Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Sevidra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app. How do you Howdy, howdy,
Welcome to the four Report. I'm your wellf at host
Neil Savedra.
Speaker 1 (00:11):
How do you do?
Speaker 2 (00:12):
Boy? Is it a bit of a scorcher? Yesterday was
a hot one too, Today is another hot one. Hope
you are beer beer. I hope you are beer today,
and for friends, I hope that you are near water
of some kind. If you are gonna do beer, pace yourself, man,
(00:34):
nothing worse. You'll be outside just chilling. All of a sudden,
you're consuming so much of that and you're lost, especially
if you're working around that grill, which I highly recommend.
Nothing like a super duper hot day and then getting
in front of a seven hundred degree grill. Huh, yeah,
that's nice. Hope you're with family hanging out having a
(00:54):
good time. Today is the day for it, for sure.
So was filled in for I guess it's not filling in.
You know our new boss, Brian Long, great guy, smart.
Speaker 1 (01:09):
Guy, the PG.
Speaker 2 (01:10):
He says, you don't fill in, You're always there, And
I said, you know, well, you're right, so I guess
it wasn't filling in for Handle. Is the morning crew
doing the show without Handle?
Speaker 1 (01:19):
I suppose how it was. And Amy had.
Speaker 2 (01:22):
Done an interview with Curtis Stone, chef Curtistone, who's a
phenomenal chef.
Speaker 1 (01:29):
Award winning rightly so, and.
Speaker 2 (01:33):
His restaurant Gwen serves, you know, the best stakes in town.
Speaker 1 (01:37):
I mean just really, they do a great job.
Speaker 2 (01:39):
But he said something that bugged me, and I find
a lot of chefs do this, and even some grill
masters do this. They pass along certain myths we've always
been told, and they are the food equil equivalent of
don't go outside with your hair wet, You're going to
catch a cold. You know, wait forty five minutes after
(02:00):
you eat before you go in the pool. It's not
that there might be some understanding behind it, but really
scientifically they don't jive. Now, science and food go hand
in hand. However, the process of handing down information when
it comes to food is what they call a master
(02:22):
apprentice style, so you are taught from someone else and
you don't question them. It's the same as martial arts.
A lot of arts are actually passed down that way,
which is unfortunate. I mean, it's a good way to
learn things, but when you can't question something, nothing gets better.
I found this in studying theology as well, because I
(02:43):
was a bit rogue in my studies. I didn't have
one master. Let's say I often went and jumped where
I found where I was fed. It's not to say
there weren't teachers that were more powerful in my life
than others. Absolutely there were, but that the that I
jumped around and questioned things it didn't have that. You know,
(03:05):
I'm the one that knows all and you shut.
Speaker 1 (03:07):
Up and listen. But when it comes to food, this
happens a lot.
Speaker 2 (03:11):
So I thought i'd go through the myths of cooking
a steak again because there's a number of them. And
I love summertime. I love grilling, I love hanging out
in the yard Every year around this time. The you know, magazine,
food magazines and food blogs and the interwebs and all
these things are just wall to wall about tips and
(03:36):
tricks for cooking the perfect steak. Now, unless you're over
cooking a steak, you're gonna do okay. That temp is
going to be key, that you know, So even if
you don't overcook the steak, then it's probably gonna be
pretty good. But if you really want to do the
(03:58):
best thing you can for a steak, understanding what's happening
when you're cooking it is the best vast majority of
the time. These articles, tips and tricks give the same
garbage I've heard for years, searing in the juices, let
your stake come to room temperature before you cook it.
These types of things are not true. These types of
(04:19):
things are not possible because of physics, has nothing to
do with if you're a great chef or not, because
it's been passed down and nobody questions it. So I
hear great chefs say these things all the time. Now
I'm not a great chef, but I'm a pretty damn
good researcher and it's been a part of my job
(04:40):
for thirty plus years. And I like the sciences, and
I use logic in everything I do, and sometimes things
just don't make sense. So a lot of misinformation out there, myths,
personal anecdotal evidence on some thing, a lot of outdated knowledge.
(05:02):
So let's kind of break this down with the help
of science and food writer Kenji Lopez Alt, who's been
on the show also wrote the book Food Lab, which
is a master work when it comes to the science
and food. This is all about really cooking the best
steak possible. All these you know, tips and things that
(05:23):
we're going to go over right now are debunking myths
apply to pan sered steaks, roasts as well, you know,
cooking on a grill, all of it. So myth number one,
this is probably the most dangerous and confusing. You should
let a fixed steak rest at room temperature before you
cook it.
Speaker 1 (05:45):
Room temperature.
Speaker 2 (05:46):
Ambient room temperature is between seventy and seventy one degrees.
That's when people say room temperature. That's what's going on.
The belief in the theory comes from a legitimate one,
and that is to be able to cook your steak
evenly from edge to center, because when you cook at
(06:06):
five hundred degrees with a steak, it's got to push
that heat that five hundred degrees into the center because
it's only done when it reaches the center the thickest
part of whatever animal protein you're cooking, So it's got
to push its way into that and make the inside
(06:28):
medium rare. But the steak itself is gradients of doneness
the outside is not medium rare. I guarantee it's been
up against that five hundred degree heat, so it's only
that center. So the desire of any good cook is
to want to cook it as much of the steak
at medium rare as possible. That's where soouv'd cooking comes in,
(06:48):
which is cooking in a sealed bag under poached water
to a very precise degree, which doesn't allow you even
to overcook. H You want it to be as close
to the eating or the cooking or the final temperature
as possible. Right, So you want that steak coming out
(07:08):
of the thirty eight degree refrigerator to be warmer, to
be closer to the cooking temperature or the final temperature
of one thirty.
Speaker 1 (07:17):
If you're doing mediumare not going to happen.
Speaker 2 (07:22):
You're not going to get a one inch, you know,
fifteen ounce steak or whatever to come up to that
degree in any length of time that's safe. Keep in mind,
you can only have raw meat outside for less than
two hours. The minute it is you let it go
past two hours, you have issues of bacteria growing and
(07:47):
multiplying big time to where it becomes problematic and it
would make you sick. The reality is the internal temperature
is never going to get close. You put a thirty
eight degree steak on your kitchen counter at seventy you know,
seventy degrees seventy one degree temperature after thirty minutes, and
(08:12):
most chefs will tell you thirty to forty five minutes
to leave it out there. It goes up about a
degree and a half a degree and a half in
the time most chefs tell you to leave it out.
That's not going to make any difference. The only difference
that makes sense is drying the outside. Why because when
(08:36):
there's water, the heat has to do two things. It's
not just heating up anymore. Now, it's essentially expending enerture
energy to turn the water in the steak to steam,
which takes five times more energy than it does to
heat the stake, just to heat the water in the
(08:57):
top of the steak to make it turn to steam
so it could caramelize the outside or sear the outside
the Mayard reaction of browning. Because it won't do that,
it will steam the steak, which doesn't make it taste good.
So that is a legitimate reason to want to have
it dry on the outside.
Speaker 1 (09:16):
But you know what you do.
Speaker 2 (09:17):
You either salt the steak the night before and leave
it uncovered in the fridge, not touching anything, and it
will release that into the air. It'll evaporate even in
the refrigerator, or you pat it with a paper towel
that you're gonna throw away.
Speaker 1 (09:36):
That's it.
Speaker 2 (09:38):
So after an hour and fifty minutes in a study
that they did, the steak only got up to forty
nine point six degrees. So the best you could get
is thirteen percent closer, which is not enough scientifically to
(09:59):
make a noticeable difference on that steak. But since a
lot of chefs are men, and men like to make
everything look harder than it actually is, we tend to
do that.
Speaker 1 (10:09):
All right.
Speaker 2 (10:10):
There's many more, but that is a big one that
I think people get wrong and you waste time and
you're not doing anything different to the meat.
Speaker 1 (10:21):
It's the Fork Report.
Speaker 2 (10:22):
On Neil Savedra debunking some steak cooking myths today because
it's a great day to be cooking steaks and much
much more so.
Speaker 1 (10:30):
Goat nowhere.
Speaker 3 (10:31):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:38):
You can talk back to us.
Speaker 2 (10:39):
I never tell anybody about that, but I you know,
because I don't always get to them during the show.
But if there is something you ever want to say
to us, Kayla or me or Robin, you want to say,
Robin Man, you are really playing great songs today. You're awesome.
Yeah you, then you can go to the talkback feature.
It's little micro icon, little red circle on your iHeartRadio
(11:04):
app and you can do that there talking about steaks
for technique of the week, cooking steaks. A lot of
miss out there, and I know, you know, it was
once taught to me a long time ago when I
got into the discipline of apologetics defending ideas. I don't
defend people. Typically, I do defend ideas. It often confuses
(11:24):
people because I'll say something, you know, Trump will do
something and I'll go, I'll say something about the idea,
and people think I'm defending the man.
Speaker 1 (11:32):
I'm not.
Speaker 2 (11:33):
I almost never defend an individual per se, but I
defend an idea. And I was told, if you tell
people something that they think makes them think, they love you,
but if you actually tell somebody something that makes them
have to think, they will hate you. And you know,
(11:54):
everybody's like, oh, this is great, you're teaching all these things.
But the minute you go against something that they believe
in their heart, like that you see in the juices
when you cook a steak or you're to leave it out,
I guarantee people will hate my guts. Or that marinades
do almost nothing on a thick steak. So anyways, so sorry,
we'll go through all these one at a time, these myths,
(12:16):
and I'm sure you will hate me all the more
for it. I'm always humored by people that hate people
on the radio. Yet you hear three hours of their
entire week and they go, you know, or four hours
if you're listening to Gary and Shannon, they got a
long show.
Speaker 1 (12:31):
Okay.
Speaker 2 (12:31):
Myth number two, you sear, you sear your meat over
high heat that locks in the juices.
Speaker 1 (12:37):
It does not.
Speaker 2 (12:38):
You would have to have to hermetically seal. Now it
doesn't lock and some juices. No, it doesn't even do that.
There's no, there's nothing that's happening. The reason why you
want to see a steak is for the browning of
the steak to add flavor.
Speaker 1 (12:54):
That's it.
Speaker 2 (12:55):
Otherwise you wouldn't need to see a steak at all.
You just need to cook a steak. You're not searing
in the juices. There is no actual liquid bear or
barrier that liquid can't pass through when you're searing it.
Speaker 1 (13:08):
It is a muscle.
Speaker 2 (13:09):
It is designed for blood and very important fluids to
get in and out of it to do its job, so.
Speaker 1 (13:20):
You can dry out the layers. As we talked about.
Speaker 2 (13:23):
That's important because that actually helps the seer get grill
marks all on that bone in steak more flavor than boneless. No,
another myth, So there is no transfer. Again, these are
things that people say. Another thing I was taught a
long time ago. There's a difference between good sound reasoning
and reasons that sound good. We like reasons that sound good.
(13:46):
We go that sounds pretty, that makes sense, And if
you want to know the difference, the internet is mostly
reasons that sound good. There are things that they tell
you and you go, well, I guess that sort of
makes sense, but they don't.
Speaker 1 (14:00):
Really. It's not good sound reasoning.
Speaker 2 (14:02):
So good sound reasoning says that a bone is solid
and it has stuff on the inside that's supposed to
stay on the inside, and yes, things can pass backwards
and forwards, but there is no transfer of flavor from
the bone to the meat anymore. There is transfer of
meat to the bone when you're cooking at the difference
(14:23):
is that the bone accesses as an insulator, and therefore
the meat closest to the bone usually is cooked a
little more rare than the rest. And no matter what
people tell you, more rare is better flavor, so they
(14:45):
will you know. That may have been what started this
whole myth, is that people would eat near the bone
and they'd go, oh, that's super flavorful. Yeah, because it
was insulated and wasn't overcooked with the rest of your
crap food. So that's another one. Flip only once is
another one that I used to believe too. I mean,
don't think I'm above this. I ain't better than you.
(15:06):
I'll tell you that right now. Flip only once. Now.
The reason you don't want to be flipping your proteins,
your meat proteins.
Speaker 1 (15:16):
The only reason is if you want.
Speaker 2 (15:19):
That really good hashmark, you know, like in a Sizzler
commercial where you go, how they do that? Well, I'll
tell you, not just a Sizzler, but any food commercial.
They're usually using a curling iron, sorry, or they paint
them on there. Sorry, that's the way they make it
look like it's got those seer marks. I like a
(15:40):
good hashmark. There's some point of pride artistically, But flipping
it back and forth actually cooks it more evenly, and
we'll keep over cooking one particular side to where it curls.
You ever see a steak curl up because somebody only
left it on there on one side and then flipped
it over and it curled up because it tightened on
one side. So you can flip multiple times. It's actually
(16:03):
going to give you better flavor and cook about thirty
percent more quickly. If you do that, it won't cause
any problems. Let's see bu bah bah. Don't use a
fork to turn your steak.
Speaker 1 (16:15):
That's wrong. You can.
Speaker 2 (16:18):
You can even cut it open to check its doneness.
The problem with doing that later and then it oozing
out all the juices has to do with the different
temperature of the outside and the inside pushing it out.
You want it to drop to one hundred and twenty
degrees in the center after you've cooked it, and that
it won't constrict anymore. And the last thing is don't
(16:39):
poke your thumb into the either pad of your hand.
Or anything like that. To tell when the steak is done,
use a thermometer. It is the only way to tell
exactly the temperature on the inside. Period dunda da dun
dune dum. We all learned today. I love that stuff.
It just makes us better. I don't know why we
(17:01):
push back on stuff when we learn. Sure, our pride is,
you know, beat up. But there's an old Chinese saying,
don't roll your eyes at me. Can I have a
little time without my wife?
Speaker 1 (17:17):
Just a little time? I come here, I get a
whole new wife. You're about to make up a whole
old I'm not gonna make it up, all right, Go go,
go for.
Speaker 3 (17:23):
It, Neil.
Speaker 2 (17:24):
He who he who asks the question is dumb for
five minutes.
Speaker 1 (17:31):
He who doesn't ask the question is dumb for a lifetime.
I actually like that. I my eyes. I was good.
See that was good.
Speaker 2 (17:38):
See you almost did the same sin that everybody else does,
so pride.
Speaker 3 (17:43):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM.
Speaker 1 (17:48):
Sixty Happy Saturday.
Speaker 2 (17:50):
Three hours of celebrating food, talking about the people that
make it, the cultures behind it, cooking at home, gosh,
going out to eat, we still need to do that.
Have a story we'll be talking about coming up later
about the aftermath with restaurants after the eat and fire.
They're starting to open restaurants back, and it is imperative
(18:13):
that we get out there and support them. This is
a very very important time where things are being rebuilt
and there's a lot of question marks. And I've said
it before and I will say it again that our
local economy rises and falls on hospitality, and so I
know it's hard.
Speaker 1 (18:31):
It's hard for me to get out of places.
Speaker 2 (18:33):
I get it, and it's you know, not cheap, but
it's part of what we do to support local businesses
and that makes the world go round. Another thing is events.
You know, people tell me, hey, what happened to that
one event? Blah blah blah blah. I go went away.
You don't go to them, they go away. And to
talk about one Coming up is friend and amazing chef
(18:56):
and radio show host and author and a Samolier and
all these other crazy things.
Speaker 1 (19:02):
Chef Jamie Gwen. Welcome to the Fork Report. That's enough,
Thank you please. I wasn't going to read the whole list.
Speaker 4 (19:09):
We only got a couple of segments it's a pretty
impressive bio. I wrote for myself the way to do
it I did. I'm very glad to talk to you, friend.
I'll take friends that I find honored and flattering. So
thank you, Neil, thank you for having me with you.
I'm with you. By the way. We have got to
support our communities right now. We have to go out
(19:31):
and eat. We have to experience new chefs and support
multiple cuisines and expand our paletts. It is imperative.
Speaker 2 (19:41):
Yeah, and that makes us, you know, we learn about
ourselves as we grow up. We turn away from you know,
the pizza and mac and cheese, and not far away
do we turn, but we learn about other things. And
you have an event coming up this month, and I've
seen you at Ben had your food at many many events.
(20:01):
Are they still fun to do? Are they still fun
to represent and be a part of?
Speaker 4 (20:07):
They are totally fabulously fun to do. And I will
tell you of all the wonderful things you and I
get to do my one on one experiences with other
food lovers and great cooks and listeners and TV watchers,
Because like you, I've had the privilege to be on
TV and the radio for a really long time sharing
(20:28):
my passion. That interaction is such a high for me,
like Palm Desert Food and Wine, Aspen Food and Wine,
South Speech like I love the interpersonal connections. I love
the camaraderie that I have with my chef friends like you,
and I know you love it too. So yes, I
am the crazy person that thought, oh I should do this,
(20:53):
and there is backstory to it. I hear the same
thing that you hear. So we had a pandemic. I
had a baby eleven days prior to the pandemic. Yes,
as you know, my child is not at the palette
place where he is a beach thought beyond mac and
cheese and chicken plumber, but I'm sure he'll get there,
and even though his mommy is a chef, right. But
(21:15):
I mean, I was locked up for two years by choice,
and when I started venturing out, I have the absolute
blessing of living in paradise in Newport Beach. And my
friends were all whining that they really missed Newport Beach
food and wine, and I think we all did start
to miss those events, experiences, new flavors, camaraderie like all
(21:41):
the things we're talking about. And I think I had
one too many martinis that night, so don't do that.
Because I yielded to the peer pressure, because they said, well, Jamie,
you should bring it back. They're your friends, why not.
The chef's all you know all these years and Food
Network and HSN, et cetera. And I threw my hands
(22:03):
in the air and said, fine, well mind you. It's
a beast, but it will be the most glorious curated
gastronomic experience that Orange County has ever seen. It. If
it doesn't give us a heart attack, I have the
absolute blessing as well. My best girlfriend from childhood is
(22:23):
the top event planner, one of them, a celebrity, a
celebrity event planner in LA. Her name is Nicole Hirsty
and you know her for a million dollars listing in
house slides of Beverly Hills. So when I called her
and said guess what we were doing? She's my best friend, like,
she had no out at all all, like say, will
be yeah, right. So we created Relish and it is
(22:44):
almost two years in the making and it is our
inaugural year, and it will be a truly delicious, weekend
long gastronomic experience of twelve events from master classes to
a sushi and donuts Sunday brunch. That's my dream. By
(23:04):
the way, Neil and big time chefs that are full
of passion as well are gracing Relish like Scott Conant
and Tyler Florence so that you can sit and savor
right next to them. It's an opening night cocktail party.
I mean, we have just everything you know, truly delicious.
Speaker 2 (23:22):
Plant, relishfood wine dot com, relishfood wine dot Com. We're
gonna get a look out at the highways and byways.
Then we're going to be back with Chef Jamie Gwen
Horse author. Chef has her own show syndicated here on
KBC in Los Angeles and beyond. You can see her
(23:44):
on Channel four all the time with my friend Jessica a,
Chies and all kinds of folks. So stick around. We'll
talk more with Chef Jamie gwhen we come back. Write
this down relishfood wine dot Com, relish food wine dot com,
Relish food wine dot com, lasch Food, and we'll be
back with more.
Speaker 1 (24:01):
So go know where.
Speaker 2 (24:04):
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.
Speaker 1 (24:14):
How do you do? Gorgeous day out today?
Speaker 2 (24:16):
A great day for grilling, because nothing better than ninety
degree weather than standing next to a seven hundred degree grill,
I suppose. But good times everywhere. I hope you're enjoying friends,
family and staying safe. Telling you right now about an
event coming up that you need to put on the
books right now. It's the Relish Food and Wine Festival.
(24:38):
You can find out more at Relishfoodwine dot com. Also
the same on Instagram as well, and here to tell
you more about it at the Helm herself, chef Jamie
Gwen Chef. So I'm going through the ig feed for
the Relish Food Wine event and see that.
Speaker 1 (24:59):
You make oh my god.
Speaker 2 (25:01):
And you've got patre chef, Zach Young, the engineer, the
chef behind the pik Aken is going to be out
there as well.
Speaker 1 (25:11):
It just looks like it's going to be. I don't know.
Speaker 2 (25:14):
I think there's something different when it's put on by
someone like yourself, when it's helmed by someone who has
gone to these things in every form, from you know,
teaching and doing demos to showing your food off to
cooking in front of people, guest speakership, maybe doing your
(25:35):
show from there.
Speaker 1 (25:36):
I mean, I'm.
Speaker 2 (25:37):
Excited because I think that these events need to be
shaken up a bit, and I think that you at
the Helm is the right listen to this, watch this
ingredient to make it happen.
Speaker 1 (25:50):
Yeah, you just.
Speaker 4 (25:51):
Love food analogy. Thank you, and you flatter me. No, sorry,
not sorry, I appreciate that very much. I mean the
passion and the time in the end energy that has
gone into curating, culminating, producing, spearheading relish like you. I mean,
I have a lot of full time jobs. This is
a you know, this is a major full time job.
(26:13):
But it is a celebration of the world class culinary
scene for sure that we have planned. And I thank
you for that because you're right. I think we take
all of our experiences and try to culminate the best
of the best food memories we have when we go
to create something ourselves. And that applies to a dish,
(26:36):
a recipe for a weekend long you know, gastronomic experience,
and it is the best of cooking demos and the
best of winemaker seminars and spirits tastings and master classes
in cheese and chocolate and Vodkan caviat all sprinkled throughout
(26:56):
a weekend. But thank you for that compliment. I'm still
reeling on what you were talking about. Do you know
that I'm a girl at the grill, Neil, I will
humbly tell you I have one a barbecue competition or two.
Speaker 1 (27:08):
Oh.
Speaker 2 (27:08):
Now, I have actually known that you do enjoy the grill.
But did I know that you want a competition?
Speaker 1 (27:14):
I did not.
Speaker 4 (27:16):
Do you want to know what I'm making tonight? Can
I share it all? Yeah? Thank you? Because you said
ninety degrees. That's what I do as jend in front
of the barbecues of everybody. Right, Okay, I like to
smoke with rosemary on the grill. You don't need a
smoking box, an aluminum pan, you don't even need wood chips.
But you know as well as I do that you
(27:37):
throw fresh rosemary on the grill grapes and it catches
on fire and it views infuses flavor. Right, this is
my best one ingredient wonder grilled appetizer. Because you already
have honey and balsamic in your pantry, so you know
those ingredients don't count. You need to go get yourself
(27:58):
a keel bossa, the smoke sausage that I never met
anybody that doesn't love. And you literally take the kill
bossa out of the package or from the butcher preferably
if you have one, and you throw you preheat the
grill to medium high. You throw the rosemary springs on
the grill, and you poke the kill bossa. Because I
(28:22):
like more smoke flavor, I like to poke it with
the tip of the pairing knife. You can use the
tooth pick or a skewer, and I lay the kill
bossa right over the top of the smoking rosemary. Now,
not only do you get a smoke rosemary facial, which
is quite lovely, really, but you infuse the kill bossa
with this herbaceousness that piles on on top of the
(28:44):
smoke of the sausage. And I start to glaze it
when it starts to blister with a combination of equal
parts honey and balsamic vinegar. And not three four five
minutes later at most, you take it off the grill,
You cut it in to bite by pieces. You pour
yourself a drink. Well, you should already have one, And
(29:04):
I'm telling you. You've got the best rosemary smoked honeyballsamic
glazed bossa one ingredient. Wonder.
Speaker 2 (29:12):
Uh, I'm gobsmacked that sounded.
Speaker 1 (29:18):
I'm telling you something.
Speaker 2 (29:19):
If you had an eight hundred number where people could
call you and hear you talk about that, you would
you would make a mint flatter me.
Speaker 4 (29:32):
Really, Wow. Boyfriend is not going to like that idea.
Speaker 1 (29:35):
Yeah he will. He gets in on the two. He'll
just be sitting in the back zoning like this, Yeah, baby,
and he'll be he'll be your hype man.
Speaker 4 (29:54):
Very proud to tell you, Neil as well that we
are the first ever Relish the event upcoming June twenty
seven to twenty nine, Newport Beach. We're the first ever
Orange County event to have James Beard backing. Wow. In
this industry, you know how important James Beard Foundation and
the James Beard House has been in bringing chefs up
(30:16):
in the world, and they really do support and teach
and nurture new talent. So we are very excited for
the charitable affiliation as well, with a you know, very
diverse mission of the James Beard Foundation and associated with Relish.
I'm very proud of that. We have incredible sponsors that
(30:38):
have made it possible, of course, and it's going to
be a truly scrumptious weekend and we can't wait to
have you there, so you know you Neil and all
of your listeners, tell your friends please, you don't want
to miss it.
Speaker 2 (30:53):
Oh no, it is June Friday, June twenty seventh, Saturday,
June twenty eighth. You can see the rundown. You can
go on Instagram to Relish Food Wine, or you can
go to.
Speaker 4 (31:03):
Relish as well.
Speaker 1 (31:05):
Don't make Friday Saturday night.
Speaker 2 (31:08):
Yeah, how could I forget it? Just is a wonderful
lineup and there's education to be had along with great
food as well. Learn about cheeses, learn about wines, Educate
your mouth a little bit more and your taste buds
as well as enjoying yourself again Relishfood Wine dot com.
(31:31):
This event is at the helm of Jamie Gwen and
her friends. Obviously calling in people that you know everybody,
but you're calling in people that you know are going
to bring fun and facts and a good time.
Speaker 1 (31:44):
And it's very easy to see on.
Speaker 2 (31:46):
The website Relishfood Wine dot com.
Speaker 1 (31:49):
Chef Jamie Gwen, I appreciate you taking the time. I do.
I do.
Speaker 2 (31:54):
I've always been a fan of listening to you talk
about food and enjoying the food that I've had the
pleasure of eating. And I just was so thrilled when
i got the press release that this was taking place.
Speaker 1 (32:04):
I'm like, oh my gosh, this is finally.
Speaker 4 (32:06):
Very kind you're putting on you know, yeah, final, finally,
but oh my god. Yes, you know, I've long been
a FOURK Report fan and I've long been a fan
of yours, and I'm very grateful. Thank you for having me,
thank you for championing Relish. Thank you for allowing me
to share a grilled recipe in the middle of other conversations.
(32:27):
Oh no, all are the things that excite us, right,
I'd sit.
Speaker 1 (32:31):
Back and listen. I really do.
Speaker 2 (32:33):
And I know it's a mutual appreciation day to day,
but I really do appreciate what you've done here in
Los Angeles on radio and paying the way for others
like me to talk about food. So you keep doing
great things, And Relish is going to be on the
twenty seventh, twenty eighth, and twenty ninth in Newport Beach.
Speaker 1 (32:50):
Put this in your calendar.
Speaker 2 (32:51):
Make sure you go, because this is not you know,
your run of the mill type event, so greatest of life.
Speaker 1 (33:00):
Pluck your way, Jamie and we will talk again.
Speaker 4 (33:04):
I look fard it. Thank you for letting me grace
your show. Thank you, thank you, thank you.
Speaker 3 (33:08):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty