Matthew Broderick

0:00The market's uncertain. Revenue's tied and hiring on hold. That's why results-driven companies are using Upwork to keep work moving. Go to Upwork.com today and start hiring proven freelance talent fast. No bulky overhead. No rigid long-term contracts. Just the right expert right when you need them. Work smarter and faster with Upwork. Go to Upwork.com now and find your freelance expert. That's U-P-W-O-R-K.com. Post a job for free and get started today. If you're a custodial supervisor at a local high school, you know that cleanliness is key and that the best place to get cleaning supplies is from Grainger.

0:39Grainger helps you stay fully stocked on the products you trust, from paper towels and disinfectants to floor scrubbers. Plus, you can rely on Grainger for easy reordering so you never run out of what you need. Call 1-800-GRAINGER, click grainger.com, or just stop by. Grainger, for the ones who get it done. If you're a smoker or vapor ready to make a change, You really only need one good reason. But with Zinn Nicotine Pouches, you'll discover many good reasons. Zinn is America's number one nicotine pouch brand. Plus, Zinn offers a robust rewards program. There are lots of options when it comes to nicotine satisfaction.

1:18But there's only one Zinn. Check out Zinn.com slash find to find Zinn at a store near you. Warning, this product contains nicotine. Nicotine is an addictive chemical. When you think of skyrocketing brands like Aloe, Allbirds, or Skims, it's easy to credit their success to great products, sleek branding, and brilliant marketing. But here's the overlooked secret. The real magic lies in the engine behind the scenes, the business powering their business. For millions of brands, that engine is Shopify, making selling seamless for them and shopping effortless for us. upgrade your business and get the same checkout aloe yoga uses sign up for your one dollar per month trial period at shopify.com retail all lowercase go to shopify.com retail to upgrade your selling today shopify.com retail hello and welcome to table manners i'm jessie and i'm here with mom and we're in the boom boom room and it's looking glorious The skyline of New York with all those fabulous buildings, darling.

2:29I love it. It's so fab up here. Should we just stay here forever? Yeah. Yeah. I'll learn the piano. You'll learn how to make a Cosmo. I will. Today we have a native New Yorker, a bit of a legend. He's a native New York boy. Yeah, he is. He's been on stage over 25 times and he's also the star of an incredibly seminal, iconic 80s film called Ferris Bueller's Day Off. We have Matthew Broderick coming on the podcast today. You saw him recently in a play with his wife Sarah Jessica Barthas. I saw him in Clarser Suite in London. Savoy. The Savoy in the Fab Theatre. And he was completely wonderful. I wonder if he's a curmudgeon like he was in the play.

3:16He's also played Arthur Sackler in Painkiller on Netflix. He was a brilliant therapist in Better Things, one of my favourite shows. He was in The Producers on Broadway with Nathan Lane. Absolutely. He's done everything. When I've told people that we've got Matthew Broderick on this season, I feel like he's got like... He's got the wow factor. He's got a lot of people being like, oh my goodness. Wow. Wow. So he's coming over to the Standard High Line and we're going to have a chat. And what's on the menu today, Mum? Oh, I've done salmon with that... Kumquat kosho. Where does the word kosho come from?

3:56I don't know. I think it just means kafa or something. Really? I don't know. But let's talk about where we got it from. It's from this fantastic spice place called SOS Chefs. Yeah. It's in the East Village. And Atef runs it, I think, with her family. And she's the most gorgeous, charming, fabulous woman. And we all went there at the weekend on our lovely day out with Benny Blanco, with Jake Cohen, with a load of people. And her husband, who works in shop with her, gave me a little spoonful of this, kumquat kosho. And I said, oh gosh, it's so delicious. What should I use it for? He said, just put it on fish.

4:36So I thought, we'll have a go with the salmon. And we've also got Jake Cohen's fabulous potato salad. Yes, from his new cookbook, Dinner Party Animal. Yes, and he made it really. He's not just a sweet boy. No. He does savoury too, and sides. Well, Jessie, we're lucky we got some salmon because the man who was serving me was a very resentful assistant and I asked him what was wrong with him. Was he upset about something? And he grunted at me. And I wasn't even confident about the size of the salmon, but I was too frightened to ask him to change it. So I hope it works. That's unlike you. Jesse, he was very threatening.

5:16Yeah, he was scary. So we've got a load of salmon? No, I hope we've got enough. Oh. Never knowingly underclater. And then for pudding, Jake Owen has done something from his dinner party animal cookbook. Oh, my goodness. They are lemon and almond blondies with sumac. But he likes to call them the platinum blondies. Well, I didn't know what a blondie was. Really? Well, I wonder if they were opposite of a brownie, a blondie. But these are, it's like, they're not as fudgy as a brownie. No, that's probably because of the almond, right? Yeah. So they look delicious. And yeah, Matthew Broderick is coming up on Table Manor's The New York Special.

6:07Matthew, we're so excited to meet you and have you on our podcast. Welcome, Matthew Broderick. Thank you very much. Very excited to be here. Did you grow up in Greenwich Village? I did. How fabulous. Yeah. And that's just kind of down the road, isn't it? Yes. This would be like the West. This is called the Meatpacking District. And then there'd be the West Village. And then there'd be the middle of the village that way, which is where I grew up, where I was born. I was born on Fifth Avenue and Ninth Street. And then I moved a block or two blocks to Washington Square. And then I grew up and moved about five blocks.

6:49Then I got married and moved about three blocks. so you don't go far away from your original zip code no no i don't seem to and i sometimes think boy it would maybe i should have you know that would have been nice but you think i i don't know i don't seem to get more than about a quarter of a mile from time square when you're doing broadway oh yeah yeah no i will or a dentist i'll go uptown yeah everyone's gynecologists and dentists yeah Got to go up there. Got to even go east sometimes, which is hard. I'm sorry. Yeah, no, I get all over the city, but I live down here. Now, we're going to kind of jump back and forth, but I saw that you and your wife, who we adore, were taking the underground quite a lot when you were doing Plaza Suite.

7:38Yeah. Do you take the subway here? I do. Yeah, I take it all the time. I also use city bikes a lot, which are very convenient. Are they sluggish here or have they got a little bit of a motor in there? You can choose a sluggish one or one with a motor in it. What do you go for, Matthew? The motor. Yeah, me too. So I saw you in Plaza Suite, which I loved. Oh, thank you. And I'm surprised you're rather sunny. You're not miserable or a philanderer, I don't think. No, sometimes when I'm saying other people's lines, it's not really me. It's called acting. It was great. Did you enjoy it? I did enjoy it, yeah.

8:16It was very enjoyable. It's a very funny old play, I think. And, you know, me and my wife have never really worked together before. But that went very smoothly. So maybe you'll do it again? Maybe, yeah. Yeah, we'd like to. Theatre? London? Yeah, yeah, sure. Yeah, come back. I love being there. We loved it. I love being there. And that theatre is so gorgeous. Was it the Savoy? Yeah. Such a great... You go downstairs. How many times did you have afternoon tea at the Savoy? um several and we had a lot of time we would go afterwards up to the bar whichever that one that that's called i forget you go up some stairs and there's a beautiful little piano bar where we went a lot good cocktails as well is that one if you're in the entrance and you go left you go to the left yeah yeah yeah stairs yeah i feel like we're in new york when we're there oh yeah yeah that's like the closest i feel like we get to new york that's why we ended up there maybe yeah it seemed like It was only two blocks from where I was born, so I was gravitated.

9:17What was your order at the American bar? We would be very hungry after the show, so we would get whatever they had, and it was like little things, like little sausages and little egg. Everything was little, a little egg roll. That's England for you. Even if it was a lamb chop, it was about an inch long. And we would nibble at all those things and then get home and eat more, as I recall. because you're very hungry after a show. Do you find that? So I sing when I'm not doing eating on a podcast. I mean, I eat all the time, but like I've kind of trained myself and I don't know whether it's because I'm a sad female pop star that I'm like, I won't eat after a show.

9:59Why? I like, well, have a drink, maybe a whiskey or something. I don't know, because like I'm always on a fucking diet. I don't know. But you also eat at five o 'clock. No, but I'm like, I get really pedantic when I'm on tour. it's like no dairy, no life. I'm so boring. And so I have to eat so early before a show, otherwise I'm like burping it up. Yes, of course. And then I care too much about my... I'm basically a neurotic. And so I care about my... It sounds like you're a professional. I'm a Jew, that's what I am. I am too, I have a Jew. Yeah, I feel like I'm so neurotic about it and actually we've got Jonathan Groff on and it's the day of his press night and he's done no dry trees.

10:39and I'm like, we shouldn't give him dairy because what if he can't sing the ball? And they'll be like, no, Phil, a drink, a drink, whatever. Yeah, I guess I'm a little like that. I'm not very careful about that. But I certainly know a lot of people who are. Somebody asked Ethel Merman what would she do to warm up her voice before a show and she said that's why they wrote the first number.

11:05That's a great one. Can we go back to Greenwich Village and who was around the dinner table? Who was cooking and what were you eating? Yeah, well, let's see. I have two sisters older than me. My oldest sister is like 11 years older than me. So she would be gone by the time I was eight or something. Whenever you go to college. 11 from 17. Are you the baby then? Yes. so it would either be the two of us or me and my uh middle sister Janet if it was a weeknight we had a housekeeper who often did the cooking actually um named Sally McFall who was a very excellent cook what was your favorite dish of Sally's she could she was one of those people who could make she could do anything she could make very simple things or uh later very complicated things but she had that touch that people have where there's no recipes and she can't explain to you if you say how do you how do you make that ratatouille she's saying you know you put those things that go in ratatouille in and what things you know eggplant and she didn't really but she had a gift you know she was just uh everything tasted great did she come from new york she came from north carolina see every different area has different cuisine specialities really so So she was, yeah, she cooked southern, you know, I guess soul food, you would say, would probably be her.

12:34But she could do anything, like I said, because she was at our house. She learned how to make matzo ball soup for my mom. Later, she went to catering school and worked for a caterer. So she really loved cooking, and she got very serious later in her life. But then we would have pretty simple regular food, I guess. And my mom would cook fancier things once in a while. Did she have dinner parties? Yes, sometimes. not that often it was a lot of tension if there was cooking for a there's never tell me about it every day right now we've created a like you know she had a fight with a man in whole foods today what did you fight about well we i went in and the guy looked at us and as if he didn't want to be there and i said could i have some salmon and he said he went so i said oh i think that's a bit too big so he cuts it in half and I was too frightened to ask him I don't believe you were ever too frightened he was he was scary he was scary yeah he was awful so I just looked and I said are you having a bad day what's the matter and he went so he actually didn't say anything to you nothing complained about no but he was very threatening he well I couldn't geez yeah So you've got salmon with a side of hostility.

13:54I apologise on behalf of my nation and city. It means a lot when there's a nice person, you know, fish and meat. It's someone they say they tell you what to get, how to cook it. I like that. Do you have a particular deli or store that you go to? Because you cook quite a lot, don't you? We do cook a fair amount. Which is unusual for New Yorkers. Yeah, I thought they used their oven to store their china. I guess it is. Well, you know, nowadays a lot of people, of course, use DoorDash. I don't know if you have that, but, you know, where a guy comes on a bike and leaves the food and you don't even have to see him.

14:31Yeah. The food. That's how my kids kind of eat when we're not around. They just order. Yeah, because I get the bill on my phone lights up and it says DoorDash$49.50. What's their regular order? It doesn't always tell me what they've ordered. Oh, okay. Which is probably lucky. But they order Mexican. They order everything. Everything. You know, sushi. I mean, they live quite a life. Do you order coffee in the morning? No, I make coffee. Good. How do you make your coffee, Matthew? Well, I'm not ashamed. Not ashamed, but I make Nespresso. Me too. I love it. Which is cheating, I guess. Is it a black coffee?

15:11Is it a little frothy milk? I put a little frothy milk in. I didn't I now put a little sugar which I didn't use to sorry everybody what's happened to you I don't know but I like it and uh I use two pods me too and I probably have two of those I'm like a four pod person yeah after breakfast or with before breakfast that's the first thing when I wake up I wake up I go to the machine I make sure there's some I put the milk in the little milk heater yeah And I now have a system where there's a saucer, and I put a little milk there, and this cat, one of our cats, leaps up and I haven't told anybody that.

15:53Okay. But the cat has a little bit of milk. Does your wife know that? No. What's your cat called? That one is called Lotus. How many cats have you got? Three. Oh, wow. Yeah. You're not a dog person. I am a dog person, but our dog sadly died a few months ago. Oh, I'm sorry. Yeah. You're going to get another? She's very old. You're going to get another? I think so. You know, in a way, it's nice to not have to go out at night. Yeah, cats are easier. They sure are. Yeah. So do you give your cat anything else in a saucer? No. Just lotus. You don't feed him a little fish or something tasty? No, no, they're all fat.

16:31Okay. The vet said, all your cats are fat. All fat. So we cut down on their meals. Is it mean, isn't it? It is mean. Also, really, one of them is fat, in my opinion. Which one? Lotus? No, not Lotus. Not Lotus. Remy's a little happy. Remy. Do you ever imagine that your cats have accents that aren't New York? I think my cat has, like, the Antonio Banderas, like, puss and boos. Like, my one called Bob. I feel like he thinks that he's fighting the good fight. Yeah. That's what I think. I know. You put personalities on him, I guess. Can we talk about, if we were going to come over to yours, because you are big cooks, what would you be serving?

17:09Lenny and I if we were coming over yeah well that's so so challenging you know I have a few things I mean I might make like just a big pasta or something because easy you know I'd love someone who does a big pasta because I think it's very accomplished it is oh no it is yeah well I mean it could I mean like a you know bolognese or something or uh what do we make lately um my wife makes lamb stew that's really good. With any spice in it? Is it more like a tagine or is it a hot pot? It has carrots. It's pretty simple, but it's delicious. It has carrots and not lentils, but the little round berry-like thing.

17:55A grain. A grain. Barley. Sorry, barley. That's the champagne you gave me. Keep going. We made chicken thighs. Chicken. You know what? Just a tray bake. Yes. We have a good one of those lately with shallots and vermouth and herb de Provence. Like a lot of herb on top of it. So it almost looks like dark green. Nice. Very good. Do you have the New York Times app? Yes. I do. I love it. Yeah. And also Instagram or whatever. Yeah. And something comes up and you think, that looks great. I do that. Yeah. And that's why the only thing about those is sometimes I make it and I have no memory of how I made it, you know, because I follow the instructions very carefully.

18:39Yeah. And then a week later, I don't. You can bookmark it. Yes. I have to look it up again. But when I'm here, I can't really remember. Yeah, fair enough. You know, like if you use Google Maps and somebody says, how do you get from there today? Yeah, you wouldn't. It follows a little arrow. Can you remember who your favorite Instagram chef is at the moment or who you're doing a lot of recipes of? Well, I don't know their names. Do they know you're following them? Or do you have a Finstagram? What's that? A fake Instagram. Oh, I don't know. I don't have that. But I am private. Right. I like to call it exclusive.

19:14Right. I think I have 21 followers. And I don't post anything. It's really interesting. So what are they following? I don't know. You're following. You're the voyeur. I don't know how it works. Yeah, I don't post. But I like, there's a woman who seems to cook every single day, and she says, this is what French people eat at home. And she'll make a pot of something. I don't know her name, so what good is it to tell you that? Useless. Okay, there's an Italian guy who doesn't speak very good English, who makes pasta outside and keeps leaning into the camera, and he has short gray hair. Stanley Tuchy.

19:58sort of yeah okay and he flips the pasta and says the sound of love and i think it's a filthy joke that he's making okay you guys got comedy it's a kind of a yeah i don't know how to describe the sound of pasta wet pasta flopping over and over again and then he says the sound of love and it gives me the creeps. What algorithms, what comes up on your Instagram? A lot. Let's see. The food. Yeah. You know, postman being bitten by animals. Oh, interesting. Yeah, I like that. Hair loss, weight loss. Yeah. You know, just decrepitude. But you've got great, they're such fuckers, aren't they? Yeah, no, they're on to me.

20:45Because you've got great hair. And you look great. I'm okay, but I'm always worried about it. They get in your head. No, they know exactly what I'm worried about. I'm like a psycho with my gua sha now. I'm usually like this every morning for half an hour. Yes, I get ads for a laser hat to make my hair grow. A laser hat? Yeah. How mean. Yeah, it is kind of mean. They know my weakness. Your hair's looking great today. Thank you. I really appreciate that. Well, I get people who are fat. I get that too. Very big bellies. And also brides. I don't know why. You haven't been on a date. No. 100 years.

21:2040 years. Why am I getting bride and bridal wear? I think if you look at one want, they then think that you're really interested in it. Yes. Do you cook more than your wife? No. Should we just name her? Because I know. Just get it out of your system. No, because I love her so much. It's fine. And I'm not going to do, I'm not going to do the dialogue from Sex and the City, which I know every word of. Yeah. And just like that also. But do you, I wondered if you're both very competent Do you fight to get into the kitchen to cook? No, we don't really fight about it. She probably cooks more than me.

21:57I might take on slightly more steps in a recipe. You know, she likes to make simpler things that she knows how to make. Yeah. Where I follow, like, religiously follow these recipes. Do you have a special ingredient for your bolognese? We all think that we've got something spectacularly different in our bolognese. Yeah. well I know um what's the stuff the Lee and Perrins the uh Brown Worcestershire sorry yeah that seems like a kind of a British thing to add that and you put that in I do like that Jessie puts mango chutney no I used to no I you you know what I haven't done that for years that was in a lasagna that my friend at university offered to me which I think potentially we were all high and that's why she was putting mango chutney in but it did work does mango chutney make you high?

22:44Oh, you were high, so she thought that would be good. Oh, I see. But it did work. It's nice. It feels like almost anything would work in there. Do you put milk in? I do usually. Yeah, me too. White or red wine? Uh, whatever I have. Me too. I don't think that matters. How's your sofrito cutting? Pretty good, I feel. I'm never happy with mine. Well, I'm not really happy about it, and when I see an actual chef, I'm hypnotized by it. What do they do it? Or when they're talking to the camera not looking and moving their fingers like this yeah but I'm I'm my family's like oh you know I have a daughter who's very good at it too she can does she cook chop an onion up very well yeah so do you still make matzah full soup or drink matzah full soup I never learned it I wish I had you know my mom knew how to make I don't I think maybe my wife knows how to make it but no we don't need it can we talk about those Sundays that you'd spend with your mom I believe that you'd go and visit your mom every Sunday and have dinner with her was that I've read something about that.

23:43I don't remember that. Oh, okay. Well, let's not talk about that. No, let's talk about your mom. She was Jewish. Yeah, yeah. She was Jewish. I did probably go every... I was there a lot. I mean, you know, so probably every Sunday. You're only two blocks away. Yeah, exactly. Be rude enough. She would scream out the window and I would come running. Before text. Yeah. Well, yeah, she loved food. She always had good things in the refrigerator. Everybody liked to come to that house and peer in there because there would be things from a deli on the Upper West Side or wherever she would go in the city, she would remember, oh, I can get good salmon at Barney Greengrass.

24:22This has come up so much. Barney Greengrass? Yeah. Great place. Should I have gone there? My publicist said she got her latkes for Sade at Barney Greengrass. Have you gone there? No. No, but Jake Cohen, who has made the pudding for us today. Do you know of Jake Cohen? No. You should follow him on Instagram. Okay. But he's been telling me all about Barney Greengrass. Barney Greengrass is incredible. Where is it exactly? It's on 87th, between 86th and 87th Street on Amsterdam Avenue. So it's a long way up. Yes. I mean, it's a sort of a straight shot because you're on the west side. Oh, so we could go straight.

24:57Jesse, we need to go. You certainly can't walk there, but you could get there very quickly on the train. Lots of people go when they see their doctor. They'll pop by Barney Greengrass to get something. Having been told, don't eat that anymore. They go right there. And yeah, it's the front room of it where the deli section is, is the same way it must have been in 1920. It has the old fridges and it's beautiful. It's a great experience. What's his salmon like? Incredibly good. Yeah. And they're called the sturgeon king. So I guess their sturgeon is very, but they have everything. They have gravlocks.

25:33What's sturgeon? Sturgeon is like a white smoked fish. Oh, sturgeon. Oh, but that's where you get caviar, the eggs. Yes, but this is the flesh of a sturgeon. Oh, I've never eaten it. Yeah. Have you eaten it? Yes. And it's great? Very good, yeah. And whitefish, whatever that is. Yeah, I don't know. And whitefish salad, herring, any kind of, you know, dried or preserved fish. So your mom would go there and she'd pick up something. Yes. And it would be in the fridge. Borscht. I love borscht. I love borscht. I've got some at my freezer. And I don't really like beets, but I like borscht. doesn't make any sense.

26:07It's good for your blood pressure. That's right. So your mom would have the best stock fridge. Yeah. And she was a good cook, even though you had your Sally, Sally the housekeeper, your mom was a good cook? Yes, my mom was a very good, very good, just not, she wasn't an everyday type cook, but she liked to cook. Was that because she was working? Yeah. She was a painter. And so she liked to come home and relax and eat what Sally made, mostly. but she could make the she made uh some fancy things she made duck i remember a few times that was the whole house was on red alert that the you know that the duck was the duck's in now the duck come out you know and uh but it came out all right nothing caught fire and you know that there's all that badass that kind of get out of it and uh i had a friend over named garrow and he asked for um I think Bristachere or maybe A &1's steak sauce to put on the duck just after.

27:09She hit him? Practically, yeah. She was really angry. Yeah, I mean, I was like that. Almost threw him out. Did you have a bar mitzvah? No, we were kind of not religious. But is your dad, he's Catholic? My dad was Catholic, Irish Catholic. Wow, a lot of guilt going on. Yes, yes. It's hard to say which side of me is worse. Yeah. The guilt, yeah. Yeah. Have you ever thought about living anywhere else? Yeah, I was going to say that, like Europe. Yeah. When you were in London, did we like tickle you? Yeah, I do think, yeah, I think it would be great to live there. I always think about that. Now the kids are a bit older.

27:49Yeah, well, they're getting there. It's been not possible unless they wanted to really go to school there, which they didn't. We almost tried to do that for Plaza Suite, you know. Yeah. But it was their first year of high school and they didn't want to get socially behind and disappear. I would love that. You know, I love being there and I also always feel a little bit like an outsider, you know. It's funny when you're... Yeah, I think... You can't quite feel... But that's nice. Really? Is that... I always say things a little wrong, I feel like, when I'm in England. Like what? Like I live three blocks away.

28:29Okay. But then that just feels quintessentially New York and we think that's completely charming. We think it's gorgeous. For a while you do, but then gradually you get annoyed that I don't speak right. We don't have blocks. I know. So, yeah, I don't know how that works. I don't think anybody has blocks. Glasgow does. Is that right? Glasgow. Do they say blocks? New York was modelled on Glasgow. Well, now I've learned something. I think that's right. I think that's right. You sure? It's like the grid system. Yeah. And I believe New York was modelled on Glasgow, but maybe it's that way around. I don't know.

29:00Now that's the only bit of history and architecture I've got for you. That's plenty. Did you go to any dinner parties when you were in London? Very few, you know, because we were doing a show at night. At night. But we did go to the River Cafe. Oh, Ruthie. We love Ruthie. Yeah, incredible. And we went to her home. I bet. For a lunch more. It wasn't a dinner party, but it was a beautiful, of course, lunch. So to eat at somebody's home is always, particularly if you're not from when you're living somewhere else, it's so great when you get into a house. Ruthie's fabulous. She sure is. She has a story for everything.

29:40She's been on this show, I'm sure. Yes. Yeah. She's fab. So Madonna said that when she was married to Guy Ritchie that she loved dinner parties in London because of the political talk and talk about books. do you think it's different in New York or are people quite political? Yeah, I feel like nowadays in dinner parties in a way people, well, if they're your friends, you know how it'll go. But it's always a little scary to bring up politics now because the feelings are so... But not in New York. You must all think the same. We're all the same, basically. But every now and then somebody isn't the same and you don't want them to feel horrible.

30:19I don't know. We was at a baseball game and there was a guy with a Canadian baseball hat. I was like, I love Canada. And I was like, I wonder if they're going to still let us into Canada. This is right after the big tariffs. The first time the tariffs. And I made some crack about tariffs. And the guy said, oh, I understand them, but there's a better way to say it. What do you mean? Did you shove a hot dog in his mouth? Like if Trump had said it correctly, it would be okay. Canada wouldn't be mad if it had been said more nicely, I guess. That's the kind of thing that happens when you think. And baseball's a long game, isn't it?

30:52It is. So then you have to like sit with that. We were on our way home. We had a long subway ride jammed, you know, face to face. Oh, look at that. I forgot there was food coming. Oh, yeah. Like you can have as big or small. Yeah. I mean, to be fair, look, like. Do you guys make this? So it's difficult. Right. So let me just tell you about this. Yes, mum did. So I did not this. But this and this. Wow. So I helped make that. This is, we went to this amazing spice store called... SOS Chefs. You've got to go, Matthew. It's wonderful. It's amazing. She let us try this. You say the word because... How do you say that?

31:35Kumquat? Mum Kumquat. Kumquat. And I find it... How do you say it? Kumquat. Kumquat. Kumquat. I don't know. It sounds too close to twat. Oh, Jessica's stopping that. But then I guess the other way... What kind of show is this? Right. So they said to serve it with fish So I don't know that to spread it on Would you like to put some on the side In case you don't like it Yeah, should we do that? Are you fussy? I'm not Okay, should I put it on? I would just blog it on But if you guys are No, I'm going to do it Because I think it would taste great You've got to go to SOS Chefs It's amazing It's like SOS Chef An apothecary of spices everywhere I got this harissa mayo They've got every, she was putting honey and saying, say a wish.

32:20And it was like the smallest Venezuelan bees making the most extraordinary honey. It's an amazing experience. And I think her name's Atev. And so we tried this and we were like, wow. And then we went to this restaurant called Penny last night. Have you been to Penny? Like P-E-N-Y, like Penny? Yeah, like a Penny, yeah. Like a Penny, okay. The most amazing fish restaurant. And then they had a kumquat kosho, so it feels like maybe it's the new Brussels sprout. Could be. See, people come from out of town and learn things that you don't know. So, yeah, mom's done side of salmon from miserable Whole Foods with this kumquat.

32:57That's the one that the mean man gave you? This is the miserable salmon, yeah. And then this is, well, it's kind of a version of, so Jake Cohen, who is this wonderful challah baker and also a chef who's been helping us. He's done the pudding for us, but he had in his new recipe book a roasted potato salad with honey and mustard and cornichons and dill. But we didn't have time to roast them because it took too long to get uptown. Okay, so they're boiled. So they're boiled, so I apologize. That sounds good. This is a Caesar salad.

33:38The market's uncertain. Revenue's tied and hiring on hold. That's why results-driven companies are using Upwork to keep work moving. Go to Upwork.com today and start hiring proven freelance talent fast. No bulky overhead. No rigid long-term contracts. Just the right expert right when you need them. Work smarter and faster with Upwork. Go to Upwork.com now and find your freelance expert. That's U-P-W-O-R-K.com. Post a job for free and get started today. If you're a custodial supervisor at a local high school, you know that cleanliness is key and that the best place to get cleaning supplies is from Grainger.

34:18Grainger helps you stay fully stocked on the products you trust, from paper towels and disinfectants to floor scrubbers. Plus, you can rely on Grainger for easy reordering, so you never run out of what you need. Call 1-800-GRAINGER, click grainger.com, or just stop by. Grainger, for the ones who get it done. If you're a smoker or vapor ready to make a change, you really only need one good reason. But with Zinn Nicotine Pouches, you'll discover many good reasons. Zinn is America's number one nicotine pouch brand. Plus, Zinn offers a robust rewards program. There are lots of options when it comes to nicotine satisfaction, but there's only one Zin.

35:00Check out Zin.com slash find to find Zin at a store near you. Warning, this product contains nicotine. Nicotine is an addictive chemical.

35:15We're going to ask you, so you can start thinking, your last supper, starter, main, dessert, drink. Decisions like that are so, thank you so much. Hard. Wait, my last starter. That kosher is so good. You might want more on it. I like oysters a lot. Really? How do you like to eat your oyster? But I guess that's kind of dull, right? No. I think it divides the room. I have a great oyster at this place. Penny, you've got to go to Penny. Yeah. I guess oyster's not my favorite starter, though. That's a bit much. I like them with just lemon, usually. Big ones, small ones? I used to shy away from the big ones But In a way, big ones tend to be Kind of a mild flavour I think, that's probably not true What do you think of the kush?

36:05I just bit it delicious Good, right? Oh, so good You've got to go to this place, you'll love it It's delicious She's amazing, she's just a character as well Jessie, we've got to go back and get more of this I know, it's good Also, the salmon under it is perfect The salmon's really perfect, yeah. Even if he was a prick, it's delicious salmon. Maybe he knew it was such good salmon. He didn't want to give it to him. I mean, yeah. Okay, I've got to ask, I'm asking one Ferris Bueller thing. Who is the sausage king of New York? Oh, my God. What a great question. Wish I had a great answer. Anybody? Anybody know who the sausage king of New York is?

36:44It must be, what's her name? I don't know. Ruby Wax's father, who drove around with the big wiener. The wiener. The wiener on the top of his car. There are, well, I don't know where the Sausage King is, but Upper East Side has a German area in the 80s, way east, Yorkville. So we'll go with that. I'm sure you could find a good sausage up there. Did you ever have any problems getting a reservation anywhere after Ferris Bueller? No. yeah once in a while I'm not great at saying you know this is Ferris Bueller can you get me a table so I but then if they say they don't have a table then I say who I am and then they feel like you're the sausage king yeah yes is that is that your alias when you check in um no it's funny with aliases I worked with Marlon Brando wow believe it or not on what what What did you work on?

37:44You must have been about two. A movie called The Freshman. I was in my, I think I was 30, in my late 20s. And his name at the hotel was Jim Dandy. Jim Dandy. Yeah. Didn't he stay at the Chelsea Hotel as well? Did he? Marlon Brando. He might have. Bob Dylan was there. Bob Dylan was there, but I think Marlon Brando was there with him. Maybe. Well, I worked with him in Toronto, so he was at a hotel in Toronto, and he didn't want to be bothered, so he went under the name Jim Dandy. It would be quite fun to think of an alias. I mean, not fun to have to be the person that has to have an alias to hide yourself.

38:24I used to stay at hotels and give a name, but I would try to give a name that was as famous or more famous than me. I'm going to go under Michael Keaton. I would try that. Trying to think of somebody who's doing a little better than me. Did you have any meals with Marlon? Yes. How were his table manners? His table manners were good. He was on a very strict diet. Okay, so... Always dieting, and he weighed about 900 pounds. He was a big guy, wasn't he? I can say that because he's not alive, so he won't call me and yell at me. But I think he had the same problem as Elvis. They kind of... Well, they like burgers and pizza.

39:03Yeah, I don't think they held back. And the fried banana sandwiches and peanut butter. He was fun to eat with. He was very charming and he loved to tell stories. Though it was always peculiar to watch him eating his lettuce leaf and six almonds and think, well, yeah, you're eating somewhere you're eating. So do you think he just ordered room service? Yeah, this is kind of sad, isn't it? Yeah, because I lived on the same floor and actually saw at night a guy come with a big cheese board. Tom Jones told us that Elvis used to keep a pizza under his bed in the middle of the night as he got hungry.

39:43A Hawaiian pizza. Yeah. Yeah, it's sad. Yeah, it is kind of sad. That's like an addiction, isn't it? I guess so. Even I don't do that.

39:56But, boy, having dinner with Marlon Brando is like just a great – I'm so glad I had that chance. He was such a great man, such a great actor. The best. Just to hear anything he has to say or to watch how he navigates the table, the food, the people. I just love watching him, to tell you the truth. He was so handsome. So handsome, and he was still handsome. But can I say, your face. A little bit like my brand. No, better. I was thinking how you do look like you did when you were young. Your face hasn't changed a lot. You're still Ferris, you know, the Ferris Bueller face there. Very handsome. Thank you.

40:40Thank you. That was very nice of you. No, it's not nice. It's true. She's objectifying. Well. I'm very, I'm not objectifying. He's handsome, darling. Yeah. Yeah. Don't objectify me. I'm just kidding. Please keep talking. Of course. Could you do a remake of Ferris Bueller about older people? Yeah, I could. A senior day act. Sure, yeah. Oh, that's so rude. People like me. Do they have, yeah. Cameron has diabetes. They've killed their bodies with all their issues. What car are they carrying? Yeah, Ferris has one eye, one very large eye. No, we'd have to make it fun. Yeah. Yeah, I would love to if anybody could think of how to do it.

41:26You know, we always talk about it and never do it. Last Supper, I've given you a few mouthfuls of salmon. Okay. and a bit of potato salad. Have you thought about your appetizer? Are we going with oysters? You know, yeah, I'm removing oysters for the appetizer. Once when I was very young, I did a movie in Italy, and it's going to sound too simple, but bruschetta. I love the bruschetta, yeah. Yeah, that they made in some restaurant where they put the wood fire and they burnt the bread. So what was the top on? Just tomatoes and oil and garlic and a little basil. Yeah, lovely. Lovely. No, you can say it later.

42:04But like, you know, tomatoes that are like... Proper tomatoes. And I still remember it. So I'm going to have that for my last one. Okay, so that's your starter. Yeah. Main entree, as you say here. That's so hard, isn't it? Just, you know, for today, Matthew. Yeah. Don't worry. But it's the last one ever. You're going method on this. You know, what I am is I'm very bad with decisions. Like, I don't like a long menu. Are you a Hebrew? I'm in Aries. Oh, okay. I can't help you on that. My main, I don't know, chicken? Just a nice roast chicken. I had a roast chicken when I was a boy in Spain. I'm going to go international here.

42:46That was on one of the, a spit. Rotisserie. Yes. I still remember that chicken, so I'm going to have that. The Conquireta, I think it's called. A very old restaurant in Barcelona. Is it still there? Yes. I need to go. It's been there since like 1680. Have you returned since? I was there and I walked by it. It was closed. Oh, shame. I think it's kind of, it might be a touristy place now. But it was delicious. They did cut the potatoes underneath with the fat going. Probably. I don't know if I remember that. I was about nine years old. Yeah, right. Are you having any sides with that? Oh, yeah, definitely.

43:21Potatoes, definitely. Just great roast potatoes. Roast potatoes. Oh, you know, I like Greek lemon and chicken broth and... And origami. Yeah, delicious. Do you spend time in Greece? Yes, a few times. And those potatoes are great. And we make those at home, too. So good. Do you like desserts? Yes. What's your best dessert? Dessert's not my very favourite thing. No. What's your very favourite thing? Well, I'm more of a, like the potatoes that we mentioned. Yeah, Arby. Yeah, Carby. I'm a Carby. Do you like cheese? I love cheese. Me, cheese and a glass of red wine. Yeah. That's it. Come on. I left out cheese.

44:01It's okay, add it in. I can have cheese after, like a French person. So which cheeses are you having on your board? Stilton. Do you like Stilton? That would be like not my top choice. Isn't that British? Yeah. I'm trying to make friends. You're being gratiated. We're friends, Matthew. Jesse, he's connected. I love this. Yeah. Cheddar. I love cheddar. We do have good cheddar. I like French cheeses as well. I like Godminster cheddar. Have you had a Godminster cheddar? No. Or a Black Bomb. Black Bomber. Yeah. I had a large round cheddar that you hacked at that came from... Wales? Dellsford Farm or something.

44:35Some very fancy cheese place. I love it from Argerie? Yeah. Do you like a red wine with that? Sure. Which one? I never know. A Barolo? Everybody says Barolo. Yeah, I love Barolo. I hear that. A good Italian. Yeah, I like a nice strong. Yeah, a big strong, yeah. Or a Burgundy I like. I like a Chateau Neuf-du-Pape. Me too. I never really know. But I like, somebody else tells me and I have it and I love it. And then little sweet thing afterwards. Little sweet thing. And French cheese. I've left out a lot of good cheese. French cheese. What's a good sweet? See, I'd have ice cream every time. Ice cream is incredibly good.

45:11I love ice cream. Where do you get your ice cream from in New York? We have a lot of ice cream places around us. Van Loo. Yes. Is that good? Very good. Do you like soft serve or do you like? I love soft serve. My wife loves the cheaper the soft serve the better. She likes to come out of a van. There's a van just down the road. She really is the people's princess. She is the people's princess, yes. Do you put flakes in your soft serve in England? Yeah, the long brown thing. I love that thing. A 99. A 99. Oh, you put them 99s here? No, you know, I spent a lot of time in Ireland growing up. So I used to eat those.

45:52Why Ireland? My family still, we have a home there. Where? Donegal. How gorgeous. Yeah. Wet but gorgeous. Wet but gorgeous, exactly. It's very wet. Have you ever been to Dingle? No, that's down very south, right? Is that very far away from Donovan? About Ballymalone. It's almost as far as you could get. It's really wonderful. Gorgeous. I feel like you would love it. It's got the most amount of pubs in a vicinity. And there's this amazing music. Not that I'm big on pubs. Actually, I really don't like pubs. But I like them there. And there's this amazing music festival that happens around Christmas time.

46:33Yeah, I've heard of that. So Donegal, what are you eating when you go to Donegal or drinking? Potatoes and boiled potatoes. Potatoes. Potatoes, potatoes. Which are great, by the way. If you're from America and you go there and you're like, I can't believe this is a potato. This is the most flavorful thing. I know. A boiled potato. Boiled potato. Boiled new potato. Little cabbage with bacon. Incredible. Maybe my, you know, if I was being honest when you said your last meal, it might have been boiling bacon, cabbage, and some boiled potatoes and some mustard. That's what they said. What's your drink in Ireland?

47:07Once in a while, Guinness. I like Irish whiskey a lot. Yeah, it's good to keep it simple there. Yeah. Although they're, if you're in Dublin or a big city, it's, of course, you can get anything you want. But where we are, it's usually either a whiskey or a beer or a glass of wine. But it does rain all the time. It does rain. A lot. Yes. You have to get into the spirit of it. And it's okay to sit by a fire and have your book or your woman's own magazine. Do you want some more of this? More potatoes, speaking of Ireland. No, I'm okay. So we do have a little pud, but it's a very tiny thing. Oh, yeah.

47:49Berser. Good. Yeah. Okay, great. I know that word. Is your fridge as well stocked as your mother's? That's a good question. What's in there at the moment? You know what there's too much of is little jars of so many jars. They take up so much space. The whole top shelf is jar. Maybe the top two shelves are half-filled spicy garlic, Szechuan something. A harissa in there. Yeah, four harissas. Capers. Yeah. Three bottles of capers that have ten capers in one of them. I know. You know, a hundred capers in the other one. Pickles. Yeah, that takes up an incredible amount. It's very irritating. Then there is something that nobody really likes that's been in there for two or three days.

48:30Nobody wants to take it out. Nobody wants to be the one to say that wasn't that good. Do you take food home if you don't finish it in the restaurant? You take it home and then don't eat it. Okay, fine. I do sometimes. I'm kind of the disposal probably. You know, I'm the one who says, that's going to go bad. But don't your kids say, open the fridge, and it's full, and they say, there's nothing to eat? Yes. Yeah. Yes. I do that, too. I just stare at it. You stare, there's nothing to eat? What do I want? Yeah. And I look through all the little jars, an old chop. You go on DoorDash. Yeah, and then I go on DoorDash.

49:08I'm too socially awkward to, I don't want the guy from DoorDash to come to the house. I'd rather cook something. Okay. Why? because you don't want him to judge your order. I don't want him to see me take that little bag and creep away and eat it. Does that sound weird? These are called blondies. He likes to call them the platinum blonde. It's a lemon and almond blondie. And sumac. Oh, really? I didn't really know what sumac is. This is a Jake Cohen spesh. Oh, did he make them? Yeah, he's fab. You've really got to like, he's really good. You might need a knife to cut. Oh, that's nice. It tastes quite like marzipan, doesn't it?

49:49The almonds. Almonds are the almonds. And what did you say, sumac? I can't taste the sumac, but it's a little. What is that? A spice? Sumac's a spice that's red. Middle Eastern. Middle Eastern. It's like tartness. A lemon bark, barky taste. Matthew, can you give us a nostalgic taste or scent that can transport you back somewhere? I don't know, my dad making bacon, maybe? In the morning? Yeah. I'm remembering when I was a kid even probably too young to drink coffee but when coffee used to come in a can already ground everybody in America that's how we had coffee a tin of coffee no it was real coffee it was like a large tin like this and you would open it and then that's where you would scoop your coffee into your machine from that I don't know if you did that in England so like Lavazza kind of does that still It was a bigger can And it wasn't Lavasa, it was like chock full of nuts Chock full of nuts?

50:49That's what the name of the coffee was Chock full of nuts Like it's really full of nuts It's from a restaurant chain called Chock full of nuts Where is that? It's gone But they still make the coffee Chock or chock? Chock I like that name It's chock full of something I like that name Chock full of nuts It's a shame it's not around anymore. It was a very nice kind of a diner chain where you could get a sandwich that was bread with nuts and raisins in it and cream cheese. That sound good? Yeah, delicious. And raisins and cream cheese. Yeah. It was pretty good. And there's good coffee in it. You'd open the tin up and then you'd have a little time.

51:30The smell. That's what I'm thinking. The smell was delicious. When it went, it would go. It was gorgeous. Because it was pressurized, I guess. And it would blow this ground coffee scent at you. It's such a good thing. And it was shockingly good. Chock full of nuts. Yes. I like that. So will you, before we let you go, give us your top... I mean, I know you cook a lot. Yeah, we eat out a lot too. Yeah, but like any places that you just guaranteed a good meal. So we can go tomorrow. Tomorrow? Yeah. Well, have you been to Via Corotta, which is near here? No. Is this Italian? Yes. If you would have been looking for an Italian That's like very cool Good Italian You know But really very special Right here You say cool though Is it like new It's not that new anymore All I mean by cool is It's not something that's been there for 50 years And they just have tomato sauce And you know it's like a Grumpy waiters No very friendly waiters Okay, Via Carota I also like restaurants that are Here's one that's not particularly You would go for a gourmet night But Jeans I'm thinking of places around here Jeans, I haven't heard of them On 11th Street Is if you want the old world Old New York Italian That's what we want Meaning, you know, red sauce With clams or Shrimps You know, very simple Yeah.

53:08But yummy. Yeah. And just you'll get the atmosphere of what New York was. Do they have pictures of actors up on the wall? I don't think they do. Which was the place that had? There's a lot of those. Yeah, where they have the pictures. Patsy's? That's an old Italian. I don't know. At home? Yeah. You must have two closets. Yes, definitely. Does Sarah have a bigger one than you? It is bigger than mine. Mine is bigger than one might think. Is it? How many pairs of shoes? More shoes. He's looking at this side table. I'm trying to tell you the size of my shoe wall. I have a wall of shoes. A wall of shoes?

53:52You're like Imelda Marcos. I'm like Imelda Marcos. You're sharing clueless. Oh, no, you're like Goldie Hawn in Overboard. Yes, I'm exactly like that. I know exactly what that is. Yeah, with the cedar closet being built by her husband. The handsome guy. Yes. It's not that many, but it's weird because you would think, oh, he must like clothes. I have nice shoes because I'm on the radio. Oh, similar. I shouldn't have picked these socks. I like the socks. He's got stripy socks on for anyone that knows. For our listeners at home. Stripy. Fun socks. So you've got a big closet. I kind of have a big closet, but I don't wear much of it very much.

54:36I usually wear what you like, exactly, which ends up being the same drab crap day after day. Maybe it's time for a spring clean, Matthew. Might be. I have two questions for you. What's the best thing about being a New Yorker, a native New Yorker? Boy, what is the best thing? You know, I haven't been anything else, so I don't know how to compare it. What do you love about this city? I love the city. I love, I take very long walks, particularly if I'm not working, which I started really doing in the pandemic. It was empty and there was nothing to do, but I still do it. I loved going from neighborhood to neighborhood.

55:15I love the people I see, the food. I like that New York is like, a lot of it's beautiful, but it's also, a lot of it's really pretty ugly. but it has a messiness to it that's kind of nice you know because Paris is so beautiful or something but then you think why didn't they save anything in New York and they just sort of do whatever is practical they seem to just knock beautiful things down for you know it's it's awful in a way but it also has this messy all over the place quality that I that I also like I like I guess I like London in that way too that you can go to it's like you're in a different country if you just walk 10 blocks, streets.

55:58I've got one last question. Your sister married you. Yes, that's true. She performed the ceremony because she's a priest. A priest. Yeah. Can I just ask what flavor the wedding cake was or did you have a cheese board? Wow. You've got to remember this Matthew because otherwise your wife would be very difficult. Oh God, yeah that's true. Who did the catering? I love that. Oh, God. You weren't involved in the plumbing. It was really, really good food. And we didn't have a sit-down dinner. It was just... Stand up. Yes, and there was everything. Picky bits or buffet. Yes, picky bits, but really good.

56:37A man who's no longer with us named Robert Isabel, who was a famous, like, party planner guy, kind of helped plan the whole thing and the food. And all our friends were singing. And the food was great, but I wish... The cake was a big white cake. Nice. Is that close enough? Yeah. It was very, I think, I don't remember eating the cake. Oh. Don't you wait a year and then have a bite of the cake? No, I think you save one tear for when you first, the christening of your first child. Really? I know we had a piece in the freezer that we were supposed to keep. Yeah, yeah, the piece in the freezer you keep for the christening.

57:16Is that right? Yeah. Is it still in the fridge? In that fridge? I don't even know. I remember that we had a kid. We have three kids. But I don't remember eating the cake when they were born. Are they at college now? One is at college, about to graduate. And we have twins who are in high school. Matthew Broderick, thank you so much for coming on there. Thank you. If I come up with some stories, I'll come back. Oh, my God, yes. And we'll cook for you in London. If you ever do the West End again, you're invited back for dinner. Thank you. I'll make your matzo ball soon. We'll do a good cheese board, a good Barolo.

57:49Oh, yeah. And some soft serve. And some soft serve. and some bruschetta and oh yeah we'll do your whole last summer okay and I hope you get a real house soon you don't have to live here forever I mean look we're having a New York moment and it's pretty fabulous okay well thank you thank you thank you

58:22Matthew Baudrillard. I loved him. I loved him too. He was great. He was great and he has a lot of shoes. I wonder if he has more than so. Doubtful. And also thanks to The Standard for having us here. The view is spectacular. The view is unbelievable. And also it was great having Matthew up here because he pointed out every different kind of landmark. Well, I can see great things from my bedroom, can you? I can see the Hudson River and New Jersey. So I can see the Hudson River too. I can also see people packing meat because we're in the Big Packers district. Yeah. The little vans just downstairs.

59:00God bless New York City. We're having the best time ever and we'll see you next week for another New York episode.

59:21We'll see you next time.

59:36and fix the problem. With Grainger, you can be confident you have everything you need to keep your facility running smoothly. Call 1-800-GRAINGER, click grainger.com, or just stop by. Grainger, for the ones who get it done. If you're a smoker or vapor ready to make a change, you really only need one good reason. But with Zinn Nicotine Pouches, you'll discover many good reasons. Zinn is America's number one nicotine pouch brand. Plus, Zinn offers a robust rewards program. There are lots of options when it comes to nicotine satisfaction, but there's only one Zin. Check out Zin.com slash find to find Zin at a store near you.

1:00:16Warning, this product contains nicotine. Nicotine is an addictive chemical.