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Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six

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Speaker 1: forty the four Purport on demand on the iHeartRadio app.

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Speaker 1: Len me, did you had it? Let me teach you

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Speaker 1: had it? Anna Maria Nathan le Ohno. Kfi A six

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Speaker 1: forty Live everywhere on the iHeartRadio app. Happy Saturday Afternoon.

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Speaker 1: Do you get gorgeous brisk day today? After the rains?

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Speaker 1: The mountains are stunning driving into Maroano today. If I

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Speaker 1: didn't say so, this is the four Report on Neil

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Speaker 1: Savedra and we're broadcasting live from Marongo Casino resortant spot today.

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Speaker 1: We try and out here at least two or three

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Speaker 1: times a year to do a broadcast. Sometimes we invite

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Speaker 1: you out when we can do like a chef's table

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Speaker 1: or something. Today we're just broadcasting. If you happen to

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Speaker 1: be in the area, come by and say hello. Got

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Speaker 1: a chance to meet some really wonderful people and we're

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Speaker 1: just having amazing food here at Marongo. I've told you

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Speaker 1: this many times before. The food here is world class.

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Speaker 1: That it is you know for the campus here. You come,

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Speaker 1: you enjoy the casino, they have the spa, the rooms

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Speaker 1: are stunning. Everything is really lovely here. The food stands

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Speaker 1: above what you might expect at a place that is

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Speaker 1: you know, it's off the beaten path.

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Speaker 2: Yeah.

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Speaker 1: Is it ninety minutes from wherever you are. Yeah, you're

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Speaker 1: living in Los Angeles in the Southland. Not hard to find.

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Speaker 1: It kind of is interesting. As you drive the ten,

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Speaker 1: you pass all, you know, the buildings up the side

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Speaker 1: of the ten, and then all of a sudden it

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Speaker 1: starts to mellow out a little bit and you get

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Speaker 1: into the valley area, and then up from the valley,

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Speaker 1: this little spire comes shooting up as you get closer,

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Speaker 1: and that's Marongo. Man. It's this beautifully shaped building and

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Speaker 1: it just kind of pierces the sky as you drive up,

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Speaker 1: and you're like, I'm home. I know what's going to

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Speaker 1: be in there. I kind of have this parking space

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Speaker 1: that I get every time. It's super close to the

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Speaker 1: restaurants and when we're driving in the area and not

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Speaker 1: staying here because it sells out quite honestly, quite quickly,

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Speaker 1: with two hundred rooms or so. We'll come by, I'll

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Speaker 1: park very close, pull over, my wife will run out,

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Speaker 1: she'll go and she'll grab some food and we'll take

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Speaker 1: it for our hour and a half drive home. So

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Speaker 1: it really is a food destination unto itself, in addition

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Speaker 1: to the spa, in addition to the gaming. So we're

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Speaker 1: having a great day here. We're chatting right now with

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Speaker 1: Chef Ronnie Arnold and Chef Jerome. You might remember Chef

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Speaker 1: Jerome when he was overseeing Colo. Well, now Chef Ronnie

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Speaker 1: is overseeing Colo, and I've got them both here as

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Speaker 1: we talk about not only what they have had there

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Speaker 1: in the classics, like that gorgeous tomahawk steak. I love

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Speaker 1: that special. I looked at it, I said, what is

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Speaker 1: this like a ninety dollars steak? And you said that

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Speaker 1: there's a special that you put together. Tell everybody about that,

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Speaker 1: because that absolutely feeds two people, hands down easy.

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Speaker 3: That's so it's one hundred and eighty five tomahawk. Then

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Speaker 3: you get a side of asparagus, loaded mashed potatoes. Oh

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Speaker 3: and on the weekends we do a little side of

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Speaker 3: shrimp as well.

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Speaker 1: Oh my god, that is that is phenomenal because that

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Speaker 1: if if someone told me that was the cost of

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Speaker 1: the steak, I'd still be in. I'd still be in.

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Speaker 1: I mean, that is, what's the weight on that beauty.

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Speaker 1: That's a thirty Oh my gosh. So think of it

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Speaker 1: this way. A thirty two ounce steak could feed me

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Speaker 1: or a family of four. So that gives you a size,

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Speaker 1: you know, because I could, I would, I would non

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Speaker 1: on that bone at the end. That is so good,

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Speaker 1: that beef tallow on there, adding a little bit of

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Speaker 1: that extra fattiness to already a beautiful cut of meat.

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Speaker 1: This uh, this whipped ricotta with that that not only

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Speaker 1: a little bit of the acidity on there, the added

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Speaker 1: sweetness with the balsamic. But man, you you were right

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Speaker 1: with that citrus. Man, it cuts the fat but pairs

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Speaker 1: with it so nicely. It definitely wakes it up.

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Speaker 3: And what we're trying to do with CLO is there

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Speaker 3: really be seasonal focus. Sure, right, we're very seasonal ingredients,

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Speaker 3: so right now it's like the peak of orange and

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Speaker 3: citrus right now.

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Speaker 1: So yeah, it it gives it such a special pop.

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Speaker 1: I didn't even try it on the fresh made for

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Speaker 1: cuts your bread, but which is stunning. Those pockets in

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Speaker 1: there are just beautiful. But that is a really special

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Speaker 1: dish as well. So obviously you've been in this position

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Speaker 1: for a month or so. The chefs are are artists.

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Speaker 1: You want to put your notes into the music that's

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Speaker 1: already going up there. What's some of the new menu

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Speaker 1: items that you're excited about?

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Speaker 3: So this is definitely one of Rakatta. I'm really coolated

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Speaker 3: about this. There's some other stuff I'm working on that

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Speaker 3: I'm putting up in the next couple of weeks that

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Speaker 3: we're working on. I really want to focus on the seafood,

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Speaker 3: which sounds strange for a steakhouse.

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Speaker 1: No, they're okay, they go together. I mean, yeah, that

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Speaker 1: makes sense. What are some of the what are the

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Speaker 1: some of some of the types of seafood that that

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Speaker 1: you love working with. I love scallops.

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Speaker 3: Yeah, it's delicious, it's sweet, it's meaty, anything like that.

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Speaker 1: I just love. So what's your favorite preparation for scallops?

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Speaker 1: I have a couple.

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Speaker 3: What I'm what I'm working on right now is it's

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Speaker 3: a corntowder because corns that will start coming into season.

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Speaker 3: My language and to me, when I think of steakhouse

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Speaker 3: and scallops, I think of bacon. So I want to

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Speaker 3: go a bacon crust with the corntowder.

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Speaker 1: Oh my gosh. You know, corn is one of those

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Speaker 1: things that's always there. You know, we always know corn

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Speaker 1: is there, but we don't always know the depth and

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Speaker 1: from you know, the corn milk to even the silk

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Speaker 1: and stuff that some chefs will play with debt. That

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Speaker 1: is coming back too, Like you're talking about, you know,

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Speaker 1: what's in season and things, but corn is kind of

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Speaker 1: making its way back into not just a side dish,

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Speaker 1: but something that kind of speaks for itself. So ahead

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Speaker 1: of the game with that, I think, I love that

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Speaker 1: and what a great pairing that is. So what kind

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Speaker 1: of shrimp dishes are on the menu at CLO?

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Speaker 3: So right now we have a shrimp cocktail, there's a

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Speaker 3: shrimp fed chini. Oh wow, there's a shrimp in calamari

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Speaker 3: Lisually we're doing excellent.

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Speaker 1: It's delicious. It's so good. I think that's all the shrimp.

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Speaker 1: That's it. Right, there's three. That's wonderful, and you're having

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Speaker 1: a good time. I love it.

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Speaker 3: I am having a great time.

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Speaker 1: It's it's a very special and cool place because of

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Speaker 1: the you know, you have to go up the elevator

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Speaker 1: to get there, and the whole experience and anticipation is

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Speaker 1: pretty neat. The view is incredible. Absolutely.

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Speaker 3: I walk in every day before my shift and I

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Speaker 3: just stare. Yeah, the one does.

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Speaker 1: It's it's amazing, not a bad place to go to work.

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Speaker 1: I pitch myself every day. I'm like, this is real.

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Speaker 1: He pitches himself, but don't worry. He washes his hands

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Speaker 1: before he goes in the kitchen. Yeah, it's like this

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Speaker 1: is this has Look at the faces of people that

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Speaker 1: have come that from serving us to bringing you know,

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Speaker 1: the food from you folks working behind the scenes making

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Speaker 1: sure the food is done. There is an energy here

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Speaker 1: where where it's like the camaraderie and everybody knows that

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Speaker 1: this is experiential for people. This isn't you know. We

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Speaker 1: go out to eat and sometimes you're looking for experience.

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Speaker 1: Sometimes you're just looking for food. But every place here

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Speaker 1: has its own note, its own specialty, and owned voice.

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Speaker 1: So we're gonna talk more about that when we return.

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Speaker 1: We're broadcasting live again from Marongo Casino Resort and Spa

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Speaker 1: in Cabazon. It is off the I ten, so easy.

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Speaker 1: You just from La. It's easy. You just hop on

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Speaker 1: the ten. You keep driving into the only thing you

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Speaker 1: see is this building piercing the sky and then you

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Speaker 1: go o, I'm here, and you know that Marono is

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Speaker 1: gonna have you when it comes to the spa, when

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Speaker 1: it comes to gaming, the hotel, and of course the food.

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Speaker 1: We'll talk more about that when we come back with

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Speaker 1: Chef Ronnie and Chef Jerome. So go know where.

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Speaker 2: You're listening to the Fork Report with Nils of Adra

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Speaker 2: on demand from KFI AM six forty.

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Speaker 1: Happy Saturday afternoon to you. What a gorgeous day to day,

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Speaker 1: crisp and bright out there after the rains driving here

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Speaker 1: to Marongo Casino Resortant SPA. What a treat on the

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Speaker 1: ten passing on all the snow on the hills, it

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Speaker 1: just looked amazing this one. At one point where was

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Speaker 1: I passing through, you saw the palm trees just lined

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Speaker 1: up and in the background the mountains with the snow

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Speaker 1: on it. It's just is like and I'm thinking, you know,

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Speaker 1: I could turn right right now and go to the ocean.

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Speaker 1: And I'm looking at both those those things across the board,

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Speaker 1: thinking this is why we pay horrible task, you know,

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Speaker 1: taxes and still live in southern California. It just is gorgeous.

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Speaker 1: It's the four Report on Neil Savedra and we're a

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Speaker 1: broadcasting line today from Marongo Casino resortant spa, and we

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Speaker 1: tried to do this a couple of times a year.

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Speaker 1: Come out and let you get a chance to talk

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Speaker 1: with the chefs that I have had the pleasure of

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Speaker 1: calling friends for you years now. You know, Damien and

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Speaker 1: I go way back and all the different positions he's

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Speaker 1: had and insights and creativity, and he continues to introduce

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Speaker 1: now that he's executive chef and introduce me to his

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Speaker 1: partners in crime and the folks that are just putting

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Speaker 1: out exceptional quality food. Like I said, they're this beautiful

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Speaker 1: casino and spa. They could throw any food in here

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Speaker 1: and just go, you know, give him something to eat,

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Speaker 1: ship it in from somewhere and figure that I'll take

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Speaker 1: care of it. They don't. They're constantly innovating. They're constantly

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Speaker 1: bringing new things, and they're bringing you world class food experience.

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Speaker 1: Like you know, we say in the spots, you know,

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Speaker 1: an hour and a half from home, so you can

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Speaker 1: come stay enjoy yourself. I just posted another picture because

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Speaker 1: you guys keep asking of that Tamaha steak. I haven't

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Speaker 1: even gotten to the desserts. That Tamaha steak is up

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Speaker 1: there now at at fok Reporter on Instagram. Check it out.

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Speaker 1: I look at that and tell me that they're slopping

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Speaker 1: stuff on plates so they can get you in the door. No,

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Speaker 1: this is just this is amazing food. And one of

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Speaker 1: the things that we love here is the pastries. We

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Speaker 1: have a chef Miro with us. How are you doing well,

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Speaker 1: Nice to see you. You have a big smile and

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Speaker 1: that's always a good sign.

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Speaker 2: Yep.

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Speaker 1: You know, I noticed as the food's coming up here,

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Speaker 1: all of your pastries and desserts. Is that the other

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Speaker 1: chefs and folks that work here are pointing out what

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Speaker 1: their favorite is. That must feel good.

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Speaker 4: Oh no, definitely. That's like one of my biggest enjoyments

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Speaker 4: in life is seeing other people enjoy what I make.

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Speaker 4: And I believe that also stems from my passion from

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Speaker 4: doing what I love.

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Speaker 1: That's great and you have to and of course, big

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Speaker 1: smile screams that as you sit down and you're looking

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Speaker 1: at all these things. Uh, when you can literally change

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Speaker 1: someone's day with with the dessert, that's got to feel

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Speaker 1: like power.

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Speaker 4: Yeah, exactly. You know, they always save the best for last.

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Speaker 1: So that's funny. When you're in school and they're teaching

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Speaker 1: you the difference between dessert. Spelling dessert and dessert. The

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Speaker 1: two s's in dessert are because you always want more.

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Speaker 1: You don't want more dessert, so you want more. Yeah,

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Speaker 1: except them Wrongo, you can get both. You can get

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Speaker 1: the desert and you can get dessert. What's your go to?

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Speaker 1: I mean not here we're going to get into this,

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Speaker 1: but when you want something sweet, is it a moose?

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Speaker 1: Is it a cake? Is it a cookie? What's your jam?

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Speaker 4: So anything salted caramel? Yeah, that's what we're talking.

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Speaker 1: Salted, yes, sweet and salty. Just that what a combination.

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Speaker 4: Yeah, that's definitely one of my favorites. But I enjoy everything.

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Speaker 4: I think one of my favorite things I really like

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Speaker 4: is just gelato, siml gelato.

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Speaker 1: But see that's another thing, huh. Gelato is one of

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Speaker 1: those things that it's not just flavor, it's the technique

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Speaker 1: of putting it together. You know, the quality of the

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Speaker 1: fact and all those things. And when you have one

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Speaker 1: that stands out, you know it. Yeah, from the.

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Speaker 4: Back of my hand yep. And then at Marongo too,

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Speaker 4: we do make our own gelato's in house, so we

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Speaker 4: get to play with different flavors.

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Speaker 3: I know.

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Speaker 4: One of everyone's favorite recently is our cookie monster, and

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Speaker 4: so that's just a oreo and cookie though, and it's

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Speaker 4: been a little base gelato.

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Speaker 1: Oh my god, you guys are gonna have to roll

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Speaker 1: me out of here later. So my producer, Kayla, I

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Speaker 1: keep telling her just go for a quick walk, do

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Speaker 1: a lap, because he's like, I can't eat anymore. And

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Speaker 1: then you folks bring out some more stuff. All right,

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Speaker 1: we're gonna get some news here. We'll come back, we'll

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Speaker 1: talk with Chef Maris and more, we'll taste some of

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Speaker 1: these things. I'm getting pictures up as quickly as I

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Speaker 1: can at Fork Reporter on Instagram. At fork Reporter on Instagram.

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Speaker 1: Maybe I can go live here during a break to

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Speaker 1: get some of that up too, because it just is phenomenal.

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Speaker 1: So go know where.

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Speaker 2: You're listening to The Fork Report with Nil Savedra on

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Speaker 2: demand from KFI AM six forty.

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Speaker 1: Howdy howdy howdy, Happy Saturday to you, Nil Savedra and

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Speaker 1: The Fork Report with you. We're broadcasting live from Morongo

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Speaker 1: Casino Resort and spat today. And man, you think coming

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Speaker 1: here a couple times, a couple three times a year

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Speaker 1: just to do a show that I'd start to mellow out.

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Speaker 1: That's not counting when I come here with family or whatever,

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Speaker 1: but to come here and do the broadcast and to

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Speaker 1: eat their food, and still they continue to surprise me

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Speaker 1: with flavors and textures. Right now we're talking with Chef Myra.

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Speaker 1: Chef what's your last name? Garlet? That was Garlet, Garlet Hell, Garlet, Yeah,

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Speaker 1: Garlet Hill. Yes, I'd like to buy a vowel please,

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Speaker 1: a R L E jail that helped you, know one.

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Speaker 1: So you are the pastry chef here, yes, and uh

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Speaker 1: did you study uh savories as well? Did you study

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Speaker 1: or did you know? I want to do pastries?

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Speaker 4: So I studied just baking in pastry, and I studied

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Speaker 4: at this our institute in Santa Monica.

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Speaker 1: Oh yeah.

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Speaker 4: And then from there I worked in kitchens and then

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Speaker 4: I started from the bottom. Actually, so I was actually

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Speaker 4: a hostess wish chef Damien at his restaurant.

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Speaker 1: Oh wow.

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Speaker 4: And then so I worked my way from hostess to

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Speaker 4: a busser to server and then love it now a

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Speaker 4: baker and then sioux chef and then now a pat chef.

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Speaker 1: Good for you. Yeah right, that is awesome. Okay, I'd

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Speaker 1: love that you told that story because I think on

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Speaker 1: the program hearing somebody's path or journey is inspiration to

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Speaker 1: people because they go, you know, some of the best

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Speaker 1: food I've ever had comes from the hands of someone

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Speaker 1: who said, I didn't know what I wanted to do,

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Speaker 1: so I just got a job, you know, washing dishes

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Speaker 1: at a restaurant, and then they fell in love with

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Speaker 1: the process. So when you see somebody going, yeah, I

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Speaker 1: went from this to that to that, it gives people,

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Speaker 1: you know, it gives people hope to go, oh, you

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Speaker 1: know what, maybe I'll maybe I'll zig and zag a

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Speaker 1: little bit and find.

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Speaker 4: I think that's very important to do, like just to

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Speaker 4: figure out what you want to do in life, because

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Speaker 4: I feel you should always find a passion, you know,

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Speaker 4: because when you love something you do, it's not really work.

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Speaker 4: It's your passion, right, And.

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Speaker 1: They're food you can't hied. I've had some technically perfect

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Speaker 1: food before, Like the technique was perfect and I didn't

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Speaker 1: love it. You can tell the difference between technically perfect

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Speaker 1: food versus food that is created with passion and care

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Speaker 1: and love. Yeah, there, you are not going to fake

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Speaker 1: love in pastries. We will know it. We will know

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Speaker 1: it from the second it hits our mouth. So I've

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Speaker 1: been taking pictures. I'm going to be posting them. I am,

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Speaker 1: you know, editing, putting them up and stuff like that.

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Speaker 1: Tell us what we have here, because I'm going to

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Speaker 1: be posting these shortly, starting with this.

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Speaker 4: We'll start with this one. So this is a pineapple

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Speaker 4: upside down.

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Speaker 1: Oh my gosh. Individual.

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Speaker 4: Oh so we actually serve these dishes right here at marketplace. Okay,

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Speaker 4: So we also have a temasou just a classic, you know,

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Speaker 4: basic mascrophone with the lady fingers. And then this one

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Speaker 4: is a cinnamon toast crunch trestlegs.

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Speaker 1: Oh my gosh, that's really good.

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Speaker 4: That's actually one of my.

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Speaker 1: Tris leches is one of our favorites at our home,

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Speaker 1: and there's just that decadence and that extra you know,

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Speaker 1: lovely saucy goodness with you know. Yeah, it's just it's

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Speaker 1: unique undo itself. But that kind of twist, you know, yeah,

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Speaker 1: that twist you're not doing bananas, you're not doing strawberries,

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Speaker 1: You're doing the cinnamon toast crunch is fun.

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Speaker 4: And then we also have a fruit strudle pistachio canoli.

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Speaker 4: And then on that side we.

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Speaker 1: Have a what's this Because you've had multiple people that

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Speaker 1: work with you that have bied this, and I can

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Speaker 1: tell they gave it. You know, she's the lonely pretty

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Speaker 1: girl or guy at the bar that everybody's like, hey,

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Speaker 1: what's your name? So what's this?

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Speaker 4: So that is based off of the viral Dubai you

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Speaker 4: know chocolate, So I turned that into a macar room.

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Speaker 4: So this is a Dubai style macer room.

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Speaker 1: Okay for those that don't know, and this this is

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Speaker 1: it's now everywhere, but it came in. The texture is

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Speaker 1: slightly different and.

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Speaker 4: It's crunchy, but then you get that like nuttiness from

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Speaker 4: the pistachio. Wow, and then it blends well with chocolate.

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Speaker 1: Wow. That is gorgeous. And those are you know, larger

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Speaker 1: than a baseball, you.

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Speaker 4: Know there definitely are there, definitely a big hit.

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Speaker 1: Yeah, they are huge. And then you've got some chocolate

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Speaker 1: covered strawberries cremberlay Omberl's just something lovely and kind of

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Speaker 1: exploratory about that first break of the sugar and then

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Speaker 1: go have that too.

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Speaker 4: That's how you know it's a good primer lay.

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Speaker 1: Yeah, it's one of those things that I've had bad ones,

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Speaker 1: but that you've got to have somebody, Oh kyl, we

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Speaker 1: woke you up? Huh oh she heard Cremberley and she

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Speaker 1: got up and no, please go relax. No, I don't

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Speaker 1: want to bother your day. Please enjoy yourself. She that's

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Speaker 1: also one of my favorites. Just yeah, just and it

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Speaker 1: goes with everything. Yeah.

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Speaker 4: No, it's simple, but it's yet really good.

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Speaker 1: Yeah, but it needs to you know. It's like candy

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Speaker 1: when you're dealing with Why did I just blank? When

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Speaker 1: you're dealing with the egg and the fat? Hm? What's

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Speaker 1: that called? Why am I blanking out when you're what not? Baky? No,

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Speaker 1: it's a custard, Like a custard. I'm like, even we

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Speaker 1: got about I carry the one. When you're dealing with

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Speaker 1: a custard, it can't go wrong. Oh yeah, definitely. And

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Speaker 1: these little delights right here? Are these all cheesecakes?

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Speaker 4: No, so we have a cheesecake. We have two of

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Speaker 4: those cheesecakes actually, and that's just a simple New York

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Speaker 4: style whipped cream strawberry. And then in the middle there

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Speaker 4: is our chocolate moose.

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Speaker 1: Stop it that is that a ganoche glaze on the

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Speaker 1: top there?

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Speaker 4: Yes, it is.

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Speaker 1: Holy smokes, it's like glass, yeah, super shiny. Wow? Is

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Speaker 1: that all temperature based at that point to get it

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Speaker 1: to shine.

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Speaker 4: It definitely is there's a lot of factors in making

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Speaker 4: a glaze ganache because you don't want any air bubbles.

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Speaker 1: No, it is pristine, absolutely pristine. It's like technically yeah, yeah,

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Speaker 1: I could imagine and and I hope that one of

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Speaker 1: the things that I try and do in the show

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Speaker 1: is bring some other insights that people will like further

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Speaker 1: enjoy food on a different level, like something like that.

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Speaker 1: They might just go, well, that's beautiful and I want

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Speaker 1: to eat it, which is great.

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Speaker 4: But they don't know how technical to.

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Speaker 1: Understand how difficult that is is. To me, that is

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Speaker 1: a work of art. Yeah, that all that goes into

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Speaker 1: just that dish. All right, stick around more to come

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Speaker 1: as we talk with the folks that make you tell

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Speaker 1: me happy at Morongo Casino Resort and Spa from everything

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Speaker 1: from the pastries at Pink Cafe or coffee rather that

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Speaker 1: we literally my family, we literally when we're in the area,

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Speaker 1: will stop by park right outside there. My wife will

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Speaker 1: run in and grab a little bit everything, and we'll

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Speaker 1: talk more with Chef Myra when we return. So go nowhere.

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Speaker 2: You're listening to the Fork Report with Nil Savedra on

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Speaker 2: demand from KFI AM six forty.

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Speaker 1: We're broadcasting live from a Marongo casino resort and spa

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Speaker 1: here in beautiful Cavason. And I got to tell you

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Speaker 1: get gas out here too, Holy smokes like three dollars

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Speaker 1: and forty cents or something. So you get, you fill

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Speaker 1: up your car, you come here and get some great food.

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Speaker 1: It is no mistake or coincidence that we're ending the

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Speaker 1: program with chef Mira Myra Myra. Sorry about that. Caught

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Speaker 1: myself though as I'm looking through all of the treats.

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Speaker 1: Of course, she's the pastry chef here and she is

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Speaker 1: putting out absolutely stellar pastries. We've talked about them on

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Speaker 1: the show many times before, how my wife and I

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Speaker 1: will pull over if we're driving through the area and

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Speaker 1: she'll run in to grab some of the pastries because

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Speaker 1: they're just exceptionally good. Talking about all the dishes that

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Speaker 1: you have here, was when you were training or when

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Speaker 1: you push yourself, was there a technique or a pastry

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Speaker 1: or some sort of confection or something that evaded you

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Speaker 1: for a while that you finally finally put in the

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Speaker 1: hours to do so.

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Speaker 4: Macaroons in general is a whole technical thing, and you know,

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Speaker 4: mastering that takes a lot of patients, a lot of time,

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Speaker 4: and a lot of guessing because you don't know what

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Speaker 4: could go wrong in that time you're making it.

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Speaker 1: Yeah, there's a lot of variables and precision and just

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Speaker 1: making the cookie itself, yes, just.

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Speaker 4: Yeah, just the cookie shell in itself. So when I

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Speaker 4: finally got to master that, that's what I was like,

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Speaker 4: all right, I got this good for you.

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Speaker 1: You know, when those started coming into vogue and becoming

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Speaker 1: very popular, somebody on the show and this is years ago,

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Speaker 1: somebody on the show said they're gonna they're gonna blow

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Speaker 1: up like cupcakes were for a while, and they're gonna

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Speaker 1: be everywhere. And I said, no, they won't, and they're like, yeah,

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Speaker 1: everybody's gonna have them. I said, they're harder to do

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Speaker 1: than a cupcake. Yeah, you know, everybody and their mother

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Speaker 1: was making cupcakes and now you know, uh, it's mellowed out,

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Speaker 1: so only the best of the best are still around.

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Speaker 1: But uh, putting together the specs and being able to

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Speaker 1: pull that off is not get like from you know,

431
00:24:56,600 --> 00:24:58,120
Speaker 1: the moisture in the air could screw them.

432
00:24:58,119 --> 00:25:02,879
Speaker 4: Well, exactly, your intent the oven not being ready that

433
00:25:02,960 --> 00:25:05,560
Speaker 4: can also be like a variable for it. So there's

434
00:25:05,600 --> 00:25:08,160
Speaker 4: just definitely a lot of like technical things that can

435
00:25:08,200 --> 00:25:08,560
Speaker 4: go wrong.

436
00:25:08,680 --> 00:25:12,000
Speaker 1: Enough. Yeah, it's amazing what you do. It is Tim Conway.

437
00:25:12,000 --> 00:25:13,760
Speaker 1: There by any chance, did he want to pop up?

438
00:25:13,840 --> 00:25:15,600
Speaker 5: I am, I am, I am, and I am so

439
00:25:15,760 --> 00:25:17,360
Speaker 5: jealous of your Marongo buddy.

440
00:25:17,520 --> 00:25:23,560
Speaker 1: Oh my gosh, no, Tim Conway Junior, No, I hear you.

441
00:25:23,760 --> 00:25:25,200
Speaker 5: I got to put my head zone said, I'm so

442
00:25:25,320 --> 00:25:29,080
Speaker 5: on professional. Sorry, sorry, sorry, buddies the headphone. Oh man,

443
00:25:29,520 --> 00:25:32,600
Speaker 5: you know, I can't stand listening to people at Marango

444
00:25:32,640 --> 00:25:33,280
Speaker 5: when I'm not there.

445
00:25:33,240 --> 00:25:36,080
Speaker 1: It makes me crazy. Yeah, and Tim comes out here

446
00:25:36,119 --> 00:25:38,240
Speaker 1: not only on the tie all the time on his own,

447
00:25:38,240 --> 00:25:41,399
Speaker 1: but he also does his birthday here. It's right October,

448
00:25:41,480 --> 00:25:44,000
Speaker 1: so you know the food, the quality of the food here.

449
00:25:44,320 --> 00:25:46,399
Speaker 5: I know where the slot machines are and that's it.

450
00:25:47,920 --> 00:25:51,600
Speaker 5: I come in restaurants.

451
00:25:51,720 --> 00:25:54,280
Speaker 1: I didn't even know there are people there. I know

452
00:25:54,320 --> 00:25:57,840
Speaker 1: where the bar is and the slot machine. We're very

453
00:25:57,880 --> 00:26:02,440
Speaker 1: different people. But this is, in the words of Tim

454
00:26:02,480 --> 00:26:04,280
Speaker 1: Conway Junior, something for everybody.

455
00:26:04,359 --> 00:26:07,520
Speaker 5: That's right, exactly, buddy, I but no, we had we

456
00:26:07,600 --> 00:26:10,720
Speaker 5: did go to the buffet or the marketplace. It is unbelievable.

457
00:26:10,760 --> 00:26:12,640
Speaker 5: Every meal is prepared for you.

458
00:26:13,040 --> 00:26:15,720
Speaker 1: Oh yeah, it's spectacular. They'll make it hot on the

459
00:26:15,720 --> 00:26:18,960
Speaker 1: planta there and take you around the world in eight

460
00:26:19,040 --> 00:26:20,320
Speaker 1: different stations there.

461
00:26:20,840 --> 00:26:23,440
Speaker 5: And the nice thing I noticed is that the longevity

462
00:26:23,440 --> 00:26:24,400
Speaker 5: with the chefs there.

463
00:26:24,760 --> 00:26:28,159
Speaker 1: You know, nobody leaves. Yeah, it's a great place. And

464
00:26:28,200 --> 00:26:31,399
Speaker 1: they move up here and you can tell that people

465
00:26:31,480 --> 00:26:33,840
Speaker 1: want to stay here and they're moving up into different things.

466
00:26:33,840 --> 00:26:36,560
Speaker 1: And to see the chefs throughout the year's hand over

467
00:26:36,640 --> 00:26:39,280
Speaker 1: one of their one of the properties to another chef

468
00:26:39,280 --> 00:26:41,360
Speaker 1: as they move up and start doing things like at

469
00:26:41,400 --> 00:26:46,200
Speaker 1: Clo it's pretty fantastic. And if you've not had gone

470
00:26:46,240 --> 00:26:50,280
Speaker 1: to Pink Coffee right across from mosen here and gotten

471
00:26:50,320 --> 00:26:55,800
Speaker 1: some of pastries, you need to because they are fabulous.

472
00:26:55,880 --> 00:26:58,480
Speaker 5: I only know that Pink Coffee is between the Monopoly

473
00:26:58,840 --> 00:27:01,280
Speaker 5: slot machine and and.

474
00:27:03,200 --> 00:27:06,800
Speaker 1: You experience it the way you experience it. TI. I

475
00:27:06,880 --> 00:27:12,760
Speaker 1: eat my way through Marongo and then go hey, I

476
00:27:12,760 --> 00:27:14,320
Speaker 1: had sit out for a little while and then go

477
00:27:14,400 --> 00:27:17,359
Speaker 1: back to the food. Yeah. So coming up minutes from

478
00:27:17,400 --> 00:27:20,600
Speaker 1: negat Tim Conway Junior with of course Buddy all the time,

479
00:27:21,680 --> 00:27:24,480
Speaker 1: you can Tim Conway Junior with the Crest Report. So

480
00:27:24,880 --> 00:27:27,600
Speaker 1: go nowhere. Well, thank you so much for coming on

481
00:27:27,640 --> 00:27:32,320
Speaker 1: this year. I really can't heap enough praise on you.

482
00:27:32,320 --> 00:27:38,200
Speaker 1: You're doing it right from your you know laminated doze here,

483
00:27:38,280 --> 00:27:42,000
Speaker 1: that pastry, it's just so flaky and wonderful. You can

484
00:27:42,080 --> 00:27:46,360
Speaker 1: just tell that everything's done absolutely above and beyond. You're

485
00:27:46,359 --> 00:27:47,280
Speaker 1: not cutting corners.

486
00:27:47,400 --> 00:27:49,000
Speaker 4: Well, thank you. I really appreciate that.

487
00:27:49,080 --> 00:27:50,200
Speaker 1: So thanks for coming on the show.

488
00:27:50,359 --> 00:27:51,159
Speaker 4: Thank you for having me.

489
00:27:51,400 --> 00:27:54,320
Speaker 1: What a day here at Morongo Casino, resort and spa.

490
00:27:55,560 --> 00:27:58,800
Speaker 1: We haven't touched the casino, we haven't touched the resort,

491
00:27:58,840 --> 00:28:02,320
Speaker 1: we haven't touched the spa. You've only eaten and still

492
00:28:02,440 --> 00:28:05,919
Speaker 1: it's a full day. I've told you this many times.

493
00:28:06,520 --> 00:28:08,400
Speaker 1: You know, life is going to come at you from

494
00:28:08,400 --> 00:28:11,199
Speaker 1: every single corner. Sometimes you got to unplug, come and

495
00:28:11,320 --> 00:28:14,159
Speaker 1: enjoy yourself. Oh no, you're good, brother. Come and enjoy

496
00:28:14,200 --> 00:28:17,120
Speaker 1: yourself and Marongo will take care of the rest. See.

497
00:28:17,160 --> 00:28:18,840
Speaker 1: All you do is go to the front desk, you

498
00:28:18,880 --> 00:28:21,120
Speaker 1: get your room, take your stuff up to the room,

499
00:28:21,240 --> 00:28:24,359
Speaker 1: come down. They got everything else covered. A little rest

500
00:28:24,359 --> 00:28:27,199
Speaker 1: and relaxation. I think it's let's see carry the one

501
00:28:27,600 --> 00:28:30,720
Speaker 1: about ninety minutes from wherever you are. If I got

502
00:28:30,760 --> 00:28:34,080
Speaker 1: my mouth right there on the I ten Stick around,

503
00:28:34,119 --> 00:28:37,720
Speaker 1: Go Nowhere. It's the Forkerport. I'm Neil Savedra. This is

504
00:28:37,800 --> 00:28:43,400
Speaker 1: KFI heard everywhere on the iHeart Radio app. You've been

505
00:28:43,400 --> 00:28:45,680
Speaker 1: listening to the fork Report. You can always hear us

506
00:28:45,760 --> 00:28:48,680
Speaker 1: live on KFI AM six forty two to five pm

507
00:28:48,720 --> 00:28:52,920
Speaker 1: on Saturday, and anytime on demand on the iHeartRadio app