1 00:00:00,280 --> 00:00:03,280 Speaker 1: You're listening to The Fork Report with Nil Savedra on 2 00:00:03,400 --> 00:00:05,840 Speaker 1: demand from KFI AM six forty. 3 00:00:07,600 --> 00:00:12,280 Speaker 2: Happy Saturday to you, Rainy one. Indeed, you are listening 4 00:00:12,320 --> 00:00:16,320 Speaker 2: to the Fork Report. We basically just celebrate food every Saturday. 5 00:00:16,360 --> 00:00:19,080 Speaker 2: Celebrate food, the people that make it, the culture behind it. 6 00:00:19,400 --> 00:00:23,200 Speaker 2: And I'm always happy to be with you. Who am I? Oh, 7 00:00:23,239 --> 00:00:26,280 Speaker 2: I'm so glad you asked. I'm your friendly neighborhood Fork 8 00:00:26,320 --> 00:00:30,840 Speaker 2: Reporter Nil Savedra. How do you do all right? So 9 00:00:31,040 --> 00:00:34,240 Speaker 2: every year we talk about Thanksgiving. Of course, that's kind 10 00:00:34,280 --> 00:00:37,400 Speaker 2: of our big day when it comes to food and baking, 11 00:00:37,440 --> 00:00:39,760 Speaker 2: the holidays all the way around. And one of the 12 00:00:39,800 --> 00:00:43,720 Speaker 2: places that we've had a great relationship with for all 13 00:00:43,800 --> 00:00:46,319 Speaker 2: these years has been Tally Ran down the street from 14 00:00:46,320 --> 00:00:49,640 Speaker 2: the station in Burbank, and it's been around for a 15 00:00:49,680 --> 00:00:52,680 Speaker 2: long time, family owned, and you know, I'm a sucker 16 00:00:52,680 --> 00:00:55,760 Speaker 2: for that. I just love when things continue to have 17 00:00:55,840 --> 00:01:00,760 Speaker 2: the spirit of connectivity and love and focus that you 18 00:01:00,880 --> 00:01:04,080 Speaker 2: get from family owned places like that. The food is 19 00:01:04,160 --> 00:01:07,920 Speaker 2: wonderful handle and I just had breakfast there the other day. 20 00:01:08,560 --> 00:01:13,920 Speaker 2: And the station we often will send their wonderful plates 21 00:01:13,959 --> 00:01:16,120 Speaker 2: for Thanksgiving to the people that are working here at 22 00:01:16,160 --> 00:01:20,200 Speaker 2: the station on Thanksgiving as well. So without further ado, 23 00:01:20,400 --> 00:01:22,720 Speaker 2: I want to bring back to the program Karen Ross, 24 00:01:22,720 --> 00:01:25,840 Speaker 2: owner and wonderful human being and her own right there 25 00:01:25,840 --> 00:01:27,560 Speaker 2: at Tallyrand. Karen, how are you. 26 00:01:28,560 --> 00:01:31,600 Speaker 3: I'm good. Now that's quite an entrance. Thank you so much. 27 00:01:31,640 --> 00:01:33,199 Speaker 3: You're very gracious. I'm good. 28 00:01:33,280 --> 00:01:36,360 Speaker 2: Oh, we love you. You're so kind and I always 29 00:01:36,400 --> 00:01:39,279 Speaker 2: like seeing your smiling face. And you and your husband 30 00:01:39,319 --> 00:01:42,080 Speaker 2: were so kind. We're at Handle and I were having 31 00:01:42,120 --> 00:01:47,240 Speaker 2: breakfast and the waitress came over and she said, I 32 00:01:47,280 --> 00:01:51,040 Speaker 2: got some good news. You guys aren't paying, which was unnecessary, 33 00:01:51,080 --> 00:01:51,960 Speaker 2: but very very much. 34 00:01:52,040 --> 00:01:54,400 Speaker 3: You're a dear friend. You're a dear friend to tally Rand. 35 00:01:54,440 --> 00:01:56,800 Speaker 3: You've been with us for a long time. You helped 36 00:01:56,840 --> 00:02:00,720 Speaker 3: us celebrate our sixtieth anniversary. You know, we love you 37 00:02:00,800 --> 00:02:03,200 Speaker 3: and love all people. KFI. I'm just grateful to be 38 00:02:03,280 --> 00:02:05,120 Speaker 3: part of the Burvery community. 39 00:02:05,560 --> 00:02:07,280 Speaker 2: You know what's funny, I've been going there for a 40 00:02:07,320 --> 00:02:10,239 Speaker 2: bazillion years. I've had so many different things on the menu. 41 00:02:10,400 --> 00:02:12,000 Speaker 2: I think it was the first time I had one 42 00:02:12,080 --> 00:02:12,800 Speaker 2: year waffles. 43 00:02:13,639 --> 00:02:19,240 Speaker 3: Holy well, oh my good old waffle, you know, yeah, 44 00:02:19,760 --> 00:02:21,720 Speaker 3: oh my gosh, Handle and I bit into it. 45 00:02:21,760 --> 00:02:24,359 Speaker 2: We're like, what, how come we don't have this? All 46 00:02:24,440 --> 00:02:26,760 Speaker 2: the time I thought about it, I think I dreamed 47 00:02:26,760 --> 00:02:31,760 Speaker 2: that night of it. AnyWho, let's talk Thanksgiving. Tell everybody 48 00:02:31,840 --> 00:02:34,000 Speaker 2: a little bit about telling Rand if they don't know 49 00:02:34,400 --> 00:02:36,679 Speaker 2: a tiny bit of its history, and then let's talk 50 00:02:36,760 --> 00:02:39,200 Speaker 2: okay literally turkey, Okay. 51 00:02:39,280 --> 00:02:41,799 Speaker 3: Well, my parents, Allan Doors Thomas open Tally ran in 52 00:02:41,840 --> 00:02:44,799 Speaker 3: nineteen fifty nine. They were a very young couple and 53 00:02:45,240 --> 00:02:48,360 Speaker 3: both came from parents who had restaurants in Saint Cloud, 54 00:02:48,360 --> 00:02:52,640 Speaker 3: Minnesota and Detroit, Michigan. They landed in Burbank and opened 55 00:02:52,680 --> 00:02:55,520 Speaker 3: a small little diner and it was literally one room 56 00:02:55,560 --> 00:02:59,239 Speaker 3: and a counter, and then through the years they expanded. 57 00:02:59,600 --> 00:03:02,440 Speaker 3: We've had a lot of family that's worked there through 58 00:03:02,480 --> 00:03:05,400 Speaker 3: the years. We have my brother Mark Thomas, who just 59 00:03:05,440 --> 00:03:08,079 Speaker 3: retired this year. He spent fifty two years at the restaurant. 60 00:03:08,440 --> 00:03:10,640 Speaker 3: I partnered with him for thirty eight of those years. 61 00:03:10,800 --> 00:03:13,600 Speaker 3: And we have a heck of a crew that's been 62 00:03:13,639 --> 00:03:16,640 Speaker 3: with us. You know, our bartender, Benji just retired. He 63 00:03:16,680 --> 00:03:21,400 Speaker 3: was with us forty seven years. Quite amazing, and so 64 00:03:21,440 --> 00:03:23,760 Speaker 3: now we're kind of transitioning a bit. My daughter Katie 65 00:03:24,000 --> 00:03:27,000 Speaker 3: just joined me into the business. She joined me in July. 66 00:03:27,680 --> 00:03:30,040 Speaker 3: And the full circle moment in that is that I 67 00:03:30,080 --> 00:03:31,920 Speaker 3: was twenty six years old when I came in the 68 00:03:31,919 --> 00:03:34,920 Speaker 3: family business. So kind of a cool experience that we're 69 00:03:34,920 --> 00:03:38,640 Speaker 3: having right at the moment working it together, very special, 70 00:03:38,800 --> 00:03:44,160 Speaker 3: and we're gearing out for you know, another hopefully great 71 00:03:44,200 --> 00:03:47,040 Speaker 3: Thanksgiving Day and we look forward to serving up a 72 00:03:47,080 --> 00:03:47,800 Speaker 3: lot of turkey. 73 00:03:48,640 --> 00:03:51,600 Speaker 2: On many occasions, I've been the one to you know, 74 00:03:51,720 --> 00:03:55,480 Speaker 2: volunteer to go pick up for the crew on Thanksgiving 75 00:03:55,720 --> 00:04:01,280 Speaker 2: and seeing what it's like there and holy smokes, how 76 00:04:01,320 --> 00:04:05,760 Speaker 2: many how many turkeys? How many dishes? How many people 77 00:04:05,760 --> 00:04:10,600 Speaker 2: are you serving inside and takeout? On Thanksgiving Day? 78 00:04:11,000 --> 00:04:13,080 Speaker 3: Well, we're probably going to roast up about thirty six 79 00:04:13,120 --> 00:04:16,880 Speaker 3: hundred pounds of turkey, about a thousand pounds of potatoes, 80 00:04:17,640 --> 00:04:22,040 Speaker 3: gallons and gallons of our homemade turkey, gravy, our homemade stuffing. 81 00:04:23,680 --> 00:04:26,400 Speaker 3: It's it's a well oiled machine. At this point. We 82 00:04:26,440 --> 00:04:28,040 Speaker 3: have a lot of our staff that has been with 83 00:04:28,080 --> 00:04:30,360 Speaker 3: us for a lot of years in the back kitchen, 84 00:04:30,440 --> 00:04:34,240 Speaker 3: Mark orchestras an incredible crew that now without his leadership, 85 00:04:34,279 --> 00:04:35,919 Speaker 3: is now ready to kind of take the reins and 86 00:04:35,960 --> 00:04:39,680 Speaker 3: go on. And you know, it just it's a lot 87 00:04:39,720 --> 00:04:42,359 Speaker 3: of prep, but each year we learn a little bit more. 88 00:04:43,120 --> 00:04:46,080 Speaker 3: The interesting thing was during COVID, obviously we all went 89 00:04:46,120 --> 00:04:47,839 Speaker 3: to take out right that first year, we had a 90 00:04:47,880 --> 00:04:50,440 Speaker 3: crazy long line around a business and we did all 91 00:04:50,480 --> 00:04:53,400 Speaker 3: take out. Now, equally we do a lot of diyning in, 92 00:04:53,480 --> 00:04:55,400 Speaker 3: we'll serve you know, a lot of people dining in, 93 00:04:55,480 --> 00:04:59,840 Speaker 3: but equally but probably more, we'll do takeout, and we 94 00:05:00,120 --> 00:05:02,720 Speaker 3: a great little system. May come in ordered the front 95 00:05:02,760 --> 00:05:06,119 Speaker 3: desk in person, literally within I would say ten minutes, 96 00:05:06,160 --> 00:05:09,480 Speaker 3: you are on your way back to your home. It's 97 00:05:09,800 --> 00:05:11,440 Speaker 3: you may wait in line for a bit before you 98 00:05:11,480 --> 00:05:14,080 Speaker 3: get to us, but once you're at the desk ordering, 99 00:05:14,520 --> 00:05:16,039 Speaker 3: you'll be on your way pretty darn quick. 100 00:05:16,839 --> 00:05:20,600 Speaker 2: It is incredibly a well oiled machine. 101 00:05:20,720 --> 00:05:21,320 Speaker 3: You have. 102 00:05:22,839 --> 00:05:24,839 Speaker 2: You have grills and the like in the back too, 103 00:05:25,000 --> 00:05:26,680 Speaker 2: or roasters in the back as well. 104 00:05:26,920 --> 00:05:29,560 Speaker 3: Right, we do we do? Yes, you bet we're cooking. 105 00:05:29,680 --> 00:05:31,760 Speaker 3: You know, twenty four to seven, those last couple of days, 106 00:05:31,839 --> 00:05:35,680 Speaker 3: and you know our cooks are working hard and everybody's 107 00:05:35,720 --> 00:05:37,840 Speaker 3: on deck. I mean, it's the week that we need 108 00:05:37,839 --> 00:05:40,560 Speaker 3: everybody on the property. We have a full crew. 109 00:05:40,600 --> 00:05:40,720 Speaker 2: Deal. 110 00:05:40,720 --> 00:05:43,039 Speaker 3: I want to work Thanksgiving. It's a great you know, 111 00:05:43,200 --> 00:05:45,480 Speaker 3: like our kids have never had Thanksgiving. We've always been 112 00:05:45,560 --> 00:05:47,760 Speaker 3: I've always been to the restaurant. So now there. My 113 00:05:47,839 --> 00:05:50,480 Speaker 3: son Matt is not in the business in the day 114 00:05:50,560 --> 00:05:52,640 Speaker 3: to days, but he joins us every year at Thanksgiving, 115 00:05:52,720 --> 00:05:55,440 Speaker 3: and my husband Brett will be there. Katie will be there, 116 00:05:55,440 --> 00:05:57,839 Speaker 3: She'll be running the door. I'll be there kind of 117 00:05:57,880 --> 00:05:59,800 Speaker 3: just being where I need to be, kind of a 118 00:06:00,160 --> 00:06:02,240 Speaker 3: utility player. But we're all in it. And we have 119 00:06:02,400 --> 00:06:05,559 Speaker 3: probably about forty five people on our crew that will 120 00:06:05,760 --> 00:06:07,640 Speaker 3: that will be their full time and then a handful 121 00:06:07,680 --> 00:06:10,039 Speaker 3: of part time ERUs will join us, you know, leading 122 00:06:10,080 --> 00:06:12,000 Speaker 3: up to that day. So we're blessed that we have 123 00:06:12,120 --> 00:06:14,360 Speaker 3: the people that want to work in and we have, 124 00:06:15,080 --> 00:06:17,320 Speaker 3: you know, a recipe that really the turkey dinner dates 125 00:06:17,360 --> 00:06:20,400 Speaker 3: back to when my parents open the restaurant. Like who really, 126 00:06:20,440 --> 00:06:22,520 Speaker 3: who would be a thing? Yeah, it's on our one 127 00:06:22,520 --> 00:06:24,880 Speaker 3: of our the earliest venue I have has turkey on it, 128 00:06:24,920 --> 00:06:27,080 Speaker 3: and I think it was like two dollars and twenty 129 00:06:27,080 --> 00:06:30,400 Speaker 3: five cents. But it's lasted, you know, all the years. 130 00:06:30,400 --> 00:06:32,680 Speaker 3: And then you know, Huelhouser came along in twenty ten 131 00:06:33,040 --> 00:06:35,120 Speaker 3: and he stopped by and he loved our hot turkey 132 00:06:35,120 --> 00:06:39,240 Speaker 3: sandwich and you know it's an uneasual sandwich. It's really satisfying. 133 00:06:39,279 --> 00:06:43,760 Speaker 3: It's big, but it's like this kind of weather, bring 134 00:06:43,760 --> 00:06:45,919 Speaker 3: on the turkey, right. People want comfort food and so 135 00:06:46,000 --> 00:06:48,280 Speaker 3: we hope they'll you know, Bank Itali ran when they're 136 00:06:48,320 --> 00:06:50,719 Speaker 3: making their plans and whether you're a party of two, 137 00:06:50,880 --> 00:06:53,680 Speaker 3: five or ten, we're got limited space where reservations left, 138 00:06:53,720 --> 00:06:56,000 Speaker 3: but we have lots of room for walking. So the 139 00:06:56,040 --> 00:06:57,960 Speaker 3: people that don't have and there's a lot of us 140 00:06:57,960 --> 00:07:01,760 Speaker 3: that don't have that traditional thanks think about telling Ryan 141 00:07:01,839 --> 00:07:02,400 Speaker 3: we're here for you. 142 00:07:03,279 --> 00:07:05,839 Speaker 2: Yeah, and you also are one of the few places 143 00:07:05,839 --> 00:07:10,240 Speaker 2: that serve a traditional Thanksgiving meal all year round. 144 00:07:10,520 --> 00:07:14,840 Speaker 3: Every day, every day we do. Yeah. So I often 145 00:07:14,880 --> 00:07:17,960 Speaker 3: thought that people wouldn't have turkey leading up to Thanksgiving. 146 00:07:18,440 --> 00:07:21,120 Speaker 3: Very untrue. It's you know, it started about two weeks 147 00:07:21,120 --> 00:07:23,480 Speaker 3: ago and it's just our numbers are just people want 148 00:07:23,560 --> 00:07:26,200 Speaker 3: to have even though they may have it on November 149 00:07:26,200 --> 00:07:29,960 Speaker 3: twenty seven, they wanted on November fifteenth. So turkey has 150 00:07:29,960 --> 00:07:33,560 Speaker 3: been our mainstay for gosh, I think all the way 151 00:07:33,600 --> 00:07:36,720 Speaker 3: back to the beginning and who knew, right, And it's 152 00:07:36,760 --> 00:07:39,240 Speaker 3: become our staple and you know, we're proud of it. 153 00:07:39,280 --> 00:07:41,720 Speaker 3: I'm proud of our our group. I'm proud of our crowd. 154 00:07:41,760 --> 00:07:43,880 Speaker 3: I'm proud of our you know, the creative Burbrank that 155 00:07:43,920 --> 00:07:46,040 Speaker 3: surrounded us with love through those tough years of COVID. 156 00:07:46,080 --> 00:07:49,600 Speaker 3: That we're scary at tech and here we are and 157 00:07:49,640 --> 00:07:51,520 Speaker 3: we look forward to, you know, doing the best we 158 00:07:51,640 --> 00:07:54,560 Speaker 3: can to have another you know, good Thanksgiving for people 159 00:07:54,600 --> 00:07:57,480 Speaker 3: that are looking for an option other than the traditional 160 00:07:57,880 --> 00:07:59,440 Speaker 3: you know, carving them a turkey at home. 161 00:08:00,720 --> 00:08:03,000 Speaker 2: Absolutely, And you're having people over today, aren't you. 162 00:08:03,880 --> 00:08:06,400 Speaker 3: We are. My son got engaged a couple of weeks 163 00:08:06,400 --> 00:08:08,160 Speaker 3: ago and we were having a crowd over here in 164 00:08:08,200 --> 00:08:11,320 Speaker 3: a couple hours. So we are prepping and getting ready 165 00:08:11,200 --> 00:08:11,600 Speaker 3: and can. 166 00:08:11,520 --> 00:08:13,400 Speaker 2: I squeeze one more segment out of you? 167 00:08:14,320 --> 00:08:14,760 Speaker 3: Sure? 168 00:08:15,040 --> 00:08:17,720 Speaker 2: Okay, we come back. Let's just talk quickly about sides 169 00:08:17,800 --> 00:08:19,840 Speaker 2: and things like that for people to get to that 170 00:08:20,120 --> 00:08:23,400 Speaker 2: and then how they can order. So go know where 171 00:08:23,520 --> 00:08:26,480 Speaker 2: Karen Ross from Tally Ran down the street from KFI 172 00:08:27,040 --> 00:08:31,360 Speaker 2: on Olive Avenue. The food is wonderful. A lot of 173 00:08:31,360 --> 00:08:33,760 Speaker 2: people refer to it as a diner. It's a restaurant, 174 00:08:33,760 --> 00:08:36,440 Speaker 2: but it just has that I think people use diner 175 00:08:36,520 --> 00:08:39,880 Speaker 2: because of the fact that it's so welcoming and neighborhoodye, 176 00:08:40,400 --> 00:08:42,960 Speaker 2: and food that sticks to your ribs. So we'll come 177 00:08:42,960 --> 00:08:45,320 Speaker 2: back and give you all the scoop. But how you 178 00:08:45,360 --> 00:08:47,920 Speaker 2: can get food there for Thanksgiving? If you don't want 179 00:08:47,920 --> 00:08:52,000 Speaker 2: to cook, that's your place to go. Go nowhere, you're. 180 00:08:51,840 --> 00:08:55,120 Speaker 1: Listening to the Fork Report with Nil Savedra on demand 181 00:08:55,160 --> 00:08:56,840 Speaker 1: from KFI AM six. 182 00:08:56,880 --> 00:09:03,040 Speaker 2: Forty Neil save Here. We're day to day. We just 183 00:09:03,080 --> 00:09:06,560 Speaker 2: started the show. We got the elevators down at the station, 184 00:09:07,040 --> 00:09:09,360 Speaker 2: rain all kinds of chaos. I think I'm coming down 185 00:09:09,400 --> 00:09:13,480 Speaker 2: with something as well. So switch to mostly interviews over 186 00:09:13,520 --> 00:09:16,400 Speaker 2: the phone today. But we're happy to be with you 187 00:09:16,480 --> 00:09:19,320 Speaker 2: on this rainy Saturday right now talking to my friend 188 00:09:19,440 --> 00:09:23,160 Speaker 2: Karen Karen Ross over there at tally Ran down the 189 00:09:23,160 --> 00:09:26,960 Speaker 2: street from the station. Just a great gem in southern 190 00:09:27,000 --> 00:09:31,920 Speaker 2: California to get an honest, wonderful, delicious meal with interesting people. 191 00:09:32,640 --> 00:09:35,839 Speaker 2: And of course they do it right for Thanksgiving too. 192 00:09:35,880 --> 00:09:37,840 Speaker 2: If you're looking to get sides, if you're looking to 193 00:09:37,840 --> 00:09:40,000 Speaker 2: get the bird roasted, if you're looking for any of 194 00:09:40,000 --> 00:09:43,120 Speaker 2: these things, they may They even have a couple of 195 00:09:43,200 --> 00:09:47,000 Speaker 2: reservations open as well, if you want to eat in Karen, 196 00:09:47,080 --> 00:09:48,640 Speaker 2: I know we have you just for a couple of minutes. 197 00:09:48,679 --> 00:09:51,080 Speaker 2: You have an event today. Talk about those sides and 198 00:09:51,160 --> 00:09:54,040 Speaker 2: explain to everybody what they need to do if they 199 00:09:54,080 --> 00:09:55,280 Speaker 2: want to get takeout. 200 00:09:56,600 --> 00:09:58,720 Speaker 3: Okay, so do you want to get take out the 201 00:09:58,800 --> 00:10:02,080 Speaker 3: day of Thanksgiving? Me open at eleven am and you 202 00:10:02,120 --> 00:10:04,040 Speaker 3: want to just there might be a short line in 203 00:10:04,040 --> 00:10:06,120 Speaker 3: front of the restaurant. Our doors open. We have three 204 00:10:06,120 --> 00:10:09,280 Speaker 3: different stations doing to go order, so we can process 205 00:10:09,400 --> 00:10:12,120 Speaker 3: orders quickly. You walk into the front desk. We have 206 00:10:12,120 --> 00:10:15,360 Speaker 3: a limited menu to go specifically, so our system works 207 00:10:15,400 --> 00:10:19,440 Speaker 3: well and quick. So we're doing our Turkey dinner of 208 00:10:19,480 --> 00:10:22,040 Speaker 3: course that comes with yams and pumpkin pie and all 209 00:10:22,040 --> 00:10:24,959 Speaker 3: the fixings, and then at baked ham dinner, and then 210 00:10:25,040 --> 00:10:27,320 Speaker 3: along with it they want to get exercise of potatoes 211 00:10:27,400 --> 00:10:30,480 Speaker 3: or stuffing. We can do that, but we're pretty limited, 212 00:10:30,520 --> 00:10:33,480 Speaker 3: so we can kind of make the system work well. Right. 213 00:10:34,600 --> 00:10:36,560 Speaker 3: But they'll come in the front, they'll go to a station, 214 00:10:37,040 --> 00:10:39,719 Speaker 3: they'll order. They literally will walk around to the back 215 00:10:39,760 --> 00:10:43,520 Speaker 3: of our building and my to go team of Kenneth 216 00:10:43,520 --> 00:10:45,600 Speaker 3: and I mean Kevin and Wan just knock it out 217 00:10:45,640 --> 00:10:47,840 Speaker 3: of the park and your order will be on your way, 218 00:10:48,080 --> 00:10:49,720 Speaker 3: Brett will hand deliver it to you and you'll be 219 00:10:49,760 --> 00:10:52,720 Speaker 3: on your way. I would guess within ten to twelve minutes. 220 00:10:53,800 --> 00:10:55,400 Speaker 3: So it's a go ahead. 221 00:10:55,840 --> 00:10:58,240 Speaker 2: Well, is this something they pre order or can they 222 00:10:58,280 --> 00:10:59,040 Speaker 2: show up day. 223 00:10:58,920 --> 00:11:01,719 Speaker 3: Of No no pre orders, because we couldn't keep it 224 00:11:01,720 --> 00:11:05,400 Speaker 3: all together. Just show up, order in person, and literally 225 00:11:05,800 --> 00:11:07,480 Speaker 3: in under fifteen minutes, you're going to be on your 226 00:11:07,520 --> 00:11:09,880 Speaker 3: way back to where it came from home, the office, 227 00:11:09,920 --> 00:11:12,559 Speaker 3: wherever that would be. We don't sell whole trikeys that 228 00:11:12,679 --> 00:11:14,920 Speaker 3: we do, get that question. Our birds that we buy 229 00:11:15,280 --> 00:11:17,559 Speaker 3: are very large from our meat purveyor. We buy from 230 00:11:17,559 --> 00:11:22,040 Speaker 3: the largest purveyor in LA, another great family owned business. 231 00:11:22,240 --> 00:11:24,200 Speaker 3: But we don't do small birds, so we don't do 232 00:11:24,360 --> 00:11:27,240 Speaker 3: whole birds to go. We just do individual dinners to 233 00:11:27,280 --> 00:11:30,080 Speaker 3: go on Thanksgiving Day and they're wonderful. 234 00:11:30,200 --> 00:11:33,480 Speaker 2: You have big fans here at the station that that's 235 00:11:33,520 --> 00:11:35,720 Speaker 2: one of the few things they look forward to working 236 00:11:35,760 --> 00:11:38,600 Speaker 2: on the holidays is knowing they're going to get that meal. 237 00:11:39,360 --> 00:11:42,360 Speaker 2: I know that you have a big day ahead of you, 238 00:11:42,559 --> 00:11:46,440 Speaker 2: celebrating an engagement, so I'll let you go off to that, Karen. 239 00:11:46,480 --> 00:11:49,400 Speaker 2: But I appreciate you taking the time, Thanks ver much. Yeah, 240 00:11:49,880 --> 00:11:53,160 Speaker 2: of course, and the website. Give the website please. 241 00:11:53,760 --> 00:11:58,360 Speaker 3: The website is www dot Tellyran dot com. 242 00:11:58,360 --> 00:12:00,880 Speaker 2: Excellent. Have a wonderful day, my dear, and we'll talk 243 00:12:00,920 --> 00:12:01,440 Speaker 2: again soon. 244 00:12:01,800 --> 00:12:03,800 Speaker 3: Thanks so much, my friend. Have a happy Thanksgiving. 245 00:12:03,840 --> 00:12:07,840 Speaker 2: Okay, happy Thanksgiving to you. Karen Ross from tally Ran 246 00:12:08,000 --> 00:12:10,720 Speaker 2: down the street there here on Olive by the station, 247 00:12:11,080 --> 00:12:15,080 Speaker 2: and really whenever handles in town, you know, when he 248 00:12:15,200 --> 00:12:20,800 Speaker 2: comes in and we go to breakfast afterwards after the show, 249 00:12:21,400 --> 00:12:25,120 Speaker 2: we go to Talli Rand. He was here last week 250 00:12:25,200 --> 00:12:27,800 Speaker 2: and we went and of course went to tally Ran 251 00:12:28,040 --> 00:12:31,800 Speaker 2: and we kind of have our same What does he get? 252 00:12:31,960 --> 00:12:35,240 Speaker 2: He gets a chili omelet where they put chili and 253 00:12:35,280 --> 00:12:38,960 Speaker 2: cheese on top of his omelet. Strangely enough, I know 254 00:12:39,000 --> 00:12:42,959 Speaker 2: I'm the fat guy, but I love egg white cheddar 255 00:12:43,200 --> 00:12:48,080 Speaker 2: and ham omelets. And they have great potatoes there, breakfast 256 00:12:48,080 --> 00:12:52,800 Speaker 2: potatoes there, and we did the Belgian waffle this time. 257 00:12:53,679 --> 00:12:57,960 Speaker 2: Holy crut, Kayla, have you ever eaten at telly Rand? 258 00:13:00,200 --> 00:13:05,040 Speaker 2: Did she run off? That's all right, I don't need 259 00:13:05,040 --> 00:13:08,600 Speaker 2: that kind of attention. I'm fine, But if you haven't 260 00:13:08,600 --> 00:13:12,160 Speaker 2: gotten a chance, get out there. Their open face turkey 261 00:13:12,200 --> 00:13:16,120 Speaker 2: sandwich is one of my favorites and it just the sides. 262 00:13:16,280 --> 00:13:18,880 Speaker 2: It's the only place you can get Thanksgiving year round, 263 00:13:19,440 --> 00:13:21,800 Speaker 2: one of the only places you can get Thanksgiving year 264 00:13:21,880 --> 00:13:25,360 Speaker 2: round in southern California, and it's just wonderful. So you 265 00:13:25,400 --> 00:13:27,880 Speaker 2: get a chance to do that, do that if something 266 00:13:28,000 --> 00:13:30,760 Speaker 2: happens Heaven forbid, or you just don't want to cook, 267 00:13:31,480 --> 00:13:34,920 Speaker 2: Like Karen said, they do individual platings, but you can 268 00:13:35,040 --> 00:13:36,720 Speaker 2: order as many as you want with the sides and 269 00:13:36,760 --> 00:13:39,880 Speaker 2: everything like that. They don't sell the whole turkeys, but 270 00:13:39,920 --> 00:13:44,440 Speaker 2: they're roasting off a bunch of birds on Thanksgiving Day 271 00:13:44,480 --> 00:13:47,920 Speaker 2: and it really is a great way to enjoy the 272 00:13:47,960 --> 00:13:50,120 Speaker 2: holiday if you don't want to cook, all right, much 273 00:13:50,120 --> 00:13:52,760 Speaker 2: more to get to the folks from Serving Spoon, I 274 00:13:52,760 --> 00:13:55,240 Speaker 2: think are going to join us next. It's at another 275 00:13:55,640 --> 00:13:58,200 Speaker 2: great established place that you got to know about in 276 00:13:58,200 --> 00:14:02,840 Speaker 2: the Southland. So go where this is KFI heard everywhere 277 00:14:02,880 --> 00:14:07,000 Speaker 2: on the iHeartRadio app. You've been listening to the Fork Report. 278 00:14:07,120 --> 00:14:09,559 Speaker 2: You can always hear us live on KFI AM six 279 00:14:09,640 --> 00:14:13,080 Speaker 2: forty two to five pm on Saturday and anytime on 280 00:14:13,280 --> 00:14:15,319 Speaker 2: demand on the iHeartRadio app.