September 12, 2025 • 10 mins
FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk Nothing Bunt Cake – Fall flavors, Garlic Bread Potato Chips, and whether your dishwasher needs cleaning too.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's Foody Friday with Neil Sevadra. He's host to the
Fork Report and that's tomorrow two to five pm.
Speaker 2 (00:07):
And he is at Fork Reporter. Is a social addressed
all right, Neil? Yes, Yes, I love the.
Speaker 1 (00:15):
I love the way you label these segments because I
get these from Neil.
Speaker 2 (00:20):
And nothing but bunt cake. I love bunt cakes.
Speaker 3 (00:25):
No, nothing bunt cake.
Speaker 4 (00:28):
That's last cake that is an actual location, that's an
actual place. And I got to tell you if you
haven't tried them yet, holy hell?
Speaker 3 (00:37):
And have you had nothing bunt cakes before? Oh?
Speaker 2 (00:41):
My lord?
Speaker 3 (00:42):
Am I right?
Speaker 2 (00:43):
Yeah? I got that? Are delicious. Okay, it's a single
bakery that does this.
Speaker 4 (00:49):
They have multiple locations, but they are so moist and
so yummy. But as I was putting together Foody Friday,
I had actually fit fished up and was just about
to send things off to KNO and and and I
saw the story and I'm like, wow, so they've got
their they've got their seasonal stuff coming out, But listen
(01:12):
to these pumpkin spice simple, we all get that right
in all their different cake sizes there but caramel, apple cider,
biscoff cookie butter. Have you do you know that cookie
(01:32):
butter that it is so absolutely amazed balls and.
Speaker 3 (01:39):
Right, yeah, that's how I do it.
Speaker 4 (01:41):
You do, you get a spoonful like peanut butter and
you it And so these uh, these three just caught
my attention because I know that texture. Uh, they're the
ratio of icing to cake and all that. They just
have mastered it at only bunch Cake. And if you
(02:01):
haven't tried them, do yourself a favor and get out there.
Speaker 3 (02:04):
They're not a sponsor or anything like that.
Speaker 4 (02:06):
I just really love their product, and uh, handle, you've
got to try it, man.
Speaker 2 (02:11):
You know I will. I mean I love that. First
of all, I love bloot cake. I love bun cake.
Speaker 4 (02:15):
I like the way you say it boot cake.
Speaker 2 (02:19):
I like cake, yes, I do.
Speaker 1 (02:21):
And starters And I've never quite understood people dipping in,
particularly as ants said, dipping into peanut butter and eating
it out of the jar. The only thing peanut butter
out of the jar is, uh, it is valuable for
is something you want to do which makes all the
sense is you take peanut butter out of the jar
(02:41):
and then you wipe it on your dog's gums.
Speaker 2 (02:44):
Uh, that is that is what you use peanut butter for.
Speaker 3 (02:49):
I thought you were going somewhere else. Thank you, Lord,
thank you.
Speaker 1 (02:54):
You've got to admit that is usually entertaining when a
dog is trying to deal with peanut butter on the gups.
Speaker 4 (03:01):
Mister ed, how I got mister ed to talk and
stuff like that. And the old shows with like animals,
they put peanut butter on them so that they'd lick
it and then they'd add hello.
Speaker 1 (03:11):
It could be yeah, that's how we of course, and
I will endorse.
Speaker 4 (03:18):
But if you have one in your area, the nothing
bunt cake, not a horse that talks.
Speaker 3 (03:25):
I know what, Dale, I'm gonna run.
Speaker 2 (03:28):
And where are they? Just you just look it up.
It's nothing bunt.
Speaker 1 (03:31):
Cake, right, yeah, they're all over the place, all over
the place looking and I just I really enjoy bunt cake.
Speaker 3 (03:37):
Oh I just became your best friend.
Speaker 1 (03:40):
Uh.
Speaker 2 (03:40):
And I love and I love pumpkin spice. I mean
I I do pumpkin spy.
Speaker 1 (03:47):
I love pumpkin spice on top of my pumpkin pies.
Speaker 3 (03:51):
On top of your for pumpkins.
Speaker 2 (03:56):
Now garlic. Now back we go to Neil.
Speaker 1 (03:59):
Of course, if Friday Neil has heard Tomorrow two to
five pm on the fork Report, and it's the Fork Report,
and he's at the Fork.
Speaker 4 (04:10):
Reporter broadcasting live from the Manhattan Beach Food and tomorrow
it's gonna be great. Yeah, don't have tickets, Get tickets
at the Manhattan Beach Food and spelled out wine dot com.
Speaker 1 (04:26):
Okay, and we mentioned in a couple more times for
the end of the show because we've been so busy
with the Charlie Corner story. A lot going on, all right,
Garlic bread potato chips. At first, when I started eating
these weird potato chips, they were really weird.
Speaker 2 (04:44):
Today they're not weird.
Speaker 3 (04:46):
Now, all the different flavors.
Speaker 1 (04:47):
Yeah, and now you've got some great flavors, and this
one sounds great.
Speaker 2 (04:51):
Garlic bread potato chips.
Speaker 3 (04:53):
Okay.
Speaker 4 (04:53):
So you know what, this time of the season, not
only do we switch to fall flavors and things like that,
but all so with football and like snacks start coming
becoming center stage, not to mention the holidays. And this
is a snack that I went and then thought about.
Speaker 3 (05:10):
It went, Oh.
Speaker 4 (05:12):
The key to this one, before we get into it,
is keep in mind you need a hearty potato chip,
cape cod comes to mind, kettle comes to mind, you
want a very strong potato chip to hold up to this.
That means thick, right, yeah, thick and crispy.
Speaker 3 (05:29):
Yeah. I wouldn't do this with lais. If you're gonna
do it with you.
Speaker 4 (05:33):
Know, like ruffles, maybe with the ridges you'll get away
with it. But it's basically creating this sauce and some
cheese and putting it on top of the potato chips,
almost like nachos. Almost like nachos. But the butter is
really important here. So the ingredients are, you know, the
(05:54):
potato chips, salted butter, garlic cloves, garlic powder, chopped parsley,
fine grated parmesan, cracked black pepper, and a pinch of
flaky salt if the chips need them. But you're putting,
you're melting the butter in a saucepan over low heat.
You're adding the garlic. You're cooking thirty to sixty seconds.
(06:16):
You get it a garlic you want to smell. You
want to smell it that garlic, eat and then you're done.
Don't go past that because it'll burn. Stir in the
removed from the heat, st and the garlic powder and
the black pepper, the herbs, and then in a couple
of batches. You want to try to do it all times,
all at one time. You drizzle the garlic butter over
(06:38):
the chips in a large bowl. You put on the
parmesan tossing it and it's gonna clean to all that butter.
And you put on the salt if you need it,
and you serve it immediately, so it's all covered in
that garlicky butter, and it's just a thing of magic.
Speaker 1 (06:58):
I made garlic bread last, interestingly enough, and that's that's
pretty complicated. It was garlic and bread. It's not it's
not that complicated to make.
Speaker 3 (07:09):
Did you just mince the garlic and throw it off?
Speaker 4 (07:13):
Not just throw on garlic, you know, just take garlic
older nothing, you don't know.
Speaker 1 (07:18):
You can crunch it up. It depends on I don't.
I just throw the cloth in there and I go,
this is where you want to bite and then and
then raw and then a lot of zelmons.
Speaker 3 (07:30):
That was gonna say it?
Speaker 4 (07:31):
Does Lindsey sit by with like a pez dispenser filled
with the zelmans.
Speaker 3 (07:36):
And just shoot him into your mouth after you eat.
Speaker 4 (07:39):
You remember had the garlic bread down the street at
uh smokehouse smoke house, Yeah, oh yes, cheese, garlic bread.
Speaker 1 (07:48):
That is for those of you that have never been
to the smokehouse. And smoke House is kind of deep.
It's a restaurant where you have to be a minute,
You have to be a minimum ninety years old even
to walk in the door. Or and everybody it's these
little old ladies with these little old men, and you
walk in, you go, what the hell is this about?
Everybody's white. But it's old time.
Speaker 2 (08:13):
Yeah, it's an old time restaurant. It does.
Speaker 1 (08:17):
And it's right across the street from now the Burbank
Studios and all the stars you still pardon.
Speaker 3 (08:24):
That's still Warner Brothers.
Speaker 2 (08:26):
Is it Warners or is it the Burbank Studios? I
don't know.
Speaker 3 (08:30):
Burbank Studios is across from us.
Speaker 4 (08:32):
In the studio all right, Warner Brothers are still there
where they shot coming.
Speaker 2 (08:37):
So okay, so it is Warners.
Speaker 1 (08:39):
But anyway, all the stars org Warners would just walk
across the street for lunch, and so everybody who was
any kind of a star would eat there.
Speaker 2 (08:49):
And it's pretty exiting.
Speaker 4 (08:50):
Serve drinks the cocktails a sidecar style, so you get
the cocktail and then you get a little sidecar in
a tiny carafte that sits in ice, so it feels
like you're getting two drinks.
Speaker 3 (09:01):
It's fantastic.
Speaker 1 (09:02):
I love that place and the recipes and the food
is all old style.
Speaker 2 (09:11):
From the forties. Yeah.
Speaker 4 (09:13):
Anyways, Yeah, so I know there's gonna be a lot
of snacks coming our way, and so I expect to
hear more.
Speaker 2 (09:18):
And real quickly.
Speaker 1 (09:19):
Why don't you talk about what's happening tomorrow at the
event that year you're broadcasting from.
Speaker 4 (09:25):
Sure, it's a massive event. They do a great job.
Manhattan Beach Food and Wine forty six top chefs Antonia Lafonso.
I adore her and she's a fantastic chef. You've got
to share a yard. You got Neil Frasier, forty wines
and spirits out there, great booths. Tickets include all you
(09:46):
can eat and drink. They are going fast. If they
have them, you will find them at Manhattan Beach Food
and Wine. All spelled out dot com and I highly
recommend it. It was my favorite event last year. It
was just really well done.
It's Foody Friday with Neil Sevadra. He's host to the
Fork Report and that's tomorrow two to five pm.
Speaker 2 (00:07):
And he is at Fork Reporter. Is a social addressed
all right, Neil? Yes, Yes, I love the.
Speaker 1 (00:15):
I love the way you label these segments because I
get these from Neil.
Speaker 2 (00:20):
And nothing but bunt cake. I love bunt cakes.
Speaker 3 (00:25):
No, nothing bunt cake.
Speaker 4 (00:28):
That's last cake that is an actual location, that's an
actual place. And I got to tell you if you
haven't tried them yet, holy hell?
Speaker 3 (00:37):
And have you had nothing bunt cakes before? Oh?
Speaker 2 (00:41):
My lord?
Speaker 3 (00:42):
Am I right?
Speaker 2 (00:43):
Yeah? I got that? Are delicious. Okay, it's a single
bakery that does this.
Speaker 4 (00:49):
They have multiple locations, but they are so moist and
so yummy. But as I was putting together Foody Friday,
I had actually fit fished up and was just about
to send things off to KNO and and and I
saw the story and I'm like, wow, so they've got
their they've got their seasonal stuff coming out, But listen
(01:12):
to these pumpkin spice simple, we all get that right
in all their different cake sizes there but caramel, apple cider,
biscoff cookie butter. Have you do you know that cookie
(01:32):
butter that it is so absolutely amazed balls and.
Speaker 3 (01:39):
Right, yeah, that's how I do it.
Speaker 4 (01:41):
You do, you get a spoonful like peanut butter and
you it And so these uh, these three just caught
my attention because I know that texture. Uh, they're the
ratio of icing to cake and all that. They just
have mastered it at only bunch Cake. And if you
(02:01):
haven't tried them, do yourself a favor and get out there.
Speaker 3 (02:04):
They're not a sponsor or anything like that.
Speaker 4 (02:06):
I just really love their product, and uh, handle, you've
got to try it, man.
Speaker 2 (02:11):
You know I will. I mean I love that. First
of all, I love bloot cake. I love bun cake.
Speaker 4 (02:15):
I like the way you say it boot cake.
Speaker 2 (02:19):
I like cake, yes, I do.
Speaker 1 (02:21):
And starters And I've never quite understood people dipping in,
particularly as ants said, dipping into peanut butter and eating
it out of the jar. The only thing peanut butter
out of the jar is, uh, it is valuable for
is something you want to do which makes all the
sense is you take peanut butter out of the jar
(02:41):
and then you wipe it on your dog's gums.
Speaker 2 (02:44):
Uh, that is that is what you use peanut butter for.
Speaker 3 (02:49):
I thought you were going somewhere else. Thank you, Lord,
thank you.
Speaker 1 (02:54):
You've got to admit that is usually entertaining when a
dog is trying to deal with peanut butter on the gups.
Speaker 4 (03:01):
Mister ed, how I got mister ed to talk and
stuff like that. And the old shows with like animals,
they put peanut butter on them so that they'd lick
it and then they'd add hello.
Speaker 1 (03:11):
It could be yeah, that's how we of course, and
I will endorse.
Speaker 4 (03:18):
But if you have one in your area, the nothing
bunt cake, not a horse that talks.
Speaker 3 (03:25):
I know what, Dale, I'm gonna run.
Speaker 2 (03:28):
And where are they? Just you just look it up.
It's nothing bunt.
Speaker 1 (03:31):
Cake, right, yeah, they're all over the place, all over
the place looking and I just I really enjoy bunt cake.
Speaker 3 (03:37):
Oh I just became your best friend.
Speaker 1 (03:40):
Uh.
Speaker 2 (03:40):
And I love and I love pumpkin spice. I mean
I I do pumpkin spy.
Speaker 1 (03:47):
I love pumpkin spice on top of my pumpkin pies.
Speaker 3 (03:51):
On top of your for pumpkins.
Speaker 2 (03:56):
Now garlic. Now back we go to Neil.
Speaker 1 (03:59):
Of course, if Friday Neil has heard Tomorrow two to
five pm on the fork Report, and it's the Fork Report,
and he's at the Fork.
Speaker 4 (04:10):
Reporter broadcasting live from the Manhattan Beach Food and tomorrow
it's gonna be great. Yeah, don't have tickets, Get tickets
at the Manhattan Beach Food and spelled out wine dot com.
Speaker 1 (04:26):
Okay, and we mentioned in a couple more times for
the end of the show because we've been so busy
with the Charlie Corner story. A lot going on, all right,
Garlic bread potato chips. At first, when I started eating
these weird potato chips, they were really weird.
Speaker 2 (04:44):
Today they're not weird.
Speaker 3 (04:46):
Now, all the different flavors.
Speaker 1 (04:47):
Yeah, and now you've got some great flavors, and this
one sounds great.
Speaker 2 (04:51):
Garlic bread potato chips.
Speaker 3 (04:53):
Okay.
Speaker 4 (04:53):
So you know what, this time of the season, not
only do we switch to fall flavors and things like that,
but all so with football and like snacks start coming
becoming center stage, not to mention the holidays. And this
is a snack that I went and then thought about.
Speaker 3 (05:10):
It went, Oh.
Speaker 4 (05:12):
The key to this one, before we get into it,
is keep in mind you need a hearty potato chip,
cape cod comes to mind, kettle comes to mind, you
want a very strong potato chip to hold up to this.
That means thick, right, yeah, thick and crispy.
Speaker 3 (05:29):
Yeah. I wouldn't do this with lais. If you're gonna
do it with you.
Speaker 4 (05:33):
Know, like ruffles, maybe with the ridges you'll get away
with it. But it's basically creating this sauce and some
cheese and putting it on top of the potato chips,
almost like nachos. Almost like nachos. But the butter is
really important here. So the ingredients are, you know, the
(05:54):
potato chips, salted butter, garlic cloves, garlic powder, chopped parsley,
fine grated parmesan, cracked black pepper, and a pinch of
flaky salt if the chips need them. But you're putting,
you're melting the butter in a saucepan over low heat.
You're adding the garlic. You're cooking thirty to sixty seconds.
(06:16):
You get it a garlic you want to smell. You
want to smell it that garlic, eat and then you're done.
Don't go past that because it'll burn. Stir in the
removed from the heat, st and the garlic powder and
the black pepper, the herbs, and then in a couple
of batches. You want to try to do it all times,
all at one time. You drizzle the garlic butter over
(06:38):
the chips in a large bowl. You put on the
parmesan tossing it and it's gonna clean to all that butter.
And you put on the salt if you need it,
and you serve it immediately, so it's all covered in
that garlicky butter, and it's just a thing of magic.
Speaker 1 (06:58):
I made garlic bread last, interestingly enough, and that's that's
pretty complicated. It was garlic and bread. It's not it's
not that complicated to make.
Speaker 3 (07:09):
Did you just mince the garlic and throw it off?
Speaker 4 (07:13):
Not just throw on garlic, you know, just take garlic
older nothing, you don't know.
Speaker 1 (07:18):
You can crunch it up. It depends on I don't.
I just throw the cloth in there and I go,
this is where you want to bite and then and
then raw and then a lot of zelmons.
Speaker 3 (07:30):
That was gonna say it?
Speaker 4 (07:31):
Does Lindsey sit by with like a pez dispenser filled
with the zelmans.
Speaker 3 (07:36):
And just shoot him into your mouth after you eat.
Speaker 4 (07:39):
You remember had the garlic bread down the street at
uh smokehouse smoke house, Yeah, oh yes, cheese, garlic bread.
Speaker 1 (07:48):
That is for those of you that have never been
to the smokehouse. And smoke House is kind of deep.
It's a restaurant where you have to be a minute,
You have to be a minimum ninety years old even
to walk in the door. Or and everybody it's these
little old ladies with these little old men, and you
walk in, you go, what the hell is this about?
Everybody's white. But it's old time.
Speaker 2 (08:13):
Yeah, it's an old time restaurant. It does.
Speaker 1 (08:17):
And it's right across the street from now the Burbank
Studios and all the stars you still pardon.
Speaker 3 (08:24):
That's still Warner Brothers.
Speaker 2 (08:26):
Is it Warners or is it the Burbank Studios? I
don't know.
Speaker 3 (08:30):
Burbank Studios is across from us.
Speaker 4 (08:32):
In the studio all right, Warner Brothers are still there
where they shot coming.
Speaker 2 (08:37):
So okay, so it is Warners.
Speaker 1 (08:39):
But anyway, all the stars org Warners would just walk
across the street for lunch, and so everybody who was
any kind of a star would eat there.
Speaker 2 (08:49):
And it's pretty exiting.
Speaker 4 (08:50):
Serve drinks the cocktails a sidecar style, so you get
the cocktail and then you get a little sidecar in
a tiny carafte that sits in ice, so it feels
like you're getting two drinks.
Speaker 3 (09:01):
It's fantastic.
Speaker 1 (09:02):
I love that place and the recipes and the food
is all old style.
Speaker 2 (09:11):
From the forties. Yeah.
Speaker 4 (09:13):
Anyways, Yeah, so I know there's gonna be a lot
of snacks coming our way, and so I expect to
hear more.
Speaker 2 (09:18):
And real quickly.
Speaker 1 (09:19):
Why don't you talk about what's happening tomorrow at the
event that year you're broadcasting from.
Speaker 4 (09:25):
Sure, it's a massive event. They do a great job.
Manhattan Beach Food and Wine forty six top chefs Antonia Lafonso.
I adore her and she's a fantastic chef. You've got
to share a yard. You got Neil Frasier, forty wines
and spirits out there, great booths. Tickets include all you
(09:46):
can eat and drink. They are going fast. If they
have them, you will find them at Manhattan Beach Food
and Wine. All spelled out dot com and I highly
recommend it. It was my favorite event last year. It
was just really well done.
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