Bobby on the beat. Hey everybody, welcome to Bobby and the Beat. Fun episode today, we have my good friend, Katie, Lee Beagle. Katie is just a wonderful person and also like one of my confidants. And so welcome, Katie. You and I have such a long history. And I'm sure people don't know that. You know, we live separate lives on TV. But ultimately, we've been good friends for a very long time. A really long time. It's been like 20 years. Yes, you're my confidant. You know, in turn. You are. That makes me feel so good. Thank you. No, you really are. Thank you. I've always felt like I could share anything with you. And I've always looked at you like a mentor as well. Thank you. I go to you for advice. Most of the time, it's personal. He's probably don't need to ask me for career advice. Well, you know, you never know. There's always fashion advice or something along those lines. You know, I remember the last time I got divorced, which was probably, I don't know, 12 years ago or something like that. Like you were my first lunch. I remember we went to lunch at Moray in New York City and it was like, it was so soothing. And you gave me, you know, I was kind of getting beaten up in the press and stuff like that. You're like, who, nobody cares. Like it doesn't matter. And just like, don't worry about that and just move on with your life. And it was great advice. I remember that lunch. We had a really good time, didn't we? We used to go out for long, fancy lunches. Do you remember our 11 Madison Park lunch? Oh yes. Absolutely. It was like a five hour lunch. Yes. We do and I have a lot in common, obviously. We love food. We live in New York. We like long, boozy lunches. And so, yeah, we, and we have to do that more. It's like one of those things where it's like, I kind of feel the same way with a lot of my friends in the business, which is like, everybody gets so busy. Like you just take for granted that you're gonna see everybody and you wind up not seeing anyone. I totally agree with that. And I think that there's something to live in New York with that, because people are moving so much. It seems like when you make a plan with somebody, it's for three weeks in advance. Whereas like in the summer, when we're in the Hamptons, we're like, hey, what are you doing this weekend? We pop over to each other's house. But it's not a city where you have people over a lot. I think we both like to entertain. We just don't entertain each other enough. I know, I know. You better invite me over for a lunch or a dinner. Okay, that's what I'll do. And I'll invite you and Brooke over. I will definitely do that. I obviously know where you live in New York. And I walk by your door all the time. And you always say to me, just knock on my door. But I'm like, I'm not, like she's gonna be in a pyjamas. I would be, I'm always in pyjamas. Like I will go home from this and I will put on what I had on earlier this morning, which was a gray thermal and gray sweatpants. You've sort of become well known for going to sleep early and like just, you know, tucking up. You know what time I woke up last night? What time? 8 o'clock. Wow. It felt so good. It was great. But you say it like that's not what you do. What you do that all the time. Usually I'm not in your 9.30. Eight was especially early. You know, all men never actually grow out of their high school fears. You know that, right? I remember first meeting you back in the day. You were married to Billy at the time. And you were so glamorous. And I didn't really know you. Like I had met you a couple of times and you were just one of those pretty girls that were always like put together and this and that. I mean, I'll just speak for myself. When I was a teenager, I was always shy to talk to a girl who I thought was pretty because they wouldn't want anything to do with me, of course, because why would they? Because they're the hot girls. I think you've since gotten over that fear. Not really. That's another podcast. No, seriously, that's another podcast. I'm just lucky that a couple of women over the last 40 years have actually come up to me and said, hey, let's have a drink or something like that. But I'm very shy when it comes down to it. We got to know each other a little bit more. And you started talking about, like, I just want to be in my sweatpants and go to sleep at eight o'clock and be under the covers. I was like, oh my God, she's normal. The pretty girls can be normal. It's amazing. I used to say when I lived in a doorman building that the doorman thought two different girls lived in my apartment. The one all day that looked like a real shrub and then at night would go out and be really glamorous. But you know what? I'm no longer that girl. Like I'm not going out getting all dolled up anymore. Well, you do sometimes. Of course you do. For work. Yeah, for a month. I mean, it's not, look, you're a mom, you're a wife, you're a career person, like you, you have a lot of responsibilities. Back when I was like young, we'd go to clubs every night. Oh, I went out every night. It was like, where are we going to dinner? Where are we going to drinks? No, I cannot even imagine doing that. My daughter who's, I mean, she's 29, has a career. How is she 29? She's 29. I don't understand that. She's living with me right now, but that's coming to a close. Good for everybody. But she's just waiting for her apartment to be ready. But like, you know, she's living here with a boyfriend who's like the sweetest guy. And like on Sunday, I'm sitting around here by myself and it's 20 to two in the afternoon. And like finally, like they come out of the, come out of their room and they're like, dad, we're hungry. I'm like, wait a second. You guys woke up at 20 minutes to two in the afternoon. They're like, we went out till 430. Like, and I'm thinking to myself, of course they did. Because that's what you do. As they should. Yes, exactly. As they should. When you are young, you should say yes to everything. Do everything, live, be wild. Enjoy that era of your life. Oh, for sure. Let's start with like the most current news, which is, you know, the kitchen has been canceled. So what's life for you after the kitchen? What's it feel like? You know, I was really sad about the kitchen coming to a close. And I mean, I think we all kind of knew that it obviously would eventually, but all day time was being canceled and we were the last man standing. I think we all thought we probably had another year and then it kind of came out of nowhere, essentially. So I was really sad and I don't think I realized how much I tied my identity to that show. And after 12 years of being on it, like that really was such a big part of me. And now it's like I've mourned it. I went through the grief stage and now I feel like come out the other side and I have a lot of things to be excited about. And I, you know, I'm doing my podcast, which you were my first ever guest of love. And I just filmed a new YouTube show that we're editing right now that's cooking in my kitchen, which was really fun. Ryan filmed it. So we're getting that edited. I love that you married your producer. I know it is very convenient. So we have that in common now because Brooke and I obviously met on the job as well. We were friends for a long time and then it just kind of happened. We both did what you're not supposed to do, meet somebody at work, right? How else are you supposed to meet somebody? That's what I want to know. Listen, I mean, as long as everybody is like treated well, it's great. Yes, and everybody's on the same page. Then of course I have my wine kind of wild that I'm working hard on. I love it. I might be one of your biggest Rosea drinkers. You like the Rosea, don't you? Oh, it's insane. You're a Rosea guy. And all my friends like it too. My staff likes to drink it as well. And I'll tell you why we love it. First of all, it's crisp and clean. I said this to you right away. I'm like, how come am I getting hungover on this? You don't, right? Why? It sounds gimmicky to say, oh, you're not gonna get a hangover. Like less sugar? There's zero sugar. That's what it is. It's organic. And so you're not having all this, you can have up to 70 additives in a bottle of wine. And you don't have all of that. So your body's not working as hard to process it. I had gotten to the point where I couldn't have a glass of wine without having a headache the next day. And with this, I am fine. All right, so this is the Pinot Noir. I'm gonna pour you a little bit because it's time to feed you. It is. I'm sitting here talking when really all I can think about is this ooey gooey mozzarella cheese dripping off of a perfectly toasted bun, arugula, and basil hanging out. And it looks like some meatballs in there. It's a meatball slider. And like, I get, you know, people that know and watch you on like Food Network know that you really love to eat in a enthusiastic way. Let's just say take a bite. And then as you're eating that, I'm gonna show you how I made it. Bobby on the beat. All right, meatball sliders everybody. Let's do this. First I'm gonna show you how to make the meatball. Ground pork, ground beef, some ricotta cheese, a couple of eggs, some calabrian chili, because you know I like a little spicy, some salt and pepper, some Parmigiano Reggiano cheese. And then I'm gonna fold in some fresh basil and some parsley as well. Mix it up, soft hands, everyone. And then I'm gonna form the balls. You can do this a little bit ahead of time. And now I wanna actually make them a little bit crusty. So I'm gonna put a little olive oil in a pan. Bobby's flag cookware works best, of course. Get them nice and crusty. And then I'm gonna put them into your favorite tomato sauce. It's already cooked. And let them sort of poach in there for about 25 minutes. Let them sit, take them out, add a little more sauce. Fresh mozzarella cheese. I like buffalo if you want another truth. Put them in the oven, let them melt along and with the buns that you toast a little bit, and then take it out, make a sandwich. You know, that melty mozzarella cheese, a little extra basil, some fresh arugula for some pepperiness. Top it off with the top of the bun, and there you go. Meatball sliders, mm, tastes good. Bobby on the beat. This Pinot Noir will be perfect with this. How'd you get involved in this company? I wanted to get into wine for a few years. And I kept looking for a partner. I kept trying different wines, and frankly, nothing that was very good that I liked. And then I met my partners, Jordan and Adam Sager, kind of coincidentally, through another friend. They wanted to get into organic wine, direct to consumer, and it was just kind of like a perfect storm that we met. And we launched with direct to consumer first, and now we're in retail, going across the country. And it's been a really great adventure. What about all this chatter about people drinking less? Do you think it's real? I do think it's real. It is a difficult time in the alcohol business with people drinking less, for sure. I'm never going to quit drinking completely. I love having a glass of wine. I love having a cocktail. But I'm going to make a better choice. It's just like with the food that I eat. And it kind of dawned on me before I got into kind of wild, because I had started to make the switch to organic wine with what I was drinking at home. Why, for 20 plus years, had I been buying organic grapes at the store, but drinking conventional grapes? What's the disconnect here? Grapes have a lot of pesticides. And I thought, I got to make the switch. And when I made the switch to organic wine, I did start to feel better. So what varietals do you guys have now? We have this Pinot Noir. We have the rosé that you love. I love our cava from Spain. It's bone dry. It's so good. You have a cava? Yes. I'm a huge cava fan. Oh, I didn't know that. Oh, I'm going to send one down for you this afternoon. Oh, I mean, last year, I told Brooke, I'm making a commitment to bubbles. Don't you love to drink sparkling? Absolutely. I love it. Jeffrey Zacarian does the same thing. But he just thinks it's like Bon Vivant. Yeah, Jeffrey loves the champagne. He likes an expensive champagne. I like all different kinds of bubbles. Remember how it used to be you'd go to a party and if it was prosecco, you kind of looked your nose down at it? I love prosecco now. Love. But I love cavas too. So I'm really proud of our cava. Our gruner is fantastic. We have a Montpelciano that's fabulous, a Malbec, a cab from Washington state. You have all these riles on your line? I didn't realize that. So you've grown it. So we work with single estate vineyards for each one. It's not leftover grapes or anything. And it's not grapes coming from a bunch of different places. So they're all small family organic vineyards. It's great. It's really good. Thank you. You're putting in good stuff. I appreciate it. Thank you. No surprise. I mean, getting back to the kitchen really quickly, I don't want to stay on this for that long. But I just want to say to you, well done. It was 12 years. Thank you. That's a lifetime of achievement in the TV business for sure. It's like a dinosaur. But also time to evolve. You're bigger than that, in my opinion. You have so much to offer. Obviously, you're selling wine. You write cookbooks. You write novels. You write screenplays. I mean, there's so much. You're doing your podcast now. You have tons to offer. So kind of you. And so you should really think about it in the positive. It's like, I've had plenty of shows get canceled on the Food Network. People just think, oh, Bobby's been on the network for 30 years, which is true. But I have to evolve, too. Right. We all have to constantly evolve. You have to constantly evolve. And not just in our careers, I think, in our personal lives. Everything we need to always be learning, always be willing to change. Because if you just stay stuck, that's what you'll be stuck. So I am excited about it now. It took me a minute to feel that way, for sure. I love this place that I'm at in life. Sometimes I wake up in the morning and think, I just feel so good right now. I love being a mom more than anything in the world. You introduced me to one of my favorite places in the world, which is Los Colio. Yes, the best. You hear about great restaurants in this part of the world, or in this part of Italy, and this and that. And yes, there's so many. But that place is special for lots of other reasons as well, besides the fact that you just don't ever want to leave. But it's also the people who would make you feel like they're part of your family. There's nothing like it. I know. I don't ever get tired of going. The last time that we went last September, we planned a couple other places in Italy to go as well. And I had a great time in all those places. But I easily could have just stayed there for two weeks and not gone anywhere else. Yeah, I'm writing a new book about Italy, sort of like an American chef's obsession with a place. That's a great idea. Italy is the place that's really captured my attention more than any other place. Same. It just has. And it's the place that I spend more time than any other place other than obviously New York City. I just felt like it was time to write my sort of collection of adventures and memories and obviously food and all those kinds of things. I think you and I were both meant to be Italian. I totally agree. Yeah, something happened and we're not. But I took my DNA test hoping it would come back and say there was a little Italian. There was zero. Zero? What are you penning these days? Are you writing cookbooks? Are you writing novels? Well, I'm working on three different things I'm writing right now. So I'm working on a screenplay. I have an idea for a novel that I've been kind of sketching out. And I have just started writing an outline for a cookbook. So I need some more hours in my day. Would you ever write a memoir? I'd love to write a memoir. So why don't you do it? You know what? You've had a full life, Miss. I have had a lot happen. You've had a full life? And you're such a young person. And it's like your life. Like there are some people when they write a memoir too early in life, I'm like, why are you doing that? Like you haven't lived enough. You've lived a lot. You think I've lived enough to write a memoir? I think that, look, it's all how you feel about yourself and you feel about life. I just wrote my 18th cookbook and I made the chapter one. I loved that book because it was like a cookbook memoir. You know what I think makes a good memoir though? Like when you've had things that obviously other people are involved, I think it's important to tell your story and not be telling on someone else. So it's a way of crafting it that it's your experience. I also think that you're like in so many ways an amazing role model for younger women because you were in this position when you were young. You met this person who was like literally an icon in the world and that can be a very, very difficult thing to try to handle and you had a really nice relationship. I was there. I mean, I remember this. Obviously it came to a close, but in a very nice way. You just kind of went on from there. Like you didn't kind of like cover up and get all depressed and go and hide and run. Like you went to the next step, which is kind of like when I heard about the kitchen being canceled, I was like, Katie's got this. I'm not worried about Katie at all. This is just speed bump and she's gonna take the experience that she has and she's going to multiply the opportunities. I really believe that. I'm gonna come here more often because you're so good for my self-esteem. But I really believe that. You said so many nice things. No, it's so true though. I'm just a person that kind of keeps going and like I've never taken no for an answer on anything. I am a dog with a bone. And what are you gonna do? Sit around and wallow about stuff? Like, there's no poor pitiful me. I remember when I was really young and first came to New York, somebody said to me, you better get a thick skin and get it fast. And I'd never had better advice than that. And you gotta just keep moving. You have to keep moving. I agree. Well, speaking of moving, like what do you do to workout? So I do this workout called forward space. I have never had more fun in a workout. Forward, okay. Forward space. Say more. What is this? It's a dance workout. You go in, the lights are off. It looks like a club. It's club lights. They have a DJ booth. They play the best music and you dance your face off for an hour. And it's almost like therapy. Is it like Tracy Anderson dancing? It's not like that. It's not choreographed. Cause you made me go there too. Yeah. Tracy's a little too choreographed for you. I love to dance and I'm not going out dancing at one. I wouldn't even know where to go dance. And I don't wanna wear uncomfortable shoes. I get to wear my workout clothes and my sneakers. And go back to bed. And at 9 30 in the morning, I do my drop off at school at nine o'clock and I go straight to forward space and do that. I have a blast. One of the things that's really saved my physical life is Pilates because I've been standing over cutting board for 35 years like this. I wanna go to Pilates with you. This is my girl, Taylor Phillips. She's amazing. She is such a great instructor. Amazing. Bobby on the beat. And going to the equinox for some Pilates. This is how I like to start my day. It really kind of activates my body. So let's do it. Taylor and I have been together for like, I don't know, six or seven years. At least, yes. I love Pilates for me personally. Everybody does their own thing. I have very long days, whether it's in the kitchen or shooting television. I've been standing over a cutting board for like 35 years like this. So my spine recently followed it. Sure. And so I originally decided that Pilates might be a good thing for my posture. Just to elongate my body a little bit. Stretch my muscles. I think it's hard to find the way why I just wrecked it. I found one. So I don't change. This is my person. When your flexibility has changed quite a bit over the years. Hamstrings when you first came in, super, super tight from running, standing a lot. Core strength has changed definitely quite a bit. Let's switch. And that's affected your posture. So you stand taller, your shoulders are in a better place. So that tightness from bending over, we've corrected that. We change things up around here, right? We'll move around, do spine crafter, do some barrel, work on the shoulders, come back to the reformer. No session is ever exactly the same. What? I prefer this kind of like body strength because it creates tone as opposed to bulk. I also think it's safer. Agreed. That's just me. I just think it's safer because it's not, you're not sort of over working your muscles. Yeah, every exercise of Pilates in a way is a whole body exercise. So anything that you're doing here, it's not just a bicep exercise, it's core, shoulders. It's the whole connectivity of your body. We've been loving the spine crafter lately, which is a great place for you to open up your chest, right, fix your posture, counteract all those days of bending over. We also never stop, right? There are no breaks where you're like, go, go, go. She's a killer. I mean, but you even- In the best of ways. But you know, the thing is, you know your craft and understand how everything moves. When you're here, you are here to work. So it doesn't matter if you're tired, you've been up- Hungover. Hungover a couple of times. You show up ready to work and you're always dedicated. It's 90% of it. It really is. And if I'm one minute late, I get in trouble. That's true, you can't be late or anything. I run at the steps. I know it's all right. That was awesome. Thank you. That was amazing. Thank you. Bobby on the beat. Literally changed my happiness in my life. Yeah, because bottom line is I have cooking injuries. I don't mean like a cut and a burn. I have plenty of those. Over time, standing over a cutting board like this, like at some point after 30 something years, 40 years of doing that, it affects your body, especially guys don't, we just don't stretch. No. I'm speaking from most guys out there. And all my friends, it's like we go play basketball, we go to go work out, we go for a run stretching. Yeah, it's like we bend our quads for two seconds and then we're good. Let's go get a bagel. And so much of cooking too is looking down. It's almost like tech neck. Exactly. Getting that and just move in mind. Just now I felt it go. But Pilates is one of those things that the movements are so small. If you don't have a great person teaching you or watching you, it can be ineffective. And that's why when I found Taylor, I was like, this is it. I wanna go. No, she's great. I see that you and Ryan are doing some stuff online. Like you're going to restaurants and like doing some stuff. How's that been? I just drag him along. Ryan's a little camera shy. Is he? Oh yeah, yeah. I always have to bring him kind of kick him in the streaming. He's good though. He's great on camera. Yeah. He's so handsome and he's like. I know, he's my Disney prince. Yeah. You found him. Yes. I mean, I think he's fantastic on camera and he always goes like kicking and screaming. I took him to get a sandwich the other day. I said, please come with me and let's film getting a sandwich doing this. He's like, ah, ah, ah. And then he goes and he's great. I mean, I remember when you first started dating him, he was like floating in my pool, you know, on a floaty. And I was just like, get this handsome guy out of my house. And I remember you saying to me, isn't he so handsome? I was like, she's done. He's so handsome. But the thing is, he is as nice as he is handsome. So lovely. When I first saw him, I'm like, oh, he's probably going to be a jerk because usually when you're that good looking or a jerk, he has got the best heart. He is the best dad I could ever ask for for Iris. I mean, he's wrapped around her finger. You guys cook together? We cook together. Ryan is actually a great cook as well. I've seen that. He's a really good cook. He made dinner for me last night, actually. What do you make? He made, it's Iris' favorite. He cuts up chicken breast and cubes and like sautes it in a pan, and then he adds barbecue sauce. So we had that. Perfect. White rice and some salad. Very simple dinner. We do dinners like that very often. I actually love that Brooke and I cook together all the time. I bet you guys have fun. She's a wonderful cook. I was watching that Instagram of you all cooking together on New Year's Eve. Oh my god. And I thought, oh, this is it. It was a dream come true. Yes. You guys looked like you were having so much fun together. We were. First of all, she's so talented. And so that's fun for me because sometimes I can just kind of stand by and watch. What's it like for you having somebody who's just as good if not better cooking with you? I love it because as you know, I cook for my friends and my family all the time. There's always something happening in my kitchens no matter where I am. And every once in a while, Brooke will just say, I got this. And she'll just cook. Or sometimes we cook together, which we did on New Year's Eve, which was really fun. I'm happy for you. Thank you. You don't know her that well, right? I don't. I'm really excited to get to know her better. She's coming on my podcast. No, she's very excited. I figured that that was the way that I could get to know everything about her was to get to spend an hour talking to her. I love that. Yes. You going to grill her a little bit? I'm not going to grill her. I just want to know her. And if she's so special to you, I know I'm going to love her. Everybody says such nice things about her. And I just love seeing how happy you are. That makes me happy as a friend. All right, I want to show you one more clip. This is my boy, Jimmy V. Do you know Jimmy? Of course I know Jimmy. I love Jimmy. Everybody knows Jimmy. I love that he's America's Food Critic. Oh my god. The fact that you know that. Of course I know that. He's America's Food Critic. I follow you. I know. We sent them to a macho place. Let's see how it went. Bobby on the beat. This is my first time ever having macho. I've had it zero freaking times. Am I excited? We'll see. Is it up to the hype? I'm really not sure what it is. I think it's some type of a tea mixed with grass. I guess it's healthy. It's supposed to be a healthy. As you can tell, I'm a real health conscious person. I guess it's yuppified. But we'll see how it goes. I don't know what to order. I might need some help here. America's Food Critic's going to need help ordering matcha, because I don't know what to feed to order. What's going to give me the best experience having matcha? I think a matcha latte. Matcha latte. All right. I highly suggest that this mildly sweet or at least sweet to kind of help with the taste, being that it is your first. Can I have one straight up without anything so I can get a real baseline, almost like I'm having black coffee? And then the one that you said I should have. May I have an evening? Jimmy V. America's Food Critic. No joking. They have croissants. They have other things that you could eat here too. Hot, cold. There were a lot of options. I really wasn't prepared for this. I'm usually a black coffee guy, so this should be interesting. Look at this. How are you? Good morning. Doing great. Thank you for having us here. Grease. For our salad. I'll be making our drinks today. I'll be using like six grams of matcha for the serving. Six grams? We are using ceremonial drinks. Ceremony. That's supposed to be the bomb. Oh, that's a cool thing. Look like if you put some shaving cream on it, you could hit me with the, hit me in the face with it. Everybody that comes in here, it's a one at a time. Wow. Give them the experience of how we make their matcha. OK. We don't want stems and seeds. We want the real stuff. So is it a tea? Is it type of a tea? Matcha? It's basically green tea. This is like a process and a half. Very cool. Dinner and a show, but it's matcha and a show. Wow, that's pretty too. Good to the last drop. Here we go. This is the hot matcha. They said it would be a little sweet because they put something else in it. Yeah, I don't think it's my gig necessarily. It's not bad. I could see how some people would like it, but a little funky. Almost like seaweed-y. Kind of crazy. Let's try the cold one. OK. Here we go. It's very pretty. I'm going to mix it up because I just think you should. Going cold, cold with milk. The Doug Milk thai lukes it a little bit more. Again, I'm a coffee person. I know some people hate coffee, so I get it. I don't understand this, honestly. Apparently it has a lot of caffeine in it, which should be good. So maybe I'll be running to the next appointment. I have no idea. Yeah, I've tasted matcha. I could tell McCauley, now I've had matcha, and it's all yours. The one thing about this place, it's really cool. I could see why it's popular for the matcha drinkers of the world, and I love the space. Just not as much as I like to taste. I mean, it's not my jam. I don't know. The first thing that went through my head was why. Bobby on the beat. I don't think you liked it. I don't think you liked it. But you know what? Matcha is a very controversial flavor in general. I'm not really a matcha person. It's not my jam either. I just don't like the flavor of matcha. I'm not into it either. You would never see me order in a matcha dessert. Well, that's the other thing. It's become part of matcha croissants, matcha cakes, matcha crepe cakes. No, thank you. All of it. I don't want a coffee dessert usually. I'll do a tiramisu, but no other coffee dessert. Maybe you'll go out and do a review with Jimmy V one time. I'd love to. We should take him dancing with us too. Where else can people find you? What are you doing? Give me everything. You can find me on my Instagram and TikTok at katyleeveagle. And then my YouTube channel is at katylee kitchen. And my podcast is all on the table. Put it all on the table, Bobby. Yes. All right. Well, I love having you here. I love being with you. You're the best. We've got to get together more. Yes. Don't tell Brooke everything you know, OK? You're my confidant. Oh, that was so fun. Good job. Thank you. Well, that was a great conversation with Katie Lee. She's got so much going on. Just lovely having a conversation with her. If you like what you are hearing and seeing, please subscribe. Let us know that you really want us to do more of these. And we're loving it. We just have so much fun. Just kind of freewheeling it in the podcast of the world. So thanks for telling me. Bobby on the beat.
