1 00:00:00,480 --> 00:00:01,480 Speaker 1: Hey, it's Nielsa Adri. 2 00:00:01,639 --> 00:00:04,600 Speaker 2: You're listening to kfi EM six forty the four Purport 3 00:00:04,720 --> 00:00:07,039 Speaker 2: on demand on the iHeartRadio app. 4 00:00:22,079 --> 00:00:23,160 Speaker 1: Let me teach you had It. 5 00:00:25,320 --> 00:00:29,920 Speaker 2: Let me teach you had it kinda Mari Nathan. 6 00:00:31,720 --> 00:00:35,760 Speaker 1: Let me teach you at it. It's it's a columnar 7 00:00:35,960 --> 00:00:41,400 Speaker 1: che n Let me teach you how to Let me 8 00:00:41,479 --> 00:00:42,240 Speaker 1: teach you out. 9 00:00:42,120 --> 00:00:47,600 Speaker 2: Of AX forty live everywhere on the iHeartRadio app. Happy 10 00:00:47,640 --> 00:00:51,000 Speaker 2: Saturday to you. It's the four Purport all things food, 11 00:00:51,040 --> 00:00:55,400 Speaker 2: beverage and beyond. So, as you know, news is always 12 00:00:55,480 --> 00:00:58,480 Speaker 2: around and sometimes it's heavier than other times. We like 13 00:00:58,560 --> 00:01:01,520 Speaker 2: to have a bit of a sanctuary three hours on 14 00:01:01,520 --> 00:01:03,400 Speaker 2: a Saturday two to five. 15 00:01:03,200 --> 00:01:05,479 Speaker 1: Where we get to just hang out and celebrate food. 16 00:01:05,760 --> 00:01:09,720 Speaker 2: And we're doing it today here at Morongo Casino Resort 17 00:01:09,760 --> 00:01:12,520 Speaker 2: and Spa. So it's a good time had by all. 18 00:01:12,720 --> 00:01:15,240 Speaker 2: Of course, this is where we get to go eyeballs 19 00:01:15,319 --> 00:01:18,679 Speaker 2: deep into food. Oh, you came to the right place. 20 00:01:18,760 --> 00:01:24,479 Speaker 2: Sister Kaylea brought her lovely sister and then she brings 21 00:01:24,480 --> 00:01:27,080 Speaker 2: her into where there is just a massive amount of 22 00:01:27,080 --> 00:01:31,040 Speaker 2: food and I got to tell you it is joy filled. 23 00:01:31,120 --> 00:01:34,199 Speaker 2: So coming out here to Marongo they've got a bunch 24 00:01:34,240 --> 00:01:37,959 Speaker 2: of different concepts, food concepts that you can enjoy. Good 25 00:01:37,959 --> 00:01:42,639 Speaker 2: Times Cafe, you've got Marketplace, you got Clo, you got Mosen. 26 00:01:42,720 --> 00:01:46,319 Speaker 2: Where we are right now and just enjoying the food. 27 00:01:47,480 --> 00:01:52,560 Speaker 2: Thankfully sitting with us is Chef Damien and Chef Jerome. 28 00:01:53,040 --> 00:01:58,120 Speaker 2: But thankfully we get you know, special insight to what's 29 00:01:58,160 --> 00:02:02,200 Speaker 2: coming and we get to experience once it gets here. 30 00:02:02,280 --> 00:02:05,000 Speaker 2: So now they have a smoker, and I got to 31 00:02:05,040 --> 00:02:08,600 Speaker 2: tell you, chef, you guys are doing it right. That 32 00:02:08,840 --> 00:02:14,600 Speaker 2: smoke is perfection. Oh yes, it just is such. It's 33 00:02:14,720 --> 00:02:18,040 Speaker 2: it dances we're there. It's an ingredient, but it's not overpowering. 34 00:02:18,080 --> 00:02:22,799 Speaker 2: It's not just for smoke's sake. It's bringing beautiful colors. 35 00:02:22,320 --> 00:02:23,000 Speaker 1: To the food. 36 00:02:23,600 --> 00:02:25,440 Speaker 2: They'll lets you know that it's been low and slow 37 00:02:25,919 --> 00:02:29,440 Speaker 2: and done with great pride. So talk some more about 38 00:02:29,520 --> 00:02:32,680 Speaker 2: like the ribs and the you know what, you're bringing 39 00:02:33,720 --> 00:02:34,800 Speaker 2: smokes with the smoker. 40 00:02:35,000 --> 00:02:38,120 Speaker 3: Right, So first of all, you can smell the smoke 41 00:02:38,200 --> 00:02:40,200 Speaker 3: in the air when you go to Good Times Cafe. Now, 42 00:02:40,600 --> 00:02:43,280 Speaker 3: it's kind of like when you go to those Texas 43 00:02:43,480 --> 00:02:46,480 Speaker 3: smoke house places. You can actually smell it. You smell 44 00:02:46,520 --> 00:02:49,919 Speaker 3: that mosquite wood in the back. They're smoking things all 45 00:02:49,960 --> 00:02:55,160 Speaker 3: the time back there since we're open and. 46 00:02:53,280 --> 00:02:54,480 Speaker 1: And so there's that. 47 00:02:54,639 --> 00:02:58,040 Speaker 3: There's also what we have here in Morongo in the 48 00:02:58,160 --> 00:03:01,960 Speaker 3: in the main kitchen we call the book Chill system. 49 00:03:02,440 --> 00:03:04,519 Speaker 1: It's our own food packing plant. 50 00:03:05,720 --> 00:03:09,280 Speaker 3: So the ribs and some of the meat, the briskets 51 00:03:09,320 --> 00:03:13,760 Speaker 3: start there, they're under souvid. They go through a process 52 00:03:13,800 --> 00:03:17,600 Speaker 3: to tenderize the meat. That meat then gets cooked, goes 53 00:03:18,000 --> 00:03:22,959 Speaker 3: into a cryovac bag and then the chefs from all. 54 00:03:22,800 --> 00:03:27,040 Speaker 1: The outlets start to order from that that cook banktch. 55 00:03:27,320 --> 00:03:30,799 Speaker 2: So every day it's a holding stage, yes, stay. 56 00:03:30,280 --> 00:03:33,480 Speaker 3: So that's how we kind of get the consistency of 57 00:03:33,520 --> 00:03:37,360 Speaker 3: the meat. Then the chefs bring that into the restaurants. 58 00:03:38,560 --> 00:03:40,880 Speaker 3: Then that's when it goes into the smoker and it 59 00:03:40,880 --> 00:03:45,920 Speaker 3: gets the final finishing touches. But yeah, we're really lucky 60 00:03:45,960 --> 00:03:48,960 Speaker 3: to have that food operation here in the main kitchen. 61 00:03:49,520 --> 00:03:50,320 Speaker 1: So that's insane. 62 00:03:50,400 --> 00:03:53,200 Speaker 2: Now for those that maybe haven't been listening to the 63 00:03:53,280 --> 00:03:57,000 Speaker 2: show for that long. Suv is is It turn the 64 00:03:57,040 --> 00:04:02,320 Speaker 2: beans under pressure and the immersion circulator keeps the temperature 65 00:04:02,440 --> 00:04:04,640 Speaker 2: of the water within a tenth of a degree or 66 00:04:04,640 --> 00:04:09,560 Speaker 2: better and can keep food holding in a particular state, 67 00:04:09,640 --> 00:04:12,280 Speaker 2: like you can keep a steak at rare, you can 68 00:04:12,400 --> 00:04:14,120 Speaker 2: keep it at medium rare, you can keep it at 69 00:04:14,120 --> 00:04:19,120 Speaker 2: any any place without overcooking. And that way you're already starting. 70 00:04:19,160 --> 00:04:22,760 Speaker 2: That's how you can get really great food more quickly 71 00:04:23,080 --> 00:04:26,440 Speaker 2: and to keep it consistent so that there's less room 72 00:04:26,560 --> 00:04:31,840 Speaker 2: for error. So that is that is a long known 73 00:04:32,040 --> 00:04:36,800 Speaker 2: process for very high end restaurants that deal with proteins, 74 00:04:36,839 --> 00:04:38,640 Speaker 2: Like I mean, you could use vegetables and stuff in 75 00:04:38,680 --> 00:04:41,880 Speaker 2: there as well, but really for proteins, it's a pretty 76 00:04:42,040 --> 00:04:43,960 Speaker 2: miraculous right and hold them. 77 00:04:44,040 --> 00:04:47,479 Speaker 3: And we've taken that that system and you'll you'll meet 78 00:04:47,520 --> 00:04:51,240 Speaker 3: with Chef Ronnie Arnold, our new Yellow chef later in 79 00:04:51,279 --> 00:04:55,880 Speaker 3: the show. But we also do the Souvi steaks coming 80 00:04:55,920 --> 00:05:01,080 Speaker 3: out of Yellow. So Chef Drome started process a few 81 00:05:01,160 --> 00:05:02,640 Speaker 3: years ago and. 82 00:05:02,600 --> 00:05:04,000 Speaker 1: He could kind of speak on to that. 83 00:05:04,080 --> 00:05:09,239 Speaker 3: But these steaks are super tender, they're always consistent, not tough, 84 00:05:09,400 --> 00:05:10,960 Speaker 3: and yes, chef. 85 00:05:11,200 --> 00:05:13,840 Speaker 4: Yes, so there for me, there is nothing better than 86 00:05:14,600 --> 00:05:17,520 Speaker 4: to keep a meat consistent, like you said, when it 87 00:05:17,560 --> 00:05:20,599 Speaker 4: comes down to the Soviet machine. So when we first met, 88 00:05:20,600 --> 00:05:24,400 Speaker 4: I was the chef of Clo. So we do the 89 00:05:24,440 --> 00:05:28,920 Speaker 4: tomahawk and rear by steak up there, and it's pretty much. 90 00:05:30,520 --> 00:05:33,719 Speaker 4: It's amazing. The process is amazing. Like you said, medium 91 00:05:33,760 --> 00:05:36,160 Speaker 4: are steak, it's you can't get it better. 92 00:05:36,960 --> 00:05:39,719 Speaker 1: Oh my gosh, it's magic. It's magic. 93 00:05:40,720 --> 00:05:44,680 Speaker 2: To explain why normally when you get a medium are steak, 94 00:05:44,720 --> 00:05:48,240 Speaker 2: they say a warm, pink center, and why that's different 95 00:05:48,279 --> 00:05:51,520 Speaker 2: when you go to v in its entirety. 96 00:05:51,839 --> 00:05:53,880 Speaker 1: It's a it's a control environment. 97 00:05:54,000 --> 00:05:56,839 Speaker 4: Like you said, Sube, it's in water and it's ten 98 00:05:56,920 --> 00:06:00,880 Speaker 4: percent up or down, so it's it's basically and slow 99 00:06:01,000 --> 00:06:05,360 Speaker 4: in a controlled environment. So the meat does not there 100 00:06:05,400 --> 00:06:08,479 Speaker 4: is no mistakes. You set the term, you pop it in, 101 00:06:08,760 --> 00:06:10,480 Speaker 4: and you let it do its thing. 102 00:06:10,640 --> 00:06:13,840 Speaker 1: There's no hot spots. There's hot cold all the way. 103 00:06:14,080 --> 00:06:16,599 Speaker 2: So if you imagine the typical cooking of a steak, 104 00:06:16,680 --> 00:06:20,720 Speaker 2: let's say you're doing it five hundred degrees right, that 105 00:06:20,800 --> 00:06:23,560 Speaker 2: five hundred degrees is pushing from the outside of the 106 00:06:23,600 --> 00:06:26,440 Speaker 2: steak onto the inside of the steak, trying to get 107 00:06:26,440 --> 00:06:28,800 Speaker 2: the centermost part of the steak. Medium rare, which means 108 00:06:28,839 --> 00:06:34,200 Speaker 2: you're gonna have stradation of you know, strata of different 109 00:06:34,240 --> 00:06:37,920 Speaker 2: temperatures and only the center truly is with being into 110 00:06:38,000 --> 00:06:42,120 Speaker 2: that vacuum bags and putting in that controlled environment makes 111 00:06:42,120 --> 00:06:43,599 Speaker 2: the whole steak medium. 112 00:06:43,360 --> 00:06:45,880 Speaker 1: Rare yes, and a chef touch on the cook chill. 113 00:06:45,920 --> 00:06:48,760 Speaker 4: I I just want to highlight that we have like 114 00:06:48,880 --> 00:06:51,800 Speaker 4: a three hundred gallon machine. 115 00:06:51,839 --> 00:06:56,520 Speaker 5: It's all in the cook chill. That's it's monster. That's 116 00:06:56,520 --> 00:06:59,520 Speaker 5: a pool. Yes, it is a pool. It's a pool. Wow, 117 00:06:59,720 --> 00:07:02,800 Speaker 5: it's oh great. We use it for Sophie eat. I 118 00:07:02,839 --> 00:07:06,880 Speaker 5: never use it for to chill. It's it's amazing machine. 119 00:07:07,040 --> 00:07:07,880 Speaker 5: That's amazed. 120 00:07:07,880 --> 00:07:14,440 Speaker 2: So that keeps one It keeps everything safe, yes, and 121 00:07:14,800 --> 00:07:17,920 Speaker 2: it keeps it consistent. So people are going to get 122 00:07:17,920 --> 00:07:22,320 Speaker 2: a great steak experience. Any you know, any of the 123 00:07:22,480 --> 00:07:23,560 Speaker 2: concepts on the property. 124 00:07:23,640 --> 00:07:26,000 Speaker 3: Yeah, you you you might go to different places and 125 00:07:26,040 --> 00:07:28,160 Speaker 3: you're like, oh gosh, you know, this is the flavors good, 126 00:07:28,200 --> 00:07:30,720 Speaker 3: but it might have been a little tough. This is 127 00:07:30,720 --> 00:07:33,240 Speaker 3: our safety net with that for all the restaurants to 128 00:07:33,440 --> 00:07:37,080 Speaker 3: uh to have food from the main main kitchen cook 129 00:07:37,160 --> 00:07:38,240 Speaker 3: chill system. 130 00:07:38,320 --> 00:07:41,160 Speaker 2: And that's from casual at good times, that's from Clo 131 00:07:41,920 --> 00:07:44,600 Speaker 2: you know up at beautiful high end. That's from the 132 00:07:44,720 --> 00:07:49,560 Speaker 2: variance going on at marketplace. It just is Kayli can't 133 00:07:49,600 --> 00:07:51,720 Speaker 2: believe you waited on that corn bread. 134 00:07:51,840 --> 00:07:54,160 Speaker 1: Look at that. You gotta love Jerome. 135 00:07:54,480 --> 00:07:57,200 Speaker 2: He saw me taking a little piece of the corn 136 00:07:57,240 --> 00:07:59,680 Speaker 2: bread and he looks up and he said, please bring 137 00:07:59,720 --> 00:08:03,440 Speaker 2: a low of it, bring a whole, And sure enough 138 00:08:03,520 --> 00:08:05,600 Speaker 2: someone just shows up with a loaf of it. All right, 139 00:08:05,720 --> 00:08:08,360 Speaker 2: more to come as we broadcast live from Marongo Casino 140 00:08:08,400 --> 00:08:12,280 Speaker 2: Resort and Spa here in Cavazon. They just do it right, 141 00:08:12,320 --> 00:08:14,080 Speaker 2: You hear me talking about it all the time. Well, 142 00:08:14,120 --> 00:08:16,800 Speaker 2: this is how I know. Come out a couple times 143 00:08:16,840 --> 00:08:19,080 Speaker 2: a year for a live broadcast and then of course 144 00:08:19,120 --> 00:08:22,360 Speaker 2: with my family on my own time as well, and 145 00:08:22,720 --> 00:08:25,160 Speaker 2: enjoy the different things. Get to talk with the chefs, 146 00:08:25,200 --> 00:08:29,000 Speaker 2: meet the chefs, catch up with Damien and what's going on. 147 00:08:29,480 --> 00:08:33,160 Speaker 2: We're going to talk about that cinnamon roll pancake when 148 00:08:33,200 --> 00:08:37,560 Speaker 2: we come back, because that is a freaking showstopper. That 149 00:08:37,720 --> 00:08:40,920 Speaker 2: is crazy, crazy, good. All right, go nowhere, we'll be 150 00:08:40,960 --> 00:08:41,600 Speaker 2: back with more. 151 00:08:42,160 --> 00:08:45,160 Speaker 6: You're listening to The Fork Report with Nil Savedra on 152 00:08:45,280 --> 00:08:50,280 Speaker 6: demand from KFI Am six forty, who. 153 00:08:50,440 --> 00:08:51,599 Speaker 1: Talk about feasting. 154 00:08:51,640 --> 00:08:56,000 Speaker 2: Today, we're broadcasting the Fork Report live from Marongo Casino 155 00:08:56,080 --> 00:09:01,080 Speaker 2: Resort and Spa and talking to the chefs and talking 156 00:09:01,120 --> 00:09:06,120 Speaker 2: about smoking low and slow. They just have a beautiful 157 00:09:06,160 --> 00:09:07,720 Speaker 2: new smoker here and we. 158 00:09:07,640 --> 00:09:11,439 Speaker 1: Are having a feast. So it's the Ford Port Onmil Savedra. 159 00:09:11,559 --> 00:09:16,080 Speaker 2: And I'm always proud to rep for Marongo Casino Resort 160 00:09:16,120 --> 00:09:16,800 Speaker 2: and Spa. 161 00:09:16,640 --> 00:09:18,920 Speaker 1: Because they do it right. And not only is the. 162 00:09:18,840 --> 00:09:21,600 Speaker 2: Food spectacular, but the campus is great all the way through, 163 00:09:22,080 --> 00:09:24,360 Speaker 2: from concerts and events they do here to. 164 00:09:25,840 --> 00:09:28,080 Speaker 1: The food of course, and the rooms. 165 00:09:29,080 --> 00:09:34,240 Speaker 2: The spa across from us right now Pink Coffee. 166 00:09:34,840 --> 00:09:37,240 Speaker 1: Some listeners came by and I said, hey, before you leave, 167 00:09:37,280 --> 00:09:38,920 Speaker 1: you've got to go over there and grab something. 168 00:09:40,000 --> 00:09:44,920 Speaker 2: Their pastries are phenomenal. They have also the pool and 169 00:09:45,000 --> 00:09:47,440 Speaker 2: the Lazy River. It just is a really great place. 170 00:09:47,440 --> 00:09:50,920 Speaker 2: And of course now with Year of the Horse and 171 00:09:51,040 --> 00:09:53,560 Speaker 2: celebrating the lunar New Year, there's all kinds of things 172 00:09:53,559 --> 00:09:58,160 Speaker 2: going along upon including you can have the opportunity to 173 00:09:58,200 --> 00:10:01,000 Speaker 2: win a Bronco and it's stunning, man. The color is 174 00:10:01,960 --> 00:10:06,480 Speaker 2: this red, this kind of deeper red, and it's beautiful. 175 00:10:06,840 --> 00:10:08,199 Speaker 1: You see it right when you walk in here. 176 00:10:08,600 --> 00:10:10,760 Speaker 2: So we're gonna be here until five o'clock sharing with 177 00:10:10,800 --> 00:10:14,000 Speaker 2: you some of the insights of the menus. We got 178 00:10:14,080 --> 00:10:18,360 Speaker 2: chef Jerome and chef executive chef Damien, who you know, 179 00:10:18,440 --> 00:10:20,120 Speaker 2: if you've been listening to show for any length time, 180 00:10:20,120 --> 00:10:24,520 Speaker 2: he's been on the show many times before. So the 181 00:10:24,520 --> 00:10:28,480 Speaker 2: the this low this burger here was phenomenal, by the way. 182 00:10:28,520 --> 00:10:32,240 Speaker 1: So so this one Jerome lit up when it when 183 00:10:32,240 --> 00:10:35,080 Speaker 1: it hit the table. That is. 184 00:10:36,800 --> 00:10:40,080 Speaker 2: A massive burger. So that's got barbecue on it as 185 00:10:40,120 --> 00:10:43,679 Speaker 2: well as the patty. And this is I'm assuming from Good. 186 00:10:43,520 --> 00:10:44,520 Speaker 1: Times Cafe as well. 187 00:10:44,840 --> 00:10:48,800 Speaker 2: Yes, yes, which what's that thing called the massive, huge, 188 00:10:48,840 --> 00:10:50,320 Speaker 2: big ass burger. 189 00:10:50,600 --> 00:10:54,480 Speaker 3: That is the barbecue, brisket, knife and fork burger's. 190 00:10:54,880 --> 00:10:57,120 Speaker 1: Yeah, I like that's the marketing way. 191 00:10:57,000 --> 00:11:01,320 Speaker 2: Of saying big ass for burger. You can't do it 192 00:11:01,360 --> 00:11:05,600 Speaker 2: on your own, right. The corn bread, everything's phenomenal. That 193 00:11:05,720 --> 00:11:08,439 Speaker 2: one dish at the end there we got to talk about. Yes, 194 00:11:08,960 --> 00:11:11,640 Speaker 2: your cinnamon roll pancakes being away. 195 00:11:12,600 --> 00:11:16,000 Speaker 3: Yeah, so gosh, you know every day walking through the kitchens, 196 00:11:16,040 --> 00:11:18,880 Speaker 3: you get inspiration. You see you go through the bake shop, 197 00:11:18,880 --> 00:11:21,040 Speaker 3: you do your rounds. You can go to the cafe 198 00:11:21,080 --> 00:11:24,000 Speaker 3: and you see them making pancakes in the morning, and 199 00:11:24,000 --> 00:11:26,360 Speaker 3: then you go to your office and you notser emails, 200 00:11:26,800 --> 00:11:29,439 Speaker 3: but between then you're thinking other things. You're thinking how 201 00:11:29,440 --> 00:11:32,040 Speaker 3: to create something and blah blah blah. And so you 202 00:11:32,120 --> 00:11:34,400 Speaker 3: go through the bake shop. You smell this great cinnamon. 203 00:11:34,440 --> 00:11:37,360 Speaker 3: They're making cinnamon rolls and things like that, and I 204 00:11:37,440 --> 00:11:39,120 Speaker 3: don't know, like I must have had. 205 00:11:39,000 --> 00:11:39,839 Speaker 1: A dream or something. 206 00:11:39,840 --> 00:11:43,080 Speaker 3: I came so we came up with this, this cinnamon 207 00:11:43,160 --> 00:11:43,880 Speaker 3: roll pancake. 208 00:11:43,920 --> 00:11:45,280 Speaker 1: It's it's it's. 209 00:11:45,360 --> 00:11:49,120 Speaker 3: It's this fuffy buttermilk pancakes that are kind of spread 210 00:11:49,120 --> 00:11:51,600 Speaker 3: out a little bit thin so that we can roll them, right, 211 00:11:53,040 --> 00:11:57,920 Speaker 3: But in between the layers is the cinnamon sugar butter. 212 00:11:59,520 --> 00:12:00,440 Speaker 1: Mixture. Yeah. 213 00:12:00,520 --> 00:12:03,640 Speaker 2: Right, so that's the good that you normally you get 214 00:12:03,679 --> 00:12:05,320 Speaker 2: to the middle of the. 215 00:12:06,080 --> 00:12:10,840 Speaker 7: C and then on top you have the cream cheese 216 00:12:11,559 --> 00:12:16,400 Speaker 7: icing and it's so good, but you it's so tandem. 217 00:12:17,400 --> 00:12:21,800 Speaker 4: So imagine cream trees frosting on top of a cinnamon 218 00:12:21,880 --> 00:12:23,439 Speaker 4: roll into a pancake. 219 00:12:24,200 --> 00:12:26,680 Speaker 1: Yeah, it's like magic. 220 00:12:26,880 --> 00:12:31,080 Speaker 3: And then you have the maserrated berries on top, powdered sugar. 221 00:12:31,720 --> 00:12:34,319 Speaker 3: If you want syrup, we got it. But it doesn't 222 00:12:34,320 --> 00:12:35,080 Speaker 3: eat it, you know. 223 00:12:35,320 --> 00:12:37,920 Speaker 2: You know what's interesting though, with all that, you'd think 224 00:12:37,920 --> 00:12:39,480 Speaker 2: that it'd be cloyingly sweet. 225 00:12:39,559 --> 00:12:40,000 Speaker 1: It's not. 226 00:12:40,240 --> 00:12:43,760 Speaker 2: It's very balanced up against the starch and everything up 227 00:12:43,880 --> 00:12:47,120 Speaker 2: that it is intensely. 228 00:12:50,240 --> 00:12:50,720 Speaker 1: Eatables. 229 00:12:51,040 --> 00:12:54,040 Speaker 2: I know it's pronounced edible, but to me it's it's 230 00:12:54,080 --> 00:12:55,640 Speaker 2: just like you want to keep eating it. 231 00:12:55,760 --> 00:12:55,960 Speaker 1: Yeah. 232 00:12:56,360 --> 00:13:00,280 Speaker 3: People come very far away, ninety minutes from wherever you are, 233 00:13:01,000 --> 00:13:01,680 Speaker 3: just to get these. 234 00:13:01,840 --> 00:13:04,479 Speaker 1: I mean it's great. I have no doubt. That's insane. 235 00:13:04,760 --> 00:13:07,920 Speaker 3: Yeah, And we offer them all day. So if you're 236 00:13:07,960 --> 00:13:11,359 Speaker 3: done with this knife and fork burger and you're like, oh. 237 00:13:11,200 --> 00:13:13,960 Speaker 1: I want want something sweet and you don't want you 238 00:13:13,960 --> 00:13:14,560 Speaker 1: don't want a cake? 239 00:13:15,520 --> 00:13:17,599 Speaker 3: Uh, we have this on the menu all day so 240 00:13:17,640 --> 00:13:18,760 Speaker 3: you can eat it for your dessert. 241 00:13:18,800 --> 00:13:19,560 Speaker 1: That's how good it is. 242 00:13:19,640 --> 00:13:22,040 Speaker 2: But it does hit like like like it does hit 243 00:13:22,160 --> 00:13:24,760 Speaker 2: if you're craving a cake. It does hit if you're 244 00:13:24,760 --> 00:13:26,959 Speaker 2: craving uh, a pastry. 245 00:13:27,200 --> 00:13:29,200 Speaker 1: Yep, it hits all those things. 246 00:13:29,240 --> 00:13:31,080 Speaker 2: So it's like if you're not sure like that's a 247 00:13:31,120 --> 00:13:34,280 Speaker 2: go to there that it's gonna hit all those notes. 248 00:13:34,640 --> 00:13:34,840 Speaker 1: You know. 249 00:13:34,960 --> 00:13:37,560 Speaker 3: Yeah, sometimes like we have we'll have meetings and we'll 250 00:13:37,640 --> 00:13:40,120 Speaker 3: go into different restaurants and try the food and uh, 251 00:13:40,480 --> 00:13:43,600 Speaker 3: you know, the guys are are ordering stuff and I'm like, I. 252 00:13:43,559 --> 00:13:45,000 Speaker 1: Just want the cinema real pancake. 253 00:13:45,160 --> 00:13:45,400 Speaker 2: Yeah. 254 00:13:45,920 --> 00:13:47,800 Speaker 1: It just is I don't know there. 255 00:13:48,320 --> 00:13:51,480 Speaker 2: The food is so well thought out, which is why 256 00:13:51,640 --> 00:13:54,559 Speaker 2: you know, we have a good time being a mouthpiece 257 00:13:54,600 --> 00:13:56,600 Speaker 2: for you folks and what you're doing here at Morongo 258 00:13:56,640 --> 00:14:01,000 Speaker 2: Casino Resort and Spa. But also you know, swearing by 259 00:14:01,040 --> 00:14:04,080 Speaker 2: the food here that this is not like, hey, we 260 00:14:04,160 --> 00:14:06,280 Speaker 2: really want to get people in and do some gaming 261 00:14:06,360 --> 00:14:08,280 Speaker 2: and you got to feed them something, get some popcorn 262 00:14:08,320 --> 00:14:10,559 Speaker 2: and some hot dogs and you know, to have some 263 00:14:10,559 --> 00:14:15,840 Speaker 2: foot This is like genuinely world class delicious food that 264 00:14:16,000 --> 00:14:18,320 Speaker 2: happens to be here as well that you can take 265 00:14:18,320 --> 00:14:20,880 Speaker 2: a break from gaming and go and have them warm. 266 00:14:21,200 --> 00:14:24,080 Speaker 3: I mean, it's like it's like having a food place 267 00:14:24,120 --> 00:14:24,880 Speaker 3: with the casinos. 268 00:14:24,960 --> 00:14:28,040 Speaker 1: Yes, you know, that's how I see it. 269 00:14:28,320 --> 00:14:30,480 Speaker 3: That's how we see it in the culinary world here. 270 00:14:30,560 --> 00:14:33,000 Speaker 3: So yeah, we have a great time with it. 271 00:14:33,240 --> 00:14:35,200 Speaker 2: Well, we're going to when we come back. We're talking 272 00:14:35,240 --> 00:14:40,560 Speaker 2: about a screening of a movie that's going on in 273 00:14:41,440 --> 00:14:44,320 Speaker 2: Beverly Hills, and then after that we'll come back and 274 00:14:44,320 --> 00:14:48,200 Speaker 2: talk more food and go through some more of these 275 00:14:48,200 --> 00:14:50,600 Speaker 2: things as we continue to clean our plates here at Wroongo, 276 00:14:51,280 --> 00:14:54,400 Speaker 2: hanging out at Mosen here, there's so many different places 277 00:14:54,440 --> 00:14:57,400 Speaker 2: to eat, whether it's Good Times Cafe, which is always 278 00:14:57,400 --> 00:15:01,480 Speaker 2: a fan favorite. Marketplace is wonderful, cl It's wonderful, Mosen 279 00:15:01,720 --> 00:15:04,320 Speaker 2: is wonderful. There's just so many places, and they have 280 00:15:04,400 --> 00:15:07,720 Speaker 2: food courts here too, so he's a little something for everybody. 281 00:15:07,760 --> 00:15:10,320 Speaker 2: As Conway would say, you're good to go no matter what, 282 00:15:10,440 --> 00:15:12,680 Speaker 2: so stick around. More to come on The Fork Report 283 00:15:12,680 --> 00:15:15,880 Speaker 2: as we broadcast live from Marongo Casino Resortant, SPA. 284 00:15:16,000 --> 00:15:18,119 Speaker 1: So go know where. 285 00:15:18,240 --> 00:15:21,240 Speaker 6: You're listening to The Fork Report with Nil Savedra on 286 00:15:21,360 --> 00:15:24,640 Speaker 6: demand from KFI AM six forty. 287 00:15:25,480 --> 00:15:28,480 Speaker 2: Neil Savedra and The Fork Report today broadcasting live from 288 00:15:28,560 --> 00:15:30,360 Speaker 2: Marongo Casino Resortant, Spa. 289 00:15:30,800 --> 00:15:32,480 Speaker 1: Talking about the food scene. 290 00:15:32,200 --> 00:15:34,920 Speaker 2: Here and the layers of flavors that they bring where 291 00:15:34,920 --> 00:15:36,760 Speaker 2: you can get back to that. Excuse me in just 292 00:15:36,800 --> 00:15:40,120 Speaker 2: a moment, but I wanted to remind you about a 293 00:15:40,160 --> 00:15:42,440 Speaker 2: documentary that came out last at the end of last 294 00:15:42,480 --> 00:15:46,720 Speaker 2: year that was absolutely fantastic, called Bob Gerr Living by Design. 295 00:15:46,800 --> 00:15:50,120 Speaker 2: Of course, Bob's been on the show a bunch of times. 296 00:15:50,200 --> 00:15:53,800 Speaker 2: He is a legend and an amazing person. He was 297 00:15:54,160 --> 00:16:00,880 Speaker 2: absolutely pivotal in creating all the iconic things and attracts. 298 00:16:00,200 --> 00:16:02,280 Speaker 1: And things that you love at Disneyland. 299 00:16:02,080 --> 00:16:05,800 Speaker 2: The Monorail, the Man of Horn, Bob SLID's Topia cars, 300 00:16:06,760 --> 00:16:09,960 Speaker 2: the doom Buggies for the you know, Haunted Mansion. But 301 00:16:10,120 --> 00:16:13,320 Speaker 2: in addition to all of that, he's gone from his 302 00:16:13,480 --> 00:16:18,040 Speaker 2: love of vehicles into kind of a philosophical character. And 303 00:16:18,600 --> 00:16:21,600 Speaker 2: you can see the documentary. There is a screening going 304 00:16:21,640 --> 00:16:25,080 Speaker 2: on in Beverly Hills a week from today. Ernie Alonso 305 00:16:25,440 --> 00:16:29,360 Speaker 2: is on with us for a segment to just tell 306 00:16:29,360 --> 00:16:32,000 Speaker 2: you about what's going on and how you can get tickets. Ernie, 307 00:16:32,040 --> 00:16:33,760 Speaker 2: welcome to back to the Forkport. 308 00:16:35,280 --> 00:16:38,200 Speaker 8: Hey, Neil, thanks for having me on for work here. 309 00:16:39,720 --> 00:16:43,480 Speaker 2: So we love what you guys do and this this 310 00:16:43,560 --> 00:16:44,960 Speaker 2: movie was fantastic. 311 00:16:45,040 --> 00:16:47,320 Speaker 1: It's just this documentary is just a. 312 00:16:47,280 --> 00:16:52,280 Speaker 2: Really wonderful love letter to Bob and creativity itself. So 313 00:16:53,560 --> 00:16:56,560 Speaker 2: the next screenings in Beverly Hills. 314 00:16:56,760 --> 00:16:59,440 Speaker 8: Yeah, so you know, as you mentioned, you got to 315 00:16:59,480 --> 00:17:02,480 Speaker 8: see it in April when we premiered it in Glendale. 316 00:17:02,520 --> 00:17:05,080 Speaker 8: So this is our only this is only our second 317 00:17:05,240 --> 00:17:07,880 Speaker 8: LA screening that we're doing of the film. So it's 318 00:17:07,880 --> 00:17:11,680 Speaker 8: going to happen next Saturday, February the twenty eighth, and 319 00:17:12,680 --> 00:17:14,960 Speaker 8: it's going to be at the Fine Arts Theater in 320 00:17:15,000 --> 00:17:17,199 Speaker 8: Beverly Hills, and it's kind of a matinee. It's going 321 00:17:17,240 --> 00:17:19,879 Speaker 8: to start at three pm, and then Bob is actually 322 00:17:19,920 --> 00:17:22,120 Speaker 8: going to be there in person, which is pretty special. 323 00:17:22,560 --> 00:17:24,360 Speaker 8: After the film, he's going to be doing a live 324 00:17:24,600 --> 00:17:28,520 Speaker 8: Q and A with the audience, telling stories and if 325 00:17:28,560 --> 00:17:31,040 Speaker 8: any of your listeners have been to Disneyland, I'm sure 326 00:17:31,119 --> 00:17:35,040 Speaker 8: many of them have, they've definitely experienced something that he designed. 327 00:17:36,160 --> 00:17:39,080 Speaker 8: We're also going to have some autographed attraction posters and 328 00:17:39,200 --> 00:17:44,400 Speaker 8: vintage park memorbilia available in the lobby. Tickets are normally 329 00:17:45,440 --> 00:17:50,720 Speaker 8: thirty nine dollars, but if your listeners use code DCA 330 00:17:51,480 --> 00:17:55,560 Speaker 8: ten so DCA one zero at fandom productions dot com, 331 00:17:55,840 --> 00:17:59,720 Speaker 8: they'll get ten dollars off their ticket. Where somebody wants 332 00:17:59,720 --> 00:18:01,840 Speaker 8: to go, yeah, if somebody wants to go all in, 333 00:18:02,080 --> 00:18:04,879 Speaker 8: there's a VIP ticket where you get to meet Bob, 334 00:18:04,960 --> 00:18:07,440 Speaker 8: take a photo with him, and you'll receive an autographed 335 00:18:07,480 --> 00:18:11,480 Speaker 8: movie poster, a limited edition pen, and it's going to 336 00:18:11,520 --> 00:18:13,800 Speaker 8: be a really fun afternoon again. It's at three pm 337 00:18:13,920 --> 00:18:16,880 Speaker 8: next Saturday, February twenty eighth, at the Fine Arts Theater 338 00:18:17,080 --> 00:18:20,600 Speaker 8: in Beverly Hills, and tickets are at Fandomproductions dot com 339 00:18:20,920 --> 00:18:23,320 Speaker 8: and hopefully we'll get to see some of your listeners there. 340 00:18:23,760 --> 00:18:27,280 Speaker 1: Yeah, it just is one of those films. You know. 341 00:18:27,400 --> 00:18:31,200 Speaker 2: I've loved Bob for a long time and have known 342 00:18:31,320 --> 00:18:33,840 Speaker 2: many things about him and was surprised how much I 343 00:18:33,920 --> 00:18:38,600 Speaker 2: didn't know about him. That comes from the documentary and 344 00:18:38,640 --> 00:18:40,560 Speaker 2: then the Q and A. I got to tell you, 345 00:18:40,960 --> 00:18:46,240 Speaker 2: the film alone is a wonderful, wonderful, as I said, 346 00:18:46,320 --> 00:18:49,399 Speaker 2: love letter not only to Bob and his accomplishments, but 347 00:18:49,440 --> 00:18:57,119 Speaker 2: also to creativity, to ingenuity. It's very inspiring in that sense. 348 00:18:57,320 --> 00:19:01,399 Speaker 2: But to have the opportunity afterwards for a Q and A, 349 00:19:01,600 --> 00:19:06,720 Speaker 2: to me, that was such a cool experience to see 350 00:19:06,800 --> 00:19:10,479 Speaker 2: him answering this stuff off the cuff and really telling 351 00:19:10,520 --> 00:19:12,760 Speaker 2: some pretty neat stories. 352 00:19:14,000 --> 00:19:14,640 Speaker 1: About his life. 353 00:19:14,840 --> 00:19:18,760 Speaker 8: One of the time. Yeah, the fun thing is is 354 00:19:18,760 --> 00:19:21,000 Speaker 8: that it comes at a neat time because you know, 355 00:19:21,119 --> 00:19:25,600 Speaker 8: right now the park celebrating the seventieth anniversary, so it's 356 00:19:25,640 --> 00:19:27,560 Speaker 8: a really fun time to revisit a lot of that 357 00:19:27,600 --> 00:19:32,359 Speaker 8: original history of the park. And like I said, he's got, 358 00:19:32,640 --> 00:19:33,080 Speaker 8: you know. 359 00:19:33,240 --> 00:19:34,520 Speaker 1: Just the craziest stories. 360 00:19:34,560 --> 00:19:38,240 Speaker 8: One of the only guys still around luckily that we 361 00:19:38,280 --> 00:19:40,520 Speaker 8: still have with us that you know, was able to 362 00:19:40,600 --> 00:19:42,960 Speaker 8: interact with the Waltz and you know, work with him 363 00:19:42,960 --> 00:19:44,359 Speaker 8: for twelve years of his life. 364 00:19:45,000 --> 00:19:49,240 Speaker 2: So and then to go on and create other things 365 00:19:49,480 --> 00:19:54,199 Speaker 2: like at Universal Studios, the big forty foot animatronic of 366 00:19:54,720 --> 00:19:57,439 Speaker 2: King Kong, which was one of my favorites and unfortunately 367 00:19:57,480 --> 00:20:03,080 Speaker 2: it burned. But of all the things that he did, 368 00:20:03,440 --> 00:20:07,680 Speaker 2: you know, outside of that, like the pirate ship show 369 00:20:07,800 --> 00:20:10,320 Speaker 2: out in front of Treasure Island in Las Vegas, these 370 00:20:10,359 --> 00:20:11,560 Speaker 2: things that people may. 371 00:20:11,400 --> 00:20:14,320 Speaker 1: Not know is phenomenal. 372 00:20:14,400 --> 00:20:18,440 Speaker 8: Olympics coming up. Yeah, he did the closing ceremonies for 373 00:20:18,480 --> 00:20:22,440 Speaker 8: the nineteen eighty four Olympics. He did the flying saucer 374 00:20:22,680 --> 00:20:26,320 Speaker 8: that was at the closing of the Olympics, and yeah, 375 00:20:26,400 --> 00:20:28,760 Speaker 8: he's done so much and the film covers so much 376 00:20:28,880 --> 00:20:31,760 Speaker 8: more of his life besides the Disney. Disney of course 377 00:20:31,840 --> 00:20:35,439 Speaker 8: was a huge part, but you know, viewers are going 378 00:20:35,520 --> 00:20:37,359 Speaker 8: to find out a lot more about his life than 379 00:20:37,480 --> 00:20:38,160 Speaker 8: just Disney. 380 00:20:38,920 --> 00:20:44,280 Speaker 1: And a local boy too, I mean, you know, growing up. Yeah, and. 381 00:20:45,800 --> 00:20:51,040 Speaker 2: Even his family home and many of these things are 382 00:20:51,040 --> 00:20:54,520 Speaker 2: in there, and it's just, I don't know, very inspirational 383 00:20:54,560 --> 00:20:54,800 Speaker 2: to me. 384 00:20:54,960 --> 00:20:56,800 Speaker 1: I found him and I know you do too. 385 00:20:57,119 --> 00:21:00,359 Speaker 2: One of the things that I love and respect you 386 00:21:00,840 --> 00:21:04,600 Speaker 2: is your partnership with him and making sure that these 387 00:21:04,720 --> 00:21:11,000 Speaker 2: wonderfully curated life experiences are shared with people, because like 388 00:21:11,040 --> 00:21:17,399 Speaker 2: you said, he's a special, special, wisdom filled individual. 389 00:21:16,840 --> 00:21:20,200 Speaker 1: Just in his own right outside of his creative. 390 00:21:19,840 --> 00:21:24,359 Speaker 8: Side, and he just he just loves interacting with, you know, 391 00:21:24,440 --> 00:21:27,280 Speaker 8: people who are fond of his work, and he loves 392 00:21:27,280 --> 00:21:30,880 Speaker 8: sharing his knowledge, and he's just he's just been such 393 00:21:30,880 --> 00:21:33,560 Speaker 8: a blessing and such a special part of my life 394 00:21:33,560 --> 00:21:38,920 Speaker 8: these passing ten years. It's been it's been amazing. But yeah, 395 00:21:38,960 --> 00:21:43,080 Speaker 8: so we're looking forward to this next screening a week 396 00:21:43,119 --> 00:21:43,639 Speaker 8: from today. 397 00:21:45,080 --> 00:21:48,159 Speaker 2: So again it's in Beverly Hills, and I'm saying, I 398 00:21:48,200 --> 00:21:50,080 Speaker 2: know we've got a lot of listeners in Orange County 399 00:21:50,119 --> 00:21:52,360 Speaker 2: and it has screened there. But you know what you're 400 00:21:52,359 --> 00:21:55,159 Speaker 2: looking for a nice drive, plenty of great place to 401 00:21:55,200 --> 00:21:58,840 Speaker 2: go to eat afterwards. Like you said, it's sort of 402 00:21:58,840 --> 00:22:01,480 Speaker 2: a matinee. It's at three clock that it's a great 403 00:22:01,520 --> 00:22:05,879 Speaker 2: opportunity for a little drive and to go see it, 404 00:22:06,040 --> 00:22:11,879 Speaker 2: experience a really great film and see this this master 405 00:22:11,960 --> 00:22:16,840 Speaker 2: of thought and creativity in person and ask questions. So again, 406 00:22:17,040 --> 00:22:20,520 Speaker 2: Beverly Hills, tell everybody where they can get tickets. 407 00:22:22,240 --> 00:22:24,600 Speaker 1: You can get tickets at yeah, at. 408 00:22:24,520 --> 00:22:27,159 Speaker 8: Fandom productions dot com and if you go to the 409 00:22:27,240 --> 00:22:29,840 Speaker 8: events tab at the top of the page, it's the 410 00:22:29,880 --> 00:22:34,320 Speaker 8: first event that's listed and then tickets are thirty nine 411 00:22:34,359 --> 00:22:37,280 Speaker 8: dollars and so you'll get them for twenty nine dollars 412 00:22:37,320 --> 00:22:40,920 Speaker 8: if you use discount code d c A deals and 413 00:22:41,000 --> 00:22:45,240 Speaker 8: dogs c A ten and I'll give you ten dollars 414 00:22:45,240 --> 00:22:48,520 Speaker 8: off of that ticket. And yeah, hopefully you'll be able 415 00:22:48,560 --> 00:22:51,719 Speaker 8: to make it. If not, we're planning some other screenings 416 00:22:51,760 --> 00:22:54,720 Speaker 8: later in the year, probably going back to Bowers Museum 417 00:22:54,800 --> 00:22:55,640 Speaker 8: in Santa Ana. 418 00:22:56,280 --> 00:22:57,720 Speaker 1: I'll be wonderful this one. 419 00:22:58,040 --> 00:23:01,600 Speaker 8: Bob will definitely be at and it'll be a great, 420 00:23:02,320 --> 00:23:03,639 Speaker 8: a great opportunity to meet. 421 00:23:03,520 --> 00:23:05,000 Speaker 1: Them there again. 422 00:23:05,160 --> 00:23:08,919 Speaker 2: It's Bob ger Living by Design. That's going to be Saturday, 423 00:23:09,000 --> 00:23:12,560 Speaker 2: February twenty eight, three pm to six pm eight five 424 00:23:12,840 --> 00:23:16,320 Speaker 2: five six Wilshire Boulevard in Beverly Hills. You can click 425 00:23:16,480 --> 00:23:20,040 Speaker 2: you go to Fandomproductions dot com. You can see events 426 00:23:20,119 --> 00:23:23,879 Speaker 2: click on there and people can find out there and 427 00:23:23,920 --> 00:23:27,760 Speaker 2: you know what, Hey, Mario, can you open the phone 428 00:23:27,800 --> 00:23:29,800 Speaker 2: line so we can maybe give away a couple of 429 00:23:29,840 --> 00:23:32,200 Speaker 2: these tickets as well by. 430 00:23:32,080 --> 00:23:34,600 Speaker 8: Some pairs of passes would be great. 431 00:23:35,119 --> 00:23:37,320 Speaker 2: So we'll open up the phone lines right now eight 432 00:23:37,480 --> 00:23:41,040 Speaker 2: hundred five to zero one five three four, eight hundred 433 00:23:41,119 --> 00:23:44,879 Speaker 2: five two zero one five three four. How many pairs 434 00:23:44,880 --> 00:23:45,960 Speaker 2: would you like to give out? 435 00:23:46,000 --> 00:23:46,200 Speaker 1: Sir? 436 00:23:47,920 --> 00:23:48,119 Speaker 2: We do? 437 00:23:48,240 --> 00:23:49,639 Speaker 8: Why don't we do five pairs? 438 00:23:49,800 --> 00:23:55,440 Speaker 2: That's excellent, five pairs of tickets, and so that will 439 00:23:55,440 --> 00:23:59,600 Speaker 2: be callers one through five one two three four five. 440 00:24:00,080 --> 00:24:03,560 Speaker 2: Each caller will get a pair of tickets for next Saturday, 441 00:24:03,560 --> 00:24:07,000 Speaker 2: February twenty eight, three pm to six pm. Don't worry, 442 00:24:07,040 --> 00:24:10,520 Speaker 2: you could podcast the four Report afterwards. Eight five five 443 00:24:10,680 --> 00:24:16,480 Speaker 2: six Wilsherre Boulevard at Beverly Hills and eight hundred and 444 00:24:16,560 --> 00:24:19,280 Speaker 2: five to zero one five three four is the number number. 445 00:24:19,359 --> 00:24:23,959 Speaker 2: Caller one two three, four and five. Give your information 446 00:24:24,480 --> 00:24:27,640 Speaker 2: tomorrow and we'll get it to Ernie and make sure. 447 00:24:27,400 --> 00:24:29,399 Speaker 1: That you're taking care of. 448 00:24:29,560 --> 00:24:32,000 Speaker 2: If you'd like to get tickets and you don't win, 449 00:24:32,200 --> 00:24:34,680 Speaker 2: just go to Fandomproductions dot com. 450 00:24:34,320 --> 00:24:36,080 Speaker 1: Go to the events and you can get. 451 00:24:35,880 --> 00:24:42,919 Speaker 2: Tickets there DCA ten like Disney California Adventure DCA tenactly. 452 00:24:43,800 --> 00:24:47,320 Speaker 2: We'll get you the ten percent discount or the ten 453 00:24:47,359 --> 00:24:52,359 Speaker 2: dollars off rather discount there and go see it. It 454 00:24:52,480 --> 00:24:56,439 Speaker 2: really really is wonderful and meeting Bob is a treat. 455 00:24:56,480 --> 00:24:57,400 Speaker 1: He's a real treasure. 456 00:24:57,840 --> 00:25:00,280 Speaker 2: Ernie, thanks so much for taking time to pop on 457 00:25:00,440 --> 00:25:01,560 Speaker 2: and for you generals, you. 458 00:25:01,560 --> 00:25:03,240 Speaker 8: Know, is being so supportive. 459 00:25:04,119 --> 00:25:04,639 Speaker 1: We love you. 460 00:25:04,720 --> 00:25:07,400 Speaker 8: We thank you so much. And uh yeah, we're looking 461 00:25:07,400 --> 00:25:09,120 Speaker 8: forward to seeing some of your listeners next week. 462 00:25:09,680 --> 00:25:12,399 Speaker 1: Wow, I love you too, Pal and everything that you do. 463 00:25:12,600 --> 00:25:16,920 Speaker 1: Bob's a real treasure and all the stuff. 464 00:25:16,600 --> 00:25:19,160 Speaker 2: You do with the you know, the Orange County, Haunted 465 00:25:19,200 --> 00:25:21,560 Speaker 2: Orange County and all that stuff really cool things for 466 00:25:21,600 --> 00:25:24,840 Speaker 2: people here in Sokyl. Again, Ernie Alonzo, thanks so much, buddy. 467 00:25:24,880 --> 00:25:28,320 Speaker 2: We'll talk to you again soon. Okay, all right you 468 00:25:28,400 --> 00:25:31,320 Speaker 2: good luck to everybody, and that is calling in. We'll 469 00:25:31,320 --> 00:25:34,160 Speaker 2: be back more as we broadcast live from Morongo Casino 470 00:25:34,200 --> 00:25:38,719 Speaker 2: Resort and spa. More food talk, more excellent restaurants and 471 00:25:38,800 --> 00:25:40,960 Speaker 2: foods and sweets and everything else here, So. 472 00:25:41,000 --> 00:25:42,040 Speaker 1: Go no where. 473 00:25:43,000 --> 00:25:46,000 Speaker 6: You're listening to The Fork Report with Nil Savedra on 474 00:25:46,080 --> 00:25:48,560 Speaker 6: demand from KFI AM six forty. 475 00:25:51,080 --> 00:25:53,720 Speaker 1: I am your well fed host, Neil Savadra. How do 476 00:25:53,920 --> 00:25:54,199 Speaker 1: you do? 477 00:25:54,359 --> 00:25:59,200 Speaker 2: Thanks for hanging out on this Saturday. We're here every 478 00:25:59,200 --> 00:26:04,359 Speaker 2: single Saturday. From two to five, just enjoying food, celebrating food. 479 00:26:04,400 --> 00:26:07,320 Speaker 2: What we don't normally get to do is broadcast live 480 00:26:07,440 --> 00:26:11,280 Speaker 2: from Marongo Casino Resort and spa. So we don't normally 481 00:26:11,480 --> 00:26:14,359 Speaker 2: invite people because we're you know, sitting in a corner 482 00:26:14,400 --> 00:26:16,800 Speaker 2: just doing the show. We really want to bring Maroano 483 00:26:16,840 --> 00:26:19,320 Speaker 2: to you. However, if you are in the neighborhood, please 484 00:26:19,359 --> 00:26:21,480 Speaker 2: combine and say hi. Many of you haven't and it's 485 00:26:21,520 --> 00:26:24,240 Speaker 2: always a treat for me to get a chance to 486 00:26:24,280 --> 00:26:27,080 Speaker 2: meet you and also pitch some of the places to 487 00:26:27,119 --> 00:26:30,240 Speaker 2: eat here. Well we'll do you know, next time, we'll 488 00:26:30,240 --> 00:26:33,480 Speaker 2: have to do a chef's table again, so that's always fun. 489 00:26:33,480 --> 00:26:35,760 Speaker 2: We did a chef's table and that way you're here 490 00:26:35,840 --> 00:26:37,320 Speaker 2: and you get to eat with us, and it's a 491 00:26:37,359 --> 00:26:40,119 Speaker 2: good time had by all. I also want to remind 492 00:26:40,160 --> 00:26:43,080 Speaker 2: you that we popped on and did a little live 493 00:26:43,280 --> 00:26:46,480 Speaker 2: hit on Instagram at Fork Reporter, So if you're not 494 00:26:46,560 --> 00:26:49,399 Speaker 2: joining us there, please do at Fork Reporter on Instagram. 495 00:26:49,880 --> 00:26:51,959 Speaker 2: So we went live for a little bit, but I 496 00:26:52,040 --> 00:26:54,920 Speaker 2: was asked for more pictures. I just posted a picture 497 00:26:58,040 --> 00:27:04,280 Speaker 2: of the brisket mac and so I'm gonna encourage you 498 00:27:04,480 --> 00:27:08,840 Speaker 2: to co check that out on Instagram. It is really 499 00:27:09,320 --> 00:27:14,840 Speaker 2: really ridiculous. That texture is one of my favorite textures 500 00:27:14,840 --> 00:27:18,520 Speaker 2: of mac and cheese, where it's thick and it adheres 501 00:27:18,560 --> 00:27:21,600 Speaker 2: to the pasta, and this has brisket on top, and 502 00:27:21,640 --> 00:27:24,240 Speaker 2: then on top of the brisket you have the fried 503 00:27:24,440 --> 00:27:27,040 Speaker 2: onion strings on there. 504 00:27:27,400 --> 00:27:29,040 Speaker 1: Good night, Irene man. 505 00:27:29,720 --> 00:27:33,320 Speaker 2: That thing's fantastic, all right, So with us, Chef Damien 506 00:27:33,400 --> 00:27:36,360 Speaker 2: had to Chef Damien Stanley, who's the executive chef, had 507 00:27:36,359 --> 00:27:38,439 Speaker 2: to get back to work and be all bossity boss 508 00:27:39,000 --> 00:27:43,600 Speaker 2: all hefe and go do his thing. But Chef Jerome 509 00:27:44,280 --> 00:27:46,680 Speaker 2: it's still with us, and Chef Ron joins us. 510 00:27:46,840 --> 00:27:47,520 Speaker 1: What's your last name? 511 00:27:47,600 --> 00:27:51,359 Speaker 2: Ron Arnold? Arnold, Ron Arnold. You've not been with us 512 00:27:51,400 --> 00:27:52,439 Speaker 2: on the show before, have you? 513 00:27:52,440 --> 00:27:52,560 Speaker 6: Now? 514 00:27:52,600 --> 00:27:54,840 Speaker 1: I have it? Well, welcome, it's nice to meet you. 515 00:27:55,000 --> 00:27:59,399 Speaker 1: Nice to see you. And are you working upstairs at Colo? 516 00:27:59,600 --> 00:28:01,280 Speaker 2: I am and so I just started about a month 517 00:28:01,320 --> 00:28:04,080 Speaker 2: ago and you took over for this guy here I did. 518 00:28:04,880 --> 00:28:06,520 Speaker 2: Is that awkward now when you see him? 519 00:28:06,640 --> 00:28:09,360 Speaker 9: No, he's great. It's not awkward at all. He makes 520 00:28:09,400 --> 00:28:12,000 Speaker 9: it very very comfortable, very nice. 521 00:28:12,160 --> 00:28:14,560 Speaker 2: You like if he starts getting too close, you go, hey, 522 00:28:14,640 --> 00:28:19,160 Speaker 2: it's mine now, okay, no, no, no, no, yeah, well 523 00:28:20,560 --> 00:28:24,120 Speaker 2: I just was curious Jerome. 524 00:28:24,280 --> 00:28:26,600 Speaker 1: Maybe he comes up and he says it's still mine 525 00:28:26,720 --> 00:28:30,560 Speaker 1: and you go, well, no, do you leave him? Let 526 00:28:30,680 --> 00:28:33,800 Speaker 1: him be his? Yeah, you know, I just you know, 527 00:28:33,960 --> 00:28:36,200 Speaker 1: for the first you know, you're out there. 528 00:28:36,160 --> 00:28:38,480 Speaker 4: Yes, for the first couple of weeks, you know, just 529 00:28:40,240 --> 00:28:42,200 Speaker 4: gave him the keys, show him around, you know. 530 00:28:42,720 --> 00:28:44,520 Speaker 1: And that's nice because that probably doesn't happen at a 531 00:28:44,560 --> 00:28:47,520 Speaker 1: lot of restaurants. There. You go in and you go 532 00:28:47,600 --> 00:28:48,560 Speaker 1: in cold. 533 00:28:48,600 --> 00:28:52,240 Speaker 4: Yes, so no cold, nice and lukewarm. Get him warmed 534 00:28:52,240 --> 00:28:55,520 Speaker 4: down and like here, chef, it's your baby, so. 535 00:28:56,080 --> 00:28:58,160 Speaker 1: Here you go. That's wonderful. 536 00:28:58,360 --> 00:29:02,440 Speaker 2: So chef is with us, and he's at Colo, and 537 00:29:02,560 --> 00:29:05,120 Speaker 2: Cello is I mean, it's. 538 00:29:04,960 --> 00:29:05,680 Speaker 1: A crown jewel. 539 00:29:06,280 --> 00:29:12,400 Speaker 2: The from the environment and the atmosphere, the view, all 540 00:29:12,520 --> 00:29:15,880 Speaker 2: those things. Let's talk through the menu a little bit. 541 00:29:16,160 --> 00:29:19,120 Speaker 2: What are you excited for people to try? What experience 542 00:29:19,160 --> 00:29:20,560 Speaker 2: do you want them to have at Coello? 543 00:29:21,720 --> 00:29:24,720 Speaker 10: So I would say the experience is, you know, we 544 00:29:24,960 --> 00:29:28,280 Speaker 10: really want to show our hospitality up there. It's a 545 00:29:28,280 --> 00:29:31,480 Speaker 10: beautiful dining room and I really want to showcase the 546 00:29:31,560 --> 00:29:32,120 Speaker 10: dining room. 547 00:29:32,160 --> 00:29:34,840 Speaker 9: I love food, the entertainment and everything. 548 00:29:35,880 --> 00:29:39,280 Speaker 2: It's funny, chef, just as I asked that about what 549 00:29:39,280 --> 00:29:41,960 Speaker 2: what what do you want them to experience? The plates 550 00:29:42,000 --> 00:29:44,880 Speaker 2: were dropped in front of us and you have this 551 00:29:45,920 --> 00:29:50,959 Speaker 2: gorgeous tomahawk ribbi that came to the table perfectly cooked 552 00:29:50,960 --> 00:29:53,560 Speaker 2: and sliced with a slab of butter on top. 553 00:29:54,160 --> 00:29:56,920 Speaker 1: Holy smokes, tell us about that tomahawk. 554 00:29:57,960 --> 00:30:00,000 Speaker 9: So it's a it's a prime. 555 00:30:01,320 --> 00:30:04,640 Speaker 10: We first we grill it with our special seasoning that 556 00:30:04,680 --> 00:30:06,400 Speaker 10: we have a little bit of. 557 00:30:07,880 --> 00:30:10,920 Speaker 1: Phone What am I looking for? A shaft of bone marraw, Yes, 558 00:30:11,640 --> 00:30:12,480 Speaker 1: a little bone marraw. 559 00:30:13,240 --> 00:30:16,040 Speaker 10: And then we just rose up to tamp whatever temp 560 00:30:16,080 --> 00:30:18,400 Speaker 10: we want, finish, a little bit of butter, and that 561 00:30:18,400 --> 00:30:19,560 Speaker 10: little chippolini on them. 562 00:30:19,760 --> 00:30:23,360 Speaker 1: Oh, it's stunning. I love. 563 00:30:23,800 --> 00:30:29,120 Speaker 2: That is pure confidence in a steakhouse. That is Listen, 564 00:30:29,200 --> 00:30:31,960 Speaker 2: we're gonna put the meat forward. We're going to garnish 565 00:30:32,000 --> 00:30:35,000 Speaker 2: it in a way that still lets the meat beforeward. 566 00:30:35,320 --> 00:30:37,920 Speaker 2: That little onion on the side to give you just 567 00:30:38,000 --> 00:30:42,840 Speaker 2: that a little bit of extra acidity. The bone has been, 568 00:30:43,560 --> 00:30:47,280 Speaker 2: you know, perfectly carved away. The meat is sliced against 569 00:30:47,320 --> 00:30:50,640 Speaker 2: the grain, and it's presented in a way where it 570 00:30:50,720 --> 00:30:52,920 Speaker 2: is it is the star. 571 00:30:53,240 --> 00:30:53,560 Speaker 1: Yes. 572 00:30:53,920 --> 00:30:57,040 Speaker 4: Wow, So yes, this piece of meat neil. So it's 573 00:30:57,080 --> 00:30:59,800 Speaker 4: the same like the process we're talking about the subde. 574 00:31:00,480 --> 00:31:02,480 Speaker 4: So it's a Soviet piss. I mean it should just 575 00:31:02,600 --> 00:31:06,520 Speaker 4: melting them out. And then we remove it from that bag, 576 00:31:06,720 --> 00:31:09,040 Speaker 4: the crowd fat bag we get. We do the beef 577 00:31:09,080 --> 00:31:12,040 Speaker 4: tallow dress some beef tallow, and we put on our 578 00:31:12,160 --> 00:31:13,680 Speaker 4: awesome steakhou. 579 00:31:13,920 --> 00:31:16,720 Speaker 2: That's yeah, I'm trying to help you out. But beef 580 00:31:16,760 --> 00:31:19,400 Speaker 2: tallow makes sense. You're giving you a little fat bass, 581 00:31:19,720 --> 00:31:22,560 Speaker 2: yeah before it goes in. Yeah, gotcha, that makes sense. 582 00:31:22,880 --> 00:31:25,320 Speaker 2: But you know what's you know funny that beef tallow 583 00:31:25,400 --> 00:31:28,920 Speaker 2: does have that kind of uh, thicker texture. 584 00:31:28,680 --> 00:31:29,560 Speaker 1: Like bone marrow. 585 00:31:29,560 --> 00:31:32,240 Speaker 2: Would that that that that beef butter we all love 586 00:31:32,360 --> 00:31:32,760 Speaker 2: so much. 587 00:31:32,920 --> 00:31:35,280 Speaker 4: So we use all the trimmings from the tomahawk to 588 00:31:35,320 --> 00:31:38,320 Speaker 4: make that beef dollo, render all that fat, cool it down, 589 00:31:38,360 --> 00:31:40,160 Speaker 4: and that's where we get the beef tallow to quote it, 590 00:31:40,280 --> 00:31:42,640 Speaker 4: sort of the seasoning sits on it. 591 00:31:42,800 --> 00:31:43,680 Speaker 1: Oh my gosh. 592 00:31:43,720 --> 00:31:47,720 Speaker 2: And there's the beef tallow by itself is just an 593 00:31:47,840 --> 00:31:50,000 Speaker 2: altogether different experience. 594 00:31:50,160 --> 00:31:52,640 Speaker 1: Yes, and this here, chef. 595 00:31:52,600 --> 00:31:54,840 Speaker 9: So this is a whip rakata. So I made this 596 00:31:54,920 --> 00:31:56,040 Speaker 9: rikata myself. 597 00:31:56,400 --> 00:31:58,720 Speaker 10: So it's fresh for Kada that I whipped, uh, and 598 00:31:58,800 --> 00:31:59,840 Speaker 10: then I made the facaca. 599 00:32:00,160 --> 00:32:01,800 Speaker 9: It's a twenty four hour ferment that I do. 600 00:32:02,040 --> 00:32:04,560 Speaker 1: Oh my god, look at those air pockets. 601 00:32:04,640 --> 00:32:06,560 Speaker 10: And then I really wanted to get it seasonally, so 602 00:32:06,600 --> 00:32:10,480 Speaker 10: I did some strawberries because it's you know, February Valentine. Yeah, yeah, 603 00:32:10,600 --> 00:32:12,800 Speaker 10: a little bit of orange because citrus is blowing up 604 00:32:12,840 --> 00:32:16,960 Speaker 10: right now. And for the acidity, little balsama glaze and 605 00:32:17,040 --> 00:32:20,520 Speaker 10: a little cilantro cause cilantro and strawberries go really well together. 606 00:32:20,600 --> 00:32:23,840 Speaker 2: Oh yeah, yeah, I like that combination myself. All right, 607 00:32:23,880 --> 00:32:26,040 Speaker 2: stick around, We're gonna come back. We're going to talk more. 608 00:32:26,720 --> 00:32:30,920 Speaker 2: Chatting with the chef's Jerome and Chef Ron. We're talking 609 00:32:30,920 --> 00:32:36,280 Speaker 2: about Clo, which is a prestigious, a worn witting, beautiful, 610 00:32:36,480 --> 00:32:40,320 Speaker 2: beautiful restaurant here av Morango Casino Resort and spa. Yet 611 00:32:40,360 --> 00:32:42,960 Speaker 2: another reason to come out here, spend the day and 612 00:32:43,160 --> 00:32:43,920 Speaker 2: enjoy yourself. 613 00:32:44,000 --> 00:32:45,040 Speaker 1: So go nowhere. 614 00:32:45,040 --> 00:32:47,320 Speaker 2: We've got more to get into The four Report on 615 00:32:47,440 --> 00:32:50,840 Speaker 2: Neil Sevadra KFI AM six forty heard everywhere on the 616 00:32:50,880 --> 00:32:54,959 Speaker 2: iHeart radio app. You've been listening to the four Report. 617 00:32:55,120 --> 00:32:57,560 Speaker 2: You can always hear us live on KFI am six 618 00:32:57,600 --> 00:33:01,040 Speaker 2: forty two to five pm on Saturday, at anytime on 619 00:33:01,240 --> 00:33:03,240 Speaker 2: demand on the iHeartRadio app.