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Speaker 1: Hi everyone, I'm Katie Curic and this is a bonus

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Speaker 1: episode of Next Question Dadada. Today I'm sharing another stop

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Speaker 1: on my book tour, and this time it's Atlanta. Everyone said,

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Speaker 1: please don't say Hotlanta. Don't worry Atlanta. I'm not going

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Speaker 1: to where I got to talk to one of my

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Speaker 1: favorite people. And yes, I'll be saying that a lot,

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Speaker 1: but it's true. The Barefoot Contessa herself in a garden.

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Speaker 1: So bonapatite. You guys are in for such a treat

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Speaker 1: because my next guest is one of my favorite people

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Speaker 1: on the planet, probably one of yours too. Iin a

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Speaker 1: garden seems to iin a garden, to me, seems to

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Speaker 1: signify everything that is good in the world. Her very

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Speaker 1: name just makes you feel better, doesn't it. Her cookbooks

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Speaker 1: are my go to for everything from pants and ella

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Speaker 1: to pasta pesta with peas and pine nuts, which is

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Speaker 1: very alliterative. From her famous coconut cupcakes to her delicious

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Speaker 1: roast chicken, which we'll talk about. She's got her show

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Speaker 1: on the Food Network. Of course, she's developing another show

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Speaker 1: with guests. Maybe she'll invite me. A Muhlner fingers cross

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Speaker 1: and she's currently working on her cookbook. So please welcome

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Speaker 1: Iina Gardens here. Oh my gosh, I know everyone's so

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Speaker 1: excited you're here. Um. I shouldn't say this, but you're

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Speaker 1: my favorite guests in all the cities, so don't tell

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Speaker 1: anyone secret. So so let's talk about because I think

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Speaker 1: during the pandemic, Iina, you were such a comforting presence

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Speaker 1: for so many people. Before that you were comforting presence,

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Speaker 1: but you spread such joy. And one of my favorite

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Speaker 1: moments was when you poured a giant cost abow that

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Speaker 1: was what he saw that it was more than the

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Speaker 1: size of our heads. Um, I think we actually have

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Speaker 1: a video you there we go what I would say

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Speaker 1: you no, stay safe, have a very good time, and

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Speaker 1: don't forget the cocktails. Did you drink that whole thing?

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Speaker 1: There's a bottle of vodka in there. Where did that

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Speaker 1: idea come from? Because it cracked me up. It actually

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Speaker 1: started out as an April Fools thing. And um, when

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Speaker 1: when the pandemic hit in the beginning of March, I

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Speaker 1: said to my assistance, let's go downstairs in the base

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Speaker 1: and clean it out and then we'll have room to store,

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Speaker 1: you know, shelf goods and things like that for the year,

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Speaker 1: because I thought we were going to be in this

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Speaker 1: for a year or two. And there were these huge

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Speaker 1: cocktail glasses martini glasses somebody gave us as a joke,

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Speaker 1: and I said, oh, let's throw these out. And my

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Speaker 1: assistant said, you never know when you're gonna need them.

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Speaker 1: And I thought, I needs a cocktail glass like this,

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Speaker 1: and you needed that, then you thought so, Then I thought.

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Speaker 1: A month later, it was April one, and I thought,

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Speaker 1: I'll do a little April Fool's joke. But as as

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Speaker 1: you know, as it kind of evolved in my thinking,

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Speaker 1: I thought, nobody needs a joke the second week of

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Speaker 1: the pandemic, so but everybody needs a cocktail. So I

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Speaker 1: just decided I'm just going to do it straight. And

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Speaker 1: I had enough ingredients to make one of those. That

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Speaker 1: was it. If I'm if I messed up the video,

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Speaker 1: I was in trouble, I had to make a totally

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Speaker 1: different cocktail. Well, it made everybody laugh, and I you know,

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Speaker 1: I love following you on Instagram because you have so

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Speaker 1: much fun, and you know, I think it's given you.

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Speaker 1: I mean, you were already huge and so popular, but

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Speaker 1: it's kind of giving you this whole new presence and

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Speaker 1: such as a place where your fans can see you

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Speaker 1: on a regular basis. It's amazing what it's done right.

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Speaker 1: It's funny when when the pandemic hit and my friend

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Speaker 1: of mine, who's the head of publicity and um at

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Speaker 1: my publisher, said, you know, you should be the person

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Speaker 1: that people go to if they don't know what to

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Speaker 1: do with the white beans in there in their pantry.

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Speaker 1: And I was like, I can't tell them that. I mean,

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Speaker 1: I don't know that. And I thought about it for

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Speaker 1: a day and I thought, well, let me see if

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Speaker 1: I can. So I sort of posted a picture of

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Speaker 1: my pantry, which was funny because they were Ramen noodles

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Speaker 1: in there, and everybody went, she has Ramen noodles? Why

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Speaker 1: does she at college? I had bought them. I had

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Speaker 1: no idea what to do with them, but I ended

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Speaker 1: up making raman chicken noodle soup, which was actually great. Wow.

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Speaker 1: So you know, I think we both have because I

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Speaker 1: I love Instagram too, and I and I actually don't

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Speaker 1: live too far away from each other in East Hampton.

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Speaker 1: And you know, there's something great about being able to

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Speaker 1: talk directly to an audience. I was just completely blown

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Speaker 1: away when I when I said, okay, I'll just try it,

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Speaker 1: and I started posting something every day and people were

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Speaker 1: talking to me, and it was all of a sudden,

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Speaker 1: I felt like I was connected again. It was really

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Speaker 1: incredibly satisfying. Love. I hear the answers which shocked, you know,

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Speaker 1: like what should I do with the white beans? I

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Speaker 1: just I knew what to do. And there is something

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Speaker 1: really wonderful about the interactivity that you get, you know.

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Speaker 1: I during the pandemic, Yeah, I did a lot of

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Speaker 1: videos about frontline healthcare workers, and you know, I try

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Speaker 1: to post things like when they're these these tragedies and

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Speaker 1: they're these faceless victims, I try to to show human

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Speaker 1: that the humanize it and showed that these were people

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Speaker 1: with with lives and families, and I think that's something

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Speaker 1: that that people forget when they hear statistics. So I

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Speaker 1: I really like going direct to consumer, as they say,

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Speaker 1: and you probably never get trolls, do you, I mean

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Speaker 1: people who have nasty things to say about me? Yeah? Oh? Never, rarely,

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Speaker 1: I have to say, really I imagine, I mean, who

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Speaker 1: would say something mean to Ainah? I get plenty of them,

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Speaker 1: and I just blocked their asses that's a good play. Definitely.

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Speaker 1: Um So, So I want to talk to Iina because

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Speaker 1: Iina is also writing a memoir, which is so it's

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Speaker 1: not gonna be like Katie's. I mean, she's in the

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Speaker 1: very beginning stages. But tell me a little bit about it. Well,

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Speaker 1: tell me first how you started. So you just decided

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Speaker 1: to do it. And I have to say, it was

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Speaker 1: so brave of you to really get you know, just

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Speaker 1: decide you're gonna put it all out there. You're going there? Yeah,

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Speaker 1: were there any times when you said to yourself, well,

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Speaker 1: maybe I shouldn't go there? Well? I did. I did

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Speaker 1: keep some things out, believe it or not. There's like

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Speaker 1: two things in my life that are still private but

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Speaker 1: didn't evolve. Or did you know going in that you

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Speaker 1: were going to do that? Well? I was working on

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Speaker 1: it for three years and I really wanted to write

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Speaker 1: a book that felt like I was sitting down with

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Speaker 1: friends and sharing what it felt like to be in

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Speaker 1: my position in all kinds of situations. And and John

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Speaker 1: said to me, and it's all his fault. If you're

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Speaker 1: not going to be honest, you shouldn't write a book.

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Speaker 1: And so I really tried to just share myself with

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Speaker 1: people because I didn't want it to be like, uh,

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Speaker 1: you know, I'm great by Katie Curic. I wanted it

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Speaker 1: to be introspective and reflective. And I also did it

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Speaker 1: against the backdrop of pretty dramatic social change when it

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Speaker 1: comes to gender politics, race in this country, you know,

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Speaker 1: gay rights. I witnessed so much, and I wanted to

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Speaker 1: kind of talk about being front and center and having that,

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Speaker 1: you know, front row seat to history. And then, you know,

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Speaker 1: there are a lot of people who've dealt with loss

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Speaker 1: and grief and I never wanted to write about it

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Speaker 1: right after Jay died, i know, because I felt like

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Speaker 1: it was private, this was him. But twenty years later,

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Speaker 1: I felt like I could share what I went through

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Speaker 1: because you know, I have so many people d M

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Speaker 1: me me, who have six spouses or who are dealing

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Speaker 1: with a terminal illness themselves, looking for support and guidance,

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Speaker 1: and I thought by sharing my story, maybe I could

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Speaker 1: help them, and you doc, I'm trying but wonderful. Well,

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Speaker 1: it was hard. It was hard to write. And one

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Speaker 1: of the nice things I was going to say, is

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Speaker 1: is it kind? You know for my daughters. They were

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Speaker 1: so little when Jay died and writing about him when

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Speaker 1: we met and fell in love. Um. You know, it

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Speaker 1: made their father come alive for them. And they both

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Speaker 1: called me after reading the chapters and they were just sobbing,

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Speaker 1: and they said, thank you so much for writing this.

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Speaker 1: It's such a gift to us, so wonderful. But but

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Speaker 1: tell me about tell me about your memoir, because you've

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Speaker 1: actually been traveling to some of the places where you've

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Speaker 1: lived and grown up, etcetera. I'm working with a friend

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Speaker 1: of mine who's a writer and has written actually two

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Speaker 1: memoirs with people, with Tina Turner and with Oprah, and

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Speaker 1: she's just doing a lot of the research, like going

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Speaker 1: back and finding my high school friends, which has been

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Speaker 1: so amazing to reconnect with the you know, their women

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Speaker 1: that have changed their names twice. I don't know how

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Speaker 1: she found them, but she did, and it's just really wonderful.

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Speaker 1: So so they remember stories that I don't remember, and

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Speaker 1: they kind of trigger, you know, a memory for me.

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Speaker 1: Um or Um. We went back to my my life

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Speaker 1: in Washington, which was in the seventies, late seventies, and Um,

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Speaker 1: I used to buy old houses and renovate them. So

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Speaker 1: we went to see each one and the last one Um.

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Speaker 1: She just said to me, Okay, we're standing standing in

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Speaker 1: front of the townhouse that I had bought and and

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Speaker 1: I lived in when I moved to West Hampton, and uh,

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Speaker 1: and she said, imagine yourself on the steps. And I

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Speaker 1: just lost it. And I realized it was a really

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Speaker 1: painful ex parents that had completely forgotten. So actually being

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Speaker 1: there and seeing it with somebody saying imagine yourself there

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Speaker 1: was really powerful. Did you find any of those experiences

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Speaker 1: where you didn't? I mean, how did you? Did you

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Speaker 1: have journals? Did you how did you remember? I don't

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Speaker 1: remember anything. Well, I'm just making it up, guys. So

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Speaker 1: that's why that's why I had to write it. Now.

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Speaker 1: You know, I'm sixty four, and I thought about calling

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Speaker 1: it while I still remember. You know, I'm a pack

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Speaker 1: rat and so I'm not everything. Hell, you're like John,

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Speaker 1: he doesn't have a sentimental bone in his body. But

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Speaker 1: I kept all my speeches, I had diaries, I had

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Speaker 1: um you know, of course, and and the Internet is

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Speaker 1: really helpful because I could go back and look at

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Speaker 1: stories I had done in the past, and the archivists

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Speaker 1: that all the networks were really generous and sending me

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Speaker 1: material and you know, I kept, like my, my, my

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Speaker 1: little flash cards from the two thousand and eight election

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Speaker 1: down in my basement, folders from our specials I had

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Speaker 1: done on the Central Park Jogger. I mean, so I'm

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Speaker 1: just happy I can now clean my basement. Honestly, I

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Speaker 1: can throw those things and what's out. But you know,

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Speaker 1: I think it is a very emotional experience. I think

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Speaker 1: looking back on your life, and you know, you talk

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Speaker 1: about Washington, and one of the one of the really

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Speaker 1: interesting things of many things that I love about Iina,

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Speaker 1: is she actually started as a nuclear policy analyst in

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Speaker 1: the in the Carter White House, right in the form

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Speaker 1: White House. I mean, I don't know, and I said

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Speaker 1: to Iah, well, what will you tell us what attracted

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Speaker 1: you to nuclear policy? Doesn't sound attractive, It doesn't It

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Speaker 1: doesn't sound very interesting to me. You know, I think

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Speaker 1: when when you know, it was in my twenties, and

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Speaker 1: I think I was writing policy papers that went to

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Speaker 1: the president to make decisions. So it felt, you know,

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Speaker 1: it felt serious, and you know, I mean part of

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Speaker 1: me thought, I can't believe they trust this to year

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Speaker 1: old But but that's what I was doing. And I

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Speaker 1: like science. I find science really interesting, and so all

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Speaker 1: of the scientific issues were interesting to me. Um. And

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Speaker 1: and the funny way, I think I find cooking science

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Speaker 1: as well. Ya, They're really related. So you just except

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Speaker 1: for one you end up with nuclear energy and the

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Speaker 1: other one you end up with coconut cupcakes. I'll go

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Speaker 1: for the coconut cut too. Well. So how did you

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Speaker 1: make the transition? So you're you're doing this wonky job

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Speaker 1: in Washington, d c. Thinking there's got to be something

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Speaker 1: more fun than this, right, and it's just not floating

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Speaker 1: your boat, and you decide that we'll tell us about

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Speaker 1: the how you got from nuclear policy to the barefoot contessa. Um.

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Speaker 1: I was sitting in my office one day, thinking I've

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Speaker 1: got to do something else, and I was reading the news,

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Speaker 1: the New York Times, which I should probably should have

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Speaker 1: been working, but I was reading the Times. And there

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Speaker 1: used to be this thing called the Business Opportunity section

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Speaker 1: in the Times that had like cleaners, dry cleaners, and

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Speaker 1: like dell ease and head shops for sale. And there

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Speaker 1: was a little specialty food store in a place I've

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Speaker 1: never heard, I've really never been in the Hampton's And

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Speaker 1: I just thought, oh, that sounds interesting, And I went

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Speaker 1: home that night and I said to Jeffrey, you know,

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Speaker 1: I really need to do something else. And he gave

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Speaker 1: me the best advice. He said, do what you love.

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Speaker 1: If you love it, you really good at it. And

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Speaker 1: I said, you know, funny, you should mention it. I've

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Speaker 1: seen this little it was a tiny little ad and

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Speaker 1: um and he said, and he said, let's go look

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Speaker 1: at it. And I think, now in retrospect, I think

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Speaker 1: he was just humoring me. So the next day we

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Speaker 1: drove up to West Hampton and I saw this four

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Speaker 1: square foot store, just like the size of this carpet,

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Speaker 1: and they were baking chocolate chip cookies. And I thought,

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Speaker 1: this is where I want to be. And I just

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Speaker 1: made her a very low offer, thinking, you know, she'll

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Speaker 1: come back, will negotiate, of time to think about it.

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Speaker 1: And we drove back to Washington and the next day

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Speaker 1: she called me on the phone and said, thank you

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Speaker 1: very much. I accept your offer. And I went, oh, Ship,

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Speaker 1: now I have to do it. It wasn't supposed to

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Speaker 1: work that way. When we come back, the dish that

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Speaker 1: almost broke Ina and the meal she'll never forget, I mean,

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Speaker 1: Ainah and Jeffrey, let's let's talk about Ina and Jeffrey Shaoy,

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Speaker 1: I mean years. I mean it's like such a great

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Speaker 1: love story. And I was so moved when when you

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Speaker 1: were talking to me about Jeffrey, because he has given

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Speaker 1: you so much, and he really gave you the power

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Speaker 1: to believe in yourself. You know your your parents were

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Speaker 1: not as not supportive. They weren't supportive, and you know,

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Speaker 1: writing this book for me, I so was so grateful

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Speaker 1: for my mom and dad because I was always very

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Speaker 1: very close and they were you know, my friend Wendy

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Speaker 1: knew my parents well and they just gave me such

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Speaker 1: an unconditional love and support. But you came from parents

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Speaker 1: who were kind of withholding to say the least, there

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Speaker 1: were anything but supportive. They really thought I'd never amount

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Speaker 1: to anything, which is amazing and um, but you know,

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Speaker 1: in the end, you and I've talked about this, we

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Speaker 1: only need one person to really believe in us. And

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Speaker 1: it could be a teacher, it could be a parent,

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Speaker 1: it could be a spouse, just one person who just

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Speaker 1: believes in you. And for me, that was Jeffrey, and

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Speaker 1: my whole life turned around. And what was it that

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Speaker 1: he gave you that that made you could do anything? Anything?

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Speaker 1: I wanted to do and he would. He would put,

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Speaker 1: I mean when I bought the store, it was twenty knowledge,

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Speaker 1: which was I mean, if we had a thousand dollars

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Speaker 1: to our name, that was a lot. You know. We

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Speaker 1: got a loan for the rest of the money, so

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Speaker 1: we put in more money than we had, and he

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Speaker 1: was just like, just go do it. And uh, I

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Speaker 1: think that's that kind of unconditional support is really extraordinary.

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Speaker 1: You know, he's become sort of a little bit of

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Speaker 1: a rock star too. I'm much more popular than I am.

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Speaker 1: What does he think when people make such a fuss

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Speaker 1: over him? Look at that? That is the cutest picture.

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Speaker 1: I think he likes when people make a fuss over

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Speaker 1: me more than himself. Really does he feel uncomfortable with

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Speaker 1: all the int Come on, he gets a kick out

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Speaker 1: of it, doesn't he. He likes when people say, I

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Speaker 1: like what your wife does. That's really sweet. That's nice.

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Speaker 1: And you know you mentioned one person, and I know

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Speaker 1: I mentioned this earlier, but I just have to tell

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Speaker 1: you all, especially because I'm here in Atlanta. Don Farmer,

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Speaker 1: who is Justin's dad who passed away this year, was

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Speaker 1: so so supportive me. Of course my parents were as well.

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Speaker 1: My dad was a big supporter, and he was a

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Speaker 1: journalist and thought I could write. And I was a

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Speaker 1: big procrastinator, so he thought I'd be good under deadline

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Speaker 1: because I never did my homework until I was waiting

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Speaker 1: for the School of Us in the morning. But but

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Speaker 1: on Farmer, you know, he he gave me an opportunity.

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Speaker 1: He worked with me, he nurtured me. And I tell

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Speaker 1: the story in my book. I walked into a meeting

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Speaker 1: at CNN. It was full of male executives and one

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Speaker 1: young woman who was doing the promos. And the number

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Speaker 1: two guy at CNN said, well, that's not like Katie.

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Speaker 1: She's successful because of her intelligence, hard work and breast size.

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Speaker 1: And this was when I was twenty six years old,

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Speaker 1: and I was so taken aback and I came back

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Speaker 1: to Chris and Donn they were a husband wife anchor team,

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Speaker 1: and I said to them, this just happened to me.

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Speaker 1: I don't know what to what to do. And he

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Speaker 1: put a piece of typewriter in his IBM S electric

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Speaker 1: Google at you young people, and we wrote a memo

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Speaker 1: to the guy at the time aid no relation to

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Speaker 1: Ted Turner and basically, um, you know said what you

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Speaker 1: did was totally inappropriate. I would like you to apologize

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Speaker 1: to me immediately. And Ed Turner called and he was just,

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Speaker 1: you know, beside himself apologizing, And as I write in

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Speaker 1: the book, I loved having his nuts and advice. Um

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Speaker 1: is that wrong anyway? But but don really I think

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Speaker 1: in a way he slept the tone for me for

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Speaker 1: the rest of my career that I didn't have to

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Speaker 1: put up with that kind of guff. And you're right

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Speaker 1: about one person kind of just being your champion, just

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Speaker 1: being your champion. You can do what you can do anything. Yeah,

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Speaker 1: And meanwhile, you've taken so many risks. And I think

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Speaker 1: that's something you and I have in common. Because you

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Speaker 1: left the White House. You then um, you know, bought

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Speaker 1: The Barefoot Contessa. Then you sold that to two of

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Speaker 1: your employees. Then you decided I'm going to write start

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Speaker 1: writing cookbooks. No, I decided I would write a cookbook

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Speaker 1: while I figured out what to do with myself. Oh,

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Speaker 1: that's just a transitional project. Well it worked out pretty

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Speaker 1: worked out, really well. But but I don't know, you

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Speaker 1: weren't earnous about writing a cookbook. I didn't think I

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Speaker 1: knew anything about writing a cookbook. And now you're on

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Speaker 1: your team. Yeah, it's great. I mean, I think my

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Speaker 1: my philosophy of life is that you have to jump

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Speaker 1: in the pond. You can stand on the side of

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Speaker 1: the pond forever talking about what the pond is going

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Speaker 1: to feel like, but you have to get in. You

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Speaker 1: just have to jump in. And when I found out

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Speaker 1: when I was writing cookbooks, it was really fun. I

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Speaker 1: love the team of people that did the photographs. I

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Speaker 1: loved um designing the books. I loved testing the recipes

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Speaker 1: over and over to make sure they're really good. I

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Speaker 1: loved every part of that process. I love making sure

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Speaker 1: the binding was right so that the book stayed flat

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Speaker 1: when you um when you opened it, you don't want

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Speaker 1: the pages to go up. I mean every detail of

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Speaker 1: that book. As an I wanted it to be beautiful

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Speaker 1: object as a gift, but also really accessible if you

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Speaker 1: wanted to use it as a cookbook. And I know

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Speaker 1: when you come up with recipes, Aina, you have to

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Speaker 1: you're very very exacting, aren't you. You have to. Really,

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Speaker 1: she's very controlling, actually controlling. That's why we get along

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Speaker 1: so well. But you you have to kind of have

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Speaker 1: a real plan and play right, take us with you know,

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Speaker 1: kind of tell us how you develop a recipe, because

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Speaker 1: I'm fascinated by that. Well, first I have to have

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Speaker 1: an idea of exactly what I want the recipe to be.

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Speaker 1: So I'll take an early one like pan fried onion dip.

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Speaker 1: I remembered Lipton's onion soup mix, and I thought, I'm

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Speaker 1: sure I can make something that's better with real ingredients.

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Speaker 1: And then I would just start cooking. I would just

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Speaker 1: start making sautet onions slowly caramelized and then add ingredients

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Speaker 1: until I reach exactly what I have in my head

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Speaker 1: the flavor, the texture, the heat, the whatever it is

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Speaker 1: and um. And then once I've I've done that, I've

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Speaker 1: written it down, I give it to at least one

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Speaker 1: other person, often two or three and watch them make it.

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Speaker 1: And I find out what somebody with a printed page

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Speaker 1: does with that, with that recipe, and I learned so much.

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Speaker 1: You know, somebody's like chopping onions and they'll go and go,

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Speaker 1: just stop. I want to know what your question was,

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Speaker 1: so I can answer it in the margin. So somebody

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Speaker 1: knowing you know, has the same question you have, they'll um,

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Speaker 1: They'll just see the answer. There is there anything that

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Speaker 1: you just have not been able to master right. I

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Speaker 1: think I remember you telling me it wasn't a Boston

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Speaker 1: Cream Boston Cream Pie. I've probably worked on that for

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Speaker 1: six years. It's like it was like crazy I would

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Speaker 1: make it. It's it's complicated because it's the cake, the

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Speaker 1: pastry cream and the chocolate glaze have to be perfectly layered,

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Speaker 1: and the textures have to work together. So if the

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Speaker 1: chocolate is too strong it overpowers the pastry cream, or

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Speaker 1: the cake is too boring, it doesn't stand up to it.

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Speaker 1: It's there's there's kind of a layering. And I had

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Speaker 1: it almost right. And I had a um actually an

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Speaker 1: interview with Christina Tosie, who's the woman who wants Milk Bar,

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Speaker 1: and I said she she asked me the same question.

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Speaker 1: I said, I'm really close with Boston Cream Pie, but

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Speaker 1: the cakes a little dry. And she said, why don't

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Speaker 1: you try a soak, which is an orange juice, orange

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Speaker 1: zest and sugar syrup that you brush on the cake

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Speaker 1: and that kind of trickles down. It just flavors the

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Speaker 1: cake and it keep it moist. I went home that

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Speaker 1: I hadn't made it, and it was like bingo, that

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Speaker 1: was exactly what I was looking for, and I think

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Speaker 1: it's in. It's in comfort food, modern comfort food. And

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Speaker 1: let's talk about your your famous chicken, because your roast chicken.

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Speaker 1: I make that all the time and it's been renamed

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Speaker 1: engagement chicken. And the genesis of the engagement chicken is

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Speaker 1: funny because I was at a party and is there

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Speaker 1: a picture of engagement with the chicken? Yeah. I was

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Speaker 1: at a party and there were the young women from

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Speaker 1: Glamor magazine who came over to me and said, oh,

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Speaker 1: we love your roast chicken recipe. We actually call it

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Speaker 1: engagement chicken. And I said why and they said, because

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Speaker 1: every time a young woman in the office makes it

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Speaker 1: for their boyfriend, they're engaged within twenty four hours. That's

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Speaker 1: a powerful chicken, right. I was like, what do you

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Speaker 1: would in that bird? Like love potion number nine? What

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Speaker 1: is it? And I think recently Emily Blunt didn't she say?

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Speaker 1: She told Ruth Rogers at um at River Cafe on

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Speaker 1: a podcast that she made it for John Krasinski and

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Speaker 1: he asked her to marry a register after works and wait,

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Speaker 1: and there was somebody else reasoning, oh, yeah, Megan Marco,

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Speaker 1: there you go. That's incredible, that's magical. What are someone

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Speaker 1: like that? Do you think are the most important skills

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Speaker 1: that you need to to learn in the kitchen? Um?

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Speaker 1: You know, I don't think you need to be a

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Speaker 1: restaurant chef. I think you need to know how to

427
00:23:25,880 --> 00:23:29,280
Speaker 1: make four things really well and just make them over

428
00:23:29,359 --> 00:23:32,560
Speaker 1: and over and and really kind of get comfortable and

429
00:23:32,640 --> 00:23:34,919
Speaker 1: they don't have to be complicated. If you can make

430
00:23:34,960 --> 00:23:37,640
Speaker 1: a roast chicken, you can make roast turkey, just takes

431
00:23:37,640 --> 00:23:40,320
Speaker 1: a little longer. Um, you can make um, I mean

432
00:23:40,520 --> 00:23:43,560
Speaker 1: you can really. If you make roast broccolini, you can

433
00:23:43,640 --> 00:23:47,119
Speaker 1: make roast squash. Roasting vegetables is really easy. And you

434
00:23:47,200 --> 00:23:50,560
Speaker 1: and I were talking about how some tomatoes, yea simple

435
00:23:50,640 --> 00:23:53,040
Speaker 1: food is sort of the best. And I've been cooking.

436
00:23:53,200 --> 00:23:55,520
Speaker 1: I cooked a little more during the pandemic. My daughter

437
00:23:55,640 --> 00:23:58,960
Speaker 1: carries vegan and she was cooking all sorts of recipes.

438
00:23:59,400 --> 00:24:02,359
Speaker 1: And you know, I have a garden, and in the summer,

439
00:24:02,600 --> 00:24:06,080
Speaker 1: if you have farm stands and you have this, there's

440
00:24:06,119 --> 00:24:08,680
Speaker 1: nothing like going out to have this really simple and

441
00:24:08,800 --> 00:24:13,119
Speaker 1: like taking one of those what I think to the

442
00:24:13,200 --> 00:24:15,280
Speaker 1: yellow ones. I have them do and and they're just

443
00:24:15,480 --> 00:24:18,359
Speaker 1: warm and delicious. They're like candy and that's why I

444
00:24:18,440 --> 00:24:21,360
Speaker 1: love cooking in the summer. Is that your favorite season

445
00:24:21,440 --> 00:24:23,760
Speaker 1: for cooking. I'm like cooking all the time. In the winter,

446
00:24:23,880 --> 00:24:26,440
Speaker 1: I like stews and you know, like red one gray

447
00:24:26,520 --> 00:24:28,919
Speaker 1: short ribs and things like that. But in the summer,

448
00:24:29,160 --> 00:24:31,480
Speaker 1: you know, when it's the farm stands have corn and

449
00:24:31,560 --> 00:24:34,400
Speaker 1: it's delicious, just cut it off the cob and sauntet

450
00:24:34,480 --> 00:24:37,520
Speaker 1: and butter, it's like you're done. Yeah, it's just really good.

451
00:24:37,800 --> 00:24:40,440
Speaker 1: And now you've got your your show, and I'm excited

452
00:24:40,560 --> 00:24:43,159
Speaker 1: about this new show you're working on. I know for

453
00:24:43,359 --> 00:24:47,040
Speaker 1: Discovery it's called be My Guest and tell everyone about

454
00:24:47,080 --> 00:24:50,080
Speaker 1: it because I know you've shot four episodes four episodes.

455
00:24:50,119 --> 00:24:52,200
Speaker 1: Haven't seen it yet, so I'm hoping it's good. I'm

456
00:24:52,240 --> 00:24:54,680
Speaker 1: sure it'll be good. Um. And each each episode, I

457
00:24:54,760 --> 00:24:57,200
Speaker 1: invite somebody that I want to talk to, and so

458
00:24:57,320 --> 00:25:02,000
Speaker 1: I invited Willie Guys too is with but Today's show MSNBC,

459
00:25:02,359 --> 00:25:07,199
Speaker 1: and uh Sunday to Sunday Today is Sunday Today. Um.

460
00:25:07,480 --> 00:25:10,040
Speaker 1: So my first guest was like a great interviewer. So

461
00:25:10,160 --> 00:25:12,560
Speaker 1: I was really nervous, like you were doing the interviews,

462
00:25:12,880 --> 00:25:15,879
Speaker 1: doing the interviews, and it would happened over the pandemic

463
00:25:16,040 --> 00:25:18,840
Speaker 1: is usually people were interviewing me, but people started asking

464
00:25:18,880 --> 00:25:21,080
Speaker 1: me to interview them, and I was like, I'm not

465
00:25:21,160 --> 00:25:25,440
Speaker 1: a journalist. I was really surprised, like like m John Grisham,

466
00:25:25,520 --> 00:25:30,800
Speaker 1: I mean people not even in the food field, Stanley Tucci, you, um,

467
00:25:31,160 --> 00:25:33,960
Speaker 1: And I just thought this is so interesting. Maybe I'll

468
00:25:34,040 --> 00:25:37,160
Speaker 1: just kind of follow that stream. And really it's really

469
00:25:37,359 --> 00:25:39,919
Speaker 1: the art of conversation and you do it around cooking,

470
00:25:40,280 --> 00:25:42,520
Speaker 1: and this is the best job in the world. You

471
00:25:42,560 --> 00:25:44,600
Speaker 1: can ask somebody that you think is really interesting to

472
00:25:44,640 --> 00:25:46,640
Speaker 1: come over for the day and have a good time

473
00:25:46,720 --> 00:25:49,440
Speaker 1: with them. I mean, that's what you do. It'sous and

474
00:25:49,520 --> 00:25:54,760
Speaker 1: you're really good at it. And you had Julians and

475
00:25:55,240 --> 00:25:57,240
Speaker 1: my friends Rob Marshall and John DeLuca, who are the

476
00:25:57,560 --> 00:26:02,880
Speaker 1: producer and director of major movies like Chicago and Mary

477
00:26:02,920 --> 00:26:07,000
Speaker 1: Poppins Returns and just wonderful movies. And then in French

478
00:26:07,240 --> 00:26:08,600
Speaker 1: and there's a woman whose name I don't know how

479
00:26:08,640 --> 00:26:11,200
Speaker 1: many people know her. Her name is Aaron French. She's

480
00:26:11,200 --> 00:26:14,080
Speaker 1: the owner of a restaurant in Main called Lost Lost Kitchen.

481
00:26:14,600 --> 00:26:18,639
Speaker 1: Does anybody know her? Yeah, she just wrote in the

482
00:26:18,760 --> 00:26:24,640
Speaker 1: last year about really her harrowing uh, sort of brings straordinary,

483
00:26:24,880 --> 00:26:29,640
Speaker 1: extraordinary journey to the hardest restaurant in America to get into.

484
00:26:29,880 --> 00:26:31,639
Speaker 1: In order to get into this restaurant in Maine, it's

485
00:26:31,640 --> 00:26:35,280
Speaker 1: in the middle of nowhere town of seven hundred nineteen people,

486
00:26:35,359 --> 00:26:38,680
Speaker 1: they count exactly how many people aren't down. Um, you

487
00:26:38,760 --> 00:26:41,440
Speaker 1: have to send in a postcard by April one, and

488
00:26:41,600 --> 00:26:45,119
Speaker 1: by lottery they pick out every single reservation for the

489
00:26:45,359 --> 00:26:49,440
Speaker 1: entire season on April one. And people try for years

490
00:26:49,520 --> 00:26:52,440
Speaker 1: to get into this restaurant. I actually haven't gotten in yet. Yeah,

491
00:26:53,040 --> 00:26:55,840
Speaker 1: I think somehow something tells me. But she's really able

492
00:26:55,880 --> 00:26:58,680
Speaker 1: to get extraordinary, extraordinary woman. Yeah, and there's a she

493
00:26:58,760 --> 00:27:02,360
Speaker 1: has a areas I'm discovery now, which is wonderful called

494
00:27:02,400 --> 00:27:05,720
Speaker 1: Moss Kitchen. Someone's in the kitchen with Dina, and I

495
00:27:05,800 --> 00:27:09,560
Speaker 1: guess that's me get it. Only people of a certain age,

496
00:27:09,600 --> 00:27:20,520
Speaker 1: probably anyway more with einor Garten. Right after this, I

497
00:27:20,680 --> 00:27:24,240
Speaker 1: was interested in your views on aging because I'll be

498
00:27:27,080 --> 00:27:33,040
Speaker 1: jam child and and you know, I think, especially women,

499
00:27:33,480 --> 00:27:36,680
Speaker 1: we still have so much to offer and still have

500
00:27:36,840 --> 00:27:40,280
Speaker 1: so much energy. And how are you feeling about getting

501
00:27:40,480 --> 00:27:45,240
Speaker 1: a little the maturing process a little creekier, but the

502
00:27:45,280 --> 00:27:48,600
Speaker 1: brain is still working just fine. Um, you know, I

503
00:27:48,680 --> 00:27:50,520
Speaker 1: think you can spend a lot of time worrying about it.

504
00:27:50,600 --> 00:27:53,040
Speaker 1: It's just not worth it because it's gonna happen anyway,

505
00:27:53,400 --> 00:27:55,399
Speaker 1: I think, Um, I mean, I think the key is

506
00:27:55,520 --> 00:27:58,840
Speaker 1: really staying engaged and doing things that you love doing

507
00:27:59,040 --> 00:28:03,000
Speaker 1: and just um, I mean, I just I hope they

508
00:28:03,320 --> 00:28:07,160
Speaker 1: drag me up by my feet. I'm getting curious and interested.

509
00:28:07,240 --> 00:28:09,560
Speaker 1: And you know what's great about you and I hope

510
00:28:09,600 --> 00:28:11,880
Speaker 1: that I have some of this too, is that we're

511
00:28:11,920 --> 00:28:15,320
Speaker 1: always looking for new challenges at the same time really

512
00:28:15,480 --> 00:28:19,520
Speaker 1: kind of appreciating staying in the moment and being present

513
00:28:19,840 --> 00:28:22,400
Speaker 1: or whatever. And I'm worry about the future. Just doing

514
00:28:22,680 --> 00:28:24,600
Speaker 1: just so we do. You and I do the same

515
00:28:24,640 --> 00:28:27,320
Speaker 1: thing we do, we do really well, and the next

516
00:28:27,359 --> 00:28:31,320
Speaker 1: thing just it shows up. You describe something about like

517
00:28:31,480 --> 00:28:35,840
Speaker 1: being on a in a stream. A friend of mine

518
00:28:35,880 --> 00:28:38,880
Speaker 1: who's a therapist, said that, Um, we're all in a stream,

519
00:28:39,080 --> 00:28:41,440
Speaker 1: and we're swimming in a stream. And if you keep

520
00:28:41,520 --> 00:28:44,320
Speaker 1: hitting against the river banks, you're in the wrong stream.

521
00:28:44,560 --> 00:28:47,000
Speaker 1: But if the stream is carrying you along, then you're

522
00:28:47,040 --> 00:28:49,400
Speaker 1: in the right stream. But you also have to relax

523
00:28:49,560 --> 00:28:51,880
Speaker 1: enough to let the stream get in the pond in

524
00:28:52,000 --> 00:28:54,400
Speaker 1: order to get in the stream. You can't. You can't

525
00:28:54,440 --> 00:28:57,320
Speaker 1: do it from the river bank in the stream. Lots

526
00:28:57,360 --> 00:29:00,360
Speaker 1: of water analogies here. Okay, so I have a couple

527
00:29:00,400 --> 00:29:03,400
Speaker 1: of questions. Um, oh, what was your biggest cooking disaster?

528
00:29:03,920 --> 00:29:09,600
Speaker 1: Me cooking disaster? I think once, when Jeffrey and I

529
00:29:09,680 --> 00:29:11,600
Speaker 1: were first married, I made something with ground beef and

530
00:29:11,720 --> 00:29:15,920
Speaker 1: corn that was awful. Really, that sounds it was awful

531
00:29:16,000 --> 00:29:19,600
Speaker 1: like Hamburger helpers. I think it probably tasted like Hamburger helper.

532
00:29:19,840 --> 00:29:24,200
Speaker 1: What was What's Jeffrey's favorite dish? Probably roast chicken. Really,

533
00:29:25,360 --> 00:29:27,240
Speaker 1: I would say that the last thing that I made,

534
00:29:27,480 --> 00:29:29,200
Speaker 1: whatever I've made for him. He goes, it's the best

535
00:29:29,240 --> 00:29:32,080
Speaker 1: thing you've ever made. I mean, is that a good

536
00:29:32,160 --> 00:29:36,480
Speaker 1: husband or one? We all need a Jeffrey in our lives. Okay,

537
00:29:36,560 --> 00:29:40,400
Speaker 1: so here's some rapid fire questions for me as well.

538
00:29:40,560 --> 00:29:45,120
Speaker 1: All right, Aina, what's your favorite junk food? Come on,

539
00:29:45,960 --> 00:29:51,720
Speaker 1: favorite chunk food? I don't know as ice cream junk food? No? No,

540
00:29:52,320 --> 00:29:55,240
Speaker 1: do you like any kind of like? I don't? Don't

541
00:29:55,360 --> 00:29:58,200
Speaker 1: you don't? Really? Right? Well, I'm sorry, that's all right.

542
00:29:58,360 --> 00:30:01,600
Speaker 1: I like that. Oh ships in that category? I like

543
00:30:02,920 --> 00:30:05,480
Speaker 1: what foods do you absolutely hate? Oh? I know the

544
00:30:05,560 --> 00:30:12,680
Speaker 1: answer to this, Cilantro. No. I love Cilantro. Okay, what

545
00:30:12,840 --> 00:30:15,400
Speaker 1: would be your last meal if you had to pick it?

546
00:30:16,920 --> 00:30:18,800
Speaker 1: You know? I had somebody made a meal for me

547
00:30:18,920 --> 00:30:22,160
Speaker 1: in Paris that was incredible. My favorite thing in the

548
00:30:22,200 --> 00:30:25,280
Speaker 1: world is Chateo we Kim so turn, which is like

549
00:30:25,360 --> 00:30:28,440
Speaker 1: a sweet dessert wine. And she served every single course

550
00:30:28,520 --> 00:30:31,000
Speaker 1: with Chateo we Kim, which sounds crazy like you wouldn't

551
00:30:31,040 --> 00:30:34,320
Speaker 1: drink a sweet dessert wine for a main course. But

552
00:30:34,480 --> 00:30:37,520
Speaker 1: she served fog raw with Chateo we Kim, which goes

553
00:30:37,560 --> 00:30:40,800
Speaker 1: together really well. And then she made lobster with grapefruit

554
00:30:41,000 --> 00:30:43,960
Speaker 1: with a little cheto we kim with sturn, which just delicious,

555
00:30:44,240 --> 00:30:47,200
Speaker 1: and an apple tart. That was my favorite meal ever. Really,

556
00:30:47,320 --> 00:30:50,000
Speaker 1: it was just the simplicity of it, and that every

557
00:30:50,040 --> 00:30:52,440
Speaker 1: course was served with sweet dessert one was just in

558
00:30:52,880 --> 00:30:57,280
Speaker 1: so luxurious. Okay, that's a good one. Um. I was

559
00:30:57,320 --> 00:31:00,120
Speaker 1: going to say what food I hated is is that

560
00:31:00,160 --> 00:31:04,400
Speaker 1: I would never eats just what shad row? Oh God,

561
00:31:05,360 --> 00:31:07,320
Speaker 1: do you like that? Don't? I don't like odd things.

562
00:31:07,560 --> 00:31:09,880
Speaker 1: Mike Typeles used to love shad row and it is

563
00:31:10,040 --> 00:31:15,640
Speaker 1: so nasty. Okay? What sweetbreads is mine? Yeah? What what

564
00:31:15,880 --> 00:31:21,800
Speaker 1: is your favorite spice or ingredient? My favorite vanilla vanilla andanilla.

565
00:31:21,800 --> 00:31:23,840
Speaker 1: And make my own vanilla by putting vanilla beans in

566
00:31:23,960 --> 00:31:27,080
Speaker 1: vodka and let them sit for like six months. I

567
00:31:27,160 --> 00:31:29,960
Speaker 1: have a jar that's been going for like thirty five years. Yeah,

568
00:31:30,160 --> 00:31:32,640
Speaker 1: actually maybe forty. Now do you take a little nip

569
00:31:32,720 --> 00:31:37,680
Speaker 1: every No, then don't drink it? Okay, I know you're swifty.

570
00:31:37,800 --> 00:31:42,600
Speaker 1: What's your favorite Taylor Swift song? Shake it off? Okay?

571
00:31:44,440 --> 00:31:48,719
Speaker 1: What's your go to cocktail other than a giant Cosmo? Um?

572
00:31:48,880 --> 00:31:54,760
Speaker 1: Whiskey sour whiskey? Okay and um. I already asked what

573
00:31:54,920 --> 00:31:57,800
Speaker 1: Jeffrey's favorite dish was, So now you've got some questions.

574
00:31:58,400 --> 00:32:00,200
Speaker 1: On the way down, Katie and I realized we'd both

575
00:32:00,240 --> 00:32:02,880
Speaker 1: had pop quizzes, So she's now on the hot seat.

576
00:32:03,400 --> 00:32:08,200
Speaker 1: What's the movie you've seen the most? Um? Love? Actually,

577
00:32:08,680 --> 00:32:12,160
Speaker 1: that's great that I watched it every Christmas. That's a

578
00:32:12,200 --> 00:32:17,400
Speaker 1: good one. What food makes you happy? Cupcakes? Cupcakes? Oh good,

579
00:32:17,440 --> 00:32:20,120
Speaker 1: I know what to make you. What's the best job

580
00:32:20,200 --> 00:32:25,920
Speaker 1: you've ever had? Probably the Today Show? And I think

581
00:32:25,960 --> 00:32:28,920
Speaker 1: I know what the worst job you've ever had is Yeah,

582
00:32:31,440 --> 00:32:34,440
Speaker 1: the best president you ever got, the best president I

583
00:32:34,560 --> 00:32:39,640
Speaker 1: ever got. Oh gosh, I thought, I don't know, Wendy,

584
00:32:39,680 --> 00:32:41,600
Speaker 1: do you have any ideas at a lot of people

585
00:32:41,680 --> 00:32:44,760
Speaker 1: chose to something that's from their childhood. Oh, I know.

586
00:32:45,600 --> 00:32:49,520
Speaker 1: My grandmother, my nana, who she was from Omaha but

587
00:32:49,960 --> 00:32:54,280
Speaker 1: originally from alex City, Alabama, married an architect. My grandfather

588
00:32:54,640 --> 00:32:58,400
Speaker 1: lived in Omaha with Buddy, my uncle um My. My

589
00:32:58,520 --> 00:33:02,560
Speaker 1: grandmother um has the most had the most beautiful collection

590
00:33:03,200 --> 00:33:07,760
Speaker 1: of purses that she bought in Paris, and my mom

591
00:33:07,920 --> 00:33:10,680
Speaker 1: had them all wrapped in tissue paper in a drawer

592
00:33:10,760 --> 00:33:13,440
Speaker 1: in my sister Emily's room, and my mom gave me

593
00:33:13,560 --> 00:33:16,960
Speaker 1: one of those purses. And then when my mom passed away,

594
00:33:17,160 --> 00:33:20,360
Speaker 1: my sister Kiki and I divided up the purses. So

595
00:33:20,520 --> 00:33:25,920
Speaker 1: I have these just beautiful vintage bags from Paris that

596
00:33:26,120 --> 00:33:30,680
Speaker 1: my daughters cannot wait to get their hands on. That's right.

597
00:33:31,080 --> 00:33:34,160
Speaker 1: I think that's my favorite gift. And my last question

598
00:33:34,320 --> 00:33:37,480
Speaker 1: is from a very famous interviewer, James Lifton, if heaven,

599
00:33:37,760 --> 00:33:40,240
Speaker 1: If heaven exists, what would you like to hear God

600
00:33:40,320 --> 00:33:47,440
Speaker 1: say when you arrive welcome. I just want to know

601
00:33:47,480 --> 00:33:51,080
Speaker 1: what your room looks like as long as he says

602
00:33:51,160 --> 00:33:54,000
Speaker 1: there's no room, as long as he doesn't say there's more,

603
00:33:54,160 --> 00:33:58,920
Speaker 1: she doesn't say there's no room, I'll be happy. I mean,

604
00:33:59,120 --> 00:34:04,520
Speaker 1: this was so thanks so much for doing so wonderful.

605
00:34:05,880 --> 00:34:08,799
Speaker 1: Thank you so hard, Thanks so much to the one

606
00:34:08,840 --> 00:34:11,919
Speaker 1: and only Ina Garten. Her upcoming news show is called

607
00:34:12,200 --> 00:34:15,960
Speaker 1: Be My Guest. It will air sometime in two and

608
00:34:16,080 --> 00:34:18,360
Speaker 1: you'll be able to find it on Discovery Plus and

609
00:34:18,480 --> 00:34:21,440
Speaker 1: the Food Network channel. Word on the Street is there

610
00:34:21,560 --> 00:34:25,160
Speaker 1: might also be a companion podcast, so keep an ear

611
00:34:25,239 --> 00:34:31,520
Speaker 1: out for that. Next Question with Katie Kurik is a

612
00:34:31,560 --> 00:34:34,640
Speaker 1: production of I Heart Media and Katie Kurk Media. The

613
00:34:34,719 --> 00:34:39,520
Speaker 1: executive producers Army Katie Kuric, and Courtney Litz. The supervising

614
00:34:39,560 --> 00:34:44,920
Speaker 1: producer is Lauren Hansen. Associate producers Derek Clemens and Adriana Fasio.

615
00:34:45,280 --> 00:34:48,640
Speaker 1: The show is edited and mixed by Derrick Clements. For

616
00:34:48,760 --> 00:34:51,600
Speaker 1: more information about today's episode, or to sign up for

617
00:34:51,719 --> 00:34:54,560
Speaker 1: my morning newsletter, wake Up Call, go to Katie Courrek

618
00:34:54,680 --> 00:34:57,280
Speaker 1: dot com. You can also find me at Katie Curic

619
00:34:57,360 --> 00:35:00,640
Speaker 1: on Instagram and all my social media channel else. For

620
00:35:00,760 --> 00:35:04,600
Speaker 1: more podcasts from I Heart Radio, visit the I heart radio, app,

621
00:35:04,800 --> 00:35:08,320
Speaker 1: Apple podcast, or wherever you listen to your favorite shows.

622
00:35:14,280 --> 00:35:14,320
Speaker 1: H