Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. This is not gonna
work because I could talk to Bob and I forget
what I'm doing for a living. Sorry, k if I
am six forty Live Everywhere, the iHeartRadio app celebrating bretting
Bob Gerr his new documentary Bob Gerr Living by Design, Legendary,
(00:26):
Legendary Imagineer with Disney and Beyond. Uh So, we're celebrating
him by doing the entire show with him today. We
also have the folks from Joselito's. I pronounce it weird, but.
Speaker 1 (00:40):
Okay, it just feels like it doesn't feel right in
my mouth.
Speaker 2 (00:42):
Maybe tomorrow and Jose are with us. We're looking at
their gorgeous food. We're gonna be tasting some. So you say,
that is this talk? This three day taco? This thing's
twice the size of my head? Yes, that is that
your jam? Is that what you don't want?
Speaker 3 (00:58):
That was my favorite for a number of years because
number one, I love salads. And again, these salads are
small parts, not great big chunks of stuff, you know,
like big fancy restaurant salads, and it had a shredded chicken,
and then it had this big taco and it's in
the menu was Taco Reedal.
Speaker 1 (01:18):
Yeah.
Speaker 3 (01:19):
Every time the server brings I says, this is a
Taco Grande.
Speaker 4 (01:22):
Yeah, it's ironically named.
Speaker 1 (01:26):
It's like calling me skin. Yeah, it's ironically named.
Speaker 5 (01:29):
Yeah.
Speaker 4 (01:29):
And it looks just like that in the restaurant. Yes, Oh,
it's mad. It is really massive and it's playful. I
love the way it's plated. The food that.
Speaker 2 (01:40):
I'm enjoying is outstanding at the flavors are spot on,
the textures are wonderful, and you guys are doing something
special for Bob at the restaurant. I'm told, do you
want to talk about that? I would love to please
bring that mic up to your face.
Speaker 5 (01:57):
There you go.
Speaker 6 (01:58):
So we would like to know that we are going
to have a Bobger booth. We're dedicating a booth. Oh yeah,
We're gonna align it with memorabilia and put a plaque
up there and the entire booth will be dedicated to you.
So it'll no longer be Table sixteen, It'll be Bobger's boots.
Speaker 7 (02:20):
And we have a picture with the Tacolito looks bigger
than your head.
Speaker 2 (02:24):
Your face right there on their Instagram too.
Speaker 5 (02:27):
You gonna have a lot of fun with this, Yes, yes.
Speaker 1 (02:29):
Oh that's so great.
Speaker 2 (02:30):
And then they're gonna they're gonna put a V eight
under the actual booth.
Speaker 5 (02:34):
Oh that's quite an honor. Thank you very much for
the surprise.
Speaker 3 (02:42):
Yes, oh, to come over soon when you get it
all installed, and come over and bring some friends have
dinner in it.
Speaker 5 (02:47):
Yeah.
Speaker 1 (02:47):
Absolutely, that is so special. How cool is that?
Speaker 8 (02:52):
Goodness?
Speaker 1 (02:52):
I don't even have a booth. You know how much
I eat?
Speaker 8 (02:55):
Look at me?
Speaker 3 (02:56):
Well, stop, stop and think I get a Disney legend,
a big twenty two pound piece of bronze, and I
got a window on main stream.
Speaker 1 (03:04):
Oh yeah.
Speaker 3 (03:04):
And then last year I'm a pop I'm a funko pophead.
Speaker 1 (03:09):
Oh yeah, which I have.
Speaker 3 (03:11):
I am in a dedicated restaurant with a dedication, which
means people can sit and enjoy me.
Speaker 5 (03:20):
Yeah, City Pop.
Speaker 1 (03:24):
I love that. That is very cool.
Speaker 2 (03:27):
By the way, you can find out more about the
restaurant at j O S E l I t O
s dot com Joselito dot com. They're into hanga. They
got a text from my friend Monica Rodriguez, the councilwoman
in your district district seven there, and she's like, woa
(03:48):
representing my district today, So I thought that was pretty cool. Uh,
thrilled for that as well. Uh, the food is wonderful.
What else do you want people to know about what
you do there and what they can expect because they'll
probably want to come tonight for dinners.
Speaker 5 (04:02):
My guess that'd be terrific. Yeah, we have.
Speaker 6 (04:07):
A fantastic patio, so as it heats up, the patio
is great. We always offer amazing seasonal margaritas that are
like we have a one coming up soon inside the
watermelon shell. When it's fall, we do one in a pumpkin.
And our menu we always have specials and we change
(04:27):
them and rotate them all the time. And now we're
going to have a Bob gurbooth so.
Speaker 7 (04:32):
A new catering too, so we're doing catering.
Speaker 1 (04:34):
Wow, how's that going.
Speaker 7 (04:37):
It's going well, it's starting to pick up a lot.
Speaker 1 (04:39):
That is the front lines of cooking.
Speaker 5 (04:42):
Man.
Speaker 1 (04:43):
When you cater you are keeping things warm, keeping the
textures right, keeping all that that is difficult work. So
good for you, thank you.
Speaker 7 (04:52):
Yeah, it's it's a lot of fun too, get to
see different parties and different events.
Speaker 5 (04:56):
It's it's a lot of fun.
Speaker 1 (04:57):
This is so good.
Speaker 3 (04:59):
They nails the favorite treats that offer the host Alitos
have a beautiful patio. They have a dog menu and
they keep pans of water in the patio. Oh, people
have a cute little dog, sometimes a service dog or
sometimes not. Where you go in a restaurant, the dog
(05:19):
can come in there with you and then have the
dog has other menu items are very cute.
Speaker 1 (05:26):
You don't have a rough which is a play on.
Speaker 4 (05:31):
A rose.
Speaker 6 (05:32):
And then there's an itawa. They can get a little meatball.
There's just plain grilled chicken and some other items that
we offer for dogs.
Speaker 2 (05:40):
And I'm looking on the side, Wow, that's awesome. Yeah,
that's very cool. And the ambiance everything is perfectly lovely.
I you know, I'm a sucker for family owned places.
I just think we have to take care of places
like yours that we need. There's places dropping like fly
As you know, it's been really rough five years and change.
(06:04):
So I love that you guys are thriving doing the
catering and adding things.
Speaker 8 (06:10):
We've been blessed.
Speaker 7 (06:11):
We've been just celebrating our twenty fifth anniversary into Hunga
on foothill and altogether since nineteen seventy seven, first starting
in Burbank.
Speaker 2 (06:20):
Wow, whereabouts here in Burbank on Magnoia and Rose Oh gotcha?
Speaker 1 (06:26):
Gotcha?
Speaker 2 (06:27):
And now they can You can find them at seven
three zero eight Foothill Boulevard into Hunga. Beautiful area too,
just a great area the mountains. Yeah, absolutely, you know, wonderful.
A lot of a lot of television shows shot up there,
Sons of Anarchy and the like, and it was it's
(06:49):
always like, what that's like so close to us and
beautiful hilly.
Speaker 1 (06:53):
Rides and things like that.
Speaker 8 (06:55):
Betiful.
Speaker 2 (06:56):
Oh yeah, it's absolutely stunning again seven three zero eight
foot Hill Boulevard there into Hanga. Joselito's you can find
them at Joselitos dot com Instagram as.
Speaker 6 (07:06):
Well, Yes, our Instagram. It's probably the number one place
to stay up to date. I updated all the time.
I always run stories and the first picture when you
go is going to be Bob and the Taco Liedo.
So if you want to see what this tacoledo looks like,
definitely log into our instagram.
Speaker 2 (07:24):
Joselitos, Tohunga and it's pinned right at the top and
you can use Bob's head for scale to the size.
The size of this is about the size of the
Mark seven of the Mark seven rather at Disneyland. But
really really cool of you folks to come in and
bring food and to celebrate Bob with us, and the
(07:44):
fact that you're dedicating Booth sixteen, that is really cool.
Speaker 5 (07:48):
Thanks.
Speaker 2 (07:49):
So I look forward to coming out when the booth's done.
Hit me up and I'll come out there and check
it out because that is really special. But the food
is just wonderful. So if you're looking for a place
to eat tonight, I'm gonna go around a pretty location.
Get out there to Foothill Boulevard seven three zero eight
Foothill Boulevard into Hunga and go to Joselito's and enjoy
(08:11):
yourself a taco twice the size of my head, bring friends,
lots of them, and.
Speaker 1 (08:18):
The margarite is real quick. Your your drink program?
Speaker 5 (08:20):
What do you?
Speaker 1 (08:21):
What are you? What's the house tequila?
Speaker 8 (08:23):
The house tequila is.
Speaker 7 (08:25):
We use a gold tequila for our house, but our
cadillacts are made with salsa silver.
Speaker 9 (08:30):
Awesome, Yeah, delicious.
Speaker 7 (08:32):
Grandma Nier the Cadillact probably our best seller. Oh I
bet right now we also have a Pacto Soul in
a passion fruit.
Speaker 2 (08:39):
Oh wow, that's doing really well. All right, I know
the margaritas excellent. Thanks so much for coming in, folks.
I follow you on Instagram all the time and I
appreciate you taking the time to come in.
Speaker 8 (08:51):
Thank you so much.
Speaker 1 (08:51):
All Right, we'll be back with more Bob, so go
know where.
Speaker 10 (08:56):
You're listening to The Fork Report with Nils of Adra
on demand from six.
Speaker 1 (09:03):
Neil Savadra Here it is The four Report.
Speaker 2 (09:05):
Happy to be with you today as we're celebrating mister
Bob Gerr and his design, his legendary designs. He is
a legendary Disney imagineer and beyond his newest you know,
he's okay, we're sitting here. He's got you know, the
Disney Legendary Imagineer Award we talked about, and then he's
(09:29):
got his name on a window which is a huge
honor there on Main Street. He's got a booth now
at Joselito's in Tahongah on Foothill that they're putting together
for him that they just announced here. You heard it
here first and he's got a documentary coming out called
(09:49):
Bob Gerr Living by Design. And I have Ernie Alonzo,
mister Gurr's manager and producer of the new documentary, and
Frank H. Woodward, producer and director Jenn So, let's talk
about this documentary. Back in October when we had you here, Ernie,
you told me that it was coming together and I
was very excited about it. You've been kind enough to
(10:11):
invite me on the twenty sixth of this month to
the opening night, which is going to be in Glendale
at the alex.
Speaker 1 (10:20):
Theater Historic Theater. Why now, why this movie?
Speaker 9 (10:27):
Now?
Speaker 1 (10:28):
Well, this is just celebrate.
Speaker 11 (10:30):
There's something I was thinking about for a few years now.
I think it's probably about i'd say about three four years,
and I brought it up to Bob. He was a
little reluctant because there's so many different things about him
online already. There's unauthorized things, there's things that have been
done in the past shorter form. But I thought it
(10:53):
was really important to capture kind of his story the
way that we wanted to tell, the way that he
wanted to tell it. Uh So I started kind of
looking for somebody to put it together. And I had
a couple of people we contacted didn't quite work out,
but then Frank was recommended to me.
Speaker 9 (11:15):
Frank Woodward a.
Speaker 1 (11:21):
Living.
Speaker 12 (11:21):
My family worked very hard to get that.
Speaker 11 (11:25):
And so yeah, we met through a mutual friend and
we got together. We had an initial meeting in the
old town Orange.
Speaker 12 (11:33):
Oh. Our first meeting was an Orange But the bigger meeting,
the first meeting I remember is when we first met.
You and I Bob, and we came to your house.
And you know, I'm a I'm a Disney Parks guy.
Speaker 9 (11:45):
Yeah, I grew up.
Speaker 1 (11:46):
I get it.
Speaker 12 (11:46):
I was born in Florida, so I grew up when
Walt disney World was first coming up. And then I've
moved out here. Disneyland's my place of happiness. So to
meet Bob was a big deal. But I also wanted
to convince him to let me make this. And you
grilled me pretty good that day, Bob. Yeah, he did well,
what would you be concern?
Speaker 5 (12:06):
I was kind of reluctant.
Speaker 3 (12:08):
Yeah, but you did recommend one of your short films, Yes,
And I started looking a few of him, and one
of the films is six minutes long, and the the
climax of the stories.
Speaker 5 (12:23):
You understand.
Speaker 3 (12:24):
It is in the last one second of a six
minute movie, and I thought Hitchcock and Serling should have
hired him.
Speaker 5 (12:33):
Oh wow, So I thought this might be interesting.
Speaker 3 (12:37):
This guy's maybe more off the wall than most and
I'm kind of a match off the wall.
Speaker 5 (12:43):
Maybe this will work.
Speaker 12 (12:44):
Oh and I hope some of that off the wallness
comes through in the documentary. But the short he's referring
to is called Balloon, And yeah, I'm a little bit
more whimsical when it comes to my storytelling, and that's
something I wanted to convey, and also something that Bob
has about him. There's a joy to life that he has.
Speaker 9 (13:06):
A John it.
Speaker 1 (13:10):
Look at you. We can't even say it in English, but.
Speaker 9 (13:14):
That that was.
Speaker 12 (13:15):
It was that joy and that whimsy that I wanted
to hopefully capture on camera, and I think that we
have with the film. I think we if anything, as
Ernie mentioned, there's people who've told the Disneyland story and
Bob's relation to building Disneyland. There's books, there's other documentaries
out there like that. I wanted this to be more
about Bob and the things that gave him joy and
(13:38):
gave him inspiration when he was younger and the things
that still continue to do that today. And that's and
that's where you get and I walk away from it empowered.
Like you were saying when people listened last time, you
were inspired by Bob's love of life.
Speaker 2 (13:52):
Yeah, there there is a way about you, sir that
is quite magical. Is I have quoted you many times since.
As I said speaking your name came up and was
speaking at the Long Beach Rotaries Club there at the
famous Queen Mary and I talked about interviewing you and
(14:13):
how it inspired me beyond my love of Disney or anything.
There's something that is separate. We're going to talk more
about that when we come back. And the documentary Bob
Gerr Living by Design Bob Gerr Living by Design a
very special offer to KFI listeners that will tell you
about when we come back. If you'd like to go
see it, I will be there that night on the
(14:35):
twenty sixth opening night as well. I'm thrilled to do so.
We'll tell you more when we come back. It is
the fork Port. I'm Neil Savadra my guest today. Bob
Gerr Living by Design is the name of the documentary.
He's a legendary imagineer from Disneyland and beyond, Ernie Alonzo,
Frank H.
Speaker 1 (14:53):
Woodward. If you're nasty, so stick around.
Speaker 10 (14:57):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty Wow.
Speaker 1 (15:04):
Neil Savadri here hanging out with Bob Gerr.
Speaker 2 (15:07):
Mister Bob Gerr, of course, the legendary Disney imagineer, celebrating
him today through food as well as his new documentary,
Bob Gerr Living by Design. The opening night the premiere
is this month, on the twenty sixth, at the Alex
Theater in Glendale. How can people get tickets? I would
(15:29):
love to see you folks there. I note that you
love Bob and when he was on last So how
can they get tickets and be a part of it?
Speaker 11 (15:37):
If they go to the Alex dot com and they
scroll down, they'll see Bob's face and they'll say tickets.
If you click on that, I'm just going to take
you to the Fever website where you can purchase tickets
for the twenty sixth.
Speaker 2 (15:49):
Okay, and this is what I want you to do
because I really want to see you there. I would
love to see you shake your hand and say hello,
And I'd love for you to experience this man and
the people that he surrounds himself with are really wonderful.
I'm getting to know more and more. Ernie and I
have more contact, and so as we continue to get
(16:12):
to know each other. And now Frank, you know Frank
likes the Browns as well. Or you just talk about
getting some scotch and some whiskey, I'm like, we're gonna
exchange numbers. You and me are gonna tip a glass.
So I would love for you to go go to
the Alex Theater. You'll scroll down, you'll see Bob Ger's face.
You can buy a ticket, but if you come on
(16:33):
the twenty sixth, you mentioned KFI and you'll get a
little commemorative pen, a little pin like a yeah if.
Speaker 1 (16:40):
You help them.
Speaker 11 (16:41):
If you purchase your tickets mentioned KFI, go to the
will call table because you won't have to go to
the will call table for anything else unless you're invited guests.
But if you go there, mention KFI that you hurt
on KFI will give you a pin. We have these
special pins that we made up for the premiere and
it's really going to be a special night, because this
really going to be a premier. We have a red carpet,
(17:02):
we have a step and repeat, We're going to have
an Utopia car there in the foyer, So it's it's
going to be amazing.
Speaker 9 (17:07):
Wow, you never know who you're going to see in
the crowd as well.
Speaker 2 (17:11):
Yeah, I bet that's gonna be a lot of fun.
Speaker 1 (17:14):
So that's the twenty sixth of this month. I will
be there.
Speaker 2 (17:18):
I can't say enough good things about the people Bob
has chosen to surround himself with, in addition to just
being around his energy and inspiration. A Bob Gerr Living
by Design is the name of the documentary. Twenty sixth
of this month in Glendale is the premiere red carpet
and all I'm going to be thrilled to be there myself.
(17:40):
I'd love for you to be there. So go to
the alex dot com. The alex dot com, scroll down
to you see Bob's beautiful smiling face, get your tickets,
and then when you go on the twenty six you
just go to the will call you would you don't
need it for your tickets, y'all already have them. Go
to will call and say hey, I heard about it
on KFI and bought a ticket to come see it,
(18:02):
and you'll get what other people have to pay for,
and then you can flaunt it and tease them and say,
oh look what I got for free just because of KFI.
Speaker 9 (18:11):
The Secret Society. Yeah, exactly.
Speaker 1 (18:14):
You have to know the handshake if you're a friend
of Bob. We have one question. What is Frank's middle initials? Yeah?
Speaker 2 (18:25):
So, in addition to Disneyland and obviously the beautiful work
you did there and the Matta Horn, the first what
is it first tube track? Yes, so, and that was
just put on your lap because.
Speaker 3 (18:42):
Well, well wanted to do a whole bunch of attractions
for nineteen fifty nine, you know, monorail, submarine and a boat,
new autopi car and this matter horn and they already
had a model made. It looked like a you know,
a great big pile of ice cream got of like
a big triangle kind of mimic the manor Horn and
(19:05):
Zersch Switzerland. Yes, And then we're looking at the model
and Walt says say, we need to I want you
to put a roller coaster track inside it. Now, roller
coasters normally would with metal bolts bolted to it. You know,
plates and things where you can see it. This was
(19:26):
going to be inside Oh my gosh, tapering.
Speaker 5 (19:30):
From top to bottom, wider at the bottom.
Speaker 2 (19:33):
And you had did it already have footing? I mean,
did he say this is a space you have to
work with inside the matter?
Speaker 3 (19:39):
Now the model was three foot tall and it was
to scale and that is going to be the model.
Speaker 5 (19:45):
And then he said, oh, by the way, put two
tracks in there. And they walked away.
Speaker 1 (19:50):
What now, what was the purpose just to get more
people through the ride so you could.
Speaker 3 (19:53):
Run two tracks because he said put two tracks in it.
Speaker 1 (19:59):
Because Walt said it, Neil.
Speaker 3 (20:01):
Right, very quickly the time it was going to take
to from the time he started the project until it's
going to open in nineteen fifty nine, you know, less
than a year later.
Speaker 5 (20:13):
That meant the company up in.
Speaker 3 (20:16):
Up in Mountain View, California, that was going to have
to build the track. We're pinched for time, and said
the fastest way we can do it is take round
steel pipe and we'll bend it to fit a track
course line. So the pipe was chosen for a matter
(20:38):
of time, not because we were inventing anything.
Speaker 1 (20:41):
Oh wow.
Speaker 3 (20:42):
So by the time we opened, we got accused of
inventing the pipe coaster. There was another company in Japan
that came along some time later with their version of pipe.
So a lot of people don't realize that. They thought, oh,
everybody always had pipe, No they didn't. We had to
build ours faster than everybody else, and we had to
(21:05):
hide it inside a mountain where you couldn't see it.
And that meant the ride of the guy controlling the ride,
rather than looking at it and pulling a big mechanical
handle to stop the cars he had. We had to
have a electronic control system that controlled all the separation
of the vehicles, with nobody being able to see anything
(21:25):
going on the mountain except you could hear all the
screams coming out.
Speaker 8 (21:28):
Of the hole.
Speaker 2 (21:29):
Oh yeah, yeah, I still doing most of them. Those
are are mine hitting some of those dips. My chiropractor
loves you.
Speaker 9 (21:37):
Uh So.
Speaker 2 (21:38):
The the rumors about there being a basketball court in there,
have you ever heard those?
Speaker 5 (21:46):
It was always a rumor.
Speaker 3 (21:47):
And then one time I was up there a long
long time ago and I said, yeah, there was a
cord up there, and I forgot about it.
Speaker 5 (21:53):
And then a couple of years ago a movie was.
Speaker 3 (21:56):
Being made for about the imagineers on Disney Plus.
Speaker 1 (22:01):
Yeah, it's wonderful.
Speaker 3 (22:01):
And I was up there and I have just finished
a shot of the camera and on behind me, and
they said, well, well you want to show us you
go out of the shot, just walk around the corner.
Speaker 5 (22:11):
We're done. I see the.
Speaker 3 (22:15):
Hoop and I see three balls on the floor, and
stupidly I just run over there and I do an underhanded,
lady like flip and the ball went off one side,
then it went to the other side, and the third
run I went right in and I screamed.
Speaker 5 (22:31):
And yelled and hollered like man, I'd never.
Speaker 3 (22:35):
In life nothing to turn around. And the cameraman had
followed me watching this.
Speaker 1 (22:41):
Oh, that is so great.
Speaker 3 (22:43):
It was a very thrilling surprise moment my age to
have done something like that.
Speaker 1 (22:48):
That's so great.
Speaker 2 (22:49):
That is a voice, of course of mister Bob Gerr,
legendary Disney Imagineer. The documentary coming out this month, Bob
Gerr Living by Design. I would love to invite you
and the KFI listeners to come out, get a ticket,
go to the alex dot com that is the theater that
(23:10):
it will be at on the twenty six of this month.
They've been kind enough to invite me. I absolutely will
be there. I'd love for you to be there as well. Also,
if you buy a ticket and you go go to
will call and say hey, I heard about this on
KFI and they will give you a special commemoratory commemoratory
(23:35):
commemorative commemora come. It'll be to remember the moment you
put that. Yeah, but those will be sold there. You
will get them complimentary. So I would love to see
you out there. You just you've you've got. I can't wait.
I've been I have this second time I've interviewed him,
and there's going to be so much stuff that I
have no idea about. So it's going to be a
(23:56):
lot of fun. Stick around. More to come. Bob and
his manager and the directors and producers of the documentary
are here with us. We'll be celebrating some more with
food when we return.
Speaker 10 (24:10):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (24:16):
Hey, welcome to the Fork Report Special Edition.
Speaker 5 (24:18):
Today.
Speaker 2 (24:19):
It's the Bob Gerr Edition because not only is Bob
Gerr a legendary imagineer for Disney, but created some of
my other very beloved effects, like the King Kong, the
original King Kong Ride at Universal. We'll get into more
of that, and we're celebrating the fact that an authorized
(24:44):
documentary has been done. It's called Bob Gerr Living by Design.
Bobger Living by Design. The opening night the premiere is
coming up on the twenty sixth of this month.
Speaker 1 (24:55):
I will be there.
Speaker 2 (24:56):
It is in Glendale at the Alex Lovely Theater, Beautiful Theater,
So we were celebrating him the entire show and reminding
you to get tickets. I'm told that the VIP tickets
are sold out. I would encourage you, if you are
interested in going, is to talk to your family and
the people that you want to go with and find
out if you can go. Then go to the Alex
(25:18):
dot com, scroll down till you see Bob Ger's face,
buy your tickets, and then when you come out on
the twenty sixth, you can go to Will Call and
just tell him that you bought your tickets and that
you heard about it on KFI and they'll give you
a commemorative pin, a little lapel pin that they'll be
selling that night, but it will be yours because you're
(25:41):
listening now, so I'm very much looking forward to this.
It was I don't think it was completed when Bob
was here last time in October. And to continue to
celebrate another restaurant that not only is one of Bob's favorites,
but is one of mine. It is actually a gem
in southern California and here in Los Angeles and bird
(26:04):
Bank Smokehouse nineteen forty six, they came aboard. You can
find that even in the name of their website Smokehouse
nineteen forty six dot com. Smokehouse nineteen forty six dot com.
The food there is wonderful, their drink program wonderful. Bob
and I were talking about how they still serve many
(26:27):
cocktails sidecar style like their martinis. So you get a
little little carafe on the side. It's served over ice
and you're not a drinking man these days, but back
in the day you used to have a couple of
pops during lunch.
Speaker 5 (26:40):
Yeah.
Speaker 3 (26:40):
I always thought the nice thing was you get part
part way down on the first martini and then it's like, oh,
I have a.
Speaker 5 (26:48):
Fresh one without having to order it.
Speaker 3 (26:50):
You know it's right there and it's the container.
Speaker 2 (26:54):
So Hector was nice enough from the Smokehouse. I know
they're very busy on Saturdays and Sundays. Of course they
have an amazing brunch. It is absolutely one of the
most phenomenal brunches in the Southland and it is at
the top of the list of where I go when
I want a fabulous brunch. But he was kind enough
(27:15):
to come in. How's everything going over there at the Smokehouse?
Sector get up on that, Mica, will you please?
Speaker 5 (27:20):
Brother?
Speaker 8 (27:21):
Thankfully, we are busier than ever.
Speaker 4 (27:23):
You know what.
Speaker 8 (27:25):
We're built by a community.
Speaker 13 (27:26):
We have the support of the community, and we're so
graceful that we still have the support of all you guys,
you know, the media, people that live around the area.
Speaker 8 (27:34):
But Small House been there since nineteen forty six.
Speaker 13 (27:37):
We're going for seventy nine years and stronger than ever
and happy to be there, happy to be here with
you guys.
Speaker 1 (27:43):
Well, it was very kind.
Speaker 2 (27:44):
I know that Saturdays are busy, and the fact that
you came not only to come on the Foe Report
and share such amazing food.
Speaker 1 (27:52):
Tell us some of the things that you brought to
help celebrate Bob Gerr.
Speaker 8 (27:56):
Well today we brought one of his favorite things.
Speaker 13 (27:58):
We have baby back of raves have barbecue chicken, tried
tabe caesar salad, and our world family is a GUARDI
cheese bread.
Speaker 1 (28:07):
Oh my gosh, that garlic cheese bread.
Speaker 9 (28:09):
Is that carrot cake over there? Caroc cheesecake? Right? I
tell you.
Speaker 1 (28:16):
You know, this show's got perks.
Speaker 2 (28:17):
Brother, it's uh, you come back next week, just keep
coming back.
Speaker 9 (28:21):
And you're like, oh, oh yeah, I'm already a large man.
I don't need to be a.
Speaker 2 (28:25):
Large old brother. Yeah, you and I could be brothers.
But what a wonderful setup. Now this cheese bread, Bob,
that was the first thing I noticed you reached for.
Speaker 1 (28:36):
You said, popped out.
Speaker 5 (28:37):
I couldn't wait.
Speaker 3 (28:38):
I had to reach off of there and grab a
piece of that. Yeah, right off the map.
Speaker 2 (28:42):
There's something I've tried duplicating it and making it at home.
Speaker 1 (28:46):
You just can't.
Speaker 8 (28:48):
Can I try? I did the same thing when we
start working.
Speaker 13 (28:51):
I was like, well, there's something on this on these cheesebread,
and let me try it at home because I love
to cook.
Speaker 8 (28:56):
Yeah, and I just couldn't get it.
Speaker 9 (28:58):
But you know the recipe. Though you know the recipe,
but they don't tell us.
Speaker 1 (29:01):
I don't want to know.
Speaker 2 (29:03):
Here's the Oh. I try that all the time. I
go what was the secret recipe again? And they go, oh,
what are you trying to I try and get it
out of people all the time. But the heritage and
the history is part of the magic too. Has that
warm feel when you go in there. The service is
warm and friendly, the food is always on point, and
(29:28):
the the buffet style on Saturdays and Sundays for it's
just Sundays, right, and just Sundays for the brunch is
You're just never You're not going to find a brunch
like that.
Speaker 5 (29:41):
It just.
Speaker 1 (29:43):
Yeah, bottomless.
Speaker 2 (29:44):
Mimses Oh a friend of mine, she's an actress, and
she and I would I worked on Sunday mornings and
I we'd meet there after I got off there and
we would plow through. They started just bringing the bottles.
Speaker 1 (30:01):
That we would just eat all day.
Speaker 3 (30:03):
Do you know I've been eating at the Smokehouse for
seventy seven years?
Speaker 1 (30:09):
Wow?
Speaker 3 (30:09):
Seventy seven years. I started when I was in the
eleventh grade.
Speaker 1 (30:14):
Wow.
Speaker 3 (30:14):
And by the time nineteen fifty five came along, every
salesman wanted to sell a product for the things I
designed for Disneyland. They'd always take me for my free lunch,
the salesman's lunch to the Smokehouse. I have probably had
a record number of free lunches at the Smokehouse all
(30:37):
the Disney years, because they're whining you. They might only
sell us ten parts for something, but I'd get the
full lunch as if we were buying.
Speaker 5 (30:47):
A thousand somethings from it.
Speaker 1 (30:49):
Four because it was Disney, all the.
Speaker 3 (30:51):
Car dealers, because we bought a lot of car parts,
you know, to make make the rides I worked on.
So the Smokehouse has been like my we heard of
Disney Cafeteria home.
Speaker 5 (31:04):
Because it's such a regular Oh that's awesome.
Speaker 12 (31:07):
Well there's a documentary in that place alone. Oh yeah,
that restaurant has had just Hollywood history alone. That used
to be the hangout for anybody who worked at Warner Brothers.
Oh yeah, I can see when they wrap, they would
come over and have a drink, you know.
Speaker 2 (31:23):
Er when it was shot there, Clooney would come over.
I remember all that. Well, we'll come back. We'll talk
more about the Smokehouse and again. Smokehouse nineteen forty six
dot com. Smokehouse nineteen forty six dot com. We'll be
back with more, So go nowhere. This is KFI Hurt
Everywhere on the iHeartRadio app. You've been listening to the
(31:45):
Fork Report. You can always hear us live on KFI
AM six forty two to five pm on Saturday, and
anytime on demand on the iHeartRadio app
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. This is not gonna
work because I could talk to Bob and I forget
what I'm doing for a living. Sorry, k if I
am six forty Live Everywhere, the iHeartRadio app celebrating bretting
Bob Gerr his new documentary Bob Gerr Living by Design, Legendary,
(00:26):
Legendary Imagineer with Disney and Beyond. Uh So, we're celebrating
him by doing the entire show with him today. We
also have the folks from Joselito's. I pronounce it weird, but.
Speaker 1 (00:40):
Okay, it just feels like it doesn't feel right in
my mouth.
Speaker 2 (00:42):
Maybe tomorrow and Jose are with us. We're looking at
their gorgeous food. We're gonna be tasting some. So you say,
that is this talk? This three day taco? This thing's
twice the size of my head? Yes, that is that
your jam? Is that what you don't want?
Speaker 3 (00:58):
That was my favorite for a number of years because
number one, I love salads. And again, these salads are
small parts, not great big chunks of stuff, you know,
like big fancy restaurant salads, and it had a shredded chicken,
and then it had this big taco and it's in
the menu was Taco Reedal.
Speaker 1 (01:18):
Yeah.
Speaker 3 (01:19):
Every time the server brings I says, this is a
Taco Grande.
Speaker 4 (01:22):
Yeah, it's ironically named.
Speaker 1 (01:26):
It's like calling me skin. Yeah, it's ironically named.
Speaker 5 (01:29):
Yeah.
Speaker 4 (01:29):
And it looks just like that in the restaurant. Yes, Oh,
it's mad. It is really massive and it's playful. I
love the way it's plated. The food that.
Speaker 2 (01:40):
I'm enjoying is outstanding at the flavors are spot on,
the textures are wonderful, and you guys are doing something
special for Bob at the restaurant. I'm told, do you
want to talk about that? I would love to please
bring that mic up to your face.
Speaker 5 (01:57):
There you go.
Speaker 6 (01:58):
So we would like to know that we are going
to have a Bobger booth. We're dedicating a booth. Oh yeah,
We're gonna align it with memorabilia and put a plaque
up there and the entire booth will be dedicated to you.
So it'll no longer be Table sixteen, It'll be Bobger's boots.
Speaker 7 (02:20):
And we have a picture with the Tacolito looks bigger
than your head.
Speaker 2 (02:24):
Your face right there on their Instagram too.
Speaker 5 (02:27):
You gonna have a lot of fun with this, Yes, yes.
Speaker 1 (02:29):
Oh that's so great.
Speaker 2 (02:30):
And then they're gonna they're gonna put a V eight
under the actual booth.
Speaker 5 (02:34):
Oh that's quite an honor. Thank you very much for
the surprise.
Speaker 3 (02:42):
Yes, oh, to come over soon when you get it
all installed, and come over and bring some friends have
dinner in it.
Speaker 5 (02:47):
Yeah.
Speaker 1 (02:47):
Absolutely, that is so special. How cool is that?
Speaker 8 (02:52):
Goodness?
Speaker 1 (02:52):
I don't even have a booth. You know how much
I eat?
Speaker 8 (02:55):
Look at me?
Speaker 3 (02:56):
Well, stop, stop and think I get a Disney legend,
a big twenty two pound piece of bronze, and I
got a window on main stream.
Speaker 1 (03:04):
Oh yeah.
Speaker 3 (03:04):
And then last year I'm a pop I'm a funko pophead.
Speaker 1 (03:09):
Oh yeah, which I have.
Speaker 3 (03:11):
I am in a dedicated restaurant with a dedication, which
means people can sit and enjoy me.
Speaker 5 (03:20):
Yeah, City Pop.
Speaker 1 (03:24):
I love that. That is very cool.
Speaker 2 (03:27):
By the way, you can find out more about the
restaurant at j O S E l I t O
s dot com Joselito dot com. They're into hanga. They
got a text from my friend Monica Rodriguez, the councilwoman
in your district district seven there, and she's like, woa
(03:48):
representing my district today, So I thought that was pretty cool. Uh,
thrilled for that as well. Uh, the food is wonderful.
What else do you want people to know about what
you do there and what they can expect because they'll
probably want to come tonight for dinners.
Speaker 5 (04:02):
My guess that'd be terrific. Yeah, we have.
Speaker 6 (04:07):
A fantastic patio, so as it heats up, the patio
is great. We always offer amazing seasonal margaritas that are
like we have a one coming up soon inside the
watermelon shell. When it's fall, we do one in a pumpkin.
And our menu we always have specials and we change
(04:27):
them and rotate them all the time. And now we're
going to have a Bob gurbooth so.
Speaker 7 (04:32):
A new catering too, so we're doing catering.
Speaker 1 (04:34):
Wow, how's that going.
Speaker 7 (04:37):
It's going well, it's starting to pick up a lot.
Speaker 1 (04:39):
That is the front lines of cooking.
Speaker 5 (04:42):
Man.
Speaker 1 (04:43):
When you cater you are keeping things warm, keeping the
textures right, keeping all that that is difficult work. So
good for you, thank you.
Speaker 7 (04:52):
Yeah, it's it's a lot of fun too, get to
see different parties and different events.
Speaker 5 (04:56):
It's it's a lot of fun.
Speaker 1 (04:57):
This is so good.
Speaker 3 (04:59):
They nails the favorite treats that offer the host Alitos
have a beautiful patio. They have a dog menu and
they keep pans of water in the patio. Oh, people
have a cute little dog, sometimes a service dog or
sometimes not. Where you go in a restaurant, the dog
(05:19):
can come in there with you and then have the
dog has other menu items are very cute.
Speaker 1 (05:26):
You don't have a rough which is a play on.
Speaker 4 (05:31):
A rose.
Speaker 6 (05:32):
And then there's an itawa. They can get a little meatball.
There's just plain grilled chicken and some other items that
we offer for dogs.
Speaker 2 (05:40):
And I'm looking on the side, Wow, that's awesome. Yeah,
that's very cool. And the ambiance everything is perfectly lovely.
I you know, I'm a sucker for family owned places.
I just think we have to take care of places
like yours that we need. There's places dropping like fly
As you know, it's been really rough five years and change.
(06:04):
So I love that you guys are thriving doing the
catering and adding things.
Speaker 8 (06:10):
We've been blessed.
Speaker 7 (06:11):
We've been just celebrating our twenty fifth anniversary into Hunga
on foothill and altogether since nineteen seventy seven, first starting
in Burbank.
Speaker 2 (06:20):
Wow, whereabouts here in Burbank on Magnoia and Rose Oh gotcha?
Speaker 1 (06:26):
Gotcha?
Speaker 2 (06:27):
And now they can You can find them at seven
three zero eight Foothill Boulevard into Hunga. Beautiful area too,
just a great area the mountains. Yeah, absolutely, you know, wonderful.
A lot of a lot of television shows shot up there,
Sons of Anarchy and the like, and it was it's
(06:49):
always like, what that's like so close to us and
beautiful hilly.
Speaker 1 (06:53):
Rides and things like that.
Speaker 8 (06:55):
Betiful.
Speaker 2 (06:56):
Oh yeah, it's absolutely stunning again seven three zero eight
foot Hill Boulevard there into Hanga. Joselito's you can find
them at Joselitos dot com Instagram as.
Speaker 6 (07:06):
Well, Yes, our Instagram. It's probably the number one place
to stay up to date. I updated all the time.
I always run stories and the first picture when you
go is going to be Bob and the Taco Liedo.
So if you want to see what this tacoledo looks like,
definitely log into our instagram.
Speaker 2 (07:24):
Joselitos, Tohunga and it's pinned right at the top and
you can use Bob's head for scale to the size.
The size of this is about the size of the
Mark seven of the Mark seven rather at Disneyland. But
really really cool of you folks to come in and
bring food and to celebrate Bob with us, and the
(07:44):
fact that you're dedicating Booth sixteen, that is really cool.
Speaker 5 (07:48):
Thanks.
Speaker 2 (07:49):
So I look forward to coming out when the booth's done.
Hit me up and I'll come out there and check
it out because that is really special. But the food
is just wonderful. So if you're looking for a place
to eat tonight, I'm gonna go around a pretty location.
Get out there to Foothill Boulevard seven three zero eight
Foothill Boulevard into Hunga and go to Joselito's and enjoy
(08:11):
yourself a taco twice the size of my head, bring friends,
lots of them, and.
Speaker 1 (08:18):
The margarite is real quick. Your your drink program?
Speaker 5 (08:20):
What do you?
Speaker 1 (08:21):
What are you? What's the house tequila?
Speaker 8 (08:23):
The house tequila is.
Speaker 7 (08:25):
We use a gold tequila for our house, but our
cadillacts are made with salsa silver.
Speaker 9 (08:30):
Awesome, Yeah, delicious.
Speaker 7 (08:32):
Grandma Nier the Cadillact probably our best seller. Oh I
bet right now we also have a Pacto Soul in
a passion fruit.
Speaker 2 (08:39):
Oh wow, that's doing really well. All right, I know
the margaritas excellent. Thanks so much for coming in, folks.
I follow you on Instagram all the time and I
appreciate you taking the time to come in.
Speaker 8 (08:51):
Thank you so much.
Speaker 1 (08:51):
All Right, we'll be back with more Bob, so go
know where.
Speaker 10 (08:56):
You're listening to The Fork Report with Nils of Adra
on demand from six.
Speaker 1 (09:03):
Neil Savadra Here it is The four Report.
Speaker 2 (09:05):
Happy to be with you today as we're celebrating mister
Bob Gerr and his design, his legendary designs. He is
a legendary Disney imagineer and beyond his newest you know,
he's okay, we're sitting here. He's got you know, the
Disney Legendary Imagineer Award we talked about, and then he's
(09:29):
got his name on a window which is a huge
honor there on Main Street. He's got a booth now
at Joselito's in Tahongah on Foothill that they're putting together
for him that they just announced here. You heard it
here first and he's got a documentary coming out called
(09:49):
Bob Gerr Living by Design. And I have Ernie Alonzo,
mister Gurr's manager and producer of the new documentary, and
Frank H. Woodward, producer and director Jenn So, let's talk
about this documentary. Back in October when we had you here, Ernie,
you told me that it was coming together and I
was very excited about it. You've been kind enough to
(10:11):
invite me on the twenty sixth of this month to
the opening night, which is going to be in Glendale
at the alex.
Speaker 1 (10:20):
Theater Historic Theater. Why now, why this movie?
Speaker 9 (10:27):
Now?
Speaker 1 (10:28):
Well, this is just celebrate.
Speaker 11 (10:30):
There's something I was thinking about for a few years now.
I think it's probably about i'd say about three four years,
and I brought it up to Bob. He was a
little reluctant because there's so many different things about him
online already. There's unauthorized things, there's things that have been
done in the past shorter form. But I thought it
(10:53):
was really important to capture kind of his story the
way that we wanted to tell, the way that he
wanted to tell it. Uh So I started kind of
looking for somebody to put it together. And I had
a couple of people we contacted didn't quite work out,
but then Frank was recommended to me.
Speaker 9 (11:15):
Frank Woodward a.
Speaker 1 (11:21):
Living.
Speaker 12 (11:21):
My family worked very hard to get that.
Speaker 11 (11:25):
And so yeah, we met through a mutual friend and
we got together. We had an initial meeting in the
old town Orange.
Speaker 12 (11:33):
Oh. Our first meeting was an Orange But the bigger meeting,
the first meeting I remember is when we first met.
You and I Bob, and we came to your house.
And you know, I'm a I'm a Disney Parks guy.
Speaker 9 (11:45):
Yeah, I grew up.
Speaker 1 (11:46):
I get it.
Speaker 12 (11:46):
I was born in Florida, so I grew up when
Walt disney World was first coming up. And then I've
moved out here. Disneyland's my place of happiness. So to
meet Bob was a big deal. But I also wanted
to convince him to let me make this. And you
grilled me pretty good that day, Bob. Yeah, he did well,
what would you be concern?
Speaker 5 (12:06):
I was kind of reluctant.
Speaker 3 (12:08):
Yeah, but you did recommend one of your short films, Yes,
And I started looking a few of him, and one
of the films is six minutes long, and the the
climax of the stories.
Speaker 5 (12:23):
You understand.
Speaker 3 (12:24):
It is in the last one second of a six
minute movie, and I thought Hitchcock and Serling should have
hired him.
Speaker 5 (12:33):
Oh wow, So I thought this might be interesting.
Speaker 3 (12:37):
This guy's maybe more off the wall than most and
I'm kind of a match off the wall.
Speaker 5 (12:43):
Maybe this will work.
Speaker 12 (12:44):
Oh and I hope some of that off the wallness
comes through in the documentary. But the short he's referring
to is called Balloon, And yeah, I'm a little bit
more whimsical when it comes to my storytelling, and that's
something I wanted to convey, and also something that Bob
has about him. There's a joy to life that he has.
Speaker 9 (13:06):
A John it.
Speaker 1 (13:10):
Look at you. We can't even say it in English, but.
Speaker 9 (13:14):
That that was.
Speaker 12 (13:15):
It was that joy and that whimsy that I wanted
to hopefully capture on camera, and I think that we
have with the film. I think we if anything, as
Ernie mentioned, there's people who've told the Disneyland story and
Bob's relation to building Disneyland. There's books, there's other documentaries
out there like that. I wanted this to be more
about Bob and the things that gave him joy and
(13:38):
gave him inspiration when he was younger and the things
that still continue to do that today. And that's and
that's where you get and I walk away from it empowered.
Like you were saying when people listened last time, you
were inspired by Bob's love of life.
Speaker 2 (13:52):
Yeah, there there is a way about you, sir that
is quite magical. Is I have quoted you many times since.
As I said speaking your name came up and was
speaking at the Long Beach Rotaries Club there at the
famous Queen Mary and I talked about interviewing you and
(14:13):
how it inspired me beyond my love of Disney or anything.
There's something that is separate. We're going to talk more
about that when we come back. And the documentary Bob
Gerr Living by Design Bob Gerr Living by Design a
very special offer to KFI listeners that will tell you
about when we come back. If you'd like to go
see it, I will be there that night on the
(14:35):
twenty sixth opening night as well. I'm thrilled to do so.
We'll tell you more when we come back. It is
the fork Port. I'm Neil Savadra my guest today. Bob
Gerr Living by Design is the name of the documentary.
He's a legendary imagineer from Disneyland and beyond, Ernie Alonzo,
Frank H.
Speaker 1 (14:53):
Woodward. If you're nasty, so stick around.
Speaker 10 (14:57):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty Wow.
Speaker 1 (15:04):
Neil Savadri here hanging out with Bob Gerr.
Speaker 2 (15:07):
Mister Bob Gerr, of course, the legendary Disney imagineer, celebrating
him today through food as well as his new documentary,
Bob Gerr Living by Design. The opening night the premiere
is this month, on the twenty sixth, at the Alex
Theater in Glendale. How can people get tickets? I would
(15:29):
love to see you folks there. I note that you
love Bob and when he was on last So how
can they get tickets and be a part of it?
Speaker 11 (15:37):
If they go to the Alex dot com and they
scroll down, they'll see Bob's face and they'll say tickets.
If you click on that, I'm just going to take
you to the Fever website where you can purchase tickets
for the twenty sixth.
Speaker 2 (15:49):
Okay, and this is what I want you to do
because I really want to see you there. I would
love to see you shake your hand and say hello,
And I'd love for you to experience this man and
the people that he surrounds himself with are really wonderful.
I'm getting to know more and more. Ernie and I
have more contact, and so as we continue to get
(16:12):
to know each other. And now Frank, you know Frank
likes the Browns as well. Or you just talk about
getting some scotch and some whiskey, I'm like, we're gonna
exchange numbers. You and me are gonna tip a glass.
So I would love for you to go go to
the Alex Theater. You'll scroll down, you'll see Bob Ger's face.
You can buy a ticket, but if you come on
(16:33):
the twenty sixth, you mentioned KFI and you'll get a
little commemorative pen, a little pin like a yeah if.
Speaker 1 (16:40):
You help them.
Speaker 11 (16:41):
If you purchase your tickets mentioned KFI, go to the
will call table because you won't have to go to
the will call table for anything else unless you're invited guests.
But if you go there, mention KFI that you hurt
on KFI will give you a pin. We have these
special pins that we made up for the premiere and
it's really going to be a special night, because this
really going to be a premier. We have a red carpet,
(17:02):
we have a step and repeat, We're going to have
an Utopia car there in the foyer, So it's it's
going to be amazing.
Speaker 9 (17:07):
Wow, you never know who you're going to see in
the crowd as well.
Speaker 2 (17:11):
Yeah, I bet that's gonna be a lot of fun.
Speaker 1 (17:14):
So that's the twenty sixth of this month. I will
be there.
Speaker 2 (17:18):
I can't say enough good things about the people Bob
has chosen to surround himself with, in addition to just
being around his energy and inspiration. A Bob Gerr Living
by Design is the name of the documentary. Twenty sixth
of this month in Glendale is the premiere red carpet
and all I'm going to be thrilled to be there myself.
(17:40):
I'd love for you to be there. So go to
the alex dot com. The alex dot com, scroll down
to you see Bob's beautiful smiling face, get your tickets,
and then when you go on the twenty six you
just go to the will call you would you don't
need it for your tickets, y'all already have them. Go
to will call and say hey, I heard about it
on KFI and bought a ticket to come see it,
(18:02):
and you'll get what other people have to pay for,
and then you can flaunt it and tease them and say,
oh look what I got for free just because of KFI.
Speaker 9 (18:11):
The Secret Society. Yeah, exactly.
Speaker 1 (18:14):
You have to know the handshake if you're a friend
of Bob. We have one question. What is Frank's middle initials? Yeah?
Speaker 2 (18:25):
So, in addition to Disneyland and obviously the beautiful work
you did there and the Matta Horn, the first what
is it first tube track? Yes, so, and that was
just put on your lap because.
Speaker 3 (18:42):
Well, well wanted to do a whole bunch of attractions
for nineteen fifty nine, you know, monorail, submarine and a boat,
new autopi car and this matter horn and they already
had a model made. It looked like a you know,
a great big pile of ice cream got of like
a big triangle kind of mimic the manor Horn and
(19:05):
Zersch Switzerland. Yes, And then we're looking at the model
and Walt says say, we need to I want you
to put a roller coaster track inside it. Now, roller
coasters normally would with metal bolts bolted to it. You know,
plates and things where you can see it. This was
(19:26):
going to be inside Oh my gosh, tapering.
Speaker 5 (19:30):
From top to bottom, wider at the bottom.
Speaker 2 (19:33):
And you had did it already have footing? I mean,
did he say this is a space you have to
work with inside the matter?
Speaker 3 (19:39):
Now the model was three foot tall and it was
to scale and that is going to be the model.
Speaker 5 (19:45):
And then he said, oh, by the way, put two
tracks in there. And they walked away.
Speaker 1 (19:50):
What now, what was the purpose just to get more
people through the ride so you could.
Speaker 3 (19:53):
Run two tracks because he said put two tracks in it.
Speaker 1 (19:59):
Because Walt said it, Neil.
Speaker 3 (20:01):
Right, very quickly the time it was going to take
to from the time he started the project until it's
going to open in nineteen fifty nine, you know, less
than a year later.
Speaker 5 (20:13):
That meant the company up in.
Speaker 3 (20:16):
Up in Mountain View, California, that was going to have
to build the track. We're pinched for time, and said
the fastest way we can do it is take round
steel pipe and we'll bend it to fit a track
course line. So the pipe was chosen for a matter
(20:38):
of time, not because we were inventing anything.
Speaker 1 (20:41):
Oh wow.
Speaker 3 (20:42):
So by the time we opened, we got accused of
inventing the pipe coaster. There was another company in Japan
that came along some time later with their version of pipe.
So a lot of people don't realize that. They thought, oh,
everybody always had pipe, No they didn't. We had to
build ours faster than everybody else, and we had to
(21:05):
hide it inside a mountain where you couldn't see it.
And that meant the ride of the guy controlling the ride,
rather than looking at it and pulling a big mechanical
handle to stop the cars he had. We had to
have a electronic control system that controlled all the separation
of the vehicles, with nobody being able to see anything
(21:25):
going on the mountain except you could hear all the
screams coming out.
Speaker 8 (21:28):
Of the hole.
Speaker 2 (21:29):
Oh yeah, yeah, I still doing most of them. Those
are are mine hitting some of those dips. My chiropractor
loves you.
Speaker 9 (21:37):
Uh So.
Speaker 2 (21:38):
The the rumors about there being a basketball court in there,
have you ever heard those?
Speaker 5 (21:46):
It was always a rumor.
Speaker 3 (21:47):
And then one time I was up there a long
long time ago and I said, yeah, there was a
cord up there, and I forgot about it.
Speaker 5 (21:53):
And then a couple of years ago a movie was.
Speaker 3 (21:56):
Being made for about the imagineers on Disney Plus.
Speaker 1 (22:01):
Yeah, it's wonderful.
Speaker 3 (22:01):
And I was up there and I have just finished
a shot of the camera and on behind me, and
they said, well, well you want to show us you
go out of the shot, just walk around the corner.
Speaker 5 (22:11):
We're done. I see the.
Speaker 3 (22:15):
Hoop and I see three balls on the floor, and
stupidly I just run over there and I do an underhanded,
lady like flip and the ball went off one side,
then it went to the other side, and the third
run I went right in and I screamed.
Speaker 5 (22:31):
And yelled and hollered like man, I'd never.
Speaker 3 (22:35):
In life nothing to turn around. And the cameraman had
followed me watching this.
Speaker 1 (22:41):
Oh, that is so great.
Speaker 3 (22:43):
It was a very thrilling surprise moment my age to
have done something like that.
Speaker 1 (22:48):
That's so great.
Speaker 2 (22:49):
That is a voice, of course of mister Bob Gerr,
legendary Disney Imagineer. The documentary coming out this month, Bob
Gerr Living by Design. I would love to invite you
and the KFI listeners to come out, get a ticket,
go to the alex dot com that is the theater that
(23:10):
it will be at on the twenty six of this month.
They've been kind enough to invite me. I absolutely will
be there. I'd love for you to be there as well. Also,
if you buy a ticket and you go go to
will call and say hey, I heard about this on
KFI and they will give you a special commemoratory commemoratory
(23:35):
commemorative commemora come. It'll be to remember the moment you
put that. Yeah, but those will be sold there. You
will get them complimentary. So I would love to see
you out there. You just you've you've got. I can't wait.
I've been I have this second time I've interviewed him,
and there's going to be so much stuff that I
have no idea about. So it's going to be a
(23:56):
lot of fun. Stick around. More to come. Bob and
his manager and the directors and producers of the documentary
are here with us. We'll be celebrating some more with
food when we return.
Speaker 10 (24:10):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (24:16):
Hey, welcome to the Fork Report Special Edition.
Speaker 5 (24:18):
Today.
Speaker 2 (24:19):
It's the Bob Gerr Edition because not only is Bob
Gerr a legendary imagineer for Disney, but created some of
my other very beloved effects, like the King Kong, the
original King Kong Ride at Universal. We'll get into more
of that, and we're celebrating the fact that an authorized
(24:44):
documentary has been done. It's called Bob Gerr Living by Design.
Bobger Living by Design. The opening night the premiere is
coming up on the twenty sixth of this month.
Speaker 1 (24:55):
I will be there.
Speaker 2 (24:56):
It is in Glendale at the Alex Lovely Theater, Beautiful Theater,
So we were celebrating him the entire show and reminding
you to get tickets. I'm told that the VIP tickets
are sold out. I would encourage you, if you are
interested in going, is to talk to your family and
the people that you want to go with and find
out if you can go. Then go to the Alex
(25:18):
dot com, scroll down till you see Bob Ger's face,
buy your tickets, and then when you come out on
the twenty sixth, you can go to Will Call and
just tell him that you bought your tickets and that
you heard about it on KFI and they'll give you
a commemorative pin, a little lapel pin that they'll be
selling that night, but it will be yours because you're
(25:41):
listening now, so I'm very much looking forward to this.
It was I don't think it was completed when Bob
was here last time in October. And to continue to
celebrate another restaurant that not only is one of Bob's favorites,
but is one of mine. It is actually a gem
in southern California and here in Los Angeles and bird
(26:04):
Bank Smokehouse nineteen forty six, they came aboard. You can
find that even in the name of their website Smokehouse
nineteen forty six dot com. Smokehouse nineteen forty six dot com.
The food there is wonderful, their drink program wonderful. Bob
and I were talking about how they still serve many
(26:27):
cocktails sidecar style like their martinis. So you get a
little little carafe on the side. It's served over ice
and you're not a drinking man these days, but back
in the day you used to have a couple of
pops during lunch.
Speaker 5 (26:40):
Yeah.
Speaker 3 (26:40):
I always thought the nice thing was you get part
part way down on the first martini and then it's like, oh,
I have a.
Speaker 5 (26:48):
Fresh one without having to order it.
Speaker 3 (26:50):
You know it's right there and it's the container.
Speaker 2 (26:54):
So Hector was nice enough from the Smokehouse. I know
they're very busy on Saturdays and Sundays. Of course they
have an amazing brunch. It is absolutely one of the
most phenomenal brunches in the Southland and it is at
the top of the list of where I go when
I want a fabulous brunch. But he was kind enough
(27:15):
to come in. How's everything going over there at the Smokehouse?
Sector get up on that, Mica, will you please?
Speaker 5 (27:20):
Brother?
Speaker 8 (27:21):
Thankfully, we are busier than ever.
Speaker 4 (27:23):
You know what.
Speaker 8 (27:25):
We're built by a community.
Speaker 13 (27:26):
We have the support of the community, and we're so
graceful that we still have the support of all you guys,
you know, the media, people that live around the area.
Speaker 8 (27:34):
But Small House been there since nineteen forty six.
Speaker 13 (27:37):
We're going for seventy nine years and stronger than ever
and happy to be there, happy to be here with
you guys.
Speaker 1 (27:43):
Well, it was very kind.
Speaker 2 (27:44):
I know that Saturdays are busy, and the fact that
you came not only to come on the Foe Report
and share such amazing food.
Speaker 1 (27:52):
Tell us some of the things that you brought to
help celebrate Bob Gerr.
Speaker 8 (27:56):
Well today we brought one of his favorite things.
Speaker 13 (27:58):
We have baby back of raves have barbecue chicken, tried
tabe caesar salad, and our world family is a GUARDI
cheese bread.
Speaker 1 (28:07):
Oh my gosh, that garlic cheese bread.
Speaker 9 (28:09):
Is that carrot cake over there? Caroc cheesecake? Right? I
tell you.
Speaker 1 (28:16):
You know, this show's got perks.
Speaker 2 (28:17):
Brother, it's uh, you come back next week, just keep
coming back.
Speaker 9 (28:21):
And you're like, oh, oh yeah, I'm already a large man.
I don't need to be a.
Speaker 2 (28:25):
Large old brother. Yeah, you and I could be brothers.
But what a wonderful setup. Now this cheese bread, Bob,
that was the first thing I noticed you reached for.
Speaker 1 (28:36):
You said, popped out.
Speaker 5 (28:37):
I couldn't wait.
Speaker 3 (28:38):
I had to reach off of there and grab a
piece of that. Yeah, right off the map.
Speaker 2 (28:42):
There's something I've tried duplicating it and making it at home.
Speaker 1 (28:46):
You just can't.
Speaker 8 (28:48):
Can I try? I did the same thing when we
start working.
Speaker 13 (28:51):
I was like, well, there's something on this on these cheesebread,
and let me try it at home because I love
to cook.
Speaker 8 (28:56):
Yeah, and I just couldn't get it.
Speaker 9 (28:58):
But you know the recipe. Though you know the recipe,
but they don't tell us.
Speaker 1 (29:01):
I don't want to know.
Speaker 2 (29:03):
Here's the Oh. I try that all the time. I
go what was the secret recipe again? And they go, oh,
what are you trying to I try and get it
out of people all the time. But the heritage and
the history is part of the magic too. Has that
warm feel when you go in there. The service is
warm and friendly, the food is always on point, and
(29:28):
the the buffet style on Saturdays and Sundays for it's
just Sundays, right, and just Sundays for the brunch is
You're just never You're not going to find a brunch
like that.
Speaker 5 (29:41):
It just.
Speaker 1 (29:43):
Yeah, bottomless.
Speaker 2 (29:44):
Mimses Oh a friend of mine, she's an actress, and
she and I would I worked on Sunday mornings and
I we'd meet there after I got off there and
we would plow through. They started just bringing the bottles.
Speaker 1 (30:01):
That we would just eat all day.
Speaker 3 (30:03):
Do you know I've been eating at the Smokehouse for
seventy seven years?
Speaker 1 (30:09):
Wow?
Speaker 3 (30:09):
Seventy seven years. I started when I was in the
eleventh grade.
Speaker 1 (30:14):
Wow.
Speaker 3 (30:14):
And by the time nineteen fifty five came along, every
salesman wanted to sell a product for the things I
designed for Disneyland. They'd always take me for my free lunch,
the salesman's lunch to the Smokehouse. I have probably had
a record number of free lunches at the Smokehouse all
(30:37):
the Disney years, because they're whining you. They might only
sell us ten parts for something, but I'd get the
full lunch as if we were buying.
Speaker 5 (30:47):
A thousand somethings from it.
Speaker 1 (30:49):
Four because it was Disney, all the.
Speaker 3 (30:51):
Car dealers, because we bought a lot of car parts,
you know, to make make the rides I worked on.
So the Smokehouse has been like my we heard of
Disney Cafeteria home.
Speaker 5 (31:04):
Because it's such a regular Oh that's awesome.
Speaker 12 (31:07):
Well there's a documentary in that place alone. Oh yeah,
that restaurant has had just Hollywood history alone. That used
to be the hangout for anybody who worked at Warner Brothers.
Oh yeah, I can see when they wrap, they would
come over and have a drink, you know.
Speaker 2 (31:23):
Er when it was shot there, Clooney would come over.
I remember all that. Well, we'll come back. We'll talk
more about the Smokehouse and again. Smokehouse nineteen forty six
dot com. Smokehouse nineteen forty six dot com. We'll be
back with more, So go nowhere. This is KFI Hurt
Everywhere on the iHeartRadio app. You've been listening to the
(31:45):
Fork Report. You can always hear us live on KFI
AM six forty two to five pm on Saturday, and
anytime on demand on the iHeartRadio app
The Fork Report w Neil Saavedra News
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