March 1, 2025 • 33 mins
Technique of the Week – LIVE from Fanny’s Academy museum facts//Famous Food Scenes. Technique of the Week – cocktails with bartender Lusiana.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Nielsa Vedra. You're listening to KFI EM six
forty the fore Purport on demand on the iHeartRadio app.
Yfi AM six forty live everywhere on the iHeartRadio app. Hey, everybody,
it's the four Report, all Things Food, beverage and beyond.
I am your well fed host, Nil Savadra. How do
you do? Happy Saturday to you. We're broadcasting live today
(00:21):
in the center of Hollywood in the Fairfax District. Of course.
We are at Fairfax and Wilshire at the Academy Museum.
What a gem of a location here in Los Angeles.
How beautiful is that? Now this the archway that we're in.
You can actually see us through the windows here. If
(00:43):
you're driving out there, it's my best side, it's my back.
You're welcome. And as we broadcast today, of course, the
Oscars are going to be going on tomorrow, the ninety
seventh Academy Awards are going to be going on just
down the street from hear a lot of road closures
going on, and we thought it'd be fun to come
(01:04):
out here. And my buddy Nostasia helped put this together
and we appreciate ate her and old she does Now
we're gonna be talking to some of the folks working
here there, folks that are dealing with their drink program.
They have an outstanding drink program and they have some
specialty cocktails that they have concocted for the Oscars. They're
(01:26):
inspired by the Oscars. So we're going to be trying
some of those and chatting that up in just a
little bit, as well as talking to Jimmy. Jimmy's a
stud handsome dude, runs this joint. Smells good.
Speaker 2 (01:39):
He just has that vibe, right, he smelled great and
looked amazing.
Speaker 1 (01:42):
Yeah, like everything about him, it's like I want to
know you I did, because you know things. Yeah, he
just it's like that, almost an old school young guy,
but almost an old school kind of Hollywood knows you know,
knows everything and doesn't tell talk about it.
Speaker 2 (01:58):
Comes in a silent hum.
Speaker 1 (02:00):
Yeah. Yeah, that's a job done. We're gonna talk to him.
It's gonna be a great program. Lot going on. Of course,
before the Oscars ceremony tomorrow, so I was thinking about Props. Now,
we were gonna have Michael Corey on from Props to History,
but unfortunately he woke up with the flu or something,
(02:23):
so he's not with us today. But I really focused
on props because food, props, all these things tie into movies.
As a matter of fact, Time Out some time ago
put together a great list of some of the great
food moments in film, and one of them was who
doesn't remember this raging bull? The charcoal steak? So you
(02:44):
get this overdone steak. It is set in front of
Jake Lamatta, of course Robert de Niro, and he just
flips out, just flips out. He talks about that it's overcooked,
it's no good, it defeats its own purpose. You can't
eat this, flips the table completely upset. Now, who doesn't
(03:10):
recognize and feel that in the deepest part of who
they are? To get when you're hungry and you like
and you've been thinking about whatever that is, and a steak,
come on. You already have all those flavors, all those
things in your head as to what you want to eat,
how you're going to consume it, how you're going to
enjoy it, and then all of a sudden it comes wrong.
(03:30):
You can't eat that, you can't eat that, it's ruined.
Speaker 2 (03:34):
Flipping a table is a perfect, perfect reaction to that.
Speaker 1 (03:37):
It'sable we all can take that in and understand it
in the deepest parts of who we are. The boiling
lobsters in Annie Hall nineteen seventy seven, Woody All and
Diane Keaton, they're trying to boil live lobsters and the
conflict these emotions that you know you get when you're
(04:00):
trying to put the delicious crustaceans into scorching water. I
remember many years ago, you know, you want the lobster,
you want to taste the lobster, enjoy the delicious lobster.
But that on a flip side, you're putting a live
creature into even though it's the cockroach of the ocean,
you're putting it into boiling water. And it reminded me
(04:22):
that I many years ago, when I was doing general talk,
if someone from Pita came on that it was a
man and a woman came on, pretty young, and they
came on and were telling me that the lobsters scream
when you put them into it. They do not scream,
they don't have vocal cords.
Speaker 2 (04:41):
Well, why did they sound like they're screaming, then.
Speaker 1 (04:43):
Neil, because air is escaping from their shell because they're
being put back into water.
Speaker 2 (04:50):
Well, I would scream if I got put into boiling water, And.
Speaker 1 (04:53):
I think you want to test that theory.
Speaker 3 (04:55):
No, I don't taste his good.
Speaker 1 (04:56):
I'll go talk to the I'll go talk to the
kitchen and see if they commit that hap. But I
was like, as like, what do you mean scream? They
don't have vocal chords, they don't have any need to
communicate the way we do. And they kind of looked
at me funny because they didn't know, you know, know
your facts. There's there's a big difference in life between
(05:20):
good sound reasoning and reasons that sound good. And unfortunately
the word world is uh in love with reasons that
sound good, you know, prove there whatever the hours. Now,
I don't remember this separating eggs. So Meryl Street Uh,
who later went on to play Julia Child, by the way,
(05:41):
in Julie and Julia, she's in this kitchen and she's,
you know, troubled New York editor planning this party for
a friend at the end of his life. So she's
going through all the emotions that come with that, and
she's trying to meticulously separate the these eggs, concentrating intensely
(06:02):
on you know, the task as she you know, basically
wants to lose it mentally. So as you think about
these movies that have either hilarious scenes, food scenes or
whatever that surround the kitchen, that surround food, it's like,
to me, they're in separable props. Food. These things are
(06:25):
completely intertwined into every single thing that we see every
movie because it's at the core of who we are
as people.
Speaker 4 (06:35):
Right.
Speaker 1 (06:36):
And a very strange fun fact when it comes to
film is watch Brad Pitt. He's almost okay, Kayla, watch
Brad Pitt. He's always eating on film. The guy is
constantly eating on film and it's kind of his thing.
(06:59):
They even tell him, hey, don't eat in the scene
because it causes problems for continuity, like because now if
they have to redo that scene they got the you know,
Snickers bar or whatever he's having, it's got to be
the same length that you know. So and apparently from
things that I've read, he like packs food on his
person and he'll pull it out in the middle of
a scene. I don't know if that's his uh, you know,
(07:22):
security blanket or something to make him feel comfortable when
he's acting, or if he's doing it to throw someone
off if he's doing him to make his character look
more real. And you know, because there's nothing worse to me.
I pick this up. And maybe it's because what I
do for a living. I can tell when people are
fake eating and it bugs me. They just knock their
(07:43):
fork around on their plate while they're talking and nobody
does that.
Speaker 4 (07:48):
Yeah, and it's too important.
Speaker 5 (07:50):
They also pick up like empty spoons or forks and
like put it in their mouths art youing, And that's
that's pretty obvious.
Speaker 1 (07:55):
Something like that where it's like, and I understand, you can't.
You don't want to have a face full of food
all the time. Even on this program where it's part
of the show to eat, there are times where I
know I don't eat as much as you might think
on the show. I'll wait till the commercial break. It's
like a normal person. But because you just can't. However,
(08:17):
if somebody talks with a mouthful of food on film,
that's real to me, that's realism. We'll go through more
of these also, we're going to check out some of
those special cocktails here at Fannies as we broadcast live
at Fanny's Restaurant and cafe here. What a gorgeous location
snuggled right on the corner here at the Academy Museum
(08:39):
on Wiltshire and Fairfax. But what a stunning location. It
has a vibe of old Hollywood and new sensibilities as well.
Looking forward to going through their menu a little bit.
But you can't separate food, enacting, men, craft services. Is
where it's out, baby, all right, we'll be back with more,
(08:59):
So go know where the Fork Report on Neil Savedra.
Speaker 3 (09:02):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:09):
KFI EM six forty live everywhere on the iHeart Knock
it Off on the iHeartRadio app. Neil Savedra here at
Fanny's Cafe and Restaurant at Fairfax and Wilshire. Of course,
this is smack dab inside the Academy Museum. The ninety
seventh Academy awards the Oscars tomorrow and we're celebrating by
(09:32):
being at a premier food location in addition to its
its special location in a historical building here in La
you know, a couple miles from where the Oscars will
be held tomorrow is you know, the history comes together
with the love of movies. We talked a little bit
(09:53):
about how props and food are constant or constant in film.
That's what makes us human and so seeing those things
on screen are always a big deal for me. Well,
today we have a special and the special is that
Fannies is doing their nod to the Oscars via cocktails.
And who doesn't love anything being done via cocktails? And
(10:18):
here to talk about that with us is one of
the folks behind the stick here that makes the magic happen,
and it's Luciana. Welcome to the forker Port.
Speaker 2 (10:29):
Thank you.
Speaker 1 (10:30):
What a pleasure to meet you. You got a great vibe.
I'm digging those glasses.
Speaker 6 (10:33):
Thank you.
Speaker 1 (10:33):
Thank you. So do you what's your position here at Fanny's. Yeah?
Speaker 6 (10:39):
So I was in charge of making the oscars Maney,
I've been with them, working with them for a couple
of months now. I was signed the task of conceptualizing
the menu based on the Best Picture nominees.
Speaker 1 (10:52):
Wow, So what was that? Was that exciting or scary
or both?
Speaker 6 (10:57):
It was very exciting. It was a chance to you know,
get creative. It was a very fun job. It was
scary just because I had such a short time to
con sosualize and I wanted to you know, people take
their movie seriously and I wanted to do a good job.
Speaker 1 (11:12):
So were these brand new creations or were they spins
off classics and things that you love because they remind
you of the film.
Speaker 6 (11:19):
Oh, that's a good question. My first train of thought
was definitely the film. But secondly, I think when it
comes to cocktails, you have a build for all of
them that come from classics. So for example, like this
doing part two, it's a take on a Manhattan, for.
Speaker 1 (11:37):
Sure, awesome. So it's a cousin of the old fashion.
It's got those notes the whiskey, and.
Speaker 6 (11:44):
The same build, the two ounces of whiskey and then
like one ounce of a sweetener. Yeah, the skeleton of
a Manhattan.
Speaker 1 (11:51):
So with that comes you know, aromatic, boozy y cocktail
that you got to love the intensity of the film.
I love talk about the garnish on here in the rim.
Speaker 5 (12:03):
Yeah.
Speaker 6 (12:03):
So with the Dune, the biggest visual motif is the
sand in my opinion.
Speaker 1 (12:09):
Sure.
Speaker 6 (12:09):
So as I was going through the kitchen here at Fanny's,
I saw that they had a surplus, a surplus of
Grand Cracker crumbs, and I thought this looks just like sand.
Speaker 1 (12:18):
It does. Look at how that reads, right.
Speaker 6 (12:21):
And so I wanted to incorporate the grand Cracker crumbs.
I left the Grandpacker crumb sitting in the rye, so
it's a grand Cracker flavored rye. And then they made
a grand Cracker syrup and paired that with sweet remouth
that's typically.
Speaker 2 (12:35):
In a Manhattan anyway.
Speaker 6 (12:37):
And when I go to present it, I lay down
some Grand Cracker crumbs around the base of the stem
of the glass, and then also I ron it with
Grand Cracker crumbs, and so they're sand all over it.
Speaker 2 (12:50):
And I think it's very representative of Dune.
Speaker 1 (12:52):
It does. It has a great look. It's a cinematic
in its own right. And then the cocktail spot on
that is a very wonderful, sophisticated cocktail. The fun is
you've got some you know, molasses notes that come from
that are in gram crackers that marry really well with
(13:13):
the brown and so those notes work really nice together.
And the gram crackers, although they look like sand, end
up being nice and soft and kind of a pleasant
texture to the drink.
Speaker 2 (13:25):
Yes, I call it. I cantan to taste like a cookie.
Speaker 1 (13:27):
Yeah, you know what that's a Manhattan cookie probably would
be pretty damn good, right, But that combination is a
great pair. All right, we come back. We've got some
other care. If this is any you know, four sea
into what we're going to be trying, this was really smart,
(13:48):
super fun, and to take something that is this otherworldly
place and bring us to you know, using the name
of a big city is kind of a fun little
play on that drink, but it excellent. I love that
great flavors. All right, we'll be back with the bartender, Luciana,
who's here at Fanny's Cafe and Restaurant. It's a stellar
(14:11):
place and it's just gorgeous, and it's cool to see
all the young, vibrant action here that brings the old
Hollywood charm together with a great modern vibe. And if
this is any note to the cocktail program here already,
I'm super impressed. So stick around more to com as
we broadcast live from Fannies today, celebrating the Oscars in
(14:34):
the ninety seventh Academy Awards tomorrow. So where would you
want to be other than right smack dab in the
middle of the Academy Museum here at Wiltshire and Fairfax.
Go nowhere. It's the Fork Report. I'm Neil Savedra KFI
AM six forty.
Speaker 3 (14:52):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty KFI AM.
Speaker 1 (14:59):
Six forty Life Everywhere on the iHeartRadio app. Hey everybody,
it's the four Purport All Things Food, beverage and beyond.
We basically shake off the heaviness of the week, garbage news,
whatever it is, come together for three hours from two
to five to celebrate food, the people that make it,
the culture behind it, of course cocktails everything in between,
(15:21):
because that's what makes life worth living. So thanks for
hanging out today. I know it's been pushing. It's been trying.
As my wife says, it's trying to rain. She looks
at me, she goes, it's trying to rain. Or she'll
come I think I'm trying to get sick. We'll stop
trying to get sick, stop trying to rain. So I
know it's been trying to but I don't know if
we'll see it this weekend or not. But it's a
(15:44):
great weekend to get some go out and enjoy yourself.
It is, of course the ninety seventh Oscars the Academy
Awards tomorrow. We're celebrating by hanging out here in Fanny's.
Fanny's Restaurant and Cafe here on the corner of Wiltshire
and Fairfax is just gorgeous, just across the street from
(16:07):
the Peterson Museum. So the Academy Museum here is fabulous
and what a great location to celebrate. Right now, we
are talking with Luciana. She is she can be found
behind the stick here. But she had the weighted order
of being asked to make drinks that celebrate and tip
(16:28):
their hat to the Best Picture nominee. So we had
the Doom, which is based off of a Manhattan and
it's fantastic, super playful, approachable, but that sophistication into Manhattan
that we all enjoy with one of the classics.
Speaker 6 (16:45):
What's next, exactly next, we have the Substance and.
Speaker 2 (16:50):
I have the picture for you, little Nnessee what it's
supposed to look like?
Speaker 1 (16:52):
Oh my gosh, so.
Speaker 6 (16:55):
Creepy, right right, it was really fun. I really enjoyed
the movie. As soon as I saw the activator in
the movie, I thought, that is the exact color of.
Speaker 2 (17:04):
A liqueur that I'm familiar with.
Speaker 6 (17:06):
It's a sour apple liqour, and so I wanted I
knew I wanted to incorporate that into the cocktail. I
thought it'd be a really fun thing, and so then
I decided to build the entire cocktail around this liqueur.
Speaker 1 (17:18):
So sour apple apple liqueur is fantastic, but it's something
that was really popular in the nineties and sort of,
you know, kind of slid out of favor and was
hard to find. It's I know this because one of
my wife's favorites. And I love that you're putting it
in a cocktail because I think it's such a bright,
(17:39):
slightly candied but uh, you know grand Granny a Smith
apple flavor that is wonderful, right, And you're.
Speaker 6 (17:46):
Right, And I think that a licur like that. It
kind of fell off because mixology has it's more in
line with fresh food and people want, you know, like
farm to table ingredients, not like this bright green liqueur anymore.
But it does so well in terms of representing a movie.
A movie has fun as a substance.
Speaker 1 (18:07):
It is excellent, Yeah, yeah, tasty, It is very tasty.
I mean that could be a nice summer drink too, right,
You know.
Speaker 6 (18:17):
Right, I agree, And and so the ingredients are gin
and then there's a orchard liqueur. So it's a bunch
of orchard fruit and lime and some and some apple.
Speaker 2 (18:29):
And then I wanted to add a blood component because
the substance.
Speaker 6 (18:31):
Of course, I think I read somewhere it's the first
body horror film to be nominated for a Best Picture,
So I think it's important to.
Speaker 1 (18:39):
You know, how fun What do you use for the blood?
Speaker 2 (18:42):
It's food color.
Speaker 6 (18:44):
Two drops go long way right down the side.
Speaker 1 (18:48):
That is super creepy. I love the syriene, the syringe
and that vibe there. It's funny because all of these
have their layers of sophistication, but that playfulness being slightly
a little bit of kitch on that is I think
is a is a great nod to Hollywood.
Speaker 2 (19:06):
Itself makes the cinematic.
Speaker 1 (19:08):
Yes, cinematic. Indeed, all right, what do we have next?
Speaker 6 (19:11):
And then we have Nickel Boys, and you know Nickel Boys. Wow,
what a beautiful movie. It was so difficult to conceptualize
something because I wanted to remain sensitive. The story is horrowing.
But one part about the movie that it was so
cool was the point of view, right and so I
think this classic cocktail represents that it's a sidecar, and
(19:33):
so it kind of looks like it's two parts of
a cocktail, looks like they're looking at each other. And
I think it's a good representation of the point of
view that is wonderful.
Speaker 1 (19:42):
And I like that the sidecar itself is a little askew,
kind of leaning in a sidecar serving. Now this is
psychar cocktail, but serving any cocktail up for a sidecar
to me always like feels like you're getting a mistery right, yeah,
take that, and it was a classic way. Often something
(20:03):
a classic way to serve a cocktail up and you'd
get a sidecar on this. So you've actually looks like
to drinks, right, But what a lovely combination. This looks
like it's got a sugar rim as well.
Speaker 2 (20:14):
It does. It does.
Speaker 1 (20:15):
Okay, So let me tell you what was something that
stood out to you in the movie.
Speaker 6 (20:19):
Honestly, the point of view was the most beautiful part.
I think it just adds more another layer of depth
of that experience. You know, I can never understand it,
but it was such a beautiful film.
Speaker 1 (20:32):
So this having citrus in it is a shaker and
it's a shake drink, and with that, your ingredients have
to be bright and fresh and on point. What explain
the specs on this drink.
Speaker 6 (20:51):
Yes, this is a cognac based drink, so it is
crisp and refreshing, and it does have citrus, but I
have a little warmth, you know, a sidecar has chances
of cognac. I did three quarters of curas out and
three quarters lemon. Very simple. It's one of my favorite cocktails.
The sugar rim adds another layer of sweetness, bea can
(21:12):
kind of control how much of that you want. It's
a classic. It's a crowd favorite. I love a sidepar person.
Speaker 1 (21:19):
Oh yeah, my brother makes a killer one, and it's
one of those ones that just has enough of that
acidity to kind of be a pick me up. But
like you said, the warmth of the other specs in
there also just give it a layer of sophistication and
it's just it's not It has some notes that just
feel like it's a special drink rather than just I
(21:41):
got this to cut that and whatever. These were very
well thought out, and I'm impressed by what you put
together because that's a pretty big list and there's not
like one theme going throughout the entirety of the movies
this year. They're all over the place, like you know,
like you said, even a horror nod is and then
sci fi and all these different things. So how fun?
(22:04):
How many in total?
Speaker 2 (22:05):
So we had ten cocktails. Two of them are mocktails.
Speaker 6 (22:08):
Actually two are non alcoholic, but yes, ten in total,
eight cocktails, two mocktails.
Speaker 1 (22:14):
Yeah, and so the zero or low ABP are real
popular right now exactly, so that's kind of fun one
of those two.
Speaker 2 (22:20):
Yes, that's fun. Yeah, that was really fun. A complete unknown.
Speaker 6 (22:23):
It was proving to be very difficult for me, and
I just had this aha moment very last minute.
Speaker 2 (22:28):
I was thinking about Bob Dylan and he actually loved whiskey.
Speaker 6 (22:31):
At one point in his life he had a steak
in his own whiskey, and then of course he had
this whole reform, which is what the movie you know
talks about. And so I thought, oh, this is perfect.
I can use a whiskey alternative that's on the market
right now. The brand is called Ritual. They have, yes,
they have numerous alcoholic alternatives, And so I did a
non alcoholic old fashion as an ode to Bob Dylan.
(22:52):
And his reform. So that's one of them, and then
the other one is for I'm Still here bazillion limaide.
I wanted to celebrate, you know, everything that you think
about when you think of Brazil. It's bright, it's fun, tropical, delicious.
Even after everything that Brazil experienced, especially in the seventies,
(23:13):
it's you know, Brazil is still there, just like the
protagonists in the movie.
Speaker 2 (23:18):
Yeah, those are the two non alcoholics.
Speaker 1 (23:20):
So what's your what's your non alcoholic jam when you're
away from work?
Speaker 2 (23:26):
My non alcoholic jam?
Speaker 6 (23:27):
You know, I love a simple like I like a soda,
but it has to be in a glass bottle.
Speaker 1 (23:34):
Okay, yeah, you know there is something different about something there,
the way that glass insulates or keeps it cold or whatever.
Speaker 2 (23:41):
Carbonation, I don't know, it's different.
Speaker 1 (23:43):
Yes. And then you're out and about and you're checking
out someone else's drink program somewhere. What's your go through
to see if they know what they're doing?
Speaker 2 (23:55):
A martini? I'm a martini girl.
Speaker 1 (23:57):
Okay, what's your specs for martini?
Speaker 6 (23:59):
I like a classic martini. I recently have favored Bodco overgin.
Speaker 2 (24:05):
It's a very recent thing.
Speaker 6 (24:06):
Two ounces vodka half an ounce, driver move and I
like three olives with my Yes.
Speaker 1 (24:13):
Okay, so you like a little bit of that brininess
in there as well.
Speaker 2 (24:17):
I actually do not go for the olive juice. Just
the driver moves the wine.
Speaker 1 (24:22):
But the olives in there don't bring any Oh.
Speaker 2 (24:25):
No, typically they're not touching it. I like it as
a little like snack on the site.
Speaker 1 (24:30):
I got my wife. She likes a dirty Brtiti and
she goes, it's it's drink with a snacks. That's awesome,
that's great. What a pleasure to meet you. This is
really fun and I think these are super smart and
well thought out. They don't feel like, oh, we've got
to do you know, we gotta do cocktails for the
(24:51):
They really feel like you thought about them and put
together something so really fun. What a pleasure to meet you.
Pleasure to meet you, Thanks for coming on the show,
Thanks for having me. And what's your last name, gary
A Gury Yes, Luciana Aghari, Yes, what a pleasure. Excellent
job here at Fanny's come out try the cocktails. How
long does it go on for? Through the end of March,
(25:12):
through the end of March come out here? I highly
recommend you come try them. What a great vibe, date night,
hanging out, celebration. Come here. The bar is gorgeous, obviously
a big vibe. It's you know, two forty four on
a Saturday, and you've got to pack the bar and
people enjoying themselves. So come on out to Fanny's, check
(25:32):
out their bar program and try one of these special
Oscar night cocktails. They really really are spectacular. It's The
Fork Report on Neil Savadra KFI AM six forty.
Speaker 3 (25:44):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (25:50):
KFI AM six forty live everywhere on the iHeartRadio app.
Hey everybody, it's the Fork Report, all Things food Beverage
on Beyond. I am your well fed host, Neil Savedra.
How do you do? We are broadcasting live from Fannies
here in Hollywood, in the Fairfax District, actually at Wiltshire
and Fairfax Fannies Restaurant and Cafe. Just lovely, what a gem.
(26:15):
I can't say enough about how the vibes I feel
when you're in here. As a matter of fact, I'm
looking at one of the wall treatments that they have
in here, and the one by two's that they're using
will remind me of the backside of set pieces. It
just has this really neat vibe to it, and it
(26:36):
kind of marries the old world with the new and
the Hollywood kind of energy. It's really cool. Smack dab
in the middle of the Academy Museum, we are just
miles away from where the Academy Awards will take place tomorrow.
The ninety seventh Academy Awards will take place tomorrow, so
we thought, what a great way to celebrate. I can't
(26:58):
encourage you enough to come out and check out Fannies.
The menu look spectacular. We'll get through that in just
a little bit. But I tried the cocktails with one
of their bartenders, Lucianna, who's just what a really wonderful
human being.
Speaker 4 (27:15):
She just had such a.
Speaker 1 (27:16):
Cool way about her and the way she broke down
her cocktails and told us how they kate, how she
came up with them. It was very cool. I'm glad
it's her day off so she took the time to
come out and hang out with us, and I thought
that was very cool. I applaud her designs and there's
some of my favorite drinks too that she based these
(27:37):
off of and had fun with. So Fanny's Academy at
the Academy Museum, we'll get into the history of Fannies
coming up in the three o'clock hour as well, and
why it's named that and the building and all these things,
So go know where. Props are always a big deal
in my life. I've told you I'm a If I
did anything else, I'd probably do props and sets for
(27:58):
film because I've always loved that. I'd love special effects.
I love all those things. And a new buddy of mine,
Derek Young from Van Oaks Props, and I encourage you
to check out his stuff both on social media and
his YouTube channel, Van Oaks Props, and you can see
some of the things he does. Some of the props
he does that are Halloween based, some of the props
(28:20):
he does that are sci fi popular movies like Star
Wars and the like that he focuses on. He's out
here hanging out today as well. Nice to see you.
Speaker 4 (28:29):
Good seeing you too.
Speaker 1 (28:30):
So what do you think is the first prop as
a kid or whatever that mesmerized you in a film?
Speaker 4 (28:39):
Oh, it has to be a lightsaber?
Speaker 5 (28:41):
Yeah, right, I think if you grew up in the
mid to late seventies, Star Wars was everywhere and was
so new that it just makes sense that that would
be the first thing that you were really sort of
enamored with.
Speaker 1 (28:56):
And we never even asked, how does the light know
where to stop? The plasma?
Speaker 4 (29:00):
The force? For the forces?
Speaker 1 (29:04):
Exactly, it's the It's the ultimate religion in some ways,
because you can just say.
Speaker 4 (29:11):
Why are there still dishes in the sink? It's the force?
Speaker 1 (29:13):
Yes, exactly, exactly, that is it's the force, and I'm
soaking them exactly. Yeah, there was something about that you
and I talked a little bit about this before, is
that was one of the first things I got. Now,
they were not licensed, but there were early on in
(29:35):
they were regional. There was some East Coast versions of
a star Sword or whatever they called them, right, and
we had one that came out of like commerce or
something in Los Angeles, Okay. And I know this because
it was the only one that had two cells the
U and I say cell like a clear not a clearer,
(29:57):
transparent colored disc that you would put in there and
it would make it either blue or red.
Speaker 4 (30:03):
Yes.
Speaker 1 (30:04):
So I was able to track you down because I've
long lost mine and I want to get one because
my younger brother and I had them, and that was
the most magical thing in the world. It was just
a you know, of course, it lit up on a flashlight.
Speaker 5 (30:20):
Children's imaginations do so much heavy lifting that, you know.
For the rest of us who couldn't find the light sword,
it was the wrapping paper roll. Oh yeah, it really
did not matter. It was just such a mesmerizing prop
from a movie when kids had no idea what props were. Yeah,
(30:41):
you know, And I think to this day, many years later,
I think there are still people that are just really
taken aback by lightsabers.
Speaker 1 (30:50):
They're still, you know, going to Disneyland. I know you
and your wife are big fans of Disney as well,
going to and checking out Galaxy's Edge. I can sit
there and stare at their replica hilts and the light forever, sure,
just looking at the details and the way, you know,
(31:11):
And they've gotten so much, but they continue to progress.
Speaker 4 (31:14):
They've got the.
Speaker 1 (31:15):
Weight now and the crystals you could place in them
and all kinds of things, and it continues to this day.
Speaker 5 (31:22):
It really is interesting, and technology is moving so quickly
and an a pact impacts both production made you know,
replicas for fans and for stuff that's built for the movies.
You know the fact that the lightsabers aren't the size
of police mag lights yeah anymore and require two D
batteries to operate.
Speaker 4 (31:43):
It really says a lot.
Speaker 5 (31:45):
But yeah, the fact that they are bringing that level
of accuracy to something that anybody off the street could
could own and appreciate, I think is really fantastic and
as a brilliant move for a theme park to do,
especially when you have a movie and our series of
movies like Star Wars that you can just like build
(32:06):
so much around.
Speaker 4 (32:07):
You could do an entire theme park on that absolutely.
Speaker 1 (32:10):
I mean a land see although it's a fairly big
one as far as its footprint, But couldn't you imagine
an entire.
Speaker 4 (32:18):
Without a doubt, without a doubt?
Speaker 5 (32:20):
And I think, please Disney, please, maybe not for California's park,
but for Florida's.
Speaker 4 (32:26):
Perhaps the Lord knows they have the Yeah, the real estate.
Speaker 1 (32:29):
You just keep filling up swamp land.
Speaker 5 (32:33):
You displace a few alligators and crocodiles, and then you
just build another.
Speaker 1 (32:38):
Or use them or yeah, sure, we're up against the clock. Oh,
you know what, we'll bring you back on. We're gonna
do some interviews, but if you're around, we'll bring you
back on because I want to talk about the helmet
that you made for charity and how people can check
it out and even put a bid on it for
the fire victims recently here in Los Angeles, So stick
around chatting with Derek Young from Van Oaks Props. Check
(33:04):
them out van Oaks Props. It's got a lot of
cool stuff and stuff on Etsy that you can purchase,
but also tips and tricks on building stuff yourself that
comes in handy. It sure helped me a lot, so
go no. We're broadcasting live from Fannies today of course
here in the Academy Museum celebrating the ninety seventh Academy
Awards tomorrow, So go nowhere. This is KFI heard everywhere
(33:28):
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 Nielsa Vedra. You're listening to KFI EM six
forty the fore Purport on demand on the iHeartRadio app.
Yfi AM six forty live everywhere on the iHeartRadio app. Hey, everybody,
it's the four Report, all Things Food, beverage and beyond.
I am your well fed host, Nil Savadra. How do
you do? Happy Saturday to you. We're broadcasting live today
(00:21):
in the center of Hollywood in the Fairfax District. Of course.
We are at Fairfax and Wilshire at the Academy Museum.
What a gem of a location here in Los Angeles.
How beautiful is that? Now this the archway that we're in.
You can actually see us through the windows here. If
(00:43):
you're driving out there, it's my best side, it's my back.
You're welcome. And as we broadcast today, of course, the
Oscars are going to be going on tomorrow, the ninety
seventh Academy Awards are going to be going on just
down the street from hear a lot of road closures
going on, and we thought it'd be fun to come
(01:04):
out here. And my buddy Nostasia helped put this together
and we appreciate ate her and old she does Now
we're gonna be talking to some of the folks working
here there, folks that are dealing with their drink program.
They have an outstanding drink program and they have some
specialty cocktails that they have concocted for the Oscars. They're
(01:26):
inspired by the Oscars. So we're going to be trying
some of those and chatting that up in just a
little bit, as well as talking to Jimmy. Jimmy's a
stud handsome dude, runs this joint. Smells good.
Speaker 2 (01:39):
He just has that vibe, right, he smelled great and
looked amazing.
Speaker 1 (01:42):
Yeah, like everything about him, it's like I want to
know you I did, because you know things. Yeah, he
just it's like that, almost an old school young guy,
but almost an old school kind of Hollywood knows you know,
knows everything and doesn't tell talk about it.
Speaker 2 (01:58):
Comes in a silent hum.
Speaker 1 (02:00):
Yeah. Yeah, that's a job done. We're gonna talk to him.
It's gonna be a great program. Lot going on. Of course,
before the Oscars ceremony tomorrow, so I was thinking about Props. Now,
we were gonna have Michael Corey on from Props to History,
but unfortunately he woke up with the flu or something,
(02:23):
so he's not with us today. But I really focused
on props because food, props, all these things tie into movies.
As a matter of fact, Time Out some time ago
put together a great list of some of the great
food moments in film, and one of them was who
doesn't remember this raging bull? The charcoal steak? So you
(02:44):
get this overdone steak. It is set in front of
Jake Lamatta, of course Robert de Niro, and he just
flips out, just flips out. He talks about that it's overcooked,
it's no good, it defeats its own purpose. You can't
eat this, flips the table completely upset. Now, who doesn't
(03:10):
recognize and feel that in the deepest part of who
they are? To get when you're hungry and you like
and you've been thinking about whatever that is, and a steak,
come on. You already have all those flavors, all those
things in your head as to what you want to eat,
how you're going to consume it, how you're going to
enjoy it, and then all of a sudden it comes wrong.
(03:30):
You can't eat that, you can't eat that, it's ruined.
Speaker 2 (03:34):
Flipping a table is a perfect, perfect reaction to that.
Speaker 1 (03:37):
It'sable we all can take that in and understand it
in the deepest parts of who we are. The boiling
lobsters in Annie Hall nineteen seventy seven, Woody All and
Diane Keaton, they're trying to boil live lobsters and the
conflict these emotions that you know you get when you're
(04:00):
trying to put the delicious crustaceans into scorching water. I
remember many years ago, you know, you want the lobster,
you want to taste the lobster, enjoy the delicious lobster.
But that on a flip side, you're putting a live
creature into even though it's the cockroach of the ocean,
you're putting it into boiling water. And it reminded me
(04:22):
that I many years ago, when I was doing general talk,
if someone from Pita came on that it was a
man and a woman came on, pretty young, and they
came on and were telling me that the lobsters scream
when you put them into it. They do not scream,
they don't have vocal cords.
Speaker 2 (04:41):
Well, why did they sound like they're screaming, then.
Speaker 1 (04:43):
Neil, because air is escaping from their shell because they're
being put back into water.
Speaker 2 (04:50):
Well, I would scream if I got put into boiling water, And.
Speaker 1 (04:53):
I think you want to test that theory.
Speaker 3 (04:55):
No, I don't taste his good.
Speaker 1 (04:56):
I'll go talk to the I'll go talk to the
kitchen and see if they commit that hap. But I
was like, as like, what do you mean scream? They
don't have vocal chords, they don't have any need to
communicate the way we do. And they kind of looked
at me funny because they didn't know, you know, know
your facts. There's there's a big difference in life between
(05:20):
good sound reasoning and reasons that sound good. And unfortunately
the word world is uh in love with reasons that
sound good, you know, prove there whatever the hours. Now,
I don't remember this separating eggs. So Meryl Street Uh,
who later went on to play Julia Child, by the way,
(05:41):
in Julie and Julia, she's in this kitchen and she's,
you know, troubled New York editor planning this party for
a friend at the end of his life. So she's
going through all the emotions that come with that, and
she's trying to meticulously separate the these eggs, concentrating intensely
(06:02):
on you know, the task as she you know, basically
wants to lose it mentally. So as you think about
these movies that have either hilarious scenes, food scenes or
whatever that surround the kitchen, that surround food, it's like,
to me, they're in separable props. Food. These things are
(06:25):
completely intertwined into every single thing that we see every
movie because it's at the core of who we are
as people.
Speaker 4 (06:35):
Right.
Speaker 1 (06:36):
And a very strange fun fact when it comes to
film is watch Brad Pitt. He's almost okay, Kayla, watch
Brad Pitt. He's always eating on film. The guy is
constantly eating on film and it's kind of his thing.
(06:59):
They even tell him, hey, don't eat in the scene
because it causes problems for continuity, like because now if
they have to redo that scene they got the you know,
Snickers bar or whatever he's having, it's got to be
the same length that you know. So and apparently from
things that I've read, he like packs food on his
person and he'll pull it out in the middle of
a scene. I don't know if that's his uh, you know,
(07:22):
security blanket or something to make him feel comfortable when
he's acting, or if he's doing it to throw someone
off if he's doing him to make his character look
more real. And you know, because there's nothing worse to me.
I pick this up. And maybe it's because what I
do for a living. I can tell when people are
fake eating and it bugs me. They just knock their
(07:43):
fork around on their plate while they're talking and nobody
does that.
Speaker 4 (07:48):
Yeah, and it's too important.
Speaker 5 (07:50):
They also pick up like empty spoons or forks and
like put it in their mouths art youing, And that's
that's pretty obvious.
Speaker 1 (07:55):
Something like that where it's like, and I understand, you can't.
You don't want to have a face full of food
all the time. Even on this program where it's part
of the show to eat, there are times where I
know I don't eat as much as you might think
on the show. I'll wait till the commercial break. It's
like a normal person. But because you just can't. However,
(08:17):
if somebody talks with a mouthful of food on film,
that's real to me, that's realism. We'll go through more
of these also, we're going to check out some of
those special cocktails here at Fannies as we broadcast live
at Fanny's Restaurant and cafe here. What a gorgeous location
snuggled right on the corner here at the Academy Museum
(08:39):
on Wiltshire and Fairfax. But what a stunning location. It
has a vibe of old Hollywood and new sensibilities as well.
Looking forward to going through their menu a little bit.
But you can't separate food, enacting, men, craft services. Is
where it's out, baby, all right, we'll be back with more,
(08:59):
So go know where the Fork Report on Neil Savedra.
Speaker 3 (09:02):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:09):
KFI EM six forty live everywhere on the iHeart Knock
it Off on the iHeartRadio app. Neil Savedra here at
Fanny's Cafe and Restaurant at Fairfax and Wilshire. Of course,
this is smack dab inside the Academy Museum. The ninety
seventh Academy awards the Oscars tomorrow and we're celebrating by
(09:32):
being at a premier food location in addition to its
its special location in a historical building here in La
you know, a couple miles from where the Oscars will
be held tomorrow is you know, the history comes together
with the love of movies. We talked a little bit
(09:53):
about how props and food are constant or constant in film.
That's what makes us human and so seeing those things
on screen are always a big deal for me. Well,
today we have a special and the special is that
Fannies is doing their nod to the Oscars via cocktails.
And who doesn't love anything being done via cocktails? And
(10:18):
here to talk about that with us is one of
the folks behind the stick here that makes the magic happen,
and it's Luciana. Welcome to the forker Port.
Speaker 2 (10:29):
Thank you.
Speaker 1 (10:30):
What a pleasure to meet you. You got a great vibe.
I'm digging those glasses.
Speaker 6 (10:33):
Thank you.
Speaker 1 (10:33):
Thank you. So do you what's your position here at Fanny's. Yeah?
Speaker 6 (10:39):
So I was in charge of making the oscars Maney,
I've been with them, working with them for a couple
of months now. I was signed the task of conceptualizing
the menu based on the Best Picture nominees.
Speaker 1 (10:52):
Wow, So what was that? Was that exciting or scary
or both?
Speaker 6 (10:57):
It was very exciting. It was a chance to you know,
get creative. It was a very fun job. It was
scary just because I had such a short time to
con sosualize and I wanted to you know, people take
their movie seriously and I wanted to do a good job.
Speaker 1 (11:12):
So were these brand new creations or were they spins
off classics and things that you love because they remind
you of the film.
Speaker 6 (11:19):
Oh, that's a good question. My first train of thought
was definitely the film. But secondly, I think when it
comes to cocktails, you have a build for all of
them that come from classics. So for example, like this
doing part two, it's a take on a Manhattan, for.
Speaker 1 (11:37):
Sure, awesome. So it's a cousin of the old fashion.
It's got those notes the whiskey, and.
Speaker 6 (11:44):
The same build, the two ounces of whiskey and then
like one ounce of a sweetener. Yeah, the skeleton of
a Manhattan.
Speaker 1 (11:51):
So with that comes you know, aromatic, boozy y cocktail
that you got to love the intensity of the film.
I love talk about the garnish on here in the rim.
Speaker 5 (12:03):
Yeah.
Speaker 6 (12:03):
So with the Dune, the biggest visual motif is the
sand in my opinion.
Speaker 1 (12:09):
Sure.
Speaker 6 (12:09):
So as I was going through the kitchen here at Fanny's,
I saw that they had a surplus, a surplus of
Grand Cracker crumbs, and I thought this looks just like sand.
Speaker 1 (12:18):
It does. Look at how that reads, right.
Speaker 6 (12:21):
And so I wanted to incorporate the grand Cracker crumbs.
I left the Grandpacker crumb sitting in the rye, so
it's a grand Cracker flavored rye. And then they made
a grand Cracker syrup and paired that with sweet remouth
that's typically.
Speaker 2 (12:35):
In a Manhattan anyway.
Speaker 6 (12:37):
And when I go to present it, I lay down
some Grand Cracker crumbs around the base of the stem
of the glass, and then also I ron it with
Grand Cracker crumbs, and so they're sand all over it.
Speaker 2 (12:50):
And I think it's very representative of Dune.
Speaker 1 (12:52):
It does. It has a great look. It's a cinematic
in its own right. And then the cocktail spot on
that is a very wonderful, sophisticated cocktail. The fun is
you've got some you know, molasses notes that come from
that are in gram crackers that marry really well with
(13:13):
the brown and so those notes work really nice together.
And the gram crackers, although they look like sand, end
up being nice and soft and kind of a pleasant
texture to the drink.
Speaker 2 (13:25):
Yes, I call it. I cantan to taste like a cookie.
Speaker 1 (13:27):
Yeah, you know what that's a Manhattan cookie probably would
be pretty damn good, right, But that combination is a
great pair. All right, we come back. We've got some
other care. If this is any you know, four sea
into what we're going to be trying, this was really smart,
(13:48):
super fun, and to take something that is this otherworldly
place and bring us to you know, using the name
of a big city is kind of a fun little
play on that drink, but it excellent. I love that
great flavors. All right, we'll be back with the bartender, Luciana,
who's here at Fanny's Cafe and Restaurant. It's a stellar
(14:11):
place and it's just gorgeous, and it's cool to see
all the young, vibrant action here that brings the old
Hollywood charm together with a great modern vibe. And if
this is any note to the cocktail program here already,
I'm super impressed. So stick around more to com as
we broadcast live from Fannies today, celebrating the Oscars in
(14:34):
the ninety seventh Academy Awards tomorrow. So where would you
want to be other than right smack dab in the
middle of the Academy Museum here at Wiltshire and Fairfax.
Go nowhere. It's the Fork Report. I'm Neil Savedra KFI
AM six forty.
Speaker 3 (14:52):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty KFI AM.
Speaker 1 (14:59):
Six forty Life Everywhere on the iHeartRadio app. Hey everybody,
it's the four Purport All Things Food, beverage and beyond.
We basically shake off the heaviness of the week, garbage news,
whatever it is, come together for three hours from two
to five to celebrate food, the people that make it,
the culture behind it, of course cocktails everything in between,
(15:21):
because that's what makes life worth living. So thanks for
hanging out today. I know it's been pushing. It's been trying.
As my wife says, it's trying to rain. She looks
at me, she goes, it's trying to rain. Or she'll
come I think I'm trying to get sick. We'll stop
trying to get sick, stop trying to rain. So I
know it's been trying to but I don't know if
we'll see it this weekend or not. But it's a
(15:44):
great weekend to get some go out and enjoy yourself.
It is, of course the ninety seventh Oscars the Academy
Awards tomorrow. We're celebrating by hanging out here in Fanny's.
Fanny's Restaurant and Cafe here on the corner of Wiltshire
and Fairfax is just gorgeous, just across the street from
(16:07):
the Peterson Museum. So the Academy Museum here is fabulous
and what a great location to celebrate. Right now, we
are talking with Luciana. She is she can be found
behind the stick here. But she had the weighted order
of being asked to make drinks that celebrate and tip
(16:28):
their hat to the Best Picture nominee. So we had
the Doom, which is based off of a Manhattan and
it's fantastic, super playful, approachable, but that sophistication into Manhattan
that we all enjoy with one of the classics.
Speaker 6 (16:45):
What's next, exactly next, we have the Substance and.
Speaker 2 (16:50):
I have the picture for you, little Nnessee what it's
supposed to look like?
Speaker 1 (16:52):
Oh my gosh, so.
Speaker 6 (16:55):
Creepy, right right, it was really fun. I really enjoyed
the movie. As soon as I saw the activator in
the movie, I thought, that is the exact color of.
Speaker 2 (17:04):
A liqueur that I'm familiar with.
Speaker 6 (17:06):
It's a sour apple liqour, and so I wanted I
knew I wanted to incorporate that into the cocktail. I
thought it'd be a really fun thing, and so then
I decided to build the entire cocktail around this liqueur.
Speaker 1 (17:18):
So sour apple apple liqueur is fantastic, but it's something
that was really popular in the nineties and sort of,
you know, kind of slid out of favor and was
hard to find. It's I know this because one of
my wife's favorites. And I love that you're putting it
in a cocktail because I think it's such a bright,
(17:39):
slightly candied but uh, you know grand Granny a Smith
apple flavor that is wonderful, right, And you're.
Speaker 6 (17:46):
Right, And I think that a licur like that. It
kind of fell off because mixology has it's more in
line with fresh food and people want, you know, like
farm to table ingredients, not like this bright green liqueur anymore.
But it does so well in terms of representing a movie.
A movie has fun as a substance.
Speaker 1 (18:07):
It is excellent, Yeah, yeah, tasty, It is very tasty.
I mean that could be a nice summer drink too, right,
You know.
Speaker 6 (18:17):
Right, I agree, And and so the ingredients are gin
and then there's a orchard liqueur. So it's a bunch
of orchard fruit and lime and some and some apple.
Speaker 2 (18:29):
And then I wanted to add a blood component because
the substance.
Speaker 6 (18:31):
Of course, I think I read somewhere it's the first
body horror film to be nominated for a Best Picture,
So I think it's important to.
Speaker 1 (18:39):
You know, how fun What do you use for the blood?
Speaker 2 (18:42):
It's food color.
Speaker 6 (18:44):
Two drops go long way right down the side.
Speaker 1 (18:48):
That is super creepy. I love the syriene, the syringe
and that vibe there. It's funny because all of these
have their layers of sophistication, but that playfulness being slightly
a little bit of kitch on that is I think
is a is a great nod to Hollywood.
Speaker 2 (19:06):
Itself makes the cinematic.
Speaker 1 (19:08):
Yes, cinematic. Indeed, all right, what do we have next?
Speaker 6 (19:11):
And then we have Nickel Boys, and you know Nickel Boys. Wow,
what a beautiful movie. It was so difficult to conceptualize
something because I wanted to remain sensitive. The story is horrowing.
But one part about the movie that it was so
cool was the point of view, right and so I
think this classic cocktail represents that it's a sidecar, and
(19:33):
so it kind of looks like it's two parts of
a cocktail, looks like they're looking at each other. And
I think it's a good representation of the point of
view that is wonderful.
Speaker 1 (19:42):
And I like that the sidecar itself is a little askew,
kind of leaning in a sidecar serving. Now this is
psychar cocktail, but serving any cocktail up for a sidecar
to me always like feels like you're getting a mistery right, yeah,
take that, and it was a classic way. Often something
(20:03):
a classic way to serve a cocktail up and you'd
get a sidecar on this. So you've actually looks like
to drinks, right, But what a lovely combination. This looks
like it's got a sugar rim as well.
Speaker 2 (20:14):
It does. It does.
Speaker 1 (20:15):
Okay, So let me tell you what was something that
stood out to you in the movie.
Speaker 6 (20:19):
Honestly, the point of view was the most beautiful part.
I think it just adds more another layer of depth
of that experience. You know, I can never understand it,
but it was such a beautiful film.
Speaker 1 (20:32):
So this having citrus in it is a shaker and
it's a shake drink, and with that, your ingredients have
to be bright and fresh and on point. What explain
the specs on this drink.
Speaker 6 (20:51):
Yes, this is a cognac based drink, so it is
crisp and refreshing, and it does have citrus, but I
have a little warmth, you know, a sidecar has chances
of cognac. I did three quarters of curas out and
three quarters lemon. Very simple. It's one of my favorite cocktails.
The sugar rim adds another layer of sweetness, bea can
(21:12):
kind of control how much of that you want. It's
a classic. It's a crowd favorite. I love a sidepar person.
Speaker 1 (21:19):
Oh yeah, my brother makes a killer one, and it's
one of those ones that just has enough of that
acidity to kind of be a pick me up. But
like you said, the warmth of the other specs in
there also just give it a layer of sophistication and
it's just it's not It has some notes that just
feel like it's a special drink rather than just I
(21:41):
got this to cut that and whatever. These were very
well thought out, and I'm impressed by what you put
together because that's a pretty big list and there's not
like one theme going throughout the entirety of the movies
this year. They're all over the place, like you know,
like you said, even a horror nod is and then
sci fi and all these different things. So how fun?
(22:04):
How many in total?
Speaker 2 (22:05):
So we had ten cocktails. Two of them are mocktails.
Speaker 6 (22:08):
Actually two are non alcoholic, but yes, ten in total,
eight cocktails, two mocktails.
Speaker 1 (22:14):
Yeah, and so the zero or low ABP are real
popular right now exactly, so that's kind of fun one
of those two.
Speaker 2 (22:20):
Yes, that's fun. Yeah, that was really fun. A complete unknown.
Speaker 6 (22:23):
It was proving to be very difficult for me, and
I just had this aha moment very last minute.
Speaker 2 (22:28):
I was thinking about Bob Dylan and he actually loved whiskey.
Speaker 6 (22:31):
At one point in his life he had a steak
in his own whiskey, and then of course he had
this whole reform, which is what the movie you know
talks about. And so I thought, oh, this is perfect.
I can use a whiskey alternative that's on the market
right now. The brand is called Ritual. They have, yes,
they have numerous alcoholic alternatives, And so I did a
non alcoholic old fashion as an ode to Bob Dylan.
(22:52):
And his reform. So that's one of them, and then
the other one is for I'm Still here bazillion limaide.
I wanted to celebrate, you know, everything that you think
about when you think of Brazil. It's bright, it's fun, tropical, delicious.
Even after everything that Brazil experienced, especially in the seventies,
(23:13):
it's you know, Brazil is still there, just like the
protagonists in the movie.
Speaker 2 (23:18):
Yeah, those are the two non alcoholics.
Speaker 1 (23:20):
So what's your what's your non alcoholic jam when you're
away from work?
Speaker 2 (23:26):
My non alcoholic jam?
Speaker 6 (23:27):
You know, I love a simple like I like a soda,
but it has to be in a glass bottle.
Speaker 1 (23:34):
Okay, yeah, you know there is something different about something there,
the way that glass insulates or keeps it cold or whatever.
Speaker 2 (23:41):
Carbonation, I don't know, it's different.
Speaker 1 (23:43):
Yes. And then you're out and about and you're checking
out someone else's drink program somewhere. What's your go through
to see if they know what they're doing?
Speaker 2 (23:55):
A martini? I'm a martini girl.
Speaker 1 (23:57):
Okay, what's your specs for martini?
Speaker 6 (23:59):
I like a classic martini. I recently have favored Bodco overgin.
Speaker 2 (24:05):
It's a very recent thing.
Speaker 6 (24:06):
Two ounces vodka half an ounce, driver move and I
like three olives with my Yes.
Speaker 1 (24:13):
Okay, so you like a little bit of that brininess
in there as well.
Speaker 2 (24:17):
I actually do not go for the olive juice. Just
the driver moves the wine.
Speaker 1 (24:22):
But the olives in there don't bring any Oh.
Speaker 2 (24:25):
No, typically they're not touching it. I like it as
a little like snack on the site.
Speaker 1 (24:30):
I got my wife. She likes a dirty Brtiti and
she goes, it's it's drink with a snacks. That's awesome,
that's great. What a pleasure to meet you. This is
really fun and I think these are super smart and
well thought out. They don't feel like, oh, we've got
to do you know, we gotta do cocktails for the
(24:51):
They really feel like you thought about them and put
together something so really fun. What a pleasure to meet you.
Pleasure to meet you, Thanks for coming on the show,
Thanks for having me. And what's your last name, gary
A Gury Yes, Luciana Aghari, Yes, what a pleasure. Excellent
job here at Fanny's come out try the cocktails. How
long does it go on for? Through the end of March,
(25:12):
through the end of March come out here? I highly
recommend you come try them. What a great vibe, date night,
hanging out, celebration. Come here. The bar is gorgeous, obviously
a big vibe. It's you know, two forty four on
a Saturday, and you've got to pack the bar and
people enjoying themselves. So come on out to Fanny's, check
(25:32):
out their bar program and try one of these special
Oscar night cocktails. They really really are spectacular. It's The
Fork Report on Neil Savadra KFI AM six forty.
Speaker 3 (25:44):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (25:50):
KFI AM six forty live everywhere on the iHeartRadio app.
Hey everybody, it's the Fork Report, all Things food Beverage
on Beyond. I am your well fed host, Neil Savedra.
How do you do? We are broadcasting live from Fannies
here in Hollywood, in the Fairfax District, actually at Wiltshire
and Fairfax Fannies Restaurant and Cafe. Just lovely, what a gem.
(26:15):
I can't say enough about how the vibes I feel
when you're in here. As a matter of fact, I'm
looking at one of the wall treatments that they have
in here, and the one by two's that they're using
will remind me of the backside of set pieces. It
just has this really neat vibe to it, and it
(26:36):
kind of marries the old world with the new and
the Hollywood kind of energy. It's really cool. Smack dab
in the middle of the Academy Museum, we are just
miles away from where the Academy Awards will take place tomorrow.
The ninety seventh Academy Awards will take place tomorrow, so
we thought, what a great way to celebrate. I can't
(26:58):
encourage you enough to come out and check out Fannies.
The menu look spectacular. We'll get through that in just
a little bit. But I tried the cocktails with one
of their bartenders, Lucianna, who's just what a really wonderful
human being.
Speaker 4 (27:15):
She just had such a.
Speaker 1 (27:16):
Cool way about her and the way she broke down
her cocktails and told us how they kate, how she
came up with them. It was very cool. I'm glad
it's her day off so she took the time to
come out and hang out with us, and I thought
that was very cool. I applaud her designs and there's
some of my favorite drinks too that she based these
(27:37):
off of and had fun with. So Fanny's Academy at
the Academy Museum, we'll get into the history of Fannies
coming up in the three o'clock hour as well, and
why it's named that and the building and all these things,
So go know where. Props are always a big deal
in my life. I've told you I'm a If I
did anything else, I'd probably do props and sets for
(27:58):
film because I've always loved that. I'd love special effects.
I love all those things. And a new buddy of mine,
Derek Young from Van Oaks Props, and I encourage you
to check out his stuff both on social media and
his YouTube channel, Van Oaks Props, and you can see
some of the things he does. Some of the props
he does that are Halloween based, some of the props
(28:20):
he does that are sci fi popular movies like Star
Wars and the like that he focuses on. He's out
here hanging out today as well. Nice to see you.
Speaker 4 (28:29):
Good seeing you too.
Speaker 1 (28:30):
So what do you think is the first prop as
a kid or whatever that mesmerized you in a film?
Speaker 4 (28:39):
Oh, it has to be a lightsaber?
Speaker 5 (28:41):
Yeah, right, I think if you grew up in the
mid to late seventies, Star Wars was everywhere and was
so new that it just makes sense that that would
be the first thing that you were really sort of
enamored with.
Speaker 1 (28:56):
And we never even asked, how does the light know
where to stop? The plasma?
Speaker 4 (29:00):
The force? For the forces?
Speaker 1 (29:04):
Exactly, it's the It's the ultimate religion in some ways,
because you can just say.
Speaker 4 (29:11):
Why are there still dishes in the sink? It's the force?
Speaker 1 (29:13):
Yes, exactly, exactly, that is it's the force, and I'm
soaking them exactly. Yeah, there was something about that you
and I talked a little bit about this before, is
that was one of the first things I got. Now,
they were not licensed, but there were early on in
(29:35):
they were regional. There was some East Coast versions of
a star Sword or whatever they called them, right, and
we had one that came out of like commerce or
something in Los Angeles, Okay. And I know this because
it was the only one that had two cells the
U and I say cell like a clear not a clearer,
(29:57):
transparent colored disc that you would put in there and
it would make it either blue or red.
Speaker 4 (30:03):
Yes.
Speaker 1 (30:04):
So I was able to track you down because I've
long lost mine and I want to get one because
my younger brother and I had them, and that was
the most magical thing in the world. It was just
a you know, of course, it lit up on a flashlight.
Speaker 5 (30:20):
Children's imaginations do so much heavy lifting that, you know.
For the rest of us who couldn't find the light sword,
it was the wrapping paper roll. Oh yeah, it really
did not matter. It was just such a mesmerizing prop
from a movie when kids had no idea what props were. Yeah,
(30:41):
you know, And I think to this day, many years later,
I think there are still people that are just really
taken aback by lightsabers.
Speaker 1 (30:50):
They're still, you know, going to Disneyland. I know you
and your wife are big fans of Disney as well,
going to and checking out Galaxy's Edge. I can sit
there and stare at their replica hilts and the light forever, sure,
just looking at the details and the way, you know,
(31:11):
And they've gotten so much, but they continue to progress.
Speaker 4 (31:14):
They've got the.
Speaker 1 (31:15):
Weight now and the crystals you could place in them
and all kinds of things, and it continues to this day.
Speaker 5 (31:22):
It really is interesting, and technology is moving so quickly
and an a pact impacts both production made you know,
replicas for fans and for stuff that's built for the movies.
You know the fact that the lightsabers aren't the size
of police mag lights yeah anymore and require two D
batteries to operate.
Speaker 4 (31:43):
It really says a lot.
Speaker 5 (31:45):
But yeah, the fact that they are bringing that level
of accuracy to something that anybody off the street could
could own and appreciate, I think is really fantastic and
as a brilliant move for a theme park to do,
especially when you have a movie and our series of
movies like Star Wars that you can just like build
(32:06):
so much around.
Speaker 4 (32:07):
You could do an entire theme park on that absolutely.
Speaker 1 (32:10):
I mean a land see although it's a fairly big
one as far as its footprint, But couldn't you imagine
an entire.
Speaker 4 (32:18):
Without a doubt, without a doubt?
Speaker 5 (32:20):
And I think, please Disney, please, maybe not for California's park,
but for Florida's.
Speaker 4 (32:26):
Perhaps the Lord knows they have the Yeah, the real estate.
Speaker 1 (32:29):
You just keep filling up swamp land.
Speaker 5 (32:33):
You displace a few alligators and crocodiles, and then you
just build another.
Speaker 1 (32:38):
Or use them or yeah, sure, we're up against the clock. Oh,
you know what, we'll bring you back on. We're gonna
do some interviews, but if you're around, we'll bring you
back on because I want to talk about the helmet
that you made for charity and how people can check
it out and even put a bid on it for
the fire victims recently here in Los Angeles, So stick
around chatting with Derek Young from Van Oaks Props. Check
(33:04):
them out van Oaks Props. It's got a lot of
cool stuff and stuff on Etsy that you can purchase,
but also tips and tricks on building stuff yourself that
comes in handy. It sure helped me a lot, so
go no. We're broadcasting live from Fannies today of course
here in the Academy Museum celebrating the ninety seventh Academy
Awards tomorrow, So go nowhere. This is KFI heard everywhere
(33:28):
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
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com