October 5, 2024 • 28 mins
We were giving out raffle tickets for amazing prizes at Poquito Mas. We had a special guess Chef Michael Hung telling us why he became a Chef.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil se Vedre. You're listening to kfi EM
six forty The four Purport on demand on the iHeartRadio
app Paqito Moss the original Baja Taco Stan and I
remember this. I was talking with mister Tim Conway Junior
last night, who is a valley rat just like myself.
I was born in Encino. Look at that for the
(00:21):
big e. Oh yeah, so I was born here in
Encino And it means a lot to me to be
here today, to hang out at Paketo Moss, to have
such a great local story. Got to shake the big
Man's hand Kevin when I walked in today, and it
just is we're gonna be talking to him later to
hear the whole story. If nothing else I get, I
(00:44):
get really wonderful feedback about the show. And some of
my favorite is when people are inspired by the people
that come on and they think, wow, I heard their
story and you know it motivated me to do X,
Y and Z and start a restrunner whatever it might be.
So so it's the four Report on Neil Sevadram. Happy
to be here today. We're going to be here all
(01:04):
three hours. We got a lot going on. It is
the forty fortieth anniversary of Poquito Moss. How amazing is
that forty years, multiple locations here in the Southland and
looking for them to continue to grow. I love pacing,
(01:25):
proper pacing. Nothing more sad than seeing a place grow
too fast and then shrink just as fast. So this
is one of our favorite places at the station as well.
There's a Pokeito Moss down the street on Olive from
KFI where we broadcast normally, and it has been a
favorite so much so that it is a running joke
(01:47):
that if our boss, Robin Bertolucci, asks you where do
you want to eat when she's buying, just say Poqito Moss,
because it doesn't matter, it's going to end up being
Poqito Moss. So you can say, hey, I'm I'm in
the mood for for burgers and she goes, great Poquito Moss,
My cow about some pizza. Great Poquito Mass. So that's
always the answer around KFI, and so celebrating their fortieth
(02:11):
is a big deal for us because we are fans
of theirs. Indeed, if you've not been, why the heck not.
It's one of those places that is a staple for
good quality fresh food, and I like their attitude and
they talk about the freshness of everything and that it's
(02:31):
worth waiting for and they'll get it to you as
fast as you can. They've got fresh tortillas, both corn
and flour. And as a you know, growing up with
my mother spoiling us with fresh made tortillas, you get
very snobby about having fresh tortillas. So we're constantly my
(02:52):
family is on the lookout for finding the best tortillas
in town and having them fresh. So if you're in
the area, come on out. Many of you have already
joined us, and I've gotten to shake some hands and
say hello to some wonderful listeners, And if you're in
the area, it would be my honor always to meet you.
I'm sorry, this is the face that you're gonna put
(03:15):
with a voice in the name. It's the only one
I have. It's not my mom and dad's fault. They
did a really nice job. I've just messed it up
along the way, so don't blame them. Kayla producer Kayla
is here with me and we're going to be hanging out,
which means she will be eating and we've got stuff
to give away. The folks from Zelman's Minty Mouthed Mints
are here today. Yeah, you guys just applauded a mint.
(03:41):
That's pretty impressive. What I mean? No, yeah, that's a Yeah,
it's more than a mint, it's a functional breath freshener. People.
That was a test you failed. They'll be giving away
some product and we'll have a special coming up that
will tell you about as well if you want to
try them. I've got some Forker short swag here today
(04:01):
that I'll be giving out. I've got some T shirts.
I have exactly one mug. I think we should auction it.
I found one mug today, But we've got some T
shirts and some key chains and stuff like that. Yes,
and you brought your own mug. That one is a
custom he gentlemen just held up a very special limited
edition mug of my brother Craig and me on a
(04:24):
trapeze when we did a couple of filling shows. I
think that was for Mo when we were filling in
for Mo Kelly. Mister mo Kelly, if you're nasty, and
we gave out those special edition mugs. I don't know.
My brother Craig did say that he might stop by
if he does that'll be a good oh yeah, you'll
get that sign, all right. So we've got a lot
(04:46):
to get to today. There's some stories going on in
the news regarding food and the like, and we'll do
some breakdowns of a couple of things today as well.
But just a great opportunity there, you know me, I'm
a sucker for these places that have you know, owners
that have been with them forever, Families that have grown
(05:06):
up and worked their way up through the company to
be major parts of it, like Edgar. We talked to Edgar,
we talked to Patty last week. We'll be talking to
them and more today and get to chat with Kevin
McCartney because to find out what, you know, the inspiration
was his travels. That is one of the things we
(05:29):
talk about on the show all the time that we
talk about food, the culture of the people to make it,
or the culture behind it. All those things, right, Well,
when you're exposed to someone else's culture, something beautiful happens.
There is not only ingredients, textures, colors and different things
that you might not have experienced before, but the way
(05:50):
they touch you motivates you to see things a little different.
And I think there's power in that it's been said,
and I think it might have been Mark Twain who
said that you you can't be prejudice when you travel.
When you travel, you learn about other people and who
they are, and that automatically makes you open to different
ideas and food is one of those things that does that.
(06:13):
So we're going to be talking to Kevin and his story,
hearing history and how Poketo Moss came a part of
the Southland and one of the preeminent Mexican food chains
here in Los Angeles. So the smells are worth it
just to come down. Just come in and take a
whiff and then leave and you're good to go. All
(06:35):
the fresh ingredients sizzling on the plancha and beyond in
the kitchen. The open kitchen here is pretty amazing. So
come by, say hi. We'll get started with the show
when we get back, but much to get to.
Speaker 2 (06:47):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty The.
Speaker 1 (06:54):
Keto Moss here on Ventura Boulevard in Encino where at
sixteen five four five on Ventura at Poqito Moss. You
can't miss it right here on the boulevard a good
crowd coming and hanging out with us people getting a
fantastic meal here celebrating the fortieth anniversary of Poqito Moss,
(07:14):
one of the legendary. You can't call it fast food
because it isn't. It is fast casual, sure, you know,
whatever you want to call it. They're in a lane
by themselves and they do really, really wonderful work. And
you can tell by the crew that they have here
smiling and making wonderful smells coming out of that kitchen.
If you have time today, I would be honored to
(07:35):
shake your hand and say hello, as we will be
here till five, giving away even some Pokito mass wag.
We've got some hats, and I've got some Folk Report
shirts and some key chains and some I don't know.
We'll go through Kayla's purse give some things away, lint
and olds, yeah, something like that. But come on down
(07:57):
and say hello. We're gonna be talking in just a
little bit to Chef Michael Hung. Executive Chef Michael Hung.
We are going to be doing broadcasting live next week
out in Manhattan Beach for an amazing event there, the
Manhattan Beach Food and Wine Event. We will be doing
that next week, and so we'll talk to Chef Michael
(08:18):
Hung about his participation as well. Right now, we've got
our buddy Will Coleschreiber Kfi in the sky. Hell who
cama to hang out with us today. It's nice to
see you, sir.
Speaker 3 (08:29):
Thank you.
Speaker 1 (08:30):
It's good to be here. Man, A good little crowd.
I live a few blocks I was just telling you this.
Speaker 4 (08:35):
I live a few blocks from here, and I cannot
believe I drive by, smell the good stuff and keep driving.
Speaker 1 (08:40):
Yes, the first time. Boom, Okay, he's never been to
Piccito Moss. Come on, it's not far from your house.
I have no excuse. Yeah, there is no excuse. That's
the one thing people ask me. What do you think
about Will cole Sswriverer. I said, there's no excuse for
him exactly. Yeah. Wait, wait a minute, wait a minute.
So the only eyes in the sky when it comes
(09:03):
to traffic in Los Angeles the radio world. What's that like?
Being able to see everything from a bird's eye view?
It is cool.
Speaker 4 (09:12):
I mean, we get up in the morning, went sometimes
it's foggy. Sometimes we get kind of stuck in a corner.
But yeah, it's great. Of course in the afternoon. My
buddy Michael Brian does the afternoon shift and we're the
last of the Mohicans, last ones. Yeah, everybody else is
just doing computers.
Speaker 1 (09:29):
There's something about it, like even recently, you've still got
the line fire going on, many fires going down. So
people don't understand in a plane like that, you can
hit multiple points and we always think of everything. Five
miles in Los Angeles is two hours, so you're able
to get over there and then get to the beaches
(09:49):
and then get to wherever you need to see For traffic.
Speaker 4 (09:51):
It's pretty much thirty minutes any direction, thirty minutes. Even
if I want to go to the beach, it's thirty
minutes from the mountains, and then we've got to go
look at the line fire. It's about another half hour,
like thirty minutes.
Speaker 1 (10:00):
Boom boom boom in clear weather. In clear weather, Wow,
that's insane. So you're seeing everything going on in the
Inland Empire or seeing everything in Orange County, you're seeing
everything here in La Yep Yep.
Speaker 4 (10:12):
And sometimes up in lay Tura County.
Speaker 1 (10:15):
Wherever we need to.
Speaker 3 (10:16):
Be, wherever we need to be.
Speaker 1 (10:17):
What are the you know, I think we can all
you know, say, stones throw away is the four or
five and one on one junction. But what you're gonna ask, no,
so where are the choke points that it seems like
we hear all the time? One oh one always horrible from.
Speaker 4 (10:34):
Hollywood to downtown LA in the morning, the four five
van eyes to Sunset Boulevard.
Speaker 1 (10:40):
What else? Those are the two main ones?
Speaker 4 (10:42):
Ninety one awful out of Corona all the way out
to uh, yeah.
Speaker 1 (10:47):
What the hell's going on on silver Lake Boulevard? That
there's always it's always slowing and it's Silver Lake Boulevard.
There's no freeway there.
Speaker 4 (10:54):
That's the problem is it's like it's like the two
ends and then between the two end and the one
O one it's all streets.
Speaker 1 (11:01):
So just it's just such a bad way to talk
about the eastern side. It was like, all right, it's
sucking again. And in SI you know the Silver Lake
exit usually just going down into the downtown area. It
usually starts around Vermont, right that starts to tighten up
almost always.
Speaker 4 (11:21):
Sometimes it gets a little better past the one ten
and then sometimes it just stays slow all the way
and you.
Speaker 1 (11:24):
Still like, yeah, that one ten junction where you've got
both north what is the north end south splitting off there?
Speaker 4 (11:30):
Yeah, well it's the inflamous four level interchange, the four
level interchange, the one ten and the one oh one,
and uh, I know they designed it. They were very
smart for their time, but that was a long time ago.
Speaker 1 (11:42):
Yeah, their time was horse and buggies. We have lots
of cars. Here's a uh, it's not really political per se,
but some people might see it that way. How many
of those incredibly angular news I'm not going to say that,
I'm saying. I'm not saying angular. I hear they're actually
(12:06):
stunning on the inside, but very angular. How many of
those angular trucks are you seeing now on the freeways.
I don't know about you. I've seen them all over
the place. I mean all over the place.
Speaker 4 (12:15):
They can pop it up, and I don't they're not cheap, No, no, no,
somebody's just making some money.
Speaker 1 (12:21):
No no, no, no, but I hear that. I think
the the Tesla cars are pretty pretty outstanding, and they're
gorgeous on the inside of the cars.
Speaker 4 (12:30):
I know the trucks are always they're on their third recall,
right now, there's something that fifth recall.
Speaker 1 (12:37):
Fifth They just had one with their reverse mirror not
clicking in. Good thing about that is it's just it's
a it's firmware cars. You don't know to take into
a job. They just go there. Yeah, there's a aular booger.
I bet you I would probably fall in love with
one if I drove it, and then I'd bring it
home and I'd be single real quickly. What what what
(13:01):
are some of your jams here in the valley besides
Poketo Moss now being your favorite, but what is? Uh?
What are some of your repetitive food places that you enjoy?
I love trucks. I love taco trucks. Yeah, I love it.
Just I can tell you the streets. I couldn't tell
you the names of the trucks. There's one on Sherman
Away right near Sopolvda.
Speaker 4 (13:18):
There's a poo poosa place on Zapulveda and right of
uh so, uh, it's all about the trucks and the
little I mean, you know, I'll discover more restaurants.
Speaker 1 (13:28):
I'm back new to the valley after being away for
a while. That paposas for you that don't know, are lovely.
They're ill Salvadorian and they are basically savory pop tarts,
a bunch of culture. I just ripped up into a
little American news. It's like a hot pocket.
Speaker 3 (13:47):
Now.
Speaker 1 (13:47):
They're lovely. They're like stuffing between two between masa, like
two corn, big thick corn tortillas and sealed on the
edges and they get you know, fried and hit on
the plancha and they're just they're absolutely so I got
to figure out what to eat here today. Oh you
see see the taco one, they're oh yeah, okay, get
all those. See the burrito one, the brito sign, get those. Yeah,
(14:10):
you get your toast, see the toast dot as the salads,
so just get it. Hit yeah, get that one, tazone's,
the plates, the plateos, get all that. I mean, just
basically just that. Tell them just point to each one
of those menus on you'll be good. Their shrimp is fantastic. Okay, good,
So I recommend that will Cole Shriver. Can't I not
(14:33):
in the sky, everybody, thank you didn't see that. I
didn't see you body. It is the Fork Report. We
got much more to come. So go nowhere. Nil sevadri
here live at Picquito Moss at sixteen to five four
five Ventura Boulevard. Come on down, say hello. We'll be
here until five o'clock. We'll be giving away some zelmons
and some swag and all kinds of stuff.
Speaker 2 (14:55):
So go know where you're listening to the fork Report
with Nils of A on demand from KFI AM six
forty Piqito.
Speaker 1 (15:03):
Moss in Encino. It is such a lovely location and
it is right on Ventura Boulevard sixteen five four five
Ventura Boulevard. Come by, say hello, and you know what
you can do this? It's really fun. You park outside,
you turn on the radio and you listen in your car,
and then you walk in and it's like, wow, that's
(15:24):
what I was listening to in my car. It's not
real super fun, but it's different. Okay, I want to
introduce you to somebody. This is executive Chef Michael Hung.
We'll explain a little bit about his path and why
we're having him on in a moment, but Chef, welcome
to the fork a Port.
Speaker 3 (15:43):
Thank you so much for having me. Neil, it's a
pleasure to be here today.
Speaker 1 (15:46):
What a travel so you basically have done? You know
the great Chef Migration, New York, San Francisco, Los Angeles,
some of the biggest cities for the culinary arts. Why
don't you take us back to the beginning days and
(16:08):
and your path and bring us up to today.
Speaker 5 (16:12):
Yeah, it's been a pretty pretty interesting life. I started
off returning from college. I went to school at the
University of Michigan, and I graduated with a degree in
English language and literature, of course. And I found myself
back in New York City and I fell into working
an IT job where I was doing desktop and network engineering.
(16:36):
I did that for three years, and then it kind
of transitioned into a role where I was I was
brought onto a company to kind of bring them into
the modern age. So that ended up with me becoming
their accounting and eventually their controller. So I did that
(16:57):
for three years, and I realized is that I am
not made for an office environment.
Speaker 1 (17:03):
And I hear you that, Yeah it was.
Speaker 5 (17:08):
It was a tough decision. But what really spurred it
was my brother, who she and I had worked in
like delis and restaurants growing up. He gave me a
call and he told me that he enrolled in Connory School.
And my first thought was.
Speaker 3 (17:22):
You know, f that guy? Yeah, and I realized talking
about I was I realized I was talking about myself
and that was what I was supposed to be doing.
Speaker 5 (17:31):
So the same day I basically called up the same
school and I enrolled and that was the start of
my career.
Speaker 1 (17:38):
You know. Talking with executive chef Michael hung here in
Los Angeles, you might know him by Faith and Flower,
which was one of those restaurants that came on the scene, uh,
you know, kicking and screaming with vibrancy and intensity and
got attention immediately and with good reason. Really, you be
(18:00):
so proud, Absolutely fantastic, But thank you. You mentioned something
and it's come through some of the things that you're
talking about, and it's something I've noticed being having the
pleasure of interviewing so many chefs on the program here.
There's almost a bit of rebellion that I find that
(18:22):
comes with some of the best chefs I've ever met.
Do you think that's a true statement.
Speaker 5 (18:28):
I'm not sure. I wouldn't call it rebellion necessarily. I
think that, you know, the shows that are working at
the top of the industry are often highly creative, and
as a result, we are all very.
Speaker 3 (18:46):
Very individualistic.
Speaker 5 (18:49):
You know, maybe not in the sense of, you know,
in the sense of us kind of being out there,
way out there on the left or the right, but
more in the sense that, you know, we are often
very much in our own minds. You know, we're focused
on our creative processes. You know, for me, a lot
(19:10):
of it is it's just really about putting my vision
into the restaurant.
Speaker 3 (19:15):
So I think when you do that.
Speaker 1 (19:17):
You have to be protected.
Speaker 3 (19:18):
All yeah, you have.
Speaker 5 (19:20):
To be protective of the vision, but then you also
realize that the rules that everyone else is working under
don't necessarily don't necessarily work for your creativity.
Speaker 1 (19:32):
Yeah, that's an elegant way, well for somebody who studied
language and literature, but it's an eloquent way to say
that there is I guess rebellion wasn't the right word,
but there is something that I've noticed that they it
was finally a shoe that fit. When I talked to chefs,
They're like, it made sense nothing else did.
Speaker 5 (19:51):
Or I.
Speaker 1 (19:53):
Brustled at bristled rather at the thought of going into
the corporate scene, or I it rubbed me the wrong way.
It's like an entrepreneur. An entrepreneur is somebody who would
rather work eighty hours for themselves than forty hours a
week for someone else.
Speaker 5 (20:11):
Absolutely, absolutely, And I think that a lot of chefs
are naturally.
Speaker 3 (20:15):
Entrepreneurs as well. I mean most of us want to
or have.
Speaker 5 (20:19):
The dream of opening up some jewel box restaurant where
we are just being purely creative.
Speaker 1 (20:27):
Yeah, and you know what, from the work that you've done,
you've defined that. Can you stick around one more segment?
I want to talk about Manhattan Beach Food and Wine
Festival coming up next week a week from today, we'll
be broadcasting out there, but I want to talk about
your affiliation with that, what you're planning to do and beyond. Okay, yes, absolutely,
all right, hanging tight, everybody. Chef Michael Hung is going
(20:49):
to join us on the other side of the news
here and we'll talk about, you know, his journey from
New York to Palm Springs more and also to the
Manhattan Beach Food and Wine event that's coming out that's
up next week. And the folks at SEECAP are the
(21:11):
beneficiary of this event, and you know, we've had them
on many times and we love them. Careers through Culinary
Arts program, So go know where you've been listening to
the Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday,
and anytime on demand on the iHeartRadio app. Poquito Moss
(21:31):
on Ventura Boulevard sixteen five four five Ventura Boulevard. Here
at Pequito Moss, they're celebrating their fortieth anniversary. So very
cool to be out here, I will tell you. Listen,
their food is spectacular, all of it. You're not going
to miss anything. Everything's great. But man, have you tried
their shrimp? Holy smoke, their shrimp is insane? Absolutely, Oh
(21:59):
my god. All right, So there is a great event
coming up, Manhattan Beach Food and Wine event next weekend.
You want to find out more or get tickets, go
to Manhattanbeachfood and Wine dot com Manhattan Beach Food and Wine.
Why because they have an amazing lineup of chefs. But
even more important than that is that they are going
(22:21):
to be benefiting careers through Culinary Arts Program otherwise known
as SACAP. And it's just an amazing organization with people
with the biggest hearts you've ever come across. And right
now we're talking to one of the chefs that is
going to be part of it. Executive chef Michael Hung. Michael,
(22:45):
what is your expectation for this coming weekend? Everything starts,
I believe on the eleventh. I'll be out there on
the twelve. But what is your hope that people's experience
will be when they go to the Manhattan Beach Food
and Wine event.
Speaker 5 (23:02):
Well, my first hope is that everybody thinks that everything
is delicious. There's some really incredible chefs out there, a
lot of people actually who I look up through and
who has the mentors to me as well, including some
people like Dominate Krem, who's a fantastic chef.
Speaker 3 (23:20):
Coming out in San Francisco.
Speaker 1 (23:23):
What are the you know, you know, jumping around from
these places as you've had New York, San Francisco, here,
Palm Springs, wherever it might be. How is the energy
or the general scene different. You know, we were playing
some punk rock music coming in. One of my favorite band's,
(23:44):
Minor Threat, grew up with that, you know, the the
punk rock movement. But every city had a different energy
or vibe even though it was the same music. Absolutely,
So what about the food scene? What do you see
different about what's going on in LA and in the
South Bay now well LA and.
Speaker 5 (24:01):
The Southway I think is are very exciting places to
be for free. Obviously, LA for the last three four
or five years has been has been a sort of
tarragon of American cuisine just in terms of the diversity
and the excitement of the different chefs coming out of here.
Speaker 3 (24:21):
And the South Day is really starting.
Speaker 5 (24:23):
To grow, both in terms of the number of restaurants.
Speaker 3 (24:28):
And also the quality of restaurants. You know, I'm a.
Speaker 5 (24:32):
Big fan of Manhattan Beach Posts. Oh yeah, the fame
is incredible, and he's been doing amazing work down there
for over a decade now and really has been driving
the scene in Manhattan Beach, Hormosa. I actually opened the
restaurant in Hermosa called Decadence, which is has made it
(24:53):
through the pandemic and is still thriving.
Speaker 3 (24:55):
So that's very exciting.
Speaker 1 (24:57):
God bless you man. That is not easy to say.
Speaker 3 (25:00):
Yeah they did it, and you know it's uh.
Speaker 5 (25:04):
Promosa and Manhattan Beach Rodondo are just really kicking up steam.
Speaker 1 (25:09):
Speaking about David, there is there is a theory that
if you're going to start someplace, start with a really
good biscuit and then the rest. The first time I
tasted one of those things, I would have signed up
for a cult if he had one.
Speaker 3 (25:27):
Oh yeah, the melky cheese is where it's at when
you that.
Speaker 1 (25:33):
You know interesting, that's what you know? One element of
a good meal there, right, And he does the fantastic food.
He's been on the show many times before. But the
when you start a restaurant, what is that? What's that
point of inspiration? Is it the area? Do you look
at where you're going to be doing it? What is
it for me?
Speaker 5 (25:53):
There's there's any I look at inspiration in many places.
A lot of times I really just looking at beach
projects individually. Some of it has to do with the ownership,
some of it has to do with place, and then
some of that.
Speaker 3 (26:08):
Has to do with concept. I'll give you an example
right now.
Speaker 5 (26:11):
I'm the chef and the director of food and bubbage
at the Palm Springs Surf Club here in Palm Springs,
and we are relaunching a restaurant called Navigator that's going
to be in about a few weeks. And being that
we are in the surf club, the inspiration for this
restaurant I've taken from different famous surf regions around the World,
(26:33):
oh Manerian, the Iberian Peninsula, North Africa, South Africa, Indonesia, obviously, Hawaii,
you know, California, Baja California, you know, even a three
touches from New Jerseys.
Speaker 1 (26:53):
All of those I was a yeah, check, yeah check,
yeah wait Jersey, But I'm kidding, klab my producers from Jersey. Yes, well,
I appreciate your time. And you know what the Surf Club,
for those who don't know, is, you know, going through
a renaissance and a really cool special location that has
(27:18):
just look it up. It has a unique look to it,
killer vibe. You're looking to go out, have the desert fun,
the heat, and the water and a very particular kind
of water experience at all of those things, a great,
great location, and of course absolutely your food adding to
it will only make it better. So Chef Michael Hung,
(27:39):
let's hear it out for chef second of Chef Michael Houng,
don't get so much any other very very cool, what's that?
Speaker 3 (27:48):
Let's get you out here one of these days.
Speaker 1 (27:51):
Absolutely absolutely, and I can't wait to shake your hand
next week when we're out there at the Manhattan Beach
Food and Wine. I can't encourage you enough if you're
looking for a great food experience, it's coming up next weekend.
There are some tickets left. Manhattan Beachfood and Wine dot com,
Manhattan Beachfood and Wine dot com. You can find them
(28:11):
on Instagram at mb Food and Wine. And of course
this is beneficiary is Careers through Culinary Arts Program SECAP
and they are amazing in what they do. Thanks chef,
looking forward to seeing you next week. We'll be back
with more, So go nowhere.
Speaker 2 (28:31):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil se Vedre. You're listening to kfi EM
six forty The four Purport on demand on the iHeartRadio
app Paqito Moss the original Baja Taco Stan and I
remember this. I was talking with mister Tim Conway Junior
last night, who is a valley rat just like myself.
I was born in Encino. Look at that for the
(00:21):
big e. Oh yeah, so I was born here in
Encino And it means a lot to me to be
here today, to hang out at Paketo Moss, to have
such a great local story. Got to shake the big
Man's hand Kevin when I walked in today, and it
just is we're gonna be talking to him later to
hear the whole story. If nothing else I get, I
(00:44):
get really wonderful feedback about the show. And some of
my favorite is when people are inspired by the people
that come on and they think, wow, I heard their
story and you know it motivated me to do X,
Y and Z and start a restrunner whatever it might be.
So so it's the four Report on Neil Sevadram. Happy
to be here today. We're going to be here all
(01:04):
three hours. We got a lot going on. It is
the forty fortieth anniversary of Poquito Moss. How amazing is
that forty years, multiple locations here in the Southland and
looking for them to continue to grow. I love pacing,
(01:25):
proper pacing. Nothing more sad than seeing a place grow
too fast and then shrink just as fast. So this
is one of our favorite places at the station as well.
There's a Pokeito Moss down the street on Olive from
KFI where we broadcast normally, and it has been a
favorite so much so that it is a running joke
(01:47):
that if our boss, Robin Bertolucci, asks you where do
you want to eat when she's buying, just say Poqito Moss,
because it doesn't matter, it's going to end up being
Poqito Moss. So you can say, hey, I'm I'm in
the mood for for burgers and she goes, great Poquito Moss,
My cow about some pizza. Great Poquito Mass. So that's
always the answer around KFI, and so celebrating their fortieth
(02:11):
is a big deal for us because we are fans
of theirs. Indeed, if you've not been, why the heck not.
It's one of those places that is a staple for
good quality fresh food, and I like their attitude and
they talk about the freshness of everything and that it's
(02:31):
worth waiting for and they'll get it to you as
fast as you can. They've got fresh tortillas, both corn
and flour. And as a you know, growing up with
my mother spoiling us with fresh made tortillas, you get
very snobby about having fresh tortillas. So we're constantly my
(02:52):
family is on the lookout for finding the best tortillas
in town and having them fresh. So if you're in
the area, come on out. Many of you have already
joined us, and I've gotten to shake some hands and
say hello to some wonderful listeners, And if you're in
the area, it would be my honor always to meet you.
I'm sorry, this is the face that you're gonna put
(03:15):
with a voice in the name. It's the only one
I have. It's not my mom and dad's fault. They
did a really nice job. I've just messed it up
along the way, so don't blame them. Kayla producer Kayla
is here with me and we're going to be hanging out,
which means she will be eating and we've got stuff
to give away. The folks from Zelman's Minty Mouthed Mints
are here today. Yeah, you guys just applauded a mint.
(03:41):
That's pretty impressive. What I mean? No, yeah, that's a Yeah,
it's more than a mint, it's a functional breath freshener. People.
That was a test you failed. They'll be giving away
some product and we'll have a special coming up that
will tell you about as well if you want to
try them. I've got some Forker short swag here today
(04:01):
that I'll be giving out. I've got some T shirts.
I have exactly one mug. I think we should auction it.
I found one mug today, But we've got some T
shirts and some key chains and stuff like that. Yes,
and you brought your own mug. That one is a
custom he gentlemen just held up a very special limited
edition mug of my brother Craig and me on a
(04:24):
trapeze when we did a couple of filling shows. I
think that was for Mo when we were filling in
for Mo Kelly. Mister mo Kelly, if you're nasty, and
we gave out those special edition mugs. I don't know.
My brother Craig did say that he might stop by
if he does that'll be a good oh yeah, you'll
get that sign, all right. So we've got a lot
(04:46):
to get to today. There's some stories going on in
the news regarding food and the like, and we'll do
some breakdowns of a couple of things today as well.
But just a great opportunity there, you know me, I'm
a sucker for these places that have you know, owners
that have been with them forever, Families that have grown
(05:06):
up and worked their way up through the company to
be major parts of it, like Edgar. We talked to Edgar,
we talked to Patty last week. We'll be talking to
them and more today and get to chat with Kevin
McCartney because to find out what, you know, the inspiration
was his travels. That is one of the things we
(05:29):
talk about on the show all the time that we
talk about food, the culture of the people to make it,
or the culture behind it. All those things, right, Well,
when you're exposed to someone else's culture, something beautiful happens.
There is not only ingredients, textures, colors and different things
that you might not have experienced before, but the way
(05:50):
they touch you motivates you to see things a little different.
And I think there's power in that it's been said,
and I think it might have been Mark Twain who
said that you you can't be prejudice when you travel.
When you travel, you learn about other people and who
they are, and that automatically makes you open to different
ideas and food is one of those things that does that.
(06:13):
So we're going to be talking to Kevin and his story,
hearing history and how Poketo Moss came a part of
the Southland and one of the preeminent Mexican food chains
here in Los Angeles. So the smells are worth it
just to come down. Just come in and take a
whiff and then leave and you're good to go. All
(06:35):
the fresh ingredients sizzling on the plancha and beyond in
the kitchen. The open kitchen here is pretty amazing. So
come by, say hi. We'll get started with the show
when we get back, but much to get to.
Speaker 2 (06:47):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty The.
Speaker 1 (06:54):
Keto Moss here on Ventura Boulevard in Encino where at
sixteen five four five on Ventura at Poqito Moss. You
can't miss it right here on the boulevard a good
crowd coming and hanging out with us people getting a
fantastic meal here celebrating the fortieth anniversary of Poqito Moss,
(07:14):
one of the legendary. You can't call it fast food
because it isn't. It is fast casual, sure, you know,
whatever you want to call it. They're in a lane
by themselves and they do really, really wonderful work. And
you can tell by the crew that they have here
smiling and making wonderful smells coming out of that kitchen.
If you have time today, I would be honored to
(07:35):
shake your hand and say hello, as we will be
here till five, giving away even some Pokito mass wag.
We've got some hats, and I've got some Folk Report
shirts and some key chains and some I don't know.
We'll go through Kayla's purse give some things away, lint
and olds, yeah, something like that. But come on down
(07:57):
and say hello. We're gonna be talking in just a
little bit to Chef Michael Hung. Executive Chef Michael Hung.
We are going to be doing broadcasting live next week
out in Manhattan Beach for an amazing event there, the
Manhattan Beach Food and Wine Event. We will be doing
that next week, and so we'll talk to Chef Michael
(08:18):
Hung about his participation as well. Right now, we've got
our buddy Will Coleschreiber Kfi in the sky. Hell who
cama to hang out with us today. It's nice to
see you, sir.
Speaker 3 (08:29):
Thank you.
Speaker 1 (08:30):
It's good to be here. Man, A good little crowd.
I live a few blocks I was just telling you this.
Speaker 4 (08:35):
I live a few blocks from here, and I cannot
believe I drive by, smell the good stuff and keep driving.
Speaker 1 (08:40):
Yes, the first time. Boom, Okay, he's never been to
Piccito Moss. Come on, it's not far from your house.
I have no excuse. Yeah, there is no excuse. That's
the one thing people ask me. What do you think
about Will cole Sswriverer. I said, there's no excuse for
him exactly. Yeah. Wait, wait a minute, wait a minute.
So the only eyes in the sky when it comes
(09:03):
to traffic in Los Angeles the radio world. What's that like?
Being able to see everything from a bird's eye view?
It is cool.
Speaker 4 (09:12):
I mean, we get up in the morning, went sometimes
it's foggy. Sometimes we get kind of stuck in a corner.
But yeah, it's great. Of course in the afternoon. My
buddy Michael Brian does the afternoon shift and we're the
last of the Mohicans, last ones. Yeah, everybody else is
just doing computers.
Speaker 1 (09:29):
There's something about it, like even recently, you've still got
the line fire going on, many fires going down. So
people don't understand in a plane like that, you can
hit multiple points and we always think of everything. Five
miles in Los Angeles is two hours, so you're able
to get over there and then get to the beaches
(09:49):
and then get to wherever you need to see For traffic.
Speaker 4 (09:51):
It's pretty much thirty minutes any direction, thirty minutes. Even
if I want to go to the beach, it's thirty
minutes from the mountains, and then we've got to go
look at the line fire. It's about another half hour,
like thirty minutes.
Speaker 1 (10:00):
Boom boom boom in clear weather. In clear weather, Wow,
that's insane. So you're seeing everything going on in the
Inland Empire or seeing everything in Orange County, you're seeing
everything here in La Yep Yep.
Speaker 4 (10:12):
And sometimes up in lay Tura County.
Speaker 1 (10:15):
Wherever we need to.
Speaker 3 (10:16):
Be, wherever we need to be.
Speaker 1 (10:17):
What are the you know, I think we can all
you know, say, stones throw away is the four or
five and one on one junction. But what you're gonna ask, no,
so where are the choke points that it seems like
we hear all the time? One oh one always horrible from.
Speaker 4 (10:34):
Hollywood to downtown LA in the morning, the four five
van eyes to Sunset Boulevard.
Speaker 1 (10:40):
What else? Those are the two main ones?
Speaker 4 (10:42):
Ninety one awful out of Corona all the way out
to uh, yeah.
Speaker 1 (10:47):
What the hell's going on on silver Lake Boulevard? That
there's always it's always slowing and it's Silver Lake Boulevard.
There's no freeway there.
Speaker 4 (10:54):
That's the problem is it's like it's like the two
ends and then between the two end and the one
O one it's all streets.
Speaker 1 (11:01):
So just it's just such a bad way to talk
about the eastern side. It was like, all right, it's
sucking again. And in SI you know the Silver Lake
exit usually just going down into the downtown area. It
usually starts around Vermont, right that starts to tighten up
almost always.
Speaker 4 (11:21):
Sometimes it gets a little better past the one ten
and then sometimes it just stays slow all the way
and you.
Speaker 1 (11:24):
Still like, yeah, that one ten junction where you've got
both north what is the north end south splitting off there?
Speaker 4 (11:30):
Yeah, well it's the inflamous four level interchange, the four
level interchange, the one ten and the one oh one,
and uh, I know they designed it. They were very
smart for their time, but that was a long time ago.
Speaker 1 (11:42):
Yeah, their time was horse and buggies. We have lots
of cars. Here's a uh, it's not really political per se,
but some people might see it that way. How many
of those incredibly angular news I'm not going to say that,
I'm saying. I'm not saying angular. I hear they're actually
(12:06):
stunning on the inside, but very angular. How many of
those angular trucks are you seeing now on the freeways.
I don't know about you. I've seen them all over
the place. I mean all over the place.
Speaker 4 (12:15):
They can pop it up, and I don't they're not cheap, No, no, no,
somebody's just making some money.
Speaker 1 (12:21):
No no, no, no, but I hear that. I think
the the Tesla cars are pretty pretty outstanding, and they're
gorgeous on the inside of the cars.
Speaker 4 (12:30):
I know the trucks are always they're on their third recall,
right now, there's something that fifth recall.
Speaker 1 (12:37):
Fifth They just had one with their reverse mirror not
clicking in. Good thing about that is it's just it's
a it's firmware cars. You don't know to take into
a job. They just go there. Yeah, there's a aular booger.
I bet you I would probably fall in love with
one if I drove it, and then I'd bring it
home and I'd be single real quickly. What what what
(13:01):
are some of your jams here in the valley besides
Poketo Moss now being your favorite, but what is? Uh?
What are some of your repetitive food places that you enjoy?
I love trucks. I love taco trucks. Yeah, I love it.
Just I can tell you the streets. I couldn't tell
you the names of the trucks. There's one on Sherman
Away right near Sopolvda.
Speaker 4 (13:18):
There's a poo poosa place on Zapulveda and right of
uh so, uh, it's all about the trucks and the
little I mean, you know, I'll discover more restaurants.
Speaker 1 (13:28):
I'm back new to the valley after being away for
a while. That paposas for you that don't know, are lovely.
They're ill Salvadorian and they are basically savory pop tarts,
a bunch of culture. I just ripped up into a
little American news. It's like a hot pocket.
Speaker 3 (13:47):
Now.
Speaker 1 (13:47):
They're lovely. They're like stuffing between two between masa, like
two corn, big thick corn tortillas and sealed on the
edges and they get you know, fried and hit on
the plancha and they're just they're absolutely so I got
to figure out what to eat here today. Oh you
see see the taco one, they're oh yeah, okay, get
all those. See the burrito one, the brito sign, get those. Yeah,
(14:10):
you get your toast, see the toast dot as the salads,
so just get it. Hit yeah, get that one, tazone's,
the plates, the plateos, get all that. I mean, just
basically just that. Tell them just point to each one
of those menus on you'll be good. Their shrimp is fantastic. Okay, good,
So I recommend that will Cole Shriver. Can't I not
(14:33):
in the sky, everybody, thank you didn't see that. I
didn't see you body. It is the Fork Report. We
got much more to come. So go nowhere. Nil sevadri
here live at Picquito Moss at sixteen to five four
five Ventura Boulevard. Come on down, say hello. We'll be
here until five o'clock. We'll be giving away some zelmons
and some swag and all kinds of stuff.
Speaker 2 (14:55):
So go know where you're listening to the fork Report
with Nils of A on demand from KFI AM six
forty Piqito.
Speaker 1 (15:03):
Moss in Encino. It is such a lovely location and
it is right on Ventura Boulevard sixteen five four five
Ventura Boulevard. Come by, say hello, and you know what
you can do this? It's really fun. You park outside,
you turn on the radio and you listen in your car,
and then you walk in and it's like, wow, that's
(15:24):
what I was listening to in my car. It's not
real super fun, but it's different. Okay, I want to
introduce you to somebody. This is executive Chef Michael Hung.
We'll explain a little bit about his path and why
we're having him on in a moment, but Chef, welcome
to the fork a Port.
Speaker 3 (15:43):
Thank you so much for having me. Neil, it's a
pleasure to be here today.
Speaker 1 (15:46):
What a travel so you basically have done? You know
the great Chef Migration, New York, San Francisco, Los Angeles,
some of the biggest cities for the culinary arts. Why
don't you take us back to the beginning days and
(16:08):
and your path and bring us up to today.
Speaker 5 (16:12):
Yeah, it's been a pretty pretty interesting life. I started
off returning from college. I went to school at the
University of Michigan, and I graduated with a degree in
English language and literature, of course. And I found myself
back in New York City and I fell into working
an IT job where I was doing desktop and network engineering.
(16:36):
I did that for three years, and then it kind
of transitioned into a role where I was I was
brought onto a company to kind of bring them into
the modern age. So that ended up with me becoming
their accounting and eventually their controller. So I did that
(16:57):
for three years, and I realized is that I am
not made for an office environment.
Speaker 1 (17:03):
And I hear you that, Yeah it was.
Speaker 5 (17:08):
It was a tough decision. But what really spurred it
was my brother, who she and I had worked in
like delis and restaurants growing up. He gave me a
call and he told me that he enrolled in Connory School.
And my first thought was.
Speaker 3 (17:22):
You know, f that guy? Yeah, and I realized talking
about I was I realized I was talking about myself
and that was what I was supposed to be doing.
Speaker 5 (17:31):
So the same day I basically called up the same
school and I enrolled and that was the start of
my career.
Speaker 1 (17:38):
You know. Talking with executive chef Michael hung here in
Los Angeles, you might know him by Faith and Flower,
which was one of those restaurants that came on the scene, uh,
you know, kicking and screaming with vibrancy and intensity and
got attention immediately and with good reason. Really, you be
(18:00):
so proud, Absolutely fantastic, But thank you. You mentioned something
and it's come through some of the things that you're
talking about, and it's something I've noticed being having the
pleasure of interviewing so many chefs on the program here.
There's almost a bit of rebellion that I find that
(18:22):
comes with some of the best chefs I've ever met.
Do you think that's a true statement.
Speaker 5 (18:28):
I'm not sure. I wouldn't call it rebellion necessarily. I
think that, you know, the shows that are working at
the top of the industry are often highly creative, and
as a result, we are all very.
Speaker 3 (18:46):
Very individualistic.
Speaker 5 (18:49):
You know, maybe not in the sense of, you know,
in the sense of us kind of being out there,
way out there on the left or the right, but
more in the sense that, you know, we are often
very much in our own minds. You know, we're focused
on our creative processes. You know, for me, a lot
(19:10):
of it is it's just really about putting my vision
into the restaurant.
Speaker 3 (19:15):
So I think when you do that.
Speaker 1 (19:17):
You have to be protected.
Speaker 3 (19:18):
All yeah, you have.
Speaker 5 (19:20):
To be protective of the vision, but then you also
realize that the rules that everyone else is working under
don't necessarily don't necessarily work for your creativity.
Speaker 1 (19:32):
Yeah, that's an elegant way, well for somebody who studied
language and literature, but it's an eloquent way to say
that there is I guess rebellion wasn't the right word,
but there is something that I've noticed that they it
was finally a shoe that fit. When I talked to chefs,
They're like, it made sense nothing else did.
Speaker 5 (19:51):
Or I.
Speaker 1 (19:53):
Brustled at bristled rather at the thought of going into
the corporate scene, or I it rubbed me the wrong way.
It's like an entrepreneur. An entrepreneur is somebody who would
rather work eighty hours for themselves than forty hours a
week for someone else.
Speaker 5 (20:11):
Absolutely, absolutely, And I think that a lot of chefs
are naturally.
Speaker 3 (20:15):
Entrepreneurs as well. I mean most of us want to
or have.
Speaker 5 (20:19):
The dream of opening up some jewel box restaurant where
we are just being purely creative.
Speaker 1 (20:27):
Yeah, and you know what, from the work that you've done,
you've defined that. Can you stick around one more segment?
I want to talk about Manhattan Beach Food and Wine
Festival coming up next week a week from today, we'll
be broadcasting out there, but I want to talk about
your affiliation with that, what you're planning to do and beyond. Okay, yes, absolutely,
all right, hanging tight, everybody. Chef Michael Hung is going
(20:49):
to join us on the other side of the news
here and we'll talk about, you know, his journey from
New York to Palm Springs more and also to the
Manhattan Beach Food and Wine event that's coming out that's
up next week. And the folks at SEECAP are the
(21:11):
beneficiary of this event, and you know, we've had them
on many times and we love them. Careers through Culinary
Arts program, So go know where you've been listening to
the Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday,
and anytime on demand on the iHeartRadio app. Poquito Moss
(21:31):
on Ventura Boulevard sixteen five four five Ventura Boulevard. Here
at Pequito Moss, they're celebrating their fortieth anniversary. So very
cool to be out here, I will tell you. Listen,
their food is spectacular, all of it. You're not going
to miss anything. Everything's great. But man, have you tried
their shrimp? Holy smoke, their shrimp is insane? Absolutely, Oh
(21:59):
my god. All right, So there is a great event
coming up, Manhattan Beach Food and Wine event next weekend.
You want to find out more or get tickets, go
to Manhattanbeachfood and Wine dot com Manhattan Beach Food and Wine.
Why because they have an amazing lineup of chefs. But
even more important than that is that they are going
(22:21):
to be benefiting careers through Culinary Arts Program otherwise known
as SACAP. And it's just an amazing organization with people
with the biggest hearts you've ever come across. And right
now we're talking to one of the chefs that is
going to be part of it. Executive chef Michael Hung. Michael,
(22:45):
what is your expectation for this coming weekend? Everything starts,
I believe on the eleventh. I'll be out there on
the twelve. But what is your hope that people's experience
will be when they go to the Manhattan Beach Food
and Wine event.
Speaker 5 (23:02):
Well, my first hope is that everybody thinks that everything
is delicious. There's some really incredible chefs out there, a
lot of people actually who I look up through and
who has the mentors to me as well, including some
people like Dominate Krem, who's a fantastic chef.
Speaker 3 (23:20):
Coming out in San Francisco.
Speaker 1 (23:23):
What are the you know, you know, jumping around from
these places as you've had New York, San Francisco, here,
Palm Springs, wherever it might be. How is the energy
or the general scene different. You know, we were playing
some punk rock music coming in. One of my favorite band's,
(23:44):
Minor Threat, grew up with that, you know, the the
punk rock movement. But every city had a different energy
or vibe even though it was the same music. Absolutely,
So what about the food scene? What do you see
different about what's going on in LA and in the
South Bay now well LA and.
Speaker 5 (24:01):
The Southway I think is are very exciting places to
be for free. Obviously, LA for the last three four
or five years has been has been a sort of
tarragon of American cuisine just in terms of the diversity
and the excitement of the different chefs coming out of here.
Speaker 3 (24:21):
And the South Day is really starting.
Speaker 5 (24:23):
To grow, both in terms of the number of restaurants.
Speaker 3 (24:28):
And also the quality of restaurants. You know, I'm a.
Speaker 5 (24:32):
Big fan of Manhattan Beach Posts. Oh yeah, the fame
is incredible, and he's been doing amazing work down there
for over a decade now and really has been driving
the scene in Manhattan Beach, Hormosa. I actually opened the
restaurant in Hermosa called Decadence, which is has made it
(24:53):
through the pandemic and is still thriving.
Speaker 3 (24:55):
So that's very exciting.
Speaker 1 (24:57):
God bless you man. That is not easy to say.
Speaker 3 (25:00):
Yeah they did it, and you know it's uh.
Speaker 5 (25:04):
Promosa and Manhattan Beach Rodondo are just really kicking up steam.
Speaker 1 (25:09):
Speaking about David, there is there is a theory that
if you're going to start someplace, start with a really
good biscuit and then the rest. The first time I
tasted one of those things, I would have signed up
for a cult if he had one.
Speaker 3 (25:27):
Oh yeah, the melky cheese is where it's at when
you that.
Speaker 1 (25:33):
You know interesting, that's what you know? One element of
a good meal there, right, And he does the fantastic food.
He's been on the show many times before. But the
when you start a restaurant, what is that? What's that
point of inspiration? Is it the area? Do you look
at where you're going to be doing it? What is
it for me?
Speaker 5 (25:53):
There's there's any I look at inspiration in many places.
A lot of times I really just looking at beach
projects individually. Some of it has to do with the ownership,
some of it has to do with place, and then
some of that.
Speaker 3 (26:08):
Has to do with concept. I'll give you an example
right now.
Speaker 5 (26:11):
I'm the chef and the director of food and bubbage
at the Palm Springs Surf Club here in Palm Springs,
and we are relaunching a restaurant called Navigator that's going
to be in about a few weeks. And being that
we are in the surf club, the inspiration for this
restaurant I've taken from different famous surf regions around the World,
(26:33):
oh Manerian, the Iberian Peninsula, North Africa, South Africa, Indonesia, obviously, Hawaii,
you know, California, Baja California, you know, even a three
touches from New Jerseys.
Speaker 1 (26:53):
All of those I was a yeah, check, yeah check,
yeah wait Jersey, But I'm kidding, klab my producers from Jersey. Yes, well,
I appreciate your time. And you know what the Surf Club,
for those who don't know, is, you know, going through
a renaissance and a really cool special location that has
(27:18):
just look it up. It has a unique look to it,
killer vibe. You're looking to go out, have the desert fun,
the heat, and the water and a very particular kind
of water experience at all of those things, a great,
great location, and of course absolutely your food adding to
it will only make it better. So Chef Michael Hung,
(27:39):
let's hear it out for chef second of Chef Michael Houng,
don't get so much any other very very cool, what's that?
Speaker 3 (27:48):
Let's get you out here one of these days.
Speaker 1 (27:51):
Absolutely absolutely, and I can't wait to shake your hand
next week when we're out there at the Manhattan Beach
Food and Wine. I can't encourage you enough if you're
looking for a great food experience, it's coming up next weekend.
There are some tickets left. Manhattan Beachfood and Wine dot com,
Manhattan Beachfood and Wine dot com. You can find them
(28:11):
on Instagram at mb Food and Wine. And of course
this is beneficiary is Careers through Culinary Arts Program SECAP
and they are amazing in what they do. Thanks chef,
looking forward to seeing you next week. We'll be back
with more, So go nowhere.
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