn more lucky me. So 22 00:01:24,160 --> 00:01:26,479 Speaker 1: you also might know that Josh if you do listen. 23 00:01:26,560 --> 00:01:29,440 Speaker 1: He also has a very important role in that he 24 00:01:29,640 --> 00:01:33,560 Speaker 1: introduces every podcast of River Cafe Table four. 25 00:01:34,080 --> 00:01:37,160 Speaker 2: Here we go, this is the job about which I'm proudest, 26 00:01:39,160 --> 00:01:43,280 Speaker 2: and here goes. Welcome to River Cafe Table four, a 27 00:01:43,360 --> 00:01:45,959 Speaker 2: production of iHeartRadio and Adamized Studios. 28 00:01:46,480 --> 00:01:46,960 Speaker 1: How about that? 29 00:01:47,360 --> 00:01:51,160 Speaker 3: Yay, thank you for coming me tonight. That is the 30 00:01:51,320 --> 00:01:52,040 Speaker 3: end of the podcast. 31 00:01:53,080 --> 00:01:57,640 Speaker 1: We're done, Let's get okay. So you talk a lot 32 00:01:57,680 --> 00:02:01,800 Speaker 1: about going to restaurants for pleasure, but in the movie business, 33 00:02:02,000 --> 00:02:04,240 Speaker 1: a lot of work gets done in restaurants. People do 34 00:02:04,440 --> 00:02:07,640 Speaker 1: deals in restaurants, They interview people in restaurants. Would you 35 00:02:07,840 --> 00:02:08,880 Speaker 1: do business over food? 36 00:02:09,120 --> 00:02:09,480 Speaker 3: Definitely? 37 00:02:09,560 --> 00:02:12,400 Speaker 2: I mean the place where I really learned the art 38 00:02:12,560 --> 00:02:15,600 Speaker 2: of a sort of a business meal, where they really 39 00:02:15,639 --> 00:02:18,280 Speaker 2: get it right is Spain. First of all, you go 40 00:02:18,360 --> 00:02:20,760 Speaker 2: to lunch in Spain at about two or two thirty, 41 00:02:21,440 --> 00:02:23,919 Speaker 2: and if you get it right and you're doing business 42 00:02:23,960 --> 00:02:26,040 Speaker 2: with somebody, you'll still be there at five thirty or 43 00:02:26,080 --> 00:02:30,680 Speaker 2: six o'clock. And so there's an unwritten rule in Spain 44 00:02:30,720 --> 00:02:33,400 Speaker 2: when you're at a business lunch, which is you never 45 00:02:33,520 --> 00:02:38,320 Speaker 2: talk about business until coffee and dessert, and so that 46 00:02:38,560 --> 00:02:41,040 Speaker 2: means that you'd be sitting there with you know, somebody 47 00:02:41,120 --> 00:02:44,519 Speaker 2: for two maybe three hours before you have any discussion. 48 00:02:44,600 --> 00:02:47,239 Speaker 2: And of course you drink a bottle or two of 49 00:02:47,360 --> 00:02:50,760 Speaker 2: wine before you get there. So needless to say, all 50 00:02:50,800 --> 00:02:54,200 Speaker 2: of the business you do is fabulous because you are 51 00:02:54,400 --> 00:02:58,560 Speaker 2: completely weentered by the time you know, dessert gets there. 52 00:02:58,800 --> 00:03:01,760 Speaker 2: And I tell you, the best business meetings I've ever 53 00:03:01,800 --> 00:03:05,000 Speaker 2: had in restaurants always were in Spain for that reason. 54 00:03:05,280 --> 00:03:06,480 Speaker 3: It's a very smart idea. 55 00:03:06,560 --> 00:03:08,959 Speaker 2: You know, you develop a rapport with somebody, you talk 56 00:03:09,000 --> 00:03:12,280 Speaker 2: about what you're doing and what matters to you. So 57 00:03:12,360 --> 00:03:14,399 Speaker 2: by the time you get to the business, it takes 58 00:03:14,440 --> 00:03:17,400 Speaker 2: fifteen minutes and you kind of sort it out. So 59 00:03:17,800 --> 00:03:21,079 Speaker 2: and any restaurant where you've got space, you know, just 60 00:03:21,160 --> 00:03:25,680 Speaker 2: to answer your question, yeah, somewhere where you actually are 61 00:03:25,760 --> 00:03:28,679 Speaker 2: not on top of other people and the service is 62 00:03:29,240 --> 00:03:33,160 Speaker 2: that right balance of attentive but basically in the background. 63 00:03:32,880 --> 00:03:36,760 Speaker 1: Does taking somebody out to a restaurant tell you about 64 00:03:36,760 --> 00:03:39,280 Speaker 1: the person you're taking out as well the way they 65 00:03:39,360 --> 00:03:40,920 Speaker 1: behave in a restaurant design o God? 66 00:03:40,960 --> 00:03:45,760 Speaker 2: Yeah, yeah, you can tell everything that matters probably about 67 00:03:45,800 --> 00:03:48,160 Speaker 2: somebody during a meal in a restaurant. You know how 68 00:03:48,200 --> 00:03:50,120 Speaker 2: they talk to you, but more importantly, how they talk 69 00:03:50,200 --> 00:03:53,080 Speaker 2: to the people in the restaurant, and when people are 70 00:03:53,160 --> 00:03:56,760 Speaker 2: polite to the people serving them, when they're rude, if 71 00:03:56,800 --> 00:03:59,480 Speaker 2: they're short, if they are looking at you in the 72 00:03:59,600 --> 00:04:01,080 Speaker 2: eye or not. 73 00:04:01,320 --> 00:04:03,400 Speaker 3: I mean, all of those little. 74 00:04:03,720 --> 00:04:07,240 Speaker 2: Those little clues are very helpful, especially if you're trying 75 00:04:07,280 --> 00:04:10,160 Speaker 2: to assess whether or not to work with somebody, to 76 00:04:10,240 --> 00:04:13,080 Speaker 2: be in business with somebody. It's very revealing, for sure. 77 00:04:13,720 --> 00:04:15,160 Speaker 1: I don't know if you know the drill, but the 78 00:04:15,240 --> 00:04:17,800 Speaker 1: drill is at every guest. And that's how we've really started. 79 00:04:18,600 --> 00:04:21,560 Speaker 1: The idea of doing a podcast was that we would 80 00:04:21,640 --> 00:04:25,640 Speaker 1: just do a recipe, just a recipe, every day of 81 00:04:25,800 --> 00:04:28,760 Speaker 1: the year, and some very bright person said to me, 82 00:04:28,880 --> 00:04:31,640 Speaker 1: RUTHI maybe we need a little bit more. So the 83 00:04:31,800 --> 00:04:35,880 Speaker 1: idea of the recipe segued into a story about food 84 00:04:36,040 --> 00:04:38,160 Speaker 1: in the guest's life. So with Josh, we're going to 85 00:04:38,279 --> 00:04:41,640 Speaker 1: start with the recipe that you've chosen from the River 86 00:04:41,720 --> 00:04:42,599 Speaker 1: Cafe cookbooks. 87 00:04:42,760 --> 00:04:48,479 Speaker 2: Yes, I will read Banya Kauda with prosecco. These are 88 00:04:48,560 --> 00:04:52,479 Speaker 2: autumn vegetables, but it's a seasonal dish. It serves six, 89 00:04:52,760 --> 00:04:56,000 Speaker 2: and you would add the following seven hundred and fifty 90 00:04:56,360 --> 00:05:00,240 Speaker 2: millilters of prosecco, three garlic cloves peeled, three hun undred 91 00:05:00,240 --> 00:05:03,960 Speaker 2: grams of Swiss charred, one small pumpkin cut into six pieces, 92 00:05:04,480 --> 00:05:08,760 Speaker 2: three celery hearts quartered, twelve salted anchovies cleaned and fillted, 93 00:05:09,120 --> 00:05:12,200 Speaker 2: two hundred and fifty grams on salted butter softened, and 94 00:05:12,360 --> 00:05:16,480 Speaker 2: fifty millilters of the best River Cafe olive oil. So 95 00:05:16,600 --> 00:05:19,640 Speaker 2: you put the prosecco into a saucepan, add the garlic 96 00:05:19,720 --> 00:05:22,480 Speaker 2: and boil until the prosecco has reduced and the garlic 97 00:05:22,600 --> 00:05:26,440 Speaker 2: is soft. Remove from the heat and set aside. Then 98 00:05:26,600 --> 00:05:29,840 Speaker 2: bring a saucepan of salted water to the boil. Blanch 99 00:05:29,920 --> 00:05:33,599 Speaker 2: the Swiss charred, making sure the stalks are softened before draining. 100 00:05:34,560 --> 00:05:37,360 Speaker 2: Add the fennel, pumpkin and celery hearts to reduce the 101 00:05:37,400 --> 00:05:40,400 Speaker 2: heat and simmer for ten minutes or until tender. 102 00:05:41,480 --> 00:05:42,480 Speaker 3: To finish the sauce. 103 00:05:42,839 --> 00:05:46,520 Speaker 2: Return the saucepan with the reduced prosecco and soften garlic 104 00:05:46,560 --> 00:05:50,160 Speaker 2: to the heat and add the anchovy filets. Allow them 105 00:05:50,240 --> 00:05:53,760 Speaker 2: to melt into the mixture. Gently whisk in the softened 106 00:05:53,760 --> 00:05:56,440 Speaker 2: butter little by little, removing the pan from the heat. 107 00:05:56,520 --> 00:05:59,320 Speaker 2: After the first addition of butter. When all the butter 108 00:05:59,400 --> 00:06:01,600 Speaker 2: has been in corp breded, add the olive oil and 109 00:06:01,640 --> 00:06:04,960 Speaker 2: black pepper, arrange the vegetables on a warm plate, and 110 00:06:05,120 --> 00:06:07,680 Speaker 2: pour over the sauce and serve immediately. 111 00:06:08,240 --> 00:06:12,120 Speaker 1: Yum yum. Yeah. So, of all the recipes that you 112 00:06:12,160 --> 00:06:16,120 Speaker 1: could have chosen in the books, what made you choose 113 00:06:16,200 --> 00:06:17,560 Speaker 1: man Katta? Josh Berger? 114 00:06:18,279 --> 00:06:21,680 Speaker 2: So banya kouda is a dish which I first tried 115 00:06:21,680 --> 00:06:25,600 Speaker 2: at the River Cafe. I don't like anchovies, and so 116 00:06:25,839 --> 00:06:28,400 Speaker 2: banyicauda is always something that I wouldn't go near. And 117 00:06:28,520 --> 00:06:30,560 Speaker 2: then I think I tried it off of somebody's plate, 118 00:06:30,680 --> 00:06:33,280 Speaker 2: not knowing what it was, and it was just the 119 00:06:33,360 --> 00:06:36,320 Speaker 2: best vegetable dish I think I had ever eaten. And 120 00:06:36,880 --> 00:06:39,560 Speaker 2: the anchovies are you know, they just come together with 121 00:06:39,720 --> 00:06:44,320 Speaker 2: all of the cooked vegetables and they make this beautiful, salty, warm, 122 00:06:44,680 --> 00:06:48,480 Speaker 2: fabulous vegetable dish. And it's now my favorite vegetable dish 123 00:06:48,520 --> 00:06:50,240 Speaker 2: in the world, and I order it every time it's 124 00:06:50,279 --> 00:06:53,600 Speaker 2: on the menu. And whether it's a summer banyakauda or 125 00:06:53,880 --> 00:06:57,280 Speaker 2: indeed a winter It is fabulous and I love it, 126 00:06:58,040 --> 00:06:59,559 Speaker 2: and so it's pretty. 127 00:07:00,440 --> 00:07:03,560 Speaker 1: It's very regional. It is very much from the Piedmonte 128 00:07:03,800 --> 00:07:07,760 Speaker 1: region of Italy. And I think growing up in LA 129 00:07:08,480 --> 00:07:10,920 Speaker 1: did you ever have a banicouta in Los Angeles? 130 00:07:11,360 --> 00:07:15,480 Speaker 2: Well, benicauda means warm bath, you've had a I had 131 00:07:15,560 --> 00:07:19,680 Speaker 2: warm baths, not that many, but I have to say, 132 00:07:19,720 --> 00:07:23,440 Speaker 2: I'm not sure that I had anything even close to abanicauda, 133 00:07:23,800 --> 00:07:25,000 Speaker 2: except for maybe a pizza. 134 00:07:25,280 --> 00:07:27,640 Speaker 1: So tell me about growing up in LA. You grew 135 00:07:27,720 --> 00:07:29,160 Speaker 1: up in Beverly Hills. 136 00:07:29,520 --> 00:07:29,840 Speaker 3: I did. 137 00:07:30,400 --> 00:07:33,200 Speaker 2: I was born in Los Angeles, California, where I spent 138 00:07:33,280 --> 00:07:36,600 Speaker 2: my first eighteen years really not leaving at all. And 139 00:07:37,280 --> 00:07:39,760 Speaker 2: I grew up in the Beverly Hills part of Los 140 00:07:39,800 --> 00:07:44,120 Speaker 2: Angeles to parents who were in the entertainment business. One 141 00:07:44,240 --> 00:07:46,200 Speaker 2: was a manager and the other was an agent, and 142 00:07:46,320 --> 00:07:49,600 Speaker 2: so they worked with actors and directors, and my father 143 00:07:49,840 --> 00:07:52,640 Speaker 2: in particular worked in the music business and managed a. 144 00:07:52,680 --> 00:07:53,840 Speaker 3: Lot of the motown artists. 145 00:07:54,360 --> 00:07:58,840 Speaker 2: So I had a strange kind of childhood of a 146 00:07:58,880 --> 00:08:02,480 Speaker 2: lot of recording sessions and American Bandstand and Soul Train 147 00:08:02,560 --> 00:08:06,080 Speaker 2: on the weekends. But I grew up in a very 148 00:08:06,800 --> 00:08:10,720 Speaker 2: entertainment world, which is not surprising because it's a sort 149 00:08:10,720 --> 00:08:12,880 Speaker 2: of a one industry town, or at least it used 150 00:08:12,920 --> 00:08:14,480 Speaker 2: to be back in the seventies and eighties when I 151 00:08:14,480 --> 00:08:14,800 Speaker 2: grew up. 152 00:08:15,160 --> 00:08:18,760 Speaker 1: And what about what were your childhood memories of food 153 00:08:19,000 --> 00:08:21,640 Speaker 1: in both your home or going out to restaurants. What 154 00:08:21,840 --> 00:08:22,280 Speaker 1: was that like? 155 00:08:22,960 --> 00:08:25,680 Speaker 2: Well, I was in lots of restaurants with my father. 156 00:08:25,800 --> 00:08:29,480 Speaker 2: My parents were divorced. There was no family meal as such. 157 00:08:29,920 --> 00:08:32,839 Speaker 2: That just wasn't a part of my childhood. And I 158 00:08:33,000 --> 00:08:36,439 Speaker 2: just kind of remember certain certain things that I ate, 159 00:08:36,520 --> 00:08:39,880 Speaker 2: which I kind of loved. And there was a British 160 00:08:40,080 --> 00:08:43,360 Speaker 2: woman named Sarah, who was my father's girlfriend after my 161 00:08:43,440 --> 00:08:47,480 Speaker 2: parents split, who made me a belt from Britain, and 162 00:08:47,720 --> 00:08:50,480 Speaker 2: somehow it seemed so exotic that it was a British 163 00:08:50,600 --> 00:08:53,840 Speaker 2: bacon medicine tomato sandwich, and it really was the best 164 00:08:53,840 --> 00:08:55,600 Speaker 2: thing I had ever eaten up until that point. 165 00:08:56,200 --> 00:09:00,920 Speaker 3: I was about seven eight years old. I didn't hear 166 00:09:01,000 --> 00:09:03,080 Speaker 3: what was it? He said, here, here, oh here, here, 167 00:09:03,440 --> 00:09:05,120 Speaker 3: I agree, there we go. We love it. 168 00:09:05,640 --> 00:09:07,360 Speaker 2: And I had it with a root beer, which I 169 00:09:07,360 --> 00:09:09,679 Speaker 2: don't know if anybody's familiar with that drink, but it 170 00:09:09,840 --> 00:09:13,559 Speaker 2: was a very very good combination and then from there though, 171 00:09:13,960 --> 00:09:15,760 Speaker 2: I would say that the thing that I was most 172 00:09:16,040 --> 00:09:19,880 Speaker 2: involved in eating regularly was breakfast cereal. And I was 173 00:09:19,960 --> 00:09:22,839 Speaker 2: a real expert on breakfast cereal, and I ate I 174 00:09:22,920 --> 00:09:25,160 Speaker 2: think everyone that was on the market, because I would 175 00:09:25,200 --> 00:09:27,199 Speaker 2: make it a point of trying all of them. And 176 00:09:27,440 --> 00:09:28,839 Speaker 2: there was a time that I could do it like 177 00:09:28,880 --> 00:09:31,920 Speaker 2: a blind tasting and name every breakfast cereal and I 178 00:09:31,920 --> 00:09:33,640 Speaker 2: would eat. I would eat it for breakfast, and I 179 00:09:33,640 --> 00:09:36,720 Speaker 2: would also eat it at night and even in the daytime. 180 00:09:37,000 --> 00:09:40,280 Speaker 2: And it's nothing to be proud of, but I am 181 00:09:40,400 --> 00:09:42,840 Speaker 2: still somewhat addicted to breakfast cereal. 182 00:09:42,880 --> 00:09:45,120 Speaker 1: As a child. Would you be expected to buy them 183 00:09:45,400 --> 00:09:48,280 Speaker 1: the cereals yourself or would your parents or someone in 184 00:09:48,360 --> 00:09:50,000 Speaker 1: the house. When I would go to them, to a 185 00:09:50,120 --> 00:09:52,320 Speaker 1: cupboard full of breakfast cereals, you could choose them. 186 00:09:52,600 --> 00:09:52,760 Speaker 3: Yeah. 187 00:09:52,800 --> 00:09:54,720 Speaker 2: When I would go to the market, I would buy 188 00:09:54,800 --> 00:09:57,320 Speaker 2: them myself. My mother would buy them, my father would 189 00:09:57,320 --> 00:09:59,679 Speaker 2: buy them. My father still buys them to you know. 190 00:09:59,720 --> 00:10:01,560 Speaker 2: When I come to Los Angeles and I stay with him, 191 00:10:02,040 --> 00:10:05,439 Speaker 2: he still loads up with you know, coco crispies and 192 00:10:05,600 --> 00:10:07,400 Speaker 2: cocoa pops and lucky charms. 193 00:10:07,600 --> 00:10:10,160 Speaker 1: There used to be saying that the box had more 194 00:10:10,240 --> 00:10:11,920 Speaker 1: nutrition than the cereal. 195 00:10:13,640 --> 00:10:14,240 Speaker 3: Very possible. 196 00:10:14,320 --> 00:10:15,760 Speaker 2: Another thing I would do is I also read the 197 00:10:15,800 --> 00:10:17,760 Speaker 2: boxes and I would commit to memory everything that was 198 00:10:17,840 --> 00:10:18,559 Speaker 2: on the boxes. 199 00:10:19,120 --> 00:10:22,040 Speaker 3: This is what I was left to do as a child. 200 00:10:30,520 --> 00:10:32,400 Speaker 1: Well, I always think that one of the ni again 201 00:10:32,520 --> 00:10:35,920 Speaker 1: knowing you really well, that you are an exceptional guest. 202 00:10:36,280 --> 00:10:39,920 Speaker 1: You are somebody who feels very comfortable in other people's houses. 203 00:10:40,520 --> 00:10:43,520 Speaker 1: We all as hosts love having you in our house. 204 00:10:43,679 --> 00:10:47,400 Speaker 1: And I think that that might come from spending a 205 00:10:47,440 --> 00:10:50,120 Speaker 1: lot of time in other people's houses as a kid 206 00:10:50,200 --> 00:10:53,040 Speaker 1: growing up in a nice after school going to did 207 00:10:53,120 --> 00:10:55,480 Speaker 1: you remember any of the food from Would you choose 208 00:10:55,559 --> 00:10:57,560 Speaker 1: kind of who you wanted to go to which house 209 00:10:57,640 --> 00:10:59,880 Speaker 1: because of the food, or would you just go to 210 00:11:00,080 --> 00:11:00,880 Speaker 1: people's houses. 211 00:11:01,320 --> 00:11:02,680 Speaker 3: I would go to people's houses. 212 00:11:03,040 --> 00:11:05,960 Speaker 2: I mean I've been, of course, in anticipation of this conversation, 213 00:11:06,440 --> 00:11:09,439 Speaker 2: I've been trying to remember anything that I could about 214 00:11:09,480 --> 00:11:11,120 Speaker 2: the food that I would eat in my friend's houses. 215 00:11:11,320 --> 00:11:13,959 Speaker 2: And I did spend an inordinate amount of time in 216 00:11:14,040 --> 00:11:17,559 Speaker 2: other people's houses growing up. My mother worked, my father worked, 217 00:11:18,080 --> 00:11:20,480 Speaker 2: and so I had a couple of sort of very 218 00:11:20,520 --> 00:11:23,040 Speaker 2: close friends, and I would spend much time in their place, 219 00:11:23,600 --> 00:11:26,400 Speaker 2: and I would have dinner there invariably almost every night, 220 00:11:27,040 --> 00:11:30,679 Speaker 2: and I just can't remember one of the meals, unfortunately, 221 00:11:32,440 --> 00:11:35,679 Speaker 2: But I do remember. I remember my mother cooked. She 222 00:11:35,800 --> 00:11:38,160 Speaker 2: really cooked two things that I remember and that I 223 00:11:38,280 --> 00:11:40,719 Speaker 2: loved and I still love a pot roast and a 224 00:11:40,800 --> 00:11:46,120 Speaker 2: lasagna and a stuffed cabbage as well the third thing. 225 00:11:46,360 --> 00:11:48,640 Speaker 2: And in fact, I called her the other day and 226 00:11:48,679 --> 00:11:50,640 Speaker 2: I asked her why was the stuff cabbage so good? 227 00:11:51,080 --> 00:11:53,760 Speaker 2: And she told me because she added brown sugar and 228 00:11:54,040 --> 00:11:57,280 Speaker 2: sours salt. I don't even know what sour salt is, 229 00:11:57,679 --> 00:11:58,440 Speaker 2: but sara salt. 230 00:11:58,440 --> 00:12:00,640 Speaker 1: Does anybody know what sour salt is? No, I've never 231 00:12:00,720 --> 00:12:01,040 Speaker 1: heard of it. 232 00:12:01,480 --> 00:12:05,360 Speaker 2: No, It's a very obscure recipe, maybe from Eastern Europe 233 00:12:05,440 --> 00:12:05,720 Speaker 2: or something. 234 00:12:05,800 --> 00:12:08,079 Speaker 1: Yeah, and then you were thrust into the world of 235 00:12:08,160 --> 00:12:11,760 Speaker 1: motown and music and was there food there? Would you 236 00:12:11,840 --> 00:12:14,719 Speaker 1: go to the equivalent of what music terms as a 237 00:12:14,800 --> 00:12:17,439 Speaker 1: set or a studio, would there be food there? 238 00:12:18,320 --> 00:12:18,520 Speaker 3: Yeah? 239 00:12:18,600 --> 00:12:20,880 Speaker 2: I mean I remember I remember going to sets of 240 00:12:20,960 --> 00:12:23,319 Speaker 2: like those TV shows that I mentioned, which I used 241 00:12:23,320 --> 00:12:25,120 Speaker 2: to go to on the weekend with my dad and 242 00:12:25,480 --> 00:12:30,719 Speaker 2: his clients. And I think, frankly TV sets then and 243 00:12:30,840 --> 00:12:35,720 Speaker 2: even today, and recording sessions in the studio. It's all 244 00:12:35,840 --> 00:12:39,319 Speaker 2: the same kind of food, you know, It's just it's 245 00:12:39,400 --> 00:12:41,960 Speaker 2: kind of fast food. It's sandwiches, it's donuts, it's cookies, 246 00:12:42,559 --> 00:12:45,800 Speaker 2: nothing particularly good. I mean, I think there's a focus today, 247 00:12:45,800 --> 00:12:47,960 Speaker 2: at least on a movie set or a TV set, 248 00:12:48,160 --> 00:12:51,079 Speaker 2: to have some healthier options, because that's sort of the 249 00:12:51,360 --> 00:12:54,520 Speaker 2: age that we're in. But back then, it was great 250 00:12:54,559 --> 00:12:56,559 Speaker 2: for a kid because it was just junk food everywhere. 251 00:12:57,040 --> 00:12:57,520 Speaker 3: I loved that. 252 00:12:57,679 --> 00:13:02,240 Speaker 2: But my godfather was Barry Gordy, the founder of Motown, 253 00:13:02,280 --> 00:13:05,120 Speaker 2: and so I spent my weekends at his house often, 254 00:13:05,760 --> 00:13:08,800 Speaker 2: and so on Sundays, sort of late in the day, 255 00:13:08,880 --> 00:13:10,839 Speaker 2: the sort of dinner that would be served early was 256 00:13:11,200 --> 00:13:14,760 Speaker 2: Southern fried cooking, which was his background and his heritage. 257 00:13:15,160 --> 00:13:17,440 Speaker 3: And in a way, that could be the first. 258 00:13:17,320 --> 00:13:21,280 Speaker 2: Cuisine that I understood to be a particular category of 259 00:13:21,440 --> 00:13:22,880 Speaker 2: American cuisine that I loved. 260 00:13:23,280 --> 00:13:23,439 Speaker 3: You know. 261 00:13:23,760 --> 00:13:27,520 Speaker 2: It was fried chicken and collared greens and black eyed 262 00:13:27,559 --> 00:13:29,920 Speaker 2: peas and macaroni and cheese, and I mean it was 263 00:13:30,000 --> 00:13:33,319 Speaker 2: just all of it was completely delicious. I used to 264 00:13:33,400 --> 00:13:37,480 Speaker 2: really look forward to that Sunday and that Sunday evening meal, 265 00:13:38,120 --> 00:13:39,559 Speaker 2: and it was funny because it would be served in 266 00:13:39,640 --> 00:13:40,800 Speaker 2: these beautiful. 267 00:13:41,120 --> 00:13:44,240 Speaker 3: You know, silver servers. But it was, you know, just 268 00:13:44,840 --> 00:13:45,720 Speaker 3: his very earthy food. 269 00:13:45,800 --> 00:13:49,240 Speaker 2: And yeah, black and cod and black and redfish actually 270 00:13:49,360 --> 00:13:52,160 Speaker 2: is the one that loved black and redfish is it's 271 00:13:52,200 --> 00:13:55,120 Speaker 2: just sort of a southern, a Southern way of cooking fish, 272 00:13:55,120 --> 00:13:58,199 Speaker 2: I think from Louisiana and Mississippi, where I don't know 273 00:13:58,200 --> 00:14:00,559 Speaker 2: how they do it. I mean they blacken this redfish. 274 00:14:00,559 --> 00:14:03,079 Speaker 2: I mean they really char it. It's very very smoky 275 00:14:03,160 --> 00:14:05,400 Speaker 2: and kind of the skin is crispy and really tasty 276 00:14:05,600 --> 00:14:06,160 Speaker 2: and spicy. 277 00:14:07,240 --> 00:14:09,320 Speaker 1: Well, we could go to when you went to university. 278 00:14:09,480 --> 00:14:11,080 Speaker 1: Was that an awakening at any point? 279 00:14:11,400 --> 00:14:11,599 Speaker 3: It was. 280 00:14:11,840 --> 00:14:14,319 Speaker 2: I left LA and I lived in Cambridge, Massachusetts, and 281 00:14:14,320 --> 00:14:18,400 Speaker 2: I was going to Harvard, and it wasn't There wasn't 282 00:14:18,400 --> 00:14:21,360 Speaker 2: no awakening yet while I was there. You know, I 283 00:14:21,600 --> 00:14:25,480 Speaker 2: liked school food in high school and in college, you know, 284 00:14:25,600 --> 00:14:29,720 Speaker 2: this kind of mass produced food. But the awakening happened 285 00:14:30,000 --> 00:14:32,480 Speaker 2: more when I took a year off of school and 286 00:14:32,560 --> 00:14:34,800 Speaker 2: I went to live in Italy to work, and I 287 00:14:35,800 --> 00:14:39,320 Speaker 2: was in Venice and a guy was selling a raw tomato. 288 00:14:39,840 --> 00:14:41,080 Speaker 2: I think he was just trying to get rid of 289 00:14:41,120 --> 00:14:42,640 Speaker 2: the last bits of him he said, here, you know, 290 00:14:42,680 --> 00:14:44,560 Speaker 2: I'm gonna tell you, you know, a couple of tomatoes 291 00:14:44,600 --> 00:14:46,920 Speaker 2: for I don't know, a couple of lira or whatever 292 00:14:47,000 --> 00:14:48,960 Speaker 2: at the time, and it was really hot and I 293 00:14:49,080 --> 00:14:52,080 Speaker 2: was really thirsty, and so I bit into a tomato 294 00:14:52,360 --> 00:14:54,440 Speaker 2: of all things, and it was like the greatest thing 295 00:14:54,520 --> 00:14:55,880 Speaker 2: I had ever tasted in my life. 296 00:14:55,880 --> 00:14:59,320 Speaker 3: And I had just gotten to Italy, and so began 297 00:14:59,600 --> 00:15:03,080 Speaker 3: this a kind of revelation. 298 00:15:02,760 --> 00:15:06,320 Speaker 2: About food and about how good food can be in 299 00:15:06,640 --> 00:15:09,000 Speaker 2: Italy and I was living in I was traveling around, 300 00:15:09,000 --> 00:15:11,480 Speaker 2: but I was living in Milan, and really the place 301 00:15:11,560 --> 00:15:14,440 Speaker 2: that I discovered this was in a neighborhood restaurant in 302 00:15:14,560 --> 00:15:18,000 Speaker 2: Milan near where I lived, and it was just, you know, 303 00:15:18,120 --> 00:15:20,320 Speaker 2: a lady in the kitchen and her husband was the 304 00:15:20,480 --> 00:15:24,840 Speaker 2: maitre d This was in nineteen eighty six and the 305 00:15:24,920 --> 00:15:27,280 Speaker 2: fall of eighty six and the winter of eighty seven, 306 00:15:27,840 --> 00:15:30,200 Speaker 2: and I just happened upon this place and then I 307 00:15:30,240 --> 00:15:32,040 Speaker 2: went there three times a week, and I got to 308 00:15:32,080 --> 00:15:35,440 Speaker 2: know the family and they taught me about Italian food, 309 00:15:35,640 --> 00:15:41,240 Speaker 2: and I ate so many different incredible meals and it 310 00:15:41,360 --> 00:15:43,240 Speaker 2: wasn't you know, some of the famous dishes, but it 311 00:15:43,320 --> 00:15:46,800 Speaker 2: was just you know, the fish. It's like Ilpeche, you know, theola, 312 00:15:46,880 --> 00:15:49,880 Speaker 2: like the chicken, the meat, the fish, the vegetables e contorni, 313 00:15:49,960 --> 00:15:52,360 Speaker 2: you know, and they just serve. You don't even know 314 00:15:52,400 --> 00:15:54,920 Speaker 2: what you were eating half the time. And it was 315 00:15:55,200 --> 00:15:57,560 Speaker 2: just mind blowing. And I was alone a lot of 316 00:15:57,640 --> 00:16:00,880 Speaker 2: the time, which meant that I could really sort of appreciated, 317 00:16:01,120 --> 00:16:04,000 Speaker 2: you know, there's no talking, and I was learning Italian 318 00:16:04,040 --> 00:16:07,160 Speaker 2: as well, so I would speak to these these people 319 00:16:07,280 --> 00:16:09,360 Speaker 2: and they would explain to me about what I was eating. 320 00:16:09,520 --> 00:16:12,640 Speaker 2: And I think at that point I realized that this 321 00:16:12,840 --> 00:16:15,280 Speaker 2: was going to be like a love affair, like for 322 00:16:15,360 --> 00:16:17,480 Speaker 2: the rest of my life. And I kind of got 323 00:16:18,120 --> 00:16:22,240 Speaker 2: very enthusiastic about food, no matter what the food was, 324 00:16:22,800 --> 00:16:23,440 Speaker 2: and I still am. 325 00:16:24,400 --> 00:16:28,040 Speaker 1: Two other people I think I talked to talked about Milan, 326 00:16:28,640 --> 00:16:30,880 Speaker 1: and it was Norman Bloster has said that he had 327 00:16:30,920 --> 00:16:33,880 Speaker 1: his first risotto in Milan, and up until then he 328 00:16:34,040 --> 00:16:36,360 Speaker 1: just had rice, you know, and what that meant, you know, 329 00:16:36,480 --> 00:16:40,120 Speaker 1: just eating your your first risotto. You know, I think 330 00:16:40,160 --> 00:16:43,480 Speaker 1: Milan is probably a really good place to discover food. 331 00:16:43,720 --> 00:16:45,760 Speaker 1: Did you ever think about cooking or did you just 332 00:16:45,840 --> 00:16:46,800 Speaker 1: want to keep eating out? 333 00:16:47,000 --> 00:16:50,920 Speaker 2: Well, my roommate Paolo Savignano taught me how to make pasta. 334 00:16:51,600 --> 00:16:54,480 Speaker 2: And the other thing he taught me what how to 335 00:16:54,560 --> 00:16:57,040 Speaker 2: do was with vegetables, like raw vegetables, And the one 336 00:16:57,040 --> 00:17:01,000 Speaker 2: that really made an impression was finocchio fennel, which was 337 00:17:01,120 --> 00:17:03,040 Speaker 2: just take a I never knew what a fenel was actually, 338 00:17:03,160 --> 00:17:06,000 Speaker 2: so he pulled this thing out, started cutting it into pieces, 339 00:17:06,080 --> 00:17:09,359 Speaker 2: and then just olive oil salt on a piece of 340 00:17:09,480 --> 00:17:10,000 Speaker 2: raw fennel. 341 00:17:10,000 --> 00:17:12,320 Speaker 3: It's one of the greatest things in the world. 342 00:17:12,480 --> 00:17:15,920 Speaker 1: It's interesting, isn't it, because coming from California, which is 343 00:17:16,160 --> 00:17:18,520 Speaker 1: the garden of the United States, now you know the 344 00:17:18,720 --> 00:17:23,159 Speaker 1: artichokes and fennel and tomatoes, and I was that we 345 00:17:23,280 --> 00:17:26,119 Speaker 1: really now look at California as a place where we 346 00:17:26,240 --> 00:17:29,359 Speaker 1: get these great vegetables, and yet we kind of probably 347 00:17:29,480 --> 00:17:33,439 Speaker 1: turned our back on the ingredient. And then it all changed, 348 00:17:33,560 --> 00:17:37,600 Speaker 1: and now in California the ingredient is so important though, 349 00:17:37,880 --> 00:17:41,400 Speaker 1: the way they grow vegetables and an apple valley surrounding 350 00:17:42,359 --> 00:17:44,719 Speaker 1: you know, Los Angeles, is huge, isn't it. But there 351 00:17:44,840 --> 00:17:47,480 Speaker 1: still is that thing about that man giving you the 352 00:17:47,600 --> 00:17:49,719 Speaker 1: ripest tomato in venice exactly. 353 00:17:49,800 --> 00:17:53,840 Speaker 2: And actually something I didn't mention when I finished university, 354 00:17:53,960 --> 00:17:56,080 Speaker 2: I went to live in Paris. That was the first 355 00:17:56,240 --> 00:18:00,280 Speaker 2: place I worked after school for Warner Brothers. And I 356 00:18:00,400 --> 00:18:02,840 Speaker 2: had a great friend through my one of my best 357 00:18:02,880 --> 00:18:05,840 Speaker 2: friends from college, this guy Alex, who was a chef 358 00:18:05,880 --> 00:18:08,800 Speaker 2: and he was training at Tayvon and so while he 359 00:18:08,920 --> 00:18:10,960 Speaker 2: was there, every Sunday night, we would have a dinner 360 00:18:11,040 --> 00:18:12,960 Speaker 2: with all of these friends from school who were living 361 00:18:13,000 --> 00:18:16,199 Speaker 2: in Paris at the same time. And every person there 362 00:18:16,280 --> 00:18:17,680 Speaker 2: was a kind of a core group, and everybody would 363 00:18:17,680 --> 00:18:19,480 Speaker 2: bring one or two people. So we had these dinner 364 00:18:19,520 --> 00:18:22,080 Speaker 2: parties every Sunday, and Alex would try out his recipes 365 00:18:22,119 --> 00:18:24,240 Speaker 2: and the things he was learning. I mean, and actually 366 00:18:24,320 --> 00:18:26,639 Speaker 2: I have to say that, you know, aside from my 367 00:18:26,800 --> 00:18:29,040 Speaker 2: year off in Milan where I kind of discovered great 368 00:18:29,200 --> 00:18:32,359 Speaker 2: ingredients and great food, and then Alex really taught me 369 00:18:32,480 --> 00:18:35,680 Speaker 2: about buying great, great food that you just reminded me, 370 00:18:35,760 --> 00:18:37,280 Speaker 2: you know. I used to go to the market with 371 00:18:37,400 --> 00:18:40,960 Speaker 2: him off the Rue Dutamp on the Saturday morning and 372 00:18:41,080 --> 00:18:43,520 Speaker 2: we'd buy just whatever was there that he liked the 373 00:18:43,560 --> 00:18:45,760 Speaker 2: look of and then we'd go back and he would 374 00:18:45,800 --> 00:18:48,920 Speaker 2: just throw something together and just make brunch for the 375 00:18:49,000 --> 00:18:51,239 Speaker 2: two of us, and then Sunday nights we'd have these 376 00:18:51,240 --> 00:18:53,879 Speaker 2: dinner parties and that was the best food I had 377 00:18:53,920 --> 00:18:55,440 Speaker 2: ever eaten up until that time. 378 00:19:04,240 --> 00:19:07,480 Speaker 1: So you talk about the exposure to Europe. You know 379 00:19:07,680 --> 00:19:11,960 Speaker 1: about Milan, about France, but you also you have to 380 00:19:12,040 --> 00:19:15,800 Speaker 1: bring in Spain here, because I know you talk about 381 00:19:15,840 --> 00:19:19,680 Speaker 1: Spain a lot. You love Spain, You eat Spanish food, 382 00:19:20,040 --> 00:19:23,320 Speaker 1: cook Spanish fruit. Talk about Spain for a minute. 383 00:19:23,600 --> 00:19:27,119 Speaker 3: Yeah, I moved to Madrid and I had been warned, 384 00:19:27,160 --> 00:19:28,159 Speaker 3: you know, Spain. 385 00:19:28,920 --> 00:19:31,520 Speaker 2: People had said to me the food is not that 386 00:19:31,680 --> 00:19:35,399 Speaker 2: great and it's all basically golden brown and everything's fried, 387 00:19:36,000 --> 00:19:37,320 Speaker 2: and you know, you're not going to. 388 00:19:37,359 --> 00:19:37,960 Speaker 3: Love the food. 389 00:19:38,280 --> 00:19:40,639 Speaker 2: And of course everybody who told me that really had 390 00:19:40,720 --> 00:19:43,160 Speaker 2: just been there for a week on holiday and didn't 391 00:19:43,160 --> 00:19:45,680 Speaker 2: really know the food. And I have to say it 392 00:19:45,760 --> 00:19:48,800 Speaker 2: might be the country that I most like eating in 393 00:19:49,440 --> 00:19:52,240 Speaker 2: because of the variety. In number one, I mean, Spain 394 00:19:52,359 --> 00:19:55,960 Speaker 2: is a country of a half dozen countries. You know, 395 00:19:56,040 --> 00:19:58,560 Speaker 2: Galicia and what you eat there versus the Basque country 396 00:19:58,680 --> 00:20:03,360 Speaker 2: versus Catalunya versus Castilla, versus Andalucia versus Valencia. I mean, 397 00:20:03,760 --> 00:20:07,520 Speaker 2: every part of that country has really its own cuisine 398 00:20:07,760 --> 00:20:11,359 Speaker 2: and they're very distinct really because so many different groups 399 00:20:11,400 --> 00:20:13,639 Speaker 2: of people have been through that country and have run it. 400 00:20:14,160 --> 00:20:19,000 Speaker 2: The Moorish influence in Spain, I think has created just great, 401 00:20:19,280 --> 00:20:23,399 Speaker 2: great variety of food and the fish and the meat, 402 00:20:23,920 --> 00:20:26,840 Speaker 2: and the sauces and the soups, because I'm obsessed with soups, 403 00:20:27,400 --> 00:20:32,720 Speaker 2: and I you know, just from Asturias and the favada 404 00:20:32,840 --> 00:20:36,399 Speaker 2: and the Lentejas, the lentils of Spain. I still think 405 00:20:36,480 --> 00:20:38,920 Speaker 2: it might be one of the greatest dishes in the world. 406 00:20:39,359 --> 00:20:41,280 Speaker 2: I go hunting for it when I get to Spain. 407 00:20:41,880 --> 00:20:45,960 Speaker 2: I was so wildly happy in that country with every 408 00:20:46,040 --> 00:20:52,280 Speaker 2: day of my food experiences, and also the idea that 409 00:20:52,400 --> 00:20:54,920 Speaker 2: you can just walk around town and just walk into 410 00:20:54,960 --> 00:20:58,359 Speaker 2: a bar and say what's the specialty, and they'll make 411 00:20:58,440 --> 00:21:00,440 Speaker 2: you like the greatest mushrooms you've ever had. 412 00:21:00,520 --> 00:21:01,720 Speaker 3: And then you'll go next door. 413 00:21:01,640 --> 00:21:05,879 Speaker 2: And you'll get a tortillespaniola, which is a basically egg 414 00:21:06,200 --> 00:21:11,200 Speaker 2: and onion and potato omelet that is so unbelievably delicious. 415 00:21:11,680 --> 00:21:13,679 Speaker 2: And then if you've chuck chort etho in it, it's 416 00:21:13,720 --> 00:21:16,360 Speaker 2: even better. And you can walk to the to every 417 00:21:16,400 --> 00:21:20,320 Speaker 2: neighborhood in big Spanish cities and find twenty five different 418 00:21:20,400 --> 00:21:23,320 Speaker 2: bars that each has a specialty, and I would highly 419 00:21:23,400 --> 00:21:28,120 Speaker 2: recommend San Sebastian for that because that is huge. San 420 00:21:28,200 --> 00:21:31,040 Speaker 2: Sebastian is the best city in the world for top 421 00:21:31,160 --> 00:21:35,200 Speaker 2: us bars because each one, again has a specialty, and 422 00:21:35,760 --> 00:21:38,040 Speaker 2: the variety is just mind boggling. You could go there 423 00:21:38,080 --> 00:21:41,040 Speaker 2: for a week and go to a different place every 424 00:21:41,119 --> 00:21:42,960 Speaker 2: hour and you wouldn't exhaust it. 425 00:21:43,320 --> 00:21:44,200 Speaker 3: And then there's the wine. 426 00:21:45,280 --> 00:21:48,600 Speaker 2: The wine in Spain is I think my favorite wine, 427 00:21:48,800 --> 00:21:51,280 Speaker 2: and please don't tell our hosts in France, but. 428 00:21:53,240 --> 00:21:59,360 Speaker 3: Again, the variety of it. Ea, I mean, where to begin. 429 00:21:59,440 --> 00:22:02,520 Speaker 2: I Pescaia and I love the you know, the sort 430 00:22:02,520 --> 00:22:06,840 Speaker 2: of smaller, more humble wines, and the white wines of Galicia, 431 00:22:07,160 --> 00:22:10,840 Speaker 2: the Albertino and is just fantastic with seafood, and then 432 00:22:10,920 --> 00:22:13,639 Speaker 2: Chaco Leaf from the Basque country, which the guys when 433 00:22:13,680 --> 00:22:15,399 Speaker 2: you go into a you go into the bar and 434 00:22:15,440 --> 00:22:18,280 Speaker 2: then they hold the bottle way that the bottle the 435 00:22:18,480 --> 00:22:20,720 Speaker 2: leather pouch, and then they hold it up here and 436 00:22:20,760 --> 00:22:21,359 Speaker 2: then they pour it. 437 00:22:21,359 --> 00:22:23,360 Speaker 3: All the way down. It's like acrobatic. It's fabulous. 438 00:22:23,560 --> 00:22:26,960 Speaker 1: You are married to Dana Harmon, who is Israeli, and 439 00:22:27,119 --> 00:22:29,639 Speaker 1: I think that a lot of your conversation with me 440 00:22:29,800 --> 00:22:33,320 Speaker 1: lately has been about two subjects. One is what it's 441 00:22:33,480 --> 00:22:36,600 Speaker 1: like to eat in Tel Aviv and Jappa and the 442 00:22:36,680 --> 00:22:40,440 Speaker 1: way the cultural food of that area has changed so 443 00:22:40,560 --> 00:22:43,160 Speaker 1: much and what people are cooking there. Would you either 444 00:22:43,160 --> 00:22:46,520 Speaker 1: of you like to talk about food in Israel right now? 445 00:22:47,280 --> 00:22:47,720 Speaker 3: For sure? 446 00:22:48,240 --> 00:22:50,920 Speaker 2: I mean, I think it's it's definitely one of the 447 00:22:51,040 --> 00:22:55,760 Speaker 2: most exciting exciting places to eat in the world. I mean, 448 00:22:55,800 --> 00:22:58,840 Speaker 2: they just there's something about I don't know, the creativity 449 00:22:58,920 --> 00:23:02,480 Speaker 2: and the risk king and the ingredients and the fact 450 00:23:02,520 --> 00:23:06,640 Speaker 2: that many of these chefs come from you know, Argentina, Mexico, Iraq, 451 00:23:07,160 --> 00:23:11,520 Speaker 2: Iran America, and so that there's just these you know, 452 00:23:11,600 --> 00:23:15,960 Speaker 2: these really interesting combinations of ingredients and foods and it's 453 00:23:16,119 --> 00:23:20,440 Speaker 2: very original and it's unbelievably good. But you know, the 454 00:23:20,520 --> 00:23:22,960 Speaker 2: truth is, I think it's true in a lot of cities, though, 455 00:23:23,280 --> 00:23:25,200 Speaker 2: I mean, that's one city where there's a lot of 456 00:23:25,240 --> 00:23:28,920 Speaker 2: exciting chefs, but you know, London has a similarly exciting 457 00:23:29,760 --> 00:23:32,280 Speaker 2: collection of chefs that come from all over the world 458 00:23:32,320 --> 00:23:35,040 Speaker 2: as well, in New York and Los Angeles and Paris, 459 00:23:35,119 --> 00:23:37,560 Speaker 2: and I mean it's it's probably the most exciting time, 460 00:23:38,359 --> 00:23:42,160 Speaker 2: you know, in terms of restaurants and creativity. Probably ever 461 00:23:42,680 --> 00:23:45,360 Speaker 2: with food and food technology as well. 462 00:23:46,200 --> 00:23:53,160 Speaker 1: If food is celebration, it's love, it's being together, it's delicious, 463 00:23:53,760 --> 00:23:58,920 Speaker 1: and food is comfort. To you, Josh Berger, at the 464 00:23:59,040 --> 00:24:02,160 Speaker 1: end of our conversation, what would be your comfort food? 465 00:24:03,640 --> 00:24:08,240 Speaker 2: So my comfort food would probably be bukatini a la mariana. 466 00:24:10,240 --> 00:24:12,800 Speaker 1: And I mean, I'm sure you're going to say cereal. 467 00:24:15,080 --> 00:24:16,520 Speaker 1: Be sure you don't want to say cereal. 468 00:24:16,600 --> 00:24:17,760 Speaker 3: You can surprise you. 469 00:24:17,960 --> 00:24:21,399 Speaker 1: Oh I never would. I'm sure you're going to say serious. 470 00:24:21,440 --> 00:24:25,000 Speaker 2: Well, basically I would have said the spaghetti, you know, 471 00:24:25,200 --> 00:24:28,680 Speaker 2: tomato pasta, which is our favorite meal always, and that 472 00:24:28,880 --> 00:24:31,000 Speaker 2: is in fact the right answer. But I was I 473 00:24:31,119 --> 00:24:33,280 Speaker 2: was listening to you know, over time, I listened to 474 00:24:33,320 --> 00:24:36,680 Speaker 2: all the podcasts that you do, and everybody says the 475 00:24:36,720 --> 00:24:40,240 Speaker 2: same thing, and it's just it would be So it's 476 00:24:40,320 --> 00:24:42,240 Speaker 2: just not interesting at this point to say that. So 477 00:24:43,400 --> 00:24:46,800 Speaker 2: I thought I'd go with which feels more interesting and 478 00:24:47,640 --> 00:24:51,280 Speaker 2: actually is even better because it is the best pasta 479 00:24:51,359 --> 00:24:52,240 Speaker 2: dish I think in the world. 480 00:24:53,119 --> 00:24:55,200 Speaker 3: I recommend it comfort or not. 481 00:24:55,520 --> 00:24:59,080 Speaker 1: Thank you, Josh, I love you, love you, thank you, 482 00:24:59,200 --> 00:25:13,719 Speaker 1: Thank you. To visit the online shop of the River Cafe. 483 00:25:14,359 --> 00:25:17,960 Speaker 1: Go to shop Therivercafe dot co dot UK. 484 00:25:23,359 --> 00:25:26,159 Speaker 2: River Cafe Table four is a production of iHeartRadio and 485 00:25:26,240 --> 00:25:31,400 Speaker 2: Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 486 00:25:31,560 --> 00:25:34,520 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.