1 00:00:00,160 --> 00:00:04,520 Speaker 1: Right now is the biggest handicap this show has ever had. 2 00:00:04,600 --> 00:00:06,680 Speaker 1: I can talk you through things to the best of 3 00:00:06,680 --> 00:00:10,200 Speaker 1: my ability and give you sight, but giving you the 4 00:00:10,240 --> 00:00:15,480 Speaker 1: smell is often very difficult. KFI Am six forty. You're 5 00:00:15,560 --> 00:00:20,119 Speaker 1: listening to the Forkerport all Things Food, beverage and beyond. 6 00:00:20,160 --> 00:00:22,480 Speaker 1: Every Saturday we kind of shake off the heaviness of 7 00:00:22,520 --> 00:00:24,080 Speaker 1: the week, stuff. 8 00:00:23,800 --> 00:00:26,040 Speaker 2: Going on in the news. We all know what's going on, 9 00:00:27,200 --> 00:00:28,640 Speaker 2: but this is a safe have it. 10 00:00:28,760 --> 00:00:32,400 Speaker 1: This is a sanctuary for us just to celebrate food, 11 00:00:32,440 --> 00:00:36,240 Speaker 1: the people that make it, the culture behind it, cooking 12 00:00:36,280 --> 00:00:39,880 Speaker 1: at home, going out to eat, making a good cocktail, 13 00:00:39,920 --> 00:00:42,800 Speaker 1: whatever it might be. And the holidays are here, and 14 00:00:42,840 --> 00:00:46,280 Speaker 1: we were trying to really shed some light on unique 15 00:00:46,360 --> 00:00:53,279 Speaker 1: places in southern California that are beyond the norm. And 16 00:00:53,479 --> 00:00:57,440 Speaker 1: one of the places I was just sitting here talking 17 00:00:57,640 --> 00:01:02,400 Speaker 1: with Morgan and Organ Runyon is our guest today from 18 00:01:02,480 --> 00:01:05,680 Speaker 1: the Old Place, and I said, not only am I embarrassing, 19 00:01:05,720 --> 00:01:07,520 Speaker 1: it's first time he's on the show and I got 20 00:01:07,520 --> 00:01:11,040 Speaker 1: to shake his hand, but also I've never been, and 21 00:01:11,120 --> 00:01:13,639 Speaker 1: I know everything there is to know about this place 22 00:01:13,800 --> 00:01:17,880 Speaker 1: and still just have not had that moment of saying, 23 00:01:18,480 --> 00:01:21,040 Speaker 1: let's go there. I can blame it on my wife, 24 00:01:21,120 --> 00:01:24,320 Speaker 1: but she doesn't need red me so, but I will 25 00:01:24,360 --> 00:01:27,080 Speaker 1: tell you this smells delicious. Welcome to the forker Port. 26 00:01:27,520 --> 00:01:27,840 Speaker 2: Thank you. 27 00:01:28,720 --> 00:01:31,120 Speaker 1: It's a real pleasure bring that mike to you right 28 00:01:31,200 --> 00:01:35,800 Speaker 1: up close. We're an intimate show here. Well, this is 29 00:01:35,800 --> 00:01:38,840 Speaker 1: my first time on the radio. Oh man, you know 30 00:01:38,880 --> 00:01:41,760 Speaker 1: what it really is. It's a treat for me and 31 00:01:41,840 --> 00:01:44,600 Speaker 1: it's a real honor to have you here. Your family has, 32 00:01:45,040 --> 00:01:49,120 Speaker 1: your father, Tom has left an indelible mark on southern 33 00:01:49,200 --> 00:01:54,960 Speaker 1: California and the food scene that is without a doubt 34 00:01:55,280 --> 00:02:02,720 Speaker 1: and indescribable, indescribable about the from events to special dining 35 00:02:02,800 --> 00:02:06,720 Speaker 1: experiences to just great honest food. 36 00:02:08,320 --> 00:02:11,200 Speaker 2: I just you know, it's. 37 00:02:12,200 --> 00:02:15,000 Speaker 1: You can't set out, you don't sit in a boardroom 38 00:02:16,200 --> 00:02:18,440 Speaker 1: and come up with this concept. It comes from the 39 00:02:18,480 --> 00:02:20,679 Speaker 1: heart in the family period. That's the only place that 40 00:02:20,720 --> 00:02:23,120 Speaker 1: could birth this. So tell us a little bit about it. 41 00:02:23,200 --> 00:02:28,040 Speaker 3: Well, fifty five years ago or so, my father decided 42 00:02:28,080 --> 00:02:30,800 Speaker 3: to open up a restaurant. He went out looking for 43 00:02:30,840 --> 00:02:35,640 Speaker 3: the worst location demographically and found the old Hanks Country 44 00:02:35,680 --> 00:02:38,480 Speaker 3: Store and Cornell Post Office. It's built in nineteen oh eight. 45 00:02:38,520 --> 00:02:42,440 Speaker 3: It served the homesteaders that lived behind Rancho Malibu, which 46 00:02:42,560 --> 00:02:45,920 Speaker 3: was still a cattle ranch at that time, and my 47 00:02:45,960 --> 00:02:48,240 Speaker 3: grandma had been living out there, so he knew the area. 48 00:02:49,040 --> 00:02:52,760 Speaker 3: My dad grew up in the run In Canyon, so 49 00:02:53,520 --> 00:02:55,000 Speaker 3: they've been around for a little while. 50 00:02:55,800 --> 00:02:58,400 Speaker 2: And no relation though, right, Yeah it is. 51 00:02:58,919 --> 00:03:01,839 Speaker 3: Yeah, my uncle Army, my dad, they used to hunt 52 00:03:01,880 --> 00:03:02,160 Speaker 3: up there. 53 00:03:02,200 --> 00:03:05,160 Speaker 1: I wondered about that, and that was like one of 54 00:03:05,160 --> 00:03:06,959 Speaker 1: the first questions, is it tight. 55 00:03:07,080 --> 00:03:08,760 Speaker 2: Is that's the same family name. 56 00:03:08,919 --> 00:03:11,440 Speaker 3: Yeah, I mean my dad would be one hundred and 57 00:03:11,480 --> 00:03:15,520 Speaker 3: five now, Tom run In and he remembered Hollywood with 58 00:03:15,560 --> 00:03:16,639 Speaker 3: avocado orchards. 59 00:03:16,840 --> 00:03:20,160 Speaker 2: Oh my gosh, I can only imagine. 60 00:03:20,480 --> 00:03:25,280 Speaker 3: Yeah, So because Los Angeles really isn't that old. Yeah, right, 61 00:03:25,440 --> 00:03:26,720 Speaker 3: unless you have a Spanish name. 62 00:03:27,320 --> 00:03:31,960 Speaker 1: Yeah, yeah, exactly if you were here originally. Yeah, but 63 00:03:32,080 --> 00:03:35,920 Speaker 1: that it is funny to think about that, and even 64 00:03:36,680 --> 00:03:40,080 Speaker 1: I mean, we go back, you know, a little over 65 00:03:40,120 --> 00:03:43,560 Speaker 1: one hundred years for Hollywood and Hollywood Land and the 66 00:03:44,360 --> 00:03:49,720 Speaker 1: sign itself for that part. But when you look, it 67 00:03:51,480 --> 00:03:55,800 Speaker 1: was so desolate. There was nothing around. The old pictures. 68 00:03:55,800 --> 00:03:58,920 Speaker 1: There's nothing better than going through all those old pictures. 69 00:03:59,040 --> 00:04:01,680 Speaker 3: Of La Yeah. Yeah, it's pretty amazing. We actually have 70 00:04:02,000 --> 00:04:04,680 Speaker 3: in the back. We have a little expresso truck that 71 00:04:04,720 --> 00:04:06,640 Speaker 3: were on the weekends we serve expresso out of it. 72 00:04:06,880 --> 00:04:09,320 Speaker 3: And it came from a guy new up the hill 73 00:04:10,120 --> 00:04:12,280 Speaker 3: and he bought it from some guys in the valley 74 00:04:12,280 --> 00:04:14,880 Speaker 3: and have faded on the side door it says gh 75 00:04:14,960 --> 00:04:18,800 Speaker 3: Wilson and Son recieda hay ranch and that's from when 76 00:04:19,000 --> 00:04:21,320 Speaker 3: there was hay in the valley. And this truck's only 77 00:04:21,360 --> 00:04:23,600 Speaker 3: in nineteen forty nine and we've built this little kind 78 00:04:23,640 --> 00:04:27,159 Speaker 3: of gypsy wagon espresso truck on it. But yeah, you know, 79 00:04:27,320 --> 00:04:30,960 Speaker 3: our history here is relatively new. The old place has 80 00:04:31,160 --> 00:04:32,359 Speaker 3: been a part of that for a while. 81 00:04:33,040 --> 00:04:33,280 Speaker 2: Yeah. 82 00:04:33,360 --> 00:04:38,960 Speaker 1: No, no, hey in Resita, but you do get hey, No, okay, 83 00:04:38,960 --> 00:04:39,800 Speaker 1: I'm getting this shit. 84 00:04:40,240 --> 00:04:42,520 Speaker 2: The headshake from Kylaw. I thought I was clean. 85 00:04:43,320 --> 00:04:48,400 Speaker 1: It was a solid joke, so you know, I wondered. 86 00:04:48,880 --> 00:04:51,760 Speaker 1: But yeah, so do you do you call it running 87 00:04:51,839 --> 00:04:53,279 Speaker 1: or do you say my canyon? 88 00:04:53,839 --> 00:04:54,039 Speaker 2: No? 89 00:04:54,279 --> 00:04:58,000 Speaker 3: I mean, listen, we're very far removed. Yeah that was 90 00:04:58,120 --> 00:05:02,040 Speaker 3: years ago and the name stuck. But yeah, I mean 91 00:05:02,080 --> 00:05:04,520 Speaker 3: I've taken my kids up there and gone for a hike, 92 00:05:05,279 --> 00:05:07,760 Speaker 3: but it's certainly not part of our family anymore. 93 00:05:07,880 --> 00:05:08,919 Speaker 2: I mean, sure, the. 94 00:05:09,000 --> 00:05:16,080 Speaker 1: Name but to have that stamp like Mulholland, yeah, like 95 00:05:16,200 --> 00:05:20,760 Speaker 1: any of those you know, important names at the birth 96 00:05:21,560 --> 00:05:24,200 Speaker 1: of Los Angeles. 97 00:05:25,120 --> 00:05:26,640 Speaker 2: Is pretty freaking cool. 98 00:05:27,040 --> 00:05:30,120 Speaker 3: Yeah, no, it's it's it's quite an honor. And you know, 99 00:05:31,080 --> 00:05:33,599 Speaker 3: and you know, my dad kind of had a vision 100 00:05:33,839 --> 00:05:37,000 Speaker 3: with the old place. He wanted to recreate something of 101 00:05:37,040 --> 00:05:40,720 Speaker 3: his past or preserve it. And that's kind of what 102 00:05:40,760 --> 00:05:44,080 Speaker 3: we've done, you know, in getting into the restaurant, having 103 00:05:44,080 --> 00:05:45,920 Speaker 3: grown up in it with my sister, and I wasn't 104 00:05:45,960 --> 00:05:49,120 Speaker 3: the business I was planning on being in really, so 105 00:05:49,440 --> 00:05:52,400 Speaker 3: this was not well, I mean sleeping in the car 106 00:05:52,440 --> 00:05:55,159 Speaker 3: when you're a kid, you're like, I'm going to do 107 00:05:55,240 --> 00:05:57,760 Speaker 3: something else. But as my my my parents ran it 108 00:05:57,800 --> 00:05:59,640 Speaker 3: and the end it was just the two of them running. 109 00:05:59,640 --> 00:06:01,279 Speaker 3: My dad was in his eighties and it was a 110 00:06:01,360 --> 00:06:05,279 Speaker 3: quirky restaurant, you know, everything for forty years or two 111 00:06:05,279 --> 00:06:08,400 Speaker 3: things on the menu steak and clamps Sunday with steaks. 112 00:06:08,400 --> 00:06:08,599 Speaker 2: Tow. 113 00:06:08,640 --> 00:06:09,919 Speaker 3: I brought some steaks to for you. 114 00:06:10,120 --> 00:06:13,279 Speaker 1: This smell here, I mean seriously been doing this for 115 00:06:13,360 --> 00:06:15,920 Speaker 1: quite some time. There's a lot of great smelling stuff 116 00:06:15,960 --> 00:06:20,479 Speaker 1: that has come through that door. This it took like 117 00:06:20,680 --> 00:06:24,080 Speaker 1: half a second because Caleb brought it in and I 118 00:06:24,160 --> 00:06:27,359 Speaker 1: was doing something on the computer and it just like 119 00:06:27,400 --> 00:06:31,160 Speaker 1: a cartoon waved itself into my nose and I. 120 00:06:31,120 --> 00:06:35,400 Speaker 2: Went, holy hell, that is what like? That food is 121 00:06:35,440 --> 00:06:36,080 Speaker 2: my favorite. 122 00:06:36,320 --> 00:06:38,440 Speaker 1: Just looking at this and smelling, I'm telling you this 123 00:06:38,680 --> 00:06:40,520 Speaker 1: is the stuff I love to eat well. 124 00:06:40,640 --> 00:06:44,240 Speaker 3: And what you're smelling is, you know, we cook over 125 00:06:44,279 --> 00:06:46,640 Speaker 3: a local oak. I've been cutting wood with my dad 126 00:06:47,040 --> 00:06:49,719 Speaker 3: since i was eight years old. And that's the flavor. 127 00:06:49,720 --> 00:06:51,760 Speaker 3: That's a flavor of region. You know, in Kentucky you 128 00:06:51,800 --> 00:06:54,680 Speaker 3: might have hickory or something. We have coastal red oak. 129 00:06:54,720 --> 00:06:58,040 Speaker 3: That's our flavor. And that's what flavors our food. And 130 00:06:58,120 --> 00:07:04,240 Speaker 3: it's it's it's not anything complicated, it's simple, but that's 131 00:07:04,279 --> 00:07:07,799 Speaker 3: a seasoning and that that's a regional, local part. 132 00:07:08,360 --> 00:07:11,840 Speaker 1: Like you said, you remember as a kid adding that 133 00:07:11,880 --> 00:07:15,720 Speaker 1: to your food. Is I mean, nowadays you can get 134 00:07:15,760 --> 00:07:20,640 Speaker 1: anything shipped anywhere. You get Texa, Texas post oak and 135 00:07:20,680 --> 00:07:25,760 Speaker 1: all these different things. But to have that regional you know, 136 00:07:25,920 --> 00:07:28,440 Speaker 1: kind of going out in the backyard and grabbing. 137 00:07:28,080 --> 00:07:30,320 Speaker 3: It and yeah, well we've got a big pile of 138 00:07:30,360 --> 00:07:33,320 Speaker 3: it and I'm always cutting it and splitting it and staying. 139 00:07:33,040 --> 00:07:33,560 Speaker 2: Ahead of it. 140 00:07:34,440 --> 00:07:38,960 Speaker 1: Looking at the website, the quote that you have here 141 00:07:39,280 --> 00:07:42,440 Speaker 1: time is a bit wound backwards here. I love that 142 00:07:42,680 --> 00:07:48,800 Speaker 1: concept that it's like simpler times, simple meals that don't 143 00:07:48,960 --> 00:07:52,440 Speaker 1: hide under a thousand different ingredients. 144 00:07:53,000 --> 00:07:56,600 Speaker 3: Well, it's also and the whole atmosphere is that is 145 00:07:56,640 --> 00:07:59,120 Speaker 3: that way. And people often ask me, they're like, well, 146 00:07:59,200 --> 00:08:01,800 Speaker 3: what's it like if to come to the restaurant. I'm like, well, 147 00:08:02,880 --> 00:08:05,200 Speaker 3: it's kind of probably like you traveled out of state, 148 00:08:05,720 --> 00:08:09,400 Speaker 3: but you're going to sleep in your own bed, because 149 00:08:09,440 --> 00:08:12,640 Speaker 3: it's it's like you're in the mountains. You know, there's 150 00:08:13,720 --> 00:08:17,160 Speaker 3: wildlife around. You know, it's like you've kind of gone 151 00:08:17,360 --> 00:08:21,240 Speaker 3: you're not you've exited LA, but you haven't really You're 152 00:08:21,240 --> 00:08:24,600 Speaker 3: still within LA's And that's the beauty that we can provide. 153 00:08:24,600 --> 00:08:27,680 Speaker 3: And it's also you know a great benefit for us 154 00:08:27,680 --> 00:08:30,560 Speaker 3: that we've got this population base of Los Angeles. 155 00:08:31,080 --> 00:08:34,040 Speaker 1: That is the one thing that we have that you 156 00:08:34,080 --> 00:08:37,000 Speaker 1: don't have anywhere else. You go to New York. Great, 157 00:08:37,040 --> 00:08:39,559 Speaker 1: they've got great food, all that stuff, but it's all 158 00:08:39,640 --> 00:08:42,040 Speaker 1: kind of on top of each other. You can, you know, 159 00:08:42,080 --> 00:08:45,160 Speaker 1: get to everything easily. We have these niops and crannies 160 00:08:45,160 --> 00:08:48,720 Speaker 1: and make you feel like you're nowhere near home, but 161 00:08:50,000 --> 00:08:50,360 Speaker 1: you are. 162 00:08:50,880 --> 00:08:53,160 Speaker 2: We come back. We're going to talk more. This is 163 00:08:53,360 --> 00:08:54,520 Speaker 2: just uh. 164 00:08:56,559 --> 00:09:02,600 Speaker 1: A fascinating story about a local family embedding their roots 165 00:09:02,880 --> 00:09:07,520 Speaker 1: throughout food and Los Angeles, and I just I love 166 00:09:07,600 --> 00:09:12,480 Speaker 1: the story and I'm thrilled to have Morgan here. Morgan 167 00:09:12,559 --> 00:09:14,720 Speaker 1: Runyon is with us, and we'll keep talking about the 168 00:09:14,720 --> 00:09:17,640 Speaker 1: Old Place. We'll talk about the menu, will do some tasting. 169 00:09:18,559 --> 00:09:22,720 Speaker 1: I know Kayla, she heard tasting and she started bouncing 170 00:09:22,720 --> 00:09:25,800 Speaker 1: in her chair. We'll do some tasting. We come back, 171 00:09:25,880 --> 00:09:29,280 Speaker 1: so go nowhere. It's the Fork Report. I'm Neil Savedra, 172 00:09:29,440 --> 00:09:30,800 Speaker 1: KFI AM six forty. 173 00:09:31,040 --> 00:09:34,000 Speaker 4: You're listening to the Fork Report with Nil Savedra on 174 00:09:34,120 --> 00:09:36,600 Speaker 4: demand from KFI AM six forty. 175 00:09:38,120 --> 00:09:41,840 Speaker 1: Your friendly neighborhood Fork reporter Nil Savedra, just talking about food, 176 00:09:41,920 --> 00:09:46,640 Speaker 1: celebrating food on a beautiful Saturday during the holidays. Hankah 177 00:09:46,640 --> 00:09:49,959 Speaker 1: starts tomorrow, and of course Christmas is coming up, and 178 00:09:50,160 --> 00:09:53,600 Speaker 1: we think about food and family and gathering together and 179 00:09:53,840 --> 00:09:58,800 Speaker 1: unique cool places here to get food, family owned and run. 180 00:09:58,920 --> 00:10:02,200 Speaker 1: And one of those places places is the Old Place. 181 00:10:02,640 --> 00:10:05,199 Speaker 1: And you can find out more at Old Place Cornell 182 00:10:05,400 --> 00:10:09,959 Speaker 1: dot com. Old Place Cornell dot com. That's because of 183 00:10:10,000 --> 00:10:10,560 Speaker 1: the winery. 184 00:10:10,880 --> 00:10:17,559 Speaker 3: The Cornell No Cornell was interesting enough. When the homesteaders 185 00:10:17,640 --> 00:10:20,640 Speaker 3: originally moved out there, they decided they needed a schoolhouse, 186 00:10:21,400 --> 00:10:26,600 Speaker 3: and someone wrote to Ezra Cornell of Cornell University University 187 00:10:26,920 --> 00:10:29,280 Speaker 3: and said, we need some you know, a syllabus and 188 00:10:29,360 --> 00:10:31,880 Speaker 3: some books, and so he donated them. And they're like, well, 189 00:10:31,880 --> 00:10:33,680 Speaker 3: we're going to name our little area after you. 190 00:10:34,480 --> 00:10:36,400 Speaker 2: Oh wow. Yeah. 191 00:10:36,600 --> 00:10:39,160 Speaker 3: So it's right up from Malibou Lake. It's off Canaan 192 00:10:39,520 --> 00:10:44,240 Speaker 3: in the Santa Monica Mountains and it's you know, it's 193 00:10:44,280 --> 00:10:45,439 Speaker 3: like you step back in time. 194 00:10:46,160 --> 00:10:51,880 Speaker 1: Holy smokes. So well, Morgan was filling the in on 195 00:10:51,920 --> 00:10:56,040 Speaker 1: that little story. I decided to take a little little 196 00:10:56,080 --> 00:11:09,000 Speaker 1: dip in this warm brown, lovely meaty oniony. There's celery everything. 197 00:11:09,080 --> 00:11:12,520 Speaker 1: Tell us about this stew. This is absolutely heaven. 198 00:11:13,080 --> 00:11:16,480 Speaker 3: So the stew. The first forty years at a restaurant, 199 00:11:16,559 --> 00:11:19,440 Speaker 3: two things on the menu steak, clams, cash only. That 200 00:11:19,600 --> 00:11:23,679 Speaker 3: was my parents. I'm really up the game. We've got 201 00:11:23,679 --> 00:11:27,679 Speaker 3: a full page and Stu is only on Sunday. You 202 00:11:27,880 --> 00:11:32,480 Speaker 3: do ste every night, but Stu is just yeah, it's 203 00:11:32,480 --> 00:11:34,840 Speaker 3: one of our original and Stu is just such a 204 00:11:34,880 --> 00:11:39,000 Speaker 3: comfort food, you know. It's like the one thing like 205 00:11:39,040 --> 00:11:41,480 Speaker 3: my daughter she's always just bring the stew home, and 206 00:11:41,559 --> 00:11:43,880 Speaker 3: I'm like, well, what about like our fish specially went no, 207 00:11:44,080 --> 00:11:44,880 Speaker 3: bring the stew home. 208 00:11:45,000 --> 00:11:46,679 Speaker 2: Yeah, it's and. 209 00:11:46,720 --> 00:11:51,000 Speaker 3: The thing about stu, stu also gets better. Yeah, you 210 00:11:51,040 --> 00:11:53,560 Speaker 3: bring it home and you reheat it. It's not like 211 00:11:53,600 --> 00:11:56,880 Speaker 3: a lot of food, you know, degrades. Stu is just 212 00:11:56,920 --> 00:11:59,080 Speaker 3: like it keeps stewing people. 213 00:11:59,280 --> 00:12:03,520 Speaker 2: Yeah, it's in the name, man, it's stew. It needs 214 00:12:03,559 --> 00:12:04,160 Speaker 2: to stew. 215 00:12:06,120 --> 00:12:10,560 Speaker 1: So people ask me that because there's certain foods Chinese, Italian, 216 00:12:10,679 --> 00:12:15,360 Speaker 1: there's stew. There's certain foods that just get better because 217 00:12:15,559 --> 00:12:19,240 Speaker 1: of that marriage, that time that just the longer they 218 00:12:19,280 --> 00:12:22,360 Speaker 1: go on, the more of those flavors and fuse with 219 00:12:22,440 --> 00:12:24,960 Speaker 1: each other and kind of make this whole other thing. 220 00:12:26,800 --> 00:12:28,920 Speaker 2: Yeah. I could eat this every day. Yeah. 221 00:12:28,960 --> 00:12:31,080 Speaker 3: So, I mean, the stew is a big thing. I mean, 222 00:12:31,880 --> 00:12:34,240 Speaker 3: but really the heart and soul of our restaurant is 223 00:12:34,320 --> 00:12:37,280 Speaker 3: we've got a big oak fire that we're throwing logs 224 00:12:37,280 --> 00:12:40,800 Speaker 3: in and we're sizzling meat over and whether you like 225 00:12:41,000 --> 00:12:43,319 Speaker 3: a lean piece of meat, which would be our sirloin, 226 00:12:44,200 --> 00:12:47,640 Speaker 3: or a rib ee, which you know that fat is 227 00:12:47,679 --> 00:12:50,880 Speaker 3: going to start to caramelize or kind of melt into your. 228 00:12:50,760 --> 00:12:51,960 Speaker 2: Mouth, youdvis are magic. 229 00:12:52,240 --> 00:12:54,680 Speaker 3: Yeah, and then we also do a bone infla, So 230 00:12:54,720 --> 00:12:57,800 Speaker 3: we don't have a giant selection, but don't you don't 231 00:12:57,880 --> 00:12:58,760 Speaker 3: need a lot either. 232 00:13:00,200 --> 00:13:03,160 Speaker 1: Describe the bone in fla because that's not served traditionally 233 00:13:03,240 --> 00:13:03,440 Speaker 1: like that. 234 00:13:03,720 --> 00:13:06,640 Speaker 3: Yeah, and the bone in fla really is just you know, 235 00:13:06,760 --> 00:13:08,600 Speaker 3: how do you give a file a a little more? 236 00:13:09,600 --> 00:13:11,880 Speaker 3: And to me, the fle a is, you know, it 237 00:13:12,520 --> 00:13:14,960 Speaker 3: melts and everything, but like the sirloin's got the most 238 00:13:15,000 --> 00:13:19,360 Speaker 3: intense steak flavor. The ribbi has got this melty fat 239 00:13:19,400 --> 00:13:23,640 Speaker 3: and you got to Yeah, it's sizzling over oak and 240 00:13:23,679 --> 00:13:26,480 Speaker 3: that fat's caramelized. It's amazing, Like you're you know, you're 241 00:13:26,480 --> 00:13:29,520 Speaker 3: eating the fat first and then the file a. Just 242 00:13:29,559 --> 00:13:32,760 Speaker 3: putting the bone in it adds, you know, it gives 243 00:13:32,760 --> 00:13:35,959 Speaker 3: it a little deeper flavor than just your traditional filet. 244 00:13:36,520 --> 00:13:36,720 Speaker 2: Yeah. 245 00:13:36,800 --> 00:13:40,840 Speaker 1: So if you see you know, a porterhouse or a 246 00:13:40,880 --> 00:13:43,440 Speaker 1: t bone or something, then you know where that filet 247 00:13:43,640 --> 00:13:48,400 Speaker 1: is nestled. And and having that option is is not 248 00:13:48,440 --> 00:13:49,600 Speaker 1: one that you get very often. 249 00:13:49,640 --> 00:13:50,240 Speaker 2: I don't hear that. 250 00:13:53,160 --> 00:13:57,800 Speaker 1: So what is uh, what is the experience if someone 251 00:13:57,960 --> 00:14:02,280 Speaker 1: hasn't been to the old place and they're going to 252 00:14:02,360 --> 00:14:03,360 Speaker 1: go for the first time. 253 00:14:04,760 --> 00:14:05,679 Speaker 2: How do they do it right? 254 00:14:05,760 --> 00:14:08,600 Speaker 3: Okay, that's a good question. First of all, you don't 255 00:14:08,600 --> 00:14:10,720 Speaker 3: do it on a Monday, Tuesday, or Wednesday because we 256 00:14:10,760 --> 00:14:11,360 Speaker 3: are closed. 257 00:14:12,559 --> 00:14:13,120 Speaker 2: Hot tip. 258 00:14:13,840 --> 00:14:14,800 Speaker 3: Yeah, that's a good one. 259 00:14:14,880 --> 00:14:18,160 Speaker 1: Yeah, yeah, Otherwise you'll be chopping that book by yourself. 260 00:14:18,040 --> 00:14:20,320 Speaker 3: You'd be walking around the building and looking at the peacocks, 261 00:14:20,360 --> 00:14:22,720 Speaker 3: running around and listening to the donkeys. 262 00:14:23,200 --> 00:14:26,160 Speaker 1: Which is not a bad day, I would imagine, however, 263 00:14:26,240 --> 00:14:26,960 Speaker 1: if you're hungry. 264 00:14:27,160 --> 00:14:33,160 Speaker 3: Yeah, So we're open Thursday through Sunday, Thursday, Friday, and Saturday. 265 00:14:33,640 --> 00:14:36,960 Speaker 3: We're inside dining in the evenings Saturday and Sunday the 266 00:14:37,000 --> 00:14:39,920 Speaker 3: whole day, so we do breakfast and lunch, but that's outside. 267 00:14:39,960 --> 00:14:43,680 Speaker 3: We also have our little expresso truck going and we're 268 00:14:44,800 --> 00:14:46,200 Speaker 3: we're a mountain destination. 269 00:14:46,560 --> 00:14:46,760 Speaker 4: You know. 270 00:14:46,800 --> 00:14:49,160 Speaker 3: We've got a lot of people that come out Moholan underdrive. 271 00:14:49,160 --> 00:14:51,880 Speaker 3: They're heading to the beach, they're coming through or during 272 00:14:51,880 --> 00:14:54,600 Speaker 3: the holiday season, we do a lot of like kind 273 00:14:54,640 --> 00:14:58,120 Speaker 3: of family gatherings because we're a family, right sure, and 274 00:14:58,480 --> 00:15:01,680 Speaker 3: people want to bring someone to an experience like we are. 275 00:15:02,240 --> 00:15:05,040 Speaker 3: You know, we're still a living piece of history that 276 00:15:05,200 --> 00:15:06,760 Speaker 3: is functioning as a restaurant. 277 00:15:07,400 --> 00:15:09,160 Speaker 2: How many people can you fit in there? 278 00:15:09,800 --> 00:15:14,240 Speaker 3: We can fit about seventy five people inside, and then 279 00:15:14,280 --> 00:15:18,600 Speaker 3: we have outdoor seating, which is the daytime and oddly enough, 280 00:15:18,680 --> 00:15:22,120 Speaker 3: like during COVID, like what we practice at the restaurant 281 00:15:22,200 --> 00:15:24,680 Speaker 3: is called social condensing inside. 282 00:15:25,600 --> 00:15:31,600 Speaker 1: So that sounds like made up crap, it is we 283 00:15:31,800 --> 00:15:34,440 Speaker 1: you know, growing up poor in a Mexican family, we 284 00:15:34,520 --> 00:15:37,320 Speaker 1: called it the same thing because there was seven kids 285 00:15:37,360 --> 00:15:42,520 Speaker 1: in like a two bedroom house, social condensing. 286 00:15:43,800 --> 00:15:47,040 Speaker 3: But COVID allowed us to kind of sprawl outside, and 287 00:15:47,080 --> 00:15:49,840 Speaker 3: so now we do our daytime seating outside and it's 288 00:15:49,880 --> 00:15:52,360 Speaker 3: you know, we got plenty of trees around, there's birds 289 00:15:52,440 --> 00:15:53,000 Speaker 3: running around. 290 00:15:53,080 --> 00:15:54,480 Speaker 1: And no, I love the fact that you have an 291 00:15:54,520 --> 00:15:56,720 Speaker 1: inside menu and an outside menu. 292 00:15:56,880 --> 00:15:58,880 Speaker 3: Yeah, I mean they're basically kind of the same thing. 293 00:15:58,880 --> 00:16:01,880 Speaker 3: There's some stuff that we don't go outside with. The 294 00:16:01,960 --> 00:16:04,320 Speaker 3: clams is another thing that we've always had. It just 295 00:16:04,400 --> 00:16:08,400 Speaker 3: doesn't travel as well as to go the whole presentation. 296 00:16:08,760 --> 00:16:12,120 Speaker 1: Yeah, it's can I steal you for a little bit 297 00:16:12,120 --> 00:16:12,640 Speaker 1: more time? 298 00:16:13,000 --> 00:16:13,320 Speaker 2: Sure? 299 00:16:13,440 --> 00:16:16,640 Speaker 1: Because I'm really enjoying our conversation and it's one of 300 00:16:16,720 --> 00:16:20,040 Speaker 1: those weird times where it's almost like, you know the 301 00:16:20,360 --> 00:16:22,680 Speaker 1: place down the street that you have the most access 302 00:16:22,720 --> 00:16:25,640 Speaker 1: to or you want to talk, you don't ever go in. 303 00:16:25,680 --> 00:16:28,520 Speaker 1: And this is just the Old Place, such a special 304 00:16:28,560 --> 00:16:32,280 Speaker 1: place here in southern California, and shame on us for 305 00:16:32,600 --> 00:16:34,560 Speaker 1: it taken so long to have you here. I'd really 306 00:16:34,600 --> 00:16:37,040 Speaker 1: like to milk you for all your worth, if that's okay, 307 00:16:37,520 --> 00:16:39,280 Speaker 1: And we'll get into the food and the menu when 308 00:16:39,320 --> 00:16:43,640 Speaker 1: we return. Stick around talking with Morgan Runyon from the 309 00:16:43,680 --> 00:16:46,880 Speaker 1: Old Place A very special Just look it up, go 310 00:16:46,960 --> 00:16:51,920 Speaker 1: to Old Placecornell dot com. Old Placecornell dot com. Just 311 00:16:52,200 --> 00:16:55,960 Speaker 1: look at this place and you'll start to smell the 312 00:16:56,000 --> 00:16:58,120 Speaker 1: food that we have in front of us. That's stue. 313 00:16:58,920 --> 00:17:02,040 Speaker 1: That's like my mom's to me. That's like that thing 314 00:17:02,080 --> 00:17:04,680 Speaker 1: that you know on a Sunday when she's making that. 315 00:17:04,680 --> 00:17:07,720 Speaker 2: That makes me go all right, We'll be back with more. 316 00:17:08,040 --> 00:17:11,000 Speaker 4: You're listening to The Fork Report with Nil Savedra on 317 00:17:11,160 --> 00:17:13,600 Speaker 4: demand from KFI AM six forty. 318 00:17:15,280 --> 00:17:18,000 Speaker 1: I am your well Fed host, Neil Savadra. How do 319 00:17:18,080 --> 00:17:19,840 Speaker 1: you do a little extra well fed today? 320 00:17:19,880 --> 00:17:20,000 Speaker 2: Too? 321 00:17:20,200 --> 00:17:25,760 Speaker 1: Holy smokes, that's too good night, Irene. Talking with Morgan 322 00:17:25,960 --> 00:17:30,440 Speaker 1: Runyon from the Old Place. It is one of those 323 00:17:30,440 --> 00:17:33,560 Speaker 1: places that you will hear about. It is family run 324 00:17:33,880 --> 00:17:40,920 Speaker 1: for generations. It is a historical place. It's beautiful, and 325 00:17:41,119 --> 00:17:43,920 Speaker 1: the food that we are eating today, just a sample, 326 00:17:44,960 --> 00:17:46,400 Speaker 1: is just amazing. 327 00:17:47,480 --> 00:17:48,280 Speaker 2: So we're gonna tell. 328 00:17:48,280 --> 00:17:49,920 Speaker 1: I asked him to stay a little bit because I'm 329 00:17:49,920 --> 00:17:53,160 Speaker 1: just enjoying the conversation and I just think it's an 330 00:17:53,160 --> 00:17:58,800 Speaker 1: honor to hang out with people that have been consistent 331 00:17:58,920 --> 00:18:02,240 Speaker 1: in doing something for southern California. And I don't care 332 00:18:02,280 --> 00:18:05,040 Speaker 1: what it is in this case, it's food. But for 333 00:18:05,160 --> 00:18:07,879 Speaker 1: families to continue to offer something like this, it just 334 00:18:07,960 --> 00:18:12,680 Speaker 1: blows me away. Old Place Cornell dot com. Old Place 335 00:18:12,920 --> 00:18:16,359 Speaker 1: Cornell dot com. Just go to the website and you'll 336 00:18:16,359 --> 00:18:20,520 Speaker 1: see and you start reading these menus and you can 337 00:18:20,560 --> 00:18:22,800 Speaker 1: tell what's going on. So break down the menu. It 338 00:18:22,880 --> 00:18:26,640 Speaker 1: was simpler before you've added. You said, you're prolific. One 339 00:18:26,720 --> 00:18:28,800 Speaker 1: page now to it. 340 00:18:30,040 --> 00:18:33,679 Speaker 3: So yeah, Well, for the first forty years of the 341 00:18:33,720 --> 00:18:35,560 Speaker 3: Old Place, my mom and dad running it. 342 00:18:35,600 --> 00:18:36,280 Speaker 2: They started it. 343 00:18:36,960 --> 00:18:39,200 Speaker 3: There are two things on the menu steak and clams 344 00:18:39,400 --> 00:18:46,119 Speaker 3: Sunday with steaks too, and beer and wine cash only. 345 00:18:46,960 --> 00:18:49,960 Speaker 3: And I tried that when I kind of it wasn't 346 00:18:50,000 --> 00:18:52,880 Speaker 3: my intention to run the restaurant. I had another job. 347 00:18:52,920 --> 00:18:57,080 Speaker 3: I worked in the I was an art director for 348 00:18:57,160 --> 00:19:00,399 Speaker 3: TV commercials. Oh wow, made good money. Yeah, life is 349 00:19:00,440 --> 00:19:01,280 Speaker 3: like what are you doing? 350 00:19:01,480 --> 00:19:06,920 Speaker 2: You know, we can't live off clams man. 351 00:19:08,119 --> 00:19:12,399 Speaker 3: And but having grown up here in Los Angeles, there 352 00:19:12,480 --> 00:19:14,560 Speaker 3: are so many things in my life that have been 353 00:19:14,680 --> 00:19:19,120 Speaker 3: fixed and I kind of realized that, oh, I have 354 00:19:19,160 --> 00:19:23,520 Speaker 3: a duty to kind of keep this institution going. It's 355 00:19:23,840 --> 00:19:29,240 Speaker 3: a historical institution going. And it took me about a 356 00:19:29,320 --> 00:19:31,080 Speaker 3: year into it or so to realize kind of what 357 00:19:31,119 --> 00:19:35,240 Speaker 3: a gift it was. And it's not a you know, 358 00:19:35,320 --> 00:19:38,480 Speaker 3: restaurants aren't great money making things, but they're great lifestyles 359 00:19:38,520 --> 00:19:43,440 Speaker 3: and they're incredible connections with people. And that's you know, 360 00:19:43,440 --> 00:19:46,440 Speaker 3: and that's the whole thing about eating in general. Anyways. 361 00:19:46,440 --> 00:19:49,119 Speaker 3: It brings people together, it crosses divides, and that's what 362 00:19:49,160 --> 00:19:51,680 Speaker 3: we do, you know, like we're just welcoming to everyone. 363 00:19:52,960 --> 00:19:55,480 Speaker 2: The I like what you just said, because. 364 00:19:57,440 --> 00:20:02,560 Speaker 1: You know, the Cooking Channel, food Network gives us impression 365 00:20:03,000 --> 00:20:06,240 Speaker 1: that restaurants are making money hand over fist and it's 366 00:20:06,280 --> 00:20:08,800 Speaker 1: just not the truth, and that everyone is the star 367 00:20:08,960 --> 00:20:13,800 Speaker 1: chef and the fact is it is a working person's 368 00:20:14,880 --> 00:20:19,800 Speaker 1: labor of love. And in the best of circumstances, and 369 00:20:21,880 --> 00:20:25,880 Speaker 1: it's work, and it's a lot of freaking hours, you know, 370 00:20:26,200 --> 00:20:30,240 Speaker 1: So we try and get that across to let people know. 371 00:20:31,960 --> 00:20:35,600 Speaker 1: This has gone from the necessity of travel. Back in 372 00:20:35,640 --> 00:20:38,840 Speaker 1: the day, the first restaurants were inns and you were 373 00:20:38,880 --> 00:20:40,960 Speaker 1: traveling from place to place and it was just someone 374 00:20:41,160 --> 00:20:43,720 Speaker 1: They didn't have menus. This is what we're making tonight. 375 00:20:43,880 --> 00:20:47,240 Speaker 1: Come in, take a load off, and eat. And the 376 00:20:47,240 --> 00:20:50,280 Speaker 1: place that they are now to be in that hospitality 377 00:20:50,320 --> 00:20:52,880 Speaker 1: place still with that attitude. 378 00:20:52,760 --> 00:20:54,040 Speaker 2: Is not easy to pull off. 379 00:20:54,880 --> 00:20:56,800 Speaker 1: And I'm going to tell you this steak sandwich that 380 00:20:56,840 --> 00:20:59,640 Speaker 1: I just been into is one of the best things 381 00:20:59,680 --> 00:21:03,680 Speaker 1: I've ever tasted. And normally I would say that I'm 382 00:21:03,680 --> 00:21:06,520 Speaker 1: going to go downstairs, find a stranger and slap them, 383 00:21:06,880 --> 00:21:10,520 Speaker 1: that's how good it is. But I might punch them 384 00:21:10,520 --> 00:21:14,440 Speaker 1: in the neck it's that good. A spinning heel kick 385 00:21:14,600 --> 00:21:21,280 Speaker 1: to the throat possibly, that's how good. That is absolutely amazing. 386 00:21:21,840 --> 00:21:27,040 Speaker 1: Well in its simplicity and those flavors, Wow. 387 00:21:27,080 --> 00:21:31,600 Speaker 3: That's simple that you know just now, Yeah, a lot 388 00:21:31,680 --> 00:21:34,440 Speaker 3: of that flavors. We just were grilling meat over an 389 00:21:34,440 --> 00:21:38,399 Speaker 3: open oak fire. We're just checking logs and slapping steaks 390 00:21:38,440 --> 00:21:39,480 Speaker 3: down with a little seasoning. 391 00:21:39,760 --> 00:21:42,560 Speaker 2: But you can taste that in that steak. I can 392 00:21:42,760 --> 00:21:44,600 Speaker 2: taste that oak. Yeah. 393 00:21:44,720 --> 00:21:47,639 Speaker 3: And you know, and I'm fortunate, you know when you 394 00:21:47,720 --> 00:21:51,359 Speaker 3: talk about people in culture, like, I'm fortunate all my 395 00:21:51,440 --> 00:21:53,639 Speaker 3: customers and my employees. You know, I have employees that 396 00:21:53,680 --> 00:21:57,040 Speaker 3: have been with me for over fifteen years now, a 397 00:21:57,119 --> 00:22:00,280 Speaker 3: large majority of them, and we all were We are 398 00:22:00,320 --> 00:22:03,200 Speaker 3: a family run thing, though a lot of us aren't 399 00:22:03,359 --> 00:22:04,240 Speaker 3: blood related. 400 00:22:04,880 --> 00:22:09,000 Speaker 1: Oh yeah, no, family, family is blood makes you a relative, 401 00:22:09,640 --> 00:22:11,000 Speaker 1: you know, love makes your family. 402 00:22:11,200 --> 00:22:13,400 Speaker 3: There you go, yeah, well said thank you. Yeah, that's 403 00:22:13,440 --> 00:22:16,000 Speaker 3: I'm gonna I'm going to steal that. Well, that's the reality. 404 00:22:16,560 --> 00:22:22,560 Speaker 3: That is the absolute reality. You know, every family starts 405 00:22:22,600 --> 00:22:26,640 Speaker 3: that way. If the family starts blood related, you've. 406 00:22:26,520 --> 00:22:30,560 Speaker 2: Got a problem. That's not okay. It's been illegal for years. 407 00:22:31,000 --> 00:22:34,960 Speaker 1: So it has to start by saying I pick you, 408 00:22:34,960 --> 00:22:36,840 Speaker 1: you pick me, I love you. 409 00:22:36,880 --> 00:22:37,479 Speaker 2: We're family. 410 00:22:37,800 --> 00:22:41,040 Speaker 1: Yeah, and that's how it all starts. And let's face it, 411 00:22:41,080 --> 00:22:43,040 Speaker 1: there's some people in our bloodline we may not want 412 00:22:43,080 --> 00:22:45,320 Speaker 1: to hang out with. So it's a little bit of both. 413 00:22:47,160 --> 00:22:50,160 Speaker 1: My guest right now is Morgan Runyan. As we talk 414 00:22:50,200 --> 00:22:53,800 Speaker 1: about the old Place and his family's life here, starting 415 00:22:53,800 --> 00:22:57,280 Speaker 1: with his father Tom and going through We have one 416 00:22:57,280 --> 00:22:59,800 Speaker 1: more segment in this hour, and I want to steal 417 00:22:59,840 --> 00:23:00,840 Speaker 1: you for one more segment. 418 00:23:00,880 --> 00:23:02,640 Speaker 2: Can we do that? Okay? All right? 419 00:23:02,680 --> 00:23:07,399 Speaker 1: I'm just really enjoying the conversation and thoroughly enjoying the food. 420 00:23:07,760 --> 00:23:11,159 Speaker 1: I mean, sometimes people can bring in good food and 421 00:23:11,200 --> 00:23:13,720 Speaker 1: be a little bit of adult. It's just so happens. 422 00:23:14,119 --> 00:23:16,879 Speaker 1: You seem like a really great guy and brought great food. 423 00:23:17,160 --> 00:23:18,520 Speaker 2: Thank you, one of the odds. 424 00:23:18,720 --> 00:23:21,680 Speaker 1: All right, stick around, We'll talk more again. Check out 425 00:23:21,720 --> 00:23:26,119 Speaker 1: Old Placecornell dot com. Oldplacecornell dot com. 426 00:23:26,600 --> 00:23:29,600 Speaker 4: You're listening to the Fork Report with Nil Savadra on 427 00:23:29,720 --> 00:23:33,440 Speaker 4: demand from KFI Am six forty. 428 00:23:34,280 --> 00:23:35,840 Speaker 2: Neil Savader here with a Fork Report. 429 00:23:35,840 --> 00:23:38,480 Speaker 1: Thanks for hanging out, chatting and enjoying my conversation with 430 00:23:38,920 --> 00:23:43,640 Speaker 1: Morgan Runyon from the Old Place family owned for fifty 431 00:23:43,680 --> 00:23:44,200 Speaker 1: five years. 432 00:23:44,240 --> 00:23:45,560 Speaker 2: You say fifty five years. 433 00:23:45,680 --> 00:23:48,440 Speaker 1: Wow, in an older building than that. So it was 434 00:23:48,560 --> 00:23:51,040 Speaker 1: nineteen nineteen eight. 435 00:23:51,160 --> 00:23:54,800 Speaker 3: Hanks Country Store on the Cornell Post Office serve the 436 00:23:54,840 --> 00:23:58,600 Speaker 3: homesteaders that lived behind what was Rancho Malibu, which was 437 00:23:58,600 --> 00:23:59,399 Speaker 3: a cattle ranch. 438 00:24:00,119 --> 00:24:05,159 Speaker 1: Wow, and what a cool what a cool vibe that 439 00:24:05,320 --> 00:24:09,960 Speaker 1: look everything to it again. Check out Oldplacecornell dot com. 440 00:24:10,280 --> 00:24:13,840 Speaker 1: Oldplacecornell dot com. I know many of you know about 441 00:24:13,840 --> 00:24:17,639 Speaker 1: this place, but it's this happens to me. And I 442 00:24:17,680 --> 00:24:19,679 Speaker 1: try and check out as many places as possible, but 443 00:24:21,520 --> 00:24:24,680 Speaker 1: it's hard when something's there, and especially when it's been 444 00:24:24,680 --> 00:24:26,879 Speaker 1: there for so long you assume it's always going to 445 00:24:26,920 --> 00:24:30,240 Speaker 1: be there and God willing it will. But go and 446 00:24:30,320 --> 00:24:34,760 Speaker 1: check these places out. So this sandwich in front of 447 00:24:34,800 --> 00:24:40,359 Speaker 1: me is a beast, an absolute beast. So walk us 448 00:24:40,400 --> 00:24:42,200 Speaker 1: through this as I take a little bite here. 449 00:24:42,240 --> 00:24:48,560 Speaker 3: So that's our blt no. And basically we slice our 450 00:24:48,600 --> 00:24:52,320 Speaker 3: own bacon, Yeah you do, and we call it steak 451 00:24:52,400 --> 00:24:55,879 Speaker 3: in and it starts probably about an inch thick, and 452 00:24:55,920 --> 00:24:58,320 Speaker 3: then when it cooks down, it's you know, well over, 453 00:24:58,640 --> 00:25:01,520 Speaker 3: you know, half inch three core. It's a big slab 454 00:25:01,560 --> 00:25:08,240 Speaker 3: of bacon, just with the sour dough, tomatoes, lattuce and 455 00:25:09,800 --> 00:25:14,879 Speaker 3: a little ali in there, and it's it is. It 456 00:25:14,960 --> 00:25:17,280 Speaker 3: might not be the most healthy thing for you, but 457 00:25:17,600 --> 00:25:18,720 Speaker 3: it's gonna taste good. 458 00:25:19,359 --> 00:25:20,560 Speaker 2: But you're gonna die happy. 459 00:25:21,160 --> 00:25:21,880 Speaker 3: Absolutely. 460 00:25:22,960 --> 00:25:25,280 Speaker 1: If I'm going to go, I want this in my hand. 461 00:25:25,440 --> 00:25:27,280 Speaker 1: Matter of fact, I want them to bury me with it. 462 00:25:27,440 --> 00:25:32,199 Speaker 1: That is fantastic. Wow, that chew. It's almost like the 463 00:25:32,240 --> 00:25:39,360 Speaker 1: equivalent of I don't know, six eight rashers of bacon 464 00:25:39,440 --> 00:25:40,040 Speaker 1: in one. 465 00:25:40,080 --> 00:25:42,960 Speaker 3: You know, I know it's it's a ridiculous amount of bacon. 466 00:25:43,359 --> 00:25:43,879 Speaker 3: It's a pound. 467 00:25:44,359 --> 00:25:48,359 Speaker 1: No, I'm saying, just in this one strip. So yeah, 468 00:25:48,400 --> 00:25:54,160 Speaker 1: so that's wow. Yeah, the smoke on that too. 469 00:25:54,720 --> 00:25:54,880 Speaker 2: Yeah. 470 00:25:54,920 --> 00:25:56,920 Speaker 3: I mean everything we do. I mean, the one thing 471 00:25:56,920 --> 00:25:59,680 Speaker 3: that I like to think that we do in all 472 00:25:59,720 --> 00:26:04,159 Speaker 3: of our foods, we serve an honest portion. And that 473 00:26:04,320 --> 00:26:07,400 Speaker 3: is when you're like, for instance, when your steak comes 474 00:26:07,400 --> 00:26:09,360 Speaker 3: to you on your plate, you shouldn't really see. 475 00:26:09,240 --> 00:26:12,880 Speaker 2: Much of your plate understood a bit. 476 00:26:13,000 --> 00:26:15,560 Speaker 3: You know, your steak will come if it's a ribbi, 477 00:26:15,640 --> 00:26:17,440 Speaker 3: it's covering it. And we got to put the back 478 00:26:17,480 --> 00:26:19,720 Speaker 3: baked potato kind of on top of the ribbi a bit, 479 00:26:19,760 --> 00:26:23,080 Speaker 3: and then you got the salad wedged into whereover else 480 00:26:23,119 --> 00:26:25,320 Speaker 3: you can do. And then you dig around a bit 481 00:26:25,400 --> 00:26:29,760 Speaker 3: and mix stuff and it's a process. And the sour 482 00:26:29,840 --> 00:26:32,880 Speaker 3: cream that we make ourselves is starting to melt all 483 00:26:32,920 --> 00:26:36,880 Speaker 3: over the place, and it's yeah, maybe not don't wear 484 00:26:36,880 --> 00:26:37,880 Speaker 3: a white shirt. 485 00:26:39,040 --> 00:26:44,600 Speaker 1: You wear something spotted, Yeah, something in the brown tones spotted. 486 00:26:45,400 --> 00:26:47,680 Speaker 3: I'm a big I'm a big black shirt guy. 487 00:26:47,920 --> 00:26:51,720 Speaker 2: Yeah, put keep it safe. I like that. 488 00:26:51,840 --> 00:26:54,800 Speaker 1: It's like, people go, so, you know, what's your technique 489 00:26:54,840 --> 00:26:59,159 Speaker 1: in plating sugar? We don't plate, We construct you put it. 490 00:26:59,280 --> 00:27:01,760 Speaker 1: We covered apple, We just cover the plate. 491 00:27:01,960 --> 00:27:02,560 Speaker 2: That's what we do. 492 00:27:03,080 --> 00:27:08,520 Speaker 1: This is freaking insane, Miss Kayla. Look at they call 493 00:27:08,640 --> 00:27:13,800 Speaker 1: that bacon steaking. Look at that? How thick that is? 494 00:27:14,600 --> 00:27:18,240 Speaker 1: Go ahead, take ad bite of that. You don't have 495 00:27:18,280 --> 00:27:20,879 Speaker 1: to bite the one. I just you don't have to 496 00:27:20,920 --> 00:27:25,399 Speaker 1: treat yourself something extra right, And. 497 00:27:25,240 --> 00:27:29,280 Speaker 2: That's been sitting there. That sitting there is. 498 00:27:29,160 --> 00:27:32,879 Speaker 1: Better than ninety five percent of the bacon that comes 499 00:27:32,880 --> 00:27:34,399 Speaker 1: to you hot and ready. 500 00:27:35,160 --> 00:27:39,120 Speaker 2: That is fent. That is not a blt. 501 00:27:39,960 --> 00:27:40,919 Speaker 3: It's just American. 502 00:27:41,359 --> 00:27:49,880 Speaker 1: That's ld. That is serious. It's got to be fun 503 00:27:49,960 --> 00:27:51,640 Speaker 1: serving that to people for the first time. 504 00:27:52,840 --> 00:27:54,280 Speaker 3: Yeah, I mean a lot of people, you know when 505 00:27:54,320 --> 00:27:56,520 Speaker 3: it comes like, yeah, that's a lunch items. So it'll 506 00:27:56,560 --> 00:27:59,800 Speaker 3: come with either side salad or our potato wedges, which 507 00:27:59,800 --> 00:28:01,199 Speaker 3: are thick potatoes. 508 00:28:01,280 --> 00:28:03,239 Speaker 2: You know why even a salad with that? I mean, 509 00:28:03,280 --> 00:28:03,920 Speaker 2: who you kidding? 510 00:28:04,280 --> 00:28:08,800 Speaker 1: We'll see ten Let's tell you here's a salad, and 511 00:28:08,880 --> 00:28:11,040 Speaker 1: they probably just stack it on with the rest of 512 00:28:11,080 --> 00:28:13,840 Speaker 1: the greens on there on the sandwitch and bite into it. 513 00:28:14,960 --> 00:28:17,480 Speaker 2: God, I gotta tell you, you guys are doing it right. 514 00:28:18,000 --> 00:28:18,440 Speaker 3: Thank you. 515 00:28:18,520 --> 00:28:19,639 Speaker 2: That is super cool. 516 00:28:19,760 --> 00:28:23,119 Speaker 1: And uh and you said that it wasn't where you 517 00:28:23,160 --> 00:28:26,720 Speaker 1: were going. So you have an art background. I always 518 00:28:26,760 --> 00:28:29,600 Speaker 1: tell Kayless I said it on the show many times before. 519 00:28:30,160 --> 00:28:34,159 Speaker 1: In every book, you know, literature, religion, all these things, 520 00:28:34,720 --> 00:28:37,159 Speaker 1: the good ones are the ones that are creating, and 521 00:28:37,200 --> 00:28:39,480 Speaker 1: the bad ones are the ones that are tearing down. 522 00:28:39,960 --> 00:28:43,000 Speaker 1: It's just always the case, right, So I love that 523 00:28:43,040 --> 00:28:45,360 Speaker 1: you continue to create even though you're not in the 524 00:28:45,480 --> 00:28:46,480 Speaker 1: art direction anymore. 525 00:28:46,560 --> 00:28:46,760 Speaker 2: Yeah. 526 00:28:46,800 --> 00:28:50,080 Speaker 3: I mean, the the kind of the area around the 527 00:28:50,120 --> 00:28:53,400 Speaker 3: whole place is our family canvas. My dad and I 528 00:28:53,480 --> 00:28:56,560 Speaker 3: built the building that the winery's in next door. I 529 00:28:56,920 --> 00:28:58,959 Speaker 3: mean I built it. I was seventeen or so at 530 00:28:58,960 --> 00:29:01,560 Speaker 3: the time, and to every board in there in the eighties. 531 00:29:01,600 --> 00:29:05,760 Speaker 3: And I've continued to construct stuff on the property and 532 00:29:05,760 --> 00:29:08,280 Speaker 3: and it's it's great. And it's also a fault because 533 00:29:08,280 --> 00:29:10,680 Speaker 3: then I'm like repair guy of everything too. 534 00:29:11,560 --> 00:29:15,720 Speaker 2: Yeah that's a curse. Yeah, that's a curse. Yeah. 535 00:29:15,680 --> 00:29:18,480 Speaker 1: I Actually we called a plumber the other day and 536 00:29:18,520 --> 00:29:22,480 Speaker 1: I'm like, okay, do it because I'm like, I'll get 537 00:29:22,520 --> 00:29:22,840 Speaker 1: to it. 538 00:29:23,280 --> 00:29:26,200 Speaker 2: I'm like, no, just do it. Oh yeah, yeah, that 539 00:29:26,360 --> 00:29:26,880 Speaker 2: is awesome. 540 00:29:26,920 --> 00:29:31,440 Speaker 1: Though it sounds like your your father Tom didn't let 541 00:29:31,480 --> 00:29:34,960 Speaker 1: you sleep in on Sundays like Chop would. 542 00:29:34,520 --> 00:29:35,240 Speaker 2: Ye this. 543 00:29:35,600 --> 00:29:39,080 Speaker 3: Yeah, we worked, We definitely worked, but working was also 544 00:29:39,200 --> 00:29:42,440 Speaker 3: kind of how we bonded in a way. Yeah, it was. 545 00:29:42,520 --> 00:29:45,360 Speaker 3: It was something that you know, we could and we 546 00:29:45,400 --> 00:29:48,360 Speaker 3: could work for long periods of time without even talking. 547 00:29:48,400 --> 00:29:51,840 Speaker 3: It was just a rhythm of what we were doing something. 548 00:29:51,880 --> 00:29:54,200 Speaker 1: But that that's the magic of a good relationship too. 549 00:29:54,920 --> 00:29:58,400 Speaker 1: Like I when my my son who just turned nine, Max, 550 00:29:58,960 --> 00:30:02,880 Speaker 1: and my wife, when they're in the house, I can 551 00:30:02,920 --> 00:30:06,040 Speaker 1: feel it. Even if I'm in my shop in the backyard, 552 00:30:06,040 --> 00:30:08,600 Speaker 1: I'm in my shop working, I know they're there. 553 00:30:08,960 --> 00:30:09,880 Speaker 2: I can tell when they're not. 554 00:30:10,000 --> 00:30:14,320 Speaker 1: There's something about having that energy of the people you 555 00:30:14,400 --> 00:30:15,959 Speaker 1: love around you that I think is potent. 556 00:30:16,400 --> 00:30:16,680 Speaker 2: Wow. 557 00:30:16,840 --> 00:30:19,600 Speaker 1: I even this hour, I kept pulling them over and 558 00:30:19,680 --> 00:30:23,320 Speaker 1: it still went quickly. Morgan Runyon, Ladies and Gentlemen from 559 00:30:23,360 --> 00:30:26,360 Speaker 1: the Old Place. The Old Place. You can find out 560 00:30:26,360 --> 00:30:30,320 Speaker 1: more at Old Place Cornell dot Comoldplace Cornell dot com. 561 00:30:30,440 --> 00:30:34,720 Speaker 1: Check it out. The food is just flawless. It's everything 562 00:30:34,760 --> 00:30:40,600 Speaker 1: you hope and more. That smoke on that bacon and 563 00:30:40,640 --> 00:30:42,480 Speaker 1: I tasted in everything a little bit here, a little 564 00:30:42,480 --> 00:30:46,720 Speaker 1: bit there, but that smoke on that bacon is spectacular. 565 00:30:47,480 --> 00:30:52,120 Speaker 1: That bacon alone. One rasher of that bacon is a 566 00:30:52,160 --> 00:30:54,640 Speaker 1: meal let alone. You've got two of those on there, 567 00:30:55,320 --> 00:30:59,520 Speaker 1: and it comes with bread and that what's that green 568 00:30:59,560 --> 00:31:06,880 Speaker 1: stuff let us Yeah, I've heard about it gives color. 569 00:31:06,640 --> 00:31:08,440 Speaker 2: And then tomato on there. It's just spectacular. 570 00:31:08,480 --> 00:31:10,520 Speaker 1: Thanks for coming in and taking the time and bringing 571 00:31:10,680 --> 00:31:18,680 Speaker 1: food and your kindness. This gorgeous, hilarious gift certificate that 572 00:31:18,680 --> 00:31:19,200 Speaker 1: I'll take. 573 00:31:19,040 --> 00:31:21,120 Speaker 2: A picture and put on the web as well. But 574 00:31:21,160 --> 00:31:21,920 Speaker 2: thanks very much. 575 00:31:22,040 --> 00:31:24,640 Speaker 1: I appreciate it. What a pleasure to meet you. It's 576 00:31:24,680 --> 00:31:26,880 Speaker 1: the Fork Report. I'm Neil Suradra's stick around. We got 577 00:31:26,880 --> 00:31:29,880 Speaker 1: one more hour to go. It's the top of the hour. 578 00:31:29,920 --> 00:31:32,640 Speaker 1: So this is KFI heard everywhere on the iHeartRadio app. 579 00:31:34,000 --> 00:31:36,280 Speaker 1: You've been listening to the Fork Report. You can always 580 00:31:36,320 --> 00:31:39,000 Speaker 1: hear us live on KFI Am six forty two to 581 00:31:39,080 --> 00:31:42,760 Speaker 1: five pm on Saturday and anytime on demand on the 582 00:31:42,800 --> 00:31:43,920 Speaker 1: iHeartRadio app.