February 15, 2025 • 29 mins
Take a listen to see how to Make "The Rock’s Coconut Banana Pancakes Ingredients" (spoiler alert he loves coconuts). Dine Out Long Beach is here!!! Feb 18-28th you can dine out at all participating restaurants. Take a seat or take it to go! There are no tickets or passed required.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
How do you do.
Speaker 2 (00:07):
Thanks for hanging out with us today. We're with you
every single saturdayday from two to five.
Speaker 1 (00:13):
That gives us.
Speaker 2 (00:14):
Three hours just to hang out and talk food, celebrate
food and the people that make it, cooking at home,
going out to eat, all those things. Just a reminder
on the going out to eat front. You've got Orange
County Restaurant Week coming up in March, and we talk
about this on the show every year when it comes around.
Speaker 1 (00:36):
It's always a big deal here.
Speaker 2 (00:37):
If you want to find out more, go to Ocrestaurantweek
dot com. Ocrestaurantweek dot com. It returns March second through
the eighth. That's March second through the eighth, and they
got so much going on, so a lot of participating restaurants.
If you are wine lovers, tons of menus for you.
(00:58):
Special event cocktails, date night during restaurant Week, which has
been a big deal. If you remember they I don't
know a handful of years back, a couple of years back,
they had a special date night like a risk A
list of romantic restaurants and great food and all that.
So all kinds of things that they've got going on
(01:20):
rest tons of restaurants. I'm looking at this list right now,
right in front of you, tons of them, massive amounts
this year, going through so many, way too many to
get into, but a great list per uge. The best
way to deal with Orange County Restaurant Week is to
go to OC Restaurantweek dot com. OC Restaurantweek dot com.
(01:44):
That's really where you can kind of build your week.
They have a launch party coming up to kick things off,
and you can get tickets to that VIP launch party
as well.
Speaker 1 (01:56):
Everything's right there.
Speaker 2 (01:58):
One week Dining Adventure, Live, Happy, and dine out. So
they say, OC Restaurantweek dot com. OC Restaurantweek dot com
coming up March second. All right, So I want to
bring some more recipes to the show. So I'm gonna
start to peppering some segments with recipes and kind of
(02:20):
look through the week, checking out whether might change it
or ingredients that are fresh and current and in season.
But whatever it is, things that that trigger me to
go that'd be fun to share. So here's the thing.
When you have kids, or even if there's just two.
Speaker 1 (02:38):
Of you in the house. Well, it can be just
one of you.
Speaker 2 (02:42):
But really this is for family dining and you get asked,
you know, what's for dinner?
Speaker 1 (02:47):
What's for dinner? What's for dinner? There's nothing worse.
Speaker 2 (02:50):
Than having everybody rely on you, because you probably work
and have a lot of things going on, and you
just kind of go, I don't.
Speaker 1 (02:57):
Know, right, is it that the answer that everybody gives.
I don't know.
Speaker 2 (03:03):
Well, if you were to take a minute and go
on Google and type in I don't know recipe, there's
actually I don't know recipes.
Speaker 1 (03:13):
Now.
Speaker 2 (03:14):
Basically, they're cast roles. They're usually simple dishes with a
handful of ingredients, and they're easy to make, usually with
stuff that you have on hand. If you have a
decently stocked fridge or freezer and pantry, you're gonna have
this stuff.
Speaker 1 (03:30):
So I don't know.
Speaker 2 (03:31):
Next time when someone says what do we have for
dinner and you say, I don't know, it's gonna be
a recipe.
Speaker 1 (03:38):
So what is the recipe for? I don't know.
Speaker 2 (03:40):
I came across this recipe and I thought this is great.
It looks delicious, and it's kind of it's kind of
like a shepherd's pie, but like super duper easy. And
I know we just had the and it's been chillier lately,
(04:03):
but man, this sounds so good to me because I
do love myself a shepherd's pie. This comes from all
recipes dot com, and I love the fact that it's
done with five ingredients that you have in your pantry
or freezer. It's hearty, it's cheesy, takes about forty minutes
or so to whip up.
Speaker 1 (04:19):
So what's in it?
Speaker 2 (04:20):
Potatoes, frozen mixed veggies, a can of cream of mushroom soup. Man,
that takes me back to the seventies right when that
was in everything. Ground beef and that can be pulled
out of the freezer, so shredded cheddar cheese as well.
And that's it, very simple. You throw all those together,
you pop in the oven. Bam, you got this warm,
(04:42):
comforting meal, very little effort, and everybody's happy. So how
do you make I don't know the casserole? And I
can't wait to see look on your family's face when
they say what's for dinner and you say, I don't know,
and then you start making it. It's going to become
one of their favorites. I'll tell you this. So you
cook the potatoes. You start by boiling sliced potatoes until
(05:05):
they're tender, drain them and set aside. You know, sometimes
you can find frozen sliced potatoes as well. And then
if you just grab and stuff on the way home
from work or something like that, in the chilled section,
usually buy the eggs. And if you're not familiar where
the eggs are, the eggs are that big empty area
that used to have a product in it. AnyWho, usually
(05:28):
around there you can find pre cut potatoes, whether for
hash browns. They have slice, they have diced, all those things.
If you want to make it extra easy, so you
boil the sliced potatoes until they're tender. Then you drain them,
you set them aside. You mix the veggies, they could
be frozen. You mix them with the soup, the cream
(05:49):
of mushroom. You put that in a separate bowl. You
can bind the frozen vegetables and cream and mushroom soup
till everything's coated and brought together. Then you cook the
ground beef. You put it in a skillet, and again
from frozen as well. You brown your ground beef over
medium to high heat. Of course, you drain any excess
grease like you do anytime you're making your ground beef,
(06:09):
and then you season it to your tas you want
to kick it up a little bit. Maybe you have
a combination or prepared seasoning that you like. Do that,
but you definitely want your salt and pepper on there,
and then you layer in a dish. You get a
nine x thirteen inch baking dish. You spread the cooked
beef on the bottom there, and then you layer the
veggie soup mixture on top of that, followed by the
(06:31):
slices of the potatoes. You sprinkle with salt, with pepper
or any other seasoning you might want to put on
top of those potatoes, and then you top with shredded cheese.
To bake it, you pop it in a three fifty
oven for twenty five minutes until the cheese is all
melted and bobby and stringy and yummy, and that's it.
(06:55):
It's pretty great all by its a little lonesome, but
you can also make it to your own by adding extras.
So some people swear by adding crumbled bacon in the
b flayer, saying that makes a huge difference. Others have
swapped out fresh veggies for the frozen ones, or a
different kind of soup for a different flavor twist.
Speaker 1 (07:18):
But people seem.
Speaker 2 (07:19):
To love this, and it is all those ingredients that
I do as well. So the reviews people love. People
make it, you know, all the time, and then everybody
gets the joke and think, is it funny?
Speaker 1 (07:30):
Can we you know what's for dinner? I don't know. Yay,
I don't know.
Speaker 2 (07:33):
For dinner, And then everybody freezes with a jump in
the air like an old nineteen eighties sitcom at the
end credits wrong AnyWho. That's a little something coming back.
A breakfast recipe from Dwayne the Rock Johnson and his
personal chef.
Speaker 1 (07:51):
That looks very tasty to me, So stick around.
Speaker 3 (07:54):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (08:01):
Howdy, howdy, howdy. Welcome to the FOURK Report. I'm Neil Savadra.
Happy Saturday to you. We're together four three hours every Saturday,
two to five, kind of yucking it up over food
and beverages and just celebrating all of it. So one
thing we can all come together and say, hey, food
is great, working through whatever this crud cold thing is
(08:22):
going around.
Speaker 1 (08:23):
So sorry about my voice.
Speaker 2 (08:27):
It's a little beat up this week, but I'm happy
to be with you and a lot of great stuff.
I'm adding some more recipes to the show. I just
feel like I want to kind of get back to
some of the roots and focusing on cooking.
Speaker 1 (08:40):
I mean, there's a lot of stuff in the news
we're going to get to as well.
Speaker 2 (08:43):
But these are some things that I came across this week,
and one of them was how to make Dwayne the
Rock Johnson's banana pancakes. But the thing that stopped me
in my tracks because there's all kinds of banana pancakes,
is the amount of coconuts and the flavor of coconut
(09:03):
and the types of coconut that are in here.
Speaker 1 (09:06):
Why did that track me a little bit?
Speaker 2 (09:08):
Well, that's because my wife loves coconut. I have been
experimenting with her the past, I don't know, a couple
of weeks or so with different soups. So one of
them was a bundannut squash coconut curry soup that I've
made in the past that she likes a lot, and
(09:30):
then we tried it with pumpkin and up to the
coconut quotient of coconut cream. And we've been playing around,
so I know she loves coconut, and anything I find
with coconut, I think, oh, this might be something to
try with her. She's also she's also told me that
coconut shredded coconut is just the prettiest thing. It's just
(09:52):
the prettiest thing. And I said, okay, so.
Speaker 1 (09:54):
Let's find some.
Speaker 2 (09:55):
And now we have these banana pancakes from the viral
recipes are of course everywhere they come and go if
you deserve to have, you know, maybe a place in
your rotation. It's National Pancake Month all February. Yummy pancakes.
So let's talk about these celebrity pancake that The Rock
(10:17):
loves so much and the recipe that I think it
was twenty twenty two where this came out and went
viral and everybody was like, oh, I have to have it,
So let's talk about it again. The Rock and his
chef Jeanette Pooty Clark, they posted this video of their
famous pancakes.
Speaker 1 (10:37):
Everybody went nuts over it.
Speaker 2 (10:38):
Packed with flavor, topped with peanut butter and maple syrup
and it just sounds great. Now, if you haven't had
a trice chance to try them, I'm going to kind
of break them down for you. What makes these pancakes
different is the technique. Really, you've got a lot of
banana pancake recipes.
Speaker 1 (10:58):
Most call for the smashed.
Speaker 2 (11:00):
Bananas, very ripe bananas, just like what you'd use in
banana bread, right, a quick bread. So the Rocks recipe
wants you to keep the bananas either sliced or diced
and mix them into the battery once those chunks those
great and they don't need to be beat up and
super ripe. You want them to be ripe, but not
(11:22):
to where they're you know, black and yellow. And you
get those delicious little soft bits of banana in every
single bite, and that makes it stand out in just
a little bit different. Now, the standout features, like I said,
the coconut. These coconut These pancake coconut banana pancakes use
it in three different forms, So you've got shredded coconut,
(11:44):
coconut milk, and coconut water. So if you're a coconut fan,
you're gonna love these pancakes. Best part probably have most
of these ingredients, so let's break.
Speaker 1 (11:52):
Down the in ingredients.
Speaker 2 (11:55):
Two cups all purpose flour, three teaspoons making powder, not
baking soda, baking powder, three tablespoons cane sugar, half teaspoons
sea salt. Ten tablespoons unsweetened shredded coconut organic, preferably two
bananas medium sized, small diced. Two eggs if you can
(12:19):
find them or sell a kidney to get them. One
cup coconut water, one cup coconut milk, three quarters cup
whole milk, one teaspoon vanilla extract. We'll put all this
up on the website as well. Two tablespoons coconut oil melted,
two tablespoons unsalted butter melted, plus more butter for the griddle,
(12:43):
and all of that extra virgin olive oil as well,
if you want to put that on.
Speaker 1 (12:46):
The gorilla griddle.
Speaker 2 (12:48):
You sift the baking powder into and the flour into
a large bowl, add the sugar, the salt, shredded coconut,
then you mix lightly with a wooden spoon. In a
separate bowl, you lightly whisk the eggs, coconut water, coconut milk,
whole milk, vanilla extract, coconut oil and butter.
Speaker 1 (13:07):
Yum.
Speaker 2 (13:07):
Right, make a well in the center, you know, just
kind of push it so like a little volcano. In
the flour mixture. Pour in the milk mixture. Mix lightly
to combine, leaving batter clumpy. That should be the rule
that you should think about for all pancakes.
Speaker 1 (13:23):
By the way, you.
Speaker 2 (13:24):
Don't want them smooth, you want them a little plumpy.
Add bananas to the batter at this point, briefly stir
just to get them all folded in there. Don't over mix.
The lumps are fine, as I've said.
Speaker 1 (13:34):
And then a.
Speaker 2 (13:35):
Lightly oiled griddle two hundred and seventy five degrees or
frying pan on medium, and use a combination of spray
and butter for the best flavor. Ladle pour them on
just like you would using a cup size. Ladle you
want these kind of big, they're better that way, and
measure cup cup for the large cakes and quarter cup
(13:57):
if you want smaller ones. I prefer the bigger ones
with chunks like that in it. And cook on the
pancakes you got bubbles. You know how to cook pancakes
when they're brown and crisp and lovely. Two to three
minutes or so. You add more spray and butter if needed,
and then you you can put peanut butter on top
of them and a little bit of maple syrup and
Bob's your uncle.
Speaker 1 (14:17):
Good night, irene Am. I right, Holy smokes, that sounds awesome.
Speaker 2 (14:22):
Use good quality shed shredded coconut and good quality EIGHTP flour.
You don't want flower's been sitting there forever, So next
time you want some kind of tropical inspired coconut banana pancakes.
Speaker 1 (14:35):
There you go, all right, stick around.
Speaker 3 (14:37):
More to com You're listening to the Fork Report with
Nil Sevedra on demand from KFI a SI pad.
Speaker 2 (14:44):
Do you do another week? We come together and it
seems like the years go by so quickly. It seems
like we were just talking to my friend Elizabeth Borsting
about dine out Long Beach.
Speaker 1 (14:57):
God, it seems like it it was just the other day,
but it it's been a year.
Speaker 2 (15:01):
February eighteenth through the twenty eighth coming up here, you'll
have a restaurant and Cocktail Week of course, presented by
Runyon Gazette.
Speaker 1 (15:09):
Elizabeth, how are you, my friend?
Speaker 4 (15:11):
I'm doing good, Neil, thank you?
Speaker 2 (15:14):
So okay, let's break down. You're celebrating ten years, right.
Speaker 5 (15:20):
You're correct, I believe it or not.
Speaker 1 (15:22):
Yeah, congratulations, that's awesome. Thank you.
Speaker 2 (15:26):
Now the LBC has come into its own and there
was a lot you know, for a long time LA
had the focus only and then that's grown and continue
to move south with you know, Orange County and Long
Beach and Long Beach really has such a great food scene.
Why don't you break down a little bit about what
(15:48):
you love about the Long Beach the uniqueness of the
Long Beach food scene as we talk more about dine
out Long Beach.
Speaker 5 (15:57):
Yeah, Well, what I love about Long Beach, I mean
moved here to go to college, and I won't say when,
but it's been a while, but I love Long Beach
is you know, it's pockets of neighborhoods, right.
Speaker 4 (16:10):
So you have you know, you know, you have your.
Speaker 5 (16:13):
Seaside communities, Balma Shore, Naples. You have Bixby Knolls, which
is you know, north of the four or five super
charming cal Heights.
Speaker 4 (16:20):
You have you know, you know, foody.
Speaker 5 (16:24):
Neighborhoods like Cambodia Town, which is you know, just you know,
if you know, we have the largest population of Cambodians
outside of Cambodia. So, I mean you can imagine the
food which is down Anaheim Street and Long.
Speaker 4 (16:38):
Beach if you know it. So what I love about
Lundach is I mean it does have a diverse.
Speaker 5 (16:45):
Selection of restaurants and cuisines and price points. You know,
it's just it's it really has come into its own
in the last ten to fifteen years, and it's been wonderful.
Speaker 2 (16:58):
Yeah, they having those cultural pockets like that where groups
because that happens. Some people come from a country and
they have their deep love rightly so of their culture
and when other you know, family members, friends or whatever,
they say, hey, come here, it's great and we love
(17:20):
it here. They tend to move in similar areas and
we as people who are born here in the States,
get the benefit of people that bring their cultures and
the beauty of their cultures and the food. So Long Beach,
like you said, is kind of an eclectic place depending
on where you land. What are some of the restaurants.
(17:41):
Are there any new restaurants this year that you wanted
to highlight, because I know restaurants come and go.
Speaker 4 (17:48):
Yeah, they do.
Speaker 5 (17:49):
And you know, I was looking over the last ten
years like when we first started, and I want to
say close to probably forty percent have closed. You know,
it's you know, restaurants, it's been rough.
Speaker 4 (18:02):
It's been rough. You know, we had COVID.
Speaker 5 (18:05):
You know, if you're a steakhouse trying to make something,
take something out is not steak doesn't travel real well, right,
Nobody wants to pay one hundred bucks for a meal
and take it.
Speaker 4 (18:16):
Home in a siphone box. So you know, you had that.
Speaker 5 (18:19):
But you know, but when restaurants, you know, for whatever reason, closed,
you know, something pops up and takes its place. So
this year we have our you know, some of our
longtime restaurants that have been doing dine out Long Beach
since day one, like Naples Rib Company and Michael's on Naples,
Buana's Italian Restaurant downtown. But we also have some newer
(18:40):
restaurants this year. So one is Bar Becky. They have
a really top chef there. It's over by the airport,
great cocktail scene there, so we're very.
Speaker 4 (18:52):
Excited they opened.
Speaker 5 (18:54):
I want to stay in the last six months doing
really well. They're right next to a restaurant called the
nine oh eight and Georgia, so they're all participating in
dine out Long Beach, so you know, you can do
a progressive, progressive dinner if you want to start with
cocktails at one place, meal and then with dessert somewhere else.
Another restaurant is the Local Current, which is downtown as well.
Speaker 4 (19:17):
It's a new restaurant in the.
Speaker 5 (19:19):
Marriotte at Ocean and Pine. They're doing a breakfast, lunch
and dinner menu, so you know, pick your pick your
daypart and very reasonable. We also have the so it's
been getting a lot of attention. Is the Breaker's Hotel reopened?
Speaker 4 (19:39):
Oh yes, yes, so.
Speaker 5 (19:42):
I mean just they redid that from top to bottom.
That's got that has a great history. It's an iconic
landmark in Long Beach. Elizabeth Taylor and Nikki Hilton spent
their wedding night there in nineteen fifty because it was
his dad's hotel, but their restaurant, their Italian restaurants participated.
You know, it's you know, it's a shiny new toy
(20:03):
in town. So if anyone's thinking of dining there, I get.
Speaker 4 (20:07):
On it, make a reservation quickly.
Speaker 5 (20:09):
So those are a few of the new restaurants participating,
and again all different price points, all different cuisines, all
different experiences.
Speaker 2 (20:20):
Yeah, I hate to hear about places closing, and we've
heard all too much about that, and we continue to
get hit even here in Los Angeles with the fires
as well recently have caused problems because people aren't going
out to those areas unfortunately. But I do love hearing
when places open, you know, it gives hope that there's
(20:42):
new places for people to connect with and to you know,
fall in love with all over again in an area
that you know, I live in an area in Los
Angeles that has restaurant turnover and then has some landmark
places have been around for a while. So as far
as breaking down, you know what, we're almost up against
(21:04):
the clock here. I tell you what, Hang tight and
we'll come back. We'll talk some specifically about some of
the different restaurants, but also the charity aspect this year,
the dine Out Help Out and all of that. We'll
get into focusing on that and more as we talk
(21:24):
with Elizabeth Bosting about Dine Out, Long Beach Restaurant and
Cocktail Week February eighteenth through the twenty eighth coming up
next week, So getting on that. Presented by Grunion Gazette,
So stick around, we'll be back with more. You've been
listening to the Fork Report, you can always hear us
live on KFI AM six forty two to five pm
(21:47):
on Saturday and anytime on demand on the iHeartRadio app.
Speaker 1 (21:51):
How do you do?
Speaker 2 (21:52):
Little gravelly and deep voice? Today, as I'm working through
the crud. Handle had the crud this week.
Speaker 1 (21:59):
Who else?
Speaker 2 (22:00):
Oh yeah, Koono had the crowd the other week. We're
all going through it. My boy has been home and gosh,
I think Will Coleschrever's been out. Everybody's had a little
bit of this stuff going around. I'm sure it's hitting
your home as well. But thanks for hanging out today
where you're talking with my buddy Elizabeth Borstein about Dine
(22:20):
Out Long Beach celebrating ten Delicious years restaurant in Cocktail
Week February eighteenth through the twenty eighth coming up this week,
presented by Grunion Gazette. You can eat meat and repeat
going through the restaurants. It's a great list of restaurants,
which is exciting. But I also want to and we'll
(22:41):
get into that in a moment. I want to focus
on dine Out, help out on Monday, February twenty fourth.
What's that about.
Speaker 5 (22:49):
Yeah, So we always do during Dine Out Long Beach
a charity component and we call it Past the Plate.
So we've done it different variations. It looks different each year.
But this year, because of the wildfires, are nonprofit Partner
Restaurants Care, which is the nonprofit arm of the California
(23:10):
Restaurant Association. They have an LA Fire Fund and it's
for restaurants to help their own So any restaurant tours,
it's a great program. Any restaurant tours or employees that
work for restaurants affected by.
Speaker 4 (23:25):
The wildfires, whether they lost.
Speaker 5 (23:27):
The restaurant, lost their home, or displaced out of work, whatever,
that we are raising money for that group. Because Neil,
as you know, restaurants are always the first to donate
gift cards from school, off everything, donate food for a
charity event. So this one is helping their own get
back on their feet. You know, we lost some really
(23:49):
good restaurants with these wild buyers. But not only that,
there's people that you know, the restaurants closed for fire damage.
They don't have a job, but they still have their bills.
Soh On February twenty fifth. Most of the restaurants participating
in Dine Out Long Beach and you can go to
our website Dineoutlongbeach dot com.
Speaker 4 (24:07):
It's right on the landing page on who's giving back.
Everyone's giving you back a minimum of ten percent.
Speaker 5 (24:13):
Because restaurants are generous, many are giving back more. For
the restaurants closed on Monday, and that's Michael's on Naples
and Vino e Kutina, they are going to do it
on Tuesday because they're not open on Monday. Stella Autois
one of our sponsors, they'll be giving back as well.
(24:34):
So yeah, so it's a big effort for restaurants to help.
You know, their restaurant friends over in the Palisades and
you know Alta, Dina and Malibu.
Speaker 4 (24:46):
So restaurants helping restaurants.
Speaker 2 (24:49):
You will not find a more generous group of humans.
There's something, of course, it's the hospitality industry. But I'm
always blown away how much like chef busting their hump
every single day and then any time off they have
is always doing charity work.
Speaker 1 (25:07):
It blows my mind.
Speaker 5 (25:09):
Absolutely, and they you know a lot of people don't
realize this. You know, we have seen prices increase in restaurants,
but we've seen it increase in the grocery store, so
there's a correlation. But the margins are really small for restaurants,
and you know, but they're the first to raise their
hand when you know, if they're asked. I you know,
I've had to do it for my kids' school, for
different charities I'm involved with.
Speaker 4 (25:30):
I've never been turned down by a restaurant. You know,
they're always willing to help. So this time they're going
to help their own.
Speaker 5 (25:38):
But just to be cleared, they've also been helping along
the way too.
Speaker 4 (25:41):
A lot of these restaurants have already done benefits for.
Speaker 5 (25:44):
Oh yeah, yeah, yeah, for the American Red Class. This
one will go, like I said, to Restaurants Care all
the proceeds raised from that, and it's the nonprofit arm
of their California Restaurant Association.
Speaker 2 (25:58):
One thing that I want to point out is ease
of use for people who have not been to the website.
If you want to find out more, go to Dine
out Longbeach dot com. Dine Outlongbeach dot com really cool
the way it's set up. It's got a user interface
that's super simple. You can search the restaurants, or you
can search a neighborhood or a cuisine style that you like,
(26:22):
and it makes it very easy for you to kind
of say, you know what, I want to go out
and I want to check out Signal Hill or you know,
Heartwell Park or something, and you can put that in
there and it will tell you which restaurants that are
participating in Dine Out Long Beach this year are in
that area. So we have just a couple of minutes here, Elizabeth,
(26:45):
what are some things that you want to focus on?
Is I know you have cocktails tied into it this year.
How do what's the best way for people to participate
in Dine Out Long Beach.
Speaker 4 (26:57):
And, like you said, go to their website. You don't
have to.
Speaker 5 (26:59):
You know, certain restaurants, it's probably best if you make
a reservation just the nature, you know, like I said,
like the Breakers, it's the hot new kid in town,
so probably you were going to want to make a
reservation there. But you know, restaurant Week, restaurant cocktail Week,
you don't need any tickets or anything like that. You
(27:19):
just go to the restaurant ask for their Dine Out
Long Beach menu.
Speaker 4 (27:23):
You know, you don't have to also order off that menu.
Speaker 5 (27:25):
If you get there and you're like, you know what,
I like what they have on the regular menu, order that.
Speaker 2 (27:30):
You know.
Speaker 5 (27:30):
Really, it's a way to try a new restaurants, get
out of your comfort zone a little bit, try something new.
Support our restaurants. You know, we want them to stick around,
and you know, and the best way to kind of
find out what's going on is go to the website
and again you can search by cuisine, by neighborhood.
Speaker 4 (27:54):
You know, all the.
Speaker 5 (27:55):
Menus are posted on there, so you can see what
their dine out menu is. But again, if it's something
where you're like, well, I want to go to the restaurant,
but I'm not sure I want this particular menu, just
go and have the regular menu. You know, they're just
glad to have you in.
Speaker 1 (28:09):
Yeah, and supporting restaurants.
Speaker 2 (28:11):
I always say, don't complain to me when these things
go away, because they got.
Speaker 1 (28:16):
To support them.
Speaker 2 (28:17):
And the good thing is, you know what, if you
like Lucille's Smokehouse barbecue, which I do, and you want
to just take advantage and it's one of your favorites,
you want to just take advantage of a discount or
something that they're doing for dine Out Long Beach great,
but I also recommend going and saying, hey, you know what,
(28:38):
we've never ever been to Naples Rib Company or something.
Let's try that during this week and dine out Long
Beach so that we can try something new, a little
bit of both and maybe mix it up.
Speaker 1 (28:50):
Go out a couple of times during you know, the week,
and enjoy it ten days and now you're talking.
Speaker 2 (28:58):
That's the way to do it, all right, Dave, Dine
Out Longbeach dot com, Dine Out Longbeach dot com. It
is starting this coming week February eighteenth through the twenty eighth.
Meat Eat Repeat presented by Grunian Gazette, Dine Outlongbeach dot com. Elizabeth,
thanks so much. Good to talk to you.
Speaker 4 (29:17):
Always a pleasure to Neil, I'll talk to you soon.
Speaker 1 (29:18):
All right, my friend.
Speaker 3 (29:20):
You're listening to The Fork Report with Nil Savedra on
demand from kf I AM six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
How do you do.
Speaker 2 (00:07):
Thanks for hanging out with us today. We're with you
every single saturdayday from two to five.
Speaker 1 (00:13):
That gives us.
Speaker 2 (00:14):
Three hours just to hang out and talk food, celebrate
food and the people that make it, cooking at home,
going out to eat, all those things. Just a reminder
on the going out to eat front. You've got Orange
County Restaurant Week coming up in March, and we talk
about this on the show every year when it comes around.
Speaker 1 (00:36):
It's always a big deal here.
Speaker 2 (00:37):
If you want to find out more, go to Ocrestaurantweek
dot com. Ocrestaurantweek dot com. It returns March second through
the eighth. That's March second through the eighth, and they
got so much going on, so a lot of participating restaurants.
If you are wine lovers, tons of menus for you.
(00:58):
Special event cocktails, date night during restaurant Week, which has
been a big deal. If you remember they I don't
know a handful of years back, a couple of years back,
they had a special date night like a risk A
list of romantic restaurants and great food and all that.
So all kinds of things that they've got going on
(01:20):
rest tons of restaurants. I'm looking at this list right now,
right in front of you, tons of them, massive amounts
this year, going through so many, way too many to
get into, but a great list per uge. The best
way to deal with Orange County Restaurant Week is to
go to OC Restaurantweek dot com. OC Restaurantweek dot com.
(01:44):
That's really where you can kind of build your week.
They have a launch party coming up to kick things off,
and you can get tickets to that VIP launch party
as well.
Speaker 1 (01:56):
Everything's right there.
Speaker 2 (01:58):
One week Dining Adventure, Live, Happy, and dine out. So
they say, OC Restaurantweek dot com. OC Restaurantweek dot com
coming up March second. All right, So I want to
bring some more recipes to the show. So I'm gonna
start to peppering some segments with recipes and kind of
(02:20):
look through the week, checking out whether might change it
or ingredients that are fresh and current and in season.
But whatever it is, things that that trigger me to
go that'd be fun to share. So here's the thing.
When you have kids, or even if there's just two.
Speaker 1 (02:38):
Of you in the house. Well, it can be just
one of you.
Speaker 2 (02:42):
But really this is for family dining and you get asked,
you know, what's for dinner?
Speaker 1 (02:47):
What's for dinner? What's for dinner? There's nothing worse.
Speaker 2 (02:50):
Than having everybody rely on you, because you probably work
and have a lot of things going on, and you
just kind of go, I don't.
Speaker 1 (02:57):
Know, right, is it that the answer that everybody gives.
I don't know.
Speaker 2 (03:03):
Well, if you were to take a minute and go
on Google and type in I don't know recipe, there's
actually I don't know recipes.
Speaker 1 (03:13):
Now.
Speaker 2 (03:14):
Basically, they're cast roles. They're usually simple dishes with a
handful of ingredients, and they're easy to make, usually with
stuff that you have on hand. If you have a
decently stocked fridge or freezer and pantry, you're gonna have
this stuff.
Speaker 1 (03:30):
So I don't know.
Speaker 2 (03:31):
Next time when someone says what do we have for
dinner and you say, I don't know, it's gonna be
a recipe.
Speaker 1 (03:38):
So what is the recipe for? I don't know.
Speaker 2 (03:40):
I came across this recipe and I thought this is great.
It looks delicious, and it's kind of it's kind of
like a shepherd's pie, but like super duper easy. And
I know we just had the and it's been chillier lately,
(04:03):
but man, this sounds so good to me because I
do love myself a shepherd's pie. This comes from all
recipes dot com, and I love the fact that it's
done with five ingredients that you have in your pantry
or freezer. It's hearty, it's cheesy, takes about forty minutes
or so to whip up.
Speaker 1 (04:19):
So what's in it?
Speaker 2 (04:20):
Potatoes, frozen mixed veggies, a can of cream of mushroom soup. Man,
that takes me back to the seventies right when that
was in everything. Ground beef and that can be pulled
out of the freezer, so shredded cheddar cheese as well.
And that's it, very simple. You throw all those together,
you pop in the oven. Bam, you got this warm,
(04:42):
comforting meal, very little effort, and everybody's happy. So how
do you make I don't know the casserole? And I
can't wait to see look on your family's face when
they say what's for dinner and you say, I don't know,
and then you start making it. It's going to become
one of their favorites. I'll tell you this. So you
cook the potatoes. You start by boiling sliced potatoes until
(05:05):
they're tender, drain them and set aside. You know, sometimes
you can find frozen sliced potatoes as well. And then
if you just grab and stuff on the way home
from work or something like that, in the chilled section,
usually buy the eggs. And if you're not familiar where
the eggs are, the eggs are that big empty area
that used to have a product in it. AnyWho, usually
(05:28):
around there you can find pre cut potatoes, whether for
hash browns. They have slice, they have diced, all those things.
If you want to make it extra easy, so you
boil the sliced potatoes until they're tender. Then you drain them,
you set them aside. You mix the veggies, they could
be frozen. You mix them with the soup, the cream
(05:49):
of mushroom. You put that in a separate bowl. You
can bind the frozen vegetables and cream and mushroom soup
till everything's coated and brought together. Then you cook the
ground beef. You put it in a skillet, and again
from frozen as well. You brown your ground beef over
medium to high heat. Of course, you drain any excess
grease like you do anytime you're making your ground beef,
(06:09):
and then you season it to your tas you want
to kick it up a little bit. Maybe you have
a combination or prepared seasoning that you like. Do that,
but you definitely want your salt and pepper on there,
and then you layer in a dish. You get a
nine x thirteen inch baking dish. You spread the cooked
beef on the bottom there, and then you layer the
veggie soup mixture on top of that, followed by the
(06:31):
slices of the potatoes. You sprinkle with salt, with pepper
or any other seasoning you might want to put on
top of those potatoes, and then you top with shredded cheese.
To bake it, you pop it in a three fifty
oven for twenty five minutes until the cheese is all
melted and bobby and stringy and yummy, and that's it.
(06:55):
It's pretty great all by its a little lonesome, but
you can also make it to your own by adding extras.
So some people swear by adding crumbled bacon in the
b flayer, saying that makes a huge difference. Others have
swapped out fresh veggies for the frozen ones, or a
different kind of soup for a different flavor twist.
Speaker 1 (07:18):
But people seem.
Speaker 2 (07:19):
To love this, and it is all those ingredients that
I do as well. So the reviews people love. People
make it, you know, all the time, and then everybody
gets the joke and think, is it funny?
Speaker 1 (07:30):
Can we you know what's for dinner? I don't know. Yay,
I don't know.
Speaker 2 (07:33):
For dinner, And then everybody freezes with a jump in
the air like an old nineteen eighties sitcom at the
end credits wrong AnyWho. That's a little something coming back.
A breakfast recipe from Dwayne the Rock Johnson and his
personal chef.
Speaker 1 (07:51):
That looks very tasty to me, So stick around.
Speaker 3 (07:54):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (08:01):
Howdy, howdy, howdy. Welcome to the FOURK Report. I'm Neil Savadra.
Happy Saturday to you. We're together four three hours every Saturday,
two to five, kind of yucking it up over food
and beverages and just celebrating all of it. So one
thing we can all come together and say, hey, food
is great, working through whatever this crud cold thing is
(08:22):
going around.
Speaker 1 (08:23):
So sorry about my voice.
Speaker 2 (08:27):
It's a little beat up this week, but I'm happy
to be with you and a lot of great stuff.
I'm adding some more recipes to the show. I just
feel like I want to kind of get back to
some of the roots and focusing on cooking.
Speaker 1 (08:40):
I mean, there's a lot of stuff in the news
we're going to get to as well.
Speaker 2 (08:43):
But these are some things that I came across this week,
and one of them was how to make Dwayne the
Rock Johnson's banana pancakes. But the thing that stopped me
in my tracks because there's all kinds of banana pancakes,
is the amount of coconuts and the flavor of coconut
(09:03):
and the types of coconut that are in here.
Speaker 1 (09:06):
Why did that track me a little bit?
Speaker 2 (09:08):
Well, that's because my wife loves coconut. I have been
experimenting with her the past, I don't know, a couple
of weeks or so with different soups. So one of
them was a bundannut squash coconut curry soup that I've
made in the past that she likes a lot, and
(09:30):
then we tried it with pumpkin and up to the
coconut quotient of coconut cream. And we've been playing around,
so I know she loves coconut, and anything I find
with coconut, I think, oh, this might be something to
try with her. She's also she's also told me that
coconut shredded coconut is just the prettiest thing. It's just
(09:52):
the prettiest thing. And I said, okay, so.
Speaker 1 (09:54):
Let's find some.
Speaker 2 (09:55):
And now we have these banana pancakes from the viral
recipes are of course everywhere they come and go if
you deserve to have, you know, maybe a place in
your rotation. It's National Pancake Month all February. Yummy pancakes.
So let's talk about these celebrity pancake that The Rock
(10:17):
loves so much and the recipe that I think it
was twenty twenty two where this came out and went
viral and everybody was like, oh, I have to have it,
So let's talk about it again. The Rock and his
chef Jeanette Pooty Clark, they posted this video of their
famous pancakes.
Speaker 1 (10:37):
Everybody went nuts over it.
Speaker 2 (10:38):
Packed with flavor, topped with peanut butter and maple syrup
and it just sounds great. Now, if you haven't had
a trice chance to try them, I'm going to kind
of break them down for you. What makes these pancakes
different is the technique. Really, you've got a lot of
banana pancake recipes.
Speaker 1 (10:58):
Most call for the smashed.
Speaker 2 (11:00):
Bananas, very ripe bananas, just like what you'd use in
banana bread, right, a quick bread. So the Rocks recipe
wants you to keep the bananas either sliced or diced
and mix them into the battery once those chunks those
great and they don't need to be beat up and
super ripe. You want them to be ripe, but not
(11:22):
to where they're you know, black and yellow. And you
get those delicious little soft bits of banana in every
single bite, and that makes it stand out in just
a little bit different. Now, the standout features, like I said,
the coconut. These coconut These pancake coconut banana pancakes use
it in three different forms, So you've got shredded coconut,
(11:44):
coconut milk, and coconut water. So if you're a coconut fan,
you're gonna love these pancakes. Best part probably have most
of these ingredients, so let's break.
Speaker 1 (11:52):
Down the in ingredients.
Speaker 2 (11:55):
Two cups all purpose flour, three teaspoons making powder, not
baking soda, baking powder, three tablespoons cane sugar, half teaspoons
sea salt. Ten tablespoons unsweetened shredded coconut organic, preferably two
bananas medium sized, small diced. Two eggs if you can
(12:19):
find them or sell a kidney to get them. One
cup coconut water, one cup coconut milk, three quarters cup
whole milk, one teaspoon vanilla extract. We'll put all this
up on the website as well. Two tablespoons coconut oil melted,
two tablespoons unsalted butter melted, plus more butter for the griddle,
(12:43):
and all of that extra virgin olive oil as well,
if you want to put that on.
Speaker 1 (12:46):
The gorilla griddle.
Speaker 2 (12:48):
You sift the baking powder into and the flour into
a large bowl, add the sugar, the salt, shredded coconut,
then you mix lightly with a wooden spoon. In a
separate bowl, you lightly whisk the eggs, coconut water, coconut milk,
whole milk, vanilla extract, coconut oil and butter.
Speaker 1 (13:07):
Yum.
Speaker 2 (13:07):
Right, make a well in the center, you know, just
kind of push it so like a little volcano. In
the flour mixture. Pour in the milk mixture. Mix lightly
to combine, leaving batter clumpy. That should be the rule
that you should think about for all pancakes.
Speaker 1 (13:23):
By the way, you.
Speaker 2 (13:24):
Don't want them smooth, you want them a little plumpy.
Add bananas to the batter at this point, briefly stir
just to get them all folded in there. Don't over mix.
The lumps are fine, as I've said.
Speaker 1 (13:34):
And then a.
Speaker 2 (13:35):
Lightly oiled griddle two hundred and seventy five degrees or
frying pan on medium, and use a combination of spray
and butter for the best flavor. Ladle pour them on
just like you would using a cup size. Ladle you
want these kind of big, they're better that way, and
measure cup cup for the large cakes and quarter cup
(13:57):
if you want smaller ones. I prefer the bigger ones
with chunks like that in it. And cook on the
pancakes you got bubbles. You know how to cook pancakes
when they're brown and crisp and lovely. Two to three
minutes or so. You add more spray and butter if needed,
and then you you can put peanut butter on top
of them and a little bit of maple syrup and
Bob's your uncle.
Speaker 1 (14:17):
Good night, irene Am. I right, Holy smokes, that sounds awesome.
Speaker 2 (14:22):
Use good quality shed shredded coconut and good quality EIGHTP flour.
You don't want flower's been sitting there forever, So next
time you want some kind of tropical inspired coconut banana pancakes.
Speaker 1 (14:35):
There you go, all right, stick around.
Speaker 3 (14:37):
More to com You're listening to the Fork Report with
Nil Sevedra on demand from KFI a SI pad.
Speaker 2 (14:44):
Do you do another week? We come together and it
seems like the years go by so quickly. It seems
like we were just talking to my friend Elizabeth Borsting
about dine out Long Beach.
Speaker 1 (14:57):
God, it seems like it it was just the other day,
but it it's been a year.
Speaker 2 (15:01):
February eighteenth through the twenty eighth coming up here, you'll
have a restaurant and Cocktail Week of course, presented by
Runyon Gazette.
Speaker 1 (15:09):
Elizabeth, how are you, my friend?
Speaker 4 (15:11):
I'm doing good, Neil, thank you?
Speaker 2 (15:14):
So okay, let's break down. You're celebrating ten years, right.
Speaker 5 (15:20):
You're correct, I believe it or not.
Speaker 1 (15:22):
Yeah, congratulations, that's awesome. Thank you.
Speaker 2 (15:26):
Now the LBC has come into its own and there
was a lot you know, for a long time LA
had the focus only and then that's grown and continue
to move south with you know, Orange County and Long
Beach and Long Beach really has such a great food scene.
Why don't you break down a little bit about what
(15:48):
you love about the Long Beach the uniqueness of the
Long Beach food scene as we talk more about dine
out Long Beach.
Speaker 5 (15:57):
Yeah, Well, what I love about Long Beach, I mean
moved here to go to college, and I won't say when,
but it's been a while, but I love Long Beach
is you know, it's pockets of neighborhoods, right.
Speaker 4 (16:10):
So you have you know, you know, you have your.
Speaker 5 (16:13):
Seaside communities, Balma Shore, Naples. You have Bixby Knolls, which
is you know, north of the four or five super
charming cal Heights.
Speaker 4 (16:20):
You have you know, you know, foody.
Speaker 5 (16:24):
Neighborhoods like Cambodia Town, which is you know, just you know,
if you know, we have the largest population of Cambodians
outside of Cambodia. So, I mean you can imagine the
food which is down Anaheim Street and Long.
Speaker 4 (16:38):
Beach if you know it. So what I love about
Lundach is I mean it does have a diverse.
Speaker 5 (16:45):
Selection of restaurants and cuisines and price points. You know,
it's just it's it really has come into its own
in the last ten to fifteen years, and it's been wonderful.
Speaker 2 (16:58):
Yeah, they having those cultural pockets like that where groups
because that happens. Some people come from a country and
they have their deep love rightly so of their culture
and when other you know, family members, friends or whatever,
they say, hey, come here, it's great and we love
(17:20):
it here. They tend to move in similar areas and
we as people who are born here in the States,
get the benefit of people that bring their cultures and
the beauty of their cultures and the food. So Long Beach,
like you said, is kind of an eclectic place depending
on where you land. What are some of the restaurants.
(17:41):
Are there any new restaurants this year that you wanted
to highlight, because I know restaurants come and go.
Speaker 4 (17:48):
Yeah, they do.
Speaker 5 (17:49):
And you know, I was looking over the last ten
years like when we first started, and I want to
say close to probably forty percent have closed. You know,
it's you know, restaurants, it's been rough.
Speaker 4 (18:02):
It's been rough. You know, we had COVID.
Speaker 5 (18:05):
You know, if you're a steakhouse trying to make something,
take something out is not steak doesn't travel real well, right,
Nobody wants to pay one hundred bucks for a meal
and take it.
Speaker 4 (18:16):
Home in a siphone box. So you know, you had that.
Speaker 5 (18:19):
But you know, but when restaurants, you know, for whatever reason, closed,
you know, something pops up and takes its place. So
this year we have our you know, some of our
longtime restaurants that have been doing dine out Long Beach
since day one, like Naples Rib Company and Michael's on Naples,
Buana's Italian Restaurant downtown. But we also have some newer
(18:40):
restaurants this year. So one is Bar Becky. They have
a really top chef there. It's over by the airport,
great cocktail scene there, so we're very.
Speaker 4 (18:52):
Excited they opened.
Speaker 5 (18:54):
I want to stay in the last six months doing
really well. They're right next to a restaurant called the
nine oh eight and Georgia, so they're all participating in
dine out Long Beach, so you know, you can do
a progressive, progressive dinner if you want to start with
cocktails at one place, meal and then with dessert somewhere else.
Another restaurant is the Local Current, which is downtown as well.
Speaker 4 (19:17):
It's a new restaurant in the.
Speaker 5 (19:19):
Marriotte at Ocean and Pine. They're doing a breakfast, lunch
and dinner menu, so you know, pick your pick your
daypart and very reasonable. We also have the so it's
been getting a lot of attention. Is the Breaker's Hotel reopened?
Speaker 4 (19:39):
Oh yes, yes, so.
Speaker 5 (19:42):
I mean just they redid that from top to bottom.
That's got that has a great history. It's an iconic
landmark in Long Beach. Elizabeth Taylor and Nikki Hilton spent
their wedding night there in nineteen fifty because it was
his dad's hotel, but their restaurant, their Italian restaurants participated.
You know, it's you know, it's a shiny new toy
(20:03):
in town. So if anyone's thinking of dining there, I get.
Speaker 4 (20:07):
On it, make a reservation quickly.
Speaker 5 (20:09):
So those are a few of the new restaurants participating,
and again all different price points, all different cuisines, all
different experiences.
Speaker 2 (20:20):
Yeah, I hate to hear about places closing, and we've
heard all too much about that, and we continue to
get hit even here in Los Angeles with the fires
as well recently have caused problems because people aren't going
out to those areas unfortunately. But I do love hearing
when places open, you know, it gives hope that there's
(20:42):
new places for people to connect with and to you know,
fall in love with all over again in an area
that you know, I live in an area in Los
Angeles that has restaurant turnover and then has some landmark
places have been around for a while. So as far
as breaking down, you know what, we're almost up against
(21:04):
the clock here. I tell you what, Hang tight and
we'll come back. We'll talk some specifically about some of
the different restaurants, but also the charity aspect this year,
the dine Out Help Out and all of that. We'll
get into focusing on that and more as we talk
(21:24):
with Elizabeth Bosting about Dine Out, Long Beach Restaurant and
Cocktail Week February eighteenth through the twenty eighth coming up
next week, So getting on that. Presented by Grunion Gazette,
So stick around, we'll be back with more. You've been
listening to the Fork Report, you can always hear us
live on KFI AM six forty two to five pm
(21:47):
on Saturday and anytime on demand on the iHeartRadio app.
Speaker 1 (21:51):
How do you do?
Speaker 2 (21:52):
Little gravelly and deep voice? Today, as I'm working through
the crud. Handle had the crud this week.
Speaker 1 (21:59):
Who else?
Speaker 2 (22:00):
Oh yeah, Koono had the crowd the other week. We're
all going through it. My boy has been home and gosh,
I think Will Coleschrever's been out. Everybody's had a little
bit of this stuff going around. I'm sure it's hitting
your home as well. But thanks for hanging out today
where you're talking with my buddy Elizabeth Borstein about Dine
(22:20):
Out Long Beach celebrating ten Delicious years restaurant in Cocktail
Week February eighteenth through the twenty eighth coming up this week,
presented by Grunion Gazette. You can eat meat and repeat
going through the restaurants. It's a great list of restaurants,
which is exciting. But I also want to and we'll
(22:41):
get into that in a moment. I want to focus
on dine Out, help out on Monday, February twenty fourth.
What's that about.
Speaker 5 (22:49):
Yeah, So we always do during Dine Out Long Beach
a charity component and we call it Past the Plate.
So we've done it different variations. It looks different each year.
But this year, because of the wildfires, are nonprofit Partner
Restaurants Care, which is the nonprofit arm of the California
(23:10):
Restaurant Association. They have an LA Fire Fund and it's
for restaurants to help their own So any restaurant tours,
it's a great program. Any restaurant tours or employees that
work for restaurants affected by.
Speaker 4 (23:25):
The wildfires, whether they lost.
Speaker 5 (23:27):
The restaurant, lost their home, or displaced out of work, whatever,
that we are raising money for that group. Because Neil,
as you know, restaurants are always the first to donate
gift cards from school, off everything, donate food for a
charity event. So this one is helping their own get
back on their feet. You know, we lost some really
(23:49):
good restaurants with these wild buyers. But not only that,
there's people that you know, the restaurants closed for fire damage.
They don't have a job, but they still have their bills.
Soh On February twenty fifth. Most of the restaurants participating
in Dine Out Long Beach and you can go to
our website Dineoutlongbeach dot com.
Speaker 4 (24:07):
It's right on the landing page on who's giving back.
Everyone's giving you back a minimum of ten percent.
Speaker 5 (24:13):
Because restaurants are generous, many are giving back more. For
the restaurants closed on Monday, and that's Michael's on Naples
and Vino e Kutina, they are going to do it
on Tuesday because they're not open on Monday. Stella Autois
one of our sponsors, they'll be giving back as well.
(24:34):
So yeah, so it's a big effort for restaurants to help.
You know, their restaurant friends over in the Palisades and
you know Alta, Dina and Malibu.
Speaker 4 (24:46):
So restaurants helping restaurants.
Speaker 2 (24:49):
You will not find a more generous group of humans.
There's something, of course, it's the hospitality industry. But I'm
always blown away how much like chef busting their hump
every single day and then any time off they have
is always doing charity work.
Speaker 1 (25:07):
It blows my mind.
Speaker 5 (25:09):
Absolutely, and they you know a lot of people don't
realize this. You know, we have seen prices increase in restaurants,
but we've seen it increase in the grocery store, so
there's a correlation. But the margins are really small for restaurants,
and you know, but they're the first to raise their
hand when you know, if they're asked. I you know,
I've had to do it for my kids' school, for
different charities I'm involved with.
Speaker 4 (25:30):
I've never been turned down by a restaurant. You know,
they're always willing to help. So this time they're going
to help their own.
Speaker 5 (25:38):
But just to be cleared, they've also been helping along
the way too.
Speaker 4 (25:41):
A lot of these restaurants have already done benefits for.
Speaker 5 (25:44):
Oh yeah, yeah, yeah, for the American Red Class. This
one will go, like I said, to Restaurants Care all
the proceeds raised from that, and it's the nonprofit arm
of their California Restaurant Association.
Speaker 2 (25:58):
One thing that I want to point out is ease
of use for people who have not been to the website.
If you want to find out more, go to Dine
out Longbeach dot com. Dine Outlongbeach dot com really cool
the way it's set up. It's got a user interface
that's super simple. You can search the restaurants, or you
can search a neighborhood or a cuisine style that you like,
(26:22):
and it makes it very easy for you to kind
of say, you know what, I want to go out
and I want to check out Signal Hill or you know,
Heartwell Park or something, and you can put that in
there and it will tell you which restaurants that are
participating in Dine Out Long Beach this year are in
that area. So we have just a couple of minutes here, Elizabeth,
(26:45):
what are some things that you want to focus on?
Is I know you have cocktails tied into it this year.
How do what's the best way for people to participate
in Dine Out Long Beach.
Speaker 4 (26:57):
And, like you said, go to their website. You don't
have to.
Speaker 5 (26:59):
You know, certain restaurants, it's probably best if you make
a reservation just the nature, you know, like I said,
like the Breakers, it's the hot new kid in town,
so probably you were going to want to make a
reservation there. But you know, restaurant Week, restaurant cocktail Week,
you don't need any tickets or anything like that. You
(27:19):
just go to the restaurant ask for their Dine Out
Long Beach menu.
Speaker 4 (27:23):
You know, you don't have to also order off that menu.
Speaker 5 (27:25):
If you get there and you're like, you know what,
I like what they have on the regular menu, order that.
Speaker 2 (27:30):
You know.
Speaker 5 (27:30):
Really, it's a way to try a new restaurants, get
out of your comfort zone a little bit, try something new.
Support our restaurants. You know, we want them to stick around,
and you know, and the best way to kind of
find out what's going on is go to the website
and again you can search by cuisine, by neighborhood.
Speaker 4 (27:54):
You know, all the.
Speaker 5 (27:55):
Menus are posted on there, so you can see what
their dine out menu is. But again, if it's something
where you're like, well, I want to go to the restaurant,
but I'm not sure I want this particular menu, just
go and have the regular menu. You know, they're just
glad to have you in.
Speaker 1 (28:09):
Yeah, and supporting restaurants.
Speaker 2 (28:11):
I always say, don't complain to me when these things
go away, because they got.
Speaker 1 (28:16):
To support them.
Speaker 2 (28:17):
And the good thing is, you know what, if you
like Lucille's Smokehouse barbecue, which I do, and you want
to just take advantage and it's one of your favorites,
you want to just take advantage of a discount or
something that they're doing for dine Out Long Beach great,
but I also recommend going and saying, hey, you know what,
(28:38):
we've never ever been to Naples Rib Company or something.
Let's try that during this week and dine out Long
Beach so that we can try something new, a little
bit of both and maybe mix it up.
Speaker 1 (28:50):
Go out a couple of times during you know, the week,
and enjoy it ten days and now you're talking.
Speaker 2 (28:58):
That's the way to do it, all right, Dave, Dine
Out Longbeach dot com, Dine Out Longbeach dot com. It
is starting this coming week February eighteenth through the twenty eighth.
Meat Eat Repeat presented by Grunian Gazette, Dine Outlongbeach dot com. Elizabeth,
thanks so much. Good to talk to you.
Speaker 4 (29:17):
Always a pleasure to Neil, I'll talk to you soon.
Speaker 1 (29:18):
All right, my friend.
Speaker 3 (29:20):
You're listening to The Fork Report with Nil Savedra on
demand from kf I AM six forty
The Fork Report w Neil Saavedra News
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