March 29, 2025 • 25 mins
We have Chef Miguel of Habana for National Empanada Day. Less meat and more plant based protein?
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Sevadre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app Do you Do. Thanks
for hanging out today. Happy to be back in town
from vacation. Was out at Bill Handle's wedding, which I
got to tell you, Holy smokes man. I've been to
a lot of weddings in my life. I have never
been to one like this. And all weddings are special.
(00:24):
I mean, they're all focused, hopefully on the love of
the two individuals. They're all special and you love them
for you know, their imperfections and their all the things
that go into it. But holy smokes, I've there were
multiple times where my mouth just dropped. I think I'm
filling in for Bill Handle all next week. I think
(00:48):
later on the week, Bill and maybe even Lindsay's new
bride might come on the show and we'll talk about
it a little bit, I think near the end of
the week, because it was spectacular and he is for
those that care, he's just very happy and it was
lovely to see and it was an honor to be
(01:10):
there by his side, but just a magical time. Really
neat people surrounding and just a magical time. A week
from today, Bob Gerr is coming back on the show
world renowned Disney Imagine near ninety three years young, a Spitfire.
A new documentary about his life is coming out. We're
(01:31):
going to dedicate the show to him. He's going to
come on for the show next week. We're going to
try some of the food from some of his favorite
locations in the Southland and more so stick around for that,
won't you. I want to introduce you to Chef migul
he Is. It comes from humble beginnings in the culinary
industry age fifteen, left his native country of Mexico looking
(01:55):
for the American dream. We welcome him with open arms
to what he brings now to the Southland in Havana.
This restaurant has two locations. You can find them in
Orange County. You have one at the Irvine Spectrum and
one in Costa Mesa. Jeff, welcome to the Forkal Part.
Speaker 3 (02:16):
Thank you.
Speaker 2 (02:18):
So you've got National Impanada Day. They come up with
these days all the time. I think it's coming up
a week from today, and it's just an excuse to
have you on and chat with you. But to start
when it comes to Cuban flavors, What are some of
the ingredients that come to mind for you?
Speaker 3 (02:42):
Well, I was thinking when I arrived at Ravanda, I
saw the recipits and I started starching about what Abama
eat and I come out with some of my Space shows.
But as they used they used to have a chicken
and banadas, what we were a little bit more and
they get very popular. So that's what we have so far.
(03:04):
But we have quite a few, like four type of
different panadas.
Speaker 1 (03:09):
Wow.
Speaker 2 (03:10):
Now in banadas have their origins in Spain, but they
have gone throughout Latin America and beyond as well, including
you know throughout Chile has their their own take Ecuador
and you can find them all over the place. What
do you think is so special about this this simple
(03:36):
but heavy on flavored dish.
Speaker 3 (03:39):
I think I think what you said about the flavor
and the ingredients we use. We use always fresh ingredients
like the chicken. I mean we make the chicken like
every other day because we sell a lot of chicken,
and pana is one of our best sellers.
Speaker 2 (03:56):
And what's what is in that chicken panada? If somebody
goes to Havana there in Coasta Masa or the spectrum
in Irvine.
Speaker 3 (04:07):
They have a grown chicken brown and white. They have
red and belt red and green belt pepper. They have
onion kalapanio, shopped garley. They have chopped cilantro. They have
a cadroi oregano the right time qumin, cayage salad paper.
That's what they have. And we make our arond Own
(04:28):
dough with flours, sugar, salt, paprika, butter, eggs and iced water.
Speaker 2 (04:35):
Wow, and that ice water is really gonna be make
it nice and flaky.
Speaker 3 (04:40):
Huh yes, and we use a lot of butter. So
they are very very big flavor.
Speaker 2 (04:50):
So I'm looking at this list. The impanada, the queso,
what is it.
Speaker 3 (04:56):
Yes, they have a machenko cheese. You have a sweet
cheese and they have a the a bell green in
a green and pepper and onions almost.
Speaker 2 (05:13):
Like uh uh tamal with the green pepper and the cheese.
You know, simple but flavorful.
Speaker 1 (05:24):
You know.
Speaker 2 (05:24):
Growing up across across the street from us was a
family we're very close to, and the mother was from
Chile and she would make these sweet cheese im banadas
that I've never had anywhere else. And it had a
white cheese in there and then there was a powdered
sugar coating on the outside. And I will tell you
(05:47):
there are so many variants of im Banada that it's
it always blows my mind that I come across something
that's different, which which chipanna at a restaurant Havana there
in Irvine and in Costa Mesa. Do you find to
be the most standout, most unique?
Speaker 3 (06:11):
I think is the most popular ambo the restaurant.
Speaker 1 (06:17):
And that's all white meat?
Speaker 3 (06:18):
You say, yes, no? Who who is some dark meat
and white meat?
Speaker 1 (06:24):
Gotcha a mix?
Speaker 3 (06:25):
Even thirty seventy or fifty fifty? Depend how much.
Speaker 2 (06:29):
Do we have excellent? Okay, hang tig. We're talking to
Chef Migual of Havana. You can find out more about
them at restaurant Habana dot com, Restaurant Havana dot com
and uh find out more. They also have a brunch.
We'll talk about that we come back, So go know where.
Speaker 4 (06:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI A M six forty.
Speaker 2 (06:54):
Right now, we're kind of celebrating in Panada National Impanada
Day early a week early rather because we have a
special show that centers around Bob Gerr, the Disney imagineer
who created the monorail, designed the monorail and Utopia and
(07:15):
so many other things at Disney, and also the King Kong,
the original King Kong Ride at Universal Studios and all
kinds of things. We're gonna celebrate him as there is
a new documentary coming out about his life and he
is fascinating. So we're gonna have some food with him
next week and we'll be doing that. So today we
have Chef Mcal from Havana. The restaurant is obviously Cuban
(07:40):
inspired at two locations in Orange County. You've got at
the Spectrum there in Irvine and also in Costa Mesa.
You can find out more restaurant Havana h ab a
na dot com. Chef popular right now are They've been
popular for a while, but they always come back and
(08:01):
have a resurgence. Is brunches today being Saturday tomorrow obviously Sunday.
What kind of brunches do you have going on there
at restaurant Havana.
Speaker 3 (08:12):
We have as taking it, we have a roboa with it,
we have our pancake, we have our print sauce, we
have a special print toast. We have quite a few
plates and over there I need wine use almost the
(08:33):
same thing. They're almost the same recipes. The one do
we use any costa mezza. But tomorrow it's the buffette
style over there in Wain, so you guys can enjoy
with the whole buffette. I mean they have feat food,
they have pastas, they have salad, they have a lot
of food deserves in a lot of a lot of
(08:58):
different types of food.
Speaker 1 (09:00):
It sounds wonderful, explained Ropa Viller.
Speaker 2 (09:03):
Old clothes is is a dish that shows up in
different Latin cuisines.
Speaker 1 (09:10):
Explain what that dish is.
Speaker 3 (09:13):
That's the most popular dish. That's our twitter beef with
a green beer paper, red paper, onion, tomato, and we
would cherry cookreen wine and we slowly cooked for like
a four hours. Then we sweater the beef and that's
(09:36):
that's the way they come out with our red, green
and an onion.
Speaker 2 (09:40):
I can taste it right now. It's such it's one
of my favorite dishes. So delicious. The textures of that
shreaded beef that has been low and slow cooked for
hours on and with those spices and combinations are just
terrific chef. What a pleasure it is to talk with you,
Chef Miguel Quintara. It started in this industry, left his
(10:05):
native country of Mexico, came here for the American dream,
and thank goodness, we are lucky to have him now
in Costa Mesa and in Irvine at Havana Restaurant. I
wish you much success and again remind people to check
out restaurant Havanna dot com. Restaurant Havanna dot com. And
(10:28):
what a pleasure to have you on, chef. Thanks for
taking the time.
Speaker 3 (10:32):
Thank you very much.
Speaker 1 (10:34):
You as wealth.
Speaker 4 (10:35):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI A six forty to.
Speaker 2 (10:41):
Bill Handel's wedding in Verona, Italy, which is gorgeous out
there is that a castle? Just absolutely studying and then
left there and spent time with my family Roman around Roman.
Speaker 1 (10:56):
Around Italy. Liqu what I did?
Speaker 2 (10:59):
It just to me, man, it's amazing the comedic brain
that I have roaming around Italy.
Speaker 1 (11:07):
AnyWho. It was delicious, of course.
Speaker 2 (11:09):
We talked a little bit about some of the favorite
things that I had, including the apparol sprits and the
spaghetti carbonara. So during Technique of the Week, I talked
about the ingredients and recipes for those, the specs for
the drink, and the recipe for the spaghetti carbonara. So
please go back and listen to that, won't you? Also
(11:30):
just really enjoying the social media Hanging out on Instagram
is kind of my place of choice at Fork Reporter.
At Fork Reporter, we're growing that immensely and I appreciate
you doing that. I have fun connecting with you there.
But also many of you have asked about the other
side of things, which is my art, and I'm a maker.
(11:51):
I love to make things, and I'm slowly I'd put
up some of my illustrations on there, some of the
projects that I'm doing. I'm actually three D printing a
little transformer for my son right now. It's a zombie.
I did one of not my design, but I did
one of Dracula and you loved it so much, so
I'm doing that. And you know the stuff that I make,
(12:15):
laser cutting, just all kinds of stuff, vacuum forming, electronics,
like to do a lot of electronics, some sculpting, whatever
it might be, whatever I'm in the mood for.
Speaker 1 (12:27):
Obviously, I'm a.
Speaker 2 (12:28):
Star Wars freak, so like prop replicas, all kinds of things.
If you're interested in that, maybe you're an artist as well,
I can follow you back. Then you can join me
at savco Industries dot com. That's s a a v
COO Industries dot com. Savco Industries dot com actually the
(12:48):
name of a small business that I have that does
some products. It's not really open to the public at
this point, so this has been just kind of a
holding place for me to express the more creative side
of things. So please join me there if you would.
Also reminding you that I'm in for Bill Handle as
he is still out for another week. I'm in for
(13:10):
him all next week, Monday through Friday, starting at six
am with Handle on the news just after Amy King
and wake up Call. I think he might come on
via the phone Thursday or Friday talk about his wedding
and all of the things that have been going on.
All right, New dietary guidelines coming for twenty twenty five
(13:31):
and beyond. Obviously, this is something we've needed for a
long time, our guide, you know, guidelines when it comes
to diet and shoulds and should not and all that stuff.
It's been kind of wonky for a long time, and
not really or wobbly, I should say, and not really
(13:51):
stable or focused. And as we learn more, we should adapt.
So the latest report from the twenty twenty five Dietary
Guidelines Advisory Committee that's the d DGAC it is in
and they're focus all about more plant based proteins. I know,
(14:14):
just hold on a second, hear this all out, because
I actually think it's more balanced than one might think.
And I think there's a misconception here in the United
States that we tend to think as certain food as
side dishes and certain food as the main dish. And
I've always thought that was a little misplaced, and I
(14:35):
think this is to write that now, if you're one
of those people who goes, if I come across a vegan,
all I'm gonna do is.
Speaker 1 (14:41):
Eat more meat. I'm gonna eat their portion, then there's
nothing I can do for you.
Speaker 2 (14:47):
And I am certainly not the epitome of fitness myself
by any stretch, but intellectually understanding these things and reasonably
understanding these things is part of the plan. So back
in off on red and processed meat is not a
bad thing. That doesn't mean eliminating it, which is what
I love about this. Too many times we hear you
(15:08):
got to eliminate that, or we demonize certain foods, and
I can't stand that. This is about shuffling the deck
and I find that to be smart. So it's pushing
for more flexible, realistic approach to help the eating.
Speaker 1 (15:20):
I like that.
Speaker 2 (15:21):
Let's break down the things that are coming forth through
this study, why it matters, and what it means to
you and meat. Plant based proteins are taking a spotlight.
That is not a bad thing, that is a good thing. Again,
we tend to mismanage our plates by thinking the only
proteins out there are meat proteins, and that's just not
(15:47):
the case. So this new study is pushing towards eating
more plant based proteins like beans, lentils, peas, nuts, and
seeds because they're not only good proteins, but they have
more to offer like fiber, vitamins, minerals and their link
(16:08):
to a lower risk of chronic diseases. That's all good.
So one of the committee members and professor at Massachusetts
General Hospitals says, it's more about dialing down red and
processed meat intake. Now getting rid of it just dialing
down and leading into the health benefits of some of
these plant proteins. Another perk, and really one of the
(16:29):
biggest ones that I see is fiber. Colon cancer is
raising all the time, and fiber is one of the
things that can fight against that. Most Americans a crap time,
like ninety five percent of us don't get enough fiber,
and that is problematic. These plant based proteins great way
(16:51):
to close that gap. Throw in some fiber. That is
a healthy, wonderful thing. All right, we'll come back. We'll
break down some more and why how these protein groups
I think are going to be more fair and balanced.
And also the attitude towards being flexible on your diet
I think is smart. I'll explain one thing that comes
(17:11):
to mind that hopefully will be helpful when we return
talking about the twenty twenty five and Beyond Food Balanced
Dietary Guidelines report that just came out.
Speaker 1 (17:24):
So go nowhere.
Speaker 2 (17:27):
You've been listening to the Fork 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. How are you, I miss Jack, Your crazy
little minks here back with the Forek report back from Italy. Man,
I got to tell you, as it's been said a
(17:49):
million times before, art, education and travel are never ever
going to be a waste of money. I am not
a rich person by any stretch of the imagination. My
wife and I work very hard for what we have,
and we try to live beneath our means. But I
will tell you, and she's really good at finding those things.
She's the type of person though, that could sleep in
(18:10):
a hostel. I'm not doing that. I'm not doing that.
She did that when she was younger. She's kind of
a free spirit that way. And I mean she went
to Morocco by herself when she was in her twenties.
She is a different time back then, and she's a
very bold and independent person. But she finds, you know,
(18:31):
you can We found rooms that were one hundred and
I don't know, one hundred and thirty euros and things
like that. You just need a nice, clean bed where
you can sleep. You don't need to have anything fancy,
and then you spend the money on finding good food
or whatever. And yeah, traveling can be a bit of
a bear. Getting on an airplane these days, and all
(18:53):
of that, but it's really terrific, and I highly encourage
you to find ways to put money aside and explore
those things inexpensively. Because before before Max was born, our
son was born, we traveled a lot, and I did
that on purpose because of my kidneys and I knew
eventually i'd be on dialysis and have a kidney transplant,
(19:17):
and so I went to a lot of the third
world type places early on that would be very difficult
for me when I'm compromised, and if we didn't go expensive,
nor did we this time, And it just is a
lovely way to see different cultures and different things. So
(19:37):
that's my little tidbit for you. All Right, we're in
the middle of looking at the latest when it comes
down the twenty twenty five Dietary Guidelines Report. This report
comes from the Dietary Guidelines Advisory Committee. They're really looking
towards plant based proteins. Now, don't roll your eyes and
do that whole Well, if they want us to eat
(19:57):
plant based then I'm just gonna eat more red meat.
This is about balance, and I like the way they're
looking at this so far. It's not preachy. It looks
balanced to me, it's about remixing in certain plant proteins
(20:18):
like beans and peas and lentils, because they've been in
the veggie category for a long time, but that's not
the best place for them. We can move them into
the protein group and really see them for the nutritious
bombs that they are, so beans, peas, lentils, nuts, seeds, soil.
(20:40):
I'm a little less thrilled about seafood, meat, poultry, eggs.
This becomes balanced, and they want you to have more
flexibility in the way you eat Eat Healthy your Way,
So the rigid food rules they're going to do away with,
or at least they're looking to rolling out at this
new approach called eat Healthy Your Way kind of this framework,
(21:01):
and it's about being flexible and inclusive no matter your budget,
your cultural background, personal preferences. None of that goes by
the wayside. They're looking for a method that supports eating
nutrient rich foods, but it gives you room to include
plant based and animal products.
Speaker 1 (21:19):
It's not some.
Speaker 2 (21:20):
Preachy this way or the highway. We are not herbivores,
we are omnivores.
Speaker 1 (21:29):
Now we have.
Speaker 2 (21:31):
Evolved to a place where we can make decisions like
that I don't think it's good for a child personally.
The balance in these things are important, and there's some
things that you can find only in meat and you'd
have to take a viemin four if you didn't get it.
I think the natural resources are still an important research
(21:54):
So you load up on fruits and veg cheese.
Speaker 1 (21:56):
Talk to your doctor. Of course, choose.
Speaker 2 (21:58):
Whole grains over refined ones. That's a no brainer. Go
for low fat dairy soy alternatives. Again, some people are
allergic to it, and there's also other issues with soy,
and some of it's just to processed food as well.
Use vegetables oils instead of saturating fats. There's arguments in
(22:18):
different oils. Nowadays prioritize plant based proteins and I think
that's a good thing. Move them to the center of
the plate is not a bad thing. Be realistic, be adaptable.
One thing that I said before the break is that
a lot of people want to demonize food. We do
this a lot. We demonize things here in the United States.
(22:38):
This is a saying I want you to repeat over
and over in your head. Toxicity comes from the dosage.
There are a lot of things that are okay in
certain doses and not in others. If you had only
a carrot diet, it's not good for you. If you
had only a spinach diet, it's not good for you.
(22:59):
Any Thing outside of the balance can be bad for you.
And that includes red meat, and that includes plant based
food as well. And there's a lot of process plant
based food that is not good for you. Now here's
the argument that is still in plain. That is ultra
processed foods, what's described as ultra processed foods getting a
(23:21):
lot of attention these days. Your sugary cereals, your SODA's,
packaged snags, frozen feel foods, that type of thing. But
fast food, all these things, a risk of obesity, heart disease,
type two diabetes, all these things. But right now it's
still in a gray area. There's not enough solid research
to really back up any sweeping guidelines, so they're not
(23:43):
landing on that. This raport is setting the stage for
twenty twenty five into twenty thirty dietary guidelines for Americans.
So we got to stay tuned and see how this
plays out. But right now, what I've seen makes sense.
Move some of the plant based into the center of
the plate, and not just a side dish like lentils
(24:05):
healthy you know, peas, these types of things, and you
can get some great fiber in there along with the protein.
That's great, along with keeping your meat. Meat's not going
anywhere in my life unless my doctor puts a gun
to my head and says absolutely not. And then you know,
I'll just do a little bit of here and there.
So it's not about that. It's about balance and dosage
(24:27):
and mixtures of these things and learning, you know, a
wonderful doll for your lentils, whatever it might be. Simon Majumdar,
our friend has a great recipe on his website, and
learn to mix these things up. We come back Costco.
Some of your favorites are actually cheaper on Amazon. Right
(24:48):
now I'll explain why. So go no where.
Speaker 4 (24:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Sevadre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app Do you Do. Thanks
for hanging out today. Happy to be back in town
from vacation. Was out at Bill Handle's wedding, which I
got to tell you, Holy smokes man. I've been to
a lot of weddings in my life. I have never
been to one like this. And all weddings are special.
(00:24):
I mean, they're all focused, hopefully on the love of
the two individuals. They're all special and you love them
for you know, their imperfections and their all the things
that go into it. But holy smokes, I've there were
multiple times where my mouth just dropped. I think I'm
filling in for Bill Handle all next week. I think
(00:48):
later on the week, Bill and maybe even Lindsay's new
bride might come on the show and we'll talk about
it a little bit, I think near the end of
the week, because it was spectacular and he is for
those that care, he's just very happy and it was
lovely to see and it was an honor to be
(01:10):
there by his side, but just a magical time. Really
neat people surrounding and just a magical time. A week
from today, Bob Gerr is coming back on the show
world renowned Disney Imagine near ninety three years young, a Spitfire.
A new documentary about his life is coming out. We're
(01:31):
going to dedicate the show to him. He's going to
come on for the show next week. We're going to
try some of the food from some of his favorite
locations in the Southland and more so stick around for that,
won't you. I want to introduce you to Chef migul
he Is. It comes from humble beginnings in the culinary
industry age fifteen, left his native country of Mexico looking
(01:55):
for the American dream. We welcome him with open arms
to what he brings now to the Southland in Havana.
This restaurant has two locations. You can find them in
Orange County. You have one at the Irvine Spectrum and
one in Costa Mesa. Jeff, welcome to the Forkal Part.
Speaker 3 (02:16):
Thank you.
Speaker 2 (02:18):
So you've got National Impanada Day. They come up with
these days all the time. I think it's coming up
a week from today, and it's just an excuse to
have you on and chat with you. But to start
when it comes to Cuban flavors, What are some of
the ingredients that come to mind for you?
Speaker 3 (02:42):
Well, I was thinking when I arrived at Ravanda, I
saw the recipits and I started starching about what Abama
eat and I come out with some of my Space shows.
But as they used they used to have a chicken
and banadas, what we were a little bit more and
they get very popular. So that's what we have so far.
(03:04):
But we have quite a few, like four type of
different panadas.
Speaker 1 (03:09):
Wow.
Speaker 2 (03:10):
Now in banadas have their origins in Spain, but they
have gone throughout Latin America and beyond as well, including
you know throughout Chile has their their own take Ecuador
and you can find them all over the place. What
do you think is so special about this this simple
(03:36):
but heavy on flavored dish.
Speaker 3 (03:39):
I think I think what you said about the flavor
and the ingredients we use. We use always fresh ingredients
like the chicken. I mean we make the chicken like
every other day because we sell a lot of chicken,
and pana is one of our best sellers.
Speaker 2 (03:56):
And what's what is in that chicken panada? If somebody
goes to Havana there in Coasta Masa or the spectrum
in Irvine.
Speaker 3 (04:07):
They have a grown chicken brown and white. They have
red and belt red and green belt pepper. They have
onion kalapanio, shopped garley. They have chopped cilantro. They have
a cadroi oregano the right time qumin, cayage salad paper.
That's what they have. And we make our arond Own
(04:28):
dough with flours, sugar, salt, paprika, butter, eggs and iced water.
Speaker 2 (04:35):
Wow, and that ice water is really gonna be make
it nice and flaky.
Speaker 3 (04:40):
Huh yes, and we use a lot of butter. So
they are very very big flavor.
Speaker 2 (04:50):
So I'm looking at this list. The impanada, the queso,
what is it.
Speaker 3 (04:56):
Yes, they have a machenko cheese. You have a sweet
cheese and they have a the a bell green in
a green and pepper and onions almost.
Speaker 2 (05:13):
Like uh uh tamal with the green pepper and the cheese.
You know, simple but flavorful.
Speaker 1 (05:24):
You know.
Speaker 2 (05:24):
Growing up across across the street from us was a
family we're very close to, and the mother was from
Chile and she would make these sweet cheese im banadas
that I've never had anywhere else. And it had a
white cheese in there and then there was a powdered
sugar coating on the outside. And I will tell you
(05:47):
there are so many variants of im Banada that it's
it always blows my mind that I come across something
that's different, which which chipanna at a restaurant Havana there
in Irvine and in Costa Mesa. Do you find to
be the most standout, most unique?
Speaker 3 (06:11):
I think is the most popular ambo the restaurant.
Speaker 1 (06:17):
And that's all white meat?
Speaker 3 (06:18):
You say, yes, no? Who who is some dark meat
and white meat?
Speaker 1 (06:24):
Gotcha a mix?
Speaker 3 (06:25):
Even thirty seventy or fifty fifty? Depend how much.
Speaker 2 (06:29):
Do we have excellent? Okay, hang tig. We're talking to
Chef Migual of Havana. You can find out more about
them at restaurant Habana dot com, Restaurant Havana dot com
and uh find out more. They also have a brunch.
We'll talk about that we come back, So go know where.
Speaker 4 (06:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI A M six forty.
Speaker 2 (06:54):
Right now, we're kind of celebrating in Panada National Impanada
Day early a week early rather because we have a
special show that centers around Bob Gerr, the Disney imagineer
who created the monorail, designed the monorail and Utopia and
(07:15):
so many other things at Disney, and also the King Kong,
the original King Kong Ride at Universal Studios and all
kinds of things. We're gonna celebrate him as there is
a new documentary coming out about his life and he
is fascinating. So we're gonna have some food with him
next week and we'll be doing that. So today we
have Chef Mcal from Havana. The restaurant is obviously Cuban
(07:40):
inspired at two locations in Orange County. You've got at
the Spectrum there in Irvine and also in Costa Mesa.
You can find out more restaurant Havana h ab a
na dot com. Chef popular right now are They've been
popular for a while, but they always come back and
(08:01):
have a resurgence. Is brunches today being Saturday tomorrow obviously Sunday.
What kind of brunches do you have going on there
at restaurant Havana.
Speaker 3 (08:12):
We have as taking it, we have a roboa with it,
we have our pancake, we have our print sauce, we
have a special print toast. We have quite a few
plates and over there I need wine use almost the
(08:33):
same thing. They're almost the same recipes. The one do
we use any costa mezza. But tomorrow it's the buffette
style over there in Wain, so you guys can enjoy
with the whole buffette. I mean they have feat food,
they have pastas, they have salad, they have a lot
of food deserves in a lot of a lot of
(08:58):
different types of food.
Speaker 1 (09:00):
It sounds wonderful, explained Ropa Viller.
Speaker 2 (09:03):
Old clothes is is a dish that shows up in
different Latin cuisines.
Speaker 1 (09:10):
Explain what that dish is.
Speaker 3 (09:13):
That's the most popular dish. That's our twitter beef with
a green beer paper, red paper, onion, tomato, and we
would cherry cookreen wine and we slowly cooked for like
a four hours. Then we sweater the beef and that's
(09:36):
that's the way they come out with our red, green
and an onion.
Speaker 2 (09:40):
I can taste it right now. It's such it's one
of my favorite dishes. So delicious. The textures of that
shreaded beef that has been low and slow cooked for
hours on and with those spices and combinations are just
terrific chef. What a pleasure it is to talk with you,
Chef Miguel Quintara. It started in this industry, left his
(10:05):
native country of Mexico, came here for the American dream,
and thank goodness, we are lucky to have him now
in Costa Mesa and in Irvine at Havana Restaurant. I
wish you much success and again remind people to check
out restaurant Havanna dot com. Restaurant Havanna dot com. And
(10:28):
what a pleasure to have you on, chef. Thanks for
taking the time.
Speaker 3 (10:32):
Thank you very much.
Speaker 1 (10:34):
You as wealth.
Speaker 4 (10:35):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI A six forty to.
Speaker 2 (10:41):
Bill Handel's wedding in Verona, Italy, which is gorgeous out
there is that a castle? Just absolutely studying and then
left there and spent time with my family Roman around Roman.
Speaker 1 (10:56):
Around Italy. Liqu what I did?
Speaker 2 (10:59):
It just to me, man, it's amazing the comedic brain
that I have roaming around Italy.
Speaker 1 (11:07):
AnyWho. It was delicious, of course.
Speaker 2 (11:09):
We talked a little bit about some of the favorite
things that I had, including the apparol sprits and the
spaghetti carbonara. So during Technique of the Week, I talked
about the ingredients and recipes for those, the specs for
the drink, and the recipe for the spaghetti carbonara. So
please go back and listen to that, won't you? Also
(11:30):
just really enjoying the social media Hanging out on Instagram
is kind of my place of choice at Fork Reporter.
At Fork Reporter, we're growing that immensely and I appreciate
you doing that. I have fun connecting with you there.
But also many of you have asked about the other
side of things, which is my art, and I'm a maker.
(11:51):
I love to make things, and I'm slowly I'd put
up some of my illustrations on there, some of the
projects that I'm doing. I'm actually three D printing a
little transformer for my son right now. It's a zombie.
I did one of not my design, but I did
one of Dracula and you loved it so much, so
I'm doing that. And you know the stuff that I make,
(12:15):
laser cutting, just all kinds of stuff, vacuum forming, electronics,
like to do a lot of electronics, some sculpting, whatever
it might be, whatever I'm in the mood for.
Speaker 1 (12:27):
Obviously, I'm a.
Speaker 2 (12:28):
Star Wars freak, so like prop replicas, all kinds of things.
If you're interested in that, maybe you're an artist as well,
I can follow you back. Then you can join me
at savco Industries dot com. That's s a a v
COO Industries dot com. Savco Industries dot com actually the
(12:48):
name of a small business that I have that does
some products. It's not really open to the public at
this point, so this has been just kind of a
holding place for me to express the more creative side
of things. So please join me there if you would.
Also reminding you that I'm in for Bill Handle as
he is still out for another week. I'm in for
(13:10):
him all next week, Monday through Friday, starting at six
am with Handle on the news just after Amy King
and wake up Call. I think he might come on
via the phone Thursday or Friday talk about his wedding
and all of the things that have been going on.
All right, New dietary guidelines coming for twenty twenty five
(13:31):
and beyond. Obviously, this is something we've needed for a
long time, our guide, you know, guidelines when it comes
to diet and shoulds and should not and all that stuff.
It's been kind of wonky for a long time, and
not really or wobbly, I should say, and not really
(13:51):
stable or focused. And as we learn more, we should adapt.
So the latest report from the twenty twenty five Dietary
Guidelines Advisory Committee that's the d DGAC it is in
and they're focus all about more plant based proteins. I know,
(14:14):
just hold on a second, hear this all out, because
I actually think it's more balanced than one might think.
And I think there's a misconception here in the United
States that we tend to think as certain food as
side dishes and certain food as the main dish. And
I've always thought that was a little misplaced, and I
(14:35):
think this is to write that now, if you're one
of those people who goes, if I come across a vegan,
all I'm gonna do is.
Speaker 1 (14:41):
Eat more meat. I'm gonna eat their portion, then there's
nothing I can do for you.
Speaker 2 (14:47):
And I am certainly not the epitome of fitness myself
by any stretch, but intellectually understanding these things and reasonably
understanding these things is part of the plan. So back
in off on red and processed meat is not a
bad thing. That doesn't mean eliminating it, which is what
I love about this. Too many times we hear you
(15:08):
got to eliminate that, or we demonize certain foods, and
I can't stand that. This is about shuffling the deck
and I find that to be smart. So it's pushing
for more flexible, realistic approach to help the eating.
Speaker 1 (15:20):
I like that.
Speaker 2 (15:21):
Let's break down the things that are coming forth through
this study, why it matters, and what it means to
you and meat. Plant based proteins are taking a spotlight.
That is not a bad thing, that is a good thing. Again,
we tend to mismanage our plates by thinking the only
proteins out there are meat proteins, and that's just not
(15:47):
the case. So this new study is pushing towards eating
more plant based proteins like beans, lentils, peas, nuts, and
seeds because they're not only good proteins, but they have
more to offer like fiber, vitamins, minerals and their link
(16:08):
to a lower risk of chronic diseases. That's all good.
So one of the committee members and professor at Massachusetts
General Hospitals says, it's more about dialing down red and
processed meat intake. Now getting rid of it just dialing
down and leading into the health benefits of some of
these plant proteins. Another perk, and really one of the
(16:29):
biggest ones that I see is fiber. Colon cancer is
raising all the time, and fiber is one of the
things that can fight against that. Most Americans a crap time,
like ninety five percent of us don't get enough fiber,
and that is problematic. These plant based proteins great way
(16:51):
to close that gap. Throw in some fiber. That is
a healthy, wonderful thing. All right, we'll come back. We'll
break down some more and why how these protein groups
I think are going to be more fair and balanced.
And also the attitude towards being flexible on your diet
I think is smart. I'll explain one thing that comes
(17:11):
to mind that hopefully will be helpful when we return
talking about the twenty twenty five and Beyond Food Balanced
Dietary Guidelines report that just came out.
Speaker 1 (17:24):
So go nowhere.
Speaker 2 (17:27):
You've been listening to the Fork 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. How are you, I miss Jack, Your crazy
little minks here back with the Forek report back from Italy. Man,
I got to tell you, as it's been said a
(17:49):
million times before, art, education and travel are never ever
going to be a waste of money. I am not
a rich person by any stretch of the imagination. My
wife and I work very hard for what we have,
and we try to live beneath our means. But I
will tell you, and she's really good at finding those things.
She's the type of person though, that could sleep in
(18:10):
a hostel. I'm not doing that. I'm not doing that.
She did that when she was younger. She's kind of
a free spirit that way. And I mean she went
to Morocco by herself when she was in her twenties.
She is a different time back then, and she's a
very bold and independent person. But she finds, you know,
(18:31):
you can We found rooms that were one hundred and
I don't know, one hundred and thirty euros and things
like that. You just need a nice, clean bed where
you can sleep. You don't need to have anything fancy,
and then you spend the money on finding good food
or whatever. And yeah, traveling can be a bit of
a bear. Getting on an airplane these days, and all
(18:53):
of that, but it's really terrific, and I highly encourage
you to find ways to put money aside and explore
those things inexpensively. Because before before Max was born, our
son was born, we traveled a lot, and I did
that on purpose because of my kidneys and I knew
eventually i'd be on dialysis and have a kidney transplant,
(19:17):
and so I went to a lot of the third
world type places early on that would be very difficult
for me when I'm compromised, and if we didn't go expensive,
nor did we this time, And it just is a
lovely way to see different cultures and different things. So
(19:37):
that's my little tidbit for you. All Right, we're in
the middle of looking at the latest when it comes
down the twenty twenty five Dietary Guidelines Report. This report
comes from the Dietary Guidelines Advisory Committee. They're really looking
towards plant based proteins. Now, don't roll your eyes and
do that whole Well, if they want us to eat
(19:57):
plant based then I'm just gonna eat more red meat.
This is about balance, and I like the way they're
looking at this so far. It's not preachy. It looks
balanced to me, it's about remixing in certain plant proteins
(20:18):
like beans and peas and lentils, because they've been in
the veggie category for a long time, but that's not
the best place for them. We can move them into
the protein group and really see them for the nutritious
bombs that they are, so beans, peas, lentils, nuts, seeds, soil.
(20:40):
I'm a little less thrilled about seafood, meat, poultry, eggs.
This becomes balanced, and they want you to have more
flexibility in the way you eat Eat Healthy your Way,
So the rigid food rules they're going to do away with,
or at least they're looking to rolling out at this
new approach called eat Healthy Your Way kind of this framework,
(21:01):
and it's about being flexible and inclusive no matter your budget,
your cultural background, personal preferences. None of that goes by
the wayside. They're looking for a method that supports eating
nutrient rich foods, but it gives you room to include
plant based and animal products.
Speaker 1 (21:19):
It's not some.
Speaker 2 (21:20):
Preachy this way or the highway. We are not herbivores,
we are omnivores.
Speaker 1 (21:29):
Now we have.
Speaker 2 (21:31):
Evolved to a place where we can make decisions like
that I don't think it's good for a child personally.
The balance in these things are important, and there's some
things that you can find only in meat and you'd
have to take a viemin four if you didn't get it.
I think the natural resources are still an important research
(21:54):
So you load up on fruits and veg cheese.
Speaker 1 (21:56):
Talk to your doctor. Of course, choose.
Speaker 2 (21:58):
Whole grains over refined ones. That's a no brainer. Go
for low fat dairy soy alternatives. Again, some people are
allergic to it, and there's also other issues with soy,
and some of it's just to processed food as well.
Use vegetables oils instead of saturating fats. There's arguments in
(22:18):
different oils. Nowadays prioritize plant based proteins and I think
that's a good thing. Move them to the center of
the plate is not a bad thing. Be realistic, be adaptable.
One thing that I said before the break is that
a lot of people want to demonize food. We do
this a lot. We demonize things here in the United States.
(22:38):
This is a saying I want you to repeat over
and over in your head. Toxicity comes from the dosage.
There are a lot of things that are okay in
certain doses and not in others. If you had only
a carrot diet, it's not good for you. If you
had only a spinach diet, it's not good for you.
(22:59):
Any Thing outside of the balance can be bad for you.
And that includes red meat, and that includes plant based
food as well. And there's a lot of process plant
based food that is not good for you. Now here's
the argument that is still in plain. That is ultra
processed foods, what's described as ultra processed foods getting a
(23:21):
lot of attention these days. Your sugary cereals, your SODA's,
packaged snags, frozen feel foods, that type of thing. But
fast food, all these things, a risk of obesity, heart disease,
type two diabetes, all these things. But right now it's
still in a gray area. There's not enough solid research
to really back up any sweeping guidelines, so they're not
(23:43):
landing on that. This raport is setting the stage for
twenty twenty five into twenty thirty dietary guidelines for Americans.
So we got to stay tuned and see how this
plays out. But right now, what I've seen makes sense.
Move some of the plant based into the center of
the plate, and not just a side dish like lentils
(24:05):
healthy you know, peas, these types of things, and you
can get some great fiber in there along with the protein.
That's great, along with keeping your meat. Meat's not going
anywhere in my life unless my doctor puts a gun
to my head and says absolutely not. And then you know,
I'll just do a little bit of here and there.
So it's not about that. It's about balance and dosage
(24:27):
and mixtures of these things and learning, you know, a
wonderful doll for your lentils, whatever it might be. Simon Majumdar,
our friend has a great recipe on his website, and
learn to mix these things up. We come back Costco.
Some of your favorites are actually cheaper on Amazon. Right
(24:48):
now I'll explain why. So go no where.
Speaker 4 (24:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
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