August 30, 2025 • 25 mins
Too Good To Go App. Media Restaurant Event at LA Prime. Snack Night at home! Labor Day appetizers.
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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 four Report on demand on the iHeartRadio app.
Happy Saturday, folks, it's your friendly Neighborhood four reporter Neil
Savedra here with you today until five o'clock. We have
three hours to hang out and celebrate food, the culture
behind it, the people that make it, all of those
(00:21):
things every single Saturday, hopefully shaking off the heaviness of
the week. We all know what's going on. You don't
need me to tell you, but we are aware of
those things. We just choose on Saturdays do our best
to focus on food and living and experiences. So that
(00:43):
is what we do and hopefully it's a sanctuary for you.
You know, one of the things we talk about is
food waste. And I do not want to stand on
some soapbox or act like I am such a pro
at not wasting food. Struggle with it all the time,
whether it's something we bring home from being out and
(01:07):
or you know, something we made here at the house,
or even worse, not getting to the meat in time,
you know, or not putting it in the freezer in time,
or getting corn on the cob and saying, oh, I'll
grill it and then get weak, you know, or busy
in the week and don't get to it. Whatever it is.
(01:28):
I get that, and I wrestle with that too. And
we're a small family. There's only three of us, so
I get that there's waste, but sometimes we don't think
about the waste that goes on at restaurants or grocers
or whatever it might be. And I have spoken about
this app in the past, but I want to remind
(01:50):
you about it because it is very cool, and especially
I don't know, maybe you have there's no kids in
the house now and you've got the empty nest, or
maybe you're a college student and or whatever it might be,
and you just want something to eat you're working come
(02:11):
or coming home from class. This is such a great app.
So it is too Good to Go and you can
find out more about it at too good to Go
dot com. But you want to download the app. And
the cool thing it's it's geospecific. So what it does
is it uses GPS to know where you are and
then it gives you a list and sometimes time restraints
(02:35):
and things like that, like, hey, you for five dollars,
you can come pick up a mixed bag of donuts
every morning at this time, or you can get you know,
parts of a pizza or something at another time. You
basically can go through and claim what's there. So imagine,
(02:56):
rather than getting thrown out or not being used in
some way, shape or form, you are taking in those
that food that is still perfectly good. And it's such
a neat way to do it because it's it's you're
kind of shopping through and I'm trying to pull it
(03:17):
up right now here. It is so looking right now.
In my area, there's coffee houses and they have bake
baked goods bag easy for me to say that you
could pick up between four pm and five pm, and
(03:37):
it's five ninety nine, So for five ninety nine, you
just go in there and it's like a bag full
of baked goods.
Speaker 2 (03:44):
You know.
Speaker 1 (03:45):
There is a donut place not far that for six
ninety nine. You can have a surprise bag between nineh
five and nine twenty five pm, so maybe that's just
before closing time and they've got those things. There's sushi,
a surprise bag of sushi. There's more bakeries, tons of
(04:07):
bakeries and pizza bagel places now this is just near me.
You're gonna have a different setup by you. But I
love that. Wow, that looks good. There are you know,
fit menus places that has healthful food. There's different types
(04:29):
of ethnic foods, all kinds of stuff, and you know,
so they have these a lot of them have these
baked good bags or a surprise bag, which means you're
not sure what you're gonna get because they're like, this
is what we had. We have a couple of sides
and maybe a protein or something. But I just think
(04:50):
it's such a neat idea to do this. And they'll
have certain particular times of the day, so maybe it's
just after lunch and just be you know, maybe during
the break before they open back up for dinner or something.
It's just a great way to get great hot food
if it's hot, or baked goods that are still wonderful
(05:13):
at an inexpensive price from very high end and well
regarded restaurants and the like, you know, especially if you
have a wide palette and for things. So Too Good
to Go dot Com is where you can find out
more and also download the app Too Good to Go
(05:34):
and then you set it for your neighborhood or where
you are, or maybe if you're traveling, then you set
it for where you are then and see if they
have it in that area. It's not everywhere yet, but
southern California you should do just fine. So check it
out and let me know how it goes. Stick around.
Speaker 2 (05:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (05:55):
Happy Saturday to you. I wanted to tell you about
an excellent experience that I had, food experience I had
this week, and that I had to slap myself for
doing something that I've told you to do forever, or
for not doing something that I've told you to do forever,
and that is not to take places for granted and
to get out and explore locally. And this is the
(06:22):
Weston Bonaventura Hotel and Suites here in Los Angeles. You've
seen it. It's a stunning building. They're going to be
celebrating their fiftieth anniversary I think soon. But it is
like four pillars, right, and you see it in movies
constantly and television. It's been in music videos, but it's
(06:45):
very very space age. It's got the outside glass elevators.
So I was invited along with ellen K and Menace.
Llen K of course from Coasts Coast Mornings and Menace
from The Woody Show Mornings on ninety eight point seven,
(07:10):
and so the we're just to explore all that they
have to offer there. Now I've known about it, because
you know, I've known the Weston Vonaventure forever and my
wife has been asking me, hey, let's go out to
the Rotating Lounge and bring Max, our son to check
(07:31):
it out and to see because just a really neat place. Right.
So I'm kicking myself as I'm looking at some of
the most stunning views in all of Los Angeles. The decor,
the vibe is beautiful. They have on top there the
(07:53):
the La They're La Pride Steakhouse there, and I will
tell you it is absolutely spectacular. The what IF's to
Lounge is just under La Prime there, So not only
is the view and the vibe great, but I spent
(08:16):
hours chatting with the folks that work there oversee it,
the chef and about everything, and they are doing it
pitch perfect. And I'm going this is, you know, I
don't know, eight minutes from my home, and it was
(08:37):
one of the most spectacular meals. So Yvonne Chang, Duck Nutran, Gosh,
who else did I hang out with? I hung out
with Crystal. I think Sierra is her last name. I
got to spend a lot of time with the executive chef,
(09:00):
Andreas nietto Wow, and he oversees all the f and
b all the food and beverage there. But his passion
of what he has for food and hospitality and all
of them blew my mind. And I'm thinking, this is
(09:24):
an absolute gem in the middle of downtown LA and
a place that I know quite well but haven't been
for a long time. And I was kicking myself and
I want to remind you to get out and look
at these places. And they fed us like kings and Queen.
I had the Delmonico steak and it was fantastic. Chef
(09:45):
Andreas his cream corn fresh off the cob was outstanding.
The seafood there was mesmerizing. It was just everything was
pitch perfect. So then I go on to the cocktails.
(10:06):
I'm like, what about the cocktails and duck Neutrn New Tran,
I go, how are your cocktails? He goes, what do
you want? And I said I would like an old fashion.
You know me, I've told you that many times. That's
how I check a drink program if they can pull
off a good because there's nowhere to hide with an
(10:27):
old fashion. You either make it right or you make
it wrong. And it was perfect, absolutely lovely. So it
just had me kicking myself and I told my wife
when I got home, I'm like in the desserts, the
chocolate cake from the crime Rolet. Everything was just on point,
(10:48):
and it just reminded me it was exactly what you
want in a restaurant. The great vibes. I mean, you've
got a place for anyone. The seating is spec tacular,
you get it. It rotates. I think they said it
does three and sixty degrees in sixty minutes, so in
(11:09):
an hour, I think it goes all the way around.
So it's not like you're going whoa, whoa, whoa while
you're eating. But let me tell you get out there.
I mean, and I'm saying this about La Prime at
the Bonaventura, but remind yourself, there's places in your neighborhood
(11:29):
if this isn't there. If you're looking for a special
occasion type place, or you're looking to celebrate something, or
you're looking for a great meal, a day trip, whatever
it is. I gotta tell you, I was like, this
is the place people ask me all the time. Oh,
I'm going here in downtown La seeing a place, seeing music,
(11:53):
seeing whatever it might be. Man, I would not bat
an eye to recommend this place. And again they were
kind of service food, but it's not this is not
a paid endorsement or everything. I was just blown away
at not only the quality of everything, but the passion.
You know how it is you work anywhere you can,
(12:14):
you know, the the excitement condult it wasn't they still
had the same excitement. I bet is day one and
everyone I met was very incredibly knowledgeable about what they did,
about the food, about connecting. But you're looking for getting cocktails.
(12:36):
The lounge has a different menu than it does at
La Prime. But you're going out with friends and you're
looking out at girls' night whatever it is. I gotta
tell you, you got to check out the Bonaventura, the
Western bona Ventura there on Fig, although the entrance on
Fig is not open. You want to go to Flower,
(12:57):
you want to go to Flower on the other side
to go through there. I think parking. I think parking
is incredibly reasonable. It's like ten bucks with with validation
from La Prime. But it just it was really great,
and I just applaud them for doing it right. I
was incredibly impressed. And the food I brought home, even
(13:21):
that Delmonico steak was even great the next day cold.
It was so perfectly cooked.
Speaker 2 (13:30):
I don't know.
Speaker 1 (13:31):
I was very very impressed. So I wanted to share
that with you and thank them simultaneously on the air
to the whole group and all they did. All right,
stick around more to come.
Speaker 2 (13:40):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (13:44):
A six happy Labor Day weekend along weekend for well
most people not in radio, unless you know, Handle always goes.
So what does it called? Oh the the hell does
he say about a food chain? That's what it is.
It's a food chain issue.
Speaker 2 (14:06):
Blah blah.
Speaker 1 (14:08):
So he takes the day off and everybody else worse.
But what he doesn't know? The joke's on him. I
love hanging out with you folks, So I'll be with
Ann and Amy. I think Will's going to be there,
and I think Cono's going to be there too, So
big deal. We don't need his heavy breathing and slobbering
(14:31):
and all that. Anyways, how about that. So we're just
gonna enjoy ourselves on Monday, and I hope you hang
out with us. There but a lot going on, and
we're kind of focusing, taking our focus away from the
heaviness of the news and just celebrating life and food
and hanging out. Man, just a wonderful thing. Just a
(14:53):
great meal is and the weather today is perfect. So
I'm hoping that you get some time outside, hoping for
more tomorrow and Monday as well. But I will tell
you there's a lot of fun things to make if
you're snacky. We're doing snack knights now. We've been digging
snack knights and my wife Tracy seems to know the
(15:15):
way to our son Max, our eight year old Max
in my heart because snack knights are awesome and she
just makes snacks. Now. Some of them are the frozen kind,
because there's some that you know that we really love
around here. Taketos is one of them, if you have
(15:35):
to know, that's our jam. And then sometimes it's like
a little combination in it of I don't know case
that he is peanut butter and jelly sandwiches or some
concoction there in cut up small little grilled cheese sandwiches.
And there's something about snacks that is just awesome. The
(15:58):
variety and those types of things, I don't know, just great.
So she does those. My wife does those, and we
really enjoy them. And I'm thinking looking over some of
the stories that Kleb was putting together, and there's one
this actually is from AOL for those of you who
don't know that was that used to meet America online. Gosh,
(16:22):
they were the first of the first and I bet
you a lot of people don't even know what AAOL
is anymore anyways, And this comes from a story from
Southern Living, which is a great magazine magazine online and
also in print. But they break down twenty Labor Day
appetizers and I was looking through these and I really
(16:45):
really dig them, so I wanted to bring them to
your mind as well. Now, all you know, we can
break down recipes if you want, but I want you
to kind of think about think about the the idea
of some of these first and see if they inspire you, cause,
(17:06):
you know, do you need a recipe for certain things. No,
you just kind of kind of have the idea. So
we'll get some news, we'll come back and we'll talk
about some of these ideas. And one at the top
just inspired me and makes I want to make them
tonight quite honestly. But we shall see. So stick around,
go nowhere. You've been listening to The Fork Report. You
(17:27):
can always hear us live on KFI AM six forty
two to five pm on Saturday and anytime on demand
on the iHeartRadio app every Saturday from two to five,
three hours to hang out and celebrate food and all
that good stuff. Also, I want to remind you that
a week from today we're going to be broadcasting live
from Wild Fork Foods in Long Beach. So that's next
(17:52):
week on the sixth, Bill Handle's going to join me
for the whole program. We'll be out there celebrating the
one year anniversary of Wild four Foods in Long Beach.
There at Second and pc H. They just do a
fantastic job and their food is great, and they'll be
grilling and Chris Bononto, chef Chris Bonono from he was
(18:15):
the winner of the first season of Cutthroat Kitchen with
our friend Alton Brown, but so we'll talk to him.
We'll talk to the folks at Wildfork Foods and we'd
love to see you out there. Bring a chair, hang out,
have some barbecue. There'll be all kinds of stuff. We'll
(18:35):
be doing giveaways and everything, but always a good time.
They treat us quite well at Wildfork Foods, and there's
always great stuff to eat. Just ask Kayla. It's like, oh,
I brought you something, I'm like, there's only one thing
on the plate. Oh well, I accidentally slipped and ate
everything on the way over. I'm not buying it all right.
(19:01):
Back to appetizers for the long weekend. This first one,
I really love this because some of these I've never
put one of these ingredients on a deviled egg, but
I thought it was fun. So these are deviled eggs,
but they are loaded deviled eggs. Loaded means that you're
just putting more crap on them, right, anything that is
(19:22):
loaded fries I wanted, okay, just loaded up whatever. But
what I like about these is, and I'm going to
assume you know how to boil eggs, right, you don't, Okay,
The way I boil eggs is this, put them in
a pan, put right your eggs on the bottom of
(19:42):
the pan so that there's one layer. You don't want
multiple layers of eggs, and you don't want too much
room in the sense you don't want them bumping into
each other because they just crack each other. So you
put that in there and then you fill it up
with water about an inch above the eggs. Then you
(20:02):
put it on medium high heat to bring it to
a boil. Once it comes to a boil, to a
full rolling boil, you put a lid on it. You
turn it off, and you move it to a cool
part of the stove, Okay, to a cold burner, and
leave it there. Twelve minutes go by. Now you take
(20:26):
that pan and you put it in a strainer and
you strain it out, and then you put them in
a cold bath or an ice bath. So you have
a bowl of water with water and ice in it,
and you slowly roll the eggs into there to cool
off so they don't continue to cook. And then you
will have perfect, perfect hard boiled eggs. They will be delicious.
(20:48):
So you do that and you peel them, and you
know how to do all this stuff. But this adds bacon,
which is great. So you cook the bacon and then
you chop it up into small pieces. To make the
deviled egg filling. You take the hard cooked eggs, you
cut them half length wise, you know, you scoop out
the yolks into a medium bowl. You in this case,
(21:10):
add sour cream, salt, pepper, garlic powder, onion powder to
the yolks. Stir the mixture until it's fully combined and smooth,
and you stuff the eggs. One of the easiest ways
to do it if you don't have a pastry bag
is you put it in a ziplock top bag and
you cut off about half an inch from one of
the corners and you pipe it in there and you
(21:32):
just make your own little pastry piping there. And then
you load up the eggs now put them on a
serving platter, and then you top them with what they
use it is bacon, cheddar, and chives. But what I
thought was cool about this is they took potato chips
and crunch them up and then put them on top
(21:52):
as well. And I think, I think that's a keeper.
I've never done that, and I thought, Wow, that's a
that's a fun, little playful idea and something to do.
They have a great watermelon dish that I thought was great.
Pepper sauce. Watermelon wedges very simple to make. I think
(22:13):
everyone loves watermelon and to be able to serve it
in different ways is also a lot of fun as well.
So you get watermelon wedges, one teaspoon of liquid from
bottle of hot peppers that are sitting in vinegar. You
get a little bit of that. So you get one
tablespoon plus one teaspoon, and you can slice the hot
(22:35):
peppers there and find them up there, some flaky sea salt,
half teaspoon and a quarter teaspoon ground pepper, and you
just place the watermelon wedges an even layer on a
cutting board and you drizzle both sides of the watermelon
with that liquid from the hot peppers and vinegar. Sprinkle
one side of the melon wedge with flaky sea salt
(22:58):
and coarse, sleek ground black pepper. Yea, top them with
a slice of hot peppers. Ease a peasy lemon squeeze.
Be a grout crowd pleaser because you have the sweetness
in that bright freshness of the watermelon and a little
bit of the heat there. Grilled shrimp is also a
really great one, and it's not hard. It is not
hard to grill shrimp, very easy about It takes about
(23:21):
fifteen minutes for all this head to toe one medium lemon,
three tablespoons canola oil, two teaspoons creole seasoning such as
like tony eaves and stuff like that, one teaspoons soy sauce,
two garlic clothes grated. It ends up being about a
teaspoon one and a half pounds of large peeled, deveined
(23:45):
raw shrimp. You can keep the tails on here. So
you preheat the grill or pan to four hundred and
fifty degrees degrees to five hundred degrees. You cut the
lemon in half crosswise. Juice one half of lemon. It
should yield about two tablespoons. Cut remaining half of lemon
into wedges, and you want to put those aside. You
make the marinade by whisking together the canola oil, the
(24:08):
creole seasoning, soy sauce, grated garlic, and lemon juice in
a medium bowl. Marinate the shrimp. I had the shrimp.
You toss them to coat and then you scer them,
thread them onto a long skewer. And you can also
soak bamboo or wood skewers for about thirty minutes in
(24:30):
water and you soak them and then you diss you know,
you get rid of the marinade because it's no longer
good once it has that unless you're gonna get the shrimp,
and unless you're gonna cook it. You grill the shrimp
on the skewers for two or three minutes per side,
lightly charred. They start to get opaque there and they're
(24:51):
ready to go. You move them for the grill and
you hit them immediately with some more of that lemon
and you're good to go. It's really about two to
three minutes per side on high heat and you should
be just fine. So that's also another fun one for
the holiday weekend as well. I'll look through and see
if there's any more that I absolutely positively have to
(25:12):
share with you before we move on.
Speaker 2 (25:14):
So go know where you're listening to The Fork Report
with Nil Sevedra on demand from KFI AM six forty
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Happy Saturday, folks, it's your friendly Neighborhood four reporter Neil
Savedra here with you today until five o'clock. We have
three hours to hang out and celebrate food, the culture
behind it, the people that make it, all of those
(00:21):
things every single Saturday, hopefully shaking off the heaviness of
the week. We all know what's going on. You don't
need me to tell you, but we are aware of
those things. We just choose on Saturdays do our best
to focus on food and living and experiences. So that
(00:43):
is what we do and hopefully it's a sanctuary for you.
You know, one of the things we talk about is
food waste. And I do not want to stand on
some soapbox or act like I am such a pro
at not wasting food. Struggle with it all the time,
whether it's something we bring home from being out and
(01:07):
or you know, something we made here at the house,
or even worse, not getting to the meat in time,
you know, or not putting it in the freezer in time,
or getting corn on the cob and saying, oh, I'll
grill it and then get weak, you know, or busy
in the week and don't get to it. Whatever it is.
(01:28):
I get that, and I wrestle with that too. And
we're a small family. There's only three of us, so
I get that there's waste, but sometimes we don't think
about the waste that goes on at restaurants or grocers
or whatever it might be. And I have spoken about
this app in the past, but I want to remind
(01:50):
you about it because it is very cool, and especially
I don't know, maybe you have there's no kids in
the house now and you've got the empty nest, or
maybe you're a college student and or whatever it might be,
and you just want something to eat you're working come
(02:11):
or coming home from class. This is such a great app.
So it is too Good to Go and you can
find out more about it at too good to Go
dot com. But you want to download the app. And
the cool thing it's it's geospecific. So what it does
is it uses GPS to know where you are and
then it gives you a list and sometimes time restraints
(02:35):
and things like that, like, hey, you for five dollars,
you can come pick up a mixed bag of donuts
every morning at this time, or you can get you know,
parts of a pizza or something at another time. You
basically can go through and claim what's there. So imagine,
(02:56):
rather than getting thrown out or not being used in
some way, shape or form, you are taking in those
that food that is still perfectly good. And it's such
a neat way to do it because it's it's you're
kind of shopping through and I'm trying to pull it
(03:17):
up right now here. It is so looking right now.
In my area, there's coffee houses and they have bake
baked goods bag easy for me to say that you
could pick up between four pm and five pm, and
(03:37):
it's five ninety nine, So for five ninety nine, you
just go in there and it's like a bag full
of baked goods.
Speaker 2 (03:44):
You know.
Speaker 1 (03:45):
There is a donut place not far that for six
ninety nine. You can have a surprise bag between nineh
five and nine twenty five pm, so maybe that's just
before closing time and they've got those things. There's sushi,
a surprise bag of sushi. There's more bakeries, tons of
(04:07):
bakeries and pizza bagel places now this is just near me.
You're gonna have a different setup by you. But I
love that. Wow, that looks good. There are you know,
fit menus places that has healthful food. There's different types
(04:29):
of ethnic foods, all kinds of stuff, and you know,
so they have these a lot of them have these
baked good bags or a surprise bag, which means you're
not sure what you're gonna get because they're like, this
is what we had. We have a couple of sides
and maybe a protein or something. But I just think
(04:50):
it's such a neat idea to do this. And they'll
have certain particular times of the day, so maybe it's
just after lunch and just be you know, maybe during
the break before they open back up for dinner or something.
It's just a great way to get great hot food
if it's hot, or baked goods that are still wonderful
(05:13):
at an inexpensive price from very high end and well
regarded restaurants and the like, you know, especially if you
have a wide palette and for things. So Too Good
to Go dot Com is where you can find out
more and also download the app Too Good to Go
(05:34):
and then you set it for your neighborhood or where
you are, or maybe if you're traveling, then you set
it for where you are then and see if they
have it in that area. It's not everywhere yet, but
southern California you should do just fine. So check it
out and let me know how it goes. Stick around.
Speaker 2 (05:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (05:55):
Happy Saturday to you. I wanted to tell you about
an excellent experience that I had, food experience I had
this week, and that I had to slap myself for
doing something that I've told you to do forever, or
for not doing something that I've told you to do forever,
and that is not to take places for granted and
to get out and explore locally. And this is the
(06:22):
Weston Bonaventura Hotel and Suites here in Los Angeles. You've
seen it. It's a stunning building. They're going to be
celebrating their fiftieth anniversary I think soon. But it is
like four pillars, right, and you see it in movies
constantly and television. It's been in music videos, but it's
(06:45):
very very space age. It's got the outside glass elevators.
So I was invited along with ellen K and Menace.
Llen K of course from Coasts Coast Mornings and Menace
from The Woody Show Mornings on ninety eight point seven,
(07:10):
and so the we're just to explore all that they
have to offer there. Now I've known about it, because
you know, I've known the Weston Vonaventure forever and my
wife has been asking me, hey, let's go out to
the Rotating Lounge and bring Max, our son to check
(07:31):
it out and to see because just a really neat place. Right.
So I'm kicking myself as I'm looking at some of
the most stunning views in all of Los Angeles. The decor,
the vibe is beautiful. They have on top there the
(07:53):
the La They're La Pride Steakhouse there, and I will
tell you it is absolutely spectacular. The what IF's to
Lounge is just under La Prime there, So not only
is the view and the vibe great, but I spent
(08:16):
hours chatting with the folks that work there oversee it,
the chef and about everything, and they are doing it
pitch perfect. And I'm going this is, you know, I
don't know, eight minutes from my home, and it was
(08:37):
one of the most spectacular meals. So Yvonne Chang, Duck Nutran, Gosh,
who else did I hang out with? I hung out
with Crystal. I think Sierra is her last name. I
got to spend a lot of time with the executive chef,
(09:00):
Andreas nietto Wow, and he oversees all the f and
b all the food and beverage there. But his passion
of what he has for food and hospitality and all
of them blew my mind. And I'm thinking, this is
(09:24):
an absolute gem in the middle of downtown LA and
a place that I know quite well but haven't been
for a long time. And I was kicking myself and
I want to remind you to get out and look
at these places. And they fed us like kings and Queen.
I had the Delmonico steak and it was fantastic. Chef
(09:45):
Andreas his cream corn fresh off the cob was outstanding.
The seafood there was mesmerizing. It was just everything was
pitch perfect. So then I go on to the cocktails.
(10:06):
I'm like, what about the cocktails and duck Neutrn New Tran,
I go, how are your cocktails? He goes, what do
you want? And I said I would like an old fashion.
You know me, I've told you that many times. That's
how I check a drink program if they can pull
off a good because there's nowhere to hide with an
(10:27):
old fashion. You either make it right or you make
it wrong. And it was perfect, absolutely lovely. So it
just had me kicking myself and I told my wife
when I got home, I'm like in the desserts, the
chocolate cake from the crime Rolet. Everything was just on point,
(10:48):
and it just reminded me it was exactly what you
want in a restaurant. The great vibes. I mean, you've
got a place for anyone. The seating is spec tacular,
you get it. It rotates. I think they said it
does three and sixty degrees in sixty minutes, so in
(11:09):
an hour, I think it goes all the way around.
So it's not like you're going whoa, whoa, whoa while
you're eating. But let me tell you get out there.
I mean, and I'm saying this about La Prime at
the Bonaventura, but remind yourself, there's places in your neighborhood
(11:29):
if this isn't there. If you're looking for a special
occasion type place, or you're looking to celebrate something, or
you're looking for a great meal, a day trip, whatever
it is. I gotta tell you, I was like, this
is the place people ask me all the time. Oh,
I'm going here in downtown La seeing a place, seeing music,
(11:53):
seeing whatever it might be. Man, I would not bat
an eye to recommend this place. And again they were
kind of service food, but it's not this is not
a paid endorsement or everything. I was just blown away
at not only the quality of everything, but the passion.
You know how it is you work anywhere you can,
(12:14):
you know, the the excitement condult it wasn't they still
had the same excitement. I bet is day one and
everyone I met was very incredibly knowledgeable about what they did,
about the food, about connecting. But you're looking for getting cocktails.
(12:36):
The lounge has a different menu than it does at
La Prime. But you're going out with friends and you're
looking out at girls' night whatever it is. I gotta
tell you, you got to check out the Bonaventura, the
Western bona Ventura there on Fig, although the entrance on
Fig is not open. You want to go to Flower,
(12:57):
you want to go to Flower on the other side
to go through there. I think parking. I think parking
is incredibly reasonable. It's like ten bucks with with validation
from La Prime. But it just it was really great,
and I just applaud them for doing it right. I
was incredibly impressed. And the food I brought home, even
(13:21):
that Delmonico steak was even great the next day cold.
It was so perfectly cooked.
Speaker 2 (13:30):
I don't know.
Speaker 1 (13:31):
I was very very impressed. So I wanted to share
that with you and thank them simultaneously on the air
to the whole group and all they did. All right,
stick around more to come.
Speaker 2 (13:40):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI.
Speaker 1 (13:44):
A six happy Labor Day weekend along weekend for well
most people not in radio, unless you know, Handle always goes.
So what does it called? Oh the the hell does
he say about a food chain? That's what it is.
It's a food chain issue.
Speaker 2 (14:06):
Blah blah.
Speaker 1 (14:08):
So he takes the day off and everybody else worse.
But what he doesn't know? The joke's on him. I
love hanging out with you folks, So I'll be with
Ann and Amy. I think Will's going to be there,
and I think Cono's going to be there too, So
big deal. We don't need his heavy breathing and slobbering
(14:31):
and all that. Anyways, how about that. So we're just
gonna enjoy ourselves on Monday, and I hope you hang
out with us. There but a lot going on, and
we're kind of focusing, taking our focus away from the
heaviness of the news and just celebrating life and food
and hanging out. Man, just a wonderful thing. Just a
(14:53):
great meal is and the weather today is perfect. So
I'm hoping that you get some time outside, hoping for
more tomorrow and Monday as well. But I will tell
you there's a lot of fun things to make if
you're snacky. We're doing snack knights now. We've been digging
snack knights and my wife Tracy seems to know the
(15:15):
way to our son Max, our eight year old Max
in my heart because snack knights are awesome and she
just makes snacks. Now. Some of them are the frozen kind,
because there's some that you know that we really love
around here. Taketos is one of them, if you have
(15:35):
to know, that's our jam. And then sometimes it's like
a little combination in it of I don't know case
that he is peanut butter and jelly sandwiches or some
concoction there in cut up small little grilled cheese sandwiches.
And there's something about snacks that is just awesome. The
(15:58):
variety and those types of things, I don't know, just great.
So she does those. My wife does those, and we
really enjoy them. And I'm thinking looking over some of
the stories that Kleb was putting together, and there's one
this actually is from AOL for those of you who
don't know that was that used to meet America online. Gosh,
(16:22):
they were the first of the first and I bet
you a lot of people don't even know what AAOL
is anymore anyways, And this comes from a story from
Southern Living, which is a great magazine magazine online and
also in print. But they break down twenty Labor Day
appetizers and I was looking through these and I really
(16:45):
really dig them, so I wanted to bring them to
your mind as well. Now, all you know, we can
break down recipes if you want, but I want you
to kind of think about think about the the idea
of some of these first and see if they inspire you, cause,
(17:06):
you know, do you need a recipe for certain things. No,
you just kind of kind of have the idea. So
we'll get some news, we'll come back and we'll talk
about some of these ideas. And one at the top
just inspired me and makes I want to make them
tonight quite honestly. But we shall see. So stick around,
go nowhere. You've been listening to The Fork Report. You
(17:27):
can always hear us live on KFI AM six forty
two to five pm on Saturday and anytime on demand
on the iHeartRadio app every Saturday from two to five,
three hours to hang out and celebrate food and all
that good stuff. Also, I want to remind you that
a week from today we're going to be broadcasting live
from Wild Fork Foods in Long Beach. So that's next
(17:52):
week on the sixth, Bill Handle's going to join me
for the whole program. We'll be out there celebrating the
one year anniversary of Wild four Foods in Long Beach.
There at Second and pc H. They just do a
fantastic job and their food is great, and they'll be
grilling and Chris Bononto, chef Chris Bonono from he was
(18:15):
the winner of the first season of Cutthroat Kitchen with
our friend Alton Brown, but so we'll talk to him.
We'll talk to the folks at Wildfork Foods and we'd
love to see you out there. Bring a chair, hang out,
have some barbecue. There'll be all kinds of stuff. We'll
(18:35):
be doing giveaways and everything, but always a good time.
They treat us quite well at Wildfork Foods, and there's
always great stuff to eat. Just ask Kayla. It's like, oh,
I brought you something, I'm like, there's only one thing
on the plate. Oh well, I accidentally slipped and ate
everything on the way over. I'm not buying it all right.
(19:01):
Back to appetizers for the long weekend. This first one,
I really love this because some of these I've never
put one of these ingredients on a deviled egg, but
I thought it was fun. So these are deviled eggs,
but they are loaded deviled eggs. Loaded means that you're
just putting more crap on them, right, anything that is
(19:22):
loaded fries I wanted, okay, just loaded up whatever. But
what I like about these is, and I'm going to
assume you know how to boil eggs, right, you don't, Okay,
The way I boil eggs is this, put them in
a pan, put right your eggs on the bottom of
(19:42):
the pan so that there's one layer. You don't want
multiple layers of eggs, and you don't want too much
room in the sense you don't want them bumping into
each other because they just crack each other. So you
put that in there and then you fill it up
with water about an inch above the eggs. Then you
(20:02):
put it on medium high heat to bring it to
a boil. Once it comes to a boil, to a
full rolling boil, you put a lid on it. You
turn it off, and you move it to a cool
part of the stove, Okay, to a cold burner, and
leave it there. Twelve minutes go by. Now you take
(20:26):
that pan and you put it in a strainer and
you strain it out, and then you put them in
a cold bath or an ice bath. So you have
a bowl of water with water and ice in it,
and you slowly roll the eggs into there to cool
off so they don't continue to cook. And then you
will have perfect, perfect hard boiled eggs. They will be delicious.
(20:48):
So you do that and you peel them, and you
know how to do all this stuff. But this adds bacon,
which is great. So you cook the bacon and then
you chop it up into small pieces. To make the
deviled egg filling. You take the hard cooked eggs, you
cut them half length wise, you know, you scoop out
the yolks into a medium bowl. You in this case,
(21:10):
add sour cream, salt, pepper, garlic powder, onion powder to
the yolks. Stir the mixture until it's fully combined and smooth,
and you stuff the eggs. One of the easiest ways
to do it if you don't have a pastry bag
is you put it in a ziplock top bag and
you cut off about half an inch from one of
the corners and you pipe it in there and you
(21:32):
just make your own little pastry piping there. And then
you load up the eggs now put them on a
serving platter, and then you top them with what they
use it is bacon, cheddar, and chives. But what I
thought was cool about this is they took potato chips
and crunch them up and then put them on top
(21:52):
as well. And I think, I think that's a keeper.
I've never done that, and I thought, Wow, that's a
that's a fun, little playful idea and something to do.
They have a great watermelon dish that I thought was great.
Pepper sauce. Watermelon wedges very simple to make. I think
(22:13):
everyone loves watermelon and to be able to serve it
in different ways is also a lot of fun as well.
So you get watermelon wedges, one teaspoon of liquid from
bottle of hot peppers that are sitting in vinegar. You
get a little bit of that. So you get one
tablespoon plus one teaspoon, and you can slice the hot
(22:35):
peppers there and find them up there, some flaky sea salt,
half teaspoon and a quarter teaspoon ground pepper, and you
just place the watermelon wedges an even layer on a
cutting board and you drizzle both sides of the watermelon
with that liquid from the hot peppers and vinegar. Sprinkle
one side of the melon wedge with flaky sea salt
(22:58):
and coarse, sleek ground black pepper. Yea, top them with
a slice of hot peppers. Ease a peasy lemon squeeze.
Be a grout crowd pleaser because you have the sweetness
in that bright freshness of the watermelon and a little
bit of the heat there. Grilled shrimp is also a
really great one, and it's not hard. It is not
hard to grill shrimp, very easy about It takes about
(23:21):
fifteen minutes for all this head to toe one medium lemon,
three tablespoons canola oil, two teaspoons creole seasoning such as
like tony eaves and stuff like that, one teaspoons soy sauce,
two garlic clothes grated. It ends up being about a
teaspoon one and a half pounds of large peeled, deveined
(23:45):
raw shrimp. You can keep the tails on here. So
you preheat the grill or pan to four hundred and
fifty degrees degrees to five hundred degrees. You cut the
lemon in half crosswise. Juice one half of lemon. It
should yield about two tablespoons. Cut remaining half of lemon
into wedges, and you want to put those aside. You
make the marinade by whisking together the canola oil, the
(24:08):
creole seasoning, soy sauce, grated garlic, and lemon juice in
a medium bowl. Marinate the shrimp. I had the shrimp.
You toss them to coat and then you scer them,
thread them onto a long skewer. And you can also
soak bamboo or wood skewers for about thirty minutes in
(24:30):
water and you soak them and then you diss you know,
you get rid of the marinade because it's no longer
good once it has that unless you're gonna get the shrimp,
and unless you're gonna cook it. You grill the shrimp
on the skewers for two or three minutes per side,
lightly charred. They start to get opaque there and they're
(24:51):
ready to go. You move them for the grill and
you hit them immediately with some more of that lemon
and you're good to go. It's really about two to
three minutes per side on high heat and you should
be just fine. So that's also another fun one for
the holiday weekend as well. I'll look through and see
if there's any more that I absolutely positively have to
(25:12):
share with you before we move on.
Speaker 2 (25:14):
So go know where you're listening to The Fork Report
with Nil Sevedra on demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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