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Speaker 1: Hey, it's Nielsa Adri. You're listening to k F I

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Speaker 1: am sixty the four Report Odd Demand on the iHeartRadio app.

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Speaker 2: Let me teach you, got it, Let me teach you

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Speaker 2: how to condam Marron Nathan, Let me teach you at it.

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Speaker 2: It's a columnar.

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Speaker 1: Let me teach you how to.

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Speaker 3: Let me teach you, let me out say, let me

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Speaker 3: teach you, let me.

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Speaker 1: Let me teach you. Out of me KFI. It's forty

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Speaker 1: five Revery hobby Ieart radio app. Hey everybody, Happy Saturday

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Speaker 1: to you. It's the four Report, All things food, beverage

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Speaker 1: and beyond all. Poor Mario his first day fully running

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Speaker 1: the board and I threw him a curveball, the poor bastard.

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Speaker 1: Thanks for tuning in today. We have another Halloween program

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Speaker 1: for you. We're doing things a little different over the

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Speaker 1: holiday season, of course, focusing on food per usue, but

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Speaker 1: we also want to make sure that we are I

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Speaker 1: don't know, tipping our hat to stuff going on in

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Speaker 1: the Southland, people decorating their homes, How to decorate your

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Speaker 1: homes in addition to food goods and beyond. That's because

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Speaker 1: I love all that stuff quite honestly, I think it

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Speaker 1: makes the holidays extra fun. And when it comes to

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Speaker 1: Halloween and Christmas in the like, I'm very big on

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Speaker 1: all that. So the curveball that I threw poor Mario

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Speaker 1: today was I get in the car, I'm driving into

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Speaker 1: the station and it says you're not going to make it.

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Speaker 1: I had to actually turn around and run home, so

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Speaker 1: poor Mario had to pop me up here. We had

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Speaker 1: to make some changes thanks to our guests. That's going on,

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Speaker 1: but thank god, I've saved you from hearing the first

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Speaker 1: segment of Kayla. That could have been rough.

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Speaker 4: That could have been I don't know how I got

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Speaker 4: into this. I think that we were a team effort.

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Speaker 4: You throw us a curveball. I told you I was

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Speaker 4: looking forward to seeing you today and now you're Oh.

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Speaker 1: You said you were looking forward to dumping on me today.

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Speaker 1: I was, there's a differing you dumping on you?

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Speaker 4: Potato, Potato?

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Speaker 1: What do you want?

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Speaker 3: What do you want? Man?

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Speaker 1: You're going to tell me what makes you happy and

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Speaker 1: what's not making you happy? Right now? Exactly? Yes, my

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Speaker 1: therapy session. Well, I'm sorry I missed it. I'll start

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Speaker 1: billing you, but I do have some fun stuff to

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Speaker 1: talk about. It as a matter of fact, since we

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Speaker 1: are in the season four carving Pumpkins, I wanted to

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Speaker 1: talk about pumpkin seeds in particular because although not every

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Speaker 1: pumpkin is edible as far as flavor wise, and the

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Speaker 1: ones you carve really and we talked about this in

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Speaker 1: earlier programs. The jack lantern pumpkins you get your local

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Speaker 1: grosser and the like. Those are you know, crap pumpkins.

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Speaker 1: They're good for carving, you know, your regular jack o lantern,

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Speaker 1: but they're not like a sugar pie pumpkin or a

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Speaker 1: pumpkin that is specifically made or grown to eat. They're delicious,

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Speaker 1: they're sweeter, they're certain structure to the pumpkin that's different

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Speaker 1: that makes them wonderful unto themselves and makes them good

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Speaker 1: for cooking. But every pumpkin has pumpkin seeds that are

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Speaker 1: delicious and that can be put together and utilized to eat.

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Speaker 1: The thing you want to do is you want to

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Speaker 1: roast them? Now I get asked all the time. I

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Speaker 1: remember as a kid there was kind of the same old,

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Speaker 1: same old pattern of putting them on a cookie sheet

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Speaker 1: and all that. But I wanted to give you some

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Speaker 1: insights and some tips as to how you can roast

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Speaker 1: those pumpkin seeds on your own. First things first, when

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Speaker 1: it comes to pumpkin seeds, you obviously want to clean them,

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Speaker 1: and this is a matter of removing them from the pumpkin.

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Speaker 1: The thing is that vainy, slimy stuff that's all over

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Speaker 1: the pumpkin seeds is the first thing you have to remove.

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Speaker 1: So you got all these pumpkin seeds from your pumpkin carving,

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Speaker 1: and this is the right time to get them, scoop

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Speaker 1: them out and roast them so good pumpkin's going to

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Speaker 1: feel hard and smooth, no soft spots, no discoloration. You know,

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Speaker 1: it's a good strong pumpkin. Stems also going to be firm.

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Speaker 1: It's going to be attached, no signs of rotting near

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Speaker 1: the base. This is going to let you know that

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Speaker 1: it's going to be good to go for your pumpkin seeds.

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Speaker 1: Clean the seeds, place them in a large bowl of water.

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Speaker 1: This is going to loosen those seeds from that pulp

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Speaker 1: stuff that they're going to separate and some of it's

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Speaker 1: gonna fall, some of it's going to sink in the water.

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Speaker 1: So when it comes to how you're going to prepare them,

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Speaker 1: that's really going to be up to you. As far

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Speaker 1: as flavors. Some people put like a hot cocoa mix

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Speaker 1: on them, but yeah, right, cinnamon, maybe brown sugar, make

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Speaker 1: it a little sweet. Some people use some cayenne pepper,

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Speaker 1: make it spicily. I like to add some cheese, maybe

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Speaker 1: some finely grated parmesan or agiano or something like that.

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Speaker 1: It's really going to be whatever your flavor profile is

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Speaker 1: and how you like to eat things. So you scoop

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Speaker 1: out all those seeds a medium pumpkin. You're kind of

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Speaker 1: looking at about two cups. You transfer those seeds to

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Speaker 1: the bowl of water. About the loose seeds, they're gonna float,

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Speaker 1: they're gonna separate from the pulp. The pulp's gonna sink,

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Speaker 1: and you discard the pulp. You're not gonna eat that,

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Speaker 1: you're not gonna use it. You put the seeds in

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Speaker 1: a colander. Of course, you rinse them. You want to

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Speaker 1: drain them. You want to pat them dry with paper

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Speaker 1: towels there and get up all that liquid that's gonna

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Speaker 1: help them roast nicely too. You don't want them steaming.

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Speaker 1: Per se. You spread the clean seeds out on a

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Speaker 1: baking sheet. This again, is so that they all get

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Speaker 1: the same amount of heat when they're roasting, and that's

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Speaker 1: going to give you the best that's going to get

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Speaker 1: you the best texture out of them. Put them on

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Speaker 1: that baking sheet. You want to bake at two hundred

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Speaker 1: and fifty degrees until they're dry. It's gonna take about

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Speaker 1: an hour. Then you take them. You can toss them

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Speaker 1: with some olive oil. You see them with salt, and

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Speaker 1: then you roast them three hundred and fifty degrees, tossing

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Speaker 1: it occasionally until golden brown and crisp. That's about another

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Speaker 1: twenty minutes. At that three hundred and fifty degrees fahrenheit.

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Speaker 1: You want to cool them completely, storm in an air

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Speaker 1: tight container, and you're good to go. Now if you

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Speaker 1: want to mix it up before you roast them at

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Speaker 1: three point fifty, you want to add your flavors. So

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Speaker 1: the fall mocha one I talked about is one tablespoon

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Speaker 1: of hot cocoa mix, one teaspoon ground cinnamon. You toss

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Speaker 1: that in there, and then you put them on that

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Speaker 1: baking sheet at three point fifty and you toast them

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Speaker 1: for twenty minutes. You want to toss them a little

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Speaker 1: bit kind of stir them up. In between that sweet heat,

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Speaker 1: you put about a quarter cup of the brown sugar,

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Speaker 1: eight teaspoon caim peppa. Do that and you're good. If

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Speaker 1: you want to just a little bit of pecorino romano

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Speaker 1: cheese on there, you want to do a little parmesano reggiano,

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Speaker 1: about a half cup finally, finally grated two tea spurns

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Speaker 1: cracked pepper on there, and you do that during that

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Speaker 1: roasting period and you are golden. Oh does not sound good.

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Speaker 1: And then you've got your your tasty treats and your

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Speaker 1: pumpkin seeds and everybody's going to be happy for fall.

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Speaker 1: All right, stick around, much more to come, So go

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Speaker 1: no where to the Fork Report on Neil saved.

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Speaker 5: You're listening to the Fork Report with Nil Savedra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 1: It is your friendly neighborhood Fork Report of Nil Savedra

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Speaker 1: and it is the Fork Report program. We'll be here

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Speaker 1: until we hand it over to Tiffany Hobbes at five

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Speaker 1: o'clock and then Michael Monks at seven, So go know where.

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Speaker 1: It's a beautiful day today, but we are in fall,

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Speaker 1: and I am fully into Halloween mode. Working on animatronics

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Speaker 1: and props and all kinds of things for my son

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Speaker 1: Matt's school and their Halloween haunted house and stuff. And

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Speaker 1: I'll be decorating our house this year and having some

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Speaker 1: family and friends over as well. We usually do an

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Speaker 1: open house. People can kind of cruise by, have some food, sit,

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Speaker 1: pass out candy, do whatever. But I wanted and we're

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Speaker 1: gonna have some great guests for you to meet today

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Speaker 1: and some places to find out about if you like

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Speaker 1: spooky things, you like haunted things, someplace that you can

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Speaker 1: check out. Right now, we're talking about Technique of the

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Speaker 1: Week and I choosing some fun holiday to reads. I

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Speaker 1: see a lot of this stuff. I've been doing this for,

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Speaker 1: you know, well over fifteen years or so, and I

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Speaker 1: see just about every type of cookie or thing you

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Speaker 1: can do. I have never seen this one before. Saw

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Speaker 1: this in Good Housekeeping, and I love this. They're called

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Speaker 1: fossil cookies. So think I'm not going to go break

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Speaker 1: down the recipe for the actual cookies because they're two

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Speaker 1: basic cookies that most people know how to make. The

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Speaker 1: first is a sugar cookie. You know, it's the basic

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Speaker 1: sugar cookie you're going to be doing for any holiday.

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Speaker 1: And then there's one called the black Coca or Cocoa

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Speaker 1: rather cookie, which is basically just a dark chocolate cookie. Basic,

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Speaker 1: basic cookie. But the thing that I loved about this

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Speaker 1: is the preparation and how you make them fun. So

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Speaker 1: you prepare the cookie dough as directed. You can even

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Speaker 1: buy you know, the cookie dough over the counter and

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Speaker 1: get it at your local grocery store. The key on

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Speaker 1: this is a couple of things. You want to roll

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Speaker 1: it out, and you want to make kind of broken shapes,

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Speaker 1: think kind of like a large broken glass pieces. So

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Speaker 1: you want to cut the dough. If you roll it out,

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Speaker 1: you want to cut the dough in kind of you know,

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Speaker 1: broken pieces. Don't make them uniform, don't do any of that.

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Speaker 1: You want to make them look kind of like shards

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Speaker 1: big enough to do this. This is going to be

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Speaker 1: the key. You want to chill the dough once you've

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Speaker 1: broken it up in those pieces, to make it look

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Speaker 1: like you bust it up ground or what have you.

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Speaker 1: You want to chill them. Then you bring them out.

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Speaker 1: You want to find and you can go to Michael's,

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Speaker 1: you can go to a toy store. You may even

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Speaker 1: have some of these things laying around you want plastic

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Speaker 1: little skulls. You want plastic little bones. You want plastic spiders,

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Speaker 1: you want plastic bugs. Clean them with soap and water,

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Speaker 1: make sure they're clean, and you press them into the

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Speaker 1: cookie dough so kind of, you know, face down. Either

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Speaker 1: get the impression of the bug or whatever in there. Right,

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Speaker 1: you press that down, and you put that back in

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Speaker 1: the refrigerator because you want them to chill again. Then

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Speaker 1: you bring them out and you put them in and

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Speaker 1: you bake them normal. The reason why you want them

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Speaker 1: so chilled is that'll keep them from puffing up. You

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Speaker 1: don't want them to puff up and blow out the

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Speaker 1: detail that you put in there by pressing these little,

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Speaker 1: fun little creatures in there. Now, then what you're going

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Speaker 1: to want to do that's going to make this soup

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Speaker 1: a deep of fun is you're going to make an icing,

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Speaker 1: and you prepare the icing. Uh, you know, your simple

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Speaker 1: icing is is a glaze. It's simple sugar water, heavy cream.

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Speaker 1: I prefer to use the not granulated sugar. I want

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Speaker 1: to use the powdered sugar confection or sugar. And you

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Speaker 1: make a nice, wonderful glaze and you pour them in there,

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Speaker 1: and then you use the back of the spoon to

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Speaker 1: kind of pour them over the ends and they'll pull

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Speaker 1: up while you're looking at me, Kayla.

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Speaker 4: No, it sounds amazing, Sevidra, it sounds amazing. I'm really

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Speaker 4: excited to have these fossil cookies and the chocolate and

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Speaker 4: the glass brooke, yeah, brooking glass sheeps following, all.

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Speaker 1: Right, And so then they pull up in the fossil

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Speaker 1: part and then they kind of ooze over the edges

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Speaker 1: and we let them cool. It'll get crunchy and crispy

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Speaker 1: because the sugar will firm up in there and it's

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Speaker 1: a thing of wonderfulness. But I thought they were doorbs balls.

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Speaker 1: Yeah that's a grown man saying that. So enjoy them.

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Speaker 1: And if you do them, please put them on social

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Speaker 1: media and hit me up at Fork Reporter at fork

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Speaker 1: Reporter on Instagram so I can see them because it soundsbulous.

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Speaker 1: All right, we'll be back with more, so go know

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Speaker 1: where it's The Fork Report on Neil Savader KFI six forty.

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Speaker 5: You're listening to The Fork Report with Nil Savadra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 1: Now I'm your well fed host, Neil Savadra.

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Speaker 3: How do you do?

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Speaker 1: Thanks for hanging out with us today. We are in

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Speaker 1: the season. Of course, we are into the holidays already.

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Speaker 1: That means one of my favorites is Halloween, and we've

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Speaker 1: a show that is all Halloween for you. As we

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Speaker 1: go through the rest of the holidays, we'll be doing

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Speaker 1: the same thing, bringing you interesting people of course, things

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Speaker 1: that surround food and going out and entertainment, and today

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Speaker 1: is no different. Also want to remind you to join

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Speaker 1: me on Instagram at Fork Reporter at Fork Reporter on Instagram,

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Speaker 1: and if you like art, making things, Halloween, star Wars,

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Speaker 1: anything like that, you can follow me on my Makers

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Speaker 1: my new makers Instagram which is Savco Industries that's at

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Speaker 1: saav coo Industries and see some of the stuff I'm

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Speaker 1: making right now and things I work on in my shop.

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Speaker 1: Right now, I want to tell you about a place.

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Speaker 1: I'm going to introduce you to somebody and tell you

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Speaker 1: about a place an immersive experience here in southern California

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Speaker 1: that I have enjoyed at least three times or so

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Speaker 1: with my family and it's tons of fun and we're

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Speaker 1: going to to bring that to you Via Tyler Mittendorf.

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Speaker 1: Welcome to the Folk Report. Hi, you Tyler going once,

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Speaker 1: going twice. We've got a little bit of technical problems

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Speaker 1: and we'll figure that out at the station in just

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Speaker 1: a moment. The place that I want you to check

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Speaker 1: out is Night of the Jack dot com. Night of

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Speaker 1: the Jack dot Com is where you can see all

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Speaker 1: of the things that are going on. It's not far

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Speaker 1: from Los Angeles. It's actually out in the Calabasas area,

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Speaker 1: and it is one of my favorite things because it's

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Speaker 1: for all ages. It's great for date night, it is

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Speaker 1: great for families, and it was one of those things

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Speaker 1: that you can kind of enjoy at your own pace,

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Speaker 1: and it's really fun. We have Tyler with us. Yes, no,

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Speaker 1: maybe so. Man, you are really getting baptized by fire today, Mario. Well,

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Speaker 1: check back in just a moment to make sure that

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Speaker 1: we can get there.

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Speaker 3: Oh.

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Speaker 1: I can hear him, I can hear you. Are you there, Tyler?

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Speaker 3: Hello, can you hear me?

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Speaker 1: Yeah? Sure, Ken, sorry about that. My friend Eric all good,

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Speaker 1: I could hear you?

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Speaker 5: Great?

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Speaker 1: Oh well, I'm sorry about that. Well, I will tell

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Speaker 1: you I am a fan of what you guys do

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Speaker 1: there at Night of the Jack.

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Speaker 3: Amazing. Yeah, thank you so much. This is our ad season.

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Speaker 3: If you can believe it. So time certainly does fly,

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Speaker 3: but it is an annual tradition here in Los Angeles

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Speaker 3: that keeps growing and we're happy to have another year.

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Speaker 1: Yeah, it just explained to everybody. I gave a little

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Speaker 1: bit of a primer about not getting into the details,

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Speaker 1: but about that it's locals a up in the hills

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Speaker 1: of Malibu slash Calabasas in that area. It's off a

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Speaker 1: Malholland correct, that's correct.

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Speaker 3: We're re located out in Calabasas a kinggule At Ranch,

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Speaker 3: which is if you've never been there, it's a really

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Speaker 3: gorgeous property up in the Santa Monica Mountains that has

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Speaker 3: these amazing trails that you can kind of walk under

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Speaker 3: and walk through that we incorporate into our show, as

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Speaker 3: well as some amazing buildings and iconic buildings that are

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Speaker 3: already on that property that we also incorporate into the

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Speaker 3: show and really bring to life and exciting ways, whether

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Speaker 3: that's through pumpkin displays, which is, you know, kind of

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Speaker 3: our bread and butter of the show, as well as

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Speaker 3: we've incorporated some really exciting light in video technology into

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Speaker 3: these buildings as well that bring them to life through

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Speaker 3: projection mapping where you might see a building, you know,

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Speaker 3: look normal one second, and then it transforms into a

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Speaker 3: different building, maybe it crumbles to the ground, and it

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Speaker 3: really takes these existing structures and brings them to life

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Speaker 3: in a really immersive and cool way as part the

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Speaker 3: experience that that's been a new offering that we've done

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Speaker 3: this year. That's pretty exciting.

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Speaker 1: And it's been a couple of years since I went.

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Speaker 1: As a matter of fact, my young boy is eight

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Speaker 1: years old, he's about to turn nine, and I think

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Speaker 1: we started. The first one we went to was when

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Speaker 1: he was like two, so I know there's been a

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Speaker 1: lot of changes over those years. And I'm looking at

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Speaker 1: the website again, Night of the Jack dot com, Night

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Speaker 1: of the Jet dot Com. But you do you sell

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Speaker 1: Jacqueline or pumpkins on site as well?

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Speaker 3: We don't sell pumpkins on site, but you will leave

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Speaker 3: with plenty of the photos of pumpkins through the experience

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Speaker 3: while you're there.

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Speaker 1: Okay, So for those that haven't been described some of

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Speaker 1: the areas and some of the intense carvings, they'll be

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Speaker 1: seen definitely.

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Speaker 3: So as guess entered the property, they're instantly greeted with

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Speaker 3: our pumpkin carver who's doing live pumpkin carvings every night,

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Speaker 3: and they are three D carvings that really bring the

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Speaker 3: pumpkins to life and maybe a different way that you

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Speaker 3: hadn't seen before. And the detail as you get up

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Speaker 3: close and watch him do his work is truly astounding.

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Speaker 3: Through that, and then once you make your way into

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Speaker 3: the event, there's a rotating selection of LA's top food truck.

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Speaker 3: I mean, we joke it's kind of half food and

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Speaker 3: wine festival at times. And because the food and drink

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Speaker 3: component to the event is just so robust every night,

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Speaker 3: that makes it exciting for guests to experience not once twice,

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Speaker 3: but maybe three times as they just kind of work

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Speaker 3: their way through those food and drink offerings. And speaking

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Speaker 3: of those drink offerings, as you get past that food area,

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Speaker 3: we have this amazing immersive spoot easy zone for guests

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Speaker 3: who maybe want to im vibe in some adult spirits

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Speaker 3: through there in these amazing themed and crafted cocktails as

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Speaker 3: well as a large selection of mocktails as well for

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Speaker 3: those who maybe aren't drinking or arn of age to

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Speaker 3: enjoy those holiday spirits. And you know, a big piece

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Speaker 3: of what this event is those family moments and creating

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Speaker 3: those family moments, and whether that's through the exciting scenes

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Speaker 3: that they'll experience on the trail. The trail itself is

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Speaker 3: a mile long with thirty plus immersive scenes they'll walk

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Speaker 3: your way through, whether that's being surrounded by spiders in

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Speaker 3: a spider tunnel, being under the sea, seeing sea creatures,

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Speaker 3: you know, full spongebobic, bikini bottom section, alien abductions. It

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Speaker 3: really has kind of something for everybody at every turn.

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Speaker 3: And again you're fully immersing these scenes that are encompassed

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Speaker 3: with pumpkins. You're seeing giraffes made out of pumpkins, You're

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Speaker 3: seeing dinosaurs made out of pumpkins, and these really amazing

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Speaker 3: art installations, which is really what they are is these

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Speaker 3: pumpkins are handcrafted by artisans all around the country and

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Speaker 3: showcasing their work here, which is just really exciting. But

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Speaker 3: the event is ripe with photo moments, so as you leave,

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Speaker 3: you're going to leave with instagram worthy photos for your feed,

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Speaker 3: your family to really cherish for years to come. I do.

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Speaker 1: I just wanted to let you know it didn't get

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Speaker 1: past me. The whole spook easy reference, very well played, sir.

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Speaker 1: Oh yeah, all right, Hey, tight, We're going to get

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Speaker 1: some news. When we come back, we'll give some more

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Speaker 1: details how you can get tickets and enjoy the ultimate

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Speaker 1: Halloween event back in Los Angeles. Out there in Calabasas.

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Speaker 1: I can't stress enough how beautiful the grounds are. It

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Speaker 1: is so easy to park and to get to the location.

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Speaker 1: Everything is kind of one stop right there. Night of

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Speaker 1: the Jack is the immersive Halloween experience. I'm talking about

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Speaker 1: Night of the Jack dot com. Night of the Jack

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Speaker 1: dot Com. So stick around. More to come. It's the

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Speaker 1: Fork Report. I'm Neil Savadra kf I AM six forty.

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Speaker 5: You're listening to the Fork Report with Nil Savedra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 1: Celebrate food, the people that make it, the culture behind it,

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Speaker 1: and during the holidays we shift things a little bit.

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Speaker 1: We still talk about food and beverages and all that,

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Speaker 1: but we add a little bit of events and decorating

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Speaker 1: your home ideas and things like that. So it starts

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Speaker 1: this month and obviously rolls through in through Thanksgiving and

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Speaker 1: then through Christmas as well and the New Year. So

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Speaker 1: all kinds of good things coming up. Thanks for hanging

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Speaker 1: out with us. Before we get back into talking with

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Speaker 1: Tyler from Night of the Jack. I want to remind

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Speaker 1: you about Deadair dot COO. So some of the songs

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Speaker 1: you're hearing coming in out of the breaks today are

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Speaker 1: from Deadair dot Co. My buddy you know him, you

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Speaker 1: love him. Clay row oversees this. It is year round

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Speaker 1: holiday music for Halloween and I love it. It is

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Speaker 1: the theme song to my life during these months. Starts

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Speaker 1: in August and I it doesn't get shut off. So

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Speaker 1: check it out. Deadair dot Co Deadair dot Co. Some

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Speaker 1: of the songs you're hearing I pulled from his very lineup.

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Speaker 1: Curated from his very lineup as I was listening today,

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Speaker 1: a year round Deadair dot COO. No m all right,

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Speaker 1: back to Tyler Midendorf from Night of the Jack in Calabasas.

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Speaker 1: This is at the top of the list when it

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Speaker 1: comes to family events for this time of the year.

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Speaker 1: They just do a fantastic job. Now I didn't know

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Speaker 1: this because I have no need for it personally, But

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Speaker 1: you do private events as well. Tell me a little

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Speaker 1: bit about private events.

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Speaker 3: Yeah, of course, we have an amazing event space that's

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Speaker 3: just behind our main event area that is private with

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Speaker 3: private restroom, seating, a private bar, and you can really

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Speaker 3: throw an amazing birthday party, celebration, really whatever you'd like

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Speaker 3: to for the season. The space is able to be

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Speaker 3: transformed to whatever you would like. So that's really exciting

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Speaker 3: for folks who want to come and celebrate the season

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Speaker 3: and have a private space to really enjoy that moment

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Speaker 3: with your group.

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Speaker 1: Oh that's awesome, That is awesome. Okay, So walk us

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Speaker 1: through the event, is it? I know you have this

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Speaker 1: year you have something called Almost Dark so you can

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Speaker 1: check out the trails during twilight time or as the

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Speaker 1: sun goes down. Is that for younger children or things

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Speaker 1: like that, or for people that might want to eat

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Speaker 1: first or something like that.

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Speaker 3: Yeah, that's one hundred percent correct. You know, we really

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Speaker 3: at the event listen to that guest feedback and what

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Speaker 3: our returning fans are telling us, And one of those

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Speaker 3: was they have young kids that want to experience the

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Speaker 3: event and maybe don't want to be out so late

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Speaker 3: into the wee hours of the evening. So we opened

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Speaker 3: up a earlier time slot this year at six pm

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Speaker 3: where fans can come and maybe e before they go

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Speaker 3: on the trail, or it gives them time to experience

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Speaker 3: the trail early and they need afterwards, and it really

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Speaker 3: creates that flexibility for folks to experience the event in

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Speaker 3: a way that makes sense for them.

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Speaker 1: So if you're on social media, you can follow them

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Speaker 1: at Nights of the Jack on Instagram and Facebook and

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Speaker 1: x and all of that. But you can go and

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Speaker 1: get tickets at Night of the Jack dot com. Night

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Speaker 1: of the Jack dot Com. That's where you can buy

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Speaker 1: tickets and find out more about the event. Anything else

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Speaker 1: I'm leaving out, Taylor.

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Speaker 3: I think the only other thing is, you know, when

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Speaker 3: you're on the property, there's face painting, there's characteris There's

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Speaker 3: so many things to explore while you're at the event,

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00:25:44,520 --> 00:25:48,040
Speaker 3: and one time really isn't enough, as we have fans

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00:25:48,080 --> 00:25:50,200
Speaker 3: come multiple times throughout the season to really come and

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00:25:50,280 --> 00:25:53,040
Speaker 3: appreciate all of the artistry that goes into making this

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00:25:53,200 --> 00:25:55,600
Speaker 3: event and having that experience. So we'd love to have

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Speaker 3: people come out as many times as they want really

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Speaker 3: experience the magic of the.

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Speaker 1: Yeah, it's just as beautiful and as somebody who's done

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Speaker 1: some pumpkin carving and as an artist myself, I can't

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00:26:07,600 --> 00:26:10,680
Speaker 1: tell you how cool it is to see the detail

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00:26:10,800 --> 00:26:14,720
Speaker 1: and all of the intricacies of the pumpkin carvings and

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00:26:14,920 --> 00:26:17,840
Speaker 1: to see one of the first things is taking in

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Speaker 1: a tree filled with little pumpkins all over it. It

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Speaker 1: really is a gorgeous event. You guys are doing such

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00:26:23,480 --> 00:26:26,359
Speaker 1: a spectacular job. I hope to see it again before

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00:26:26,400 --> 00:26:28,199
Speaker 1: the season ends this year. Definitely.

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Speaker 3: We are open through November one, so there's plenty of

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Speaker 3: opportunities still left to come and experience the event.

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Speaker 1: Excellent Night of the Jack dot Com Night of the

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00:26:37,600 --> 00:26:40,520
Speaker 1: Jack dot Com. Appreciate you Tyler for taking the time

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Speaker 1: to come on.

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Speaker 3: Thank you. Glad we've been here all.

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Speaker 1: Right, my friend, it is the Fork Report. I'm Neil Savedra.

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00:26:47,000 --> 00:26:51,720
Speaker 1: This is KFI heard everywhere on the iHeartRadio app. You've

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00:26:51,760 --> 00:26:54,040
Speaker 1: been listening to the Fork Report. You can always hear

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00:26:54,119 --> 00:26:56,800
Speaker 1: us live on KFI AM six forty two to five

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00:26:56,920 --> 00:27:01,400
Speaker 1: pm on Saturday and anytime on demand on the iHeartRadio app.