February 22, 2025 • 23 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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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Niel Sevedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
odd demand on the iHeartRadio app. It really is a
special place. I love broadcasting here. Once a year we'll
get the opportunity to hang out with guys and the
very talented staff that they have here at Marongo Casino
Resort and Spa and go through all their food options.
Today we're broadcasting for the first time at Mozen and
(00:24):
this beautiful Asian gem, this Asian kitchen.
Speaker 1 (00:27):
Here, it's easy to pass by. I mean there's a
lot going on here.
Speaker 2 (00:31):
There's lights and sounds and for Valdy and the sounds
of people winning money, which often can be louder than
everything else. But if there's this gorgeous bar with this
massive one hundred plus inch TV behind it, and that
could easily distract you think, oh, that just looks like
a great bar, and it is. But behind it you
(00:53):
also have a great dining room and Asian food experience
that you might not know is here. So I encourage
you to check it out. I know there's so many
options from Clo and of course going to Good Times Cafe.
Speaker 1 (01:10):
And the Marketplace, which we talk about a lot.
Speaker 2 (01:13):
But you know what, if you don't want to invest
that kind of time or whatever it is, you want
to come in, you want a little quiet experience in
the back. You really got to check us out because
the food is spectacular and they're hitting like these notes
out of the park.
Speaker 1 (01:32):
It really is just a.
Speaker 2 (01:33):
Really neat place to come and experience delicious food from
the different areas in Asia. So we're here again with
some of the chefs talking about everything going on here
and the great food, the pride in the dishes. I
(01:55):
love the fact that you guys look at me when
I taste the food the same way I do when
I go to a restaurant that I really like or
when I'm making something.
Speaker 1 (02:02):
There's great pride in that, right you.
Speaker 2 (02:04):
You you want people to leave here, uh, you know, sated,
but also really loving the food.
Speaker 1 (02:12):
Do you have people returning?
Speaker 3 (02:13):
Oh?
Speaker 2 (02:14):
Yeah, yeah, you have people returning and enjoying the food
and and connecting with it and coming back and saying, oh,
I love this dish. Have you ever removed a dish
that got people mad and they said bring it back?
Speaker 4 (02:25):
We're very we're very careful, uh, putting some dishes on
and and here's the thing grow up. Kind of healthy guys, right, like,
we're pretty healthy.
Speaker 1 (02:34):
We like to eat.
Speaker 4 (02:35):
We like right exactly that is that we like to
eat the food here. We don't want to put anything
on the on the on the menus that that's going
to turn away people.
Speaker 1 (02:43):
We like to eat.
Speaker 4 (02:44):
We're foodies and these are the these are the some
of the flavors that we like to eat.
Speaker 5 (02:48):
We're always going out to dinner and drying new stuff.
Speaker 4 (02:51):
And and we were just saying, how how can we
bring that here and how can we make it ours
and make it better?
Speaker 2 (02:57):
So with us is Chef Aurial, Chef Damien, and Chef Steven,
And you know we had all three of them on
last time we were here. And I've known Chef Damien
and Chef Stephen for a long time now, so you know,
I know that you guys have high expectations of what
(03:19):
you're going to put on anybody's plates here. And I
also know when you're sitting here, I know you guys
are busy, always running around. When you're sitting here and
I see you pick up something, nibble on it, take
a bite and smile, It's like that's the pride you
want And somebody making your food, They're like, that's damn good. Yeah,
I'd feed that to my mama.
Speaker 1 (03:38):
I'll feed that to everybody here as well.
Speaker 2 (03:40):
And I love that because you know when they come out,
the flavors are going to be on point. And it
just makes every time I come here, I've never had
a bad food experience. I always enjoyed no matter which
place I go to, I always enjoy the vibe, the
different vibes.
Speaker 1 (03:58):
So how do you keep everything? I mean, you got
to feed a lot of people. How many people come
through Morongo on an average week?
Speaker 4 (04:05):
You know, it's it's definitely in the in the it's
in the thousands. And the thing that you're talking about is,
you know if you go out to independent restaurants where
you're going that you might not see you might see
a kitchen manager.
Speaker 5 (04:17):
You might see, you know, maybe somebody else running the kitchen.
Speaker 4 (04:20):
What a great thing about working and actually eating in
a casino is every single restaurant has a chef de cuisine. Sure,
and that chef is responsible for their items, but also too,
if you were a customer that needed special special taste
or special needs.
Speaker 5 (04:36):
And things like that.
Speaker 4 (04:37):
Whereas in a restaurant they would say, oh, you just
can't have that, right it has garlic in it, or
has pepper, or has this.
Speaker 1 (04:44):
We're chefs for.
Speaker 4 (04:45):
A reason, right, and we invite you in and we
will make that for you without with your dietary restrictions,
you know. So that's a great thing about having chefs
in a restaurant and in a casino environment.
Speaker 1 (04:58):
Yeah, and that's it.
Speaker 2 (04:59):
You know, Uh, you're the executive chef. Uh, Stephen is
the assistant executive chef, and of course Auriel is the
chef de cuisine for Mosen and those you know, you
go to the the style of working aligne. It has
the military origins right right, So you guys are all
(05:22):
in your positions and everybody knows what you know they
need to do, and that is part of you know,
the brigade style is part of getting food mastered and
out on time and hot and flavorful.
Speaker 1 (05:38):
So with a place like this, I look around and
I go, man, no, thank you, I don't want.
Speaker 2 (05:42):
To There's there's thousands of people out there with different palettes,
different origins, different cultures, different flavor bases and stuff to
try and feed all of them.
Speaker 1 (05:52):
How many locations?
Speaker 6 (05:53):
What do you have seven close to twelve restaurants.
Speaker 1 (05:56):
Okay, but the seven are are.
Speaker 2 (05:58):
The not all the the ones in the food court.
Speaker 6 (06:02):
So we have Ruffle Feathers, which we also took.
Speaker 1 (06:05):
Over with, which is in the food court, but now it's.
Speaker 6 (06:07):
Which is our fried Chicken kitchen.
Speaker 7 (06:11):
We have Fiesta Taco, We have Moses, Good Times Cafe
Pit Stop.
Speaker 6 (06:16):
At the small Casino. Oh, that's Clo.
Speaker 7 (06:21):
And obviously are other dinings like banquet space that we
do in our employee dining.
Speaker 6 (06:25):
Oh, we have Pink So we have about ten kitchens.
Speaker 1 (06:29):
Yeah, pink coffee. Okay, I'm up against clock.
Speaker 2 (06:31):
We'll come back talking food as we broadcast our yearly
broadcast here at Morongo Casino Resort and SPA, Talking Food.
Speaker 1 (06:39):
We'll be back with more.
Speaker 3 (06:40):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:47):
Neil Savader here with the Fork Report every Saturday, three
hours celebrating food, beverages and beyond everything really dealing with food,
the culture behind it, the people that make it, cooking
at home, going out to eat all of those great things.
And of course this is our yearly pilgrimage to Morongo
Casino resort and spa where we just kind of go
(07:09):
through the food and hanging out the chefs really getting
into the details of what they're bringing to the table
and bringing it.
Speaker 1 (07:18):
Really it's you go.
Speaker 2 (07:21):
Back to the early days of amusement parks and events,
whether it's you know, going to watch a baseball game
or whatever, food.
Speaker 1 (07:30):
Was an afterthought.
Speaker 2 (07:31):
It was something that needed to be there so that
you can, you know, keep people there longer and.
Speaker 1 (07:36):
Be popcorn and hot dogs or whatever. And you can't
do that anymore. You just can't.
Speaker 2 (07:43):
Food has to be a part of any experience because
people know more about food and their own interests and
likes now than ever before. I mean, they they're not
only foodies, they really love the whole experience. They want
to talk to the chefs. They want to know the
chef's thoughts and and behind these things. So as we
(08:06):
sit here broadcasting and Mosen, which is their Asian kitchen
here again encouraging you to check it out when you
come here. A lot of the dishes we're trying to
day coming out of Mosen Asian Kitchen here, and let
me hear it, you guys are digging the food that
is coming out.
Speaker 1 (08:24):
Yeah, Yeah, it's pretty it's pretty.
Speaker 2 (08:27):
Insane, and the smiles are are big and they're.
Speaker 1 (08:33):
Oh, look at the skin innovation for the food.
Speaker 5 (08:36):
That's a.
Speaker 2 (08:39):
Chef ur Eel is with us, Chef Stevens, Chef Damien.
Speaker 1 (08:44):
Is with us as well.
Speaker 2 (08:45):
As we're just talking about everything that they're they're putting
together to make the experience extra special here at Morongo.
Are you going to get you know, great gaming here
at Morongo? Yeah, that's that's a given. Are they're wonderful
sports bars and areas where you can sit and watch
big screen TVs. Absolutely, there's something for everybody. It's a
(09:07):
great coffee house right to the left of me, absolutely
where you can get pastries and great caffeinated concoctions, the
the shakes that we've had, everything they have, the food
court if you want something quick and easy. Everything is
taking care of here at whatever level that you're wanting
(09:28):
to play at, not only in the gaming but in
the food.
Speaker 1 (09:31):
World as well.
Speaker 2 (09:32):
So we've been tasting everything from a ten inch How
heavy is that chef.
Speaker 6 (09:37):
That's probably about it's almost three pounds.
Speaker 2 (09:41):
That is a three pounds cinnamon rule and it just is.
Speaker 1 (09:48):
A thing of beauty.
Speaker 2 (09:49):
Everything's been on point as far as the food goes,
we come back, I want to talk about the.
Speaker 1 (09:59):
Kitchen. Guys work together.
Speaker 2 (10:01):
How you get this food out with so many people,
you know, because of the amount did she's just let
me cash, you know, and all of those things are
it's not easy to do.
Speaker 1 (10:13):
So we're gonna get some.
Speaker 2 (10:14):
More news and then we'll come back and we'll find
out how this fine machine here.
Speaker 1 (10:21):
Oh, the forks are in the era. I like it.
Speaker 2 (10:23):
It looks like you look like angry townspeople, you know.
Speaker 1 (10:28):
Fire.
Speaker 3 (10:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A six.
Speaker 1 (10:35):
What a day is.
Speaker 2 (10:36):
We're broadcasting live from Morongo Casino Resort and Spa today
going through all the food and the great places they
have here. And guess what what did I say when
we started? I say they are There were lucky vibes
here today and you know why, guess what we all
forgot something. It's Jessica's twenty first birthday. Happy birthday, Jessica.
(11:04):
Jessica's hanging out and having some drinks and on her
very first twenty first birthday.
Speaker 1 (11:10):
Don't get too nutty, are you guys? Local? You ladies local.
Speaker 2 (11:15):
Yeah, local, Well, congratulations, Come cut your off, Come cut
yourself off. A slice of this massive cinnamon roll.
Speaker 1 (11:26):
It's very very good. Enjoy it.
Speaker 2 (11:31):
Her friend slipped me a note that she was having
her twenty first birthday, so we wanted to give a
shout out to Jessica. God bless her and enjoy to
all the years to come. But please, this is really
really wonderful.
Speaker 1 (11:42):
Enjoy yourself.
Speaker 2 (11:45):
But I also want to give a shout out to
the folks at MJA for always setting these things up,
to Lisa and Scott Cooper for always taking care of
us and putting this stuff together. Really, they just do
fabulous work. And you know it's funny. My watch just
went off and said, you're in a loud environment. Okay,
(12:05):
I'll be fine.
Speaker 1 (12:07):
It gets loud and rowdy, all right.
Speaker 2 (12:09):
So, chefs, you've got thousands of people coming through all
these different palettes, a lot of food. I mean, do
you even know the numbers of food? I mean, how
many pizzas are you making in a day?
Speaker 1 (12:24):
Yeah?
Speaker 5 (12:25):
Gosh.
Speaker 4 (12:25):
So every year we do a breakdown of kind of
what we did at the end of the year, and yeah,
the amounts are astronomical, Like I can't even believe it
that we do that, and and part of that is, like,
you know, this job is a big job, being a
casino executive chef and feeding not only all the team
(12:46):
members that work here, right, which is sure fifteen hundred a.
Speaker 1 (12:49):
Day, but that's one big family, right, right, You're.
Speaker 5 (12:52):
Feeding thousands and thousands of people.
Speaker 4 (12:54):
And yeah, it being at that, it's a big job.
We focus on the old school chef chef brigade, right,
and that not everything is all on my shoulders. You know,
I have this great assistant executive chefs. We have you know,
our chef de cuisines. They have in tune so chefs, right,
and then the chefs as lead cooks and things like that,
(13:17):
so everything gets compartmentalized and it works.
Speaker 5 (13:21):
It works, It works really really well.
Speaker 2 (13:23):
So yeah, it is impressive the amount of food that
you have to put through. Now you guys have room
service as well. Do you have to oversee that?
Speaker 1 (13:32):
Yes? Oh yeah?
Speaker 2 (13:33):
Is that coming out of one particular restaurant? Is that
coming out of Good Times.
Speaker 5 (13:38):
Or Times Cafe? That's where it's.
Speaker 6 (13:40):
Even at CLO. You could actually be ordered from any
restaurant you like from through room service, right, really yeah, So.
Speaker 7 (13:45):
If you wanted a steak in your room and you
didn't want to sit down, you could always call room service,
order steak and they'll bring it out to your table.
Speaker 1 (13:51):
Wow.
Speaker 2 (13:52):
See that again is a whole right, I mean, because
now you've got food, and I know how many rooms here.
Speaker 1 (13:58):
There are two hundred rooms here.
Speaker 6 (14:00):
Two hundred and fifty rooms, I believe.
Speaker 5 (14:01):
Wow, that's a.
Speaker 1 (14:02):
That's a big hotel.
Speaker 7 (14:04):
Even if you're eating a high limit, our high limit
room actually offers a menu. So let's say you're you're
playing the slots or playing the table games at the
high limit, you wanted to order some food and you
didn't want to get up from the table.
Speaker 6 (14:15):
You could actually order if you will deliver the food
to you.
Speaker 1 (14:18):
Well, why are you telling me like I don't know?
Speaker 2 (14:20):
You don't think I've never Are you saying I've never
been in there?
Speaker 6 (14:24):
Not at all?
Speaker 2 (14:25):
You know what?
Speaker 1 (14:26):
You know what?
Speaker 2 (14:26):
You can get a soda at the penny slots. It
ain't free, but you yet what.
Speaker 1 (14:34):
Nope, that's cool. I did not know that. So it
really is a full experience here. And even you guys.
Speaker 2 (14:41):
Have full rooms, ballrooms upstairs for rent. The people could
come and do events here, holidays, whatever it is you've got,
it's just it's like a little world unto itself.
Speaker 5 (14:54):
Yes, you know, we do very large events.
Speaker 4 (14:56):
We have one coming up for Iowa, which is the
Women's PGA our golf circuit.
Speaker 5 (15:01):
We usually do a big, a big banquet for that one.
Speaker 4 (15:05):
Then we do employee employee parties. Christmas time comes around,
you have a company, you want to bring your your
your your company out here.
Speaker 5 (15:12):
We do those you you've sent them in the drum
room you've seen.
Speaker 2 (15:15):
Oh yeah, Tim Conway, Yeah, Tim Collin j is his
birthday party upstairs in the drum room, which is stunning.
Speaker 1 (15:20):
Oh yeah, great views. We love doing those things.
Speaker 2 (15:23):
We've done some bill Handle anniversaries up in the big
and in the big ballrooms before and had them catered
by you guys, and it's pretty insane.
Speaker 1 (15:32):
All right.
Speaker 2 (15:32):
When we come back, we'll have one more segment to
kind of break down things here at Marongo.
Speaker 1 (15:37):
As we everybody is slowing down. Everybody was all noisy
over there. Yeah, now looking at them, they're like.
Speaker 2 (15:42):
Oh, they got their little to go boxes.
Speaker 1 (15:47):
Uh.
Speaker 2 (15:48):
I didn't want to say anything, but producer Kayla actually
had to cut a moon roof in hers because of
the slice of that slice of the big cinnamon roll
wouldn't even fit in there. She did that thing where
she cut out normal slice and I'm like, oh good, yeah,
but then removed the big slice and put it in
her I thought, oh, she's taking a slice for herself,
(16:09):
but no, she was taking the thing for herself and
leaving a sliver to make sure it didn't look like
she was taking all of it. She's learned from the
best ladies and gentlemen. My little Fork Report, She's a
little she's a little spark.
Speaker 1 (16:24):
She'll get there, all right. We'll be back with more.
It's the Fork Report.
Speaker 2 (16:26):
I'm Neilsa Vader, broadcasting live from Marongo Casino Resort and
Spa here at mosen and We've got one more segment.
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. Thanks for tuning in and hanging out to
us as we do our yearly pilgrimage to Morongo Casino
(16:49):
Resort and Spa, hanging out here at Mosin Restaurant, their
Asian kitchen fabulous food that we've had today. We are
filled to the brim. Eyeballs are full, and I don't
know that I've ever experienced that before. Big shout out
to Pocket out there in Oregon listening on the iHeartRadio app.
(17:11):
Some love with your lovely daughter and your lovely son,
one of your sons.
Speaker 1 (17:15):
Out here enjoying and hanging out with us today. They
are being well fed and don't worry.
Speaker 2 (17:21):
Worry, We're making sure no garlic is served to your daughter.
So we're having a really good time. Thank you all
of you for hanging out. I want to do also
share with you. I started another Instagram account for more
of a personal stuff with my art and stuff like that,
making stuff. I love getting in my shop and working
(17:43):
and doing all kinds of things. If you are interested
in hanging out with me there, especially if if you
like art or you yourself are an artist, I'd love
to follow you and see what.
Speaker 1 (17:53):
You're doing as well. I've been a lot of really
neat people.
Speaker 2 (17:55):
It's SAVCO industry, so it's at s AA v COO industry,
at SAA v COO industry, and that's where I'm you know,
I'm building things, making things and connecting with other artist
types and people who like to create. I believe that
(18:16):
is our God given purpose is to create. You will
find in every single story movie everything the good people
build and the bad people destroy.
Speaker 1 (18:27):
So that is one of my.
Speaker 2 (18:30):
Focuses for twenty twenty five is to get back to
my creative you know, focus and stuff like that, which
includes cooking. By the way, so we're here with three
creative folks right now. As we talk with the chefs
our last segment, I want to introduce you guys to
someone I adore here on the radio station who's going
(18:50):
to be coming up in moments, Tiffany Hobbs. Tiffany say
hello to the guys.
Speaker 8 (18:54):
Hello, Happy National Margarita Day.
Speaker 1 (19:00):
Exactly. How do you like your Tiffany? How do you
like your What's a good margarita for you?
Speaker 6 (19:07):
Big? The bigger.
Speaker 1 (19:10):
You go?
Speaker 2 (19:10):
Yeah, quantity, not quality, just.
Speaker 1 (19:13):
As much as you could throw it.
Speaker 8 (19:14):
A little sugar on the rim, little taheen on the rim,
you know, something like that. I'm not a Mexican on
the radio, but I do enjoy my taheen on my margarita.
Speaker 2 (19:23):
Hello, Yeah, a little taste absolutely what you got going
on tonight?
Speaker 8 (19:29):
So it's perfect timing for National Margarita Day. Hopefully that
will help us all cope with the mess that is
our city leadership. Of course, my gosh, of course we're
going to talk about that. You guys had a reprieve
with the fourth report, But we're going to jump right
back into what's going on. So I'll give you some
updates about what Karen Bass Mayor Karen Bass has decided.
There's audio that I will be sharing with you that
(19:50):
details her why why she decided to fire LA Fire
chief Kristin Crowley. There's also some breaking news. Kristin Crowley
has made a statement, so I'll share with you what
she has to say. In the first segment as well,
we're going to talk about the first property that is
now sold in the Palisades. I'll let you know for
(20:11):
how much it went for and what to me grossed
me out about the actual real estate listing. It's just
you know, all of it. Also, it's getting warmer. Obviously,
you're out there in a beautiful palm desert and it's
probably hot there. It's warm here in Burbank, and it's
going to be warm the next few days, and that
(20:31):
usually means beaches but not so fast because there's a
lot of runoff from the Palisades fire, lots of debris
on those beaches. I'll tell you which ones and why.
There's a little pole from trip Advisor that just came
out about the best beaches and it includes one of
the beaches that is now off limits. I'll share with
(20:54):
you which one in the second segment. But we're gonna
try out a new segment. It's called Deeper Dives, and
it's going to be investigative journalism about stories that are
specific to California. This one specifically is about street sweeping
in LA. The tickets keep coming, but the sweepers don't,
so what the heck is going on there? There's a
(21:16):
new law in California that aims to make joining a
fraternity and sorority safer. And lastly, Uber but with Guns.
What the heck is that? And why is it an
app available now in LA? It also to me as
a precursor about why we all should be looking to
move out of Los Angeles as soon as Uber with Guns.
Speaker 2 (21:37):
A lot going on, I will tell you, and this
has nothing to do with your first topic about mayor baths,
but the term scapegoat actually.
Speaker 1 (21:44):
Comes from the Bible.
Speaker 2 (21:45):
Yeah, who have a wonderful show, and you will catch
you on them enjoying margarite in your peak. Indeed, all right, gentlemen,
as we have just a moment here before we go,
any last thoughts about Marongo and how people should come
out in and explore the food.
Speaker 7 (22:02):
Guys, go ahead, Well, obviously you know Morongo has a
little bit of everything for everyone.
Speaker 6 (22:07):
We do love what we do here and it is
a big family.
Speaker 7 (22:10):
I know it's a casino, but we treat our guests
like family, like long long lost relatives.
Speaker 6 (22:16):
So you come here and experience, have a great.
Speaker 7 (22:19):
Time, have a couple of drinks, enjoy some good food,
spend a little bit of money, go shopping next door,
our the outlets, and have a good time.
Speaker 2 (22:26):
Always I appreciate you guys, and I really genuinely look
forward to it every time we get to see each other,
whether it's me coming out to see you know, uh
Conway and bumping into you guys, or coming out on
our way to and from something, or just experiencing enjoying Wrongo.
But I appreciate the hospitals always a pleasure and welcome
and your team here right, Yeah, let's go.
Speaker 5 (22:46):
Jeez, you guys come back and you let us know it. Well,
we'll make sure the food is persse.
Speaker 1 (22:54):
No one's leaving here hungry.
Speaker 2 (22:55):
All right, folks, Thanks for hanging out and for listening.
Be safe, be empathetic, be kind to one another.
Speaker 1 (23:01):
That's free.
Speaker 3 (23:03):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Hey, it's Niel Sevedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
odd demand on the iHeartRadio app. It really is a
special place. I love broadcasting here. Once a year we'll
get the opportunity to hang out with guys and the
very talented staff that they have here at Marongo Casino
Resort and Spa and go through all their food options.
Today we're broadcasting for the first time at Mozen and
(00:24):
this beautiful Asian gem, this Asian kitchen.
Speaker 1 (00:27):
Here, it's easy to pass by. I mean there's a
lot going on here.
Speaker 2 (00:31):
There's lights and sounds and for Valdy and the sounds
of people winning money, which often can be louder than
everything else. But if there's this gorgeous bar with this
massive one hundred plus inch TV behind it, and that
could easily distract you think, oh, that just looks like
a great bar, and it is. But behind it you
(00:53):
also have a great dining room and Asian food experience
that you might not know is here. So I encourage
you to check it out. I know there's so many
options from Clo and of course going to Good Times Cafe.
Speaker 1 (01:10):
And the Marketplace, which we talk about a lot.
Speaker 2 (01:13):
But you know what, if you don't want to invest
that kind of time or whatever it is, you want
to come in, you want a little quiet experience in
the back. You really got to check us out because
the food is spectacular and they're hitting like these notes
out of the park.
Speaker 1 (01:32):
It really is just a.
Speaker 2 (01:33):
Really neat place to come and experience delicious food from
the different areas in Asia. So we're here again with
some of the chefs talking about everything going on here
and the great food, the pride in the dishes. I
(01:55):
love the fact that you guys look at me when
I taste the food the same way I do when
I go to a restaurant that I really like or
when I'm making something.
Speaker 1 (02:02):
There's great pride in that, right you.
Speaker 2 (02:04):
You you want people to leave here, uh, you know, sated,
but also really loving the food.
Speaker 1 (02:12):
Do you have people returning?
Speaker 3 (02:13):
Oh?
Speaker 2 (02:14):
Yeah, yeah, you have people returning and enjoying the food
and and connecting with it and coming back and saying, oh,
I love this dish. Have you ever removed a dish
that got people mad and they said bring it back?
Speaker 4 (02:25):
We're very we're very careful, uh, putting some dishes on
and and here's the thing grow up. Kind of healthy guys, right, like,
we're pretty healthy.
Speaker 1 (02:34):
We like to eat.
Speaker 4 (02:35):
We like right exactly that is that we like to
eat the food here. We don't want to put anything
on the on the on the menus that that's going
to turn away people.
Speaker 1 (02:43):
We like to eat.
Speaker 4 (02:44):
We're foodies and these are the these are the some
of the flavors that we like to eat.
Speaker 5 (02:48):
We're always going out to dinner and drying new stuff.
Speaker 4 (02:51):
And and we were just saying, how how can we
bring that here and how can we make it ours
and make it better?
Speaker 2 (02:57):
So with us is Chef Aurial, Chef Damien, and Chef Steven,
And you know we had all three of them on
last time we were here. And I've known Chef Damien
and Chef Stephen for a long time now, so you know,
I know that you guys have high expectations of what
(03:19):
you're going to put on anybody's plates here. And I
also know when you're sitting here, I know you guys
are busy, always running around. When you're sitting here and
I see you pick up something, nibble on it, take
a bite and smile, It's like that's the pride you
want And somebody making your food, They're like, that's damn good. Yeah,
I'd feed that to my mama.
Speaker 1 (03:38):
I'll feed that to everybody here as well.
Speaker 2 (03:40):
And I love that because you know when they come out,
the flavors are going to be on point. And it
just makes every time I come here, I've never had
a bad food experience. I always enjoyed no matter which
place I go to, I always enjoy the vibe, the
different vibes.
Speaker 1 (03:58):
So how do you keep everything? I mean, you got
to feed a lot of people. How many people come
through Morongo on an average week?
Speaker 4 (04:05):
You know, it's it's definitely in the in the it's
in the thousands. And the thing that you're talking about is,
you know if you go out to independent restaurants where
you're going that you might not see you might see
a kitchen manager.
Speaker 5 (04:17):
You might see, you know, maybe somebody else running the kitchen.
Speaker 4 (04:20):
What a great thing about working and actually eating in
a casino is every single restaurant has a chef de cuisine. Sure,
and that chef is responsible for their items, but also too,
if you were a customer that needed special special taste
or special needs.
Speaker 5 (04:36):
And things like that.
Speaker 4 (04:37):
Whereas in a restaurant they would say, oh, you just
can't have that, right it has garlic in it, or
has pepper, or has this.
Speaker 1 (04:44):
We're chefs for.
Speaker 4 (04:45):
A reason, right, and we invite you in and we
will make that for you without with your dietary restrictions,
you know. So that's a great thing about having chefs
in a restaurant and in a casino environment.
Speaker 1 (04:58):
Yeah, and that's it.
Speaker 2 (04:59):
You know, Uh, you're the executive chef. Uh, Stephen is
the assistant executive chef, and of course Auriel is the
chef de cuisine for Mosen and those you know, you
go to the the style of working aligne. It has
the military origins right right, So you guys are all
(05:22):
in your positions and everybody knows what you know they
need to do, and that is part of you know,
the brigade style is part of getting food mastered and
out on time and hot and flavorful.
Speaker 1 (05:38):
So with a place like this, I look around and
I go, man, no, thank you, I don't want.
Speaker 2 (05:42):
To There's there's thousands of people out there with different palettes,
different origins, different cultures, different flavor bases and stuff to
try and feed all of them.
Speaker 1 (05:52):
How many locations?
Speaker 6 (05:53):
What do you have seven close to twelve restaurants.
Speaker 1 (05:56):
Okay, but the seven are are.
Speaker 2 (05:58):
The not all the the ones in the food court.
Speaker 6 (06:02):
So we have Ruffle Feathers, which we also took.
Speaker 1 (06:05):
Over with, which is in the food court, but now it's.
Speaker 6 (06:07):
Which is our fried Chicken kitchen.
Speaker 7 (06:11):
We have Fiesta Taco, We have Moses, Good Times Cafe
Pit Stop.
Speaker 6 (06:16):
At the small Casino. Oh, that's Clo.
Speaker 7 (06:21):
And obviously are other dinings like banquet space that we
do in our employee dining.
Speaker 6 (06:25):
Oh, we have Pink So we have about ten kitchens.
Speaker 1 (06:29):
Yeah, pink coffee. Okay, I'm up against clock.
Speaker 2 (06:31):
We'll come back talking food as we broadcast our yearly
broadcast here at Morongo Casino Resort and SPA, Talking Food.
Speaker 1 (06:39):
We'll be back with more.
Speaker 3 (06:40):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:47):
Neil Savader here with the Fork Report every Saturday, three
hours celebrating food, beverages and beyond everything really dealing with food,
the culture behind it, the people that make it, cooking
at home, going out to eat all of those great things.
And of course this is our yearly pilgrimage to Morongo
Casino resort and spa where we just kind of go
(07:09):
through the food and hanging out the chefs really getting
into the details of what they're bringing to the table
and bringing it.
Speaker 1 (07:18):
Really it's you go.
Speaker 2 (07:21):
Back to the early days of amusement parks and events,
whether it's you know, going to watch a baseball game
or whatever, food.
Speaker 1 (07:30):
Was an afterthought.
Speaker 2 (07:31):
It was something that needed to be there so that
you can, you know, keep people there longer and.
Speaker 1 (07:36):
Be popcorn and hot dogs or whatever. And you can't
do that anymore. You just can't.
Speaker 2 (07:43):
Food has to be a part of any experience because
people know more about food and their own interests and
likes now than ever before. I mean, they they're not
only foodies, they really love the whole experience. They want
to talk to the chefs. They want to know the
chef's thoughts and and behind these things. So as we
(08:06):
sit here broadcasting and Mosen, which is their Asian kitchen
here again encouraging you to check it out when you
come here. A lot of the dishes we're trying to
day coming out of Mosen Asian Kitchen here, and let
me hear it, you guys are digging the food that
is coming out.
Speaker 1 (08:24):
Yeah, Yeah, it's pretty it's pretty.
Speaker 2 (08:27):
Insane, and the smiles are are big and they're.
Speaker 1 (08:33):
Oh, look at the skin innovation for the food.
Speaker 5 (08:36):
That's a.
Speaker 2 (08:39):
Chef ur Eel is with us, Chef Stevens, Chef Damien.
Speaker 1 (08:44):
Is with us as well.
Speaker 2 (08:45):
As we're just talking about everything that they're they're putting
together to make the experience extra special here at Morongo.
Are you going to get you know, great gaming here
at Morongo? Yeah, that's that's a given. Are they're wonderful
sports bars and areas where you can sit and watch
big screen TVs. Absolutely, there's something for everybody. It's a
(09:07):
great coffee house right to the left of me, absolutely
where you can get pastries and great caffeinated concoctions, the
the shakes that we've had, everything they have, the food
court if you want something quick and easy. Everything is
taking care of here at whatever level that you're wanting
(09:28):
to play at, not only in the gaming but in
the food.
Speaker 1 (09:31):
World as well.
Speaker 2 (09:32):
So we've been tasting everything from a ten inch How
heavy is that chef.
Speaker 6 (09:37):
That's probably about it's almost three pounds.
Speaker 2 (09:41):
That is a three pounds cinnamon rule and it just is.
Speaker 1 (09:48):
A thing of beauty.
Speaker 2 (09:49):
Everything's been on point as far as the food goes,
we come back, I want to talk about the.
Speaker 1 (09:59):
Kitchen. Guys work together.
Speaker 2 (10:01):
How you get this food out with so many people,
you know, because of the amount did she's just let
me cash, you know, and all of those things are
it's not easy to do.
Speaker 1 (10:13):
So we're gonna get some.
Speaker 2 (10:14):
More news and then we'll come back and we'll find
out how this fine machine here.
Speaker 1 (10:21):
Oh, the forks are in the era. I like it.
Speaker 2 (10:23):
It looks like you look like angry townspeople, you know.
Speaker 1 (10:28):
Fire.
Speaker 3 (10:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A six.
Speaker 1 (10:35):
What a day is.
Speaker 2 (10:36):
We're broadcasting live from Morongo Casino Resort and Spa today
going through all the food and the great places they
have here. And guess what what did I say when
we started? I say they are There were lucky vibes
here today and you know why, guess what we all
forgot something. It's Jessica's twenty first birthday. Happy birthday, Jessica.
(11:04):
Jessica's hanging out and having some drinks and on her
very first twenty first birthday.
Speaker 1 (11:10):
Don't get too nutty, are you guys? Local? You ladies local.
Speaker 2 (11:15):
Yeah, local, Well, congratulations, Come cut your off, Come cut
yourself off. A slice of this massive cinnamon roll.
Speaker 1 (11:26):
It's very very good. Enjoy it.
Speaker 2 (11:31):
Her friend slipped me a note that she was having
her twenty first birthday, so we wanted to give a
shout out to Jessica. God bless her and enjoy to
all the years to come. But please, this is really
really wonderful.
Speaker 1 (11:42):
Enjoy yourself.
Speaker 2 (11:45):
But I also want to give a shout out to
the folks at MJA for always setting these things up,
to Lisa and Scott Cooper for always taking care of
us and putting this stuff together. Really, they just do
fabulous work. And you know it's funny. My watch just
went off and said, you're in a loud environment. Okay,
(12:05):
I'll be fine.
Speaker 1 (12:07):
It gets loud and rowdy, all right.
Speaker 2 (12:09):
So, chefs, you've got thousands of people coming through all
these different palettes, a lot of food. I mean, do
you even know the numbers of food? I mean, how
many pizzas are you making in a day?
Speaker 1 (12:24):
Yeah?
Speaker 5 (12:25):
Gosh.
Speaker 4 (12:25):
So every year we do a breakdown of kind of
what we did at the end of the year, and yeah,
the amounts are astronomical, Like I can't even believe it
that we do that, and and part of that is, like,
you know, this job is a big job, being a
casino executive chef and feeding not only all the team
(12:46):
members that work here, right, which is sure fifteen hundred a.
Speaker 1 (12:49):
Day, but that's one big family, right, right, You're.
Speaker 5 (12:52):
Feeding thousands and thousands of people.
Speaker 4 (12:54):
And yeah, it being at that, it's a big job.
We focus on the old school chef chef brigade, right,
and that not everything is all on my shoulders. You know,
I have this great assistant executive chefs. We have you know,
our chef de cuisines. They have in tune so chefs, right,
and then the chefs as lead cooks and things like that,
(13:17):
so everything gets compartmentalized and it works.
Speaker 5 (13:21):
It works, It works really really well.
Speaker 2 (13:23):
So yeah, it is impressive the amount of food that
you have to put through. Now you guys have room
service as well. Do you have to oversee that?
Speaker 1 (13:32):
Yes? Oh yeah?
Speaker 2 (13:33):
Is that coming out of one particular restaurant? Is that
coming out of Good Times.
Speaker 5 (13:38):
Or Times Cafe? That's where it's.
Speaker 6 (13:40):
Even at CLO. You could actually be ordered from any
restaurant you like from through room service, right, really yeah, So.
Speaker 7 (13:45):
If you wanted a steak in your room and you
didn't want to sit down, you could always call room service,
order steak and they'll bring it out to your table.
Speaker 1 (13:51):
Wow.
Speaker 2 (13:52):
See that again is a whole right, I mean, because
now you've got food, and I know how many rooms here.
Speaker 1 (13:58):
There are two hundred rooms here.
Speaker 6 (14:00):
Two hundred and fifty rooms, I believe.
Speaker 5 (14:01):
Wow, that's a.
Speaker 1 (14:02):
That's a big hotel.
Speaker 7 (14:04):
Even if you're eating a high limit, our high limit
room actually offers a menu. So let's say you're you're
playing the slots or playing the table games at the
high limit, you wanted to order some food and you
didn't want to get up from the table.
Speaker 6 (14:15):
You could actually order if you will deliver the food
to you.
Speaker 1 (14:18):
Well, why are you telling me like I don't know?
Speaker 2 (14:20):
You don't think I've never Are you saying I've never
been in there?
Speaker 6 (14:24):
Not at all?
Speaker 2 (14:25):
You know what?
Speaker 1 (14:26):
You know what?
Speaker 2 (14:26):
You can get a soda at the penny slots. It
ain't free, but you yet what.
Speaker 1 (14:34):
Nope, that's cool. I did not know that. So it
really is a full experience here. And even you guys.
Speaker 2 (14:41):
Have full rooms, ballrooms upstairs for rent. The people could
come and do events here, holidays, whatever it is you've got,
it's just it's like a little world unto itself.
Speaker 5 (14:54):
Yes, you know, we do very large events.
Speaker 4 (14:56):
We have one coming up for Iowa, which is the
Women's PGA our golf circuit.
Speaker 5 (15:01):
We usually do a big, a big banquet for that one.
Speaker 4 (15:05):
Then we do employee employee parties. Christmas time comes around,
you have a company, you want to bring your your
your your company out here.
Speaker 5 (15:12):
We do those you you've sent them in the drum
room you've seen.
Speaker 2 (15:15):
Oh yeah, Tim Conway, Yeah, Tim Collin j is his
birthday party upstairs in the drum room, which is stunning.
Speaker 1 (15:20):
Oh yeah, great views. We love doing those things.
Speaker 2 (15:23):
We've done some bill Handle anniversaries up in the big
and in the big ballrooms before and had them catered
by you guys, and it's pretty insane.
Speaker 1 (15:32):
All right.
Speaker 2 (15:32):
When we come back, we'll have one more segment to
kind of break down things here at Marongo.
Speaker 1 (15:37):
As we everybody is slowing down. Everybody was all noisy
over there. Yeah, now looking at them, they're like.
Speaker 2 (15:42):
Oh, they got their little to go boxes.
Speaker 1 (15:47):
Uh.
Speaker 2 (15:48):
I didn't want to say anything, but producer Kayla actually
had to cut a moon roof in hers because of
the slice of that slice of the big cinnamon roll
wouldn't even fit in there. She did that thing where
she cut out normal slice and I'm like, oh good, yeah,
but then removed the big slice and put it in
her I thought, oh, she's taking a slice for herself,
(16:09):
but no, she was taking the thing for herself and
leaving a sliver to make sure it didn't look like
she was taking all of it. She's learned from the
best ladies and gentlemen. My little Fork Report, She's a
little she's a little spark.
Speaker 1 (16:24):
She'll get there, all right. We'll be back with more.
It's the Fork Report.
Speaker 2 (16:26):
I'm Neilsa Vader, broadcasting live from Marongo Casino Resort and
Spa here at mosen and We've got one more segment.
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. Thanks for tuning in and hanging out to
us as we do our yearly pilgrimage to Morongo Casino
(16:49):
Resort and Spa, hanging out here at Mosin Restaurant, their
Asian kitchen fabulous food that we've had today. We are
filled to the brim. Eyeballs are full, and I don't
know that I've ever experienced that before. Big shout out
to Pocket out there in Oregon listening on the iHeartRadio app.
(17:11):
Some love with your lovely daughter and your lovely son,
one of your sons.
Speaker 1 (17:15):
Out here enjoying and hanging out with us today. They
are being well fed and don't worry.
Speaker 2 (17:21):
Worry, We're making sure no garlic is served to your daughter.
So we're having a really good time. Thank you all
of you for hanging out. I want to do also
share with you. I started another Instagram account for more
of a personal stuff with my art and stuff like that,
making stuff. I love getting in my shop and working
(17:43):
and doing all kinds of things. If you are interested
in hanging out with me there, especially if if you
like art or you yourself are an artist, I'd love
to follow you and see what.
Speaker 1 (17:53):
You're doing as well. I've been a lot of really
neat people.
Speaker 2 (17:55):
It's SAVCO industry, so it's at s AA v COO industry,
at SAA v COO industry, and that's where I'm you know,
I'm building things, making things and connecting with other artist
types and people who like to create. I believe that
(18:16):
is our God given purpose is to create. You will
find in every single story movie everything the good people
build and the bad people destroy.
Speaker 1 (18:27):
So that is one of my.
Speaker 2 (18:30):
Focuses for twenty twenty five is to get back to
my creative you know, focus and stuff like that, which
includes cooking. By the way, so we're here with three
creative folks right now. As we talk with the chefs
our last segment, I want to introduce you guys to
someone I adore here on the radio station who's going
(18:50):
to be coming up in moments, Tiffany Hobbs. Tiffany say
hello to the guys.
Speaker 8 (18:54):
Hello, Happy National Margarita Day.
Speaker 1 (19:00):
Exactly. How do you like your Tiffany? How do you
like your What's a good margarita for you?
Speaker 6 (19:07):
Big? The bigger.
Speaker 1 (19:10):
You go?
Speaker 2 (19:10):
Yeah, quantity, not quality, just.
Speaker 1 (19:13):
As much as you could throw it.
Speaker 8 (19:14):
A little sugar on the rim, little taheen on the rim,
you know, something like that. I'm not a Mexican on
the radio, but I do enjoy my taheen on my margarita.
Speaker 2 (19:23):
Hello, Yeah, a little taste absolutely what you got going
on tonight?
Speaker 8 (19:29):
So it's perfect timing for National Margarita Day. Hopefully that
will help us all cope with the mess that is
our city leadership. Of course, my gosh, of course we're
going to talk about that. You guys had a reprieve
with the fourth report, But we're going to jump right
back into what's going on. So I'll give you some
updates about what Karen Bass Mayor Karen Bass has decided.
There's audio that I will be sharing with you that
(19:50):
details her why why she decided to fire LA Fire
chief Kristin Crowley. There's also some breaking news. Kristin Crowley
has made a statement, so I'll share with you what
she has to say. In the first segment as well,
we're going to talk about the first property that is
now sold in the Palisades. I'll let you know for
(20:11):
how much it went for and what to me grossed
me out about the actual real estate listing. It's just
you know, all of it. Also, it's getting warmer. Obviously,
you're out there in a beautiful palm desert and it's
probably hot there. It's warm here in Burbank, and it's
going to be warm the next few days, and that
(20:31):
usually means beaches but not so fast because there's a
lot of runoff from the Palisades fire, lots of debris
on those beaches. I'll tell you which ones and why.
There's a little pole from trip Advisor that just came
out about the best beaches and it includes one of
the beaches that is now off limits. I'll share with
(20:54):
you which one in the second segment. But we're gonna
try out a new segment. It's called Deeper Dives, and
it's going to be investigative journalism about stories that are
specific to California. This one specifically is about street sweeping
in LA. The tickets keep coming, but the sweepers don't,
so what the heck is going on there? There's a
(21:16):
new law in California that aims to make joining a
fraternity and sorority safer. And lastly, Uber but with Guns.
What the heck is that? And why is it an
app available now in LA? It also to me as
a precursor about why we all should be looking to
move out of Los Angeles as soon as Uber with Guns.
Speaker 2 (21:37):
A lot going on, I will tell you, and this
has nothing to do with your first topic about mayor baths,
but the term scapegoat actually.
Speaker 1 (21:44):
Comes from the Bible.
Speaker 2 (21:45):
Yeah, who have a wonderful show, and you will catch
you on them enjoying margarite in your peak. Indeed, all right, gentlemen,
as we have just a moment here before we go,
any last thoughts about Marongo and how people should come
out in and explore the food.
Speaker 7 (22:02):
Guys, go ahead, Well, obviously you know Morongo has a
little bit of everything for everyone.
Speaker 6 (22:07):
We do love what we do here and it is
a big family.
Speaker 7 (22:10):
I know it's a casino, but we treat our guests
like family, like long long lost relatives.
Speaker 6 (22:16):
So you come here and experience, have a great.
Speaker 7 (22:19):
Time, have a couple of drinks, enjoy some good food,
spend a little bit of money, go shopping next door,
our the outlets, and have a good time.
Speaker 2 (22:26):
Always I appreciate you guys, and I really genuinely look
forward to it every time we get to see each other,
whether it's me coming out to see you know, uh
Conway and bumping into you guys, or coming out on
our way to and from something, or just experiencing enjoying Wrongo.
But I appreciate the hospitals always a pleasure and welcome
and your team here right, Yeah, let's go.
Speaker 5 (22:46):
Jeez, you guys come back and you let us know it. Well,
we'll make sure the food is persse.
Speaker 1 (22:54):
No one's leaving here hungry.
Speaker 2 (22:55):
All right, folks, Thanks for hanging out and for listening.
Be safe, be empathetic, be kind to one another.
Speaker 1 (23:01):
That's free.
Speaker 3 (23:03):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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