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in our beautiful home. Uh, austensibly, my home, it's, uh, to be honest, not my home.
But it could be my home. This is going to be the most
exciting day of my life ever. What we're doing today is focusing on food. F-food.
I'm going to get some lessons in and have an experience
with maybe the finest thinker about food in the world. And then we eat. Yeah, oh yeah, I haven't cooked. I know nothing about, I don't know much about cooking at all.
Anyway, we'll cook. (Jazz music) Ahhhh. Oh my gosh. It's like coming into
a football stadium or something like that.
It's the same feeling
of wonder and spectacle. So, here we are. When getting groceries, you've gotta, you can't carry them out
like this, you have to have a container to put them in. Now, so you're faced
with choice at a moment like this.
Do you want a big cart
or do you want a basket? Even if you think, I'll
pick up one or two things, this is the way to go. I'm not a germophobe. In any case, let's touch it. And here we go.
Let's go. We're at the pasta aisle. Ahhhh! Rigitoni, of course, is the tubes. Mmmmmmm.
I love a nice tube. Ohhhh, that's it! A Cavatappi. Wait a minute, wait a minute. Ahhh.
I feel like Magellan. Much of the explored world happened because people were looking for spices. You'd risk the lives of generations of sailors because our food is too bland. Is that what happened? Maybe I'm foggy about
history, but, I could be.
I could be. Look at that, look at that. It's the Turkish Bay Leaf. Woodsy and fragrant.
That's the name of my two sons. True or False? There's Woodsy? Fragrant? Yeah, time for dinner. Woodsy, quit hitting Fragrant. True or false? No, it's false.
- (Chris) Hope you enjoy that. Hey, how you doing today? - How are you? - Hi, my name is Chris. - Chris, Jeff - How you doing? - Goldblum, how are you? - Good. - Now, you're the cheese monger.
- The cheese master, actually. - Cheese what? - Master. - Master?
- Yes. - What's the difference
between a cheese master and a cheese monger? - I run the department here.
- Oh, so you worked your way up. You started as a cheese
monger, as a monger alone. And what is a cheese monger? My ear hears monger like,
hey, he's a gossip monger. Right? Which means a purveyor of something...
- Well, in general, I'm a
purveyor of cheese, so.., - Purveyor of cheese,
so, cheese monger, yeah. But, anyway, you've graduated from monger and now you're the master. I'm in that movie "Thor" right now, do you know what the
name of my character is? - I do not actually. I haven't seen it yet.
- Grand Master. - Oh. - By the way, is that hat, only the master wears the hat? - No, Murray's encourages individuality. Much like each cheese has it's own kind of personality.
Each cheese monger and cheese master has their own personality. - If I were a cheese, what would I be? What do you think? - Um, I'd probably say, a nice Swiss. - Really? I'd be a Swiss? Why? - Nice and bold with a lot
of lingering flavor to it. - So, that's what your
impression is of me? Bold with lingering flavor.
- Mm-hmm - Sounds like it could
be good, or could be bad, depending on the flavor. What kind of cheese would you be? - A nice American cheese. Sort of mild and a bit gooey on the inside. - Really? - Because you're romantical and sensitive.
But American and mild. - That's so sweet, that's so sweet. For today's recipe, I see
that I need a parmesan cheese. - This is Parmigiano-Reggiano.
This is the king of cheese. - This has been the most fun
conversation I've ever had in my whole life. It's so lovely to meet you.
- Thank you. - Can I give you a hug?
- Sure! - Really? - Can I give you a stronger hug? Thank you.
You are gooey
on the inside after all. Look at that. So nice to meet you. - Nice to meet you.
- I'm putting this in my cart. And I'll think of you
while we cook with this and eat it tonight. (Jazz music) - We're done, we've got to check out now. We got it, we got it.
(Jazz music) Without further adieu,
the main course of this little harlequinade, is our mystery guest. And I can reveal to you know that he is the one and the only, Jonathan Gold. Jonathan, can you please join me? - So nice to see you. - So nice to see you.
Should we start? I want to introduce our
lovely audience to you, too. So, I'm going to use my phone,
if that's not too gauche. But, look at this. I'm sure you've seen this.
Jonathan Gold currently writes
for the Los Angeles Times. I love the Los Angeles Times. It says here on my Wikipedia,
Jonathan Gold often chooses a small ethnic
restaurants for his reviews. Although he covers all types of cuisine.
And if you haven't seen the
documentary, City of Gold, I just adore it. It's so, you're so wonderful
and it's well done. Should I, this is short. Any way..
- You don't have to keep going. - Anyway, let's get to
the Pulitzer Prize part. You're the only writer
about food whose ever won a Pulitzer Prize, and the
way you write, is so beautiful. - Thanks.
- In any case, I don't
want to embarrass you. Look at this, so you chose
this thing we're going to make. Tell us why you chose it and what it is. - It's a French dish
called, Soupe au Pistou.
It's pretty much the
Southern French equivalent of Minestone. - Should we start doing something? - Let's do something. Do we have, oh our water's
not boiling, but soon it will. (Jazz music) So we're going to take the
bouquet garni, which is some thyme, bay leaf, leek leaf, which is good, and then celery top.
Put it in there, it flavors the water. So, should we peel potatoes? - Oh boy, be careful. Be careful. Should I venture into this? - If you want to.
- Well, sure, I don't want to feel just like a bystander. - When I fancied myself sort
of a performance artist, I would take potatoes and put stamps and address labels on them. Then I would mail them to people to see if they would get there. - Wow.
I may try that this afternoon. (Jazz music) When I put my strawberries
in the smoothie, should I take off the green part? - Uh, yes. - I should? I haven't been. - How do they taste? - Ah, fine.
(Jazz music) You write about food so beautifully, You're a poet. Do you write poetry, too? - I used to write poems
about food that were put up on the bulletin board of my school. - I'm glad I asked. Do you remember any of
them, by any chance? - I do not remember any of them.
- Do you dream? Do you dream about food, may I ask? - I sometimes dream about food. - Really? - I don't remember faces,
that's one of my problems, but I can remember a soup
that I had 25 years ago and whether it used chervil or marjoram. - Really? - Yeah. - You don't remember faces? - No.
- You know this joke? Two old Jewish guys are sitting around. One says, hey, these days
I'm getting quite old. I don't remember faces. I remember names, but
I don't remember faces.
The next guy says, well
I'm just the opposite, I remember faces, and
I can't remember names. The third guy says, I'm
as old as you guys, but knock on wood I remember
names, (knock, knock), I remember faces, (knock, knock), come in. That's the joke, you get it? - Yeah. - Did I do it poorly? - No, that was perfect.
- It just wasn't funny. - It was good. - It was? - Yeah. - Thank you.
And that's from a, you're a critic. - Not a joke critic. - Yeah, but one kind of
criticism is adjacent to another. - Very good.
- Okay, thank you very much. (Jazz music) I wanna pour these in here? - Yeah. - Haha! I'm cooking now! I'm really cooking! - Okay, can you stir it in? - Ooh, I like to stir the pot. (Jazz music) I love when you say in that
documentary that cooking separates us from the other species.
Nobody else cooks. - Right! - So we're centrally human when we cook. But this is the joy of
cooking because, while you're cooking, they say you're
relaxing or otherwise connection making, right? - Yeah. - With yourself and with others.
- I mean, for me, there's
nothing that's more important or more of a joy than sitting
down to a meal with my family. (Jazz music) - How's this pesto look? - Magnificent. You've done a good job. - Look at me, I'm a chef.
I'm officially now the
monger and you're the Master. That's the name of our show. - Monger and the Master. I like it.
- Well, the Master and
the Monger, I think. You get top billing So there we go. So what does that leave now? - Here's the ladel, let's have some. Now, if you eat the soup
like this, right now, it's going to be bland.
- Bland. But luckily, we have the pesto you've been laboring on. So, you put that into the soup. - Yes.
- And we will be so happy. - I'm happy already. Okay. - Should we go outside? - Let's go outside! Great! I'll take my bowl and then
I guess we'll, yeah, yeah.
Are you okay with that? - I'm okay with that. - Okay, great. Let's go this way, I guess. Okay.
Here we go! Mmmm- mmm- mmmm mmm Well, Jonathan, if
you'll come out with me. This is my beautiful backyard. - Nice yard. - Do you want to take the
head of the table, please? - Well, thank you very much.
- Yeah, as befits a
master of your stature. There we go. So, do you like it in fancy
restaurants when the guys goes like this and then he goes over your lap. You know, he does the thing
and he starts to slither it over your lap.
I think it's a little... - It's never my favorite moment. - I like to do it to myself sometimes. - There you go! - Maybe too much.
Alright. Oh, thank you. And now, can we have
this first bite together and I'll remember this forever and ever. Ready? - Ready! - Mmmm - Mmmm-mmm-mmm..
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