1
00:00:00,720 --> 00:00:10,440
Speaker 1: I Am all in Again. Let's you.

2
00:00:17,280 --> 00:00:22,360
Speaker 2: I Am all in Again with Scott Patterson, an iHeartRadio podcast.

3
00:00:22,720 --> 00:00:25,400
Speaker 1: Hey everybody, Scott Patterson, i'mal and Podcast one of them

4
00:00:25,440 --> 00:00:33,240
Speaker 1: productions iHeart Radio Media. iHeart Podcast. We have another edition

5
00:00:33,280 --> 00:00:37,080
Speaker 1: of Luke's Diner and we have very special guests. Aaron

6
00:00:37,159 --> 00:00:41,360
Speaker 1: Leachy is a New York based entrepreneur, TV personality, mother

7
00:00:41,479 --> 00:00:44,080
Speaker 1: of four, best known for her role in Real Housewives

8
00:00:44,120 --> 00:00:48,000
Speaker 1: of New York. She has built a multi faceted career

9
00:00:48,000 --> 00:00:52,159
Speaker 1: spanning design, lifestyle, hospitality. She is a founder of an

10
00:00:52,159 --> 00:00:55,000
Speaker 1: interior design build firm whose work has been featured in

11
00:00:55,200 --> 00:01:00,319
Speaker 1: Architectural Digest, Elle, Decor, Vogue, and this co founder of

12
00:01:00,600 --> 00:01:08,040
Speaker 1: pronounces for us Aaron Mescal Mescal, an artisanal mescal brand.

13
00:01:09,400 --> 00:01:10,160
Speaker 2: Do you like mescal?

14
00:01:10,400 --> 00:01:12,120
Speaker 1: Oh man, you really do need to get me some

15
00:01:12,160 --> 00:01:14,400
Speaker 1: mescal and I need it quick.

16
00:01:14,840 --> 00:01:17,720
Speaker 2: By the way, I wish you could now.

17
00:01:18,200 --> 00:01:21,240
Speaker 1: We should you know. At the heart of her work

18
00:01:21,360 --> 00:01:25,240
Speaker 1: is the love of storytelling, recipes, rituals, ways of connecting,

19
00:01:25,240 --> 00:01:28,520
Speaker 1: the draw on her multicultural heritage, and her passion for

20
00:01:28,600 --> 00:01:32,240
Speaker 1: bringing people together. She's the host of Aaron's debut cookbook,

21
00:01:32,240 --> 00:01:35,880
Speaker 1: A Stylish Personal Guide entertaining with art, ease, and intention.

22
00:01:36,720 --> 00:01:41,440
Speaker 1: The book draws on both her familiar groups and cosmopolitans sensibilities.

23
00:01:41,600 --> 00:01:44,720
Speaker 1: Do you have you have cosmopolitan sensibilities.

24
00:01:43,840 --> 00:01:46,360
Speaker 2: To I think I do. I'm born and raised city girls.

25
00:01:46,640 --> 00:01:47,800
Speaker 1: I think you do, all right?

26
00:01:48,000 --> 00:01:48,120
Speaker 2: Uh?

27
00:01:48,520 --> 00:01:51,120
Speaker 1: Okay, So these recipes are inspired by your heritage. I

28
00:01:51,240 --> 00:01:56,480
Speaker 1: rack Yemen, Israel, Turkey, alongside modern spins and New York classics.

29
00:01:57,120 --> 00:02:02,280
Speaker 1: Entertainment entertaining tips, styling, shortcuts to hosting, memorable gathering, good

30
00:02:02,320 --> 00:02:05,120
Speaker 1: look at you? All kinds of great stuff. Ideas for

31
00:02:05,160 --> 00:02:08,600
Speaker 1: dinner parties, Sha Bought Dinners, Girls' Nights, and more. Complete

32
00:02:08,720 --> 00:02:12,320
Speaker 1: guides from styling tabletops, organizing flow. I mean runs a

33
00:02:12,360 --> 00:02:16,519
Speaker 1: game lifestyle brand. She's like a Martha Stewart two point zero.

34
00:02:17,560 --> 00:02:21,280
Speaker 1: I love that you created a cookbook called She's a Host?

35
00:02:21,320 --> 00:02:22,560
Speaker 1: What inspired that?

36
00:02:23,080 --> 00:02:27,600
Speaker 2: You know? I have spent my entire life just being

37
00:02:27,680 --> 00:02:31,639
Speaker 2: hosted and then now becoming a host where it's really

38
00:02:31,680 --> 00:02:34,000
Speaker 2: an automatic part of who I am and what I do,

39
00:02:35,160 --> 00:02:38,040
Speaker 2: and it's really, to me not such a big deal,

40
00:02:38,200 --> 00:02:40,280
Speaker 2: Like it's not that serious, you know, Like I just

41
00:02:40,760 --> 00:02:43,200
Speaker 2: I just kind of go with it, and I really

42
00:02:43,280 --> 00:02:45,639
Speaker 2: want to share that with people because I think, especially

43
00:02:45,680 --> 00:02:50,920
Speaker 2: after COVID, we've all seen how important community is to everybody. Togetherness,

44
00:02:51,000 --> 00:02:54,800
Speaker 2: you know, having conversation typically that happens over food at

45
00:02:54,919 --> 00:02:58,280
Speaker 2: least for me, and that's how I enjoy it or drink,

46
00:02:58,600 --> 00:03:02,239
Speaker 2: and I just wanted to share just easy ways. First

47
00:03:02,280 --> 00:03:05,240
Speaker 2: of all, the recipes in there are you know, from

48
00:03:05,240 --> 00:03:08,440
Speaker 2: my heart and really from a heritage, and they're nutritious

49
00:03:08,520 --> 00:03:10,520
Speaker 2: and they're delicious, and then they're different. So I think

50
00:03:10,520 --> 00:03:12,320
Speaker 2: it's fun for people to be able to make things

51
00:03:12,520 --> 00:03:15,000
Speaker 2: that they're not normally used to, but they're still kind

52
00:03:15,000 --> 00:03:18,160
Speaker 2: of easy. But beyond that, it's also just sort of

53
00:03:18,560 --> 00:03:21,920
Speaker 2: a message to be together more and to do that

54
00:03:21,960 --> 00:03:23,359
Speaker 2: without it being so difficult.

55
00:03:23,639 --> 00:03:26,720
Speaker 1: Right, Yeah, it's very nice. Prepare a meal for a

56
00:03:26,760 --> 00:03:31,560
Speaker 1: group of people, you sit down, time, you share stories,

57
00:03:31,600 --> 00:03:34,480
Speaker 1: you share all kinds. It really is the only way

58
00:03:34,560 --> 00:03:37,720
Speaker 1: to have a meal, well, at least one meal a

59
00:03:37,800 --> 00:03:39,880
Speaker 1: day like that. I mean, I think all three would

60
00:03:39,880 --> 00:03:43,840
Speaker 1: be tedious, but you know, all at least dinner, maybe

61
00:03:43,880 --> 00:03:47,400
Speaker 1: a lunch and a dinner. You know, so your recipes

62
00:03:47,440 --> 00:03:50,840
Speaker 1: come from your multicultural heritage. Can you share one that

63
00:03:50,920 --> 00:03:53,680
Speaker 1: feels especially meaningful for you?

64
00:03:54,200 --> 00:03:58,680
Speaker 2: Yes, I can that is the divorce Dad's chicken in

65
00:03:58,680 --> 00:04:02,119
Speaker 2: a pot. And my dad had me with my mom

66
00:04:02,160 --> 00:04:04,200
Speaker 2: and then got divorced and had four kids and was

67
00:04:04,240 --> 00:04:06,880
Speaker 2: a single father to them, and he didn't know what

68
00:04:06,920 --> 00:04:11,200
Speaker 2: the fuck he was doing, to be blunt, and so

69
00:04:11,440 --> 00:04:13,920
Speaker 2: he only knew how to make chicken. That he would

70
00:04:13,960 --> 00:04:16,000
Speaker 2: either make chicken soup or he would make chicken in

71
00:04:16,040 --> 00:04:18,440
Speaker 2: a pot. And it was essentially the same dish with

72
00:04:18,520 --> 00:04:21,920
Speaker 2: less water, which we all discovered later on, but that

73
00:04:22,000 --> 00:04:24,520
Speaker 2: became such a staple and it became something that we

74
00:04:24,560 --> 00:04:27,479
Speaker 2: all kind of turned into something more elevated, and you know,

75
00:04:27,520 --> 00:04:29,560
Speaker 2: we'd throw different kind of vegetables in it, and it's

76
00:04:29,600 --> 00:04:32,159
Speaker 2: really like what we make now, all of us, Like

77
00:04:32,200 --> 00:04:35,359
Speaker 2: if anyone's hosting a dinner or Shabbat dinner, rather we

78
00:04:35,480 --> 00:04:38,560
Speaker 2: have that recipe and it's so delicious, Like people will

79
00:04:38,600 --> 00:04:40,880
Speaker 2: come over and be like, what is this delicacy, And

80
00:04:40,920 --> 00:04:42,960
Speaker 2: I'm like, dude, this is what my dad used to

81
00:04:42,960 --> 00:04:44,400
Speaker 2: make when he didn't know what he was doing. So

82
00:04:45,120 --> 00:04:48,000
Speaker 2: that was a great one. And also my husband's mother

83
00:04:48,120 --> 00:04:50,880
Speaker 2: is from Cuba, so I learned how to make amazing

84
00:04:51,000 --> 00:04:54,720
Speaker 2: Latin recipes from her that are just like the perfect

85
00:04:55,600 --> 00:04:58,320
Speaker 2: balance to everything that I used to make now, like

86
00:04:58,400 --> 00:05:02,880
Speaker 2: you make pickadillo and like the tostonas and like this,

87
00:05:03,320 --> 00:05:06,599
Speaker 2: like meshes so well that you know, we have all

88
00:05:06,640 --> 00:05:09,120
Speaker 2: of that in the book, and you know it's exciting.

89
00:05:09,880 --> 00:05:11,000
Speaker 2: Are you getty hungry?

90
00:05:11,400 --> 00:05:13,599
Speaker 1: Yeah? I mean it's a constant state for me. It's

91
00:05:13,640 --> 00:05:18,919
Speaker 1: just really tragic. It's really tragic. So your family holidays

92
00:05:19,040 --> 00:05:23,599
Speaker 1: must be really something. Describe them. Who's cooking, what's being served?

93
00:05:23,600 --> 00:05:25,359
Speaker 1: How many people are there? Where are you?

94
00:05:26,000 --> 00:05:29,680
Speaker 2: Okay, So let's go Thanksgiving because it's my favorite and

95
00:05:29,839 --> 00:05:34,120
Speaker 2: I usually host Thanksgiving. Honestly, people everybody helps, and that's

96
00:05:34,240 --> 00:05:36,080
Speaker 2: something I just talk about my book too, like everyone

97
00:05:36,080 --> 00:05:38,840
Speaker 2: makes something or brings a side or whatever, because it's

98
00:05:38,839 --> 00:05:41,080
Speaker 2: a lot to cook for thirty people, which it typically

99
00:05:41,120 --> 00:05:43,240
Speaker 2: is like between thirty and thirty five people at a

100
00:05:43,320 --> 00:05:47,279
Speaker 2: Thanksgiving holiday at my house, and we're all making different

101
00:05:47,320 --> 00:05:49,120
Speaker 2: types of things, like my mother in law makes her

102
00:05:49,200 --> 00:05:54,120
Speaker 2: Cuban stuff. You know, we'll make some Mediterranean Middle Eastern recipes.

103
00:05:54,120 --> 00:05:56,520
Speaker 2: My mom usually makes like rice three ways, which is

104
00:05:56,560 --> 00:06:00,280
Speaker 2: in the book. And the way to I think the

105
00:06:00,320 --> 00:06:03,080
Speaker 2: best way to tell if someone's a good host or

106
00:06:03,120 --> 00:06:05,640
Speaker 2: not is how long people stay Like I'm literally kicking

107
00:06:05,680 --> 00:06:07,480
Speaker 2: people out of my house. It's actually kind of annoying.

108
00:06:07,680 --> 00:06:09,599
Speaker 2: So sometimes I take away the tips of tricks that

109
00:06:09,640 --> 00:06:11,600
Speaker 2: I give in the book when I want people to leave,

110
00:06:11,800 --> 00:06:15,400
Speaker 2: you know, but it's all about keeping keeping the food,

111
00:06:15,520 --> 00:06:18,720
Speaker 2: keeping the music, keeping the candle, going the like. And

112
00:06:18,760 --> 00:06:20,120
Speaker 2: then people never want to leave.

113
00:06:20,760 --> 00:06:24,640
Speaker 1: Sudden change in personality. Perhaps we'll get them out. I

114
00:06:24,680 --> 00:06:25,039
Speaker 1: don't know.

115
00:06:25,160 --> 00:06:28,320
Speaker 2: It's like right, like just like start going crazier, get.

116
00:06:28,160 --> 00:06:30,440
Speaker 1: To It's like, if you're really good at this, yeah,

117
00:06:30,480 --> 00:06:32,120
Speaker 1: you're going to have to figure out how to get

118
00:06:32,120 --> 00:06:32,960
Speaker 1: people out, you know.

119
00:06:33,080 --> 00:06:35,159
Speaker 2: Yeah, that's usually our issue.

120
00:06:34,960 --> 00:06:37,279
Speaker 1: Right right right. I used to have this house. Before

121
00:06:37,320 --> 00:06:39,120
Speaker 1: we got this house, I had this house up in

122
00:06:39,120 --> 00:06:43,080
Speaker 1: the Hollywood Hills and nobody would leave. It was so

123
00:06:44,320 --> 00:06:47,560
Speaker 1: it was so great and a good host. But I

124
00:06:47,560 --> 00:06:48,920
Speaker 1: think it was the house. I don't want to take

125
00:06:48,920 --> 00:06:51,640
Speaker 1: all the credit, right and I did. I did spoil

126
00:06:51,640 --> 00:06:53,200
Speaker 1: people when they could come over. I cook for them,

127
00:06:53,720 --> 00:06:55,919
Speaker 1: they serve them, and you know, I am a good host,

128
00:06:55,920 --> 00:06:59,200
Speaker 1: but that house man, they love the view, they love

129
00:06:59,279 --> 00:07:01,599
Speaker 1: the pool, they love the nature, they love you know,

130
00:07:01,680 --> 00:07:03,880
Speaker 1: and it's like it's ten o'clock, guys, you gotta go.

131
00:07:04,080 --> 00:07:05,960
Speaker 1: It's like I gotta, I gotta get up at six,

132
00:07:06,240 --> 00:07:07,280
Speaker 1: you know, let's go.

133
00:07:07,480 --> 00:07:09,000
Speaker 2: I love that. Though. What do you cook?

134
00:07:10,040 --> 00:07:12,920
Speaker 1: I mean, I just do basic stuff, right, But I

135
00:07:13,000 --> 00:07:14,920
Speaker 1: do it well, I do it. I do sam in

136
00:07:15,240 --> 00:07:16,880
Speaker 1: a couple of different ways. I do chicken a couple

137
00:07:16,880 --> 00:07:19,160
Speaker 1: of different ways. You know. I have some postay.

138
00:07:19,160 --> 00:07:19,320
Speaker 2: You know.

139
00:07:19,360 --> 00:07:23,280
Speaker 1: It's it's all just very basic things. Is how I

140
00:07:23,360 --> 00:07:26,880
Speaker 1: convince my wife to to marry me is to cook

141
00:07:26,920 --> 00:07:27,720
Speaker 1: for her? Right?

142
00:07:27,880 --> 00:07:29,000
Speaker 2: It's so nice?

143
00:07:29,160 --> 00:07:31,480
Speaker 1: Yeah, because she doesn't cook, so I just sort of

144
00:07:31,600 --> 00:07:35,000
Speaker 1: like quartered her the whole time, just like her dish

145
00:07:35,000 --> 00:07:36,840
Speaker 1: after and I'm thinking, is this going to be the one?

146
00:07:36,920 --> 00:07:38,480
Speaker 1: Is this going to be the one? It's kind of thing.

147
00:07:38,840 --> 00:07:40,480
Speaker 1: So I still do it because I love it.

148
00:07:40,640 --> 00:07:42,800
Speaker 2: And it's therapeutic, isn't it?

149
00:07:42,800 --> 00:07:46,680
Speaker 1: It truly is. I love five o'clock. I love prepping.

150
00:07:46,880 --> 00:07:49,560
Speaker 1: I love doing it all. I really do. I really

151
00:07:49,600 --> 00:07:50,400
Speaker 1: really enjoy.

152
00:07:50,160 --> 00:07:52,160
Speaker 2: It, like a sense of calm. Especially it put some

153
00:07:52,280 --> 00:07:56,400
Speaker 2: music on. Gotta you just like zone out. It's the best.

154
00:07:56,880 --> 00:07:59,720
Speaker 1: I can't I can't do. There's one particular album I

155
00:07:59,760 --> 00:08:02,520
Speaker 1: play all the way through, but I started getting a

156
00:08:02,600 --> 00:08:05,640
Speaker 1: little bit not sick of it, so now I banned

157
00:08:05,680 --> 00:08:07,120
Speaker 1: it from my list because I don't want to get

158
00:08:07,120 --> 00:08:09,200
Speaker 1: sick of this album because it's so great. But yeah,

159
00:08:09,200 --> 00:08:12,520
Speaker 1: I always cook with something and it's amazing. What doesn't work?

160
00:08:13,120 --> 00:08:15,200
Speaker 1: Oh sure? Yeah, like albums from like when I was

161
00:08:15,240 --> 00:08:18,080
Speaker 1: growing up. I catch up on old rock and roll.

162
00:08:19,000 --> 00:08:23,760
Speaker 1: I love it. Try Who's Next? Okay, Try Who's Next?

163
00:08:23,760 --> 00:08:26,320
Speaker 1: When you're cooking? Okay, I got to tell you. There's

164
00:08:26,320 --> 00:08:29,040
Speaker 1: something about the way Keith Moon drums. There's something that

165
00:08:29,520 --> 00:08:33,679
Speaker 1: there's something about that album. It's a it's a powerful

166
00:08:33,720 --> 00:08:37,840
Speaker 1: album anyway in its own right. But cooking to it.

167
00:08:37,920 --> 00:08:42,120
Speaker 2: Oh man, Oh I'm excited people. So that's that's good

168
00:08:42,120 --> 00:08:42,320
Speaker 2: to hear.

169
00:08:42,480 --> 00:08:47,720
Speaker 1: Yeah, try that one. Try. And there's some CSNY stuff

170
00:08:47,760 --> 00:08:52,640
Speaker 1: that's pretty good too. But yeah, the classic stuff usually works.

171
00:08:53,000 --> 00:08:53,560
Speaker 2: Yeah it does.

172
00:09:03,000 --> 00:09:06,120
Speaker 1: So what is a kitchen tip that you can give

173
00:09:06,160 --> 00:09:09,200
Speaker 1: the audience here or some kind of trick? You know?

174
00:09:09,280 --> 00:09:14,160
Speaker 1: I learned on a previous episode about how to make

175
00:09:15,040 --> 00:09:20,600
Speaker 1: really great marinera sauce that sticks to the pasta and

176
00:09:20,960 --> 00:09:25,680
Speaker 1: doesn't make it watery, And that's by using the the

177
00:09:25,760 --> 00:09:29,440
Speaker 1: pasta water after the pasta's boil poor a little bit

178
00:09:29,480 --> 00:09:33,040
Speaker 1: in the sauce. But now I'm doing it and I

179
00:09:33,120 --> 00:09:35,080
Speaker 1: think I'm pouring too much in because it's still water.

180
00:09:35,360 --> 00:09:37,000
Speaker 1: I'm scrolling it up. I used to be able to

181
00:09:37,080 --> 00:09:40,480
Speaker 1: nail it. I'm not nail at it anymore. So help

182
00:09:40,559 --> 00:09:44,160
Speaker 1: me out. What's the tip that you can improve everybody's

183
00:09:44,160 --> 00:09:44,520
Speaker 1: cooking with.

184
00:09:44,600 --> 00:09:46,080
Speaker 2: I'm going to give you a tip that I actually

185
00:09:46,120 --> 00:09:49,880
Speaker 2: just learned because it's a really good one. There's a

186
00:09:49,960 --> 00:09:52,360
Speaker 2: chef named Ben Jingji. I don't know if you know him,

187
00:09:52,360 --> 00:09:55,640
Speaker 2: and he's married to a woman named Zicky, and they

188
00:09:55,679 --> 00:09:58,679
Speaker 2: make these dishes together. They've actually met in culinary school.

189
00:09:58,720 --> 00:10:04,000
Speaker 2: Their story is very cute, and she taught me, you know,

190
00:10:04,120 --> 00:10:06,760
Speaker 2: I love We always make like ground meat and we

191
00:10:06,880 --> 00:10:09,559
Speaker 2: cook the meat down with the onion. But she taught

192
00:10:09,600 --> 00:10:13,680
Speaker 2: me that you have to slow, slow, slow cook first

193
00:10:13,679 --> 00:10:16,000
Speaker 2: the onion. Then you put the beef in and you

194
00:10:16,080 --> 00:10:19,280
Speaker 2: let it like caramelize with the beef in it for

195
00:10:19,360 --> 00:10:23,640
Speaker 2: like a while, like ten minutes, and like very low flame,

196
00:10:23,679 --> 00:10:25,920
Speaker 2: which I usually would use like medium to high, right,

197
00:10:26,000 --> 00:10:29,640
Speaker 2: like that's what you would typically saute. It makes the

198
00:10:29,679 --> 00:10:33,640
Speaker 2: beef taste like like it's like melts in your mouth,

199
00:10:33,679 --> 00:10:34,000
Speaker 2: like it's.

200
00:10:34,559 --> 00:10:37,200
Speaker 1: You're taking you're taking ground beef or you're taking a

201
00:10:37,240 --> 00:10:41,360
Speaker 1: steak grown beef. You're taking ground beef with the onion,

202
00:10:41,400 --> 00:10:44,679
Speaker 1: with with the onion, okay, because the.

203
00:10:44,640 --> 00:10:47,000
Speaker 2: Way I do it, Yeah, tell me how you do it.

204
00:10:47,040 --> 00:10:50,000
Speaker 1: The way I do it is, you know, I oil

205
00:10:50,120 --> 00:10:53,200
Speaker 1: oil up the pan. I get a very deep pan. Okay,

206
00:10:53,400 --> 00:10:57,520
Speaker 1: it's like you know, yadep. And so I put some

207
00:10:57,640 --> 00:11:00,800
Speaker 1: nice olive oil in. I throw in a ton of onion,

208
00:11:00,920 --> 00:11:05,160
Speaker 1: chopped onion yep, okay. And then once it's I don't

209
00:11:05,160 --> 00:11:07,440
Speaker 1: want to ice, I don't want to overcook the onion.

210
00:11:08,040 --> 00:11:11,479
Speaker 1: But once it's nice and sort of you know, half liquefied,

211
00:11:11,520 --> 00:11:14,559
Speaker 1: I'll throw in the ground beef. But I keep it

212
00:11:14,840 --> 00:11:15,440
Speaker 1: at a.

213
00:11:15,480 --> 00:11:17,640
Speaker 2: Very low Oh so you're already doing it.

214
00:11:17,800 --> 00:11:19,920
Speaker 1: I'm already doing it. I'm not. I never cook it

215
00:11:19,960 --> 00:11:22,280
Speaker 1: on high because because I want you right, because I

216
00:11:22,360 --> 00:11:25,920
Speaker 1: want the meat to be cooked and tenderized.

217
00:11:26,600 --> 00:11:28,560
Speaker 2: You're already here five steps ahead.

218
00:11:28,840 --> 00:11:30,600
Speaker 1: I mean, that's just I've been doing it so much,

219
00:11:30,600 --> 00:11:32,920
Speaker 1: but that's the way I do it now because I

220
00:11:32,960 --> 00:11:35,880
Speaker 1: want it to percolate for forty minutes, thirty minutes.

221
00:11:36,080 --> 00:11:38,600
Speaker 2: Yeah, So that was like it's a small change that

222
00:11:38,640 --> 00:11:41,760
Speaker 2: I didn't I was like just a lower of a

223
00:11:41,800 --> 00:11:43,240
Speaker 2: little bit and cook it a little bit longer. And

224
00:11:43,280 --> 00:11:45,200
Speaker 2: I was I was like, oh my god, like what

225
00:11:45,320 --> 00:11:49,000
Speaker 2: a difference. So the other thing I say, I would say,

226
00:11:49,040 --> 00:11:52,560
Speaker 2: and this is like more to hosting. You need little bowls.

227
00:11:52,800 --> 00:11:55,200
Speaker 2: And in the little bowl you should have nuts, you

228
00:11:55,240 --> 00:11:58,959
Speaker 2: should have like pretzel like whatever you have. Throw out

229
00:11:59,000 --> 00:12:01,000
Speaker 2: the little bowls and like put them on your counter,

230
00:12:01,280 --> 00:12:03,640
Speaker 2: put them like on the table let. People like Nash

231
00:12:04,280 --> 00:12:06,840
Speaker 2: you know, I'll hang around if they not if they

232
00:12:06,880 --> 00:12:08,080
Speaker 2: have something to not on.

233
00:12:08,440 --> 00:12:14,560
Speaker 1: It's yes, that's great, great stuff. Do you have one

234
00:12:14,760 --> 00:12:19,000
Speaker 1: kitchen appliance that is underrated that you can't cook without?

235
00:12:19,320 --> 00:12:22,840
Speaker 2: Yeah, I'm like promoting this out of my friend's company,

236
00:12:22,880 --> 00:12:24,720
Speaker 2: and I'm just gonna I guess I'm gonna keep doing it.

237
00:12:25,080 --> 00:12:26,960
Speaker 2: Not a purpose. By the way, he's gonna like need

238
00:12:27,000 --> 00:12:29,319
Speaker 2: to give me commission at this point. Now I'm kidding

239
00:12:30,000 --> 00:12:32,000
Speaker 2: a spurtle. Have you heard of it?

240
00:12:32,320 --> 00:12:32,960
Speaker 1: No, what's up?

241
00:12:33,640 --> 00:12:38,240
Speaker 2: It's the mix. It's a mix between a spoon and

242
00:12:39,080 --> 00:12:42,000
Speaker 2: what is uh, I don't know what else what it

243
00:12:42,000 --> 00:12:44,679
Speaker 2: would be called like a like a mix like a

244
00:12:44,720 --> 00:12:45,520
Speaker 2: wooden spoon.

245
00:12:47,080 --> 00:12:49,880
Speaker 1: Yes, okay, so it's a mix between a steel spoon

246
00:12:49,920 --> 00:12:51,400
Speaker 1: and a wooden spoon, like.

247
00:12:51,360 --> 00:12:56,200
Speaker 2: It's like it's a mix between playing it. Yeah, it's

248
00:12:56,240 --> 00:12:59,720
Speaker 2: like long and like gets into the crevices of things.

249
00:13:00,040 --> 00:13:03,720
Speaker 1: Okay, yeah, I got you.

250
00:13:02,960 --> 00:13:05,080
Speaker 2: Too, because we have them in like our press boxes.

251
00:13:05,440 --> 00:13:08,880
Speaker 2: They literally are the most useful things. Like I saw te,

252
00:13:08,920 --> 00:13:12,360
Speaker 2: I can't sautee without them. The regular wooden spoon doesn't

253
00:13:12,400 --> 00:13:13,520
Speaker 2: get into.

254
00:13:13,400 --> 00:13:17,480
Speaker 1: The sides right exactly, I have, but I see I

255
00:13:17,559 --> 00:13:19,720
Speaker 1: have one that. I have two wooden spoons and a

256
00:13:19,760 --> 00:13:24,000
Speaker 1: third one that's got a point on the right side.

257
00:13:24,000 --> 00:13:25,880
Speaker 2: Right, and you would need three spoons.

258
00:13:26,000 --> 00:13:26,600
Speaker 1: Gotta have it.

259
00:13:27,160 --> 00:13:27,960
Speaker 2: I'm sending it to you.

260
00:13:28,320 --> 00:13:32,200
Speaker 1: Okay, you need it. I'd love to have one I got.

261
00:13:32,240 --> 00:13:35,839
Speaker 1: My dream is to have like that rack hanging from

262
00:13:35,840 --> 00:13:38,280
Speaker 1: the ceiling, hang everything off the ceiling. I don't have that.

263
00:13:38,320 --> 00:13:39,600
Speaker 1: I gotta. I got to install that.

264
00:13:39,800 --> 00:13:43,439
Speaker 2: I can help you with that too. My friend literally

265
00:13:43,480 --> 00:13:44,040
Speaker 2: makes those.

266
00:13:44,840 --> 00:13:47,440
Speaker 1: Swear to God, Okay, hook me up, I'll do it.

267
00:13:47,480 --> 00:13:50,120
Speaker 1: I'll buy it or whatever it takes. But I want one,

268
00:13:50,559 --> 00:13:50,839
Speaker 1: you know.

269
00:13:51,080 --> 00:13:53,000
Speaker 2: I know me too, actually need one of those.

270
00:13:53,040 --> 00:13:56,480
Speaker 1: You're a you gotta have that, all right? So what

271
00:13:56,720 --> 00:13:59,760
Speaker 1: is uh? Okay, hang on high all right? So listen,

272
00:13:59,800 --> 00:14:04,600
Speaker 1: you do so many things right, and they right, but

273
00:14:04,640 --> 00:14:09,440
Speaker 1: that's good, right, it keeps you busy. Yeah, the Real

274
00:14:09,480 --> 00:14:13,080
Speaker 1: Housewives of New York. So I want to talk to

275
00:14:13,080 --> 00:14:17,520
Speaker 1: you about your knowledge of the food the city. What

276
00:14:17,600 --> 00:14:21,200
Speaker 1: type of food you know? Dash your meal experience is

277
00:14:21,240 --> 00:14:26,720
Speaker 1: something that you can only get of the best of

278
00:14:26,800 --> 00:14:29,440
Speaker 1: it in New York? What is it?

279
00:14:29,560 --> 00:14:33,240
Speaker 2: I wouldn't say that you can only get like a

280
00:14:33,240 --> 00:14:36,560
Speaker 2: Michelin star amazing meal in Manhattan. You can get that

281
00:14:36,640 --> 00:14:38,000
Speaker 2: in a lot of places. So I'm going to go

282
00:14:38,200 --> 00:14:42,400
Speaker 2: more basic. I'd say you can really only get the

283
00:14:42,400 --> 00:14:46,080
Speaker 2: best bagel or the best slice of pizza, the best locks.

284
00:14:46,520 --> 00:14:50,480
Speaker 2: Like You're not getting that in Miami, you know you're not.

285
00:14:51,200 --> 00:14:54,200
Speaker 2: So we have like the good stables, like you're getting

286
00:14:54,240 --> 00:14:56,920
Speaker 2: your best croissant, and obviously in Paris you're not getting

287
00:14:56,920 --> 00:15:01,760
Speaker 2: that here. But our pizza and our bagels they don't compare.

288
00:15:02,240 --> 00:15:05,080
Speaker 1: You know, they gotta. They got a pizza place out here,

289
00:15:05,840 --> 00:15:09,520
Speaker 1: the Kathy Moriarity runs. She's I guess she's an owner,

290
00:15:09,560 --> 00:15:13,520
Speaker 1: part owner, and it's in it's in Beverly Hills and

291
00:15:13,560 --> 00:15:17,200
Speaker 1: they ship the water from New York. Wow, they use

292
00:15:17,400 --> 00:15:20,880
Speaker 1: New York while I'm not kidding. Wow, because the water

293
00:15:22,240 --> 00:15:27,080
Speaker 1: west of the Mississippi is too alkaline, and that's that's

294
00:15:27,120 --> 00:15:30,680
Speaker 1: why you get the the soft. You can't get the hard,

295
00:15:30,720 --> 00:15:33,560
Speaker 1: crunchy crust. So you go to this place.

296
00:15:33,800 --> 00:15:36,440
Speaker 2: Wait, it's better to have alkaline water, isn't it?

297
00:15:36,480 --> 00:15:39,760
Speaker 1: Okay? So I said, at the opposite it's not alkaline

298
00:15:39,840 --> 00:15:43,360
Speaker 1: enough west of the Mississippi, right, So east of the

299
00:15:43,360 --> 00:15:45,680
Speaker 1: Mississippi you get the New York water. It's alkaline, and

300
00:15:45,760 --> 00:15:48,280
Speaker 1: you get the crunchy, crunchy crunchy, right, you get the

301
00:15:48,280 --> 00:15:50,520
Speaker 1: better crust. That's the that's the key.

302
00:15:51,480 --> 00:15:52,720
Speaker 2: So interesting.

303
00:15:53,000 --> 00:15:55,680
Speaker 1: Yeah, yeah, they ship the water in from Brooklyn.

304
00:15:56,560 --> 00:15:57,320
Speaker 2: That's wild.

305
00:15:57,560 --> 00:15:59,600
Speaker 1: It's wild, right, it's a lot of a lot of

306
00:15:59,600 --> 00:16:03,160
Speaker 1: ship and water. But they care if you There was

307
00:16:03,280 --> 00:16:04,960
Speaker 1: one role I wanted to gain a lot of weight for.

308
00:16:05,080 --> 00:16:09,080
Speaker 1: I was there every day. That's so fun eating giant

309
00:16:09,160 --> 00:16:11,800
Speaker 1: it is eating giant pies and drinking Coca Cola.

310
00:16:12,200 --> 00:16:14,160
Speaker 2: That's like the best job ever.

311
00:16:14,440 --> 00:16:19,320
Speaker 1: It's a good job. Like wow, people will just sturbys,

312
00:16:19,400 --> 00:16:24,960
Speaker 1: excuse me, I'm working here. I'll take you together.

313
00:16:26,360 --> 00:16:27,200
Speaker 2: That's awesome.

314
00:16:27,480 --> 00:16:31,920
Speaker 1: And the pizza, Oh okay, I'm destined to be three

315
00:16:31,960 --> 00:16:34,160
Speaker 1: hundred pounds. I know one day it'll happen. It's a

316
00:16:34,240 --> 00:16:37,840
Speaker 1: dream of mine. What's your favorite under the radar New

317
00:16:37,920 --> 00:16:38,800
Speaker 1: York City restaurant?

318
00:16:39,240 --> 00:16:43,800
Speaker 2: Oh, my favorite under the radar New York City restaurant.

319
00:16:45,560 --> 00:16:48,120
Speaker 1: Yeah, what's going on in the restaurant side of things

320
00:16:48,160 --> 00:16:50,720
Speaker 1: in New York? Did a lot of people pack up

321
00:16:50,760 --> 00:16:54,880
Speaker 1: and leave? Everybody came back from Florida? Right they went.

322
00:16:54,920 --> 00:16:56,400
Speaker 2: They were like, oh, we're gonna go to Florida because

323
00:16:56,400 --> 00:16:57,640
Speaker 2: New York City is horrible. And then they went to

324
00:16:57,640 --> 00:17:00,160
Speaker 2: Florida and they were like, wow, it's still Florida.

325
00:17:00,120 --> 00:17:03,760
Speaker 1: Like, you know, not the flower is terrible, but it's

326
00:17:03,760 --> 00:17:05,600
Speaker 1: like it's not New York, right, Florida.

327
00:17:05,840 --> 00:17:10,040
Speaker 2: You know, it's like you're in Florida. So everyone came back.

328
00:17:10,520 --> 00:17:12,479
Speaker 2: You know what's happening now? Which is kind of like

329
00:17:12,520 --> 00:17:16,520
Speaker 2: a little bit annoying. We're in a world of like

330
00:17:17,640 --> 00:17:18,840
Speaker 2: private members clubs.

331
00:17:19,160 --> 00:17:21,119
Speaker 1: Oh god, it's so annoying.

332
00:17:21,359 --> 00:17:22,360
Speaker 2: It's so annoying.

333
00:17:22,600 --> 00:17:24,679
Speaker 1: These people have such low self esteem.

334
00:17:24,960 --> 00:17:26,760
Speaker 2: Like it's enough already, it's enough.

335
00:17:26,880 --> 00:17:30,080
Speaker 1: You don't have to pay a monthly fee to feel superior.

336
00:17:30,119 --> 00:17:32,919
Speaker 1: You can do that all by yourself.

337
00:17:32,760 --> 00:17:36,280
Speaker 2: Right right, Like what is this obsession?

338
00:17:36,600 --> 00:17:37,840
Speaker 1: I get a monthly bill?

339
00:17:38,480 --> 00:17:39,240
Speaker 2: It's wild?

340
00:17:39,440 --> 00:17:41,640
Speaker 1: You get this huge monthly. It's two thousand and three

341
00:17:41,680 --> 00:17:45,080
Speaker 1: thousand bucks a month, and then it's like just to

342
00:17:45,160 --> 00:17:48,880
Speaker 1: make sure that you feel special. I mean, it's just ridiculous. Yeah,

343
00:17:49,000 --> 00:17:52,440
Speaker 1: I agree, that's that's I noticed that the other day

344
00:17:52,480 --> 00:17:55,719
Speaker 1: I said the same thing. I said, man, because they

345
00:17:55,720 --> 00:17:58,639
Speaker 1: were doing some kind of an expos on it was

346
00:17:58,680 --> 00:18:01,480
Speaker 1: either Miami or New York City. But the private club

347
00:18:01,520 --> 00:18:03,760
Speaker 1: thing that was happening, and it's just a it's a

348
00:18:03,800 --> 00:18:06,720
Speaker 1: thing now and it's like every sector, every sector of

349
00:18:06,800 --> 00:18:09,000
Speaker 1: anything you want to do. You know, you can't just

350
00:18:09,040 --> 00:18:10,480
Speaker 1: do it join a tennis club. It's got to be

351
00:18:10,480 --> 00:18:11,439
Speaker 1: a private club, right.

352
00:18:12,400 --> 00:18:15,480
Speaker 2: And it's like it made sense when it was basically

353
00:18:15,520 --> 00:18:17,400
Speaker 2: just so a house because you know, if you were

354
00:18:17,440 --> 00:18:19,560
Speaker 2: young and they had like the under twenty seven and

355
00:18:19,560 --> 00:18:21,480
Speaker 2: it was a discount, you used to work from there

356
00:18:21,520 --> 00:18:23,560
Speaker 2: and it was kind of like a like, you know,

357
00:18:23,640 --> 00:18:26,359
Speaker 2: incubator type space. But now it's just go have a

358
00:18:26,359 --> 00:18:28,400
Speaker 2: cocktail somewhere, but make sure that you pay a lot

359
00:18:28,400 --> 00:18:30,200
Speaker 2: of money to be able to have a call.

360
00:18:30,280 --> 00:18:32,239
Speaker 1: It is. That's all it is.

361
00:18:33,000 --> 00:18:35,320
Speaker 2: So I'm trying to think of my favorite I like

362
00:18:35,359 --> 00:18:39,679
Speaker 2: so many restaurants. That's really hard, Okay, El Cantonori is

363
00:18:39,680 --> 00:18:45,359
Speaker 2: a classic East Village, classic Italian restaurant. Just excellent food,

364
00:18:45,440 --> 00:18:46,960
Speaker 2: always good. It's been around forever.

365
00:18:47,840 --> 00:18:50,520
Speaker 1: That's my go to, Right, you have any of these

366
00:18:50,520 --> 00:18:52,920
Speaker 1: places give you kind of like the Luke's Diner vibe?

367
00:18:52,960 --> 00:18:55,040
Speaker 1: Is there anything in the city that gives you that

368
00:18:55,520 --> 00:18:58,360
Speaker 1: kind of Gilmore feels a little bit?

369
00:18:58,680 --> 00:19:03,199
Speaker 2: Should compare it to Tom that was in Seinfeld restaurant.

370
00:19:03,200 --> 00:19:06,920
Speaker 1: Tom's and Seinfeld. Oh that place. Yeah, that's yeah, that's

371
00:19:07,080 --> 00:19:09,040
Speaker 1: I mean that's a little different, but yeah, that's very

372
00:19:09,080 --> 00:19:09,919
Speaker 1: New York it is.

373
00:19:10,560 --> 00:19:14,080
Speaker 2: I mean it's just like iconic, and so it was yeah, absolutely.

374
00:19:14,320 --> 00:19:17,920
Speaker 2: I mean we don't have like the cozy like suburban places.

375
00:19:18,240 --> 00:19:19,200
Speaker 2: We don't have that here.

376
00:19:19,320 --> 00:19:23,239
Speaker 1: So no, no, it's different. It's a different thing, all right.

377
00:19:23,280 --> 00:19:27,040
Speaker 1: So you found your mescal brand mess Khaloom.

378
00:19:27,880 --> 00:19:29,320
Speaker 2: Yeah, like tulum and mescal.

379
00:19:30,840 --> 00:19:33,320
Speaker 1: What's your ideal way to serve it?

380
00:19:34,000 --> 00:19:36,200
Speaker 2: So I actually have a lot of cocktail recipes in

381
00:19:36,240 --> 00:19:40,640
Speaker 2: the book. I am lately addicted to something that's called

382
00:19:40,680 --> 00:19:45,399
Speaker 2: a Maximilian affair, which is Saint Germain and mescaloum and lemon.

383
00:19:45,480 --> 00:19:48,840
Speaker 2: It's so easy and it's out of this world delicious,

384
00:19:48,840 --> 00:19:50,840
Speaker 2: and I love that it comes in a martini glass.

385
00:19:52,280 --> 00:19:55,240
Speaker 2: But like on a regular day, if I'm having mescal,

386
00:19:55,400 --> 00:19:58,080
Speaker 2: which is probably too often now that I am not

387
00:19:58,119 --> 00:20:01,560
Speaker 2: pregnant anymore, I will have on the rocks with fresh

388
00:20:01,840 --> 00:20:05,200
Speaker 2: squeezed any fruit that I have, Like lately, I've been

389
00:20:05,200 --> 00:20:08,200
Speaker 2: into grapes because they're really sweet, and it's just it's

390
00:20:08,240 --> 00:20:11,159
Speaker 2: a very smooth messcal. It's not really smoky. That's like

391
00:20:11,200 --> 00:20:15,120
Speaker 2: our whole stick and it's really pure, so I feel

392
00:20:15,119 --> 00:20:17,520
Speaker 2: fine the next day, and it's just it's great. I

393
00:20:17,520 --> 00:20:18,600
Speaker 2: can't wait for you to try it.

394
00:20:19,480 --> 00:20:20,840
Speaker 1: Man, I tell you, I want to go on a

395
00:20:20,840 --> 00:20:26,199
Speaker 1: plane right now. Walk me through a meal. Kind of

396
00:20:26,200 --> 00:20:30,520
Speaker 1: meal you'd have to create to serve the mess color.

397
00:20:31,560 --> 00:20:36,960
Speaker 2: Oh well, we actually cook with it sometimes. Yeah, yeah, yeah,

398
00:20:37,000 --> 00:20:39,000
Speaker 2: you can like make fish with it. It's got a

399
00:20:39,000 --> 00:20:43,359
Speaker 2: really good flavor profile for cooking. But if you're gonna,

400
00:20:43,440 --> 00:20:46,640
Speaker 2: I mean, I don't know. I love Latin food, so

401
00:20:46,800 --> 00:20:50,119
Speaker 2: like for me, it really goes with anything, like it

402
00:20:50,160 --> 00:20:52,119
Speaker 2: depends on what you put in the cocktail itself. But

403
00:20:52,240 --> 00:20:56,439
Speaker 2: like just love like Cuban food. I love Mexican food,

404
00:20:56,560 --> 00:21:00,480
Speaker 2: and so for me, like the fresh meats and the

405
00:21:00,640 --> 00:21:05,520
Speaker 2: avocado corn, like Saul says, that's just caring.

406
00:21:06,280 --> 00:21:08,440
Speaker 1: All right, we got time for one more question. Unfortunately,

407
00:21:08,440 --> 00:21:09,720
Speaker 1: you have to come back, by the way.

408
00:21:10,080 --> 00:21:12,080
Speaker 2: I'm happy to because we didn't.

409
00:21:12,240 --> 00:21:14,280
Speaker 1: We didn't really connect very well, so we gotta we

410
00:21:14,359 --> 00:21:18,399
Speaker 1: gotta try again. Okay, okay, we'll try again. If you

411
00:21:18,440 --> 00:21:20,560
Speaker 1: were coming to Luke Steiner, what would you order? Where

412
00:21:20,600 --> 00:21:21,080
Speaker 1: would you sit?

413
00:21:22,840 --> 00:21:27,520
Speaker 2: I take closest to you?

414
00:21:27,600 --> 00:21:32,640
Speaker 1: Damn right, you would, yeah.

415
00:21:30,840 --> 00:21:33,840
Speaker 2: And I would order a coffee and hopefully you would

416
00:21:33,920 --> 00:21:37,080
Speaker 2: yell at me for it. Yes, yes, I get a

417
00:21:37,119 --> 00:21:40,120
Speaker 2: cappuccino and a croissant.

418
00:21:40,680 --> 00:21:43,840
Speaker 1: You get a cappuccino that, yeah, you you'd get. Yeah,

419
00:21:43,840 --> 00:21:44,719
Speaker 1: I'd yell at you for that.

420
00:21:45,119 --> 00:21:46,120
Speaker 2: Yeah, you'd yell at me.

421
00:21:46,400 --> 00:21:50,879
Speaker 1: If you said cappuccino or latte or anything. That's not

422
00:21:50,880 --> 00:21:55,280
Speaker 1: gonna happen. Uh. Sorry about those Yankees, right, it's all over.

423
00:21:55,880 --> 00:22:00,159
Speaker 1: They rely too much on power. You don't care, all right, baseball.

424
00:21:59,800 --> 00:22:02,399
Speaker 2: Is not I think, ask me about I'll be into that.

425
00:22:02,800 --> 00:22:07,280
Speaker 1: Okay, all right, Aaron Leachie a pleasure. Hey, everybody, go

426
00:22:07,359 --> 00:22:10,720
Speaker 1: out and get her book, watch the shows, eat her food,

427
00:22:10,800 --> 00:22:15,000
Speaker 1: drinker tequila. She's got you covered. Let her redesign your

428
00:22:15,200 --> 00:22:18,160
Speaker 1: entire life, because I think I'm about to allow her

429
00:22:18,200 --> 00:22:21,040
Speaker 1: to do that with mine and all. Tuck was like

430
00:22:21,080 --> 00:22:24,560
Speaker 1: twenty minutes just talking to her. It's amazing. She's amazingly magnetic, intelligent,

431
00:22:24,600 --> 00:22:28,960
Speaker 1: beautiful and talented. Here we go, Aaron Leechee, thank you

432
00:22:29,000 --> 00:22:32,879
Speaker 1: so much for coming on and best fans on the planet.

433
00:22:33,000 --> 00:22:35,479
Speaker 1: Thanks everybody for all your downloads, cards, and letters. Keep

434
00:22:35,520 --> 00:22:39,760
Speaker 1: them coming and remember where you lead, we will follow.

435
00:22:39,960 --> 00:23:11,359
Speaker 1: Stay safe everyone, Hey everybody, and don't forget Follow us

436
00:23:11,359 --> 00:23:15,600
Speaker 1: on Instagram at I Am all In podcast and email

437
00:23:15,720 --> 00:23:29,120
Speaker 1: us at Gilmore at iHeartRadio dot com.