Transcript

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Ina Garten (1:32)

I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation and lots of fun. The legendary violin virtuoso and conductor Itzhak Perlman is joining me for a wonderful day at the barn. I'm welcoming him with a potato galette with smoked salmon. So is this enough for two of us? Barely. We're talking about surprise calls.

Summary

Be My Guest with Ina Garten – Itzhak Perlman

Episode Date: November 2, 2025
Host: Ina Garten
Guest: Itzhak Perlman, legendary violinist and conductor
Podcast: Food Network

Episode Overview

In this heartwarming and humorous episode, Ina Garten welcomes the iconic violinist and conductor Itzhak Perlman to her East Hampton barn for a day filled with cooking, laughter, and rich personal stories. Their conversation weaves together themes of food, family, tradition, music, and resilience—punctuated with memorable anecdotes from Perlman’s extraordinary career and insights into the connections between culinary and musical artistry.

Key Discussion Points & Insights

Welcoming Itzhak Perlman (01:32–07:19)

Ina introduces Itzhak: Sharing his background, achievements, and her excitement about his visit.
Potato Galettes (Latkes) Cooking Demo: Ina prepares a potato galette with smoked salmon, connecting it to Perlman’s childhood flavors.
Perlman’s Culinary Role at Home:
- Perlman describes cooking for his family after his wife, Toby, “retired” from the kitchen.
- Perlman’s playful cooking style: “Little bit more breadcrumbs. I’m very, very much exact. … Since then, I see no more recipe. I’m gonna do something that’s called logic.” (08:05)

Food Memories and Family Traditions (07:19–10:14)

Latkes and Smoked Salmon:
- Ina and Perlman share the galette, reminiscing about latkes, discussing favorite types of smoked salmon, and how tastes differ within family traditions.
- Memorable exchange:
  - Perlman: “Salmon’s pretty good, too. But you had nothing to do with that.”
  - Ina: “I smoked it myself. … I like drier salmon.”
  - Perlman: “My favorite salmon is on the opposite. I like it fatty and not salty.” (09:35–09:49)

The Ed Sullivan Show and Coming to America (12:37–15:22)

Breakthrough at Age 13:
- Perlman speaks about auditioning for the Ed Sullivan Show and being discovered in Israel despite not owning a TV at the time.
- Perlman: “I thought I was a pretty obvious choice. I played pretty well.” (13:30)
- Moving to New York with his mother, learning to adapt, hunting for kosher food, and developing a taste for “very American lunch” (hot dogs and french fries). (14:33–15:10)
First Encounter with the Violin:
- Perlman recounts how, at three, he became captivated by the sound of the violin, asking for one: “Automatic. … It’s what you hear, and you’re just making it real.” (15:56)

The Value of Classical Music & Teaching (16:01–17:37)

Why Classical Music Still Matters:
- “It’s like learning history. That’s where we came from.” (16:09)
- Perlman compares learning classical music to foundational cooking:
  - Ina: “It’s like learning how to make a roast chicken … the simplest.” (16:23)
  - Perlman: “During exams at Juilliard … we ask them to give us an unaccompanied Bach. … It humbles you.” (16:29)
On Teaching Style:
- “Don’t play the music—talk the music… Now you have to say something.” (17:02)
- Perlman illustrates the difference between reciting and truly communicating emotion through music.

High-Profile Performances and Staying Grounded (17:37–19:33)

From the White House to Billy Joel:
- Perlman shares the nerves (and fun) of recording with Billy Joel and the honor of playing for presidents.
- “With Billy Joel? Of course!” (17:43)
Playing Schindler’s List:
- Perlman tells the charming story of John Williams’s invitation:
  - “‘Itzhak, it’s John ... I hear a violin. Would you do that?’… I said, well, let me think about it.” (18:22)
  - Toby Perlman (his wife) insists he must accept: “You said you’re gonna think about it. Are you crazy?”
  - “The theme from Schindler’s List, I play it in every recital that I give. … It’s very simple, but there is poignant.” (18:22–19:33)

The Influence of Family and Looking Forward (19:36–21:14)

Who Believed in Perlman Most:
- “I would have to say my wife, because I really trust her. … when she says it was okay, then I know it was just all right. But when she’s saying that was really something… I know that she means that.” (19:42)
Favorite Comfort Food:
- Perlman recalls his mother’s “Suez Canal”—mashed potatoes with a well of goulash and gravy: “Would you like a Suez Canal today?” (20:24–20:50)
Memories of Passover and Gefilte Fish:
- Humorous take on childhood food memories; Perlman’s mother’s “reek of gefilte fish” (sweet Polish style):
  - “I cannot stand gefilte fish that’s not sweet.” (22:17)
  - “Onion and pepper and sweet and sugar … with jelly thing … she would take the carp and … stuff the skin of the carp.” (22:40)

Cooking Together: Scrambled Eggs with Caramelized Onions (21:14–27:08)

Sharing the Cooking Process:
- Ina plays sous chef as Perlman makes scrambled eggs, emphasizing ample butter and careful technique.
- “The trick is, the more butter, the—” “The more butter, the better.” (21:46)
- Chef’s tip: “The beauty about the scrambled eggs is not to overcook it. … Sometimes I take it off the fire and just cook it like that.” (25:46)
Food & Travel:
- Perlman discusses keeping kosher at home but being flexible on the road, indulging in Indian food because his wife dislikes it. (26:18–26:42)
- On concert days, he prefers a light lunch and snacks later, with simple green room provisions.

Sweet Endings & Dessert (30:15–33:08)

Strawberries Romanoff:
- Ina prepares the classic dessert and explains its surprising Hollywood origin.
- Playful banter:
  - Perlman: “As long as you don’t mix the Romanoff with the scrambled eggs, I think we have a good chance of something.” (30:23)
  - Perlman, folding cream: “I’m just gonna eat this whole thing.” (31:50)
  - Ina: “I think we need to rename this after my favorite prince—Strawberries Perlman. How’s that?” (32:59)
Favorite Desserts:
- Perlman loves simple cakes, seven layer cake, yellow cake with milk chocolate icing, and his daughter’s creations.
Tasting Moment:
- Perlman: “It’s like a concert, you know, It’s a one time experience.” (32:55)

Notable Quotes & Memorable Moments

On Adapting Recipes:
“Since then, I see no more recipe. I’m gonna do something that’s called logic.” —Itzhak Perlman (08:05)
On The Sound of the Violin:
“Automatic. … It’s what you hear, and you’re just making it real.” —Itzhak Perlman (15:56)
Classical Music’s Value:
“Because it’s … like learning history. That’s where we came from.” —Itzhak Perlman (16:09)
Teaching Philosophy:
“Don’t play the music—talk the music… Now you have to say something.” —Itzhak Perlman (17:02)
On Schindler’s List:
“‘Itzhak, it’s John. … I hear a violin. Would you do that?’ … The theme from Schindler’s List, I play it in every recital … It’s very simple, but there is poignant.” —Itzhak Perlman (18:22–19:33)
On Goulash Memories:
“My mother used to make a dish … we called it the Suez Canal—plate full of mashed potatoes, a thing in the middle … goulash in the middle with gravy.” —Itzhak Perlman (20:29)
On Food and Culinary Technique:
“The trick is, the more butter, the better.” —Itzhak Perlman and Ina Garten (21:46)
On Dessert:
“I think we need to rename this after my favorite prince—Strawberries Perlman.” —Ina Garten (32:59)
On Living in the Moment:
“It’s like a concert, you know. It’s a one time experience.” —Itzhak Perlman (32:55)

Timestamps for Important Segments

Ina introduces Perlman/fishcakes/biography: 01:32–06:15
Perlman arrives and reflects on family cooking: 06:15–09:06
First memories of the violin and early career: 12:44–16:01
Classical music and pedagogy: 16:01–17:37
High-profile performances & Schindler’s List story: 17:37–19:33
The importance of family and remembered flavors: 19:36–21:14
Scrambled eggs and food traditions: 21:14–27:20
Food on tour and performance rituals: 26:16–27:12
Making and eating Strawberries Romanoff: 30:15–32:59
Dessert discussion and reflections: 32:59–33:08

Episode Highlights

Generous portions of humor—Perlman’s playful wit shines, especially around food and family.
Vivid childhood stories of growing up in Israel, immigrating to New York, and learning resilience through music and food traditions.
Practical culinary insights—from the best way to cook eggs (“the more butter, the better”) to the magic of remembered flavors and the joys of improvisational cooking.
Musical wisdom—the vital importance of classical music, storytelling through melody, and the humility required to teach and perform at the highest level.
Touching tributes to family, especially Toby Perlman—her influence, honesty, and support.

For Listeners Who Haven’t Tuned In

This episode is a joyful blend of food, music, and laughter—a portrait not just of Itzhak Perlman’s towering talent but his humanity and warmth. Ina Garten orchestrates a conversation that’s both comforting and inspiring, peppered with practical life advice, behind-the-scenes stories, and the shared nostalgic flavors that define the good life.