My BarStory - 50 Celebrity Edition Part Two with Michael Symon, Angela and Anthony Russo, and Judge John J. Russo

We interrupt your podcast feed this week for a special My BarStory Celebrity Edition, and we are talking about Hollywood A-listers!  Chef Michael Symon, and Anthony and Angela Russo of AGBO, blockbuster movie producers, are joined by Anthony and Angela's cousin and our President, Judge John J. Russo. As part of Judge Russo's Fit to Practice theme for this Bar year, these old friends talk about healthy eating and their love of Cleveland food. Part two of our conversation includes talk about the best food in Cleveland, and the one restaurant that is best visited after a night out.

To listen and subscribe to My BarStory, visit clemetrobar.org/podcasts.

Transcript

Rebecca Ruppert McMahon (00:03):
Hello, I'm C-M-B-A-C-E-O, Becky, Rupert, man. Last week we shared part one of our, my Bar story celebrity edition, featuring three, a-List Superstars, internationally renowned Cleveland Chef Michael Simon, and siblings Anthony and Angela Russo, who are not only blockbuster movie producers, think Avengers and Captain America, but also CNBA President, judge John Russo's, first cousins. They're back again this week for part two of the conversation. Now the group gets personal about their favorite Cleveland food and their go-to jams. Sit back and enjoy the show.

Judge John J. Russo (00:42):
Michael. So in, in, in simply Simon suppers, there's a whole chapter on dessert. Tell us how you believe dessert can fit into a healthy lifestyle.

Michael Symon (00:53):
<Laugh>, you know, I mean, dessert's tricky because everybody loves it, but sometimes it's not always the best thing for you, <laugh>. Yeah, right.

Judge John J. Russo (00:59):
I think I heard Angela say that, <laugh>.

Michael Symon (01:02):
Yeah. You know, it's like, I mean, who doesn't like dessert? I like, it's, it's funny as I've gotten older, like when I was a kid, oddly enough, did not have much of a sweet tooth, you know? And like, after I turned 50, you know, so for the past five years, like my, I've, like, I crave dark chocolate now. Like, I don't understand, I'm never like, I never even ate dark chocolate my whole life, <laugh>. And then at 50 I'm like, God, I need some dark chocolate. Something <laugh> with my brain happened. I, you know, you try to moderate those things as best as you can. You know, I like, I have two grandkids now, and, and kids love sugar. Like, I mean, like, like we, like Emmy is five now, and like I remember when we, you know, she we're like, man, shes everything.

Michael Symon (01:44):
She eats vegetables sheets, sushi sheets, like everything. And then all of a sudden one day she discovered sugar and she was like you know, oh, like I'd make her something. Like she would cook in the kitchen with me and like, I used to make these little like smoothies for us that were just fresh fruit and, you know, blah, blah, blah. And then in the morning and like Greek yogurt or whatever. And then she would be like popup honey <laugh>. You know, like, it was like she discovered sweet and she's like, everything else sucks. I just want sweet. So, and I think all of us are like that a little bit to a point, but it, it's just about, again, it's about balance. I mean like, you know, the, the mental health I think was a great thing to bring up too. 'cause All these things are about balance.

Michael Symon (02:26):
It's like, you know, I wake up every day, wake day I, I try to get my workout in, I try to meditate, I try to stretch and then like start my day, you know, 'cause that's helps bring me clarity as much as the food does. The thing about the third is, for me at least, if I have one bite, if I have one or two bites, I'm good. But like, if's easy to have 10. And when you cut sugar out of your diet, you realize kind of how evil sugar could be. 'cause It's like the only thing I've ever cut out of my diet, caffeine included at one point that like, I had a migraine for five days afterwards because it just, so I feel crushes your system to some point. So I'm just careful with it. And I, I think that's how everybody, it's easier said than done. I mean, don't get me wrong. I, you know, I will eat a quarter of ice cream in a sitting you know, in Long Island. I mean, now you've got 'em everywhere, but they have those Tates cookies. Have you ever seen the Tates chocolate chip cookies? Yeah. Yes. Yep. I mean, I could house a bag of those things like <laugh>

Michael Symon (03:30):
Like that, you know, like, yeah. So what I try to do with desserts now, it's like, okay, I take two cookies, I set 'em down and then I like give 'em to somebody and I'm like, hide 'em. I don't care where you hide them. I don't care if I ever find them. You know, someone will find them at some point, but just get 'em away from me. Yeah, because I, I don't have willpower with those things as much as I tend to with most other things. How

Judge John J. Russo (03:52):
About this your favorite food memory? So I'm just gonna give you mine 'cause it kind of ties into your Michael and, and into Angela and Anthony's is coming home on a Saturday night maybe out having a nice time with with friends and knowing that there is gonna be a pot of sauce on the stove. And mom always left one loaf of bread. So out of the nine of us kids, you know, we knew that Saturday night you could come in and do a quick dip of bread and warm up some sauce or something before you went to bed. And when the loaf was gone, it was done. You couldn't go into stash of any more bread, but whatever was on the table. So I think it was her, her way of driving us home earlier than than later so that everybody could dip their bread in the sauce <laugh>. So that just one of my favorite food memories. <Laugh> favorite food memory that you have. I

Anthony Russo (04:46):
Don't wanna draft off of you, John, but yeah, so I, you know, we used to call, call it soo and bread. And I don't, you know, I don't remember, my mom didn't do that on Saturday night, but I remember every Sunday morning while the sauce was cooking, as the sauce was cooking for hours, you know, you can get some bread and start to dunk or do get, get it laid allowed and put it, pour it over the bread or something. That was, that was always extremely fun,

Judge John J. Russo (05:13):
Great memory. All right, Michael, I'm going to you, I'm gonna give Angela a chance to think,

Michael Symon (05:17):
Well, since we're all talking about Sunday sauce, I'm gonna change it. But that like Sunday sauce and Cathal, that's probably my number one. But right there, I'm gonna say Tide at one is, you know, being Greek and Sicilian, you know, baklava was a thing. So my mom, there's not a doubt in my mind. I've had millions of Baklavas all over Greece, America, you name it, I've had it. No one makes a baklava as good as my mom, period. Like I've never given anybody a piece of her baklava that, that didn't say, this is the best baklava I've ever eaten. So when I was probably around 12, she was like, I'm gonna teach you how to make it. So she taught me how to make it and I, I actually picked it up really quickly, which was great. 'cause My mother, because she is a Mediterranean descent doesn't always have, she, she had a quick fuse, let's just say <laugh>, you know, so, but we grew up in a neighborhood you know, I was born the first part in Cleveland Heights and my dad grew up in Cleveland Heights, and then my parents moved to the west side because my dad worked at Ford.

Michael Symon (06:27):
So I ended up, you know, in my, you know early teen years on the west side and all of our neighbors ba like we were Greek and Sicilian and everybody else on our street was like Irish or Polish basically. So the people that lived on our street, my mom was gonna take, teach 'em how to make bba. And this is more of, I guess a food fail memory than maybe a food memory. But watching everybody, but my mother and I make baklava was like high comedy, you know, at that age it was like they just couldn't do it, you know, the fi game. My mom, she's getting aggravated. She's like, what's wrong with you? She's cursing at them in Greek, which they don't understand, but I do, you know, like, oh, that's the word she says when she's really at dad that she is, you know, like, and it was, it was kind of like looking back, it, it was kind of like one of those moments where I'm like, oh man, I'm good in the kitchen because at, at 12 years old, I could for whatever reason handle this philo dough and make the bva at almost the same pace as my mother, but everybody else she's trying to teach to make it tos, it's an epic fail.

Michael Symon (07:35):
Yeah, so it was really the first time in a kitchen that I realized like, I'm really comfortable here.

Judge John J. Russo (07:41):
Alright, Angela.

Angela Russo (07:42):
All right. I mean, obviously the sauce and bread, how can that not be it? That's where my brain was first <laugh>. Even sometimes it was like Wonder Bread. I remember being on Wonder Bread and it was still amazing, <laugh>, but there's one memory I have where my, my mother's parents, our mother's parents lived in Parma on the west side of Cleveland. We lived on the east side of Cleveland in Mayfield. And if you're from Cleveland, you know that making the journey from one side of the city to the other is like the Odyssey. Like it feels so far apart. And so oftentimes we didn't see our grandparents save for Sundays. That was the day that we went over to see my mom's parents every week. And we would sit and chat with them, and then we would eat dinner together. And it was, you know, always our family as a whole meeting with, with them.

Angela Russo (08:28):
So there was a big group of us. And when Joe, our brother was in high school and able to drive, and we, we were asking my grandfather and grandmother about some of the recipes and they said, why don't you guys come over here next Saturday and we, we can show you. And so we drove over there on a Saturday and I remember we started with Mechi and they put like a big pile of flour, you know, on the kitchen table. And they just started talking, Joe and I, through each of the recipes that they make each week. And I remember being really struck in that moment because it was just the four of us. Their kitchen and their house was always such a large gathering. Like I hadn't had that intimate sort of connection with them until, until that day, strangely, because it was always just such a big group gathering. And so it's always stuck out in my mind that day and how special it was. And I still make the recipes I learned from them on that day, you know, for my own kids. And that was a, that was a really special moment for me.

Judge John J. Russo (09:27):
How about your favorite or what you would consider to be a highlight of Cleveland Cuisine?

Anthony Russo (09:33):
Well, you know, we, we have to confront this question a lot. 'cause When we bring, when we shoot things in Cleveland, we're typically working with a lot of people not from Cleveland and some, some of whom are new to Cleveland. So we're very much like, you know, ambassadors to consider all things Cleveland, I including the food. And so, and that's always a big part of the experience for everybody. Cleveland has amazing food and certainly Lola has always been a highlight of, of where we like to take people, where we like to go. But I will say this in terms of like, you know, sort of day-to-Day food that new people get to experience when they come to Cleveland, the things that I notice they respond most strongly to are the classics, right? It's like Slimes corn beef. Everybody's like, oh my God, I've never had corn beef like this. And prestige Pizza too. They love it. Like a lot of people aren't familiar with like the old school, like Italian Bakery Pizza, which is on a sheet pan and very little cheese served, served room temperature. Like a many people like don't eat that type of pizza regularly. So when you give them that, that, that from Presti, they're, they have a similar reaction to the Slam, his corn beef. It's like something common and simple, something they've had many, many times before, but for some reason this version of that is like really striking to them.

Judge John J. Russo (10:58):
Yeah. Hey, so Anthony, I have a, a friend of mine who's a photographer and I had him take photos for my courtroom and he, he blew them up SIA and one of them in the very corner that as I sit on my bench I could see to the right is Presti just a sign and it's a shot down Murray Hill or up Murray Hill and Prestige right there. So when you said that, it brought a smile to my face. Yeah. Sweet. Angela, how about yourself?

Angela Russo (11:26):
Yeah, I mean, I think another one that I was, that came to mind that people respond to coming in from out of town on our cruise are the sandwiches at paninis. Because it's almost like the audacity of putting everything into one sandwich, being able to eat it that way. It's just like mind blowing to them. And so that's always, and and also it tends to be at nights when the crew is going out and letting off steam together. And then you find yourself at a paninis at one in the, the morning and

Anthony Russo (11:53):
Yeah,

Michael Symon (11:54):
Never eat one of those sober, by the way,

Anthony Russo (11:56):
<Laugh> No, right, don't <laugh>. Well, the problem is, everything we're naming right now isn't the healthiest food in the world, but for some reason

Michael Symon (12:05):
Made one of those sandwiches sober. I'm like, what the hell is it? I,

Anthony Russo (12:10):
Right.

Judge John J. Russo (12:11):
Moderation. Moderation.

Anthony Russo (12:13):
You don't be one of those sober. Our brother Joe is like the only person that loves panini sober, I dunno. Oh,

Angela Russo (12:19):
<Laugh> in the light of day. <Laugh>.

Judge John J. Russo (12:24):
Yeah. That's great. Good memory. How about yourself Michael?

Michael Symon (12:27):
You know, for me, I, I always think it's interesting 'cause like, you know, most mid to major cities have some form of a little Italy. So, but like, I think when I bring people to Cleveland, especially chefs you know, not a lot of towns have that Eastern European background that we have. So like, I always bring 'em to the market and get 'em some K Basa 'cause it always blows 'em away. I go to the back part of the market to Frank's and, and get a bratwurst on a hard roll with with Burman's Mustard, which is always like, to me that like screams Cleveland. And then I used to bring 'em to Hot Sauce Williams, but a closed, but like a classic Cleveland Polish boy, you know, the, the the, the Kobasa with the hot, it's kind of like, it's kind of, I, I think, I don't know this, but my guess is that somehow the p panini or that place in Pittsburgh that doesn't too, was based off this Polish Boy sandwich, which is a Cleveland sandwich.

Michael Symon (13:27):
It, which is, you know, a Bun Ki Basa coleslaw fries and hot sauce, you know, on the bun, you know, and then the Polish girl is the same thing, but with minus fries add pulled pork. But that was like, it's kind of like a, a Cleveland Staples sandwich that used to be around in the, you know, the east side old school barbecue joints or some of the food carts and stuff like that. So when, when I bring 'em to Cleveland, I guess I like, so, you know, Eastern European sausages is probably where I go and, and like the great choices of mustards and Sokolowski isn't around anymore, but I used to like bringing 'em to Sokolowski and get 'em like a pierogi and a stuffed cabbage and you know, that kind of stuff. And then take a giant nap.

Judge John J. Russo (14:12):
Yeah, there you go. The nap in there. Alright, so here's the last question. Throw you a curve ball. So in January in my Fit to Practice article, I'm starting to write I think my article is gonna be What's Your Jam? So I'm gonna ask the three of you. You're gonna work out, you're in the car driving by yourself and you're singing a song, even though you're not hitting the notes and you're thinking, I just am killing it here with this song. What's your jam? Who's your artist? Who's your song? 'cause Maybe I'll plug you in my January just with your jam. So if I'm gonna go my jam is, you know, Bruce Springsteen, I'm gonna, I'm gonna pop the boss on, I'm gonna sing you know, some song as I'm driving and and that's my jam. So what's your jam?

Michael Symon (14:58):
You know, I I was born in 69, so I am an eighties kid. So, you know, I am not afraid to say that I do have a devoted love to the hair bands. So to me it would probably be Van Halen. You know,

Judge John J. Russo (15:13):
Nice. Over

Michael Symon (15:14):
The years Sammy has become a, a dear friend, so I tend to lean towards Sam, but Sam or Dave Van Halen, I'm happy either way. It would probably be Van Halen very loud. And <laugh>, I, the good thing is, is when you say sing the David Lee Roth versions, you could miss the notes because he always did too, <laugh>. So I don't feel bad about it. I know that that's the, the Eddie Van Halen and Alex Van Halen and all the great musicians in the back will, will overcome my lack of lyrical talents.

Judge John J. Russo (15:46):
All right. Angela, what's your jam?

Angela Russo (15:48):
Oh man. I mean, I would go with the boss as well. I like anything that reminds me of growing up in Cleveland, and I think that, you know, Bruce Springsteen is, is as close as I can get to that. And that's typically when I find myself shouting at the top of my lungs in a car. It's like when I have the nostalgic quality that's awesome to the music. I think that's a great answer. I do it with you too, a lot. I think, what else? I like a little oasis

Judge John J. Russo (16:16):
<Laugh>, you're gonna throw a little swifty in there. You gonna swing sing some Taylor Swift for us, Angela, maybe

Angela Russo (16:22):
I, I know I I wish like I was with Taylor Swift as, as most folks are, I let my daughter school me in that though. Yeah,

Judge John J. Russo (16:33):
There you go.

Michael Symon (16:33):
I mean, see how we're all from Cleveland, we should be saying bone thugs and Machine gun Kelly, by the way. <Laugh>, right,

Anthony Russo (16:39):
Right.

Angela Russo (16:40):
That's,

Anthony Russo (16:41):
It's like, it's funny, like two nights ago, I just took my 13 year old son to the Travis Scott concert. He loves Travis Scott, but that's not my jam. <Laugh>, I listen, I, I don't mean to be repetitive, but I have to say this with you because growing up you, John, were like the biggest Bruce Springsteen fan that I knew. And having, being a couple years older you were into Bruce Springsteen earlier than I was, and a lot of my passion for him and my discovery of him came through sort of your interest and passion for him. So I remember that very clearly. And yeah, it's been an enormous presence in my life ever since his music. And still to this day, he's the jam.

Judge John J. Russo (17:28):
Very good. Well, I, hey, I love that. I had a little bit of influence on, on you two, so, hey, thank you so much. Thank you so much for being here, for making time for us. Really excited that the three of you could join us and tell Joe he missed out, but we missed him. And you guys were awesome. I just loved the opportunity to do this. So I hope you all if you're traveling, have safe travels for Thanksgiving, but enjoy the family over Thanksgiving and the holidays coming up as well. Thank you.

Rebecca Ruppert McMahon (17:58):
Thank you Judge Russo, Anthony, Angela, and Michael for such a fun and informative conversation. That concludes another episode of my Bar Story brought to you as part of the C MBA's ongoing 150th anniversary celebration. Visit ccle metro bar.org/legacy one 50 to find other ways that you can join the celebration. See you next week.