The Grand Tourist with Dan Rubinstein
Jul 29, 2026 · 1 hr · 11 segments
On the 15th season finale, Dan speaks with a household name in the world of food and dining: Wolfgang Puck. Through his restaurants, celebrity clientele, books, TV appearances, and fresh takes on…
Wolfgang PuckGuestDan RubinsteinHost[Instrumental music] It's an afternoon there in Los Angeles, um, which is probably, you know, I would say in my mind, the farthest thing from a small town in Austria that I think [laughs] I can imagine.
Um, a- and I read that your, you know, growing up at home, that there was kind of a, from a food point of view, kinda self-sustaining of chicken and eggs and pigs and things like that.
We had a big forest where we, uh, picked mushrooms in the summer, berries, strawberries, raspberries, blackberries, blueberries.
And we had a great garden, so my mother, uh, made her pickled vegetables and stuff like that.
And, uh, later on she got even a freezer, and she blanched them and froze them for vegetable soup in the winter, because in the winter we didn't have much.
So whatever was left over, uh, the chicken ate, or a, a dog ate, or mainly the, the pigs, I think.
Yeah, my mother was a professional chef, so she was very good in the kitchen and, uh, you know, very resourceful, and she could do amazing things, uh, with very little, you know.
Was this some- Was there a, a dish that she would make for you as a child that you remember really liking a lot?
Well, we always loved sweets more than anything, you know, but they were probably the, from the savory side, uh, was probably on Sundays sometimes we made wiener schnitzel, or in the springtime, uh, late spring or whatever, she made the fried chicken because we had the chicken.
[Instrumental music] It's an afternoon there in Los Angeles, um, which is probably, you know, I would say in my mind, the farthest thing from a small town in Austria that I think [laughs] I can imagine.
Um, a- and I read that your, you know, growing up at home, that there was kind of a, from a food point of view, kinda self-sustaining of chicken and eggs and pigs and things like that.
We had a big forest where we, uh, picked mushrooms in the summer, berries, strawberries, raspberries, blackberries, blueberries.
And we had a great garden, so my mother, uh, made her pickled vegetables and stuff like that.
And, uh, later on she got even a freezer, and she blanched them and froze them for vegetable soup in the winter, because in the winter we didn't have much.
So whatever was left over, uh, the chicken ate, or a, a dog ate, or mainly the, the pigs, I think.
Yeah, my mother was a professional chef, so she was very good in the kitchen and, uh, you know, very resourceful, and she could do amazing things, uh, with very little, you know.
Was this some- Was there a, a dish that she would make for you as a child that you remember really liking a lot?
Well, we always loved sweets more than anything, you know, but they were probably the, from the savory side, uh, was probably on Sundays sometimes we made wiener schnitzel, or in the springtime, uh, late spring or whatever, she made the fried chicken because we had the chicken.
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