1 00:00:00,480 --> 00:00:02,880 Speaker 1: Hey, it's Niel Savedri. You're listening to KFI I Am 2 00:00:02,960 --> 00:00:06,519 Speaker 1: six forty, the fore Report on demand on the iHeartRadio 3 00:00:06,559 --> 00:00:25,560 Speaker 1: app Let me teach you had it? Let me teach 4 00:00:25,600 --> 00:00:31,680 Speaker 1: you who had it? Kind of me, Nathan, Let me 5 00:00:31,720 --> 00:00:38,960 Speaker 1: teach you who had it. It's a I love technology 6 00:00:39,000 --> 00:00:41,519 Speaker 1: and the fact that we don't have a smell o 7 00:00:41,720 --> 00:00:46,199 Speaker 1: radio right now is the biggest handicap this show has 8 00:00:46,240 --> 00:00:48,640 Speaker 1: ever had. I can talk you through things to the 9 00:00:48,640 --> 00:00:52,080 Speaker 1: best of my ability and give you sight, but giving 10 00:00:52,120 --> 00:00:56,040 Speaker 1: you the smell is often very difficult. K IF I 11 00:00:56,200 --> 00:01:01,160 Speaker 1: Am six forty. You're listening to the four All Things, Food, 12 00:01:01,240 --> 00:01:04,080 Speaker 1: Beverage and beyond. Every Saturday, we kind of shake off 13 00:01:04,120 --> 00:01:07,080 Speaker 1: the heaviness of the week, stuff going on in the news. 14 00:01:07,240 --> 00:01:10,120 Speaker 1: We all know what's going on, but this is a 15 00:01:10,360 --> 00:01:13,640 Speaker 1: safe have it. This is a sanctuary for us just 16 00:01:13,680 --> 00:01:16,440 Speaker 1: to celebrate food, the people that make it, the culture 17 00:01:16,520 --> 00:01:20,959 Speaker 1: behind it, cooking at home, going out to eat, making 18 00:01:21,080 --> 00:01:24,080 Speaker 1: a good cocktail, whatever it might be. And the holidays 19 00:01:24,120 --> 00:01:27,480 Speaker 1: are here, and we were trying to really shed some 20 00:01:27,640 --> 00:01:33,800 Speaker 1: light on unique places in southern California that are beyond 21 00:01:33,920 --> 00:01:38,640 Speaker 1: the norm. And one of the places I was just 22 00:01:38,720 --> 00:01:43,760 Speaker 1: sitting here talking with Morgan, and Morgan Runyon is our 23 00:01:43,760 --> 00:01:46,759 Speaker 1: guest today from the Old Place. And I said, not 24 00:01:46,840 --> 00:01:49,200 Speaker 1: only am I embarrassing, its first time he's on the 25 00:01:49,200 --> 00:01:51,880 Speaker 1: show and I got to shake his hand, but also 26 00:01:52,480 --> 00:01:54,880 Speaker 1: I've never been and I know everything there is to 27 00:01:54,920 --> 00:01:58,000 Speaker 1: know about this place, and still just have not had 28 00:01:58,080 --> 00:02:02,760 Speaker 1: that moment of saying let's go there. I can blame 29 00:02:02,760 --> 00:02:04,960 Speaker 1: it on my wife, but she doesn't need red me so. 30 00:02:06,040 --> 00:02:08,680 Speaker 1: But I will tell you this smells delicious. Welcome to 31 00:02:08,720 --> 00:02:09,399 Speaker 1: the forker Port. 32 00:02:09,800 --> 00:02:10,160 Speaker 2: Thank you. 33 00:02:11,040 --> 00:02:13,440 Speaker 1: It's a real pleasure bring that mike to you right 34 00:02:13,520 --> 00:02:16,720 Speaker 1: up close. We're an intimate show here. 35 00:02:17,680 --> 00:02:19,200 Speaker 2: Well, this is my first time on the radio. 36 00:02:19,520 --> 00:02:23,440 Speaker 1: Oh man, you know what it really is. It's a 37 00:02:23,480 --> 00:02:25,560 Speaker 1: treat for me and it's real honor to have you here. 38 00:02:25,800 --> 00:02:30,640 Speaker 1: Your family has, your father, Tom has left an indelible 39 00:02:30,680 --> 00:02:35,720 Speaker 1: mark on southern California and the food scene that is 40 00:02:36,520 --> 00:02:41,960 Speaker 1: without a doubt and indescribable, indescribable about the from events 41 00:02:42,360 --> 00:02:50,720 Speaker 1: to special dining experiences to just great honest food. I 42 00:02:50,919 --> 00:02:55,880 Speaker 1: just you know, it's it's you can't set out, you 43 00:02:55,919 --> 00:02:59,919 Speaker 1: don't sit in a boardroom and come up with this concept. 44 00:03:00,080 --> 00:03:02,359 Speaker 1: It comes from the heart in the family period. That's 45 00:03:02,360 --> 00:03:04,520 Speaker 1: the only place that could birth this. So tell us 46 00:03:04,520 --> 00:03:05,440 Speaker 1: a little bit about it. 47 00:03:05,520 --> 00:03:10,359 Speaker 3: Well, fifty five years ago or so, my father decided 48 00:03:10,360 --> 00:03:13,080 Speaker 3: to open up a restaurant. He went out looking for 49 00:03:13,120 --> 00:03:17,960 Speaker 3: the worst location demographically and found the old Hanks Country 50 00:03:17,960 --> 00:03:20,760 Speaker 3: Store and Cornell Post Office. It's built in nineteen oh eight. 51 00:03:20,840 --> 00:03:24,800 Speaker 3: It served the homesteaders that lived behind Rancho Malibu, which 52 00:03:24,840 --> 00:03:28,200 Speaker 3: was still a cattle ranch at that time, and my 53 00:03:28,240 --> 00:03:29,600 Speaker 3: grandma had been living out. 54 00:03:29,440 --> 00:03:30,560 Speaker 2: There, so he knew the area. 55 00:03:31,360 --> 00:03:35,040 Speaker 3: My dad grew up in the run In Canyon, so 56 00:03:35,800 --> 00:03:37,560 Speaker 3: they've been around for a little while. 57 00:03:38,120 --> 00:03:40,600 Speaker 1: And no relation though, right, Yeah it is. 58 00:03:41,240 --> 00:03:43,880 Speaker 2: Yeah, it's my uncle Carmen, my dad. They used to 59 00:03:43,960 --> 00:03:44,480 Speaker 2: hunt up there. 60 00:03:44,520 --> 00:03:47,400 Speaker 1: I wondered about that, and that was like one of 61 00:03:47,480 --> 00:03:50,280 Speaker 1: the first questions, Is it tight? Is that's the same 62 00:03:50,440 --> 00:03:51,040 Speaker 1: family name. 63 00:03:51,240 --> 00:03:53,720 Speaker 3: Yeah, I mean my dad would be one hundred and 64 00:03:53,760 --> 00:03:57,800 Speaker 3: five now, Tom run In, and he remembered Hollywood with 65 00:03:57,840 --> 00:03:58,960 Speaker 3: avocado orchards. 66 00:03:59,120 --> 00:04:02,440 Speaker 1: Oh my god, I can only imagine. 67 00:04:02,760 --> 00:04:07,520 Speaker 3: Yeah, So, because Los Angeles really isn't that old. Yeah, right, 68 00:04:07,760 --> 00:04:11,120 Speaker 3: unless you have a Spanish name, Yeah, yeah. 69 00:04:10,720 --> 00:04:15,720 Speaker 1: Exactly if you were here originally. Yeah, but that it 70 00:04:15,840 --> 00:04:19,279 Speaker 1: is funny to think about that. And even I mean, 71 00:04:19,279 --> 00:04:22,839 Speaker 1: we go back, you know a little over one hundred 72 00:04:22,920 --> 00:04:27,520 Speaker 1: years for Hollywood and Hollywood Land and the sign itself 73 00:04:29,200 --> 00:04:35,440 Speaker 1: for that part. But when you look, it was so desolate. 74 00:04:36,240 --> 00:04:38,920 Speaker 1: There was nothing around the old pictures. There's nothing better 75 00:04:38,960 --> 00:04:41,240 Speaker 1: than going through all those old pictures. 76 00:04:41,320 --> 00:04:43,360 Speaker 2: Of la Yeah, yeah, it's pretty amazing. 77 00:04:43,360 --> 00:04:45,480 Speaker 3: We actually have in the back we have a little 78 00:04:45,480 --> 00:04:48,600 Speaker 3: expresso truck that were on the weekends we serve expresso 79 00:04:48,640 --> 00:04:51,000 Speaker 3: out of it. And it came from a guy new 80 00:04:51,080 --> 00:04:54,040 Speaker 3: up the hill and he bought it from some guys 81 00:04:54,040 --> 00:04:56,120 Speaker 3: in the valley and have faded on the side door. 82 00:04:56,160 --> 00:04:56,920 Speaker 2: It says J. 83 00:04:57,279 --> 00:05:01,440 Speaker 3: Wilson and son Recida Hayram and that's from when there 84 00:05:01,520 --> 00:05:02,039 Speaker 3: was hay. 85 00:05:01,839 --> 00:05:02,440 Speaker 2: In the valley. 86 00:05:02,880 --> 00:05:05,080 Speaker 3: And this truck's only a nineteen forty nine and we've 87 00:05:05,080 --> 00:05:08,040 Speaker 3: built this little kind of gypsy wagon espresso truck on it. 88 00:05:08,440 --> 00:05:12,160 Speaker 3: But yeah, you know, our history hero is relatively new. 89 00:05:12,440 --> 00:05:14,240 Speaker 3: The old place has been a part of that for 90 00:05:14,279 --> 00:05:14,680 Speaker 3: a while. 91 00:05:15,360 --> 00:05:15,560 Speaker 2: Yeah. 92 00:05:15,640 --> 00:05:21,240 Speaker 1: No, no, hay in Resita. But you do get hey, no, okay, 93 00:05:21,279 --> 00:05:24,159 Speaker 1: I'm getting this ship the headshake from Kylaw. I thought 94 00:05:24,200 --> 00:05:29,040 Speaker 1: I was clean. It was a solid joke. So you know, 95 00:05:29,200 --> 00:05:33,560 Speaker 1: I wondered, But yeah, so do you do you call 96 00:05:33,600 --> 00:05:35,600 Speaker 1: it running or do you say my canyon? 97 00:05:36,160 --> 00:05:40,120 Speaker 3: No, I mean, listen, we're very far removed. Yeah, that 98 00:05:40,240 --> 00:05:44,200 Speaker 3: was years ago and the name stuck. But yeah, I 99 00:05:44,200 --> 00:05:46,400 Speaker 3: mean I've taken my kids up there and gone for 100 00:05:46,440 --> 00:05:50,080 Speaker 3: a hike, but it's certainly not part of our family anymore. 101 00:05:50,160 --> 00:05:55,880 Speaker 1: I mean, sure, the name, but to have that stamp 102 00:05:56,480 --> 00:06:01,600 Speaker 1: like Mulholland, yeah, like any of those you know, important 103 00:06:01,720 --> 00:06:08,919 Speaker 1: names at the birth of Los Angeles is pretty freaking cool. 104 00:06:09,320 --> 00:06:12,440 Speaker 3: Yeah, no, it's it's quite an honor. And you know, 105 00:06:13,400 --> 00:06:15,920 Speaker 3: and you know, my dad kind of had a vision 106 00:06:16,160 --> 00:06:19,279 Speaker 3: with the old place. He wanted to recreate something of 107 00:06:19,360 --> 00:06:23,040 Speaker 3: his past or preserve it. And that's kind of what 108 00:06:23,080 --> 00:06:26,360 Speaker 3: we've done, you know, in getting into the restaurant, having 109 00:06:26,400 --> 00:06:28,240 Speaker 3: grown up in it with my sister, and I wasn't 110 00:06:28,240 --> 00:06:31,440 Speaker 3: the business I was planning on being in really, so 111 00:06:31,720 --> 00:06:34,719 Speaker 3: this was not well, I mean sleeping in the car 112 00:06:34,760 --> 00:06:37,479 Speaker 3: when you're a kid, You're like, I'm going to do 113 00:06:37,560 --> 00:06:38,120 Speaker 3: something else. 114 00:06:38,200 --> 00:06:38,599 Speaker 2: But as my. 115 00:06:39,320 --> 00:06:41,120 Speaker 3: Parents ran it and the end it was just the 116 00:06:41,160 --> 00:06:43,120 Speaker 3: two of them running. My dad was in his eighties 117 00:06:43,160 --> 00:06:46,440 Speaker 3: and it was a quirky restaurant, you know, everything for 118 00:06:46,440 --> 00:06:49,000 Speaker 3: forty years or two things on the menu steak and 119 00:06:49,080 --> 00:06:50,840 Speaker 3: clamps Sunday with steaks too. 120 00:06:50,960 --> 00:06:52,240 Speaker 2: I brought some steaks to for you. 121 00:06:52,400 --> 00:06:55,560 Speaker 1: This smell here, I mean seriously, been doing this for 122 00:06:55,640 --> 00:06:57,880 Speaker 1: quite some time. There's a lot of great smell and 123 00:06:57,920 --> 00:07:01,800 Speaker 1: stuff that has come through that door. This it took 124 00:07:02,720 --> 00:07:06,240 Speaker 1: like half a second because Caleb brought it in and 125 00:07:06,279 --> 00:07:08,919 Speaker 1: I was doing something on the computer, and it just 126 00:07:09,560 --> 00:07:13,640 Speaker 1: like a cartoon waved itself into my nose and I went, 127 00:07:13,840 --> 00:07:18,400 Speaker 1: holy hell, that is what like? That food is my favorite? 128 00:07:18,600 --> 00:07:21,040 Speaker 1: Just looking at this and I'm telling you this is 129 00:07:21,080 --> 00:07:22,840 Speaker 1: the stuff I love to eat well. 130 00:07:22,920 --> 00:07:26,320 Speaker 3: And and what you're smelling is, you know, we cook 131 00:07:26,360 --> 00:07:28,520 Speaker 3: over a local oak. I've been cutting wood with my 132 00:07:28,640 --> 00:07:32,000 Speaker 3: dad since i was eight years old. And that's the flavor. 133 00:07:32,000 --> 00:07:34,040 Speaker 3: That's the flavor of region. You know, in Kentucky you 134 00:07:34,120 --> 00:07:36,960 Speaker 3: might have hickory or something. We have coastal red oak. 135 00:07:37,040 --> 00:07:40,400 Speaker 3: That's our flavor. And that's what flavors our food. And 136 00:07:40,440 --> 00:07:45,600 Speaker 3: it's it's it's not anything complicated, it's simple. 137 00:07:46,160 --> 00:07:48,880 Speaker 1: But that's a seasoning and that's a that's a regional 138 00:07:49,160 --> 00:07:52,760 Speaker 1: local part. That's like you said, you remember as a kid. 139 00:07:53,600 --> 00:07:57,680 Speaker 1: Adding that to your food is I mean, nowadays you 140 00:07:57,720 --> 00:08:02,440 Speaker 1: can get anything shipped anywhere. You get Texic, Texas, post 141 00:08:02,440 --> 00:08:06,120 Speaker 1: oak and all these different things. But to have that regional, 142 00:08:07,840 --> 00:08:09,880 Speaker 1: you know, kind of going out in the backyard and 143 00:08:09,920 --> 00:08:11,440 Speaker 1: grabbing it and yeah. 144 00:08:11,240 --> 00:08:13,040 Speaker 3: Well we've got a big pile of it, and I'm 145 00:08:13,080 --> 00:08:15,840 Speaker 3: always cutting it and splitting it and staying ahead of it. 146 00:08:16,760 --> 00:08:21,240 Speaker 1: Looking at the website, the quote that you have here, 147 00:08:21,560 --> 00:08:24,760 Speaker 1: time is a bit wound backwards here. I love that 148 00:08:24,960 --> 00:08:31,160 Speaker 1: concept that it's like simpler times, simple meals that don't 149 00:08:31,280 --> 00:08:34,840 Speaker 1: hide under a thousand different ingredients. 150 00:08:35,280 --> 00:08:38,880 Speaker 3: Well, it's also and the whole atmosphere is that is 151 00:08:38,920 --> 00:08:41,440 Speaker 3: that way. And people often ask me, they're like, well, 152 00:08:41,480 --> 00:08:43,440 Speaker 3: what's it like if I were to come to the restaurant. 153 00:08:43,480 --> 00:08:45,720 Speaker 2: I'm like, well, it's kind. 154 00:08:45,559 --> 00:08:48,319 Speaker 3: Of probably like you traveled out of state, but you're 155 00:08:48,360 --> 00:08:52,360 Speaker 3: going to sleep in your own bed, because it's it's 156 00:08:52,360 --> 00:08:53,359 Speaker 3: like you're. 157 00:08:53,000 --> 00:08:57,200 Speaker 2: In the mountains. You know, there's wildlife around. 158 00:08:57,400 --> 00:09:00,000 Speaker 3: You know, it's like you've kind of gone you're not 159 00:09:00,800 --> 00:09:03,920 Speaker 3: you've exited La, but you haven't really You're still with 160 00:09:03,960 --> 00:09:06,880 Speaker 3: in LA. And that's the beauty that we can provide. 161 00:09:06,920 --> 00:09:09,960 Speaker 3: And it's also, you know, a great benefit for us 162 00:09:10,000 --> 00:09:12,960 Speaker 3: that we've got this population base of Los Angeles. 163 00:09:13,360 --> 00:09:16,320 Speaker 1: That is the one thing that we have that you 164 00:09:16,360 --> 00:09:19,280 Speaker 1: don't have anywhere else. You go to New York. Great, 165 00:09:19,320 --> 00:09:21,840 Speaker 1: they've got great food, all that stuff, but it's all 166 00:09:21,920 --> 00:09:24,320 Speaker 1: kind of on top of each other. You can, you know, 167 00:09:24,400 --> 00:09:27,439 Speaker 1: get to everything easily. We have these nooks and crannies 168 00:09:27,480 --> 00:09:31,040 Speaker 1: and make you feel like you're nowhere near home, but 169 00:09:32,320 --> 00:09:35,040 Speaker 1: you are. We come back, We're going to talk more. 170 00:09:35,160 --> 00:09:42,160 Speaker 1: This is just a fascinating story about a local family 171 00:09:43,480 --> 00:09:48,960 Speaker 1: embedding their roots throughout food and Los Angeles. And I 172 00:09:49,160 --> 00:09:53,679 Speaker 1: just I love the story and I'm thrilled to have 173 00:09:53,760 --> 00:09:56,400 Speaker 1: Morgan here. Morgan Runyon is with us, and we'll keep 174 00:09:56,400 --> 00:09:58,880 Speaker 1: talking about the old place. We'll talk about the menu, 175 00:09:58,960 --> 00:10:03,920 Speaker 1: will do some tasting. I know Kayla she heard tasting 176 00:10:03,960 --> 00:10:06,640 Speaker 1: and she started bouncing in her chair. We'll do some tasting. 177 00:10:07,480 --> 00:10:10,679 Speaker 1: We come back, So go nowhere. It's the Fork Report. 178 00:10:10,800 --> 00:10:13,120 Speaker 1: I'm Neil Savedra KFI AM six forty. 179 00:10:13,360 --> 00:10:16,840 Speaker 4: You're listening to The Fork Report with Nilsavedra on demand 180 00:10:16,920 --> 00:10:19,240 Speaker 4: from KFI AM six forty. 181 00:10:20,400 --> 00:10:24,120 Speaker 1: Your friendly neighborhood Fork Reporterer Neil Savedra just talking about food, 182 00:10:24,200 --> 00:10:28,920 Speaker 1: celebrating food on a beautiful Saturday during the holidays. Honkkah 183 00:10:28,960 --> 00:10:32,280 Speaker 1: starts tomorrow, and of course Christmas is coming up, and 184 00:10:32,440 --> 00:10:35,920 Speaker 1: we think about food and family and gathering together and 185 00:10:36,160 --> 00:10:41,120 Speaker 1: unique cool places here to get food, family owned and run. 186 00:10:41,240 --> 00:10:44,480 Speaker 1: And one of those place places is the Old Place 187 00:10:44,960 --> 00:10:47,480 Speaker 1: and you can find out more at Old Place Cornell 188 00:10:47,679 --> 00:10:52,280 Speaker 1: dot com. Old Place Cornell dot com. That's because of 189 00:10:52,320 --> 00:10:52,840 Speaker 1: the winery. 190 00:10:53,200 --> 00:10:58,640 Speaker 3: The Cornell Yeah no, Cornell was interesting enough. When the 191 00:10:59,160 --> 00:11:02,240 Speaker 3: homesteaders originally moved out there, they decided they needed a 192 00:11:02,240 --> 00:11:07,600 Speaker 3: schoolhouse and someone wrote to Ezra Cornell of Cornell University 193 00:11:08,320 --> 00:11:11,520 Speaker 3: University and said, we need some you know, a syllabus 194 00:11:11,520 --> 00:11:14,160 Speaker 3: and some books, and so he donated them. And they're like, well, 195 00:11:14,200 --> 00:11:18,599 Speaker 3: we're going to name our little area after you. Oh wow, Yeah, 196 00:11:18,880 --> 00:11:21,439 Speaker 3: so's it's right up from Malbou Lake. It's off Canaan 197 00:11:21,840 --> 00:11:26,559 Speaker 3: in the Santa Monica Mountains, and it's you know, it's 198 00:11:26,600 --> 00:11:27,720 Speaker 3: like you step back in time. 199 00:11:28,440 --> 00:11:34,200 Speaker 1: Holy smokes. So well, Morgan was filling you in on 200 00:11:34,240 --> 00:11:38,319 Speaker 1: that little story. I decided to take a little little 201 00:11:38,360 --> 00:11:51,280 Speaker 1: dip in this warm, brown, lovely meaty oniony. There's celery everything. 202 00:11:51,400 --> 00:11:54,840 Speaker 1: Tell us about this stew. This is absolutely heaven. 203 00:11:55,400 --> 00:11:58,760 Speaker 3: So the stew the first forty years are a restaurant. 204 00:11:58,880 --> 00:12:01,720 Speaker 3: Two things on the menus take clams cash only that 205 00:12:01,880 --> 00:12:05,959 Speaker 3: was my parents. I'm really up the game. We've got 206 00:12:05,960 --> 00:12:09,840 Speaker 3: a full page and Stu was only on Sunday. 207 00:12:09,920 --> 00:12:11,319 Speaker 2: We can do Stu every night. 208 00:12:12,480 --> 00:12:15,640 Speaker 3: But Stu is just yeah, it's one of our original 209 00:12:15,840 --> 00:12:19,760 Speaker 3: and Stu is just such a comfort food, you know. 210 00:12:19,880 --> 00:12:22,640 Speaker 2: It's like the one thing like my daughter, she's always just. 211 00:12:22,600 --> 00:12:24,760 Speaker 3: Bring the stew home, and I'm like, well, what about 212 00:12:24,840 --> 00:12:27,200 Speaker 3: like our fish, specially when no bring the stew home. 213 00:12:27,320 --> 00:12:28,959 Speaker 1: Yeah, it's and. 214 00:12:29,040 --> 00:12:33,520 Speaker 3: The thing about Stu, Stu also gets better you bring 215 00:12:33,559 --> 00:12:36,000 Speaker 3: it home and you reheat it. It's not like a 216 00:12:36,000 --> 00:12:39,360 Speaker 3: lot of food, you know, degrades. Stu is just like 217 00:12:39,600 --> 00:12:43,960 Speaker 3: it keeps stewing people. Yeah, it's in the name, man, 218 00:12:44,480 --> 00:12:45,040 Speaker 3: it's Stu. 219 00:12:45,320 --> 00:12:50,200 Speaker 1: It needs to stew. So people ask me that because 220 00:12:50,400 --> 00:12:55,280 Speaker 1: there's certain foods Chinese Italian, there's Stu. There's certain foods 221 00:12:55,360 --> 00:12:59,720 Speaker 1: that just get better because of that marriage that time 222 00:13:00,080 --> 00:13:02,560 Speaker 1: that just the longer they go on, the more of 223 00:13:02,559 --> 00:13:05,680 Speaker 1: those flavors and fuse with each other and kind of 224 00:13:05,720 --> 00:13:09,840 Speaker 1: make this whole other thing. Yeah, I could eat this 225 00:13:09,920 --> 00:13:10,360 Speaker 1: every day. 226 00:13:10,840 --> 00:13:12,920 Speaker 3: Yeah, So, I mean, this stew is a big thing. 227 00:13:13,080 --> 00:13:15,800 Speaker 3: I mean, but really the heart and soul of our 228 00:13:15,840 --> 00:13:18,800 Speaker 3: restaurant is we've got a big oak fire that we're 229 00:13:18,800 --> 00:13:22,760 Speaker 3: throwing logs in and we're sizzling meat over and whether 230 00:13:22,800 --> 00:13:24,920 Speaker 3: you like a lean piece of meat, which would be 231 00:13:24,920 --> 00:13:29,800 Speaker 3: our sirloin or a ribi, which you know that fat 232 00:13:29,880 --> 00:13:32,680 Speaker 3: is going to start to caramelize or kind of melt 233 00:13:32,720 --> 00:13:33,319 Speaker 3: into your mouth. 234 00:13:33,360 --> 00:13:34,880 Speaker 1: Youbbis are magic. Yeah. 235 00:13:34,920 --> 00:13:37,120 Speaker 3: And then we also do a bone infla, so we 236 00:13:37,160 --> 00:13:40,120 Speaker 3: don't have a giant selection, but you don't you don't 237 00:13:40,200 --> 00:13:41,079 Speaker 3: need a lot either. 238 00:13:42,520 --> 00:13:45,760 Speaker 1: Describe the bone infla because that's not served traditionally like that. 239 00:13:46,040 --> 00:13:48,920 Speaker 3: Yeah, and the bone infla really is just you know, 240 00:13:49,080 --> 00:13:52,000 Speaker 3: how do you give a flay a little more? And 241 00:13:52,120 --> 00:13:55,800 Speaker 3: to me, the fla is, you know, it melts and everything. 242 00:13:55,840 --> 00:13:58,400 Speaker 3: But like the sirloin's got the most intense steak flavor, 243 00:13:59,480 --> 00:14:02,839 Speaker 3: the ribbi's got this melty fat and you gotta eat 244 00:14:03,559 --> 00:14:07,199 Speaker 3: delicious And when it's sizzling over oak and that fat's caramelized, 245 00:14:07,240 --> 00:14:09,480 Speaker 3: it's amazing, like you're you know, you're eating the fat 246 00:14:09,600 --> 00:14:12,760 Speaker 3: first and then the file at just putting the bone in. 247 00:14:12,880 --> 00:14:16,040 Speaker 3: It adds you know, it gives it a little deeper 248 00:14:16,080 --> 00:14:18,240 Speaker 3: flavor than just your traditional filet. 249 00:14:18,800 --> 00:14:22,760 Speaker 1: Yeah. So if you see you know, a porterhouse or 250 00:14:22,840 --> 00:14:25,320 Speaker 1: a t bone or something, then you know where that 251 00:14:25,360 --> 00:14:30,520 Speaker 1: filet is nestled and and having that option is is 252 00:14:30,560 --> 00:14:32,560 Speaker 1: not one that you get very often. I don't hear that. 253 00:14:35,480 --> 00:14:40,120 Speaker 1: So what is uh, what is the experience if someone 254 00:14:40,280 --> 00:14:44,600 Speaker 1: hasn't been to the old place and they're going to 255 00:14:44,680 --> 00:14:47,960 Speaker 1: go for the first time, how do they do it right? 256 00:14:48,040 --> 00:14:49,120 Speaker 2: Okay, that's a good question. 257 00:14:49,920 --> 00:14:51,720 Speaker 3: First of all, you don't do it on a Monday, 258 00:14:51,760 --> 00:14:55,400 Speaker 3: Tuesday or Wednesday because we are closed hot tip. 259 00:14:56,160 --> 00:14:57,080 Speaker 2: Yeah, that's a good one. 260 00:14:57,160 --> 00:14:59,960 Speaker 1: Yeah, yeah, Otherwise you'll be chopping that woo. 261 00:15:00,680 --> 00:15:02,600 Speaker 3: Be walking around the building and looking at the peacocks 262 00:15:02,680 --> 00:15:05,000 Speaker 3: running around and listening to the donkeys. 263 00:15:05,480 --> 00:15:08,480 Speaker 1: Which is not a bad day, I would imagine, however, 264 00:15:08,520 --> 00:15:09,280 Speaker 1: if you're hungry. 265 00:15:09,440 --> 00:15:15,479 Speaker 3: Yeah, So we're open Thursday through Sunday, Thursday, Friday and Saturday. 266 00:15:15,920 --> 00:15:19,280 Speaker 3: We're inside dining in the evenings Saturday and Sunday the 267 00:15:19,320 --> 00:15:22,240 Speaker 3: whole day, so we do breakfast and lunch, but that's outside. 268 00:15:22,240 --> 00:15:27,280 Speaker 3: We also have our little espresso truck going, and we're 269 00:15:27,320 --> 00:15:29,680 Speaker 3: a mountain destination. You know, we've got a lot of 270 00:15:29,720 --> 00:15:32,360 Speaker 3: people that come out Moholan underdrive. They're heading to the beach, 271 00:15:32,360 --> 00:15:36,040 Speaker 3: they're coming through or during the holiday season, we do 272 00:15:36,080 --> 00:15:38,800 Speaker 3: a lot of like kind of family gatherings because we're 273 00:15:38,800 --> 00:15:42,080 Speaker 3: a family rest and people want to bring someone to 274 00:15:42,120 --> 00:15:43,400 Speaker 3: an experience. 275 00:15:43,400 --> 00:15:44,000 Speaker 1: Like we are. 276 00:15:44,520 --> 00:15:47,320 Speaker 3: You know, we're still a living piece of history that 277 00:15:47,520 --> 00:15:49,080 Speaker 3: is functioning as a restaurant. 278 00:15:49,720 --> 00:15:51,400 Speaker 1: How many people can you fit in there? 279 00:15:52,080 --> 00:15:56,560 Speaker 3: We can fit about seventy five people inside, and then 280 00:15:56,560 --> 00:16:00,920 Speaker 3: we have outdoor seating, which is the daytime. And oddly enough, 281 00:16:01,000 --> 00:16:04,440 Speaker 3: like during COVID, like what we practice at the restaurant 282 00:16:04,480 --> 00:16:06,960 Speaker 3: is called social condensing inside. 283 00:16:07,920 --> 00:16:14,320 Speaker 1: So that sounds like made up crap. We you know, 284 00:16:14,560 --> 00:16:17,080 Speaker 1: growing up poor in a Mexican family, we called it 285 00:16:17,160 --> 00:16:20,000 Speaker 1: the same thing because for seven kids in like a 286 00:16:20,080 --> 00:16:24,880 Speaker 1: two bedroom house or social condensing. 287 00:16:26,120 --> 00:16:29,320 Speaker 3: But COVID allowed us to kind of sprawl outside, and 288 00:16:29,400 --> 00:16:32,160 Speaker 3: so now we do our daytime seating outside and it's 289 00:16:32,200 --> 00:16:34,680 Speaker 3: you know, we've got plenty of trees around, there's birds 290 00:16:34,720 --> 00:16:35,520 Speaker 3: running around, and. 291 00:16:35,520 --> 00:16:37,400 Speaker 1: No, I love the fact that you have an inside 292 00:16:37,480 --> 00:16:39,000 Speaker 1: menu and an outside menu. 293 00:16:39,200 --> 00:16:41,160 Speaker 3: Yeah, I mean, they're basically kind of the same thing. 294 00:16:41,200 --> 00:16:44,160 Speaker 3: There's some stuff that we don't go outside with. The 295 00:16:44,240 --> 00:16:46,640 Speaker 3: clams is another thing that we've always had. It just 296 00:16:46,680 --> 00:16:50,720 Speaker 3: doesn't travel as well as to go the whole presentation. 297 00:16:51,040 --> 00:16:54,400 Speaker 1: Yeah, it's Can I steal you for a little bit 298 00:16:54,440 --> 00:16:57,920 Speaker 1: more time? Sure, because I'm really enjoying our conversation and 299 00:16:58,000 --> 00:17:02,080 Speaker 1: it's one of those weird times. It's almost like, you 300 00:17:02,120 --> 00:17:04,240 Speaker 1: know the place down the street that you have the 301 00:17:04,280 --> 00:17:07,320 Speaker 1: most access to or you want to talk, you don't 302 00:17:07,359 --> 00:17:10,000 Speaker 1: ever go in, and this is just the Old Place, 303 00:17:10,080 --> 00:17:14,000 Speaker 1: such a special place here in southern California, and shame 304 00:17:14,080 --> 00:17:16,440 Speaker 1: on us for it taking so long to have you here. 305 00:17:16,480 --> 00:17:18,320 Speaker 1: I'd really like to milk you for all your worth, 306 00:17:18,359 --> 00:17:20,960 Speaker 1: if that's okay, And we'll get into the food in 307 00:17:21,000 --> 00:17:24,800 Speaker 1: the menu when we return. Stick around talking with Morgan 308 00:17:24,880 --> 00:17:28,440 Speaker 1: Runyon from the Old Place a very special Just look 309 00:17:28,480 --> 00:17:33,600 Speaker 1: it up. Go to Old Placecornell dot com. Oldplacecornell dot com. 310 00:17:34,160 --> 00:17:37,920 Speaker 1: Just look at this place and you'll start to smell 311 00:17:38,119 --> 00:17:40,359 Speaker 1: the food that we have in front of us. That's stew. 312 00:17:41,200 --> 00:17:43,960 Speaker 1: That's like my mom's stew. To me, that's like that 313 00:17:44,119 --> 00:17:46,720 Speaker 1: thing that you know on a Sunday when she's making 314 00:17:46,760 --> 00:17:49,640 Speaker 1: that that makes me go all right, We'll be back 315 00:17:49,640 --> 00:17:50,000 Speaker 1: with more. 316 00:17:50,320 --> 00:17:53,320 Speaker 4: You're listening to The Fork Report with Nil Savedra on 317 00:17:53,440 --> 00:17:57,280 Speaker 4: demand from KFI AM six forty. 318 00:17:57,600 --> 00:18:00,320 Speaker 1: I am your well Fed host, Neil Savadra. How do 319 00:18:00,400 --> 00:18:02,840 Speaker 1: you do a little extra well fed today too? Holy 320 00:18:02,960 --> 00:18:08,680 Speaker 1: smokes that, Stu. Good night, Irene talking with Morgan Runyon 321 00:18:08,880 --> 00:18:13,160 Speaker 1: from the Old Place. It is one of those places 322 00:18:13,160 --> 00:18:17,840 Speaker 1: that you will hear about. It is family run for generations. 323 00:18:18,640 --> 00:18:23,840 Speaker 1: It is a historical place. It's beautiful and the food 324 00:18:23,880 --> 00:18:28,720 Speaker 1: that we are eating today, just a sample, is just amazing. 325 00:18:29,800 --> 00:18:31,440 Speaker 1: So we're gonna tell. I asked him to stay a 326 00:18:31,480 --> 00:18:33,760 Speaker 1: little bit because I'm just enjoying the conversation and I 327 00:18:34,720 --> 00:18:36,919 Speaker 1: just think it's an honor to hang out with people 328 00:18:36,960 --> 00:18:44,040 Speaker 1: that have been consistent in doing something for the southern California. 329 00:18:44,080 --> 00:18:45,520 Speaker 1: And I don't care what it is. In this case, 330 00:18:45,560 --> 00:18:49,320 Speaker 1: it's food. But for families to continue to offer something 331 00:18:49,359 --> 00:18:52,360 Speaker 1: like this, it just blows me away. Old Place Cornell 332 00:18:53,040 --> 00:18:57,000 Speaker 1: dot com, Old Place Cornell dot com. Just go to 333 00:18:57,040 --> 00:19:00,600 Speaker 1: the website and you'll see and you used to reading 334 00:19:00,640 --> 00:19:03,919 Speaker 1: these menus and you can tell what's going on. So 335 00:19:04,040 --> 00:19:06,840 Speaker 1: break down the menu. It was simpler before you've added 336 00:19:07,000 --> 00:19:11,120 Speaker 1: you said you're prolific one page now to it. 337 00:19:12,320 --> 00:19:16,000 Speaker 3: So, yeah, Well, for the first forty years of the 338 00:19:16,040 --> 00:19:17,840 Speaker 3: old place, my mom and dad running it. 339 00:19:17,880 --> 00:19:18,600 Speaker 2: They started it. 340 00:19:19,240 --> 00:19:21,520 Speaker 3: There were two things on the menu, steak and clams 341 00:19:21,680 --> 00:19:28,399 Speaker 3: Sunday with stakes too, and beer and wine cash only. 342 00:19:29,240 --> 00:19:32,280 Speaker 3: And I tried that when I kind of it wasn't 343 00:19:32,280 --> 00:19:35,160 Speaker 3: my intention to run the restaurant. I had another job. 344 00:19:35,240 --> 00:19:39,399 Speaker 3: I worked in the I was an art director for 345 00:19:39,480 --> 00:19:40,280 Speaker 3: TV commercials. 346 00:19:40,600 --> 00:19:42,800 Speaker 2: Oh wow, made good money. Yeah. My wife is like, 347 00:19:42,840 --> 00:19:43,560 Speaker 2: what are you doing? 348 00:19:43,760 --> 00:19:49,200 Speaker 1: You know, we can't live off clams man. 349 00:19:51,320 --> 00:19:54,840 Speaker 3: But having grown up here in Los Angeles, there are 350 00:19:54,960 --> 00:19:57,400 Speaker 3: so many things in my life that have been fixed, 351 00:19:58,720 --> 00:20:01,560 Speaker 3: and I kind of realize that, oh, I have a 352 00:20:01,680 --> 00:20:06,320 Speaker 3: duty to kind of keep this institution going. It's a 353 00:20:06,359 --> 00:20:11,800 Speaker 3: historical institution going. And it took me about a year 354 00:20:11,840 --> 00:20:13,480 Speaker 3: into it or so to realize kind of what a 355 00:20:13,520 --> 00:20:18,040 Speaker 3: gift it was. And it's not a you know, restaurants 356 00:20:18,040 --> 00:20:20,879 Speaker 3: aren't great money making things, but they're great lifestyles and 357 00:20:20,920 --> 00:20:25,800 Speaker 3: they're incredible connections with people, and that's you know, and 358 00:20:25,840 --> 00:20:28,320 Speaker 3: that's the whole thing about eating in general. 359 00:20:28,359 --> 00:20:28,760 Speaker 2: Anyways. 360 00:20:28,760 --> 00:20:31,399 Speaker 3: It brings people together, It crosses divides and that's what 361 00:20:31,440 --> 00:20:34,000 Speaker 3: we do, you know, like we're just welcoming to everyone. 362 00:20:35,280 --> 00:20:39,919 Speaker 1: The I like what you just said, because you know, 363 00:20:40,640 --> 00:20:46,480 Speaker 1: the Cooking Channel, food Network gives us impression that restaurants 364 00:20:46,480 --> 00:20:48,879 Speaker 1: are making money hand over fist and it's just not 365 00:20:49,000 --> 00:20:52,439 Speaker 1: the truth, and that everyone is the star chef, and 366 00:20:52,480 --> 00:20:57,600 Speaker 1: the fact is it is a working person's labor of 367 00:20:57,680 --> 00:21:05,640 Speaker 1: love and in the circumstances and it's work, and it's 368 00:21:05,680 --> 00:21:10,800 Speaker 1: a lot of freaking hours, you know, So we try 369 00:21:10,840 --> 00:21:14,600 Speaker 1: and get that across to let people know. This has 370 00:21:14,680 --> 00:21:18,280 Speaker 1: gone from the necessity of travel back in the day. 371 00:21:18,359 --> 00:21:21,760 Speaker 1: The first restaurants were inns and you were traveling from 372 00:21:21,800 --> 00:21:23,800 Speaker 1: place to place and it was just someone They didn't 373 00:21:23,800 --> 00:21:26,600 Speaker 1: have menus. This is what we're making tonight. Come in, 374 00:21:27,320 --> 00:21:29,919 Speaker 1: take a load off, and eat. And the place that 375 00:21:29,960 --> 00:21:33,639 Speaker 1: they are now to be in that hospitality place still 376 00:21:33,640 --> 00:21:37,240 Speaker 1: with that attitude is not easy to pull off. And 377 00:21:37,280 --> 00:21:39,200 Speaker 1: I'm going to tell you this steak sandwich that I 378 00:21:39,280 --> 00:21:42,200 Speaker 1: just been into is one of the best things I've 379 00:21:42,240 --> 00:21:46,080 Speaker 1: ever tasted. And normally I would say that I'm going 380 00:21:46,119 --> 00:21:49,360 Speaker 1: to go downstairs, find a stranger and slap them that's 381 00:21:49,400 --> 00:21:52,919 Speaker 1: how good it is. But I might punch them in 382 00:21:52,960 --> 00:21:56,960 Speaker 1: the neck. It's that good. A spinning heel kick to 383 00:21:57,040 --> 00:22:03,600 Speaker 1: the throat possibly, that's how good. That is absolutely amazing. 384 00:22:04,119 --> 00:22:09,399 Speaker 1: Well in its simplicity and those flavors, Wow. 385 00:22:09,400 --> 00:22:11,000 Speaker 2: That's simple that you know. 386 00:22:11,480 --> 00:22:14,800 Speaker 3: Just but now, yeah, a lot of that flavors. We 387 00:22:14,960 --> 00:22:18,560 Speaker 3: just were grilling meat over an open oak fire. We're 388 00:22:18,640 --> 00:22:21,800 Speaker 3: just checking logs and slapping steaks down with a little seasoning. 389 00:22:22,040 --> 00:22:24,880 Speaker 1: But you can taste that in that steak. I can 390 00:22:25,080 --> 00:22:26,000 Speaker 1: taste that oak. 391 00:22:26,359 --> 00:22:26,879 Speaker 2: Yeah. 392 00:22:27,000 --> 00:22:29,919 Speaker 3: And you know, and I'm fortunate, you know when you 393 00:22:30,000 --> 00:22:33,679 Speaker 3: talk about people in culture, like, I'm fortunate all my 394 00:22:33,760 --> 00:22:35,960 Speaker 3: customers and my employees. You know, I have employees that 395 00:22:35,960 --> 00:22:39,320 Speaker 3: have been with me for over fifteen years now, a 396 00:22:39,440 --> 00:22:42,520 Speaker 3: large majority of them, and we all were We are 397 00:22:42,600 --> 00:22:45,480 Speaker 3: a family run thing, though a lot of us aren't 398 00:22:45,640 --> 00:22:46,560 Speaker 3: blood related. 399 00:22:47,200 --> 00:22:51,320 Speaker 1: Oh yeah, no, family is. Your blood makes you a relative, 400 00:22:51,960 --> 00:22:53,280 Speaker 1: you know, love makes your family. 401 00:22:53,480 --> 00:22:55,960 Speaker 2: There you go, yeah, well said, thank you, I'm going 402 00:22:56,040 --> 00:22:56,959 Speaker 2: to I'm going to steal that one. 403 00:22:57,040 --> 00:23:00,840 Speaker 1: Well that's the reality. That is the absolute reality. You know, 404 00:23:02,400 --> 00:23:08,679 Speaker 1: every family starts that way. If the family starts blood related, 405 00:23:08,680 --> 00:23:12,320 Speaker 1: you've got a problem. That's not okay. It's been illegal 406 00:23:12,359 --> 00:23:16,480 Speaker 1: for years, so it has to start by saying, I 407 00:23:16,520 --> 00:23:19,800 Speaker 1: pick you, you pick me. I love you. We're family 408 00:23:20,520 --> 00:23:23,359 Speaker 1: and that's how it all starts. And let's face it, 409 00:23:23,359 --> 00:23:25,320 Speaker 1: there's some people in our bloodline we may not want 410 00:23:25,359 --> 00:23:27,639 Speaker 1: to hang out with, so it's a little bit of both. 411 00:23:29,480 --> 00:23:32,480 Speaker 1: My guest right now is Morgan Runyan, as we talk 412 00:23:32,520 --> 00:23:36,119 Speaker 1: about the Old Place and his family's life here, starting 413 00:23:36,119 --> 00:23:39,560 Speaker 1: with his father Tom and going through. We have one 414 00:23:39,600 --> 00:23:42,160 Speaker 1: more segment in this hour, and I want to steal 415 00:23:42,160 --> 00:23:43,679 Speaker 1: you for one more segment. Can we do that? 416 00:23:44,200 --> 00:23:44,520 Speaker 2: Okay? 417 00:23:44,560 --> 00:23:48,600 Speaker 1: All right? I'm just really enjoying the conversation and thoroughly 418 00:23:48,840 --> 00:23:52,919 Speaker 1: enjoying the food. I mean, sometimes people can bring in 419 00:23:52,960 --> 00:23:55,160 Speaker 1: good food and be a little bit of adult. It's 420 00:23:55,200 --> 00:23:57,880 Speaker 1: just so happens. You seem like a really great guy 421 00:23:58,000 --> 00:24:00,800 Speaker 1: and brought great food. Thank you, one of the odds. 422 00:24:01,000 --> 00:24:03,480 Speaker 1: All right, stick around, we'll talk more again. Check out 423 00:24:04,000 --> 00:24:08,400 Speaker 1: Oldplacecornell dot com. Oldplacecornell dot com. 424 00:24:08,920 --> 00:24:11,919 Speaker 4: You're listening to the Fork Report with Nil Savedra on 425 00:24:12,000 --> 00:24:15,760 Speaker 4: demand from KFI AM six forty. 426 00:24:16,600 --> 00:24:18,920 Speaker 1: Neil Savader here with a Fork Report. Thanks for hanging out, 427 00:24:19,000 --> 00:24:22,920 Speaker 1: chatting and enjoying my conversation with Morgan Runyon from the 428 00:24:23,000 --> 00:24:26,840 Speaker 1: Old place family owned for fifty five years. You say 429 00:24:26,960 --> 00:24:30,240 Speaker 1: fifty five years, Wow, in an older building than that. 430 00:24:30,440 --> 00:24:33,200 Speaker 1: So it was nineteen nineteen eight. 431 00:24:33,480 --> 00:24:37,119 Speaker 3: Hanks Country Store and the Cornell Post Office serve the 432 00:24:37,160 --> 00:24:40,879 Speaker 3: homesteaders that lived behind what was Rancho Malibu, which was 433 00:24:40,920 --> 00:24:41,720 Speaker 3: a cattle ranch. 434 00:24:42,400 --> 00:24:47,439 Speaker 1: Wow. And what a cool what a cool vibe that 435 00:24:47,640 --> 00:24:52,360 Speaker 1: look everything to it again. Check out Oldplacecornell dot com. 436 00:24:52,560 --> 00:24:56,119 Speaker 1: Oldplacecornell dot com. I know many of you know about 437 00:24:56,119 --> 00:24:59,879 Speaker 1: this place, but it's this happens to me, and I 438 00:25:00,040 --> 00:25:01,960 Speaker 1: try and check out as many places as possible, but 439 00:25:03,800 --> 00:25:06,959 Speaker 1: it's hard when something's there, and especially when it's been 440 00:25:07,000 --> 00:25:09,199 Speaker 1: there for so long you assume it's always going to 441 00:25:09,240 --> 00:25:12,520 Speaker 1: be there and God willing it will. But go and 442 00:25:12,600 --> 00:25:17,040 Speaker 1: check these places out. So this sandwich in front of 443 00:25:17,080 --> 00:25:22,679 Speaker 1: me is a beast, an absolute beast. So walk us 444 00:25:22,720 --> 00:25:24,480 Speaker 1: through this as I take a little bite here. 445 00:25:24,520 --> 00:25:26,480 Speaker 2: So that's our blt. 446 00:25:27,800 --> 00:25:32,760 Speaker 3: And basically we slice our own bacon, Yeah you do, 447 00:25:33,160 --> 00:25:37,119 Speaker 3: and we call it steak in and it starts probably 448 00:25:37,160 --> 00:25:39,200 Speaker 3: about an inch thick, and then when it cooks down, 449 00:25:39,240 --> 00:25:42,320 Speaker 3: it's you know, well over, you know, half inch three cords. 450 00:25:42,480 --> 00:25:48,000 Speaker 3: It's a big slab of bacon, just with a sour dough, tomatoes, 451 00:25:48,840 --> 00:25:50,840 Speaker 3: lettuce and. 452 00:25:52,080 --> 00:25:54,160 Speaker 2: A little aoly in there, and it's it is. 453 00:25:56,600 --> 00:25:59,280 Speaker 3: It might not be the most healthy thing for you, 454 00:25:59,440 --> 00:26:01,000 Speaker 3: but it's gonna taste good. 455 00:26:01,640 --> 00:26:06,000 Speaker 1: But you're gonna die happy. If I'm going to go, 456 00:26:06,359 --> 00:26:08,320 Speaker 1: I want this in my hand. Matter of fact, I 457 00:26:08,359 --> 00:26:12,120 Speaker 1: want them to bury me with it. That is fantastic. Wow. 458 00:26:12,720 --> 00:26:17,879 Speaker 1: You It's almost like the equivalent of I don't know, 459 00:26:19,560 --> 00:26:22,840 Speaker 1: six eight rashers of bacon in one you know. 460 00:26:23,200 --> 00:26:25,800 Speaker 2: I know it's it's a ridiculous amount of bacon. It's 461 00:26:25,800 --> 00:26:26,160 Speaker 2: a pound. 462 00:26:26,680 --> 00:26:30,680 Speaker 1: No, I'm saying, just in this one strip. So yeah, 463 00:26:30,720 --> 00:26:37,200 Speaker 1: so that's wow. Yeah, the smoke on that too. Yeah. 464 00:26:37,200 --> 00:26:39,199 Speaker 3: I mean everything we do, I mean, the one thing 465 00:26:39,240 --> 00:26:42,000 Speaker 3: that I like to think that we do in all 466 00:26:42,080 --> 00:26:46,320 Speaker 3: of our food is we serve an honest portion. And 467 00:26:46,359 --> 00:26:49,440 Speaker 3: that is when you're like, for instance, when your steak 468 00:26:49,480 --> 00:26:51,480 Speaker 3: comes to you on your plate, you shouldn't really see 469 00:26:51,560 --> 00:26:52,600 Speaker 3: much of your plate. 470 00:26:54,359 --> 00:26:55,200 Speaker 1: Understood a bit. 471 00:26:55,280 --> 00:26:57,800 Speaker 3: You know, your steak will come if it's a rabbi, 472 00:26:57,920 --> 00:26:59,720 Speaker 3: it's covering it. And we got to put the back 473 00:26:59,760 --> 00:27:02,000 Speaker 3: bake potato kind of on top of the ribbi a bit, 474 00:27:02,040 --> 00:27:05,359 Speaker 3: and then you got the salad wedged into whereover else 475 00:27:05,400 --> 00:27:09,400 Speaker 3: you can do and then you dig around a bit and. 476 00:27:08,600 --> 00:27:11,400 Speaker 2: Mix stuff, and it's process. 477 00:27:11,480 --> 00:27:14,400 Speaker 3: And the sour cream that we make ourselves is starting 478 00:27:14,400 --> 00:27:18,480 Speaker 3: to melt all over the place. And it's yeah, maybe 479 00:27:18,520 --> 00:27:19,840 Speaker 3: not don't wear a white shirt. 480 00:27:21,400 --> 00:27:26,879 Speaker 1: You wear something spotted. Yeah, something in the brown tones spotted. 481 00:27:27,720 --> 00:27:30,440 Speaker 1: I'm a big I'm a big black shirt guy. Yeah, 482 00:27:31,920 --> 00:27:35,520 Speaker 1: keep it safe. I like that. It's like, people, go, so, 483 00:27:35,960 --> 00:27:39,399 Speaker 1: you know, what's your technique in plating sugar. We don't plate, 484 00:27:39,480 --> 00:27:43,320 Speaker 1: We construct, you put up. We cover gapplete, we just 485 00:27:43,400 --> 00:27:44,080 Speaker 1: cover the plate. 486 00:27:44,240 --> 00:27:44,879 Speaker 2: That's what we do. 487 00:27:45,400 --> 00:27:50,840 Speaker 1: This is freaking insane, Miss Kayla. Look at they call 488 00:27:50,920 --> 00:27:56,119 Speaker 1: that bacon steaking. Look at that? How thick that is? 489 00:27:56,880 --> 00:28:00,639 Speaker 1: Go ahead, take goodbye to that. You don't have to 490 00:28:00,640 --> 00:28:03,440 Speaker 1: bite the one. I just you don't have to treat 491 00:28:03,440 --> 00:28:10,239 Speaker 1: yourself something extra right. And that's been sitting there. That 492 00:28:10,480 --> 00:28:13,760 Speaker 1: sitting there is better than ninety five percent of the 493 00:28:13,800 --> 00:28:18,080 Speaker 1: bacon that comes to you hot and ready. That is fent. 494 00:28:18,440 --> 00:28:21,360 Speaker 1: That is not a belt. 495 00:28:22,240 --> 00:28:23,240 Speaker 2: It's just American. 496 00:28:23,640 --> 00:28:32,200 Speaker 1: That's ld. That is serious. It's got to be fun 497 00:28:32,280 --> 00:28:33,960 Speaker 1: serving that to people for the first time. 498 00:28:35,119 --> 00:28:36,600 Speaker 3: Yeah, I mean a lot of people, you know, when 499 00:28:36,600 --> 00:28:38,520 Speaker 3: it comes like, yeah, that's a lunch item. 500 00:28:38,560 --> 00:28:39,200 Speaker 2: So it'll come with. 501 00:28:39,320 --> 00:28:42,520 Speaker 3: Either side salad or our potato wedges, which are big 502 00:28:42,600 --> 00:28:43,480 Speaker 3: thick potatoes. 503 00:28:43,560 --> 00:28:45,520 Speaker 1: You know why even a salad with that? I mean, 504 00:28:45,560 --> 00:28:51,320 Speaker 1: who you kidding, Let's tell you here's a salad. They 505 00:28:51,400 --> 00:28:53,480 Speaker 1: probably just stack it on with the rest of the 506 00:28:53,480 --> 00:28:57,520 Speaker 1: greens on there on the sandwitch and bite into it. God, 507 00:28:57,600 --> 00:28:59,760 Speaker 1: I gotta tell you, you guys are doing it right. 508 00:29:00,320 --> 00:29:00,720 Speaker 2: Thank you. 509 00:29:00,840 --> 00:29:04,719 Speaker 1: That is super cool. And and you said that it 510 00:29:04,800 --> 00:29:07,400 Speaker 1: wasn't where you were going. So you have an art background. 511 00:29:08,600 --> 00:29:10,960 Speaker 1: I always tell Kayless I said it on the show 512 00:29:10,960 --> 00:29:15,520 Speaker 1: many times before. In every book, you know, literature, religion, 513 00:29:15,720 --> 00:29:18,440 Speaker 1: all these things, the good ones are the ones that 514 00:29:18,480 --> 00:29:20,680 Speaker 1: are creating, and the bad ones are the ones that 515 00:29:20,720 --> 00:29:24,560 Speaker 1: are tearing down. It's just always the case, right, So 516 00:29:24,800 --> 00:29:27,120 Speaker 1: I love that you continue to create even though you're 517 00:29:27,160 --> 00:29:28,760 Speaker 1: not in the art direction anymore. 518 00:29:28,880 --> 00:29:32,360 Speaker 3: Yeah, I mean the kind of the area around the 519 00:29:32,400 --> 00:29:35,640 Speaker 3: whole place is our family canvas. My dad and I 520 00:29:35,760 --> 00:29:39,200 Speaker 3: built the building that the winery's in next door. I 521 00:29:39,200 --> 00:29:41,280 Speaker 3: mean I built it. I was seventeen or so at 522 00:29:41,280 --> 00:29:43,840 Speaker 3: the time, and lifted every board in there in the eighties. 523 00:29:43,880 --> 00:29:47,400 Speaker 3: And I've continued to construct stuff on the property and 524 00:29:48,240 --> 00:29:50,719 Speaker 3: it's it's great and it's also a fault because then 525 00:29:50,720 --> 00:29:52,960 Speaker 3: I'm like repair guy of everything too. 526 00:29:53,880 --> 00:29:58,040 Speaker 1: Yeah that's a curse. Yeah, that's a curse. Yeah. I 527 00:29:58,240 --> 00:30:02,960 Speaker 1: actually we called a plumber the other day and I'm like, okay, 528 00:30:03,080 --> 00:30:06,280 Speaker 1: do it because I'm like, I'll get to it. I'm like, no, 529 00:30:06,400 --> 00:30:09,480 Speaker 1: just do it. Oh yeah, yeah that is awesome. Though 530 00:30:09,680 --> 00:30:13,840 Speaker 1: it sounds like your your father Tom didn't let you 531 00:30:13,880 --> 00:30:17,520 Speaker 1: sleep in on Sundays shop would build this. 532 00:30:17,880 --> 00:30:21,360 Speaker 3: Yeah, we worked, We definitely worked, but working was also 533 00:30:21,480 --> 00:30:23,160 Speaker 3: kind of how we bonded in a way. 534 00:30:24,080 --> 00:30:24,720 Speaker 2: Yeah, it was. 535 00:30:24,840 --> 00:30:27,680 Speaker 3: It was something that you know, we could and we 536 00:30:27,720 --> 00:30:30,640 Speaker 3: could work for long periods of time without even talking. 537 00:30:30,680 --> 00:30:34,160 Speaker 2: It was just a rhythm of what we were doing something. 538 00:30:34,200 --> 00:30:36,520 Speaker 1: But that that's the magic of a good relationship too. 539 00:30:37,240 --> 00:30:40,719 Speaker 1: Like I when my my son who just turned nine, Max, 540 00:30:41,240 --> 00:30:45,000 Speaker 1: and my wife Tracy, when they're in the house, I 541 00:30:45,000 --> 00:30:47,680 Speaker 1: can feel it even if I'm in my shop in 542 00:30:47,720 --> 00:30:50,320 Speaker 1: the backyard. If I'm in my shop working, I know 543 00:30:50,400 --> 00:30:52,840 Speaker 1: they're there. I can tell when they're not. There's something 544 00:30:52,920 --> 00:30:57,240 Speaker 1: about having that energy of the people you love around 545 00:30:57,280 --> 00:31:00,440 Speaker 1: you that I think is potent. Wow, I even hour. 546 00:31:00,720 --> 00:31:03,160 Speaker 1: I kept pulling them over and it still went quickly. 547 00:31:03,520 --> 00:31:06,840 Speaker 1: Morgan Runyon, Ladies and gentlemen from the Old Place, The 548 00:31:06,880 --> 00:31:10,800 Speaker 1: Old Place. You can find out more at Oldplacecornell dot 549 00:31:10,840 --> 00:31:14,840 Speaker 1: Comoldplace Cornell dot com. Check it out. The food is 550 00:31:15,160 --> 00:31:21,240 Speaker 1: just flawless. It's everything you hope and more. That smoke 551 00:31:21,680 --> 00:31:23,960 Speaker 1: on that bacon and I tasted it and everything a 552 00:31:24,000 --> 00:31:26,200 Speaker 1: little bit here, a little bit there, but that smoke 553 00:31:26,280 --> 00:31:32,480 Speaker 1: on that bacon is spectacular. That bacon alone, one rasher 554 00:31:32,640 --> 00:31:35,760 Speaker 1: of that bacon is a meal let alone. You've got 555 00:31:35,800 --> 00:31:40,080 Speaker 1: two of those on there, and it comes with bread 556 00:31:40,520 --> 00:31:46,400 Speaker 1: and that what's that green stuff with lettuce? Yeah, I've 557 00:31:46,400 --> 00:31:49,800 Speaker 1: heard about it gives color and then tomato on there 558 00:31:49,880 --> 00:31:52,000 Speaker 1: is just spectacular. Thanks for coming in and taking the 559 00:31:52,000 --> 00:31:58,760 Speaker 1: time and bringing food and your kindness. This gorgeous, hilarious 560 00:31:59,520 --> 00:32:02,120 Speaker 1: gift certificate that I'll take a picture and put on 561 00:32:02,120 --> 00:32:05,000 Speaker 1: the web as well. But thanks very much. I appreciate it. 562 00:32:05,080 --> 00:32:07,520 Speaker 1: What a pleasure to meet you. It's the Fork Report. 563 00:32:07,520 --> 00:32:09,800 Speaker 1: I'm Neil Suradra's stick around. We've got one more hour 564 00:32:09,840 --> 00:32:12,479 Speaker 1: to go. It's the top of the hour. So this 565 00:32:12,520 --> 00:32:16,680 Speaker 1: is KFI heard everywhere on the iHeartRadio app. You've been 566 00:32:16,680 --> 00:32:18,959 Speaker 1: listening to the Fork Report. You can always hear us 567 00:32:19,000 --> 00:32:21,920 Speaker 1: live on KFI AM six forty two to five pm 568 00:32:22,000 --> 00:32:26,200 Speaker 1: on Saturday, and anytime on demand on the iHeartRadio app.