1 00:00:00,480 --> 00:00:03,480 Speaker 1: Hey, it's Nil Savedra. You're listening to KFI EM six forty, 2 00:00:03,720 --> 00:00:06,800 Speaker 1: The four Report on demand on the iHeartRadio app. 3 00:00:23,320 --> 00:00:24,439 Speaker 2: Let me tead you got it. 4 00:00:26,560 --> 00:00:33,160 Speaker 1: Let me teach you how it Gota Mari Nathan, Let 5 00:00:33,159 --> 00:00:36,080 Speaker 1: me teach you at it. 6 00:00:36,080 --> 00:00:37,000 Speaker 3: It's a culumnar. 7 00:00:39,240 --> 00:00:43,000 Speaker 1: Let me teach you how to. Let me teach you 8 00:00:43,159 --> 00:00:48,080 Speaker 1: out it. KFI AM six forty Live everywhere on the 9 00:00:48,080 --> 00:00:51,920 Speaker 1: iHeartRadio app. Happy Saturday to you. It's gorgeous outside today, 10 00:00:51,960 --> 00:00:56,279 Speaker 1: a beautiful southern California day for January mid January. Oh, 11 00:00:56,280 --> 00:01:02,440 Speaker 1: it's ridiculous. I complain of the taxes and the traffic 12 00:01:02,480 --> 00:01:04,360 Speaker 1: and the potholes, and then you have a day like this. 13 00:01:04,440 --> 00:01:09,200 Speaker 1: You go, it's okay, La, I love you. So it's 14 00:01:09,240 --> 00:01:11,600 Speaker 1: beautiful out day. I hope you're enjoying yourself. But it's 15 00:01:11,600 --> 00:01:15,360 Speaker 1: a great day to relax and enjoy good food and 16 00:01:15,440 --> 00:01:19,400 Speaker 1: beverages together. Want to remind you the lineup has changed slightly. 17 00:01:19,480 --> 00:01:22,480 Speaker 1: You've got Conway on a Saturday and Live too, not 18 00:01:22,600 --> 00:01:27,000 Speaker 1: some cheap out, you know, recording live with a new 19 00:01:27,040 --> 00:01:31,480 Speaker 1: show called The Crest Report. So you really only have 20 00:01:31,560 --> 00:01:34,360 Speaker 1: to remember the Crest part. It's like just the Report 21 00:01:34,920 --> 00:01:37,240 Speaker 1: part is pretty easy to remember. That's the way I 22 00:01:37,280 --> 00:01:40,480 Speaker 1: look at it. That'll start at six or five to 23 00:01:40,560 --> 00:01:43,720 Speaker 1: six after this program, and then six to eight you'll 24 00:01:43,720 --> 00:01:47,400 Speaker 1: have Tiffany Hobbs with Saturdays with Tiffany, and then Michael 25 00:01:47,480 --> 00:01:51,440 Speaker 1: Muncks will follow that. So great lineup. Still, you just 26 00:01:51,480 --> 00:01:54,920 Speaker 1: have one more great voice, a familiar voice to listen to. 27 00:01:55,960 --> 00:01:58,680 Speaker 1: Fascinating was listening to it last week, So stick around 28 00:01:58,800 --> 00:02:03,520 Speaker 1: and go aware. Just like I said, gorgeous day, A 29 00:02:03,640 --> 00:02:07,280 Speaker 1: nice day to be out in the backyard, maybe with 30 00:02:07,360 --> 00:02:12,200 Speaker 1: some good cheeses and chacuderie board or some wine. Well 31 00:02:12,680 --> 00:02:14,880 Speaker 1: we knew it was going to be gorgeous today. So 32 00:02:14,919 --> 00:02:18,600 Speaker 1: we have somebody from the wine station in downtown LA. 33 00:02:19,080 --> 00:02:22,880 Speaker 1: His name is t Boat Ducini. Did I get it? 34 00:02:23,680 --> 00:02:29,240 Speaker 1: Look at me? And I was, you know, doing some 35 00:02:29,320 --> 00:02:32,400 Speaker 1: research and this morning and looking over everything, and the 36 00:02:32,400 --> 00:02:35,519 Speaker 1: first thing I noticed from your website is, boy, does 37 00:02:35,520 --> 00:02:37,960 Speaker 1: the food look gorgeous? I mean, and I love the 38 00:02:38,080 --> 00:02:41,600 Speaker 1: choices in the limited menu. And then the second thing 39 00:02:41,639 --> 00:02:46,160 Speaker 1: I noticed is holy hell, your prices are great. That 40 00:02:46,520 --> 00:02:49,959 Speaker 1: I mean, I was really impressed by what you offer 41 00:02:50,520 --> 00:02:52,640 Speaker 1: and the way you offer it. So why don't you 42 00:02:52,760 --> 00:02:54,919 Speaker 1: first tell us a little bit about yourself, and then 43 00:02:55,000 --> 00:02:57,520 Speaker 1: about the wine station here in downtown LA. 44 00:02:57,880 --> 00:02:59,640 Speaker 2: Yes, of course, thank you for having me. 45 00:03:00,040 --> 00:03:04,120 Speaker 1: Wait a second, are you from Pacoima? I must oh, yeah, 46 00:03:04,320 --> 00:03:07,040 Speaker 1: like Van Eyes, I can tell right, you can hear it, 47 00:03:07,320 --> 00:03:09,840 Speaker 1: you hear it? Okay. 48 00:03:10,280 --> 00:03:15,520 Speaker 2: So in terms of friends, oh, for friends, wow, well, 49 00:03:15,520 --> 00:03:15,919 Speaker 2: good thing. 50 00:03:15,919 --> 00:03:20,360 Speaker 1: You're not super handsome. She is with this guy. Uh, well, 51 00:03:20,400 --> 00:03:23,040 Speaker 1: welcome to the show. How long have you been here 52 00:03:23,040 --> 00:03:25,560 Speaker 1: in the states? Sixteen years? Oh wow, so it's been 53 00:03:25,600 --> 00:03:25,920 Speaker 1: a while. 54 00:03:26,680 --> 00:03:29,000 Speaker 2: Al was in Los Angeles most of the years in 55 00:03:29,040 --> 00:03:30,560 Speaker 2: downtown excellent. 56 00:03:31,520 --> 00:03:34,399 Speaker 1: I want to hear when a car, you know, screeches 57 00:03:34,520 --> 00:03:36,800 Speaker 1: up on him, if he loses that accident and go 58 00:03:36,880 --> 00:03:42,720 Speaker 1: what the hell like most people in downtown LA. So 59 00:03:42,920 --> 00:03:45,240 Speaker 1: the wine station, is this your place? 60 00:03:45,440 --> 00:03:49,240 Speaker 2: It is? Yes, Yes, We're opened in August. So it's 61 00:03:49,280 --> 00:03:51,160 Speaker 2: been a little bit over three years in the making. 62 00:03:52,360 --> 00:03:53,960 Speaker 2: You know. It took a wide to find a great 63 00:03:54,000 --> 00:03:56,920 Speaker 2: location and then we built everything from the ground up. 64 00:03:57,000 --> 00:04:00,120 Speaker 2: So it took a long time. But I think nice Gray. 65 00:04:00,760 --> 00:04:03,000 Speaker 1: Has in all honesty, I have a lot of friends 66 00:04:03,040 --> 00:04:05,840 Speaker 1: that have restaurants and the like and eateries. It's a 67 00:04:05,880 --> 00:04:07,760 Speaker 1: pain in they asked to deal with La isn't it. 68 00:04:08,360 --> 00:04:09,880 Speaker 2: A little bit? But you know, I think I think 69 00:04:10,000 --> 00:04:12,040 Speaker 2: the same everywhere, acting in the same everywhere. 70 00:04:12,680 --> 00:04:16,200 Speaker 1: Sure it is, sure it is. My friend always says, 71 00:04:16,200 --> 00:04:18,040 Speaker 1: who owns a bunch of restaurants? He always says, why 72 00:04:18,040 --> 00:04:19,680 Speaker 1: don't you just tell me? I hate you and I 73 00:04:19,680 --> 00:04:21,640 Speaker 1: don't want you to have a restaurant here in LA 74 00:04:22,040 --> 00:04:24,320 Speaker 1: because they make it so difficult. But the good news 75 00:04:24,400 --> 00:04:28,480 Speaker 1: is you're here. You have the wine station in downtown LA. 76 00:04:29,720 --> 00:04:33,760 Speaker 1: What What was your first introduction into the culinary world. 77 00:04:34,120 --> 00:04:36,960 Speaker 2: So I always worked in restaurants, you know, being from 78 00:04:37,000 --> 00:04:39,640 Speaker 2: the Sofa France during the Summario, work in restaurants to 79 00:04:39,680 --> 00:04:42,000 Speaker 2: make some money. And then I went to school in 80 00:04:42,000 --> 00:04:46,080 Speaker 2: Friends for hospitality, and then I came to the US. 81 00:04:46,120 --> 00:04:49,120 Speaker 2: I started working for Patina Group and I was with 82 00:04:49,200 --> 00:04:51,559 Speaker 2: them for about seven years. Then I was a gana 83 00:04:51,560 --> 00:04:55,040 Speaker 2: majot what is in Beverti Hills. And then I'm also 84 00:04:55,160 --> 00:04:59,800 Speaker 2: so Maria. I'm rovet Fri Dabert City, currently doing Revert four. 85 00:04:59,880 --> 00:05:02,280 Speaker 2: So I've always been doing that in my whole life. 86 00:05:02,279 --> 00:05:07,200 Speaker 1: So that when you hear Samolia, I want people to 87 00:05:07,320 --> 00:05:10,760 Speaker 1: really understand that is not like, hey, I work around wine. 88 00:05:10,800 --> 00:05:15,159 Speaker 1: They gave me this name. That is not an easy process, 89 00:05:15,240 --> 00:05:15,680 Speaker 1: is it. 90 00:05:15,680 --> 00:05:18,200 Speaker 2: It's a long process, like right now I'm doing it's 91 00:05:18,200 --> 00:05:19,720 Speaker 2: about two and a half years process. 92 00:05:19,920 --> 00:05:23,520 Speaker 1: And it's a lot of studying, yes, and drinking too, 93 00:05:23,560 --> 00:05:27,400 Speaker 1: so you're like a six to one a half dozen 94 00:05:27,440 --> 00:05:29,960 Speaker 1: of the other. But it is. I've had friends do 95 00:05:30,080 --> 00:05:33,719 Speaker 1: it and it is a a rigorous process and a 96 00:05:33,760 --> 00:05:37,320 Speaker 1: lot of testing, yes, And it's always impressed me when 97 00:05:37,360 --> 00:05:41,040 Speaker 1: people do that process for it. That was it a 98 00:05:41,040 --> 00:05:43,000 Speaker 1: fun journey though, I know the drinking part is. 99 00:05:43,160 --> 00:05:47,039 Speaker 2: But you know, so you know you you don't know 100 00:05:47,040 --> 00:05:49,000 Speaker 2: all the time, you don't every day. So it's good 101 00:05:49,000 --> 00:05:51,400 Speaker 2: for geography too, and you know a subject. 102 00:05:51,440 --> 00:05:56,960 Speaker 1: So can somebody just give you a wine, no label 103 00:05:57,160 --> 00:05:59,760 Speaker 1: and you taste it and you know something about it 104 00:05:59,839 --> 00:06:00,800 Speaker 1: just from tasting it? 105 00:06:00,920 --> 00:06:01,640 Speaker 2: Yes, most likely? 106 00:06:01,720 --> 00:06:06,640 Speaker 1: Yes, Oh wow, that's awesome. We did this thing in 107 00:06:06,720 --> 00:06:11,880 Speaker 1: Orange County with the Orange County Restaurant Association out there 108 00:06:12,320 --> 00:06:17,000 Speaker 1: where we were playing a game with two really excellent 109 00:06:17,480 --> 00:06:22,680 Speaker 1: mixologists and we made the grossest concoctions we possibly could 110 00:06:22,760 --> 00:06:25,839 Speaker 1: imagine for them to drink, thinking there's no way they're 111 00:06:25,880 --> 00:06:27,279 Speaker 1: going to be able to tell us what's in this 112 00:06:27,360 --> 00:06:32,080 Speaker 1: drink and it almost failed because they were so good 113 00:06:32,560 --> 00:06:34,799 Speaker 1: at what they did. They were going, oh my god, 114 00:06:34,920 --> 00:06:37,800 Speaker 1: is that like cereal milk? And you know, like they 115 00:06:37,839 --> 00:06:40,760 Speaker 1: were able blindfolded to be able to tell these things 116 00:06:40,800 --> 00:06:44,000 Speaker 1: and it's super duper impressive. Do you have a favorite 117 00:06:44,080 --> 00:06:47,680 Speaker 1: kind of wine? I like French wines. Yeah, well I'm 118 00:06:47,720 --> 00:06:51,760 Speaker 1: not every biased on that. Well, it's not like the 119 00:06:51,800 --> 00:06:53,960 Speaker 1: rest of the world's not with you on that. French 120 00:06:53,960 --> 00:06:57,360 Speaker 1: wines are fantastic. What do you think is a different 121 00:06:57,400 --> 00:07:01,000 Speaker 1: regional wine that is coming up and five finding a 122 00:07:01,120 --> 00:07:04,280 Speaker 1: legitimately finding favor, not just trendy. 123 00:07:05,360 --> 00:07:07,720 Speaker 2: In France, So I think right now as as he's 124 00:07:07,760 --> 00:07:11,240 Speaker 2: doing pretty good ones. Yes, you know, because of the robot, 125 00:07:11,840 --> 00:07:14,800 Speaker 2: you know, the climate change and everything, you're very good 126 00:07:14,800 --> 00:07:16,080 Speaker 2: for sparkling. 127 00:07:16,400 --> 00:07:20,240 Speaker 1: That's at northern France. Northern France, so it butts up 128 00:07:20,280 --> 00:07:24,040 Speaker 1: with Germany, and uh, it's a a very I've been there. 129 00:07:24,080 --> 00:07:24,640 Speaker 1: It's lovely. 130 00:07:25,280 --> 00:07:27,040 Speaker 2: No, it's nice and wine not very nice. It's still 131 00:07:27,120 --> 00:07:29,200 Speaker 2: like kind of a good value because it's not too 132 00:07:29,200 --> 00:07:33,160 Speaker 2: famous yet, it's not too much in the US. It 133 00:07:33,200 --> 00:07:35,720 Speaker 2: doesn't import as much because we don't project as much. 134 00:07:35,760 --> 00:07:38,320 Speaker 1: So yes, I've had wine in that region and it 135 00:07:38,400 --> 00:07:40,720 Speaker 1: is quite lovely. All right, stick around more with Tibo 136 00:07:40,800 --> 00:07:44,800 Speaker 1: when we come back. He's got an alcohol free wine 137 00:07:45,720 --> 00:07:47,880 Speaker 1: uh tasting coming out. I want to tell you about. 138 00:07:47,920 --> 00:07:51,960 Speaker 1: Find out more at the Wine Station hyphen d t 139 00:07:52,240 --> 00:07:55,400 Speaker 1: l A dot com. The Wine Station hyphen d t 140 00:07:55,600 --> 00:07:57,440 Speaker 1: l A dot com. We'll talk more when we come back. 141 00:07:57,920 --> 00:08:01,440 Speaker 3: You're listening to the Fork Report with the on demand 142 00:08:01,520 --> 00:08:04,560 Speaker 3: from KFI AM six forty. 143 00:08:05,520 --> 00:08:07,360 Speaker 1: The more I learn about t Bow, the more I 144 00:08:07,400 --> 00:08:13,520 Speaker 1: hate him. Sheesh KFI AM six forty live everywhere on 145 00:08:13,600 --> 00:08:17,520 Speaker 1: the iHeartRadio app. Hey, it's Neil Savedra, your friendly neighborhood 146 00:08:17,520 --> 00:08:21,640 Speaker 1: folk reporter. Here until five o'clock. Then we'll hand things 147 00:08:21,680 --> 00:08:25,680 Speaker 1: over to mister Conway Junior himself. Tim Conway Junior, come 148 00:08:25,760 --> 00:08:32,200 Speaker 1: on a Saturday. You don't deserve that. I don't deserve that. 149 00:08:32,720 --> 00:08:35,800 Speaker 1: He's gonna be here with the Crest Report. It'll follow 150 00:08:35,800 --> 00:08:38,320 Speaker 1: the show, and then at six o'clock when he's done, 151 00:08:38,760 --> 00:08:42,640 Speaker 1: you have Saturdays with Tiffany, and then when she is done, 152 00:08:43,000 --> 00:08:46,040 Speaker 1: you will have Michael Monks, her very own Michael Monks. 153 00:08:46,040 --> 00:08:48,880 Speaker 1: So no reason to go anywhere else. All right, Right 154 00:08:48,920 --> 00:08:53,720 Speaker 1: now we're talking to Tebow Doucini and he's easy to hate. 155 00:08:54,200 --> 00:08:57,960 Speaker 1: Handsome guy. He's got the wine station in downtown LA. 156 00:08:58,200 --> 00:09:03,000 Speaker 1: He's French, he's a a And now I just found 157 00:09:03,040 --> 00:09:07,000 Speaker 1: out when did you When were you born? Eighty nine? 158 00:09:07,040 --> 00:09:10,840 Speaker 1: So I graduated high school in eighty seven. See one, 159 00:09:11,920 --> 00:09:14,880 Speaker 1: like five hits against you already for me to dislike you. 160 00:09:15,960 --> 00:09:19,560 Speaker 1: But we're talking about wine. We're talking about not only 161 00:09:19,880 --> 00:09:24,240 Speaker 1: you know, regular wine, but also zero ABV wine, no 162 00:09:24,400 --> 00:09:30,320 Speaker 1: alcohol in it. You're doing an alcohol free wine pairing. Yes, 163 00:09:30,600 --> 00:09:31,280 Speaker 1: dry January. 164 00:09:31,360 --> 00:09:34,200 Speaker 2: Jworgeneraries who have a full menu for dried January. So 165 00:09:34,240 --> 00:09:38,280 Speaker 2: we do wine tasting. We can have a glass of wine, 166 00:09:38,559 --> 00:09:42,280 Speaker 2: a narcoic, and you also have a couple of any cocktails. 167 00:09:42,679 --> 00:09:45,480 Speaker 1: Wow, that's great. And you know, we were talking about this. 168 00:09:45,559 --> 00:09:50,200 Speaker 1: I was explaining to people why zero ABV cocktails still 169 00:09:50,040 --> 00:09:53,960 Speaker 1: call it cost the same as regular cocktails, and a 170 00:09:53,960 --> 00:09:55,839 Speaker 1: lot of people are like, no, it's the alcohol is 171 00:09:55,840 --> 00:09:59,280 Speaker 1: the expensive part. I said, not always, and you're not. 172 00:09:59,600 --> 00:10:03,400 Speaker 1: It's not like you're taking out the alcohol or the 173 00:10:04,520 --> 00:10:07,320 Speaker 1: liquor from a drink and going here have a drink 174 00:10:07,320 --> 00:10:14,080 Speaker 1: with juice and whatever. You're filling that with other you know, lovely, fragrant, 175 00:10:14,240 --> 00:10:17,520 Speaker 1: delicious ingredients that can be just as expensive as the 176 00:10:17,559 --> 00:10:18,400 Speaker 1: alcohol itself. 177 00:10:18,440 --> 00:10:19,640 Speaker 2: Yeah, it would be the more expensive. 178 00:10:19,640 --> 00:10:22,960 Speaker 1: Actually if you're using an actual out like a like 179 00:10:23,000 --> 00:10:25,920 Speaker 1: a zero ABV whiskey or something. 180 00:10:25,960 --> 00:10:27,520 Speaker 2: Yes, yes, so that's going to be more expensive on 181 00:10:27,559 --> 00:10:28,839 Speaker 2: that rigord always care got it. 182 00:10:28,840 --> 00:10:32,440 Speaker 1: Yes, because the uh distilling it into getting the alcohol 183 00:10:32,520 --> 00:10:34,400 Speaker 1: out of it as a process is a bit it 184 00:10:34,400 --> 00:10:38,840 Speaker 1: takes longer. So wow, that makes total sense. But I 185 00:10:38,880 --> 00:10:40,960 Speaker 1: try and explain that to people that it's not just 186 00:10:41,000 --> 00:10:44,040 Speaker 1: a money grab, like, hey, here, we took the alcohol out, 187 00:10:44,120 --> 00:10:47,280 Speaker 1: now you have to pay more. I didn't even think 188 00:10:47,320 --> 00:10:50,319 Speaker 1: about the fact that you're using a zero ABV alcohol, 189 00:10:50,400 --> 00:10:55,199 Speaker 1: which is a much more difficult process to remove the alcohol. 190 00:10:56,120 --> 00:10:59,040 Speaker 1: So I said this earlier. You can go to the 191 00:10:59,080 --> 00:11:03,640 Speaker 1: wine station and hyphen dt la dot com and you 192 00:11:03,640 --> 00:11:06,080 Speaker 1: can check this out for yourself. You can delivery if 193 00:11:06,120 --> 00:11:07,880 Speaker 1: you're in the area, or you pick up if you're 194 00:11:07,920 --> 00:11:11,400 Speaker 1: in the area. But I was impressed by your offerings, 195 00:11:11,559 --> 00:11:13,520 Speaker 1: and then I was impressed by your prices. I thought 196 00:11:13,520 --> 00:11:17,360 Speaker 1: they were incredibly fair and reasonable, especially for the quality. 197 00:11:17,400 --> 00:11:18,760 Speaker 1: So let's talk about some of the food that you 198 00:11:18,800 --> 00:11:19,320 Speaker 1: brought here. 199 00:11:19,640 --> 00:11:21,560 Speaker 2: Yes, so you know, so far prices, we try to 200 00:11:21,559 --> 00:11:23,560 Speaker 2: stay low because we want people to be able to 201 00:11:23,640 --> 00:11:27,000 Speaker 2: come as often as possible and you know, can come 202 00:11:27,000 --> 00:11:30,360 Speaker 2: every day if you want. And what's more structure, so 203 00:11:30,480 --> 00:11:32,400 Speaker 2: you know we're able to not make as much margin. 204 00:11:32,480 --> 00:11:35,040 Speaker 2: But yeah, and then for the quality, and we try 205 00:11:35,040 --> 00:11:36,960 Speaker 2: to have the best quality. We have a our menu 206 00:11:37,080 --> 00:11:39,080 Speaker 2: is not huge, but we tried to do everything we 207 00:11:39,120 --> 00:11:43,000 Speaker 2: do doing very well. So today I brought some other classics, 208 00:11:43,120 --> 00:11:46,680 Speaker 2: so cheese and chocoltary board so on here you're gonna 209 00:11:46,679 --> 00:11:50,120 Speaker 2: have manchego brasero, which is a beef meat. I always 210 00:11:50,200 --> 00:11:53,840 Speaker 2: have to have a non park alternative. We have conte, 211 00:11:54,120 --> 00:11:59,160 Speaker 2: We have a final salamibri and proscritto. And then on 212 00:11:59,240 --> 00:12:02,680 Speaker 2: the side are we Amachi crudom. 213 00:12:03,720 --> 00:12:07,160 Speaker 1: That's stunning. That's beautiful with those Jalapagos and the. 214 00:12:07,040 --> 00:12:10,920 Speaker 2: Brights and Uzukochhu and then but we're very famous for 215 00:12:11,000 --> 00:12:13,640 Speaker 2: pizzas as well. We make very good pizza finn crusts 216 00:12:13,800 --> 00:12:14,800 Speaker 2: like in the Sava France. 217 00:12:15,280 --> 00:12:18,080 Speaker 1: Yeah, it's done. The pictures really speak to it, getting 218 00:12:18,160 --> 00:12:22,400 Speaker 1: that uh uh, you know, the leoparding around the pizza 219 00:12:22,440 --> 00:12:27,520 Speaker 1: dough and that just the beautiful crust and those bright ingredients. 220 00:12:27,760 --> 00:12:30,880 Speaker 1: You know, we're up against the clock to get some news. 221 00:12:30,960 --> 00:12:31,800 Speaker 1: Can you stick around? 222 00:12:32,000 --> 00:12:32,400 Speaker 2: Of course? 223 00:12:32,480 --> 00:12:34,760 Speaker 1: Okay, we're gonna get into the food and we're going 224 00:12:34,840 --> 00:12:37,400 Speaker 1: to talk about some of the other offerings, including a 225 00:12:37,440 --> 00:12:38,760 Speaker 1: wine club that you have there. 226 00:12:38,840 --> 00:12:40,240 Speaker 2: Yes, we do have a wine club. 227 00:12:40,080 --> 00:12:42,680 Speaker 1: And a special discount you want to give to Fork 228 00:12:42,720 --> 00:12:45,840 Speaker 1: Report listeners when we come back. So go know where 229 00:12:46,120 --> 00:12:49,800 Speaker 1: we're talking wine and good food. The Wine Station in 230 00:12:49,880 --> 00:12:53,040 Speaker 1: Downtown La. Put it on your list. The Wine Station 231 00:12:54,160 --> 00:12:57,320 Speaker 1: hyphen dt LA dot com is where you can find 232 00:12:57,320 --> 00:12:57,680 Speaker 1: out more. 233 00:12:58,160 --> 00:13:01,679 Speaker 3: You're listening to the Fork Report Nil Sevedra on demand 234 00:13:01,720 --> 00:13:03,720 Speaker 3: from kf I A M six forty. 235 00:13:05,960 --> 00:13:07,680 Speaker 1: You have Dine in l A coming up next week, 236 00:13:07,720 --> 00:13:09,719 Speaker 1: I believe, which you guys are going to be a 237 00:13:09,760 --> 00:13:10,840 Speaker 1: part of. Correct. 238 00:13:10,920 --> 00:13:13,600 Speaker 2: Yes, we're doing a dynae star on the twenty third. 239 00:13:14,280 --> 00:13:16,760 Speaker 2: We're going to do a free costmeal for thirty five dollars. 240 00:13:17,120 --> 00:13:22,000 Speaker 1: And that is the voice of t Bo Ducini. He 241 00:13:22,200 --> 00:13:26,160 Speaker 1: is uh uh the proprietor over there at the Wine 242 00:13:26,200 --> 00:13:30,840 Speaker 1: Station hyphen Downtown l A or the Wine Station hyphen 243 00:13:30,960 --> 00:13:34,280 Speaker 1: d t LA dot com. He is a cemi a 244 00:13:34,800 --> 00:13:37,920 Speaker 1: and we're trying some of the food so I tasted 245 00:13:37,920 --> 00:13:39,760 Speaker 1: this off the air. I'm gonna taste it again because 246 00:13:39,760 --> 00:13:42,079 Speaker 1: it is phenomenal. Explain what this is. 247 00:13:42,080 --> 00:13:44,840 Speaker 2: Yes, so that's gonna be an amachi crudo. So it's 248 00:13:44,960 --> 00:13:48,280 Speaker 2: just a nice amachi lain and then we slightly to 249 00:13:48,600 --> 00:13:55,880 Speaker 2: it with rita ponzu ponzu soy sauce with a usukshu 250 00:13:56,240 --> 00:13:59,000 Speaker 2: and some fresh sharp on top. So you know, very easy, 251 00:13:59,120 --> 00:14:01,720 Speaker 2: very good quality of the of the fusee it has. 252 00:14:01,760 --> 00:14:09,040 Speaker 1: It is. This dish is all about freshly curated ingredients. 253 00:14:10,160 --> 00:14:15,199 Speaker 1: Nowhere to hide. It's not hiding under anything, simple technique. 254 00:14:15,600 --> 00:14:20,160 Speaker 1: The flavors are absolute magic. This is such a lovely dish, 255 00:14:20,560 --> 00:14:25,080 Speaker 1: that jalapano, that bright crunch, very herbaceous right off the top, 256 00:14:25,200 --> 00:14:30,400 Speaker 1: and then just that slight capsaicin peppery over the tongue 257 00:14:30,440 --> 00:14:35,720 Speaker 1: at the very end. Oh, that is perfectly lovely. I'm 258 00:14:35,720 --> 00:14:37,800 Speaker 1: going to put this aside otherwise I'll plow it, and 259 00:14:37,840 --> 00:14:41,400 Speaker 1: I want Richie and Oliver and everyone to take a 260 00:14:41,400 --> 00:14:43,720 Speaker 1: bit of that. I make sure I lean that has 261 00:14:43,800 --> 00:14:48,160 Speaker 1: no cheese on there, so she's good to go on 262 00:14:48,240 --> 00:14:51,600 Speaker 1: that as well. So explain the chacutaie board. What makes 263 00:14:51,640 --> 00:14:56,160 Speaker 1: a good board? I was blown away that your board. 264 00:14:56,240 --> 00:14:58,440 Speaker 1: Some of the boards that I saw were twenty five dollars. 265 00:14:58,800 --> 00:15:00,840 Speaker 2: Yes, I mean, you know, the body is very simple. 266 00:15:00,880 --> 00:15:03,920 Speaker 2: It's all about the ingredients. So you know, we get 267 00:15:03,960 --> 00:15:07,640 Speaker 2: the best cheese, the best scutary, and you know, keep 268 00:15:07,680 --> 00:15:10,520 Speaker 2: it simple through some you know, French butter on the air, 269 00:15:11,440 --> 00:15:14,840 Speaker 2: candied walnuts and condition. But yeah, we're just trying to 270 00:15:14,880 --> 00:15:17,200 Speaker 2: have the best, you know, vaiety. I mentioned to you 271 00:15:17,200 --> 00:15:20,040 Speaker 2: have braziloa, which is a beef meat. So people we 272 00:15:20,080 --> 00:15:22,720 Speaker 2: don't eat, we can have something. We have paties. We 273 00:15:22,800 --> 00:15:24,600 Speaker 2: have all different kinds of cheese and you can choose 274 00:15:24,600 --> 00:15:27,600 Speaker 2: when you come, so whatever your preference is, or you 275 00:15:27,640 --> 00:15:29,800 Speaker 2: can ask us and we'll make ones before you. 276 00:15:29,880 --> 00:15:37,040 Speaker 1: Especially Smokey would the lovely up against the fatty meat 277 00:15:37,640 --> 00:15:41,320 Speaker 1: with just a little bit of that heat and that 278 00:15:41,360 --> 00:15:46,040 Speaker 1: the combination is really nice. Those candy nuts up against 279 00:15:46,080 --> 00:15:49,280 Speaker 1: all that add that tiny bit of sweetness that marries 280 00:15:49,600 --> 00:15:56,280 Speaker 1: perfectly with us. That is a perfectly lovely, well balanced 281 00:15:56,640 --> 00:16:02,760 Speaker 1: chacoutery board. Thank you, exactly what you want, just comes 282 00:16:02,800 --> 00:16:07,200 Speaker 1: together lovely. The food is is fun too. You have 283 00:16:07,280 --> 00:16:11,040 Speaker 1: some like grilled cheese, cheese. 284 00:16:11,040 --> 00:16:14,080 Speaker 2: We do some truffle grit cheese pizzas, whereas have some 285 00:16:14,120 --> 00:16:17,640 Speaker 2: specials to make some very good pastas as well, truffle pasta, 286 00:16:17,760 --> 00:16:21,840 Speaker 2: pasto pasta, and some satads. You know, if someone wants 287 00:16:21,840 --> 00:16:23,360 Speaker 2: to be head fee. That's why we're we. 288 00:16:24,240 --> 00:16:27,440 Speaker 1: You're like, you talk about salads a way. I actually 289 00:16:27,560 --> 00:16:31,560 Speaker 1: enjoy salads, believe it or not. But but yeah, sometimes 290 00:16:31,600 --> 00:16:33,680 Speaker 1: you're talking about meat or you're talking about these lovely 291 00:16:33,760 --> 00:16:36,040 Speaker 1: things like the wine, and then it's like, yeah, we 292 00:16:36,120 --> 00:16:38,440 Speaker 1: also have some rabbit food for anybody who's into that. 293 00:16:40,200 --> 00:16:42,120 Speaker 1: But it's an important part, you know, bringing some of 294 00:16:42,120 --> 00:16:44,560 Speaker 1: that freshness and the crispiness of those things are just 295 00:16:44,640 --> 00:16:47,040 Speaker 1: like the jalapano there where it just gives you a 296 00:16:47,080 --> 00:16:50,040 Speaker 1: little bit of that freshness and crunch to balance out 297 00:16:50,040 --> 00:16:54,880 Speaker 1: those things. So how do people experience the wine station 298 00:16:55,240 --> 00:16:55,960 Speaker 1: downtown LA? 299 00:16:56,120 --> 00:16:59,120 Speaker 2: So you know the wine stations. The concept is you 300 00:16:59,160 --> 00:17:02,120 Speaker 2: can experience it's the way you like it. You know, 301 00:17:02,160 --> 00:17:04,080 Speaker 2: you can just come have a quick bite when a 302 00:17:04,080 --> 00:17:06,760 Speaker 2: glass of wine, a bit of cheese, a bit of chocultary, 303 00:17:06,840 --> 00:17:08,600 Speaker 2: or just a quick sandwich and a glass of wine, 304 00:17:09,040 --> 00:17:11,359 Speaker 2: or you can come and do like a full free 305 00:17:11,440 --> 00:17:14,960 Speaker 2: course meal like two hours experience right now we're doing 306 00:17:15,520 --> 00:17:18,160 Speaker 2: a traditional French dish for the winter that's called rocklet, 307 00:17:19,480 --> 00:17:21,480 Speaker 2: so we call it a presky. That's what we eat, 308 00:17:22,000 --> 00:17:24,800 Speaker 2: you know, when you've done skiing in France. So today's 309 00:17:24,800 --> 00:17:26,000 Speaker 2: that you're hot for it, but you know. 310 00:17:27,520 --> 00:17:30,280 Speaker 1: This is what you eat when you're done skiing in France. 311 00:17:30,359 --> 00:17:32,400 Speaker 1: I'm like, yeah, that's what I eat when I'm done 312 00:17:32,480 --> 00:17:37,159 Speaker 1: skiing in France. Of course everybody knows that. It's like, 313 00:17:37,480 --> 00:17:39,960 Speaker 1: this is what you have in La after standing in 314 00:17:40,000 --> 00:17:44,880 Speaker 1: line at the DMV. And what is the name again? 315 00:17:44,920 --> 00:17:48,399 Speaker 1: What is it called racket? Okay? And it is. 316 00:17:48,720 --> 00:17:52,600 Speaker 2: Uh, it's basically cheese melted che potastoes and chocutary. 317 00:17:53,359 --> 00:17:54,040 Speaker 1: Is it melted? 318 00:17:54,600 --> 00:17:56,600 Speaker 2: You melt it whoever a special machine. 319 00:17:56,640 --> 00:17:59,399 Speaker 1: Use Okay, So that's why I, yes, yes, I do 320 00:17:59,520 --> 00:18:01,359 Speaker 1: that on the real You put it on the little 321 00:18:01,520 --> 00:18:04,480 Speaker 1: uh it's by the same name actually, and they butt 322 00:18:04,560 --> 00:18:07,240 Speaker 1: in there and you melt it there and uh, you 323 00:18:07,280 --> 00:18:09,919 Speaker 1: can put it onto things and it's a it's like 324 00:18:09,960 --> 00:18:12,080 Speaker 1: a hands on fund exactly. 325 00:18:12,240 --> 00:18:14,040 Speaker 2: So we do that for it's a thirty nine dollars 326 00:18:14,080 --> 00:18:16,960 Speaker 2: per person right now during the winter. Very fun and 327 00:18:16,960 --> 00:18:19,040 Speaker 2: it include the glass of wine. We do a walm 328 00:18:19,119 --> 00:18:22,080 Speaker 2: wine or regular wine if she wants just say it 329 00:18:22,080 --> 00:18:23,520 Speaker 2: to a holiday, you know special. 330 00:18:24,040 --> 00:18:27,880 Speaker 1: Are you doing anything for next month for Valentine's Day? 331 00:18:27,880 --> 00:18:31,240 Speaker 2: Absolutely? We have a prefix menu for fifty five dollars 332 00:18:31,240 --> 00:18:33,960 Speaker 2: per person with option of a wine pairing as rita. 333 00:18:34,880 --> 00:18:37,679 Speaker 1: You realize you're in La, right, Yes, who does a 334 00:18:37,720 --> 00:18:40,280 Speaker 1: fifty five dollars of Valentine's dinner? 335 00:18:41,080 --> 00:18:41,280 Speaker 3: You know? 336 00:18:41,320 --> 00:18:43,720 Speaker 2: We try to, we want, we want the place to 337 00:18:43,760 --> 00:18:45,040 Speaker 2: be nice, to be food, and. 338 00:18:45,320 --> 00:18:50,359 Speaker 1: I mean, seriously, this is very upscale ingredients. This is 339 00:18:50,440 --> 00:18:57,000 Speaker 1: not This is incredibly lovely food. And to put that out, 340 00:18:57,119 --> 00:18:59,879 Speaker 1: I'm still trying to wrap my mind around your price 341 00:19:00,119 --> 00:19:03,320 Speaker 1: is uh for what I see in front of me 342 00:19:03,520 --> 00:19:07,359 Speaker 1: and on the menu. The wine station hyphen d t 343 00:19:07,680 --> 00:19:11,359 Speaker 1: l A dot com. The wine Station hyphen dt l 344 00:19:11,400 --> 00:19:14,240 Speaker 1: A dot com. Also the wine Station dt l A 345 00:19:14,800 --> 00:19:19,560 Speaker 1: on Instagram. We're gonna be up against the news again. 346 00:19:19,600 --> 00:19:22,320 Speaker 1: Can you stick around because we still we're very kind 347 00:19:22,359 --> 00:19:26,480 Speaker 1: that you want to offer a discount to listeners and 348 00:19:26,560 --> 00:19:28,919 Speaker 1: I want to talk about that and some more about 349 00:19:29,000 --> 00:19:33,280 Speaker 1: the food and the wines. Uh. This this in particularly 350 00:19:33,280 --> 00:19:34,080 Speaker 1: that you have as. 351 00:19:34,040 --> 00:19:40,399 Speaker 2: A because it's hot today, so nice burgundy wine. 352 00:19:40,640 --> 00:19:45,240 Speaker 1: This is a street to drink and lovely crisp. Yeah. Absolutely, 353 00:19:45,320 --> 00:19:48,160 Speaker 1: I'm like, you know, I want to rip the roof 354 00:19:48,200 --> 00:19:50,000 Speaker 1: off so the sun gets in here and then it 355 00:19:50,040 --> 00:19:52,800 Speaker 1: would be perfect. We'd have let's make this a balcony. 356 00:19:53,600 --> 00:19:56,840 Speaker 1: But this is super, super lovely. We'll talk more about 357 00:19:56,840 --> 00:19:59,720 Speaker 1: that when we come back, So go know where we're talking. 358 00:20:00,520 --> 00:20:04,560 Speaker 1: And beyond great foods, simple food that speaks for itself, 359 00:20:04,760 --> 00:20:08,920 Speaker 1: ingredients that you can taste like that bite here, and 360 00:20:09,080 --> 00:20:14,120 Speaker 1: the crudo is just having every ingredient say hello separately 361 00:20:14,480 --> 00:20:18,119 Speaker 1: and not hidden behind a ton of stuff. Is really 362 00:20:18,119 --> 00:20:20,640 Speaker 1: a thing of beauty. That is one of those things 363 00:20:20,640 --> 00:20:26,359 Speaker 1: that I could probably eat all day. Tebow Dussini is here. 364 00:20:26,760 --> 00:20:30,760 Speaker 1: He's got alcohol free wines as well for dry January. 365 00:20:31,320 --> 00:20:38,040 Speaker 1: The wine station hyphendtla dot com. I highly recommend getting 366 00:20:38,040 --> 00:20:42,119 Speaker 1: out there. Dine in La is coming and they have 367 00:20:42,200 --> 00:20:44,320 Speaker 1: specials for that as well. You want to book something 368 00:20:44,320 --> 00:20:46,360 Speaker 1: for a special occasion, you want to make a day 369 00:20:46,359 --> 00:20:50,280 Speaker 1: trip from Orange County, absolutely worth it. We'll talk more 370 00:20:50,280 --> 00:20:50,960 Speaker 1: when we come back. 371 00:20:51,960 --> 00:20:55,000 Speaker 3: You're listening to the Fork Report with Nil Savedra on 372 00:20:55,080 --> 00:21:03,000 Speaker 3: demand from KFI AM six forty. 373 00:21:00,520 --> 00:21:04,080 Speaker 1: Having a great time talking wine and food and the 374 00:21:04,200 --> 00:21:08,200 Speaker 1: simplicity of great ingredients in front of you, whether it's 375 00:21:08,240 --> 00:21:13,440 Speaker 1: the rich, earthy tones of the cheeses or the meats, 376 00:21:13,920 --> 00:21:17,840 Speaker 1: the bright, hello green of the girkins. I just like 377 00:21:17,880 --> 00:21:21,880 Speaker 1: saying girkins. It just makes me laugh. I don't know why. 378 00:21:22,640 --> 00:21:26,800 Speaker 1: Makes me think a handle. And then the sweet nuts 379 00:21:26,960 --> 00:21:29,840 Speaker 1: also makes me think a handle. But there, it's all 380 00:21:29,880 --> 00:21:32,960 Speaker 1: this lovely food in front of us, and we're talking 381 00:21:33,160 --> 00:21:37,919 Speaker 1: with Tebow Dussini. He is the proprietor of the wine 382 00:21:37,960 --> 00:21:42,680 Speaker 1: station in downtown LA. And you've an't been open since 383 00:21:42,720 --> 00:21:46,439 Speaker 1: did you say August or April? August? Okay, so super 384 00:21:46,480 --> 00:21:49,840 Speaker 1: super new, super new. Yes, you know, and you have 385 00:21:50,440 --> 00:21:54,280 Speaker 1: the right attitude. You smile when you talk about food. 386 00:21:55,080 --> 00:21:59,560 Speaker 1: You watch when I'm eating it and describing it with 387 00:21:59,640 --> 00:22:07,000 Speaker 1: the same excitement I do enjoying it. But there's it's 388 00:22:07,040 --> 00:22:11,439 Speaker 1: something so magical about how a charcuterie board that is 389 00:22:11,640 --> 00:22:18,360 Speaker 1: just simple ingredients and then wine, and then the way 390 00:22:18,400 --> 00:22:22,240 Speaker 1: they pair and kind of complete each other. The old 391 00:22:22,520 --> 00:22:25,520 Speaker 1: joke about oh we're so close, we finish finish each 392 00:22:25,560 --> 00:22:29,600 Speaker 1: other's sentences. They kind of do finish each other's sentences 393 00:22:29,680 --> 00:22:31,760 Speaker 1: a little bit. The way you pair them. 394 00:22:31,960 --> 00:22:34,800 Speaker 2: Yes, yes, well, always try to you know, pare things 395 00:22:34,880 --> 00:22:37,080 Speaker 2: or the food that evates the wines, and the wines 396 00:22:37,080 --> 00:22:39,639 Speaker 2: that evads the food, and it all blends in the 397 00:22:39,840 --> 00:22:40,520 Speaker 2: great quanity. 398 00:22:40,560 --> 00:22:44,320 Speaker 1: You know, this chevley is just lovely. 399 00:22:44,640 --> 00:22:46,120 Speaker 2: I'm glad you're like you. It's perfect for a hot 400 00:22:46,160 --> 00:22:46,840 Speaker 2: day like today. 401 00:22:47,119 --> 00:22:51,680 Speaker 1: Yeah, this could be dangerous out back. First I would 402 00:22:51,760 --> 00:22:55,640 Speaker 1: recommend maybe uh some lexa and glasses instead of real 403 00:22:55,680 --> 00:22:59,040 Speaker 1: class in case you finish the bottle. But this one 404 00:23:00,080 --> 00:23:03,720 Speaker 1: has alcohol in it. You also brought French bloom, which 405 00:23:04,400 --> 00:23:06,320 Speaker 1: does not you're going to open this now, and this 406 00:23:06,359 --> 00:23:10,560 Speaker 1: one is zero abv zerobv. So if you are drinking 407 00:23:11,320 --> 00:23:13,800 Speaker 1: or not drinking for January, or you don't drink at all, 408 00:23:14,400 --> 00:23:17,760 Speaker 1: but you want the flavor, Look how lovely. That is 409 00:23:18,000 --> 00:23:20,680 Speaker 1: a cute little bottle. And this is a sparkling wine. 410 00:23:21,200 --> 00:23:23,400 Speaker 2: Yes, yes, it is a sparkling so you know, we'll 411 00:23:23,560 --> 00:23:27,280 Speaker 2: go put offs for different sparklings. Ls have white red 412 00:23:27,840 --> 00:23:30,800 Speaker 2: and the cocktails as well, so plenty of choice. Or 413 00:23:30,840 --> 00:23:33,400 Speaker 2: you're just doing wine testing and do all of them. 414 00:23:34,119 --> 00:23:35,960 Speaker 1: You were kind enough to say that you wanted to 415 00:23:35,960 --> 00:23:38,520 Speaker 1: give a discount to KFI listeners. This is not something 416 00:23:38,600 --> 00:23:40,560 Speaker 1: we talked about you just said, Hey, I would like 417 00:23:40,600 --> 00:23:44,720 Speaker 1: to do this. Explain how people would redeem your kindness. 418 00:23:44,960 --> 00:23:47,200 Speaker 2: Yes, so just mention you heard us on the show, 419 00:23:47,240 --> 00:23:49,080 Speaker 2: and we give you a ten percent discount on your 420 00:23:49,520 --> 00:23:50,160 Speaker 2: final check. 421 00:23:51,160 --> 00:23:56,080 Speaker 1: That's very generous, that's very kind. So if you want 422 00:23:56,119 --> 00:23:59,720 Speaker 1: to check out the wine station in downtown LA, that's 423 00:23:59,760 --> 00:24:03,240 Speaker 1: the wine station hyphendt La dot com if you want 424 00:24:03,240 --> 00:24:05,800 Speaker 1: to look at that. But you go there and you 425 00:24:05,960 --> 00:24:09,880 Speaker 1: mentioned that you heard Tebow and then you heard about 426 00:24:09,880 --> 00:24:12,960 Speaker 1: this on the Fork Report. They're not a sponsor anything. 427 00:24:13,000 --> 00:24:15,840 Speaker 1: He just wants to do a kindness your way that 428 00:24:15,920 --> 00:24:17,560 Speaker 1: he'll give you ten percent off your check. 429 00:24:18,000 --> 00:24:19,720 Speaker 2: Yeah, you know us come by, we'll ride by the 430 00:24:19,800 --> 00:24:22,240 Speaker 2: Crypto dot com arena all right. Back to ed Alive. 431 00:24:22,760 --> 00:24:24,760 Speaker 2: So if you're in the if you're in the neighborhood 432 00:24:24,840 --> 00:24:27,640 Speaker 2: for a game or you know, an event of concerts, 433 00:24:27,680 --> 00:24:30,439 Speaker 2: you can come before or after. You can park for 434 00:24:30,480 --> 00:24:33,440 Speaker 2: about two blocks away so you can walk, you know, 435 00:24:33,800 --> 00:24:36,480 Speaker 2: like dinner before you go to your game and a 436 00:24:36,880 --> 00:24:37,760 Speaker 2: glass of wine and. 437 00:24:38,000 --> 00:24:40,480 Speaker 1: Very festive and lively down there too. Yeah, lots of 438 00:24:40,520 --> 00:24:45,040 Speaker 1: lights and activities and things like that. I get asked about. 439 00:24:45,680 --> 00:24:49,360 Speaker 1: Probably the most I get asked about there that out 440 00:24:49,400 --> 00:24:52,600 Speaker 1: there where to go to eat? And like Inglewood too, 441 00:24:52,800 --> 00:24:55,880 Speaker 1: is a lot of Inglewood has great places, but they're 442 00:24:55,880 --> 00:24:58,120 Speaker 1: not all necessarily on top of each other. So finding 443 00:24:58,560 --> 00:25:01,959 Speaker 1: a good location. So being by the Crypto Arena and 444 00:25:02,000 --> 00:25:04,879 Speaker 1: all of that and La Live is is great. So 445 00:25:04,920 --> 00:25:06,000 Speaker 1: what street are you on? 446 00:25:06,240 --> 00:25:08,560 Speaker 2: We're on the Hope Street. Oh so Hope Street and 447 00:25:08,640 --> 00:25:11,880 Speaker 2: twelve so two blocks away from Convention Center and two 448 00:25:11,920 --> 00:25:12,920 Speaker 2: blocks away from edit. 449 00:25:12,920 --> 00:25:17,919 Speaker 1: If what this this zero ABV that means there's no 450 00:25:18,160 --> 00:25:23,120 Speaker 1: there's no alcohol in this sparkling wine. This is fantastic. 451 00:25:23,280 --> 00:25:25,480 Speaker 2: You know. I had to try like about thirty no 452 00:25:25,600 --> 00:25:28,640 Speaker 2: not codic coins during January to try to find the best, 453 00:25:29,280 --> 00:25:31,840 Speaker 2: and some of them are actually very very good. 454 00:25:33,200 --> 00:25:38,879 Speaker 1: So the interesting thing about zero ABV. You still couldn't 455 00:25:38,880 --> 00:25:42,679 Speaker 1: serve this to a minor, can you? I don't know 456 00:25:42,680 --> 00:25:45,760 Speaker 1: what the law isn't Yeah, for some I don't think 457 00:25:45,800 --> 00:25:48,480 Speaker 1: you can. And I'm not sure why. Someone explained it 458 00:25:48,520 --> 00:25:51,200 Speaker 1: to me once and I was like really, because I'm 459 00:25:51,200 --> 00:25:54,399 Speaker 1: like my son would like that. Then I'm like, what 460 00:25:54,440 --> 00:25:57,080 Speaker 1: the hell am I saying? That's not okay. Let's stick 461 00:25:57,080 --> 00:26:02,000 Speaker 1: to Martinelli's for the boy. But this is lovely little 462 00:26:02,000 --> 00:26:07,960 Speaker 1: everfestens in there just a little bit, nothing too intense, 463 00:26:08,520 --> 00:26:11,040 Speaker 1: but that's super crisp and lovely too. Let's say it 464 00:26:11,160 --> 00:26:16,600 Speaker 1: rolls off the tongue. It it works with what you obviously, 465 00:26:17,119 --> 00:26:19,119 Speaker 1: God forbid, you're some I a that you know what 466 00:26:19,119 --> 00:26:23,879 Speaker 1: you're pairing? What is? What is? Uh? Let's see the 467 00:26:23,880 --> 00:26:28,320 Speaker 1: website again. The wine station hyphen dt l A is 468 00:26:28,400 --> 00:26:30,600 Speaker 1: what I want to give you and make you remind 469 00:26:30,640 --> 00:26:32,840 Speaker 1: you of that. But check it out and if you do, 470 00:26:32,960 --> 00:26:36,399 Speaker 1: go say hi to t Bow. He's perfectly lovely. I 471 00:26:36,400 --> 00:26:38,159 Speaker 1: love your excitement. We'll set up a time for you 472 00:26:38,200 --> 00:26:40,320 Speaker 1: to come back in in time you're doing a special 473 00:26:40,800 --> 00:26:44,640 Speaker 1: or something like that. Obviously, you can order this stuff 474 00:26:44,840 --> 00:26:47,439 Speaker 1: for takeout or delivery as well, if you're in the area. 475 00:26:47,600 --> 00:26:51,480 Speaker 1: What's what's the radio? Whoops? What's the radius? Five miles? What? 476 00:26:52,400 --> 00:26:55,800 Speaker 2: Anywhere? Yes? Anywhere where a delivery ups or you can 477 00:26:55,920 --> 00:26:56,680 Speaker 2: order it anywhere? 478 00:26:56,760 --> 00:26:58,360 Speaker 1: Well not in Orange County. 479 00:26:58,200 --> 00:27:00,840 Speaker 2: Orange Counties. Yeah, they would have to come. 480 00:27:01,000 --> 00:27:03,199 Speaker 1: Okay, well I encourage them to do that. We have 481 00:27:03,240 --> 00:27:05,320 Speaker 1: a lot of listeners there as well. What a pleasure 482 00:27:05,320 --> 00:27:09,400 Speaker 1: to meet you than is absolutely my pleasure? All right? 483 00:27:09,440 --> 00:27:12,480 Speaker 1: Stick around more to comments The Fork Report I'm Neil Savedra. 484 00:27:14,480 --> 00:27:16,800 Speaker 1: You've been listening to The Fork Report. You can always 485 00:27:16,800 --> 00:27:19,480 Speaker 1: hear us live on KFI AM six forty two to 486 00:27:19,560 --> 00:27:23,240 Speaker 1: five pm on Saturday, and anytime on demand on the 487 00:27:23,280 --> 00:27:24,320 Speaker 1: iHeartRadio app