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Speaker 1: Hey, it's Neil Savidri.

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Speaker 2: You're listening to kfi EM six forty the fore Purport

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Speaker 2: on demand on the iHeartRadio app and Neil Savadri here

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Speaker 2: with the Fore Report, you know where we talk about

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Speaker 2: food and beverages and more every Saturday three hours just

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Speaker 2: to kind of celebrate food on these things and not

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Speaker 2: get wrapped up in the heaviness of the news during

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Speaker 2: the week. It's kind of a sanctuary celebrating these things

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Speaker 2: because who don't love going out and enjoying yourself having

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Speaker 2: a good meal, a good beverage and more and more.

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Speaker 2: When I go out, I want an experience. I want

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Speaker 2: to be surrounded by something that's playful, interesting, with architecture

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Speaker 2: and textures and all of these things. And so we

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Speaker 2: want to tell you about a place.

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Speaker 1: Right now.

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Speaker 2: Carter Hodges, the general manager of the Cauldron Bar in

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Speaker 2: Buena Park, is with us.

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Speaker 3: Hey, Carter, Hey, how you doing.

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Speaker 2: I'm well, sir, so I appreciate it for those listening.

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Speaker 2: Carter was going to try and make it out here

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Speaker 2: from gunn A Park, but it's you know, much easier

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Speaker 2: to do a phone from there a phoner right now,

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Speaker 2: because of course it is peak season We don't do

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Speaker 2: a whole lot of phone interviews, but man, I get

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Speaker 2: it making that drive and having to get back, So

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Speaker 2: we appreciate you taking the time.

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Speaker 3: Absolutely. I'm sorry. I'm out there with you guys.

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Speaker 2: Now another time for sure. Tell us a little bit

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Speaker 2: about the vibe. I've heard a bunch of great things.

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Speaker 2: I've seen pictures I've not been in as of yet.

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Speaker 4: All right, we got to get you down here. Yeah,

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Speaker 4: Cauldron is it's an immersive dining experience. It's kind of

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Speaker 4: modeled after like a witch's house meets an old English

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Speaker 4: French tavern. We're known for Yeah, great atmosphere, great cocktails,

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Speaker 4: great bites, and we're we're right in the heart of

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Speaker 4: Orange County, directly across from Nottsberry Fartment. So it's a

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Speaker 4: great spot to stop at if you're in the area

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Speaker 4: for tourism or if you're local and obvious anything Halloween related.

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Speaker 3: We're gonna get you covered.

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Speaker 1: So what's the best way to experience it?

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Speaker 2: I've gotta imagine, as we spoke about, it's going to

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Speaker 2: be slammed. How can people plan out? Do they make reservations?

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Speaker 2: Does it first come, first serve? How do they go

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Speaker 2: about experience the Cauldron.

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Speaker 4: Yeah, so during this season September October, obviously not Scary

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Speaker 4: Farm is happening across the street from us, so there

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Speaker 4: is an influx of people. We do take reservations, but

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Speaker 4: we only take reservations up to about fifty percent capacity

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Speaker 4: just to allow for plenty of walk ins. So if

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Speaker 4: you are planning ahead, you can check out our website

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Speaker 4: or social media or Google or Yelp make those reservations.

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Speaker 4: If not, you're more than welcome to just stop in

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Speaker 4: grab a quick drink. Yeah, full bar service, full, We

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Speaker 4: got two dining rooms, we have a whole patio, and

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Speaker 4: during the season we also put a second bar outside

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Speaker 4: of our patio, so there's plenty of space for people.

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Speaker 2: It's really cool checking out the website as we're chatting

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Speaker 2: Carter looking at the joining the Coven that people can

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Speaker 2: by being a part of your rewards offers, get cash

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Speaker 2: back on visits and things like that. Tell us a

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Speaker 2: little bit about that.

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Speaker 4: Yeah, So anybody inducted into our Coven reward system, basically

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Speaker 4: you sign up, you get points every single visit you

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Speaker 4: make and they go immediately back to cash back rewards.

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Speaker 4: You can put in your birthday stuff any like personal information.

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Speaker 4: That way, we know if you're celebrating a birthday, if

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Speaker 4: you're celebrating an anniversary, we make sure to take care

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Speaker 4: of those. People will get you, you know, a free

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Speaker 4: birthday shot, a dessert, something on the house just to celebrate.

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Speaker 2: Oh that's great. And how long has the Cauldron been

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Speaker 2: in Buena Park there?

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Speaker 4: So we opened in twenty eighteen, late twenty eighteen or

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Speaker 4: in our eight season right now?

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Speaker 1: Yeah, wow, that's a rough time.

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Speaker 3: Yeah.

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Speaker 2: Oh yeah, about about a year until the fit hit

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Speaker 2: the shan so exactly.

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Speaker 3: Yeah.

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Speaker 4: Yeah, we're very fortunate that we not all stayed open

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Speaker 4: during the pandemic, but you know, we actually kind of

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Speaker 4: grew a bit thanks to social media, so it's been nice.

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Speaker 4: We've expanded since then, so twice the twice the capacity

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Speaker 4: for dining inside and we just read it our patio,

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Speaker 4: so trying to make sure we got enough space to

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Speaker 4: satisfy everybody.

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Speaker 2: And what are one of the things that stands out

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Speaker 2: when people visit the Cauldron?

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Speaker 1: What do they talk about the most to you?

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Speaker 4: I mean, I think the first thing is probably the atmosphere,

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Speaker 4: just because it's the first thing you see when you

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Speaker 4: walked in before you even get a drink before you

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Speaker 4: get food. It's really dark and intimate. The lighting is

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Speaker 4: all kind of moody, candlelit atmosphere. There's big wooden beams,

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Speaker 4: there's a fireplace with a bubbling cauldron in it, lots

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Speaker 4: of little like interactive show moments, lots of little you know,

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Speaker 4: haunts and magical things happening kind of all around the bar.

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Speaker 4: You get the chance to see the witch that haunts

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Speaker 4: the cauldron and her little black cat. They make appearances

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Speaker 4: kind of all over the place.

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Speaker 1: Oh wow, that's super cool.

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Speaker 2: And you guys are set up for events and private

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Speaker 2: parties and things as well, right, yeah, yeah.

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Speaker 4: So we do a handful of like corporate parties and

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Speaker 4: stuff like that, but our most popular thing for a

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Speaker 4: private event is going to be we have a kind

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Speaker 4: of a speakeasy style party room hidden behind a bookshelf,

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Speaker 4: so you kind of go in through the library, the

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Speaker 4: bookshelf swings open and you go into this big banquet table.

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Speaker 4: So people will host birthdays and special events back there.

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Speaker 4: But you know, even if you're not in the room, every.

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Speaker 2: Seat in the house is great, and so you are

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Speaker 2: Let's see Tuesdays through Tuesday and Wednesdays you're four pm

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Speaker 2: to twelve am, and then Thursdays through Sunday it looks

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Speaker 2: like you're four pm to two am.

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Speaker 3: That is correct.

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Speaker 4: Yeah, for this season, just to match you know, not

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Speaker 4: scary farms hours and make sure that we're getting everybody

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Speaker 4: in for Halloween.

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Speaker 3: Season, we extend our Thursdays and Sundays.

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Speaker 4: After Halloween, we cut back and we go back to

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Speaker 4: four to twelve on.

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Speaker 3: Thursdays and Sundays.

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Speaker 4: So Friday Saturday are kind of our late night bar hours. Yeah,

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Speaker 4: we're we're always closed on Mondays though. That's the one

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Speaker 4: that's the one.

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Speaker 2: Ticker and the only thing that you ask is uh,

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Speaker 2: people stick around for about ninety minutes during their dining

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Speaker 2: so that you can move people through there and everybody

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Speaker 2: gets a chance.

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Speaker 3: Yeah, that's specific to just the table seating.

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Speaker 4: We want to make sure that everybody has a chance

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Speaker 4: to do full dinner service, but we encourage people to

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Speaker 4: stay and have a drink at the bar, hang out

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Speaker 4: on the patio. It's you know, if they're trying to

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Speaker 4: you know, have an extended stay, we're not going to

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Speaker 4: kick them out.

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Speaker 1: No, I like that.

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Speaker 2: I mean, sometimes it's good to remind people that in

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Speaker 2: these special places for everybody to have a shot at it.

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Speaker 2: But it doesn't mean like you're gonna like a big

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Speaker 2: alarm is going to go off and everybody's.

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Speaker 1: Got to leave.

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Speaker 2: Is the uh is the wait staff and your team

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Speaker 2: there are they kind of play along with the vibe

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Speaker 2: or how does that work?

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Speaker 3: Absolutely? Yeah.

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Speaker 4: During this season specifically, we do seemed like cost weeks

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Speaker 4: and so the staff will really get in the spirit

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Speaker 4: and come dressed up. I think the majority of them

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Speaker 4: are dressed up today. And we also give a that

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Speaker 4: coven discount. It's a ten percent on the whole tab

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Speaker 4: if your party shows up in costume. So that's a

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Speaker 4: fun thing. A lot of people, you know, join in.

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Speaker 2: Oh wouldn't that be awkward if some group comes in

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Speaker 2: and they're just ugly and you're like, oh my god,

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Speaker 2: you get temper sent off and they're like why.

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Speaker 4: Oh god, I'm just say luckily they.

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Speaker 1: That you know of somebody's like, just take it, yeah,

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Speaker 1: just take it.

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Speaker 4: We we we have people that they'll find out about

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Speaker 4: the discount once they're already here and they're in you know,

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Speaker 4: normal street clothes and they go, oh no, I'm dressed

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Speaker 4: like a skater.

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Speaker 3: Today. Do I get the discount?

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Speaker 2: Yeah, I'm dressed like a homeless person. No, I saw

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Speaker 2: you wear that yesterday. All righty ty, We come back

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Speaker 2: and want to talk to you about the drink program

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Speaker 2: and some things on the menu. My guess right now

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Speaker 2: is Carter Hodges from the Cauldron Bar in bent A

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Speaker 2: Park there right across the street from not Sperry Farm.

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Speaker 2: Easy to find of course, as we bring you some

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Speaker 2: really cool, fun vibed places obviously for the spooky holiday

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Speaker 2: coming up.

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Speaker 1: So go nowhere and we'll talk some more.

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

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Speaker 4: demand from KFI AM six forty.

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Speaker 2: Thanks for hanging out today. It's the four Report, all

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Speaker 2: things Food, beverage and beyond. Every Saturday, we come together

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Speaker 2: and we celebrate food, the people that make it, the

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Speaker 2: culture behind it. Right now, we're, you know, in October,

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Speaker 2: and I love the season as we roll through all

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Speaker 2: of the major holidays for the most part, and the

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Speaker 2: spooky time for fall and Halloween is one of my favorites,

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Speaker 2: and I love getting into the.

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Speaker 1: Food and the vibe of it.

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Speaker 2: To help us with that today, Carter Hodges the GM

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Speaker 2: there at the Cauldron Bar in went A Park. It's

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Speaker 2: right across from Nottsberry Farm, so easy to find is

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Speaker 2: he's with us. We're talking about the private room. They

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Speaker 2: have themed events, all of the different things. How you

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Speaker 2: can join the Coven of course that is their rewards

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Speaker 2: club and all of that. But now we want to

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Speaker 2: get into the menu. So Carter, when it comes to

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Speaker 2: the drink program, I know you guys have mocktails in

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Speaker 2: the like, why don't you walk us through some of

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Speaker 2: the drink options.

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Speaker 4: Yeah, So our core cocktail menu is a kind of

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Speaker 4: inspired by potions and you know, witches, brews and stuff

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Speaker 4: like that.

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Speaker 3: Lots of twists on classic cocktails.

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Speaker 4: One of my favorites is it's kind of based loosely

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Speaker 4: on like a Sangreia margarita hybrid called the Devil's Margarita.

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Speaker 4: Is yeah, pretty standard like margarita on the bottom and

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Speaker 4: then a float of red wine.

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Speaker 3: On the top.

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Speaker 4: You get a really cool color separation. It's oh that's

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Speaker 4: also and a great cocktail. Yeah, our I mean, our

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Speaker 4: most famous probably is the Naughty Kid. We had to

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Speaker 4: play into like the local you know history here with

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Speaker 4: boys and Berry.

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Speaker 3: So it's a.

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Speaker 4: Boys and Berry cotton candy in the martini glass and

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Speaker 4: then like a lemon drop base and you pour that

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Speaker 4: over the cotton candy and it all kind of dissolves

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Speaker 4: and mixes in and gives you a boys and Berry

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Speaker 4: lemon drop martini.

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Speaker 2: Oh my gosh, that sounds gorgeous. What a fun kind

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Speaker 2: of visual. I mean, even you know when you're going

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Speaker 2: to go to the nth degree, like floating wine on

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Speaker 2: top of a drink, or in this case, watching two

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Speaker 2: different textures, colors and flavors come together. There's a little

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Speaker 2: theater involved with these beverages.

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Speaker 3: Absolutely. Yeah.

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Speaker 4: A lot of us actually come from Feeder. The owner

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Speaker 4: Laura Hannaman, she is a former creative director from Nottsberry Farm.

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Speaker 4: She was there for about twenty years. But her background

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Speaker 4: is feeder and scenic design and.

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Speaker 3: All that stuff. So that's why it's so heavily themed.

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Speaker 1: Oh I love it.

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Speaker 4: Yeah, why a lot of our stuff leans theatrical.

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Speaker 2: Now during it obviously during this time of the year,

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Speaker 2: a place called the Cauldron. And again the Cauldron is

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Speaker 2: right across the street from you know, there went a

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Speaker 2: park rightcas street from from Knotsberry Farm, which is really

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Speaker 2: cool now that you share with the designer and maker

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Speaker 2: and creator.

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Speaker 3: Of all this.

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Speaker 2: But what about different parts of the season. Are people

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Speaker 2: still coming in and enjoying the vibe? And you know,

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Speaker 2: do you do like special events throughout the year?

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Speaker 4: Yeah, yeah, so we're we're themed like the Cauldron year round,

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Speaker 4: but we do lots.

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Speaker 3: Of seasonal overlays.

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Speaker 4: Coming up this winter, we're gonna do kind of a

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Speaker 4: pagan Christmas Crampis themed overlay with a big seasonal menu

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Speaker 4: and extra decor and stuff, which will be fun. We do, Yeah,

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Speaker 4: a bunch of limited menus. We do a Tipsy tea time.

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Speaker 4: They're all tea based inspired cocktails like high tea, little

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Speaker 4: finger sandwiches and bites that go along with those. We

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Speaker 4: do a program called Wicked Elixers. They're like they cocktails.

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Speaker 4: It's kind of like a potion making kit you get

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Speaker 4: to do at the table.

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Speaker 3: Yeah.

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Speaker 4: Tons of limited menu stuff like that, so you got

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Speaker 4: keep up with us on social media to know when

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Speaker 4: those are happening.

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Speaker 2: And as far as the food menu, is it entrees

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Speaker 2: or is it small plates? More towards a bar vibe.

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Speaker 4: Yeah, So the original concept was just bar service with

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Speaker 4: great bar food, but obviously through the growth of the

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Speaker 4: company and through expanding it's become a lot more sit

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Speaker 4: down dining. So our core menu, there are a handful

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Speaker 4: of entrees, but kind of in general, we encourage sharing

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Speaker 4: and almost pop a style, you know, order a bunch

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Speaker 4: of stuff at the table and sample.

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Speaker 3: All of it.

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Speaker 4: Sure, our core menu is all inspired by like French

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Speaker 4: and Creole cuisine, lots of familiar stuff with a little

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Speaker 4: bit of a twist. And then we do a seasonal

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Speaker 4: menu for every month, so there's specials that happen every month.

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Speaker 4: Right now, we're leaning into obviously fall and Halloween and

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Speaker 4: pumpkin stuff like that.

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Speaker 2: You know, I'm looking as I go through the entire menu.

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Speaker 2: I mean, let's be honest, what person does not does

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Speaker 2: their eyes don't zoom in and you see the word sliders,

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Speaker 2: So looking at the combination with your French dip sliders

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Speaker 2: and your Croke Monsieur sliders and this type of thing

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Speaker 2: that looks fabulous. All of these housemade bacon jam, all

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Speaker 2: the cheeseboards, these are really they're you know, you're not

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Speaker 2: just reheating crap in the back and throwing it on

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Speaker 2: a plate. This looks like really fun, well thought out eats.

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Speaker 4: Yeah, yeah, exactly. We definitely pride ourselves on the food.

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Speaker 4: We're ninety nine percent is you know, from scratch every

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Speaker 4: single morning. So we tell people if you see a

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Speaker 4: special that you're interested, and make sure you come in

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Speaker 4: and get it right away because you never know when

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Speaker 4: it's going to sell out.

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Speaker 3: And it's not like we can throw something in a.

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Speaker 4: Microwave and you know, get it out to you right

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Speaker 4: away when we're sold out. It takes you know, hours

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Speaker 4: and hours to prep that stuff every morning.

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Speaker 2: So I also, you know, going over the cocktail list here,

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Speaker 2: I'm a sucker for the browns.

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Speaker 1: I love a good bourbon.

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Speaker 2: And the fact that you have a paper plane on

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Speaker 2: your cocktail menu and have it so forward like this

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Speaker 2: is pretty rare. I had to tell the specs give

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Speaker 2: the specs to a bartender the other day who didn't

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Speaker 2: know what one that what it was and this was

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Speaker 2: and they were serving good drinks. But that's a fun

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Speaker 2: combination there, the bourbon and brimstone while four roses gray bourbon, thyme, honey,

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Speaker 2: lemon and mint. That sounds sexy too. I mean really,

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Speaker 2: this is like, this is just a really fun menu

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Speaker 2: that seems you know, smart, So walk us through. We

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Speaker 2: only have about a minute or so you enter the

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Speaker 2: front door. What is the first thing you see at

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Speaker 2: the Cauldron there in Buena Park.

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Speaker 4: First thing you see is the main dining room, our

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Speaker 4: large bar, all these wooden beams that kind of frame

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Speaker 4: the bar out and the fireplace that we call it

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Speaker 4: the lounge, but that's the overstuffed couches, the cauldron and

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Speaker 4: the fire underneath it. There's a big mirror and there's

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Speaker 4: some spirits that appear in that mirror, and that's I

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Speaker 4: think people's first go to photo right there.

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Speaker 1: Oh, that's awesome.

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Speaker 2: Carter Hodges the GM there at the Cauldron Bar there

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Speaker 2: in Buena Park. If you want to find out more,

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Speaker 2: you go the Cauldronbar dot com. The Cauldronbar dot com

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Speaker 2: is where you can find more information. What a treat.

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Speaker 2: Thanks brother. I appreciate you, Carter for coming on. And

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Speaker 2: I know it's a busy time for you out there.

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Speaker 2: We hope to get you guys maybe on the off

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Speaker 2: season to come in and maybe we can try some

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Speaker 2: sample some of the food and talk about it more

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Speaker 2: at length. But I really appreciate you taking the time.

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Speaker 2: It sounds like a really special place and if you're

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Speaker 2: looking for something special, the Cauldron Bar there in Buena Park.

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Speaker 1: So thanks Carter, I appreciate your time.

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Speaker 3: Thank you so much.

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Speaker 1: Neil, all right, my friend, have a great day.

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Speaker 3: All right.

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Speaker 2: Well, just sounds like a fun place and it is

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Speaker 2: going on the list of places I want to check

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Speaker 2: out very soon