October 12, 2024 • 27 mins
Manhattan Beach Food and Wine starts at 6pm today.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Nil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
We gather every single Saturday for three hours to celebrate food,
the people that make it, the culture behind it, and
food adjacent stuff, you know, because the holidays are around
the corner, got Halloween coming up, and all those things
(00:22):
tie into celebration and connecting. And today you can hear
me out of breath because I literally ran in here
to We're in Manhattan Beach today for the Manhattan Beach
Food and Wine Festival. They're just a beautiful event. Walking
up and seeing the area, it's a beautiful day. It's
all laid out beautiful. But I like to make sure
(00:44):
that producer Kayla earns her money by walking in a
minute before we go on. Now, of course Craig doesn't
care or engineer, he's like, ah, he shows up, he
doesn't dead. Air is fine too. Yeah, he was running
in and just not that fast. But I want to
introduce you to somebody, somebody I've known for a long time.
I consider him a dear friend and we've had some
(01:08):
great stories together at other food events, and he is
impassioned by food and the experience of food, and he
happens to be the event founder of this here event,
Shelby Russell. How you know him? Buddy? Hi, Neil, how
are you. I'm great, It's nice to see you, and
I love the beard. Very rugged? Are you? Are you
doing a little bit of farming? Is there? Are you
(01:31):
cutting down trees? Is that? I had not seen you
with a beard until recently. Yeah, I don't know. I've
had the beard for a little while, and you know,
I just like it. Yeah, very rugged. Thank you too. Well,
this old thing. I only wear it when I don't
care what I look like.
Speaker 2 (01:49):
You know, I don't think anyone cares what I look like,
so I just go with the beard.
Speaker 1 (01:54):
I'm so used to you in a suit and clean cut.
You're shorts today. You're You've got that full old Manhattan
beach vibe.
Speaker 2 (02:01):
That's right, I mean the suit. I don't go with
the suit that often anymore for you.
Speaker 1 (02:06):
Thank you?
Speaker 2 (02:06):
Yeah, if you suits are bad, I you know, comfortable, yes,
of course, yes.
Speaker 1 (02:12):
And this is the perfect day to be comfortable. Tell
us a little bit about the Manhattan Beach Food and
wine and what this is the inaugural event, right, correct, Yes,
what's your expectations? What if people come and leave? What
is the one thing you want on their mind and
their heart when they exit this place today?
Speaker 2 (02:31):
Well, we want to create a world class culinary event here,
and you know, we just want people that taste great
food have a great time. Just you know, these events
are social events too, so you know, when you do
it right, there's no better event. In my opinion, it's like,
you know, trying different foods from amazing chefs all in
(02:51):
one night is an incredible experience. And we've got over
twenty wines, we've got spirits, and it's just a great environment.
So you know, we just want people to leave here
having a great time and experiencing great food and drinks.
Speaker 1 (03:07):
You and I have been to many events, bumped into
each other, those types of things, many of these style events.
And I say that because they all have their own
personality hopefully, So when you sit out to do this,
you're setting out you're like me. It's like me putting
on an event like this. I would go, Okay, what
do I want? What do I not want? What were
the things that were important to you to have at
(03:29):
this event or to not have at this event? To
separate it.
Speaker 2 (03:32):
Well for me, like, you know, I've worked on a
lot of events over the years, and like what I've
realized is there, you know, there's some good events, there's
some not so good events. But when I looked at
the landscape on a national level, there's some really prestigious
events like you know, Aspen Food and Wine and Pebble
Beach Food and Wine, South Beach Food and Wine.
Speaker 1 (03:50):
And there's some others.
Speaker 2 (03:51):
But you know, I felt like Manhattan Beach, there's a
great opportunity to create something very special and meaningful, and
there's a great culinary scene. Obviously, it's a beautiful destination,
and there's a really great sense of community here and.
Speaker 1 (04:06):
And so that's kind of what led me to want
to do this, you know, and.
Speaker 2 (04:10):
Create something really special and create a great experience.
Speaker 1 (04:12):
It's a beautiful part of Southern California. Lucky to have it.
And I think when you come out this way, I
think it's maybe a little harder for people to to go. Okay,
so where do I eat? I mean, the basic pockets
everybody kind of knows. There's pockets for Orange County, there's
pocket pockets of La there's so really shining the light on.
(04:35):
This as its own place, and I know you have
people outside of the area, of course, but it's such
a neat location driving in, even with traffic, you know,
because there's an se game. One blows, but it's but
even doing that, it just going through downtown and then coming,
(04:57):
you know, towards the ocean. We're really blessed to live
out here where to do an event like this today.
It starts at six o'clock. Sun's going to be slowly
going down and it'll cool off a little bit, and
the smells are already coming from the prep area, which
is pretty heinous. What are the things that you're most
(05:19):
excited about? Is there? I know all the chefs, but
is there a particular chef or a particular dish that
you saw and said, oh, that this is going to
be exciting.
Speaker 2 (05:27):
Well, I always love I mean, Neil Frasier's amazing, you know.
To me, David Lefavor's incredible. He's like, you know, he's
a local icon here in the South.
Speaker 1 (05:40):
That's why I think about what I think about South Bay,
I really do. He's synonymous with it. And the guy.
The guy could make you change political affiliation. The guy
could make you change your you know, relationship anything, your
life would be changed with a biscuit. Yeah, and if
you don't know that, then you need to find out
(06:01):
about that to be scuitited. Yeah. But that's why I
think about when I come out this way too.
Speaker 2 (06:06):
Yeah, And that's like, you know, to do an event
like this and not have him involved didn't really feel
like that it would be right anyway. So like he
was certainly one of like our first kind of chefs
that we reached out to and talked to because you know,
he's such a big part of this community. And you know,
we want to feature the local restaurants. We have I
(06:26):
think ten chefs that are in the South Bay, but
we also want to bring the culinary world to Manhattan Beach,
and so we have chefs you know from New York
and San Francisco and Mexico from Mexico and so you know,
like create an experience that you wouldn't get to try
anywhere else. And so that's you know, and at the
end of the day, like it has to be amazing food,
(06:47):
like you know, when people walk away, they have to
go That was I had twenty unbelievable dishes and yesterday
actually we had. So the opening night was yesterday and
people when they'd walk in they were like, which I
try first, And I'm like, you know, like I don't
even know where to start. We have twenty six unbelievable
chefs here, like, they're all amazing.
Speaker 1 (07:07):
So yeah, it is kind of hard. It's like, who's
your favorite child? Yeah, exactly, But being one of seven kids,
I will tell you my mom has one. Yeah, she
just doesn't tell us which one it is, but I
know she does.
Speaker 2 (07:21):
Yeah, yeah, yeah, no, so yeah, it's yeah, just creating
that culinary experience where it's a you know, really one
time a year you can try that.
Speaker 1 (07:29):
So well, it looks beautiful and it's got a great vibe.
You're surrounded by trees. I love the way everything is
set up. It's incredibly welcoming. That's all great, but the fact,
like you said, if the food isn't there, nobody's gonna care, right, So.
Speaker 2 (07:46):
Yeah, at the at the end of the day, that's
what people are coming for.
Speaker 1 (07:49):
I'm excited. Yeah, I'm excited. I'm excited that you're here. Yeah,
I love that you're here. Thrilled because you know what,
there was, uh, just an immense amount of these events
prior to the pandemic, and they were starting to get
to the point where it was cookie cut or people
were just doing they were money grabs. Sometimes they didn't
(08:11):
have the charity element that this has as well. We're
going to talk about that coming out up in a
few moments, and those things are the things that excite me.
And it was starting to get a little like, no,
I could miss that one. I'll be fine. Yeah, So
I'm thrilled that your name is attached to this because
I know with that comes from the perspective of the
person who's going to experience this as well as somebody
(08:34):
who's put on events for a long time. So it's
good to see you, my friend. I'm happy to be here.
We may even talk again before we're done on the
program today, before we wrap up, right before things start.
But it's nice to see me.
Speaker 2 (08:46):
Well, like nice to see it too. Thanks for being here,
and yeah, look forward to having some great food with
you this evening.
Speaker 1 (08:52):
We're going to eat our way through this place. Sounds
I'll be surprised if I don't take a couple of
pipe and drapes on accident, or maybe a couple of
tents on my way I'm pretty aggressive eater. We'll see
sounds good. Go for it. Go for it. Shelby Russell,
who's putting on the event today Manhattan Beach Food and Wine.
It's just a gorgeous day. We're going to be here
(09:12):
until five and be chatting this up. So go nowhere.
Speaker 3 (09:16):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A six forty.
Speaker 1 (09:23):
How do you do? What a beautiful Saturday today and
what a great day for the event we are here
at Manhattan Beach and Wine. This event is not only
beautiful because of its location and the fifty some odd
chefs and people from the culinary world that are going
to be out here as it starts at six o'clock.
(09:44):
And I will tell you I've never been happier that
the show precedes the event because I will be able
to enjoy it differently than I normally get to do
when I'm at these events. But another special thing about
this event is that is benefiting careers through Culinary Arts
(10:04):
program or SEACAP. And we've talked about this many times
on the air, and we've had Lisa with it us
many times on the air. She's the director is it
Fontanesse or is it Fontanez. It's Fontanesse Fontanesse. Okay, So
I'm like, do I pronounce the e? Do I not
pronounce the e? And every single time I probably ask
(10:25):
you the same question on the air.
Speaker 4 (10:26):
Hey, that means I get to be on the show.
Speaker 1 (10:28):
Yes, well don't. It's good and it's always you know,
it's funny that we have opportunities to chat when you're
doing events and things that are going on and they're
non stop. Basically minute you finish an event, you're planning
for something else.
Speaker 4 (10:44):
Right, Yes, we are in a busy season.
Speaker 1 (10:46):
So tell people about careers through culinary arts in this program.
Speaker 4 (10:50):
Okay.
Speaker 5 (10:51):
So I'm Lisa Fontanesim, the director of SEACAP. SEACAP has
been in Los Angeles for thirty years and nationally for
thirty three. We're a nonprofit. We are the bridge to
the kind of the reality of hospitality and culinary and
all those things, and in Los Angeles this year we
were so blessed to be asked by Shelby and Lawrence
(11:12):
to be the charity partner. So we have fifty students
over the two days coming out working with the chefs,
giving them life changing opportunities. Yesterday was amazing and tonight
can only get better. So many of these chefs are
already mentors of our program. Three of them are alumni
of our program. That are the chefs that are showing
(11:32):
up and getting to cook. So it just shows how
we really are that bridge and it's a give and take.
So the chefs give so much to us, but our
job is to help these students give back be the
next generation. So they're on your show talking about the
restaurants they're opening, or their concepts they're creating, or the
(11:53):
food science they've scienced. And so that's what we're trying
to do.
Speaker 1 (12:00):
And I was joking off the air about nobody says
there's not one chef or anybody that says no to you.
There's something about this program and the passion you have.
What are some of the things that chefs say to
you about the program even if they didn't go through it,
But why they participate?
Speaker 5 (12:20):
Well, I mean every day And I think we said
this probably five years ago when we were on before COVID.
A chef calls us, it's a hard business. It's hard
to find good people, and our kids are just like
a little step up We've taught them to say yes, chef.
We've taught them to be on time, to not ask
for a weekend off if they're going to commit, and
(12:41):
whether they're doing that in culinary or they're just doing
it in their life, we're here to support them where
we find it a win. Like if we bring kids
out here and they realize they hate this, well, I
hope they don't hate it so much that they make
it bad for the chef. But basically we can save
them the pain of going into something that maybe isn't
for them.
Speaker 4 (13:00):
Look at a different way to go about it. Maybe
they want to.
Speaker 5 (13:02):
Be a food photographer or video take these things, or
be on the radio and talk about food, but that's
what our job is. But basically the chefs are like, oh,
we need you, We need these kids. And when they
see the students working with them, and it wasn't just
the chefs, it was really the community that was here
yesterday came up to me throughout the event and said,
(13:23):
your kids are amazing.
Speaker 4 (13:25):
This is just outstanding, prevetted.
Speaker 1 (13:28):
You've already found whether they have the passion or not,
and this is passion and love.
Speaker 5 (13:33):
You're giving love in the food and so the food
is so accelerated and delicious. But then the chefs out
there talking to the people and talking to the kids
and allowing all of this, and so I my job
is to ask. But I love these kids and I
love these chefs so much. I mean, Neil is my chef, husband.
Speaker 4 (13:52):
My husband.
Speaker 1 (13:52):
She's speaking about Neil Frasier, who's just for such an
understated guy. He's really they're quiet, cool, just laid back guy.
He's been in the studio and had at least one
of his children in there before and running around and
he's still just focused.
Speaker 5 (14:10):
Yeah, but he's also really honest, like if a kid's
not pulling his weight. We've had kids go home from
events because they just didn't have it. That's part of
this whole experience is like if you're not together, then
go home and you'll learn next time.
Speaker 4 (14:26):
But it's with love.
Speaker 5 (14:29):
And that's what we so need these chefs to do,
is give the love and give the time. And they
were all mentored, or most were, and the whole culture
has changed so much, and these chefs have helped changed
the culture.
Speaker 1 (14:42):
Yeah, because there was you know, I've heard horror stories
from chefs that grew up in a different side of
the chef culture, the culinary culture with hot spoons and
horrible things that went on on the line, And you
know it reminds you. You saying about taking weekends off
reminds me of a meme where there's a head chef
(15:02):
and the Sioux chef having a cigarette behind the restaurant
and they're laughing and the line says, yeah, the new
guy wants the weekend off because it's like, no that
weekends are the money. So there's a lot of things
to understand there. And I think what you are doing
is great and I appreciate you taking the time to
come on the show and anytime you ever need us,
(15:24):
and I've extended this to you before, and you want
to tell the listeners about an event or get them out,
you are the invitation goes on forever.
Speaker 4 (15:34):
Thank you.
Speaker 5 (15:34):
We feel that at home here. I do, and I
know Seacap feels like we have a home. On the
Park report.
Speaker 1 (15:39):
Oh it's neat. I got to see people as walking
in that I haven't seen a long time. I'm like,
this is going to be great, so wonderful. Nice to Sealy,
so nice to see you. Great things going on at
careers through Culinary Arts program and look them up find
out more about them.
Speaker 4 (15:52):
The website it's a Seecapinc. Dot org.
Speaker 1 (15:57):
There you go seecap Inc Dot org. Find out more
about them and you'll find out why they are always
welcome here. On the program, it's the Forkport. Go nowhere.
We're at the Manhattan Beach Food and Wine Event today.
It's a gorgeous day and there's fifty chefs, all kinds
of beverages flowing. They have wine that is flowing like wine. Hello,
(16:20):
we'll be back, So go nowhere.
Speaker 3 (16:22):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI sixty.
Speaker 1 (16:28):
Our sanctuary to just kind of throw out all of
the heaviness of the news that's been going on, focus
on things that we agree on, and that's good food
brings people together, and so we celebrate the food, we
celebrate the people that make it, we celebrate the culture
behind it every single Saturday and today is no different.
The only difference is we're at the Manhattan Beach Food
(16:51):
and Wine Event here in beautiful Manhattan Beach. It starts
at six, so we have a cool opportunity to chat
with chefs and hang out prior to the event starting,
and then I'm told that there was a lucky winner
that I get to meet, that I get to meet.
We're gonna have some food. Them and a guest. We're
(17:11):
gonna have some food. I think ellen k our buddy
ellen k from Mornings with Ellen K on Coastar Sister Station.
I think she's here doing that as well. So we're
thrilled to be here and it's gonna be a good time.
But really, I'm gonna introduce you to some folks as
we continue to hang out here. Now I'm looking at
the time and I think we're up again against a break.
(17:35):
So what I'm gonna do is I'm gonna break here
and then we're gonna come back. I'm gonna introduce you
to a chef. Oh Kaylee, you can eat during the break. Yeah,
that's what you've been Have you seriously been waiting? Have
When did you ever wait for me to eat?
Speaker 6 (17:48):
Oh?
Speaker 1 (17:49):
You evidence? You know what character is. That's knowing what
you know is right and doing what you know is
right when people are watching and when they're not watching. Oh,
she just picked it up and stuck her tongue at me.
I hope you choke well we'll be back. I just
want to reset the time a little bit here, So
go nowhere. We'll be right back live from Manhattan Beach
(18:10):
Food and Wine. 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 iheartradios. We broadcast live today at Manhattan
Beach Food and Wine. The festival actually starts at six o'clock.
So this is a cool opportunity because not only am
(18:32):
I here and got to walk through the event taking
a look at everything, got to smell some smells, some
beautiful smells as I walked in, but it also gives
me the opportunity to enjoy the event, which I don't
normally get to do in a way that you would
enjoy it if you came down. So once six o'clock
hits and the sun starts to go down, it cools
down here in Manhattan Beach. You're talking about fifty some
(18:55):
odd chefs out here, some of them owning multiple places,
and so you really just a it's a great lineup.
I love that when I look through a lineup and
I go, are you okay? My producer. Kayla is enjoying
herself and and she I think she just laid back
in the chair and put her her hand down her
(19:17):
skirt like Al Bundy. Uh, he just relaxing because I care. No,
I'm you ever had now I have no first usually Yeah, yeah,
you're very courteous.
Speaker 6 (19:33):
I just couldn't wait. I just couldn't wait.
Speaker 1 (19:35):
Okay, that's good. AnyWho, back to the actual uh focus
at hand is Noah Clark chef Noah Clark Box Chicken.
He's the owner. It's chef owned. That's pretty awesome. What's
the big deal about chef owned to you? Why do
you do you feel that to do what you wanted
to do it you had to own it.
Speaker 7 (19:56):
Yeah, I think that does carry a lot of weight.
I just care what I'm making sure and I can
get to put my all into everything that I do.
Speaker 1 (20:04):
So yeah, I'm gonna say this, and I don't want
it to sound weird, but I hate your guts and
I'll tell you why. All right, you're a handsome guy
and you own your place. You got that great smile,
and I'm about to taste your food, and by the
looks of it, it looks good. By the looks of Kayla.
It tastes good, so it sounds to me like I'm
(20:27):
going to have more reasons to hate you. So I
wanted to lead that this one here.
Speaker 6 (20:33):
What is this?
Speaker 7 (20:34):
That's our original It's our original chicken tender in a
taco form.
Speaker 6 (20:38):
Just so you know, this isn't actually on our menu.
Speaker 7 (20:39):
We did this specifically for this event, so for everyone listening,
don't think you can order it.
Speaker 6 (20:43):
If you do order on our website.
Speaker 7 (20:45):
But our original tender with cilantra onions, housemaids law and
a jalapino pablano crema on top. So it's got a
little heat to it from that nice sweetness and texture
from the tender, and then the soft tortilla just goes
with everything.
Speaker 1 (21:01):
Hell yeah, and the fat to flower ratio of those
turgies are nice to get you a little translucent on
you the crunch of that chicken. Now, we were talking
about this off the air. You learn doing this show
for a decade plus there's a major difference between good
(21:22):
food that's traveled and bad food, even if it's warm.
And I got to tell you this has been sitting
here as we've been talking. I can't believe that that's
crunchy like that, not soggy at all.
Speaker 7 (21:37):
We kind of take pride in that, honestly. Well it
holds up over time. Yeah, it caters very well. That's
one of our main focuses is catering. So like the tender,
just it could be really good.
Speaker 1 (21:48):
And it actually is pretty warm but still but you
could you could sand you could stand a house down
for painting with that. That crunch is perfect. Wow, you
should be proud. It's delicious, so tender, and that's the
undercut of the breast there.
Speaker 6 (22:04):
It's a tenderline. Yeah.
Speaker 7 (22:06):
So yeah, yeah, and we bred it with Punko breadcrumbs.
That's the where the crunch really comes from. But it's
a dipped tender, so it still holds its texture even
though it's been dunked in a sauce and everything.
Speaker 1 (22:17):
So this taco isn't even on the menu.
Speaker 7 (22:20):
It's not we're thinking about it, but we wanted to,
you know, try something new for all the chefs here
just to kind of, you know, see how their reaction was,
and it seems like we should put it on the menu,
just touching from the last ten minutes, but.
Speaker 1 (22:34):
I don't know if Kayla, producer Kayla is going to
let you leave until your problem. He's going to go
on there, No, and he's blocking the doorway.
Speaker 6 (22:41):
Now it could be a huge mistake on you.
Speaker 1 (22:44):
Know, you screwed yourself. This is excellent, this is thank you.
In my words, find a stranger down the street.
Speaker 6 (22:53):
I got threatened about five minutes.
Speaker 1 (22:55):
Yeah, I said, I hate you.
Speaker 6 (22:57):
You got threatened the Expectacle AF at some point.
Speaker 1 (23:00):
So those are all good things on this show. That's good.
Speaker 6 (23:03):
Yeah, it's a good thing. Yeah, a good slap.
Speaker 1 (23:06):
Yeah, it's a good slab. But she's aiming. That really
is terrific.
Speaker 6 (23:12):
Thank you.
Speaker 1 (23:12):
So where do where do people find you?
Speaker 7 (23:14):
We're in Westwood, So we're in a ghost kitchen right now.
It's called west Side Eats right off Pico and Supulvida.
So if you want to order and go on our
website or at eat at, eatbox, chicken dot com or Uber,
eat Store, Dash, grub Hub, Hungry Panda for our Chinese clientele.
Speaker 1 (23:30):
Wow.
Speaker 6 (23:30):
Yeah, so yeah, yeah, that is terrific.
Speaker 1 (23:32):
And once tell us about some of the sauces because
I know there's gotten.
Speaker 6 (23:36):
Yes, so the one you ate was our original. That's
why we're here.
Speaker 7 (23:38):
This is my aunt's recipe that's been kind of handed
down to me and.
Speaker 1 (23:42):
Kind of did you take it without her knowing?
Speaker 7 (23:45):
And no, she's here, she's handed down, she's here. She
created this when she was like eighteen, and we actually
had a restaurant Atlanta. We sold that concept, moved out here.
I opened this out here. I wanted to were originally
from Los Angeles, so came back home essentially, and uh, yeah,
(24:05):
we changed some stuff up. The spicy is new compared
to what you did then. But we have mild, spicy, hot,
and crazy hot flavors as well, just for the hot
chicken people. We wanted to give a nice level to
what they want stuff. But this is our spicy one.
So but this is too.
Speaker 1 (24:19):
It's very flavorful and I like the combination of the
freshness and the bright brightness of the veggies and stuff
that you have on there. But that up against that
crunchy chicken and it's cooked to perfections.
Speaker 6 (24:32):
Yeah, we really strive for that specifically.
Speaker 1 (24:34):
Yeah, really you could. There's nothing I would add, There
is nothing I could say about it. It's just so
perfect that crunch and that that bite is so wonderful.
Speaker 6 (24:43):
Still juicy, right, yeah, absolutely.
Speaker 1 (24:46):
Which I'm blown away because sometimes I have to find
it in my head going. Okay, traveled from here, but
I could I could smell this when I pulled up,
because you know, pulling up in the same areas where
the chefs are, and I started walking and I almost
didn't get inside. Almost said I'm gonna sit where that
what that smell. I'm going to sit right here and
(25:07):
then the show will be dead air. And that's really
excellent that you should be so proud of that. And
if I wish you had nothing but success here. How
long you guys been around since July?
Speaker 7 (25:18):
Okay, yeah, that was our fifth or something was our
first day?
Speaker 1 (25:21):
Yeah, everyone, And how's it been going? Are people finding
you guys?
Speaker 7 (25:25):
Yeah, it's been good. We're some slow growth. We're trying
to get our name out, which is I mean, while
we're here just trying to spread the world. Chicken say
that the name, Yeah, box chicken, box chicken is the name. Yeah,
our handles are eat box chicken, but our box chicken.
Speaker 1 (25:39):
Box chicken would be what people would think of, to
think of you and this fantastic chicken, and so it
would be box chicken. I want a chicken that comes
in a box that's delicious and crunchy. That would be
box chicken. I should go to eat box chicken, absolutely
because I want to eat box chicken. So eat box
chicken and should be the first time I find one
(26:01):
more time eat boy. That really is great. I would
send ten out of ten people to that.
Speaker 6 (26:08):
Thank you. You know we would love that.
Speaker 1 (26:11):
And I know we have a large audience all across
southern California, including Orange County. And I get notes all
the time from people on social media saying, hey, I'm
doing a day trip to LA where should I go?
This would be one of the places. I would say,
get go to eat box chicken and get yourself. And
you guys do catering.
Speaker 7 (26:29):
We do do catering. Yes, we love catering. It's one
of our favorite things to do. So okay, just hold
up really well. Like you said, it's well traveled, and
when it gets to you, it's still just as delicious
as it's leaving the friar.
Speaker 1 (26:39):
Oh this is outstanding. Yea, there there's zero Everything in
that bite was perfect.
Speaker 6 (26:44):
No notes that.
Speaker 1 (26:47):
No, The only note is do you know where my
car is? And will it fit?
Speaker 6 (26:51):
Drunk?
Speaker 1 (26:53):
Like? I want to take that home seriously, that is
an outset. I love when somebody can elevate something that
I've had a thousand times. It makes me go, that's different. Yeah,
that really is so good on you, chef. Nice to
meet you, Noah Clark. Box Chicken. You can look for
them eat Box Chicken. They opened in July. They're working
(27:14):
out of a ghost kitchen. Find out where you can
get your hands on this asap. That is my vote
stick around. More to come as we broadcast from the
Manhattan Beach Food and Wine event, and what a day.
It is going to be a lot of great flavors
or a lot of great people. Of course, wine and
spirits throughout the day as well, So go know where
Speaker 3 (27:34):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Nil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
We gather every single Saturday for three hours to celebrate food,
the people that make it, the culture behind it, and
food adjacent stuff, you know, because the holidays are around
the corner, got Halloween coming up, and all those things
(00:22):
tie into celebration and connecting. And today you can hear
me out of breath because I literally ran in here
to We're in Manhattan Beach today for the Manhattan Beach
Food and Wine Festival. They're just a beautiful event. Walking
up and seeing the area, it's a beautiful day. It's
all laid out beautiful. But I like to make sure
(00:44):
that producer Kayla earns her money by walking in a
minute before we go on. Now, of course Craig doesn't
care or engineer, he's like, ah, he shows up, he
doesn't dead. Air is fine too. Yeah, he was running
in and just not that fast. But I want to
introduce you to somebody, somebody I've known for a long time.
I consider him a dear friend and we've had some
(01:08):
great stories together at other food events, and he is
impassioned by food and the experience of food, and he
happens to be the event founder of this here event,
Shelby Russell. How you know him? Buddy? Hi, Neil, how
are you. I'm great, It's nice to see you, and
I love the beard. Very rugged? Are you? Are you
doing a little bit of farming? Is there? Are you
(01:31):
cutting down trees? Is that? I had not seen you
with a beard until recently. Yeah, I don't know. I've
had the beard for a little while, and you know,
I just like it. Yeah, very rugged. Thank you too. Well,
this old thing. I only wear it when I don't
care what I look like.
Speaker 2 (01:49):
You know, I don't think anyone cares what I look like,
so I just go with the beard.
Speaker 1 (01:54):
I'm so used to you in a suit and clean cut.
You're shorts today. You're You've got that full old Manhattan
beach vibe.
Speaker 2 (02:01):
That's right, I mean the suit. I don't go with
the suit that often anymore for you.
Speaker 1 (02:06):
Thank you?
Speaker 2 (02:06):
Yeah, if you suits are bad, I you know, comfortable, yes,
of course, yes.
Speaker 1 (02:12):
And this is the perfect day to be comfortable. Tell
us a little bit about the Manhattan Beach Food and
wine and what this is the inaugural event, right, correct, Yes,
what's your expectations? What if people come and leave? What
is the one thing you want on their mind and
their heart when they exit this place today?
Speaker 2 (02:31):
Well, we want to create a world class culinary event here,
and you know, we just want people that taste great
food have a great time. Just you know, these events
are social events too, so you know, when you do
it right, there's no better event. In my opinion, it's like,
you know, trying different foods from amazing chefs all in
(02:51):
one night is an incredible experience. And we've got over
twenty wines, we've got spirits, and it's just a great environment.
So you know, we just want people to leave here
having a great time and experiencing great food and drinks.
Speaker 1 (03:07):
You and I have been to many events, bumped into
each other, those types of things, many of these style events.
And I say that because they all have their own
personality hopefully, So when you sit out to do this,
you're setting out you're like me. It's like me putting
on an event like this. I would go, Okay, what
do I want? What do I not want? What were
the things that were important to you to have at
(03:29):
this event or to not have at this event? To
separate it.
Speaker 2 (03:32):
Well for me, like, you know, I've worked on a
lot of events over the years, and like what I've
realized is there, you know, there's some good events, there's
some not so good events. But when I looked at
the landscape on a national level, there's some really prestigious
events like you know, Aspen Food and Wine and Pebble
Beach Food and Wine, South Beach Food and Wine.
Speaker 1 (03:50):
And there's some others.
Speaker 2 (03:51):
But you know, I felt like Manhattan Beach, there's a
great opportunity to create something very special and meaningful, and
there's a great culinary scene. Obviously, it's a beautiful destination,
and there's a really great sense of community here and.
Speaker 1 (04:06):
And so that's kind of what led me to want
to do this, you know, and.
Speaker 2 (04:10):
Create something really special and create a great experience.
Speaker 1 (04:12):
It's a beautiful part of Southern California. Lucky to have it.
And I think when you come out this way, I
think it's maybe a little harder for people to to go. Okay,
so where do I eat? I mean, the basic pockets
everybody kind of knows. There's pockets for Orange County, there's
pocket pockets of La there's so really shining the light on.
(04:35):
This as its own place, and I know you have
people outside of the area, of course, but it's such
a neat location driving in, even with traffic, you know,
because there's an se game. One blows, but it's but
even doing that, it just going through downtown and then coming,
(04:57):
you know, towards the ocean. We're really blessed to live
out here where to do an event like this today.
It starts at six o'clock. Sun's going to be slowly
going down and it'll cool off a little bit, and
the smells are already coming from the prep area, which
is pretty heinous. What are the things that you're most
(05:19):
excited about? Is there? I know all the chefs, but
is there a particular chef or a particular dish that
you saw and said, oh, that this is going to
be exciting.
Speaker 2 (05:27):
Well, I always love I mean, Neil Frasier's amazing, you know.
To me, David Lefavor's incredible. He's like, you know, he's
a local icon here in the South.
Speaker 1 (05:40):
That's why I think about what I think about South Bay,
I really do. He's synonymous with it. And the guy.
The guy could make you change political affiliation. The guy
could make you change your you know, relationship anything, your
life would be changed with a biscuit. Yeah, and if
you don't know that, then you need to find out
(06:01):
about that to be scuitited. Yeah. But that's why I
think about when I come out this way too.
Speaker 2 (06:06):
Yeah, And that's like, you know, to do an event
like this and not have him involved didn't really feel
like that it would be right anyway. So like he
was certainly one of like our first kind of chefs
that we reached out to and talked to because you know,
he's such a big part of this community. And you know,
we want to feature the local restaurants. We have I
(06:26):
think ten chefs that are in the South Bay, but
we also want to bring the culinary world to Manhattan Beach,
and so we have chefs you know from New York
and San Francisco and Mexico from Mexico and so you know,
like create an experience that you wouldn't get to try
anywhere else. And so that's you know, and at the
end of the day, like it has to be amazing food,
(06:47):
like you know, when people walk away, they have to
go That was I had twenty unbelievable dishes and yesterday
actually we had. So the opening night was yesterday and
people when they'd walk in they were like, which I
try first, And I'm like, you know, like I don't
even know where to start. We have twenty six unbelievable
chefs here, like, they're all amazing.
Speaker 1 (07:07):
So yeah, it is kind of hard. It's like, who's
your favorite child? Yeah, exactly, But being one of seven kids,
I will tell you my mom has one. Yeah, she
just doesn't tell us which one it is, but I
know she does.
Speaker 2 (07:21):
Yeah, yeah, yeah, no, so yeah, it's yeah, just creating
that culinary experience where it's a you know, really one
time a year you can try that.
Speaker 1 (07:29):
So well, it looks beautiful and it's got a great vibe.
You're surrounded by trees. I love the way everything is
set up. It's incredibly welcoming. That's all great, but the fact,
like you said, if the food isn't there, nobody's gonna care, right, So.
Speaker 2 (07:46):
Yeah, at the at the end of the day, that's
what people are coming for.
Speaker 1 (07:49):
I'm excited. Yeah, I'm excited. I'm excited that you're here. Yeah,
I love that you're here. Thrilled because you know what,
there was, uh, just an immense amount of these events
prior to the pandemic, and they were starting to get
to the point where it was cookie cut or people
were just doing they were money grabs. Sometimes they didn't
(08:11):
have the charity element that this has as well. We're
going to talk about that coming out up in a
few moments, and those things are the things that excite me.
And it was starting to get a little like, no,
I could miss that one. I'll be fine. Yeah, So
I'm thrilled that your name is attached to this because
I know with that comes from the perspective of the
person who's going to experience this as well as somebody
(08:34):
who's put on events for a long time. So it's
good to see you, my friend. I'm happy to be here.
We may even talk again before we're done on the
program today, before we wrap up, right before things start.
But it's nice to see me.
Speaker 2 (08:46):
Well, like nice to see it too. Thanks for being here,
and yeah, look forward to having some great food with
you this evening.
Speaker 1 (08:52):
We're going to eat our way through this place. Sounds
I'll be surprised if I don't take a couple of
pipe and drapes on accident, or maybe a couple of
tents on my way I'm pretty aggressive eater. We'll see
sounds good. Go for it. Go for it. Shelby Russell,
who's putting on the event today Manhattan Beach Food and Wine.
It's just a gorgeous day. We're going to be here
(09:12):
until five and be chatting this up. So go nowhere.
Speaker 3 (09:16):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A six forty.
Speaker 1 (09:23):
How do you do? What a beautiful Saturday today and
what a great day for the event we are here
at Manhattan Beach and Wine. This event is not only
beautiful because of its location and the fifty some odd
chefs and people from the culinary world that are going
to be out here as it starts at six o'clock.
(09:44):
And I will tell you I've never been happier that
the show precedes the event because I will be able
to enjoy it differently than I normally get to do
when I'm at these events. But another special thing about
this event is that is benefiting careers through Culinary Arts
(10:04):
program or SEACAP. And we've talked about this many times
on the air, and we've had Lisa with it us
many times on the air. She's the director is it
Fontanesse or is it Fontanez. It's Fontanesse Fontanesse. Okay, So
I'm like, do I pronounce the e? Do I not
pronounce the e? And every single time I probably ask
(10:25):
you the same question on the air.
Speaker 4 (10:26):
Hey, that means I get to be on the show.
Speaker 1 (10:28):
Yes, well don't. It's good and it's always you know,
it's funny that we have opportunities to chat when you're
doing events and things that are going on and they're
non stop. Basically minute you finish an event, you're planning
for something else.
Speaker 4 (10:44):
Right, Yes, we are in a busy season.
Speaker 1 (10:46):
So tell people about careers through culinary arts in this program.
Speaker 4 (10:50):
Okay.
Speaker 5 (10:51):
So I'm Lisa Fontanesim, the director of SEACAP. SEACAP has
been in Los Angeles for thirty years and nationally for
thirty three. We're a nonprofit. We are the bridge to
the kind of the reality of hospitality and culinary and
all those things, and in Los Angeles this year we
were so blessed to be asked by Shelby and Lawrence
(11:12):
to be the charity partner. So we have fifty students
over the two days coming out working with the chefs,
giving them life changing opportunities. Yesterday was amazing and tonight
can only get better. So many of these chefs are
already mentors of our program. Three of them are alumni
of our program. That are the chefs that are showing
(11:32):
up and getting to cook. So it just shows how
we really are that bridge and it's a give and take.
So the chefs give so much to us, but our
job is to help these students give back be the
next generation. So they're on your show talking about the
restaurants they're opening, or their concepts they're creating, or the
(11:53):
food science they've scienced. And so that's what we're trying
to do.
Speaker 1 (12:00):
And I was joking off the air about nobody says
there's not one chef or anybody that says no to you.
There's something about this program and the passion you have.
What are some of the things that chefs say to
you about the program even if they didn't go through it,
But why they participate?
Speaker 5 (12:20):
Well, I mean every day And I think we said
this probably five years ago when we were on before COVID.
A chef calls us, it's a hard business. It's hard
to find good people, and our kids are just like
a little step up We've taught them to say yes, chef.
We've taught them to be on time, to not ask
for a weekend off if they're going to commit, and
(12:41):
whether they're doing that in culinary or they're just doing
it in their life, we're here to support them where
we find it a win. Like if we bring kids
out here and they realize they hate this, well, I
hope they don't hate it so much that they make
it bad for the chef. But basically we can save
them the pain of going into something that maybe isn't
for them.
Speaker 4 (13:00):
Look at a different way to go about it. Maybe
they want to.
Speaker 5 (13:02):
Be a food photographer or video take these things, or
be on the radio and talk about food, but that's
what our job is. But basically the chefs are like, oh,
we need you, We need these kids. And when they
see the students working with them, and it wasn't just
the chefs, it was really the community that was here
yesterday came up to me throughout the event and said,
(13:23):
your kids are amazing.
Speaker 4 (13:25):
This is just outstanding, prevetted.
Speaker 1 (13:28):
You've already found whether they have the passion or not,
and this is passion and love.
Speaker 5 (13:33):
You're giving love in the food and so the food
is so accelerated and delicious. But then the chefs out
there talking to the people and talking to the kids
and allowing all of this, and so I my job
is to ask. But I love these kids and I
love these chefs so much. I mean, Neil is my chef, husband.
Speaker 4 (13:52):
My husband.
Speaker 1 (13:52):
She's speaking about Neil Frasier, who's just for such an
understated guy. He's really they're quiet, cool, just laid back guy.
He's been in the studio and had at least one
of his children in there before and running around and
he's still just focused.
Speaker 5 (14:10):
Yeah, but he's also really honest, like if a kid's
not pulling his weight. We've had kids go home from
events because they just didn't have it. That's part of
this whole experience is like if you're not together, then
go home and you'll learn next time.
Speaker 4 (14:26):
But it's with love.
Speaker 5 (14:29):
And that's what we so need these chefs to do,
is give the love and give the time. And they
were all mentored, or most were, and the whole culture
has changed so much, and these chefs have helped changed
the culture.
Speaker 1 (14:42):
Yeah, because there was you know, I've heard horror stories
from chefs that grew up in a different side of
the chef culture, the culinary culture with hot spoons and
horrible things that went on on the line, And you
know it reminds you. You saying about taking weekends off
reminds me of a meme where there's a head chef
(15:02):
and the Sioux chef having a cigarette behind the restaurant
and they're laughing and the line says, yeah, the new
guy wants the weekend off because it's like, no that
weekends are the money. So there's a lot of things
to understand there. And I think what you are doing
is great and I appreciate you taking the time to
come on the show and anytime you ever need us,
(15:24):
and I've extended this to you before, and you want
to tell the listeners about an event or get them out,
you are the invitation goes on forever.
Speaker 4 (15:34):
Thank you.
Speaker 5 (15:34):
We feel that at home here. I do, and I
know Seacap feels like we have a home. On the
Park report.
Speaker 1 (15:39):
Oh it's neat. I got to see people as walking
in that I haven't seen a long time. I'm like,
this is going to be great, so wonderful. Nice to Sealy,
so nice to see you. Great things going on at
careers through Culinary Arts program and look them up find
out more about them.
Speaker 4 (15:52):
The website it's a Seecapinc. Dot org.
Speaker 1 (15:57):
There you go seecap Inc Dot org. Find out more
about them and you'll find out why they are always
welcome here. On the program, it's the Forkport. Go nowhere.
We're at the Manhattan Beach Food and Wine Event today.
It's a gorgeous day and there's fifty chefs, all kinds
of beverages flowing. They have wine that is flowing like wine. Hello,
(16:20):
we'll be back, So go nowhere.
Speaker 3 (16:22):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI sixty.
Speaker 1 (16:28):
Our sanctuary to just kind of throw out all of
the heaviness of the news that's been going on, focus
on things that we agree on, and that's good food
brings people together, and so we celebrate the food, we
celebrate the people that make it, we celebrate the culture
behind it every single Saturday and today is no different.
The only difference is we're at the Manhattan Beach Food
(16:51):
and Wine Event here in beautiful Manhattan Beach. It starts
at six, so we have a cool opportunity to chat
with chefs and hang out prior to the event starting,
and then I'm told that there was a lucky winner
that I get to meet, that I get to meet.
We're gonna have some food. Them and a guest. We're
(17:11):
gonna have some food. I think ellen k our buddy
ellen k from Mornings with Ellen K on Coastar Sister Station.
I think she's here doing that as well. So we're
thrilled to be here and it's gonna be a good time.
But really, I'm gonna introduce you to some folks as
we continue to hang out here. Now I'm looking at
the time and I think we're up again against a break.
(17:35):
So what I'm gonna do is I'm gonna break here
and then we're gonna come back. I'm gonna introduce you
to a chef. Oh Kaylee, you can eat during the break. Yeah,
that's what you've been Have you seriously been waiting? Have
When did you ever wait for me to eat?
Speaker 6 (17:48):
Oh?
Speaker 1 (17:49):
You evidence? You know what character is. That's knowing what
you know is right and doing what you know is
right when people are watching and when they're not watching. Oh,
she just picked it up and stuck her tongue at me.
I hope you choke well we'll be back. I just
want to reset the time a little bit here, So
go nowhere. We'll be right back live from Manhattan Beach
(18:10):
Food and Wine. 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 iheartradios. We broadcast live today at Manhattan
Beach Food and Wine. The festival actually starts at six o'clock.
So this is a cool opportunity because not only am
(18:32):
I here and got to walk through the event taking
a look at everything, got to smell some smells, some
beautiful smells as I walked in, but it also gives
me the opportunity to enjoy the event, which I don't
normally get to do in a way that you would
enjoy it if you came down. So once six o'clock
hits and the sun starts to go down, it cools
down here in Manhattan Beach. You're talking about fifty some
(18:55):
odd chefs out here, some of them owning multiple places,
and so you really just a it's a great lineup.
I love that when I look through a lineup and
I go, are you okay? My producer. Kayla is enjoying
herself and and she I think she just laid back
in the chair and put her her hand down her
(19:17):
skirt like Al Bundy. Uh, he just relaxing because I care. No,
I'm you ever had now I have no first usually Yeah, yeah,
you're very courteous.
Speaker 6 (19:33):
I just couldn't wait. I just couldn't wait.
Speaker 1 (19:35):
Okay, that's good. AnyWho, back to the actual uh focus
at hand is Noah Clark chef Noah Clark Box Chicken.
He's the owner. It's chef owned. That's pretty awesome. What's
the big deal about chef owned to you? Why do
you do you feel that to do what you wanted
to do it you had to own it.
Speaker 7 (19:56):
Yeah, I think that does carry a lot of weight.
I just care what I'm making sure and I can
get to put my all into everything that I do.
Speaker 1 (20:04):
So yeah, I'm gonna say this, and I don't want
it to sound weird, but I hate your guts and
I'll tell you why. All right, you're a handsome guy
and you own your place. You got that great smile,
and I'm about to taste your food, and by the
looks of it, it looks good. By the looks of Kayla.
It tastes good, so it sounds to me like I'm
(20:27):
going to have more reasons to hate you. So I
wanted to lead that this one here.
Speaker 6 (20:33):
What is this?
Speaker 7 (20:34):
That's our original It's our original chicken tender in a
taco form.
Speaker 6 (20:38):
Just so you know, this isn't actually on our menu.
Speaker 7 (20:39):
We did this specifically for this event, so for everyone listening,
don't think you can order it.
Speaker 6 (20:43):
If you do order on our website.
Speaker 7 (20:45):
But our original tender with cilantra onions, housemaids law and
a jalapino pablano crema on top. So it's got a
little heat to it from that nice sweetness and texture
from the tender, and then the soft tortilla just goes
with everything.
Speaker 1 (21:01):
Hell yeah, and the fat to flower ratio of those
turgies are nice to get you a little translucent on
you the crunch of that chicken. Now, we were talking
about this off the air. You learn doing this show
for a decade plus there's a major difference between good
(21:22):
food that's traveled and bad food, even if it's warm.
And I got to tell you this has been sitting
here as we've been talking. I can't believe that that's
crunchy like that, not soggy at all.
Speaker 7 (21:37):
We kind of take pride in that, honestly. Well it
holds up over time. Yeah, it caters very well. That's
one of our main focuses is catering. So like the tender,
just it could be really good.
Speaker 1 (21:48):
And it actually is pretty warm but still but you
could you could sand you could stand a house down
for painting with that. That crunch is perfect. Wow, you
should be proud. It's delicious, so tender, and that's the
undercut of the breast there.
Speaker 6 (22:04):
It's a tenderline. Yeah.
Speaker 7 (22:06):
So yeah, yeah, and we bred it with Punko breadcrumbs.
That's the where the crunch really comes from. But it's
a dipped tender, so it still holds its texture even
though it's been dunked in a sauce and everything.
Speaker 1 (22:17):
So this taco isn't even on the menu.
Speaker 7 (22:20):
It's not we're thinking about it, but we wanted to,
you know, try something new for all the chefs here
just to kind of, you know, see how their reaction was,
and it seems like we should put it on the menu,
just touching from the last ten minutes, but.
Speaker 1 (22:34):
I don't know if Kayla, producer Kayla is going to
let you leave until your problem. He's going to go
on there, No, and he's blocking the doorway.
Speaker 6 (22:41):
Now it could be a huge mistake on you.
Speaker 1 (22:44):
Know, you screwed yourself. This is excellent, this is thank you.
In my words, find a stranger down the street.
Speaker 6 (22:53):
I got threatened about five minutes.
Speaker 1 (22:55):
Yeah, I said, I hate you.
Speaker 6 (22:57):
You got threatened the Expectacle AF at some point.
Speaker 1 (23:00):
So those are all good things on this show. That's good.
Speaker 6 (23:03):
Yeah, it's a good thing. Yeah, a good slap.
Speaker 1 (23:06):
Yeah, it's a good slab. But she's aiming. That really
is terrific.
Speaker 6 (23:12):
Thank you.
Speaker 1 (23:12):
So where do where do people find you?
Speaker 7 (23:14):
We're in Westwood, So we're in a ghost kitchen right now.
It's called west Side Eats right off Pico and Supulvida.
So if you want to order and go on our
website or at eat at, eatbox, chicken dot com or Uber,
eat Store, Dash, grub Hub, Hungry Panda for our Chinese clientele.
Speaker 1 (23:30):
Wow.
Speaker 6 (23:30):
Yeah, so yeah, yeah, that is terrific.
Speaker 1 (23:32):
And once tell us about some of the sauces because
I know there's gotten.
Speaker 6 (23:36):
Yes, so the one you ate was our original. That's
why we're here.
Speaker 7 (23:38):
This is my aunt's recipe that's been kind of handed
down to me and.
Speaker 1 (23:42):
Kind of did you take it without her knowing?
Speaker 7 (23:45):
And no, she's here, she's handed down, she's here. She
created this when she was like eighteen, and we actually
had a restaurant Atlanta. We sold that concept, moved out here.
I opened this out here. I wanted to were originally
from Los Angeles, so came back home essentially, and uh, yeah,
(24:05):
we changed some stuff up. The spicy is new compared
to what you did then. But we have mild, spicy, hot,
and crazy hot flavors as well, just for the hot
chicken people. We wanted to give a nice level to
what they want stuff. But this is our spicy one.
So but this is too.
Speaker 1 (24:19):
It's very flavorful and I like the combination of the
freshness and the bright brightness of the veggies and stuff
that you have on there. But that up against that
crunchy chicken and it's cooked to perfections.
Speaker 6 (24:32):
Yeah, we really strive for that specifically.
Speaker 1 (24:34):
Yeah, really you could. There's nothing I would add, There
is nothing I could say about it. It's just so
perfect that crunch and that that bite is so wonderful.
Speaker 6 (24:43):
Still juicy, right, yeah, absolutely.
Speaker 1 (24:46):
Which I'm blown away because sometimes I have to find
it in my head going. Okay, traveled from here, but
I could I could smell this when I pulled up,
because you know, pulling up in the same areas where
the chefs are, and I started walking and I almost
didn't get inside. Almost said I'm gonna sit where that
what that smell. I'm going to sit right here and
(25:07):
then the show will be dead air. And that's really
excellent that you should be so proud of that. And
if I wish you had nothing but success here. How
long you guys been around since July?
Speaker 7 (25:18):
Okay, yeah, that was our fifth or something was our
first day?
Speaker 1 (25:21):
Yeah, everyone, And how's it been going? Are people finding
you guys?
Speaker 7 (25:25):
Yeah, it's been good. We're some slow growth. We're trying
to get our name out, which is I mean, while
we're here just trying to spread the world. Chicken say
that the name, Yeah, box chicken, box chicken is the name. Yeah,
our handles are eat box chicken, but our box chicken.
Speaker 1 (25:39):
Box chicken would be what people would think of, to
think of you and this fantastic chicken, and so it
would be box chicken. I want a chicken that comes
in a box that's delicious and crunchy. That would be
box chicken. I should go to eat box chicken, absolutely
because I want to eat box chicken. So eat box
chicken and should be the first time I find one
(26:01):
more time eat boy. That really is great. I would
send ten out of ten people to that.
Speaker 6 (26:08):
Thank you. You know we would love that.
Speaker 1 (26:11):
And I know we have a large audience all across
southern California, including Orange County. And I get notes all
the time from people on social media saying, hey, I'm
doing a day trip to LA where should I go?
This would be one of the places. I would say,
get go to eat box chicken and get yourself. And
you guys do catering.
Speaker 7 (26:29):
We do do catering. Yes, we love catering. It's one
of our favorite things to do. So okay, just hold
up really well. Like you said, it's well traveled, and
when it gets to you, it's still just as delicious
as it's leaving the friar.
Speaker 1 (26:39):
Oh this is outstanding. Yea, there there's zero Everything in
that bite was perfect.
Speaker 6 (26:44):
No notes that.
Speaker 1 (26:47):
No, The only note is do you know where my
car is? And will it fit?
Speaker 6 (26:51):
Drunk?
Speaker 1 (26:53):
Like? I want to take that home seriously, that is
an outset. I love when somebody can elevate something that
I've had a thousand times. It makes me go, that's different. Yeah,
that really is so good on you, chef. Nice to
meet you, Noah Clark. Box Chicken. You can look for
them eat Box Chicken. They opened in July. They're working
(27:14):
out of a ghost kitchen. Find out where you can
get your hands on this asap. That is my vote
stick around. More to come as we broadcast from the
Manhattan Beach Food and Wine event, and what a day.
It is going to be a lot of great flavors
or a lot of great people. Of course, wine and
spirits throughout the day as well, So go know where
Speaker 3 (27:34):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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