March 21, 2024 • 40 mins
Food undoubtedly brings people together, and when times are tough, loved ones show they care through food.
Host Kelly Rizzo joins Tyler and Wells to discuss using food to heal, her new podcast, "Comfort Food," and keeping Bob Saget's memory alive through stories and food! Tyler also talks about meeting Bob for the first time, and Wells reveals the comedian's impact on him when he interviewed him 15 years ago.
Plus, Tyler shares his comfort food recipe for spicy rigatoni with eggplant and loads of melty cheese!
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. All right, time for
our episode of two Dudes in a Kitchen. It's Wells
Adams alongside Tyler Florence. How are you doing, buddy.
Speaker 3 (00:12):
I'm good, man, I'm good. Do you like your birthday?
Do you go hard on your birthday? Do you celebrate
your birthday?
Speaker 2 (00:17):
I don't really care. Once it twenty one hit, then
I didn't care anymore. Yeah, I mean there's a couple
of big ones Ovius sixteen, twenty one, thirty I had
a great birthday part thirty forty was great, and fifty
I turned fifty three. So it's just you know, I
like my wife loves a big birthday. We always had
a lot of people together and blow it out. And
last year we took a bunch of people to BlackBerry
(00:39):
Farms for her birthday. Last year great but me listen,
good dinner at the house family, you know, one or
two other couples, whatever it is. And we had this
great birthday dinner and we had a bunch of dungeness crab,
which is really nice, and some really good French by
Burgundy and children, told stories and laughed.
Speaker 1 (00:58):
It was the best.
Speaker 2 (01:00):
Happy belated birthday. I'm said, I missed it. I didn't know.
I should have been on top of that. But you know,
forties coming up for me this year, Oh wow, May sixteenth,
right around the corner of my friend I know's we.
Speaker 4 (01:14):
Don't need to say it. I don't want I'm not
looking forward to it.
Speaker 3 (01:17):
Let's just say I love my forties. My forties were fantastic,
the whole decade, all of them. It was just so great.
Speaker 4 (01:24):
Well that's good to hear. Yeah, I hope that. I
hope my forties are great as well.
Speaker 1 (01:28):
We'll see, I'm sure there will be. Yeah, yeah, yeah.
Speaker 2 (01:31):
Well I'm excited about today's episode. I mean, we talk
a lot about cooking on this show, as you all know,
and I love that we're going to be combining our
love for cooking with the mental side of things and
how cooking can be actually very healing. Today our guest
is Kelly Rizzo. You may know her from a recent
(01:51):
appearance on Fox's Special Force, is a show that Tyler
You actually were on, and for also being the personality
behind each travel Rock, which is really cool show that
she produces. I have believe it's like a web series. Also,
I think a lot of people know her as she
was married to Bob Saggat, who unfortunately passed long before
he should have, and she has been able to process
(02:12):
the grief in a very public way with a new
podcast she calls Comfort Food with Kelly Rizzo, featuring one
on one interviews with celebrity guest dishing on grief and
life lessons while enjoying the guest's favorite comfort foo, which
I think is such a cool and good idea. We're
gonna be talking with her about all things comfort food
and some of her favorite guests from the show. So
(02:35):
stick around when we come back. We'll have Kelly Rizzo
on Two Dudes in a Kitchen. Welcome back to Two
Dudes in a Kitchen. We are now joined by the
extremely talented Kelly Rizzo. Thank you so much for coming
on the show. I mean, you've got a lot of
stuff going on. You got this new podcast, Comfort Food
with Kelly Rizzo. You've also got Eat Travel Rock, which
(02:57):
is a very cool project as well.
Speaker 4 (03:00):
Well.
Speaker 2 (03:00):
One how are you doing? And two how did the
Comfort Food with Kelly Rizzo? How did that start? What's
the genesis of that podcast.
Speaker 5 (03:10):
Well, thank you for a very lovely intro, but also
for asking how I'm doing. Doing very well.
Speaker 6 (03:17):
You know, Tyler and I met originally through through Bob,
so that was definitely our initial connection. So it's always
wonderful to talk about him in any way that I can.
Speaker 5 (03:28):
So that's part of how I'm doing.
Speaker 6 (03:31):
Is I always just love sharing and spreading the Bob
love forever and ever. So that's kind of how the
podcast comfort Food came about. Was in the you know,
months up to a year or so after losing Bob.
I you know, you have all these conversations with people
who have lost somebody, and you realize that these grief
(03:54):
conversations are kind of taboo, nobody likes to talk about it,
but also can be typically a bummer, as you would think.
And I was like, you know what, how can I
have these conversations but make them a little bit more lighthearted?
You know, I come from being, you know, married to
(04:14):
a comedian who had so much loss in his life,
and he used comedy and humor to get through all
of these really dark times. And so I mean, I'm
not a comedian, but I've learned so much from him
that I'm like, maybe I can incorporate some of.
Speaker 5 (04:28):
That just tone to this podcast as well as have
on guests.
Speaker 6 (04:33):
Who many of whom are comedians or people who have lost,
people who want to talk about it in just a
very matter of fact way where it's not so heavy,
it's not such a downer, but we can have these
productive conversations that are really helpful to other people who
might be going through similar difficulties in life, losses in life.
It's not just always about grief necessarily, but just you know,
(04:56):
how to cope with everyday life stuff. But then while
eating my guest's favorite comfort food, so it brings a
little level of.
Speaker 5 (05:05):
You know, extra comfort.
Speaker 6 (05:06):
And coziness to these dark, potentially dark conversations.
Speaker 3 (05:12):
I think in a lot of ways, food can be
so healing, and food is that direct connection to the past.
Speaker 1 (05:19):
So when I feel like I'm missing the South.
Speaker 3 (05:22):
Or I think I'm missing you know, my roots with
you know, my grandparents, they are such an instrumental part
of who I am as a person lost in probably
fifteen years ago, that a pot of like collar greens
cooking down with a smoked hamhawk takes me right back
to her kitchen in Georgia, and so, and I really
love that how the flavor or the smell of food
(05:43):
can bring back such fond memories of people that we've lost,
and how important that is and the idea of what
comfort food really is, and that's just to make you
feel better, right.
Speaker 6 (05:53):
Yeah, And you're right, a very specific dish or a
specific memory, I means it can be so tied to food.
But then also, and I'm kind of just thinking about
this right now since we've been chatting, is.
Speaker 5 (06:05):
In my like the immediate.
Speaker 6 (06:08):
Aftermath of when everything happened with Bob. I mean, the
day in that let's say, first week that was how
so many people showed up for me was by sending food,
bringing food, ordering food, I mean, whatever it was. And
I remember feeling like this immense sense of, even in
the worst week of my life, being like, all right,
(06:29):
there's some sort of kind of continuity here, and there's
some sort of you know, this care that people are
passing along was really palpable just by them sending food,
and and it meant so much. And so, you know,
food really kind of is this intertwined thing that you know,
kind of unites these difficult experiences.
Speaker 2 (06:52):
But then also everyone, yeah, what do you think would
have been Bob's comfort food.
Speaker 5 (06:59):
Oh gosh, I know exactly what it would be. It
would be.
Speaker 6 (07:03):
Probably some sort of steak and potatoes. He loved, like
a really big, like a t bone steak. And then
he would actually, Tyler will appreciate this. He would like,
he'd be so mad at me. He would like gnaw
on the bone, like at.
Speaker 5 (07:19):
The restaurant in public.
Speaker 6 (07:22):
He would he would literally just sit there and chew
on the bone and it was his favorite thing in
the whole world to do.
Speaker 5 (07:27):
And I'd be like, you can't really do that, and
he's like, it's like, no one's looking. I can do
what I want.
Speaker 4 (07:32):
Yeah.
Speaker 3 (07:33):
So if you come and lux and you're not kind
of in that sweet meat next to the bone, wells
you've done that. Oh yeah, yeah, I mean that's where
the good stuff is.
Speaker 2 (07:41):
And you know my mother does that with chicken legs,
like she like sucks on the end and like gets
all that cartlage out and you know, what are you doing?
She's like, Oh, it doesn't matter, this is delicious.
Speaker 6 (07:51):
That's what he would do, except it be a bone
this big, Yeah, like gnaw on it in public and
like very nice restaurants and he loved that. But then
he also loved all the kind of bougier stuff too.
You know, he'd love going out for like if it
was a special occasion, we'd go out for caviar and
oysters and things. He just loved the act of partaking
(08:15):
in those kind of ritualistic type of meals. You know,
like with the oysters, you put all the stuff in
it and carry all the different little, you know, bits
and pieces.
Speaker 5 (08:22):
So he would love all that stuff.
Speaker 3 (08:25):
And what you're doing right now is connecting through food,
and I think it's such a primal touch and an
amazing memory. And some of them you can go back
and refresh because you can have that dish one more time.
You can go back to his favorite steakhouse and have
that steak and have those oysters and share that experience
and have that fond memory because it connects the dots
to when the two of you got a chance to
(08:46):
share that experience. I think it's so it's so wonderful.
So it's one of the most amazing things that you
know that I feel about food because it's a primal
connection to your past.
Speaker 6 (08:55):
Yeah, have you ever had that Tyler where let's say
you know someone close to you, or even let's say
in your restaurant, somebody comes in and they're having like
a really tough time and you're like, you know what,
what what's your favorite comfort food? And like you just
make them this cozy, cozy dish that you know is
just going to make them feel better.
Speaker 3 (09:11):
Well, speaking of that, I got in the kitchen this
morning right before we start here, and I actually had
my own mini version, a mini episode of Chopped, because
I kind of forgot we were doing this, and then
I did it anyway, so I have to be reading.
It's in sigcarted to my house, and it's like, by
the time the guy dropped every thing off is like, god,
thirty minutes until this podcast starts, as like, Chef, your
(09:33):
time starts now. But but I always bring the pain
right and so I put together da da da.
Speaker 1 (09:40):
Look at that.
Speaker 6 (09:40):
I swear on my life when I asked you this
question right now, I wasn't even being like, oh, did
you make me a comfort This was literally just asking
you generally.
Speaker 5 (09:50):
But what have we got there, Chef?
Speaker 3 (09:53):
This is a spicy rigatoni. And again we'll take this
recipe and we'll call yes it is there we go.
Speaker 1 (09:58):
Yeah.
Speaker 3 (09:59):
So it's a rigaton pasta with a Colabrian chili, tomato sauce,
melted eggplant, spicy Italian sausage, lots of mozarella, cheese, and
fresh basil. And I think to me, like, this is
one of my favorite comfort food dishes. I put it
together in uh lickety split time. I had this of
(10:19):
a finished in about thirty two minutes, uh, starting from
a bag of groceries. But this it's a great dish.
It comes together pretty quickly. And we'll pop this up
on two dudes in kitchen instagrams. Everybody can see it.
But one of the listen, is there anything more comforting?
Speaker 1 (10:36):
Then? You know, check this out?
Speaker 3 (10:37):
All right?
Speaker 1 (10:37):
So if I can do.
Speaker 6 (10:38):
This, then you know what this isn't This isn't right,
This isn't fair, like this is this is just not
this is torture.
Speaker 1 (10:46):
Oh that's how we roll, That's how.
Speaker 2 (10:50):
We negotiate the contract for this show. I'm gonna say
we have to be in the same room when we
record because I get all the thest every episode.
Speaker 4 (10:59):
Yeah, it's not fair.
Speaker 6 (11:01):
And you know what I will say though, on a
different note, aside from the fact that looks unbelievable. You know,
I'm Sicilian and we do a lot with eggplant, and
so I love that you incorporated eggplant into spicy rigatoni
because I don't think I've ever seen that before, and
especially with the clabrey and Chili's which Claubry not necessarily Sicilian,
(11:22):
but we use that a lot too. I love all
those different Now I'm going to do that for sure.
Next time I make pasta, I'm putting more eggplant in it.
Speaker 3 (11:31):
Whole onion finally minced, two eggplant, medium dice, small dice,
small to medium dice, four cloves of garlic. Finally mints
the garlic. So the eggplant went in first, so you
can kind of sear the eggplant a lot of olive oil.
Speaker 6 (11:44):
But did you get the moisture out of the eggplant first?
Or do you not need to do that if you're
doing it fast? Like do you always have to do that?
Speaker 1 (11:50):
I never do that and I don't even know what
that's all?
Speaker 5 (11:52):
Thank you?
Speaker 1 (11:53):
Well, has have you ever done that before?
Speaker 3 (11:54):
Like people say, you guys, salt it and put it
in the in a colander, let a drain for what
you every.
Speaker 6 (12:01):
Single recipe ever with eggplant says you have to do that,
and I'm always.
Speaker 5 (12:05):
Like, why do you have to?
Speaker 1 (12:06):
I've never asking.
Speaker 5 (12:07):
It's coming like the moisture is coming out.
Speaker 3 (12:10):
Yeah, I mean I think I did that once just
to test it, and honestly, like nothing really came out
of it anyway, and if I could wasted forty five minutes,
it's the It's one of those silly things that people
just do because they do it and they don't know
why they do it. But anyway, so the answer is no, Okay, well.
Speaker 5 (12:25):
I trust you, like I'm going to take your word
for it.
Speaker 1 (12:29):
I'm a good guy.
Speaker 5 (12:30):
Trus Jeff Laurence says that that is unnecessary.
Speaker 1 (12:33):
Totally unnecessary.
Speaker 3 (12:34):
Right, So big saute pan extra virgin olive oil eggplant
goes in first. Eggplant needs a lot of olive oil.
It's kind of a sponge, so it's going to soak
it up. But when it does soak it up, you
kind of get these juicy olive oil bites. So it's okay, right,
So that's going to go in first, and you want
to cook that until it's like really nice and golden
brown onions and garlic going next, right, And I like
(12:56):
to do that to kind of give the eggplant a
head start, so the onions and the garlic are perfectly cooked,
because if the onions kind of break down too much,
well you lose the texture and you don't overcook the garlic.
You want it to be nice and sweet. So that's
gonna cook. And then I had I had uh two
cans of sad Horizono tomatoes that were that were crushed.
I had uh Colabrian chili's. I threw that in and
(13:19):
again I bang this out in the light speed, separate
sauce pan had. I had the sausage. I was kind
of cooking that separately, and another pot. I had salted water,
two boxes of RIGATONI UH cooked that until it was
it was tender. UH took the sausage out, UH sliced that,
folded that into the tomato sauce, folded the pasta into
(13:40):
that same pot, covered it monsrilla cheese, threw it in
the go in four fifty on convection bake and baked
it until the cheese was nice and bubble and melty,
and then threw some fresh basilon right at the very end.
And then I think that's delicious, really nice, simple comfort
food dish I think a lot of people would like
and a lot.
Speaker 5 (13:55):
Of people listening to that might have been like wait
what yeh which just went?
Speaker 6 (14:00):
And for me, I'm like, I'm zoned in, Yeah, tractor beams,
you were speaking my language.
Speaker 2 (14:07):
He went rain Man beautiful mind on a really quickly,
and everyone's like writing down as fast as they could
possibly can, Like, yeah, we'll put.
Speaker 1 (14:15):
That recipe up on Instagram so everybody can see it.
But what we're talking.
Speaker 3 (14:19):
About comfort dishes, and I think a really nice, warm,
big pasta, especially on a cool night, you know, a
late winter, early spring. I think these things really kind
of mean a lot. And this is also a great
dish if you know people, because I think, listen, you know,
once or twice a year, we'll have a family friend
or or or a whole family that goes through some tragedy.
(14:40):
And then that's the first thing that my wife does
is organizes a food train where you know, we'll gather
in a circle around this person or this whole family,
and then we'll pick nights on your cooking this night,
I'm cooking the next night, and then we'll figure out
how to make sure that they get food so they
can just sort of be and not have to worry
about feeding themselves or feeding them family, and they can
(15:01):
just agrieve and just to show that you love them.
Speaker 1 (15:04):
And so I think it's kind of the most warm
thing that you.
Speaker 3 (15:06):
Could possibly do. I had two friends lose their parents
this year. I'm fifty three, so they're kind of our
age and so that's the thing that we're kind of
all going through right now, you know, managing our aging
parents and are raising our children at the same time.
And so these are these things that you just do
for people.
Speaker 6 (15:23):
Yeah, my stepdaughter's friends got together and instead of you know,
making food or ordering food necessarily, they just put together
like this big kind of budget, like a big pool
of money and every night we would just or they
would do it for us, just order like Postmates for
(15:44):
us and just send us like different meals every night,
where like no one's actually having a really cook or
make anything or bring anything over. But it was like, here,
you don't have to worry about the money, you don't
even have to worry about ordering it.
Speaker 5 (15:54):
Here's a pool and we'll just send it.
Speaker 4 (15:55):
To Yeah, when it comes to the show.
Speaker 2 (15:59):
I think it's it's such an interesting concept because like
smell and taste are definitely something that can kind of
transport you back in time, Like if you smell something
or you taste something, all of a sudden, you're like,
oh my god, this toy reminds me of this one time.
And while talking about grief and maybe people that you've lost,
(16:20):
I find it the show's got to be such a
almost a time machine for people that I guess that
come on the show. What's something that you've learned from
doing the show that you didn't expect to learn?
Speaker 6 (16:32):
Well, I've learned, on a maybe more of a surface level,
that a lot of people really love Italian food is
their comfort food. I would say that twenty guests so far,
maybe almost fifteen of the twenty have been some sort
of pasta dish, baked pasta, bolognaise, I mean, so many
(16:54):
different types of pasta dishes. Even people who you wouldn't
necessarily expect, you know, not necessarily Italian guests, their comfort
food is Italian food, which.
Speaker 5 (17:05):
Definitely checks out and makes sense. I've learned that people
are much.
Speaker 6 (17:13):
More willing to be open about these topics, and maybe
I thought I kind of figured that if I'm talking
to these people and having these conversations that even though yes,
they've agreed to come on my podcast, that they still
it might be a little tough to get them to
open up about certain things. But people are really open
and really want to talk about it and kind of
(17:35):
go even above and beyond than what I would have
thought we'd be kind of getting.
Speaker 4 (17:39):
Out of them.
Speaker 2 (17:41):
Do you think that's almost like like you guys are
having a like trauma bond experience together, Like do you
think that that's why people want to become so open?
Speaker 5 (17:52):
Absolutely?
Speaker 6 (17:53):
And I think I mean in some cases, some of
my guests, like for instance, Katie Kuric or Amanda Clue,
you know, we both or all lost our husbands at
about the same age. So that's a very specific type
of loss that we kind of can bond over and
have these discussions about.
Speaker 5 (18:10):
But even if it's someone.
Speaker 6 (18:12):
Like I had on recently, Jojo Siwa, who she's only
twenty and she hasn't really had a loss in her life,
but she's had some difficult times because she had to
grow up in the spotlight and it's very you know,
can be very dicey, and she was opening up about
things that she's like, oh my god, I've never really
talked about this before because I think when somebody just
gives you a platform and be like, hey, let's talk
about things that you know, especially if you're you know,
you're an actor or you're a comedian or a musician,
(18:35):
you know, you don't always talk about the bad stuff.
You're always kind of talking about the good stuff. And
so when somebody's like, let's talk about this, yeah, people
are like, oh, wait, I finally have this opportunity to
kind of get this off my chest.
Speaker 3 (18:48):
I think these things are so incredibly important because it's
part of the human condition, it's part of the human experience,
and we all go through waves of loss and sometimes
even you know, being in the spotlight we are, it's
hard to find a moment to talk about this because
you never want to, you know, bring the volume down,
you know, like with like your persona or kind of
(19:08):
what you're doing, or you know, sometimes you see people
you know, having this sort of an emotional moment on Instagram,
and sometimes it feels appropriate and sometimes it doesn't. But
I think having a place like your podcast to talk
about this kind of stuff, and I think a lot
of people will listen because there everybody kind of is
going through something. You know, that that statement where you know,
you always want to be kind to someone because you
never you never know what they're going through. You never
(19:31):
they're holding in on the inside, and it's nice to
have a place to go just talk and chat.
Speaker 4 (19:37):
Yeah, be kind for everyone you know is fighting a
hard battle.
Speaker 1 (19:40):
That's right.
Speaker 4 (19:41):
Who has had the weirdest comfort food?
Speaker 5 (19:44):
I think Nick viel Nick His was.
Speaker 6 (19:50):
Toast with peanut butter and pickles, And keep in mind,
I have to eat all these foods too.
Speaker 2 (19:56):
Yeah, so do you make it or do they bring
it with them? Like how does that work?
Speaker 5 (20:00):
So for that, obviously we make that because that's very
very simple.
Speaker 6 (20:05):
But a lot of people their comfort food is like,
for instance, Jeff Ross, his was beef ribs and a
pastrami sandwich like so that we ordered like a well
known ribs place in la and then Canter's Deli because
he like Canter's Deli. So sometimes people want a specific restaurant,
like they want pasta from Pace, you know, so we
(20:25):
ordered that. But then sometimes if it's something simple or
like a grilled cheese, you know, like we'll make that
because we do have a great kitchen at our studio,
But it just depends on what it is. But yeah,
the peanut butter and pickles, I was like, well, I mean,
and I'll eat anything. I mean, I'm sure you guys
will be adventurous with eating two of course.
Speaker 5 (20:43):
But I was like, oh, that's gonna be weird, and
it was actually not horrible.
Speaker 1 (20:48):
Yeah.
Speaker 2 (20:49):
I feel like that was from Natalie, his fiance, who
was probably very pregnant when you did this.
Speaker 4 (20:53):
That he was just transferring over what I thought.
Speaker 5 (20:57):
But he said because he grew up with eleven siblings.
Speaker 6 (21:01):
Yeah, that that was, you know, a very easy, affordable
snack when he was growing up because it was easy
to make for a lot of kids.
Speaker 4 (21:09):
So yeah, that's wild.
Speaker 5 (21:11):
Highly recommend ten out of ten.
Speaker 4 (21:15):
Really you think it like it tastes good?
Speaker 1 (21:16):
Yeah, peanut butter and pickles.
Speaker 5 (21:18):
How about this? It's worth a try.
Speaker 6 (21:19):
It's not something that I'm really actually going to make
for myself, you know, on the rag, but it was
worth a try.
Speaker 1 (21:27):
Yeah.
Speaker 3 (21:27):
It sounds like a Nickelodeon show, doesn't it, right, Peanut Yeah, factor.
Speaker 2 (21:35):
The dog's name is Pickles and the kid's name is
peanut Butter. Yeah, for sure. Before we let you go,
I wanted to share a quick story. I actually interviewed
Bob back in my radio days when I was a
morning show host in Nashville, and he was doing like
zanies over there, and he was so lovely. I was
(21:56):
very nervous because you know, sometimes you get and I
was doing a morning show, you get comedians in the
morning and they're not super pumped to be anywhere. And
I was always a little on edge when I was
doing interviews with comics. And he was so lovely and
even funnier than I knew he was, you know, just
from his stand up, and was so kind and everything.
(22:17):
So I just want you to know that he left
a mark on you know, a young radio kid in
Nashville fifteen years ago.
Speaker 5 (22:25):
So thank you for saying that. And it's true.
Speaker 6 (22:28):
He was so even in the mornings when he had
to wake up sometimes at five or six because he
had to be on the air, you know at eight am.
Yeah time, he would somehow and he liked to sleep in,
but he would somehow pull it together. And he was
always so quick and witty and off the cuff and
just funny even when he was super tired. And that's
(22:49):
you know, it's so wonderful to hear that from you,
thank you, But that was the overall sentiment from every
radio host I've talked to you since everyone says the
same thing that he was just always so kind to them,
and and that's just wonderful to hear.
Speaker 5 (23:04):
So thank you.
Speaker 3 (23:08):
I met Bob in an airport in Miami. That was
the first time I met him. I met him a
couple of times, just sort of like random places. We
just sort of bumped into each other, right, and and
he walked up to me and he said, he said, dude,
my mother and he said, Efan loves you right.
Speaker 1 (23:25):
And out of the blue.
Speaker 3 (23:26):
And it took me a second ago, like let's Bob saget.
And he started telling me it's like like you know everybody,
it's like all the cooks on television. She just thinks
you're the real deal and she just loves you. He goes,
can I get a picture? And I'm gonna send the te.
Speaker 6 (23:38):
He probably said she likes handsome people. She would he
would always say that he would always be like my
mom like loved stamos, you know, because yeah, Mom, like
he only likes or she only likes handsome people and
only likes people who are good looking, and like that
was his joke about his mom all the time.
Speaker 5 (23:54):
So that's if he didn't say that to you, I'd
be shocked.
Speaker 3 (23:58):
It's on my Instagram thing. I'm trying to dig through
it and trying to find it right now, but if
I can't, because it's probably buried.
Speaker 1 (24:03):
It's a couple years ago.
Speaker 3 (24:04):
But but he was just so charming and then we share,
you know, we got each other's phone number, and then
we just stay connected.
Speaker 1 (24:10):
You know.
Speaker 3 (24:10):
It was just occasionally he would text me and I
would text him, and and he was just always like
so funny and so witty and so warm and so opened.
And then you know, and I also loved his sort
of you know, his naughty humor right when he kind
of went blue. And I think some of his stuff
is just so incredibly funny and just what a great guy,
(24:31):
and what what a tragic loss. Thank you for you know,
even like my wife makes me great. And I know
you added so much to his life and I'm sure
his he he really expelled upon the last part of
his life being so fantastic because you were in his corner,
and uh, and I just I want to thank you
for that because he just he made so many people smile.
Speaker 1 (24:52):
Yeah, thank you.
Speaker 6 (24:52):
And that's something that you know, I take with me forever,
and I take it very seriously to keep you know,
forever and ever like just you know, doing what I
can to keep his I mean, I don't even have
to work hard to keep his legacy alive, because he
does it on his own. But anything I can do
is something I take very seriously forever.
Speaker 5 (25:09):
But Tyler, if we have one more minute, Yeah, we
have one more minute. Yeah, talk about something huge?
Speaker 1 (25:14):
Hello, what are you talking about?
Speaker 5 (25:16):
Special Forces?
Speaker 1 (25:17):
Oh my god, Yeah, I forgot you did that? Yeah? Yeah, yeah, yeah?
Speaker 6 (25:19):
How was that?
Speaker 1 (25:21):
Was that? Psycho or what you like? So you did
season two? I did season one?
Speaker 5 (25:25):
Yeah?
Speaker 3 (25:26):
Oh my gosh. Okay, and this is wells. Have we
ever talked about this on this on the show Special Forces?
Speaker 4 (25:32):
If you talked about it, you.
Speaker 3 (25:35):
And I have talked about it, Yeah, we talked about
on the air, or we just talked about.
Speaker 4 (25:38):
Personally, I think just personally personally.
Speaker 1 (25:41):
How was your experience?
Speaker 6 (25:43):
I loved it was the hardest thing I've ever done,
but also the most incredible thing I've ever done. So, now,
you were in the desert in the summer, which is
crazy to me, which almost sounded better because I hate
being cold. But we were in the winter in New Zealand,
so it was it was like in thirty so it
wasn't brutally cold, but it was cold, and it was
(26:06):
you know, we had a great group. And but it's
as you know, it is no joke. It is absolutely
no joke. It is as real as could be. You
were sleeping on the military cots, you have absolutely nothing.
I had to comb my hair with a fork and
it was.
Speaker 5 (26:24):
It was great. Like the bathroom situation's crazy. You know
that you have to go everywhere in hairs, like even
in the middle of the night. If you have to
go to the bathroom, it's like somebody has to go
with you.
Speaker 1 (26:32):
Yeah, and I took I took a number two with
scary spice. My next word.
Speaker 6 (26:38):
It was like Tom Sandoval, but like my bathroom buddy. Yeah,
Jojo Siwa were my bathroom buddies. But it was it
was crazy.
Speaker 5 (26:47):
It was no joke.
Speaker 1 (26:48):
But you saw everybody naked. You don't have a choice,
Oh you don't.
Speaker 5 (26:52):
There's no privacy.
Speaker 6 (26:53):
But I knew that the challenges weren't going to get
to me, like I didn't have a fear of doing
the the challenges, like it.
Speaker 5 (27:02):
Was like, throw me off of a helicopter. I don't care.
Like none of that stuff bothered me. I was excited
for that.
Speaker 6 (27:09):
What was freaking me out was the sleep situation, knowing
that I knew I wasn't going to sleep, and then
that really takes its toll on you because I was
there four days and then the.
Speaker 1 (27:22):
Whole Yeah, the whole show lasts ten days.
Speaker 5 (27:25):
Ours was eight eight.
Speaker 4 (27:27):
That's crazy.
Speaker 6 (27:27):
So I made it halfway and I knew that it
was going to be the endurance stuff because you know,
we had a lot of Olympians, we had a lot
of professional athletes and people who were just a lot younger.
Speaker 5 (27:39):
You know, I did it at the time, I was, yeah, it.
Speaker 6 (27:41):
Was not even a year ago, so I was still
forty four, and I'm like, I know, my I can't
run ten miles uphill with a fifty pound backpack on
for length of time, Like, I know, my back's going
to start hurting, my knees are going to start hurting.
Speaker 5 (27:53):
Like even though I'm in shape, I knew it was
going to kick my ass.
Speaker 6 (27:56):
And that's ultimately what got me was the endurance, never
like the actual challenges.
Speaker 3 (28:02):
So you know it was actually really really kind of
terrifying too because like the added equation because we were
in the Jordanian desert, right, and one hundred, one hundred
and fourteen degrees every day, right, And then the weird
thing about it, because it's the desert, it would it
would get down to like the the upper forties at night.
Like the temperature swing was just wild. It was freezing cold,
(28:23):
you know, like like like hypothermia cold at night, and
then just insanely hot during the day and it would
get hot you know, it would sort probably start breaking
one hundred around nine am.
Speaker 5 (28:34):
Wow, Yeah, ours is pretty consistent.
Speaker 1 (28:36):
You know.
Speaker 6 (28:36):
It was like low high thirties, low forties, and if
the sun was out during the day, it'd maybe be fifty.
And it was pretty pleasant, but you know, we had
so many layers, and then we had to keep the
e then going at night with the firewood to make
sure we didn't freeze it down in the middle of
the night.
Speaker 4 (28:53):
It was crazy, it was.
Speaker 3 (28:54):
It was probably one of the realest things I've done,
because I've been invited on a bunch of stuff and
talking to Welles about this early when we first started
the podcast.
Speaker 1 (29:02):
Dude, like I turned down.
Speaker 3 (29:04):
The Bachelor, they asked me the Bachelor. I don't know,
A long low two thousand and three, two thousand and four,
A long time ago. I turned down The Apprentice. I
turned down Dancing with the Stars because it just felt
like it's not my brand, you know, it's not what
I want to do. And but this thing popped up.
I'm like, Okay, you know, I like this kind of thing.
This is kind of fun. I like tactical stuff. I
(29:25):
you know, I hunt. You know, I feel like I'm
in reasonably good shape to be fifty three years old.
I think I'm a pretty good shape. So I said, okay,
let's just go.
Speaker 1 (29:34):
Now.
Speaker 3 (29:34):
The weird thing about my experience was I have a
restaurant at the Chase Center, home of the Golden State Warriors,
and this is twenty twenty two. Okay, so this this
season was starting to like percolate and go up and
down kind of like where we are right now.
Speaker 1 (29:49):
Right so we're we're.
Speaker 3 (29:51):
In ninth place in the in the in the Western Conference,
and I can't remember exactly where we were, but you know,
you signed the contract in Jane, where at least I
did anyway, right, And I didn't know that the Warriors
were going to go to the fucking finals, right, So
the Warriors are my business partner. My restaurant costs twelve
million dollars to build out then, and we love each
(30:13):
other to death. And I know when we signed the
contract in twenty nineteen, it was like we were just
sort of laughing, going, Okay, what happens if we win
the championship? How crazy is this place going to be?
And then two thousand, you know, So we signed the
contract in January, and then they started to rise up
through the play in tournament, and then they made it
(30:34):
to the playoffs, and then the night they took my
cell phone away because they had they had won the
Western Conference and we found out they're playing the Celtics,
and I'm in the desert, and I have like, this
is probably one of the biggest professional conundrums I've ever
been in, because I've signed a contract for this and
the money was pretty good, but I have a professional
(30:57):
obligation on the other side, that is reality, right, TV
TV's fake, right, I mean this but this is really
really real. But then I run restaurants, right, right, and
so so I said to myself, if I leave today,
I can be on a plane tonight and I can
be home for game two.
Speaker 6 (31:16):
Oh so you had a whole other thing going on,
because I remember you had said you were were like,
you know, it was a really scary challenge, and you're like, uh,
You're like, I don't want to get hurt on this,
Like if I get hurt, you said, it's like it
was your wife's birthday. You're like, that'd be really bad
if I got hurt. And so you had a whole
other level that you can't really well.
Speaker 3 (31:33):
So you've got cameras on you. You got cameras on
you twenty four to seven, And who are you going
to workshop?
Speaker 1 (31:38):
You're out with? Right? Who are you going to? You
know what I mean?
Speaker 6 (31:41):
Because everyone there is like stay, stay, stay, stay, you
gotta stay.
Speaker 3 (31:45):
It was it was super weird because I was like
the first one to walk out. So okay, so but
I left right. So, but but everybody got hurt. I
mean everybody, well nobody.
Speaker 5 (31:55):
But it's a real thing. It's real life.
Speaker 1 (31:57):
Yeah, but here's the deal. Like, I feel like I
did the right thing.
Speaker 3 (32:00):
So doctor Drew Pinsky almost had a heart attack, right,
I mean he literally like.
Speaker 5 (32:04):
Had he had heat exhaustion.
Speaker 1 (32:06):
Heat exhaustion had to be taken out.
Speaker 5 (32:08):
Katelince.
Speaker 6 (32:10):
I was gonna say, you know this very well because
I watched your season literally ten times.
Speaker 5 (32:14):
To prep for my season. I know her like verbato.
Speaker 3 (32:19):
I think she she fractured her spine right when she'd
l out of the helicopter into the red sea, right
and uh and then gosh, you know, uh uh scary spy.
She heard her knee like like everybody kind of walked
out with some sort of injury in a way, right,
and so any anyway, that's sort of a separate thing
all together, Like the like the challenge was scary, wasn't
that scary? But I felt what would have been tragic
(32:40):
as if the owners of the are the Warriors on
Game two, which we won, by the way, and they
walked into the restaurant to celebrate, and then where's Tyler.
Speaker 1 (32:50):
Oh he's in the desert.
Speaker 3 (32:51):
Oh play an armby in all right, right, and we
won this championship and we've been working on this crazy
thing forever and and you're not here. So I just
like I just had this moment where I'm like, I
gotta I gotta get out of here. I got to
bounce now. So I literally walked up the guy and
the and the first thing said in my head because
like it was and oddly enough, it happened to be
on on May.
Speaker 1 (33:13):
Thirty first, which is my wife's birthday.
Speaker 3 (33:16):
And then the last thing my wife said to me
because because we had to like file for like uh
we we had to apply for a crazy level of
insurance and then we actually had this extra policy that
we had we had signed up for that I could
get a helicopter metavacked out of there if I needed
to write. Because literally, like you, if you really kind
(33:38):
of play the game like it's up to you to
go all the way, and then you can hurt yourself,
you can really really seriously injury yourself. And so like
the first thing that's kind of came to my head,
it is like, listen, today's always birthday. I told her
I wasn't gonna get hurt. I'm leaving. I literally pulled
off my arm and I gave it to him, and
and then so, uh, six hours later, I was on
an airplane from uh from uh Mon to Dubai, Dubai
(34:01):
to San Francisco, literally and twenty four hours later, I
was in the restaurant and we won Game two, and
it was like, there's jay Z, there's you know, there's
like the commission of the NBA, there's the Lake Ups,
there's all these people, and I'm like, I absolutely did
the right thing.
Speaker 5 (34:16):
Okay, So here's my question.
Speaker 1 (34:18):
Totally the right thing.
Speaker 5 (34:19):
Here's my question.
Speaker 6 (34:20):
If there was like a Special Forces redemption season, would
you do it?
Speaker 4 (34:27):
You know, would you go back?
Speaker 6 (34:29):
If a van pulled up right now, was like, get in,
it's your chance, Jesus, you know I had I would
in a heartbeat, I'm like praying for the band to
pull up.
Speaker 5 (34:37):
I want to go back so bad.
Speaker 1 (34:39):
I think I think I think I would.
Speaker 3 (34:40):
I think I would probably train a little bit differently,
right if they said okay, you're doing it, and like,
you know, like ninety days or know, I had six
months of pre for that or four months.
Speaker 5 (34:48):
I had eight days.
Speaker 1 (34:49):
Get really, oh my good.
Speaker 6 (34:52):
In that eight days, I was running up my hill
because I'm here in the hills like in La I
was running up my hill with a backpack full of
fifty hounds just every day, just like running like that.
Speaker 5 (35:02):
And I mean I'd been training in general, but I
trained my ass off for the eight days.
Speaker 6 (35:07):
I mean it maybe helped a little bit, but clearly
didn't didn't.
Speaker 5 (35:11):
Do the trick.
Speaker 3 (35:12):
Well, it was definitely definitely the conditioning I think is
crazy because we were running in very deep blue sand
and the backpacks had to be was forty seven pounds
and you had to weigh them.
Speaker 5 (35:24):
Yeah, it was fifteen kilos. And we had to put
sand in on the sand bag.
Speaker 3 (35:27):
At the Yeah, we had to sand bag it. And
and god, I remember, like was it night one because
I was there for three days, right, and so gosh,
there was so many All this stuff was the PTSD,
the whole thing.
Speaker 1 (35:38):
Did you have like that therapy guy that called you
before and afterwards? Do you have the whole thing?
Speaker 4 (35:42):
Oh?
Speaker 6 (35:42):
Yeah, and then like five times after to make sure
that you weren't having mental breakdowns until the show aired.
Speaker 3 (35:47):
Yeah, yeah, I mean it was. It was pretty It
was pretty scary. So we had like this hell night
the first night. Dude, they had this pool. It was
so incredibly scary because they would dunk you in the
middle of the night, They would wake you up in
the middle of the night, and then you had to
get thrown into this pool. And the pool felt like
it had no bottom. It was a very small, shallow pool,
(36:07):
so you felt like you were drowning. And then this
other thing that they like, I just like, there's no
way I'm doing this because I'm just not going to
get through it. You had to you had to kind
of crawl through this like oh yeah, that this pipe thing,
and I'm like, this is just I'm gonna get stuck.
Speaker 1 (36:20):
You guys are gonna have to saw me out of here.
Speaker 6 (36:22):
Like we've become friends since with them, with the DS,
We've had like dinners with them.
Speaker 5 (36:28):
They probably come down, we like get together with them.
It's so great.
Speaker 6 (36:31):
They're like once you're not in that scenario that all
of a sudden they're your besties and you're like, oh
my god, you're so nice, but you were just evil
five minutes ago.
Speaker 3 (36:40):
And and that's the whole thing. I mean, honestly that
that's the whole thing. And they couldn't have been nicer
or more professional, especially when when I just I just
kind of like I pulled my armband off and I
gave it to him, and right after that they sort
of broke character and like summer in.
Speaker 1 (36:53):
California, let me get your steak love to have you.
Speaker 3 (36:55):
Thanks for doing this blah blah blah your brain just
to be here and and uh and.
Speaker 1 (36:59):
Yeah it was wild. I don't know.
Speaker 3 (37:00):
My wife would probably go like, don't you do it?
But I probably would talk myself into something like that.
Speaker 1 (37:06):
Maybe. I don't know. I think about it. If it
would be you and me, I do.
Speaker 5 (37:10):
I've recommended to Fox.
Speaker 6 (37:12):
I have said, can there please be like an All
Star or like a Redemption season because I'm.
Speaker 1 (37:17):
In sot there love that Monto.
Speaker 5 (37:21):
Well you can join or you should, you should go
for like.
Speaker 4 (37:23):
The first time you new.
Speaker 2 (37:27):
They've asked me to do that show a couple of times.
No way in hell like doing that show for you?
Speaker 1 (37:31):
Good, good for you, good for you.
Speaker 4 (37:33):
No thank you.
Speaker 2 (37:34):
But I'll tell you what though. I'll tell you what though.
I think that you and Tyler Kelly need to need
to do a comfort food episode and do the trauma
bond of just doing Special Force.
Speaker 1 (37:45):
So we do that. Can I hop on your podcast that's.
Speaker 2 (37:48):
The show right there and you have to cook the
bullshit that you have to eat there when.
Speaker 5 (37:53):
You're in LA.
Speaker 6 (37:54):
I would be so honored if you if you come
to my studio, we have an incredible kitchen.
Speaker 1 (37:59):
Yeah, we can cook.
Speaker 5 (38:01):
Something together and then we can trauma bond over Special Forces.
Speaker 3 (38:04):
For sure, it was one of the most traumatic things
I've ever done. And gosh, I mean honestly for for
you know, weeks after that and so like, what did
we just do? And did the text messages of Montel Jordan?
You know he broke his Yeah, we're best buddies. He's
the best ye. Yeah, so many people off that show
is just yeah.
Speaker 6 (38:22):
Close with like you know, Jack Osborne, Jojo Siwa, like
Nick Vile, I mean, all these people. Tom sanderbal is
a love hate situation. But you know, like I think
many people would feel about him, but uh, he busted
his ass though there I have respect for what he
did on Special Forces because he did work really hard.
(38:43):
But yeah, it was a it's a cool experience. It's
a cool experience and I love talking about it.
Speaker 5 (38:48):
It's very fun.
Speaker 1 (38:49):
So it was very fun.
Speaker 3 (38:50):
So you and I have a subject matter to trauma
bond over, and then we'll ease, we'll make some good recipes,
we'll have a good time with it.
Speaker 4 (38:57):
Well, are you in la yep?
Speaker 5 (38:59):
Okay?
Speaker 6 (38:59):
So then you can then come and eat the food
that we made correct.
Speaker 4 (39:03):
I'm there.
Speaker 1 (39:04):
Yeah.
Speaker 5 (39:05):
I appreciate you guys having me. This was so wonderful.
Speaker 3 (39:08):
Congratulations on the podcast. I think it's great. While we
were chit chatting, the producer went through my Instagram page
and found this lovely picture right.
Speaker 5 (39:16):
Oh his hair so long there. Oh, thank you for
showing me.
Speaker 1 (39:21):
And that's special.
Speaker 5 (39:22):
Oh oh it's on Bob's Yeah.
Speaker 3 (39:24):
Yeah, yeah, so it's like it was on Bob's. Thing
is yes, a chef and a stand up walk in
to an airport? Good omen my late mother's favorite television
chef ever Tyler Florence and Drew Someseulf isn't that great?
Speaker 5 (39:35):
That is great? Thank you well, he adored you so.
Speaker 2 (39:39):
Well me So it's great for Food with Kelly Rizzo
is available anywhere you get your podcasts. Go listen to
it immediately. And the upcoming episode with Tyler and Kelly
talking about their trauma bond on Special Forces. It is
coming out soon, Kelly. Thank you so much for coming
on too.
Speaker 1 (39:57):
Dudes.
Speaker 4 (39:58):
We really appreciate it.
Speaker 5 (39:59):
Thank you guys so much. I really appreciate it.
Speaker 1 (40:01):
Great talking to you as always.
Speaker 4 (40:03):
All right, Tree, all by guys.
Speaker 2 (40:05):
All right, guys, thanks for listening Follow us on Instagram
at Two Dudes in a Kitchen.
Speaker 4 (40:09):
Make sure to write us a review and leave us
five stars.
Speaker 1 (40:13):
We'll take that and we'll see you guys next time.
Speaker 4 (40:15):
I see you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. All right, time for
our episode of two Dudes in a Kitchen. It's Wells
Adams alongside Tyler Florence. How are you doing, buddy.
Speaker 3 (00:12):
I'm good, man, I'm good. Do you like your birthday?
Do you go hard on your birthday? Do you celebrate
your birthday?
Speaker 2 (00:17):
I don't really care. Once it twenty one hit, then
I didn't care anymore. Yeah, I mean there's a couple
of big ones Ovius sixteen, twenty one, thirty I had
a great birthday part thirty forty was great, and fifty
I turned fifty three. So it's just you know, I
like my wife loves a big birthday. We always had
a lot of people together and blow it out. And
last year we took a bunch of people to BlackBerry
(00:39):
Farms for her birthday. Last year great but me listen,
good dinner at the house family, you know, one or
two other couples, whatever it is. And we had this
great birthday dinner and we had a bunch of dungeness crab,
which is really nice, and some really good French by
Burgundy and children, told stories and laughed.
Speaker 1 (00:58):
It was the best.
Speaker 2 (01:00):
Happy belated birthday. I'm said, I missed it. I didn't know.
I should have been on top of that. But you know,
forties coming up for me this year, Oh wow, May sixteenth,
right around the corner of my friend I know's we.
Speaker 4 (01:14):
Don't need to say it. I don't want I'm not
looking forward to it.
Speaker 3 (01:17):
Let's just say I love my forties. My forties were fantastic,
the whole decade, all of them. It was just so great.
Speaker 4 (01:24):
Well that's good to hear. Yeah, I hope that. I
hope my forties are great as well.
Speaker 1 (01:28):
We'll see, I'm sure there will be. Yeah, yeah, yeah.
Speaker 2 (01:31):
Well I'm excited about today's episode. I mean, we talk
a lot about cooking on this show, as you all know,
and I love that we're going to be combining our
love for cooking with the mental side of things and
how cooking can be actually very healing. Today our guest
is Kelly Rizzo. You may know her from a recent
(01:51):
appearance on Fox's Special Force, is a show that Tyler
You actually were on, and for also being the personality
behind each travel Rock, which is really cool show that
she produces. I have believe it's like a web series. Also,
I think a lot of people know her as she
was married to Bob Saggat, who unfortunately passed long before
he should have, and she has been able to process
(02:12):
the grief in a very public way with a new
podcast she calls Comfort Food with Kelly Rizzo, featuring one
on one interviews with celebrity guest dishing on grief and
life lessons while enjoying the guest's favorite comfort foo, which
I think is such a cool and good idea. We're
gonna be talking with her about all things comfort food
and some of her favorite guests from the show. So
(02:35):
stick around when we come back. We'll have Kelly Rizzo
on Two Dudes in a Kitchen. Welcome back to Two
Dudes in a Kitchen. We are now joined by the
extremely talented Kelly Rizzo. Thank you so much for coming
on the show. I mean, you've got a lot of
stuff going on. You got this new podcast, Comfort Food
with Kelly Rizzo. You've also got Eat Travel Rock, which
(02:57):
is a very cool project as well.
Speaker 4 (03:00):
Well.
Speaker 2 (03:00):
One how are you doing? And two how did the
Comfort Food with Kelly Rizzo? How did that start? What's
the genesis of that podcast.
Speaker 5 (03:10):
Well, thank you for a very lovely intro, but also
for asking how I'm doing. Doing very well.
Speaker 6 (03:17):
You know, Tyler and I met originally through through Bob,
so that was definitely our initial connection. So it's always
wonderful to talk about him in any way that I can.
Speaker 5 (03:28):
So that's part of how I'm doing.
Speaker 6 (03:31):
Is I always just love sharing and spreading the Bob
love forever and ever. So that's kind of how the
podcast comfort Food came about. Was in the you know,
months up to a year or so after losing Bob.
I you know, you have all these conversations with people
who have lost somebody, and you realize that these grief
(03:54):
conversations are kind of taboo, nobody likes to talk about it,
but also can be typically a bummer, as you would think.
And I was like, you know what, how can I
have these conversations but make them a little bit more lighthearted?
You know, I come from being, you know, married to
(04:14):
a comedian who had so much loss in his life,
and he used comedy and humor to get through all
of these really dark times. And so I mean, I'm
not a comedian, but I've learned so much from him
that I'm like, maybe I can incorporate some of.
Speaker 5 (04:28):
That just tone to this podcast as well as have
on guests.
Speaker 6 (04:33):
Who many of whom are comedians or people who have lost,
people who want to talk about it in just a
very matter of fact way where it's not so heavy,
it's not such a downer, but we can have these
productive conversations that are really helpful to other people who
might be going through similar difficulties in life, losses in life.
It's not just always about grief necessarily, but just you know,
(04:56):
how to cope with everyday life stuff. But then while
eating my guest's favorite comfort food, so it brings a
little level of.
Speaker 5 (05:05):
You know, extra comfort.
Speaker 6 (05:06):
And coziness to these dark, potentially dark conversations.
Speaker 3 (05:12):
I think in a lot of ways, food can be
so healing, and food is that direct connection to the past.
Speaker 1 (05:19):
So when I feel like I'm missing the South.
Speaker 3 (05:22):
Or I think I'm missing you know, my roots with
you know, my grandparents, they are such an instrumental part
of who I am as a person lost in probably
fifteen years ago, that a pot of like collar greens
cooking down with a smoked hamhawk takes me right back
to her kitchen in Georgia, and so, and I really
love that how the flavor or the smell of food
(05:43):
can bring back such fond memories of people that we've lost,
and how important that is and the idea of what
comfort food really is, and that's just to make you
feel better, right.
Speaker 6 (05:53):
Yeah, And you're right, a very specific dish or a
specific memory, I means it can be so tied to food.
But then also, and I'm kind of just thinking about
this right now since we've been chatting, is.
Speaker 5 (06:05):
In my like the immediate.
Speaker 6 (06:08):
Aftermath of when everything happened with Bob. I mean, the
day in that let's say, first week that was how
so many people showed up for me was by sending food,
bringing food, ordering food, I mean, whatever it was. And
I remember feeling like this immense sense of, even in
the worst week of my life, being like, all right,
(06:29):
there's some sort of kind of continuity here, and there's
some sort of you know, this care that people are
passing along was really palpable just by them sending food,
and and it meant so much. And so, you know,
food really kind of is this intertwined thing that you know,
kind of unites these difficult experiences.
Speaker 2 (06:52):
But then also everyone, yeah, what do you think would
have been Bob's comfort food.
Speaker 5 (06:59):
Oh gosh, I know exactly what it would be. It
would be.
Speaker 6 (07:03):
Probably some sort of steak and potatoes. He loved, like
a really big, like a t bone steak. And then
he would actually, Tyler will appreciate this. He would like,
he'd be so mad at me. He would like gnaw
on the bone, like at.
Speaker 5 (07:19):
The restaurant in public.
Speaker 6 (07:22):
He would he would literally just sit there and chew
on the bone and it was his favorite thing in
the whole world to do.
Speaker 5 (07:27):
And I'd be like, you can't really do that, and
he's like, it's like, no one's looking. I can do
what I want.
Speaker 4 (07:32):
Yeah.
Speaker 3 (07:33):
So if you come and lux and you're not kind
of in that sweet meat next to the bone, wells
you've done that. Oh yeah, yeah, I mean that's where
the good stuff is.
Speaker 2 (07:41):
And you know my mother does that with chicken legs,
like she like sucks on the end and like gets
all that cartlage out and you know, what are you doing?
She's like, Oh, it doesn't matter, this is delicious.
Speaker 6 (07:51):
That's what he would do, except it be a bone
this big, Yeah, like gnaw on it in public and
like very nice restaurants and he loved that. But then
he also loved all the kind of bougier stuff too.
You know, he'd love going out for like if it
was a special occasion, we'd go out for caviar and
oysters and things. He just loved the act of partaking
(08:15):
in those kind of ritualistic type of meals. You know,
like with the oysters, you put all the stuff in
it and carry all the different little, you know, bits
and pieces.
Speaker 5 (08:22):
So he would love all that stuff.
Speaker 3 (08:25):
And what you're doing right now is connecting through food,
and I think it's such a primal touch and an
amazing memory. And some of them you can go back
and refresh because you can have that dish one more time.
You can go back to his favorite steakhouse and have
that steak and have those oysters and share that experience
and have that fond memory because it connects the dots
to when the two of you got a chance to
(08:46):
share that experience. I think it's so it's so wonderful.
So it's one of the most amazing things that you
know that I feel about food because it's a primal
connection to your past.
Speaker 6 (08:55):
Yeah, have you ever had that Tyler where let's say
you know someone close to you, or even let's say
in your restaurant, somebody comes in and they're having like
a really tough time and you're like, you know what,
what what's your favorite comfort food? And like you just
make them this cozy, cozy dish that you know is
just going to make them feel better.
Speaker 3 (09:11):
Well, speaking of that, I got in the kitchen this
morning right before we start here, and I actually had
my own mini version, a mini episode of Chopped, because
I kind of forgot we were doing this, and then
I did it anyway, so I have to be reading.
It's in sigcarted to my house, and it's like, by
the time the guy dropped every thing off is like, god,
thirty minutes until this podcast starts, as like, Chef, your
(09:33):
time starts now. But but I always bring the pain
right and so I put together da da da.
Speaker 1 (09:40):
Look at that.
Speaker 6 (09:40):
I swear on my life when I asked you this
question right now, I wasn't even being like, oh, did
you make me a comfort This was literally just asking
you generally.
Speaker 5 (09:50):
But what have we got there, Chef?
Speaker 3 (09:53):
This is a spicy rigatoni. And again we'll take this
recipe and we'll call yes it is there we go.
Speaker 1 (09:58):
Yeah.
Speaker 3 (09:59):
So it's a rigaton pasta with a Colabrian chili, tomato sauce,
melted eggplant, spicy Italian sausage, lots of mozarella, cheese, and
fresh basil. And I think to me, like, this is
one of my favorite comfort food dishes. I put it
together in uh lickety split time. I had this of
(10:19):
a finished in about thirty two minutes, uh, starting from
a bag of groceries. But this it's a great dish.
It comes together pretty quickly. And we'll pop this up
on two dudes in kitchen instagrams. Everybody can see it.
But one of the listen, is there anything more comforting?
Speaker 1 (10:36):
Then? You know, check this out?
Speaker 3 (10:37):
All right?
Speaker 1 (10:37):
So if I can do.
Speaker 6 (10:38):
This, then you know what this isn't This isn't right,
This isn't fair, like this is this is just not
this is torture.
Speaker 1 (10:46):
Oh that's how we roll, That's how.
Speaker 2 (10:50):
We negotiate the contract for this show. I'm gonna say
we have to be in the same room when we
record because I get all the thest every episode.
Speaker 4 (10:59):
Yeah, it's not fair.
Speaker 6 (11:01):
And you know what I will say though, on a
different note, aside from the fact that looks unbelievable. You know,
I'm Sicilian and we do a lot with eggplant, and
so I love that you incorporated eggplant into spicy rigatoni
because I don't think I've ever seen that before, and
especially with the clabrey and Chili's which Claubry not necessarily Sicilian,
(11:22):
but we use that a lot too. I love all
those different Now I'm going to do that for sure.
Next time I make pasta, I'm putting more eggplant in it.
Speaker 3 (11:31):
Whole onion finally minced, two eggplant, medium dice, small dice,
small to medium dice, four cloves of garlic. Finally mints
the garlic. So the eggplant went in first, so you
can kind of sear the eggplant a lot of olive oil.
Speaker 6 (11:44):
But did you get the moisture out of the eggplant first?
Or do you not need to do that if you're
doing it fast? Like do you always have to do that?
Speaker 1 (11:50):
I never do that and I don't even know what
that's all?
Speaker 5 (11:52):
Thank you?
Speaker 1 (11:53):
Well, has have you ever done that before?
Speaker 3 (11:54):
Like people say, you guys, salt it and put it
in the in a colander, let a drain for what
you every.
Speaker 6 (12:01):
Single recipe ever with eggplant says you have to do that,
and I'm always.
Speaker 5 (12:05):
Like, why do you have to?
Speaker 1 (12:06):
I've never asking.
Speaker 5 (12:07):
It's coming like the moisture is coming out.
Speaker 3 (12:10):
Yeah, I mean I think I did that once just
to test it, and honestly, like nothing really came out
of it anyway, and if I could wasted forty five minutes,
it's the It's one of those silly things that people
just do because they do it and they don't know
why they do it. But anyway, so the answer is no, Okay, well.
Speaker 5 (12:25):
I trust you, like I'm going to take your word
for it.
Speaker 1 (12:29):
I'm a good guy.
Speaker 5 (12:30):
Trus Jeff Laurence says that that is unnecessary.
Speaker 1 (12:33):
Totally unnecessary.
Speaker 3 (12:34):
Right, So big saute pan extra virgin olive oil eggplant
goes in first. Eggplant needs a lot of olive oil.
It's kind of a sponge, so it's going to soak
it up. But when it does soak it up, you
kind of get these juicy olive oil bites. So it's okay, right,
So that's going to go in first, and you want
to cook that until it's like really nice and golden
brown onions and garlic going next, right, And I like
(12:56):
to do that to kind of give the eggplant a
head start, so the onions and the garlic are perfectly cooked,
because if the onions kind of break down too much,
well you lose the texture and you don't overcook the garlic.
You want it to be nice and sweet. So that's
gonna cook. And then I had I had uh two
cans of sad Horizono tomatoes that were that were crushed.
I had uh Colabrian chili's. I threw that in and
(13:19):
again I bang this out in the light speed, separate
sauce pan had. I had the sausage. I was kind
of cooking that separately, and another pot. I had salted water,
two boxes of RIGATONI UH cooked that until it was
it was tender. UH took the sausage out, UH sliced that,
folded that into the tomato sauce, folded the pasta into
(13:40):
that same pot, covered it monsrilla cheese, threw it in
the go in four fifty on convection bake and baked
it until the cheese was nice and bubble and melty,
and then threw some fresh basilon right at the very end.
And then I think that's delicious, really nice, simple comfort
food dish I think a lot of people would like
and a lot.
Speaker 5 (13:55):
Of people listening to that might have been like wait
what yeh which just went?
Speaker 6 (14:00):
And for me, I'm like, I'm zoned in, Yeah, tractor beams,
you were speaking my language.
Speaker 2 (14:07):
He went rain Man beautiful mind on a really quickly,
and everyone's like writing down as fast as they could
possibly can, Like, yeah, we'll put.
Speaker 1 (14:15):
That recipe up on Instagram so everybody can see it.
But what we're talking.
Speaker 3 (14:19):
About comfort dishes, and I think a really nice, warm,
big pasta, especially on a cool night, you know, a
late winter, early spring. I think these things really kind
of mean a lot. And this is also a great
dish if you know people, because I think, listen, you know,
once or twice a year, we'll have a family friend
or or or a whole family that goes through some tragedy.
(14:40):
And then that's the first thing that my wife does
is organizes a food train where you know, we'll gather
in a circle around this person or this whole family,
and then we'll pick nights on your cooking this night,
I'm cooking the next night, and then we'll figure out
how to make sure that they get food so they
can just sort of be and not have to worry
about feeding themselves or feeding them family, and they can
(15:01):
just agrieve and just to show that you love them.
Speaker 1 (15:04):
And so I think it's kind of the most warm
thing that you.
Speaker 3 (15:06):
Could possibly do. I had two friends lose their parents
this year. I'm fifty three, so they're kind of our
age and so that's the thing that we're kind of
all going through right now, you know, managing our aging
parents and are raising our children at the same time.
And so these are these things that you just do
for people.
Speaker 6 (15:23):
Yeah, my stepdaughter's friends got together and instead of you know,
making food or ordering food necessarily, they just put together
like this big kind of budget, like a big pool
of money and every night we would just or they
would do it for us, just order like Postmates for
(15:44):
us and just send us like different meals every night,
where like no one's actually having a really cook or
make anything or bring anything over. But it was like, here,
you don't have to worry about the money, you don't
even have to worry about ordering it.
Speaker 5 (15:54):
Here's a pool and we'll just send it.
Speaker 4 (15:55):
To Yeah, when it comes to the show.
Speaker 2 (15:59):
I think it's it's such an interesting concept because like
smell and taste are definitely something that can kind of
transport you back in time, Like if you smell something
or you taste something, all of a sudden, you're like,
oh my god, this toy reminds me of this one time.
And while talking about grief and maybe people that you've lost,
(16:20):
I find it the show's got to be such a
almost a time machine for people that I guess that
come on the show. What's something that you've learned from
doing the show that you didn't expect to learn?
Speaker 6 (16:32):
Well, I've learned, on a maybe more of a surface level,
that a lot of people really love Italian food is
their comfort food. I would say that twenty guests so far,
maybe almost fifteen of the twenty have been some sort
of pasta dish, baked pasta, bolognaise, I mean, so many
(16:54):
different types of pasta dishes. Even people who you wouldn't
necessarily expect, you know, not necessarily Italian guests, their comfort
food is Italian food, which.
Speaker 5 (17:05):
Definitely checks out and makes sense. I've learned that people
are much.
Speaker 6 (17:13):
More willing to be open about these topics, and maybe
I thought I kind of figured that if I'm talking
to these people and having these conversations that even though yes,
they've agreed to come on my podcast, that they still
it might be a little tough to get them to
open up about certain things. But people are really open
and really want to talk about it and kind of
(17:35):
go even above and beyond than what I would have
thought we'd be kind of getting.
Speaker 4 (17:39):
Out of them.
Speaker 2 (17:41):
Do you think that's almost like like you guys are
having a like trauma bond experience together, Like do you
think that that's why people want to become so open?
Speaker 5 (17:52):
Absolutely?
Speaker 6 (17:53):
And I think I mean in some cases, some of
my guests, like for instance, Katie Kuric or Amanda Clue,
you know, we both or all lost our husbands at
about the same age. So that's a very specific type
of loss that we kind of can bond over and
have these discussions about.
Speaker 5 (18:10):
But even if it's someone.
Speaker 6 (18:12):
Like I had on recently, Jojo Siwa, who she's only
twenty and she hasn't really had a loss in her life,
but she's had some difficult times because she had to
grow up in the spotlight and it's very you know,
can be very dicey, and she was opening up about
things that she's like, oh my god, I've never really
talked about this before because I think when somebody just
gives you a platform and be like, hey, let's talk
about things that you know, especially if you're you know,
you're an actor or you're a comedian or a musician,
(18:35):
you know, you don't always talk about the bad stuff.
You're always kind of talking about the good stuff. And
so when somebody's like, let's talk about this, yeah, people
are like, oh, wait, I finally have this opportunity to
kind of get this off my chest.
Speaker 3 (18:48):
I think these things are so incredibly important because it's
part of the human condition, it's part of the human experience,
and we all go through waves of loss and sometimes
even you know, being in the spotlight we are, it's
hard to find a moment to talk about this because
you never want to, you know, bring the volume down,
you know, like with like your persona or kind of
(19:08):
what you're doing, or you know, sometimes you see people
you know, having this sort of an emotional moment on Instagram,
and sometimes it feels appropriate and sometimes it doesn't. But
I think having a place like your podcast to talk
about this kind of stuff, and I think a lot
of people will listen because there everybody kind of is
going through something. You know, that that statement where you know,
you always want to be kind to someone because you
never you never know what they're going through. You never
(19:31):
they're holding in on the inside, and it's nice to
have a place to go just talk and chat.
Speaker 4 (19:37):
Yeah, be kind for everyone you know is fighting a
hard battle.
Speaker 1 (19:40):
That's right.
Speaker 4 (19:41):
Who has had the weirdest comfort food?
Speaker 5 (19:44):
I think Nick viel Nick His was.
Speaker 6 (19:50):
Toast with peanut butter and pickles, And keep in mind,
I have to eat all these foods too.
Speaker 2 (19:56):
Yeah, so do you make it or do they bring
it with them? Like how does that work?
Speaker 5 (20:00):
So for that, obviously we make that because that's very
very simple.
Speaker 6 (20:05):
But a lot of people their comfort food is like,
for instance, Jeff Ross, his was beef ribs and a
pastrami sandwich like so that we ordered like a well
known ribs place in la and then Canter's Deli because
he like Canter's Deli. So sometimes people want a specific restaurant,
like they want pasta from Pace, you know, so we
(20:25):
ordered that. But then sometimes if it's something simple or
like a grilled cheese, you know, like we'll make that
because we do have a great kitchen at our studio,
But it just depends on what it is. But yeah,
the peanut butter and pickles, I was like, well, I mean,
and I'll eat anything. I mean, I'm sure you guys
will be adventurous with eating two of course.
Speaker 5 (20:43):
But I was like, oh, that's gonna be weird, and
it was actually not horrible.
Speaker 1 (20:48):
Yeah.
Speaker 2 (20:49):
I feel like that was from Natalie, his fiance, who
was probably very pregnant when you did this.
Speaker 4 (20:53):
That he was just transferring over what I thought.
Speaker 5 (20:57):
But he said because he grew up with eleven siblings.
Speaker 6 (21:01):
Yeah, that that was, you know, a very easy, affordable
snack when he was growing up because it was easy
to make for a lot of kids.
Speaker 4 (21:09):
So yeah, that's wild.
Speaker 5 (21:11):
Highly recommend ten out of ten.
Speaker 4 (21:15):
Really you think it like it tastes good?
Speaker 1 (21:16):
Yeah, peanut butter and pickles.
Speaker 5 (21:18):
How about this? It's worth a try.
Speaker 6 (21:19):
It's not something that I'm really actually going to make
for myself, you know, on the rag, but it was
worth a try.
Speaker 1 (21:27):
Yeah.
Speaker 3 (21:27):
It sounds like a Nickelodeon show, doesn't it, right, Peanut Yeah, factor.
Speaker 2 (21:35):
The dog's name is Pickles and the kid's name is
peanut Butter. Yeah, for sure. Before we let you go,
I wanted to share a quick story. I actually interviewed
Bob back in my radio days when I was a
morning show host in Nashville, and he was doing like
zanies over there, and he was so lovely. I was
(21:56):
very nervous because you know, sometimes you get and I
was doing a morning show, you get comedians in the
morning and they're not super pumped to be anywhere. And
I was always a little on edge when I was
doing interviews with comics. And he was so lovely and
even funnier than I knew he was, you know, just
from his stand up, and was so kind and everything.
(22:17):
So I just want you to know that he left
a mark on you know, a young radio kid in
Nashville fifteen years ago.
Speaker 5 (22:25):
So thank you for saying that. And it's true.
Speaker 6 (22:28):
He was so even in the mornings when he had
to wake up sometimes at five or six because he
had to be on the air, you know at eight am.
Yeah time, he would somehow and he liked to sleep in,
but he would somehow pull it together. And he was
always so quick and witty and off the cuff and
just funny even when he was super tired. And that's
(22:49):
you know, it's so wonderful to hear that from you,
thank you, But that was the overall sentiment from every
radio host I've talked to you since everyone says the
same thing that he was just always so kind to them,
and and that's just wonderful to hear.
Speaker 5 (23:04):
So thank you.
Speaker 3 (23:08):
I met Bob in an airport in Miami. That was
the first time I met him. I met him a
couple of times, just sort of like random places. We
just sort of bumped into each other, right, and and
he walked up to me and he said, he said, dude,
my mother and he said, Efan loves you right.
Speaker 1 (23:25):
And out of the blue.
Speaker 3 (23:26):
And it took me a second ago, like let's Bob saget.
And he started telling me it's like like you know everybody,
it's like all the cooks on television. She just thinks
you're the real deal and she just loves you. He goes,
can I get a picture? And I'm gonna send the te.
Speaker 6 (23:38):
He probably said she likes handsome people. She would he
would always say that he would always be like my
mom like loved stamos, you know, because yeah, Mom, like
he only likes or she only likes handsome people and
only likes people who are good looking, and like that
was his joke about his mom all the time.
Speaker 5 (23:54):
So that's if he didn't say that to you, I'd
be shocked.
Speaker 3 (23:58):
It's on my Instagram thing. I'm trying to dig through
it and trying to find it right now, but if
I can't, because it's probably buried.
Speaker 1 (24:03):
It's a couple years ago.
Speaker 3 (24:04):
But but he was just so charming and then we share,
you know, we got each other's phone number, and then
we just stay connected.
Speaker 1 (24:10):
You know.
Speaker 3 (24:10):
It was just occasionally he would text me and I
would text him, and and he was just always like
so funny and so witty and so warm and so opened.
And then you know, and I also loved his sort
of you know, his naughty humor right when he kind
of went blue. And I think some of his stuff
is just so incredibly funny and just what a great guy,
(24:31):
and what what a tragic loss. Thank you for you know,
even like my wife makes me great. And I know
you added so much to his life and I'm sure
his he he really expelled upon the last part of
his life being so fantastic because you were in his corner,
and uh, and I just I want to thank you
for that because he just he made so many people smile.
Speaker 1 (24:52):
Yeah, thank you.
Speaker 6 (24:52):
And that's something that you know, I take with me forever,
and I take it very seriously to keep you know,
forever and ever like just you know, doing what I
can to keep his I mean, I don't even have
to work hard to keep his legacy alive, because he
does it on his own. But anything I can do
is something I take very seriously forever.
Speaker 5 (25:09):
But Tyler, if we have one more minute, Yeah, we
have one more minute. Yeah, talk about something huge?
Speaker 1 (25:14):
Hello, what are you talking about?
Speaker 5 (25:16):
Special Forces?
Speaker 1 (25:17):
Oh my god, Yeah, I forgot you did that? Yeah? Yeah, yeah, yeah?
Speaker 6 (25:19):
How was that?
Speaker 1 (25:21):
Was that? Psycho or what you like? So you did
season two? I did season one?
Speaker 5 (25:25):
Yeah?
Speaker 3 (25:26):
Oh my gosh. Okay, and this is wells. Have we
ever talked about this on this on the show Special Forces?
Speaker 4 (25:32):
If you talked about it, you.
Speaker 3 (25:35):
And I have talked about it, Yeah, we talked about
on the air, or we just talked about.
Speaker 4 (25:38):
Personally, I think just personally personally.
Speaker 1 (25:41):
How was your experience?
Speaker 6 (25:43):
I loved it was the hardest thing I've ever done,
but also the most incredible thing I've ever done. So, now,
you were in the desert in the summer, which is
crazy to me, which almost sounded better because I hate
being cold. But we were in the winter in New Zealand,
so it was it was like in thirty so it
wasn't brutally cold, but it was cold, and it was
(26:06):
you know, we had a great group. And but it's
as you know, it is no joke. It is absolutely
no joke. It is as real as could be. You
were sleeping on the military cots, you have absolutely nothing.
I had to comb my hair with a fork and
it was.
Speaker 5 (26:24):
It was great. Like the bathroom situation's crazy. You know
that you have to go everywhere in hairs, like even
in the middle of the night. If you have to
go to the bathroom, it's like somebody has to go
with you.
Speaker 1 (26:32):
Yeah, and I took I took a number two with
scary spice. My next word.
Speaker 6 (26:38):
It was like Tom Sandoval, but like my bathroom buddy. Yeah,
Jojo Siwa were my bathroom buddies. But it was it
was crazy.
Speaker 5 (26:47):
It was no joke.
Speaker 1 (26:48):
But you saw everybody naked. You don't have a choice,
Oh you don't.
Speaker 5 (26:52):
There's no privacy.
Speaker 6 (26:53):
But I knew that the challenges weren't going to get
to me, like I didn't have a fear of doing
the the challenges, like it.
Speaker 5 (27:02):
Was like, throw me off of a helicopter. I don't care.
Like none of that stuff bothered me. I was excited
for that.
Speaker 6 (27:09):
What was freaking me out was the sleep situation, knowing
that I knew I wasn't going to sleep, and then
that really takes its toll on you because I was
there four days and then the.
Speaker 1 (27:22):
Whole Yeah, the whole show lasts ten days.
Speaker 5 (27:25):
Ours was eight eight.
Speaker 4 (27:27):
That's crazy.
Speaker 6 (27:27):
So I made it halfway and I knew that it
was going to be the endurance stuff because you know,
we had a lot of Olympians, we had a lot
of professional athletes and people who were just a lot younger.
Speaker 5 (27:39):
You know, I did it at the time, I was, yeah, it.
Speaker 6 (27:41):
Was not even a year ago, so I was still
forty four, and I'm like, I know, my I can't
run ten miles uphill with a fifty pound backpack on
for length of time, Like, I know, my back's going
to start hurting, my knees are going to start hurting.
Speaker 5 (27:53):
Like even though I'm in shape, I knew it was
going to kick my ass.
Speaker 6 (27:56):
And that's ultimately what got me was the endurance, never
like the actual challenges.
Speaker 3 (28:02):
So you know it was actually really really kind of
terrifying too because like the added equation because we were
in the Jordanian desert, right, and one hundred, one hundred
and fourteen degrees every day, right, And then the weird
thing about it, because it's the desert, it would it
would get down to like the the upper forties at night.
Like the temperature swing was just wild. It was freezing cold,
(28:23):
you know, like like like hypothermia cold at night, and
then just insanely hot during the day and it would
get hot you know, it would sort probably start breaking
one hundred around nine am.
Speaker 5 (28:34):
Wow, Yeah, ours is pretty consistent.
Speaker 1 (28:36):
You know.
Speaker 6 (28:36):
It was like low high thirties, low forties, and if
the sun was out during the day, it'd maybe be fifty.
And it was pretty pleasant, but you know, we had
so many layers, and then we had to keep the
e then going at night with the firewood to make
sure we didn't freeze it down in the middle of
the night.
Speaker 4 (28:53):
It was crazy, it was.
Speaker 3 (28:54):
It was probably one of the realest things I've done,
because I've been invited on a bunch of stuff and
talking to Welles about this early when we first started
the podcast.
Speaker 1 (29:02):
Dude, like I turned down.
Speaker 3 (29:04):
The Bachelor, they asked me the Bachelor. I don't know,
A long low two thousand and three, two thousand and four,
A long time ago. I turned down The Apprentice. I
turned down Dancing with the Stars because it just felt
like it's not my brand, you know, it's not what
I want to do. And but this thing popped up.
I'm like, Okay, you know, I like this kind of thing.
This is kind of fun. I like tactical stuff. I
(29:25):
you know, I hunt. You know, I feel like I'm
in reasonably good shape to be fifty three years old.
I think I'm a pretty good shape. So I said, okay,
let's just go.
Speaker 1 (29:34):
Now.
Speaker 3 (29:34):
The weird thing about my experience was I have a
restaurant at the Chase Center, home of the Golden State Warriors,
and this is twenty twenty two. Okay, so this this
season was starting to like percolate and go up and
down kind of like where we are right now.
Speaker 1 (29:49):
Right so we're we're.
Speaker 3 (29:51):
In ninth place in the in the in the Western Conference,
and I can't remember exactly where we were, but you know,
you signed the contract in Jane, where at least I
did anyway, right, And I didn't know that the Warriors
were going to go to the fucking finals, right, So
the Warriors are my business partner. My restaurant costs twelve
million dollars to build out then, and we love each
(30:13):
other to death. And I know when we signed the
contract in twenty nineteen, it was like we were just
sort of laughing, going, Okay, what happens if we win
the championship? How crazy is this place going to be?
And then two thousand, you know, So we signed the
contract in January, and then they started to rise up
through the play in tournament, and then they made it
(30:34):
to the playoffs, and then the night they took my
cell phone away because they had they had won the
Western Conference and we found out they're playing the Celtics,
and I'm in the desert, and I have like, this
is probably one of the biggest professional conundrums I've ever
been in, because I've signed a contract for this and
the money was pretty good, but I have a professional
(30:57):
obligation on the other side, that is reality, right, TV
TV's fake, right, I mean this but this is really
really real. But then I run restaurants, right, right, and
so so I said to myself, if I leave today,
I can be on a plane tonight and I can
be home for game two.
Speaker 6 (31:16):
Oh so you had a whole other thing going on,
because I remember you had said you were were like,
you know, it was a really scary challenge, and you're like, uh,
You're like, I don't want to get hurt on this,
Like if I get hurt, you said, it's like it
was your wife's birthday. You're like, that'd be really bad
if I got hurt. And so you had a whole
other level that you can't really well.
Speaker 3 (31:33):
So you've got cameras on you. You got cameras on
you twenty four to seven, And who are you going
to workshop?
Speaker 1 (31:38):
You're out with? Right? Who are you going to? You
know what I mean?
Speaker 6 (31:41):
Because everyone there is like stay, stay, stay, stay, you
gotta stay.
Speaker 3 (31:45):
It was it was super weird because I was like
the first one to walk out. So okay, so but
I left right. So, but but everybody got hurt. I
mean everybody, well nobody.
Speaker 5 (31:55):
But it's a real thing. It's real life.
Speaker 1 (31:57):
Yeah, but here's the deal. Like, I feel like I
did the right thing.
Speaker 3 (32:00):
So doctor Drew Pinsky almost had a heart attack, right,
I mean he literally like.
Speaker 5 (32:04):
Had he had heat exhaustion.
Speaker 1 (32:06):
Heat exhaustion had to be taken out.
Speaker 5 (32:08):
Katelince.
Speaker 6 (32:10):
I was gonna say, you know this very well because
I watched your season literally ten times.
Speaker 5 (32:14):
To prep for my season. I know her like verbato.
Speaker 3 (32:19):
I think she she fractured her spine right when she'd
l out of the helicopter into the red sea, right
and uh and then gosh, you know, uh uh scary spy.
She heard her knee like like everybody kind of walked
out with some sort of injury in a way, right,
and so any anyway, that's sort of a separate thing
all together, Like the like the challenge was scary, wasn't
that scary? But I felt what would have been tragic
(32:40):
as if the owners of the are the Warriors on
Game two, which we won, by the way, and they
walked into the restaurant to celebrate, and then where's Tyler.
Speaker 1 (32:50):
Oh he's in the desert.
Speaker 3 (32:51):
Oh play an armby in all right, right, and we
won this championship and we've been working on this crazy
thing forever and and you're not here. So I just
like I just had this moment where I'm like, I
gotta I gotta get out of here. I got to
bounce now. So I literally walked up the guy and
the and the first thing said in my head because
like it was and oddly enough, it happened to be
on on May.
Speaker 1 (33:13):
Thirty first, which is my wife's birthday.
Speaker 3 (33:16):
And then the last thing my wife said to me
because because we had to like file for like uh
we we had to apply for a crazy level of
insurance and then we actually had this extra policy that
we had we had signed up for that I could
get a helicopter metavacked out of there if I needed
to write. Because literally, like you, if you really kind
(33:38):
of play the game like it's up to you to
go all the way, and then you can hurt yourself,
you can really really seriously injury yourself. And so like
the first thing that's kind of came to my head,
it is like, listen, today's always birthday. I told her
I wasn't gonna get hurt. I'm leaving. I literally pulled
off my arm and I gave it to him, and
and then so, uh, six hours later, I was on
an airplane from uh from uh Mon to Dubai, Dubai
(34:01):
to San Francisco, literally and twenty four hours later, I
was in the restaurant and we won Game two, and
it was like, there's jay Z, there's you know, there's
like the commission of the NBA, there's the Lake Ups,
there's all these people, and I'm like, I absolutely did
the right thing.
Speaker 5 (34:16):
Okay, So here's my question.
Speaker 1 (34:18):
Totally the right thing.
Speaker 5 (34:19):
Here's my question.
Speaker 6 (34:20):
If there was like a Special Forces redemption season, would
you do it?
Speaker 4 (34:27):
You know, would you go back?
Speaker 6 (34:29):
If a van pulled up right now, was like, get in,
it's your chance, Jesus, you know I had I would
in a heartbeat, I'm like praying for the band to
pull up.
Speaker 5 (34:37):
I want to go back so bad.
Speaker 1 (34:39):
I think I think I think I would.
Speaker 3 (34:40):
I think I would probably train a little bit differently,
right if they said okay, you're doing it, and like,
you know, like ninety days or know, I had six
months of pre for that or four months.
Speaker 5 (34:48):
I had eight days.
Speaker 1 (34:49):
Get really, oh my good.
Speaker 6 (34:52):
In that eight days, I was running up my hill
because I'm here in the hills like in La I
was running up my hill with a backpack full of
fifty hounds just every day, just like running like that.
Speaker 5 (35:02):
And I mean I'd been training in general, but I
trained my ass off for the eight days.
Speaker 6 (35:07):
I mean it maybe helped a little bit, but clearly
didn't didn't.
Speaker 5 (35:11):
Do the trick.
Speaker 3 (35:12):
Well, it was definitely definitely the conditioning I think is
crazy because we were running in very deep blue sand
and the backpacks had to be was forty seven pounds
and you had to weigh them.
Speaker 5 (35:24):
Yeah, it was fifteen kilos. And we had to put
sand in on the sand bag.
Speaker 3 (35:27):
At the Yeah, we had to sand bag it. And
and god, I remember, like was it night one because
I was there for three days, right, and so gosh,
there was so many All this stuff was the PTSD,
the whole thing.
Speaker 1 (35:38):
Did you have like that therapy guy that called you
before and afterwards? Do you have the whole thing?
Speaker 4 (35:42):
Oh?
Speaker 6 (35:42):
Yeah, and then like five times after to make sure
that you weren't having mental breakdowns until the show aired.
Speaker 3 (35:47):
Yeah, yeah, I mean it was. It was pretty It
was pretty scary. So we had like this hell night
the first night. Dude, they had this pool. It was
so incredibly scary because they would dunk you in the
middle of the night, They would wake you up in
the middle of the night, and then you had to
get thrown into this pool. And the pool felt like
it had no bottom. It was a very small, shallow pool,
(36:07):
so you felt like you were drowning. And then this
other thing that they like, I just like, there's no
way I'm doing this because I'm just not going to
get through it. You had to you had to kind
of crawl through this like oh yeah, that this pipe thing,
and I'm like, this is just I'm gonna get stuck.
Speaker 1 (36:20):
You guys are gonna have to saw me out of here.
Speaker 6 (36:22):
Like we've become friends since with them, with the DS,
We've had like dinners with them.
Speaker 5 (36:28):
They probably come down, we like get together with them.
It's so great.
Speaker 6 (36:31):
They're like once you're not in that scenario that all
of a sudden they're your besties and you're like, oh
my god, you're so nice, but you were just evil
five minutes ago.
Speaker 3 (36:40):
And and that's the whole thing. I mean, honestly that
that's the whole thing. And they couldn't have been nicer
or more professional, especially when when I just I just
kind of like I pulled my armband off and I
gave it to him, and right after that they sort
of broke character and like summer in.
Speaker 1 (36:53):
California, let me get your steak love to have you.
Speaker 3 (36:55):
Thanks for doing this blah blah blah your brain just
to be here and and uh and.
Speaker 1 (36:59):
Yeah it was wild. I don't know.
Speaker 3 (37:00):
My wife would probably go like, don't you do it?
But I probably would talk myself into something like that.
Speaker 1 (37:06):
Maybe. I don't know. I think about it. If it
would be you and me, I do.
Speaker 5 (37:10):
I've recommended to Fox.
Speaker 6 (37:12):
I have said, can there please be like an All
Star or like a Redemption season because I'm.
Speaker 1 (37:17):
In sot there love that Monto.
Speaker 5 (37:21):
Well you can join or you should, you should go
for like.
Speaker 4 (37:23):
The first time you new.
Speaker 2 (37:27):
They've asked me to do that show a couple of times.
No way in hell like doing that show for you?
Speaker 1 (37:31):
Good, good for you, good for you.
Speaker 4 (37:33):
No thank you.
Speaker 2 (37:34):
But I'll tell you what though. I'll tell you what though.
I think that you and Tyler Kelly need to need
to do a comfort food episode and do the trauma
bond of just doing Special Force.
Speaker 1 (37:45):
So we do that. Can I hop on your podcast that's.
Speaker 2 (37:48):
The show right there and you have to cook the
bullshit that you have to eat there when.
Speaker 5 (37:53):
You're in LA.
Speaker 6 (37:54):
I would be so honored if you if you come
to my studio, we have an incredible kitchen.
Speaker 1 (37:59):
Yeah, we can cook.
Speaker 5 (38:01):
Something together and then we can trauma bond over Special Forces.
Speaker 3 (38:04):
For sure, it was one of the most traumatic things
I've ever done. And gosh, I mean honestly for for
you know, weeks after that and so like, what did
we just do? And did the text messages of Montel Jordan?
You know he broke his Yeah, we're best buddies. He's
the best ye. Yeah, so many people off that show
is just yeah.
Speaker 6 (38:22):
Close with like you know, Jack Osborne, Jojo Siwa, like
Nick Vile, I mean, all these people. Tom sanderbal is
a love hate situation. But you know, like I think
many people would feel about him, but uh, he busted
his ass though there I have respect for what he
did on Special Forces because he did work really hard.
(38:43):
But yeah, it was a it's a cool experience. It's
a cool experience and I love talking about it.
Speaker 5 (38:48):
It's very fun.
Speaker 1 (38:49):
So it was very fun.
Speaker 3 (38:50):
So you and I have a subject matter to trauma
bond over, and then we'll ease, we'll make some good recipes,
we'll have a good time with it.
Speaker 4 (38:57):
Well, are you in la yep?
Speaker 5 (38:59):
Okay?
Speaker 6 (38:59):
So then you can then come and eat the food
that we made correct.
Speaker 4 (39:03):
I'm there.
Speaker 1 (39:04):
Yeah.
Speaker 5 (39:05):
I appreciate you guys having me. This was so wonderful.
Speaker 3 (39:08):
Congratulations on the podcast. I think it's great. While we
were chit chatting, the producer went through my Instagram page
and found this lovely picture right.
Speaker 5 (39:16):
Oh his hair so long there. Oh, thank you for
showing me.
Speaker 1 (39:21):
And that's special.
Speaker 5 (39:22):
Oh oh it's on Bob's Yeah.
Speaker 3 (39:24):
Yeah, yeah, so it's like it was on Bob's. Thing
is yes, a chef and a stand up walk in
to an airport? Good omen my late mother's favorite television
chef ever Tyler Florence and Drew Someseulf isn't that great?
Speaker 5 (39:35):
That is great? Thank you well, he adored you so.
Speaker 2 (39:39):
Well me So it's great for Food with Kelly Rizzo
is available anywhere you get your podcasts. Go listen to
it immediately. And the upcoming episode with Tyler and Kelly
talking about their trauma bond on Special Forces. It is
coming out soon, Kelly. Thank you so much for coming
on too.
Speaker 1 (39:57):
Dudes.
Speaker 4 (39:58):
We really appreciate it.
Speaker 5 (39:59):
Thank you guys so much. I really appreciate it.
Speaker 1 (40:01):
Great talking to you as always.
Speaker 4 (40:03):
All right, Tree, all by guys.
Speaker 2 (40:05):
All right, guys, thanks for listening Follow us on Instagram
at Two Dudes in a Kitchen.
Speaker 4 (40:09):
Make sure to write us a review and leave us
five stars.
Speaker 1 (40:13):
We'll take that and we'll see you guys next time.
Speaker 4 (40:15):
I see you next time.
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