September 28, 2021 • 23 mins
This episode is a departure from the last travel episode. Previously, Bobby and Sophie have shared their favorite travel stories from their trips together. But in this episode, the “Always Hungry” hosts expand on their favorite travel experiences, even if they weren’t together! Listen for European adventures from Sophie, behind the scenes details of Bobby’s time spent in Italy, and a special recipe segment inspired by these travels.
For more information on “Always Hungry” follow the hosts on Instagram:
Bobby Flay’s page: https://www.instagram.com/bobbyflay
Sophie Flay’s page: https://www.instagram.com/abc7sophie
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Episode Transcript
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Speaker 1 (00:00):
Yeah, all right, guys, welcome to Always Hungry from My
Heart Radio. My name is Bobby Flay and I'm here
with my daughter and co host. I'm Suphie Flag and
I'm Always Hungry. Sophie and I gathered around my stove
to cook together. Well you cook, I asked the questions,
and eat the food. If does any food left, we
(00:20):
come to the table together to share a meal, connect
as a family, and tell the stories that matter to us.
All right, Dad, I'm gonna need you to transport me
on this on this episode, because what are we talking about?
I'm talking about favorite trip of all time? And we've
been on some good ones, both together and separate exactly.
Let's get into it. Bon voyage. Oh my god. Okay,
(00:42):
what are we making? So a lot of tomatoes? Yeah,
so today we're talking about, um, something kind of fun,
which is our favorite trip ever? And I think about
I guess, I guess my favorite trips have been probably
in Europe a couple of different places. One of my
(01:03):
favorite trips was in Barcelona with you. I have some
trips that there are also some of my some of
my phraves that that we're not with you. But um,
I think about the Barcelona trip that we took when
you were like, I don't know, fourteen or something, and
it was like watching you discover like that Spanish food.
(01:26):
So I'm gonna make some. I'm gonna make a couple
of little snacks. I watched you discover serrano ham best.
You know. The best way to describe that, I guess
is like Spain's version of prosciutto and secure and ham um.
It's not the same thing, but it's has wonderful flavor.
(01:46):
I didn't find any serronto ham, but I did find
some duck prosciuttoo in the store. And then I have
some white anchovies, but as from Spain as well. And
then I have some caughta cheese because like when you
go to Europe, there's lots of fun things a snack on.
So we're talking about favorite trip of all time, I
guess I'd like to talk about one that I think
(02:08):
about with you. I mean, you and I have taken
some really great trips. When you were about twelve years old,
I started taking you to Europe just the two of us,
dad daughter trips for like a handful of days, less
than a week. Usually. The first one was Paris, the
second one was Rome, I think, and I think the
third one was Barcelona. That makes sense. Barcelona is one
(02:28):
of my favorite places in the world. It's a fantastic Citylona,
it's just an amazing city. It's got energy, it's electric,
it has incredible architecture, you know, most famously Goudy. It
has amazing art, it has great food, great life, nightlife.
It's just it's just a really dynamic place, really fantastic city.
(02:50):
And so but one of the things that I watched
you do there was you got introduced to Serrano ham
and you haven't turned back since. So Rono ham is
it's basically, you know, this is not even a fair equation,
but it's sort of like Spain's version of priscutteo purscuto
is just more well known. I would die for this ham,
(03:10):
the salted cured hams said, I would die for this ham,
and it has it has really intense flavor. The best
quality ones are from pigs that eat black acorns. Black
footed pigs that eat acorns, I should say not black acorns,
some black footed pigs that eat acorns, and so they
have something like an inherit sweetness from from from their diet,
(03:33):
but the color is so pretty, it's very dense. Like
the difference between like Serrounto ham and purcutto is first
of all, almost always Prescotto is sliced on an electric
slicer and it's paper paper thin. Serrounto ham and the best,
you know, topics bars in Spain, you'll see them slicing
(03:54):
it by hand with a very sharp slicing knife. And
usually the person that is is slicing the ham is
an expert at it, and they just have like the
perfect motion and perfect technique, and it's the right thickness.
It's not too thin, it's not too thick, it's like
the perfect density to it, and it has just an
(04:15):
really lovely kind of bite to it in terms of
the saltiness and the sweetness of the meat as well.
And then you know that's just the beginning of it.
You know. Obviously in Spain, a lot a big part
of Spain is known for for its topics culture, small plates.
(04:37):
People usually stand it up at a bar and you know,
they eat these small plates of food. It could be
almonds on a plate, it could be white anchovies, the bukatons,
which I love. We have some here today. It could
be a slice of a tortilla um not the tortilla
that you would think about from Mexico, not a countratilla
or a flower twirtilla, but an egg tortilla where it
(04:59):
has you know, an array of lots of different things,
usually vegetables, potatoes, things like that running through what looks
like like an egg pie almost that you take slices
of and they serve it room temperature. It's delicious, you know,
it just kind of goes on and on. You could
be some shellfish dishes, maybe like a like a like
a room temperature shrimp dish with some white beans. It
(05:21):
could be you know, muscles with some sort of green sauce.
You know, it's it's it's just sort of endless, but
basically small plates. And they have a great market there.
Oh yeah, so good. Yeah, that's a that's a great
market because it's a market that you can buy fruits, vegetables, meats, fish,
things like that as if you're going to like a
great supermarket. But also there's amazing food stands where you know,
(05:45):
basically that's the kind of place I spend all day.
It reminds me when I think about that food stand,
it reminds me of Borrow Market in London, which is
another great place to spend basically your entire afternoon. Yeah.
I can't remember if we talked about this on another episode,
but when we were in Lebo, Korea, I remember we
were at a food stand and we were we were
(06:05):
sitting down and the Naples soccer team was sitting right
next to us. They were they were very rowdy. They
were fun. They were very fun. I mean when I
say rowdy, they were rowdy in a good way. They
were really loving themselves. Obviously they were probably in town
to play Barcelona or something, and you know, they were
those guys that they were having a good time. That
was really cool. That's right. I forgot about that. I
(06:45):
don't know if you remember this, but one of the
one of the most well known things that you'll find
in Spain is tomato a pond kuntamat, which is tomato toast.
Now what they do there is, um, they just take,
you know, incredibly ripe tomatoes and they cut them in
half and they just basically spread it on toast. Okay,
(07:08):
what I do is I do something a little bit different. Um,
I make a tomato oil with some garlic, and a
little bit of crushed pepper, and I I cooked the
tomatoes in the oil with the garlic, and and then
I purree it. So you have like this tomato oil
(07:28):
to spread on top of the toast. It's not the
same thing, um, it's a little different. I just like
the I like the texture of the tomatoes in this,
and also I think it's a good way to really
give it lots of tomato flavor, especially if your tomatoes
aren't that ripe. So you're basically creating like a tomato oil, okay,
(07:50):
And so I just I take the tomatoes. These are
cherry tomatoes, and I cut them in half so that
they start to burst as they cook in the oil
with the al and a little salt and pepper, and
I put in a little food processor. And it doesn't
have to be totally pure, because you can have some
(08:10):
chunks of the tomato if you want in there as well.
And then I have some toast working over here. I
have some good country bread from tartin my favorite break
bakery in Los Angeles, and which you're gonna take the
tomato oil and then spread it on top of the
bread just to enhance it. And then we're gonna serve
it with these things that I have. So the duck prasciutto.
I have some regular prosciuto as well. Do you want
(08:32):
that as well? Okay, the duck prasciutto, the bukatys and
the and then some fresh for cotta with a regano
and a little bit of olive oil. Um. So I'm
just gonna take our toast out. My toaster is not
very good. It just takes a long time to make toast.
You should have a good toaster. Now it takes too
long for me to make toast. I'm not really sure
(08:53):
what the story is. Maybe you're just impatient. I'm definitely impatient,
but I need a better toaster. Also, is also that
you need a quicker toaster. You should get the TikTok one.
The TikTok What the TikTok toaster, the one that went
viral on TikTok. It has like the um touch screen.
There's a toast that went viral on TikTok. There's a
touch screen on it and toast chilling different things. Really, Yeah,
(09:15):
all right, let me just give this tomato oil its taste. Yeah,
that just has great flavor, especially with the garlic and
all that. Um, it's very garlick. And then I'm going
to take I have some fresher Reagan all in my refrigerat.
I'm going to use that. So what I'm gonna do
is I'm gonna spread the tomato oil on top of
my toast if the toast ever gets done. So you
(09:37):
have a favorite trip that you were on without your dad? Yeah,
how could you? I mean, I think I've already talked
about this a bit, but my my favorite trip that
I've taken with my girlfriends has been to Portugal to
Lisbon into logos. I've been to Lisban once. I don't,
I have not. I've been to Lisbon in an old
port to it was a long time ago. I was
there for like a very short period of time. Only
(10:00):
remember eating clams. Yeah, a lot of clams, a lot
of fish. But I didn't really spend a lot of
time to take me through this a little bit because Portugal,
Portugal has become it's a hot spot. Yeah, a lot
of people were talking about Portugal. We went like right
before summer, I want to say, in May, so it's
technically like off season. I think still during that time
(10:20):
to go to the beach, but we landed. It was
when we were studying abroad, and we landed and rented
a car immediately and drove to Lagos. It was like
a two hour trip. We went in Lisbon, drove to Lagos,
you know, just like kind of stopping along the way
taking pictures, looking at cows. It was so fun. But
you know, when you get to the beaches and Lagos,
it's like straight out of a like a travel book.
(10:43):
Like everyone is wearing gorgeous bathing suits and drinking, saying
greon the beach, and you know, the the beaches themselves,
the water is spectacular something some of the best surfing
in the world too. I mean, I need to go
back there also. I mean, another amazing trip that I
(11:05):
went on was I went to Marrakech. You've been there,
I've been. I've been to Morocco. I I spent about
I don't know, ten or twelve days in Morocco with
literally a hundred people. It was a it was a
chef's collaborative, food writers, chefs, it was all food professionals
on this trip. That was insane. I mean, we landed
(11:26):
in Casablanca. We didn't say there very long, and then
we went to places like Fez and Marrakech. I thought
Fez was amazing. I thought Marrakech was great. We cooked
in this in this hotel called Mammonia, which is probably
the most famous hotel in Marrakech. I remember making couscous
in there. I was like, I was like pinching myself
making cuscus in Marrakech, and I remember I made like
(11:49):
a I made lamb with the cuscus, and then I
made a pesta with fresh mint and I think almonds
to go with it. What are those like beautiful ceramic
dishes that they make a lot of rice dishes in jeans?
Oh my god, I had never had that before. Yeah,
I mean it was spectacular night. I ordered it every day.
(12:13):
It was so good. Did you did you spend a
night in the desert? Yes, Sahara, Yes, that was one
of the most incredible experiences I've ever had. It's you know,
in many ways, they're still living in the ninth century there,
you know, and they preserve their history incredibly well. Walking
through the suits the markets is really an amazing, really
(12:34):
fun You need a guide to go through there because
you really need to be able to navigate it in
the very in the very best way. I drank a
lot of mint tea there, so much fresh mint tea. Yeah,
so good freshman tea. There's there's a very aggressive Uh.
People like to sell you carpets there? Yeah, well i'd
like to I'd like to buy targets there. No, I
(12:55):
wish I didn't know how to get. But you do
have to negotiate. I mean that's but and and here's
the thing. If you don't want to negotiate, you can't
buy it like you have. It's like you like if
they say it's a hundred dollars, you say, I'll give
you a hundred, like no one twenty. Like, you have
to negotiate. It's part of the it's part of the
ritual there. It's kind of fun. One of my favorite
(13:29):
trips that I took without you is I went to
Room by myself and I went there for six weeks.
Actually I took Nacho Stella wasn't around yet, but I
took Nacho. Nacho and I went to room together, which
is really kind of funny. Lads on tour, we were
on tour, and you know, I went there for one
(13:49):
specific reason, which was just just just to kind of
live like a local. And I every day I ran
along the Tiber river. I was sort of my workout
every morning, go back, take a shower, and then I
and then I went. I walked to It was a
seven minute walk to this school, Las squolad Leonardo the
(14:10):
Capito Hollywood too long. That's amazing. DiCaprio his own Italian
in Rome. It was called Las Scuola Leonardo DiCaprio, Da
(14:36):
Vinci DiCaprio Division. And I went to class every day
for like I don't know, four or five hours, which
is crazy. And I still can't speak any of the language.
But when was the first time you went overseas? Did
you do it? Did you travel when you were ever?
The first time I went overseas is I went to Paris. No,
(14:57):
I went to London to visit my friend Aldelfabro, who
you know he was. He was a chef at this
restaurant called the I think it was called the Museum Cafe,
was on Butler's Wharf in London. So were you in
your twenties at that point. I was in my twenties.
I was a chef at a restaurant called Miracle Grill
in the East Village and we went to we went
to I went to London, I stayed with him, and
(15:19):
then for the weekend we went to Paris. Yeah, and
actually your grandfather, my dad was there. Just happened to
be in parrass. Did you see him, Yeah, I saw him.
He took us to the tour Door Gen which was
you know, it's a you know, three star michil And restaurant.
And we had pressed duck. Nice. You know what that is,
no idea. They pressed the blood out of the duck
(15:42):
and then they make the sauce out of the blood.
It's a very old school, very very old school. What's that?
Was it good? It's intense, but it's good. And anyway,
back to Rome. So I loved I loved being listen.
And when I say I lived like a local, that
that's a stretch because nobody, nobody mistook me for being
(16:03):
a local there, right, But I but I lived. I
tried to live that life as much as I could.
I was by myself. It was one of these. It
was the longest I had been by myself in any way,
shape or form. And also I was away from the
United States for for a very long period of time,
and I've never done that before. I mean, I have businesses,
you know that I have to attend to on a
(16:23):
daily basis. But you know, I just I just gotten
into my fifties and I was like, I'm going to
do it now. And I learned a lot about myself.
I learned a lot about like that I could be
away from work and still be happy, that I could
be alone and and not be you know, just lonely
pining away for some company. And I had a great time.
(16:44):
I met a lot of people there, yoked a lot there.
I cooked. I cooked very sort of under the radar,
and some try stuff like that, you know, just being
sort of like a kitchen hand in the restaurant, in
the restaurant, being a line cook, whatever whatever they needed
me to do. It was just so great. It's one
of the things that I love about out It's like
when when Joe Allen, who gave me my first he
gave me my tuition to go to culinary school when
(17:05):
I was like nineteen or wherever I was. He said
to me, like, this profession can take you around the world.
And I did not know what he meant. Then one
of the things that you start to realize is that
I was in some kitchens in Rome where like nobody
spoke English or very very very little English, and my
Italian it was very very spotty, So basically we didn't
(17:25):
speak on the same language, but we did speak the
same language at the stove, which is just an amazing
thing to see and to experience that. You know, if
you gave me some onions and some garlics and some tomatoes,
I can do what you need me to do. You
can communicate yes, exactly right. One of my favorite trips
that we went on together was when we spent Christmas
in Rome. That was a really cool trip. That was
(17:47):
actually it was your idea, was it. Yeah? It was
you were like, Dad, I think we should go to
Rome for Christmas. And I was like okay, and it
was the two of us. We went there and we
had the best time. We remember. We were we we
we heard saw and heard the Pope give Christmas Mass.
It was crazy. I mean it's like you see that
on TV and you're like, oh, that's cool, and then
(18:07):
when you're there you're like, wow, no, really amazing it was.
And we hit every Jolataria ever opened in the city
of Rome. It was a really fun way to eat
and they do this and you're up a lot. Obviously,
tapas and things like that. Tomato toast with like serrunto
ham usually usually some sort of Montego cheese that have
some cheese in there too. Do you want some cheese?
(18:29):
Are you good? We have already have a spread. We
have we caught the cheese right, and we have the
bukadona's the white anchovies, and then the duct of shudo
and so and then you can you can use the
tomato toast. You can put stuff on top of it,
or you can just eat it on the side. It's
just good on its own. So good. Okay, toasts out
of the oven. You're spreading a little tomato oil. Looks good?
(18:52):
Did we have in Spain? Well, in Spain they have
pun kun tomato, which is basically just toast, and they
just open the tomatoes up, the fresh tomatoes, and they
rubbed the tomatoes on the toast and then I'm just
gonna take a little bit of a rigano and just
put it on top. Tomato oil is like right, orange,
It's so pretty and it just really gives the toast
a really beautiful flavor. Yeah, let's sit down, let's eat.
(19:15):
How great that one? Yeah, that looks really pretty. I
also want to crack out Poland. Have you ever been
to Poland? Really cool city? Well you have Polish blood,
don't you a lot of parogue? Yeah? Did you eat
parogus there? Yeah? Of course, Yeah. It was great, really cool,
(19:35):
very cool city. So I would get like my guess is,
like you go to a supermarket and like you know,
like you go to like an Italian supermarket and like
they have different ravioli's in the cases. Do they have
different flavors of paro? Yeah? They do that well in
the market. I don't know. I mean I didn't go
to the markets, but we just eat them on the street. No,
Like that's what like I would go. We would go
to restaurants and eat eat parogues, not on the street.
(19:58):
But that's cool. We should we should go to We
should of Poland? Yeah for sure. Yeah. I mean one
of the things I like about Rome is like you know,
obviously all the trottery is there. There's places like Rasholi
which have Choli has actually three different kinds of three
different locations. One is like a bakery called you know
the four No, which is oven and so they do
(20:20):
all the bake baked breads in there, and the pizzas
and the sandwiches and stuff like that, and pastries, and
then they have like a salumaria which is like you
know where they have all like the chicouderie, like all
the all the cured and dried meats and stuff like that,
and cheese is and it has this great sort of
wine cellar and you kind of eat in the in
(20:40):
the like in the marketplace. Basically, yeah, we we like
to do that. We like to eat in the marketplace,
different marketplaces. Yeah, but this is just basically it's basically
a store. So you're like you're in the store and
you can take things out of there, but you can
also eat in the restaurants like an impossible reservation, you know.
It's like if you just wait up that morning and
you want to eat lunch there, you probably can't get
(21:03):
a table. It's because it's like every every concert age
in Rome, it's like telling their their clients to go
there for for lunch and for dinner. It's really it's
really difficult. But when John and I shot there, when
we shot in Rome, we went to Rasholi, both the
fourn No and the and the other place. Then they have.
They also have like a bar coffee bar kind of
thing as well. It's really cool. All right, where do
(21:25):
you want to go next? I think I want to go.
I mean I always want to go back to Italy
because I love it so much. I think. You know,
I have so many I have so many favorite trips.
You know. I could always go back to the Moufee
Coast any summer. I can always go back to Rome
any time of the year, just because I love it
so much. Um wa, do I want to go next?
I need to do some more Southeast Asian situations, you know,
(21:46):
I need so. I have never been to Thailand. You
were there, Yeah, what were you doing in Thailand? I went?
It was remember that. Yeah, when I when I write
when I graduated your crew exactly right, that was like
your that was your the gift to yourself for graduating. Yeah. Yeah,
I want to go to Thailand. I've been to Vietnam,
(22:07):
I've been to Cambodia, South Korea. I have not been
to Korea. I have not been to Korea. My friend
asked to Troy, who was a chef, has threatened to
take me there, like She's like, I have to take
you to Korea, and she's like she knows a lot
of obviously knows a lot of people there. I spent
a few days in Soul when I was interning for
the Olympics, so fun. Loved it, Yeah, I loved it.
What do you want to go to? You even been?
(22:29):
I would really like to go to Istanbul. I've been there.
I want to see the hot air balloons, the hot
air ballooms. Yeah, well, the ruins there are called ephasis,
which are spectacular ruins, you know, you see like the
ruins like in Italy, in Greece, c and the the
emphasis ruins are amazing. And then I want to I
really want to go to Israel. Let's book flights and
(22:49):
get some good restaurant recommendation. Yeah there. Always Hungry is
created by Bobby Flay and Sophie Flight. Our executive producer
is Christopher Hasiotis. Always Hungry is produced, edited, and mixed
by Jonathan hoss Stressler. Always Hungry is engineered by Sophie Flay.
For more podcasts from My Heart Radio, visit the I
Heart Radio app, Apple podcast, or wherever you listen to
(23:12):
your favorite shows.
Yeah, all right, guys, welcome to Always Hungry from My
Heart Radio. My name is Bobby Flay and I'm here
with my daughter and co host. I'm Suphie Flag and
I'm Always Hungry. Sophie and I gathered around my stove
to cook together. Well you cook, I asked the questions,
and eat the food. If does any food left, we
(00:20):
come to the table together to share a meal, connect
as a family, and tell the stories that matter to us.
All right, Dad, I'm gonna need you to transport me
on this on this episode, because what are we talking about?
I'm talking about favorite trip of all time? And we've
been on some good ones, both together and separate exactly.
Let's get into it. Bon voyage. Oh my god. Okay,
(00:42):
what are we making? So a lot of tomatoes? Yeah,
so today we're talking about, um, something kind of fun,
which is our favorite trip ever? And I think about
I guess, I guess my favorite trips have been probably
in Europe a couple of different places. One of my
(01:03):
favorite trips was in Barcelona with you. I have some
trips that there are also some of my some of
my phraves that that we're not with you. But um,
I think about the Barcelona trip that we took when
you were like, I don't know, fourteen or something, and
it was like watching you discover like that Spanish food.
(01:26):
So I'm gonna make some. I'm gonna make a couple
of little snacks. I watched you discover serrano ham best.
You know. The best way to describe that, I guess
is like Spain's version of prosciutto and secure and ham um.
It's not the same thing, but it's has wonderful flavor.
(01:46):
I didn't find any serronto ham, but I did find
some duck prosciuttoo in the store. And then I have
some white anchovies, but as from Spain as well. And
then I have some caughta cheese because like when you
go to Europe, there's lots of fun things a snack on.
So we're talking about favorite trip of all time, I
guess I'd like to talk about one that I think
(02:08):
about with you. I mean, you and I have taken
some really great trips. When you were about twelve years old,
I started taking you to Europe just the two of us,
dad daughter trips for like a handful of days, less
than a week. Usually. The first one was Paris, the
second one was Rome, I think, and I think the
third one was Barcelona. That makes sense. Barcelona is one
(02:28):
of my favorite places in the world. It's a fantastic Citylona,
it's just an amazing city. It's got energy, it's electric,
it has incredible architecture, you know, most famously Goudy. It
has amazing art, it has great food, great life, nightlife.
It's just it's just a really dynamic place, really fantastic city.
(02:50):
And so but one of the things that I watched
you do there was you got introduced to Serrano ham
and you haven't turned back since. So Rono ham is
it's basically, you know, this is not even a fair equation,
but it's sort of like Spain's version of priscutteo purscuto
is just more well known. I would die for this ham,
(03:10):
the salted cured hams said, I would die for this ham,
and it has it has really intense flavor. The best
quality ones are from pigs that eat black acorns. Black
footed pigs that eat acorns, I should say not black acorns,
some black footed pigs that eat acorns, and so they
have something like an inherit sweetness from from from their diet,
(03:33):
but the color is so pretty, it's very dense. Like
the difference between like Serrounto ham and purcutto is first
of all, almost always Prescotto is sliced on an electric
slicer and it's paper paper thin. Serrounto ham and the best,
you know, topics bars in Spain, you'll see them slicing
(03:54):
it by hand with a very sharp slicing knife. And
usually the person that is is slicing the ham is
an expert at it, and they just have like the
perfect motion and perfect technique, and it's the right thickness.
It's not too thin, it's not too thick, it's like
the perfect density to it, and it has just an
(04:15):
really lovely kind of bite to it in terms of
the saltiness and the sweetness of the meat as well.
And then you know that's just the beginning of it.
You know. Obviously in Spain, a lot a big part
of Spain is known for for its topics culture, small plates.
(04:37):
People usually stand it up at a bar and you know,
they eat these small plates of food. It could be
almonds on a plate, it could be white anchovies, the bukatons,
which I love. We have some here today. It could
be a slice of a tortilla um not the tortilla
that you would think about from Mexico, not a countratilla
or a flower twirtilla, but an egg tortilla where it
(04:59):
has you know, an array of lots of different things,
usually vegetables, potatoes, things like that running through what looks
like like an egg pie almost that you take slices
of and they serve it room temperature. It's delicious, you know,
it just kind of goes on and on. You could
be some shellfish dishes, maybe like a like a like
a room temperature shrimp dish with some white beans. It
(05:21):
could be you know, muscles with some sort of green sauce.
You know, it's it's it's just sort of endless, but
basically small plates. And they have a great market there.
Oh yeah, so good. Yeah, that's a that's a great
market because it's a market that you can buy fruits, vegetables, meats, fish,
things like that as if you're going to like a
great supermarket. But also there's amazing food stands where you know,
(05:45):
basically that's the kind of place I spend all day.
It reminds me when I think about that food stand,
it reminds me of Borrow Market in London, which is
another great place to spend basically your entire afternoon. Yeah.
I can't remember if we talked about this on another episode,
but when we were in Lebo, Korea, I remember we
were at a food stand and we were we were
(06:05):
sitting down and the Naples soccer team was sitting right
next to us. They were they were very rowdy. They
were fun. They were very fun. I mean when I
say rowdy, they were rowdy in a good way. They
were really loving themselves. Obviously they were probably in town
to play Barcelona or something, and you know, they were
those guys that they were having a good time. That
was really cool. That's right. I forgot about that. I
(06:45):
don't know if you remember this, but one of the
one of the most well known things that you'll find
in Spain is tomato a pond kuntamat, which is tomato toast.
Now what they do there is, um, they just take,
you know, incredibly ripe tomatoes and they cut them in
half and they just basically spread it on toast. Okay,
(07:08):
what I do is I do something a little bit different. Um,
I make a tomato oil with some garlic, and a
little bit of crushed pepper, and I I cooked the
tomatoes in the oil with the garlic, and and then
I purree it. So you have like this tomato oil
(07:28):
to spread on top of the toast. It's not the
same thing, um, it's a little different. I just like
the I like the texture of the tomatoes in this,
and also I think it's a good way to really
give it lots of tomato flavor, especially if your tomatoes
aren't that ripe. So you're basically creating like a tomato oil, okay,
(07:50):
And so I just I take the tomatoes. These are
cherry tomatoes, and I cut them in half so that
they start to burst as they cook in the oil
with the al and a little salt and pepper, and
I put in a little food processor. And it doesn't
have to be totally pure, because you can have some
(08:10):
chunks of the tomato if you want in there as well.
And then I have some toast working over here. I
have some good country bread from tartin my favorite break
bakery in Los Angeles, and which you're gonna take the
tomato oil and then spread it on top of the
bread just to enhance it. And then we're gonna serve
it with these things that I have. So the duck prasciutto.
I have some regular prosciuto as well. Do you want
(08:32):
that as well? Okay, the duck prasciutto, the bukatys and
the and then some fresh for cotta with a regano
and a little bit of olive oil. Um. So I'm
just gonna take our toast out. My toaster is not
very good. It just takes a long time to make toast.
You should have a good toaster. Now it takes too
long for me to make toast. I'm not really sure
(08:53):
what the story is. Maybe you're just impatient. I'm definitely impatient,
but I need a better toaster. Also, is also that
you need a quicker toaster. You should get the TikTok one.
The TikTok What the TikTok toaster, the one that went
viral on TikTok. It has like the um touch screen.
There's a toast that went viral on TikTok. There's a
touch screen on it and toast chilling different things. Really, Yeah,
(09:15):
all right, let me just give this tomato oil its taste. Yeah,
that just has great flavor, especially with the garlic and
all that. Um, it's very garlick. And then I'm going
to take I have some fresher Reagan all in my refrigerat.
I'm going to use that. So what I'm gonna do
is I'm gonna spread the tomato oil on top of
my toast if the toast ever gets done. So you
(09:37):
have a favorite trip that you were on without your dad? Yeah,
how could you? I mean, I think I've already talked
about this a bit, but my my favorite trip that
I've taken with my girlfriends has been to Portugal to
Lisbon into logos. I've been to Lisban once. I don't,
I have not. I've been to Lisbon in an old
port to it was a long time ago. I was
there for like a very short period of time. Only
(10:00):
remember eating clams. Yeah, a lot of clams, a lot
of fish. But I didn't really spend a lot of
time to take me through this a little bit because Portugal,
Portugal has become it's a hot spot. Yeah, a lot
of people were talking about Portugal. We went like right
before summer, I want to say, in May, so it's
technically like off season. I think still during that time
(10:20):
to go to the beach, but we landed. It was
when we were studying abroad, and we landed and rented
a car immediately and drove to Lagos. It was like
a two hour trip. We went in Lisbon, drove to Lagos,
you know, just like kind of stopping along the way
taking pictures, looking at cows. It was so fun. But
you know, when you get to the beaches and Lagos,
it's like straight out of a like a travel book.
(10:43):
Like everyone is wearing gorgeous bathing suits and drinking, saying
greon the beach, and you know, the the beaches themselves,
the water is spectacular something some of the best surfing
in the world too. I mean, I need to go
back there also. I mean, another amazing trip that I
(11:05):
went on was I went to Marrakech. You've been there,
I've been. I've been to Morocco. I I spent about
I don't know, ten or twelve days in Morocco with
literally a hundred people. It was a it was a
chef's collaborative, food writers, chefs, it was all food professionals
on this trip. That was insane. I mean, we landed
(11:26):
in Casablanca. We didn't say there very long, and then
we went to places like Fez and Marrakech. I thought
Fez was amazing. I thought Marrakech was great. We cooked
in this in this hotel called Mammonia, which is probably
the most famous hotel in Marrakech. I remember making couscous
in there. I was like, I was like pinching myself
making cuscus in Marrakech, and I remember I made like
(11:49):
a I made lamb with the cuscus, and then I
made a pesta with fresh mint and I think almonds
to go with it. What are those like beautiful ceramic
dishes that they make a lot of rice dishes in jeans?
Oh my god, I had never had that before. Yeah,
I mean it was spectacular night. I ordered it every day.
(12:13):
It was so good. Did you did you spend a
night in the desert? Yes, Sahara, Yes, that was one
of the most incredible experiences I've ever had. It's you know,
in many ways, they're still living in the ninth century there,
you know, and they preserve their history incredibly well. Walking
through the suits the markets is really an amazing, really
(12:34):
fun You need a guide to go through there because
you really need to be able to navigate it in
the very in the very best way. I drank a
lot of mint tea there, so much fresh mint tea. Yeah,
so good freshman tea. There's there's a very aggressive Uh.
People like to sell you carpets there? Yeah, well i'd
like to I'd like to buy targets there. No, I
(12:55):
wish I didn't know how to get. But you do
have to negotiate. I mean that's but and and here's
the thing. If you don't want to negotiate, you can't
buy it like you have. It's like you like if
they say it's a hundred dollars, you say, I'll give
you a hundred, like no one twenty. Like, you have
to negotiate. It's part of the it's part of the
ritual there. It's kind of fun. One of my favorite
(13:29):
trips that I took without you is I went to
Room by myself and I went there for six weeks.
Actually I took Nacho Stella wasn't around yet, but I
took Nacho. Nacho and I went to room together, which
is really kind of funny. Lads on tour, we were
on tour, and you know, I went there for one
(13:49):
specific reason, which was just just just to kind of
live like a local. And I every day I ran
along the Tiber river. I was sort of my workout
every morning, go back, take a shower, and then I
and then I went. I walked to It was a
seven minute walk to this school, Las squolad Leonardo the
(14:10):
Capito Hollywood too long. That's amazing. DiCaprio his own Italian
in Rome. It was called Las Scuola Leonardo DiCaprio, Da
(14:36):
Vinci DiCaprio Division. And I went to class every day
for like I don't know, four or five hours, which
is crazy. And I still can't speak any of the language.
But when was the first time you went overseas? Did
you do it? Did you travel when you were ever?
The first time I went overseas is I went to Paris. No,
(14:57):
I went to London to visit my friend Aldelfabro, who
you know he was. He was a chef at this
restaurant called the I think it was called the Museum Cafe,
was on Butler's Wharf in London. So were you in
your twenties at that point. I was in my twenties.
I was a chef at a restaurant called Miracle Grill
in the East Village and we went to we went
to I went to London, I stayed with him, and
(15:19):
then for the weekend we went to Paris. Yeah, and
actually your grandfather, my dad was there. Just happened to
be in parrass. Did you see him, Yeah, I saw him.
He took us to the tour Door Gen which was
you know, it's a you know, three star michil And restaurant.
And we had pressed duck. Nice. You know what that is,
no idea. They pressed the blood out of the duck
(15:42):
and then they make the sauce out of the blood.
It's a very old school, very very old school. What's that?
Was it good? It's intense, but it's good. And anyway,
back to Rome. So I loved I loved being listen.
And when I say I lived like a local, that
that's a stretch because nobody, nobody mistook me for being
(16:03):
a local there, right, But I but I lived. I
tried to live that life as much as I could.
I was by myself. It was one of these. It
was the longest I had been by myself in any way,
shape or form. And also I was away from the
United States for for a very long period of time,
and I've never done that before. I mean, I have businesses,
you know that I have to attend to on a
(16:23):
daily basis. But you know, I just I just gotten
into my fifties and I was like, I'm going to
do it now. And I learned a lot about myself.
I learned a lot about like that I could be
away from work and still be happy, that I could
be alone and and not be you know, just lonely
pining away for some company. And I had a great time.
(16:44):
I met a lot of people there, yoked a lot there.
I cooked. I cooked very sort of under the radar,
and some try stuff like that, you know, just being
sort of like a kitchen hand in the restaurant, in
the restaurant, being a line cook, whatever whatever they needed
me to do. It was just so great. It's one
of the things that I love about out It's like
when when Joe Allen, who gave me my first he
gave me my tuition to go to culinary school when
(17:05):
I was like nineteen or wherever I was. He said
to me, like, this profession can take you around the world.
And I did not know what he meant. Then one
of the things that you start to realize is that
I was in some kitchens in Rome where like nobody
spoke English or very very very little English, and my
Italian it was very very spotty, So basically we didn't
(17:25):
speak on the same language, but we did speak the
same language at the stove, which is just an amazing
thing to see and to experience that. You know, if
you gave me some onions and some garlics and some tomatoes,
I can do what you need me to do. You
can communicate yes, exactly right. One of my favorite trips
that we went on together was when we spent Christmas
in Rome. That was a really cool trip. That was
(17:47):
actually it was your idea, was it. Yeah? It was
you were like, Dad, I think we should go to
Rome for Christmas. And I was like okay, and it
was the two of us. We went there and we
had the best time. We remember. We were we we
we heard saw and heard the Pope give Christmas Mass.
It was crazy. I mean it's like you see that
on TV and you're like, oh, that's cool, and then
(18:07):
when you're there you're like, wow, no, really amazing it was.
And we hit every Jolataria ever opened in the city
of Rome. It was a really fun way to eat
and they do this and you're up a lot. Obviously,
tapas and things like that. Tomato toast with like serrunto
ham usually usually some sort of Montego cheese that have
some cheese in there too. Do you want some cheese?
(18:29):
Are you good? We have already have a spread. We
have we caught the cheese right, and we have the
bukadona's the white anchovies, and then the duct of shudo
and so and then you can you can use the
tomato toast. You can put stuff on top of it,
or you can just eat it on the side. It's
just good on its own. So good. Okay, toasts out
of the oven. You're spreading a little tomato oil. Looks good?
(18:52):
Did we have in Spain? Well, in Spain they have
pun kun tomato, which is basically just toast, and they
just open the tomatoes up, the fresh tomatoes, and they
rubbed the tomatoes on the toast and then I'm just
gonna take a little bit of a rigano and just
put it on top. Tomato oil is like right, orange,
It's so pretty and it just really gives the toast
a really beautiful flavor. Yeah, let's sit down, let's eat.
(19:15):
How great that one? Yeah, that looks really pretty. I
also want to crack out Poland. Have you ever been
to Poland? Really cool city? Well you have Polish blood,
don't you a lot of parogue? Yeah? Did you eat
parogus there? Yeah? Of course, Yeah. It was great, really cool,
(19:35):
very cool city. So I would get like my guess is,
like you go to a supermarket and like you know,
like you go to like an Italian supermarket and like
they have different ravioli's in the cases. Do they have
different flavors of paro? Yeah? They do that well in
the market. I don't know. I mean I didn't go
to the markets, but we just eat them on the street. No,
Like that's what like I would go. We would go
to restaurants and eat eat parogues, not on the street.
(19:58):
But that's cool. We should we should go to We
should of Poland? Yeah for sure. Yeah. I mean one
of the things I like about Rome is like you know,
obviously all the trottery is there. There's places like Rasholi
which have Choli has actually three different kinds of three
different locations. One is like a bakery called you know
the four No, which is oven and so they do
(20:20):
all the bake baked breads in there, and the pizzas
and the sandwiches and stuff like that, and pastries, and
then they have like a salumaria which is like you
know where they have all like the chicouderie, like all
the all the cured and dried meats and stuff like that,
and cheese is and it has this great sort of
wine cellar and you kind of eat in the in
(20:40):
the like in the marketplace. Basically, yeah, we we like
to do that. We like to eat in the marketplace,
different marketplaces. Yeah, but this is just basically it's basically
a store. So you're like you're in the store and
you can take things out of there, but you can
also eat in the restaurants like an impossible reservation, you know.
It's like if you just wait up that morning and
you want to eat lunch there, you probably can't get
(21:03):
a table. It's because it's like every every concert age
in Rome, it's like telling their their clients to go
there for for lunch and for dinner. It's really it's
really difficult. But when John and I shot there, when
we shot in Rome, we went to Rasholi, both the
fourn No and the and the other place. Then they have.
They also have like a bar coffee bar kind of
thing as well. It's really cool. All right, where do
(21:25):
you want to go next? I think I want to go.
I mean I always want to go back to Italy
because I love it so much. I think. You know,
I have so many I have so many favorite trips.
You know. I could always go back to the Moufee
Coast any summer. I can always go back to Rome
any time of the year, just because I love it
so much. Um wa, do I want to go next?
I need to do some more Southeast Asian situations, you know,
(21:46):
I need so. I have never been to Thailand. You
were there, Yeah, what were you doing in Thailand? I went?
It was remember that. Yeah, when I when I write
when I graduated your crew exactly right, that was like
your that was your the gift to yourself for graduating. Yeah. Yeah,
I want to go to Thailand. I've been to Vietnam,
(22:07):
I've been to Cambodia, South Korea. I have not been
to Korea. I have not been to Korea. My friend
asked to Troy, who was a chef, has threatened to
take me there, like She's like, I have to take
you to Korea, and she's like she knows a lot
of obviously knows a lot of people there. I spent
a few days in Soul when I was interning for
the Olympics, so fun. Loved it, Yeah, I loved it.
What do you want to go to? You even been?
(22:29):
I would really like to go to Istanbul. I've been there.
I want to see the hot air balloons, the hot
air ballooms. Yeah, well, the ruins there are called ephasis,
which are spectacular ruins, you know, you see like the
ruins like in Italy, in Greece, c and the the
emphasis ruins are amazing. And then I want to I
really want to go to Israel. Let's book flights and
(22:49):
get some good restaurant recommendation. Yeah there. Always Hungry is
created by Bobby Flay and Sophie Flight. Our executive producer
is Christopher Hasiotis. Always Hungry is produced, edited, and mixed
by Jonathan hoss Stressler. Always Hungry is engineered by Sophie Flay.
For more podcasts from My Heart Radio, visit the I
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(23:12):
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