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May 3, 1999 -- Jamie Laurita Interview)

Rachel: WELCOME BACK TO Much. AND YOU MIGHT WONDER THAT WE'VE MAYBE TURNED INTO MARTHA STEWART HERE OR SOMETHING, BUT IT'S NOT. WE'RE STILL MuchMusic. BUT THERE'S A REASON -- THERE IS A VALID REASON WE'RE ACTUALLY COOKING ON MuchMusic TODAY. IT'S ALL BECAUSE -- IT'S ALL BECAUSE OF THIS.

IT'S ALL ABOUT "PLENTY."

Rachel: IT'S ALL ABOUT "PLENTY." PLENTY OF WHAT?

PLENTY OF EVERYTHING. PLENTY OF RECIPES, PLENTY OF SARA'S ARTWORK, PLENTY OF LOTS OF HARD WORK AND PLENTY OF PICTURES OF ME.

Rachel: PLENTY OF PICTURES OF YOU. WHO IS -- ARE -- WHO IS JAMIE LAURITA? WHAT? JAMIE LAURITA, YOU ARE SARA McLACHLAN'S PERSONAL FOOD PERSON.

I AM. I AM THE FOOD PERSON FOR SARA McLACHLAN AND CREW.

Rachel: NOW WHAT IS THAT? THAT'S JUST CARAMELIZED SUGAR.

RIGHT. AND THIS IS THE BAKLAVA RECIPE WE HAVE GOING ON IN THE COOKBOOK.

Rachel: WHICH IS VERY EASY. I WAS REALLY EXCITED BECAUSE I WAS READING THROUGH THIS LAST NIGHT AND I'M ACTUALLY A BAKLAVA ADDICT.

ARE YOU REALLY?

Rachel: YEAH, I REALLY LIKE IT. SO I'M ACTUALLY REALLY EXCITED THAT WE'RE GOING TO BE MAKING -- WE'RE GOING TO BE MAKING BAKLAVA TODAY.

ACTUALLY, WE'RE GOING A LITTLE BIT AWAY FROM WHAT THE ACTUAL RECIPE IS. IT'S NORMALLY BAKED IN THE OVEN, BUT WE'RE GOING TO HAVE A LITTLE BIT OF A STACKING CONTEST HERE TODAY.

Rachel: OH, YOU USUALLY BAKE IT.

YEAH, IT'S BAKED. YOU CAN ACTUALLY MICROWAVE THIS STUFF AND THEN LAYER IT AND SERVE IT HOT THAT WAY. IT DOESN'T NECESSARILY HAVE TO BE BIG, BUT FOR ALL INTENTS AND PURPOSES, IT'S ALL ABOUT FUN RIGHT NOW, AND THAT'S THE WAY I LIKE TO COOK.

Rachel: EXCELLENT. BUT HE GOT THROUGH ALL THE FUN STUFF FIRST. SEE, IT -- I WISH I COULD SHOW YOU HOW EASY THIS WAS TO MAKE.

YOU CAN.

Rachel: WHAT KIND OF NUTS ARE THESE?

THIS IS A COMBINATION OF ALL KINDS OF DIFFERENT NUTS. YOU'VE GOT PECAN, WALNUTS, HAZELNUTS. YOU CAN USE ANY KIND OF THE NUTS YOU LIKE, MACADAMIA NUTS.

Rachel: RIGHT. AND YOU JUST GET THESE LITTLE PHYLLO PASTRIES. PHYLLO?

WHAT DO YOU SAY?

Rachel: I DON'T KNOW. I SAY PHY-LO.

YOU SAY PHY-LO? YOU SAY PHY-LO, I SAY PHEE-LO.

Rachel: TOMATO, TO-MAT-TO. SO WE'RE GOING TO TRY AND MAKE A GUINNESS RECORD HERE OF BAKLAVA, THE TALLEST, POSSIBLY, BAKLAVA THAT EXISTS. SO I JUST HAVE TO STACK THESE. IS THIS ONE OF SARA McLACHLAN'S FAVOURITES?

SARA HAS A LOT OF FAVOURITES, ESPECIALLY THE ONES THAT WERE PUBLISHED IN THE BOOK ARE PRETTY MUCH ALL OF HER FAVOURITES. LOTS OF THE RECIPES THAT ARE IN THE BOOK NOW, THE DESSERT SECTION, THERE'S A FEW OF HER MOM'S RECIPES, A COUPLE OF HER RECIPES AND THE SALADS...

Rachel: ONE OF YOUR SISTERS I THINK, AS WELL?

YEAH, I HAVE 11 BROTHERS AND SISTERS. SO I WAS ABLE TO --

Rachel: WOW!

I KNOW. I HAD A BUSY MOM AND DAD.

Rachel: YEAH.

WE'VE GOT A COUPLE OF FAMILY RECIPES IN THERE, LOTS OF RECIPES FROM THE ROAD. LOTS OF REALLY EASY, QUICK STUFF GOING ON, SO...

Rachel: RIGHT. NOW THE INTERESTING THING IS JAMIE WENT ON THE ROAD WITH SARA AND ON TOUR AND COOKED FOR, YOU KNOW, CREW, BAND MEMBERS, EVERYTHING, UPWARDS OF 100 PEOPLE THREE TIMES A DAY, RIGHT?

SOMETIMES MORE.

Rachel: RIGHT.

WITH SARA, IT WAS ABOUT 100 PEOPLE.

Rachel: WHEN DOES SHE HAVE A TOUR THAT'S GOT 100 PEOPLE ON IT?

WE DID SURFACING AND THERE'S ABOUT 75 TO 100 PEOPLE ON JUST THE IMMEDIATE CREW. TAKES A LOT OF PEOPLE. THE ROLLING STONES, WE HAD 400 WHEN WE LAUNCHED THE "BRIDGES TO BABYLON" TOUR, SO I WAS DOING 400 MEALS FOUR TIMES A DAY, WHICH IS LIKE 1,600 MEALS A DAY WITH ABOUT THREE OR FOUR PEOPLE, SO IT'S KIND OF CRAZY.

Rachel: HOW DOES ONE MAN DO THAT?

I DON'T KNOW. I'VE GOT TO FIND OUT. I'VE GOT TO DO --

Rachel: WAIT! CAN I PUT SOME MORE OF THIS ON IT?

DO WHATEVER YOU WANT.

Rachel: ALL RIGHT. SEE HE GOT TO DO ALL THE FUN STUFF BEFORE I -- IT'S SNOWING. YEA! OH, SORRY. I PUT A LOT ON THERE.

IT'S A BLIZZARD.

Rachel: IT'S A BLIZZARD. SO WHEN YOU'RE ON TOUR AND YOU'RE COOKING, WHERE -- YOU HAVE SOME REALLY INTRICATE RECIPES LIKE CURRY ORANGE LENTIL SALAD. THERE'S SOMETHING IN HERE CALLED, OH, WHAT IS THIS? MILLET AND QUINOA SALAD, I HAVE NO IDEA WHAT THOSE TWO THINGS ARE.

THEY'RE GRAINS. THEY'RE GRAINS, SO LOTS OF HEALTHY WHOLE GRAIN STUFF. THE RECIPES ARE SIMPLE. DON'T BE INTIMIDATED BY THE NAMES AND STUFF. THE INGREDIENTS ARE REALLY EASY TO FIND, JUST BEING FAMILIAR WITH THE INGREDIENTS. ONCE YOU FIND THEM, THEY WILL BE USING THEM FOR AWHILE.

Rachel: SO WHEN YOU'RE ON THE ROAD, DO YOU BUY STUFF FRESH DAILY?

OH, YEAH. MY DAY STARTS AT LIKE 4 a.m. AND I COOK ALL DAY LONG. GO SHOPPING FIRST THING IN THE MORNING. I USUALLY GET UP AROUND 4 AND GO TO BED AROUND 1:30, SO I RANGE BETWEEN THREE AND FOUR HOURS OF SLEEP A NIGHT.

Rachel: THERE IS A RECIPE FOR A DESSERT CALLED "SWEET SURRENDER," WHICH, OF COURSE, IS ONE OF SARA McLACHLAN'S SONGS. AND DID YOU NAME IT AFTER HER, FOR HER, SPECIFICALLY?

ACTUALLY, THE RECIPES -- A COUPLE OF THEM HAVE HER SONG TITLES AS NAMES. I THOUGHT IT WAS KIND OF COOL. "SWEET SURRENDER" IS A LOBSTER DISH BECAUSE THE LOBSTER IS SWEETLY SURRENDERED THERE.

Rachel: YOU CAN SEE THE PICTURE THERE ON THE OTHER SIDE. THERE YOU GO. SO WE'RE GOING TO GO LOOK AT THE "SWEET SURRENDER" "VIDEO. WE'RE GOING TO COME BACK WITH THE HIGHEST BAKLAVA EVER TO BE MADE IN NORTH AMERICA.

WE'RE WORKING ON IT.

Rachel: EXCELLENT. I WANT TO DO THE NUTS THIS TIME.

OKAY, YOU BE NUT-GIRL.

Rachel: IT'S JUST NUTS AND HONEY. (Playing "Sweet Surrender" Video)

Rachel: THERE'S A LITTLE BIT OF A NORTHEASTERLY WIND IN HERE THAT'S PLAYING HAVOC -- WREAKING HAVOC ON YOUR THING. BUT LOOK AT HOW TALL -- I THINK WE'VE GOT ENOUGH ON THERE. LOOK AT HOW TALL OUR BAKLAVA IS. I ADDED A FEW FLYING BUTTRESSES HERE TO AID THE SUPPORT. THANK YOU. THANK YOU FOR THE AUDIO. TO AID TO THE SUPPORT OF THIS... NOW, UHMM, I DON'T KNOW. IS ANYBODY HUNGRY?

YEAH.

Rachel: YEAH? WHY DON'T YOU GUYS COME AND HAVE SOME BAKLAVA. COME ON. MAKE A RUN FOR IT. IT'S GOING TO BE MESSY. THERE'S LOTS OF HONEY IN HERE. NOW WHO ELSE HAVE YOU WORKED WITH OTHER THAN SARA?

IN CHICAGO, I WORKED WITH ANYONE FROM THE ROLLING STONES, BARENAKED LADIES, TRAGICALLY HIP, PHIL COLLINS.

Rachel: DOES MOTLEY CRUE LIKE TO EAT?

YOU KNOW, THEY'RE PEOPLE, MAN. THEY LOVE WHOLE FOODS AND HEALTHY FOODS AND STUFF LIKE THAT. KISS WAS A TRIP WHEN I COOKED FOR KISS.

Rachel: YOU DID KISS?

I'M LOOKING AT KISS AND I'M LOOKING AT THEM OUT OF MAKEUP AND I'M SERVING THEM AND YOU KIND OF REALIZE --

Rachel: I HEARD THEY HAD ISSUES FINDING GOOD NEW YORK CREAM FOR THEIR COFFEE.

YEAH, NEW YORKERS. I'M A NEW YORKER.

Rachel: OH, YOU'RE A NEW YORKER.

ACTUALLY, WE DO A LITTLE SPREAD IN THEIR DRESSING ROOM. THEY HAVE THEIR OWN LITTLE BUFFET, HAVE WHOLE PASTAS AND...

Rachel: I HEAR GENE, GENE SIMMONS FROM KISS, LIKES HIS DESSERTS VERY MUCH.

WE HAVE A FULL DESSERT BAR THAT WE USUALLY SET UP, AND HE WAS NORMALLY THERE.

Rachel: HE DOESN'T TOUCH THE NORMAL STUFF. HE DOESN'T TOUCH LIKE THE GOOD-FOR-YOU STUFF. HE JUST EATS THE DESSERTS. HE'LL HAVE, LIKE, FOUR DESSERTS.

I HAVEN'T KEPT THAT CLOSE A TOLL ON HIM, BUT HE DOES LIKE DESSERTS.

Rachel: WHO ELSE? SOMEBODY KNOCKED IT OVER.

ON LILITH FAIR, LIKE, I'M GOING OUT THIS SUMMER AGAIN.

Rachel: YOU'RE GOING THIS SUMMER ON LILITH?

I GET TO MEET A LOT OF DIFFERENT ARTISTS, AND IT'S -- IT'S COOL TO MEET FACE TO FACE WITH SINEAD O'CONNOR AND MISSY ELLIOTT AND PAULA COLE, THE INDIGO GIRLS. THESE PEOPLE ARE JUST THE COOLEST PEOPLE.

Rachel: ARE YOU ANTICIPATING ANY PICKY EATERS ON THE LILITH FAIR? BUNCH OF CHICKS, YOU KNOW... YOU'RE ON THE TOUR; THEY GET THEIR PERIOD OR SOMETHING, GET ALL MUNCHY. WHAT DO YOU DO?

CHICKS EAT. YOU KNOW WHAT I MEAN? I'VE SEEN A LOT OF GIRLS ON LILITH FAIR PUT AWAY A LOT MORE FOOD THAN ANY GUY I KNOW.

Rachel: WHO?

I DON'T KNOW. BUT...

Rachel: COME ON. GIVE IT UP.

SARA IS A GREAT EATER. SARA CAN EAT WITH THE BEST OF THEM. THERE'S NO PLATE THAT I CAN PUT IN FRONT OF HER THAT SHE WON'T FINISH. SHE LOVES TO EAT, AND SHE'S -- LOOK AT THE SHAPE SHE'S IN, SO IT DOESN'T AFFECT HER.

Rachel: THAT'S GOOD. WHAT IS -- THERE'S A LOT OF RECIPES IN HERE THAT I LIKE TO EAT ON A REGULAR BASIS LIKE HUMMUS, AND WHAT'S THE SECRET OF A GOOD HUMMUS?

I USE GOOD QUALITY PRODUCT "A" AND I USE, LIKE, JUICE AND SUCH LIKE THAT, GOOD OIL. THERE'S NO SECRET. I MEAN, FRESH INGREDIENTS WILL GET YOU GOOD QUALITY EVERY TIME.

Rachel: IS THERE ONE INGREDIENT THAT YOU CAN ADD TO ANYTHING -- LIKE, I THINK MY SECRET INGREDIENT TO MAKE EVERYTHING GOOD IS PINENUTS AND SUN-DRIED TOMATOES. I WOULD EAT THAT ON CEREAL. YOU PUT PINENUTS AND SUN-DRIED TOMATOES ON SOMETHING AND IT MAKES IT GOOD.

I MEAN, I DON'T WANT TO SOUND CORNY, BUT MY SECRET INGREDIENT IS SIMPLICITY AND PASSION. I THINK IF YOU PUT YOUR HEART INTO ANYTHING YOU DO IT COMES OUT RIGHT.

Rachel: OKAY. AWESOME. WHAT ELSE -- OKAY, YES, RIGHT... NOW WHEN YOU'RE ON THE ROAD, HOW DO YOU FIND A KITCHEN AND ALL OF THE THINGS THAT YOU NEED TO COOK ALL OF THESE FANCY THINGS?

FIND IT IN THE BACK OF AN 18-WHEELER EVERY DAY. WE ROLL IT OUT, JUST LIKE ALL THE SOUND EQUIPMENT AND STUFF LIKE THAT. MY KITCHEN IS TAKEN OUT OF 18-WHEELERS. ROADIES PUSH IT UP RAMPS. WE SET IT UP. WE BUILD IT AND TAKE IT AWAY EVERY SINGLE DAY.

Rachel: WHAT'S THE STRANGEST SITUATION YOU'VE EVER HAD TO DEAL WITH COOKING, LIKE YOU'RE COOKING WITH A LIGHTER AND MATCHES AND PAPER PLATES?

ONE DAY WE HAD NO WATER. AND WE ARRIVED -- I FORGET WHERE IT WAS, BUT WE HAD NO WATER ONE DAY, AND WE HAD TO RUN CLEAR ACROSS THE STADIUM WITH BUCKETS, FIVE GALLON JUGS, OF WATER JUST TO GET BREAKFAST STARTED. I'VE BEEN IN PLACES WHERE I'VE BEEN IN THE BASEMENT AND SARA WAS ON THE TOP FLOOR AND THE ELEVATOR WAS BROKEN AND WE'D BE RUNNING UP THE BACK STAIRS WITH PLATES OF FOOD TO FEED THE CREW. EVERY DAY IS A DIFFERENT KIND OF A GIG FOR ME. I MEAN -- AND I GUESS THAT'S PART OF THE CHALLENGE THAT KEEPS ME GOING.

Rachel: EXCELLENT. THIS IS INCREDIBLE. DON'T FORGET THAT. THAT'S THE BOOK. I DON'T WANT TO TOUCH IT BECAUSE I'VE GOT HONEY ALL OVER MY FINGERS NOW. A COLLECTION OF SARA'S FAVOURITE RECIPES AND JAMIE LAURITA THE CHEF. EXCELLENT. HERE... I'VE GOT HONEY ON MY HANDS. I'M GOING TO SHAKE YOUR HANDS NOW. (Laughing) MAYBE I SHOULD STICK SOME --

WE'RE STUCK.

COME ON NOW.

Rachel: ALL RIGHT. ALL RIGHT. WE'RE GOING TO GO LOOK AT -- DO YOU MAKE CHOCOLATE, SALTY BALLS?

DO I MAKE CHOCOLATE SALTY BALLS EVER?

Rachel: YOU DON'T HAVE THE RECIPE FOR CHOCOLATE SALTY BALLS?

NO, BUT MAYBE I CAN WHIP ONE UP.

Rachel: I THINK THAT WOULD BE GREAT. WHY DON'T WE GO LOOK AT ANOTHER CHEF.

ALL RIGHT THEN.

Rachel: THANK YOU, DAVID. THIS IS GREAT. SHALL WE DIG IN?

SURE.

Rachel: EVERYBODY, COME ON. DIG IN. IT'S REALLY GOOD. COME ON. DON'T BE SHY. YOU KNOW YOU WANT SOME.

LOOK AT ALL THESE SHY PEOPLE. GET OVER HERE!

Rachel: I KNOW. (Playing "Chocolate Salty Balls" Video)