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Speaker 1: You're listening to The Fork Report with Nil Savedra on

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Speaker 1: demand from KFI AM six forty.

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Speaker 2: Hey, everybody, it is Saturday. Happy Saturday to you, The

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Speaker 2: Fork Report celebrating food every Saturday for three hours, and

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Speaker 2: we're in our second hour, and then we'll hand things

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Speaker 2: over to Tim Conway Junior and the Crest Report, talking silver,

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Speaker 2: gold and the craziness that is going on with that.

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Speaker 2: It keeps going up. Every time they say it's not

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Speaker 2: going to go up, gold goes up. Silver is going

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Speaker 2: up more than even gold right now. I mean it's

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Speaker 2: as far as percentages and stuff. So anyways, you can

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Speaker 2: hear that, and we'll talk to Timmy coming up a

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Speaker 2: little bit later than you have Tiffany Hobbs coming up

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Speaker 2: at six now with Saturdays with Tiffany, and then Michael

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Speaker 2: Monks after that. So you really just get some super

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Speaker 2: glue glue your dial and you're not going to be

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Speaker 2: moving it anywhere and go nowhere Vesty Sandwiches. We've had

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Speaker 2: Adam Gertler on the show many times. He's been a

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Speaker 2: friend for a lot since the early days of The

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Speaker 2: Folk Report, and we hit it off. He's a really

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Speaker 2: good guy. He's a chef TV host you see him

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Speaker 2: all the time. Performer, known for his energy and attitude.

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Speaker 2: He loves food and you can tell, finalist on season

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Speaker 2: four of Food Network Star and so he popped up

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Speaker 2: all over that place. But great, since humor showman, I

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Speaker 2: learned something new about you. I always try and dig,

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Speaker 2: especially with people that I know, dig up something new.

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Speaker 2: I learned that you have a comic book collection and

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Speaker 2: I didn't know about that, and that you're also a

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Speaker 2: like you're a trained thesbian.

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Speaker 3: Uh yeah, yeah, I mean if that's what the Bachelor refine.

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Speaker 2: Arts degree you get. Yeah, look at that. That was

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Speaker 2: that was some training. Do you want to do? Do

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Speaker 2: you want to do a little Hamlet? So you can

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Speaker 2: tell that that hundreds of thousands of people heard your

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Speaker 2: hamlet a little more than kin and less than kind.

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Speaker 2: Oh look at that. We pull out all of it.

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Speaker 3: I was actually supposed to go see Eddie Izzard in

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Speaker 3: Hamlet on Thursday, and I was so sick last week

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Speaker 3: I couldn't go.

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Speaker 2: Oh did you get that crud? I was sick for

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Speaker 2: almost two weeks.

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Speaker 3: Man, I thought it was gone, and then it came

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Speaker 3: back with a vengeance. And you know, we have two

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Speaker 3: young children at home two and four. So something's always

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Speaker 3: in the mix, you know. Oh yeah, little Petri dishes.

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Speaker 3: Yeah yeah, So yeah, it did not get to to

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Speaker 3: get my Hamlet.

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Speaker 2: That would have been awesome. Or Hamnet. I haven't seen

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Speaker 2: Hamnet yet. I haven't either, And I love the bar.

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Speaker 2: I'm down with the bars with the bar, so that

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Speaker 2: will be on the list as well. So Adam, he

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Speaker 2: doesn't need a reason to come here, but you got

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Speaker 2: the big game coming up soon. And last time Adam

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Speaker 2: was here to talk about his latest venture, Vesty Sandwiches.

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Speaker 2: I proclaimed something that Kaylie will tell you that I

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Speaker 2: don't say a lot, but these are some of the

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Speaker 2: absolute best sandwiches. Well incredibly well thought out, chef minded,

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Speaker 2: but a accessible, fresh ingredients, stuff that your palette craves

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Speaker 2: but doesn't know that. At once the combinations, the textures

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Speaker 2: and the flavors came together and I was just blown away.

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Speaker 2: And when we were going back and forth Onlina and

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Speaker 2: talking about getting him back on again with the big

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Speaker 2: game coming, I'm like this, you want to blow people

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Speaker 2: away for a party of any kind, something at work,

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Speaker 2: something at home. Vesty is your place to go. So

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Speaker 2: how's that for an introduction, I.

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Speaker 3: Mean cut it and print it, Neil, I mean Kayla

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Speaker 3: on the way in you guys.

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Speaker 2: It's true. She did a dance when she goes, is

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Speaker 2: he bringing? Is that I'm bringing food and nice and yeah,

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Speaker 2: she goes, whoa, I'm compelling. Guys, Thank you so much.

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Speaker 2: That's so sweet. You eat a lot of food here,

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Speaker 2: So it is. It really stands out and it stands

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Speaker 2: above the rest, really, And I've had so many sandwiches

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Speaker 2: and some great ones. Talk a little bit about VESTI,

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Speaker 2: how it came to be, what your goal is and

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Speaker 2: your mission statement for these sandwiches.

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Speaker 3: Yeah, well, you mentioned on your intro that I was

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Speaker 3: once upon a time, a long time ago on season

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Speaker 3: four of The Next Food Network Star and on that show,

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Speaker 3: which I didn't win, but still led to a really

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Speaker 3: great long run of doing all kinds of stuff and

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Speaker 3: traveling the country and eating with Food Network. I met

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Speaker 3: a lifelong friend, Shane Lyons, who at the time was nineteen.

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Speaker 2: He was a little punk, happened to be a very very.

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Speaker 3: Young CIA graduate, and he and I became very close

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Speaker 3: friends and have been.

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Speaker 2: Friends since then. That was two thousand and seven, two

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Speaker 2: thousand and eight, and.

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Speaker 3: The funny thing I always say is, you know, when

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Speaker 3: I was on that show, I made it to the finals.

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Speaker 2: I was a mess. I was really all over the place.

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Speaker 3: But I was able to do really well in the

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Speaker 3: finals because Shane was picked as my sous chef, and

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Speaker 3: he's so organized and so well educated, and he brought

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Speaker 3: me all the way to the end of that show

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Speaker 3: and and I got my own shows largely because of that.

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Speaker 2: So we've been really good friends.

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Speaker 3: We never did anything professionally, but always cooked together. And

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Speaker 3: then we started investing about three years ago, and you know,

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Speaker 3: we just we had been through the restaurant thing. We

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Speaker 3: both knew the trappings of that and the risks, you know,

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Speaker 3: like you can want to make great food and then

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Speaker 3: you're just dealing with a bathroom that blows up, or

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Speaker 3: rents or pandemics or you know. So we thought, like,

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Speaker 3: how can we stay in what we love, which is food,

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Speaker 3: bring incredible bites to people, day changing bites, like like

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Speaker 3: the best part of your day. And we thought like

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Speaker 3: the sandwich, Like if you really do a great sandwich,

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Speaker 3: because it can be so mediocre that if you really

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Speaker 3: consider every part of it, the bread, the filling, the spread,

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Speaker 3: the crumb, the bite ability. If you really make something

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Speaker 3: that like we would like, then people would go for it.

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Speaker 3: And it's really it's been incredible. It's almost three years

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Speaker 3: and it's really starting to happen. You know, like we

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Speaker 3: sell our sandwiches where we don't have a tradition brick

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Speaker 3: and mortar. We we have a lot of wholesale partners,

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Speaker 3: so you know, you can buy these sandwiches and places

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Speaker 3: like Alfred Coffee out here and a lot of these

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Speaker 3: great boutique, well curated grocery stores that have popped up

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Speaker 3: recently like Golden Poppy Market, glassl Canal, Alta, Dino Wine

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Speaker 3: and Beverage, these really nice places where you get read,

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Speaker 3: like you said, like the best burritos, the best frozen pizzas.

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Speaker 2: Our sandwiches are right there.

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Speaker 3: And then we've also really taken off with with like offices,

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Speaker 3: you know, feeding large offices because we bring these large

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Speaker 3: boxes of what we call sharebuls.

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Speaker 2: Okay, hold that thought, because sharebles is not something I

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Speaker 2: want to just pass by. Right, Let's get some news.

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Speaker 2: We'll come back. We'll explain what shabels is, why Vesty

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Speaker 2: Sandwiches is. It's different than anything. This is not a

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Speaker 2: sandwich you would order because you wouldn't know to order it.

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Speaker 2: It it's like there's ingredients, it's like, oh, I'll take

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Speaker 2: the ham and that what it's not. It's beyond that.

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Speaker 2: You have to know to be able to order these.

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Speaker 2: And so we'll tell you more about Vesty and why

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Speaker 2: it's so special. We come back Adam Gertler, our pal,

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Speaker 2: and our guests. So go know where.

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Speaker 1: You're listening to The Fork Report with Nil Sevadra on

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Speaker 1: demand from KFI AM six forty.

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Speaker 2: Happy Saturday to you hanging out with our buddy Adam Gertler.

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Speaker 2: Chef Gertler has been a friend of the show for

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Speaker 2: a long time and he comes on when he's got

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Speaker 2: projects going on or just to come hang out. We

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Speaker 2: got to, you know, sometime we got to do a

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Speaker 2: maybe in March sometime, come on the show and hang

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Speaker 2: out with us and just take calls people ask you

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Speaker 2: about grilling and stuff like that and just ask you

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Speaker 2: chef questions and stuff. Oh yeah, that be fun. Yeah,

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Speaker 2: that'd be great. But in the interim, you know, he's

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Speaker 2: a TV host, performer, very energetic, funny guy, a kind guy,

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Speaker 2: and very passionate about food and yeah, you'll see him

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Speaker 2: on the Food Network and all those things, but his

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Speaker 2: passion for the culinary arts is how we met. He

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Speaker 2: actually called into the show in our early days and

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Speaker 2: we started talking about food, and he's become a friend

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Speaker 2: and someone we count on for great content and passion.

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Speaker 2: And his newest venture started three years ago. We had

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Speaker 2: him on the show talking about Vesti v s t

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Speaker 2: I sandwiches with his partner, and this is a perfect

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Speaker 2: fit for home parties, for office parties, you can have

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Speaker 2: him delivered hosting the big game coming up. These are

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Speaker 2: not your average sandwiches, and we were just about to

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Speaker 2: get into the shareables, and I want people to understand

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Speaker 2: what this is. It's not like a six foot sub.

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Speaker 2: It's like a chefy, modern, high end version of great

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Speaker 2: sandwiches for all. So explain what shareables are. Well, that's funny.

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Speaker 3: I always you know, the six foot sub is something

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Speaker 3: that we used to have a lot of parties growing up.

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Speaker 2: You don't see it that much anymore.

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Speaker 3: But what I always knew about what I've even noticed

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Speaker 3: is like the proportions of the sandwich were a little off,

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Speaker 3: Like it looked cool as a big one, but when

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Speaker 3: you sliced a wedge. It was like a very narrow

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Speaker 3: piece of bread. So it just kind of like as

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Speaker 3: soon as you bite into it, it, you know, it

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Speaker 3: kind of falls apart.

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Speaker 2: Typically, so this.

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Speaker 3: Is in the spirit of that it's a way to

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Speaker 3: feed a crowd. So we basically make one big sandwich.

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Speaker 3: We take one sheet of hand cootcha.

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Speaker 2: Yeah, I just took a bite. Oh did you just

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Speaker 2: spicy guy? You spicy your guy? Oh good?

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Speaker 3: Yeah, that's that's one of the flavors at the most popular.

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Speaker 2: Yeah. Is they're insane. It's like, you can't believe that's

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Speaker 2: just a sandwich. Yeah, it's a sandwich.

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Speaker 3: That that that Calabrian relish you're getting there. There's a

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Speaker 3: little bit of sweetness in the Calabrian relish, and then

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Speaker 3: there is our house sort of garlic aoly spread, and

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Speaker 3: then of course very fluffy, very fresh for gotcha. So

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Speaker 3: it's like a sandwich for gotcha. It's not a dense facaca.

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Speaker 3: It's not even the like the facaca that you want

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Speaker 3: dip in oil. It is meant to be a sandwich

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Speaker 3: for katca in that it's like it looks like substantial,

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Speaker 3: but then it kind of just gets out of the

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Speaker 3: way it's strong enough to hold the sandwich together, but.

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Speaker 2: Just very soft. Yeah, it doesn't push the ingredients out

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Speaker 2: the other end. You're talking about slip and slide. We

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Speaker 2: don't like.

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Speaker 3: This is one of the things, especially with something like this,

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Speaker 3: when you cut a small piece of a sandwich, you

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Speaker 3: increase the likelihood of slip and slide. If you have

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Speaker 3: a dense bread, that mouth pressure is going to push

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Speaker 3: the ingredients. This is what you said, well thought, Yes.

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Speaker 2: That's what we've thought about. We think about this way

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Speaker 2: too much. That is, I cannot express how spectacular that

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Speaker 2: is and how different. It's your job to express it, Neil,

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Speaker 2: I know, but I'm like, it is your job. This

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Speaker 2: is the only way I can do it is let

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Speaker 2: people eat it or or slap their face, and that

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Speaker 2: heat is works out so nicely. It's not for heat's sake,

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Speaker 2: it's for flavor. Yeah, well that's Collabrian rales. So those

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Speaker 2: are for men, Calabrian chilis, which are soutful a star

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Speaker 2: trek or something. Oh yes, I.

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Speaker 3: Mean they bring a funk, right, And the provolon cheese

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Speaker 3: we use is grande provolone cheese. It brings a funk, right,

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Speaker 3: But in context of the sandwich. None of those things

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Speaker 3: are standing out too much or shouldn't be. And so yeah,

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Speaker 3: just to explain what the shareable is, it is one

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Speaker 3: sheet of facaca. So it's one pan of facaca that

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Speaker 3: we slice, we make into a big sandwich, and then

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Speaker 3: we cut it up into twenty four pieces. So it's

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Speaker 3: you know, one box feeds ten to twelve people if

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Speaker 3: it's all they're eating, if it's part of a party,

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Speaker 3: you know, just throw it out there as something to

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Speaker 3: graze on. It's you know, they're a little bit bigger

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Speaker 3: than a slider portion, I would say. When we sell

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Speaker 3: them by the full shareable, you can get half shareables.

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Speaker 3: You can get two halves in a box, you know,

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Speaker 3: for a little variety.

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Speaker 2: And that's what we just found. It's the best way

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Speaker 2: to present the sandwich.

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Speaker 3: We do wrapped sandwiches as well, but the good thing

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Speaker 3: about the shareable is that you don't have to actually

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Speaker 3: wrap it too tightly and suffocate the bread. You want

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Speaker 3: it all kind of to breathe, so the crust stays

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Speaker 3: just a little bit crisp, but the inside stays really soft.

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Speaker 2: They just you know what it is. I've been trying

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Speaker 2: to think how to explain this. You ever see a

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Speaker 2: show and I don't know, whatever your genre is, whether

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Speaker 2: it's friends or cheers or whatever, where it's the perfect

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Speaker 2: ensemble and everyone shines. That's how I feel about the

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Speaker 2: ingredients in here, no one. The bread is perfect and delicious,

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Speaker 2: but it's not overwriting the other ingredients. The proteins in

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Speaker 2: there are magnificent. The spread is great that they but

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Speaker 2: they all shine on their own level, but together as

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Speaker 2: the sandwich itself. So it's like, oh, that's really good

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Speaker 2: meat or cheese. But like you said, the slip and

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Speaker 2: slider had the they just are a little orchestra of

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Speaker 2: flavor and it's it's I was wondering because been a

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Speaker 2: while since I had it.

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Speaker 3: We've we've thought of a lot of different ways to

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Speaker 3: describe our sandwiches, and never before have we used well

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Speaker 3: beloved sitcom ensemble before. But I mean, to compare the

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Speaker 3: bread to ted Dance and is such a compliment, Neil

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Speaker 3: to think that that sauce is Shelley long underbread is

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Speaker 3: rough and the cheese of Kelsey Grammar.

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Speaker 2: I mean, but you know, you're an actor, you got

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Speaker 2: that background, you understand those things that an ensemble class uh,

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Speaker 2: an ensemble cast is probably the hardest thing to do.

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Speaker 3: Yeah, No, it's the best thing because when you're yeah,

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Speaker 3: when you're you're watching them and you don't you know

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Speaker 3: where they're what they're going to do before you're educated

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Speaker 3: into who they are. But no, that that is, that

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Speaker 3: is a great compliment.

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Speaker 2: We do think they're special.

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Speaker 3: You know, I want people to try them and obviously

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Speaker 3: decide for themselves. But you know, if if Shane and

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Speaker 3: I and our other partner Chris, and we have another

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Speaker 3: partner as well, like if we were all going to

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Speaker 3: kind of dedicate our lives to this, we were not

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Speaker 3: going to do it for a mediocre sandwich or the

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Speaker 3: snacks right here, we have our dill vinegar chips right

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Speaker 3: here as well, our zippy Dill vinegar.

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Speaker 2: Chips, crackling caramel corn.

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Speaker 3: We make the crackling caramel corn in house. We make

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Speaker 3: the brown butter chocolate chip cookies right over there in house.

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Speaker 2: We brown you know, forty pounds of butter at a time.

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Speaker 2: And these chips are actually made in Los Angeles.

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Speaker 3: They're one of the only chips that I haven't seen

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Speaker 3: any other chips that are made in LA. We make

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Speaker 3: them with our partners at La Plasita Botanas and Almonty

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Speaker 3: and then they put our Dill vinegar seasoning on them,

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Speaker 3: and you know we're.

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Speaker 2: Selling those around town too.

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Speaker 3: But yeah, right now, that's the only chip we do

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Speaker 3: because we wanted a signature flavor, something that kind of

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Speaker 3: stands out and pairs really well with these sandwiches.

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Speaker 2: All right, stick around one more segment, okay, yeah, and

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Speaker 2: we'll tell people how they can get all this and

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Speaker 2: book it for parties again and the big game coming up,

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Speaker 2: So go nowhere. Adam Gertler's my guest.

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Speaker 1: You're listening to the Fork Report with Nils of on

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Speaker 1: demand from kf I A M six forty.

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Speaker 2: Hey, everybody, it's the FOURK Reporter. I'm Neil Savader. Thanks

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Speaker 2: for hanging out today. It's just a gorgeous Saturday, and

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Speaker 2: it's kind of hard to say that when we know

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Speaker 2: friends family on the East Coast are taking it in

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Speaker 2: the shorts, but we're gonna enjoy it on their behalf.

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Speaker 2: My buddy Adam Gertler is here a chef, TV host, performer,

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Speaker 2: but man a food lover extraordinaire. We've told you about

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Speaker 2: Vesty Sandwiches in the past. It's eat vesty dot com. Yeah,

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Speaker 2: eat vesty dot com. Ve e s t I eat

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Speaker 2: Vesty dot com at eat Vesty on Instagram too. And

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Speaker 2: I gotta tell you, these sandwiches are spectacular. They are

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Speaker 2: so well crafted and thought out that the you can

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Speaker 2: just in every bite even if you can't pinpoint, Oh well,

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Speaker 2: the bread is this or the this is what does.

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Speaker 3: It's sort of like the mees George went ha, the sauce.

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Speaker 3: It was the one thing I thought about was like

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Speaker 3: an ensemble cast. When it comes together, you're just like,

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Speaker 3: that's magic. And that's how these sandwiches are. It's not

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Speaker 3: just the ingredients, it's the way the ingredients work off

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Speaker 3: of each other and with each other.

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Speaker 2: And we were talking about the chips. Yet these chips

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Speaker 2: are made here. Oh wow, vinegar and dial potato chips.

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Speaker 2: Oh yeah, you get you a zippy and try to stop. Wow.

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Speaker 2: Yeah that was great too. The tasty chip. It's a

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Speaker 2: very tasty chip. Wow. That is excellent. Yeah, they those chips.

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Speaker 3: I mean we're even selling those chips at some like

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Speaker 3: sandwich shops, you know, some great play. You can find

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Speaker 3: those chips at the Cheese Store at Beverly Hills they

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Speaker 3: make some of the best sandwiches in the city, and

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Speaker 3: they have the best cheese and everything, and they.

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Speaker 2: Are I mean, we're just so proud.

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Speaker 3: They're selling our chips like hotcakes, you know, and that's

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Speaker 3: that's been really fun, just being able to have you know,

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Speaker 3: if you can't get the sandwiches, to see our zippy

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Speaker 3: chips out there, because it is something really unique. Like

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Speaker 3: we said, there's just not a lot of chips made

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Speaker 3: in Los Angeles, which is weird, unfortunate.

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Speaker 2: But not chips that a lot of flakes in Los Angeles. Chips. Yeah,

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Speaker 2: but you're you're doing it right. And I got to

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Speaker 2: tell you, we've talked about this on the air before

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Speaker 2: starting a restaurant, so much upfront cost, so much that

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Speaker 2: you have to worry about as just being a lease holder,

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Speaker 2: you know, renting a place and all that takes away

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Speaker 2: from the food, like that you have to think of

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Speaker 2: in that that you go for great marketing that speaks

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Speaker 2: truth to what you're going to be eating. Because all

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Speaker 2: this is fun and and then you're just focused on

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Speaker 2: the food and I can taste it.

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Speaker 3: Yeah, yeah, not focused on too much, you know. We

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Speaker 3: we we do sandwiches, we do a handful of snacks.

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Speaker 3: We try to do them as good as anybody can

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Speaker 3: do them, you know, that is that is our focus.

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Speaker 2: You know, we we've been making this.

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Speaker 3: Bread for three years. We're still still making trying to

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Speaker 3: perfect it. You know, we still have days where it's like,

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Speaker 3: why was it extra great today?

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Speaker 2: Or why was it not?

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Speaker 3: You know, like we really have to try to listen

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Speaker 3: to it because it's not It's just not like a

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Speaker 3: Even though we kind of jokingly refer to where we

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Speaker 3: make our sandwiches as our factory, it is not a

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Speaker 3: machine run factory. It is a factory of of dedicated

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Speaker 3: you know, culinary professionals that are working our butts off

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Speaker 3: all day, you know, assembling these sandwiches. And yeah, we

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Speaker 3: we You know, if you have a restaurant, then you

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Speaker 3: have to wait for everyone to come to you and

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Speaker 3: maybe you're not in the right spot.

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Speaker 2: But what we're.

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Speaker 3: Doing is we think we can get these sandwiches out

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Speaker 3: to everyone.

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Speaker 2: We we what's the area, I mean, how who can

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Speaker 2: get these?

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Speaker 3: Pretty much all over Los Angeles. We'll deliver anywhere, you know,

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Speaker 3: we deliver even to Long Beach to Orange County. Sometimes,

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Speaker 3: you know, it's just a little bit of a higher

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Speaker 3: delivery fee, but we will deliver all over Los Angeles.

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Speaker 3: You can order directly on our website at eatfesti dot com.

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Speaker 3: You can also pick up we have our shop is

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Speaker 3: in boil Heights, so people are more.

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Speaker 2: Than welcome to come and pick up.

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Speaker 3: But you know, for a very reasonable delivery fee, we

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Speaker 3: ship all over and that's you know, that's the best way,

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Speaker 3: I think, so you don't have to worry about it.

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Speaker 3: And the good thing about sandwiches is that they are

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Speaker 3: literally getting better as they travel to you or as

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Speaker 3: you pick them up, as opposed to hot food, which

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Speaker 3: is degrading as soon as you get it right.

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Speaker 2: It's just never going.

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Speaker 3: To be as good as those wings coming right out

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Speaker 3: of the fryer, or those fries coming out of the

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Speaker 3: fryer as soon as they travel. I mean, that's why

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Speaker 3: we eat our French fries on the way home, and

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Speaker 3: we don't wait till we get home because you know.

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Speaker 2: Yeah, it's like a brand new car. The depreciation happens

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Speaker 2: the secon can't you leave the parking lot? Yeah, exactly.

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Speaker 3: So that was another thing, you know, having and having

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Speaker 3: done that kind of food for so long too, I

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Speaker 3: was like what if you could do something that actually

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Speaker 3: is better when it gets there and these sit out.

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Speaker 3: We even write on our packaging like let this come

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Speaker 3: to room temperature if it's cold, because the whole thing

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Speaker 3: eats so much better. You taste the cheese, you taste

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Speaker 3: the sauce, the bread is softer. You know, it shouldn't

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Speaker 3: be ice cold. It shouldn't be frigid like it should

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Speaker 3: be like room temperature.

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Speaker 2: You know, well, they're great, and I really there is

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Speaker 2: zero hyperbole. It's very easy to enjoy great food. Eat

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Speaker 2: vesty dot com v s t I eat vesty dot com.

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Speaker 2: Order these sandwiches for the big game, order them for

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Speaker 2: an office party. Matter of fact, if you're in Orange

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Speaker 2: County and you're having a party or a gathering, that

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Speaker 2: would be a killer time because you know you're going

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Speaker 2: to order a lot and make it worthwhile being delivered

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Speaker 2: or whatever. If you're in La, any opportunity is a

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Speaker 2: great opportunity to have these sandwiches. Go to the website

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Speaker 2: eat vesty dot com. They have my beloved you know,

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Speaker 2: stamp on it because I think they're fantastic. And you

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Speaker 2: tell me if I'm lying, eat these chips and tell

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Speaker 2: me I'm lying.

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Speaker 3: And I believe we have an offer code I Heart Vesty,

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Speaker 3: which will get you twenty percent off your order of shareables.

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Speaker 2: Awesome however many you get.

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Speaker 3: And and again I I just think the big game

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Speaker 3: coming up, even you know, there's a very good chance

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Speaker 3: Los Angeles could be you know, knocking on that door.

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Speaker 2: Could be, could be.

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Speaker 3: But I mean that's I mean, we watched that that game,

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Speaker 3: no matter what, right you're watching super Bowl, no matter

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Speaker 3: what everyone's in.

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Speaker 2: So I think it's a it's a great thing and

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Speaker 2: you don't have to worry about it.

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Speaker 3: And like I said, it's like it's they're as good

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Speaker 3: in the first quarter as the fourth quarter, and maybe

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Speaker 3: they're even better by the fourth quarter. If they make

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Speaker 3: it to the fourth quarter, that's up to you. I

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Speaker 3: Heart Vesty is the code. I heart Vesty. Yeah, you

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Speaker 3: go to eat Vesty dot com and yeah, it'll it'll

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Speaker 3: it'll walk you through how to get your discount.

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Speaker 2: That's awesome, Thanks buddy, always good to see you.

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00:22:05,080 --> 00:22:07,280
Speaker 3: You too, man, And I'd definitely love to come back

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00:22:07,320 --> 00:22:09,240
Speaker 3: and we'll take calls and have let's do it.

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00:22:09,359 --> 00:22:12,040
Speaker 2: I'd love that, Okay, And hey to all your partners,

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00:22:12,040 --> 00:22:14,080
Speaker 2: and thank you, Thank you so much. All Right, we'll

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00:22:14,119 --> 00:22:17,879
Speaker 2: see you soon. It's the Fork Report. You've been listening to,

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00:22:17,920 --> 00:22:20,119
Speaker 2: The Forek Report. You can always hear us live on

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Speaker 2: kf I am six forty two to five pm on Saturday,

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00:22:23,600 --> 00:22:26,920
Speaker 2: and anytime on demand on the iHeartRadio app