April 12, 2025 • 26 mins
Guest - Chef Noah Clark - The website is https://www.eatboxchicken.com/ and the instagram
https://www.instagram.com/eatboxchicken/
can't forget the TikTok- @EatBoxChicken
https://www.tiktok.com/@eatboxchicken1?_t=8neMhaTstj9&_r=1
https://www.instagram.com/eatboxchicken/
can't forget the TikTok- @EatBoxChicken
https://www.tiktok.com/@eatboxchicken1?_t=8neMhaTstj9&_r=1
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Happy Saturday to you. We just come together and I
don't know, just shove all the noise of the world
out for a little bit for three hours between two
and five to just celebrate food. You got Tiffany Hobbs
(00:21):
coming up at five, so stick around for that, and
we're just enjoying ourselves. Brian is here. Brian Olsen is
from the Bug Man. He's the CEO and president the
Big Cheese over there, and I invited him in. I said,
come in and be my guest taster. How's it so far? Incredible?
(00:43):
And Neil, thank you.
Speaker 2 (00:44):
I didn't know what to expect. This has been. It
doesn't suck expectations. It does not suck.
Speaker 1 (00:49):
Isn't that great? Which has been your favorite so far?
We're in Gelato and.
Speaker 2 (00:52):
Sorbet I would say, the orange sourdee?
Speaker 1 (00:58):
Yeah right, yeah, very everything is. Oh that coffee one
I just had coffee is good? And this what was
that first one with? Oh the Brulai there and yeah
it's these all are our wonderful flavors. I didn't try
the vanilla, which is one of my favorite. It's probably
(01:18):
my favorite flavor in life. Mm hmm. Spot on. You
can see the tiny specks in there. That's great. So
we're enjoying. As you can tell, we've had great food
on here today. We had buns and roses burgers earlier,
(01:42):
which is feels silly to call it a burger. It's
you know, it could feed a family of four, so
that was delicious. That was a hit. We had have
lefty gelato rhea in here and that's a hit now
the I haven't tried before. Our next guest who's coming
(02:06):
up in just a little bit is Chef Noah Chef
Noah Clark from Box Chicken, and we had him on.
I met him at an event last Mate was it
Last May or something I think, and was blown away
by his food. So we invited him on because we
(02:28):
thought it'd be nice for you to try because it's
one of our favorites as well. So you got a
couple of n ones that we tried together and then
one that we will enjoy that I've had before, and
we had them in a form of a taco. He
made these tacos but out of the chicken. Yeah, it was.
(02:48):
They He has some pretty spectacular food and his story
is great as well. So we're gonna invite chef Noah
Clark in from Box Chicken in a little bit. We'll
talk to him. But we're just savoring. We're having like
a palate cleanse between burgers and chicken with gelato. And
again this sorbet. You said it was so pure off
(03:12):
the air, and I agree with you that is that
the mandarin orange sorbet is so bright and fresh and
the combination. The interesting thing is that when you're working
with ice cream, and I had some great ice cream
yesterday from our very own Michael Monks. He and his
(03:34):
husband make ice cream at home and he brought a strawberry.
It was fantastic. And the thing with ice cream and
creating flavor is two things, strangely enough, that affect flavor
are high temperatures, something really really hot and something really
really cold. So it changes the way a tongue experience it.
(03:57):
That's why if something's too hot, you can't taste anything
kind of You just taste the heat. And that means
whether it's a capsation heat, you know, a chemical heat
that comes from a pepper or if it's actually temperature heat. Well,
when you freeze something, it changes away your mouth experiences too.
(04:19):
So oftentimes you have to up the flavors to a
certain degree because they're not they're not gonna dull, but
they'll play different on your tongue. And I've made ice
cream at the house many many times. My wife does
it a lot with my boy. But I wouldn't down
a path where I experimented a lot with different flavors.
And there were some flavors that when I did the base,
I'm like, this is great, and then once I froze it,
(04:42):
it tastes differently. After it it was subtle, it was
it tasted like vanilla ice cream with just a tiny
hint to that flavor instead of that flavor forward. So
being able to being able to figure out like how
much of something or an ingredient really is interesting because
(05:02):
you have to taste it once as the base and
then again once it's frozen. I see, Yeah, So it's
you know.
Speaker 2 (05:10):
The fact that that's why sometimes things taste so much
better when you go and get it.
Speaker 1 (05:14):
Yes, well, yeah, things could change. And you know, we
have chefs here that come in on the show and
if you've been listening for any length of time, you
know that. You know, chefs come from Orange County, they
come from Ventura, Santa Barbara, from all over the place.
And sometimes I can see that they get a little
nervous about something, and I said, listen, there's a difference
(05:36):
between bad food and good food that's traveled, and we
know the difference. We've eaten enough so I can tell
something like you get to learn like what it will
taste in its best state. And we make sure chefs
know that because you know, traveling and moving food, it's
a catering is a different business than cooking in the kitchen.
(05:58):
It really becomes how to manage and hold food and
at its peakness. But these flavors man unbelievable. Good for them,
Lefty gelataia and coming from Italy. A hot tip by
the way in Italy. When you go to Italy and
you're looking for good gelato, I prefer the ones with
(06:18):
the silver lids on top that you can't see the gelato,
because then they're not preparing them for esthetics, they're preparing
them for flavor. So oftentimes the ones that you see
and this is not across the board but this is
my general rule. The ones that you see have colors
in them or things to make them stand out, where
(06:39):
the ones with the lids on them tend to be
focused on the flavor and not not the esthetic of them.
So it's something that was taught to me by some
Italian friends. And when I started doing that and doing
taste tests, I found that, yeah, sure enough, how fun
The better gelato was the ones that weren't, uh, you know,
(07:01):
focused on that.
Speaker 2 (07:01):
Do you find a challenge a lot of different than
hair what we have in America?
Speaker 1 (07:05):
Well, no, if you're if if it's done right, you're
dealing with not only the ingredients, but how much air
is put put into the whipping or the making of it.
These things change the characteristics. That's why certain you know,
like this soorbet here, that texture is perfect, it's not icy,
(07:27):
it's not crunchy, it's smooth, it's so all these things.
But yeah, when you're in Italy, the one thing you
have that's different is you're in freaking Italy, right, So
that is going to change. You know, you're the emotional
rush that goes to being somewhere else. That does change
some things. But you know, but We've got the technology
(07:48):
and the ingredients now that you can bring all that here.
Speaker 3 (07:51):
You're listening to The Fork Report with Nilsavedra on demand
from KFI A M six forty.
Speaker 1 (07:58):
How do you do?
Speaker 2 (07:58):
Is?
Speaker 1 (07:58):
We are in our last hour before Tiffany comes aboard
at five. You know this is a young man we met.
Gosh was it back in May almost a year ago? Maybe?
Was that the event the Manhattan Beach? Yeah, food event?
But his name is Chef Noah Clark. Not only is
he a handsome bastard, which is a good reason to
(08:21):
hate him, but then on top of that, he's an
amazing chef. He has a smile that can light up
a room, and the energy and excitement passionate about his
food to match. But on top of that, his story
is one that everyone loved to hear. And when we
(08:42):
got to release as to some stuff that you guys
were doing, we thought, oh, this would be great if
you guys had time to pop on because I've got
my friend Brian Olsen from The Bugman here is our
guest taster, and I'm like, okay. So we had two
new ones that we hadn't tasted before that came. We
tasted them. This is one of our favorites from last
(09:02):
year and beyond, and you get to taste that today.
So bring us up to speed about your upbringing. The
two lovely ladies with you and give a recap of
your story.
Speaker 4 (09:15):
Yeah, so pretty much. I'm half black, half Japanese, so
I grew up in a blended household. Also too family household.
My mom and my aunt are the core women in
my life. Call my aunt Maggie my Yoda, and I'm
her Luke. She's kind of like you know, so she's
taught me pretty much everything I know about being in
a kitchen. I grew up in a kitchen at a
really young age, like eight years old. Wow, so very
(09:37):
familiar with all the recipes I had growing up that
we are serving to you guys today. And really it's
her all her. This is she created when you're eighteen, right,
eighteen years old? In Los Angeles ten years ago. Yeah,
we moved to Atlanta to open a restaurant when I
(09:58):
was young, and then we had a nice run there,
sold our steak in that company there, moved here to
open another concept with the very very similar menu. We
just knew we had a good product and we could
do it again here. So that's what brought me to La,
brought us back home because that's where they were born
and raised. So and here we are. Now. We got
to meet you a couple of months ago and I.
Speaker 1 (10:17):
Was just blown away. I mean this simply. You had
it in the form of a taco when we met,
and it was one of those bites that you're like,
Holy hell, that's something special. And you know, seeing the family,
I'm a sucker for families. I think that generational knowledge
is like a snowball. It gets bigger and better and
(10:39):
stronger through it, through the purity of it being passed down,
you know. So you you say you're black and knees
or are you?
Speaker 4 (10:50):
It's actually it right black? And I said a whole
lot black and these different because I.
Speaker 1 (10:55):
Didn't know if you were you know, je African American. Okay,
well I wasn't sure UH as a as a half
breed myself. I always joke about that too, and I'm like,
oh that's hot, says my white side, but yeah, but
it is in your case, having uh an African American
(11:17):
father brought in soul food options and a Japanese mother
brought in you know, Japanese options, And you know, I
remember growing up, uh, you know, having friends from different
cultures and backgrounds. When you go over to their house
for dinner or something, all of a sudden you'd eat.
You know. I had my first egg roll at a
friend's house and I'm like, holy hell, what is this? An?
(11:38):
How come I'm just tasting it now? You know, So
having you know, a family like that and bringing it
to this what what would you say? Why do it
in chicken form? What was the purpose? Why go towards chicken?
Speaker 2 (11:51):
Yeah?
Speaker 4 (11:51):
I was actually just talking to her about this earlier.
How I was. I didn't realize how spoiled I was
growing up because I ate her food my whole life.
And then and the first time I realized that it
was a little different, I went to a friend's house
and ate and I was like, what is this? Like
it was disgusting, to say the least. And I was like,
oh my gosh. It was like I was probably eighteen
(12:11):
the first time it happened. I was like, this is
I've been spoiled my whole life this We always had
people at our house eating and it was because of
what she was making. So I just didn't realize how
good we had it?
Speaker 1 (12:21):
Do you want to call out the parent?
Speaker 4 (12:24):
I have one specifica in my mind too. I'm not
gonna call him out.
Speaker 1 (12:28):
No, I don't mean to be rude, but this hamburger
needs an everything.
Speaker 4 (12:31):
Help some salt man, just in salt, you know.
Speaker 1 (12:35):
Salt our legs little yeah, Well, you know that's why
different cultures exist. All right, we come back. We're going
to taste some of the food. I'm excited for my
friend Brian here as our guest taste to try it
as well. But looking at it and just bringing back
memories of the of how much it stood out. So
we'll come back and talk more. The place you need
(12:57):
to go and you need to look at when it
comes to boy chicken is very simple. Eat box chicken
dot com, Eat box chicken dot com, Eat chicken dot com,
Eat box chicken dot See. Now now, now everybody's singing
that in their head. They get the earworm. All right,
(13:17):
so go nowhere.
Speaker 3 (13:18):
You're listening to the Fork Report with Nil Savedra on
demand from kf I am six forty.
Speaker 1 (13:24):
Howdy howdy howdy. You've got so much good things going
on right now. Then you've got Tiffany Hobbs bringing her insight.
I love listening listening to Tiffany if you haven't had
a chance to give her a listen, h smart lady
and a good teacher. Like the way she explains things
is very powerful. I like that. So stick around right now,
(13:47):
we are enjoying about to get into Box Chicken. They
brought their food. My buddy Brian Olsen, he's the CEO
and president of the Bug Man. You hear me talking
about them all the time. And I invited him in.
I say, come be a guest taster today, and I
think I heard the phone hit the ground and the
entire spin out. And so we've been having fun having
(14:07):
him here with us. Right, we've had some good stuff. Okay,
now it's an extra incredible right and not like your
typical fried chicken.
Speaker 2 (14:18):
No, it tastes incredibly fresh and it's not all battery.
Speaker 1 (14:26):
Yeah, you taste the chicken. It's it's wonderful. Thank you,
thank you. Have some of that Goat ranch, get some
of that on there. Yeah, it is, Uh, it is
something special. And we had Box Chicken on. We had
chef Noah Clark. Uh you know it says on his website,
and I think it's cool. The torch bearer, you know,
of the found the family. You have this legacy through
(14:49):
your auntie, through your mom and through your family. He
mixed race flavors. But you grew up, like you said, spoiled.
You were raised on great food until you were invited
to your name and you're like, why am I eating this?
And what is it? What? What's what's your goat to
(15:11):
when you have to center yourself? What's the food that
centers your reminds you of home and brings you back? Oh?
Speaker 4 (15:17):
Man, we call it poverty on rice. It's my childhood,
is what I grew up on. It's just ground beef
that is seasoned in tediyaki sauce on a bed of
rice with an over easy egg on top. And it's
like the perfect delicious, the perfect breakfast for me. So
it just hits every spot and it just reminds me
(15:40):
of my grandma most importantly, and just the trickle down effect.
Speaker 1 (15:45):
And was she had drunk because that sounds like doesn't
that sound good?
Speaker 4 (15:49):
Woman?
Speaker 5 (15:50):
Never drank anything in her life?
Speaker 4 (15:53):
Take a sip of beer? Turn bright red?
Speaker 5 (15:55):
The name does it translate well?
Speaker 4 (15:58):
But it just kind of in the family.
Speaker 1 (16:01):
Yeah, you know, I'll tell you though, but those are
the most memorable sometimes because they're simple and they speak
to your your stomach and your heart. It's like, this
is what I It doesn't have to be fancy, you know.
I love when my son, who's eight, asks for those
types of things. You know, Can I have a daddy dog? Yeah?
(16:25):
That's you know, that's a hot dog and a tortilla. Yeah, okay,
that's what a mixed breed eats. You know, like you know,
uh wavos conwenis agular or something. Yeah, those are the
things that, you know, that bring a smile to your face.
So what do you want people to know about what's
going on with you guys? How they could utilize get
(16:47):
in touch with your food? You know, I know you're catering.
That's huge. So tell us a little bit about box
Chicken and what's going on.
Speaker 4 (16:56):
Yeah, I mean we've been opened since July, but this
is kind of like our coming out part, I guess,
you know, just that we have a really good product
on our hands and we want everyone to try it
because it's delicious. Yeah, and if you want to order,
just eatbox chicken dot com. Like the song earlier, Yeah,
(17:17):
you know, yeah, it's our jingle. But you know, just
like through all the Uber eats platforms all that kind
of stuff too. If you're on the West side, just
give us a try. I really wouldn't be disappointed.
Speaker 1 (17:27):
No, it really is one of those things that I
have zero fear of someone, Yeah, tasting your food and
going it wasn't what it's used.
Speaker 4 (17:35):
Super rare. It does happen because you can't please everyone,
but it's super rare when it does. And I automatically
don't trust that person when they say they don't like it.
Speaker 1 (17:43):
You probably hate dogs and joy in extreme and yeah,
exactly go back to killing joy. Yeah, thank you delicious
cancer coming in here with all the hate. I am
having rice and potato salad, and I will tell you
(18:07):
I have never had rice and potato salad together like this.
I've never mixed them like great.
Speaker 4 (18:13):
Yes, and that potato salad I also grew up on that.
Speaker 1 (18:17):
Down potato salad is bomb straight there. It is absolutely
perfect in every way. Even the size of the potatoes.
You know how you.
Speaker 4 (18:26):
Have some texture to yeah, or.
Speaker 1 (18:29):
They're so big, the chunk is so big that halfway
through you go goodness, goodness, and halfway through you go
potato potatoes, potato with no with nothing on it, not
even potato, just straight just potato, unseasoned potato, unseasoned potatoes. Yeah,
it drives me nuts. I want I want that perfect mixture.
And you know, size of those things are important.
Speaker 5 (18:51):
That you guys have the perfect bytes going. But grab
a little bit of that salad.
Speaker 1 (18:56):
And what are you what are you saying? You're telling
me to eat a salad.
Speaker 5 (19:00):
A little salad.
Speaker 1 (19:03):
My mom and my wife are on the phone right now.
Some of that salad. So tell us a little bit
about this salad. I see that it's got the chicken
in there.
Speaker 5 (19:15):
This is Asian sesame tahini dressing. Oh my rom and
that will make you eat your salads. That will make
you eat salad with wable. It made a kid who
did not like salad like salad. Oh yeah, I was
that kid.
Speaker 1 (19:34):
Neil Brian, That boy was me. That is excellent. Now
so sesame tahini. So that's just a double punch sesame.
Yeah pretty much. Wow. Where's what? What's that heat?
Speaker 4 (19:53):
A little bit of the that was probably the spicy tender. Yeah,
little chicken on there. Oh, salad, you could eat it.
We have a side s out obviously, but it's really
good with chicken on it, like obviously, but.
Speaker 1 (20:05):
Wow, it's in here. Yeah wow.
Speaker 4 (20:10):
And just to counteract that side, I'm happy we have
a cookie as well.
Speaker 1 (20:13):
And what is this.
Speaker 4 (20:14):
This is our our MF cookie and it stands the cookie.
Speaker 1 (20:20):
Yeah, if you want me to get me thrown.
Speaker 4 (20:25):
Off, stands from my favorite cookie. Yes, that's the only
thing m F stands for. But it's actually my grandma's
original recipe, but we've kind of updated it since then,
so it kind of goes back to what you said before.
My siblings have they're great bakers, and they kind of
added a whole bunch of new stuff to it, Like
there's Mochi in it, there's me so in it, just
(20:48):
a lot of other flavors.
Speaker 1 (20:49):
Yeah.
Speaker 4 (20:50):
Wow, Grandma's cookie was a spot on.
Speaker 1 (20:53):
I said this last time you were on the show.
Just everything was excellent. You folks are adorable and I
love I mean that in the best way possible that
I just love when people are connected with one another,
and that's what family is. Sometimes their family we choose,
sometimes we're lucky enough to be born with them. But
ultimately all that love shows and the food here, so
(21:13):
check them out Box Chicken, eat box Chicken dot com,
eat box dot com, eat box chicken dot com. Check
them out, go see Chef Noah Clark's big o' smile
on there. And if you've got an event, I know
the holidays will be here sooner than you think. And
you're setting up something with work, whatever it is, a party,
(21:36):
I highly recommend what they do. All right, Well, stick
her out. We'll be back with more. 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. Wrapping
things up today, what a great show. Had a lot
of fun today. Excuse me because I'm eating during the breaks. Wow.
(21:58):
I don't normally do that in over ten years in
the show, but sometimes you know, yes, you swallow a
word or two because you're eating a fantastic salad from
Box Chicken. Brian is here with me, Brian Olsen, who
is the CEO and president of The Bugman, which you
hear me talk about. But you know, if you do
(22:19):
it right with your partnerships, you get connected with the
people that are doing the thing or making the product.
Or whatever it is, and that's how I prefer to
do it. So I asked Brian said, come on, just
come on and hang out. He's like, well, what am
I gonna do? What am I gonna say? I go,
You're gonna eat and you're gonna have fun. You're gonna
do the exact same thing I do. And so he's
(22:40):
been hanging out and TIFF's gonna she's here with us.
Now she's coming on. Tiffany's coming on at five. But
before we start chatting with Tiffany, what stood out? How
was your I came to your business and checked out everyone,
how they answer phones, how they connect all these things,
(23:00):
and I was fascinating. What do you learn about radio
and the food and the fork REPORTA Just what an
incredible afternoon, you know, thank you, my pleasure. Thank you.
You started out by saying how much you love learning.
I love learning myself.
Speaker 2 (23:13):
And to see Kayla and your your team and your
staff and how everybody's operating and what the behind the
scenes of what really makes Live live is incredible and
it's just been a joy watching you. It's been an
incredible treat to have all the tasty things that we
(23:33):
got to have fun.
Speaker 1 (23:35):
Hey today, that was fun. This was a good day,
good stack.
Speaker 2 (23:38):
Yeah. And like you said, a partnership is both ways,
it's it's it's something you know. I in the beginning
I said, I just let Neil do the commercials. I
don't tell you what to say. You just do them,
and that's live and that's authentic. And that's what I
love about KFI is that it's always been there for
me and it's been a great partnership through all these years.
Speaker 1 (23:57):
So thank you, oh, thank you. Yeah. Sometimes I say
stilly things. Sometimes I do a song, never a call.
Hey that thing you did, don't And most importantly out
of all this today, I hope that you learned this. Ah,
regeta Tegustina. It just it rolls off. That's what I
want you to learn. Ga, No, no, no, Well have
(24:22):
you come back now?
Speaker 3 (24:23):
Drinking?
Speaker 1 (24:25):
Drinking game? But you play it after you've been drinking, apparently, Tiffany,
what's going on?
Speaker 6 (24:30):
I don't know what Mike, I'm on? Am I on?
Does it matter?
Speaker 1 (24:33):
Well? Maybe move that one. I'll see which one is louder. Okay,
let's do that.
Speaker 6 (24:37):
That one sounds way better.
Speaker 7 (24:39):
Yeah, you know, I'm sitting next to a bona fide celebrity,
and I am just thrilled to be sitting next to
the bug man. I was telling he is, do you
see this with the hat and everything? I remember, like
I was telling you, Brian, I remember listening to your
commercials back in two thousand and five, just a world ago,
(24:59):
and I I remember thinking back then, I need bugs
because I need to hire this company.
Speaker 6 (25:04):
Unfortunately I didn't have any at the time, but I
always said.
Speaker 7 (25:07):
Oh, that's true, right, I'm sure, we're absolutely so I'm
really glad that you were here, and it's an honor
to meet you, oh man, and you came on a
great day with box Chicken.
Speaker 6 (25:22):
I started following him back at the Manhattan.
Speaker 1 (25:25):
Beach Food and Wine outside of the building.
Speaker 6 (25:28):
Not yet. The night is still young and they may
not have left yet, so there's still time.
Speaker 7 (25:33):
Let's get to what I'm talking about so I can
get down there and stop them a little bit.
Speaker 6 (25:36):
So today, of course, we're going to start with local news.
Speaker 7 (25:38):
We're going to look at what's going on with Palisades
High School students. Good news for them, bad news for
some la USD students. We'll get into the details a
little bit later. At five thirty. We have comedian and
entertainer Doug Starks coming on. He's associated with the world
famous coach House Concert Hall in San Juan Capistrano out
(26:02):
there in South Orange County and they are kicking off
their forty fifth anniversary celebration. It's a concert series starting
next weekend with Doug Starks, who is a fantastic performer.
He has a review that is all dedicated to Stevie Wonder,
so he'll be here today to talk about that and
what the coach House is going to be doing over
(26:24):
the next couple of months, and we'll be giving away
tickets to that event. It's going to be an amazing
event of which I am hosting.
Speaker 6 (26:30):
So that's not really awesome. Yeah, it's really cool, and
I'll get some good food out of that too.
Speaker 3 (26:34):
Hopefully you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Happy Saturday to you. We just come together and I
don't know, just shove all the noise of the world
out for a little bit for three hours between two
and five to just celebrate food. You got Tiffany Hobbs
(00:21):
coming up at five, so stick around for that, and
we're just enjoying ourselves. Brian is here. Brian Olsen is
from the Bug Man. He's the CEO and president the
Big Cheese over there, and I invited him in. I said,
come in and be my guest taster. How's it so far? Incredible?
(00:43):
And Neil, thank you.
Speaker 2 (00:44):
I didn't know what to expect. This has been. It
doesn't suck expectations. It does not suck.
Speaker 1 (00:49):
Isn't that great? Which has been your favorite so far?
We're in Gelato and.
Speaker 2 (00:52):
Sorbet I would say, the orange sourdee?
Speaker 1 (00:58):
Yeah right, yeah, very everything is. Oh that coffee one
I just had coffee is good? And this what was
that first one with? Oh the Brulai there and yeah
it's these all are our wonderful flavors. I didn't try
the vanilla, which is one of my favorite. It's probably
(01:18):
my favorite flavor in life. Mm hmm. Spot on. You
can see the tiny specks in there. That's great. So
we're enjoying. As you can tell, we've had great food
on here today. We had buns and roses burgers earlier,
(01:42):
which is feels silly to call it a burger. It's
you know, it could feed a family of four, so
that was delicious. That was a hit. We had have
lefty gelato rhea in here and that's a hit now
the I haven't tried before. Our next guest who's coming
(02:06):
up in just a little bit is Chef Noah Chef
Noah Clark from Box Chicken, and we had him on.
I met him at an event last Mate was it
Last May or something I think, and was blown away
by his food. So we invited him on because we
(02:28):
thought it'd be nice for you to try because it's
one of our favorites as well. So you got a
couple of n ones that we tried together and then
one that we will enjoy that I've had before, and
we had them in a form of a taco. He
made these tacos but out of the chicken. Yeah, it was.
(02:48):
They He has some pretty spectacular food and his story
is great as well. So we're gonna invite chef Noah
Clark in from Box Chicken in a little bit. We'll
talk to him. But we're just savoring. We're having like
a palate cleanse between burgers and chicken with gelato. And
again this sorbet. You said it was so pure off
(03:12):
the air, and I agree with you that is that
the mandarin orange sorbet is so bright and fresh and
the combination. The interesting thing is that when you're working
with ice cream, and I had some great ice cream
yesterday from our very own Michael Monks. He and his
(03:34):
husband make ice cream at home and he brought a strawberry.
It was fantastic. And the thing with ice cream and
creating flavor is two things, strangely enough, that affect flavor
are high temperatures, something really really hot and something really
really cold. So it changes the way a tongue experience it.
(03:57):
That's why if something's too hot, you can't taste anything
kind of You just taste the heat. And that means
whether it's a capsation heat, you know, a chemical heat
that comes from a pepper or if it's actually temperature heat. Well,
when you freeze something, it changes away your mouth experiences too.
(04:19):
So oftentimes you have to up the flavors to a
certain degree because they're not they're not gonna dull, but
they'll play different on your tongue. And I've made ice
cream at the house many many times. My wife does
it a lot with my boy. But I wouldn't down
a path where I experimented a lot with different flavors.
And there were some flavors that when I did the base,
I'm like, this is great, and then once I froze it,
(04:42):
it tastes differently. After it it was subtle, it was
it tasted like vanilla ice cream with just a tiny
hint to that flavor instead of that flavor forward. So
being able to being able to figure out like how
much of something or an ingredient really is interesting because
(05:02):
you have to taste it once as the base and
then again once it's frozen. I see, Yeah, So it's
you know.
Speaker 2 (05:10):
The fact that that's why sometimes things taste so much
better when you go and get it.
Speaker 1 (05:14):
Yes, well, yeah, things could change. And you know, we
have chefs here that come in on the show and
if you've been listening for any length of time, you
know that. You know, chefs come from Orange County, they
come from Ventura, Santa Barbara, from all over the place.
And sometimes I can see that they get a little
nervous about something, and I said, listen, there's a difference
(05:36):
between bad food and good food that's traveled, and we
know the difference. We've eaten enough so I can tell
something like you get to learn like what it will
taste in its best state. And we make sure chefs
know that because you know, traveling and moving food, it's
a catering is a different business than cooking in the kitchen.
(05:58):
It really becomes how to manage and hold food and
at its peakness. But these flavors man unbelievable. Good for them,
Lefty gelataia and coming from Italy. A hot tip by
the way in Italy. When you go to Italy and
you're looking for good gelato, I prefer the ones with
(06:18):
the silver lids on top that you can't see the gelato,
because then they're not preparing them for esthetics, they're preparing
them for flavor. So oftentimes the ones that you see
and this is not across the board but this is
my general rule. The ones that you see have colors
in them or things to make them stand out, where
(06:39):
the ones with the lids on them tend to be
focused on the flavor and not not the esthetic of them.
So it's something that was taught to me by some
Italian friends. And when I started doing that and doing
taste tests, I found that, yeah, sure enough, how fun
The better gelato was the ones that weren't, uh, you know,
(07:01):
focused on that.
Speaker 2 (07:01):
Do you find a challenge a lot of different than
hair what we have in America?
Speaker 1 (07:05):
Well, no, if you're if if it's done right, you're
dealing with not only the ingredients, but how much air
is put put into the whipping or the making of it.
These things change the characteristics. That's why certain you know,
like this soorbet here, that texture is perfect, it's not icy,
(07:27):
it's not crunchy, it's smooth, it's so all these things.
But yeah, when you're in Italy, the one thing you
have that's different is you're in freaking Italy, right, So
that is going to change. You know, you're the emotional
rush that goes to being somewhere else. That does change
some things. But you know, but We've got the technology
(07:48):
and the ingredients now that you can bring all that here.
Speaker 3 (07:51):
You're listening to The Fork Report with Nilsavedra on demand
from KFI A M six forty.
Speaker 1 (07:58):
How do you do?
Speaker 2 (07:58):
Is?
Speaker 1 (07:58):
We are in our last hour before Tiffany comes aboard
at five. You know this is a young man we met.
Gosh was it back in May almost a year ago? Maybe?
Was that the event the Manhattan Beach? Yeah, food event?
But his name is Chef Noah Clark. Not only is
he a handsome bastard, which is a good reason to
(08:21):
hate him, but then on top of that, he's an
amazing chef. He has a smile that can light up
a room, and the energy and excitement passionate about his
food to match. But on top of that, his story
is one that everyone loved to hear. And when we
(08:42):
got to release as to some stuff that you guys
were doing, we thought, oh, this would be great if
you guys had time to pop on because I've got
my friend Brian Olsen from The Bugman here is our
guest taster, and I'm like, okay. So we had two
new ones that we hadn't tasted before that came. We
tasted them. This is one of our favorites from last
(09:02):
year and beyond, and you get to taste that today.
So bring us up to speed about your upbringing. The
two lovely ladies with you and give a recap of
your story.
Speaker 4 (09:15):
Yeah, so pretty much. I'm half black, half Japanese, so
I grew up in a blended household. Also too family household.
My mom and my aunt are the core women in
my life. Call my aunt Maggie my Yoda, and I'm
her Luke. She's kind of like you know, so she's
taught me pretty much everything I know about being in
a kitchen. I grew up in a kitchen at a
really young age, like eight years old. Wow, so very
(09:37):
familiar with all the recipes I had growing up that
we are serving to you guys today. And really it's
her all her. This is she created when you're eighteen, right,
eighteen years old? In Los Angeles ten years ago. Yeah,
we moved to Atlanta to open a restaurant when I
(09:58):
was young, and then we had a nice run there,
sold our steak in that company there, moved here to
open another concept with the very very similar menu. We
just knew we had a good product and we could
do it again here. So that's what brought me to La,
brought us back home because that's where they were born
and raised. So and here we are. Now. We got
to meet you a couple of months ago and I.
Speaker 1 (10:17):
Was just blown away. I mean this simply. You had
it in the form of a taco when we met,
and it was one of those bites that you're like,
Holy hell, that's something special. And you know, seeing the family,
I'm a sucker for families. I think that generational knowledge
is like a snowball. It gets bigger and better and
(10:39):
stronger through it, through the purity of it being passed down,
you know. So you you say you're black and knees
or are you?
Speaker 4 (10:50):
It's actually it right black? And I said a whole
lot black and these different because I.
Speaker 1 (10:55):
Didn't know if you were you know, je African American. Okay,
well I wasn't sure UH as a as a half
breed myself. I always joke about that too, and I'm like,
oh that's hot, says my white side, but yeah, but
it is in your case, having uh an African American
(11:17):
father brought in soul food options and a Japanese mother
brought in you know, Japanese options, And you know, I
remember growing up, uh, you know, having friends from different
cultures and backgrounds. When you go over to their house
for dinner or something, all of a sudden you'd eat.
You know. I had my first egg roll at a
friend's house and I'm like, holy hell, what is this? An?
(11:38):
How come I'm just tasting it now? You know, So
having you know, a family like that and bringing it
to this what what would you say? Why do it
in chicken form? What was the purpose? Why go towards chicken?
Speaker 2 (11:51):
Yeah?
Speaker 4 (11:51):
I was actually just talking to her about this earlier.
How I was. I didn't realize how spoiled I was
growing up because I ate her food my whole life.
And then and the first time I realized that it
was a little different, I went to a friend's house
and ate and I was like, what is this? Like
it was disgusting, to say the least. And I was like,
oh my gosh. It was like I was probably eighteen
(12:11):
the first time it happened. I was like, this is
I've been spoiled my whole life this We always had
people at our house eating and it was because of
what she was making. So I just didn't realize how
good we had it?
Speaker 1 (12:21):
Do you want to call out the parent?
Speaker 4 (12:24):
I have one specifica in my mind too. I'm not
gonna call him out.
Speaker 1 (12:28):
No, I don't mean to be rude, but this hamburger
needs an everything.
Speaker 4 (12:31):
Help some salt man, just in salt, you know.
Speaker 1 (12:35):
Salt our legs little yeah, Well, you know that's why
different cultures exist. All right, we come back. We're going
to taste some of the food. I'm excited for my
friend Brian here as our guest taste to try it
as well. But looking at it and just bringing back
memories of the of how much it stood out. So
we'll come back and talk more. The place you need
(12:57):
to go and you need to look at when it
comes to boy chicken is very simple. Eat box chicken
dot com, Eat box chicken dot com, Eat chicken dot com,
Eat box chicken dot See. Now now, now everybody's singing
that in their head. They get the earworm. All right,
(13:17):
so go nowhere.
Speaker 3 (13:18):
You're listening to the Fork Report with Nil Savedra on
demand from kf I am six forty.
Speaker 1 (13:24):
Howdy howdy howdy. You've got so much good things going
on right now. Then you've got Tiffany Hobbs bringing her insight.
I love listening listening to Tiffany if you haven't had
a chance to give her a listen, h smart lady
and a good teacher. Like the way she explains things
is very powerful. I like that. So stick around right now,
(13:47):
we are enjoying about to get into Box Chicken. They
brought their food. My buddy Brian Olsen, he's the CEO
and president of the Bug Man. You hear me talking
about them all the time. And I invited him in.
I say, come be a guest taster today, and I
think I heard the phone hit the ground and the
entire spin out. And so we've been having fun having
(14:07):
him here with us. Right, we've had some good stuff. Okay,
now it's an extra incredible right and not like your
typical fried chicken.
Speaker 2 (14:18):
No, it tastes incredibly fresh and it's not all battery.
Speaker 1 (14:26):
Yeah, you taste the chicken. It's it's wonderful. Thank you,
thank you. Have some of that Goat ranch, get some
of that on there. Yeah, it is, Uh, it is
something special. And we had Box Chicken on. We had
chef Noah Clark. Uh you know it says on his website,
and I think it's cool. The torch bearer, you know,
of the found the family. You have this legacy through
(14:49):
your auntie, through your mom and through your family. He
mixed race flavors. But you grew up, like you said, spoiled.
You were raised on great food until you were invited
to your name and you're like, why am I eating this?
And what is it? What? What's what's your goat to
(15:11):
when you have to center yourself? What's the food that
centers your reminds you of home and brings you back? Oh?
Speaker 4 (15:17):
Man, we call it poverty on rice. It's my childhood,
is what I grew up on. It's just ground beef
that is seasoned in tediyaki sauce on a bed of
rice with an over easy egg on top. And it's
like the perfect delicious, the perfect breakfast for me. So
it just hits every spot and it just reminds me
(15:40):
of my grandma most importantly, and just the trickle down effect.
Speaker 1 (15:45):
And was she had drunk because that sounds like doesn't
that sound good?
Speaker 4 (15:49):
Woman?
Speaker 5 (15:50):
Never drank anything in her life?
Speaker 4 (15:53):
Take a sip of beer? Turn bright red?
Speaker 5 (15:55):
The name does it translate well?
Speaker 4 (15:58):
But it just kind of in the family.
Speaker 1 (16:01):
Yeah, you know, I'll tell you though, but those are
the most memorable sometimes because they're simple and they speak
to your your stomach and your heart. It's like, this
is what I It doesn't have to be fancy, you know.
I love when my son, who's eight, asks for those
types of things. You know, Can I have a daddy dog? Yeah?
(16:25):
That's you know, that's a hot dog and a tortilla. Yeah, okay,
that's what a mixed breed eats. You know, like you know,
uh wavos conwenis agular or something. Yeah, those are the
things that, you know, that bring a smile to your face.
So what do you want people to know about what's
going on with you guys? How they could utilize get
(16:47):
in touch with your food? You know, I know you're catering.
That's huge. So tell us a little bit about box
Chicken and what's going on.
Speaker 4 (16:56):
Yeah, I mean we've been opened since July, but this
is kind of like our coming out part, I guess,
you know, just that we have a really good product
on our hands and we want everyone to try it
because it's delicious. Yeah, and if you want to order,
just eatbox chicken dot com. Like the song earlier, Yeah,
(17:17):
you know, yeah, it's our jingle. But you know, just
like through all the Uber eats platforms all that kind
of stuff too. If you're on the West side, just
give us a try. I really wouldn't be disappointed.
Speaker 1 (17:27):
No, it really is one of those things that I
have zero fear of someone, Yeah, tasting your food and
going it wasn't what it's used.
Speaker 4 (17:35):
Super rare. It does happen because you can't please everyone,
but it's super rare when it does. And I automatically
don't trust that person when they say they don't like it.
Speaker 1 (17:43):
You probably hate dogs and joy in extreme and yeah,
exactly go back to killing joy. Yeah, thank you delicious
cancer coming in here with all the hate. I am
having rice and potato salad, and I will tell you
(18:07):
I have never had rice and potato salad together like this.
I've never mixed them like great.
Speaker 4 (18:13):
Yes, and that potato salad I also grew up on that.
Speaker 1 (18:17):
Down potato salad is bomb straight there. It is absolutely
perfect in every way. Even the size of the potatoes.
You know how you.
Speaker 4 (18:26):
Have some texture to yeah, or.
Speaker 1 (18:29):
They're so big, the chunk is so big that halfway
through you go goodness, goodness, and halfway through you go
potato potatoes, potato with no with nothing on it, not
even potato, just straight just potato, unseasoned potato, unseasoned potatoes. Yeah,
it drives me nuts. I want I want that perfect mixture.
And you know, size of those things are important.
Speaker 5 (18:51):
That you guys have the perfect bytes going. But grab
a little bit of that salad.
Speaker 1 (18:56):
And what are you what are you saying? You're telling
me to eat a salad.
Speaker 5 (19:00):
A little salad.
Speaker 1 (19:03):
My mom and my wife are on the phone right now.
Some of that salad. So tell us a little bit
about this salad. I see that it's got the chicken
in there.
Speaker 5 (19:15):
This is Asian sesame tahini dressing. Oh my rom and
that will make you eat your salads. That will make
you eat salad with wable. It made a kid who
did not like salad like salad. Oh yeah, I was
that kid.
Speaker 1 (19:34):
Neil Brian, That boy was me. That is excellent. Now
so sesame tahini. So that's just a double punch sesame.
Yeah pretty much. Wow. Where's what? What's that heat?
Speaker 4 (19:53):
A little bit of the that was probably the spicy tender. Yeah,
little chicken on there. Oh, salad, you could eat it.
We have a side s out obviously, but it's really
good with chicken on it, like obviously, but.
Speaker 1 (20:05):
Wow, it's in here. Yeah wow.
Speaker 4 (20:10):
And just to counteract that side, I'm happy we have
a cookie as well.
Speaker 1 (20:13):
And what is this.
Speaker 4 (20:14):
This is our our MF cookie and it stands the cookie.
Speaker 1 (20:20):
Yeah, if you want me to get me thrown.
Speaker 4 (20:25):
Off, stands from my favorite cookie. Yes, that's the only
thing m F stands for. But it's actually my grandma's
original recipe, but we've kind of updated it since then,
so it kind of goes back to what you said before.
My siblings have they're great bakers, and they kind of
added a whole bunch of new stuff to it, Like
there's Mochi in it, there's me so in it, just
(20:48):
a lot of other flavors.
Speaker 1 (20:49):
Yeah.
Speaker 4 (20:50):
Wow, Grandma's cookie was a spot on.
Speaker 1 (20:53):
I said this last time you were on the show.
Just everything was excellent. You folks are adorable and I
love I mean that in the best way possible that
I just love when people are connected with one another,
and that's what family is. Sometimes their family we choose,
sometimes we're lucky enough to be born with them. But
ultimately all that love shows and the food here, so
(21:13):
check them out Box Chicken, eat box Chicken dot com,
eat box dot com, eat box chicken dot com. Check
them out, go see Chef Noah Clark's big o' smile
on there. And if you've got an event, I know
the holidays will be here sooner than you think. And
you're setting up something with work, whatever it is, a party,
(21:36):
I highly recommend what they do. All right, Well, stick
her out. We'll be back with more. 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. Wrapping
things up today, what a great show. Had a lot
of fun today. Excuse me because I'm eating during the breaks. Wow.
(21:58):
I don't normally do that in over ten years in
the show, but sometimes you know, yes, you swallow a
word or two because you're eating a fantastic salad from
Box Chicken. Brian is here with me, Brian Olsen, who
is the CEO and president of The Bugman, which you
hear me talk about. But you know, if you do
(22:19):
it right with your partnerships, you get connected with the
people that are doing the thing or making the product.
Or whatever it is, and that's how I prefer to
do it. So I asked Brian said, come on, just
come on and hang out. He's like, well, what am
I gonna do? What am I gonna say? I go,
You're gonna eat and you're gonna have fun. You're gonna
do the exact same thing I do. And so he's
(22:40):
been hanging out and TIFF's gonna she's here with us.
Now she's coming on. Tiffany's coming on at five. But
before we start chatting with Tiffany, what stood out? How
was your I came to your business and checked out everyone,
how they answer phones, how they connect all these things,
(23:00):
and I was fascinating. What do you learn about radio
and the food and the fork REPORTA Just what an
incredible afternoon, you know, thank you, my pleasure. Thank you.
You started out by saying how much you love learning.
I love learning myself.
Speaker 2 (23:13):
And to see Kayla and your your team and your
staff and how everybody's operating and what the behind the
scenes of what really makes Live live is incredible and
it's just been a joy watching you. It's been an
incredible treat to have all the tasty things that we
(23:33):
got to have fun.
Speaker 1 (23:35):
Hey today, that was fun. This was a good day,
good stack.
Speaker 2 (23:38):
Yeah. And like you said, a partnership is both ways,
it's it's it's something you know. I in the beginning
I said, I just let Neil do the commercials. I
don't tell you what to say. You just do them,
and that's live and that's authentic. And that's what I
love about KFI is that it's always been there for
me and it's been a great partnership through all these years.
Speaker 1 (23:57):
So thank you, oh, thank you. Yeah. Sometimes I say
stilly things. Sometimes I do a song, never a call.
Hey that thing you did, don't And most importantly out
of all this today, I hope that you learned this. Ah,
regeta Tegustina. It just it rolls off. That's what I
want you to learn. Ga, No, no, no, Well have
(24:22):
you come back now?
Speaker 3 (24:23):
Drinking?
Speaker 1 (24:25):
Drinking game? But you play it after you've been drinking, apparently, Tiffany,
what's going on?
Speaker 6 (24:30):
I don't know what Mike, I'm on? Am I on?
Does it matter?
Speaker 1 (24:33):
Well? Maybe move that one. I'll see which one is louder. Okay,
let's do that.
Speaker 6 (24:37):
That one sounds way better.
Speaker 7 (24:39):
Yeah, you know, I'm sitting next to a bona fide celebrity,
and I am just thrilled to be sitting next to
the bug man. I was telling he is, do you
see this with the hat and everything? I remember, like
I was telling you, Brian, I remember listening to your
commercials back in two thousand and five, just a world ago,
(24:59):
and I I remember thinking back then, I need bugs
because I need to hire this company.
Speaker 6 (25:04):
Unfortunately I didn't have any at the time, but I
always said.
Speaker 7 (25:07):
Oh, that's true, right, I'm sure, we're absolutely so I'm
really glad that you were here, and it's an honor
to meet you, oh man, and you came on a
great day with box Chicken.
Speaker 6 (25:22):
I started following him back at the Manhattan.
Speaker 1 (25:25):
Beach Food and Wine outside of the building.
Speaker 6 (25:28):
Not yet. The night is still young and they may
not have left yet, so there's still time.
Speaker 7 (25:33):
Let's get to what I'm talking about so I can
get down there and stop them a little bit.
Speaker 6 (25:36):
So today, of course, we're going to start with local news.
Speaker 7 (25:38):
We're going to look at what's going on with Palisades
High School students. Good news for them, bad news for
some la USD students. We'll get into the details a
little bit later. At five thirty. We have comedian and
entertainer Doug Starks coming on. He's associated with the world
famous coach House Concert Hall in San Juan Capistrano out
(26:02):
there in South Orange County and they are kicking off
their forty fifth anniversary celebration. It's a concert series starting
next weekend with Doug Starks, who is a fantastic performer.
He has a review that is all dedicated to Stevie Wonder,
so he'll be here today to talk about that and
what the coach House is going to be doing over
(26:24):
the next couple of months, and we'll be giving away
tickets to that event. It's going to be an amazing
event of which I am hosting.
Speaker 6 (26:30):
So that's not really awesome. Yeah, it's really cool, and
I'll get some good food out of that too.
Speaker 3 (26:34):
Hopefully 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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