Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savandri. You're listening to KFI EM six
forty The four Report on demand on the iHeartRadio app.
All right, KFI AM six forty Nil Savadri here with
the four Report. Thanks for hanging out today. Happy Saturday
to you. It's gonna be a great day. It's been
a great day so far. Just celebrated my seventeenth wedding
(00:21):
anniversary with my lovely wife Trace and I had the
weirdest circumstance on Thursday. Maybe I'll tell you at the
end of the show because I don't want to talk
about food and what happened to me in the backseat
of my wife's car. Well, that sounds weird on our
seventeenth Well, she was there, but not I'm gonna I'll
(00:42):
explain later. But this is why I wasn't on with Handel.
I am okay. It was a fluke, weird situation and
the worst and craziest one that I can remember of
my life. I mean, it was straight up sitcom, comedy
Guarantino film, Little smidge of that. It is crazy. Anyways,
(01:04):
Right now we're talking to Rudy Barrientos and he is
the proprietor of Grassias signor g R A c I
A S E n O R dot com. You can
find him on Instagram at the same and we are
just eating his food. He was affected by the Palisades
(01:27):
fire because he has a well known food truck that
was there and a lot of customers that would come
and enjoy the food, their tacos, their breakfast burritos. He
has now moved to to brent Wood, and that's working
out for you.
Speaker 2 (01:44):
You're on San Vicente, Sanva, Sente Montana and Bundy.
Speaker 1 (01:49):
Gotcha. So one one nine four one San Vicente Boulevard, Sunday,
Thursday through Sunday, and you're still in the Palisize Palace.
Say it's on Monday and Tuesday then Monday and it's
you know, a lot of people were affected by the fires,
and we're trying to put some focus on the people
(02:09):
that may didn't maybe didn't have something burned down a business,
but it's been affected because the ecosystem has changed. Told
us your story about being part of the DACA program,
and I know that right now that is up in
the air. We were talking off the air, and the
prayer is that that gets ironed out. I say, I
always say, if we want bad people out, then we
(02:31):
want good people in. And the key is to find
out who those people are and how to do it.
But I don't know who wouldn't want someone like you
bringing food and joy and positivity to a country. And
this food is spectacular, just just really it is made
(02:52):
with the love that you'd get from a parent making
you food.
Speaker 3 (02:56):
I'm glad you feel it.
Speaker 1 (02:57):
Yeah, that's what I always tell my son when I
make him something, I say, I put love in there
that you know.
Speaker 2 (03:04):
It's funny that you say that, because that that's what
my grandma used to tell me. She would always tell me, like,
you can always tell when someone makes your food, would love?
Speaker 1 (03:11):
Right? Yeah, it just it's the ingredient I've had. I've
eaten a lot of food, obviously, and with this show,
I get to eat a lot of different food. And
I've been out to restaurants where the chef's prepared a
meal that was technically perfect, like all the techniques. Everything
that was done was done textbook, but it tasted like
(03:36):
a textbook, you know, it just it was there wasn't
that life behind it.
Speaker 3 (03:43):
It was technique versus soul.
Speaker 1 (03:45):
Yeah, And there is a difference there is something about
that when somebody it's almost you want somebody to make
something like they're making it for themselves and they go, hey,
you hungry, take this.
Speaker 2 (03:57):
You know, it's actually kind of funny that you say that,
because in the truck, all of us when when we eat,
when we eat, we prefer when we win, to one
one of our other team members to cooks it. Like
we always say this, like it tastes better when someone
else makes it for you, because when you make it,
you're just trying to be perfect. But when someone else
(04:17):
makes it for you, there there's something in that in
that phase from when they're making it to the point
where you get it that makes it so special because
someone else is caring for this precious meal that's gonna
nurish you.
Speaker 1 (04:32):
Yeah, you can, you can taste it, and it's just
and that's anywhere. I mean, that's why you can't make
what your grandmother made, or your mom made, or your
dad made, or anybody in the family. You can't. Ever
you can have the exact recipe, it won't taste the
same because there's something about someone cooking for you. And
we know this to be true. We know psychologically there's
(04:56):
power in the anticipation. I'd much rather see someone enjoy
something I made than me, even he did for sure.
So how did you come up with your menu? What
other things are on your menu? So you have tacos
and burritos, So tacos and burritos.
Speaker 2 (05:11):
So one of the things that I actually right when
I started the truck I knew I wanted to have
was one of our beer batter.
Speaker 3 (05:18):
Fish tacos.
Speaker 2 (05:19):
One of my personal favorites, and they go way back
to when I when I lived in Tijuana because that's
where I was born.
Speaker 1 (05:28):
The Baja style hostile, so.
Speaker 2 (05:34):
When when I came to this country, there wasn't a
lot of good Baha hostile fish tacos.
Speaker 4 (05:39):
So my.
Speaker 2 (05:43):
When I would on Fridays when I would get out
of school, my mom worked night shifts cleaning and office building,
and I remember because Friday was the day I didn't
have to go to school the next day, so I
would go with her from La all the way to Cinemonica,
and the best taco we could have at that point
(06:03):
was reviews fish tacos. Oh yeah, and it was it
was it was like this routine that we did on Fridays.
I would go with her sona Monica skateboard back to
la but before she went to work. Our meal, our
shared meal would be the rubus fish tacos because it
was the closest thing we could we could find too
to the inns NaSTA fish talkers we would have in Mexico.
(06:25):
So when I started the truck, I knew those tacos
had to be in the menu the way I knew
how to make them, the way I remember them to be.
Speaker 1 (06:32):
What do you think sets them apart? What is a
true Baja style fish taco?
Speaker 2 (06:36):
Honestly, like like we were talking about earlier, it's just
the care I put in it, and and just the
fact that I want to I want to taste home
every time I make him, every time.
Speaker 3 (06:49):
You know that taco was created food.
Speaker 1 (06:53):
Yeah, that's your mac and cheese man. Yeah, that's where
you grew up. We all have it. We all have
that that those items that make us, you know, think
a home or think about growing up when things were simple,
didn't have to pay taxes. I have to deal with
any of that business. I also want to give a
shout out to Judy. Judy Kergan, she is a listener
(07:16):
who sent us your information and she knew about you,
and she reached out to us and said, these you know,
these people are really good people. They make fantastic food.
They've been caught up in this situation and that's what
inspired us, through Judy and through your story, to know
the path we wanted to go down. Because we've been
talking about what we wanted to do about restaurants. There
(07:38):
continues La Times and others continue to write lists of
restaurants that are trying to come back in the fire
areas and stuff like that. So stick around. We'll do
one more segment with you guys, because I'm really enjoying
the conversation and the food. And of course you can
go to Instagram or online to Gracia signor only one
(08:00):
S g R A C I A S E n
O R dot com and find out where they're at
and in the area of Brentwood right now. They do
a couple of days there in the Palisades still, but
they could use your love to stay afloat and trust me,
you can use their food and I you know, I
(08:23):
don't know, maybe you can freeze some, but i'd get
a lot, especially if for doing a day trip. Bring
a bag, bring a cooler, whatever, it takes all right,
go nowhere, We'll be back with more. It's The Fork
Report on Neil Vidra KFI AM six forty, heard everywhere
on the iHeartRadio app.
Speaker 5 (08:40):
You're listening to The Fork Report with Nilsavedra on demand
from KFI AM six.
Speaker 1 (08:45):
Forty as we talk all things food, beverage and beyond
on the show every single Saturday, three hours that we
come together and just celebrate food and the people that
make it, the culture behind it, what a store. Today,
we're focusing on people affected by the fires. I know
there are a lot of people that are suffering from
(09:06):
their home going down to ashes, and of course we
are with them, but because of the nature of this show,
we're focusing on those on the periphery that have been
affected by their business or their businesses are affected, not
necessarily because they burn to ashes somewhere damage. Right now,
we're talking about a food truck called Gracia Signor and
(09:26):
you can find them at dot com. You can find
them on Instagram one s and you can find out
more about Rudy and Barrientos and he is the He
is really the story and the food that he's making
is outstanding. You know, Robin who is running the board
(09:48):
and all the commercials and everything else going on, talks
to me through the headphones, let me know, you know,
spots and all those things. And right before we come on,
she goes, these tacos are or bomb like, Yeah, the
food is fantastic. Another thank you and a tip of
the hat to Judy Judy, Judy Kirkin. She's a listener
(10:11):
and sent us the information. We've been wanting to do
a show on the restaurants that are affected. We've been
waiting basically to hear about the ones that are coming back,
and we won't stop today. We'll continue to let you
know about them and how to patronize them and keep
them going. So what do you want people to know
(10:33):
about your food and how to find you and how
important it is to have, you know, regulars and a
base of people coming to eat.
Speaker 2 (10:41):
It's a credit important to have regulars. That's that was
That's where we're so successful in the Palisades because that
community is a very small community that just supports everyone
and and you know, we we became embraced by the
community and therefore we were very successful for over ten years.
(11:03):
This was going to be our eleventh year. In the Palisades,
but the fires happened and everyone in that town is
scattered all over La So as much as there, you know,
we have a lot of loyal customers, as much as
they're trying to support us, because of the distance that
this fire forced them to to just like move sure,
(11:26):
it's really hard for them to to be there like
as regular as they would pre fires. So everyone out
there in Brentwood who loves food, loves delicious food, Mexican food, breakfast, burritos,
and just or just enjoys food in general, give us
(11:46):
a chance so that we can win you over.
Speaker 1 (11:49):
And I have no doubt that that is exactly how
it will end up. I'm glad to have a platform
for you to talk to you so much, you know,
because the food is really spectacular, and I love the story,
and I think it's important. You know, we hear a
lot of things in the news, and you know, there's
(12:12):
a lot of confusion about immigration and the good, the bad,
the ugly, the legal the non legal, and all of
these things that need to be sorted out. But the
fact is, you know, there is a good There should
be a good neighbor policy to be able to exchange
between all of our neighbors here. That is a way
(12:33):
that we aren't letting criminals or people in, but letting
good folks in come do what they do. And and
I think what you're doing is just wonderful. The food
is just fantastic, man. Thank you made with love right
in it. But you won't break your tooth on love man.
So thanks again to Judy for putting this on our radar,
and thanks to you Rudy for coming in and again
(12:56):
GRASSI signor it is a g R A C I
A S just a single less e n O R
dot com. Of course you can find them under that
same moniker at on Instagram as well. Check them out
where they are there in Brentwood and still a couple
of days in the Palisades as well. But get on this.
(13:17):
This is really special food by what seems to be
a very special guy. So thanks for taking the time
on my friend.
Speaker 3 (13:23):
Thank you, Neil, thank you, thank you everyone.
Speaker 1 (13:26):
Thank you, and tell them hello and that you heard
it here. They need to know that there's support and
people that care. You know, these things take a while.
We're still dealing with what you know, COVID, you know,
the the remnants of COVID and working on the hospitality
and restaurant industry. So there's still work to do to
get out there. Those of us that can that weren't
(13:47):
affected by the fires can help keep these places perched up.
So thanks, We got much more to come. Stick around
some people we want to introduce you to, so go
know where. It's the Forkport Savedra. Let's get the latest
news now in the KFI twenty four hour newsroom.
Speaker 5 (14:04):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (14:11):
Today we are talking to folks that are affected by
the fires in January, but not in the same way
that you might have been hearing. Yes, people were very
much affected by the fires, their homes burning down, and
there were some businesses of course that burned down. Us
being the Fork Report, we focus on food and the like.
We wanted to bring you some people that were affected,
(14:32):
some you know, differently than others that have food based
businesses that were affected by the fires. And our next
guest is Teddy Saraphine Leonard, owner of real In. You
can find out all about them at REALI and Malibu
dot com. Real In Malibu dot Com Teddy, Welcome to
(14:55):
the Fork Report.
Speaker 4 (14:56):
Thank you for having me.
Speaker 1 (14:58):
So please tell us tell us where about for those
that don't know real in there in Malibu, tell us
about that and what's what where you are left right
now after the horrific circumstances of January and the fires.
Speaker 6 (15:17):
Well, the reel in where we were located was right
just west of Topanga Canyon on Pacific Coast Highway, and
my husband has had the store for thirty seven years.
Speaker 4 (15:30):
And we had a big, you know, old neon sign.
Speaker 6 (15:33):
We were a fish shack across the street from a
very popular surf spot on Topanga and we had puns
on the sign. Every day we would change the puns, yes.
Speaker 1 (15:43):
And if you are local, you know them.
Speaker 6 (15:45):
Quite well exactly. And what was funny was, you know,
each day, different screenwriters going into work. People would call
us and give us ideas for the puns for the sign,
and if we used one, we would buy them dinner.
And it was really signed because people would say, I mean,
some people weren't even customers. They just said they knew
(16:06):
when they saw the sign they were out of the city,
they were heading into Malibu. It was like we were
sort of the gateway to the Malibu and that sign
meant a lot to a lot of people. In fact,
the firemen after everything burned down were adamant about can
we get up there and change and put up some signs.
Speaker 4 (16:22):
We just want to give people that hope again, like
that it's going to come back, because it.
Speaker 6 (16:28):
Was a iconic place. It was a place where a
lot of families came. They celebrated birthdays, they celebrated death,
they celebrated weddings, births.
Speaker 4 (16:39):
It was one.
Speaker 6 (16:40):
Gentleman sending a picture of himself as a baby with
his father on the reel in deck, and then he
sent in a picture of himself that his baby on
the real in deck, and generations knew the restaurant and
knew it well, and we were blessed to be a
part of the community in a bigger way than we
even knew. In an odd way, the restaurant, you know,
(17:03):
burning down as quickly and as visibly as it did,
opened just these gates of people telling us what a
profound impact the restaurant had had on their family, and
people called us crying, and we immediately started to go
fund me for our kitchen crew because most of our
crew has been with us over thirty years. I think
(17:25):
about over thirty years. I mean they were family, and
they actually were family. They were all interrelated from a
small town in Wahaka who did a weaving for us
that was hanging in the restaurant that said real in
because you know, we funded the town.
Speaker 4 (17:40):
I guess they just so.
Speaker 6 (17:43):
That was our main concern and when everything happened, we
had to evacuate our home as well here in Tapanga,
so we found ourselves in Airbnb and Marvista, not really
knowing what to do in The first call that came
in was the BBC London, and that was within hours
of it burning, and we started to go fund me
and today we have raised over two hundred thousand dollars
(18:05):
for our crew and every penny of it has gone
into their pockets and I'm really so touched and grateful.
From all around the world. We've gotten donations from Istanbul,
from South Africa, Australia, New Zealand, Italy, France, Ireland. You know,
one man sent in one thousand dollars from the UK
(18:26):
and he said, it's my first stop when I get
to Los Angeles. I always make sure that I get
to you guys, and so we had it was just
I said to my husband, after thirty seven years, what
a wonderful way to find out that something you've given
so much of your time in your life too.
Speaker 4 (18:42):
Has had a good impact on the world. You know,
you like to know that at.
Speaker 1 (18:47):
This age it's at your own funeral kind.
Speaker 6 (18:50):
Of exactly exactly. And we're in our seventy I just
turned seventy and my husband's seventy six, and you know,
people could say you're going to rebuild, and we wanted
to come back, and we've had set in one and
or say, oh, we can come and make it look
exactly as it was. Sure, yeah, but thirty seven years later.
I mean a lot of the old surfboards he had
in the raptors were from over one hundred years ago,
(19:13):
like the first lifeguards in Santa Monica. I mean, he
collects that kind of stuff. But now it's gone.
Speaker 4 (19:19):
You can't.
Speaker 6 (19:19):
I don't know that we'll be able to rebuild. We're
still waiting to hear from the State Parks what their
plan is for Lower to Panga and for the Pch area.
They don't even know. I mean they're still staging. They
were staging the EPA cleaned up by the end of April,
they're supposed to be done with that. They were staging
it at our site where the restaurant was, and then
now the Army Corps of Engineers is going in and
(19:42):
we don't really honestly know what's going to happen next.
So we're really truly so grateful to everyone who gave
money for our crew, because a lot of these folks,
with the current climate, even though they're legal, are terrified
going out and applying for jobs. Sure, they've had this job.
Speaker 4 (20:03):
For over thirty years. A couple of people have never worked.
Speaker 6 (20:06):
Anywhere else in their lives, and we take care of
our family. They took care of us during COVID and
we took care of them. The PPC we got the
loan and we gave that to them because we were Okay.
Speaker 1 (20:21):
You know, I'd like to give that out teddy to
those people. Is it still is the GoFundMe still active?
Speaker 6 (20:27):
Yes, it is, ok they're still active, and you can.
I think there's a link on our website Real in
Malibu dot com. So if people would like to donate
to our crew, we're still dispersing funds to them. It's
been going on since the day the fire started, and
these a lot of our guys that have not been
able to find work. This is how we've you know,
we've been able to keep them their rent paid, in
(20:49):
their food.
Speaker 1 (20:50):
Real in Malibu dot Com obviously are ee l in
Malibu dot com. You can also go to GoFundMe and
just search for real in Malibu fire recovery, but it's
very easy to go to reel in Malibu dot com.
Can you stick around? Really, there's so much history and
so much to talk about. I would love to get
(21:11):
into more of that with you. Okay, stick around as
we talk with Teddy Saraphine Leonard, owner of Real in
a course. You know that Neon sign of the jumping
redfish and all of that with the blue lettering and
something we've seen forever. One of these things that sadly
we kind of take for granted is just part you know,
(21:31):
like a mountain that's there or the surf itself, that
it's always going to be there. The fires had something
else in mind. We'll talk more with Teddy. It's the
Fork report on Neil Viadra KFI AM six forty heard
everywhere on the iHeartRadio app.
Speaker 5 (21:46):
You're listening to the Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (21:54):
I've said this many times before. Our local economy rises
and falls on hospitality period. You don't go out to eat,
you don't go to local vendors. We're screwed. It's just
the way we saw the collapse during COVID. Of course,
another round five years later of the fires here in
Los Angeles. You have the Palisade Fire, and then the
(22:18):
Palisades Fire, and then you had of course outa Dina
and we're still picking those pieces up. Talk more about that,
of course. Somebody who knows firsthand, Teddy Saraphine Leonard, owner
of Real in you know it there in Malibu. The
website is real r E E l in Malibu dot com.
If you haven't been there, it's hard to think of
(22:39):
you as a Southlander. There is a go funder go
fundme page rather as well, GoFundMe dot com. Look for
Real in Malibu Fire Recovery, or you can find a
link at the real in Malibu dot com website, and
that is going entirely to those that work there, the crew,
the family that Teddy was talking about. So Teddy you're wrestling,
(23:04):
you and your husband wrestling with rebuilding. You talk about,
you know, the things that were that hung on the walls,
the things that have been collected over the many years
that reel In has been there. I would, you know,
respectfully say that everything up on those walls was new
(23:27):
at one time or went up you know, went up there.
Speaker 4 (23:31):
Yes, some of them one hundred years.
Speaker 1 (23:32):
Ago, but yes, but you know what I'm saying, It
was new to you guys, or you gathered it and
you put it on the wall. And I see it
more personally, being kind of a philosophical guy, I see
that place as a mirror of you guys, and the
people that have worked there and the people that have
frequented it, and and that it's really you guys. All
(23:57):
those things were things that brought joy to your or
to you that made you think, oh, let's put it
up on the wall, or somebody sending something in and oh, yeah,
it's not. It's the spirit of that family you guys
created there, and not the walls themselves anymore than a church,
you know, is God.
Speaker 4 (24:17):
Yeah.
Speaker 1 (24:18):
So it's like, I hope whatever you guys end up
doing that those places are important. They they're important to see.
They're important to know that they exist and that families
are in there. And I'm not saying corporations are bad,
but you know.
Speaker 6 (24:37):
No, I think the small business, You're correct. I think
the small business, the mom and pop shops are what
makes a community unique. It was one of the things
that made Malibu, it makes.
Speaker 4 (24:48):
Malibu so unique, is that there aren't big corporations coming in.
Speaker 6 (24:52):
There are few now, but you have you know, people
come in, they know our crew, they've been there thirty
something years, and they say hello to them, and they
you know people, we have celebrities that stand in line
with surfers, that stand in line with executives.
Speaker 4 (25:07):
You know.
Speaker 6 (25:08):
It was all walks of life, and everybody was comfortable
there and everyone was, uh, it feels like it's theirs,
you know, like like they belong there and it's their home.
I did have one funny thing, well, a couple of
funny things happened, and I think it was Brdon Ramsay
came through, David Beckham run through and he mentioned the cooks,
(25:29):
would you like me to come back and cook?
Speaker 4 (25:31):
They didn't know who he was.
Speaker 6 (25:33):
They like, no, we're not letting you back exactly exactly
and then you know, you know, and then similarly that time,
you know, I said to our manager, we had cameras
in the restaurant, obviously, and I happened to be looking
at them. I said, just guys reaching in the window
and grabbing cups and things. You might want to keep
(25:55):
an eye on him. He goes, you want me to
keep an eye on David Beckham. I said, no, no,
he can have all the cups he want.
Speaker 4 (26:00):
No, that's mine.
Speaker 1 (26:02):
You call me, I will punish him personally.
Speaker 6 (26:05):
Yeah, it was just it was really cute. It was
really cute because you would have you know, there was
a booth, a certain booth in the restaurant that from
time to time Dylan would sit in and he would
bring someone with him and they were very nondescript, and
they would the person would stand in line for them,
and you'd stand in line. You'd order your food and
you go back to your place. You'd get your drinks,
(26:25):
and you go back to where you're sitting, and we
call your name. And it was great because.
Speaker 4 (26:29):
Our system was so bad that if.
Speaker 6 (26:32):
You could recognize your name, you knew you were a regular.
When the cook would say that your order was ready,
like your order is ready, and people knew, they just knew,
and it was so much a part of the community
that I felt sorrier for our customers than I did.
Speaker 4 (26:51):
For my husband and myself because.
Speaker 6 (26:53):
This is where we had people that during COVID too,
came every local loyals came every week and they got
their food.
Speaker 4 (27:01):
They sat in.
Speaker 6 (27:02):
The parking lot and there was someone sent us a
video of a seagull trying to pack its way through
the windshield to get the food off the dashboard of
a cart that was eating in the parking lot. And
you know, to give you an idea our crew the
first thing during COVID when we were paying them out
of our savings because there was no PPPs or any
(27:24):
of that yet, and they said, we want to give
you our money, our salaries back. We don't want to
take money from you.
Speaker 4 (27:30):
Guys. Well this is happening, and I just.
Speaker 6 (27:34):
Broke down because I also sell real estate. You know,
We're fine, and it's just that is the kind of
heart these people that work for us half that's their soul.
Speaker 4 (27:46):
They when this happened, the restaurant burned it down.
Speaker 6 (27:49):
They found out where we were at our you know Airbnb.
We weren't at home and they came there and they said,
what can we.
Speaker 4 (27:55):
Do for you? Can we come to your house? Can
we take care of you somehow? And I just.
Speaker 1 (28:02):
Teddy, we're up against the clock. Can I steal you
for another segment? For these stories? I think they're powerful?
Speaker 4 (28:09):
Sure?
Speaker 1 (28:09):
Sure, Okay, hang Tiger Teddy Saraphine Leonard is on with us,
owner of Real and one of the casualties in the fire.
Of course, they're in the Malibu area and Palisades area,
and these stories are important. And if you know, if
you guys end up deciding that you're not going to rebuild,
at least for to have them and to hear you
(28:31):
telling them, I think is powerful. Of course, you can
go to Real in Malibu dot com. There's a link
a GoFundMe page there for the people that work there.
This is not for Teddy, it's not for her husband.
These are for the people that have worked there, and
to hear these things, I think is an important part
of what makes hospitality hospitality. So stick around. We'll do
(28:53):
one more segment and talk with Teddy when we come back.
It's the Forker Port. I'm Nil Savedra. This is KFI
heard everywhere on the iHeartRadio app. You've been listening to
the Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday,
and anytime on demand on the iHeartRadio app.
Hey, it's Neil Savandri. You're listening to KFI EM six
forty The four Report on demand on the iHeartRadio app.
All right, KFI AM six forty Nil Savadri here with
the four Report. Thanks for hanging out today. Happy Saturday
to you. It's gonna be a great day. It's been
a great day so far. Just celebrated my seventeenth wedding
(00:21):
anniversary with my lovely wife Trace and I had the
weirdest circumstance on Thursday. Maybe I'll tell you at the
end of the show because I don't want to talk
about food and what happened to me in the backseat
of my wife's car. Well, that sounds weird on our
seventeenth Well, she was there, but not I'm gonna I'll
(00:42):
explain later. But this is why I wasn't on with Handel.
I am okay. It was a fluke, weird situation and
the worst and craziest one that I can remember of
my life. I mean, it was straight up sitcom, comedy
Guarantino film, Little smidge of that. It is crazy. Anyways,
(01:04):
Right now we're talking to Rudy Barrientos and he is
the proprietor of Grassias signor g R A c I
A S E n O R dot com. You can
find him on Instagram at the same and we are
just eating his food. He was affected by the Palisades
(01:27):
fire because he has a well known food truck that
was there and a lot of customers that would come
and enjoy the food, their tacos, their breakfast burritos. He
has now moved to to brent Wood, and that's working
out for you.
Speaker 2 (01:44):
You're on San Vicente, Sanva, Sente Montana and Bundy.
Speaker 1 (01:49):
Gotcha. So one one nine four one San Vicente Boulevard, Sunday,
Thursday through Sunday, and you're still in the Palisize Palace.
Say it's on Monday and Tuesday then Monday and it's
you know, a lot of people were affected by the fires,
and we're trying to put some focus on the people
(02:09):
that may didn't maybe didn't have something burned down a business,
but it's been affected because the ecosystem has changed. Told
us your story about being part of the DACA program,
and I know that right now that is up in
the air. We were talking off the air, and the
prayer is that that gets ironed out. I say, I
always say, if we want bad people out, then we
(02:31):
want good people in. And the key is to find
out who those people are and how to do it.
But I don't know who wouldn't want someone like you
bringing food and joy and positivity to a country. And
this food is spectacular, just just really it is made
(02:52):
with the love that you'd get from a parent making
you food.
Speaker 3 (02:56):
I'm glad you feel it.
Speaker 1 (02:57):
Yeah, that's what I always tell my son when I
make him something, I say, I put love in there
that you know.
Speaker 2 (03:04):
It's funny that you say that, because that that's what
my grandma used to tell me. She would always tell me, like,
you can always tell when someone makes your food, would love?
Speaker 1 (03:11):
Right? Yeah, it just it's the ingredient I've had. I've
eaten a lot of food, obviously, and with this show,
I get to eat a lot of different food. And
I've been out to restaurants where the chef's prepared a
meal that was technically perfect, like all the techniques. Everything
that was done was done textbook, but it tasted like
(03:36):
a textbook, you know, it just it was there wasn't
that life behind it.
Speaker 3 (03:43):
It was technique versus soul.
Speaker 1 (03:45):
Yeah, And there is a difference there is something about
that when somebody it's almost you want somebody to make
something like they're making it for themselves and they go, hey,
you hungry, take this.
Speaker 2 (03:57):
You know, it's actually kind of funny that you say that,
because in the truck, all of us when when we eat,
when we eat, we prefer when we win, to one
one of our other team members to cooks it. Like
we always say this, like it tastes better when someone
else makes it for you, because when you make it,
you're just trying to be perfect. But when someone else
(04:17):
makes it for you, there there's something in that in
that phase from when they're making it to the point
where you get it that makes it so special because
someone else is caring for this precious meal that's gonna
nurish you.
Speaker 1 (04:32):
Yeah, you can, you can taste it, and it's just
and that's anywhere. I mean, that's why you can't make
what your grandmother made, or your mom made, or your
dad made, or anybody in the family. You can't. Ever
you can have the exact recipe, it won't taste the
same because there's something about someone cooking for you. And
we know this to be true. We know psychologically there's
(04:56):
power in the anticipation. I'd much rather see someone enjoy
something I made than me, even he did for sure.
So how did you come up with your menu? What
other things are on your menu? So you have tacos
and burritos, So tacos and burritos.
Speaker 2 (05:11):
So one of the things that I actually right when
I started the truck I knew I wanted to have
was one of our beer batter.
Speaker 3 (05:18):
Fish tacos.
Speaker 2 (05:19):
One of my personal favorites, and they go way back
to when I when I lived in Tijuana because that's
where I was born.
Speaker 1 (05:28):
The Baja style hostile, so.
Speaker 2 (05:34):
When when I came to this country, there wasn't a
lot of good Baha hostile fish tacos.
Speaker 4 (05:39):
So my.
Speaker 2 (05:43):
When I would on Fridays when I would get out
of school, my mom worked night shifts cleaning and office building,
and I remember because Friday was the day I didn't
have to go to school the next day, so I
would go with her from La all the way to Cinemonica,
and the best taco we could have at that point
(06:03):
was reviews fish tacos. Oh yeah, and it was it
was it was like this routine that we did on Fridays.
I would go with her sona Monica skateboard back to
la but before she went to work. Our meal, our
shared meal would be the rubus fish tacos because it
was the closest thing we could we could find too
to the inns NaSTA fish talkers we would have in Mexico.
(06:25):
So when I started the truck, I knew those tacos
had to be in the menu the way I knew
how to make them, the way I remember them to be.
Speaker 1 (06:32):
What do you think sets them apart? What is a
true Baja style fish taco?
Speaker 2 (06:36):
Honestly, like like we were talking about earlier, it's just
the care I put in it, and and just the
fact that I want to I want to taste home
every time I make him, every time.
Speaker 3 (06:49):
You know that taco was created food.
Speaker 1 (06:53):
Yeah, that's your mac and cheese man. Yeah, that's where
you grew up. We all have it. We all have
that that those items that make us, you know, think
a home or think about growing up when things were simple,
didn't have to pay taxes. I have to deal with
any of that business. I also want to give a
shout out to Judy. Judy Kergan, she is a listener
(07:16):
who sent us your information and she knew about you,
and she reached out to us and said, these you know,
these people are really good people. They make fantastic food.
They've been caught up in this situation and that's what
inspired us, through Judy and through your story, to know
the path we wanted to go down. Because we've been
talking about what we wanted to do about restaurants. There
(07:38):
continues La Times and others continue to write lists of
restaurants that are trying to come back in the fire
areas and stuff like that. So stick around. We'll do
one more segment with you guys, because I'm really enjoying
the conversation and the food. And of course you can
go to Instagram or online to Gracia signor only one
(08:00):
S g R A C I A S E n
O R dot com and find out where they're at
and in the area of Brentwood right now. They do
a couple of days there in the Palisades still, but
they could use your love to stay afloat and trust me,
you can use their food and I you know, I
(08:23):
don't know, maybe you can freeze some, but i'd get
a lot, especially if for doing a day trip. Bring
a bag, bring a cooler, whatever, it takes all right,
go nowhere, We'll be back with more. It's The Fork
Report on Neil Vidra KFI AM six forty, heard everywhere
on the iHeartRadio app.
Speaker 5 (08:40):
You're listening to The Fork Report with Nilsavedra on demand
from KFI AM six.
Speaker 1 (08:45):
Forty as we talk all things food, beverage and beyond
on the show every single Saturday, three hours that we
come together and just celebrate food and the people that
make it, the culture behind it, what a store. Today,
we're focusing on people affected by the fires. I know
there are a lot of people that are suffering from
(09:06):
their home going down to ashes, and of course we
are with them, but because of the nature of this show,
we're focusing on those on the periphery that have been
affected by their business or their businesses are affected, not
necessarily because they burn to ashes somewhere damage. Right now,
we're talking about a food truck called Gracia Signor and
(09:26):
you can find them at dot com. You can find
them on Instagram one s and you can find out
more about Rudy and Barrientos and he is the He
is really the story and the food that he's making
is outstanding. You know, Robin who is running the board
(09:48):
and all the commercials and everything else going on, talks
to me through the headphones, let me know, you know,
spots and all those things. And right before we come on,
she goes, these tacos are or bomb like, Yeah, the
food is fantastic. Another thank you and a tip of
the hat to Judy Judy, Judy Kirkin. She's a listener
(10:11):
and sent us the information. We've been wanting to do
a show on the restaurants that are affected. We've been
waiting basically to hear about the ones that are coming back,
and we won't stop today. We'll continue to let you
know about them and how to patronize them and keep
them going. So what do you want people to know
(10:33):
about your food and how to find you and how
important it is to have, you know, regulars and a
base of people coming to eat.
Speaker 2 (10:41):
It's a credit important to have regulars. That's that was
That's where we're so successful in the Palisades because that
community is a very small community that just supports everyone
and and you know, we we became embraced by the
community and therefore we were very successful for over ten years.
(11:03):
This was going to be our eleventh year. In the Palisades,
but the fires happened and everyone in that town is
scattered all over La So as much as there, you know,
we have a lot of loyal customers, as much as
they're trying to support us, because of the distance that
this fire forced them to to just like move sure,
(11:26):
it's really hard for them to to be there like
as regular as they would pre fires. So everyone out
there in Brentwood who loves food, loves delicious food, Mexican food, breakfast, burritos,
and just or just enjoys food in general, give us
(11:46):
a chance so that we can win you over.
Speaker 1 (11:49):
And I have no doubt that that is exactly how
it will end up. I'm glad to have a platform
for you to talk to you so much, you know,
because the food is really spectacular, and I love the story,
and I think it's important. You know, we hear a
lot of things in the news, and you know, there's
(12:12):
a lot of confusion about immigration and the good, the bad,
the ugly, the legal the non legal, and all of
these things that need to be sorted out. But the
fact is, you know, there is a good There should
be a good neighbor policy to be able to exchange
between all of our neighbors here. That is a way
(12:33):
that we aren't letting criminals or people in, but letting
good folks in come do what they do. And and
I think what you're doing is just wonderful. The food
is just fantastic, man. Thank you made with love right
in it. But you won't break your tooth on love man.
So thanks again to Judy for putting this on our radar,
and thanks to you Rudy for coming in and again
(12:56):
GRASSI signor it is a g R A C I
A S just a single less e n O R
dot com. Of course you can find them under that
same moniker at on Instagram as well. Check them out
where they are there in Brentwood and still a couple
of days in the Palisades as well. But get on this.
(13:17):
This is really special food by what seems to be
a very special guy. So thanks for taking the time
on my friend.
Speaker 3 (13:23):
Thank you, Neil, thank you, thank you everyone.
Speaker 1 (13:26):
Thank you, and tell them hello and that you heard
it here. They need to know that there's support and
people that care. You know, these things take a while.
We're still dealing with what you know, COVID, you know,
the the remnants of COVID and working on the hospitality
and restaurant industry. So there's still work to do to
get out there. Those of us that can that weren't
(13:47):
affected by the fires can help keep these places perched up.
So thanks, We got much more to come. Stick around
some people we want to introduce you to, so go
know where. It's the Forkport Savedra. Let's get the latest
news now in the KFI twenty four hour newsroom.
Speaker 5 (14:04):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (14:11):
Today we are talking to folks that are affected by
the fires in January, but not in the same way
that you might have been hearing. Yes, people were very
much affected by the fires, their homes burning down, and
there were some businesses of course that burned down. Us
being the Fork Report, we focus on food and the like.
We wanted to bring you some people that were affected,
(14:32):
some you know, differently than others that have food based
businesses that were affected by the fires. And our next
guest is Teddy Saraphine Leonard, owner of real In. You
can find out all about them at REALI and Malibu
dot com. Real In Malibu dot Com Teddy, Welcome to
(14:55):
the Fork Report.
Speaker 4 (14:56):
Thank you for having me.
Speaker 1 (14:58):
So please tell us tell us where about for those
that don't know real in there in Malibu, tell us
about that and what's what where you are left right
now after the horrific circumstances of January and the fires.
Speaker 6 (15:17):
Well, the reel in where we were located was right
just west of Topanga Canyon on Pacific Coast Highway, and
my husband has had the store for thirty seven years.
Speaker 4 (15:30):
And we had a big, you know, old neon sign.
Speaker 6 (15:33):
We were a fish shack across the street from a
very popular surf spot on Topanga and we had puns
on the sign. Every day we would change the puns, yes.
Speaker 1 (15:43):
And if you are local, you know them.
Speaker 6 (15:45):
Quite well exactly. And what was funny was, you know,
each day, different screenwriters going into work. People would call
us and give us ideas for the puns for the sign,
and if we used one, we would buy them dinner.
And it was really signed because people would say, I mean,
some people weren't even customers. They just said they knew
(16:06):
when they saw the sign they were out of the city,
they were heading into Malibu. It was like we were
sort of the gateway to the Malibu and that sign
meant a lot to a lot of people. In fact,
the firemen after everything burned down were adamant about can
we get up there and change and put up some signs.
Speaker 4 (16:22):
We just want to give people that hope again, like
that it's going to come back, because it.
Speaker 6 (16:28):
Was a iconic place. It was a place where a
lot of families came. They celebrated birthdays, they celebrated death,
they celebrated weddings, births.
Speaker 4 (16:39):
It was one.
Speaker 6 (16:40):
Gentleman sending a picture of himself as a baby with
his father on the reel in deck, and then he
sent in a picture of himself that his baby on
the real in deck, and generations knew the restaurant and
knew it well, and we were blessed to be a
part of the community in a bigger way than we
even knew. In an odd way, the restaurant, you know,
(17:03):
burning down as quickly and as visibly as it did,
opened just these gates of people telling us what a
profound impact the restaurant had had on their family, and
people called us crying, and we immediately started to go
fund me for our kitchen crew because most of our
crew has been with us over thirty years. I think
(17:25):
about over thirty years. I mean they were family, and
they actually were family. They were all interrelated from a
small town in Wahaka who did a weaving for us
that was hanging in the restaurant that said real in
because you know, we funded the town.
Speaker 4 (17:40):
I guess they just so.
Speaker 6 (17:43):
That was our main concern and when everything happened, we
had to evacuate our home as well here in Tapanga,
so we found ourselves in Airbnb and Marvista, not really
knowing what to do in The first call that came
in was the BBC London, and that was within hours
of it burning, and we started to go fund me
and today we have raised over two hundred thousand dollars
(18:05):
for our crew and every penny of it has gone
into their pockets and I'm really so touched and grateful.
From all around the world. We've gotten donations from Istanbul,
from South Africa, Australia, New Zealand, Italy, France, Ireland. You know,
one man sent in one thousand dollars from the UK
(18:26):
and he said, it's my first stop when I get
to Los Angeles. I always make sure that I get
to you guys, and so we had it was just
I said to my husband, after thirty seven years, what
a wonderful way to find out that something you've given
so much of your time in your life too.
Speaker 4 (18:42):
Has had a good impact on the world. You know,
you like to know that at.
Speaker 1 (18:47):
This age it's at your own funeral kind.
Speaker 6 (18:50):
Of exactly exactly. And we're in our seventy I just
turned seventy and my husband's seventy six, and you know,
people could say you're going to rebuild, and we wanted
to come back, and we've had set in one and
or say, oh, we can come and make it look
exactly as it was. Sure, yeah, but thirty seven years later.
I mean a lot of the old surfboards he had
in the raptors were from over one hundred years ago,
(19:13):
like the first lifeguards in Santa Monica. I mean, he
collects that kind of stuff. But now it's gone.
Speaker 4 (19:19):
You can't.
Speaker 6 (19:19):
I don't know that we'll be able to rebuild. We're
still waiting to hear from the State Parks what their
plan is for Lower to Panga and for the Pch area.
They don't even know. I mean they're still staging. They
were staging the EPA cleaned up by the end of April,
they're supposed to be done with that. They were staging
it at our site where the restaurant was, and then
now the Army Corps of Engineers is going in and
(19:42):
we don't really honestly know what's going to happen next.
So we're really truly so grateful to everyone who gave
money for our crew, because a lot of these folks,
with the current climate, even though they're legal, are terrified
going out and applying for jobs. Sure, they've had this job.
Speaker 4 (20:03):
For over thirty years. A couple of people have never worked.
Speaker 6 (20:06):
Anywhere else in their lives, and we take care of
our family. They took care of us during COVID and
we took care of them. The PPC we got the
loan and we gave that to them because we were Okay.
Speaker 1 (20:21):
You know, I'd like to give that out teddy to
those people. Is it still is the GoFundMe still active?
Speaker 6 (20:27):
Yes, it is, ok they're still active, and you can.
I think there's a link on our website Real in
Malibu dot com. So if people would like to donate
to our crew, we're still dispersing funds to them. It's
been going on since the day the fire started, and
these a lot of our guys that have not been
able to find work. This is how we've you know,
we've been able to keep them their rent paid, in
(20:49):
their food.
Speaker 1 (20:50):
Real in Malibu dot Com obviously are ee l in
Malibu dot com. You can also go to GoFundMe and
just search for real in Malibu fire recovery, but it's
very easy to go to reel in Malibu dot com.
Can you stick around? Really, there's so much history and
so much to talk about. I would love to get
(21:11):
into more of that with you. Okay, stick around as
we talk with Teddy Saraphine Leonard, owner of Real in
a course. You know that Neon sign of the jumping
redfish and all of that with the blue lettering and
something we've seen forever. One of these things that sadly
we kind of take for granted is just part you know,
(21:31):
like a mountain that's there or the surf itself, that
it's always going to be there. The fires had something
else in mind. We'll talk more with Teddy. It's the
Fork report on Neil Viadra KFI AM six forty heard
everywhere on the iHeartRadio app.
Speaker 5 (21:46):
You're listening to the Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (21:54):
I've said this many times before. Our local economy rises
and falls on hospitality period. You don't go out to eat,
you don't go to local vendors. We're screwed. It's just
the way we saw the collapse during COVID. Of course,
another round five years later of the fires here in
Los Angeles. You have the Palisade Fire, and then the
(22:18):
Palisades Fire, and then you had of course outa Dina
and we're still picking those pieces up. Talk more about that,
of course. Somebody who knows firsthand, Teddy Saraphine Leonard, owner
of Real in you know it there in Malibu. The
website is real r E E l in Malibu dot com.
If you haven't been there, it's hard to think of
(22:39):
you as a Southlander. There is a go funder go
fundme page rather as well, GoFundMe dot com. Look for
Real in Malibu Fire Recovery, or you can find a
link at the real in Malibu dot com website, and
that is going entirely to those that work there, the crew,
the family that Teddy was talking about. So Teddy you're wrestling,
(23:04):
you and your husband wrestling with rebuilding. You talk about,
you know, the things that were that hung on the walls,
the things that have been collected over the many years
that reel In has been there. I would, you know,
respectfully say that everything up on those walls was new
(23:27):
at one time or went up you know, went up there.
Speaker 4 (23:31):
Yes, some of them one hundred years.
Speaker 1 (23:32):
Ago, but yes, but you know what I'm saying, It
was new to you guys, or you gathered it and
you put it on the wall. And I see it
more personally, being kind of a philosophical guy, I see
that place as a mirror of you guys, and the
people that have worked there and the people that have
frequented it, and and that it's really you guys. All
(23:57):
those things were things that brought joy to your or
to you that made you think, oh, let's put it
up on the wall, or somebody sending something in and oh, yeah,
it's not. It's the spirit of that family you guys
created there, and not the walls themselves anymore than a church,
you know, is God.
Speaker 4 (24:17):
Yeah.
Speaker 1 (24:18):
So it's like, I hope whatever you guys end up
doing that those places are important. They they're important to see.
They're important to know that they exist and that families
are in there. And I'm not saying corporations are bad,
but you know.
Speaker 6 (24:37):
No, I think the small business, You're correct. I think
the small business, the mom and pop shops are what
makes a community unique. It was one of the things
that made Malibu, it makes.
Speaker 4 (24:48):
Malibu so unique, is that there aren't big corporations coming in.
Speaker 6 (24:52):
There are few now, but you have you know, people
come in, they know our crew, they've been there thirty
something years, and they say hello to them, and they
you know people, we have celebrities that stand in line
with surfers, that stand in line with executives.
Speaker 4 (25:07):
You know.
Speaker 6 (25:08):
It was all walks of life, and everybody was comfortable
there and everyone was, uh, it feels like it's theirs,
you know, like like they belong there and it's their home.
I did have one funny thing, well, a couple of
funny things happened, and I think it was Brdon Ramsay
came through, David Beckham run through and he mentioned the cooks,
(25:29):
would you like me to come back and cook?
Speaker 4 (25:31):
They didn't know who he was.
Speaker 6 (25:33):
They like, no, we're not letting you back exactly exactly
and then you know, you know, and then similarly that time,
you know, I said to our manager, we had cameras
in the restaurant, obviously, and I happened to be looking
at them. I said, just guys reaching in the window
and grabbing cups and things. You might want to keep
(25:55):
an eye on him. He goes, you want me to
keep an eye on David Beckham. I said, no, no,
he can have all the cups he want.
Speaker 4 (26:00):
No, that's mine.
Speaker 1 (26:02):
You call me, I will punish him personally.
Speaker 6 (26:05):
Yeah, it was just it was really cute. It was
really cute because you would have you know, there was
a booth, a certain booth in the restaurant that from
time to time Dylan would sit in and he would
bring someone with him and they were very nondescript, and
they would the person would stand in line for them,
and you'd stand in line. You'd order your food and
you go back to your place. You'd get your drinks,
(26:25):
and you go back to where you're sitting, and we
call your name. And it was great because.
Speaker 4 (26:29):
Our system was so bad that if.
Speaker 6 (26:32):
You could recognize your name, you knew you were a regular.
When the cook would say that your order was ready,
like your order is ready, and people knew, they just knew,
and it was so much a part of the community
that I felt sorrier for our customers than I did.
Speaker 4 (26:51):
For my husband and myself because.
Speaker 6 (26:53):
This is where we had people that during COVID too,
came every local loyals came every week and they got
their food.
Speaker 4 (27:01):
They sat in.
Speaker 6 (27:02):
The parking lot and there was someone sent us a
video of a seagull trying to pack its way through
the windshield to get the food off the dashboard of
a cart that was eating in the parking lot. And
you know, to give you an idea our crew the
first thing during COVID when we were paying them out
of our savings because there was no PPPs or any
(27:24):
of that yet, and they said, we want to give
you our money, our salaries back. We don't want to
take money from you.
Speaker 4 (27:30):
Guys. Well this is happening, and I just.
Speaker 6 (27:34):
Broke down because I also sell real estate. You know,
We're fine, and it's just that is the kind of
heart these people that work for us half that's their soul.
Speaker 4 (27:46):
They when this happened, the restaurant burned it down.
Speaker 6 (27:49):
They found out where we were at our you know Airbnb.
We weren't at home and they came there and they said,
what can we.
Speaker 4 (27:55):
Do for you? Can we come to your house? Can
we take care of you somehow? And I just.
Speaker 1 (28:02):
Teddy, we're up against the clock. Can I steal you
for another segment? For these stories? I think they're powerful?
Speaker 4 (28:09):
Sure?
Speaker 1 (28:09):
Sure, Okay, hang Tiger Teddy Saraphine Leonard is on with us,
owner of Real and one of the casualties in the fire.
Of course, they're in the Malibu area and Palisades area,
and these stories are important. And if you know, if
you guys end up deciding that you're not going to rebuild,
at least for to have them and to hear you
(28:31):
telling them, I think is powerful. Of course, you can
go to Real in Malibu dot com. There's a link
a GoFundMe page there for the people that work there.
This is not for Teddy, it's not for her husband.
These are for the people that have worked there, and
to hear these things, I think is an important part
of what makes hospitality hospitality. So stick around. We'll do
(28:53):
one more segment and talk with Teddy when we come back.
It's the Forker Port. I'm Nil Savedra. This is KFI
heard everywhere on the iHeartRadio app. You've been listening to
the Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday,
and anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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