It was until I left school and I started working in a restaurant and working with my hands that, you know, my life came alive. I take those things that I learn and see and experience and I make them part of my life's work. And I also think that if you work in a restaurant, like it teaches you about life. You saw this man who worked around the clock and he still does. I mean he's such a great role model. He leads with kindness, he leads with work ethic. Bobby, we were talking one day, he's like, you keep doing that and you keep being your authentic self, you're gonna win. This is what he said. So 100% what I did and I ended up winning. First of all, I love Bobby Flavio very much. I've loved him on The Today Show. I love him here and now. Bobby Flavio, everybody, check out Bobby's triple threat. Bobby, you're not filming a show with him. You're like being coming friends with him. Food business and the restaurant business has been great to me, right? It's been such an important part of my life. I'm in a really good place right this second. For lots of reasons. It gives me that momentum to keep striving to be better, to learn and to look for the next adventure. But I feel like I'm now directing my own life. Bobby Flavio has been a great mentor for me. Ladies and gentlemen, Bobby Flavio! Bobby on the beat. Welcome to another episode of Bobby on the Beat. Make sure you like and subscribe. Thank you so much for subscribing. We are getting those numbers up, which we love. So thanks so much for watching and tuning in. You can always check out a new episode every Monday morning. Think about it. Weekend's over. First thing you do is make yourself a cup of coffee and turn on Bobby on the Beat. Your Monday routine. Anyway, this week, very, very exciting guest, Heather Graham from some iconic movies like Boogie Nights, Austin Powers, The Hangover. I mean, she's just an iconic actress. She's got a bunch of new things going on. We'll get to Heather in a second. This week I had a really fun week. Went out to Las Vegas, changed about, I don't know, six dishes on the menu at a Malfi and a couple of things at Brass Rebe as well. You know, really got those sort of spring vegetables in there. Forcing spring in. Goodbye, winter. Hello, spring. We need to be light and bright and fresh and that's what's happening in a Malfi right now. I went out to Los Angeles, had Easter, lunch, dinner. It was a four o'clock meal. Let's put it this way. With Brooke and her family and her friends. I made lamb shanks this Easter. Lamb is obviously something that I cook almost every Easter in some way, shape or form. I did make lamb shanks for a particular reason. Not such a very joyful reason, unfortunately. A good friend of mine for a long, long, long time, a chef named Tom Valenti passed away almost suddenly, which is a very, very quick illness. And Tom was known for making lamb shanks, a big thing. Let's face it. I made a sort of a cheaper cut of lamb, the lamb shank, and made it something spectacular. Chefs all over New York, all over the country, you know, kind of followed his lead. I was one of them. We had a lamb shank dish on the menu Ebola for many years. And so I made that dish with the toasted orzo, roasted tomatoes, roasted garlic, and this beautiful broth from braising the lamb shank for Easter. Not only to commemorate Easter, but also had Tom Valenti on my mind, obviously. Sad moment for the industry, his family, etc. I got a very exciting cookbook sent to me by two guys who I really appreciate. Vitamina tea. So vitamin tea, meaning tacos, tortes, tamales, obviously lots of very authentic Mexican dishes, which I love those flavors and ingredients. I cooked and have been cooking Southwestern food for my entire career. So obviously, even though it's an American approach, certainly have lots of influences from ingredients and techniques from Mexico. It's by two guys, Jorge Gaviera, who's cooked in restaurants before, but he has a company called Masienda. They make this beautiful heirloom masa, red corn, blue corn, yellow corn, white corn. This is what I use to make tortillas. I mean, basically it's masa harina in different colors and flavors, and you add water and you make tortillas, and they are delicious. So he's got this company called Masienda, and he teamed up with a guy named Frman Nunez, who has a couple of restaurants in Austin, Square Day and Estay, that I go to whenever I'm in Austin. We've been shooting barbecue brawl in Austin for the last five years, and he has been the mainstay restaurant for me. So these guys, amazing team, Vitamina T, really quintessential Mexican cookbook. I'll be using this for inspiration for sure. I am starting a new series for Food Network that I can't really tell you what it is, but it's going to be, I think, the quintessential Food Network show. It's going to be obviously about cooking. It's going to have some sort of professional cooking environment in it for sure. I think it's going to answer a lot of questions of how do you do your job, so to speak, when it comes to chefs and cooks in the restaurant business. And so looking forward to that, this is something I've been working on for, I don't know, two and a half, three years. We're going to pick up the cameras, and we're going to shoot it. That's basically going to take up my April for sure. Maybe move the podcast out east for a few episodes for sure. Let's get this thing going. So without further ado, let's welcome my very special guest, Heather Graham. All right, Heather, thanks so much for being here. Thanks for having me on your show. It's awesome to meet you. Yeah. Well, I mean, this is so fun for me, because we just started doing this a handful of months ago. I mean, one of the things that you and I have in common is that we're on television, and everything has a formula to it, or it's polished, or a script in your case, not for me. There's no way I could ever read a script. And so it's nice to just have conversations about people that you're interested in. And I'm interested in talking to you, because, well, first of all, I've seen you out in New York for the last 25 years. All right. I'm in New York. And I've seen you so many times, just out and about with your friends and stuff like that. And I was like, at some point, I would love to meet Heather and talk to her. And then with social media, you get to know a little bit more about people's likes and dislikes. And I think you're very consistent in the things that you show that you like. Right. You like good food. Right. So we obviously have that in common. That's awesome. And you like putting on bikinis and going to fun places. I mean, you like to travel. No, I like to travel. Yeah, I like beaches. Yeah. Some people like mountains and like. What kind of places do you like to go to? Well, I like to loom because I've been going on yoga retreats there for like 25 years or something like that. And I like any beach. I love Mexico. I love Italy. Mexico and Italy are my two favorite places. I'm going to show you a couple of things today. One of them is that I'm going to show you how I made this dish that I'm making for you today, which is a salmon dish. You're the first guest that I actually sent out a note and said, which one do you want? This one or that one? I'm so excited. So it's a salmon dish with arugula pestil. Maybe I'll try to make it after this. It's so simple. But yeah, I'll give you the recipe. It's so, so easy. So I'm going to show you how I made that. But I'm also going to show you, I have a restaurant in Vegas called the Malfi. Yeah. Based on obviously the Malfi Coast. And I just went. I'm obsessed. That's like my favorite place. Oh, me too. Yeah, obsessed. It's magical. I go every single year. Yeah. I'll give you the places I go to. Really? Okay. Really? Where do you stay? Which town? In Capri. It's a small little town. And there's a restaurant there called Los Colio. I'm sure you've been there. Is that the one that has zucchini pasta? You got it. Yes. I've been there. It is really cool. Yeah, that's a kidney pasta. It's like mind blowing. The people that own that restaurant and that hotel are like my family. Literally. Wow. Because that's authentic. That's like you have to be in the know to go there. But it's also a fashion show. I will tell you. It's like, you know, people get off their big boats and they, and like during lunch, it's like, it's literally like everybody has like the new linen outfit on. And are you doing a fashion show? No, no, no. I'm just eating lunch. You're just like, I'm who I am. No, no, no. I'm just, I'm just totally eating lunch because the food there is so amazing. I did so amazing. I mean, you have like, first of all, it's a family that's owned the restaurant for a long time. And at the top of the mountain, they have a farm where they grow all their own fruits and vegetables. That's incredible. Obviously all the fish comes right out of the sea. And then the brother, it's like two sisters run the restaurant. The dad runs the, runs the farm. And then the chef, the chef is the brother. So it's a family affair. That is cool. So they're making all this beautiful pasta with all the seafood that's coming out of the water and stuff like that. It's Los Colleo. It's amazing. It's, it's my favorite restaurant in the world just because I'm sitting there. I know. I always feel like I have that in New York in very many places, that zucchini pasta, right? That's just like, it's from Norano actually. Yeah. It was, it was, it was invented in Norano. But I can teach you how to make that too. Really? Totally. Because I think when I was in Italy, I might have had that almost every day for lunch because it was like mind blowing. It's actually, it's very helpful. It's like, you know, it's like toasted, you toast the zucchini. It's usually spaghetti. Some fresh basil. And I like to, I like to finish it with like a, with like a little bit of a pesto, which they don't really do there, but it kind of brings in the garlic and the chilies. I'm obsessed. When you offered pesto, I was really excited. Okay. Good. Yeah. Well, this one's going to happen. But so wait, the zucchini is, wouldn't you say toasted like? You toasted it in oil. In oil. So it gets like that brown color. And then you're crisping it or something. Yeah. So it tastes like fried zucchini a little bit. Yeah. And then you're rolling through the pasta. That's so good. And lots of fresh basil and prime giano. Yes. Yes. That sounds awesome. It's very simple. Yeah. I got you. Well, what kind of pasta is it like pre-made? Like it's like dried pasta? They use dried pasta for that pasta. You can make fresh pasta. Interesting. But you like them just using regular pasta. I think for that dish, I think the dried pasta works. It's better. People get confused that like fresh pasta is better than dried pasta. So yeah, I don't know if I totally understand that. Yeah. Like how would you describe like when is it better and when is it not better? It depends on what it is. It's not, one's not better than the other. They're very, very different. Like a dried pasta is sturdier. So if you're making like vangley, like clams and pasta, I don't want fresh pasta. You want it to be soft and like mushier. Right. You want it to be sturdy. Right. If it's a really, really delicate pasta, then like fresh pasta makes perfect sense. They're just different. Well, I have a total non sequitur, but you're talking about family generations doing food. Have you been to Sofra? No. Okay. I think you might really like it. It's in Brooklyn. It's in a Marx place or something, but it's an Iranian family whose, they're all their generations have made this food and I would never go, oh my God, I want to eat, to be honest, Persian food. I would not even think about that. But when I went there, my mind was blown and they make everything from scratch. And you know, I asked the woman, the chef and she was like, it's generations of her family recipes. That's like really cool when you can feel that it's like generations. Right. So it's probably like lots of dips and skewers of meats and things like that and crunchy salads. Well, they make their own yogurt. Like there's this like date tahini salad where they like, they cook the dates and like butter and then the sauce has like this yogurt that they make with like a chili and then it's just really pretty. It's just like, they just cut in half. It's like, I don't know if it's romaine or red lettuce or something. But anyway, my description is not doing it justice. And very healthy, right? It's healthy. But then they have fish with like a really cool sauce or they have like chicken with like pomegranate thing. And then they have like pork and different kinds of meat. But then they have the eggplant dip, eggplant way with like crispy onions on top. That is insane. Have you been to Chouquette? No. Okay. Chouquette's in Chelsea. It's fantastic. Interesting. The chef there, Aisha, Nogia, works with me on one of my shows. I've heard of that place actually. It's fantastic. If you like that food, you need to check this place out. So I saw your movie last night. Oh, you did? Yes. I went to the Alamo Theater downtown called The Draft House. It had like this serious like kill bill vibe to it. It's crazy. It does. How was it like doing all those like crazy stunts? That's because you were eating food while you were watching? I wasn't eating. No, no, no. Because you're like a food snob. You're not going to eat food at like the movie theater. I'm not a food snob at all. No, no, no. No, no, no. Okay. I did look at the menu, but like I had come on, I had gotten back to from LA on the red eye. Yeah. And I had a long day. Thank you for going to see it. I appreciate it. Oh, my pleasure. I was at the South by Southwest, the film festival in Austin, and it was a fun like audience movie because people were like yelling and people were like reacting. I mean, it's definitely gory for sure, but like in this fun way. It's crazy. You like doing those kinds of stunts and stuff like that? I actually did. Yeah. I mean, there's fight sequences that are like really long in that movie. And yeah, I practiced, I had to practice it for weeks in advance and I worked with these really cool stunt people, but it was really fun. It's a little scary because you know, you know, you're, you're hitting right next to someone's face and they're hitting right next to your face. You're like, I hope that they don't miss, you know. Yeah. It's crazy. Yeah. I mean, it was like nonstop. I mean, it was just, it just never ended. It's like once you thought, thought somebody was dead, they came back to life. One of my favorite lines was, was I think she said like, stay dead. One of my favorite lines is like, I say, I'm sick of you killing me. Exactly. How many times can you die? I know. It's crazy. Did you, so all right. So you had a great time making that movie. No, it was really fun. I mean, I was in South Africa, which, okay, like to always bring the conversation back to food, but they have great food there, right? And I think one of the reasons why they're shooting in South Africa is because, you know, like money goes farther. Sure. But like when you go out to dinner as well, there's amazing food down there. Like Dave, I'm sure you probably went to La Colombe or that place. Yeah. And then just, just for places in Cape Town where the food was amazing. Cape Town's fantastic. And it was just so much less expensive than if you were going out to dinner in New York, you'd have this crazy over the top, beautiful meal. And yeah. But no, it was fun shooting down there. All the actors are great. The director's great. And just getting to see Cape Town, it's really cool. That's a great thing about being an actor. You're suddenly like, I never saw South Africa and now I got to stay there for two months. Yeah. And they just announced that you're going to be in White Lotus. Right. I mean, come on. That's like, I mean, for somebody like you, that has to be an amazing movie, right? No, it's exciting because of course, well, that's like one of the most popular TV shows. Like throughout the years, I have known Mike White, so I'm so glad he thought of me. And also we get to be in the South of France. So there you go. More food basically. And beaches, food and beaches. Yeah. That's it. What else is there? They knew it right. They probably went to AI. Who really likes food and beaches? Heather. Who doesn't like food and beaches there, right? I know, it's true. I mean, you're shooting soon, right? Yeah, I'm leaving in a week. They said April. Yeah, that's why I'm leaving today to go, I have to go like pack. I want to talk to you more about that, but you want to taste some salmon? Of course. There's lobby on the beat. All right, we're making some arugula, pesto and roasted lemon salmon today, but it's really about the salmon. Nice salmon filet here, salt, pepper. I'm using some Kashmiri chili on the outside. Any chili powder will do that you have. We're going to crust the salmon very, very gently. I'm not going to overdo it here. Just really cook those spices into the salmon itself. Give it a flip. We're going to put it in the oven. If you notice, it was 250 degrees. So it's a very slow oven, so it's going to take a handful of minutes. We want the salmon to cook in its own fat. Then we're going to roast some lemons on top of the stove. We want to keep that citrus flavor in the bottom of the lemon, but on the top, we want that nice roasted flavor. Now we're going to make some arugula pesto while that's working. Arugula, of course, basil, pine nuts, some garlic and some Parmigiano Reggiano cheese, some salt and pepper, everybody in the food processor, touch play. Then we're going to emulsify it with some beautiful Sicilian olive oil. Now you have a gorgeous pesto. Leave that on the side. You can make that a day ahead if you want. Take the salmon out after about 15 minutes. Again, very, very slowly in the oven. Cook it through a little bit of that arugula pesto on top, some of that roasted lemon. This couldn't be simpler, but man, it is delicious. Bobby on the beat. So the lemon, I roasted on top, so the juices, the fresh juices on the bottom kind of go through the roastedness of it and it just picks up a little bit of that toasted flavor. So yeah, this could not be simpler. So did you always love food or did you kind of like grow? Because I was reading a bit about you, but have you always loved it or you kind of grew into loving it? You know, I dropped out of high school when I was 16 years old, so I needed a job. So I went to work in a restaurant called Joe Allen's on the Broadway. That's a famous. And so I didn't know that I wanted to be a chef, but it was, I just kind of fell into it. Did you always love food or was it just side? I was into food. Yeah, I cooked with my mom a bunch. Oh my God. I cooked with my mom. What kind of chili powder did you put on it? Kashmiri chilies. Okay. That's kind of my new chili these days. Okay, I've never heard of that, so I gotta go. It's got a little bit of heat to it. Not too spicy, but it's like very fruity. And then the pesto is, I know it's very fast in the video, but it's like arugula, so it has that peppery flavor, some fresh basil, Parmesan, and Reggiano. Oh, so you put arugula and basil. Okay, that makes sense. Yeah. Basil and arugula, some pine nuts, some garlic, and some olive oil. That's basically it. And you see, so I don't like seared salmon, that's like raw in the middle. Interesting. So the deal about- No, this is really like juicy. What kind of pans do you use? Well, I have my own pans, but I use non-stick, I use stainless steel pans. And you can put the non-stick in the oven? Yes, definitely. Oh, wow, okay. You wanna make sure that you have a handle that actually can go into the oven. Right, okay. Wow, so you have non-stick pans that you use? I should probably know this, but okay, I'm not- First of all, if you're making like eggs and stuff like that, you don't wanna be a hero. You need non-stick pans. No. But using a stainless steel pan or like a cast iron pan to make eggs is like a nightmare. Yeah, for sure. Like there's no reason to try it. It's like 20 minutes of trying to like clean that pan. Exactly. Alright, so a Malfi Co, I'm gonna show you one more video and then we're gonna talk more about your stuff. So I just went out to Vegas, I have a couple restaurants in Vegas, and one of them as I said was a Malfi, so I had to change a couple dishes for the screen menu. So I'm gonna show you- I can't wait to go. Bobby on the beat. So we're here at a Malfi in Las Vegas, this is my restaurant at Caesar's Palace. It's a seafood-driven Italian restaurant, lots of handmade pastas, lots of beautiful fish, we have our own fish market. Spring is here, finally. So we're talking about fava beans, asparagus, you know, ramps, green peas, artichokes, you know, we're putting all those things back into place, so to speak, with the spring, sort of lighting up the menu, you know, fresh mint, things along those lines. So we have like this beautiful salad of peas and asparagus and fava beans with a mint pesto and a red pepper sauce and it's topped with some toasted pine nuts. This is beautiful. All I care about is that when this is on the table and they eat it, it's good. Yep. And then we're also doing some crispy artichokes, kind of in the style of Rome with a lemon aioli and we're doing some squash blossoms, crispy fried inside, there's some ricotta, some fresh corn, some fresh basil with the anchovy sauce on the bottom. It's sort of a surprising sauce, but it really kind of wakes up the squash blossoms. You're gonna put shives on this, put them on. Yeah, well more. Great. More. Then we're also doing a side dish like an asparagus gratin, very thin asparagus with some breadcrumbs like a lemon aioli and then some slowly roasted, oven roasted tomatoes to kind of give it some brightness. It needs like olive oil or something. Yeah, yeah. We're making some annuloti. We're bringing this dish back. This is one of the classics that I'm out here now. It's an annuloti, it's basically a filled pasta with ricotta cheese and arugula pesto on the inside, on the outside, a fresh sun gold, bright orange, yellow tomato, sauce, some crunchy garlic on the outside, so, so good. Another new dish was we're making a trophy, which is the classic pasta to kind of wrap some fresh basil pesto around. There's some fingerling potatoes in there, there's some asparagus, but it's really about that basil pesto, that bright green spring like pesto that goes on top of what we call trophy. It's got like a twisted little baby pasta, very thin and twisted, it's a classic from Genoa. I'm here to speak a couple of things, we just kind of put it on the menu. I like this one. It has good marbling in it. It might make a huge difference. We just added pine nuts to it just for like a little extra texture and crunch. Give it a taste. I wouldn't put olive oil on this. No, only because I don't want to make it soggy. Don't scare them off with fob, Steve, just the first single. I agree with that. Steve and I have been friends and colleagues for decades. Steve is one of the best cooks and chefs that I know and he's been helping me out here in Las Vegas at both Raspberry Bee and Amalfi. I have the utmost trust in Steve's abilities and he knows the way I like to cook. It's really a godsend for me to have him. So that's what we have going on from the spring menu here at Amalfi. I'm going to make a couple of adjustments and we're going to bring that impact of flavor to the building. Bobby on the beat. Oh my God, let's have it all. I watched Boogie and I together because I knew you were coming over and just as a refresher. It's really, first of all, that movie could have been made today and been as relevant. But I have to say, obviously towards the end, it's such a sad movie, like at the end, just the story. It's such an iconic thing. When I heard that you were going to come here, I was like, the one thing I'm not going to talk to her about is anything having to do with roller skates. And then I saw you on the cover of Us Magazine in roller skates. They asked me to wear roller skates. I'm like, OK. Yeah, but I mean, I mean, like that's, to me, like there's so many other things to talk about, but obviously everybody always wants to bring that up. I mean, I guess it's fun to be remembered as like an iconic character that people remember. So that's cool. But yeah, it's funny because I recently, I was going to give my roller skates away and then I ended up giving them to the Academy Museum, which was fun. And then director Mike Flynn again, ended up buying. There were two pairs. He bought one pair. But it's amazing. It's fun. It's fun. I remembered. Yeah. And then we did that photo shoot and I wore roller skates. I think you and I have something in common in terms of like the way we try to take care of ourselves and kind of just kind of do the work, so to speak. In other words, like go to the gym, you love yoga. I'm a Pilates person. I love Pilates, too. Pilates has literally changed my life because as a chef, I've been standing over cutting board like this for like 30 something years. That's my goal in life to not sit like this, but then I have to constantly remind myself not to. And then I finally like found Pilates like six years ago and it's like it elongates me because you know guys don't stretch. Like we like, if we're athletic at all, we go and play basketball. We go like this. This is our stretch. I'm ready. I know. You can hurt yourself, right? No, exactly. And so Pilates has been amazing. And so I saw that you have like a private trainer. I have a woman named Taylor Phillips, who we've actually talked about on this podcast. And and she's actually she runs the Equinox Pilates program. My God, I should go. She is. You because how do you work in food and like stay thin? I wonder. Well, it's hard. What is your secret? My secret is I go to the gym where I run on the West Side Highway basically five or six days a week. And I try not to eat late at night. I have a couple of rules. I don't try to eat every single thing in front of me. If I don't like it, I don't eat it, which is like one of those things that happens where we just sometimes just eat because it's in front of us, even if you're not enjoying it. But your food's not. No, you're not. No, I'm not a food snob. But you care about the quality of food. I mean, if it's just not good, right? That's how I feel about desserts. I'm like, I don't want to eat a lot of sugar. It's not good for me. But if something's like mind blowing, then I'm going to eat it. So white lotus, so Mr. White said, it's going to be funnier. See, I have questions for you that I know you cannot answer. They make you sign an NDA. At first, they were like, you could not tell anyone you're cast. So I knew for like two weeks before, they're like, you must not. And then they made me sign like two different NDAs about like you cannot reveal the plot. I mean, of course, you can't reveal who's going to die, you know, stuff like that. And then of course, it was in deadline or a variety, whatever that you were attached to, which is so great. And I think it's such a smart move on their part. That sounds nice. Thank you for saying that. No, it's amazing. By the way, I ate everything. I didn't eat the skin because I know, but that was insanely good. Thank you so much. Let me bust your chef's kiss. Thank you. Thank you so much. This is how I get people to come on. I brought it. I feel lucky because I was watching some of your other podcasts and not everyone was getting food. I thought like, oh, no, we did. I always feel like you come to my house. I have to feed you. Oh, that's Italian or no, no, Irish. I'm Irish, too. But I do love Italy. I'm writing a cookbook about Italy. I mean, Italy's the greatest. It's the greatest. It's the place I spend most of my time when I'm not here. I mean, people care about food so much there. I feel like whether or not you're going to like a small little cafe or like a fancy restaurant, like the food quality is so high there. And they don't put like a lot of preservatives in the food. So it feels like the food just doesn't have like weird chemicals in it. No, no, no. Yeah. Whenever I go to Italy, I eat more and lose weight. I know. I know. Me, too. It's because the way that they process like the flour and stuff like that. I know. The flour and then just like eating the gelato. I don't usually eat ice cream, but when I'm there. What's your favorite gelato flavor? OK, I like fondente. Do you know it's like dark chocolate? It's like the darkest dark chocolate. Yeah, it's like, oh, it's like really like bitter sweet, you know? I'm pistachio all the way. Really? Yeah, it's my favorite. Wow. Pistachio is like the vanilla of gelato in Italy in my opinion. Do you know what I tried recently? Did you know there's pistachio milk? I'm sure you do your shop. I haven't ever been to my refrigerator. Oh my god, it's amazing. It's so good. Yeah, I didn't realize that that existed. It was incredible. I know. I'm into pistachios big time. Yes. I have a pistachio sundae with pistachio gelato in my restaurant. Oh my god. It's called Bobby's Pistachio Sundae. It's got like these Sicilian cherries and deep dark chocolate sauce and pistachio gelato. Let's have it. No, no, no, no. This was healthier. It was better. Yeah. So white lotus. So he said it's going to be a little bit funny. OK. I mean, I laugh at white lotus a lot too. And also it's going to be about fame and celebrity. So I'm thinking to myself, are you going to play yourself? No, I'm not playing myself. You gave it away. No, well, I mean, no, he's writing characters for people. They're not playing. But I mean, maybe you're playing characters that are, I don't know, like could be a little bit similar. Yeah, a piece of you, maybe. I mean, that has to happen. Yeah, yeah, yeah. Are you a New Yorker or do you live in LA? I have a place here and a place in LA. I just sold my house in LA. You did. OK. My daughter. Where were you living? I was living in West Hollywood Hills. And my. That's a great place. Yeah, it's very central. I just didn't use it enough. My daughter is from the East Coast. And she went to school at USC. And then she graduated and then she stayed there for, she's a news anchor for ABC News. Yeah, because I read that you wanted to be a news anchor, right? And then she became one. Yes, exactly. I mean, when I say I wanted to be one, it's like you always want to do something that you're not doing. Right, right, right. Nobody ever wanted to look at me. That's like I work with Eddie Murphy and he's like, I want to be like a rock star. And I'm like, you're like one of the funniest people of all time. Are you happy? Like that's incredible. I mean, it's just one of the things. It's like people that have success in one place want to do some other things. And so they never let me. I think it's cooler that you're like an awesome chef than a newscaster. I don't know. OK. They're both cool. No, no, no shade on the. Takes out the newscasters. But I love food more than the depressing news that's happening. Also, I'm kind of thinking of I'm working on possibly doing a cooking show. So I'm kind of. Yeah, yeah, yeah. So I'm your person. I can produce this for you. Oh, really? Yes. Oh, OK. Yes. Well, so I a friend of mine, we just have this idea of like, you know, it's like a food travel show, but it has to do with like the conversations people have around dinner tables, like that you can get really intimate about your life and your relationships and sex and just like and how food is such a seduction and in different cultures, what it means, like dating and relationships and just like the juicy conversations you have when you're eating good food with people. All right. So I have a production company called Rockstrum Productions. Oh, really? I produce all my shows. Wow. And I would let's let's talk about this. Seriously. Well, that's what I want to get more in the food world because not only do I love it and it's so fun meeting people that I admire, but it's so fun. Yeah, I would like to do some kind of cooking show too. No, no, I mean, it's perfect for you because it's something that you're really passionate about. You know, you don't want to do it just because you think there's a void in the in the world. No, I am obsessed with food. You know, you nurture each other with food and just just how beautiful food is and how it creates just amazing like bond relationships. And yeah, like when you have a great meal with someone, you bond on a level that's different than well, it's really interesting because I don't talk about politics and stuff like that. The only place I talk about it is at my dinner table with my friends and my family. Yeah, everybody has their own sense about this. Some people are really outspoken about it. I think I my dinner table is the place that everything happens. I have conversations with you. I know I have conversations with my friends. I talk to my daughter about life issues. Yeah. And but yeah, food is always the thing that I can always get people to the table by feeding them. You're a good example. I'm the same too. I'm like, I don't want to leave my apartment. It's like, I like it. So I'm like, everyone come over and I'll make you food. You know, yeah. Are you good cook? I'm a good cook. Yeah, I mean, I'm not going to put myself on your level, but I'm a good enough cook that I can like have dinner parties and have friends over and make dinner for like 14 people. And then people I do have one friend who was like, you remind me of Martha Stewart, which I don't think that's true. But at least I feel like I can entertain where people are like, this is fun. The dish I made you today is so simple. You can make that. I'm going to try the low and slow. Like, 275. Okay, I got to try that. It has to be juicy. It has to be that for salmon. I'll use avocado oil, not olive oil. Yes, to cook it. Yeah, because the olive oil is too thick and viscous. So I use avocado for the most part. I use avocado oil to cook with. And I use olive oil to dress it after. Exactly. I think of it as like a finishing sauce or something to smell. I didn't realize this, but I guess I'm learning. But you can put non-stick pans in the oven. But what about a certain degree do they start melting it? It depends on which pan it is, but you want to make sure that the handle is oven safe. Okay, right. But I thought over 400 or 500, it melts certain kinds that are like, yeah. So would you put a non-stick pan in the oven at 500 degrees? Probably not. No. Probably under 400 degrees. But stainless steel pan works perfectly fine. Do you use stainless steel pans? No, because they're so hard to clean. They are. I know I get it. I'm not sure it's supposed to use stainless steel, but I'm like, no thank you. What about cast iron? I have cast iron. Yeah, I use cast iron. Cast iron is key. I did, yeah. I love baking cornbread and cast iron pans because it gets really crusty on the outside. I mean, I love a non-stick pan. I know we're not, I feel like it's like you're not supposed to like non-stick pans, but they're also. No, but there's safe pans now. I have a deal with a company called Green Pan. Yeah, I've bought some of their pans in the past. So your pans are made by Green Pan. Interesting. Stanley Tucci has a line as well with that. I know, that's cool. You guys are probably friends, right? I mean, we're acquaintances, but Stanley is stealing my thunder in it. Like, I want to go to Italy. I know, I mean, who doesn't want to be in like a food show where you travel to like amazing places to eat food? Exactly. Like, I'm friendly with Phil Rosenthal and like, he's, has awesome. And then I went to Max and Helen's the other day. I'm even sure you've been there. I haven't been. Oh, you haven't been. What did you have? Okay, so you got to get the waffle. This is the diner. Okay, so like, I try not to eat things like waffles really on a daily basis, but like as a splurge, their waffle is mind-blowing. Is it really? I don't know, I recommend that the highest. Yeah, it's like. I mean, I have pictures of it every day. No, I even asked the chef, I'm like, why is this so good? And I think he said he like uses beer in it or something like that. I don't know why it's so good, but we ordered a bunch of things and then we had to order a second waffle because all of us were like loving the waffle. I know, there's like a three hour wait to get into the place. I'm sure you can get in. I know you. So you're going to go for me. Yeah, no, I'll get you in. Phil, can you get behind me? I'm sure you're not friends with Phil. Why does he not know you? I don't, you know, we've never met. Interestingly enough, I'm a mutual friend. I'm sure he would love to meet you. I can introduce you. I'm a huge admirer of his work. You should also be on his podcast or have him on your podcast, right? Yeah. Everybody's on everybody's podcast. I'm excited for everything that's happening with you. Thank you. Yeah, thanks for. I'm so happy to meet you. Yeah, and go see, go see They Will Kill You if you feel like it. It's very fun. It is. It's so fun. It is kind of kill billish. It is kill billish, right? And watch White Lotus season four. All right. Thank you so much. Thank you. Thanks for having me. I really appreciate it. I appreciate all the fun. So thank you so much. Next week, we have Eva Longoria. I have to tell you, I am so envious of her jobs. She discovered Spain, discovered Mexico, and now she's discovering France all on CNN. Can I get one of those countries? We'll see you next week. Bobby on the beat.
