Pod Insights Table Manners with Jessie and Lennie Ware Jake Cohen About this episode This week we have the absolutely gorgeous chef and cookbook writer, Jake Cohen joining us for lunch. The Native New Yorker - known for his delicious bakes - came over to bring us a special pud fresh from his upcoming cookbook. Jake told us all about the amazing NYC food scene and what restaurants to try, that he studied wine in Bordeaux, and he reveals he had a nautical cruise themed bar mitzvah. We also talk about how he threw dinner parties in high school, and we discover that he was planning what to make us for pud while he was out raving! Jake’s new cookbook ‘Dinner Party Animal’ will be out later this year, and it sounds like a dinner party hosts dream - we can’t wait to grab a copy! Think maybe a trip to NYC should be on the cards soon? Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.
Transcript Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.
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2:35 Jessie Ware? Hello and welcome to Taven Manners. I'm Jessie Wett and I have to say I'm a bit tired. Are you darling? I realise why I'm not a baker and I didn't even bake today. But I've made a chicken pie and I think it's going to be delicious. It's right old bloody faff, isn't it? Yeah, even with chopped pork pastry. It's a bloody faff. Yeah. Hopefully it's going to be delicious. It's the Julius Roberts recipe. Is he related to Julia Roberts? No. Okay. He's the guy that does it all in his greenhouse. He's very cute and his recipe's really rustic. And he's, I love his cookbook. And so I'm trying out his chicken pie. It's right old faff.
3:20 Jessie Ware? I don't know how he's doing that in the bloody greenhouse on a, like one stove top. Well, how's he bake a pie in a greenhouse? Oh, we'll have to get him on an Oscar's. In house gases.
3:32 Jessie Ware? And anyway, we have a friend of mine who is over, I think mainly raving. But he is a chef that's got lots of bestselling cookbooks. I could nosh. Jewish-ish. Jewish-ish. He's a friend of our friend Benny Blanco. Okay. And he is kind of the king of the challah bread. He's got a new TV show as well, Jake Makes It Easy. He's easy on the eye too, old Jake Cohen. And he's over, I think, just clubbing. So I decided to bring him over because mainly. Break from clubbing. Break, you know, nourish him before he goes back to Berghain. And he's actually, sweet person, is bringing a challah and pudding.
4:15 Jessie Ware? He's the type of person that when I played in New York and it was Shabbat. And I have to say, I'm not a very good Jew. I don't always, I don't do Shabbat every Friday. He came over, brought a challah before, like, I went on, lit the candles. And um, and also brought these delicious Rice Krispy, saffron, marshmallow, you know. What do you call them when they're like marshmallow crispy? We used to make them like.
4:42 Speaker 06 Yeah, just Rice Krispy cakes.
4:44 Jessie Ware? Rice Krispy cakes.
4:45 Speaker 06 Yeah, you make them with golden syrup, not marshmallows, but he puts marshmallows in.
4:50 Jessie Ware? I think his was marshmallows and saffron, if I remember rightly, and they were so delicious. Anyway, so um, yeah, Jake Curran's coming over to talk all things Jewish food. Baking and clubbing and you've never met him before.
5:06 Speaker 06 No.
5:06 Jessie Ware? He's a nice Jewish boy.
5:07 Speaker 06 Good.
5:08 Jessie Ware? He's lovely. Um, how are you mum? Since I saw you twenty four hours ago.
5:14 Speaker 06 I'm all right. It's that my tooth came out.
5:16 Jessie Ware? Yeah.
5:17 Speaker 06 So I looked like a pirate.
5:18 Jessie Ware? Yeah.
5:19 Speaker 06 For most of yesterday.
5:20 Jessie Ware? What were you eating?
5:22 Speaker 06 Steak. So it wasn't even hard.
5:25 Jessie Ware? Were you at home?
5:26 Speaker 06 No, I was out for lunch.
5:28 Jessie Ware? Oh mum.
5:28 Speaker 06 So I sat like, like there.
5:30 Jessie Ware? Where were you out for lunch with?
5:31 Speaker 06 With my friend Alex, my best friend, so it was okay.
5:35 Jessie Ware? Was the steak well done?
5:37 Speaker 06 It was tiny little strips of delicious steak, sirloin steak. And it was just ready to go.
5:45 Jessie Ware? How's it feeling today? Well, at least it's soft, the food today.
5:47 Speaker 06 He said, I can, I can only have soft food for twenty four hours while it sits.
5:53 Jessie Ware? Oh my god, so don't have the.
5:55 Speaker 06 Cup of sprouting broccoli.
5:57 Jessie Ware? No.
5:58 Speaker 06 Do you want me to whizz it up for you?
5:59 Jessie Ware? No darling.
6:00 Speaker 06 You mean look like a baby, puree it?
6:02 Jessie Ware? Yeah.
6:02 Speaker 06 No thank you.
6:03 Jessie Ware? Um, Jake Curran coming on the podcast.
6:06 Speaker 06 Fab.
6:15 Speaker 06 Jessie, you need a mag and David like that one. It's beautiful.
6:19 Speaker 07 Susan Alexandra.
6:20 Speaker 06 Oh.
6:21 Speaker 07 When you come, when you come to New York next.
6:23 Speaker 06 That is a gorgeous one.
6:23 Jessie Ware? You've got your pearls on, you've got your pleasures t-shirt. Jake Cohen, I like it. I like it a lot. You've come in, Jake, Jake's come in bearing a big bag of good.
6:34 Speaker 07 A Tesco bag.
6:35 Jessie Ware? A Tesco, you know about Tesco now, yes. And you, you've bought something from your new cookbook.
6:41 Speaker 07 Yes.
6:41 Jessie Ware? What's it gonna be called?
6:42 Speaker 07 Are you ready?
6:42 Jessie Ware? Yeah.
6:43 Speaker 07 So this is like the first time I'm saying it publicly, which I'm so like, it's called Dinner Party Animal.
6:48 Jessie Ware? Dinner Party Animal, I love it.
6:50 Speaker 07 And so the whole thing, it's broken down into 16 menus. And so it's just different menus for different vibes. It gives you your grocery list, your timeline, all the recipes to just like throw a dinner party, which is like my favorite thing to do in the world, other than like party, party.
7:04 Jessie Ware? Well, we'll talk about your party, party in a minute, shall we?
7:07 Speaker 06 And are you, is this for different age groups? Will it be for bubbers like me?
7:13 Speaker 07 Exactly.
7:13 Jessie Ware? He, he loves his mother.
7:16 Speaker 06 Okay, good.
7:16 Speaker 07 When I tell, when I tell you, you are the target demo. You are it. And I love it. And it's kind of a very interesting professional dynamic, which is that like my personal life and my professional life don't overlap really in terms of the group, which I love because professionally it's, it's women and their daughters who are in the kitchen and then socially it's all.
7:43 Speaker 06 Yeah.
7:44 Speaker 07 Her audience.
7:47 Jessie Ware? So, so you've brought something from your cookbook, Dinner Party Animal. And tell us what it is. You've, I basically said, please can you bring a challah? And can you please bring pudding? And you were lovely about it.
7:58 Speaker 07 Yes, of course.
7:59 Jessie Ware? So what have you brought for pudding?
8:01 Speaker 07 I brought, so this is from the cocktail party menu, which the whole idea is when you have. Too many people you want to invite, so you can't do a sit down dinner. So it's all great. So it's a giant grazing table.
8:12 Speaker 06 Okay.
8:12 Speaker 07 So it's everything for a cheese board, candied nuts. Um, I do these cheeseburger arias. Where you ma- do a mix of of ground beef with like cheddar cheese and then you like stuff in pita's and and. So they've become almost like these like very easy to make sliders.
8:29 Speaker 06 Great.
8:29 Speaker 07 And then.
8:30 Speaker 06 Is this all on the grazing table?
8:32 Speaker 07 It is. And then for dessert, these are jammy goat cheese bars. So you make this one dough, you press a bit of it into the tin. Spread on jam, crumble goat cheese, and then you just pick off the rest of the dough like a like a crumb.
8:45 Speaker 06 And what's the dough?
8:46 Speaker 07 So funny enough, it's a variation on a.
8:49 Speaker 06 Like a crumble?
8:50 Speaker 07 It was from my great grandmother. It was my great grandmother's recipe for an apple cake for Rosh Hashanah. And it's become like one of the most versatile doughs that I use in my baking.
8:59 Speaker 06 So would you use it on top of things or underneath things?
9:02 Speaker 07 That's the best part is you do, it presses in beautifully, but then it also crumbles.
9:07 Speaker 06 So what's in it? Flour and butter?
9:09 Speaker 07 Flour, sugar, but you cut in cold butter and then one egg.
9:13 Speaker 06 It's like a crumble mix really.
9:14 Speaker 07 Yes, exactly.
9:15 Jessie Ware? So like a cobbler, like you say.
9:17 Speaker 07 It really, it really is like a cobbler topping.
9:19 Jessie Ware? Yeah, okay, lovely. Thank you.
9:21 Speaker 07 Oh my god, my honor. And some challah dough, so we can do a little braiding lesson.
9:25 Jessie Ware? Okay, gorgeous. When did you get into baking?
9:29 Speaker 07 This is tru- baking was later, cause it's just I have such a huge sweet tooth.
9:34 Jessie Ware? Okay.
9:35 Speaker 07 I always loved to cook. Actually, in high school, I used to throw these dinner parties for like to make friends.
9:40 Speaker 06 Where were, where were you growing up?
9:42 Speaker 07 I grew up in Queens, in the city, and then I moved out to Long Island for high school. And then that is kind of where. Again, you had this complete shift in terms of of new place, had to make friends, was not doing a great job of it. And I started cooking.
9:55 Jessie Ware? How old were you?
9:56 Speaker 07 I was a teenager.
9:57 Speaker 06 How many of you are there?
9:58 Speaker 07 It's me and my, wait, uh, siblings.
10:01 Speaker 06 Family, yeah.
10:01 Speaker 07 Yes, me and my sister who's uh thirteen months younger, so we're very close.
10:06 Speaker 06 So you're very close?
10:07 Speaker 07 Yes.
10:07 Speaker 06 So had you had your bar mitzvah before you moved to Long Island?
10:10 Speaker 07 No, we did it shortly. It was like just like a.
10:13 Speaker 06 That was a good way to make friends now.
10:15 Speaker 07 It was, and we actually, since we're so close in age, we actually had a b'nai mitzvah.
10:19 Speaker 06 Oh, you had one together?
10:21 Speaker 07 Yeah.
10:22 Speaker 06 What was the theme?
10:22 Speaker 07 Oh my god, it's so bougie. I I hate, like now I'm very, I'm I've become much more Jewish in my, in my, in my. More adult years, but um it was nautical themed because it was on a little like cruise liner that went around the Long Island South.
10:40 Speaker 06 Did you wear a little sailor hat?
10:41 Speaker 07 I did not, but all like the, all the tables were named after like nautical movies that we loved.
10:48 Speaker 06 Like Titanic.
10:52 Speaker 07 My table was The Life Aquatic.
10:54 Jessie Ware? Oh, great.
10:55 Speaker 07 Love.
10:55 Jessie Ware? Was there an overboard one?
10:57 Speaker 07 Oh, thank God, no.
10:59 Speaker 06 Did you not love overboard?
11:01 Speaker 07 I've never seen it.
11:02 Speaker 06 I watched it again at Christmas with Goldie Hawn and Kurt Russ.
11:08 Speaker 06 Rich millionaire.
11:11 Speaker 07 Oh, amazing.
11:12 Speaker 06 Overboard and the carpenter who hates her rescues her and she has amnesia. And he takes her on to look after his three hillgully kids.
11:24 Speaker 07 I gotta watch it.
11:24 Speaker 06 And she owes him money and she says she doesn't know, she said, was I in this life before? She just has no recollection, but she obviously falls in love.
11:34 Jessie Ware? Let's go back to Long Island.
11:37 Speaker 07 So I pretty much started to have this fantasy of like, oh, I'm gonna cook for real life. Like, this is what I wanna do.
11:45 Speaker 06 So your parents wanted you to do it?
11:46 Speaker 07 No, of course not. Um, it was, I was obsessed with the Food Network. I would come home every day from school and watch hours of it. And it just was this like natural transition where I was like, all right, I'm gonna apply literally to only one college and that was the Culinary Institute of America, which was like the big culinary school um in upstate New York. And that was it. And then I went off there. It was like the best experience ever in the Hudson Valley, on the Hudson. It's like, it looks like Hogwarts. It's so intense, incredibly disciplined. They say like.
12:18 Speaker 06 Did you have your own set of knives?
12:20 Speaker 07 Uh, yeah, you have a whole knife roll. It's very strict in terms of uniform. It's be like clean shaven every day. You had chef whites, chef whites with your neckerchief tied and if you weren't in that, you had to be in business casual attire. Like, it was very strict. Yeah, toque. And you had to keep your toques clean or else you'd be sent home like they they compare it the closest thing is West Point the the.
12:41 Speaker 06 Are you a good clearer upper? I judge chefs by how how and cooks how they clear up as you go.
12:48 Jessie Ware? My grandma used to be like, she was like, you're only as good a chef as how you leave the kitchen.
12:54 Speaker 06 Yeah.
12:54 Speaker 07 Ergonomics, you got clean as you go, you gotta stay organized, all of it. And that's kind of something that I I really focus on in this book because I think that's what people get the most frightened of when they entertain.
13:03 Speaker 06 Yeah.
13:03 Speaker 07 Is like the kitchen becomes a mess and and really if you break down how you prep time wise of what you do, you can take pauses, clean up, keep everything.
13:14 Speaker 06 Do you know what I've decided?
13:16 Speaker 07 Tell me.
13:16 Speaker 06 When I give a dinner party.
13:18 Speaker 07 Yeah.
13:18 Speaker 06 I love it, but I feel begrudging because I get tired.
13:22 Speaker 07 Okay.
13:22 Speaker 06 And then at the very end of the dinner party, you've you're like a waitress as well as the cook because you're waiting on.
13:27 Speaker 07 Exactly.
13:28 Speaker 06 Then people say, I I offer coffee and I say, would you like coffee? And they say, yes. And then they say, oh, could I have a little milk? And then one says, oh, do you have any decaf? And then one says, oh, I don't want coffee. I'll have tea. Well, someone said to me, offer a pot of mint tea and a pot of coffee. And if they don't like it, they can.
13:48 Speaker 07 But that's a hundred percent it.
13:50 Speaker 06 Yeah.
13:51 Speaker 07 And I believe that. I truly, truly believe.
13:53 Speaker 06 Do this back and forth. And then someone says, have you got sweetness? I say, no, I don't take sugar. And and I've got sugar. Oh, how much sugar? Oh, only a half a spoon? And you're back and forwards with the spoon.
14:05 Speaker 07 I mean, I'm the difficult one. I'm always like, and wherever I'm always like, I need whatever fake milk, fake sugar you have.
14:10 Speaker 06 Oh, my God. Well, Americans are very bad at this milk business.
14:14 Jessie Ware? Tell me you don't eat cream.
14:15 Speaker 07 I do. I save it for dessert. I don't just don't do it in my coffee.
14:18 Jessie Ware? Okay, fine. There's some cream in this.
14:20 Speaker 07 Oh, yeah, yeah, yeah. That's great. That's great.
14:22 Jessie Ware? Okay, shh, fine.
14:22 Speaker 07 No, no, I eat everything. It's so weird. Again, it's there's it's I'm neurotic. It's cra- there's no rhyme or reason. It's just like, no, no, in my coffee, I'll do almond milk and stevia. But then I'll have like a pint of ice cream.
14:32 Speaker 06 Almond milk with what?
14:33 Speaker 07 Stevia.
14:34 Speaker 06 What's that?
14:35 Jessie Ware? It's like a natural sweetener.
14:37 Speaker 07 Is it natural?
14:39 Jessie Ware? So are you a classical chef then?
14:41 Speaker 07 Yeah, so then after school, I worked at Danielle, Danielle Balut's Three Michelin Star Restaurant in Manhattan. Um, and then ABC Kitchen.
14:49 Jessie Ware? I loved ABC Kitchen. Benny Blanco took me there.
14:52 Speaker 07 Yeah.
14:53 Jessie Ware? It was one of my favorites.
14:54 Speaker 07 It's, it was so chic.
14:55 Jessie Ware? Is it still good?
14:56 Speaker 07 It is. I will say, like, I mainly go because they have a, a ABC cocina.
15:00 Jessie Ware? Yes.
15:01 Speaker 07 Which is their Latin one, and then ABCV, which is their vegetarian one. ABCV I go to all the time.
15:06 Jessie Ware? Really?
15:06 Speaker 07 I think it's like one of my favorite restaurants in the city. Um, that being said, the chef that I worked under went off, went off and opened his own place. Um, his own two restaurants, Floring Place Downtown and Graywin, so I like, I follow him because I just love his restaurant.
15:20 Jessie Ware? Let, we'll talk about the New York food scene in a bit, but let's start at the beginning. Who was round the dinner table? It was your sister.
15:27 Speaker 07 Yeah.
15:27 Jessie Ware? Your mum, your dad.
15:28 Speaker 07 Yeah.
15:29 Jessie Ware? Um, just the four of you.
15:30 Speaker 07 Yeah, but we didn't have a ton of family dinners. I think the whole thing was both my parents were working. My mother's a veterinarian, my dad worked in film. Like, they were just constantly working, so it was kind of like a, food would be ready and then like everyone eats when you can. And really, the one time, like the times of the year in which hospitality was abundant, were the holidays, were the, especially the Jewish holidays. Where everyone in the family, like, all the stops were, were just like pulled out and we were just having these feasts. And that's where I really fell in love with like hospitality and, and.
16:06 Jessie Ware? So, Rosh Hashanah meal, what's your Rosh Hashanah meal?
16:09 Speaker 07 So, my aunt Suzie would host and she makes an incredible brisket. I've taken over.
16:14 Jessie Ware? Everyone always does brisket. It's not a big thing here, brisket, is it?
16:17 Speaker 07 I'm gonna make you a brisket next time, next time. You're, oh, come to New York, actually. Usually, we do, we do some big holidays. Um, yeah, love a brisket, love a, the big thing, especially for, for, um, Passover was, uh, apricot chicken.
16:33 Jessie Ware? Oh, that's what we have. But we do that at Rosh Hashanah.
16:36 Speaker 07 Okay, we do, you could do it any, anytime. I say mainly Passover because you make this, it's funny, it's like this Joe Nathan recipe where you take, you take crushed matzah and you make kind of like a stuffing to stuff into the chicken.
16:45 Jessie Ware? Ooh.
16:46 Speaker 07 And that's lovely.
16:47 Jessie Ware? I know, I do chicken portions. And mine's from a friend from South Africa.
16:52 Speaker 07 Mmm.
16:52 Jessie Ware? So you use this, you use a chutney in it and you use.
16:56 Speaker 06 The um onion soup mix. Yeah, and that brings it out, yeah.
17:02 Speaker 07 I um so I do have two holiday menus in the book, one of which being a full seder menu. And it gives you everything you need to make seder. And the other one being Thanksgiving, which is like.
17:13 Speaker 06 For Passover.
17:14 Jessie Ware? Um when is it?
17:15 Speaker 06 It's Easter.
17:17 Jessie Ware? I can be. If that's what you need. Me to do. Would you like some pie?
17:22 Speaker 07 I would love some pie.
17:23 Jessie Ware? Okay, um mum, I'm just gonna let you serve it because you will tell me.
17:32 Jessie Ware? So I have made a chicken pie Julius Roberts.
17:37 Speaker 07 Oh, love, love.
17:39 Jessie Ware? Yes, it's his.
17:42 Jessie Ware? Yes, I I saw it and I thought, yes.
17:45 Speaker 07 It seems like everyone in England has a greenhouse to to cook out of.
17:48 Jessie Ware? No, no, he, I'm I'm one mum was one, oh god, oh whatever. Um it tasted quite nice and then who, but I don't make my own pastry, Jane.
17:59 Speaker 07 That's, you know what, so I do have this, you know, Dominique Gonsal, the pastry chef?
18:04 Jessie Ware? Yes.
18:05 Speaker 07 So he does this thing, I've known him for years, he actually made my.
18:09 Jessie Ware? He's like the creator of the Cronut.
18:10 Speaker 07 Exactly, he he he baked my first wedding cake. And.
18:15 Speaker 06 How many times have you?
18:16 Speaker 07 None, just just once, but I.
18:17 Jessie Ware? Your last wedding, do you think?
18:19 Speaker 07 I don't know, we'll see, I never say never.
18:21 Speaker 06 Do you want crusty bit?
18:22 Jessie Ware? Um and please help yourself, there's a be peas and um and and purple sprout.
18:26 Speaker 07 Oh, love. So he used to do this thing, I think he actually still does, at his main bakery called Pie Night. Where you go and it's just unlimited slices of sweet and savory pies.
18:37 Jessie Ware? Yum.
18:38 Speaker 07 And I became obsessed with it, so one of the menus is a pie menu. And I do a, I do a a chicken pie and I felt the same way, I felt so passionately that. That I didn't want to do a double crust. I didn't want to make homemade pie dough.
18:53 Jessie Ware? What's a double crust?
18:54 Speaker 07 Oh, we do it on the bottom and the top. I didn't want to do puff pastry.
18:58 Jessie Ware? Yeah.
18:59 Speaker 07 And so what I did is I actually used biscuit dough and I roll it out thin and use that as the top crust. And it's so lovely.
19:06 Jessie Ware? Right. No, it's fine. So you don't judge people when they don't make their own pastries? So where did the baking stuff come from?
19:14 Speaker 07 Once I left restaurants, I switched over to like running test kitchens for food magazines. And it was just something where I had this opportunity to start to explore baking. And I love it. And it's just trial and error. The more you do it, the more you just become. It's it's a it's just like going to the gym or any type of of of practice. It's a discipline. And the more you do it, the more you start to understand the techniques of how things affect.
19:39 Jessie Ware? Quite scientific.
19:40 Speaker 07 It is. But you also get what I always say it's like um it's like coding. So you start to learn these like groups of code and what they do. And you could start to group them together and and and make new things.
19:51 Jessie Ware? So if I were coming to dinner at your house, I love a cocktail. What are you going to make me for dinner?
19:58 Speaker 07 So the funny thing is, and I live, I live with my two best friends and none of us drink. And yet we have every alcohol you can imagine. Everyone brings things all the time and nothing gets drunk. We have a whole wine fridge full of like champagne, like but we never have like we were just we we always have to remind ourselves. Oh, let's pop a bottle because we have to celebrate.
20:18 Jessie Ware? Have you never um really been a big drinker then?
20:21 Speaker 07 Not really. Um, and again, it's not like I'm it's like uh everyone in America is Cali sober now, or it's like.
20:29 Jessie Ware? But quite unusual for a chef to not drink.
20:31 Speaker 07 Yeah. And it's funny, I actually studied wine in Bordeaux. Like I I did very, there's a wine course at school that I did very well. And I got a scholarship to go to Bordeaux to study wine and and I loved I loved it. I love the science of it. I love the art of it. It's just the the practice. And again, if I'm at a crazy, crazy restaurant, I'll do the wine pairing. So what I do actually is I typically I typically make a series of syrups or like different. I did make a shrub, a syrup, uh and some other kind of tincture. And then I put it out with mixers and all different types of spirits so people can build their own. Exactly. So I think in the book I do like I do a typically do a honey ginger syrup, which goes well with a lot of like brown spirits. I do a cucumber shrub.
21:15 Speaker 07 So it adds that kind of like, I love, I, I, exactly, but I love like something bright and sweet. And then, um, actually I make my own, uh, version. I do like a pomegranate, um, what's, uh, what's the Shirley Temple stuff? Why am I?
21:31 Jessie Ware? Granadine.
21:32 Speaker 07 Granadine. I make a homemade granadine.
21:35 Jessie Ware? Great.
21:35 Speaker 07 And then people love because they just like pour their own things. And I'll tell you nine times out of 10, especially with so many gay men, it's like they're having vodka sodas and it's, and that's it.
21:44 Jessie Ware? But also it means that you're not bloody making cocktails the whole night.
21:47 Speaker 07 Exactly. Let them build their own.
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24:30 Jessie Ware? Are we allowed to talk about where you got your baking tray from?
24:34 Speaker 07 Oh, yeah.
24:36 Jessie Ware? So you're having a bit of a renaissance at the moment, Jake?
24:38 Speaker 07 My roommate, my roommate Ben calls it my rum Springer, which is, that's when the Amish people go out into the real world for a week.
24:48 Jessie Ware? You're raving a lot.
24:49 Speaker 07 I've gotten very, I've recently gotten into party culture, and we're living our party girl life.
24:56 Jessie Ware? So I asked you to do a pod, and you were like, with pleasure. And when you, when I text you, we were at different. You went, I'm just at a rave, sure, what do you want? Any dieteries?
25:07 Speaker 07 So this is funny, because this was last week. I was, I was at, you texted me.
25:11 Jessie Ware? Yeah.
25:11 Speaker 07 I'm in basement, which is this techno club in Queens.
25:14 Jessie Ware? Yeah.
25:15 Speaker 07 And I am literally with this, I'm with this guy, and, and he's like, who are you texting? I was like, hold on one second, Jesse Ware is texting me, which again, it's, it's so fascinating how, because I guess I never recognized what a gay icon you are.
25:30 Jessie Ware? Oh, stop it.
25:31 Speaker 07 No, no, no, it's like, but it's like a big, it's a big thing. And everyone was so confused. And we were talking about like, what, what to bring, and again, it doesn't matter where I am, I was at the, I was at the rave, and I was like, we had to.
25:44 Jessie Ware? But you were texting me back, bless you.
25:45 Speaker 07 So then, yesterday morning, I text you, I think it was around, we don't need to say what time it was.
25:51 Jessie Ware? The early hours.
25:52 Speaker 07 It was the early hours. I was on my way home from my first, my first London rave.
25:58 Jessie Ware? Where did you go, Fold?
25:59 Speaker 07 I went to Adonis.
26:01 Jessie Ware? Oh, wow. So you were at Adonis?
26:03 Speaker 07 I'm at Adonis, and I'm on my way back, and I had.
26:07 Jessie Ware? A lovely.
26:08 Speaker 07 A lovely.
26:09 Jessie Ware? Time.
26:09 Speaker 07 Evening, morning.
26:10 Jessie Ware? Yeah.
26:11 Speaker 07 Um.
26:11 Jessie Ware? Were you travelling back alone or with a guest?
26:14 Speaker 07 Uh, well, I had travelled with guests and then.
26:17 Jessie Ware? Guests.
26:18 Speaker 07 No, no, guests to like an after party and then to uh a guest.
26:22 Jessie Ware? Yeah.
26:22 Speaker 07 And I literally, I'm I'm leaving, I I go, I, oh, can I borrow that baking tray? So shout out to Sam.
26:31 Jessie Ware? Thank you, Sam. You'll be, I don't think you'll be, will he be getting his?
26:34 Speaker 07 Oh, he will be getting it back.
26:35 Jessie Ware? Oh, you'll be seeing him again then.
26:36 Speaker 07 I I wouldn't, I wouldn't have taken the tray if there wasn't, if there wasn't that intent. I'm not that kind of a.
26:41 Jessie Ware? I I like that, though. That was a way of being able to see Sam again. I love that. That's very, maybe this is the beginning of a romance. Is Sam into techno?
26:49 Speaker 07 Uh.
26:50 Jessie Ware? He's into Jake Cohen, that's what he's into.
26:52 Speaker 07 Period, period. Um, yeah, if you're there, you're you're into something. You're into something.
26:57 Jessie Ware? Um, let's talk about the New York food scene at the moment. Is it good?
27:01 Speaker 07 It's the best.
27:03 Jessie Ware? People have been shitting on it, Jake. Do you think better than London?
27:06 Speaker 07 I do. I think London has a great food scene.
27:08 Jessie Ware? Hmm.
27:09 Speaker 07 Um, to me, there are, like, New York has everything. I think you have better croissants in New York than you do in Paris. I think you have, like, I think the pastry scene is out of control. The bagels are the best.
27:21 Jessie Ware? The Indian isn't good.
27:23 Speaker 07 Uh, there, it's much fewer compared to to London, one hundred percent. And that's all comes down to community. I think we have a lot more regional um Asian cuisine.
27:32 Jessie Ware? Hmm.
27:32 Speaker 07 So like regional Chinese restaurants, Thai, Korean, the Korean food scene is incredible.
27:38 Jessie Ware? So give me the top five places at the moment that we should be going to in New York.
27:42 Speaker 07 So for me, it's Hila. I am.
27:46 Jessie Ware? Yeah, I like that.
27:46 Speaker 07 I love, I go to Laser Wolf all the time, Michael Solomonov's.
27:50 Jessie Ware? Oh, I love that place.
27:51 Speaker 07 It is incredible.
27:52 Jessie Ware? It's in the Hoxton Hotel.
27:53 Speaker 07 And the rooftop, so like the view is amazing.
27:55 Jessie Ware? What is it? It's in Brooklyn.
27:56 Speaker 07 Uh, Israeli, it's it's shipledeem, which is all like kebab, like kind of things, but like.
28:00 Jessie Ware? Very delicious.
28:01 Speaker 07 They start off with all of these like salad tray and hummus and pita that everyone gets and it's just delicious.
28:06 Jessie Ware? Okay.
28:06 Speaker 07 Um, okay, there's that. There is, I mean, there are classics. Like, I still love to meet someone at Katz's for a pastrami sandwich. Kosel on the side to put on the sandwich.
28:16 Jessie Ware? Yes.
28:16 Speaker 07 Lot of pickles.
28:18 Jessie Ware? Yeah.
28:18 Speaker 07 And I love their latkes.
28:19 Jessie Ware? Do you like their matzoh soup?
28:21 Speaker 07 Uh. I don't get it there. I know, I know, I know where I'm going for matzoh soup.
28:25 Jessie Ware? Where is that?
28:25 Speaker 07 Um, I love uh Russe Daughters, the cafe, it's excellent. I love Second Avenue.
28:29 Speaker 06 Is mine better than Russe and Daughters?
28:31 Jessie Ware? I would say yes.
28:31 Speaker 07 It's homemade, of course. It'll always be better. It was always.
28:34 Speaker 06 And would you have a whole sandwich or half a sandwich?
28:37 Speaker 07 Uh, I'm a, I'm a big boy. I'll go a whole.
28:40 Jessie Ware? Okay, so we've got cats is.
28:41 Speaker 07 I love, so then there's two spots. My new, my, my biggest thing is I meet people for bakery, for like a bakery for like midday, for coffee and a sweet.
28:49 Speaker 06 Crikey, where are you fitting it all in? You don't stop.
28:52 Speaker 07 I don't stop. Um, so this is my new favorite bakery. It's my uh good friend Miro, who was the pastry chef at Gramercy Tavern.
28:59 Jessie Ware? Okay.
29:00 Speaker 07 Another favorite of mine, New York icon restaurant. And he opened this restaurant called Honeys, but spelled H A N I apostrophes. He's Serbian, but his like first stint in America was living in Ohio. And so he learned like old school Americana baking.
29:16 Jessie Ware? Wow.
29:17 Speaker 07 And so it is the most incredible, like cookies, cakes, pies, tarts ever.
29:23 Jessie Ware? Yeah.
29:24 Speaker 07 Um, and then Cafe Pana, which is my friend Hallie's ice cream spot. And she, it is like the menu changes every day and she does these crazy affogato sundaes.
29:35 Jessie Ware? Ooh.
29:35 Speaker 07 And it is just, I went on, I had this incredible first date there the other, the other, like last month.
29:44 Jessie Ware? No, you're Samantha, let's be real.
29:45 Speaker 07 I'm, I'm, it's so funny. We talk, cause really my friend group, there are four of us and we all fit into the archetype so clearly.
29:51 Jessie Ware? But you used to be Charlotte, I bet.
29:53 Speaker 07 I was more Charlotte.
29:56 Speaker 07 But I'm always a little bit of Carrie. I'm, I'm a main character. Uh, um, yeah, no, very Samantha. Uh, and it was, but it was, and it was a power play because then you come and they bring out, bring out a sundae and a this and a that. And you're just eating ice cream. It's very low key. Cause people don't wanna do a full meal on a first date. And this is something that's like better than just going for a drink.
30:13 Jessie Ware? Should we get your pudding out?
30:14 Speaker 07 Let's do it. I love that you just call everything's pudding.
30:16 Jessie Ware? I know, sorry.
30:17 Speaker 07 Good pudding.
30:21 Jessie Ware? Do, do you want a coffee or a tea?
30:22 Speaker 07 I would love a coffee.
30:24 Jessie Ware? Um, how do you like yours?
30:25 Speaker 07 Wh- however.
30:26 Jessie Ware? Okay, I'm gonna just do like a filter, which will be nice.
30:28 Speaker 07 Yeah, that's perfect, perfect.
30:29 Jessie Ware? Whilst I make some coffees and teas.
30:32 Speaker 06 I'm gonna talk about last supper.
30:33 Jessie Ware? You're gonna ask Jane about the last supper.
30:35 Speaker 07 Okay.
30:36 Speaker 06 Okay. You're going off to a desert, you're not going on death row, cause I hate that. But you're going to a desert island for six months.
30:43 Speaker 07 Uh huh.
30:44 Speaker 06 So what's going to be your last supper?
30:46 Speaker 07 It's very, it's very, it's, we talked about a lot about it. Um, it is matzoh soup. Like I need a multiple soup. I need big chunks of chicken. I need chunks of carrots and celery. I need lots of dill.
30:57 Speaker 06 Oh, did you put chicken in yours?
30:58 Speaker 07 Oh, yes. I need lots of dill.
31:02 Speaker 06 I'll put it on the side for you when I make it.
31:06 Speaker 07 And then, uh, honestly, it's a lot of deli stuff. It'll probably be a side of latkes with applesauce.
31:13 Speaker 06 Yeah.
31:14 Speaker 07 Um, a braised brisket.
31:15 Speaker 06 Yeah.
31:16 Speaker 07 Uh, and then for dessert.
31:19 Speaker 06 Do you ever make latkes?
31:21 Speaker 07 Oh, all the time.
31:22 Speaker 06 But but the whole house smells of fried.
31:26 Speaker 07 For a day. Yes, you like. I I love, I love it.
31:29 Speaker 06 Do you ever make gefilte fish?
31:30 Speaker 07 I actually have an incredible recipe in my next book.
31:33 Speaker 06 Oh, great.
31:33 Speaker 07 In part of the Pals of the Seder and when I do it.
31:35 Speaker 06 Not fried.
31:37 Speaker 07 Different. So what I do is this, I originally was was doing it as as like the poached, um, cannell's. And then I a friend had told me about his version and it's rainbow gefilte fish. So what you do is you split the mix into three. One third gets uh chopped with herbs, one third gets chopped with carrot, and one third gets chopped plain, just with onion.
31:56 Speaker 06 Yeah.
31:57 Speaker 07 And then you layer them in low pans. Exactly, and then you bake it.
32:01 Speaker 06 Oh, so it's not just sm- it's yeah.
32:04 Speaker 07 And so like there's no smell. It's so easy.
32:06 Speaker 06 In your cookbook?
32:07 Speaker 07 It's gonna be the new one.
32:08 Speaker 06 God for that. Have you bought a copy?
32:10 Speaker 07 It has it's not hasn't been printed yet. We're editing it right now.
32:12 Speaker 06 When is it coming out?
32:13 Speaker 07 It'll come out most likely this fall. It's gonna be, I'm so excited. It really is. It was such a labor of love. This is the third one, but this was the hardest one to make.
32:23 Speaker 06 Going to accompany your TV series?
32:25 Speaker 07 We're gonna time it out so the next season will coordinate. So we'll do a couple of episodes of the show making the dishes.
32:32 Speaker 06 You we've got brisket, latkes.
32:34 Speaker 07 I'll probably say for dessert, I need like warm chocolate chip cookies and tiramisu. I need I need multiple desserts.
32:41 Speaker 06 Multiple.
32:41 Speaker 07 Yeah, I love.
32:42 Speaker 06 Are you a dessert person?
32:43 Speaker 07 I love it.
32:44 Speaker 06 So you like lots of sweets?
32:46 Speaker 07 Lots of sweets, multiple. I always have ice cream in the freezer.
32:49 Speaker 06 Okay.
32:49 Speaker 07 Always have cookie dough ready to bake. That's actually one of my big things with like, as I have these gentleman callers where it's like you have, you could like, you could pull out some cookie dough and bake some fresh cookies.
33:00 Speaker 06 Oh, my god. Is that in one of your cookbooks?
33:04 Speaker 07 Cookie dough is, I should pretty much share it everywhere, like on the internet, on stuff. I say, I do a version in my first book where I bake my chocolate chip cookies and then I flip them over and I glaze them like a black and white cookie. So I make-
33:16 Speaker 06 I don't know what's a black and white-
33:17 Speaker 07 Black and white cookies are these-
33:20 Speaker 07 Yes, they're these like, they're these like cakey cookies that have like a white glaze and half white glaze and half chocolate glaze.
33:26 Speaker 06 Uh, okay. What's a white glaze?
33:28 Speaker 07 So it's, again, it's typically-
33:29 Speaker 06 White chocolate?
33:30 Speaker 07 This is typically just like a powdered sugar glaze.
33:33 Speaker 06 Oh, okay, okay.
33:34 Speaker 07 But what I do here is I make like pretty much a white chocolate ganache and a, and a dark chocolate ganache to glaze these cookies with.
33:39 Speaker 06 I think that would be good. What drink are you gonna have?
33:41 Speaker 07 Oh, what drink am I gonna have? That's a great question and the answer is very simple, a Diet Coke. Even, even if it's the last, the last day, like I don't, I'm not doing that full fat.
33:51 Speaker 06 Do you think Diet Coke's different?
33:53 Speaker 07 Honestly, the only thing-
33:54 Speaker 06 What?
33:54 Speaker 07 That I love as much as Diet Coke is Fresca.
33:58 Speaker 06 I love Fresca.
33:59 Speaker 07 Fresca is a Jewish woman's dream.
34:02 Speaker 06 It's delicious.
34:02 Speaker 07 It's a zero calorie grapefruit soda. It is the most refreshing.
34:06 Speaker 06 Fresca, it's delicious. I used to like Mountain Dew. But the only time I've ever drunk it was in, um, in, when I was with Michael and Loretta. It was the most delicious drink and you can't find it anymore.
34:21 Speaker 07 It's like, it's like, it's like drinking, uh, like brake fuel, like brake fluid.
34:28 Jessie Ware? Let's try these. These look beautiful.
34:30 Speaker 07 These are jammy goat cheese crumb bars. Typically I'll do it with raspberry, but I always saw black currant and I thought that'd be lovely. So these are black currant with goat cheese. It's this like beautiful, like lemony crust.
34:42 Jessie Ware? And how long did it take you to make?
34:44 Speaker 07 Uh, an hour.
34:45 Jessie Ware? Oh, come on. Mmm.
34:50 Jessie Ware? Oh my god, Jake. Are you happy with it?
34:52 Speaker 07 I love it. It's such a good recipe and the goat cheese is so lovely.
34:55 Jessie Ware? Yes.
34:55 Speaker 07 It's not too sweet.
34:56 Speaker 06 You don't think it's cheese?
34:58 Speaker 07 Cause it gives it that like cheesecake-y kind of tang.
35:01 Speaker 06 Where did you buy the goat cheese?
35:03 Speaker 07 Tesco.
35:04 Jessie Ware? Tesco.
35:04 Speaker 06 No, but what, it was just like.
35:06 Speaker 07 It was a log and I just.
35:07 Speaker 06 Yeah, I know.
35:08 Jessie Ware? Oh, wow, that's lovely. I, I won't ever forget when you brought a challah.
35:12 Speaker 07 Backstage.
35:14 Jessie Ware? And you brought your delicious Rice Krispie.
35:16 Speaker 07 I did. Oh, my god, I totally forgot. Yes, because you had, she played Terminal Five in New York.
35:23 Speaker 06 Was I there?
35:25 Jessie Ware? No.
35:25 Speaker 07 She invited me and, but it was a Friday night, so I was like, why don't we do Shabbat first? So we, I came backstage before the concert. We did Shabbat with, with your whole group.
35:34 Jessie Ware? It was really lovely.
35:35 Speaker 07 And, um, and then I went out and I ran into every gay person I knew. And I was like, what are you doing here? And they're like, no, no, what are you doing here?
35:44 Jessie Ware? It was, it was really special. It was gorgeous. I'll never forget it.
35:46 Speaker 06 Are you quite religious?
35:48 Speaker 07 No, I would say I, just I love the, I love ritual. I love the practice around it. I think Shabbat is like one of my favorite rituals in the world. I don't like keep Shabbat. I will say I try, there are moments, I'm not very good at it, but I love on Friday nights, just turn off my phone. From like when I sit down to dinner until Saturday morning. Just even have like the evening free of, of my phone. I think it's magic.
36:12 Jessie Ware? Can you give me, Jake, a very nostalgic taste that can transport you back somewhere happy or sad?
36:19 Speaker 07 Hmm. That's a great question. Um.
36:26 Speaker 07 Yeah, I would say really, it's very specific, but it's Gouda cheese.
36:31 Jessie Ware? Yeah.
36:32 Speaker 07 And my grandmother, who I'm still very close with, who's a survivor, and she always. Like the vacation spot that they've been doing since my mother was a child was Aruba. And she actually lived in Aruba for a long time. Um, and it's a Dutch colony, so the whole thing is like every time they go, they come back with an entire wheel of Gouda. So it's always in her house in Forest Hills in Queens. And we'd go and spend the weekend. And she would make these elaborate meals for my sister and I when we'd sleep over. And there'd be like lamb chops and pasta. And she would always make asparagus with like thin sliced Gouda melted on it.
37:08 Jessie Ware? Ooh.
37:09 Speaker 07 And that's just become this, whenever I taste it, it just reminds me of, of childhood in this way of these moments with. With with her?
37:17 Jessie Ware? That's such a lovely story. Thank you.
37:19 Speaker 06 Jake, do you like karaoke?
37:22 Speaker 07 I I like everything. I'm not I'm not a great singer.
37:24 Speaker 06 So which song would you choose?
37:26 Speaker 07 Ooh.
37:27 Speaker 06 A techno song?
37:28 Speaker 07 Not a techno song. I mean, who knows? Maybe I'll do something from Brat now. Um, it's typically something ABBA, I would say, probably an ABBA song.
37:36 Speaker 06 Have you been to see the ABBA thing here?
37:38 Speaker 07 I might go on Thursday.
37:39 Jessie Ware? Yeah, go.
37:39 Speaker 06 It's the best.
37:40 Jessie Ware? It's brilliant.
37:41 Speaker 07 So that's it's funny because you ask all these questions and now, since I've been dating, I have two questions that I do at at every date and I actually do it platonically. First is, like on the the TikTok, the red carpets, like what's your letterbox for? Like, what are your four favorite movies and why?
37:56 Jessie Ware? Okay.
37:57 Speaker 06 Okay, that's a good one.
37:58 Jessie Ware? Okay, that's an opener. What would I say? I'd say, overboard, I'd say,
38:04 Jessie Ware? Oh, God.
38:05 Speaker 06 Saturday Night Fever, Ten Things I Hate About You and Love.
38:10 Jessie Ware? I used to love She's All That.
38:12 Speaker 06 Pretty Woman.
38:13 Speaker 07 Oh, amazing.
38:13 Jessie Ware? Yeah, okay.
38:14 Speaker 06 I don't know my last one.
38:16 Jessie Ware? What are yours?
38:17 Speaker 07 So mine, Greece, great. That's a great four. Number one is Bridesmaids.
38:21 Jessie Ware? Very good.
38:22 Speaker 07 One of the best comedies of all time.
38:24 Jessie Ware? Yeah.
38:24 Speaker 07 Um, second is Howells Moving Castle. I love, I've seen all of the, I've seen all of the Ghibli films. I think they're incredible. And this one is like, very gay. It's like very much rooted in in vanity and and this girl who's stripped of her her youth and beauty and finding her own power even within that.
38:43 Speaker 07 Third is Arrival. Um, it's one of my favorite movies with Amy Adams, like aliens come and she has, she's this linguist who has to communicate with them. The same guy who did the Dune movies did Arrival.
38:57 Jessie Ware? Fine.
38:57 Speaker 07 Incredible. Number four, because I'm a romantic, Before Sunset.
39:02 Jessie Ware? Oh, that, you know what?
39:04 Speaker 07 It's such a good one. It's such, and like, that is my life.
39:07 Jessie Ware? The duo, though, I could, I'd have both.
39:08 Speaker 06 What about After Sunset?
39:09 Speaker 07 It's Before Sunset, Before Sunrise, Before Midnight.
39:12 Jessie Ware? I I really like the Before Midnight, actually.
39:14 Speaker 07 I love, I mean, because it's so real, where you get to see over twenty one years.
39:19 Speaker 06 So do you judge them on their film choice?
39:22 Speaker 07 I do. Funny enough, um, the, the guy I went on that ice cream date with had two overlaps with me.
39:27 Jessie Ware? Oh.
39:28 Speaker 07 Uh, but again, the, here's the thing, I'm very into woo woo. I've gotten very into like woo woo.
39:33 Jessie Ware? Oh, yeah. Have you got crystal quartz?
39:35 Speaker 07 Not, not that much of a part, but I'm very into, I'm very into like Abraham Hicks manifestation. I'm very into, to just like true, deep, like, um, like a do artist's way for kind of just intense journaling. I did the Hoffman process. Like, I love all of it. Um, and it's just as simple as fact that like, he might be so amazing, but if he's not obsessed with me, then that's, then he's not it. Like, cause I'll find someone that is all of that plus matches my freak. And that's the most important thing.
40:05 Jessie Ware? Matches my freak. And on that note, thank you for coming over. Thank you for cooking. Thank you for being so fun and brilliant. I'm excited about the new cookbook. When are you back on the telly?
40:17 Speaker 07 Back on the telly, probably around the same time. Next season will probably come out this fall.
40:20 Jessie Ware? And what's it called?
40:21 Speaker 07 It's called Jake Makes It Easy. It's on AME, so American cable, which is like very fun.
40:26 Jessie Ware? Do you have massive fan mail? Or isn't everybody in love with you? Cause I'm already in love.
40:32 Speaker 07 No, no, I, I, I listen, I have this reaction. Um, uh, the, it actually happened. Oh, my God.
40:38 Jessie Ware? You got a stalker?
40:39 Speaker 07 It happened, no, it happened the other night. We were at Chiltern and funny enough, it was with, it was with a group. Ended up getting very heated. There was like kind of a fight and there was a fight.
40:48 Jessie Ware? About what?
40:49 Speaker 07 There was a fight around a promise of someone to come raving with us who bailed. And I literally, I mean, I flew to London for this, like.
40:58 Jessie Ware? Oh, you were the one that instigated the fight?
41:00 Speaker 07 No, he did by bailing, but, but it was this whole heated thing. And my friend is like, we, we're leaving. And so we get up to leave and as we get up to leave, the girl next at the table next just gets up and she's like, Jake, I love your cookbooks. I'm such a huge fan. And then we have this conversation and then they have to take the picture of us.
41:17 Jessie Ware? Oh, yeah, thank.
41:18 Speaker 07 Whole thing. It was, but it was really great. And again, I love them all. We got all, that's the best part of, of life. Nothing's that serious. I had a great time, as you can tell, because I got the tray.
41:28 Jessie Ware? Yeah, absolutely. And thank you so much. And we will see you in New York.
41:32 Speaker 07 Can't wait.
41:33 Jessie Ware? Can't wait.
41:48 Jessie Ware? We are actually recording this outro a few hours after we finished recording the podcast with darling Jake.
41:55 Speaker 06 Because the challah king just didn't go.
41:57 Jessie Ware? No, that makes out that we didn't want, we wanted him to go.
42:00 Speaker 06 No, he waited till the challah was cooked.
42:03 Jessie Ware? We were yacking, we were chatting. I had a playdate, he stayed for the playdate, we loved it. Jake Cohen was a delight, he's fabulous.
42:13 Speaker 06 I love him.
42:14 Jessie Ware? And his pudding, his dessert was so delicious.
42:17 Speaker 06 So delicious.
42:18 Jessie Ware? I mean, they've already gone, everyone's had them in the playdate, my kids have come home, gorgeous.
42:23 Speaker 06 Your chicken pie was absolutely delicious.
42:26 Jessie Ware? Thank you, Mum. Julius Roberts, he's got very good recipes. I think, Mum, after this conversation, we should get on a flight to New York and do a New York series.
42:37 Speaker 06 Is that because of the bagels, darling?
42:40 Jessie Ware? No, it's because Jake Cohen's offered to cook for a series and I'm fully down for that.
42:44 Speaker 06 Me too.
42:45 Jessie Ware? So watch this space. Thank you so much to Jake for coming on, can't wait for your new cookbook, your cookbooks are brilliant. And we'll see you next week.
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