1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03,200 --> 00:00:06,800 Speaker 1: forty the Fork Report on demand on the iHeartRadio app. 3 00:00:21,800 --> 00:00:25,680 Speaker 2: Let me teach you had it. Let me teach you 4 00:00:25,680 --> 00:00:32,080 Speaker 2: who had it? Ana Marion Nathan, Let me teach you 5 00:00:32,080 --> 00:00:32,479 Speaker 2: who had it? 6 00:00:33,080 --> 00:00:37,560 Speaker 1: Can't buy AM sixty everywhere from the iHeartRadio app. Good 7 00:00:37,600 --> 00:00:41,519 Speaker 1: Saturday Afternoon to you, Neil Savedra, your friendly neighborhood folk reporter. 8 00:00:41,560 --> 00:00:43,960 Speaker 1: Happy to be with you on Saturdays as we shake 9 00:00:44,040 --> 00:00:46,640 Speaker 1: off the news and just celebrate food man, people that 10 00:00:46,760 --> 00:00:50,519 Speaker 1: make it, the culture behind it. We all enjoy eating, 11 00:00:50,880 --> 00:00:53,440 Speaker 1: and so that's that's what we like to get into. 12 00:00:53,560 --> 00:00:57,160 Speaker 1: My buddy Adam Gertler from the Food Network, he's going 13 00:00:57,200 --> 00:01:00,040 Speaker 1: to be coming on moments from now to stick A. 14 00:01:00,320 --> 00:01:02,800 Speaker 1: We'll continue to talk sandwiches. We've had him on before, 15 00:01:02,920 --> 00:01:05,400 Speaker 1: but his Vesty sandwiches are some of the best I've 16 00:01:05,600 --> 00:01:09,480 Speaker 1: ever ever had, and you know I don't throw stuff 17 00:01:09,520 --> 00:01:13,120 Speaker 1: like that around. He loves barbecuing as well as a 18 00:01:13,120 --> 00:01:17,120 Speaker 1: matter of fact, but right now we're talking with Brad Prose. 19 00:01:17,160 --> 00:01:22,840 Speaker 1: He's longtime professional reciped developer, a food writer, photographer. His 20 00:01:22,959 --> 00:01:25,960 Speaker 1: latest cookbook coming out in March. You can pre order 21 00:01:26,000 --> 00:01:30,760 Speaker 1: it now at Amazon. Epic Barbecue Sandwiches, and he just 22 00:01:30,800 --> 00:01:33,840 Speaker 1: shares his love of barbecue and over the top sandwiches 23 00:01:33,880 --> 00:01:37,680 Speaker 1: and smoke and flavor and sauce and all those things. 24 00:01:38,200 --> 00:01:40,160 Speaker 1: So we were talking about reheating a little bit. We 25 00:01:40,240 --> 00:01:43,640 Speaker 1: covered that, but I want to Yeah, I love the 26 00:01:43,800 --> 00:01:47,320 Speaker 1: concept of reciped developer, and I think it's one of 27 00:01:47,400 --> 00:01:51,080 Speaker 1: the things that us lay people who love to cook. 28 00:01:51,920 --> 00:01:54,960 Speaker 1: It's one of those things that wrapping your brain around 29 00:01:55,000 --> 00:02:00,760 Speaker 1: it can be difficult. So how do you start developing 30 00:02:00,920 --> 00:02:01,760 Speaker 1: a recipe? 31 00:02:03,400 --> 00:02:06,440 Speaker 3: I think it really comes down to limits. I think 32 00:02:06,480 --> 00:02:10,639 Speaker 3: that's actually the biggest key. There's a joke in our industry. 33 00:02:10,760 --> 00:02:15,040 Speaker 3: If people can go to Walmart and get all the ingredients, 34 00:02:15,160 --> 00:02:18,960 Speaker 3: you're probably going to have a successful recipe. You know, 35 00:02:19,000 --> 00:02:25,840 Speaker 3: we're not trying to recreate restaurant quality recipes, which is extreme. 36 00:02:25,919 --> 00:02:29,200 Speaker 3: Steps make it accessible. Yeah, that's probably the biggest key 37 00:02:29,240 --> 00:02:32,960 Speaker 3: is just doing that. But from there, it's really just 38 00:02:33,120 --> 00:02:37,480 Speaker 3: understanding flavor profiles that work. It comes with experience, just 39 00:02:37,520 --> 00:02:42,400 Speaker 3: having that balance of sweet, spicy, salty, you know, all 40 00:02:42,480 --> 00:02:47,160 Speaker 3: of those flavors and textures. And let me tell you, 41 00:02:47,800 --> 00:02:50,200 Speaker 3: I thought this sandwich cookbook was going to be a 42 00:02:50,240 --> 00:02:52,280 Speaker 3: breeze when I signed up, because I'm like, oh man, 43 00:02:52,320 --> 00:02:56,400 Speaker 3: it's sandwiches. I got this. I tell you what. It 44 00:02:56,480 --> 00:02:58,800 Speaker 3: was way harder than I thought, but it was so 45 00:02:58,800 --> 00:02:59,640 Speaker 3: so much fun. 46 00:03:00,160 --> 00:03:03,280 Speaker 1: So what comes to mind? I'm just gonna throw out 47 00:03:03,320 --> 00:03:07,239 Speaker 1: a couple of proteins to you, and when I throw 48 00:03:07,280 --> 00:03:11,120 Speaker 1: them out, what comes to mind? Spice wise or that 49 00:03:11,280 --> 00:03:15,359 Speaker 1: you think pairs well? If I say pork. 50 00:03:15,080 --> 00:03:19,079 Speaker 3: Loin, Oh, pork loin, I mean so many. I grew 51 00:03:19,120 --> 00:03:23,440 Speaker 3: up Mexican food. We we used to braise it with 52 00:03:23,440 --> 00:03:27,200 Speaker 3: green chilies all the time. I would say that's probably 53 00:03:27,200 --> 00:03:31,720 Speaker 3: the easiest one. But also Asian profiles, doing sweetened sice, 54 00:03:32,080 --> 00:03:36,520 Speaker 3: sweet and spicy pork. You could easily do Korean flavors 55 00:03:36,520 --> 00:03:39,360 Speaker 3: on there as well. Pair it with some pineapple, you 56 00:03:39,400 --> 00:03:45,800 Speaker 3: can get some Hawaiian flavors. It's it's just a blank canvas, really. 57 00:03:46,120 --> 00:03:49,480 Speaker 1: And your your wife's family is from Chiuaha, right, she's 58 00:03:49,480 --> 00:03:53,240 Speaker 1: a Latina. Yeah, yeah, so that's cool. So did you 59 00:03:54,200 --> 00:03:58,040 Speaker 1: did you have a love for Mexican food and those 60 00:03:58,080 --> 00:04:01,080 Speaker 1: flavor profiles before you guys met or was that something 61 00:04:01,120 --> 00:04:02,120 Speaker 1: you talked afterwards? 62 00:04:03,040 --> 00:04:06,360 Speaker 3: No, I grew up here in Phoenix, so I was 63 00:04:06,400 --> 00:04:11,040 Speaker 3: always surrounded by it. My dad did hobby cooking, so 64 00:04:11,120 --> 00:04:14,119 Speaker 3: he wasn't serious about it, but he would go sometimes 65 00:04:14,120 --> 00:04:17,520 Speaker 3: to like New Mexico or California and like take small 66 00:04:17,560 --> 00:04:20,800 Speaker 3: cooking classes and come back and like learn with some 67 00:04:20,839 --> 00:04:23,159 Speaker 3: new ingredients. So I was exposed to you know, blue 68 00:04:23,160 --> 00:04:25,599 Speaker 3: corn and hat chilies and stuff like that when I 69 00:04:25,640 --> 00:04:30,599 Speaker 3: was a kid, which was real fun. So I was 70 00:04:30,760 --> 00:04:33,599 Speaker 3: I already had an enchilada sauce recipe by the time 71 00:04:33,640 --> 00:04:37,520 Speaker 3: I met my wife, So her family was very skeptical, 72 00:04:37,760 --> 00:04:41,359 Speaker 3: just so you know, I had to definitely cook my 73 00:04:41,480 --> 00:04:44,960 Speaker 3: way into the family that was that was challenging. 74 00:04:45,720 --> 00:04:49,480 Speaker 1: Wow, that's that's awesome. I mean, yeah, that is that 75 00:04:49,600 --> 00:04:52,560 Speaker 1: is a big deal. I you know, my father, god 76 00:04:52,640 --> 00:04:56,920 Speaker 1: rest his soul was born here in Hillary in California, 77 00:04:57,040 --> 00:05:01,240 Speaker 1: but his my grandparents, his parents, we're here on a 78 00:05:01,279 --> 00:05:06,440 Speaker 1: working visa. They were from Juanawato. So my mom got blessed, 79 00:05:06,520 --> 00:05:11,839 Speaker 1: spent time with you know aunts and my grandmother and 80 00:05:12,720 --> 00:05:16,240 Speaker 1: got that stuff down as well. That amazing. Yeah, and 81 00:05:16,360 --> 00:05:18,320 Speaker 1: that's it. That's what the beauty is of. One of 82 00:05:18,320 --> 00:05:20,000 Speaker 1: the reason why we do this show is talk about 83 00:05:20,040 --> 00:05:23,440 Speaker 1: the other cultures. Now when you talk about hatch chilis 84 00:05:23,480 --> 00:05:26,279 Speaker 1: because they come around and we have them all over 85 00:05:26,279 --> 00:05:29,080 Speaker 1: the place here and people are roasting them in the 86 00:05:29,200 --> 00:05:31,880 Speaker 1: you know, the front of your better grocers and things 87 00:05:32,000 --> 00:05:37,200 Speaker 1: like that. What give me your insights to the profile 88 00:05:37,240 --> 00:05:39,320 Speaker 1: of a hatch chili and why they stand out to 89 00:05:39,400 --> 00:05:40,440 Speaker 1: you as an ingredient? 90 00:05:41,600 --> 00:05:44,440 Speaker 3: Well and for your listeners. Being in California, I would 91 00:05:44,480 --> 00:05:47,400 Speaker 3: say it's the closest to Anaheim. But it has one 92 00:05:47,880 --> 00:05:52,560 Speaker 3: really unique flavor profile that just no other chili has, 93 00:05:52,640 --> 00:05:55,800 Speaker 3: and it's after it's roasted and you peel the skin off, 94 00:05:55,839 --> 00:05:59,280 Speaker 3: and that's when it has its best flavor because it's 95 00:05:59,279 --> 00:06:01,280 Speaker 3: almost as if it's like buttery. 96 00:06:01,480 --> 00:06:02,719 Speaker 1: It's really weird. 97 00:06:04,000 --> 00:06:10,800 Speaker 3: It's just it's got the savory, smooth, silky buttery flavor 98 00:06:11,800 --> 00:06:15,080 Speaker 3: that I just can't explain. And it doesn't matter how 99 00:06:15,120 --> 00:06:17,719 Speaker 3: many chilies I've had in my life, it's the only 100 00:06:17,800 --> 00:06:20,679 Speaker 3: one that really has that. It still has really good heat, 101 00:06:20,920 --> 00:06:24,200 Speaker 3: it's a nice warming heat. There's different kinds of hat 102 00:06:24,320 --> 00:06:27,720 Speaker 3: chilies that have mild to really hot, but it's that 103 00:06:28,080 --> 00:06:32,080 Speaker 3: unique buttery flavor that just really comes through and makes 104 00:06:32,120 --> 00:06:34,800 Speaker 3: everything that you use it with just super rich. 105 00:06:35,640 --> 00:06:38,880 Speaker 1: That's the excellent description. I appreciate that. All right, So 106 00:06:39,040 --> 00:06:41,400 Speaker 1: we again are up against the clock. You want to 107 00:06:41,440 --> 00:06:45,760 Speaker 1: give out socials and information so that people can follow 108 00:06:45,800 --> 00:06:48,640 Speaker 1: you or connect with you on social media. Of course. 109 00:06:49,160 --> 00:06:52,840 Speaker 1: Also the book, the book that we have been talking about, 110 00:06:52,920 --> 00:06:55,480 Speaker 1: comes out in March, but you can preorder it now 111 00:06:55,720 --> 00:07:01,240 Speaker 1: on Amazon. Epic Barbecue Sandwiches by Brad Prose. Epic Barbecue 112 00:07:01,240 --> 00:07:05,359 Speaker 1: Sandwiches by Brad Prose. And where can they find you? Brad? 113 00:07:06,600 --> 00:07:11,080 Speaker 3: Thanks to find me anywhere using Chili's and Smoke, ce H. 114 00:07:11,200 --> 00:07:16,640 Speaker 3: I l e s Chilies and Smoke, and I'm on YouTube, Instagram, 115 00:07:16,760 --> 00:07:21,840 Speaker 3: chilisansmoke dot Com, hundreds of free recipes, lots of tutorial 116 00:07:21,920 --> 00:07:25,480 Speaker 3: videos and if you message me, I'll respond. I love 117 00:07:25,520 --> 00:07:26,720 Speaker 3: to chat and help people. 118 00:07:27,160 --> 00:07:29,040 Speaker 1: I think we've all picked up on that. It's been 119 00:07:29,080 --> 00:07:32,640 Speaker 1: a real pleasure. And as we get close to the 120 00:07:32,720 --> 00:07:36,000 Speaker 1: launch of the book in March, come on, come back 121 00:07:36,040 --> 00:07:39,200 Speaker 1: on and let's talk again and make sure people remember 122 00:07:39,320 --> 00:07:41,600 Speaker 1: and know how to get it. You just have that 123 00:07:41,720 --> 00:07:44,800 Speaker 1: great energy of food people that I love talking with. 124 00:07:44,920 --> 00:07:46,760 Speaker 1: So I appreciate you taking the time. 125 00:07:46,920 --> 00:07:47,120 Speaker 3: Man. 126 00:07:47,160 --> 00:07:49,320 Speaker 1: It's been a lot of fun. Thanks for having me. 127 00:07:49,520 --> 00:07:52,840 Speaker 1: No super fun appreciate you. Thanks brother. We'll talk again, 128 00:07:52,960 --> 00:07:56,679 Speaker 1: of course. That is Brad Pros log time professional, recipe developer, 129 00:07:56,720 --> 00:08:00,920 Speaker 1: food writer, culinary photographer and his new coming out in March, 130 00:08:00,960 --> 00:08:06,280 Speaker 1: Epic Barbecue Sandwiches by Brad Pros. We'll be back with 131 00:08:06,320 --> 00:08:09,000 Speaker 1: my buddy at Adam Girtler, So go no where. 132 00:08:09,760 --> 00:08:12,760 Speaker 4: You're listening to The Fork Report with Nil Savedra on 133 00:08:12,840 --> 00:08:15,320 Speaker 4: demand from KFI AM six forty. 134 00:08:17,000 --> 00:08:20,160 Speaker 1: Hey everybody, it is Saturday. Happy Saturday to you. The 135 00:08:20,160 --> 00:08:24,800 Speaker 1: Fork Report celebrating food every Saturday for three hours, and 136 00:08:24,880 --> 00:08:27,120 Speaker 1: we're in our second hour, and then we'll hand things 137 00:08:27,120 --> 00:08:32,760 Speaker 1: over to Tim Conway Junior and the Crest Report talking silver, 138 00:08:33,000 --> 00:08:38,200 Speaker 1: gold and the craziness that is going on with that. 139 00:08:39,240 --> 00:08:41,040 Speaker 1: It keeps going up. Every time they say it's not 140 00:08:41,040 --> 00:08:43,120 Speaker 1: going to go up, gold goes up. Silver is going 141 00:08:43,200 --> 00:08:45,360 Speaker 1: up more than even gold right now. I mean it's 142 00:08:45,600 --> 00:08:48,319 Speaker 1: as far as percentages and stuff. So anyways, you can 143 00:08:48,400 --> 00:08:50,160 Speaker 1: hear that, and we'll talk to Timmy coming up a 144 00:08:50,160 --> 00:08:53,679 Speaker 1: little bit later than you have Tiffany Hobbs coming up 145 00:08:53,679 --> 00:08:57,240 Speaker 1: at six now with Saturdays with Tiffany, and then Michael 146 00:08:57,280 --> 00:09:01,120 Speaker 1: Monks after that, so you really just get some super 147 00:09:01,120 --> 00:09:03,320 Speaker 1: glue glue your dial and you're not going to be 148 00:09:03,360 --> 00:09:09,120 Speaker 1: moving it anywhere and go nowhere. Vesty Sandwiches. We've had 149 00:09:09,200 --> 00:09:11,920 Speaker 1: Adam Gertler on the show many times. He's been a 150 00:09:11,920 --> 00:09:13,920 Speaker 1: friend for a lot since the early days of the 151 00:09:14,360 --> 00:09:16,199 Speaker 1: Folk Report, and we hit it off. He's a really 152 00:09:16,240 --> 00:09:18,760 Speaker 1: good guy. He's a chef, TV host, you see him 153 00:09:18,760 --> 00:09:22,199 Speaker 1: all the time, performer, known for his energy and attitude. 154 00:09:22,320 --> 00:09:26,199 Speaker 1: He loves food and you can tell. Finalist on season 155 00:09:26,280 --> 00:09:29,320 Speaker 1: four of Food Network Star and so he popped up 156 00:09:29,360 --> 00:09:33,960 Speaker 1: all over that place. But great since Humor Showman, I 157 00:09:34,040 --> 00:09:36,600 Speaker 1: learned something new about you. I always try and dig, 158 00:09:36,760 --> 00:09:39,400 Speaker 1: especially with people that I know, dig up something new. 159 00:09:39,440 --> 00:09:42,960 Speaker 1: I learned that you have a comic book collection and 160 00:09:43,000 --> 00:09:47,160 Speaker 1: I didn't know about that, and that you're also a 161 00:09:47,400 --> 00:09:49,480 Speaker 1: like you're a trained thesbian. 162 00:09:50,200 --> 00:09:53,040 Speaker 5: Uh yeah, yeah, I mean if that's what the Bachelor 163 00:09:53,120 --> 00:09:53,920 Speaker 5: Refine Arts. 164 00:09:53,720 --> 00:09:55,600 Speaker 1: Degree you get. Yeah, sure, look at that? 165 00:09:55,600 --> 00:09:56,960 Speaker 5: That was that was some training. 166 00:09:57,600 --> 00:09:58,959 Speaker 1: Do you want to do? Do you want to do 167 00:09:59,000 --> 00:10:01,320 Speaker 1: a little hamlet so you can tell that that hundreds 168 00:10:01,320 --> 00:10:03,520 Speaker 1: of thousands of people heard your hamlet. 169 00:10:03,960 --> 00:10:06,080 Speaker 5: A little more than you can and less than kind. 170 00:10:06,280 --> 00:10:10,959 Speaker 1: Oh look at that. See we pull out all of it. 171 00:10:11,120 --> 00:10:13,360 Speaker 5: I was actually supposed to go see Eddie Izzard in 172 00:10:13,520 --> 00:10:16,280 Speaker 5: Hamlet on Thursday, and I was so sick last week 173 00:10:16,400 --> 00:10:17,280 Speaker 5: I couldn't go. 174 00:10:17,400 --> 00:10:19,600 Speaker 1: Oh did you get that crud? 175 00:10:18,840 --> 00:10:21,640 Speaker 5: I was sick for almost two weeks. Man, I thought 176 00:10:21,640 --> 00:10:24,600 Speaker 5: it was gone and then it came back with a vengeance. 177 00:10:24,720 --> 00:10:27,480 Speaker 5: And you know, we have two young children at home, 178 00:10:27,520 --> 00:10:29,679 Speaker 5: two and four, so something's always in the mix, you know. 179 00:10:29,679 --> 00:10:33,760 Speaker 5: Oh yeah, little petri dishes. Yeah yeah, So yeah, it 180 00:10:33,880 --> 00:10:35,960 Speaker 5: did not get to to get my Hamlet. 181 00:10:36,000 --> 00:10:37,360 Speaker 1: That would have been awesome. 182 00:10:37,600 --> 00:10:39,160 Speaker 5: Or Hamnet. I haven't seen Hamnet yet. 183 00:10:39,280 --> 00:10:42,520 Speaker 1: I haven't either, and I love the bar. I'm down 184 00:10:42,559 --> 00:10:46,440 Speaker 1: with the bars with the bar, so that will be 185 00:10:46,679 --> 00:10:49,520 Speaker 1: on the list as well. So Adam, he doesn't need 186 00:10:49,520 --> 00:10:52,400 Speaker 1: a reason to come here. But you got the big 187 00:10:52,440 --> 00:10:56,400 Speaker 1: game coming up soon. And last time Adam was here 188 00:10:57,880 --> 00:11:00,840 Speaker 1: to talk about his latest venture, Vesti, which is I 189 00:11:00,960 --> 00:11:04,200 Speaker 1: proclaimed something that Kaylie will tell you that I don't 190 00:11:04,240 --> 00:11:07,439 Speaker 1: say a lot, but these are some of the absolute 191 00:11:07,559 --> 00:11:13,360 Speaker 1: best sandwiches. Well, incredibly well thought out, chef minded but 192 00:11:13,440 --> 00:11:19,040 Speaker 1: a accessible, fresh ingredients, stuff that your palette craves but 193 00:11:19,120 --> 00:11:22,000 Speaker 1: doesn't know that at once. The combinations, the textures and 194 00:11:22,040 --> 00:11:25,000 Speaker 1: the flavors came together, and I was just blown away. 195 00:11:25,240 --> 00:11:29,000 Speaker 1: And when we were going back and forth Onlina and 196 00:11:29,720 --> 00:11:32,280 Speaker 1: talking about getting him back on again with the big 197 00:11:32,320 --> 00:11:35,959 Speaker 1: game coming, I'm like this, you want to blow people 198 00:11:36,000 --> 00:11:38,800 Speaker 1: away for a party of any kind, something at work, 199 00:11:38,920 --> 00:11:42,240 Speaker 1: something at home. Vesty is your place to go. So 200 00:11:42,400 --> 00:11:43,920 Speaker 1: how's that for an introduction? 201 00:11:44,320 --> 00:11:46,920 Speaker 5: I mean, cut it and print it, Neil, I mean 202 00:11:47,240 --> 00:11:50,000 Speaker 5: Kayla on the way in you guys, it's true. 203 00:11:49,760 --> 00:11:53,199 Speaker 1: She did a dance. When she goes, is he bringing? 204 00:11:53,320 --> 00:11:54,400 Speaker 1: Is that I'm bringing food and nice? 205 00:11:54,400 --> 00:11:58,160 Speaker 5: And yeah, she goes, whoa, I'm compelling, guys. Thank you 206 00:11:58,240 --> 00:12:00,199 Speaker 5: so much. That's so sweet. You beat a lot of 207 00:12:00,200 --> 00:12:00,880 Speaker 5: food here. 208 00:12:00,800 --> 00:12:04,440 Speaker 1: So it is. It really stands out and it stands 209 00:12:04,520 --> 00:12:07,120 Speaker 1: above the rest, really, And I've had so many sandwiches 210 00:12:07,120 --> 00:12:10,640 Speaker 1: and some great ones. So talk a little bit about VESTI, 211 00:12:10,800 --> 00:12:13,280 Speaker 1: how it came to be, what your goal is and 212 00:12:13,320 --> 00:12:15,360 Speaker 1: your mission statement for these sandwiches. 213 00:12:15,640 --> 00:12:15,880 Speaker 3: Yeah. 214 00:12:15,920 --> 00:12:19,600 Speaker 5: Well, you mentioned on your intro that I was once 215 00:12:19,679 --> 00:12:22,040 Speaker 5: upon a time, a long time ago on season four 216 00:12:22,080 --> 00:12:25,200 Speaker 5: of The Next Food Network Star and on that show 217 00:12:25,240 --> 00:12:28,040 Speaker 5: which I didn't win but still led to a really 218 00:12:28,280 --> 00:12:30,440 Speaker 5: great long run of doing all kinds of stuff and 219 00:12:30,480 --> 00:12:33,320 Speaker 5: traveling the country and eating with Food Network, I met 220 00:12:33,640 --> 00:12:37,600 Speaker 5: a lifelong friend, Shane Lyons, who at the time was nineteen. 221 00:12:37,640 --> 00:12:40,400 Speaker 5: He was a little punk, happened to be a very 222 00:12:40,480 --> 00:12:44,439 Speaker 5: very young CIA graduate, and he and I became very 223 00:12:44,480 --> 00:12:46,600 Speaker 5: close friends and have been friends since then. That was 224 00:12:46,720 --> 00:12:49,719 Speaker 5: two thousand and seven, two thousand and eight. And the 225 00:12:49,760 --> 00:12:51,760 Speaker 5: funny thing I always say is, you know, when I 226 00:12:51,840 --> 00:12:53,640 Speaker 5: was on that show, I made it to the finals. 227 00:12:53,920 --> 00:12:56,160 Speaker 5: I was a mess. I was really all over the place. 228 00:12:56,200 --> 00:12:58,280 Speaker 5: But I was able to do really well in the 229 00:12:58,320 --> 00:13:00,760 Speaker 5: finals because Shane was picked as my sous chef, and 230 00:13:00,800 --> 00:13:06,760 Speaker 5: he's so organized and so well educated, and he brought 231 00:13:06,800 --> 00:13:08,760 Speaker 5: me all the way to the end of that show 232 00:13:08,840 --> 00:13:11,440 Speaker 5: and I got my own shows largely because of that. 233 00:13:11,480 --> 00:13:14,880 Speaker 5: So we've been really good friends. We never did anything professionally, 234 00:13:15,000 --> 00:13:17,840 Speaker 5: but always cooked together. And then we started investing about 235 00:13:17,840 --> 00:13:21,600 Speaker 5: three years ago, and you know, we just we had 236 00:13:21,640 --> 00:13:25,640 Speaker 5: been through the restaurant thing. We both knew the trappings 237 00:13:25,640 --> 00:13:27,920 Speaker 5: of that and the risks, you know, like you can 238 00:13:28,040 --> 00:13:30,000 Speaker 5: want to make great food and then you're just dealing 239 00:13:30,080 --> 00:13:34,199 Speaker 5: with a bathroom that blows up, or rents or pandemics 240 00:13:34,320 --> 00:13:36,000 Speaker 5: or you know, so we thought, like, how can we 241 00:13:36,080 --> 00:13:38,840 Speaker 5: stay in what we love, which is food, bringing credible 242 00:13:38,920 --> 00:13:41,880 Speaker 5: bites to people, day changing bites like like the best 243 00:13:41,880 --> 00:13:44,960 Speaker 5: part of your day. And we thought like the sandwich, 244 00:13:45,040 --> 00:13:47,079 Speaker 5: like if you really do a great sandwich, because it 245 00:13:47,120 --> 00:13:49,960 Speaker 5: can be so mediocre that if you really consider every 246 00:13:49,960 --> 00:13:53,720 Speaker 5: part of it, the bread, the filling, the spread, the crumb, 247 00:13:54,000 --> 00:13:56,480 Speaker 5: the bite ability, if you really make something that like 248 00:13:56,640 --> 00:14:00,160 Speaker 5: we would like, then people would go for it. And 249 00:14:00,920 --> 00:14:03,719 Speaker 5: it's really it's been incredible. It's almost three years and 250 00:14:03,960 --> 00:14:07,440 Speaker 5: it's really starting to happen. You know, like we we 251 00:14:07,480 --> 00:14:09,640 Speaker 5: sell our sandwiches when we don't have a traditional brick 252 00:14:09,679 --> 00:14:12,400 Speaker 5: and mortar. We have a lot of wholesale partners, so 253 00:14:12,520 --> 00:14:15,320 Speaker 5: you know, you can buy these sandwiches and places like 254 00:14:15,400 --> 00:14:19,160 Speaker 5: Alfred Coffee out here and a lot of these great boutique, 255 00:14:19,200 --> 00:14:22,720 Speaker 5: well curated grocery stores that have popped up recently like 256 00:14:23,040 --> 00:14:27,280 Speaker 5: Golden Poppy Market, glassal Canal, Alta, Dina Wine and Beverage, 257 00:14:27,920 --> 00:14:30,400 Speaker 5: these really nice places where you get read like you said, 258 00:14:30,440 --> 00:14:33,360 Speaker 5: like the best burritos, the best frozen pizzas. Our sandwiches 259 00:14:33,400 --> 00:14:36,360 Speaker 5: are right there. And then we've also really taken off 260 00:14:36,400 --> 00:14:39,960 Speaker 5: with with like offices, you know, feeding large offices because 261 00:14:39,960 --> 00:14:42,840 Speaker 5: we bring these large boxes of what we call sharebules. 262 00:14:43,040 --> 00:14:46,040 Speaker 1: Okay, hold that thought, because shareables is not something I 263 00:14:46,120 --> 00:14:50,440 Speaker 1: want to just pass by. Let's get some news. We'll 264 00:14:50,440 --> 00:14:55,080 Speaker 1: come back. We'll explain what sharebels is, why Vesty Sandwiches is. 265 00:14:55,680 --> 00:14:58,240 Speaker 1: It's different than anything. This is not a sandwich you 266 00:14:58,240 --> 00:15:01,760 Speaker 1: would order because you wouldn't know to order it. It's 267 00:15:01,840 --> 00:15:04,840 Speaker 1: like there's ingredients, it's like, oh, I'll take the ham 268 00:15:04,920 --> 00:15:08,360 Speaker 1: and the what it's not. It's beyond that. You have 269 00:15:08,400 --> 00:15:10,920 Speaker 1: to know to be able to order these. And so 270 00:15:11,160 --> 00:15:13,520 Speaker 1: we'll tell you more about Vesty and why it's so special. 271 00:15:13,880 --> 00:15:17,560 Speaker 1: We come back Adam Gertler, our pal, and our guests. 272 00:15:17,600 --> 00:15:19,520 Speaker 1: So go know where. 273 00:15:19,680 --> 00:15:22,640 Speaker 4: You're listening to The Fork Report with Nil Sevadra on 274 00:15:22,760 --> 00:15:25,240 Speaker 4: demand from KFI AM six forty. 275 00:15:27,040 --> 00:15:29,840 Speaker 1: Happy Saturday to you hanging out with our buddy Adam Gertler. 276 00:15:30,200 --> 00:15:31,720 Speaker 1: Chef Gertler has been a friend of the show for 277 00:15:31,760 --> 00:15:34,360 Speaker 1: a long time and he comes on when he's got 278 00:15:34,400 --> 00:15:37,760 Speaker 1: projects going on or just come hang out. We got to, 279 00:15:37,800 --> 00:15:41,480 Speaker 1: you know, sometime we got to do a maybe in 280 00:15:41,560 --> 00:15:44,520 Speaker 1: March sometime. Come on the show and hang out with 281 00:15:44,600 --> 00:15:47,880 Speaker 1: us and just take calls people ask you about grilling 282 00:15:48,280 --> 00:15:51,120 Speaker 1: and stuff like that and just ask you chef questions 283 00:15:51,200 --> 00:15:51,520 Speaker 1: and stuff. 284 00:15:51,560 --> 00:15:53,760 Speaker 5: Oh yeah, that be fun, Yeah, that'd be great. 285 00:15:54,000 --> 00:15:58,200 Speaker 1: But in the interim, you know, he's a TV host, performer, 286 00:15:58,960 --> 00:16:02,600 Speaker 1: very energetic, funny guy, a kind guy, and very passionate 287 00:16:02,640 --> 00:16:05,840 Speaker 1: about food. And yeah, you'll see him on the Food 288 00:16:05,840 --> 00:16:09,520 Speaker 1: Network and all those things. But his passion for the 289 00:16:09,560 --> 00:16:11,760 Speaker 1: culinary arts is how we met. He actually called into 290 00:16:11,840 --> 00:16:14,480 Speaker 1: the show in our early days and we started talking 291 00:16:14,520 --> 00:16:18,520 Speaker 1: about food, and he's he's become a friend and someone 292 00:16:18,560 --> 00:16:22,360 Speaker 1: we count on for great content and passion. And his 293 00:16:23,040 --> 00:16:25,680 Speaker 1: newest venture started three years ago. We had him on 294 00:16:25,720 --> 00:16:28,680 Speaker 1: the show talking about Vesti v e s t I 295 00:16:29,000 --> 00:16:33,520 Speaker 1: sandwiches with his partner, and this is a perfect fit 296 00:16:33,640 --> 00:16:36,680 Speaker 1: for home parties, for office parties, you can have him 297 00:16:36,720 --> 00:16:40,960 Speaker 1: delivered hosting the big game coming up. These are not 298 00:16:41,200 --> 00:16:44,520 Speaker 1: your average sandwiches, and we were just about to get 299 00:16:44,560 --> 00:16:48,040 Speaker 1: into the shareables. And I want people to understand what 300 00:16:48,160 --> 00:16:55,720 Speaker 1: this is. It's not like a six foot subs It's 301 00:16:56,720 --> 00:17:02,960 Speaker 1: like a chefy, modern, high end version of great sandwiches 302 00:17:03,000 --> 00:17:05,600 Speaker 1: for all. So explain what what cherables are. 303 00:17:05,720 --> 00:17:07,800 Speaker 5: Well, that's funny, Yeah, I always eat. The six foot 304 00:17:07,840 --> 00:17:09,560 Speaker 5: seb is something that we used to have a lot 305 00:17:09,560 --> 00:17:12,040 Speaker 5: of parties growing up. You don't see it that much anymore. 306 00:17:12,040 --> 00:17:14,399 Speaker 5: But what I always knew about, what I've always noticed 307 00:17:14,440 --> 00:17:17,000 Speaker 5: is like the proportions of the sandwich were a little off, 308 00:17:17,480 --> 00:17:19,080 Speaker 5: Like it looked cool as a big one, but when 309 00:17:19,119 --> 00:17:21,200 Speaker 5: you sliced a wedge, it was like a very narrow 310 00:17:21,280 --> 00:17:24,439 Speaker 5: piece of bread. So it just kind of like as 311 00:17:24,480 --> 00:17:26,040 Speaker 5: soon as you bite into it, it, you know, it 312 00:17:26,080 --> 00:17:30,959 Speaker 5: kind of falls apart. Typically, So this is in the 313 00:17:31,000 --> 00:17:32,879 Speaker 5: spirit of that it's a way to feed a crowd. 314 00:17:32,920 --> 00:17:35,159 Speaker 5: So we basically make one big sandwich. We take one 315 00:17:35,200 --> 00:17:35,920 Speaker 5: sheet of hand potch. 316 00:17:36,119 --> 00:17:37,440 Speaker 1: Yeah, I just took a bite. 317 00:17:37,480 --> 00:17:38,680 Speaker 5: Oh did you just spicy? Guy? 318 00:17:39,240 --> 00:17:40,200 Speaker 1: You spicy your guy? 319 00:17:40,240 --> 00:17:44,280 Speaker 5: Oh good? Yeah, that's that's one of oh slavors at 320 00:17:44,359 --> 00:17:45,160 Speaker 5: the most popular. 321 00:17:45,320 --> 00:17:49,080 Speaker 1: Yeah, is they're insane. It's like, you can't believe that's 322 00:17:49,160 --> 00:17:51,480 Speaker 1: just a sandwich. Yeah, it's a sandwich. 323 00:17:51,520 --> 00:17:54,000 Speaker 5: That that that Calabrian relish you're getting there. There's a 324 00:17:54,000 --> 00:17:56,199 Speaker 5: little bit of sweetness in the Calabrian relish. And then 325 00:17:56,200 --> 00:17:59,600 Speaker 5: there is our house sort of garlic aoli spread and 326 00:17:59,640 --> 00:18:03,399 Speaker 5: then of course very fluffy, very fresh f goca so 327 00:18:03,480 --> 00:18:07,159 Speaker 5: it's like a sandwich for gotcha. It's not a dense facacia. 328 00:18:07,280 --> 00:18:09,240 Speaker 5: It's not even the like the facacia that you want 329 00:18:09,280 --> 00:18:10,879 Speaker 5: to dip in oil. It is meant to be a 330 00:18:10,920 --> 00:18:15,000 Speaker 5: sandwich forcaca in that it's like it looks like substantial, 331 00:18:15,040 --> 00:18:17,479 Speaker 5: but then it kind of just gets out of the way. 332 00:18:17,920 --> 00:18:20,000 Speaker 5: It's strong enough to hold the sandwich together, but just 333 00:18:20,080 --> 00:18:20,600 Speaker 5: very soft. 334 00:18:20,720 --> 00:18:23,080 Speaker 1: Yeah, it doesn't push the ingredients out the other end. 335 00:18:23,080 --> 00:18:25,679 Speaker 5: You're talking about slip and slide. We don't like this 336 00:18:25,800 --> 00:18:27,919 Speaker 5: is one of the things, especially with something like this, 337 00:18:27,960 --> 00:18:29,679 Speaker 5: when you cut a small piece of a sandwich, you 338 00:18:29,760 --> 00:18:31,720 Speaker 5: increase the likelihood of slip and slide. If you have 339 00:18:31,760 --> 00:18:34,720 Speaker 5: a dense bread, that mouth pressure is going to push 340 00:18:34,760 --> 00:18:38,320 Speaker 5: the ingredients. This is what you said, well thought, Yes, 341 00:18:38,440 --> 00:18:41,240 Speaker 5: that's what we've thought about. We think about this way 342 00:18:41,280 --> 00:18:41,760 Speaker 5: too much. 343 00:18:43,160 --> 00:18:48,679 Speaker 1: That is, I cannot express how spectacular that is and 344 00:18:48,760 --> 00:18:49,480 Speaker 1: how different. 345 00:18:49,560 --> 00:18:51,680 Speaker 5: It is your job to express it, Neil, I know, 346 00:18:51,760 --> 00:18:53,120 Speaker 5: but I'm like, it is your job. 347 00:18:53,280 --> 00:18:55,199 Speaker 1: This is the only way I can do it is 348 00:18:55,680 --> 00:19:00,000 Speaker 1: let people eat it or or slap their face. Yeah, 349 00:19:00,160 --> 00:19:04,520 Speaker 1: that heat it works out so nicely. It's not for 350 00:19:04,560 --> 00:19:06,400 Speaker 1: heat's sake. It's for flavor. 351 00:19:06,920 --> 00:19:10,800 Speaker 5: Yeah, well that's Calabrian rales. So those are fermented Calabrian chilis. 352 00:19:10,480 --> 00:19:13,040 Speaker 1: Which are so abuseful a star trek or something. 353 00:19:13,359 --> 00:19:17,119 Speaker 5: Oh yes, I mean they bring a funk, right, And 354 00:19:17,200 --> 00:19:20,320 Speaker 5: the provolon cheese we use is a grande provolone cheese. 355 00:19:20,320 --> 00:19:23,080 Speaker 5: It brings a funk, right. But in context of the sandwich, 356 00:19:23,320 --> 00:19:25,280 Speaker 5: none of those things are standing out too much or 357 00:19:25,280 --> 00:19:27,960 Speaker 5: shouldn't be. And so yeah, just to explain what the 358 00:19:28,000 --> 00:19:31,360 Speaker 5: shareable is, it is one sheet of facaca. So it's 359 00:19:31,359 --> 00:19:34,760 Speaker 5: one pan of facaca that we slice, we make into 360 00:19:34,840 --> 00:19:37,880 Speaker 5: a big sandwich, and then we cut it up into 361 00:19:38,000 --> 00:19:43,119 Speaker 5: twenty four pieces. So it's you know, one box feeds 362 00:19:43,240 --> 00:19:45,239 Speaker 5: ten to twelve people if it's all they're eating, if 363 00:19:45,240 --> 00:19:47,600 Speaker 5: it's part of a party, you know, just throw it 364 00:19:47,640 --> 00:19:49,960 Speaker 5: out there as something to graze on. It's you know, 365 00:19:49,960 --> 00:19:52,199 Speaker 5: they're a little bit bigger than a slider portion. I 366 00:19:52,200 --> 00:19:56,280 Speaker 5: would say. When we sell them by the full shareable, 367 00:19:56,320 --> 00:19:58,720 Speaker 5: you can get half shareables. You can get two halves 368 00:19:58,720 --> 00:20:02,359 Speaker 5: in a box, you know, for a little variety. And 369 00:20:02,400 --> 00:20:04,119 Speaker 5: that's what we just found it's the best way to 370 00:20:04,119 --> 00:20:07,880 Speaker 5: present the sandwich. We do wrap sandwiches as well, but 371 00:20:07,600 --> 00:20:10,040 Speaker 5: The good thing about the sharebles is that you don't 372 00:20:10,080 --> 00:20:13,199 Speaker 5: have to actually wrap it too tightly and suffocate the bread. 373 00:20:14,200 --> 00:20:16,359 Speaker 5: You want it all kind of to breathe, So the 374 00:20:16,440 --> 00:20:19,680 Speaker 5: crust stays just a little bit crisp, but the inside 375 00:20:19,720 --> 00:20:20,679 Speaker 5: stays really soft. 376 00:20:22,400 --> 00:20:25,159 Speaker 1: Just you know what it is. I've been trying to 377 00:20:25,160 --> 00:20:28,200 Speaker 1: think how to explain this. You ever see a show 378 00:20:28,400 --> 00:20:30,480 Speaker 1: and I don't know, whatever your genre is, whether it's 379 00:20:30,480 --> 00:20:34,720 Speaker 1: friends or cheers or whatever, where it's the perfect ensemble 380 00:20:35,480 --> 00:20:39,600 Speaker 1: and everyone shines. That's how I feel about the ingredients 381 00:20:39,600 --> 00:20:43,320 Speaker 1: in here, no one. The bread is perfect and delicious, 382 00:20:43,359 --> 00:20:47,359 Speaker 1: but it's not overwriting the other ingredients. The proteins in 383 00:20:47,400 --> 00:20:52,119 Speaker 1: there are magnificent. The spread is great that they but 384 00:20:52,200 --> 00:20:55,760 Speaker 1: they all shine on their own level, but together as 385 00:20:55,960 --> 00:20:58,440 Speaker 1: the sandwich itself. So it's like, oh, that's really good 386 00:20:58,520 --> 00:21:00,720 Speaker 1: meat or cheese. But like you said, the slip and 387 00:21:00,760 --> 00:21:05,399 Speaker 1: slider had the they just are a little orchestra of 388 00:21:05,480 --> 00:21:09,400 Speaker 1: flavor and it's uh, it's I was wondering because it's 389 00:21:09,440 --> 00:21:11,000 Speaker 1: been a while since I had it. 390 00:21:11,200 --> 00:21:13,240 Speaker 5: We've we've thought of a lot of different ways to 391 00:21:13,280 --> 00:21:17,000 Speaker 5: describe our sandwiches, and never before have we used well 392 00:21:17,040 --> 00:21:22,639 Speaker 5: beloved sitcom en before. But I mean to compare the 393 00:21:22,680 --> 00:21:25,080 Speaker 5: bread to ted Dance and is such a compliment, Neil 394 00:21:26,200 --> 00:21:30,199 Speaker 5: to think that that sauce is Shelley long underbread is 395 00:21:31,600 --> 00:21:33,240 Speaker 5: rough and the cheese of Kelsey Grammar. 396 00:21:33,320 --> 00:21:35,960 Speaker 1: I mean, but you know, you're an actor, you got 397 00:21:36,000 --> 00:21:39,720 Speaker 1: that background, you understand those things that an ensemble class uh, 398 00:21:39,760 --> 00:21:42,440 Speaker 1: an ensemble cast is probably the hardest thing to do. 399 00:21:42,800 --> 00:21:44,919 Speaker 5: Yeah, No, it's the best thing because when you're yeah, 400 00:21:44,800 --> 00:21:47,520 Speaker 5: when you're you're watching them and you don't you know 401 00:21:47,560 --> 00:21:49,680 Speaker 5: where they're what they're going to do before you're educated 402 00:21:49,720 --> 00:21:53,000 Speaker 5: into who they are. But no, that that is, that 403 00:21:53,160 --> 00:21:56,359 Speaker 5: is a great compliment. We do think they're special. You know, 404 00:21:56,440 --> 00:21:59,800 Speaker 5: I want people to try them and obviously decide for themselves. 405 00:21:59,800 --> 00:22:03,080 Speaker 5: But you know, if Shane and I and our other 406 00:22:03,080 --> 00:22:05,520 Speaker 5: partner Chris and we have another partner as well, like 407 00:22:05,520 --> 00:22:07,040 Speaker 5: if we were all going to kind of dedicate our 408 00:22:07,080 --> 00:22:09,439 Speaker 5: lives to this, we were not going to do it 409 00:22:09,480 --> 00:22:13,280 Speaker 5: for a mediocre sandwich or the snacks right here, we 410 00:22:13,359 --> 00:22:15,600 Speaker 5: have our dill vinegar chips right here as well our 411 00:22:15,680 --> 00:22:19,320 Speaker 5: zippy Dill vinegar chips, Crackland caramel corn. We make the 412 00:22:19,320 --> 00:22:23,320 Speaker 5: crackling caramel corn in house. We make the brown butter 413 00:22:23,400 --> 00:22:26,000 Speaker 5: chocolate chip cookies right over there in house. We brown 414 00:22:26,359 --> 00:22:28,520 Speaker 5: you know, forty pounds of butter at a time. 415 00:22:29,880 --> 00:22:30,720 Speaker 1: And these chips are. 416 00:22:30,640 --> 00:22:32,560 Speaker 5: Actually made in Los Angeles. They're one of the only 417 00:22:32,680 --> 00:22:34,840 Speaker 5: chips that I haven't seen any other chips that are 418 00:22:34,880 --> 00:22:37,840 Speaker 5: made in LA We make them with our partners at 419 00:22:37,920 --> 00:22:41,400 Speaker 5: La Plasita Botanas and Almonty, and then they put our 420 00:22:41,440 --> 00:22:45,240 Speaker 5: dill vinegar seasoning on them, and you know, we're selling 421 00:22:45,240 --> 00:22:47,040 Speaker 5: those around town too. But yeah, right now, that's the 422 00:22:47,040 --> 00:22:49,920 Speaker 5: only chip we do because we wanted a signature flavor, 423 00:22:50,000 --> 00:22:52,480 Speaker 5: something that kind of stands out and pairs really well 424 00:22:52,480 --> 00:22:53,280 Speaker 5: with these sandwiches. 425 00:22:53,480 --> 00:22:56,520 Speaker 1: All right, stick around one more segment, okay, yeah, and 426 00:22:56,560 --> 00:22:58,920 Speaker 1: we'll tell people how they can get all this and 427 00:22:59,320 --> 00:23:03,080 Speaker 1: book it for parties again and the big game coming up, 428 00:23:03,119 --> 00:23:06,160 Speaker 1: So go nowhere. Adam Gertler's my guest. 429 00:23:06,880 --> 00:23:09,879 Speaker 4: You're listening to The Fork Report with Nil Savedra on 430 00:23:10,000 --> 00:23:14,160 Speaker 4: demand from kf I am six forty. 431 00:23:14,840 --> 00:23:17,320 Speaker 1: Hey, everybody, it's the Fork Report. I'm Neil Savadra. Thanks 432 00:23:17,320 --> 00:23:21,280 Speaker 1: for hanging out today. It's just a gorgeous Saturday, and 433 00:23:21,480 --> 00:23:23,840 Speaker 1: it's kind of hard to say that when We know 434 00:23:23,960 --> 00:23:26,840 Speaker 1: friends family on the East Coast are taking it in 435 00:23:26,920 --> 00:23:30,880 Speaker 1: the shorts, but we're gonna enjoy it on their behalf. 436 00:23:31,600 --> 00:23:35,200 Speaker 1: My buddy Adam Gertler is here a chef, TV host, performer, 437 00:23:35,680 --> 00:23:39,720 Speaker 1: but man a food lover extraordinaire. We've told you about 438 00:23:39,760 --> 00:23:44,280 Speaker 1: Vesty sandwiches in the past. It's eat Vesty dot com. Yeah, 439 00:23:44,359 --> 00:23:48,480 Speaker 1: eat Vesty dot com. Ve e s t I eat 440 00:23:48,600 --> 00:23:50,280 Speaker 1: Vesty dot Com at. 441 00:23:50,240 --> 00:23:53,000 Speaker 5: Eat Vesty on Instagram too. 442 00:23:53,000 --> 00:23:56,320 Speaker 1: And I gotta tell you these sandwiches are spectacular. They 443 00:23:56,440 --> 00:24:01,399 Speaker 1: are so well crafted and thought out that they you 444 00:24:01,480 --> 00:24:04,679 Speaker 1: can just in every body, even if you can't pinpoint, 445 00:24:05,080 --> 00:24:06,480 Speaker 1: Oh well, the bread. 446 00:24:06,440 --> 00:24:08,760 Speaker 5: Is this or the this is what does? It's sort 447 00:24:08,760 --> 00:24:13,080 Speaker 5: of like the meat is. George went the sauce. 448 00:24:13,880 --> 00:24:15,800 Speaker 1: It was the one thing I thought about was like 449 00:24:16,000 --> 00:24:19,960 Speaker 1: an ensemble cast. When it comes together, you're just like, 450 00:24:20,200 --> 00:24:23,520 Speaker 1: that's magic. And that's how these sandwiches are. It's not 451 00:24:23,680 --> 00:24:27,720 Speaker 1: just the ingredients, it's the wig. The ingredients work off 452 00:24:27,760 --> 00:24:31,080 Speaker 1: of each other and with each other. And we were 453 00:24:31,080 --> 00:24:34,840 Speaker 1: talking about the chips, yet these chips are made here. 454 00:24:36,520 --> 00:24:38,760 Speaker 1: Oh wow, vinegar and dial potato chips. 455 00:24:38,800 --> 00:24:41,560 Speaker 5: Oh yeah, get you get you a zippy and try 456 00:24:41,640 --> 00:24:42,119 Speaker 5: to stop. 457 00:24:44,040 --> 00:24:46,720 Speaker 1: Wow. Yeah, that's great too. 458 00:24:46,880 --> 00:24:49,280 Speaker 5: The tasty chip. It's a very tasty chip. 459 00:24:50,840 --> 00:24:54,000 Speaker 1: Wow, that is excellent. 460 00:24:54,080 --> 00:24:56,440 Speaker 5: Yeah, they are those chips. I mean, we're even selling 461 00:24:56,480 --> 00:24:59,480 Speaker 5: those chips at some like sandwich shops, you know, some 462 00:24:59,560 --> 00:25:01,440 Speaker 5: great place you can find those chips at the Cheese 463 00:25:01,480 --> 00:25:05,400 Speaker 5: Store of Beverly Hills. They make some of the best 464 00:25:05,440 --> 00:25:07,960 Speaker 5: sandwiches in the city and they have the best cheese 465 00:25:08,040 --> 00:25:10,960 Speaker 5: and everything and they are I mean, we're just so 466 00:25:11,640 --> 00:25:15,760 Speaker 5: proud they're selling our chips like hotcakes, you know, And 467 00:25:16,600 --> 00:25:18,960 Speaker 5: that's that's been really fun, just being able to have, 468 00:25:19,640 --> 00:25:21,280 Speaker 5: you know, if you can't get the sandwiches, to see 469 00:25:21,280 --> 00:25:24,320 Speaker 5: our zippy chips out there, because it is something really unique. 470 00:25:24,320 --> 00:25:25,960 Speaker 5: Like we said, there's just not a lot of chips 471 00:25:26,000 --> 00:25:31,119 Speaker 5: made in Los Angeles, which is weird fortunate. 472 00:25:30,840 --> 00:25:34,600 Speaker 1: But not chips. A lot of flakes in Los Angelest flakes, 473 00:25:34,640 --> 00:25:39,719 Speaker 1: not chips. Yeah, but you're you're doing it right. And 474 00:25:39,760 --> 00:25:41,399 Speaker 1: I got to tell you, we've talked about this on 475 00:25:41,440 --> 00:25:46,840 Speaker 1: the air. Before starting a restaurant, so much upfront cost, 476 00:25:47,359 --> 00:25:50,040 Speaker 1: so much that you have to worry about as just 477 00:25:50,119 --> 00:25:55,080 Speaker 1: being a lease holder, you know, renting a place, and 478 00:25:55,200 --> 00:25:58,960 Speaker 1: all that takes away from the food like that you 479 00:25:59,000 --> 00:26:02,000 Speaker 1: have to think of and that that you go for 480 00:26:02,400 --> 00:26:05,800 Speaker 1: great marketing, that speaks truth to what you're going to 481 00:26:05,840 --> 00:26:09,280 Speaker 1: be eating, because all this is fun and and then 482 00:26:09,320 --> 00:26:12,879 Speaker 1: you're just focused on the food and I can taste it. 483 00:26:13,119 --> 00:26:14,760 Speaker 5: Yeah, yeah, not focused on too much. 484 00:26:14,840 --> 00:26:15,040 Speaker 3: You know. 485 00:26:15,119 --> 00:26:17,720 Speaker 5: We we do sandwiches, We do a handful of snacks. 486 00:26:18,119 --> 00:26:21,360 Speaker 5: We try to do them as good as anybody can 487 00:26:21,440 --> 00:26:23,959 Speaker 5: do them, you know, that is that is our focus. 488 00:26:24,000 --> 00:26:27,800 Speaker 5: You know. We we've been making this bread for three years. 489 00:26:27,880 --> 00:26:30,479 Speaker 5: We're still still making trying to perfect it. You know, 490 00:26:30,520 --> 00:26:33,080 Speaker 5: we still have days where it's like, why was it 491 00:26:33,080 --> 00:26:35,159 Speaker 5: extra great today? Or why was it not? You know, 492 00:26:35,200 --> 00:26:37,679 Speaker 5: like we really have to try to listen to it 493 00:26:37,720 --> 00:26:40,320 Speaker 5: because it's not It's just not like a Even though 494 00:26:40,320 --> 00:26:42,080 Speaker 5: we kind of jokingly refer to where we make our 495 00:26:42,119 --> 00:26:45,240 Speaker 5: sandwiches as our factory, it is not a machine run factory. 496 00:26:45,240 --> 00:26:50,400 Speaker 5: It is a factory of dedicated you know, culinary professionals 497 00:26:50,400 --> 00:26:54,159 Speaker 5: that are working our butts off all day, you know, 498 00:26:54,280 --> 00:26:56,399 Speaker 5: assembling these sandwiches. And yeah, we you know, if you 499 00:26:56,440 --> 00:26:58,439 Speaker 5: have a restaurant, then you have to wait for everyone 500 00:26:58,480 --> 00:27:00,480 Speaker 5: to come to you and maybe you're in the right 501 00:27:00,520 --> 00:27:02,800 Speaker 5: spot but what we're doing is we think we can 502 00:27:02,840 --> 00:27:07,600 Speaker 5: get these sandwiches out to everyone we watch the area. 503 00:27:07,720 --> 00:27:09,159 Speaker 1: I mean, how who can get these? 504 00:27:09,240 --> 00:27:12,040 Speaker 5: Pretty much all over Los Angeles. We'll deliver anywhere. You know, 505 00:27:12,760 --> 00:27:17,320 Speaker 5: we deliver even to Long Beach to Orange County. Sometimes, 506 00:27:17,359 --> 00:27:19,040 Speaker 5: you know, it's just a little bit of a higher 507 00:27:19,040 --> 00:27:23,480 Speaker 5: delivery fee, but we will deliver all over Los Angeles. 508 00:27:24,119 --> 00:27:27,240 Speaker 5: You can order directly on our website at eatfesti dot com. 509 00:27:27,359 --> 00:27:30,040 Speaker 5: You can also pick up. We have our shop is 510 00:27:30,040 --> 00:27:32,240 Speaker 5: in Boil Heights, so people are more than welcome to 511 00:27:32,280 --> 00:27:35,480 Speaker 5: come and pick up. But you know, for a very 512 00:27:35,520 --> 00:27:39,119 Speaker 5: reasonable delivery fee, we ship all over and that's you know, 513 00:27:39,160 --> 00:27:41,119 Speaker 5: that's the best way I think, so you don't have 514 00:27:41,160 --> 00:27:43,280 Speaker 5: to worry about it. And the good thing about sandwiches 515 00:27:43,400 --> 00:27:46,800 Speaker 5: is that they are literally getting better as they travel 516 00:27:46,840 --> 00:27:49,120 Speaker 5: to you or as you pick them up, as opposed 517 00:27:49,160 --> 00:27:52,320 Speaker 5: to hot food, which is degrading as soon as you 518 00:27:52,320 --> 00:27:54,280 Speaker 5: get it right, it's just never going to be as 519 00:27:54,359 --> 00:27:57,240 Speaker 5: good as those wings coming right out of the fryer, 520 00:27:57,320 --> 00:27:59,080 Speaker 5: or those fries coming out of the fryer as soon 521 00:27:59,119 --> 00:28:00,959 Speaker 5: as they travel. I mean, that's why we eat our 522 00:28:01,000 --> 00:28:02,960 Speaker 5: French fries on the way home, and we don't wait 523 00:28:03,000 --> 00:28:04,880 Speaker 5: till we get home because you know. 524 00:28:04,920 --> 00:28:09,000 Speaker 1: Yeah, it's like a brand new car. The depreciation happens 525 00:28:09,040 --> 00:28:11,520 Speaker 1: the second you leave the parking lot. 526 00:28:11,760 --> 00:28:14,160 Speaker 5: Yeah, exactly. So that was another thing, you know, having 527 00:28:14,280 --> 00:28:16,400 Speaker 5: and having done that kind of food for so long too, 528 00:28:16,440 --> 00:28:18,320 Speaker 5: I was like, what if you could do something that 529 00:28:18,359 --> 00:28:21,240 Speaker 5: actually is better when it gets there and these sit out. 530 00:28:21,440 --> 00:28:24,000 Speaker 5: We even write on our packaging like let this come 531 00:28:24,040 --> 00:28:26,240 Speaker 5: to room temperature if it's cold, because the whole thing 532 00:28:26,320 --> 00:28:28,680 Speaker 5: eats so much better. You taste the cheese, you taste 533 00:28:28,720 --> 00:28:32,280 Speaker 5: the sauce, The bread is softer. You know, it shouldn't 534 00:28:32,280 --> 00:28:34,680 Speaker 5: be ice cold, it shouldn't be frigid like it should 535 00:28:34,720 --> 00:28:36,600 Speaker 5: be like room temperature. You know. 536 00:28:36,920 --> 00:28:39,920 Speaker 1: Well, they're great, and I really there is zero hyperbole. 537 00:28:40,000 --> 00:28:45,480 Speaker 1: It's very easy to enjoy great food. Eat Vesty dot 538 00:28:45,520 --> 00:28:50,200 Speaker 1: com v s t I, eat Vesty dot com. Order 539 00:28:50,240 --> 00:28:53,520 Speaker 1: these sandwiches for the big game, order them for an 540 00:28:53,520 --> 00:28:56,080 Speaker 1: office party. Matter of fact, if you're in Orange County 541 00:28:56,480 --> 00:28:58,600 Speaker 1: and you're having a party or a gathering, that would 542 00:28:58,600 --> 00:29:00,480 Speaker 1: be a killer time because you know you're going to 543 00:29:00,600 --> 00:29:03,320 Speaker 1: order a lot and make it worthwhile being delivered or whatever. 544 00:29:03,600 --> 00:29:06,560 Speaker 1: If you're in La any opportunity is a great opportunity 545 00:29:06,640 --> 00:29:09,840 Speaker 1: to have these sandwiches. Go to the website eat vesty 546 00:29:09,920 --> 00:29:14,239 Speaker 1: dot com. They have my beloved you know, stamp on 547 00:29:14,320 --> 00:29:17,520 Speaker 1: it because I think they're fantastic. And you tell me 548 00:29:17,800 --> 00:29:21,520 Speaker 1: if I'm lying, eat these chips and tell me I'm lying. 549 00:29:21,880 --> 00:29:25,280 Speaker 5: And I believe. We have an offer code I Heart Vesty, 550 00:29:25,880 --> 00:29:29,600 Speaker 5: which will get you twenty percent off your order of shareables. 551 00:29:30,040 --> 00:29:33,240 Speaker 5: Awesome however many you get. And and again, I just 552 00:29:33,320 --> 00:29:36,440 Speaker 5: think the big game coming up, even you know, there's 553 00:29:36,480 --> 00:29:39,800 Speaker 5: a very good chance Los Angeles could be you know. 554 00:29:40,640 --> 00:29:42,960 Speaker 1: Knocking on that door, could be, could be. 555 00:29:43,560 --> 00:29:47,720 Speaker 5: But I mean that's I mean, we watched that that game, 556 00:29:47,760 --> 00:29:50,320 Speaker 5: no matter what right you're watching super Bowl, no matter. 557 00:29:50,120 --> 00:29:51,160 Speaker 1: What everyone's in. 558 00:29:51,960 --> 00:29:53,880 Speaker 5: So I think it's a it's a great thing and 559 00:29:53,960 --> 00:29:55,640 Speaker 5: you don't have to worry about it. And like I said, 560 00:29:55,680 --> 00:29:57,680 Speaker 5: it's like it's they're as good in the first quarter 561 00:29:57,760 --> 00:29:59,800 Speaker 5: as the fourth quarter, and maybe they're even better by 562 00:29:59,800 --> 00:30:02,080 Speaker 5: the worst quarter. If they make it to the fourth quarter, 563 00:30:03,040 --> 00:30:05,960 Speaker 5: that's up to you. I Heart Vesty is the code. 564 00:30:06,080 --> 00:30:08,520 Speaker 5: iHeart Vesty. Yeah, if you go to eat vesty dot 565 00:30:08,560 --> 00:30:10,920 Speaker 5: com and yeah, it'll it'll, it'll walk you through how 566 00:30:10,960 --> 00:30:11,920 Speaker 5: to get your discount. 567 00:30:12,000 --> 00:30:14,920 Speaker 1: That's awesome, Thanks buddy. Always good to see you you too. 568 00:30:14,760 --> 00:30:16,880 Speaker 5: Man, And I'd definitely love to come back and we'll 569 00:30:16,880 --> 00:30:18,520 Speaker 5: take calls and have have let's do it. 570 00:30:18,640 --> 00:30:21,320 Speaker 1: I'd love that, okay, And hey to all your partners, 571 00:30:21,520 --> 00:30:23,560 Speaker 1: thank you, thank you so much. All Right, we'll see 572 00:30:23,600 --> 00:30:27,160 Speaker 1: you soon. It's the Fore Report. You've been listening to 573 00:30:27,200 --> 00:30:29,400 Speaker 1: The Fore Report. You can always hear us live on 574 00:30:29,520 --> 00:30:32,680 Speaker 1: kf I Am six forty two to five pm on Saturday, 575 00:30:32,880 --> 00:30:36,160 Speaker 1: and anytime on demand on the iHeartRadio app