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