How to pronounce “leibowitz” in English

Karen Leibowitz: Can you guys hear?

Karen Leibowitz: Would anyone show up?

Karen Leibowitz: I thought you were gonna say a little bit about the first menu?

Karen Leibowitz: Ok.

Karen Leibowitz: Ok.

Karen Leibowitz: So when we first announced this guest chef program, we had kind of big ambitions.

Karen Leibowitz: So Noma is in Copenhagen and the idea of the restaurant is to do Nordic

Karen Leibowitz: So actually we talk a little bit about the importance of our blog in these sections that we sort of privately called sidebars.

Karen Leibowitz: "But the internet is a two-way street.

Karen Leibowitz: In the food industry.

Karen Leibowitz: But I mean so that's sort of a more negative side of thing.

Karen Leibowitz: Well maybe I'll address part and.

Karen Leibowitz: So Anthony is functionally the only bilingual person in the group.

Karen Leibowitz: But I do enjoy seeing him make a joke in Cantonese and I can tell that he has said something funny, even though I can't understand it at all.

Karen Leibowitz: So should I talk about the book and you talk about what's next?

Karen Leibowitz: I think I've seen online people debating whether it's like right to use names like Hai nam Chicken Rice for something that doesn't look like Hai nam Chicken Rice

Karen Leibowitz: And then we all went to China together this summer and we had Hai nam Chicken Rice and I definitely prefer Danny's

Karen Leibowitz: And I mean I know that I don't have a lot of credibility, but on the other hand if you like eating it, what's so wrong with that, you know?

Karen Leibowitz: Yeah, you can.

Karen Leibowitz: Yeah, it was, it was really wonderful for us to see where they came from.

Karen Leibowitz: I'll just say a little.

Karen Leibowitz: Yeah, I think that cooking school is overrated and so if anyone you know is considering going, tell them not to.

Karen Leibowitz: Sure.

Karen Leibowitz: Right.

Karen Leibowitz: What's our favorite restaurant?

Karen Leibowitz: We went there once, it was definitely expensive, but very comfortable as an experience, the, it's one of those things where the service is so good that it stops

Karen Leibowitz: Yeah.

Karen Leibowitz: Where?

Karen Leibowitz: On Irving near 19th.

Karen Leibowitz: I feel like we're always most excited about whatever is new.

Karen Leibowitz: Thank you.

I am Karen Leibowitz.

Karen Leibowitz: So this is what that section looks like in our book and you can see that

I'm really excited to welcome Anthony Myint and Karen Leibowitz here to talk about their new book, Mission Street Food: Ideas and Recipes from an Improbable Restaurant.

Karen Leibowitz: "The traditional preparation of Peking duck involves separating the skin from the fat with a kind of bellows and actually some friends of ours tried to simulate this

Karen Leibowitz: So we were sort of left to our own devices.

Karen Leibowitz: So I guess we were thinking that it might be interesting to sort of talk

Karen Leibowitz: Yeah, so the book came out of actually a friend of ours who had helped out at Mission Street Food many times is the, is an editor at McSweeney's and he really

Karen Leibowitz: Yeah, well, I think there's no system.

Welcome, Anthony Myint and Karen Leibowitz, who are husband and wife co-founders of the Perennial.

female #5: Thank you guys for making the trek down to Google Karen Leibowitz: Oh, our pleasure.

I thought, 'they better be talking about what a good wife I am.'" Karen Leibowitz: "When we got home, I was exhausted to the point of despondency, but

Karen Leibowitz: And then this is the next page where you get the end of the recipe for

Karen Leibowitz: So today we'll be serving the oyster tarragon puree with a little bit

Karen Leibowitz: And I should explain that part of our book is structured as a dialog,