Jeremy Allen White

0:03Hello and welcome to Table Manners. I'm Jessie Ware and I'm here with Mum. Hi darling. I like your necklace. Do you, darling? Yeah. My friend Anne gave it. It's from Liberty. Gorgeous. Just down the road. Happy birthday. Thank you. We're at Claridge's for my birthday. Well, of course you are. And we're having lunch with Jeremy Allen White. Is that all? I mean, he's probably the only person that I'm going to change my, you know, birthday arrangements for lunch to have with him because I think he's great. Yeah, we're in Claridge's and we're here and it is a press junket. but we have we have a good hour with Jeremy Allen White because he's here talking about the Springsteen movie Springsteen Deliver Me From Nowhere apparently Bruce Springsteen is also doing press down the road should we tell the boss he can pop in yeah imagine maybe he's going to be hungry and he'll hear yeah but this is where it's at for doing press maybe he can send the quiche out yeah well no I feel like the boss he's so normal that he would just come in and like you know help himself he has a very special diet at the boss.

1:07Does he? Yeah. How do you know this, Mum? Because I read all about it. Okay, well, we're here. It's my birthday. Lenny's made quiche. Because when you're doing something in a hotel, as we've learned, it's quite hard to find something for lunch that can travel, that's warm. We learned from our mistakes when we try to reheat chicken soup for chair five times. So we've gone with an old classic, which works. And you will forgive us because it did feature in the New York series, but that doesn't matter because it's just good. Okay. What have you made, Lenny? I've made an onion quiche. It's the best onion quiche.

1:41Yeah, it smells great. It's so good. Yeah. So you've made that. And you've made a salad. We're kind of in the process of making it. I've kind of prepped it all. And it's a New York Times salad, which is a fall salad. I can't say it. Fall salad. I can't say salad. You fall over and you eat it. No, you feel like you're in harvest. You're dancing. Okay, okay. Autumnal. I had my kids' harvest festival yesterday. Why didn't you invite me? It's a hard ticket to get. It's my favourite song. Because his father came with me. Is that okay? Oh, that was all right. And, you know, Cauliflower's Fuffy still bangs.

2:18The apples are ripe, the plums are red. Broadbeens sleeping in a blankety bed. Yeah, my son killed it. And I'm sad to say it will be his last Cauliflower's Fuffy next year. Why? That's me done with Harvest Festivals until I'm a grandma, maybe. And I hope that's not too soon. But anyway, so I've made a harvest autumn salad. You were annoyed because it does have cheddar cheese in it. That's all right. I feel like that's fine. It's got apples in it, a lemon and shallot kind of, that's just hopefully going to stop the apples going brown. And then you do, you fry sage leaves, which is possibly the most satisfying thing to fry.

2:56Fry them, like about 25 of them, and then use the oil that then has, you know, taste of sage. Sage oil. And then you put honey and Dijon in. And then I've done some, another New York Times recipe, I've done some tahini salted chocolate cookies. Oh, wow. Because I kind of thought, we haven't got too long with him. And I thought, he can take one and it can just pep him up for his next round of interviews. Do you know what I mean? Absolutely. And they look quite delicious. And they taste quite, I may have tried a little bit. So, yeah, we have Jeremy Allen White. If you don't know who he is, I don't know where you've been because he is probably one of the most talked about celebrated actors at the moment.

3:42He started as Lip in the US version of Shameless. Of course, Kami. Kami in The Bear, won lots of awards for that. Was also one of the brothers in The Iron Claw, which was with Zac Efron. It was about this wrestling family. I thought I was just watching quite a fun wrestling film. No, it's probably the most tragic story based on real life events. So that was, he's amazing in that. And now he's playing Bruce Springsteen. The boss. The boss. And he kind of lives and breathes these roles. They're all quite lonely roles. Yeah. It was a really amazing film, actually. Kind of deals with Bruce Springsteen making the album Nebraska.

4:25And the period in his life when he's not very happy. No. coming to terms with past experiences. Yeah, and I thought it was dealt with really beautifully. And he's amazing in it. And when he sings and performs, he's just, yeah, he's brilliant. So I'm really excited to be meeting Jeremy Allen White today. Me too. Can I tell you, there must be a lesion of young women that are so excited. If only they could have met him, they said. But they're so excited because everyone seems to adore him. Yeah, he seems like quite a private person. does he? Yeah, the whole world wants to know about him and who he's dating and I don't know, he's kind of Must be very annoying Yeah, I'm sure But yeah, he's coming on we're having lunch with him he hasn't eaten I think he's aware of what is about to go down but yeah, Jeremy Allen White coming up on table Fabulous

5:26Jeremy Allen White, we're here with you We're having lunch with you in a second. Yeah. And it's a pleasure to meet you. Oh, I'm so happy to meet you. I've got to memorise exactly how you look because I've got a legion of fans that say, oh my God, Jeremy, I look white. Oh, so sweet. Oh, man. The eyes are very blue. Yeah. Very blue eyes, yes. But you have brown eyes in old as the boss. That's true. I forget about that sometimes. Yeah, they are. They were very good contacts because I was really trying to spot the bit of blue. No, they did a very good job. You did a great job. That was me. That was all me, yeah.

5:58Yeah, they painted those. Scott tells it, our director, I didn't know about this. Is it true? I'm not 100 % sure. But he said they took very close-up shots of Bruce's eyes. And we had someone hand paint the contacts so that all the little lines and details of the eyes were with me. And then they had to put little weights in the contacts to keep them still. Because normally with clear contacts, they're always moving around. That sounds uncomfortable. to keep them still. Were they uncomfortable? It was a strange thing. Yeah. Yeah. Um, there was this man who was in charge of, of sort of giving me eye drops every 20 minutes.

6:36Um, and he was a lovely man and just doing his job. But I remember having this like Pavlovian response to him just because I would be in the middle of something and he'd kind of like come over with the eye drops. And, uh, did you blink before he even moved near you? Yeah, yeah, yeah, yeah, yeah, yeah, exactly. Yeah, exactly. I'd kind of like tense up and, but he put them in for me. He took them out. But I remember trying them on and my daughter's getting so, my oldest daughter, Ezra, has my eyes, blue eyes, my youngest daughter has brown eyes, her mother's eyes. But Ezra was like heartbroken. They came over to the house so I could try them on.

7:11And she thought that, you know, we had lost this thing that we share, which is like, you know, our eyes. Oh, sweet. Oh, bless. Yeah, yeah, yeah. How old is she? She's six. She'll be seven on the 20th. And how old's you? Dolores is it? Dolores, yeah. She's four. She'll be five in December. Okay, we've got similar ages. I've got a nine, a six, and a four. Oh, beautiful. Wow, you're busy, yeah. Yeah, but you know, it's kind of fun. Yeah, yeah. And they can all hang out together. Yeah. Yeah. And I think that, like, I don't know about you. You know, you come from, I'm sure you, I'm not going to say the word method, but, like, you get into your character.

7:48you've played these big characters that there's a lot of kind of trauma, heaviness. And then I can imagine that you go back home and then you have to just switch on being dad. And that's probably quite appreciative. It's so nice. Yeah, exactly. Like I think, you know, I don't have a choice. When I walk in the door, I know exactly who I am. I'm instantly humbled. And it's very easy to be present when you're around. when you're around your kids and kind of step outside of yourself, everything else becomes far less important, I find, when I'm with them. And that's a very nice benefit of having children.

8:29The rest of the world gets a little quiet when you're with them. Do you eat with them? Do you have family meals? Yeah, yeah, yeah. We do breakfast every morning. We'll play some music. They like to watch a little TV right when we wake up. They watch about five minutes of like Bluey or something. Bluey? They've seen, yeah, yeah, Bluey they really like. And then I'll kind of finish cooking while they're doing that five minutes. And then I'll play some music and I'll try to get them to dance with me into the kitchen, which either they will or they'll be so kind of like upset with me that it turns into almost like wrestling, which also gets them off the couch and like into the kitchen.

9:08So breakfast is a big one that we always do together. And then dinner, I try my best on the weekends. we kind of will like order in and watch a movie or something. And then during the week, yeah, I always try to have them at the table. Have you eaten well whilst being in London? Where did I go? I went to a restaurant. I went to Mountain last night. Oh, it's the best. It was very good. Thomas is the best. Did he come up and say hi? I don't know. I don't think so. Okay. But everybody that we did speak to was very nice. It's delicious. It was very, very good. What did you have? A kind of rama. A bit of everything.

9:42I mean, I remember the omelette being very, very good. The spider crab omelette. Exactly, yes. The spider crab omelette was very good. Did you have the sobrisada? Yes, that was excellent. Delish. There was like anchovies and sardines and breads. The bread was amazing, isn't it? The bread was so good. And they're delicious. And I'm trying to think where else. I wanted to try and get some Indian food, and we were trying to figure that out last night, but I think it was quite difficult to manage. I'm so embarrassed I forget the name of the spot, but I understand it's one of the very famous or very good ones.

10:14And I think it was too difficult for us to get in there. Maybe tonight. Yeah, maybe tonight. Maybe tonight. I think you can get in anywhere. Do you like curry? I love curry, yeah. I really love spice and I love, yeah, curry. I think that's the one thing in the States you don't get as good there as in England. Yeah, I mean, in Los Angeles, I haven't, you know, I remember Indian food being a part of like, I grew up in New York and I remember that being more a part of my childhood. Like we would order Indian and like Palestinian food. But then in Los Angeles, I think it's like for some reason, I mean, what do we eat a lot of?

10:55Sushi. It's like some of the best sushi in the world. And I live very close to like Sushi Row in Los Angeles. And so I've just, I don't know, we eat a lot of sushi. Do your kids eat sushi? Yeah, yeah. I've just introduced them. It's still, you know, like avocado rolls, California rolls. And then I can get them like a slightly cooked salmon sushi. That's exactly like your daughter. I mean, like my daughter wanted to have a sushi party for her ninth birthday. And I just don't do it. Just don't do it. Because it's messy. Yeah, totally. It is insane. They all take too much rice. Yeah, yeah. So then there's no more rice and then they're upset.

11:34I also like soy sauce is a problem. not in general but for my children like I find that they just really want soy sauce and Dolores will put it in the saucer and then sort of like lick it out like she's a kitten or something like that and I'm like that can't be great to just drink uh soy sauce well let's well let's talk about growing up in Brooklyn okay was it Carol Gardens yeah exactly yeah um so who was around the dinner table and what was a memorable meal oh boy so it was me uh my my dad richard my mother eloise my sister annabelle um it was us it was the four of us you know oh they're gonna give me such a hard time they had a couple dishes they were very uh they were very uh good about but but neither of them i think like were super passionate growing up necessarily in in the Is your kind of way of saying they weren't big cooks?

12:29You know, we had busy lives, and I think it was hard to always have that time in the kitchen, I'll say. But there was a lot of great food around, as Carroll Gardens is a very Italian neighborhood in Brooklyn, and still it's a neighborhood where families sort of inherit the different properties, restaurants, and stuff like that. And so at the core, while a lot of Brooklyn has changed, Carol Gardens is very, like, Italian-American. And so there's always a lot of wonderful Italian food, pizza, pastas, a lot of, like, sub-shops that I have, like, very fond memories of as a kid and, like, running around there.

13:07A sub-shop, is that like a sandwich shop? Exactly. Okay, so a bit like, you know, the bear, like... Totally, yeah. Okay, so what was your order at the sub-shop? Yeah, I would either do, like, a very Italian, like, a soppercetta and like salami, cheese, and like a sweeter hot pepper sort of thing. Italian beef is a very Chicago. There's like a French dip, which I think is around more often. Has it got onions in? Yeah, it's like a shredded, you know. Like in Philadelphia, there's a cheesesteak. Yeah. And that's related to a French dip, which is, again, And like this like shredded sort of like meat, very like slowly cooked and thinly sliced.

13:52And you put it in like a jus that you would cook the meat in and you dip it in the jus. And that's why it's called. So you with all the jus and stuff. Would that be brisket? Would it be? Yeah, most often. Yeah, exactly. So parents weren't big cooks, but they were out being, you know, acting. And your dad, was your dad, did he do camera work? Yeah, yeah. So my parents, when they met, they were acting in New York. My dad grew up in Philadelphia, and my mom grew up in North Carolina, Fayetteville, North Carolina. She went to North Carolina School of the Arts, which is really, really wonderful, has a great drama program in the States.

14:32And she moved to New York to pursue acting, and my dad, after some time in California for a little while, it's very mysterious and I need to get to the bottom of, he also came to New York. and they met, my dad saw my mom at a play and at intermission ran out to get her flowers and gave her the flowers after the show and asked her out and they started seeing each other and they lived on the Upper West Side and were in acting classes together and did small productions together and then I think they got married and they wanted to have a family and so they went, okay, we better figure something else out because the kind of acting they were doing just, you know, they weren't making enough money to have kids.

15:14And so they started editing, like, wedding videos and stuff like that for a friend of theirs. And then my dad started a business of filming and editing depositions, pretty much. And then we moved to Brooklyn, and they had me. And so their work wasn't really in the arts as I was growing up, but they had a great sort of passion and respect, I guess. So I guess when you said you wanted to do it, they were like, absolutely go for it. He was never going to be a dentist, was he? Yeah. No, no, no. Yeah. I mean, it was always definitely encouraged something in that arena. And yeah, I think the first time they saw me, I had an interest in it.

15:55I got this very small play called The Present in like an off-Broadway production in kind of a black box on the Upper West Side. And that was the first time they really saw me act was coming to see that. And they knew how excited I was at the idea of it, but they'd never seen it and they saw me and I think they felt like if this is something you want to pursue and you're really engaged with, you know, go for it. I had a very hard time paying attention when I was young. ADHD then? I think, yeah, yeah, and I was kind of all over the place. But with this, I was focused and there was real intention in my approach to it and so I think anything that sort of settled me, they were supportive of.

16:40So where did, because I know the dancing happened before the acting and like the tap dancing and you're like a gifted ballet dancer, tap dancer. Yeah. That's like, did that happen from, I don't know, you just needing something to do at the weekends and like to put your energy into? Yeah, so I think because I was kind of all over the place as a child, you know, we did sports, we played, you know, baseball, and I played soccer, and I wrestled, and I, you know, did all of these kind of physical things and activities, and I still had more energy. And so my parents thought, well, why not? Let's add some dancing, let's get them exhausted.

17:21I really liked it. Yeah, I really liked that was, I guess, my first experience, like, performing in any way. But you've never done musical theatre Well I was always too afraid to sing Well funny that isn't it now Wow You did a very good job Thank you Would you like to do musical theatre now? Perhaps I mean you know Not musical theatre but make it musical I don't know I mean you know I am proud of kind of you know What we did with the film You were amazing I'm really interested by the fact That you were trained by Eric Veitch Yeah that's right Which I've heard a lot about him because he's kind of a bit of a star himself, right?

17:59He is, absolutely. Can you explain to everyone who this person is? Yeah, Eric Vitro is a wonderful vocal trainer and really like a singing expert. He works with a lot of wonderful singers, Rosalia and Ariana Grande and Sabrina Carpenter and Sam Mendes and a lot of really, I mean, you know, well-known singers. and then in the last five, six years he's helped a lot of young actors prepare for roles where they have to do this sort of thing that I had to do. He's a wonderful guy. He's a wonderful teacher. You kind of come into his space and the first thing you do is have about 20 minutes of gossip, I've realized.

18:43Has he got good tea? Well, yeah, because he works with all these folks. So I'm Jeremy. Are you a gossip? I'm on mic now, so I can't, you know. I think we're going to hear about everybody. But he likes to have a little chat when you get there, and then you do about 20 minutes of kind of like what I would call like a warm-up or like a gym. You're kind of like stretching your instrument and seeing what it can do a little bit. And when I first went to go see Eric, I was so, I was really nervous. I was like, you know, I don't want him to judge my say. I'm never really saying before. But Eric's really interesting where he doesn't look at you like, I don't know it sounds maybe not nice but he looks at you like an instrument he looks at you like like what can this do and what can it not do and by looking at you in that way there is no real judgment because you're just looking at the kind of like capability like can I can I sit in this chair can I not and what do I have to do with this chair to get it so I can sit in it and so by approaching it that way of sort of like what am I capable of and how far can we reach that that gave me a confidence in a strange way.

19:48So he found your voice. Yes. Yes. Did you get the job playing Bruce Springsteen before? You must have had to have sung for the audition. I mean, like, or not. No, no, no. So it was like, that must have been completely daunting then. You get given this role where you want to give it your all and do the best. Yeah. But then you don't actually know if you can sing at all. Exactly. Shit. Yes. That's awful. Yeah. And that's what I was like holding I've been hanging on to for a long time. And I remember working with Eric for a while, but then singing for Dave Cobb, our music supervisor, singing for Scott Cooper, our director, for the first time.

20:22And I was just like, what if it's not good? Yeah. And what if I watch their faces just kind of drop, and they're like, oh, we've made a huge mistake, which is kind of my fear with every job. They're just like, uh-oh, I think maybe we made a mistake. That's probably what makes you good, the self-doubt. Well, you have to push yourself, I suppose, to try and escape that stuff. Yeah, yeah. But you were really good. Oh, thanks. And you got the gravel. It was like, I mean, I was worried about your vocal cords. Yeah, there were a couple of times. Were they exhausted? Yeah, singing Born in the USA. That was very hard.

21:00Do you guys like Bruce? Are you guys familiar with Bruce? I feel like we were, you didn't really bring me up. Like you brought me up on like divas and soul and then watching. Yeah, sorry. No, no, no, it's okay. But I've always heard about the bosses' shows and that they're these devoted people that go again and again. And he always tours because he's remarkable and quite prolific. So I completely fell in love with him. And you playing him, it was completely beautiful. And also like he's got absolute bangers. Yeah, amazing. I mean, anthem after anthem. Yeah. Yeah, yeah, yeah. And I think that's what's so brilliant about this film.

21:41You know, it's focusing on Nebraska and this need to get this out and this therapy for him. But also the fact that, like, he's shelving for a good few years, born in the USA, what else? I'm on fire. Yeah, glory days. And he was just, like, writing these songs. And that's what, he's a true artist. Yeah, I now want to go and see him. I would like to see him now, definitely. Are you sure? Isn't he down the hallway? He's here. He's here somewhere. And he wants some quiche. Yeah, yeah, yeah. He wants a bit of quiche. He's very welcome. Oh, he probably doesn't. You see. But I heard he looks after his body in a certain way.

22:16He's very disciplined. Yeah, very disciplined. Yeah, yeah. I mean, he has to be 76 years old, and he still performs three, three and a half hours. So he really, with exercise, with diet, all that stuff, he's very disciplined, absolutely. Are you disciplined? I try. I go through periods of discipline. It's very hard for me to maintain, I think. But yeah, for sprints, I can be a discipline. Well, I mean, Ironclaw, which I watched thinking I was going to watch this fun wrestling movie. Very sad. Very sad. Yeah. You were excellent in it. Everyone was excellent in it. Yeah, it's a great cast. It was so sad and a true story, or based on one.

23:01Yeah, yeah, yeah, yeah. It's like the most tragic story ever. It's devastating. So devastating that there was another brother in the true story, and he passed. And Sean Durkin, our director and writer, thought if he added that, it would be like, the actual story is too unbelievable. Yeah, right. If you were to tell the true story, people might go, oh, this is not, you know, there's no way that this despair was kind of following this family. But you, I mean, you bulked up for that, right? Yeah, yeah, yeah. And so you must have had to have been really disciplined with that. Yeah, I mean, I like to exercise.

23:38I'm all for that stuff, but I had never, that was tough. It was like eating as much as we were sort of eating. And then like training in a different way. Like I like to run and do rope and kind of like push-ups and pull-ups and sort of body weight stuff. And I was kind of told to just not even walk quickly because I was just trying to like keep as much like weight and bulk as I could. So I was eating a lot and just lifting very heavy, heavy things all the time. So when you do these rolls and you can gain weight, what do you have to eat? So in that case, it was a lot of, it was probably very unhealthy.

24:16It was a lot of eggs. It was a lot of like, no, I mean, a lot of burgers and stuff like that. So you're allowed to take all the things, yeah. Yeah, yeah. Cream on your ice cream, yeah. Yeah, yeah. Like milkshakes and stuff like that. In the beginning, I was just trying to, yeah, like gain weight. So how much weight did you gain for that? I see. I was probably 140, 145 pounds. And then I think I got up to like 165, like maybe 20, maybe 25 pounds. And was it between like season one and two of The Bear? Exactly, yes. So then did you have to then like shred again to be calming? Yeah, but that was very, you know, I kind of went back to eating the way that I like to eat.

24:58And I went back to exercising the way that I like to exercise. So it was fairly, that I didn't find to be, it was kind of a relief to like eat a little bit less again. Jeremy, do you exercise every day? I try. What do you do? What's your regime? So when I'm at home, I run up a hill. it's about two miles up this hill near my home and then I have a little garage where I have just really like a pull up bar and a dip bar and a little like a bike a salt bike with a fan my husband's a trainer and we have one of them and they're like devastating they're horrible but they get the job done totally yeah they get your heart rate up and that's really I mean that's really it like an hour of you know that or jump rope when I'm travelling around and stuff

25:56so we have mum you've made onion quiche which is delicious i hope so and then i've made a new york times uh salad which is kind of like they call it a full salad so it's kind of crispy sage cheddar cheese apple like dijon yeah it's a bit of that great and then we've got some cookies for after that you don't have to have now. You can have in between a little break, whatever. Oh, cool. Fine. Oh, cheers. So if we were coming over to yours, what would you make for us, Jeremy? Let me see. He's been to culinary school. Yeah, yeah, yeah. It's funny. I actually, one of the first things I learned, you know, it was kind of like a short rib, like a Sunday roast kind of deal.

26:35Because it's very easy and very easy to clean up. But it's very like, you know, good and rich and hearty. And that's something I enjoy doing. Is that, because I swear roasts are more of a UK thing, right? They are, yeah, exactly. I'd spent some time here when I was young, in my early 20s, and would go for, you know, the roasts and the pubs, and I really loved it. And then Maddy Matheson, who's a wonderful chef and on the show. Is he a good chef? Yeah. That's his job, Mark. Yeah, that's his job. Acting's like secondary. I didn't know. He's a good actor, though, too, isn't he? Oh, this is very good.

27:10It's good, isn't it? Yeah, lovely. I was having a breakfast and this feels like a breakfast and a lunch and we're getting it all perfect yeah so he he taught me how to make a roast and that's like an easy thing because it's so easily sort of cleaned up yeah my girls really like salmon so I can I make a nice you know a nice salmon I worked through this book have you ever gone to Frankie's in New York and Carroll Gardens actually yeah do they do the massive meatballs and stuff yes they do with the The pine nuts. Yes, they're delicious. Yeah, yeah, yeah, very good. So good, that place. Yeah, that place is great.

27:46And I got their cookbook and kind of worked through their cookbook also at the suggestion of Maddie, who, yes, it's funny. On the show, he plays, you know, he never touches a spoon or a knife. He's always trying to mend the fridge. Exactly. Not very well. No, but he's incredibly capable in his real life. Did he ever cook for you? Oh, yeah. So, like, would you do kind of family stuff? Like, would he cook for the cast? Yeah, we all stay in a, kind of this apartment complex in Chicago. And we kind of take over one floor between all of us. And we have Maddie Matheson and Courtney Storer, who's Chris Storer's sister.

28:30Really amazing chef. She helps on the show. She also opened this restaurant, John and Vinny's, on Fairfax in Los Angeles. which is really great. You've been to John and Benny's, mum. Yeah. I love their, like, I know it's basic bits of me. I like it. The salad pizza's really good. It's really good. I really like it. Yeah, yeah, yeah. It hits the spot every time. Their cut looks really nice. Is that the one in, when we were in... They've got a few of them. I love you. They've got Fairfax, they've got one, and then they've got one in, I think, is it Beverly Hills? They've got one near Benny. It's Beverly Hills, and on the west side, maybe they have one now.

29:05I love it. Yeah, it's lovely. And so she helped make that menu with John and Benny. Oh, okay, great. So we'll be on this floor, and Coco is often cooking, and we'll all go over there, or Matty's kind of cooking, and we'll go over there. But it's funny, he's been on this weight loss and fitness journey. So he makes very simple. Oh, Matty. Has he lost weight? He has. He looks great. And so he makes what he calls dog bowls, which is like, you know, rice and meat and, you know, kind of like grain bowls, I guess. that are like, you know, protein heavy. But really nice at the end of a long day before you go to bed.

29:41It's kind of nice. Did you ever take Will Poulter's advice of where to eat in Chicago whilst you were filming? He seems to be an encyclopedia of the greatest places to eat. Yeah, I mean, we learned with the same. So there's this guy, Chef Dave Buran, who has a place pasturally in Santa Monica. And both Will and I trained there. And Chef Dave is from Chicago. and worked at Alinea for a very long time. So we both had Dave as kind of like our guide. But yeah, there's amazing, I mean, you know. The meat's great in Chicago. Yeah, incredible. Yeah, heavy, wonderful stuff. And then really amazing, like, Oriole is this really, really great spot.

30:24I've had an amazing meal there. Bavette's a wonderful steakhouse. La Scarola's a great kind of like red tablecloth Italian spot. But yeah, Will is incredibly knowledgeable. So you'd make us a short rib. That would be what you were making. Have you got a sweet tooth at all? I do, yeah. I really like chocolate. Yeah. And what's your go-to chocolate bar? I like the, I don't know if it's English or German. They have them more in the States now, though. Kinder. Oh, Kinder. Yeah, all those things. So good. Oh, they're cookies. My girls really like the eggs. So we have a lot of that in the house, yeah.

31:01So, last supper, Jeremy. Mm-hmm, mm-hmm. First course, where are we going? I think I want to go back to my childhood and be in a diner and do something very simple, like, it might be heavy for a starter, but do like a grilled cheese and tomato soup or something like that. I think that's very, like... What's a grilled cheese? So it's a grilled cheese and tomato soup. It's like a cheese sandwich with tomato soup, exactly. So do you get like a half cheese sandwich? Yeah, exactly. Or maybe for a starter, yes, it would be. It would be almost like thinly sliced, almost like soldiers to put in the tomato.

31:35And is the soup like Campbell's soup? I think it would be in this case because that would probably remind me the most of, yeah, yeah, my childhood. And then for the main, I think it would have to be a really nice piece of meat, like a very nice steak with like a peppercorn and like French fries or something like that. How do you take your steak? How do you cook it? Medium rare? Yeah, medium rare. Yeah, medium rare. But I'll defer to, you know, the kitchen, however they prefer. What are the sides that you're having? I think, I mean, fries absolutely would have to be a part of this meal somewhere.

32:12Maybe like a spinach, but I'm like, who am I trying to impress? I'm not going anywhere, right? This is it. I think just fries and more sort of fries. And then for dessert, I'm trying to think of something that's like a kid. Do you like ice cream? I mean, I think it would be a sundae, right? Yeah. I think that's the right answer. Yeah, I think you're right. A sundae with maybe a crushed peanuts and sauce, caramel, chocolate. I don't know. Is there a most common dessert that you guys have heard on the show? How people go for a tiramisu? Really? Sticky toffee pudding Brits go for. Sure, sure, sure.

32:55Because I don't know if you have sticky toffee pudding. I mean, yeah, if you go to the... But it's not, like, common, I suppose. Yeah. Well, people go for ice cream, but, like... I feel like mum just, like, pushed you into ice cream. Yeah. No, she's where I was going. I love ice cream. She directed that. Yeah, yeah. That was where I was kind of going. It was like a cake or an ice cream. So on the bear, when they have all those intricate desserts, who's doing all that? Courtney, store Chris's sister, the creator of our show, prepares a lot of that food with a team. I mean, it takes a lot of people.

33:26But you have to, like, put it together sometimes. And then there's Ayo doing it with little tweezers, putting things on top. Yeah, I feel like in the first and second seasons, we were doing a lot of the cooking on camera. And then in the later seasons, it's been a lot of, like, plating and sort of, like, perfecting, like, that aspect and presentation and stuff. Oh, because you've elevated the whole. Because we've elevated a little bit, yeah. Have you got your Michelin star or whatever you get? We're trying. They're trying desperately. Yeah, they got something. It was the review, wasn't it? Yeah.

33:59It was a good review, but you're going for the Michelin. No, and Marcus won the up and coming. Best New Chef. Yeah. Yeah, yeah, yeah. Love Marcus. Love Marcus. And I have to tell you a story that I just heard recently. So Lionel, Boyce, who plays Marcus, he went to the French Laundry with some friends, you know, up north. Jessie went for her birthday. Oh, really? I went for my 40th, yeah. Oh, how was it? It was really, they were, you know what I found so interesting was that, like, the French Laundry, you think of it and it's like this thing yeah they have like like kind of hit radio on in the background yeah yeah cracks me up because they're just like they don't want it so you've got like loads of tech bros probably over there it's not super fussy necessarily no yeah yeah i really liked it was really kind of it you didn't you'd expect it to be like classical music or something like that totally yeah but i really like that about it and they were really good fun yeah it was so warm and generous but yeah go and tell me about they're very yeah they're very warm and kind And Lionel had gone up there with some friends.

34:54And at the end of the meal, they brought out a cart with a recreation of every single dessert that Marcus has ever prepared on the show. And it made me really weep. I was hearing the story. It was so beautiful and sweet. That's gorgeous. The whole thing about the bear is everyone's journey. Totally. I know. What's her name? the lady the latin american lady oh liza's the actress yeah tina she plays oh she plays tina and she i mean the way her whole life has changed in the bear it's the searching i mean it's food in the case of our show and i'm very grateful for that because food is such a connector uh and a symbol of sort of community and representation of self um but really the show is so much about purpose and wherever you find that purpose it i'm glad it's a kitchen i'm glad it's food but it could sort of be any industry where it's really about the pursuit of like belonging and purpose ultimately.

35:56Can we talk more about Springsteen? Sure. Because like you've spent quite a lot of time with him, haven't you? Yeah. Like, would you call yourself friends now? Yeah, which is strange. But yeah, yeah. I think he's a friend. Yeah. Do you know why he's called the boss? We don't know. You know, his approach in his work is so focused. He's very determined. Very disciplined, as we discussed. There's stories of him, especially as a younger artist, keeping these engineers in the rooms with him, listening to a snare for 9, 10, 11, 12, 13 hours. You touched on that with the kind of trying to get the sound of Nebraska.

36:36Totally. Yeah. The four-track recorder. Exactly. In the bedroom. The obsessiveness about that sound. The obsessiveness, yeah. Yes, yeah, yeah. But he does it, it seems there's such, everyone loves him. and they respect the craft. I think as long as the pursuit is just and there's a real path forward and you're not being cruel, I think people want to be on that journey with you. Even if it's frustrating, even if it takes a lot of time, I think it's very easy to follow someone who has great passion, you know? And I think Bruce has that. It must be a weird feeling because you're doing press, of course, about this amazing, brilliant film about this icon, but he's still alive.

37:20And so it must be a weird thing kind of having to kind of speak for him. And you do it really beautifully and eloquently and respectfully, but it's an odd thing when he's down the bloody hall. Absolutely. He must have been pleased with the film, though. No, he is. He's been lovely and very supportive and throughout the process. But you're absolutely right. I think especially in the beginning, I was being asked questions about sort of Bruce's childhood and things like that. And, you know, I have my understanding and what I've learned and speaking to him and reading what I've read. But at the end of the day, the man is here.

37:54And, you know, it's not really my place to speak about. I had a job to try to interpret as much as I could. But I don't get the final say in any of these things. You know, Bruce is here. You've played a lot of serious people. I could do the good old romantic comedy. I would love to. That would be nice. Who would be your co-star, do you think? Oh, my goodness. There's so many wonderful actresses. I think they're like Saoirse Ronan. I'm such an admirer. She's amazing. Have you met her? I've never met her. Oh, we had a lot of podcasts. Oh, really? She's gorgeous. She loves potatoes. That's the weight of her heart.

38:32Yeah. Oh, cool. Any particular presentation? No, but she likes potatoes. Okay. Could you see yourself being a Fred Astaire in a film? That would be fun. I know. I see where this is leading, Lennie. No, no. Yeah. Lenny's going to ask you to tap dance. No, I'm not going to ask you to tap dance. I think that would be very embarrassing for me and you. But could you see yourself dancing in a film? I would love to do that kind of thing and also have that sort of joy. I've recently re-watched Singing in the Rain with my daughters and there's such joy in Gene Kelly and his singing and his movement and you watch a movie like that and there's no heaviness and the seriousness, and I'm kind of like, oh, wow.

39:16That would be nice. What could be? Like, you know, one day doing something along those lines. And it's fun. It's like, you know, in the make them laugh sequence, you know, in that film. I'm watching with Dolores, my youngest, who's four, and my parents. So it's like three generations. And everybody is like laughing with the same intensity. And there's something so pure about the laughter, too. You're not really laughing at anybody. it's like it's so joyous really but you could be a Disney prince for your daughter's sake oh jeez that's so nice to say don't you think that would be nice that would be nice yeah that would be nice yeah yeah with a cute little song yeah do you want a cookie or do you want to take one for later I'll take one with me you know I'll have it I'll have it at the at the premiere to give me like a little oh you've got the premiere tonight well at BFI yeah at the festival oh yeah of course exactly fabulous yeah yeah yeah that's exciting Oh, is it at the Royal Festival Hall?

40:13Is it? Yeah, it will be. It will be South Bank. Yeah, yeah, yeah. I think it will be South Bank. Yeah, yeah. Which is nice. Yeah, it's great. Yeah, I'm very excited. Where are you going to eat some potentially curry tonight? Well, the thing is, you know, tonight it's like we have our screening and then we have a Q &A and then we have another Q &A for another screening. And I think Jeremy Strong is going to go to a place Fonda. Is that right? Oh, yeah, that's Santiago's place. Yes. Oh, right. From Noma. Yes, of course. Who I know. So yes, yes, yes. He's lovely. He's amazing. So I think they're all going to go there and I'm going to kind of see if I've got the stuff to make it out.

40:49But yeah. Before we let you go, could you give us, and you may have already answered it, but maybe not. Okay. Could you give us a nostalgic taste that can transport you back somewhere? Happy or sad? Okay. I mean, I'll make an addition. there was a coffee shop on the corner 4th Street and 5th Avenue in the apartment I grew up in, in Brooklyn there was a coffee shop on the corner and I would go there and I would have grilled cheese and tomato soup but I also have a vanilla milkshake and that particular grilled cheese tomato soup and vanilla milkshake I can still taste it, it was the best grilled cheese and milkshake I'd ever had that coffee shop is gone but I think of that meal often Thank you Jeremy, thank you for being here and doing it It's so nice talking to you guys.

41:34You guys are so lovely. Good luck with the film. It's really brilliant. I appreciate you. You're amazing in it. Those look very good. Yeah, so it's a tahini salted chocolate. So it's got a lot of chocolate in there. So just like take a few for like... Okay, beautiful. I'm going to. Yeah, that's so lovely. Thank you so much. Thank you. Thank you, guys. It's a real pleasure.

42:05Well, that was lovely. It's so delightful. It's very sweet. Very sweet. Very, like, looks you in the eye. Yeah. Really, like, looks you deep in the eye. Those blue eyes. They are amazing eyes. I didn't realise he'd had contact lenses in. Mum, I just didn't realise. I didn't think about it till I saw the blue eyes. And your quiche yet again. Did you like that? Ten out of ten. I love it, Mum. I love it. How was the pastry? Pastry was very good, Lenny. Very, very good. Thank you, Lenny. Thank you to Jeremy Allen White for coming on the podcast and eating with us. I hope you get your curry. And Springsteen, Deliver Me From Nowhere is out now.

42:50And he was down the corridor. I know, that's so mad. I don't think he'd eat quiche though, darling. You don't think I could slip him a little cookie? I've given Jeremy about five cookies, so maybe the boss will have one. Boss will have a tahini and chocolate. Just to pick me up, you know, a little afternoon. I'm sure if he knew tahini was in it, it would happen. Yeah, exactly. We'll see you next week for more Table Mothers. Thank you.