December 20, 2025 • 31 mins
The Fork Report Hour 3 (12/20) - Morgan Runyon from The Old Place joins The Fork Report! The Old Place, combined with the Cornell Winery, offers a beautiful, memorable, and one-of-a-kind dining experience.
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Speaker 1 (00:00):
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to k IF I Am six forty, the
fore Report on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let me, did you at it? Let me teach you
at it? Nathan, Let me teach you at it.
Speaker 2 (00:34):
It's I love technology and the fact that we don't
have the smell o radio right now is the biggest
handicap this show has ever had. I can talk you
through things to the best of my ability and give
you sight, but giving you the smell is often very difficult.
(00:55):
K IF I Am six forty. You're listening to the
fore Purport all Things Food, beverage and beyond. Every Saturday
we kind of shake off the heaviness of the week, stuff.
Speaker 1 (01:06):
Going on in the news. We all know what's going on,
but this is a safe have it.
Speaker 2 (01:10):
This is a sanctuary for us just to celebrate food,
the people that make it, the culture behind it, cooking
at home, going out to eat, making a good cocktail,
whatever it might be. And the holidays are here, and
we were trying to really shed some light on unique
places in southern California that.
Speaker 1 (01:31):
Are beyond the norm.
Speaker 2 (01:35):
And one of the places I was just sitting here
talking with Morgan and Morgan Runyon is our guest today
from the Old Place. And I said, not only am
I embarrassed, it's first time he's on the show and
I got to shake his hand, but also I've never
been and I know everything there is to know about
this place and still just have not had that moment
(01:59):
of saying, let's go there. I can blame it on
my wife, but she doesn't need red me so. But
I will tell you this smells delicious. Welcome to the
forker Port. Thank you. It's a real pleasure bring that
mike to you right up close.
Speaker 1 (02:14):
We're an intimate show here.
Speaker 4 (02:17):
Well, this is my first time on the radio.
Speaker 2 (02:19):
Oh man, you know what it really is. It's a
treat for me and it's a real honor to have
you here. Your family has, your father Tom has left
an indelible mark on southern California and the food scene
that is without a doubt and indescribable, indescribable about the
(02:41):
from events to special dining experiences to just great honest food.
I just you know, it's it's you can't set out,
you don't sit in a boardroom and come up with
this concept comes from the heart in the family period.
(03:02):
That's the only place that could birth this. So tell
us a little bit about it.
Speaker 4 (03:05):
Well, fifty five years ago or so, my father decided
to open up a restaurant. He went out looking for
the worst possible location demographically and found the old Hanks
Country Store and Cornell Post Office. It's built in nineteen
oh eight. It served the homesteaders that lived behind Rancho Malibu,
which was still a cattle ranch at that time, and
(03:28):
my grandma had been living out there, so he knew
the area. My dad grew up in the run In Canyon,
so they've been around for a little while.
Speaker 1 (03:38):
And no relation though, right, Yeah it is.
Speaker 4 (03:41):
Yeah, it's my uncle Carmen, my dad. They used to
hunt up there.
Speaker 2 (03:44):
I wondered about that, and that was like one of
the first questions, Is it tight?
Speaker 1 (03:49):
Is that's the same family name.
Speaker 4 (03:51):
Yeah, I mean my dad would be one hundred and
five now, Tom run In, and he remembered Hollywood with
avocado orchards.
Speaker 1 (03:59):
Oh my gosh, I can only imagine.
Speaker 4 (04:03):
Yeah, so yeah, because Los Angeles really isn't that old. Yeah, right,
unless you have a Spanish name, Yeah, yeah, exactly if
you were here originally.
Speaker 2 (04:13):
Yeah, but that it is funny to think about that,
and even I mean, we go back, you know a
little over one hundred years for Hollywood and Hollywood Land
and the sign itself.
Speaker 1 (04:29):
For that part. But when you look, it.
Speaker 2 (04:34):
Was so desolate. There was nothing around the old pictures.
There's nothing better than going through all those old pictures
of La.
Speaker 4 (04:42):
Yeah, yeah, it's pretty amazing. We actually have in the
back we have a little expresso truck that were on
the weekends we serve expresso out of it. And it
came from a guy new up the hill and he
bought it from some guys in the valley and faded
on the side door it says J. Wilson and son
Recida a ranch and that's from when there was Hay
in the valley. And this truck's only in nineteen forty
(05:04):
nine and we've built this little kind of gypsy wagon
espresso truck on it. But yeah, you know, our history
hero is relatively new. The old place has been a
part of that for a while.
Speaker 1 (05:15):
Yeah. No, no Hay in Resita.
Speaker 2 (05:17):
But you do get hey, no, okay, I'm getting this shit.
Speaker 1 (05:22):
The headshake from Kyla. I thought I was clean. It
was a solid joke, So you know, I wondered. But yeah,
so do you do you call it running or do
you say my Canyon? No?
Speaker 4 (05:36):
I mean, listen, we're very far removed. Was that was
years ago and the name stuck. But yeah, I mean
I've taken my kids up there and gone for a hike,
but it's certainly not part of our family anymore. I mean, sure,
the name, but.
Speaker 2 (05:53):
To have that stamp like Mulholland, yeah, like any of
those you know, important names at the birth of Los Angeles.
Speaker 1 (06:07):
Is pretty freaking cool.
Speaker 4 (06:09):
Yeah, no, it's it's quite an honor. And you know,
and you know, my dad kind of had a vision
with the old place. He wanted to recreate something of
his past or preserve it. And that's kind of what
we've done, you know, in getting into the restaurant, having
grown up in it with my sister, and I wasn't
the business I was planning.
Speaker 1 (06:29):
On being in really, so this was not well.
Speaker 4 (06:33):
I mean sleeping in the car when you're a kid,
You're like, I'm going to do something else. But as
my parents ran it and the end it was just
the two of them running. My dad was in his
eighties and it was a quirky restaurant. You know everything
for forty years or two things on the menu steak
and clams Sunday with steaks too. I brought some steaks
to for you.
Speaker 2 (06:52):
The smell here, I mean seriously, been doing this for
quite some time. There's a lot of great smell and
stuff that has come through that door. This it took
like half a second because Caleb brought it in and
I was doing something on the computer and it just
like a cartoon waved itself into my nose and I went,
(07:14):
holy hell, that is what like? That food is my favorite.
Just looking at this and smelling, I'm telling you this
is the stuff I love to eat well.
Speaker 4 (07:23):
And and what you're smelling is, you know, we cook
over a local oak. I've been cutting wood with my
dad since i was eight years old. And that's the flavor.
That's a flavor of region. You know, in Kentucky you
might have hickory or something. We have coastal red oak.
That's our flavor. And that's what flavors our food. And
it's it's it's not anything complicated, it's simple, but.
Speaker 2 (07:46):
That's a seasoning and that's that's a regional local parts.
Like you said, you remember as a kid, adding that
to your food is I mean, nowadays you can get
anything shipped anywhere. You get Texa, Texas post oak and
all these different things. But to have that regional you know,
(08:08):
kind of going out in the backyard and grabbing it
and cooking.
Speaker 4 (08:11):
Yeah, well we've got a big pile of it and
I'm always cutting it and splitting it and staying ahead
of it.
Speaker 2 (08:17):
Looking at the website, the quote that you have here,
time is a bit wound backwards here. I love that
concept that it's like simpler times, simple meals that don't
hide under a thousand different ingredients.
Speaker 4 (08:35):
Well, it's also and the whole atmosphere is that is
that way. And people often ask me, they're like, well,
what's it like if I were to come to the restaurant.
I'm like, well, it's kind of probably like you traveled
out of state, but you're going to sleep in your
own bed, because it's it's like you're in the mountains.
You know, there's you know, wildlife around. You know, it's
(08:58):
like you've kind of gone, you're not you've exited La,
but you haven't really You're still within LA. And that's
the beauty that we can provide. And it's also you know,
a great benefit for us that we've got this population
base of Los Angeles.
Speaker 2 (09:13):
That is the one thing that we have that you
don't have anywhere else.
Speaker 1 (09:17):
You go to New York.
Speaker 2 (09:19):
Great, they've got great food, all that stuff, but it's
all kind of on top of each other. You can,
you know, get to everything easily. We have these nooks
and crannies and make you feel like you're nowhere near home,
but you are.
Speaker 1 (09:33):
We come back. We're going to talk more. This is
just a.
Speaker 2 (09:39):
Fascinating story about a local family embedding their roots throughout
food and Los Angeles. And I just I love the
story and I'm thrilled to have Morgan here. Morgan Runyon
is with us, and we'll keep talking about the old place.
We'll talk about the menu, will do some taste. I
(10:01):
know Kayla she heard tasting and she started bouncing in
her chair. We'll do some tasting. We come back, So
go nowhere. It's the Forkport. I'm Neil Savedra KFI AM
six forty.
Speaker 5 (10:13):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:20):
Everybody, It's Neil Savadra and the Fork Report. Your friendly neighborhood.
Fork reporter Neil Savedra just talking about food, celebrating food
on a beautiful Saturday during the holidays. Hanakah starts tomorrow,
and of course Christmas is coming up, and we think
about food and family and gathering together and unique cool
places here to get food.
Speaker 1 (10:42):
Family owned and run.
Speaker 2 (10:44):
And one of those place places is the Old Place
and you can find out more at Old Place Cornell
dot com. Old Place Cornell dot com. That's because of
the winery.
Speaker 4 (10:56):
The Cornell Yeah, no, Cornell was interesting enough. When the
homesteaders originally moved out there, they decided they needed a
schoolhouse and someone wrote to Ezra Cornell of Cornell University
University and said, we need some you know, a syllabus
and some books, and so he donated them and they're like, well,
(11:17):
we're going to name our little area after you.
Speaker 1 (11:20):
Oh wow. Yeah.
Speaker 4 (11:22):
So it's right up from Malibou Lake. It's off Canaan
in the Santa Monica Mountains and it's you know, it's
like you step back in time.
Speaker 1 (11:31):
Holy smokes.
Speaker 2 (11:34):
So well, Morgan was filling the in on that little story.
I decided to take a little little dip in this
warm brown lovely meaty oniony, there's celery everything. Tell us
(11:55):
about this stew. This is absolutely heaven.
Speaker 4 (11:58):
So the stew. The first forty years at a restaurant,
two things on the menu state clams, cash only that
was my parents. I've really up the game. We've got
a full page and Stu was only on Sunday. You
do ste every night. But Stu is just yeah, it's
one of our original And Stu is just such a comfort.
Speaker 2 (12:21):
Food, you know.
Speaker 4 (12:23):
It's like the one thing like my daughter she's always
just bring the stew home and I'm like, well, what
about like our fish, specially when no bring the stew home.
Speaker 1 (12:30):
Yeah, it's and.
Speaker 4 (12:32):
The thing about Stu, Stu also gets better. Yeah, you
bring it home and you reheat it. It's not like
a lot of food, you know, degrades. Stu is just
like it keeps stewing people.
Speaker 1 (12:44):
Yeah, it's in the name, man, it's Stu. It needs
to stew.
Speaker 2 (12:51):
So people ask me that because it's certain foods Chinese, Italian,
there's Stu. There's certain foods that just get better because
of that marriage, that time that just the longer they
go on, the more of those flavors and fuse with
each other and kind of make.
Speaker 1 (13:09):
This whole other thing. Yeah. I could eat this every day.
Speaker 4 (13:14):
Yeah, So I mean this stew is a big thing.
I mean, but really the heart and soul of our
restaurant is we've got a big oak fire that we're
throwing logs in and we are sizzling meat over and
whether you like a lean piece of meat, which would
be our sirloin or a rib eye, which you know
that fat is going to start to caramelize or kind
(13:35):
of melt into your.
Speaker 1 (13:36):
Mouth, you wis are magic. Yeah.
Speaker 4 (13:38):
And then we also do a bone infla, So we
don't have a giant selection, but you don't you don't
need a lot either.
Speaker 2 (13:45):
Describe the bone infla because that's not served traditionally like
that one.
Speaker 4 (13:49):
Yeah, and the bone in fla really is just you know,
how do you give a flay a little more? And
to me, the fla is, you know, it melts and everything,
but like the sirloin, it's got the most intense steak flavor.
The ribbi has got this melty fat and you got
to it's sizzling over oak and that fat's caramelized. It's amazing,
(14:11):
Like you're you know, you're eating the fat first and
then the filet. Just putting the bone in it adds
you know, it gives it a little deeper flavor than
just your traditional filet.
Speaker 1 (14:22):
Yeah.
Speaker 2 (14:22):
So if you see you know, a porterhouse or a
t bone or something, then you know where that filet
is nestled and and having that option is is not
one that you get very often.
Speaker 1 (14:35):
I don't hear that.
Speaker 2 (14:38):
So what is uh, what is the experience if someone
hasn't been to the old place and they're going to
go for the first time, how do they do it?
Speaker 1 (14:51):
Right?
Speaker 4 (14:51):
Okay, that's a good question. First of all, you don't
do it on a Monday, Tuesday or Wednesday because we
are closed.
Speaker 1 (14:58):
Hot tip.
Speaker 4 (14:59):
That's a good one.
Speaker 2 (15:00):
Yeah, yeah, Otherwise yourself.
Speaker 4 (15:03):
You'll be walking around the building and looking at the
peacocks running around and listening to the donkeys.
Speaker 2 (15:08):
Which is not a bad day I would imagine, however,
if you're hungry.
Speaker 4 (15:12):
Yeah, So we're open Thursday through Sunday, Thursday, Friday and Saturday.
We're inside dining in the evenings Saturday and Sunday the
whole day, so we do breakfast and lunch, but that's outside.
We also have our little espresso truck going and we're
we're a mountain destination. You know, we've got a lot
(15:33):
of people that come out Moholan underdrive. They're heading to
the beach, they're coming through or during the holiday season,
we do a lot of like kind of family gatherings
because we're a family, right sure, and people want to
bring someone to an experience like we are. You know,
we're we're still a living piece of history that is
functioning as a restaurant.
Speaker 1 (15:53):
How many people can you fit in there?
Speaker 4 (15:55):
We can fit about seventy five people inside, and then
we have outdoor seating, which is the daytime. And oddly enough,
like during COVID, like what we practice at the restaurant
is called social condensing inside And so.
Speaker 2 (16:12):
That sounds like made up crap, it is we you know,
growing up poor in a Mexican family, we called it
the same thing because there was seven kids in like
a two bedroom house or whatever.
Speaker 1 (16:25):
Social condensing.
Speaker 4 (16:29):
But uh, COVID allowed us to kind of sprawl outside,
and so now we do our our daytime seating outside
and it's you know, we've got plenty of trees around,
there's birds running around, and.
Speaker 2 (16:38):
No, I love the fact that you have an inside
menu and an outside menu.
Speaker 4 (16:42):
Yeah, I mean they're basically kind of the same thing.
There's some stuff that we don't go outside with. The
clams is another thing that we've always had. It just
doesn't travel as well as to go the whole presentation.
Speaker 2 (16:54):
Yeah, it's Can I steal you for a little bit
more time? Sure, because I'm really in joining our conversation
and is one of those weird times where it's almost like,
you know the place down the street that you have
the most access to or you want to talk, you
don't ever go in. And this is just the Old Place,
such a special place here in southern California, and shame
(17:17):
on us for it taking so long to have you here.
I'd really like to milk you for all your worth,
if that's okay, And we'll get into the food and
the menu when we return, stick around talking with Morgan
Runyon from the Old Place a very special Just look
it up, go to Old Placecornell dot com. Old Placecornell
dot com. Just look at this place and you'll start
(17:40):
to smell the food that we have in front of us.
That's stew. That's like my mom's stew. To me, that's
like that thing that you know on a Sunday when
she's making that, that makes me go, all right, we'll
be back with more.
Speaker 1 (17:53):
So go now where.
Speaker 5 (17:54):
You're listening to the Fork Report with Nil Savedra on
demand from KFI ams.
Speaker 2 (18:01):
Neil Savadra, how do you do a little extra well
fed today too? Holy smokes that' stu. Good night, Irene
talking with Morgan Runyon from the Old Place. It is
one of those places that you will hear about. It
is family run for generations. It is a historical place.
(18:23):
It's beautiful and the food that we are eating today,
just a sample, is just amazing.
Speaker 1 (18:32):
So we're gonna tell.
Speaker 2 (18:33):
I asked him to stay a little bit because I'm
just enjoying the conversation and I just think it's an
honor to hang out with people that have been consistent
in doing something for the southern California. And I don't
care what it is. In this case, it's food. But
for families to continue to offer something like this, it
just blows me away. Old Place Cornell dot com, Oldplacecornell
(18:58):
dot com. Just go to the web site and you'll
see and you start reading these menus and you can
tell what's going on. So break down the menu. It
was simpler before you've added you said, you're prolific one
page now to it.
Speaker 4 (19:14):
So, yeah, Well, for the first forty years of the
old place, my mom and dad running it. They started it.
There were two things on the menu, steak and clams
Sunday with steaks too, and beer and wine cash only,
And I tried that when I kind of it wasn't
my intention to run the restaurant. I had another job.
(19:37):
I worked in the I was an art director for
TV commercials. Oh wow, made good money. Yeah, my wife
is like, what are you doing?
Speaker 1 (19:46):
You know, we can't live off clams, Matt.
Speaker 4 (19:53):
But having grown up here in Los Angeles, there were
so many things in my life that have been fixed,
and I kind of realized that, oh, I have a
duty to kind of keep this institution going. It's a
historical institution going. And it took me about a year
(20:14):
into it or so to realize kind of what a
gift it was. And it's not a you know, restaurants
aren't great money making things, but they're great lifestyles and
they're incredible connections with people, and that's you know, and
that's the whole thing about eating in general. Anyways, it
brings people together, it crosses divides, and that's what we do,
you know, like we're just welcoming to everyone.
Speaker 1 (20:37):
The I like what you just said, because.
Speaker 2 (20:42):
You know, the Cooking Channel, food Network gives us impression
that restaurants are making money hand over fist and it's
just not the truth, and that everyone is the star chef.
And the fact is it is a working person's of
love and in the best of circumstances, and it's work
(21:07):
and it's a lot of freaking hours, you know, So
we try and get that across to let people know.
This has gone from the necessity of travel back in
the day. The first restaurants were inns and you were
traveling from place to place and it was just someone
They didn't have menus. This is what we're making tonight.
(21:28):
Come in, take a load off, and eat. And the
place that they are now to be in that hospitality
place still with that attitude is not easy to pull off.
And I'm going to tell you this steak sandwich that
I just been into is one of the best things
I've ever tasted. And normally I would say that I'm
going to go downstairs, find a stranger and slap them.
(21:51):
That's how good it is. But I might punch them
in the neck, it's that good. A spinning heel kick
to the throw possibly, that's how good. That is absolutely amazing. Well,
and its simplicity and those flavors, Wow.
Speaker 4 (22:12):
That's simple that you know just now. Yeah, a lot
of that flavors. We just were grilling meat over an
open oak fire. We're just checking logs and slapping steaks
down with a little seasoning.
Speaker 1 (22:24):
But you can taste that in that steak. I can
taste that oak. Yeah.
Speaker 4 (22:29):
And you know, and I'm fortunate, you know when you
talk about people in culture, like, I'm fortunate all my
customers and my employees. You know, I have employees that
have been with me for over fifteen years now, a
large majority of them, and we all were We are
a family run thing, though a lot of us aren't
blood related.
Speaker 2 (22:49):
Oh yeah, no, family is. Blood makes you a relative,
you know, love makes you family.
Speaker 4 (22:56):
There you go, yeah, well said thank you. Yeah, that's
I'm going to I'm going to steal that one.
Speaker 2 (22:59):
Well, that's the reality. That is the absolute reality. You know,
every family starts that way. If the family starts blood related,
you've got a problem. That's not okay. It's been illegal
for years. So it has to start by saying I
pick you, you pick me, I love you.
Speaker 1 (23:21):
We're family, and that's how it all starts.
Speaker 2 (23:25):
And let's face it, there's some people in our bloodline
we may not want to hang out with. So it's
a little bit of both. My guest right now is
Morgan Runyan. As we talk about the Old Place and
his family's life here, starting with his father Tom and
going through we have one more segment in this hour,
and I want to steal you for one more segment.
Speaker 1 (23:45):
Can we do that?
Speaker 4 (23:46):
Okay?
Speaker 1 (23:47):
All right?
Speaker 2 (23:47):
I'm just really enjoying the conversation and thoroughly enjoying the food.
I mean, sometimes people can bring in good food and
be a little bit of adult. It's just so it happens.
You seem like a really great guy and brought great food.
Speaker 4 (24:02):
Thank you.
Speaker 1 (24:02):
What are the odds? All right?
Speaker 2 (24:03):
Stick around, We'll talk more again. Check out Oldplacecornell dot com.
Oldplacecornell dot com.
Speaker 5 (24:11):
You're listening to The Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 2 (24:19):
Neil Savader here with a Fork Report. Thanks for hanging out,
chatting and enjoying my conversation with Morgan Runyon from the
Old Place family owned for fifty five years. You say
fifty five years, Wow, in an older building than that.
So it was nineteen nineteen eight.
Speaker 4 (24:36):
Hanks Country Store on the Cornell Post Office serve the
homesteaders that lived behind what was Rancho Malibu, which was
a cattle ranch.
Speaker 2 (24:45):
Wow, and what a cool what a cool vibe that
look everything to it again. Check out Oldplacecornell dot com.
Oldplacecornell dot com. I know many of you know about
this place, but it's it happens to me, and I
try and check out as many places as possible, but
(25:06):
it's hard when something's there, and especially when it's been
there for so long you assume it's always going to
be there and God willing it will. But go and
check these places out. So this sandwich in front of
me is a beast, an absolute beast. So walk us
through this as I take a little bite here.
Speaker 4 (25:27):
So that's our blt And basically we slice our own bacon,
Yeah you do, and we call it steak in and
it starts probably about an inch thick, and then when
it cooks down, it's you know, well over, you know
half inch three cords. It's a big slab of bacon
(25:48):
just with a sour dough, tomatoes, lettuce and a little
aoli in there. And it's it is. It's might not
be the most healthy thing for you, but it's gonna
taste good.
Speaker 1 (26:04):
But you're gonna die happy. Absolutely.
Speaker 2 (26:08):
If I'm going to go, I want this in my hands.
Matter of fact, I want them to bury me with it.
That is fantastic. Wow that you It's almost like the
equivalent of I don't know, six eight rashers of bacon
in one.
Speaker 4 (26:25):
You know, it's it's a ridiculous amount of bacon. It's
a pound.
Speaker 2 (26:29):
No, no, I'm saying, just in this one strip. So yeah,
so that's.
Speaker 1 (26:35):
Wow. Yeah, the smoke on that too.
Speaker 4 (26:39):
Yeah. I mean everything we do, I mean, the one
thing that I like to think that we do in
all of our food is we serve an honest portion.
And that is when you're like, for instance, when your
steak comes to you on your plate, you shouldn't really
see much of your plate.
Speaker 1 (26:57):
Understood a bit.
Speaker 4 (26:58):
You know, your steak will come if it's a ribi,
it's covering it. And we got to put the back
baked potato kind of on top of the ribbi a bit,
and then you got the salad wedged into whereover else
you can do. And then you dig around a bit
and mix stuff. And it's a process. And the sour
cream that we make ourselves is starting to melt all
over the place. And it's yeah, maybe not don't wear
(27:22):
a white shirt.
Speaker 2 (27:24):
You wear something spotted. Yeah, something in the brown tones spotted.
Speaker 4 (27:30):
I'm a big I'm a big black shirt guy.
Speaker 1 (27:33):
Yeah, put it at keep it safe. I like that.
Speaker 2 (27:37):
It's like, people, go, so, you know, what's your technique
in plating sugar. We don't plate, We construct, you put up.
We cover gafflete. We just cover the plate. That's what
we do. This is freaking insane, Miss Kayla. Look at
they call that bacon steaking. Look at that how.
Speaker 1 (27:58):
Thick that is?
Speaker 2 (27:59):
Go ahead, take a bite of that. You don't have
to bite the one. I just you don't have to
treat yourself something extra right. And that's been sitting there.
That sitting there is better than ninety five percent of
the bacon that comes to you hot and ready.
Speaker 1 (28:20):
That is fent. That is not a belt.
Speaker 4 (28:25):
It's just American.
Speaker 2 (28:26):
That's lt. That is serious. It's got to be fun
serving that to people for the first time.
Speaker 4 (28:38):
Yeah, I mean a lot of people, you know when
it comes like, yeah, that's a lunch item. So it'll
come with either side salad or our potato wedges, which
are big thick potatoes.
Speaker 1 (28:46):
You know why even a salad with that? I mean,
who you kidding? Yeah, let's tell you.
Speaker 2 (28:53):
Here's a salad, and they probably just stack it on
with the rest of the greens on there on the
sandwitch and bite into it.
Speaker 1 (29:00):
God, I gotta tell you, you guys are doing it right.
Speaker 4 (29:03):
Thank you.
Speaker 1 (29:03):
That is super cool.
Speaker 2 (29:04):
And and you said that it wasn't where you were going.
So you have an art background. I always tell Kayles
I said it on the show many times before. In
every book, you know, literature, religion, all these things, the
good ones are the ones that are creating, and the
bad ones are the ones that are tearing down. It's
(29:25):
just always the case, right, So I love that you
continue to create even though you're not in the art
direction anymore.
Speaker 4 (29:31):
Yeah, I mean the kind of the area around the
old place is our family canvas. My dad and I
built the building that the winery's in next door. I
mean I built it. I was seventeen or so at
the time and lifted every board in there in the
eighties and I've continued to construct stuff on the property
and it's it's great and it's also a fault because
(29:53):
then I'm like repair guy of everything too.
Speaker 2 (29:56):
Yeah that's a curse. Yeah, that's a curse.
Speaker 1 (30:00):
Yeah. I actually we called a plumber the other.
Speaker 2 (30:03):
Day and I'm like, Okay, do it because I'm like,
I'll get to it, and I'm like, no, just do it.
Speaker 1 (30:09):
Oh yeah, yeah, that is awesome.
Speaker 2 (30:12):
Though it sounds like your your father Tom didn't let
you sleep in on Sundays shop would yeah build this?
Speaker 4 (30:20):
Yeah?
Speaker 1 (30:21):
We worked.
Speaker 4 (30:21):
We definitely worked, but working was also kind of how
we bonded in a way. Yeah, it was. It was
something that you know, we could and we could work
for long periods of time without even talking. It was
just a rhythm of what we were doing.
Speaker 2 (30:36):
There's something but that that's the magic of a good
relationship too. Like I when my son who just turned nine, Max,
and my wife Tracy, when they're in the house, I
can feel it. Even if I'm in my shop in
the backyard. If I'm in my shop working, I know
they're there. I can tell when they're not. There's something
about having that energy of the people you love around
(31:00):
you that I think is potent. Wow, even this hour,
I kept pulling them over and it still went quickly.
Morgan Runyon, Ladies and gentlemen from the Old Place, The
Old Place. You can find out more at Oldplacecornell dot
Comoldplace Cornell dot com. Check it out. The food is
just flawless. It's everything you hope and more. Thanks for
(31:21):
coming in and taking the time and bringing food and
your kindness. This gorgeous, hilarious gift certificate that I'll take
a picture and put on the web as well. But
thanks very much.
Speaker 4 (31:35):
I appreciate it.
Speaker 1 (31:35):
What a pleasure to meet you. It's the Fork Report.
Speaker 2 (31:38):
I'm Neil Seradris KFI heard everywhere on the iHeartRadio app.
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.
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to k IF I Am six forty, the
fore Report on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let me, did you at it? Let me teach you
at it? Nathan, Let me teach you at it.
Speaker 2 (00:34):
It's I love technology and the fact that we don't
have the smell o radio right now is the biggest
handicap this show has ever had. I can talk you
through things to the best of my ability and give
you sight, but giving you the smell is often very difficult.
(00:55):
K IF I Am six forty. You're listening to the
fore Purport all Things Food, beverage and beyond. Every Saturday
we kind of shake off the heaviness of the week, stuff.
Speaker 1 (01:06):
Going on in the news. We all know what's going on,
but this is a safe have it.
Speaker 2 (01:10):
This is a sanctuary for us just to celebrate food,
the people that make it, the culture behind it, cooking
at home, going out to eat, making a good cocktail,
whatever it might be. And the holidays are here, and
we were trying to really shed some light on unique
places in southern California that.
Speaker 1 (01:31):
Are beyond the norm.
Speaker 2 (01:35):
And one of the places I was just sitting here
talking with Morgan and Morgan Runyon is our guest today
from the Old Place. And I said, not only am
I embarrassed, it's first time he's on the show and
I got to shake his hand, but also I've never
been and I know everything there is to know about
this place and still just have not had that moment
(01:59):
of saying, let's go there. I can blame it on
my wife, but she doesn't need red me so. But
I will tell you this smells delicious. Welcome to the
forker Port. Thank you. It's a real pleasure bring that
mike to you right up close.
Speaker 1 (02:14):
We're an intimate show here.
Speaker 4 (02:17):
Well, this is my first time on the radio.
Speaker 2 (02:19):
Oh man, you know what it really is. It's a
treat for me and it's a real honor to have
you here. Your family has, your father Tom has left
an indelible mark on southern California and the food scene
that is without a doubt and indescribable, indescribable about the
(02:41):
from events to special dining experiences to just great honest food.
I just you know, it's it's you can't set out,
you don't sit in a boardroom and come up with
this concept comes from the heart in the family period.
(03:02):
That's the only place that could birth this. So tell
us a little bit about it.
Speaker 4 (03:05):
Well, fifty five years ago or so, my father decided
to open up a restaurant. He went out looking for
the worst possible location demographically and found the old Hanks
Country Store and Cornell Post Office. It's built in nineteen
oh eight. It served the homesteaders that lived behind Rancho Malibu,
which was still a cattle ranch at that time, and
(03:28):
my grandma had been living out there, so he knew
the area. My dad grew up in the run In Canyon,
so they've been around for a little while.
Speaker 1 (03:38):
And no relation though, right, Yeah it is.
Speaker 4 (03:41):
Yeah, it's my uncle Carmen, my dad. They used to
hunt up there.
Speaker 2 (03:44):
I wondered about that, and that was like one of
the first questions, Is it tight?
Speaker 1 (03:49):
Is that's the same family name.
Speaker 4 (03:51):
Yeah, I mean my dad would be one hundred and
five now, Tom run In, and he remembered Hollywood with
avocado orchards.
Speaker 1 (03:59):
Oh my gosh, I can only imagine.
Speaker 4 (04:03):
Yeah, so yeah, because Los Angeles really isn't that old. Yeah, right,
unless you have a Spanish name, Yeah, yeah, exactly if
you were here originally.
Speaker 2 (04:13):
Yeah, but that it is funny to think about that,
and even I mean, we go back, you know a
little over one hundred years for Hollywood and Hollywood Land
and the sign itself.
Speaker 1 (04:29):
For that part. But when you look, it.
Speaker 2 (04:34):
Was so desolate. There was nothing around the old pictures.
There's nothing better than going through all those old pictures
of La.
Speaker 4 (04:42):
Yeah, yeah, it's pretty amazing. We actually have in the
back we have a little expresso truck that were on
the weekends we serve expresso out of it. And it
came from a guy new up the hill and he
bought it from some guys in the valley and faded
on the side door it says J. Wilson and son
Recida a ranch and that's from when there was Hay
in the valley. And this truck's only in nineteen forty
(05:04):
nine and we've built this little kind of gypsy wagon
espresso truck on it. But yeah, you know, our history
hero is relatively new. The old place has been a
part of that for a while.
Speaker 1 (05:15):
Yeah. No, no Hay in Resita.
Speaker 2 (05:17):
But you do get hey, no, okay, I'm getting this shit.
Speaker 1 (05:22):
The headshake from Kyla. I thought I was clean. It
was a solid joke, So you know, I wondered. But yeah,
so do you do you call it running or do
you say my Canyon? No?
Speaker 4 (05:36):
I mean, listen, we're very far removed. Was that was
years ago and the name stuck. But yeah, I mean
I've taken my kids up there and gone for a hike,
but it's certainly not part of our family anymore. I mean, sure,
the name, but.
Speaker 2 (05:53):
To have that stamp like Mulholland, yeah, like any of
those you know, important names at the birth of Los Angeles.
Speaker 1 (06:07):
Is pretty freaking cool.
Speaker 4 (06:09):
Yeah, no, it's it's quite an honor. And you know,
and you know, my dad kind of had a vision
with the old place. He wanted to recreate something of
his past or preserve it. And that's kind of what
we've done, you know, in getting into the restaurant, having
grown up in it with my sister, and I wasn't
the business I was planning.
Speaker 1 (06:29):
On being in really, so this was not well.
Speaker 4 (06:33):
I mean sleeping in the car when you're a kid,
You're like, I'm going to do something else. But as
my parents ran it and the end it was just
the two of them running. My dad was in his
eighties and it was a quirky restaurant. You know everything
for forty years or two things on the menu steak
and clams Sunday with steaks too. I brought some steaks
to for you.
Speaker 2 (06:52):
The smell here, I mean seriously, been doing this for
quite some time. There's a lot of great smell and
stuff that has come through that door. This it took
like half a second because Caleb brought it in and
I was doing something on the computer and it just
like a cartoon waved itself into my nose and I went,
(07:14):
holy hell, that is what like? That food is my favorite.
Just looking at this and smelling, I'm telling you this
is the stuff I love to eat well.
Speaker 4 (07:23):
And and what you're smelling is, you know, we cook
over a local oak. I've been cutting wood with my
dad since i was eight years old. And that's the flavor.
That's a flavor of region. You know, in Kentucky you
might have hickory or something. We have coastal red oak.
That's our flavor. And that's what flavors our food. And
it's it's it's not anything complicated, it's simple, but.
Speaker 2 (07:46):
That's a seasoning and that's that's a regional local parts.
Like you said, you remember as a kid, adding that
to your food is I mean, nowadays you can get
anything shipped anywhere. You get Texa, Texas post oak and
all these different things. But to have that regional you know,
(08:08):
kind of going out in the backyard and grabbing it
and cooking.
Speaker 4 (08:11):
Yeah, well we've got a big pile of it and
I'm always cutting it and splitting it and staying ahead
of it.
Speaker 2 (08:17):
Looking at the website, the quote that you have here,
time is a bit wound backwards here. I love that
concept that it's like simpler times, simple meals that don't
hide under a thousand different ingredients.
Speaker 4 (08:35):
Well, it's also and the whole atmosphere is that is
that way. And people often ask me, they're like, well,
what's it like if I were to come to the restaurant.
I'm like, well, it's kind of probably like you traveled
out of state, but you're going to sleep in your
own bed, because it's it's like you're in the mountains.
You know, there's you know, wildlife around. You know, it's
(08:58):
like you've kind of gone, you're not you've exited La,
but you haven't really You're still within LA. And that's
the beauty that we can provide. And it's also you know,
a great benefit for us that we've got this population
base of Los Angeles.
Speaker 2 (09:13):
That is the one thing that we have that you
don't have anywhere else.
Speaker 1 (09:17):
You go to New York.
Speaker 2 (09:19):
Great, they've got great food, all that stuff, but it's
all kind of on top of each other. You can,
you know, get to everything easily. We have these nooks
and crannies and make you feel like you're nowhere near home,
but you are.
Speaker 1 (09:33):
We come back. We're going to talk more. This is
just a.
Speaker 2 (09:39):
Fascinating story about a local family embedding their roots throughout
food and Los Angeles. And I just I love the
story and I'm thrilled to have Morgan here. Morgan Runyon
is with us, and we'll keep talking about the old place.
We'll talk about the menu, will do some taste. I
(10:01):
know Kayla she heard tasting and she started bouncing in
her chair. We'll do some tasting. We come back, So
go nowhere. It's the Forkport. I'm Neil Savedra KFI AM
six forty.
Speaker 5 (10:13):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:20):
Everybody, It's Neil Savadra and the Fork Report. Your friendly neighborhood.
Fork reporter Neil Savedra just talking about food, celebrating food
on a beautiful Saturday during the holidays. Hanakah starts tomorrow,
and of course Christmas is coming up, and we think
about food and family and gathering together and unique cool
places here to get food.
Speaker 1 (10:42):
Family owned and run.
Speaker 2 (10:44):
And one of those place places is the Old Place
and you can find out more at Old Place Cornell
dot com. Old Place Cornell dot com. That's because of
the winery.
Speaker 4 (10:56):
The Cornell Yeah, no, Cornell was interesting enough. When the
homesteaders originally moved out there, they decided they needed a
schoolhouse and someone wrote to Ezra Cornell of Cornell University
University and said, we need some you know, a syllabus
and some books, and so he donated them and they're like, well,
(11:17):
we're going to name our little area after you.
Speaker 1 (11:20):
Oh wow. Yeah.
Speaker 4 (11:22):
So it's right up from Malibou Lake. It's off Canaan
in the Santa Monica Mountains and it's you know, it's
like you step back in time.
Speaker 1 (11:31):
Holy smokes.
Speaker 2 (11:34):
So well, Morgan was filling the in on that little story.
I decided to take a little little dip in this
warm brown lovely meaty oniony, there's celery everything. Tell us
(11:55):
about this stew. This is absolutely heaven.
Speaker 4 (11:58):
So the stew. The first forty years at a restaurant,
two things on the menu state clams, cash only that
was my parents. I've really up the game. We've got
a full page and Stu was only on Sunday. You
do ste every night. But Stu is just yeah, it's
one of our original And Stu is just such a comfort.
Speaker 2 (12:21):
Food, you know.
Speaker 4 (12:23):
It's like the one thing like my daughter she's always
just bring the stew home and I'm like, well, what
about like our fish, specially when no bring the stew home.
Speaker 1 (12:30):
Yeah, it's and.
Speaker 4 (12:32):
The thing about Stu, Stu also gets better. Yeah, you
bring it home and you reheat it. It's not like
a lot of food, you know, degrades. Stu is just
like it keeps stewing people.
Speaker 1 (12:44):
Yeah, it's in the name, man, it's Stu. It needs
to stew.
Speaker 2 (12:51):
So people ask me that because it's certain foods Chinese, Italian,
there's Stu. There's certain foods that just get better because
of that marriage, that time that just the longer they
go on, the more of those flavors and fuse with
each other and kind of make.
Speaker 1 (13:09):
This whole other thing. Yeah. I could eat this every day.
Speaker 4 (13:14):
Yeah, So I mean this stew is a big thing.
I mean, but really the heart and soul of our
restaurant is we've got a big oak fire that we're
throwing logs in and we are sizzling meat over and
whether you like a lean piece of meat, which would
be our sirloin or a rib eye, which you know
that fat is going to start to caramelize or kind
(13:35):
of melt into your.
Speaker 1 (13:36):
Mouth, you wis are magic. Yeah.
Speaker 4 (13:38):
And then we also do a bone infla, So we
don't have a giant selection, but you don't you don't
need a lot either.
Speaker 2 (13:45):
Describe the bone infla because that's not served traditionally like
that one.
Speaker 4 (13:49):
Yeah, and the bone in fla really is just you know,
how do you give a flay a little more? And
to me, the fla is, you know, it melts and everything,
but like the sirloin, it's got the most intense steak flavor.
The ribbi has got this melty fat and you got
to it's sizzling over oak and that fat's caramelized. It's amazing,
(14:11):
Like you're you know, you're eating the fat first and
then the filet. Just putting the bone in it adds
you know, it gives it a little deeper flavor than
just your traditional filet.
Speaker 1 (14:22):
Yeah.
Speaker 2 (14:22):
So if you see you know, a porterhouse or a
t bone or something, then you know where that filet
is nestled and and having that option is is not
one that you get very often.
Speaker 1 (14:35):
I don't hear that.
Speaker 2 (14:38):
So what is uh, what is the experience if someone
hasn't been to the old place and they're going to
go for the first time, how do they do it?
Speaker 1 (14:51):
Right?
Speaker 4 (14:51):
Okay, that's a good question. First of all, you don't
do it on a Monday, Tuesday or Wednesday because we
are closed.
Speaker 1 (14:58):
Hot tip.
Speaker 4 (14:59):
That's a good one.
Speaker 2 (15:00):
Yeah, yeah, Otherwise yourself.
Speaker 4 (15:03):
You'll be walking around the building and looking at the
peacocks running around and listening to the donkeys.
Speaker 2 (15:08):
Which is not a bad day I would imagine, however,
if you're hungry.
Speaker 4 (15:12):
Yeah, So we're open Thursday through Sunday, Thursday, Friday and Saturday.
We're inside dining in the evenings Saturday and Sunday the
whole day, so we do breakfast and lunch, but that's outside.
We also have our little espresso truck going and we're
we're a mountain destination. You know, we've got a lot
(15:33):
of people that come out Moholan underdrive. They're heading to
the beach, they're coming through or during the holiday season,
we do a lot of like kind of family gatherings
because we're a family, right sure, and people want to
bring someone to an experience like we are. You know,
we're we're still a living piece of history that is
functioning as a restaurant.
Speaker 1 (15:53):
How many people can you fit in there?
Speaker 4 (15:55):
We can fit about seventy five people inside, and then
we have outdoor seating, which is the daytime. And oddly enough,
like during COVID, like what we practice at the restaurant
is called social condensing inside And so.
Speaker 2 (16:12):
That sounds like made up crap, it is we you know,
growing up poor in a Mexican family, we called it
the same thing because there was seven kids in like
a two bedroom house or whatever.
Speaker 1 (16:25):
Social condensing.
Speaker 4 (16:29):
But uh, COVID allowed us to kind of sprawl outside,
and so now we do our our daytime seating outside
and it's you know, we've got plenty of trees around,
there's birds running around, and.
Speaker 2 (16:38):
No, I love the fact that you have an inside
menu and an outside menu.
Speaker 4 (16:42):
Yeah, I mean they're basically kind of the same thing.
There's some stuff that we don't go outside with. The
clams is another thing that we've always had. It just
doesn't travel as well as to go the whole presentation.
Speaker 2 (16:54):
Yeah, it's Can I steal you for a little bit
more time? Sure, because I'm really in joining our conversation
and is one of those weird times where it's almost like,
you know the place down the street that you have
the most access to or you want to talk, you
don't ever go in. And this is just the Old Place,
such a special place here in southern California, and shame
(17:17):
on us for it taking so long to have you here.
I'd really like to milk you for all your worth,
if that's okay, And we'll get into the food and
the menu when we return, stick around talking with Morgan
Runyon from the Old Place a very special Just look
it up, go to Old Placecornell dot com. Old Placecornell
dot com. Just look at this place and you'll start
(17:40):
to smell the food that we have in front of us.
That's stew. That's like my mom's stew. To me, that's
like that thing that you know on a Sunday when
she's making that, that makes me go, all right, we'll
be back with more.
Speaker 1 (17:53):
So go now where.
Speaker 5 (17:54):
You're listening to the Fork Report with Nil Savedra on
demand from KFI ams.
Speaker 2 (18:01):
Neil Savadra, how do you do a little extra well
fed today too? Holy smokes that' stu. Good night, Irene
talking with Morgan Runyon from the Old Place. It is
one of those places that you will hear about. It
is family run for generations. It is a historical place.
(18:23):
It's beautiful and the food that we are eating today,
just a sample, is just amazing.
Speaker 1 (18:32):
So we're gonna tell.
Speaker 2 (18:33):
I asked him to stay a little bit because I'm
just enjoying the conversation and I just think it's an
honor to hang out with people that have been consistent
in doing something for the southern California. And I don't
care what it is. In this case, it's food. But
for families to continue to offer something like this, it
just blows me away. Old Place Cornell dot com, Oldplacecornell
(18:58):
dot com. Just go to the web site and you'll
see and you start reading these menus and you can
tell what's going on. So break down the menu. It
was simpler before you've added you said, you're prolific one
page now to it.
Speaker 4 (19:14):
So, yeah, Well, for the first forty years of the
old place, my mom and dad running it. They started it.
There were two things on the menu, steak and clams
Sunday with steaks too, and beer and wine cash only,
And I tried that when I kind of it wasn't
my intention to run the restaurant. I had another job.
(19:37):
I worked in the I was an art director for
TV commercials. Oh wow, made good money. Yeah, my wife
is like, what are you doing?
Speaker 1 (19:46):
You know, we can't live off clams, Matt.
Speaker 4 (19:53):
But having grown up here in Los Angeles, there were
so many things in my life that have been fixed,
and I kind of realized that, oh, I have a
duty to kind of keep this institution going. It's a
historical institution going. And it took me about a year
(20:14):
into it or so to realize kind of what a
gift it was. And it's not a you know, restaurants
aren't great money making things, but they're great lifestyles and
they're incredible connections with people, and that's you know, and
that's the whole thing about eating in general. Anyways, it
brings people together, it crosses divides, and that's what we do,
you know, like we're just welcoming to everyone.
Speaker 1 (20:37):
The I like what you just said, because.
Speaker 2 (20:42):
You know, the Cooking Channel, food Network gives us impression
that restaurants are making money hand over fist and it's
just not the truth, and that everyone is the star chef.
And the fact is it is a working person's of
love and in the best of circumstances, and it's work
(21:07):
and it's a lot of freaking hours, you know, So
we try and get that across to let people know.
This has gone from the necessity of travel back in
the day. The first restaurants were inns and you were
traveling from place to place and it was just someone
They didn't have menus. This is what we're making tonight.
(21:28):
Come in, take a load off, and eat. And the
place that they are now to be in that hospitality
place still with that attitude is not easy to pull off.
And I'm going to tell you this steak sandwich that
I just been into is one of the best things
I've ever tasted. And normally I would say that I'm
going to go downstairs, find a stranger and slap them.
(21:51):
That's how good it is. But I might punch them
in the neck, it's that good. A spinning heel kick
to the throw possibly, that's how good. That is absolutely amazing. Well,
and its simplicity and those flavors, Wow.
Speaker 4 (22:12):
That's simple that you know just now. Yeah, a lot
of that flavors. We just were grilling meat over an
open oak fire. We're just checking logs and slapping steaks
down with a little seasoning.
Speaker 1 (22:24):
But you can taste that in that steak. I can
taste that oak. Yeah.
Speaker 4 (22:29):
And you know, and I'm fortunate, you know when you
talk about people in culture, like, I'm fortunate all my
customers and my employees. You know, I have employees that
have been with me for over fifteen years now, a
large majority of them, and we all were We are
a family run thing, though a lot of us aren't
blood related.
Speaker 2 (22:49):
Oh yeah, no, family is. Blood makes you a relative,
you know, love makes you family.
Speaker 4 (22:56):
There you go, yeah, well said thank you. Yeah, that's
I'm going to I'm going to steal that one.
Speaker 2 (22:59):
Well, that's the reality. That is the absolute reality. You know,
every family starts that way. If the family starts blood related,
you've got a problem. That's not okay. It's been illegal
for years. So it has to start by saying I
pick you, you pick me, I love you.
Speaker 1 (23:21):
We're family, and that's how it all starts.
Speaker 2 (23:25):
And let's face it, there's some people in our bloodline
we may not want to hang out with. So it's
a little bit of both. My guest right now is
Morgan Runyan. As we talk about the Old Place and
his family's life here, starting with his father Tom and
going through we have one more segment in this hour,
and I want to steal you for one more segment.
Speaker 1 (23:45):
Can we do that?
Speaker 4 (23:46):
Okay?
Speaker 1 (23:47):
All right?
Speaker 2 (23:47):
I'm just really enjoying the conversation and thoroughly enjoying the food.
I mean, sometimes people can bring in good food and
be a little bit of adult. It's just so it happens.
You seem like a really great guy and brought great food.
Speaker 4 (24:02):
Thank you.
Speaker 1 (24:02):
What are the odds? All right?
Speaker 2 (24:03):
Stick around, We'll talk more again. Check out Oldplacecornell dot com.
Oldplacecornell dot com.
Speaker 5 (24:11):
You're listening to The Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 2 (24:19):
Neil Savader here with a Fork Report. Thanks for hanging out,
chatting and enjoying my conversation with Morgan Runyon from the
Old Place family owned for fifty five years. You say
fifty five years, Wow, in an older building than that.
So it was nineteen nineteen eight.
Speaker 4 (24:36):
Hanks Country Store on the Cornell Post Office serve the
homesteaders that lived behind what was Rancho Malibu, which was
a cattle ranch.
Speaker 2 (24:45):
Wow, and what a cool what a cool vibe that
look everything to it again. Check out Oldplacecornell dot com.
Oldplacecornell dot com. I know many of you know about
this place, but it's it happens to me, and I
try and check out as many places as possible, but
(25:06):
it's hard when something's there, and especially when it's been
there for so long you assume it's always going to
be there and God willing it will. But go and
check these places out. So this sandwich in front of
me is a beast, an absolute beast. So walk us
through this as I take a little bite here.
Speaker 4 (25:27):
So that's our blt And basically we slice our own bacon,
Yeah you do, and we call it steak in and
it starts probably about an inch thick, and then when
it cooks down, it's you know, well over, you know
half inch three cords. It's a big slab of bacon
(25:48):
just with a sour dough, tomatoes, lettuce and a little
aoli in there. And it's it is. It's might not
be the most healthy thing for you, but it's gonna
taste good.
Speaker 1 (26:04):
But you're gonna die happy. Absolutely.
Speaker 2 (26:08):
If I'm going to go, I want this in my hands.
Matter of fact, I want them to bury me with it.
That is fantastic. Wow that you It's almost like the
equivalent of I don't know, six eight rashers of bacon
in one.
Speaker 4 (26:25):
You know, it's it's a ridiculous amount of bacon. It's
a pound.
Speaker 2 (26:29):
No, no, I'm saying, just in this one strip. So yeah,
so that's.
Speaker 1 (26:35):
Wow. Yeah, the smoke on that too.
Speaker 4 (26:39):
Yeah. I mean everything we do, I mean, the one
thing that I like to think that we do in
all of our food is we serve an honest portion.
And that is when you're like, for instance, when your
steak comes to you on your plate, you shouldn't really
see much of your plate.
Speaker 1 (26:57):
Understood a bit.
Speaker 4 (26:58):
You know, your steak will come if it's a ribi,
it's covering it. And we got to put the back
baked potato kind of on top of the ribbi a bit,
and then you got the salad wedged into whereover else
you can do. And then you dig around a bit
and mix stuff. And it's a process. And the sour
cream that we make ourselves is starting to melt all
over the place. And it's yeah, maybe not don't wear
(27:22):
a white shirt.
Speaker 2 (27:24):
You wear something spotted. Yeah, something in the brown tones spotted.
Speaker 4 (27:30):
I'm a big I'm a big black shirt guy.
Speaker 1 (27:33):
Yeah, put it at keep it safe. I like that.
Speaker 2 (27:37):
It's like, people, go, so, you know, what's your technique
in plating sugar. We don't plate, We construct, you put up.
We cover gafflete. We just cover the plate. That's what
we do. This is freaking insane, Miss Kayla. Look at
they call that bacon steaking. Look at that how.
Speaker 1 (27:58):
Thick that is?
Speaker 2 (27:59):
Go ahead, take a bite of that. You don't have
to bite the one. I just you don't have to
treat yourself something extra right. And that's been sitting there.
That sitting there is better than ninety five percent of
the bacon that comes to you hot and ready.
Speaker 1 (28:20):
That is fent. That is not a belt.
Speaker 4 (28:25):
It's just American.
Speaker 2 (28:26):
That's lt. That is serious. It's got to be fun
serving that to people for the first time.
Speaker 4 (28:38):
Yeah, I mean a lot of people, you know when
it comes like, yeah, that's a lunch item. So it'll
come with either side salad or our potato wedges, which
are big thick potatoes.
Speaker 1 (28:46):
You know why even a salad with that? I mean,
who you kidding? Yeah, let's tell you.
Speaker 2 (28:53):
Here's a salad, and they probably just stack it on
with the rest of the greens on there on the
sandwitch and bite into it.
Speaker 1 (29:00):
God, I gotta tell you, you guys are doing it right.
Speaker 4 (29:03):
Thank you.
Speaker 1 (29:03):
That is super cool.
Speaker 2 (29:04):
And and you said that it wasn't where you were going.
So you have an art background. I always tell Kayles
I said it on the show many times before. In
every book, you know, literature, religion, all these things, the
good ones are the ones that are creating, and the
bad ones are the ones that are tearing down. It's
(29:25):
just always the case, right, So I love that you
continue to create even though you're not in the art
direction anymore.
Speaker 4 (29:31):
Yeah, I mean the kind of the area around the
old place is our family canvas. My dad and I
built the building that the winery's in next door. I
mean I built it. I was seventeen or so at
the time and lifted every board in there in the
eighties and I've continued to construct stuff on the property
and it's it's great and it's also a fault because
(29:53):
then I'm like repair guy of everything too.
Speaker 2 (29:56):
Yeah that's a curse. Yeah, that's a curse.
Speaker 1 (30:00):
Yeah. I actually we called a plumber the other.
Speaker 2 (30:03):
Day and I'm like, Okay, do it because I'm like,
I'll get to it, and I'm like, no, just do it.
Speaker 1 (30:09):
Oh yeah, yeah, that is awesome.
Speaker 2 (30:12):
Though it sounds like your your father Tom didn't let
you sleep in on Sundays shop would yeah build this?
Speaker 4 (30:20):
Yeah?
Speaker 1 (30:21):
We worked.
Speaker 4 (30:21):
We definitely worked, but working was also kind of how
we bonded in a way. Yeah, it was. It was
something that you know, we could and we could work
for long periods of time without even talking. It was
just a rhythm of what we were doing.
Speaker 2 (30:36):
There's something but that that's the magic of a good
relationship too. Like I when my son who just turned nine, Max,
and my wife Tracy, when they're in the house, I
can feel it. Even if I'm in my shop in
the backyard. If I'm in my shop working, I know
they're there. I can tell when they're not. There's something
about having that energy of the people you love around
(31:00):
you that I think is potent. Wow, even this hour,
I kept pulling them over and it still went quickly.
Morgan Runyon, Ladies and gentlemen from the Old Place, The
Old Place. You can find out more at Oldplacecornell dot
Comoldplace Cornell dot com. Check it out. The food is
just flawless. It's everything you hope and more. Thanks for
(31:21):
coming in and taking the time and bringing food and
your kindness. This gorgeous, hilarious gift certificate that I'll take
a picture and put on the web as well. But
thanks very much.
Speaker 4 (31:35):
I appreciate it.
Speaker 1 (31:35):
What a pleasure to meet you. It's the Fork Report.
Speaker 2 (31:38):
I'm Neil Seradris KFI heard everywhere on the iHeartRadio app.
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.
The Fork Report w Neil Saavedra News
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