Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Sevedra. You're listening to kfi EM six
forty the Fore Report on demand on the iHeartRadio app.
This is the Fore Report, where we celebrate food, you know, beverages,
eating out, cooking at home. Reminding you that the very
word companion, the root of it pan means bread. It
(00:23):
means to break bread with somebody. And we're talking with
people affected by the fires in January, not just ones
that lost their homes that we are praying for, but
because it's a food show, to those that either lost
businesses or are finding didn't lose the structure, but are
finding it hard to stay afloat when everybody's scattered everywhere
(00:47):
because they can't be at home. Right now, we're talking
with Teddy Seraphine Leonard. She's the owner of Real Inn.
You must know it there in Malibu, seeing it as
you drive the coast, which we are blessed in incredibly
lucky to have here in southern California. It's the only
thing worth the taxes, let's be honest. And I wanted
her to talk a little bit more about the reel
(01:08):
in because this is and has been an important part
of the food scene and the comfort that food brings
to southern California. Keep in mind you can find out
more at reel in Malibu r e e l in
Malibu dot com. There's a link there for a GoFundMe
(01:28):
page that goes directly to the workers that have been
working there for a long time. You said some like
thirty years.
Speaker 2 (01:36):
Yes. In fact, two of the employees were there when
my husband got the restaurant thirty seven years ago.
Speaker 3 (01:42):
Wow.
Speaker 2 (01:43):
And so they've been there longer than he has, and
they're all sort of married to each other, and it's
just it's kind of a unique story and that it
is family.
Speaker 1 (01:55):
So you were telling one of the things that stood
out that was very sweet to me, Teddy. You were
talking about how, you know, the famous, the rich, we're
standing next to surfers and you know, politicians and whatever,
and food is the equalizer in that. I love that,
you know, it's not a fancy place, but equalized everyone.
Speaker 2 (02:18):
Oh, it really did. And it was funny because we
would also get people that were going to you know,
large galas and Malibu and they'd say, oh, we're stopping
here to eat first, because they just you know, have
these little finger things at the gatherings and we want
we want a plate full of food, and our crew
we would have to kind of say, guys, you don't
want to keep throwing food away. They would overheat people's
(02:42):
plates like they were at their own home in Mohaka.
You know, we tried everything this long now, like okay,
two scoops of that and two scoops of that with
this particular spoof. None of it worked. They just did
it like it was their mother trying to fatten them up.
Oh my gosh, it was hilarious. Yeah, we couldn't. That
(03:02):
was one thing. And just everything was fresh. Everything was
made on site every day. The fish was delivered fresh
every single day, the same fish vendors that were delivering
the Maestros and Novu and the other restaurants, same fish,
not the same price when we solved it, but we
didn't have table claws or waiters or any of that.
(03:24):
But we had really good fresh fish. And they made
up the chipotle sauce, they made up the salsa, they
made up all the spices for the Cajun and they
did that. We were laughing and I said, I'd love
to get the recipes. We talked about doing a cookbook.
And putting the recipes and raise more money for the crew,
and you know, they would grab handfuls of spices and
(03:46):
you can't really quantify that. So I was trying to
find we need if we do a cookbook, we need
to have actual measurements on what you put in. And
that's not how I mean. It was all very It
was very much like I said, a mom and pop place.
People knew us, they knew our crew, our crew knew them,
(04:06):
and everybody felt like they owned it. You know. That
was one thing my husband loved. It's a culture he
set up. This belongs to the community, and you know,
people would walk in and decide with their group, oh
we're going to move these tables over here and move
those chairs over there, and you know, they would do
whatever they wanted to do. They'd bring their dogs out
on the patio on the weekends and it was just
(04:31):
it was lovely to have that kind of culture and
that kind of gathering place for the community. And I
hope even if we don't do it, I hope someone
else does. But our crew has all come back to
us and said, look, we're going to you know, I said,
I want you guys to get jobs because we don't
know how long this is going to take, and I
don't know how much more I can raise on the GoFundMe,
(04:53):
And we've got a wait to see because our income
obviously stopped when the restaurant shur down. And but they
work for some of them, a couple of them. We
have them coming up and doing yard work.
Speaker 3 (05:03):
For us, just to keep people.
Speaker 2 (05:07):
Yeah, yeah, and paying and being able to pay them.
All of our crew was legal. Over the years, we
had helped them get their green cards and their citizenship.
But still they're concerned with what's happening, and I'm concerned
for people with what's happening right now.
Speaker 1 (05:28):
Yeah, we're hearing a lot of that obviously, and that's
been something that has been throughout the food industry for
a long time. And as I said earlier on the show,
if there's people you don't want here because they're bad,
then there should be people that you do want here
because they're good, and you know, and being able to
decide and have a system is the best way and
(05:51):
the reasonable way. Just one more moment here, Heaven forbid.
But you guys deserve your time too. You put in
a lot of love, so you deserve your time too
and are allowed for that, and hopefully someone takes that
legacy with your guidance, What do you want people to
remember or think? What do you I know we right
(06:13):
now go to really in Malibu dot com click the
links of the GoFundMe to help pay for the workers.
It's not going to you and your husband, it's going
to your workers. But what do you want them to
think about when they think about that neon sign of
the you know, the fish jumping and something that we've
seen in Malibu forever? What do you want them to
(06:33):
remember and think.
Speaker 2 (06:34):
About the spirit of Malibu, the community of Malibu, and
to Panga in the Palisades that if you go to
I hopefully still on our Instagram or our website. Many
many people came forward with so many stories that I'd
say the first two days, three actually two weeks after
(06:55):
it burning down, I found myself I can only read
two a day because I would just start crying. I
was so moved by what other people felt they had lost.
I mean, I know what my husband and I lost,
but it was more impactful to us that all these
other the community lost. It was a community loss. And yeah,
(07:17):
so if we get to rebuild. We're hoping our son Jack,
my step son, my husband's son. Jack is in the
food industry. We're trying to convince him to come down
and maybe, you know, take the lead on this because
he does manage restaurants in Seattle. But not sure, not sure.
I mean, I don't know what's happening. And I feel
very badly for the restaurants in Malibu. And if people
(07:40):
your listeners get a chance somehow they get to Malibou,
or that they take the one on one to Malibu
Canyon and go over, there are wonderful restaurants that really
need your patronage right now that are going through such
a hard time. Their businesses are down by like eighty
percent from last year, and ours burned down in a
weird way. We were blessed we had insurance and you know,
(08:02):
otherwise we would be going through our savings like we
did during COVID. And I think that's something that if
people go to the beach, it's lovely, you know, maybe
not in the water, but look at.
Speaker 3 (08:14):
It, look at it, take pictures, don't stip in it.
Speaker 2 (08:19):
Yeah, you know, I'm not The reports are great, but
you know, there's some lovely places like oh see that.
Just these these restaurants really they need they need us
right now. It'd be nice to see people go out
and patronize them.
Speaker 1 (08:33):
Well, it is my job to ring that bell every Saturday,
and I'll continue to do it.
Speaker 3 (08:37):
My friend.
Speaker 1 (08:37):
I appreciate you that you came on and took the time.
I know you've got a lot going on. Please keep
us posted on any changes, and my producer and I
will make sure that everybody knows what's happening. And if
I can say, one last tip is to your steps
on every time it's raining there and it's sunny here, calling,
(08:59):
Oh my gosh, it's it's so beautiful right now. Oh
it's raining. Oh my god, honey, that's so horrible it is.
It's eighty five here right now. Well, oh why.
Speaker 3 (09:09):
Are you coming through your windows? Oh my god, that
sounds horrible and then hilarious.
Speaker 2 (09:14):
Yeah, it's true. Well he grew up here, so he
knows what the weather's like here.
Speaker 3 (09:18):
Yeah, I don't remind him.
Speaker 2 (09:20):
Just god, you're right. Well, thank you so much for that,
and thanks for having me.
Speaker 3 (09:24):
Teddy A.
Speaker 1 (09:25):
Seraphine Leonard, owner of Real In and again you can
find everything out at Real in Malibu dot com, Real
in Malibu dot Com. It's the Fork Report on Neil
Vidra KFI AM six forty heard everywhere on the iHeartRadio app.
Speaker 4 (09:37):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:44):
What a day to day meeting interesting people that, although
they're struggling, have powerful philosophies about what they do in
the food industry. These are people affected by the fires
in January, both in the Palisades and in to Dina
and beyond that were kind of putting together a list.
(10:05):
Even Towala I was connecting with and said, you know,
give us some names, talk around the neighborhood, find out
who's strugglings. We'll keep this going. And Kayla and I
have been very focused and dedicated to making sure you
know about these people that are affected by these things
as well, and we'll keep doing it. But talking to
(10:27):
Rudy from Grasias signor and talking to Teddy from Real
In there in Malibu via the phone to hear her
story thirty seven years ago or husband bought real In.
We've all seen that stuff, telling stories about Beckham going
in there and just I mean, and how it was
(10:49):
an equalizer. You know, everybody who came in was the same.
They didn't care if you were famous or not. And
how you were getting the same cut, the same fish
quality from the same people as high end white clothed
linen cloth tables were getting and you weren't paying those
prices for it. That's often the way it goes. It's
(11:11):
often the way it goes. There are so many the
more hands involved, the more things involved, is the costlier.
It gets very inspired about those things. Also, Bill Handle
got his big Green egg and he has been wanting it.
His new wife, Lindsay, has said that he has not
shut up about it for months because he was so excited.
(11:34):
And then I hosted Handle at my house one day
for lunch. I said, come over, I showed him mine,
I cooked lunch for him, and the two of us
just sat out on my front porch eating and talking
about food and the techniques you can do with the
big green egg and all of that.
Speaker 3 (11:50):
So he's excited.
Speaker 1 (11:51):
He decided that's what he wanted at his new place
in Orange County, and so she sent me pictures of
it and that he's super excited and it's just one
of those interesting days where food and philosophy and what
it means to us and why food is so powerful
in our lives, those flavors and textures that put a
(12:13):
smile on our face, the love that is created, you know,
when somebody makes you food that makes it tastes better
than if you were doing it yourself. So we still
have more to come, and then we'll talk with Tiffany.
Of course, Tiffany's coming aboard at five o'clock, so go
know where. We'll be back with more. Let's get the
latest news now in the KFI twenty four our newsroom.
Speaker 4 (12:34):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (12:42):
I got up at nine this morning, so I was like,
I think I would have been at midnight though. It's
one of those nights where my curious little artistic brain
was going all over the place looking things up, materials
to build with and all.
Speaker 3 (12:56):
Kinds of things.
Speaker 1 (12:57):
By the way, I would love for you to hang
out with a us on social media at fork Reporter
on Instagram at fork Reporter. We have a good time there.
I put up memes trying to think bring people joy
through there. Put up a picture of my wife and
me on our wedding day. I love that lady. A
bust of chops, but I love that lady, and she
(13:19):
treats me like gold, and I hope she gets the
same treatment in return. But we just had our seventeenth anniversary,
so I put that up. And otherwise it's funny goofy
stuff up there, always having a good time. And then
if you're artistically inclined or you like art or building,
if you're a maker or a creator or anything like that.
(13:40):
My newest one is Savco Industries saa vco Industries on Instagram.
Speaker 3 (13:48):
And that's just things I do at my shop.
Speaker 1 (13:51):
And I have a small business where I do promotional
light and some light fabrications, some props and stuff like that.
But it's not really not it's not open to the
public currently or I don't sell the public or anything
like that. But I ended up using that name because
I already had it, So I'm not selling anything on there,
at least not at this point. I've talked to friends
(14:12):
about doing opening up to some things, but right now
it's just like, hey, look I made this for my son,
or I'm doing this or working on a project, and
I'd love for you to check that out if you
have time as well at savcosaa VCO Industries dot com.
And I like, you know, Star Wars and building things.
(14:33):
I like Halloween and decorating for the holidays and all
kinds of stuff. So you want to do that or
you just want to see that different side of what
I do when it's not involved with food.
Speaker 3 (14:43):
Or the show.
Speaker 1 (14:44):
Check that out, all right, Texas wants to ban well,
there's a Texas bill rather that wants to rename the
New York Strips at stake to Texas strip I know,
we're still dealing with Gulf of America and all that stuff.
So this is an interesting one because ultimately it's like
anything else, it's rare, but there are still new cuts
(15:07):
of meat that are come across. You know, the animal
is fabricated and to the best of the ability to
use every single part of the animal. That's the way
to do it.
Speaker 4 (15:17):
You know.
Speaker 1 (15:18):
I have this conversation with my son last night. We
were at BJ's. I know, fancy right for our seventeenth anniversary,
but we want to do something as family and we
like Bjy's and it's a fun atmosphere, so we went
out there in Glendale by the Americana, and we had
(15:38):
a wonderful, wonderful evening. It was packed and there's a
good vibrant crowd there of different types of people and
young and old and everything else. But my son had
never had bone in wings, you know, because kids say
everything is a chicken tender or a nugget.
Speaker 3 (15:57):
And I said, I want you to have these. I
want you to try them.
Speaker 1 (16:00):
There's a cartoon he watches where that they're obsessed with wings.
And he tried them and he enjoyed them, and he,
you know, he was like, this is fantastic, this is
really wonderful, and really enjoyed them. And you think, well,
this is an animal. And he goes, this is from
the animal, right, from a chicken. And I said, yeah,
(16:21):
and that's why the bones are here, and explain that.
And he asked a bunch of questions and I told him,
I said, if you're going to take the life of
an animal out of respect, you use all of it,
every little piece you can, even the bones for making
your stock or doing what you use everything you can.
(16:42):
And so we come up with new cuts on a
rare occasion. But basically you're parsing the animal and fabricating
it down to certain parts and certain cuts that are
well known. Now as far as the history of these cuts,
you get you kind of name them when you can
trace them back to a person or a place and
this was its origin.
Speaker 3 (17:02):
You know.
Speaker 1 (17:02):
I suppose you can call a margarita whatever you want,
you know, but it's like, at what point, you know,
do I care if someone calls it a Texas steak?
Speaker 3 (17:13):
I don't, Well, I know what the hell it is.
Speaker 1 (17:15):
No, I'm going to say it's a New York strip
because that's what it is to me when I see it.
If I saw that cut raw in a package without
a label on it, I'd go, that's a New York
strip right there. And that just makes it easier. In
some areas, something's a regional. What was the thing that
you said was the Pittsburgh medium.
Speaker 3 (17:35):
Oh yeah, Pittsburgh medium steak, And what is that described
to people? Don't know? That's how I like my stake prepared.
Is really charred on the outside and then medium slash
rare on the inside.
Speaker 1 (17:45):
So that's a regional thing. Now, there are things I
was telling you in the Latino community, Mexicans in particular
a lot of times like it's super charred on the outside,
and when you're growing up, depending if you came straight
from a Latin America, you probably want it well done
(18:06):
because you didn't trust the meat necessarily. So, you know,
as people are here in the States more and more,
then they switch to chart on the outside and medium
on the inside. But there's all these different things that
are regional, and sometimes the names may be different. There
are you know, flank steaks, flap steaks. There's all kinds
(18:28):
of different names, and sometimes there's different names for the
same cut.
Speaker 3 (18:31):
So it does happen.
Speaker 1 (18:33):
And depending on where you are, if you're buying in
a certain butcher or a certain a marketplace, it might
be called something different. This seems like just a marketing thing.
You know, you could call it whatever you want. You
can say it's a Texas steak, and then beneath it
(18:54):
say a specially prepared New York strip whatever. So I
don't know if this is gonna go anywhere as to
what this means, but trying to get it to immortalize,
you know, a new name when it's been New York
State steak for so long.
Speaker 3 (19:13):
I'm curious as how.
Speaker 1 (19:14):
This is is going to play out, but we shall
see another battle that is heated and technically means nothing.
It's the Fork Report on Neil Viadra KFI AM six
forty heard everywhere on the iHeartRadio app.
Speaker 4 (19:27):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (19:35):
I am your well fed host, Neil Savedra, Thanks for
hanging out today.
Speaker 3 (19:40):
King Ding Dong.
Speaker 1 (19:43):
Hot Dog can take thirty minutes off your life. Here's
the deal. We're dying, man, from the minute we're born.
We're dying. Second low thermodynamics can't escape it. The complexity
of things are winding down. We're getting simpler, not more complex.
It's just sorry. That's how it works. Everything you do
(20:05):
exhausts your last breath. I mean, everything you do is
taking from your life, source from your whatever bag, your
human battery. The same study said that eating a handful
of peanuts, salted peanuts, I think one of them said,
will give you twenty five minutes back of your life.
Speaker 3 (20:26):
Okay. The truth of the matter is there are things.
Speaker 1 (20:30):
Nutrition is nutrients are nutrients are nutrients. We've said this
on the show a million times. It sees nutrients. It
sees protein. It doesn't see a candy bar, it doesn't
see a salad. It's not how your body works. Doesn't
care what it is. It takes the nutrients it can
and it uses them. The problem comes down to when
(20:52):
we doctor up things. It becomes highly processed foods. We've
talked about this a bazillion times. Once they become processed
that we put nitrates, We put all kinds of things in,
and so the good you know, meat, even a hot
dog has B twelve, it has things in it that
are good for you, that are nutrients. It'll pull those out.
(21:17):
It's the bad stuff, and the good outweighs the bad.
Bad outweighs the good. We're trying to balance these things out.
But what this very study does that people don't.
Speaker 3 (21:25):
Talk about.
Speaker 1 (21:28):
Is it proves that balancing these things and eating a
variety is the key.
Speaker 3 (21:34):
Because if it takes thirty.
Speaker 1 (21:35):
Six minutes off your life here and then adds twenty
five minutes on your life here, supposedly really hard thing
to calculate, by the way, and not a very fair study,
but it's got a sexy headline and everybody wants to
talk about it that it's just about balancing things out,
because what you'll see is that most people die about
on average the same unless there's something that just breaks down,
(21:58):
and that's going to be genetic. It's just there's going
to be some things. Just like they have cars that
are lemons men, some of us just get a raw
deal in something and it doesn't age the general number
and we go early.
Speaker 3 (22:13):
Can food exacerbate that?
Speaker 2 (22:15):
Oh?
Speaker 1 (22:15):
Sure, I'm not stupid, but food doesn't cause the same
amount of problems that people might think that it does.
We found that out, like with cholesterol, that food cholesterol
doesn't affect your actual cholesterol the same as we thought
it once did. It doesn't mean it doesn't at all.
(22:36):
But I think you'd be surprised to learn. I'm a
big guy. I'm over two hundred pounds. I'm a big guy.
I host a food show that makes it does not
mix well with my eating, my emotions, bad combination. But
I have fantastic cholesterol, both good and bad. And I
bet you I could put myself up against a vegetarian
(22:59):
and people might be surprised. That's gonna be in my genetics.
That's gonna be something that I lucked out on. And
other people didn't other things will get me that don't
get others. So balance things out and then hopefully you,
you know, get a little bit of those peanuts with
a little bit of the hot dogs, and everybody's happy.
(23:20):
Maybe that's why they sell peanuts and hot dogs at
like venues like Dodger Stadium. Balance us out here, you
get some peanuts, give you twenty five minutes back. All right, folks,
thanks for hanging out today. Be kind to each other.
We genuinely are in this together. We really are. Whether
we like it or not. We can't go to Mars
(23:41):
on our own. We're together. Let's try and get through
all this stuff in the best way possible. Stop being
an a hole, aunt. We gotta hold things together. Be
kind and empathetic, and I'll catch you on the flip
side tomorrow during the Jesus Show starting at six am.
I'll be producing you be up to This is KFI
heard everywhere on the iHeartRadio app. You've been listening to
(24:01):
the Fork Report. You can always hear us live on
KFI AM six forty two to five p m on
Saturday and anytime on demand on the iHeartRadio app.