my first introduction to atomic wolfie was being told to nap back on the island and we did this so margie explosion. or and then we turned and ran to look at john and watch the lads mushroom plant slowly going up in terms of something to disco and. i was nineteen at the top. i thought it was madness this video witness such a thing. to pay. as this guy out of. it looked like a very fine cat. didn't go it was safe or bad for five days of sort of being more. and was like a sun sort of system through this but it was. the aircraft that i was in took off of the veil eleven o'clock at night and way through a triangular peten northwest elder over the indian ocean then sell us towards the modern bellows themselves and then northeast again into broo. we spent nearly no one else on that trip. because it was not china we saw no evidence of any claim. the evidence of the trail was in the filters that were fixed underneath the wings of the cross. the old push qantas wishes that is a caution that we look forward to doing that tack i am children at fishing and hunting you go back to the food all the farm

. >> that's because of my son, wolfie, yes. >> you related to it a hug from wolfie. >> his favorite pie pumpkin pie. i had leftover pumpkin mix. i threw it in pancakes. >> and he still loves them today. >> i think he does. >> you have a couple of recipes from families, from friends, from your first dinner parties. but also from your ex-mother-in-law. >> mrs. van halen was an amazing cook. she made the most amazing breakfasts and coffee and it was delicious. >> one of my favorite other things that connect to a lot of us is that we troll the aisles looking for frozen foods. now, you go to the store, or the organic market almost every day. >> right. i like the ingredients to be fresh. if you go on the outside of the market and not the inside aisles, you're probably going to be safe, too. and i like farmer's markets, as well. the fresh vegetables and the things that are fresh on that day that are locally grown, it's always more delicious. >> it's very inspiring. i have to tell you. i need to do a little bit more of that. thank you for being here. pick up valerie's book. you can get it now.

and we have wolfy baby. >> jimmy: you have wolfgang puck. >> wolfgang puck. >> jimmy: wolfgang puck isow, the thing about wolfgang is that -- like, some chefs are great at high end restaurants, some are great at low end restaurants -- some are great at catering at events, at packaged food, at being on, you know, home shopping network or whatever. wolfgang has done it all and knocked it out of the park in every single category. it's really fun to have him there, because he brings this gravitas -- right? -- to the judge's table. but then, like, he has his funny accent. so he's like -- you know, i said, "wolfgang, what do you think?" and it's kind of like danny devito and arnold schwarzenegger had a baby. except that it's a really well mannered and cultured -- [ as wolfgang puck ] the thing is that you can always tell the unknown. then, through this meat be a food expert because it's like you just have to -- [ as wolfgang puck ] >> jimmy: live, love, eat. >> it's either [ bleep ] or it's not [ bleep ] the food -- the food is [ bleep ] [ laughter ] >> jimmy: even in your cute accent you ca