November 9, 2024 • 29 mins
Lisa Alexxander and NIckolaas Bos join the Fork Reporter live at The Wild Fork in Laguna Niguel! It's all on KFIAM-640!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Niel Sevedra. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app. Hey, everybody,
you can clap. That's okay. Look at you. You're starting
a whole thing. You're like the one who starts the
wave at the events. Yeah, and then then you have
the right to end it. All right. It's The Fork
(00:21):
Report Today live from Wild Fork here in Laguna Negal.
We're kicking off the holiday season with all the great
proteins they have here and beyond. My buddy Bill Handle
is co hosting with Meat throughout the day. We got
Zelman's out here, twenty percent discount online. They even have
more discounts here if you come person. So I'm just saying,
(00:44):
if you're nearby, it's not gonna help. And everyone knows
you got that breath issue, so now's the time to
take care of it. We've got the folks from Wahoo's
Fish Tacos grilling up. We've got the folks from Big
Green Egg out there, not only grilling up with the
Greg Craig the Egg rather, but also we're going to
be giving away a Mini Max Big Green Egg, their
(01:06):
only portable unit so we'll be doing that in a
little bit right now. Speaking of Big Green Egg, my
partner in crime today Nicholas, who has been very helpful.
He is with Sierra Duract, who works with Big Green Egg,
and is you are the one who brought all that
together today?
Speaker 2 (01:25):
I guess that would be correct.
Speaker 1 (01:26):
Yeah.
Speaker 2 (01:26):
So I am the distributor for.
Speaker 3 (01:28):
The West Coast and it's absolutely a fantastic job.
Speaker 1 (01:31):
The only and he's a great guy. I love working
with him. The only problem is now I've introduced you
to Bill Handel, who wants a Big Green Egg getting.
Speaker 4 (01:38):
He talked me into the Big Green Egg, which I'm getting.
I'm remodernly a house and I wanted to put a
pizza out and open the house because I just love pizza.
And Neil said, you're crazy. You're crazy. You should do
your pizza's a big the Big Green Egg and the
food and the smoking and I.
Speaker 3 (02:01):
Anything else you want you can bake in that thing.
Speaker 2 (02:03):
You can make a chocolate cake. I can do pizza.
Speaker 4 (02:06):
Well, we're gonna find out because I'm getting one. And
if it doesn't work out, I hold you responsible. No,
I hope Neil responsible.
Speaker 2 (02:12):
Here's the thing.
Speaker 3 (02:12):
If it doesn't work out, I'll make sure you get
your money back.
Speaker 2 (02:15):
That's how little concern I am.
Speaker 1 (02:16):
And then I'll take the age.
Speaker 2 (02:17):
Yeah.
Speaker 1 (02:18):
Well, you know you're here today and we're gonna bring
Lisa on as well for an event that's going on.
The event is called Women on Fire. It's at the
Soho Warehouse. It is tomorrow from five pm to nine pm.
They have the fireside chat starts at six pm with
some some women that I am in awe of that
(02:39):
I've had the pleasure of meeting and having on the
program as well. There's cooking demos from seven pm to
eight pm. It's in downtown Los Angeles and you can
you go. Is it bike club that you go to?
B I dot Club is where you can find tickets.
Let's bring on Lisa at this time. Lisa Alexander with
(03:02):
Edible La welcome via the phone. No, no, we don't
have her right now. Okay, you don't have to whisper radio.
That's okay. If we don't have it right now, that's
all right.
Speaker 2 (03:17):
I could talk a little bit about it if you
like me to.
Speaker 1 (03:19):
Sure.
Speaker 2 (03:20):
So this event was.
Speaker 3 (03:24):
About nine months ago, came up as a wild idea
and it's something that's kind of near and dear to
my heart. When you think of barbecue, everyone thinks of
the male figure of the house in the backyard, drinking
some kind of libation, grilling something dead, and that's about it.
(03:45):
And then they bring it in and everybody's done.
Speaker 1 (03:48):
It's like you're watching me in mi head home.
Speaker 2 (03:50):
Yeah you did, let me see your video.
Speaker 3 (03:52):
There's a whole other thing, but that's a different story.
But the best part about this is people don't realize
what amazing vessel this big green egg is. And the
softer side of this is fantastic. If you're a vegetarian,
it's an absolutely perfect unit. If you like to bake,
absolutely perfect. If you like to grill, you could even
use a steel walk and do stir fry. So I
(04:15):
want to show the California softer side of this grill
in the cooking industry.
Speaker 2 (04:20):
So putting this together.
Speaker 3 (04:22):
Luckily I got to partner with Edible La that has
been absolutely fantastic and being able to bring these amazing
female chefs and business owners all together and celebrate who
really does the cooking at home and taking it away
from what you expect and putting it to where it belongs.
And showing and highlighting their skills. I couldn't be any
(04:45):
more lucky than what I do right now for a
living to be a part of this.
Speaker 1 (04:48):
And the cool thing is is this celebration of women
in the food industry. And we've done that since day
one regarding her, which is when they started that. I
think during the pandemic we had some of the ladies
on to come talk about this and the importance of it.
So you've got great panelists like Lynn to from All
(05:09):
Day Baby, which is one of my favorite plays, Ellen
Marie Bennett, with Headley and Bennett. You know, every single
chef that you see donned in these great aprons, they
are most likely going to be made by Headley and Bennett.
You've got cooks lined up, chefs Valerie Gordon, You've got
Kat Turner. To be able to see and to taste
(05:33):
what they're doing on a green egg is a pretty
amazing thing.
Speaker 3 (05:37):
So I got a sneak peek of what they're going
to be doing tomorrow and helping them kind of get
the right accessories for everything.
Speaker 2 (05:45):
I am so excited to be able to eat that food.
Speaker 3 (05:48):
I cannot believe you it's probably going to be probably
the best meal I've ever had.
Speaker 4 (05:52):
As you mentioned, the guys usually come out and they
cook something dead. All right, Grill, you've never been to
a barbecue at his house.
Speaker 2 (06:00):
He's always a promise.
Speaker 1 (06:01):
It's something live that he coulks. Yeah, it's just it's
more of a sacrifice. Really, it's really very strong.
Speaker 2 (06:06):
I heard he chases it down the street.
Speaker 4 (06:09):
If you do, you have the pleasure of ember eating
at Neil's house. The guy knows how to cook and
his kitchen.
Speaker 1 (06:14):
Nothing tastes better than fear.
Speaker 3 (06:16):
Yeah, he has promised me a couple of times. I
just don't know if it's just a bluff or not.
Speaker 1 (06:21):
It's a bluff, I figured. Yeah. Uh, it really is
a great event. If you would like to get tickets,
the best way for them to do that is this
to go here.
Speaker 2 (06:31):
Correct to the Bye Dot Club.
Speaker 1 (06:34):
Correct so B I P I I t E. Bite
Dot Club, Slash Products Slash Women on Fire at Soho Warehouse.
So that's what you're looking for. The name of the
event is Women on Fire. It's at the Soho Warehouse
Downtime down Town, l A. It is tomorrow, So if
you want to participate that in this It not only
(06:55):
benefits a great uh organization regarding her and this is
an organization that supports women in the culinary industry. And
it's a bizarre story when you do a deep dive
in it.
Speaker 2 (07:10):
How that fascinated?
Speaker 1 (07:11):
Yeah, how that even came to be? But I highly
recommend it. The lineup is spectacular and everything from the
fireside chat to the actual cooking demos.
Speaker 2 (07:22):
So yeah, and I.
Speaker 3 (07:23):
Believe it's very affordable, especially for an LA event. Savy
five dollars. Oh yeah, you're gonna get food from chefs
that you thought you'd never even be able to taste
their food, and they're all going to be in one location.
Speaker 1 (07:34):
Six roaming courses, two glasses of wine, access to cooking
demos in the fireside chat, a chance to win a
big green egg there in the raffle benefiting r Additional
cocktails available for purchase. But that's a that's a good.
Speaker 3 (07:46):
Time had by all, absolutely and everybody that's a part
of this, even the winery, which is from Saint Cypri
it's either a women owned, women chef or women ran business.
This is a celebration of live fire and the female
culture and it is going to be absolutely fantastic I'm
(08:08):
doing this to honor my beautiful wife and my daughter,
So I'm so excited to be able to share this
with la.
Speaker 2 (08:17):
I can't think of a better market to do this launching.
Speaker 1 (08:19):
Yeah, and you can look into regarding her or re
her on your own time. It's an excellent organization made
up of some of my favorite humans in involving the
culinary arts. Thanks so much, brother, It's pleasure to be Robert.
I'm so glad that you're here.
Speaker 5 (08:35):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:41):
This is the only time you'll ever see a man
actually multitasking me taking a photo while doing the beginning
of a show. It's the fork Port of Neil Savadri
here with Bill Handel as we broadcast live today from
Wild Fork in Laguna Negal. What a showing. Thanks so
much for coming out. Uh. You know, my dad would
say that that your time is the only commodity you
(09:05):
can't make more of, So the fact that you come
out here means a lot. And take your time and
bring your cute family and your your weird beard. Sir,
why would you walk around with a weird beard? I
don't trust anybody that walks around with a weird beard.
That's just me. Yeah, that is man. Oh yes, ma'am.
Thanks for coming out, and it means a lot. And
(09:27):
we're here at wild Fork and Lagoon and negal and
right now. You know, as we're trying to introduce you
to wild Fork if you're if they're new to you,
if you've not been to a location, one of the
great ways to do that is to meet uh everybody.
And so you work uh for wild Fork. Now, I
saw you helping someone here earlier. What's your name? You
(09:52):
got it?
Speaker 6 (09:53):
My name is Erin Blue Ice work at the wild
Fork actually Mission Bieho. So I'm happy to be here
in Laguna neguel On. The manager here spoke earlier and
he's been amazing help for our store as well.
Speaker 1 (10:06):
So it's good to see everybody hearing this guy Bill Handle.
Speaker 6 (10:09):
He goes to your seeing you, I've seen you multiple times.
Speaker 1 (10:11):
Have you ever helped him? And does he spit on
you when he talks? Turn your mic on? Marcorny Award
winning There you are, straight up like it's happy to
see you. You stand, I'm eating the duck. How it
looks gorgeous? Fabulous? It's uh, and that's stunning. Duck is
so have any of you Hey, have any of you
(10:33):
had duckcomed feet before? No? You have like one person
in this group. You guys, listen to four four two three.
That's it. You got to get out there and try that.
Duckcomed feet is so luxurious and so flavorful. Uh. It
truly is one of my favorite things. So at the
you're at the Mission Va host store, is there something
(10:57):
that you go that that's like regional that you know
at that store just sells better than anything else.
Speaker 6 (11:03):
One thing that's regional that sells really well anywhere in
California specifically is hanger steak. Oh, yes, explain Hanger steak
is fantastic.
Speaker 1 (11:12):
Hanger steak is one of those steaks that's often overlooked.
It's incredibly flavorful. It's a thinner cut. Explain more about it.
Speaker 6 (11:20):
So we really like to explain it as it is
as tender as a file at, but with the flavor
of a rabbi. It is a fantastic cut.
Speaker 1 (11:27):
That's well put.
Speaker 6 (11:27):
I like it and you can't really mess it up.
It's one of those cuts that no matter whether you
have it well done, rare, or medium. Well, you just
slice it up, serve it, or just put it with
some butter, and it's fantastic.
Speaker 1 (11:41):
And the key to it really is cutting against the grain.
So if you're cutting against the grain, if you cut
with the grain, you're gonna get a very tough piece
of meat. You cut against the grain, it's gonna pull apart,
it's gonna be It's just a wonderful, wonderful cut that
is often overlooked, and price wise, it's dynamite. Yeah. The
only problem I wise with some of these cuts that
used to be less expensive, they're becoming so popular now
(12:04):
that now you know it, with supplying demand, you start
getting all those things. So that's a So where do
where do they find that? And what part of the
store do you have your hangarsteack?
Speaker 6 (12:14):
You can usually find them alongside the chuck short ribs section.
Speaker 1 (12:17):
Oh another recut, right? Actually, yeah, so I needed to
run in, run I mean, but run in, purchase and
run out. But let's say somebody about two hundred and
fifty pounds, a bald guy, maybe let's say with a
weird colored beer like, ran in really quick, like he's
probably there's not going to be a lot of people
(12:38):
stopping improbably, well.
Speaker 6 (12:39):
We we all like to come and see if you're
doing well. Okay, okay, well maybe maybe not. You're going
to check on me, okay, I mean this guy, the
hypothetical guy.
Speaker 1 (12:47):
Yeah, but I did like that watching you interact with people.
What are some of the questions that you get working here?
Speaker 6 (12:53):
While for well, a lot of people went during their
first time. They're a little put off by the frozen aspect,
but it's they ask us why frozen, And the way
I like to put it is, frozen food is the
best way to get the freshest food possible. We blast
freeze everything in negative forty degrees, so it actually locks
in all those nutrients, all those juices.
Speaker 1 (13:15):
It's what you thought out.
Speaker 6 (13:16):
It very much is exactly like it was slaughtered.
Speaker 1 (13:19):
Well, I will tell you for those that don't understand
just how cold minus forty degrees is, that's the same
temperature as Bill Handle's heart. Yeah. So I mean that
gives you, like a sketch, gives you a little you know,
constant from what you can understand. Yeah, I don't think
(13:40):
a lot of people understand that that technology has changed
and therefore'll allows us great opportunity to move very expensive
cuts in a way that makes them even more affordable. Definitely.
Speaker 6 (13:53):
It also allows us to offer a much wider variety
than you can find anywhere else.
Speaker 1 (13:57):
Oh yeah, the exotics here. If you ladies, turn around
those wild flavors. Look at all that bison elk what else?
The alligator? Yeah, the snack that snaps back alligator is
actually quite delicious. How's it? How's it? How's it packaged? Here?
Speaker 6 (14:14):
So they're actually alligator tenderloins. Okay, so there're one pound
packages just about yay big big.
Speaker 1 (14:21):
Yeah, it's about yay big, which is great on radio.
And by the way, alligator tastes like chicken. No, it
does it. It does, no think, yes, it does. Everything
tastes like chicken except chicken.
Speaker 4 (14:30):
If you go and grab any of these weird meats, alligator, kangaroo.
Speaker 1 (14:35):
Point at to women, they're me, you're making pop uncomfortable.
Lizard Yeah yeah, yeah, rattle sneak. I've had rattlesteak. I
have too, I've had rattlesteak. I've had rabbit thumper. Yeah.
Just recently, people have eaten crow. All right, we'll come back. Well,
we're gonna get some news and we'll talk to some
other folks as well. But thanks so much for coming on.
(14:57):
Of course, I really did enjoy watching you helping people
when I got here early.
Speaker 6 (15:02):
It's always a fun time interacting with our customers and community.
Speaker 1 (15:05):
Oh. I love teaching people about food and things, and
if they're curious about the freezing cross, I love that.
I love that. All right, we'll be back with more
as we broadcast live today from Laguna and Negal. We're
here at Wild Fork on the corner of La Pause
and at least so Creek Road. Yeah you can applaud. Yeah,
look at that fat bald guy not eating.
Speaker 7 (15:27):
Whoo.
Speaker 5 (15:28):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (15:33):
A six fort star on the Hollywood Walk of Fame
Bill Handle Marconi Award winning Bill Handle. Yeah, it just
you can't. It's there's just too much to say. You
know what I care it is, you've won about every
award that there is. Just look at that. Yeah, please,
he loves it. Look at him. He's just absorbing it
(15:55):
like an angry sponge. I wanted, we wanted to get
Lisa on with us earlier, and we've got her on now.
We've got Lisa Alexander. She is the publisher and editor
in chief of edible La and you have to check
that out if you have not, And she is coming
on to tell us more about the event going on tomorrow.
(16:18):
We were talking about Lisa. Welcome to the Fork Report.
Speaker 8 (16:22):
Hey, Hi, how are you?
Speaker 1 (16:23):
I am quite well. The pleasure is really mine. It's
so funny because we, you know, run along the same
circles and know a lot of the same people. But
we need to get you in studio next time and
talk about the things that you do with edible La.
So Women on Fire is going on tomorrow at the
Soho Warehouse in downtown LA. Tell people how there's still
(16:48):
some tickets left correct, Yes, okay, well I want to
make sure people know how to get them.
Speaker 9 (16:57):
Yes, you can go to the edible La and which
is edible La mag and just click click on the
link in bio and I take you right to the
event portal.
Speaker 8 (17:11):
You eighty dollars ticket. We still have some, although they're
going pretty fast.
Speaker 1 (17:16):
It's a great.
Speaker 8 (17:18):
Warehouse and it should be fantastic and.
Speaker 1 (17:22):
Uh breakdown you have it breaks down to it into
a couple of parts, starting at you gate starts at
five pm goes to nine pm, so the fireside chat
is at six pm and then you have cooking demos
seven pm to eight pm. Talk about the fireside chat
and regarding her and you know Big Green Eggs participation
(17:43):
participation in this.
Speaker 8 (17:44):
And the like there. Yeah, yeah, I was talking necklace
from Big Green egg about a year ago, and you
were turning to the ways to celebrate Degree Aid Systey's
anniversary and the image this image kind of positive of
the conversation, which was the guy in his backyard on
(18:07):
Sunday with the dapn on with the hear in one hand,
the staff on the other and the stake sizzling on
the party. And another image then quickly came up, which
was what if you do women with live fire fort
that would so commit because women in the community and
(18:27):
the elespatality, I'm sure you're there, a lot of these
women are just really incredible. They're very well, very talented,
very hard working in the press of each other, and
I smoking a way to really celebrate them in a while.
So I seemed made follow issues to the Women on
Fire and Ellen Marie Bennett of Heavily and Bennett has
(18:49):
gone so wonderful.
Speaker 1 (18:50):
Both are wonderful.
Speaker 8 (18:52):
Yeah, and then we said, you know what, let's do
a big celebration. So we have this kind of cellar
lineup of f from g Kim of Corolla, which New
York Times was one of the most interesting restaurants in
the country, Souilla to Valerie Boards and the Valerie's Confections
because of an amazing chocolate to Rakiita Homes of This
(19:13):
down Roads and on television Kim Prince Hot filled Chickens,
the Wild Red Bread. And then we have this panel
which is really a channel of women who are all
leaders in their own eco systems. They're own eco systems,
talking about how they want to leave you know, what
(19:35):
it looks like to be a leader right now, and
that's our talk. And then we've got seven chefs on
seven extra large degreen eggs in the middle of this
Selvo Garden cooking, and then we have two chefs demos
and we have an amazing DJ too. So I think
it's going to be really fun.
Speaker 1 (19:56):
Oh it sounds great. And you know, I'm a big
fan of Lynn and and all day Baby and everything
that she does with regarding her and so you know,
we've been on it in the earliest of days, and
we support any of it. Anything that we can do,
we obviously do. So I wanted to thank you for
taking the time, Lisa, to come on. I want to
remind people if you want tickets, the event is tomorrow
(20:18):
and really there's just a handful laugh Women on Fire
Soho Warehouse downtown, just for a great cause, benefiting not
only a great cause, but also understanding how the balance
has been so out of whack for so long that
La is really one of those places where it is
starting to come back in balance because of events like this.
(20:41):
So go to Edible La Mag at Edible La Mag
on Instagram at Edible la Mag and you can see
there in the link and bio. You can get tickets
there to Women on Fire tomorrow downtown La. Lisa, thanks
so much. We'll have to get together again to have
you on the air and go through some of the
cool things going on in Los Angeles these days.
Speaker 8 (21:03):
That would be so much fun. Thank you very much.
Speaker 1 (21:06):
All right, thank you so much. It is Neil Savadra
in the Fork Report, broadcasting live today out here in
Laguna Negal Come by, say hello, Bill Handle is with me.
We've got chefs grilling outside, making all kinds of smell.
Oh wow, that's a good line outside for the food.
Handle's not waiting in that line. No, no, I'm not.
Speaker 4 (21:24):
I want to point some melmonds is here, melms here,
But I want to point something out with all these
lovely people that are standing in front of us.
Speaker 1 (21:30):
Okay, the line to get food.
Speaker 4 (21:33):
The people outside is about ten times a number of
people here.
Speaker 1 (21:36):
So they came to see you, Neil.
Speaker 4 (21:39):
And get a noch. No, no, they came to get
a notch and then to see you.
Speaker 1 (21:43):
Say their body, she's she's here for me, she's here. No,
he's homeless, yes, no, but he's here for the food.
But these people are our people. Yeah, all right, stick
her out. More to come.
Speaker 5 (21:55):
You're listening to the Fork Report with Nil Savedra on
demand from Kea.
Speaker 1 (22:01):
We're chatting and then Handle says something. She goes, you
shut up, and I go, oh, that's exactly how. That's
how he actually likes to He responds to the women
telling him to shut up. The safe work.
Speaker 4 (22:11):
Unfortunately I have. There are so many yes DearS in
my life. I can't even begin to tell you.
Speaker 1 (22:17):
Can I tell you what the best safe word is? Meat? Loaf.
You know why, because I would do anything for love,
but I won't do that. They understood it. He doesn't. Wow, Okay,
KFI six the Fork Report. You can hear us everywhere
on the iHeartRadio app. Man, what great friends we have
(22:38):
made in the food folks here at Wild Fork. You know,
they call themselves for Ky's, and I always refer to
you guys as Forkers, So it's kind of nice. Well,
I'm not lying, but we're all foodies. We're here under
great tech. The food here is fabulous, and we thought
we're introducing you to people that you know, worked here,
(23:00):
people that deal from UH management to the supply chain
how they get everything here. And we wanted to hear
from UH somebody who has been enjoying what they have
here at Wild Fork. That's Mike right here. And you
happen to be a caf I listener too.
Speaker 7 (23:14):
I've been a caf I listener for a long time,
listening to Bill and Neil for before I had kids.
Speaker 1 (23:20):
Wow. So yeah, did do you make those kids while
listening to Bill? No?
Speaker 4 (23:25):
No, okay, so you did it without paying someone?
Speaker 1 (23:29):
You did it that? Wow? That's very offensive. That's very offensive.
Speaker 7 (23:33):
Oh No, No, The first one was a test two baby.
Speaker 1 (23:35):
Okay, so look, okay, so were mine? Yeah, so yeah, yeah,
mine were.
Speaker 4 (23:40):
In vitro and they were actually frozen hits for a
period of time, but they call them so pepsicles. Yeah yeah, absolutely,
so many, so many people having vitro kids. Uh, it's incredible.
The fun part about in vitro is what the guy does.
I think, what what the women go through is tough.
H Yeah, our part is not that not that bad.
Speaker 1 (24:02):
I think we all understand. Okay, fine, Yeah.
Speaker 7 (24:05):
The second one was a Madonna baby and a bottle
of wine.
Speaker 1 (24:09):
There you go with your wife. I'm assuming that's good,
that's helpful. Yes, I got lost. They let you do that.
The freaking wine. Well, I don't know, it's teching, it's uh,
you know important.
Speaker 2 (24:24):
Yeah.
Speaker 1 (24:24):
So how did you get introduced to Wild Fork? Did
you see them and pop in?
Speaker 7 (24:29):
Or was the first while fork they made in this
area was in Mission Viejo and we just passed by
it and thought wild fork?
Speaker 2 (24:36):
What did that be?
Speaker 3 (24:37):
Right?
Speaker 1 (24:38):
It wasn't a forker, no, no cool? And then the
first time on you.
Speaker 7 (24:42):
I walked in, I thought frozen frozen really because you're
used to the big box stores. Right, you used to
buying your steak from the butcher and bring it home.
And I thought, well, it's modern, it's clean out, it's
really nice stores. I thought I'd try it, and so
I'm sure. We took some steak or tried to home
and very impressed, right, impressive, the quality, the flavor.
Speaker 2 (25:06):
It was like okay.
Speaker 7 (25:07):
So then we went back to the big store, the
brand stores and and bought our meat like we used
to and brought it home.
Speaker 1 (25:13):
It wasn't the same.
Speaker 7 (25:14):
So then we started generally going to Wild Fork and
now thank you. Uh, I'm just I'm just very happy
with everything we bring home from.
Speaker 1 (25:20):
It's pretty spectacular. And it was funny when I was
telling Bill Handle about it, and he's like, oh, I
love him, you know they and he starts going down
the list of stuff that he gets here, what's your
what's your go to? Now? I mean, do you use
the easy section, the healthy section? Uh, seafood, what's your jam?
Speaker 7 (25:39):
Well, I steer clear of the ostrich and stuff. I
don't real's too fast for you or what's problem. It's
just not part of our diet, right.
Speaker 1 (25:46):
So ostrich it can be. You don't have to catch it.
Speaker 2 (25:51):
Lizard. Yeah, no, no, we don't use that second.
Speaker 4 (25:54):
Very low in the fact, very healthy bison.
Speaker 1 (25:57):
Bison is okay, bison's wonderful, well.
Speaker 7 (26:00):
Cut tamburger at home, the right tip, the ribbi, all
the all the port and pols.
Speaker 1 (26:08):
Have you had the tomahawks, those tomahawks, man, there are
things of beauty. Cowboy cut. Yeah, I tell you what
we did.
Speaker 7 (26:17):
We bought a smoker because of the briskets here.
Speaker 1 (26:19):
Yeah. No, their briskets are fabulous.
Speaker 7 (26:21):
They're bigger than my youngest son.
Speaker 1 (26:25):
Name it. Name the brisket. There you go, there you go.
They're going that another kid. No, that's about brisket. That's it.
Speaker 7 (26:33):
So when we make a brisket, it's twenty eight pounds,
and we invite everybody.
Speaker 1 (26:37):
And you're doing that low and slow on the smoker
exactly all day long.
Speaker 7 (26:41):
We get up before the sun breaks and we start
the smoker and get the brisket on there.
Speaker 1 (26:45):
What's your prep? How are you prepping it? What's your rub?
Speaker 7 (26:47):
What's your Oh so early late the night before we
take it out, it's already thought. We get all that
hard uh, the hard fat off, and we rub it
good with what usually something here from either a tragger
rub or something. We bought it wild for so let
it sit overnight, and really it doesn't take much more
than that. It's the smoker and just letting it go
(27:08):
for eight twelve hours.
Speaker 1 (27:10):
Have you ever delivered or had it delivered or sent anything? No,
I will tell you it is. It's an excellent gift.
By the way, if you've got it's an excellent way.
You can have it sent to your own house too.
You can give That's what Bill will do. He'll gift himself, yeah,
I will. But you can gift it to people. I've
even sent them to Dean Sharp as a matter of fact.
He was helping me with a home project and I'm like, yeah,
(27:32):
a little love for Dean Sharp. His specials coming up,
his holiday specials coming up, by the way. But I
sent him just some steaks and stuff. He's all, this
is great. So yeah, it's very very cool, you know,
if you're if you're new to this, you can check
out more wild Fork Foods on Instagram at wild Fork
(27:53):
Foods on Instagram as well. On pricing value, you down with.
Speaker 7 (27:58):
Oh, so you're at the regular big store and you
buy what they have on sale, you take it home
it's okay. And then I thought, you know, I'm gonna
see what Wild Fork was charging for the same, right tip,
Wildfork's prices were less expensive, so it's a win win
win all the way around at wild Fork.
Speaker 1 (28:15):
Yeah, we don't.
Speaker 7 (28:17):
We don't buy meat anywhere else anymore.
Speaker 1 (28:18):
Good for you. Well, what a pleasure to meet your mind? Yeah,
what a pl Thanks for coming.
Speaker 7 (28:22):
On, and I'll tell your listeners you'll feel really proud
walking out of Wild Fork with a giant bag of
frozen try tips. Oh manes, Oh my gosh.
Speaker 1 (28:31):
Yeah, I'm gonna I'm looking for a bag to take
home myself to do some shopping. Yeah no, but I'm
gonna pay for it. The bill's just gonna take it. Leave.
But wait a minute, why are you in radio? You
know there's a philosophy I like support you.
Speaker 4 (28:46):
If you're in radio, you either get it free or wholesale,
or you don't need it.
Speaker 7 (28:51):
There you go, that's it.
Speaker 1 (28:53):
That's not radio. That's your philosophy. Oh okay, it's not
radio's philosophy.
Speaker 7 (28:57):
Nice to meet you too.
Speaker 1 (28:59):
You and 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.
Hey, it's Niel Sevedra. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app. Hey, everybody,
you can clap. That's okay. Look at you. You're starting
a whole thing. You're like the one who starts the
wave at the events. Yeah, and then then you have
the right to end it. All right. It's The Fork
(00:21):
Report Today live from Wild Fork here in Laguna Negal.
We're kicking off the holiday season with all the great
proteins they have here and beyond. My buddy Bill Handle
is co hosting with Meat throughout the day. We got
Zelman's out here, twenty percent discount online. They even have
more discounts here if you come person. So I'm just saying,
(00:44):
if you're nearby, it's not gonna help. And everyone knows
you got that breath issue, so now's the time to
take care of it. We've got the folks from Wahoo's
Fish Tacos grilling up. We've got the folks from Big
Green Egg out there, not only grilling up with the
Greg Craig the Egg rather, but also we're going to
be giving away a Mini Max Big Green Egg, their
(01:06):
only portable unit so we'll be doing that in a
little bit right now. Speaking of Big Green Egg, my
partner in crime today Nicholas, who has been very helpful.
He is with Sierra Duract, who works with Big Green Egg,
and is you are the one who brought all that
together today?
Speaker 2 (01:25):
I guess that would be correct.
Speaker 1 (01:26):
Yeah.
Speaker 2 (01:26):
So I am the distributor for.
Speaker 3 (01:28):
The West Coast and it's absolutely a fantastic job.
Speaker 1 (01:31):
The only and he's a great guy. I love working
with him. The only problem is now I've introduced you
to Bill Handel, who wants a Big Green Egg getting.
Speaker 4 (01:38):
He talked me into the Big Green Egg, which I'm getting.
I'm remodernly a house and I wanted to put a
pizza out and open the house because I just love pizza.
And Neil said, you're crazy. You're crazy. You should do
your pizza's a big the Big Green Egg and the
food and the smoking and I.
Speaker 3 (02:01):
Anything else you want you can bake in that thing.
Speaker 2 (02:03):
You can make a chocolate cake. I can do pizza.
Speaker 4 (02:06):
Well, we're gonna find out because I'm getting one. And
if it doesn't work out, I hold you responsible. No,
I hope Neil responsible.
Speaker 2 (02:12):
Here's the thing.
Speaker 3 (02:12):
If it doesn't work out, I'll make sure you get
your money back.
Speaker 2 (02:15):
That's how little concern I am.
Speaker 1 (02:16):
And then I'll take the age.
Speaker 2 (02:17):
Yeah.
Speaker 1 (02:18):
Well, you know you're here today and we're gonna bring
Lisa on as well for an event that's going on.
The event is called Women on Fire. It's at the
Soho Warehouse. It is tomorrow from five pm to nine pm.
They have the fireside chat starts at six pm with
some some women that I am in awe of that
(02:39):
I've had the pleasure of meeting and having on the
program as well. There's cooking demos from seven pm to
eight pm. It's in downtown Los Angeles and you can
you go. Is it bike club that you go to?
B I dot Club is where you can find tickets.
Let's bring on Lisa at this time. Lisa Alexander with
(03:02):
Edible La welcome via the phone. No, no, we don't
have her right now. Okay, you don't have to whisper radio.
That's okay. If we don't have it right now, that's
all right.
Speaker 2 (03:17):
I could talk a little bit about it if you
like me to.
Speaker 1 (03:19):
Sure.
Speaker 2 (03:20):
So this event was.
Speaker 3 (03:24):
About nine months ago, came up as a wild idea
and it's something that's kind of near and dear to
my heart. When you think of barbecue, everyone thinks of
the male figure of the house in the backyard, drinking
some kind of libation, grilling something dead, and that's about it.
(03:45):
And then they bring it in and everybody's done.
Speaker 1 (03:48):
It's like you're watching me in mi head home.
Speaker 2 (03:50):
Yeah you did, let me see your video.
Speaker 3 (03:52):
There's a whole other thing, but that's a different story.
But the best part about this is people don't realize
what amazing vessel this big green egg is. And the
softer side of this is fantastic. If you're a vegetarian,
it's an absolutely perfect unit. If you like to bake,
absolutely perfect. If you like to grill, you could even
use a steel walk and do stir fry. So I
(04:15):
want to show the California softer side of this grill
in the cooking industry.
Speaker 2 (04:20):
So putting this together.
Speaker 3 (04:22):
Luckily I got to partner with Edible La that has
been absolutely fantastic and being able to bring these amazing
female chefs and business owners all together and celebrate who
really does the cooking at home and taking it away
from what you expect and putting it to where it belongs.
And showing and highlighting their skills. I couldn't be any
(04:45):
more lucky than what I do right now for a
living to be a part of this.
Speaker 1 (04:48):
And the cool thing is is this celebration of women
in the food industry. And we've done that since day
one regarding her, which is when they started that. I
think during the pandemic we had some of the ladies
on to come talk about this and the importance of it.
So you've got great panelists like Lynn to from All
(05:09):
Day Baby, which is one of my favorite plays, Ellen
Marie Bennett, with Headley and Bennett. You know, every single
chef that you see donned in these great aprons, they
are most likely going to be made by Headley and Bennett.
You've got cooks lined up, chefs Valerie Gordon, You've got
Kat Turner. To be able to see and to taste
(05:33):
what they're doing on a green egg is a pretty
amazing thing.
Speaker 3 (05:37):
So I got a sneak peek of what they're going
to be doing tomorrow and helping them kind of get
the right accessories for everything.
Speaker 2 (05:45):
I am so excited to be able to eat that food.
Speaker 3 (05:48):
I cannot believe you it's probably going to be probably
the best meal I've ever had.
Speaker 4 (05:52):
As you mentioned, the guys usually come out and they
cook something dead. All right, Grill, you've never been to
a barbecue at his house.
Speaker 2 (06:00):
He's always a promise.
Speaker 1 (06:01):
It's something live that he coulks. Yeah, it's just it's
more of a sacrifice. Really, it's really very strong.
Speaker 2 (06:06):
I heard he chases it down the street.
Speaker 4 (06:09):
If you do, you have the pleasure of ember eating
at Neil's house. The guy knows how to cook and
his kitchen.
Speaker 1 (06:14):
Nothing tastes better than fear.
Speaker 3 (06:16):
Yeah, he has promised me a couple of times. I
just don't know if it's just a bluff or not.
Speaker 1 (06:21):
It's a bluff, I figured. Yeah. Uh, it really is
a great event. If you would like to get tickets,
the best way for them to do that is this
to go here.
Speaker 2 (06:31):
Correct to the Bye Dot Club.
Speaker 1 (06:34):
Correct so B I P I I t E. Bite
Dot Club, Slash Products Slash Women on Fire at Soho Warehouse.
So that's what you're looking for. The name of the
event is Women on Fire. It's at the Soho Warehouse
Downtime down Town, l A. It is tomorrow, So if
you want to participate that in this It not only
(06:55):
benefits a great uh organization regarding her and this is
an organization that supports women in the culinary industry. And
it's a bizarre story when you do a deep dive
in it.
Speaker 2 (07:10):
How that fascinated?
Speaker 1 (07:11):
Yeah, how that even came to be? But I highly
recommend it. The lineup is spectacular and everything from the
fireside chat to the actual cooking demos.
Speaker 2 (07:22):
So yeah, and I.
Speaker 3 (07:23):
Believe it's very affordable, especially for an LA event. Savy
five dollars. Oh yeah, you're gonna get food from chefs
that you thought you'd never even be able to taste
their food, and they're all going to be in one location.
Speaker 1 (07:34):
Six roaming courses, two glasses of wine, access to cooking
demos in the fireside chat, a chance to win a
big green egg there in the raffle benefiting r Additional
cocktails available for purchase. But that's a that's a good.
Speaker 3 (07:46):
Time had by all, absolutely and everybody that's a part
of this, even the winery, which is from Saint Cypri
it's either a women owned, women chef or women ran business.
This is a celebration of live fire and the female
culture and it is going to be absolutely fantastic I'm
(08:08):
doing this to honor my beautiful wife and my daughter,
So I'm so excited to be able to share this
with la.
Speaker 2 (08:17):
I can't think of a better market to do this launching.
Speaker 1 (08:19):
Yeah, and you can look into regarding her or re
her on your own time. It's an excellent organization made
up of some of my favorite humans in involving the
culinary arts. Thanks so much, brother, It's pleasure to be Robert.
I'm so glad that you're here.
Speaker 5 (08:35):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:41):
This is the only time you'll ever see a man
actually multitasking me taking a photo while doing the beginning
of a show. It's the fork Port of Neil Savadri
here with Bill Handel as we broadcast live today from
Wild Fork in Laguna Negal. What a showing. Thanks so
much for coming out. Uh. You know, my dad would
say that that your time is the only commodity you
(09:05):
can't make more of, So the fact that you come
out here means a lot. And take your time and
bring your cute family and your your weird beard. Sir,
why would you walk around with a weird beard? I
don't trust anybody that walks around with a weird beard.
That's just me. Yeah, that is man. Oh yes, ma'am.
Thanks for coming out, and it means a lot. And
(09:27):
we're here at wild Fork and Lagoon and negal and
right now. You know, as we're trying to introduce you
to wild Fork if you're if they're new to you,
if you've not been to a location, one of the
great ways to do that is to meet uh everybody.
And so you work uh for wild Fork. Now, I
saw you helping someone here earlier. What's your name? You
(09:52):
got it?
Speaker 6 (09:53):
My name is Erin Blue Ice work at the wild
Fork actually Mission Bieho. So I'm happy to be here
in Laguna neguel On. The manager here spoke earlier and
he's been amazing help for our store as well.
Speaker 1 (10:06):
So it's good to see everybody hearing this guy Bill Handle.
Speaker 6 (10:09):
He goes to your seeing you, I've seen you multiple times.
Speaker 1 (10:11):
Have you ever helped him? And does he spit on
you when he talks? Turn your mic on? Marcorny Award
winning There you are, straight up like it's happy to
see you. You stand, I'm eating the duck. How it
looks gorgeous? Fabulous? It's uh, and that's stunning. Duck is
so have any of you Hey, have any of you
(10:33):
had duckcomed feet before? No? You have like one person
in this group. You guys, listen to four four two three.
That's it. You got to get out there and try that.
Duckcomed feet is so luxurious and so flavorful. Uh. It
truly is one of my favorite things. So at the
you're at the Mission Va host store, is there something
(10:57):
that you go that that's like regional that you know
at that store just sells better than anything else.
Speaker 6 (11:03):
One thing that's regional that sells really well anywhere in
California specifically is hanger steak. Oh, yes, explain Hanger steak
is fantastic.
Speaker 1 (11:12):
Hanger steak is one of those steaks that's often overlooked.
It's incredibly flavorful. It's a thinner cut. Explain more about it.
Speaker 6 (11:20):
So we really like to explain it as it is
as tender as a file at, but with the flavor
of a rabbi. It is a fantastic cut.
Speaker 1 (11:27):
That's well put.
Speaker 6 (11:27):
I like it and you can't really mess it up.
It's one of those cuts that no matter whether you
have it well done, rare, or medium. Well, you just
slice it up, serve it, or just put it with
some butter, and it's fantastic.
Speaker 1 (11:41):
And the key to it really is cutting against the grain.
So if you're cutting against the grain, if you cut
with the grain, you're gonna get a very tough piece
of meat. You cut against the grain, it's gonna pull apart,
it's gonna be It's just a wonderful, wonderful cut that
is often overlooked, and price wise, it's dynamite. Yeah. The
only problem I wise with some of these cuts that
used to be less expensive, they're becoming so popular now
(12:04):
that now you know it, with supplying demand, you start
getting all those things. So that's a So where do
where do they find that? And what part of the
store do you have your hangarsteack?
Speaker 6 (12:14):
You can usually find them alongside the chuck short ribs section.
Speaker 1 (12:17):
Oh another recut, right? Actually, yeah, so I needed to
run in, run I mean, but run in, purchase and
run out. But let's say somebody about two hundred and
fifty pounds, a bald guy, maybe let's say with a
weird colored beer like, ran in really quick, like he's
probably there's not going to be a lot of people
(12:38):
stopping improbably, well.
Speaker 6 (12:39):
We we all like to come and see if you're
doing well. Okay, okay, well maybe maybe not. You're going
to check on me, okay, I mean this guy, the
hypothetical guy.
Speaker 1 (12:47):
Yeah, but I did like that watching you interact with people.
What are some of the questions that you get working here?
Speaker 6 (12:53):
While for well, a lot of people went during their
first time. They're a little put off by the frozen aspect,
but it's they ask us why frozen, And the way
I like to put it is, frozen food is the
best way to get the freshest food possible. We blast
freeze everything in negative forty degrees, so it actually locks
in all those nutrients, all those juices.
Speaker 1 (13:15):
It's what you thought out.
Speaker 6 (13:16):
It very much is exactly like it was slaughtered.
Speaker 1 (13:19):
Well, I will tell you for those that don't understand
just how cold minus forty degrees is, that's the same
temperature as Bill Handle's heart. Yeah. So I mean that
gives you, like a sketch, gives you a little you know,
constant from what you can understand. Yeah, I don't think
(13:40):
a lot of people understand that that technology has changed
and therefore'll allows us great opportunity to move very expensive
cuts in a way that makes them even more affordable. Definitely.
Speaker 6 (13:53):
It also allows us to offer a much wider variety
than you can find anywhere else.
Speaker 1 (13:57):
Oh yeah, the exotics here. If you ladies, turn around
those wild flavors. Look at all that bison elk what else?
The alligator? Yeah, the snack that snaps back alligator is
actually quite delicious. How's it? How's it? How's it packaged? Here?
Speaker 6 (14:14):
So they're actually alligator tenderloins. Okay, so there're one pound
packages just about yay big big.
Speaker 1 (14:21):
Yeah, it's about yay big, which is great on radio.
And by the way, alligator tastes like chicken. No, it
does it. It does, no think, yes, it does. Everything
tastes like chicken except chicken.
Speaker 4 (14:30):
If you go and grab any of these weird meats, alligator, kangaroo.
Speaker 1 (14:35):
Point at to women, they're me, you're making pop uncomfortable.
Lizard Yeah yeah, yeah, rattle sneak. I've had rattlesteak. I
have too, I've had rattlesteak. I've had rabbit thumper. Yeah.
Just recently, people have eaten crow. All right, we'll come back. Well,
we're gonna get some news and we'll talk to some
other folks as well. But thanks so much for coming on.
(14:57):
Of course, I really did enjoy watching you helping people
when I got here early.
Speaker 6 (15:02):
It's always a fun time interacting with our customers and community.
Speaker 1 (15:05):
Oh. I love teaching people about food and things, and
if they're curious about the freezing cross, I love that.
I love that. All right, we'll be back with more
as we broadcast live today from Laguna and Negal. We're
here at Wild Fork on the corner of La Pause
and at least so Creek Road. Yeah you can applaud. Yeah,
look at that fat bald guy not eating.
Speaker 7 (15:27):
Whoo.
Speaker 5 (15:28):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (15:33):
A six fort star on the Hollywood Walk of Fame
Bill Handle Marconi Award winning Bill Handle. Yeah, it just
you can't. It's there's just too much to say. You
know what I care it is, you've won about every
award that there is. Just look at that. Yeah, please,
he loves it. Look at him. He's just absorbing it
(15:55):
like an angry sponge. I wanted, we wanted to get
Lisa on with us earlier, and we've got her on now.
We've got Lisa Alexander. She is the publisher and editor
in chief of edible La and you have to check
that out if you have not, And she is coming
on to tell us more about the event going on tomorrow.
(16:18):
We were talking about Lisa. Welcome to the Fork Report.
Speaker 8 (16:22):
Hey, Hi, how are you?
Speaker 1 (16:23):
I am quite well. The pleasure is really mine. It's
so funny because we, you know, run along the same
circles and know a lot of the same people. But
we need to get you in studio next time and
talk about the things that you do with edible La.
So Women on Fire is going on tomorrow at the
Soho Warehouse in downtown LA. Tell people how there's still
(16:48):
some tickets left correct, Yes, okay, well I want to
make sure people know how to get them.
Speaker 9 (16:57):
Yes, you can go to the edible La and which
is edible La mag and just click click on the
link in bio and I take you right to the
event portal.
Speaker 8 (17:11):
You eighty dollars ticket. We still have some, although they're
going pretty fast.
Speaker 1 (17:16):
It's a great.
Speaker 8 (17:18):
Warehouse and it should be fantastic and.
Speaker 1 (17:22):
Uh breakdown you have it breaks down to it into
a couple of parts, starting at you gate starts at
five pm goes to nine pm, so the fireside chat
is at six pm and then you have cooking demos
seven pm to eight pm. Talk about the fireside chat
and regarding her and you know Big Green Eggs participation
(17:43):
participation in this.
Speaker 8 (17:44):
And the like there. Yeah, yeah, I was talking necklace
from Big Green egg about a year ago, and you
were turning to the ways to celebrate Degree Aid Systey's
anniversary and the image this image kind of positive of
the conversation, which was the guy in his backyard on
(18:07):
Sunday with the dapn on with the hear in one hand,
the staff on the other and the stake sizzling on
the party. And another image then quickly came up, which
was what if you do women with live fire fort
that would so commit because women in the community and
(18:27):
the elespatality, I'm sure you're there, a lot of these
women are just really incredible. They're very well, very talented,
very hard working in the press of each other, and
I smoking a way to really celebrate them in a while.
So I seemed made follow issues to the Women on
Fire and Ellen Marie Bennett of Heavily and Bennett has
(18:49):
gone so wonderful.
Speaker 1 (18:50):
Both are wonderful.
Speaker 8 (18:52):
Yeah, and then we said, you know what, let's do
a big celebration. So we have this kind of cellar
lineup of f from g Kim of Corolla, which New
York Times was one of the most interesting restaurants in
the country, Souilla to Valerie Boards and the Valerie's Confections
because of an amazing chocolate to Rakiita Homes of This
(19:13):
down Roads and on television Kim Prince Hot filled Chickens,
the Wild Red Bread. And then we have this panel
which is really a channel of women who are all
leaders in their own eco systems. They're own eco systems,
talking about how they want to leave you know, what
(19:35):
it looks like to be a leader right now, and
that's our talk. And then we've got seven chefs on
seven extra large degreen eggs in the middle of this
Selvo Garden cooking, and then we have two chefs demos
and we have an amazing DJ too. So I think
it's going to be really fun.
Speaker 1 (19:56):
Oh it sounds great. And you know, I'm a big
fan of Lynn and and all day Baby and everything
that she does with regarding her and so you know,
we've been on it in the earliest of days, and
we support any of it. Anything that we can do,
we obviously do. So I wanted to thank you for
taking the time, Lisa, to come on. I want to
remind people if you want tickets, the event is tomorrow
(20:18):
and really there's just a handful laugh Women on Fire
Soho Warehouse downtown, just for a great cause, benefiting not
only a great cause, but also understanding how the balance
has been so out of whack for so long that
La is really one of those places where it is
starting to come back in balance because of events like this.
(20:41):
So go to Edible La Mag at Edible La Mag
on Instagram at Edible la Mag and you can see
there in the link and bio. You can get tickets
there to Women on Fire tomorrow downtown La. Lisa, thanks
so much. We'll have to get together again to have
you on the air and go through some of the
cool things going on in Los Angeles these days.
Speaker 8 (21:03):
That would be so much fun. Thank you very much.
Speaker 1 (21:06):
All right, thank you so much. It is Neil Savadra
in the Fork Report, broadcasting live today out here in
Laguna Negal Come by, say hello, Bill Handle is with me.
We've got chefs grilling outside, making all kinds of smell.
Oh wow, that's a good line outside for the food.
Handle's not waiting in that line. No, no, I'm not.
Speaker 4 (21:24):
I want to point some melmonds is here, melms here,
But I want to point something out with all these
lovely people that are standing in front of us.
Speaker 1 (21:30):
Okay, the line to get food.
Speaker 4 (21:33):
The people outside is about ten times a number of
people here.
Speaker 1 (21:36):
So they came to see you, Neil.
Speaker 4 (21:39):
And get a noch. No, no, they came to get
a notch and then to see you.
Speaker 1 (21:43):
Say their body, she's she's here for me, she's here. No,
he's homeless, yes, no, but he's here for the food.
But these people are our people. Yeah, all right, stick
her out. More to come.
Speaker 5 (21:55):
You're listening to the Fork Report with Nil Savedra on
demand from Kea.
Speaker 1 (22:01):
We're chatting and then Handle says something. She goes, you
shut up, and I go, oh, that's exactly how. That's
how he actually likes to He responds to the women
telling him to shut up. The safe work.
Speaker 4 (22:11):
Unfortunately I have. There are so many yes DearS in
my life. I can't even begin to tell you.
Speaker 1 (22:17):
Can I tell you what the best safe word is? Meat? Loaf.
You know why, because I would do anything for love,
but I won't do that. They understood it. He doesn't. Wow, Okay,
KFI six the Fork Report. You can hear us everywhere
on the iHeartRadio app. Man, what great friends we have
(22:38):
made in the food folks here at Wild Fork. You know,
they call themselves for Ky's, and I always refer to
you guys as Forkers, So it's kind of nice. Well,
I'm not lying, but we're all foodies. We're here under
great tech. The food here is fabulous, and we thought
we're introducing you to people that you know, worked here,
(23:00):
people that deal from UH management to the supply chain
how they get everything here. And we wanted to hear
from UH somebody who has been enjoying what they have
here at Wild Fork. That's Mike right here. And you
happen to be a caf I listener too.
Speaker 7 (23:14):
I've been a caf I listener for a long time,
listening to Bill and Neil for before I had kids.
Speaker 1 (23:20):
Wow. So yeah, did do you make those kids while
listening to Bill? No?
Speaker 4 (23:25):
No, okay, so you did it without paying someone?
Speaker 1 (23:29):
You did it that? Wow? That's very offensive. That's very offensive.
Speaker 7 (23:33):
Oh No, No, The first one was a test two baby.
Speaker 1 (23:35):
Okay, so look, okay, so were mine? Yeah, so yeah, yeah,
mine were.
Speaker 4 (23:40):
In vitro and they were actually frozen hits for a
period of time, but they call them so pepsicles. Yeah yeah, absolutely,
so many, so many people having vitro kids. Uh, it's incredible.
The fun part about in vitro is what the guy does.
I think, what what the women go through is tough.
H Yeah, our part is not that not that bad.
Speaker 1 (24:02):
I think we all understand. Okay, fine, Yeah.
Speaker 7 (24:05):
The second one was a Madonna baby and a bottle
of wine.
Speaker 1 (24:09):
There you go with your wife. I'm assuming that's good,
that's helpful. Yes, I got lost. They let you do that.
The freaking wine. Well, I don't know, it's teching, it's uh,
you know important.
Speaker 2 (24:24):
Yeah.
Speaker 1 (24:24):
So how did you get introduced to Wild Fork? Did
you see them and pop in?
Speaker 7 (24:29):
Or was the first while fork they made in this
area was in Mission Viejo and we just passed by
it and thought wild fork?
Speaker 2 (24:36):
What did that be?
Speaker 3 (24:37):
Right?
Speaker 1 (24:38):
It wasn't a forker, no, no cool? And then the
first time on you.
Speaker 7 (24:42):
I walked in, I thought frozen frozen really because you're
used to the big box stores. Right, you used to
buying your steak from the butcher and bring it home.
And I thought, well, it's modern, it's clean out, it's
really nice stores. I thought I'd try it, and so
I'm sure. We took some steak or tried to home
and very impressed, right, impressive, the quality, the flavor.
Speaker 2 (25:06):
It was like okay.
Speaker 7 (25:07):
So then we went back to the big store, the
brand stores and and bought our meat like we used
to and brought it home.
Speaker 1 (25:13):
It wasn't the same.
Speaker 7 (25:14):
So then we started generally going to Wild Fork and
now thank you. Uh, I'm just I'm just very happy
with everything we bring home from.
Speaker 1 (25:20):
It's pretty spectacular. And it was funny when I was
telling Bill Handle about it, and he's like, oh, I
love him, you know they and he starts going down
the list of stuff that he gets here, what's your
what's your go to? Now? I mean, do you use
the easy section, the healthy section? Uh, seafood, what's your jam?
Speaker 7 (25:39):
Well, I steer clear of the ostrich and stuff. I
don't real's too fast for you or what's problem. It's
just not part of our diet, right.
Speaker 1 (25:46):
So ostrich it can be. You don't have to catch it.
Speaker 2 (25:51):
Lizard. Yeah, no, no, we don't use that second.
Speaker 4 (25:54):
Very low in the fact, very healthy bison.
Speaker 1 (25:57):
Bison is okay, bison's wonderful, well.
Speaker 7 (26:00):
Cut tamburger at home, the right tip, the ribbi, all
the all the port and pols.
Speaker 1 (26:08):
Have you had the tomahawks, those tomahawks, man, there are
things of beauty. Cowboy cut. Yeah, I tell you what
we did.
Speaker 7 (26:17):
We bought a smoker because of the briskets here.
Speaker 1 (26:19):
Yeah. No, their briskets are fabulous.
Speaker 7 (26:21):
They're bigger than my youngest son.
Speaker 1 (26:25):
Name it. Name the brisket. There you go, there you go.
They're going that another kid. No, that's about brisket. That's it.
Speaker 7 (26:33):
So when we make a brisket, it's twenty eight pounds,
and we invite everybody.
Speaker 1 (26:37):
And you're doing that low and slow on the smoker
exactly all day long.
Speaker 7 (26:41):
We get up before the sun breaks and we start
the smoker and get the brisket on there.
Speaker 1 (26:45):
What's your prep? How are you prepping it? What's your rub?
Speaker 7 (26:47):
What's your Oh so early late the night before we
take it out, it's already thought. We get all that
hard uh, the hard fat off, and we rub it
good with what usually something here from either a tragger
rub or something. We bought it wild for so let
it sit overnight, and really it doesn't take much more
than that. It's the smoker and just letting it go
(27:08):
for eight twelve hours.
Speaker 1 (27:10):
Have you ever delivered or had it delivered or sent anything? No,
I will tell you it is. It's an excellent gift.
By the way, if you've got it's an excellent way.
You can have it sent to your own house too.
You can give That's what Bill will do. He'll gift himself, yeah,
I will. But you can gift it to people. I've
even sent them to Dean Sharp as a matter of fact.
He was helping me with a home project and I'm like, yeah,
(27:32):
a little love for Dean Sharp. His specials coming up,
his holiday specials coming up, by the way. But I
sent him just some steaks and stuff. He's all, this
is great. So yeah, it's very very cool, you know,
if you're if you're new to this, you can check
out more wild Fork Foods on Instagram at wild Fork
(27:53):
Foods on Instagram as well. On pricing value, you down with.
Speaker 7 (27:58):
Oh, so you're at the regular big store and you
buy what they have on sale, you take it home
it's okay. And then I thought, you know, I'm gonna
see what Wild Fork was charging for the same, right tip,
Wildfork's prices were less expensive, so it's a win win
win all the way around at wild Fork.
Speaker 1 (28:15):
Yeah, we don't.
Speaker 7 (28:17):
We don't buy meat anywhere else anymore.
Speaker 1 (28:18):
Good for you. Well, what a pleasure to meet your mind? Yeah,
what a pl Thanks for coming.
Speaker 7 (28:22):
On, and I'll tell your listeners you'll feel really proud
walking out of Wild Fork with a giant bag of
frozen try tips. Oh manes, Oh my gosh.
Speaker 1 (28:31):
Yeah, I'm gonna I'm looking for a bag to take
home myself to do some shopping. Yeah no, but I'm
gonna pay for it. The bill's just gonna take it. Leave.
But wait a minute, why are you in radio? You
know there's a philosophy I like support you.
Speaker 4 (28:46):
If you're in radio, you either get it free or wholesale,
or you don't need it.
Speaker 7 (28:51):
There you go, that's it.
Speaker 1 (28:53):
That's not radio. That's your philosophy. Oh okay, it's not
radio's philosophy.
Speaker 7 (28:57):
Nice to meet you too.
Speaker 1 (28:59):
You and 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.
The Fork Report w Neil Saavedra News
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