November 29, 2025 • 34 mins
Chef Francesco joins The Fork Report to talk about his restaurant openings in Hotel Figueroa, and more!
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kf I EM six forty, the four
Report on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let me teach you had it.
Speaker 1 (00:24):
Let me teach you had it, Condam, Marron Nathan, Let
me teach you had it. It's a a colinarytion. Let
me teach you.
Speaker 3 (00:40):
Let me teach you out.
Speaker 2 (00:42):
KFI AM six forty live everywhere on the iHeartRadio app. Hey, everybody,
it's the four Report, all Things Food, beverage and beyond.
I am your friendly neighborhood four reporter Neil Savedra. How
do you do? Happy Saturday to you. It's a beautiful
day today. Possibility of rain maybe on Wednesday or so,
but things have been really, really lovely after that last storm.
(01:05):
I hope you're enjoying the day because we get together
here every single Saturday for three hours just to celebrate food,
the people that make it, the culture behind it, of course,
cooking at home, going out to eat, and celebrating food
every chance you get. I want to remind you the
fifteenth annual KFI Pastathon is here and you can donate
(01:26):
at any time at KFIAM six forty dot com slash Pastathon.
Now you can donate different ways. You can just straight
donate there at the website. You can also donate at
places like Wild Fork Foods a location near you. There's
eleven locations here in southern California. When you go in,
(01:48):
just say KFI Pastathon at checkout. Fifteen percent off your
purchase will be donated to the KFI Pastathon. That's huge,
smart and final. You can donate any amount at any
store in Californi, Arizona, and Nevada until the seventh of December,
Wendy's any so col Wendy's location through the seventh of
December as well, including if you give five dollars or more,
(02:12):
they'll give you a coupon book for free food. I
mean it's worth more than the five bucks you're donating.
And also don't forget that Handle and I are doing
a special auction item that you can bid on.
Speaker 1 (02:24):
It is a.
Speaker 2 (02:25):
Backyard barbecue while I will be broadcasting live on a Saturday,
I think in March at Bill Handel's home and you
can get an invite if you're the highest bidder for
you plus one and we'll have food catered from Anaheim
White House, including some pitmasters and some chefs making food.
(02:47):
There really a once in a lifetime thing. When's last
time Handle invited anybody he liked, let alone a perfect
stranger to his home. So very cool opportunity. You can
do that at kfim six forty dot com pastathon as well.
Speaker 1 (03:01):
Well.
Speaker 2 (03:01):
This chef has I've not seen for some time, and
he hasn't been on the show for a while. But
we're gonna catch up with Francisco Zimone. How are you,
my friend. It's nice to see you, Hi, Neil, it's
been a minute, you know, and it's good to see
you as well. You know, you leave a great impression
because you have this wonderful passion for food and the
(03:25):
restaurant industry and hospitality. And you're quintessentially the type of
person I think about when I think of a good
restaurant tour because of that passion.
Speaker 4 (03:36):
So it's really nice to see you. I mean, it's
really an honor, what an introduction. I feel extremely happy
to have made such impression on you. Oh yes, you know,
for me, it's you know, Italians are very simple.
Speaker 5 (03:54):
You know, we when.
Speaker 4 (03:55):
We go to dinner lunch and we just sit down
and we're enjoying food and a few minutes later bite
that has changed our life. We start talking about what
we're having the day after. Oh, yes, so that's all
we live for. We live for food.
Speaker 5 (04:14):
So and it's.
Speaker 4 (04:15):
Easy because you know, in US you have this big
thing about family, and in the town like Los Angeles,
it's not that easy to you know, it's different from
New York. Well, you walk around, you meet people. Here,
you go, you get in your car, you go from
point A to point B. You call people to make appointments,
(04:36):
and then you meet them at the Russians. So restaurants
are really a place that has become an extension of
your house.
Speaker 5 (04:42):
And I leave it exactly like that.
Speaker 2 (04:45):
Yeah, and it shows, you know. It's funny. We were
in March. We were in Italy and when it went
to visit some friends outside of Milan, and it was
the first time we had been in their home and
had food with them, and they cooked for us. We've
(05:05):
been to restaurants together. They come visit us here, we
visit them there, and it was that really big. They're like,
I can't believe we're all together having a meal in
our home. And it does. It's a power. There's something
so connective about food. We're you know, we're gonna take
some news right here, we come back, let's talk about
(05:27):
what you're doing now, exciting news, what you've got going on,
and how the restaurants are doing and all of that.
Speaker 1 (05:33):
When we return. Go nowhere, you're.
Speaker 6 (05:36):
Listening to The Fork Report with Nil Savedra on demand
from KFI Am six forty.
Speaker 2 (05:43):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. I'm your well fed host, Neil Savadra.
Speaker 1 (05:48):
How do you do?
Speaker 2 (05:49):
Just catching up with Chef Francisco zimon A many restaurants now.
You came originally brought your world famous pizza to Los Angeles,
to Hollywood, and you keep growing with new locations. So
bring us up to speed with your different properties now
(06:12):
and your most recent one.
Speaker 5 (06:17):
At the hotel. Yes, so okay.
Speaker 4 (06:20):
So after the first ressent in Hollywood in twenty nineteen,
then we opened in Santa Barbara and New York and
Long Beach on Belmont Shore, we made a few antiqua
peteria and then last year twenty twenty four, at the
end of twenty four, I opened the first osteria on
(06:43):
Beverly Boulevard. Beverly and Sweezer called Florenzo Stadium and Piano Bar,
so you can listen to.
Speaker 5 (06:49):
Live jazz music while leading.
Speaker 4 (06:51):
Great atmosphere, wonderful for the meatballs that I just brought
to you. And then we opened a small one because
we wanted to try a different kind of scenario where like,
you know, more forty fifty seats so you can grab
and go, just sit down quaint like a little apartment.
Speaker 5 (07:12):
You know.
Speaker 4 (07:13):
My restaurants are all pretty big, and just to see
how things are. But of course this year for Los
Angeles has been so difficult, so we're keeping it as
a family. We're keeping it very tight, and we're expecting
to open another Florence so steady a downtown in the
Hotel Figaroa, which is right across from the Crypto Arena
(07:36):
and the great location, super brand new hotel, one hundred
years old hotel that has been renovated six years ago.
Speaker 5 (07:43):
And I got to.
Speaker 4 (07:45):
Become the operator for hotel, and we're launching a Florence
by the water right above the pool. And then we're
looking at the Japanese my first Japanese restaurant.
Speaker 1 (07:57):
Wow.
Speaker 5 (07:57):
Obviously I'm not the check.
Speaker 2 (08:00):
But that's exciting to oversee that kind of thing with
the different cultures and insights there. That's got to be
fun as someone who loves to cook to see how that,
you know, bringing something new there.
Speaker 4 (08:11):
The idea, I mean Italians and Japanese from you know,
Nepolitans like us. We love crudeo, we love Los Angeles.
He's a town where flavors are really so good, from
Korea to absolutely every kind of cuisine, and I think
the Japanese one has always had a pretty big in
(08:31):
flux on me, and I've always felt like them. I
spent all this money for sushi. I she don't want.
That makes it a little bit easier.
Speaker 1 (08:43):
Best passion is I want this.
Speaker 4 (08:46):
I can go once a week, twice a week and
get a discount.
Speaker 1 (08:50):
And you know that is the best reason above it.
Speaker 5 (08:53):
Oh my god, how about you.
Speaker 2 (08:56):
We're talking about your meatballs. What makes a great meatball?
Because that that that is something that is simple.
Speaker 1 (09:04):
Not easy. You know, they're easy not so I don't know.
Speaker 4 (09:06):
You know that that's having very interesting because the one
that we brought to, the one that we do at
Florence are without tomato sauce.
Speaker 5 (09:15):
So this is a big deal.
Speaker 4 (09:17):
So normally kids don't like meat bowls and a tomato sauce.
I didn't, so I wanted my mom to always make
me meat bowls with just grated cheese, fried, fried, and
then and then in the other that's.
Speaker 1 (09:31):
Where that comes.
Speaker 5 (09:32):
So it looks like a burger, but it's around okay.
Speaker 4 (09:35):
And and what we did is we do it with
a wagyu meat so you can taste it.
Speaker 5 (09:43):
There's no tomato sauce.
Speaker 4 (09:45):
And we add mozzarellagiano charlottes and a little bit of
salt and pepper extravaginally oil. We fry them, then we
put it in the oven to get to get the
oil out, and then it gets served the medium. Well,
(10:08):
so tiny little bit uncooked. Tiny damn, it's so good.
Speaker 2 (10:14):
I bet you people just drove off the road listening
to you describe that.
Speaker 1 (10:18):
That is just an insane you.
Speaker 4 (10:20):
Know, it's like imagine what imagine if you have you know,
like it's a meatball, is a one bite two bites
or if if you want right and you know, it's
this got the sapidity of a burger, but it's got
all these flavors of.
Speaker 5 (10:35):
The cheese that we put inside.
Speaker 4 (10:37):
I'm telling you, if you go on Google and say
Florence osteria. The first thing that comes after that is
Florenzo Stadia meatballs.
Speaker 5 (10:49):
It's just like good, that's the bit.
Speaker 1 (10:51):
That's the thing when you make, when you make.
Speaker 2 (10:55):
Food for yourself, the passion yourself first. It's going to
translate to people because the look on your face, Yeah,
talking about that, you know, it's like you in describing it,
is there gonna be people that want to go there
to get the meat.
Speaker 4 (11:11):
I'm gonna tell you a couple of things that you're
gonna flip. It's gonna be so cool. Right, so you
know that we never put tomato sauce next to the calamie, right,
Americans love to put their calamari into a spicy tomato sauce.
Speaker 5 (11:27):
We only put a lemon two reasons.
Speaker 4 (11:31):
The first reason is because it's fish with lemon is amazing.
But even before that, the lemon is put there so
that you can actually see the difference in color from
the fried and the lemon. If what you're frying and
what you're eating is dark at oil has not been cleaned,
(11:54):
you should never eat any calamira. And if anything that
is fried that is not Now, if you get meat balls,
in a restaurant tomato meatbots. They're being cooked a long
time before, and if you don't need it, we'll put
it in the fridge and then tomorrow we'll warm it
(12:17):
up again. And then if you don't need it, we'll
put it in the fridge and then we'll warm it
up again.
Speaker 5 (12:22):
When we do the meatballs of Florence, they're done, damn moment.
Speaker 4 (12:27):
If you go to a Russian then you want a lasagna,
don't take it. If you want to go to a
Russian to get an egg plant permegena, do not get it.
When you see something that is cut in a square
that basically means has been done in a big pan,
then whatever is salt, you sell it and use it.
(12:47):
Whatever is no salt goes in the fridge. We warm
it up. Tomorrow, we warm it up again. So you
want to have fresh food. And that's what I do.
That's why I love what I do is because there's
so many restaurants. You got so much choice. You know,
My choice is that I have a four year old child.
I heats there every night and I want to make
(13:10):
sure it's frey. You know, it's our life.
Speaker 1 (13:15):
Chef.
Speaker 2 (13:16):
Where can people find out what you're doing, and to
get their hands on that fresh, fresh food.
Speaker 4 (13:23):
I mean they can come and eat and times they want,
and they can just say that they hurt you the exactly.
But you know, of course we have all the social
media possible. We're doing Christmas Eve, we're doing a New
Year's Eve party, and we're just really taking it easy.
We want people to fill no stress, there's no hour
(13:46):
and a half, just coming and gout.
Speaker 1 (13:49):
Wow, so much going on.
Speaker 2 (13:50):
You can find out more Francesco Zimone on Instagram and
of course so I'm looking. These are all for your
different plate places for but for Florenceosaria dot com. You
can find out more there and see those gorgeous meatballs
for yourself. But we should try and now that's what
(14:13):
I want, now, more meatballs.
Speaker 1 (14:17):
Good to see you, my friends.
Speaker 2 (14:18):
You always bring this great energy about you and your
passion for food. And who doesn't love an Italian accent
to boot.
Speaker 4 (14:27):
I mean I loved your voice when walking in was
like okay, guy, well why he does his.
Speaker 2 (14:33):
Job, thank you, But it's attached to this face. Your
voice is attached to that face. Look at that man.
Speaker 4 (14:38):
Let's take we will poor people be next to you
thank you so much for good to see.
Speaker 1 (14:45):
You in the In the new year.
Speaker 2 (14:46):
Let's get together again and talk about some more about
the food in the restaurant.
Speaker 4 (14:51):
I would really I'd love to have you guys that
we you know, we're gonna launch the new restaurant at
the figure out I in February.
Speaker 1 (14:57):
Well, let's have you back.
Speaker 2 (14:59):
Let's make stick hook that up with Kaylin and we'll
have you back to talk about the launch of that.
Speaker 5 (15:04):
I'll be great. Thank you so much.
Speaker 2 (15:06):
Nice to see you, my friend. Happy holidays. It is
the Fork Report. I'm Neil Savedra.
Speaker 6 (15:10):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (15:17):
Hey everybody, it's the Fork Report, all things food, beverage
and beyond.
Speaker 1 (15:21):
I am your well fed host, Neil Savedra. How do
you do.
Speaker 2 (15:26):
Happy to be with you today at gorgeous Saturday, and
the holidays are here.
Speaker 1 (15:31):
Even had a fire in the fireplace last night. Look
at that. We had some hot chocolate.
Speaker 2 (15:37):
Oh yeah, we talked about hot drinks for the holidays
at the top of the show for Technique of the Week.
I invite you to check that out on the podcast.
Replay there at KFIAM six forty dot com look for
the podcast.
Speaker 1 (15:51):
You can find that there.
Speaker 2 (15:53):
Also, I want to remind you that we are eyeballs
deep and Pastathon and you are the star of it.
Make no doubt about it, that you are the star
of the Pastathon.
Speaker 1 (16:07):
And Bruno knows it.
Speaker 2 (16:08):
KFI knows it that our listeners are the most generous
listeners out there, period period. And we hear about you know,
food drives and all these other things that are great
from other radio stations and donations and stuff.
Speaker 1 (16:26):
And each year, you folks.
Speaker 2 (16:29):
Continue to put your hand at the top of the
giving ladder there and we're always blown away. So Chef
Bruno's charity, Katerina's Club, it provides more than twenty five
thousand meals every week the kids in need here in
southern California, and your absolute generosity is the reason why.
Speaker 1 (16:53):
I mean, that's the reality.
Speaker 2 (16:55):
Now, our live broadcast that we do is on Giving Tuesday,
December second, that's this Tuesday, from five am to eight pm.
So that means wake up call with Amy King to
an hour extra of Conway Junior at the Anaheim White
House in Anaheim, and that you can participate and come
(17:20):
watch the live broadcast throughout the day. You can donate
pasta and sauce, but it's just any brand, any variety,
any size.
Speaker 1 (17:31):
Of course.
Speaker 2 (17:32):
You can go to KFI AM six forty dot com
slash Postathon anytime to donate wild Fork foods our friends
there that we just had thanks grilling at. You just
say KFI Pastathon at checkout and fifteen percent of your
purchase will be donated to the KFI Postathon. That's a
(17:52):
really easy way to do it. You know you're already
there buying your food. You just say KFI Pastathon and
they will take fifteen percent of your purchase and donate
it straight to Postathon. Martin Final donate any amount in
the stores in California, in Arizona, in Nevada through the
seventh of December.
Speaker 1 (18:14):
That's a great way. Wendy's.
Speaker 2 (18:16):
You can go to any so cal Wendy's location through
the seventh of December as well and donate and five
dollars or more donation will get you a little coupon
book and it's.
Speaker 1 (18:26):
Really I mean it's worth more than five bucks.
Speaker 2 (18:29):
So that's their way of thanking you for helping these
Southern California kids.
Speaker 1 (18:36):
So we're very very proud of this.
Speaker 2 (18:38):
Also, when you go to KFI AM six forty dot
com slash Pastathon, you can donate by way of an
auction as well. If you want to auction on something
and it's a way of us saying thank you as well.
You got an hour, you can co host with John Cobalt.
You've got a Dodger game with Gary and Shannon.
Speaker 1 (18:59):
You got to your game.
Speaker 2 (19:02):
With Dean Sharp and his lovely wife Tina, a life
coaching meeting with doctor Wendy Walsh. Of course, these great
sandals from Naughty Sandal's Angel, our very own Angel Martinez
makes those. But there's trips to Vegas and exclusive dinner
for eight at the Anaheim White House, exclusive Taylor Swift's stuff,
(19:26):
all kinds of things that you can bid on. Then
you get a little something for yourself, but you also
are donating to a great cause, so very very cool stuff.
You can check out these auctions and certainly find something.
The one that Handle and I are doing, We've paired
together to make an auction like none we've ever done before.
(19:47):
It's a backyard barbecue at Bill's house. Yeah, at Handle's house.
There in Orange County now backyard barbecue. It'll be catered
with some food from Anaheim White House, but also we'll
have some chefs and pitmasters there grilling up some things.
And if you're the high bidder, you will and a friend,
(20:10):
you and a plus one will be able to attend
that private barbecue at Handle's own residence.
Speaker 1 (20:17):
So that means get a ride in.
Speaker 2 (20:19):
The in the elevator there, you can sit in his
depression chair, that's where he sits when he's depressed, because
he's always depressed. You could see the studio that he
broadcasts from, all kinds of stuff. But that'll be a
fun one. I'll be broadcasting live there and so I'll
get to hang out.
Speaker 1 (20:37):
With you as well.
Speaker 2 (20:38):
But you can check those all those options out, and
of course it all goes to Katarina's.
Speaker 1 (20:45):
Club, and that's really the reality of it.
Speaker 2 (20:47):
So go to KFI AM six forty dot com slash Pastathon.
That's kfi AM six forty dot com slash Pastathon.
Speaker 1 (20:58):
All right.
Speaker 2 (20:59):
So the holidays are upon us, and if you were
listening on Thanksgiving this Thursday, I fill in for Handle
every Thanksgiving and it's a real honor and pleasure to
come into your home on the holidays anytime I get
a chance to do that. And we talked about cooking
and baking and all these things. Well, my friend Monica Rodriguez,
(21:20):
councilwoman Monica Rodriguez of the seventh District here in Los Angeles,
she and I have become very close. She is a
fan of food and small business and things that I appreciate,
so we bond over those things as well as good
meals together in the like. She called up surprised me
with a call saying she wanted a quick dessert to make, and.
Speaker 1 (21:46):
I gave her a tip that I give a lot
of people.
Speaker 2 (21:49):
And this is and it's funny because she and I
think a lot alike. And I said, do you have
any puff pastry in the freezer? And she goes, I do,
because puff pastry is one of those things that you
should always have in your freezer. You can go and
you can get different brands. If you go to your
regular grosser, chances are you'll find one or two kinds.
Speaker 1 (22:15):
If you go to if you go to other markets
that have.
Speaker 2 (22:26):
You know, a bunch of different types of ethnic foods
and the like, you can find more.
Speaker 1 (22:33):
Really, it's about what's in your area.
Speaker 2 (22:36):
I'm typing in some things here, but a Super King
is one of my favorites.
Speaker 1 (22:44):
Now.
Speaker 2 (22:44):
Super King is a great market. They're not everywhere. I
think they have like seven locations or something.
Speaker 1 (22:49):
But if you have a.
Speaker 2 (22:50):
Super King in your area, you're in luck because they
probably have at least a dozen of the puff pastries there.
Speaker 1 (23:00):
They also have like an.
Speaker 2 (23:01):
Entire an entire aisle of just rice, I mean, fantastic place,
great spices, great prices on liquor as well, and different
kinds of cuts of meat.
Speaker 1 (23:14):
A big fan of Super King.
Speaker 2 (23:16):
Well, if you go into a Super King, you can
find a bunch of different types of a puff pastry.
But having it on hand is good because in a
pinch you can make fantastic savory foods and sweet.
Speaker 1 (23:29):
Foods in a pinch.
Speaker 2 (23:30):
So the advice I give to you now for the holidays,
because people might stop by, you know, unannounced, or call
and say, hey, i'd let come over and drop something
off whatever it is. Having this in a pinch is
great because there's all kinds of things you can do
with it. You can put cut it into squares, put
it on the back, spray the back of a muffin
(23:54):
tray or a cupcake tray, and then you push them
onto the back and it will make these little puff
paste street bowls that you could put fruit and whipped
cream in. Also, you could make hand pies with them
that are great. So that's the advice I gave to
my friend Monica. I said, if you have apples, chop
some apples up, skin them, chop them up, put them
(24:14):
in uh sawtey pan with some butter, with some cinnamon,
with some brown sugar, and just saute them in there.
A little bit of vanilla in there as well, a
tiny bit of salt, and you just throw those into
puff pastry and bake them off. Clothes them, bake them off,
(24:35):
and these little handpie easy peasy, lemon squeezing.
Speaker 1 (24:38):
Right.
Speaker 2 (24:39):
Kayla just walked in and her eyes rolled back in
her head as she was done that. And it's not hard.
But you keep puff puff pastry on hand. You could
put meat, all kinds of things in it for savory stuff.
It's just one of those things. So every year around
the holidays, I remind people have puff pastry in your freezer.
Easy to do, and you can do just about and
(25:02):
fill it with some jam or just like it just
is so versatile that it's key to have it on
hand during these times. All right, stick around, more to come.
You've got Tiffany coming up. Is she gonna cross with us?
She's gonna come hang out. So Tiffany Hobbs coming up.
Go nowhere.
Speaker 1 (25:22):
It's the Fork Report of Neil Savedra.
Speaker 6 (25:24):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (25:31):
Hey, look at this. The holidays are here. We're sliding
into the end of the month. Tomorrow. My boy Max
is here with me, My handsome boy Max. He's got
his face in a video game. We lose him so young,
he's gonna be nine tomorrow.
Speaker 1 (25:47):
We're gonna have a.
Speaker 2 (25:48):
Little Max and Daddy day. Today mommy's at the SC
game with her daddy, so we're hanging out. I know
he's nine, No, it's I didn't know he was all floor.
I thought you were talking to the screen because I can't.
Speaker 1 (26:03):
See you think I'm not there yet. I'm not there yet.
Speaker 5 (26:08):
I didn't know my little boys right.
Speaker 1 (26:09):
There ain't a cute.
Speaker 3 (26:11):
He's so cute.
Speaker 7 (26:14):
Hello, I thought you were losing It's the weirdest thing.
Speaker 1 (26:18):
In the world.
Speaker 2 (26:18):
I don't know where that comes from evolutionarily, but I
want to eat him.
Speaker 1 (26:22):
Yeah you but yeah, he'll be nine tomorrow.
Speaker 2 (26:28):
And I was talking about during the that's the voice
of Tiffany Hums by the way, but talking about American
Vision Windows because they still play a television spot that
I'm in with Tracy and Max and you see them
walking down in our backyard, down the steps of the
(26:48):
deck and.
Speaker 1 (26:51):
He's in our arms. He's probably not even two.
Speaker 2 (26:54):
Oh wow, and I'm like, oh my god, he's going
to turn nine, and how quickly. I mean, they done
so much work for us at the house. Like it
when I say, hey, we use them, it's like.
Speaker 5 (27:05):
Said, since the tiniest of baby.
Speaker 3 (27:08):
Does he know he's famous? Max?
Speaker 2 (27:10):
Oh yeah, he's He gave a shout out on the
show today.
Speaker 1 (27:14):
He yelled six.
Speaker 2 (27:17):
Boy. Yeah, So he got that out of his system.
He's actually been very good, but I think he learned
a lot. When Daddy does the show from home, he
runs in and out, it doesn't time doesn't matter, but
three hours sitting here.
Speaker 1 (27:31):
Behind me is in real time.
Speaker 3 (27:34):
It is. Yeah, it's a lot.
Speaker 1 (27:36):
So he's been very very good today.
Speaker 3 (27:39):
So good. I didn't even know he was on the floor.
Speaker 2 (27:41):
Yeah, well, he and I are going to go out,
maybe do some shopping and have some fun time. Then
get some cocoa when we get home and relax, light
of fire and perfect, watch some anime.
Speaker 1 (27:53):
It's my guess.
Speaker 3 (27:54):
Good. Yeah, good, that's a good Saturday night.
Speaker 2 (27:57):
I'll take it anytime with him, fun time. So what's
coming up?
Speaker 7 (28:01):
Tiffany Hobb talking about good Saturday nights. We're going to
get into the rise in car, theffs at lax in
the garage.
Speaker 5 (28:09):
Why deal with that?
Speaker 7 (28:10):
Yeah, there's a there's a reason behind. It has to
do with a specific kind of starter system. Yeah, that
many people do have and they don't know just how
vulnerable they are. So we'll get into the story and
also how to kind of keep your car safe should
you fall within this class of targeted vehicles. We're going
to talk about something called a hostility color palette. Hostility
(28:34):
color palette. Yeah, if you think that people are only
arguing at your home during the holidays over politics or
because someone insulted someone else, No, actually they might be
a little tense and frustrated because of paint. So we'll
talk about what a hostility color palette is in regards
to the color of the paint of your interior.
Speaker 1 (28:56):
It's funny.
Speaker 2 (28:56):
I've actually done studies and color theory and life, but
it's a lot of restaurants have to think about all
these things. Yes, because colors do bring out different emotions and.
Speaker 3 (29:09):
Oh do they?
Speaker 7 (29:10):
So I love that topic. That's gonna be fun. We're
gonna talk about when people park in front of your home.
Is there a time limit for that? Because this is
the season.
Speaker 2 (29:19):
Okay, I'm sorry. That's a suburbia problem. When you the minute,
I will say, it's the funniest thing. People in suburbia
are like, that's my property from the hot Yeah, but
you move anywhere outside of those areas and it's like.
Speaker 3 (29:36):
What yeah, fair game.
Speaker 1 (29:37):
Yeah, there are you joking?
Speaker 2 (29:40):
You know.
Speaker 1 (29:41):
It's like people going there's stores down the street that
I'm going to.
Speaker 2 (29:45):
It's not like that when you're in a you know,
full on you know, I grew up in a cul
de sac where someone parked in front of you. You
you know, yeah, you brought out your guns, right because
that's your property's hut. So we're going to talk about that.
It's gonna be a fun little story.
Speaker 7 (29:58):
We have a guest at six o'clock, our Chacolier, and
she is a tech expert. She's going to get into
cyber Monday, some of the biggest deals that were trending
for Black Friday, which was just yesterday and through this weekend,
and also some gifts to look forward to in the
holiday season, and some cyber security tips to make sure
that we are all kept safe. A big fun show, indeed,
(30:21):
a lot going on.
Speaker 2 (30:22):
Yeah, there's I have a quick question before we go
to the top of the hour. Did either of view
during Thanksgiving have any political talk?
Speaker 7 (30:35):
There was a tinge in relation to the cost of
food in preparation, but we steered it away because there.
Speaker 1 (30:44):
Was none and we had almost forty people there. Yeah,
and I talked to a bunch of people.
Speaker 2 (30:50):
They said, no, I don't remember anything, so I was
I was just curious, very unscientific poll. If people are
just getting tired and bored the tea, Yeah, they're fatigued.
There's so much more to talk about other than that.
Speaker 7 (31:03):
Which is why tonight's show is going to be a
little less focused on politics and more about the holiday
season and some of the things that we navigate during
this time.
Speaker 2 (31:12):
We even had Ukrainian refugees at our Thanksgiving. Wow that
we have in our family, a part of our extended family.
Speaker 3 (31:23):
Nothing. No, people, you know, they're just over it.
Speaker 7 (31:26):
They just want to enjoy the time, keep it peaceful,
go home.
Speaker 1 (31:30):
Yeah, that's it.
Speaker 2 (31:30):
And it made for really nice, like I don't want
it to end. Yeah, yeah, type experience. You're just hanging out,
seeing people and having some good eats.
Speaker 7 (31:40):
That seems to be the consensus amongst my friends as well.
Just a really joyous gathering.
Speaker 2 (31:45):
What was your favorite thing this this Thanksgiving?
Speaker 7 (31:49):
Oh, man, I had a really good cornish hen. I
had great vegan macaroni and cheek.
Speaker 1 (31:55):
Oh, there's some. I've had some really good vegan mac
and cheese.
Speaker 4 (31:59):
Oh.
Speaker 7 (31:59):
My cousin is amazing. She's a physicist or a chemist
in the kitchen, and it's incredible. That's my favorite. I
ask for it every year. She says it's really expensive, but.
Speaker 2 (32:09):
You know, you know why, nutritional yeast. Yeah, it tastes
like cheese, but it's expensive and that's what makes it cheesy.
Speaker 7 (32:18):
Yeah, and different types of nutritional yeast apparently to give
it a try, or quad cheese flavors.
Speaker 3 (32:24):
She's fancy bougie.
Speaker 1 (32:26):
Wow, I like it. What a boogie Vegan? What about you, Kayla?
Speaker 8 (32:29):
Oh, my cousin is the best cook in the world.
Her deviled eggs are to die for. And then she
made this amazing sweet potato cheesecake that I ate for breakfast, lunch.
Speaker 3 (32:40):
Hand dinner.
Speaker 1 (32:41):
You guys have both heard me.
Speaker 5 (32:43):
It was so good.
Speaker 1 (32:43):
What if I just hit me?
Speaker 2 (32:45):
I did not have any deviled eggs. I wonder if
they were there. It was such a spread my brother
Daniel and his wife Ginger, just insane for that many people,
Buffet style. Everything was piping hot and not like sitting
under a lamp or It was just it was perfect.
The smoke turkey was great.
Speaker 1 (33:05):
Do you yeah? They sent me home.
Speaker 2 (33:07):
They had these little it was cute. They had these
little packages already ready to go. Oh they're smart, and
they put it all together and then they put your
name on it and you went home.
Speaker 3 (33:15):
They glut. That is class.
Speaker 1 (33:18):
It was like what you know? What?
Speaker 5 (33:19):
Uh?
Speaker 1 (33:20):
What do you want us to lean on?
Speaker 2 (33:21):
And they put that in there and then it was like,
we have tons of pie. What flavor do you want?
Speaker 1 (33:28):
What's that?
Speaker 3 (33:29):
Capricorns?
Speaker 7 (33:30):
Both of them, all of them, all the organizers Danuary birthdaysber.
Speaker 1 (33:34):
No, No, IM's a Capricorn, but.
Speaker 3 (33:36):
I it's very Capricorn tree.
Speaker 2 (33:38):
Yeah, everything organized very much like my mom like that Virgo.
Speaker 1 (33:41):
Yeah, No, Daniel's March and I'm trying to think.
Speaker 3 (33:44):
Ginger PCEs are the best. Yeah, that makes sense.
Speaker 2 (33:47):
They kind of go with the f My wife's a pisces,
my dad was. You know, none of that means anything
to me.
Speaker 1 (33:53):
You know why.
Speaker 2 (33:54):
It's because that that that that big pink gray stuff
in between my ears.
Speaker 3 (33:59):
Yeah, okay, your brain.
Speaker 1 (34:02):
Look at that. I'll have brain for five hundred Alex Science.
That's guy Ins. Oh my god, you made it worse.
Speaker 2 (34:15):
Okay, I'll stick around for Tiffany Hobbs coming up. Don't
forget pasta thought is on Giving Tuesday, that's the big
day on the second coming up. I know Tiffany will
tell you more about that. So go no where. This
is KFI and KOSTHD to Los Angeles, Orange County.
Speaker 1 (34:34):
You've been listening to the Fork Report.
Speaker 2 (34:36):
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kf I EM six forty, the four
Report on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let me teach you had it.
Speaker 1 (00:24):
Let me teach you had it, Condam, Marron Nathan, Let
me teach you had it. It's a a colinarytion. Let
me teach you.
Speaker 3 (00:40):
Let me teach you out.
Speaker 2 (00:42):
KFI AM six forty live everywhere on the iHeartRadio app. Hey, everybody,
it's the four Report, all Things Food, beverage and beyond.
I am your friendly neighborhood four reporter Neil Savedra. How
do you do? Happy Saturday to you. It's a beautiful
day today. Possibility of rain maybe on Wednesday or so,
but things have been really, really lovely after that last storm.
(01:05):
I hope you're enjoying the day because we get together
here every single Saturday for three hours just to celebrate food,
the people that make it, the culture behind it, of course,
cooking at home, going out to eat, and celebrating food
every chance you get. I want to remind you the
fifteenth annual KFI Pastathon is here and you can donate
(01:26):
at any time at KFIAM six forty dot com slash Pastathon.
Now you can donate different ways. You can just straight
donate there at the website. You can also donate at
places like Wild Fork Foods a location near you. There's
eleven locations here in southern California. When you go in,
(01:48):
just say KFI Pastathon at checkout. Fifteen percent off your
purchase will be donated to the KFI Pastathon. That's huge,
smart and final. You can donate any amount at any
store in Californi, Arizona, and Nevada until the seventh of December,
Wendy's any so col Wendy's location through the seventh of
December as well, including if you give five dollars or more,
(02:12):
they'll give you a coupon book for free food. I
mean it's worth more than the five bucks you're donating.
And also don't forget that Handle and I are doing
a special auction item that you can bid on.
Speaker 1 (02:24):
It is a.
Speaker 2 (02:25):
Backyard barbecue while I will be broadcasting live on a Saturday,
I think in March at Bill Handel's home and you
can get an invite if you're the highest bidder for
you plus one and we'll have food catered from Anaheim
White House, including some pitmasters and some chefs making food.
(02:47):
There really a once in a lifetime thing. When's last
time Handle invited anybody he liked, let alone a perfect
stranger to his home. So very cool opportunity. You can
do that at kfim six forty dot com pastathon as well.
Speaker 1 (03:01):
Well.
Speaker 2 (03:01):
This chef has I've not seen for some time, and
he hasn't been on the show for a while. But
we're gonna catch up with Francisco Zimone. How are you,
my friend. It's nice to see you, Hi, Neil, it's
been a minute, you know, and it's good to see
you as well. You know, you leave a great impression
because you have this wonderful passion for food and the
(03:25):
restaurant industry and hospitality. And you're quintessentially the type of
person I think about when I think of a good
restaurant tour because of that passion.
Speaker 4 (03:36):
So it's really nice to see you. I mean, it's
really an honor, what an introduction. I feel extremely happy
to have made such impression on you. Oh yes, you know,
for me, it's you know, Italians are very simple.
Speaker 5 (03:54):
You know, we when.
Speaker 4 (03:55):
We go to dinner lunch and we just sit down
and we're enjoying food and a few minutes later bite
that has changed our life. We start talking about what
we're having the day after. Oh, yes, so that's all
we live for. We live for food.
Speaker 5 (04:14):
So and it's.
Speaker 4 (04:15):
Easy because you know, in US you have this big
thing about family, and in the town like Los Angeles,
it's not that easy to you know, it's different from
New York. Well, you walk around, you meet people. Here,
you go, you get in your car, you go from
point A to point B. You call people to make appointments,
(04:36):
and then you meet them at the Russians. So restaurants
are really a place that has become an extension of
your house.
Speaker 5 (04:42):
And I leave it exactly like that.
Speaker 2 (04:45):
Yeah, and it shows, you know. It's funny. We were
in March. We were in Italy and when it went
to visit some friends outside of Milan, and it was
the first time we had been in their home and
had food with them, and they cooked for us. We've
(05:05):
been to restaurants together. They come visit us here, we
visit them there, and it was that really big. They're like,
I can't believe we're all together having a meal in
our home. And it does. It's a power. There's something
so connective about food. We're you know, we're gonna take
some news right here, we come back, let's talk about
(05:27):
what you're doing now, exciting news, what you've got going on,
and how the restaurants are doing and all of that.
Speaker 1 (05:33):
When we return. Go nowhere, you're.
Speaker 6 (05:36):
Listening to The Fork Report with Nil Savedra on demand
from KFI Am six forty.
Speaker 2 (05:43):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. I'm your well fed host, Neil Savadra.
Speaker 1 (05:48):
How do you do?
Speaker 2 (05:49):
Just catching up with Chef Francisco zimon A many restaurants now.
You came originally brought your world famous pizza to Los Angeles,
to Hollywood, and you keep growing with new locations. So
bring us up to speed with your different properties now
(06:12):
and your most recent one.
Speaker 5 (06:17):
At the hotel. Yes, so okay.
Speaker 4 (06:20):
So after the first ressent in Hollywood in twenty nineteen,
then we opened in Santa Barbara and New York and
Long Beach on Belmont Shore, we made a few antiqua
peteria and then last year twenty twenty four, at the
end of twenty four, I opened the first osteria on
(06:43):
Beverly Boulevard. Beverly and Sweezer called Florenzo Stadium and Piano Bar,
so you can listen to.
Speaker 5 (06:49):
Live jazz music while leading.
Speaker 4 (06:51):
Great atmosphere, wonderful for the meatballs that I just brought
to you. And then we opened a small one because
we wanted to try a different kind of scenario where like,
you know, more forty fifty seats so you can grab
and go, just sit down quaint like a little apartment.
Speaker 5 (07:12):
You know.
Speaker 4 (07:13):
My restaurants are all pretty big, and just to see
how things are. But of course this year for Los
Angeles has been so difficult, so we're keeping it as
a family. We're keeping it very tight, and we're expecting
to open another Florence so steady a downtown in the
Hotel Figaroa, which is right across from the Crypto Arena
(07:36):
and the great location, super brand new hotel, one hundred
years old hotel that has been renovated six years ago.
Speaker 5 (07:43):
And I got to.
Speaker 4 (07:45):
Become the operator for hotel, and we're launching a Florence
by the water right above the pool. And then we're
looking at the Japanese my first Japanese restaurant.
Speaker 1 (07:57):
Wow.
Speaker 5 (07:57):
Obviously I'm not the check.
Speaker 2 (08:00):
But that's exciting to oversee that kind of thing with
the different cultures and insights there. That's got to be
fun as someone who loves to cook to see how that,
you know, bringing something new there.
Speaker 4 (08:11):
The idea, I mean Italians and Japanese from you know,
Nepolitans like us. We love crudeo, we love Los Angeles.
He's a town where flavors are really so good, from
Korea to absolutely every kind of cuisine, and I think
the Japanese one has always had a pretty big in
(08:31):
flux on me, and I've always felt like them. I
spent all this money for sushi. I she don't want.
That makes it a little bit easier.
Speaker 1 (08:43):
Best passion is I want this.
Speaker 4 (08:46):
I can go once a week, twice a week and
get a discount.
Speaker 1 (08:50):
And you know that is the best reason above it.
Speaker 5 (08:53):
Oh my god, how about you.
Speaker 2 (08:56):
We're talking about your meatballs. What makes a great meatball?
Because that that that is something that is simple.
Speaker 1 (09:04):
Not easy. You know, they're easy not so I don't know.
Speaker 4 (09:06):
You know that that's having very interesting because the one
that we brought to, the one that we do at
Florence are without tomato sauce.
Speaker 5 (09:15):
So this is a big deal.
Speaker 4 (09:17):
So normally kids don't like meat bowls and a tomato sauce.
I didn't, so I wanted my mom to always make
me meat bowls with just grated cheese, fried, fried, and
then and then in the other that's.
Speaker 1 (09:31):
Where that comes.
Speaker 5 (09:32):
So it looks like a burger, but it's around okay.
Speaker 4 (09:35):
And and what we did is we do it with
a wagyu meat so you can taste it.
Speaker 5 (09:43):
There's no tomato sauce.
Speaker 4 (09:45):
And we add mozzarellagiano charlottes and a little bit of
salt and pepper extravaginally oil. We fry them, then we
put it in the oven to get to get the
oil out, and then it gets served the medium. Well,
(10:08):
so tiny little bit uncooked. Tiny damn, it's so good.
Speaker 2 (10:14):
I bet you people just drove off the road listening
to you describe that.
Speaker 1 (10:18):
That is just an insane you.
Speaker 4 (10:20):
Know, it's like imagine what imagine if you have you know,
like it's a meatball, is a one bite two bites
or if if you want right and you know, it's
this got the sapidity of a burger, but it's got
all these flavors of.
Speaker 5 (10:35):
The cheese that we put inside.
Speaker 4 (10:37):
I'm telling you, if you go on Google and say
Florence osteria. The first thing that comes after that is
Florenzo Stadia meatballs.
Speaker 5 (10:49):
It's just like good, that's the bit.
Speaker 1 (10:51):
That's the thing when you make, when you make.
Speaker 2 (10:55):
Food for yourself, the passion yourself first. It's going to
translate to people because the look on your face, Yeah,
talking about that, you know, it's like you in describing it,
is there gonna be people that want to go there
to get the meat.
Speaker 4 (11:11):
I'm gonna tell you a couple of things that you're
gonna flip. It's gonna be so cool. Right, so you
know that we never put tomato sauce next to the calamie, right,
Americans love to put their calamari into a spicy tomato sauce.
Speaker 5 (11:27):
We only put a lemon two reasons.
Speaker 4 (11:31):
The first reason is because it's fish with lemon is amazing.
But even before that, the lemon is put there so
that you can actually see the difference in color from
the fried and the lemon. If what you're frying and
what you're eating is dark at oil has not been cleaned,
(11:54):
you should never eat any calamira. And if anything that
is fried that is not Now, if you get meat balls,
in a restaurant tomato meatbots. They're being cooked a long
time before, and if you don't need it, we'll put
it in the fridge and then tomorrow we'll warm it
(12:17):
up again. And then if you don't need it, we'll
put it in the fridge and then we'll warm it
up again.
Speaker 5 (12:22):
When we do the meatballs of Florence, they're done, damn moment.
Speaker 4 (12:27):
If you go to a Russian then you want a lasagna,
don't take it. If you want to go to a
Russian to get an egg plant permegena, do not get it.
When you see something that is cut in a square
that basically means has been done in a big pan,
then whatever is salt, you sell it and use it.
(12:47):
Whatever is no salt goes in the fridge. We warm
it up. Tomorrow, we warm it up again. So you
want to have fresh food. And that's what I do.
That's why I love what I do is because there's
so many restaurants. You got so much choice. You know,
My choice is that I have a four year old child.
I heats there every night and I want to make
(13:10):
sure it's frey. You know, it's our life.
Speaker 1 (13:15):
Chef.
Speaker 2 (13:16):
Where can people find out what you're doing, and to
get their hands on that fresh, fresh food.
Speaker 4 (13:23):
I mean they can come and eat and times they want,
and they can just say that they hurt you the exactly.
But you know, of course we have all the social
media possible. We're doing Christmas Eve, we're doing a New
Year's Eve party, and we're just really taking it easy.
We want people to fill no stress, there's no hour
(13:46):
and a half, just coming and gout.
Speaker 1 (13:49):
Wow, so much going on.
Speaker 2 (13:50):
You can find out more Francesco Zimone on Instagram and
of course so I'm looking. These are all for your
different plate places for but for Florenceosaria dot com. You
can find out more there and see those gorgeous meatballs
for yourself. But we should try and now that's what
(14:13):
I want, now, more meatballs.
Speaker 1 (14:17):
Good to see you, my friends.
Speaker 2 (14:18):
You always bring this great energy about you and your
passion for food. And who doesn't love an Italian accent
to boot.
Speaker 4 (14:27):
I mean I loved your voice when walking in was
like okay, guy, well why he does his.
Speaker 2 (14:33):
Job, thank you, But it's attached to this face. Your
voice is attached to that face. Look at that man.
Speaker 4 (14:38):
Let's take we will poor people be next to you
thank you so much for good to see.
Speaker 1 (14:45):
You in the In the new year.
Speaker 2 (14:46):
Let's get together again and talk about some more about
the food in the restaurant.
Speaker 4 (14:51):
I would really I'd love to have you guys that
we you know, we're gonna launch the new restaurant at
the figure out I in February.
Speaker 1 (14:57):
Well, let's have you back.
Speaker 2 (14:59):
Let's make stick hook that up with Kaylin and we'll
have you back to talk about the launch of that.
Speaker 5 (15:04):
I'll be great. Thank you so much.
Speaker 2 (15:06):
Nice to see you, my friend. Happy holidays. It is
the Fork Report. I'm Neil Savedra.
Speaker 6 (15:10):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (15:17):
Hey everybody, it's the Fork Report, all things food, beverage
and beyond.
Speaker 1 (15:21):
I am your well fed host, Neil Savedra. How do
you do.
Speaker 2 (15:26):
Happy to be with you today at gorgeous Saturday, and
the holidays are here.
Speaker 1 (15:31):
Even had a fire in the fireplace last night. Look
at that. We had some hot chocolate.
Speaker 2 (15:37):
Oh yeah, we talked about hot drinks for the holidays
at the top of the show for Technique of the Week.
I invite you to check that out on the podcast.
Replay there at KFIAM six forty dot com look for
the podcast.
Speaker 1 (15:51):
You can find that there.
Speaker 2 (15:53):
Also, I want to remind you that we are eyeballs
deep and Pastathon and you are the star of it.
Make no doubt about it, that you are the star
of the Pastathon.
Speaker 1 (16:07):
And Bruno knows it.
Speaker 2 (16:08):
KFI knows it that our listeners are the most generous
listeners out there, period period. And we hear about you know,
food drives and all these other things that are great
from other radio stations and donations and stuff.
Speaker 1 (16:26):
And each year, you folks.
Speaker 2 (16:29):
Continue to put your hand at the top of the
giving ladder there and we're always blown away. So Chef
Bruno's charity, Katerina's Club, it provides more than twenty five
thousand meals every week the kids in need here in
southern California, and your absolute generosity is the reason why.
Speaker 1 (16:53):
I mean, that's the reality.
Speaker 2 (16:55):
Now, our live broadcast that we do is on Giving Tuesday,
December second, that's this Tuesday, from five am to eight pm.
So that means wake up call with Amy King to
an hour extra of Conway Junior at the Anaheim White
House in Anaheim, and that you can participate and come
(17:20):
watch the live broadcast throughout the day. You can donate
pasta and sauce, but it's just any brand, any variety,
any size.
Speaker 1 (17:31):
Of course.
Speaker 2 (17:32):
You can go to KFI AM six forty dot com
slash Postathon anytime to donate wild Fork foods our friends
there that we just had thanks grilling at. You just
say KFI Pastathon at checkout and fifteen percent of your
purchase will be donated to the KFI Postathon. That's a
(17:52):
really easy way to do it. You know you're already
there buying your food. You just say KFI Pastathon and
they will take fifteen percent of your purchase and donate
it straight to Postathon. Martin Final donate any amount in
the stores in California, in Arizona, in Nevada through the
seventh of December.
Speaker 1 (18:14):
That's a great way. Wendy's.
Speaker 2 (18:16):
You can go to any so cal Wendy's location through
the seventh of December as well and donate and five
dollars or more donation will get you a little coupon
book and it's.
Speaker 1 (18:26):
Really I mean it's worth more than five bucks.
Speaker 2 (18:29):
So that's their way of thanking you for helping these
Southern California kids.
Speaker 1 (18:36):
So we're very very proud of this.
Speaker 2 (18:38):
Also, when you go to KFI AM six forty dot
com slash Pastathon, you can donate by way of an
auction as well. If you want to auction on something
and it's a way of us saying thank you as well.
You got an hour, you can co host with John Cobalt.
You've got a Dodger game with Gary and Shannon.
Speaker 1 (18:59):
You got to your game.
Speaker 2 (19:02):
With Dean Sharp and his lovely wife Tina, a life
coaching meeting with doctor Wendy Walsh. Of course, these great
sandals from Naughty Sandal's Angel, our very own Angel Martinez
makes those. But there's trips to Vegas and exclusive dinner
for eight at the Anaheim White House, exclusive Taylor Swift's stuff,
(19:26):
all kinds of things that you can bid on. Then
you get a little something for yourself, but you also
are donating to a great cause, so very very cool stuff.
You can check out these auctions and certainly find something.
The one that Handle and I are doing, We've paired
together to make an auction like none we've ever done before.
(19:47):
It's a backyard barbecue at Bill's house. Yeah, at Handle's house.
There in Orange County now backyard barbecue. It'll be catered
with some food from Anaheim White House, but also we'll
have some chefs and pitmasters there grilling up some things.
And if you're the high bidder, you will and a friend,
(20:10):
you and a plus one will be able to attend
that private barbecue at Handle's own residence.
Speaker 1 (20:17):
So that means get a ride in.
Speaker 2 (20:19):
The in the elevator there, you can sit in his
depression chair, that's where he sits when he's depressed, because
he's always depressed. You could see the studio that he
broadcasts from, all kinds of stuff. But that'll be a
fun one. I'll be broadcasting live there and so I'll
get to hang out.
Speaker 1 (20:37):
With you as well.
Speaker 2 (20:38):
But you can check those all those options out, and
of course it all goes to Katarina's.
Speaker 1 (20:45):
Club, and that's really the reality of it.
Speaker 2 (20:47):
So go to KFI AM six forty dot com slash Pastathon.
That's kfi AM six forty dot com slash Pastathon.
Speaker 1 (20:58):
All right.
Speaker 2 (20:59):
So the holidays are upon us, and if you were
listening on Thanksgiving this Thursday, I fill in for Handle
every Thanksgiving and it's a real honor and pleasure to
come into your home on the holidays anytime I get
a chance to do that. And we talked about cooking
and baking and all these things. Well, my friend Monica Rodriguez,
(21:20):
councilwoman Monica Rodriguez of the seventh District here in Los Angeles,
she and I have become very close. She is a
fan of food and small business and things that I appreciate,
so we bond over those things as well as good
meals together in the like. She called up surprised me
with a call saying she wanted a quick dessert to make, and.
Speaker 1 (21:46):
I gave her a tip that I give a lot
of people.
Speaker 2 (21:49):
And this is and it's funny because she and I
think a lot alike. And I said, do you have
any puff pastry in the freezer? And she goes, I do,
because puff pastry is one of those things that you
should always have in your freezer. You can go and
you can get different brands. If you go to your
regular grosser, chances are you'll find one or two kinds.
Speaker 1 (22:15):
If you go to if you go to other markets
that have.
Speaker 2 (22:26):
You know, a bunch of different types of ethnic foods
and the like, you can find more.
Speaker 1 (22:33):
Really, it's about what's in your area.
Speaker 2 (22:36):
I'm typing in some things here, but a Super King
is one of my favorites.
Speaker 1 (22:44):
Now.
Speaker 2 (22:44):
Super King is a great market. They're not everywhere. I
think they have like seven locations or something.
Speaker 1 (22:49):
But if you have a.
Speaker 2 (22:50):
Super King in your area, you're in luck because they
probably have at least a dozen of the puff pastries there.
Speaker 1 (23:00):
They also have like an.
Speaker 2 (23:01):
Entire an entire aisle of just rice, I mean, fantastic place,
great spices, great prices on liquor as well, and different
kinds of cuts of meat.
Speaker 1 (23:14):
A big fan of Super King.
Speaker 2 (23:16):
Well, if you go into a Super King, you can
find a bunch of different types of a puff pastry.
But having it on hand is good because in a
pinch you can make fantastic savory foods and sweet.
Speaker 1 (23:29):
Foods in a pinch.
Speaker 2 (23:30):
So the advice I give to you now for the holidays,
because people might stop by, you know, unannounced, or call
and say, hey, i'd let come over and drop something
off whatever it is. Having this in a pinch is
great because there's all kinds of things you can do
with it. You can put cut it into squares, put
it on the back, spray the back of a muffin
(23:54):
tray or a cupcake tray, and then you push them
onto the back and it will make these little puff
paste street bowls that you could put fruit and whipped
cream in. Also, you could make hand pies with them
that are great. So that's the advice I gave to
my friend Monica. I said, if you have apples, chop
some apples up, skin them, chop them up, put them
(24:14):
in uh sawtey pan with some butter, with some cinnamon,
with some brown sugar, and just saute them in there.
A little bit of vanilla in there as well, a
tiny bit of salt, and you just throw those into
puff pastry and bake them off. Clothes them, bake them off,
(24:35):
and these little handpie easy peasy, lemon squeezing.
Speaker 1 (24:38):
Right.
Speaker 2 (24:39):
Kayla just walked in and her eyes rolled back in
her head as she was done that. And it's not hard.
But you keep puff puff pastry on hand. You could
put meat, all kinds of things in it for savory stuff.
It's just one of those things. So every year around
the holidays, I remind people have puff pastry in your freezer.
Easy to do, and you can do just about and
(25:02):
fill it with some jam or just like it just
is so versatile that it's key to have it on
hand during these times. All right, stick around, more to come.
You've got Tiffany coming up. Is she gonna cross with us?
She's gonna come hang out. So Tiffany Hobbs coming up.
Go nowhere.
Speaker 1 (25:22):
It's the Fork Report of Neil Savedra.
Speaker 6 (25:24):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (25:31):
Hey, look at this. The holidays are here. We're sliding
into the end of the month. Tomorrow. My boy Max
is here with me, My handsome boy Max. He's got
his face in a video game. We lose him so young,
he's gonna be nine tomorrow.
Speaker 1 (25:47):
We're gonna have a.
Speaker 2 (25:48):
Little Max and Daddy day. Today mommy's at the SC
game with her daddy, so we're hanging out. I know
he's nine, No, it's I didn't know he was all floor.
I thought you were talking to the screen because I can't.
Speaker 1 (26:03):
See you think I'm not there yet. I'm not there yet.
Speaker 5 (26:08):
I didn't know my little boys right.
Speaker 1 (26:09):
There ain't a cute.
Speaker 3 (26:11):
He's so cute.
Speaker 7 (26:14):
Hello, I thought you were losing It's the weirdest thing.
Speaker 1 (26:18):
In the world.
Speaker 2 (26:18):
I don't know where that comes from evolutionarily, but I
want to eat him.
Speaker 1 (26:22):
Yeah you but yeah, he'll be nine tomorrow.
Speaker 2 (26:28):
And I was talking about during the that's the voice
of Tiffany Hums by the way, but talking about American
Vision Windows because they still play a television spot that
I'm in with Tracy and Max and you see them
walking down in our backyard, down the steps of the
(26:48):
deck and.
Speaker 1 (26:51):
He's in our arms. He's probably not even two.
Speaker 2 (26:54):
Oh wow, and I'm like, oh my god, he's going
to turn nine, and how quickly. I mean, they done
so much work for us at the house. Like it
when I say, hey, we use them, it's like.
Speaker 5 (27:05):
Said, since the tiniest of baby.
Speaker 3 (27:08):
Does he know he's famous? Max?
Speaker 2 (27:10):
Oh yeah, he's He gave a shout out on the
show today.
Speaker 1 (27:14):
He yelled six.
Speaker 2 (27:17):
Boy. Yeah, So he got that out of his system.
He's actually been very good, but I think he learned
a lot. When Daddy does the show from home, he
runs in and out, it doesn't time doesn't matter, but
three hours sitting here.
Speaker 1 (27:31):
Behind me is in real time.
Speaker 3 (27:34):
It is. Yeah, it's a lot.
Speaker 1 (27:36):
So he's been very very good today.
Speaker 3 (27:39):
So good. I didn't even know he was on the floor.
Speaker 2 (27:41):
Yeah, well, he and I are going to go out,
maybe do some shopping and have some fun time. Then
get some cocoa when we get home and relax, light
of fire and perfect, watch some anime.
Speaker 1 (27:53):
It's my guess.
Speaker 3 (27:54):
Good. Yeah, good, that's a good Saturday night.
Speaker 2 (27:57):
I'll take it anytime with him, fun time. So what's
coming up?
Speaker 7 (28:01):
Tiffany Hobb talking about good Saturday nights. We're going to
get into the rise in car, theffs at lax in
the garage.
Speaker 5 (28:09):
Why deal with that?
Speaker 7 (28:10):
Yeah, there's a there's a reason behind. It has to
do with a specific kind of starter system. Yeah, that
many people do have and they don't know just how
vulnerable they are. So we'll get into the story and
also how to kind of keep your car safe should
you fall within this class of targeted vehicles. We're going
to talk about something called a hostility color palette. Hostility
(28:34):
color palette. Yeah, if you think that people are only
arguing at your home during the holidays over politics or
because someone insulted someone else, No, actually they might be
a little tense and frustrated because of paint. So we'll
talk about what a hostility color palette is in regards
to the color of the paint of your interior.
Speaker 1 (28:56):
It's funny.
Speaker 2 (28:56):
I've actually done studies and color theory and life, but
it's a lot of restaurants have to think about all
these things. Yes, because colors do bring out different emotions and.
Speaker 3 (29:09):
Oh do they?
Speaker 7 (29:10):
So I love that topic. That's gonna be fun. We're
gonna talk about when people park in front of your home.
Is there a time limit for that? Because this is
the season.
Speaker 2 (29:19):
Okay, I'm sorry. That's a suburbia problem. When you the minute,
I will say, it's the funniest thing. People in suburbia
are like, that's my property from the hot Yeah, but
you move anywhere outside of those areas and it's like.
Speaker 3 (29:36):
What yeah, fair game.
Speaker 1 (29:37):
Yeah, there are you joking?
Speaker 2 (29:40):
You know.
Speaker 1 (29:41):
It's like people going there's stores down the street that
I'm going to.
Speaker 2 (29:45):
It's not like that when you're in a you know,
full on you know, I grew up in a cul
de sac where someone parked in front of you. You
you know, yeah, you brought out your guns, right because
that's your property's hut. So we're going to talk about that.
It's gonna be a fun little story.
Speaker 7 (29:58):
We have a guest at six o'clock, our Chacolier, and
she is a tech expert. She's going to get into
cyber Monday, some of the biggest deals that were trending
for Black Friday, which was just yesterday and through this weekend,
and also some gifts to look forward to in the
holiday season, and some cyber security tips to make sure
that we are all kept safe. A big fun show, indeed,
(30:21):
a lot going on.
Speaker 2 (30:22):
Yeah, there's I have a quick question before we go
to the top of the hour. Did either of view
during Thanksgiving have any political talk?
Speaker 7 (30:35):
There was a tinge in relation to the cost of
food in preparation, but we steered it away because there.
Speaker 1 (30:44):
Was none and we had almost forty people there. Yeah,
and I talked to a bunch of people.
Speaker 2 (30:50):
They said, no, I don't remember anything, so I was
I was just curious, very unscientific poll. If people are
just getting tired and bored the tea, Yeah, they're fatigued.
There's so much more to talk about other than that.
Speaker 7 (31:03):
Which is why tonight's show is going to be a
little less focused on politics and more about the holiday
season and some of the things that we navigate during
this time.
Speaker 2 (31:12):
We even had Ukrainian refugees at our Thanksgiving. Wow that
we have in our family, a part of our extended family.
Speaker 3 (31:23):
Nothing. No, people, you know, they're just over it.
Speaker 7 (31:26):
They just want to enjoy the time, keep it peaceful,
go home.
Speaker 1 (31:30):
Yeah, that's it.
Speaker 2 (31:30):
And it made for really nice, like I don't want
it to end. Yeah, yeah, type experience. You're just hanging out,
seeing people and having some good eats.
Speaker 7 (31:40):
That seems to be the consensus amongst my friends as well.
Just a really joyous gathering.
Speaker 2 (31:45):
What was your favorite thing this this Thanksgiving?
Speaker 7 (31:49):
Oh, man, I had a really good cornish hen. I
had great vegan macaroni and cheek.
Speaker 1 (31:55):
Oh, there's some. I've had some really good vegan mac
and cheese.
Speaker 4 (31:59):
Oh.
Speaker 7 (31:59):
My cousin is amazing. She's a physicist or a chemist
in the kitchen, and it's incredible. That's my favorite. I
ask for it every year. She says it's really expensive, but.
Speaker 2 (32:09):
You know, you know why, nutritional yeast. Yeah, it tastes
like cheese, but it's expensive and that's what makes it cheesy.
Speaker 7 (32:18):
Yeah, and different types of nutritional yeast apparently to give
it a try, or quad cheese flavors.
Speaker 3 (32:24):
She's fancy bougie.
Speaker 1 (32:26):
Wow, I like it. What a boogie Vegan? What about you, Kayla?
Speaker 8 (32:29):
Oh, my cousin is the best cook in the world.
Her deviled eggs are to die for. And then she
made this amazing sweet potato cheesecake that I ate for breakfast, lunch.
Speaker 3 (32:40):
Hand dinner.
Speaker 1 (32:41):
You guys have both heard me.
Speaker 5 (32:43):
It was so good.
Speaker 1 (32:43):
What if I just hit me?
Speaker 2 (32:45):
I did not have any deviled eggs. I wonder if
they were there. It was such a spread my brother
Daniel and his wife Ginger, just insane for that many people,
Buffet style. Everything was piping hot and not like sitting
under a lamp or It was just it was perfect.
The smoke turkey was great.
Speaker 1 (33:05):
Do you yeah? They sent me home.
Speaker 2 (33:07):
They had these little it was cute. They had these
little packages already ready to go. Oh they're smart, and
they put it all together and then they put your
name on it and you went home.
Speaker 3 (33:15):
They glut. That is class.
Speaker 1 (33:18):
It was like what you know? What?
Speaker 5 (33:19):
Uh?
Speaker 1 (33:20):
What do you want us to lean on?
Speaker 2 (33:21):
And they put that in there and then it was like,
we have tons of pie. What flavor do you want?
Speaker 1 (33:28):
What's that?
Speaker 3 (33:29):
Capricorns?
Speaker 7 (33:30):
Both of them, all of them, all the organizers Danuary birthdaysber.
Speaker 1 (33:34):
No, No, IM's a Capricorn, but.
Speaker 3 (33:36):
I it's very Capricorn tree.
Speaker 2 (33:38):
Yeah, everything organized very much like my mom like that Virgo.
Speaker 1 (33:41):
Yeah, No, Daniel's March and I'm trying to think.
Speaker 3 (33:44):
Ginger PCEs are the best. Yeah, that makes sense.
Speaker 2 (33:47):
They kind of go with the f My wife's a pisces,
my dad was. You know, none of that means anything
to me.
Speaker 1 (33:53):
You know why.
Speaker 2 (33:54):
It's because that that that that big pink gray stuff
in between my ears.
Speaker 3 (33:59):
Yeah, okay, your brain.
Speaker 1 (34:02):
Look at that. I'll have brain for five hundred Alex Science.
That's guy Ins. Oh my god, you made it worse.
Speaker 2 (34:15):
Okay, I'll stick around for Tiffany Hobbs coming up. Don't
forget pasta thought is on Giving Tuesday, that's the big
day on the second coming up. I know Tiffany will
tell you more about that. So go no where. This
is KFI and KOSTHD to Los Angeles, Orange County.
Speaker 1 (34:34):
You've been listening to the Fork Report.
Speaker 2 (34:36):
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app
The Fork Report w Neil Saavedra News
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