October 9, 2024 • 11 mins
Christina Tosi calls in to talk about Cookies for Kids event, and Diamond was flirting with the sommelier last night!
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Speaker 1 (00:01):
Today's Daily Highlight from Elvis Duran in the Morning Show.
We had a great night last night, a wonderful night,
and one would think of staying up and we're you know,
doing important things and eating and drinking with our friends.
We would come in here like drag acid, but we're not.
We seem to be still invigorated from what we witnessed
last night. Every year the Chef's for Kids Cancer event,
of course, put on by our friend Gretchen and everyone
(00:23):
that works with Cookies for Kids Cancer. We get together
in a big room full of the best chefs in
New York City and beyond, and they all have their
stations going, they have the ovens and stoves are going,
and the place is just smoky and you stink, you know,
after a while. But that's okay. But we raised so
much money and talk about some incredible stories involving kids
with cancer, pediatric cancer, not only them but their families,
(00:46):
and we're there to support a lot of money is raised,
a lot of grants are are developed to make sure
we're trying to get ahead of all things pediatric cancer
and cancer kids. One of my favorite people that shows
up every year, are you there, Christina Oh?
Speaker 2 (01:05):
My gosh, I'm here.
Speaker 3 (01:06):
Stop it, okay.
Speaker 1 (01:07):
So Christina Tosi, by the way, we've been such fans
of her since she even knew we existed. Of course,
Milk Bar here in New York and beyond is just
an incredible entity. I mean when it comes to desserts
and everything sweet and incredible. But your story is amazing
and we'll get into that. But thank you so much
for being a part of this event every year. For
(01:32):
how many years do we figure it out? It was?
Speaker 2 (01:35):
I mean you, it's been going on for ten years.
It's a little break during the pandemic. This is our
tenth gala, and every time I see you there, like
it's already such a room full of so much enthusiasm
and love and passion and care. And when I see you,
I mean, you just light up the whole freaking event.
Speaker 1 (01:53):
Elvis, it's you. You're the You're the ignition. So last night,
you know, it's a tough crowd. It's a tough crowd
because it's a lot of people eating and drinking, and
the acoustics are kind of weird, but we do the best.
I tell you, it was a moving night last night.
But when it comes time for me to talk. No
one gives, no one cares. You should yell at everyone
(02:15):
a lot. I try, you try to shut people up.
But of course my joke fell totally flat. Last night
Christina about how I mispronounced all the chef's names.
Speaker 2 (02:26):
Listen, I was there with you, Elvis. I was like,
your hype girl. I laughed at every single one of
your jokes. I asked my table they said they. I
was like, did you guys hear Elva? And they were like,
we heard him? Were him? It was hilarious.
Speaker 1 (02:37):
Well, okay, thank you, great foods. They can't they've got
you know, yeah, I know, I know, I know.
Speaker 2 (02:44):
So this racks everyone.
Speaker 1 (02:46):
Next year, No jokes, there's just right to the point
next year. And in our ry at our table, Gandhi
Gandhi was blowing this what this stupid horn you keep blowing? Yeah, well,
I'm like, hey everyone, I'm Elvis Dran And she played
it saying that off all night. So I said, you know,
they asked me this year not to announce all the
(03:06):
chefs because I butchered their names. And you know, so
I was gonna brings Christine Atsia, so I said, And
now my friend Christina TUTSI I heard you say that.
Speaker 3 (03:16):
We laughed at that.
Speaker 1 (03:17):
We just go here because everyone else's scream I heard crickets.
I'm like, no, no, we laughed at that.
Speaker 3 (03:22):
Yeah.
Speaker 1 (03:22):
Anyway, So christ Airhorn, the dessert last night was better
than ever. Tell everyone what you what you served us?
Eyes are rolling in here, everything on the dessert platters.
What what did you come up with?
Speaker 2 (03:34):
So with the help of four brilliant pastry chefs, Chefs
Goot chefs are bast and Chef Fanny and Cheff Milhunt,
we had this parade of ice cream sandwiches. So I
brought the classic no bar birthday cake truffles because tradition
ten years in and these incredible chefs each made these
brilliant handheld ice cream sandwiches. It's such a big fancy
(03:54):
event that by the time it comes to dessert, you
just want something that's like easy and fun and makes
you feel like a kid and it casual, like the
final kiss, so ginger snap cookie with a little bit
of caramelized ginger, and like fresh vanilla ice cream, like
vanilla bean speckled at like the best vanilla ice cream possible.
(04:16):
A hor Chota chocolate chip ice cream sandwich, a chocolate
U not ice cream sandwich, yes, thank you, and then
a brilliant ice cream sandwich served on a briosh fun
so like big and glossy and naughty and soft in
all of the best ways.
Speaker 1 (04:33):
Naughty and soft. I love, we love naughty and soft
when it comes to describing desserts. But you know, Christine,
I mean, you are the master at all of these desserts.
And thank you, thank you. This cookie jar, now, this
is something people don't know. If you don't go to
these events. At the end of the event, when you're leaving,
you get you get the swag bag, which is great,
(04:54):
but you get this cookie jar. Some of the best
cookie chefs in New York City, they each have their
face favorite cookies individually wrapped and labeled. And how do
you help? I mean, are you a part of this?
I mean, are you a part of the put house together?
Speaker 2 (05:09):
So we usually do, I mean, just in case, like
a brilliant you know cocktail our four course meal where
a chef like parades for you and your nine other guests,
a beautiful tasting menu and then this brilliant dessert that happens.
It's not enough anyway, you get to take on this
brilliant jar of cookies. We usually do thirteen because you
(05:31):
know Baker's does and we have to be cute. This
year twenty six cookies, so two bakers dozen worth of
cookies and it comes from brilliant bakers and jeffs in
New York City and all across the country and they
all make something different. And of course, like that's one
of the biggest planning bits. Can you imagine, like the
operations to.
Speaker 1 (05:51):
Non in each cookie, each cookie has the chef's name
where they're from. And for instance, this was a brilliant
find here Christina Karen Demasco from grammar Syt Tavern to
the brown buttered chocolate chip cookie.
Speaker 2 (06:08):
By the way, good morning, like drink that with your coffee.
Speaker 1 (06:12):
So they're supposed to be you said, twenty five cookies
in this jar, twenty seventy six. Oh well there's twenty
five and the one we're giving away, there's twenty five
and the one we're giving away the I ate the
olive oil cake.
Speaker 2 (06:29):
It is like it's the power, like the reason we
do it. On top of it's not the gilt, the lily,
it's because Cookies for Kids cancer like started with a
bake sale. And I mean as a baker and like
a very passionate dessert person. The power of a cookie
is it can it can do so much, so much good.
And I think that for me is the like it's
(06:50):
the gift that just keeps on giving. You can eat.
You could spend twenty five days eating twenty five cookies
reminded of it.
Speaker 1 (06:56):
No offense ain't lasting that long. I walked in my
house last night and my son was sitting on the
couch watching a movie. He said, oh mo, bring that
right over here.
Speaker 2 (07:08):
Back it up, park it right here.
Speaker 1 (07:11):
Well, okay, here's what we're gonna do. We're gonna give
away the world famous be a Good Cookie Cookie Jar
with twenty five of the twenty six cookies there we
got last night. How do we do this is call
it out. Yeah, hey Diamond, looking for caller one hundred.
We'll give a way. We'll give away the cookie, the
(07:32):
world famous cookie jar. All right, this is amazing. We'll
ship it out today. It'll go out today, you'll either tomorrow.
And Christina, thank you so much, thank you for what
you do every year. You were just the biggest, brightest
smile in that room and I just love We don't
get to spend any time together, but when we do,
you always always make me feel so happy. You're just
a great person.
Speaker 2 (07:51):
You're the most generous elv.
Speaker 1 (07:56):
Oh, Christina Diz, that's funny you guys like John. Oh God,
it's getting nice.
Speaker 2 (08:04):
Just bring the joy in the heart. And thank you
for always just coming in so hot, with so much
love and so much support. And I'm whoever callar ninety nine, Sorry,
sorry the caller one hundred. You're about to win the
freaking cookie lottery and help you enjoy those cookies.
Speaker 1 (08:21):
Oh, we love it, and we love you, Christina Tosi.
And you know, do a search for milk Bar. If
you're not one of the billions who already know about him,
you should be one of them. Milk Bar is the best.
I still have a controversial moment from your past that
we're not going to talk about. Do you know what
we're talking about?
Speaker 2 (08:38):
It?
Speaker 1 (08:39):
She had to change the name of one of her desserts,
and I got I'm still mad about it. I'm not
going to talk about anyway.
Speaker 2 (08:46):
It's every that is delicious still, Elvis. We didn't change
the rest.
Speaker 1 (08:49):
You don't worry to it, but we love you and
tell Will her husband, will my new boyfriend love him?
Thank you?
Speaker 2 (08:57):
Literally, I was like, Els has the hots for you.
Speaker 1 (09:00):
I love you, Christina Tosi, he have a beautiful day.
Bye bye. Well there you go. Is this how do
you turn this off? I don't I don't know how
to work. Just doesn't seem it's a whetstone. It doesn't
seem off this. Yeah, okay, I'll tell you what the
(09:21):
controversy was. What it used to be called the crack Cookie.
I believe, oh cool, and they made him change the
name because it's you know, drugs and stuff.
Speaker 3 (09:30):
I know.
Speaker 1 (09:31):
I tell you it was so good it still is.
It tastes just like the ball you had. That ball
was insane. I kept popping Christina to when it comes
to popping balls in your mouth, Christina toss in charge.
Love her.
Speaker 3 (09:45):
Uh.
Speaker 1 (09:46):
Congratulations to Trish. Hey, Trish, we're sending you out to
be a good cookie cookie jar right now. It's gonna
be there, Scottie kid tomorrow. It'll be at your house tomorrow.
Speaker 3 (09:54):
Trish, hello so much.
Speaker 1 (09:58):
You're gonna love these cookies. You're you're going to be
so soful and you're not going to want to share them.
With anyone. You should though. They're really great.
Speaker 3 (10:05):
Well, it seems a lot of me because my brother
Sadley passed away from childhood cancer. So the cookies for
kids really is an amazing thing and I love it.
Thank you everyone for being involved in it.
Speaker 1 (10:16):
Oh, Trish, how great that you're called on one hundred.
I love that, Trish. Thank you for listening to us
and enjoy these cookies. And there's you know, there's love
in every bite and you're gonna really love them, and
them with my family. Oh no, don't tell them to
eat them yoursel anyway. Thank you, Trish, hold on one
second and there you go. Thank you guys again for
coming out last night. I will tell you what. We
(10:38):
have many stories to tell about last night, including Diamond,
who had a little love affair with one of the servers.
Oh yeah, the psalm. He's bringing up some wine. You too,
did kick it off?
Speaker 3 (10:51):
Oh yeah, hey, listen, I said to you, Mandy, I said, mmm,
look over there, she's somebody's a little into Diamond over there.
Speaker 1 (11:01):
Listen. I love it. We might be taking pictures.
Speaker 3 (11:03):
I don't know.
Speaker 1 (11:05):
I don't know.
Today's Daily Highlight from Elvis Duran in the Morning Show.
We had a great night last night, a wonderful night,
and one would think of staying up and we're you know,
doing important things and eating and drinking with our friends.
We would come in here like drag acid, but we're not.
We seem to be still invigorated from what we witnessed
last night. Every year the Chef's for Kids Cancer event,
of course, put on by our friend Gretchen and everyone
(00:23):
that works with Cookies for Kids Cancer. We get together
in a big room full of the best chefs in
New York City and beyond, and they all have their
stations going, they have the ovens and stoves are going,
and the place is just smoky and you stink, you know,
after a while. But that's okay. But we raised so
much money and talk about some incredible stories involving kids
with cancer, pediatric cancer, not only them but their families,
(00:46):
and we're there to support a lot of money is raised,
a lot of grants are are developed to make sure
we're trying to get ahead of all things pediatric cancer
and cancer kids. One of my favorite people that shows
up every year, are you there, Christina Oh?
Speaker 2 (01:05):
My gosh, I'm here.
Speaker 3 (01:06):
Stop it, okay.
Speaker 1 (01:07):
So Christina Tosi, by the way, we've been such fans
of her since she even knew we existed. Of course,
Milk Bar here in New York and beyond is just
an incredible entity. I mean when it comes to desserts
and everything sweet and incredible. But your story is amazing
and we'll get into that. But thank you so much
for being a part of this event every year. For
(01:32):
how many years do we figure it out? It was?
Speaker 2 (01:35):
I mean you, it's been going on for ten years.
It's a little break during the pandemic. This is our
tenth gala, and every time I see you there, like
it's already such a room full of so much enthusiasm
and love and passion and care. And when I see you,
I mean, you just light up the whole freaking event.
Speaker 1 (01:53):
Elvis, it's you. You're the You're the ignition. So last night,
you know, it's a tough crowd. It's a tough crowd
because it's a lot of people eating and drinking, and
the acoustics are kind of weird, but we do the best.
I tell you, it was a moving night last night.
But when it comes time for me to talk. No
one gives, no one cares. You should yell at everyone
(02:15):
a lot. I try, you try to shut people up.
But of course my joke fell totally flat. Last night
Christina about how I mispronounced all the chef's names.
Speaker 2 (02:26):
Listen, I was there with you, Elvis. I was like,
your hype girl. I laughed at every single one of
your jokes. I asked my table they said they. I
was like, did you guys hear Elva? And they were like,
we heard him? Were him? It was hilarious.
Speaker 1 (02:37):
Well, okay, thank you, great foods. They can't they've got
you know, yeah, I know, I know, I know.
Speaker 2 (02:44):
So this racks everyone.
Speaker 1 (02:46):
Next year, No jokes, there's just right to the point
next year. And in our ry at our table, Gandhi
Gandhi was blowing this what this stupid horn you keep blowing? Yeah, well,
I'm like, hey everyone, I'm Elvis Dran And she played
it saying that off all night. So I said, you know,
they asked me this year not to announce all the
(03:06):
chefs because I butchered their names. And you know, so
I was gonna brings Christine Atsia, so I said, And
now my friend Christina TUTSI I heard you say that.
Speaker 3 (03:16):
We laughed at that.
Speaker 1 (03:17):
We just go here because everyone else's scream I heard crickets.
I'm like, no, no, we laughed at that.
Speaker 3 (03:22):
Yeah.
Speaker 1 (03:22):
Anyway, So christ Airhorn, the dessert last night was better
than ever. Tell everyone what you what you served us?
Eyes are rolling in here, everything on the dessert platters.
What what did you come up with?
Speaker 2 (03:34):
So with the help of four brilliant pastry chefs, Chefs
Goot chefs are bast and Chef Fanny and Cheff Milhunt,
we had this parade of ice cream sandwiches. So I
brought the classic no bar birthday cake truffles because tradition
ten years in and these incredible chefs each made these
brilliant handheld ice cream sandwiches. It's such a big fancy
(03:54):
event that by the time it comes to dessert, you
just want something that's like easy and fun and makes
you feel like a kid and it casual, like the
final kiss, so ginger snap cookie with a little bit
of caramelized ginger, and like fresh vanilla ice cream, like
vanilla bean speckled at like the best vanilla ice cream possible.
(04:16):
A hor Chota chocolate chip ice cream sandwich, a chocolate
U not ice cream sandwich, yes, thank you, and then
a brilliant ice cream sandwich served on a briosh fun
so like big and glossy and naughty and soft in
all of the best ways.
Speaker 1 (04:33):
Naughty and soft. I love, we love naughty and soft
when it comes to describing desserts. But you know, Christine,
I mean, you are the master at all of these desserts.
And thank you, thank you. This cookie jar, now, this
is something people don't know. If you don't go to
these events. At the end of the event, when you're leaving,
you get you get the swag bag, which is great,
(04:54):
but you get this cookie jar. Some of the best
cookie chefs in New York City, they each have their
face favorite cookies individually wrapped and labeled. And how do
you help? I mean, are you a part of this?
I mean, are you a part of the put house together?
Speaker 2 (05:09):
So we usually do, I mean, just in case, like
a brilliant you know cocktail our four course meal where
a chef like parades for you and your nine other guests,
a beautiful tasting menu and then this brilliant dessert that happens.
It's not enough anyway, you get to take on this
brilliant jar of cookies. We usually do thirteen because you
(05:31):
know Baker's does and we have to be cute. This
year twenty six cookies, so two bakers dozen worth of
cookies and it comes from brilliant bakers and jeffs in
New York City and all across the country and they
all make something different. And of course, like that's one
of the biggest planning bits. Can you imagine, like the
operations to.
Speaker 1 (05:51):
Non in each cookie, each cookie has the chef's name
where they're from. And for instance, this was a brilliant
find here Christina Karen Demasco from grammar Syt Tavern to
the brown buttered chocolate chip cookie.
Speaker 2 (06:08):
By the way, good morning, like drink that with your coffee.
Speaker 1 (06:12):
So they're supposed to be you said, twenty five cookies
in this jar, twenty seventy six. Oh well there's twenty
five and the one we're giving away, there's twenty five
and the one we're giving away the I ate the
olive oil cake.
Speaker 2 (06:29):
It is like it's the power, like the reason we
do it. On top of it's not the gilt, the lily,
it's because Cookies for Kids cancer like started with a
bake sale. And I mean as a baker and like
a very passionate dessert person. The power of a cookie
is it can it can do so much, so much good.
And I think that for me is the like it's
(06:50):
the gift that just keeps on giving. You can eat.
You could spend twenty five days eating twenty five cookies
reminded of it.
Speaker 1 (06:56):
No offense ain't lasting that long. I walked in my
house last night and my son was sitting on the
couch watching a movie. He said, oh mo, bring that
right over here.
Speaker 2 (07:08):
Back it up, park it right here.
Speaker 1 (07:11):
Well, okay, here's what we're gonna do. We're gonna give
away the world famous be a Good Cookie Cookie Jar
with twenty five of the twenty six cookies there we
got last night. How do we do this is call
it out. Yeah, hey Diamond, looking for caller one hundred.
We'll give a way. We'll give away the cookie, the
(07:32):
world famous cookie jar. All right, this is amazing. We'll
ship it out today. It'll go out today, you'll either tomorrow.
And Christina, thank you so much, thank you for what
you do every year. You were just the biggest, brightest
smile in that room and I just love We don't
get to spend any time together, but when we do,
you always always make me feel so happy. You're just
a great person.
Speaker 2 (07:51):
You're the most generous elv.
Speaker 1 (07:56):
Oh, Christina Diz, that's funny you guys like John. Oh God,
it's getting nice.
Speaker 2 (08:04):
Just bring the joy in the heart. And thank you
for always just coming in so hot, with so much
love and so much support. And I'm whoever callar ninety nine, Sorry,
sorry the caller one hundred. You're about to win the
freaking cookie lottery and help you enjoy those cookies.
Speaker 1 (08:21):
Oh, we love it, and we love you, Christina Tosi.
And you know, do a search for milk Bar. If
you're not one of the billions who already know about him,
you should be one of them. Milk Bar is the best.
I still have a controversial moment from your past that
we're not going to talk about. Do you know what
we're talking about?
Speaker 2 (08:38):
It?
Speaker 1 (08:39):
She had to change the name of one of her desserts,
and I got I'm still mad about it. I'm not
going to talk about anyway.
Speaker 2 (08:46):
It's every that is delicious still, Elvis. We didn't change
the rest.
Speaker 1 (08:49):
You don't worry to it, but we love you and
tell Will her husband, will my new boyfriend love him?
Thank you?
Speaker 2 (08:57):
Literally, I was like, Els has the hots for you.
Speaker 1 (09:00):
I love you, Christina Tosi, he have a beautiful day.
Bye bye. Well there you go. Is this how do
you turn this off? I don't I don't know how
to work. Just doesn't seem it's a whetstone. It doesn't
seem off this. Yeah, okay, I'll tell you what the
(09:21):
controversy was. What it used to be called the crack Cookie.
I believe, oh cool, and they made him change the
name because it's you know, drugs and stuff.
Speaker 3 (09:30):
I know.
Speaker 1 (09:31):
I tell you it was so good it still is.
It tastes just like the ball you had. That ball
was insane. I kept popping Christina to when it comes
to popping balls in your mouth, Christina toss in charge.
Love her.
Speaker 3 (09:45):
Uh.
Speaker 1 (09:46):
Congratulations to Trish. Hey, Trish, we're sending you out to
be a good cookie cookie jar right now. It's gonna
be there, Scottie kid tomorrow. It'll be at your house tomorrow.
Speaker 3 (09:54):
Trish, hello so much.
Speaker 1 (09:58):
You're gonna love these cookies. You're you're going to be
so soful and you're not going to want to share them.
With anyone. You should though. They're really great.
Speaker 3 (10:05):
Well, it seems a lot of me because my brother
Sadley passed away from childhood cancer. So the cookies for
kids really is an amazing thing and I love it.
Thank you everyone for being involved in it.
Speaker 1 (10:16):
Oh, Trish, how great that you're called on one hundred.
I love that, Trish. Thank you for listening to us
and enjoy these cookies. And there's you know, there's love
in every bite and you're gonna really love them, and
them with my family. Oh no, don't tell them to
eat them yoursel anyway. Thank you, Trish, hold on one
second and there you go. Thank you guys again for
coming out last night. I will tell you what. We
(10:38):
have many stories to tell about last night, including Diamond,
who had a little love affair with one of the servers.
Oh yeah, the psalm. He's bringing up some wine. You too,
did kick it off?
Speaker 3 (10:51):
Oh yeah, hey, listen, I said to you, Mandy, I said, mmm,
look over there, she's somebody's a little into Diamond over there.
Speaker 1 (11:01):
Listen. I love it. We might be taking pictures.
Speaker 3 (11:03):
I don't know.
Speaker 1 (11:05):
I don't know.
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