@ForkReporter | Hour 2

Mastro’s wine event- Robbie Jo
Mastros Recap
Fire Cream Minnesota Food//BBQ Galore

Episode Transcript

(00:00):
Hey, it's Niel Savedri. You'relistening to kfi EM six forty The Fork
Report on demand on the iHeartRadio app. These three hours that we get every
Saturday to come together are some ofmy favorite. I'd love for you to
join me on Instagram and Twitter xat fork Reporter. At fork Reporter during

(00:22):
the week during the show, whateverit is, I post things on there.
Hopefully you enjoy them and go haha ha, that's funny or that's
interesting, or oh I want todo that or go there. That's what
I do it for et Fork Reporter. So one of the things that people
love. It's easy, it's tasty, and it's inexpensive to use for many

(00:48):
different dishes, or just eat itas is, or you cut the corners
and say I can make some enchiladasor whatever with the leftovers. Is the
rotisserie Chicken Now. The Washington Postsome weeks ago did a taste test of
eleven grosser stored birds here. Now, not all of these do we have

(01:12):
here, but I was surprised whowas highest on the list, So Harrison
Teeter is I don't think we haveany of them out here, but it
was number ten. Whole Foods LemonHerb rotisserie chicken was number nine. Food

(01:36):
Lion. I don't believe we havehere, although we might have at one
time. There's their number eight.This one surprised me, coming in at
number seven. Kirkland seasoned rotisserie course. That's Costco. And the price point
is the lowest of all of them, I believe, and coming in at

(02:00):
four dollars and ninety nine cents.So that's not bad. That's not bad.
But really I thought you're probably gonnaget I thought they would have been
higher. They come in at seven. It's a dollar twenty one a pound.
See some of these other ones todo wowin ninety nine, that's four

(02:28):
dollars per pound for of course,a two pound bird. That is for
the whole Foods Lemon Herb, SignatureCafe Traditional, that's a Safeway brand.
The signature brand is the brand.They're kind of what do you even call
that? It's just the store brand, I guess, which are usually I

(02:52):
like signature stuff from Safe Way thatI think their stuff is very good.
Safe Way the same as I'm sorry, the same family as Foodline or am
I wrong? I don't know,because we don't have that out here.
We do have safe way. No, I think they are attached to someone

(03:13):
else. But I thought maybe it'slike right Aiders, Oh maybe it's not.
I can I'm wrong, Keep doingyour show. I'm just listening.
No, I just nice to hearyour voice. But I do like a
good hair steater on the East Coast. That's our fancy store. So so
what what is it like? BecauseI don't think I've ever been. I
mean it's like a Pavilions, Iguess, or a yeah. Yeah,
it's very similar to like you know, going to Ralphs, I guess,

(03:37):
but a little more on the pavilionside. Like what would you say the
differences between a Ralphs and Pavilions Whenyou get to like a Pavilions or you
get to a Gelsons or things likethat, often there is less variety at
the Pavilions or the Girlsons, higherprice, more curate. It maybe what

(04:00):
they have there, and they maynot have all the brands or all the
items. They have everything you need. It's they have everything. It's just
absolutely it's like just not going tothe food line, You're going to the
Harris Teeter, if that makes sense. No shit, that's what they say.
My mom shops at the Harris Teeter, you know, not the disk
to the Food Lion, you know, but is is your mom bougie?

(04:21):
Yeah? But the Harristeater is notreally expensive. You can get you can
have a deal's just you know,like a discount card. I think they
have those two there at the Harristeater. Yeah. Anyway, between my wife
and I, I'm the bougie one. You know, she'll she'll go to
the ninety nine cent only store andgo shopping. You're like, oh,

(04:41):
the nerve. Although we love aTrader Joe's. We shop there. Oh,
I shop a lot of places,and I go to specific one for
specific reasons often. But getting mywife and a Glson's is a little harder
unless there's for one particular item youget somewhere. But I go in there
and I feel like, Man,I'm a real grocery store, you know.

(05:02):
I want to be treated that way. And we have a Vans.
We have a row so that Ilove too. Yeah, it's just different.
It's all different. So Okay,I guess I guess we now know
about Food Lion and we and theHarris. I should have known Harris Teeta
lets them to hairs teeth. Ifyou go to Aisle five, it's all

(05:24):
gray poupone. But they're brot historychicken. It's pretty good. Okay,
So it didn't come very high.It's like it's like the last one on
the list at number ten. Okay, I guess I don't have good judgment.
A lot of tech, a lotof people said that the texture was
a huge turn off. It wasmealy and mushy and paste. Okay,

(05:48):
I don't I don't trust you now. I don't trust you and your paletate.
You just got you just got pushedout of about out of my company.
When it comes chicken, your chunkyChickens signature cafe, I get it.
Safeway came in at number six.Uh. Wegman's is that something Wegmans?

(06:10):
Wegmans. Yeah, I just can'tremember where I've seen one, but
they're called Wegman's Plane. I guessthat's the just the chicken, but a
member's mark season that's the Sam's Club. One came in with a score of
thirty seven. That puts them atnumber four. And there's his a buck
fifty three per pound. Let's goback and look at Kirkland. So Kirkland

(06:34):
was a buck twenty one. Itbeats him out. Sam's Club is a
buck fifty three. But let's lookhere. Let's see four ninety nine for
four pounds at Kirkland, and itis four ninety eight for a three pound
bird. They're at Sam's Club.Interesting sprouts, Farmers Market comes in four

(07:01):
at three and Walmart Walmart Traditional isnumber one at a score fifty six.
Wow, so two twenty eight perpound. The bird is a three pound
bird at six ninety seven, andyeah, that's a two twenty eight per

(07:24):
pounds on there. But they saidhad a great flavor to it, much
more heavily seasoned than others. Discerniblebits of rosemary and other herbs flecked in
its skin, penetrated into the fleshof the bird. Multiple taste taste testers

(07:45):
dug the black pepper notes that wereprevalent. And so that comes in the
Walmart Traditional. You know, treatyourself at six ninety seven. Make it
a whole week. Keep in mindin the free edge off the bone when
you pull and separated all you're lookingat about four days in the refrigerator.

(08:07):
So if you plan four days worthof meals with it, and you still
have leftovers, make sure you putthem in the freezer for something else later.
You also use the carcass to makesome chicken stock as well. Keep
that in mind and use the wholewhole bird and get your money's worth there.
All right, more to coom itis the Fork Report. I'm Neil
Savadra kf I AM six forty.Let's get the latest news now with the

(08:30):
all always knowledgeable about I guess theEast Coast? Were those east guess?
I was raised on the East Coast. Okay, there you go, and
she knows about the Henry Teeters orwhatever. Harris Teeter. Oh whatever,
Harris just makes it sound fancy.You're listening to the Fork Report with Neil
Savedra on demand from KFI AM sixforty. Thanks for hanging out. I'm

(08:56):
your well fed host, Neil Savadra. How do you do? Don't forget
get Twalla Sharp coming on at fiveo'clock with so Cal Saturdays, so go
newwhere and then after that you're goingto have Steve Gregory of course with Unsolved,
and then before the Coast with ClayRow and then coast to coast,

(09:18):
So please stick around. No reasonto go anywhere else. Oh boy.
A couple of things in the newsI want you to know about came out
week or so ago. Is oliveoil prices surging over one hundred percent to
record highs. And this in someregions, not out here, but from

(09:43):
Spain. You had some fifty thousandliters of extra virgin olive oil stolen from
one of Spain's oil mills in lateAugust. That's about four fifty thousand dollars
worth of olive oil. Pretty crazy. So this is all because of the

(10:05):
Mediterranean having issues. It's been anextremely dry season, extremely dry weather.
Global prices for olive oil surge toabout almost nine thousand per ton in September,
and this looks like it's going tostay for a little bit if you're

(10:26):
looking for the Mediterranean oils for theMediterranean. So the average price in August
was already about one hundred and thirtypercent higher compared to the year before,
and now you've got kicking up anyou know, more percentage. It's looking
it's just looking insane. If you'vegot people stealing it. You know.

(10:50):
It's the same thing here. Ifyou've noticed that when price for gas go
up, all these scams go up, you know, the you go to
a gas station. I remember hearingthis past week that more and more people
are changing you know, the gaspumps. They'll they'll flip. Like if

(11:13):
you put the pump into your carand you go inside for something, people
will switch it, you know,having you pay for their gas and then
switch it back if you come back. But you get people siphoning, and
I remember that in the seventies asa young boy. I remember back in
what was at seventy seven or somethingwhen they were we had the oil crisis

(11:37):
and it was just heinous. Theeven an odd I think it was even
an odd numbers on your license plate. Let you know which days you could
actually get gass. There were fightsin the line. I remember as a
kid seeing people fight or yell ateach other. You know, they were
all stressed about gas and they hadsiphoning. People were lifening gas directly out

(12:01):
of the car. Harder to dothese days, but if you have an
older card, expect to be targetedon that. You know what, I'll
save the story for next the futureof farming. This is insane and pretty
smart. I'll be curious how thisends up and changes things brilliant minds,

(12:24):
man, a lot of brilliant minds. It is the Fork Report. I'm
Niel Savedra KFI AM six forty.You're listening to the Fork Report with Nil
Savedra on demand from KFI AM sixforty. Hey, everybody, it's the
Fork Report, all Things food,beverage on to beyond. I am apparently

(12:46):
losing my mind. I am yourwell fed host, Nil Slavedra. How
do you do? Man? Whata show so far, getting into roasting
and fall produce and the technique ofthe week. We had Henrik on he's
the CEO of Barbecue's Galore, talkedabout next week's live remote. We're taking
the Fork Report out to the Valenciaarea to two five five five zero north

(13:11):
the Old Road, and we'll bebroadcasting from Barbecue's Galore out there in Valencia
and you can come out. We'llhave a good time. Given away a
Mini Max Big Green Egg must bepresent to win. We're grilling, teaches
things about grilling, baking, thosetouch things on Grill's special discount on that

(13:33):
day. I can't get into moreof it, but for Barbecue's Galore,
we're talking more about a day ofbut the one that I can tell you
about is the Big Green Egg.They almost never put their grills on sale,
and at this location on that daywhen I'm broadcasting there, you can

(13:54):
get twenty sorry a ten percent discounton Big Green. So if you're thinking
about getting a big great Egg,or you're needing that extra push, that's
the day to do it, tobe honest with you, and I'll have
some fork reports swag like cutting boardsas long as supplies last. But it'll
be fun, nice time to hangout. I'd love to meet you to

(14:16):
come out. We talked about theMastro's Wine event was coming up on the
twenty sixth, which is Tuesday atThere's many of them here in the Southland
in Newport Beach, Thousand Oaks,of course, Beverly Hills, downtown Los
Angeles. It's a lot of them. So if you're looking for a very

(14:37):
lovely, high end wine and foodexperience, then you've got to go to
the Mastro's restaurant website and check itout. It is a wine event with
dinner, five courses that includes dessert, and it just looks like an amazing,
amazing event. You can find outmore about that. So all these

(15:01):
things can motivate you to go checkus out on the iHeart Radio app.
Very simple, just go to theiHeart Radio app, look for the fok
Report and the podcast and you canlisten all of today's show. You can
listen back on demand as you please, or if you just want to go
back and listen to the technique theweek, you can do that as well.

(15:22):
Twelve sharp coming up in about ahalf hour, just under a half
hour from now with so Cal Saturdays, and we've been going through all those
things as we can't slid into thenews break there. I was telling you
about the future of farming and itis robits. People. Robots are coming.

(15:43):
Robots are coming. So there's thisstartup and Katla dot com is where
the story comes from and it's prettycool. So they are this startup named
Plenty. They're pioneering this new wayto grow leafy greens, and I think
more and more of this stuff isgoing to be coming out as we we

(16:07):
level. I always say innovation overconservation, not that conservation isn't important,
it absolutely is, but our fearsabout things not being not having the right
air temperature, not having the rightsun time that you need to grow things
that's why for a long time onlycertain regions had certain foods. Well,

(16:30):
this will answer a lot of that. So this high tech indoor farm is
run almost entirely by robots, andyou can do year round because you control
the light in there. I eitherknow or you and control the sun.
I guess is the way to sayit. In this case, they're LEDs.

(16:51):
They've got their facility in Compton,California, so they're right here.
And it's just insane when you thinkabout it. So one or the writers
or reporters got to taste some ofthe lettuce and they say it was just
the freshest and most flavorful lettuce they'veever tasted. So Plenty. How does

(17:12):
Plenty grow vegetables without sun, soilor even human hands touching the plants.
It's highly automated, is what itis. It's a process that looks more
like a factory than traditional farm.It starts with seeds being robotically planted,
moved into a giant eight story nurseryroom for germanation, and then the rooms

(17:36):
are lit by LEDs. And thisis what's cool. They're optimized for each
specific crop. So you're talking aboutnot only robotic but a very bespoke way
of growing these things because they're givingthem the experience, the experiences it is,

(18:02):
they're given what they need, likewhat we have seen grows the food,
these particular foods, the best theenvironments that they need, and that
you could still produce things when theactual environment isn't helping. So once these
seedlings are mature enough, they transplantby robots into these vertical frames and then

(18:26):
they place buy more robots into giantvertical growing rooms. There's no pesticides used,
there's no human contact. I mean, as gross as it is,
there are some diseases, some bacteriasand germs and things that come from the

(18:52):
human contact process in farming. Andthat's not too belittle the that are in
the fields. Trust me, myfamily has history in Tulari. With that.
The vegetables are extra clean, they'reextra safe to eat right out of

(19:12):
the bag with no washing because theyhaven't had the contact with any humans or
any soil impurities or any of thosethings. It just ends up coming out
better. So in this particular case, you're able to taste some farm fresh
arugula crispy let us straight from therobotic harvester and the packing machine, and

(19:38):
they're saying that it's great, thecrunch, the flavor, all of that.
Now, indoor robotic farm uses afraction of the water that traditional agricult
culture requires and can grow greens yearround. So you see what's happening.
Is what I was saying is thatthese types of this type of innovation actually

(20:03):
helps more than just the conservation becausethey're doing both. They're conserving through technology
and this is going to be longterm and sustainable when a lot of times
other things are not so very cool. I'm impressed by it. I'm excited.

(20:26):
I know they're local. I wouldn'tmind going to check out what they're
doing there and compton and taste onthe product. But can you imagine,
you know, there's a lot ofpeople that doctors patients with cancer or different
diseases, they tell them to stayaway from greens and the like because they
often have problems with them bacteria andstuff that can make you sick. And

(20:52):
in this context, you don't havethose concerns. Pretty powerful to me and
excited. You're listening to the ForkReport with Nil Sevadra on demand from kf
I AM six forty on demand andthe podcasts that always when we get off,
the error will be posted. Fantasticto Wala, you jumping in hit

(21:22):
the wrong button, sir, Ihit the wrong button. Then who are
you answering? I was answering it. I didn't hit talk back, I
hit the don't ask him. Iwant to ask him first, to Wala,
how long have you been in radio? No? Hey, seriously,
I was looking at the and Ijust like, cash is just pushing back
because I was like, you're excitedto say, what's up to head?
So I hit the I hit thewrong button. I was a little blown

(21:45):
away. I'm like, I haven'teven asked him how he's doing, and
he's just jumping right in. He'slike, I'm fine, I don't care
yet, let me care. Well. I hag tight for one second.
I wanted to remind people that thatwas the voice of Twalla Sharp, who
you're gonna hear moments from now.But if you miss the show, let's

(22:06):
say, and you turn on atlike ten to seven and he's wrapping things
up, then you can go onthe iHeartRadio app, go to the podcast
area and look for Twala Sharp.Look for so Cal Saturdays and you can
get that and listen anytimes. Samewith my show, of course. If
you want to go back and listento the roasting and fall produced talk for

(22:30):
technique of the Week at the beginningof the show. Great, If you
want to go back and listen toHendrick the It always sounds like I'm putting
in at d in there, butI'm not Henrick for the CEO of Barbecue's
Galore. Well, we will bebroadcasting live next week because I got some
on Twitter. X got some responsesthat a couple of ladies liked us talking

(22:55):
about food. They really loved hisvoice. Also a big shout out to
Layla people. Happy to hear youon the air. Oh that's so sweet.
Sorry, I sound sleepy, y'allmake you sound like a million jobs.
Thank you. You know I'm actuallygoing to manifest winning this lottery tonight

(23:17):
all that. If y'all don't hearfrom me, know that I want.
I've moved somewhere really beautiful and quaint. If you do that and you do
win, could I be like yourbutler? Sure that would be awesome,
and I would cook and stuff movedto like Sweeten or somewhere a little bit.
I'll get you all that. Greatpoupon and all the things that you're

(23:37):
used to with your bougie moms.You yes, yeah, that'll be awesome.
We'll make all that happen. Okayto Walla sharp, sir, what
do you got going? Wait?First, how are you Twala? I
am good? Okay, fantastic today, sun is out. I'm feeling good.
Good brother. So what's going onin on Sokel Saturday tonight? Besides,

(24:02):
of course covering all of the interestingand fun things happening within the nooks
and crannies of southern California, weare also welcoming Kevin Elliott, who is
the CEO of the Pacific Air Show. He is going to be joining us
to let us know what is happeningat the Pacific Air Show, which is
going down September twenty ninth through Octoberfirst in Huntington Beach. Very excited.

(24:26):
I've never been so I cannot waitto hear about this event. Oh it's
insane, you be like, ohyeah, I've been multiple times. Wow,
see it is no, it isuh. We were a big sponsor
early on and we had a greatpartnership. We still have good partnerships with
them. Just you know, pandemicand everything, put a put a crimp
in a lot of things, butthey're back. It's spectacular. You're talking

(24:52):
about yourself agreeable, you know,it just is insane. It's it's it
is you really was Gary and Shannonthis last week that you you get that
you hey, you you're just lookingat art machinery and people that are so
well trained and I don't know,it's it's it's very very cool and it's

(25:14):
a good time for sure. Well, I'm looking forward to this conversation.
I really really am well enjoy it. And then OC Register dot com did
a great piece on the restaurants andstuff. There's ten Orange County restaurants that
you can you have a view ofwatching it. So I think you and
mom might have covered that last nightas well. But yeah, anyways,

(25:36):
that sounds like great stuff. Iwill look forward to hearing it, my
friend. Have a wonderful show.Thank you, Sarah. All Right,
mister Twallas sharp there. Our lastreminder of the show is that I'll be
broadcasting live next Saturday from Barbecue's Galorein the Valencia area two to five pm.
The address is two five five fivezero North the Old Road in New

(25:59):
Hall nine one three eight one.Come out enjoy the live broadcast. I
personally would love to meet you.I haven't been out like this in a
while. We'll be giving away aMini Max Big Green Egg. You must
be present to win. We'll begrilling, teaching some grilling and baking techniques.
There will be samples of food,of course, because that's what I
do. Special discounts on the day. I can't even mention them right now.

(26:22):
One I can mention is the BigGreen Egg that almost they almost never
do sales for this day at thislocation, you can get a ten percent
count off of Big Green Egg.So it's really if your thing, even
thinking about it, come kick thetires, ask questions. I'm totally honest
about these things. I am reallyenjoying mine, but it's a must event.