Table Manners with Jessie and Lennie Ware - Kurt and Wyatt Russell

Episode Date: March 11, 2026

It’s a family affair this week, we have acting royalty Kurt Russell with his son Wyatt Russell here to talk about the brand new series of their hit Apple TV show. We’ve already had Wyatt’s sister Kate Hudson join us, we’re only a few steps away from ticking off the full family (Goldie next?). We covered everything from Kurt being a trained pilot, Wyatt never wanting to become an actor, their joint phobia of spiders, eating ready meals while filming in Australia, being wine & cocktail entrepreneurs, and we even find out that Wyatt took his very first steps on the set of our all time fave film - Overboard! We absolutely loved having this gorgeous father and son duo join us, looks like we’re getting closer and closer to an invite to THAT epic NYE party…! The new series of Monarch: Legacy of Monsters is streaming now on Apple TV now. Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Tabermanagh's. I'm Jessie Ware and it's a lovely sunny day. Spring, spring, hathsprung. Today we have Kurt and Wyatt Russell, father and son, who also play the same character in the Apple TV show Monarch, Legacy of Monsters. They play Leeshaugh and it's this kind of Godzilla, Kong, scientists, relationships, it's all of it. And so they play the same character but at different stages of their life. So, we're just, Wyatt is playing Lee Shaw when he is post-war 50s younger, and then Kurt plays him when he's, you know, mid-60s. So we've got them both coming on. And, you know, we've had Kate's Hudson.

Yeah, just need Goldie now. Just need Goldiehorn now. Yeah. Very excited to have them. Me too. You have cooked today, Mom. I've cooked today. What have you made?

For my heart, Rob. Well, we do love Kurt Russell. Overboard is our ultimate. It's love. It was our family film, wasn't it really? Is that inappropriate or not? No, I don't think so. We all loved it.

I think it was... Got something for everyone. Something for everyone, yeah. I've cooked John Gregory Smith. Good old John Gregory Smith. I love you. It's a prawn with Orzo. Okay, great.

And then I've made a little gem salad with a chive vinegarette and pickled red onions. Where'd you get that idea from? I just looked up, I've got two bags of chives in my fridge. So I looked at little jembourg. gem and chive and it came up. Wow. My breath is going to smell fabulous. Yeah, it's very garlicky. And then I've made a chocolate whiskey cake. Wow. Which is basically a chocolate cake made with cocoa, not chocolate cocoa. Okay. And then you make a milk and whiskey soak and you pour it over the top. So the whiskey sinks into the cake and then it's got a caramel glaze. Yum. Yeah. Well, it looks if it's going to be great.

We'd made another cake. yesterday, didn't we, Mom? Yes. Have my son's seventh birthday, laser tag, Greenwich. Fab, haven't played laser tag in years. Yeah. And I was taking it quite seriously. Well, the millennials do, darling.

Are you a millennial? Yes. Yeah. Why did they take it seriously? I saw them pushing young children out the way so they could look at their scores. Yeah. They were like, push them out the way. I said to your daughter, you need to have more of a killer instinct, darling.

Yeah, my daughter needed to get, yeah. She did all right in the end. She did all right. It was very fun. But yeah, we made a. birthday cake. Well, I kind of made it actually. You made it, darling. But you it was delightful. You kind of executive chef to me. Yeah. And told me what I was doing wrong with my butter icing. It was fine. It was a football pitch. I've realised that basically

with a kid's cake, the more shit you throw on to it, the more it looks like you've made an effort. Yeah. And they liked, I washed all the little figures later. So you could keep them. I'm going to be stepping on that in my, uh, Fee. No, they were just on the top. That and the new Harry Bottle Lego that my son got. Kurt Russell and Wyatt Russell coming up on table manners. Wyatt Russell, thank you so much for being here. For having it. Yeah, this is so.

Yeah. Mom was saying we just need Goldie and then we've near and Oliver and then we've nearly had the whole family. How many siblings have you got? Three siblings. So it's Oliver, Kate and Boston. Okay, we need Boston, Oliver and Goldie and then we've done it. That would be a fun.

That's a fun group. Boston's a good podcast. We need Meredith here. Wyatt's why. Oh, you're right. How is Meredith with your two children that are full of Germs. Yeah, she is the rock of the family right now.

We've traded off. She was doing work here in London. Before me, I was with the kids. Now it's her turn to be with the kids and they're all sick of course. It's a bummer. But she's got the immune system of like a god. But you don't. No. Right. I get the man flu.

You know? And it's like, I go down and I'm like, I'm sorry. I'm a useless human being. I've got the, I've got, it's just the nasal now. It's no longer the sick part. I've got nasal spray coming out my ears upstairs if you need any way.

Okay. Yeah. Do a little nanny pot and... Oh yeah. And what's it? They're really unattractive Neil Medd. Oh yeah.

I love it. I mean, it's so satisfying with the crap that comes out of your nose. Oh yeah. It's amazing. No, sorry. But just don't use tap water.

That's the one's advice because of like the brain amoebas you don't want. Oh, God. You don't want the brain amoebas. You don't want the brain amoevets. Kurt's watching my mum deal with the dinner. Can never have too much butter.

Wow, that is a lot of butter. Ah, yeah. Really? Very good. It's like a huge... Anyway, thank you for being here. Whilst mum is dealing with... I think we're having some kind of paella thingy, something.

Let's start at the beginning, because we don't have you for too long. I want to know about both of your childhoods. So let's start with you, Kurt. Who was around the dinner table and what's a very memorable food memory. Well, in 1959, my grandfather on a barbecue

that he made himself, he won the World's Outdoor Cooking Championship. God, you're such high achievers, all of you. This was, you know, he was a great check. Wow. Yeah, he built a log cabin in Maine in 1939, and we were there a lot. Yeah.

And that's where we kind of grew up as very young. But we would go back once my dad moved the family, to California because he had him an actor after he played baseball, then we'd go back and see them quite often. And as the years went by,

you know, it was always great when Buddy, who was my grandfather, he has his son's name Buddy. Buddy would always cook for us. And it was so that was big in our family. It was I can always remember is he was one of those that was like, there's still some

left there in the middle, you know, so we would all have to, you know, finish up whatever had cooked. But he was a great chef. And he had a really renowned hotel on Cannebago Lake, where for many years in the beginning, from the early 1950s to the early 1960s before union laws changed, he had one of the most famous buffets in the United States. Which I didn't believe until I saw photos in my grandmother's, grandfather's photo album, when Lulu was dying. We were going through the photo. those.

And I was like, where's this? And it was like, this epic. I mean, it really was like as epic as they described. I was like, oh, my God, it was epic. Please, can you describe it to the listener now? Cannebago Lake was a five mile long by one mile. It's still, you know, still, it's in a different arrangement now. There's 31 cabins.

And it was a main lodge. And on Thursday nights, he had this buffet. And they'd fly in from Florida, from San Francisco, from, New York. He had the first float plane base in the state of Maine. So he had been flying people up from Boston and New York and Chicago and whatever.

But once he got this going, people would come up literally for they spend the night and have the buffet. The buffet was fantastic. It was amazing. And you ate the buffet. Did you ever get to eat at? No, because by the time I worked there as a bus boy

and worked behind the front desk, he was unable to do it anymore because of the union laws had changed for the chefs that were working on the buffet and they didn't have enough time to make it so he said if I can't do it right then I'm not going to do it so it stopped around 19 I don't know 19 maybe 62 yeah I remember seeing a photo that said 1996 yeah it was and that's like but but it was a truly like an incredible buffet. It was incredible. So what would be served on the buffet? Just a barbecue every night.

No, no, no, no. This is fine dining. Fine dining. It was up in, and it's nine miles from the town of Rangley, which was 900 people. Oh. And so they, you know, it wasn't easy to get there. He had built, he helped build the airport that was nearby where you could have, you know, private own airplanes to go into.

And then you, you know, get a ride. to Cannebago Lake Club. And they had and it was, I mean, this was a meal for. It sounded like one of those, like, it sounded like an early version of one of those ecologists that, you know, now people spend lots of money to go to. But it was, it sounded like at the time. Yeah. First fly fishing only lake in the state of Maine.

And he had high, you know, high, real high level people coming in there for this, for this buffet. It was, it took up a whole room. Wow. The buffet itself was, went all the way around the room. I love a buffing like that. So when you say what did he have? Always there was lobster.

Always there was... I mean, I don't remember it because it was before I really paid any attention to anything, you know, in that regard. But I know that it was world famous. And did you learn to fly because you were inspired by... You fly day. Yes. Yeah, I used to.

Yes, I flew for 30 years. And I never really knew why I... I flew or why I started flying, but I took my certification for my medical. And the doctor asked me an interesting question. He said, you know, why did you get into flying? I said, I just had this one instance where I was hunting at a guy's place. And he said, you know, you could fly over here in probably 25 minutes rather than the two and a half hours it takes you to get here. Got me to thinking about it.

And I started flying. And then the medical doctor said, do you have anybody in the family who flies? No, but I said my grandfather was. national stunt champion the same man was the national stunt what they called stunt flying then which was aerobatics champion for six years and he he stopped logging hours at 55,000 hours and I said I'm you know talked to buddy about all of his a lot of his flying and stuff and he said you'd be surprised how many guys I asked that question who don't know why they got into flying who had somebody in the family who flew and I just you should fly then you're my dad oh what's you're all right I'm like

If there's something you want to do, do it. Well, no, I mean, we'll talk about all your extra, you know, curriculum hobbies that you both have, whether that's wine or cocktails and violin making and then like just being like pro sport people as well, whilst also being like international superstars on the screen. So you do everything. But, well, now to you, Wyatt, family memories of food around the table and who was there? You know, it's been a, it was a weird point of. intention with my wife and I.

Oh, okay. Because we grew up not having, everybody's schedules were crazy. And my brother's 10 years older than me, Kate 7, Boston 6. Oliver's 10 years old than me. So everybody had different schedules. I'm the baby. And so we always, we would have dinner a lot around the TV. And we wouldn't have like sit down dinner, like, here's what it is because our schedules

just didn't allow that. My wife had it very regimented. Like, Carrie, your sister got the cups of milk. It was Meredith's job to do this. And that was every night. And her mom cooked every night. So what I remember is the fun of like the chaos around dinner. And then my grandma, you know, always had a few recipes that I really remember because

then my mom would make my grandma's recipes. Is your sister when she came on the podcast talked about? Yeah. Grisket. Grisket. A brisket. Yeah, grandma's brisket was like, a very distinct taste.

I can't explain it at all. Great, amazing. Okay, okay. It was like, it wasn't like, it wasn't very fatty brisket. It was like, and so it wasn't like fall apart in your mouth brisket. It had like a texture to it. And then Shepard's Pie was another big one. I thought that was an English thing.

It was something that we had a lot. You got to understand. Goldie is a hell of a cook. Yeah. I mean, she's, especially with game. Really good. And she makes a beef stew that, like, is unbelievable. And then the other thing...

You got some pressure on here. The other one that is American and has American in the name. American Chop. American Chopsooey. It was like, so basically, it's like a, it's like a homemade hamburger helper. I don't know what your guys would have. Hamburger helper was like, you know, you do ground beef, and then you put.

in curly noodles yeah but but hamburger was like in a packet but this is like a fast bolognese but you cut up carrots and cut up salary peas yeah and tomatoes and you mix it all in together and mix it all together and it's quick with macaroni

noodles and I I never made it for buddy and buddy was hungry like a week ago and I was like I want to make buddies like American chop and we made it and our neighbor our neighbor's daughter as well had it and like they were like loving the American chop I was like, yeah, it's awesome.

It's great. Do you think what makes it so delicious is the hamburger help? Is that like a sashet of like? Yeah, so we don't use hamburger helper, but it tastes like hamburger. And what kind of spices are in that? Or like garlic powder? Garlic powder. Cuman.

Okay. Paprika? No, no. No, no. No, no, it's not cumin. Not cumin. Not human. Yeah, I'm in the chili world.

Yeah. Maybe I think there's nutmeg in there. Okay. But it's not a lot of spices. Okay. It's very basic. The whole point is that it's like basic, basic. We do need Goldie here.

She knows her stuff. She can talk, she can talk cooking with you. I mean, I think we have to put it out there that overboard is probably on those loved film. I think how many times have we watched it? I mean, like hundreds of times. We've been a bit miserable. We'd watch overboard. Every time I turn on, we just were flipping through the TV the other day in New York.

And I was like, well, there it is. Like overboard. Still there. It's classic. Yeah, people still watch it. And you were so mean. I was so she. I was so justified when she was mean.

We knew you were going to fall in love, obviously, from the beginning. That was a wonderful screenplay. And I thought it was like one of Goldie's greatest performances because she plays such different people, but the same within the same person. And you were a couple by then, though? Yeah, we got together in 1983 on a picture that she was producing, and starring in called Swing Shift.

I got cast in that, and then we met there, and then three years later, why I was born in 86. So this must have been 87. I think I was like... Late spring of 87? I remember the story goes

that I took my first steps on that movie. No, no, no. They had a trailer, they had trailers set deep to each other. I've seen pictures. That's how I'm remembering in my mind, but like I have a picture of mom going, you know,

her face, you know, we had that in a photo album somewhere, but it sticks me. Like, I must have been my first steps or something. Oh, well, you did take your first steps on that, yeah. Gosh, you're set from a baby. Yeah, you couldn't ever be anything but an actor. I mean, there was probably sort of, yeah, I was. Yeah, well, yeah, when I was, I played professional hockey for a few years. I would stop when I was 23, 24.

Ice hockey. Okay, yeah. Not feel hockey. Yeah. Field hockey's not hockey, sorry. I know field hockey's very popular, so I don't want to offend anybody. But, but ice hockey was my game. And, yeah, I played in Canada and the United States.

Which is like the top place to probably play. You play in Europe, too. I'm just going by heated rivalry, so I'm just going with like Montreal. No, Russia and Sweden and Czech Republic. Like all of these countries, they have like very vibrant hockey cultures, Finland, Sweden, very like international sport, at least, you know, Scandinavian. and Lee International. But in Canada, it's a religion. And so when I was 15, where you went at that time, now there's more places to go. But where you went at that time, you really did kind of have to move

to Canada to play if you wanted to further your career. And I was good at it. And that was what I wanted to be since I was five years old. So being on the sets was not like, it was fun. It was fun, but you were like, I'm at mom and dad's work. It was like the office. Yeah, no, it was fun. I mean, it was like, it was a really fun experience to drive a golf cart around and, you know, drive the actors to set and wander around a back lot. Snacks were good, I'm sure. Snacks were amazing. Cheeseburgers on demand, you know, like, it was fun. But I didn't see the acting part and be like, I want to do that. I have no desire to be in the spotlight. You know, that's not, I... How's that working out for you? What?

Pretty good, because it's more... Honestly, the better thing... get the less I have to be in the spotlight, meaning I can just do the, I can just do the, like, I don't have social media or anything. Fuck you. I just don't care about it. It wasn't for me. Because I just like doing the thing that I, I do. I like playing hockey and being a hockey player, but anything outside of that, it was

like, I didn't care to portray myself as anything other than what I was doing. The same thing with acting where I got a lot of pressure in the beginning. You know, you got to do it. You got to do it. every time I wouldn't it would be like I don't know I got that job I'm like they didn't seem to care you know nobody really gives the fuck uh sometimes they can hurt you more than it helps and uh for me it just didn't it didn't make sense to do and meaning I just did it the way I really felt like I wanted to do it especially after hockey you get very micromanaged by coaches and

the process of that felt micromanaging so when I went into went into film uh after I got hurt it was like, well, I'm doing this my way, or no way. What was the first job that you got? The first job that I really got that I auditioned for, I was like, okay, I'm going to try this out, was a movie called Cowboys and Aliens, where like you blink and you miss me. But I got that and I got a law and order.

Okay. Well, that's kind of a rite of passage. Oh, yeah. And I was pumped. I was like, oh, my God. I was like, this is awesome. I'm like, you're in a Cowan movie and Law & Order. Like, this is going to be great.

What was your character in Law & Order? I don't remember his name, but he was in a, he was in over his head kid from like Seattle, who was in a bling ring that was, Lindsay Lohan's mom got robbed or something. Yes, I remember there was a Netflix show called Bling Ring wasn't like, yeah. Yeah, so that was based on, you know, so I was the, yeah, I was the prequel to the bling ring. Okay. And I steal her jewelry and I get shot and I like had to be dead for two days on the ground. You know, it was very, it was like this hilarious, you know, kind of cheesy roll.

But I was like, I'm going to make this as good as I possibly can. And then I got this Cowboys and Aliens movie. I could play in them, you know, it was awesome. And then two years of nothing. I was like, oh my God, this is not going to work out for me. And then I got something else that changed my life. But that was, those are the first two things that I really worked. on and tried out for and got.

And it was interesting because what made me be like, this is an amazing industry. I didn't, I wouldn't say I fell in love with acting. You got to understand that you're looking at when you grow up and you see the other side of it. And you were like I was as a human being. It's not everybody. My sister wasn't this way. You know, especially she's my sister.

And I'm not. And, but I didn't like what I saw. I didn't enjoy some of the things that I saw. I didn't like not going to, well, I didn't like being able to go to hockey games with my dad and have it be like. To share him.

I kind of all. I just wanted to go to the hockey game with my dad. Yeah, okay. You know, I didn't, you know, some of the people that I met,

even at five years old, some people, you'd be like, I don't know, you don't feel like an honest person. I just didn't like being around it. So I didn't take to it the same, same way that people would think.

So coming back around to it, that, you know, it really was, I'm going to do it my way. And I realized that, oh, well, as I'm getting older, that I really was sort of just cutting my nose off just by my face at times, you know, like, well, I do like this. I do enjoy the creative aspect of it. Thank you. Learned to be, you know, but I didn't, I didn't start off going, oh, man, like, this is amazing. Like, you know, the work, the incredible. I just sort of looked at the other side of it and said, well, I don't know if I want to live my life like that. And I've been able to skirt most of it.

I have my own kids and we do things our own way. But, you know. How is that for you and your kids? I mean, because you must have people coming up to you when you're out, right? Or is it people quite respectful? Yeah. I think people are more. Yeah.

I think that people aren't. Cheers, darling. Cheers. Cheers. Thanks for having us in your own. And to the success of the new monarchs. Legacy of monsters. Legacy of monsters.

Yeah. Yeah, I don't think, I do think that. I do think the people know that I'm not or they don't see me every day or, you know, and I think that they're more respectful of coming up and I probably don't, I don't give off a vibe of like, hey, you know, I usually have a huge beard and long hair and, you know. Do you? Yeah. It's horrible what I look like.

Very scientist. Playing a part. Yeah. I'm playing a part of the scientist. Yeah. I like that. But, yeah. Let's talk about the Apple show.

You're in your second season. Congratulations. It's high budget. It looks very, I mean, there's Mons. Come's coming at you. Godzilla, fucking Raptors. Like, it's big. But you need to explain it for a 74-year-old woman.

I'm so glad to hear you. Yeah, totally. I've got a few weeks of being 74 myself before I turned 75. So here's to that. Yeah. You guys are not insured in that. Yeah, you wait. It's a, it is big.

It is epic. I mean, this was one of the things that Wyatt and I looked at before we joined in the process of making the show in the first year. We, we didn't, neither one of us really sparked the idea of the movies. They sort of, they have their own niche and they are what they are. But we looked at it and said, you know, know what about that, but then we read what they, and heard what they wanted, spoke with them, they what they wanted to do.

And we felt that in that regard, we could bring something to that show that would be very strong. And that was to be, play the same character. Yeah. In something that grounded it in, in relatable human aspects.

These are real people having to deal with a real situation, which is a simple sci-fi idea of what if this really happened? It wasn't just a monster MMA fight. that these people are having to deal with this. What's an MAA fight? It's like like boxing and kickboxing and karate

on it's like gloves on a very large level. What does MAA stand for then? Mixed martial arts. Do you do that in your third time too? God not. Not yet. I used to take karate. I was he did.

So you're good with that big spider? My dad did a movie called Tarantula No when it comes to big spiders That's his world in Australia Oh god So we were in Australia Oh yeah We were so

Oh my god Such a wuss When they come with spiders and snakes I do not like them But I'm on that Yeah we together We share some sort of DNA Past past thing that links us to

Spiders are bad snakes are bad And my son, we were sleeping in bed And my son wakes up And I'm kind of waking up too And my son just looks up And he's four at the time And he goes Wow, it's a really big spider

And I was like, what? And he's like, it's a really big spider And he'll look over And there's a spider the size of my head Oh no, no Just sitting on the wall And I was like, whoa, that is a pig spider And you're trying to be calm for your kids

So they inherit the genet No, but except I'm like dude we got to figure this out and he's like no it's fine and I was like what do you mean it's fun and then that night it didn't move that was the other thing it just stood there was a little bit more long this spider's bigger than my hand why didn't you get someone to take it out there's no point it isn't back the next day I don't know I mean like I got in through the cracks I don't know apparently they can make themselves real flat I got a bowl and like a stick and like tied the stick that's how big it was you had to get a bowl it wasn't a cup like this way wouldn't fit over in the spider. You had to get something like bigger than this. I'd move room. So I did. Okay.

I was like, buddy. That night, spider was still there and had moved to another wall. And I was like, bud, we're not sleeping in this bedroom tonight. And he was like, no, I want to sleep in this bed. And I'm like, we're sleeping downstairs. This isn't going to work. And he's like, you can sleep downstairs. And I was like, so you're going to sleep up here alone with the spider.

And he was like, yeah. Yeah. He's like, we're, and I was like, he's like, he's like, he's like, he's like, He won't. He's not going to do anything. Spader's not going to do anything. And I was like, how do you know? I was like, what if it crawls over your head in the middle of night? And he was like, yeah.

He's sounding like the adult in this situation. A hundred percent. So then we fall asleep. And when he fell asleep, I picked him up. And I was like, fuck that. We're not sleeping in this room, dude. Like, I don't care what you say. Did you identify the species of this species?

Yeah. Is it a huntsman? Yes. Wait, make him up. Way to go. Well, no, that's the killer one that you don't want. No, no, no, no. So huntsmen actually do not, are not as poisonous as people think. Why are they called huntsmen then?

Because they hunt the bugs. They're very good bug eaters. And they're actually very good to have in the house. I learned all of this after. They're not little child eaters. There are those two. We all watched arachnophobia when we were younger. Yeah, yeah.

Aragnophobia. Do you remember that? No, no, but I woke up this morning. I had this crazy dream. I won't go into it, but it was hysterically. funny. Oh, that's good. And in the dream, I was trying to get the word arachnophobia. You're well-che-cutt. There you go. Very much.

Amazing. Great. So you'd be good on this film, fighting the spiders. Yeah, well, unfortunately, I don't think I meet any spiders, but yeah. Do you never do any scenes together, obviously, right? Because you're in different times. You're in the 50s, post-war, and you're kind of 2015, 16. Right. So never were you in scenes together, but you were both playing the same part. Did you go back?

Because you were living together, I believe, whilst you were filming. In the second season, we lived together. Okay. Talk to him about what his choice of meal was in Australia. What was your choice of meal in Australia? This is, you know, when you live with Goldie, you eat well. Okay. Really well.

She's just the dream woman. She's fantastic. She's a great, great. well, she's my favorite human being that I ever knew. And when you go away and you're going to go, you know, kind of live the bachelor life, you live the bachelor's life, which means you go to the store, you get about 50 of those ready to cook, ready to, you know, just put them in the oven things, put them in the microwave.

Yeah. It's ready to make. And they're, I don't. But this is the best thing. Usually your agent comes into town. Yeah. And they're like, what restaurant do you want to go to? where like the like how much money can I spend on you basically because the agency's paying for us

and like Australia's great for food too and and well where we were was was good I want to put it down I had some good but it wasn't a plethora of amazing restaurants right uh so my age we should have the same agent who walks up to the apartment and he's like where do you guys want to go and we both didn't really want to go out and so we're like oh we'll just stay here and he's like okay like, would you want to order food? And he was like, nah, I got these, these ready-to-eat meals. So myself, my dad, and my agent all had, like, one was like spaghetti bolognese in a film. And we were like, my agent was like, this is the craziest thing meal I've ever had with a client.

That's funny. I've never heard this story. I never even thought about it. It's like, when I'm on my own, it's just whatever, you know, peanut butter and jelly is that's where we're going to go. He's the simplest, easiest. As we said, we're the cheapest eating. town and you said that last night. It's true. As simple and easy as you can keep it, it's better for everybody. But when you get home, what are you asking Goldie to cook? And what are

you asking, can Meredith cook? Meredith is an unbelievable chef. She, she's like follows all the, you know, Otolengi, Otolengi, yeah. Alison Roman is a huge. Yeah, she's amazing. They like have a relationship on Instagram. You know, she, Meredith is like, well, she'll do the thing we're on a Sunday. she will take out all of her cookbooks. The kitchen looks like a bomb has went off. That is her hat. I just walk by it and be like, there it is.

Like, you know, it looks awesome and it's going to be amazing. And she'll cook new amazing things. Like, she's unbelievable. Amazing. This. So what's prawns with also? This looks very, very, very good. So what would you be asking Goldie to cook?

I never ask her to, you know, it's like she just does it when she, you know, She used to cook all meals. I mean, all meals. The kids, the grandkids, everybody loves it when Goldie cooks because she's, thank you. Goldie's really interesting. She has this strange ability. Well, I guess for you guys, it's not strange.

She can go into the cupboard. That's garlic mayonnaise. And whatever she finds in there and whatever was in the freezer, she can just make, she just makes a meal. And it's a meal. I can't do that. It's just crazy. I, you know, but like I said, she's a great game show.

Games. I like to hunt. I like to hunt. So, and I especially like elk and deer mostly, but I also used to hunt birds a lot, different birds, right? And whatever I'd go bird hunting and come back, she, like, for instance, she makes a fabulous pheasant stew. It's home cooking, but it's really good. I mean, it's just excellent. She just, she knows what she's doing.

She knows. She knows what spices to use And she knows where she wants to go with it And she can figure anything out And she just whips it up Mmm I'll talk about this for a minute This is so good

Is it nice? Oh, it's really nice What's your What's going on here? So it's also pasta With some dried tomatoes And some chili, some paprika and just bronze

The aione is really nice with that Yeah, I think it is good It's just good as pairing, guys. Oh, yeah. Okay, so. Yeah. Are we talking about wine now?

Can we go to googie? Yeah. We can finish up with some Lake Hour talk. We're going to talk about, yeah, because I'm... Cheers, let's talk about wine. Fine wine. This is, it's all about pairing. I don't really care for wine alone.

Oh, don't you? I mean, you can drink it alone and all that, but for me, it's all about with food. And it's one of my strong points drinking wine on its own. I mean, listen, when you fall in love with wine, you're going to do that. but like I'd rather have this with this. But you wanted to really learn the craft of making wine? I was in a situation where I, Fess Parker, Daniel Boone,

I'd done a few Daniel Boone when I was young and he and my mom remained friends with Fess. He went into wine and years later we went up there to see him at his vineyard. And it was just so appealing. and all of a sudden after a couple of bicycle trips I nearly choked myself right there today I would have been that would have been brave anybody die on this show I would have been behind it

it was going so well and we went on these bicycle trips Goldie and I because sometimes went and she said one year where do you want to go this year so I'd kind of like to go back to that burgundy area and she said why and I said said, I just think it's really pretty and it's really nice. I'd like the advantage.

I think you like the wine. And I said, yeah, you're right. I do like the wine there. So we did go back. And I really did start getting focused on this wine. Uh-huh. And it just happened to me. I just said, man, it'd be fun to make that.

It'd be fun to know how to do that. I wonder if there's any way to learn that. Well, years later, the opportunity did arise. and I was doing a picture, a Tarantino picture, and we were in the San Yanez-S-San-Rabita Hills area of Central California. Okay, right. About two and a half hours north of L.A., 45 minutes north of Santa Barbara.

Okay. And I, when I wasn't working, I would go wine-tasting. And I noticed something, and Pino-N-N-War was my thing. I loved this Pinoa. I didn't, I learned that. know that it, I didn't know what peanut noir was. I didn't know red from blue. And I, I started to kind of notice something about the wines in the area. It was, it was, it was, reminded me us a little bit of, of what we did in France. And then I was introduced to some people, Peter and Rebecca work at

Amplos Vineyards. And they had, they had their vineyard there from, through another friend, I met them. Yeah. And I had expressed to this friend that I'd love to, learn to make that wine night that I like so much in France. And after meeting them, they gave me the opportunity to create what wasn't really being done much in California, which is the California Pinot Grape is a fuller, it's just fuller in terms of its taste, in terms of what it can give you than the Pinot. than the Pinot grape in France. Why do you think that is?

It's weather. Yeah. And probably a terroir, but weather. The terroir is not that different, but the weather pattern is. And anyway, they mentored me. And I was at a time in my life working-wise where I just honestly didn't care about working that much. And I wanted to learn something new.

And I got into that for about four years. I spent a lot of time up there. And learned how to make the Burgundian. style. I find that's the only one I really do enjoy without a meal. And is the color still quite light on yours? You can see through it. It's, it's a, it's again, it's not as, it's not as dark. Yeah. As the California pinos generally are. Okay. It's, it has a nice tint to it. Yeah. Around the edge, right? Yeah. Yeah. Yeah. But it's a beautiful, nice medium purple color. Yeah. The most important thing with Pinot No, for me is that your nose matches your taste butts.

Do you drink anything but peanut? Not really. Not really. Do you do a white burglary? I love white. Me too. I love white. I make goldy. I make, okay, my pinos each year are named at Gogi.

Goggy wine is the name of my brand. That's my old nickname of mine. Yeah. All every year, it's named after a different family member all the way back through my sister's families and everything. So they all had nicknames. So they each year that changes But the shardinay

Is always called Goldie Of course And it's like It's perfect It's perfect I make that chardonnay To match her Essence

Essence, thank you My God When you met your wife You must have had to be like Wow I've got like She has to live up to a lot Because my mom and dad have got like The best relationship so

It must have... No, no. No, I'm not like that. No. When we met... How did you meet? We're doing a movie together. Okay.

We were raised always, like, our house, as much as people probably were like, well, it's perfect. Like, it's just like every other family, but we deal with just anything that comes our way has always just been dealt with, I think, head-on and in a realistic way. Like, you face the reality of the situations. That's what's kept us together. strong and all those things. And so when I met my wife, I never had an expectation of anybody that I was ever with to be like my mom.

It's a bit Oedipal, isn't it? Yeah. No. My mom was always, you know, extremely independent is obviously an extremely independent person, but family comes first. Even, you know, she had the ability to balance those things, an incredible ability to balance those things. And that can be very difficult.

as I know with my wife can you know she Meredith loves being a mom more than anything on planet earth there's nothing more important and we make sure that our kids know that work is second to the kids now there's sometimes where you have to sacrifice a little bit and push pull here and the other one's got to pick one up but they were always a really good team independently of each other meaning this person needed to do this thing they went and did it this person needed to do this thing they went and did it And, you know, they supported each other and they're like, and they're things that I really need to do this. He wanted to fly airplanes. And that's a dangerous thing.

She supported him. He went off and did it. My mom still travels the world and does speaking engagements and does her incredible foundation that she's had for 25 years. You know, so the independence of the person that I was with was very important. And Meredith has that. She has this ability to be the world's greatest mom. It's all she wants to do. but also this like very independent streak of wanting her to be herself, not lose herself

to other things, whether it be work, lose yourself to your family. You can lose yourself with lots of things. She has, that's really the only thing I really cared about in a partner because I knew that like that when you have that kind of thing and then you can be good teammates, you got, you know, you got a good shot. So that's really, I think my mom, my sister, they're strong women and they do things the way they do them. But, you know, family is, that's, for me, it's all that matters the end of the day. Really.

Mum, what have you got here? So, it's New York Times and it's a chocolate and whiskey cake. Ooh. Oh, you see, you're excited. Yeah, let's see. But you haven't made it before, but it looks, it looks kind of like a tiramisu, doesn't happen? Yeah, it does.

But it isn't. Oh, it's got like a caromel. That's where I make me out. I don't know how my glasses on, but that looked like taramisu. I know. Are you like a baker or do you just... I'm not anything really, darling. No, she's a great.

Katie loves the bake. Did you guys talk baking with Katie? We did talk baking. She really likes... She loves to bake. She is an unbelievable baker. She's a good baker. Oliver won...

Oh, wait a minute. Excuse me. Yeah. We have a champion. By the best chef in our family. Oliver. Oliver. He's an outdoor cooking.

Like, he's like... He's inherited your brother. He's inherited because he didn't come from me. Okay. Well, he's an inherited. Like, do you want ice cream or free? That guy's good. I don't know. Fresh cream.

He's like, I wish he'd open a place. Really? Oh, no. He's that good. Like, tell me about. He had a tomahawk steak that was given to him by a company. And he was like, I'm cooking this tonight. You guys want to come over and eat it?

We're like, yeah. He cooked it. I swear to God, to this day, I swear on my life that it was the best steak I've ever had in my life. And when it comes to smash burger, he owns the steak. Right. Oh, my God. Big or little? Little.

I'll go ahead and be, yeah, little, yeah. And give me a hat as well. Yeah. No, Oliver has talent. So listen, we ask everybody their last supper, and you do not have to combine. But if you're going on a desert island for a very, very, very long time, what would be your starter, your main, your dessert and your drink of choice? I know what your drink of choice is both. Both of them, and we need to talk about late hour in a minute.

Barata? Barata, okay. I was going to say, are you thinking or do you know? I kind of know, because I just have this conversation with buddy. But with it's barata? Barada. With your five-year-old? Full-year-old, five-year-old.

Yeah, five-year-old. That was like, buddy. You know, Desert Island. What do you want? Okay. I would go barata. Yeah. I'd go bolognaise.

Like a really good bolognaise. We're not going the, what do you call it, the American chop? American, no, I can't do that forever. Okay. But I could do. It's always, I mean, cheeseburger. Mm, it's tough to go. But I think I go, I think I go, well-in-age.

You can just taste the whiskey. It's just coca, but it's spousy, Mom. It's milk and whiskey. Okay, so we've got bolonaise, burrata. Drink of choice? A drink of choice would be iced tea, unsweetened ice tea. It's like gives me a little picmaia. It's got a taste.

You can't really get it here, can't you? Well, hydrating. You can't get iced tea here? I don't feel like it's such a thing as, like, in America. That's insane. It's not hard here. It's not sure you could ask it. It'll taste that shit.

It's never really that hot that you need an iced tea. I do like an Arnold Palmer. Arnold Palmer's are good. Yeah. On the right day. Yes, that would be another. I mean, we're on Desert Island. Yeah.

So I used to hear Arnold Palmer's a good one. I might swish Arnold Palmer. But it's your, is this, I mean, you first started off with last supper. Yeah. Yeah. Is it Desert Island? No, it's last up. Or is it matters or are we on death row?

I mean, so we used to call it death row mill and then people got really offended. No, no. That's what it is. So, last supper, before you go to... I'm going death row. And then, pudding, what do you go? It's different. Is it different?

Yeah, because I have to... Oh, okay. Well, if it's last meal, then I would definitely do barata. Yeah. Okay, well, okay. I would do, and I would do a, like, an amazingly... Honestly, the steak my brother cooked. If I could bring that back that day, I would have that.

Okay. And then a drink could still stick with an oral polymer. Okay. But hold on, before we go, and then put it, put it at dessert? For dessert,

I have a milkshake, chocolate milkshake. Yum, where from? Homemade or a place? No. I'd have it from, like a true diner. Like a 50s diner.

Malt. Is malt going to be in there? No, malt. Okay. Just straight out milkshake. Okay. Maltless. And before we go on to Kurtz,

let's talk about later. hour. It's a sparkling cocktail drink. Lake Hour. Lake hour is good. What cocktails do you do? Yeah. We do so we have vodka iced teas. Oh. That sounds great.

That sounds great. Kind of Long Island ice tea kind of thing. Yeah, but the whole point, I don't know how big they are here in the UK. What? Pre-mixed drinks. Oh, they're massive. Okay, so we have the iced teas and then we have a Seltzer version which is a low carbonated. It's not like super carbonated.

We have a watermelon flavor. We have a Yuzu flavor. We have a peach flavor and a new one, Passion Fruit Tangerine. They're really, really, really good. Like, Laquois is very big in America. Everyone has it in their fridge.

Yes. So that with a bit of booze in, sounds kind of fab. It's honestly, that's exactly sort of what it's like. Right. Now to your last supper, cut. Okay. I'm going to have a bowl of asparagus soup from Munich, Germany. There's the restaurant,

Can't remember the name of it. Couldn't find it last two times I was there. Oh, that's so annoying. Panicking because I can't find it. It's, but it was, it was, it was like half air, half missed. Was it like a volute? Was it kind of? In that zone.

So Goldie and I had this. We said this is the best bowl of soup I've ever had. Okay. And then definitely Elk tenderloin with corn on the cob or shaved off lots of butter. What are the sides? Okay. Okay. What's everything on it?

Come on just to get me. You know, sour cream. But first, butter first, chives, sour cream, sour cream, salt and pepper. No salt, just pepper. You know what's great about sour? I've got baked potatoes. You can't, you put cream corn on them in there. That's great.

Everything's good. Everything you can't miss, right? So that, you know, probably, if I've had green in there, it's going to be maybe roasted. maybe roasted Brussels sprouts maybe just done just right with again a lot of butter and then for dessert I'm going to have a really a chocolate a chocolate caramel strawberry sunday very sweet cream on top with oh and I get sorry I'm going to have with the meal yeah to start with I'm going to have probably one of the grong crew

whites and then for the meal I'm going to have a Pino noir. A Rishboard. Oh. I'm going to have a It's either Latasha Rishborg but on my death on my death row thing I'm going to have a Rishboard.

What is it? What is it? Rishburg is Gruncru. It's my favorite pino. It's my favorite pino. I didn't even know I thought there was one Pino. I thought there was a whole lot of Pinoes have on.

Oh yeah. When you asked him what his favorite meal was all I heard of my head was my brother because he goes hunting and he takes an elk. Like that'll... It's Oliver. Yeah, like that... He would go hunting.

Oliver made the joke. And you fill your fridge for the year, sometimes seven. You know, you've got elk from 2013 in there. And Holly, one day we was Matt and Luke and Ollie and I, and it was like on the chairlift. We're skiing. And it's like, what do you have for breakfast? gogy cook breakfast. What did you have breakfast? He was like, oh, we had elk, uh, elk heart and eggs.

Oh, Jesus. And then it was like, what did you have for dinner? And it was like, oh, we had, we did have elk tenderline for dinner. I was like, what did you have for lunch? It was like, elk steak sandwiches. And all I go, all I goes, what did you have for dinner? Elk ice cream. I was like, there's a, there's a world where you only have elk at your last, at your final.

That's the best meat. Do you have like, a condiment with that? Would you have like Lindenberry? Yeah, Lingenberries and all that stuff. Yeah, I think that's sacrilege. What is that? Anything like that is sacrilege. You just want, even certain rubs are sacrily.

With elk meat, you just want butter on, butter in your pan, heat it up slowly, but then get it hot. You've got a nice tenderloin. It's probably an inch and three quarters to two inches, right? And you, and it's been well taken care of it. That's key. And zero fat. It's all about how you take care of it. Not sentimental about animals then.

Well, I thank them for their service. The shrimp were good. I didn't see you have any of cooking them. I'm not a vegan, but I don't think I could do a reindeer. No, by the way, there's no pleasure in the taking of life. There's great pleasure and honor in taking an animal that feeds you. And I respect that and honor that, and it means a big deal to me. and, you know, I make no apologies.

One of the things that I live in Colorado now, you know, wilderness, one of the things that we've really forgot, especially my children growing up, you see those things run through your backyard and you see all kinds of animals. They're beautiful. And they're majestic.

But then you go to the grocery store, and it's like 90% of people are just in a pack. They don't know. They have no connection to food at all. And so it's very, nice you know we were raised with it to know like that thing that you took is going to be on your dinner table do you hunt as well i've tried well he may get to it later in your life i was always playing hockey during hunting we've gone bird hunting uh i have gone on a hunt with him one time uh elk

hunting yeah but but i could never do it because i was always playing hockey not something i push on anybody i mean it's not it's not for everybody but i like bringing down my own meat it's i grew up in that family. Please could you both give us a nostalgic taste that can transport you back somewhere? Oh, a nostalgic taste. That would be easy for me. Okay. Again, if it were venison, I'd remember when I was a kid in Maine and a log cabin.

Venison. With your grandfather? Yep. Mm. I'm a nostalgic. Oh, I know one. Come on. A very specific Canadian cookie.

Oh. President's choice. That will take me right. back to Muscoca Cottage very much on the lake, like him, where we'd had these jar of cookies on the counter. I don't even know what kind of cookies they were. I couldn't even tell you today.

President's choice was the best. It was the best. The president's choice. They sell it only in Canada. And those cookies were so unbelievably good. And, like, yes, I can taste that cookie right now, and I'm back in our kitchen. Yeah.

Yeah. I thought you were going to Pooke. or something. I never had a taste for bouttoin. Me either that much. The gravy in the chip. It's like, yeah, everybody's so crazy about it. It's like, yeah, no. It's very Canadian. Kurt and Wyatt Russell, thank you so much

for coming on. It's been such a fun. Thank you for coming, time. Thank you. Thank you. Thank you. What a duo. Still a heart-throb dress. God, they're so lovely. Just adorable. I think they had a really good time.

I hope so. Kurt Russell and Wyatt Russell are in the second season of Monarch, the legacy of monsters. And it's on Apple TV, and you can watch it now. And it's very compelling. But they are very good in it. Great. Food was really great. Was it?

Yeah, they loved it. John Gregory Smith. Good old John Gregory Smith. The greatest trade book cookbook is the greatest because it's done it nearly every week. It's on giving. Thank you so much for watching and listening. We hope you enjoyed it as much as we did. that was a really good at.

I loved it. Me too. I mean, you know. For a Monday up lunchtime. Oh my goodness. What more would you want? Yeah, it was fabulous. So thank you.