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Luke’s Diner: Good Food with Mary Sue and Susan · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in Again.
• 0:09
  Speaker 2: I Am all in again with Scott Patterson and iHeartRadio Podcast.
• 0:22
  Speaker 1: Hey everybody, Scott Patterson, I am all in Podcast, one
• 0:25
  Speaker 1: of the productions iHeartRadio, iHeart Media, iHeart Podcasts. Episode to
• 0:31
  Speaker 1: Luke Steiner, we have the one and only Mary Sue
• 0:36
  Speaker 1: Millican and Sue Fenneger. And let me tell you a
• 0:38
  Speaker 1: little bit about these two. They are legendary culinary icons.
• 0:44
  Speaker 1: Yes they are, and you may know them from two
• 0:48
  Speaker 1: Hot Tomali's and Top Chef Masters. Welcome ladies, Susan and
• 0:54
  Speaker 1: Mary Sue. Great to have you on the show. How
• 0:56
  Speaker 1: are you today?
• 0:56
  Speaker 3: Hi, thank you, It's great to be here.
• 1:00
  Speaker 1: It's good to have you. It really is. My favorite
• 1:03
  Speaker 1: people in the world are chefs, I tell you, especially
• 1:07
  Speaker 1: the ones that will take an autograph photo of payment.
• 1:12
  Speaker 1: And season one episode of twenty ps, I Love You,
• 1:14
  Speaker 1: we are presented with Emily Gilmore's idea of a packed
• 1:19
  Speaker 1: lunch for Rory at children. It includes a leg of
• 1:22
  Speaker 1: lamb sandwich strudle and that is Richard's recommendations and here's
• 1:28
  Speaker 1: some things to get us off the lunch pad. Packed lunches.
• 1:35
  Speaker 1: They play a role in family moments on TV shows
• 1:39
  Speaker 1: or in life right, whether it's Rory school Days or
• 1:42
  Speaker 1: Suki's gourmet takes on classic What makes a packed lunch
• 1:47
  Speaker 1: truly special for you two.
• 1:51
  Speaker 4: That's such a great question because we once did all
• 1:55
  Speaker 4: the food for a film called Tortillas, which was based
• 2:01
  Speaker 4: on an Ang Lee film that was based that was
• 2:05
  Speaker 4: called Eat Drink Man Woman. I think so. Anyway, when
• 2:10
  Speaker 4: they in both cases once one was Chinese Family Chinese
• 2:15
  Speaker 4: America and the other was Mexican American. That's the one
• 2:17
  Speaker 4: that we did all the food for. And at one
• 2:20
  Speaker 4: point there's a lunch going to school with the granddaughter
• 2:25
  Speaker 4: and of the chef and he goes through so much painstaking,
• 2:30
  Speaker 4: you know, to pack it and layers and different you know, surprises,
• 2:36
  Speaker 4: and it's really really sweet. It really it reminds me
• 2:40
  Speaker 4: of when my kids were young, and you know, I
• 2:44
  Speaker 4: cut their sandwiches in the shape of a heart.
• 2:47
  Speaker 1: Any quick chef approved hacks for keeping those packed lunches
• 2:51
  Speaker 1: fresh and exciting without spending hours, don't it.
• 2:55
  Speaker 5: We don't have kids, so I never had to pack
• 2:58
  Speaker 5: a lunch for kids, so, you know, very so I
• 3:02
  Speaker 5: never I don't think I ever packed a lunch unless
• 3:04
  Speaker 5: you know, I was packing a lunch, for us to
• 3:06
  Speaker 5: go to the beach or for us to you know,
• 3:09
  Speaker 5: go do something.
• 3:11
  Speaker 4: I think the important thing is you have to wrap
• 3:14
  Speaker 4: everything kind of carefully. If it's wrapped well, it lasts
• 3:18
  Speaker 4: really well.
• 3:19
  Speaker 1: Right, this dynamic duo right here, how'd you guys get started?
• 3:22
  Speaker 1: How'd you first cross paths? What led you to join
• 3:24
  Speaker 1: forces in the colinary world.
• 3:26
  Speaker 5: Well, we this is way back, this is in the
• 3:29
  Speaker 5: late seventies. We met because we're both from the Midwest.
• 3:33
  Speaker 5: I'm from Ohio, Marys who's from Michigan. We ended up
• 3:37
  Speaker 5: meeting at a restaurant in Chicago called Lapero Ca and
• 3:43
  Speaker 5: we were the only two women in the kitchen.
• 3:45
  Speaker 3: So we bonded in a big way, in a big way.
• 3:50
  Speaker 5: Especially because it was a very traditional French kitchen. And
• 3:57
  Speaker 5: you know, we were sort of determined, I know, we
• 3:59
  Speaker 5: were just we would work, you know.
• 4:01
  Speaker 3: Come in early, stay late.
• 4:02
  Speaker 4: Try to prove ourselves, always try to be as better
• 4:05
  Speaker 4: than the guys, which.
• 4:06
  Speaker 5: We were, but by far, well we worked harder than
• 4:11
  Speaker 5: all of them for sure.
• 4:13
  Speaker 6: Yeah.
• 4:14
  Speaker 4: And then by the end, when the chef went on vacation,
• 4:16
  Speaker 4: he asked the two of us to be in charge
• 4:19
  Speaker 4: of the kitchen, which was a huge, huge honor, and
• 4:24
  Speaker 4: I don't know, it didn't take but a couple of years.
• 4:26
  Speaker 4: After that, we both went to France, to Susan, to
• 4:29
  Speaker 4: the south of France, meet to Paris to do apprenticeships,
• 4:32
  Speaker 4: and then you know, soon after that, we just got
• 4:35
  Speaker 4: the idea that we'd open restaurants together someday somewhere.
• 4:39
  Speaker 5: That was after two bottles of wine in Paris, well,
• 4:44
  Speaker 5: when we were definitely had had too much to drink
• 4:48
  Speaker 5: and it was raining, and then there was a rainbow,
• 4:51
  Speaker 5: and we decided we should open up a restaurant sometime.
• 4:54
  Speaker 5: And we couldn't figure out what city, what city it
• 4:57
  Speaker 5: should be, but.
• 4:58
  Speaker 3: We both ended up.
• 4:59
  Speaker 5: I came back to La because I had been in
• 5:01
  Speaker 5: La before working at Mammay Zone under Wolfgang Puck, and
• 5:06
  Speaker 5: Mary Sue went back to Chicago. But but we eventually,
• 5:10
  Speaker 5: within like maybe six eight months, we came back and
• 5:14
  Speaker 5: had City Cafe, which was our first little restaurant together.
• 5:19
  Speaker 5: It was talk about working long hours. We were opened
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  Speaker 5: like seven am to midnight, seven days a week.
• 5:25
  Speaker 6: Wow.
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  Speaker 4: And that was forty four years.
• 5:28
  Speaker 6: Ago, right right? What a business?
• 5:30
  Speaker 1: And where was City Cafe?
• 5:32
  Speaker 4: Where was it on Melrose in La and the you
• 5:35
  Speaker 4: know punk rock era of Melrose Avenue.
• 5:38
  Speaker 5: Right next to Lai Works, there was the soap plant
• 5:41
  Speaker 5: was across the street. Our address was seventy four oh
• 5:45
  Speaker 5: seven and a half because the space was like nine
• 5:50
  Speaker 5: hundred square feet in total.
• 5:54
  Speaker 4: Gosh, it was great.
• 5:56
  Speaker 3: It was great.
• 5:57
  Speaker 1: What a hustle that must have been. Man, you guys
• 5:59
  Speaker 1: just working your tails off.
• 6:01
  Speaker 3: Yeah, well just imagine imagine this we were. We had
• 6:06
  Speaker 3: both come back.
• 6:07
  Speaker 5: Mary Sue was working in a restaurant in Paris. I
• 6:11
  Speaker 5: was working in a restaurant in the south of France,
• 6:14
  Speaker 5: both of them very high end. We come back. We
• 6:17
  Speaker 5: opened this little city cafe with a full menu, no
• 6:22
  Speaker 5: stove in the kitchen, no automatic dishwasher, just the three
• 6:27
  Speaker 5: pots sink and it was Mary Sue and I and
• 6:30
  Speaker 5: the dishwasher. And we had two hot plates like two
• 6:33
  Speaker 5: saute pans and two habachi's on the ground and the
• 6:37
  Speaker 5: parking lot where all the customers park after we'd come
• 6:40
  Speaker 5: from these three star restaurants.
• 6:44
  Speaker 1: But you made it work.
• 6:46
  Speaker 3: We did. We got our first gourmet ride up there.
• 6:49
  Speaker 1: Fantastic. Well, you helped redefine the La food scene, right,
• 7:03
  Speaker 1: I mean, that's pretty much what you guys did. So
• 7:05
  Speaker 1: what was the turning point when you realized you were
• 7:08
  Speaker 1: creating something game changing in La in the food scene.
• 7:12
  Speaker 3: I don't think we have yet.
• 7:14
  Speaker 1: You ever realized it because you're so busy. Russian, Russian, Russian, right.
• 7:20
  Speaker 6: Well.
• 7:21
  Speaker 4: I do remember Julia child coming in. She was super
• 7:25
  Speaker 4: tall and a dear friend. But the first time we
• 7:28
  Speaker 4: met her, she was eating in the front and we
• 7:31
  Speaker 4: were so excited, and we look out the little square
• 7:34
  Speaker 4: window in the kitchen door and peak, peek and see
• 7:37
  Speaker 4: what she was doing, and tell the bus ploy, you know,
• 7:39
  Speaker 4: give her a lot of water. So she has to
• 7:41
  Speaker 4: go to the bathroom because the bathroom was in the kitchen.
• 7:46
  Speaker 4: Sure enough, Julia comes walking into the kitchen. Oh my gosh, Hello,
• 7:51
  Speaker 4: that was such a delicious meal. And you know, she's
• 7:55
  Speaker 4: so tall, and our kitchen was so tiny. We had
• 7:58
  Speaker 4: stuff hanging from the ceiling. We had no room really.
• 8:03
  Speaker 5: And we had one double door because then we finally
• 8:05
  Speaker 5: had put a stove in. We put one six burner
• 8:09
  Speaker 5: stove in, and we had one double door refrigerator where
• 8:13
  Speaker 5: we put everything, and that was right in front of
• 8:16
  Speaker 5: the bathroom door.
• 8:17
  Speaker 3: So I was on the floor.
• 8:19
  Speaker 5: Organizing the little you know, double door reaching and Mary
• 8:23
  Speaker 5: Sue was getting you know, getting something out of the oven,
• 8:27
  Speaker 5: and we both hear this voice and we were sort
• 8:30
  Speaker 5: of blowing. Obviously we knew it was her, and so
• 8:33
  Speaker 5: it was embarrassing. All the food was on the floor.
• 8:37
  Speaker 3: It was just like, oh my god, what a mess.
• 8:39
  Speaker 5: But she became such an amazing supporter for us and
• 8:45
  Speaker 5: really great friend, and we did many things with her
• 8:49
  Speaker 5: after that, and just she was, you know, a role model.
• 8:52
  Speaker 5: She was humble and fun and she didn't take herself
• 8:55
  Speaker 5: too seriously.
• 8:56
  Speaker 3: She was great.
• 8:57
  Speaker 1: Man. That's like Babe Ruth walking in mentoring you guys.
• 9:01
  Speaker 1: It's yeah, it's amazing.
• 9:03
  Speaker 4: That's like if you're a baseball player.
• 9:05
  Speaker 1: Right, if you're a baseball player, or you know, I
• 9:07
  Speaker 1: mean ate a lot too, like you appreciated a good meal. Man.
• 9:13
  Speaker 1: That's uh, that's quite a feather in your caps there,
• 9:17
  Speaker 1: Julia Child, throw that name down.
• 9:19
  Speaker 5: I'll tell you, okay, if we're name dropping, yes, please
• 9:22
  Speaker 5: do another. Amazing I think when there's two more, I
• 9:27
  Speaker 5: think things that happened that I can remember that are
• 9:30
  Speaker 5: like the most incredible things.
• 9:32
  Speaker 3: One thing was we got we had a show on
• 9:37
  Speaker 3: casey r W.
• 9:38
  Speaker 5: We had pitched it to Ruth Seymour that we wanted
• 9:41
  Speaker 5: to do like a five minute political food show, and
• 9:46
  Speaker 5: she was like, no, that's the stupidest idea I've ever heard,
• 9:50
  Speaker 5: But you can do a food show, and so we did.
• 9:54
  Speaker 4: We'll call it Good Food and yeah, because I wanted
• 9:57
  Speaker 4: to talk about like the horrible pest de sides on
• 10:00
  Speaker 4: apples for school children. You know, Meryl Street had come
• 10:03
  Speaker 4: out and against it. And I had a baby that
• 10:07
  Speaker 4: was just like just being born, and I was so outrageous, said,
• 10:11
  Speaker 4: that is the so unappetizing and such a bad idea.
• 10:14
  Speaker 4: You just come on and doing food, a food show
• 10:17
  Speaker 4: called a good food show, and then you can weave
• 10:20
  Speaker 4: your little messages in here and there. And it was
• 10:23
  Speaker 4: actually really amazing because a week later we were on
• 10:27
  Speaker 4: the radio doing we had no idea how to host
• 10:30
  Speaker 4: a radio show what we did for seven years.
• 10:33
  Speaker 1: Yeah, I mean, look, I mean I had no idea
• 10:35
  Speaker 1: how to host a podcast, but I've been doing it
• 10:37
  Speaker 1: for four Yeah.
• 10:38
  Speaker 5: But the amazing thing is, at some point in this
• 10:43
  Speaker 5: Saturday Night Live did a spoof on our show, really
• 10:48
  Speaker 5: and they came in and then came in and did
• 10:52
  Speaker 5: an ass tire.
• 10:55
  Speaker 4: They did you know those the two of them where
• 10:58
  Speaker 4: they say, you know and tune in next week, we'll
• 11:00
  Speaker 4: have a whole hour show about salt.
• 11:06
  Speaker 3: And we felt like we had a ride.
• 11:08
  Speaker 1: I remember that was based on you guys.
• 11:10
  Speaker 5: Yeah, we felt like we had ye But she said yeah, she.
• 11:14
  Speaker 4: Said she'd been driving around town and listening to our show,
• 11:16
  Speaker 4: and we were like, are we that boring? Yeah?
• 11:22
  Speaker 1: But so you're also in the food truck business, right,
• 11:25
  Speaker 1: How did that? How'd that get off the ground? How
• 11:27
  Speaker 1: did you start that? Yeah?
• 11:28
  Speaker 3: That was we love that. I mean that that's been like,
• 11:32
  Speaker 3: I know, sixteen twenty years.
• 11:34
  Speaker 4: Yeah, but you know, Roy CHOI started it really to
• 11:37
  Speaker 4: be fair. He and I love Roy. He's got the
• 11:40
  Speaker 4: Kogi truck. But when he kind of went viral with
• 11:44
  Speaker 4: you know, the very beginning of social media and like
• 11:47
  Speaker 4: where you could find his truck that we loved the
• 11:51
  Speaker 4: idea right away. We went out and bought a truck.
• 11:54
  Speaker 4: And we're amazed at how it's how great it is
• 11:59
  Speaker 4: to be able to bring your kitchen to somewhere where
• 12:03
  Speaker 4: you can serve people nice, hot, delicious food immediately.
• 12:07
  Speaker 5: And and I think it was you could do it
• 12:11
  Speaker 5: in a way, in a way where it was affordable,
• 12:13
  Speaker 5: so that someone could come if they couldn't afford to
• 12:17
  Speaker 5: eat at your restaurant, but they could come to the truck.
• 12:20
  Speaker 5: And I you know, it's what I love about food trucks,
• 12:23
  Speaker 5: the same as street food all over the world, is
• 12:25
  Speaker 5: that it's an equalizer. It doesn't matter if you have
• 12:28
  Speaker 5: a lot of money or you have very little money.
• 12:31
  Speaker 5: It's sort of people love if it's a great food
• 12:34
  Speaker 5: truck or a great street stand, people love it, and
• 12:36
  Speaker 5: it doesn't matter. And so it's really an equalizer. And
• 12:39
  Speaker 5: so we were able to do that. We love the
• 12:41
  Speaker 5: idea of what that did because it made you way
• 12:45
  Speaker 5: more visible out there in the city.
• 12:47
  Speaker 1: So you too would be in the truck often prepping
• 12:51
  Speaker 1: the meals. Would you drive the truck to the locations too, No,
• 12:56
  Speaker 1: you had a driver, Yeah, you had a driver. And
• 13:00
  Speaker 1: how many staff were in the kitchen with you? Just
• 13:03
  Speaker 1: the two of you or was there some extra.
• 13:04
  Speaker 3: Help in the beginning?
• 13:06
  Speaker 6: Yeah?
• 13:06
  Speaker 1: I think just the two of you.
• 13:08
  Speaker 4: Yeah, But then you know, we would have you know,
• 13:11
  Speaker 4: we got to the point where we could have you know,
• 13:14
  Speaker 4: up to three people. It would fit in the kitchen.
• 13:16
  Speaker 4: I mean it's not that big, it's a small shruck.
• 13:19
  Speaker 4: So what the driver usually also is a cook and
• 13:23
  Speaker 4: or the order taker, and so you know you can
• 13:26
  Speaker 4: it comes in so handy. During the fires, we brought
• 13:29
  Speaker 4: our truck to many different locations and fed thousands of people,
• 13:34
  Speaker 4: fifteen hundred people in like a two hour time span.
• 13:38
  Speaker 4: It was it's amazing.
• 13:40
  Speaker 1: Wait a minute, how do you feed fifteen hundred people
• 13:42
  Speaker 1: in two hours?
• 13:44
  Speaker 4: Well we have a ye're like, you're standing right next
• 13:47
  Speaker 4: to each other in a NonStop.
• 13:51
  Speaker 1: So what do you make and what are you serving?
• 13:53
  Speaker 1: What are you preparing?
• 13:54
  Speaker 4: Well, the one I'm thinking of we had mac and
• 13:56
  Speaker 4: cheese for the kids, these were people whose homes had
• 13:59
  Speaker 4: burned down. We had tarioki steak for and then we
• 14:03
  Speaker 4: had a fish, a beautiful fish salad that one of
• 14:07
  Speaker 4: our colleagues here in town made because we got a
• 14:09
  Speaker 4: bunch of fish donated and we didn't have the manpower
• 14:11
  Speaker 4: to do it. So one of our chef friends, Nikki Nakayama,
• 14:15
  Speaker 4: made a fish salad, and so we had these choices.
• 14:17
  Speaker 4: You could have mac and cheese, fish salad or steak
• 14:20
  Speaker 4: tariaki or we also had a tofu tariaki, so you know,
• 14:24
  Speaker 4: and we were just putting them out as fast as
• 14:25
  Speaker 4: we could and people coming up and grabbing whichever one
• 14:28
  Speaker 4: they wanted.
• 14:29
  Speaker 5: Nice, and we did I think one foot one of
• 14:33
  Speaker 5: the days I worked in Alta Dina, we did a
• 14:37
  Speaker 5: vegetarian curry, so people who were vegetarian, we did a
• 14:42
  Speaker 5: braised brisket and then we always served like some.
• 14:46
  Speaker 3: Fresh veg vegetable.
• 14:48
  Speaker 5: We did broccoli I think with a sesame sauce on it,
• 14:52
  Speaker 5: and it's just nonstuff. I mean, even at that event,
• 14:57
  Speaker 5: we ran out of the vegetable, so we had gotten
• 15:02
  Speaker 5: there was the food bank was there. We got a
• 15:04
  Speaker 5: case of apples and I started making apple salad to
• 15:08
  Speaker 5: go with the brisket, and with that just chopping up
• 15:11
  Speaker 5: like for one hour straight as fast as I could,
• 15:13
  Speaker 5: chopping up apples, mixing it with salt, pepper, olive oil
• 15:17
  Speaker 5: and taheen. So you know, but you're just, I mean,
• 15:20
  Speaker 5: at that point, you're just you know, you're trying to
• 15:23
  Speaker 5: put out as much food that's fresh and delicious to
• 15:26
  Speaker 5: give someone a warm meal and they could take one,
• 15:30
  Speaker 5: or they could take ten or however many dings.
• 15:32
  Speaker 1: Yeah, all right, that's great, that's great.
• 15:34
  Speaker 4: They're known for Mexican food. But so when the National
• 15:38
  Speaker 4: Guard came to Santa Monica to help early on, we
• 15:42
  Speaker 4: would do a lot, like five hundred burritos every morning
• 15:44
  Speaker 4: to take them over to the Santa Monica Police Department
• 15:47
  Speaker 4: in Indy.
• 15:47
  Speaker 1: Look at you, Yeah, wow, that's true. You know, I learned.
• 15:51
  Speaker 1: I love to cook. I'm not a professional chef by
• 15:53
  Speaker 1: any stretch, but it's how I cooked. My wife was
• 15:56
  Speaker 1: with my salmon, the way I prepared my salmon at
• 16:00
  Speaker 1: the time. And I don't even remember how I used
• 16:01
  Speaker 1: to do it because now it's just like I put
• 16:03
  Speaker 1: some sauce on it, put.
• 16:04
  Speaker 6: It in the oven, and there you go.
• 16:05
  Speaker 1: But I learned something every time I do one of these.
• 16:09
  Speaker 1: I learned about how to use the pasta water in
• 16:14
  Speaker 1: the sauce to make it bind to the pasta right,
• 16:19
  Speaker 1: so there's no more water stuff. So that's a little trick.
• 16:22
  Speaker 1: So what are the what are the most underrated ingredients
• 16:27
  Speaker 1: you think people should be using more in their kitchens?
• 16:31
  Speaker 1: And maybe it can help me with my anchovies.
• 16:35
  Speaker 4: I think anchovies are incredible. People think they don't like them.
• 16:39
  Speaker 4: They don't even know, you know, they don't even know
• 16:42
  Speaker 4: When I put anchovies in they say, oh my god,
• 16:45
  Speaker 4: this is so delicious. But if you said, would you
• 16:47
  Speaker 4: like to have something with a little anchovy season it's
• 16:49
  Speaker 4: like a seasoning.
• 16:50
  Speaker 1: It's like salt, your right.
• 16:52
  Speaker 4: I just think it makes everything tastes better.
• 16:56
  Speaker 5: I mean I think, you know, people get in habits
• 16:58
  Speaker 5: of what they if they're cooking, what they use at home.
• 17:03
  Speaker 5: I mean there's so many there's like, for example, o
• 17:06
  Speaker 5: hasanta is an amazing orb.
• 17:09
  Speaker 3: Most people don't even know what it is or use it,
• 17:12
  Speaker 3: but I think it's like one of them.
• 17:14
  Speaker 5: I mean, where people love basil, o hasanta is as interesting,
• 17:19
  Speaker 5: if not more, but it's not used. And so people,
• 17:22
  Speaker 5: you know, tend to sort of stick with what they know,
• 17:24
  Speaker 5: or like Cole Robbie or you know, cell reroot. You
• 17:28
  Speaker 5: know they're I mean up, were at our restaurant in
• 17:31
  Speaker 5: Palm Springs, Alice b. We do this salad that goes
• 17:34
  Speaker 5: with the bronzino that's prize and cell reroot, and people
• 17:39
  Speaker 5: are always asking, like, what was that salad on the
• 17:43
  Speaker 5: side of that dish? I mean, celery root you can
• 17:46
  Speaker 5: see in every grocery store. But it's interesting.
• 17:49
  Speaker 3: I mean that people. I think since COVID, I think people.
• 17:54
  Speaker 5: Are using more ingredients now than they were, because people
• 17:57
  Speaker 5: are cooking at home more now than we do.
• 18:00
  Speaker 6: Oh yeah, if.
• 18:10
  Speaker 1: You could cook for any TV character, Okay, all right,
• 18:14
  Speaker 1: because this is a podcast based on TV show, who
• 18:18
  Speaker 1: would that character be, not the actor or the actress,
• 18:22
  Speaker 1: but the character, right, Who would that character be? And
• 18:25
  Speaker 1: what would you make them? Mary suit go first.
• 18:29
  Speaker 4: Well, the first person who who popped into my head
• 18:32
  Speaker 4: was I dream of Genie.
• 18:37
  Speaker 1: I could cook for her, okay, because.
• 18:40
  Speaker 4: She just did so many nice things for people, you know, right,
• 18:44
  Speaker 4: I mean that's why I love to cook. I like
• 18:45
  Speaker 4: to cook to give back. I love to people get
• 18:49
  Speaker 4: him excited.
• 18:50
  Speaker 1: What would you cook for her?
• 18:52
  Speaker 4: I would make her well, first, I'd have to ask
• 18:55
  Speaker 4: her twenty questions about what she like, and but I
• 18:58
  Speaker 4: would imagine she I would make her birthday dinner. I
• 19:01
  Speaker 4: would make a birthday cake for her with really delicious
• 19:04
  Speaker 4: butter cream. And I'd probably make her a really nice,
• 19:07
  Speaker 4: you know, not too fattening meal because she's always you know,
• 19:12
  Speaker 4: looking after her.
• 19:13
  Speaker 1: Weight, right right, right? TV character meal?
• 19:17
  Speaker 3: Yeah?
• 19:19
  Speaker 5: Probably, I think it'd be very fun to cook for
• 19:23
  Speaker 5: Tony Soprano and uh and what was his wife's name?
• 19:29
  Speaker 3: I'm blanking on her name?
• 19:30
  Speaker 5: Missus missus soprano. Them is a couple I would love.
• 19:34
  Speaker 5: I think they would have been very fun to hang
• 19:36
  Speaker 5: out with.
• 19:37
  Speaker 1: What would you what would you cook them?
• 19:39
  Speaker 3: Definitely not Italian?
• 19:41
  Speaker 6: Not Italian?
• 19:43
  Speaker 1: Yeah, okay, huh.
• 19:46
  Speaker 3: Yeah, I don't know. Maybe you know, maybe I do
• 19:48
  Speaker 3: like a.
• 19:51
  Speaker 5: Like a ribbi stuffed with roasted garlic, and you know,
• 19:55
  Speaker 5: maybe a Jimmy Turia and crispy fingerling potatoes or something.
• 20:00
  Speaker 1: Oh man, man, I'm hungry. You guys are making me hungry.
• 20:07
  Speaker 1: Is your food truck going out every day? Are just
• 20:12
  Speaker 1: special special bookings and special parties in that kind of thing?
• 20:15
  Speaker 6: Yeah?
• 20:16
  Speaker 5: I mean right now, we're still collaborating with World Central
• 20:19
  Speaker 5: Kitchen to feed that.
• 20:21
  Speaker 3: Some of the vacuies like three days a.
• 20:23
  Speaker 5: Week with the True but otherwise it's private parties or
• 20:28
  Speaker 5: if there's big like like let's say, for example, like Coachella,
• 20:32
  Speaker 5: not Coachella, but sometimes but big events where there's maybe thousands.
• 20:36
  Speaker 3: People, but it's usually caterings or private parties by miss Wedding.
• 20:41
  Speaker 1: Well, you too must be expensive.
• 20:43
  Speaker 4: Very We always wanted a restaurant that our friends could
• 20:46
  Speaker 4: afford to eat in, because we've worked in restaurants that
• 20:50
  Speaker 4: you know, the parking lots were filled with rolls, Royces
• 20:53
  Speaker 4: and Mercedes, and we didn't really ever want that kind
• 20:55
  Speaker 4: of restaurant. So we've always really been focused on accessibility.
• 21:01
  Speaker 4: But I have to tell you about a dinner party
• 21:03
  Speaker 4: I had about ten years ago. A friend of mine
• 21:08
  Speaker 4: is a good friend of Peter Krause, and he brought
• 21:11
  Speaker 4: his then girlfriend Lauren Graham over. I think she might
• 21:14
  Speaker 4: have been instrumental in the program that year. This podcast
• 21:19
  Speaker 4: is about she.
• 21:20
  Speaker 1: Might have been. There's a rumor going around that she
• 21:23
  Speaker 1: was may or may have been in some episodes.
• 21:26
  Speaker 4: I had never actually seen the show because I think
• 21:29
  Speaker 4: during the time when Gilmore Girls really exploded, I was
• 21:33
  Speaker 4: like Susan and I were in the kitchen like twenty
• 21:35
  Speaker 4: four hours a day or eighteen at least, and then
• 21:38
  Speaker 4: sleeping for six So when she walked in, I of
• 21:40
  Speaker 4: course didn't know who she was. They came over to
• 21:43
  Speaker 4: my house, and when my sister found out later that
• 21:46
  Speaker 4: I'd cooked for Lauren Graham, she just.
• 21:48
  Speaker 3: Was crazy excited.
• 21:52
  Speaker 4: She and her two daughters were huge Gilmore Girls watchers.
• 21:58
  Speaker 1: Right. Well, so let's say, and you're a little more
• 22:02
  Speaker 1: familiar with the show now, right, Yeah, a little bit,
• 22:05
  Speaker 1: A little bit. I'm not saying you're experts, but so,
• 22:09
  Speaker 1: so you know I played a character named Luke and
• 22:11
  Speaker 1: I had a diner. Right.
• 22:13
  Speaker 4: Oh cool? Yeah yeah yeah yeah.
• 22:15
  Speaker 1: So you haven't really seen the show all right.
• 22:17
  Speaker 3: So.
• 22:19
  Speaker 5: I think I did way bad.
• 22:21
  Speaker 3: I did.
• 22:24
  Speaker 1: You haven't seen the show at all.
• 22:26
  Speaker 4: I didn't know it was you? Who was Luke?
• 22:28
  Speaker 3: I did my.
• 22:29
  Speaker 1: Reason, I don't look the same, I didn't.
• 22:33
  Speaker 3: I knew that's who you was younger than we all were.
• 22:37
  Speaker 1: I had a little more hair. Yeah, I didn't need glasses.
• 22:41
  Speaker 4: So you had a diner? Was it fun?
• 22:43
  Speaker 1: Yeah, Luke Steiner? Sure? Yeah. So here's the question you
• 22:46
  Speaker 1: come into Luke Steiner, right, what would you order? And
• 22:51
  Speaker 1: if you haven't seen the show, I can't ask you
• 22:52
  Speaker 1: where you'd sit because you don't know the layout.
• 22:55
  Speaker 4: Right, well, I'd want to sit at the counter.
• 22:57
  Speaker 1: There you go that, there you go there it is
• 22:59
  Speaker 1: that I had a out, obviously, what would you.
• 23:01
  Speaker 3: I'd want to be? I love diners.
• 23:03
  Speaker 5: They are my favorite place to eat, so do I
• 23:07
  Speaker 5: so do I They're like and old and old, you know,
• 23:11
  Speaker 5: go to Snug Harbor all the time, you know.
• 23:14
  Speaker 3: I love old diners, though.
• 23:16
  Speaker 1: Diners are coming back. You know, it's like, oh yeah,
• 23:19
  Speaker 1: it's really something we used.
• 23:21
  Speaker 5: To go for business lunches or breakfast, I mean all
• 23:24
  Speaker 5: the time, and I would get the exact same thing,
• 23:26
  Speaker 5: and I still do it for all these years.
• 23:28
  Speaker 3: I'll get cottage.
• 23:29
  Speaker 5: Cheese, side of avocado, side of bacon, rye toast, extra
• 23:35
  Speaker 5: virgin olive oil and hot sauce.
• 23:37
  Speaker 6: There you go.
• 23:38
  Speaker 1: Can't beat it with a stick. Can't beat it with
• 23:40
  Speaker 1: a stick.
• 23:41
  Speaker 4: I like a tune them melt myself?
• 23:43
  Speaker 3: Did you say?
• 23:44
  Speaker 1: Luke's absolutely? You know, you know what do you want
• 23:48
  Speaker 1: right now? Caesar?
• 23:49
  Speaker 5: Tune them out?
• 23:52
  Speaker 1: Excellent? But you haven't seen the show, so yeah, anyway, ladies,
• 23:57
  Speaker 1: it has been an extreme pleasure. Please he's come back, okay.
• 24:03
  Speaker 1: I mean I have a list of questions that I mean,
• 24:05
  Speaker 1: I barely you know, we barely crack the surface of
• 24:08
  Speaker 1: this thing. So come back sometime, okay, and we'll be
• 24:11
  Speaker 1: in touch.
• 24:12
  Speaker 4: I have time now, so I'll watch a bunch of
• 24:14
  Speaker 4: old Gilmore girls and then when I come back, I
• 24:17
  Speaker 4: will have a much better Don't believe her.
• 24:20
  Speaker 1: Don't believe her, Mary Sue Millican, Susan Feniger, A pleasure,
• 24:28
  Speaker 1: Keep on truck and thank you for all you do
• 24:30
  Speaker 1: for the LA community. Quite admirable of you and all
• 24:35
  Speaker 1: the best too.
• 24:36
  Speaker 3: Thanks for coming so much, all right, thank you, all right, bye.
• 24:39
  Speaker 1: Bye, and that's going to wrap it up here everybody.
• 24:43
  Speaker 1: Thanks for downloading. Best fans on the planet, and remember
• 24:49
  Speaker 1: where you lead, we will follow. Stay safe, hey, everybody,
• 25:20
  Speaker 1: and don't forget Follow us on Instagram at i Am
• 25:24
  Speaker 1: all In podcast and email us at Gilmore at iHeartRadio
• 25:29
  Speaker 1: dot com.