@ForkReport | Hour 2

Guest- Steve Dolinsky of Pizza City fest- the event takes place at LA Live, April 27 + 28. 

Episode Transcript

(00:00):
You're listening to The Fork Report withNil Savedra on demand from KFI AM six
forty KFIM six forty live everywhere onthe iHeartRadio app. Boy, are you
lucky? This is the Fork Report, all things food, beverage and beyond.

(00:20):
We come together for three hours everySaturday to celebrate food. What a
sucky job, I got right.We just come together, knock all that
heavy stuff, the news, allof those things aside, and have sanctuary
to celebrate just what makes life worthliving? Am I right? And there

(00:44):
we talked about Pizza City Fest whenit came to La. It's coming back
at La La Live April twenty seventhand twenty eighth, and the pizza stud
himself, Steve Dolinski, is heretoday. This is a journalist who took

(01:07):
everything in life, his kosher home, his there in Minnesota, all the
foundation that makes him who he is. And he said, you know what
I'm gonna do with everything that Iam. I'm going to find the best
pizza in Chicago. The fund ofexperience is going to do something purposeful and
good and then a lifelong and venturethat brings him to the Pizza City Fest.

(01:33):
I'm traveling and bringing it here backto Los Angeles, and he brought
fred Eric with him from fred sixtytwo and of course pie La. They
got pizza here. You couldn't wantanything more than that. Welcome to the
show, gentlemen. Hey, let'spop those mic sun. Thank you so

(01:53):
much. Great to be here.Excellent. I wish your listeners could see
your shirt. You're really rocking thepizza. Same buddy. This is my
love for you guys. Love itokay, excellently. I'm wearing my pizza
shirt today. Little pizza pie orDorn's my entire figure. And trust me,
it's a lot to Adorn and Ilove pizza. Who doesn't. What

(02:15):
is it to you, Steve?What? What was the magic that made
you? You know, your journalisticbackground, all of these things cramming into
this love of pizza. It happenedabout seven years ago. It was right
after the famous John Stuart rant onThe Daily Show about Chicago pizza, which
he got a little bit wrong inthat he was referring to deep dish,

(02:35):
but he was really showing a pictureof stuffed pizza. A lot of people
leave it in Chicago, don't realizethere are two different styles. And so
I said you know, I'm tiredof this sort of misinformation, these urban
myths about Chicago pizza. We don'tall eat above ground outdoor pools or boat
anchors or Lasagni's in our bread ballsas they like to call them. You
know, we have a very gooddeep dish. It's a different style.
We have a lot of good tavernstyle thin which doesn't really exist on the

(02:58):
West Coast, which I'm going tochange as we continue to do Pizza Fist.
But I wrote a book about sevenyears ago about pizza in Chicago,
and then I had started a tourbusiness and that led to a podcast,
and that led to this festival inChicago in twenty two, and then we
did one, and then I said, you know, where else can we
do besides Chicago. I'm not goingto do New York because that's just that's

(03:19):
its own universe. But I sawevery time I came out here to visit
friends, I saw more and morepizzeries popping up, especially post pandemic.
A lot of guys made that pivotin twenty twenty, and I thought there's
something going on out here. AndI'd seen La Times had written about it,
and Eater had written about it,and as I kept discovering more and
more places, I thought, thisis a great place for a festival.

(03:42):
And the nice thing about doing afestival in LA is that, you know,
you bring everybody together in one placefor two days. You save people
a lot of driving because I know, I don't want to go from Santa
Barbara to San Diego, this iswhere I curated this from, you know,
or even out to Corona. Imean, they're just there's oh many
places in LA to go to visitto try to great pizza, but most

(04:03):
people in LA stay in their zone. They stay in their silo. Like
if my friends who live in ManhattanBeach, they never go east to the
four h five, right, andthen my friends in Glendale, you're not
gonna go that far west. We'renot gonna go to Venice. So like,
I'm gonna bring everybody together. Andthis is why Pizza City Fest does
so well. I think in LAwhile we sold it out last year,
and I think while it'll sell outagain this year, oh no doubt about

(04:26):
it. There's just there's something.Plus, pizza is a wonderful thing to
bake in person or to make onthe grounds of somewhere. Yeah, and
that's an important part of this event. We ship in the ovens. So
these ovens are mar Forny's. They'recoming in cross country from Maryland. Francesco
mora Is, I mean, he'sreally a mensh among men to ship.

(04:47):
We're gonna have eight electric ovens.We're gonna have two wood burning ovens,
because of course some pizzaias insist onhaving a wood burning oven even though the
electrics get really hot. But placeslike Pisana and donmy Cala will have their
wood burning ovens. And you aregoing to see these pizzas baked fresh right
in front of you, and youknow as well as anybody having a fresh
baked pizza, that's how you're supposedto eat it. I don't do a

(05:09):
lot of carry out or delivery athome, even I want to have that
pizza five minutes out of the oven. It is magic, pure magic,
not only the smell, but thetexture everything. And it's like if you
go to regions where you actually findcinnamon bark and there and it's fresh and
it doesn't have to travel to theUnited States. It's different. It just

(05:29):
is different when things are in thatmoment and it comes right to your table,
ye and your face. But thereis something about pizza. Chicago is
one of those funny things because,as you said, people from Chicago aren't
having that stuff on the daily.They're having the thin crust. They're having
thin for exactly, and people don'tknow that because they don't even know that
that exists in Chicago. They're startingto This past year New York Times cover

(05:54):
story in the food section was allabout tavern style, Esquire Magazine, Bloomberg.
They're starting to come out of thewoodwork now and I'm getting asked requests
for interviews. Steve tell us aboutthis. We've never heard of this tavern
style thin Chicago thin they call it, and it's been around since the thirties.
I mean, it's really the originalChicago neighborhood put break it down.

(06:14):
Yeah, So in the old days, the bartenders, because Chicago is a
city of seventy seven neighborhoods, andso every neighborhood as a tavern, and
you'd stop at the bar on theway home from work, and they realized
they would typically serving something salty toget you to order more beers. So
popcorn was the thing in the twentiesand thirties, But then as technology changed,
you wouldn't need to have a woodburning or a coal fired oven anymore.

(06:35):
In the forties, you could doan electric or a gas fired oven.
You could lower the temperature, youcould bake a little bit longer.
You could make these thin, crispypizzas, and they would cut them into
squares, so perpendicular squares, andthey'd pass this around the bar as a
freebie, and you put a littlesquare on a cocktail napkin and that was
your snack. You'd have two threesquares and then go home and have dinner

(06:55):
with your family. But eventually,post World War two, it became a
meal where someone would just say Iwant to hold pizza, I'll take it
to go, or I'll eat ithere. Places like Home Run in near
Kumiski Park were bars that served thesetavern style pizzas, and then in nineteen
forty seven became a quote unquote pizzaia. But this Chicago thin or tavern style
is ubiquitous. It is all overChicago. Most Chicagoans will say they grew

(07:18):
up with that style of pizza,whether it was a Rilio's on the far
South Side or Barnaby's on the fourNorth Side. That's Chicago style pizza nineteen
forty three. You've got deep Dishat UNO's and then later duets, but
again only a handful of places doingthat, and then stuffed comes along in
seventy one, so that's kind ofthe Johnny Come Lately. That's where there's
two layers of dough and then ontop of that second layer is the sauce.

(07:42):
That's the above ground outdoor pool,that's the boat anchor, that's the
lasagni and a bread ball. Butdeep dish traditionally is a a quite a
thin crust, thin bottom dough that'squite crispy and firm. You can pick
up those slices with your hands.The dough only goes up about halfway in
those deep pans. So it's verydifferent stuffed. Yeah, and they're all

(08:03):
magic in their own right. Yeah. Yeah, they all have in other
place. But you can only havea slice of stuffed like per day probably
or per week, and it's notsomething you bring out cold the next day
out of the fridge or you know, and you got to wait forty five
fifty minutes for it to get tothe table, and you're you know,
you've got a couple of beers,a couple three beers, and you by
the time that thing makes its wayto the table. But I want this

(08:26):
event eventually. I mean next year, hopefully we'll see a couple of tavern
fins in southern California. I wantthem to be here because we don't have
any representation at this event for amidwestern tavern style with thin pizza. But
I'm trying to change that. It'sgoing to happen at some point here.
That's awesome. And of course,you know Fred, you've been on the
program before when we talked about Fredsixty two and my love for that location.

(08:50):
I'm on the eastern side of LosAngeles myself, so that's, you
know, one of the places I'vealways loved. It was one of the
first places that I brought my nowseven year old son. My wife and
I brought him there and it wasjust a wee one. Tell us about
pie La, p I l Aand the magic behind this because we're gonna

(09:11):
taste it when we come back.Oh, you're gonna love it. So
pi La is it's my ode topizza. And what I did is I
was working with a guy from Detroit, David Sandfield, who has pitfire pizza,
and during the pandemic, I startedto do these pizza parties and I

(09:33):
was inviting some of the other chefsthat I knew to collaborate with me.
You know, massa Japanese cheff,a Kreen chef, and we're making all
these high bred you know. SoI kind of connected it the same way
that Detroit makes assembly line cars.In la we like to customize them.
Oh yeah, right, So theseare all custom pies. And I worked

(09:56):
really hard to make this dough.It's made partly with a sprouted flower so
it's easier to digest, it's notso heavy, and we use a kombu
water. There was a guy inthe eighteen nineties who realized that if you
tried seaweed and put it into abroth, it became It created umami,
the sixth sense, which is this. It's like if you were playing a

(10:16):
piano and you played one note,it's one thing, but that the kombu
would make a cord, it wouldmake a Harmony's a way of saying,
look at you, you freaking poet. And so this is is an umamified
pizza dough, super tasty. SoI brought you a little bit of the
dough so you could just taste thedough itself. It's ultra light, it's

(10:37):
ultra airy, and and I havea great time. I love it's a
seventy two hour cure. I loveworking with the dough. It's super lively
and it's just beautiful passion. Okay, we're gonna take some get some news.
Then we come back and I'm goingto shove my entire face into that
box. Excellent, you know,I'll explain to you what this other pizza.

(10:58):
Oh my gosh, it's great.It looks sexy as hell. We'll
come back, we'll taste some ofthat as we talk about, of course,
the City Pizza Fest coming to LosAngeles. Pizza City Fest coming to
La Live April twenty seventh and twentyeighth. Get tickets now. It will
sell out, It just will.We have a love for pizza. California

(11:20):
is unique in the fact that ourpizza brand is really a culmination of a
bunch of different styles of pizza andcreativity. So having them come together like
this is a special, special opportunityto taste California. All right, don't
go anywhere, We'll be back.Kaf I am six forty Live everywhere on

(11:43):
the iHeart Radio app. Hey everybody, is that Ill Repute? Yeah?
Look at that? Look at mepulling that out. You know. Funny
story. Ill Repute actually recorded oneof their CDs in my mom's home.
It's a long story, just afun fact. Great guys, great band

(12:05):
out of the Nardcore Auxnard punk rockscene back in the day. See you
come to find out about food andyou learn a little bit more. KFI
AM six forty live everywhere on theiHeartRadio app. Hey everybody, it's the
Fork Report on Neil Savedra. Happyto be with you on this beautiful Saturday
as the clouds have kind of partedways and moved out. Still a little

(12:26):
chilly, got some snow in themountains, and it's been nice to have
this wet spring kind of giving usa little bit of weather here in the
Southland. And right now chatting withtwo guys that you got to know if
you haven't met fred Eric. Heis from fred sixty two, a joint
that on the eastern side of LosAngeles there in Los Felice. Those feelis

(12:54):
is you know Staple place that mywife and I've been going forever. Pi
La also now, so just agreat food, great guy in spirit.
Kind of got this wonderful spirit abouthim. I said that he's like a
wizard. He comes across as thiswise guy that loves food and enjoys everything
about it, and I always lovelistening to him talk food. Steve Dolinski,

(13:18):
who is putting together this massive event, the Pizza City event Pizza Cityfest
rather Los Angeles at LA Live Apriltwenty seventh through the twenty eighth. You
can go to LA Live dot comPizza Cityfest LA to get tickets, or
simply you can go to the PizzaCityfest dot com Pizza Cityfest dot coment buy

(13:43):
tickets there for the Los Angeles eventcoming up near the end of this month,
So make sure you get that.But just what a story Steve's got
about his own path through the culinaryworld. From two thousand and three through
twenty twenty one, he was thefood reporter at A He's seven there in
Chicago. It's the number one newsstation out there. Little something we have

(14:03):
in common, right, except that'syou know, TV and all. So
he has to be handsome. Igotta cumb my hair. Yeah, I
come in here. I don't evenhave to have hair. But really it
referred to the moniker as the hungryHound is somebody who uses his culinary and

(14:26):
journalism chops to really find out whatis at the heart of good food and
putting together these things. So we'relucky to have them both on the show
today. I've got some wonderful pizzain front of me. Fred, Why
don't you tell me a little bitabout what I'm about to eat here?
Okay, first of all, ifyou pick up a slice of just the
dough first, Oh, just tolook at how aira it is. Look

(14:48):
at that? I turn it aroundthe other way. Wow, what is
so? Fred's going to be atPizza City Fest, by the way,
on Saturday, April twenty seventh,He's going to be finishing him off live,
I think. And there's little impingerof him, Yes, Italian pinchrub.
And there's some chili crunch we makethat is really good on that and
some olive oil you can put inthere. All of Fred's pizzas are named
after cars. So this is thesixty two Coofax Ta Bird. You name

(15:11):
this in honor of Sandy Kofax,Right, Sandy Cofax. Yeah, it's
a pist so basically, we takea pistromi meat and we take four chilis,
we crush them, we put itaround it, we roast it,
then we soufeed it and cook itfor seven hours until it's tender. And
I've never had a dough like that, right, light pizza or otherwise.
That's why this pizza is so special. It's light, it's area, it's

(15:33):
got that combo water gives you thatlittle roundness that umami characteristic. He also
sprays it with a bit of Kombawater before he bakes it. So this
to me is a very la pizza. It has an elegance to it on
the French side, almost like alaminated dough like croissant, almost in that
airiness, that kind of lightness toit. And then it has this crazy

(15:56):
wonderful outer shell of a little bitof a crust and a chew and a
bite to it that's toothy. Butyou get in the center and it's pure
cloud. And it abides by myrule in pizza, which is OBR,
which is optimal bite ratio. Soyou want to have equal bites of crust,
cheese, sauce topping. Typically you'renot getting a mouthful of any one

(16:18):
thing, and you're getting kind ofequal mouthfuls of everything. So that that
spice pistromi, the onion and cabbage. There's a little bit of mars capone,
spicy honey, right, caraway,caraway seed ry facaccia. You know,
Fred, you say this, thisis a Cofax thing, but I
think of the number nineteen at Langersa little bit, right. Yeah,
Well, you know, because weare ironically enough. Our our tagline is

(16:45):
forkough, eat it with your hands, like it, and it kind of
rides that line between Sicilian and Detroit. Right there's like it's it's a square
pie. It's done in a smallsquare pan, but it doesn't have that
cheese he burnt caramelized freco like inDetroit, but it does resemble a Sicilian.
So we do two styles right now. We do what we call West

(17:07):
Side or style, which is oneof these which doesn't have the frico,
and then we do the East Sider, which is has the frico. But
our frico is golden, it's crispy. It's spent months finding the right cheese.
For people that don't know the magicof the wall climbing cheese, explain
what frico is because people think thatyou're you're cussing this whole time. Okay,

(17:30):
So in the Italians make a caramelizedcheese that goes onto the pizza.
In Detroit they put it around theedge depending on I mean, you could
go online and you could just lookat any of these Detroit Pizza rhas most
of them. Burn the cheese it'sblack. Ours. You could go on

(17:52):
our website or Instagram, it's golden. It comes out crispy. That's what
I want to have. It givesyou that text contrast you have right,
you mentioned soft chewy in the middle. You have a crispy edge, which
is nice. People like that.It's like a cheese cracker almost on the
side. Yeah. So if itlike a cheese crisp or you know,
often done with a parmisan o rigianoor something like that, that just gives

(18:17):
that extra crunch to something quite magical. This is really kind of hard to
place. I mean, you reallycan't compare it much to anything I've ever
had. No, there's nothing likeit. I also like the undercarriage.
Take a look underneath that's sort ofthree shades of brown. You know,
you want to see a couple ofsome coloration there. You don't want to
just see blonde. I want tosee that it's been baked, you know,

(18:38):
thoroughly. So it gives you thatChristmas to counteract that sort of soft,
chewy ficaccia middle. Absolutely, soit's not it's not your traditional leoparding
that you'd think about. This issomething different. So it's more. It's
a little more Jason Pollock, Ithink it just is. But it's really

(18:59):
neat. It shows the pattern ofthe crust, like you were talking about.
It gives you the different layer that'sgonna be the crunchy layer. You're
gonna have a slightly softer layer nextto that a little lighter and then the
lightest in the center. This doughis it really? You have to go
and to pie La and actually havethis to understand it. Currently we're in

(19:19):
downtown lay on a Harlem place.It's an old jazz alley, but we're
going to be opening this year onSunset Junction on Hyperion and Sunset Boulevard with
a big outdoor patio. We're goingto be doing what I'm calling I'm going
away long, guys. I'm sorryI wasn't looking at the time because I

(19:40):
was in a little bit of heaven. Can you stick around and let's talk
more pizza into it? I absolutely, we'll get back. Sorry about that,
Sam, I wasn't even looking atthe clock. You're listening to The
Fork Report with Nil Savedra on demandfrom KFI AM six forty KFI AM six
forty live everywhere on the iHeart Heyeverybody, It's the four Report, all

(20:00):
Things Food, Beverage and beyond BeyondBeyond. Yeah, we can't. They
don't. They don't pay for effectsaround here, So I got to do
it myself, and I'm happy todo it. Neil Savadri at the Helm,
your friendly neighborhood folk reporter, happyto be with you today with two
gems of the human beings here,Steve Dolensky, food journalist and all around

(20:22):
food nut good guy digs Deep hasthat journalistic instinct that's not me. I
come in, I celebrate food,so I celebrate. I love the people
that come in here and teach mea thing or two about a thing or
two of course. Uh. Rightbehind him coming in with with the pies

(20:42):
themselves, is fred Eric of fredsixty two fame and now pie La putting
another joint in on the eastern sideof Los Angeles soon. So coming to
Sunset you can, can you makesure Fritz mike'sun there you go Sunset Junction,

(21:03):
which over the Yeah, we're gonnahave a huge rooftop dining picnic area
where we're going to fly heights onthe weekends. Of course you are Fred.
That makes total sense, tracks onehundred percent, Sir, expect nothing
less from you, You wickedly,bizarre and wonderful man. You So this
this magical Facatcia concoction here that youhave as the dough is just really lovely

(21:26):
like nothing else I've ever had.It really stands on its own. That
pizza in this particular case was thesixty two Colfax tea bird is magical.
It's just a magical eating experience withthe coleslaw on there cutting through the fattiness
of that cheese. And I thinkit's important, you know, we talk

(21:47):
about like different styles of pizza inLA. When we you know, we
curate this from Santa Barbara to SanDiego. You want to see different styles,
you know, so many of thestyles I think in LA there's a
lot of pop ups and a lotof collabs and people doing it out of
a trailer or a truck and alittle wood fired oven, and that's great,
but you know, I think Iwant to show people something else,
a Sicilian. Like there's a guySteve Petromale. Every Friday he works out

(22:08):
of a church parking lot in marVista and he does his regular thin sour
dough, but he also does abeautiful rectangular Sicilian. Not unlike this,
not with the kombu like Fred has, but similar. You're going to see
that on Saturday. You know you'regoing to see Hot Tongue does a Sicilian
pie, a tomato pie reminiscent ofsomething on the East Coast. I want

(22:30):
people to see different crusts because Ithink that's what makes pizza interesting. You
know, it's the toppings, Yes, are creative, but I want you
to see sourdough. I want youto see an all natural starter, maybe
somebody using commercial yeast. There's guyslike at Hail Mary and Atwater Village he
uses four types of flour and anall natural starter. So very interesting range
of styles. I think that's importantto see each day, and each day

(22:52):
we have twenty different pizzerias, soforty over the two days. Now,
what Steve is talking about is theevent that's coming back to Los Angeles.
It's Pizza Cityfest dot com. PizzaCityfest dot com. This is for the
Los Angeles one coming up at theend of this month, and it really
we talked about it last year.It's a no brainer. I've joked about

(23:17):
wanting to do a pizza fest fora long time. The name is a
passion of the crust. Yes,so it's something we talked about on the
air a thousand times. We've talkedabout doing it. There's interest. People
get a little nervous about the name, I think. But so when you
guys came along and I'm like,thank God, somebody is doing this right

(23:37):
in Los Angeles bringing it. CanI put something in there. I was
there at the last one, andthe really nice thing is they don't over
crowded. The people get into thelines, they get their pizzas quickly,
they get around. It's not likeone of those ones where you're standing in
line for an hour. They're cramminghuman They definitely keep the quantity down and

(23:57):
there's a great great bunch of pizzas. Yeah, Judo pizzas, Tudos and
Tribute from San Diego and Hot Tongueand Fire in the Wood and I mean
just a triple beam from Echo Parkand just on a secret pizza. There's
just so many great people that aregoing to be there this weekend. Yeah,
now, twenty seventh and twenty eighthof April, I should say,
yeah, But that weekend, it'sgoing to be a magical weekend. I

(24:18):
looked at the curation of the listand you know what, we're up against
the clock. One more segment,you guys stick around, sure, all
right, one more segment with theguys. You know I love talking pizza.
But I can't say this enough.If you're interested, don't wait.
Get the tickets now. Get yourtickets at Pizzacityfest dot com, Pizza Cityfest

(24:40):
dot com. It's at La Live. So it's out here in Los Angeles.
I know, we got a lotof listenership throughout southern California and beyond.
Make a day trip of it andenjoy yourself because this is the type
of thing that is where you canhear the fact, you know, coming
in hot and strong with the bestof the best. Is You've got Steve,

(25:02):
who knows his stuff, is notafraid to say what he doesn't like,
what he does like. He's curatingthis for the people with actual taste
buds. So this is the timeto get up and to do this two
day event. Get your tickets atPizzacityfest dot com Pizza Cityfexfest dot com.
We'll be back with more, sogo no where. Neil Savandra with The

(25:25):
four Report KFI AM six forty liveeverywhere on the iHeartRadio app. Hey everybody,
it's the four Report. I'm yourfriendly neighborhood fork reporter Neil Savedra.
How do you do? You canhear me here every Saturday from two to
five three hours of celebrating food,and then Monday through Friday, I'm now
a part of the morning show,so I get to hang out with Bill

(25:47):
Handle every morning Monday through Friday fromsix am to nine am, just before
Gary and Shannon come aboard and justafter Amy King and wake Up Call.
So check us out there. Ihave a good time with him every single
day. Also, don't forget,we're going to be broadcasting live from our
friends at Wendy's there on Route sixtysix in Glendora coming up on the twentieth,

(26:15):
so we'll be out there and SimonMajumdar from the Food Network. My
good buddy, Simon Djumdar is goingto be out there with us talking about
his newest season of his podcast,Eat My Globe, and it will be
a good time had by all.By the way, that was a little
bit of social d there, MikeNess, God bless him. I know
he'd been battling cancer. I'm notsure where he stands on that. But

(26:37):
he got the key to the cityjust this past week there in Fullerton,
and I thought that was very,very cool, so wishing him the best
and good things looked a little thin, so I'm hoping he's okay from what
I saw. Right now, we'retalking about an event coming to town at
the end of this month, Pizzacityfestdot com. Pizzacityfest dot com and if

(27:00):
you want to get tickets, getthem now sold out, it will sell
out. I know that there canbe sticker shock and these events sometimes,
but Steve, I want to wantyou to explain a little bit about what
you know, what it is,you know what you're paying for, Steve
Dolinsky. You can find out moreabout that. Yeah, I don't like

(27:22):
going to festivals and getting nickel anddime. You'll pay thirty forty bucks to
go to the event, and thenI got to pay fifteen for a cocktail
and twelve for this plate of wataco whatever. So we we've always wanted
to do this and we've done itsuccessfully, I think in LA and Chicago.
One price. You know, thisis one hundred and twenty five dollars
event. But it's unlimited pizza,as I said, twenty different pizzerias each
day, and then unlimited drinks,so cocktails, wine, beer, soda,

(27:47):
what have you. It's all includedin the ticket price. Plus we've
got sides and sweets. So forexample, on on Saturday, Ronan from
fair Fact Fairfax District is going tobe there with Caesar salad. Laid Cookies
from City is going to be there. Levan Cookies from Larchmont is going to
be there. So we're gonna haveThere's a great Middle Eastern ice cream place
in Pasadena that started at Smorgesberg calledkin Rose Creamery. They're going to be

(28:11):
there. I mean sweet Rose Creameryfrom Santa Monica is going to be there.
So again all included with the pizzaand the drinks. It's one twenty
five. I think that's a gooddeal. And these are many people that
you've heard on the program as well. We support local here. It's a
big deal to us. I've toldyou a thousand times. If you don't
go to these events, you don'tsupport local, they go away. And

(28:32):
then you hit me up and sayhow come this event isn't going on anymore?
And it's like, well, yougot to get out there and you've
got to support them. And Iwill tell you, Steve is no joke
the curation of this event. Iwas checking it out a month or so
ago looking at the lineup. Thisis the real deal. Anybody partaking.

(28:53):
Of course, fred Eric is withus as well from PI LA P I
L A and just want to throwin a special stuff. It's a great
it's a great people watch too.It is a great lot of how do
you get time to watch people wheneverybody's watching you? Please tell me that,
fred I will tell you I camethis second day as well. Ah,

(29:17):
so the people watching the next time, like people come in costumes like
full pizza outfits I'd seen and justyou know crazy stuff. People are really
into pizza. So all the nerdscome out, but then all the fifty
hours. I didn't even mention theeducational component. Neil, this is important.
You know we do. Part ofour pillars are sort of illuminating,
you know, the little mom andpops. We educate people about pizza and
we donate. So our partner againthis year is SEACAP Careers Suit Culinary Arts

(29:40):
Program. Yes, been on theshow many times. They're gonna get a
ten thousand dollars donation from us.So the educational part though, we have
panels and classes to each day.So for example, Danny Holtzman from Danny
Boys Pizza Downtown on the show manytimes. He'll come and talk about how
to rev up your home pizza game. We've got the dough whisperers, Tony
Gemgiani from San francisc Daniel Audt fromPizzana, and Sarah Minic from Portland,

(30:03):
Oregon. Lovely is fifty to fifty. She's coming down to talk on a
panel. I mean really interesting andeducational, so not just for pros,
but for amateurs too. The funnything is you mentioned Danny that you and
Danny have done something that doesn't oftenhappened to me, and that's that you
both made me late for breaks becausewe got we started talking about pizza going
down there, and I forget toeven look at the time. So so

(30:25):
sorry, yeah, no, likeI get so deep into that. All
right. Well now we're hard upagainst the clock, gents, and I
know you've got tons of things todo. It's it's great to have you
in studio, okay, Fred,It's great to see you again, buddy.
This is magic and I'm looking forwardto the event. I know people
are gonna love it. I getthe four report stamp of approval on this

(30:47):
big time. Pizza Cityfest dot comPizzacityfest dot com Los Angeles is coming up
on the twenty seventh and the twentyeighth grip yep, so it's coming sooner
than you think. If you wantto support this event, get there.
The two day event is at LaLive. It's worth a day trip if
you're coming from OC or surrounding,even Riverside or some of the surrounding place.

(31:10):
I know we got a lot offans out there in San Diego.
Quick Mention noon is VIP for onehour and then one to five is general
mission okay, and it's a legitVIP experience yep. Separate area, swag
bag one hour expert, one hourto yourself. Wow before before everybody's pay
for that, just in life.Just one hour to myself with pizza yep,
and the mirror that's getting weird.Thanks for coming in. Thank you,

(31:33):
nice to see you. Check thatout. We'll be back with more.
My buddies from Disavos are coming in. Why because not only do they
have some of the best tacos inthe Southland and beyond, they've got breakfast
burritos now and you need to tastethem, or at least hear me taste
them. So go nowhere. Thisis the Fork Report KFI and KOSTHD two

(31:55):
Los Angeles, Orange County. You'vebeen listening to the Fork Report. You
can always hear us live on KFIAM six forty two to five pm on
Saturday, and anytime on demand onthe iHeartRadio app