1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Nielsa Adri. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:09,680 Speaker 1: forty the four Report on demand on the iHeartRadio app. Hey, 3 00:00:09,760 --> 00:00:16,640 Speaker 1: Kayla n L there you go, smooth, I couldn't find it. Well, 4 00:00:16,800 --> 00:00:20,960 Speaker 1: why did the uh what the sesame? Seed not want 5 00:00:20,960 --> 00:00:25,239 Speaker 1: to leave Morongo Casino and Resort and Spa. Why he 6 00:00:25,360 --> 00:00:29,360 Speaker 1: was on a roll? Oh okay, that's what I get. 7 00:00:29,360 --> 00:00:33,720 Speaker 1: Oh okay, okay, start the show. Mario h. 8 00:00:45,080 --> 00:00:49,000 Speaker 2: Let me did you got it? Let me teach you 9 00:00:49,159 --> 00:00:55,080 Speaker 2: out it, Nathan, let me. 10 00:00:55,080 --> 00:00:56,360 Speaker 1: Tead you out it. 11 00:00:57,800 --> 00:01:02,200 Speaker 2: It's a columnarage name. Let me teach you it. 12 00:01:04,120 --> 00:01:10,959 Speaker 1: Let me Team six forty live everywhere on the iHeartRadio app. 13 00:01:11,080 --> 00:01:15,280 Speaker 1: Good after noon to you Southern California as we broadcast 14 00:01:15,480 --> 00:01:19,600 Speaker 1: live today from Morongo Casino Resort and Spa. You know, 15 00:01:19,800 --> 00:01:22,920 Speaker 1: we try and get out here for the show. Anyways, 16 00:01:22,959 --> 00:01:24,560 Speaker 1: I get out here more than just the show, but 17 00:01:24,880 --> 00:01:26,160 Speaker 1: we try and get out here for the show at 18 00:01:26,240 --> 00:01:28,920 Speaker 1: least twice a year to broadcast. Bring you up to 19 00:01:28,920 --> 00:01:31,480 Speaker 1: speed on anything new that they're doing here. Of course, 20 00:01:32,000 --> 00:01:35,759 Speaker 1: the celebrations continue to go on. You have the Lunar 21 00:01:35,840 --> 00:01:38,280 Speaker 1: New Year going on. Did you see the beautiful Bronco 22 00:01:38,440 --> 00:01:41,680 Speaker 1: Kayla out Front I did. I was actually here last 23 00:01:41,720 --> 00:01:46,960 Speaker 1: night and they had beautiful shows. You yeah, you're staying tonight. 24 00:01:46,880 --> 00:01:47,639 Speaker 3: Good times cafe. 25 00:01:47,720 --> 00:01:51,560 Speaker 1: I had some pizza, Yeah, just yeah. I thought i'd 26 00:01:51,560 --> 00:01:54,680 Speaker 1: take the weekend. I didn't get that memo, No, no, 27 00:01:54,880 --> 00:01:55,200 Speaker 1: you did it. 28 00:01:55,320 --> 00:01:57,240 Speaker 3: But I celebrated the lunar New Year. 29 00:01:57,280 --> 00:02:00,240 Speaker 1: It was awesome at Morongo. They're doing a great job. 30 00:02:00,320 --> 00:02:03,360 Speaker 1: They got a bunch going on here, food specials and 31 00:02:03,360 --> 00:02:06,160 Speaker 1: the like. You better believe we will be getting into 32 00:02:06,280 --> 00:02:08,560 Speaker 1: all that as well. Of course, the Folk Report is 33 00:02:08,720 --> 00:02:11,800 Speaker 1: a celebration of food. We do every Saturday from two 34 00:02:11,880 --> 00:02:16,000 Speaker 1: to five and we just kind of shake off the 35 00:02:16,040 --> 00:02:19,079 Speaker 1: heaviness of the week. Any news and stuff like that, 36 00:02:19,560 --> 00:02:22,400 Speaker 1: We've got Eileen. She'll jump in if there's things you 37 00:02:22,480 --> 00:02:25,160 Speaker 1: need to know, of course, but we like to just 38 00:02:25,680 --> 00:02:28,120 Speaker 1: take it and celebrate food and enjoy ourself. We are 39 00:02:28,560 --> 00:02:32,200 Speaker 1: here at Mosen and this is where we were broadcasting 40 00:02:32,280 --> 00:02:34,799 Speaker 1: last time we were here, which is right across the 41 00:02:35,280 --> 00:02:41,160 Speaker 1: walkway from Pink Coffee, and we were just talking about this. 42 00:02:41,639 --> 00:02:43,600 Speaker 1: Those pastries and we're going to talk to the pastry 43 00:02:43,680 --> 00:02:48,000 Speaker 1: chef later on today are phenomenal. Even if we're not 44 00:02:48,120 --> 00:02:50,079 Speaker 1: staying here, because if you've ever tried to get a 45 00:02:50,200 --> 00:02:52,800 Speaker 1: room at Marongo, you know it can be very difficult. 46 00:02:54,400 --> 00:02:58,840 Speaker 1: That oftentimes we'll have to go into Palm Springs to 47 00:02:58,960 --> 00:03:01,480 Speaker 1: get a room. And best believe, we come over here 48 00:03:01,520 --> 00:03:04,960 Speaker 1: and we eat, and then on our way home, we'll 49 00:03:05,040 --> 00:03:10,600 Speaker 1: grab some pastries from Pink Coffee here on the campus, 50 00:03:10,960 --> 00:03:15,200 Speaker 1: Morongo campus, and we take that home. They don't make 51 00:03:15,320 --> 00:03:18,959 Speaker 1: it home, but the intent is that they will, and 52 00:03:19,520 --> 00:03:21,520 Speaker 1: they just do a fantastic job. So we'll be getting 53 00:03:21,560 --> 00:03:24,840 Speaker 1: into that. It's just our opportunity to come out. And 54 00:03:25,600 --> 00:03:28,320 Speaker 1: I've said this before that you can always tell about 55 00:03:28,360 --> 00:03:31,480 Speaker 1: a place based on the people that work there and 56 00:03:31,880 --> 00:03:34,160 Speaker 1: if they're you know, got scowls on their face or 57 00:03:34,160 --> 00:03:37,960 Speaker 1: anything like that. Everyone here at Marongo is incredibly helpful. 58 00:03:38,040 --> 00:03:42,080 Speaker 1: You can tell they like working here and they like serving, 59 00:03:42,360 --> 00:03:44,880 Speaker 1: you know, making sure that you have the experience that 60 00:03:45,040 --> 00:03:49,960 Speaker 1: you want or need. The food is no exception. We'll 61 00:03:50,000 --> 00:03:53,000 Speaker 1: talk to Damien. We always love getting a chance to 62 00:03:53,280 --> 00:03:55,600 Speaker 1: chat with Damien about what's going on here in the 63 00:03:56,120 --> 00:03:59,400 Speaker 1: food and beverage scene. I talked about this a little 64 00:03:59,400 --> 00:04:01,560 Speaker 1: bit last week. Somebody wrote me and you know, I 65 00:04:01,640 --> 00:04:02,320 Speaker 1: get this all the time. 66 00:04:02,360 --> 00:04:03,080 Speaker 4: Do you do? 67 00:04:03,160 --> 00:04:05,600 Speaker 1: You really love the food at Marongo. I really do, 68 00:04:06,600 --> 00:04:11,080 Speaker 1: and they do a spectacular job. The way they have 69 00:04:11,800 --> 00:04:15,120 Speaker 1: the marketplace set up. They got rid of their buffet. 70 00:04:15,280 --> 00:04:17,880 Speaker 1: They put in the marketplace which is a full like 71 00:04:18,000 --> 00:04:22,000 Speaker 1: a food haul experience where you have I think it's 72 00:04:22,080 --> 00:04:27,000 Speaker 1: eight different concepts. The crazy thing is they're they're cooking 73 00:04:27,040 --> 00:04:30,279 Speaker 1: it right there. It's not something that's sitting under lamps 74 00:04:30,560 --> 00:04:33,920 Speaker 1: or anything like that. You know a lot of times, 75 00:04:33,960 --> 00:04:38,160 Speaker 1: and I've had some great buffets before, but a lot 76 00:04:38,240 --> 00:04:41,039 Speaker 1: of times because you're dealing with so many different people 77 00:04:41,080 --> 00:04:43,600 Speaker 1: coming from all over the world, and that they can 78 00:04:43,640 --> 00:04:46,560 Speaker 1: be They look gorgeous, but they can be bland because 79 00:04:47,880 --> 00:04:50,160 Speaker 1: you know, you you don't want to turn. It's kind 80 00:04:50,200 --> 00:04:52,880 Speaker 1: of food for the people. Everybody should be able to 81 00:04:52,960 --> 00:04:55,479 Speaker 1: enjoy it, right. But the setup that they have there 82 00:04:56,880 --> 00:05:02,880 Speaker 1: at the marketplace is a different experience altogether. We'll be 83 00:05:02,960 --> 00:05:06,440 Speaker 1: getting into that if you haven't heard about that. Of course, 84 00:05:06,600 --> 00:05:12,080 Speaker 1: Mosen for Asian Fair and beyond. I mean, you have 85 00:05:12,240 --> 00:05:16,240 Speaker 1: clo you have a Good Times cafe. So you guys 86 00:05:16,279 --> 00:05:18,120 Speaker 1: got a pizza, you can take it up to the room, 87 00:05:18,160 --> 00:05:18,480 Speaker 1: can't you. 88 00:05:19,320 --> 00:05:21,719 Speaker 3: Yeah, Actually I didn't get a room here because they 89 00:05:21,760 --> 00:05:23,920 Speaker 3: were booked up. I thought my room was booked for 90 00:05:24,000 --> 00:05:26,240 Speaker 3: last night, so I came last night and it was 91 00:05:26,279 --> 00:05:27,040 Speaker 3: booked for tomorrow. 92 00:05:27,279 --> 00:05:30,200 Speaker 1: Oh so you didn't have some you you messed up. 93 00:05:30,279 --> 00:05:30,839 Speaker 1: I messed up. 94 00:05:31,200 --> 00:05:31,760 Speaker 4: I messed up. 95 00:05:31,800 --> 00:05:33,960 Speaker 3: But you know I didn't mess up because I was like, oh, 96 00:05:34,040 --> 00:05:36,360 Speaker 3: there's when a New Year celebration. We're here, let's get 97 00:05:36,400 --> 00:05:39,520 Speaker 3: some food and yeah, the drinks, and then we'll head 98 00:05:39,520 --> 00:05:40,840 Speaker 3: over to the less fun hotel. 99 00:05:41,279 --> 00:05:43,440 Speaker 1: Come back to it again. 100 00:05:44,440 --> 00:05:44,840 Speaker 2: It is. 101 00:05:45,320 --> 00:05:47,839 Speaker 1: It does get booked up here, but keep in mind 102 00:05:47,880 --> 00:05:50,440 Speaker 1: there are specials that go on throughout the year. I 103 00:05:51,880 --> 00:05:53,960 Speaker 1: you know, really tell you to go ahead and take 104 00:05:53,960 --> 00:05:57,160 Speaker 1: advantage of that, because sometimes I think it's like two 105 00:05:57,279 --> 00:05:59,440 Speaker 1: nineteen a night or something like that, maybe even less 106 00:06:00,279 --> 00:06:03,839 Speaker 1: to get a room here on you know, pick pick 107 00:06:03,920 --> 00:06:06,560 Speaker 1: off nights. Don't don't come just on the weekends, because 108 00:06:07,680 --> 00:06:09,640 Speaker 1: they got all the great stuff. I know, it's got 109 00:06:09,720 --> 00:06:12,400 Speaker 1: a chill in the air today and the winds are blowing, 110 00:06:13,120 --> 00:06:18,080 Speaker 1: but they have a gorgeous set up outside pool side, 111 00:06:18,760 --> 00:06:21,960 Speaker 1: and they have a great pool, and they have this 112 00:06:22,200 --> 00:06:25,800 Speaker 1: lovely lazy river and you know, me, Kayla, I like, 113 00:06:26,160 --> 00:06:28,120 Speaker 1: the only thing better than a river is a lazy one. 114 00:06:30,120 --> 00:06:34,119 Speaker 1: I always flow. That's to be fun. What are you saying, 115 00:06:34,400 --> 00:06:40,760 Speaker 1: I'm boyant? I would yes, I am buoyant, Thank you 116 00:06:40,960 --> 00:06:42,880 Speaker 1: very much. So we're gonna be here all day. I 117 00:06:42,920 --> 00:06:45,440 Speaker 1: think I'm going to be going live on Instagram a 118 00:06:45,480 --> 00:06:47,240 Speaker 1: couple times throughout the day because there's things that we 119 00:06:47,320 --> 00:06:50,120 Speaker 1: want to show you. So if you're not if you 120 00:06:50,160 --> 00:06:53,680 Speaker 1: haven't joined us on Instagram, you can find me at 121 00:06:54,240 --> 00:06:59,520 Speaker 1: Fork Reporter Fork Reporter on Instagram and we will be 122 00:07:00,320 --> 00:07:03,200 Speaker 1: going live there throughout the day. So join us there, 123 00:07:03,200 --> 00:07:05,039 Speaker 1: won't you? All right? Stick around? We got a lot 124 00:07:05,120 --> 00:07:08,480 Speaker 1: to get to from Marongo today. Marago Casino Resort and 125 00:07:08,640 --> 00:07:13,000 Speaker 1: Spa off the I ten ninety minutes from wherever you are. 126 00:07:13,440 --> 00:07:16,400 Speaker 1: And it was a lovely drive today, not bad at all. 127 00:07:16,920 --> 00:07:19,440 Speaker 1: It's a beautiful day. You could see the snow in 128 00:07:19,480 --> 00:07:22,760 Speaker 1: the mountains and just stunning. So we're gonna have a 129 00:07:22,800 --> 00:07:24,400 Speaker 1: good time. Stick around. Go nowhere. 130 00:07:24,840 --> 00:07:27,760 Speaker 5: You're listening to the Fork Report with Nil Savedra on 131 00:07:27,920 --> 00:07:30,360 Speaker 5: demand from KFI AM six forty. 132 00:07:32,000 --> 00:07:35,280 Speaker 1: We're at Marongo Casino Resort and Spa here in Cabazon 133 00:07:35,520 --> 00:07:38,600 Speaker 1: and you know, right next to the outlets here and 134 00:07:38,640 --> 00:07:42,080 Speaker 1: I got to tell you not only this is how 135 00:07:42,120 --> 00:07:43,920 Speaker 1: I prep. Just so you know, this is how I 136 00:07:44,000 --> 00:07:48,280 Speaker 1: prep when we do our our live events here. And 137 00:07:48,480 --> 00:07:51,000 Speaker 1: you know, we don't invite I heard a handle inviting 138 00:07:51,040 --> 00:07:54,160 Speaker 1: people out. We don't invite listeners out unless we have 139 00:07:54,320 --> 00:07:57,480 Speaker 1: a like we've done special tables here. We're just here 140 00:07:57,560 --> 00:08:00,320 Speaker 1: to be in and try, you know, new dishes and 141 00:08:00,400 --> 00:08:02,960 Speaker 1: things that they're doing here. But you're welcome come by. 142 00:08:03,080 --> 00:08:04,880 Speaker 1: We've seen a bunch of people and you come and 143 00:08:04,960 --> 00:08:08,200 Speaker 1: they have great gaming and great food and enjoy yourself. 144 00:08:08,960 --> 00:08:12,160 Speaker 1: But we're just you know, uh, in a little cove 145 00:08:12,280 --> 00:08:16,200 Speaker 1: here by Mosen, hanging out, enjoying ourselves, looking at the 146 00:08:16,240 --> 00:08:19,040 Speaker 1: smiles as people eat, and saying hello as people walk by. 147 00:08:19,360 --> 00:08:21,320 Speaker 1: But this is what I do. This is my this 148 00:08:21,520 --> 00:08:27,080 Speaker 1: is my system. Because I'm coming from La One. I 149 00:08:27,440 --> 00:08:30,600 Speaker 1: never ever get low on my gas. That's just not 150 00:08:30,680 --> 00:08:32,160 Speaker 1: who I am. I don't get low on my gas 151 00:08:32,400 --> 00:08:33,840 Speaker 1: because you never know when you're gonna have to get 152 00:08:33,920 --> 00:08:35,679 Speaker 1: up and get out in your car. What are you 153 00:08:35,720 --> 00:08:36,200 Speaker 1: talking about? 154 00:08:37,600 --> 00:08:38,839 Speaker 3: I just wanted to make sure you're not taking a 155 00:08:38,880 --> 00:08:40,319 Speaker 3: shot at me because I ran out of gas last 156 00:08:40,320 --> 00:08:41,320 Speaker 3: time on my way to Morongo. 157 00:08:41,360 --> 00:08:43,079 Speaker 1: Because I was trying to get there. I totally forgot. 158 00:08:43,160 --> 00:08:44,360 Speaker 1: But now it is a shot at you. 159 00:08:44,600 --> 00:08:48,960 Speaker 3: Okay, no, but I never do any gifts, all right, 160 00:08:49,000 --> 00:08:50,600 Speaker 3: all right. 161 00:08:50,520 --> 00:08:55,160 Speaker 1: Oh okay, No. Kayla has the better idea, get low 162 00:08:55,200 --> 00:08:57,840 Speaker 1: on your gas and then run out of gas. Yeah, 163 00:08:57,960 --> 00:09:01,240 Speaker 1: you're a genius. No, that's great. Her advice, not mine. 164 00:09:01,760 --> 00:09:05,120 Speaker 1: But I kept I didn't get gas in La because 165 00:09:05,440 --> 00:09:10,600 Speaker 1: Marongo here has the cheapest gas. It's like three something, 166 00:09:11,920 --> 00:09:14,360 Speaker 1: So I'm not only gonna fill up on gas. The 167 00:09:14,480 --> 00:09:18,520 Speaker 1: second thing is I didn't eat any anything, just enough, 168 00:09:18,760 --> 00:09:21,959 Speaker 1: just enough to get you here, because I know we're 169 00:09:21,960 --> 00:09:23,520 Speaker 1: gonna have some great food throughout the day, and we're 170 00:09:23,520 --> 00:09:26,160 Speaker 1: gonna introduce you to the chefs and the people that 171 00:09:26,240 --> 00:09:29,719 Speaker 1: are making it happen. You're talking about a massive footprint 172 00:09:30,160 --> 00:09:35,360 Speaker 1: when you think about all the different all of the 173 00:09:35,440 --> 00:09:39,599 Speaker 1: different restaurants here. Not only are you talking about like 174 00:09:39,720 --> 00:09:42,120 Speaker 1: Mosen where we're sitting, not only are we talking about 175 00:09:42,200 --> 00:09:47,040 Speaker 1: Pink Coffee right next to us, and Good Times Cafe 176 00:09:47,440 --> 00:09:50,439 Speaker 1: and Clo and Marketplace and all these things, but you're 177 00:09:50,520 --> 00:09:55,320 Speaker 1: also servicing everything else, whether it's room service or anything 178 00:09:55,360 --> 00:09:58,640 Speaker 1: like that. They also have the to go stuff from 179 00:09:59,559 --> 00:10:02,520 Speaker 1: Good Time Cafe the pizza, which they were just starting 180 00:10:02,520 --> 00:10:05,160 Speaker 1: if I remember correctly last time we were here, and 181 00:10:05,480 --> 00:10:07,360 Speaker 1: now you can you know, you can come in or 182 00:10:07,440 --> 00:10:10,079 Speaker 1: if you're leaving, you're gaming and you enjoyed it for 183 00:10:10,160 --> 00:10:11,439 Speaker 1: the night and you think I want to take some 184 00:10:11,480 --> 00:10:15,560 Speaker 1: pizza home. They have all that stuff right here. They're 185 00:10:15,720 --> 00:10:20,760 Speaker 1: they're doing they're cooking and baking from scratch, and I've 186 00:10:20,840 --> 00:10:22,880 Speaker 1: seen the behind the scenes and what they do. It's 187 00:10:23,040 --> 00:10:27,160 Speaker 1: insane how you run a place like this. So we'll 188 00:10:27,200 --> 00:10:31,680 Speaker 1: be dipping in called the knooks and crannies and letting 189 00:10:31,720 --> 00:10:34,320 Speaker 1: you know about that. Also coming up a little bit later, 190 00:10:34,440 --> 00:10:38,400 Speaker 1: my buddy Ernie is going to be coming on to 191 00:10:38,559 --> 00:10:45,000 Speaker 1: tell you about another screening going on about Bob Gerr 192 00:10:45,880 --> 00:10:51,160 Speaker 1: and his documentary in Beverly Hills. It's coming next Saturday, 193 00:10:51,200 --> 00:10:54,280 Speaker 1: a week from today, three o'clock in Beverly Hills. So 194 00:10:55,440 --> 00:11:01,000 Speaker 1: we'll be giving away some tickets. And did I just 195 00:11:01,120 --> 00:11:01,800 Speaker 1: throw that at him? 196 00:11:01,840 --> 00:11:02,320 Speaker 4: Yeah? I did. 197 00:11:02,440 --> 00:11:07,360 Speaker 1: Huh, you can do it? Do it? Who Mario is there? 198 00:11:07,520 --> 00:11:08,760 Speaker 3: Okay, that sounds fine, let's do it. 199 00:11:08,920 --> 00:11:11,280 Speaker 1: I trust Mario. I trust Mario. Do you not trust Mario? 200 00:11:11,320 --> 00:11:11,360 Speaker 6: No? 201 00:11:11,480 --> 00:11:12,079 Speaker 4: I trust Mario? 202 00:11:13,760 --> 00:11:13,880 Speaker 2: There. 203 00:11:14,640 --> 00:11:17,120 Speaker 3: Yeah, I also just wanted to know how do I 204 00:11:17,160 --> 00:11:17,960 Speaker 3: get some tickets? 205 00:11:18,720 --> 00:11:20,800 Speaker 1: You want to go? I want to go, Bernie. I'll 206 00:11:20,840 --> 00:11:23,160 Speaker 1: take care of you in a Harvey you you haven't 207 00:11:23,160 --> 00:11:26,000 Speaker 1: seen the documentary, have you not? Oh my gosh, I'm 208 00:11:26,000 --> 00:11:26,440 Speaker 1: a huge man. 209 00:11:26,440 --> 00:11:27,080 Speaker 2: I think he's easy. 210 00:11:27,640 --> 00:11:31,240 Speaker 1: He is an amazing man, ninety four years young, and 211 00:11:31,520 --> 00:11:36,400 Speaker 1: he is just a great guy, a great mind. I 212 00:11:36,520 --> 00:11:38,160 Speaker 1: love how he thinks. And he's a bit of a 213 00:11:39,679 --> 00:11:41,880 Speaker 1: like he's a bit of a Yoda in the sense 214 00:11:42,000 --> 00:11:45,120 Speaker 1: like he has this wisdom that don't only come from 215 00:11:45,200 --> 00:11:49,640 Speaker 1: these years, but his experiences with the Disney Company obviously 216 00:11:50,120 --> 00:11:55,760 Speaker 1: as one of the very first imagineers, but also he's 217 00:11:56,080 --> 00:12:00,360 Speaker 1: worked for many He created the huge, massive, forty foot 218 00:12:00,559 --> 00:12:04,040 Speaker 1: King Kong at Universal Studios that was there for years, 219 00:12:04,120 --> 00:12:07,079 Speaker 1: the mechanical on the animatronic one, and it was just 220 00:12:07,559 --> 00:12:12,240 Speaker 1: absolutely insane. So Bob Gerr, his life, by way, is 221 00:12:12,520 --> 00:12:15,679 Speaker 1: not over by any stretch, but his documentary is out 222 00:12:15,720 --> 00:12:20,680 Speaker 1: there and he continues to create an ins be inspiration 223 00:12:21,400 --> 00:12:23,640 Speaker 1: to people. So we'll talk about that and how you 224 00:12:23,679 --> 00:12:27,440 Speaker 1: can get tickets to go see that in Beverly Hills. 225 00:12:28,000 --> 00:12:30,480 Speaker 1: That screening coming up a week from today, So a 226 00:12:30,559 --> 00:12:33,880 Speaker 1: lot to get to today. Stick around again. Join us 227 00:12:33,960 --> 00:12:37,720 Speaker 1: on Instagram. We'll go live in this break on Instagram 228 00:12:37,760 --> 00:12:40,320 Speaker 1: at fok Reporter on Instagram at fork Reporter, you can 229 00:12:40,360 --> 00:12:43,080 Speaker 1: see what Kayla looks like out of the two of us. 230 00:12:46,880 --> 00:12:47,280 Speaker 1: That's wrong. 231 00:12:47,360 --> 00:12:48,760 Speaker 4: I don't know if that's a selling point. 232 00:12:48,760 --> 00:12:49,920 Speaker 2: Maybe I'll go see what the food is. 233 00:12:50,000 --> 00:12:53,520 Speaker 1: Yeah, but that right now, they don't know, so they'll 234 00:12:53,679 --> 00:12:56,360 Speaker 1: whether they like it after they see it. That's on them, 235 00:12:56,520 --> 00:13:00,760 Speaker 1: all right, all right? Stick around Nil Savedra hanging out 236 00:13:00,800 --> 00:13:03,559 Speaker 1: with the Fork Report here at Marongo. We're here at mosen. 237 00:13:03,600 --> 00:13:05,400 Speaker 1: If you're in the area, come by say hello. We 238 00:13:05,520 --> 00:13:08,360 Speaker 1: just didn't invite anybody because it's just a little old us. 239 00:13:09,120 --> 00:13:10,719 Speaker 1: But I'll tell you there's a lot of places to 240 00:13:10,800 --> 00:13:14,400 Speaker 1: celebrate and enjoy some food and some action at the tables. 241 00:13:14,480 --> 00:13:16,600 Speaker 1: If you are so inclined. 242 00:13:16,960 --> 00:13:19,880 Speaker 5: You're listening to The Fork Report with Nil Savedra on 243 00:13:20,040 --> 00:13:22,480 Speaker 5: demand from KFI AM six forty. 244 00:13:24,200 --> 00:13:27,319 Speaker 1: Good afternoon to you, Happy Saturday. It's a gorgeous day, 245 00:13:27,360 --> 00:13:32,320 Speaker 1: if not a little crisp, but after the rains, it's 246 00:13:32,880 --> 00:13:36,040 Speaker 1: just great to see the snow on the mountains. Driving 247 00:13:36,160 --> 00:13:40,280 Speaker 1: the ten to Moronco Casino and Resort, today was just lovely. 248 00:13:41,880 --> 00:13:45,520 Speaker 1: It's packed, a great energetic group of people enjoying every 249 00:13:45,600 --> 00:13:48,920 Speaker 1: little nook and cranny on the campus. Here. The casino 250 00:13:49,040 --> 00:13:52,280 Speaker 1: is always lively, plenty of great gaming going on, but 251 00:13:52,720 --> 00:13:58,120 Speaker 1: it doesn't stop there of course, from comedy concerts, from 252 00:13:58,280 --> 00:14:01,920 Speaker 1: music concerts and beyond. There's always something going on here 253 00:14:02,480 --> 00:14:04,679 Speaker 1: as well as the food, which I find it to 254 00:14:04,800 --> 00:14:09,520 Speaker 1: be an absolute culinary destination. And if you think that 255 00:14:09,640 --> 00:14:12,120 Speaker 1: that is because I get paid to say that, you 256 00:14:12,240 --> 00:14:16,000 Speaker 1: are wrong. I've recommended it to many people. You come out, 257 00:14:16,080 --> 00:14:19,760 Speaker 1: you experience the marketplace, you go to Clo, you come 258 00:14:19,800 --> 00:14:23,000 Speaker 1: here to mos and Good Times Cafe, whatever it is, 259 00:14:23,240 --> 00:14:26,280 Speaker 1: you're going to get a really great food experience and 260 00:14:26,440 --> 00:14:28,920 Speaker 1: the people that make that. We're going to be talking 261 00:14:28,960 --> 00:14:32,080 Speaker 1: to as many as we can today, starting with El 262 00:14:32,160 --> 00:14:36,640 Speaker 1: Hefe himself, Executive chef Damien Stanley. Good to see you, brother, Hey, 263 00:14:36,760 --> 00:14:38,360 Speaker 1: good to see you. This is our this is our 264 00:14:38,480 --> 00:14:41,400 Speaker 1: time to connect unless I'm here, you know, just with 265 00:14:42,280 --> 00:14:44,840 Speaker 1: my wife and my boy and we pop in and 266 00:14:44,880 --> 00:14:48,160 Speaker 1: say hello. It's usually when we come out, and. 267 00:14:49,000 --> 00:14:51,640 Speaker 4: Though broadcasts, I love when you guys come out because 268 00:14:51,680 --> 00:14:54,480 Speaker 4: we get to get dirty, you know what. 269 00:14:54,720 --> 00:14:56,800 Speaker 1: Yeah, but you're such a proud papa. You know, you 270 00:14:56,960 --> 00:15:00,720 Speaker 1: introduced me to your partners in crime. I'm the crew, 271 00:15:01,080 --> 00:15:04,600 Speaker 1: your chefs. The food always comes to the table, and 272 00:15:04,680 --> 00:15:06,640 Speaker 1: as it does, you've got a grin on your face. 273 00:15:06,760 --> 00:15:09,000 Speaker 1: You're proud of what's coming out of the kitchens here, 274 00:15:09,640 --> 00:15:12,520 Speaker 1: and that means a lot. That's you know, yeah, you 275 00:15:12,600 --> 00:15:13,960 Speaker 1: want a chef food likes his own. 276 00:15:13,840 --> 00:15:16,400 Speaker 4: Food, absolutely. And we've been working on a lot of 277 00:15:16,440 --> 00:15:19,080 Speaker 4: things since the last time you showed up. So I 278 00:15:19,120 --> 00:15:22,960 Speaker 4: think the last time we were talking about Good Times Cafe, pizza, 279 00:15:23,240 --> 00:15:23,840 Speaker 4: pizza to go. 280 00:15:24,120 --> 00:15:26,440 Speaker 1: Yeah, so that's right right here, right next to it. 281 00:15:26,560 --> 00:15:29,480 Speaker 1: You've got now a counter, special counter for people could 282 00:15:29,760 --> 00:15:30,880 Speaker 1: make orders and take them out. 283 00:15:30,920 --> 00:15:33,240 Speaker 4: And we were talking about that ghost kitchen that was 284 00:15:33,320 --> 00:15:34,680 Speaker 4: in the back of Good Times. 285 00:15:34,720 --> 00:15:35,240 Speaker 1: That's doing that. 286 00:15:35,520 --> 00:15:41,680 Speaker 4: And then now we put in the barbecue smoker from Mesquite, Texas. 287 00:15:41,760 --> 00:15:45,400 Speaker 4: We had this thing custom made gr manufacturing and it's 288 00:15:46,440 --> 00:15:47,200 Speaker 4: the real deal. 289 00:15:47,680 --> 00:15:51,880 Speaker 1: So it comes to something. How does this happen? I 290 00:15:52,040 --> 00:15:55,800 Speaker 1: was just talking about the massive size of a campus 291 00:15:56,000 --> 00:15:59,720 Speaker 1: like this with the hotel in addition, and what is there? 292 00:16:00,320 --> 00:16:02,520 Speaker 1: Is it two hundred or just under two hundred rooms here? 293 00:16:02,640 --> 00:16:03,520 Speaker 4: It's about two hundred. 294 00:16:03,600 --> 00:16:07,480 Speaker 1: Yeah, yeah, so you Oh, thank wow, Kayla. Where's your plate? 295 00:16:07,960 --> 00:16:10,280 Speaker 1: It's the one that you made first, isn't it. I'm 296 00:16:10,360 --> 00:16:15,800 Speaker 1: on to you, Kyla, Thank you, my dear. So a size. 297 00:16:16,080 --> 00:16:21,040 Speaker 1: You've got multiple you know, multiple flavors, multiple concepts just 298 00:16:21,200 --> 00:16:25,880 Speaker 1: in marketplace alone, that you want to nail, authenticity, that 299 00:16:26,000 --> 00:16:30,840 Speaker 1: you want to nail those flavors, the experience everything. How 300 00:16:30,880 --> 00:16:34,320 Speaker 1: do you how do you juggle that and make it work? 301 00:16:34,480 --> 00:16:38,160 Speaker 4: It's it's a huge operation, right, and and culinary is 302 00:16:38,240 --> 00:16:42,120 Speaker 4: just one part of the pie. There's you know, the 303 00:16:42,160 --> 00:16:48,560 Speaker 4: whole food and beverage team, there's procurement, the people that 304 00:16:48,720 --> 00:16:52,600 Speaker 4: source the items there for you. The marketing team is 305 00:16:52,680 --> 00:16:57,800 Speaker 4: involved in these types of things. So yeah, but culinary wise, 306 00:16:59,600 --> 00:17:01,680 Speaker 4: we have the whole rank and of chefs. You know, 307 00:17:01,840 --> 00:17:05,399 Speaker 4: you have the assistant executive chefs, you have the execs suits, 308 00:17:05,480 --> 00:17:09,080 Speaker 4: you have the chef de cuisines sioux chefs under that, 309 00:17:09,200 --> 00:17:12,840 Speaker 4: and then all the culinary staff. Pastry chef, don't even. 310 00:17:12,680 --> 00:17:16,320 Speaker 1: Get me started on your pastry. They're right at pink right, 311 00:17:17,320 --> 00:17:20,119 Speaker 1: So that is insane. So we're gonna get in that too, 312 00:17:20,240 --> 00:17:22,920 Speaker 1: but right, uh, and do you like to hire from within? 313 00:17:23,040 --> 00:17:24,600 Speaker 1: Do you like to move people up. I know that 314 00:17:24,760 --> 00:17:28,320 Speaker 1: I've watched you move up through different positions here all 315 00:17:28,400 --> 00:17:28,560 Speaker 1: of that. 316 00:17:28,880 --> 00:17:31,320 Speaker 4: So first of all, you know, the people that you 317 00:17:31,440 --> 00:17:33,320 Speaker 4: surround yourself with, you want to you want to be 318 00:17:33,359 --> 00:17:35,480 Speaker 4: able to trust them and and and they got to 319 00:17:35,520 --> 00:17:38,680 Speaker 4: be good for me. They need to be good people. 320 00:17:38,840 --> 00:17:42,600 Speaker 4: And you sign yourself with really good, wholehearted good people. 321 00:17:42,840 --> 00:17:45,400 Speaker 1: Is that because you're a jerk and you need to balance, right, 322 00:17:46,200 --> 00:17:48,120 Speaker 1: That makes sense that yeah? 323 00:17:48,280 --> 00:17:51,320 Speaker 4: And then yeah, and then you have the whole culinary 324 00:17:51,400 --> 00:17:55,000 Speaker 4: staff that that come here that learned under the under 325 00:17:55,080 --> 00:17:59,720 Speaker 4: the system. Uh. They they're very energetic and they want 326 00:17:59,760 --> 00:18:02,880 Speaker 4: to learn. And so yeah, there's a place for people 327 00:18:03,000 --> 00:18:05,879 Speaker 4: moving on up and were teaching them and things like that. 328 00:18:06,119 --> 00:18:10,200 Speaker 1: So I'm just nibbling on this dish right here. Why 329 00:18:10,200 --> 00:18:12,920 Speaker 1: don't you explain? Oh yeah, that's our new mac and cheese. 330 00:18:13,000 --> 00:18:15,520 Speaker 4: So what we did a Good Times Cafe, We just 331 00:18:15,680 --> 00:18:18,000 Speaker 4: changed the menu fit It rolled out a few weeks ago. 332 00:18:19,280 --> 00:18:23,280 Speaker 4: Not a complete one change. It was more of an addition. 333 00:18:24,040 --> 00:18:27,560 Speaker 4: So we added the smoker that I was talking about earlier, 334 00:18:28,200 --> 00:18:30,960 Speaker 4: and we have on the section of the menu smoke 335 00:18:31,040 --> 00:18:36,639 Speaker 4: How's Favorites there were featuring full real barbecue and this 336 00:18:36,840 --> 00:18:38,720 Speaker 4: case you have the new mac and cheese. 337 00:18:39,560 --> 00:18:43,720 Speaker 1: This thing is huge, right massive. I haven't even gotten 338 00:18:43,840 --> 00:18:47,359 Speaker 1: to the meat portion of it, which is ridiculous, right, 339 00:18:47,600 --> 00:18:49,280 Speaker 1: But I got to tell you that more naise saw. 340 00:18:49,359 --> 00:18:55,040 Speaker 1: That cheese sauce you have on there is an absolute showstopper. Yes, 341 00:18:55,200 --> 00:19:04,280 Speaker 1: mona sauce, yeah in dah. But I'm telling you that cheesiness. 342 00:19:05,400 --> 00:19:07,440 Speaker 1: It's one thing to have a you know, you get 343 00:19:07,440 --> 00:19:11,040 Speaker 1: a southern stock baking style, you get a stove top 344 00:19:11,480 --> 00:19:15,040 Speaker 1: you know, loosey, goosey cheese sauce on there. This is 345 00:19:15,240 --> 00:19:20,440 Speaker 1: like this stick to your rib ooey gooey cheesy. There 346 00:19:20,520 --> 00:19:23,080 Speaker 1: is no way that you will pick up any piece 347 00:19:24,000 --> 00:19:28,880 Speaker 1: of that pasta without it being completely covered in that sucks. Yeah. 348 00:19:28,960 --> 00:19:32,680 Speaker 4: So so this one is right tore pasta, right, which 349 00:19:32,760 --> 00:19:36,680 Speaker 4: is radiator pasta. So it's the little shape that has 350 00:19:36,720 --> 00:19:38,240 Speaker 4: all the nooks and crannies in it. So all the 351 00:19:38,359 --> 00:19:42,159 Speaker 4: cheese gets soaked in there. And then the brisket, the 352 00:19:42,200 --> 00:19:48,399 Speaker 4: brisket is smoked here twelve hours mesquite wood. Then then 353 00:19:48,480 --> 00:19:52,000 Speaker 4: it's cut up into in the big big pieces barbecue sauce, 354 00:19:52,600 --> 00:19:55,119 Speaker 4: fried onion strings on top of that. So that's what 355 00:19:55,200 --> 00:19:57,960 Speaker 4: you're looking at there, and then on some of the 356 00:19:58,000 --> 00:20:01,400 Speaker 4: barbecue platters you'll see coming out that's also a site 357 00:20:01,440 --> 00:20:02,800 Speaker 4: on the barbecue platters as well. 358 00:20:03,600 --> 00:20:07,520 Speaker 1: Holy smokes. Literally, So what's it like you as the 359 00:20:07,560 --> 00:20:10,879 Speaker 1: executive chef? You know, whenever we come out here, you 360 00:20:11,040 --> 00:20:15,399 Speaker 1: have the brass come out and everybody's you know, checking 361 00:20:15,440 --> 00:20:18,359 Speaker 1: things out, making sure that everything's running right. How do 362 00:20:18,480 --> 00:20:23,280 Speaker 1: you have meetings where you go, hey, I would like 363 00:20:23,359 --> 00:20:26,200 Speaker 1: to bring a smoker, a big one, and you know 364 00:20:26,359 --> 00:20:29,960 Speaker 1: do they go okay? Is there a reason? You know, 365 00:20:30,200 --> 00:20:31,600 Speaker 1: there's a there's a process. Yeah. 366 00:20:31,680 --> 00:20:35,560 Speaker 4: So yeah, me being the chef, you know, I need 367 00:20:35,880 --> 00:20:38,159 Speaker 4: to come up with ideas, right, and I this is 368 00:20:38,240 --> 00:20:38,560 Speaker 4: what I do. 369 00:20:39,000 --> 00:20:39,399 Speaker 1: I love this. 370 00:20:39,760 --> 00:20:42,800 Speaker 4: So I go to different restaurants and all my days 371 00:20:42,880 --> 00:20:45,600 Speaker 4: off and things like that, and I'm like, hey, I 372 00:20:45,680 --> 00:20:48,960 Speaker 4: might think we're missing something here, right, you know, this 373 00:20:49,080 --> 00:20:50,880 Speaker 4: is a good idea. And then I start to explore 374 00:20:50,920 --> 00:20:53,240 Speaker 4: it more. Then I get my brass, Like you said, 375 00:20:53,359 --> 00:20:56,040 Speaker 4: my assistant executive chef's in the room, the food and 376 00:20:56,080 --> 00:20:58,440 Speaker 4: baviage director, and I say, hey, I really want to 377 00:20:58,480 --> 00:20:59,240 Speaker 4: pitch this idea. 378 00:20:59,320 --> 00:21:01,040 Speaker 1: How can I go go from there? Right? 379 00:21:02,280 --> 00:21:04,600 Speaker 4: And there's ways about it? Right, there's there's you know, 380 00:21:04,720 --> 00:21:06,800 Speaker 4: spending the money and asking for the money and things 381 00:21:06,840 --> 00:21:09,600 Speaker 4: like that. But but yeah, it goes with that full 382 00:21:09,680 --> 00:21:12,800 Speaker 4: buy in. So then what I do is then get 383 00:21:12,840 --> 00:21:15,719 Speaker 4: the chefs to start creating dishes, right because I can 384 00:21:15,760 --> 00:21:19,320 Speaker 4: say all I want, sure, right, but wait, wait till 385 00:21:19,320 --> 00:21:22,680 Speaker 4: they taste some things. You know, when they taste things, 386 00:21:22,880 --> 00:21:25,399 Speaker 4: then that's where I feel like we can get the 387 00:21:25,480 --> 00:21:26,960 Speaker 4: ball rolling on stuff. 388 00:21:27,160 --> 00:21:29,840 Speaker 1: So absolutely insane. I got to get some of this 389 00:21:30,080 --> 00:21:33,800 Speaker 1: up on Instagram because it's just absolutely insane. Our stick around. 390 00:21:34,040 --> 00:21:36,920 Speaker 1: We're going to come back with the executive Chef, Damian Stanley, 391 00:21:36,960 --> 00:21:38,720 Speaker 1: and of course we're going to bring in Chef to 392 00:21:38,800 --> 00:21:41,960 Speaker 1: Rome with us as well. Talk more about the offerings 393 00:21:41,960 --> 00:21:45,320 Speaker 1: here at Morongo Casino Resort and Spa really a one 394 00:21:45,400 --> 00:21:50,679 Speaker 1: stop shop for great food, great gaming, beautiful rooms. They 395 00:21:50,760 --> 00:21:54,359 Speaker 1: have a lovely spa and on days that are maybe 396 00:21:54,400 --> 00:21:58,359 Speaker 1: a little less crisp outside than today, you have an 397 00:21:58,359 --> 00:22:02,640 Speaker 1: amazing pool, covey on as uh lazy river, all kinds 398 00:22:02,640 --> 00:22:04,399 Speaker 1: of great stuff. So stick around. More to come than 399 00:22:04,440 --> 00:22:07,320 Speaker 1: We'll be broadcast live at Morongo Casino Resort and Spot 400 00:22:07,440 --> 00:22:10,919 Speaker 1: today Neil Savedra and the Fork Report crew enjoying us, 401 00:22:10,960 --> 00:22:16,800 Speaker 1: except Mario, who's back there crying into the board. AnyWho, 402 00:22:17,000 --> 00:22:17,880 Speaker 1: We'll be back with more. 403 00:22:18,840 --> 00:22:21,800 Speaker 5: You're listening to the Fork Report with Nil Savedra on 404 00:22:21,960 --> 00:22:24,359 Speaker 5: demand from KFI A M six forty. 405 00:22:26,840 --> 00:22:30,359 Speaker 1: Neil Savedra here with the Fork Report, hanging out at 406 00:22:30,440 --> 00:22:33,040 Speaker 1: Morongo Casino Resort and Spot today and having a great 407 00:22:33,119 --> 00:22:37,119 Speaker 1: time learning about their new smoker and their new barbecue menu. 408 00:22:37,240 --> 00:22:39,480 Speaker 1: And this is all at good times chef, or is 409 00:22:39,520 --> 00:22:41,960 Speaker 1: it a good times it's only at good times we 410 00:22:42,119 --> 00:22:45,120 Speaker 1: have some smart mixture. Is that Mike com Maybe I'm 411 00:22:45,160 --> 00:22:49,479 Speaker 1: not hearing No, sure, moved down around there. We can 412 00:22:49,560 --> 00:22:54,000 Speaker 1: cook ladies, but radio is not really my thing. That's 413 00:22:54,080 --> 00:22:57,200 Speaker 1: the voice of chef. Damien. Stanley's the executive chef here 414 00:22:57,560 --> 00:23:00,440 Speaker 1: and been a good buddy since we met many many 415 00:23:00,520 --> 00:23:06,880 Speaker 1: years ago. Here. So the smoker the only at good 416 00:23:06,960 --> 00:23:09,480 Speaker 1: times cafe, which is Fantastics Cafe. 417 00:23:09,960 --> 00:23:13,920 Speaker 4: We also do have a smoker in the marketplace, so 418 00:23:14,040 --> 00:23:15,520 Speaker 4: we have smoked items coming out. 419 00:23:15,359 --> 00:23:17,520 Speaker 1: Of pork and walkers, pork and waffles. 420 00:23:18,280 --> 00:23:20,359 Speaker 4: But yeah, featuring this out of new stuff out of 421 00:23:20,400 --> 00:23:21,240 Speaker 4: good Times cafe. 422 00:23:21,520 --> 00:23:25,720 Speaker 1: So wow, it just is an insane lineup. And you've 423 00:23:25,800 --> 00:23:29,359 Speaker 1: brought to sit with us and chat. Chef Jerome, is 424 00:23:29,440 --> 00:23:36,200 Speaker 1: it OReGO Reggio, So get all fancy on me a rasio. 425 00:23:36,480 --> 00:23:36,960 Speaker 4: I like it. 426 00:23:37,520 --> 00:23:41,439 Speaker 1: And mom is watching via the phone along with family 427 00:23:41,520 --> 00:23:46,399 Speaker 1: and friends. That's really cool from Jamaica. Yes, sir, I 428 00:23:46,560 --> 00:23:52,840 Speaker 1: told Jamaica some good kids. So, and what is your 429 00:23:53,000 --> 00:23:54,200 Speaker 1: job here? So? 430 00:23:54,560 --> 00:23:58,400 Speaker 6: Yes, I'm the executive sous chef. So I just overseed 431 00:23:58,400 --> 00:24:02,120 Speaker 6: a daily production of the kitchen and just be's right 432 00:24:02,200 --> 00:24:04,560 Speaker 6: the man. Just make sure you know quality and all 433 00:24:04,600 --> 00:24:05,680 Speaker 6: that good stuff is in line. 434 00:24:05,840 --> 00:24:08,960 Speaker 1: Okay, Well, let me hear your your probably you say 435 00:24:09,080 --> 00:24:13,360 Speaker 1: more than anything else. Let me hear your yes, chef, yes, 436 00:24:13,480 --> 00:24:21,680 Speaker 1: chef yes, chef, so sue chef. For those you know 437 00:24:21,800 --> 00:24:29,200 Speaker 1: when you go to traditional French style structure, brigade, yeah, 438 00:24:29,240 --> 00:24:34,880 Speaker 1: the brigade structure is its military style where everybody has 439 00:24:34,960 --> 00:24:37,600 Speaker 1: their place and everything is in its place. You're mes 440 00:24:37,640 --> 00:24:40,399 Speaker 1: and plus everything's gotta be Yeah, you've gotta in the 441 00:24:40,480 --> 00:24:44,119 Speaker 1: structure is very important. So in this case, Jerome is 442 00:24:44,160 --> 00:24:47,520 Speaker 1: your right hand man across the board. He knows uh, 443 00:24:48,000 --> 00:24:50,639 Speaker 1: he knows the vision, he knows how it has to 444 00:24:50,680 --> 00:24:54,480 Speaker 1: be executed. He makes sure every other team member is 445 00:24:55,680 --> 00:24:58,840 Speaker 1: in line as well, so here on this property, we're 446 00:24:58,960 --> 00:24:59,560 Speaker 1: so huge. 447 00:25:00,040 --> 00:25:02,840 Speaker 4: I have I have two others as well, two assistants, 448 00:25:03,640 --> 00:25:06,920 Speaker 4: which chef ter Room and Chef Jerome is in charge 449 00:25:06,960 --> 00:25:10,480 Speaker 4: of banquets and also the restaurants, the Yella Karte restaurants. 450 00:25:10,600 --> 00:25:13,520 Speaker 4: Oh so all you see though this food out here 451 00:25:13,760 --> 00:25:15,760 Speaker 4: is that's that's his domain here. 452 00:25:15,880 --> 00:25:20,480 Speaker 1: So so banquets, those those are going to be specialty 453 00:25:20,560 --> 00:25:24,880 Speaker 1: events or weddings or anything that comes through their parties. Yeah, 454 00:25:25,560 --> 00:25:29,320 Speaker 1: and so what's the smallest banquet size? Just so people 455 00:25:29,440 --> 00:25:31,359 Speaker 1: understand who how many of your people you're cooking for. 456 00:25:32,280 --> 00:25:35,200 Speaker 6: It depends sometimes we do. We can do from twenty 457 00:25:35,280 --> 00:25:39,080 Speaker 6: five to five hundred, seven hundred, sometimes eight hundred, but 458 00:25:39,200 --> 00:25:42,159 Speaker 6: it's it depends on you know, what group is in 459 00:25:42,280 --> 00:25:44,040 Speaker 6: house or what group is visiting us. 460 00:25:44,680 --> 00:25:47,320 Speaker 1: But it's a it's a wide scale. Less than twenty 461 00:25:47,400 --> 00:25:51,520 Speaker 1: five people, chef, that's a lot. Yes, yes, it can be, 462 00:25:51,800 --> 00:25:52,320 Speaker 1: it can be. 463 00:25:53,960 --> 00:25:56,560 Speaker 6: It can be an awesome thing for me because you know, 464 00:25:56,680 --> 00:25:59,520 Speaker 6: banquet is my kind of my kind of thing. 465 00:25:59,640 --> 00:26:01,760 Speaker 1: You like that pressure. I like that pressure. 466 00:26:02,040 --> 00:26:04,159 Speaker 6: I like the stage, and I like the execution and 467 00:26:04,760 --> 00:26:07,240 Speaker 6: stand back and watch people eat and you know, just 468 00:26:07,760 --> 00:26:08,960 Speaker 6: watch people enjoy the. 469 00:26:09,000 --> 00:26:12,600 Speaker 1: Food after a hard day of work, you know, Chef 470 00:26:12,680 --> 00:26:16,520 Speaker 1: during COVID, when a lot of restaurants went they pivoted 471 00:26:17,480 --> 00:26:20,280 Speaker 1: to doing takeout. One of the things that I heard 472 00:26:20,320 --> 00:26:23,600 Speaker 1: on the show a lot from chefs afterwards when people 473 00:26:23,640 --> 00:26:26,200 Speaker 1: could go out and eat again, was just what you said, 474 00:26:26,280 --> 00:26:28,440 Speaker 1: being able to see people eat your food and enjoy 475 00:26:28,520 --> 00:26:32,040 Speaker 1: it again, because that's you know, that's part of the payment. 476 00:26:32,240 --> 00:26:35,080 Speaker 1: It is in long hours and everything else you guys do. 477 00:26:35,080 --> 00:26:37,960 Speaker 1: All right, stick around chatting with Chef Damien and Chef 478 00:26:38,080 --> 00:26:41,240 Speaker 1: Jerome here at Morongo Casino Resort and Spa. We're gonna 479 00:26:41,240 --> 00:26:44,159 Speaker 1: be talking more about the new menu as well as 480 00:26:44,200 --> 00:26:46,680 Speaker 1: other things going on here. We'll get into pastries and 481 00:26:46,720 --> 00:26:49,440 Speaker 1: stuff too. So go nowhere as we broadcast the Fork 482 00:26:49,440 --> 00:26:53,600 Speaker 1: Report live, one of our mini annual coming out here 483 00:26:53,680 --> 00:26:58,800 Speaker 1: and hanging out at Marongo where Mosa Moses rather today. 484 00:26:59,280 --> 00:27:01,000 Speaker 1: So come by and say hi if you're in the area, 485 00:27:01,280 --> 00:27:04,480 Speaker 1: and we'll say hi back. That's how it works. This 486 00:27:04,720 --> 00:27:08,120 Speaker 1: is the Fork Report. I'm Neil Savedra KFI heard everywhere 487 00:27:08,200 --> 00:27:12,560 Speaker 1: on the iHeartRadio app. You've been listening to the Fork Report. 488 00:27:12,760 --> 00:27:15,160 Speaker 1: You can always hear us live on KFI Am six 489 00:27:15,240 --> 00:27:18,680 Speaker 1: forty two to five pm on Saturday, and anytime on 490 00:27:18,880 --> 00:27:20,880 Speaker 1: demand on the iHeartRadio app.