@ForkReport - Hour 2

Guest Jacklyn Mitosinka (My- Toe-Sink-A) - Polly's Pies. Guest- Wing Lam- Strawberry Festival. 

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to kf I AM six forty the
four Purport on demand on the iHeartRadioapp Let me teach you had it,

(00:21):
Let me teach you who at it? Let me teach you at it.
It's a culinary Let me teach youat it. Let me teach you out
it. Let me KFI AM sixforty live everywhere on the iHeart Radio app.

(00:45):
Hey, everybody, it's the fourReport, all Things Food, beverage
and beyond. I am your welfedhost, Neil Savedra. How do you
do? Happy Saturday to you?It was I time is flying. I'm
I'm just I don't know where Iam or what I'm doing half the time
as it is anyways, and thenI look and I go, it's almost
been a week since Mother's Day,right since Mommy's Day, And now it's

(01:11):
boom, We're past the midpoint ofMay, and I'm going, oh my
gosh. In two weeks it's June. And then you know what happens when
you hit July. You're knocking onthe door of the holidays. And that's
usually when our boss Robin goes,oh no, and I go, okay,

(01:36):
you're gonna sneeze in the summer andyou are going to be, oh
my gosh, I haven't done myshopping yet. Okay, you can laugh,
Go ahead and laugh. It's gonnahappen, and then everybody's gonna come
to me and they're gonna go youknow what, Neil, You're right,
of course, I am all right. There is a lot going on,
a lot of celebrations and a lotof reasons to focus on those around us

(02:01):
and to celebrate the different people thatwe have in our lives and beyond.
And so we're kind of chalk filledwith a bunch of folks that we want
to talk to today, and thisone has to deal with pie for the
people and to talk about this withus today. We have the folks from

(02:21):
a Polly's Pie on with us andI am going to pop them on here
and talk with Jacqueline. Jacqueline Mito, Sinka, welcome to the Fork Report.
Hi, thanks for having me.I you know when I deal with
your last name, I'm always Ialways have to slow down to a crawl.
Can you pronounce it for me?Make sure I'm getting it right.

(02:44):
Yes, it's my toe Sinka.Okay, So I was I was pretty
good, right, very close.All right, that's all. I just
need to get close in life.Okay, I'm not an overachiever, but
I want people to know your name. So tell us about out this initiative
and what's going on there at Polly'sPies. Yes, so Pie for the

(03:07):
People. We started a couple ofyears ago, and it's to raise some
pies. We sell a military piewe call it, and for every two
that are purchased, we will matchit and then help get it out to
the events. So this started withteaming up with Team dark Horse, which

(03:29):
they help with Camp Pendleton, andso anytime there's a military event on Camp
Pendleton, we will get them aboutone hundred ties. They'll have a family
day event, they'll have a goingaway event, even baby showers for our
military. So we wanted to continueto expand it. Last year we raised

(03:51):
over seven thousand pies and this yearour goal is eight thousand. And the
whole entire month of May we haveevents going on. One it's a march,
Air Force Base, Nix and Libraryall the way to a Narco event.
So it's been a busy moth.Wow. Yeah, of course,
Military Appreciation Month is why it comesup, and this has gone from May

(04:16):
first, it'll go through Independence Dayon July fourth, as you say,
and you sell it's your signature,you know, Pie for the People seventeen
forty nine, with proceeds going towardsdonating whole pies to active military personnel.
So basically, you want to getour listeners who are amaze balls. They

(04:38):
are just really wonderful people and theyappreciate the military. The sacrifice it is.
Even when you're not giving your lifethe ultimate sacrifice, there is a
daily sacrifice of not being with familyon holidays and not getting to do some
things that we all hold dear becausethey're protecting our freedoms here. So how

(05:00):
do they participate just walking to pollypies? Is there a way to do
it online if if they're unable to, Yes, so you can go into
the Sword and purchase one, oryou can go online at polyspies dot com
and you just click on online orderingand you'll just see the Pie for the
People symbol on there. And alsoif any of the listeners know any active

(05:25):
military or know of any nonprofits thatare looking for pie donations, we have
tons of pies to donate, sothey can also email donations at polyspies dot
com. You know, all toooften it's funny. I have a seven
year old boy and who I lovedearly, and I'd do anything for take
a bullet and a heartbeat. AndI often look at his smiles and his

(05:49):
care free attitude around the house,and my wife and I will look at
each other and smile, and Ithink he has no idea what it takes
to keep this roof over his head. And I think sometimes we're kind of
like that with service members that nointellectually like somebody's doing it, somebody's keeping
us safe. But I think wedon't always actively think about them. And

(06:13):
they certainly deserve more than a month, or more than a day, or
more than any of these things.When did this come about for you folks
at Polly's Pies. What was thecatalyst to start this? Well, we've
always supported our military. Back aboutmaybe twelve years ago, we used to

(06:35):
ship cookies to our troops in Iraq, and so it's been a really big
part of our identity. Both ofthe founders, my grandfather and my great
uncle book served and you know,it's just been very dear to us.
I do think that you know,there's a lot of great nonprofits to give

(06:58):
our pies and and our money too, but at the end of the day,
this is something that we really careabout. And so when we started
the Pipe for the People, itreally is something that no matter what during
the whole entire year, if someoneneeds something, will support them. And

(07:19):
I'm hoping one day that this getseven bigger and really we can support you
know over I don't even know,but I just want to make sure that
we're always giving back to the community. And a lot of veterans and live

(07:40):
in our communities, and so wejust want to always give back, you
know. I get that. Andit's funny because we do you know,
charity work here with KFI and likeand I know that every year you give
yourself these you know, we wantto do this, or we want to
do more, or we want todo more. So I can hear that
when you're thinking through it, youyou just want to do the best and

(08:01):
do better and more each single yearwhen you find a cause or a group
of people that you want to celebrateor honor. So I totally get that.
It's like, you know, what, infinity, whatever we can do
every single year. It's pretty amazingthat you folks continue to do it,

(08:22):
so I encourage people to check thatout. You can go to Facebook dot
com Pollypis Restaurant. That's Facebook dotcom Pollypis Restaurant. You can go to
Polly's Pies dot com and of courseyou can find them on Instagram and they
like as well. Just a veryimportant thing. Director of brands there at
Polypies. We have Jacqueline Mitosinka withus and I really appreciate you taking the

(08:48):
time to come on. I encourageyou. I know you're so generous.
The KFI listeners to go to thewebsite Pollyspies dot com, pollyspies dot com
get one of these the signature piefor seventeen forty nine. The proceeds going
towards donating whole pies to active militarypersonnel veterans' first responders here in southern California.

(09:11):
Jacklin, thanks for taking the timeto come on. We really appreciate
what you folks are doing. Thankyou so much. No, continue to
do great things. That's wonderful.You're listening to the Fork Report with Nil
Savedra on demand from KFI AM sixforty. Hey, everybody, it's the
four port all things food, beveragebeyond. I am your well fed host,

(09:31):
Neil Savedra, how do you do? Thanks for hanging out on this
Saturday from two to five. We'realways celebrating food, the people that make
it, the culture behind it,and reminding you to get out there to
eat, because, as we've saidmany times on this program before that the
local health when it comes to theeconomy, it rises and falls on hospitality,

(10:01):
and if we're not going out toeat and things like that, then
our neighborhoods are actually losing money.It's part of the cycle. But what
goes on with that is that inCalifornia, with the recent hike four dollars
hike in minimum wage for certain locations, I've said before that's crap. The

(10:26):
reality is it's not just for fastfood places that have sixty or more locations
or how many people they have,because once you have a price hike or
in this case, a wage hike, then every little mom and pop place
are going to have to go alongwith it. Otherwise they're not going to
be able to fill their spots andtheir openings either. It's just not going

(10:52):
to happen. If somebody can goI've seen people that would come in and
they would apply for something here atthe station, and then they'd find out
I mean, and this is somethingwhere you'd go, Okay, I want
to get into audio, and it'sa big deal to me to get into
audio, and you'd think that thatwould be something part of their career trajectory

(11:13):
or what have you. But they'dstill go, you know what, I'm
sorry, I can get a dollarmore an hour or whatever it is by
going to a fast food place.And once you do that, then everybody
has to move up. In additionto that, what ends up happening is
local fast food places have to run, you know, with the costs and

(11:41):
pass it on to us. Moreand more, we're doing stories about restaurants
that are having a hard time tostay open. Some of them we talked
about last week not even be ableto being able to close. Wax paper
is one of them. And theability to close because you have to pay
back loans from the pandemic and allthis craziness that has already gone on that

(12:05):
has beat the pulp out of restaurants. So now we have in California especially
this unique problem, and so theprices are going up. People are complaining
about fourteen sixteen dollars meals for oneperson through fast food. Well, now

(12:26):
they're scrambling. They're trying to figureout how to take care of people that
are leaving. You know, yourcustomers are just going, you know,
and I'm not paying that. SoI have always had places like Taco Bell
that make sure that you have inexpensiveoptions to go in and grab for yourself,

(12:50):
for your family. And now we'regoing in reverse. We started seeing
a lot of those go the wayof the Dodo bird. You didn't see
the dollar menu anymore. You didn'tsee the five dollar meals anymore. Even
the old five dollars foot longs orwhatever at Subway, I think they're seven
bucks now doesn't have the same ringto it. And now McDonald's I think,

(13:18):
trying to stay relevant, not tomention they're the ones that are getting
beat up in the press the mostbecause their prices just seem incredibly high.
And then you know what I startto notice is they start to notice people
going on social media and taking thefood apart and looking at it. You
want somebody to look at something detailed. Check out the thickness of those patties

(13:41):
and all the ingredients on there,start charging more for it, they will
start looking at it closer. Sothey are battling this. They be McDonald's,
they're battling Burger King, which Ithink came up with a five dollars
meal of some kind before. Nowyou've got McDonald's making the statement, yes,
we're going to go back and findfive dollars option as well, because

(14:03):
even a happy meal now is whatsix bucks something like that, So be
on the lookout for that. It'scoming. There has been a pushback and
you have been heard that it isgetting ridiculous and the price hikes are bothersome
for the quick what should be quickand cheap food. So start looking for

(14:26):
those deals coming back as long asthey can handle the price. These fast
food places are going to do itbecause they're starting to hemorrhage because people are
everyone that they figured, hey,we can count on these people. They're
not doing it anymore. They're goingto other places to find inexpensive food.
And you could do it if youlook around. People are starting to go

(14:46):
it's cheaper to go to a Chili'snow and sit down than it is to
go through a drive through. Andthat's where it starts. To throw things
off. Maybe that's a good thing. Maybe we start giving love to our
local chains again. All right,stick around. Strawberry Fest is coming.
Oh it's coming. It's coming thisweek and we're going to tell you about

(15:07):
it. So go nowhere. You'relistening to the Fork Report with Nil Savedra
on demand from KFI AM six forty. Anybody, It's a Fork Report all
things food, beverage and beyond.I am your well fed host, Neil
Savedra, had do you do?Thanks for hanging out with us today,
beautiful day, little hazy, asit has been the past couple of weekends.

(15:28):
But I'll take it. I willtake it. As we continue to
move through May like nobody's business man. We are going to be knocking on
the door of Memorial Day weekend asap. And I can't believe how fast this
year is going. We're already backin time for the Garden Grove Strawberry Festival.

(15:52):
The sixty fourth annual Garden Grove StrawberryFestival is next weekend Friday May twenty
fourth through Monday twenty seventh. They'vegot food, they've got games, carnival
rides, contests, live music,which is good because dead music sucks and
is weird and smells bad. Alot of stuff going on, and you

(16:15):
can join ed Lee who's with ustoday, and the Wahoo's brother is there,
is the official Grand Marshals. There'sanother guy. He claims to be
your brother. His name's Wing.I don't buy it, but it's certainly
nice to see you in here.Brother. How are you good? How
are you excellent? I saw yourbrother in here this week. I didn't

(16:36):
go give him a squeeze because Iwas getting over this cold. But you
guys are looking good. Life isgood. Life is good. We're still
working. Yeah, we're still afterthirty five years. We're still brothers first
and still hanging out and surfing andeverything else. Oh yeah, we still
surf, which is weird. No, I know, we don't surf together
together. Ween goes to thirty six. I go to thirty second. Even

(16:57):
though we park in the same spot. You just still we still fight in
the water, like we're still competitive. He's he's the worst out in the
water. He just starts getting allthose bigger boards, and you're like,
dude, go stay short board,stay with the short Oh he's getting the
long boards now. Well, hethinks it's a short boards. Yeah I
know, but yeah, you're all, you know, four inches thick kind

(17:18):
of a board and I'm just kidding. Yeah. There was one time I
went surfing with him and I'm like, he's like, man, check this
out, take a picture. I'mlike, Wing, that's that's the pier.
Yeah. So he's getting the longerboards. Yeah, He's like,
look at the original woodboard. I'mall, that's the pier bro. Yeah,
and he's goofy footage. So it'seven worse, I know, I
know. It's we're trying to theradio right now. So you guys are

(17:45):
gonna be the grand Marshals, Yeah, to our surprise. Not just kidding,
but yeah, you know so Wingalways has these amazing things for us
as a family. Uh uh.You know, as a child, you
think how do people get into bea Marshall? And it turns out,
you know, you have a lotof good friends around and they promote you
and they somehow sucker the poorest StrawberryFestival people like, hey, these guys

(18:07):
are okay, well well, andyou have fantastic food. You can bribe
people easy. You're all, let'sdo this over. Let's talk about this
over at taco. Yes, that'swhy. Yeah, that's why they say,
let's taco about it. Yeah.Yeah, into the tacos where you
have tacos, you have smiles andhappiness. And so Andrea is here with
us as well. And of coursethe festival brings in not only sweet and

(18:32):
save retreats, but it brings thecommunity together. So tell us about what
we can look forward to going onthis year. Pop, make sure there
you go. Okay, No,you're good, Okay. Our festival is
a family fund festival, free admission. On Friday night, we have opening
ceremony with we introduce all of ourVIPs, our special celebrities, our special

(18:55):
guests. We give out two thousandpieces of strawberry shortcake. Wow. Yes,
it's amazing, the cakes made byFrench's Bakery and Coasta Mesa. Wow,
good on them, It's really good. Yeah. And then we have
our Saturday Parade with our Grand Marshalsand other celebrities and you know, games,
music, vendors or something for everyone, doesn't matter how old you are.

(19:17):
We have over thirty five rides,we have over one hundred and seventy
vendors, and you have the sweetestyou sound like a strawberry. Is that
why you? Is that why you'rethe mascot? That, of course is
the voice of Taylor Perez. Iwas the only one that could they Actually,

(19:45):
it's not like we've got to choose. You're the only one. It
picks me. Yeah, the suitpicks you. It's got to be fun
though. I mean, people arehappy when they see you coming up.
Nobody goes, you know, don'thug on me. I don't like strawberries.
Sometimes little kids, like if they'rethree, sometimes they cry, but

(20:07):
most of the time, most ofthe time they love it. There's always
one or two that I scare orkids afraid of a strawberry, And that's
it. That's why you have togive out a thousand slices or more of
strawberry shortcake. That is awesome.And they tell people how they can go,
how they can participate, what theyshould keep in mind. Websites all

(20:30):
that good stuff. Oh goodness.Website Strawberry festival dot org if we check
that out. We're also on Instagram, Strawberry dot festival and Facebook. We
have tons of food. That's thebest part, isn't it. Is it
all sweet or is some of itsavory? Some of its savory. All
of the food is from the nonprofitgroup, so they saw the food,

(20:52):
so some of them will saw onnachos or try tip. But for the
sweet stuff, we have our funnelcake top with strawberries and then the strawberries,
whooped cream, strawberry shortcake. Stufflike that face lights up when you
say the shop. When she goes, when she gets to the sweet stuff,
she lights up. I'm like,yeah, we got a lot in

(21:14):
common. It's he starts going thereand with whip cream man. All right,
so we'll come back. We'll talkmore about what's going on at the
sixty fourth sixty fourth Annual Garden GroveStrawberry Festival next weekend Memorial Day weekend Friday
May twenty fourth through Monday the twentyseventh. You've got those carnival rides,
contest, live music, food ofcourse, and you can join Ed Lee

(21:40):
and Wing Lamb brothers there the brotherswho gave us Wahoo's Fish tacos, so
you gotta love that. And nextSaturday morning, a week from today,
starting at ten am, you're goingto have that parade. So you want
to experience that. We'll give youmore details and you can also go to
Strawberry Festival dot Org. Strawberry Festivaldot Org. Stick around, We've got

(22:02):
more to come. It is theFork Report on Neil Savedra. Let's get
to Jackie Lee. Oh, JackieRay. Sorry in the don f You're
gonna get so many names before you'redone. That's fine. My mom still
called me my brother's names. NoI got. I have five brothers and
one sister. And when my momgets to my sister's name for me,
I go just just don't just gobuy my number called the number six.

(22:26):
And I'm fine. Jackie Ray.In the KFI twenty four hour newsroom,
you're listening to the Fork Report withNil Savedra on demand from KFI AM six
forty. Heybody, Neil Savedra herewith the four Report. Happy Saturday to
you. We are cruising through May, and that means that we have the
sixty fourth Annual Garden Grove Strawberry Festivalcoming up next weekend Memorial Day weekend Friday

(22:49):
May twenty fourth through Monday, Maytwenty seventh. Carnival, rides, games,
food contests, live music. Somuch going on there and of course
starts out kicks off with the paradeand all kinds of great stuff going.
The parade is next Saturday morning,starting at ten am. You can find

(23:11):
out more at Strawberry Festival dot orgStrawberry Festival dot org. And in front
of me, along with all thesmiling faces and the participants here in the
studio with me, is a bunchof lovely foods. So who's going to
talk us through this? As asnack on some of this, I can
start us out, and then Edcan jump in and give some ingredients and

(23:32):
some more information. So if Icould just say really quick that we have
several community partners that have come togetherand created these special dishes celebrating the strawberry
for our festival. So the firstthing you're eating right now is some strawberry
salsa, so at while Who's Weteamed up with Tanaka Farms to make that
salsae, So it's going to bemade every morning fresh with the health of

(23:52):
Tanaka Farms. So but it's onlygoing to be a very little at participating
locations at wall Who's Fish Taco,So call before you head out there and
we'll be sold all rash right,just excellent up against the corn chip,
nice balance, but man, isthat good? Thank you? That is

(24:14):
really really good. And what isthis beautiful monstrosity here is this. We've
got some French toast, which isa great Obviously people love strawberries with French
toast, but this is not justregular French toast. No, it is
a sakura strawberry French toes. Thebrioche bread is soft and fluffy and dipped

(24:38):
in a creamber let batter, andon top of it there is a yuzu
syrup that has kind of a freshcitrus flavor, and on top of that
are fresh strawberries and crunchy white chocolatefuiotine, which are flaky, paper thin

(25:00):
flakes that are made with chocolate andthe flower, and it has beautiful red
dots of dehydrated fresh strawberries. Soyou've got crunchy, chewy, creamy.
Of course the whipped cream. I'mblocking. It's got a lot going on.
Okay, have executive chef Jason Aboand our executive patriy chef Holly sal

(25:26):
who put this all together so wecan serve it at Toast and Tableau Toast
in Coasta, Mesa and Tustin andTableau Kitchen and Bar in South Coast Plaza,
and of course Toast. Uh,you know, people know and love
and it's one of the best brunchplaces in California. And so what you

(25:48):
didn't see but you might have heardwas producer klas As I'm trying it.
She goes around me was a forkand the minute I see you her grabbing
a fork because she's like, oh, let me, I'm gonna put this
live on nig Yeah, I totallyhave a job to do, you know,

(26:10):
be working during this segment. Andthen she grabs a fork. She's
not working. And then she cameover and reaches, tried to reach and
I was blocking her. Yeah,I'm like, I tell you. In
the in the middle of the twoBrad is the pastry cream that's called Cherry
Blossom Tea pastry cream, and it'sit's stunning to look at, but the

(26:32):
flavor on that's fantastic. So Hollyand Jason has done a tremendous job and
will be available again that same productwill be at Toast and Tableau. Just
the way they come together. Andobviously the great egginess that comes with a
brioche, you know that is justso wonderfully fatty in the best use of
the term that it's just decadent andup against the cream and the crunch and

(26:57):
the strawberries. It really is aperfect medley of flavors and textures there.
So I think that is wonderful atall. As well, you have some
strawberry mango frozen dessert here as well, which is delicious that we love ourselves,
some yogurt land and this here thatis a sorry strawberry hibiscus tea seven

(27:22):
leaves. That is really lovely.Man, that you could drink that all
day, I believe so. Yes, if this is the type of drink
that if you had justice drink,you would pay for a pool to be
put in just so that you couldhave it. A pool could in your
pool, like you go, wow, that's really good, but now I
need a pool that would is justdelightful love it we are. We are

(27:45):
very thrilled and honored that these arethese community partners have come together to create
these wonderful food celebrating the strawberry andour festival. But just a small note,
you cannot get this at the festival. You have to go to the
these establishments, to our partners toget these these so yogurt land, to
get that strawberry mango frozen yogurt Yes, available at Garden Grove and Huntington Beach

(28:07):
locations. The Seven Leaves Cafe StrawberryHibiscus tea that I just told you you're
gonna want to buy a pool availableat their stores through the month of May.
You've got Toast Kitchen and Bakery's strawberryFrench Toast available starting on Monday through
was that this Monday and then throughmemorials Okay. So so through this coming

(28:30):
week they're in Coasta, Mesa andthey're testing locations and a tableau and South
Coast Plaza. Excellent, excellent,And of course, uh let's see the
strawberry salsa, which will be Isthat at Wahoes or okay locations? Okay,

(28:51):
so ask and see if they havethat. Have the list? Do
you want the list of which locationsare going to? I think they will.
It'll be better if they call.Okay, thank you Bill, Yeah,
because you never know what if itruns out. I'm guessing it's gonna
run out. So the reason whywe tell these you know, tell you
these things, and the reason whyI'm always big. When you go to
an event, don't ignore those bigsponsor boards that you see because those are

(29:12):
the ones that keep the costs down, or keep them free, or keep
these things coming to our neighborhoods tocelebrate these wonderful ingredients. And I'm a
huge fan of all of that.In supporting these places, it's not just
well they've paid for it, let'sgo, you know, rampage, but
make sure that you remember them.You take a picture with your phone to

(29:33):
remember these great places even after thesixty fourth Annual Garden Grove Strawberry Festival is
gone, because any banks that participatein any restaurants, any grossers or ingredient
houses, whatever it may be,produce location, whatever it is, support
them because they're the ones that arebringing these great things to us. Always

(29:55):
nice to see you, folks,Thanks so much for taking the time to
come in. Happy sixty fourth anGarden Grove Strawberry Festival kicking off with the
seven a m. Parade next Saturdaymorning with Ed Lee and Wing Lamb.
Thank you having folks, good seeing. It's a wonderful, wonderful time and
we wish you nothing but the best. Thanks for bringing in the food.

(30:17):
You've been listening to the Fork Report. You can always hear us live on
kf I am six forty two tofive pm on Saturday, and anytime on
demand on the iHeartRadio app.