Episode Transcript
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Speaker 1 (00:00):
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center.
Speaker 2 (00:04):
For more than fifteen.
Speaker 1 (00:05):
Years, this dining duo has been eating their way through
New England, mixing it up with top chefs, jumping behind
the line of the hottest restaurants, and giving you the
inside scoop on where to wine, dine, and spend your time.
So get ready, it's Food for Thought giving you something
to chew on.
Speaker 3 (00:21):
Hey, everybody, welcome into Food for Thought. Billy Costa here,
and so we're coming up on fourth of July. It's
next week, and obviously you know there are a lot
of events, a lot of happenings going on around the
fourth of July throughout the city of Boston as well
as the Navy Yard and Charleston. So I've got my
friend Macy on the phone from Ocean Haven's Macy you there.
Speaker 4 (00:44):
I'm there, Billy. It's great to hear you.
Speaker 2 (00:46):
Well, great to hear you.
Speaker 3 (00:47):
It's a big week down there in the Navy Yard
and Charlestown and Charlestown Harbor and Boston Harbor. So we're
counting on you to give us some of the goods. Okay, sure, see.
First of all, say hello to my friend Jose Duarte,
one of the top chefs in the country from Well
Toronto and now Timbo twenty two.
Speaker 2 (01:06):
So say hello to chef Macy.
Speaker 4 (01:09):
Hello, how are you?
Speaker 5 (01:10):
Hi, Macy, how are you.
Speaker 4 (01:12):
I'm doing pretty well. It's great to meet.
Speaker 5 (01:14):
You, great to talk to you.
Speaker 3 (01:15):
Okay, So Macy right now is sitting right on Boston Harbor.
That's where their offices are for Ocean Havens. And by
the way, shout out to Chuck and Nan. Are they
in town right now? The lagasses? They are, Oh good,
So maybe I'll see them around the docs over the holiday.
So speaking of which, Okay, walk us through it now.
I know that there's a set of fireworks July second
(01:38):
in Boston Harbor, right.
Speaker 4 (01:40):
That's correct. So Harbor Fest is Boston's annual celebration for
Independence Day, and it's going to start on July second,
which is this upcoming Wednesday, And that's when the Harbor
fireworks are going to start. They'll take place around nine
to fifteen pm. But before they begin, there's going to
be a concert in Christopher Columbus Park with the US
(02:03):
Navy Band that leared around seven forty five and they
put on a great show, and it's in a great location.
It's a beautiful park right on the water, so you'll
be right where you need to be to catch those
harbor fireworks.
Speaker 3 (02:13):
Okay, when is that concert again? Because I want to
see that or hear it.
Speaker 4 (02:17):
Yeah, it's July second, this Wednesday, and it's going to
begin at seven forty five and.
Speaker 2 (02:24):
It's right in the harbor. Where's it going to be.
Speaker 4 (02:27):
Christopher Columbus Park, which is right by the north end
on the waterfront.
Speaker 2 (02:32):
That's where the big outdoor pool is.
Speaker 3 (02:36):
Yeah, okay, I went there a lot as a kid,
the pool in the north end there.
Speaker 2 (02:39):
Okay, so that's good.
Speaker 3 (02:40):
So July second, by the way, wasn't it a week
ago the US Army Band was performing on the Esplanade
I believe.
Speaker 4 (02:48):
So yeah, that's a great band as well.
Speaker 2 (02:51):
So now we get the Navy band and why not?
Speaker 3 (02:53):
So okay seven five that night and then it's the
fireworks over the harbor.
Speaker 4 (03:00):
Yes, on Wednesday, July second.
Speaker 2 (03:02):
Okay, take us from there. What happens next?
Speaker 4 (03:05):
Well on the third. Harbord Fest continues on Thursday the third,
with a lot of events throughout the city, including a
salute to the US Army to fiftieth anniversary, the Macy's
Great American Fashion Show, and lots of live music and
even a block party on the third of July.
Speaker 3 (03:23):
Now, where is all that happening? There's a Macy's Fashion show.
Speaker 4 (03:27):
Yes, the Macy's Downtown location. They do an annual event
that showcases lots of fashion trends from a lot of
great designers.
Speaker 2 (03:37):
Okay, all right, all of this.
Speaker 4 (03:39):
Live music is going to be taking place downtown Boston
leading up to the Shore Leave block party. Downtown crossing
the Summer Street stage in Boston is where that's going
to be taking at the live music all throughout the day.
Speaker 3 (03:54):
Jeffer, Jay, let me ask you something. When was the
last time you were at a block party?
Speaker 5 (03:58):
Oh my god?
Speaker 2 (03:59):
Yes, what I mean old school is what we're talking.
Speaker 5 (04:02):
Here, fifteen twenty years ago.
Speaker 3 (04:04):
There you go. All right, So there's July third. What's
happening on the actual fourth? Obviously, the Espimanad, Oh Bell
Bivdevo are performing at the Esplanad this year for the
fourth as is Leanne Rhymes.
Speaker 2 (04:16):
Wait a minute, Wow, Wait a minute.
Speaker 3 (04:18):
Didn't Leanne rhymes teeth just fall out when she was
performing the other night. I know you're laughing, Jose's laughing.
Speaker 2 (04:24):
No, we had that on the Billy and Lisa Morning Show.
She has some issues with her teeth and she was
singing and out came the teeth. So, okay, Macy, this
is not you don't have to worry about Leanne rhymes.
She's going to be fine, all right. So it's great, Okay,
the Esplanade right, yes.
Speaker 4 (04:40):
On the fourth, there's going to be the Boston Pops
Fireworks Spectacular on the Estlenaud. It's going to begin it
around eight pm. Lots of live music, which is always
a great show with guests as you mentioned, and then
the fireworks show in the evening, which is super.
Speaker 2 (04:55):
Fun, unbelievable. All right, anything else coming.
Speaker 4 (04:59):
Up after the fourth of July. I'll mention that Ocean
evans'sts their annual movie night at Boston Harbor's Shipyard of
Marina in East Boston. That one's gonna be July sixteenth.
It's a Wednesday evening and this year we're showing Mawana too.
Speaker 2 (05:14):
Oh okay, Miwana too. Okay. So that's July sixteenth, and
what happens after that.
Speaker 4 (05:24):
One of my favorite things in the summer is in
the North End of Boston. They do annual food feasts,
which is like every weekend throughout August, there's a different
festival honoring a different saint that has a lot of
Italian history, culture, music, food. Of course, no shortage of
(05:44):
great food all weekends throughout the month of August. My
favorite one to attend the Fisherman's Sea. That's the big one.
It ends with the flight of the Angel whill they
have an angel fly over the streets of the North
End and it's super fun to watch. And that one's
going to happen on August seventeeks.
Speaker 3 (06:04):
You want to hear something funny, Macy. When I was
a teenager, you ready for this one, Jose. When I
was a teenager, my brother and I had a band
and every year they would hire us to play at
the North End Feasts up on the bandstand, and they
still do that now. They still have concerts on the
stage at the North End Feast. But the Fishermen's a
big one. Saint Anthony's is always a big one.
Speaker 2 (06:26):
Okay.
Speaker 3 (06:27):
So that's throughout the months of August, yes to so
every weekend.
Speaker 4 (06:33):
Meet Boston's a great blog post with all the dates
outlining of the whole schedule. You can find that on
their website, Meet Boston dot com.
Speaker 3 (06:41):
And by the way, you could also check out my
TV show Meet Boston nine thirty on Saturday mornings on Nesson, Boy.
Speaker 2 (06:47):
You know what, Macy, We're connected more than ever.
Speaker 4 (06:51):
We sure are.
Speaker 3 (06:52):
Okay, we got to go, but thank you so much
for the update. We get a lot of activities to
tell people about, and I will spend a lot of
time doing that over the next few days. On the
Billy and Lisa Morning Show, Macy, say hi to everybody
at Ocean Havens.
Speaker 4 (07:05):
I will thank you, Billy.
Speaker 3 (07:07):
Okay, bye, boy. I was surprised by some of that stuff.
There's a lot going on.
Speaker 5 (07:11):
It's busy BC beginning end of the beginning of July.
Speaker 2 (07:15):
You got it. Oh, we got to take a break.
I'm looking at the clock.
Speaker 3 (07:18):
Chefose d'Arte is in studio. He's got a brand new
cookbook out. We've got so much to talk about. He
and I have spent time in Italy together, so we've
got a lot of stories to tell too.
Speaker 2 (07:29):
But take a break. We'll be right back.
Speaker 1 (07:30):
You're listening to Food for Thought, brought to you by
The Box Center and Salem Waterfront Hotel in sweets.
Speaker 3 (07:37):
Hey, guys, so welcome back to Food for Thought, Billy
cost to hear it again. Thank you to Macy from
Ocean Havens for giving us all that important information about
the Fourth of July holidays, which start by the way,
events activities are going on now, but next week it
blows up around the city. Okay, So my buddy, chef
Jose Duarte is in studio with me right now. The
(07:58):
main reason I had him come, it's because, Chef, you've
got a brand new cookbook. It is beautiful, So congratulations,
it's called Toronto.
Speaker 2 (08:07):
What made you decide to do a book?
Speaker 5 (08:10):
I think that I always wanted to put some of
these stories and agnetos and recipes in a book, and
I had the opportunity to do it with Alison Arnette,
who worked for the Boston Globe and helping with the
writing part. And there was such too many, too many
things that happened during those Taranta twenty years that they
(08:33):
needed a book. So what we did is we have
some stories and travel and how Taranta was this marriage
of Peru and an Italian cuisine. So we we traveled
to Peru. We traveled to Italy, we interview, we took pictures.
We sort of like took the essence of what Taranta
(08:55):
was and we put it on this book.
Speaker 3 (08:56):
It's funny you said that, because as I look at
the book, and I have for a few days, I
was lucky enough to get an advanced copy, by the way,
autographed by you and signed to me. And the minute
I started looking at the pictures, one of my first
questions to myself was I wonder where he was when he.
Speaker 2 (09:14):
Took these pictures. So, in fact, a lot of them
are in the homeland.
Speaker 5 (09:19):
Yeah, and in Italy as well, so we we this
was a five six year project. We basically set the
time to travel with Alison and a photographer who's Daniella
ta Lavea that that was kind enough to come to
Boston to take some pictures in Boston. All the food
(09:40):
shots were done in Boston and all some of the
pictures of Boston. But then we did in Peru. We
had two areas of Peru that we cover. We went
to the jungle of Peru to to a place called
a Pukalpa to actually visit the harvesting of the piche fish.
We did that and also we went to the Andes
(10:03):
where the Santa Cruz Lodge is the social impact project
that we have in the central and in regional Peru.
And we we took some beautiful pictures of scenery and nonsense.
And then we went to Italy. So we went to Italy.
We met our friend Mario Ocea, who used to have
(10:24):
and Profordo his feature. There's a picture of Mario in
the book. And we also extracted some recipes of my
wife's family and we got to spend some time with
in all these areas where some of these recipes started,
and we have we documented it with pictures and stories,
so that the book is not only a cookbook. Is
(10:45):
it's an interesting thing because when I was little, I
grew up in Venezuela and I didn't speak English. When
I was six seven years old and my parents used
to get National Geographic. It was mailed mailed to us
and you will come into the Manila envelope to the box,
so it will run to the pure box every month
(11:06):
to get this copy. And I really loved the pictures.
I didn't care about what they said. I mean, it's
just like it was. It was so you know, nice
to to to to imagine and to see this picture.
So I wanted to do something that had also that
essence that there wasn't just a book with dishes. This
this book has a whole story of Taranta food. Why
(11:31):
some of the dishes became those dishes.
Speaker 3 (11:34):
Well, you achieved your dream because much like National Geographic,
your pictures jump right off the page. And as you
talk about traveling to Peru and to Italy, I can't
help but think back at a trip to Italy that
you and I and Jenny Johnson took together. We shot
our show did you do both systems?
Speaker 5 (11:57):
And yes? Both with the uh we did the Moufy
Coast was the first, the first show we did it
and it was Positan Rental. We also visited a couple
of wineries in there and then the second one was
in Sicily and that also we got to cook in
(12:21):
a we went shopping. The part of the show is
I remember Adam Chini is in the street and then
we also went shopping for Fennel and Botarga and olive
oil and I think an olive oil brand was a
feature was a sponsor in it.
Speaker 6 (12:35):
So it was.
Speaker 2 (12:39):
Sponsor, so we had to.
Speaker 5 (12:40):
We did like a cooking show with it was actually
a costa. It was a guy in Tennis, No Costa.
He was an Italian guy that had your last name
as well as a chef. Used to work for Joe
Pashi or something, and he was there too. He was Sicilian.
But anyway, Anna, Anna, my wife had to go, and
she was she was singing.
Speaker 2 (13:00):
Remember wait a minute, wasn't there a moment whilst she
was singing?
Speaker 6 (13:04):
Somehow my back went out I had never had in
my life, and to this day I have exactly and
she I was like in excruciating pace and was during
the cooking class.
Speaker 5 (13:17):
That we had inly And next thing, you know, Anna
is like trying to put Billie's back in place.
Speaker 2 (13:24):
And it's been said ever since. There you go, some
funny stories I'm telling.
Speaker 3 (13:30):
No one always jumps right out at me anytime. Oh God,
what was our last stop in the Moufee Coast?
Speaker 2 (13:37):
Uh? Up on the top of the mountains? Uh? Why
do I forget the name of it?
Speaker 3 (13:41):
Anyway, you and I did a cooking segment where we
cooked together on a balcony looking directly over to the
volcano mount.
Speaker 5 (13:51):
No, that wasn't the Yeah, that wasn'ta that's what, and
that's where we made the look. I get goosebumps because
you remember.
Speaker 2 (14:00):
Every time I think I remember, I remember that moments
ever in any.
Speaker 5 (14:04):
You used to go early, early to run in the
morning when they said that's a market, we're gonna go
there later. But we made a fennel salad with the
blood the orange because it was in the season of oranges.
So we had this barbera orange and the swordfish. We
(14:26):
used it and we made this salad. Riding from the
setting in the back, I remember perfectly it was. It
was a hotel that was uh facing. One side was
the volcano, but the way of Nexus, Nexus was Nexo's
beach was on the bah. I remember a J.
Speaker 2 (14:42):
If you can imagine this AJ the producer here. This
balcony was in the sky. It was at the top
of a hotel and as you look down you saw
the entire coastline of Taramina and then you saw the
volcano uh Mount, which I think.
Speaker 5 (15:01):
It was bubbling a little bit.
Speaker 2 (15:03):
Yeah, but I think since then, I think it erupted
or something. I think so, But yeah, what a memory,
what a memory?
Speaker 3 (15:09):
But I'm looking at you making love to a fish, which, well,
it's a beautiful picture. But it's interesting to me because
I know that you have a connection with the fish.
Speaker 2 (15:20):
Called pi pi.
Speaker 5 (15:22):
Yes, I mean you you've seen it. I actually brought
a whole fish to a show one time, yes, and
I talk about the fish and all these things. This
is an Amazonian fish. It's it's the scientific name is
that a Pima gas is one of the largest scaled
fresh water fish in the world. It can go up
to six hundred pounds. I mean, it's a really big
(15:46):
it can be huge, huge, and it's a fresh water.
It's a fresh water and then it grows. It's in
the Amazon wa well first not not not in the
lake unless it's but amazons in the Amazon River. And
so this this is a fish that has has lungs,
you know, it breathes, and it's an interesting fish. So
we were able to get some of these fish in
(16:09):
the States and we'll serve it for a while at
the restaurant. Right now, we don't have any stock, but
we're hoping to have some more.
Speaker 3 (16:16):
And Alison Arnette teams up with you on this book.
How do you land on Alison Arnett?
Speaker 5 (16:21):
It was just basically one day talking and I said,
I have an idea of trying to put together these recipes.
I think they're very creative and I think the whole
concept of trying to put this on a book works.
And I was wondering if you would like to write
about it, and she goes sure.
Speaker 3 (16:41):
You know, it's funny because with the book, for the
longest time, people always said to me, especially Jenny Johnson,
my partner, would always say, oh, you need to do
a book.
Speaker 2 (16:50):
We need to At first, Jenny thought I should have
a book on my life, and her husband Robert is
always asking me to let him write the biography.
Speaker 3 (16:57):
Be kept saying you have to do a book, and
I'm like, why do we need another cookbook? And then
Jenny went to work on it. I mean our cookbook,
by the way, A Taste of Boston.
Speaker 5 (17:08):
You're in it, Yes, I'm in it. And it's actually
in some of the bookstores like in the books Serve
the North End. We're gonna put it next years.
Speaker 2 (17:15):
Oh, it's totally right that we pair off.
Speaker 3 (17:18):
We just did the Nantucket Book Festival and it was
kind of cool walking around Nantucket and looking in the
windows of stores and our book was right in the window.
Speaker 2 (17:26):
In stores all over Nantucket. But we got to take
a break.
Speaker 3 (17:29):
I don't even know where to start and where to
stop with you, because you and I have so much
history together.
Speaker 2 (17:34):
We've got so much, so many stories that we could share.
Speaker 3 (17:37):
But we'll take a break and we'll pick it up,
and I promise you when we come back, we're going
to have a mind blowing story. Okay, I can't guarantee
where it's going to come from, but it'll be cool.
Stand by, we'll be right back.
Speaker 1 (17:50):
You're listening to Food for Thought, brought to you by
the Box Center and Sale in Waterfront Hotel in sweetes Hey.
Speaker 2 (17:56):
Guys, welcome back to Food for Thought. I've got chef
Jose de Arte with me, and I told you we
have so many stories.
Speaker 3 (18:02):
But when I met you, you came in a couple
of minutes ago and you said, do you know that
we've known each other for twenty five years? And I'm
not afraid to say it. When I first met you,
I was working on the show Phantom Gormet.
Speaker 2 (18:17):
Right.
Speaker 5 (18:18):
Yes, I think the first show we did was in
the year two thousand, when I had just opened Taranta, right,
and it was I don't remember what we cooked because
we've done we did a lot of those shows.
Speaker 2 (18:31):
Oh we've cooked everywhere.
Speaker 5 (18:32):
Yeah, but it wasn't the year two thousand at the
beginning of Taranta, and then after that we just kept
seeing each.
Speaker 3 (18:40):
Other, you know, like, well, I thought it was interesting
when I first got your book, and you were kind
enough to send me an advanced copy. The book is
called Toronto. Why did you name it after your restaurant,
which isn't open, right.
Speaker 5 (18:52):
So I think that the restaurant, the service story, I mean,
the Taranta concept, I think is still alive because it's
something really interesting. The restaurant was alive for twenty years.
And after COVID, we you know, we had we couldn't
really get an agreement with our landlord, so we had
to pathways.
Speaker 3 (19:12):
So now people listening my re if you drive by now,
and I do several times a week, and I think
of you because the sign Toronto is still up.
Speaker 2 (19:20):
It's right at the mouth of Hanover.
Speaker 3 (19:21):
Street, at the very beginning on the chunnel, the tunnel
end right, And it was a fabulous rustaurant, wasn't it.
Speaker 5 (19:27):
Three stories, three four street, three floors restaurant. And we
used to do that We started as a strictly Southern
Italian restaurant and then we started mixing all this Peruvian
and Italian and we we did. You know, We've done
so many things through the restaurant, cooking classes, culinary trips
to Italy, culinary trips to Peru. It took jennye. One
(19:48):
of the trips that I did Machu Picchu and the
cooked in not a much of pitcher. We cooked in
a couple of places in Lima. And I think Jenny,
we did a we did a show actually aired in
two thousand and nine.
Speaker 2 (19:59):
Yeah, it was a Peru show, which you've done three
travel shows with Jenny z.
Speaker 5 (20:05):
Yes, well, I you didn't make that one, right, I.
Speaker 3 (20:08):
Didn't make the Peruvian trip, but it was fabulous. So
but I will say, looking at the video from the show,
Peru looked like it had magnificent restaurants.
Speaker 5 (20:18):
The food is beautiful, restaurant is amazing. I mean Peru.
You have to understand that a lot of the genetic
origin of modern culinaria had their origin in Peru, like
tomatoes means potatoes. I mean everything started that and we
just got to number one in the world. My ego.
Speaker 2 (20:32):
There you go all right, Hold that thought for a second.
Speaker 3 (20:34):
Okay, hold that that because we have to take a
break and people listening in aj in the studio. Just
know that when I first met Jose, he was driving
a pickup truck that ran not on fuel or gas,
but on used kitchen grease.
Speaker 2 (20:48):
And I'm not making that up. We'll tell you the
story next.
Speaker 1 (20:51):
You're listening to Food for Thought, brought to you by
the Box Center and Sale and Waterfront Hotel and Sweets.
Speaker 2 (20:57):
Hey, guys, welcome back to Food for Thought. Billy Costa.
Speaker 3 (21:00):
I'm here with Chef Jose Duarte, and I knew once
I knew Chefose was coming in, I wouldn't know where
to begin, where to and where the middle should be
because we have so many memories and so many stories together.
But right before the break, I told you when I
met Chefose, he was driving a pickup truck. And it
wasn't a small pickup truck, but it ran not on
(21:21):
gasoline or diesel.
Speaker 2 (21:22):
It ran on used cooking grease. How did that happen?
Speaker 5 (21:27):
That was part of our strategy to become sustainable in
the restaurant, to become green at that time, so we
we use our kitchen fryer oil and we filter it
and we converted this diesel truck to run on cooking oil.
We actually converted four cars for miss Mercedes. How did
you know it was going to work? Well, he was
(21:50):
trial and error. No one has ever converted a truck
like that before. They've converted diesel motors. But we run
it for a couple of years and then we realized
that the technology on that truck, on the optical reader
of the of the injection pump was not recognizing degrease,
so it was throwing a code. So actually at the
end of the day it did not work. Did it
(22:12):
smell like absolutely French fries? Depending if we use that's
kind of cool. If you used to get the used
to get some oil from nept to Oyster. So dept
To Oyster, the guys behind this drive around a restaurants crazy,
Oh my god, no, because they were our neighbors. So
they had extra oil. So Neptune will give us some
of the oil. And then this week smell is clam
(22:34):
clam fry clams, so we'll have that depends on what
they were having. Yeah, so the some pietro on the
cutlet and you could smell it Wow, you could definitely
notice that.
Speaker 3 (22:45):
But you know what, it was a weak hid But
you are nationally recognized in terms of sustainability and environmentally friendly,
like one of the originals, right.
Speaker 5 (22:57):
Yes, So I started that maybe twenty twenty, two thousand
and eight, twenty ten, and it was it was a process.
You know, we converted a lot of things in our restaurant.
We've done a lot of community outreach, sustainable seafood. We
co produce a documentary called fair Tomatoes that they keep
the human labor on the fields. So we did a
(23:21):
lot of things to help the environment with the restaurant
with Taranta. So Daranta was kind of one of the
pioneers on recycling, composting. We minimize our garbage production to
zero point zero one percent because we diverted all the
products that we were bringing in.
Speaker 3 (23:37):
So how have you over the years been able to
focus on all that, which, by the way, is very important, sustainability,
environmentally friendly and at the same time maintaining your career
as a nationally acclaimed chef.
Speaker 5 (23:52):
I think that that was a process. You know, you
always have things. I mean, we live in a changing
world and we have to always look ways to innovate.
I mean, we've done a lot of different things with
technology and QR codes and edible QR codes. The Peru
project was part of it. Kind of the end of that, uh,
that process, you know, one of the things the two
things that I that I consider, you know, the book
(24:14):
is now one of them. But speaking of the United
Nations also about sustainability and the Tala project, you spoke
nations nationally client and internationally so so. And then the
Santa Cruz Lodge, the project in Peru for social impact.
(24:34):
This is a place you built, right, this is a
place that we helped support. I mean we that aren't
helped to build this place and now is ePower to
an agricultural community to improve the quality of the lives
of this agricultural community in Peru. So there's a fully
functional Echo Lodge in Peru that I'm still consulting and helping.
But it's helping all these these these people in Peru,
(24:56):
and it's pretty amazing. It's it's something that you know,
throughout the year, as we've we already have two kids
that went to the Cordon Blue their their scholarship. We
basically bring in some guest chefs there and they're teaching
culinary to this these children there, and it's it's a
great project called Santa Cruz Lodge. And I'm actually going
to be doing a trip there in September and October.
Speaker 2 (25:17):
You're taking people along.
Speaker 5 (25:19):
I am going to be there and whoever wants to
come and join me. Is this in the mountains in
the mountains, Yeah, it's about three thousand meters above the
sea level and it's a it's an echo lodge and
we we basically in the lodge. We we only bring coffee, salt,
(25:40):
and olive oil. That's it. The rest of the stuff
we produce. We milled the grain to make the flour.
We feed the pigs to make the procutto the laro,
the colonada, the sausages. I mean, it's it's a it's
an amazing place. I have to go there. I've seen
you in Africa.
Speaker 2 (25:55):
I mean that's I'm going back in October.
Speaker 5 (25:57):
Should you should go to pot one day?
Speaker 3 (25:59):
And now reading animals in aflebe biomagnetic therapy, you would
be interested in biomagnetic therapy. She's doing amazing This week.
She's treating a sick giraffe named Mary and having tremendous results.
But anyway, I always talk about the different things I've
learned from you and things I've heard about for the
first time. And you know, we talk about the pich
(26:22):
fish and the piece coast hours and the contra corn
and all things that used. What was that famous pepper
you always told John, Yes, but you said QR code
a couple of minutes ago. You were the first person
I ever heard QR code from. They didn't even exist yet,
you were the first person that used.
Speaker 5 (26:41):
It twenty eleven. Yeah, I remember. We run it to
the show. Actually, we made an edible QR code with
Squidding that trays the origin of the fish to the fishermen.
And yes, yes, with life.
Speaker 3 (26:54):
You were in the restaurant right Ajay and was having
a piece of his fish. He had a QR code
where you can find out exactly where the fish you
were eating and your plate came from, and the care
code was on the plate. Wait Squidding, All right, we
got to take another break. You've got so much else
I want to talk about. We'll dig deeper into the book.
I want to talk about your wife, Anna's restaurant, which
(27:14):
is still going strong, and talk more about Tombo twenty two,
which you've got in Chelsea.
Speaker 2 (27:19):
But we will take a break and we'll be right back.
Speaker 1 (27:22):
You're listening to Food for Thought, brought to you by
the Box Center and Sale in Waterfront Hotel in sweetes Hey.
Speaker 2 (27:28):
Folks, welcome back to Food for Thought. Billy Costa here
in Chefo.
Speaker 3 (27:31):
Say Do or Tay is my guest, a longtime friend
and one of the most talented, creative, knowledgeable chefs or
people I've ever met. And you do have your restaurant
Tombo twenty two in Chelsea, Yes, and how long.
Speaker 2 (27:46):
Has that been open?
Speaker 6 (27:46):
Now?
Speaker 5 (27:47):
Five years and it is actually four years five years.
Speaker 3 (27:50):
Such a charming and different experience your restaurant. Describe it
in a few sentences. So Tumbo is a very small
restaurant located in Chelsea. He tried to feature the most
representative dishes of Peruvian astronomy on a very casual setting.
We would like to do really good ingredients, amazing techniques.
We have a really good bar program.
Speaker 5 (28:12):
We have some spirits from Peru, we have some agave
from the Andes, we have some gin from the Andre
some purple corn whiskey from the Andes as well, and
of course peace calls et cetera. So we have an
interesting mixology program as well as some of the popular dishes.
They are incredible seviches caausas, lomos Diego named after my
(28:34):
son Diego that you've made. It was great. He's in
Spain now, So how old is da was? Nineteen years old?
Speaker 2 (28:42):
Wow? Yeah.
Speaker 3 (28:45):
The funny thing about your your bar menu, so to speak,
is you know it'll hit you out of left field.
I mean, because you don't know what you're drinking, right,
it has you know, Jose's got a name for it.
Speaker 2 (28:57):
You say, sure, I'll try that and all of it. Yeah,
it's a happy So we have.
Speaker 5 (29:02):
Our partner Brian and Brian Cochran and Taylor who are
our partners in the restaurant. He's he's gotten very creative
trying to utilize these Peruvian ingredients, you know, including like
some kancha corn and some purple corn and some mounia
tea and all these ingredients. And then and the drinks
are amazing. I mean they're they're so good.
Speaker 2 (29:19):
Yeah, not only amazing, but very very creative.
Speaker 5 (29:23):
Yes.
Speaker 2 (29:23):
But on the other end, it's on the South Shore.
Your wife annas.
Speaker 5 (29:28):
Tratoria and Pietro. Yeah, that's been open for thirty five
thirty something years. That's been for a while. So the
restaurant is on Washington Street in Norwill and it's a
Southern Italian you know, it's most a lot of the
recipes from some of the hometown of my wife and Siano.
But she's the restaurant as has been there for for
(29:51):
a long time. And excellent bar, very good drinks as
well in some Pietro.
Speaker 3 (29:59):
Now I know it's I know it's got a beautiful
bar and and great cocktail menu as well. Can we
talk a little business for a second, because anyone I
talked to in the business for years and years, uh,
I would say the biggest complaint was always staffing, like
they couldn't find good help and they couldn't keep good help.
Speaker 2 (30:17):
Uh. And then a pandemic hit, and it seems like
a lot of places, a lot of chefs, a lot
of restaurants are still trying to rebound from the pandemic.
Speaker 5 (30:28):
I think it's it's a it's a global problem with
the hospitality industry, not really how Charley, and probably in
Europe as well. Seasonality. I think so many people went
to other industries and there the hospitality the industry was
not somehow attractive for them anymore.
Speaker 2 (30:46):
It's the hardest working it's hard work industry.
Speaker 5 (30:48):
It is, it is, and and and you see a
lot of chefs sometimes pivoting with many items to minimize labor.
You'll see a lot of technology getting involved to minimize
that cost labor costs and try to have less uh
many power hours shore people in there. Like if you
buy chopped onion might be cheaper than paying someone thirty
(31:10):
dollars an hour to chop the onion. Things like that.
So it has always been a problem, and in hiring
these days is difficult. I mean, it's very hard to
find help. They don't you know.
Speaker 2 (31:23):
The why is that, I don't know.
Speaker 5 (31:26):
I think that the young younger they don't want to
they don't want to work as hard. I mean summer
days or kitchens you know, can be one hundred degrees
and and you know you sweated. That's that's what we
did for a while. And I think the younger generation
they don't want they want it easy. They all want
to be influencers. I don't know.
Speaker 3 (31:44):
Yeah, but not only that, but for years, for decades
in the hospitality industry, we always heard, you know, business
stories like you know, the money is in the liquor
and so forth. But now I'm hearing that the younger
generations coming up really aren't drinking, and yeah, it's a
it's a trend. I had a friend of the business
just a couple of days ago say that business is
(32:06):
down fifty percent.
Speaker 5 (32:07):
Yeah, I think that one of the reasons why is
that may be more health conscious. Sohow alcohol consumption and
younger generations definitely has driven not only in the States
and Europe as well, wine especially, and one of the
things that so we noticed that, but so as as
(32:28):
a supply to the alternative, we we had to do
a whole mocktail list there which we were testing, you know,
gean whiskeys. I mean there is there's a lot of
offers and you still make the sell, let's say, because
but you know, and and and and it's not that
you're going to make much more money because you're not
serving out those those those those spirits, let's say, those
(32:50):
those non alcoholic drinks. The liquor that's say, there's no liquor.
I don't know how to call it.
Speaker 3 (32:58):
You know, there's a non alcoholic But I will say
this because Jenni Johnson, my partner. She doesn't drink right
at all, So whenever we're shooting, we have to include
some mocktails alcoholic. But that part of the business has
come a long way, the creativity going into mock tails
because it's harder because, for example, I'm trying to taste
(33:18):
and spirit one way.
Speaker 5 (33:19):
Like, let's you drink a vodka and you have the alcohol,
you have you know, your sensation. All they are gonna
eleptic what it was going to taste in the ball
in the mouth and everything. But when you taste this
non alcoholic vodkas, it's completely different. You don't know where
to start. So you really have to work hard with
the mixer to that drink happen so it has the
(33:40):
same sensation. Let's say, you know, and and and and
and and that's I think it's a it's an art
right now. They have to they have to look beautiful,
they have to taste alike, they have to taste great.
And for us, it's not that the bottle of the
non alcoholic is cheaper. It's as expensive as the alcoholics,
so the drinks are going to have the same price.
Speaker 2 (34:00):
Much of an effect, how much of a factor are edibles.
Speaker 5 (34:04):
I the yeah, No, I think I think that. I think, yes, yes,
I think that that is a valid point that people
that are. But I don't know. I think that's that's
going away a little bit, you know. I think there's
a because it's available everywhere. And I don't know how
the edible in the cannabis industry in Massachusetts and all
(34:25):
that has affected it. Might have might have, but I
think people, but I think it's more in the healthy
side the people, because obviously mixing alcohol with cannabis is
not sometimes not a good recipe.
Speaker 3 (34:37):
I guess I got to ask you a question, because
you've never ever given up your roots in Peru, do
you ever see yourself going back and opening a restaurant
and settling down in the homeland.
Speaker 5 (34:52):
Again, I don't think opening a restaurant, but I will
say that spending some time at the project at the
lodge in the is a valid answer. I'm trying to
spend more, more and more time. And this is this
is the Disneyland for chefs. I mean, this is in
the middle of an agricultural community. We have everything is
just amazing. So I think that eventually I will probably
(35:14):
spend more time giving back to the community in an
isolated place, or just living off the land and making
great food and having people visit and making it a
great hospitality in the opportunity, you know.
Speaker 2 (35:28):
Well, on that note, give me, no, give the listeners.
Speaker 3 (35:32):
Okay again we're talking with chef Jose Duarte from Peru,
but famous chef all over the country, especially here in
the Boston area, Toronto in the North End.
Speaker 2 (35:40):
Tom about twenty two and.
Speaker 3 (35:42):
Chelsea give our listeners three reasons why they should put
Peru on their bucket list.
Speaker 5 (35:51):
Well, first of all, the food amazing. The food is
really amazing ingredients and the food. Besides that, the restaurants,
I mean food, you find it good everywhere, but the
good restaurant's best best chefs in the world right now,
you know, there are a lot of Perugian chefs. And
the other day is the culture if you like agric archaeology, history,
(36:12):
and Peru has amazing places to visit, you know, Machu
Picchus and you're the Sipan and and the cultural party
is really important. But those are the really good reasons
to visit Peru.
Speaker 2 (36:24):
Are you famous when you go back home?
Speaker 5 (36:27):
Not me, but my father was. Yeah, yes, yeah, So
my father and his uh, his brothers. There were four
brothers in Tokyo nineteen sixty four playing basketball and there
was the only time in history that a team had
four brothers. So they have the World Guinness Records for that.
Speaker 2 (36:45):
So your family is famous in Peru.
Speaker 5 (36:47):
They're not.
Speaker 2 (36:47):
They're not the Olympic team. Yes, are they all giant
like you?
Speaker 5 (36:52):
My uncle Raoul is like seven feet he actually, yeah,
he played for uncle Raol, I think play for Iowa
State or something. He actually was drafted for the NBA,
and he was never told because he was playing professional
basketball in Malta and there were no facts, nothing.
Speaker 2 (37:10):
So he means his draft and we just told him
we just had the NBA drafts and we got a
guy from Spain, Real Madrid, Hugo Gonzalez, and Salads picked
him up in the first round. Okay, we got to
take a break. We've got a few minutes left to
the show. When we come back, I want to re
hit the book and make sure everybody has all the
information they need on how and where to get it.
(37:31):
We're talking to chef Jose Duarte. The cookbook is called
Taranta and also tell you the story behind dos but
we'll do that right after the break.
Speaker 1 (37:42):
You're listening to Food for Thought, brought to you by
the Box Center and Sale the Waterfront Hotel in Sweets.
Speaker 2 (37:48):
Hey, guys, welcome back to Food for Thought. Just a
few minutes left.
Speaker 3 (37:51):
We're here with Chef Jose Duarte his cookbook Toronto.
Speaker 2 (37:57):
Where can people get the book?
Speaker 5 (37:58):
You can buy it online Amazon, barnieson Novel. I mean
it's this book is in seven thousand bookstores worldwide, so
it's a worldwide distribution from New Zealand to London to wow.
Speaker 2 (38:12):
Isn't that feeling pictures of your book somewhere else?
Speaker 5 (38:16):
So it's it's a strutter around and you can pick
it up at any bookstore, but also on the Amazon
sells it as well.
Speaker 3 (38:25):
So and is there a website that people can get
anything Jose Darte anything Tambo twenty two.
Speaker 5 (38:34):
I mean the usually the social media, like my my
Instagram is at Chef j Duarte. There you go. They
also Tumble twenty two is at Tumble twenty two Chelsea.
That's the other one at trators and pietro So online.
I mean, people are easy. Google's magic, so people can
(38:54):
really find and a.
Speaker 3 (38:56):
Lot of people are starting to plan the creative trips,
and you can't recommend enough Peru. And so you've helped
to create this incredible lodge. And during the break you
turned to me and you said, if you're coming to
the lodge in Peru, you need to set aside five days.
Speaker 5 (39:14):
Just why one week? I think one week is perfect
because the first day you accliment, the second day you
start connecting with nature. We start doing some walks, and
then the third day we start going into the fields
and harvesting and creating foods and visiting the local communities,
visiting a little bit of the local agabe productions. So
there is a lot of things to do in that
(39:36):
little time.
Speaker 2 (39:37):
And this is another trend that's really exploding.
Speaker 3 (39:40):
I know Jenny Johnson's heavy in a it, but everybody
looking to completely disconnect correct And I think that's another
thing you taught me about earthing. Right, So now my
wife Michelle, you and my wife Michelle should hang out
because now every day I've got to take my shoes
off and just stand on the ground.
Speaker 5 (39:58):
Were in a vortics a lot of quart quart sitting.
In fact, when we build this lodge, we didn't put
anything on the floor. We just put Terracottas on top
of the floor because it's so much energy.
Speaker 2 (40:09):
And there see what I'm talking about. You need a
whole what's the lodge called again.
Speaker 5 (40:13):
It's a Santa Cruz Lodge Peru.
Speaker 2 (40:16):
And what are you driving right now? If you don't
mind my ass? Is it running on gas or no?
Speaker 5 (40:21):
I'm actually driving a Defender land Robbert because our friend,
uh herb convinced me to get it. Was the only
car that I fit on it, you know, so it
was hard. It was hard to find a car that
I will fit on. So actually Melissa helped me. Oh yeah,
(40:42):
so at the end, Yeah, so we got down.
Speaker 2 (40:46):
Okay, I've got to tell this story before we leave.
Speaker 3 (40:49):
When we were in Italy one of our trips to Italy,
we were hanging out and I'm having lunch sitting in.
Speaker 2 (40:56):
A piazza in Italy and you walked over and handed
me an apron. You think I forgot about this?
Speaker 5 (41:03):
Oh well, yeah, that was an apron. They were actually
hand you two aprons, like his and hers, or one
for each for a three. But I handed you the
normal one on the extra.
Speaker 3 (41:15):
And the apron when you put the apron on AJ
it was a naked man. Right, But besides just the
naked man, it was the complete unit, like just hang.
Speaker 5 (41:29):
It you had to It was an ex extra large
in large, so.
Speaker 2 (41:32):
Perfect for Kirkouts. Obviously I went with the extra large.
Speaker 3 (41:35):
But anyway, and that created the saying, C M pretos listen.
I told you at the beginning of this show is
going to be an interesting conversation with Chef Jose Duarte.
Speaker 2 (41:48):
We got to go. Always an absolute pleasure to see you, buddy.
Get the book. It's called Toronta. Get it. You'll love it.
Speaker 3 (41:55):
The pictures are beautiful, so are the stories, and so
are the recipes. Gotta go up next sixty minutes
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center.
Speaker 2 (00:04):
For more than fifteen.
Speaker 1 (00:05):
Years, this dining duo has been eating their way through
New England, mixing it up with top chefs, jumping behind
the line of the hottest restaurants, and giving you the
inside scoop on where to wine, dine, and spend your time.
So get ready, it's Food for Thought giving you something
to chew on.
Speaker 3 (00:21):
Hey, everybody, welcome into Food for Thought. Billy Costa here,
and so we're coming up on fourth of July. It's
next week, and obviously you know there are a lot
of events, a lot of happenings going on around the
fourth of July throughout the city of Boston as well
as the Navy Yard and Charleston. So I've got my
friend Macy on the phone from Ocean Haven's Macy you there.
Speaker 4 (00:44):
I'm there, Billy. It's great to hear you.
Speaker 2 (00:46):
Well, great to hear you.
Speaker 3 (00:47):
It's a big week down there in the Navy Yard
and Charlestown and Charlestown Harbor and Boston Harbor. So we're
counting on you to give us some of the goods. Okay, sure, see.
First of all, say hello to my friend Jose Duarte,
one of the top chefs in the country from Well
Toronto and now Timbo twenty two.
Speaker 2 (01:06):
So say hello to chef Macy.
Speaker 4 (01:09):
Hello, how are you?
Speaker 5 (01:10):
Hi, Macy, how are you.
Speaker 4 (01:12):
I'm doing pretty well. It's great to meet.
Speaker 5 (01:14):
You, great to talk to you.
Speaker 3 (01:15):
Okay, So Macy right now is sitting right on Boston Harbor.
That's where their offices are for Ocean Havens. And by
the way, shout out to Chuck and Nan. Are they
in town right now? The lagasses? They are, Oh good,
So maybe I'll see them around the docs over the holiday.
So speaking of which, Okay, walk us through it now.
I know that there's a set of fireworks July second
(01:38):
in Boston Harbor, right.
Speaker 4 (01:40):
That's correct. So Harbor Fest is Boston's annual celebration for
Independence Day, and it's going to start on July second,
which is this upcoming Wednesday, And that's when the Harbor
fireworks are going to start. They'll take place around nine
to fifteen pm. But before they begin, there's going to
be a concert in Christopher Columbus Park with the US
(02:03):
Navy Band that leared around seven forty five and they
put on a great show, and it's in a great location.
It's a beautiful park right on the water, so you'll
be right where you need to be to catch those
harbor fireworks.
Speaker 3 (02:13):
Okay, when is that concert again? Because I want to
see that or hear it.
Speaker 4 (02:17):
Yeah, it's July second, this Wednesday, and it's going to
begin at seven forty five and.
Speaker 2 (02:24):
It's right in the harbor. Where's it going to be.
Speaker 4 (02:27):
Christopher Columbus Park, which is right by the north end
on the waterfront.
Speaker 2 (02:32):
That's where the big outdoor pool is.
Speaker 3 (02:36):
Yeah, okay, I went there a lot as a kid,
the pool in the north end there.
Speaker 2 (02:39):
Okay, so that's good.
Speaker 3 (02:40):
So July second, by the way, wasn't it a week
ago the US Army Band was performing on the Esplanade
I believe.
Speaker 4 (02:48):
So yeah, that's a great band as well.
Speaker 2 (02:51):
So now we get the Navy band and why not?
Speaker 3 (02:53):
So okay seven five that night and then it's the
fireworks over the harbor.
Speaker 4 (03:00):
Yes, on Wednesday, July second.
Speaker 2 (03:02):
Okay, take us from there. What happens next?
Speaker 4 (03:05):
Well on the third. Harbord Fest continues on Thursday the third,
with a lot of events throughout the city, including a
salute to the US Army to fiftieth anniversary, the Macy's
Great American Fashion Show, and lots of live music and
even a block party on the third of July.
Speaker 3 (03:23):
Now, where is all that happening? There's a Macy's Fashion show.
Speaker 4 (03:27):
Yes, the Macy's Downtown location. They do an annual event
that showcases lots of fashion trends from a lot of
great designers.
Speaker 2 (03:37):
Okay, all right, all of this.
Speaker 4 (03:39):
Live music is going to be taking place downtown Boston
leading up to the Shore Leave block party. Downtown crossing
the Summer Street stage in Boston is where that's going
to be taking at the live music all throughout the day.
Speaker 3 (03:54):
Jeffer, Jay, let me ask you something. When was the
last time you were at a block party?
Speaker 5 (03:58):
Oh my god?
Speaker 2 (03:59):
Yes, what I mean old school is what we're talking.
Speaker 5 (04:02):
Here, fifteen twenty years ago.
Speaker 3 (04:04):
There you go. All right, So there's July third. What's
happening on the actual fourth? Obviously, the Espimanad, Oh Bell
Bivdevo are performing at the Esplanad this year for the
fourth as is Leanne Rhymes.
Speaker 2 (04:16):
Wait a minute, Wow, Wait a minute.
Speaker 3 (04:18):
Didn't Leanne rhymes teeth just fall out when she was
performing the other night. I know you're laughing, Jose's laughing.
Speaker 2 (04:24):
No, we had that on the Billy and Lisa Morning Show.
She has some issues with her teeth and she was
singing and out came the teeth. So, okay, Macy, this
is not you don't have to worry about Leanne rhymes.
She's going to be fine, all right. So it's great, Okay,
the Esplanade right, yes.
Speaker 4 (04:40):
On the fourth, there's going to be the Boston Pops
Fireworks Spectacular on the Estlenaud. It's going to begin it
around eight pm. Lots of live music, which is always
a great show with guests as you mentioned, and then
the fireworks show in the evening, which is super.
Speaker 2 (04:55):
Fun, unbelievable. All right, anything else coming.
Speaker 4 (04:59):
Up after the fourth of July. I'll mention that Ocean
evans'sts their annual movie night at Boston Harbor's Shipyard of
Marina in East Boston. That one's gonna be July sixteenth.
It's a Wednesday evening and this year we're showing Mawana too.
Speaker 2 (05:14):
Oh okay, Miwana too. Okay. So that's July sixteenth, and
what happens after that.
Speaker 4 (05:24):
One of my favorite things in the summer is in
the North End of Boston. They do annual food feasts,
which is like every weekend throughout August, there's a different
festival honoring a different saint that has a lot of
Italian history, culture, music, food. Of course, no shortage of
(05:44):
great food all weekends throughout the month of August. My
favorite one to attend the Fisherman's Sea. That's the big one.
It ends with the flight of the Angel whill they
have an angel fly over the streets of the North
End and it's super fun to watch. And that one's
going to happen on August seventeeks.
Speaker 3 (06:04):
You want to hear something funny, Macy. When I was
a teenager, you ready for this one, Jose. When I
was a teenager, my brother and I had a band
and every year they would hire us to play at
the North End Feasts up on the bandstand, and they
still do that now. They still have concerts on the
stage at the North End Feast. But the Fishermen's a
big one. Saint Anthony's is always a big one.
Speaker 2 (06:26):
Okay.
Speaker 3 (06:27):
So that's throughout the months of August, yes to so
every weekend.
Speaker 4 (06:33):
Meet Boston's a great blog post with all the dates
outlining of the whole schedule. You can find that on
their website, Meet Boston dot com.
Speaker 3 (06:41):
And by the way, you could also check out my
TV show Meet Boston nine thirty on Saturday mornings on Nesson, Boy.
Speaker 2 (06:47):
You know what, Macy, We're connected more than ever.
Speaker 4 (06:51):
We sure are.
Speaker 3 (06:52):
Okay, we got to go, but thank you so much
for the update. We get a lot of activities to
tell people about, and I will spend a lot of
time doing that over the next few days. On the
Billy and Lisa Morning Show, Macy, say hi to everybody
at Ocean Havens.
Speaker 4 (07:05):
I will thank you, Billy.
Speaker 3 (07:07):
Okay, bye, boy. I was surprised by some of that stuff.
There's a lot going on.
Speaker 5 (07:11):
It's busy BC beginning end of the beginning of July.
Speaker 2 (07:15):
You got it. Oh, we got to take a break.
I'm looking at the clock.
Speaker 3 (07:18):
Chefose d'Arte is in studio. He's got a brand new
cookbook out. We've got so much to talk about. He
and I have spent time in Italy together, so we've
got a lot of stories to tell too.
Speaker 2 (07:29):
But take a break. We'll be right back.
Speaker 1 (07:30):
You're listening to Food for Thought, brought to you by
The Box Center and Salem Waterfront Hotel in sweets.
Speaker 3 (07:37):
Hey, guys, so welcome back to Food for Thought, Billy
cost to hear it again. Thank you to Macy from
Ocean Havens for giving us all that important information about
the Fourth of July holidays, which start by the way,
events activities are going on now, but next week it
blows up around the city. Okay, So my buddy, chef
Jose Duarte is in studio with me right now. The
(07:58):
main reason I had him come, it's because, Chef, you've
got a brand new cookbook. It is beautiful, So congratulations,
it's called Toronto.
Speaker 2 (08:07):
What made you decide to do a book?
Speaker 5 (08:10):
I think that I always wanted to put some of
these stories and agnetos and recipes in a book, and
I had the opportunity to do it with Alison Arnette,
who worked for the Boston Globe and helping with the
writing part. And there was such too many, too many
things that happened during those Taranta twenty years that they
(08:33):
needed a book. So what we did is we have
some stories and travel and how Taranta was this marriage
of Peru and an Italian cuisine. So we we traveled
to Peru. We traveled to Italy, we interview, we took pictures.
We sort of like took the essence of what Taranta
(08:55):
was and we put it on this book.
Speaker 3 (08:56):
It's funny you said that, because as I look at
the book, and I have for a few days, I
was lucky enough to get an advanced copy, by the way,
autographed by you and signed to me. And the minute
I started looking at the pictures, one of my first
questions to myself was I wonder where he was when he.
Speaker 2 (09:14):
Took these pictures. So, in fact, a lot of them
are in the homeland.
Speaker 5 (09:19):
Yeah, and in Italy as well, so we we this
was a five six year project. We basically set the
time to travel with Alison and a photographer who's Daniella
ta Lavea that that was kind enough to come to
Boston to take some pictures in Boston. All the food
(09:40):
shots were done in Boston and all some of the
pictures of Boston. But then we did in Peru. We
had two areas of Peru that we cover. We went
to the jungle of Peru to to a place called
a Pukalpa to actually visit the harvesting of the piche fish.
We did that and also we went to the Andes
(10:03):
where the Santa Cruz Lodge is the social impact project
that we have in the central and in regional Peru.
And we we took some beautiful pictures of scenery and nonsense.
And then we went to Italy. So we went to Italy.
We met our friend Mario Ocea, who used to have
(10:24):
and Profordo his feature. There's a picture of Mario in
the book. And we also extracted some recipes of my
wife's family and we got to spend some time with
in all these areas where some of these recipes started,
and we have we documented it with pictures and stories,
so that the book is not only a cookbook. Is
(10:45):
it's an interesting thing because when I was little, I
grew up in Venezuela and I didn't speak English. When
I was six seven years old and my parents used
to get National Geographic. It was mailed mailed to us
and you will come into the Manila envelope to the box,
so it will run to the pure box every month
(11:06):
to get this copy. And I really loved the pictures.
I didn't care about what they said. I mean, it's
just like it was. It was so you know, nice
to to to to imagine and to see this picture.
So I wanted to do something that had also that
essence that there wasn't just a book with dishes. This
this book has a whole story of Taranta food. Why
(11:31):
some of the dishes became those dishes.
Speaker 3 (11:34):
Well, you achieved your dream because much like National Geographic,
your pictures jump right off the page. And as you
talk about traveling to Peru and to Italy, I can't
help but think back at a trip to Italy that
you and I and Jenny Johnson took together. We shot
our show did you do both systems?
Speaker 5 (11:57):
And yes? Both with the uh we did the Moufy
Coast was the first, the first show we did it
and it was Positan Rental. We also visited a couple
of wineries in there and then the second one was
in Sicily and that also we got to cook in
(12:21):
a we went shopping. The part of the show is
I remember Adam Chini is in the street and then
we also went shopping for Fennel and Botarga and olive
oil and I think an olive oil brand was a
feature was a sponsor in it.
Speaker 6 (12:35):
So it was.
Speaker 2 (12:39):
Sponsor, so we had to.
Speaker 5 (12:40):
We did like a cooking show with it was actually
a costa. It was a guy in Tennis, No Costa.
He was an Italian guy that had your last name
as well as a chef. Used to work for Joe
Pashi or something, and he was there too. He was Sicilian.
But anyway, Anna, Anna, my wife had to go, and
she was she was singing.
Speaker 2 (13:00):
Remember wait a minute, wasn't there a moment whilst she
was singing?
Speaker 6 (13:04):
Somehow my back went out I had never had in
my life, and to this day I have exactly and
she I was like in excruciating pace and was during
the cooking class.
Speaker 5 (13:17):
That we had inly And next thing, you know, Anna
is like trying to put Billie's back in place.
Speaker 2 (13:24):
And it's been said ever since. There you go, some
funny stories I'm telling.
Speaker 3 (13:30):
No one always jumps right out at me anytime. Oh God,
what was our last stop in the Moufee Coast?
Speaker 2 (13:37):
Uh? Up on the top of the mountains? Uh? Why
do I forget the name of it?
Speaker 3 (13:41):
Anyway, you and I did a cooking segment where we
cooked together on a balcony looking directly over to the
volcano mount.
Speaker 5 (13:51):
No, that wasn't the Yeah, that wasn'ta that's what, and
that's where we made the look. I get goosebumps because
you remember.
Speaker 2 (14:00):
Every time I think I remember, I remember that moments
ever in any.
Speaker 5 (14:04):
You used to go early, early to run in the
morning when they said that's a market, we're gonna go
there later. But we made a fennel salad with the
blood the orange because it was in the season of oranges.
So we had this barbera orange and the swordfish. We
(14:26):
used it and we made this salad. Riding from the
setting in the back, I remember perfectly it was. It
was a hotel that was uh facing. One side was
the volcano, but the way of Nexus, Nexus was Nexo's
beach was on the bah. I remember a J.
Speaker 2 (14:42):
If you can imagine this AJ the producer here. This
balcony was in the sky. It was at the top
of a hotel and as you look down you saw
the entire coastline of Taramina and then you saw the
volcano uh Mount, which I think.
Speaker 5 (15:01):
It was bubbling a little bit.
Speaker 2 (15:03):
Yeah, but I think since then, I think it erupted
or something. I think so, But yeah, what a memory,
what a memory?
Speaker 3 (15:09):
But I'm looking at you making love to a fish, which, well,
it's a beautiful picture. But it's interesting to me because
I know that you have a connection with the fish.
Speaker 2 (15:20):
Called pi pi.
Speaker 5 (15:22):
Yes, I mean you you've seen it. I actually brought
a whole fish to a show one time, yes, and
I talk about the fish and all these things. This
is an Amazonian fish. It's it's the scientific name is
that a Pima gas is one of the largest scaled
fresh water fish in the world. It can go up
to six hundred pounds. I mean, it's a really big
(15:46):
it can be huge, huge, and it's a fresh water.
It's a fresh water and then it grows. It's in
the Amazon wa well first not not not in the
lake unless it's but amazons in the Amazon River. And
so this this is a fish that has has lungs,
you know, it breathes, and it's an interesting fish. So
we were able to get some of these fish in
(16:09):
the States and we'll serve it for a while at
the restaurant. Right now, we don't have any stock, but
we're hoping to have some more.
Speaker 3 (16:16):
And Alison Arnette teams up with you on this book.
How do you land on Alison Arnett?
Speaker 5 (16:21):
It was just basically one day talking and I said,
I have an idea of trying to put together these recipes.
I think they're very creative and I think the whole
concept of trying to put this on a book works.
And I was wondering if you would like to write
about it, and she goes sure.
Speaker 3 (16:41):
You know, it's funny because with the book, for the
longest time, people always said to me, especially Jenny Johnson,
my partner, would always say, oh, you need to do
a book.
Speaker 2 (16:50):
We need to At first, Jenny thought I should have
a book on my life, and her husband Robert is
always asking me to let him write the biography.
Speaker 3 (16:57):
Be kept saying you have to do a book, and
I'm like, why do we need another cookbook? And then
Jenny went to work on it. I mean our cookbook,
by the way, A Taste of Boston.
Speaker 5 (17:08):
You're in it, Yes, I'm in it. And it's actually
in some of the bookstores like in the books Serve
the North End. We're gonna put it next years.
Speaker 2 (17:15):
Oh, it's totally right that we pair off.
Speaker 3 (17:18):
We just did the Nantucket Book Festival and it was
kind of cool walking around Nantucket and looking in the
windows of stores and our book was right in the window.
Speaker 2 (17:26):
In stores all over Nantucket. But we got to take
a break.
Speaker 3 (17:29):
I don't even know where to start and where to
stop with you, because you and I have so much
history together.
Speaker 2 (17:34):
We've got so much, so many stories that we could share.
Speaker 3 (17:37):
But we'll take a break and we'll pick it up,
and I promise you when we come back, we're going
to have a mind blowing story. Okay, I can't guarantee
where it's going to come from, but it'll be cool.
Stand by, we'll be right back.
Speaker 1 (17:50):
You're listening to Food for Thought, brought to you by
the Box Center and Sale in Waterfront Hotel in sweetes Hey.
Speaker 2 (17:56):
Guys, welcome back to Food for Thought. I've got chef
Jose de Arte with me, and I told you we
have so many stories.
Speaker 3 (18:02):
But when I met you, you came in a couple
of minutes ago and you said, do you know that
we've known each other for twenty five years? And I'm
not afraid to say it. When I first met you,
I was working on the show Phantom Gormet.
Speaker 2 (18:17):
Right.
Speaker 5 (18:18):
Yes, I think the first show we did was in
the year two thousand, when I had just opened Taranta, right,
and it was I don't remember what we cooked because
we've done we did a lot of those shows.
Speaker 2 (18:31):
Oh we've cooked everywhere.
Speaker 5 (18:32):
Yeah, but it wasn't the year two thousand at the
beginning of Taranta, and then after that we just kept
seeing each.
Speaker 3 (18:40):
Other, you know, like, well, I thought it was interesting
when I first got your book, and you were kind
enough to send me an advanced copy. The book is
called Toronto. Why did you name it after your restaurant,
which isn't open, right.
Speaker 5 (18:52):
So I think that the restaurant, the service story, I mean,
the Taranta concept, I think is still alive because it's
something really interesting. The restaurant was alive for twenty years.
And after COVID, we you know, we had we couldn't
really get an agreement with our landlord, so we had
to pathways.
Speaker 3 (19:12):
So now people listening my re if you drive by now,
and I do several times a week, and I think
of you because the sign Toronto is still up.
Speaker 2 (19:20):
It's right at the mouth of Hanover.
Speaker 3 (19:21):
Street, at the very beginning on the chunnel, the tunnel
end right, And it was a fabulous rustaurant, wasn't it.
Speaker 5 (19:27):
Three stories, three four street, three floors restaurant. And we
used to do that We started as a strictly Southern
Italian restaurant and then we started mixing all this Peruvian
and Italian and we we did. You know, We've done
so many things through the restaurant, cooking classes, culinary trips
to Italy, culinary trips to Peru. It took jennye. One
(19:48):
of the trips that I did Machu Picchu and the
cooked in not a much of pitcher. We cooked in
a couple of places in Lima. And I think Jenny,
we did a we did a show actually aired in
two thousand and nine.
Speaker 2 (19:59):
Yeah, it was a Peru show, which you've done three
travel shows with Jenny z.
Speaker 5 (20:05):
Yes, well, I you didn't make that one, right, I.
Speaker 3 (20:08):
Didn't make the Peruvian trip, but it was fabulous. So
but I will say, looking at the video from the show,
Peru looked like it had magnificent restaurants.
Speaker 5 (20:18):
The food is beautiful, restaurant is amazing. I mean Peru.
You have to understand that a lot of the genetic
origin of modern culinaria had their origin in Peru, like
tomatoes means potatoes. I mean everything started that and we
just got to number one in the world. My ego.
Speaker 2 (20:32):
There you go all right, Hold that thought for a second.
Speaker 3 (20:34):
Okay, hold that that because we have to take a
break and people listening in aj in the studio. Just
know that when I first met Jose, he was driving
a pickup truck that ran not on fuel or gas,
but on used kitchen grease.
Speaker 2 (20:48):
And I'm not making that up. We'll tell you the
story next.
Speaker 1 (20:51):
You're listening to Food for Thought, brought to you by
the Box Center and Sale and Waterfront Hotel and Sweets.
Speaker 2 (20:57):
Hey, guys, welcome back to Food for Thought. Billy Costa.
Speaker 3 (21:00):
I'm here with Chef Jose Duarte, and I knew once
I knew Chefose was coming in, I wouldn't know where
to begin, where to and where the middle should be
because we have so many memories and so many stories together.
But right before the break, I told you when I
met Chefose, he was driving a pickup truck. And it
wasn't a small pickup truck, but it ran not on
(21:21):
gasoline or diesel.
Speaker 2 (21:22):
It ran on used cooking grease. How did that happen?
Speaker 5 (21:27):
That was part of our strategy to become sustainable in
the restaurant, to become green at that time, so we
we use our kitchen fryer oil and we filter it
and we converted this diesel truck to run on cooking oil.
We actually converted four cars for miss Mercedes. How did
you know it was going to work? Well, he was
(21:50):
trial and error. No one has ever converted a truck
like that before. They've converted diesel motors. But we run
it for a couple of years and then we realized
that the technology on that truck, on the optical reader
of the of the injection pump was not recognizing degrease,
so it was throwing a code. So actually at the
end of the day it did not work. Did it
(22:12):
smell like absolutely French fries? Depending if we use that's
kind of cool. If you used to get the used
to get some oil from nept to Oyster. So dept
To Oyster, the guys behind this drive around a restaurants crazy,
Oh my god, no, because they were our neighbors. So
they had extra oil. So Neptune will give us some
of the oil. And then this week smell is clam
(22:34):
clam fry clams, so we'll have that depends on what
they were having. Yeah, so the some pietro on the
cutlet and you could smell it Wow, you could definitely
notice that.
Speaker 3 (22:45):
But you know what, it was a weak hid But
you are nationally recognized in terms of sustainability and environmentally friendly,
like one of the originals, right.
Speaker 5 (22:57):
Yes, So I started that maybe twenty twenty, two thousand
and eight, twenty ten, and it was it was a process.
You know, we converted a lot of things in our restaurant.
We've done a lot of community outreach, sustainable seafood. We
co produce a documentary called fair Tomatoes that they keep
the human labor on the fields. So we did a
(23:21):
lot of things to help the environment with the restaurant
with Taranta. So Daranta was kind of one of the
pioneers on recycling, composting. We minimize our garbage production to
zero point zero one percent because we diverted all the
products that we were bringing in.
Speaker 3 (23:37):
So how have you over the years been able to
focus on all that, which, by the way, is very important, sustainability,
environmentally friendly and at the same time maintaining your career
as a nationally acclaimed chef.
Speaker 5 (23:52):
I think that that was a process. You know, you
always have things. I mean, we live in a changing
world and we have to always look ways to innovate.
I mean, we've done a lot of different things with
technology and QR codes and edible QR codes. The Peru
project was part of it. Kind of the end of that, uh,
that process, you know, one of the things the two
things that I that I consider, you know, the book
(24:14):
is now one of them. But speaking of the United
Nations also about sustainability and the Tala project, you spoke
nations nationally client and internationally so so. And then the
Santa Cruz Lodge, the project in Peru for social impact.
(24:34):
This is a place you built, right, this is a
place that we helped support. I mean we that aren't
helped to build this place and now is ePower to
an agricultural community to improve the quality of the lives
of this agricultural community in Peru. So there's a fully
functional Echo Lodge in Peru that I'm still consulting and helping.
But it's helping all these these these people in Peru,
(24:56):
and it's pretty amazing. It's it's something that you know,
throughout the year, as we've we already have two kids
that went to the Cordon Blue their their scholarship. We
basically bring in some guest chefs there and they're teaching
culinary to this these children there, and it's it's a
great project called Santa Cruz Lodge. And I'm actually going
to be doing a trip there in September and October.
Speaker 2 (25:17):
You're taking people along.
Speaker 5 (25:19):
I am going to be there and whoever wants to
come and join me. Is this in the mountains in
the mountains, Yeah, it's about three thousand meters above the
sea level and it's a it's an echo lodge and
we we basically in the lodge. We we only bring coffee, salt,
(25:40):
and olive oil. That's it. The rest of the stuff
we produce. We milled the grain to make the flour.
We feed the pigs to make the procutto the laro,
the colonada, the sausages. I mean, it's it's a it's
an amazing place. I have to go there. I've seen
you in Africa.
Speaker 2 (25:55):
I mean that's I'm going back in October.
Speaker 5 (25:57):
Should you should go to pot one day?
Speaker 3 (25:59):
And now reading animals in aflebe biomagnetic therapy, you would
be interested in biomagnetic therapy. She's doing amazing This week.
She's treating a sick giraffe named Mary and having tremendous results.
But anyway, I always talk about the different things I've
learned from you and things I've heard about for the
first time. And you know, we talk about the pich
(26:22):
fish and the piece coast hours and the contra corn
and all things that used. What was that famous pepper
you always told John, Yes, but you said QR code
a couple of minutes ago. You were the first person
I ever heard QR code from. They didn't even exist yet,
you were the first person that used.
Speaker 5 (26:41):
It twenty eleven. Yeah, I remember. We run it to
the show. Actually, we made an edible QR code with
Squidding that trays the origin of the fish to the fishermen.
And yes, yes, with life.
Speaker 3 (26:54):
You were in the restaurant right Ajay and was having
a piece of his fish. He had a QR code
where you can find out exactly where the fish you
were eating and your plate came from, and the care
code was on the plate. Wait Squidding, All right, we
got to take another break. You've got so much else
I want to talk about. We'll dig deeper into the book.
I want to talk about your wife, Anna's restaurant, which
(27:14):
is still going strong, and talk more about Tombo twenty two,
which you've got in Chelsea.
Speaker 2 (27:19):
But we will take a break and we'll be right back.
Speaker 1 (27:22):
You're listening to Food for Thought, brought to you by
the Box Center and Sale in Waterfront Hotel in sweetes Hey.
Speaker 2 (27:28):
Folks, welcome back to Food for Thought. Billy Costa here
in Chefo.
Speaker 3 (27:31):
Say Do or Tay is my guest, a longtime friend
and one of the most talented, creative, knowledgeable chefs or
people I've ever met. And you do have your restaurant
Tombo twenty two in Chelsea, Yes, and how long.
Speaker 2 (27:46):
Has that been open?
Speaker 6 (27:46):
Now?
Speaker 5 (27:47):
Five years and it is actually four years five years.
Speaker 3 (27:50):
Such a charming and different experience your restaurant. Describe it
in a few sentences. So Tumbo is a very small
restaurant located in Chelsea. He tried to feature the most
representative dishes of Peruvian astronomy on a very casual setting.
We would like to do really good ingredients, amazing techniques.
We have a really good bar program.
Speaker 5 (28:12):
We have some spirits from Peru, we have some agave
from the Andes, we have some gin from the Andre
some purple corn whiskey from the Andes as well, and
of course peace calls et cetera. So we have an
interesting mixology program as well as some of the popular dishes.
They are incredible seviches caausas, lomos Diego named after my
(28:34):
son Diego that you've made. It was great. He's in
Spain now, So how old is da was? Nineteen years old?
Speaker 2 (28:42):
Wow? Yeah.
Speaker 3 (28:45):
The funny thing about your your bar menu, so to speak,
is you know it'll hit you out of left field.
I mean, because you don't know what you're drinking, right,
it has you know, Jose's got a name for it.
Speaker 2 (28:57):
You say, sure, I'll try that and all of it. Yeah,
it's a happy So we have.
Speaker 5 (29:02):
Our partner Brian and Brian Cochran and Taylor who are
our partners in the restaurant. He's he's gotten very creative
trying to utilize these Peruvian ingredients, you know, including like
some kancha corn and some purple corn and some mounia
tea and all these ingredients. And then and the drinks
are amazing. I mean they're they're so good.
Speaker 2 (29:19):
Yeah, not only amazing, but very very creative.
Speaker 5 (29:23):
Yes.
Speaker 2 (29:23):
But on the other end, it's on the South Shore.
Your wife annas.
Speaker 5 (29:28):
Tratoria and Pietro. Yeah, that's been open for thirty five
thirty something years. That's been for a while. So the
restaurant is on Washington Street in Norwill and it's a
Southern Italian you know, it's most a lot of the
recipes from some of the hometown of my wife and Siano.
But she's the restaurant as has been there for for
(29:51):
a long time. And excellent bar, very good drinks as
well in some Pietro.
Speaker 3 (29:59):
Now I know it's I know it's got a beautiful
bar and and great cocktail menu as well. Can we
talk a little business for a second, because anyone I
talked to in the business for years and years, uh,
I would say the biggest complaint was always staffing, like
they couldn't find good help and they couldn't keep good help.
Speaker 2 (30:17):
Uh. And then a pandemic hit, and it seems like
a lot of places, a lot of chefs, a lot
of restaurants are still trying to rebound from the pandemic.
Speaker 5 (30:28):
I think it's it's a it's a global problem with
the hospitality industry, not really how Charley, and probably in
Europe as well. Seasonality. I think so many people went
to other industries and there the hospitality the industry was
not somehow attractive for them anymore.
Speaker 2 (30:46):
It's the hardest working it's hard work industry.
Speaker 5 (30:48):
It is, it is, and and and you see a
lot of chefs sometimes pivoting with many items to minimize labor.
You'll see a lot of technology getting involved to minimize
that cost labor costs and try to have less uh
many power hours shore people in there. Like if you
buy chopped onion might be cheaper than paying someone thirty
(31:10):
dollars an hour to chop the onion. Things like that.
So it has always been a problem, and in hiring
these days is difficult. I mean, it's very hard to
find help. They don't you know.
Speaker 2 (31:23):
The why is that, I don't know.
Speaker 5 (31:26):
I think that the young younger they don't want to
they don't want to work as hard. I mean summer
days or kitchens you know, can be one hundred degrees
and and you know you sweated. That's that's what we
did for a while. And I think the younger generation
they don't want they want it easy. They all want
to be influencers. I don't know.
Speaker 3 (31:44):
Yeah, but not only that, but for years, for decades
in the hospitality industry, we always heard, you know, business
stories like you know, the money is in the liquor
and so forth. But now I'm hearing that the younger
generations coming up really aren't drinking, and yeah, it's a
it's a trend. I had a friend of the business
just a couple of days ago say that business is
(32:06):
down fifty percent.
Speaker 5 (32:07):
Yeah, I think that one of the reasons why is
that may be more health conscious. Sohow alcohol consumption and
younger generations definitely has driven not only in the States
and Europe as well, wine especially, and one of the
things that so we noticed that, but so as as
(32:28):
a supply to the alternative, we we had to do
a whole mocktail list there which we were testing, you know,
gean whiskeys. I mean there is there's a lot of
offers and you still make the sell, let's say, because
but you know, and and and and it's not that
you're going to make much more money because you're not
serving out those those those those spirits, let's say, those
(32:50):
those non alcoholic drinks. The liquor that's say, there's no liquor.
I don't know how to call it.
Speaker 3 (32:58):
You know, there's a non alcoholic But I will say
this because Jenni Johnson, my partner. She doesn't drink right
at all, So whenever we're shooting, we have to include
some mocktails alcoholic. But that part of the business has
come a long way, the creativity going into mock tails
because it's harder because, for example, I'm trying to taste
(33:18):
and spirit one way.
Speaker 5 (33:19):
Like, let's you drink a vodka and you have the alcohol,
you have you know, your sensation. All they are gonna
eleptic what it was going to taste in the ball
in the mouth and everything. But when you taste this
non alcoholic vodkas, it's completely different. You don't know where
to start. So you really have to work hard with
the mixer to that drink happen so it has the
(33:40):
same sensation. Let's say, you know, and and and and
and and that's I think it's a it's an art
right now. They have to they have to look beautiful,
they have to taste alike, they have to taste great.
And for us, it's not that the bottle of the
non alcoholic is cheaper. It's as expensive as the alcoholics,
so the drinks are going to have the same price.
Speaker 2 (34:00):
Much of an effect, how much of a factor are edibles.
Speaker 5 (34:04):
I the yeah, No, I think I think that. I think, yes, yes,
I think that that is a valid point that people
that are. But I don't know. I think that's that's
going away a little bit, you know. I think there's
a because it's available everywhere. And I don't know how
the edible in the cannabis industry in Massachusetts and all
(34:25):
that has affected it. Might have might have, but I
think people, but I think it's more in the healthy
side the people, because obviously mixing alcohol with cannabis is
not sometimes not a good recipe.
Speaker 3 (34:37):
I guess I got to ask you a question, because
you've never ever given up your roots in Peru, do
you ever see yourself going back and opening a restaurant
and settling down in the homeland.
Speaker 5 (34:52):
Again, I don't think opening a restaurant, but I will
say that spending some time at the project at the
lodge in the is a valid answer. I'm trying to
spend more, more and more time. And this is this
is the Disneyland for chefs. I mean, this is in
the middle of an agricultural community. We have everything is
just amazing. So I think that eventually I will probably
(35:14):
spend more time giving back to the community in an
isolated place, or just living off the land and making
great food and having people visit and making it a
great hospitality in the opportunity, you know.
Speaker 2 (35:28):
Well, on that note, give me, no, give the listeners.
Speaker 3 (35:32):
Okay again we're talking with chef Jose Duarte from Peru,
but famous chef all over the country, especially here in
the Boston area, Toronto in the North End.
Speaker 2 (35:40):
Tom about twenty two and.
Speaker 3 (35:42):
Chelsea give our listeners three reasons why they should put
Peru on their bucket list.
Speaker 5 (35:51):
Well, first of all, the food amazing. The food is
really amazing ingredients and the food. Besides that, the restaurants,
I mean food, you find it good everywhere, but the
good restaurant's best best chefs in the world right now,
you know, there are a lot of Perugian chefs. And
the other day is the culture if you like agric archaeology, history,
(36:12):
and Peru has amazing places to visit, you know, Machu
Picchus and you're the Sipan and and the cultural party
is really important. But those are the really good reasons
to visit Peru.
Speaker 2 (36:24):
Are you famous when you go back home?
Speaker 5 (36:27):
Not me, but my father was. Yeah, yes, yeah, So
my father and his uh, his brothers. There were four
brothers in Tokyo nineteen sixty four playing basketball and there
was the only time in history that a team had
four brothers. So they have the World Guinness Records for that.
Speaker 2 (36:45):
So your family is famous in Peru.
Speaker 5 (36:47):
They're not.
Speaker 2 (36:47):
They're not the Olympic team. Yes, are they all giant
like you?
Speaker 5 (36:52):
My uncle Raoul is like seven feet he actually, yeah,
he played for uncle Raol, I think play for Iowa
State or something. He actually was drafted for the NBA,
and he was never told because he was playing professional
basketball in Malta and there were no facts, nothing.
Speaker 2 (37:10):
So he means his draft and we just told him
we just had the NBA drafts and we got a
guy from Spain, Real Madrid, Hugo Gonzalez, and Salads picked
him up in the first round. Okay, we got to
take a break. We've got a few minutes left to
the show. When we come back, I want to re
hit the book and make sure everybody has all the
information they need on how and where to get it.
(37:31):
We're talking to chef Jose Duarte. The cookbook is called
Taranta and also tell you the story behind dos but
we'll do that right after the break.
Speaker 1 (37:42):
You're listening to Food for Thought, brought to you by
the Box Center and Sale the Waterfront Hotel in Sweets.
Speaker 2 (37:48):
Hey, guys, welcome back to Food for Thought. Just a
few minutes left.
Speaker 3 (37:51):
We're here with Chef Jose Duarte his cookbook Toronto.
Speaker 2 (37:57):
Where can people get the book?
Speaker 5 (37:58):
You can buy it online Amazon, barnieson Novel. I mean
it's this book is in seven thousand bookstores worldwide, so
it's a worldwide distribution from New Zealand to London to wow.
Speaker 2 (38:12):
Isn't that feeling pictures of your book somewhere else?
Speaker 5 (38:16):
So it's it's a strutter around and you can pick
it up at any bookstore, but also on the Amazon
sells it as well.
Speaker 3 (38:25):
So and is there a website that people can get
anything Jose Darte anything Tambo twenty two.
Speaker 5 (38:34):
I mean the usually the social media, like my my
Instagram is at Chef j Duarte. There you go. They
also Tumble twenty two is at Tumble twenty two Chelsea.
That's the other one at trators and pietro So online.
I mean, people are easy. Google's magic, so people can
(38:54):
really find and a.
Speaker 3 (38:56):
Lot of people are starting to plan the creative trips,
and you can't recommend enough Peru. And so you've helped
to create this incredible lodge. And during the break you
turned to me and you said, if you're coming to
the lodge in Peru, you need to set aside five days.
Speaker 5 (39:14):
Just why one week? I think one week is perfect
because the first day you accliment, the second day you
start connecting with nature. We start doing some walks, and
then the third day we start going into the fields
and harvesting and creating foods and visiting the local communities,
visiting a little bit of the local agabe productions. So
there is a lot of things to do in that
(39:36):
little time.
Speaker 2 (39:37):
And this is another trend that's really exploding.
Speaker 3 (39:40):
I know Jenny Johnson's heavy in a it, but everybody
looking to completely disconnect correct And I think that's another
thing you taught me about earthing. Right, So now my
wife Michelle, you and my wife Michelle should hang out
because now every day I've got to take my shoes
off and just stand on the ground.
Speaker 5 (39:58):
Were in a vortics a lot of quart quart sitting.
In fact, when we build this lodge, we didn't put
anything on the floor. We just put Terracottas on top
of the floor because it's so much energy.
Speaker 2 (40:09):
And there see what I'm talking about. You need a
whole what's the lodge called again.
Speaker 5 (40:13):
It's a Santa Cruz Lodge Peru.
Speaker 2 (40:16):
And what are you driving right now? If you don't
mind my ass? Is it running on gas or no?
Speaker 5 (40:21):
I'm actually driving a Defender land Robbert because our friend,
uh herb convinced me to get it. Was the only
car that I fit on it, you know, so it
was hard. It was hard to find a car that
I will fit on. So actually Melissa helped me. Oh yeah,
(40:42):
so at the end, Yeah, so we got down.
Speaker 2 (40:46):
Okay, I've got to tell this story before we leave.
Speaker 3 (40:49):
When we were in Italy one of our trips to Italy,
we were hanging out and I'm having lunch sitting in.
Speaker 2 (40:56):
A piazza in Italy and you walked over and handed
me an apron. You think I forgot about this?
Speaker 5 (41:03):
Oh well, yeah, that was an apron. They were actually
hand you two aprons, like his and hers, or one
for each for a three. But I handed you the
normal one on the extra.
Speaker 3 (41:15):
And the apron when you put the apron on AJ
it was a naked man. Right, But besides just the
naked man, it was the complete unit, like just hang.
Speaker 5 (41:29):
It you had to It was an ex extra large
in large, so.
Speaker 2 (41:32):
Perfect for Kirkouts. Obviously I went with the extra large.
Speaker 3 (41:35):
But anyway, and that created the saying, C M pretos listen.
I told you at the beginning of this show is
going to be an interesting conversation with Chef Jose Duarte.
Speaker 2 (41:48):
We got to go. Always an absolute pleasure to see you, buddy.
Get the book. It's called Toronta. Get it. You'll love it.
Speaker 3 (41:55):
The pictures are beautiful, so are the stories, and so
are the recipes. Gotta go up next sixty minutes
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