1 00:00:00,480 --> 00:00:01,520 Speaker 1: Hey, it's Niel Savedra. 2 00:00:01,639 --> 00:00:03,840 Speaker 2: You're listening to k IF I Am six forty, the 3 00:00:03,960 --> 00:00:07,039 Speaker 2: fore Report on demand on the iHeartRadio app. 4 00:00:21,640 --> 00:00:25,560 Speaker 3: Let me, did you at it? Let me teach you 5 00:00:25,720 --> 00:00:32,320 Speaker 3: at it? Nathan, Let me teach you at it. 6 00:00:34,400 --> 00:00:39,960 Speaker 2: It's I love technology and the fact that we don't 7 00:00:40,080 --> 00:00:44,360 Speaker 2: have the smell o radio right now is the biggest 8 00:00:44,800 --> 00:00:47,680 Speaker 2: handicap this show has ever had. I can talk you 9 00:00:47,760 --> 00:00:49,800 Speaker 2: through things to the best of my ability and give 10 00:00:49,840 --> 00:00:55,000 Speaker 2: you sight, but giving you the smell is often very difficult. 11 00:00:55,440 --> 00:00:59,480 Speaker 2: K IF I Am six forty. You're listening to the 12 00:00:59,520 --> 00:01:03,040 Speaker 2: fore Purport all Things Food, beverage and beyond. Every Saturday 13 00:01:03,080 --> 00:01:06,280 Speaker 2: we kind of shake off the heaviness of the week, stuff. 14 00:01:06,000 --> 00:01:08,240 Speaker 1: Going on in the news. We all know what's going on, 15 00:01:09,400 --> 00:01:10,840 Speaker 1: but this is a safe have it. 16 00:01:10,959 --> 00:01:14,559 Speaker 2: This is a sanctuary for us just to celebrate food, 17 00:01:14,640 --> 00:01:18,440 Speaker 2: the people that make it, the culture behind it, cooking 18 00:01:18,480 --> 00:01:22,040 Speaker 2: at home, going out to eat, making a good cocktail, 19 00:01:22,120 --> 00:01:24,960 Speaker 2: whatever it might be. And the holidays are here, and 20 00:01:25,000 --> 00:01:28,520 Speaker 2: we were trying to really shed some light on unique 21 00:01:28,560 --> 00:01:31,720 Speaker 2: places in southern California that. 22 00:01:31,760 --> 00:01:34,319 Speaker 1: Are beyond the norm. 23 00:01:35,319 --> 00:01:39,119 Speaker 2: And one of the places I was just sitting here 24 00:01:39,200 --> 00:01:44,279 Speaker 2: talking with Morgan and Morgan Runyon is our guest today 25 00:01:44,360 --> 00:01:47,160 Speaker 2: from the Old Place. And I said, not only am 26 00:01:47,200 --> 00:01:49,360 Speaker 2: I embarrassed, it's first time he's on the show and 27 00:01:49,440 --> 00:01:52,800 Speaker 2: I got to shake his hand, but also I've never 28 00:01:52,840 --> 00:01:55,240 Speaker 2: been and I know everything there is to know about 29 00:01:55,280 --> 00:01:59,320 Speaker 2: this place and still just have not had that moment 30 00:01:59,520 --> 00:02:02,840 Speaker 2: of saying, let's go there. I can blame it on 31 00:02:02,920 --> 00:02:06,040 Speaker 2: my wife, but she doesn't need red me so. But 32 00:02:06,200 --> 00:02:08,720 Speaker 2: I will tell you this smells delicious. Welcome to the 33 00:02:08,720 --> 00:02:12,200 Speaker 2: forker Port. Thank you. It's a real pleasure bring that 34 00:02:12,280 --> 00:02:13,760 Speaker 2: mike to you right up close. 35 00:02:14,760 --> 00:02:16,600 Speaker 1: We're an intimate show here. 36 00:02:17,560 --> 00:02:19,120 Speaker 4: Well, this is my first time on the radio. 37 00:02:19,400 --> 00:02:23,360 Speaker 2: Oh man, you know what it really is. It's a 38 00:02:23,360 --> 00:02:25,000 Speaker 2: treat for me and it's a real honor to have 39 00:02:25,080 --> 00:02:29,600 Speaker 2: you here. Your family has, your father Tom has left 40 00:02:29,760 --> 00:02:34,120 Speaker 2: an indelible mark on southern California and the food scene 41 00:02:35,040 --> 00:02:40,240 Speaker 2: that is without a doubt and indescribable, indescribable about the 42 00:02:41,080 --> 00:02:49,320 Speaker 2: from events to special dining experiences to just great honest food. 43 00:02:50,520 --> 00:02:55,680 Speaker 2: I just you know, it's it's you can't set out, 44 00:02:55,720 --> 00:02:59,000 Speaker 2: you don't sit in a boardroom and come up with 45 00:02:59,120 --> 00:03:02,080 Speaker 2: this concept comes from the heart in the family period. 46 00:03:02,080 --> 00:03:04,200 Speaker 2: That's the only place that could birth this. So tell 47 00:03:04,280 --> 00:03:05,320 Speaker 2: us a little bit about it. 48 00:03:05,400 --> 00:03:10,240 Speaker 4: Well, fifty five years ago or so, my father decided 49 00:03:10,280 --> 00:03:12,960 Speaker 4: to open up a restaurant. He went out looking for 50 00:03:13,040 --> 00:03:17,840 Speaker 4: the worst possible location demographically and found the old Hanks 51 00:03:17,919 --> 00:03:20,760 Speaker 4: Country Store and Cornell Post Office. It's built in nineteen 52 00:03:20,760 --> 00:03:24,840 Speaker 4: oh eight. It served the homesteaders that lived behind Rancho Malibu, 53 00:03:24,880 --> 00:03:28,079 Speaker 4: which was still a cattle ranch at that time, and 54 00:03:28,440 --> 00:03:30,440 Speaker 4: my grandma had been living out there, so he knew 55 00:03:30,480 --> 00:03:34,480 Speaker 4: the area. My dad grew up in the run In Canyon, 56 00:03:35,280 --> 00:03:37,880 Speaker 4: so they've been around for a little while. 57 00:03:38,440 --> 00:03:40,920 Speaker 1: And no relation though, right, Yeah it is. 58 00:03:41,560 --> 00:03:44,200 Speaker 4: Yeah, it's my uncle Carmen, my dad. They used to 59 00:03:44,280 --> 00:03:44,800 Speaker 4: hunt up there. 60 00:03:44,840 --> 00:03:47,800 Speaker 2: I wondered about that, and that was like one of 61 00:03:47,800 --> 00:03:49,600 Speaker 2: the first questions, Is it tight? 62 00:03:49,720 --> 00:03:51,400 Speaker 1: Is that's the same family name. 63 00:03:51,560 --> 00:03:54,080 Speaker 4: Yeah, I mean my dad would be one hundred and 64 00:03:54,080 --> 00:03:58,120 Speaker 4: five now, Tom run In, and he remembered Hollywood with 65 00:03:58,160 --> 00:03:59,280 Speaker 4: avocado orchards. 66 00:03:59,440 --> 00:04:02,760 Speaker 1: Oh my gosh, I can only imagine. 67 00:04:03,120 --> 00:04:07,839 Speaker 4: Yeah, so yeah, because Los Angeles really isn't that old. Yeah, right, 68 00:04:08,080 --> 00:04:11,720 Speaker 4: unless you have a Spanish name, Yeah, yeah, exactly if 69 00:04:11,760 --> 00:04:12,880 Speaker 4: you were here originally. 70 00:04:13,320 --> 00:04:17,640 Speaker 2: Yeah, but that it is funny to think about that, 71 00:04:17,880 --> 00:04:22,279 Speaker 2: and even I mean, we go back, you know a 72 00:04:22,279 --> 00:04:26,000 Speaker 2: little over one hundred years for Hollywood and Hollywood Land 73 00:04:26,040 --> 00:04:28,360 Speaker 2: and the sign itself. 74 00:04:29,520 --> 00:04:32,359 Speaker 1: For that part. But when you look, it. 75 00:04:34,080 --> 00:04:38,400 Speaker 2: Was so desolate. There was nothing around the old pictures. 76 00:04:38,440 --> 00:04:41,039 Speaker 2: There's nothing better than going through all those old pictures 77 00:04:41,640 --> 00:04:42,120 Speaker 2: of La. 78 00:04:42,360 --> 00:04:44,839 Speaker 4: Yeah, yeah, it's pretty amazing. We actually have in the 79 00:04:44,880 --> 00:04:47,599 Speaker 4: back we have a little expresso truck that were on 80 00:04:47,640 --> 00:04:49,800 Speaker 4: the weekends we serve expresso out of it. And it 81 00:04:50,160 --> 00:04:53,200 Speaker 4: came from a guy new up the hill and he 82 00:04:53,279 --> 00:04:55,600 Speaker 4: bought it from some guys in the valley and faded 83 00:04:55,640 --> 00:04:58,440 Speaker 4: on the side door it says J. Wilson and son 84 00:04:59,080 --> 00:05:02,120 Speaker 4: Recida a ranch and that's from when there was Hay 85 00:05:02,200 --> 00:05:04,799 Speaker 4: in the valley. And this truck's only in nineteen forty 86 00:05:04,880 --> 00:05:07,080 Speaker 4: nine and we've built this little kind of gypsy wagon 87 00:05:07,200 --> 00:05:10,880 Speaker 4: espresso truck on it. But yeah, you know, our history 88 00:05:10,920 --> 00:05:14,039 Speaker 4: hero is relatively new. The old place has been a 89 00:05:14,040 --> 00:05:15,000 Speaker 4: part of that for a while. 90 00:05:15,680 --> 00:05:17,720 Speaker 1: Yeah. No, no Hay in Resita. 91 00:05:17,760 --> 00:05:22,440 Speaker 2: But you do get hey, no, okay, I'm getting this shit. 92 00:05:22,880 --> 00:05:26,039 Speaker 1: The headshake from Kyla. I thought I was clean. It 93 00:05:26,120 --> 00:05:32,640 Speaker 1: was a solid joke, So you know, I wondered. But yeah, 94 00:05:32,680 --> 00:05:34,599 Speaker 1: so do you do you call it running or do 95 00:05:34,640 --> 00:05:36,680 Speaker 1: you say my Canyon? No? 96 00:05:36,880 --> 00:05:40,640 Speaker 4: I mean, listen, we're very far removed. Was that was 97 00:05:40,760 --> 00:05:44,680 Speaker 4: years ago and the name stuck. But yeah, I mean 98 00:05:44,720 --> 00:05:47,159 Speaker 4: I've taken my kids up there and gone for a hike, 99 00:05:47,880 --> 00:05:51,359 Speaker 4: but it's certainly not part of our family anymore. I mean, sure, 100 00:05:51,440 --> 00:05:52,039 Speaker 4: the name, but. 101 00:05:53,560 --> 00:05:59,200 Speaker 2: To have that stamp like Mulholland, yeah, like any of 102 00:05:59,240 --> 00:06:06,760 Speaker 2: those you know, important names at the birth of Los Angeles. 103 00:06:07,720 --> 00:06:09,239 Speaker 1: Is pretty freaking cool. 104 00:06:09,640 --> 00:06:12,760 Speaker 4: Yeah, no, it's it's quite an honor. And you know, 105 00:06:12,839 --> 00:06:16,240 Speaker 4: and you know, my dad kind of had a vision 106 00:06:16,480 --> 00:06:19,599 Speaker 4: with the old place. He wanted to recreate something of 107 00:06:19,680 --> 00:06:23,360 Speaker 4: his past or preserve it. And that's kind of what 108 00:06:23,400 --> 00:06:26,680 Speaker 4: we've done, you know, in getting into the restaurant, having 109 00:06:26,720 --> 00:06:28,560 Speaker 4: grown up in it with my sister, and I wasn't 110 00:06:28,560 --> 00:06:30,000 Speaker 4: the business I was planning. 111 00:06:29,720 --> 00:06:33,960 Speaker 1: On being in really, so this was not well. 112 00:06:33,720 --> 00:06:35,680 Speaker 4: I mean sleeping in the car when you're a kid, 113 00:06:35,760 --> 00:06:39,120 Speaker 4: You're like, I'm going to do something else. But as 114 00:06:38,839 --> 00:06:41,279 Speaker 4: my parents ran it and the end it was just 115 00:06:41,360 --> 00:06:42,960 Speaker 4: the two of them running. My dad was in his 116 00:06:43,040 --> 00:06:45,600 Speaker 4: eighties and it was a quirky restaurant. You know everything 117 00:06:46,480 --> 00:06:49,080 Speaker 4: for forty years or two things on the menu steak 118 00:06:49,200 --> 00:06:52,080 Speaker 4: and clams Sunday with steaks too. I brought some steaks 119 00:06:52,120 --> 00:06:52,560 Speaker 4: to for you. 120 00:06:52,760 --> 00:06:55,880 Speaker 2: The smell here, I mean seriously, been doing this for 121 00:06:55,960 --> 00:06:58,200 Speaker 2: quite some time. There's a lot of great smell and 122 00:06:58,240 --> 00:07:02,080 Speaker 2: stuff that has come through that door. This it took 123 00:07:03,040 --> 00:07:06,560 Speaker 2: like half a second because Caleb brought it in and 124 00:07:06,600 --> 00:07:09,240 Speaker 2: I was doing something on the computer and it just 125 00:07:09,880 --> 00:07:13,920 Speaker 2: like a cartoon waved itself into my nose and I went, 126 00:07:14,160 --> 00:07:18,720 Speaker 2: holy hell, that is what like? That food is my favorite. 127 00:07:18,920 --> 00:07:21,080 Speaker 2: Just looking at this and smelling, I'm telling you this 128 00:07:21,280 --> 00:07:23,160 Speaker 2: is the stuff I love to eat well. 129 00:07:23,240 --> 00:07:26,640 Speaker 4: And and what you're smelling is, you know, we cook 130 00:07:26,680 --> 00:07:28,840 Speaker 4: over a local oak. I've been cutting wood with my 131 00:07:28,960 --> 00:07:32,320 Speaker 4: dad since i was eight years old. And that's the flavor. 132 00:07:32,320 --> 00:07:34,360 Speaker 4: That's a flavor of region. You know, in Kentucky you 133 00:07:34,440 --> 00:07:37,280 Speaker 4: might have hickory or something. We have coastal red oak. 134 00:07:37,360 --> 00:07:40,720 Speaker 4: That's our flavor. And that's what flavors our food. And 135 00:07:40,760 --> 00:07:46,640 Speaker 4: it's it's it's not anything complicated, it's simple, but. 136 00:07:46,640 --> 00:07:50,960 Speaker 2: That's a seasoning and that's that's a regional local parts. 137 00:07:51,000 --> 00:07:54,440 Speaker 2: Like you said, you remember as a kid, adding that 138 00:07:54,520 --> 00:07:58,320 Speaker 2: to your food is I mean, nowadays you can get 139 00:07:58,400 --> 00:08:03,240 Speaker 2: anything shipped anywhere. You get Texa, Texas post oak and 140 00:08:03,280 --> 00:08:08,360 Speaker 2: all these different things. But to have that regional you know, 141 00:08:08,520 --> 00:08:10,800 Speaker 2: kind of going out in the backyard and grabbing it 142 00:08:10,880 --> 00:08:11,320 Speaker 2: and cooking. 143 00:08:11,360 --> 00:08:13,200 Speaker 4: Yeah, well we've got a big pile of it and 144 00:08:13,240 --> 00:08:15,920 Speaker 4: I'm always cutting it and splitting it and staying ahead 145 00:08:15,920 --> 00:08:16,160 Speaker 4: of it. 146 00:08:17,080 --> 00:08:21,560 Speaker 2: Looking at the website, the quote that you have here, 147 00:08:21,880 --> 00:08:25,080 Speaker 2: time is a bit wound backwards here. I love that 148 00:08:25,280 --> 00:08:31,480 Speaker 2: concept that it's like simpler times, simple meals that don't 149 00:08:31,600 --> 00:08:35,200 Speaker 2: hide under a thousand different ingredients. 150 00:08:35,600 --> 00:08:39,200 Speaker 4: Well, it's also and the whole atmosphere is that is 151 00:08:39,240 --> 00:08:41,760 Speaker 4: that way. And people often ask me, they're like, well, 152 00:08:41,800 --> 00:08:43,760 Speaker 4: what's it like if I were to come to the restaurant. 153 00:08:43,800 --> 00:08:47,160 Speaker 4: I'm like, well, it's kind of probably like you traveled 154 00:08:47,160 --> 00:08:49,400 Speaker 4: out of state, but you're going to sleep in your 155 00:08:49,400 --> 00:08:54,079 Speaker 4: own bed, because it's it's like you're in the mountains. 156 00:08:54,360 --> 00:08:58,200 Speaker 4: You know, there's you know, wildlife around. You know, it's 157 00:08:58,240 --> 00:09:02,320 Speaker 4: like you've kind of gone, you're not you've exited La, 158 00:09:02,480 --> 00:09:05,720 Speaker 4: but you haven't really You're still within LA. And that's 159 00:09:05,800 --> 00:09:08,240 Speaker 4: the beauty that we can provide. And it's also you know, 160 00:09:09,040 --> 00:09:11,480 Speaker 4: a great benefit for us that we've got this population 161 00:09:11,600 --> 00:09:13,280 Speaker 4: base of Los Angeles. 162 00:09:13,679 --> 00:09:16,640 Speaker 2: That is the one thing that we have that you 163 00:09:16,679 --> 00:09:17,680 Speaker 2: don't have anywhere else. 164 00:09:17,720 --> 00:09:19,079 Speaker 1: You go to New York. 165 00:09:19,400 --> 00:09:22,000 Speaker 2: Great, they've got great food, all that stuff, but it's 166 00:09:22,040 --> 00:09:23,959 Speaker 2: all kind of on top of each other. You can, 167 00:09:24,400 --> 00:09:27,280 Speaker 2: you know, get to everything easily. We have these nooks 168 00:09:27,280 --> 00:09:30,840 Speaker 2: and crannies and make you feel like you're nowhere near home, 169 00:09:31,280 --> 00:09:32,959 Speaker 2: but you are. 170 00:09:33,520 --> 00:09:35,800 Speaker 1: We come back. We're going to talk more. This is 171 00:09:35,960 --> 00:09:36,880 Speaker 1: just a. 172 00:09:39,400 --> 00:09:46,000 Speaker 2: Fascinating story about a local family embedding their roots throughout 173 00:09:47,200 --> 00:09:50,280 Speaker 2: food and Los Angeles. And I just I love the 174 00:09:50,320 --> 00:09:55,520 Speaker 2: story and I'm thrilled to have Morgan here. Morgan Runyon 175 00:09:55,760 --> 00:09:57,920 Speaker 2: is with us, and we'll keep talking about the old place. 176 00:09:58,280 --> 00:10:01,280 Speaker 2: We'll talk about the menu, will do some taste. I 177 00:10:01,360 --> 00:10:05,440 Speaker 2: know Kayla she heard tasting and she started bouncing in 178 00:10:05,480 --> 00:10:08,640 Speaker 2: her chair. We'll do some tasting. We come back, So 179 00:10:08,720 --> 00:10:12,800 Speaker 2: go nowhere. It's the Forkport. I'm Neil Savedra KFI AM 180 00:10:12,880 --> 00:10:13,400 Speaker 2: six forty. 181 00:10:13,720 --> 00:10:16,720 Speaker 5: You're listening to The Fork Report with Nil Savedra on 182 00:10:16,840 --> 00:10:19,320 Speaker 5: demand from KFI AM six forty. 183 00:10:20,960 --> 00:10:24,920 Speaker 2: Everybody, It's Neil Savadra and the Fork Report. Your friendly neighborhood. 184 00:10:24,960 --> 00:10:28,439 Speaker 2: Fork reporter Neil Savedra just talking about food, celebrating food 185 00:10:28,600 --> 00:10:32,960 Speaker 2: on a beautiful Saturday during the holidays. Hanakah starts tomorrow, 186 00:10:33,000 --> 00:10:36,160 Speaker 2: and of course Christmas is coming up, and we think 187 00:10:36,200 --> 00:10:40,280 Speaker 2: about food and family and gathering together and unique cool 188 00:10:40,320 --> 00:10:42,600 Speaker 2: places here to get food. 189 00:10:42,520 --> 00:10:44,440 Speaker 1: Family owned and run. 190 00:10:44,559 --> 00:10:47,840 Speaker 2: And one of those place places is the Old Place 191 00:10:48,280 --> 00:10:50,840 Speaker 2: and you can find out more at Old Place Cornell 192 00:10:51,040 --> 00:10:55,599 Speaker 2: dot com. Old Place Cornell dot com. That's because of 193 00:10:55,640 --> 00:10:56,200 Speaker 2: the winery. 194 00:10:56,520 --> 00:11:02,000 Speaker 4: The Cornell Yeah, no, Cornell was interesting enough. When the 195 00:11:02,520 --> 00:11:05,560 Speaker 4: homesteaders originally moved out there, they decided they needed a 196 00:11:05,600 --> 00:11:10,960 Speaker 4: schoolhouse and someone wrote to Ezra Cornell of Cornell University 197 00:11:11,640 --> 00:11:14,880 Speaker 4: University and said, we need some you know, a syllabus 198 00:11:14,880 --> 00:11:17,520 Speaker 4: and some books, and so he donated them and they're like, well, 199 00:11:17,559 --> 00:11:19,320 Speaker 4: we're going to name our little area after you. 200 00:11:20,120 --> 00:11:21,920 Speaker 1: Oh wow. Yeah. 201 00:11:22,240 --> 00:11:24,800 Speaker 4: So it's right up from Malibou Lake. It's off Canaan 202 00:11:25,160 --> 00:11:29,880 Speaker 4: in the Santa Monica Mountains and it's you know, it's 203 00:11:29,920 --> 00:11:31,079 Speaker 4: like you step back in time. 204 00:11:31,800 --> 00:11:33,240 Speaker 1: Holy smokes. 205 00:11:34,200 --> 00:11:38,480 Speaker 2: So well, Morgan was filling the in on that little story. 206 00:11:38,960 --> 00:11:44,320 Speaker 2: I decided to take a little little dip in this 207 00:11:44,480 --> 00:11:55,080 Speaker 2: warm brown lovely meaty oniony, there's celery everything. Tell us 208 00:11:55,120 --> 00:11:58,160 Speaker 2: about this stew. This is absolutely heaven. 209 00:11:58,720 --> 00:12:02,120 Speaker 4: So the stew. The first forty years at a restaurant, 210 00:12:02,200 --> 00:12:05,080 Speaker 4: two things on the menu state clams, cash only that 211 00:12:05,240 --> 00:12:09,319 Speaker 4: was my parents. I've really up the game. We've got 212 00:12:09,320 --> 00:12:13,360 Speaker 4: a full page and Stu was only on Sunday. You 213 00:12:13,520 --> 00:12:18,120 Speaker 4: do ste every night. But Stu is just yeah, it's 214 00:12:18,120 --> 00:12:21,480 Speaker 4: one of our original And Stu is just such a comfort. 215 00:12:21,559 --> 00:12:23,120 Speaker 2: Food, you know. 216 00:12:23,240 --> 00:12:25,720 Speaker 4: It's like the one thing like my daughter she's always 217 00:12:25,760 --> 00:12:27,760 Speaker 4: just bring the stew home and I'm like, well, what 218 00:12:27,800 --> 00:12:30,520 Speaker 4: about like our fish, specially when no bring the stew home. 219 00:12:30,640 --> 00:12:32,319 Speaker 1: Yeah, it's and. 220 00:12:32,360 --> 00:12:36,640 Speaker 4: The thing about Stu, Stu also gets better. Yeah, you 221 00:12:36,679 --> 00:12:39,200 Speaker 4: bring it home and you reheat it. It's not like 222 00:12:39,240 --> 00:12:42,480 Speaker 4: a lot of food, you know, degrades. Stu is just 223 00:12:42,559 --> 00:12:44,720 Speaker 4: like it keeps stewing people. 224 00:12:44,920 --> 00:12:49,160 Speaker 1: Yeah, it's in the name, man, it's Stu. It needs 225 00:12:49,240 --> 00:12:49,800 Speaker 1: to stew. 226 00:12:51,760 --> 00:12:56,200 Speaker 2: So people ask me that because it's certain foods Chinese, Italian, 227 00:12:56,320 --> 00:13:01,000 Speaker 2: there's Stu. There's certain foods that just get better because 228 00:13:01,200 --> 00:13:04,880 Speaker 2: of that marriage, that time that just the longer they 229 00:13:04,920 --> 00:13:08,000 Speaker 2: go on, the more of those flavors and fuse with 230 00:13:08,080 --> 00:13:09,360 Speaker 2: each other and kind of make. 231 00:13:09,280 --> 00:13:13,720 Speaker 1: This whole other thing. Yeah. I could eat this every day. 232 00:13:14,160 --> 00:13:16,240 Speaker 4: Yeah, So I mean this stew is a big thing. 233 00:13:16,440 --> 00:13:19,120 Speaker 4: I mean, but really the heart and soul of our 234 00:13:19,160 --> 00:13:22,120 Speaker 4: restaurant is we've got a big oak fire that we're 235 00:13:22,160 --> 00:13:25,800 Speaker 4: throwing logs in and we are sizzling meat over and 236 00:13:25,840 --> 00:13:28,160 Speaker 4: whether you like a lean piece of meat, which would 237 00:13:28,160 --> 00:13:32,679 Speaker 4: be our sirloin or a rib eye, which you know 238 00:13:32,720 --> 00:13:35,680 Speaker 4: that fat is going to start to caramelize or kind 239 00:13:35,679 --> 00:13:36,560 Speaker 4: of melt into your. 240 00:13:36,400 --> 00:13:38,240 Speaker 1: Mouth, you wis are magic. Yeah. 241 00:13:38,280 --> 00:13:40,440 Speaker 4: And then we also do a bone infla, So we 242 00:13:40,480 --> 00:13:43,480 Speaker 4: don't have a giant selection, but you don't you don't 243 00:13:43,520 --> 00:13:44,400 Speaker 4: need a lot either. 244 00:13:45,840 --> 00:13:48,960 Speaker 2: Describe the bone infla because that's not served traditionally like 245 00:13:49,000 --> 00:13:49,240 Speaker 2: that one. 246 00:13:49,400 --> 00:13:52,280 Speaker 4: Yeah, and the bone in fla really is just you know, 247 00:13:52,400 --> 00:13:55,360 Speaker 4: how do you give a flay a little more? And 248 00:13:55,440 --> 00:13:59,120 Speaker 4: to me, the fla is, you know, it melts and everything, 249 00:13:59,160 --> 00:14:01,720 Speaker 4: but like the sirloin, it's got the most intense steak flavor. 250 00:14:02,840 --> 00:14:05,480 Speaker 4: The ribbi has got this melty fat and you got 251 00:14:05,480 --> 00:14:11,240 Speaker 4: to it's sizzling over oak and that fat's caramelized. It's amazing, 252 00:14:11,360 --> 00:14:14,240 Speaker 4: Like you're you know, you're eating the fat first and 253 00:14:14,280 --> 00:14:16,920 Speaker 4: then the filet. Just putting the bone in it adds 254 00:14:17,520 --> 00:14:20,080 Speaker 4: you know, it gives it a little deeper flavor than 255 00:14:20,160 --> 00:14:21,600 Speaker 4: just your traditional filet. 256 00:14:22,160 --> 00:14:22,360 Speaker 1: Yeah. 257 00:14:22,400 --> 00:14:26,440 Speaker 2: So if you see you know, a porterhouse or a 258 00:14:26,520 --> 00:14:29,160 Speaker 2: t bone or something, then you know where that filet 259 00:14:29,240 --> 00:14:34,000 Speaker 2: is nestled and and having that option is is not 260 00:14:34,080 --> 00:14:35,240 Speaker 2: one that you get very often. 261 00:14:35,280 --> 00:14:35,880 Speaker 1: I don't hear that. 262 00:14:38,800 --> 00:14:43,440 Speaker 2: So what is uh, what is the experience if someone 263 00:14:43,600 --> 00:14:47,920 Speaker 2: hasn't been to the old place and they're going to 264 00:14:48,000 --> 00:14:51,080 Speaker 2: go for the first time, how do they do it? 265 00:14:51,160 --> 00:14:51,320 Speaker 1: Right? 266 00:14:51,360 --> 00:14:54,240 Speaker 4: Okay, that's a good question. First of all, you don't 267 00:14:54,240 --> 00:14:56,360 Speaker 4: do it on a Monday, Tuesday or Wednesday because we 268 00:14:56,400 --> 00:14:57,000 Speaker 4: are closed. 269 00:14:58,200 --> 00:14:58,720 Speaker 1: Hot tip. 270 00:14:59,720 --> 00:15:00,440 Speaker 4: That's a good one. 271 00:15:00,520 --> 00:15:05,040 Speaker 2: Yeah, yeah, Otherwise yourself. 272 00:15:03,680 --> 00:15:05,480 Speaker 4: You'll be walking around the building and looking at the 273 00:15:05,480 --> 00:15:08,280 Speaker 4: peacocks running around and listening to the donkeys. 274 00:15:08,840 --> 00:15:11,800 Speaker 2: Which is not a bad day I would imagine, however, 275 00:15:11,840 --> 00:15:12,600 Speaker 2: if you're hungry. 276 00:15:12,800 --> 00:15:18,800 Speaker 4: Yeah, So we're open Thursday through Sunday, Thursday, Friday and Saturday. 277 00:15:19,240 --> 00:15:22,600 Speaker 4: We're inside dining in the evenings Saturday and Sunday the 278 00:15:22,640 --> 00:15:25,560 Speaker 4: whole day, so we do breakfast and lunch, but that's outside. 279 00:15:25,600 --> 00:15:29,520 Speaker 4: We also have our little espresso truck going and we're 280 00:15:30,440 --> 00:15:32,960 Speaker 4: we're a mountain destination. You know, we've got a lot 281 00:15:33,000 --> 00:15:35,320 Speaker 4: of people that come out Moholan underdrive. They're heading to 282 00:15:35,360 --> 00:15:38,400 Speaker 4: the beach, they're coming through or during the holiday season, 283 00:15:39,080 --> 00:15:41,720 Speaker 4: we do a lot of like kind of family gatherings 284 00:15:41,720 --> 00:15:44,720 Speaker 4: because we're a family, right sure, and people want to 285 00:15:44,760 --> 00:15:48,040 Speaker 4: bring someone to an experience like we are. You know, 286 00:15:48,120 --> 00:15:50,960 Speaker 4: we're we're still a living piece of history that is 287 00:15:51,040 --> 00:15:52,400 Speaker 4: functioning as a restaurant. 288 00:15:53,040 --> 00:15:54,800 Speaker 1: How many people can you fit in there? 289 00:15:55,440 --> 00:15:59,840 Speaker 4: We can fit about seventy five people inside, and then 290 00:15:59,840 --> 00:16:04,240 Speaker 4: we have outdoor seating, which is the daytime. And oddly enough, 291 00:16:04,320 --> 00:16:07,760 Speaker 4: like during COVID, like what we practice at the restaurant 292 00:16:07,800 --> 00:16:11,640 Speaker 4: is called social condensing inside And so. 293 00:16:12,880 --> 00:16:17,640 Speaker 2: That sounds like made up crap, it is we you know, 294 00:16:17,880 --> 00:16:20,440 Speaker 2: growing up poor in a Mexican family, we called it 295 00:16:20,520 --> 00:16:23,240 Speaker 2: the same thing because there was seven kids in like 296 00:16:23,280 --> 00:16:25,040 Speaker 2: a two bedroom house or whatever. 297 00:16:25,160 --> 00:16:28,200 Speaker 1: Social condensing. 298 00:16:29,440 --> 00:16:32,360 Speaker 4: But uh, COVID allowed us to kind of sprawl outside, 299 00:16:32,600 --> 00:16:35,120 Speaker 4: and so now we do our our daytime seating outside 300 00:16:35,160 --> 00:16:37,400 Speaker 4: and it's you know, we've got plenty of trees around, 301 00:16:37,440 --> 00:16:38,840 Speaker 4: there's birds running around, and. 302 00:16:38,840 --> 00:16:40,760 Speaker 2: No, I love the fact that you have an inside 303 00:16:40,840 --> 00:16:42,360 Speaker 2: menu and an outside menu. 304 00:16:42,520 --> 00:16:44,480 Speaker 4: Yeah, I mean they're basically kind of the same thing. 305 00:16:44,520 --> 00:16:47,480 Speaker 4: There's some stuff that we don't go outside with. The 306 00:16:47,560 --> 00:16:49,960 Speaker 4: clams is another thing that we've always had. It just 307 00:16:50,040 --> 00:16:54,040 Speaker 4: doesn't travel as well as to go the whole presentation. 308 00:16:54,360 --> 00:16:57,760 Speaker 2: Yeah, it's Can I steal you for a little bit 309 00:16:57,760 --> 00:17:00,920 Speaker 2: more time? Sure, because I'm really in joining our conversation 310 00:17:01,120 --> 00:17:04,560 Speaker 2: and is one of those weird times where it's almost like, 311 00:17:05,320 --> 00:17:07,439 Speaker 2: you know the place down the street that you have 312 00:17:07,480 --> 00:17:10,240 Speaker 2: the most access to or you want to talk, you 313 00:17:10,359 --> 00:17:13,359 Speaker 2: don't ever go in. And this is just the Old Place, 314 00:17:13,400 --> 00:17:17,320 Speaker 2: such a special place here in southern California, and shame 315 00:17:17,400 --> 00:17:19,760 Speaker 2: on us for it taking so long to have you here. 316 00:17:19,800 --> 00:17:21,680 Speaker 2: I'd really like to milk you for all your worth, 317 00:17:21,680 --> 00:17:24,280 Speaker 2: if that's okay, And we'll get into the food and 318 00:17:24,359 --> 00:17:28,119 Speaker 2: the menu when we return, stick around talking with Morgan 319 00:17:28,240 --> 00:17:31,760 Speaker 2: Runyon from the Old Place a very special Just look 320 00:17:31,800 --> 00:17:36,160 Speaker 2: it up, go to Old Placecornell dot com. Old Placecornell 321 00:17:36,280 --> 00:17:40,560 Speaker 2: dot com. Just look at this place and you'll start 322 00:17:40,600 --> 00:17:43,120 Speaker 2: to smell the food that we have in front of us. 323 00:17:43,160 --> 00:17:46,960 Speaker 2: That's stew. That's like my mom's stew. To me, that's 324 00:17:47,040 --> 00:17:49,440 Speaker 2: like that thing that you know on a Sunday when 325 00:17:49,440 --> 00:17:52,680 Speaker 2: she's making that, that makes me go, all right, we'll 326 00:17:52,680 --> 00:17:53,359 Speaker 2: be back with more. 327 00:17:53,640 --> 00:17:54,720 Speaker 1: So go now where. 328 00:17:54,920 --> 00:17:57,879 Speaker 5: You're listening to the Fork Report with Nil Savedra on 329 00:17:58,000 --> 00:18:00,480 Speaker 5: demand from KFI ams. 330 00:18:01,960 --> 00:18:04,200 Speaker 2: Neil Savadra, how do you do a little extra well 331 00:18:04,240 --> 00:18:09,280 Speaker 2: fed today too? Holy smokes that' stu. Good night, Irene 332 00:18:09,800 --> 00:18:14,880 Speaker 2: talking with Morgan Runyon from the Old Place. It is 333 00:18:14,920 --> 00:18:17,400 Speaker 2: one of those places that you will hear about. It 334 00:18:17,480 --> 00:18:23,439 Speaker 2: is family run for generations. It is a historical place. 335 00:18:23,960 --> 00:18:27,760 Speaker 2: It's beautiful and the food that we are eating today, 336 00:18:27,960 --> 00:18:31,359 Speaker 2: just a sample, is just amazing. 337 00:18:32,440 --> 00:18:33,199 Speaker 1: So we're gonna tell. 338 00:18:33,200 --> 00:18:34,800 Speaker 2: I asked him to stay a little bit because I'm 339 00:18:34,880 --> 00:18:38,080 Speaker 2: just enjoying the conversation and I just think it's an 340 00:18:38,119 --> 00:18:43,760 Speaker 2: honor to hang out with people that have been consistent 341 00:18:43,880 --> 00:18:47,000 Speaker 2: in doing something for the southern California. And I don't 342 00:18:47,000 --> 00:18:49,479 Speaker 2: care what it is. In this case, it's food. But 343 00:18:49,840 --> 00:18:52,560 Speaker 2: for families to continue to offer something like this, it 344 00:18:52,720 --> 00:18:58,320 Speaker 2: just blows me away. Old Place Cornell dot com, Oldplacecornell 345 00:18:58,440 --> 00:19:01,280 Speaker 2: dot com. Just go to the web site and you'll 346 00:19:01,280 --> 00:19:05,480 Speaker 2: see and you start reading these menus and you can 347 00:19:05,480 --> 00:19:07,760 Speaker 2: tell what's going on. So break down the menu. It 348 00:19:07,800 --> 00:19:11,560 Speaker 2: was simpler before you've added you said, you're prolific one 349 00:19:11,640 --> 00:19:13,760 Speaker 2: page now to it. 350 00:19:14,960 --> 00:19:18,639 Speaker 4: So, yeah, Well, for the first forty years of the 351 00:19:18,640 --> 00:19:21,199 Speaker 4: old place, my mom and dad running it. They started it. 352 00:19:21,880 --> 00:19:24,160 Speaker 4: There were two things on the menu, steak and clams 353 00:19:24,320 --> 00:19:31,040 Speaker 4: Sunday with steaks too, and beer and wine cash only, 354 00:19:31,880 --> 00:19:34,920 Speaker 4: And I tried that when I kind of it wasn't 355 00:19:34,920 --> 00:19:37,800 Speaker 4: my intention to run the restaurant. I had another job. 356 00:19:37,840 --> 00:19:42,040 Speaker 4: I worked in the I was an art director for 357 00:19:42,080 --> 00:19:45,160 Speaker 4: TV commercials. Oh wow, made good money. Yeah, my wife 358 00:19:45,280 --> 00:19:46,200 Speaker 4: is like, what are you doing? 359 00:19:46,400 --> 00:19:51,840 Speaker 1: You know, we can't live off clams, Matt. 360 00:19:53,960 --> 00:19:57,399 Speaker 4: But having grown up here in Los Angeles, there were 361 00:19:57,600 --> 00:19:59,960 Speaker 4: so many things in my life that have been fixed, 362 00:20:01,359 --> 00:20:04,199 Speaker 4: and I kind of realized that, oh, I have a 363 00:20:04,320 --> 00:20:08,840 Speaker 4: duty to kind of keep this institution going. It's a 364 00:20:09,000 --> 00:20:14,440 Speaker 4: historical institution going. And it took me about a year 365 00:20:14,480 --> 00:20:16,119 Speaker 4: into it or so to realize kind of what a 366 00:20:16,119 --> 00:20:20,680 Speaker 4: gift it was. And it's not a you know, restaurants 367 00:20:20,680 --> 00:20:23,520 Speaker 4: aren't great money making things, but they're great lifestyles and 368 00:20:23,560 --> 00:20:28,440 Speaker 4: they're incredible connections with people, and that's you know, and 369 00:20:28,800 --> 00:20:31,480 Speaker 4: that's the whole thing about eating in general. Anyways, it 370 00:20:31,480 --> 00:20:34,440 Speaker 4: brings people together, it crosses divides, and that's what we do, 371 00:20:34,480 --> 00:20:36,600 Speaker 4: you know, like we're just welcoming to everyone. 372 00:20:37,880 --> 00:20:40,480 Speaker 1: The I like what you just said, because. 373 00:20:42,359 --> 00:20:47,520 Speaker 2: You know, the Cooking Channel, food Network gives us impression 374 00:20:47,920 --> 00:20:51,160 Speaker 2: that restaurants are making money hand over fist and it's 375 00:20:51,240 --> 00:20:54,120 Speaker 2: just not the truth, and that everyone is the star chef. 376 00:20:55,000 --> 00:21:00,280 Speaker 2: And the fact is it is a working person's of 377 00:21:00,320 --> 00:21:07,359 Speaker 2: love and in the best of circumstances, and it's work 378 00:21:07,960 --> 00:21:11,199 Speaker 2: and it's a lot of freaking hours, you know, So 379 00:21:12,880 --> 00:21:15,159 Speaker 2: we try and get that across to let people know. 380 00:21:16,880 --> 00:21:20,520 Speaker 2: This has gone from the necessity of travel back in 381 00:21:20,560 --> 00:21:23,760 Speaker 2: the day. The first restaurants were inns and you were 382 00:21:23,800 --> 00:21:25,879 Speaker 2: traveling from place to place and it was just someone 383 00:21:26,080 --> 00:21:28,639 Speaker 2: They didn't have menus. This is what we're making tonight. 384 00:21:28,840 --> 00:21:32,159 Speaker 2: Come in, take a load off, and eat. And the 385 00:21:32,160 --> 00:21:35,200 Speaker 2: place that they are now to be in that hospitality 386 00:21:35,240 --> 00:21:38,960 Speaker 2: place still with that attitude is not easy to pull off. 387 00:21:39,800 --> 00:21:41,720 Speaker 2: And I'm going to tell you this steak sandwich that 388 00:21:41,760 --> 00:21:44,680 Speaker 2: I just been into is one of the best things 389 00:21:44,680 --> 00:21:48,600 Speaker 2: I've ever tasted. And normally I would say that I'm 390 00:21:48,600 --> 00:21:51,240 Speaker 2: going to go downstairs, find a stranger and slap them. 391 00:21:51,800 --> 00:21:55,440 Speaker 2: That's how good it is. But I might punch them 392 00:21:55,480 --> 00:21:59,360 Speaker 2: in the neck, it's that good. A spinning heel kick 393 00:21:59,520 --> 00:22:07,040 Speaker 2: to the throw possibly, that's how good. That is absolutely amazing. Well, 394 00:22:07,160 --> 00:22:12,040 Speaker 2: and its simplicity and those flavors, Wow. 395 00:22:12,000 --> 00:22:16,600 Speaker 4: That's simple that you know just now. Yeah, a lot 396 00:22:16,600 --> 00:22:19,360 Speaker 4: of that flavors. We just were grilling meat over an 397 00:22:19,359 --> 00:22:23,320 Speaker 4: open oak fire. We're just checking logs and slapping steaks 398 00:22:23,359 --> 00:22:24,400 Speaker 4: down with a little seasoning. 399 00:22:24,680 --> 00:22:27,480 Speaker 1: But you can taste that in that steak. I can 400 00:22:27,720 --> 00:22:29,520 Speaker 1: taste that oak. Yeah. 401 00:22:29,640 --> 00:22:32,560 Speaker 4: And you know, and I'm fortunate, you know when you 402 00:22:32,640 --> 00:22:36,280 Speaker 4: talk about people in culture, like, I'm fortunate all my 403 00:22:36,359 --> 00:22:38,560 Speaker 4: customers and my employees. You know, I have employees that 404 00:22:38,600 --> 00:22:41,960 Speaker 4: have been with me for over fifteen years now, a 405 00:22:42,040 --> 00:22:45,160 Speaker 4: large majority of them, and we all were We are 406 00:22:45,240 --> 00:22:48,119 Speaker 4: a family run thing, though a lot of us aren't 407 00:22:48,280 --> 00:22:49,160 Speaker 4: blood related. 408 00:22:49,800 --> 00:22:53,920 Speaker 2: Oh yeah, no, family is. Blood makes you a relative, 409 00:22:54,560 --> 00:22:55,919 Speaker 2: you know, love makes you family. 410 00:22:56,119 --> 00:22:58,280 Speaker 4: There you go, yeah, well said thank you. Yeah, that's 411 00:22:58,359 --> 00:22:59,640 Speaker 4: I'm going to I'm going to steal that one. 412 00:22:59,680 --> 00:23:03,439 Speaker 2: Well, that's the reality. That is the absolute reality. You know, 413 00:23:05,000 --> 00:23:11,280 Speaker 2: every family starts that way. If the family starts blood related, 414 00:23:11,320 --> 00:23:14,960 Speaker 2: you've got a problem. That's not okay. It's been illegal 415 00:23:15,000 --> 00:23:19,119 Speaker 2: for years. So it has to start by saying I 416 00:23:19,160 --> 00:23:21,760 Speaker 2: pick you, you pick me, I love you. 417 00:23:21,800 --> 00:23:24,480 Speaker 1: We're family, and that's how it all starts. 418 00:23:25,160 --> 00:23:27,359 Speaker 2: And let's face it, there's some people in our bloodline 419 00:23:27,359 --> 00:23:29,400 Speaker 2: we may not want to hang out with. So it's 420 00:23:29,440 --> 00:23:33,600 Speaker 2: a little bit of both. My guest right now is 421 00:23:33,680 --> 00:23:36,320 Speaker 2: Morgan Runyan. As we talk about the Old Place and 422 00:23:36,400 --> 00:23:40,280 Speaker 2: his family's life here, starting with his father Tom and 423 00:23:40,359 --> 00:23:43,440 Speaker 2: going through we have one more segment in this hour, 424 00:23:44,000 --> 00:23:45,760 Speaker 2: and I want to steal you for one more segment. 425 00:23:45,800 --> 00:23:46,320 Speaker 1: Can we do that? 426 00:23:46,800 --> 00:23:47,080 Speaker 4: Okay? 427 00:23:47,200 --> 00:23:47,560 Speaker 1: All right? 428 00:23:47,600 --> 00:23:52,320 Speaker 2: I'm just really enjoying the conversation and thoroughly enjoying the food. 429 00:23:52,680 --> 00:23:56,080 Speaker 2: I mean, sometimes people can bring in good food and 430 00:23:56,119 --> 00:23:58,640 Speaker 2: be a little bit of adult. It's just so it happens. 431 00:23:59,040 --> 00:24:01,800 Speaker 2: You seem like a really great guy and brought great food. 432 00:24:02,080 --> 00:24:02,560 Speaker 4: Thank you. 433 00:24:02,640 --> 00:24:03,959 Speaker 1: What are the odds? All right? 434 00:24:03,960 --> 00:24:08,960 Speaker 2: Stick around, We'll talk more again. Check out Oldplacecornell dot com. 435 00:24:09,160 --> 00:24:10,960 Speaker 2: Oldplacecornell dot com. 436 00:24:11,560 --> 00:24:14,560 Speaker 5: You're listening to The Fork Report with Nil Savadra on 437 00:24:14,680 --> 00:24:18,639 Speaker 5: demand from KFI AM six forty. 438 00:24:19,520 --> 00:24:21,840 Speaker 2: Neil Savader here with a Fork Report. Thanks for hanging out, 439 00:24:21,920 --> 00:24:25,840 Speaker 2: chatting and enjoying my conversation with Morgan Runyon from the 440 00:24:25,920 --> 00:24:29,760 Speaker 2: Old Place family owned for fifty five years. You say 441 00:24:29,880 --> 00:24:33,119 Speaker 2: fifty five years, Wow, in an older building than that. 442 00:24:33,359 --> 00:24:36,280 Speaker 2: So it was nineteen nineteen eight. 443 00:24:36,400 --> 00:24:40,000 Speaker 4: Hanks Country Store on the Cornell Post Office serve the 444 00:24:40,080 --> 00:24:43,800 Speaker 4: homesteaders that lived behind what was Rancho Malibu, which was 445 00:24:43,840 --> 00:24:44,600 Speaker 4: a cattle ranch. 446 00:24:45,320 --> 00:24:50,359 Speaker 2: Wow, and what a cool what a cool vibe that 447 00:24:50,520 --> 00:24:55,240 Speaker 2: look everything to it again. Check out Oldplacecornell dot com. 448 00:24:55,480 --> 00:24:59,040 Speaker 2: Oldplacecornell dot com. I know many of you know about 449 00:24:59,040 --> 00:25:02,840 Speaker 2: this place, but it's it happens to me, and I 450 00:25:02,880 --> 00:25:04,879 Speaker 2: try and check out as many places as possible, but 451 00:25:06,720 --> 00:25:09,880 Speaker 2: it's hard when something's there, and especially when it's been 452 00:25:09,920 --> 00:25:12,119 Speaker 2: there for so long you assume it's always going to 453 00:25:12,119 --> 00:25:15,439 Speaker 2: be there and God willing it will. But go and 454 00:25:15,520 --> 00:25:19,959 Speaker 2: check these places out. So this sandwich in front of 455 00:25:20,000 --> 00:25:25,600 Speaker 2: me is a beast, an absolute beast. So walk us 456 00:25:25,600 --> 00:25:27,400 Speaker 2: through this as I take a little bite here. 457 00:25:27,440 --> 00:25:34,440 Speaker 4: So that's our blt And basically we slice our own bacon, 458 00:25:35,000 --> 00:25:39,119 Speaker 4: Yeah you do, and we call it steak in and 459 00:25:39,160 --> 00:25:41,400 Speaker 4: it starts probably about an inch thick, and then when 460 00:25:41,440 --> 00:25:44,040 Speaker 4: it cooks down, it's you know, well over, you know 461 00:25:44,160 --> 00:25:47,280 Speaker 4: half inch three cords. It's a big slab of bacon 462 00:25:48,119 --> 00:25:55,359 Speaker 4: just with a sour dough, tomatoes, lettuce and a little 463 00:25:55,359 --> 00:26:00,560 Speaker 4: aoli in there. And it's it is. It's might not 464 00:26:00,680 --> 00:26:03,280 Speaker 4: be the most healthy thing for you, but it's gonna 465 00:26:03,320 --> 00:26:03,920 Speaker 4: taste good. 466 00:26:04,560 --> 00:26:06,879 Speaker 1: But you're gonna die happy. Absolutely. 467 00:26:08,160 --> 00:26:10,600 Speaker 2: If I'm going to go, I want this in my hands. 468 00:26:10,640 --> 00:26:12,479 Speaker 2: Matter of fact, I want them to bury me with it. 469 00:26:12,640 --> 00:26:17,399 Speaker 2: That is fantastic. Wow that you It's almost like the 470 00:26:17,440 --> 00:26:24,560 Speaker 2: equivalent of I don't know, six eight rashers of bacon 471 00:26:24,640 --> 00:26:25,240 Speaker 2: in one. 472 00:26:25,280 --> 00:26:28,720 Speaker 4: You know, it's it's a ridiculous amount of bacon. It's 473 00:26:28,720 --> 00:26:29,119 Speaker 4: a pound. 474 00:26:29,200 --> 00:26:33,600 Speaker 2: No, no, I'm saying, just in this one strip. So yeah, 475 00:26:33,640 --> 00:26:34,879 Speaker 2: so that's. 476 00:26:35,920 --> 00:26:39,400 Speaker 1: Wow. Yeah, the smoke on that too. 477 00:26:39,920 --> 00:26:41,960 Speaker 4: Yeah. I mean everything we do, I mean, the one 478 00:26:41,960 --> 00:26:44,680 Speaker 4: thing that I like to think that we do in 479 00:26:44,720 --> 00:26:47,480 Speaker 4: all of our food is we serve an honest portion. 480 00:26:49,080 --> 00:26:52,040 Speaker 4: And that is when you're like, for instance, when your 481 00:26:52,080 --> 00:26:54,160 Speaker 4: steak comes to you on your plate, you shouldn't really 482 00:26:54,200 --> 00:26:55,520 Speaker 4: see much of your plate. 483 00:26:57,280 --> 00:26:58,120 Speaker 1: Understood a bit. 484 00:26:58,200 --> 00:27:00,760 Speaker 4: You know, your steak will come if it's a ribi, 485 00:27:00,840 --> 00:27:02,640 Speaker 4: it's covering it. And we got to put the back 486 00:27:02,680 --> 00:27:04,920 Speaker 4: baked potato kind of on top of the ribbi a bit, 487 00:27:04,960 --> 00:27:08,280 Speaker 4: and then you got the salad wedged into whereover else 488 00:27:08,320 --> 00:27:10,560 Speaker 4: you can do. And then you dig around a bit 489 00:27:10,600 --> 00:27:15,000 Speaker 4: and mix stuff. And it's a process. And the sour 490 00:27:15,080 --> 00:27:18,080 Speaker 4: cream that we make ourselves is starting to melt all 491 00:27:18,119 --> 00:27:22,080 Speaker 4: over the place. And it's yeah, maybe not don't wear 492 00:27:22,080 --> 00:27:23,120 Speaker 4: a white shirt. 493 00:27:24,320 --> 00:27:29,760 Speaker 2: You wear something spotted. Yeah, something in the brown tones spotted. 494 00:27:30,600 --> 00:27:32,880 Speaker 4: I'm a big I'm a big black shirt guy. 495 00:27:33,119 --> 00:27:36,920 Speaker 1: Yeah, put it at keep it safe. I like that. 496 00:27:37,040 --> 00:27:40,040 Speaker 2: It's like, people, go, so, you know, what's your technique 497 00:27:40,040 --> 00:27:44,479 Speaker 2: in plating sugar. We don't plate, We construct, you put up. 498 00:27:44,480 --> 00:27:47,479 Speaker 2: We cover gafflete. We just cover the plate. That's what 499 00:27:47,520 --> 00:27:53,160 Speaker 2: we do. This is freaking insane, Miss Kayla. Look at 500 00:27:53,280 --> 00:27:58,399 Speaker 2: they call that bacon steaking. Look at that how. 501 00:27:58,280 --> 00:27:59,000 Speaker 1: Thick that is? 502 00:27:59,760 --> 00:28:03,439 Speaker 2: Go ahead, take a bite of that. You don't have 503 00:28:03,480 --> 00:28:06,080 Speaker 2: to bite the one. I just you don't have to 504 00:28:06,119 --> 00:28:11,720 Speaker 2: treat yourself something extra right. And that's been sitting there. 505 00:28:13,040 --> 00:28:16,600 Speaker 2: That sitting there is better than ninety five percent of 506 00:28:16,600 --> 00:28:19,600 Speaker 2: the bacon that comes to you hot and ready. 507 00:28:20,359 --> 00:28:24,280 Speaker 1: That is fent. That is not a belt. 508 00:28:25,160 --> 00:28:26,119 Speaker 4: It's just American. 509 00:28:26,560 --> 00:28:35,120 Speaker 2: That's lt. That is serious. It's got to be fun 510 00:28:35,160 --> 00:28:36,840 Speaker 2: serving that to people for the first time. 511 00:28:38,040 --> 00:28:39,479 Speaker 4: Yeah, I mean a lot of people, you know when 512 00:28:39,520 --> 00:28:41,720 Speaker 4: it comes like, yeah, that's a lunch item. So it'll 513 00:28:41,760 --> 00:28:45,000 Speaker 4: come with either side salad or our potato wedges, which 514 00:28:45,040 --> 00:28:46,400 Speaker 4: are big thick potatoes. 515 00:28:46,480 --> 00:28:48,440 Speaker 1: You know why even a salad with that? I mean, 516 00:28:48,480 --> 00:28:52,880 Speaker 1: who you kidding? Yeah, let's tell you. 517 00:28:53,080 --> 00:28:55,400 Speaker 2: Here's a salad, and they probably just stack it on 518 00:28:55,600 --> 00:28:57,440 Speaker 2: with the rest of the greens on there on the 519 00:28:57,480 --> 00:28:59,040 Speaker 2: sandwitch and bite into it. 520 00:29:00,200 --> 00:29:02,680 Speaker 1: God, I gotta tell you, you guys are doing it right. 521 00:29:03,240 --> 00:29:03,640 Speaker 4: Thank you. 522 00:29:03,720 --> 00:29:04,840 Speaker 1: That is super cool. 523 00:29:04,960 --> 00:29:08,840 Speaker 2: And and you said that it wasn't where you were going. 524 00:29:09,000 --> 00:29:12,840 Speaker 2: So you have an art background. I always tell Kayles 525 00:29:12,880 --> 00:29:15,480 Speaker 2: I said it on the show many times before. In 526 00:29:15,600 --> 00:29:20,000 Speaker 2: every book, you know, literature, religion, all these things, the 527 00:29:20,120 --> 00:29:22,480 Speaker 2: good ones are the ones that are creating, and the 528 00:29:22,520 --> 00:29:25,440 Speaker 2: bad ones are the ones that are tearing down. It's 529 00:29:25,480 --> 00:29:28,360 Speaker 2: just always the case, right, So I love that you 530 00:29:28,400 --> 00:29:30,800 Speaker 2: continue to create even though you're not in the art 531 00:29:30,840 --> 00:29:31,680 Speaker 2: direction anymore. 532 00:29:31,760 --> 00:29:35,280 Speaker 4: Yeah, I mean the kind of the area around the 533 00:29:35,320 --> 00:29:38,600 Speaker 4: old place is our family canvas. My dad and I 534 00:29:38,680 --> 00:29:41,800 Speaker 4: built the building that the winery's in next door. I 535 00:29:42,120 --> 00:29:44,160 Speaker 4: mean I built it. I was seventeen or so at 536 00:29:44,200 --> 00:29:46,320 Speaker 4: the time and lifted every board in there in the 537 00:29:46,360 --> 00:29:50,240 Speaker 4: eighties and I've continued to construct stuff on the property 538 00:29:50,280 --> 00:29:53,480 Speaker 4: and it's it's great and it's also a fault because 539 00:29:53,480 --> 00:29:55,880 Speaker 4: then I'm like repair guy of everything too. 540 00:29:56,760 --> 00:29:59,760 Speaker 2: Yeah that's a curse. Yeah, that's a curse. 541 00:30:00,680 --> 00:30:03,480 Speaker 1: Yeah. I actually we called a plumber the other. 542 00:30:03,400 --> 00:30:07,320 Speaker 2: Day and I'm like, Okay, do it because I'm like, 543 00:30:07,360 --> 00:30:09,800 Speaker 2: I'll get to it, and I'm like, no, just do it. 544 00:30:09,920 --> 00:30:12,080 Speaker 1: Oh yeah, yeah, that is awesome. 545 00:30:12,120 --> 00:30:16,640 Speaker 2: Though it sounds like your your father Tom didn't let 546 00:30:16,680 --> 00:30:20,400 Speaker 2: you sleep in on Sundays shop would yeah build this? 547 00:30:20,800 --> 00:30:21,040 Speaker 4: Yeah? 548 00:30:21,080 --> 00:30:21,600 Speaker 1: We worked. 549 00:30:21,960 --> 00:30:24,880 Speaker 4: We definitely worked, but working was also kind of how 550 00:30:24,920 --> 00:30:28,040 Speaker 4: we bonded in a way. Yeah, it was. It was 551 00:30:28,080 --> 00:30:31,120 Speaker 4: something that you know, we could and we could work 552 00:30:31,160 --> 00:30:33,840 Speaker 4: for long periods of time without even talking. It was 553 00:30:33,920 --> 00:30:36,000 Speaker 4: just a rhythm of what we were doing. 554 00:30:36,560 --> 00:30:38,560 Speaker 2: There's something but that that's the magic of a good 555 00:30:38,560 --> 00:30:43,600 Speaker 2: relationship too. Like I when my son who just turned nine, Max, 556 00:30:44,160 --> 00:30:47,920 Speaker 2: and my wife Tracy, when they're in the house, I 557 00:30:47,920 --> 00:30:50,560 Speaker 2: can feel it. Even if I'm in my shop in 558 00:30:50,600 --> 00:30:53,240 Speaker 2: the backyard. If I'm in my shop working, I know 559 00:30:53,320 --> 00:30:55,800 Speaker 2: they're there. I can tell when they're not. There's something 560 00:30:55,840 --> 00:31:00,000 Speaker 2: about having that energy of the people you love around 561 00:31:00,200 --> 00:31:03,360 Speaker 2: you that I think is potent. Wow, even this hour, 562 00:31:03,600 --> 00:31:06,040 Speaker 2: I kept pulling them over and it still went quickly. 563 00:31:06,440 --> 00:31:09,720 Speaker 2: Morgan Runyon, Ladies and gentlemen from the Old Place, The 564 00:31:09,760 --> 00:31:13,680 Speaker 2: Old Place. You can find out more at Oldplacecornell dot 565 00:31:13,720 --> 00:31:17,760 Speaker 2: Comoldplace Cornell dot com. Check it out. The food is 566 00:31:18,080 --> 00:31:21,840 Speaker 2: just flawless. It's everything you hope and more. Thanks for 567 00:31:21,880 --> 00:31:24,200 Speaker 2: coming in and taking the time and bringing food and 568 00:31:24,280 --> 00:31:32,040 Speaker 2: your kindness. This gorgeous, hilarious gift certificate that I'll take 569 00:31:32,040 --> 00:31:34,120 Speaker 2: a picture and put on the web as well. But 570 00:31:34,200 --> 00:31:34,960 Speaker 2: thanks very much. 571 00:31:35,040 --> 00:31:35,720 Speaker 4: I appreciate it. 572 00:31:35,800 --> 00:31:38,240 Speaker 1: What a pleasure to meet you. It's the Fork Report. 573 00:31:38,240 --> 00:31:41,560 Speaker 2: I'm Neil Seradris KFI heard everywhere on the iHeartRadio app. 574 00:31:43,120 --> 00:31:45,400 Speaker 2: You've been listening to the Fork Report. You can always 575 00:31:45,440 --> 00:31:48,120 Speaker 2: hear us live on KFI AM six forty two to 576 00:31:48,200 --> 00:31:51,880 Speaker 2: five pm on Saturday and anytime on demand on the 577 00:31:51,920 --> 00:31:53,000 Speaker 2: iHeartRadio app.