1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Niel Savedra. You're listening to kfi EM six 2 00:00:03,200 --> 00:00:06,800 Speaker 1: forty the four Report on demand on the iHeartRadio app. 3 00:00:21,079 --> 00:00:24,960 Speaker 1: Let me teach you, got it? Let me teach you 4 00:00:25,160 --> 00:00:33,840 Speaker 1: how it? Adam Marin Nathan, Let me teach you at it. 5 00:00:33,840 --> 00:00:38,040 Speaker 1: It's a columnarage name. Let me teach you how to. 6 00:00:40,120 --> 00:00:46,080 Speaker 1: Let me teach you af I M six live everywhere 7 00:00:46,280 --> 00:00:50,000 Speaker 1: on the iHeartRadio app. How are you? It is Saturday, 8 00:00:50,040 --> 00:00:54,480 Speaker 1: and it's a gorgeous Saturday at that, and I hope 9 00:00:54,520 --> 00:01:00,240 Speaker 1: you're out enjoying the blue skies and those beautiful full, 10 00:01:00,400 --> 00:01:04,640 Speaker 1: big puffy white clouds as they last. As it seems 11 00:01:04,800 --> 00:01:10,560 Speaker 1: like we're going to be having some rain later or 12 00:01:11,240 --> 00:01:15,759 Speaker 1: late tonight early tomorrow morning basically, so be aware of 13 00:01:15,800 --> 00:01:19,360 Speaker 1: that great day to be grilling today knowing that the 14 00:01:19,440 --> 00:01:22,360 Speaker 1: rain's going to be coming. A lot of stuff goes 15 00:01:22,400 --> 00:01:26,440 Speaker 1: on during the year, food wise. I tell you about 16 00:01:26,480 --> 00:01:28,880 Speaker 1: it because my hope is that you get out and 17 00:01:28,959 --> 00:01:33,160 Speaker 1: explore it and enjoy these events and restaurants and that 18 00:01:33,200 --> 00:01:36,880 Speaker 1: type of thing, because if you don't, they go away. 19 00:01:37,160 --> 00:01:40,440 Speaker 1: And that's part of what I do is to remind 20 00:01:40,480 --> 00:01:43,200 Speaker 1: you of things to get you out there. So they 21 00:01:43,200 --> 00:01:45,639 Speaker 1: don't go away, because then I hear about it. Hey, 22 00:01:45,720 --> 00:01:47,800 Speaker 1: what happened to this thing? Well? You know, if you 23 00:01:47,840 --> 00:01:51,320 Speaker 1: don't go they go away. Well, the Taste of Irvine 24 00:01:51,520 --> 00:01:56,200 Speaker 1: is back, those of you in the OC in OC. Sorry, 25 00:01:56,360 --> 00:02:01,960 Speaker 1: I did the cardinal sin of saying the OC. I 26 00:02:02,000 --> 00:02:05,280 Speaker 1: should know better. Let's talk to the folks behind. Let's 27 00:02:05,320 --> 00:02:09,079 Speaker 1: let's start with Leslie when it's been some time. Welcome 28 00:02:09,120 --> 00:02:10,040 Speaker 1: back to the Fork Report. 29 00:02:11,000 --> 00:02:12,680 Speaker 2: Hi, thanks for having us. 30 00:02:12,919 --> 00:02:15,400 Speaker 1: I'm sorry we're not in a studio with you today, 31 00:02:15,440 --> 00:02:18,040 Speaker 1: but it's nice to hear your voice. And who else 32 00:02:18,080 --> 00:02:18,880 Speaker 1: is with you today? 33 00:02:20,120 --> 00:02:23,240 Speaker 2: Yeah, I'm Chris Daily and John Reid Neil. 34 00:02:23,840 --> 00:02:25,640 Speaker 1: Hey, what's up? 35 00:02:26,680 --> 00:02:27,160 Speaker 3: How are you? 36 00:02:27,200 --> 00:02:27,440 Speaker 2: Brother? 37 00:02:28,040 --> 00:02:30,399 Speaker 1: Life is good. Nice to hear your voice as well. 38 00:02:30,520 --> 00:02:33,320 Speaker 1: So tell me what's going on with the Taste of 39 00:02:33,400 --> 00:02:39,480 Speaker 1: Irvine and the excitement, what people should expect and how 40 00:02:39,480 --> 00:02:40,360 Speaker 1: they can get tickets? 41 00:02:40,360 --> 00:02:44,639 Speaker 3: Of course, excellent. Thank you so much for the opportunity today. 42 00:02:45,360 --> 00:02:47,720 Speaker 3: I'm gonna go high level. I'll let's get in some details. 43 00:02:47,760 --> 00:02:51,840 Speaker 3: But second Annual Taste of Irvine right at Lake Shore 44 00:02:51,919 --> 00:02:56,320 Speaker 3: Towers in Irvine, California. Daily Dos Hospitality is hosting it. 45 00:02:56,840 --> 00:03:01,519 Speaker 3: Fourteen of the best restaurants in Irvine. Twelve Liquor sponsors 46 00:03:01,639 --> 00:03:07,160 Speaker 3: live music, free bytes, free cocktails, and all included at 47 00:03:07,160 --> 00:03:10,720 Speaker 3: the ticket price. We're expecting about seven hundred and fifty 48 00:03:10,800 --> 00:03:14,359 Speaker 3: guests this coming Thursday from five thirty to eight thirty. 49 00:03:14,400 --> 00:03:18,240 Speaker 3: It's going to be absolutely amazing. The weather looks perfect 50 00:03:18,240 --> 00:03:22,239 Speaker 3: of the evening, so just a great outdoor event here 51 00:03:22,240 --> 00:03:25,120 Speaker 3: in Orange County celebrating the hospitality industry. 52 00:03:26,240 --> 00:03:29,400 Speaker 1: I love it. So that is a healthy group of 53 00:03:29,520 --> 00:03:33,079 Speaker 1: people to connect, have the energy, vibe, all of that, 54 00:03:33,520 --> 00:03:36,480 Speaker 1: but intimate enough where you're not going to get blown 55 00:03:36,560 --> 00:03:38,920 Speaker 1: out of the event and feel like you're one of 56 00:03:38,960 --> 00:03:43,200 Speaker 1: a million. I love that size. That's that's a perfect 57 00:03:43,240 --> 00:03:46,480 Speaker 1: size for a food event, unless you're holding it in 58 00:03:46,520 --> 00:03:50,640 Speaker 1: a shed, but that's a great size. Was that purposeful 59 00:03:50,680 --> 00:03:52,160 Speaker 1: to keep it intimate? 60 00:03:53,040 --> 00:03:56,280 Speaker 2: Yeah, definitely. We have these park space that's right in 61 00:03:56,280 --> 00:03:58,600 Speaker 2: front of our restaurants, and we kind of keep the 62 00:03:59,720 --> 00:04:01,840 Speaker 2: vibe intimately because we don't you know, we have to 63 00:04:02,280 --> 00:04:05,200 Speaker 2: also sanction off areas because there is going to be 64 00:04:05,200 --> 00:04:08,120 Speaker 2: a lot so drinks going on, so we like to 65 00:04:08,200 --> 00:04:11,200 Speaker 2: keep it, you know, height close knit. We're also going 66 00:04:11,280 --> 00:04:13,120 Speaker 2: to be doing a lot of giveaways as well as 67 00:04:13,120 --> 00:04:16,359 Speaker 2: our first year we're doing giveaway I'm doing there's gift 68 00:04:16,360 --> 00:04:19,760 Speaker 2: cards to Plusto, Gold French Go go to Chao, or 69 00:04:19,800 --> 00:04:24,200 Speaker 2: doing all staycation package that will have a two night 70 00:04:24,400 --> 00:04:26,920 Speaker 2: day from the Double Tree Hotel. That's where you can 71 00:04:26,960 --> 00:04:30,200 Speaker 2: get those fresh baked chocolate chip cookies. They'll be there. 72 00:04:31,320 --> 00:04:35,839 Speaker 2: That comes with a challenge room experience and drinks from 73 00:04:36,000 --> 00:04:39,080 Speaker 2: Hydroenk's Hotel Holy Moly. And then one hundred dollars gift 74 00:04:39,120 --> 00:04:41,200 Speaker 2: card to ten Sushi and hotel. 75 00:04:41,240 --> 00:04:43,440 Speaker 1: Do you guys, all three of you have been to 76 00:04:43,760 --> 00:04:48,760 Speaker 1: events and like these, you know, how do you help 77 00:04:48,880 --> 00:04:53,800 Speaker 1: them stand out? Obviously location, the specials, like the giveaway. 78 00:04:54,600 --> 00:04:58,159 Speaker 1: What makes a great food event? To you guys? 79 00:04:58,560 --> 00:05:02,840 Speaker 3: Listen, Uh, these festivals and that's what they've become festivals. 80 00:05:03,040 --> 00:05:06,159 Speaker 3: But ours is an intimate gathering, you know, as you mentioned, 81 00:05:06,200 --> 00:05:10,080 Speaker 3: seven hundred people is a great size where every restaurant 82 00:05:10,120 --> 00:05:14,640 Speaker 3: gets amazing exposure to a wide swath of people, but 83 00:05:14,680 --> 00:05:16,920 Speaker 3: it's still intimate in community basin at the end of 84 00:05:16,960 --> 00:05:20,440 Speaker 3: the day, this event that was curated by Daio's Hospitality 85 00:05:20,560 --> 00:05:23,200 Speaker 3: was intended to bring the community together. We have the 86 00:05:23,240 --> 00:05:25,400 Speaker 3: Mayor of Irvine will be in attendance, He's gonna be 87 00:05:25,440 --> 00:05:29,200 Speaker 3: talking to everybody about the engagement in the local Irvine community. 88 00:05:29,360 --> 00:05:32,000 Speaker 3: We're gonna be talking about the World Cup that's coming here, 89 00:05:32,000 --> 00:05:34,839 Speaker 3: that people. World Cup, so very exciting things coming to Irvine. 90 00:05:34,920 --> 00:05:37,720 Speaker 3: But we're trying to keep it intimate. We're trying to 91 00:05:37,720 --> 00:05:41,080 Speaker 3: give exposure to the industry in general. This isn't just 92 00:05:41,120 --> 00:05:46,120 Speaker 3: about our restaurants. It's about showcasing amazing chefs and amazing 93 00:05:46,200 --> 00:05:50,040 Speaker 3: concepts in southern California that don't get the exposure because 94 00:05:50,080 --> 00:05:51,960 Speaker 3: maybe their mom and pop they're a little bit smaller, 95 00:05:52,040 --> 00:05:55,120 Speaker 3: they don't have the advertising budget. This is the opportunity 96 00:05:55,120 --> 00:05:56,839 Speaker 3: to do that on our beautiful campus. 97 00:05:57,839 --> 00:06:01,400 Speaker 1: I love mixing and the mayor. A lot of people 98 00:06:01,480 --> 00:06:05,800 Speaker 1: in the LA area, Uh, you know, don't get the 99 00:06:05,839 --> 00:06:09,760 Speaker 1: fact that Orange County has three hundred and fifty different mares. 100 00:06:10,040 --> 00:06:14,320 Speaker 1: I'm kidding little exaggeration, but they are every part. Every 101 00:06:14,440 --> 00:06:17,640 Speaker 1: little nook and cranny of Orange County has its own 102 00:06:17,720 --> 00:06:21,480 Speaker 1: community and vibe to it, and it's a little different 103 00:06:21,520 --> 00:06:24,039 Speaker 1: here in Los Angeles that I don't know that everybody 104 00:06:24,120 --> 00:06:29,120 Speaker 1: understands that. So when uh, you know local, uh you know, 105 00:06:29,160 --> 00:06:31,440 Speaker 1: your mayors and the like come out and be a 106 00:06:31,480 --> 00:06:35,279 Speaker 1: part of these things. That is part of the community 107 00:06:36,120 --> 00:06:40,760 Speaker 1: connection that I think is unique to Orange County and 108 00:06:40,920 --> 00:06:42,800 Speaker 1: what it does. I heard John, You're going to be 109 00:06:43,160 --> 00:06:46,720 Speaker 1: wearing corduroy and that way people can use you as 110 00:06:46,760 --> 00:06:51,400 Speaker 1: a climbing wall this year again, they're gonna yet yes, be. 111 00:06:51,400 --> 00:06:54,840 Speaker 3: Able to whatever gets people excited about that. No, I 112 00:06:56,080 --> 00:06:57,000 Speaker 3: that brings people in. 113 00:06:57,360 --> 00:07:00,559 Speaker 1: I'm sorry. I never thought of myself as so short 114 00:07:00,560 --> 00:07:03,800 Speaker 1: person per se, unless I'm in the presence of mister 115 00:07:03,880 --> 00:07:07,440 Speaker 1: John Reed himself. But I you know, have come to 116 00:07:07,480 --> 00:07:10,520 Speaker 1: know and trust you guys with these types of things. 117 00:07:10,640 --> 00:07:12,240 Speaker 1: Is why we like to talk about them here on 118 00:07:12,280 --> 00:07:17,840 Speaker 1: the air, because you come from the perspective of, you know, 119 00:07:17,960 --> 00:07:22,080 Speaker 1: the person that's going to be experiencing this, your invitees 120 00:07:22,120 --> 00:07:25,640 Speaker 1: the people that you're saying, come out and enjoy this. 121 00:07:25,720 --> 00:07:28,000 Speaker 1: When we we're going to get some news we come back, 122 00:07:28,280 --> 00:07:29,800 Speaker 1: I want to talk to you more about the little 123 00:07:29,880 --> 00:07:33,960 Speaker 1: special touches and some of the restaurants and the foods 124 00:07:34,000 --> 00:07:36,520 Speaker 1: and the participants that are going to be there waiting 125 00:07:36,560 --> 00:07:38,920 Speaker 1: and open arms to share their wares and what they're 126 00:07:38,960 --> 00:07:43,480 Speaker 1: excited about too. The Taste of Irvine is back. It 127 00:07:43,560 --> 00:07:47,920 Speaker 1: is Thursday. It is coming up less than a week 128 00:07:48,040 --> 00:07:53,680 Speaker 1: April sixteenth, five pm to eight thirty pm, and to 129 00:07:53,880 --> 00:07:58,720 Speaker 1: get tickets, you want to go to event bright or 130 00:07:58,760 --> 00:08:05,040 Speaker 1: Destination Irvine dot com and look for the Taste of Irvine. 131 00:08:05,080 --> 00:08:08,440 Speaker 1: You can also follow them on Instagram at Taste of Irvine. 132 00:08:08,760 --> 00:08:10,520 Speaker 1: So get on that. We'll be back with more, so 133 00:08:10,600 --> 00:08:11,880 Speaker 1: go know where. 134 00:08:12,040 --> 00:08:15,040 Speaker 4: You're listening to the Fork Report with Nil Savedra on 135 00:08:15,120 --> 00:08:17,600 Speaker 4: demand from KFI AM six forty. 136 00:08:19,360 --> 00:08:23,360 Speaker 1: Coming up on Thursday, April sixteenth, next week, Taste of 137 00:08:23,400 --> 00:08:28,120 Speaker 1: Irvine five pm eight thirty pm at the Park at Lakeshore. 138 00:08:28,320 --> 00:08:32,240 Speaker 1: VIP admission is ninety five dollars entry at five pm 139 00:08:32,280 --> 00:08:35,640 Speaker 1: there and general admission is sixty five dollars entree at 140 00:08:35,840 --> 00:08:39,160 Speaker 1: six pm. The event ends at eight thirty pm. But 141 00:08:39,320 --> 00:08:42,200 Speaker 1: there's all kinds of restaurants in the neighborhood that will 142 00:08:42,240 --> 00:08:46,760 Speaker 1: be open if you want to continue the party somewhere 143 00:08:46,760 --> 00:08:50,600 Speaker 1: else and get together, which I highly recommend a lot 144 00:08:50,679 --> 00:08:55,079 Speaker 1: going out in oc always a great hang and right 145 00:08:55,120 --> 00:08:58,680 Speaker 1: now we're talking about it with Leslie, Chris and John. 146 00:08:59,640 --> 00:09:02,920 Speaker 1: All right, so give us the deats. Obviously a lot 147 00:09:02,960 --> 00:09:07,920 Speaker 1: of restaurants participating. Uh, what should people be expecting at 148 00:09:07,960 --> 00:09:09,559 Speaker 1: this year's Taste of Urvine. 149 00:09:09,800 --> 00:09:12,440 Speaker 5: You know, I would say that people should be expecting 150 00:09:12,440 --> 00:09:16,280 Speaker 5: a good mix of beverage vendors along with food vendors. 151 00:09:16,360 --> 00:09:18,360 Speaker 5: Last year when we did this, we did a really 152 00:09:18,400 --> 00:09:20,240 Speaker 5: good job at trying to make sure they were they 153 00:09:20,240 --> 00:09:23,280 Speaker 5: were separated evenly in between, and we should get a 154 00:09:23,320 --> 00:09:25,120 Speaker 5: lot of good restaurants. This year, it doubled down and 155 00:09:25,160 --> 00:09:27,880 Speaker 5: we got a lot of restaurants that admired it so 156 00:09:27,960 --> 00:09:29,480 Speaker 5: much from last year that they came in. So we 157 00:09:29,480 --> 00:09:35,400 Speaker 5: actually increased our offering with liquor and food by about 158 00:09:35,440 --> 00:09:40,160 Speaker 5: five uh per per category, just because that's what they 159 00:09:40,200 --> 00:09:43,120 Speaker 5: seemed like the guests demanded. Plus along with so many, 160 00:09:43,280 --> 00:09:45,600 Speaker 5: so many local restaurants interested in it. So you know, 161 00:09:45,720 --> 00:09:48,560 Speaker 5: all the way down from Fuka to chau A Puesto 162 00:09:48,720 --> 00:09:53,520 Speaker 5: to Lazy Dog too, you know the Georgie's that it 163 00:09:53,520 --> 00:09:54,920 Speaker 5: goes on and on and on, you know, with all 164 00:09:54,920 --> 00:09:57,160 Speaker 5: their offerings and stuff. But you know liquor vendors as well. 165 00:09:57,600 --> 00:10:00,160 Speaker 5: You know, we have good, good partnerships with Patron at 166 00:10:00,240 --> 00:10:04,599 Speaker 5: Lalo and Mescal to forge Gin and Jack Daniels to 167 00:10:04,640 --> 00:10:07,560 Speaker 5: whistle Pig, which is always a hit bullet bourbon, uh 168 00:10:07,679 --> 00:10:09,560 Speaker 5: mister Black. So we got a lot of a lot 169 00:10:09,559 --> 00:10:12,520 Speaker 5: of good offerings this year with a lot of bit 170 00:10:12,559 --> 00:10:14,480 Speaker 5: different than last year, so we actually kind of opened 171 00:10:14,480 --> 00:10:15,480 Speaker 5: it up a little bit more. 172 00:10:15,840 --> 00:10:21,200 Speaker 1: So, Chris, that's a great list of uh libation partners, 173 00:10:21,320 --> 00:10:25,280 Speaker 1: you know, Patron and uh Ford's Gin and all of 174 00:10:25,320 --> 00:10:31,840 Speaker 1: these things. Are there any you know, special cocktails designed 175 00:10:31,880 --> 00:10:34,000 Speaker 1: for the event. What are some of the things that 176 00:10:34,120 --> 00:10:37,760 Speaker 1: are being offered to folks and they should expect when 177 00:10:37,800 --> 00:10:38,360 Speaker 1: they get there. 178 00:10:39,440 --> 00:10:41,840 Speaker 5: Yeah, so yeah, Kettle Kettle one is going to be 179 00:10:41,840 --> 00:10:44,959 Speaker 5: bringing in their express of Martine machine and featuring that. 180 00:10:45,080 --> 00:10:47,040 Speaker 5: So they're gonna run a bunch of different machines and 181 00:10:47,120 --> 00:10:50,160 Speaker 5: partner with mister Black, so they're gonna be sampling those 182 00:10:50,400 --> 00:10:53,600 Speaker 5: uh Whistlepigs. Also going to be doing a custom cocktail 183 00:10:53,640 --> 00:10:56,360 Speaker 5: for this event. Jack Daniels is also bringing a custom 184 00:10:56,360 --> 00:10:58,679 Speaker 5: cocktail for the event. You know, a lot of these 185 00:10:58,679 --> 00:11:01,040 Speaker 5: things I don't have full details on just because they 186 00:11:01,040 --> 00:11:05,960 Speaker 5: want to surprise me with it. Margarita Pratron's bringing their 187 00:11:05,960 --> 00:11:08,960 Speaker 5: Margarita bicycle. They said, so and Neil, have you. 188 00:11:08,960 --> 00:11:11,839 Speaker 2: Ever made a Margarita all while riding a bicycle? 189 00:11:12,640 --> 00:11:16,079 Speaker 1: No, I'd like to separate my booze from any formal 190 00:11:16,160 --> 00:11:17,880 Speaker 1: physical activity, right. 191 00:11:20,600 --> 00:11:24,760 Speaker 5: You know, we try to we try to make sure 192 00:11:24,760 --> 00:11:27,040 Speaker 5: that we do these events because we've all been to 193 00:11:27,080 --> 00:11:30,920 Speaker 5: these events. We've all uh you know, partied on these events, 194 00:11:30,920 --> 00:11:32,920 Speaker 5: and we've all thrown these events and done and had 195 00:11:32,960 --> 00:11:35,880 Speaker 5: concessions ourselves with our restaurants, and you know, what we 196 00:11:35,920 --> 00:11:37,680 Speaker 5: try to do a little bit different is make it 197 00:11:37,720 --> 00:11:40,800 Speaker 5: so interactive with the guests by asking these liquor partners 198 00:11:40,840 --> 00:11:44,319 Speaker 5: to bring fun games so it's interactive with people. You know, 199 00:11:44,400 --> 00:11:47,200 Speaker 5: last year we had codego throwing, taking the shot glass 200 00:11:47,200 --> 00:11:49,040 Speaker 5: that was made of ice and throwing it at the 201 00:11:49,040 --> 00:11:50,600 Speaker 5: bell and they want a prize and they hit the 202 00:11:50,600 --> 00:11:53,199 Speaker 5: bell and the patron bikes and all these other things. 203 00:11:53,240 --> 00:11:55,600 Speaker 5: So we try to create a little bit different ambiance 204 00:11:55,679 --> 00:11:57,960 Speaker 5: to try to keep it more entertaining for the people 205 00:11:57,960 --> 00:11:59,640 Speaker 5: that do want to come and visit these things. 206 00:11:59,800 --> 00:12:03,120 Speaker 1: Well, you think about it at a great point. Yeah, Well, 207 00:12:04,000 --> 00:12:06,080 Speaker 1: the point is, you know, you have all these things, 208 00:12:06,080 --> 00:12:08,520 Speaker 1: whether it's Comic Con or these different events that go 209 00:12:08,640 --> 00:12:12,040 Speaker 1: on in life, and one of the reason is is 210 00:12:12,080 --> 00:12:15,040 Speaker 1: to connect with people that create the stuff that we love. 211 00:12:15,120 --> 00:12:18,680 Speaker 1: The second is camaraderie, to connect with people that love 212 00:12:18,760 --> 00:12:20,760 Speaker 1: the same things we love and food events should be 213 00:12:20,880 --> 00:12:23,480 Speaker 1: like that. When you have games, when you have great food, 214 00:12:23,800 --> 00:12:28,600 Speaker 1: when you have events surrounding or within the event itself, 215 00:12:28,720 --> 00:12:32,160 Speaker 1: it's camaraderie. It's to connect with each other and to 216 00:12:32,240 --> 00:12:37,439 Speaker 1: remind everybody. Taste of Irvine coming up this Thursday, April sixteenth, 217 00:12:37,800 --> 00:12:40,160 Speaker 1: five pm to eight thirty pm. The doors open at 218 00:12:40,200 --> 00:12:44,000 Speaker 1: five for the VIP admission ninety five bucks and general 219 00:12:44,040 --> 00:12:47,960 Speaker 1: admission sixty five entry at six pm, and again, you 220 00:12:47,960 --> 00:12:50,160 Speaker 1: know at eight thirty you want to still go hang out. 221 00:12:50,240 --> 00:12:52,760 Speaker 1: There's a lot of walkable spaces and things to do 222 00:12:54,320 --> 00:12:57,920 Speaker 1: around the park at Lake Shore. But to do all this, 223 00:12:58,280 --> 00:13:02,520 Speaker 1: you gotta go get tickets. These things tend to sell out, 224 00:13:02,640 --> 00:13:06,520 Speaker 1: especially because they are limited. So go to event bright 225 00:13:06,880 --> 00:13:11,000 Speaker 1: or destination Irvine dot com and look for the Taste 226 00:13:11,000 --> 00:13:13,640 Speaker 1: of Irvine coming up next week. Hey folks, good to 227 00:13:13,679 --> 00:13:16,760 Speaker 1: talk to you. I'm glad you're keeping things like this up. 228 00:13:16,800 --> 00:13:20,040 Speaker 1: We need to get out, community based, connect with each 229 00:13:20,080 --> 00:13:23,760 Speaker 1: other over food because that's what keeps us sane. But 230 00:13:23,800 --> 00:13:25,920 Speaker 1: I appreciate you guys taking the time to come on. 231 00:13:26,240 --> 00:13:27,240 Speaker 3: We hope to see you then. 232 00:13:28,000 --> 00:13:30,280 Speaker 1: Oh man, if only on a Thursday night when I 233 00:13:30,320 --> 00:13:32,880 Speaker 1: wake up at four am. You won't see me, but 234 00:13:33,000 --> 00:13:36,079 Speaker 1: my hope is you will see everybody listening right now. 235 00:13:36,800 --> 00:13:40,680 Speaker 1: The Taste of Irvine again coming up next week. Thanks folks, 236 00:13:40,840 --> 00:13:43,720 Speaker 1: we'll see you on the flip side. Always putting together 237 00:13:44,080 --> 00:13:47,640 Speaker 1: the best events for everybody out there in La n Oc, 238 00:13:47,880 --> 00:13:51,600 Speaker 1: so check them out again. The Taste of Irvine coming 239 00:13:51,679 --> 00:13:53,120 Speaker 1: up next week on Thursday. 240 00:13:53,640 --> 00:13:56,640 Speaker 4: You're listening to The Fork Report with Nil Savedra on 241 00:13:56,760 --> 00:13:59,199 Speaker 4: demand from KFI AM six forty. 242 00:14:00,960 --> 00:14:04,840 Speaker 1: Thanks for hanging out today. Good's gorgeous, gorgeous day today. 243 00:14:05,679 --> 00:14:09,240 Speaker 1: Some rain overnight into the early morning, it looks like, 244 00:14:10,080 --> 00:14:13,240 Speaker 1: but today it's fantastic, got some wind going out there, 245 00:14:13,840 --> 00:14:17,240 Speaker 1: skies are blue with some clouds depending on where you are, 246 00:14:17,840 --> 00:14:21,480 Speaker 1: and a great day for grilling. Indeed, we talked earlier 247 00:14:21,800 --> 00:14:25,760 Speaker 1: on the technique of the week. We got into seafood, 248 00:14:25,880 --> 00:14:27,320 Speaker 1: so you can go back and listen to that on 249 00:14:27,360 --> 00:14:31,760 Speaker 1: the podcast. I also invite you to follow me on 250 00:14:31,840 --> 00:14:36,120 Speaker 1: Instagram at fork Reporter. On Instagram at fork Reporter, that's 251 00:14:36,200 --> 00:14:39,880 Speaker 1: like food stuff and food memes and some stuff I'm 252 00:14:39,880 --> 00:14:43,560 Speaker 1: grilling these days. I just did a hanger steak the 253 00:14:43,600 --> 00:14:47,480 Speaker 1: other day. Boy, man just reminds me how great a 254 00:14:47,560 --> 00:14:52,320 Speaker 1: hanger steak is. For those who have never had a 255 00:14:52,400 --> 00:14:58,960 Speaker 1: hanger steak, it is just beef squared. There's only one 256 00:14:59,200 --> 00:15:04,600 Speaker 1: hangar steak per animal for one, and it is super 257 00:15:04,640 --> 00:15:09,520 Speaker 1: beefy and delicious. The key to it is a medium 258 00:15:09,600 --> 00:15:17,720 Speaker 1: high heat direct fire and just searing it off and 259 00:15:17,840 --> 00:15:20,560 Speaker 1: letting it come to a rare to medium rare. You 260 00:15:20,600 --> 00:15:24,400 Speaker 1: don't want it to be overcooked by any stretch, and 261 00:15:24,440 --> 00:15:27,840 Speaker 1: then you cut against the grain and it's just a 262 00:15:27,880 --> 00:15:32,960 Speaker 1: beautiful thing. You can marinate it. I just did simple 263 00:15:33,080 --> 00:15:37,640 Speaker 1: olive oil and salt and pepper if you wish or 264 00:15:37,640 --> 00:15:41,040 Speaker 1: if you have a particular rub. You don't need to 265 00:15:41,080 --> 00:15:44,120 Speaker 1: go nuts with the salt because it's not a super 266 00:15:44,240 --> 00:15:47,360 Speaker 1: thick cut of meat, but getting a nice crust on 267 00:15:47,400 --> 00:15:50,440 Speaker 1: the outside is a wonderful thing. So you can see 268 00:15:50,440 --> 00:15:52,120 Speaker 1: that and more some of the things that I've been 269 00:15:52,160 --> 00:15:55,400 Speaker 1: grilling up at FOK Reporter. And then if you like 270 00:15:55,440 --> 00:15:58,000 Speaker 1: the creative side or the stuff that I do outside 271 00:15:58,000 --> 00:16:01,680 Speaker 1: of the radio, then you can check out Savco Industries, 272 00:16:02,120 --> 00:16:04,560 Speaker 1: which is kind of my nod to the old like 273 00:16:05,240 --> 00:16:09,840 Speaker 1: I don't know, twenties, thirties, forties and fifties companies. So 274 00:16:10,000 --> 00:16:13,360 Speaker 1: it's the first part of my last name, Saav and 275 00:16:13,400 --> 00:16:18,240 Speaker 1: then Coo and then industries Savco Industries. When I was 276 00:16:18,520 --> 00:16:22,480 Speaker 1: a little punker, I don't know, thirteen fourteen, whatever it was, 277 00:16:22,600 --> 00:16:25,040 Speaker 1: we I don't ask me how this even went down. 278 00:16:26,320 --> 00:16:31,280 Speaker 1: My band was recording at the time with Mystic Records, 279 00:16:31,320 --> 00:16:37,520 Speaker 1: which used to be on God, what is that Selma? 280 00:16:37,640 --> 00:16:43,080 Speaker 1: I think Selma in Hollywood and a little punk bands 281 00:16:43,440 --> 00:16:47,520 Speaker 1: on that label back in the day. But their board 282 00:16:47,560 --> 00:16:51,080 Speaker 1: operator was Philco and that used to laugh. I make 283 00:16:51,120 --> 00:16:54,680 Speaker 1: me laugh all the time. Philco was his nickname. But 284 00:16:54,800 --> 00:16:57,520 Speaker 1: I love that kind of ode. So that's where Savco 285 00:16:57,680 --> 00:17:01,280 Speaker 1: Industries come from. I figure it's an umbrella for anything 286 00:17:01,320 --> 00:17:04,960 Speaker 1: I do. You know that has nothing to do with anything, 287 00:17:05,000 --> 00:17:07,400 Speaker 1: I suppose, but a lot of creative stuff there three 288 00:17:07,520 --> 00:17:11,960 Speaker 1: D printing and things that I like doing, designing and 289 00:17:12,280 --> 00:17:14,560 Speaker 1: what have you. So if you're in that vibe, I've 290 00:17:14,680 --> 00:17:18,639 Speaker 1: met a lot of folks that are doing similar things 291 00:17:18,800 --> 00:17:22,800 Speaker 1: or do cartooning or make their own stuffs, and I 292 00:17:22,840 --> 00:17:25,280 Speaker 1: get to follow you as well. So Savco Industries for 293 00:17:25,320 --> 00:17:30,640 Speaker 1: that and at Fork Report or for the food stuff, 294 00:17:30,800 --> 00:17:34,520 Speaker 1: and I'll appreciate having you there all right, grilling. Oscar 295 00:17:34,600 --> 00:17:37,600 Speaker 1: Meyer has got a new bacon that's coming out this month, 296 00:17:38,320 --> 00:17:43,880 Speaker 1: and it is a maple and bourbon bacon, so keep 297 00:17:44,119 --> 00:17:47,800 Speaker 1: a lookout on that. They have partnered up on this 298 00:17:47,840 --> 00:17:51,120 Speaker 1: with Evan Williams and their bourbon, So you get those 299 00:17:51,160 --> 00:17:56,560 Speaker 1: smoky caramely hints of vanilla flavors that you get with 300 00:17:56,920 --> 00:18:01,760 Speaker 1: a bourbon and that's been barreled aid and then you 301 00:18:01,800 --> 00:18:04,920 Speaker 1: get that sweet salty bacon and a little bit of maple. 302 00:18:05,280 --> 00:18:08,520 Speaker 1: I'm curious maybe for your bloody merry recipe or something 303 00:18:08,600 --> 00:18:11,040 Speaker 1: like that. I'm gonna be curious to taste that. They 304 00:18:11,080 --> 00:18:13,520 Speaker 1: also have a couple other hot dogs coming out, a 305 00:18:13,520 --> 00:18:17,840 Speaker 1: combination of beef and pork franks and a cheesy smokehouse 306 00:18:18,280 --> 00:18:23,040 Speaker 1: stuffed hot dog coming to stores later on this spring. 307 00:18:23,200 --> 00:18:25,040 Speaker 1: Something to look out far. 308 00:18:25,920 --> 00:18:28,919 Speaker 4: You're listening to the Fork Report with Nil Savedra on 309 00:18:29,040 --> 00:18:31,480 Speaker 4: demand from KFI AM six forty. 310 00:18:34,000 --> 00:18:36,600 Speaker 1: Thanks for hanging out on Saturday. It's a beautiful day, 311 00:18:37,680 --> 00:18:43,720 Speaker 1: blue skies with some clouds and kind of simpsony clouds 312 00:18:43,720 --> 00:18:49,960 Speaker 1: out there. You know what I'm saying, Boom and winds 313 00:18:50,119 --> 00:18:54,879 Speaker 1: blowing and rain might be coming overnight into the morning. 314 00:18:55,080 --> 00:18:57,280 Speaker 1: So if you're gonna grill tonight, it's a good night 315 00:18:57,320 --> 00:19:02,320 Speaker 1: to do it. Okay, I'm gonna list a lineup here 316 00:19:03,800 --> 00:19:06,639 Speaker 1: of items, and I want you to just kind of 317 00:19:06,880 --> 00:19:12,000 Speaker 1: think about, you know what it brings to mind. Margharita, 318 00:19:12,720 --> 00:19:21,280 Speaker 1: og pepperoni, pig and fig, chicken, bacon, ranch, buffalo chicken, 319 00:19:21,560 --> 00:19:31,040 Speaker 1: Hawaiian barbecue, chicken m If you're thinking pizzas, that sounds 320 00:19:31,040 --> 00:19:36,760 Speaker 1: about right. If you're thinking donuts, you'd actually be correct. 321 00:19:37,320 --> 00:19:48,360 Speaker 1: There's a trend coming of these savory donuts, and they 322 00:19:48,359 --> 00:19:53,840 Speaker 1: are a curiosity to me. But if you're in the 323 00:19:54,080 --> 00:19:57,399 Speaker 1: southern part of southern California, you might have heard of 324 00:19:57,440 --> 00:20:02,080 Speaker 1: them because Parlored Donuts is in your area. You got 325 00:20:02,160 --> 00:20:09,320 Speaker 1: Huntington Beach, You've got San Clemente, Ocean Side, Laguna, Necal, 326 00:20:10,440 --> 00:20:17,080 Speaker 1: San Diego all have Parlor Donuts, and Parlor Donuts has 327 00:20:17,280 --> 00:20:19,960 Speaker 1: sweet and savory donuts. Now, I wonder if this is 328 00:20:20,040 --> 00:20:30,640 Speaker 1: the same place. I'm looking at the spelling. I wonder 329 00:20:30,680 --> 00:20:34,280 Speaker 1: if they're the same. I'm going to assume they are 330 00:20:34,440 --> 00:20:42,639 Speaker 1: the same donut company, but the combination is not sweet 331 00:20:42,720 --> 00:20:47,040 Speaker 1: and salty in the same way, because the donut itself 332 00:20:47,400 --> 00:20:52,440 Speaker 1: is being described more like a garlic knot. However, pig 333 00:20:52,480 --> 00:20:58,359 Speaker 1: and fig and the Hawaiian barbecue chicken does offer some 334 00:20:58,520 --> 00:21:03,320 Speaker 1: sweet and savory combination. So getting these on top, they're 335 00:21:03,440 --> 00:21:06,640 Speaker 1: like a handheld meal. Now, I can't help but compare 336 00:21:06,680 --> 00:21:10,760 Speaker 1: it to you know, high school or junior high when 337 00:21:10,800 --> 00:21:13,320 Speaker 1: they had those pizza bagels, So you remember those. They'd 338 00:21:13,320 --> 00:21:15,879 Speaker 1: be a cut bagel, so it's on a half of 339 00:21:15,960 --> 00:21:19,880 Speaker 1: a bagel, and then you would have the sauce on there. 340 00:21:20,040 --> 00:21:25,320 Speaker 1: The cheese and most likely either cheese or pepperoni were 341 00:21:25,359 --> 00:21:27,760 Speaker 1: the two choices, and I remember those. And you can 342 00:21:27,760 --> 00:21:31,920 Speaker 1: get bagel bites now in the frozen section of your 343 00:21:31,960 --> 00:21:35,320 Speaker 1: local grocer, and those are always fun little appetizers. I'll 344 00:21:35,359 --> 00:21:39,480 Speaker 1: go throw a box, big whoop, what of it? But 345 00:21:39,640 --> 00:21:44,240 Speaker 1: these combinations of making you know, this hand held snack 346 00:21:44,359 --> 00:21:48,960 Speaker 1: or even meal of a margarita pizza, which is traditionally 347 00:21:49,000 --> 00:21:55,119 Speaker 1: the sauce, the cheese and your basil and the like. 348 00:21:55,320 --> 00:21:58,679 Speaker 1: They're very simple. Pepperoni, we all know it is pig 349 00:21:58,720 --> 00:22:03,800 Speaker 1: and fig. That sounds so nice as a combination together. 350 00:22:03,960 --> 00:22:09,919 Speaker 1: Just putting these those flavors together is pretty wonderful. But 351 00:22:10,400 --> 00:22:12,639 Speaker 1: it's starting to spread. People are making these at home. 352 00:22:12,840 --> 00:22:14,960 Speaker 1: People are finding ways. Now you can say, well, that's 353 00:22:14,960 --> 00:22:17,680 Speaker 1: not a real donut, and that's what Handle was saying 354 00:22:17,760 --> 00:22:21,399 Speaker 1: yesterday when we talked about it on Foody Friday. But 355 00:22:23,480 --> 00:22:27,000 Speaker 1: I think it's the playfulness of its hand held nature 356 00:22:27,080 --> 00:22:30,200 Speaker 1: that it's you'd eat it like you'd eat a donut, 357 00:22:30,720 --> 00:22:34,280 Speaker 1: and the dough might be similar but made more savory 358 00:22:34,320 --> 00:22:39,240 Speaker 1: by the butter and garlic on it. I'm intrigued. This 359 00:22:39,320 --> 00:22:42,199 Speaker 1: is something that this is the kind of concoction we 360 00:22:42,359 --> 00:22:45,720 Speaker 1: do at our own house, you know, I like make 361 00:22:45,840 --> 00:22:49,600 Speaker 1: mixing things up for Max, my boy, and trying to 362 00:22:49,600 --> 00:22:53,840 Speaker 1: find ways to I don't know, entertain the mind or 363 00:22:53,960 --> 00:22:57,800 Speaker 1: keep them curious about foods at least not if not 364 00:22:58,080 --> 00:23:01,920 Speaker 1: just the ingredients themselves, but by I've noticed that when 365 00:23:01,960 --> 00:23:07,720 Speaker 1: you're young, sometimes even the change of shape will throw 366 00:23:07,800 --> 00:23:10,600 Speaker 1: kids off and it's like I'm not eating that. So 367 00:23:10,720 --> 00:23:14,000 Speaker 1: trying things a little different just to keep the mind curious, 368 00:23:14,359 --> 00:23:16,119 Speaker 1: I think is always a good way to mess with 369 00:23:16,200 --> 00:23:20,000 Speaker 1: food with young people. And this might be I don't know, 370 00:23:20,200 --> 00:23:22,640 Speaker 1: the thought of just grabbing this and going is kind 371 00:23:22,640 --> 00:23:25,240 Speaker 1: of a nice thing. They are a little over five 372 00:23:25,320 --> 00:23:29,760 Speaker 1: bucks apiece, it seems like and then they have dipping 373 00:23:29,840 --> 00:23:33,800 Speaker 1: sauces with them. If you so choose, you can get 374 00:23:33,800 --> 00:23:38,600 Speaker 1: these different dipping sauces. And these places are popping up 375 00:23:38,640 --> 00:23:42,679 Speaker 1: all over, So if you have a Parlor Donuts near you, 376 00:23:42,800 --> 00:23:46,000 Speaker 1: check them out and let me know. I'd love to 377 00:23:46,080 --> 00:23:50,679 Speaker 1: see I've only seen photos of them. That's pretty south 378 00:23:50,880 --> 00:23:55,600 Speaker 1: for me as an LA person, but I will check 379 00:23:55,600 --> 00:23:57,159 Speaker 1: them out. Maybe we'll have to have them on the 380 00:23:57,200 --> 00:24:01,320 Speaker 1: show sometime and check them out as well. But something 381 00:24:01,560 --> 00:24:06,399 Speaker 1: worth checking out. Savory Donuts coming to a donut place 382 00:24:06,560 --> 00:24:10,199 Speaker 1: near you. Parlor Donuts seems to be the place that 383 00:24:10,240 --> 00:24:13,040 Speaker 1: are putting them on the map, so check locally and 384 00:24:13,080 --> 00:24:16,960 Speaker 1: see what you have there in Huntington Beach, Sancramente at all. 385 00:24:17,400 --> 00:24:19,840 Speaker 1: All right, it's the Fork Report. More to come. I'm 386 00:24:19,840 --> 00:24:22,560 Speaker 1: going to introduce you to somebody coming up, so go 387 00:24:23,200 --> 00:24:27,280 Speaker 1: know where this is KFI heard everywhere on the iHeartRadio app. 388 00:24:28,880 --> 00:24:31,160 Speaker 1: You've been listening to the Fork Report. You can always 389 00:24:31,200 --> 00:24:33,879 Speaker 1: hear us live on KFI AM six forty two to 390 00:24:33,920 --> 00:24:37,639 Speaker 1: five pm on Saturday and anytime on demand on the 391 00:24:37,680 --> 00:24:38,760 Speaker 1: iHeartRadio app.