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

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Speaker 1: forty The fore Report on demand on the iHeartRadio app. Hey, everybody,

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Speaker 1: Happy Saturday to you. It's The Forek Report, all Things Food,

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Speaker 1: beverage and beyond. A special broadcast. Today's we broadcast live

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Speaker 1: from Bill Handel's home out here in southern Orange County,

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Speaker 1: a very special backyard barbecue today, brought to you by

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Speaker 1: a lot of great folks, including the Anaheim White House

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Speaker 1: and Katarina's Club, and of course Wild Fork Foods. We've

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Speaker 1: got Big Green A Grilling and Chef Chris Benito. We're

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Speaker 1: gonna talk to him in just a little bit, and

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Speaker 1: I get to announced all you good folks here, ladies

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Speaker 1: and gentlemen. Food is ready. Please go see over by

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Speaker 1: the grills and make yourself full with delights. They already

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Speaker 1: have everybody, Really have they already? Yeah? Wow, they're quick,

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Speaker 1: Yeah they are.

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Speaker 2: We have to figure out a way someone's can help.

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Speaker 1: See.

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Speaker 2: Also, before we have Marsha on from Wild Fork, I

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Speaker 2: also want to point something out, is that Dave Youngbird,

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Speaker 2: the CEO of Oh my God, I always do Stonefire Grill.

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Speaker 2: I always do this to you today of Stonefire Grill,

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Speaker 2: which is you know, it really does it does it

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Speaker 2: does to pizza and this is and this is a

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Speaker 2: restaurant and it's they do barbecue. Yeah, Stonefire Grill. Anyway,

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Speaker 2: he has given a two hundred and fifty dollars gift

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Speaker 2: card to each of our donors. So for those of

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Speaker 2: you that are donated, the three groups included and everything,

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Speaker 2: and we're going to talk a little bit about what

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Speaker 2: you're getting. You also get a two hundred and fifty

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Speaker 2: dollars gift certificate to Stone Fire. Now the Luis's who

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Speaker 2: came in from Atlanta. Now stone Fire. Is it worth

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Speaker 2: a three thousand mile drive to go to Stone Fire?

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Speaker 1: And I don't know the.

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Speaker 2: Answer to that.

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Speaker 1: I say it is three.

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Speaker 2: So anyway, you're gonna have the gift certificates and great

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Speaker 2: stocking stuffer by the way, just they're.

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Speaker 1: Going to be auction off.

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Speaker 2: They probably are, all right, So Marcia is going to

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Speaker 2: be coming aboard, and I just want to say, uh,

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Speaker 2: you talked about what wild Fork has done for us

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Speaker 2: and helping us with this Caterina's barbecue, and remember that

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Speaker 2: we were only going to do three or four steaks.

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Speaker 2: Just take such it and so uh, this is what

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Speaker 2: they've done, all right, Smoke, try tip with tarragon, Jimmy

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Speaker 2: cheerra sauce, and micro cilantro barbecue chicken with that that's Lexardo.

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Speaker 1: I don't know what that is. Is the black cherry

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Speaker 1: like you would use them in your cocktails.

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Speaker 2: Okay, BlackBerry barbecue, ribs, brisket, Carolina gold style brisket.

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Speaker 1: Those are the mains.

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Speaker 2: Okay, Now the side dishes, because one of the things

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Speaker 2: that Wild Fork and is also incredibly famous for are

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Speaker 2: the sides. I mean you put together at dinner. It's amazing. Smoke, fingerling,

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Speaker 2: potato salad, Mexican street corn, chipotle, apple, coleslaw, penne pasta.

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Speaker 2: And if you are a fan of cheesecake, I guarantee

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Speaker 2: you guarantee that the best cheesecake on the planet is

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Speaker 2: the bosque burnt cheesecake that you'll find at Wild Fork.

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Speaker 1: And that's all Bill cared about. Yeah, that he that

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Speaker 1: he had on that I've got stacks of it over there.

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Speaker 2: So you know, I'm gonna let you talk to Marcia

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Speaker 2: because I'm gonna eat no gog eat gogay, go go

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Speaker 2: go gobye.

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Speaker 1: So Marsha Green is here with Wild Fork Food. You

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Speaker 1: want to give a shout out to Ron out there

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Speaker 1: at the He is in management of multiple locations, but

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Speaker 1: he was out putting this together at the Laguna and

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Speaker 1: the location and he's been a pretty awesome part of

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Speaker 1: putting this together with chef Chris Binoto, who has also

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Speaker 1: done a lot of work with wildforkd Food, so he

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Speaker 1: knew exactly where he wanted to go and what proteins

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Speaker 1: he wanted to put together. How are you, marsha Hey,

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Speaker 1: click that down? Will you? There you go? No middle position?

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Speaker 1: How about now there you go? So nice to see you.

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Speaker 3: Thank you again.

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Speaker 1: The spread is awesome. I always is, and.

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Speaker 3: I mean you got the big green egg. Ron Smith

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Speaker 3: shout out to you today, Chris Binoto. I mean it's

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Speaker 3: a really cool opportunity. Thanks for having us.

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Speaker 1: No, this is great and the fact that people are

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Speaker 1: getting a taste of so much, not only the proteins

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Speaker 1: but the sides in the magical way that Chef Pinoto

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Speaker 1: is putting them together today. Do you get excited still

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Speaker 1: when you see people try or sample the product?

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Speaker 3: I do. I always get into the cutting of the meat.

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Speaker 1: Yeah, oh yeah, because like.

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Speaker 3: It's I didn't realize until I started working here, like

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Speaker 3: it's an art to cut meat.

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Speaker 1: Oh yeah, you got to cut.

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Speaker 3: Grade and it's it's how it's prepared, and it's it's

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Speaker 3: it's a it's a it's a nerdy, fascinating fact that

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Speaker 3: I've learned since I worked a well.

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Speaker 1: Work it is and there's there is a technique involved

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Speaker 1: in the entire process. And I've seen people cook something

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Speaker 1: perfectly and then cut the wrong way and it's like

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Speaker 1: you ruined it.

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Speaker 3: Cut it with a butter knife.

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Speaker 1: No, it's like no. I I actually judged a I

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Speaker 1: was a guest judge at a barbecue event and someone

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Speaker 1: did the it was a brisket and they did the

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Speaker 1: cardinal sin of cutting with the grain and I'm like,

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Speaker 1: you're you can You're not going to be able to

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Speaker 1: eat this. It's son be like eating string.

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Speaker 3: So it's like the end of asparagus when it gets

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Speaker 3: all stringy.

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Speaker 1: Oh yeah, it's like exactly and then and the smell

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Speaker 1: of everything coming off there. So you you go to

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Speaker 1: a lot of these events and get to see are

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Speaker 1: there that I know you have your favorites because we've

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Speaker 1: talked about them, but are there things that you see

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Speaker 1: that chef like Bonotto does, or one of the other

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Speaker 1: chefs that you work with where you go ooh, I'd

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Speaker 1: never thought of cooking it that way. Yeah, give me

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Speaker 1: the recipe or the tips there, believe it well.

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Speaker 3: Chef Bnodo, I love his savice because you know me,

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Speaker 3: I'm a fishy and a chicken person. His chicken wings

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Speaker 3: are insane and he does like this Korean style and

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Speaker 3: then I really enjoy believe it or not, just hands

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Speaker 3: down his chicken just however he does. Oh whatever Saucy uses.

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Speaker 3: His tacos are the bomb. He's really quite talented and

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Speaker 3: he's fun.

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Speaker 1: Yeah, I have a lot of.

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Speaker 3: Fun, so much fun.

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Speaker 1: He's going to be popping on with us in a

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Speaker 1: little bit. We're going to talk about not only you

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Speaker 1: know what he's cooking here, but also where you can

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Speaker 1: have his food at multiple locations and restaurants and alike

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Speaker 1: across the south Land. But we're getting get into that

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Speaker 1: with him and Bonodo and.

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Speaker 3: Some of our other chefs too. They do a lot

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Speaker 3: of our event we do our on side events. We

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Speaker 3: do a lot of events with you guys. We have

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Speaker 3: one what May sixteenth, and that one I'm actually bringing

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Speaker 3: out and testing a Southern chef.

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Speaker 1: Oh, are they gonna talk all funny?

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Speaker 3: I hope so, I hope so. I thought I was

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Speaker 3: the only one that had an accent.

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Speaker 1: But theyre going to say things like knee high to

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Speaker 1: a grasshopper and stuff like.

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Speaker 3: That, like schuccaneers and yeah, that'll be fun. Yeah, I'm

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Speaker 3: all about it.

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Speaker 1: I want one of those.

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Speaker 3: I'm like, if you bring grits and colored greens, you

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Speaker 3: can come to my event. I know. I can't wait.

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Speaker 1: Oh, well do you have to do you have your

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Speaker 1: collared greens without the pork, then I do, look at you.

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Speaker 3: I use my grandma's recipe, the pork honey.

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Speaker 1: I've actually had some vegan collared greens that blew my

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Speaker 1: freaking mind that there was no pork in them because

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Speaker 1: they were put together so great.

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Speaker 3: You can do them great, Yeah, for sure, It's just

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Speaker 3: not a California thing, all right.

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Speaker 1: Stick around talking to Marcia Green from wild Fork Foods.

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Speaker 1: You know they a good partner at the station and

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Speaker 1: on the Fork Report especially, And if you don't know

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Speaker 1: about them, just you go Wildfork dot com and check

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Speaker 1: out the meats there. I'm going to talk when we

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Speaker 1: come back a little bit about the technology behind and

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Speaker 1: why I find it to be superior to the meats

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Speaker 1: that you can get, and it's going to surprise you

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Speaker 1: because they come frozen, and why frozen is fresh? I

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Speaker 1: know I'll do the math win. Comeback, Forkport Neil Savedra

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Speaker 1: broadcasting live from Bill Handle's house today, very special backyard barbecue.

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Speaker 1: Stick around. We'll be back with more. Listen.

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Speaker 4: You're listening to the Fork Report with Nil Savedra on

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Speaker 4: demand from KFI AM six fording.

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Speaker 1: Happy Saturday to you. It's the Forkport on Neil Savedra,

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Speaker 1: your friendly neighborhood fork reporter out here. Are you wearing

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Speaker 1: cowboy boots? Bill?

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Speaker 3: That's amazing? God, what's up the April?

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Speaker 1: I just realized that you're wearing an apron with the

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Speaker 1: UH with David on it. But but mostly thank you, sir,

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Speaker 1: but mostly no that one, but mostly with the part

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Speaker 1: of David that I wasn't expecting. Wow, it must be

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Speaker 1: nice to have one that's respectable now uncircumcised. I don't

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Speaker 1: get that it was a different time. It was maybe

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Speaker 1: they just they were so tired of carving that they said,

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Speaker 1: you know what, I'm not going to do one more thing. Uh.

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Speaker 1: Nil Sevedra and the Forker Port out it bat Bill

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Speaker 1: Handle's house today. He and his wife put out this

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Speaker 1: incredible spread uh to thank the folks that donated to

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Speaker 1: Katarina's Club. And they are here, Carlos, Tracy, jeff Rand

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Speaker 1: and Lewis Senior and Lewis Junior. They they went and

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Speaker 1: been on an experience and one experience turned into a

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Speaker 1: second experience. Second experience turned into a third experience. So

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Speaker 1: three people plus one there plus ones are out here

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Speaker 1: today and it took a lot of effort. Lindsey Handle,

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Speaker 1: she put together this great event. It's gorgeous here today

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Speaker 1: that you can ask for better weather. We have, of course,

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Speaker 1: the folks from Wild Fork Foods. You have Anaheim White

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Speaker 1: House and just a lot of people that came together

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Speaker 1: and Chef Chris Binotto. We're gonna talk to him in

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Speaker 1: just a little bit. I'm gonna I'm refraining from eating

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Speaker 1: until Chris comes on and I'll eat with him so

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Speaker 1: i can talk about the food. Just got to give

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Speaker 1: a shout out to Adam Escalonte. He's with the Big

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Speaker 1: Green Egg and he just texted me and he's like, ah,

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Speaker 1: I love that Big Green Egg gets back with you.

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Speaker 1: They are back with a partnership with Wildfork Foods, and

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Speaker 1: we've got our friend Marcia here, Marcia Green with Wildfork Foods.

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Speaker 1: We're just talking about what makes Wildfork Foods so special.

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Speaker 1: So a lot of people think about by Bruno Chao, Chao,

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Speaker 1: that's what you people say, right Chao, Yes from Italy.

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Speaker 1: Yes pasta. And so the whole thing about Wildfork Foods

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Speaker 1: is that they used the highest, most modern technology of freezing.

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Speaker 1: And to me, the best way to describe it is

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Speaker 1: they are capturing that moment of freshness like nothing else

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Speaker 1: can and extending it for you and your family, for events,

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Speaker 1: for whatever you're doing, you're everyday eating. They've got sides,

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Speaker 1: they have your proteins, they have desserts, they have great seafood.

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Speaker 1: All these things are frozen in the moment of freshness

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Speaker 1: that makes perfection, and they have a technology allows you

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Speaker 1: to thow them out quickly, so you're not like, oh,

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Speaker 1: I can't serve that tonight because I have to thought.

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Speaker 1: It just is an incredible system, but it's different. So

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Speaker 1: I invite you to get out to your local Wildfork

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Speaker 1: Foods and just ask questions. They have friendly staff that

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Speaker 1: are educated on what they have here and it's just

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Speaker 1: it's unique and unto itself, and it's a grocery store,

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Speaker 1: but not like a grocery store. You think it is.

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Speaker 3: A Tiffany's of a it's interesting.

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Speaker 1: Yeah, it is.

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Speaker 3: It is, just it's like it's like the Tiffanies with

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Speaker 3: like really affordable pricing. It's kind of weird.

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Speaker 1: You go and it The experience is altogether different, but

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Speaker 1: the prices are great for things like exotic cuts and

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Speaker 1: to be able to get things that you can't get

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Speaker 1: anywhere else. Plus you can get two hundred plus different

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Speaker 1: beef proteins cuts because nothing's going to go bad the

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Speaker 1: way it does in a grocery.

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Speaker 3: Sixty grinds, Yeah, sixty grinds. This is grind you want.

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Speaker 1: Sixty grinds was my nickname in prison. I don't know

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Speaker 1: if I said that. Yeah, strange, huh.

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Speaker 3: I can tell by the gold too, So that you

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Speaker 3: were sport today?

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Speaker 1: Yeah, with my bathtub Pruno and all my Yeah, yeah,

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Speaker 1: that's the that's.

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Speaker 3: How I roll. And Easter's coming too. Yes, that's a

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Speaker 3: big deal.

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Speaker 1: I wanted you to talk about that because Easter's coming

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Speaker 1: and you have some You've got the Easter Bunny coming out.

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Speaker 1: And you've got all kinds of games for kids and

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Speaker 1: things going on coming up at some of the locations. Yeah,

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Speaker 1: so talk about that.

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Speaker 3: Yeah, we normally don't do a lot of these events.

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Speaker 3: But Piros, who's not with us today, we all know him.

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Speaker 3: He this year he wanted a rabbit.

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Speaker 1: He's been on the show for.

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Speaker 3: Rabbits, so this year he got rabbits. And they're not

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Speaker 3: the ones that's in the freezer. They actually.

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Speaker 1: These are the ones kids could. Yeah.

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Speaker 3: Yeah, but at actually Mission Viejo and Huntington Beach on

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Speaker 3: the twenty eighth, from noon to three, we actually have

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Speaker 3: the Easter Bunny coming to visit, face painting, and then

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Speaker 3: of course you know our chefs will be grilling. And

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Speaker 3: then again on the fourth at Kosamesa and Laguna Noguel

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Speaker 3: Bill's favorite spot. Actually yeah, we actually the one Laguna,

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Speaker 3: we have a three sixty photo booth like it's it's

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Speaker 3: kind of just like a if you have something you

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Speaker 3: want to do, and we have Toysday, Family Day, you

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Speaker 3: want something affordable, you want to shop, but the kid

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Speaker 3: wants to see a rabbit and somebody else wants a toy.

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Speaker 3: We just decided to throw on in there. Why you

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Speaker 3: shop for your affordable Easter.

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Speaker 1: And also if dad wants to grill.

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Speaker 3: A rabbit, I would love that. Actually, I would love

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Speaker 3: to see that. It's something for everyone, something for everybody. Well,

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Speaker 3: we get your rabbit, you know.

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Speaker 1: So go to wildfork dot com. Now you'll see events.

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Speaker 1: I think the easiest way is probably scroll down to

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Speaker 1: the bottom sometimes is how I do it. Scroll all

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Speaker 1: the way down to the bottom, click on events and

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Speaker 1: you can find your local area and what's going on.

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Speaker 1: That's the best way to do it.

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Speaker 3: Yeah, you can just sign up for an email and

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Speaker 3: you can just get all the blasts.

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Speaker 1: That's what I do.

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Speaker 3: I do too. I love all that email. I like

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Speaker 3: to be in the know the K and O W.

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Speaker 1: Yeah, indeed. So that is the voice of Marcia Green

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Speaker 1: with wild Ford Foods. Thanks for everything you did. I

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Speaker 1: know that it takes a lot to get this stuff

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Speaker 1: together and you did a great job. And I can't

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Speaker 1: wait to get into the food we have.

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Speaker 3: We're having a blast. And lindsay I want her to

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Speaker 3: help me on my next I've already approached her, I said,

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Speaker 3: can you come help me?

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Speaker 1: I told her, I said, I appreciate because I get it.

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Speaker 1: I understand and you're the same way. You and I

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Speaker 1: speak the same language. Yeah, all sisters of another mister

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Speaker 1: or something. Wait, I'm a sister.

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Speaker 3: Oh and by the way, just the fyi we are.

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Speaker 1: Oh, I'm sorry, I thought that was an.

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Speaker 3: Fyi A KFI. We actually with a sponsorship a Big

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Speaker 3: Green Egg. We actually carry all their charcoal now in

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Speaker 3: all of our stores.

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Speaker 1: Yes, I forgot to mention that.

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Speaker 3: Yeah, so you can actually come in get your charcoal.

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Speaker 3: And then some of our stores have Big Green Eggs.

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Speaker 3: We actually will start doing demos at stores with Big

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Speaker 3: Green Eggs. And then we're actually going to start trying

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Speaker 3: to do some classes with Big Green Eggs at our stores,

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Speaker 3: hosted by chefs.

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Speaker 1: And that's going to be excellent. And I'll have some

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Speaker 1: recipe cards out there coming out way.

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Speaker 3: They're almost here, they're.

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Speaker 1: Not almost here, and we'll tell you about that. I

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Speaker 1: stick around. More to come from Bill Handle's backyard today

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Speaker 1: on The Fork Report.

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Speaker 4: You're listening to The Fork Report with Nil Savedra on

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Speaker 4: demand from KFI AM six forty.

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Speaker 1: That is perfection KFI AM six forty live everywhere on

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Speaker 1: EI Heart Radio app Holy Smokes. I'm looking at producer

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Speaker 1: and and She's like, that's insane. It really wow. Okay,

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Speaker 1: the Fork Report. I'm Nil Savedra here with bill Handle

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Speaker 1: broadcasting live for what will probably be the annual bill

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Speaker 1: Handle backyard Barbecue. Here with those that that we're so

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Speaker 1: kind to to donate and to bid on this ex

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Speaker 1: It was originally for one person plus a guest, but

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Speaker 1: three came. Well, they came so close in terms of

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Speaker 1: the bidding, and we wanted to raise money for Katerina's Club,

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Speaker 1: so you know, how can you turn that down? And

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Speaker 1: everyone was generous and it said sure, bring the more,

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Speaker 1: the merrier, And so here we are with Carlos, Tracy,

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Speaker 1: jeff Rand, Louis Senior, and Louis Junior. And who came

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Speaker 1: the furthest They came from Atlanta.

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Speaker 2: Yeah, I know that's kind of fun because one of

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Speaker 2: the gifts that we're giving to say thank you is

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Speaker 2: a seventeen piece knife set from Platinum Cookware, the company

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Speaker 2: that Savle and I are involved in, and it weighs

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Speaker 2: a ton and I can't wait to see how.

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Speaker 5: You're going to bring it to Atlanta.

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Speaker 2: I mean, good luck getting get on an airplane with

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Speaker 2: seventeen knives and see how that works.

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Speaker 1: Yeah, just the whole experience and insane. So we just

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Speaker 1: had a quick minute because we're, you know, late on time.

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Speaker 1: So I'm gonna get you some news when we come back.

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Speaker 1: Chef Pinotto is going to hang out and we're gonna

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Speaker 1: talk to some of the food as I eat it.

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Speaker 1: I've been waiting to have him on and so I

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Speaker 1: just pulled with my fingers, just pulled that brisket apart,

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Speaker 1: and holy crap.

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Speaker 5: The beef you can eat with no teeth.

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Speaker 1: Baby, you can gum it.

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Speaker 5: That's it.

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Speaker 1: Can gumb that down, know that, baby boy? You got

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Speaker 1: a mindy pretty well? All right, So we come back,

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Speaker 1: We're gonna talk to Chef Chris Binotto, tell you where

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Speaker 1: in the South that you go to eat his food,

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Speaker 1: and also how you can get a hold of ham

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Speaker 1: if you're looking for a very talented chef. As I

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Speaker 1: try the food live on the air, stick around, we'll

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Speaker 1: be back with more. It's the Fork Report live from

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Speaker 1: Bill Handel's house for our barbecue Evet. Today.

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Speaker 4: You're listening to The Fork Report with Nil Sevedra on

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Speaker 4: demand from kf I A six forty.

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Speaker 1: Hey everybody, Neil Savager here with the Fork Aport special

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Speaker 1: edition today broadcasting live in Orange County at a private

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Speaker 1: barbecue at Bill Handle's backyard. He and Lindsay have opened

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Speaker 1: up their doors for a small group of people, honoring

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Speaker 1: some very generous people that bid on the experience to

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Speaker 1: come here and enjoy a barbecue. And boy, this between

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Speaker 1: Anaheim White House and the ord'eures and things like that,

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Speaker 1: and the main courses that we're dealing with right now,

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Speaker 1: just holy smokes man. So at the helm of the

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Speaker 1: grills today is Chef Cris Binotto. And chef's been on

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Speaker 1: the show before and since he's become a friend, and

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Speaker 1: I reached out to him. I said, hey, we're doing

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Speaker 1: a special thing, and he donated his time. He said absolutely.

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Speaker 1: I'm there. He's busting his hump and he's out here

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Speaker 1: and I just want to say thank you man.

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Speaker 5: Of course, of course, is absolute pleasure to be here.

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Speaker 5: You know, I'll cook for you guys anytime.

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Speaker 1: Holy smokes don't say that. I will set aside a

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Speaker 1: room for you. My poor my son will have to

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Speaker 1: live in the doghouse. No, I wouldn't do it. It's sorry.

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Speaker 5: We'll train him. He can at least be my sea chef.

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Speaker 1: I need some help, yes, chev Yeah, so talk us

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Speaker 1: through this food. I'm going to start tasting it as

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Speaker 1: you tell us. A little bit of this corn get.

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Speaker 5: In there, all right, so you are trying our esquite there.

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Speaker 5: It's charred corn. There is a chipotle lime, aoli, there's

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Speaker 5: a little kotiah ha cheese, there is tahem and some

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Speaker 5: micro cilantro.

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Speaker 1: Man, that is wonderful.

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Speaker 5: Thank you.

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Speaker 1: So you got I mean, the corn is cooked perfectly,

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Speaker 1: It's got a nice tooth to it pops a little

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Speaker 1: and you just you know, it's not soggy or flat.

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Speaker 1: So it's got that great texture first and then when

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Speaker 1: you bite into it, you get a little bit of

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Speaker 1: the uh that tartness from the citrus, and then that

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Speaker 1: smooths out and get a tiny tiny bit of heat

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Speaker 1: from the team, you know that kind of just a

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Speaker 1: warm smoky heat, and then the cheese and it all

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Speaker 1: just comes together. But man, that aoli, thank you, thank you.

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Speaker 1: Fat brought up against that. That citrus is nice.

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Speaker 5: Definitely, definitely a little creaminess and there a little fatty

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Speaker 5: for the acid.

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Speaker 1: Man. That is all day every day. Good thank you,

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Speaker 1: thank you.

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Speaker 5: Compliments that char on there as well, I think.

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Speaker 1: Yeah, and it's not over charred. Yeah, you're not dealing

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Speaker 1: with the bitterness of a char it's giving a smoke

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Speaker 1: flavor that adds to.

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Speaker 5: It, difference between chard and burn, right, yeah, exactly.

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Speaker 1: So you've got a coal slaw here.

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Speaker 5: Yeah, so that is a chipotle apple coal slaw. I

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Speaker 5: actually bang this one out on barbecue Brawl back in

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Speaker 5: the day and it was a hit. So I've kind

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Speaker 5: of recreated it here fresh Granny Smith apples, chipotle adobo.

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Speaker 5: Here it's a aoli. There's a little lime juice, obviously

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Speaker 5: some seasoning in there, but kind of simple but hopefully

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Speaker 5: grading on a Japanese mandolin. Actually yeah, really, so it

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Speaker 5: has the same texture as the rest of the slaw

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Speaker 5: or the rest of the cabbage, I should say, and

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Speaker 5: you can't really notice until hopefully you get a little

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Speaker 5: sweetness to combat that chipotle for you know, a little sex.

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Speaker 1: That's really smart. That's a fun that's a fun cheffy

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Speaker 1: decision there, Thank you. That really traditionally you look at it,

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Speaker 1: it looks like a really well executed traditional slaw. But

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Speaker 1: you bite into that and you get that sweetness and

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Speaker 1: that balance there.

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Speaker 5: Thank you.

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Speaker 1: Let's see what else is this? All right?

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Speaker 5: So again, this is another little something I did on

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Speaker 5: the WHIM when I was on Barbecue Brawl.

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Speaker 1: Shout out to team Bobby.

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Speaker 5: So this is a Teargon potato salad. It's with fingerling potatoes.

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Speaker 5: There's white balsamic in there as the acidity. Yeah, yeah,

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Speaker 5: I think white balsamic adds a nice sweetness and a

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Speaker 5: balance acidity. A lot of people just use apple cider

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Speaker 5: vinegar or red wine vinegar, and then taragon is in

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Speaker 5: there to kind of set it apart. And on top,

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Speaker 5: I like to add a little salt and vinegar potato

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Speaker 5: chip crunch. So I'm all about textures and big flavors.

436
00:23:24,320 --> 00:23:26,879
Speaker 5: So I hope that adds a nice little fun pop t.

437
00:23:26,960 --> 00:23:30,000
Speaker 1: It's excellent and what a neat combination to have those

438
00:23:30,040 --> 00:23:36,199
Speaker 1: potato chips on there. That crunch is fantastic. Did you

439
00:23:36,320 --> 00:23:39,000
Speaker 1: trip in the kitchen or did you go, hey this,

440
00:23:39,080 --> 00:23:40,080
Speaker 1: I'm gonna do this.

441
00:23:40,200 --> 00:23:43,920
Speaker 5: You know, honestly, like, I am just so into texture.

442
00:23:44,040 --> 00:23:47,440
Speaker 5: I believe that is, you know, very imperative in all

443
00:23:47,480 --> 00:23:50,439
Speaker 5: your dishes, all your food. You have to have a

444
00:23:50,520 --> 00:23:54,879
Speaker 5: crunch with the soft and you know, so I just

445
00:23:54,960 --> 00:23:56,760
Speaker 5: like to add texture to all of my dishes. I

446
00:23:56,800 --> 00:23:59,679
Speaker 5: thought it was a fun, playful almost a mirror of

447
00:23:59,720 --> 00:24:03,040
Speaker 5: the fingerling potatoes if you will, right, So, potatoes and

448
00:24:03,080 --> 00:24:05,640
Speaker 5: potatoes and that's how I.

449
00:24:05,680 --> 00:24:06,280
Speaker 1: Like my action.

450
00:24:06,680 --> 00:24:10,800
Speaker 5: Potatoes and potato apps and one more potato.

451
00:24:11,280 --> 00:24:12,960
Speaker 1: Well, well we'll come back. I want to talk to

452
00:24:13,000 --> 00:24:14,800
Speaker 1: you some more because I want to talk about your

453
00:24:14,800 --> 00:24:17,160
Speaker 1: new places and places where they can go out meet

454
00:24:17,160 --> 00:24:20,840
Speaker 1: your food. Definitely dirt stick around. Chef Crispinotto's on with us.

455
00:24:21,560 --> 00:24:25,760
Speaker 1: He has made magic with these wild fork proteins and

456
00:24:25,800 --> 00:24:29,040
Speaker 1: the like, and these sides are spectacular. So go know where.

457
00:24:29,160 --> 00:24:32,120
Speaker 1: We'll talk more and I'll ask him some foodie questions

458
00:24:32,119 --> 00:24:35,600
Speaker 1: for you. So go nowhere. Nil Sabedra, This is KFI

459
00:24:35,760 --> 00:24:40,119
Speaker 1: heard everywhere on the iHeartRadio app. You've been listening to

460
00:24:40,160 --> 00:24:42,399
Speaker 1: the Fork Report. You can always hear us live on

461
00:24:42,480 --> 00:24:45,640
Speaker 1: KFI AM six forty two to five pm on Saturday

462
00:24:45,840 --> 00:24:49,160
Speaker 1: and anytime on demand on the iHeartRadio app