February 22, 2025 • 29 mins
We are currently broadcasting live from the vibrant town of Moronogo, capturing the energy and atmosphere of this unique location.
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Speaker 1 (00:00):
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app, broadcasting live today inside
Morongo Casino and Resort and Spa inside mos In. Here
again a beautiful gem that's easy to pass because you
swing by and you see this one hundred inch plus
(00:23):
TV over this gorgeous bar, and I was checking things out.
It's like I can already I spy some good tequila
as well. But you can see that and think, oh,
that looks like a great bar to go hang out,
and it is, and they have some lovely high tops
out by the bar, wonderful. What you might not see
is the gorgeous space behind well appointed Asian inspired lovely
(00:49):
deep jade seats, velvet, gorgeous dark woods, and it just
gives this lovely vibe all behind the U Asian kitchen
and you really could pass by.
Speaker 1 (01:04):
I earlier did some.
Speaker 2 (01:05):
Mind tasting of the menu and went through the menu
talking about the different inspirations and the food here. And
of course we talked about their boba shakes and teas
and the like, and we're gonna get into that as
well with me is chef Damien, who oversees all the
crazy talent here at Marongo.
Speaker 1 (01:27):
Why don't you introduce our next guest.
Speaker 3 (01:29):
Yeah, so obviously you guys know that we've taken over
the most in Asian kitchen as well as Ruffle Feathers,
and we inherited this great chef, Chef Uriel Gonzalez.
Speaker 1 (01:40):
Nice to see you guy.
Speaker 3 (01:43):
And uh, yeah, he's uh he's been instrumental and helping us,
uh you know, change change the menu and and putting
some really good stuff on there. So Chef Uriel, whytn't
this kind of talk about your your time here?
Speaker 4 (01:56):
And oh well, pretty much of that, Like Chef Dana said,
uncle took over Moses and pretty much we get the
support from the casino, from leadership, and now we're able
to expand a lot where we're looking forward to excited
to what it's coming up now.
Speaker 2 (02:10):
I remember you to be somebody who liked because we
met last time I was here. I remember you to
be somebody who liked to experiment and enjoyed also the
history of the flavors. What are some other flavors here
at Moses that you're excited about for people to try?
Speaker 1 (02:28):
The spices, the Asian influences that maybe people might not
normally know.
Speaker 5 (02:34):
Yeah, well, well right now we have a we had
a fight spice flavor to our New York steak.
Speaker 6 (02:40):
We have a portanced.
Speaker 5 (02:41):
Pimer of steak. Yeah that it just changed the dynamic.
Speaker 4 (02:44):
It's not the transditional salt and pepper.
Speaker 5 (02:46):
We hadded our own five spice to it.
Speaker 4 (02:49):
And that's been a pretty good hit.
Speaker 1 (02:51):
That's excellent.
Speaker 2 (02:52):
And so now you you know a flavor that we
all know the great steak. You know, when you into
a steak, the expectations are there as to what.
Speaker 1 (03:02):
You're going to get texture wise, flavor wise.
Speaker 2 (03:05):
These spices are going to bring a whole different layer
to introduce that flavor that you know. And that's kind
of a that's a that's what I would go for
if I'm here, And I mean, that's a great change
to me. And when I saw it on the menu,
I thought, Ah, that's that's a smart and fun play
on a good cut of meat.
Speaker 6 (03:23):
Yeah, definitely something to try. But we get to try it.
Trust me, we're bringing it.
Speaker 1 (03:29):
Every time I come here.
Speaker 2 (03:30):
I feel like you guys are trying to bust me,
like like we can break care. It's like, okay, because
it's like a contest of how much they're going to
actually bring and the food keeps flowing, starting with a pizza.
What are some of the things that you'd like me
to try today from the mos In Kitchen?
Speaker 3 (03:48):
Okay, so first we have so inheriting Mosin. We also
got the Boba Express bar. So it's a Moses Express
which is connected to Ason Kitchen and you can get
some rate to go food, some some grabbing go.
Speaker 1 (04:03):
Right.
Speaker 3 (04:04):
We just introduced these milkshakes. And this milkshake is not
your regular milkshake. It's made out of egg custard, which
I mean, look, it is phenomenal. It's one of the
best shakes I've ever had, and we've tasted on. Yeah,
we have different flavors. We have the peanut butter and chocolate.
We have the cheese cake.
Speaker 1 (04:31):
Caramel.
Speaker 2 (04:31):
Right.
Speaker 1 (04:32):
God.
Speaker 3 (04:34):
Also, you know me being on the on the Mexican
side there, we decided we wanted to do something different
with this. You know what a toasted loco is, right, yeah, right,
we're doing this pokey pokey loco, right, and we have
you know, your Asian poke but on top of the
chips of your choice. So with this one, we have pstitos. Uh,
(04:56):
and we we put mayo, and we put the two
and the fur kake and the avocado and uh, these.
Speaker 1 (05:03):
Things are phenomenal.
Speaker 3 (05:04):
I don't know you've ever tried poke locos, but you
can get them here.
Speaker 1 (05:08):
Yes, wow, that is crazy. Look how gorgeous that is
and for whom that is massive? So is there a
fork over there, chef for me? Thank you, appreciate you? Okay,
So what is it?
Speaker 3 (05:29):
It does have tuna in it.
Speaker 2 (05:30):
So you're gonna if you're gonna get to ten of.
Speaker 1 (05:33):
Your friend, No, I know what you're doing. I'm not
supposed to.
Speaker 2 (05:36):
Eat rostuff and Kayla because her heart's so big, let
me take that for you. I'll be fine. Oh my gosh,
look at the colors in that. Okay, So, so talk
about some of the ingredients here again.
Speaker 7 (05:50):
So we got avocado, we got wakam in, we have
pickled onions. So we try to bring a little bit
of mix of the toasty locos with the Asian flair,
so you'd get that food of kaki, which is a
sess I mean the chicy yeah.
Speaker 1 (06:08):
Wow.
Speaker 6 (06:09):
So it's kind of like an explosion of flavors in
your mouth.
Speaker 1 (06:11):
That is great.
Speaker 6 (06:13):
And it's the great thing. You could be walking around
the casino eating it.
Speaker 7 (06:16):
It's not messy, it's fun. It's supposed to be mixed
in together. So you get a chip, you get little
bit of avocado, you get a little bit of tuna.
You may get a little bit of spice of the
spicy male. So every everybody's different.
Speaker 2 (06:26):
I love how it bounces out with each other because
you get the crunchiness obviously of the vegetables, but you
get the crunchiness of the chip, and then you get
this first of them Mommy with that fish and those hoppings,
that male, that is it just kind of covers it up,
seals it as that flavor bomb.
Speaker 1 (06:45):
Wow, and you that was insane? That is that ways
like that heavy.
Speaker 3 (06:53):
We're not done with modest and express.
Speaker 1 (06:55):
We're we're about.
Speaker 3 (06:57):
Doing the final stages of tastings for We're gonna don't tell.
Speaker 1 (07:01):
Anybody, right, Oh yeah, that's just right. We're gonna be doing.
Speaker 3 (07:04):
This ramen ramen bowl, a couple of different flavors tonkatsu
and show you ramen out of Buba express, all right,
and uh and then maybe some uh we're testing some
bound sounds out there, so you.
Speaker 1 (07:20):
Get some of that pork in there, and that was
great flavor.
Speaker 6 (07:23):
So that's the kind of great thing about Mosen.
Speaker 7 (07:24):
It's just not one Asian flavors, a mix of everything,
so you may get a little bit of Korean, you
make a little bit of Chinese, a little you know, Thai,
so you know, we have a flavor for everyone.
Speaker 2 (07:36):
Yeah, I love it, but that you know, bond Me
is another one of those high packed those pickled veggies.
Speaker 1 (07:43):
With the with the fatty Wonder and the dikon.
Speaker 2 (07:45):
It's on a great roll, ye good man, anybody else
is it hot?
Speaker 1 (07:53):
I'm feeling hot?
Speaker 2 (07:54):
Okay, We're gonna come back and chat with the guys
about more stuff going on here at Mosen and the on.
We are broadcasting live today from Marongo Casino Resort and
Spa here in Cavazon, right next to the outlets, and
of course great place to come out.
Speaker 1 (08:10):
And just get away from everything.
Speaker 2 (08:13):
Enjoy some gaming, fun, playful gaming, enjoy yourself and your skills.
You can also enjoy the spa, enjoy the pool and
yeah it's even a warm day today, so you can
enjoy the pool today.
Speaker 1 (08:27):
Everything they have to offer.
Speaker 2 (08:29):
Gorgeous rooms as well, so stick around and we'll enjoy
some more.
Speaker 1 (08:33):
Food here as we do our yearly taste.
Speaker 2 (08:37):
And going through the entirety of what they have to
offer here in Morongo Casino resortant spot.
Speaker 8 (08:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:49):
Broadcast live from Marongo Casino Resort and Spa today hanging
out at Mozin Man. What a beautiful bar, and then
behind it is some gorgeous seating and great food, all
Asian inspired kitchen from different regions and areas, so there's
something for everybody.
Speaker 1 (09:07):
The flavors are on point. This this shake.
Speaker 6 (09:13):
Dust, the peanut butter chocolate.
Speaker 1 (09:15):
Yeah it is. Yeah. I want to go outside and
just slap a stranger. You have to slap your mind.
Yeah yeah.
Speaker 2 (09:24):
And then yeah exactly. I wasn't gonna say that because
I don't want trouble. But that is so silky.
Speaker 1 (09:33):
And this is custard based customs, so you've got the
egg in there. It's so smooth and creamy.
Speaker 2 (09:39):
Yeah, it really is just perfection and I love it.
Speaker 1 (09:44):
Man.
Speaker 3 (09:45):
You know, we can't we just can't do our regular milkshake. Yeah,
we got to go over the top with it.
Speaker 2 (09:48):
No but that is seriously, I think I think I
I think I broke a vein trying to get that
through the straw, and the straw is like half an inch. Yeah,
it'd be easy to get bopa through there. Then it
does this shape all right. That is fantastic. That is
something that you should be proud of it.
Speaker 1 (10:07):
It's fun.
Speaker 2 (10:09):
The flavors are on point in that going with a
custard takes down the ice content that you normally get
from a regular shake. Uh, and it really just makes
it that silky smooth but also thick and it retains
that it doesn't get watery.
Speaker 1 (10:24):
Yeah, so that is really lovely. What do we have here?
This is gorgeous.
Speaker 7 (10:28):
So we actually started with a mos In Happy happy
hour menu, so during the week, starting at two pm,
you can come to the bar. You can it off
a bar menu where we have some some special items
that you can only get at the bar. So I'll
let chef you will here explain some of these items.
Speaker 5 (10:47):
Well whatever, Here is a barbecue, Chinese barbecue with it's
a homemade barbecue.
Speaker 2 (10:53):
Sauce is sweet and just it looks sticky already, Yeah,
looks sweet and sticky already.
Speaker 1 (10:59):
Yeah.
Speaker 4 (10:59):
And it just combines the tenderness of the riffs is
just taste their.
Speaker 1 (11:03):
Palettes up there.
Speaker 5 (11:04):
Oh right here, we gotta goji Yang pepper wings.
Speaker 4 (11:07):
These are sweet and spicy.
Speaker 5 (11:10):
I highly recommend you.
Speaker 2 (11:11):
Explain Gojiyang people that don't know that that flavor base
and the heat, the style that it is because it's
coming into its own where you know, outside of Asian communities,
people are starting to to take to it and understand
what the paste is and all of those things.
Speaker 5 (11:31):
So so well, Gogi is a pepper is kind of
like in the middle between a tai chili and a serrano.
Like it's not as spicy as a Tai chili, but
it's spicy than a serrano, and it's just it has.
Speaker 4 (11:42):
Like a paste pasty flavor to it.
Speaker 1 (11:45):
It's really good.
Speaker 5 (11:46):
We implemented in a lot of our sauces.
Speaker 3 (11:49):
Yeah, it's that fermented de fermentation of a lot of
the Korean items, but that one being fermented. And you know,
it used to be that you would have to go
to a specialty market to get go to young Right now,
you see at Costco, you see Aroused the State of brother,
you'll see the Goto giants really popular, right now and yeah,
we feature it right here in Moses so.
Speaker 2 (12:10):
And it's so flavorful that I think it's one of
those ingredients that if it's in something and you've never
tasted before, you'll ask, hey, what.
Speaker 1 (12:18):
Is that in here?
Speaker 7 (12:19):
Especially the fermentation that helps with a lot of maamy,
So you get a little bit of that spice that
mommy hits you the back of the tongue, which is
kind of unique, like what is that?
Speaker 6 (12:28):
But you still it's still flavorful.
Speaker 2 (12:30):
Yeah, And of course umami is that that savory ness
that is hard to explain when something just feel it
tastes unctious or has this wonderful kind of you know,
you get it from steak, you get it from mushrooms,
you get it from me, So you get it from
you know these things wrong, Yeah that you just yeah, yeah,
(12:50):
it's just like.
Speaker 1 (12:51):
It sets it apart. All right, we come back.
Speaker 2 (12:53):
We're gonna try some of this as well as we
broadcast live here at Morongo Casino Resort and SPA. We're
here just off to the side of the Mosin bar,
and really that is just that is like the headlight
of this lovely dining room and eating area.
Speaker 1 (13:13):
If you've passed it.
Speaker 2 (13:14):
If you've come to Maranga and passed it, thought oh
I thought that was a bar. Mosen is an Asian
kitchen and has some spectacular flavors and food here.
Speaker 1 (13:24):
Very easy to pass by.
Speaker 2 (13:27):
And not come in, And I'm telling you you've got
to come in and try this food.
Speaker 1 (13:32):
It really is spectacular. We'll be back with more as
we talk all things Marongo in there.
Speaker 2 (13:37):
There are wonderful food options that they have here on
the campus, which is beautiful. And to those who ask,
I had somebody hit me up and Hee hit me
up on X and said, so you know how far
is it from parking? I will tell you now. I'
valet today. If you come in, you valets, it's complimentary. Yeah,
(13:59):
oh Kayla, just what Yeah, it's complementary. I mean you
want to tip your people, right, but it's complimentary to
Valet here for one, But for two, the uh self
parking is right outside near the restaurants, so there's a
secondary entrance and oftentime I just park.
Speaker 1 (14:16):
There and come straight near the restaurants.
Speaker 2 (14:18):
So it's it's it's you know, it's not like you've
got to walk a million miles or like an amusement Park.
It is a big campus. They do have a lot
of stuff going on here, but it's all easy to
get to. So that's one reason to stop by if
you're if you're you know't want to come eat and
you're not gonna even game. You want to come eat
because you're going somewhere else. That's fine too. But I'll
(14:38):
tell you one other secret. This is an Indian a
Native American uh uh casino so on the reservation land here,
the gas is nothing, I mean it is, So I
always come with low gas because I know I'm gonna
(14:59):
fill up here. Another reason to swing by on your drive.
Get some food, get some gas, and you're good to go.
All those things that you hate about the California taxes
you don't experience when you get gas here, so you'll
feel good about it. All right, we'll be back with more,
So go nowhere.
Speaker 8 (15:15):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI A six forty Today.
Speaker 2 (15:20):
Our Fork Report is broadcasting live here in Cavazon at
Morongo Casino Resort and SPA. You know, I love this
place and I once a year come out here. I
get to see my pals here that are chefing off
every single day making it happen doing great things, and
all the kitchens here, and really the hospitality here is amazing.
(15:42):
They treat everybody like kings and queens and it's just
a cool place. We're right here this first time we
broadcast here at Mosen, which is their Asian kitchen, and
it's funny to see our folks, the promotions folks and
Dave Weis and Kaylen and just enjoying the food because
(16:03):
although we've had Moses bring some food to when we've
been out in front of some of the other restaurant,
it's just the the Asian flavors have a layer of
playfulness and sophistication that isn't always in all food. So
you can get this kind of sophistication in the way
things are prepared that Mommy, we keep talking about that
(16:25):
is rich and savory. Yet then you'll get a punch
of sweetness out of nowhere or something and it's just
like this little bit of playfulness that you didn't expect,
or some of that palate cleansing crunch from like pickled
vegetables that just take that umami and say get you
ready for the next bite. So it's always a wonderful combination. Okay,
(16:49):
So this dish here, I just tried without the sauce,
just to see how it was prepared and tell us
what this is, because that steak was prepared perfectly, so Neil.
Speaker 3 (17:00):
One of the first things we did when we took
over the Asian kitchen here is that am I on.
Speaker 1 (17:07):
Oh kay, you're it's just got quiet.
Speaker 2 (17:11):
Hi.
Speaker 3 (17:11):
One of the first things we did was we added
a souvid machines back there in the kitchen and uh so,
we're taking that that souviuh steak, slow cook it, and
then we do a reverse sere on it, which is
going to be a nice great crusts, but it's going
to be so tender, right, And one of the things
we wanted to do is make everything palatable tender. Uh
(17:34):
So we we do our kariaki beef and and and
things like that. Our chicken slices that go into the
kumpole chicken, those are all done souv.
Speaker 1 (17:44):
One.
Speaker 3 (17:44):
One thing we have here that we just brought out
is our new new creation that we're gonna started in
about a week or so, and this is our Korean
fried chicken. Once again, this chicken is injected with the
flavor and then souvied. So well, the pickup time is
like maybe five minutes after you order it.
Speaker 2 (18:03):
Okay, So for those I know that a lot of
my listeners know what souvite is because they've listened to
the show. Suvite is French for under pressure. And basically
what it allows you to do is seal up your
protein or your veggies, whatever you're cooking, but in this case,
your protein, seal it up in a vacuum sealed bag.
You can even put seasoning in there and flavorings in there,
(18:24):
but you then put that into a very precise it's
they call it a recirculating oven, but what it is,
it's a bath of water. It goes through a heating
coil that keeps it within a tenth of a degree
and being precise, which allows you to cook something only
up to its temperature. Normally, when we cook, we're cooking
(18:47):
with dry heat, a lot even moist heat. What you're
doing is you're pushing five hundred degrees into the center
to try and get the center at one hundred and
thirty for medium rare or whatever. And so you have
layers of dunness in a sub it's only one donness
because you're cooking it at a lower.
Speaker 1 (19:06):
Temperature for longer, longer period.
Speaker 2 (19:08):
Of time, kills the bacteria, but keeps everything, you know, moist,
and then you're you're you're reverse searing it over high heat.
Now you're putting all that the mayard reaction, all the
flavor on the.
Speaker 1 (19:21):
Outside, and you're good to go.
Speaker 2 (19:23):
So it's it's really the most precise type of cooking
you can do.
Speaker 1 (19:28):
Period to get those tents.
Speaker 8 (19:30):
That's right.
Speaker 1 (19:30):
So that's gorgeous.
Speaker 3 (19:32):
Yeah, and so this one here is certain in this
this tin tin bucket with scallion pancakes. We'll have a
Kimchiese style vegetable to go with it, and then the.
Speaker 1 (19:43):
Go to barb. Wow, that's stunning. I mean, all right,
look at that is so gorgeous. Try some of this,
you guys. Try.
Speaker 6 (19:54):
I want to hear the sound effects.
Speaker 2 (19:56):
Okay, so this is this is fite one. Oh my god,
holy smoke, Kayla, did you bite into that?
Speaker 1 (20:10):
Come on?
Speaker 2 (20:12):
Wow, that is some of the best fried chicken I've
ever had period QC.
Speaker 1 (20:18):
Yeah.
Speaker 2 (20:20):
The temp of that inside it is so perfect, cooked,
absolutely perfect. But this breading, you know, to have that
combination of the intense precision of sube and then that
second hit with the batter and the breading good and
you kind of.
Speaker 6 (20:40):
Choose your own adventure.
Speaker 7 (20:41):
Take a little slice of scallion pancakes, put a little
bit of kimchi, dip it into barbecue sauce, take a
little bit of the skin off.
Speaker 6 (20:49):
So it's it's kind of like choose your own adventure
as well.
Speaker 2 (20:51):
That's that pancake is so light and flaky that you
should be out chef. That is so delicious that combination.
Speaker 1 (21:03):
I could eat that every day all day. Get it
here at the city where else?
Speaker 6 (21:08):
I'm telling you.
Speaker 3 (21:09):
So you got the Korea fractions with the spau escallion pancake,
and then they brought out these uh, these these Brussels
sprouts here and I'm telling you, everybody that comes here
has these Brussels sprouts and they say that they're the
brest Brussel sprouts. Regardless of what type of flavor, Asian flavor,
what we're doing, these are the best Brussels sprouts you'll
(21:29):
ever have.
Speaker 1 (21:30):
I'm gonna hit those when we get back. I know. Kaylea,
my producer, got into those, and she's.
Speaker 2 (21:34):
Like, oh my god, you know what I want to do.
I want to wrap one of those Brussels sprouts in
this pancake.
Speaker 1 (21:39):
And you know.
Speaker 2 (21:42):
We're gonna experiment when we come back. 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.
Speaker 1 (21:55):
We are hanging out here at Marango Casino.
Speaker 2 (21:58):
Resort and Spa today live until five o'clock or three
hours that we celebrate food every single Saturday, and at
least once a year we try and come out here
to Marongo. Sometimes we've invited you folks. I think we
had a chef's table maybe last time we were here,
but really it's an opportunity.
Speaker 1 (22:17):
What in what is that?
Speaker 3 (22:22):
That's our latest creation right there?
Speaker 2 (22:24):
Holy smokes, right, they just brought a forklift in here
to bring some.
Speaker 6 (22:30):
Wow you have a stake nfe YEAHA.
Speaker 1 (22:32):
Oh my god. Anyways, we'll get into that in a moment.
Speaker 2 (22:35):
But we do this once a year to kind of
connect with everything going on here at Marongo Casino Resort
and Spa. And you know what, Annie was hitting me
up on social media and I'd love you to join
me on social media if you're not already, you can
find me at.
Speaker 1 (22:51):
Fork Reporter at fork Reporter.
Speaker 2 (22:53):
On Instagram and X and threads and the like. But
I'm on Instagram probably the most. But on X Addie
hit me up and she was asking about, you know,
if she was driving out this way on the ten,
is it easy to park and jump in? And I
said yes, not only is it easy to self park,
(23:14):
but it's complimentary valet as well. So when I tell
you that Marongo is a Capital H hospitality location, I
mean it. And so she was like really, and I go, yeah,
that's it. I mean you want to tip your people.
But other than that, the valet is even complimentary, so
you can run in and again you cannot.
Speaker 1 (23:36):
Beat the price of gas here at Moronggo either. They
have their own the you know station here and a
whole area for you to come in. And you know
what's even.
Speaker 2 (23:48):
Better about that, they have little video screens on the
gas pumps and you could see Chef Stephen all the.
Speaker 1 (23:55):
Time on there.
Speaker 2 (23:57):
He's like, hello, ladies, well you're pumping your gas, think
about me.
Speaker 1 (24:03):
And my food.
Speaker 2 (24:07):
Yeah, so you really it is a one stop location
for relaxation and having some great food. I was telling
the guys off the air too. We're here at Mosin,
which is this gem that's very easy to pass.
Speaker 1 (24:23):
Uh. Just the way it's laid out.
Speaker 2 (24:25):
You see the big, massive TV and the beautiful bar,
and you might think it's just the bar, but behind
it is an Asian kitchen, Moses in Asian kitchen, and
it's world class fare inspired by different areas of Asia.
So you can get Tied, you can get Korean, you
can get Chinese, all these different flavors on a lovely, luxurious,
(24:48):
yet I think very uh, you know, approachable dining room.
You've got these lovely deep jade chairs that are velvet
and but it's gorgeous.
Speaker 1 (25:03):
They have a whole area behind it that I want
you to enjoy as well.
Speaker 2 (25:07):
So this fried chicken uh, and these pancakes were just spectacular.
Speaker 9 (25:15):
Yeah, I have to eat some of the pancakes on
the Really, those scallion pancakes are just that that is crazy,
just flaky and delicious and light and wonderful.
Speaker 1 (25:29):
But everything has been completely on point.
Speaker 2 (25:32):
Chef, you should be very proud. The guys are just
killing it. So what what is this monstrosity?
Speaker 1 (25:41):
Man?
Speaker 3 (25:41):
We're gonna talk a little bit about one of our
restaurants that we actually just implemented a brand new menu
and it's called the pit Stop Diner. Pit Stop Diners.
If you if you know Marongo, there's two different casinos.
We have Morango Casino, which we're in right now, and
then we have Casino Marongo, which is the old, uh,
the old Marago.
Speaker 1 (26:02):
And what we did is we right adjacent.
Speaker 3 (26:05):
Right adjacent to it. It's uh, it's very It's where
the locals go and hang out and some of the
truckers they go there and eat as well. If you
remember like a tasty yeah we did that, that that
greasy spoon type restaurant. We we're putting it there. Right
this right here is a ten inch cinnamon roll. Yes
(26:27):
that that when you order it, they're they're flying off
the shelf right now. And if you can get one,
but yeah, they're ten inches. It's got that cream trees
frosting on it. It's layered with cinnamon.
Speaker 1 (26:39):
And then you get.
Speaker 3 (26:42):
Some mom you get it smothered with with pecans and
in salted carameunt.
Speaker 2 (26:47):
Yes, this single dish right here could bring about world peace.
Everybody would hold hands and sing Kumbaya.
Speaker 1 (26:58):
That is the delicious.
Speaker 7 (27:01):
You know, we always got to go big here at Morongo,
so we definitely had to show out with I.
Speaker 3 (27:04):
Think this thing is bigger than his head anything.
Speaker 1 (27:07):
I don't know. I don't know.
Speaker 2 (27:09):
I'd like to see it, I'd like I'd like he
brought it out because it brings out his pets.
Speaker 1 (27:17):
And it's like, oh, you want one of these? You
want to know where the beach is. Ladies.
Speaker 2 (27:22):
When you have something that big, it really is, it's huge.
The concern is you're gonna lose that moisture because you
got to cook the whole thing. This is perfect so
it's got great flavor, but it is not dry.
Speaker 7 (27:37):
Not dry at all. So our bakery team does an
amazing job. And obviously when you order it to the table,
you could also take it to home and bake it
in your oven. If you want a nice and warm
in the morning with a cup of coffee.
Speaker 2 (27:49):
Well, how do you do that without other people in
the house knowing you have it?
Speaker 6 (27:54):
Well, it's gonna be hard because the smell is gonna travel.
Speaker 2 (27:56):
Right then, that's not a good idea. I'm going to
eat it out on the Wow, that is excellent.
Speaker 1 (28:03):
That. How'd that come about?
Speaker 2 (28:06):
I mean, I know, you say you're going back to
the old school casino and.
Speaker 6 (28:11):
Our portion sizes. You know when you go to the
neighborhood diner.
Speaker 7 (28:15):
I remember growing up in New York City, it was
big portions.
Speaker 6 (28:18):
It felt like home. It was like you're visiting a relative.
Speaker 7 (28:21):
So we wanted to bring that family vibe down to
Pittsab where you sit down, you know the suburb by
their first name, you know their kids.
Speaker 6 (28:28):
How's it going, how's your day going?
Speaker 7 (28:30):
And you know that nice plate when grandma fed you
at the table and it was a big old plate.
Speaker 6 (28:35):
That's what we wanted to bring.
Speaker 7 (28:36):
So we obviously took the cinema roll to the extreme
and w went big along with that, the.
Speaker 1 (28:42):
Whole say hi to your mother for me, Hot to the.
Speaker 6 (28:47):
Kids, you know, say ho to the wife.
Speaker 2 (28:48):
Wow, that is just spectacular. I know we're up against
the clock, but we have one last hour to celebrate
the food and the vibe.
Speaker 8 (28:56):
Here you're listening to The Fork Report with Nil Sevade
on demand from k f I A M six forty
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app, broadcasting live today inside
Morongo Casino and Resort and Spa inside mos In. Here
again a beautiful gem that's easy to pass because you
swing by and you see this one hundred inch plus
(00:23):
TV over this gorgeous bar, and I was checking things out.
It's like I can already I spy some good tequila
as well. But you can see that and think, oh,
that looks like a great bar to go hang out,
and it is, and they have some lovely high tops
out by the bar, wonderful. What you might not see
is the gorgeous space behind well appointed Asian inspired lovely
(00:49):
deep jade seats, velvet, gorgeous dark woods, and it just
gives this lovely vibe all behind the U Asian kitchen
and you really could pass by.
Speaker 1 (01:04):
I earlier did some.
Speaker 2 (01:05):
Mind tasting of the menu and went through the menu
talking about the different inspirations and the food here. And
of course we talked about their boba shakes and teas
and the like, and we're gonna get into that as
well with me is chef Damien, who oversees all the
crazy talent here at Marongo.
Speaker 1 (01:27):
Why don't you introduce our next guest.
Speaker 3 (01:29):
Yeah, so obviously you guys know that we've taken over
the most in Asian kitchen as well as Ruffle Feathers,
and we inherited this great chef, Chef Uriel Gonzalez.
Speaker 1 (01:40):
Nice to see you guy.
Speaker 3 (01:43):
And uh, yeah, he's uh he's been instrumental and helping us,
uh you know, change change the menu and and putting
some really good stuff on there. So Chef Uriel, whytn't
this kind of talk about your your time here?
Speaker 4 (01:56):
And oh well, pretty much of that, Like Chef Dana said,
uncle took over Moses and pretty much we get the
support from the casino, from leadership, and now we're able
to expand a lot where we're looking forward to excited
to what it's coming up now.
Speaker 2 (02:10):
I remember you to be somebody who liked because we
met last time I was here. I remember you to
be somebody who liked to experiment and enjoyed also the
history of the flavors. What are some other flavors here
at Moses that you're excited about for people to try?
Speaker 1 (02:28):
The spices, the Asian influences that maybe people might not
normally know.
Speaker 5 (02:34):
Yeah, well, well right now we have a we had
a fight spice flavor to our New York steak.
Speaker 6 (02:40):
We have a portanced.
Speaker 5 (02:41):
Pimer of steak. Yeah that it just changed the dynamic.
Speaker 4 (02:44):
It's not the transditional salt and pepper.
Speaker 5 (02:46):
We hadded our own five spice to it.
Speaker 4 (02:49):
And that's been a pretty good hit.
Speaker 1 (02:51):
That's excellent.
Speaker 2 (02:52):
And so now you you know a flavor that we
all know the great steak. You know, when you into
a steak, the expectations are there as to what.
Speaker 1 (03:02):
You're going to get texture wise, flavor wise.
Speaker 2 (03:05):
These spices are going to bring a whole different layer
to introduce that flavor that you know. And that's kind
of a that's a that's what I would go for
if I'm here, And I mean, that's a great change
to me. And when I saw it on the menu,
I thought, Ah, that's that's a smart and fun play
on a good cut of meat.
Speaker 6 (03:23):
Yeah, definitely something to try. But we get to try it.
Trust me, we're bringing it.
Speaker 1 (03:29):
Every time I come here.
Speaker 2 (03:30):
I feel like you guys are trying to bust me,
like like we can break care. It's like, okay, because
it's like a contest of how much they're going to
actually bring and the food keeps flowing, starting with a pizza.
What are some of the things that you'd like me
to try today from the mos In Kitchen?
Speaker 3 (03:48):
Okay, so first we have so inheriting Mosin. We also
got the Boba Express bar. So it's a Moses Express
which is connected to Ason Kitchen and you can get
some rate to go food, some some grabbing go.
Speaker 1 (04:03):
Right.
Speaker 3 (04:04):
We just introduced these milkshakes. And this milkshake is not
your regular milkshake. It's made out of egg custard, which
I mean, look, it is phenomenal. It's one of the
best shakes I've ever had, and we've tasted on. Yeah,
we have different flavors. We have the peanut butter and chocolate.
We have the cheese cake.
Speaker 1 (04:31):
Caramel.
Speaker 2 (04:31):
Right.
Speaker 1 (04:32):
God.
Speaker 3 (04:34):
Also, you know me being on the on the Mexican
side there, we decided we wanted to do something different
with this. You know what a toasted loco is, right, yeah, right,
we're doing this pokey pokey loco, right, and we have
you know, your Asian poke but on top of the
chips of your choice. So with this one, we have pstitos. Uh,
(04:56):
and we we put mayo, and we put the two
and the fur kake and the avocado and uh, these.
Speaker 1 (05:03):
Things are phenomenal.
Speaker 3 (05:04):
I don't know you've ever tried poke locos, but you
can get them here.
Speaker 1 (05:08):
Yes, wow, that is crazy. Look how gorgeous that is
and for whom that is massive? So is there a
fork over there, chef for me? Thank you, appreciate you? Okay,
So what is it?
Speaker 3 (05:29):
It does have tuna in it.
Speaker 2 (05:30):
So you're gonna if you're gonna get to ten of.
Speaker 1 (05:33):
Your friend, No, I know what you're doing. I'm not
supposed to.
Speaker 2 (05:36):
Eat rostuff and Kayla because her heart's so big, let
me take that for you. I'll be fine. Oh my gosh,
look at the colors in that. Okay, So, so talk
about some of the ingredients here again.
Speaker 7 (05:50):
So we got avocado, we got wakam in, we have
pickled onions. So we try to bring a little bit
of mix of the toasty locos with the Asian flair,
so you'd get that food of kaki, which is a
sess I mean the chicy yeah.
Speaker 1 (06:08):
Wow.
Speaker 6 (06:09):
So it's kind of like an explosion of flavors in
your mouth.
Speaker 1 (06:11):
That is great.
Speaker 6 (06:13):
And it's the great thing. You could be walking around
the casino eating it.
Speaker 7 (06:16):
It's not messy, it's fun. It's supposed to be mixed
in together. So you get a chip, you get little
bit of avocado, you get a little bit of tuna.
You may get a little bit of spice of the
spicy male. So every everybody's different.
Speaker 2 (06:26):
I love how it bounces out with each other because
you get the crunchiness obviously of the vegetables, but you
get the crunchiness of the chip, and then you get
this first of them Mommy with that fish and those hoppings,
that male, that is it just kind of covers it up,
seals it as that flavor bomb.
Speaker 1 (06:45):
Wow, and you that was insane? That is that ways
like that heavy.
Speaker 3 (06:53):
We're not done with modest and express.
Speaker 1 (06:55):
We're we're about.
Speaker 3 (06:57):
Doing the final stages of tastings for We're gonna don't tell.
Speaker 1 (07:01):
Anybody, right, Oh yeah, that's just right. We're gonna be doing.
Speaker 3 (07:04):
This ramen ramen bowl, a couple of different flavors tonkatsu
and show you ramen out of Buba express, all right,
and uh and then maybe some uh we're testing some
bound sounds out there, so you.
Speaker 1 (07:20):
Get some of that pork in there, and that was
great flavor.
Speaker 6 (07:23):
So that's the kind of great thing about Mosen.
Speaker 7 (07:24):
It's just not one Asian flavors, a mix of everything,
so you may get a little bit of Korean, you
make a little bit of Chinese, a little you know, Thai,
so you know, we have a flavor for everyone.
Speaker 2 (07:36):
Yeah, I love it, but that you know, bond Me
is another one of those high packed those pickled veggies.
Speaker 1 (07:43):
With the with the fatty Wonder and the dikon.
Speaker 2 (07:45):
It's on a great roll, ye good man, anybody else
is it hot?
Speaker 1 (07:53):
I'm feeling hot?
Speaker 2 (07:54):
Okay, We're gonna come back and chat with the guys
about more stuff going on here at Mosen and the on.
We are broadcasting live today from Marongo Casino Resort and
Spa here in Cavazon, right next to the outlets, and
of course great place to come out.
Speaker 1 (08:10):
And just get away from everything.
Speaker 2 (08:13):
Enjoy some gaming, fun, playful gaming, enjoy yourself and your skills.
You can also enjoy the spa, enjoy the pool and
yeah it's even a warm day today, so you can
enjoy the pool today.
Speaker 1 (08:27):
Everything they have to offer.
Speaker 2 (08:29):
Gorgeous rooms as well, so stick around and we'll enjoy
some more.
Speaker 1 (08:33):
Food here as we do our yearly taste.
Speaker 2 (08:37):
And going through the entirety of what they have to
offer here in Morongo Casino resortant spot.
Speaker 8 (08:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:49):
Broadcast live from Marongo Casino Resort and Spa today hanging
out at Mozin Man. What a beautiful bar, and then
behind it is some gorgeous seating and great food, all
Asian inspired kitchen from different regions and areas, so there's
something for everybody.
Speaker 1 (09:07):
The flavors are on point. This this shake.
Speaker 6 (09:13):
Dust, the peanut butter chocolate.
Speaker 1 (09:15):
Yeah it is. Yeah. I want to go outside and
just slap a stranger. You have to slap your mind.
Yeah yeah.
Speaker 2 (09:24):
And then yeah exactly. I wasn't gonna say that because
I don't want trouble. But that is so silky.
Speaker 1 (09:33):
And this is custard based customs, so you've got the
egg in there. It's so smooth and creamy.
Speaker 2 (09:39):
Yeah, it really is just perfection and I love it.
Speaker 1 (09:44):
Man.
Speaker 3 (09:45):
You know, we can't we just can't do our regular milkshake. Yeah,
we got to go over the top with it.
Speaker 2 (09:48):
No but that is seriously, I think I think I
I think I broke a vein trying to get that
through the straw, and the straw is like half an inch. Yeah,
it'd be easy to get bopa through there. Then it
does this shape all right. That is fantastic. That is
something that you should be proud of it.
Speaker 1 (10:07):
It's fun.
Speaker 2 (10:09):
The flavors are on point in that going with a
custard takes down the ice content that you normally get
from a regular shake. Uh, and it really just makes
it that silky smooth but also thick and it retains
that it doesn't get watery.
Speaker 1 (10:24):
Yeah, so that is really lovely. What do we have here?
This is gorgeous.
Speaker 7 (10:28):
So we actually started with a mos In Happy happy
hour menu, so during the week, starting at two pm,
you can come to the bar. You can it off
a bar menu where we have some some special items
that you can only get at the bar. So I'll
let chef you will here explain some of these items.
Speaker 5 (10:47):
Well whatever, Here is a barbecue, Chinese barbecue with it's
a homemade barbecue.
Speaker 2 (10:53):
Sauce is sweet and just it looks sticky already, Yeah,
looks sweet and sticky already.
Speaker 1 (10:59):
Yeah.
Speaker 4 (10:59):
And it just combines the tenderness of the riffs is
just taste their.
Speaker 1 (11:03):
Palettes up there.
Speaker 5 (11:04):
Oh right here, we gotta goji Yang pepper wings.
Speaker 4 (11:07):
These are sweet and spicy.
Speaker 5 (11:10):
I highly recommend you.
Speaker 2 (11:11):
Explain Gojiyang people that don't know that that flavor base
and the heat, the style that it is because it's
coming into its own where you know, outside of Asian communities,
people are starting to to take to it and understand
what the paste is and all of those things.
Speaker 5 (11:31):
So so well, Gogi is a pepper is kind of
like in the middle between a tai chili and a serrano.
Like it's not as spicy as a Tai chili, but
it's spicy than a serrano, and it's just it has.
Speaker 4 (11:42):
Like a paste pasty flavor to it.
Speaker 1 (11:45):
It's really good.
Speaker 5 (11:46):
We implemented in a lot of our sauces.
Speaker 3 (11:49):
Yeah, it's that fermented de fermentation of a lot of
the Korean items, but that one being fermented. And you know,
it used to be that you would have to go
to a specialty market to get go to young Right now,
you see at Costco, you see Aroused the State of brother,
you'll see the Goto giants really popular, right now and yeah,
we feature it right here in Moses so.
Speaker 2 (12:10):
And it's so flavorful that I think it's one of
those ingredients that if it's in something and you've never
tasted before, you'll ask, hey, what.
Speaker 1 (12:18):
Is that in here?
Speaker 7 (12:19):
Especially the fermentation that helps with a lot of maamy,
So you get a little bit of that spice that
mommy hits you the back of the tongue, which is
kind of unique, like what is that?
Speaker 6 (12:28):
But you still it's still flavorful.
Speaker 2 (12:30):
Yeah, And of course umami is that that savory ness
that is hard to explain when something just feel it
tastes unctious or has this wonderful kind of you know,
you get it from steak, you get it from mushrooms,
you get it from me, So you get it from
you know these things wrong, Yeah that you just yeah, yeah,
(12:50):
it's just like.
Speaker 1 (12:51):
It sets it apart. All right, we come back.
Speaker 2 (12:53):
We're gonna try some of this as well as we
broadcast live here at Morongo Casino Resort and SPA. We're
here just off to the side of the Mosin bar,
and really that is just that is like the headlight
of this lovely dining room and eating area.
Speaker 1 (13:13):
If you've passed it.
Speaker 2 (13:14):
If you've come to Maranga and passed it, thought oh
I thought that was a bar. Mosen is an Asian
kitchen and has some spectacular flavors and food here.
Speaker 1 (13:24):
Very easy to pass by.
Speaker 2 (13:27):
And not come in, And I'm telling you you've got
to come in and try this food.
Speaker 1 (13:32):
It really is spectacular. We'll be back with more as
we talk all things Marongo in there.
Speaker 2 (13:37):
There are wonderful food options that they have here on
the campus, which is beautiful. And to those who ask,
I had somebody hit me up and Hee hit me
up on X and said, so you know how far
is it from parking? I will tell you now. I'
valet today. If you come in, you valets, it's complimentary. Yeah,
(13:59):
oh Kayla, just what Yeah, it's complementary. I mean you
want to tip your people, right, but it's complimentary to
Valet here for one, But for two, the uh self
parking is right outside near the restaurants, so there's a
secondary entrance and oftentime I just park.
Speaker 1 (14:16):
There and come straight near the restaurants.
Speaker 2 (14:18):
So it's it's it's you know, it's not like you've
got to walk a million miles or like an amusement Park.
It is a big campus. They do have a lot
of stuff going on here, but it's all easy to
get to. So that's one reason to stop by if
you're if you're you know't want to come eat and
you're not gonna even game. You want to come eat
because you're going somewhere else. That's fine too. But I'll
(14:38):
tell you one other secret. This is an Indian a
Native American uh uh casino so on the reservation land here,
the gas is nothing, I mean it is, So I
always come with low gas because I know I'm gonna
(14:59):
fill up here. Another reason to swing by on your drive.
Get some food, get some gas, and you're good to go.
All those things that you hate about the California taxes
you don't experience when you get gas here, so you'll
feel good about it. All right, we'll be back with more,
So go nowhere.
Speaker 8 (15:15):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI A six forty Today.
Speaker 2 (15:20):
Our Fork Report is broadcasting live here in Cavazon at
Morongo Casino Resort and SPA. You know, I love this
place and I once a year come out here. I
get to see my pals here that are chefing off
every single day making it happen doing great things, and
all the kitchens here, and really the hospitality here is amazing.
(15:42):
They treat everybody like kings and queens and it's just
a cool place. We're right here this first time we
broadcast here at Mosen, which is their Asian kitchen, and
it's funny to see our folks, the promotions folks and
Dave Weis and Kaylen and just enjoying the food because
(16:03):
although we've had Moses bring some food to when we've
been out in front of some of the other restaurant,
it's just the the Asian flavors have a layer of
playfulness and sophistication that isn't always in all food. So
you can get this kind of sophistication in the way
things are prepared that Mommy, we keep talking about that
(16:25):
is rich and savory. Yet then you'll get a punch
of sweetness out of nowhere or something and it's just
like this little bit of playfulness that you didn't expect,
or some of that palate cleansing crunch from like pickled
vegetables that just take that umami and say get you
ready for the next bite. So it's always a wonderful combination. Okay,
(16:49):
So this dish here, I just tried without the sauce,
just to see how it was prepared and tell us
what this is, because that steak was prepared perfectly, so Neil.
Speaker 3 (17:00):
One of the first things we did when we took
over the Asian kitchen here is that am I on.
Speaker 1 (17:07):
Oh kay, you're it's just got quiet.
Speaker 2 (17:11):
Hi.
Speaker 3 (17:11):
One of the first things we did was we added
a souvid machines back there in the kitchen and uh so,
we're taking that that souviuh steak, slow cook it, and
then we do a reverse sere on it, which is
going to be a nice great crusts, but it's going
to be so tender, right, And one of the things
we wanted to do is make everything palatable tender. Uh
(17:34):
So we we do our kariaki beef and and and
things like that. Our chicken slices that go into the
kumpole chicken, those are all done souv.
Speaker 1 (17:44):
One.
Speaker 3 (17:44):
One thing we have here that we just brought out
is our new new creation that we're gonna started in
about a week or so, and this is our Korean
fried chicken. Once again, this chicken is injected with the
flavor and then souvied. So well, the pickup time is
like maybe five minutes after you order it.
Speaker 2 (18:03):
Okay, So for those I know that a lot of
my listeners know what souvite is because they've listened to
the show. Suvite is French for under pressure. And basically
what it allows you to do is seal up your
protein or your veggies, whatever you're cooking, but in this case,
your protein, seal it up in a vacuum sealed bag.
You can even put seasoning in there and flavorings in there,
(18:24):
but you then put that into a very precise it's
they call it a recirculating oven, but what it is,
it's a bath of water. It goes through a heating
coil that keeps it within a tenth of a degree
and being precise, which allows you to cook something only
up to its temperature. Normally, when we cook, we're cooking
(18:47):
with dry heat, a lot even moist heat. What you're
doing is you're pushing five hundred degrees into the center
to try and get the center at one hundred and
thirty for medium rare or whatever. And so you have
layers of dunness in a sub it's only one donness
because you're cooking it at a lower.
Speaker 1 (19:06):
Temperature for longer, longer period.
Speaker 2 (19:08):
Of time, kills the bacteria, but keeps everything, you know, moist,
and then you're you're you're reverse searing it over high heat.
Now you're putting all that the mayard reaction, all the
flavor on the.
Speaker 1 (19:21):
Outside, and you're good to go.
Speaker 2 (19:23):
So it's it's really the most precise type of cooking
you can do.
Speaker 1 (19:28):
Period to get those tents.
Speaker 8 (19:30):
That's right.
Speaker 1 (19:30):
So that's gorgeous.
Speaker 3 (19:32):
Yeah, and so this one here is certain in this
this tin tin bucket with scallion pancakes. We'll have a
Kimchiese style vegetable to go with it, and then the.
Speaker 1 (19:43):
Go to barb. Wow, that's stunning. I mean, all right,
look at that is so gorgeous. Try some of this,
you guys. Try.
Speaker 6 (19:54):
I want to hear the sound effects.
Speaker 2 (19:56):
Okay, so this is this is fite one. Oh my god,
holy smoke, Kayla, did you bite into that?
Speaker 1 (20:10):
Come on?
Speaker 2 (20:12):
Wow, that is some of the best fried chicken I've
ever had period QC.
Speaker 1 (20:18):
Yeah.
Speaker 2 (20:20):
The temp of that inside it is so perfect, cooked,
absolutely perfect. But this breading, you know, to have that
combination of the intense precision of sube and then that
second hit with the batter and the breading good and
you kind of.
Speaker 6 (20:40):
Choose your own adventure.
Speaker 7 (20:41):
Take a little slice of scallion pancakes, put a little
bit of kimchi, dip it into barbecue sauce, take a
little bit of the skin off.
Speaker 6 (20:49):
So it's it's kind of like choose your own adventure
as well.
Speaker 2 (20:51):
That's that pancake is so light and flaky that you
should be out chef. That is so delicious that combination.
Speaker 1 (21:03):
I could eat that every day all day. Get it
here at the city where else?
Speaker 6 (21:08):
I'm telling you.
Speaker 3 (21:09):
So you got the Korea fractions with the spau escallion pancake,
and then they brought out these uh, these these Brussels
sprouts here and I'm telling you, everybody that comes here
has these Brussels sprouts and they say that they're the
brest Brussel sprouts. Regardless of what type of flavor, Asian flavor,
what we're doing, these are the best Brussels sprouts you'll
(21:29):
ever have.
Speaker 1 (21:30):
I'm gonna hit those when we get back. I know. Kaylea,
my producer, got into those, and she's.
Speaker 2 (21:34):
Like, oh my god, you know what I want to do.
I want to wrap one of those Brussels sprouts in
this pancake.
Speaker 1 (21:39):
And you know.
Speaker 2 (21:42):
We're gonna experiment when we come back. 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.
Speaker 1 (21:55):
We are hanging out here at Marango Casino.
Speaker 2 (21:58):
Resort and Spa today live until five o'clock or three
hours that we celebrate food every single Saturday, and at
least once a year we try and come out here
to Marongo. Sometimes we've invited you folks. I think we
had a chef's table maybe last time we were here,
but really it's an opportunity.
Speaker 1 (22:17):
What in what is that?
Speaker 3 (22:22):
That's our latest creation right there?
Speaker 2 (22:24):
Holy smokes, right, they just brought a forklift in here
to bring some.
Speaker 6 (22:30):
Wow you have a stake nfe YEAHA.
Speaker 1 (22:32):
Oh my god. Anyways, we'll get into that in a moment.
Speaker 2 (22:35):
But we do this once a year to kind of
connect with everything going on here at Marongo Casino Resort
and Spa. And you know what, Annie was hitting me
up on social media and I'd love you to join
me on social media if you're not already, you can
find me at.
Speaker 1 (22:51):
Fork Reporter at fork Reporter.
Speaker 2 (22:53):
On Instagram and X and threads and the like. But
I'm on Instagram probably the most. But on X Addie
hit me up and she was asking about, you know,
if she was driving out this way on the ten,
is it easy to park and jump in? And I
said yes, not only is it easy to self park,
(23:14):
but it's complimentary valet as well. So when I tell
you that Marongo is a Capital H hospitality location, I
mean it. And so she was like really, and I go, yeah,
that's it. I mean you want to tip your people.
But other than that, the valet is even complimentary, so
you can run in and again you cannot.
Speaker 1 (23:36):
Beat the price of gas here at Moronggo either. They
have their own the you know station here and a
whole area for you to come in. And you know
what's even.
Speaker 2 (23:48):
Better about that, they have little video screens on the
gas pumps and you could see Chef Stephen all the.
Speaker 1 (23:55):
Time on there.
Speaker 2 (23:57):
He's like, hello, ladies, well you're pumping your gas, think
about me.
Speaker 1 (24:03):
And my food.
Speaker 2 (24:07):
Yeah, so you really it is a one stop location
for relaxation and having some great food. I was telling
the guys off the air too. We're here at Mosin,
which is this gem that's very easy to pass.
Speaker 1 (24:23):
Uh. Just the way it's laid out.
Speaker 2 (24:25):
You see the big, massive TV and the beautiful bar,
and you might think it's just the bar, but behind
it is an Asian kitchen, Moses in Asian kitchen, and
it's world class fare inspired by different areas of Asia.
So you can get Tied, you can get Korean, you
can get Chinese, all these different flavors on a lovely, luxurious,
(24:48):
yet I think very uh, you know, approachable dining room.
You've got these lovely deep jade chairs that are velvet
and but it's gorgeous.
Speaker 1 (25:03):
They have a whole area behind it that I want
you to enjoy as well.
Speaker 2 (25:07):
So this fried chicken uh, and these pancakes were just spectacular.
Speaker 9 (25:15):
Yeah, I have to eat some of the pancakes on
the Really, those scallion pancakes are just that that is crazy,
just flaky and delicious and light and wonderful.
Speaker 1 (25:29):
But everything has been completely on point.
Speaker 2 (25:32):
Chef, you should be very proud. The guys are just
killing it. So what what is this monstrosity?
Speaker 1 (25:41):
Man?
Speaker 3 (25:41):
We're gonna talk a little bit about one of our
restaurants that we actually just implemented a brand new menu
and it's called the pit Stop Diner. Pit Stop Diners.
If you if you know Marongo, there's two different casinos.
We have Morango Casino, which we're in right now, and
then we have Casino Marongo, which is the old, uh,
the old Marago.
Speaker 1 (26:02):
And what we did is we right adjacent.
Speaker 3 (26:05):
Right adjacent to it. It's uh, it's very It's where
the locals go and hang out and some of the
truckers they go there and eat as well. If you
remember like a tasty yeah we did that, that that
greasy spoon type restaurant. We we're putting it there. Right
this right here is a ten inch cinnamon roll. Yes
(26:27):
that that when you order it, they're they're flying off
the shelf right now. And if you can get one,
but yeah, they're ten inches. It's got that cream trees
frosting on it. It's layered with cinnamon.
Speaker 1 (26:39):
And then you get.
Speaker 3 (26:42):
Some mom you get it smothered with with pecans and
in salted carameunt.
Speaker 2 (26:47):
Yes, this single dish right here could bring about world peace.
Everybody would hold hands and sing Kumbaya.
Speaker 1 (26:58):
That is the delicious.
Speaker 7 (27:01):
You know, we always got to go big here at Morongo,
so we definitely had to show out with I.
Speaker 3 (27:04):
Think this thing is bigger than his head anything.
Speaker 1 (27:07):
I don't know. I don't know.
Speaker 2 (27:09):
I'd like to see it, I'd like I'd like he
brought it out because it brings out his pets.
Speaker 1 (27:17):
And it's like, oh, you want one of these? You
want to know where the beach is. Ladies.
Speaker 2 (27:22):
When you have something that big, it really is, it's huge.
The concern is you're gonna lose that moisture because you
got to cook the whole thing. This is perfect so
it's got great flavor, but it is not dry.
Speaker 7 (27:37):
Not dry at all. So our bakery team does an
amazing job. And obviously when you order it to the table,
you could also take it to home and bake it
in your oven. If you want a nice and warm
in the morning with a cup of coffee.
Speaker 2 (27:49):
Well, how do you do that without other people in
the house knowing you have it?
Speaker 6 (27:54):
Well, it's gonna be hard because the smell is gonna travel.
Speaker 2 (27:56):
Right then, that's not a good idea. I'm going to
eat it out on the Wow, that is excellent.
Speaker 1 (28:03):
That. How'd that come about?
Speaker 2 (28:06):
I mean, I know, you say you're going back to
the old school casino and.
Speaker 6 (28:11):
Our portion sizes. You know when you go to the
neighborhood diner.
Speaker 7 (28:15):
I remember growing up in New York City, it was
big portions.
Speaker 6 (28:18):
It felt like home. It was like you're visiting a relative.
Speaker 7 (28:21):
So we wanted to bring that family vibe down to
Pittsab where you sit down, you know the suburb by
their first name, you know their kids.
Speaker 6 (28:28):
How's it going, how's your day going?
Speaker 7 (28:30):
And you know that nice plate when grandma fed you
at the table and it was a big old plate.
Speaker 6 (28:35):
That's what we wanted to bring.
Speaker 7 (28:36):
So we obviously took the cinema roll to the extreme
and w went big along with that, the.
Speaker 1 (28:42):
Whole say hi to your mother for me, Hot to the.
Speaker 6 (28:47):
Kids, you know, say ho to the wife.
Speaker 2 (28:48):
Wow, that is just spectacular. I know we're up against
the clock, but we have one last hour to celebrate
the food and the vibe.
Speaker 8 (28:56):
Here you're listening to The Fork Report with Nil Sevade
on demand from k f I A M six forty
The Fork Report w Neil Saavedra News
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