December 13, 2025 • 32 mins
Morgan Runyon from The Old Place joins The Fork Report! The Old Place, combined with the Cornell Winery, offers a beautiful, memorable, and one-of-a-kind dining experience.
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Speaker 1 (00:00):
Hey, it's Niel Savedri. You're listening to KFI I Am
six forty, the fore Report on demand on the iHeartRadio
app Let me teach you had it? Let me teach
(00:25):
you who had it? Kind of me, Nathan, Let me
teach you who had it. It's a I love technology
and the fact that we don't have a smell o
radio right now is the biggest handicap this show has
(00:46):
ever had. I can talk you through things to the
best of my ability and give you sight, but giving
you the smell is often very difficult. K IF I
Am six forty. You're listening to the four All Things, Food,
Beverage and beyond. Every Saturday, we kind of shake off
the heaviness of the week, stuff going on in the news.
(01:07):
We all know what's going on, but this is a
safe have it. This is a sanctuary for us just
to celebrate food, the people that make it, the culture
behind it, cooking at home, going out to eat, making
a good cocktail, whatever it might be. And the holidays
are here, and we were trying to really shed some
(01:27):
light on unique places in southern California that are beyond
the norm. And one of the places I was just
sitting here talking with Morgan, and Morgan Runyon is our
guest today from the Old Place. And I said, not
only am I embarrassing, its first time he's on the
(01:49):
show and I got to shake his hand, but also
I've never been and I know everything there is to
know about this place, and still just have not had
that moment of saying let's go there. I can blame
it on my wife, but she doesn't need red me so.
But I will tell you this smells delicious. Welcome to
the forker Port.
Speaker 2 (02:09):
Thank you.
Speaker 1 (02:11):
It's a real pleasure bring that mike to you right
up close. We're an intimate show here.
Speaker 2 (02:17):
Well, this is my first time on the radio.
Speaker 1 (02:19):
Oh man, you know what it really is. It's a
treat for me and it's real honor to have you here.
Your family has, your father, Tom has left an indelible
mark on southern California and the food scene that is
without a doubt and indescribable, indescribable about the from events
(02:42):
to special dining experiences to just great honest food. I
just you know, it's it's you can't set out, you
don't sit in a boardroom and come up with this concept.
It comes from the heart in the family period. That's
the only place that could birth this. So tell us
(03:04):
a little bit about it.
Speaker 3 (03:05):
Well, fifty five years ago or so, my father decided
to open up a restaurant. He went out looking for
the worst location demographically and found the old Hanks Country
Store and Cornell Post Office. It's built in nineteen oh eight.
It served the homesteaders that lived behind Rancho Malibu, which
was still a cattle ranch at that time, and my
(03:28):
grandma had been living out.
Speaker 2 (03:29):
There, so he knew the area.
Speaker 3 (03:31):
My dad grew up in the run In Canyon, so
they've been around for a little while.
Speaker 1 (03:38):
And no relation though, right, Yeah it is.
Speaker 2 (03:41):
Yeah, it's my uncle Carmen, my dad. They used to
hunt up there.
Speaker 1 (03:44):
I wondered about that, and that was like one of
the first questions, Is it tight? Is that's the same
family name.
Speaker 3 (03:51):
Yeah, I mean my dad would be one hundred and
five now, Tom run In, and he remembered Hollywood with
avocado orchards.
Speaker 1 (03:59):
Oh my god, I can only imagine.
Speaker 3 (04:02):
Yeah, So, because Los Angeles really isn't that old. Yeah, right,
unless you have a Spanish name, Yeah, yeah.
Speaker 1 (04:10):
Exactly if you were here originally. Yeah, but that it
is funny to think about that. And even I mean,
we go back, you know a little over one hundred
years for Hollywood and Hollywood Land and the sign itself
for that part. But when you look, it was so desolate.
(04:36):
There was nothing around the old pictures. There's nothing better
than going through all those old pictures.
Speaker 2 (04:41):
Of la Yeah, yeah, it's pretty amazing.
Speaker 3 (04:43):
We actually have in the back we have a little
expresso truck that were on the weekends we serve expresso
out of it. And it came from a guy new
up the hill and he bought it from some guys
in the valley and have faded on the side door.
Speaker 2 (04:56):
It says J.
Speaker 3 (04:57):
Wilson and son Recida Hayram and that's from when there
was hay.
Speaker 2 (05:01):
In the valley.
Speaker 3 (05:02):
And this truck's only a nineteen forty nine and we've
built this little kind of gypsy wagon espresso truck on it.
But yeah, you know, our history hero is relatively new.
The old place has been a part of that for
a while.
Speaker 2 (05:15):
Yeah.
Speaker 1 (05:15):
No, no, hay in Resita. But you do get hey, no, okay,
I'm getting this ship the headshake from Kylaw. I thought
I was clean. It was a solid joke. So you know,
I wondered, But yeah, so do you do you call
it running or do you say my canyon?
Speaker 3 (05:36):
No, I mean, listen, we're very far removed. Yeah, that
was years ago and the name stuck. But yeah, I
mean I've taken my kids up there and gone for
a hike, but it's certainly not part of our family anymore.
Speaker 1 (05:50):
I mean, sure, the name, but to have that stamp
like Mulholland, yeah, like any of those you know, important
names at the birth of Los Angeles is pretty freaking cool.
Speaker 3 (06:09):
Yeah, no, it's it's quite an honor. And you know,
and you know, my dad kind of had a vision
with the old place. He wanted to recreate something of
his past or preserve it. And that's kind of what
we've done, you know, in getting into the restaurant, having
grown up in it with my sister, and I wasn't
the business I was planning on being in really, so
(06:31):
this was not well, I mean sleeping in the car
when you're a kid, You're like, I'm going to do
something else.
Speaker 2 (06:38):
But as my.
Speaker 3 (06:39):
Parents ran it and the end it was just the
two of them running. My dad was in his eighties
and it was a quirky restaurant, you know, everything for
forty years or two things on the menu steak and
clamps Sunday with steaks too.
Speaker 2 (06:50):
I brought some steaks to for you.
Speaker 1 (06:52):
This smell here, I mean seriously, been doing this for
quite some time. There's a lot of great smell and
stuff that has come through that door. This it took
like half a second because Caleb brought it in and
I was doing something on the computer, and it just
like a cartoon waved itself into my nose and I went,
(07:13):
holy hell, that is what like? That food is my favorite?
Just looking at this and I'm telling you this is
the stuff I love to eat well.
Speaker 3 (07:22):
And and what you're smelling is, you know, we cook
over a local oak. I've been cutting wood with my
dad since i was eight years old. And that's the flavor.
That's the flavor of region. You know, in Kentucky you
might have hickory or something. We have coastal red oak.
That's our flavor. And that's what flavors our food. And
it's it's it's not anything complicated, it's simple.
Speaker 1 (07:46):
But that's a seasoning and that's a that's a regional
local part. That's like you said, you remember as a kid.
Adding that to your food is I mean, nowadays you
can get anything shipped anywhere. You get Texic, Texas, post
oak and all these different things. But to have that regional,
(08:07):
you know, kind of going out in the backyard and
grabbing it and yeah.
Speaker 3 (08:11):
Well we've got a big pile of it, and I'm
always cutting it and splitting it and staying ahead of it.
Speaker 1 (08:16):
Looking at the website, the quote that you have here,
time is a bit wound backwards here. I love that
concept that it's like simpler times, simple meals that don't
hide under a thousand different ingredients.
Speaker 3 (08:35):
Well, it's also and the whole atmosphere is that is
that way. And people often ask me, they're like, well,
what's it like if I were to come to the restaurant.
Speaker 2 (08:43):
I'm like, well, it's kind.
Speaker 3 (08:45):
Of probably like you traveled out of state, but you're
going to sleep in your own bed, because it's it's
like you're.
Speaker 2 (08:53):
In the mountains. You know, there's wildlife around.
Speaker 3 (08:57):
You know, it's like you've kind of gone you're not
you've exited La, but you haven't really You're still with
in LA. And that's the beauty that we can provide.
And it's also, you know, a great benefit for us
that we've got this population base of Los Angeles.
Speaker 1 (09:13):
That is the one thing that we have that you
don't have anywhere else. You go to New York. Great,
they've got great food, all that stuff, but it's all
kind of on top of each other. You can, you know,
get to everything easily. We have these nooks and crannies
and make you feel like you're nowhere near home, but
you are. We come back, We're going to talk more.
(09:35):
This is just a fascinating story about a local family
embedding their roots throughout food and Los Angeles. And I
just I love the story and I'm thrilled to have
Morgan here. Morgan Runyon is with us, and we'll keep
(09:56):
talking about the old place. We'll talk about the menu,
will do some tasting. I know Kayla she heard tasting
and she started bouncing in her chair. We'll do some tasting.
We come back, So go nowhere. It's the Fork Report.
I'm Neil Savedra KFI AM six forty.
Speaker 4 (10:13):
You're listening to The Fork Report with Nilsavedra on demand
from KFI AM six forty.
Speaker 1 (10:20):
Your friendly neighborhood Fork Reporterer Neil Savedra just talking about food,
celebrating food on a beautiful Saturday during the holidays. Honkkah
starts tomorrow, and of course Christmas is coming up, and
we think about food and family and gathering together and
unique cool places here to get food, family owned and run.
(10:41):
And one of those place places is the Old Place
and you can find out more at Old Place Cornell
dot com. Old Place Cornell dot com. That's because of
the winery.
Speaker 3 (10:53):
The Cornell Yeah no, Cornell was interesting enough. When the
homesteaders originally moved out there, they decided they needed a
schoolhouse and someone wrote to Ezra Cornell of Cornell University
University and said, we need some you know, a syllabus
and some books, and so he donated them. And they're like, well,
(11:14):
we're going to name our little area after you. Oh wow, Yeah,
so's it's right up from Malbou Lake. It's off Canaan
in the Santa Monica Mountains, and it's you know, it's
like you step back in time.
Speaker 1 (11:28):
Holy smokes. So well, Morgan was filling you in on
that little story. I decided to take a little little
dip in this warm, brown, lovely meaty oniony. There's celery everything.
(11:51):
Tell us about this stew. This is absolutely heaven.
Speaker 3 (11:55):
So the stew the first forty years are a restaurant.
Two things on the menus take clams cash only that
was my parents. I'm really up the game. We've got
a full page and Stu was only on Sunday.
Speaker 2 (12:09):
We can do Stu every night.
Speaker 3 (12:12):
But Stu is just yeah, it's one of our original
and Stu is just such a comfort food, you know.
Speaker 2 (12:19):
It's like the one thing like my daughter, she's always just.
Speaker 3 (12:22):
Bring the stew home, and I'm like, well, what about
like our fish, specially when no bring the stew home.
Speaker 1 (12:27):
Yeah, it's and.
Speaker 3 (12:29):
The thing about Stu, Stu also gets better you bring
it home and you reheat it. It's not like a
lot of food, you know, degrades. Stu is just like
it keeps stewing people. Yeah, it's in the name, man,
it's Stu.
Speaker 1 (12:45):
It needs to stew. So people ask me that because
there's certain foods Chinese Italian, there's Stu. There's certain foods
that just get better because of that marriage that time
that just the longer they go on, the more of
those flavors and fuse with each other and kind of
(13:05):
make this whole other thing. Yeah, I could eat this
every day.
Speaker 3 (13:10):
Yeah, So, I mean, this stew is a big thing.
I mean, but really the heart and soul of our
restaurant is we've got a big oak fire that we're
throwing logs in and we're sizzling meat over and whether
you like a lean piece of meat, which would be
our sirloin or a ribi, which you know that fat
is going to start to caramelize or kind of melt
(13:32):
into your mouth.
Speaker 1 (13:33):
Youbbis are magic. Yeah.
Speaker 3 (13:34):
And then we also do a bone infla, so we
don't have a giant selection, but you don't you don't
need a lot either.
Speaker 1 (13:42):
Describe the bone infla because that's not served traditionally like that.
Speaker 3 (13:46):
Yeah, and the bone infla really is just you know,
how do you give a flay a little more? And
to me, the fla is, you know, it melts and everything.
But like the sirloin's got the most intense steak flavor,
the ribbi's got this melty fat and you gotta eat
delicious And when it's sizzling over oak and that fat's caramelized,
(14:07):
it's amazing, like you're you know, you're eating the fat
first and then the file at just putting the bone in.
It adds you know, it gives it a little deeper
flavor than just your traditional filet.
Speaker 1 (14:18):
Yeah. So if you see you know, a porterhouse or
a t bone or something, then you know where that
filet is nestled and and having that option is is
not one that you get very often. I don't hear that.
So what is uh, what is the experience if someone
(14:40):
hasn't been to the old place and they're going to
go for the first time, how do they do it right?
Speaker 2 (14:48):
Okay, that's a good question.
Speaker 3 (14:49):
First of all, you don't do it on a Monday,
Tuesday or Wednesday because we are closed hot tip.
Speaker 2 (14:56):
Yeah, that's a good one.
Speaker 1 (14:57):
Yeah, yeah, Otherwise you'll be chopping that woo.
Speaker 3 (15:00):
Be walking around the building and looking at the peacocks
running around and listening to the donkeys.
Speaker 1 (15:05):
Which is not a bad day, I would imagine, however,
if you're hungry.
Speaker 3 (15:09):
Yeah, So we're open Thursday through Sunday, Thursday, Friday and Saturday.
We're inside dining in the evenings Saturday and Sunday the
whole day, so we do breakfast and lunch, but that's outside.
We also have our little espresso truck going, and we're
a mountain destination. You know, we've got a lot of
(15:29):
people that come out Moholan underdrive. They're heading to the beach,
they're coming through or during the holiday season, we do
a lot of like kind of family gatherings because we're
a family rest and people want to bring someone to
an experience.
Speaker 1 (15:43):
Like we are.
Speaker 3 (15:44):
You know, we're still a living piece of history that
is functioning as a restaurant.
Speaker 1 (15:49):
How many people can you fit in there?
Speaker 3 (15:52):
We can fit about seventy five people inside, and then
we have outdoor seating, which is the daytime. And oddly enough,
like during COVID, like what we practice at the restaurant
is called social condensing inside.
Speaker 1 (16:07):
So that sounds like made up crap. We you know,
growing up poor in a Mexican family, we called it
the same thing because for seven kids in like a
two bedroom house or social condensing.
Speaker 3 (16:26):
But COVID allowed us to kind of sprawl outside, and
so now we do our daytime seating outside and it's
you know, we've got plenty of trees around, there's birds
running around, and.
Speaker 1 (16:35):
No, I love the fact that you have an inside
menu and an outside menu.
Speaker 3 (16:39):
Yeah, I mean, they're basically kind of the same thing.
There's some stuff that we don't go outside with. The
clams is another thing that we've always had. It just
doesn't travel as well as to go the whole presentation.
Speaker 1 (16:51):
Yeah, it's Can I steal you for a little bit
more time? Sure, because I'm really enjoying our conversation and
it's one of those weird times. It's almost like, you
know the place down the street that you have the
most access to or you want to talk, you don't
ever go in, and this is just the Old Place,
such a special place here in southern California, and shame
(17:14):
on us for it taking so long to have you here.
I'd really like to milk you for all your worth,
if that's okay, And we'll get into the food in
the menu when we return. Stick around talking with Morgan
Runyon from the Old Place a very special Just look
it up. Go to Old Placecornell dot com. Oldplacecornell dot com.
(17:34):
Just look at this place and you'll start to smell
the food that we have in front of us. That's stew.
That's like my mom's stew. To me, that's like that
thing that you know on a Sunday when she's making
that that makes me go all right, We'll be back
with more.
Speaker 4 (17:50):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (17:57):
I am your well Fed host, Neil Savadra. How do
you do a little extra well fed today too? Holy
smokes that, Stu. Good night, Irene talking with Morgan Runyon
from the Old Place. It is one of those places
that you will hear about. It is family run for generations.
(18:18):
It is a historical place. It's beautiful and the food
that we are eating today, just a sample, is just amazing.
So we're gonna tell. I asked him to stay a
little bit because I'm just enjoying the conversation and I
just think it's an honor to hang out with people
that have been consistent in doing something for the southern California.
(18:44):
And I don't care what it is. In this case,
it's food. But for families to continue to offer something
like this, it just blows me away. Old Place Cornell
dot com, Old Place Cornell dot com. Just go to
the website and you'll see and you used to reading
these menus and you can tell what's going on. So
break down the menu. It was simpler before you've added
(19:07):
you said you're prolific one page now to it.
Speaker 3 (19:12):
So, yeah, Well, for the first forty years of the
old place, my mom and dad running it.
Speaker 2 (19:17):
They started it.
Speaker 3 (19:19):
There were two things on the menu, steak and clams
Sunday with stakes too, and beer and wine cash only.
And I tried that when I kind of it wasn't
my intention to run the restaurant. I had another job.
I worked in the I was an art director for
(19:39):
TV commercials.
Speaker 2 (19:40):
Oh wow, made good money. Yeah. My wife is like,
what are you doing?
Speaker 1 (19:43):
You know, we can't live off clams man.
Speaker 3 (19:51):
But having grown up here in Los Angeles, there are
so many things in my life that have been fixed,
and I kind of realize that, oh, I have a
duty to kind of keep this institution going. It's a
historical institution going. And it took me about a year
(20:11):
into it or so to realize kind of what a
gift it was. And it's not a you know, restaurants
aren't great money making things, but they're great lifestyles and
they're incredible connections with people, and that's you know, and
that's the whole thing about eating in general.
Speaker 2 (20:28):
Anyways.
Speaker 3 (20:28):
It brings people together, It crosses divides and that's what
we do, you know, like we're just welcoming to everyone.
Speaker 1 (20:35):
The I like what you just said, because you know,
the Cooking Channel, food Network gives us impression that restaurants
are making money hand over fist and it's just not
the truth, and that everyone is the star chef, and
the fact is it is a working person's labor of
(20:57):
love and in the circumstances and it's work, and it's
a lot of freaking hours, you know, So we try
and get that across to let people know. This has
gone from the necessity of travel back in the day.
(21:18):
The first restaurants were inns and you were traveling from
place to place and it was just someone They didn't
have menus. This is what we're making tonight. Come in,
take a load off, and eat. And the place that
they are now to be in that hospitality place still
with that attitude is not easy to pull off. And
I'm going to tell you this steak sandwich that I
(21:39):
just been into is one of the best things I've
ever tasted. And normally I would say that I'm going
to go downstairs, find a stranger and slap them that's
how good it is. But I might punch them in
the neck. It's that good. A spinning heel kick to
the throat possibly, that's how good. That is absolutely amazing.
(22:04):
Well in its simplicity and those flavors, Wow.
Speaker 2 (22:09):
That's simple that you know.
Speaker 3 (22:11):
Just but now, yeah, a lot of that flavors. We
just were grilling meat over an open oak fire. We're
just checking logs and slapping steaks down with a little seasoning.
Speaker 1 (22:22):
But you can taste that in that steak. I can
taste that oak.
Speaker 2 (22:26):
Yeah.
Speaker 3 (22:27):
And you know, and I'm fortunate, you know when you
talk about people in culture, like, I'm fortunate all my
customers and my employees. You know, I have employees that
have been with me for over fifteen years now, a
large majority of them, and we all were We are
a family run thing, though a lot of us aren't
blood related.
Speaker 1 (22:47):
Oh yeah, no, family is. Your blood makes you a relative,
you know, love makes your family.
Speaker 2 (22:53):
There you go, yeah, well said, thank you, I'm going
to I'm going to steal that one.
Speaker 1 (22:57):
Well that's the reality. That is the absolute reality. You know,
every family starts that way. If the family starts blood related,
you've got a problem. That's not okay. It's been illegal
for years, so it has to start by saying, I
pick you, you pick me. I love you. We're family
(23:20):
and that's how it all starts. And let's face it,
there's some people in our bloodline we may not want
to hang out with, so it's a little bit of both.
My guest right now is Morgan Runyan, as we talk
about the Old Place and his family's life here, starting
with his father Tom and going through. We have one
more segment in this hour, and I want to steal
(23:42):
you for one more segment. Can we do that?
Speaker 2 (23:44):
Okay?
Speaker 1 (23:44):
All right? I'm just really enjoying the conversation and thoroughly
enjoying the food. I mean, sometimes people can bring in
good food and be a little bit of adult. It's
just so happens. You seem like a really great guy
and brought great food. Thank you, one of the odds.
All right, stick around, we'll talk more again. Check out
Oldplacecornell dot com. Oldplacecornell dot com.
Speaker 4 (24:08):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (24:16):
Neil Savader here with a Fork Report. Thanks for hanging out,
chatting and enjoying my conversation with Morgan Runyon from the
Old place family owned for fifty five years. You say
fifty five years, Wow, in an older building than that.
So it was nineteen nineteen eight.
Speaker 3 (24:33):
Hanks Country Store and the Cornell Post Office serve the
homesteaders that lived behind what was Rancho Malibu, which was
a cattle ranch.
Speaker 1 (24:42):
Wow. And what a cool what a cool vibe that
look everything to it again. Check out Oldplacecornell dot com.
Oldplacecornell dot com. I know many of you know about
this place, but it's this happens to me, and I
try and check out as many places as possible, but
(25:03):
it's hard when something's there, and especially when it's been
there for so long you assume it's always going to
be there and God willing it will. But go and
check these places out. So this sandwich in front of
me is a beast, an absolute beast. So walk us
through this as I take a little bite here.
Speaker 2 (25:24):
So that's our blt.
Speaker 3 (25:27):
And basically we slice our own bacon, Yeah you do,
and we call it steak in and it starts probably
about an inch thick, and then when it cooks down,
it's you know, well over, you know, half inch three cords.
It's a big slab of bacon, just with a sour dough, tomatoes,
(25:48):
lettuce and.
Speaker 2 (25:52):
A little aoly in there, and it's it is.
Speaker 3 (25:56):
It might not be the most healthy thing for you,
but it's gonna taste good.
Speaker 1 (26:01):
But you're gonna die happy. If I'm going to go,
I want this in my hand. Matter of fact, I
want them to bury me with it. That is fantastic. Wow.
You It's almost like the equivalent of I don't know,
six eight rashers of bacon in one you know.
Speaker 2 (26:23):
I know it's it's a ridiculous amount of bacon. It's
a pound.
Speaker 1 (26:26):
No, I'm saying, just in this one strip. So yeah,
so that's wow. Yeah, the smoke on that too. Yeah.
Speaker 3 (26:37):
I mean everything we do, I mean, the one thing
that I like to think that we do in all
of our food is we serve an honest portion. And
that is when you're like, for instance, when your steak
comes to you on your plate, you shouldn't really see
much of your plate.
Speaker 1 (26:54):
Understood a bit.
Speaker 3 (26:55):
You know, your steak will come if it's a rabbi,
it's covering it. And we got to put the back
bake potato kind of on top of the ribbi a bit,
and then you got the salad wedged into whereover else
you can do and then you dig around a bit and.
Speaker 2 (27:08):
Mix stuff, and it's process.
Speaker 3 (27:11):
And the sour cream that we make ourselves is starting
to melt all over the place. And it's yeah, maybe
not don't wear a white shirt.
Speaker 1 (27:21):
You wear something spotted. Yeah, something in the brown tones spotted.
I'm a big I'm a big black shirt guy. Yeah,
keep it safe. I like that. It's like, people, go, so,
you know, what's your technique in plating sugar. We don't plate,
We construct, you put up. We cover gapplete, we just
(27:43):
cover the plate.
Speaker 2 (27:44):
That's what we do.
Speaker 1 (27:45):
This is freaking insane, Miss Kayla. Look at they call
that bacon steaking. Look at that? How thick that is?
Go ahead, take goodbye to that. You don't have to
bite the one. I just you don't have to treat
yourself something extra right. And that's been sitting there. That
(28:10):
sitting there is better than ninety five percent of the
bacon that comes to you hot and ready. That is fent.
That is not a belt.
Speaker 2 (28:22):
It's just American.
Speaker 1 (28:23):
That's ld. That is serious. It's got to be fun
serving that to people for the first time.
Speaker 3 (28:35):
Yeah, I mean a lot of people, you know, when
it comes like, yeah, that's a lunch item.
Speaker 2 (28:38):
So it'll come with.
Speaker 3 (28:39):
Either side salad or our potato wedges, which are big
thick potatoes.
Speaker 1 (28:43):
You know why even a salad with that? I mean,
who you kidding, Let's tell you here's a salad. They
probably just stack it on with the rest of the
greens on there on the sandwitch and bite into it. God,
I gotta tell you, you guys are doing it right.
Speaker 2 (29:00):
Thank you.
Speaker 1 (29:00):
That is super cool. And and you said that it
wasn't where you were going. So you have an art background.
I always tell Kayless I said it on the show
many times before. In every book, you know, literature, religion,
all these things, the good ones are the ones that
are creating, and the bad ones are the ones that
are tearing down. It's just always the case, right, So
(29:24):
I love that you continue to create even though you're
not in the art direction anymore.
Speaker 3 (29:28):
Yeah, I mean the kind of the area around the
whole place is our family canvas. My dad and I
built the building that the winery's in next door. I
mean I built it. I was seventeen or so at
the time, and lifted every board in there in the eighties.
And I've continued to construct stuff on the property and
it's it's great and it's also a fault because then
(29:50):
I'm like repair guy of everything too.
Speaker 1 (29:53):
Yeah that's a curse. Yeah, that's a curse. Yeah. I
actually we called a plumber the other day and I'm like, okay,
do it because I'm like, I'll get to it. I'm like, no,
just do it. Oh yeah, yeah that is awesome. Though
it sounds like your your father Tom didn't let you
sleep in on Sundays shop would build this.
Speaker 3 (30:17):
Yeah, we worked, We definitely worked, but working was also
kind of how we bonded in a way.
Speaker 2 (30:24):
Yeah, it was.
Speaker 3 (30:24):
It was something that you know, we could and we
could work for long periods of time without even talking.
Speaker 2 (30:30):
It was just a rhythm of what we were doing something.
Speaker 1 (30:34):
But that that's the magic of a good relationship too.
Like I when my my son who just turned nine, Max,
and my wife Tracy, when they're in the house, I
can feel it even if I'm in my shop in
the backyard. If I'm in my shop working, I know
they're there. I can tell when they're not. There's something
about having that energy of the people you love around
(30:57):
you that I think is potent. Wow, I even hour.
I kept pulling them over and it still went quickly.
Morgan Runyon, Ladies and gentlemen from the Old Place, The
Old Place. You can find out more at Oldplacecornell dot
Comoldplace Cornell dot com. Check it out. The food is
just flawless. It's everything you hope and more. That smoke
(31:21):
on that bacon and I tasted it and everything a
little bit here, a little bit there, but that smoke
on that bacon is spectacular. That bacon alone, one rasher
of that bacon is a meal let alone. You've got
two of those on there, and it comes with bread
and that what's that green stuff with lettuce? Yeah, I've
(31:46):
heard about it gives color and then tomato on there
is just spectacular. Thanks for coming in and taking the
time and bringing food and your kindness. This gorgeous, hilarious
gift certificate that I'll take a picture and put on
the web as well. But thanks very much. I appreciate it.
What a pleasure to meet you. It's the Fork Report.
(32:07):
I'm Neil Suradra's stick around. We've got one more hour
to go. It's the top of the hour. So this
is KFI heard everywhere on the iHeartRadio app. You've been
listening to the Fork Report. You can always hear us
live on KFI AM six forty two to five pm
on Saturday, and anytime on demand on the iHeartRadio app.
Hey, it's Niel Savedri. You're listening to KFI I Am
six forty, the fore Report on demand on the iHeartRadio
app Let me teach you had it? Let me teach
(00:25):
you who had it? Kind of me, Nathan, Let me
teach you who had it. It's a I love technology
and the fact that we don't have a smell o
radio right now is the biggest handicap this show has
(00:46):
ever had. I can talk you through things to the
best of my ability and give you sight, but giving
you the smell is often very difficult. K IF I
Am six forty. You're listening to the four All Things, Food,
Beverage and beyond. Every Saturday, we kind of shake off
the heaviness of the week, stuff going on in the news.
(01:07):
We all know what's going on, but this is a
safe have it. This is a sanctuary for us just
to celebrate food, the people that make it, the culture
behind it, cooking at home, going out to eat, making
a good cocktail, whatever it might be. And the holidays
are here, and we were trying to really shed some
(01:27):
light on unique places in southern California that are beyond
the norm. And one of the places I was just
sitting here talking with Morgan, and Morgan Runyon is our
guest today from the Old Place. And I said, not
only am I embarrassing, its first time he's on the
(01:49):
show and I got to shake his hand, but also
I've never been and I know everything there is to
know about this place, and still just have not had
that moment of saying let's go there. I can blame
it on my wife, but she doesn't need red me so.
But I will tell you this smells delicious. Welcome to
the forker Port.
Speaker 2 (02:09):
Thank you.
Speaker 1 (02:11):
It's a real pleasure bring that mike to you right
up close. We're an intimate show here.
Speaker 2 (02:17):
Well, this is my first time on the radio.
Speaker 1 (02:19):
Oh man, you know what it really is. It's a
treat for me and it's real honor to have you here.
Your family has, your father, Tom has left an indelible
mark on southern California and the food scene that is
without a doubt and indescribable, indescribable about the from events
(02:42):
to special dining experiences to just great honest food. I
just you know, it's it's you can't set out, you
don't sit in a boardroom and come up with this concept.
It comes from the heart in the family period. That's
the only place that could birth this. So tell us
(03:04):
a little bit about it.
Speaker 3 (03:05):
Well, fifty five years ago or so, my father decided
to open up a restaurant. He went out looking for
the worst location demographically and found the old Hanks Country
Store and Cornell Post Office. It's built in nineteen oh eight.
It served the homesteaders that lived behind Rancho Malibu, which
was still a cattle ranch at that time, and my
(03:28):
grandma had been living out.
Speaker 2 (03:29):
There, so he knew the area.
Speaker 3 (03:31):
My dad grew up in the run In Canyon, so
they've been around for a little while.
Speaker 1 (03:38):
And no relation though, right, Yeah it is.
Speaker 2 (03:41):
Yeah, it's my uncle Carmen, my dad. They used to
hunt up there.
Speaker 1 (03:44):
I wondered about that, and that was like one of
the first questions, Is it tight? Is that's the same
family name.
Speaker 3 (03:51):
Yeah, I mean my dad would be one hundred and
five now, Tom run In, and he remembered Hollywood with
avocado orchards.
Speaker 1 (03:59):
Oh my god, I can only imagine.
Speaker 3 (04:02):
Yeah, So, because Los Angeles really isn't that old. Yeah, right,
unless you have a Spanish name, Yeah, yeah.
Speaker 1 (04:10):
Exactly if you were here originally. Yeah, but that it
is funny to think about that. And even I mean,
we go back, you know a little over one hundred
years for Hollywood and Hollywood Land and the sign itself
for that part. But when you look, it was so desolate.
(04:36):
There was nothing around the old pictures. There's nothing better
than going through all those old pictures.
Speaker 2 (04:41):
Of la Yeah, yeah, it's pretty amazing.
Speaker 3 (04:43):
We actually have in the back we have a little
expresso truck that were on the weekends we serve expresso
out of it. And it came from a guy new
up the hill and he bought it from some guys
in the valley and have faded on the side door.
Speaker 2 (04:56):
It says J.
Speaker 3 (04:57):
Wilson and son Recida Hayram and that's from when there
was hay.
Speaker 2 (05:01):
In the valley.
Speaker 3 (05:02):
And this truck's only a nineteen forty nine and we've
built this little kind of gypsy wagon espresso truck on it.
But yeah, you know, our history hero is relatively new.
The old place has been a part of that for
a while.
Speaker 2 (05:15):
Yeah.
Speaker 1 (05:15):
No, no, hay in Resita. But you do get hey, no, okay,
I'm getting this ship the headshake from Kylaw. I thought
I was clean. It was a solid joke. So you know,
I wondered, But yeah, so do you do you call
it running or do you say my canyon?
Speaker 3 (05:36):
No, I mean, listen, we're very far removed. Yeah, that
was years ago and the name stuck. But yeah, I
mean I've taken my kids up there and gone for
a hike, but it's certainly not part of our family anymore.
Speaker 1 (05:50):
I mean, sure, the name, but to have that stamp
like Mulholland, yeah, like any of those you know, important
names at the birth of Los Angeles is pretty freaking cool.
Speaker 3 (06:09):
Yeah, no, it's it's quite an honor. And you know,
and you know, my dad kind of had a vision
with the old place. He wanted to recreate something of
his past or preserve it. And that's kind of what
we've done, you know, in getting into the restaurant, having
grown up in it with my sister, and I wasn't
the business I was planning on being in really, so
(06:31):
this was not well, I mean sleeping in the car
when you're a kid, You're like, I'm going to do
something else.
Speaker 2 (06:38):
But as my.
Speaker 3 (06:39):
Parents ran it and the end it was just the
two of them running. My dad was in his eighties
and it was a quirky restaurant, you know, everything for
forty years or two things on the menu steak and
clamps Sunday with steaks too.
Speaker 2 (06:50):
I brought some steaks to for you.
Speaker 1 (06:52):
This smell here, I mean seriously, been doing this for
quite some time. There's a lot of great smell and
stuff that has come through that door. This it took
like half a second because Caleb brought it in and
I was doing something on the computer, and it just
like a cartoon waved itself into my nose and I went,
(07:13):
holy hell, that is what like? That food is my favorite?
Just looking at this and I'm telling you this is
the stuff I love to eat well.
Speaker 3 (07:22):
And and what you're smelling is, you know, we cook
over a local oak. I've been cutting wood with my
dad since i was eight years old. And that's the flavor.
That's the flavor of region. You know, in Kentucky you
might have hickory or something. We have coastal red oak.
That's our flavor. And that's what flavors our food. And
it's it's it's not anything complicated, it's simple.
Speaker 1 (07:46):
But that's a seasoning and that's a that's a regional
local part. That's like you said, you remember as a kid.
Adding that to your food is I mean, nowadays you
can get anything shipped anywhere. You get Texic, Texas, post
oak and all these different things. But to have that regional,
(08:07):
you know, kind of going out in the backyard and
grabbing it and yeah.
Speaker 3 (08:11):
Well we've got a big pile of it, and I'm
always cutting it and splitting it and staying ahead of it.
Speaker 1 (08:16):
Looking at the website, the quote that you have here,
time is a bit wound backwards here. I love that
concept that it's like simpler times, simple meals that don't
hide under a thousand different ingredients.
Speaker 3 (08:35):
Well, it's also and the whole atmosphere is that is
that way. And people often ask me, they're like, well,
what's it like if I were to come to the restaurant.
Speaker 2 (08:43):
I'm like, well, it's kind.
Speaker 3 (08:45):
Of probably like you traveled out of state, but you're
going to sleep in your own bed, because it's it's
like you're.
Speaker 2 (08:53):
In the mountains. You know, there's wildlife around.
Speaker 3 (08:57):
You know, it's like you've kind of gone you're not
you've exited La, but you haven't really You're still with
in LA. And that's the beauty that we can provide.
And it's also, you know, a great benefit for us
that we've got this population base of Los Angeles.
Speaker 1 (09:13):
That is the one thing that we have that you
don't have anywhere else. You go to New York. Great,
they've got great food, all that stuff, but it's all
kind of on top of each other. You can, you know,
get to everything easily. We have these nooks and crannies
and make you feel like you're nowhere near home, but
you are. We come back, We're going to talk more.
(09:35):
This is just a fascinating story about a local family
embedding their roots throughout food and Los Angeles. And I
just I love the story and I'm thrilled to have
Morgan here. Morgan Runyon is with us, and we'll keep
(09:56):
talking about the old place. We'll talk about the menu,
will do some tasting. I know Kayla she heard tasting
and she started bouncing in her chair. We'll do some tasting.
We come back, So go nowhere. It's the Fork Report.
I'm Neil Savedra KFI AM six forty.
Speaker 4 (10:13):
You're listening to The Fork Report with Nilsavedra on demand
from KFI AM six forty.
Speaker 1 (10:20):
Your friendly neighborhood Fork Reporterer Neil Savedra just talking about food,
celebrating food on a beautiful Saturday during the holidays. Honkkah
starts tomorrow, and of course Christmas is coming up, and
we think about food and family and gathering together and
unique cool places here to get food, family owned and run.
(10:41):
And one of those place places is the Old Place
and you can find out more at Old Place Cornell
dot com. Old Place Cornell dot com. That's because of
the winery.
Speaker 3 (10:53):
The Cornell Yeah no, Cornell was interesting enough. When the
homesteaders originally moved out there, they decided they needed a
schoolhouse and someone wrote to Ezra Cornell of Cornell University
University and said, we need some you know, a syllabus
and some books, and so he donated them. And they're like, well,
(11:14):
we're going to name our little area after you. Oh wow, Yeah,
so's it's right up from Malbou Lake. It's off Canaan
in the Santa Monica Mountains, and it's you know, it's
like you step back in time.
Speaker 1 (11:28):
Holy smokes. So well, Morgan was filling you in on
that little story. I decided to take a little little
dip in this warm, brown, lovely meaty oniony. There's celery everything.
(11:51):
Tell us about this stew. This is absolutely heaven.
Speaker 3 (11:55):
So the stew the first forty years are a restaurant.
Two things on the menus take clams cash only that
was my parents. I'm really up the game. We've got
a full page and Stu was only on Sunday.
Speaker 2 (12:09):
We can do Stu every night.
Speaker 3 (12:12):
But Stu is just yeah, it's one of our original
and Stu is just such a comfort food, you know.
Speaker 2 (12:19):
It's like the one thing like my daughter, she's always just.
Speaker 3 (12:22):
Bring the stew home, and I'm like, well, what about
like our fish, specially when no bring the stew home.
Speaker 1 (12:27):
Yeah, it's and.
Speaker 3 (12:29):
The thing about Stu, Stu also gets better you bring
it home and you reheat it. It's not like a
lot of food, you know, degrades. Stu is just like
it keeps stewing people. Yeah, it's in the name, man,
it's Stu.
Speaker 1 (12:45):
It needs to stew. So people ask me that because
there's certain foods Chinese Italian, there's Stu. There's certain foods
that just get better because of that marriage that time
that just the longer they go on, the more of
those flavors and fuse with each other and kind of
(13:05):
make this whole other thing. Yeah, I could eat this
every day.
Speaker 3 (13:10):
Yeah, So, I mean, this stew is a big thing.
I mean, but really the heart and soul of our
restaurant is we've got a big oak fire that we're
throwing logs in and we're sizzling meat over and whether
you like a lean piece of meat, which would be
our sirloin or a ribi, which you know that fat
is going to start to caramelize or kind of melt
(13:32):
into your mouth.
Speaker 1 (13:33):
Youbbis are magic. Yeah.
Speaker 3 (13:34):
And then we also do a bone infla, so we
don't have a giant selection, but you don't you don't
need a lot either.
Speaker 1 (13:42):
Describe the bone infla because that's not served traditionally like that.
Speaker 3 (13:46):
Yeah, and the bone infla really is just you know,
how do you give a flay a little more? And
to me, the fla is, you know, it melts and everything.
But like the sirloin's got the most intense steak flavor,
the ribbi's got this melty fat and you gotta eat
delicious And when it's sizzling over oak and that fat's caramelized,
(14:07):
it's amazing, like you're you know, you're eating the fat
first and then the file at just putting the bone in.
It adds you know, it gives it a little deeper
flavor than just your traditional filet.
Speaker 1 (14:18):
Yeah. So if you see you know, a porterhouse or
a t bone or something, then you know where that
filet is nestled and and having that option is is
not one that you get very often. I don't hear that.
So what is uh, what is the experience if someone
(14:40):
hasn't been to the old place and they're going to
go for the first time, how do they do it right?
Speaker 2 (14:48):
Okay, that's a good question.
Speaker 3 (14:49):
First of all, you don't do it on a Monday,
Tuesday or Wednesday because we are closed hot tip.
Speaker 2 (14:56):
Yeah, that's a good one.
Speaker 1 (14:57):
Yeah, yeah, Otherwise you'll be chopping that woo.
Speaker 3 (15:00):
Be walking around the building and looking at the peacocks
running around and listening to the donkeys.
Speaker 1 (15:05):
Which is not a bad day, I would imagine, however,
if you're hungry.
Speaker 3 (15:09):
Yeah, So we're open Thursday through Sunday, Thursday, Friday and Saturday.
We're inside dining in the evenings Saturday and Sunday the
whole day, so we do breakfast and lunch, but that's outside.
We also have our little espresso truck going, and we're
a mountain destination. You know, we've got a lot of
(15:29):
people that come out Moholan underdrive. They're heading to the beach,
they're coming through or during the holiday season, we do
a lot of like kind of family gatherings because we're
a family rest and people want to bring someone to
an experience.
Speaker 1 (15:43):
Like we are.
Speaker 3 (15:44):
You know, we're still a living piece of history that
is functioning as a restaurant.
Speaker 1 (15:49):
How many people can you fit in there?
Speaker 3 (15:52):
We can fit about seventy five people inside, and then
we have outdoor seating, which is the daytime. And oddly enough,
like during COVID, like what we practice at the restaurant
is called social condensing inside.
Speaker 1 (16:07):
So that sounds like made up crap. We you know,
growing up poor in a Mexican family, we called it
the same thing because for seven kids in like a
two bedroom house or social condensing.
Speaker 3 (16:26):
But COVID allowed us to kind of sprawl outside, and
so now we do our daytime seating outside and it's
you know, we've got plenty of trees around, there's birds
running around, and.
Speaker 1 (16:35):
No, I love the fact that you have an inside
menu and an outside menu.
Speaker 3 (16:39):
Yeah, I mean, they're basically kind of the same thing.
There's some stuff that we don't go outside with. The
clams is another thing that we've always had. It just
doesn't travel as well as to go the whole presentation.
Speaker 1 (16:51):
Yeah, it's Can I steal you for a little bit
more time? Sure, because I'm really enjoying our conversation and
it's one of those weird times. It's almost like, you
know the place down the street that you have the
most access to or you want to talk, you don't
ever go in, and this is just the Old Place,
such a special place here in southern California, and shame
(17:14):
on us for it taking so long to have you here.
I'd really like to milk you for all your worth,
if that's okay, And we'll get into the food in
the menu when we return. Stick around talking with Morgan
Runyon from the Old Place a very special Just look
it up. Go to Old Placecornell dot com. Oldplacecornell dot com.
(17:34):
Just look at this place and you'll start to smell
the food that we have in front of us. That's stew.
That's like my mom's stew. To me, that's like that
thing that you know on a Sunday when she's making
that that makes me go all right, We'll be back
with more.
Speaker 4 (17:50):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (17:57):
I am your well Fed host, Neil Savadra. How do
you do a little extra well fed today too? Holy
smokes that, Stu. Good night, Irene talking with Morgan Runyon
from the Old Place. It is one of those places
that you will hear about. It is family run for generations.
(18:18):
It is a historical place. It's beautiful and the food
that we are eating today, just a sample, is just amazing.
So we're gonna tell. I asked him to stay a
little bit because I'm just enjoying the conversation and I
just think it's an honor to hang out with people
that have been consistent in doing something for the southern California.
(18:44):
And I don't care what it is. In this case,
it's food. But for families to continue to offer something
like this, it just blows me away. Old Place Cornell
dot com, Old Place Cornell dot com. Just go to
the website and you'll see and you used to reading
these menus and you can tell what's going on. So
break down the menu. It was simpler before you've added
(19:07):
you said you're prolific one page now to it.
Speaker 3 (19:12):
So, yeah, Well, for the first forty years of the
old place, my mom and dad running it.
Speaker 2 (19:17):
They started it.
Speaker 3 (19:19):
There were two things on the menu, steak and clams
Sunday with stakes too, and beer and wine cash only.
And I tried that when I kind of it wasn't
my intention to run the restaurant. I had another job.
I worked in the I was an art director for
(19:39):
TV commercials.
Speaker 2 (19:40):
Oh wow, made good money. Yeah. My wife is like,
what are you doing?
Speaker 1 (19:43):
You know, we can't live off clams man.
Speaker 3 (19:51):
But having grown up here in Los Angeles, there are
so many things in my life that have been fixed,
and I kind of realize that, oh, I have a
duty to kind of keep this institution going. It's a
historical institution going. And it took me about a year
(20:11):
into it or so to realize kind of what a
gift it was. And it's not a you know, restaurants
aren't great money making things, but they're great lifestyles and
they're incredible connections with people, and that's you know, and
that's the whole thing about eating in general.
Speaker 2 (20:28):
Anyways.
Speaker 3 (20:28):
It brings people together, It crosses divides and that's what
we do, you know, like we're just welcoming to everyone.
Speaker 1 (20:35):
The I like what you just said, because you know,
the Cooking Channel, food Network gives us impression that restaurants
are making money hand over fist and it's just not
the truth, and that everyone is the star chef, and
the fact is it is a working person's labor of
(20:57):
love and in the circumstances and it's work, and it's
a lot of freaking hours, you know, So we try
and get that across to let people know. This has
gone from the necessity of travel back in the day.
(21:18):
The first restaurants were inns and you were traveling from
place to place and it was just someone They didn't
have menus. This is what we're making tonight. Come in,
take a load off, and eat. And the place that
they are now to be in that hospitality place still
with that attitude is not easy to pull off. And
I'm going to tell you this steak sandwich that I
(21:39):
just been into is one of the best things I've
ever tasted. And normally I would say that I'm going
to go downstairs, find a stranger and slap them that's
how good it is. But I might punch them in
the neck. It's that good. A spinning heel kick to
the throat possibly, that's how good. That is absolutely amazing.
(22:04):
Well in its simplicity and those flavors, Wow.
Speaker 2 (22:09):
That's simple that you know.
Speaker 3 (22:11):
Just but now, yeah, a lot of that flavors. We
just were grilling meat over an open oak fire. We're
just checking logs and slapping steaks down with a little seasoning.
Speaker 1 (22:22):
But you can taste that in that steak. I can
taste that oak.
Speaker 2 (22:26):
Yeah.
Speaker 3 (22:27):
And you know, and I'm fortunate, you know when you
talk about people in culture, like, I'm fortunate all my
customers and my employees. You know, I have employees that
have been with me for over fifteen years now, a
large majority of them, and we all were We are
a family run thing, though a lot of us aren't
blood related.
Speaker 1 (22:47):
Oh yeah, no, family is. Your blood makes you a relative,
you know, love makes your family.
Speaker 2 (22:53):
There you go, yeah, well said, thank you, I'm going
to I'm going to steal that one.
Speaker 1 (22:57):
Well that's the reality. That is the absolute reality. You know,
every family starts that way. If the family starts blood related,
you've got a problem. That's not okay. It's been illegal
for years, so it has to start by saying, I
pick you, you pick me. I love you. We're family
(23:20):
and that's how it all starts. And let's face it,
there's some people in our bloodline we may not want
to hang out with, so it's a little bit of both.
My guest right now is Morgan Runyan, as we talk
about the Old Place and his family's life here, starting
with his father Tom and going through. We have one
more segment in this hour, and I want to steal
(23:42):
you for one more segment. Can we do that?
Speaker 2 (23:44):
Okay?
Speaker 1 (23:44):
All right? I'm just really enjoying the conversation and thoroughly
enjoying the food. I mean, sometimes people can bring in
good food and be a little bit of adult. It's
just so happens. You seem like a really great guy
and brought great food. Thank you, one of the odds.
All right, stick around, we'll talk more again. Check out
Oldplacecornell dot com. Oldplacecornell dot com.
Speaker 4 (24:08):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (24:16):
Neil Savader here with a Fork Report. Thanks for hanging out,
chatting and enjoying my conversation with Morgan Runyon from the
Old place family owned for fifty five years. You say
fifty five years, Wow, in an older building than that.
So it was nineteen nineteen eight.
Speaker 3 (24:33):
Hanks Country Store and the Cornell Post Office serve the
homesteaders that lived behind what was Rancho Malibu, which was
a cattle ranch.
Speaker 1 (24:42):
Wow. And what a cool what a cool vibe that
look everything to it again. Check out Oldplacecornell dot com.
Oldplacecornell dot com. I know many of you know about
this place, but it's this happens to me, and I
try and check out as many places as possible, but
(25:03):
it's hard when something's there, and especially when it's been
there for so long you assume it's always going to
be there and God willing it will. But go and
check these places out. So this sandwich in front of
me is a beast, an absolute beast. So walk us
through this as I take a little bite here.
Speaker 2 (25:24):
So that's our blt.
Speaker 3 (25:27):
And basically we slice our own bacon, Yeah you do,
and we call it steak in and it starts probably
about an inch thick, and then when it cooks down,
it's you know, well over, you know, half inch three cords.
It's a big slab of bacon, just with a sour dough, tomatoes,
(25:48):
lettuce and.
Speaker 2 (25:52):
A little aoly in there, and it's it is.
Speaker 3 (25:56):
It might not be the most healthy thing for you,
but it's gonna taste good.
Speaker 1 (26:01):
But you're gonna die happy. If I'm going to go,
I want this in my hand. Matter of fact, I
want them to bury me with it. That is fantastic. Wow.
You It's almost like the equivalent of I don't know,
six eight rashers of bacon in one you know.
Speaker 2 (26:23):
I know it's it's a ridiculous amount of bacon. It's
a pound.
Speaker 1 (26:26):
No, I'm saying, just in this one strip. So yeah,
so that's wow. Yeah, the smoke on that too. Yeah.
Speaker 3 (26:37):
I mean everything we do, I mean, the one thing
that I like to think that we do in all
of our food is we serve an honest portion. And
that is when you're like, for instance, when your steak
comes to you on your plate, you shouldn't really see
much of your plate.
Speaker 1 (26:54):
Understood a bit.
Speaker 3 (26:55):
You know, your steak will come if it's a rabbi,
it's covering it. And we got to put the back
bake potato kind of on top of the ribbi a bit,
and then you got the salad wedged into whereover else
you can do and then you dig around a bit and.
Speaker 2 (27:08):
Mix stuff, and it's process.
Speaker 3 (27:11):
And the sour cream that we make ourselves is starting
to melt all over the place. And it's yeah, maybe
not don't wear a white shirt.
Speaker 1 (27:21):
You wear something spotted. Yeah, something in the brown tones spotted.
I'm a big I'm a big black shirt guy. Yeah,
keep it safe. I like that. It's like, people, go, so,
you know, what's your technique in plating sugar. We don't plate,
We construct, you put up. We cover gapplete, we just
(27:43):
cover the plate.
Speaker 2 (27:44):
That's what we do.
Speaker 1 (27:45):
This is freaking insane, Miss Kayla. Look at they call
that bacon steaking. Look at that? How thick that is?
Go ahead, take goodbye to that. You don't have to
bite the one. I just you don't have to treat
yourself something extra right. And that's been sitting there. That
(28:10):
sitting there is better than ninety five percent of the
bacon that comes to you hot and ready. That is fent.
That is not a belt.
Speaker 2 (28:22):
It's just American.
Speaker 1 (28:23):
That's ld. That is serious. It's got to be fun
serving that to people for the first time.
Speaker 3 (28:35):
Yeah, I mean a lot of people, you know, when
it comes like, yeah, that's a lunch item.
Speaker 2 (28:38):
So it'll come with.
Speaker 3 (28:39):
Either side salad or our potato wedges, which are big
thick potatoes.
Speaker 1 (28:43):
You know why even a salad with that? I mean,
who you kidding, Let's tell you here's a salad. They
probably just stack it on with the rest of the
greens on there on the sandwitch and bite into it. God,
I gotta tell you, you guys are doing it right.
Speaker 2 (29:00):
Thank you.
Speaker 1 (29:00):
That is super cool. And and you said that it
wasn't where you were going. So you have an art background.
I always tell Kayless I said it on the show
many times before. In every book, you know, literature, religion,
all these things, the good ones are the ones that
are creating, and the bad ones are the ones that
are tearing down. It's just always the case, right, So
(29:24):
I love that you continue to create even though you're
not in the art direction anymore.
Speaker 3 (29:28):
Yeah, I mean the kind of the area around the
whole place is our family canvas. My dad and I
built the building that the winery's in next door. I
mean I built it. I was seventeen or so at
the time, and lifted every board in there in the eighties.
And I've continued to construct stuff on the property and
it's it's great and it's also a fault because then
(29:50):
I'm like repair guy of everything too.
Speaker 1 (29:53):
Yeah that's a curse. Yeah, that's a curse. Yeah. I
actually we called a plumber the other day and I'm like, okay,
do it because I'm like, I'll get to it. I'm like, no,
just do it. Oh yeah, yeah that is awesome. Though
it sounds like your your father Tom didn't let you
sleep in on Sundays shop would build this.
Speaker 3 (30:17):
Yeah, we worked, We definitely worked, but working was also
kind of how we bonded in a way.
Speaker 2 (30:24):
Yeah, it was.
Speaker 3 (30:24):
It was something that you know, we could and we
could work for long periods of time without even talking.
Speaker 2 (30:30):
It was just a rhythm of what we were doing something.
Speaker 1 (30:34):
But that that's the magic of a good relationship too.
Like I when my my son who just turned nine, Max,
and my wife Tracy, when they're in the house, I
can feel it even if I'm in my shop in
the backyard. If I'm in my shop working, I know
they're there. I can tell when they're not. There's something
about having that energy of the people you love around
(30:57):
you that I think is potent. Wow, I even hour.
I kept pulling them over and it still went quickly.
Morgan Runyon, Ladies and gentlemen from the Old Place, The
Old Place. You can find out more at Oldplacecornell dot
Comoldplace Cornell dot com. Check it out. The food is
just flawless. It's everything you hope and more. That smoke
(31:21):
on that bacon and I tasted it and everything a
little bit here, a little bit there, but that smoke
on that bacon is spectacular. That bacon alone, one rasher
of that bacon is a meal let alone. You've got
two of those on there, and it comes with bread
and that what's that green stuff with lettuce? Yeah, I've
(31:46):
heard about it gives color and then tomato on there
is just spectacular. Thanks for coming in and taking the
time and bringing food and your kindness. This gorgeous, hilarious
gift certificate that I'll take a picture and put on
the web as well. But thanks very much. I appreciate it.
What a pleasure to meet you. It's the Fork Report.
(32:07):
I'm Neil Suradra's stick around. We've got one more hour
to go. It's the top of the hour. So this
is KFI heard everywhere on the iHeartRadio app. You've been
listening to the Fork Report. You can always hear us
live on KFI AM six forty two to five pm
on Saturday, and anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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