1 00:00:00,480 --> 00:00:03,520 Speaker 1: Hey, it's Nielsavidri. You're listening to kfi EM six forty 2 00:00:03,760 --> 00:00:06,800 Speaker 1: the four Report on demand on the iHeartRadio app. 3 00:00:21,800 --> 00:00:25,720 Speaker 2: Len me teach you had to. Let me teach you 4 00:00:25,840 --> 00:00:34,720 Speaker 2: had to kinda let me teach you had to. It's 5 00:00:34,760 --> 00:00:38,800 Speaker 2: a a colin arg Let me teach you how to. 6 00:00:40,800 --> 00:00:41,519 Speaker 3: Let me teach you. 7 00:00:42,320 --> 00:00:48,120 Speaker 1: Kfi AM six forty live everywhere on the iHeartRadio app. Oh, hey, everybody, 8 00:00:48,159 --> 00:00:50,640 Speaker 1: Happy Saturday to you. So nice to see you out 9 00:00:50,680 --> 00:00:54,200 Speaker 1: here on a beautiful day in Orange County. We're here 10 00:00:54,200 --> 00:00:57,600 Speaker 1: in Lagunaa gall at Wildfork Foods in Laguna Gallon. We 11 00:00:57,640 --> 00:01:01,680 Speaker 1: are flanked with all kinds of great people. We've got 12 00:01:01,960 --> 00:01:04,960 Speaker 1: Khalifa's Barbecue, We've got fire Steation number two out here, 13 00:01:05,000 --> 00:01:07,560 Speaker 1: Wild Fork Food Truck. We talked to Viviana just a 14 00:01:07,560 --> 00:01:11,119 Speaker 1: few moments ago, my buddy wing Lamb with Wahoo's Fish 15 00:01:11,120 --> 00:01:14,160 Speaker 1: Tacos and of course Zelman's Mitty Mouth. Not only are 16 00:01:14,160 --> 00:01:16,920 Speaker 1: they giving out samples for their new Spearmint three capsules 17 00:01:16,920 --> 00:01:20,800 Speaker 1: in here, but if you are here the special today 18 00:01:20,920 --> 00:01:22,880 Speaker 1: if you want to purchase some is you get five 19 00:01:23,000 --> 00:01:26,319 Speaker 1: packs for the cost of three, and they'll take care 20 00:01:26,319 --> 00:01:28,320 Speaker 1: of you right over here. But I can't say enough 21 00:01:28,360 --> 00:01:32,440 Speaker 1: good things about them. Bill and I have put them 22 00:01:32,480 --> 00:01:34,959 Speaker 1: to the test. Yeah, we were with them with onions 23 00:01:35,000 --> 00:01:41,360 Speaker 1: and garlic and really really have seen how they're Lit's 24 00:01:41,400 --> 00:01:42,280 Speaker 1: invite people here. 25 00:01:42,560 --> 00:01:45,520 Speaker 3: If you're out driving around and anywhere near Laguna Miguel, 26 00:01:45,600 --> 00:01:50,000 Speaker 3: come on by. We're broadcasting in the parking lot wild 27 00:01:50,040 --> 00:01:53,160 Speaker 3: Fork Foods, and we have more free samples of food 28 00:01:53,720 --> 00:01:56,840 Speaker 3: than you can imagine. And I mean this is seriously big, 29 00:01:57,080 --> 00:02:01,600 Speaker 3: wonderful samples every I mean steak, ham and macaroni and 30 00:02:01,680 --> 00:02:04,040 Speaker 3: cheese and oh it's just phenomenal and. 31 00:02:04,120 --> 00:02:05,440 Speaker 1: Ham yeah, I mean jar. 32 00:02:06,840 --> 00:02:10,320 Speaker 3: I want to point out, of course, unfortunately the food 33 00:02:10,360 --> 00:02:12,960 Speaker 3: is free. Now I get free samples. The only thing 34 00:02:13,040 --> 00:02:15,040 Speaker 3: that would be better if you had to pay for it. 35 00:02:15,720 --> 00:02:17,160 Speaker 3: That's when I really that's. 36 00:02:17,000 --> 00:02:18,880 Speaker 4: When I really enjoy it like free. 37 00:02:18,919 --> 00:02:21,480 Speaker 1: When other people have to say that's exactly right. 38 00:02:22,000 --> 00:02:24,239 Speaker 3: Makes That's why I only have poor friends, because it 39 00:02:24,280 --> 00:02:25,160 Speaker 3: may I feel richer. 40 00:02:25,280 --> 00:02:27,799 Speaker 1: Wait a second, I'm your poor. 41 00:02:27,639 --> 00:02:29,880 Speaker 4: And so anyway, come on by, say hello. 42 00:02:30,160 --> 00:02:32,840 Speaker 3: Neil is here and interviewing a pile of people, and 43 00:02:32,880 --> 00:02:36,880 Speaker 3: we're right at in front of the Wild Fork store. 44 00:02:37,040 --> 00:02:39,000 Speaker 3: And by the time we leave, you're going to see 45 00:02:39,000 --> 00:02:41,400 Speaker 3: me walk out with a bag full. 46 00:02:41,200 --> 00:02:42,200 Speaker 1: We'll shine. 47 00:02:42,440 --> 00:02:45,080 Speaker 4: Unfortunately it's not going to be free. 48 00:02:45,360 --> 00:02:47,960 Speaker 1: Yeah, it hurts him. He actually has pains, which is 49 00:02:47,960 --> 00:02:50,919 Speaker 1: why doctor Keeney was here. So come on out takes 50 00:02:50,919 --> 00:02:53,800 Speaker 1: the great food. Especially now tis the season to be 51 00:02:53,880 --> 00:02:57,760 Speaker 1: making sure you put your h all of your menus together. 52 00:02:57,840 --> 00:02:59,840 Speaker 1: That's what keeps you from going crazy. And right now 53 00:02:59,840 --> 00:03:02,160 Speaker 1: we have Ron Smith and we've had Ron gotten to 54 00:03:02,240 --> 00:03:05,200 Speaker 1: know Ron from you know, meeting at these events talking. 55 00:03:05,280 --> 00:03:08,080 Speaker 1: He's also one of you. He's a KFI listener, so 56 00:03:08,720 --> 00:03:12,360 Speaker 1: he is standing in solidarity with you. He's a multi 57 00:03:12,440 --> 00:03:16,239 Speaker 1: unit leader for the Orange County Wildfork Foods here. Good 58 00:03:16,240 --> 00:03:17,920 Speaker 1: to see you, buddy, Good to see you guys again. 59 00:03:18,080 --> 00:03:20,400 Speaker 1: So with the holidays here, this has to be a 60 00:03:20,440 --> 00:03:24,200 Speaker 1: great time to recommend things yes in the stores to people. Yeah, 61 00:03:24,200 --> 00:03:24,680 Speaker 1: it really is. 62 00:03:25,000 --> 00:03:28,760 Speaker 5: And it's amazing just the amounts of different product we had, 63 00:03:28,800 --> 00:03:31,200 Speaker 5: Like Prosson mentioned a little while ago, there's twenty two 64 00:03:31,240 --> 00:03:33,840 Speaker 5: whole birds that you can get for you know, different 65 00:03:33,919 --> 00:03:36,640 Speaker 5: kinds of things giving. So if you're tired of doing 66 00:03:37,000 --> 00:03:40,840 Speaker 5: turkey same thing year after year, Capon is a really 67 00:03:40,840 --> 00:03:44,480 Speaker 5: great option for you. We have Goose, I mean all 68 00:03:44,560 --> 00:03:47,040 Speaker 5: kinds of things. So and just real quick, just to 69 00:03:47,080 --> 00:03:50,040 Speaker 5: clear up something, Bill, the food that you took from 70 00:03:50,040 --> 00:03:52,640 Speaker 5: the Mission Vehile store the week before last year, were supposed. 71 00:03:52,320 --> 00:03:52,800 Speaker 1: To pay for that. 72 00:03:53,360 --> 00:03:55,800 Speaker 5: So then we've given you one thing. So we have 73 00:03:56,120 --> 00:03:59,280 Speaker 5: Aaron from that stores coming over. So only time Bill 74 00:03:59,400 --> 00:04:03,840 Speaker 5: run so I really quick it was, it was, yeah, 75 00:04:04,440 --> 00:04:07,080 Speaker 5: we do have it on cameras. So Aaron's waiting for you, 76 00:04:07,680 --> 00:04:09,720 Speaker 5: so he is. He'll be there till seven tonight, so 77 00:04:09,760 --> 00:04:11,160 Speaker 5: you can swing by a saddle. 78 00:04:11,200 --> 00:04:14,040 Speaker 1: I have his credit card number. Okay, perfect, I'll be 79 00:04:14,040 --> 00:04:16,719 Speaker 1: buying stuff. Everybody gets something. I'm gonna be like Oprah 80 00:04:16,800 --> 00:04:19,520 Speaker 1: today and you get a roast? Did you get a roast? 81 00:04:19,560 --> 00:04:23,320 Speaker 1: Did you get a roast? Exactly? So explained the capon 82 00:04:23,400 --> 00:04:27,480 Speaker 1: and the and the you know, because really present presentation 83 00:04:27,600 --> 00:04:31,800 Speaker 1: might be some familiar flavors, maybe something new, but presentation, so. 84 00:04:31,760 --> 00:04:34,040 Speaker 5: It's really it's one of those things where if you 85 00:04:34,200 --> 00:04:37,240 Speaker 5: like chicken or you like turkey, it's similar to the hangarsteak. 86 00:04:37,520 --> 00:04:39,960 Speaker 5: So it's just a better version of what you're used 87 00:04:39,960 --> 00:04:42,479 Speaker 5: to eating. And it's super simple to cook. Like we 88 00:04:42,600 --> 00:04:44,800 Speaker 5: went to culinary that we talked about a little while ago. 89 00:04:45,000 --> 00:04:46,960 Speaker 5: A couple of weeks ago, we had Chef Sebastian came 90 00:04:46,960 --> 00:04:49,120 Speaker 5: out and we just kind of went through as a 91 00:04:49,160 --> 00:04:52,760 Speaker 5: team and prepared it together, super super simple, and then 92 00:04:52,800 --> 00:04:55,280 Speaker 5: we all sampled it tried it, and it's absolutely amazing, 93 00:04:55,360 --> 00:04:58,680 Speaker 5: super simple. Sometimes it thinks it seems like something may 94 00:04:58,720 --> 00:05:01,039 Speaker 5: be difficult to cook if we haven't cooked it a 95 00:05:01,040 --> 00:05:03,479 Speaker 5: lot of times, but you can ask anybody in any 96 00:05:03,520 --> 00:05:06,000 Speaker 5: of our stores. We all go through this training, so 97 00:05:06,240 --> 00:05:09,840 Speaker 5: it's actually super super simple. People ask us about the 98 00:05:09,839 --> 00:05:12,400 Speaker 5: hangar steak constantly like how did you do this? What's 99 00:05:12,440 --> 00:05:15,400 Speaker 5: so special about this? We use the simplest technique that 100 00:05:15,400 --> 00:05:17,080 Speaker 5: you could possibly use for it, and it comes out 101 00:05:17,080 --> 00:05:19,599 Speaker 5: perfect every time. So it's just really it's the quality 102 00:05:19,600 --> 00:05:22,279 Speaker 5: of the product that we sell that really makes it 103 00:05:22,760 --> 00:05:24,599 Speaker 5: so easy to cook things that are going to taste 104 00:05:24,640 --> 00:05:25,159 Speaker 5: awesome for you. 105 00:05:25,480 --> 00:05:26,840 Speaker 4: How big is a tape fine? 106 00:05:27,080 --> 00:05:32,360 Speaker 5: They run about ten to twelve pounds on it size. Yeah, okay, 107 00:05:32,440 --> 00:05:34,760 Speaker 5: it's a good turkey dinner. Yeah, so that's a twelve 108 00:05:34,760 --> 00:05:36,240 Speaker 5: pound fifty pound bird. 109 00:05:36,640 --> 00:05:38,440 Speaker 1: Which is what you get if you've got the pre 110 00:05:38,560 --> 00:05:40,560 Speaker 1: cooked turkeys that they have here. If you want to 111 00:05:40,600 --> 00:05:45,920 Speaker 1: go from frozen to cooked, perfectly cooked in under five hours. 112 00:05:46,080 --> 00:05:50,320 Speaker 1: They've got those already pre prepared. In addition to young 113 00:05:50,400 --> 00:05:52,960 Speaker 1: turkeys and the like here that you can do from scratch. 114 00:05:53,120 --> 00:05:54,920 Speaker 5: And we have one this year that's a fully cooked 115 00:05:55,000 --> 00:05:57,240 Speaker 5: that you would just defrost and reheat. Yeah, so it's 116 00:05:57,240 --> 00:05:59,760 Speaker 5: the first year we've had it and it's absolutely amazing, 117 00:06:00,080 --> 00:06:01,159 Speaker 5: absolutely amazing turkey. 118 00:06:01,320 --> 00:06:04,120 Speaker 1: So ron when people come in, because that's really one 119 00:06:04,160 --> 00:06:08,520 Speaker 1: of the reasons why things grilling started so many years 120 00:06:08,560 --> 00:06:11,919 Speaker 1: back at our friends at Outdoor Elegance there in Laverne. 121 00:06:11,480 --> 00:06:14,960 Speaker 1: We did these big events and the key was to 122 00:06:15,080 --> 00:06:18,320 Speaker 1: remind people that we live in southern California. You can 123 00:06:18,400 --> 00:06:22,960 Speaker 1: grill your entire holiday meal from head to toe. I 124 00:06:23,000 --> 00:06:26,520 Speaker 1: mean your rappetizers too, you deserts on your grill. And 125 00:06:26,760 --> 00:06:29,480 Speaker 1: also to remind you of different cuts. Tradition is great. 126 00:06:29,560 --> 00:06:32,880 Speaker 1: I love all those things, but throw in something extras, 127 00:06:32,880 --> 00:06:35,440 Speaker 1: throw in something a little different that they weren't expecting. 128 00:06:35,920 --> 00:06:42,720 Speaker 1: What's a different beef cut than just your typical prime rib. 129 00:06:43,200 --> 00:06:45,920 Speaker 5: So we have the prime rib, but then also you 130 00:06:45,960 --> 00:06:50,120 Speaker 5: can use oddly enough, the pecanya that we all tasted today. Oh, 131 00:06:50,160 --> 00:06:53,960 Speaker 5: that's really great as a replacement for if you want 132 00:06:54,000 --> 00:06:56,280 Speaker 5: to do something different than a prime rib. You can 133 00:06:56,279 --> 00:06:58,000 Speaker 5: cook it exactly that you would the same way you 134 00:06:58,000 --> 00:07:00,400 Speaker 5: would a prime rib, and it's going to come out great. 135 00:07:00,480 --> 00:07:03,279 Speaker 1: Hold that thought. We'll come back with more with Ron Smith, 136 00:07:03,320 --> 00:07:06,640 Speaker 1: the multi unit leader for Orange County with Wild Fork Foods, 137 00:07:06,640 --> 00:07:08,800 Speaker 1: talk about some of those other cuts that maybe you're 138 00:07:08,839 --> 00:07:11,360 Speaker 1: curious about, and I'll give you the hot tip about 139 00:07:11,400 --> 00:07:14,360 Speaker 1: their website when we come back. It's the Fork Report. 140 00:07:14,400 --> 00:07:16,800 Speaker 1: Thanks grilling out here in Orange County with my buddy 141 00:07:16,800 --> 00:07:20,160 Speaker 1: Bill Handel. Come on out, say hello. We're in Lagoon 142 00:07:20,200 --> 00:07:23,000 Speaker 1: and Negal. We're on the corner of La Pause and 143 00:07:23,200 --> 00:07:27,520 Speaker 1: Aliso Creek Road. Easy to find. Still lots of food 144 00:07:27,680 --> 00:07:31,320 Speaker 1: and fun to have, so giveaways included. So go nowhere. 145 00:07:31,480 --> 00:07:34,520 Speaker 1: All right, it's a Fork Report and we'll be back 146 00:07:34,560 --> 00:07:35,760 Speaker 1: in a moment from now. 147 00:07:36,760 --> 00:07:39,720 Speaker 6: You're listening to The Fork Report with Nil Savedra on 148 00:07:39,840 --> 00:07:42,320 Speaker 6: demand from KFI AM six forty. 149 00:07:44,080 --> 00:07:46,960 Speaker 1: Hey everybody, Happy Saturday to you. Nice kilt sir. Is 150 00:07:47,000 --> 00:07:52,640 Speaker 1: it true? It is? Nobody drop anything. I don't want 151 00:07:52,640 --> 00:07:54,600 Speaker 1: to picking up anything. Let me est now. 152 00:07:54,560 --> 00:07:56,120 Speaker 4: See if we can see the bell ringers. 153 00:07:56,400 --> 00:08:01,600 Speaker 1: No, don't see nothing. Welcome by the way, kid, can't 154 00:08:01,680 --> 00:08:05,840 Speaker 1: I am six forty heard everywhere on the iHeartRadio app. 155 00:08:06,000 --> 00:08:09,120 Speaker 1: That's the voice of my buddy, mister Mornings himself. Mister 156 00:08:09,160 --> 00:08:12,600 Speaker 1: Bill Handle. Happy to be out here at Wild Fork 157 00:08:12,720 --> 00:08:17,160 Speaker 1: Foods in Laguna Nego, South South South South Orange County. 158 00:08:17,840 --> 00:08:20,920 Speaker 1: Our people, it's really, really wonderful as we celebrate the 159 00:08:21,000 --> 00:08:24,800 Speaker 1: holidays with our second annual thanks grilling here and the 160 00:08:25,360 --> 00:08:28,200 Speaker 1: Laguna getting the gal with our partners Wild Fork Foods, 161 00:08:28,200 --> 00:08:31,640 Speaker 1: and we're enjoying the food and the camaraderie and connecting 162 00:08:31,680 --> 00:08:34,679 Speaker 1: with each other's. Zelman's is out here. They have a 163 00:08:34,720 --> 00:08:37,840 Speaker 1: special now's the time if you're here to buy while 164 00:08:37,840 --> 00:08:40,160 Speaker 1: you're here, is all I'm gonna say. Get out here 165 00:08:40,200 --> 00:08:42,679 Speaker 1: and enjoy. Plus they've got some samples for you, oh 166 00:08:42,720 --> 00:08:43,480 Speaker 1: big samples. 167 00:08:43,760 --> 00:08:45,640 Speaker 3: Well, if you can have more food and you know 168 00:08:45,720 --> 00:08:48,120 Speaker 3: what to eat, and if you know what to eat 169 00:08:48,840 --> 00:08:50,400 Speaker 3: not to eat, and if you don't. 170 00:08:50,160 --> 00:08:53,120 Speaker 1: Want the mint part, Handle has offered to suck the 171 00:08:53,160 --> 00:08:55,480 Speaker 1: mint part off for you so you can just have 172 00:08:55,960 --> 00:09:00,560 Speaker 1: the wonderful capsule with the parsley seed oil. Okay, I don't, don't, 173 00:09:00,720 --> 00:09:03,040 Speaker 1: don't please. I know I shouldn't have said anything. 174 00:09:03,360 --> 00:09:05,720 Speaker 4: No idea what I was about to say. 175 00:09:05,880 --> 00:09:09,440 Speaker 1: Do know do it during the break. No, I'm sorry 176 00:09:09,480 --> 00:09:13,440 Speaker 1: I said anything. I'm sorry, but we're having a good 177 00:09:13,440 --> 00:09:15,560 Speaker 1: time out here. And right now we're talking to Ron. 178 00:09:15,960 --> 00:09:18,640 Speaker 1: Got to know Ron from connecting with him at these 179 00:09:18,640 --> 00:09:21,680 Speaker 1: events and stuff. Ron Smith, he's the multi unit leader 180 00:09:21,720 --> 00:09:24,600 Speaker 1: for O. C. Wildford Foods. He knows a lot about 181 00:09:24,640 --> 00:09:29,800 Speaker 1: this stuff. So seeing people walk by with the product, okay, 182 00:09:29,600 --> 00:09:33,280 Speaker 1: you talk about it, you give them ideas. You talked 183 00:09:33,280 --> 00:09:37,640 Speaker 1: about the pecan ha doing something different than let's say 184 00:09:37,640 --> 00:09:41,840 Speaker 1: a prime rib. But you you enjoy it. Now you 185 00:09:41,880 --> 00:09:43,320 Speaker 1: do some grilling yourself, right, Yeah? 186 00:09:43,320 --> 00:09:45,600 Speaker 5: Absolutely, Yeah, And it's almost a rule if you work 187 00:09:45,600 --> 00:09:47,520 Speaker 5: for wild Work. So that's kind of I think that's 188 00:09:47,520 --> 00:09:49,880 Speaker 5: how we find our way here is because we love food. 189 00:09:50,200 --> 00:09:53,720 Speaker 5: We love working with our customers. One thing I don't 190 00:09:53,720 --> 00:09:55,920 Speaker 5: want to forget to mention though, is we were talking 191 00:09:55,960 --> 00:09:58,719 Speaker 5: a couple of minutes ago about choices for the holidays. 192 00:09:58,720 --> 00:10:01,440 Speaker 5: Sometimes we're confused what to get or we want to 193 00:10:01,440 --> 00:10:02,200 Speaker 5: try something new. 194 00:10:03,120 --> 00:10:04,000 Speaker 1: Inside the store. 195 00:10:04,400 --> 00:10:08,000 Speaker 5: There we have a catalog, a holiday catalog that's great. 196 00:10:08,080 --> 00:10:11,000 Speaker 5: So it goes through lists everything that we have, leg lamb, 197 00:10:11,080 --> 00:10:14,319 Speaker 5: the duck, the goose, everything. There's some recipes inside it too, 198 00:10:14,400 --> 00:10:16,240 Speaker 5: so you can either get a hard copy inside the 199 00:10:16,280 --> 00:10:18,800 Speaker 5: store for ideas that you're looking for, or you can 200 00:10:18,840 --> 00:10:21,120 Speaker 5: download it off our app or off of our website. 201 00:10:21,400 --> 00:10:23,880 Speaker 1: That's absolutely amazing. That was the hot tip that I 202 00:10:23,960 --> 00:10:27,080 Speaker 1: teased before we went on how to use the website. 203 00:10:27,280 --> 00:10:28,960 Speaker 1: Not only can you get a lot of these things 204 00:10:29,000 --> 00:10:31,600 Speaker 1: here at the store, but you can go to the 205 00:10:31,600 --> 00:10:36,960 Speaker 1: website for ideas on menus and use cooking and anybody 206 00:10:37,000 --> 00:10:39,200 Speaker 1: you see in the orange shirts when you walk into 207 00:10:39,360 --> 00:10:42,440 Speaker 1: a Wildford Foods, it's not there to ring you up. 208 00:10:42,960 --> 00:10:47,640 Speaker 1: There to help your experience understand what the products are. 209 00:10:48,080 --> 00:10:52,079 Speaker 1: Do not be afraid to say this is ground beef 210 00:10:52,120 --> 00:10:54,160 Speaker 1: and this is ground beef, or this is a steak 211 00:10:54,200 --> 00:10:55,800 Speaker 1: and this is a steak. I don't know what the 212 00:10:55,840 --> 00:10:56,400 Speaker 1: difference is. 213 00:10:56,600 --> 00:10:58,880 Speaker 5: Yeah, that's the key is there's so many different things, 214 00:10:58,920 --> 00:11:00,320 Speaker 5: and there's so many things that all of us have 215 00:11:00,360 --> 00:11:02,680 Speaker 5: tried and not tried. So in the store when you 216 00:11:02,720 --> 00:11:05,160 Speaker 5: come in, always talk to one of any of the 217 00:11:05,160 --> 00:11:08,160 Speaker 5: people who are working because a lot of times the 218 00:11:08,160 --> 00:11:10,280 Speaker 5: way that they found their way to working with us 219 00:11:10,280 --> 00:11:12,920 Speaker 5: here at Wilderfork is they were a customer first, so 220 00:11:13,040 --> 00:11:15,120 Speaker 5: and then they've kind of come along and started working 221 00:11:15,160 --> 00:11:17,240 Speaker 5: with us. So they love to talk about the food 222 00:11:17,280 --> 00:11:20,920 Speaker 5: in the store. They love to exchange recipes. We have 223 00:11:21,320 --> 00:11:23,640 Speaker 5: a team member that works in our store that Bill 224 00:11:23,679 --> 00:11:27,080 Speaker 5: steals from over in look in Mission via Hill, And 225 00:11:27,720 --> 00:11:29,920 Speaker 5: if you talk to Steve about anything in that stort, 226 00:11:30,040 --> 00:11:32,840 Speaker 5: you're going to get pictures on his phone of everything 227 00:11:32,880 --> 00:11:36,280 Speaker 5: that he's been smoking. So it's it's a totally unique 228 00:11:36,320 --> 00:11:38,959 Speaker 5: experience to any grocery store that you're going to come into. 229 00:11:39,280 --> 00:11:41,400 Speaker 5: Most places, it's get you in quick and get you 230 00:11:41,440 --> 00:11:43,400 Speaker 5: out quick. Here we want to keep you a little 231 00:11:43,440 --> 00:11:45,280 Speaker 5: bit longer. We want to have a conversation with you. 232 00:11:45,720 --> 00:11:47,600 Speaker 5: We want to learn from you guys. You guys want 233 00:11:47,600 --> 00:11:49,480 Speaker 5: to learn from us. So we really try to make 234 00:11:49,480 --> 00:11:51,679 Speaker 5: it a completely different experience than what you're going to 235 00:11:51,720 --> 00:11:54,760 Speaker 5: see in a different any any other kind of grocery store. 236 00:11:54,800 --> 00:11:57,960 Speaker 5: So please come in, hang out, have fun. We do 237 00:11:58,040 --> 00:11:59,680 Speaker 5: a lot of stampling inside the stores. 238 00:12:00,040 --> 00:12:03,600 Speaker 1: So yeah, my clo of approval is a real one here. 239 00:12:04,440 --> 00:12:06,360 Speaker 1: I'm not made to talk about anything I don't want 240 00:12:06,360 --> 00:12:08,480 Speaker 1: to talk about, And I as sure as hell wouldn't 241 00:12:08,960 --> 00:12:11,920 Speaker 1: promote or be a spokesperson for something I didn't believe 242 00:12:11,960 --> 00:12:14,280 Speaker 1: in or use myself so a lot of great stuff 243 00:12:14,360 --> 00:12:17,240 Speaker 1: here at Wildfork Foods. We're here in Laguna, New gall 244 00:12:17,360 --> 00:12:20,000 Speaker 1: until five o'clock. Come out, say hello, I'd love to 245 00:12:20,040 --> 00:12:22,320 Speaker 1: meet you. Shake your hand. Bill Handles out here as well, 246 00:12:22,520 --> 00:12:26,559 Speaker 1: mister Ron Smith. Everybody multi Unit leader here for Wildfork Foods. 247 00:12:27,000 --> 00:12:31,720 Speaker 1: We'll be back with more, So go nowhere. This is KFI. 248 00:12:32,559 --> 00:12:35,520 Speaker 6: You're listening to The Fork Report with Nil Savadra on 249 00:12:35,640 --> 00:12:39,079 Speaker 6: demand from KFI AM six forty. 250 00:12:39,800 --> 00:12:42,080 Speaker 1: I'm starting to lose my voice. I think this year 251 00:12:42,160 --> 00:12:45,560 Speaker 1: we're outside. It's the Fork Report. I'm Neil Savedra. We're 252 00:12:45,559 --> 00:12:50,040 Speaker 1: broadcasting live from Wild Fork Foods and Laguna, Nigal today Alicia, 253 00:12:50,400 --> 00:12:54,720 Speaker 1: Aliso Creek Road and lapause an Old Carl's Junior. But 254 00:12:54,760 --> 00:12:56,640 Speaker 1: you would never note except for the fact that there 255 00:12:56,800 --> 00:13:00,240 Speaker 1: we parked in the drive through. Bill. That's where wondering 256 00:13:00,280 --> 00:13:03,840 Speaker 1: about Ladle is with me today as we're celebrating the holidays, 257 00:13:04,360 --> 00:13:07,439 Speaker 1: sliding into what we refer to as Thanks Brilling, our 258 00:13:07,480 --> 00:13:10,079 Speaker 1: second annual out here in Laguna and the Gall at 259 00:13:10,080 --> 00:13:13,440 Speaker 1: Wildfork Foods, introducing you to folks having some great food 260 00:13:14,080 --> 00:13:17,640 Speaker 1: and just spectacua. Please no, you can take the stickers. 261 00:13:18,600 --> 00:13:22,040 Speaker 1: So this lovely lady came up and she goes, Bill's 262 00:13:22,080 --> 00:13:25,840 Speaker 1: working six days a week, you're working seven? Tell Gary 263 00:13:25,880 --> 00:13:27,160 Speaker 1: and chann and there's slackers. 264 00:13:27,280 --> 00:13:28,280 Speaker 4: Yeah, and they are. 265 00:13:28,559 --> 00:13:29,640 Speaker 1: They are not slackers. 266 00:13:30,200 --> 00:13:32,959 Speaker 4: Everybody who ever't worked six or seven days a week? 267 00:13:33,080 --> 00:13:34,199 Speaker 4: Do you know that I have not? 268 00:13:34,360 --> 00:13:37,559 Speaker 3: Just I'm going to brag a little bit here you Yeah, Hey, 269 00:13:37,600 --> 00:13:38,400 Speaker 3: aren't I good looking? 270 00:13:39,880 --> 00:13:43,480 Speaker 4: I have not had in my entire working career. I've 271 00:13:43,480 --> 00:13:44,400 Speaker 4: never had a five day. 272 00:13:44,320 --> 00:13:45,960 Speaker 1: Week, not once. 273 00:13:46,679 --> 00:13:50,280 Speaker 3: I have worked a minimum of six days since probably 274 00:13:50,280 --> 00:13:51,160 Speaker 3: in my early twenties. 275 00:13:51,320 --> 00:13:54,920 Speaker 1: You don't relax, well now, I don't know. You get shpilkus. 276 00:13:54,960 --> 00:13:57,800 Speaker 1: I do get shpilkus. You have to move all the time, 277 00:13:57,920 --> 00:14:01,360 Speaker 1: moving from point A to point B. So we're out here, 278 00:14:01,640 --> 00:14:04,880 Speaker 1: we're enjoying food and meeting a lot of great folks, 279 00:14:04,920 --> 00:14:05,760 Speaker 1: taking pictures. 280 00:14:06,240 --> 00:14:08,520 Speaker 4: And someone got me a bottle of wine. 281 00:14:08,559 --> 00:14:13,280 Speaker 1: Well, actually they got it for me Bill. Oh okay, Bill. 282 00:14:13,840 --> 00:14:17,480 Speaker 1: He thinks everything free is for him, that's correct. He's 283 00:14:17,559 --> 00:14:20,480 Speaker 1: tried to take some of my fork pork stickers because 284 00:14:20,520 --> 00:14:22,600 Speaker 1: they were free. I'm like, what do you need that? 285 00:14:22,920 --> 00:14:25,000 Speaker 3: And by the way, real quickly, the food here. If 286 00:14:25,040 --> 00:14:27,880 Speaker 3: you come out to Laguna Miguel at the Wild Fork 287 00:14:28,200 --> 00:14:32,920 Speaker 3: store here. It's the samples are insane. Make sure you 288 00:14:33,000 --> 00:14:36,520 Speaker 3: come hungry because this is not Costco crappy you know, 289 00:14:36,640 --> 00:14:39,160 Speaker 3: little one bite stuff where you have to throw the 290 00:14:39,200 --> 00:14:41,680 Speaker 3: Korean ladies out, you know, you have to push them 291 00:14:41,680 --> 00:14:41,920 Speaker 3: out of. 292 00:14:41,960 --> 00:14:44,320 Speaker 1: Bill has to change outfits, I know, like a trick 293 00:14:44,360 --> 00:14:46,160 Speaker 1: or treater trying to I know. 294 00:14:46,400 --> 00:14:48,600 Speaker 3: Do you know have me noticed that the Costco the 295 00:14:48,640 --> 00:14:50,920 Speaker 3: people that give the samples don't speak English anymore? 296 00:14:51,400 --> 00:14:52,280 Speaker 1: I did not notice it. 297 00:14:52,360 --> 00:14:54,440 Speaker 4: I do, yeah, because I live in those lines constantly. 298 00:14:54,520 --> 00:14:56,040 Speaker 4: All right, I'm gonna let you do the rest of 299 00:14:56,080 --> 00:14:56,440 Speaker 4: the show. 300 00:14:56,560 --> 00:14:58,760 Speaker 1: No, that was fascinating. Yeah, I know it. I want 301 00:14:58,760 --> 00:15:00,840 Speaker 1: to introduce you to it on check that we have 302 00:15:00,960 --> 00:15:05,080 Speaker 1: here Chris khalifas with Khalifa's Barbecue, he is a pitmaster. 303 00:15:05,640 --> 00:15:08,480 Speaker 1: The only bad thing is you're out already. 304 00:15:08,560 --> 00:15:09,800 Speaker 7: We ran out pretty fast. 305 00:15:10,480 --> 00:15:12,880 Speaker 1: We've had a big crowd today, a huge crowd. 306 00:15:13,000 --> 00:15:15,160 Speaker 7: You know, the food goes by so quick when people 307 00:15:15,280 --> 00:15:17,840 Speaker 7: enjoy it. You know, they're lining up before we even 308 00:15:17,880 --> 00:15:20,440 Speaker 7: start and they're waiting for it for us to make 309 00:15:20,480 --> 00:15:22,680 Speaker 7: a second round, and sometimes it just when it goes 310 00:15:22,720 --> 00:15:22,840 Speaker 7: to go. 311 00:15:23,160 --> 00:15:25,560 Speaker 1: So tell us what you were cooking today. And what 312 00:15:25,760 --> 00:15:28,480 Speaker 1: the product that you used from Wild Fork. 313 00:15:28,800 --> 00:15:32,640 Speaker 7: So we did a pecanya today with the Sure We 314 00:15:33,880 --> 00:15:36,400 Speaker 7: and we did a garlic brand. That's actually all all 315 00:15:36,440 --> 00:15:39,040 Speaker 7: the products that we use today are can be found 316 00:15:39,040 --> 00:15:42,320 Speaker 7: at the Wildfork stores. And we like to utilize everything 317 00:15:42,360 --> 00:15:45,680 Speaker 7: so people could actually come by here and buy everything 318 00:15:45,680 --> 00:15:48,240 Speaker 7: that they need and utilize it to the best of 319 00:15:48,280 --> 00:15:51,000 Speaker 7: their abilities to you know, put out a great product. 320 00:15:51,240 --> 00:15:53,040 Speaker 1: And you know what the funny thing is, Okay, so 321 00:15:53,120 --> 00:15:57,040 Speaker 1: you're using pecan, huh, you're cooking it beautifully. By the way, 322 00:15:57,040 --> 00:16:01,120 Speaker 1: it was absolutely, thank you, fantastic, was excellent. And then 323 00:16:01,920 --> 00:16:06,000 Speaker 1: how often do you put bread on the side that 324 00:16:06,120 --> 00:16:10,840 Speaker 1: still makes people comment about, Yeah, that's how good that 325 00:16:10,880 --> 00:16:13,880 Speaker 1: bread is that you put it up against that really spectacular. 326 00:16:13,960 --> 00:16:16,880 Speaker 7: Yeah, sometimes it's funny because bread was still the show. 327 00:16:17,040 --> 00:16:19,720 Speaker 7: People love bread just like they love cheese, and this 328 00:16:19,760 --> 00:16:20,560 Speaker 7: has both. 329 00:16:21,920 --> 00:16:24,400 Speaker 1: The bread so well with that cut. 330 00:16:24,520 --> 00:16:27,360 Speaker 7: Yeah. Luckily it paired very well and people kept coming 331 00:16:27,400 --> 00:16:29,480 Speaker 7: back for we won't point you out seconds. 332 00:16:29,520 --> 00:16:36,520 Speaker 1: Third Force we know who you are was like over here, yeah, God, 333 00:16:36,560 --> 00:16:37,480 Speaker 1: I went times. 334 00:16:38,840 --> 00:16:42,120 Speaker 7: Yeah, but we're happy to be able to, you know, 335 00:16:42,160 --> 00:16:44,360 Speaker 7: get these great products and I love it. 336 00:16:44,440 --> 00:16:45,360 Speaker 1: I personally love them. 337 00:16:45,800 --> 00:16:47,960 Speaker 7: I get to try some of them ahead of time 338 00:16:48,040 --> 00:16:50,920 Speaker 7: and and see what works best. And sometimes we'll go 339 00:16:51,000 --> 00:16:54,280 Speaker 7: a different route, you know, depending on what we have, 340 00:16:54,400 --> 00:16:58,080 Speaker 7: like our equipment. Just keep things warm or keep things hot, 341 00:16:58,160 --> 00:17:00,960 Speaker 7: and and try to have everybody, you know, really like 342 00:17:01,320 --> 00:17:03,200 Speaker 7: what Wild Ports carries. 343 00:17:03,560 --> 00:17:06,919 Speaker 1: So okay, so everybody's gonna come to you for everything 344 00:17:07,000 --> 00:17:08,840 Speaker 1: during the holidays, like, hey, how do I cook this? 345 00:17:08,920 --> 00:17:10,800 Speaker 1: How do I cook that? Do you like to grill 346 00:17:11,280 --> 00:17:13,920 Speaker 1: for the holidays? Oh? Yes, I personally. 347 00:17:13,960 --> 00:17:17,560 Speaker 7: I have a barbecue business called Khalifa's Barbecue. I do 348 00:17:17,640 --> 00:17:21,359 Speaker 7: pop ups from you know, Los Angeles County throughout Orange County. 349 00:17:21,400 --> 00:17:25,840 Speaker 7: We do different cooks throughout you know, throughout the year. 350 00:17:25,920 --> 00:17:28,760 Speaker 7: We do big festivals catering. But right now we do 351 00:17:28,840 --> 00:17:31,399 Speaker 7: have a menu out. I do turkeys, whole turkeys. I 352 00:17:31,480 --> 00:17:36,080 Speaker 7: do biscuits, ribs, side dishes. But yeah, we do a 353 00:17:36,080 --> 00:17:39,080 Speaker 7: lot of different cookings throughout the holidays. 354 00:17:39,080 --> 00:17:42,080 Speaker 1: What's your go to cooking technique for your ribs? What 355 00:17:42,160 --> 00:17:43,960 Speaker 1: kind of ribs are you doing? You doing beef for pork? 356 00:17:44,160 --> 00:17:44,680 Speaker 1: I do both? 357 00:17:44,840 --> 00:17:47,400 Speaker 7: Yeah, Yeah, So I do pork ribs and I make 358 00:17:47,440 --> 00:17:50,600 Speaker 7: my own personal rub and I just glaze them, you know, 359 00:17:50,840 --> 00:17:52,879 Speaker 7: after the cook is done, and I actually won a 360 00:17:52,920 --> 00:17:55,560 Speaker 7: couple of competitions with those for with their recipe and 361 00:17:55,800 --> 00:17:58,680 Speaker 7: on the beef ribs, I just use traditional Texas style 362 00:17:58,760 --> 00:18:02,320 Speaker 7: barbecue salt and that's it. And people will always think 363 00:18:02,359 --> 00:18:04,520 Speaker 7: that it's a lot more. They say, oh, no, there's 364 00:18:04,520 --> 00:18:06,239 Speaker 7: got to be way more rubs on this. I'm like, no, 365 00:18:06,280 --> 00:18:08,080 Speaker 7: it's really just salt and pepper. 366 00:18:08,320 --> 00:18:11,919 Speaker 1: You know, we're talking to Chris Khalifas from Khalifa's Barbecue. 367 00:18:11,920 --> 00:18:15,480 Speaker 1: He's a pitmaster. And people laugh all the time when 368 00:18:15,480 --> 00:18:18,800 Speaker 1: you tell them, like you go do a Brazilian charaskaya 369 00:18:18,960 --> 00:18:21,239 Speaker 1: or something like that. You go and you get all 370 00:18:21,280 --> 00:18:22,879 Speaker 1: the different meats and they go, hey, how do you 371 00:18:22,920 --> 00:18:25,800 Speaker 1: prepare this? You know what they use? Salt? It's a 372 00:18:25,880 --> 00:18:30,680 Speaker 1: special salt. It's a I'm trying to think of the 373 00:18:30,760 --> 00:18:33,560 Speaker 1: name of it, but it's a it's a and that's 374 00:18:33,600 --> 00:18:35,640 Speaker 1: all they put on there. If you have a good 375 00:18:35,680 --> 00:18:38,719 Speaker 1: cut of meat and you know how to cook it 376 00:18:39,280 --> 00:18:40,520 Speaker 1: properly and how. 377 00:18:40,440 --> 00:18:42,679 Speaker 7: To cut it properly depending on what it is, you 378 00:18:42,680 --> 00:18:44,680 Speaker 7: don't need a lot No, no, you want the meat 379 00:18:44,760 --> 00:18:46,880 Speaker 7: to be the star of the show. 380 00:18:47,080 --> 00:18:48,880 Speaker 1: Yeah, people like. 381 00:18:48,840 --> 00:18:51,919 Speaker 7: To use a bunch of different ingredients and what happens 382 00:18:51,960 --> 00:18:53,200 Speaker 7: you're hiding it over? 383 00:18:53,320 --> 00:18:53,760 Speaker 1: Does it? 384 00:18:53,840 --> 00:18:55,840 Speaker 7: I think less is more when it comes to good 385 00:18:55,920 --> 00:18:58,880 Speaker 7: quality meats, and just let the meat shine and make 386 00:18:58,920 --> 00:18:59,480 Speaker 7: some good bread. 387 00:18:59,840 --> 00:19:02,480 Speaker 1: And that's why I shaved my head. It's not because 388 00:19:02,480 --> 00:19:05,200 Speaker 1: I'm balding. I just I want you to be able 389 00:19:05,200 --> 00:19:07,960 Speaker 1: to see the natural taking all of this. I don't 390 00:19:07,960 --> 00:19:09,639 Speaker 1: want to put a bunch of stuff to cover it up. 391 00:19:09,680 --> 00:19:12,280 Speaker 1: I want the pure magic. Exactly. 392 00:19:12,920 --> 00:19:14,240 Speaker 7: Let the start, the. 393 00:19:16,520 --> 00:19:20,080 Speaker 1: Flavors and the cheeks. Yeah, exactly. So I love that. 394 00:19:20,160 --> 00:19:24,199 Speaker 1: And your your favorite go to cut. It's like nothing 395 00:19:24,200 --> 00:19:27,480 Speaker 1: else you're it's the last grill you're ever gonna do. 396 00:19:28,359 --> 00:19:29,040 Speaker 1: What are you grilling? 397 00:19:29,359 --> 00:19:32,440 Speaker 7: Probably by steak? Oh yeah, I think it's the best 398 00:19:32,440 --> 00:19:33,240 Speaker 7: flavorable steak. 399 00:19:33,280 --> 00:19:33,760 Speaker 1: But this but. 400 00:19:33,920 --> 00:19:36,120 Speaker 7: Kanya is like won me over there. 401 00:19:36,160 --> 00:19:40,320 Speaker 1: But this has that kind of spectacular texture and flavor, 402 00:19:40,640 --> 00:19:43,479 Speaker 1: has that fat cap. How's that fattiness? So there are 403 00:19:43,520 --> 00:19:46,960 Speaker 1: a lot of similarities huts. 404 00:19:47,040 --> 00:19:50,360 Speaker 7: And the funny thing is before I started doing wildfork events, 405 00:19:50,440 --> 00:19:53,359 Speaker 7: I never and I never cooked the kanya. 406 00:19:53,800 --> 00:19:56,000 Speaker 1: No, I never had a lot a lot of people 407 00:19:56,040 --> 00:19:57,320 Speaker 1: because it's harder to get and. 408 00:19:57,280 --> 00:19:59,600 Speaker 7: You don't work as Yeah, and I didn't realize that 409 00:19:59,640 --> 00:20:02,680 Speaker 7: it's very affordable. It's a very affordable piece of meat, 410 00:20:03,119 --> 00:20:06,399 Speaker 7: and it's it's great. You know, I don't think a 411 00:20:06,400 --> 00:20:08,600 Speaker 7: lot of people can really mess it up. And I 412 00:20:08,640 --> 00:20:11,119 Speaker 7: think that's what the big deal of it is. It's 413 00:20:11,200 --> 00:20:13,480 Speaker 7: really favorful of her people that are just starting out 414 00:20:13,480 --> 00:20:14,600 Speaker 7: in the barbecue rope. 415 00:20:14,800 --> 00:20:18,360 Speaker 1: We'll stick around, we'll shot some more talking with one 416 00:20:18,359 --> 00:20:21,560 Speaker 1: of the on site chefs today, Chris Khalifas. He's with 417 00:20:21,640 --> 00:20:25,080 Speaker 1: Khalifa's Barbecue, which is great. It's what a great name 418 00:20:25,119 --> 00:20:28,280 Speaker 1: for a barbecue pitmaster. It's just got you know, thank you. Well. 419 00:20:28,320 --> 00:20:29,600 Speaker 7: My last name is Espinoza. 420 00:20:30,520 --> 00:20:31,720 Speaker 1: Wait so wait a. 421 00:20:31,680 --> 00:20:32,720 Speaker 4: Say so, I don't know. 422 00:20:32,960 --> 00:20:36,480 Speaker 1: Okay, there's a couple of Chris. 423 00:20:36,520 --> 00:20:40,199 Speaker 7: Okay, barbecue is the name of my barbecue company. 424 00:20:40,320 --> 00:20:40,720 Speaker 1: Chris. 425 00:20:40,800 --> 00:20:43,400 Speaker 4: There's a couple of guys in a green uniform over. 426 00:20:43,240 --> 00:20:48,320 Speaker 1: The No no, no, the apartment. Yeah no, they're not. 427 00:20:48,359 --> 00:20:50,680 Speaker 1: They're gonna say, all right, seriously, give us all your 428 00:20:51,920 --> 00:20:54,520 Speaker 1: I'll work on a deal with them, like if you 429 00:20:54,560 --> 00:20:56,840 Speaker 1: give us some of those ribs, Yeah, exactly, all right, 430 00:20:56,880 --> 00:20:58,680 Speaker 1: we'll be back with more. So to go. Nowhere is 431 00:20:58,680 --> 00:21:00,680 Speaker 1: we broadcast live and little do a gall at the 432 00:21:00,680 --> 00:21:04,240 Speaker 1: Wild Fork Foods on the corner of Lapause and Aliso 433 00:21:04,440 --> 00:21:05,160 Speaker 1: Creek Road. 434 00:21:06,119 --> 00:21:09,119 Speaker 6: You're listening to The Fork Report with Nil Savedra on 435 00:21:09,240 --> 00:21:13,200 Speaker 6: demand from KFI AM six forty. 436 00:21:13,960 --> 00:21:18,639 Speaker 1: We broadcast live today at Wildfork Foods in Orange County. 437 00:21:18,640 --> 00:21:20,879 Speaker 1: We're out here in Laguna Gala, which is stunning. I mean, 438 00:21:20,920 --> 00:21:24,200 Speaker 1: it's just gorgeous out here. It's so nice to walk 439 00:21:25,160 --> 00:21:28,440 Speaker 1: around in Orange County. You know, I'm used to LA. 440 00:21:28,640 --> 00:21:33,200 Speaker 1: I haven't stepped over one body yet or any human excrement. 441 00:21:33,320 --> 00:21:39,359 Speaker 1: It's been nice. No potholes. Gosh, mere Bass. If you're listening, gosh, 442 00:21:39,400 --> 00:21:42,359 Speaker 1: you should come out here. It's really nice in Orange County. 443 00:21:42,520 --> 00:21:46,919 Speaker 1: Come out here. And it's just like you see cops 444 00:21:46,960 --> 00:21:51,119 Speaker 1: driving by and they're waving and uh with nothing to 445 00:21:51,160 --> 00:21:57,000 Speaker 1: do because everybody's I don't know, following the rules. It's weird. 446 00:21:57,080 --> 00:22:00,920 Speaker 1: It's great having a good time out here of my city, LA. 447 00:22:01,040 --> 00:22:05,120 Speaker 1: But holy smokes smokes, all right. So we're out here 448 00:22:05,280 --> 00:22:08,439 Speaker 1: celebrating things, grilling. This is our second annual at this location. 449 00:22:08,520 --> 00:22:12,120 Speaker 1: Of course, we started many years ago out there at 450 00:22:12,160 --> 00:22:16,560 Speaker 1: our friends in Laverne Outdoor Elegance. Still great, great friends 451 00:22:16,560 --> 00:22:20,120 Speaker 1: in a great place. If you're looking for grills and 452 00:22:20,600 --> 00:22:23,320 Speaker 1: outdoor furniture and the like. Who we love Doug and 453 00:22:23,480 --> 00:22:27,440 Speaker 1: Sharon and all those folks over there. But we've come here. 454 00:22:27,440 --> 00:22:31,520 Speaker 1: It's our second year out here, and it's just if 455 00:22:31,560 --> 00:22:35,040 Speaker 1: you haven't been to Wildfort Foods, I invite you first 456 00:22:35,040 --> 00:22:39,640 Speaker 1: to check out Wildforkfoods dot com and see what they 457 00:22:39,680 --> 00:22:42,640 Speaker 1: do there, because they're just doing it right. It's a special, 458 00:22:43,240 --> 00:22:46,280 Speaker 1: special store. You're talking about more cuts of meat than 459 00:22:46,320 --> 00:22:48,880 Speaker 1: you will find anywhere else, and the reason for that 460 00:22:49,119 --> 00:22:52,800 Speaker 1: is flash freezing. And they have appetizers. You know, they 461 00:22:52,840 --> 00:22:56,760 Speaker 1: have that garlic bread which is phenomenal. They've got seafood, 462 00:22:56,840 --> 00:23:00,159 Speaker 1: They've got over two hundred cuts of beef alone, let 463 00:23:00,160 --> 00:23:03,560 Speaker 1: alone getting into the poultry and the like. So that's 464 00:23:03,640 --> 00:23:06,560 Speaker 1: all to say that you're going to find something special 465 00:23:06,640 --> 00:23:10,280 Speaker 1: here for sure. So a lot of people that we've 466 00:23:10,320 --> 00:23:14,520 Speaker 1: been meeting and enjoying their food today, Carhart, we were 467 00:23:14,560 --> 00:23:19,080 Speaker 1: talking about them the other week on the show last week, 468 00:23:19,760 --> 00:23:23,080 Speaker 1: but I was handed at twenty thirteen petite Surah and 469 00:23:23,200 --> 00:23:27,840 Speaker 1: this is I mean, just I can't wait to crack 470 00:23:27,960 --> 00:23:33,000 Speaker 1: that open again. We were talking with Chris Espinoza from 471 00:23:33,200 --> 00:23:37,560 Speaker 1: Khalifa's barbecue. He's a pitmaster. Talking to people about the 472 00:23:37,640 --> 00:23:42,080 Speaker 1: different cuts and trying something different. I hope inspires you. 473 00:23:42,240 --> 00:23:44,480 Speaker 1: I love nothing more than when people say, hey, I 474 00:23:44,520 --> 00:23:47,399 Speaker 1: heard you talk about this and I wasn't expecting to 475 00:23:47,480 --> 00:23:50,520 Speaker 1: try that, or I really liked it. Picanha has been 476 00:23:50,600 --> 00:23:52,800 Speaker 1: the cut of the day, obviously. It's one of those 477 00:23:52,840 --> 00:23:59,680 Speaker 1: things that learning about flank steak another thing. Branch out 478 00:23:59,680 --> 00:24:02,679 Speaker 1: a little bit. What are the flavors you like? Do 479 00:24:02,720 --> 00:24:07,080 Speaker 1: you want something light and delicate, you want something you know, heavy, earthy, 480 00:24:07,200 --> 00:24:11,080 Speaker 1: whatever it might be. They have it here. They've got sauces, 481 00:24:11,240 --> 00:24:14,879 Speaker 1: they have spice blends galore. A lot of the things 482 00:24:14,880 --> 00:24:20,399 Speaker 1: you've eaten today they've used those those blends on. If 483 00:24:20,480 --> 00:24:23,560 Speaker 1: you had the tacos from our friends at Wahu's Fish Tacos, 484 00:24:23,560 --> 00:24:27,800 Speaker 1: then you've been having the different blends that they have inside. 485 00:24:27,840 --> 00:24:31,119 Speaker 1: They've got many of them. So Bill Handle, my buddy, 486 00:24:31,160 --> 00:24:33,600 Speaker 1: has been hanging out with us today. We also have 487 00:24:33,680 --> 00:24:36,800 Speaker 1: our friends from Zelman's Minty Mouth. Have you guys gotten 488 00:24:36,840 --> 00:24:39,400 Speaker 1: a chance to get yourself some of these the new 489 00:24:39,440 --> 00:24:43,159 Speaker 1: Sperimid flavor they've got here. If you are here, if 490 00:24:43,200 --> 00:24:45,639 Speaker 1: you're thinking of buying Zelmens and you're here, they have 491 00:24:45,680 --> 00:24:49,160 Speaker 1: a special special offer for you. This is you can't 492 00:24:49,160 --> 00:24:51,720 Speaker 1: get anywhere. You can't do it on the website, but 493 00:24:51,760 --> 00:24:54,240 Speaker 1: you can get five packs for the cost of three. 494 00:24:54,760 --> 00:24:57,800 Speaker 1: It's a ten dollars Discountant's great ability to get in 495 00:24:57,880 --> 00:25:00,720 Speaker 1: there and boost up your I keep them on me 496 00:25:00,720 --> 00:25:03,240 Speaker 1: all the time I have. Yeah, so it's a good 497 00:25:03,240 --> 00:25:05,200 Speaker 1: way to boost that up. But you can still get 498 00:25:05,200 --> 00:25:08,160 Speaker 1: the fifty percent off when you go to Zelmans dot com. 499 00:25:08,160 --> 00:25:10,480 Speaker 3: You know, and as you by the way, if you 500 00:25:10,480 --> 00:25:14,160 Speaker 3: get the free sample and if you do purchase Zelman's 501 00:25:14,200 --> 00:25:18,320 Speaker 3: the great show offer today or a great broadcast offer, 502 00:25:18,960 --> 00:25:21,080 Speaker 3: I want to show everybody this package of Zelmens that 503 00:25:21,119 --> 00:25:23,879 Speaker 3: I have absolutely free to me. 504 00:25:24,680 --> 00:25:28,320 Speaker 1: You have to pay for yours. Thanks first the stereo. 505 00:25:28,480 --> 00:25:30,359 Speaker 4: I just wanted to point that out, Okay, just to 506 00:25:30,440 --> 00:25:30,960 Speaker 4: let you know. 507 00:25:31,080 --> 00:25:33,000 Speaker 1: He loves free. Where did that come from? 508 00:25:33,040 --> 00:25:33,439 Speaker 4: I don't know. 509 00:25:35,160 --> 00:25:37,920 Speaker 1: I just don't you know. I mean, free is nice. 510 00:25:38,040 --> 00:25:40,080 Speaker 1: I hear something about supporting people. 511 00:25:40,960 --> 00:25:41,960 Speaker 4: I have a philosophy. 512 00:25:42,119 --> 00:25:43,960 Speaker 1: Yeah, I know. Okay. 513 00:25:43,960 --> 00:25:46,359 Speaker 3: And you can't get it free or wholesale, you just 514 00:25:46,400 --> 00:25:47,480 Speaker 3: don't need it. 515 00:25:47,520 --> 00:25:49,520 Speaker 1: Does it hurt still when you get it wholesale? 516 00:25:49,760 --> 00:25:50,000 Speaker 4: Yeah? 517 00:25:50,119 --> 00:25:52,919 Speaker 1: Or do you feel like I'm it hurts. No, it hurts. 518 00:25:53,040 --> 00:25:55,200 Speaker 1: So let me get this straight. So when you get 519 00:25:55,200 --> 00:25:58,800 Speaker 1: something wholesale, you're getting it over the average buyer, but 520 00:25:58,800 --> 00:26:00,800 Speaker 1: when you get something for free, getting it over the 521 00:26:00,840 --> 00:26:02,040 Speaker 1: buyer and the cellar. 522 00:26:02,119 --> 00:26:02,680 Speaker 4: That is correct. 523 00:26:02,760 --> 00:26:08,000 Speaker 1: Okay, I'm slowly starting to understand how that works, how 524 00:26:08,040 --> 00:26:11,240 Speaker 1: that interesting mind of view works. What has stood out 525 00:26:11,280 --> 00:26:13,639 Speaker 1: to you today, sir? As far as the eats. 526 00:26:14,080 --> 00:26:17,119 Speaker 3: You know, the tacos from Wahoo's, the fish taco, the 527 00:26:17,160 --> 00:26:23,679 Speaker 3: pecanya that's been whist makes unbelievable, and just you know 528 00:26:23,720 --> 00:26:24,520 Speaker 3: everything that pump. 529 00:26:24,480 --> 00:26:26,520 Speaker 1: The pies, all that pumpkin pie. 530 00:26:26,600 --> 00:26:28,280 Speaker 4: Right, it's incredible. And they have inside. 531 00:26:28,280 --> 00:26:30,880 Speaker 3: But a lot of people don't know about Wildfork is 532 00:26:31,119 --> 00:26:32,760 Speaker 3: they have a lot of side. I mean, they're known 533 00:26:32,800 --> 00:26:37,400 Speaker 3: for their beef, they're known for their meats. The desserts 534 00:26:37,560 --> 00:26:40,160 Speaker 3: are incredible. They are the best cheesecake ever. 535 00:26:40,240 --> 00:26:43,439 Speaker 1: And that garlic bread too is phenomenal. So I always 536 00:26:43,440 --> 00:26:45,560 Speaker 1: say it is think about these things for the holidays. 537 00:26:45,600 --> 00:26:48,400 Speaker 1: We come back. We got another hour with you here outside, 538 00:26:48,400 --> 00:26:51,560 Speaker 1: come by say hello. We're in Laguna Negal on the 539 00:26:51,640 --> 00:26:56,879 Speaker 1: corner of LAPAs and a Liso Creek Road, here at 540 00:26:56,880 --> 00:26:59,280 Speaker 1: the Wildfork Foods. Come on and buy and say hi. 541 00:26:59,400 --> 00:27:02,479 Speaker 1: We'll be back more. It's the Fork Report on Neil Servader. 542 00:27:02,560 --> 00:27:07,320 Speaker 1: This is KFI heard everywhere on the iHeartRadio app. You've 543 00:27:07,320 --> 00:27:09,560 Speaker 1: been listening to the Fork Report. You can always hear 544 00:27:09,640 --> 00:27:12,360 Speaker 1: us live on KFI AM six forty two to five 545 00:27:12,440 --> 00:27:17,000 Speaker 1: pm on Saturday, and anytime on demand on the iHeartRadio app.