July 27, 2021 • 29 mins
In this episode, Bobby & Sophie outline some of their favorite memories from their many trips together. And while they tell the stories, they snack on a selection of cured ham and oysters, just like on their travel adventures.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Yeah, alright, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay, and I'm here with my
daughter and co host, 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 there's
any food left. We come to the table together to
(00:21):
share a meal, connect as a family, and tell the
stories that matter to us. All right, So this is
something we have not done together for a while, but
we have a history in doing it, and that is Yes,
today we were talking about our travel history. I know,
I feel like it kind of shaped who you are
as a person today and our relationship it is, Okay,
I like it. You getting deep? Okay, Well that's the
(00:42):
end of that. Okay, what are we making here? So,
I mean, one of my favorite things about our relationship
is that I got an opportunity to watch you discover
some like really amazing food moments in different places in
the world, you know, France, Italy, Spain, Ireland, London, you know,
(01:08):
and obviously you get different things in different places. So
I'm just gonna put together a little bit of like
a like a tasting plate, have some cured meats like
prasciutto from Italy obviously, surroundo Stallham from Spain. And then
I'm gonna pop open some oysters. Um. But but I'm
(01:28):
going to teach you how to make something really easy.
Do you know what minnonette is? Yeah? Of course I
love minonat Okay, I eat a lot of oysters. I
love mint. Do you know how to make it? I've
never made it myself, but it's what do you think
it is? It's vinegar, some onion, I don't know, maybe
like some earth like you ever put like parsley or
(01:50):
anything in it? Well, classically it's red wine vinegar. Finally,
dice shallots, oh right, right, oh god, I love shallotte. Yeah,
I have some here and black pepper. Oh and then
sometimes like like a bar American, we did a mint
(02:11):
minyon net, so we put fresh mint in. I like
the tarragon it because I like it with shell fish.
So do we have any tarragon? How we do? Okay,
So I'm gonna I'm gonna finally chop up the shallotte.
I mean it's basically like I mean, it's it's like,
let's put this way, It's like red wine vinegar with
a little flavor in it. That's basically the idea, and
(02:32):
the whole idea has to shave with oysters so that
it's just kind of enhanced the brininess of the oysters.
When the moon hit, sera a big pizza pie. That's Mari.
What is that about? What do you? Why are you singing?
(02:55):
Don't sing? I love you to death? Don't sing? Are
you in the moo of what are you trying to?
Trying to transport myself to Rome like you do every
ten minutes? What do you mean? I'm there? Oh my gosh,
you wish okay? So I think this is a really
good time for us to talk about, you know, our
travel history, both together and not together, but we've traveled
(03:20):
together a lot, like it's it's one of the things
that I'm so glad that well that I decided to
do with you when you were old enough. The first
time that you and I went out of the country
together was you were very young. I think you were five, four, six,
six or seven. So, Tyler Florence, who is you know?
(03:40):
I've known forever, you know, great chef in San Francisco,
and I've been on the food now for a long time.
Just a great guy. He was. He rented a house
in the south of France. It sounds so fancy, and
really it is, but he he rented a house in
the south of France and said to me, like, I'm
going with my girlfriend and I'm taking Miles, his son,
(04:02):
and um, I would love for you and and and
Sophie to come. So we went. We went, and it
was lovely. I mean, the South of France is just
an amazing you know, it's an amazing place. You don't
remember it, but you know, it's like like it all
smells like lavender. It really does. I mean it's you know,
and you go to like the local you know, market
and you buy food. We cooked so much and the
(04:24):
markets that are amazing. Yeah, And one of the one
of the things I really remember from that trip, you
hurt yourself. You cut yourself with a bread knife. I
don't know, I'm not even sure what you were doing
with a bread knife in your hand, but but like
it was like this delaye crying because like you didn't
know that you hurt yourself, and then you saw like
you started to bleed from from the syrabia. I didn't
think it hurt I just was just and then it
(04:45):
was just it was like a delayed I wanted to
kill myself because I felt so badly. But but anyway,
we had a nice time in south of France. But
like you, I mean you barely remember that. I mean
I barely remember it, but now like I'm sure you
barely remember it. But then when you were like eleven
or twelve, I was like, it's time for me to
take her to some fun places that like I think,
(05:07):
I think it's really important to bring young people to
expose them too as much as you can. And that
can mean anything in my case because I'm so interested
in food because of what I do for a living
and what it's meant to my life that I like
going places based on you know, what food and ingredients
are available. So I started with the classic with you,
(05:30):
and I took you to Paris and you look like
a little French girl, like with a beret bret. I
know you were wearing a beret like he was so
excited you wanted to wear a beret. And I have
a picture of you in front of the Eiffel Tower.
All you needed was like a bag get in your hand. Yeah,
that picture needs to be locked away. You know, it's
a good one. It's so good. I mean, but it's
(05:50):
it's like classic, you you know, and you know, we
we we walked around a lot, we saw a lot
of the city, but really what we did was we
ate a lot of shellfish and a lot of chocolate.
Oh yes, exact chocolate. We went to the chocolate chops
in Paris, and we went to a lot of bistros
and brasseries and ate like plateaus of freedom or which
is like just like these big giant towers of shellfish
(06:13):
like lobster and you know, mollusks, mollusks like oysters and
clams and muscles and you know, shrimp and prawns and crab.
It just went on forever, and literally that was the
beginning of your love for that kind of food. Well,
I mean, I've always kind of like shellfish though, I know,
but like you hadn't eaten it in Paris on a
(06:35):
plateau of Freedom, Mara, like like you were you were,
like you were totally into it, and like and then
you know, when I opened Bar American, we had these
plateaus of of shellfish and like you would literally sit
there by yourself and eat a tower of shellfish and
some profiderals. I mean it was like you know, I know,
it's crazy. And speaking of Paris, I'm I still to
(06:58):
this day have had my my favorite meal of all time. There.
Tell me about it. I can't remember the name of
the restaurant, but I'm sure you'll remember it. It was
it was called La It's It's It's it was Joe,
It's Joel Roby. Sean's more casual, although it's not casual casual,
it's pretty upscale. But Joe Joel Robi is one of
(07:20):
the great fresh French chefs in history, and his restaurants,
his high end restaurants, were very very very very high end,
and so this was his sort of attempt at being
more casual but an end. It was more than his
you know, his three star, big time Michelin restaurants. It
was like a bar almost right, Well, it's like a counter,
(07:42):
but they call it like the food counter. There were
there's a couple of tables around the outskirts, but basically
you eat at the bar. I love that. I love
eating at a counter. I love eating at a bar.
I would always rather do that than stead of a table, always,
unless it's like a like a lounge sort of barating
is great, but but but this is like they don't
consider that a bar. They consider it like the food counter. Right, Okay,
(08:04):
So for that meal, I mean, I'm sure you remember this,
but we had blue lobster, which I had never had before.
Do you know where they you know where they really
come from. They come from Brittany, which is you know,
it's a it's a it's a place in France. It's
very close to England, Okay. And then the star of
the show, in my opinion, but blue lobsters are really rare,
(08:26):
that's why they're so expensive. The star of the show,
in my opinion, was these langustine dumplings. Right, I mean,
the food there is sick. But that trip is the
first time I'd ever heard of langustine, and I absolutely
fell in love. I fell in love with it. Yeah,
I mean yep, and and and frankly, I didn't want
(08:48):
to give you some culture, so I took you to
the Louver and we saw two things. We saw the
Venus de Milo and we saw Mona Lisa, And that
was it. I mean, because like you're eleven years old,
like how much time do you really want to spend
it in museum. I mean, so I'll let you see
the classics. And then we went to a lunch and
we ate French fries and and shellfish exactly basically for
(09:10):
the whole trip. Oh my gosh, I wish I had
those pictures. I don't. I don't like to have any
pictures left. But you know the great thing about those
big towers of shellfish is like it's like a free
for all. There's a place in what's the part of
Paris if they get what the neighborhood is called. Anyway,
there's a there's a restaurant called Pietro cosch Home which
is three Little pigs, and I think it's a twenty
four hour brasserie, you know, where you can get like
(09:32):
steak freed. Then you get like, you know, you get
steak freed, and you get like, uh, you know, lots
of you know, you know, towers of shellfish and French
fries and things like that. You eat the classics and
stuff like that. And there's actually my favorite kitchen store
in Paris is right there. It's called the hill Oran.
And every time I'm in Paris, I stopped by there
and I was buy something either for myself or is
(09:54):
a gift or both. And we got stuck in Paris
a couple of years ago on our way to the
Moufie coast. Stuck in Paris is really not even a
phrase anybody should know, but but that's what happened. We
our flight got delayed whatever. We had to stay in
Paris for you know, one day we went to piedicco
Shown and we brought a bunch of We bought a
(10:15):
bunch of like beautiful copper pans and we brought them
as gifts to the people of Scolio and in a
maufie that they cooked with. So it's you know, that's
you know, that's that's what's one of the beauties of
of of a town like that. It's like it has
so much to offer in so many directions. Finally die
(10:46):
some shalots. I love shallots. Yeah, they're great. I mean,
one thing about shoots or they're just there's just a
little bit sweeter than an onion. Um, they're less hard.
One of my favorite quarantine tweets, I forget who it was,
but it was like, why didn't anyone ever tell me
(11:06):
about chalats? Exactly good stuff. So basically, while you're doing
is put the shells in the bowl, some black pepper
and then some red wine vinegar. What's some tarragon in there? Sure?
A little bit of tarragon. How do you describe tarragon flavor? Licorice?
(11:31):
Got that a nise flavor? Yeah, liquorice? She not a
lot of people like tarragon. Oh. I like tarragona but
I also like fennel. Yeah. Yeah, a lot of people
don't like phennel, but I like tarragon when it comes
to like, I like it in in shellfish, lopster, crab, oysters,
things like that, things that are rich. Okay, And that's
(11:53):
what I mean in it. I mean, so just a
handful of ingredients. Yeah, it's like a little purple that.
So when you do is like obviously it's acidic, but
you get the crunch from the onion and the sweetness
of the onion and then a little bit of peppery
this from the pepper, and then some brightness and some
like liquorice flavor from the from The's an easy sauce.
(12:17):
I mean, it's it's great. I could like drink minione.
I love vinegar so much. Yes. We then went to Rome.
It was our second trip. I mean, we really did
the classic European cities one after the other, like each
year we'd go, just the two of us. And you know,
(12:41):
we ate, I mean a lot of pizza, a lot
of pasta. You got really into pursiuto. Like you're you're
like you like cured ham. You like a cured ham.
I love a cured ham. Oh my god, I love
a cured ham. Yeah. We ate. Oh my god, we
eat so much pizza. Oh my gosh, so much pizza.
And we stayed at this hotel called Hotel Uncle Terra,
(13:03):
which is like right near the Spanish Steps. And actually
it's the first when I guess it was the first
time I went to Rome. I was with your mom,
and it was really I mean, we had we had
a really great time there. It was actually when Princess
Diana was killed in that car accident. I mean, everybody
remembers where they were when that happened, and we were
we were in Rome, actually, and you were at home
(13:24):
with your with your grandmother, and we stayed at this hotel.
We we we we stayed at that hotel. And then the
first time I took you there, we stayed there as well.
It's a really adorable place. And they had that cute
little bar. That bar it's like you you like, ernest
Hemmy is going to walk in any minute. It's so beautiful.
It's like tiny. I mean, it could fit like five
(13:44):
people in it, but it's so beautifully appointed and you
just wanted to drink a cocktail there. And there's like
a picture of me, like twelve years old sitting at
that bar wearing the ugliest headband that's ever existed. Yeah,
I mean, yeah, exactly. And then we went to Barcelona.
Was that next Barcelona? Was next Barcelona? I loved Barcelona.
(14:06):
I watched you fall in love with Serrano Ham in Barcelona.
Barcelona was like you could not get enough of it.
I had to take you to all these hand bars crazy.
I mean, well, you know it's probably when I say handbars,
it's like I remember I remember coming home and being like, mom,
you're never gonna believe what I had. This Ham is
so I like thought I discovered it. I was like,
(14:27):
you will, you won't believe this Ham. We're just gonna
go with the fact that you did discover Serono. Okay, sure, So,
so Serrano Ham really good quality. Serrano Ham is made
with pigs, blackfooted pigs that they're a special breed of pig,
and they feed them one thing. Do you know this story? No,
they feed them acorns. Oh I do know this story. Yes,
(14:49):
that's sort of the homework of delicious Serrano hamm. And
then of course it's cured and then sliced in like
you go you go to any like really good topas
bar in in in Spain anywhere, and you'll see, you know,
you'll see like the leg of the ham like on
this in this sort of brace almost and they and
then the you know, the sort of the person behind
(15:11):
the counter is you know, almost always an amazing expert
at slicing the ham like paper thin and you know,
just enough little fat on the edges, and like the
beau of beautiful curing Ham running through it like Sorronto
ham as opposed to purshoot the purshoot there is. It's
it's a lot sort of lighter in in sort of
in its flavor and also in its texture. Serrano ham
(15:37):
has has more density to it. It's got a little
bit more chew to it. I mean, I like them both,
I don't like one more than the other. I think
that they're both fantastic. I also remember we went to
we went to this cool little bar that I believe
we were in Spain, and it was I'm gonna butcher,
I'm gonna butcher this, but I don't like it. It
(16:00):
was a lot of preserved yes, yes, shellfish. No, you
know what it is. It's you. You're actually older when
we went to Barcelona. You might have been seventeen or
six sixteen maybe, yeah, I feel like that was after
we went to London. Yeah, no, I think you're right.
Maybe you were sixteen at that point. Yes, it's called
(16:20):
it's something with a queue to the bar and they
have a lot of tinned shellfish and fish like tuna, anchovy, sardine,
which I really like now. But I was not. I
couldn't do it. I know, I remember you were not.
You weren't into it. But it's it's a it's a
part of the culture there. You know, this like because
it's delicious food and tins, you know, which is kind
(16:42):
of a funny idea when you think about it, but
you're talking about spectacular quality and it's like, you know,
it's preserved basically, right, and people stand at the bars
and they open these tins of this, that and the
other thing, and you know it's like eating it's like
that that that kind of version of tapas. The other
thing that's really really big in bar Salona is gin
and tonics. Really yes, gin tonic. It's it's I mean
(17:05):
it just sounds like a London thing, you know, but
gin and tonic in Barcelona is a thing. It's a culture.
There's there's actually a place called Bobbies. I think we
went where they have like this huge I know, I
didn't know you and I didn't go. I want I
went there with Lawrence. They have like this, you know,
they have menus of different kinds of gin tonics that
you can that you can order, like different kinds of Gin's,
(17:28):
different flavor, Gin's, different flavorite tonics, etcetera. But gin and
Tonics are definitely a big part of the cocktail culture
in Barcelona. When we went to Lebo Karia, well the book,
Oh yeah, so the market which is I mean, I
love markets like that, like where you can where you
can like you're not just buying fruits and vegetables, like
(17:48):
you're you're going and sitting and eating and stuff like that.
I went to I went there with Lawrence as well,
and the entire Naples soccer team was sitting next to
you were there. Oh my god, that was crazy. Okay,
that was you. Okay, wasn't that nut? That was crazy.
We were so oh my god, we were so blown away.
(18:10):
It was so cool. It was kind of crazy. I
remember telling Jo about it and she was like, oh, yeah,
my cousin owns a team or something like it. Like
you know, it's like, well, she's you know, she's an
Italian world Yeah of course, so yeah, I mean but
like you know, you would sit down and you know,
they and and and also in in in in Barcelona,
in Spain in general, the the aroma of things frying
(18:33):
is everywhere, because the art of deep frying is an
art in Spain. And so like you'll go to you
go to what you go to the market, like the
Book of You, and you'll sit down at one of
these stalls and they were like frying squid and cuddlefish
and shrimp and like and artichokes and mushrooms and like
(18:56):
the it's like deep frying is you know in in
America we think of deep frying is like oh you know,
you're you're deep frying you know, fried fish or fried
chicken or and it's really heavy and this and that
in Spain, like they fry it so expertly, like it's
not even that heavy. It's like like just perfectly fried
because of the temperature of the kind of oil that
(19:18):
they're using. Yeah, it's it's it's it's really an art.
We did go to Ireland as well. You hate the story,
but well, I mean, you know we we tried lots
(19:39):
of different things. I mean, and you know Ireland. I
have to say that Ireland has it's it's gotten a
lot better, but the reputation for its food has not
been great, right, And the ingredients are an Island are amazing.
I mean you think about all the beautiful fish in
the game and the and the and the game birds
and and things like that that are there, and it's
(20:02):
really spectacular. And the chefs in Ireland are fantat. I
will tell you, Like, you know, I remember you and
I actually had where were we maybe the Shellborne Hotel
Ireland in Dublin. I don't I was so long ago
for you, so long ago. But but but but the
really well known story about you is I made you
try blood blood sausage for the first time and you
were like not happy about it because you made me
(20:23):
try it for the first time. I didn't like the
idea that it was pigs blood, and you made me
try it on camera, so I couldn't say no. Who
cares about the camera? Because I couldn't say no, that
was the thing I couldn't It wasn't like I could
leisurely decide Okay, I will give this a try. It
was eat it. I'm exposing. Okay, everyone has their own pace. Um.
(20:45):
But speaking of Ireland, um, do you remember when we
went to that We went to this this guy's house
who I guess is like an amazing smoked salmon maker.
Absolutely remember this that. I will never forget that smell
of him opening the door to I mean, what is
it of for you, oh, smokeouse? Okay, I will forget
(21:09):
they smoke fish, never smoke ever. Forget the smell when
he opened the door to that smokeouse. It was spectacular
and it's intense. I mean I mean you you could
like stop breathing and you know what would happen. I
mean you get really nauseous from it. Like when I
say nauseous, I mean like like you get lightheaded. Yes,
because it's like very smoky in there, so you have
(21:31):
to like give it a second and let your body acclamate,
and it can be really really hard. But yes, so
he had he had all those salmon just smoking, you know,
they were they were hanging, ye you know, and they
each side was hanging, and they were just like they
were just being surrounded by this billowing smoke. And I
said to him, what do you put on? What do
(21:51):
you cure the salmon with? He's like salt. It was
like nothing. He's like, I just let the salmon be
doble and I used X kind of wood. I don't
know if it was all the wood. I can't remember
exactly it was, but it was a beautiful. And he
this is the guy that would sell salmon to all
the top chefs in the UK and Ireland, like everybody
(22:12):
bought his salmon. I get his name, I have to
look it up. And then we were there while the
World Cup was happening and Argentina won a game, and
I wait, maybe that wasn't in Ireland. Maybe we were
in London. No, I think we were in Ireland, and
the streets were flooded with like light blue jerseys, which
(22:34):
is funny, but it was like an amazing experience. Well
you realize, you realize, like the World Cup has not
become so popular United States. When it's happening, you can
see people really paying attention to it more than ever before.
But it's nothing compared to what's going on overseas. I mean,
it's insanity. And you taught me how to bet there. Yeah,
we went to some. We went to some like you
(22:54):
can walk into the bookmaker shops exactly. We were better,
that's right. We were betting on soccer. Yes, on the
World Cup. I'm sure we lost. Let me pop up
an stay. Have you done this before? No, I've never
done it. It's not easy. It's one of those things,
isn't it. Yeah you can, um, it's it's um beautiful,
(23:17):
um got a little around the world plate happening. It's
one of those things that like again, like this is
something if you do it every day, you like, you
get really fast at it, if you see like there
was there was. I was actually when I totally named
drop right now. But I was at a party, a
dinner party where Bradley Cooper was Bradley Cooper is at
the dinner party, and I was talking to him about
(23:39):
this i'd seen the first time I had met him.
I went to the premiere of that movie called Chef. No,
was it cooked? No, I have to look it out
something like that when he plays a chef. Yeah, And
in the very first one of the best scenes of
the whole movie was it's called Burnt, Aren't Burnt? And
(24:01):
one of the one of the one of the best
scenes of the whole movie was in the very beginning
where it shows him like being like an oyster shrucker
in Louisiana somewhere and he's like shucking these oyses and
he was like, He's like, yeah, I got really good
at it, Like you know, it's like but one of
those things, like you know, you have to continue to
do over and over. So when we opened Bar American,
I was shocking a lot of oysters. I remember the
(24:22):
very first day. UM. One of the best chefs in
American history is a guy named Charlie Trotter. He passed
away a few years ago, UM, and he came in
on the very first day with like twelve of his
like staff, what yeah, it was. He was so nice,
but they ordered like I'm not kidding you, like twelve
dozen oysters. Wow, because you have to open them to order, right,
(24:46):
So like it was just like a free for all.
And I just remember opening tons of oysters for Charlie
and his and his crew. So but I like, I
actually I like I like opening oysters. I get into
a rhythm doing it. Yeah, I'm sure, Um, is that enough? Yeah?
I think that's perfect. Okay, So we have some oisues
we have from Serrano Ham and we have super shoot
those so we can talk a little bit about our
(25:06):
travels and our minionet. See. Okay, let's talk about London
for a second. I love it there. Well, how much
time did you spend there? I was there for four
I lived there for four months, four months for you
for your well, I studied a broadcast your your a
broad program. Yeah that was really fun. Actually that was
your twenty one birthday, I know, which is funny. You
(25:29):
were there for your twenty first birthday. And I ran
the London Marathon during that time too. I always wanted
to run and Overseas marathon, and of course you know
I was I've always thought about room, I just never
did it. But like when you when you got the
gig in London, I was like Okay, well I have
(25:49):
to go there because on birthday. So I'm definitely going
for your birthday. And and then I was like, oh
wait a second, the London Marathon is like right in that,
you know, so I started training for the London Marathon,
and you know, I love London is a city. It's
such a great city, especially if well look, I mean
(26:10):
I don't mind not speaking the language and being in
some other country it's a little more difficult, of course,
but you know, obviously in London we also you know,
Americans speak the language, so so it's just a it's
a lot easier to get around and it's a very
cosropolitan city. My favorite place to eat in London market
the best. Nothing like it. I mean, it's you know,
(26:31):
it's it's London's version of the of the Boccaria in
in Barcelona. It's a great market. You can buy all
kinds of you know, products, et cetera, produce and like,
but then the stalls that you can eat at like
you don't want to leave. I mean, like the rack
letchese that is just like you can smell the racklet
she's like just kind of like burning off the off
(26:53):
that heating iron and then you slathered on some like
toasted bread, and then they have things like amazing like
Southeast Asian curries that they're like just the Indian food
and in London is amazing, just like all kinds of
like you know, I mean, just beautiful like flavors and
a romans, like just fill the marketplace and then like
(27:17):
the best fish and ships I've ever had. Right, yes,
I know, I know exactly what you're talking about. We
would literally in between classes if we had like two
or three hours, we would like hop on the tube,
go to Borow Market and and sample something from every
single like little stall and then just go right back
to glass No, no, no, and like great oyster bars,
great oyster bars, shocking obviously shocking them open you know,
(27:40):
to order, et cetera. It's really, um, it's special to me,
Like a perfect day in London is going to like
a fantastic museum for an hour or so, walking along
the Thames River and then winding up and literally eating
at the Borough Market for like four hours. No, it's
(28:00):
the best, Seriously, it's just so good, just amazing. Do
you think your travels have shaped who you are? For sure?
In what way? I think it's it's taught me to
be very open minded, open to new experience, you know, curious,
(28:24):
but but really open minded. Like just because something might
not look appetizing to me doesn't mean I won't try it,
you know what I mean. I think it's easy to
get turned away by things you're not familiar with, but
when you've had certain exposure like that, especially young, then
you're not afraid. Oh I'd love to hear that. I mean,
I really think it's like, yeah, I think listen, when
(28:44):
you go to another place like that, you just get
a different sense of what's available in the world. And
I think what it does is it opens your eyes
to everything else, not just food, not just you know,
a cool Gin and Tonic bar, but like just like
the fact that, like you know that there's other things
to discover in the world, and it makes you a
more adventurous person, and it makes you, as your grandfather
(29:07):
hopes for, it makes you more interesting interesting. Yeah, yeah,
I heard that one before. Always Hungry is created by
Bobby Flay and Sophie flag. Our executive producer is Christopher Hasiotis.
Always Hungry is produced, edited and mixed by Jonathan hoss Wessler.
Always Hungry is engineered by Sophie Flay. For more podcasts
(29:28):
from My Heart Radio, visit the I heart Radio app,
Apple podcast, or wherever you listen to your favorite shows.
Yeah, alright, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay, and I'm here with my
daughter and co host, 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 there's
any food left. We come to the table together to
(00:21):
share a meal, connect as a family, and tell the
stories that matter to us. All right, So this is
something we have not done together for a while, but
we have a history in doing it, and that is Yes,
today we were talking about our travel history. I know,
I feel like it kind of shaped who you are
as a person today and our relationship it is, Okay,
I like it. You getting deep? Okay, Well that's the
(00:42):
end of that. Okay, what are we making here? So,
I mean, one of my favorite things about our relationship
is that I got an opportunity to watch you discover
some like really amazing food moments in different places in
the world, you know, France, Italy, Spain, Ireland, London, you know,
(01:08):
and obviously you get different things in different places. So
I'm just gonna put together a little bit of like
a like a tasting plate, have some cured meats like
prasciutto from Italy obviously, surroundo Stallham from Spain. And then
I'm gonna pop open some oysters. Um. But but I'm
(01:28):
going to teach you how to make something really easy.
Do you know what minnonette is? Yeah? Of course I
love minonat Okay, I eat a lot of oysters. I
love mint. Do you know how to make it? I've
never made it myself, but it's what do you think
it is? It's vinegar, some onion, I don't know, maybe
like some earth like you ever put like parsley or
(01:50):
anything in it? Well, classically it's red wine vinegar. Finally,
dice shallots, oh right, right, oh god, I love shallotte. Yeah,
I have some here and black pepper. Oh and then
sometimes like like a bar American, we did a mint
(02:11):
minyon net, so we put fresh mint in. I like
the tarragon it because I like it with shell fish.
So do we have any tarragon? How we do? Okay,
So I'm gonna I'm gonna finally chop up the shallotte.
I mean it's basically like I mean, it's it's like,
let's put this way, It's like red wine vinegar with
a little flavor in it. That's basically the idea, and
(02:32):
the whole idea has to shave with oysters so that
it's just kind of enhanced the brininess of the oysters.
When the moon hit, sera a big pizza pie. That's Mari.
What is that about? What do you? Why are you singing?
(02:55):
Don't sing? I love you to death? Don't sing? Are
you in the moo of what are you trying to?
Trying to transport myself to Rome like you do every
ten minutes? What do you mean? I'm there? Oh my gosh,
you wish okay? So I think this is a really
good time for us to talk about, you know, our
travel history, both together and not together, but we've traveled
(03:20):
together a lot, like it's it's one of the things
that I'm so glad that well that I decided to
do with you when you were old enough. The first
time that you and I went out of the country
together was you were very young. I think you were five, four, six,
six or seven. So, Tyler Florence, who is you know?
(03:40):
I've known forever, you know, great chef in San Francisco,
and I've been on the food now for a long time.
Just a great guy. He was. He rented a house
in the south of France. It sounds so fancy, and
really it is, but he he rented a house in
the south of France and said to me, like, I'm
going with my girlfriend and I'm taking Miles, his son,
(04:02):
and um, I would love for you and and and
Sophie to come. So we went. We went, and it
was lovely. I mean, the South of France is just
an amazing you know, it's an amazing place. You don't
remember it, but you know, it's like like it all
smells like lavender. It really does. I mean it's you know,
and you go to like the local you know, market
and you buy food. We cooked so much and the
(04:24):
markets that are amazing. Yeah, And one of the one
of the things I really remember from that trip, you
hurt yourself. You cut yourself with a bread knife. I
don't know, I'm not even sure what you were doing
with a bread knife in your hand, but but like
it was like this delaye crying because like you didn't
know that you hurt yourself, and then you saw like
you started to bleed from from the syrabia. I didn't
think it hurt I just was just and then it
(04:45):
was just it was like a delayed I wanted to
kill myself because I felt so badly. But but anyway,
we had a nice time in south of France. But
like you, I mean you barely remember that. I mean
I barely remember it, but now like I'm sure you
barely remember it. But then when you were like eleven
or twelve, I was like, it's time for me to
take her to some fun places that like I think,
(05:07):
I think it's really important to bring young people to
expose them too as much as you can. And that
can mean anything in my case because I'm so interested
in food because of what I do for a living
and what it's meant to my life that I like
going places based on you know, what food and ingredients
are available. So I started with the classic with you,
(05:30):
and I took you to Paris and you look like
a little French girl, like with a beret bret. I
know you were wearing a beret like he was so
excited you wanted to wear a beret. And I have
a picture of you in front of the Eiffel Tower.
All you needed was like a bag get in your hand. Yeah,
that picture needs to be locked away. You know, it's
a good one. It's so good. I mean, but it's
(05:50):
it's like classic, you you know, and you know, we
we we walked around a lot, we saw a lot
of the city, but really what we did was we
ate a lot of shellfish and a lot of chocolate.
Oh yes, exact chocolate. We went to the chocolate chops
in Paris, and we went to a lot of bistros
and brasseries and ate like plateaus of freedom or which
is like just like these big giant towers of shellfish
(06:13):
like lobster and you know, mollusks, mollusks like oysters and
clams and muscles and you know, shrimp and prawns and crab.
It just went on forever, and literally that was the
beginning of your love for that kind of food. Well,
I mean, I've always kind of like shellfish though, I know,
but like you hadn't eaten it in Paris on a
(06:35):
plateau of Freedom, Mara, like like you were you were,
like you were totally into it, and like and then
you know, when I opened Bar American, we had these
plateaus of of shellfish and like you would literally sit
there by yourself and eat a tower of shellfish and
some profiderals. I mean it was like you know, I know,
it's crazy. And speaking of Paris, I'm I still to
(06:58):
this day have had my my favorite meal of all time. There.
Tell me about it. I can't remember the name of
the restaurant, but I'm sure you'll remember it. It was
it was called La It's It's It's it was Joe,
It's Joel Roby. Sean's more casual, although it's not casual casual,
it's pretty upscale. But Joe Joel Robi is one of
(07:20):
the great fresh French chefs in history, and his restaurants,
his high end restaurants, were very very very very high end,
and so this was his sort of attempt at being
more casual but an end. It was more than his
you know, his three star, big time Michelin restaurants. It
was like a bar almost right, Well, it's like a counter,
(07:42):
but they call it like the food counter. There were
there's a couple of tables around the outskirts, but basically
you eat at the bar. I love that. I love
eating at a counter. I love eating at a bar.
I would always rather do that than stead of a table, always,
unless it's like a like a lounge sort of barating
is great, but but but this is like they don't
consider that a bar. They consider it like the food counter. Right, Okay,
(08:04):
So for that meal, I mean, I'm sure you remember this,
but we had blue lobster, which I had never had before.
Do you know where they you know where they really
come from. They come from Brittany, which is you know,
it's a it's a it's a place in France. It's
very close to England, Okay. And then the star of
the show, in my opinion, but blue lobsters are really rare,
(08:26):
that's why they're so expensive. The star of the show,
in my opinion, was these langustine dumplings. Right, I mean,
the food there is sick. But that trip is the
first time I'd ever heard of langustine, and I absolutely
fell in love. I fell in love with it. Yeah,
I mean yep, and and and frankly, I didn't want
(08:48):
to give you some culture, so I took you to
the Louver and we saw two things. We saw the
Venus de Milo and we saw Mona Lisa, And that
was it. I mean, because like you're eleven years old,
like how much time do you really want to spend
it in museum. I mean, so I'll let you see
the classics. And then we went to a lunch and
we ate French fries and and shellfish exactly basically for
(09:10):
the whole trip. Oh my gosh, I wish I had
those pictures. I don't. I don't like to have any
pictures left. But you know the great thing about those
big towers of shellfish is like it's like a free
for all. There's a place in what's the part of
Paris if they get what the neighborhood is called. Anyway,
there's a there's a restaurant called Pietro cosch Home which
is three Little pigs, and I think it's a twenty
four hour brasserie, you know, where you can get like
(09:32):
steak freed. Then you get like, you know, you get
steak freed, and you get like, uh, you know, lots
of you know, you know, towers of shellfish and French
fries and things like that. You eat the classics and
stuff like that. And there's actually my favorite kitchen store
in Paris is right there. It's called the hill Oran.
And every time I'm in Paris, I stopped by there
and I was buy something either for myself or is
(09:54):
a gift or both. And we got stuck in Paris
a couple of years ago on our way to the
Moufie coast. Stuck in Paris is really not even a
phrase anybody should know, but but that's what happened. We
our flight got delayed whatever. We had to stay in
Paris for you know, one day we went to piedicco
Shown and we brought a bunch of We bought a
(10:15):
bunch of like beautiful copper pans and we brought them
as gifts to the people of Scolio and in a
maufie that they cooked with. So it's you know, that's
you know, that's that's what's one of the beauties of
of of a town like that. It's like it has
so much to offer in so many directions. Finally die
(10:46):
some shalots. I love shallots. Yeah, they're great. I mean,
one thing about shoots or they're just there's just a
little bit sweeter than an onion. Um, they're less hard.
One of my favorite quarantine tweets, I forget who it was,
but it was like, why didn't anyone ever tell me
(11:06):
about chalats? Exactly good stuff. So basically, while you're doing
is put the shells in the bowl, some black pepper
and then some red wine vinegar. What's some tarragon in there? Sure?
A little bit of tarragon. How do you describe tarragon flavor? Licorice?
(11:31):
Got that a nise flavor? Yeah, liquorice? She not a
lot of people like tarragon. Oh. I like tarragona but
I also like fennel. Yeah. Yeah, a lot of people
don't like phennel, but I like tarragon when it comes
to like, I like it in in shellfish, lopster, crab, oysters,
things like that, things that are rich. Okay, And that's
(11:53):
what I mean in it. I mean, so just a
handful of ingredients. Yeah, it's like a little purple that.
So when you do is like obviously it's acidic, but
you get the crunch from the onion and the sweetness
of the onion and then a little bit of peppery
this from the pepper, and then some brightness and some
like liquorice flavor from the from The's an easy sauce.
(12:17):
I mean, it's it's great. I could like drink minione.
I love vinegar so much. Yes. We then went to Rome.
It was our second trip. I mean, we really did
the classic European cities one after the other, like each
year we'd go, just the two of us. And you know,
(12:41):
we ate, I mean a lot of pizza, a lot
of pasta. You got really into pursiuto. Like you're you're
like you like cured ham. You like a cured ham.
I love a cured ham. Oh my god, I love
a cured ham. Yeah. We ate. Oh my god, we
eat so much pizza. Oh my gosh, so much pizza.
And we stayed at this hotel called Hotel Uncle Terra,
(13:03):
which is like right near the Spanish Steps. And actually
it's the first when I guess it was the first
time I went to Rome. I was with your mom,
and it was really I mean, we had we had
a really great time there. It was actually when Princess
Diana was killed in that car accident. I mean, everybody
remembers where they were when that happened, and we were
we were in Rome, actually, and you were at home
(13:24):
with your with your grandmother, and we stayed at this hotel.
We we we we stayed at that hotel. And then the
first time I took you there, we stayed there as well.
It's a really adorable place. And they had that cute
little bar. That bar it's like you you like, ernest
Hemmy is going to walk in any minute. It's so beautiful.
It's like tiny. I mean, it could fit like five
(13:44):
people in it, but it's so beautifully appointed and you
just wanted to drink a cocktail there. And there's like
a picture of me, like twelve years old sitting at
that bar wearing the ugliest headband that's ever existed. Yeah,
I mean, yeah, exactly. And then we went to Barcelona.
Was that next Barcelona? Was next Barcelona? I loved Barcelona.
(14:06):
I watched you fall in love with Serrano Ham in Barcelona.
Barcelona was like you could not get enough of it.
I had to take you to all these hand bars crazy.
I mean, well, you know it's probably when I say handbars,
it's like I remember I remember coming home and being like, mom,
you're never gonna believe what I had. This Ham is
so I like thought I discovered it. I was like,
(14:27):
you will, you won't believe this Ham. We're just gonna
go with the fact that you did discover Serono. Okay, sure, So,
so Serrano Ham really good quality. Serrano Ham is made
with pigs, blackfooted pigs that they're a special breed of pig,
and they feed them one thing. Do you know this story? No,
they feed them acorns. Oh I do know this story. Yes,
(14:49):
that's sort of the homework of delicious Serrano hamm. And
then of course it's cured and then sliced in like
you go you go to any like really good topas
bar in in in Spain anywhere, and you'll see, you know,
you'll see like the leg of the ham like on
this in this sort of brace almost and they and
then the you know, the sort of the person behind
(15:11):
the counter is you know, almost always an amazing expert
at slicing the ham like paper thin and you know,
just enough little fat on the edges, and like the
beau of beautiful curing Ham running through it like Sorronto
ham as opposed to purshoot the purshoot there is. It's
it's a lot sort of lighter in in sort of
in its flavor and also in its texture. Serrano ham
(15:37):
has has more density to it. It's got a little
bit more chew to it. I mean, I like them both,
I don't like one more than the other. I think
that they're both fantastic. I also remember we went to
we went to this cool little bar that I believe
we were in Spain, and it was I'm gonna butcher,
I'm gonna butcher this, but I don't like it. It
(16:00):
was a lot of preserved yes, yes, shellfish. No, you
know what it is. It's you. You're actually older when
we went to Barcelona. You might have been seventeen or
six sixteen maybe, yeah, I feel like that was after
we went to London. Yeah, no, I think you're right.
Maybe you were sixteen at that point. Yes, it's called
(16:20):
it's something with a queue to the bar and they
have a lot of tinned shellfish and fish like tuna, anchovy, sardine,
which I really like now. But I was not. I
couldn't do it. I know, I remember you were not.
You weren't into it. But it's it's a it's a
part of the culture there. You know, this like because
it's delicious food and tins, you know, which is kind
(16:42):
of a funny idea when you think about it, but
you're talking about spectacular quality and it's like, you know,
it's preserved basically, right, and people stand at the bars
and they open these tins of this, that and the
other thing, and you know it's like eating it's like
that that that kind of version of tapas. The other
thing that's really really big in bar Salona is gin
and tonics. Really yes, gin tonic. It's it's I mean
(17:05):
it just sounds like a London thing, you know, but
gin and tonic in Barcelona is a thing. It's a culture.
There's there's actually a place called Bobbies. I think we
went where they have like this huge I know, I
didn't know you and I didn't go. I want I
went there with Lawrence. They have like this, you know,
they have menus of different kinds of gin tonics that
you can that you can order, like different kinds of Gin's,
(17:28):
different flavor, Gin's, different flavorite tonics, etcetera. But gin and
Tonics are definitely a big part of the cocktail culture
in Barcelona. When we went to Lebo Karia, well the book,
Oh yeah, so the market which is I mean, I
love markets like that, like where you can where you
can like you're not just buying fruits and vegetables, like
(17:48):
you're you're going and sitting and eating and stuff like that.
I went to I went there with Lawrence as well,
and the entire Naples soccer team was sitting next to
you were there. Oh my god, that was crazy. Okay,
that was you. Okay, wasn't that nut? That was crazy.
We were so oh my god, we were so blown away.
(18:10):
It was so cool. It was kind of crazy. I
remember telling Jo about it and she was like, oh, yeah,
my cousin owns a team or something like it. Like
you know, it's like, well, she's you know, she's an
Italian world Yeah of course, so yeah, I mean but
like you know, you would sit down and you know,
they and and and also in in in in Barcelona,
in Spain in general, the the aroma of things frying
(18:33):
is everywhere, because the art of deep frying is an
art in Spain. And so like you'll go to you
go to what you go to the market, like the
Book of You, and you'll sit down at one of
these stalls and they were like frying squid and cuddlefish
and shrimp and like and artichokes and mushrooms and like
(18:56):
the it's like deep frying is you know in in
America we think of deep frying is like oh you know,
you're you're deep frying you know, fried fish or fried
chicken or and it's really heavy and this and that
in Spain, like they fry it so expertly, like it's
not even that heavy. It's like like just perfectly fried
because of the temperature of the kind of oil that
(19:18):
they're using. Yeah, it's it's it's it's really an art.
We did go to Ireland as well. You hate the story,
but well, I mean, you know we we tried lots
(19:39):
of different things. I mean, and you know Ireland. I
have to say that Ireland has it's it's gotten a
lot better, but the reputation for its food has not
been great, right, And the ingredients are an Island are amazing.
I mean you think about all the beautiful fish in
the game and the and the and the game birds
and and things like that that are there, and it's
(20:02):
really spectacular. And the chefs in Ireland are fantat. I
will tell you, Like, you know, I remember you and
I actually had where were we maybe the Shellborne Hotel
Ireland in Dublin. I don't I was so long ago
for you, so long ago. But but but but the
really well known story about you is I made you
try blood blood sausage for the first time and you
were like not happy about it because you made me
(20:23):
try it for the first time. I didn't like the
idea that it was pigs blood, and you made me
try it on camera, so I couldn't say no. Who
cares about the camera? Because I couldn't say no, that
was the thing I couldn't It wasn't like I could
leisurely decide Okay, I will give this a try. It
was eat it. I'm exposing. Okay, everyone has their own pace. Um.
(20:45):
But speaking of Ireland, um, do you remember when we
went to that We went to this this guy's house
who I guess is like an amazing smoked salmon maker.
Absolutely remember this that. I will never forget that smell
of him opening the door to I mean, what is
it of for you, oh, smokeouse? Okay, I will forget
(21:09):
they smoke fish, never smoke ever. Forget the smell when
he opened the door to that smokeouse. It was spectacular
and it's intense. I mean I mean you you could
like stop breathing and you know what would happen. I
mean you get really nauseous from it. Like when I
say nauseous, I mean like like you get lightheaded. Yes,
because it's like very smoky in there, so you have
(21:31):
to like give it a second and let your body acclamate,
and it can be really really hard. But yes, so
he had he had all those salmon just smoking, you know,
they were they were hanging, ye you know, and they
each side was hanging, and they were just like they
were just being surrounded by this billowing smoke. And I
said to him, what do you put on? What do
(21:51):
you cure the salmon with? He's like salt. It was
like nothing. He's like, I just let the salmon be
doble and I used X kind of wood. I don't
know if it was all the wood. I can't remember
exactly it was, but it was a beautiful. And he
this is the guy that would sell salmon to all
the top chefs in the UK and Ireland, like everybody
(22:12):
bought his salmon. I get his name, I have to
look it up. And then we were there while the
World Cup was happening and Argentina won a game, and
I wait, maybe that wasn't in Ireland. Maybe we were
in London. No, I think we were in Ireland, and
the streets were flooded with like light blue jerseys, which
(22:34):
is funny, but it was like an amazing experience. Well
you realize, you realize, like the World Cup has not
become so popular United States. When it's happening, you can
see people really paying attention to it more than ever before.
But it's nothing compared to what's going on overseas. I mean,
it's insanity. And you taught me how to bet there. Yeah,
we went to some. We went to some like you
(22:54):
can walk into the bookmaker shops exactly. We were better,
that's right. We were betting on soccer. Yes, on the
World Cup. I'm sure we lost. Let me pop up
an stay. Have you done this before? No, I've never
done it. It's not easy. It's one of those things,
isn't it. Yeah you can, um, it's it's um beautiful,
(23:17):
um got a little around the world plate happening. It's
one of those things that like again, like this is
something if you do it every day, you like, you
get really fast at it, if you see like there
was there was. I was actually when I totally named
drop right now. But I was at a party, a
dinner party where Bradley Cooper was Bradley Cooper is at
the dinner party, and I was talking to him about
(23:39):
this i'd seen the first time I had met him.
I went to the premiere of that movie called Chef. No,
was it cooked? No, I have to look it out
something like that when he plays a chef. Yeah, And
in the very first one of the best scenes of
the whole movie was it's called Burnt, Aren't Burnt? And
(24:01):
one of the one of the one of the best
scenes of the whole movie was in the very beginning
where it shows him like being like an oyster shrucker
in Louisiana somewhere and he's like shucking these oyses and
he was like, He's like, yeah, I got really good
at it, Like you know, it's like but one of
those things, like you know, you have to continue to
do over and over. So when we opened Bar American,
I was shocking a lot of oysters. I remember the
(24:22):
very first day. UM. One of the best chefs in
American history is a guy named Charlie Trotter. He passed
away a few years ago, UM, and he came in
on the very first day with like twelve of his
like staff, what yeah, it was. He was so nice,
but they ordered like I'm not kidding you, like twelve
dozen oysters. Wow, because you have to open them to order, right,
(24:46):
So like it was just like a free for all.
And I just remember opening tons of oysters for Charlie
and his and his crew. So but I like, I
actually I like I like opening oysters. I get into
a rhythm doing it. Yeah, I'm sure, Um, is that enough? Yeah?
I think that's perfect. Okay, So we have some oisues
we have from Serrano Ham and we have super shoot
those so we can talk a little bit about our
(25:06):
travels and our minionet. See. Okay, let's talk about London
for a second. I love it there. Well, how much
time did you spend there? I was there for four
I lived there for four months, four months for you
for your well, I studied a broadcast your your a
broad program. Yeah that was really fun. Actually that was
your twenty one birthday, I know, which is funny. You
(25:29):
were there for your twenty first birthday. And I ran
the London Marathon during that time too. I always wanted
to run and Overseas marathon, and of course you know
I was I've always thought about room, I just never
did it. But like when you when you got the
gig in London, I was like Okay, well I have
(25:49):
to go there because on birthday. So I'm definitely going
for your birthday. And and then I was like, oh
wait a second, the London Marathon is like right in that,
you know, so I started training for the London Marathon,
and you know, I love London is a city. It's
such a great city, especially if well look, I mean
(26:10):
I don't mind not speaking the language and being in
some other country it's a little more difficult, of course,
but you know, obviously in London we also you know,
Americans speak the language, so so it's just a it's
a lot easier to get around and it's a very
cosropolitan city. My favorite place to eat in London market
the best. Nothing like it. I mean, it's you know,
(26:31):
it's it's London's version of the of the Boccaria in
in Barcelona. It's a great market. You can buy all
kinds of you know, products, et cetera, produce and like,
but then the stalls that you can eat at like
you don't want to leave. I mean, like the rack
letchese that is just like you can smell the racklet
she's like just kind of like burning off the off
(26:53):
that heating iron and then you slathered on some like
toasted bread, and then they have things like amazing like
Southeast Asian curries that they're like just the Indian food
and in London is amazing, just like all kinds of
like you know, I mean, just beautiful like flavors and
a romans, like just fill the marketplace and then like
(27:17):
the best fish and ships I've ever had. Right, yes,
I know, I know exactly what you're talking about. We
would literally in between classes if we had like two
or three hours, we would like hop on the tube,
go to Borow Market and and sample something from every
single like little stall and then just go right back
to glass No, no, no, and like great oyster bars,
great oyster bars, shocking obviously shocking them open you know,
(27:40):
to order, et cetera. It's really, um, it's special to me,
Like a perfect day in London is going to like
a fantastic museum for an hour or so, walking along
the Thames River and then winding up and literally eating
at the Borough Market for like four hours. No, it's
(28:00):
the best, Seriously, it's just so good, just amazing. Do
you think your travels have shaped who you are? For sure?
In what way? I think it's it's taught me to
be very open minded, open to new experience, you know, curious,
(28:24):
but but really open minded. Like just because something might
not look appetizing to me doesn't mean I won't try it,
you know what I mean. I think it's easy to
get turned away by things you're not familiar with, but
when you've had certain exposure like that, especially young, then
you're not afraid. Oh I'd love to hear that. I mean,
I really think it's like, yeah, I think listen, when
(28:44):
you go to another place like that, you just get
a different sense of what's available in the world. And
I think what it does is it opens your eyes
to everything else, not just food, not just you know,
a cool Gin and Tonic bar, but like just like
the fact that, like you know that there's other things
to discover in the world, and it makes you a
more adventurous person, and it makes you, as your grandfather
(29:07):
hopes for, it makes you more interesting interesting. Yeah, yeah,
I heard that one before. Always Hungry is created by
Bobby Flay and Sophie flag. Our executive producer is Christopher Hasiotis.
Always Hungry is produced, edited and mixed by Jonathan hoss Wessler.
Always Hungry is engineered by Sophie Flay. For more podcasts
(29:28):
from My Heart Radio, visit the I heart Radio app,
Apple podcast, or wherever you listen to your favorite shows.
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