August 9, 2025 • 30 mins
Conway speaks about The Foosh and his GoFundMe campaign. Please consider supporting us, KFI family, whether through a small donation or a prayer. We truly appreciate the four good Samaritans who helped him; without you, he may not be here.
Here is the GoFundMe link for Stefan: gofundme.com/f/foosh, or you can search for "Foosh" on GoFundMe.
Here is the GoFundMe link for Stefan: gofundme.com/f/foosh, or you can search for "Foosh" on GoFundMe.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Nil Savedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Hi 'all, thanks so much for coming out today. We're
broadcasting live from Desconso Restaurant on Wilshare Boulevard, right by
the tarpits, the LaBrea tar Pits. We're calling it my
birthday celebration, but the reality is my birthday was on
the twenty eighth. I've been talking with Rob Ariano, the
(00:22):
owner here. Two locations, one in Orange County and one
here in Los Angeles. This is the newest one. It
is stunning, it is massive, it is beautiful, The food
is fantastic. We're going to get into that a little
bit later. And just a big thank you to all
those that have come out to celebrate. It means a
lot to me to shake hands and meet people and
(00:43):
connect with them live here and all of that. It's
a super special And even though it's a we had
a limited size group that we are doing today of
people that rsvped, it still is a really wonderful opportunity
to connect with people. As you heard Heather Brooker talking
about and you've probably seen on social media that one
(01:05):
of our KFI family members was in a horrible, horrible
accident the other day. The descriptions will curl your toes
and to walk us through that is Tim Conway Junior
who joins us right now to tell us a little
bit about Steffush and what took place, how we can
help and support him in this intense time.
Speaker 2 (01:27):
Ding Dong with you, buddy, Oh, ding Dong with you.
Look at you, by the way.
Speaker 3 (01:31):
That just kind of that.
Speaker 2 (01:31):
That's one of my favorite restaurants in the world, the
Classico Guacamole.
Speaker 1 (01:36):
There is unbelievable. I didn't even know you've been out here.
Oh buddy, please wait, do you have it up on?
You have the menu up? I'm just reading it on
the internet. Yeah, okay, that's what I thought. But you
got to you'd love it. It's big enough so you
could sit in a corner and no one would talk
to you.
Speaker 2 (01:52):
But let me tell you something before we get into
stephuj thank you very much for inviting me on. This
is the second big money raiser that we've had. We
had remember five, six, seven years ago for Jack Chavez
and you know a kid that lost his dad we
raised money for. I thought it'd be five hundred bucks
doing to be sixty thousand dollars. And then now the
(02:14):
the the go fundme for Steph Fuje is at seventy two,
six hundred dollars. Both of those men happen to be Hispanic,
which is why they now call me the White Caesar
Chaves of Burbank.
Speaker 1 (02:26):
Is that right? I haven't heard that, you know. I
get the Uh, I get the Mexican Memo, which is
our newsletter. That'll be I only get I get one
out of the two pages because my mom's wife. But uh,
but I didn't see that. It's probably on page two.
It comes out tomorrow, trust me. Okay, that's good. I'm
looking forward to it. No, it it You know what,
(02:47):
you rally people like nobody else, but you know right, yeah,
he really does. Tim Conway, Junior, ladies and gentlemen. I
will tell you the only person that raises more money
is Bill Handle and that's for him self. But as
far as raising for other people, it's Tim Cowen Jr. Buddy.
I appreciate that.
Speaker 2 (03:05):
I will tell you though, that most of the majority
of that money raised yesterday was on mo Kelly's show.
Speaker 1 (03:11):
Oh that's wonderful. Man. You know what, Moe obviously had
a relationship with Stuffush. He was the board up for
that show for a long time. Moe also is one
of those people who's not only dedicated to the community,
but incredibly dedicated to friends and you know, got people
coming on a show all the time and letting people
(03:33):
know about it. One of those solid guys you could
ever meet. So Moe Kelly, the Black Caesar Chavez is
what they call him. That's right, Yeah, So, but it
it really I saw Moe's post and heard him talking
about of course yours. I've been in touch with Sharon Bellio,
your producer, to get updates. She's been in contact with
(03:57):
the family as well as you have. But it just
it was one of those things when when Belli O
was telling me the breakdown, didn't show up for work,
all those things, you guys had to do a little
slew thing in the moment because nobody knew anything. And
it turns out his license and ID was burned in
(04:17):
the accident, correct, that's right.
Speaker 2 (04:19):
Yeah, he was coming into work on a Thursday, like normal,
left his house. He was going eastbound on the one
oh five to the one ten connector somebody cut him
off and his car flipped over. He was unconscious in
the car, he was pulled out of it before it
burst into flames. And if those three good good smaritans
actually four three guys and a woman didn't pull him
out and didn't put didn't put a tourniquet on his arm,
(04:40):
this would be an o bit today. I mean, we'd
be talking about the you know, the late you know
steph OUs and thank god they saved him.
Speaker 1 (04:48):
One of my understanding and just so people know that's
not hyperbolic in any way, shape or form. My understanding
is that when the CHP arrived on the scene, they
called in I think it's an eleven twenty two or
something like that, which is which is possible fatality.
Speaker 2 (05:04):
Buddy of mine, Yeah, who's with the CHP, said there's
only ten to fifteen percent of the people who survived
something like that.
Speaker 1 (05:11):
When I saw and it seems like it was from
the listeners, they responded and they sent in video of
the crash, which is just insane that people had a
video of the car burning. It actually rolled over burned.
It seems like the vast majority of his injuries were
(05:32):
on his left hand side, Is that correct?
Speaker 2 (05:34):
Yeah, that's right, and unfortunately he's right handed, so we
didn't know where he was all day Thursday. So when
the show ended at seven, I said, I got to
go to Hawthorne and look for this guy. And went
to where, you know, one of three addresses that he had.
But on his emergency card here at the station, he
put his mom's name down, but his cell phone number. Yeah,
you know, not a lot of history with the and
(05:55):
what emergency cards are foreign life.
Speaker 1 (05:57):
I guess God bless him and we're glad he's alive.
We weren't really concerned about any head damage, uh, you know,
so that wasn't our biggest concern site, you know.
Speaker 2 (06:09):
But he's he's had his second surgery. He had two
breaks in his left arm. He's had some fractured ribs.
He's gonna need some skin graft. He's gonna need to
there's a long road in front of him. He made
a living here at the station, but also worked to
driving uber and lyft and his car burned to the ground,
so he needs to replace that. And the KFI listeners
stepped up and it is now at seventy two thousand,
(06:30):
six hundred dollars.
Speaker 1 (06:31):
I can't believe that huge. That is unbelievable. And I
don't know if this is a rumor or not, but
mo Kelly is donating some skin for the skin graft
I think so.
Speaker 2 (06:40):
Yeah, Yeah, he's look great. By the way, free plug
to one of your advertisers. I valet parked a car
last night and man, that guy could use a hit
of the Zelmons.
Speaker 1 (06:52):
Oh well, I will tell you they worked very well.
I need to just carry some around to give to people.
I got you, brother, all right, I got you whatever
you need you need Zelman's you got Zelman And aren't
you guys running a bad Breath contest? Yeah? We got
the title of it, no mistake. Yeah, it's a stinkhole
(07:15):
is the name of the event. It's gonna be great
stinkhole at the White House. And people think it's political.
Who's judging this? That's what I want to know.
Speaker 2 (07:23):
Is it like whoever draws the shortest straw has to
judge the bad breath?
Speaker 1 (07:27):
Cas stepsh is judging. It's gonna say anything, but you'll
get a call. Yeah, it'll be great and we're looking
forward to it. That's in October, which is you know
scary time, right, that's great man, not because of Halloween,
but because it's your birthday. Yeah.
Speaker 2 (07:43):
And by the way, you know, this show is very
friendly to local news two four, five, seven, nine eleven,
you know, Fox newscy and an MSNBC, and we put
all all this information out about Steph Fush and the
only guy that responded from k t l A is
Rick Chambers.
Speaker 1 (07:58):
So a big shout out for that's awesome.
Speaker 2 (08:00):
Yeah that.
Speaker 1 (08:02):
I saw the footage and it was excellent. Stand up guy.
I love it. Stand up guy. Also the voice of
the local casino, Ryan Morongo.
Speaker 2 (08:10):
I believe, yes, yes, we have that in common. We
both get rubbed out.
Speaker 1 (08:17):
Get that insight right there. So how can people how
can people participate in the donation process as well?
Speaker 2 (08:26):
Well, all day yesterday we were taking donations, and while
the donations were coming in, I was also betting del
mar on TVG thinking, oh, all the good will I've
built up will come together at the racetrack nothing nothing,
oh for five.
Speaker 1 (08:40):
But yeah, if they go out, knows your heart that's
the problem, you know.
Speaker 2 (08:43):
My wife said, Tim, that's not how life works. You
don't do something good for somebody and then expect good
to come back to you. Gotta you gotta you know,
we handicap those races. So just gonna GoFundMe dot com
and put in the fush f O O s H.
And this guy's gonna need a lot of help, and
this money is gonna be just awesome them and wonderful
for his future.
Speaker 1 (09:01):
He needs a full recovery. And you know with Southern
California costs that if we can get that to one
hundred grand, we pay for the bedpan. So we're we're
really pushing for that huge.
Speaker 2 (09:15):
A friend of mine said, Hey, if that go fund
me's under your name, you're gonna get hit with that
tax bill. I'm like, oh, Steff, who's got me again?
But I knew something was up on Thursday, it's our
hot dog Day. And when a guy who casually eats
eleven hot dogs on Hot dog Day doesn't show up,
that something's going on.
Speaker 1 (09:34):
Something's happened. Yeah, apparently he eats nine to eleven dogs
is money.
Speaker 2 (09:39):
He ate eleven hot dogs on hot dog Day and
there was no competition, there's no contest, there's no dare
casually ate eleven hot dogs?
Speaker 1 (09:48):
Casually? I couldn't eat eleven hot dogs and I could
eat I don't know if you've noticed.
Speaker 2 (09:52):
I haven't eaten eleven hot dogs in my life, and
I did it in twenty minutes.
Speaker 1 (09:56):
From ed to toe.
Speaker 2 (09:57):
That's right. Well I'll teach you. That's right, I will
teach you how to eat. I love it, buddy, Thanks
you inviting me. I was really excited.
Speaker 1 (10:05):
To have Tip Conway Junior, ladies and gentlemen on the show.
It turns out it was a mistake. I should have
had Mo Kelly, who's really done the mass lifting on
this thing. But that's all right.
Speaker 2 (10:16):
And if you go back and listen to Mo Kelly
if you have a podcast his show from last night.
He got very emotional when he's talking about Stephani. Of
course loves his people. He loves his people.
Speaker 1 (10:25):
So once again, just like Elvis, you taking taking from
the black Man, good job. I think I'm hell all right?
All right, Buddy thinks dig dolong with you and that
Zelman's yes, of course, and god speed with Steff Fush.
He really is a good kid and a really really
good son and a loving guy.
Speaker 2 (10:47):
He's the best man's Edin, Barbara, and we'll keep you
updated on your.
Speaker 1 (10:50):
Show, please do, buddy. Thanks all right, Tip Conway Junior Monday,
through Friday four to seven on KFI. All right, we'll
be back with more as we broadcast from Desconzo Restaurant
in a Los Angeles. So go nowhere.
Speaker 4 (11:04):
You're listening to the Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (11:11):
How do you do hanging out today with a group
of lovely human beings who came out to eat, drink
and be merry, because that is what I demand out
of life, as should you as well. We're out here
at Desconso Restaurant. There are two of them, there is
one in Orange County, and I know we have a
big listenership out there, so you can go enjoy that
(11:32):
when you get a chance. And we are at the
newest of the two, and we're here on Wilship Boulevard.
It's right by Labria Tarpits and the down the street
from the Grove and all of that. We're having a
lovely time. It's RSVP only. It's just a small interrint
group that we had space for today, but we're thrilled
to do it. And the hospitality of Rob and the
(11:55):
folks here is just insane. Isn't that right? Folks? Isn't
that great? They do great job, and we're thrilled to
be here. We will be here until five o'clock live
on the air, and then the coolest thing is that
Tiffany Hobbs agreed to come and hang out too, so
she's going to do her show from here as well
from five to seven. So it's going to be a
(12:17):
great day. Indeed, I reached out to my buddy Simon
Majumdar from the Food Network. Right here, ladies and gentlemen,
what you don't want from from Simon is you You
don't want him to judge your food unless you're wisconso
so you already you already dove into.
Speaker 5 (12:34):
Some It is so good this corn, and I will say,
you never get cord done really well.
Speaker 3 (12:39):
This is fantastic and lovely.
Speaker 1 (12:42):
So Simon and I were talking off the air about corn.
How either uh, people do nothing to it and think,
well corn's the star, which is great, or they overdo it.
Very rarely you find someone that hits that middle, that
that sweet spot in the center with corn.
Speaker 5 (12:57):
We always talk about cold no way, Yeah, that's about
everything we talk about.
Speaker 1 (13:01):
People often say we're corning and that is why, But
their food is really wonderful and it comes from heart
and from the heart of meat. Choacan is the focus
and they put their own spin on it. The thing
that also makes it stand out and it is of
(13:23):
this location, is its size. Obvious, it's beauty. But one
of the things they have at both locations is the
plancha in.
Speaker 3 (13:30):
The back, which is fantastic.
Speaker 1 (13:32):
So imagine the closest thing is a tepan yaki when
you are sitting around with a group and they're cutting
and doing everything in front of you. Well, that's the
same experience here as well, as you can sit in
front and watch the chef create right in front of
you with.
Speaker 5 (13:48):
So what are they doing on that planche Are they
doing everything?
Speaker 1 (13:52):
Oh, they never sat at the plancha.
Speaker 3 (13:54):
Maybe we should get that off.
Speaker 1 (13:56):
You and I are going to get plunged. We're going
to get totally plunged.
Speaker 4 (14:00):
We go.
Speaker 1 (14:00):
We're going to start now.
Speaker 3 (14:02):
I'm glad you said that.
Speaker 1 (14:03):
And do you what are you drinking? Are you having wine?
Speaker 3 (14:06):
I am having a glass of peanut No, I don't
know which.
Speaker 1 (14:09):
I'm going to start slo thank you. Going to start
with an old fashion just because I love their old
fashion here.
Speaker 3 (14:18):
That's very nice. I have to say.
Speaker 1 (14:21):
I am a very sucker for a good old fashion.
It's one of the ways that I test the bar program.
If they can do an old fashion properly, then I know,
because if it's done simple and pure like this, no
muddling of oranges and all.
Speaker 3 (14:35):
That, none of that stuff.
Speaker 1 (14:37):
I went to a restaurant once I won't say the name. Well,
it doesn't even exist anymore, and I know why. I
asked for an old fashion and it had little bubbles
on the side. I said, was this shaken? And he goes,
let me go ask the bartender and he came back.
He said, yes, sir, And I said, okay.
Speaker 5 (14:56):
Do you know once you see people when the bartend
does get more into themselves than they do the drinks.
If that makes sense, I get, that's when you just
go no, I don't want to go there anymore. You
need to know how to do the drinks.
Speaker 3 (15:10):
It's properly.
Speaker 1 (15:11):
The specs are the same as a recipe as and
to have pride in that. And there are all different
levels of people that are behind the stick at at
a bar. But I was really blown away. That is
something that is I don't know, it's really rudimentary. Into
a drink. So I'm not a snob. I really am not. However,
(15:32):
there's certain basics that to me are important.
Speaker 5 (15:35):
You've just got to get the balance right. That's the key.
I will tell you. That drink that you're having there,
it's very simple, but it has go ahead.
Speaker 1 (15:45):
I dare you. Oh I forgot that. I'm like, you're
throw it back. Problem.
Speaker 5 (15:56):
I have got a glass of wine here, that's knife
that is sipping night very good. A lot of the
wines by the glass in places is whatever they were
gonna throw away.
Speaker 1 (16:07):
Look at around that bar.
Speaker 3 (16:08):
It's beautiful.
Speaker 1 (16:09):
Just that is. It's in the round, and the way
it's set up is absolutely stunning. I'm looking forward. I
didn't drive purposely for that reason tonight to be able
to enjoy that setup. So we'll be good. We'll be
coming back with that. We'll come back with more. Simon
a jumbar jump dar author that the voice and the
mind be behind Eat my globe to podcast. What's that, Neil, Yeah, yeah, no, No,
(16:38):
it's just a sip. It's a little sip. Come on, No,
I'm just slurry naturally, and uh of course, uh my
favorite judge anywhere on the Food Network we'll come back
and talk more when we come back. So go nowhere.
Speaker 4 (16:53):
You're listening to The Fork Report with Nil Sevedra on
demand from KF I am six forty.
Speaker 1 (16:58):
Three hours, three hours they give me to celebrate food
with you, the things we love and things yes, I will.
You get a lot of attention from men. Kayla, did
you know that that's my buddy Tony And he's like,
holy hell, she's beautiful. And I said, yeah, I said,
(17:20):
when she's not talking, if you.
Speaker 2 (17:25):
Want to jump on his birthday down kidding, just kidding,
thank you.
Speaker 1 (17:30):
No, thats a lot of people, men, women, They've all
made comments and I said, yeah, she's a pain in
the ass, but yeah, not hard on the ice. It's
the Folk Report. We're hanging out today at Disconso So
we've been wanting to do something with Desconso Restaurant. They
have two locations, one in Orange County and which is
great so those of you and oh C can visit there,
(17:52):
and then a new location here in La. Now, this
new location is special because it's one of those places
that I mean, it's beautiful, it's brick, it just has
a wonderful face to come to the first as you
pull up, it's just really really lovely and it's the
(18:13):
old Marie Calendars. Now Nope, most people know it's that location.
So yeah, do you remember that that's big, Yeah, the
big Marie calendars.
Speaker 3 (18:21):
I didn't know that.
Speaker 1 (18:22):
Well, they've totally redone it. They have, you know, an
open kitchen. You could sit there and you can see
everything going there. They have a bar in the round,
which is stunning, and it's just this great setup. We're
going to talk to Rob coming up, the owner, Rob
or we'll talk to him about what's going on here.
But I can't say enough. This is a this is
(18:42):
a gem. And these gems go away if you don't
come check them out. And I know that La is
a weird place. It's just weird because it's so spread out.
My friend, uh, Councilwoman Monica Rodriguez from the seventh District
is sitting over there nodding her head. I didn't mean
weird in that sense, you know how deeply weird it
(19:05):
is not only at city Hall but everywhere else, but
it is. It's all spread out, so it's really hard
to get to different places. This is in the center
of it all, near Labria Tarpits near the grove, near
all these things. So I can't say enough. Now some
of my jumpdars with me of course from the Food
Network author of course, the host of his own podcast,
(19:28):
Eat My Globe, which I highly recommend if you like
deep dives into food. It's history and things like that.
Speaker 3 (19:37):
You've been enjoying, I think, and I will tell you.
Speaker 1 (19:40):
And I've been with you. You will say.
Speaker 3 (19:42):
No, no. But while you were talking, and you talk
a lot, it's my job.
Speaker 1 (19:47):
I get paid by the word.
Speaker 5 (19:50):
I was enjoying this food, and it really is fantastic.
And look, I'm not a judge because I'm nice to everyone.
This is terrific food, and so I think, my wife
and I this is a good spot for us. So
we're gonna come here again, right And I'm telling you
the food is terrific. Everything about it, the space is
(20:14):
fantastic everything. So I want to say thanks to Robe
for inviting me, and to you of course.
Speaker 1 (20:19):
I just you know, I thought, if we're going to
be here, it's like you and I have been threatening
to go out and eat because we haven't seen each
other in a while. Yeah, you got to come out
and check this out. They really are doing something special
and it's different, and this is the type of place
that you could have a big event. Oh, you know
with the holidays coming. If you corporate, there's a lot
(20:40):
of you know, corporate folks around here having an event.
They could pull that off. The piece of cake, you
have a party of any kind, piece of cake, You
have a girls' night out, guys' night out, whatever it is.
You go sit by the plancha, you could sit in
the bar in the round. It really is special and
I know the way works.
Speaker 5 (21:01):
Did you see though, they've got a little private dining
room as well.
Speaker 3 (21:04):
Just with what I haven't I haven't.
Speaker 1 (21:06):
I got here late, so I haven't gone through the
whole location yet.
Speaker 5 (21:09):
When you go into that, I was thinking this would
be a great place just to bring two or three
friends and to have them out there. That would be
a great well, ten or fifteen friends, but to sit there.
I would love to bring some of my friends and
get them in that room.
Speaker 3 (21:26):
I think that would be great.
Speaker 1 (21:27):
If you could get people that would call you, yeah,
I would, I would say do it.
Speaker 3 (21:32):
Well, that's going to be obviously the difficult thing.
Speaker 5 (21:35):
But if I had three or four friends who I knew,
and then some others they brought in from the crowd here.
Speaker 3 (21:42):
Then that would be easy.
Speaker 1 (21:44):
Isn't it cool how you've got booths, you have tabletops,
you've got the bar, and then you've got all these
different speace.
Speaker 5 (21:50):
I think it's fantastic, it really is. And they've got
little rows of seats down by there as well. I
think it's a great space.
Speaker 3 (21:57):
It really is.
Speaker 1 (21:58):
Okay, when we come back, I want to talk to
Simon about some of the things he's been going through
an organization that he worked closely with, and some of
the things that some great news that come out recently,
some of the things you've been up to, travels shows
and things like that. When we come back, that'd be great, Okay,
side of my Jumdar as my guest as we hang
out here at Desconso Restaurant in Los Angeles on Wilshire
(22:18):
go nowhere. You've been listening to the Fork Report, you
can always hear us live on KFI AM six forty
two to five pm on Saturday and anytime on demand
on the iHeartRadio app. Great hours of shaking off the
news and politics and all of that stuff and just
coming together and celebrate food. The people that make it
(22:41):
the culture behind it, cooking at home, going out to eat.
And we are in Los Angeles today broadcasting live here
in Miracle Mile, here on Wiltshire at Desconzo Restaurant and
having a great time. Thanks for hosting Rob and at
all here a wonderful place. And then at five o'clock
(23:01):
when we go off, Tiffany Hobbs is going to come
and broadcast her show from here as well. I'm with
Simon A. Jumdar. Of course, he's an author, a prolific author. Actually,
how many books do you have?
Speaker 3 (23:12):
Three?
Speaker 1 (23:13):
Three? That's prolific for me, man, I've read three books,
mostly in great school.
Speaker 3 (23:19):
But did you read all of mine? They have?
Speaker 1 (23:21):
I both have them and I have read them, but
not only an author, podcast host for eat my Globe,
but you have to check out where you listen. And
of course a frequent face and voice on the Food
Network judging. And you love the food here.
Speaker 5 (23:39):
I really do. And I again, as I said to earlier,
you know, I'm a judge. I'm very particular about the
food I eat, and this is really delicious.
Speaker 1 (23:48):
It's great. They do a fantastic job.
Speaker 5 (23:50):
And it's you know, things that they people don't often get.
Speaker 1 (23:54):
Right, they don't hide behind spice.
Speaker 3 (23:57):
Yeah.
Speaker 1 (23:58):
I don't like when it's so hot that you can't
taste it.
Speaker 5 (24:01):
There's no point to that. And I'm you know, I'm
passionate about Indian food. And that's the thing with Indian food.
You don't just put lots of spice in it, because
that's pointless.
Speaker 3 (24:11):
Why, you know, you might as well.
Speaker 5 (24:12):
Put cardboard in there rather than chicken or lamb or whatever.
You've got to get that spice right. And this is
what this does. It's really great.
Speaker 1 (24:20):
You have a good news. We've talked about it. The
olio cancer or that is.
Speaker 5 (24:28):
That lego oligo oligo cancer? Yeah, so I have it's
a brain cancer. Luckily I don't have much brain.
Speaker 1 (24:37):
No, I'm anything to eat, but that's all right.
Speaker 5 (24:40):
Anyway, they came and they did that three years ago
now and they took out you know, it's like a
tennis ball size from the yeah, the left side of
my head. Again, fortunately no brain there, but they took
it out. And the surgeons here were fantastic. Everybody everybody
(25:01):
I worked with was fantastic. And I work with this
organization called Oligonation, which is a great one, and I
work with them and we're doing some events with them.
The next one is going to be in Arizona, but
we did one here in November, and so I'm helping
support them as well. And they're getting you know, they're
(25:23):
doing really well with the events that they're doing. And yeah,
from there them on, we're going, we're doing really really well.
Speaker 1 (25:32):
We've had good news recently.
Speaker 5 (25:33):
Yeah, So I went in to do everything and I
had my MRI and all of that, and they were
very They're very kind, and they said you're free, or
I'm not as free as they would like, but they
said it's stable, which is very very good. For more
than that you cannot and I'm having a you know,
and I'm having time with people like you, which is
(25:56):
fun too.
Speaker 1 (25:57):
Yeah, I'm thrilled to see you. And it is relative, but.
Speaker 5 (26:01):
It's a relative thing would be but but no, but
you're a great person. And I can see from all
the crowd who've turned up for you. You know you're
you know, you're a person who've got great heart, great faith,
and that's why you're on here.
Speaker 1 (26:16):
I try, brother, I try what's going on with your website,
your newsletter, your podcast, and let people know how they
can find you. And engage with all the great content you.
Speaker 3 (26:28):
Well, that's great.
Speaker 5 (26:28):
So if you haven't tried, if you look at ww
simonmajunda dot com, that's.
Speaker 3 (26:35):
Great, Chris.
Speaker 5 (26:35):
We always have recipes and all of that. The newsletter
is very good and we've sent that out to a
lot of people. That's the Simon Majumda Newsletter. We put
lots of recipes, lots of those things on there. And
then we have the podcast as well, which is a
food history podcast. We've got Eric Repair coming up next time. Yeah,
(26:56):
we've got Michael Ruhlman, who.
Speaker 1 (27:00):
Oh, Michael Rohman is someone who I've talked about on
the air before. Not only has worked on many books,
many many books with people like Thomas h Thomas Keller,
Thomas Keller and the like, but also has one of
my favorite books, which is Ratio. Wonderful book, fantastic book
(27:22):
to let you know if you see a chef being
able to just go I'll make cookies and they go up,
up up, it's because they understand ratios and flower to fat,
to all these things. And it's a brilliant book.
Speaker 3 (27:35):
And he talks about me is on plas where and
that's something that.
Speaker 1 (27:39):
I always tell everything in its place, right.
Speaker 3 (27:41):
Everything in its place.
Speaker 5 (27:42):
And once you start doing that, you're cooking gets so
much easier because you have everything in place, and then
you won't put well, you know, the Indians in first,
so and then the garlic and then the all of that.
And so he's going to be a great one. We've
got a Chap who's done this thing called the Whiskey
Bible who's coming up. Oh yeah, he's going to know
(28:03):
a rough bone. And so we've got all these amazing people.
And then I write my own essays. I'm writing one
on the history of biscuits and cookies at the moment,
which you think is just going to be an easy one,
but it's so fascinating when you read them. But we
always talk history whenever I'm on this show, and it
is it's a fantastic thing. If you have the biscuit
(28:25):
by Qui, so it's cooked twice and that's.
Speaker 3 (28:28):
How Yeah, the biscatti biscay is the.
Speaker 5 (28:31):
Same, and they're cooked in two ways, and that's how
you got hard tacked and things like that. And the
cookies it comes from Cake in.
Speaker 3 (28:40):
Holland, and I love it.
Speaker 5 (28:42):
It's just I sit there and I just go, this
is fantastic, and I sit looking at it and it's
I get so excitcted by me.
Speaker 1 (28:50):
Too, because it really is the path of culture. It's
the path of you know, culture is essentially we pop
out of our rabbit hole. We look around, what do
we have to eat, what do we have to clothe
ourselves with, and what do we have this for shelter, absolutely,
and then it grows from there into our tastes and
all of those things that gets passed on through sadly
a lot sometimes oftentimes war, but also you know, let's
(29:13):
just say there wasn't you know, brass instruments in Mexico
that came from Germany occupying and all, you know, And
it's same with the food and certain spices that go
from place to place.
Speaker 5 (29:23):
Chili is that they now think of as been Indian
or certainly from India.
Speaker 3 (29:29):
They come from.
Speaker 5 (29:29):
Mexico and they went to Portugal and then they were
brought over to India.
Speaker 1 (29:34):
Yeah, you think of Italy, you think of tomatoes, and
then you find out that tomatoes weren't there for a
while from Mexico.
Speaker 5 (29:42):
So it's a great for me in my globe. It's
one of the things that I just loved doing even
if there was no one listening. But thank you for
asking questions about my brain. And if anyone's listening, go
and support Oligon Nation. They're really great organization and anything
I can do to help, we'll do.
Speaker 1 (30:05):
That's awesome. Well, I'm glad you're around. Stick around. You're
gonna be hanging out with us off and on throughout
that show, and so go nowhere. All right, it's The
Fork Report live in Los Angeles today, out and about.
Oh thank you, thanks to all those that were basically
celebrating my birthday, even though it was on the twenty eighth.
Oh happy birthday. That's my mom sitting over there with
(30:27):
my wife and my boy. And I called her on
my birthday and told her thanks for having sex with
my dad and making me and her response was it
was my pleasure. So that's my mom. All right, Stick
around more to come. Go nowhere.
Speaker 4 (30:43):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Nil Savedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Hi 'all, thanks so much for coming out today. We're
broadcasting live from Desconso Restaurant on Wilshare Boulevard, right by
the tarpits, the LaBrea tar Pits. We're calling it my
birthday celebration, but the reality is my birthday was on
the twenty eighth. I've been talking with Rob Ariano, the
(00:22):
owner here. Two locations, one in Orange County and one
here in Los Angeles. This is the newest one. It
is stunning, it is massive, it is beautiful, The food
is fantastic. We're going to get into that a little
bit later. And just a big thank you to all
those that have come out to celebrate. It means a
lot to me to shake hands and meet people and
(00:43):
connect with them live here and all of that. It's
a super special And even though it's a we had
a limited size group that we are doing today of
people that rsvped, it still is a really wonderful opportunity
to connect with people. As you heard Heather Brooker talking
about and you've probably seen on social media that one
(01:05):
of our KFI family members was in a horrible, horrible
accident the other day. The descriptions will curl your toes
and to walk us through that is Tim Conway Junior
who joins us right now to tell us a little
bit about Steffush and what took place, how we can
help and support him in this intense time.
Speaker 2 (01:27):
Ding Dong with you, buddy, Oh, ding Dong with you.
Look at you, by the way.
Speaker 3 (01:31):
That just kind of that.
Speaker 2 (01:31):
That's one of my favorite restaurants in the world, the
Classico Guacamole.
Speaker 1 (01:36):
There is unbelievable. I didn't even know you've been out here.
Oh buddy, please wait, do you have it up on?
You have the menu up? I'm just reading it on
the internet. Yeah, okay, that's what I thought. But you
got to you'd love it. It's big enough so you
could sit in a corner and no one would talk
to you.
Speaker 2 (01:52):
But let me tell you something before we get into
stephuj thank you very much for inviting me on. This
is the second big money raiser that we've had. We
had remember five, six, seven years ago for Jack Chavez
and you know a kid that lost his dad we
raised money for. I thought it'd be five hundred bucks
doing to be sixty thousand dollars. And then now the
(02:14):
the the go fundme for Steph Fuje is at seventy two,
six hundred dollars. Both of those men happen to be Hispanic,
which is why they now call me the White Caesar
Chaves of Burbank.
Speaker 1 (02:26):
Is that right? I haven't heard that, you know. I
get the Uh, I get the Mexican Memo, which is
our newsletter. That'll be I only get I get one
out of the two pages because my mom's wife. But uh,
but I didn't see that. It's probably on page two.
It comes out tomorrow, trust me. Okay, that's good. I'm
looking forward to it. No, it it You know what,
(02:47):
you rally people like nobody else, but you know right, yeah,
he really does. Tim Conway, Junior, ladies and gentlemen. I
will tell you the only person that raises more money
is Bill Handle and that's for him self. But as
far as raising for other people, it's Tim Cowen Jr. Buddy.
I appreciate that.
Speaker 2 (03:05):
I will tell you though, that most of the majority
of that money raised yesterday was on mo Kelly's show.
Speaker 1 (03:11):
Oh that's wonderful. Man. You know what, Moe obviously had
a relationship with Stuffush. He was the board up for
that show for a long time. Moe also is one
of those people who's not only dedicated to the community,
but incredibly dedicated to friends and you know, got people
coming on a show all the time and letting people
(03:33):
know about it. One of those solid guys you could
ever meet. So Moe Kelly, the Black Caesar Chavez is
what they call him. That's right, Yeah, So, but it
it really I saw Moe's post and heard him talking
about of course yours. I've been in touch with Sharon Bellio,
your producer, to get updates. She's been in contact with
(03:57):
the family as well as you have. But it just
it was one of those things when when Belli O
was telling me the breakdown, didn't show up for work,
all those things, you guys had to do a little
slew thing in the moment because nobody knew anything. And
it turns out his license and ID was burned in
(04:17):
the accident, correct, that's right.
Speaker 2 (04:19):
Yeah, he was coming into work on a Thursday, like normal,
left his house. He was going eastbound on the one
oh five to the one ten connector somebody cut him
off and his car flipped over. He was unconscious in
the car, he was pulled out of it before it
burst into flames. And if those three good good smaritans
actually four three guys and a woman didn't pull him
out and didn't put didn't put a tourniquet on his arm,
(04:40):
this would be an o bit today. I mean, we'd
be talking about the you know, the late you know
steph OUs and thank god they saved him.
Speaker 1 (04:48):
One of my understanding and just so people know that's
not hyperbolic in any way, shape or form. My understanding
is that when the CHP arrived on the scene, they
called in I think it's an eleven twenty two or
something like that, which is which is possible fatality.
Speaker 2 (05:04):
Buddy of mine, Yeah, who's with the CHP, said there's
only ten to fifteen percent of the people who survived
something like that.
Speaker 1 (05:11):
When I saw and it seems like it was from
the listeners, they responded and they sent in video of
the crash, which is just insane that people had a
video of the car burning. It actually rolled over burned.
It seems like the vast majority of his injuries were
(05:32):
on his left hand side, Is that correct?
Speaker 2 (05:34):
Yeah, that's right, and unfortunately he's right handed, so we
didn't know where he was all day Thursday. So when
the show ended at seven, I said, I got to
go to Hawthorne and look for this guy. And went
to where, you know, one of three addresses that he had.
But on his emergency card here at the station, he
put his mom's name down, but his cell phone number. Yeah,
you know, not a lot of history with the and
(05:55):
what emergency cards are foreign life.
Speaker 1 (05:57):
I guess God bless him and we're glad he's alive.
We weren't really concerned about any head damage, uh, you know,
so that wasn't our biggest concern site, you know.
Speaker 2 (06:09):
But he's he's had his second surgery. He had two
breaks in his left arm. He's had some fractured ribs.
He's gonna need some skin graft. He's gonna need to
there's a long road in front of him. He made
a living here at the station, but also worked to
driving uber and lyft and his car burned to the ground,
so he needs to replace that. And the KFI listeners
stepped up and it is now at seventy two thousand,
(06:30):
six hundred dollars.
Speaker 1 (06:31):
I can't believe that huge. That is unbelievable. And I
don't know if this is a rumor or not, but
mo Kelly is donating some skin for the skin graft
I think so.
Speaker 2 (06:40):
Yeah, Yeah, he's look great. By the way, free plug
to one of your advertisers. I valet parked a car
last night and man, that guy could use a hit
of the Zelmons.
Speaker 1 (06:52):
Oh well, I will tell you they worked very well.
I need to just carry some around to give to people.
I got you, brother, all right, I got you whatever
you need you need Zelman's you got Zelman And aren't
you guys running a bad Breath contest? Yeah? We got
the title of it, no mistake. Yeah, it's a stinkhole
(07:15):
is the name of the event. It's gonna be great
stinkhole at the White House. And people think it's political.
Who's judging this? That's what I want to know.
Speaker 2 (07:23):
Is it like whoever draws the shortest straw has to
judge the bad breath?
Speaker 1 (07:27):
Cas stepsh is judging. It's gonna say anything, but you'll
get a call. Yeah, it'll be great and we're looking
forward to it. That's in October, which is you know
scary time, right, that's great man, not because of Halloween,
but because it's your birthday. Yeah.
Speaker 2 (07:43):
And by the way, you know, this show is very
friendly to local news two four, five, seven, nine eleven,
you know, Fox newscy and an MSNBC, and we put
all all this information out about Steph Fush and the
only guy that responded from k t l A is
Rick Chambers.
Speaker 1 (07:58):
So a big shout out for that's awesome.
Speaker 2 (08:00):
Yeah that.
Speaker 1 (08:02):
I saw the footage and it was excellent. Stand up guy.
I love it. Stand up guy. Also the voice of
the local casino, Ryan Morongo.
Speaker 2 (08:10):
I believe, yes, yes, we have that in common. We
both get rubbed out.
Speaker 1 (08:17):
Get that insight right there. So how can people how
can people participate in the donation process as well?
Speaker 2 (08:26):
Well, all day yesterday we were taking donations, and while
the donations were coming in, I was also betting del
mar on TVG thinking, oh, all the good will I've
built up will come together at the racetrack nothing nothing,
oh for five.
Speaker 1 (08:40):
But yeah, if they go out, knows your heart that's
the problem, you know.
Speaker 2 (08:43):
My wife said, Tim, that's not how life works. You
don't do something good for somebody and then expect good
to come back to you. Gotta you gotta you know,
we handicap those races. So just gonna GoFundMe dot com
and put in the fush f O O s H.
And this guy's gonna need a lot of help, and
this money is gonna be just awesome them and wonderful
for his future.
Speaker 1 (09:01):
He needs a full recovery. And you know with Southern
California costs that if we can get that to one
hundred grand, we pay for the bedpan. So we're we're
really pushing for that huge.
Speaker 2 (09:15):
A friend of mine said, Hey, if that go fund
me's under your name, you're gonna get hit with that
tax bill. I'm like, oh, Steff, who's got me again?
But I knew something was up on Thursday, it's our
hot dog Day. And when a guy who casually eats
eleven hot dogs on Hot dog Day doesn't show up,
that something's going on.
Speaker 1 (09:34):
Something's happened. Yeah, apparently he eats nine to eleven dogs
is money.
Speaker 2 (09:39):
He ate eleven hot dogs on hot dog Day and
there was no competition, there's no contest, there's no dare
casually ate eleven hot dogs?
Speaker 1 (09:48):
Casually? I couldn't eat eleven hot dogs and I could
eat I don't know if you've noticed.
Speaker 2 (09:52):
I haven't eaten eleven hot dogs in my life, and
I did it in twenty minutes.
Speaker 1 (09:56):
From ed to toe.
Speaker 2 (09:57):
That's right. Well I'll teach you. That's right, I will
teach you how to eat. I love it, buddy, Thanks
you inviting me. I was really excited.
Speaker 1 (10:05):
To have Tip Conway Junior, ladies and gentlemen on the show.
It turns out it was a mistake. I should have
had Mo Kelly, who's really done the mass lifting on
this thing. But that's all right.
Speaker 2 (10:16):
And if you go back and listen to Mo Kelly
if you have a podcast his show from last night.
He got very emotional when he's talking about Stephani. Of
course loves his people. He loves his people.
Speaker 1 (10:25):
So once again, just like Elvis, you taking taking from
the black Man, good job. I think I'm hell all right?
All right, Buddy thinks dig dolong with you and that
Zelman's yes, of course, and god speed with Steff Fush.
He really is a good kid and a really really
good son and a loving guy.
Speaker 2 (10:47):
He's the best man's Edin, Barbara, and we'll keep you
updated on your.
Speaker 1 (10:50):
Show, please do, buddy. Thanks all right, Tip Conway Junior Monday,
through Friday four to seven on KFI. All right, we'll
be back with more as we broadcast from Desconzo Restaurant
in a Los Angeles. So go nowhere.
Speaker 4 (11:04):
You're listening to the Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (11:11):
How do you do hanging out today with a group
of lovely human beings who came out to eat, drink
and be merry, because that is what I demand out
of life, as should you as well. We're out here
at Desconso Restaurant. There are two of them, there is
one in Orange County, and I know we have a
big listenership out there, so you can go enjoy that
(11:32):
when you get a chance. And we are at the
newest of the two, and we're here on Wilship Boulevard.
It's right by Labria Tarpits and the down the street
from the Grove and all of that. We're having a
lovely time. It's RSVP only. It's just a small interrint
group that we had space for today, but we're thrilled
to do it. And the hospitality of Rob and the
(11:55):
folks here is just insane. Isn't that right? Folks? Isn't
that great? They do great job, and we're thrilled to
be here. We will be here until five o'clock live
on the air, and then the coolest thing is that
Tiffany Hobbs agreed to come and hang out too, so
she's going to do her show from here as well
from five to seven. So it's going to be a
(12:17):
great day. Indeed, I reached out to my buddy Simon
Majumdar from the Food Network. Right here, ladies and gentlemen,
what you don't want from from Simon is you You
don't want him to judge your food unless you're wisconso
so you already you already dove into.
Speaker 5 (12:34):
Some It is so good this corn, and I will say,
you never get cord done really well.
Speaker 3 (12:39):
This is fantastic and lovely.
Speaker 1 (12:42):
So Simon and I were talking off the air about corn.
How either uh, people do nothing to it and think,
well corn's the star, which is great, or they overdo it.
Very rarely you find someone that hits that middle, that
that sweet spot in the center with corn.
Speaker 5 (12:57):
We always talk about cold no way, Yeah, that's about
everything we talk about.
Speaker 1 (13:01):
People often say we're corning and that is why, But
their food is really wonderful and it comes from heart
and from the heart of meat. Choacan is the focus
and they put their own spin on it. The thing
that also makes it stand out and it is of
(13:23):
this location, is its size. Obvious, it's beauty. But one
of the things they have at both locations is the
plancha in.
Speaker 3 (13:30):
The back, which is fantastic.
Speaker 1 (13:32):
So imagine the closest thing is a tepan yaki when
you are sitting around with a group and they're cutting
and doing everything in front of you. Well, that's the
same experience here as well, as you can sit in
front and watch the chef create right in front of
you with.
Speaker 5 (13:48):
So what are they doing on that planche Are they
doing everything?
Speaker 1 (13:52):
Oh, they never sat at the plancha.
Speaker 3 (13:54):
Maybe we should get that off.
Speaker 1 (13:56):
You and I are going to get plunged. We're going
to get totally plunged.
Speaker 4 (14:00):
We go.
Speaker 1 (14:00):
We're going to start now.
Speaker 3 (14:02):
I'm glad you said that.
Speaker 1 (14:03):
And do you what are you drinking? Are you having wine?
Speaker 3 (14:06):
I am having a glass of peanut No, I don't
know which.
Speaker 1 (14:09):
I'm going to start slo thank you. Going to start
with an old fashion just because I love their old
fashion here.
Speaker 3 (14:18):
That's very nice. I have to say.
Speaker 1 (14:21):
I am a very sucker for a good old fashion.
It's one of the ways that I test the bar program.
If they can do an old fashion properly, then I know,
because if it's done simple and pure like this, no
muddling of oranges and all.
Speaker 3 (14:35):
That, none of that stuff.
Speaker 1 (14:37):
I went to a restaurant once I won't say the name. Well,
it doesn't even exist anymore, and I know why. I
asked for an old fashion and it had little bubbles
on the side. I said, was this shaken? And he goes,
let me go ask the bartender and he came back.
He said, yes, sir, And I said, okay.
Speaker 5 (14:56):
Do you know once you see people when the bartend
does get more into themselves than they do the drinks.
If that makes sense, I get, that's when you just
go no, I don't want to go there anymore. You
need to know how to do the drinks.
Speaker 3 (15:10):
It's properly.
Speaker 1 (15:11):
The specs are the same as a recipe as and
to have pride in that. And there are all different
levels of people that are behind the stick at at
a bar. But I was really blown away. That is
something that is I don't know, it's really rudimentary. Into
a drink. So I'm not a snob. I really am not. However,
(15:32):
there's certain basics that to me are important.
Speaker 5 (15:35):
You've just got to get the balance right. That's the key.
I will tell you. That drink that you're having there,
it's very simple, but it has go ahead.
Speaker 1 (15:45):
I dare you. Oh I forgot that. I'm like, you're
throw it back. Problem.
Speaker 5 (15:56):
I have got a glass of wine here, that's knife
that is sipping night very good. A lot of the
wines by the glass in places is whatever they were
gonna throw away.
Speaker 1 (16:07):
Look at around that bar.
Speaker 3 (16:08):
It's beautiful.
Speaker 1 (16:09):
Just that is. It's in the round, and the way
it's set up is absolutely stunning. I'm looking forward. I
didn't drive purposely for that reason tonight to be able
to enjoy that setup. So we'll be good. We'll be
coming back with that. We'll come back with more. Simon
a jumbar jump dar author that the voice and the
mind be behind Eat my globe to podcast. What's that, Neil, Yeah, yeah, no, No,
(16:38):
it's just a sip. It's a little sip. Come on, No,
I'm just slurry naturally, and uh of course, uh my
favorite judge anywhere on the Food Network we'll come back
and talk more when we come back. So go nowhere.
Speaker 4 (16:53):
You're listening to The Fork Report with Nil Sevedra on
demand from KF I am six forty.
Speaker 1 (16:58):
Three hours, three hours they give me to celebrate food
with you, the things we love and things yes, I will.
You get a lot of attention from men. Kayla, did
you know that that's my buddy Tony And he's like,
holy hell, she's beautiful. And I said, yeah, I said,
(17:20):
when she's not talking, if you.
Speaker 2 (17:25):
Want to jump on his birthday down kidding, just kidding,
thank you.
Speaker 1 (17:30):
No, thats a lot of people, men, women, They've all
made comments and I said, yeah, she's a pain in
the ass, but yeah, not hard on the ice. It's
the Folk Report. We're hanging out today at Disconso So
we've been wanting to do something with Desconso Restaurant. They
have two locations, one in Orange County and which is
great so those of you and oh C can visit there,
(17:52):
and then a new location here in La. Now, this
new location is special because it's one of those places
that I mean, it's beautiful, it's brick, it just has
a wonderful face to come to the first as you
pull up, it's just really really lovely and it's the
(18:13):
old Marie Calendars. Now Nope, most people know it's that location.
So yeah, do you remember that that's big, Yeah, the
big Marie calendars.
Speaker 3 (18:21):
I didn't know that.
Speaker 1 (18:22):
Well, they've totally redone it. They have, you know, an
open kitchen. You could sit there and you can see
everything going there. They have a bar in the round,
which is stunning, and it's just this great setup. We're
going to talk to Rob coming up, the owner, Rob
or we'll talk to him about what's going on here.
But I can't say enough. This is a this is
(18:42):
a gem. And these gems go away if you don't
come check them out. And I know that La is
a weird place. It's just weird because it's so spread out.
My friend, uh, Councilwoman Monica Rodriguez from the seventh District
is sitting over there nodding her head. I didn't mean
weird in that sense, you know how deeply weird it
(19:05):
is not only at city Hall but everywhere else, but
it is. It's all spread out, so it's really hard
to get to different places. This is in the center
of it all, near Labria Tarpits near the grove, near
all these things. So I can't say enough. Now some
of my jumpdars with me of course from the Food
Network author of course, the host of his own podcast,
(19:28):
Eat My Globe, which I highly recommend if you like
deep dives into food. It's history and things like that.
Speaker 3 (19:37):
You've been enjoying, I think, and I will tell you.
Speaker 1 (19:40):
And I've been with you. You will say.
Speaker 3 (19:42):
No, no. But while you were talking, and you talk
a lot, it's my job.
Speaker 1 (19:47):
I get paid by the word.
Speaker 5 (19:50):
I was enjoying this food, and it really is fantastic.
And look, I'm not a judge because I'm nice to everyone.
This is terrific food, and so I think, my wife
and I this is a good spot for us. So
we're gonna come here again, right And I'm telling you
the food is terrific. Everything about it, the space is
(20:14):
fantastic everything. So I want to say thanks to Robe
for inviting me, and to you of course.
Speaker 1 (20:19):
I just you know, I thought, if we're going to
be here, it's like you and I have been threatening
to go out and eat because we haven't seen each
other in a while. Yeah, you got to come out
and check this out. They really are doing something special
and it's different, and this is the type of place
that you could have a big event. Oh, you know
with the holidays coming. If you corporate, there's a lot
(20:40):
of you know, corporate folks around here having an event.
They could pull that off. The piece of cake, you
have a party of any kind, piece of cake, You
have a girls' night out, guys' night out, whatever it is.
You go sit by the plancha, you could sit in
the bar in the round. It really is special and
I know the way works.
Speaker 5 (21:01):
Did you see though, they've got a little private dining
room as well.
Speaker 3 (21:04):
Just with what I haven't I haven't.
Speaker 1 (21:06):
I got here late, so I haven't gone through the
whole location yet.
Speaker 5 (21:09):
When you go into that, I was thinking this would
be a great place just to bring two or three
friends and to have them out there. That would be
a great well, ten or fifteen friends, but to sit there.
I would love to bring some of my friends and
get them in that room.
Speaker 3 (21:26):
I think that would be great.
Speaker 1 (21:27):
If you could get people that would call you, yeah,
I would, I would say do it.
Speaker 3 (21:32):
Well, that's going to be obviously the difficult thing.
Speaker 5 (21:35):
But if I had three or four friends who I knew,
and then some others they brought in from the crowd here.
Speaker 3 (21:42):
Then that would be easy.
Speaker 1 (21:44):
Isn't it cool how you've got booths, you have tabletops,
you've got the bar, and then you've got all these
different speace.
Speaker 5 (21:50):
I think it's fantastic, it really is. And they've got
little rows of seats down by there as well. I
think it's a great space.
Speaker 3 (21:57):
It really is.
Speaker 1 (21:58):
Okay, when we come back, I want to talk to
Simon about some of the things he's been going through
an organization that he worked closely with, and some of
the things that some great news that come out recently,
some of the things you've been up to, travels shows
and things like that. When we come back, that'd be great, Okay,
side of my Jumdar as my guest as we hang
out here at Desconso Restaurant in Los Angeles on Wilshire
(22:18):
go nowhere. You've been listening to the Fork Report, you
can always hear us live on KFI AM six forty
two to five pm on Saturday and anytime on demand
on the iHeartRadio app. Great hours of shaking off the
news and politics and all of that stuff and just
coming together and celebrate food. The people that make it
(22:41):
the culture behind it, cooking at home, going out to eat.
And we are in Los Angeles today broadcasting live here
in Miracle Mile, here on Wiltshire at Desconzo Restaurant and
having a great time. Thanks for hosting Rob and at
all here a wonderful place. And then at five o'clock
(23:01):
when we go off, Tiffany Hobbs is going to come
and broadcast her show from here as well. I'm with
Simon A. Jumdar. Of course, he's an author, a prolific author. Actually,
how many books do you have?
Speaker 3 (23:12):
Three?
Speaker 1 (23:13):
Three? That's prolific for me, man, I've read three books,
mostly in great school.
Speaker 3 (23:19):
But did you read all of mine? They have?
Speaker 1 (23:21):
I both have them and I have read them, but
not only an author, podcast host for eat my Globe,
but you have to check out where you listen. And
of course a frequent face and voice on the Food
Network judging. And you love the food here.
Speaker 5 (23:39):
I really do. And I again, as I said to earlier,
you know, I'm a judge. I'm very particular about the
food I eat, and this is really delicious.
Speaker 1 (23:48):
It's great. They do a fantastic job.
Speaker 5 (23:50):
And it's you know, things that they people don't often get.
Speaker 1 (23:54):
Right, they don't hide behind spice.
Speaker 3 (23:57):
Yeah.
Speaker 1 (23:58):
I don't like when it's so hot that you can't
taste it.
Speaker 5 (24:01):
There's no point to that. And I'm you know, I'm
passionate about Indian food. And that's the thing with Indian food.
You don't just put lots of spice in it, because
that's pointless.
Speaker 3 (24:11):
Why, you know, you might as well.
Speaker 5 (24:12):
Put cardboard in there rather than chicken or lamb or whatever.
You've got to get that spice right. And this is
what this does. It's really great.
Speaker 1 (24:20):
You have a good news. We've talked about it. The
olio cancer or that is.
Speaker 5 (24:28):
That lego oligo oligo cancer? Yeah, so I have it's
a brain cancer. Luckily I don't have much brain.
Speaker 1 (24:37):
No, I'm anything to eat, but that's all right.
Speaker 5 (24:40):
Anyway, they came and they did that three years ago
now and they took out you know, it's like a
tennis ball size from the yeah, the left side of
my head. Again, fortunately no brain there, but they took
it out. And the surgeons here were fantastic. Everybody everybody
(25:01):
I worked with was fantastic. And I work with this
organization called Oligonation, which is a great one, and I
work with them and we're doing some events with them.
The next one is going to be in Arizona, but
we did one here in November, and so I'm helping
support them as well. And they're getting you know, they're
(25:23):
doing really well with the events that they're doing. And yeah,
from there them on, we're going, we're doing really really well.
Speaker 1 (25:32):
We've had good news recently.
Speaker 5 (25:33):
Yeah, So I went in to do everything and I
had my MRI and all of that, and they were
very They're very kind, and they said you're free, or
I'm not as free as they would like, but they
said it's stable, which is very very good. For more
than that you cannot and I'm having a you know,
and I'm having time with people like you, which is
(25:56):
fun too.
Speaker 1 (25:57):
Yeah, I'm thrilled to see you. And it is relative, but.
Speaker 5 (26:01):
It's a relative thing would be but but no, but
you're a great person. And I can see from all
the crowd who've turned up for you. You know you're
you know, you're a person who've got great heart, great faith,
and that's why you're on here.
Speaker 1 (26:16):
I try, brother, I try what's going on with your website,
your newsletter, your podcast, and let people know how they
can find you. And engage with all the great content you.
Speaker 3 (26:28):
Well, that's great.
Speaker 5 (26:28):
So if you haven't tried, if you look at ww
simonmajunda dot com, that's.
Speaker 3 (26:35):
Great, Chris.
Speaker 5 (26:35):
We always have recipes and all of that. The newsletter
is very good and we've sent that out to a
lot of people. That's the Simon Majumda Newsletter. We put
lots of recipes, lots of those things on there. And
then we have the podcast as well, which is a
food history podcast. We've got Eric Repair coming up next time. Yeah,
(26:56):
we've got Michael Ruhlman, who.
Speaker 1 (27:00):
Oh, Michael Rohman is someone who I've talked about on
the air before. Not only has worked on many books,
many many books with people like Thomas h Thomas Keller,
Thomas Keller and the like, but also has one of
my favorite books, which is Ratio. Wonderful book, fantastic book
(27:22):
to let you know if you see a chef being
able to just go I'll make cookies and they go up,
up up, it's because they understand ratios and flower to fat,
to all these things. And it's a brilliant book.
Speaker 3 (27:35):
And he talks about me is on plas where and
that's something that.
Speaker 1 (27:39):
I always tell everything in its place, right.
Speaker 3 (27:41):
Everything in its place.
Speaker 5 (27:42):
And once you start doing that, you're cooking gets so
much easier because you have everything in place, and then
you won't put well, you know, the Indians in first,
so and then the garlic and then the all of that.
And so he's going to be a great one. We've
got a Chap who's done this thing called the Whiskey
Bible who's coming up. Oh yeah, he's going to know
(28:03):
a rough bone. And so we've got all these amazing people.
And then I write my own essays. I'm writing one
on the history of biscuits and cookies at the moment,
which you think is just going to be an easy one,
but it's so fascinating when you read them. But we
always talk history whenever I'm on this show, and it
is it's a fantastic thing. If you have the biscuit
(28:25):
by Qui, so it's cooked twice and that's.
Speaker 3 (28:28):
How Yeah, the biscatti biscay is the.
Speaker 5 (28:31):
Same, and they're cooked in two ways, and that's how
you got hard tacked and things like that. And the
cookies it comes from Cake in.
Speaker 3 (28:40):
Holland, and I love it.
Speaker 5 (28:42):
It's just I sit there and I just go, this
is fantastic, and I sit looking at it and it's
I get so excitcted by me.
Speaker 1 (28:50):
Too, because it really is the path of culture. It's
the path of you know, culture is essentially we pop
out of our rabbit hole. We look around, what do
we have to eat, what do we have to clothe
ourselves with, and what do we have this for shelter, absolutely,
and then it grows from there into our tastes and
all of those things that gets passed on through sadly
a lot sometimes oftentimes war, but also you know, let's
(29:13):
just say there wasn't you know, brass instruments in Mexico
that came from Germany occupying and all, you know, And
it's same with the food and certain spices that go
from place to place.
Speaker 5 (29:23):
Chili is that they now think of as been Indian
or certainly from India.
Speaker 3 (29:29):
They come from.
Speaker 5 (29:29):
Mexico and they went to Portugal and then they were
brought over to India.
Speaker 1 (29:34):
Yeah, you think of Italy, you think of tomatoes, and
then you find out that tomatoes weren't there for a
while from Mexico.
Speaker 5 (29:42):
So it's a great for me in my globe. It's
one of the things that I just loved doing even
if there was no one listening. But thank you for
asking questions about my brain. And if anyone's listening, go
and support Oligon Nation. They're really great organization and anything
I can do to help, we'll do.
Speaker 1 (30:05):
That's awesome. Well, I'm glad you're around. Stick around. You're
gonna be hanging out with us off and on throughout
that show, and so go nowhere. All right, it's The
Fork Report live in Los Angeles today, out and about.
Oh thank you, thanks to all those that were basically
celebrating my birthday, even though it was on the twenty eighth.
Oh happy birthday. That's my mom sitting over there with
(30:27):
my wife and my boy. And I called her on
my birthday and told her thanks for having sex with
my dad and making me and her response was it
was my pleasure. So that's my mom. All right, Stick
around more to come. Go nowhere.
Speaker 4 (30:43):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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