April 26, 2025 • 25 mins
We continued with Teddy Seraphine-Leonard discussing the GoFund me for their Inn. Texas is advocating for a fascinating culinary change: the legal renaming of the popular New York steak cut to ‘Texas Strip.’ This initiative reflects a desire to celebrate Texas's rich cultural heritage and identity within the culinary world. Cross w/ Tiffany
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Sevedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
We're talking with people affected by the fires in January,
not just ones that lost their homes that we are
praying for, but because it's a food show, to those
that either lost businesses or are finding didn't lose the structure,
(00:23):
but are finding it hard to stay afloat when everybody's
scattered everywhere because they can't be at home. Right now,
we're talking with Teddy Seraphine Leonard. She's the owner of
real In. You must know it there in Malibu, seeing
it as you drive the coast, which we are blessed
and incredibly lucky to have here in Southern California. It's
(00:44):
the only thing worth the Texas, let's be honest, and
I wanted her to talk a little bit more about
the real In because this is and has been an
important part of the food scene and the comfort that
food brings to Southern California. Keep mind, you can find
out more at reel in Malibu r e E l
(01:05):
in Malibu dot com. There's a link there for a
GoFundMe page that goes directly to the workers that have
been working there for a long time. You said some
like thirty years.
Speaker 2 (01:17):
Yes. In fact, two of the employees were there when
my husband bought the restaurant thirty seven years ago.
Speaker 1 (01:24):
Wow.
Speaker 2 (01:24):
And so they've been there longer than he has. And
they're all sort of she's married to each other, and
it's just it's kind of a unique story and that
it is family.
Speaker 1 (01:36):
So you were telling one of the things that stood
out that was very sweet to me, Teddy. You were
talking about how, you know, the famous, the rich, we're
standing next to surfers and you know, politicians and whatever,
and food is the equalizer in that. I love that.
You know, it's not a fancy place, but equalized everyone.
Speaker 2 (01:59):
Oh, it really did. And it was funny because we
would also get people that were going to you know,
large galas and Malibu and they'd say, oh, we're stopping
here to eat first because they just you know, have
these little finger things at the gatherings and we want
we want a plate full of food, and our crew
we would have to kind of say, guys, you don't
want to keep throwing food away. They would overheat people's
(02:23):
plates like they were at their own home in Mohaka.
You know, we tried everything this now like okay, two
scoops of that and two scoops of that with this
particular spoof. None of it worked. They just did it
like it was their mother trying to fatten them up.
And it was hilarious. Yeah, we couldn't. That was one thing.
(02:44):
And just they everything was fresh, Everything was made on
site every day. The fish was delivered fresh every single day,
the same fish venders that were delivering the Maestro's and
Thenobu and the other restaurants, same fish, not the same
price when we some of it, but we didn't have
table claws or waiters or any of that. But we
(03:06):
had really good fresh fish. And they made up the
chipotle sauce. They made up the sauce, They made up
all the spices for the Cajun and they did that.
We were laughing, and I said, I'd love to get
the recipes. We talked about doing a cookbook and putting
the recipes and raise more money for the crew, and
you know, they would grab handfuls of spices and you
(03:28):
can't really quantify that. So I was trying to find them.
If we do a cookbook, we need to have actual
measurements on what you put in, and that's not how
I mean. It was all very It was very much,
like I said, a mom and pop place. People knew us,
they knew our crew, our crew knew them, and everybody
(03:48):
felt like they owned it. You know. That was one
thing my husband loved. It's a culture he set up.
This belongs to the community. And you know, people would
walk in and decide with their group, Oh, we we're
going to move these tables over here and move those
chairs over there, and you know, they would do whatever
they wanted to do. They'd bring their dogs out on
the patio on the weekends and it was just it
(04:12):
was lovely to have that kind of culture and that
kind of gathering place for the community. And I hope
even if we don't do it, I hope someone else does.
But our crew has all come back to us and said, look,
we're going to you know, I said, I want you
guys to get jobs because we don't know how long
this is going to take and I don't know how
much more I can raise on the GoFundMe, and we've
(04:35):
got to wait to see because our income obviously stopped
when the restaurant shut down, and but they worked for
some of them. A couple of them. We have them
coming up and doing yard work for us. Yeah yeah, yeah,
and paying and being able to pay them. All of
our crew was legal. Over the years, we had helped
(04:57):
them get their green cards and they're SI listenship. But
still they're concerned with what's happening, and I'm concerned for
people with what's happening right now.
Speaker 1 (05:09):
Yeah, we're hearing a lot of that obviously, and that's
been something that has been throughout the food industry for
a long time. And as I said earlier on the show,
if there's people you don't want here because they're bad,
then there should be people that you do want here
because they're good. And you know, being able to decide
(05:29):
and have a system is the best way and the
reasonable way. Just one more moment here, Heaven forbid. But
you guys deserve your time too. You put in a
lot of love, so you deserve your time too and
are allowed for that. And hopefully someone takes that legacy
with your guidance. What do you want people to remember
(05:51):
or think? What do you I know? We right now
go to really in Malibu dot Com. Click the link
for the GoFundMe to help pay or the workers. It's
not going to you and your husband, it's going to
your workers. But what do you want them to think
about when they think about that neon sign of the
you know, the fish jumping on something that we've seen
(06:13):
in Malibu forever? What do you want them to remember
and think about.
Speaker 2 (06:17):
The spirit of Malibu, the community of Malibu, and to
Panga and the palisades that if you go to I
hopefully still on our Instagram or our website. Many many
people came forward with so many stories that I'd say
the first two days, three actually two weeks after it
(06:37):
burned down, I found myself I could only read two
a day because I would just start crying. I was
so moved by what other people felt they had lost.
I mean, I know what my husband and I lost,
but it was more impactful to us that all these
other the community loss. It was a community loss. And yeah,
(06:58):
so if we get to rebuild, We're hoping our son, Jack,
my step son, my husband's son, Jack is in the
food industry. We're trying to convince him to come down
and maybe you know, take the lead on this because
he does manage restaurants in Seattle. But not sure, not sure.
I mean, I don't know what's happening. And I feel
(07:18):
very badly for the restaurants in Malibu. And if people
your listeners get a chance somehow they get to Malibou
where they take the one on one to Malibu Canyon
and go over, there are wonderful restaurants that really need
your patronage right now that are going through such a
hard time. Their businesses are down by like eighty percent
from last year, and ours burned down in a weird way.
(07:40):
We were blessed because we had insurance and you know,
otherwise we would be going through our savings like we
did during COVID. And I think that's something that if
people go to the beach, it's lovely. You know, maybe
not in the water, but look at it.
Speaker 1 (07:57):
Look at it, take pictures. Don't step in it.
Speaker 2 (08:00):
Yeah, you know, I'm not The reports are great, but
you know there's some lovely places like oh see that.
Just these these restaurants really they need they need us
right now. It'd be nice to see people go out
and patronize them.
Speaker 1 (08:14):
Well, it is my job to ring that bell every Saturday,
and I'll continue to do it, my friend. I appreciate
it that you came on and took the time. I
know you've got a lot going on. Please keep us
posted on any changes, and my producer and I will
make sure that everybody knows what's happening. And if I
can say, one last tip is to your step son.
(08:36):
Every time it's raining there and it's sunny here, calling,
Oh my gosh, it's so beautiful right now. Oh it's raining.
Oh my god, honey, that's so horrible it is. It's
eighty five here right now. Well, oh, why are you
coming through your windows? Oh my god, that sounds horrible.
Speaker 2 (08:54):
And then that's hilarious. It's true. Well, he grew up here,
so he knows what the weather's like here.
Speaker 1 (09:00):
Out of my mind him discot you're right.
Speaker 2 (09:02):
Well, thank you so much for that, and thanks for
having me.
Speaker 1 (09:05):
Teddy A. Seraphine Lennard, owner of real in and again
you can find everything out at real in Malibu dot com,
Real in Malibu dot com.
Speaker 3 (09:13):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty or three hours.
Speaker 1 (09:21):
We have to shake off the heaviness of the news
and come together and celebrate, celebrate food, the people that
make it, the culture behind it so great. What a
day to day meeting interesting people that, although they're struggling,
have powerful philosophies about what they do in the food industry.
These are people affected by the fires in January, both
(09:43):
in the Palisades and in Altadena and beyond that were
kind of putting together a list. Even Towala I was
connecting with and said, you know, give us some names,
talk talk around the neighborhood, find out who's struggling. Let's
we'll keep this going. And Kayla and I have been
very focused and dedicated to making sure you know about
(10:06):
these people that are affected by these things as well,
and we'll keep doing it. But talking to Rudy from
Gracias Signor and talking to Teddy from real In there
in Malibu via the phone to hear her story thirty
seven years ago her husband bought real In. We've all
(10:28):
seen that stuff, telling stories about Beckham going in there
and just I mean and how it was an equalizer.
You know, everybody who came in was the same. They
didn't care if you were famous or not, and how
you were getting the same cut, the same fish quality
from the same people as high end white clothed linen
(10:50):
cloth tables were getting and you weren't paying those prices
for it. That's often the way it goes. It's often
the way it goes. There are so many the more
hands involved, the more things involved, is the costlier gets
very inspired about those things. Also, Bill Handle got his
big green egg today and he has been wanting it.
(11:13):
His new wife, Lindsay, has said that he has not
shut up about it for months because he was so excited.
And then I hosted Handle at my house one day
for lunch. I said, come over, I showed him mine,
I cooked lunch for him, and the two of us
just sat out on my front porch, eating and talking
about food and the techniques you can do with the
(11:35):
big green egg and all of that. So he's excited.
He decided that's what he wanted at his new place
in Orange County, and so she sent me pictures of
it and that he's super excited. And it's just one
of those interesting days where food and philosophy and what
it means to us and why food is so powerful
(11:57):
in our lives, those flavors and textures that put us
mile on our face. The love that is created. You know,
when somebody makes you food that makes it tastes better
than if you were doing it yourself. So we still
have more to come, and then we'll talk with Tiffany.
Of course, Tiffany's coming aboard at five o'clock, so go
know where. We'll be back with Martha.
Speaker 3 (12:18):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI Am six forty.
Speaker 1 (12:24):
How you doing today is? It started with rain. My
wife came in, I slept in a little later. I
think I got up at nine this morning, so I
was like, I think I went to bet at midnight though.
It's one of those nights where my curious little artistic
brain was going all over the place looking things up,
materials to build with and all kinds of things. By
(12:46):
the way, I would love for you to hang out
with us on social media at fork Reporter on Instagram
at fork Reporter. We have a good time there. I
put up memes trying to think bring people joy through there.
Put up a picture of my wife and me on
our wedding day. I love that lady. A bust of chops,
but I love that lady, and she treats me like
(13:09):
gold and I hope she gets the same treatment in return.
But we just had our seventeenth anniversary, so I put
that up. And otherwise it's funny goofy stuff up there,
always having a good time. And then if you're artistically
inclined or you like art or building, if you're a
maker or a creator or anything like that, my newest
(13:30):
one is savco Industries saa v COO industries on Instagram,
and that's just things I do at my shop, and
I have a small business where I do promotional light
and some light fabrications, some props and stuff like that.
But it's not really I know it's not it's not
open to the public currently or I don't sell the
(13:51):
public or anything like that. But I ended up using
that name because I already had it. So I'm not
selling anything on there at least not at this point.
I talk to friends about doing opening up to some things,
but right now it's just like, hey, look I made
this for my son, or I'm doing this or working
on a project, and I'd love for you to check
that out if you have time as well at savcosaa
(14:15):
vco industries dot com. And I like, you know, star
wars and building things. I like Halloween and decorating for
the holidays and all kinds of stuff. So you want
to do that or you just want to see that
different side of what I do when it's not involved
with food or the show. Check that out, all right,
Texas wants to ban well, there's a Texas bill rather
(14:39):
that wants to rename the New York strips at Steak
to Texas strip. I know, we're still dealing with Gulf
of America and all that stuff. So this is an
interesting one because ultimately it's like anything else, it's rare,
but there are still new cuts of meat that are
come across, you know, the animal fabricated and to the
(15:02):
best of the ability to use every single part of
the animal. That's the way to do it.
Speaker 4 (15:06):
You know.
Speaker 1 (15:06):
I have this conversation with my son last night. We
were at BJ's. I know, fancy right for our seventeenth anniversary,
but we want to do something as family and we
like Bjay's and it's a fun atmosphere. So we went
out there in Glendale by the Americana and we had
(15:27):
a wonderful, wonderful evening. It was packed and there's a
good vibrant crowd. There of different types of people and
young and old and everything else. But my son had
never had bone in wings, you know, because kids say
everything is a chicken tender or a nugget. And I said,
I want you to have these. I want you to
(15:48):
try them. There's a cartoony watches where that they're they're
obsessed with wings. And he tried them and he enjoyed them,
and he, you know, he was like, this is fantastic,
this is really wonderful, and really enjoyed them. And you think, well,
this is an animal. And he goes, this is from
(16:08):
the animal, right, from a chicken. And I said, yeah,
and that's why the bones are here, and explain that.
And he asked a bunch of questions and I told him,
I said, if you're going to take the life of
an animal out of respect, you use all of it,
every little piece you can, even the bones for making
your stock or doing what you use everything you can.
(16:31):
And so we come up with new cuts on a
rare occasion. And but basically you're parsing the animal and
fabricating it down to certain parts and certain cuts that
are well known now as far as the history of
these cuts you get, you kind of name them when
when you can trace them back to a person or
a place and this was its origin. You know. I
(16:51):
suppose you can call a margarita whatever you want, you know,
but it's like, at what point, you know, do I
care if someone calls it a Texas steak? I don't, Well,
I know what the hell it is. No, I'm going
to say it's a New York strip because that's what
it is to me when I see it. If I
saw that cut raw in a package without a label
(17:13):
on it, I'd go, that's a New York strip right there.
And that just makes it easier. In some areas, something's
a regional. What was the thing that you said was
the Pittsburgh Medium Oh.
Speaker 4 (17:24):
Yeah, Pittsburgh Medium steak.
Speaker 1 (17:26):
And what is that described?
Speaker 5 (17:27):
If people don't know, that's how I like my stake prepared.
Is really charred on the outside and then medium slash
rare on the inside.
Speaker 1 (17:34):
So that's a regional thing. Now, there are things I
was telling you in the Latino community, Mexicans in particular,
a lot of times like it's super charred on the outside,
and when you're growing up, depending if you came straight
from a Latin America, you probably want it well done
(17:55):
because you didn't trust the meat necessarily. So, you know,
as people are here in the States more and more,
then they switch to chart on the outside and medium
on the inside. But there's all these different things that
are regional, and sometimes the names may be different. There
are you know, flank steaks, flap stakes. There's all kinds
(18:16):
of different names, and sometimes there's different names for the
same cut. So it does happen. And depending on where
you are, if you're buying in a certain butcher or
a certain a marketplace, it might be called something different.
This seems like just a marketing thing. You know, you
(18:39):
could call it whatever you want. You can say it's
a Texas steak and then beneath it say a specially
prepared New York strip whatever. So I don't know if
this is going to go anywhere as to what this means,
but trying to get it to immortalize, you know, a
new name when it's been New York State steak for
(19:01):
so long. I'm curious as how this is is going
to play out. But we shall see. Another battle that
is heated and technically means nothing. You've been listening to
the 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 talking to
(19:22):
Teddy from Real in Oh my gosh and Rudy geez,
did you not want it from Gracia signor the food truck?
And you know a lot of losing a lot of
people that have been displaced because the fires, and that
was their hangout, you know, in those areas in the
(19:44):
Palisades and the like. And and here he is. Someone
wouldn't even let us pay for the food brought us food.
Kayla producer Kayla even told him, please don't bother bringing food.
We just want to celebrate you and hear your story.
And meanwhile we will and here of it.
Speaker 4 (20:01):
He's like, the food trucks outside, what do you need?
And how many?
Speaker 5 (20:04):
I'm like, all right, we get two? He gave twelve,
twelve and then four tacos? Yeah, amazing types of four
different sets of three?
Speaker 4 (20:12):
Was that twelve?
Speaker 2 (20:13):
Oh?
Speaker 4 (20:14):
I know, he's amazing.
Speaker 1 (20:16):
What's that? I hope you tipped him.
Speaker 4 (20:17):
I will tip and give us his vemo. But yeah,
I did give him a hug.
Speaker 1 (20:20):
I wanted to just hold him.
Speaker 4 (20:22):
What a sweet man, right, he had an adorable face.
He was just an adorable personal energy. Just love the kid.
Speaker 1 (20:27):
That's how that's how he gets more of a tip.
Doesn't work with with my fat cheeks. I got cheeks.
You don't want to think about your cheeks these on
my face? All right? Tiffany Hobbs is with us enjoying
the show last week.
Speaker 6 (20:46):
Wow, thank you?
Speaker 1 (20:47):
What is going on tonight?
Speaker 6 (20:48):
Well, you know you started the show off by saying
that once the cameras go away, that doesn't mean that
we should take our feet off of the gas. We
should continue paying attention to people and businesses that were
by the fires. I really enjoyed that segment in the
beginning and the entire theme of tonight's show that you had.
Because we're carrying that theme over. We'll be speaking to
(21:09):
a senior from Palisades High School and she is going
to give us the rundown on how the first week
went back at the Seers Building, say back at it's
their first week at the Seers Building. They'll be there
for the for the foreseeable future as their high school
is reconstructed. The projected dates for the kind of rehabilitation
(21:31):
of Palisades High School go out until twenty twenty eight
at the earliest, so this Seers Building could be their
home for a while. And so she's going to come
on and tell us about the journey from January seventh
to just this recent Friday yesterday, after finishing their first week.
We're going to also talk about how malls in Orange
County are being repurposed. So looking at the Seers building,
(21:54):
that's one way in which they're being reutilized, but malls
are also being turned into housing, and Orange County has
a few malls that are vacant or nearly so, and
what the local city council there is looking into doing
to make those habitable. We're also going to talk about
Mayor Bass's proposed budget cuts and not just how we
(22:16):
will respond to them as far as taxes and other
sorts of revenue streams, but also the impact that they're
going to have on LA Animal Services. There are some
really negative outlooks, dire outlooks about how the local shelters
will be impacted. So I'll get into details on that,
and then it's prom season. Of course, if you're driving
(22:37):
around this weekend, you might see the limos, you might
see kids in their nice, flashy clothes as they're getting
ready to go to prom. I know tonight there's a
prom at Ramon Cortina's High School. They're downtown La, funny
looking building right off the ten Freeway and one on
one freeway. It's a kind of Art Deco building that
you can see. It looks like a huge sculpture. It's
(22:58):
a high school and they're having their prom tonight. Just
a little shout out to them.
Speaker 1 (23:02):
Doesn't it Like, wasn't it in June? Like in my head,
I think about dads and grads, right.
Speaker 6 (23:08):
It was always May for me, late May, early June.
But the school year is different than when we were
in school, so.
Speaker 1 (23:14):
Now it's either all my son. It's a different march.
Speaker 6 (23:16):
Even across the country, but it's prom seasons. We're going
to take a deeper dive into the history of prom
and as well as the cost of prom, the average
cost of prom in twenty twenty five, which is far
different than when I was in school. So we're talking
a huge, huge performance when it comes to prom.
Speaker 4 (23:36):
It's going to be a fun show.
Speaker 1 (23:38):
They do those promposals.
Speaker 6 (23:40):
They do proposals, wow, very orchestrated, very it's it's a
huge revenue stream for businesses all around the city. So
we'll talk about it and if you having Max, this
is something that you should start to put money away
for now.
Speaker 1 (23:57):
To be honest, I don't think they'll be schools by then.
It won't be colleges, there won't be l a unified.
It will be no So I won't worry. He'll be
homeschooled and that.
Speaker 4 (24:07):
And that'll be fine.
Speaker 3 (24:08):
Yeah.
Speaker 4 (24:08):
Probably my wife.
Speaker 1 (24:10):
Will be in her dress from the eighties and be okay.
So I'm glad they're back at school, seris. I hope
they don't get lost in those round clothes racks that
we used to hide in as kids.
Speaker 4 (24:21):
You know, I hope they enjoy too young to know.
Speaker 1 (24:23):
That, but did that. It's sears. They'd have these racks
of clothing that were round and you could hide in
them as a kid and your parents couldn't find you.
It was the best thing ever. We had Kmart at
one time. Did they have the round wracks though? Its
just that is sears to me.
Speaker 4 (24:39):
May company I believe had it. Yeah, it looks really
fun when they did it on TV.
Speaker 1 (24:44):
Yeah, oh yeah, when you watched it as a young child, mommy,
what's that? What's apartment store? And stuff calling me mommy
and get out of my house. I'm coming in there,
so go know where this is. Thanks for hanging out.
Be kind to each other, be empathetic. That's what makes
us human. And I'll catch you on the flip side.
Speaker 3 (25:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Sevedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
We're talking with people affected by the fires in January,
not just ones that lost their homes that we are
praying for, but because it's a food show, to those
that either lost businesses or are finding didn't lose the structure,
(00:23):
but are finding it hard to stay afloat when everybody's
scattered everywhere because they can't be at home. Right now,
we're talking with Teddy Seraphine Leonard. She's the owner of
real In. You must know it there in Malibu, seeing
it as you drive the coast, which we are blessed
and incredibly lucky to have here in Southern California. It's
(00:44):
the only thing worth the Texas, let's be honest, and
I wanted her to talk a little bit more about
the real In because this is and has been an
important part of the food scene and the comfort that
food brings to Southern California. Keep mind, you can find
out more at reel in Malibu r e E l
(01:05):
in Malibu dot com. There's a link there for a
GoFundMe page that goes directly to the workers that have
been working there for a long time. You said some
like thirty years.
Speaker 2 (01:17):
Yes. In fact, two of the employees were there when
my husband bought the restaurant thirty seven years ago.
Speaker 1 (01:24):
Wow.
Speaker 2 (01:24):
And so they've been there longer than he has. And
they're all sort of she's married to each other, and
it's just it's kind of a unique story and that
it is family.
Speaker 1 (01:36):
So you were telling one of the things that stood
out that was very sweet to me, Teddy. You were
talking about how, you know, the famous, the rich, we're
standing next to surfers and you know, politicians and whatever,
and food is the equalizer in that. I love that.
You know, it's not a fancy place, but equalized everyone.
Speaker 2 (01:59):
Oh, it really did. And it was funny because we
would also get people that were going to you know,
large galas and Malibu and they'd say, oh, we're stopping
here to eat first because they just you know, have
these little finger things at the gatherings and we want
we want a plate full of food, and our crew
we would have to kind of say, guys, you don't
want to keep throwing food away. They would overheat people's
(02:23):
plates like they were at their own home in Mohaka.
You know, we tried everything this now like okay, two
scoops of that and two scoops of that with this
particular spoof. None of it worked. They just did it
like it was their mother trying to fatten them up.
And it was hilarious. Yeah, we couldn't. That was one thing.
(02:44):
And just they everything was fresh, Everything was made on
site every day. The fish was delivered fresh every single day,
the same fish venders that were delivering the Maestro's and
Thenobu and the other restaurants, same fish, not the same
price when we some of it, but we didn't have
table claws or waiters or any of that. But we
(03:06):
had really good fresh fish. And they made up the
chipotle sauce. They made up the sauce, They made up
all the spices for the Cajun and they did that.
We were laughing, and I said, I'd love to get
the recipes. We talked about doing a cookbook and putting
the recipes and raise more money for the crew, and
you know, they would grab handfuls of spices and you
(03:28):
can't really quantify that. So I was trying to find them.
If we do a cookbook, we need to have actual
measurements on what you put in, and that's not how
I mean. It was all very It was very much,
like I said, a mom and pop place. People knew us,
they knew our crew, our crew knew them, and everybody
(03:48):
felt like they owned it. You know. That was one
thing my husband loved. It's a culture he set up.
This belongs to the community. And you know, people would
walk in and decide with their group, Oh, we we're
going to move these tables over here and move those
chairs over there, and you know, they would do whatever
they wanted to do. They'd bring their dogs out on
the patio on the weekends and it was just it
(04:12):
was lovely to have that kind of culture and that
kind of gathering place for the community. And I hope
even if we don't do it, I hope someone else does.
But our crew has all come back to us and said, look,
we're going to you know, I said, I want you
guys to get jobs because we don't know how long
this is going to take and I don't know how
much more I can raise on the GoFundMe, and we've
(04:35):
got to wait to see because our income obviously stopped
when the restaurant shut down, and but they worked for
some of them. A couple of them. We have them
coming up and doing yard work for us. Yeah yeah, yeah,
and paying and being able to pay them. All of
our crew was legal. Over the years, we had helped
(04:57):
them get their green cards and they're SI listenship. But
still they're concerned with what's happening, and I'm concerned for
people with what's happening right now.
Speaker 1 (05:09):
Yeah, we're hearing a lot of that obviously, and that's
been something that has been throughout the food industry for
a long time. And as I said earlier on the show,
if there's people you don't want here because they're bad,
then there should be people that you do want here
because they're good. And you know, being able to decide
(05:29):
and have a system is the best way and the
reasonable way. Just one more moment here, Heaven forbid. But
you guys deserve your time too. You put in a
lot of love, so you deserve your time too and
are allowed for that. And hopefully someone takes that legacy
with your guidance. What do you want people to remember
(05:51):
or think? What do you I know? We right now
go to really in Malibu dot Com. Click the link
for the GoFundMe to help pay or the workers. It's
not going to you and your husband, it's going to
your workers. But what do you want them to think
about when they think about that neon sign of the
you know, the fish jumping on something that we've seen
(06:13):
in Malibu forever? What do you want them to remember
and think about.
Speaker 2 (06:17):
The spirit of Malibu, the community of Malibu, and to
Panga and the palisades that if you go to I
hopefully still on our Instagram or our website. Many many
people came forward with so many stories that I'd say
the first two days, three actually two weeks after it
(06:37):
burned down, I found myself I could only read two
a day because I would just start crying. I was
so moved by what other people felt they had lost.
I mean, I know what my husband and I lost,
but it was more impactful to us that all these
other the community loss. It was a community loss. And yeah,
(06:58):
so if we get to rebuild, We're hoping our son, Jack,
my step son, my husband's son, Jack is in the
food industry. We're trying to convince him to come down
and maybe you know, take the lead on this because
he does manage restaurants in Seattle. But not sure, not sure.
I mean, I don't know what's happening. And I feel
(07:18):
very badly for the restaurants in Malibu. And if people
your listeners get a chance somehow they get to Malibou
where they take the one on one to Malibu Canyon
and go over, there are wonderful restaurants that really need
your patronage right now that are going through such a
hard time. Their businesses are down by like eighty percent
from last year, and ours burned down in a weird way.
(07:40):
We were blessed because we had insurance and you know,
otherwise we would be going through our savings like we
did during COVID. And I think that's something that if
people go to the beach, it's lovely. You know, maybe
not in the water, but look at it.
Speaker 1 (07:57):
Look at it, take pictures. Don't step in it.
Speaker 2 (08:00):
Yeah, you know, I'm not The reports are great, but
you know there's some lovely places like oh see that.
Just these these restaurants really they need they need us
right now. It'd be nice to see people go out
and patronize them.
Speaker 1 (08:14):
Well, it is my job to ring that bell every Saturday,
and I'll continue to do it, my friend. I appreciate
it that you came on and took the time. I
know you've got a lot going on. Please keep us
posted on any changes, and my producer and I will
make sure that everybody knows what's happening. And if I
can say, one last tip is to your step son.
(08:36):
Every time it's raining there and it's sunny here, calling,
Oh my gosh, it's so beautiful right now. Oh it's raining.
Oh my god, honey, that's so horrible it is. It's
eighty five here right now. Well, oh, why are you
coming through your windows? Oh my god, that sounds horrible.
Speaker 2 (08:54):
And then that's hilarious. It's true. Well, he grew up here,
so he knows what the weather's like here.
Speaker 1 (09:00):
Out of my mind him discot you're right.
Speaker 2 (09:02):
Well, thank you so much for that, and thanks for
having me.
Speaker 1 (09:05):
Teddy A. Seraphine Lennard, owner of real in and again
you can find everything out at real in Malibu dot com,
Real in Malibu dot com.
Speaker 3 (09:13):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty or three hours.
Speaker 1 (09:21):
We have to shake off the heaviness of the news
and come together and celebrate, celebrate food, the people that
make it, the culture behind it so great. What a
day to day meeting interesting people that, although they're struggling,
have powerful philosophies about what they do in the food industry.
These are people affected by the fires in January, both
(09:43):
in the Palisades and in Altadena and beyond that were
kind of putting together a list. Even Towala I was
connecting with and said, you know, give us some names,
talk talk around the neighborhood, find out who's struggling. Let's
we'll keep this going. And Kayla and I have been
very focused and dedicated to making sure you know about
(10:06):
these people that are affected by these things as well,
and we'll keep doing it. But talking to Rudy from
Gracias Signor and talking to Teddy from real In there
in Malibu via the phone to hear her story thirty
seven years ago her husband bought real In. We've all
(10:28):
seen that stuff, telling stories about Beckham going in there
and just I mean and how it was an equalizer.
You know, everybody who came in was the same. They
didn't care if you were famous or not, and how
you were getting the same cut, the same fish quality
from the same people as high end white clothed linen
(10:50):
cloth tables were getting and you weren't paying those prices
for it. That's often the way it goes. It's often
the way it goes. There are so many the more
hands involved, the more things involved, is the costlier gets
very inspired about those things. Also, Bill Handle got his
big green egg today and he has been wanting it.
(11:13):
His new wife, Lindsay, has said that he has not
shut up about it for months because he was so excited.
And then I hosted Handle at my house one day
for lunch. I said, come over, I showed him mine,
I cooked lunch for him, and the two of us
just sat out on my front porch, eating and talking
about food and the techniques you can do with the
(11:35):
big green egg and all of that. So he's excited.
He decided that's what he wanted at his new place
in Orange County, and so she sent me pictures of
it and that he's super excited. And it's just one
of those interesting days where food and philosophy and what
it means to us and why food is so powerful
(11:57):
in our lives, those flavors and textures that put us
mile on our face. The love that is created. You know,
when somebody makes you food that makes it tastes better
than if you were doing it yourself. So we still
have more to come, and then we'll talk with Tiffany.
Of course, Tiffany's coming aboard at five o'clock, so go
know where. We'll be back with Martha.
Speaker 3 (12:18):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI Am six forty.
Speaker 1 (12:24):
How you doing today is? It started with rain. My
wife came in, I slept in a little later. I
think I got up at nine this morning, so I
was like, I think I went to bet at midnight though.
It's one of those nights where my curious little artistic
brain was going all over the place looking things up,
materials to build with and all kinds of things. By
(12:46):
the way, I would love for you to hang out
with us on social media at fork Reporter on Instagram
at fork Reporter. We have a good time there. I
put up memes trying to think bring people joy through there.
Put up a picture of my wife and me on
our wedding day. I love that lady. A bust of chops,
but I love that lady, and she treats me like
(13:09):
gold and I hope she gets the same treatment in return.
But we just had our seventeenth anniversary, so I put
that up. And otherwise it's funny goofy stuff up there,
always having a good time. And then if you're artistically
inclined or you like art or building, if you're a
maker or a creator or anything like that, my newest
(13:30):
one is savco Industries saa v COO industries on Instagram,
and that's just things I do at my shop, and
I have a small business where I do promotional light
and some light fabrications, some props and stuff like that.
But it's not really I know it's not it's not
open to the public currently or I don't sell the
(13:51):
public or anything like that. But I ended up using
that name because I already had it. So I'm not
selling anything on there at least not at this point.
I talk to friends about doing opening up to some things,
but right now it's just like, hey, look I made
this for my son, or I'm doing this or working
on a project, and I'd love for you to check
that out if you have time as well at savcosaa
(14:15):
vco industries dot com. And I like, you know, star
wars and building things. I like Halloween and decorating for
the holidays and all kinds of stuff. So you want
to do that or you just want to see that
different side of what I do when it's not involved
with food or the show. Check that out, all right,
Texas wants to ban well, there's a Texas bill rather
(14:39):
that wants to rename the New York strips at Steak
to Texas strip. I know, we're still dealing with Gulf
of America and all that stuff. So this is an
interesting one because ultimately it's like anything else, it's rare,
but there are still new cuts of meat that are
come across, you know, the animal fabricated and to the
(15:02):
best of the ability to use every single part of
the animal. That's the way to do it.
Speaker 4 (15:06):
You know.
Speaker 1 (15:06):
I have this conversation with my son last night. We
were at BJ's. I know, fancy right for our seventeenth anniversary,
but we want to do something as family and we
like Bjay's and it's a fun atmosphere. So we went
out there in Glendale by the Americana and we had
(15:27):
a wonderful, wonderful evening. It was packed and there's a
good vibrant crowd. There of different types of people and
young and old and everything else. But my son had
never had bone in wings, you know, because kids say
everything is a chicken tender or a nugget. And I said,
I want you to have these. I want you to
(15:48):
try them. There's a cartoony watches where that they're they're
obsessed with wings. And he tried them and he enjoyed them,
and he, you know, he was like, this is fantastic,
this is really wonderful, and really enjoyed them. And you think, well,
this is an animal. And he goes, this is from
(16:08):
the animal, right, from a chicken. And I said, yeah,
and that's why the bones are here, and explain that.
And he asked a bunch of questions and I told him,
I said, if you're going to take the life of
an animal out of respect, you use all of it,
every little piece you can, even the bones for making
your stock or doing what you use everything you can.
(16:31):
And so we come up with new cuts on a
rare occasion. And but basically you're parsing the animal and
fabricating it down to certain parts and certain cuts that
are well known now as far as the history of
these cuts you get, you kind of name them when
when you can trace them back to a person or
a place and this was its origin. You know. I
(16:51):
suppose you can call a margarita whatever you want, you know,
but it's like, at what point, you know, do I
care if someone calls it a Texas steak? I don't, Well,
I know what the hell it is. No, I'm going
to say it's a New York strip because that's what
it is to me when I see it. If I
saw that cut raw in a package without a label
(17:13):
on it, I'd go, that's a New York strip right there.
And that just makes it easier. In some areas, something's
a regional. What was the thing that you said was
the Pittsburgh Medium Oh.
Speaker 4 (17:24):
Yeah, Pittsburgh Medium steak.
Speaker 1 (17:26):
And what is that described?
Speaker 5 (17:27):
If people don't know, that's how I like my stake prepared.
Is really charred on the outside and then medium slash
rare on the inside.
Speaker 1 (17:34):
So that's a regional thing. Now, there are things I
was telling you in the Latino community, Mexicans in particular,
a lot of times like it's super charred on the outside,
and when you're growing up, depending if you came straight
from a Latin America, you probably want it well done
(17:55):
because you didn't trust the meat necessarily. So, you know,
as people are here in the States more and more,
then they switch to chart on the outside and medium
on the inside. But there's all these different things that
are regional, and sometimes the names may be different. There
are you know, flank steaks, flap stakes. There's all kinds
(18:16):
of different names, and sometimes there's different names for the
same cut. So it does happen. And depending on where
you are, if you're buying in a certain butcher or
a certain a marketplace, it might be called something different.
This seems like just a marketing thing. You know, you
(18:39):
could call it whatever you want. You can say it's
a Texas steak and then beneath it say a specially
prepared New York strip whatever. So I don't know if
this is going to go anywhere as to what this means,
but trying to get it to immortalize, you know, a
new name when it's been New York State steak for
(19:01):
so long. I'm curious as how this is is going
to play out. But we shall see. Another battle that
is heated and technically means nothing. You've been listening to
the 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 talking to
(19:22):
Teddy from Real in Oh my gosh and Rudy geez,
did you not want it from Gracia signor the food truck?
And you know a lot of losing a lot of
people that have been displaced because the fires, and that
was their hangout, you know, in those areas in the
(19:44):
Palisades and the like. And and here he is. Someone
wouldn't even let us pay for the food brought us food.
Kayla producer Kayla even told him, please don't bother bringing food.
We just want to celebrate you and hear your story.
And meanwhile we will and here of it.
Speaker 4 (20:01):
He's like, the food trucks outside, what do you need?
And how many?
Speaker 5 (20:04):
I'm like, all right, we get two? He gave twelve,
twelve and then four tacos? Yeah, amazing types of four
different sets of three?
Speaker 4 (20:12):
Was that twelve?
Speaker 2 (20:13):
Oh?
Speaker 4 (20:14):
I know, he's amazing.
Speaker 1 (20:16):
What's that? I hope you tipped him.
Speaker 4 (20:17):
I will tip and give us his vemo. But yeah,
I did give him a hug.
Speaker 1 (20:20):
I wanted to just hold him.
Speaker 4 (20:22):
What a sweet man, right, he had an adorable face.
He was just an adorable personal energy. Just love the kid.
Speaker 1 (20:27):
That's how that's how he gets more of a tip.
Doesn't work with with my fat cheeks. I got cheeks.
You don't want to think about your cheeks these on
my face? All right? Tiffany Hobbs is with us enjoying
the show last week.
Speaker 6 (20:46):
Wow, thank you?
Speaker 1 (20:47):
What is going on tonight?
Speaker 6 (20:48):
Well, you know you started the show off by saying
that once the cameras go away, that doesn't mean that
we should take our feet off of the gas. We
should continue paying attention to people and businesses that were
by the fires. I really enjoyed that segment in the
beginning and the entire theme of tonight's show that you had.
Because we're carrying that theme over. We'll be speaking to
(21:09):
a senior from Palisades High School and she is going
to give us the rundown on how the first week
went back at the Seers Building, say back at it's
their first week at the Seers Building. They'll be there
for the for the foreseeable future as their high school
is reconstructed. The projected dates for the kind of rehabilitation
(21:31):
of Palisades High School go out until twenty twenty eight
at the earliest, so this Seers Building could be their
home for a while. And so she's going to come
on and tell us about the journey from January seventh
to just this recent Friday yesterday, after finishing their first week.
We're going to also talk about how malls in Orange
County are being repurposed. So looking at the Seers building,
(21:54):
that's one way in which they're being reutilized, but malls
are also being turned into housing, and Orange County has
a few malls that are vacant or nearly so, and
what the local city council there is looking into doing
to make those habitable. We're also going to talk about
Mayor Bass's proposed budget cuts and not just how we
(22:16):
will respond to them as far as taxes and other
sorts of revenue streams, but also the impact that they're
going to have on LA Animal Services. There are some
really negative outlooks, dire outlooks about how the local shelters
will be impacted. So I'll get into details on that,
and then it's prom season. Of course, if you're driving
(22:37):
around this weekend, you might see the limos, you might
see kids in their nice, flashy clothes as they're getting
ready to go to prom. I know tonight there's a
prom at Ramon Cortina's High School. They're downtown La, funny
looking building right off the ten Freeway and one on
one freeway. It's a kind of Art Deco building that
you can see. It looks like a huge sculpture. It's
(22:58):
a high school and they're having their prom tonight. Just
a little shout out to them.
Speaker 1 (23:02):
Doesn't it Like, wasn't it in June? Like in my head,
I think about dads and grads, right.
Speaker 6 (23:08):
It was always May for me, late May, early June.
But the school year is different than when we were
in school, so.
Speaker 1 (23:14):
Now it's either all my son. It's a different march.
Speaker 6 (23:16):
Even across the country, but it's prom seasons. We're going
to take a deeper dive into the history of prom
and as well as the cost of prom, the average
cost of prom in twenty twenty five, which is far
different than when I was in school. So we're talking
a huge, huge performance when it comes to prom.
Speaker 4 (23:36):
It's going to be a fun show.
Speaker 1 (23:38):
They do those promposals.
Speaker 6 (23:40):
They do proposals, wow, very orchestrated, very it's it's a
huge revenue stream for businesses all around the city. So
we'll talk about it and if you having Max, this
is something that you should start to put money away
for now.
Speaker 1 (23:57):
To be honest, I don't think they'll be schools by then.
It won't be colleges, there won't be l a unified.
It will be no So I won't worry. He'll be
homeschooled and that.
Speaker 4 (24:07):
And that'll be fine.
Speaker 3 (24:08):
Yeah.
Speaker 4 (24:08):
Probably my wife.
Speaker 1 (24:10):
Will be in her dress from the eighties and be okay.
So I'm glad they're back at school, seris. I hope
they don't get lost in those round clothes racks that
we used to hide in as kids.
Speaker 4 (24:21):
You know, I hope they enjoy too young to know.
Speaker 1 (24:23):
That, but did that. It's sears. They'd have these racks
of clothing that were round and you could hide in
them as a kid and your parents couldn't find you.
It was the best thing ever. We had Kmart at
one time. Did they have the round wracks though? Its
just that is sears to me.
Speaker 4 (24:39):
May company I believe had it. Yeah, it looks really
fun when they did it on TV.
Speaker 1 (24:44):
Yeah, oh yeah, when you watched it as a young child, mommy,
what's that? What's apartment store? And stuff calling me mommy
and get out of my house. I'm coming in there,
so go know where this is. Thanks for hanging out.
Be kind to each other, be empathetic. That's what makes
us human. And I'll catch you on the flip side.
Speaker 3 (25:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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