November 1, 2025 • 31 mins
This Thanksgiving we have the perfect plans for you! Dear Johns Bar and Dear Jane's is offering a $125 3 course meals and you can make your reservations today! Take a listen to what you can expect this turkey season.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Nil Savedra.
Speaker 2 (00:01):
You're listening to kf IM six the four Report on
demand on the iHeartRadio app.
Speaker 1 (00:21):
Let me Teach you had any Let me teach you
had it?
Speaker 3 (00:27):
Kind of Marina, Let me teach you at it.
Speaker 1 (00:34):
It's it's a calm arge. Let me teach you had.
Let me teach you out it.
Speaker 2 (00:43):
Let me kfi AM six forty live everywhere on the
iHeart radio app. Happy Saturday to you. It's kind of
a hazy day, but it's lovely out. We still haven't
hit that traditional typical fall weather yet. It's the four Report,
all Things Food, beverage and beyond. I am your friendly
neighborhood for reporter Neil Servader.
Speaker 1 (01:03):
How do you do?
Speaker 2 (01:04):
Hey? If you're not familiar with the show, this is
three hours of disconnecting from the heavy news. Of course
you can hear that during the news breaks with Eileen,
But we just want to break bread and connect and
talk about celebrating food, the people that make it, the
culture behind it, all of those things that come together.
(01:25):
The very word companion. Strangely enough, pond is the root
of that word means bread, so companion itself means to
connect and break bread. Together and that's what we talk
about and celebrate that and nothing more than November to
make you think about great food and connecting with food
(01:47):
and family. So we're thrilled it's the first sliding in.
Every single week we will be focusing on different tips
and tricks. If you didn't hear our technique of the week,
please go back and listen to the podcast at KFI
AM six four com. The first two segments we talked
about just gravy, just working on your gravy, because I
(02:07):
know it can be intimidating sometimes, but it really is
one of those things you can't go without. All Right,
Dear John, We're going to get into Dear John's and
it's background and the change of hands back in twenty nineteen,
I think. So we've got two people, very important people
(02:28):
with us today. I couldn't be more thrilled. Chef Jsiah
Josiah Sorry, Citrin and Hans Rockweiler Wagner I don't know
what's wrong with my mouth today and Patty as well.
Thanks folks, Rock and wag I swear today I couldn't
even start the show or say my name.
Speaker 3 (02:49):
You're going to get it down by the end of it.
Speaker 1 (02:51):
I will, well you say that, but I don't know
if I will.
Speaker 2 (02:54):
I will tell you it's I'm not a real nervous
person doing what I do, but it is aready intimidated
to have the three of you here. You've got some
major heavy hitters, and it's almost like being in the
Alsace region with the two of you we've got. We've
got French on one side, German on the other, a
little bit of pretzel and a little bit of great
(03:16):
sauces together. So I'm thrilled to have you folks here today.
Let's start with the Dear John's a little bit of
the history and why take the power of all the
insight in this room right now and putting it back
into such a historical place.
Speaker 4 (03:37):
Well, Hi, Neil Hi, you.
Speaker 1 (03:39):
Can bring that mic right to you. I know you
guys are sharing.
Speaker 3 (03:41):
For having us.
Speaker 4 (03:43):
Dear John's is a historic la place. It's the kind
of place that used to litter the Southland area a lot,
and over the years we've seen just you know, these
kind of treasured old relics go away. So when Hans
(04:08):
and I initially saw the building and saw the coolness
of it, the frank sinatraness of it.
Speaker 1 (04:16):
He used to own the building, it has a history.
Speaker 4 (04:21):
There was no way we couldn't say no, or there's
no way we can say yes to taking on this
project and having Josiah as a partner to come in
and bring back all of the greatest hits of the Steakhouse.
La Era is exactly what we wanted to.
Speaker 2 (04:38):
Do when I, you know, being born in Ensino and
growing up here constantly in the shadow of all this
greatness that we have in the Southland. Nothing when I
started this show, nothing was more important to me than
to make sure.
Speaker 1 (04:55):
That we get people out.
Speaker 2 (04:59):
The local economy rises and falls on hospitality period and
seeing some of these great places go by the wayside
is heartbreaking.
Speaker 1 (05:11):
What was the first goal?
Speaker 2 (05:12):
Brick building, old signage, great, uh, you know, background and story.
Chef Citron, what did you want to bring? What was
important in your part in bringing something to this place?
Speaker 5 (05:26):
Well, I just thought it was so cool the history
of it and how long it's been there and everything
it had, and then that kind of food. It's always
fun to create and just kind of give it a twist,
little twists, and then it kind of like just exploded
and people just loved it so much. And it just
it was easy to feed off that energy, Like when
you go in there and see the vibe every night,
and it's like so easy to just get so enthralled
(05:49):
by the energy that the restaurant was producing.
Speaker 2 (05:51):
So the building itself, the history, it kind of spoke
to you when you entered it. Anyways, just being around it.
Speaker 1 (05:59):
Yeah, it was just wow.
Speaker 5 (06:00):
You know, you drive by it all the time, and
I had actually never been inside. Yeah, it's one of
those places, right, You always like hansof meet me here,
and so I went to meet him. I was okay,
and then we walked in there. It was like wow,
you just feel it.
Speaker 2 (06:13):
You feel the present of Sinatra in the corner playing
the piano.
Speaker 4 (06:16):
Yeah, it's like a time capsule, is really how it feels.
And when Hans was doing kind of the renovation of it,
it was more about keeping it as much hewing to
what it used to look like, so not changing too much.
And in fact, when we were cleaning and getting it ready.
Speaker 1 (06:38):
He was like, don't do too much.
Speaker 4 (06:41):
You know, we want to keep the patina, we want
to keep that energy, we want to keep the originality.
Speaker 2 (06:46):
That's the voice of Patty when you're focusing on marketing,
and this goes for food too, but I want to
get the marketing angle for a second. With something that's historical,
how do you, for lack of a better term, use
it up but also keep, like you said, the perfect
word patina, that fact that the life that's already been
(07:09):
in there.
Speaker 1 (07:09):
How do you do that? Yeah?
Speaker 4 (07:12):
I think it was a lot about pointing to its
rich history, but not you know, not sit resting on
your laurels, right, because this isn't about trying to bring
back the past. It's about honoring the past, but bringing
all the greatness of what we have now, the fresh ingredients,
(07:32):
the you know, music, the lighting, the bar, making what
was once great even greater because of the things we
now have access to.
Speaker 2 (07:46):
I love it because people often forget, we romanticize the
past and forget that that was someone's present. So now
there will be a time where this moment's a past
and they're gonna go Can you imagine these three folks
putting this together at this time right now that we
get to enjoy, and one day it's going to be
their past day? Look on going Wow, what a power
(08:07):
house of minds and creativity in one place at one time.
You want to taste some of that creativity. You want
to hear about more. Well. For Thanksgiving, there's going to
be a special meal as well that we're going to
tell you about when we come back.
Speaker 1 (08:19):
So go no where. It's the Fork Report.
Speaker 6 (08:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:29):
Hey, it's the Fork Report, all things food, beverage and beyond.
I am your well fed host, Neil Savedra. How do
you do? Thanks for hanging out? Of course, we've got
Thanksgiving on the horizon as it is November one, sliding
from Halloween last night, the first Friday night Halloween, I
think in like eleven years, which is strange.
Speaker 1 (08:50):
I get it, but do the math.
Speaker 2 (08:52):
And so now we're starting looking forward to getting family together.
Sometimes you're flying people in and they like that. So
we have a real treat as we talk. We've been
talking about Dear John's. We're going to get into their
sister location as well in a moment with chef Josiah
Citron and Hans Rock and Wagner and his lovely wife Patty.
(09:14):
There are three partners in the projects here, putting minds
behind the hospitality industry and the culinary arts together in
a powerful three force, and they have some things going
on for Thanksgiving.
Speaker 1 (09:33):
I want to tell you about.
Speaker 2 (09:34):
We were talking during the break about back in the day,
Chef Josiah said, he goes, Yeah, it used to be
you know dark, it's Thanksgiving.
Speaker 1 (09:43):
People are going to be cooking at home. You go dark.
Speaker 2 (09:45):
That's not the same anymore. So, Hans, you were saying
that this is a time when people go out to
eat more than ever before.
Speaker 3 (09:53):
Yeah, I mean, for me, this is an adopted holiday.
I came from Germany, and you know, you would go
to people's home and enjoy the turkey. But it's really
I've really grown to love this holiday. And I think
people now these days, with all the stress and everything,
it's difficult to put meal, even for professionals, on a
(10:16):
table that is hot, tasty, and on time. So I
don't know how people do it. It's actually it's it's
a night meal to put a meal like this on
the table. So I think people have gravitated towards restaurants
a little bit more to possibly make it easier and
also enjoy their family at the same time, have choices
(10:36):
and really celebrate the holiday, So.
Speaker 1 (10:42):
How do you do this?
Speaker 2 (10:43):
Now I'm looking across from a Michelin star chef who
has I've eaten his hot dogs before, so.
Speaker 1 (10:49):
It's kind of a way.
Speaker 2 (10:51):
I'm going to ask a similar question, which is, how
do you take something or what is a traditional meal
and put a spin on it or maybe introduce a
different diferent protein or texture to that kind of mentally standard.
Speaker 5 (11:07):
You know, for me, for Thanksgiving, it's one of those
things I never mess with. I just look at it
like I hate to say this, but you know, I
look at it as just do it as best as
we can, make the turkey everything, And I never really
messed with it because I felt like Thanksgivings supposed to
be a certain way that people brings them back to
their childhood. So I never really made the fancy roll
(11:27):
out of turkey or anything like that. Is just I
like it to be, like my mom made it, just
food on the plate, a lot big plate of food
that you get some leftovers and it kind of keeps that.
So our whole thing is just technique, technique technique, execute
it perfectly and do it as traditional as you can.
Speaker 3 (11:45):
But you do introduce new techniques and that that really
make a difference. I mean, maybe you should talk about
the turkey itself a little bit, how how we make
the turkey so moist and delicious and that you you
can enjoy the dark meat as much as the white
meat and them both being equally good.
Speaker 1 (12:08):
Yeah.
Speaker 5 (12:08):
I think we do a brining process and then a
five day drying out process, and we actually don't cook
it together.
Speaker 1 (12:15):
We separate it. Legs are cooked well, that is that's
the trick. That's the truth, right.
Speaker 2 (12:20):
I mean, even dispatchcocking, where you're helping with some of
the things, you really are cooking two different meats on
the same bird.
Speaker 5 (12:29):
One is ready at one seventy five, one is already
at one sixty five. So it's almost impossible to make
that work.
Speaker 2 (12:36):
I tell you what we're coming up against the break?
Can I ask you guys to stick around? Can you
folks stick around? Because I wanted to get into the
sister restaurant and there's just so much and I can't
say how thrilled I was to see that you guys
were coming out today and took the time to physically
be here today means a lot to me. Just makes
for a better connection, and so want to take advantage.
Speaker 1 (13:01):
Of your time.
Speaker 2 (13:02):
We come back, we'll talk more, not only about Dear
John's and the specials they have going on, but Dear
James as well and the things going on there with
these three shining stars in the hospitality industry right now,
with Chef Josiah and Hans and of course Patty as well.
So go nowhere. It's the Forkport. I'm Neil Savedra k
(13:25):
I AM six forty.
Speaker 6 (13:27):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:34):
Howdy, Happy Saturday to you. It's the Fork Report.
Speaker 2 (13:36):
I'm Neil Savedra, your friendly neighborhood fork Reporter, the roaming
the streets of the south Land, always looking for great eats,
tips and tricks when cooking things that I've stepped in
and have learned through the years. Having the privilege to
talk to great folks like again that I'm doing today
just a key opportunity for us to come together and
(13:58):
celebrate food. It's November first. I know the year is
going by quickly, but we've got a lot of wonderful
holidays between now and the end of the year. Talking
to the folks from Dear John's Bar and also Dear James,
which we'll get into. Hans Rock and Wagner and Chef
(14:18):
Josiah Citron is here along with Patty Rock and Wagner
as well, and we're talking about just you know, the
state of things, the joy of hospitality and gratitude this
month of Gratitude. Patty tell us a little bit about
the sister location and the personality that you've envisioned there.
Speaker 4 (14:44):
Yeah, thank you so much, Neil. Dear Jans is Marina
del Rey.
Speaker 1 (14:49):
It is.
Speaker 4 (14:52):
That too, kind of like Dear John's transports you because
you're right on the water, so you can sit and
have a beauti full view of the boats coming in
and out, of people walking by and enjoying the sun
and enjoying the fresh air. It's this kind of quintessentially
la moment and similar to Dear John's. We're going to
(15:15):
do the traditional Thanksgiving dinner, right, so we're going to
have the turkey and all the wonderful sides and the pie.
But what I also like, and for those of you
who aren't huge turkey fans, because not everyone is, we
have a fish option and we have a meat option,
so you know, there's something a little there for everyone,
(15:36):
which again, if you're doing Thanksgiving at home, you're not
really going to do You're not going to cook a
turkey and also have a prime rib and also have
sand ebs and also have you know, Caesar salad for
a starter. Right, but then you'd be cooking for like
three weeks.
Speaker 1 (15:54):
Okay, so let's let's most of us are doing.
Speaker 4 (15:58):
If it happens, most of us are not doing that.
And what's great about Dear Janees it's also really kind
of an expansive broad room, So big parties fit in
really nicely there because there's space, and you know, you
have the sun that's coming in, and so it's really
this nice, real compliment to Deer John's, which is a
(16:21):
little bit smaller, a little kind of moodier, a little darker.
Here we have the brighter, sunnier version of Deer John's.
Speaker 2 (16:32):
So that's funny that, you know, comparing contrast there is
that they do bring different vibes. I would be lying
if I said I don't love going into a dark worm,
whether it's you know, oky, bricky kind of vibe to
have a great steak.
Speaker 1 (16:50):
But there is sometimes where.
Speaker 2 (16:51):
You know you want the brightness of that now on
those notes, And I think Hans was your folks that
had catering business, catering or something when you were young.
Speaker 3 (17:02):
Well, I grew up in the restaurant business. Yes, so
I grew up in the restaurant business in southern Germany
and in a restaurant and a hotel. I should have
known better.
Speaker 2 (17:13):
I guess, Yeah, you had all the signs there. You
can't This wasn't well. I was a dishwasher and I
didn't talk, and I thought this was pretty cool. But
the reason why I mentioned like catering and stuff is
that there that is what I call the front line
of you know, cooking and hospitality, because you don't know
what the circumstances are going to be.
Speaker 1 (17:33):
It's never the same twice.
Speaker 2 (17:36):
And it makes me think about the holidays, is it.
Do you have the ability to rent the places out
for parties for you know, corporate or you know, people
wanting to get together for larger events.
Speaker 3 (17:48):
Lily, I'm so glad you're bringing this up. We have
a beautiful dining room that again is facing the marina
with its boats and the harbor and everything, and it's
it can be part partitioned off or it can be
open to the restaurant the rest of the restaurant. It's
a beautiful setting. Josiah created a fabulous menu there and
(18:11):
I can't think of a better location for even a
party of twenty twenty to eighty or a full, full
restaurant of one hundred and fifty people. Dear John's doesn't
quite have that opportunity. So James is much more.
Speaker 1 (18:27):
Conducive to the larger group.
Speaker 2 (18:30):
And I you know, this is a PSA for me
to you've been doing this show for over fifteen years
or whatever.
Speaker 1 (18:36):
Don't wait.
Speaker 2 (18:39):
To the last minute to book these things, because everybody does,
and it becomes a nightmare if you're playing, if you're thinking, oh,
I've got all this time, it's going to go quick.
If you know that you have something going on that
you want to put together, whether it's family, whether it's
with work, whatever it is, you want to do a
special outing and just take every body together instead of
(19:01):
getting gifts so that you can actually connect, go what's
the website's patty so that people can go and is
there a place that they can check on the websites
to say, hey, I want to book for an event.
Speaker 4 (19:14):
Yeah, absolutely so, both restaurants, Dear Jane's La dot com
and Dear Johnsbar dot com. Both restaurants, even though you
know Dear John's haunts of saying is much smaller. We
have done parties there because a lot of you know,
companies like to do to buy out the whole restaurant.
(19:35):
And it's kind of a nice opportunity because you get
a little bit of LA history to yourself and get
the opportunity to make it part of your corporate history
or your family history by renting it out. And at
Dear Jane's similarly, because we can cordon off the other
part of the restaurant, you really get this opportunity to
kind of make that your living room, right like you
(19:58):
may not have a living room the side that can
take you know, fifty sixty seventy people at the restaurant,
we do, and you can kind of pretend that that's.
Speaker 2 (20:06):
Your salon, a little chunk of history to yourself on
one side, and a chunk of the bay and the
beauty of southern California.
Speaker 1 (20:15):
Oh, then you get better.
Speaker 2 (20:16):
No, that doesn't suck in any way, shape or form
when it comes to you know, nowadays we all know
that the price, the cost of things proteins, especially beef,
it's going out. There was gosh earlier in the year,
and late last year you saw chicken being more expensive
(20:37):
than beef, all kinds of weird stuff.
Speaker 1 (20:39):
How do you prep for these types.
Speaker 2 (20:42):
Of holidays and the change where people want to go
out on holidays whereas before they stayed home.
Speaker 1 (20:49):
How do you coordinate that and not overby and not underby.
Speaker 5 (20:55):
Well, I think we keep really good records from the
years before really to try to so we could keep
the prices as reasonable as we can sure, so that
we know we're not going to ov over and do it.
So it's really about keeping really good records and really
studying them and hoping that it comes out quite the
same because it's always.
Speaker 1 (21:12):
A little different.
Speaker 5 (21:13):
Sure, Thanksgiving, you know it's going to be sixty five
percent turkey, no matter what. That's always the case.
Speaker 1 (21:18):
It's the other day. Those are just the guests.
Speaker 5 (21:23):
But it's just really trying to keep track of it,
and it's all a balancing game. After so many years
of doing it, you just kind of get used to it.
Speaker 3 (21:32):
Also, having really good relationships with your preveyers helps sure
buying for you know, buying from the same vendor for decades.
They they take care of you in times when things change,
you know, they let you know ahead of time. You
work with them, you start, you start a conversation on
(21:53):
how can we get through this together?
Speaker 1 (21:56):
Do they know the rhythm of things?
Speaker 2 (21:57):
They know like, hey, listen here in California, we're seeing
a raise and purchasing of this or something like this,
and maybe keep it on the.
Speaker 1 (22:05):
Menu or keep it in mind or things like that.
Speaker 3 (22:07):
They're usually the first ones making us aware of the.
Speaker 1 (22:10):
Changes, getting trends or something.
Speaker 3 (22:12):
And they're and a good purveyor will actually give you
options at that point on how to sustain the pressure points.
Speaker 5 (22:23):
Yes, yeah, and for Thanksgiving they reach out to us
a couple months in advance to make sure we get
the turkeys we want everything so because it sells out
and I think turkey's up like forty percent this.
Speaker 2 (22:33):
Yere, oh my lord, you know, and that used to
be a fairly inexpensive way to feed a family. Can
I squeeze one more segment out of you, folks, since
you're here? Absolutely, I would really like that list.
Speaker 1 (22:44):
We're here for for the duration.
Speaker 2 (22:47):
I will tell you, I'm really enjoying this, and I
know the audiences too, and I want to give them
an opportunity to hear more.
Speaker 3 (22:53):
There's a five o'clock Dodgers cut off, though, I.
Speaker 2 (22:57):
Keep in mind is an iHeartRadio station and the actual
Dodger station is right next door, so we are well
and right here too, So we are flanked with the Dodgers,
trust me.
Speaker 4 (23:10):
Yeah, we'll stay for the game.
Speaker 1 (23:11):
We'll get Yeah, we'll get Yeah.
Speaker 2 (23:12):
You could actually go probably sit in on it if
you wish. All right, stick around as we talk more
about Thanksgiving and it's coming up with our guests Josiah
and Patty and Hans, So go no where.
Speaker 6 (23:26):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (23:34):
It's the Fork Report. I'm your well fed host, Neil Savedra.
Speaker 1 (23:37):
How do you do? I gotta tell you. It's November one.
Speaker 2 (23:41):
And man, we are going to be sliding into the
Super Bowl of food with Thanksgiving and just the abundance
of coming together and having time. It just is a
wonderful thing. So right now we have the folks from
Dear John's and and others. I mean, really, we could
spend the entire higher hour just going on the accolades.
(24:03):
So if you know, I've thinned out and just got
right to the meat of course with Josiah Citron chef,
and I've had so much pleasure eating your food over
the years, regardless of what location, whether it's one of
your restaurants or whether you are out at an event,
(24:26):
coming up with different things and cooking, that's a pleasure.
Speaker 1 (24:29):
Of course. With Hans, his food and his baked goods come.
Speaker 2 (24:35):
Into our house constantly, and it's my pleasure to meet
him today and also to meet his lovely bride and
partner in all this craziness, Patty as well, who we
have a lot of background in the marketing department and
crisis control and all of those types of crazy things.
Speaker 1 (24:55):
And so it's just been a really lovely hour.
Speaker 2 (24:57):
As we wrap up, what are we missing and what
do you want to share with people, whether it's about
getting out to eat, the importance of eating, or any
of these things, because hospitality is just super important.
Speaker 4 (25:11):
Yeah, I'll start firstly, neil On behalf of everyone in
the hospitality industry. We have to say thank you to
you for shedding a light on all of the great
restaurants and chefs and shops and owners that really do
drive the economy. You opened up with that, and it's
(25:34):
so true and so close to our hearts as people
who have lived in Los Angeles for a long time,
who've worked in Los Angeles for a long time, who've
had a lot of businesses here in Los Angeles. It's
more important than ever, I think, to realize that, like
Dear John's and like Dear Jans, which used to be
an old charthhouse location, that if you're not going to
(25:58):
some of your favorite place, you know, we run the
risk of losing.
Speaker 1 (26:04):
Some of those favorite places.
Speaker 4 (26:05):
So really, as we get into the season of food,
which is our favorite season, that it's a reminder of
how fun it is to go out and try different
places across the city and you know, support chefs, and
support restaurant owners and support restaurant staff. And we've been
(26:28):
so lucky to be able to call it a career
and we're so happy to be here with you as
someone who has been such a promoter of those things
for our city.
Speaker 1 (26:37):
So thank you very much.
Speaker 2 (26:38):
You say, it's the best compliment that I ever get
from because I am I want, I want to be
a mouthpiece for you folks and what you do, and
I want to tell people about them, and I will
tell you from experience. If you love something, you've got
to visit it often. And I don't mean if it's
a restaurant, but you know certain foods that you love.
(26:58):
I don't care if it's a cereal, you don't need it,
it will go away. If you don't go out to
these food events or dining out diye in La or
any of these things. You don't support or do those things,
they go away and then we complain. So it's much easier.
Life is filled with more than just birthdays and anniversaries.
There's a lot of reasons to celebrate, and having a
(27:20):
good steak is a great celebration. Yeah, so that's very
very cool, Hans. What's on your mind? I see a
twinkle in your eye.
Speaker 3 (27:27):
Well, it's just you know, I think again, I second
what Patty just said. It's great for someone to highlight
and the bounty of what we have to offer in
Los Angeles. I think the variety and quality is next
to none in a grade try and and you know
(27:51):
it's a bit difficult right now in our industry. We
were struggling from some of the disasters that we've had.
Speaker 1 (27:57):
Punches in the guts have been over and open.
Speaker 3 (28:00):
Yes, I also urge people to go out and join
them a mom and pop place and just just go in.
You don't have to spend that much money, just you know,
just support them, be there for them so they'll be
there for when things are better again. And just you know,
(28:21):
there's so many hard working people in this industry and
sometimes people forget the entire staff. There's an ecosystem around
food that needs to be supported, and very often we
were tempted by the shiny objects, but there's a lot
(28:42):
that goes on behind the scenes. Whether I be dishwashers,
valet parkers, chefs are usually on the forefront of getting
all that recognition. But it's it's not yes, it is
about us, but it's it really isn't about us. It's
about the entire industry and all the people that are
hard working individuals that try to make it living every
(29:05):
single day.
Speaker 2 (29:06):
And Jeff owners, yes too, you've got the burden of
the flavors that are going on the plate, but the
burden of everything else too. And one of my favorite
things that we've been able to do by having guests
like you folks on is that people start learning about
at the front of the house, the back of the house,
and how these things work and why your complaints from
(29:29):
everything from tips to you know, all the meal itself
and how it works to understand at least have a
better idea about how it works, and that you know,
no one sets out to make a bad movie, No
one sets out to make a bad meal in a restaurant,
no one sets out to make your day bad in
a restaurant. They're all there to be hospitable by the
(29:50):
very nature. So thanks for everything that you folks have
done and the way you've even penetrated my life, my family,
whether it's the breads and the baked good as to
whether it's the wonderful meals or seeing you know a
local boy do good and see everything that's come out
with you chef from Santa Monica, and you know from
(30:10):
the stories of you talking about just trying to you know,
make money so you can pay for surfing to you know, uh,
building such a beautiful, beautiful empire food here in the Southland.
So we're very blessed to have folks like you here
as well. So thanks so much for taking the time
to come on and more specifically taking the time to
(30:33):
come in and treat the listener like they're worthy of
your time.
Speaker 1 (30:36):
So I appreciate that very much.
Speaker 4 (30:38):
On thereby, thank you, thank you, thanksgiving everything.
Speaker 5 (30:41):
Yeah, coming up coming, but thanks to break the restaurants. Yeah,
right now, it's important time I contentrice and it's amen.
Every restaurant probably employs fifty people with the valet everything. Oh,
regular types of restaurants, not big ones. So every time
one go, that's fifty people unemployed. We really have to
support it.
Speaker 1 (31:01):
And it's fun too.
Speaker 4 (31:02):
It's all fun, fun and delicious, you know, I mean,
we have a blast. That's kind of what we got
into this business to do is to have fun and
provide fun and provide an environment that is welcoming and
warm and fun and great memories.
Speaker 1 (31:19):
Yeah. Well, you have a direct line to us.
Speaker 2 (31:21):
You need anything, or you want us to promote something
that you're doing, or have friends with restaurants that you
know could need a shout out, just let us know totally.
All right, my friends, it's the Fork Report on Neil Savedra.
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
(31:42):
pm on Saturday, and anytime on demand on the iHeartRadio app.
Hey, it's Nil Savedra.
Speaker 2 (00:01):
You're listening to kf IM six the four Report on
demand on the iHeartRadio app.
Speaker 1 (00:21):
Let me Teach you had any Let me teach you
had it?
Speaker 3 (00:27):
Kind of Marina, Let me teach you at it.
Speaker 1 (00:34):
It's it's a calm arge. Let me teach you had.
Let me teach you out it.
Speaker 2 (00:43):
Let me kfi AM six forty live everywhere on the
iHeart radio app. Happy Saturday to you. It's kind of
a hazy day, but it's lovely out. We still haven't
hit that traditional typical fall weather yet. It's the four Report,
all Things Food, beverage and beyond. I am your friendly
neighborhood for reporter Neil Servader.
Speaker 1 (01:03):
How do you do?
Speaker 2 (01:04):
Hey? If you're not familiar with the show, this is
three hours of disconnecting from the heavy news. Of course
you can hear that during the news breaks with Eileen,
But we just want to break bread and connect and
talk about celebrating food, the people that make it, the
culture behind it, all of those things that come together.
(01:25):
The very word companion. Strangely enough, pond is the root
of that word means bread, so companion itself means to
connect and break bread. Together and that's what we talk
about and celebrate that and nothing more than November to
make you think about great food and connecting with food
(01:47):
and family. So we're thrilled it's the first sliding in.
Every single week we will be focusing on different tips
and tricks. If you didn't hear our technique of the week,
please go back and listen to the podcast at KFI
AM six four com. The first two segments we talked
about just gravy, just working on your gravy, because I
(02:07):
know it can be intimidating sometimes, but it really is
one of those things you can't go without. All Right,
Dear John, We're going to get into Dear John's and
it's background and the change of hands back in twenty nineteen,
I think. So we've got two people, very important people
(02:28):
with us today. I couldn't be more thrilled. Chef Jsiah
Josiah Sorry, Citrin and Hans Rockweiler Wagner I don't know
what's wrong with my mouth today and Patty as well.
Thanks folks, Rock and wag I swear today I couldn't
even start the show or say my name.
Speaker 3 (02:49):
You're going to get it down by the end of it.
Speaker 1 (02:51):
I will, well you say that, but I don't know
if I will.
Speaker 2 (02:54):
I will tell you it's I'm not a real nervous
person doing what I do, but it is aready intimidated
to have the three of you here. You've got some
major heavy hitters, and it's almost like being in the
Alsace region with the two of you we've got. We've
got French on one side, German on the other, a
little bit of pretzel and a little bit of great
(03:16):
sauces together. So I'm thrilled to have you folks here today.
Let's start with the Dear John's a little bit of
the history and why take the power of all the
insight in this room right now and putting it back
into such a historical place.
Speaker 4 (03:37):
Well, Hi, Neil Hi, you.
Speaker 1 (03:39):
Can bring that mic right to you. I know you
guys are sharing.
Speaker 3 (03:41):
For having us.
Speaker 4 (03:43):
Dear John's is a historic la place. It's the kind
of place that used to litter the Southland area a lot,
and over the years we've seen just you know, these
kind of treasured old relics go away. So when Hans
(04:08):
and I initially saw the building and saw the coolness
of it, the frank sinatraness of it.
Speaker 1 (04:16):
He used to own the building, it has a history.
Speaker 4 (04:21):
There was no way we couldn't say no, or there's
no way we can say yes to taking on this
project and having Josiah as a partner to come in
and bring back all of the greatest hits of the Steakhouse.
La Era is exactly what we wanted to.
Speaker 2 (04:38):
Do when I, you know, being born in Ensino and
growing up here constantly in the shadow of all this
greatness that we have in the Southland. Nothing when I
started this show, nothing was more important to me than
to make sure.
Speaker 1 (04:55):
That we get people out.
Speaker 2 (04:59):
The local economy rises and falls on hospitality period and
seeing some of these great places go by the wayside
is heartbreaking.
Speaker 1 (05:11):
What was the first goal?
Speaker 2 (05:12):
Brick building, old signage, great, uh, you know, background and story.
Chef Citron, what did you want to bring? What was
important in your part in bringing something to this place?
Speaker 5 (05:26):
Well, I just thought it was so cool the history
of it and how long it's been there and everything
it had, and then that kind of food. It's always
fun to create and just kind of give it a twist,
little twists, and then it kind of like just exploded
and people just loved it so much. And it just
it was easy to feed off that energy, Like when
you go in there and see the vibe every night,
and it's like so easy to just get so enthralled
(05:49):
by the energy that the restaurant was producing.
Speaker 2 (05:51):
So the building itself, the history, it kind of spoke
to you when you entered it. Anyways, just being around it.
Speaker 1 (05:59):
Yeah, it was just wow.
Speaker 5 (06:00):
You know, you drive by it all the time, and
I had actually never been inside. Yeah, it's one of
those places, right, You always like hansof meet me here,
and so I went to meet him. I was okay,
and then we walked in there. It was like wow,
you just feel it.
Speaker 2 (06:13):
You feel the present of Sinatra in the corner playing
the piano.
Speaker 4 (06:16):
Yeah, it's like a time capsule, is really how it feels.
And when Hans was doing kind of the renovation of it,
it was more about keeping it as much hewing to
what it used to look like, so not changing too much.
And in fact, when we were cleaning and getting it ready.
Speaker 1 (06:38):
He was like, don't do too much.
Speaker 4 (06:41):
You know, we want to keep the patina, we want
to keep that energy, we want to keep the originality.
Speaker 2 (06:46):
That's the voice of Patty when you're focusing on marketing,
and this goes for food too, but I want to
get the marketing angle for a second. With something that's historical,
how do you, for lack of a better term, use
it up but also keep, like you said, the perfect
word patina, that fact that the life that's already been
(07:09):
in there.
Speaker 1 (07:09):
How do you do that? Yeah?
Speaker 4 (07:12):
I think it was a lot about pointing to its
rich history, but not you know, not sit resting on
your laurels, right, because this isn't about trying to bring
back the past. It's about honoring the past, but bringing
all the greatness of what we have now, the fresh ingredients,
(07:32):
the you know, music, the lighting, the bar, making what
was once great even greater because of the things we
now have access to.
Speaker 2 (07:46):
I love it because people often forget, we romanticize the
past and forget that that was someone's present. So now
there will be a time where this moment's a past
and they're gonna go Can you imagine these three folks
putting this together at this time right now that we
get to enjoy, and one day it's going to be
their past day? Look on going Wow, what a power
(08:07):
house of minds and creativity in one place at one time.
You want to taste some of that creativity. You want
to hear about more. Well. For Thanksgiving, there's going to
be a special meal as well that we're going to
tell you about when we come back.
Speaker 1 (08:19):
So go no where. It's the Fork Report.
Speaker 6 (08:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:29):
Hey, it's the Fork Report, all things food, beverage and beyond.
I am your well fed host, Neil Savedra. How do
you do? Thanks for hanging out? Of course, we've got
Thanksgiving on the horizon as it is November one, sliding
from Halloween last night, the first Friday night Halloween, I
think in like eleven years, which is strange.
Speaker 1 (08:50):
I get it, but do the math.
Speaker 2 (08:52):
And so now we're starting looking forward to getting family together.
Sometimes you're flying people in and they like that. So
we have a real treat as we talk. We've been
talking about Dear John's. We're going to get into their
sister location as well in a moment with chef Josiah
Citron and Hans Rock and Wagner and his lovely wife Patty.
(09:14):
There are three partners in the projects here, putting minds
behind the hospitality industry and the culinary arts together in
a powerful three force, and they have some things going
on for Thanksgiving.
Speaker 1 (09:33):
I want to tell you about.
Speaker 2 (09:34):
We were talking during the break about back in the day,
Chef Josiah said, he goes, Yeah, it used to be
you know dark, it's Thanksgiving.
Speaker 1 (09:43):
People are going to be cooking at home. You go dark.
Speaker 2 (09:45):
That's not the same anymore. So, Hans, you were saying
that this is a time when people go out to
eat more than ever before.
Speaker 3 (09:53):
Yeah, I mean, for me, this is an adopted holiday.
I came from Germany, and you know, you would go
to people's home and enjoy the turkey. But it's really
I've really grown to love this holiday. And I think
people now these days, with all the stress and everything,
it's difficult to put meal, even for professionals, on a
(10:16):
table that is hot, tasty, and on time. So I
don't know how people do it. It's actually it's it's
a night meal to put a meal like this on
the table. So I think people have gravitated towards restaurants
a little bit more to possibly make it easier and
also enjoy their family at the same time, have choices
(10:36):
and really celebrate the holiday, So.
Speaker 1 (10:42):
How do you do this?
Speaker 2 (10:43):
Now I'm looking across from a Michelin star chef who
has I've eaten his hot dogs before, so.
Speaker 1 (10:49):
It's kind of a way.
Speaker 2 (10:51):
I'm going to ask a similar question, which is, how
do you take something or what is a traditional meal
and put a spin on it or maybe introduce a
different diferent protein or texture to that kind of mentally standard.
Speaker 5 (11:07):
You know, for me, for Thanksgiving, it's one of those
things I never mess with. I just look at it
like I hate to say this, but you know, I
look at it as just do it as best as
we can, make the turkey everything, And I never really
messed with it because I felt like Thanksgivings supposed to
be a certain way that people brings them back to
their childhood. So I never really made the fancy roll
(11:27):
out of turkey or anything like that. Is just I
like it to be, like my mom made it, just
food on the plate, a lot big plate of food
that you get some leftovers and it kind of keeps that.
So our whole thing is just technique, technique technique, execute
it perfectly and do it as traditional as you can.
Speaker 3 (11:45):
But you do introduce new techniques and that that really
make a difference. I mean, maybe you should talk about
the turkey itself a little bit, how how we make
the turkey so moist and delicious and that you you
can enjoy the dark meat as much as the white
meat and them both being equally good.
Speaker 1 (12:08):
Yeah.
Speaker 5 (12:08):
I think we do a brining process and then a
five day drying out process, and we actually don't cook
it together.
Speaker 1 (12:15):
We separate it. Legs are cooked well, that is that's
the trick. That's the truth, right.
Speaker 2 (12:20):
I mean, even dispatchcocking, where you're helping with some of
the things, you really are cooking two different meats on
the same bird.
Speaker 5 (12:29):
One is ready at one seventy five, one is already
at one sixty five. So it's almost impossible to make
that work.
Speaker 2 (12:36):
I tell you what we're coming up against the break?
Can I ask you guys to stick around? Can you
folks stick around? Because I wanted to get into the
sister restaurant and there's just so much and I can't
say how thrilled I was to see that you guys
were coming out today and took the time to physically
be here today means a lot to me. Just makes
for a better connection, and so want to take advantage.
Speaker 1 (13:01):
Of your time.
Speaker 2 (13:02):
We come back, we'll talk more, not only about Dear
John's and the specials they have going on, but Dear
James as well and the things going on there with
these three shining stars in the hospitality industry right now,
with Chef Josiah and Hans and of course Patty as well.
So go nowhere. It's the Forkport. I'm Neil Savedra k
(13:25):
I AM six forty.
Speaker 6 (13:27):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:34):
Howdy, Happy Saturday to you. It's the Fork Report.
Speaker 2 (13:36):
I'm Neil Savedra, your friendly neighborhood fork Reporter, the roaming
the streets of the south Land, always looking for great eats,
tips and tricks when cooking things that I've stepped in
and have learned through the years. Having the privilege to
talk to great folks like again that I'm doing today
just a key opportunity for us to come together and
(13:58):
celebrate food. It's November first. I know the year is
going by quickly, but we've got a lot of wonderful
holidays between now and the end of the year. Talking
to the folks from Dear John's Bar and also Dear James,
which we'll get into. Hans Rock and Wagner and Chef
(14:18):
Josiah Citron is here along with Patty Rock and Wagner
as well, and we're talking about just you know, the
state of things, the joy of hospitality and gratitude this
month of Gratitude. Patty tell us a little bit about
the sister location and the personality that you've envisioned there.
Speaker 4 (14:44):
Yeah, thank you so much, Neil. Dear Jans is Marina
del Rey.
Speaker 1 (14:49):
It is.
Speaker 4 (14:52):
That too, kind of like Dear John's transports you because
you're right on the water, so you can sit and
have a beauti full view of the boats coming in
and out, of people walking by and enjoying the sun
and enjoying the fresh air. It's this kind of quintessentially
la moment and similar to Dear John's. We're going to
(15:15):
do the traditional Thanksgiving dinner, right, so we're going to
have the turkey and all the wonderful sides and the pie.
But what I also like, and for those of you
who aren't huge turkey fans, because not everyone is, we
have a fish option and we have a meat option,
so you know, there's something a little there for everyone,
(15:36):
which again, if you're doing Thanksgiving at home, you're not
really going to do You're not going to cook a
turkey and also have a prime rib and also have
sand ebs and also have you know, Caesar salad for
a starter. Right, but then you'd be cooking for like
three weeks.
Speaker 1 (15:54):
Okay, so let's let's most of us are doing.
Speaker 4 (15:58):
If it happens, most of us are not doing that.
And what's great about Dear Janees it's also really kind
of an expansive broad room, So big parties fit in
really nicely there because there's space, and you know, you
have the sun that's coming in, and so it's really
this nice, real compliment to Deer John's, which is a
(16:21):
little bit smaller, a little kind of moodier, a little darker.
Here we have the brighter, sunnier version of Deer John's.
Speaker 2 (16:32):
So that's funny that, you know, comparing contrast there is
that they do bring different vibes. I would be lying
if I said I don't love going into a dark worm,
whether it's you know, oky, bricky kind of vibe to
have a great steak.
Speaker 1 (16:50):
But there is sometimes where.
Speaker 2 (16:51):
You know you want the brightness of that now on
those notes, And I think Hans was your folks that
had catering business, catering or something when you were young.
Speaker 3 (17:02):
Well, I grew up in the restaurant business. Yes, so
I grew up in the restaurant business in southern Germany
and in a restaurant and a hotel. I should have
known better.
Speaker 2 (17:13):
I guess, Yeah, you had all the signs there. You
can't This wasn't well. I was a dishwasher and I
didn't talk, and I thought this was pretty cool. But
the reason why I mentioned like catering and stuff is
that there that is what I call the front line
of you know, cooking and hospitality, because you don't know
what the circumstances are going to be.
Speaker 1 (17:33):
It's never the same twice.
Speaker 2 (17:36):
And it makes me think about the holidays, is it.
Do you have the ability to rent the places out
for parties for you know, corporate or you know, people
wanting to get together for larger events.
Speaker 3 (17:48):
Lily, I'm so glad you're bringing this up. We have
a beautiful dining room that again is facing the marina
with its boats and the harbor and everything, and it's
it can be part partitioned off or it can be
open to the restaurant the rest of the restaurant. It's
a beautiful setting. Josiah created a fabulous menu there and
(18:11):
I can't think of a better location for even a
party of twenty twenty to eighty or a full, full
restaurant of one hundred and fifty people. Dear John's doesn't
quite have that opportunity. So James is much more.
Speaker 1 (18:27):
Conducive to the larger group.
Speaker 2 (18:30):
And I you know, this is a PSA for me
to you've been doing this show for over fifteen years
or whatever.
Speaker 1 (18:36):
Don't wait.
Speaker 2 (18:39):
To the last minute to book these things, because everybody does,
and it becomes a nightmare if you're playing, if you're thinking, oh,
I've got all this time, it's going to go quick.
If you know that you have something going on that
you want to put together, whether it's family, whether it's
with work, whatever it is, you want to do a
special outing and just take every body together instead of
(19:01):
getting gifts so that you can actually connect, go what's
the website's patty so that people can go and is
there a place that they can check on the websites
to say, hey, I want to book for an event.
Speaker 4 (19:14):
Yeah, absolutely so, both restaurants, Dear Jane's La dot com
and Dear Johnsbar dot com. Both restaurants, even though you
know Dear John's haunts of saying is much smaller. We
have done parties there because a lot of you know,
companies like to do to buy out the whole restaurant.
(19:35):
And it's kind of a nice opportunity because you get
a little bit of LA history to yourself and get
the opportunity to make it part of your corporate history
or your family history by renting it out. And at
Dear Jane's similarly, because we can cordon off the other
part of the restaurant, you really get this opportunity to
kind of make that your living room, right like you
(19:58):
may not have a living room the side that can
take you know, fifty sixty seventy people at the restaurant,
we do, and you can kind of pretend that that's.
Speaker 2 (20:06):
Your salon, a little chunk of history to yourself on
one side, and a chunk of the bay and the
beauty of southern California.
Speaker 1 (20:15):
Oh, then you get better.
Speaker 2 (20:16):
No, that doesn't suck in any way, shape or form
when it comes to you know, nowadays we all know
that the price, the cost of things proteins, especially beef,
it's going out. There was gosh earlier in the year,
and late last year you saw chicken being more expensive
(20:37):
than beef, all kinds of weird stuff.
Speaker 1 (20:39):
How do you prep for these types.
Speaker 2 (20:42):
Of holidays and the change where people want to go
out on holidays whereas before they stayed home.
Speaker 1 (20:49):
How do you coordinate that and not overby and not underby.
Speaker 5 (20:55):
Well, I think we keep really good records from the
years before really to try to so we could keep
the prices as reasonable as we can sure, so that
we know we're not going to ov over and do it.
So it's really about keeping really good records and really
studying them and hoping that it comes out quite the
same because it's always.
Speaker 1 (21:12):
A little different.
Speaker 5 (21:13):
Sure, Thanksgiving, you know it's going to be sixty five
percent turkey, no matter what. That's always the case.
Speaker 1 (21:18):
It's the other day. Those are just the guests.
Speaker 5 (21:23):
But it's just really trying to keep track of it,
and it's all a balancing game. After so many years
of doing it, you just kind of get used to it.
Speaker 3 (21:32):
Also, having really good relationships with your preveyers helps sure
buying for you know, buying from the same vendor for decades.
They they take care of you in times when things change,
you know, they let you know ahead of time. You
work with them, you start, you start a conversation on
(21:53):
how can we get through this together?
Speaker 1 (21:56):
Do they know the rhythm of things?
Speaker 2 (21:57):
They know like, hey, listen here in California, we're seeing
a raise and purchasing of this or something like this,
and maybe keep it on the.
Speaker 1 (22:05):
Menu or keep it in mind or things like that.
Speaker 3 (22:07):
They're usually the first ones making us aware of the.
Speaker 1 (22:10):
Changes, getting trends or something.
Speaker 3 (22:12):
And they're and a good purveyor will actually give you
options at that point on how to sustain the pressure points.
Speaker 5 (22:23):
Yes, yeah, and for Thanksgiving they reach out to us
a couple months in advance to make sure we get
the turkeys we want everything so because it sells out
and I think turkey's up like forty percent this.
Speaker 2 (22:33):
Yere, oh my lord, you know, and that used to
be a fairly inexpensive way to feed a family. Can
I squeeze one more segment out of you, folks, since
you're here? Absolutely, I would really like that list.
Speaker 1 (22:44):
We're here for for the duration.
Speaker 2 (22:47):
I will tell you, I'm really enjoying this, and I
know the audiences too, and I want to give them
an opportunity to hear more.
Speaker 3 (22:53):
There's a five o'clock Dodgers cut off, though, I.
Speaker 2 (22:57):
Keep in mind is an iHeartRadio station and the actual
Dodger station is right next door, so we are well
and right here too, So we are flanked with the Dodgers,
trust me.
Speaker 4 (23:10):
Yeah, we'll stay for the game.
Speaker 1 (23:11):
We'll get Yeah, we'll get Yeah.
Speaker 2 (23:12):
You could actually go probably sit in on it if
you wish. All right, stick around as we talk more
about Thanksgiving and it's coming up with our guests Josiah
and Patty and Hans, So go no where.
Speaker 6 (23:26):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (23:34):
It's the Fork Report. I'm your well fed host, Neil Savedra.
Speaker 1 (23:37):
How do you do? I gotta tell you. It's November one.
Speaker 2 (23:41):
And man, we are going to be sliding into the
Super Bowl of food with Thanksgiving and just the abundance
of coming together and having time. It just is a
wonderful thing. So right now we have the folks from
Dear John's and and others. I mean, really, we could
spend the entire higher hour just going on the accolades.
(24:03):
So if you know, I've thinned out and just got
right to the meat of course with Josiah Citron chef,
and I've had so much pleasure eating your food over
the years, regardless of what location, whether it's one of
your restaurants or whether you are out at an event,
(24:26):
coming up with different things and cooking, that's a pleasure.
Speaker 1 (24:29):
Of course. With Hans, his food and his baked goods come.
Speaker 2 (24:35):
Into our house constantly, and it's my pleasure to meet
him today and also to meet his lovely bride and
partner in all this craziness, Patty as well, who we
have a lot of background in the marketing department and
crisis control and all of those types of crazy things.
Speaker 1 (24:55):
And so it's just been a really lovely hour.
Speaker 2 (24:57):
As we wrap up, what are we missing and what
do you want to share with people, whether it's about
getting out to eat, the importance of eating, or any
of these things, because hospitality is just super important.
Speaker 4 (25:11):
Yeah, I'll start firstly, neil On behalf of everyone in
the hospitality industry. We have to say thank you to
you for shedding a light on all of the great
restaurants and chefs and shops and owners that really do
drive the economy. You opened up with that, and it's
(25:34):
so true and so close to our hearts as people
who have lived in Los Angeles for a long time,
who've worked in Los Angeles for a long time, who've
had a lot of businesses here in Los Angeles. It's
more important than ever, I think, to realize that, like
Dear John's and like Dear Jans, which used to be
an old charthhouse location, that if you're not going to
(25:58):
some of your favorite place, you know, we run the
risk of losing.
Speaker 1 (26:04):
Some of those favorite places.
Speaker 4 (26:05):
So really, as we get into the season of food,
which is our favorite season, that it's a reminder of
how fun it is to go out and try different
places across the city and you know, support chefs, and
support restaurant owners and support restaurant staff. And we've been
(26:28):
so lucky to be able to call it a career
and we're so happy to be here with you as
someone who has been such a promoter of those things
for our city.
Speaker 1 (26:37):
So thank you very much.
Speaker 2 (26:38):
You say, it's the best compliment that I ever get
from because I am I want, I want to be
a mouthpiece for you folks and what you do, and
I want to tell people about them, and I will
tell you from experience. If you love something, you've got
to visit it often. And I don't mean if it's
a restaurant, but you know certain foods that you love.
(26:58):
I don't care if it's a cereal, you don't need it,
it will go away. If you don't go out to
these food events or dining out diye in La or
any of these things. You don't support or do those things,
they go away and then we complain. So it's much easier.
Life is filled with more than just birthdays and anniversaries.
There's a lot of reasons to celebrate, and having a
(27:20):
good steak is a great celebration. Yeah, so that's very
very cool, Hans. What's on your mind? I see a
twinkle in your eye.
Speaker 3 (27:27):
Well, it's just you know, I think again, I second
what Patty just said. It's great for someone to highlight
and the bounty of what we have to offer in
Los Angeles. I think the variety and quality is next
to none in a grade try and and you know
(27:51):
it's a bit difficult right now in our industry. We
were struggling from some of the disasters that we've had.
Speaker 1 (27:57):
Punches in the guts have been over and open.
Speaker 3 (28:00):
Yes, I also urge people to go out and join
them a mom and pop place and just just go in.
You don't have to spend that much money, just you know,
just support them, be there for them so they'll be
there for when things are better again. And just you know,
(28:21):
there's so many hard working people in this industry and
sometimes people forget the entire staff. There's an ecosystem around
food that needs to be supported, and very often we
were tempted by the shiny objects, but there's a lot
(28:42):
that goes on behind the scenes. Whether I be dishwashers,
valet parkers, chefs are usually on the forefront of getting
all that recognition. But it's it's not yes, it is
about us, but it's it really isn't about us. It's
about the entire industry and all the people that are
hard working individuals that try to make it living every
(29:05):
single day.
Speaker 2 (29:06):
And Jeff owners, yes too, you've got the burden of
the flavors that are going on the plate, but the
burden of everything else too. And one of my favorite
things that we've been able to do by having guests
like you folks on is that people start learning about
at the front of the house, the back of the house,
and how these things work and why your complaints from
(29:29):
everything from tips to you know, all the meal itself
and how it works to understand at least have a
better idea about how it works, and that you know,
no one sets out to make a bad movie, No
one sets out to make a bad meal in a restaurant,
no one sets out to make your day bad in
a restaurant. They're all there to be hospitable by the
(29:50):
very nature. So thanks for everything that you folks have
done and the way you've even penetrated my life, my family,
whether it's the breads and the baked good as to
whether it's the wonderful meals or seeing you know a
local boy do good and see everything that's come out
with you chef from Santa Monica, and you know from
(30:10):
the stories of you talking about just trying to you know,
make money so you can pay for surfing to you know, uh,
building such a beautiful, beautiful empire food here in the Southland.
So we're very blessed to have folks like you here
as well. So thanks so much for taking the time
to come on and more specifically taking the time to
(30:33):
come in and treat the listener like they're worthy of
your time.
Speaker 1 (30:36):
So I appreciate that very much.
Speaker 4 (30:38):
On thereby, thank you, thank you, thanksgiving everything.
Speaker 5 (30:41):
Yeah, coming up coming, but thanks to break the restaurants. Yeah,
right now, it's important time I contentrice and it's amen.
Every restaurant probably employs fifty people with the valet everything. Oh,
regular types of restaurants, not big ones. So every time
one go, that's fifty people unemployed. We really have to
support it.
Speaker 1 (31:01):
And it's fun too.
Speaker 4 (31:02):
It's all fun, fun and delicious, you know, I mean,
we have a blast. That's kind of what we got
into this business to do is to have fun and
provide fun and provide an environment that is welcoming and
warm and fun and great memories.
Speaker 1 (31:19):
Yeah. Well, you have a direct line to us.
Speaker 2 (31:21):
You need anything, or you want us to promote something
that you're doing, or have friends with restaurants that you
know could need a shout out, just let us know totally.
All right, my friends, it's the Fork Report on Neil Savedra.
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
(31:42):
pm on Saturday, and anytime on demand on the iHeartRadio app.
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