December 13, 2025 • 31 mins
Tom Runyon opened The Old Place in 1970 and it only had two menu items, Steak and Clams. Now today it has a one full page menu of comforting goodies in a historic family place. Tom's son Morgan Runyon proudly continues the tradition his father originated. The Old Place, combined with the Cornell Winery, offers a beautiful, memorable, and one-of-a-kind dining experience. Take a listen!
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Episode Transcript
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Speaker 1 (00:00):
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. KFI Am six forty. You're
listening to the Forkerport all Things Food, beverage and beyond.
Every Saturday we kind of shake off the heaviness of
(00:22):
the week, stuff.
Speaker 2 (00:23):
Going on in the news. We all know what's going on,
but this is a safe have it.
Speaker 1 (00:28):
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 are beyond the norm. And
(00:53):
one of the places I was just sitting here talking
with Morgan and Organ Runyon is our guest today from
the Old Place, and I said, not only am I embarrassing,
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
(01:13):
and still just have not had that moment 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.
Speaker 2 (01:27):
Thank you.
Speaker 1 (01:28):
It's a real pleasure bring that mike to you right
up close. We're an intimate show here. Well, this is
my first time on the radio. 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
(01:49):
California and the food scene that is without a doubt
and indescribable, indescribable about the from events to special dining
experiences to just great honest food.
Speaker 2 (02:08):
I just you know, it's.
Speaker 1 (02:12):
You can't set out, you don't sit in a boardroom
and come up with this concept. It comes from the
heart in the family period. That's the only place that
could birth this. So tell us a little bit about it.
Speaker 3 (02:23):
Well, fifty five years ago or so, my father decided
to open up a restaurant. He went out looking for
the worst 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 my
(02:45):
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 2 (02:55):
And no relation though, right, Yeah it is.
Speaker 3 (02:58):
Yeah, my uncle Army, my dad, they used to hunt
up there.
Speaker 1 (03:02):
I wondered about that, and that was like one of
the first questions, is it tight.
Speaker 2 (03:07):
Is that's the same family name.
Speaker 3 (03:08):
Yeah, I mean my dad would be one hundred and
five now, Tom run In and he remembered Hollywood with
avocado orchards.
Speaker 2 (03:16):
Oh my gosh, I can only imagine.
Speaker 3 (03:20):
Yeah, So because Los Angeles really isn't that old. Yeah, right,
unless you have a Spanish name.
Speaker 1 (03:27):
Yeah, yeah, exactly if you were here originally. 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 for that part. But when you look, it
(03:51):
was so desolate. There was nothing around. The old pictures.
There's nothing better than going through all those old pictures.
Speaker 3 (03:59):
Of La 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 have faded on the side door it says gh
Wilson and Son recieda hay ranch and that's from when
there was hay in the valley. And this truck's only
(04:21):
in nineteen forty nine and we've built this little kind
of gypsy wagon espresso truck on it. But yeah, you know,
our history here is relatively new. The old place has
been a part of that for a while.
Speaker 2 (04:33):
Yeah.
Speaker 1 (04:33):
No, no, hey in Resita, but you do get hey, No, okay,
I'm getting this shit.
Speaker 2 (04:40):
The headshake from Kylaw. I thought I was clean.
Speaker 1 (04:43):
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?
Speaker 2 (04:53):
No?
Speaker 3 (04:54):
I mean, listen, we're very far removed. Yeah 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.
Speaker 2 (05:07):
I mean, sure, the.
Speaker 1 (05:09):
Name but to have that stamp like Mulholland, yeah, like
any of those you know, important names at the birth
of Los Angeles.
Speaker 2 (05:25):
Is pretty freaking cool.
Speaker 3 (05:27):
Yeah, no, it's 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 on being in really, so
(05:49):
this was not well, I mean sleeping in the car
when you're a kid, you're like, I'm going to do
something else. But as my my 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 clamps Sunday with steaks.
Speaker 2 (06:08):
Tow.
Speaker 3 (06:08):
I brought some steaks to for you.
Speaker 1 (06:10):
This smell here, I mean seriously been doing this for
quite some time. There's a lot of great smelling 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.
Speaker 2 (06:31):
Went, holy hell, that is what like? That food is
my favorite.
Speaker 1 (06:36):
Just looking at this and smelling, I'm telling you this
is the stuff I love to eat well.
Speaker 3 (06:40):
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 that's
(07:04):
a seasoning and that that's a regional, local part.
Speaker 1 (07:08):
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,
kind of going out in the backyard and grabbing.
Speaker 3 (07:28):
It and yeah, well we've got a big pile of
it and I'm always cutting it and splitting it and staying.
Speaker 2 (07:33):
Ahead of it.
Speaker 1 (07:34):
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 3 (07:53):
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 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
(08:13):
wildlife around. You know, it's like you've kind of gone
you're not you've exited LA, but you haven't really You're
still within LA's 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 1 (08:31):
That is the one thing that we have that you
don't have anywhere else. You go to New York. 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 niops and crannies
and make you feel like you're nowhere near home, but
you are.
Speaker 2 (08:50):
We come back. We're going to talk more. This is
just uh.
Speaker 1 (08:56):
A 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 tasting.
(09:18):
I 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 Fork Report. I'm Neil Savedra,
KFI AM six forty.
Speaker 4 (09:31):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:38):
Your friendly neighborhood Fork reporter Nil Savedra, just talking about food,
celebrating food on a beautiful Saturday during the holidays. Hankah
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, family owned and run.
(09:58):
And one of those places 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 3 (10:10):
The Cornell 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,
(10:31):
we're going to name our little area after you.
Speaker 2 (10:34):
Oh wow. Yeah.
Speaker 3 (10:36):
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 (10:46):
Holy smokes. 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.
(11:09):
Tell us about this stew. This is absolutely heaven.
Speaker 3 (11:13):
So the stew. The first forty years at a restaurant,
two things on the menu steak, clams, cash only. That
was my parents. I'm really up the game. We've got
a full page and Stu is 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
(11:34):
comfort food, you know. 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 went no,
bring the stew home.
Speaker 2 (11:45):
Yeah, it's and.
Speaker 3 (11:46):
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 2 (11:59):
Yeah, it's in the name, man, it's stew. It needs
to stew.
Speaker 1 (12:06):
So people ask me that because there's certain foods Chinese, Italian,
there's stew. 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 this whole other thing.
Speaker 2 (12:26):
Yeah. I could eat this every day. Yeah.
Speaker 3 (12:28):
So, I mean, the 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're sizzling meat over and whether you like
a lean piece of meat, which would be our sirloin,
or a rib ee, which you know that fat is
going to start to caramelize or kind of melt into your.
Speaker 2 (12:50):
Mouth, youdvis are magic.
Speaker 3 (12:52):
Yeah, and then we also do a bone infla, So
we don't have a giant selection, but don't you don't
need a lot either.
Speaker 1 (13:00):
Describe the bone in fla because that's not served traditionally
like that.
Speaker 3 (13:03):
Yeah, and the bone in fla really is just you know,
how do you give a file a a little more?
And to me, the fle a is, you know, it
melts and everything, but like the sirloin's got the most
intense steak flavor. The ribbi has got this melty fat
and you got to Yeah, it's sizzling over oak and
that fat's caramelized. It's amazing, Like you're you know, you're
(13:26):
eating the fat first and then the file a. Just
putting the bone in it adds, you know, it gives
it a little deeper flavor than just your traditional filet.
Speaker 2 (13:36):
Yeah.
Speaker 1 (13:36):
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 2 (13:49):
I don't hear that.
Speaker 1 (13:53):
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.
Speaker 2 (14:04):
How do they do it right?
Speaker 3 (14:05):
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 2 (14:12):
Hot tip.
Speaker 3 (14:13):
Yeah, that's a good one.
Speaker 1 (14:14):
Yeah, yeah, Otherwise you'll be chopping that book by yourself.
Speaker 3 (14:18):
You'd be walking around the building and looking at the peacocks,
running around and listening to the donkeys.
Speaker 1 (14:23):
Which is not a bad day, I would imagine, however,
if you're hungry.
Speaker 3 (14:27):
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 expresso truck going and we're
we're a mountain destination.
Speaker 4 (14:46):
You know.
Speaker 3 (14:46):
We've got a lot 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 still a living piece of history that
is functioning as a restaurant.
Speaker 2 (15:07):
How many people can you fit in there?
Speaker 3 (15:09):
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.
Speaker 1 (15:25):
So 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, social condensing.
Speaker 3 (15:43):
But COVID allowed us to kind of sprawl outside, and
so now we do our daytime seating outside and it's
you know, we got plenty of trees around, there's birds
running around.
Speaker 1 (15:53):
And no, I love the fact that you have an
inside menu and an outside menu.
Speaker 3 (15:56):
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 1 (16:08):
Yeah, it's can I steal you for a little bit
more time?
Speaker 2 (16:13):
Sure?
Speaker 1 (16:13):
Because I'm really enjoying our conversation and it's 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 on us for
it taken so long to have you here. I'd really
(16:34):
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 to smell the
(16:56):
food that we have in front of us. That's stue.
That's like my mom's to me. That's like that thing
that you know on a Sunday when she's making that.
Speaker 2 (17:04):
That makes me go all right, We'll be back with more.
Speaker 4 (17:08):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (17:15):
I am your well Fed host, Neil Savadra. How do
you do a little extra well fed today?
Speaker 2 (17:19):
Too?
Speaker 1 (17:20):
Holy smokes, that's too 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. It's beautiful, and
(17:41):
the food that we are eating today, just a sample,
is just amazing.
Speaker 2 (17:47):
So we're gonna tell.
Speaker 1 (17:48):
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 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. Old Place
(18:12):
Cornell dot com. Just go to the website 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 3 (18:30):
So yeah, Well, for the first forty years of the
Old Place, my mom and dad running it.
Speaker 2 (18:35):
They started it.
Speaker 3 (18:36):
There are 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.
I worked in the I was an art director for
(18:57):
TV commercials. Oh wow, made good money. Yeah, life is
like what are you doing?
Speaker 2 (19:01):
You know, we can't live off clams man.
Speaker 3 (19:08):
And but having grown up here in Los Angeles, there
are 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
(19:29):
year 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 2 (19:52):
The I like what you just said, because.
Speaker 1 (19:57):
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
labor of love. And in the best of circumstances, and
(20:21):
it's work, 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.
(20:43):
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.
Speaker 2 (20:52):
Is not easy to pull off.
Speaker 1 (20:54):
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,
that's how good it is. But I might punch them
in the neck it's that good. A spinning heel kick
to the throat possibly, that's how good. That is absolutely amazing.
(21:21):
Well in its simplicity and those flavors, Wow.
Speaker 3 (21:27):
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 2 (21:39):
But you can taste that in that steak. I can
taste that oak. Yeah.
Speaker 3 (21:44):
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 1 (22:04):
Oh yeah, no, family, family is blood makes you a relative,
you know, love makes your family.
Speaker 3 (22:11):
There you go, yeah, well said thank you. Yeah, that's
I'm gonna I'm going to steal that. 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.
Speaker 2 (22:26):
Got a problem. That's not okay. It's been illegal for years.
Speaker 1 (22:31):
So it has to start by saying I pick you,
you pick me, I love you.
Speaker 2 (22:36):
We're family.
Speaker 1 (22:37):
Yeah, and that's how it all starts. 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
(22:59):
you for one more segment.
Speaker 2 (23:00):
Can we do that? Okay? All right?
Speaker 1 (23:02):
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 happens.
You seem like a really great guy and brought great food.
Speaker 2 (23:17):
Thank you, one of the odds.
Speaker 1 (23:18):
All right, stick around, We'll talk more again. Check out
Old Placecornell dot com. Oldplacecornell dot com.
Speaker 4 (23:26):
You're listening to the Fork Report with Nil Savadra on
demand from KFI Am six forty.
Speaker 2 (23:34):
Neil Savader here with a Fork Report.
Speaker 1 (23:35):
Thanks for hanging out, chatting and enjoying my conversation with
Morgan Runyon from the Old Place family owned for fifty
five years.
Speaker 2 (23:44):
You say fifty five years.
Speaker 1 (23:45):
Wow, in an older building than that. So it was
nineteen nineteen eight.
Speaker 3 (23:51):
Hanks Country Store on the Cornell Post Office serve the
homesteaders that lived behind what was Rancho Malibu, which was
a cattle ranch.
Speaker 1 (24:00):
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 this happens to me. And I
try and check out as many places as possible, but
(24:21):
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 3 (24:42):
So that's our blt no. 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 core. It's a big slab
of bacon, just with the sour dough, tomatoes, lattuce and
(25:09):
a little ali in there, and it's it is. It
might not be the most healthy thing for you, but
it's gonna taste good.
Speaker 2 (25:19):
But you're gonna die happy.
Speaker 3 (25:21):
Absolutely.
Speaker 1 (25:22):
If I'm going to go, I want this in my hand.
Matter of fact, I want them to bury me with it.
That is fantastic. Wow, that chew. It's almost like the
equivalent of I don't know, six eight rashers of bacon
in one.
Speaker 3 (25:40):
You know, I know it's it's a ridiculous amount of bacon.
It's a pound.
Speaker 1 (25:44):
No, I'm saying, just in this one strip. So yeah,
so that's wow. Yeah, the smoke on that too.
Speaker 2 (25:54):
Yeah.
Speaker 3 (25:54):
I mean everything we do. I mean, the one thing
that I like to think that we do in all
of our foods, 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.
Speaker 2 (26:09):
Much of your plate understood a bit.
Speaker 3 (26:13):
You know, your steak will come if it's a ribbi,
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
(26:36):
a white shirt.
Speaker 1 (26:39):
You wear something spotted, Yeah, something in the brown tones spotted.
Speaker 3 (26:45):
I'm a big I'm a big black shirt guy.
Speaker 2 (26:47):
Yeah, put keep it safe. I like that.
Speaker 1 (26:51):
It's like, people go, so, you know, what's your technique
in plating sugar? We don't plate, We construct you put it.
We covered apple, We just cover the plate.
Speaker 2 (27:01):
That's what we do.
Speaker 1 (27:03):
This is freaking insane, Miss Kayla. Look at they call
that bacon steaking. Look at that? How thick that is?
Go ahead, take ad bite of that. You don't have
to bite the one. I just you don't have to
treat yourself something extra right, And.
Speaker 2 (27:25):
That's been sitting there. That sitting there is.
Speaker 1 (27:29):
Better than ninety five percent of the bacon that comes
to you hot and ready.
Speaker 2 (27:35):
That is fent. That is not a blt.
Speaker 3 (27:39):
It's just American.
Speaker 1 (27:41):
That's ld. That is serious. It's got to be fun
serving that to people for the first time.
Speaker 3 (27:52):
Yeah, I mean a lot of people, you know when
it comes like, yeah, that's a lunch items. So it'll
come with either side salad or our potato wedges, which
are thick potatoes.
Speaker 2 (28:01):
You know why even a salad with that? I mean,
who you kidding?
Speaker 1 (28:04):
We'll see ten Let's tell you 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 2 (28:14):
God, I gotta tell you, you guys are doing it right.
Speaker 3 (28:18):
Thank you.
Speaker 2 (28:18):
That is super cool.
Speaker 1 (28:19):
And uh and you said that it wasn't where you
were going. So you have an art background. I always
tell Kayless 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.
(28:39):
It's just always the case, right, So I love that
you continue to create even though you're not in the
art direction anymore.
Speaker 2 (28:46):
Yeah.
Speaker 3 (28:46):
I mean, the the kind of the area around the
whole 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 to every board in there in the eighties.
And I've continued to construct stuff on the property and
and it's it's great. And it's also a fault because
(29:08):
then I'm like repair guy of everything too.
Speaker 2 (29:11):
Yeah that's a curse. Yeah, that's a curse. Yeah.
Speaker 1 (29:15):
I Actually we called a plumber the other day and
I'm like, okay, do it because I'm like, I'll get
to it.
Speaker 2 (29:23):
I'm like, no, just do it. Oh yeah, yeah, that
is awesome.
Speaker 1 (29:26):
Though it sounds like your your father Tom didn't let
you sleep in on Sundays like Chop would.
Speaker 2 (29:34):
Ye this.
Speaker 3 (29:35):
Yeah, we worked, 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 something.
Speaker 1 (29:51):
But that that's the magic of a good relationship too.
Like I when my my son who just turned nine, Max,
and my wife, when they're in the house, I can
feel it. Even if I'm in my shop in the backyard,
I'm in my shop working, I know they're there.
Speaker 2 (30:08):
I can tell when they're not.
Speaker 1 (30:10):
There's something about having that energy of the people you
love around you that I think is potent.
Speaker 2 (30:16):
Wow.
Speaker 1 (30:16):
I 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 Old Place Cornell dot Comoldplace Cornell dot com.
Check it out. The food is just flawless. It's everything
you hope and more. That smoke on that bacon and
(30:40):
I tasted in everything a little bit here, a little
bit there, but that smoke on that bacon is spectacular.
That bacon alone. One rasher of that bacon is a
meal let alone. You've got two of those on there,
and it comes with bread and that what's that green
stuff let us Yeah, I've heard about it gives color.
Speaker 2 (31:06):
And then tomato on there. It's just spectacular.
Speaker 1 (31:08):
Thanks for coming in and taking the time and bringing
food and your kindness. This gorgeous, hilarious gift certificate that
I'll take.
Speaker 2 (31:19):
A picture and put on the web as well. But
thanks very much.
Speaker 1 (31:22):
I appreciate it. What a pleasure to meet you. It's
the Fork Report. I'm Neil Suradra's stick around. We got
one more hour to go. It's the top of the hour.
So this is 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
(31:42):
iHeartRadio app.
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. KFI Am six forty. You're
listening to the Forkerport all Things Food, beverage and beyond.
Every Saturday we kind of shake off the heaviness of
(00:22):
the week, stuff.
Speaker 2 (00:23):
Going on in the news. We all know what's going on,
but this is a safe have it.
Speaker 1 (00:28):
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 are beyond the norm. And
(00:53):
one of the places I was just sitting here talking
with Morgan and Organ Runyon is our guest today from
the Old Place, and I said, not only am I embarrassing,
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
(01:13):
and still just have not had that moment 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.
Speaker 2 (01:27):
Thank you.
Speaker 1 (01:28):
It's a real pleasure bring that mike to you right
up close. We're an intimate show here. Well, this is
my first time on the radio. 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
(01:49):
California and the food scene that is without a doubt
and indescribable, indescribable about the from events to special dining
experiences to just great honest food.
Speaker 2 (02:08):
I just you know, it's.
Speaker 1 (02:12):
You can't set out, you don't sit in a boardroom
and come up with this concept. It comes from the
heart in the family period. That's the only place that
could birth this. So tell us a little bit about it.
Speaker 3 (02:23):
Well, fifty five years ago or so, my father decided
to open up a restaurant. He went out looking for
the worst 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 my
(02:45):
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 2 (02:55):
And no relation though, right, Yeah it is.
Speaker 3 (02:58):
Yeah, my uncle Army, my dad, they used to hunt
up there.
Speaker 1 (03:02):
I wondered about that, and that was like one of
the first questions, is it tight.
Speaker 2 (03:07):
Is that's the same family name.
Speaker 3 (03:08):
Yeah, I mean my dad would be one hundred and
five now, Tom run In and he remembered Hollywood with
avocado orchards.
Speaker 2 (03:16):
Oh my gosh, I can only imagine.
Speaker 3 (03:20):
Yeah, So because Los Angeles really isn't that old. Yeah, right,
unless you have a Spanish name.
Speaker 1 (03:27):
Yeah, yeah, exactly if you were here originally. 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 for that part. But when you look, it
(03:51):
was so desolate. There was nothing around. The old pictures.
There's nothing better than going through all those old pictures.
Speaker 3 (03:59):
Of La 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 have faded on the side door it says gh
Wilson and Son recieda hay ranch and that's from when
there was hay in the valley. And this truck's only
(04:21):
in nineteen forty nine and we've built this little kind
of gypsy wagon espresso truck on it. But yeah, you know,
our history here is relatively new. The old place has
been a part of that for a while.
Speaker 2 (04:33):
Yeah.
Speaker 1 (04:33):
No, no, hey in Resita, but you do get hey, No, okay,
I'm getting this shit.
Speaker 2 (04:40):
The headshake from Kylaw. I thought I was clean.
Speaker 1 (04:43):
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?
Speaker 2 (04:53):
No?
Speaker 3 (04:54):
I mean, listen, we're very far removed. Yeah 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.
Speaker 2 (05:07):
I mean, sure, the.
Speaker 1 (05:09):
Name but to have that stamp like Mulholland, yeah, like
any of those you know, important names at the birth
of Los Angeles.
Speaker 2 (05:25):
Is pretty freaking cool.
Speaker 3 (05:27):
Yeah, no, it's 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 on being in really, so
(05:49):
this was not well, I mean sleeping in the car
when you're a kid, you're like, I'm going to do
something else. But as my my 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 clamps Sunday with steaks.
Speaker 2 (06:08):
Tow.
Speaker 3 (06:08):
I brought some steaks to for you.
Speaker 1 (06:10):
This smell here, I mean seriously been doing this for
quite some time. There's a lot of great smelling 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.
Speaker 2 (06:31):
Went, holy hell, that is what like? That food is
my favorite.
Speaker 1 (06:36):
Just looking at this and smelling, I'm telling you this
is the stuff I love to eat well.
Speaker 3 (06:40):
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 that's
(07:04):
a seasoning and that that's a regional, local part.
Speaker 1 (07:08):
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,
kind of going out in the backyard and grabbing.
Speaker 3 (07:28):
It and yeah, well we've got a big pile of
it and I'm always cutting it and splitting it and staying.
Speaker 2 (07:33):
Ahead of it.
Speaker 1 (07:34):
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 3 (07:53):
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 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
(08:13):
wildlife around. You know, it's like you've kind of gone
you're not you've exited LA, but you haven't really You're
still within LA's 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 1 (08:31):
That is the one thing that we have that you
don't have anywhere else. You go to New York. 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 niops and crannies
and make you feel like you're nowhere near home, but
you are.
Speaker 2 (08:50):
We come back. We're going to talk more. This is
just uh.
Speaker 1 (08:56):
A 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 tasting.
(09:18):
I 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 Fork Report. I'm Neil Savedra,
KFI AM six forty.
Speaker 4 (09:31):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:38):
Your friendly neighborhood Fork reporter Nil Savedra, just talking about food,
celebrating food on a beautiful Saturday during the holidays. Hankah
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, family owned and run.
(09:58):
And one of those places 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 3 (10:10):
The Cornell 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,
(10:31):
we're going to name our little area after you.
Speaker 2 (10:34):
Oh wow. Yeah.
Speaker 3 (10:36):
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 (10:46):
Holy smokes. 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.
(11:09):
Tell us about this stew. This is absolutely heaven.
Speaker 3 (11:13):
So the stew. The first forty years at a restaurant,
two things on the menu steak, clams, cash only. That
was my parents. I'm really up the game. We've got
a full page and Stu is 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
(11:34):
comfort food, you know. 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 went no,
bring the stew home.
Speaker 2 (11:45):
Yeah, it's and.
Speaker 3 (11:46):
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 2 (11:59):
Yeah, it's in the name, man, it's stew. It needs
to stew.
Speaker 1 (12:06):
So people ask me that because there's certain foods Chinese, Italian,
there's stew. 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 this whole other thing.
Speaker 2 (12:26):
Yeah. I could eat this every day. Yeah.
Speaker 3 (12:28):
So, I mean, the 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're sizzling meat over and whether you like
a lean piece of meat, which would be our sirloin,
or a rib ee, which you know that fat is
going to start to caramelize or kind of melt into your.
Speaker 2 (12:50):
Mouth, youdvis are magic.
Speaker 3 (12:52):
Yeah, and then we also do a bone infla, So
we don't have a giant selection, but don't you don't
need a lot either.
Speaker 1 (13:00):
Describe the bone in fla because that's not served traditionally
like that.
Speaker 3 (13:03):
Yeah, and the bone in fla really is just you know,
how do you give a file a a little more?
And to me, the fle a is, you know, it
melts and everything, but like the sirloin's got the most
intense steak flavor. The ribbi has got this melty fat
and you got to Yeah, it's sizzling over oak and
that fat's caramelized. It's amazing, Like you're you know, you're
(13:26):
eating the fat first and then the file a. Just
putting the bone in it adds, you know, it gives
it a little deeper flavor than just your traditional filet.
Speaker 2 (13:36):
Yeah.
Speaker 1 (13:36):
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 2 (13:49):
I don't hear that.
Speaker 1 (13:53):
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.
Speaker 2 (14:04):
How do they do it right?
Speaker 3 (14:05):
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 2 (14:12):
Hot tip.
Speaker 3 (14:13):
Yeah, that's a good one.
Speaker 1 (14:14):
Yeah, yeah, Otherwise you'll be chopping that book by yourself.
Speaker 3 (14:18):
You'd be walking around the building and looking at the peacocks,
running around and listening to the donkeys.
Speaker 1 (14:23):
Which is not a bad day, I would imagine, however,
if you're hungry.
Speaker 3 (14:27):
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 expresso truck going and we're
we're a mountain destination.
Speaker 4 (14:46):
You know.
Speaker 3 (14:46):
We've got a lot 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 still a living piece of history that
is functioning as a restaurant.
Speaker 2 (15:07):
How many people can you fit in there?
Speaker 3 (15:09):
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.
Speaker 1 (15:25):
So 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, social condensing.
Speaker 3 (15:43):
But COVID allowed us to kind of sprawl outside, and
so now we do our daytime seating outside and it's
you know, we got plenty of trees around, there's birds
running around.
Speaker 1 (15:53):
And no, I love the fact that you have an
inside menu and an outside menu.
Speaker 3 (15:56):
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 1 (16:08):
Yeah, it's can I steal you for a little bit
more time?
Speaker 2 (16:13):
Sure?
Speaker 1 (16:13):
Because I'm really enjoying our conversation and it's 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 on us for
it taken so long to have you here. I'd really
(16:34):
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 to smell the
(16:56):
food that we have in front of us. That's stue.
That's like my mom's to me. That's like that thing
that you know on a Sunday when she's making that.
Speaker 2 (17:04):
That makes me go all right, We'll be back with more.
Speaker 4 (17:08):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (17:15):
I am your well Fed host, Neil Savadra. How do
you do a little extra well fed today?
Speaker 2 (17:19):
Too?
Speaker 1 (17:20):
Holy smokes, that's too 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. It's beautiful, and
(17:41):
the food that we are eating today, just a sample,
is just amazing.
Speaker 2 (17:47):
So we're gonna tell.
Speaker 1 (17:48):
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 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. Old Place
(18:12):
Cornell dot com. Just go to the website 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 3 (18:30):
So yeah, Well, for the first forty years of the
Old Place, my mom and dad running it.
Speaker 2 (18:35):
They started it.
Speaker 3 (18:36):
There are 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.
I worked in the I was an art director for
(18:57):
TV commercials. Oh wow, made good money. Yeah, life is
like what are you doing?
Speaker 2 (19:01):
You know, we can't live off clams man.
Speaker 3 (19:08):
And but having grown up here in Los Angeles, there
are 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
(19:29):
year 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 2 (19:52):
The I like what you just said, because.
Speaker 1 (19:57):
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
labor of love. And in the best of circumstances, and
(20:21):
it's work, 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.
(20:43):
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.
Speaker 2 (20:52):
Is not easy to pull off.
Speaker 1 (20:54):
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,
that's how good it is. But I might punch them
in the neck it's that good. A spinning heel kick
to the throat possibly, that's how good. That is absolutely amazing.
(21:21):
Well in its simplicity and those flavors, Wow.
Speaker 3 (21:27):
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 2 (21:39):
But you can taste that in that steak. I can
taste that oak. Yeah.
Speaker 3 (21:44):
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 1 (22:04):
Oh yeah, no, family, family is blood makes you a relative,
you know, love makes your family.
Speaker 3 (22:11):
There you go, yeah, well said thank you. Yeah, that's
I'm gonna I'm going to steal that. 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.
Speaker 2 (22:26):
Got a problem. That's not okay. It's been illegal for years.
Speaker 1 (22:31):
So it has to start by saying I pick you,
you pick me, I love you.
Speaker 2 (22:36):
We're family.
Speaker 1 (22:37):
Yeah, and that's how it all starts. 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
(22:59):
you for one more segment.
Speaker 2 (23:00):
Can we do that? Okay? All right?
Speaker 1 (23:02):
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 happens.
You seem like a really great guy and brought great food.
Speaker 2 (23:17):
Thank you, one of the odds.
Speaker 1 (23:18):
All right, stick around, We'll talk more again. Check out
Old Placecornell dot com. Oldplacecornell dot com.
Speaker 4 (23:26):
You're listening to the Fork Report with Nil Savadra on
demand from KFI Am six forty.
Speaker 2 (23:34):
Neil Savader here with a Fork Report.
Speaker 1 (23:35):
Thanks for hanging out, chatting and enjoying my conversation with
Morgan Runyon from the Old Place family owned for fifty
five years.
Speaker 2 (23:44):
You say fifty five years.
Speaker 1 (23:45):
Wow, in an older building than that. So it was
nineteen nineteen eight.
Speaker 3 (23:51):
Hanks Country Store on the Cornell Post Office serve the
homesteaders that lived behind what was Rancho Malibu, which was
a cattle ranch.
Speaker 1 (24:00):
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 this happens to me. And I
try and check out as many places as possible, but
(24:21):
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 3 (24:42):
So that's our blt no. 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 core. It's a big slab
of bacon, just with the sour dough, tomatoes, lattuce and
(25:09):
a little ali in there, and it's it is. It
might not be the most healthy thing for you, but
it's gonna taste good.
Speaker 2 (25:19):
But you're gonna die happy.
Speaker 3 (25:21):
Absolutely.
Speaker 1 (25:22):
If I'm going to go, I want this in my hand.
Matter of fact, I want them to bury me with it.
That is fantastic. Wow, that chew. It's almost like the
equivalent of I don't know, six eight rashers of bacon
in one.
Speaker 3 (25:40):
You know, I know it's it's a ridiculous amount of bacon.
It's a pound.
Speaker 1 (25:44):
No, I'm saying, just in this one strip. So yeah,
so that's wow. Yeah, the smoke on that too.
Speaker 2 (25:54):
Yeah.
Speaker 3 (25:54):
I mean everything we do. I mean, the one thing
that I like to think that we do in all
of our foods, 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.
Speaker 2 (26:09):
Much of your plate understood a bit.
Speaker 3 (26:13):
You know, your steak will come if it's a ribbi,
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
(26:36):
a white shirt.
Speaker 1 (26:39):
You wear something spotted, Yeah, something in the brown tones spotted.
Speaker 3 (26:45):
I'm a big I'm a big black shirt guy.
Speaker 2 (26:47):
Yeah, put keep it safe. I like that.
Speaker 1 (26:51):
It's like, people go, so, you know, what's your technique
in plating sugar? We don't plate, We construct you put it.
We covered apple, We just cover the plate.
Speaker 2 (27:01):
That's what we do.
Speaker 1 (27:03):
This is freaking insane, Miss Kayla. Look at they call
that bacon steaking. Look at that? How thick that is?
Go ahead, take ad bite of that. You don't have
to bite the one. I just you don't have to
treat yourself something extra right, And.
Speaker 2 (27:25):
That's been sitting there. That sitting there is.
Speaker 1 (27:29):
Better than ninety five percent of the bacon that comes
to you hot and ready.
Speaker 2 (27:35):
That is fent. That is not a blt.
Speaker 3 (27:39):
It's just American.
Speaker 1 (27:41):
That's ld. That is serious. It's got to be fun
serving that to people for the first time.
Speaker 3 (27:52):
Yeah, I mean a lot of people, you know when
it comes like, yeah, that's a lunch items. So it'll
come with either side salad or our potato wedges, which
are thick potatoes.
Speaker 2 (28:01):
You know why even a salad with that? I mean,
who you kidding?
Speaker 1 (28:04):
We'll see ten Let's tell you 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 2 (28:14):
God, I gotta tell you, you guys are doing it right.
Speaker 3 (28:18):
Thank you.
Speaker 2 (28:18):
That is super cool.
Speaker 1 (28:19):
And uh and you said that it wasn't where you
were going. So you have an art background. I always
tell Kayless 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.
(28:39):
It's just always the case, right, So I love that
you continue to create even though you're not in the
art direction anymore.
Speaker 2 (28:46):
Yeah.
Speaker 3 (28:46):
I mean, the the kind of the area around the
whole 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 to every board in there in the eighties.
And I've continued to construct stuff on the property and
and it's it's great. And it's also a fault because
(29:08):
then I'm like repair guy of everything too.
Speaker 2 (29:11):
Yeah that's a curse. Yeah, that's a curse. Yeah.
Speaker 1 (29:15):
I Actually we called a plumber the other day and
I'm like, okay, do it because I'm like, I'll get
to it.
Speaker 2 (29:23):
I'm like, no, just do it. Oh yeah, yeah, that
is awesome.
Speaker 1 (29:26):
Though it sounds like your your father Tom didn't let
you sleep in on Sundays like Chop would.
Speaker 2 (29:34):
Ye this.
Speaker 3 (29:35):
Yeah, we worked, 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 something.
Speaker 1 (29:51):
But that that's the magic of a good relationship too.
Like I when my my son who just turned nine, Max,
and my wife, when they're in the house, I can
feel it. Even if I'm in my shop in the backyard,
I'm in my shop working, I know they're there.
Speaker 2 (30:08):
I can tell when they're not.
Speaker 1 (30:10):
There's something about having that energy of the people you
love around you that I think is potent.
Speaker 2 (30:16):
Wow.
Speaker 1 (30:16):
I 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 Old Place Cornell dot Comoldplace Cornell dot com.
Check it out. The food is just flawless. It's everything
you hope and more. That smoke on that bacon and
(30:40):
I tasted in everything a little bit here, a little
bit there, but that smoke on that bacon is spectacular.
That bacon alone. One rasher of that bacon is a
meal let alone. You've got two of those on there,
and it comes with bread and that what's that green
stuff let us Yeah, I've heard about it gives color.
Speaker 2 (31:06):
And then tomato on there. It's just spectacular.
Speaker 1 (31:08):
Thanks for coming in and taking the time and bringing
food and your kindness. This gorgeous, hilarious gift certificate that
I'll take.
Speaker 2 (31:19):
A picture and put on the web as well. But
thanks very much.
Speaker 1 (31:22):
I appreciate it. What a pleasure to meet you. It's
the Fork Report. I'm Neil Suradra's stick around. We got
one more hour to go. It's the top of the hour.
So this is 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
(31:42):
iHeartRadio app.
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