October 4, 2025 • 33 mins
This fall season we learn pumpkin IS NOT in pumpkin spice, you can make pumpkin ravioli and pumpkin lasagna, and it's still spooky season. SoCal has plenty of haunts around for you to visit. All that and more on KFIAM-640!!!
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Speaker 1 (00:00):
Hey, it's Neil Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:08):
Okay, now I know exactly where we are.
Speaker 2 (00:11):
Hey ah, hey Kayla, Yes, Neil, what's a vampire's favorite fruit?
Speaker 3 (00:17):
Hm?
Speaker 1 (00:17):
I can't, I can't think of anything. I'm sorry.
Speaker 4 (00:23):
I just felt like, you know, I heard the line before,
so we could have just gave me the punch.
Speaker 1 (00:26):
But it's fine, a neck terrain, a blood orange.
Speaker 4 (00:32):
Okay, that one's good. That one's yeah, that's it. Start
all right.
Speaker 2 (00:36):
I am your well fed host, Neil Savador, Thanks for
hanging out. It's the holiday season. I just I've wanted this.
I really want this. I like the smells and the
sights and the sounds and all of it into Thanksgiving,
into Christmas, into the New Year, and so the flavors
(00:59):
that them out, pumpkin being one of them, and not
just the pumpkin spice. People don't understand that pumpkin spice
doesn't have pumpkin in it. Did you just learn something,
miss Kayla?
Speaker 3 (01:12):
Well?
Speaker 1 (01:13):
What you It's not thought it was pumpkin.
Speaker 2 (01:16):
No, it's the spices you put into pumpkin puree. When
you're making pumpkin pie.
Speaker 4 (01:21):
So the spices that go in the pumpkin spice isn't
even made from pumpkin.
Speaker 1 (01:26):
No, I think that should be illegal.
Speaker 2 (01:28):
You know that poultry spice isn't actually made from chicken ltry.
So a lot of people get it confused. It's a
mix of spices that you add to pumpkin to make
pumpkin pie. And you used to get them all separately.
(01:48):
You've got some nutmeg in there, some cloves, cinnamon, these
types of things, right, and they're in uh, you know,
different parts, and that's what you use, and that's what
goes in into everything. But a lot of people don't
understand that there's no pumpkin in it.
Speaker 1 (02:05):
The star of the show is the pumpkin.
Speaker 2 (02:08):
And back in the day, you'd get a pumpkin, usually
a sugar pumpkin. Not every pumpkin is good for boiling
or roasting and pureeing. And so you need a good
edible pumpkins, something like a smaller sugar pumpkin, and then
you'd you'd roast it and then you'd pure it and
(02:31):
you'd get the big chunks out and that's what you'd
make your pumpkin pie with when you put the spices in.
So nowadays you can go and just buy pumpkin spice
which has all the combinations in there. We've talked many
times how to put that together. I'll give you know,
I'll give you a quick recipe before that when we
come back, so that you can have that too. But
(02:52):
oftentimes during this time of the year, it hits fall
and you see those food those canned pyramids in the
grocery store of just the pumpkin puree that we all
grew up with, that mom makes or Dad makes your
pumpkin pies with, and all of that. Well, if you
notice there is so much of that that sometimes you
(03:17):
get too much. You have a spare and I thought,
you know what, today would be a good day to
go through options of other things you can do with
purade pumpkin because we get it at the house for
making pumpkin soups. Make it straight from the puree. You
can add cream, you could add coconut milk to it.
Speaker 1 (03:36):
You can.
Speaker 2 (03:38):
I like it with a little and my wife likes
it with some Oh gosh, what is the spice that
I'm thinking of right now? I'm asking you to guess
or are you are you really trying to read my mind?
Speaker 1 (03:51):
Right now?
Speaker 2 (03:52):
I was, But I don't think it's an East Indian
spy that I'm cuman.
Speaker 1 (03:56):
No, but that's it again, that.
Speaker 2 (04:00):
It's a flavor where everybody's screaming at the radio. No,
it's a never mind. No, this is horrible radio is
we start over? Hey, Kayla, you know.
Speaker 1 (04:17):
What we're not doing.
Speaker 4 (04:19):
We're not doing it.
Speaker 2 (04:19):
How many times we're gonna start today? So you get
those cans a pumpkin. Uh, And it's gonna kill me now,
it's gonna literally, I'm worse than handle. It's gonna sit there.
I'm not gonna be able to Indian masala.
Speaker 4 (04:34):
No, I'm googling.
Speaker 1 (04:35):
It's google it. God's killing me right now.
Speaker 2 (04:39):
It's uh, what does it tastes like?
Speaker 1 (04:43):
What does it smell like?
Speaker 2 (04:44):
It's distinct, it's very specific. I can't I cannot tell
you why right now. I can't grab it. And I
know everybody listening is going screaming it. Right he's a
West Indian, right East Indian? Come on, Kayla, we can't
google on the radio.
Speaker 1 (05:02):
We'll figure it out.
Speaker 2 (05:03):
I'm gonna move forward because now it's bugging me and
I have to move forward. So you get these leftover
cans of pumpkin puree or they are a good price,
and you say, I'm just gonna grab something. We're gonna
figure it out. There's some basics. Of course, the pumpkin
pie is the first thing everybody uses for it. Pumpkin
bread is another one, and Tim Comway's wife, Jennifer, she
(05:24):
makes a killer pumpkin bread, very moist, very delicious. We've
given the recipe out normally during Thanksgiving time, but if
you've had your fill of pies and all those basic things,
there is other things. Get this, pumpkin cream, cheese, muffins,
(05:46):
pumpkin soup, pumpkin lasagna.
Speaker 1 (05:50):
Stop it.
Speaker 2 (05:52):
One of the things I've loved doing with pumpkin is
making pumpkin revioli. Y you heard Ray. Pumpkin ravioli is
a maze balls. So using these things to make you know,
different types of foods is it's more than don't see
(06:14):
it just as the pumpkin pie route, because there's so
much that you.
Speaker 1 (06:18):
Can do with a you know, like I said, like
a pumpkin soup.
Speaker 2 (06:21):
So a really simple pumpkin soup you want to put together.
Speaker 1 (06:26):
You can.
Speaker 2 (06:28):
Use things like carrots, add carrots to it. Cook carrots
and things like that to give it a little sweeter
a flavor.
Speaker 1 (06:35):
If you have a.
Speaker 2 (06:36):
Stick blender or an immersion blender, that's gonna be the
hot tip. So three tablespoons sun salted butter, two carrots
thinly sliced. That carrot's going to add a different sweetness
level to it. One medium yellow onion, finely chopped, one
tablespoon finely chopped garlic, two tablespoons finely chopped peeled ginger,
(06:57):
some kosher salt, fresh ground pep of course to taste.
Twelve ounces of butternut squash peeled into cubes. Two teaspoons
of tomato paste. That's the really dense stuff that comes
in what looks like a toothpaste tube. You want half
teaspoon smoked paprika, one fifteen ounce can of pumpkin puree,
(07:23):
six cups or more of low sodium vegetable roth, heavy
cream or sour cream, and then roasted pumpkin seats for
the top. But really, do you just put this stuff
in a Dutch oven, a heavy pot over medium heat.
Speaker 1 (07:36):
You melt that butter.
Speaker 2 (07:37):
You have the carrots, onions, garlic, ginger, season with salt
and pepper, covered to cook occasionally until vegetables are tender,
about five minutes or so. For that, you add squash,
cover and cook, stirring occasionally. Squash is barely for tender
about four to five minutes, you add the tomato paste
and the paprika. You cook, stirring until the tomato paste
(07:59):
is brick red one to two minutes. Then you add
the pumpkin puree and six cups of that broth. Partially
cover that pot, bring to a boil over high heat.
You reduce the heat to medium low. You simmer, stirring
occasionally until the squash is very tender about fifteen minutes.
You move from the heat. Use that immersion blender I
(08:21):
was talking about, blend until smooth. You can also put
it into a regular blender. It just is so much
easier to do it right there in the pot. You
let the soup cool and you blend it in batches,
and it just is fantastic. It's really really delicious. You
put the cream on top and it's not difficult at all.
(08:42):
A couple more recipes I want to get into that
pumpkin lasagna, And if you didn't get these, it's really
easy to go back and listen to the podcast on
KFIAM six forty.
Speaker 1 (08:54):
Dot com and you can put it all down there,
all right.
Speaker 2 (08:56):
So FOK Report, I'm Neil Svadrier kfi AM six forty.
Speaker 3 (09:00):
You're listening to the Fork Report with Nil Savedra on
demand from kf I A M six forty.
Speaker 1 (09:07):
Curry curry.
Speaker 2 (09:13):
I feel like I puffed passed a watermelon curry.
Speaker 1 (09:16):
Thank you. You guys are the best.
Speaker 2 (09:19):
Got I love my curry. So yeah, they're so smart
people hitting me up from everywhere. I don't know why
I blocked it, but curry, Yes, curry is so wonderful,
so smoky, and I thought if I started describing it,
everybody was gonna say paprika, and we already got that
and all the and everything was great, all the stuff,
(09:39):
but curry, a pumpkin curry, coconut milk soup is fantastic.
And so I was just like, I wish I smoked cigarettes.
This would be a time I would I don't regards.
Speaker 1 (09:59):
Maybe could treat yourself to a.
Speaker 2 (10:00):
Cigar, I know, but I even stopped smoking cigars. I
never smoked cigarettes, but one time, part of a clove
cigarette with my buddy when we were young, and we
buried it, stuffed it out, buried it on this corner.
And whenever we were younger, and he'd say, Man, I
just gonna fight my parents. I go meet me at
(10:22):
the smoking corner or whatever, and we go over there
and sit and talk. But I did smoke scars for
a long while. I very much liked them. However, they
make your goatee stink and your skin stink. And I
love my wife. I wondered to have to smell my beard.
They don't make Zelman's beard freshener or anything.
Speaker 4 (10:44):
Yetelmons is listening, and they make it one.
Speaker 1 (10:45):
I wonder if I could just open the capsule and
rub it on my face.
Speaker 2 (10:49):
All right, well let's get into food now, okay, So curry.
Yes it was curry that I was thinking of. And
you're all winners. There's just no reward, but in your heart,
look to your closest neighbor, friend or family member.
Speaker 1 (11:03):
Looked them in the ango I'm a winner, and then
walk away. All right.
Speaker 2 (11:08):
The next one I wanted to get to quickly is
a pumpkin lasagna. We're talking for Technique of the Week
using and these recipes are on Delish Dot com Delish
dot com. You can also listen back to our podcast.
But I was perusing a bunch and I found such
a nice list there at delish dot com. And it's
(11:29):
just ideas for using the pumpkin puree, the can stuff
that we find everywhere. So I'm kind of curating the
ones that I fell in love with. And this one
is really lovely pumpkin lasagna, and this could be used
at anytime. I love pasta with pumpkin sauce. I love
(11:49):
pumpkin or filled ravioli. They're just really lovely. So I'll
go through this quickly. A half cup or one stick
of unsalted butter, one on chopped, four cloves of garlic,
finely chopped, one teaspoon of cider vinegar, one teaspoon of
dried sage. Three fifteen ounce cans of pumpkin puree. Oh,
(12:13):
this sounds so good. Two tablespoons pure maple syrup, one
teaspoon grated fresh nutmeg, kosh your salt, freshly ground pepper
to taste, of course, one large egg, beaten to blend.
One fifteen ounce container of rakotta cheese, three cups shredded
(12:34):
a fontina divided, three cups shredded mozzarella divided cooking spray,
and one pound no boil lasagna noodles. The no boil
just makes it easy because you literally out of the
box into the dish and they cook very nicely. Marilla
Gorilla makes a nice no baked pasta. So I made
(12:59):
something very similar to this, and that's why I know
these flavors. You preheat the oven to three seventy five.
You get that large saucepan over medium heat. You melt
the butter, the onions, the garlic. You cook, stirring occasionally.
It gets all that fragrant, lovely yumminess. It softens down
about seven minutes. You add that apple cid or vinegar.
(13:21):
You cook, stirring until mostly evaporated. About four minutes it
stirring in the sage. You add pumpkin syrup and nutmeg.
Season with the salt and pepper. You cook, stirring it
until it's all warmed through about five minutes. Then in
medium bowl you stir egg the ricatta, the two cups
of fontina, and two cups of mozzarella until combined. You
(13:45):
grease that thirteen by nine baking dish could be glass.
Whatever you use for your lasagna. Use that cooking spray
smear a thin layer of pumpkin mixture on the bottom,
just like you would with your red sauce.
Speaker 1 (13:58):
When making a lasagna.
Speaker 2 (14:00):
Cover with about one quarter of noodles, top with one
third of the cheese mixture mixture. Spread one third of
the remaining pumpkin mixture over the cheese mixture. Oh my god,
this sounds so good. Followed by a layer of noodles
and another layer of cheese. Repeat one more time. Finish
with the remaining pumpkin mixture and a layer of noodles.
(14:22):
You want to sprinkle noodles with remaining one cup of
fontina and one cup of mozzarella. You cover the dish
with foil, bake thirty five minutes, uncover, increase the temperature
to four hundred. Uncover the dish, and continue to bake
until cheese on top is melted about twenty minutes, and
then you want to let it sit. I personally think
(14:42):
lasagnas are better the next day, but in this case,
you know, as soon as it firms.
Speaker 1 (14:47):
Up a bit, you can eat it and enjoy it.
Speaker 2 (14:50):
But those were two fun recipes to me that I
thought might be a little different there's all kinds of
other things out there, like pump pumpkin ravioli, pumpkin binadas,
and it just is the season for you know, trying
some of these. You can do it in enchiladas as well,
all kinds of fun different combinations that you can use
(15:13):
for the holidays with that pumpkin puree that you find
in the cans everywhere about now, all right, stick around,
We've got many guests that I want to introduce you
to a lot of fun things, including talking decorating your
house for Halloween and carving pumpkins. So go know where.
It's the Fork Report on Neil Savadra KFI AM six forty.
Speaker 3 (15:34):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (15:41):
I'm your well fed host, Neil Savedra. How do you do?
Speaker 2 (15:45):
Eyeballs deep into the beginning of October and I just
love the season. Right, things start to change, maybe you
get a little wind, it gets a little cooler out.
I know, my wife goes kicking and screaming from summer months.
She loves to swim, and she was swimming in the rain.
The end of day we had some rain coming out.
(16:06):
She just goes out there and I'm like, probably not safe,
but here hold this metal pole. But she she goes
out there, she swims her little art out and so
she loves the sun. I do too, but at this
time of the year, I'm ready for that change. And
coming with it is like I start turning out the
lights a little bit and you know, putting lighting you know,
(16:29):
usually fake candles, but sometimes on the mantle like the
real ones, and you just have this vibe and I
want to watch spooky things and all of that.
Speaker 1 (16:40):
Right. Well, it's a food show, it's not any food show.
Speaker 2 (16:45):
It's kind of lifestyle because we get into other things
as well, Like we will today talking about decorating for
the If you want to talk or learn how to
make like tombstones, we have the master of making fake tombstones,
Derek Young from Van Oaks Props is going to be
coming on to talk about that and you know, having fun.
A lot of people this year want to do more
(17:07):
and more of that for Halloween.
Speaker 1 (17:10):
So we'll get into that.
Speaker 2 (17:11):
But I wanted to talk about spooky Southern California because
there are a lot of restaurants and you know, hotels
and bars that people believe that have been around for
a long time that people believe are haunted. And one
of them we've had on the show multiple times Musso
and Frank Grill. Hollywood's iconic restaurant, the oldest restaurant, and
(17:38):
a lot of spirits have been reported, reports of celebrity spirits.
That's the weird thing in La and Hollywood. You go
to like, we'll get into this too. But the Hollywood
Roosevelt Hotel, that's another one. There's a couple specific rooms there.
Speaker 1 (17:58):
You also have.
Speaker 2 (18:01):
What is it the Knickerbocker, So the Knickerbocker Hotel you
can see off of the one on one that was
where Harry Houdini's wife would go and do seances because
he died on Halloween, so she would go up there
and do seances because he left her a special word
(18:22):
and he said, this is the only way you will
know it's me. Now we all know what that word is.
Now it's believe. And that I now gives me chills.
I love Harry Houdini. I'm a big fan. I have
a big tattoo on my leg of Harry Houdini Extra
Harry when I don't shave him. But it is so
(18:42):
I love these stories, but I think about it so
Musso and Frank has been around for over one hundred
years now.
Speaker 1 (18:49):
It just has a great vibe to it.
Speaker 2 (18:52):
And sometimes there's a website you can go to called
American Ghost Walks and has a lot of these things
as well, where you can go and it will list
a lot of these places. But if you go in,
there are newer parts of the building they've built out
and you can tell which they are, even though they
have the same vibe. But I've been upstairs to into
(19:17):
the offices and stuff, and there's an axe up there,
so apparently the story is that back in the day
you used to have to have an axe in case
of a fire or something like that, so they had these.
But it's like up on the wall and all that stuff.
It's just a really neat, neat place. They've given me
tours there, and I've always enjoyed going in there because
(19:42):
it has just a great vibe. But some believe that
Rudolph Valentino has been seen near the back of the
building hanging out by an old phone booth. They have
these old phone booths there and some say that he
sits there and waits for a call, possibly from a girl,
and that it just has, you know, this weird vibe.
(20:05):
They you know, they even play jazz and stuff there
through these old style speaker boxes and you just hear
that tinny kind of old school sound and vibe and
it puts you in, uh, you know, a different space.
Marily Monroe has a booth there where she was proposed to.
Some say that she shows up there, but this was
(20:26):
you know Bogart, Alfred Hitchcock, Dorothy Parker. You know, the
people would walk down these areas, go to bars in
the areas, go to bookstores near there, and so the
thought is that these people are still haunting these areas,
(20:48):
so they have a lot of you know history. I
think it brings that spookiness where people think, you know,
my house. They always ask me if our house is haunted,
and I said, no, I've felt a bad vibe. Now.
I don't believe in ghosts, which is strange because I
believe in spirits. It gets complicated. But ghosts in the
traditional sense that it's an unbodied person walking around, I
(21:14):
don't believe in that. I believe to be absent from
the body is to be present with God, and that's
that's it.
Speaker 1 (21:22):
And so.
Speaker 2 (21:24):
But to me, spooky is often something antiquated. We feel
it's got a story, it's got a history. And in
doing some research and talking with one of the original
owners of our home, he was a kid, little kid
at the time, and I met him during the during
COVID lockdown. He came by the house because one of
(21:47):
my neighbors said, hey, there's a new owner and he
loves the history and if you ever get a chance
to talk, and so he was coming through the neighborhood
from out of town and knocked on our door and
I said, sure, come on in if you feel comfortable
with a max up a mask up.
Speaker 1 (22:04):
And he was a kid.
Speaker 2 (22:06):
He was eighty seven when I met him, and he
showed me how he used to get out of the
back window and go down the storm doors for the
basement and take a bike to Griffith Park because he
said there was no fences or anything. It was a
straight line and it wasn't far to walk or take
(22:26):
a bike. Or he told me about this one part
our in a garage which is now my shop that
I could never understand. It was a deep well of
concrete with another concrete door that went on on top
of it with a big steel latch that went down
that could be locked. And I couldn't figure out what
(22:48):
it was. And he said, I think his father was
a lapd early on in La and would make his
own bullets or ree what do they call that revish? Well, no,
it's like when you I don't know, yeah, whatever it is.
(23:10):
They he would reuse his casings and he'd go in
and he put the gunpowder in and he popped the
you know it all, and so he kept them in there,
kept the the the black powder or the gunpowder and
all the stuff in this big concrete subterranean case. Because
I couldn't figure out what it was. We finally had
(23:31):
to fill it up to be able to make the
four four flat.
Speaker 1 (23:35):
Also, when we got.
Speaker 2 (23:36):
There, there were the kids that lived there before we
got there called the back corner the witch's grotto or
something like that, because it's was kind of dark up there,
and there was something that was broken bricks that were
broken down, and it's obviously some sort of structure. And
he said that that's where they incinerated that you didn't
(23:59):
you didn't put out try back.
Speaker 1 (24:00):
Then you burned it. You burned your trash.
Speaker 2 (24:02):
So we started digging around and asking questions, and when
he was there pointing out things, and he said, did
you know that two people died in this house? And
I said no. He said his grandparents did of the
Spanish flu. Keep in mind this was during COVID. He's
telling us this story in the main bedroom. So the
(24:26):
main wedding room, a wedding bedroom is where that took place.
I'm like, that's where we sleay, so but yeah, in
nineteen eighteen, they died there due to the Spanish flu.
And you can't help but think, oh, man, is there
spooking us?
Speaker 1 (24:46):
Now?
Speaker 2 (24:46):
We have creepy stuff in our house everywhere we do
all the time. We used to have at the end
of a hall an old beat up chair, wing backed
chair that had Tracy's grandmother's old dolls on it. Max
hates creepy dolls. We used to have a lot of
creepy dolls when he was younger. And now he can't.
He just nope, uh huh. I have bad dreams, like
(25:09):
all right, so it's kind of fun to think of
spooky things in your home or whatever. I don't believe
that there's those types of spirits, Like I said, you know,
disembodied humans that are roaming around. I do believe there's
spirits good and bad, but not people.
Speaker 1 (25:30):
Not people.
Speaker 2 (25:31):
I think they do that the belief is to mess
with you. Another place that I actually spent the night
in a long time ago. I'll explain that when we
come back. I spent the night in a place that's
believed to be haunted. Oh I've spent more than one
night in the place that was haunted. So I'll tell
you that when we come back. Go nowhere. It's the
(25:53):
Fork Report. I'm Nil Savedra.
Speaker 3 (25:55):
You're listening to The Fork Report with Nil Savedra on
demand from KFI.
Speaker 2 (25:59):
A Hey, good afternoon to you. Happy Saturday. It's a
lovely day out there. I know we had a little
bit of rain throughout the week. This week. It was
really strange, very spotty, different areas. Maybe you got some,
maybe you didn't. But things are changing indeed, and I'm
there for it.
Speaker 1 (26:19):
I like the change.
Speaker 2 (26:20):
We're talking about haunted places in the Southland because there
are many of them. There are places throughout the Southland
that have restaurants or bars, hotels that people believe are haunted. Now,
as I said, I am not the person that believes
that a haunted house is haunted by disembodied humans. But
(26:47):
as somebody who believes in spirituality, yeah, I think there's
stuff a good, bad or otherwise that could be be around.
I just don't think it's people trying to you know,
complete things or in their life or something like that.
So one of the other places, we've had these folks
on many times, and I got to tell you they
do stuff during Halloween and the like, and it's beautiful.
Speaker 1 (27:09):
It's in Fuller Tin.
Speaker 2 (27:10):
The name of the place is the Cellar, and I've
been told that there's whispers and stuff like that, different
paranormal activity staff guests. It is kind of a cave
vibe because you're going down into the cellar, hence the name.
Speaker 1 (27:27):
Now, another thing that adds.
Speaker 2 (27:29):
To it that's very cool to the mystique is that
it was designed by an imagineer or one of the
one of the guys that designed the ride Pies of Caribbean.
So it has like the big beams and the stuff
like that vibe throughout it.
Speaker 1 (27:49):
It's a beautiful place.
Speaker 2 (27:51):
And we've had those folks on the show many many times.
Speaker 1 (27:55):
They're good people, and you know.
Speaker 2 (27:57):
There's I hear stories about out chairs and things when
they're put up, or when they're put up they're taken
down from the top. Some places will turn the chairs
over so they can vacuum, you know, put them on
top of the table so they can vacuum everything. But yeah,
all kinds of crazy stuff, so you know, whether it's
(28:20):
Orange County or what have you. The Sycamore Inn in
Rancho Cucamonga, which is beautiful, very lovely place, been serving
travelers since eighteen forty eight, right, historic restaurant and lodge.
History of ghost sighting, strange phenomena. So the two places
(28:42):
that I have slept in that are purported to be haunted.
Was a particular room in Long Beach on the Queen Mary,
and I've slept there. There was one moment I was
there with some friends when they were recording Scott and
Casey back in the day had a show here on KFI,
(29:04):
and I was out there with them, and I think,
if I remember quickly, we all kind of witnessed something
out of the corner of our eye, and it looked
as if something sat down on the in the center
of the bed on the end, so it dipped.
Speaker 1 (29:22):
But we all kind of like was that what we
thought it was type thing?
Speaker 2 (29:25):
And then I many years ago slept at at the
Magic Castle, which is purported to be haunted as well.
Speaker 4 (29:35):
Did anything weird happen there? You can't just gloss over
that one? Is that one with nobody sat in your
bed or tried to haunt?
Speaker 1 (29:39):
Okay, all right, no, my magic didn't even get better.
Speaker 2 (29:43):
I said, please spirits help my ledger domain, but nothing.
The mission in hotel and spa in Riverside, which is gorgeous.
Speaker 1 (29:53):
I've slept there.
Speaker 2 (29:55):
I have slept there on an occasion with and I've
actually had a buddy of mine one time, take my
wife and I before Max was born, throughout the mission
in in all these nooks and crannies in areas where
you weren't supposed to go. He knew all these openings
(30:15):
and all these weird places and how to get into
it because he lived out there so long and we
went all throughout it was it was pretty cool. So
they believe that there's a haunting there. People have heard
phantom footsteps, unexplained sounds, you know, the same stuff that
you expect in San Diego. The Waley House in old
(30:38):
downtown or Old Town rather they have a history of
being a courthouse apparently, and that there were several deaths
and things like that. I guess it was you know,
paranormal phenomenon that went and took place there as well.
So there's these, you know, all over the place. The
(30:58):
Quiet Woman in Corona del Mar it's a well known
local haunt, unintended, long history of loyal following. Some guests
claim to encounter more than just locals. They say the
restaurant is said to be haunted. You know, it's dimly
lit English pub style that always gives those vibes. The
(31:21):
Captain's Anchorage in Big Bear is said to be haunted,
and if it's not crowded and they're not slammed, you
can ask one of the servers and they're very kind.
One of the servers took my wife, my boy and
me up to the area. There's a second bar or
(31:42):
something upstairs that they say is haunted, and that they
would have these bottles laying on their side, and they
would someone would or something would push them and break them,
push them out of their spots and throw things around.
And she told us where where a lot of the
sightings are, and I took pictures of my son there.
(32:03):
We all stood there in the area where they have
the sidings and stuff. So all throughout southern California there's
these stories of these places, and if you're looking for
a special night, you know, a lot of them fill up.
But if you're looking for a special night to go
out and have a meal or get a cocktail or
stay somewhere fun, you know, look into these places. You
(32:26):
know it just for the atmosphere and the fun of it.
Just to hear a couple of ghost stories.
Speaker 1 (32:32):
I don't know. I like that.
Speaker 2 (32:34):
I like the feeling of the unknown. I think staying
curious is important in life. So just the thought of
those things and being spooky or hearing a story. I
love a good a good hunted story of things. I
mean fake stuff that I read on the internet that's
just great. About towns that disappeared one day, everyone in
(32:56):
the town disappeared, and if you go there to this day,
everything is set the same as it was on that
fateful day. All right, it's the Fork Report. We're talking
all things Halloween this month. Restaurants, bars, places that are haunted, course,
(33:18):
good food for the fall season, how to decorate your
house if you want to have fun during the holidays.
All of these things and more so go know where.
Let's get the latest now with Aileen Gonzalez in the
KFI twenty four hour Newsroom. 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
(33:40):
anytime on demand on the iHeartRadio app.
Hey, it's Neil Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:08):
Okay, now I know exactly where we are.
Speaker 2 (00:11):
Hey ah, hey Kayla, Yes, Neil, what's a vampire's favorite fruit?
Speaker 3 (00:17):
Hm?
Speaker 1 (00:17):
I can't, I can't think of anything. I'm sorry.
Speaker 4 (00:23):
I just felt like, you know, I heard the line before,
so we could have just gave me the punch.
Speaker 1 (00:26):
But it's fine, a neck terrain, a blood orange.
Speaker 4 (00:32):
Okay, that one's good. That one's yeah, that's it. Start
all right.
Speaker 2 (00:36):
I am your well fed host, Neil Savador, Thanks for
hanging out. It's the holiday season. I just I've wanted this.
I really want this. I like the smells and the
sights and the sounds and all of it into Thanksgiving,
into Christmas, into the New Year, and so the flavors
(00:59):
that them out, pumpkin being one of them, and not
just the pumpkin spice. People don't understand that pumpkin spice
doesn't have pumpkin in it. Did you just learn something,
miss Kayla?
Speaker 3 (01:12):
Well?
Speaker 1 (01:13):
What you It's not thought it was pumpkin.
Speaker 2 (01:16):
No, it's the spices you put into pumpkin puree. When
you're making pumpkin pie.
Speaker 4 (01:21):
So the spices that go in the pumpkin spice isn't
even made from pumpkin.
Speaker 1 (01:26):
No, I think that should be illegal.
Speaker 2 (01:28):
You know that poultry spice isn't actually made from chicken ltry.
So a lot of people get it confused. It's a
mix of spices that you add to pumpkin to make
pumpkin pie. And you used to get them all separately.
(01:48):
You've got some nutmeg in there, some cloves, cinnamon, these
types of things, right, and they're in uh, you know,
different parts, and that's what you use, and that's what
goes in into everything. But a lot of people don't
understand that there's no pumpkin in it.
Speaker 1 (02:05):
The star of the show is the pumpkin.
Speaker 2 (02:08):
And back in the day, you'd get a pumpkin, usually
a sugar pumpkin. Not every pumpkin is good for boiling
or roasting and pureeing. And so you need a good
edible pumpkins, something like a smaller sugar pumpkin, and then
you'd you'd roast it and then you'd pure it and
(02:31):
you'd get the big chunks out and that's what you'd
make your pumpkin pie with when you put the spices in.
So nowadays you can go and just buy pumpkin spice
which has all the combinations in there. We've talked many
times how to put that together. I'll give you know,
I'll give you a quick recipe before that when we
come back, so that you can have that too. But
(02:52):
oftentimes during this time of the year, it hits fall
and you see those food those canned pyramids in the
grocery store of just the pumpkin puree that we all
grew up with, that mom makes or Dad makes your
pumpkin pies with, and all of that. Well, if you
notice there is so much of that that sometimes you
(03:17):
get too much. You have a spare and I thought,
you know what, today would be a good day to
go through options of other things you can do with
purade pumpkin because we get it at the house for
making pumpkin soups. Make it straight from the puree. You
can add cream, you could add coconut milk to it.
Speaker 1 (03:36):
You can.
Speaker 2 (03:38):
I like it with a little and my wife likes
it with some Oh gosh, what is the spice that
I'm thinking of right now? I'm asking you to guess
or are you are you really trying to read my mind?
Speaker 1 (03:51):
Right now?
Speaker 2 (03:52):
I was, But I don't think it's an East Indian
spy that I'm cuman.
Speaker 1 (03:56):
No, but that's it again, that.
Speaker 2 (04:00):
It's a flavor where everybody's screaming at the radio. No,
it's a never mind. No, this is horrible radio is
we start over? Hey, Kayla, you know.
Speaker 1 (04:17):
What we're not doing.
Speaker 4 (04:19):
We're not doing it.
Speaker 2 (04:19):
How many times we're gonna start today? So you get
those cans a pumpkin. Uh, And it's gonna kill me now,
it's gonna literally, I'm worse than handle. It's gonna sit there.
I'm not gonna be able to Indian masala.
Speaker 4 (04:34):
No, I'm googling.
Speaker 1 (04:35):
It's google it. God's killing me right now.
Speaker 2 (04:39):
It's uh, what does it tastes like?
Speaker 1 (04:43):
What does it smell like?
Speaker 2 (04:44):
It's distinct, it's very specific. I can't I cannot tell
you why right now. I can't grab it. And I
know everybody listening is going screaming it. Right he's a
West Indian, right East Indian? Come on, Kayla, we can't
google on the radio.
Speaker 1 (05:02):
We'll figure it out.
Speaker 2 (05:03):
I'm gonna move forward because now it's bugging me and
I have to move forward. So you get these leftover
cans of pumpkin puree or they are a good price,
and you say, I'm just gonna grab something. We're gonna
figure it out. There's some basics. Of course, the pumpkin
pie is the first thing everybody uses for it. Pumpkin
bread is another one, and Tim Comway's wife, Jennifer, she
(05:24):
makes a killer pumpkin bread, very moist, very delicious. We've
given the recipe out normally during Thanksgiving time, but if
you've had your fill of pies and all those basic things,
there is other things. Get this, pumpkin cream, cheese, muffins,
(05:46):
pumpkin soup, pumpkin lasagna.
Speaker 1 (05:50):
Stop it.
Speaker 2 (05:52):
One of the things I've loved doing with pumpkin is
making pumpkin revioli. Y you heard Ray. Pumpkin ravioli is
a maze balls. So using these things to make you know,
different types of foods is it's more than don't see
(06:14):
it just as the pumpkin pie route, because there's so
much that you.
Speaker 1 (06:18):
Can do with a you know, like I said, like
a pumpkin soup.
Speaker 2 (06:21):
So a really simple pumpkin soup you want to put together.
Speaker 1 (06:26):
You can.
Speaker 2 (06:28):
Use things like carrots, add carrots to it. Cook carrots
and things like that to give it a little sweeter
a flavor.
Speaker 1 (06:35):
If you have a.
Speaker 2 (06:36):
Stick blender or an immersion blender, that's gonna be the
hot tip. So three tablespoons sun salted butter, two carrots
thinly sliced. That carrot's going to add a different sweetness
level to it. One medium yellow onion, finely chopped, one
tablespoon finely chopped garlic, two tablespoons finely chopped peeled ginger,
(06:57):
some kosher salt, fresh ground pep of course to taste.
Twelve ounces of butternut squash peeled into cubes. Two teaspoons
of tomato paste. That's the really dense stuff that comes
in what looks like a toothpaste tube. You want half
teaspoon smoked paprika, one fifteen ounce can of pumpkin puree,
(07:23):
six cups or more of low sodium vegetable roth, heavy
cream or sour cream, and then roasted pumpkin seats for
the top. But really, do you just put this stuff
in a Dutch oven, a heavy pot over medium heat.
Speaker 1 (07:36):
You melt that butter.
Speaker 2 (07:37):
You have the carrots, onions, garlic, ginger, season with salt
and pepper, covered to cook occasionally until vegetables are tender,
about five minutes or so. For that, you add squash,
cover and cook, stirring occasionally. Squash is barely for tender
about four to five minutes, you add the tomato paste
and the paprika. You cook, stirring until the tomato paste
(07:59):
is brick red one to two minutes. Then you add
the pumpkin puree and six cups of that broth. Partially
cover that pot, bring to a boil over high heat.
You reduce the heat to medium low. You simmer, stirring
occasionally until the squash is very tender about fifteen minutes.
You move from the heat. Use that immersion blender I
(08:21):
was talking about, blend until smooth. You can also put
it into a regular blender. It just is so much
easier to do it right there in the pot. You
let the soup cool and you blend it in batches,
and it just is fantastic. It's really really delicious. You
put the cream on top and it's not difficult at all.
(08:42):
A couple more recipes I want to get into that
pumpkin lasagna, And if you didn't get these, it's really
easy to go back and listen to the podcast on
KFIAM six forty.
Speaker 1 (08:54):
Dot com and you can put it all down there,
all right.
Speaker 2 (08:56):
So FOK Report, I'm Neil Svadrier kfi AM six forty.
Speaker 3 (09:00):
You're listening to the Fork Report with Nil Savedra on
demand from kf I A M six forty.
Speaker 1 (09:07):
Curry curry.
Speaker 2 (09:13):
I feel like I puffed passed a watermelon curry.
Speaker 1 (09:16):
Thank you. You guys are the best.
Speaker 2 (09:19):
Got I love my curry. So yeah, they're so smart
people hitting me up from everywhere. I don't know why
I blocked it, but curry, Yes, curry is so wonderful,
so smoky, and I thought if I started describing it,
everybody was gonna say paprika, and we already got that
and all the and everything was great, all the stuff,
(09:39):
but curry, a pumpkin curry, coconut milk soup is fantastic.
And so I was just like, I wish I smoked cigarettes.
This would be a time I would I don't regards.
Speaker 1 (09:59):
Maybe could treat yourself to a.
Speaker 2 (10:00):
Cigar, I know, but I even stopped smoking cigars. I
never smoked cigarettes, but one time, part of a clove
cigarette with my buddy when we were young, and we
buried it, stuffed it out, buried it on this corner.
And whenever we were younger, and he'd say, Man, I
just gonna fight my parents. I go meet me at
(10:22):
the smoking corner or whatever, and we go over there
and sit and talk. But I did smoke scars for
a long while. I very much liked them. However, they
make your goatee stink and your skin stink. And I
love my wife. I wondered to have to smell my beard.
They don't make Zelman's beard freshener or anything.
Speaker 4 (10:44):
Yetelmons is listening, and they make it one.
Speaker 1 (10:45):
I wonder if I could just open the capsule and
rub it on my face.
Speaker 2 (10:49):
All right, well let's get into food now, okay, So curry.
Yes it was curry that I was thinking of. And
you're all winners. There's just no reward, but in your heart,
look to your closest neighbor, friend or family member.
Speaker 1 (11:03):
Looked them in the ango I'm a winner, and then
walk away. All right.
Speaker 2 (11:08):
The next one I wanted to get to quickly is
a pumpkin lasagna. We're talking for Technique of the Week
using and these recipes are on Delish Dot com Delish
dot com. You can also listen back to our podcast.
But I was perusing a bunch and I found such
a nice list there at delish dot com. And it's
(11:29):
just ideas for using the pumpkin puree, the can stuff
that we find everywhere. So I'm kind of curating the
ones that I fell in love with. And this one
is really lovely pumpkin lasagna, and this could be used
at anytime. I love pasta with pumpkin sauce. I love
(11:49):
pumpkin or filled ravioli. They're just really lovely. So I'll
go through this quickly. A half cup or one stick
of unsalted butter, one on chopped, four cloves of garlic,
finely chopped, one teaspoon of cider vinegar, one teaspoon of
dried sage. Three fifteen ounce cans of pumpkin puree. Oh,
(12:13):
this sounds so good. Two tablespoons pure maple syrup, one
teaspoon grated fresh nutmeg, kosh your salt, freshly ground pepper
to taste, of course, one large egg, beaten to blend.
One fifteen ounce container of rakotta cheese, three cups shredded
(12:34):
a fontina divided, three cups shredded mozzarella divided cooking spray,
and one pound no boil lasagna noodles. The no boil
just makes it easy because you literally out of the
box into the dish and they cook very nicely. Marilla
Gorilla makes a nice no baked pasta. So I made
(12:59):
something very similar to this, and that's why I know
these flavors. You preheat the oven to three seventy five.
You get that large saucepan over medium heat. You melt
the butter, the onions, the garlic. You cook, stirring occasionally.
It gets all that fragrant, lovely yumminess. It softens down
about seven minutes. You add that apple cid or vinegar.
(13:21):
You cook, stirring until mostly evaporated. About four minutes it
stirring in the sage. You add pumpkin syrup and nutmeg.
Season with the salt and pepper. You cook, stirring it
until it's all warmed through about five minutes. Then in
medium bowl you stir egg the ricatta, the two cups
of fontina, and two cups of mozzarella until combined. You
(13:45):
grease that thirteen by nine baking dish could be glass.
Whatever you use for your lasagna. Use that cooking spray
smear a thin layer of pumpkin mixture on the bottom,
just like you would with your red sauce.
Speaker 1 (13:58):
When making a lasagna.
Speaker 2 (14:00):
Cover with about one quarter of noodles, top with one
third of the cheese mixture mixture. Spread one third of
the remaining pumpkin mixture over the cheese mixture. Oh my god,
this sounds so good. Followed by a layer of noodles
and another layer of cheese. Repeat one more time. Finish
with the remaining pumpkin mixture and a layer of noodles.
(14:22):
You want to sprinkle noodles with remaining one cup of
fontina and one cup of mozzarella. You cover the dish
with foil, bake thirty five minutes, uncover, increase the temperature
to four hundred. Uncover the dish, and continue to bake
until cheese on top is melted about twenty minutes, and
then you want to let it sit. I personally think
(14:42):
lasagnas are better the next day, but in this case,
you know, as soon as it firms.
Speaker 1 (14:47):
Up a bit, you can eat it and enjoy it.
Speaker 2 (14:50):
But those were two fun recipes to me that I
thought might be a little different there's all kinds of
other things out there, like pump pumpkin ravioli, pumpkin binadas,
and it just is the season for you know, trying
some of these. You can do it in enchiladas as well,
all kinds of fun different combinations that you can use
(15:13):
for the holidays with that pumpkin puree that you find
in the cans everywhere about now, all right, stick around,
We've got many guests that I want to introduce you
to a lot of fun things, including talking decorating your
house for Halloween and carving pumpkins. So go know where.
It's the Fork Report on Neil Savadra KFI AM six forty.
Speaker 3 (15:34):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (15:41):
I'm your well fed host, Neil Savedra. How do you do?
Speaker 2 (15:45):
Eyeballs deep into the beginning of October and I just
love the season. Right, things start to change, maybe you
get a little wind, it gets a little cooler out.
I know, my wife goes kicking and screaming from summer months.
She loves to swim, and she was swimming in the rain.
The end of day we had some rain coming out.
(16:06):
She just goes out there and I'm like, probably not safe,
but here hold this metal pole. But she she goes
out there, she swims her little art out and so
she loves the sun. I do too, but at this
time of the year, I'm ready for that change. And
coming with it is like I start turning out the
lights a little bit and you know, putting lighting you know,
(16:29):
usually fake candles, but sometimes on the mantle like the
real ones, and you just have this vibe and I
want to watch spooky things and all of that.
Speaker 1 (16:40):
Right. Well, it's a food show, it's not any food show.
Speaker 2 (16:45):
It's kind of lifestyle because we get into other things
as well, Like we will today talking about decorating for
the If you want to talk or learn how to
make like tombstones, we have the master of making fake tombstones,
Derek Young from Van Oaks Props is going to be
coming on to talk about that and you know, having fun.
A lot of people this year want to do more
(17:07):
and more of that for Halloween.
Speaker 1 (17:10):
So we'll get into that.
Speaker 2 (17:11):
But I wanted to talk about spooky Southern California because
there are a lot of restaurants and you know, hotels
and bars that people believe that have been around for
a long time that people believe are haunted. And one
of them we've had on the show multiple times Musso
and Frank Grill. Hollywood's iconic restaurant, the oldest restaurant, and
(17:38):
a lot of spirits have been reported, reports of celebrity spirits.
That's the weird thing in La and Hollywood. You go
to like, we'll get into this too. But the Hollywood
Roosevelt Hotel, that's another one. There's a couple specific rooms there.
Speaker 1 (17:58):
You also have.
Speaker 2 (18:01):
What is it the Knickerbocker, So the Knickerbocker Hotel you
can see off of the one on one that was
where Harry Houdini's wife would go and do seances because
he died on Halloween, so she would go up there
and do seances because he left her a special word
(18:22):
and he said, this is the only way you will
know it's me. Now we all know what that word is.
Now it's believe. And that I now gives me chills.
I love Harry Houdini. I'm a big fan. I have
a big tattoo on my leg of Harry Houdini Extra
Harry when I don't shave him. But it is so
(18:42):
I love these stories, but I think about it so
Musso and Frank has been around for over one hundred
years now.
Speaker 1 (18:49):
It just has a great vibe to it.
Speaker 2 (18:52):
And sometimes there's a website you can go to called
American Ghost Walks and has a lot of these things
as well, where you can go and it will list
a lot of these places. But if you go in,
there are newer parts of the building they've built out
and you can tell which they are, even though they
have the same vibe. But I've been upstairs to into
(19:17):
the offices and stuff, and there's an axe up there,
so apparently the story is that back in the day
you used to have to have an axe in case
of a fire or something like that, so they had these.
But it's like up on the wall and all that stuff.
It's just a really neat, neat place. They've given me
tours there, and I've always enjoyed going in there because
(19:42):
it has just a great vibe. But some believe that
Rudolph Valentino has been seen near the back of the
building hanging out by an old phone booth. They have
these old phone booths there and some say that he
sits there and waits for a call, possibly from a girl,
and that it just has, you know, this weird vibe.
(20:05):
They you know, they even play jazz and stuff there
through these old style speaker boxes and you just hear
that tinny kind of old school sound and vibe and
it puts you in, uh, you know, a different space.
Marily Monroe has a booth there where she was proposed to.
Some say that she shows up there, but this was
(20:26):
you know Bogart, Alfred Hitchcock, Dorothy Parker. You know, the
people would walk down these areas, go to bars in
the areas, go to bookstores near there, and so the
thought is that these people are still haunting these areas,
(20:48):
so they have a lot of you know history. I
think it brings that spookiness where people think, you know,
my house. They always ask me if our house is haunted,
and I said, no, I've felt a bad vibe. Now.
I don't believe in ghosts, which is strange because I
believe in spirits. It gets complicated. But ghosts in the
traditional sense that it's an unbodied person walking around, I
(21:14):
don't believe in that. I believe to be absent from
the body is to be present with God, and that's
that's it.
Speaker 1 (21:22):
And so.
Speaker 2 (21:24):
But to me, spooky is often something antiquated. We feel
it's got a story, it's got a history. And in
doing some research and talking with one of the original
owners of our home, he was a kid, little kid
at the time, and I met him during the during
COVID lockdown. He came by the house because one of
(21:47):
my neighbors said, hey, there's a new owner and he
loves the history and if you ever get a chance
to talk, and so he was coming through the neighborhood
from out of town and knocked on our door and
I said, sure, come on in if you feel comfortable
with a max up a mask up.
Speaker 1 (22:04):
And he was a kid.
Speaker 2 (22:06):
He was eighty seven when I met him, and he
showed me how he used to get out of the
back window and go down the storm doors for the
basement and take a bike to Griffith Park because he
said there was no fences or anything. It was a
straight line and it wasn't far to walk or take
(22:26):
a bike. Or he told me about this one part
our in a garage which is now my shop that
I could never understand. It was a deep well of
concrete with another concrete door that went on on top
of it with a big steel latch that went down
that could be locked. And I couldn't figure out what
(22:48):
it was. And he said, I think his father was
a lapd early on in La and would make his
own bullets or ree what do they call that revish? Well, no,
it's like when you I don't know, yeah, whatever it is.
(23:10):
They he would reuse his casings and he'd go in
and he put the gunpowder in and he popped the
you know it all, and so he kept them in there,
kept the the the black powder or the gunpowder and
all the stuff in this big concrete subterranean case. Because
I couldn't figure out what it was. We finally had
(23:31):
to fill it up to be able to make the
four four flat.
Speaker 1 (23:35):
Also, when we got.
Speaker 2 (23:36):
There, there were the kids that lived there before we
got there called the back corner the witch's grotto or
something like that, because it's was kind of dark up there,
and there was something that was broken bricks that were
broken down, and it's obviously some sort of structure. And
he said that that's where they incinerated that you didn't
(23:59):
you didn't put out try back.
Speaker 1 (24:00):
Then you burned it. You burned your trash.
Speaker 2 (24:02):
So we started digging around and asking questions, and when
he was there pointing out things, and he said, did
you know that two people died in this house? And
I said no. He said his grandparents did of the
Spanish flu. Keep in mind this was during COVID. He's
telling us this story in the main bedroom. So the
(24:26):
main wedding room, a wedding bedroom is where that took place.
I'm like, that's where we sleay, so but yeah, in
nineteen eighteen, they died there due to the Spanish flu.
And you can't help but think, oh, man, is there
spooking us?
Speaker 1 (24:46):
Now?
Speaker 2 (24:46):
We have creepy stuff in our house everywhere we do
all the time. We used to have at the end
of a hall an old beat up chair, wing backed
chair that had Tracy's grandmother's old dolls on it. Max
hates creepy dolls. We used to have a lot of
creepy dolls when he was younger. And now he can't.
He just nope, uh huh. I have bad dreams, like
(25:09):
all right, so it's kind of fun to think of
spooky things in your home or whatever. I don't believe
that there's those types of spirits, Like I said, you know,
disembodied humans that are roaming around. I do believe there's
spirits good and bad, but not people.
Speaker 1 (25:30):
Not people.
Speaker 2 (25:31):
I think they do that the belief is to mess
with you. Another place that I actually spent the night
in a long time ago. I'll explain that when we
come back. I spent the night in a place that's
believed to be haunted. Oh I've spent more than one
night in the place that was haunted. So I'll tell
you that when we come back. Go nowhere. It's the
(25:53):
Fork Report. I'm Nil Savedra.
Speaker 3 (25:55):
You're listening to The Fork Report with Nil Savedra on
demand from KFI.
Speaker 2 (25:59):
A Hey, good afternoon to you. Happy Saturday. It's a
lovely day out there. I know we had a little
bit of rain throughout the week. This week. It was
really strange, very spotty, different areas. Maybe you got some,
maybe you didn't. But things are changing indeed, and I'm
there for it.
Speaker 1 (26:19):
I like the change.
Speaker 2 (26:20):
We're talking about haunted places in the Southland because there
are many of them. There are places throughout the Southland
that have restaurants or bars, hotels that people believe are haunted. Now,
as I said, I am not the person that believes
that a haunted house is haunted by disembodied humans. But
(26:47):
as somebody who believes in spirituality, yeah, I think there's
stuff a good, bad or otherwise that could be be around.
I just don't think it's people trying to you know,
complete things or in their life or something like that.
So one of the other places, we've had these folks
on many times, and I got to tell you they
do stuff during Halloween and the like, and it's beautiful.
Speaker 1 (27:09):
It's in Fuller Tin.
Speaker 2 (27:10):
The name of the place is the Cellar, and I've
been told that there's whispers and stuff like that, different
paranormal activity staff guests. It is kind of a cave
vibe because you're going down into the cellar, hence the name.
Speaker 1 (27:27):
Now, another thing that adds.
Speaker 2 (27:29):
To it that's very cool to the mystique is that
it was designed by an imagineer or one of the
one of the guys that designed the ride Pies of Caribbean.
So it has like the big beams and the stuff
like that vibe throughout it.
Speaker 1 (27:49):
It's a beautiful place.
Speaker 2 (27:51):
And we've had those folks on the show many many times.
Speaker 1 (27:55):
They're good people, and you know.
Speaker 2 (27:57):
There's I hear stories about out chairs and things when
they're put up, or when they're put up they're taken
down from the top. Some places will turn the chairs
over so they can vacuum, you know, put them on
top of the table so they can vacuum everything. But yeah,
all kinds of crazy stuff, so you know, whether it's
(28:20):
Orange County or what have you. The Sycamore Inn in
Rancho Cucamonga, which is beautiful, very lovely place, been serving
travelers since eighteen forty eight, right, historic restaurant and lodge.
History of ghost sighting, strange phenomena. So the two places
(28:42):
that I have slept in that are purported to be haunted.
Was a particular room in Long Beach on the Queen Mary,
and I've slept there. There was one moment I was
there with some friends when they were recording Scott and
Casey back in the day had a show here on KFI,
(29:04):
and I was out there with them, and I think,
if I remember quickly, we all kind of witnessed something
out of the corner of our eye, and it looked
as if something sat down on the in the center
of the bed on the end, so it dipped.
Speaker 1 (29:22):
But we all kind of like was that what we
thought it was type thing?
Speaker 2 (29:25):
And then I many years ago slept at at the
Magic Castle, which is purported to be haunted as well.
Speaker 4 (29:35):
Did anything weird happen there? You can't just gloss over
that one? Is that one with nobody sat in your
bed or tried to haunt?
Speaker 1 (29:39):
Okay, all right, no, my magic didn't even get better.
Speaker 2 (29:43):
I said, please spirits help my ledger domain, but nothing.
The mission in hotel and spa in Riverside, which is gorgeous.
Speaker 1 (29:53):
I've slept there.
Speaker 2 (29:55):
I have slept there on an occasion with and I've
actually had a buddy of mine one time, take my
wife and I before Max was born, throughout the mission
in in all these nooks and crannies in areas where
you weren't supposed to go. He knew all these openings
(30:15):
and all these weird places and how to get into
it because he lived out there so long and we
went all throughout it was it was pretty cool. So
they believe that there's a haunting there. People have heard
phantom footsteps, unexplained sounds, you know, the same stuff that
you expect in San Diego. The Waley House in old
(30:38):
downtown or Old Town rather they have a history of
being a courthouse apparently, and that there were several deaths
and things like that. I guess it was you know,
paranormal phenomenon that went and took place there as well.
So there's these, you know, all over the place. The
(30:58):
Quiet Woman in Corona del Mar it's a well known
local haunt, unintended, long history of loyal following. Some guests
claim to encounter more than just locals. They say the
restaurant is said to be haunted. You know, it's dimly
lit English pub style that always gives those vibes. The
(31:21):
Captain's Anchorage in Big Bear is said to be haunted,
and if it's not crowded and they're not slammed, you
can ask one of the servers and they're very kind.
One of the servers took my wife, my boy and
me up to the area. There's a second bar or
(31:42):
something upstairs that they say is haunted, and that they
would have these bottles laying on their side, and they
would someone would or something would push them and break them,
push them out of their spots and throw things around.
And she told us where where a lot of the
sightings are, and I took pictures of my son there.
(32:03):
We all stood there in the area where they have
the sidings and stuff. So all throughout southern California there's
these stories of these places, and if you're looking for
a special night, you know, a lot of them fill up.
But if you're looking for a special night to go
out and have a meal or get a cocktail or
stay somewhere fun, you know, look into these places. You
(32:26):
know it just for the atmosphere and the fun of it.
Just to hear a couple of ghost stories.
Speaker 1 (32:32):
I don't know. I like that.
Speaker 2 (32:34):
I like the feeling of the unknown. I think staying
curious is important in life. So just the thought of
those things and being spooky or hearing a story. I
love a good a good hunted story of things. I
mean fake stuff that I read on the internet that's
just great. About towns that disappeared one day, everyone in
(32:56):
the town disappeared, and if you go there to this day,
everything is set the same as it was on that
fateful day. All right, it's the Fork Report. We're talking
all things Halloween this month. Restaurants, bars, places that are haunted, course,
(33:18):
good food for the fall season, how to decorate your
house if you want to have fun during the holidays.
All of these things and more so go know where.
Let's get the latest now with Aileen Gonzalez in the
KFI twenty four hour Newsroom. 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
(33:40):
anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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