September 6, 2025 • 28 mins
Chef Chris Binotto is cooking the AMAZING food we had! Chef Rico- Uncle Chico he was cooking a pitmaster, “Jedi of Tacos”. Rico is one of our premier chefs for the West Coast stores and known for his grill techniques, his fine dining flare and his tacos.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app.
Hey everybody, Neil Savedra here with the Fork Report and
my buddy Bill handles with me as we're broadcasting live
today from Wild Fork Foods here in Long Beach. Second
and pH you come out, say hello, Not only is
(00:23):
there you know giveaways today, I really want you to
try the samples. You got to know that it is
not hyperbolic conversation that we're having here. It's the real deal.
Wildfork Foods is something special, it is something different. You've
got quick meals here, you've got seafood, you've got high
end proteins and the ability through blast freezing to carry
(00:47):
more high end proteins than you can find anywhere else.
You can also have it delivered to you by the way,
and makes good gifts. I'll give out my address later,
but very wonderful and we're celebrating that today. Our buddy
Zelman's are out here giving samples as well, and they
are also giving they have a very special show never
(01:08):
done before, to celebrate Wildfork Foods one year anniversary. And
you can find them outside as well, where you'll get
five packs for the price of three, only available here today.
Speaker 2 (01:21):
And that's one year anniversary with us.
Speaker 1 (01:25):
What do you mean, zemas, I was saying that one
year anniversary of the Long Beach Wildfork Foods. Thank you, No,
it's all right, I've seen you missed stuff. Okay, your
name yep, coming back to the show on time, commercials,
that type of thing. We're here with Chef Pinoto. Now.
Chef and I have connected on social media for some time.
(01:45):
We've been talking about getting together. I'm very happy to
see you. Man. It's too long in the making. Things
move move fast. Uh and so this is very cool.
So what brings you here? What did you bring for
us today? And your connect with the wonderful people here
at wild.
Speaker 3 (02:01):
Four So I've been working with Wild Fork for a
little over a year now. Not only do I help
them do a lot of on site and off site
large events, but we also do a lot of collaborations
on private dinners as well as my own pop ups.
They have incredible products here, everything from Japanese a.
Speaker 1 (02:22):
Five wagon I know, Shire pork.
Speaker 3 (02:25):
I mean, these are things that are really hard to
get your hands on as an average consumer, I think, right, yeah,
So to be able to have one of these stores
in almost every city around here, on every corner is
pretty fantastic.
Speaker 1 (02:37):
And I think growing too, Yes, yes, absolutely, And.
Speaker 3 (02:40):
It's amazing for chefs and I think for at home cooks.
Speaker 1 (02:43):
And foodies like you know, it's an amazing place and
getting to know the folks that run it. And Marsha
over here, who's what? Marsha Green over here? Everybody? She
is one of those small, lovely people that you can't
say no to. Uh so you just kind of if
(03:05):
you see her number, you just go yes, just send
me the details. It'll be done. But I love that
people that care about what they do and care about
products I connect with. You are one of those as well.
You just connect with these things. What did you bring today?
This looks gorgeous, by the way, Thank you, thank you
so much.
Speaker 3 (03:24):
All right, So to start, we have a Argentinian shrimp
savice and there's a little tempera crunchies on top. There's usujuice,
tarashi spice, Japanese mayo. Shout scarlet chaib all that good stuff?
Something a little very strong, very strong. What's what's strong?
Speaker 1 (03:45):
Very that's a good that's very strong, very good. Yeah right,
you know. Strangely enough, Tempura Crispys was my nickname in prison.
So this is kind of a nice tribune. And and
what's in here again?
Speaker 3 (04:05):
So it's Japanese mao togarashi spice, use your juice, and
the temporal crunchies is just to give a little contrast
of texture. Right, I'm all about texture, and I think
one note wouldn't quite hit it.
Speaker 1 (04:17):
So that little thank you chef, thank you so much.
Speaker 2 (04:21):
What's Japanese mayo?
Speaker 1 (04:22):
Uh?
Speaker 3 (04:22):
It's q P mayo that now q P k E
w P I E or Okay, now I understand what
the hell is that? It's just the best man as
you're ever gonna have in your life, man, really, yes, yes, okay,
but it's made in Japan.
Speaker 1 (04:38):
Huh yeah, so interesting.
Speaker 3 (04:39):
Mayo is just mayo for thank you, Neil, Yeah, thank you.
Speaker 1 (04:44):
I didn't think it was that cryptic. But it's like
nobody does that with mustard. Hey you want some grainy musk?
Speaker 3 (04:55):
Yeah yeah, right now, nobody abbreviates mustard.
Speaker 1 (04:58):
And this dish here, so our.
Speaker 3 (05:01):
Other dish that is a dish that's more kind of
everything you can get here. In wild Forth, kind of
pre prepared, obviously jazzed up, but just put together properly.
So it's a coconut curry sauce that they have here
at the shop. We have a vegetable ponzu fried rice underneath.
And uh we smoked all the chicken from here, obviously,
(05:21):
but we smoked it outside on our big old smoker
out there there.
Speaker 2 (05:24):
And there's samples out there, by the way.
Speaker 1 (05:27):
This is special, this is great. It is actually very playful.
Speaker 2 (05:30):
It's fine.
Speaker 1 (05:30):
It's party on that rice. But the spices on there
are are pitch perfect in that little herbaceous pop with
the microgreens on top is lovely.
Speaker 3 (05:40):
Thank you herbaceous.
Speaker 2 (05:43):
Yeah, that's a good word. You know what.
Speaker 1 (05:48):
Feup mao is unctious.
Speaker 2 (05:53):
I like that.
Speaker 1 (05:55):
Come on, let's let's get some chef of fy. Let's
get all the chefers go here.
Speaker 4 (06:01):
I like it.
Speaker 3 (06:02):
We're got to handle u.
Speaker 1 (06:06):
No, wait, you can't. I'm on the air, my dear.
I would love to hear your question. But is it
going to be like, you know, how did are your wards?
Have they cleared up? And I'm gonna be like, wow,
I'm on the air, so we'll come back more as
we broadcast live. Uh from where are where? I'm looking around?
Where INMW. Yeah, No, I don't. We're in Wildfork, but
(06:27):
you know I've been to many. At second, I'm I'm
slowly becoming handled today a Wildfork food second in PCCh.
Come on out. You'll see all the tents outside. You'll
see them grilling. Come taste the magic that is wild
Fork and why we're so thrilled to be out here
celebrating their one year anniversary here in Long Beach. They're
(06:50):
popping up around you. If you can't get out here today,
get into your local Wildfork foods. They're doing a great job.
Chef Binoto's with us stick around.
Speaker 5 (06:58):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (07:05):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. For those of you who don't know, we
get together every Saturday for three hours. We shake off
the heaviness of the week, any news that's going on
and just celebrate food, the people that make it, the
culture's behind it, and we're celebrating today. I'm out here
with my buddy Bill Handle, who is kind of enough
(07:25):
to hang out today as we are at Wild Fork
Foods in Long Beach at Second and pH and we're
hanging out until five, like I said, and just celebrating
their one year anniversary in this location. Turn on your mic.
Speaker 6 (07:41):
Yeah, do you notice whenever you introduce me the roar
that comes up, the roar of crickets.
Speaker 1 (07:49):
Well, they're like, is he behind the guy in the
baseball ass? They probably never seen you. They love Bill Handle.
Come on.
Speaker 2 (08:00):
Listen, all right, checks in the mail.
Speaker 1 (08:03):
Hugged a lot as a child. I was loved show.
He needs it.
Speaker 2 (08:07):
Yeah, I was dropped on my head a lot, as
per you. Neil.
Speaker 1 (08:12):
That's my gas. I'm not a doctor. That's just my guess.
And we're sitting here with Chef uh Bnotto and you
know you were on the first season of Cutthroat Kitchen. Now,
not only has Alton been on the show, Alton Brown
been on the show many many times. We've created a
(08:32):
friendship over those years, and he's just it was I
thought it was a brilliant show and a really smart one.
What was that experience?
Speaker 3 (08:39):
Like? Well, so actually this was a reboot, if you will,
called Cutthroat Kitchen Knives Out. So for better or worse.
I didn't get to work with Alton. I actually worked
with Brian Malarkey. So Brian Mlarkey from Top Chef I
think waved like season five or something like that, so
(09:00):
I got the chance to work with him, which was awesome.
And this season I actually liked. You know, there wasn't
any uh put on lobster gloves and tie each other
together and hang you upside down by your feet and
make you cook food. You know, this was a little
bit more ground.
Speaker 1 (09:17):
To do that.
Speaker 7 (09:18):
I mean, I've done it, but you know, not in
front of a live audience, right, So this one was
a little bit more grounded, I think, a little bit
more for kind of chefy, real foodie people.
Speaker 3 (09:31):
And the cool kind of challenges they gave you were
things like, all right, you're at a camp site and
you don't have proper equipment, or you forgot your real meat,
here's luncheon meat and whatever, you know, or I think
one of the episodes was you're in a hotel room
and you have no real cooking equipment. Here's a coffee
pot and you know, and iron exactly who I mean,
(09:53):
I've made some amazing things out of coffee pots in
hotel rooms and I.
Speaker 1 (09:58):
Bring foil no joke to cook an iron yes, because
my you know, my son things. It's hilarious. He's eight,
so it's like, yeah, great thing, you make me a
girl cheese with the iron bed baby. Yeah, God, he
knows what he's doing.
Speaker 3 (10:11):
I love it. Well, you're teaching him to always be prepared, right,
it's a good boy scout and chef model.
Speaker 1 (10:16):
Right yeah, make yourself a snack. Yeah. And so connecting
with you're saying that you do private events and things
with Wild Fork Foods. What is one of your You know,
if if I said, right now, you've got five minutes
to go grab your favorite protein in here, where would
you get and don't I get it the the A five.
We're all going to go there. But but if you're
(10:39):
looking for something exotic or different, what are you going for?
Speaker 3 (10:42):
You know what? So they do have great lamb chanks
here as well, and a lot of cuts of lamb,
but I want to put some people on some game.
Speaker 2 (10:51):
I don't know.
Speaker 3 (10:52):
There's also some really good pre prepared items in there
that like, as a chef, I'm just like, hey, I
got to give it up to these guys. Obviously very
thoughtfully created and thoughtfully done, and things like you know,
parbak scallops and and muscles and and a little more
elevated than just muscles.
Speaker 1 (11:11):
Right.
Speaker 3 (11:11):
But it's like the dish you would have in a
Japanese restaurant may stuff on there.
Speaker 1 (11:16):
And you may want that, but you're not necessarily if
you're not a chef. Even if you are a chef,
you're not going to throw that out right because Handle,
you may not know this, but most chefs go home
at the end of a shift and have crackers and cheese.
Speaker 3 (11:26):
You can know that. I've heard that.
Speaker 2 (11:28):
I've heard that.
Speaker 3 (11:29):
You know what I'm gonna do.
Speaker 2 (11:30):
Uh, you're can excuse me for a moment.
Speaker 1 (11:32):
First of all, I'm gonna go pee and uh oh
do it in the bathroom, yeah.
Speaker 8 (11:35):
And I am.
Speaker 6 (11:36):
And then I'm gonna go outside and see what's going
on outside and outside.
Speaker 1 (11:40):
Yeah, make the round mark your territory. Do it by
the five.
Speaker 3 (11:46):
Yeah, please pee over by the smoker.
Speaker 2 (11:49):
All right, we see you in the next couple of segments.
Speaker 1 (11:53):
Will all right, mister Bill, Handle's gonna go out there,
go say hello, chef, thanks so much for coming on.
I really want to have you in this dude, you
sometime soon and we can talk shop. I would love
to at at length. This is fantastic. I love what
you said about the I believe that pre prepared stuff
like if you're gonna do maybe the protein yourself one
(12:13):
day and then get some great sides to go with
it and focus on that one thing. Yes, a really
good makes your life.
Speaker 2 (12:19):
A little easier.
Speaker 3 (12:20):
Right. You can make sure that steak is perfect or
that poor colin is perfect, and they got the rest
covered for you, and you.
Speaker 1 (12:26):
Can round out a meal without busting your chops. And
that's the thing I tell people about Thanksgiving or big
you know, focus on the big stuff, yeah, you know,
and then you know, round it out.
Speaker 3 (12:37):
Let the rest come together to order out.
Speaker 1 (12:42):
And nice to finally have a moment to shake you
in person, brother, but you in touch.
Speaker 3 (12:47):
Absolute pleasure.
Speaker 1 (12:49):
Chef Crispinotto, ladies and gentlemen. Hey, thanks guys. Bye, Chef
Lotto left guy. Uh, this guy's great and I'm looking
forward to chatting with him more. We're out here. Wild
Fork Foods in Long Beach come by celebrate their one
year anniversary. So many things were given away today. If
you follow me on social media on Instagram at Fork Reporter,
(13:11):
you know that I put a video up with my
phrase that pays, and if you say that to me,
then I will give you something from my magic bag
behind here while supplies last, and also get some food
samples and all these things. Come by and say hello.
Bill Handle's out here with us. His daughter Pamela's out
here as well as his wife. She was walking around
(13:32):
here somewhere, but I think someone had to change your diaper.
Pama can do that. Nothing more awkward than changing your
new moms diapers. All right, and then we're going to
back and introduce you to some wonderful winners as well,
So go no where.
Speaker 5 (13:50):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A six.
Speaker 1 (13:56):
Hey everybody, Neil Savadra here with the FOK Reporters. We're
broadcasting live from Wild Fork Foods in Long Beach, and
holy hell, what a big crowd today, man, it is.
We got people inside, we got people outside, but it
has just been overwhelming and you folks are just wonderful
to come out here on a nice, warm Saturday and
(14:19):
celebrate one year anniversary of Wild Fork Foods here at
Second in pH We just had a group of winners
for the wild Fork Grill Master contract, Camilla One, Rachel,
zach Nick, and Darius. They were all up here and
we applauded them. They're winners that were flown out and
(14:42):
for killing it and doing what they do best. And here,
why don't you put this on? Brother? And you brought
something here as well? And what's your name? We're working
fast and furious right now.
Speaker 8 (14:55):
So my name is Chefrico, but everyone calls me.
Speaker 1 (14:57):
Uncle Chico, Uncle Chico.
Speaker 8 (14:59):
Yeah, I just I've had that happen. Rico Chico rhymed
when I was a kid. But you know that's that
little barbecue stand. That guy that's sitting on the corner,
that's your uncle Chico. And Uncle Rico was a guy
from Napoleon Dynamite that through the all.
Speaker 2 (15:11):
Over the mountains.
Speaker 8 (15:12):
So Uncle Chico just stuck.
Speaker 1 (15:13):
So you know, Peel rhymes with Neil. No one calls
me Uncle Peel.
Speaker 8 (15:17):
Maybe give it a trial.
Speaker 1 (15:19):
Well we'll see by the end of the day. So
what are you doing out here celebrating the wild Fork today?
Speaker 8 (15:25):
So I've been lucky enough to have partnered up with
Wildfork for I think actually I did the Grand opening
of Long Beach about a year ago. You know, my
background is, I'm a backyard barbecuer. I'm a chef by trade,
but I love the barbecue. But I am a customer
here at wild Fork, and I started doing the local
samplings at my local wild Fork, and I was lucky
(15:47):
enough to just kind of branch out and now I
do a lot of work with Wild Fork. I love
their products and I just love the people. Look at
all these people here.
Speaker 1 (15:55):
You don't see anybody sad in a wild Fork. Yeah,
it is like a Mexican restaurant. I mean, go, it's
really not where you see sad people. I will tell
you this. The cool thing is and being out here
today and connecting with people is I will tell other
home cooks and people about wold Fork all the time
and they're like, oh, you know, maybe they've heard of it,
maybe they haven't, but just about everybody know with a grill.
(16:17):
When I mentioned, they're like, yeah, you know there's something
about having access to this many cuts at the ready. Yeah,
it really is.
Speaker 8 (16:25):
You come in here and it is literally Disneyland for
a foodie or a barcie or a chef. But not
only is it just for a chef, but you can
also do stuff, high end stuff. I make a lot
of the dinners that are really quick as a chef.
People think, oh, you just must make filet mignon every
day and chuffle butter. No. I go and I get
the meatballs that are in the frozen section, I warm
(16:47):
up some of the coconut curry sauce, and I've got
a dinner in five minutes. That every restaurant quality. Yeah, exactly.
Speaker 1 (16:52):
It's either cheese crackers or we talked about chicken nuggets
or something. You know, it's like you because you don't
have to you doing that all dyah exactly. My buddy
Bill Handle from a Morning's on KFI to sit next
to us as well. Yeah, I came here, so I
was just you just had some of his food. What
do you?
Speaker 2 (17:07):
Oh good god, it's amazing, chef.
Speaker 1 (17:09):
Why don't you break it down what's in front of us?
Speaker 8 (17:11):
So I kind of re hearred to as the taco Jedi.
My mom's from Chiuawa, Mexico, So it's just it's just
in my blood. So I love tacos. You know, I'm
going to give you tacos and tell you you're pretty.
But this one right here is a sonora and flower tortilla,
which sings to my soul because in northern Mexico, where
my family's from, this is from, we've smoked some pecanya
(17:31):
over some white oak, slice it thin, and then it's
got a summer corn salad on top of it, which
we call iskithays. Anything cut off the cob turns into eskeithys,
not Mexican street corn. We'd pickle some onions, and then
we've got some micro cilantro on top.
Speaker 6 (17:45):
Yeah, it's as good as it's literally as good as
it sounds. I was just out there where the samples are.
Let me tell you this is no bs. I mean
those samples.
Speaker 2 (17:55):
This is not Costco.
Speaker 6 (17:56):
Well, you got to go back five times, you know,
to get some there is. I mean, you eat here,
so come on buy and it's still gonna be here
for a while.
Speaker 1 (18:06):
And missus sampite at the birth of your children.
Speaker 2 (18:09):
That's true, that's absolutely true. And then Zelmans is here.
Speaker 6 (18:14):
I want to give a quick mention to Zelmends and
they're giving out free samples.
Speaker 2 (18:18):
It's out there.
Speaker 6 (18:19):
They have a booth and yes, your breath is horrible,
Yes you can use one and anyway, there's a special.
There's a special, like a show special just for that
they've never done before.
Speaker 1 (18:32):
It is just another reason to get out here to
Wildfork Foods in Long Beach at second in pc H,
you're shaking your zelements of Maroccas chef. When you mentioned
the Sonoran flower tortilla, imagine this one of the things
that you'll hear in you know, sometimes making pizza do
and like is window painting, you know, I see that
(18:54):
on the Sonoran tortilla.
Speaker 2 (18:56):
This is when you have.
Speaker 1 (18:57):
These spots where it gets thinner and that's the fat
in there that makes just such a great shoe and experience.
You know, where do you find your tortillas or are
these so these.
Speaker 8 (19:09):
Are great tortillas? Shout out to Northgate Market. Oh, make
friends with the guy who make sure tortillas. So I
have a good relationship with them and they are actually
making their own. They have one of the only machines
in Costa Mesa at the Mercado. They actually have fresh
flower masa that they run through a machine and when
they pull them off, they'll actually give you a sample
(19:30):
and put a little slub of butter like my Olaanita
used to do.
Speaker 1 (19:33):
Oh yeah, sometimes a little bit of salt down there.
Speaker 8 (19:35):
So that that's really for me. This is the quint essential.
This is true love. This is Mexican comfort for me,
and it reminds me of my Aualita, who came from
very meager means. But when she came from Mexico to us,
she didn't bring us toys, she didn't bring us money.
She made tortillas. We would take her to downtown Santana.
We'd buire all the ingredients to make flour tortilla.
Speaker 1 (19:58):
Yes, Santa Ana, I was explained to my white friends. Okay, well,
it's funny.
Speaker 8 (20:04):
It's like I get into these Mexican food and all
of a sudden, my Mexican heritage, I start rolling my rs.
But I'm just a surfer dude from Huntington Beach that
has a rich, you know, Mexican heritage. But when I cook,
that's where I fell in love with food. I was
around the table with my grandma, with my mom, and
that's what she gave that, she gave her soul. That's
how she shared her love is through food because she
(20:26):
didn't have anything else. So that's why I do what
I do now, and that's why I don't mind standing
out in the sun and making thousands of tacos for
all these wonderful wild work people, because I just love
to share and I love the smiles. I love people.
Everyone's in a good mood after they eat a taco.
Speaker 1 (20:39):
Is this one of the samples you're giving out?
Speaker 8 (20:40):
That's a sample?
Speaker 1 (20:43):
Holy crap, that's a sent Have you guys got this
yet that Yeah, I'm going to eat it off the
air because I'm not Bill Handle.
Speaker 6 (20:49):
But I told you that this is the samples. Here
are samples, and of course this is a no entrede.
Speaker 2 (20:56):
Yeah.
Speaker 6 (20:56):
And the quality of the food is I mean completely
in saying.
Speaker 2 (21:00):
Not that I don't love Costco.
Speaker 1 (21:02):
I get it.
Speaker 6 (21:02):
You have little dinosaur, you know, with the fried little
dinosaur with the chicken.
Speaker 2 (21:07):
That's not what this is.
Speaker 1 (21:08):
You gotta fight for it. And then they're looking at
you when you change your glass and your hat.
Speaker 6 (21:13):
I know it's horrible, and it's you know, I fight
all the you know it's in my Costco. I'm fighting
off the Korean ladies. Any Koreans in here, by the
way that I've offended.
Speaker 1 (21:21):
Or would they be offended? Because you live in an
area where there's grands.
Speaker 6 (21:25):
Oh, because I fight off them and they get in
the way and they throw me around.
Speaker 2 (21:29):
That's why you.
Speaker 1 (21:30):
Don't see color. You'd fight anybody getting between you and food.
Speaker 2 (21:33):
Yeah, but they get true. But you used to try it, Neil.
It's unbelievable.
Speaker 1 (21:39):
What a pleasure. How can people find you social media
anything like that?
Speaker 8 (21:43):
So on your Instagram, I'm under Uncle Chico's Barbecue, but
I'm also the head chef and kitchen manteger at the
Old Town Patio and Elsa Gundo. Oh yeah, so I'm
slinging tacos. We're slinging barbecue. We've just taken over a
couple of months ago. We really launched a new menu.
So if you're over close in else Agunda is right
over by Lax off of Elsagundo Boulevard on a Richmond downtown.
(22:04):
So it's a beautiful old saloon, tight bar. But it
goes back they called the Old Town Patio. It's been
there since nineteen eighty seven, right across from the Chevron refinery.
And you'll smell us because we're making brisket sandwiches. We're
making trying to how.
Speaker 6 (22:18):
About the oil, yeah, you know, you know the refinery
smell you know, just we're.
Speaker 8 (22:23):
Trying to offset. That's what we do, is we offset
the bad and uh, you know, we just masked the
kind of you know. And if you leave your wallet
and else a gunda, that's a famous song. You can too, Jeff, what.
Speaker 1 (22:35):
A pleasure, Thank you, Buck you, Thank you. All right,
Lady Jamal, We'll be back here at Wild Fork Foods
in Long Beach, so stick around or come on out
even better. Second, God, what a great crowd today. It's
second and p h. We'll see you here. You've been
listening to the Fork Report. You can always hear us
live on KFI AM six forty two to five pm
(22:57):
on Saturday and anytime on demand and on the iHeartRadio app.
What's the odd that Dave Quackenbush, for the singer for
the Vandals, walks by and shakes your hand in the
middle of a break there out here in the LBC.
There one of my all time favorite bands. Good guy,
and I'm happy to call those crazy guys friends. KFIM
(23:19):
six forty we're broadcasting live here in Long Beach today
at the Wild Fork Foods. Come by. We're at Second
and pH, Second and pH and man, there's great samples.
You got to come by and try the food. They
have fantastic food. The samples aren't even samples, so they're
(23:40):
full taco, they're full entrees that it was like three
ounces of meat in that taco.
Speaker 4 (23:44):
You would pay like twelve dollars for that at cheesecake Factory.
Speaker 1 (23:47):
So we're hanging out today. My buddy Bill Handle is
here and he's brought his lovely daughter Pamela today, who's
hanging with us. I've known her before, she was before
she was so and we're just out here chilling Bill Handle,
I'm messing with him and uh we're eating food, uh huh,
and Kayla's eating my Now go you can keep by the.
Speaker 2 (24:08):
Way to introduced Pamela. Pamela is the food eat in
our family. That's why she's up here. She went to
culinary school, she.
Speaker 6 (24:15):
Went to a baking school in France, and she uses
none of that. Actually, well, actually she does all the
cooking at home and she is let me tell you,
she's impressed, and she's impressed up.
Speaker 2 (24:30):
She cooks some really neat things.
Speaker 1 (24:32):
Oh she's fantastic. H And so you came and you ate, yes,
I did tell us. Well, other than the.
Speaker 4 (24:43):
Fact that I am a grad student and free food
is my jam. Yeah, thank you for touching my microphone.
Everything I've eaten so far has been amazing. The little sliders,
oh yeah right, I ate two of them, and I
shouldn't have because I'm more full than I want to be.
(25:05):
The coconut chicken curry absolutely phenomenal. The little cilantro on
top was perfect, and I'm about to stuff my face
with three different kinds of tacos.
Speaker 1 (25:16):
Those tacos were absolutely fantastic. And when you eat that meat,
you know, it's when we talk about frozen. I know
everybody thinks of a particular thing, but this blast freezing quickly,
freezing ten times faster than you can in your own freezer.
You can't tell that meat was special.
Speaker 3 (25:35):
Absolutely not.
Speaker 4 (25:36):
And there's actually a whole science behind it, and I
won't bore you with it, but you absolutely cannot tell
this meat was frozen. I think it was chicken in mine,
and it was perfectly cooked. It had this great crust
on the outside that just melted in your mouth and
it was phenomenal.
Speaker 1 (25:55):
Yeah, the food here is just absolutely spectacular.
Speaker 6 (25:59):
Yeah, you do have to cook it though, because I
was eating some of the frozen stuff and it's just
not good.
Speaker 1 (26:03):
It's not a portsicle. No, you do have to, Yeah,
you do have to, he's all I got brain freeze. No,
you have to cook it. But the fact that they've
got grills out here, You've got grill masters that are
cooking out here wanting you to sample the great food
that they have. Please come out. And if you can't
(26:23):
get out here today, we're obviously celebrating their one year
anniversary here in Long Beach, but they're popping up everywhere,
you know, and so you'll be able to find them
in your local areas. Go in, ask questions, and then
you're gonna be the coolest person on your block and
you can tell them have you tried Wildford Foods? And
they're like, no, I'll tell you what it is, and
(26:45):
they're gonna love you forever. It's just really, you cannot
have these, you know, over two hundred beef.
Speaker 6 (26:51):
Just to give you an idea, because I shop here
a lot, wait, even before we started doing spots for
a while fork, just to give an idea of how
much I like this place. Yeah, obviously I'm getting samples
for free like everybody else. I'm gonna spend three hundred
dollars this afternoon. Walk it out of here.
Speaker 2 (27:07):
With the food. Oh heck, yeah right.
Speaker 6 (27:08):
And it's not like they're giving me three hundred dollars
worth of food. They're not that nice.
Speaker 1 (27:14):
He's trying to pitch it right now, it's not gonna happen.
Speaker 2 (27:16):
They're a manager here. Three hundred dollars worth of food. Please.
Speaker 1 (27:20):
Oh it really and the value is really great. It
truly is a different experience. So come on out, Pamela.
Always good to see my dear.
Speaker 3 (27:28):
Thank you so much. It's great to see you.
Speaker 1 (27:30):
To get your professional insight, all right, and shout out
to how cool this is the Seal Beach Police Department
that came out and gave us a challenge coin. And
this is very cool, so very very cool. Thanks to everybody.
Got more to come, so go nowhere.
Speaker 5 (27:47):
You're listening to The Fork Report with Nil Savedra on
demand from kf I AM six forty
Hey, it's Neil Savedra. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app.
Hey everybody, Neil Savedra here with the Fork Report and
my buddy Bill handles with me as we're broadcasting live
today from Wild Fork Foods here in Long Beach. Second
and pH you come out, say hello, Not only is
(00:23):
there you know giveaways today, I really want you to
try the samples. You got to know that it is
not hyperbolic conversation that we're having here. It's the real deal.
Wildfork Foods is something special, it is something different. You've
got quick meals here, you've got seafood, you've got high
end proteins and the ability through blast freezing to carry
(00:47):
more high end proteins than you can find anywhere else.
You can also have it delivered to you by the way,
and makes good gifts. I'll give out my address later,
but very wonderful and we're celebrating that today. Our buddy
Zelman's are out here giving samples as well, and they
are also giving they have a very special show never
(01:08):
done before, to celebrate Wildfork Foods one year anniversary. And
you can find them outside as well, where you'll get
five packs for the price of three, only available here today.
Speaker 2 (01:21):
And that's one year anniversary with us.
Speaker 1 (01:25):
What do you mean, zemas, I was saying that one
year anniversary of the Long Beach Wildfork Foods. Thank you, No,
it's all right, I've seen you missed stuff. Okay, your
name yep, coming back to the show on time, commercials,
that type of thing. We're here with Chef Pinoto. Now.
Chef and I have connected on social media for some time.
(01:45):
We've been talking about getting together. I'm very happy to
see you. Man. It's too long in the making. Things
move move fast. Uh and so this is very cool.
So what brings you here? What did you bring for
us today? And your connect with the wonderful people here
at wild.
Speaker 3 (02:01):
Four So I've been working with Wild Fork for a
little over a year now. Not only do I help
them do a lot of on site and off site
large events, but we also do a lot of collaborations
on private dinners as well as my own pop ups.
They have incredible products here, everything from Japanese a.
Speaker 1 (02:22):
Five wagon I know, Shire pork.
Speaker 3 (02:25):
I mean, these are things that are really hard to
get your hands on as an average consumer, I think, right, yeah,
So to be able to have one of these stores
in almost every city around here, on every corner is
pretty fantastic.
Speaker 1 (02:37):
And I think growing too, Yes, yes, absolutely, And.
Speaker 3 (02:40):
It's amazing for chefs and I think for at home cooks.
Speaker 1 (02:43):
And foodies like you know, it's an amazing place and
getting to know the folks that run it. And Marsha
over here, who's what? Marsha Green over here? Everybody? She
is one of those small, lovely people that you can't
say no to. Uh so you just kind of if
(03:05):
you see her number, you just go yes, just send
me the details. It'll be done. But I love that
people that care about what they do and care about
products I connect with. You are one of those as well.
You just connect with these things. What did you bring today?
This looks gorgeous, by the way, Thank you, thank you
so much.
Speaker 3 (03:24):
All right, So to start, we have a Argentinian shrimp
savice and there's a little tempera crunchies on top. There's usujuice,
tarashi spice, Japanese mayo. Shout scarlet chaib all that good stuff?
Something a little very strong, very strong. What's what's strong?
Speaker 1 (03:45):
Very that's a good that's very strong, very good. Yeah right,
you know. Strangely enough, Tempura Crispys was my nickname in prison.
So this is kind of a nice tribune. And and
what's in here again?
Speaker 3 (04:05):
So it's Japanese mao togarashi spice, use your juice, and
the temporal crunchies is just to give a little contrast
of texture. Right, I'm all about texture, and I think
one note wouldn't quite hit it.
Speaker 1 (04:17):
So that little thank you chef, thank you so much.
Speaker 2 (04:21):
What's Japanese mayo?
Speaker 1 (04:22):
Uh?
Speaker 3 (04:22):
It's q P mayo that now q P k E
w P I E or Okay, now I understand what
the hell is that? It's just the best man as
you're ever gonna have in your life, man, really, yes, yes, okay,
but it's made in Japan.
Speaker 1 (04:38):
Huh yeah, so interesting.
Speaker 3 (04:39):
Mayo is just mayo for thank you, Neil, Yeah, thank you.
Speaker 1 (04:44):
I didn't think it was that cryptic. But it's like
nobody does that with mustard. Hey you want some grainy musk?
Speaker 3 (04:55):
Yeah yeah, right now, nobody abbreviates mustard.
Speaker 1 (04:58):
And this dish here, so our.
Speaker 3 (05:01):
Other dish that is a dish that's more kind of
everything you can get here. In wild Forth, kind of
pre prepared, obviously jazzed up, but just put together properly.
So it's a coconut curry sauce that they have here
at the shop. We have a vegetable ponzu fried rice underneath.
And uh we smoked all the chicken from here, obviously,
(05:21):
but we smoked it outside on our big old smoker
out there there.
Speaker 2 (05:24):
And there's samples out there, by the way.
Speaker 1 (05:27):
This is special, this is great. It is actually very playful.
Speaker 2 (05:30):
It's fine.
Speaker 1 (05:30):
It's party on that rice. But the spices on there
are are pitch perfect in that little herbaceous pop with
the microgreens on top is lovely.
Speaker 3 (05:40):
Thank you herbaceous.
Speaker 2 (05:43):
Yeah, that's a good word. You know what.
Speaker 1 (05:48):
Feup mao is unctious.
Speaker 2 (05:53):
I like that.
Speaker 1 (05:55):
Come on, let's let's get some chef of fy. Let's
get all the chefers go here.
Speaker 4 (06:01):
I like it.
Speaker 3 (06:02):
We're got to handle u.
Speaker 1 (06:06):
No, wait, you can't. I'm on the air, my dear.
I would love to hear your question. But is it
going to be like, you know, how did are your wards?
Have they cleared up? And I'm gonna be like, wow,
I'm on the air, so we'll come back more as
we broadcast live. Uh from where are where? I'm looking around?
Where INMW. Yeah, No, I don't. We're in Wildfork, but
(06:27):
you know I've been to many. At second, I'm I'm
slowly becoming handled today a Wildfork food second in PCCh.
Come on out. You'll see all the tents outside. You'll
see them grilling. Come taste the magic that is wild
Fork and why we're so thrilled to be out here
celebrating their one year anniversary here in Long Beach. They're
(06:50):
popping up around you. If you can't get out here today,
get into your local Wildfork foods. They're doing a great job.
Chef Binoto's with us stick around.
Speaker 5 (06:58):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (07:05):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. For those of you who don't know, we
get together every Saturday for three hours. We shake off
the heaviness of the week, any news that's going on
and just celebrate food, the people that make it, the
culture's behind it, and we're celebrating today. I'm out here
with my buddy Bill Handle, who is kind of enough
(07:25):
to hang out today as we are at Wild Fork
Foods in Long Beach at Second and pH and we're
hanging out until five, like I said, and just celebrating
their one year anniversary in this location. Turn on your mic.
Speaker 6 (07:41):
Yeah, do you notice whenever you introduce me the roar
that comes up, the roar of crickets.
Speaker 1 (07:49):
Well, they're like, is he behind the guy in the
baseball ass? They probably never seen you. They love Bill Handle.
Come on.
Speaker 2 (08:00):
Listen, all right, checks in the mail.
Speaker 1 (08:03):
Hugged a lot as a child. I was loved show.
He needs it.
Speaker 2 (08:07):
Yeah, I was dropped on my head a lot, as
per you. Neil.
Speaker 1 (08:12):
That's my gas. I'm not a doctor. That's just my guess.
And we're sitting here with Chef uh Bnotto and you
know you were on the first season of Cutthroat Kitchen. Now,
not only has Alton been on the show, Alton Brown
been on the show many many times. We've created a
(08:32):
friendship over those years, and he's just it was I
thought it was a brilliant show and a really smart one.
What was that experience?
Speaker 3 (08:39):
Like? Well, so actually this was a reboot, if you will,
called Cutthroat Kitchen Knives Out. So for better or worse.
I didn't get to work with Alton. I actually worked
with Brian Malarkey. So Brian Mlarkey from Top Chef I
think waved like season five or something like that, so
(09:00):
I got the chance to work with him, which was awesome.
And this season I actually liked. You know, there wasn't
any uh put on lobster gloves and tie each other
together and hang you upside down by your feet and
make you cook food. You know, this was a little
bit more ground.
Speaker 1 (09:17):
To do that.
Speaker 7 (09:18):
I mean, I've done it, but you know, not in
front of a live audience, right, So this one was
a little bit more grounded, I think, a little bit
more for kind of chefy, real foodie people.
Speaker 3 (09:31):
And the cool kind of challenges they gave you were
things like, all right, you're at a camp site and
you don't have proper equipment, or you forgot your real meat,
here's luncheon meat and whatever, you know, or I think
one of the episodes was you're in a hotel room
and you have no real cooking equipment. Here's a coffee
pot and you know, and iron exactly who I mean,
(09:53):
I've made some amazing things out of coffee pots in
hotel rooms and I.
Speaker 1 (09:58):
Bring foil no joke to cook an iron yes, because
my you know, my son things. It's hilarious. He's eight,
so it's like, yeah, great thing, you make me a
girl cheese with the iron bed baby. Yeah, God, he
knows what he's doing.
Speaker 3 (10:11):
I love it. Well, you're teaching him to always be prepared, right,
it's a good boy scout and chef model.
Speaker 1 (10:16):
Right yeah, make yourself a snack. Yeah. And so connecting
with you're saying that you do private events and things
with Wild Fork Foods. What is one of your You know,
if if I said, right now, you've got five minutes
to go grab your favorite protein in here, where would
you get and don't I get it the the A five.
We're all going to go there. But but if you're
(10:39):
looking for something exotic or different, what are you going for?
Speaker 3 (10:42):
You know what? So they do have great lamb chanks
here as well, and a lot of cuts of lamb,
but I want to put some people on some game.
Speaker 2 (10:51):
I don't know.
Speaker 3 (10:52):
There's also some really good pre prepared items in there
that like, as a chef, I'm just like, hey, I
got to give it up to these guys. Obviously very
thoughtfully created and thoughtfully done, and things like you know,
parbak scallops and and muscles and and a little more
elevated than just muscles.
Speaker 1 (11:11):
Right.
Speaker 3 (11:11):
But it's like the dish you would have in a
Japanese restaurant may stuff on there.
Speaker 1 (11:16):
And you may want that, but you're not necessarily if
you're not a chef. Even if you are a chef,
you're not going to throw that out right because Handle,
you may not know this, but most chefs go home
at the end of a shift and have crackers and cheese.
Speaker 3 (11:26):
You can know that. I've heard that.
Speaker 2 (11:28):
I've heard that.
Speaker 3 (11:29):
You know what I'm gonna do.
Speaker 2 (11:30):
Uh, you're can excuse me for a moment.
Speaker 1 (11:32):
First of all, I'm gonna go pee and uh oh
do it in the bathroom, yeah.
Speaker 8 (11:35):
And I am.
Speaker 6 (11:36):
And then I'm gonna go outside and see what's going
on outside and outside.
Speaker 1 (11:40):
Yeah, make the round mark your territory. Do it by
the five.
Speaker 3 (11:46):
Yeah, please pee over by the smoker.
Speaker 2 (11:49):
All right, we see you in the next couple of segments.
Speaker 1 (11:53):
Will all right, mister Bill, Handle's gonna go out there,
go say hello, chef, thanks so much for coming on.
I really want to have you in this dude, you
sometime soon and we can talk shop. I would love
to at at length. This is fantastic. I love what
you said about the I believe that pre prepared stuff
like if you're gonna do maybe the protein yourself one
(12:13):
day and then get some great sides to go with
it and focus on that one thing. Yes, a really
good makes your life.
Speaker 2 (12:19):
A little easier.
Speaker 3 (12:20):
Right. You can make sure that steak is perfect or
that poor colin is perfect, and they got the rest
covered for you, and you.
Speaker 1 (12:26):
Can round out a meal without busting your chops. And
that's the thing I tell people about Thanksgiving or big
you know, focus on the big stuff, yeah, you know,
and then you know, round it out.
Speaker 3 (12:37):
Let the rest come together to order out.
Speaker 1 (12:42):
And nice to finally have a moment to shake you
in person, brother, but you in touch.
Speaker 3 (12:47):
Absolute pleasure.
Speaker 1 (12:49):
Chef Crispinotto, ladies and gentlemen. Hey, thanks guys. Bye, Chef
Lotto left guy. Uh, this guy's great and I'm looking
forward to chatting with him more. We're out here. Wild
Fork Foods in Long Beach come by celebrate their one
year anniversary. So many things were given away today. If
you follow me on social media on Instagram at Fork Reporter,
(13:11):
you know that I put a video up with my
phrase that pays, and if you say that to me,
then I will give you something from my magic bag
behind here while supplies last, and also get some food
samples and all these things. Come by and say hello.
Bill Handle's out here with us. His daughter Pamela's out
here as well as his wife. She was walking around
(13:32):
here somewhere, but I think someone had to change your diaper.
Pama can do that. Nothing more awkward than changing your
new moms diapers. All right, and then we're going to
back and introduce you to some wonderful winners as well,
So go no where.
Speaker 5 (13:50):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A six.
Speaker 1 (13:56):
Hey everybody, Neil Savadra here with the FOK Reporters. We're
broadcasting live from Wild Fork Foods in Long Beach, and
holy hell, what a big crowd today, man, it is.
We got people inside, we got people outside, but it
has just been overwhelming and you folks are just wonderful
to come out here on a nice, warm Saturday and
(14:19):
celebrate one year anniversary of Wild Fork Foods here at
Second in pH We just had a group of winners
for the wild Fork Grill Master contract, Camilla One, Rachel,
zach Nick, and Darius. They were all up here and
we applauded them. They're winners that were flown out and
(14:42):
for killing it and doing what they do best. And here,
why don't you put this on? Brother? And you brought
something here as well? And what's your name? We're working
fast and furious right now.
Speaker 8 (14:55):
So my name is Chefrico, but everyone calls me.
Speaker 1 (14:57):
Uncle Chico, Uncle Chico.
Speaker 8 (14:59):
Yeah, I just I've had that happen. Rico Chico rhymed
when I was a kid. But you know that's that
little barbecue stand. That guy that's sitting on the corner,
that's your uncle Chico. And Uncle Rico was a guy
from Napoleon Dynamite that through the all.
Speaker 2 (15:11):
Over the mountains.
Speaker 8 (15:12):
So Uncle Chico just stuck.
Speaker 1 (15:13):
So you know, Peel rhymes with Neil. No one calls
me Uncle Peel.
Speaker 8 (15:17):
Maybe give it a trial.
Speaker 1 (15:19):
Well we'll see by the end of the day. So
what are you doing out here celebrating the wild Fork today?
Speaker 8 (15:25):
So I've been lucky enough to have partnered up with
Wildfork for I think actually I did the Grand opening
of Long Beach about a year ago. You know, my
background is, I'm a backyard barbecuer. I'm a chef by trade,
but I love the barbecue. But I am a customer
here at wild Fork, and I started doing the local
samplings at my local wild Fork, and I was lucky
(15:47):
enough to just kind of branch out and now I
do a lot of work with Wild Fork. I love
their products and I just love the people. Look at
all these people here.
Speaker 1 (15:55):
You don't see anybody sad in a wild Fork. Yeah,
it is like a Mexican restaurant. I mean, go, it's
really not where you see sad people. I will tell
you this. The cool thing is and being out here
today and connecting with people is I will tell other
home cooks and people about wold Fork all the time
and they're like, oh, you know, maybe they've heard of it,
maybe they haven't, but just about everybody know with a grill.
(16:17):
When I mentioned, they're like, yeah, you know there's something
about having access to this many cuts at the ready. Yeah,
it really is.
Speaker 8 (16:25):
You come in here and it is literally Disneyland for
a foodie or a barcie or a chef. But not
only is it just for a chef, but you can
also do stuff, high end stuff. I make a lot
of the dinners that are really quick as a chef.
People think, oh, you just must make filet mignon every
day and chuffle butter. No. I go and I get
the meatballs that are in the frozen section, I warm
(16:47):
up some of the coconut curry sauce, and I've got
a dinner in five minutes. That every restaurant quality. Yeah, exactly.
Speaker 1 (16:52):
It's either cheese crackers or we talked about chicken nuggets
or something. You know, it's like you because you don't
have to you doing that all dyah exactly. My buddy
Bill Handle from a Morning's on KFI to sit next
to us as well. Yeah, I came here, so I
was just you just had some of his food. What
do you?
Speaker 2 (17:07):
Oh good god, it's amazing, chef.
Speaker 1 (17:09):
Why don't you break it down what's in front of us?
Speaker 8 (17:11):
So I kind of re hearred to as the taco Jedi.
My mom's from Chiuawa, Mexico, So it's just it's just
in my blood. So I love tacos. You know, I'm
going to give you tacos and tell you you're pretty.
But this one right here is a sonora and flower tortilla,
which sings to my soul because in northern Mexico, where
my family's from, this is from, we've smoked some pecanya
(17:31):
over some white oak, slice it thin, and then it's
got a summer corn salad on top of it, which
we call iskithays. Anything cut off the cob turns into eskeithys,
not Mexican street corn. We'd pickle some onions, and then
we've got some micro cilantro on top.
Speaker 6 (17:45):
Yeah, it's as good as it's literally as good as
it sounds. I was just out there where the samples are.
Let me tell you this is no bs. I mean
those samples.
Speaker 2 (17:55):
This is not Costco.
Speaker 6 (17:56):
Well, you got to go back five times, you know,
to get some there is. I mean, you eat here,
so come on buy and it's still gonna be here
for a while.
Speaker 1 (18:06):
And missus sampite at the birth of your children.
Speaker 2 (18:09):
That's true, that's absolutely true. And then Zelmans is here.
Speaker 6 (18:14):
I want to give a quick mention to Zelmends and
they're giving out free samples.
Speaker 2 (18:18):
It's out there.
Speaker 6 (18:19):
They have a booth and yes, your breath is horrible,
Yes you can use one and anyway, there's a special.
There's a special, like a show special just for that
they've never done before.
Speaker 1 (18:32):
It is just another reason to get out here to
Wildfork Foods in Long Beach at second in pc H,
you're shaking your zelements of Maroccas chef. When you mentioned
the Sonoran flower tortilla, imagine this one of the things
that you'll hear in you know, sometimes making pizza do
and like is window painting, you know, I see that
(18:54):
on the Sonoran tortilla.
Speaker 2 (18:56):
This is when you have.
Speaker 1 (18:57):
These spots where it gets thinner and that's the fat
in there that makes just such a great shoe and experience.
You know, where do you find your tortillas or are
these so these.
Speaker 8 (19:09):
Are great tortillas? Shout out to Northgate Market. Oh, make
friends with the guy who make sure tortillas. So I
have a good relationship with them and they are actually
making their own. They have one of the only machines
in Costa Mesa at the Mercado. They actually have fresh
flower masa that they run through a machine and when
they pull them off, they'll actually give you a sample
(19:30):
and put a little slub of butter like my Olaanita
used to do.
Speaker 1 (19:33):
Oh yeah, sometimes a little bit of salt down there.
Speaker 8 (19:35):
So that that's really for me. This is the quint essential.
This is true love. This is Mexican comfort for me,
and it reminds me of my Aualita, who came from
very meager means. But when she came from Mexico to us,
she didn't bring us toys, she didn't bring us money.
She made tortillas. We would take her to downtown Santana.
We'd buire all the ingredients to make flour tortilla.
Speaker 1 (19:58):
Yes, Santa Ana, I was explained to my white friends. Okay, well,
it's funny.
Speaker 8 (20:04):
It's like I get into these Mexican food and all
of a sudden, my Mexican heritage, I start rolling my rs.
But I'm just a surfer dude from Huntington Beach that
has a rich, you know, Mexican heritage. But when I cook,
that's where I fell in love with food. I was
around the table with my grandma, with my mom, and
that's what she gave that, she gave her soul. That's
how she shared her love is through food because she
(20:26):
didn't have anything else. So that's why I do what
I do now, and that's why I don't mind standing
out in the sun and making thousands of tacos for
all these wonderful wild work people, because I just love
to share and I love the smiles. I love people.
Everyone's in a good mood after they eat a taco.
Speaker 1 (20:39):
Is this one of the samples you're giving out?
Speaker 8 (20:40):
That's a sample?
Speaker 1 (20:43):
Holy crap, that's a sent Have you guys got this
yet that Yeah, I'm going to eat it off the
air because I'm not Bill Handle.
Speaker 6 (20:49):
But I told you that this is the samples. Here
are samples, and of course this is a no entrede.
Speaker 2 (20:56):
Yeah.
Speaker 6 (20:56):
And the quality of the food is I mean completely
in saying.
Speaker 2 (21:00):
Not that I don't love Costco.
Speaker 1 (21:02):
I get it.
Speaker 6 (21:02):
You have little dinosaur, you know, with the fried little
dinosaur with the chicken.
Speaker 2 (21:07):
That's not what this is.
Speaker 1 (21:08):
You gotta fight for it. And then they're looking at
you when you change your glass and your hat.
Speaker 6 (21:13):
I know it's horrible, and it's you know, I fight
all the you know it's in my Costco. I'm fighting
off the Korean ladies. Any Koreans in here, by the
way that I've offended.
Speaker 1 (21:21):
Or would they be offended? Because you live in an
area where there's grands.
Speaker 6 (21:25):
Oh, because I fight off them and they get in
the way and they throw me around.
Speaker 2 (21:29):
That's why you.
Speaker 1 (21:30):
Don't see color. You'd fight anybody getting between you and food.
Speaker 2 (21:33):
Yeah, but they get true. But you used to try it, Neil.
It's unbelievable.
Speaker 1 (21:39):
What a pleasure. How can people find you social media
anything like that?
Speaker 8 (21:43):
So on your Instagram, I'm under Uncle Chico's Barbecue, but
I'm also the head chef and kitchen manteger at the
Old Town Patio and Elsa Gundo. Oh yeah, so I'm
slinging tacos. We're slinging barbecue. We've just taken over a
couple of months ago. We really launched a new menu.
So if you're over close in else Agunda is right
over by Lax off of Elsagundo Boulevard on a Richmond downtown.
(22:04):
So it's a beautiful old saloon, tight bar. But it
goes back they called the Old Town Patio. It's been
there since nineteen eighty seven, right across from the Chevron refinery.
And you'll smell us because we're making brisket sandwiches. We're
making trying to how.
Speaker 6 (22:18):
About the oil, yeah, you know, you know the refinery
smell you know, just we're.
Speaker 8 (22:23):
Trying to offset. That's what we do, is we offset
the bad and uh, you know, we just masked the
kind of you know. And if you leave your wallet
and else a gunda, that's a famous song. You can too, Jeff, what.
Speaker 1 (22:35):
A pleasure, Thank you, Buck you, Thank you. All right,
Lady Jamal, We'll be back here at Wild Fork Foods
in Long Beach, so stick around or come on out
even better. Second, God, what a great crowd today. It's
second and p h. We'll see you here. You've been
listening to the Fork Report. You can always hear us
live on KFI AM six forty two to five pm
(22:57):
on Saturday and anytime on demand and on the iHeartRadio app.
What's the odd that Dave Quackenbush, for the singer for
the Vandals, walks by and shakes your hand in the
middle of a break there out here in the LBC.
There one of my all time favorite bands. Good guy,
and I'm happy to call those crazy guys friends. KFIM
(23:19):
six forty we're broadcasting live here in Long Beach today
at the Wild Fork Foods. Come by. We're at Second
and pH, Second and pH and man, there's great samples.
You got to come by and try the food. They
have fantastic food. The samples aren't even samples, so they're
(23:40):
full taco, they're full entrees that it was like three
ounces of meat in that taco.
Speaker 4 (23:44):
You would pay like twelve dollars for that at cheesecake Factory.
Speaker 1 (23:47):
So we're hanging out today. My buddy Bill Handle is
here and he's brought his lovely daughter Pamela today, who's
hanging with us. I've known her before, she was before
she was so and we're just out here chilling Bill Handle,
I'm messing with him and uh we're eating food, uh huh,
and Kayla's eating my Now go you can keep by the.
Speaker 2 (24:08):
Way to introduced Pamela. Pamela is the food eat in
our family. That's why she's up here. She went to
culinary school, she.
Speaker 6 (24:15):
Went to a baking school in France, and she uses
none of that. Actually, well, actually she does all the
cooking at home and she is let me tell you,
she's impressed, and she's impressed up.
Speaker 2 (24:30):
She cooks some really neat things.
Speaker 1 (24:32):
Oh she's fantastic. H And so you came and you ate, yes,
I did tell us. Well, other than the.
Speaker 4 (24:43):
Fact that I am a grad student and free food
is my jam. Yeah, thank you for touching my microphone.
Everything I've eaten so far has been amazing. The little sliders,
oh yeah right, I ate two of them, and I
shouldn't have because I'm more full than I want to be.
(25:05):
The coconut chicken curry absolutely phenomenal. The little cilantro on
top was perfect, and I'm about to stuff my face
with three different kinds of tacos.
Speaker 1 (25:16):
Those tacos were absolutely fantastic. And when you eat that meat,
you know, it's when we talk about frozen. I know
everybody thinks of a particular thing, but this blast freezing quickly,
freezing ten times faster than you can in your own freezer.
You can't tell that meat was special.
Speaker 3 (25:35):
Absolutely not.
Speaker 4 (25:36):
And there's actually a whole science behind it, and I
won't bore you with it, but you absolutely cannot tell
this meat was frozen. I think it was chicken in mine,
and it was perfectly cooked. It had this great crust
on the outside that just melted in your mouth and
it was phenomenal.
Speaker 1 (25:55):
Yeah, the food here is just absolutely spectacular.
Speaker 6 (25:59):
Yeah, you do have to cook it though, because I
was eating some of the frozen stuff and it's just
not good.
Speaker 1 (26:03):
It's not a portsicle. No, you do have to, Yeah,
you do have to, he's all I got brain freeze. No,
you have to cook it. But the fact that they've
got grills out here, You've got grill masters that are
cooking out here wanting you to sample the great food
that they have. Please come out. And if you can't
(26:23):
get out here today, we're obviously celebrating their one year
anniversary here in Long Beach, but they're popping up everywhere,
you know, and so you'll be able to find them
in your local areas. Go in, ask questions, and then
you're gonna be the coolest person on your block and
you can tell them have you tried Wildford Foods? And
they're like, no, I'll tell you what it is, and
(26:45):
they're gonna love you forever. It's just really, you cannot
have these, you know, over two hundred beef.
Speaker 6 (26:51):
Just to give you an idea, because I shop here
a lot, wait, even before we started doing spots for
a while fork, just to give an idea of how
much I like this place. Yeah, obviously I'm getting samples
for free like everybody else. I'm gonna spend three hundred
dollars this afternoon. Walk it out of here.
Speaker 2 (27:07):
With the food. Oh heck, yeah right.
Speaker 6 (27:08):
And it's not like they're giving me three hundred dollars
worth of food. They're not that nice.
Speaker 1 (27:14):
He's trying to pitch it right now, it's not gonna happen.
Speaker 2 (27:16):
They're a manager here. Three hundred dollars worth of food. Please.
Speaker 1 (27:20):
Oh it really and the value is really great. It
truly is a different experience. So come on out, Pamela.
Always good to see my dear.
Speaker 3 (27:28):
Thank you so much. It's great to see you.
Speaker 1 (27:30):
To get your professional insight, all right, and shout out
to how cool this is the Seal Beach Police Department
that came out and gave us a challenge coin. And
this is very cool, so very very cool. Thanks to everybody.
Got more to come, so go nowhere.
Speaker 5 (27:47):
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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