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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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savandro. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app. Okay,
now I know exactly where we are. Hey ah, hey Kayla, Yes, Neil.
What's a vampire's favorite fruit?
Speaker 2 (00:17):
Hm?
Speaker 3 (00:17):
I can't, I can't think of anything.
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 5 (00:26):
But it's fine, a neck terrain, a blood orange.
Speaker 3 (00:32):
Okay, that one's good. That one's yeah.
Speaker 5 (00:35):
Let's just start all right.
Speaker 1 (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 2 (01:12):
Well?
Speaker 5 (01:13):
What you It's not I thought it was pumpkin.
Speaker 1 (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 3 (01:26):
No, I think that should be illegal.
Speaker 1 (01:28):
You know that poultry spice isn't actually made from chicken pultry.
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. The star of
the show is the pumpkin. And back in the day,
(02:09):
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 puree it and you'd get the big chunks
(02:32):
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 point, come back so that you
can have that too. But oftentimes during this time of
(02:53):
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
(03:14):
of that that sometimes you 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 puade pumpkin because we get
it at the house for making pumpkin soups. Make it
straight from the puree. You can add cream, you could
(03:34):
add coconut milk to it. You can. 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 right now?
I was, But I don't think it's an East Indian
spy that I'm cuman. No, but that's it good again, that.
Speaker 5 (04:00):
It's a.
Speaker 1 (04:02):
Flavor where everybody's screaming at the radio. No, it's a
never mind, No, this is horrible radio.
Speaker 5 (04:14):
Is we start over? Hey, Kayla, you know what the.
Speaker 3 (04:18):
We're not doing. We're not doing it.
Speaker 1 (04:20):
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 going to be able to Indian massala.
Speaker 3 (04:34):
No, I'm googling. It's google it.
Speaker 5 (04:38):
He's killing me right now. It's uh, what.
Speaker 3 (04:42):
Does it tastes like? What does it smell like?
Speaker 1 (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?
Speaker 5 (04:58):
Come on, Kayla, we.
Speaker 3 (05:00):
Can't google on the radio. We'll figure it out.
Speaker 1 (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 and 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,
(05:24):
she 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 5 (05:50):
Stop it.
Speaker 1 (05:52):
One of the things I've loved doing with pumpkin is
making pumpkin revoli. Y, you heard right, 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 can do with a you know, like
I said, like a pumpkin soup. So a really simple
pumpkin soup you want to put together.
Speaker 5 (06:26):
You can.
Speaker 1 (06:28):
Use things like carrots, add carrots to it, cook carrots
and things like that to give it a little sweeter flavor.
If you have a stick blender or an immersion blender,
that's going to 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
(06:49):
yellow onion finely chopped, one tablespoon finely chopped garlic, two
tablespoons finally chopped, peeled ginger, some kosher salt, fresh ground
pet of course to taste. Twelve ounces of butternut squash
peeled into cubes. Two teaspoons of tomato paste. That's the
(07:10):
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, 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
(07:32):
you just put this stuff in a Dutch oven, a
heavy pot over medium heat. You melt that butter. You
have to 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
(07:54):
five minutes, you add the tomato paste and a paprika.
You cook, stirring until the tomato paste 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
(08:16):
squash is very tender about fifteen minutes. You move from
the heat. Use that immersion blender I 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
(08:38):
on top and it's not difficult at all. 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 dot com and you can put it all down there,
all right. So FOK Report, I'm Neil Savvier KFI AM
(08:59):
six forty.
Speaker 2 (09:00):
You're listening to the Fork Report with Nil Savedra on
demand from kf I AM six forty.
Speaker 5 (09:07):
Curry curry.
Speaker 1 (09:13):
I feel like I pussed passed a watermelon curry.
Speaker 5 (09:16):
Thank you. You guys are the best.
Speaker 1 (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 could
(10:00):
chreach yourself to a 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 got to fight my parents.
(10:20):
I go meet me at 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 wanted
to have to smell my beard. They don't make Zelman's
(10:41):
beard freshener or anything yet.
Speaker 3 (10:44):
Hope Zelmons is listening, and they make it one.
Speaker 5 (10:46):
I wonder if I could just open the capsule and
rub it on my face.
Speaker 3 (10:49):
All right, well, let's get into food now.
Speaker 1 (10:51):
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, looked to your closest neighbor, friend
or family member, looked them in.
Speaker 5 (11:03):
The ango I'm a winner, and then walk away. All right.
Speaker 1 (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. You
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.
Speaker 5 (13:48):
Whatever you use for your lasagna.
Speaker 1 (13:51):
Use that cooking spray smear a thin layer of pumpkin
mixture on the bottom, just like you would with your
red sauce.
Speaker 5 (13:58):
When making a lasagna.
Speaker 1 (14:00):
Cover with about one quarter of noodles, top with one
third of the cheese mix 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. Finished
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 up a bit,
you can eat it and enjoy it. 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 im banadas, and it just
(15:02):
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 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
(15:25):
Halloween and carving pumpkins.
Speaker 5 (15:28):
So go know where. It's the Fork Report on Neil
Savadra KFI AM six forty.
Speaker 2 (15:34):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 5 (15:41):
I'm your well fed host, Neil Savadra. How do you do?
Speaker 1 (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 other day. We had some rain coming out.
(16:06):
She just goes out there and I'm like, probably not safe,
but here hold.
Speaker 5 (16:10):
This metal pole.
Speaker 1 (16:11):
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, usually fake candles, but sometimes on
(16:32):
the mantle light the real ones, and you just have
this vibe and I want to watch spooky things and.
Speaker 5 (16:40):
All of that. Right.
Speaker 1 (16:41):
Well, it's a food show, it's not any food show.
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.
Speaker 5 (17:04):
A lot of people this year want to do more
and more of that for Halloween. So we'll get into that.
Speaker 1 (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. You
also have what is it, the Knickerbocker, So the Knickerbocker
(18:06):
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 and he said, this is the only way
you will know it's me. Now we all know what
(18:28):
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 I love these stories. But I think about it.
So Musso and Frank has been around for over one
hundred years now. It just has a great vibe to it.
(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
(19:18):
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.
Speaker 5 (19:44):
Just a great vibe.
Speaker 1 (19:45):
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 they you know, they even play jazz
(20:06):
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. Marilyn Monroe has a booth there where
she was proposed to. Some say that she shows up there,
but this was you know Bogart, Alfred Hitchcock, Dorothy Parker.
(20:31):
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, so they have a lot of you
know history. I think it brings that spookiness where people think,
(20:55):
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 don't believe in that. I believe to
(21:16):
be absent from the body is to be present with
God and that's that's it. And so 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,
(21:37):
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 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
(21:58):
and knocked on our door and I said, sure, come
on in if you feel comfortable, A max up, a
mask up.
Speaker 5 (22:04):
And he was a kid.
Speaker 1 (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
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 it was.
(22:48):
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 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 5 (23:35):
Also, when we got.
Speaker 1 (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 back then you burned it, you
burned your trash. 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
(24:20):
during COVID. He's telling us this story in the main bedroom.
So the 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,
(24:45):
is there spooking us?
Speaker 3 (24:46):
Now?
Speaker 1 (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 5 (25:30):
Not people.
Speaker 1 (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.
Speaker 5 (25:52):
It's the Fork Report. I'm Nil Savedra.
Speaker 2 (25:55):
You're listening to The Fork Report with Nil Savedra on
demand from KFI.
Speaker 1 (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.
Speaker 5 (26:08):
This week.
Speaker 1 (26:09):
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. I like the change. We're
talking about haunted places in the Southland because there are
many of them. There are places throughout the Southland that
(26:30):
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
as somebody who believes in spirituality, yeah, I think there's
stuff a good, bad or otherwise that could be be around.
(26:54):
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 5 (27:09):
It's in Fullerton. The name of the place is the Cellar,
and I've been.
Speaker 1 (27:13):
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. Now,
another thing that adds to it that's very cool to
the mystique is that it was designed by an imagineer
(27:37):
or one of the one of the guys that designed the.
Speaker 5 (27:42):
Ride Piri of the Caribbean.
Speaker 1 (27:45):
So it has like the big beams and the stuff
like that vibe throughout it.
Speaker 5 (27:49):
It's a beautiful place.
Speaker 1 (27:51):
And we've had those folks on the show many many times.
They're good people, and you know 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,
(28:12):
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 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
(28:34):
historic restaurant and lodge. History of ghost sighting strange phenomena.
So the two places 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.
(28:55):
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, 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
(29:16):
down on the in the center of the bed on
the end, so it dipped, but we all kind of like,
was that what we thought it? Was type thing. 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.
I said, please spirits help my ledger domain, but nothing.
The mission in hotel and spa in Riverside, which is gorgeous.
Speaker 5 (29:53):
I've slept there.
Speaker 1 (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, no pun intended, 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.
(31:20):
The 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.
Speaker 5 (32:16):
But if you're looking for a special.
Speaker 1 (32:18):
Night to go out and have a meal or get
a cocktail or stay somewhere fun, you know, look into
these places.
Speaker 5 (32:26):
You know it just for the atmosphere and the fun
of it. Just to hear a couple of ghost stories.
I don't know. I like that. I like the.
Speaker 1 (32:34):
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 haunted 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 the town disappeared,
(32:58):
and if you go there to this day, everything is
set the same as it was on that faithful day.
Speaker 5 (33:09):
All right, it's the Fork Report. We're talking all things
Halloween this month.
Speaker 1 (33:14):
Restaurants, spars, places that are haunted. Of course, 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.
Speaker 5 (33:33):
You've been listening to The Fork Report.
Speaker 1 (33:35):
You can always hear us live on KFI AM six
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app
Hey, it's Neil Savandro. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app. Okay,
now I know exactly where we are. Hey ah, hey Kayla, Yes, Neil.
What's a vampire's favorite fruit?
Speaker 2 (00:17):
Hm?
Speaker 3 (00:17):
I can't, I can't think of anything.
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 5 (00:26):
But it's fine, a neck terrain, a blood orange.
Speaker 3 (00:32):
Okay, that one's good. That one's yeah.
Speaker 5 (00:35):
Let's just start all right.
Speaker 1 (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 2 (01:12):
Well?
Speaker 5 (01:13):
What you It's not I thought it was pumpkin.
Speaker 1 (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 3 (01:26):
No, I think that should be illegal.
Speaker 1 (01:28):
You know that poultry spice isn't actually made from chicken pultry.
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. The star of
the show is the pumpkin. And back in the day,
(02:09):
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 puree it and you'd get the big chunks
(02:32):
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 point, come back so that you
can have that too. But oftentimes during this time of
(02:53):
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
(03:14):
of that that sometimes you 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 puade pumpkin because we get
it at the house for making pumpkin soups. Make it
straight from the puree. You can add cream, you could
(03:34):
add coconut milk to it. You can. 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 right now?
I was, But I don't think it's an East Indian
spy that I'm cuman. No, but that's it good again, that.
Speaker 5 (04:00):
It's a.
Speaker 1 (04:02):
Flavor where everybody's screaming at the radio. No, it's a
never mind, No, this is horrible radio.
Speaker 5 (04:14):
Is we start over? Hey, Kayla, you know what the.
Speaker 3 (04:18):
We're not doing. We're not doing it.
Speaker 1 (04:20):
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 going to be able to Indian massala.
Speaker 3 (04:34):
No, I'm googling. It's google it.
Speaker 5 (04:38):
He's killing me right now. It's uh, what.
Speaker 3 (04:42):
Does it tastes like? What does it smell like?
Speaker 1 (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?
Speaker 5 (04:58):
Come on, Kayla, we.
Speaker 3 (05:00):
Can't google on the radio. We'll figure it out.
Speaker 1 (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 and 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,
(05:24):
she 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 5 (05:50):
Stop it.
Speaker 1 (05:52):
One of the things I've loved doing with pumpkin is
making pumpkin revoli. Y, you heard right, 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 can do with a you know, like
I said, like a pumpkin soup. So a really simple
pumpkin soup you want to put together.
Speaker 5 (06:26):
You can.
Speaker 1 (06:28):
Use things like carrots, add carrots to it, cook carrots
and things like that to give it a little sweeter flavor.
If you have a stick blender or an immersion blender,
that's going to 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
(06:49):
yellow onion finely chopped, one tablespoon finely chopped garlic, two
tablespoons finally chopped, peeled ginger, some kosher salt, fresh ground
pet of course to taste. Twelve ounces of butternut squash
peeled into cubes. Two teaspoons of tomato paste. That's the
(07:10):
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, 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
(07:32):
you just put this stuff in a Dutch oven, a
heavy pot over medium heat. You melt that butter. You
have to 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
(07:54):
five minutes, you add the tomato paste and a paprika.
You cook, stirring until the tomato paste 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
(08:16):
squash is very tender about fifteen minutes. You move from
the heat. Use that immersion blender I 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
(08:38):
on top and it's not difficult at all. 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 dot com and you can put it all down there,
all right. So FOK Report, I'm Neil Savvier KFI AM
(08:59):
six forty.
Speaker 2 (09:00):
You're listening to the Fork Report with Nil Savedra on
demand from kf I AM six forty.
Speaker 5 (09:07):
Curry curry.
Speaker 1 (09:13):
I feel like I pussed passed a watermelon curry.
Speaker 5 (09:16):
Thank you. You guys are the best.
Speaker 1 (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 could
(10:00):
chreach yourself to a 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 got to fight my parents.
(10:20):
I go meet me at 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 wanted
to have to smell my beard. They don't make Zelman's
(10:41):
beard freshener or anything yet.
Speaker 3 (10:44):
Hope Zelmons is listening, and they make it one.
Speaker 5 (10:46):
I wonder if I could just open the capsule and
rub it on my face.
Speaker 3 (10:49):
All right, well, let's get into food now.
Speaker 1 (10:51):
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, looked to your closest neighbor, friend
or family member, looked them in.
Speaker 5 (11:03):
The ango I'm a winner, and then walk away. All right.
Speaker 1 (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. You
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.
Speaker 5 (13:48):
Whatever you use for your lasagna.
Speaker 1 (13:51):
Use that cooking spray smear a thin layer of pumpkin
mixture on the bottom, just like you would with your
red sauce.
Speaker 5 (13:58):
When making a lasagna.
Speaker 1 (14:00):
Cover with about one quarter of noodles, top with one
third of the cheese mix 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. Finished
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 up a bit,
you can eat it and enjoy it. 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 im banadas, and it just
(15:02):
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 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
(15:25):
Halloween and carving pumpkins.
Speaker 5 (15:28):
So go know where. It's the Fork Report on Neil
Savadra KFI AM six forty.
Speaker 2 (15:34):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 5 (15:41):
I'm your well fed host, Neil Savadra. How do you do?
Speaker 1 (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 other day. We had some rain coming out.
(16:06):
She just goes out there and I'm like, probably not safe,
but here hold.
Speaker 5 (16:10):
This metal pole.
Speaker 1 (16:11):
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, usually fake candles, but sometimes on
(16:32):
the mantle light the real ones, and you just have
this vibe and I want to watch spooky things and.
Speaker 5 (16:40):
All of that. Right.
Speaker 1 (16:41):
Well, it's a food show, it's not any food show.
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.
Speaker 5 (17:04):
A lot of people this year want to do more
and more of that for Halloween. So we'll get into that.
Speaker 1 (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. You
also have what is it, the Knickerbocker, So the Knickerbocker
(18:06):
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 and he said, this is the only way
you will know it's me. Now we all know what
(18:28):
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 I love these stories. But I think about it.
So Musso and Frank has been around for over one
hundred years now. It just has a great vibe to it.
(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
(19:18):
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.
Speaker 5 (19:44):
Just a great vibe.
Speaker 1 (19:45):
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 they you know, they even play jazz
(20:06):
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. Marilyn Monroe has a booth there where
she was proposed to. Some say that she shows up there,
but this was you know Bogart, Alfred Hitchcock, Dorothy Parker.
(20:31):
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, so they have a lot of you
know history. I think it brings that spookiness where people think,
(20:55):
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 don't believe in that. I believe to
(21:16):
be absent from the body is to be present with
God and that's that's it. And so 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,
(21:37):
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 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
(21:58):
and knocked on our door and I said, sure, come
on in if you feel comfortable, A max up, a
mask up.
Speaker 5 (22:04):
And he was a kid.
Speaker 1 (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
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 it was.
(22:48):
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 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 5 (23:35):
Also, when we got.
Speaker 1 (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 back then you burned it, you
burned your trash. 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
(24:20):
during COVID. He's telling us this story in the main bedroom.
So the 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,
(24:45):
is there spooking us?
Speaker 3 (24:46):
Now?
Speaker 1 (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 5 (25:30):
Not people.
Speaker 1 (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.
Speaker 5 (25:52):
It's the Fork Report. I'm Nil Savedra.
Speaker 2 (25:55):
You're listening to The Fork Report with Nil Savedra on
demand from KFI.
Speaker 1 (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.
Speaker 5 (26:08):
This week.
Speaker 1 (26:09):
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. I like the change. We're
talking about haunted places in the Southland because there are
many of them. There are places throughout the Southland that
(26:30):
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
as somebody who believes in spirituality, yeah, I think there's
stuff a good, bad or otherwise that could be be around.
(26:54):
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 5 (27:09):
It's in Fullerton. The name of the place is the Cellar,
and I've been.
Speaker 1 (27:13):
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. Now,
another thing that adds to it that's very cool to
the mystique is that it was designed by an imagineer
(27:37):
or one of the one of the guys that designed the.
Speaker 5 (27:42):
Ride Piri of the Caribbean.
Speaker 1 (27:45):
So it has like the big beams and the stuff
like that vibe throughout it.
Speaker 5 (27:49):
It's a beautiful place.
Speaker 1 (27:51):
And we've had those folks on the show many many times.
They're good people, and you know 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,
(28:12):
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 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
(28:34):
historic restaurant and lodge. History of ghost sighting strange phenomena.
So the two places 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.
(28:55):
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, 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
(29:16):
down on the in the center of the bed on
the end, so it dipped, but we all kind of like,
was that what we thought it? Was type thing. 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.
I said, please spirits help my ledger domain, but nothing.
The mission in hotel and spa in Riverside, which is gorgeous.
Speaker 5 (29:53):
I've slept there.
Speaker 1 (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, no pun intended, 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.
(31:20):
The 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.
Speaker 5 (32:16):
But if you're looking for a special.
Speaker 1 (32:18):
Night to go out and have a meal or get
a cocktail or stay somewhere fun, you know, look into
these places.
Speaker 5 (32:26):
You know it just for the atmosphere and the fun
of it. Just to hear a couple of ghost stories.
I don't know. I like that. I like the.
Speaker 1 (32:34):
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 haunted 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 the town disappeared,
(32:58):
and if you go there to this day, everything is
set the same as it was on that faithful day.
Speaker 5 (33:09):
All right, it's the Fork Report. We're talking all things
Halloween this month.
Speaker 1 (33:14):
Restaurants, spars, places that are haunted. Of course, 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.
Speaker 5 (33:33):
You've been listening to The Fork Report.
Speaker 1 (33:35):
You can always hear us live on KFI AM six
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app
The Fork Report w Neil Saavedra News
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