1 00:00:06,600 --> 00:00:09,520 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:09,680 --> 00:00:11,440 Speaker 1: My name is Bobby Flay and I'm here with my 3 00:00:11,520 --> 00:00:14,520 Speaker 1: daughter and co host. I'm Flay, and I'm Always Hungry. 4 00:00:14,520 --> 00:00:16,960 Speaker 1: Sophie and I gather around my stove to cook together. 5 00:00:17,160 --> 00:00:19,640 Speaker 1: Well you cook, I asked the questions, and eat the 6 00:00:19,640 --> 00:00:21,680 Speaker 1: food and does any food left? We come to the 7 00:00:21,680 --> 00:00:24,120 Speaker 1: table together to share a meal, connect as a family, 8 00:00:24,400 --> 00:00:27,720 Speaker 1: and tell the stories that matter to us. We're talking 9 00:00:27,720 --> 00:00:30,280 Speaker 1: about how to how to host a dinner party, and 10 00:00:30,320 --> 00:00:33,479 Speaker 1: I this is something that I do often, I know, 11 00:00:33,520 --> 00:00:35,240 Speaker 1: and I wanted to talk to you about it because 12 00:00:35,520 --> 00:00:37,720 Speaker 1: you're really good at it. And I haven't really hosted 13 00:00:38,120 --> 00:00:41,479 Speaker 1: my own dinner party yet, and I am sure you 14 00:00:41,600 --> 00:00:44,480 Speaker 1: learn a lot the first time you really do it. 15 00:00:44,479 --> 00:00:46,960 Speaker 1: It's not easy. There's a lot of things to do, 16 00:00:47,280 --> 00:00:50,720 Speaker 1: you know, to make it successful. Um, And I think 17 00:00:50,960 --> 00:00:53,040 Speaker 1: I'll just give you the first thought right off the bat, 18 00:00:53,120 --> 00:00:57,480 Speaker 1: which is planned, like don't wing it, just like yeah 19 00:00:57,520 --> 00:00:59,280 Speaker 1: you should, absolutely, I see you got the pen in 20 00:00:59,280 --> 00:01:02,000 Speaker 1: your hand. This is important, I mean, so basically the 21 00:01:02,040 --> 00:01:04,319 Speaker 1: first things first. Right. So it's like, so you're gonna 22 00:01:04,319 --> 00:01:07,080 Speaker 1: have a dinner party. It's Friday night. You know how 23 00:01:07,080 --> 00:01:09,640 Speaker 1: many people are coming over what would be like a 24 00:01:09,680 --> 00:01:12,000 Speaker 1: typical dinner party for you? Do you you think if 25 00:01:12,000 --> 00:01:15,800 Speaker 1: you invite your friends, like I have like ten really 26 00:01:15,840 --> 00:01:19,000 Speaker 1: great girlfriends about and then they all have boyfriends, so 27 00:01:19,040 --> 00:01:23,960 Speaker 1: it's big. Okay, so twenty. Look, here's the thing. The 28 00:01:23,959 --> 00:01:26,760 Speaker 1: thing about twenties, like ten and twenty is almost the 29 00:01:26,800 --> 00:01:29,000 Speaker 1: same thing in terms of in terms of how much 30 00:01:29,000 --> 00:01:31,319 Speaker 1: of work it is. It really is because most of 31 00:01:31,360 --> 00:01:34,199 Speaker 1: the time people make way too much food anyway, and 32 00:01:34,560 --> 00:01:38,160 Speaker 1: like what you think feeds ten feeds closer to twenty. 33 00:01:38,280 --> 00:01:41,319 Speaker 1: That happens all the time. And uh, I mean the 34 00:01:41,360 --> 00:01:44,240 Speaker 1: only the only thing that obviously one of the main 35 00:01:44,319 --> 00:01:46,800 Speaker 1: differences between ten and twenties, you know, all those kinds 36 00:01:46,800 --> 00:01:50,000 Speaker 1: of things that go into it. Okay, So first things 37 00:01:50,040 --> 00:01:52,440 Speaker 1: first is you want to decide what you're what you're 38 00:01:52,440 --> 00:01:55,720 Speaker 1: gonna serve. And I think the easiest and the best 39 00:01:55,720 --> 00:01:58,040 Speaker 1: way to kind of approach something like this is is 40 00:01:58,120 --> 00:02:00,640 Speaker 1: create a theme. Okay, I was going to ask you 41 00:02:00,640 --> 00:02:02,400 Speaker 1: about this if you thought a theme was a good idea, 42 00:02:02,560 --> 00:02:04,840 Speaker 1: I do it all the time. You'll say, like, you've 43 00:02:04,880 --> 00:02:08,240 Speaker 1: been a plenty of my lunch and dinner parties where 44 00:02:08,360 --> 00:02:10,119 Speaker 1: You're like, what are you cooking? And I'm like, we're 45 00:02:10,160 --> 00:02:13,320 Speaker 1: doing Greek food today, or we're doing Italian food, or 46 00:02:13,360 --> 00:02:15,600 Speaker 1: we're doing Southwestern food. You know. It's like for me, 47 00:02:15,880 --> 00:02:18,119 Speaker 1: that makes it a lot easier for me to kind 48 00:02:18,120 --> 00:02:21,880 Speaker 1: of like, you know, start somewhere and finish somewhere. So 49 00:02:22,040 --> 00:02:24,320 Speaker 1: I'm just gonna give you like a you're you're coming 50 00:02:24,320 --> 00:02:29,919 Speaker 1: to this party. Christina's birthday party is this weekend, and um, 51 00:02:29,960 --> 00:02:32,160 Speaker 1: I've been working on a couple of new restaurant concepts. 52 00:02:32,320 --> 00:02:36,240 Speaker 1: One of them is like a a Southern Italian you know, 53 00:02:36,400 --> 00:02:40,840 Speaker 1: Italian American themed restaurant, uh, you know, for lack of 54 00:02:40,919 --> 00:02:43,280 Speaker 1: better ward, like red Sauce so to speak. You know, 55 00:02:43,480 --> 00:02:45,680 Speaker 1: but it's gonna be you know, if this restaurant ever 56 00:02:45,720 --> 00:02:48,080 Speaker 1: comes to Fruition, it's gonna be um you know, it's 57 00:02:48,080 --> 00:02:50,280 Speaker 1: gonna it's gonna be upscale. It's not gonna be you know, 58 00:02:50,320 --> 00:02:52,720 Speaker 1: just big platters of food. It's gonna you know, swanky 59 00:02:52,760 --> 00:02:55,360 Speaker 1: so to speak, you know, kind of club clubby feeling 60 00:02:55,600 --> 00:02:58,840 Speaker 1: you know love. Yeah. Anyway, have the name of the restaurant, 61 00:02:58,880 --> 00:03:01,160 Speaker 1: but we're not revealing that because it's it's actually a 62 00:03:01,200 --> 00:03:07,320 Speaker 1: good one. Um. So uh. So for Christina's birthday, I'm 63 00:03:07,360 --> 00:03:09,680 Speaker 1: picking a couple of things that I want to do 64 00:03:09,919 --> 00:03:12,680 Speaker 1: that I think, you know, first of all, you know, 65 00:03:12,800 --> 00:03:18,520 Speaker 1: it's gonna be twenty four people so far, and I'm 66 00:03:18,520 --> 00:03:20,760 Speaker 1: gonna serve it family style, and I'm gonna serve it 67 00:03:20,840 --> 00:03:22,720 Speaker 1: over a period of time. This was actually want of 68 00:03:22,720 --> 00:03:24,560 Speaker 1: her request. She doesn't want all the food to land 69 00:03:24,600 --> 00:03:26,760 Speaker 1: all the same time, which is sometimes what I do. 70 00:03:27,760 --> 00:03:29,440 Speaker 1: Often I just kind of land all the food at 71 00:03:29,440 --> 00:03:32,960 Speaker 1: the same time. But that's just timing that. That doesn't 72 00:03:32,960 --> 00:03:36,800 Speaker 1: really matter in terms of, like, you know, um, that 73 00:03:36,840 --> 00:03:39,080 Speaker 1: doesn't really matter in terms of kind of getting it together. 74 00:03:39,840 --> 00:03:42,200 Speaker 1: So here's what here's what the menu is, all right, 75 00:03:43,160 --> 00:03:46,920 Speaker 1: So I'm doing baked clams casino. Now I have a 76 00:03:46,920 --> 00:03:51,360 Speaker 1: pizza oven here. So what I'm gonna do for for 77 00:03:51,680 --> 00:03:56,800 Speaker 1: um uh, for the sake of keeping it simple as 78 00:03:56,800 --> 00:03:59,760 Speaker 1: simple as possible, is I'm gonna do everything out of 79 00:03:59,760 --> 00:04:03,400 Speaker 1: the pa of it. So I'm gonna do the bag 80 00:04:03,440 --> 00:04:05,680 Speaker 1: clams casino out of there. Then we're gonna do roasted 81 00:04:05,720 --> 00:04:09,560 Speaker 1: shrimp scampy. So I'm gonna clean the shrimp. I'm gonna 82 00:04:09,600 --> 00:04:13,560 Speaker 1: make a compound butter out of garlic, lemon and some 83 00:04:13,760 --> 00:04:16,240 Speaker 1: crushed red peppers. So we're gonna, you know, cook the 84 00:04:17,120 --> 00:04:19,320 Speaker 1: and everything's gonna be in like an earthenware dis show 85 00:04:19,400 --> 00:04:22,560 Speaker 1: goes from the oven to the table. Right, the bag clams, 86 00:04:22,640 --> 00:04:25,440 Speaker 1: the shrimp. The shrimp will be roasted. I'll put the 87 00:04:25,480 --> 00:04:28,679 Speaker 1: compound butter with all those flavors running through it, the garlic, 88 00:04:28,680 --> 00:04:33,200 Speaker 1: the lemon, the crushed peppers, some parsley, and then that 89 00:04:33,279 --> 00:04:36,760 Speaker 1: butter will make its own scampy sauce in the caswell. Right, 90 00:04:38,240 --> 00:04:42,880 Speaker 1: I'm gonna make a kale caesar, which is now seems 91 00:04:42,880 --> 00:04:49,159 Speaker 1: to become the the caesar salad. And then I'm also 92 00:04:49,160 --> 00:04:51,960 Speaker 1: gonna do a chop salad. So the chop salads going 93 00:04:52,040 --> 00:04:58,320 Speaker 1: to have um, chickpeas, cherry tomatoes, cucumbers, feta, cheese, ridicio, 94 00:04:58,400 --> 00:05:01,359 Speaker 1: and diving iceberg lettuce. I'm a big Iceberg fan with 95 00:05:01,440 --> 00:05:04,960 Speaker 1: for this kind of cuisine. It's crunchy and crispy and 96 00:05:05,040 --> 00:05:08,560 Speaker 1: it's good. And then I'm gonna take some pia chips, 97 00:05:09,440 --> 00:05:11,839 Speaker 1: you know, out of the bag, crumple them up in 98 00:05:11,880 --> 00:05:17,799 Speaker 1: my hands. It's crumple a word, no, crumble, crumble up, crumble, humble. 99 00:05:17,920 --> 00:05:21,279 Speaker 1: I really want to crumple them, and then a red 100 00:05:21,279 --> 00:05:26,480 Speaker 1: white vineigrette. Okay, So so the salads, all right, I'm 101 00:05:26,480 --> 00:05:29,560 Speaker 1: gonna have the greens cleaned in a bowl ready to go. 102 00:05:29,800 --> 00:05:31,960 Speaker 1: In the chopped salad, I'm gonna have all the ingredients 103 00:05:32,000 --> 00:05:33,640 Speaker 1: in a bowl ready to go, and I'll have the 104 00:05:33,760 --> 00:05:37,280 Speaker 1: vinaigrettes ready so soon. So basically when I want to 105 00:05:37,279 --> 00:05:38,840 Speaker 1: when you're ready to put them out, what I want 106 00:05:38,839 --> 00:05:41,440 Speaker 1: to serve them. That's all done, and I'm just dressing 107 00:05:41,480 --> 00:05:43,960 Speaker 1: the salad, putting it in like a pretty wooden bowl 108 00:05:44,080 --> 00:05:46,720 Speaker 1: or some decad of bowl. So that's before anyone even 109 00:05:46,760 --> 00:05:49,440 Speaker 1: gets here, totally. Well, yes, Sophie, you have a lot 110 00:05:49,480 --> 00:05:51,160 Speaker 1: of prepptice, no I know, but I'm trying to take 111 00:05:51,200 --> 00:05:54,240 Speaker 1: notes about what you prep before. So you're prepping all 112 00:05:54,240 --> 00:05:57,039 Speaker 1: of this before. All I'm gonna do when the guests 113 00:05:57,040 --> 00:06:00,040 Speaker 1: get here. So far, okay. The clams will be in 114 00:06:00,080 --> 00:06:02,640 Speaker 1: the in the shell, in the icas well as in 115 00:06:02,680 --> 00:06:05,599 Speaker 1: the earthenware dishes. The oven is going to be into 116 00:06:05,640 --> 00:06:07,960 Speaker 1: the oven. I'm gonna put them in the oven, Shrimp 117 00:06:08,480 --> 00:06:13,320 Speaker 1: cleaned in the in the earthenware dishes, you know, seasoned, 118 00:06:13,520 --> 00:06:17,520 Speaker 1: the compound butter standing by so that when I put 119 00:06:17,520 --> 00:06:19,839 Speaker 1: the shrimp in the oven and they roast, I put 120 00:06:19,880 --> 00:06:22,560 Speaker 1: the you know, thirty seconds before I take them out. 121 00:06:22,560 --> 00:06:24,960 Speaker 1: I put the butter in the over the shrimp. It 122 00:06:25,040 --> 00:06:30,560 Speaker 1: makes its own sauce. Serve. Okay, the salads, as I 123 00:06:30,600 --> 00:06:34,960 Speaker 1: just said, the greens, cleaned vinigrette, ready to go. Guests, 124 00:06:34,960 --> 00:06:39,679 Speaker 1: get here, you dress them, chop salad, all the ingredients 125 00:06:39,680 --> 00:06:43,279 Speaker 1: in a bowl mixed together, dressing, ready to go. You guess, 126 00:06:43,279 --> 00:06:46,559 Speaker 1: get here, dress it, putting the bowl. Now, I'm also 127 00:06:46,600 --> 00:06:51,880 Speaker 1: making pizzas, like I'm making pizzas and baked pastas. They're 128 00:06:51,880 --> 00:06:54,160 Speaker 1: all it's all coming out of the pizza of it. Now, 129 00:06:54,320 --> 00:06:56,320 Speaker 1: this is a lot, I mean, and you have to 130 00:06:56,320 --> 00:06:58,080 Speaker 1: remember this is what I do for a living. So 131 00:06:58,160 --> 00:07:01,320 Speaker 1: it's it's it's a little you don't You could basically 132 00:07:01,360 --> 00:07:04,040 Speaker 1: do the clams, the scampi, and the salads and be done. 133 00:07:04,640 --> 00:07:06,640 Speaker 1: I mean, that's plenty for your crew, right, I mean, 134 00:07:07,080 --> 00:07:10,040 Speaker 1: you know, you make a house cocktail, you serve some wine, 135 00:07:10,400 --> 00:07:18,119 Speaker 1: make sure you have a lot of water. Yeah. So 136 00:07:18,800 --> 00:07:20,680 Speaker 1: I'm just gonna show you a really quick thing that 137 00:07:20,720 --> 00:07:24,240 Speaker 1: you can just have out because I think dinner party 138 00:07:24,800 --> 00:07:27,760 Speaker 1: always there's a beginning the middle of a name. So 139 00:07:27,880 --> 00:07:29,600 Speaker 1: the beginning is you have to have something for people's 140 00:07:29,640 --> 00:07:31,480 Speaker 1: knack on. So I'm gonna show you how to make 141 00:07:31,480 --> 00:07:35,080 Speaker 1: a white bean hummus. Hummus is usually made with chickpeas, 142 00:07:35,640 --> 00:07:37,600 Speaker 1: but I like making it with white beans also, and 143 00:07:37,680 --> 00:07:42,160 Speaker 1: you can use canned you can. I'm all four canned chickpeas, 144 00:07:42,200 --> 00:07:45,920 Speaker 1: can white beans, black beans, because they're cooked perfectly every time, 145 00:07:46,360 --> 00:07:48,400 Speaker 1: and especially if you're gonna purate them up and it's 146 00:07:48,560 --> 00:07:50,960 Speaker 1: totally fine. They're nice and creamy. So we're gonna start 147 00:07:51,000 --> 00:07:53,920 Speaker 1: with these, um, these white cantolini beans out of the can. 148 00:07:53,960 --> 00:07:56,080 Speaker 1: You strain out the drain out the liquid that's in 149 00:07:56,160 --> 00:07:59,840 Speaker 1: theres them all, and then we're gonna add a couple 150 00:07:59,840 --> 00:08:02,320 Speaker 1: of ingredients here. So we have tachini. Do you know 151 00:08:02,320 --> 00:08:05,160 Speaker 1: what tini is? No, I mean, I've had it, but 152 00:08:05,160 --> 00:08:06,760 Speaker 1: I don't know what it is. And it's it's like 153 00:08:06,800 --> 00:08:09,960 Speaker 1: sesame seed butter, like peanut butter, but it's made out 154 00:08:10,000 --> 00:08:14,280 Speaker 1: of sesame seeds and this gives it, like obviously a nuttiness, 155 00:08:14,920 --> 00:08:19,440 Speaker 1: and it also creates like a nice kind of I 156 00:08:19,520 --> 00:08:22,400 Speaker 1: like the texture it brings to it. Yeah, it does 157 00:08:22,440 --> 00:08:24,080 Speaker 1: kind of smell like peanut butter a little, but it's 158 00:08:24,080 --> 00:08:28,520 Speaker 1: sesame seeds. Okay. Then we're gonna add some human or 159 00:08:28,600 --> 00:08:31,160 Speaker 1: some ground cuman. Be careful with the human because it's 160 00:08:31,240 --> 00:08:34,280 Speaker 1: very strong. And then we're gonna add a couple of 161 00:08:34,280 --> 00:08:39,120 Speaker 1: clothes of garlic, and then squeeze some fresh lemon juice 162 00:08:39,120 --> 00:08:44,240 Speaker 1: in here. And I just put this is not classically humus, 163 00:08:44,320 --> 00:08:47,120 Speaker 1: but I just put like a little teaspoon of honey 164 00:08:47,120 --> 00:08:52,360 Speaker 1: in there, because sometimes I find like the tahini is 165 00:08:52,520 --> 00:08:56,439 Speaker 1: and the garlic can be a tiny bit bitter. So 166 00:08:56,920 --> 00:08:58,520 Speaker 1: I'm not I'm not putting this in here to make 167 00:08:58,559 --> 00:09:00,400 Speaker 1: it sweet by any stretch of the n a nation, 168 00:09:00,520 --> 00:09:03,520 Speaker 1: but just kind of it kind of bounces out a 169 00:09:03,559 --> 00:09:07,000 Speaker 1: little bit of the bitterness. Now, sometimes I put cayenne 170 00:09:07,040 --> 00:09:09,120 Speaker 1: in my hummus, do you want to spy? Yeah? I 171 00:09:09,120 --> 00:09:11,319 Speaker 1: love that. Let me just grab. How did you come 172 00:09:11,400 --> 00:09:13,840 Speaker 1: up with this recipe the white bean one? Yeah, I 173 00:09:13,840 --> 00:09:16,760 Speaker 1: mean it's we's truly not that creative. I mean it's 174 00:09:17,760 --> 00:09:19,679 Speaker 1: you know, you just started suding the white beans for 175 00:09:19,720 --> 00:09:23,480 Speaker 1: the chickpeas. But I like it because, like you know, 176 00:09:23,520 --> 00:09:26,680 Speaker 1: I cook a lot of Italian food now, so cantellini 177 00:09:26,720 --> 00:09:29,360 Speaker 1: beans are just part of the palette. So just a 178 00:09:29,360 --> 00:09:52,920 Speaker 1: little sprinkled kayane in there. If you wait, go through 179 00:09:52,920 --> 00:09:54,200 Speaker 1: the rest of the list, and then I have I 180 00:09:54,240 --> 00:09:56,920 Speaker 1: have followed up questions. So then I'm gonna make two pizzas. 181 00:09:56,960 --> 00:10:00,000 Speaker 1: I'm gonna make pizza dough two days before and I'm 182 00:10:00,000 --> 00:10:02,200 Speaker 1: gonna I'm gonna I'm gonna make two pizzas. I'm gonna 183 00:10:02,200 --> 00:10:05,120 Speaker 1: do a mushroom, a Portobell mushroom pizza with roasted garlic 184 00:10:05,280 --> 00:10:09,520 Speaker 1: and ricotta and rosemary oil and pecorino and fresh mozzarella. 185 00:10:09,640 --> 00:10:11,840 Speaker 1: And I'm gonna do a red pizza, you know, red 186 00:10:11,840 --> 00:10:17,240 Speaker 1: sauce pizza with roasted eggplant, um tomato, Calabrian chili is 187 00:10:17,280 --> 00:10:19,720 Speaker 1: a reganoa mozzarella all right, So those are the pizza. 188 00:10:19,760 --> 00:10:23,480 Speaker 1: So basically those pizza that's the first thing I'm gonna do, 189 00:10:23,520 --> 00:10:27,840 Speaker 1: because the pizza has the shortest shelf life. Right, what 190 00:10:27,920 --> 00:10:32,200 Speaker 1: happens you bakon pizza comes out, it's good. Then you know, 191 00:10:32,720 --> 00:10:35,720 Speaker 1: we can get into the cold pizzas. Uh, you know, 192 00:10:36,240 --> 00:10:40,720 Speaker 1: debate and another time. But basically those pizzas are gonna 193 00:10:40,760 --> 00:10:43,560 Speaker 1: be like my orders, So people are gonna get here. 194 00:10:43,600 --> 00:10:45,319 Speaker 1: I'm gonna put it I'm gonna put a glass of 195 00:10:45,360 --> 00:10:48,520 Speaker 1: wine or a cocktail in their hand, and then they're 196 00:10:48,559 --> 00:10:50,920 Speaker 1: gonna they're gonna take a slice of pizza or two. 197 00:10:51,320 --> 00:10:54,400 Speaker 1: And that's gonna. That's that's gonna. That's gonna, like, give 198 00:10:54,440 --> 00:10:57,199 Speaker 1: everybody a pause for a second, because they're they're coming 199 00:10:57,240 --> 00:11:00,440 Speaker 1: over here. You know, I'm going. I'm going to Bobby House. 200 00:11:00,559 --> 00:11:02,680 Speaker 1: I'm not eating all day. I want to eat this meal. 201 00:11:03,320 --> 00:11:05,160 Speaker 1: And they're hungry. So when I get in here, I'm 202 00:11:05,160 --> 00:11:07,920 Speaker 1: gonna stuff some pizza in their face. They're gonna be happy, 203 00:11:09,040 --> 00:11:12,280 Speaker 1: so okay. And then and then I'm gonna do to 204 00:11:12,640 --> 00:11:17,040 Speaker 1: two pasta's, but again they're baked, okay, which is a 205 00:11:17,080 --> 00:11:19,760 Speaker 1: cool way to do pasta because you can do them 206 00:11:19,760 --> 00:11:23,520 Speaker 1: in a casserole. So I'm doing a rigatoni with vodka sauce. 207 00:11:23,559 --> 00:11:28,320 Speaker 1: Your face, oh my god. And um, usually I do 208 00:11:28,400 --> 00:11:30,880 Speaker 1: this one with vodka sauce, which is basically a creamy 209 00:11:30,880 --> 00:11:34,480 Speaker 1: tomato sauce with vodka in it. Broccoli rob and then 210 00:11:34,760 --> 00:11:39,440 Speaker 1: you know Italian sausage. I'm not gonna put the sausage 211 00:11:39,440 --> 00:11:44,240 Speaker 1: in this because Christina's doesn't need meat. Um and fantina 212 00:11:44,320 --> 00:11:47,560 Speaker 1: cheese running through the pasta. Put that in the casserole dish, 213 00:11:47,559 --> 00:11:50,400 Speaker 1: and then on top I put fresh mozzarella and palm 214 00:11:50,520 --> 00:11:52,160 Speaker 1: and then bake it in the pizza oven so it 215 00:11:52,160 --> 00:11:55,240 Speaker 1: gets really crispy, crusty on top. And then the and 216 00:11:55,240 --> 00:11:59,480 Speaker 1: then the pasta is you know, surrounded by you know 217 00:11:59,559 --> 00:12:01,960 Speaker 1: that fun tina cheese and the sauce. It gets really 218 00:12:02,000 --> 00:12:06,320 Speaker 1: bubbly delicious, so good. But for the for the dinner party, 219 00:12:06,360 --> 00:12:08,760 Speaker 1: which great is you can set these in the castrole 220 00:12:08,840 --> 00:12:10,880 Speaker 1: dishes ready to go again, just put them in the oven. 221 00:12:11,760 --> 00:12:13,160 Speaker 1: You can even put them in the oven before you 222 00:12:13,200 --> 00:12:15,280 Speaker 1: guys get there, because it's gonna take a while. The 223 00:12:15,280 --> 00:12:18,680 Speaker 1: baked to pasta. The other the other pasta is gonna 224 00:12:18,720 --> 00:12:24,400 Speaker 1: be porcini mushrooms and cremini mushrooms, um with a caccio 225 00:12:24,480 --> 00:12:28,000 Speaker 1: pepe crust. So it's gonna have you know, peccorino and 226 00:12:28,040 --> 00:12:31,800 Speaker 1: black pepper on top with mozzarella. Can be delicious. And 227 00:12:31,800 --> 00:12:35,599 Speaker 1: then I'm doing I'm also doing eggplant palm. Oh my god. Okay, 228 00:12:36,000 --> 00:12:37,920 Speaker 1: So as you can see, there's no meat in this meal. 229 00:12:38,679 --> 00:12:44,319 Speaker 1: It's fish. There's some shellfish, um and and and basically vegetables. 230 00:12:44,360 --> 00:12:47,200 Speaker 1: So the eggplant what I do is I make. I 231 00:12:47,280 --> 00:12:51,440 Speaker 1: make thick slice, thick slices, almost like eggplant steaks, and 232 00:12:51,480 --> 00:12:53,520 Speaker 1: I roast them in the oven until they're soft, let 233 00:12:53,559 --> 00:12:57,720 Speaker 1: them cool, and then I dredge them flour egg panco 234 00:12:57,760 --> 00:13:01,839 Speaker 1: bread crumbs fried in a pan and so they're crispy. 235 00:13:01,920 --> 00:13:06,200 Speaker 1: Then on top, I put uh, kind of like I 236 00:13:06,200 --> 00:13:07,959 Speaker 1: showed you the other day with the chicken palm. I 237 00:13:08,000 --> 00:13:10,319 Speaker 1: put the tomato sauce on top, then fresh munz of 238 00:13:10,360 --> 00:13:13,040 Speaker 1: rella and some fresh herbs and bacon in the oven 239 00:13:13,040 --> 00:13:16,839 Speaker 1: toil nelton. Then you have egg plant parm and and 240 00:13:16,880 --> 00:13:20,280 Speaker 1: then for dessert, you know she wanted a coconut strawberry cake, 241 00:13:20,400 --> 00:13:22,720 Speaker 1: so basically I ordered their coconut cake. It's in my 242 00:13:22,760 --> 00:13:26,520 Speaker 1: refrigerator right now and it's huge. It's gonna feed twenty 243 00:13:26,559 --> 00:13:30,800 Speaker 1: people without even trying. Okay, but I'm gonna make a 244 00:13:30,800 --> 00:13:33,720 Speaker 1: strawberry sauce. Oh smart, So I'm just gonna put the 245 00:13:33,720 --> 00:13:36,280 Speaker 1: strawberry sauce next to the coconut cake. If you want 246 00:13:36,320 --> 00:13:38,640 Speaker 1: strawberry sauce on type of your coconut cake, be my guest, 247 00:13:39,200 --> 00:13:42,560 Speaker 1: and I'm gonna put I'm gonna buy some gelato from 248 00:13:42,679 --> 00:13:45,880 Speaker 1: from Italy and put the gelato out there. So you'll 249 00:13:45,920 --> 00:13:49,600 Speaker 1: have gelato, coconut cake, and strawberry sauce. Um. That's it. 250 00:13:50,960 --> 00:13:55,680 Speaker 1: So that's the menu, and you know there's but there's 251 00:13:55,679 --> 00:13:58,480 Speaker 1: a lot more things to think about. That's just I mean, 252 00:13:58,559 --> 00:14:02,000 Speaker 1: this is very exciting as a guest, but as I hosted, 253 00:14:02,120 --> 00:14:05,040 Speaker 1: like maybe the most intimidating list I've ever heard. I 254 00:14:05,080 --> 00:14:08,560 Speaker 1: also I also ordered stone crabs. What, yes, I know 255 00:14:08,600 --> 00:14:12,520 Speaker 1: that makes you happy. Oh my god. Wow. So I'm 256 00:14:12,520 --> 00:14:15,200 Speaker 1: gonna put those out before people get there. Okay, so 257 00:14:15,240 --> 00:14:17,360 Speaker 1: this is a little this is what I was going 258 00:14:17,400 --> 00:14:19,800 Speaker 1: to ask. What are you what are you putting out 259 00:14:19,840 --> 00:14:23,320 Speaker 1: as like a little appetizers sort of thing. What when 260 00:14:23,360 --> 00:14:25,840 Speaker 1: people first get there, Like the clams and shrimp aren't 261 00:14:25,840 --> 00:14:28,160 Speaker 1: part of that? Is that? Are they know? The clams 262 00:14:28,200 --> 00:14:29,760 Speaker 1: and the ship are not part of the pieces the 263 00:14:29,760 --> 00:14:31,520 Speaker 1: first thing that comes out, Then the clams come out, 264 00:14:31,560 --> 00:14:34,480 Speaker 1: then the shrimp come out, then the come out. Okay, 265 00:14:34,480 --> 00:14:38,320 Speaker 1: so what's what's out when people get here? Cheeses, olives, 266 00:14:38,800 --> 00:14:41,000 Speaker 1: you can put out like some cured meats if you want, 267 00:14:41,560 --> 00:14:46,760 Speaker 1: purshoot those salami so um, you know, and then you know, 268 00:14:46,840 --> 00:14:49,240 Speaker 1: have some sort of jams or quinns paste to go 269 00:14:49,280 --> 00:14:53,120 Speaker 1: with the cheeses. Make sure that you have really good 270 00:14:53,120 --> 00:14:57,880 Speaker 1: crackers and or you know, pieces of toast um and 271 00:14:58,160 --> 00:15:00,080 Speaker 1: you know it's Los Angeles. Will make sure the some 272 00:15:00,120 --> 00:15:03,880 Speaker 1: gluten free ones as well, you know, and then or 273 00:15:04,080 --> 00:15:06,480 Speaker 1: and you can put out like like make some whiteing hummus, 274 00:15:06,520 --> 00:15:13,440 Speaker 1: like dips are really good. So it's just a little 275 00:15:13,440 --> 00:15:25,000 Speaker 1: sprinkled higher into there, okay, and then food processor and 276 00:15:25,040 --> 00:15:28,920 Speaker 1: then you can add I think it's good to add 277 00:15:28,960 --> 00:15:31,760 Speaker 1: a little bit of water. Water, Yeah, let me have Uh, 278 00:15:32,160 --> 00:15:34,040 Speaker 1: You're gonna add a little bit of water kind of 279 00:15:34,080 --> 00:15:36,960 Speaker 1: it kind of like um, it thins it out a 280 00:15:37,000 --> 00:15:41,000 Speaker 1: little bit, but also makes it like a little fluffy. 281 00:15:41,640 --> 00:15:45,480 Speaker 1: And then olive oil. I like mine to be a 282 00:15:45,520 --> 00:16:00,360 Speaker 1: little bit of lemon. Oh, yeah, salt and pepper. You 283 00:16:00,440 --> 00:16:03,320 Speaker 1: always have really nice um settings, Like you always have 284 00:16:03,400 --> 00:16:05,880 Speaker 1: great like napkins and all that stuff. But like I'm 285 00:16:05,920 --> 00:16:07,400 Speaker 1: not in a place where I'm like about to buy 286 00:16:07,400 --> 00:16:11,320 Speaker 1: like really nice napkins. Like it doesn't matter. You can 287 00:16:11,360 --> 00:16:14,160 Speaker 1: buy really good paper napkins that are very very pretty. 288 00:16:14,240 --> 00:16:16,680 Speaker 1: You know a lot of times I use those because 289 00:16:17,920 --> 00:16:19,640 Speaker 1: you know, if I have like thirty five people in 290 00:16:19,720 --> 00:16:22,800 Speaker 1: my house, I might have thirty five cloth napkins, you know, 291 00:16:22,920 --> 00:16:26,360 Speaker 1: so it's it doesn't matter right people are like especially 292 00:16:26,400 --> 00:16:30,840 Speaker 1: for like casual dinner pisces. And also nine percent of 293 00:16:30,920 --> 00:16:35,400 Speaker 1: the time I'm serving family style, I'm not plaiting everybody's right. 294 00:16:35,760 --> 00:16:38,840 Speaker 1: If there's six people here, i might plait it. But 295 00:16:38,920 --> 00:16:42,160 Speaker 1: if if beyond that, it's not happening. And so you 296 00:16:42,200 --> 00:16:45,480 Speaker 1: have to make sure that you have platters and bowls 297 00:16:45,520 --> 00:16:48,480 Speaker 1: so that you can serve big portions of these dishes. 298 00:16:49,040 --> 00:16:50,600 Speaker 1: What now, what I'm doing is I'm doing a lot 299 00:16:50,640 --> 00:16:52,720 Speaker 1: of stuff right out of the oven, So it's gonna 300 00:16:52,760 --> 00:16:55,120 Speaker 1: be already in these earthenware dishes that can go in 301 00:16:55,160 --> 00:16:57,120 Speaker 1: the oven and go right to the table. That's a 302 00:16:57,160 --> 00:16:59,200 Speaker 1: really nice way to do it as well. But if 303 00:16:59,200 --> 00:17:01,640 Speaker 1: you look at my coverage, you're gonna find like big 304 00:17:01,680 --> 00:17:04,280 Speaker 1: decorative balls a lot of white ones as well, because 305 00:17:04,600 --> 00:17:06,639 Speaker 1: white is really good for food. Like you don't have 306 00:17:06,640 --> 00:17:09,000 Speaker 1: to you don't have to buy like if you go 307 00:17:09,080 --> 00:17:10,639 Speaker 1: to the store and you want to buy platters and 308 00:17:10,680 --> 00:17:12,679 Speaker 1: balls and stuff like that to serve food on, just 309 00:17:12,680 --> 00:17:15,400 Speaker 1: go white because the food is what's going to look 310 00:17:15,400 --> 00:17:19,000 Speaker 1: really pretty right once you start adding colors to the pottery, 311 00:17:19,040 --> 00:17:21,480 Speaker 1: it's really hard. Well, what happens is it's really hard 312 00:17:21,520 --> 00:17:23,520 Speaker 1: for the food in the pottery colors to match up. 313 00:17:25,040 --> 00:17:27,320 Speaker 1: I mean, it can happen, but it's it's harder. Yeah. 314 00:17:28,320 --> 00:17:32,639 Speaker 1: So because when I think about you serving like family 315 00:17:32,680 --> 00:17:36,159 Speaker 1: style versus like like portioned out, like, I feel like 316 00:17:36,320 --> 00:17:39,280 Speaker 1: because I'm one, I've never really hosted a dinner party before, 317 00:17:39,320 --> 00:17:42,680 Speaker 1: but two because I'm like a newer cook and less 318 00:17:42,720 --> 00:17:47,560 Speaker 1: experienced obviously, like I worry about timing, about like making 319 00:17:47,560 --> 00:17:52,000 Speaker 1: sure things are cooked on top, like so that I'm 320 00:17:52,000 --> 00:17:53,879 Speaker 1: not like wait, like I'm not waiting an hour to 321 00:17:53,920 --> 00:17:57,440 Speaker 1: serve like one thing over another, Like any tips for that? Yeah. 322 00:17:57,480 --> 00:18:00,520 Speaker 1: So again, you have to make lists and you have 323 00:18:00,600 --> 00:18:02,399 Speaker 1: to really plan this out. If you come to my 324 00:18:02,480 --> 00:18:05,440 Speaker 1: house and I haven't dinner party, there's probably gonna be 325 00:18:05,440 --> 00:18:08,959 Speaker 1: a list literally scotch taped to my cupboards and I 326 00:18:09,040 --> 00:18:12,480 Speaker 1: and I and I have I have a menu that's 327 00:18:12,480 --> 00:18:15,040 Speaker 1: one list where it's just the titles of the dishes. 328 00:18:15,640 --> 00:18:18,680 Speaker 1: Then I have an ingredient list to make sure that 329 00:18:18,720 --> 00:18:21,720 Speaker 1: I've gotten everything I need from the store. I can 330 00:18:21,800 --> 00:18:24,760 Speaker 1: promise you there's not been one single time, not one 331 00:18:25,320 --> 00:18:27,679 Speaker 1: where I've gone to the store for like a significant 332 00:18:27,680 --> 00:18:30,440 Speaker 1: dinner or lunch party and come back with everything I've needed. 333 00:18:31,160 --> 00:18:35,159 Speaker 1: It doesn't happen. Somebody ultimately calls me, like on their 334 00:18:35,200 --> 00:18:37,359 Speaker 1: way over, do you need anything? Yes, I need I 335 00:18:37,400 --> 00:18:41,080 Speaker 1: need three lines. You know there's and so like, don't fret, 336 00:18:41,119 --> 00:18:44,160 Speaker 1: but make as many lists as you can and go 337 00:18:44,280 --> 00:18:46,200 Speaker 1: over it to make sure that you're well prepped, because 338 00:18:46,240 --> 00:18:47,760 Speaker 1: if you just try to do this in your head, 339 00:18:47,760 --> 00:18:52,560 Speaker 1: you're gonna be screwed and cook within yourself. I just 340 00:18:52,640 --> 00:18:58,000 Speaker 1: mentioned what twelve dishes. I mean, I'm gonna do this, okay, 341 00:18:58,160 --> 00:18:59,959 Speaker 1: but this is what I do for a living. I mean, 342 00:19:00,040 --> 00:19:02,080 Speaker 1: I go into iron chef mode because I have to. 343 00:19:02,720 --> 00:19:04,960 Speaker 1: By the way, I'm nervous too. I want everybody to 344 00:19:04,960 --> 00:19:07,440 Speaker 1: have a good time. Like the food. I don't want 345 00:19:07,480 --> 00:19:09,840 Speaker 1: people coming over to my house and be like I 346 00:19:09,880 --> 00:19:12,199 Speaker 1: went to Bobby Flay's house food was just or whatever, 347 00:19:13,000 --> 00:19:15,159 Speaker 1: like who needs that? I want I want people to 348 00:19:15,160 --> 00:19:34,280 Speaker 1: think that you know that the food is good, so 349 00:19:34,280 --> 00:19:37,200 Speaker 1: so for me. So like, if I I'm thinking about 350 00:19:37,240 --> 00:19:41,120 Speaker 1: hosting my first dinner party right and I have twenty 351 00:19:41,160 --> 00:19:44,280 Speaker 1: people's that's that's an undertake it. I know it's so 352 00:19:44,359 --> 00:19:48,760 Speaker 1: scary but how many dishes would you recommend in that case? Like, 353 00:19:49,160 --> 00:19:52,960 Speaker 1: just just to be simple, let's pick a theme. Okay, 354 00:19:53,040 --> 00:19:55,640 Speaker 1: I feel like pasta is easy to make, so let's 355 00:19:55,680 --> 00:19:59,119 Speaker 1: do it talent fine, So basically, what you what I 356 00:19:59,119 --> 00:20:01,520 Speaker 1: think you need? You're not making you're not baking pizzas. Okay, 357 00:20:01,520 --> 00:20:03,800 Speaker 1: So that's like now, so you're gonna you're gonna make 358 00:20:03,880 --> 00:20:06,960 Speaker 1: You're gonna do a salad. You're gonna do a pasta dish. 359 00:20:08,040 --> 00:20:12,080 Speaker 1: And then, like I would say for you, you could 360 00:20:12,119 --> 00:20:16,920 Speaker 1: either do like a fish or a chicken dish. Okay, 361 00:20:17,320 --> 00:20:20,359 Speaker 1: what both of those make me nervous? I have a 362 00:20:20,359 --> 00:20:25,280 Speaker 1: really good idea for you. You can buy especially think 363 00:20:25,320 --> 00:20:31,040 Speaker 1: about this for like, let's do fish. I'm not good 364 00:20:31,040 --> 00:20:33,960 Speaker 1: at making fish. You're gonna be great at it. You're 365 00:20:33,960 --> 00:20:37,160 Speaker 1: gonna be great at it. Okay, here's what you do. 366 00:20:37,600 --> 00:20:39,199 Speaker 1: This is a really simple recipe for you. And this 367 00:20:39,240 --> 00:20:40,639 Speaker 1: is the kind of flavorge you're like. You buy a 368 00:20:40,680 --> 00:20:44,560 Speaker 1: whole side of salmon. Okay, so one big filet of salmon, 369 00:20:45,840 --> 00:20:48,920 Speaker 1: and you just ask the fish manger to make sure 370 00:20:48,920 --> 00:20:52,280 Speaker 1: all the bones are out of it, and you you 371 00:20:52,280 --> 00:20:55,640 Speaker 1: you you're gonna roast the salmon. In your oven slowly, 372 00:20:56,320 --> 00:20:59,640 Speaker 1: and you're gonna make a dressing, literally a vinaigarette out 373 00:20:59,680 --> 00:21:06,160 Speaker 1: of lemon juice, olive oil, capers, and some fresh herbs. Okay, 374 00:21:06,320 --> 00:21:08,600 Speaker 1: you're gonna you're gonna put salt and pepper and some 375 00:21:08,680 --> 00:21:11,120 Speaker 1: olive oil in the fish. You're gonna put the fish 376 00:21:11,119 --> 00:21:13,080 Speaker 1: in the oven until it's cooked through. And you and 377 00:21:13,200 --> 00:21:15,280 Speaker 1: if you cook salmon nice and slowly, which is a 378 00:21:15,280 --> 00:21:18,080 Speaker 1: good thing for you to do, because do you keep 379 00:21:18,119 --> 00:21:20,919 Speaker 1: it in you just put it on a sheet pan, 380 00:21:21,480 --> 00:21:25,439 Speaker 1: put it in your oven at like three like three degrees, 381 00:21:25,560 --> 00:21:29,600 Speaker 1: very low oven. Because what's what's really great about salmon 382 00:21:29,680 --> 00:21:32,200 Speaker 1: sylphie is that if you cook it slowly, the fat 383 00:21:32,280 --> 00:21:35,359 Speaker 1: melts slowly and it basically cooks in its own fat. 384 00:21:35,480 --> 00:21:40,160 Speaker 1: It's incredibly tender, like there's nothing like it. And then 385 00:21:40,520 --> 00:21:43,240 Speaker 1: when you're when it comes out of the oven, you 386 00:21:43,320 --> 00:21:46,080 Speaker 1: take that vinaigrette, that caper and lemon vinaigrette I just 387 00:21:46,119 --> 00:21:47,879 Speaker 1: tell you about, and you just you just spoon it 388 00:21:48,000 --> 00:21:50,199 Speaker 1: right on top of the fish when it's hot, and 389 00:21:50,280 --> 00:21:53,120 Speaker 1: you serve it and then people can just like take 390 00:21:53,200 --> 00:21:56,000 Speaker 1: pieces of it. I've done this in front of you. 391 00:21:56,359 --> 00:21:59,359 Speaker 1: I've done versions of this where I saw where I 392 00:21:59,640 --> 00:22:02,640 Speaker 1: where I serve like a whole side of a fish. 393 00:22:02,840 --> 00:22:05,199 Speaker 1: You don't even cut it because people just take a 394 00:22:05,200 --> 00:22:07,160 Speaker 1: big spoon and they take pieces of it and put 395 00:22:07,160 --> 00:22:09,520 Speaker 1: it on their plates. Then you should make a salad. 396 00:22:09,520 --> 00:22:12,240 Speaker 1: Do you want to make a caesar salad? Perfect? You 397 00:22:12,240 --> 00:22:16,800 Speaker 1: can make a call caesar black cow um. You can 398 00:22:16,880 --> 00:22:20,440 Speaker 1: use like little gems, which is which is like baby 399 00:22:20,560 --> 00:22:23,359 Speaker 1: or maine. That's a really good lettuce. If you want 400 00:22:23,400 --> 00:22:25,000 Speaker 1: to put a look a little ridiculou in there will 401 00:22:25,040 --> 00:22:27,600 Speaker 1: be very pretty. And then you make it. You make 402 00:22:27,600 --> 00:22:30,040 Speaker 1: it like a classic caesar dressing. It's like a creamy 403 00:22:30,119 --> 00:22:33,840 Speaker 1: and chovy lemon garlic key dressing. Some croutons on top. 404 00:22:34,040 --> 00:22:36,119 Speaker 1: You can use pia chips if you want to instead 405 00:22:36,119 --> 00:22:40,160 Speaker 1: of making crutons. Mix it up. Salves done, and then 406 00:22:40,200 --> 00:22:41,640 Speaker 1: what's your what kind of past do you want to make? 407 00:22:42,200 --> 00:22:46,119 Speaker 1: Make your penny halivodka? Seriously that's your go to and 408 00:22:46,240 --> 00:22:49,479 Speaker 1: honestly that's plenty. And then and then you know, go 409 00:22:49,600 --> 00:22:53,360 Speaker 1: to like go to a market and get some olives, 410 00:22:53,400 --> 00:22:57,080 Speaker 1: some cheeses, some like a good jam. Just put that 411 00:22:57,160 --> 00:22:59,439 Speaker 1: out like you're not cooking any of that. You just 412 00:22:59,480 --> 00:23:02,560 Speaker 1: assembly just make it look pretty on a platter. Get 413 00:23:02,600 --> 00:23:07,960 Speaker 1: some crackers, like people will be oppressed. Yeah, okay, love um, 414 00:23:08,160 --> 00:23:10,840 Speaker 1: don't ruin the flay name in the kitchen, god right, 415 00:23:10,960 --> 00:23:24,160 Speaker 1: I know it's like such a nightmare. Oh that looks 416 00:23:24,160 --> 00:23:31,679 Speaker 1: pretty good. And of course you can do this with 417 00:23:31,760 --> 00:23:35,439 Speaker 1: chickpeas as well. I just like the wiping idea, and 418 00:23:35,440 --> 00:23:38,520 Speaker 1: it's always good to have. This is a good dish 419 00:23:38,520 --> 00:23:40,680 Speaker 1: to have around, like in refrigerator when people come over, 420 00:23:40,720 --> 00:23:44,560 Speaker 1: like the last second as well, what's so funny? Like 421 00:23:44,720 --> 00:23:48,280 Speaker 1: no one does that anymore. I feel like I feel 422 00:23:48,320 --> 00:23:50,199 Speaker 1: like it was like so plastic to like just have 423 00:23:50,359 --> 00:23:55,679 Speaker 1: something ready, like like maybe when you were younger, but 424 00:23:55,760 --> 00:23:59,479 Speaker 1: like no one just like shows up anymore. You don't know, 425 00:24:00,240 --> 00:24:02,760 Speaker 1: I mean I show up at your that's different to 426 00:24:02,840 --> 00:24:05,600 Speaker 1: show up my house. So basically, so basically what you 427 00:24:05,600 --> 00:24:08,159 Speaker 1: want to do here is like, so, so you have 428 00:24:08,200 --> 00:24:10,560 Speaker 1: some of the hummus and I make like a little 429 00:24:10,560 --> 00:24:13,120 Speaker 1: bit of a well there, put a little olive oil 430 00:24:13,160 --> 00:24:17,159 Speaker 1: in there, nice and then look a little bit of 431 00:24:17,200 --> 00:24:25,199 Speaker 1: human on top, little cayn. Yeah, and then you know 432 00:24:25,240 --> 00:24:26,760 Speaker 1: you can just surn this like you know, with some 433 00:24:26,800 --> 00:24:31,119 Speaker 1: peeda chips. Cool and like this is like, you know, 434 00:24:31,200 --> 00:24:32,960 Speaker 1: if you're having a dinner party, this is like one 435 00:24:32,960 --> 00:24:35,400 Speaker 1: of the things that you can you can you can 436 00:24:35,400 --> 00:24:38,160 Speaker 1: put after that people get there, you can just give 437 00:24:38,240 --> 00:24:40,880 Speaker 1: them a drink or a glass of wine. Just give 438 00:24:41,160 --> 00:24:43,159 Speaker 1: this to kind of get going. You can put some 439 00:24:43,240 --> 00:24:45,639 Speaker 1: olives out and stuff like that. I think that you 440 00:24:45,680 --> 00:24:47,840 Speaker 1: don't have to be cooking while they're there, and this 441 00:24:47,920 --> 00:24:49,440 Speaker 1: way you can get back in the kitchen and finish 442 00:24:49,440 --> 00:24:55,840 Speaker 1: your your cooking. Nice. Okay, this is really good t spicy, No, alright, 443 00:24:56,160 --> 00:25:06,040 Speaker 1: I like that? Um okay. But also and like, what 444 00:25:06,080 --> 00:25:09,159 Speaker 1: should people drink? Like? I feel like making like a 445 00:25:09,160 --> 00:25:12,520 Speaker 1: big cocktail batchers kind of a big undertaking. Now it's 446 00:25:12,560 --> 00:25:16,080 Speaker 1: not that's to me. Well, first of all, you should 447 00:25:16,119 --> 00:25:19,320 Speaker 1: have other than just being like, let's just drink wine. Well, 448 00:25:19,359 --> 00:25:21,160 Speaker 1: you can do that, but if you want to get 449 00:25:21,200 --> 00:25:23,240 Speaker 1: like a little fancy and make it feel special, you 450 00:25:23,240 --> 00:25:25,879 Speaker 1: can make one house cocktail and you make it in 451 00:25:26,280 --> 00:25:28,560 Speaker 1: did I give you one of the punch bowls? Now, okay, 452 00:25:28,600 --> 00:25:30,480 Speaker 1: I have to give that to you for your next birthday. 453 00:25:31,000 --> 00:25:33,240 Speaker 1: You always say that, Well, you can either put it 454 00:25:33,240 --> 00:25:36,840 Speaker 1: in a punch bowl or a picture. Yeah, but like 455 00:25:37,119 --> 00:25:41,439 Speaker 1: a house cocktail, like that's so let me, let me 456 00:25:41,440 --> 00:25:45,240 Speaker 1: help you help you. What is everybody drinking these days 457 00:25:45,359 --> 00:25:51,639 Speaker 1: in Italian restaurants. Yeah, they're drinking sprints. So you should 458 00:25:51,640 --> 00:25:54,200 Speaker 1: make a sprits. Here's how you do it. You want 459 00:25:54,200 --> 00:25:59,000 Speaker 1: to make april campari. So basically it's yeah, it's april 460 00:25:59,200 --> 00:26:03,240 Speaker 1: and prosecco in club soda. That's it. Yeah, but how 461 00:26:03,359 --> 00:26:05,320 Speaker 1: much of each to make a big batch of it? 462 00:26:05,800 --> 00:26:07,560 Speaker 1: I mean, you just look it up. It's like it's 463 00:26:07,560 --> 00:26:10,840 Speaker 1: like you just measure it. You just you just get 464 00:26:10,880 --> 00:26:14,160 Speaker 1: you look like like, for instance, if it's like, let's 465 00:26:14,160 --> 00:26:17,679 Speaker 1: just say it's like two ounces to one ounce to 466 00:26:17,760 --> 00:26:21,320 Speaker 1: one ounce, so it's to one one. So basically, you 467 00:26:21,400 --> 00:26:24,800 Speaker 1: get a measuring cup out and you go two cups 468 00:26:24,840 --> 00:26:26,880 Speaker 1: of this to one cup of this to one cup 469 00:26:26,920 --> 00:26:30,040 Speaker 1: of that, until you think you have enough got it, 470 00:26:30,359 --> 00:26:32,840 Speaker 1: and then you let and don't put the prosecco in there. 471 00:26:33,440 --> 00:26:36,840 Speaker 1: Put the prosecco at the end, next to next to it, 472 00:26:37,160 --> 00:26:40,320 Speaker 1: and let people top off the sprints so it stays effervescent. 473 00:26:40,920 --> 00:26:43,720 Speaker 1: And then slice a bunch of oranges, put those into 474 00:26:43,760 --> 00:26:46,600 Speaker 1: the thing, have some sliced oranges next to it, and 475 00:26:46,640 --> 00:26:50,280 Speaker 1: then yeah, I mean, listen your friends, like most of 476 00:26:50,320 --> 00:26:54,320 Speaker 1: your friends, have good decorum, everybody, everything's gonna look great. Yeah, yeah, yeah, okay. 477 00:26:54,480 --> 00:27:00,800 Speaker 1: And then dessert. I mean, you know, on Thanksgiving I 478 00:27:00,800 --> 00:27:02,600 Speaker 1: tell people to bring dessert, but I think for dinner 479 00:27:02,600 --> 00:27:06,680 Speaker 1: party you should. You should take care of it. What why? 480 00:27:06,680 --> 00:27:09,359 Speaker 1: I mean, if you're not cooking to service, should I 481 00:27:09,440 --> 00:27:11,399 Speaker 1: make dessert? I'm let's saying you should make it. I'm 482 00:27:11,400 --> 00:27:13,560 Speaker 1: saying you should take care of it. You want do 483 00:27:13,600 --> 00:27:16,359 Speaker 1: you want to make something? No? Okay, so then go 484 00:27:16,440 --> 00:27:19,080 Speaker 1: to like, um, just go to someplace and buy like 485 00:27:19,119 --> 00:27:22,400 Speaker 1: a food tart or something, a food tart or a cake. 486 00:27:23,480 --> 00:27:27,080 Speaker 1: Get some like gelato because you're serving Italian food. That's it. 487 00:27:27,640 --> 00:27:31,000 Speaker 1: Get some biscodi. People are gonna love it. Okay, I 488 00:27:31,000 --> 00:27:32,879 Speaker 1: mean you don't mind. Am I going to get invited 489 00:27:32,880 --> 00:27:36,200 Speaker 1: to this party? Maybe I'm not cooking. I'm not. I'm 490 00:27:36,240 --> 00:27:40,200 Speaker 1: not coming to do a test around before invite. Okay 491 00:27:40,440 --> 00:27:42,240 Speaker 1: for this many people though, Like, how do you feel 492 00:27:42,240 --> 00:27:45,880 Speaker 1: about decorations at a dinner party? I mean I don't. 493 00:27:45,920 --> 00:27:48,080 Speaker 1: I'm not into decorations. I want my table to look 494 00:27:48,160 --> 00:27:51,800 Speaker 1: nice and I like I like fresh cut flowers. I 495 00:27:51,800 --> 00:27:54,919 Speaker 1: think that that's pretty Yeah yeah, and also candles. How 496 00:27:54,960 --> 00:27:59,240 Speaker 1: do you feel about um unscented candles? Yeah, candles, okay? 497 00:27:59,520 --> 00:28:03,640 Speaker 1: Um tablecloths? You don't ever use tablecloths? I used sometimes 498 00:28:03,680 --> 00:28:08,280 Speaker 1: I used um table like runners. No, runners are nice too, 499 00:28:08,720 --> 00:28:13,240 Speaker 1: but um, what do you call it? Place mats? Mats? Yeah? 500 00:28:13,320 --> 00:28:16,160 Speaker 1: I use place mats. And then you stack the plates 501 00:28:16,240 --> 00:28:17,959 Speaker 1: next to the food. You put the food out all 502 00:28:17,960 --> 00:28:19,719 Speaker 1: in the same place, and let people take what they 503 00:28:19,720 --> 00:28:22,480 Speaker 1: want and leave what they don't want. I'm sure people 504 00:28:22,680 --> 00:28:24,320 Speaker 1: ask all the time, like when you're having a dinner 505 00:28:24,359 --> 00:28:26,560 Speaker 1: party and people like, how can I help? Like what 506 00:28:26,640 --> 00:28:28,520 Speaker 1: are like easy things that you can be like, oh, 507 00:28:28,560 --> 00:28:32,240 Speaker 1: go do this? Um? You mean when they get when 508 00:28:32,240 --> 00:28:34,280 Speaker 1: they get here, and you just say, help me, help 509 00:28:34,320 --> 00:28:36,639 Speaker 1: me put this food out, Like like I'm taking the 510 00:28:36,680 --> 00:28:38,240 Speaker 1: pasta down, can you help me like put it in 511 00:28:38,280 --> 00:28:40,280 Speaker 1: the bowl and put it out there and that kind 512 00:28:40,280 --> 00:28:42,200 Speaker 1: of stuff, or can you make sure that, um, there's 513 00:28:42,200 --> 00:28:44,120 Speaker 1: all the napkins are out there. But you should the 514 00:28:44,160 --> 00:28:47,360 Speaker 1: table should be set before everybody gets there. You have 515 00:28:47,440 --> 00:28:49,560 Speaker 1: to do a few hours of prep before people get Yeah, 516 00:28:49,560 --> 00:28:53,040 Speaker 1: you really do, oh, absolutely, because otherwise then you're never 517 00:28:53,040 --> 00:28:56,680 Speaker 1: gonna be able to socialize. You're gonna be panicked. Oh 518 00:28:56,720 --> 00:29:00,960 Speaker 1: my god, over and a good playlist. Yeah, I'm not. 519 00:29:01,040 --> 00:29:02,959 Speaker 1: I'm not going to comment on that. I'm gonna let 520 00:29:03,000 --> 00:29:08,960 Speaker 1: you do that. Okay, what's the playlist? I literally have. 521 00:29:09,240 --> 00:29:12,080 Speaker 1: There's a great Spotify playlist called Dinner with Friends and 522 00:29:12,120 --> 00:29:15,560 Speaker 1: it is my absolute go too. It's so good. What 523 00:29:15,720 --> 00:29:19,920 Speaker 1: is it? What is it? It's like it's Spotify, Yeah, 524 00:29:19,960 --> 00:29:23,880 Speaker 1: on Spotify. Um, I have actually seven million notes on 525 00:29:23,880 --> 00:29:25,600 Speaker 1: this piece of paper right now. This is good. This 526 00:29:25,640 --> 00:29:30,240 Speaker 1: is very helpful. It is okay, yeah, very helpful. Um, 527 00:29:30,280 --> 00:29:32,000 Speaker 1: all right, Well, am I going to get an invite 528 00:29:32,040 --> 00:29:34,160 Speaker 1: to this? Yeah? I think, well, I think maybe the 529 00:29:34,200 --> 00:29:37,600 Speaker 1: second one. I'm gonna let my friends to have the 530 00:29:37,640 --> 00:29:41,240 Speaker 1: burnt Boster first. I'm coming over, but after the cookie 531 00:29:41,280 --> 00:29:46,160 Speaker 1: has done. Always Hungry is created by Bobby Flay and 532 00:29:46,160 --> 00:29:51,040 Speaker 1: Sophie Flay. Our executive producer is Christopher Hacids. Always Hungry 533 00:29:51,120 --> 00:29:54,120 Speaker 1: is produced, edited and mixed by Jonathan hosts Dressler. Always 534 00:29:54,160 --> 00:29:57,520 Speaker 1: Hungry is engineered by Sophie Flay. For more podcast from 535 00:29:57,560 --> 00:30:01,040 Speaker 1: My Heart Radio, visit the I Heart Radio app, Apple podcast, 536 00:30:01,520 --> 00:30:03,520 Speaker 1: or wherever you listen to your favorite shows.