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Speaker 1: Hey, it's Niel Savidri.

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Speaker 2: You're listening to KFIM sixty the four Report on demand

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Speaker 2: on the iHeartRadio app.

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Speaker 3: Let me did you had it? Let me teach you

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Speaker 3: had it. Let me teach you had it. It's like

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Speaker 3: a colon narage. Let me teach you had it.

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Speaker 4: Let me tut of.

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Speaker 2: Hey by M six forty live everywhere on the iHeartRadio app. Hey, everybody,

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Speaker 2: Happy Saturday afternoon to you on this rainy Southland Saturday.

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Speaker 2: Please be safe. I know that sounds stupid, but let's

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Speaker 2: face it, we suck in this South end when it

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Speaker 2: comes to driving in the rain. We're always going to

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Speaker 2: hurry all of that. Stay off the roads if you can,

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Speaker 2: and enjoy just a nice rainy day here. Of course,

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Speaker 2: any accidents issues, road closures, or heaven forbid, any problems

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Speaker 2: in the Altadena area or in Palisades any of those places,

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Speaker 2: or in the mountains, we'll let you know about that

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Speaker 2: as well. But we continue to celebrate food as we

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Speaker 2: do every single Saturday on the Fork Report. Another classic

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Speaker 2: wonderful gem of a place here in southern California is

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Speaker 2: the Serving Spoon. And if you've not been, boy, are

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Speaker 2: you missing out? When it comes to stellar breakfasts and beyond.

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Speaker 2: Let's welcome back to the program. It's been a while.

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Speaker 2: Jessica Bain and Justin Johnson, owners of the Serving Spoon.

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Speaker 1: How doy folks, Hello, he thanks for being flexible today.

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Speaker 1: What a bummer. It would have been so nice to.

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Speaker 2: See you folks, and of course always crossing my finger

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Speaker 2: for you guys to bring food anytime. How y'all doing.

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Speaker 2: How's everything going at the Serving Spoon right now?

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Speaker 4: Things are going well? We we are. We are kind

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Speaker 4: of bummed. We definitely had some plates ready for you,

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Speaker 4: but that's not the revenue in your face. Yeah you do,

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Speaker 4: but but yeah, things are going well. Businesses, businesses doing doing,

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Speaker 4: doing good, and we're just continuing to get better and

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Speaker 4: better every day.

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Speaker 2: You know, there has been things twenty twenty, you guys

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Speaker 2: were punched in the gut like a lot of places.

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Speaker 2: Being a local restaurant and having the love of your

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Speaker 2: neighbors helped, you know, bolster that the restaurant and this

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Speaker 2: place and community gathering.

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Speaker 1: Right now, how.

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Speaker 2: Have you folks stabilized? Are you looking forward to Thanksgiving?

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Speaker 2: Doing anything special people need to know about.

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Speaker 5: Yes, we are looking forward to Thanksgiving, we actually have

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Speaker 5: our third annual breakfast giveaway at the restaurant, so we

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Speaker 5: are closed for business for Thanksgiving, but because our community

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Speaker 5: means so much to us, we actually on the day

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Speaker 5: of Thanksgiving will be giving out breakfast for free for

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Speaker 5: people to drive up and come in and grab their

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Speaker 5: breakfast or come out and grab their breakfast, and so

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Speaker 5: that you know, as families are cooking their meals for

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Speaker 5: Thanksgiving dinner and lunch, they will actually be able to

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Speaker 5: have some food that's not you know, the fast food

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Speaker 5: and you know, the cereal or the cold breakfast, so

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Speaker 5: they'll be able to come and get a hot breakfast

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Speaker 5: for the day. And the baby found my daughter in

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Speaker 5: the back.

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Speaker 1: Yeah.

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Speaker 2: So the funny thing is it's like a wedding, you

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Speaker 2: know how the people who are being focused on the

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Speaker 2: bride and the groom are the ones that don't usually

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Speaker 2: remember to eat. And it's like the people that are

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Speaker 2: making such a great meal for all of us on

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Speaker 2: Thanksgiving are the ones that forget to have breakfast or

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Speaker 2: to keep themselves, you know, fed while they're preparing the

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Speaker 2: big meal for dinner later on in the day.

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Speaker 1: How long have you folks been doing that?

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Speaker 4: This this would be our third one so ever since

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Speaker 4: we bought the restaurant. This is June of twenty twenty two,

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Speaker 4: is when we purchased the restaurant from our parents. So

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Speaker 4: that first year we bought it, and then we've done

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Speaker 4: it every year since then.

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Speaker 1: And what was the motivation?

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Speaker 2: I mean, obviously, like you said, getting a good meal,

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Speaker 2: But how did that pop into your head that Thanksgiving

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Speaker 2: was the day that that needed to be done.

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Speaker 4: I think it was a few things. I know a

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Speaker 4: little while ago, back in I believe twenty eighteen, I

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Speaker 4: personally had kind of started this tradition of giving before

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Speaker 4: I consume, So on days like Thanksgiving, I always, you know,

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Speaker 4: made it made an effort to either go to a

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Speaker 4: soup kitchen or or donate either some clothes or something

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Speaker 4: of that nature before I stuffed my face. And then

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Speaker 4: when we got the opportunity to own the restaurant and

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Speaker 4: we had the opportunity to give back and our our

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Speaker 4: own light, we figured it would you know, it would

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Speaker 4: be best to take advantage of the opportunity.

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Speaker 1: I love that.

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Speaker 2: It's it's it's not thanks taking so right. I love

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Speaker 2: I love the fact, you know, I was I remember.

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Speaker 4: Just see yeah, sorry to out excuse it was actually

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Speaker 4: twenty twenty three. Actually is when we when we started

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Speaker 4: at the restaurant out that I think about it because

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Speaker 4: it's our third annual one.

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Speaker 1: That's awesome.

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Speaker 2: I had somebody gosh, I overheard two people talking after

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Speaker 2: church one day saying, oh, let's let's go out and

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Speaker 2: catch up and get a drink. And the response from

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Speaker 2: the gentleman who has asked, said no, why don't we

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Speaker 2: get a meal? My dad always said, don't trust somebody

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Speaker 2: willing to buy a drink, trust somebody willing to buy

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Speaker 2: you a meal. And I thought there is some truth

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Speaker 2: to that concept of you know, let me nourish you,

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Speaker 2: and around Thanksgiving, that that idea of what you said

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Speaker 2: is to you know, give to someone first before you eat.

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Speaker 2: I think is a very powerful message to people when

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Speaker 2: and something that comes out from me doing this for

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Speaker 2: a long time from the hospitality community a lot. Why

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Speaker 2: do you think hospitality restaurant owners, chefs and the like

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Speaker 2: are always the first to give or donate time or food?

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Speaker 5: I will say, I would say it's a passion in

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Speaker 5: the heart right, so we know we need food. It's

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Speaker 5: a necessity to live. And someone who has a passion

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Speaker 5: for hospitality. They understand the pleasures and the joys of

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Speaker 5: life and to be able to share it. So I

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Speaker 5: think someone who is in this industry, you do it

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Speaker 5: not necessarily for finances, it's because it truly brings you

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Speaker 5: joy in being able to impact someone else's world and

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Speaker 5: life for something that you're able to contribute. So Justin

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Speaker 5: and I aren't necessarily always in the kitchen, but we

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Speaker 5: are able to say that. You know, as a third generation,

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Speaker 5: our family has been consistent in taking a feel for

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Speaker 5: the heart of the community and the heart of the people,

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Speaker 5: and that's also how we expect our staff. It's within

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Speaker 5: our DNA to have a love for the people. And

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Speaker 5: so when you have that, because I call Thanksgiving love day, honestly,

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Speaker 5: it's really like a family love day. And there's so

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Speaker 5: many hard things that are happening in the world that

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Speaker 5: if we're able to give back a little bit because

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Speaker 5: of what we have resources in, then it's definitely our

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Speaker 5: pleasure to do it.

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Speaker 2: We're going to talk more with Jessica Bain and Justin Johnson,

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Speaker 2: owners of Serving Spoon, when do we return. It's obviously

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Speaker 2: a lot going on there with the rain and everything

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Speaker 2: right now. So there's news we're going to get, but

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Speaker 2: we'll be back in a moment, so go know where.

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Speaker 6: You're listening to the Fork Report with Neil Savedra on

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Speaker 6: demand from KFI AM six forty.

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Speaker 1: I am your well fed host, Neil Savadra. How do

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Speaker 1: you do? Happy Saturday to you.

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Speaker 2: Rainy day out there today across the Southland, so be

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Speaker 2: aware that the roads are slick. Of course, I know

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Speaker 2: it sounds stupid, but I've been driving out there with

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Speaker 2: you before. We don't always think and your prayers up

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Speaker 2: in regards to anybody in the Burn areas from January

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Speaker 2: that mudslidees like of course in the mountains as well.

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Speaker 2: Stay right here you'll get all the news that you

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Speaker 2: need to know regarding the rains, road closures and beyond.

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Speaker 2: Of course, I Lean Gonzalez is with us for she'll

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Speaker 2: jump in should there be anything that you need to know.

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Speaker 2: Right now, we're talking to Jessica Bain and Justin Johnson,

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Speaker 2: owners of the Serving Spoon. They do their third annual

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Speaker 2: giving away of breakfasts and dealing with breakfasts for Thanksgiving.

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Speaker 2: What's in the breakfasts, by the way.

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Speaker 4: So right now we have planned is We're going to

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Speaker 4: do biscuits and gravy, which is something that's pretty rare

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Speaker 4: for us because we actually don't have that on the menu.

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Speaker 4: So that's something that we're pretty excited about. And then

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Speaker 4: we're going to do some fresh fruit potentially, some some pancakes,

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Speaker 4: and some coffee.

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Speaker 2: And how does one go about receiving or are you

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Speaker 2: asked looking for any help at all to make this happen?

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Speaker 4: Not? Well, we have the food taken care of. If

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Speaker 4: people want to come out and just simply volunteer, they

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Speaker 4: can just send us an email at info at the

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Speaker 4: Servingschoon dot net. We are definitely, you know, kind of

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Speaker 4: an all hands on deck. Maybe some folks from our

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Speaker 4: staff may come out and you know, family and friends.

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Speaker 4: But if people want to kind of participate in the

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Speaker 4: event with us, there are more than welcome because it

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Speaker 4: is a community driven event and so we want, you know,

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Speaker 4: as many people there as possible.

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Speaker 1: What time does it start on Thanksgiving morning?

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Speaker 4: It starts at It starts at ten am, So we're

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Speaker 4: going to begin serving at ten am. Set up, we'll

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Speaker 4: probably get there closer to about eight, between seven and eight,

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Speaker 4: but sure volunteers, they wouldn't need to be there any

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Speaker 4: earlier than nine am and then ending it shows ten

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Speaker 4: am to twelve pm. But it's really just until supplies last.

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Speaker 4: And so we're anticipating feeding clothes at about one hundred

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Speaker 4: and fifty to two hundred people. But you know, it

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Speaker 4: gets bigger and bigger every year, so you never really know.

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Speaker 2: Yeah, I would imagine word gets out and it being

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Speaker 2: the third year or so that that changes things most definitely.

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Speaker 2: I want to remind people again it's the servingspoon dot net.

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Speaker 2: The servingspoon dot net to find out more and to

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Speaker 2: go over the menus. So you said that you don't

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Speaker 2: have biscuits and gravy on your normal menu, but boy

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Speaker 2: do you have the spoon or breakfast list is pretty impressive.

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Speaker 1: Why don't you break down some of the things on

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Speaker 1: the menu.

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Speaker 4: Oh man, yeah, K, where do I start?

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Speaker 1: So you mentioned it a little earlier.

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Speaker 4: Our catfish is phenomenal, so yeah, the main dish with

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Speaker 4: the catfish of the catfish, grits and eggs. You can't

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Speaker 4: really go wrong with that. Our turkey chops are really good.

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Speaker 4: You can make that into a lunch or breakfast. So

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Speaker 4: if you do lunch, you can get some mac and

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Speaker 4: cheese and some collar greens or some yams and then

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Speaker 4: something else that we were not the road to your

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Speaker 4: face again, but we're going to bring you to our.

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Speaker 1: Our breakfast bowl.

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Speaker 4: We we put this on the menu here recently, and

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Speaker 4: so it's a breakfast bowl. It's on a bit of

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Speaker 4: potatoes with cheese, your choice of ham, bacon or sausage,

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Speaker 4: green onions, and a housemate southwest aoli that we sprinkle

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Speaker 4: on top and so pull of flavor. Yeah, really really

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Speaker 4: really good.

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Speaker 1: Oh man.

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Speaker 2: So yeah, it was kind of the way things went down.

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Speaker 2: It started with rain, then elevators, and then I woke

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Speaker 2: up with actually for a couple of days, as we

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Speaker 2: say around my house, I'm trying to get sick, and

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Speaker 2: I could just feel it pushing through. And then I'm like,

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Speaker 2: maybe that's a good Lord saying today is a better

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Speaker 2: day for everyone to stay home. And of course now

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Speaker 2: it's brutal because all I keep hearing is all the

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Speaker 2: great food that was coming our way.

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Speaker 1: Please can we have them?

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Speaker 4: Bet?

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Speaker 2: Yeah, Well, here's the thing with the serving spoon. You

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Speaker 2: folks have an open invitation. Anytime you want to talk

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Speaker 2: to the people that listen to the Fork Report, you

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Speaker 2: are more than welcome the love and the giving nature

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Speaker 2: and the true hospitality and family neighborhood vibe of the

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Speaker 2: serving spoon going on for so long and family driven

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Speaker 2: there at fourteen zero three Sentinela Avenue there in Inglewood.

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Speaker 2: Is one of the things that we have to protect

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Speaker 2: these places.

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Speaker 1: We have to order.

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Speaker 2: From them, great catering, great getting in there even better

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Speaker 2: to help you know the people that are serving and

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Speaker 2: in actually in the front of the house and the

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Speaker 2: back of the house. Those are things that going in

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Speaker 2: in person is a big deal. So we always salute

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Speaker 2: everything that you folks are doing. It's been a while

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Speaker 2: since I've been inside, but what you folks do is

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Speaker 2: something very very special, and we appreciate you taking the

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Speaker 2: time to come on today.

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Speaker 4: Yes, thank you so much for having us, and we

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Speaker 4: look forward to seeing you again in the near future.

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Speaker 4: And now that I kind of put the pieces together,

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Speaker 4: definitely remember Kayla. Tayla comes in quite often. Actually I

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Speaker 4: really do.

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Speaker 5: I love that.

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Speaker 2: Yeah, yeah, Tayla is memorable. Not always for good reasons,

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Speaker 2: but that's all right, that's okay. She'll stick with you

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Speaker 2: like a good or bad meal, is what I'm saying.

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Speaker 2: But no, we love miss Kayla for sure. Thanks for

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Speaker 2: your time, be safe out there when it's craziness, and

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Speaker 2: God bless all that you folks are doing there on

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Speaker 2: Thanksgiving morning and beyond.

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Speaker 4: Yes, thank you so much. Thanks for having us so much.

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Speaker 2: Jessica Bain and Justin Johnson, owners of the Serving Spoon,

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Speaker 2: and get in there. It really is one of those

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Speaker 2: places that makes you feel at home and part of

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Speaker 2: a community. The Servingspoon dot Net the servingspoon dot Net

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Speaker 2: out there in Inglewood.

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Speaker 1: Check it out if you haven't already. It's the Fork Report.

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Speaker 1: I'm Neil Savedra KFI AM six forty.

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Speaker 6: You're listening to The Fork Report with Neil Savedra on

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Speaker 6: demand from KFI A M six forty