Itzhak Perlman

Be My Guest with Ina Garten

Discovery, Inc.

Food, Arts

4.9 • 760 Ratings

🗓️ 2 November 2025

⏱️ 28 minutes

🔗️ Recording | iTunes | RSS

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Summary

The legendary violin virtuoso and celebrated symphony orchestra conductor Itzhak Perlman joins Ina Garten for a perfect day of cooking and conversation at the barn. They both love remembered flavors, so Ina is making a Potato Galette with Smoked Salmon. Ina learns about Itzhak's incredible rise to fame, from making it in America at only 13 years old to playing for Presidents and writing iconic film scores for Steven Spielberg. Then, there's a duo of brunch recipes when the musical superstar shows Ina his foolproof Scrambled Eggs with Caramelized Onions paired with Ina's speedy Strawberries Romanoff.

Recipes in this episode:

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Transcript

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0:00.0	I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation, and lots of fun.
0:07.9	The legendary violin virtuoso and conductor, Izzar Promen, is joining me for a wonderful day at the barn.
0:14.9	I'm welcoming him with a potato galette with smoked salmon.
0:18.3	So is this enough for two of us?
0:19.9	Barely.
0:21.2	We're talking about surprise calls.
0:23.4	A film made by Steven Spielberg, a score by John Williams, and you're going to think about it?
0:28.5	We're cooking the musical superstars scrambled eggs with caramelized onions.
0:33.0	That looks gorgeous.
0:34.5	And my sweet strawberries romanov.
0:36.7	It's like a concert, you know, it's a one-time experience.
0:40.3	Be my guest, be my guest. Be my guest, guest, guest. Today is going to be an amazing day.
0:49.0	The renowned musician Izzak Promen is coming and spend the day with me. How did this happen? I can't
0:53.8	wait. And I understand he has a great sense of humor and he cooks. So I just thought I'd make something that was like a remembered flavor for him. I'm making potato galettes, which is kind of like potato pancakes, with smoked salmon. I'm starting with one russet potato that I peeled and julienne.
1:13.9	You can do it by hand or you can use a mandolin like I did.
1:14.7	It's so much easier.
1:16.6	And then just season it with salt and pepper.
1:20.0	I pat these dry with paper towels to make sure they're really dry,
1:21.7	and it makes it crisper galette.
1:23.2	Okay, into the pan.
1:26.0	So it's an 8-inch saute pan.
1:33.1	It just goes into a little canola oil. Just like this. I'm just going to take a spatula and press it down. So it makes a nice galette. And this is going to cook for five minutes,
	...

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