October 12, 2024 • 29 mins
Manhattan Beach Food and Wine starts at 6pm today.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app.
Speaker 1 (00:07):
How do you do?
Speaker 2 (00:08):
We are broadcasting today at the Manhattan Beach Food and
Wine event. Just a gorgeous day, perfect day.
Speaker 1 (00:16):
For an event like this.
Speaker 2 (00:17):
It's actually going to start at six o'clock, so we
get the opportunity to engage and connect with chefs and
participants today and what a great day it is. Right now,
I want to introduce you to Chef Chris is Is Stagliano. Yes,
sir Stagliano from Lonely Oyster, Welcome to.
Speaker 1 (00:36):
The fore Purport.
Speaker 3 (00:37):
Yeah, welcome, Thank you.
Speaker 1 (00:38):
This is awesome.
Speaker 2 (00:39):
So have you done events like this before where you've
been out and had to cook for crowds of people
coming through.
Speaker 3 (00:48):
No, sir, actually it is my first time. Actually, so
you're excited, Yes, very excited.
Speaker 2 (00:52):
It's got to be a thrill for a chef, no
matter how long you've been doing it to.
Speaker 1 (00:56):
Be able to see people eat your food.
Speaker 3 (00:58):
Yes, usually for me, I'm in the back of the house.
So this is a great opportunity people's experience with enjoying
the food.
Speaker 2 (01:05):
Yeah, it's something you know, after the pandemic, some of
the chefs that would come on the show would tell
me that they were brought to tears seeing because it
was all takeout.
Speaker 1 (01:17):
Yeah, so they.
Speaker 2 (01:17):
Didn't get to see that. So at Lonely Oyster, is
it an open kitchen concept? Tell me about it?
Speaker 1 (01:24):
What is it?
Speaker 3 (01:25):
We're not an open kitchen. Our raw bar is so
you're able to sit at the bar basically choose any
of the ten variety of oysters that we always have
in house. They are fresh oysters brought in weekly, farm
to table. Basically, our head chef has a direct connection
with the farmers and then we just bring them in accordingly.
Speaker 2 (01:47):
So in a raw situation like that, what's the chefy
part of that? When you are dealing with raw oysters?
Where what's your placement in that as a chef?
Speaker 1 (01:59):
Well?
Speaker 3 (02:00):
Checking its quality consistently. Every oyster is different, so to
open each oyster is very important. Checking the quality of
each specific one to make sure each gets each guest
gets the highest quality version of it, not to just
expect it to be fresh all the time. There are
points of you know, it's it's live products, so you
(02:21):
have to constantly be on top of it.
Speaker 2 (02:23):
Yeah, I imagine, and I don't think most people would
think about that. Yeah that even when something is raw
or not, they think of, you know, chefs as cooks
and yare, but ultimately you are curators of ingredients quality
and you have to be able to eye those things
and understand the product, you know, in every way possible,
(02:45):
and then marrying it with sauces or koutman or whatever
things like that. What are some of the things that
some of your favorite things that go with oysters flavors?
Speaker 3 (02:56):
What I would say, citrus, a lot of acid. I
love that the parent of the salinity from the ocean,
so acid goes very well with that. The oyster. We
have a variety of sauces from the cocktail Manion cocktail
sauce is different, Calabrian chili's, things of that nature.
Speaker 2 (03:13):
What is something that let's say somebody goes to a
place and I'm not talking about your place, lonely oyster,
but they're just wherever they are, they go and they
stop and they get oysters, and they're fresh oysters, raw oysters.
What would you tell them to look for? What's that
chef's eye to make sure that they're getting a quality product.
Speaker 3 (03:34):
Well, my suggestion definitely would be smell. It should smell
very fresh like the ocean. If it doesn't have that
scent behind it, then it's probably not as best to eat.
Speaker 2 (03:44):
Yeah, people don't understand that that that oceany briny goodness,
that freshness like standing by the sea, is different than
a fishiness or a seafood y smell.
Speaker 3 (03:56):
Yes, very big difference again. Right when you pop it
open as a very bright fresh smell to it smell
like just like the morning ocean. When they go it's
quite the opposite. It's a very very foul smell. So
you'll you'll know right off the bat.
Speaker 2 (04:10):
That describes me too. Yeah, you got to you know
the difference a little bit. I'm just saying maybe I
shared a little too much there. So what are you
excited about today?
Speaker 1 (04:21):
Chef?
Speaker 2 (04:22):
You're saying, we're talking with a chef, Chris Stagliano, and
he was saying, this is his first event off the air.
Speaker 1 (04:30):
So I asked him the question. He goes, Yep, this
is it.
Speaker 2 (04:33):
What are you hoping for? What are you serving today?
And what are you excited for? Attendees of the Manhattan
Beach Food and Wine event to experience today.
Speaker 3 (04:43):
Well, one thing I've noticed that a lot of people
aren't used to accustomed to getting fresh oysters. Sometimes places
can have them up to a month, you know, even
though they're not supposed to. But what do you mean,
how are they They're stored in under eyes and stuff
like that. But with us, within a few days, we're
constantly moving through them, you know. But I guess what
(05:04):
I'm trying to say is like with people trying them
fresh like this, like literally from the farm two days ago, yesterday,
even flown in like that type of quality of freshness.
A lot of people aren't accustomed to that. So I'm
excited to see people get to try fresh PopEd oysters.
Speaker 2 (05:19):
You know, there was a day in ancient history where
spices and things were like we're like gold literally because
it was so hard to get them from one point
to the other. Nowadays, as a chef, you've got to
dig the fact that you just said, hey, yeah, I
can have flown in. Yeah, the tech is there to
get stuff from the best stuff from all over the
(05:40):
world overnight, so you can give that to your your patrons.
Speaker 1 (05:46):
And people that come in.
Speaker 4 (05:47):
Yeah.
Speaker 3 (05:47):
Yeah, that's why definitely today we're gonna have smoked muscle,
I mean yeah, smoked Hollander muscles and two type of
varieties of East Coast oysters. Again, all going to be
fresh PopEd, so you know, so people get that experien
of the fresh open oyster.
Speaker 1 (06:01):
Hey, who doesn't like to be freshly popped?
Speaker 2 (06:03):
Yeah?
Speaker 1 (06:03):
Yeah, I heard that. I heard that, all.
Speaker 2 (06:08):
Right, Chef Chris, Lonely Oyster. How can people find it?
Speaker 3 (06:12):
You can go online the Lonelyoyster dot com as well
as our Instagram page, The Lonely Oyster. And if you're
just trying to come out to the Echo Park, we're
off of thirteen twenty Sunset Boulevard.
Speaker 2 (06:25):
Yeah, easy to find, a great location, not far off
of the freeway. Sure, so you're you're good to go there,
Lonely Oyster Chef Chris, thanks so much, pleasure by. It's
a real pleasure to meet you. I'm excited for you.
I know these events are they're a rush. Yeah.
Speaker 3 (06:41):
Yeah, you're gonna have your please come buy it later,
you know, and come home some oysters you.
Speaker 1 (06:45):
Know, we'll do please. Thank you.
Speaker 2 (06:46):
Nice to meet you, all right, Lonely Oyster. Lonely Oyster
in Echo Park or Echo Park if you're from the
neighborhood and go in and enjoy. All Right, it's the
forker Port as we broadcast live from Manhattan Beach Food
and Wine.
Speaker 1 (07:01):
We'll be back with more.
Speaker 5 (07:02):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (07:08):
Yes, why am your friendly neighborhood Fork Reported, Nil Savedra.
Speaker 1 (07:11):
How do you do? Happy Saturday to you. It's a
lovely day.
Speaker 2 (07:15):
We're here in Manhattan Beach at the Manhattan Food and
Wine event and it's just beautiful, slight breeze. I'm looking
out at trees from our little cabana here on on
just looking over everything. The event doesn't start till six,
so we've got this great bird's eye view of everything.
As a matter of fact, I can look right across
(07:36):
from us right now to the gentlemen we're going to
be talking to about the beverage that is going to
be served not but fifty feet away coming at six o'clock.
It's Rob Levy, right, Yes, Rob Levy from it Knox
and Dobson. Yes, Wow, this is this is a stunning
looking bottle.
Speaker 1 (07:56):
Night.
Speaker 2 (07:57):
Love a good spirit, love a good cocktail, But I
love a good bottle too. And I love the marketing.
This is really nice, a little a little old school,
a little modern. The bottles adorable man, look, thank.
Speaker 1 (08:12):
You, thank you.
Speaker 6 (08:13):
It kind of goes back to that probiation area era apothecary.
Speaker 1 (08:17):
Look.
Speaker 2 (08:18):
Yeah, it just does this really cool vibe if it
clean lines but super inviting. This year it says improved
whiskey cocktail.
Speaker 1 (08:29):
It's got Rye in here.
Speaker 2 (08:30):
I'm a big fan Awrye like that cream, that clean,
kind of crisp edge to it, that that kind of
cleans the palate as it goes over like that. You
got Martinos liquor in here, which is fantastic. I mean
that just Mary so Well in the bitters here. So
(08:52):
tell me, tell me about yourself, tell me about what
brought you to Knox and Dobson.
Speaker 1 (08:58):
And what we're going to be trying. Yeah.
Speaker 6 (09:00):
So, we had a restaurant and bar for about eighteen
years in Pasadena, and when we built the bar in
twenty ten, we got a lot of notoriety. It was
the very beginning of the Kraft cocktail craze, and we
started talking about the fact that at that time, bottled
or canned cocktails really didn't exist, and so we talked
(09:21):
about for a very long time trying to figure out
how to do that, and we figured out that it's
pretty hard.
Speaker 2 (09:26):
So people why it's hard because I don't think people
understand that when it comes to things like your ascids
and things like that, and how they don't always hold up.
Speaker 6 (09:36):
Yeah, well, when you're making a thousand gallons of something,
the recipe has to change. You can't just make it
like you make it over the bar with it.
Speaker 1 (09:44):
That's like baking or anything else.
Speaker 2 (09:45):
It doesn't you can't just upscale and down scale mathematically.
Speaker 6 (09:49):
Right, And you know, a big part of it that
we figured out over time was in order to put
a really good quality cocktail in a bottle, you have
to use really good quality ingredients. And the majority of
of people out there, at least at the beginning of
the idea of putting cocktails in a can, people were
looking for ways to cut corners, you know, keep the
(10:09):
cost down, so they'd use flavorings and they'd use a
lot of sugar and a lot of things to.
Speaker 1 (10:14):
The cove was gonna sell r quality.
Speaker 6 (10:17):
Right, right, And you know, we didn't want to do that,
so we decided we wanted to do it right, and
so we actually buy our whiskey in the barrel and
aged ourselves.
Speaker 1 (10:27):
We use real angester of bitters, we use real Morosco
merchan O Okur.
Speaker 6 (10:31):
We have five cocktails in our lineup and Old Fashion
of Berbone, Old Fashion, this one, the Moscow Mule, Martini,
and a Rye Manhattan, and all of them are exactly
the ingredients we served in the bar so they're they're
really good.
Speaker 1 (10:45):
Just named some of my favorite drinks.
Speaker 2 (10:47):
By the way, I'm very big on if you can
pull off a nice balanced, not too round, noted, not
too soft, noted old fashioned to me, you know, that's
he gets super round when you have things like the
simple syrup or things like that in there. But if
(11:07):
you're using the brightness of a real sugar or things
like that.
Speaker 6 (11:09):
But it's one of the most classic and simple cocktails
out there, and it's the easiest one to screw up.
Speaker 2 (11:15):
Yeah, that's I tell people that all the time. They
ask me, why is that your go to all the time?
I said, because I can tell what the bartender is
going to do on anything else.
Speaker 1 (11:22):
They can't make that.
Speaker 2 (11:23):
They're certainly not going to go to a Manhattan or
any of the offshoots of it and pull those off.
Speaker 1 (11:29):
I've said this on the show.
Speaker 2 (11:30):
Recently, and I'm gonna will you stick around?
Speaker 1 (11:34):
Can we do one more segment?
Speaker 2 (11:35):
Okay, well, we'll stick around and then and we'll drink it.
But I think that this is the moment for pre
you know, curatefyingly curated bottled cocktails, because we have not
been getting it right and we're starting to. I had
them people came and said, would you, you know, be
a spokesperson for us this and that. I'm like, sorry, no, sorry, no,
(11:59):
sorry no, because they just didn't get it right. And
then I've had and the first one I felt people
were getting right started to be the old fashioned I'm like, Okay,
we're onto something. So I'm super excited to try this.
I'm hoping that I'm not talking it up too much,
but I'm excited because I think this is the time,
and I think you're connected with that moment obviously with
(12:19):
what you've been doing.
Speaker 1 (12:20):
Well.
Speaker 6 (12:20):
What you may have heard is that we just came
back from the San Francisco World Spirits Competition, the most
influential and big competition in the world, and we won
not only a double gold for this particular cocktail, but
best in class for all whiskey cocktails.
Speaker 1 (12:40):
Wow, leggage you and you're not even wearing suspenders to
pull out. Okay, this is excellent.
Speaker 2 (12:47):
We'll come back and we're going to try this and
talk more with Rob Levy from Knox Dobson. Gorgeous bottle,
the promise of this bottle. I'm looking forward to it
being fulfilled with the cocktail going right over my tongue
moments from now, So go no where as we broadcast
live in Manhattan, Manhattan Beach, Manhattan Beach Food and Wine
(13:10):
today it starts. The event starts at six and so
we're leading up to it with conversations with all the
good folks here.
Speaker 1 (13:16):
So go no Where.
Speaker 5 (13:18):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 2 (13:23):
A boy, what a day gorgeous out here in Manhattan Beach.
As we're out here with the pre party, we're tailgating.
I guess can you do that at a fancy event?
We can at Manhattan Beach Food and Wine. What a
day for an events like Breeze going is Look at
the trees getting ready and preparing at six o'clock to
open the doors to a lot of really lucky people.
(13:46):
If you look at the lineup and the participants of
this event, one of which we're talking to right now,
and we're talking to Rob Levy from Knox and Dobson.
I'm holding the cocktail the So this is improved whiskey cocktail.
The thing is, what do you call them? They're really
(14:07):
coming to themselves as a pre mixed cocktail, is a
prepared cocktail.
Speaker 1 (14:12):
What's the right term?
Speaker 6 (14:14):
They call them ready to serve or ready to draft,
So that's the lingo for the industry.
Speaker 2 (14:19):
So yeah, okay, so that would be similar to other
foods that were prepared, but with something like this, it's
just this is not what I expect. This is gorgeous,
This is well put together, This is well thought out.
Why don't you pour some if you would, sir, and
let's enjoy a cocktail together. I know that the ice
(14:41):
has been sitting, so this is going to be a
little wetter than it would normally be. I understand we're
also serving in a party ice. Shame on us, but
we're doing what we can with what we have. Salud
and what is this one?
Speaker 6 (14:53):
So this is the improved whiskey cocktail. Which is a
classic rye, old fashioned variation. It's made with two to
four year barrel aged rye, whiskey, morasca, marachana liqueur even
wet you can that is and the angostur bitters so
balanced and you get that uh you know a little
(15:16):
bit of the sweet pepper pepperinus from those angles and
the just lovely that is that rye cuts through that
the softness of the sugar and out. Yeah, you know,
I'm one to maybe tip just a splash of an
orange liqueur when I make one. And they using the
(15:39):
cherries in this kind of has that same elevation that
changes the sweet note on it smooths it out a
little bit in a different way, but still the brightness
of the sugar in here and everything.
Speaker 1 (15:52):
This is dangerous. That is excellent. Thank you. That is excellent, excellent.
I could drink that all day every day. I won't.
I would encourage it.
Speaker 2 (16:03):
Please do it by the gallu and this is how
this is how it comes in the in the store right.
Speaker 6 (16:09):
Or yeah, that's a two hundred mL bottle has two
cocktails in it. We actually just want gold medal. I
just heard today which is won a gold medal for
the packaging design at the World Spirits Competition as well.
Speaker 1 (16:21):
Uh yeah, it's a stunning bottle.
Speaker 2 (16:23):
I love the vibe the blues and the white really
pops off that and the colored bottle is a very
nice touch.
Speaker 6 (16:33):
Yeah, there's actually some science to that. The deep purple
goes back to the apothecary days of protecting what's in
the bottle and the medicine. This is our version of medicine,
and so it's a it's a great one. When we
submitted for approval of our label, the government actually kicked
it back to us and said that's not a cocktail.
And we had to go back to them with a
(16:55):
history book of the first Cocktail compendium.
Speaker 1 (17:01):
You know, you missed the medicinal or something.
Speaker 6 (17:05):
No, they just didn't know what it was, and so
they we had to show them in the book from
eighteen sixty two the Improved Whiskey Cocktail, and so that's
where it is.
Speaker 1 (17:13):
Wow.
Speaker 2 (17:14):
So okay, So the color there's two enemies of anything
that you're going to consume, and that's oxygen and light.
So this is for you know, the seal is for
the oxygen and then the color of the bottles for
the light. And it just the way it marries with
the actual color of the spirit and the cocktail itself
(17:36):
is beautiful. And then as you just start taking SIPs
out of it, then the color of the bottle itself
stands and you have such a gorgeous contrast.
Speaker 6 (17:46):
Between the two silot purple, and people can't throw away
the bottle.
Speaker 1 (17:49):
Oh, I was just yeah, I wouldn't.
Speaker 2 (17:52):
Yeah, I would fill one up with cheap garbage that
I could serve to people, and then I'd keep the
full ones hell, that's what you know. People will come
over and they'll look, we have a you know, cabinet
with some booze in and.
Speaker 1 (18:04):
Stuff, and they're like, oh, that's nice.
Speaker 2 (18:06):
And then yeah, because we have a basement in California,
We're one of those rare houses over one hundred years
old has a basement and that's where the good stuff is.
Speaker 1 (18:15):
So that people go, hey, I wonder what it's in
the pork reporters right here. Really, you'll strike me as
a queer vote.
Speaker 2 (18:22):
Guy, I joke, I kid AnyWho, And I just got
a text, and this is really funny from a guy
named fred Fred Ramandi and Riamandi Raymond RAYMONDI Raymond, who
is a talented special effects the digital compositor and the like.
Speaker 1 (18:45):
And apparently he bought your house. He bought a house from.
Speaker 6 (18:48):
You over twenty years ago. He bought a house that
he's still in with his wife, Cheryl.
Speaker 2 (18:52):
He and I connect over a social media and he's
the listener to the station and I gave him my
number some time ago because we just an interest guy.
Speaker 1 (19:00):
He plays guitar. He just a fascinating guy.
Speaker 2 (19:03):
And and he texted me and he's like, hey, yeah,
but that's that's really cool.
Speaker 1 (19:09):
Small damn world. Ye great, old friends.
Speaker 2 (19:12):
Let's just not have to paint it that wi I
would imagine, but very cool man. This is this is exciting.
So where do people find it?
Speaker 6 (19:20):
Well, right up the street here at Bristol Farms. All
Bristol Farms carry him. You'll find him at some total
lines online of course, from our website. We ship for
free and right to your door.
Speaker 2 (19:31):
This is all packaged and done locally right, Yeah, bottled everything, Yeah,
the whole thing.
Speaker 1 (19:35):
And you're a Pasadena guy. We are headquarters in Pasadena.
Speaker 2 (19:40):
Knox and Dobson k n o X and Dobson Improved Whiskey.
Speaker 1 (19:46):
Cocktail is fantastic. Thank you very much.
Speaker 2 (19:48):
This is a wonderful, wonderful, flavorful, incredibly well balanced. Oh brother,
the night is not over. I'm going to be backing
up my truck. I'm putting palettes of this stuff. That
really is. I'm excited for this. I'm excited for what
you said bypassing the convenience and saying, don't forego quality
(20:15):
ingredients and equality cocktail just because you can put it
in a convenient bottle, can whatever.
Speaker 1 (20:21):
Yeah, it's not about knowing how to make cocktails. Do
you have to?
Speaker 6 (20:24):
It's like, just do it for you a cocktail, not
all the time, not all the time.
Speaker 1 (20:28):
Yeah, I love it. I love it. Sometimes I'm not.
Speaker 2 (20:30):
I don't even want a cocktail, but I just EA's
therapeutic to mix it.
Speaker 6 (20:36):
You've got a party and all your friends are over.
You don't want to sit there and spend the whole
night paking.
Speaker 1 (20:39):
Come unless it's your jam.
Speaker 2 (20:41):
Like my brother Craigo is telling you about and his
husband have that speak easy in their house and that's
what they do. But he doesn't get to socialize because
he's be kind behind the stick the whole time, shaking
and making everybody else happy. So this is great now
do you do you have anything with citrus in it?
Because I would imagine that's you at the that you
have Moscow Moscow mule.
Speaker 1 (21:02):
That's our latest. Is that difficult to hit?
Speaker 6 (21:05):
It took a very long time to crack that code
of citrus, but I think you'll find that we figured
it out.
Speaker 1 (21:13):
What a pleasure. Thank you.
Speaker 2 (21:14):
We got to connect after the event, so I've enjoyed
talking to you. It wasn't enough and that cocktail was spectacular.
All right, very well done. I'm so excited.
Speaker 1 (21:24):
No dues, no dues, all right, brother, nice to Mitcha.
Thanks for coming by. This was really great.
Speaker 2 (21:30):
All right, stick around Nil Sevadra and the Forek Report
Manhattan Beach Food and Wine today until five o'clock and
then it opens at six and we get to explore
and try even more.
Speaker 1 (21:39):
Food and cocktails. So go nowhere.
Speaker 2 (21:43):
You've been listening to the fore Report, you can always
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app.
Speaker 1 (21:53):
How do you do?
Speaker 2 (21:54):
We're at the Manhattan Beach Food and Wine event today.
It is beautiful out here, slight breeze in the trees.
The event starts at six o'clock. So the coolest thing
is is that we have the full attention of the
chefs and those that are coming, you know, with their beverages,
their wine, their spirits. We just had a great conversation
(22:16):
with Rob Levy about Knox and Dobson, locally packaged, locally
made and bottled, just ready to drink cocktail, improved whisky, whiskey, cocktails,
what we had with Rye Risk whiskey, some Martino liquor,
some ango bitters in here. Just stunning packaging but just
(22:39):
lovely man.
Speaker 1 (22:40):
That is they are.
Speaker 2 (22:41):
They are really really upping the ante when it comes
to ready to serve cocktails in your own house, ready
to drink, ready to experience your own stuff. So we
want to introduce you now to is it Hirohiro Martinez?
Speaker 1 (22:57):
Yes? Where's that? Where's that? First name? I'm from?
Speaker 4 (23:00):
Uh Salvadorian.
Speaker 2 (23:01):
Yeah, yeah, look at you, Look at you, El Salvadorian.
Speaker 1 (23:07):
The women, the women like the talk.
Speaker 4 (23:09):
Yes, yeah, Spanish.
Speaker 1 (23:11):
Yeah, I have a.
Speaker 2 (23:13):
Friend who is because you know, they say Latinas and Latinos,
but ultimately they're different places.
Speaker 1 (23:21):
And I have a friend. I'm I'm Mexicano.
Speaker 2 (23:25):
But my friend she's Mexican and l Salvadorian. I said,
so you like to talk a lot.
Speaker 4 (23:32):
She's like, yeah, that's what I knew. Spicy, Yeah exactly.
Speaker 2 (23:38):
But it came to me that you actually went through
the program at sea CAP.
Speaker 1 (23:46):
I did. I did explain what your experience was.
Speaker 4 (23:49):
Yeah.
Speaker 7 (23:50):
So I started with SEACAP when I was fifteen years old.
I'm now thirty one, so a little bit of removed
since then, but I still, you know, try to be
as active with them as possible through mentoring some of
the students, and you know, it's one of those programs
that does a lot for you when you grow up
(24:11):
in these unserved communities, Like I'm originally from south central
Los Angeles, so for me it was kind of like
something to focus my attention towards while in high school.
It really just puts you in line with all these
amazing chefs. A lot of the chefs here today are
huge influences in my career, Like I've worked with a
(24:34):
handful of them from the age of fifteen until I
started running my own kitchen at the age of twenty three.
Speaker 1 (24:40):
Wow. Good for you.
Speaker 2 (24:41):
Yeah, and for those of you who don't know. We
had talked earlier to Lisa from the program. She's the
director Careers through Culinary Arts Program otherwise known as c
hyphen cap CAP and they are the beneficiary beneficiary of
this event today here at the Manhattan Beach Food and
Wine event. So, gosh, you were young and what were
(25:07):
what were some of the things that you learned about
not only about the culinary arts but about life through
that program.
Speaker 4 (25:15):
Yeah. So the program it's a little bit different.
Speaker 7 (25:19):
You know, from any other kind of school internship or
anything like that, because you do they stick with you
kind of throughout your whole career. They're constantly contacting you
for opportunities. So I would do a lot of volunteer
work with them. But you're also you're volunteering at a
high level. You're volunteering with these Michelin star chefs, you're
volunteering at Gallas, you're volunteering at you know, just amazing
(25:42):
events that are going on. You're coming into these chefs'
kitchens and.
Speaker 1 (25:46):
Because you're trusted, because they know the program.
Speaker 7 (25:48):
Yeah yeah, yeah, and they know that there is actual
chefs attached to it. So you know, a traditional route
in the kitchen you would start off washing dishes and
then move into prep work here, for instance, You're already
building those relationships with these chefs, so when you're ready
to come and actually work with them, you don't have
to start completely at the bottom. Sure, you have already
(26:10):
kind of formed that relationship with them. They've already gotten
to know you a bit. They know the caliber student
that you are, which is, you know, most important when
you're in this industry is how good of a student
you are, how good you are at learning what they're
teaching you, how willing you are to apply these this
knowledge that they're giving you. Sure, and that's kind of
the biggest things that as chefs. You know, even when
(26:32):
I'm mentoring a student, that's what I'm looking for. So
it does kind of help open your mind up to
those things where it's giving you, it's placing you in
these opportunities.
Speaker 4 (26:41):
But you know, as an individual, you.
Speaker 7 (26:43):
Have to really apply yourself and do everything you can
to run with it.
Speaker 1 (26:48):
So where are you now? Right now?
Speaker 7 (26:50):
I'm the executive chef of a restaurant by the name
of Westwood Coast in Coast to Mesa.
Speaker 4 (26:55):
We just opened in June.
Speaker 7 (26:57):
This is the seven restaurant that I've opened as the
executive chef.
Speaker 1 (27:02):
Wow.
Speaker 7 (27:02):
Look so yeah, I know it's been in the last
fifteen years. You know, I've been fortunate enough to really
just keep moving in.
Speaker 2 (27:10):
We have a lot of listeners in Orange County. What
do you going to tell them about the restaurant?
Speaker 7 (27:14):
They should definitely come on by. You know, we have
some incredible steaks. We are We do function as a
steakhouse from the hours of five to ten.
Speaker 4 (27:22):
That is the big draw. We work a lot with Flannery.
Speaker 7 (27:24):
Beef out of San Rafael which is up by San Francisco.
Just really farm driven stuff. We do a lot of
our fishing well. We work with a lot of fishermen
out in the Data Point Harbors.
Speaker 1 (27:36):
It's all local.
Speaker 7 (27:37):
It's all local, you know. So our blue fan comes
from Catalina. Wow, our cattle comes from San Rafael. Like,
it's very based in California and just really trying to
support a lot of the farmers that are in our area,
which is something that you know, I learned a lot
in La Like I did all my cooking in Los Angeles,
and then I've been in Orange County for the last
six seven years. So it's kind of bringing that mentality
(27:59):
two over there.
Speaker 2 (28:00):
And where could people find you on the internet and
on social Yeah.
Speaker 7 (28:04):
So we're at Westwoodworld dot com and on social media
Westwood oc UH And like I said, it's a really
fun spot.
Speaker 4 (28:13):
On the weekends, we also do live country music.
Speaker 7 (28:16):
We have line dancing on Thursday nights and it's from
ten from ten pm and on. So we do operate
as a more elevated steakhouse from five to ten. After
that we go more into the fund zone.
Speaker 6 (28:28):
You know.
Speaker 4 (28:28):
We do have a mechanical ball.
Speaker 2 (28:30):
Oh have you been on yourself?
Speaker 7 (28:33):
I have been on a couple of times, you know.
I like to I like to think I'm fairly good.
So you've got I've got it good. I wasn't a
country boy until I started.
Speaker 4 (28:42):
Working here, so I won.
Speaker 1 (28:43):
It would be like to run one of those things.
Speaker 4 (28:45):
Man, it's amazing.
Speaker 7 (28:46):
Also, I also switch off and I do run it.
Sometimes you try, like you try, yeah, of course, of course.
I like to give a little bit of a fighting chance. Yeah,
but sometimes you'll get someone that'll come up there just
really cocky.
Speaker 4 (28:58):
So I'm like, okay, fine, we're supposed to be You're.
Speaker 1 (29:00):
All done and done? Yeah yeah, yeah, what a pleasure
to meet you.
Speaker 4 (29:04):
Yes, absolutely pleasure.
Speaker 2 (29:05):
What a great story you have. And uh, next time
we'll get you into the studio and we'll.
Speaker 1 (29:10):
Try something food.
Speaker 4 (29:11):
Yes please, I'll bring stakes very one.
Speaker 1 (29:13):
Oh man, you said the magic words.
Speaker 4 (29:15):
What a pleasure to get your man, It's.
Speaker 1 (29:16):
A pleasure, great great story. All right, We'll be back
with more as we broadcast live.
Speaker 2 (29:21):
Manhattan Beach Food and Wine event is going on today
starting at six o'clock, where we're introducing you to.
Speaker 1 (29:27):
As many people as we can.
Speaker 5 (29:29):
As we sit here, you're listening to The Fork Report
with Nil Savedra on demand from kf I AM six
forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app.
Speaker 1 (00:07):
How do you do?
Speaker 2 (00:08):
We are broadcasting today at the Manhattan Beach Food and
Wine event. Just a gorgeous day, perfect day.
Speaker 1 (00:16):
For an event like this.
Speaker 2 (00:17):
It's actually going to start at six o'clock, so we
get the opportunity to engage and connect with chefs and
participants today and what a great day it is. Right now,
I want to introduce you to Chef Chris is Is Stagliano. Yes,
sir Stagliano from Lonely Oyster, Welcome to.
Speaker 1 (00:36):
The fore Purport.
Speaker 3 (00:37):
Yeah, welcome, Thank you.
Speaker 1 (00:38):
This is awesome.
Speaker 2 (00:39):
So have you done events like this before where you've
been out and had to cook for crowds of people
coming through.
Speaker 3 (00:48):
No, sir, actually it is my first time. Actually, so
you're excited, Yes, very excited.
Speaker 2 (00:52):
It's got to be a thrill for a chef, no
matter how long you've been doing it to.
Speaker 1 (00:56):
Be able to see people eat your food.
Speaker 3 (00:58):
Yes, usually for me, I'm in the back of the house.
So this is a great opportunity people's experience with enjoying
the food.
Speaker 2 (01:05):
Yeah, it's something you know, after the pandemic, some of
the chefs that would come on the show would tell
me that they were brought to tears seeing because it
was all takeout.
Speaker 1 (01:17):
Yeah, so they.
Speaker 2 (01:17):
Didn't get to see that. So at Lonely Oyster, is
it an open kitchen concept? Tell me about it?
Speaker 1 (01:24):
What is it?
Speaker 3 (01:25):
We're not an open kitchen. Our raw bar is so
you're able to sit at the bar basically choose any
of the ten variety of oysters that we always have
in house. They are fresh oysters brought in weekly, farm
to table. Basically, our head chef has a direct connection
with the farmers and then we just bring them in accordingly.
Speaker 2 (01:47):
So in a raw situation like that, what's the chefy
part of that? When you are dealing with raw oysters?
Where what's your placement in that as a chef?
Speaker 1 (01:59):
Well?
Speaker 3 (02:00):
Checking its quality consistently. Every oyster is different, so to
open each oyster is very important. Checking the quality of
each specific one to make sure each gets each guest
gets the highest quality version of it, not to just
expect it to be fresh all the time. There are
points of you know, it's it's live products, so you
(02:21):
have to constantly be on top of it.
Speaker 2 (02:23):
Yeah, I imagine, and I don't think most people would
think about that. Yeah that even when something is raw
or not, they think of, you know, chefs as cooks
and yare, but ultimately you are curators of ingredients quality
and you have to be able to eye those things
and understand the product, you know, in every way possible,
(02:45):
and then marrying it with sauces or koutman or whatever
things like that. What are some of the things that
some of your favorite things that go with oysters flavors?
Speaker 3 (02:56):
What I would say, citrus, a lot of acid. I
love that the parent of the salinity from the ocean,
so acid goes very well with that. The oyster. We
have a variety of sauces from the cocktail Manion cocktail
sauce is different, Calabrian chili's, things of that nature.
Speaker 2 (03:13):
What is something that let's say somebody goes to a
place and I'm not talking about your place, lonely oyster,
but they're just wherever they are, they go and they
stop and they get oysters, and they're fresh oysters, raw oysters.
What would you tell them to look for? What's that
chef's eye to make sure that they're getting a quality product.
Speaker 3 (03:34):
Well, my suggestion definitely would be smell. It should smell
very fresh like the ocean. If it doesn't have that
scent behind it, then it's probably not as best to eat.
Speaker 2 (03:44):
Yeah, people don't understand that that that oceany briny goodness,
that freshness like standing by the sea, is different than
a fishiness or a seafood y smell.
Speaker 3 (03:56):
Yes, very big difference again. Right when you pop it
open as a very bright fresh smell to it smell
like just like the morning ocean. When they go it's
quite the opposite. It's a very very foul smell. So
you'll you'll know right off the bat.
Speaker 2 (04:10):
That describes me too. Yeah, you got to you know
the difference a little bit. I'm just saying maybe I
shared a little too much there. So what are you
excited about today?
Speaker 1 (04:21):
Chef?
Speaker 2 (04:22):
You're saying, we're talking with a chef, Chris Stagliano, and
he was saying, this is his first event off the air.
Speaker 1 (04:30):
So I asked him the question. He goes, Yep, this
is it.
Speaker 2 (04:33):
What are you hoping for? What are you serving today?
And what are you excited for? Attendees of the Manhattan
Beach Food and Wine event to experience today.
Speaker 3 (04:43):
Well, one thing I've noticed that a lot of people
aren't used to accustomed to getting fresh oysters. Sometimes places
can have them up to a month, you know, even
though they're not supposed to. But what do you mean,
how are they They're stored in under eyes and stuff
like that. But with us, within a few days, we're
constantly moving through them, you know. But I guess what
(05:04):
I'm trying to say is like with people trying them
fresh like this, like literally from the farm two days ago, yesterday,
even flown in like that type of quality of freshness.
A lot of people aren't accustomed to that. So I'm
excited to see people get to try fresh PopEd oysters.
Speaker 2 (05:19):
You know, there was a day in ancient history where
spices and things were like we're like gold literally because
it was so hard to get them from one point
to the other. Nowadays, as a chef, you've got to
dig the fact that you just said, hey, yeah, I
can have flown in. Yeah, the tech is there to
get stuff from the best stuff from all over the
(05:40):
world overnight, so you can give that to your your patrons.
Speaker 1 (05:46):
And people that come in.
Speaker 4 (05:47):
Yeah.
Speaker 3 (05:47):
Yeah, that's why definitely today we're gonna have smoked muscle,
I mean yeah, smoked Hollander muscles and two type of
varieties of East Coast oysters. Again, all going to be
fresh PopEd, so you know, so people get that experien
of the fresh open oyster.
Speaker 1 (06:01):
Hey, who doesn't like to be freshly popped?
Speaker 2 (06:03):
Yeah?
Speaker 1 (06:03):
Yeah, I heard that. I heard that, all.
Speaker 2 (06:08):
Right, Chef Chris, Lonely Oyster. How can people find it?
Speaker 3 (06:12):
You can go online the Lonelyoyster dot com as well
as our Instagram page, The Lonely Oyster. And if you're
just trying to come out to the Echo Park, we're
off of thirteen twenty Sunset Boulevard.
Speaker 2 (06:25):
Yeah, easy to find, a great location, not far off
of the freeway. Sure, so you're you're good to go there,
Lonely Oyster Chef Chris, thanks so much, pleasure by. It's
a real pleasure to meet you. I'm excited for you.
I know these events are they're a rush. Yeah.
Speaker 3 (06:41):
Yeah, you're gonna have your please come buy it later,
you know, and come home some oysters you.
Speaker 1 (06:45):
Know, we'll do please. Thank you.
Speaker 2 (06:46):
Nice to meet you, all right, Lonely Oyster. Lonely Oyster
in Echo Park or Echo Park if you're from the
neighborhood and go in and enjoy. All Right, it's the
forker Port as we broadcast live from Manhattan Beach Food
and Wine.
Speaker 1 (07:01):
We'll be back with more.
Speaker 5 (07:02):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (07:08):
Yes, why am your friendly neighborhood Fork Reported, Nil Savedra.
Speaker 1 (07:11):
How do you do? Happy Saturday to you. It's a
lovely day.
Speaker 2 (07:15):
We're here in Manhattan Beach at the Manhattan Food and
Wine event and it's just beautiful, slight breeze. I'm looking
out at trees from our little cabana here on on
just looking over everything. The event doesn't start till six,
so we've got this great bird's eye view of everything.
As a matter of fact, I can look right across
(07:36):
from us right now to the gentlemen we're going to
be talking to about the beverage that is going to
be served not but fifty feet away coming at six o'clock.
It's Rob Levy, right, Yes, Rob Levy from it Knox
and Dobson. Yes, Wow, this is this is a stunning
looking bottle.
Speaker 1 (07:56):
Night.
Speaker 2 (07:57):
Love a good spirit, love a good cocktail, But I
love a good bottle too. And I love the marketing.
This is really nice, a little a little old school,
a little modern. The bottles adorable man, look, thank.
Speaker 1 (08:12):
You, thank you.
Speaker 6 (08:13):
It kind of goes back to that probiation area era apothecary.
Speaker 1 (08:17):
Look.
Speaker 2 (08:18):
Yeah, it just does this really cool vibe if it
clean lines but super inviting. This year it says improved
whiskey cocktail.
Speaker 1 (08:29):
It's got Rye in here.
Speaker 2 (08:30):
I'm a big fan Awrye like that cream, that clean,
kind of crisp edge to it, that that kind of
cleans the palate as it goes over like that. You
got Martinos liquor in here, which is fantastic. I mean
that just Mary so Well in the bitters here. So
(08:52):
tell me, tell me about yourself, tell me about what
brought you to Knox and Dobson.
Speaker 1 (08:58):
And what we're going to be trying. Yeah.
Speaker 6 (09:00):
So, we had a restaurant and bar for about eighteen
years in Pasadena, and when we built the bar in
twenty ten, we got a lot of notoriety. It was
the very beginning of the Kraft cocktail craze, and we
started talking about the fact that at that time, bottled
or canned cocktails really didn't exist, and so we talked
(09:21):
about for a very long time trying to figure out
how to do that, and we figured out that it's
pretty hard.
Speaker 2 (09:26):
So people why it's hard because I don't think people
understand that when it comes to things like your ascids
and things like that, and how they don't always hold up.
Speaker 6 (09:36):
Yeah, well, when you're making a thousand gallons of something,
the recipe has to change. You can't just make it
like you make it over the bar with it.
Speaker 1 (09:44):
That's like baking or anything else.
Speaker 2 (09:45):
It doesn't you can't just upscale and down scale mathematically.
Speaker 6 (09:49):
Right, And you know, a big part of it that
we figured out over time was in order to put
a really good quality cocktail in a bottle, you have
to use really good quality ingredients. And the majority of
of people out there, at least at the beginning of
the idea of putting cocktails in a can, people were
looking for ways to cut corners, you know, keep the
(10:09):
cost down, so they'd use flavorings and they'd use a
lot of sugar and a lot of things to.
Speaker 1 (10:14):
The cove was gonna sell r quality.
Speaker 6 (10:17):
Right, right, And you know, we didn't want to do that,
so we decided we wanted to do it right, and
so we actually buy our whiskey in the barrel and
aged ourselves.
Speaker 1 (10:27):
We use real angester of bitters, we use real Morosco
merchan O Okur.
Speaker 6 (10:31):
We have five cocktails in our lineup and Old Fashion
of Berbone, Old Fashion, this one, the Moscow Mule, Martini,
and a Rye Manhattan, and all of them are exactly
the ingredients we served in the bar so they're they're
really good.
Speaker 1 (10:45):
Just named some of my favorite drinks.
Speaker 2 (10:47):
By the way, I'm very big on if you can
pull off a nice balanced, not too round, noted, not
too soft, noted old fashioned to me, you know, that's
he gets super round when you have things like the
simple syrup or things like that in there. But if
(11:07):
you're using the brightness of a real sugar or things
like that.
Speaker 6 (11:09):
But it's one of the most classic and simple cocktails
out there, and it's the easiest one to screw up.
Speaker 2 (11:15):
Yeah, that's I tell people that all the time. They
ask me, why is that your go to all the time?
I said, because I can tell what the bartender is
going to do on anything else.
Speaker 1 (11:22):
They can't make that.
Speaker 2 (11:23):
They're certainly not going to go to a Manhattan or
any of the offshoots of it and pull those off.
Speaker 1 (11:29):
I've said this on the show.
Speaker 2 (11:30):
Recently, and I'm gonna will you stick around?
Speaker 1 (11:34):
Can we do one more segment?
Speaker 2 (11:35):
Okay, well, we'll stick around and then and we'll drink it.
But I think that this is the moment for pre
you know, curatefyingly curated bottled cocktails, because we have not
been getting it right and we're starting to. I had
them people came and said, would you, you know, be
a spokesperson for us this and that. I'm like, sorry, no, sorry, no,
(11:59):
sorry no, because they just didn't get it right. And
then I've had and the first one I felt people
were getting right started to be the old fashioned I'm like, Okay,
we're onto something. So I'm super excited to try this.
I'm hoping that I'm not talking it up too much,
but I'm excited because I think this is the time,
and I think you're connected with that moment obviously with
(12:19):
what you've been doing.
Speaker 1 (12:20):
Well.
Speaker 6 (12:20):
What you may have heard is that we just came
back from the San Francisco World Spirits Competition, the most
influential and big competition in the world, and we won
not only a double gold for this particular cocktail, but
best in class for all whiskey cocktails.
Speaker 1 (12:40):
Wow, leggage you and you're not even wearing suspenders to
pull out. Okay, this is excellent.
Speaker 2 (12:47):
We'll come back and we're going to try this and
talk more with Rob Levy from Knox Dobson. Gorgeous bottle,
the promise of this bottle. I'm looking forward to it
being fulfilled with the cocktail going right over my tongue
moments from now, So go no where as we broadcast
live in Manhattan, Manhattan Beach, Manhattan Beach Food and Wine
(13:10):
today it starts. The event starts at six and so
we're leading up to it with conversations with all the
good folks here.
Speaker 1 (13:16):
So go no Where.
Speaker 5 (13:18):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 2 (13:23):
A boy, what a day gorgeous out here in Manhattan Beach.
As we're out here with the pre party, we're tailgating.
I guess can you do that at a fancy event?
We can at Manhattan Beach Food and Wine. What a
day for an events like Breeze going is Look at
the trees getting ready and preparing at six o'clock to
open the doors to a lot of really lucky people.
(13:46):
If you look at the lineup and the participants of
this event, one of which we're talking to right now,
and we're talking to Rob Levy from Knox and Dobson.
I'm holding the cocktail the So this is improved whiskey cocktail.
The thing is, what do you call them? They're really
(14:07):
coming to themselves as a pre mixed cocktail, is a
prepared cocktail.
Speaker 1 (14:12):
What's the right term?
Speaker 6 (14:14):
They call them ready to serve or ready to draft,
So that's the lingo for the industry.
Speaker 2 (14:19):
So yeah, okay, so that would be similar to other
foods that were prepared, but with something like this, it's
just this is not what I expect. This is gorgeous,
This is well put together, This is well thought out.
Why don't you pour some if you would, sir, and
let's enjoy a cocktail together. I know that the ice
(14:41):
has been sitting, so this is going to be a
little wetter than it would normally be. I understand we're
also serving in a party ice. Shame on us, but
we're doing what we can with what we have. Salud
and what is this one?
Speaker 6 (14:53):
So this is the improved whiskey cocktail. Which is a
classic rye, old fashioned variation. It's made with two to
four year barrel aged rye, whiskey, morasca, marachana liqueur even
wet you can that is and the angostur bitters so
balanced and you get that uh you know a little
(15:16):
bit of the sweet pepper pepperinus from those angles and
the just lovely that is that rye cuts through that
the softness of the sugar and out. Yeah, you know,
I'm one to maybe tip just a splash of an
orange liqueur when I make one. And they using the
(15:39):
cherries in this kind of has that same elevation that
changes the sweet note on it smooths it out a
little bit in a different way, but still the brightness
of the sugar in here and everything.
Speaker 1 (15:52):
This is dangerous. That is excellent. Thank you. That is excellent, excellent.
I could drink that all day every day. I won't.
I would encourage it.
Speaker 2 (16:03):
Please do it by the gallu and this is how
this is how it comes in the in the store right.
Speaker 6 (16:09):
Or yeah, that's a two hundred mL bottle has two
cocktails in it. We actually just want gold medal. I
just heard today which is won a gold medal for
the packaging design at the World Spirits Competition as well.
Speaker 1 (16:21):
Uh yeah, it's a stunning bottle.
Speaker 2 (16:23):
I love the vibe the blues and the white really
pops off that and the colored bottle is a very
nice touch.
Speaker 6 (16:33):
Yeah, there's actually some science to that. The deep purple
goes back to the apothecary days of protecting what's in
the bottle and the medicine. This is our version of medicine,
and so it's a it's a great one. When we
submitted for approval of our label, the government actually kicked
it back to us and said that's not a cocktail.
And we had to go back to them with a
(16:55):
history book of the first Cocktail compendium.
Speaker 1 (17:01):
You know, you missed the medicinal or something.
Speaker 6 (17:05):
No, they just didn't know what it was, and so
they we had to show them in the book from
eighteen sixty two the Improved Whiskey Cocktail, and so that's
where it is.
Speaker 1 (17:13):
Wow.
Speaker 2 (17:14):
So okay, So the color there's two enemies of anything
that you're going to consume, and that's oxygen and light.
So this is for you know, the seal is for
the oxygen and then the color of the bottles for
the light. And it just the way it marries with
the actual color of the spirit and the cocktail itself
(17:36):
is beautiful. And then as you just start taking SIPs
out of it, then the color of the bottle itself
stands and you have such a gorgeous contrast.
Speaker 6 (17:46):
Between the two silot purple, and people can't throw away
the bottle.
Speaker 1 (17:49):
Oh, I was just yeah, I wouldn't.
Speaker 2 (17:52):
Yeah, I would fill one up with cheap garbage that
I could serve to people, and then I'd keep the
full ones hell, that's what you know. People will come
over and they'll look, we have a you know, cabinet
with some booze in and.
Speaker 1 (18:04):
Stuff, and they're like, oh, that's nice.
Speaker 2 (18:06):
And then yeah, because we have a basement in California,
We're one of those rare houses over one hundred years
old has a basement and that's where the good stuff is.
Speaker 1 (18:15):
So that people go, hey, I wonder what it's in
the pork reporters right here. Really, you'll strike me as
a queer vote.
Speaker 2 (18:22):
Guy, I joke, I kid AnyWho, And I just got
a text, and this is really funny from a guy
named fred Fred Ramandi and Riamandi Raymond RAYMONDI Raymond, who
is a talented special effects the digital compositor and the like.
Speaker 1 (18:45):
And apparently he bought your house. He bought a house from.
Speaker 6 (18:48):
You over twenty years ago. He bought a house that
he's still in with his wife, Cheryl.
Speaker 2 (18:52):
He and I connect over a social media and he's
the listener to the station and I gave him my
number some time ago because we just an interest guy.
Speaker 1 (19:00):
He plays guitar. He just a fascinating guy.
Speaker 2 (19:03):
And and he texted me and he's like, hey, yeah,
but that's that's really cool.
Speaker 1 (19:09):
Small damn world. Ye great, old friends.
Speaker 2 (19:12):
Let's just not have to paint it that wi I
would imagine, but very cool man. This is this is exciting.
So where do people find it?
Speaker 6 (19:20):
Well, right up the street here at Bristol Farms. All
Bristol Farms carry him. You'll find him at some total
lines online of course, from our website. We ship for
free and right to your door.
Speaker 2 (19:31):
This is all packaged and done locally right, Yeah, bottled everything, Yeah,
the whole thing.
Speaker 1 (19:35):
And you're a Pasadena guy. We are headquarters in Pasadena.
Speaker 2 (19:40):
Knox and Dobson k n o X and Dobson Improved Whiskey.
Speaker 1 (19:46):
Cocktail is fantastic. Thank you very much.
Speaker 2 (19:48):
This is a wonderful, wonderful, flavorful, incredibly well balanced. Oh brother,
the night is not over. I'm going to be backing
up my truck. I'm putting palettes of this stuff. That
really is. I'm excited for this. I'm excited for what
you said bypassing the convenience and saying, don't forego quality
(20:15):
ingredients and equality cocktail just because you can put it
in a convenient bottle, can whatever.
Speaker 1 (20:21):
Yeah, it's not about knowing how to make cocktails. Do
you have to?
Speaker 6 (20:24):
It's like, just do it for you a cocktail, not
all the time, not all the time.
Speaker 1 (20:28):
Yeah, I love it. I love it. Sometimes I'm not.
Speaker 2 (20:30):
I don't even want a cocktail, but I just EA's
therapeutic to mix it.
Speaker 6 (20:36):
You've got a party and all your friends are over.
You don't want to sit there and spend the whole
night paking.
Speaker 1 (20:39):
Come unless it's your jam.
Speaker 2 (20:41):
Like my brother Craigo is telling you about and his
husband have that speak easy in their house and that's
what they do. But he doesn't get to socialize because
he's be kind behind the stick the whole time, shaking
and making everybody else happy. So this is great now
do you do you have anything with citrus in it?
Because I would imagine that's you at the that you
have Moscow Moscow mule.
Speaker 1 (21:02):
That's our latest. Is that difficult to hit?
Speaker 6 (21:05):
It took a very long time to crack that code
of citrus, but I think you'll find that we figured
it out.
Speaker 1 (21:13):
What a pleasure. Thank you.
Speaker 2 (21:14):
We got to connect after the event, so I've enjoyed
talking to you. It wasn't enough and that cocktail was spectacular.
All right, very well done. I'm so excited.
Speaker 1 (21:24):
No dues, no dues, all right, brother, nice to Mitcha.
Thanks for coming by. This was really great.
Speaker 2 (21:30):
All right, stick around Nil Sevadra and the Forek Report
Manhattan Beach Food and Wine today until five o'clock and
then it opens at six and we get to explore
and try even more.
Speaker 1 (21:39):
Food and cocktails. So go nowhere.
Speaker 2 (21:43):
You've been listening to the fore Report, you can always
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app.
Speaker 1 (21:53):
How do you do?
Speaker 2 (21:54):
We're at the Manhattan Beach Food and Wine event today.
It is beautiful out here, slight breeze in the trees.
The event starts at six o'clock. So the coolest thing
is is that we have the full attention of the
chefs and those that are coming, you know, with their beverages,
their wine, their spirits. We just had a great conversation
(22:16):
with Rob Levy about Knox and Dobson, locally packaged, locally
made and bottled, just ready to drink cocktail, improved whisky, whiskey, cocktails,
what we had with Rye Risk whiskey, some Martino liquor,
some ango bitters in here. Just stunning packaging but just
(22:39):
lovely man.
Speaker 1 (22:40):
That is they are.
Speaker 2 (22:41):
They are really really upping the ante when it comes
to ready to serve cocktails in your own house, ready
to drink, ready to experience your own stuff. So we
want to introduce you now to is it Hirohiro Martinez?
Speaker 1 (22:57):
Yes? Where's that? Where's that? First name? I'm from?
Speaker 4 (23:00):
Uh Salvadorian.
Speaker 2 (23:01):
Yeah, yeah, look at you, Look at you, El Salvadorian.
Speaker 1 (23:07):
The women, the women like the talk.
Speaker 4 (23:09):
Yes, yeah, Spanish.
Speaker 1 (23:11):
Yeah, I have a.
Speaker 2 (23:13):
Friend who is because you know, they say Latinas and Latinos,
but ultimately they're different places.
Speaker 1 (23:21):
And I have a friend. I'm I'm Mexicano.
Speaker 2 (23:25):
But my friend she's Mexican and l Salvadorian. I said,
so you like to talk a lot.
Speaker 4 (23:32):
She's like, yeah, that's what I knew. Spicy, Yeah exactly.
Speaker 2 (23:38):
But it came to me that you actually went through
the program at sea CAP.
Speaker 1 (23:46):
I did. I did explain what your experience was.
Speaker 4 (23:49):
Yeah.
Speaker 7 (23:50):
So I started with SEACAP when I was fifteen years old.
I'm now thirty one, so a little bit of removed
since then, but I still, you know, try to be
as active with them as possible through mentoring some of
the students, and you know, it's one of those programs
that does a lot for you when you grow up
(24:11):
in these unserved communities, Like I'm originally from south central
Los Angeles, so for me it was kind of like
something to focus my attention towards while in high school.
It really just puts you in line with all these
amazing chefs. A lot of the chefs here today are
huge influences in my career, Like I've worked with a
(24:34):
handful of them from the age of fifteen until I
started running my own kitchen at the age of twenty three.
Speaker 1 (24:40):
Wow. Good for you.
Speaker 2 (24:41):
Yeah, and for those of you who don't know. We
had talked earlier to Lisa from the program. She's the
director Careers through Culinary Arts Program otherwise known as c
hyphen cap CAP and they are the beneficiary beneficiary of
this event today here at the Manhattan Beach Food and
Wine event. So, gosh, you were young and what were
(25:07):
what were some of the things that you learned about
not only about the culinary arts but about life through
that program.
Speaker 4 (25:15):
Yeah. So the program it's a little bit different.
Speaker 7 (25:19):
You know, from any other kind of school internship or
anything like that, because you do they stick with you
kind of throughout your whole career. They're constantly contacting you
for opportunities. So I would do a lot of volunteer
work with them. But you're also you're volunteering at a
high level. You're volunteering with these Michelin star chefs, you're
volunteering at Gallas, you're volunteering at you know, just amazing
(25:42):
events that are going on. You're coming into these chefs'
kitchens and.
Speaker 1 (25:46):
Because you're trusted, because they know the program.
Speaker 7 (25:48):
Yeah yeah, yeah, and they know that there is actual
chefs attached to it. So you know, a traditional route
in the kitchen you would start off washing dishes and
then move into prep work here, for instance, You're already
building those relationships with these chefs, so when you're ready
to come and actually work with them, you don't have
to start completely at the bottom. Sure, you have already
(26:10):
kind of formed that relationship with them. They've already gotten
to know you a bit. They know the caliber student
that you are, which is, you know, most important when
you're in this industry is how good of a student
you are, how good you are at learning what they're
teaching you, how willing you are to apply these this
knowledge that they're giving you. Sure, and that's kind of
the biggest things that as chefs. You know, even when
(26:32):
I'm mentoring a student, that's what I'm looking for. So
it does kind of help open your mind up to
those things where it's giving you, it's placing you in
these opportunities.
Speaker 4 (26:41):
But you know, as an individual, you.
Speaker 7 (26:43):
Have to really apply yourself and do everything you can
to run with it.
Speaker 1 (26:48):
So where are you now? Right now?
Speaker 7 (26:50):
I'm the executive chef of a restaurant by the name
of Westwood Coast in Coast to Mesa.
Speaker 4 (26:55):
We just opened in June.
Speaker 7 (26:57):
This is the seven restaurant that I've opened as the
executive chef.
Speaker 1 (27:02):
Wow.
Speaker 7 (27:02):
Look so yeah, I know it's been in the last
fifteen years. You know, I've been fortunate enough to really
just keep moving in.
Speaker 2 (27:10):
We have a lot of listeners in Orange County. What
do you going to tell them about the restaurant?
Speaker 7 (27:14):
They should definitely come on by. You know, we have
some incredible steaks. We are We do function as a
steakhouse from the hours of five to ten.
Speaker 4 (27:22):
That is the big draw. We work a lot with Flannery.
Speaker 7 (27:24):
Beef out of San Rafael which is up by San Francisco.
Just really farm driven stuff. We do a lot of
our fishing well. We work with a lot of fishermen
out in the Data Point Harbors.
Speaker 1 (27:36):
It's all local.
Speaker 7 (27:37):
It's all local, you know. So our blue fan comes
from Catalina. Wow, our cattle comes from San Rafael. Like,
it's very based in California and just really trying to
support a lot of the farmers that are in our area,
which is something that you know, I learned a lot
in La Like I did all my cooking in Los Angeles,
and then I've been in Orange County for the last
six seven years. So it's kind of bringing that mentality
(27:59):
two over there.
Speaker 2 (28:00):
And where could people find you on the internet and
on social Yeah.
Speaker 7 (28:04):
So we're at Westwoodworld dot com and on social media
Westwood oc UH And like I said, it's a really
fun spot.
Speaker 4 (28:13):
On the weekends, we also do live country music.
Speaker 7 (28:16):
We have line dancing on Thursday nights and it's from
ten from ten pm and on. So we do operate
as a more elevated steakhouse from five to ten. After
that we go more into the fund zone.
Speaker 6 (28:28):
You know.
Speaker 4 (28:28):
We do have a mechanical ball.
Speaker 2 (28:30):
Oh have you been on yourself?
Speaker 7 (28:33):
I have been on a couple of times, you know.
I like to I like to think I'm fairly good.
So you've got I've got it good. I wasn't a
country boy until I started.
Speaker 4 (28:42):
Working here, so I won.
Speaker 1 (28:43):
It would be like to run one of those things.
Speaker 4 (28:45):
Man, it's amazing.
Speaker 7 (28:46):
Also, I also switch off and I do run it.
Sometimes you try, like you try, yeah, of course, of course.
I like to give a little bit of a fighting chance. Yeah,
but sometimes you'll get someone that'll come up there just
really cocky.
Speaker 4 (28:58):
So I'm like, okay, fine, we're supposed to be You're.
Speaker 1 (29:00):
All done and done? Yeah yeah, yeah, what a pleasure
to meet you.
Speaker 4 (29:04):
Yes, absolutely pleasure.
Speaker 2 (29:05):
What a great story you have. And uh, next time
we'll get you into the studio and we'll.
Speaker 1 (29:10):
Try something food.
Speaker 4 (29:11):
Yes please, I'll bring stakes very one.
Speaker 1 (29:13):
Oh man, you said the magic words.
Speaker 4 (29:15):
What a pleasure to get your man, It's.
Speaker 1 (29:16):
A pleasure, great great story. All right, We'll be back
with more as we broadcast live.
Speaker 2 (29:21):
Manhattan Beach Food and Wine event is going on today
starting at six o'clock, where we're introducing you to.
Speaker 1 (29:27):
As many people as we can.
Speaker 5 (29:29):
As we sit here, you're listening to The Fork Report
with Nil Savedra on demand from kf I AM six
forty
The Fork Report w Neil Saavedra News
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