1 00:00:00,480 --> 00:00:02,880 Speaker 1: Hey, it's Niel Savedri. You're listening to k I Am 2 00:00:02,960 --> 00:00:06,840 Speaker 1: sixty the four Report on demand on the iHeartRadio app. 3 00:00:21,520 --> 00:00:25,400 Speaker 1: Let me teach you had any Let me teach you 4 00:00:25,400 --> 00:00:31,720 Speaker 1: who had it? Kind of Marin Nathan, Let me teach 5 00:00:31,760 --> 00:00:38,000 Speaker 1: you at it. It's it's a Colmars. Let me teach 6 00:00:38,040 --> 00:00:38,519 Speaker 1: you had it. 7 00:00:40,520 --> 00:00:41,760 Speaker 2: Let me teach you out of me. 8 00:00:43,600 --> 00:00:47,199 Speaker 1: Let me KYF I AM six forty live everywhere on 9 00:00:47,280 --> 00:00:50,400 Speaker 1: the iHeart Radio app. Happy Saturday to you. It's kind 10 00:00:50,400 --> 00:00:52,800 Speaker 1: of a hazy day, but it's lovely out. We still 11 00:00:52,800 --> 00:00:56,880 Speaker 1: haven't hit that traditional typical fall weather yet. It's the 12 00:00:56,920 --> 00:01:00,920 Speaker 1: four Report, all things Food, beverage and beyond. I am 13 00:01:01,200 --> 00:01:05,000 Speaker 1: your friendly neighborhood for reporter Neil Savader, how do you do? Hey? 14 00:01:05,720 --> 00:01:08,560 Speaker 1: If you're not familiar with the show, this is three 15 00:01:08,600 --> 00:01:11,720 Speaker 1: hours of disconnecting from the heavy news. Of course you 16 00:01:11,720 --> 00:01:14,600 Speaker 1: can hear that during the news breaks with Eileen, But 17 00:01:15,080 --> 00:01:18,360 Speaker 1: we just want to break bread and connect and talk 18 00:01:18,400 --> 00:01:21,959 Speaker 1: about celebrating food, the people that make it, the culture 19 00:01:22,000 --> 00:01:25,800 Speaker 1: behind it, all of those things that come together. The 20 00:01:26,400 --> 00:01:31,399 Speaker 1: very word companion. Strangely enough, pond is the root of 21 00:01:31,400 --> 00:01:35,000 Speaker 1: that word means bread, so companion itself means to connect 22 00:01:35,400 --> 00:01:38,000 Speaker 1: and break bread together, and that's what we talk about 23 00:01:38,040 --> 00:01:43,280 Speaker 1: and celebrate that and nothing more than November to make 24 00:01:43,319 --> 00:01:47,800 Speaker 1: you think about great food and connecting with food and family. 25 00:01:47,920 --> 00:01:52,160 Speaker 1: So we're thrilled it's the first sliding in. Every single 26 00:01:52,200 --> 00:01:54,800 Speaker 1: week we will be focusing on different tips and tricks. 27 00:01:54,880 --> 00:01:57,360 Speaker 1: If you didn't hear our technique of the week, please 28 00:01:57,400 --> 00:01:59,560 Speaker 1: go back and listen to the podcast at KFI AM 29 00:01:59,600 --> 00:02:02,640 Speaker 1: six four dot com. The first two segments we talked 30 00:02:02,640 --> 00:02:07,720 Speaker 1: about just gravy, just working on your gravy, because I 31 00:02:07,760 --> 00:02:11,320 Speaker 1: know it can be intimidating sometimes, but it really is 32 00:02:11,680 --> 00:02:14,760 Speaker 1: one of those things you can't go without. All right, 33 00:02:14,840 --> 00:02:17,520 Speaker 1: Dear John, We're going to get into Dear John's and 34 00:02:20,200 --> 00:02:24,760 Speaker 1: it's background and the change of hands back in twenty nineteen, 35 00:02:25,080 --> 00:02:28,359 Speaker 1: I think. So we've got two people, very important people 36 00:02:28,560 --> 00:02:32,160 Speaker 1: with us today. I couldn't be more thrilled. Chef Hosiah 37 00:02:32,280 --> 00:02:37,720 Speaker 1: Josiah Sorry Citrin and Hans Rockweiler Wagner I don't know 38 00:02:37,760 --> 00:02:40,760 Speaker 1: what's wrong with my mouth today and Patty as well, 39 00:02:41,480 --> 00:02:46,160 Speaker 1: Thanks folks, Rock and wag I swear today I couldn't 40 00:02:46,160 --> 00:02:48,480 Speaker 1: even start the show or say my name. 41 00:02:49,880 --> 00:02:51,320 Speaker 3: You're going to get it down by the end of it. 42 00:02:51,560 --> 00:02:53,480 Speaker 1: I will, well, you say that, but I don't know 43 00:02:53,520 --> 00:02:56,200 Speaker 1: if I will. I will tell you I'm not a 44 00:02:56,240 --> 00:02:59,800 Speaker 1: real nervous person doing what I do. But it is 45 00:03:00,200 --> 00:03:02,239 Speaker 1: intimidated to have of the three of you here. You've 46 00:03:02,280 --> 00:03:06,960 Speaker 1: got some major heavy hitters, and it's almost like being 47 00:03:07,200 --> 00:03:09,760 Speaker 1: in the Alsace region with the two of you we've got. 48 00:03:10,160 --> 00:03:12,239 Speaker 1: We've got French on one side, German on the other, 49 00:03:13,080 --> 00:03:15,640 Speaker 1: a little bit of pretzel and a little bit of 50 00:03:15,680 --> 00:03:19,680 Speaker 1: great sauces together. So I'm thrilled to have you folks 51 00:03:19,720 --> 00:03:25,799 Speaker 1: here today. Let's start with the Dear John's. A little 52 00:03:25,840 --> 00:03:31,720 Speaker 1: bit of the history and why take the power of 53 00:03:31,800 --> 00:03:34,000 Speaker 1: all the insight in this room right now and putting 54 00:03:34,000 --> 00:03:36,040 Speaker 1: it back into such a historical place. 55 00:03:37,720 --> 00:03:39,640 Speaker 4: Well, Hi, Neil Hi. 56 00:03:39,600 --> 00:03:41,000 Speaker 1: You can bring that mic right to you. I know 57 00:03:41,040 --> 00:03:42,400 Speaker 1: you guys are shared for having us. 58 00:03:43,960 --> 00:03:50,800 Speaker 4: Dear John's is a historic la place. It's the kind 59 00:03:50,840 --> 00:03:59,280 Speaker 4: of place that used to litter the Southland area a lot, 60 00:04:00,120 --> 00:04:03,760 Speaker 4: and over the years we've seen just you know, these 61 00:04:03,880 --> 00:04:08,280 Speaker 4: kind of treasured old relics go away. So when Hans 62 00:04:08,280 --> 00:04:12,600 Speaker 4: and I initially saw the building and saw the coolness 63 00:04:12,720 --> 00:04:16,760 Speaker 4: of it, the Frank sinatraness of it. 64 00:04:16,880 --> 00:04:17,919 Speaker 1: He used to own. 65 00:04:17,760 --> 00:04:22,160 Speaker 4: The building, It has a history. There was no way 66 00:04:22,200 --> 00:04:25,320 Speaker 4: we couldn't say no, or there's no way we can 67 00:04:25,400 --> 00:04:28,679 Speaker 4: say yes to taking on this project and having Josiah 68 00:04:28,680 --> 00:04:32,400 Speaker 4: as a partner to come in and bring back all 69 00:04:32,480 --> 00:04:37,760 Speaker 4: of the greatest hits of the Steakhouse. La Era is 70 00:04:37,800 --> 00:04:38,919 Speaker 4: exactly what we wanted to. 71 00:04:38,920 --> 00:04:44,560 Speaker 1: Do when I, you know, being born in Encino and 72 00:04:45,080 --> 00:04:47,240 Speaker 1: growing up here constantly in the shadow of all this 73 00:04:47,320 --> 00:04:51,839 Speaker 1: greatness that we have in the Southland. Nothing when I 74 00:04:51,880 --> 00:04:54,720 Speaker 1: started this show, nothing was more important to me than 75 00:04:54,760 --> 00:05:00,000 Speaker 1: to make sure that we get people out. The local 76 00:05:00,080 --> 00:05:05,040 Speaker 1: economy rises and falls on hospitality period and seeing some 77 00:05:05,080 --> 00:05:07,680 Speaker 1: of these great places go by the wayside is heartbreaking. 78 00:05:11,080 --> 00:05:17,280 Speaker 1: What was the first goal brick building, old signage, great, 79 00:05:17,760 --> 00:05:21,880 Speaker 1: you know, background and story. Chef Citron, what did you 80 00:05:21,920 --> 00:05:24,440 Speaker 1: want to bring What was important in your part in 81 00:05:24,480 --> 00:05:26,360 Speaker 1: bringing something to this place? 82 00:05:26,800 --> 00:05:29,080 Speaker 2: Well, I just thought it was so cool the history 83 00:05:29,120 --> 00:05:31,320 Speaker 2: of it and how long it's been there and everything 84 00:05:31,320 --> 00:05:33,440 Speaker 2: it had, and then that kind of food. It's always 85 00:05:33,520 --> 00:05:36,080 Speaker 2: fun to create and just kind of give it a twist, 86 00:05:36,120 --> 00:05:39,520 Speaker 2: little twists, and then it kind of like just exploded 87 00:05:39,560 --> 00:05:41,760 Speaker 2: and people just loved it so much, and it just 88 00:05:42,000 --> 00:05:44,040 Speaker 2: it was easy to feed off that energy. Like when 89 00:05:44,080 --> 00:05:46,080 Speaker 2: you go in there and see the vibe every night, 90 00:05:46,200 --> 00:05:49,280 Speaker 2: it's like so easy to just get so enthralled by 91 00:05:49,320 --> 00:05:51,200 Speaker 2: the energy that the restaurant was producing. 92 00:05:51,920 --> 00:05:55,880 Speaker 1: So the building itself, the history, it kind of spoke 93 00:05:55,920 --> 00:05:59,360 Speaker 1: to you when you entered it. Anyways, just being around it, yeah, 94 00:05:59,400 --> 00:06:00,279 Speaker 1: it was just that wow. 95 00:06:00,320 --> 00:06:01,800 Speaker 2: You know, you drive by it all the time, and 96 00:06:01,839 --> 00:06:03,279 Speaker 2: I'd actually never been inside. 97 00:06:03,839 --> 00:06:05,719 Speaker 1: Yeah, and it's one of those places, right. 98 00:06:05,720 --> 00:06:08,039 Speaker 2: You always know, like hansol meet me here, and so 99 00:06:08,080 --> 00:06:10,760 Speaker 2: I went to meet him. I okay, and then we 100 00:06:10,800 --> 00:06:12,920 Speaker 2: walked in there. It was like, wow, you just feel it. 101 00:06:13,240 --> 00:06:16,080 Speaker 1: You feel the present of Sinatra in the corner playing 102 00:06:16,120 --> 00:06:16,599 Speaker 1: the piano. 103 00:06:16,800 --> 00:06:20,239 Speaker 4: Yeah, it's like a time capsule, is really how it feels. 104 00:06:20,760 --> 00:06:24,960 Speaker 4: And when Hans was doing kind of the renovation of it, 105 00:06:24,960 --> 00:06:31,240 Speaker 4: it was more about keeping it as much hewing to 106 00:06:31,400 --> 00:06:34,559 Speaker 4: what it used to look like, so not changing too much. 107 00:06:34,600 --> 00:06:38,440 Speaker 4: And in fact, when we were cleaning and getting it ready, 108 00:06:38,920 --> 00:06:41,440 Speaker 4: he was like, don't do too much. You know, we 109 00:06:41,480 --> 00:06:43,760 Speaker 4: want to keep the patina, we want to keep that energy, 110 00:06:43,800 --> 00:06:45,080 Speaker 4: we want to keep the originality. 111 00:06:46,080 --> 00:06:49,960 Speaker 1: That's the voice of Patty, when you're focusing on marketing, 112 00:06:50,200 --> 00:06:53,120 Speaker 1: and this goes for food too, but I want to 113 00:06:53,120 --> 00:06:57,800 Speaker 1: get the marketing angle for a second. With something that's historical, 114 00:06:59,120 --> 00:07:02,080 Speaker 1: how do you fore, lack of a better term, use 115 00:07:02,160 --> 00:07:06,359 Speaker 1: it up, but also keep, like you said, the perfect word, Patina, 116 00:07:06,520 --> 00:07:09,560 Speaker 1: that fact that the life that's already been in there, 117 00:07:09,600 --> 00:07:11,760 Speaker 1: how do you do that? Yeah? 118 00:07:12,120 --> 00:07:14,960 Speaker 4: I think it was a lot about pointing to its 119 00:07:15,160 --> 00:07:19,760 Speaker 4: rich history, but not you know, not sit resting on 120 00:07:19,800 --> 00:07:24,160 Speaker 4: your laurels, right, because this isn't about trying to bring 121 00:07:24,240 --> 00:07:28,160 Speaker 4: back the past. It's about honoring the past, but bringing 122 00:07:28,200 --> 00:07:31,520 Speaker 4: all the greatness of what we have now, the fresh ingredients, 123 00:07:32,160 --> 00:07:40,920 Speaker 4: the you know, music, the lighting, the bar, making what 124 00:07:41,280 --> 00:07:45,920 Speaker 4: was once great even greater because of the things we now. 125 00:07:45,760 --> 00:07:48,880 Speaker 1: Have access to. I love it because people often forget, 126 00:07:48,920 --> 00:07:52,720 Speaker 1: we romanticize the past and forget that that was someone's present. 127 00:07:53,280 --> 00:07:56,600 Speaker 1: So now there will be a time where this moment's 128 00:07:56,600 --> 00:07:58,800 Speaker 1: a past and they're gonna go, can you imagine these 129 00:07:58,840 --> 00:08:02,320 Speaker 1: three folks putting this together at this time right now 130 00:08:02,560 --> 00:08:04,920 Speaker 1: that we get to enjoy, and one day it's going 131 00:08:04,960 --> 00:08:06,960 Speaker 1: to be their past. They look on, going Wow, what 132 00:08:07,000 --> 00:08:10,320 Speaker 1: a power house of minds and creativity in one place 133 00:08:10,600 --> 00:08:12,920 Speaker 1: at one time. You want to taste some of that creativity. 134 00:08:13,120 --> 00:08:15,800 Speaker 1: You want to hear about more. Well. For Thanksgiving, there's 135 00:08:15,840 --> 00:08:17,360 Speaker 1: going to be a special meal as well that we're 136 00:08:17,360 --> 00:08:19,080 Speaker 1: going to tell you about when we come back. So 137 00:08:19,240 --> 00:08:21,680 Speaker 1: go no where. It's the Fork Report. 138 00:08:22,480 --> 00:08:25,480 Speaker 5: You're listening to The Fork Report with Nil Savedra on 139 00:08:25,600 --> 00:08:28,080 Speaker 5: demand from KFI am six forty. 140 00:08:29,800 --> 00:08:32,760 Speaker 1: Hey, it's the Fork Report, all things food, beverage and beyond. 141 00:08:33,000 --> 00:08:35,800 Speaker 1: I am your well fed host, Neil Savedra. How do 142 00:08:36,080 --> 00:08:38,720 Speaker 1: you do? Thanks for hanging out? Of course we've got 143 00:08:39,200 --> 00:08:44,080 Speaker 1: Thanksgiving on the horizon as it is November one, sliding 144 00:08:44,280 --> 00:08:48,000 Speaker 1: from Halloween last night, the first Friday night Halloween I 145 00:08:48,000 --> 00:08:50,640 Speaker 1: think in like eleven years, which is strange, I get it, 146 00:08:50,679 --> 00:08:54,760 Speaker 1: but do the math. And so now we're starting looking 147 00:08:54,840 --> 00:08:58,960 Speaker 1: forward to getting family together. Sometimes you're flying people in 148 00:08:59,240 --> 00:09:02,000 Speaker 1: and they like that. So we have a real treat 149 00:09:02,040 --> 00:09:04,400 Speaker 1: as we talk. We've been talking about Dear John's. We're 150 00:09:04,440 --> 00:09:06,920 Speaker 1: going to get into their sister location as well in 151 00:09:06,960 --> 00:09:11,719 Speaker 1: a moment with chef Josiah Citron and Hans Rock and 152 00:09:11,800 --> 00:09:16,400 Speaker 1: Wagner and his lovely wife Patty. There are three partners 153 00:09:16,559 --> 00:09:22,839 Speaker 1: in the projects. Here putting minds behind the hospitality industry 154 00:09:23,120 --> 00:09:27,440 Speaker 1: and the culinary arts together in a powerful three force, 155 00:09:28,679 --> 00:09:33,120 Speaker 1: and they have some things going on for Thanksgiving. I 156 00:09:33,120 --> 00:09:35,280 Speaker 1: want to tell you about. We were talking during the 157 00:09:35,320 --> 00:09:40,720 Speaker 1: break about back in the day, Chef Josiah said, he goes, Yeah, 158 00:09:40,720 --> 00:09:43,480 Speaker 1: it used to be you know, dark, it's Thanksgiving. People 159 00:09:43,520 --> 00:09:45,079 Speaker 1: are going to be cooking at home. You go dark. 160 00:09:45,440 --> 00:09:49,319 Speaker 1: That's not the same anymore. So, Hans, you were saying 161 00:09:49,320 --> 00:09:51,840 Speaker 1: that this is a time when people go out to 162 00:09:51,920 --> 00:09:53,160 Speaker 1: eat more than ever before. 163 00:09:53,760 --> 00:09:56,560 Speaker 3: Yeah, I mean, for me, this is an adopted holiday. 164 00:09:56,600 --> 00:09:59,360 Speaker 3: I came from Germany, and you know, you would go 165 00:09:59,400 --> 00:10:04,200 Speaker 3: to people's home and enjoy the turkey. But it's really 166 00:10:04,640 --> 00:10:08,400 Speaker 3: I've really grown to love this holiday. And I think 167 00:10:08,840 --> 00:10:11,400 Speaker 3: people now these days, with all the stress and everything, 168 00:10:12,440 --> 00:10:16,040 Speaker 3: it's difficult to put meal, even for professionals, on a 169 00:10:16,080 --> 00:10:18,520 Speaker 3: table that is hot, tasty. 170 00:10:18,240 --> 00:10:20,640 Speaker 1: And on time. So I don't know how people do it. 171 00:10:20,640 --> 00:10:23,480 Speaker 3: It's actually it's it's a night meal to put a 172 00:10:23,520 --> 00:10:25,800 Speaker 3: meal like this on the table. So I think people 173 00:10:25,880 --> 00:10:30,520 Speaker 3: have gravitated towards restaurants a little bit more to possibly 174 00:10:30,559 --> 00:10:33,800 Speaker 3: make it easier and also enjoy their family at the 175 00:10:33,840 --> 00:10:40,720 Speaker 3: same time. Have choices and really celebrate the holiday. 176 00:10:42,160 --> 00:10:44,600 Speaker 1: So how do you do this? Now I'm looking across 177 00:10:44,640 --> 00:10:47,560 Speaker 1: from a Michelin star chef who has I've eaten his 178 00:10:47,600 --> 00:10:51,439 Speaker 1: hot dogs before, so it's kind of a way. I'm 179 00:10:51,480 --> 00:10:54,360 Speaker 1: going to ask a similar question, which is, how do 180 00:10:54,360 --> 00:10:57,800 Speaker 1: you take something or what is a traditional meal and 181 00:10:57,880 --> 00:11:00,000 Speaker 1: put a spin on it or maybe introduce a different 182 00:11:00,000 --> 00:11:06,240 Speaker 1: diferent protein or texture to that kind of mentally standard. 183 00:11:07,120 --> 00:11:08,920 Speaker 2: You know, for me, for Thanksgiving, it's one of those 184 00:11:08,920 --> 00:11:10,760 Speaker 2: things I never mess with. I just look at it 185 00:11:10,800 --> 00:11:13,280 Speaker 2: like I hate to say this, but you know, I 186 00:11:13,320 --> 00:11:15,960 Speaker 2: look at it as just do it as best as. 187 00:11:15,800 --> 00:11:17,560 Speaker 1: We can make the turkey everything. 188 00:11:17,600 --> 00:11:19,480 Speaker 2: And I never really messed with it because I felt 189 00:11:19,520 --> 00:11:23,199 Speaker 2: like Thanksgivings supposed to be a certain way that people 190 00:11:23,320 --> 00:11:26,360 Speaker 2: brings them back to their childhood. So I never really 191 00:11:26,360 --> 00:11:29,160 Speaker 2: made the fancy roll out of turkey or anything like that. 192 00:11:29,320 --> 00:11:31,360 Speaker 2: Is just I like it to be, like my mom 193 00:11:31,400 --> 00:11:34,120 Speaker 2: made it, just food on the plate, ub a lot, 194 00:11:34,160 --> 00:11:37,080 Speaker 2: big plate of food that you get some leftovers and 195 00:11:37,120 --> 00:11:39,320 Speaker 2: it kind of keeps that. So our whole thing is 196 00:11:39,360 --> 00:11:44,200 Speaker 2: just technique, technique technique, execute it perfectly and do it 197 00:11:44,200 --> 00:11:45,400 Speaker 2: as traditional as you can. 198 00:11:46,400 --> 00:11:51,360 Speaker 3: But you do introduce new techniques and that that really 199 00:11:51,400 --> 00:11:53,880 Speaker 3: make a difference. I mean, maybe you should talk about 200 00:11:53,920 --> 00:11:56,600 Speaker 3: the turkey itself a little bit. How how we make 201 00:11:56,679 --> 00:12:00,520 Speaker 3: the turkey so moist and delicious, and that you you 202 00:12:00,520 --> 00:12:03,680 Speaker 3: can enjoy the dark meat as much as the white 203 00:12:03,720 --> 00:12:07,480 Speaker 3: meat and them both being equally good. 204 00:12:08,120 --> 00:12:08,360 Speaker 1: Yeah. 205 00:12:08,440 --> 00:12:10,720 Speaker 2: I think we do a brining process and then a 206 00:12:10,800 --> 00:12:14,600 Speaker 2: five day drying out process, and we actually don't cook 207 00:12:14,640 --> 00:12:15,160 Speaker 2: it together. 208 00:12:15,400 --> 00:12:19,000 Speaker 1: We separate it. Legs are cooked. Well, that is that's 209 00:12:19,000 --> 00:12:22,400 Speaker 1: the trick. That's the truth, right. I mean, even dispatchcocking, 210 00:12:22,840 --> 00:12:25,600 Speaker 1: where you're helping with some of the things, you really 211 00:12:26,040 --> 00:12:29,559 Speaker 1: are cooking two different meats on the same bird. 212 00:12:29,840 --> 00:12:32,160 Speaker 2: One is ready at one seventy five, one is already 213 00:12:32,200 --> 00:12:35,520 Speaker 2: at one sixty five. So it's almost impossible to make 214 00:12:35,559 --> 00:12:36,080 Speaker 2: that work. 215 00:12:36,559 --> 00:12:38,679 Speaker 1: I tell you what we're coming up against the break. 216 00:12:38,679 --> 00:12:41,199 Speaker 1: Can I ask you guys to stick around? Can you 217 00:12:41,240 --> 00:12:43,240 Speaker 1: folks stick around? Because I wanted to get into the 218 00:12:43,280 --> 00:12:48,320 Speaker 1: sister restaurant and there's just so much and I can't 219 00:12:48,360 --> 00:12:50,760 Speaker 1: say how thrilled I was to see that you guys 220 00:12:50,760 --> 00:12:54,239 Speaker 1: were coming out today and took the time to physically 221 00:12:54,280 --> 00:12:56,520 Speaker 1: be here today means a lot to me. Just makes 222 00:12:56,559 --> 00:13:00,920 Speaker 1: for a better connection and so want to take advantage 223 00:13:01,320 --> 00:13:04,280 Speaker 1: of your time. We come back, we'll talk more, not 224 00:13:04,360 --> 00:13:07,880 Speaker 1: only about Dear John's and the specials they have going on, 225 00:13:08,920 --> 00:13:12,640 Speaker 1: but Dear James as well and the things going on 226 00:13:12,720 --> 00:13:17,600 Speaker 1: there with these three shining stars in the hospitality industry 227 00:13:17,679 --> 00:13:20,959 Speaker 1: right now, with Chef Josiah and Hans and of course 228 00:13:21,040 --> 00:13:24,439 Speaker 1: Patty as well. So go nowhere. It's the Forkport. I'm 229 00:13:24,440 --> 00:13:26,520 Speaker 1: Neil Savedra. K I AM six forty. 230 00:13:27,160 --> 00:13:30,160 Speaker 5: You're listening to the Fork Report with Neil Savedra on 231 00:13:30,280 --> 00:13:32,760 Speaker 5: demand from KFI AM six forty. 232 00:13:34,559 --> 00:13:36,920 Speaker 1: Howdy, Happy Saturday to you. It's the Fork Report. I'm 233 00:13:36,960 --> 00:13:41,680 Speaker 1: Neil Savedra, your friendly neighborhood Fork Reporter, the roaming the 234 00:13:41,679 --> 00:13:44,600 Speaker 1: streets of the south Land, always looking for great eats, 235 00:13:45,000 --> 00:13:48,439 Speaker 1: tips and tricks when cooking things that I've stepped in 236 00:13:48,520 --> 00:13:51,240 Speaker 1: and have learned through the years. Having the privilege to 237 00:13:51,280 --> 00:13:54,720 Speaker 1: talk to great folks like again that I'm doing today, 238 00:13:55,400 --> 00:13:57,959 Speaker 1: just a key opportunity for us to come together and 239 00:13:58,559 --> 00:14:02,800 Speaker 1: celebrate food. It's November first. I know the year is 240 00:14:02,840 --> 00:14:06,920 Speaker 1: going by quickly, but we've got a lot of wonderful 241 00:14:06,920 --> 00:14:10,400 Speaker 1: holidays between now and the end of the year. Talking 242 00:14:10,400 --> 00:14:13,880 Speaker 1: to the folks from Dear John's Bar and also Dear Jans, 243 00:14:13,880 --> 00:14:18,640 Speaker 1: which we'll get into. Hans Rock and Wagner and Chef 244 00:14:18,720 --> 00:14:23,040 Speaker 1: Josiah Citron is here along with Patty Rock and Wagner 245 00:14:23,120 --> 00:14:27,760 Speaker 1: as well, and we're talking about just you know, the 246 00:14:27,800 --> 00:14:33,200 Speaker 1: state of things, the joy of hospitality and gratitude this 247 00:14:33,880 --> 00:14:37,040 Speaker 1: month of Gratitude. Patty tell us a little bit about 248 00:14:37,280 --> 00:14:44,040 Speaker 1: the sister location and the personality that you've envisioned there. 249 00:14:44,280 --> 00:14:48,640 Speaker 4: Yeah, thank you so much, Neil. Dear Jans is Marina 250 00:14:48,680 --> 00:14:49,120 Speaker 4: del Rey. 251 00:14:49,880 --> 00:14:50,720 Speaker 2: It is. 252 00:14:52,480 --> 00:14:56,359 Speaker 4: That too, kind of like Dear John's transports you because 253 00:14:56,400 --> 00:14:59,240 Speaker 4: you're right on the water, so you can sit and 254 00:14:59,240 --> 00:15:01,880 Speaker 4: have a beautif full view of the boats coming in 255 00:15:01,920 --> 00:15:05,400 Speaker 4: and out, of people walking by and enjoying the sun 256 00:15:05,600 --> 00:15:10,240 Speaker 4: and enjoying the fresh air. It's this kind of quintessentially 257 00:15:10,640 --> 00:15:15,600 Speaker 4: la moment and similar to Dear John's. We're going to 258 00:15:15,680 --> 00:15:19,000 Speaker 4: do the traditional Thanksgiving dinner, right, so we're going to 259 00:15:19,080 --> 00:15:22,000 Speaker 4: have the turkey and all the wonderful sides and the pie. 260 00:15:22,600 --> 00:15:24,840 Speaker 4: But what I also like, and for those of you 261 00:15:24,880 --> 00:15:28,600 Speaker 4: who aren't huge turkey fans, because not everyone is, we 262 00:15:28,760 --> 00:15:31,960 Speaker 4: have a fish option and we have a meat option, 263 00:15:32,240 --> 00:15:37,280 Speaker 4: so you know there's something a little there for everyone, which, again, 264 00:15:37,320 --> 00:15:39,800 Speaker 4: if you're doing Thanksgiving at home, you're not really going 265 00:15:39,880 --> 00:15:41,680 Speaker 4: to do You're not going to cook a turkey and 266 00:15:41,760 --> 00:15:44,320 Speaker 4: also have a prime rib and also have sand dabs 267 00:15:44,360 --> 00:15:49,040 Speaker 4: and also have you know, Caesar salad for a starter. Right, 268 00:15:51,920 --> 00:15:54,560 Speaker 4: but then you'd be cooking for like three weeks. Okay, 269 00:15:54,640 --> 00:16:00,560 Speaker 4: so let's let's most of us are doing If it happens, 270 00:16:00,720 --> 00:16:02,680 Speaker 4: most of us are not doing that. And what's great 271 00:16:02,720 --> 00:16:07,520 Speaker 4: about Dear Janees it's also really kind of an expansive 272 00:16:07,760 --> 00:16:11,960 Speaker 4: broad room, so big parties fit in really nicely there 273 00:16:12,000 --> 00:16:14,440 Speaker 4: because there's space, and you know, you have the sun 274 00:16:14,480 --> 00:16:19,560 Speaker 4: that's coming in, and so it's really this nice, real 275 00:16:19,640 --> 00:16:22,720 Speaker 4: compliment to Deer John's, which is a little bit smaller, 276 00:16:23,320 --> 00:16:27,400 Speaker 4: a little kind of moodier, a little darker. Here we 277 00:16:27,520 --> 00:16:32,240 Speaker 4: have the brighter, sunnier version of Deer John's. 278 00:16:32,400 --> 00:16:35,920 Speaker 1: So that's funny that, you know, comparing contrast there is 279 00:16:35,960 --> 00:16:39,840 Speaker 1: that they do bring different vibes. I would be lying 280 00:16:39,960 --> 00:16:43,360 Speaker 1: if I said I don't love going into a dark, warm, 281 00:16:43,840 --> 00:16:48,640 Speaker 1: whether it's you know, oaky, bricky kind of vibe to 282 00:16:48,760 --> 00:16:51,760 Speaker 1: have a great steak. But there is sometimes where you 283 00:16:52,240 --> 00:16:54,680 Speaker 1: know you want the brightness of that now on those notes. 284 00:16:54,720 --> 00:16:58,360 Speaker 1: And I think Hans was your folks that had catering business, 285 00:17:00,320 --> 00:17:02,040 Speaker 1: catering or something when you were young. 286 00:17:02,960 --> 00:17:05,639 Speaker 3: Well, I grew up in the restaurant business. Yes, I 287 00:17:05,680 --> 00:17:08,520 Speaker 3: grew up in the restaurant business in southern Germany and 288 00:17:09,600 --> 00:17:13,280 Speaker 3: in a restaurant and a hotel. I should have known better. 289 00:17:13,080 --> 00:17:15,639 Speaker 1: I guess, yeah, you had all the signs there. You 290 00:17:15,680 --> 00:17:18,560 Speaker 1: can't This wasn't well. I was a dishwasher and I 291 00:17:18,560 --> 00:17:21,879 Speaker 1: didn't talk, and I thought this was pretty cool. But 292 00:17:22,440 --> 00:17:24,560 Speaker 1: the reason why I mentioned like catering and stuff is 293 00:17:24,600 --> 00:17:26,840 Speaker 1: that there that is what I call the front line 294 00:17:27,119 --> 00:17:32,239 Speaker 1: of you know, cooking and hospitality, because you don't know 295 00:17:32,280 --> 00:17:34,320 Speaker 1: what the circumstances are going to be. It's never the 296 00:17:34,359 --> 00:17:39,640 Speaker 1: same twice. And it makes me think about the holidays, 297 00:17:39,880 --> 00:17:42,560 Speaker 1: is it. Do you have the ability to rent the 298 00:17:42,560 --> 00:17:46,439 Speaker 1: places out for parties for you know, corporate or you know, 299 00:17:46,440 --> 00:17:48,560 Speaker 1: people wanting to get together for larger events. 300 00:17:48,600 --> 00:17:50,600 Speaker 3: Lily, I'm so glad you're bringing this up. We have 301 00:17:50,640 --> 00:17:55,000 Speaker 3: a beautiful dining room that again is facing the marina 302 00:17:55,160 --> 00:17:58,880 Speaker 3: with its boats and the harbor and everything and it's 303 00:17:58,640 --> 00:18:01,879 Speaker 3: it can be part partitioned off, or it can be 304 00:18:01,960 --> 00:18:05,120 Speaker 3: open to the restaurant the rest of the restaurant. It's 305 00:18:05,160 --> 00:18:10,040 Speaker 3: a beautiful setting. Josiah created a fabulous menu there, and 306 00:18:11,320 --> 00:18:14,600 Speaker 3: I can't think of a better location for even a 307 00:18:14,640 --> 00:18:18,320 Speaker 3: party of twenty twenty to eighty or a full, full 308 00:18:18,359 --> 00:18:22,600 Speaker 3: restaurant of one hundred and fifty people. Dear Johns doesn't 309 00:18:22,680 --> 00:18:26,600 Speaker 3: quite have that opportunity. So James is much. 310 00:18:26,400 --> 00:18:30,720 Speaker 1: More conducive to the larger group. And I you know, 311 00:18:30,760 --> 00:18:32,960 Speaker 1: this is a PSA for me to you've been doing 312 00:18:32,960 --> 00:18:37,960 Speaker 1: this show for over fifteen years or whatever. Don't wait 313 00:18:39,640 --> 00:18:43,480 Speaker 1: to the last minute to book these things, because everybody does. 314 00:18:43,800 --> 00:18:47,840 Speaker 1: And it becomes a nightmare if you're playing, if you're thinking, oh, 315 00:18:47,880 --> 00:18:49,600 Speaker 1: I've got all this time, it's going to go quick. 316 00:18:50,400 --> 00:18:52,480 Speaker 1: If you know that you have something going on that 317 00:18:52,520 --> 00:18:54,920 Speaker 1: you want to put together, whether it's family, whether it's 318 00:18:55,359 --> 00:18:57,520 Speaker 1: with work, whatever it is, you want to do a 319 00:18:57,560 --> 00:19:01,119 Speaker 1: special outing and just take every body together instead of 320 00:19:01,119 --> 00:19:05,440 Speaker 1: getting gifts so that you can actually connect, Go what's 321 00:19:05,520 --> 00:19:08,359 Speaker 1: the website's patty so that people can go and is 322 00:19:08,359 --> 00:19:11,200 Speaker 1: there a place that they can check on the websites 323 00:19:11,200 --> 00:19:13,359 Speaker 1: to say Hey, I want to book for an event. 324 00:19:14,240 --> 00:19:20,280 Speaker 4: Yeah, absolutely so. Both restaurants, Dear Jane's La dot com 325 00:19:20,720 --> 00:19:24,840 Speaker 4: and Dear Johnsbar dot com. Both restaurants, even though you 326 00:19:24,840 --> 00:19:27,560 Speaker 4: know Dear John's Haunts of Saying is much smaller. We 327 00:19:27,680 --> 00:19:32,439 Speaker 4: have done parties there because a lot of you know, 328 00:19:32,640 --> 00:19:35,880 Speaker 4: companies like to do to buy out the whole restaurant, 329 00:19:35,920 --> 00:19:38,080 Speaker 4: and it's kind of a nice opportunity because you get 330 00:19:38,520 --> 00:19:43,320 Speaker 4: a little bit of LA history to yourself and get 331 00:19:43,359 --> 00:19:46,680 Speaker 4: the opportunity to make it part of your corporate history 332 00:19:46,800 --> 00:19:49,240 Speaker 4: or your family history by renting it out. And at 333 00:19:49,280 --> 00:19:52,840 Speaker 4: Dear Jane's similarly, because we can cordon off the other 334 00:19:52,880 --> 00:19:55,639 Speaker 4: part of the restaurant, you really get this opportunity to 335 00:19:55,720 --> 00:19:58,280 Speaker 4: kind of make that your living room, right Like you 336 00:19:58,320 --> 00:20:00,359 Speaker 4: may not have a living room the size that can 337 00:20:00,400 --> 00:20:04,920 Speaker 4: take you know, fifty sixty seventy people at the restaurant. 338 00:20:04,920 --> 00:20:06,760 Speaker 4: We do, and you can kind of pretend that that's 339 00:20:06,800 --> 00:20:07,720 Speaker 4: your salon, a. 340 00:20:07,960 --> 00:20:11,639 Speaker 1: Little chunk of history to yourself on one side, and 341 00:20:11,720 --> 00:20:15,520 Speaker 1: a chunk of the bay and the beauty of southern California. 342 00:20:15,800 --> 00:20:16,400 Speaker 3: They get better. 343 00:20:16,520 --> 00:20:19,439 Speaker 1: No, that doesn't suck in any way, shape or form. 344 00:20:19,840 --> 00:20:24,480 Speaker 1: When it comes to you know, nowadays we all know 345 00:20:25,119 --> 00:20:29,119 Speaker 1: that the price the cost of things proteins, especially beef, 346 00:20:29,359 --> 00:20:32,680 Speaker 1: it's going up. There was gosh earlier in the year, 347 00:20:32,720 --> 00:20:37,200 Speaker 1: and late last year you saw chicken being more expensive 348 00:20:37,800 --> 00:20:40,159 Speaker 1: than beef. All kinds of weird stuff. How do you 349 00:20:40,280 --> 00:20:45,680 Speaker 1: prep for these types of holidays and the change where 350 00:20:45,720 --> 00:20:48,159 Speaker 1: people want to go out on holidays whereas before they 351 00:20:48,200 --> 00:20:53,560 Speaker 1: stayed home. How do you coordinate that and not overby 352 00:20:53,720 --> 00:20:54,520 Speaker 1: and not under by. 353 00:20:55,640 --> 00:20:58,119 Speaker 2: Well, I think we keep really good records from the 354 00:20:58,200 --> 00:21:02,040 Speaker 2: years before really to to so we could keep the 355 00:21:02,080 --> 00:21:04,359 Speaker 2: prices as reasonable as we can sure, so that we 356 00:21:04,400 --> 00:21:05,720 Speaker 2: know we're not going to ov over and do it. 357 00:21:05,760 --> 00:21:08,080 Speaker 2: So it's really about keeping really good records and really 358 00:21:08,119 --> 00:21:11,280 Speaker 2: studying them and hoping that it comes out quite the 359 00:21:11,280 --> 00:21:14,840 Speaker 2: same because it's always a little different. Sure, Thanksgiving, you 360 00:21:14,840 --> 00:21:16,879 Speaker 2: know it's going to be sixty five percent turkey, no 361 00:21:16,880 --> 00:21:18,800 Speaker 2: matter what. That's always the case. 362 00:21:18,840 --> 00:21:20,600 Speaker 1: It's the other dish. Those are just the guests. 363 00:21:22,960 --> 00:21:25,960 Speaker 2: But it's just really trying to keep track of it, 364 00:21:26,080 --> 00:21:29,240 Speaker 2: and it's all a balancing game. After so many years 365 00:21:29,280 --> 00:21:32,200 Speaker 2: of doing it, you just kind of get used to it. 366 00:21:32,359 --> 00:21:36,560 Speaker 3: Also, having really good relationships with your prayers helps be 367 00:21:36,640 --> 00:21:40,119 Speaker 3: sure buying for you know, buying from the same vendor 368 00:21:40,160 --> 00:21:43,800 Speaker 3: for decades. They they take care of you in times 369 00:21:44,000 --> 00:21:46,320 Speaker 3: when things change, you know, they let you know ahead 370 00:21:46,320 --> 00:21:52,080 Speaker 3: of time. You work with them, you start, you start 371 00:21:52,720 --> 00:21:55,720 Speaker 3: a conversation on how can we get through this together? 372 00:21:55,960 --> 00:21:58,240 Speaker 1: Do they know the rhythm of things? They know like, hey, 373 00:21:58,320 --> 00:22:01,840 Speaker 1: listen here in California, we're seeing a raise in purchasing 374 00:22:01,880 --> 00:22:04,639 Speaker 1: of this or something like this, and maybe keep it 375 00:22:04,840 --> 00:22:07,120 Speaker 1: on the menu or keep it in mind or things 376 00:22:07,160 --> 00:22:07,440 Speaker 1: like that. 377 00:22:07,480 --> 00:22:11,440 Speaker 3: They're usually the first one's making us aware of the changes. 378 00:22:11,119 --> 00:22:12,240 Speaker 1: Coming trends or something. 379 00:22:12,280 --> 00:22:16,879 Speaker 3: And they're and a good purveyor will actually give you 380 00:22:17,840 --> 00:22:22,520 Speaker 3: options at that point on how to sustain the pressure points. 381 00:22:23,160 --> 00:22:26,119 Speaker 2: Yes, yeah, and for Thanksgiving they reach out to us 382 00:22:26,119 --> 00:22:28,040 Speaker 2: a couple months in advance to make sure we get 383 00:22:28,040 --> 00:22:30,840 Speaker 2: the turkeys we want everything so because it sells out 384 00:22:30,880 --> 00:22:33,840 Speaker 2: and I think turkey's up like forty percent. 385 00:22:33,560 --> 00:22:36,200 Speaker 1: This yere, oh my lord, you know, and that used 386 00:22:36,200 --> 00:22:38,920 Speaker 1: to be a fairly inexpensive way to feed a family. 387 00:22:39,920 --> 00:22:42,000 Speaker 1: Can I squeeze one more segment out of you, folks? 388 00:22:42,040 --> 00:22:44,480 Speaker 1: Since you're here, Absolutely, I would really like that list. 389 00:22:44,640 --> 00:22:48,400 Speaker 1: We're here for the duration I will tell you, I'm 390 00:22:48,400 --> 00:22:50,679 Speaker 1: really enjoying this, and I know the audiences too, and 391 00:22:50,720 --> 00:22:53,320 Speaker 1: I want to give them an opportunity to hear more. 392 00:22:53,480 --> 00:22:55,880 Speaker 3: There's a five o'clock Dodgers cut off, though. 393 00:22:55,840 --> 00:23:01,520 Speaker 1: I keep in mind is an iHeartRadio station and the 394 00:23:01,560 --> 00:23:04,600 Speaker 1: actual Dodger station is right next door, so we are 395 00:23:04,680 --> 00:23:07,439 Speaker 1: well and right here too, so we are flanked with 396 00:23:07,520 --> 00:23:08,200 Speaker 1: the Dodgers. 397 00:23:08,280 --> 00:23:11,520 Speaker 4: Trust me, we'll stay for the game. 398 00:23:11,640 --> 00:23:13,560 Speaker 1: We'll get Yeah, we'll get Yeah. You could actually go 399 00:23:13,640 --> 00:23:15,880 Speaker 1: probably sit in on it if you wish. All right, 400 00:23:16,280 --> 00:23:20,040 Speaker 1: stick around as we talk more about Thanksgiving and it's 401 00:23:20,080 --> 00:23:24,200 Speaker 1: coming up with our guests Josiah and Patty and Hans. 402 00:23:24,200 --> 00:23:25,359 Speaker 1: So go no where. 403 00:23:26,280 --> 00:23:29,320 Speaker 5: You're listening to the Fork Report with Nil Savedra Han 404 00:23:29,400 --> 00:23:33,320 Speaker 5: demand from KFI AM six forty. 405 00:23:33,960 --> 00:23:36,840 Speaker 1: It's the Fork Report. I'm your well fed host, Neil 406 00:23:36,880 --> 00:23:39,720 Speaker 1: Savedra How do you do? I got to tell you 407 00:23:39,960 --> 00:23:42,560 Speaker 1: it's November one, and man, we are going to be 408 00:23:42,560 --> 00:23:47,680 Speaker 1: sliding into the super Bowl of food with Thanksgiving and 409 00:23:48,040 --> 00:23:52,119 Speaker 1: just the abundance of coming together and having time. It 410 00:23:52,320 --> 00:23:54,800 Speaker 1: just is a wonderful thing. So right now we have 411 00:23:54,920 --> 00:23:58,680 Speaker 1: the folks from Dear John's and and others. I mean, 412 00:23:58,760 --> 00:24:01,520 Speaker 1: really we could spend the entire higher hour just going 413 00:24:01,640 --> 00:24:05,560 Speaker 1: on the accolades. So if you know, I've thinned out 414 00:24:06,080 --> 00:24:09,280 Speaker 1: and just got right to the meat of course with 415 00:24:09,920 --> 00:24:16,520 Speaker 1: Josiah Citron chef, and I've had so much pleasure eating 416 00:24:16,560 --> 00:24:20,960 Speaker 1: your food over the years, regardless of what location, whether 417 00:24:21,000 --> 00:24:24,240 Speaker 1: it's one of your restaurants or whether you are out 418 00:24:24,400 --> 00:24:28,520 Speaker 1: at an event, coming up with different things and cooking, 419 00:24:29,160 --> 00:24:34,359 Speaker 1: that's a pleasure. Of course. With Hans, his food and 420 00:24:34,400 --> 00:24:37,800 Speaker 1: his baked goods come into our house constantly, and it's 421 00:24:37,920 --> 00:24:41,280 Speaker 1: my pleasure to meet him today and also to meet 422 00:24:41,320 --> 00:24:44,439 Speaker 1: his lovely bride and partner in all this craziness, Patty 423 00:24:44,480 --> 00:24:47,040 Speaker 1: as well, who we have a lot of background in 424 00:24:47,040 --> 00:24:52,320 Speaker 1: the marketing department and crisis control and all of those 425 00:24:52,760 --> 00:24:56,840 Speaker 1: types of crazy things. And so it's just been a 426 00:24:56,880 --> 00:24:59,919 Speaker 1: really lovely hour. As we wrap up, what are we missing? 427 00:25:00,200 --> 00:25:02,080 Speaker 1: What do you want to share with people, whether it's 428 00:25:02,119 --> 00:25:05,920 Speaker 1: about getting out to eat, the importance of eating, or 429 00:25:06,440 --> 00:25:11,000 Speaker 1: any of these things, because hospitality is just super important. 430 00:25:11,800 --> 00:25:17,160 Speaker 4: Yeah, I'll start firstly, neil On behalf of everyone in 431 00:25:17,280 --> 00:25:20,199 Speaker 4: the hospitality industry. We have to say thank you to 432 00:25:20,320 --> 00:25:24,280 Speaker 4: you for shedding a light on all of the great 433 00:25:24,440 --> 00:25:30,800 Speaker 4: restaurants and chefs and shops and owners that really do 434 00:25:31,000 --> 00:25:34,120 Speaker 4: drive the economy. You opened up with that, and it's 435 00:25:34,960 --> 00:25:37,280 Speaker 4: so true and so close to our hearts as people 436 00:25:37,359 --> 00:25:40,520 Speaker 4: who have lived in Los Angeles for a long time, 437 00:25:40,560 --> 00:25:42,879 Speaker 4: who've worked in Los Angeles for a long time, who've 438 00:25:42,880 --> 00:25:45,800 Speaker 4: had a lot of businesses here in Los Angeles. It's 439 00:25:45,840 --> 00:25:50,840 Speaker 4: more important than ever, I think, to realize that, like 440 00:25:50,920 --> 00:25:53,640 Speaker 4: Dear John's and like Dear Jans, which used to be 441 00:25:53,760 --> 00:25:58,480 Speaker 4: an old charthhouse location, that if you're not going to 442 00:25:58,640 --> 00:26:02,840 Speaker 4: some of your favorite place, you know, we run the 443 00:26:02,960 --> 00:26:04,639 Speaker 4: risk of losing. 444 00:26:04,280 --> 00:26:07,960 Speaker 1: Some of those favorite places. So really, as. 445 00:26:07,760 --> 00:26:09,960 Speaker 4: We get into the season of food, which is our 446 00:26:10,040 --> 00:26:15,439 Speaker 4: favorite season, that it's a reminder of how fun it 447 00:26:15,520 --> 00:26:18,800 Speaker 4: is to go out and try different places across the city, 448 00:26:19,400 --> 00:26:23,639 Speaker 4: and you know, support chefs, and support restaurant owners and 449 00:26:23,760 --> 00:26:29,159 Speaker 4: support restaurant staff. And we've been so lucky to be 450 00:26:29,200 --> 00:26:31,840 Speaker 4: able to call it a career and we're so happy 451 00:26:31,920 --> 00:26:34,320 Speaker 4: to be here with you as someone who has been 452 00:26:34,840 --> 00:26:37,200 Speaker 4: such a promoter of those things for our city. 453 00:26:37,280 --> 00:26:39,520 Speaker 1: So thank you very much. As you say, it's the 454 00:26:39,560 --> 00:26:43,000 Speaker 1: best compliment that I ever get from because I am 455 00:26:43,080 --> 00:26:45,359 Speaker 1: I want I want to be a mouthpiece for you 456 00:26:45,480 --> 00:26:47,640 Speaker 1: folks and what you do, and I want to tell 457 00:26:47,680 --> 00:26:50,919 Speaker 1: people about them. And I will tell you from experience. 458 00:26:51,680 --> 00:26:54,040 Speaker 1: If you love something, you've got to visit it often. 459 00:26:54,240 --> 00:26:56,879 Speaker 1: And I don't mean if it's a restaurant, but you 460 00:26:56,920 --> 00:26:59,080 Speaker 1: know certain foods that you love. I don't care if 461 00:26:59,080 --> 00:27:01,080 Speaker 1: it's a cereal, you don't need it, it will go away. 462 00:27:01,119 --> 00:27:03,760 Speaker 1: If you don't go out to these food events or 463 00:27:04,280 --> 00:27:07,160 Speaker 1: dining out diye in La or any of these things. 464 00:27:07,160 --> 00:27:10,280 Speaker 1: You don't support or do those things, they go away 465 00:27:10,440 --> 00:27:14,320 Speaker 1: and then we complain. So it's much easier. Life is 466 00:27:14,359 --> 00:27:17,480 Speaker 1: filled with more than just birthdays and anniversaries. There's a 467 00:27:17,600 --> 00:27:20,600 Speaker 1: lot of reasons to celebrate, and having a good steak 468 00:27:20,720 --> 00:27:25,040 Speaker 1: is a great celebration. Yeah, so that's very very cool, Hans. 469 00:27:25,080 --> 00:27:27,440 Speaker 1: What's on your mind? I see a twinkle in your eye. 470 00:27:27,520 --> 00:27:31,879 Speaker 3: Well, it's just you know, I think again, I second 471 00:27:31,960 --> 00:27:35,520 Speaker 3: with Patty just said. It's great for someone to highlight 472 00:27:35,800 --> 00:27:40,800 Speaker 3: and the bounty of what we have to offer in 473 00:27:40,880 --> 00:27:45,840 Speaker 3: Los Angeles. I think the variety and quality is next 474 00:27:46,119 --> 00:27:50,760 Speaker 3: to none in a grade try and and you know 475 00:27:50,800 --> 00:27:53,560 Speaker 3: it's a bit difficult right now in our industry. We 476 00:27:53,560 --> 00:27:57,080 Speaker 3: were struggling from some of the disasters that we've had. 477 00:27:57,480 --> 00:27:59,879 Speaker 1: Punches in the guts have been over and over. 478 00:28:00,400 --> 00:28:04,639 Speaker 3: Yes, I also urge people to go out and join 479 00:28:04,760 --> 00:28:08,680 Speaker 3: them a mom and pop place and just just go in. 480 00:28:09,680 --> 00:28:12,359 Speaker 3: You don't have to spend that much money, just you know, 481 00:28:12,560 --> 00:28:15,199 Speaker 3: just support them, be there for them so they'll be 482 00:28:15,280 --> 00:28:21,199 Speaker 3: there for when things are better again. And just you know, 483 00:28:21,240 --> 00:28:25,240 Speaker 3: there's so many hard working people in this industry and 484 00:28:25,680 --> 00:28:32,680 Speaker 3: sometimes people forget the entire staff. There's an ecosystem around 485 00:28:33,440 --> 00:28:37,720 Speaker 3: food that needs to be supported, and very often we 486 00:28:38,120 --> 00:28:42,560 Speaker 3: were tempted by the shiny objects, but there's a lot 487 00:28:42,960 --> 00:28:47,520 Speaker 3: that goes on behind the scenes. Whether I be dishwashers, 488 00:28:47,640 --> 00:28:53,040 Speaker 3: valet parkers, chefs are usually on the forefront of getting 489 00:28:53,040 --> 00:28:56,840 Speaker 3: all that recognition. But it's it's not yes, it is 490 00:28:56,880 --> 00:28:59,560 Speaker 3: about us, but it's it really isn't about us. It's 491 00:28:59,560 --> 00:29:02,520 Speaker 3: about the entire industry and all the people that are 492 00:29:02,600 --> 00:29:05,520 Speaker 3: hard working individuals that try to make a living every 493 00:29:05,560 --> 00:29:06,120 Speaker 3: single day. 494 00:29:06,280 --> 00:29:10,760 Speaker 1: And Jeff owners, yes too, you've got the burden of 495 00:29:10,800 --> 00:29:13,440 Speaker 1: the flavors that are going on the plate, but the 496 00:29:13,480 --> 00:29:16,760 Speaker 1: burden of everything else too. And one of my favorite 497 00:29:16,800 --> 00:29:18,960 Speaker 1: things that we've been able to do by having guests 498 00:29:19,000 --> 00:29:22,520 Speaker 1: like you folks on is that people start learning about 499 00:29:22,720 --> 00:29:24,320 Speaker 1: at the front of the house, the back of the house, 500 00:29:24,720 --> 00:29:29,680 Speaker 1: and how these things work and why your complaints from 501 00:29:29,760 --> 00:29:33,360 Speaker 1: everything from tips to you know, all the meal itself 502 00:29:33,400 --> 00:29:36,440 Speaker 1: and how it works to understand at least have a 503 00:29:36,480 --> 00:29:39,920 Speaker 1: better idea about how it works, and that you know, 504 00:29:40,000 --> 00:29:41,880 Speaker 1: no one sets out to make a bad movie, no 505 00:29:41,920 --> 00:29:44,040 Speaker 1: one sets out to make a bad meal in a restaurant, 506 00:29:44,040 --> 00:29:45,840 Speaker 1: no one sets out to make your day bad in 507 00:29:45,880 --> 00:29:50,520 Speaker 1: a restaurant. They're all there to be hospitable by the 508 00:29:50,600 --> 00:29:53,000 Speaker 1: very nature. So thanks for everything that you folks have 509 00:29:53,120 --> 00:29:56,360 Speaker 1: done and the way you've even penetrated my life, my family, 510 00:29:56,440 --> 00:30:00,480 Speaker 1: whether it's the breads and the baked good to whether 511 00:30:00,520 --> 00:30:02,840 Speaker 1: it's the wonderful meals or seeing you know a local 512 00:30:02,840 --> 00:30:06,760 Speaker 1: boy do good and see everything that's come out with 513 00:30:06,920 --> 00:30:10,960 Speaker 1: you chef from Santa Monica, and you know from ther 514 00:30:11,360 --> 00:30:13,880 Speaker 1: stories of you talking about just trying to you know, 515 00:30:13,960 --> 00:30:18,239 Speaker 1: make money so you can pay for surfing to you know, uh, 516 00:30:19,320 --> 00:30:25,680 Speaker 1: building such a beautiful, beautiful empire food here in the Southland. 517 00:30:25,760 --> 00:30:27,960 Speaker 1: So we're very blessed to have folks like you here 518 00:30:28,000 --> 00:30:29,800 Speaker 1: as well. So thanks so much for taking the time 519 00:30:29,840 --> 00:30:33,160 Speaker 1: to come on and more specifically taking the time to 520 00:30:33,200 --> 00:30:36,120 Speaker 1: come in and treat the listener like they're worthy of 521 00:30:36,160 --> 00:30:38,200 Speaker 1: your time. So I appreciate that very much. 522 00:30:38,240 --> 00:30:41,320 Speaker 4: On their by thank you, thank you, thanksgiving everything. 523 00:30:41,440 --> 00:30:47,120 Speaker 1: Yeah, coming up coming, but thanks to the restaurants. 524 00:30:47,160 --> 00:30:49,320 Speaker 2: Yeah, right now, it's important time that contentas that. 525 00:30:49,440 --> 00:30:50,040 Speaker 1: It's amen. 526 00:30:50,280 --> 00:30:54,520 Speaker 2: Every restaurant probably employs fifty people with the valet everything. Oh, 527 00:30:54,880 --> 00:30:57,880 Speaker 2: regular types of restaurants, not big ones. So every time 528 00:30:57,920 --> 00:31:00,719 Speaker 2: one go, that's fifty people unemployed. We really have to 529 00:31:00,760 --> 00:31:01,320 Speaker 2: support it. 530 00:31:01,840 --> 00:31:04,240 Speaker 1: And it's fun too. It's all fun, fun and. 531 00:31:04,160 --> 00:31:07,440 Speaker 4: Delicious, you know, I mean, we have a blast. That's 532 00:31:07,520 --> 00:31:10,120 Speaker 4: kind of what we got into this business to do 533 00:31:10,280 --> 00:31:13,360 Speaker 4: is to have fun and provide fun and provide an 534 00:31:13,440 --> 00:31:19,680 Speaker 4: environment that is welcoming and warm and fun and great memories. 535 00:31:19,800 --> 00:31:21,640 Speaker 1: Yeah. Well, you have a direct line to us. You 536 00:31:21,680 --> 00:31:23,600 Speaker 1: need anything, or you want us to promote something that 537 00:31:23,600 --> 00:31:26,640 Speaker 1: you're doing, or have friends with restaurants that you know, 538 00:31:27,120 --> 00:31:29,080 Speaker 1: can't need a shout out, just let us know totally. 539 00:31:29,320 --> 00:31:32,400 Speaker 1: All right, my friends, it's the Fork Report on Neil Sevedra. 540 00:31:32,520 --> 00:31:37,440 Speaker 1: This is KFI heard everywhere on the iHeartRadio app you've 541 00:31:37,440 --> 00:31:39,680 Speaker 1: been listening to The four Report. You can always hear 542 00:31:39,760 --> 00:31:42,480 Speaker 1: us live on KFI AM six forty two to five 543 00:31:42,560 --> 00:31:47,120 Speaker 1: pm on Saturday, and anytime on demand on the iHeartRadio app.