1 00:00:00,480 --> 00:00:03,520 Speaker 1: Hey, it's Niel Savidri. You're listening to KFI EM six forty, 2 00:00:03,760 --> 00:00:06,800 Speaker 1: the Fork Report on demand on the iHeartRadio app. 3 00:00:21,560 --> 00:00:25,520 Speaker 2: Let me teach you how any Let me teach you 4 00:00:25,600 --> 00:00:32,240 Speaker 2: how it, Conda Marin Nathan, Let me teach you how to. 5 00:00:34,280 --> 00:00:35,479 Speaker 3: It's as a colminar ation. 6 00:00:37,440 --> 00:00:38,560 Speaker 1: Let me teach you how to. 7 00:00:40,560 --> 00:00:41,559 Speaker 4: Let me teach you out. 8 00:00:42,640 --> 00:00:48,160 Speaker 1: KFI lams this forty live everywhere on the iHeartRadio app. 9 00:00:48,520 --> 00:00:51,440 Speaker 1: How doy, how doy, howdy? Happy Saturday to you. Our 10 00:00:51,520 --> 00:00:55,040 Speaker 1: second annual Thanks Grilling event here in Orange County, live 11 00:00:55,080 --> 00:00:58,400 Speaker 1: from Wildfort Foods. Here in Laguna, Nical. We're at the 12 00:00:58,400 --> 00:01:01,600 Speaker 1: corner of La Pause and Aliso Road two eight zero 13 00:01:01,640 --> 00:01:03,959 Speaker 1: two two. Lapause wrote, come out and say hello. We've 14 00:01:03,960 --> 00:01:06,320 Speaker 1: already got a great crowd. Okay, I want you to 15 00:01:06,360 --> 00:01:09,880 Speaker 1: count off. Someone start one, and then we'll go through everybody, 16 00:01:09,959 --> 00:01:15,800 Speaker 1: so we know how many people here? Okay, what we'll 17 00:01:15,880 --> 00:01:21,080 Speaker 1: stop there too confusing, look at so yeah, just wave. Yeah, 18 00:01:21,400 --> 00:01:28,160 Speaker 1: that's great. Nothing sounds more delightful than waving on the radio. 19 00:01:28,680 --> 00:01:31,319 Speaker 1: If there's any mimes here, Bill and I would love 20 00:01:31,319 --> 00:01:35,800 Speaker 1: that as well. Mister Bill, handle, ladies and gentlemen, thank you, it's. 21 00:01:35,640 --> 00:01:36,640 Speaker 3: Always fun to be here. 22 00:01:36,880 --> 00:01:39,640 Speaker 5: People are coming up to us and saying, I've been 23 00:01:39,680 --> 00:01:41,760 Speaker 5: listening to the show for so long, and I'm telling 24 00:01:41,760 --> 00:01:43,720 Speaker 5: you how thrilled I am. There is not one person 25 00:01:44,240 --> 00:01:47,160 Speaker 5: that is younger than one hundred and thirty years old 26 00:01:47,760 --> 00:01:50,960 Speaker 5: that is coming up here. We had one one seventeen 27 00:01:51,000 --> 00:01:53,680 Speaker 5: year old. Right, Oh my god, this is my grandmother. 28 00:01:53,840 --> 00:01:55,880 Speaker 5: This actually is my great grandmother who loves you. 29 00:01:56,880 --> 00:02:00,560 Speaker 1: So there's nothing better than listening to people come up 30 00:02:00,600 --> 00:02:03,000 Speaker 1: to Bill Handle and call him young man. Yeah, I know, 31 00:02:03,520 --> 00:02:04,280 Speaker 1: I know, boy. 32 00:02:04,320 --> 00:02:06,160 Speaker 5: I'm asking everybody how old they are when they come 33 00:02:06,240 --> 00:02:09,200 Speaker 5: up data. Who is our security guard. By the way, 34 00:02:09,680 --> 00:02:13,120 Speaker 5: Dana is armed. If you're gonna cup and shake hands, 35 00:02:13,240 --> 00:02:17,200 Speaker 5: do it very slowly, no furtive moves, because I'll tell 36 00:02:17,280 --> 00:02:18,880 Speaker 5: him shoot this person in the heart. 37 00:02:19,520 --> 00:02:21,519 Speaker 1: We've seen your listeners say, don't come up slowly. 38 00:02:21,560 --> 00:02:24,720 Speaker 5: I know, and thank you, well said. And so every 39 00:02:24,720 --> 00:02:26,480 Speaker 5: time someone comes up, I go, how old are you? 40 00:02:26,919 --> 00:02:29,320 Speaker 5: And get the age and I turn to Dana and 41 00:02:29,360 --> 00:02:31,840 Speaker 5: I go, I rest my case. How many times have 42 00:02:31,919 --> 00:02:34,840 Speaker 5: I done that? All right, Dana's gun is actually a 43 00:02:34,880 --> 00:02:36,200 Speaker 5: water gun. You should do it. 44 00:02:37,040 --> 00:02:39,480 Speaker 1: But we're thrilled to be here. The holiday season is 45 00:02:39,560 --> 00:02:42,440 Speaker 1: upon us and there's nothing better than come together with people. 46 00:02:42,480 --> 00:02:46,000 Speaker 1: So this is super cool. Now, Handle doesn't share that sentiment. 47 00:02:46,280 --> 00:02:48,640 Speaker 1: He could give a rats behind than any of you 48 00:02:48,720 --> 00:02:52,079 Speaker 1: are here. But I take it as a great compliment 49 00:02:52,080 --> 00:02:53,840 Speaker 1: that you would take your time out on a Saturday, 50 00:02:53,880 --> 00:02:56,160 Speaker 1: come out. If you haven't been to a wild fork 51 00:02:56,240 --> 00:03:00,240 Speaker 1: food location like this, you're in for a tree. It 52 00:03:00,320 --> 00:03:04,680 Speaker 1: is like nothing else. We've got Michelle Cube here today 53 00:03:04,680 --> 00:03:07,720 Speaker 1: by the way, right over here, and Oscar Ramirez from 54 00:03:07,760 --> 00:03:10,760 Speaker 1: the radio station, and they're both big foodies. So we 55 00:03:10,760 --> 00:03:13,840 Speaker 1: were walking through there and they had their eyes wide 56 00:03:13,880 --> 00:03:16,720 Speaker 1: as well. They've got not only great turkeys in there, 57 00:03:16,840 --> 00:03:19,839 Speaker 1: that's what you're looking for, they've got whold ducks as 58 00:03:19,880 --> 00:03:23,720 Speaker 1: well as pre cook. Oh you don't like duck, ma'am. Oh, 59 00:03:23,760 --> 00:03:25,600 Speaker 1: I was talking to the duck earlier. He doesn't like 60 00:03:25,639 --> 00:03:28,639 Speaker 1: you either, So what do you feel about that? He says, 61 00:03:28,680 --> 00:03:33,400 Speaker 1: you're a little gamy. Yeah, that's fighting words, and then 62 00:03:33,440 --> 00:03:36,360 Speaker 1: he said something about it being a rebick even But 63 00:03:37,160 --> 00:03:40,360 Speaker 1: in there, they have a full cook turkey that takes 64 00:03:40,400 --> 00:03:42,880 Speaker 1: about and I think it's between twelve and fifteen pounds, 65 00:03:42,920 --> 00:03:46,200 Speaker 1: takes about five hours to reheat, so anything you could 66 00:03:46,200 --> 00:03:49,000 Speaker 1: possibly imagine they have here, and we'll be talking about 67 00:03:49,000 --> 00:03:51,960 Speaker 1: those things. I know you're a big pecan hoff I am. 68 00:03:52,040 --> 00:03:54,040 Speaker 5: By the way, for those people that are here you 69 00:03:54,160 --> 00:03:57,080 Speaker 5: already know, come on down and as I said, there 70 00:03:57,120 --> 00:03:59,960 Speaker 5: are samples, and I mean we're not talking little crow 71 00:04:00,000 --> 00:04:03,160 Speaker 5: happy ones. You'll have a full meal here as you 72 00:04:03,200 --> 00:04:04,120 Speaker 5: take the samples. 73 00:04:04,960 --> 00:04:05,760 Speaker 3: Wahoo's is here. 74 00:04:05,880 --> 00:04:07,720 Speaker 1: Wah Who's fish Tacos here you get a. 75 00:04:07,640 --> 00:04:09,960 Speaker 5: Full taco and they have two different kinds of tacos. 76 00:04:10,680 --> 00:04:13,840 Speaker 5: We have zelmons, minty mouth. They're here for samples. 77 00:04:13,880 --> 00:04:17,120 Speaker 1: I said, that's for after the food. Yeah, and you 78 00:04:17,200 --> 00:04:20,320 Speaker 1: have the food truck here for Wildfork foods. We have 79 00:04:20,440 --> 00:04:23,279 Speaker 1: some phenomenal eats as well. 80 00:04:23,360 --> 00:04:23,760 Speaker 4: Risk it. 81 00:04:24,000 --> 00:04:30,359 Speaker 1: There's mac and cheese, and there is also some Brussels 82 00:04:30,400 --> 00:04:33,560 Speaker 1: sprouts here as well as the pumpkin pie. 83 00:04:33,279 --> 00:04:36,200 Speaker 5: Which is phenomenal. Anyway you're in, come on down, join 84 00:04:36,279 --> 00:04:40,680 Speaker 5: us and eat. And especially nobody under eighty is allowed. 85 00:04:41,000 --> 00:04:44,040 Speaker 1: We have people there. Don't do that to people, because 86 00:04:44,200 --> 00:04:46,520 Speaker 1: you know they they come up to you for a reason. 87 00:04:47,000 --> 00:04:48,080 Speaker 1: It makes them look young. 88 00:04:49,960 --> 00:04:50,719 Speaker 3: That's so true. 89 00:04:51,160 --> 00:04:53,880 Speaker 1: But there is a lot to eat and we just 90 00:04:53,920 --> 00:04:56,000 Speaker 1: want to thank you for taking the time to come out. 91 00:04:56,040 --> 00:04:59,200 Speaker 1: But also, you know, when it comes to the holidays 92 00:04:59,240 --> 00:05:01,160 Speaker 1: and what you want to eat, some people say they 93 00:05:01,160 --> 00:05:03,880 Speaker 1: want to try something different. You know. They of course 94 00:05:03,920 --> 00:05:06,720 Speaker 1: have your your standards, your hams, you'r all of those things, 95 00:05:06,760 --> 00:05:10,320 Speaker 1: but they also have things that are different. And that's 96 00:05:10,360 --> 00:05:12,080 Speaker 1: one of the things that you get because of the 97 00:05:12,160 --> 00:05:15,480 Speaker 1: flash freezing and the ability to have cuts over two 98 00:05:15,560 --> 00:05:18,960 Speaker 1: hundred cuts of just beef alone in there, let alone 99 00:05:19,000 --> 00:05:22,520 Speaker 1: getting into lamb and those things as well, seafoods and 100 00:05:22,560 --> 00:05:25,359 Speaker 1: of course the sides, so a lot of amazing food. 101 00:05:25,400 --> 00:05:29,080 Speaker 1: It's a very easy marriage with the Forek Report to 102 00:05:29,080 --> 00:05:30,440 Speaker 1: to praise all the stuff that they have. 103 00:05:30,520 --> 00:05:32,000 Speaker 3: Has anybody ever eatn kangaroo? 104 00:05:32,600 --> 00:05:33,440 Speaker 4: They have it there. 105 00:05:33,800 --> 00:05:35,279 Speaker 1: It's jumping off the shelves. 106 00:05:36,440 --> 00:05:39,799 Speaker 5: You have good, You're all right, you know, I'm gonna 107 00:05:39,839 --> 00:05:41,800 Speaker 5: just throw it over to you because you know it's funny. 108 00:05:41,839 --> 00:05:43,240 Speaker 5: I want you to look at this. Just take a 109 00:05:43,240 --> 00:05:46,240 Speaker 5: look real quick handles side of the desk. There's no 110 00:05:46,360 --> 00:05:47,360 Speaker 5: more plates or funny. 111 00:05:47,640 --> 00:05:48,280 Speaker 3: Finished it all. 112 00:05:48,400 --> 00:05:54,360 Speaker 1: He went straight here eight ignoring all of you. Mine 113 00:05:54,480 --> 00:05:57,440 Speaker 1: is all here still because I wanted to say, hello, oh. 114 00:05:57,440 --> 00:06:00,120 Speaker 4: Please, who's It's disgusting, Who's. 115 00:06:00,080 --> 00:06:02,359 Speaker 1: Who's the kind one out of the two of us. Okay, 116 00:06:03,320 --> 00:06:08,279 Speaker 1: who's the hateful one? Well, you don't even fight that 117 00:06:08,320 --> 00:06:13,160 Speaker 1: anymore now, Well it's me. So we're gonna introduce you 118 00:06:13,240 --> 00:06:15,839 Speaker 1: to folks throughout the day. You see the tents that 119 00:06:15,880 --> 00:06:18,200 Speaker 1: are up here. They've got important people that are cooking 120 00:06:18,240 --> 00:06:21,440 Speaker 1: for you. They've got folks that want to make sure 121 00:06:21,440 --> 00:06:25,200 Speaker 1: that you leave here happy, that leave here with ideas 122 00:06:25,240 --> 00:06:27,920 Speaker 1: for next time you're gonna cook, or if you don't 123 00:06:27,920 --> 00:06:30,560 Speaker 1: feel like cooking. They have pre made stuff that is 124 00:06:30,640 --> 00:06:34,240 Speaker 1: really great as well. We're going to interview some people 125 00:06:34,279 --> 00:06:36,320 Speaker 1: as to the technology of the food here that sets 126 00:06:36,320 --> 00:06:40,159 Speaker 1: them apart. Some of the leaders here as well. We're 127 00:06:40,160 --> 00:06:41,880 Speaker 1: going to talk to some folks from the LA Fire 128 00:06:41,920 --> 00:06:45,320 Speaker 1: Department to Station number two coming up, some of our 129 00:06:45,360 --> 00:06:47,159 Speaker 1: local hero folks. 130 00:06:47,640 --> 00:06:49,839 Speaker 5: That's when you eat the real spicy food and it's 131 00:06:49,839 --> 00:06:50,560 Speaker 5: really really hot. 132 00:06:50,760 --> 00:06:53,360 Speaker 1: Have you ever eaten at a firehouse? Have you ever 133 00:06:53,360 --> 00:06:55,839 Speaker 1: been invited to eat at a firehouse? No, it is 134 00:06:55,920 --> 00:06:59,080 Speaker 1: the best thing you could ever do. Any firefighter or 135 00:06:59,120 --> 00:07:02,360 Speaker 1: anybody associated with a firehouse and says, hey, why did 136 00:07:02,360 --> 00:07:05,159 Speaker 1: you come? And I can see all the women nodding. 137 00:07:05,240 --> 00:07:08,479 Speaker 5: Okay, I never have, but I'm sure that there's someone 138 00:07:08,480 --> 00:07:11,600 Speaker 5: out here who's a firefighter and would love to invite. 139 00:07:11,280 --> 00:07:12,600 Speaker 1: Me to eat. 140 00:07:12,920 --> 00:07:15,160 Speaker 5: Invitations are gladly accepted here. 141 00:07:16,040 --> 00:07:17,200 Speaker 3: Now, no one's jumping up. 142 00:07:17,320 --> 00:07:19,240 Speaker 1: They have these special suits that you could put on. 143 00:07:19,280 --> 00:07:22,280 Speaker 1: They'll light you on fire and then put you out 144 00:07:22,320 --> 00:07:25,440 Speaker 1: and then you can eat. Yeah, the food is absolutely fantastic. 145 00:07:25,440 --> 00:07:27,080 Speaker 1: So we're going to talk to some of those folks 146 00:07:27,400 --> 00:07:30,480 Speaker 1: today as well as get we've done. This is probably 147 00:07:30,520 --> 00:07:34,600 Speaker 1: the tenth or twelfth or something annual thanks grilling event 148 00:07:34,640 --> 00:07:36,560 Speaker 1: that we've done, but this is the second one we've 149 00:07:36,560 --> 00:07:39,560 Speaker 1: done here with our partners, Wild Wild Fork, and they 150 00:07:39,640 --> 00:07:41,160 Speaker 1: just do a great job. 151 00:07:41,240 --> 00:07:43,800 Speaker 5: And it's a perfect combination the great meats that are here, 152 00:07:43,880 --> 00:07:48,560 Speaker 5: and it's just it couldn't be better. It's a great combination. 153 00:07:48,680 --> 00:07:50,080 Speaker 1: And tell peop, don't have to your job. 154 00:07:50,240 --> 00:07:51,080 Speaker 3: You already have a job. 155 00:07:51,560 --> 00:07:54,320 Speaker 1: You shop here. I do shop here, which is yours? 156 00:07:54,400 --> 00:07:57,960 Speaker 1: Do I But what's your jam again? What's the food 157 00:07:58,000 --> 00:07:58,400 Speaker 1: that you like? 158 00:07:58,560 --> 00:08:01,200 Speaker 3: Oh? Man, there's stay are phenomenal. 159 00:08:01,800 --> 00:08:02,520 Speaker 1: I love those. 160 00:08:02,920 --> 00:08:08,160 Speaker 5: Their roasts are yea and there they're pork. But Lindsay 161 00:08:08,160 --> 00:08:10,680 Speaker 5: doesn't eat pork, so I have to eat it all myself. 162 00:08:11,360 --> 00:08:12,760 Speaker 1: She used to she a good Jew. 163 00:08:13,120 --> 00:08:15,720 Speaker 3: No, no she's not. 164 00:08:16,120 --> 00:08:16,880 Speaker 1: She's Goyam. 165 00:08:16,960 --> 00:08:20,040 Speaker 5: Yeah, she is goam and she keeps kosher, well, certainly 166 00:08:20,040 --> 00:08:21,120 Speaker 5: more koacher than I am. 167 00:08:21,040 --> 00:08:22,680 Speaker 1: Except for the filthy pitch she sleeps in. 168 00:08:22,760 --> 00:08:23,120 Speaker 4: That dude. 169 00:08:23,200 --> 00:08:31,320 Speaker 1: O oh seriously, Wow, I'm the one that you're on about. Wow, 170 00:08:31,480 --> 00:08:35,600 Speaker 1: after thirty plus years of this man torturing poor Michelle 171 00:08:35,720 --> 00:08:38,880 Speaker 1: Q producer, Michelle and I get. 172 00:08:38,720 --> 00:08:41,199 Speaker 5: The Also their desserts. I'll tell you, they have a 173 00:08:41,280 --> 00:08:43,120 Speaker 5: cheesecake here. It's the best cheesecake I've ever had. 174 00:08:43,240 --> 00:08:43,920 Speaker 1: It's phenomena. 175 00:08:44,320 --> 00:08:47,480 Speaker 5: And the desserts and the sides, and I mean you 176 00:08:47,480 --> 00:08:49,080 Speaker 5: can get a whole meal. I didn't know they had 177 00:08:49,120 --> 00:08:50,640 Speaker 5: a pre cooked turkey. 178 00:08:50,760 --> 00:08:53,600 Speaker 1: Oh, they're fabulous. I think I know if those are 179 00:08:53,640 --> 00:08:55,120 Speaker 1: new this year, I don't. 180 00:08:54,960 --> 00:08:58,600 Speaker 3: Know, but I'm I was just talking to my lovely, 181 00:08:58,679 --> 00:09:01,960 Speaker 3: much younger wife and she were talking about whether we're 182 00:09:01,960 --> 00:09:02,320 Speaker 3: gonna have a. 183 00:09:02,320 --> 00:09:04,920 Speaker 5: Thanksgiving or not at the at the house, at the home, 184 00:09:05,000 --> 00:09:08,480 Speaker 5: at the home, exactly not sim And she said, you 185 00:09:08,520 --> 00:09:09,240 Speaker 5: should have not me. 186 00:09:09,360 --> 00:09:11,800 Speaker 3: And she said, but Bill, you don't have any friends. 187 00:09:12,960 --> 00:09:15,600 Speaker 1: Are we going to invite? Hey? I told you I'd 188 00:09:15,600 --> 00:09:18,040 Speaker 1: be happy to FaceTime you over the meal. I'm gonna 189 00:09:18,040 --> 00:09:20,600 Speaker 1: stay with my family, but I'll FaceTime you. Yeah, and 190 00:09:20,640 --> 00:09:21,760 Speaker 1: you're not thankful for anything. 191 00:09:21,840 --> 00:09:24,640 Speaker 5: No, No, And my kids live up in uh they 192 00:09:24,640 --> 00:09:27,200 Speaker 5: live up in the valley. So you know, driving two 193 00:09:27,240 --> 00:09:29,080 Speaker 5: hours each way, I mean, nobody's worth it. 194 00:09:29,160 --> 00:09:32,160 Speaker 1: I took two buses, a boat planes to get out 195 00:09:32,200 --> 00:09:33,280 Speaker 1: here to Orange County. 196 00:09:33,679 --> 00:09:33,959 Speaker 4: Yeah. 197 00:09:34,120 --> 00:09:38,559 Speaker 1: I've never seen so many white people in my life. Wow, 198 00:09:39,040 --> 00:09:41,480 Speaker 1: although I did have some happies. Where where are my 199 00:09:41,600 --> 00:09:45,000 Speaker 1: Mexicans today? Where's my Latinos? They're they're not the ones 200 00:09:45,040 --> 00:09:47,080 Speaker 1: that work for us. Yeah, I know there there's one 201 00:09:47,080 --> 00:09:50,760 Speaker 1: over there that's more. They're mowing the lawn and uh, 202 00:09:50,800 --> 00:09:55,000 Speaker 1: there's a car wash just down the street. This is excellent, excellent. 203 00:09:55,080 --> 00:09:56,720 Speaker 1: We'll be back with some more. Oh. I wanted to 204 00:09:56,720 --> 00:09:59,800 Speaker 1: tell you Bill, they have young turkeys here too. I 205 00:09:59,840 --> 00:10:01,360 Speaker 1: know you like him young, so. 206 00:10:01,520 --> 00:10:06,040 Speaker 5: If you want, they seriously have young and he and 207 00:10:06,160 --> 00:10:07,400 Speaker 5: I seriously like him young. 208 00:10:08,120 --> 00:10:09,599 Speaker 3: But you know it's. 209 00:10:10,679 --> 00:10:12,400 Speaker 1: I often tell no antibiotics. 210 00:10:12,679 --> 00:10:15,440 Speaker 5: I often tell lindsay, I wish you were ten years older, 211 00:10:15,520 --> 00:10:16,520 Speaker 5: honest to god. 212 00:10:16,960 --> 00:10:18,840 Speaker 1: Because she'd only be thirty years younger. Yeah. 213 00:10:18,920 --> 00:10:22,280 Speaker 3: Yeah, the maturity rate is very different. I'm much younger than. 214 00:10:22,280 --> 00:10:24,440 Speaker 1: All right, let's get some news. Yeah, let's just go 215 00:10:24,600 --> 00:10:26,839 Speaker 1: and then we'll come back. Mister Bill Handle, ladies and 216 00:10:26,880 --> 00:10:29,520 Speaker 1: filem is out here with me today until five o'clock, 217 00:10:29,559 --> 00:10:31,240 Speaker 1: two to five. We're gonna be hanging out. Thanks to 218 00:10:31,280 --> 00:10:34,040 Speaker 1: all of you for coming, and we've got much more 219 00:10:34,280 --> 00:10:37,240 Speaker 1: to do today live from on Fork Foods and Laguna 220 00:10:37,240 --> 00:10:37,800 Speaker 1: and Galles. 221 00:10:38,240 --> 00:10:41,240 Speaker 6: You're listening to The Fork Report with Nil Savedra on 222 00:10:41,360 --> 00:10:43,800 Speaker 6: demand from KFI AM six forty. 223 00:10:45,600 --> 00:10:48,800 Speaker 1: Hey, Happy Saturday to you. Neil Savedra and Bill Handle 224 00:10:48,880 --> 00:10:50,880 Speaker 1: with you on the Fork Report today as we hang 225 00:10:50,920 --> 00:10:53,439 Speaker 1: out live from Laguna and a gal We're at the 226 00:10:53,440 --> 00:10:55,720 Speaker 1: Wild Fork Foods here on Lapause and what is that 227 00:10:55,760 --> 00:10:59,640 Speaker 1: Aliso Creek Road? Very easy to find us, just look 228 00:10:59,679 --> 00:11:03,319 Speaker 1: for bold, smiling and having really yummy food. We've got 229 00:11:03,320 --> 00:11:06,480 Speaker 1: a bunch of folks out here feeding you great Wild 230 00:11:06,600 --> 00:11:08,760 Speaker 1: Fork Food products and. 231 00:11:09,840 --> 00:11:13,760 Speaker 5: Here we go actually a great and before before you 232 00:11:13,800 --> 00:11:16,480 Speaker 5: introduce your guest, Jim Keeney is here. 233 00:11:16,840 --> 00:11:18,199 Speaker 1: Where is that right next to me? 234 00:11:18,520 --> 00:11:20,520 Speaker 4: Jim is hey, doc, okay? 235 00:11:20,800 --> 00:11:23,840 Speaker 5: And what I want him to do is go from 236 00:11:23,880 --> 00:11:26,800 Speaker 5: the various booths and the free samples that we're giving 237 00:11:26,840 --> 00:11:29,200 Speaker 5: out and then have them come in and say exactly 238 00:11:29,360 --> 00:11:33,240 Speaker 5: how horrible for your health? Every single one of these 239 00:11:33,280 --> 00:11:34,080 Speaker 5: items are. 240 00:11:34,840 --> 00:11:38,280 Speaker 1: Yes, because when I think Bill Handle, I think health. 241 00:11:40,640 --> 00:11:43,360 Speaker 1: But come on out, say hello. We're doing our second 242 00:11:43,400 --> 00:11:48,040 Speaker 1: annual thanks grilling here today, so we're eating and enjoying 243 00:11:48,040 --> 00:11:50,040 Speaker 1: some food and the company of folks. We're going to 244 00:11:50,080 --> 00:11:52,000 Speaker 1: tell you about all the holiday stuff that they have 245 00:11:52,120 --> 00:11:55,000 Speaker 1: here at Wild Fork Foods and introduce you to some 246 00:11:55,120 --> 00:11:58,120 Speaker 1: neat people. And thanks to my power, Bill Handle for 247 00:11:58,120 --> 00:11:59,640 Speaker 1: taking the time to come out here. This is an 248 00:11:59,640 --> 00:12:00,880 Speaker 1: easier drive for you now. 249 00:12:01,000 --> 00:12:04,600 Speaker 5: Yeah twenty minutes maybe, Yeah, you say it's easy, which 250 00:12:04,640 --> 00:12:06,440 Speaker 5: is the max you drive for me? 251 00:12:06,840 --> 00:12:07,600 Speaker 3: Oh? 252 00:12:07,840 --> 00:12:08,960 Speaker 4: No, I that's the food. 253 00:12:09,280 --> 00:12:12,480 Speaker 3: Oh trust me, it's the food. What was I gonna say? Oh, 254 00:12:12,480 --> 00:12:14,960 Speaker 3: people are coming out and saying hello to us. Yeah, 255 00:12:15,040 --> 00:12:16,679 Speaker 3: they like me more, they hike you. I'll tell you 256 00:12:16,800 --> 00:12:17,160 Speaker 3: right now. 257 00:12:17,240 --> 00:12:17,800 Speaker 4: Just just watch. 258 00:12:18,760 --> 00:12:20,960 Speaker 1: I told them, I said, be nice to him. He 259 00:12:20,960 --> 00:12:25,120 Speaker 1: doesn't have much lunger. So yeah, thanks for doing that, guys. 260 00:12:25,160 --> 00:12:27,160 Speaker 1: It gives him, It gives him the perk he needs. 261 00:12:27,280 --> 00:12:30,120 Speaker 1: So that's why. But I appreciate it. But we have 262 00:12:30,160 --> 00:12:32,280 Speaker 1: some folks who want to introduce you to and right 263 00:12:32,320 --> 00:12:35,120 Speaker 1: now I want to introduce you to Patus uh uh 264 00:12:35,480 --> 00:12:38,480 Speaker 1: Tulsie Annie, right, you got it right? 265 00:12:38,559 --> 00:12:39,680 Speaker 3: Okay, Yeah, I always got. 266 00:12:39,640 --> 00:12:42,280 Speaker 1: Nervous every time we get the chance to talk. I 267 00:12:42,280 --> 00:12:44,640 Speaker 1: get nervous when I know it from the top of 268 00:12:44,679 --> 00:12:47,120 Speaker 1: my head, and then I get nervous. West Coast ops 269 00:12:47,160 --> 00:12:50,960 Speaker 1: director for Wildforces Food. Explain to everybody what you do 270 00:12:51,960 --> 00:12:55,480 Speaker 1: and uh and what what what your position is for 271 00:12:55,679 --> 00:12:56,520 Speaker 1: Wildfork Foods. 272 00:12:56,600 --> 00:12:58,280 Speaker 4: Okay, absolutely, Neil. 273 00:12:58,360 --> 00:13:00,760 Speaker 7: A pleasure to be here again doing this event with 274 00:13:00,840 --> 00:13:02,960 Speaker 7: both that here. We had a great time last year, 275 00:13:03,040 --> 00:13:06,160 Speaker 7: so good to see you both again. And this Thanksgiving 276 00:13:06,200 --> 00:13:10,079 Speaker 7: feast that you're having on the table right right, pumpkin pie, ham, 277 00:13:10,200 --> 00:13:12,480 Speaker 7: mac and cheese, my goodness everything. 278 00:13:12,760 --> 00:13:14,600 Speaker 4: Yeah. So my name is Patas. 279 00:13:14,679 --> 00:13:18,760 Speaker 7: I'm the operations director for Wild Fork. We have eleven 280 00:13:18,800 --> 00:13:21,959 Speaker 7: beautiful stores here in California, and with the help and 281 00:13:22,000 --> 00:13:24,280 Speaker 7: the support of a great team, I help oversee our 282 00:13:24,320 --> 00:13:27,200 Speaker 7: operations here and I just want to thank everybody here 283 00:13:27,240 --> 00:13:29,280 Speaker 7: as well for being out here with us today and 284 00:13:29,400 --> 00:13:32,360 Speaker 7: checking out some of the store and the delicious food 285 00:13:32,360 --> 00:13:33,000 Speaker 7: that we're serving. 286 00:13:33,040 --> 00:13:33,400 Speaker 4: Thank you. 287 00:13:33,960 --> 00:13:36,320 Speaker 1: So, what's the number now on the West Coast? 288 00:13:36,640 --> 00:13:39,680 Speaker 7: A number is eleven and we're working very hard to 289 00:13:39,720 --> 00:13:43,240 Speaker 7: get number twelve open in Pacific Beach, San Diego. We 290 00:13:43,280 --> 00:13:46,320 Speaker 7: actually have our store manager Miguel that's on site here 291 00:13:46,360 --> 00:13:49,240 Speaker 7: today as well, getting a feel for what it's like 292 00:13:49,320 --> 00:13:50,839 Speaker 7: to do events like this at the store. 293 00:13:51,160 --> 00:13:54,960 Speaker 1: Now, this Wildfork Foods is obviously it's a special place. 294 00:13:55,679 --> 00:13:57,679 Speaker 1: Trying to explain it to people that haven't been in 295 00:13:57,720 --> 00:14:01,200 Speaker 1: there about the product and things like that. Also the 296 00:14:01,280 --> 00:14:04,320 Speaker 1: management and your teams here. I've had conversations on and 297 00:14:04,360 --> 00:14:08,760 Speaker 1: off the air with what's the training like to explain 298 00:14:08,880 --> 00:14:13,360 Speaker 1: what makes Wildfork different than you know, a different type 299 00:14:13,360 --> 00:14:13,800 Speaker 1: of grosser. 300 00:14:14,559 --> 00:14:17,440 Speaker 7: Yeah, you know, we take a lot of pride and 301 00:14:17,480 --> 00:14:19,360 Speaker 7: effort in training our employees. 302 00:14:19,440 --> 00:14:22,160 Speaker 4: We like to find people that have a. 303 00:14:22,160 --> 00:14:25,640 Speaker 7: Passion for food obviously, and a passion for people because 304 00:14:25,640 --> 00:14:28,440 Speaker 7: we really value the interactions that we have with customers 305 00:14:29,080 --> 00:14:31,680 Speaker 7: at each of our stores. And basically all of our 306 00:14:31,720 --> 00:14:35,240 Speaker 7: employees go through a three day culinary session before they 307 00:14:35,600 --> 00:14:37,840 Speaker 7: start working at the store, and this is a session 308 00:14:37,840 --> 00:14:41,640 Speaker 7: where they learn how to cook, how to how different 309 00:14:41,680 --> 00:14:44,400 Speaker 7: types of proteins taste, and it just gives them more 310 00:14:44,720 --> 00:14:47,640 Speaker 7: sort of knowledge and ammunition to have those conversations with 311 00:14:47,720 --> 00:14:48,680 Speaker 7: customers at the store. 312 00:14:49,240 --> 00:14:50,720 Speaker 5: I mean, they really do, you know, what they're talking about. 313 00:14:50,840 --> 00:14:54,080 Speaker 5: I was a good day the Wildforce I shop at. 314 00:14:54,120 --> 00:14:56,960 Speaker 5: There was a piece of meat and it was beef. 315 00:14:57,400 --> 00:14:58,520 Speaker 5: You know, where's this from? 316 00:14:58,840 --> 00:14:59,200 Speaker 6: A cow? 317 00:15:00,000 --> 00:15:01,840 Speaker 3: I really do know what they're talking about. 318 00:15:01,920 --> 00:15:06,080 Speaker 1: You know they spared no expense on the trading. Well 319 00:15:06,120 --> 00:15:10,240 Speaker 1: this is from the middle back, but I guess that's 320 00:15:10,240 --> 00:15:13,000 Speaker 1: in you. I mean they perked up Bill's ears when 321 00:15:13,040 --> 00:15:14,880 Speaker 1: you said that they got to know how it tastes. 322 00:15:14,960 --> 00:15:19,120 Speaker 1: Are they really going through eating and experiencing as much 323 00:15:19,120 --> 00:15:21,400 Speaker 1: of the product as possible to be able to describe 324 00:15:21,400 --> 00:15:22,160 Speaker 1: it and help people. 325 00:15:22,400 --> 00:15:23,040 Speaker 4: Absolutely. 326 00:15:23,120 --> 00:15:25,400 Speaker 7: So if you work at Wildfork, you know that every 327 00:15:25,400 --> 00:15:27,480 Speaker 7: time we launch a new product, you get to taste 328 00:15:27,520 --> 00:15:29,040 Speaker 7: that new product. So that's why a lot of our 329 00:15:29,040 --> 00:15:31,720 Speaker 7: employees are so knowledgeable about our products is because every 330 00:15:31,720 --> 00:15:33,560 Speaker 7: time we have a new launcher, the first one to 331 00:15:33,600 --> 00:15:36,200 Speaker 7: be trying the product and talking to customers about it. 332 00:15:36,920 --> 00:15:39,840 Speaker 7: Not too long ago, we had our entire management team 333 00:15:40,320 --> 00:15:44,320 Speaker 7: actually cook the different types of whole birds that we 334 00:15:44,400 --> 00:15:45,480 Speaker 7: carry at our store. 335 00:15:45,560 --> 00:15:47,920 Speaker 4: This happened last month with the feathers, I mean the 336 00:15:47,920 --> 00:15:52,040 Speaker 4: whole bird, the whole thing killing that's fantastic. 337 00:15:51,640 --> 00:15:52,800 Speaker 1: Totals in the beak. 338 00:15:53,000 --> 00:15:54,960 Speaker 7: Yeah, and for the first time I actually got the 339 00:15:55,080 --> 00:15:57,480 Speaker 7: chance to cook and taste capon. 340 00:15:58,120 --> 00:15:58,720 Speaker 1: Oh woh. 341 00:15:59,320 --> 00:16:02,520 Speaker 7: Yes, And if you haven't tried capin, you're missing out. 342 00:16:02,880 --> 00:16:05,120 Speaker 7: If you don't like turkey and you're gone getting tired 343 00:16:05,160 --> 00:16:08,440 Speaker 7: of chicken, Capan is like better tasting than both those birds, 344 00:16:08,440 --> 00:16:09,120 Speaker 7: in my opinion. 345 00:16:09,280 --> 00:16:11,520 Speaker 1: Another great option for the holidays as well. 346 00:16:12,000 --> 00:16:13,720 Speaker 4: Yes, yes, believe it or not. 347 00:16:14,200 --> 00:16:16,840 Speaker 7: If you had to take a wild guess, how many 348 00:16:16,880 --> 00:16:19,640 Speaker 7: different types of hull birds do you think we're offering 349 00:16:19,680 --> 00:16:20,920 Speaker 7: for the holidays this year? 350 00:16:21,680 --> 00:16:22,960 Speaker 3: Doo? Do do? 351 00:16:22,960 --> 00:16:23,440 Speaker 4: Do? 352 00:16:23,440 --> 00:16:28,440 Speaker 1: Do? Do? Do? Random? Someone yell a number five, five, five, 353 00:16:28,640 --> 00:16:34,680 Speaker 1: higher higher than seven higher, No, sevens higher than five, ten, 354 00:16:34,840 --> 00:16:38,680 Speaker 1: higher higher than ten, twenty. 355 00:16:38,440 --> 00:16:41,920 Speaker 7: Two different hullbirds that you can choose from at this store. 356 00:16:42,040 --> 00:16:44,440 Speaker 1: Holy smokes. Hold that thought. We'll come back more with 357 00:16:44,800 --> 00:16:48,600 Speaker 1: Padas Tulciani. He is the West Coast ops director here 358 00:16:48,600 --> 00:16:51,120 Speaker 1: at Wild Fork Foods. Come on out, say hello. We're 359 00:16:51,120 --> 00:16:54,440 Speaker 1: in Laguna, ne Gal right here on the corner of 360 00:16:54,560 --> 00:16:57,640 Speaker 1: La Pause and Aliso Creek Road. So go nowhere. 361 00:16:58,240 --> 00:17:01,240 Speaker 6: You're listening to The Fork Report with Nil Savedra on 362 00:17:01,360 --> 00:17:04,800 Speaker 6: demand from KFI AM six forty. 363 00:17:05,400 --> 00:17:09,560 Speaker 1: Happy Saturday to you. We're celebrating thanks grilling today. We're 364 00:17:09,560 --> 00:17:14,760 Speaker 1: out here in south Orange County or northern Mexico. We're 365 00:17:14,800 --> 00:17:16,919 Speaker 1: pretty far out from where I am in La So 366 00:17:18,040 --> 00:17:20,560 Speaker 1: it's been a wonderful time thus far. We'll be here 367 00:17:20,680 --> 00:17:24,240 Speaker 1: till five o'clock and we are at Wildfork Foods in 368 00:17:24,520 --> 00:17:29,240 Speaker 1: Laguna Negal Live until five. We're giving away tons of stuff. 369 00:17:29,280 --> 00:17:34,280 Speaker 1: We've got great vendors, the folks from Khalifas Barbecue. Fire 370 00:17:34,320 --> 00:17:37,359 Speaker 1: Station number two is out here. Wild Before Food truck. 371 00:17:37,480 --> 00:17:40,159 Speaker 1: Of course, Vivianna. We're going to talk to her in 372 00:17:40,200 --> 00:17:43,280 Speaker 1: a little bit. My buddy, chef Wing Lamb with Wahoo's 373 00:17:43,280 --> 00:17:46,800 Speaker 1: Fish Tacos is here. Tons of giveaways right now. We're 374 00:17:46,800 --> 00:17:51,800 Speaker 1: talking with Padas Tulciani and he is the West Coach 375 00:17:52,040 --> 00:17:55,560 Speaker 1: Operations director for Wildfork Foods, and we were having a chat. 376 00:17:56,400 --> 00:18:00,159 Speaker 1: I wanted to ask you about the amounts and you 377 00:18:00,200 --> 00:18:04,800 Speaker 1: were saying asking people how many whole birds you have here? 378 00:18:05,200 --> 00:18:10,120 Speaker 1: Tell how many whole birds and all the other cuts. 379 00:18:10,680 --> 00:18:13,080 Speaker 1: Walk everybody through the different types of things that you 380 00:18:13,240 --> 00:18:16,840 Speaker 1: have here, because there is nothing like it anywhere that 381 00:18:16,920 --> 00:18:18,160 Speaker 1: you can find all these things. 382 00:18:18,160 --> 00:18:20,840 Speaker 7: You're very right, Neil, and you know we talked about 383 00:18:20,840 --> 00:18:23,560 Speaker 7: twenty two different birds for the holidays, But we have 384 00:18:23,680 --> 00:18:26,199 Speaker 7: over seven hundred different cuts of protein and that's what 385 00:18:26,280 --> 00:18:29,680 Speaker 7: really makes its special. Being frozen and freezing the right 386 00:18:29,720 --> 00:18:32,280 Speaker 7: way allows us to conserve the quality of the protein, 387 00:18:32,359 --> 00:18:36,040 Speaker 7: but just to have a huge offering for our customers 388 00:18:36,040 --> 00:18:36,600 Speaker 7: to shove with. 389 00:18:36,720 --> 00:18:38,520 Speaker 4: And it's just really exciting to. 390 00:18:38,440 --> 00:18:42,080 Speaker 7: Walk into a store and find any type of protein 391 00:18:42,080 --> 00:18:42,760 Speaker 7: that you can think of. 392 00:18:43,359 --> 00:18:47,440 Speaker 1: Yeah, and really, if a flash freezing process is an 393 00:18:47,480 --> 00:18:52,120 Speaker 1: absolute game changer, because now when you say fresh, it's 394 00:18:52,160 --> 00:18:55,480 Speaker 1: a misnomer. What you're talking about with this freezing process 395 00:18:55,880 --> 00:19:00,359 Speaker 1: is stopping time. It's like a photograph in that moment, 396 00:19:00,359 --> 00:19:02,359 Speaker 1: and it stays in that moment until you cook it. 397 00:19:03,280 --> 00:19:07,520 Speaker 1: That process has been kind of the holy grail for 398 00:19:07,560 --> 00:19:10,199 Speaker 1: a long time in the food industry because now you 399 00:19:10,240 --> 00:19:12,399 Speaker 1: can have all those cuts. You're not worried about the 400 00:19:12,440 --> 00:19:14,959 Speaker 1: waste and having to turn it over or find something 401 00:19:14,960 --> 00:19:19,240 Speaker 1: else to do. It lives in that fresh state until 402 00:19:19,280 --> 00:19:19,760 Speaker 1: it's cooked. 403 00:19:19,800 --> 00:19:22,720 Speaker 7: Absolutely, you could buy a product from Wildfork and keep 404 00:19:22,720 --> 00:19:25,439 Speaker 7: it in your freezer for six, seven, eight months and 405 00:19:25,480 --> 00:19:27,639 Speaker 7: then decide to thaw it out and eat it, and 406 00:19:27,680 --> 00:19:30,520 Speaker 7: it's going to taste just as good as fresh. It'll 407 00:19:30,520 --> 00:19:33,160 Speaker 7: be very hard to resist eating the product for seven months. 408 00:19:33,240 --> 00:19:34,720 Speaker 4: We don't usually have that case. 409 00:19:35,000 --> 00:19:37,320 Speaker 7: We actually had a customer come in and told us 410 00:19:37,320 --> 00:19:39,399 Speaker 7: that she tried the hanger steak from the food truck 411 00:19:39,720 --> 00:19:41,560 Speaker 7: and she fell in love with that product, and she 412 00:19:41,600 --> 00:19:43,120 Speaker 7: was trying to look for it in the store because 413 00:19:43,160 --> 00:19:46,440 Speaker 7: she cannot find a Wildforce Canger steak anywhere. 414 00:19:46,000 --> 00:19:46,960 Speaker 4: Else where she shops. 415 00:19:46,960 --> 00:19:48,600 Speaker 7: And so that's what makes it special is that you 416 00:19:48,640 --> 00:19:51,800 Speaker 7: can find everything from your everyday chicken breast to a 417 00:19:51,880 --> 00:19:54,080 Speaker 7: Wildforce hanger steak all in one store. 418 00:19:54,480 --> 00:19:57,800 Speaker 1: Yeah, in the you know when Handle and I talked 419 00:19:57,800 --> 00:20:00,199 Speaker 1: about it. Bill Handle's hanging out with us today, been 420 00:20:00,280 --> 00:20:05,639 Speaker 1: kind enough to come twenty whole minutes with us. And 421 00:20:05,760 --> 00:20:08,120 Speaker 1: really he's not kidding. We've known each other for over 422 00:20:08,200 --> 00:20:10,040 Speaker 1: thirty years. He's not kidding when he says he came 423 00:20:10,040 --> 00:20:10,960 Speaker 1: here for the free food. 424 00:20:11,000 --> 00:20:13,600 Speaker 5: Oh absolutely, you come on down, Come on down. And 425 00:20:13,680 --> 00:20:16,400 Speaker 5: the samples. I mean, this is a way beyond samples. 426 00:20:16,800 --> 00:20:19,919 Speaker 5: This is a lot of food and different kinds and 427 00:20:20,000 --> 00:20:21,440 Speaker 5: it is wonderful. 428 00:20:21,480 --> 00:20:22,000 Speaker 4: And we get it. 429 00:20:22,320 --> 00:20:25,200 Speaker 5: We get it from inside right behind us. And actually 430 00:20:25,240 --> 00:20:26,760 Speaker 5: they defrosted first and then. 431 00:20:26,680 --> 00:20:27,199 Speaker 4: They cook it. 432 00:20:27,520 --> 00:20:30,679 Speaker 1: Oh yeah, we're not giving out hamsicles. That's right, And 433 00:20:30,920 --> 00:20:33,159 Speaker 1: what did I hear? We've already gone through three or 434 00:20:33,160 --> 00:20:36,640 Speaker 1: four hams already, So those are some happy folks out 435 00:20:36,680 --> 00:20:37,120 Speaker 1: here today. 436 00:20:37,160 --> 00:20:40,080 Speaker 5: By the way, before you go back, Jim Keeney is here, 437 00:20:40,640 --> 00:20:43,240 Speaker 5: doctor Jim, and he as you know, he's. 438 00:20:43,080 --> 00:20:45,199 Speaker 4: A board certified er doctor. 439 00:20:45,600 --> 00:20:47,239 Speaker 3: He also not a lot of people did this. 440 00:20:47,320 --> 00:20:49,280 Speaker 4: He is a board certified. 441 00:20:48,800 --> 00:20:54,080 Speaker 5: Guynecologist and he has offered to give exams. So ladies 442 00:20:55,000 --> 00:20:58,320 Speaker 5: just sign up right there, there's Jim. We have a 443 00:20:58,359 --> 00:21:01,399 Speaker 5: table with some stirrups on there and you'll see Jim 444 00:21:01,440 --> 00:21:02,359 Speaker 5: and enjoy. 445 00:21:02,520 --> 00:21:04,480 Speaker 1: Yeah, handle got an exam when he got here. 446 00:21:05,440 --> 00:21:09,800 Speaker 5: So no, no, that's oh well yeah, okay, moving on. 447 00:21:11,160 --> 00:21:14,480 Speaker 1: But really, so the come out and try the foods. 448 00:21:14,480 --> 00:21:16,360 Speaker 1: These are going to be great things for to use 449 00:21:16,440 --> 00:21:19,520 Speaker 1: for the holiday season, and you're golden any way around. 450 00:21:19,640 --> 00:21:24,520 Speaker 1: But having that ability to go from fresh frozen to 451 00:21:25,000 --> 00:21:27,240 Speaker 1: cooking it in the house is a game changer. The 452 00:21:27,280 --> 00:21:31,919 Speaker 1: packaging changes that for people that want to cook, you know, 453 00:21:32,320 --> 00:21:34,960 Speaker 1: a piece of fish or something, and the packaging is 454 00:21:35,000 --> 00:21:36,720 Speaker 1: made to transition. 455 00:21:37,240 --> 00:21:40,320 Speaker 7: Absolutely all of our packaging is vacuum sealed, which means 456 00:21:40,320 --> 00:21:42,919 Speaker 7: that it's preserving the quality of the protein. And you 457 00:21:42,920 --> 00:21:45,720 Speaker 7: know we spoke about defrosting. There are some products that 458 00:21:45,800 --> 00:21:48,399 Speaker 7: you don't have to defrost before you cook it. In fact, 459 00:21:48,440 --> 00:21:51,560 Speaker 7: this year we launched a cook from Frozen Turkey. 460 00:21:51,800 --> 00:21:53,480 Speaker 4: You basically take the turkey that's. 461 00:21:53,320 --> 00:21:56,000 Speaker 7: Frozen, you stick it in your oven, and an under 462 00:21:56,040 --> 00:21:58,320 Speaker 7: five hours that turkey is going to be delicious and 463 00:21:58,359 --> 00:22:00,720 Speaker 7: fully cooked for your Thanksgiving meal. So we try to 464 00:22:00,760 --> 00:22:04,000 Speaker 7: be as convenient as possible wild preserving the quality of 465 00:22:04,040 --> 00:22:04,840 Speaker 7: the protein. 466 00:22:04,680 --> 00:22:08,760 Speaker 1: Potus Tulciani, Ladies and gentlemen. He is the West Coast 467 00:22:09,080 --> 00:22:11,560 Speaker 1: ops director here for Wild Fork Foods. Give it up 468 00:22:12,040 --> 00:22:15,200 Speaker 1: for him and hosting us today. Thanks so much, my friend. 469 00:22:15,200 --> 00:22:17,080 Speaker 1: Good to see you. We'll be back very far. So 470 00:22:17,240 --> 00:22:20,080 Speaker 1: go nowhere. It's the Fork Report on Neil Savedra out 471 00:22:20,080 --> 00:22:22,520 Speaker 1: here in Laguna Negal. Come on out and say hello. 472 00:22:23,560 --> 00:22:26,560 Speaker 6: You're listening to the Fork Report with Neil Savedra on 473 00:22:26,640 --> 00:22:29,119 Speaker 6: demand from KFI AM six forty. 474 00:22:31,480 --> 00:22:34,040 Speaker 1: Hey, everybody, happy Saturday till you look at these great 475 00:22:34,080 --> 00:22:37,520 Speaker 1: faces as we're broadcasting live in Laguna Negal today from 476 00:22:37,560 --> 00:22:40,800 Speaker 1: Wild Fork Foods. Here on the corner of La Pause 477 00:22:41,280 --> 00:22:44,639 Speaker 1: and Aliso Creek Road. Come out and say hi, my buddy, 478 00:22:44,640 --> 00:22:46,600 Speaker 1: Bill Handles here, mister morning. 479 00:22:46,720 --> 00:22:49,080 Speaker 4: Yes, I am man you are. You're also the mornings. 480 00:22:49,119 --> 00:22:51,160 Speaker 5: And by the way, have you been hearing the applause 481 00:22:51,200 --> 00:22:53,840 Speaker 5: every time we go on the air. That's because Nathan, 482 00:22:54,000 --> 00:22:57,760 Speaker 5: who happens to work for iHeart, is sitting there and 483 00:22:57,880 --> 00:22:59,959 Speaker 5: put throwing his arms up in the air and PA 484 00:23:00,400 --> 00:23:02,040 Speaker 5: and that's how we got these people to apply. 485 00:23:02,240 --> 00:23:04,440 Speaker 1: It reminds me when you go to third world countries 486 00:23:04,480 --> 00:23:07,679 Speaker 1: and they bring out babies and they're they're begging for 487 00:23:07,800 --> 00:23:10,840 Speaker 1: money and they pinch the baby so it cries. But 488 00:23:11,000 --> 00:23:13,840 Speaker 1: depending on so it's kind of the same thing. Sorry, 489 00:23:13,880 --> 00:23:17,200 Speaker 1: I've go out and pinched the audience to get the sympathy. Oh, 490 00:23:17,240 --> 00:23:19,080 Speaker 1: it's really great. And you know what, to all of 491 00:23:19,119 --> 00:23:22,640 Speaker 1: you who have said kind things about me hanging out 492 00:23:22,680 --> 00:23:25,359 Speaker 1: with the Handle in the mornings for the last year plus, 493 00:23:25,440 --> 00:23:29,119 Speaker 1: I really appreciate it because I'm having a blast. I 494 00:23:29,160 --> 00:23:33,040 Speaker 1: came as Handle's intern in nineteen ninety four and to 495 00:23:33,080 --> 00:23:36,000 Speaker 1: be able to do this with and really is a 496 00:23:36,000 --> 00:23:38,240 Speaker 1: treat and it's fun for us hang out. He's like 497 00:23:38,240 --> 00:23:41,639 Speaker 1: an older brother, very a lot of very older brother 498 00:23:41,720 --> 00:23:43,879 Speaker 1: Thank you so much. But we're out here for things, 499 00:23:43,960 --> 00:23:46,240 Speaker 1: grilling a lot of foods that are here, not only 500 00:23:46,240 --> 00:23:50,760 Speaker 1: for your everyday meals, but well look at and pinch everybody. 501 00:23:50,800 --> 00:23:53,960 Speaker 1: Yet a great great food for the wholidays. 502 00:23:54,200 --> 00:23:55,000 Speaker 4: Zelmens is here. 503 00:23:55,280 --> 00:23:57,400 Speaker 1: Zelmans is here. Now. I was just about to talk 504 00:23:57,400 --> 00:24:02,040 Speaker 1: about this. They actually have their spearmit. This is brand new, 505 00:24:02,160 --> 00:24:04,040 Speaker 1: So make sure you get a handful of those because 506 00:24:04,080 --> 00:24:06,800 Speaker 1: the food is so awesome. I had the garlic bread 507 00:24:07,480 --> 00:24:09,840 Speaker 1: and so you can pop one of these in your 508 00:24:09,840 --> 00:24:12,359 Speaker 1: golden right off to our left. We've got a lot 509 00:24:12,400 --> 00:24:14,920 Speaker 1: of people feeding you today. One is that big orange, 510 00:24:15,240 --> 00:24:18,800 Speaker 1: hard to miss Wildfork food truck out there. That is 511 00:24:18,800 --> 00:24:21,800 Speaker 1: something good. La the food truck. Viviana Hernandez is with 512 00:24:21,840 --> 00:24:23,240 Speaker 1: me today. It's nice to see you. 513 00:24:23,720 --> 00:24:24,600 Speaker 8: Nice to see you again. 514 00:24:24,720 --> 00:24:35,520 Speaker 1: Okay, yeah, woo, all right, all right, many Yeah, So 515 00:24:36,880 --> 00:24:40,000 Speaker 1: we got to talk at length after the last event 516 00:24:40,040 --> 00:24:42,000 Speaker 1: that we did, I think it was the one in Longdown. 517 00:24:42,520 --> 00:24:43,000 Speaker 4: We got to. 518 00:24:43,040 --> 00:24:46,520 Speaker 1: Chat for a little while afterwards. You took me through 519 00:24:46,560 --> 00:24:49,680 Speaker 1: the truck talk to us about what you're cooking today. 520 00:24:49,720 --> 00:24:53,199 Speaker 1: You just brought handle and me some lovely food in 521 00:24:53,240 --> 00:24:54,240 Speaker 1: front of us right now. 522 00:24:54,440 --> 00:24:59,919 Speaker 8: Yeah, so today we have our aged hangar steak. 523 00:24:58,400 --> 00:25:00,760 Speaker 1: Oh look at that. 524 00:25:01,160 --> 00:25:04,240 Speaker 8: Yeah, we're cooking it at a perfect medium rare for you. 525 00:25:05,040 --> 00:25:08,879 Speaker 8: And we use a chimney cherry seasoning that's inside of 526 00:25:08,920 --> 00:25:11,960 Speaker 8: wildfork and I make it fresh, so I'm a train chef. 527 00:25:12,440 --> 00:25:15,639 Speaker 8: So we do oil, like a really nice oil and 528 00:25:15,720 --> 00:25:18,639 Speaker 8: vinegar and it has all the seasonings it needs and 529 00:25:18,680 --> 00:25:22,080 Speaker 8: they're delicious. And then we have our hasslebacked potatoes. 530 00:25:22,400 --> 00:25:25,159 Speaker 1: Now, hasslebacked potatoes are well, we've talked about them on 531 00:25:25,240 --> 00:25:28,000 Speaker 1: the air. They have them here and the thing these 532 00:25:28,000 --> 00:25:32,120 Speaker 1: are like fingerling. They're delicious, so they're adorable. 533 00:25:32,160 --> 00:25:33,840 Speaker 8: They're not very and delicious. 534 00:25:33,920 --> 00:25:38,159 Speaker 1: So explains what the hassleback technique, the cutting technique that 535 00:25:38,240 --> 00:25:39,200 Speaker 1: makes them what they are. 536 00:25:39,359 --> 00:25:44,119 Speaker 8: So basically it's a fingerling potato, and they put something 537 00:25:44,200 --> 00:25:46,760 Speaker 8: to separate them, use a knife so it doesn't cut 538 00:25:46,800 --> 00:25:50,680 Speaker 8: all the way through, and then they're baked. And then 539 00:25:50,880 --> 00:25:52,720 Speaker 8: what what we do is we fry them. So they're 540 00:25:52,760 --> 00:25:58,560 Speaker 8: just delicious. Right now, they're nice and crunchy and creamy, 541 00:25:58,600 --> 00:26:01,000 Speaker 8: and the inside you. 542 00:26:00,960 --> 00:26:02,240 Speaker 4: Could see, Yeah. 543 00:26:02,080 --> 00:26:03,960 Speaker 1: I thought you meant bill handle. I said, you hold 544 00:26:03,960 --> 00:26:06,400 Speaker 1: them up for it. You're gonna see the hassle back 545 00:26:06,440 --> 00:26:08,200 Speaker 1: if you see they're cut. So imagine it this way. 546 00:26:08,200 --> 00:26:11,960 Speaker 1: If you're doing a larger potato. I use wood in 547 00:26:12,280 --> 00:26:13,600 Speaker 1: old wooden chopsticks. 548 00:26:13,840 --> 00:26:14,360 Speaker 4: I put them. 549 00:26:14,359 --> 00:26:16,359 Speaker 1: I put the potato between there. I take a knife 550 00:26:16,359 --> 00:26:18,720 Speaker 1: and I cut about a quarter of inch down until 551 00:26:18,720 --> 00:26:21,240 Speaker 1: it hits the chopstick. That way, it doesn't go all 552 00:26:21,240 --> 00:26:23,480 Speaker 1: the way. You're not cutting it into rounds. You're cutting 553 00:26:23,520 --> 00:26:26,280 Speaker 1: it just to that point. It kind of fans out. 554 00:26:26,520 --> 00:26:29,240 Speaker 1: You cook butter or oil, you cut you see a 555 00:26:29,320 --> 00:26:32,480 Speaker 1: compound butter would be great with some seasoning in there, 556 00:26:32,800 --> 00:26:35,040 Speaker 1: and you bake them off that way and they get 557 00:26:35,080 --> 00:26:37,680 Speaker 1: extra tender, but you also get a little bit more 558 00:26:37,800 --> 00:26:43,720 Speaker 1: of the surface space for caramelization or browning or exactly. 559 00:26:44,400 --> 00:26:47,520 Speaker 8: And what we did was cover them with mushroom sauce 560 00:26:47,560 --> 00:26:48,480 Speaker 8: that we have in there. 561 00:26:49,160 --> 00:26:49,520 Speaker 1: Try it. 562 00:26:49,600 --> 00:26:52,480 Speaker 3: I did just fabulous. 563 00:26:51,440 --> 00:26:53,320 Speaker 4: I'm getting full. 564 00:26:53,960 --> 00:26:56,000 Speaker 5: Not only this hangar steak. You have to go and 565 00:26:56,040 --> 00:27:00,080 Speaker 5: try this hanger steak. It's unbelievable. Some cow gave it 566 00:27:00,080 --> 00:27:02,800 Speaker 5: slife up so we can eat hanger steak. 567 00:27:02,960 --> 00:27:04,960 Speaker 1: Well. Naturally, it walked in and said, you know what, 568 00:27:05,040 --> 00:27:06,960 Speaker 1: I want to do something for the people. That's correct, 569 00:27:07,400 --> 00:27:10,480 Speaker 1: So explain where the cut from the hangar steak comes from. 570 00:27:10,920 --> 00:27:12,600 Speaker 8: It's the tenderloin area. 571 00:27:12,760 --> 00:27:17,000 Speaker 1: Okay, Yeah, and how the preparation You told us about 572 00:27:17,040 --> 00:27:18,800 Speaker 1: the sauce pool on there, but you say cooked to 573 00:27:18,840 --> 00:27:21,920 Speaker 1: a perfect medium rare, which is what one thirty something 574 00:27:22,000 --> 00:27:22,280 Speaker 1: like that. 575 00:27:22,480 --> 00:27:26,199 Speaker 8: Yeah, And basically what we're doing is taking it and 576 00:27:26,240 --> 00:27:29,440 Speaker 8: we're seasoning it with the smoking seasoning that they have here, 577 00:27:29,720 --> 00:27:34,199 Speaker 8: so it has that like really smoky peppery flavor. And 578 00:27:34,240 --> 00:27:37,320 Speaker 8: then we put some oil on there and then we 579 00:27:37,760 --> 00:27:40,800 Speaker 8: grill it. We grill it inside of that truck, let 580 00:27:40,840 --> 00:27:43,920 Speaker 8: it rest, and then slice it up. You have salt 581 00:27:44,040 --> 00:27:46,960 Speaker 8: pepper gull when it comes you meat just I mean, 582 00:27:47,080 --> 00:27:50,320 Speaker 8: just simple, just keep it simple. Yeah, and then you 583 00:27:50,359 --> 00:27:53,960 Speaker 8: can add all those special sauces from Wild Fork. 584 00:27:54,160 --> 00:27:57,680 Speaker 1: Yeah, because I mean that is I mean, of course 585 00:27:57,720 --> 00:27:59,520 Speaker 1: you're a chef, but I mean I look at that 586 00:27:59,640 --> 00:28:02,320 Speaker 1: and I would pay big bucks to have that come 587 00:28:02,359 --> 00:28:06,240 Speaker 1: on my plate. Most definitely eighty restaurant that I was at. 588 00:28:07,359 --> 00:28:09,879 Speaker 1: Why Hanger Steak? What's what is it about the Hanger 589 00:28:09,920 --> 00:28:11,879 Speaker 1: steak cut that makes you go, this is what I 590 00:28:11,920 --> 00:28:12,680 Speaker 1: want to showcase. 591 00:28:12,880 --> 00:28:16,640 Speaker 8: It's just so tender, It's so tender, and it kind 592 00:28:16,640 --> 00:28:19,760 Speaker 8: of just melts in your mouth. And because it's aged, 593 00:28:20,200 --> 00:28:23,719 Speaker 8: it's and it's an angus an angus hanger. It's just 594 00:28:24,000 --> 00:28:24,800 Speaker 8: it's the best cut. 595 00:28:24,840 --> 00:28:28,719 Speaker 1: You get super meaty, like that meat, that meat flavor, 596 00:28:28,760 --> 00:28:30,440 Speaker 1: I know when we think about well, yeah it's meat, 597 00:28:30,440 --> 00:28:32,800 Speaker 1: it's gonna taste like meat. Now, there's some cuts that 598 00:28:32,920 --> 00:28:36,560 Speaker 1: land flat or they're not cooked properly. 599 00:28:36,760 --> 00:28:38,760 Speaker 8: And it has to be cut properly as well. 600 00:28:39,040 --> 00:28:40,280 Speaker 1: You want to cut against the grain. 601 00:28:40,400 --> 00:28:42,600 Speaker 8: Cut against the grain, and I've taught all my staff 602 00:28:42,640 --> 00:28:45,320 Speaker 8: that and it's really important because you can taste the 603 00:28:45,320 --> 00:28:48,440 Speaker 8: difference when you're when you're eating it. 604 00:28:47,800 --> 00:28:51,520 Speaker 4: And it's not very expensive, is it relatives to steaks. 605 00:28:51,600 --> 00:28:52,560 Speaker 3: It's a real bargain. 606 00:28:52,720 --> 00:28:55,560 Speaker 1: Yeah, it's great to compare the value. 607 00:28:55,680 --> 00:28:57,320 Speaker 3: The value is amazing with hanger. 608 00:28:57,120 --> 00:29:00,880 Speaker 8: Steaks exactly, and it's not it's some thing that wasn't 609 00:29:00,880 --> 00:29:04,080 Speaker 8: that popular with people, and they should really take, you know, 610 00:29:04,200 --> 00:29:07,680 Speaker 8: take the opportunity to you can't really find it anywhere 611 00:29:07,680 --> 00:29:10,760 Speaker 8: either well, because people love it now, Yeah, everyone loves it. 612 00:29:11,360 --> 00:29:12,880 Speaker 3: So it's also known as skirt steak. 613 00:29:13,000 --> 00:29:17,160 Speaker 8: Right, that's a different cutka, don't correct me. 614 00:29:17,280 --> 00:29:21,640 Speaker 3: And a year yeah, absolutely. 615 00:29:21,320 --> 00:29:23,840 Speaker 1: Absolutely, block would be different as well. But there are 616 00:29:23,960 --> 00:29:27,000 Speaker 1: thin cuts that that people don't often think about as 617 00:29:27,040 --> 00:29:30,480 Speaker 1: being a great cut. Yeah, so that's really wonderful. And 618 00:29:30,480 --> 00:29:32,760 Speaker 1: how can people find the truck? Where do you go 619 00:29:32,840 --> 00:29:33,120 Speaker 1: out to? 620 00:29:33,400 --> 00:29:36,920 Speaker 8: Well, the truck goes out to all different locations. We've 621 00:29:36,920 --> 00:29:41,400 Speaker 8: been working for about two months now alongside wild work 622 00:29:41,840 --> 00:29:48,400 Speaker 8: with Marcia. Marcia plans everything for us and today she 623 00:29:48,480 --> 00:29:51,200 Speaker 8: has all these great events that she's put us in. 624 00:29:51,720 --> 00:29:55,080 Speaker 8: We've done some fundraisers. We took the truck out a 625 00:29:55,120 --> 00:29:58,880 Speaker 8: few weeks ago for a fundraiser with Lana del Rey. 626 00:29:59,480 --> 00:30:01,800 Speaker 8: A lot of people got to try wild for chicken. 627 00:30:02,040 --> 00:30:03,920 Speaker 8: She asked about me, She sure didn't. 628 00:30:04,000 --> 00:30:06,200 Speaker 1: Oh, okay about. 629 00:30:08,680 --> 00:30:09,000 Speaker 4: Goatee. 630 00:30:09,240 --> 00:30:09,440 Speaker 2: Yeah. 631 00:30:09,920 --> 00:30:12,560 Speaker 1: Also once get Wildforkfoods dot com and they have your 632 00:30:12,600 --> 00:30:14,719 Speaker 1: schedule up on there when you guys do stuff too. 633 00:30:15,120 --> 00:30:18,480 Speaker 1: I was trying to think where, uh, how to find 634 00:30:18,480 --> 00:30:20,320 Speaker 1: out when you're going to be at a particular event. 635 00:30:20,760 --> 00:30:24,800 Speaker 8: Oh, as far as we posted, we posted ahead of 636 00:30:24,880 --> 00:30:29,320 Speaker 8: time at least like a weekend before. And then we 637 00:30:29,520 --> 00:30:33,120 Speaker 8: do use a lot of the products for our truck 638 00:30:33,400 --> 00:30:35,160 Speaker 8: when we just run it on its own. 639 00:30:35,640 --> 00:30:39,080 Speaker 1: Magic with it. Vivian Hernandez something Good La Food truck 640 00:30:40,000 --> 00:30:42,520 Speaker 1: partners here with Wildfork Foods give it up for her. 641 00:30:42,840 --> 00:30:46,840 Speaker 1: Thanks so much. Always good to see you. It's a 642 00:30:46,920 --> 00:30:49,880 Speaker 1: Pork Report on Neil Svader. This is KFI heard everywhere 643 00:30:49,920 --> 00:30:53,840 Speaker 1: on the iHeartRadio app. You've been listening to the Fork Report. 644 00:30:54,040 --> 00:30:56,400 Speaker 1: You can always hear us live on KFI AM six 645 00:30:56,520 --> 00:31:00,040 Speaker 1: forty two to five pm on Saturday, and anytime on 646 00:31:00,200 --> 00:31:02,160 Speaker 1: demand on the iHeartRadio app.