September 7, 2024 • 28 mins
Chef Joe Youkhan Promoting Pacific Wine and Food Classic Sept 21st
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the fore Purport on demand on the iHeartRadio. Appy, everybody,
it's the four Purport all Things Food Beverage. I'd be
on on this Souba Soba super hot Saturday afternoon in
the Southland. I am your well fed host, Neil Savedra.
How do you do? It is just gorgeous out there,
(00:22):
but hot last night? I uh, I went swimming last night.
It was like I don't know, ten thirty eleven o'clock
at night or something. I don't know what it was,
and I'm just like, I'm just gonna sit and didn't
even really swim, just kind of bobbed up and down there,
looked around and said, it's hot, but it's it really
(00:42):
is hot out there. Again, if if you're dealing with
heat and then all of a sudden your power goes out,
make sure you let the local whoever the group is
that covers your power, or let them know it's DWP,
(01:03):
which is who I deal with, let them know because
if they don't hear from you, you know, somebody's got
to tell them. They'll see when things go out. But
you got to let them know, and you got to
be on them otherwise you will be last in line.
And that's the way it works. Dogg eat dog. So
take care of that all right. Coming up on September first,
the Pacific Wine and Food Classic is back, and you
(01:27):
know we've talked about that on the show before many
many times. Pam Wait is with us via phone today
as I'm sure she's still out eyeball deep putting this
stuff together, but she's with us via a via phone.
And we also have some lovely folks in with us today.
Chef joe Yukon. He is here to talk about what's
(01:50):
going to be going on it Pacific Wine and Food
Classic as well on September twenty first. He is part
of Western Hospitality Group and Private Catering and Event Catering
And welcome to the show. And Pam are you with
us as well?
Speaker 2 (02:06):
On here?
Speaker 1 (02:07):
There she is, there's that that wonderful, bright, happy voice. Hey,
you know what Pam to you? Be nice? It's free,
isn't that? What isn't that what you at the end,
isn't that on your signature? Or smile? It's free? Be kind,
it's free, or don't be a jerk.
Speaker 3 (02:29):
Yeah, don't nice.
Speaker 1 (02:30):
Yeah, be nice costs you nothing. Be nice, have good
food and drink and that'll help you be even nicer. So, chef,
what is your part of the event this year?
Speaker 4 (02:41):
So I've been really fortunate to be a part of
the event. In past years, I'm one of the restaurants
or one of the groups started being showcased. So there's
amazing chefs and restaurant groups that are coming and doing
all these wonderful tastings for everyone. This year, I'm going
to be doing a bajaad bray short rib with a
black garlic Baba gniche with Period chickpeas Chrispy chickpeas, and
then we made a labnav flatbread with us altar oil
(03:04):
on top. So we're gonna be showcasing this this year.
We're gonna have a bunch of samples going out small
plates for all the guests. So yeah, we're really looking
forward to feeding everyone and just kind of meeting and greeting.
Speaker 1 (03:15):
I almost said I love you out loud. You describe that.
I'm looking at it and I'm like the Pam. I
don't know if you've seen this yet or you've had
a chance to taste it, but holy you like if
you just listed basically all of the things that I
love at it, it's all on one plate here. Thank you,
thank you. That is stunning.
Speaker 4 (03:35):
I appreciate that. Yeah, we're really happy with it. I
think the guests are really gonna enjoy it. And the
great thing about it too, goes great with wine, goes
great with beer, amazing with the cocktail. So I think
for the event, it's going to be a crowd pleaser.
So it should be a really beautiful day. It should
be amazing.
Speaker 1 (03:50):
This isn't the serving size is it for the event?
Speaker 4 (03:52):
Well, every restaurant, So there's gonna be tons of restaurants
and tons of different venues there, so we're gonna all
have small plates. It'll be right around that side so
that guests can go around and basically eat and drink
their way around for like three.
Speaker 1 (04:05):
Hours, because that's a meal right there. Yeah.
Speaker 4 (04:08):
I'm a big guy, so it's hard for me to
make anything smaller than that.
Speaker 1 (04:11):
So you and me, Pam this year, is it true
that you're going to have napping stations? Yeah, a coull
places for people to be able to rest, you know,
hang out, dab the meat, sweats and then jump back in.
Speaker 4 (04:28):
Well, it's right there on the water, so yeah, the
sands right there, so you can kind of take a
nap pretty easy, I think.
Speaker 1 (04:32):
And this is one of those lovely events there by
the water in the sand, true southern California style. Obviously,
Pam Waite has been a friend for a long time,
been on the show many many times as she is
the president of the Orange County Restaurant Association, and she
puts on these great events and they I think it's
(04:55):
hilarious because you see a lot of beautiful, skinny women
running around having wine and eat massive amounts of food,
and all I think is where do they put it?
Where does that go? And the smells and everything is
really one. It's really one of the best of the best.
It's a premiere event that and in typical Pam weight fashion,
(05:19):
is not overcrowded. It has the right amount of people
to be able to go through experience all of the
flavors and the tastes. I got to imagine as a chef,
it's fun to put together a dish like this. I mean,
this is sexy as hell, and it smells great and
it looks great. We're going to taste in the next segment,
but to put together a dish and then see people
(05:41):
enjoy it. Yeah. Absolutely.
Speaker 4 (05:42):
That's what's really amazing about these type of events is
that we're right there with the guests. You know, normally
in the back of the kitchen or you know, you
don't get to see anyone un till it's over. So
I literally get to shake hands and see every single
guests come through. It's a lot of fun. It's really
really satisfying for sure.
Speaker 1 (05:57):
Pam, are their tickets left for the event?
Speaker 3 (06:00):
Yeah, you know, there's there are a few tickets left.
The one PM is sold out, the others are sold out.
We will sell out within the next twenty four hours,
very likely. So I would say hurry up and get
tickets if you want to attend. This year is I
know I say it every year, Neil, but this year,
I mean it. It just keeps getting better. There we
(06:22):
have forty three incredible restaurants, you know, and chefs that
are just doing amazing things. It just is the perfect
showcase of what Orange County offers and what it has,
and to pair them with one hundred different wineries and
incredible cocktails, and the weather's going to be nice and
(06:44):
cool and there's cold cocktails.
Speaker 5 (06:46):
I'm the most.
Speaker 3 (06:47):
Excited I've ever been for the Pacific Wine of Good
this year.
Speaker 1 (06:50):
Well, I will tell you you know that isn't just
marketing problem. I've seen the look in Pam's eyes personally
once in events done and she's going, this is what
I'm gonna do for next year. So I always believe
that with you, you're always topping yourself and seeing different ways
to reinvent something or add to it. So I don't
(07:13):
hear that as a talking point. I hear that as
a reality because I've seen it with mine own eyes.
And where do they go to get tickets?
Speaker 5 (07:21):
Specific Wine Andfood dot Com?
Speaker 1 (07:24):
Pacific Wine Food dot Com. See, that's easy. You don't
even make it hard. Backslash dot asterix. Okay, that's awesome.
When we come back, we're going to do some tasting.
We'll find out more of the event, what's going on
in the event with Pamwaite, as well as we talk
with chef joe Yukon. He is with Western Hospitality Group.
(07:47):
They do private catering events and things like that. And
I got to tell you if he brought only this
dish and it's half as good, as it looks, then
you be your event is going to be sky high
because this is amazing looking and smells fantastic.
Speaker 2 (08:05):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:11):
Welcome to the Fork Report. I'm Neil Savedra. Thanks for
hanging out on this very hot weekend. It's a beautiful Saturday,
but it is hot. I was walking outside the studio
in Sa Towala. Mister Tula sharp coming up at five o'clock,
so don't forget with so cow Saturdays. Look at that.
(08:33):
I'm slowly adding to it, so stick around. He'll be
popping in a little bit later hopefully tell you what's
going on. My guest right now is chef joe Yukon.
He is with Western Hospitality Group Season culinary Artist Crowns
champion of Chopped. One of my favorite shows, by the way,
on the Food Network excellent. I think it is the
(08:55):
quintessential in the best. It is my absolute favorite when
it comes to competition shows. It just seems honest and
in your fate and right there, you know, without the
fake drama. So he's talking and promoting Pacific Wine and
Food Classic coming up on September twenty first, the tickets
(09:15):
are going very quickly, so make sure you go to
Pacific Wine and Food dot Compacific Wine and Food dot
com to find out more about tickets. We also have Pamwaite,
the president of the Orange County Restaurant Association, and she
puts on these events. You know, Pam, She's been on
a bazillion times. She's on via the phone hanging out, Pam.
What am I missing? What if people need to know
(09:36):
about the event? Will I go and try this amazing dish?
Speaker 3 (09:41):
Well, this event just has so many experiences that we're
calling in a playground for food and wine lovers. You
just won't have enough time to try everything between all
of the restaurants, wine and cocktails. Everything this year has
just been stepped up. We've elevated it entire events. From
(10:02):
the moment you step on the red carpet, it's a
living step and repeat by Melissa's produce that's going to have.
Speaker 1 (10:11):
Yeah, so it's.
Speaker 3 (10:12):
Going to be so sensory. You know, you get beautiful,
it will smell amazing, and it's just going to be
such a great welcome on the red carpet. We're also
going to be checking people in while they're in line
so they can get into the event right when it starts.
So we're just done all those little nice details that
make it so wonderful.
Speaker 5 (10:32):
So after you get off the red.
Speaker 3 (10:33):
Carpet on the pretty red step and repeat, you get
your wine glass and this year will be greeted by
a lemon Cello spritzer, which is fun and new, this
different and perfect for the last day of summer September
twenty first, it's the last day of summer, so everybody
there is kicking off summer or at the ending of
(10:54):
summer with an amazing day of food and wine. And
then after you get your your cocktail and your wine glass,
you're just off and running and just exploring. It is
genuinely speed dating for restaurants and wine.
Speaker 1 (11:09):
So cool. Yeah, okay, the best part of you filling
everybody in on that those details. As I got to eat,
and I will tell you, Pam, I almost said the
F word on the air chef. This is magic.
Speaker 4 (11:25):
Thank you so much.
Speaker 1 (11:27):
Wow, thank you. The textures and flavors in this is wonderful.
So tell everybody what this is again, because that for
sure just has everything. Thank you. Yeah.
Speaker 4 (11:38):
So it's a very short dish, but we weren't Middle
Eastern with it, so we're using a wonderful blend of
spices called maharat, which has cuman corea under cardamum, a
little bit of clove, allspice, Fenu Greek, and then we
raised that with some red wine, some tucas, which is
this red pepper paste from the Middle East, a ton
of aromatics beyond that too, bay leaf, and then we
(12:01):
also put in our own house fermented black garlic. We
let that slowly cook away, and then we reduce down
those braising juices just to make a huwo to finish
their short ribs with. On the bottom of your dish,
there is a baba go nouche, but with chickpea, so
we kind of marry two worlds together. We make a
really great hummus with tahini and lemon and garlic, and
then we char eggplant on coals and then we pure
(12:21):
that with that chickpea pure to make a Babagan noooche hummus.
On top, there is the flat bread. It's similar to
pizza dough, but we put labna inside of it, so
that's just like a really thick yogurt. It makes it
very soft and succulent, and then we top that with
a zatar, which is this great herb oil, and then
we brush that off and cook it off, so it
kind of comes together all as one bite.
Speaker 1 (12:41):
Yeah, in the Middle East, you can get bread walking
down the street and just that season and you just
dip it in there and.
Speaker 4 (12:48):
Ye walk exactly, so kind of both so kind of encouraging.
People just kind of like smush it all together and
make their own little sandwich. And then lastly there's some
chickpeas that we home feed in some really good olive
oil and then we just crisp them up also with
some aleppo, sumac and zatar.
Speaker 1 (13:03):
So yeah, just a lot of.
Speaker 4 (13:04):
Really fun, warm Middle Eastern spices that we'd like to
play with.
Speaker 1 (13:07):
If you weren't such a big built guy, i'd come
slap your face. That's it. I just don't want it returned.
I will tell you if I traveled somewhere and had that,
I would just have my my belongings mailed to me.
Thank you. I mean that really is excellent. Did you
get to try this, Tayla? No Oh, I'm surprised. I
(13:31):
don't usually get get it for you. She usually squirrels
some away. We will make sure everybody all you know,
all the crew gets some casette. Is just wonderful, Britt,
Thank you so much. I really appreciate that.
Speaker 4 (13:44):
Yeah, we put a lot of love into it, and
we really love what we do, so to hear you
say that really means a lot.
Speaker 1 (13:49):
I appreciate that. Thank you. It just is perfectly seasoned,
that that wonderful comforting pillow weep bottom of the combination
of that hummus and the bubble new coming together. You
can get this slight smokiness of that from charring the
egg plant, those chickpeas in the koond feet with just
(14:11):
a little crispiness and then they kind of pop open
and get soft in the center up against that bread
and those spices. Everything on these tones of brown. You know,
brown food is good food. We just a little bit
of the microgreens on top to give a little bit
of high Hello. Is just that is a great dish. Pam.
I got to tell you, if I went to Pacific
(14:33):
Wine the seventh annual coming up on September twenty first
Pacific Wine and Food Classic, walked in paid, walked in,
ate this and left I would feel it was worth it.
Thank you. That is awesome, all right, Pam. Who are
some of the other restaurants and the folks that people
could look forward to if they get on it now again?
(14:55):
Pacific Wine and Food Pacific Wine and Food dot Co
is where you go to get the tickets and they
are limited and they do sell out very quickly. Some
times are already sold out, but you want to get
in on this. I still get stopped to this day
at Disneyland a lot. I'll run into listeners who said, oh,
I met you at Pacific Wine and Food Classic, So
(15:19):
it's very very cool. So who are some others that
people look forward to?
Speaker 3 (15:24):
So there is a list on the website of the chef,
but there are there are a lot of really cool
things happening. Retto is going to be serving their famous
dutchequtos and the Taco Garden. The Taco Garden is back
this year and that will be paired with cold beers.
We have Sweet Green.
Speaker 5 (15:42):
They're going to be doing.
Speaker 3 (15:43):
Protein kembabs, salmon and chicken and wonderful things, all paired
with grape wines. Scratched Bakery.
Speaker 5 (15:50):
They're going to do their knock knocks, their gourm being
dongs and all of their glorious dark dark chocolate desserts
to pair with red lines that are nearby them.
Speaker 1 (16:01):
I want everybody to appreciate that pun instead of ding
dong's the doorbell there knock knocks like somebody's knocking at
the door. Yeah, I just want people to appreciate the
fullness of that. It sounds like a great event. It
always is. A seventh annual Pacific Wine and Food Classic
coming to Orange County Saturday, September twenty First, you can
(16:22):
go to Pacific Wine and Food dot com Pacific Wineanfood
dot com to get more information and chef how can
people find you? Chef joe Yukon with Western Hospitality Group.
I know the holidays are going to be honest sooner
than we think. People are looking for catering for to
have a party, have fantastic food. I could not give
(16:43):
you a higher praise, and anybody that could could steal
you away to be able to do their event would
be very lucky.
Speaker 4 (16:49):
Thank you so much for all that. Yeah, if you can,
please go to all our social media handles and our
YouTube channels the same as w HG Underscore Chef joe Yukon,
they can get all our information. We put out tons
of content on our YouTube channel and all our information.
The book us is there as well. December is already
booking up, so you're absolutely right on that. Oh yeah,
I mean we love doing that. So WHG underscore Chef
(17:12):
show Yukon for our YouTube and our social media handles
will be wonderful.
Speaker 1 (17:16):
Thanks. It was real pleasure to meet you in the
and the food really is outstanding. Thank you, sir, no
cap as the kids say, right, Pam.
Speaker 6 (17:24):
That's right?
Speaker 1 (17:25):
Is that what they say?
Speaker 3 (17:26):
Are you sure when you keep it one hundred?
Speaker 1 (17:30):
When you keep it one? Okay? Excellent? This is when
this is always when Cayleb puts her head in her hands.
Oh relax, bay yourself all right, Pat, I'm always nice
to hear your voice. Have a wonderful event, per huge
and chef. What a real pleasure again. The seventh annual
Pacific Wine and Food Classic coming up on September twenty
(17:50):
first get the last remaining tickets by going to Pacific
Wine and Food dot Com. Pacific Wine and Food dot Com.
A real pleasure. Thanks for coming on. I really appreciate that.
Thanks all right, Pam. Good to talk to you, my friend.
We'll be back with more. Still got thirty minutes left
of the show before twelve Shop Sharp comes on, So
go nowhere. I'm gonna tell you why corn sweating is
(18:13):
a bad thing? What corn changing the weather? What I
gotta stick around? That's a great tease, Neil. Thanks Neil.
Speaker 2 (18:22):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (18:28):
Almost said Neil savedra In for I don't even know
where I am anymore. Neil savedra In for Neil Savedra
on the Fork Report. Happy to be with you. I
will pop in back with Bill Handle starting Monday morning
after Amy King finishes up with Excuse Me, wake Up Call.
I don't normally have a second helping of a dish
(18:50):
here on the show. People assume I eat a ton,
but it's kind of hard to do the show when
you're eating, so I nibble on things here and there.
But this dish was so fantastic that I had to
go back in for another one. Wow, that is very,
very tasty, very talented. Chef Joe Yukon yo U k
(19:14):
h A n It was promoting Pacific Wine and Food
Classic coming on September twenty first. But the name of
the group piece with is Western Hospitality Group. Western Hospitality Group.
You can find him on Instagram at Chef Joe Yukon.
You k h A N and there you have a
(19:36):
YouTube channel w HG Underscore Chef Joe Yukon, So I
look forward to checking him out there. But Champion Crown
Champion of Chopped on Food Network, which is a great
show but super delicious. All right, real quickly, there is
something known, you know, casually as corn sweat. I know,
(20:00):
we're weird, right, It's not some scientific term, but it
is something scientific that's going on. You've got the Midwest
seeing scorching temperatures just like everybody else, right, and corn
might be making it feel hotter. And it was something
so weird that I'd never heard of before that I
was like what, And that's right, it's a corn sweat.
(20:21):
It makes the heat feel more intense. Could you imagine
a crop that actually makes things feel hotter? Why? It
changes the heat index due to the fact that it
releases it's not really sweating, but it releases moisture. And
this is a term for what they call evap now
(20:44):
lissen this evap or evappo transpiration. So it's how plants,
including corn in this particular case, release water into the air.
So the process makes the air around the plants feel
more humid, more sticky. Right, So the corn isn't actually sweating.
(21:04):
It releases this moisture though, and according to research by
the USDA's our Agricultural Research Service, the corn can release
thousands of gallons of water per acre in just a
few days, so that moisture can boosts the moisture in
the air up to forty percent. So humidity you know,
(21:25):
you know, we make the joke all the time about humidity. Well,
at least it's a dry heat, right, Well, imagine this,
This is boosting the wet heat. And what you know,
you think, well, Neil, this isn't around us. What's the
big deal. Well, it is a fascinating thing that does
happen during in parts of the country. So the main
issue with that corn sweat is the impact on local
(21:48):
heat index. So it feels hotter, and that corn sweat
makes the heat the heat index skyrocket, and you just
got to be mindful of those things. It just is
is crazy. So if you get heat. You can get
heat exhaustion by being around such a thing and you
(22:09):
get you know, nauseated, muscle cramps, you start sweating a lot,
maybe dizzy or headaches. But if you catch it early,
you can you know, cool off, stay hydrated. But the
Midwest man, if they don't got enough going for them,
the heat wave comes in there. But those cornfields, it's
a wet heat. Neil Savedra and the Fork Report one
(22:32):
more segment and we'll also talk to hopefully talk to
Tuola Sharp to see what's going on in Sokale Saturdays tonight.
So stick around. You've been listening to the Forek 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. We're gonna be wrapping things
save g We're gonna be wrapping things up, That's what
(22:56):
Miss Kaylea calls me. And we're gonna be wrapping things
up shortly. And then you've got Sokal Saturdays with Towells
Sharp coming up. But before we get to Tallad just
a moment. Finance buzz dot com is looking for someone
to review all of the newest pumpkin products from Trader Joe's.
So if you're looking, if you are looking for a
(23:17):
side hustle, this might be for you. If you're down
with the pumpkin spice, I will tell you that Trader
Joe's has wonderful pumpkin spice flavored stuff, very very tasty
and if you like those flavors, but Finance Buzz is
looking for someone to review them all. So this is
(23:37):
what you'll get if you get that job. You'll get
one thousand dollars for your work and five hundred dollars
gift card for Trader Joe's so you can pick up
all the pumpkin flavored stuff and taste it. You need
to photograph it, rad each item how difficult it was
to make or to use, or you know how it tastes.
And those interested have until September tenth, coming up this
(24:00):
week to apply. That's the day of the bait. You
want to get on that and uh it is at
finance buzz dot com slash pumpkin hyphen side hyphen hustle,
So get on that if that's your You like the
pumpkins spice, twala, I do.
Speaker 7 (24:19):
I like the pumpkin spice coffees. I like the spray,
I like uh, I like pumpkin spice just in general,
like the even the candles and stuff like that. It
is such a good And I know Moe tried to
really clown the other day. I guess he hates all
things pumpkin, but I said, you know, you just hate
things that are good, because there's nothing wrong with pumpkin spice.
Speaker 1 (24:42):
What's happening to that man? You know Age, Yeah, he just.
Speaker 7 (24:46):
Gets angry and just on reach everything, you know, cantankerous.
Speaker 1 (24:50):
Yeah, he's gonna morph into John Kobelt where Sean gets
had everything.
Speaker 2 (24:57):
You know.
Speaker 1 (24:57):
Some guy on the freeway opened his window. Who opens
their window on the freeway. I'm like, are you seriously
mad about opening?
Speaker 6 (25:04):
Here?
Speaker 1 (25:05):
Somebody and his kid with ice cream?
Speaker 3 (25:10):
Why are kids?
Speaker 2 (25:11):
Wait?
Speaker 1 (25:11):
What did kids started in ice cream? Ice cream? That's
something he's gonna start going down that path. And then
the only thing is only saving grace is going to
be cookies and cream because that's the only thing he likes.
Speaker 7 (25:25):
Yeah, when it comes to uh, desserts and things like that,
the sweet and savory. No, no, like this delicious dish
right here. I don't know if he would eat it,
but good God, isn't that great? I almost passed out
eating Yeah, it just is so.
Speaker 1 (25:40):
Well put together, so thought out, all the textures and
flavors are there. Really, I was very impressed by chef
Joe Yukon with Western Hospitality Group. Just if he has
a gift, Yeah, has a gift.
Speaker 7 (25:57):
I mean this little bite right here, this this Spanish
Mediterranean kind of blend thing happening.
Speaker 1 (26:04):
Well, yeah, it's got it's got some Middle Eastern flavors,
and it just is he don't put excellent, very well done.
And I was following him out and he's like, well,
don't you have more show? And I'm like, oh, Like
I thought we were all going to get in the
car together and we're all going to drive off. We're
gonna be buddies for life and just hang out. Maybe
(26:25):
he could adopt me and this is what.
Speaker 6 (26:28):
He's making then yeah, Yeah, you know what's funny talking
about his kids and how they're like every other kid, like,
you know, don't put anything on that, no spices, no nothing.
Speaker 1 (26:38):
I mean, that's why are kids like that? Don't know?
My son calls them ingredients. He's seven. He goes, Dad,
did you put any ingredients to this. I go, there's
all ingredients and everything. He's like, you know what I mean,
it's like pepper, yeah, or things like that. Okay, don't
put any ingredients in it, all right. So even with
a chef, a world class chef like that, kids going,
(26:59):
don't don't put salt on it. Okay, all right, it's
the one day. One day you'll be weeping, son, I
guarantee it, all right, real quick? What you got going on, buddy?
Speaker 5 (27:09):
You know?
Speaker 7 (27:10):
I had a whole lot lined up, and then Raoul
just told me that there was an earthquake. I didn't feel,
so I need to see if we can add that
to the list. But this heat wave has been absolutely insane,
and I want to really drill down on that and
give you some tips how to stay cool, but also
some things you need to make sure you are paying
(27:31):
attention to as far as heat exhaustion versus you know,
just in general overheating. And I think that's important. There's
a lot of small bills that were passed recently and
different things that are happening politically here in southern California.
One to me that's very very important is this crackdown
(27:53):
on prostitution on Figure Row. That is something that for
the longest growing up it was it was the legendary
street known Ford and to see that that so Cal
Finally it's gotten back and it has gotten out of
control and it is adding to the issue of sex
trafficking here in southern California. So definitely got to weigh
(28:15):
in on that, and of course just letting you know
what is happening. Things you and your family can get into.
And we have a major announcement, says, So you're gonna
have to stick in.
Speaker 1 (28:25):
Yeah, all right, You've got Twala Sharp coming up with
so Cal Saturday. So Go so Cal Saturday. So go nowhere. Sam,
I'm trying. I'm getting better.
Speaker 2 (28:39):
Place. You're listening to The Fork Report with Nil Savedra
on demand from KFI a M six forty
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the fore Purport on demand on the iHeartRadio. Appy, everybody,
it's the four Purport all Things Food Beverage. I'd be
on on this Souba Soba super hot Saturday afternoon in
the Southland. I am your well fed host, Neil Savedra.
How do you do? It is just gorgeous out there,
(00:22):
but hot last night? I uh, I went swimming last night.
It was like I don't know, ten thirty eleven o'clock
at night or something. I don't know what it was,
and I'm just like, I'm just gonna sit and didn't
even really swim, just kind of bobbed up and down there,
looked around and said, it's hot, but it's it really
(00:42):
is hot out there. Again, if if you're dealing with
heat and then all of a sudden your power goes out,
make sure you let the local whoever the group is
that covers your power, or let them know it's DWP,
(01:03):
which is who I deal with, let them know because
if they don't hear from you, you know, somebody's got
to tell them. They'll see when things go out. But
you got to let them know, and you got to
be on them otherwise you will be last in line.
And that's the way it works. Dogg eat dog. So
take care of that all right. Coming up on September first,
the Pacific Wine and Food Classic is back, and you
(01:27):
know we've talked about that on the show before many
many times. Pam Wait is with us via phone today
as I'm sure she's still out eyeball deep putting this
stuff together, but she's with us via a via phone.
And we also have some lovely folks in with us today.
Chef joe Yukon. He is here to talk about what's
(01:50):
going to be going on it Pacific Wine and Food
Classic as well on September twenty first. He is part
of Western Hospitality Group and Private Catering and Event Catering
And welcome to the show. And Pam are you with
us as well?
Speaker 2 (02:06):
On here?
Speaker 1 (02:07):
There she is, there's that that wonderful, bright, happy voice. Hey,
you know what Pam to you? Be nice? It's free,
isn't that? What isn't that what you at the end,
isn't that on your signature? Or smile? It's free? Be kind,
it's free, or don't be a jerk.
Speaker 3 (02:29):
Yeah, don't nice.
Speaker 1 (02:30):
Yeah, be nice costs you nothing. Be nice, have good
food and drink and that'll help you be even nicer. So, chef,
what is your part of the event this year?
Speaker 4 (02:41):
So I've been really fortunate to be a part of
the event. In past years, I'm one of the restaurants
or one of the groups started being showcased. So there's
amazing chefs and restaurant groups that are coming and doing
all these wonderful tastings for everyone. This year, I'm going
to be doing a bajaad bray short rib with a
black garlic Baba gniche with Period chickpeas Chrispy chickpeas, and
then we made a labnav flatbread with us altar oil
(03:04):
on top. So we're gonna be showcasing this this year.
We're gonna have a bunch of samples going out small
plates for all the guests. So yeah, we're really looking
forward to feeding everyone and just kind of meeting and greeting.
Speaker 1 (03:15):
I almost said I love you out loud. You describe that.
I'm looking at it and I'm like the Pam. I
don't know if you've seen this yet or you've had
a chance to taste it, but holy you like if
you just listed basically all of the things that I
love at it, it's all on one plate here. Thank you,
thank you. That is stunning.
Speaker 4 (03:35):
I appreciate that. Yeah, we're really happy with it. I
think the guests are really gonna enjoy it. And the
great thing about it too, goes great with wine, goes
great with beer, amazing with the cocktail. So I think
for the event, it's going to be a crowd pleaser.
So it should be a really beautiful day. It should
be amazing.
Speaker 1 (03:50):
This isn't the serving size is it for the event?
Speaker 4 (03:52):
Well, every restaurant, So there's gonna be tons of restaurants
and tons of different venues there, so we're gonna all
have small plates. It'll be right around that side so
that guests can go around and basically eat and drink
their way around for like three.
Speaker 1 (04:05):
Hours, because that's a meal right there. Yeah.
Speaker 4 (04:08):
I'm a big guy, so it's hard for me to
make anything smaller than that.
Speaker 1 (04:11):
So you and me, Pam this year, is it true
that you're going to have napping stations? Yeah, a coull
places for people to be able to rest, you know,
hang out, dab the meat, sweats and then jump back in.
Speaker 4 (04:28):
Well, it's right there on the water, so yeah, the
sands right there, so you can kind of take a
nap pretty easy, I think.
Speaker 1 (04:32):
And this is one of those lovely events there by
the water in the sand, true southern California style. Obviously,
Pam Waite has been a friend for a long time,
been on the show many many times as she is
the president of the Orange County Restaurant Association, and she
puts on these great events and they I think it's
(04:55):
hilarious because you see a lot of beautiful, skinny women
running around having wine and eat massive amounts of food,
and all I think is where do they put it?
Where does that go? And the smells and everything is
really one. It's really one of the best of the best.
It's a premiere event that and in typical Pam weight fashion,
(05:19):
is not overcrowded. It has the right amount of people
to be able to go through experience all of the
flavors and the tastes. I got to imagine as a chef,
it's fun to put together a dish like this. I mean,
this is sexy as hell, and it smells great and
it looks great. We're going to taste in the next segment,
but to put together a dish and then see people
(05:41):
enjoy it. Yeah. Absolutely.
Speaker 4 (05:42):
That's what's really amazing about these type of events is
that we're right there with the guests. You know, normally
in the back of the kitchen or you know, you
don't get to see anyone un till it's over. So
I literally get to shake hands and see every single
guests come through. It's a lot of fun. It's really
really satisfying for sure.
Speaker 1 (05:57):
Pam, are their tickets left for the event?
Speaker 3 (06:00):
Yeah, you know, there's there are a few tickets left.
The one PM is sold out, the others are sold out.
We will sell out within the next twenty four hours,
very likely. So I would say hurry up and get
tickets if you want to attend. This year is I
know I say it every year, Neil, but this year,
I mean it. It just keeps getting better. There we
(06:22):
have forty three incredible restaurants, you know, and chefs that
are just doing amazing things. It just is the perfect
showcase of what Orange County offers and what it has,
and to pair them with one hundred different wineries and
incredible cocktails, and the weather's going to be nice and
(06:44):
cool and there's cold cocktails.
Speaker 5 (06:46):
I'm the most.
Speaker 3 (06:47):
Excited I've ever been for the Pacific Wine of Good
this year.
Speaker 1 (06:50):
Well, I will tell you you know that isn't just
marketing problem. I've seen the look in Pam's eyes personally
once in events done and she's going, this is what
I'm gonna do for next year. So I always believe
that with you, you're always topping yourself and seeing different ways
to reinvent something or add to it. So I don't
(07:13):
hear that as a talking point. I hear that as
a reality because I've seen it with mine own eyes.
And where do they go to get tickets?
Speaker 5 (07:21):
Specific Wine Andfood dot Com?
Speaker 1 (07:24):
Pacific Wine Food dot Com. See, that's easy. You don't
even make it hard. Backslash dot asterix. Okay, that's awesome.
When we come back, we're going to do some tasting.
We'll find out more of the event, what's going on
in the event with Pamwaite, as well as we talk
with chef joe Yukon. He is with Western Hospitality Group.
(07:47):
They do private catering events and things like that. And
I got to tell you if he brought only this
dish and it's half as good, as it looks, then
you be your event is going to be sky high
because this is amazing looking and smells fantastic.
Speaker 2 (08:05):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:11):
Welcome to the Fork Report. I'm Neil Savedra. Thanks for
hanging out on this very hot weekend. It's a beautiful Saturday,
but it is hot. I was walking outside the studio
in Sa Towala. Mister Tula sharp coming up at five o'clock,
so don't forget with so cow Saturdays. Look at that.
(08:33):
I'm slowly adding to it, so stick around. He'll be
popping in a little bit later hopefully tell you what's
going on. My guest right now is chef joe Yukon.
He is with Western Hospitality Group Season culinary Artist Crowns
champion of Chopped. One of my favorite shows, by the way,
on the Food Network excellent. I think it is the
(08:55):
quintessential in the best. It is my absolute favorite when
it comes to competition shows. It just seems honest and
in your fate and right there, you know, without the
fake drama. So he's talking and promoting Pacific Wine and
Food Classic coming up on September twenty first, the tickets
(09:15):
are going very quickly, so make sure you go to
Pacific Wine and Food dot Compacific Wine and Food dot
com to find out more about tickets. We also have Pamwaite,
the president of the Orange County Restaurant Association, and she
puts on these events. You know, Pam, She's been on
a bazillion times. She's on via the phone hanging out, Pam.
What am I missing? What if people need to know
(09:36):
about the event? Will I go and try this amazing dish?
Speaker 3 (09:41):
Well, this event just has so many experiences that we're
calling in a playground for food and wine lovers. You
just won't have enough time to try everything between all
of the restaurants, wine and cocktails. Everything this year has
just been stepped up. We've elevated it entire events. From
(10:02):
the moment you step on the red carpet, it's a
living step and repeat by Melissa's produce that's going to have.
Speaker 1 (10:11):
Yeah, so it's.
Speaker 3 (10:12):
Going to be so sensory. You know, you get beautiful,
it will smell amazing, and it's just going to be
such a great welcome on the red carpet. We're also
going to be checking people in while they're in line
so they can get into the event right when it starts.
So we're just done all those little nice details that
make it so wonderful.
Speaker 5 (10:32):
So after you get off the red.
Speaker 3 (10:33):
Carpet on the pretty red step and repeat, you get
your wine glass and this year will be greeted by
a lemon Cello spritzer, which is fun and new, this
different and perfect for the last day of summer September
twenty first, it's the last day of summer, so everybody
there is kicking off summer or at the ending of
(10:54):
summer with an amazing day of food and wine. And
then after you get your your cocktail and your wine glass,
you're just off and running and just exploring. It is
genuinely speed dating for restaurants and wine.
Speaker 1 (11:09):
So cool. Yeah, okay, the best part of you filling
everybody in on that those details. As I got to eat,
and I will tell you, Pam, I almost said the
F word on the air chef. This is magic.
Speaker 4 (11:25):
Thank you so much.
Speaker 1 (11:27):
Wow, thank you. The textures and flavors in this is wonderful.
So tell everybody what this is again, because that for
sure just has everything. Thank you. Yeah.
Speaker 4 (11:38):
So it's a very short dish, but we weren't Middle
Eastern with it, so we're using a wonderful blend of
spices called maharat, which has cuman corea under cardamum, a
little bit of clove, allspice, Fenu Greek, and then we
raised that with some red wine, some tucas, which is
this red pepper paste from the Middle East, a ton
of aromatics beyond that too, bay leaf, and then we
(12:01):
also put in our own house fermented black garlic. We
let that slowly cook away, and then we reduce down
those braising juices just to make a huwo to finish
their short ribs with. On the bottom of your dish,
there is a baba go nouche, but with chickpea, so
we kind of marry two worlds together. We make a
really great hummus with tahini and lemon and garlic, and
then we char eggplant on coals and then we pure
(12:21):
that with that chickpea pure to make a Babagan noooche hummus.
On top, there is the flat bread. It's similar to
pizza dough, but we put labna inside of it, so
that's just like a really thick yogurt. It makes it
very soft and succulent, and then we top that with
a zatar, which is this great herb oil, and then
we brush that off and cook it off, so it
kind of comes together all as one bite.
Speaker 1 (12:41):
Yeah, in the Middle East, you can get bread walking
down the street and just that season and you just
dip it in there and.
Speaker 4 (12:48):
Ye walk exactly, so kind of both so kind of encouraging.
People just kind of like smush it all together and
make their own little sandwich. And then lastly there's some
chickpeas that we home feed in some really good olive
oil and then we just crisp them up also with
some aleppo, sumac and zatar.
Speaker 1 (13:03):
So yeah, just a lot of.
Speaker 4 (13:04):
Really fun, warm Middle Eastern spices that we'd like to
play with.
Speaker 1 (13:07):
If you weren't such a big built guy, i'd come
slap your face. That's it. I just don't want it returned.
I will tell you if I traveled somewhere and had that,
I would just have my my belongings mailed to me.
Thank you. I mean that really is excellent. Did you
get to try this, Tayla? No Oh, I'm surprised. I
(13:31):
don't usually get get it for you. She usually squirrels
some away. We will make sure everybody all you know,
all the crew gets some casette. Is just wonderful, Britt,
Thank you so much. I really appreciate that.
Speaker 4 (13:44):
Yeah, we put a lot of love into it, and
we really love what we do, so to hear you
say that really means a lot.
Speaker 1 (13:49):
I appreciate that. Thank you. It just is perfectly seasoned,
that that wonderful comforting pillow weep bottom of the combination
of that hummus and the bubble new coming together. You
can get this slight smokiness of that from charring the
egg plant, those chickpeas in the koond feet with just
(14:11):
a little crispiness and then they kind of pop open
and get soft in the center up against that bread
and those spices. Everything on these tones of brown. You know,
brown food is good food. We just a little bit
of the microgreens on top to give a little bit
of high Hello. Is just that is a great dish. Pam.
I got to tell you, if I went to Pacific
(14:33):
Wine the seventh annual coming up on September twenty first
Pacific Wine and Food Classic, walked in paid, walked in,
ate this and left I would feel it was worth it.
Thank you. That is awesome, all right, Pam. Who are
some of the other restaurants and the folks that people
could look forward to if they get on it now again?
(14:55):
Pacific Wine and Food Pacific Wine and Food dot Co
is where you go to get the tickets and they
are limited and they do sell out very quickly. Some
times are already sold out, but you want to get
in on this. I still get stopped to this day
at Disneyland a lot. I'll run into listeners who said, oh,
I met you at Pacific Wine and Food Classic, So
(15:19):
it's very very cool. So who are some others that
people look forward to?
Speaker 3 (15:24):
So there is a list on the website of the chef,
but there are there are a lot of really cool
things happening. Retto is going to be serving their famous
dutchequtos and the Taco Garden. The Taco Garden is back
this year and that will be paired with cold beers.
We have Sweet Green.
Speaker 5 (15:42):
They're going to be doing.
Speaker 3 (15:43):
Protein kembabs, salmon and chicken and wonderful things, all paired
with grape wines. Scratched Bakery.
Speaker 5 (15:50):
They're going to do their knock knocks, their gourm being
dongs and all of their glorious dark dark chocolate desserts
to pair with red lines that are nearby them.
Speaker 1 (16:01):
I want everybody to appreciate that pun instead of ding
dong's the doorbell there knock knocks like somebody's knocking at
the door. Yeah, I just want people to appreciate the
fullness of that. It sounds like a great event. It
always is. A seventh annual Pacific Wine and Food Classic
coming to Orange County Saturday, September twenty First, you can
(16:22):
go to Pacific Wine and Food dot com Pacific Wineanfood
dot com to get more information and chef how can
people find you? Chef joe Yukon with Western Hospitality Group.
I know the holidays are going to be honest sooner
than we think. People are looking for catering for to
have a party, have fantastic food. I could not give
(16:43):
you a higher praise, and anybody that could could steal
you away to be able to do their event would
be very lucky.
Speaker 4 (16:49):
Thank you so much for all that. Yeah, if you can,
please go to all our social media handles and our
YouTube channels the same as w HG Underscore Chef joe Yukon,
they can get all our information. We put out tons
of content on our YouTube channel and all our information.
The book us is there as well. December is already
booking up, so you're absolutely right on that. Oh yeah,
I mean we love doing that. So WHG underscore Chef
(17:12):
show Yukon for our YouTube and our social media handles
will be wonderful.
Speaker 1 (17:16):
Thanks. It was real pleasure to meet you in the
and the food really is outstanding. Thank you, sir, no
cap as the kids say, right, Pam.
Speaker 6 (17:24):
That's right?
Speaker 1 (17:25):
Is that what they say?
Speaker 3 (17:26):
Are you sure when you keep it one hundred?
Speaker 1 (17:30):
When you keep it one? Okay? Excellent? This is when
this is always when Cayleb puts her head in her hands.
Oh relax, bay yourself all right, Pat, I'm always nice
to hear your voice. Have a wonderful event, per huge
and chef. What a real pleasure again. The seventh annual
Pacific Wine and Food Classic coming up on September twenty
(17:50):
first get the last remaining tickets by going to Pacific
Wine and Food dot Com. Pacific Wine and Food dot Com.
A real pleasure. Thanks for coming on. I really appreciate that.
Thanks all right, Pam. Good to talk to you, my friend.
We'll be back with more. Still got thirty minutes left
of the show before twelve Shop Sharp comes on, So
go nowhere. I'm gonna tell you why corn sweating is
(18:13):
a bad thing? What corn changing the weather? What I
gotta stick around? That's a great tease, Neil. Thanks Neil.
Speaker 2 (18:22):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (18:28):
Almost said Neil savedra In for I don't even know
where I am anymore. Neil savedra In for Neil Savedra
on the Fork Report. Happy to be with you. I
will pop in back with Bill Handle starting Monday morning
after Amy King finishes up with Excuse Me, wake Up Call.
I don't normally have a second helping of a dish
(18:50):
here on the show. People assume I eat a ton,
but it's kind of hard to do the show when
you're eating, so I nibble on things here and there.
But this dish was so fantastic that I had to
go back in for another one. Wow, that is very,
very tasty, very talented. Chef Joe Yukon yo U k
(19:14):
h A n It was promoting Pacific Wine and Food
Classic coming on September twenty first. But the name of
the group piece with is Western Hospitality Group. Western Hospitality Group.
You can find him on Instagram at Chef Joe Yukon.
You k h A N and there you have a
(19:36):
YouTube channel w HG Underscore Chef Joe Yukon, So I
look forward to checking him out there. But Champion Crown
Champion of Chopped on Food Network, which is a great
show but super delicious. All right, real quickly, there is
something known, you know, casually as corn sweat. I know,
(20:00):
we're weird, right, It's not some scientific term, but it
is something scientific that's going on. You've got the Midwest
seeing scorching temperatures just like everybody else, right, and corn
might be making it feel hotter. And it was something
so weird that I'd never heard of before that I
was like what, And that's right, it's a corn sweat.
(20:21):
It makes the heat feel more intense. Could you imagine
a crop that actually makes things feel hotter? Why? It
changes the heat index due to the fact that it
releases it's not really sweating, but it releases moisture. And
this is a term for what they call evap now
(20:44):
lissen this evap or evappo transpiration. So it's how plants,
including corn in this particular case, release water into the air.
So the process makes the air around the plants feel
more humid, more sticky. Right, So the corn isn't actually sweating.
(21:04):
It releases this moisture though, and according to research by
the USDA's our Agricultural Research Service, the corn can release
thousands of gallons of water per acre in just a
few days, so that moisture can boosts the moisture in
the air up to forty percent. So humidity you know,
(21:25):
you know, we make the joke all the time about humidity. Well,
at least it's a dry heat, right, Well, imagine this,
This is boosting the wet heat. And what you know,
you think, well, Neil, this isn't around us. What's the
big deal. Well, it is a fascinating thing that does
happen during in parts of the country. So the main
issue with that corn sweat is the impact on local
(21:48):
heat index. So it feels hotter, and that corn sweat
makes the heat the heat index skyrocket, and you just
got to be mindful of those things. It just is
is crazy. So if you get heat. You can get
heat exhaustion by being around such a thing and you
(22:09):
get you know, nauseated, muscle cramps, you start sweating a lot,
maybe dizzy or headaches. But if you catch it early,
you can you know, cool off, stay hydrated. But the
Midwest man, if they don't got enough going for them,
the heat wave comes in there. But those cornfields, it's
a wet heat. Neil Savedra and the Fork Report one
(22:32):
more segment and we'll also talk to hopefully talk to
Tuola Sharp to see what's going on in Sokale Saturdays tonight.
So stick around. You've been listening to the Forek 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. We're gonna be wrapping things
save g We're gonna be wrapping things up, That's what
(22:56):
Miss Kaylea calls me. And we're gonna be wrapping things
up shortly. And then you've got Sokal Saturdays with Towells
Sharp coming up. But before we get to Tallad just
a moment. Finance buzz dot com is looking for someone
to review all of the newest pumpkin products from Trader Joe's.
So if you're looking, if you are looking for a
(23:17):
side hustle, this might be for you. If you're down
with the pumpkin spice, I will tell you that Trader
Joe's has wonderful pumpkin spice flavored stuff, very very tasty
and if you like those flavors, but Finance Buzz is
looking for someone to review them all. So this is
(23:37):
what you'll get if you get that job. You'll get
one thousand dollars for your work and five hundred dollars
gift card for Trader Joe's so you can pick up
all the pumpkin flavored stuff and taste it. You need
to photograph it, rad each item how difficult it was
to make or to use, or you know how it tastes.
And those interested have until September tenth, coming up this
(24:00):
week to apply. That's the day of the bait. You
want to get on that and uh it is at
finance buzz dot com slash pumpkin hyphen side hyphen hustle,
So get on that if that's your You like the
pumpkins spice, twala, I do.
Speaker 7 (24:19):
I like the pumpkin spice coffees. I like the spray,
I like uh, I like pumpkin spice just in general,
like the even the candles and stuff like that. It
is such a good And I know Moe tried to
really clown the other day. I guess he hates all
things pumpkin, but I said, you know, you just hate
things that are good, because there's nothing wrong with pumpkin spice.
Speaker 1 (24:42):
What's happening to that man? You know Age, Yeah, he just.
Speaker 7 (24:46):
Gets angry and just on reach everything, you know, cantankerous.
Speaker 1 (24:50):
Yeah, he's gonna morph into John Kobelt where Sean gets
had everything.
Speaker 2 (24:57):
You know.
Speaker 1 (24:57):
Some guy on the freeway opened his window. Who opens
their window on the freeway. I'm like, are you seriously
mad about opening?
Speaker 6 (25:04):
Here?
Speaker 1 (25:05):
Somebody and his kid with ice cream?
Speaker 3 (25:10):
Why are kids?
Speaker 2 (25:11):
Wait?
Speaker 1 (25:11):
What did kids started in ice cream? Ice cream? That's
something he's gonna start going down that path. And then
the only thing is only saving grace is going to
be cookies and cream because that's the only thing he likes.
Speaker 7 (25:25):
Yeah, when it comes to uh, desserts and things like that,
the sweet and savory. No, no, like this delicious dish
right here. I don't know if he would eat it,
but good God, isn't that great? I almost passed out
eating Yeah, it just is so.
Speaker 1 (25:40):
Well put together, so thought out, all the textures and
flavors are there. Really, I was very impressed by chef
Joe Yukon with Western Hospitality Group. Just if he has
a gift, Yeah, has a gift.
Speaker 7 (25:57):
I mean this little bite right here, this this Spanish
Mediterranean kind of blend thing happening.
Speaker 1 (26:04):
Well, yeah, it's got it's got some Middle Eastern flavors,
and it just is he don't put excellent, very well done.
And I was following him out and he's like, well,
don't you have more show? And I'm like, oh, Like
I thought we were all going to get in the
car together and we're all going to drive off. We're
gonna be buddies for life and just hang out. Maybe
(26:25):
he could adopt me and this is what.
Speaker 6 (26:28):
He's making then yeah, Yeah, you know what's funny talking
about his kids and how they're like every other kid, like,
you know, don't put anything on that, no spices, no nothing.
Speaker 1 (26:38):
I mean, that's why are kids like that? Don't know?
My son calls them ingredients. He's seven. He goes, Dad,
did you put any ingredients to this. I go, there's
all ingredients and everything. He's like, you know what I mean,
it's like pepper, yeah, or things like that. Okay, don't
put any ingredients in it, all right. So even with
a chef, a world class chef like that, kids going,
(26:59):
don't don't put salt on it. Okay, all right, it's
the one day. One day you'll be weeping, son, I
guarantee it, all right, real quick? What you got going on, buddy?
Speaker 5 (27:09):
You know?
Speaker 7 (27:10):
I had a whole lot lined up, and then Raoul
just told me that there was an earthquake. I didn't feel,
so I need to see if we can add that
to the list. But this heat wave has been absolutely insane,
and I want to really drill down on that and
give you some tips how to stay cool, but also
some things you need to make sure you are paying
(27:31):
attention to as far as heat exhaustion versus you know,
just in general overheating. And I think that's important. There's
a lot of small bills that were passed recently and
different things that are happening politically here in southern California.
One to me that's very very important is this crackdown
(27:53):
on prostitution on Figure Row. That is something that for
the longest growing up it was it was the legendary
street known Ford and to see that that so Cal
Finally it's gotten back and it has gotten out of
control and it is adding to the issue of sex
trafficking here in southern California. So definitely got to weigh
(28:15):
in on that, and of course just letting you know
what is happening. Things you and your family can get into.
And we have a major announcement, says, So you're gonna
have to stick in.
Speaker 1 (28:25):
Yeah, all right, You've got Twala Sharp coming up with
so Cal Saturday. So Go so Cal Saturday. So go nowhere. Sam,
I'm trying. I'm getting better.
Speaker 2 (28:39):
Place. You're listening to The Fork Report with Nil Savedra
on demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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