February 22, 2025 • 26 mins
At Good Time Cafe in Morongo, we will indulge in a delightful array of delicious foods that promise to satisfy every palate. Thank you for the kind people for helping our Producer Kayla to the gas station.
We had an engaging conversation with Chef Steve and Chef Damian about their delicious New York-style pie that truly stands out here on the West Coast.
We had an engaging conversation with Chef Steve and Chef Damian about their delicious New York-style pie that truly stands out here on the West Coast.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Nilsvidre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app. Neil Svidri here with
the four Report, broadcasting live my favorite show. Every year,
I get to broadcast live from Marongo Casino Resort and Spa.
And the best part about it is I just sit
here and they bring me food and I get to
hang out with my buddies here. The chefs are going
(00:23):
to be coming by, and the F and B folks
and we just talk about food. I mean really, it's
essentially the very heart of why I do this show
is the food, the culture behind it, the people that
make it, passion for food, the science of cooking, and
(00:43):
when it comes to a place like this. If you've
never been out to Marongo, by the way, it's about
ninety minutes from wherever, you might be pretty cool unless
you live outside of that ninety minute mark. But anyways,
the best part is these are my people. These are
folks that love hospitality, that have a heart for hospitality.
(01:05):
And I've never broadcast from the Mosin a restaurant, and
the thing about Mosin is kind of this hidden gem.
Speaker 1 (01:13):
Because the.
Speaker 2 (01:15):
Bar is incredibly prominent. So when you come by and
you swing by, and you're walking by and you see
the coffee shop here, you got pink coffee with all
of their pastries and all their wonderful coffee concoctions there,
and you pass by, you've already passed by Good Times Cafe,
and they're like, so you see this, what's got to
(01:38):
be one hundred inch at least television behind the bar,
which is beautiful, great setup there, great place to relax
and take a load off.
Speaker 1 (01:49):
And just kick back.
Speaker 2 (01:51):
But I think sometimes people think that's it. It's just
like a little small bar area. But if you actually enter,
you will find this beautifully appointed Asian inspired vibe, great
plush velvet seating areas for large groups, small intimate groups.
(02:13):
There's even some booth set aside, and it just has
this incredibly welcoming vibe. But if you're not savvy, you'll
walk right past it and miss this gem, thinking well,
it's just that beautiful bar up front. So I want
to remind you of some of these things, and we'll
be tasting some of the food from here coming up
in just a little bit. But imagine this, I mean
(02:35):
this going through and doing mind tasting, as we like
to do on the Fork Report. Of course, mind tasting
is when we read through a menu and we talk
about the ingredients of the menu before.
Speaker 1 (02:47):
We've even tasted it. And they've got pork and vegetable
egg rolls.
Speaker 2 (02:52):
Steamed shrimp, wand tons, goju jang chicken wings, and if
you haven't tasted that, goju jang is this onefully sophisticated
and layer spice that just brings such a punch with it.
You put it onto chicken and in this case, chicken wings.
Good night, Irene, there's gonna be some flavor there. Chicken
(03:13):
pot sticker is one of my favorite. By the way,
pot stickers, you know where they got their name. They
stick to the pot. So if you've ever made them
at home, made these wonderful dumplings at home, you can
get them steamed or fried right well.
Speaker 1 (03:34):
You steam them in a pot. You steam them in
the pot, you put a little water in there, you
hit it's hot, you throw.
Speaker 2 (03:41):
The lid on and it steams these beautiful dumplings and
they stick to the pot and steam helps release them.
Speaker 1 (03:50):
So that's where you get that potstickers from.
Speaker 2 (03:53):
They also have some goju jang Brussels sprouts as well.
That is a great combination, that freight, that great crunchy.
Really gosh, when you're talking about Brussels sprouts, that they're
kind of like tiny, these tiny little lettuce or you know,
(04:16):
that's a flavor there and you cut through them and
they're just wonderful. But in this case you get them
with that heat as well. They have uzu kalamari, which
is something I definitely want to try. As far as veggies,
they have the garlic, green beans, the stir fried baby
bop choi, stir fried Brussels sprouts as well. Cabbage was
(04:37):
what I was thinking, by the way, and couldn't get
out of my mouth. But these tiny little cabbages, they
have that wonderful flavor to them, but really work well
with some heat and some additions to it. The chef
specialties from kung pow chicken to salt and pepper, shrint, kariaki, beef,
coarse orange chicken, roasted duck lemon, grass, prime New York steak,
(05:03):
fourteen outs boom.
Speaker 1 (05:06):
Of course they've got.
Speaker 2 (05:07):
Beef and broccoli, and they've got wonderful Calby's short ribs
and so much great stuff. They've got different combo fried rices.
Of course you've got crab fried rice, shrimp fried rice,
chicken fried rice, all those, but they also have some
Thaie inspiration as well, like pad Thaie and the like.
(05:28):
So a lot of great flavors coming out of Moses.
So we're going to be getting to tasting some of
that today as we have been.
Speaker 1 (05:36):
Gosh, we've popped.
Speaker 2 (05:37):
Around, we've been at the marketplace, we broadcast from there.
We've broadcast of course from Good Times Cafe. So it's
nice to be here in this new location, broadcasting live
from Morongo Casino Resort and spa just off of the
ten Freeway in Cavazon, next to those you know, the
wonderful outlets here. So if you're around Cobay, say hither way.
(06:00):
We're gonna be hanging out with a lot of the
chefs today, going through a lot of these foods and
telling me about the specials that they have. A new
exciting feature, a takeout feature we're gonna be talking about
as well, soa go know.
Speaker 3 (06:13):
Where you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 2 (06:21):
Hey, everybody, it's the Fork Report, All Things Food Beverage
and Beyond, broadcasting live today from Morocco Casino Resort and
Spas we do at least one time a year, this
gives me an opportunity, opportunity to sit down and go
through the things that have changed over the year and new.
Speaker 1 (06:38):
Offers they have. I was talking to Chef.
Speaker 2 (06:41):
Damien a little bit ago, my buddy, and he was
telling me about a new thing that they're putting together.
Now I'm gonna let him explain it to you, but
I'm very.
Speaker 1 (06:50):
Excited about that. So we'll get into that.
Speaker 2 (06:52):
Coming up in just a little bit, as we'll go
through the whole lineup here. They have so much food
and I've told you this time and time again that
Marongo Casino Resort and Spa is Capital H hospitality. Every
time I deal with anybody here, I don't care who
they are, what they do here. Everybody looks like they
(07:15):
want to be here. Everybody that works here has the
attitude of wanting to serve and connect with the people.
Speaker 1 (07:21):
And you just don't get that anymore.
Speaker 2 (07:24):
I'm you know, you hear me talk about Disneyland all
the time and how much I love and the value
of Disneyland. That's because they have that capital H hospitality
as well, and so value to me is a big deal.
Today we're broadcasting at a location. We have it inside
the casino and that is Mosin. They're Asian kitchen, and
so we'll be trying some of the food and the
(07:44):
cocktails here as well. They have a They even have
a full boba drink bar as well, so they have
boba smoothies, They have all kinds of stuff, which is
you know, my wife and my boy are going to
come by today and.
Speaker 1 (08:01):
They both love boba.
Speaker 2 (08:03):
Boba is one of those things that if it's your jam,
it is your jam. Like I would like to separate
boba and have the drink on one side and the tapioca.
Speaker 1 (08:13):
Uh, it's like I like them both.
Speaker 2 (08:16):
So we'll get into some of that stuff as well,
some of the tea and the like. Of course, they
have a full bar here. But I wanted to bring
in my producer Kayla, because Kayla, you were just a
little bit late.
Speaker 1 (08:30):
So what happened, buddy.
Speaker 4 (08:31):
I will tell you is my thing ar Yeah, you
carry they call it a mic? Is my mic swan Okay,
I did I left on time? I left enough time.
What happened was my gas light came on on the
way here, and it's a little bit far from.
Speaker 5 (08:47):
La, so I thought I could still make it.
Speaker 4 (08:50):
Granted my car was like ten more miles, twelve more miles.
I'm like, oh, that's fine, that's not going to run
out of gas. I'm like one minute away. And then
my car just shuts off right on an exit ramp.
And I called you, and you didn't answer.
Speaker 5 (09:03):
No, because I was here doing your job right right right.
Speaker 2 (09:05):
I was trying to be wait, wait, wait, if you
were on time right and your car was running out
of gas, why didn't you just pull over and get gas?
Speaker 5 (09:14):
Because I thought I could make it.
Speaker 1 (09:15):
I thought I not just get gas because.
Speaker 4 (09:17):
There's a gas station right here at Morongo. So yeah, exactly,
but I'll just get the gas at Marongo. I just
got to make it there. My car set my car
had other plans, so it just turned off right on
the exit ramp. And a stranger, a gentleman, a stranger
who's lost his grandmam. He was on his way to
go see his grandmother and his family. His grandma died
last night, so he was on his way to spend
time with his family.
Speaker 5 (09:37):
He pulled over to help me.
Speaker 4 (09:38):
Took me to the gas station so I could put
a little canisseur gas in my car six dollars worth,
Thank you. And I get back to my car, I
put the gas in there. I put my car, my
purse with my keys and my phone in my trunk,
and then I closed the trunk and locked.
Speaker 5 (09:53):
My keys in the trunk for another twenty minutes.
Speaker 3 (09:55):
So is it?
Speaker 1 (09:56):
What's with the dramatic music?
Speaker 5 (09:58):
What is that?
Speaker 4 (09:59):
I think that's I feel, that's that's my that's my
theme song right now. Like it's a lot going on,
but thank god for strangers. Two people pulled over to
help me. Another person called the toe truck for me.
They help me break into my car, and now I'm here,
safe and sound, looking at that bar five o'clock so
I can get a nice talk glass of wine.
Speaker 2 (10:15):
Yeah, that is uh, that is a mishmash of unfortunate circumstances.
Speaker 5 (10:21):
It is a series of unfortunate events, if you.
Speaker 2 (10:23):
Will, indeed without the talking baby. Uh, well, I'm glad
you're okay and you can't get murdered.
Speaker 5 (10:32):
I'm so glad I didn't get murdered. I was really scared.
Speaker 2 (10:35):
You know, I'm going to teach you something that everyone
should know, but especially women. If you ever, and I
don't suggest you do this ever, let a stranger pick
you up, right. But if they do, and they look
at you and say, aren't you worried that I'm like
some sort of serial murderer, look them in the eye
and say, what are the odds that two of us
would be in the car at the same time. That
(10:56):
usually that usually shuts things up.
Speaker 1 (10:58):
And they'll get you to where you need to go.
Speaker 5 (11:01):
Next time I take a ride from a stranger, I'll
keep that in mind.
Speaker 2 (11:03):
Yeah, well, I'm glad that there are still gentle persons
out there that would help you and get you to
safety and fun.
Speaker 5 (11:12):
Fact, rocks don't really break her windows. So you really
tried to break the way I tried. I had others tried.
Speaker 1 (11:18):
Do you know how much it costs to replace the windows?
Speaker 4 (11:20):
It's a little window in the back. That's what I
was trying to go for, save some monies. But I
was just trying to produce your show, Mistress, Avedra.
Speaker 1 (11:26):
You know what you need. You need to keep you know,
the white part of a spark plug.
Speaker 2 (11:31):
Yeah, okay, you keep some busted parts of that that
ceramic in a little box in your car. You have
that on you, that will go through those windows like
nobody's business.
Speaker 5 (11:40):
How do you know this?
Speaker 1 (11:41):
I don't know. I'm just saying. A man of many facts,
I like physics.
Speaker 5 (11:46):
Okay, all right now I know now, I'm not.
Speaker 2 (11:49):
Just saying that we'll go through those windows like nobody's business.
Speaker 5 (11:52):
I'll get I'll get a pack of those a second
I leave here.
Speaker 1 (11:54):
Yeah, after my wine sharp ceramic, Yes, sir, alrighty, we
come back.
Speaker 2 (11:58):
We're going to start talking to some of the folks here.
A new exciting option they're going to have here at
Morongo Casino Resort and Spa. If you live near Marongo,
it's a great thing as well what you're going to hear.
But man, for people coming in and going and hanging
out here is also going to be a wonderful thing.
Speaker 1 (12:15):
So we'll tell you more about that.
Speaker 2 (12:16):
We come back broadcasting live from Marongo Casino Resort and
Spa today the whole show, looking through the different restaurants
and options that they have here really is a special
gem here in southern California to come do some gaming
and hang out. They've got beautiful rooms, the views are spectacular,
(12:37):
great vibe, great shopping around here, both in and out
of the casino. And you got Hadley's within walking distance
as well. Hadley's go out there and get some nuts
and some candy forget about it. So if you're in
the area, come by, say hi. But we're just going
to be doing some tasting, so stick around. We've got
(12:58):
more to come.
Speaker 3 (13:00):
Listening to The Fork Report with Nil Savedra on demand
from KFI A sixty.
Speaker 2 (13:05):
Neil Savadra here with you every single Saturday as we
hang out and just celebrate food, you know, kind of
shake off the heaviness of the week. Maybe you're upset that,
you know, Mayor Bass made a horrible decision and showed
that she's a coward.
Speaker 1 (13:20):
That's bumming you out.
Speaker 2 (13:21):
And you think that la Is City is spiraling into
the toilet because of people that can't hold their own
and take the power. Maybe that's bumming you out, you know,
But if it is, this is a place to get
away from it.
Speaker 1 (13:39):
Kind of.
Speaker 2 (13:40):
So we're gonna celebrate food today as we're we're on
a casino resort and spa. We're here in this beautiful
nook just inside Moses and it's one of those places.
Speaker 1 (13:51):
That is this kind of hidden gem.
Speaker 2 (13:54):
It's very easy to walk by and think, oh, there's
a beautiful bar with one hundred inch plus TV. You
can go hang out there, But a lot of people
don't understand that behind it is beautiful Asian inspired and
appointed seating, velvet deep rich velvet seats, and you can
miss it. With all the Asian inspired food here as.
Speaker 1 (14:16):
Well, we're going to talk about that. But right now, I.
Speaker 2 (14:19):
Saw two beautiful pies slide up with two of my
favorite humans here on the premises. So we're gonna be
talking with Chef Damien and Chef Steven as well as
we always do when we come out. What's up, gentlemen,
Hey Neil, welcome back. It's nice to see you guys.
So you brought two piping hot pizzas and two big grins.
(14:43):
These are stunning, the just the appearance alone.
Speaker 1 (14:48):
The ratios of cheese.
Speaker 2 (14:51):
To crust to toppings are just stunning. You've got a
great rise in the bones, man. Look at those edges
are just gorgeous. So this is the fire, This is
the wood fire O.
Speaker 6 (15:05):
And yeah, let's talk about this one. So we've been
working a lot since since the last time you came.
Speaker 1 (15:11):
Right, Yeah, that's why I love coming.
Speaker 6 (15:12):
You know, we got mosen now ruffle Feathers, and then
this one here is our Good Times Pizza Company. And
I know on your show you talked about ghost kitchens
a few times. Oh yeah, this is our version of that.
So it's a New York style pizza, eighteen inch pizza
and all that. Chefs Steven talk about that for a
little bit. But we wanted to go for that neighborhood
(15:36):
field kind of pizza. Everybody grew up in that kind
of neighborhood where you had that that neighborhood pizza, and
we didn't want to make it pretentious with pork belly
and and and stuff like that, right, So we wanted
to make a good style New York pie.
Speaker 7 (15:51):
And I think we achieved it. I think we do
very good.
Speaker 2 (15:54):
So, hey, you don't want to hide behind ingredients sometimes,
and you could tell it's like make it like you
go to a bar. I like them to make me
an old fashion. I can tell if the bar can
do an old fashion, right, they're gonna be able to
do and and pizza is kind of the same. If
you don't hide yanny behind anything, you give me a
good sturdy crust with a good.
Speaker 1 (16:12):
Chew and all that.
Speaker 2 (16:13):
Now you're from San Diego dating all right, so you're
local boy, but you're from Jersey.
Speaker 1 (16:19):
Right, you're from the East Coast.
Speaker 7 (16:20):
Hey, don't don't piss me off today.
Speaker 1 (16:22):
I know you're from I know you're from Jersey.
Speaker 7 (16:24):
I'm from the Bronx.
Speaker 8 (16:25):
Oh god, I should have known that.
Speaker 2 (16:29):
You could see it getting I thought, I don't know
why you just read Jersey.
Speaker 7 (16:40):
I just messed with you because you don't say I'm
from Boston.
Speaker 2 (16:45):
But yeah, I know you're an East Coaster. And so
pizza is religion.
Speaker 7 (16:50):
That's like my thing.
Speaker 8 (16:51):
Yeah, and you know, me being a chef and traveling
around the world, pizza is one of those.
Speaker 7 (16:56):
Things that I always critique. Especially being on New Yorker.
Speaker 8 (17:00):
There's nothing like a New York Slice to me, and
especially being out here in California. Of course they got
great piece of places, but there's nothing like a New
York Slice. So we kind of wanted to bring a
little bit of that piece to here, to Marongo, and
we ended up with Good Times Cafe, Pizza Coat and
obviously Big Slice, Big Pizza. You can pick up the
(17:20):
slice and it has that crunch, super cheesy, one handfold,
and we wanted.
Speaker 7 (17:25):
To bring that experience here to to Morongo.
Speaker 2 (17:27):
It looks gorgeous, and I know it was one of
the first things Damian you and I talked about was
that pizza oven and the the incredible pies you were
putting out. And these look like each year you are
trying to push that oven and the crew and everybody
to hit new marks and this looks stunning. Uh, they're
(17:50):
the cheese, everything. So we're gonna We're gonna eat it
in this next segment coming up. But before we go
to get some news, what are what are some of
the ingredens that you're super proud about.
Speaker 8 (18:02):
So obviously you got to go classic with the cheese,
the fresh mazzarella, the pepperoni.
Speaker 7 (18:07):
We do have in Hawaiian.
Speaker 8 (18:09):
A lot of people request Hawaiian in the West Coast, Sure,
but once do One thing we actually do is that
we actually spice it with Italian oregano, grandulated garlic and red.
Speaker 7 (18:18):
Pepper flakes, which is really really big on the East Coast.
Speaker 8 (18:21):
So whenever you go to a pizza shop in the
East Coast, when you go on the table, you're always
gonna find red pepper flake, parmesan cheese, granulated garlic, and
Italian oregano.
Speaker 7 (18:30):
So we wanted to bring that out here.
Speaker 8 (18:32):
So we actually season the pizza pies with those four
ingredients at the end, top it with a little bit
of butter on the crust, so you're definitely gonna taste
those amazing flavors.
Speaker 1 (18:40):
All right, they just look gorgeous.
Speaker 2 (18:41):
All right, I'm gonna take get some news here so
we can come back and we'll pound those and we'll
get into those because the uh, the curl on those
pepperoni cuts, man, come on now, cupping Chris, Yeah, yeah,
that means they're happy, Yeah, happy, they're happy, and you
get that crunch on the outside of the tenderness on
the inside. So we're gonna dig into these when we
(19:02):
come back. So go nowhere hanging out at Morongo Casino
Resort and Spa today having a good time as all.
Speaker 1 (19:07):
Oh yeah, oh yeah, we're gonna.
Speaker 2 (19:10):
Eat some pie and talk about the food throughout the day.
We're right here at mosen Asian Kitchen. If you're in
the area, come by, say hello, give us a wave.
Those that have taken the time, I always appreciate it.
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
(19:31):
iHeartRadio app. Broadcasting live today from Morongo Casino Resort and
Spa Capital h hospitality here always and we love coming out.
So many places to choose while you're gaming and enjoying
the Spa, whatever it might be, staying, having a weekend
to yourself, whatever it is. A lot going on here.
(19:52):
They have the marketplace of course, Clo, the fine dining
and of you you just can't miss fescato. You have
your oyster bar and seafood. Mosen Is where we're broadcasting
line from today. There Asian kitchen, and really you've got
to check this place out. It's very easy to pass
by thinking that it's just a bar with a beautiful
(20:14):
bar at that, but behind it there is great seating,
beautiful that kind of takes you away from the elements.
Speaker 1 (20:21):
You can relax and enjoy the plush velvet.
Speaker 2 (20:25):
Seating and gorgean, gorgeous Asian inspired, a well appointed room.
Speaker 1 (20:31):
It's just beautiful. You've got good times.
Speaker 2 (20:33):
Cafe of course, we love that Ruffled feathers with their
chicken sandwiches. And then you've got Wallburgers as well. Pink
Coffee is great, Fista Taco, just a lot sunset bar
and grill, and of course the food court. Here, a
lot of places to choose from. We're hanging out with
Chef Damien and Chef Steven today as well.
Speaker 1 (20:57):
Talking about the pizza.
Speaker 2 (20:58):
I'm about to dig in, so gentlemen and tell me
what I'm going to experience here.
Speaker 6 (21:02):
So Neil, close your eyes for a minute, and you're
not in the casino anymore. Okay, You're back in your neighborhood, right,
and it's after a little league game, and you're going
to the spot, right. That's what That's what the pizza
tastes like. It's not it's not pretentious. It's not you're
(21:22):
gonna find the the gourmet stuff in another restaurant. This
is your your, your, your to go pizza spot. And
and and doesn't it taste like that? Doesn't it great?
Speaker 1 (21:33):
It's excellent.
Speaker 2 (21:34):
It got a little bit of tooth on the uh
the lower level, a nice pillowy but toot the pull
on the bones on the edge there the cupped pepperoni
are magnificent. Those edges give you that great rich, kind
of a little bit of cara caramelization on the outer
and then the nice bite into really good sausage there.
(21:58):
Going to the cheese, do you have parmagana regiana on
here as well?
Speaker 8 (22:02):
Yeah, so we actually top it with parmesan and we also,
I do want to highlight the sauce.
Speaker 7 (22:07):
We do use some Marsano tomatoes.
Speaker 8 (22:09):
We wanted to keep the sauce simple so you could
actually taste the tomato dacidity, the sweetness, you know, the
spice from the pepperoni, and the cream and is from.
Speaker 2 (22:18):
The cheese and what you get there and you hit
it out of the park, chef, that combination. One of
the things you notice from a true pie, a very
honest without the pretense. There is the orange, the orangeness
of the sauce, because this is not one that with
(22:39):
a lot of additions. It's not one that's cooked all
day or how the necessity all this is one where
you want the bright, fresh flavor of those you know,
well known tomatoes that we've all come to known love.
When it comes to whether it's a you know, a
Sunday gravy that's gonna be low and slow or whether
(23:00):
it's gonna be this bright freshness on a pie like this,
and then you have the monzarella and all of those expected.
The little hit or the the parmesan gives you a
little bit of age, a little added did a little
you know, the deeper flavor, a little nuttiness on that finish.
(23:24):
That is fantastic. It really comes together nice. And look
at that crust. Look I'm looking at the crew as
they're hanging out.
Speaker 1 (23:31):
Yeah, they're liking it.
Speaker 7 (23:32):
I think, yeah, go no.
Speaker 2 (23:35):
These guys are great because they tell everybody else. They're
like on the promotions team, they're no, don't go. It
sucks when you go. That's the worst show is the
fork report.
Speaker 1 (23:44):
Don't go. We'll do it.
Speaker 2 (23:46):
We'll take this hit, but you gotta take one for
us next time. And then they come here and they
sit back and relax. But look at that. So what
kind of flower are you using?
Speaker 1 (23:54):
Chef?
Speaker 8 (23:54):
So we always use all purpose flower capudo, which is
double zero. It's one of the best flowers to use.
You know, we wanted to keep it traditional and like
I said, Good Times Cafe does an amazing job.
Speaker 7 (24:07):
They keep up with the pizza dough. They let it
for a man for twenty four hours and.
Speaker 8 (24:10):
That's when you get the nice rise, the nice size,
and that delicious pull when you bite into the pizza.
Speaker 2 (24:16):
I'm blowing away that you're pulling that off of a
p flower because you know it's ap technically has it's
not the highest hime gluten, yes, protein in there, but
to get that chee that is that is really speaks
to your ferment fermentation time and letting it sit and
really build those proteins.
Speaker 1 (24:37):
Up, in line them up.
Speaker 6 (24:38):
And that's what makes it bron Bronx style pizza too,
because he's taking that dough and he's taking his fist
and he's pounding it like he's pounding.
Speaker 1 (24:44):
Somebody's somebody's face.
Speaker 6 (24:48):
That's what it is, you know.
Speaker 1 (24:49):
But it's like, oh, you think I'm a punk.
Speaker 8 (24:52):
Right right, That's how it start my day, you know, smiling, Oh.
Speaker 1 (24:56):
You think I'm funny.
Speaker 7 (24:58):
Like a clown.
Speaker 1 (25:00):
That's awesome.
Speaker 2 (25:00):
Does he ever call anybody's name because if it gets personal, maybe.
Speaker 6 (25:04):
Oh yeah, you got some uh Georgino's and the uh.
Speaker 5 (25:10):
Things like that.
Speaker 1 (25:11):
You know, I heard an antony. That's awesome. This is great.
You guys should be proud.
Speaker 6 (25:20):
Thanks, thank you and yeah, and and the pepperoni itself. Fact,
we were in Chicago last year for the n R Show,
which is the National Restaurant Association Show, and we fell
in love with this uh with this pepperoni uh that
that we're using in a lot.
Speaker 7 (25:33):
Of Chicago eateies.
Speaker 6 (25:34):
And we we we brought it back and and and
we were added to most of our pizzas here. So
it's that cup and Chris pepperoni that that does it.
Speaker 2 (25:42):
It's just great because you's a combination. It's like a
great cookie. You know, when you get a cookie that's
got the edge and it's softening.
Speaker 1 (25:50):
That's what this is. It just that marriage.
Speaker 2 (25:53):
All right, Hey Ty, we're gonna be back with the
boys when we come back. As we hang out here
at Morago Casino Resort and Spa here in Amazon and
always the big Age hospitality is the thing that blows
me away.
Speaker 1 (26:04):
I dare you to come out here.
Speaker 2 (26:07):
See anybody, I don't care what their job is, working
here at the casino, the hotels, the restaurants always look
like they are ready to serve and help you in
anything you need, and with a smile and with exactly
what you expect in a high class joint like this,
so we always love coming out here once a year
and going through their food and their menus. Will continue
(26:28):
to do more when we return.
Speaker 3 (26:30):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Nilsvidre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app. Neil Svidri here with
the four Report, broadcasting live my favorite show. Every year,
I get to broadcast live from Marongo Casino Resort and Spa.
And the best part about it is I just sit
here and they bring me food and I get to
hang out with my buddies here. The chefs are going
(00:23):
to be coming by, and the F and B folks
and we just talk about food. I mean really, it's
essentially the very heart of why I do this show
is the food, the culture behind it, the people that
make it, passion for food, the science of cooking, and
(00:43):
when it comes to a place like this. If you've
never been out to Marongo, by the way, it's about
ninety minutes from wherever, you might be pretty cool unless
you live outside of that ninety minute mark. But anyways,
the best part is these are my people. These are
folks that love hospitality, that have a heart for hospitality.
(01:05):
And I've never broadcast from the Mosin a restaurant, and
the thing about Mosin is kind of this hidden gem.
Speaker 1 (01:13):
Because the.
Speaker 2 (01:15):
Bar is incredibly prominent. So when you come by and
you swing by, and you're walking by and you see
the coffee shop here, you got pink coffee with all
of their pastries and all their wonderful coffee concoctions there,
and you pass by, you've already passed by Good Times Cafe,
and they're like, so you see this, what's got to
(01:38):
be one hundred inch at least television behind the bar,
which is beautiful, great setup there, great place to relax
and take a load off.
Speaker 1 (01:49):
And just kick back.
Speaker 2 (01:51):
But I think sometimes people think that's it. It's just
like a little small bar area. But if you actually enter,
you will find this beautifully appointed Asian inspired vibe, great
plush velvet seating areas for large groups, small intimate groups.
(02:13):
There's even some booth set aside, and it just has
this incredibly welcoming vibe. But if you're not savvy, you'll
walk right past it and miss this gem, thinking well,
it's just that beautiful bar up front. So I want
to remind you of some of these things, and we'll
be tasting some of the food from here coming up
in just a little bit. But imagine this, I mean
(02:35):
this going through and doing mind tasting, as we like
to do on the Fork Report. Of course, mind tasting
is when we read through a menu and we talk
about the ingredients of the menu before.
Speaker 1 (02:47):
We've even tasted it. And they've got pork and vegetable
egg rolls.
Speaker 2 (02:52):
Steamed shrimp, wand tons, goju jang chicken wings, and if
you haven't tasted that, goju jang is this onefully sophisticated
and layer spice that just brings such a punch with it.
You put it onto chicken and in this case, chicken wings.
Good night, Irene, there's gonna be some flavor there. Chicken
(03:13):
pot sticker is one of my favorite. By the way,
pot stickers, you know where they got their name. They
stick to the pot. So if you've ever made them
at home, made these wonderful dumplings at home, you can
get them steamed or fried right well.
Speaker 1 (03:34):
You steam them in a pot. You steam them in
the pot, you put a little water in there, you
hit it's hot, you throw.
Speaker 2 (03:41):
The lid on and it steams these beautiful dumplings and
they stick to the pot and steam helps release them.
Speaker 1 (03:50):
So that's where you get that potstickers from.
Speaker 2 (03:53):
They also have some goju jang Brussels sprouts as well.
That is a great combination, that freight, that great crunchy.
Really gosh, when you're talking about Brussels sprouts, that they're
kind of like tiny, these tiny little lettuce or you know,
(04:16):
that's a flavor there and you cut through them and
they're just wonderful. But in this case you get them
with that heat as well. They have uzu kalamari, which
is something I definitely want to try. As far as veggies,
they have the garlic, green beans, the stir fried baby
bop choi, stir fried Brussels sprouts as well. Cabbage was
(04:37):
what I was thinking, by the way, and couldn't get
out of my mouth. But these tiny little cabbages, they
have that wonderful flavor to them, but really work well
with some heat and some additions to it. The chef
specialties from kung pow chicken to salt and pepper, shrint, kariaki, beef,
coarse orange chicken, roasted duck lemon, grass, prime New York steak,
(05:03):
fourteen outs boom.
Speaker 1 (05:06):
Of course they've got.
Speaker 2 (05:07):
Beef and broccoli, and they've got wonderful Calby's short ribs
and so much great stuff. They've got different combo fried rices.
Of course you've got crab fried rice, shrimp fried rice,
chicken fried rice, all those, but they also have some
Thaie inspiration as well, like pad Thaie and the like.
(05:28):
So a lot of great flavors coming out of Moses.
So we're going to be getting to tasting some of
that today as we have been.
Speaker 1 (05:36):
Gosh, we've popped.
Speaker 2 (05:37):
Around, we've been at the marketplace, we broadcast from there.
We've broadcast of course from Good Times Cafe. So it's
nice to be here in this new location, broadcasting live
from Morongo Casino Resort and spa just off of the
ten Freeway in Cavazon, next to those you know, the
wonderful outlets here. So if you're around Cobay, say hither way.
(06:00):
We're gonna be hanging out with a lot of the
chefs today, going through a lot of these foods and
telling me about the specials that they have. A new
exciting feature, a takeout feature we're gonna be talking about
as well, soa go know.
Speaker 3 (06:13):
Where you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 2 (06:21):
Hey, everybody, it's the Fork Report, All Things Food Beverage
and Beyond, broadcasting live today from Morocco Casino Resort and
Spas we do at least one time a year, this
gives me an opportunity, opportunity to sit down and go
through the things that have changed over the year and new.
Speaker 1 (06:38):
Offers they have. I was talking to Chef.
Speaker 2 (06:41):
Damien a little bit ago, my buddy, and he was
telling me about a new thing that they're putting together.
Now I'm gonna let him explain it to you, but
I'm very.
Speaker 1 (06:50):
Excited about that. So we'll get into that.
Speaker 2 (06:52):
Coming up in just a little bit, as we'll go
through the whole lineup here. They have so much food
and I've told you this time and time again that
Marongo Casino Resort and Spa is Capital H hospitality. Every
time I deal with anybody here, I don't care who
they are, what they do here. Everybody looks like they
(07:15):
want to be here. Everybody that works here has the
attitude of wanting to serve and connect with the people.
Speaker 1 (07:21):
And you just don't get that anymore.
Speaker 2 (07:24):
I'm you know, you hear me talk about Disneyland all
the time and how much I love and the value
of Disneyland. That's because they have that capital H hospitality
as well, and so value to me is a big deal.
Today we're broadcasting at a location. We have it inside
the casino and that is Mosin. They're Asian kitchen, and
so we'll be trying some of the food and the
(07:44):
cocktails here as well. They have a They even have
a full boba drink bar as well, so they have
boba smoothies, They have all kinds of stuff, which is
you know, my wife and my boy are going to
come by today and.
Speaker 1 (08:01):
They both love boba.
Speaker 2 (08:03):
Boba is one of those things that if it's your jam,
it is your jam. Like I would like to separate
boba and have the drink on one side and the tapioca.
Speaker 1 (08:13):
Uh, it's like I like them both.
Speaker 2 (08:16):
So we'll get into some of that stuff as well,
some of the tea and the like. Of course, they
have a full bar here. But I wanted to bring
in my producer Kayla, because Kayla, you were just a
little bit late.
Speaker 1 (08:30):
So what happened, buddy.
Speaker 4 (08:31):
I will tell you is my thing ar Yeah, you
carry they call it a mic? Is my mic swan Okay,
I did I left on time? I left enough time.
What happened was my gas light came on on the
way here, and it's a little bit far from.
Speaker 5 (08:47):
La, so I thought I could still make it.
Speaker 4 (08:50):
Granted my car was like ten more miles, twelve more miles.
I'm like, oh, that's fine, that's not going to run
out of gas. I'm like one minute away. And then
my car just shuts off right on an exit ramp.
And I called you, and you didn't answer.
Speaker 5 (09:03):
No, because I was here doing your job right right right.
Speaker 2 (09:05):
I was trying to be wait, wait, wait, if you
were on time right and your car was running out
of gas, why didn't you just pull over and get gas?
Speaker 5 (09:14):
Because I thought I could make it.
Speaker 1 (09:15):
I thought I not just get gas because.
Speaker 4 (09:17):
There's a gas station right here at Morongo. So yeah, exactly,
but I'll just get the gas at Marongo. I just
got to make it there. My car set my car
had other plans, so it just turned off right on
the exit ramp. And a stranger, a gentleman, a stranger
who's lost his grandmam. He was on his way to
go see his grandmother and his family. His grandma died
last night, so he was on his way to spend
time with his family.
Speaker 5 (09:37):
He pulled over to help me.
Speaker 4 (09:38):
Took me to the gas station so I could put
a little canisseur gas in my car six dollars worth,
Thank you. And I get back to my car, I
put the gas in there. I put my car, my
purse with my keys and my phone in my trunk,
and then I closed the trunk and locked.
Speaker 5 (09:53):
My keys in the trunk for another twenty minutes.
Speaker 3 (09:55):
So is it?
Speaker 1 (09:56):
What's with the dramatic music?
Speaker 5 (09:58):
What is that?
Speaker 4 (09:59):
I think that's I feel, that's that's my that's my
theme song right now. Like it's a lot going on,
but thank god for strangers. Two people pulled over to
help me. Another person called the toe truck for me.
They help me break into my car, and now I'm here,
safe and sound, looking at that bar five o'clock so
I can get a nice talk glass of wine.
Speaker 2 (10:15):
Yeah, that is uh, that is a mishmash of unfortunate circumstances.
Speaker 5 (10:21):
It is a series of unfortunate events, if you.
Speaker 2 (10:23):
Will, indeed without the talking baby. Uh, well, I'm glad
you're okay and you can't get murdered.
Speaker 5 (10:32):
I'm so glad I didn't get murdered. I was really scared.
Speaker 2 (10:35):
You know, I'm going to teach you something that everyone
should know, but especially women. If you ever, and I
don't suggest you do this ever, let a stranger pick
you up, right. But if they do, and they look
at you and say, aren't you worried that I'm like
some sort of serial murderer, look them in the eye
and say, what are the odds that two of us
would be in the car at the same time. That
(10:56):
usually that usually shuts things up.
Speaker 1 (10:58):
And they'll get you to where you need to go.
Speaker 5 (11:01):
Next time I take a ride from a stranger, I'll
keep that in mind.
Speaker 2 (11:03):
Yeah, well, I'm glad that there are still gentle persons
out there that would help you and get you to
safety and fun.
Speaker 5 (11:12):
Fact, rocks don't really break her windows. So you really
tried to break the way I tried. I had others tried.
Speaker 1 (11:18):
Do you know how much it costs to replace the windows?
Speaker 4 (11:20):
It's a little window in the back. That's what I
was trying to go for, save some monies. But I
was just trying to produce your show, Mistress, Avedra.
Speaker 1 (11:26):
You know what you need. You need to keep you know,
the white part of a spark plug.
Speaker 2 (11:31):
Yeah, okay, you keep some busted parts of that that
ceramic in a little box in your car. You have
that on you, that will go through those windows like
nobody's business.
Speaker 5 (11:40):
How do you know this?
Speaker 1 (11:41):
I don't know. I'm just saying. A man of many facts,
I like physics.
Speaker 5 (11:46):
Okay, all right now I know now, I'm not.
Speaker 2 (11:49):
Just saying that we'll go through those windows like nobody's business.
Speaker 5 (11:52):
I'll get I'll get a pack of those a second
I leave here.
Speaker 1 (11:54):
Yeah, after my wine sharp ceramic, Yes, sir, alrighty, we
come back.
Speaker 2 (11:58):
We're going to start talking to some of the folks here.
A new exciting option they're going to have here at
Morongo Casino Resort and Spa. If you live near Marongo,
it's a great thing as well what you're going to hear.
But man, for people coming in and going and hanging
out here is also going to be a wonderful thing.
Speaker 1 (12:15):
So we'll tell you more about that.
Speaker 2 (12:16):
We come back broadcasting live from Marongo Casino Resort and
Spa today the whole show, looking through the different restaurants
and options that they have here really is a special
gem here in southern California to come do some gaming
and hang out. They've got beautiful rooms, the views are spectacular,
(12:37):
great vibe, great shopping around here, both in and out
of the casino. And you got Hadley's within walking distance
as well. Hadley's go out there and get some nuts
and some candy forget about it. So if you're in
the area, come by, say hi. But we're just going
to be doing some tasting, so stick around. We've got
(12:58):
more to come.
Speaker 3 (13:00):
Listening to The Fork Report with Nil Savedra on demand
from KFI A sixty.
Speaker 2 (13:05):
Neil Savadra here with you every single Saturday as we
hang out and just celebrate food, you know, kind of
shake off the heaviness of the week. Maybe you're upset that,
you know, Mayor Bass made a horrible decision and showed
that she's a coward.
Speaker 1 (13:20):
That's bumming you out.
Speaker 2 (13:21):
And you think that la Is City is spiraling into
the toilet because of people that can't hold their own
and take the power. Maybe that's bumming you out, you know,
But if it is, this is a place to get
away from it.
Speaker 1 (13:39):
Kind of.
Speaker 2 (13:40):
So we're gonna celebrate food today as we're we're on
a casino resort and spa. We're here in this beautiful
nook just inside Moses and it's one of those places.
Speaker 1 (13:51):
That is this kind of hidden gem.
Speaker 2 (13:54):
It's very easy to walk by and think, oh, there's
a beautiful bar with one hundred inch plus TV. You
can go hang out there, But a lot of people
don't understand that behind it is beautiful Asian inspired and
appointed seating, velvet deep rich velvet seats, and you can
miss it. With all the Asian inspired food here as.
Speaker 1 (14:16):
Well, we're going to talk about that. But right now, I.
Speaker 2 (14:19):
Saw two beautiful pies slide up with two of my
favorite humans here on the premises. So we're gonna be
talking with Chef Damien and Chef Steven as well as
we always do when we come out. What's up, gentlemen,
Hey Neil, welcome back. It's nice to see you guys.
So you brought two piping hot pizzas and two big grins.
(14:43):
These are stunning, the just the appearance alone.
Speaker 1 (14:48):
The ratios of cheese.
Speaker 2 (14:51):
To crust to toppings are just stunning. You've got a
great rise in the bones, man. Look at those edges
are just gorgeous. So this is the fire, This is
the wood fire O.
Speaker 6 (15:05):
And yeah, let's talk about this one. So we've been
working a lot since since the last time you came.
Speaker 1 (15:11):
Right, Yeah, that's why I love coming.
Speaker 6 (15:12):
You know, we got mosen now ruffle Feathers, and then
this one here is our Good Times Pizza Company. And
I know on your show you talked about ghost kitchens
a few times. Oh yeah, this is our version of that.
So it's a New York style pizza, eighteen inch pizza
and all that. Chefs Steven talk about that for a
little bit. But we wanted to go for that neighborhood
(15:36):
field kind of pizza. Everybody grew up in that kind
of neighborhood where you had that that neighborhood pizza, and
we didn't want to make it pretentious with pork belly
and and and stuff like that, right, So we wanted
to make a good style New York pie.
Speaker 7 (15:51):
And I think we achieved it. I think we do
very good.
Speaker 2 (15:54):
So, hey, you don't want to hide behind ingredients sometimes,
and you could tell it's like make it like you
go to a bar. I like them to make me
an old fashion. I can tell if the bar can
do an old fashion, right, they're gonna be able to
do and and pizza is kind of the same. If
you don't hide yanny behind anything, you give me a
good sturdy crust with a good.
Speaker 1 (16:12):
Chew and all that.
Speaker 2 (16:13):
Now you're from San Diego dating all right, so you're
local boy, but you're from Jersey.
Speaker 1 (16:19):
Right, you're from the East Coast.
Speaker 7 (16:20):
Hey, don't don't piss me off today.
Speaker 1 (16:22):
I know you're from I know you're from Jersey.
Speaker 7 (16:24):
I'm from the Bronx.
Speaker 8 (16:25):
Oh god, I should have known that.
Speaker 2 (16:29):
You could see it getting I thought, I don't know
why you just read Jersey.
Speaker 7 (16:40):
I just messed with you because you don't say I'm
from Boston.
Speaker 2 (16:45):
But yeah, I know you're an East Coaster. And so
pizza is religion.
Speaker 7 (16:50):
That's like my thing.
Speaker 8 (16:51):
Yeah, and you know, me being a chef and traveling
around the world, pizza is one of those.
Speaker 7 (16:56):
Things that I always critique. Especially being on New Yorker.
Speaker 8 (17:00):
There's nothing like a New York Slice to me, and
especially being out here in California. Of course they got
great piece of places, but there's nothing like a New
York Slice. So we kind of wanted to bring a
little bit of that piece to here, to Marongo, and
we ended up with Good Times Cafe, Pizza Coat and
obviously Big Slice, Big Pizza. You can pick up the
(17:20):
slice and it has that crunch, super cheesy, one handfold,
and we wanted.
Speaker 7 (17:25):
To bring that experience here to to Morongo.
Speaker 2 (17:27):
It looks gorgeous, and I know it was one of
the first things Damian you and I talked about was
that pizza oven and the the incredible pies you were
putting out. And these look like each year you are
trying to push that oven and the crew and everybody
to hit new marks and this looks stunning. Uh, they're
(17:50):
the cheese, everything. So we're gonna We're gonna eat it
in this next segment coming up. But before we go
to get some news, what are what are some of
the ingredens that you're super proud about.
Speaker 8 (18:02):
So obviously you got to go classic with the cheese,
the fresh mazzarella, the pepperoni.
Speaker 7 (18:07):
We do have in Hawaiian.
Speaker 8 (18:09):
A lot of people request Hawaiian in the West Coast, Sure,
but once do One thing we actually do is that
we actually spice it with Italian oregano, grandulated garlic and red.
Speaker 7 (18:18):
Pepper flakes, which is really really big on the East Coast.
Speaker 8 (18:21):
So whenever you go to a pizza shop in the
East Coast, when you go on the table, you're always
gonna find red pepper flake, parmesan cheese, granulated garlic, and
Italian oregano.
Speaker 7 (18:30):
So we wanted to bring that out here.
Speaker 8 (18:32):
So we actually season the pizza pies with those four
ingredients at the end, top it with a little bit
of butter on the crust, so you're definitely gonna taste
those amazing flavors.
Speaker 1 (18:40):
All right, they just look gorgeous.
Speaker 2 (18:41):
All right, I'm gonna take get some news here so
we can come back and we'll pound those and we'll
get into those because the uh, the curl on those
pepperoni cuts, man, come on now, cupping Chris, Yeah, yeah,
that means they're happy, Yeah, happy, they're happy, and you
get that crunch on the outside of the tenderness on
the inside. So we're gonna dig into these when we
(19:02):
come back. So go nowhere hanging out at Morongo Casino
Resort and Spa today having a good time as all.
Speaker 1 (19:07):
Oh yeah, oh yeah, we're gonna.
Speaker 2 (19:10):
Eat some pie and talk about the food throughout the day.
We're right here at mosen Asian Kitchen. If you're in
the area, come by, say hello, give us a wave.
Those that have taken the time, I always appreciate it.
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
(19:31):
iHeartRadio app. Broadcasting live today from Morongo Casino Resort and
Spa Capital h hospitality here always and we love coming out.
So many places to choose while you're gaming and enjoying
the Spa, whatever it might be, staying, having a weekend
to yourself, whatever it is. A lot going on here.
(19:52):
They have the marketplace of course, Clo, the fine dining
and of you you just can't miss fescato. You have
your oyster bar and seafood. Mosen Is where we're broadcasting
line from today. There Asian kitchen, and really you've got
to check this place out. It's very easy to pass
by thinking that it's just a bar with a beautiful
(20:14):
bar at that, but behind it there is great seating,
beautiful that kind of takes you away from the elements.
Speaker 1 (20:21):
You can relax and enjoy the plush velvet.
Speaker 2 (20:25):
Seating and gorgean, gorgeous Asian inspired, a well appointed room.
Speaker 1 (20:31):
It's just beautiful. You've got good times.
Speaker 2 (20:33):
Cafe of course, we love that Ruffled feathers with their
chicken sandwiches. And then you've got Wallburgers as well. Pink
Coffee is great, Fista Taco, just a lot sunset bar
and grill, and of course the food court. Here, a
lot of places to choose from. We're hanging out with
Chef Damien and Chef Steven today as well.
Speaker 1 (20:57):
Talking about the pizza.
Speaker 2 (20:58):
I'm about to dig in, so gentlemen and tell me
what I'm going to experience here.
Speaker 6 (21:02):
So Neil, close your eyes for a minute, and you're
not in the casino anymore. Okay, You're back in your neighborhood, right,
and it's after a little league game, and you're going
to the spot, right. That's what That's what the pizza
tastes like. It's not it's not pretentious. It's not you're
(21:22):
gonna find the the gourmet stuff in another restaurant. This
is your your, your, your to go pizza spot. And
and and doesn't it taste like that? Doesn't it great?
Speaker 1 (21:33):
It's excellent.
Speaker 2 (21:34):
It got a little bit of tooth on the uh
the lower level, a nice pillowy but toot the pull
on the bones on the edge there the cupped pepperoni
are magnificent. Those edges give you that great rich, kind
of a little bit of cara caramelization on the outer
and then the nice bite into really good sausage there.
(21:58):
Going to the cheese, do you have parmagana regiana on
here as well?
Speaker 8 (22:02):
Yeah, so we actually top it with parmesan and we also,
I do want to highlight the sauce.
Speaker 7 (22:07):
We do use some Marsano tomatoes.
Speaker 8 (22:09):
We wanted to keep the sauce simple so you could
actually taste the tomato dacidity, the sweetness, you know, the
spice from the pepperoni, and the cream and is from.
Speaker 2 (22:18):
The cheese and what you get there and you hit
it out of the park, chef, that combination. One of
the things you notice from a true pie, a very
honest without the pretense. There is the orange, the orangeness
of the sauce, because this is not one that with
(22:39):
a lot of additions. It's not one that's cooked all
day or how the necessity all this is one where
you want the bright, fresh flavor of those you know,
well known tomatoes that we've all come to known love.
When it comes to whether it's a you know, a
Sunday gravy that's gonna be low and slow or whether
(23:00):
it's gonna be this bright freshness on a pie like this,
and then you have the monzarella and all of those expected.
The little hit or the the parmesan gives you a
little bit of age, a little added did a little
you know, the deeper flavor, a little nuttiness on that finish.
(23:24):
That is fantastic. It really comes together nice. And look
at that crust. Look I'm looking at the crew as
they're hanging out.
Speaker 1 (23:31):
Yeah, they're liking it.
Speaker 7 (23:32):
I think, yeah, go no.
Speaker 2 (23:35):
These guys are great because they tell everybody else. They're
like on the promotions team, they're no, don't go. It
sucks when you go. That's the worst show is the
fork report.
Speaker 1 (23:44):
Don't go. We'll do it.
Speaker 2 (23:46):
We'll take this hit, but you gotta take one for
us next time. And then they come here and they
sit back and relax. But look at that. So what
kind of flower are you using?
Speaker 1 (23:54):
Chef?
Speaker 8 (23:54):
So we always use all purpose flower capudo, which is
double zero. It's one of the best flowers to use.
You know, we wanted to keep it traditional and like
I said, Good Times Cafe does an amazing job.
Speaker 7 (24:07):
They keep up with the pizza dough. They let it
for a man for twenty four hours and.
Speaker 8 (24:10):
That's when you get the nice rise, the nice size,
and that delicious pull when you bite into the pizza.
Speaker 2 (24:16):
I'm blowing away that you're pulling that off of a
p flower because you know it's ap technically has it's
not the highest hime gluten, yes, protein in there, but
to get that chee that is that is really speaks
to your ferment fermentation time and letting it sit and
really build those proteins.
Speaker 1 (24:37):
Up, in line them up.
Speaker 6 (24:38):
And that's what makes it bron Bronx style pizza too,
because he's taking that dough and he's taking his fist
and he's pounding it like he's pounding.
Speaker 1 (24:44):
Somebody's somebody's face.
Speaker 6 (24:48):
That's what it is, you know.
Speaker 1 (24:49):
But it's like, oh, you think I'm a punk.
Speaker 8 (24:52):
Right right, That's how it start my day, you know, smiling, Oh.
Speaker 1 (24:56):
You think I'm funny.
Speaker 7 (24:58):
Like a clown.
Speaker 1 (25:00):
That's awesome.
Speaker 2 (25:00):
Does he ever call anybody's name because if it gets personal, maybe.
Speaker 6 (25:04):
Oh yeah, you got some uh Georgino's and the uh.
Speaker 5 (25:10):
Things like that.
Speaker 1 (25:11):
You know, I heard an antony. That's awesome. This is great.
You guys should be proud.
Speaker 6 (25:20):
Thanks, thank you and yeah, and and the pepperoni itself. Fact,
we were in Chicago last year for the n R Show,
which is the National Restaurant Association Show, and we fell
in love with this uh with this pepperoni uh that
that we're using in a lot.
Speaker 7 (25:33):
Of Chicago eateies.
Speaker 6 (25:34):
And we we we brought it back and and and
we were added to most of our pizzas here. So
it's that cup and Chris pepperoni that that does it.
Speaker 2 (25:42):
It's just great because you's a combination. It's like a
great cookie. You know, when you get a cookie that's
got the edge and it's softening.
Speaker 1 (25:50):
That's what this is. It just that marriage.
Speaker 2 (25:53):
All right, Hey Ty, we're gonna be back with the
boys when we come back. As we hang out here
at Morago Casino Resort and Spa here in Amazon and
always the big Age hospitality is the thing that blows
me away.
Speaker 1 (26:04):
I dare you to come out here.
Speaker 2 (26:07):
See anybody, I don't care what their job is, working
here at the casino, the hotels, the restaurants always look
like they are ready to serve and help you in
anything you need, and with a smile and with exactly
what you expect in a high class joint like this,
so we always love coming out here once a year
and going through their food and their menus. Will continue
(26:28):
to do more when we return.
Speaker 3 (26:30):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
Popular Podcasts
40s and Free Agents: NFL Draft Season
Daniel Jeremiah of Move the Sticks and Gregg Rosenthal of NFL Daily join forces to break down every team's needs this offseason.
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
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.