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Luke’s Diner: Melt Your Heart with Carnie Wilson · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again.
• 0:09
  Speaker 2: Let's just do Luke Steiner with Scott Patterson an iHeartRadio podcast.
• 0:23
  Speaker 1: Hey everybody, Scott Patterson, I amal and podcast one of
• 0:25
  Speaker 1: them productions iHeartRadio Media, iHeart Podcast. Another edition of Luke's Dining.
• 0:32
  Speaker 1: We have a very special, very special guest. I'm particularly
• 0:35
  Speaker 1: excited because this superstar, this icon is from the music
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  Speaker 1: side of the entertainment business. Carney Wilson is joining us. Carney, welcome.
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  Speaker 1: We are thrilled to have you.
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  Speaker 2: I'm glad to be here. Scott. How are you.
• 0:53
  Speaker 1: I am doing exceedingly well. Let me you know, for
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  Speaker 1: those of you who have been living under a rock
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  Speaker 1: for the past thirty years.
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  Speaker 2: Uh.
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  Speaker 1: Carney is a legendary singer songwriter, part of the trio
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  Speaker 1: Wilson Phillips. Five Grammys, you know, just little stuff like.
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  Speaker 2: That Grammy nominations.
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  Speaker 1: I was going to say nominated. I was going to
• 1:17
  Speaker 1: say nominations.
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  Speaker 2: I was waiting for you'd see it right behind me,
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  Speaker 2: like lined up.
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  Speaker 1: Yeah, just a Grammy nomination, not accomplished at all, no
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  Speaker 1: big deal. And by the way, just on a personal note,
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  Speaker 1: love the cover of California Dream and just love it.
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  Speaker 1: Thank you you did it such justice. Uh and in
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  Speaker 1: some ways it was even better, if that's even possible.
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  Speaker 1: But it was just the most charming it. I got
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  Speaker 1: joked up listening to it last night. It's one of
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  Speaker 1: it's one of my favorite songs.
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  Speaker 2: It's one of my favorite songs too. And you know,
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  Speaker 2: my husband Rob produced that produced that particular one, our
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  Speaker 2: cover of it. He produced that whole album that we did.
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  Speaker 2: It was an album dedicated to our parents, and he
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  Speaker 2: did a really good job. Yeah, it's beautiful, tell him
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  Speaker 2: that it was.
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  Speaker 1: It was just gorgeous. Every detail that song was. I mean,
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  Speaker 1: he enhanced what was already there, and there was at
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  Speaker 1: some new things, but not too much, you know, And
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  Speaker 1: it was just great. God. And I listened to hold On,
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  Speaker 1: I listened to I watched the original video and it's
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  Speaker 1: just such great, great harmonizing. And I just missed that
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  Speaker 1: so much because I you know, I I grew up
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  Speaker 1: in that in the sixties and the seventies and and
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  Speaker 1: and those harmonies were a huge part of CSN why
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  Speaker 1: and you know, all these great groups and the Beatles,
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  Speaker 1: and so I'm used to that and I love that,
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  Speaker 1: and nobody really does it anymore, you guys, do it
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  Speaker 1: so well. Oh that hold On song was such detail
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  Speaker 1: and the melody is so complex, yet it doesn't come
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  Speaker 1: off that. I was just great stuff, so really really
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  Speaker 1: happy to talk. You come from a family of music, yes,
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  Speaker 1: but I hear cooking is another love language of yours.
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  Speaker 1: Where did that come from?
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  Speaker 2: Well, I mean I've always been a foodie, you know,
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  Speaker 2: But I think actually my grandmother, my mom's mom, May,
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  Speaker 2: Grandma May was a great cook, just a just a
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  Speaker 2: little Jewish grandma who you know, would just I remember
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  Speaker 2: rolling Manza balls with her. Just have these memories of
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  Speaker 2: having my little step stool near her sink and we
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  Speaker 2: would just roll the lots of balls, roll the lots
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  Speaker 2: of balls. And her Manza balls were amazing because she
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  Speaker 2: made them with a chicken fat, and so they were
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  Speaker 2: like they were more dense. They weren't light and fluffy.
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  Speaker 2: I like a more dense Manza ball. And hers she
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  Speaker 2: used to she did this thing where she would take
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  Speaker 2: a strainer and she when she made the broth for
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  Speaker 2: the chicken soup, she would put the carrots, the celery,
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  Speaker 2: the onion, she'd put a turkey leg, she would do
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  Speaker 2: a tomato, and then she would when the carrots were
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  Speaker 2: and I think it was all cooked. She would take
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  Speaker 2: out all the vegetables strain it, but then she would
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  Speaker 2: some of the cooked carrots and she would strain them
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  Speaker 2: through the colander. The mesh, little tiny fin, little flex
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  Speaker 2: of carrot would be in the soup and it was
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  Speaker 2: really good. So I think my initial like introduction to
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  Speaker 2: food came from her.
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  Speaker 1: Right, So tell me about everybody's got their secret ingredients.
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  Speaker 2: What do you use?
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  Speaker 1: What are some of your secret ingredients that you use
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  Speaker 1: if you can reveal that.
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  Speaker 2: I do have a few. One is cardamom. I am
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  Speaker 2: a big cardamom lover. And it can be as like
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  Speaker 2: intense or not as you want it to be. So
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  Speaker 2: when I bake, I love to make cakes, and I
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  Speaker 2: usually add cardamom unless it's a flavor that's weird like
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  Speaker 2: funky with it, like I don't know. I mean, I
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  Speaker 2: might add it with strawberry, but I mean all my vanillas,
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  Speaker 2: my lemons, even chocolate I have. But cardamom is very special.
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  Speaker 2: It's really great with like lemon and white chocolate. There's
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  Speaker 2: something very magical about cardamom with lemon and white chocolate together.
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  Speaker 2: So that's a secret ingredient. And you know, honestly, I'm
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  Speaker 2: an herb and I'm an herb girl and a citrus lover.
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  Speaker 2: So for me, I don't do terragon. I love terragon.
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  Speaker 2: I sage is okay, I mean Thanksgiving is really all
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  Speaker 2: my sage. Once in a while, maybe a brown butter
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  Speaker 2: thing with a sage and maybe apasta if I get
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  Speaker 2: adventuress like that, but really it's more my cilantros, my
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  Speaker 2: you know, my basil mint. I just made an incredible
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  Speaker 2: corn salad and I put mint and basil in there.
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  Speaker 2: I think that herbs are underrated, and people someone like
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  Speaker 2: me who's trying to watch the sugar and the gluten
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  Speaker 2: and the carbon tank. I like to fancy up my
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  Speaker 2: food with like a shit ton of herb and citrus.
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  Speaker 2: So you've got some salt, pink salt, citrus and herbs,
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  Speaker 2: you are like good to.
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  Speaker 1: Go, right right right? Yeah? I sort of of. I
• 6:01
  Speaker 1: do the citrus thing, olive oil and herbs on salmon
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  Speaker 1: because I have a couple of different salmon recipes and
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  Speaker 1: I've got one that has like Italian seasoning bread crumbs
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  Speaker 1: on it too, which is really nice.
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  Speaker 2: That sounds nice. I have a couple of great salmon recipes.
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  Speaker 2: I actually just made one on Good Morning America about
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  Speaker 2: six months ago, and with the mango salsa, and it
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  Speaker 2: was a big, big hit. But I want to try
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  Speaker 2: that with the bread crumbs. That sounds delicious.
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  Speaker 1: Yeah, so, yeah I do. I do olive oil and
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  Speaker 1: then I squirt some real lemon on it, and then
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  Speaker 1: do the bread crumbs and put a nice, nice butter
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  Speaker 1: on top, and it all just sort of melds in.
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  Speaker 2: I love salmon so much. I do too. I do too,
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  Speaker 2: I just really honestly I love it. I do too.
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  Speaker 2: It's my favorite. I think it's my favorite.
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  Speaker 1: It's big in our household.
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  Speaker 2: Yes, yeah too.
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  Speaker 1: So since I am Luke from Luke's Diner, I feel
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  Speaker 1: only it's only right to ask you. Do you love
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  Speaker 1: diner food as much as I do?
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  Speaker 2: Of course I do.
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  Speaker 1: Yes. What's what's the ultimate diner meal for you?
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  Speaker 2: For me, it's a pattimelt and fries well done. I mean,
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  Speaker 2: it's just it's all about a pattimelk. For the love
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  Speaker 2: of God, I can't think of anything better than. I
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  Speaker 2: really with good meat, though it has to be good
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  Speaker 2: good meat. But like I love the grilled onions, I
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  Speaker 2: love to just drench it and ketch up. I don't
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  Speaker 2: love like rye bread. I'm not a rye rye girl.
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  Speaker 2: I don't like the flavor. But I love sour dough.
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  Speaker 2: So a pattimeoult on sour dough. You know that's really
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  Speaker 2: greasy with the with the and I add tomato, so tomato,
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  Speaker 2: the onions, and you know, and really good cheese. I
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  Speaker 2: don't care what cheese it is. Any cheese fine with me,
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  Speaker 2: you know, really honestly, any cheese is fine.
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  Speaker 1: You're answering all my questions. All my questions. I have
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  Speaker 1: to cross them out. You just answered all of them.
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  Speaker 2: And then I love ranch. I'll dip it ranch too,
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  Speaker 2: and the ketchup.
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  Speaker 1: But where so you one first place in a tuna
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  Speaker 1: melt contest? What is this?
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  Speaker 2: What is this? So? So? I did a show for
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  Speaker 2: the Food Network called Rachel Versus Guy and it was
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  Speaker 2: I don't even know how long ago it was. It
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  Speaker 2: was it was maybe fourteen years ago, and I made
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  Speaker 2: it to the very end. I almost won, but Dean
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  Speaker 2: McDermott won. Uh and he he I was literally he
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  Speaker 2: like hogged the whole countertop and I was like plating
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  Speaker 2: my stuff on the floor. I was really mad, but
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  Speaker 2: I came this closed. I came in second place. But
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  Speaker 2: when but when we went to we had an episode.
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  Speaker 2: We were doing diner food and it was Mel's Diner
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  Speaker 2: and it was the classic one on Sunset Boulevard, the
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  Speaker 2: original Mele's Diner. And you know, it was so fun
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  Speaker 2: and just I love I love the vibe and energy
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  Speaker 2: of a diner. It just is the best, right, So
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  Speaker 2: I was really excited. I thought, I'm just gonna knock
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  Speaker 2: him dead with this tuna melt. This tuneamil is any melt,
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  Speaker 2: I don't care what you're melting, just melted with bread
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  Speaker 2: and cheese, and I'm happy. But I thought, you know,
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  Speaker 2: let's let's just go crazy. So I won the first
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  Speaker 2: place for that week. And it was it was a
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  Speaker 2: tuna melt with my probably five different herbs, jalapeno in
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  Speaker 2: the tuna, jalapeno, you know, red onion, all kinds of
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  Speaker 2: seasonings and stuff, lots of lemon, and then and that's
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  Speaker 2: the tuna right with the mayonnaise. And then I did
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  Speaker 2: I added a bunch of herbs and then I grilled
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  Speaker 2: onions in balsamic vinegar and butter and salt and pepper,
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  Speaker 2: and then so there's this tangy, kind of really yummy
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  Speaker 2: not pickled, but you know, it's got the balsamic with
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  Speaker 2: the onions and then cheddar cheese, sour dough bread, and
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  Speaker 2: my god, this tuna melt rocked and they loved it.
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  Speaker 2: And so funny enough, they had this deal with Mel's Diner.
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  Speaker 2: They put they had like a card on the table.
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  Speaker 2: Each table had a card saying like Carnie Wilson's Rachel
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  Speaker 2: versus guys. You know TV show Carnie Wilson's Tuna melt
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  Speaker 2: featured here, And they did it for six months. But
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  Speaker 2: then I went after six months and they kept it
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  Speaker 2: on the menu and they weren't supposed to do that,
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  Speaker 2: so I guess, I guess, and they almost got in
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  Speaker 2: big trouble because I was like, well, that's not fair.
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  Speaker 2: That's a melt, you know. So I'm back to my agent.
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  Speaker 2: I'm like, hey, Mel's Diner to get their thing together,
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  Speaker 2: you know. So then now they changed there so they
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  Speaker 2: didn't label it, and now when you go back to
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  Speaker 2: Mel's Diner, it's like similar to mine. Now, so they
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  Speaker 2: stole the idea, oh man, but people like it, So
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  Speaker 2: I'm people like it isn't that a cool story? That is?
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  Speaker 1: I mean, but it's so typical, right, it's so typical.
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  Speaker 2: Well, you know, recipes are kind of like songs, you know,
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  Speaker 2: I always say, you know what I mean, Like there's
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  Speaker 2: like variations and then you could just call your own
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  Speaker 2: you know, I mean, minus have a tea, spit of salt.
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  Speaker 2: It's your own recipe.
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  Speaker 1: Right, nobody can own those chords. Sorry, right, speaking of music,
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  Speaker 1: you mind if we talk about your family a little bit?
• 11:25
  Speaker 1: A little bit, sure, if you don't mind. I mean
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  Speaker 1: the Beach Boys, what can you say? I saw the
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  Speaker 1: Beach Boys three times in the eighties. I saw them
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  Speaker 1: on the beach in Fort Lauderdale. In nineteen eighty three,
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  Speaker 1: I saw them again in I think it was Fort
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  Speaker 1: Lauderdale again in a high school gymnasium. And I saw
• 11:45
  Speaker 1: them one more time and I forget where it was.
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  Speaker 1: But these were the shocking thing about a Beach Boys concert,
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  Speaker 1: and I didn't know this was that every single song
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  Speaker 1: was a massive hit, right, And You're just like it's
• 12:00
  Speaker 1: just like another title wave of a huge song, and
• 12:03
  Speaker 1: I'm like, wow, wow, wow. It was literally the best
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  Speaker 1: concerts I've ever seen. What is it like growing up
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  Speaker 1: in a family like that.
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  Speaker 2: Well, I mean there's family and then there's music. They're
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  Speaker 2: very different and the lifestyle is very different. And there
• 12:20
  Speaker 2: were there were a lot of really cool things about it,
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  Speaker 2: like music playing every minute, and then my introduction for
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  Speaker 2: my love of harmony and music myself. I'm very grateful
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  Speaker 2: for that. And then there was just like you're just
• 12:32
  Speaker 2: not not a normal pace or lifestyle at all. So
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  Speaker 2: I feel like I was blessed in many ways, and
• 12:40
  Speaker 2: then I missed out on a lot of stuff too.
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  Speaker 2: But you know, everybody, it was kind of the time
• 12:46
  Speaker 2: coming out of the sixties and early seventies where things
• 12:49
  Speaker 2: were just kind of, i don't know, a little little crazy,
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  Speaker 2: and I didn't have much of a you know, like
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  Speaker 2: foundation like that. But my mom was really great and
• 13:00
  Speaker 2: she tried to you know, I went to a very
• 13:02
  Speaker 2: good school and really thrived in music and theater and
• 13:06
  Speaker 2: it just kind of, you know, massaged my love for
• 13:10
  Speaker 2: the art the arts, and then I just got into
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  Speaker 2: entertainment industry so young. I was eighteen, so I just
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  Speaker 2: jumped right in and with the support of the family,
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  Speaker 2: of course, but it was amazing. I mean, it just
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  Speaker 2: you know, not a day goes by without some sort
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  Speaker 2: of like reminder of where I've come from and the music,
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  Speaker 2: and mainly more than the fame and all that all
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  Speaker 2: that stuff, it's more about like what the music has
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  Speaker 2: given to the world with, graced the world with, you know, dealing.
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  Speaker 1: Right, those beautiful songs. I mean, yeah, when you listen
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  Speaker 1: to hold On and you listen to all of that,
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  Speaker 1: all of the Wilson Phillips songs, the hits, it's it's
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  Speaker 1: a legacy from what you derived from your family partly,
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  Speaker 1: and it's just it's a moving experience to hear it
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  Speaker 1: because it's like you're carrying you know, the torch was
• 14:07
  Speaker 1: passed on, you're carrying it with such care. And the
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  Speaker 1: thing that shocked me re listening to this stuff was
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  Speaker 1: the quality of these harmonies and the care that went
• 14:20
  Speaker 1: into all of it. And it was just magic. You
• 14:23
  Speaker 1: guys walk onto a stage and this magic happens, and
• 14:28
  Speaker 1: that's impossible to do. It's just so difficult to do it,
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  Speaker 1: and you guys do it with such ease, and I'm
• 14:36
  Speaker 1: sure there was a ton of hard work that went
• 14:38
  Speaker 1: into it, but so so charming, so great.
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  Speaker 2: Well, a lot of it is just like very meant
• 14:43
  Speaker 2: to be. And then we spent a long time writing
• 14:46
  Speaker 2: songs and developing our sound too, you know what I mean.
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  Speaker 2: Like I finished a concert this weekend and it was
• 14:50
  Speaker 2: around five thousand people. It was a really great bill
• 14:53
  Speaker 2: was Taylor Dane, Tiffany, Sheena Easton, and Wilson Philips. It
• 14:56
  Speaker 2: was really fun. And when we were done, it was
• 14:59
  Speaker 2: a really big stage thunder Valley Casino in Sacramento or Lincoln, California,
• 15:04
  Speaker 2: and the stage is massive, and so we had to
• 15:08
  Speaker 2: like work the whole stage and it we really took.
• 15:10
  Speaker 2: It really knocked the wind out of all of us.
• 15:13
  Speaker 2: But when we were done, we went back to the
• 15:15
  Speaker 2: dressing room, we kind of plopped on the couch and
• 15:17
  Speaker 2: just we were just like because we're we're like fifty
• 15:19
  Speaker 2: seven now, so it's you know, so we get out
• 15:22
  Speaker 2: and we're just like we get on the back, you know,
• 15:25
  Speaker 2: and we were like, we're tired. And then and I
• 15:28
  Speaker 2: just said, you know, we're just so meant to sing together.
• 15:32
  Speaker 2: And at the end of the day when there's you know,
• 15:36
  Speaker 2: this one doesn't agree with this one, or this is
• 15:38
  Speaker 2: travels hard or whatever, it just is such a blessing.
• 15:44
  Speaker 2: And I know, believe me. I don't take it for
• 15:47
  Speaker 2: granted for a second.
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  Speaker 1: Yeah. Now, the singing is a hugely physical undertaking it.
• 15:56
  Speaker 1: It is so draining and was it really truly is
• 16:01
  Speaker 1: because it's you know, in a sense, it's like sort
• 16:04
  Speaker 1: of acting, you know, ten x, because you know your
• 16:09
  Speaker 1: your body is your instrument and that's it. You've got
• 16:13
  Speaker 1: to produce that sound and maintain and it's not easy, no,
• 16:18
  Speaker 1: not easy.
• 16:19
  Speaker 2: When we're it's so funny because when we sing, release
• 16:21
  Speaker 2: me and we're all done, we literally you know, babe,
• 16:24
  Speaker 2: you just got to release me and then we go
• 16:29
  Speaker 2: and they're clapping because they love it, but they're also like,
• 16:33
  Speaker 2: good job, you got through it. You know.
• 16:38
  Speaker 1: Where where? So are you on tour now or were
• 16:41
  Speaker 1: you going to be appearing somewhere soon?
• 16:43
  Speaker 2: So our our tours, it's kind of funny. Our tours
• 16:46
  Speaker 2: like one show a month and then this year we've
• 16:48
  Speaker 2: got some double double decker things. But that's enough for
• 16:51
  Speaker 2: us because we've got lots of kids between us and
• 16:54
  Speaker 2: I'm still that are, you know, still younger, not that
• 16:57
  Speaker 2: young but fifteen kind of hold the fort down a
• 17:01
  Speaker 2: little bit too. But yeah, and it's not really a tour,
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  Speaker 2: but but we we have probably ten shows this year,
• 17:08
  Speaker 2: which is great.
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  Speaker 1: Really all right, I'm gonna I'm gonna check them out.
• 17:11
  Speaker 1: I'd love to come see you guys.
• 17:13
  Speaker 2: Yeah, it's a fun show. Actually there's a lot of
• 17:16
  Speaker 2: humor in it too.
• 17:17
  Speaker 1: Oh good, good, really funny. Thank you so much for
• 17:20
  Speaker 1: your time. I know you're incredibly busy and you need
• 17:22
  Speaker 1: to get back to it, but you gave us this time.
• 17:24
  Speaker 1: We're very very grateful. It was thrilling. I'm a songwriter myself,
• 17:28
  Speaker 1: so it's thrilling meeting you.
• 17:31
  Speaker 2: I didn't know that.
• 17:32
  Speaker 1: That's oh yeah, yeah, I may send you a song
• 17:35
  Speaker 1: or seventeen do I love it? But anyway, Wilson Phillips,
• 17:42
  Speaker 1: Carney Wilson, musical icon, legend, thank you so much for
• 17:48
  Speaker 1: your time. And remember, everybody out there, thank you for
• 17:51
  Speaker 1: your downloads. You are the best fans on the planet.
• 17:53
  Speaker 1: Check out Carney and Wilson Phillips. Go see them. They're
• 17:57
  Speaker 1: very very special. And uh, where you lead, we will follow.
• 18:03
  Speaker 1: Stay safe everyone, hey, everybody, and don't forget Follow us
• 18:34
  Speaker 1: on Instagram at I Am all In podcast and email
• 18:39
  Speaker 1: us at Gilmore at iHeartRadio dot com.