February 8, 2025 • 27 mins
David Youngberg from Stonefire Grill came to the studio to give us a little taste of heaven! Thank you so much David!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
Hey, everybody, Happy Saturday to you.
Speaker 2 (00:09):
That means from two to five, we've got three hours
to celebrate food together, the people that make it, the
culture behind it, and just it's one of those things,
you know. I know, there's a lot going on in
the world, there's a lot going on here in the States,
but food brings us together and it is just one
of those wonderful things. And there's nothing better than a nice,
(00:30):
warm meal on a chill today. We got more rain
coming next week, you got a big game tomorrow, a
lot of people sitting around the TV, the radio, listening
and connecting with one another over you know, a sporting event,
and so it is just a great opportunity for us
(00:50):
to connect. And one of the first sponsors of The
Fork Report and one of the first partners on the
show was Stonefire Group, and they have such a great
local story and they've grown to twelve locations now and
you can find them all over the place. And I
still when I find people that haven't tried them, I
(01:12):
want to slap them.
Speaker 1 (01:13):
But in the best way possible. Irvine.
Speaker 2 (01:16):
You know Lakewood, Valencia, West Hills, Pasadena. There in Hastings Ranch,
Thousand Oaks. That's close to my family and where I
grew up. So I've used that one many many times.
Fountain Valley, Chatsworth, Rancho Cucamonga, Torrents, Ventura, Brea. So you
got a lot of options, and you can find that
(01:39):
out at Stonefiregrill dot com, Stonefiregrill dot com. But today
we thought let's do a deep dive. We have an
opportunity before the big game to remind you where you
can get some fantastic foods. So David Youngberg is with
us today. You are the CEO. I am look at
you big man on campus and I hear, look at you.
Speaker 1 (02:02):
Your your your triathlete.
Speaker 3 (02:05):
Oh wow, you must have looked me up. Yes, yes,
I do my homework. You're gonna say triathlete, you have
to say ironman, trifling.
Speaker 2 (02:15):
Wow, he.
Speaker 1 (02:18):
Cale this is my place. I was just putting it.
Speaker 3 (02:20):
Oh no, no, no, no, no, no no at all. I
love it.
Speaker 2 (02:24):
I'm gonna try athlete too, because I'm gonna try that.
I'm gonna try that dish there. I'm gonna try a
little bit of that.
Speaker 3 (02:29):
I love that. I love that tri athlete. If it
was I'm go a decathlete.
Speaker 2 (02:32):
Of food, right, I'm gonna try both ten dishes today.
So that's that's the triathlete is the big three. It's swimming, biking, yes, wow, yeah,
So who's chasing you? Because that's the only time I
would do any of those things.
Speaker 3 (02:48):
No one's chasing you. The beauty I think dog sport.
The beauty I think of the sport is it's you're
challenging yourself. Like I know we're here to talk about restaurants,
but but we'll get readership and everything else. And you
know I got into it. I did my first iron
Man at fifty, so that was eight years ago. So
I wrote for fifty I am look at you, and
(03:10):
it's I think. The thing I love about it. The
thing I love about the sport is it's all it's
all about you.
Speaker 2 (03:14):
You.
Speaker 3 (03:14):
It's you against you, it's you against nobody else and
the and the environment and everything. And honestly, what it
does is it helps me stay fit so I can
eat as much food as I possibly can.
Speaker 1 (03:24):
Okay, hold on writing a list of reasons why. I
bet you it's might take me a minute.
Speaker 3 (03:29):
My friends. My friends call me a food enabler. So
whenever we go out to restaurants, whenever we got to dinner,
I will be the one that will look at the
menu and they'll be like, Dave, go ahead and order.
I'm like, we got to have this, we got to
have that. I love food. That's why I love your show.
I love listening to it. I love the premise of
everything you do because food is like what brings people together,
and it's fantastic.
Speaker 2 (03:49):
And ain't it though, I mean, it's just one of
those things they treaties like wars have been you know,
concluded over meals. I mean it's always been this, you know,
breaking bread. And we talk about this on the show
that the word companion, the root word is pan.
Speaker 1 (04:06):
It's bread. It is one you break bread with my companion.
Speaker 2 (04:09):
So it's one of the things that actually I fell
in love with with Stonefire grilled the attitude and the
family style environment in the actual location. So you go
in and you know, you could grab your plates, you
can do whatever, you can do all these things. Now
I know there was there's been changes throughout with the
(04:30):
pandemic and everything that has left its mark on eating
out and the like. But I always loved that the
attitude and the connection with the food at Stonefire was
celebrated was family style. You always went home with more
and I can eat as you know, but you know,
taking food home and quality.
Speaker 1 (04:52):
I've been through the kitchens.
Speaker 2 (04:53):
It's something they may not know is about the scratch
made nature. So why don't you explain the kitchen and
attitude of stone.
Speaker 3 (05:01):
Fire, ah Man, I hope you have a lot of time.
I mean, you know, you talk about it. I picked
up this food in Pasadena and I had to go
early because I like to look at the restaurant. I
like to see the fuel of the restaurant. I always
love to talk to guests and ask them how their
food is. And it's just it's such a warm environment.
There's families sitting around on the patio and in the
restaurant there's sharing food. Right, It's a family style atmosphere.
(05:24):
And like you talked about the whole piece of wars
and treaties being solved and typically in families, when once
the food's served and you sit around and you're eating food,
everything becomes better. And the beauty of what Stonefire is
is we not only do it really well in the restaurant,
but we can bring it to your home. You can
pick it up for takeout. We can you know, cater
(05:44):
to you. I mean we cater parties of thirty all
the way up to six thousand people. We're getting ready
to do a six thousand person catering event up at
a Grace Community church, one of our wonderful familiar and yeah,
and we basically feed six thousand peace people in about
forty five minutes to an hour. So our team is
just amazingly incredible.
Speaker 2 (06:05):
So a little bit of a show off though considering
Christ only fed the five thousands. I mean, is that
I mean, is that the thing? You're really competitive? I
think we're learning we'll do six thousand.
Speaker 3 (06:17):
I don't make that decision. Grace Community does. They they've
grown over time and it's just a really a wonderful
event that we take part in. But to your point,
I mean, you know, the thing that I love about
Stonefire Grill is that there's not a single bag of
product in our restaurant that you would heat up. We
do not have microwaves. Everything is made from scratch, you know,
(06:38):
we are. I brought our carrot cake you know, these
were probably made last night or this morning. And you
know the cream cheese frosting is is whipped together, there's.
Speaker 2 (06:48):
And that's a family recipe, right, Yes, that's Grandma's recipe,
if I remember.
Speaker 1 (06:53):
I believe.
Speaker 3 (06:53):
So. Yeah, there's a bunch of different stories. But I'm
pretty close with Mary Harrigan, the founder, and she and
I communicated on a regular basis, and I've asked her.
I said, next time, we really have to sit down
and talk about this, cause I got to go to know,
I have to know the origin story.
Speaker 2 (07:07):
I'm not a huge carrot cake fan, and it will
change your mind. That is one of the only care cakes.
It's absolutely my favorite by far, but it's one of
the only that I will eat.
Speaker 3 (07:20):
You know, it's carrot cakes. Interesting. I've been married thirty
five years and carrot cake was on my wedding cake, right,
And I think back then carra coagas standard because it
was one that everybody likes. And I've always been a
fan of carrot cake. But you go places and look,
everybody makes it a different way. There's spice cakes, and
there's different types, and to me, this is just it.
(07:41):
I loved it well before ever coming to work for
the brand and then having the opportunity to come to
work it was like it was a dream come true
for me because I was a fan of the brand.
I was a fan of the carrot cake, fan of
the tri tip, you know, fan of the salads and
the things that they did. And to be a part
of it now and to be a part of the
innovation and the growth and what we do. But yeah,
like it. I think what's important is nothing has preservatives
(08:04):
in it. Our you know, like our chili. We make
the beans from scratch, you know, like we add like
we have the peblanos and the serranos and the chipotles,
and you just go into the kitchen and you can
smell it in the herbs and there's a toasted cumin
that's on top of it. And I love being in
the restaurant in the morning because they're toasting spices in
(08:24):
that bouquet and it just opens things up. And I
just love our kitchens because they're open. You can see
in them. You can see what the cooks are doing.
We cook every piece of meat over an open flame
mosquite wood. We you know, bring in mesquite. Would we
go through I don't know. I think one thousand pounds
a week out of our restaurants, and so every tri
(08:44):
tip or chicken or salmon or anything gets cooked over
an open flame, at least, you know, reheated over an
open flame. We cook low and slow on our tritesip
and our ribs and chicken. I just realized I didn't
bring you ribs. But oh no, trust me. We'll meet
at the restaurant and.
Speaker 2 (08:59):
We have a great, great sample. Okay, we're gonna get
some news. We're gonna come back, We're gonna taste some
of these dishes. We're gonna chang all these dishes that
you brought. But I want to get into something that
I've noticed about the Scratch kitchen and the way food
is produced at Stonefire Grill, hoping you agree. My guest
(09:20):
is David Youngberg from Stonefire Grill. He's the CEO, and
his passion obviously is contagious, and it's one of the
reasons why we wanted to have him on to come
talk about the food. They are a sponsor. But I
will tell you, you know me, I don't participate or
connect or get engaged if you will, with any product
(09:42):
that I don't use, believe in and wouldn't send my
own mother to go get or to use. So I
proudly am excited about the food we're going to try today.
And to remind you that for the big game or events,
you know, Handles talked about his his daughter wanting to
have you guys cater and that's no joke.
Speaker 1 (10:04):
Okay, So we'll be back with more. Go nowhere.
Speaker 4 (10:07):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:13):
Okay, So here's the deal. I'm going to be straight
up honest with you. I'm chatting with David Youngberg from
Stonefire Grill. He's the CEO. I went very late to
that last segment, bad host. I want to talk about
the food, but all it's gonna do because I'm telling you,
(10:33):
David and I are cut from the same cloth, except
you know, there's much less cloth used for him.
Speaker 1 (10:39):
Than there is for me. By other waise very similar.
Speaker 2 (10:44):
I We'll both start talking about food, and I'm going
to go late again, so if you will just bear
with me because we're I want to talk about the
scratch kitchen and some of the things that are my
favorite that are in front of me. But I want
to make sure that we do right by Andrew. I don't.
I don't like you when he's I mean, he does
that whole smiley oh smile through the news stuff. But
(11:06):
he comes in here and he just ripped me a
new one. And if it wasn't for the try tip,
I think it would have gotten ugly.
Speaker 3 (11:13):
I mean, I do have a contract. I just trying
to just you know, go online.
Speaker 2 (11:17):
Okay, So all I'm saying is what I'm gonna do
right now is We're going to get some news. Then
we're gonna come back and things are going to be reset.
Speaker 1 (11:26):
Okay. Are you good with that, sir?
Speaker 3 (11:28):
Thank you?
Speaker 1 (11:29):
Okay, what Oh my gosh, he just showed his teeth.
That's a side of aggression.
Speaker 4 (11:35):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (11:40):
Thanks for sticking with us there. I just kind of
screwed up the time and wanted to get back to things.
It's Neil Savedra, your friendly neighborhood Fork reporter with you
today from two to five three hours. We shake on
the heaviness of what's going on in the world, the news,
whatever it is, and come and celebrate food, the people
that make it, the culture behind it. And today we're
selling with David Youngberg. He is the CEO of Stonefire Grill.
(12:04):
If you remember you've been listening since back in the
day when we started the Folk Report. They were one
of our first sponsors and partners, and I fell in
love with them instantaneously. And it is one of those
places every time I recommend people come back and they say, oh,
I loved it. I loved it. It was great. Add yeah,
do you have fantastic barbecue. Yeah, you got the barbecue.
(12:26):
Try tips great. I love the lemon, lemon, garlic, chicken,
all these things, mashed potatoes, but there's so much more.
So I wanted to talk to you a little bit,
David about let's talk about the newest thing, because I'd
like to try this this. I've not had this pulled
pork sandwich before and this was something that you said, Hey,
(12:46):
this would be great on the menu, So talk me
through this.
Speaker 3 (12:49):
Yeah. We added pulled pork to our menu last year
and big hit. And we were also looking to expand
to some of this with some catering sandwiches, and so
when football season came around, we just we partnered up
with King's Hawaiian which you know again local company, fantastic Breads,
(13:09):
and we the ones you're eating right now are are
our pulled pork sliders on a pretzel bun and it's
you know, our pulled pork and we've got a creamy
coleslaw and our you know pickles and our pickled onions
and yeah, they're just they're fantastic. And you know, I
guess I'll self promote and say, look, you're looking for
something for the big game tomorrow, you know, call your
(13:31):
Stonefire Grill and order the order some sliders. We've got
tri tip sliders, We've got pulled pork sliders, and we've
got a chicken guacamole slider that is out of this world.
And you can pick up a tray. There's trays of
nine of them and that with some carrot cake and
some you know, garlic mashed potatoes and you know, some
tri tip and a pizza, and boy, I guarantee you
every person in your household is going to be happy
(13:53):
with what they eat for the game tomorrow.
Speaker 2 (13:55):
Good night, fantastic, Oh my gos. Okay, the pulled pork
obviously cook to perfection. This is one of the things
I love about Stonefire grow When you have a scratch kitchen,
it's sometimes I feel like somebody's making the thing, like
(14:18):
like I'm making carrot cake, but you're not. What you
do is you're mixing multiple things together that are going
to become the carrot cake.
Speaker 1 (14:26):
Right.
Speaker 2 (14:26):
So I feel like that in this sandwich, this slider
is exactly the same thing. And this is one of
the reasons why I love Stonefire, the mindfulness of the ingredients,
their textures, their flavors, and how they work together. It's
not the slider. It's pulled pork. It's it's pickled vegetables
(14:57):
for your coleslaw. It's the saw us. It's things like
you know, toasting, or the type of bun you're putting
it on. In this case it's a pretzel bun. It's
all those things coming together to make this altogether new thing,
right right. I can't stand when somebody makes like a
(15:17):
bad buffet. You go through, you look at it and
you go, wow, that looks delicious. You bite into it
in this garbage, you know, so you can taste in
everything that every ingredient is there for a purpose and
a note of what it's trying to you know, the music,
(15:38):
it's trying.
Speaker 3 (15:39):
To create whatever. I truly appreciate you obviously you're you know,
with your palate, you recognize that. And and and look,
food is you know, when you're serving food, Yes, they're
you know, there are world famous chefs that put meals
together that are you know, just incredible. But one of
the things that you know, we look for is to
put food together that tastes great, that they the the
(16:00):
ensemble of it together when it hits your mouth and
you're coming, yeah, and you're and you you're tasting, like
you said, the textures, the textures of the pulled pork
and the crispiness of the pickled onions, and then you
get that the sweet and sour of you know, the
slaw and the pickles, and then that with you know,
the spices that are on the pulled pork. It's you
know that that's kind of that that taste explosion in
your mouth. Like we just we want to serve good food.
(16:22):
We want to serve good, wholesome food, and we want
to make sure that then when we're you know, when
we're nutrients, we're putting nutrients in our body that it's
that it's good for us. And you know that that's
one thing that we take pride in here is is
making sure that the food that we produce every single day,
every single dressing, every single sauce. Our gobonzo beans are
cooked fresh. You know, our chilies, you know, made from scratch.
(16:43):
Like everything comes together from ingredients that we mix on
a daily basis. And is it cheap to do that?
It's not, But you'd be amazed at how simple it
is to actually bring ingredients together and do it yourself.
And look at the size we're at, We're we're still
able to do it, and just for as long as
we can do it, that's what we're going to do.
And you know, I'll make a quick comment about our cheesecake.
(17:06):
When we decided our guests and our and we had
care cake, and it was kind of like, well's let's
do another dessert. And we knew that the company prior
to the pandemic used to make a cheesecake, but they
stopped making it because it was difficult to make and
it takes a lot of time and a lot of
prep work and every day exactly, so I said, well,
then let's go out. Let's go out and find a
local bakery. And we tried, you know, fifty, I think
(17:28):
sixty different cheesecakes and finally said, hey, let's let's make
our recipe and see how it is. And we made
the recipe, and I think everybody sitting around the table
basically dropped their forks and went, oh, yeah, we're not
trying any other one anymore, because that that cheesecake is
made from scratch and it you know, the gram cracker
(17:48):
crust and the sour cream and powdered sugar topping that
goes on top of it, and when you put it
all together and the taste and the flavors in it.
Quite honestly, there was nothing else out there that we
could buy that was better than what we could make
in house. And I think we just realized at that
point in time that our goal was going to be
making sure that we could produce fantastic food with ingredients,
fresh ingredients that we have in the restaurants.
Speaker 2 (18:10):
Even looking at it, David, I can see the ratios,
you know, you can see the ratios and the layers.
It's strata of that texture of that Graham cracker crust
and building up through the creaminess and then the light
finish at the top.
Speaker 1 (18:28):
All right, we're going to take another quick break. We
come back. I have a question for you, and this is.
Speaker 2 (18:34):
You know, it's been said that having one child is,
you know, hard enough, you have two. It's not twice
as hard. It quadruples the amount of difficulty, right, So
I feel the same way when it comes to consistency
each time. So twelve we're gonna talk. We come back
about having twelve locations for Stonefire Grill across the south
(18:54):
Land and how you keep consistency because I've never been
to one and said, okay, this one is not as
good as the other one. So well that's ponder that
and we come back. David Youngberg, CEO of Stonefire Grill,
is here is my guest reminding you that tomorrow there's
a big game. You got a lot of mouse to feed.
Maybe you were planning to cook, and it's now Saturday,
(19:16):
and you go, I would like to enjoy and spend
the day. Well, there's still time. Go to Stonefiregrill dot
com Stonefiregrill dot com. You can check out the menu,
the locations. They will take care of you. They'll go sh.
Speaker 1 (19:33):
We got you. You're gonna be fine.
Speaker 2 (19:35):
Yeah, and you're going to be a huge hit. So
stick around. 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. Hanging out with David Youngberg from
Stonefire Grill. He's the CEO, and we're just having great
conversation on and off the air about food, the importance
(19:58):
of food, the importance of scratch made food. A lot
of people don't think about that. And I left you
with a thought, David, about and excuse me. I'm enjoying
the food during the break. People think I do this
for everyone that comes in.
Speaker 1 (20:11):
I don't.
Speaker 2 (20:12):
I taste something, but I can't really eat because I'm
doing to show well I'm eating. I'm sorry. I do
love me some Stonefire Grill. As I've said, I've had
I've been to events where we've catered. I've had parties
where I've gone and picked it up. I mean bags
and bags and tins full and brought it and had
(20:36):
everybody enjoy it. Consistency. You've got twelve locations and for
those of you wanting to look go to Stonefiregrill dot com.
Stonefiregrill dot com. Still time for the big game tomorrow.
If you ruin something, or you're tired and don't feel
like putting this together, or you're going to do an
appetizer and you want someone to do the heavy lifting.
(20:57):
Stonefiregrill dot Com twelve locations Southland. Check them out. So, David,
how how do you keep consistency on It's a large
menu and scratch made kitchen.
Speaker 1 (21:09):
I mean there's room for mistakes right.
Speaker 3 (21:13):
Right, I'm gonna I'm gonna comment on one thing. Twelve
locations of Stone Fire, but we actually have thirteen restaurants.
We have a Rattler's Barbecue which is in Santa Clarita Valley,
been there thirty seven years, and actually the origin of
Stonefire Grill came out of Rattlers. The family worked at
Rattlers and then left and basically established stone Fire Grill,
(21:34):
and then later on actually brought Rattlers into the mix.
Speaker 2 (21:37):
So just bringing Yeah, I've been there many times. I
can see it right now in my head.
Speaker 3 (21:44):
Yeah, I had to have my general manager, Javier there
says it to everything stone Fire, everything stone Fire, what
about Rattlers? So I got to get the middle of guy.
Yes he is, you wouldn't exist, you know, consistent. Look,
if if you want to talk about consistency, I would
say it starts with people. You you hire the right people,
(22:05):
you train the right people, you take care of them,
and you can get that consistency. I have a saying
that I use in it. It was years ago I
read Schultz's book on Starbucks and he said, We're not
in the coffee business, We're in the people business. And
I took that and transitioned it into a saying that
(22:25):
I have said for years and saw my business card.
I came up with it with we are not in
the we are not in the food business serving people.
We're in the people business serving food. And it truly
is the people business. So when you want consistency, you
you have to set standards. You have to you know,
set a way that you do things. You have to
establish that this is the only way that you can
(22:47):
do it right. And then you train your people and
you take care of them, and you provide them with
the tools that are necessary and the right ingredients and
and everything and and and an environment where they want
to come to work and they want to do a
great job. You know, when you take care of people
and they're happy at work, it's amazing how wonderful they'll
be about coming to work and wanting to do things
the right way.
Speaker 2 (23:06):
Right And it's not always you know, financial bonuses or things.
Of course, we all need money to live, yes, but acknowledgment,
you can tell. I hate the fact, especially with what
I do. I hate the fact that hospitality is some
of the most inhospitable places these days, and they're starting
to find their way back and places like Stonefire Grill
(23:30):
have focused on that being the backbone and everything emanates
from there because there's a lot of places, I'll be honest,
you guys could cut corners when I walk through that
kitchen and I've been in the back, I've been in
the back of the house. I've seen how they run
the front of the house. There's a lot of places
you could cut corners to save money, but you're not
going to get that quality in the same way.
Speaker 3 (23:51):
You said the word, which is hospitality. You know, there's
two things that can make up a restaurant, food and service.
The food that you provide someone that you get them
great food that they can enjoy. They take that bite
and it just tastes fantastic and then you give them service.
And service is something that you do for somebody. Hospitality
is the X factor in restaurants, and as you said,
(24:12):
you're seeing a resurgence of that. But that is something
that is so important to us. Every single one of
our team members wears a T shirt and on the
front of the T shirt it says happy to serve.
And that is our mantra, that is our promise. That
is everything we do for our guests. We are happy
to serve the guests that come into our restaurants walk
by other restaurants to come in and eat at our restaurant.
(24:33):
If I can keep my team members happy, my manager's happy,
and then they'll keep their team members happy. And if
the team members are happy, guess what the guests are happy.
And hospitality is is not what you do for someone,
it's how you make them feel. That's hospitality. So it's
making sure that we have a smile on our face
when our guests come in. It's the ability of making
(24:54):
you know, like using the we call it commerce for All,
which is we want guests if you want to order
on our app. We have an app app and if
you want to order on the app, you can order
on the app, if you want to come to the
restaurant and order, if you want to place it on
the internet, We're working to be at kiosks in the restaurant. Look,
some people just want to come in, stand in front
of someone and place an order. Great, I want you
to be able to do that. But I we want
our guests to use us how they see fit and
(25:15):
what's comfortable for them. And that's I think the difference
in creating the environment and with our team members. We
varied schedules and we do pay as competitively as possible,
and we want to make our people happy. And like
I said, if you give them the tools and you
give them everything that they need, they're they're gonna they're
going to produce the consistency you need.
Speaker 2 (25:33):
One last thing is we're up against the clock. Is
I have a big family. I've said this many times.
I got five brothers and a sister and then we're
all old enough to have extended family. Stonefire Grill is
to this day one of the only places I can
go with my family in large numbers and not feel
like a burden. And that's saying a lot, right, Like
(25:55):
we can go and have a long table, push tables together,
do whatever we want and still feel like we're having
a family style. And I cannot emphasize enough from someone
who came from a big family, that is not something
you experience a lot, because it's like, oh no, a
big table, this is going to be a paint.
Speaker 1 (26:13):
The way it.
Speaker 2 (26:14):
Works, it's just and it's that's a huge thing for
me to say because that is a part that I
don't get anywhere else, and I don't care on what
level the restaurant. So thanks for what you do. Dave
Youngberg from David Youngberg from Stonefire Grill CEO. Thanks for
coming in, Thanks for feeding everybody here and pleasure and
(26:36):
bringing so much great food. I'm going to be eating
it through the rest of the program. I'm back, Yeah,
Andrew goes, come back whatever.
Speaker 3 (26:44):
Yes, absolutely, we appreciate you guys. Thank you so much
for having us.
Speaker 2 (26:48):
You're so passionate about it. You are welcome anytime. I
know you love food because we've been talking about it
off the air.
Speaker 3 (26:52):
You and I will have to meet up at a
Stone Fire Grill or wherever else you want to go.
Speaker 2 (26:56):
We'll go grab we'll go kidnap handle and we'll go well,
uh go through the menu.
Speaker 3 (27:01):
Met him at our restaurant in Irvine not too long
so yeah, yeah, so let's get together.
Speaker 1 (27:06):
That'll be fun. Nice to meet you, brother, congret very much,
you too.
Speaker 4 (27:09):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI a M six forty
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
Hey, everybody, Happy Saturday to you.
Speaker 2 (00:09):
That means from two to five, we've got three hours
to celebrate food together, the people that make it, the
culture behind it, and just it's one of those things,
you know. I know, there's a lot going on in
the world, there's a lot going on here in the States,
but food brings us together and it is just one
of those wonderful things. And there's nothing better than a nice,
(00:30):
warm meal on a chill today. We got more rain
coming next week, you got a big game tomorrow, a
lot of people sitting around the TV, the radio, listening
and connecting with one another over you know, a sporting event,
and so it is just a great opportunity for us
(00:50):
to connect. And one of the first sponsors of The
Fork Report and one of the first partners on the
show was Stonefire Group, and they have such a great
local story and they've grown to twelve locations now and
you can find them all over the place. And I
still when I find people that haven't tried them, I
(01:12):
want to slap them.
Speaker 1 (01:13):
But in the best way possible. Irvine.
Speaker 2 (01:16):
You know Lakewood, Valencia, West Hills, Pasadena. There in Hastings Ranch,
Thousand Oaks. That's close to my family and where I
grew up. So I've used that one many many times.
Fountain Valley, Chatsworth, Rancho Cucamonga, Torrents, Ventura, Brea. So you
got a lot of options, and you can find that
(01:39):
out at Stonefiregrill dot com, Stonefiregrill dot com. But today
we thought let's do a deep dive. We have an
opportunity before the big game to remind you where you
can get some fantastic foods. So David Youngberg is with
us today. You are the CEO. I am look at
you big man on campus and I hear, look at you.
Speaker 1 (02:02):
Your your your triathlete.
Speaker 3 (02:05):
Oh wow, you must have looked me up. Yes, yes,
I do my homework. You're gonna say triathlete, you have
to say ironman, trifling.
Speaker 2 (02:15):
Wow, he.
Speaker 1 (02:18):
Cale this is my place. I was just putting it.
Speaker 3 (02:20):
Oh no, no, no, no, no, no no at all. I
love it.
Speaker 2 (02:24):
I'm gonna try athlete too, because I'm gonna try that.
I'm gonna try that dish there. I'm gonna try a
little bit of that.
Speaker 3 (02:29):
I love that. I love that tri athlete. If it
was I'm go a decathlete.
Speaker 2 (02:32):
Of food, right, I'm gonna try both ten dishes today.
So that's that's the triathlete is the big three. It's swimming, biking, yes, wow, yeah,
So who's chasing you? Because that's the only time I
would do any of those things.
Speaker 3 (02:48):
No one's chasing you. The beauty I think dog sport.
The beauty I think of the sport is it's you're
challenging yourself. Like I know we're here to talk about restaurants,
but but we'll get readership and everything else. And you
know I got into it. I did my first iron
Man at fifty, so that was eight years ago. So
I wrote for fifty I am look at you, and
(03:10):
it's I think. The thing I love about it. The
thing I love about the sport is it's all it's
all about you.
Speaker 2 (03:14):
You.
Speaker 3 (03:14):
It's you against you, it's you against nobody else and
the and the environment and everything. And honestly, what it
does is it helps me stay fit so I can
eat as much food as I possibly can.
Speaker 1 (03:24):
Okay, hold on writing a list of reasons why. I
bet you it's might take me a minute.
Speaker 3 (03:29):
My friends. My friends call me a food enabler. So
whenever we go out to restaurants, whenever we got to dinner,
I will be the one that will look at the
menu and they'll be like, Dave, go ahead and order.
I'm like, we got to have this, we got to
have that. I love food. That's why I love your show.
I love listening to it. I love the premise of
everything you do because food is like what brings people together,
and it's fantastic.
Speaker 2 (03:49):
And ain't it though, I mean, it's just one of
those things they treaties like wars have been you know,
concluded over meals. I mean it's always been this, you know,
breaking bread. And we talk about this on the show
that the word companion, the root word is pan.
Speaker 1 (04:06):
It's bread. It is one you break bread with my companion.
Speaker 2 (04:09):
So it's one of the things that actually I fell
in love with with Stonefire grilled the attitude and the
family style environment in the actual location. So you go
in and you know, you could grab your plates, you
can do whatever, you can do all these things. Now
I know there was there's been changes throughout with the
(04:30):
pandemic and everything that has left its mark on eating
out and the like. But I always loved that the
attitude and the connection with the food at Stonefire was
celebrated was family style. You always went home with more
and I can eat as you know, but you know,
taking food home and quality.
Speaker 1 (04:52):
I've been through the kitchens.
Speaker 2 (04:53):
It's something they may not know is about the scratch
made nature. So why don't you explain the kitchen and
attitude of stone.
Speaker 3 (05:01):
Fire, ah Man, I hope you have a lot of time.
I mean, you know, you talk about it. I picked
up this food in Pasadena and I had to go
early because I like to look at the restaurant. I
like to see the fuel of the restaurant. I always
love to talk to guests and ask them how their
food is. And it's just it's such a warm environment.
There's families sitting around on the patio and in the
restaurant there's sharing food. Right, It's a family style atmosphere.
(05:24):
And like you talked about the whole piece of wars
and treaties being solved and typically in families, when once
the food's served and you sit around and you're eating food,
everything becomes better. And the beauty of what Stonefire is
is we not only do it really well in the restaurant,
but we can bring it to your home. You can
pick it up for takeout. We can you know, cater
(05:44):
to you. I mean we cater parties of thirty all
the way up to six thousand people. We're getting ready
to do a six thousand person catering event up at
a Grace Community church, one of our wonderful familiar and yeah,
and we basically feed six thousand peace people in about
forty five minutes to an hour. So our team is
just amazingly incredible.
Speaker 2 (06:05):
So a little bit of a show off though considering
Christ only fed the five thousands. I mean, is that
I mean, is that the thing? You're really competitive? I
think we're learning we'll do six thousand.
Speaker 3 (06:17):
I don't make that decision. Grace Community does. They they've
grown over time and it's just a really a wonderful
event that we take part in. But to your point,
I mean, you know, the thing that I love about
Stonefire Grill is that there's not a single bag of
product in our restaurant that you would heat up. We
do not have microwaves. Everything is made from scratch, you know,
(06:38):
we are. I brought our carrot cake you know, these
were probably made last night or this morning. And you
know the cream cheese frosting is is whipped together, there's.
Speaker 2 (06:48):
And that's a family recipe, right, Yes, that's Grandma's recipe,
if I remember.
Speaker 1 (06:53):
I believe.
Speaker 3 (06:53):
So. Yeah, there's a bunch of different stories. But I'm
pretty close with Mary Harrigan, the founder, and she and
I communicated on a regular basis, and I've asked her.
I said, next time, we really have to sit down
and talk about this, cause I got to go to know,
I have to know the origin story.
Speaker 2 (07:07):
I'm not a huge carrot cake fan, and it will
change your mind. That is one of the only care cakes.
It's absolutely my favorite by far, but it's one of
the only that I will eat.
Speaker 3 (07:20):
You know, it's carrot cakes. Interesting. I've been married thirty
five years and carrot cake was on my wedding cake, right,
And I think back then carra coagas standard because it
was one that everybody likes. And I've always been a
fan of carrot cake. But you go places and look,
everybody makes it a different way. There's spice cakes, and
there's different types, and to me, this is just it.
(07:41):
I loved it well before ever coming to work for
the brand and then having the opportunity to come to
work it was like it was a dream come true
for me because I was a fan of the brand.
I was a fan of the carrot cake, fan of
the tri tip, you know, fan of the salads and
the things that they did. And to be a part
of it now and to be a part of the
innovation and the growth and what we do. But yeah,
like it. I think what's important is nothing has preservatives
(08:04):
in it. Our you know, like our chili. We make
the beans from scratch, you know, like we add like
we have the peblanos and the serranos and the chipotles,
and you just go into the kitchen and you can
smell it in the herbs and there's a toasted cumin
that's on top of it. And I love being in
the restaurant in the morning because they're toasting spices in
(08:24):
that bouquet and it just opens things up. And I
just love our kitchens because they're open. You can see
in them. You can see what the cooks are doing.
We cook every piece of meat over an open flame
mosquite wood. We you know, bring in mesquite. Would we
go through I don't know. I think one thousand pounds
a week out of our restaurants, and so every tri
(08:44):
tip or chicken or salmon or anything gets cooked over
an open flame, at least, you know, reheated over an
open flame. We cook low and slow on our tritesip
and our ribs and chicken. I just realized I didn't
bring you ribs. But oh no, trust me. We'll meet
at the restaurant and.
Speaker 2 (08:59):
We have a great, great sample. Okay, we're gonna get
some news. We're gonna come back, We're gonna taste some
of these dishes. We're gonna chang all these dishes that
you brought. But I want to get into something that
I've noticed about the Scratch kitchen and the way food
is produced at Stonefire Grill, hoping you agree. My guest
(09:20):
is David Youngberg from Stonefire Grill. He's the CEO, and
his passion obviously is contagious, and it's one of the
reasons why we wanted to have him on to come
talk about the food. They are a sponsor. But I
will tell you, you know me, I don't participate or
connect or get engaged if you will, with any product
(09:42):
that I don't use, believe in and wouldn't send my
own mother to go get or to use. So I
proudly am excited about the food we're going to try today.
And to remind you that for the big game or events,
you know, Handles talked about his his daughter wanting to
have you guys cater and that's no joke.
Speaker 1 (10:04):
Okay, So we'll be back with more. Go nowhere.
Speaker 4 (10:07):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:13):
Okay, So here's the deal. I'm going to be straight
up honest with you. I'm chatting with David Youngberg from
Stonefire Grill. He's the CEO. I went very late to
that last segment, bad host. I want to talk about
the food, but all it's gonna do because I'm telling you,
(10:33):
David and I are cut from the same cloth, except
you know, there's much less cloth used for him.
Speaker 1 (10:39):
Than there is for me. By other waise very similar.
Speaker 2 (10:44):
I We'll both start talking about food, and I'm going
to go late again, so if you will just bear
with me because we're I want to talk about the
scratch kitchen and some of the things that are my
favorite that are in front of me. But I want
to make sure that we do right by Andrew. I don't.
I don't like you when he's I mean, he does
that whole smiley oh smile through the news stuff. But
(11:06):
he comes in here and he just ripped me a
new one. And if it wasn't for the try tip,
I think it would have gotten ugly.
Speaker 3 (11:13):
I mean, I do have a contract. I just trying
to just you know, go online.
Speaker 2 (11:17):
Okay, So all I'm saying is what I'm gonna do
right now is We're going to get some news. Then
we're gonna come back and things are going to be reset.
Speaker 1 (11:26):
Okay. Are you good with that, sir?
Speaker 3 (11:28):
Thank you?
Speaker 1 (11:29):
Okay, what Oh my gosh, he just showed his teeth.
That's a side of aggression.
Speaker 4 (11:35):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (11:40):
Thanks for sticking with us there. I just kind of
screwed up the time and wanted to get back to things.
It's Neil Savedra, your friendly neighborhood Fork reporter with you
today from two to five three hours. We shake on
the heaviness of what's going on in the world, the news,
whatever it is, and come and celebrate food, the people
that make it, the culture behind it. And today we're
selling with David Youngberg. He is the CEO of Stonefire Grill.
(12:04):
If you remember you've been listening since back in the
day when we started the Folk Report. They were one
of our first sponsors and partners, and I fell in
love with them instantaneously. And it is one of those
places every time I recommend people come back and they say, oh,
I loved it. I loved it. It was great. Add yeah,
do you have fantastic barbecue. Yeah, you got the barbecue.
(12:26):
Try tips great. I love the lemon, lemon, garlic, chicken,
all these things, mashed potatoes, but there's so much more.
So I wanted to talk to you a little bit,
David about let's talk about the newest thing, because I'd
like to try this this. I've not had this pulled
pork sandwich before and this was something that you said, Hey,
(12:46):
this would be great on the menu, So talk me
through this.
Speaker 3 (12:49):
Yeah. We added pulled pork to our menu last year
and big hit. And we were also looking to expand
to some of this with some catering sandwiches, and so
when football season came around, we just we partnered up
with King's Hawaiian which you know again local company, fantastic Breads,
(13:09):
and we the ones you're eating right now are are
our pulled pork sliders on a pretzel bun and it's
you know, our pulled pork and we've got a creamy
coleslaw and our you know pickles and our pickled onions
and yeah, they're just they're fantastic. And you know, I
guess I'll self promote and say, look, you're looking for
something for the big game tomorrow, you know, call your
(13:31):
Stonefire Grill and order the order some sliders. We've got
tri tip sliders, We've got pulled pork sliders, and we've
got a chicken guacamole slider that is out of this world.
And you can pick up a tray. There's trays of
nine of them and that with some carrot cake and
some you know, garlic mashed potatoes and you know, some
tri tip and a pizza, and boy, I guarantee you
every person in your household is going to be happy
(13:53):
with what they eat for the game tomorrow.
Speaker 2 (13:55):
Good night, fantastic, Oh my gos. Okay, the pulled pork
obviously cook to perfection. This is one of the things
I love about Stonefire grow When you have a scratch kitchen,
it's sometimes I feel like somebody's making the thing, like
(14:18):
like I'm making carrot cake, but you're not. What you
do is you're mixing multiple things together that are going
to become the carrot cake.
Speaker 1 (14:26):
Right.
Speaker 2 (14:26):
So I feel like that in this sandwich, this slider
is exactly the same thing. And this is one of
the reasons why I love Stonefire, the mindfulness of the ingredients,
their textures, their flavors, and how they work together. It's
not the slider. It's pulled pork. It's it's pickled vegetables
(14:57):
for your coleslaw. It's the saw us. It's things like
you know, toasting, or the type of bun you're putting
it on. In this case it's a pretzel bun. It's
all those things coming together to make this altogether new thing,
right right. I can't stand when somebody makes like a
(15:17):
bad buffet. You go through, you look at it and
you go, wow, that looks delicious. You bite into it
in this garbage, you know, so you can taste in
everything that every ingredient is there for a purpose and
a note of what it's trying to you know, the music,
(15:38):
it's trying.
Speaker 3 (15:39):
To create whatever. I truly appreciate you obviously you're you know,
with your palate, you recognize that. And and and look,
food is you know, when you're serving food, Yes, they're
you know, there are world famous chefs that put meals
together that are you know, just incredible. But one of
the things that you know, we look for is to
put food together that tastes great, that they the the
(16:00):
ensemble of it together when it hits your mouth and
you're coming, yeah, and you're and you you're tasting, like
you said, the textures, the textures of the pulled pork
and the crispiness of the pickled onions, and then you
get that the sweet and sour of you know, the
slaw and the pickles, and then that with you know,
the spices that are on the pulled pork. It's you
know that that's kind of that that taste explosion in
your mouth. Like we just we want to serve good food.
(16:22):
We want to serve good, wholesome food, and we want
to make sure that then when we're you know, when
we're nutrients, we're putting nutrients in our body that it's
that it's good for us. And you know that that's
one thing that we take pride in here is is
making sure that the food that we produce every single day,
every single dressing, every single sauce. Our gobonzo beans are
cooked fresh. You know, our chilies, you know, made from scratch.
(16:43):
Like everything comes together from ingredients that we mix on
a daily basis. And is it cheap to do that?
It's not, But you'd be amazed at how simple it
is to actually bring ingredients together and do it yourself.
And look at the size we're at, We're we're still
able to do it, and just for as long as
we can do it, that's what we're going to do.
And you know, I'll make a quick comment about our cheesecake.
(17:06):
When we decided our guests and our and we had
care cake, and it was kind of like, well's let's
do another dessert. And we knew that the company prior
to the pandemic used to make a cheesecake, but they
stopped making it because it was difficult to make and
it takes a lot of time and a lot of
prep work and every day exactly, so I said, well,
then let's go out. Let's go out and find a
local bakery. And we tried, you know, fifty, I think
(17:28):
sixty different cheesecakes and finally said, hey, let's let's make
our recipe and see how it is. And we made
the recipe, and I think everybody sitting around the table
basically dropped their forks and went, oh, yeah, we're not
trying any other one anymore, because that that cheesecake is
made from scratch and it you know, the gram cracker
(17:48):
crust and the sour cream and powdered sugar topping that
goes on top of it, and when you put it
all together and the taste and the flavors in it.
Quite honestly, there was nothing else out there that we
could buy that was better than what we could make
in house. And I think we just realized at that
point in time that our goal was going to be
making sure that we could produce fantastic food with ingredients,
fresh ingredients that we have in the restaurants.
Speaker 2 (18:10):
Even looking at it, David, I can see the ratios,
you know, you can see the ratios and the layers.
It's strata of that texture of that Graham cracker crust
and building up through the creaminess and then the light
finish at the top.
Speaker 1 (18:28):
All right, we're going to take another quick break. We
come back. I have a question for you, and this is.
Speaker 2 (18:34):
You know, it's been said that having one child is,
you know, hard enough, you have two. It's not twice
as hard. It quadruples the amount of difficulty, right, So
I feel the same way when it comes to consistency
each time. So twelve we're gonna talk. We come back
about having twelve locations for Stonefire Grill across the south
(18:54):
Land and how you keep consistency because I've never been
to one and said, okay, this one is not as
good as the other one. So well that's ponder that
and we come back. David Youngberg, CEO of Stonefire Grill,
is here is my guest reminding you that tomorrow there's
a big game. You got a lot of mouse to feed.
Maybe you were planning to cook, and it's now Saturday,
(19:16):
and you go, I would like to enjoy and spend
the day. Well, there's still time. Go to Stonefiregrill dot
com Stonefiregrill dot com. You can check out the menu,
the locations. They will take care of you. They'll go sh.
Speaker 1 (19:33):
We got you. You're gonna be fine.
Speaker 2 (19:35):
Yeah, and you're going to be a huge hit. So
stick around. 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. Hanging out with David Youngberg from
Stonefire Grill. He's the CEO, and we're just having great
conversation on and off the air about food, the importance
(19:58):
of food, the importance of scratch made food. A lot
of people don't think about that. And I left you
with a thought, David, about and excuse me. I'm enjoying
the food during the break. People think I do this
for everyone that comes in.
Speaker 1 (20:11):
I don't.
Speaker 2 (20:12):
I taste something, but I can't really eat because I'm
doing to show well I'm eating. I'm sorry. I do
love me some Stonefire Grill. As I've said, I've had
I've been to events where we've catered. I've had parties
where I've gone and picked it up. I mean bags
and bags and tins full and brought it and had
(20:36):
everybody enjoy it. Consistency. You've got twelve locations and for
those of you wanting to look go to Stonefiregrill dot com.
Stonefiregrill dot com. Still time for the big game tomorrow.
If you ruin something, or you're tired and don't feel
like putting this together, or you're going to do an
appetizer and you want someone to do the heavy lifting.
(20:57):
Stonefiregrill dot Com twelve locations Southland. Check them out. So, David,
how how do you keep consistency on It's a large
menu and scratch made kitchen.
Speaker 1 (21:09):
I mean there's room for mistakes right.
Speaker 3 (21:13):
Right, I'm gonna I'm gonna comment on one thing. Twelve
locations of Stone Fire, but we actually have thirteen restaurants.
We have a Rattler's Barbecue which is in Santa Clarita Valley,
been there thirty seven years, and actually the origin of
Stonefire Grill came out of Rattlers. The family worked at
Rattlers and then left and basically established stone Fire Grill,
(21:34):
and then later on actually brought Rattlers into the mix.
Speaker 2 (21:37):
So just bringing Yeah, I've been there many times. I
can see it right now in my head.
Speaker 3 (21:44):
Yeah, I had to have my general manager, Javier there
says it to everything stone Fire, everything stone Fire, what
about Rattlers? So I got to get the middle of guy.
Yes he is, you wouldn't exist, you know, consistent. Look,
if if you want to talk about consistency, I would
say it starts with people. You you hire the right people,
(22:05):
you train the right people, you take care of them,
and you can get that consistency. I have a saying
that I use in it. It was years ago I
read Schultz's book on Starbucks and he said, We're not
in the coffee business, We're in the people business. And
I took that and transitioned it into a saying that
(22:25):
I have said for years and saw my business card.
I came up with it with we are not in
the we are not in the food business serving people.
We're in the people business serving food. And it truly
is the people business. So when you want consistency, you
you have to set standards. You have to you know,
set a way that you do things. You have to
establish that this is the only way that you can
(22:47):
do it right. And then you train your people and
you take care of them, and you provide them with
the tools that are necessary and the right ingredients and
and everything and and and an environment where they want
to come to work and they want to do a
great job. You know, when you take care of people
and they're happy at work, it's amazing how wonderful they'll
be about coming to work and wanting to do things
the right way.
Speaker 2 (23:06):
Right And it's not always you know, financial bonuses or things.
Of course, we all need money to live, yes, but acknowledgment,
you can tell. I hate the fact, especially with what
I do. I hate the fact that hospitality is some
of the most inhospitable places these days, and they're starting
to find their way back and places like Stonefire Grill
(23:30):
have focused on that being the backbone and everything emanates
from there because there's a lot of places, I'll be honest,
you guys could cut corners when I walk through that
kitchen and I've been in the back, I've been in
the back of the house. I've seen how they run
the front of the house. There's a lot of places
you could cut corners to save money, but you're not
going to get that quality in the same way.
Speaker 3 (23:51):
You said the word, which is hospitality. You know, there's
two things that can make up a restaurant, food and service.
The food that you provide someone that you get them
great food that they can enjoy. They take that bite
and it just tastes fantastic and then you give them service.
And service is something that you do for somebody. Hospitality
is the X factor in restaurants, and as you said,
(24:12):
you're seeing a resurgence of that. But that is something
that is so important to us. Every single one of
our team members wears a T shirt and on the
front of the T shirt it says happy to serve.
And that is our mantra, that is our promise. That
is everything we do for our guests. We are happy
to serve the guests that come into our restaurants walk
by other restaurants to come in and eat at our restaurant.
(24:33):
If I can keep my team members happy, my manager's happy,
and then they'll keep their team members happy. And if
the team members are happy, guess what the guests are happy.
And hospitality is is not what you do for someone,
it's how you make them feel. That's hospitality. So it's
making sure that we have a smile on our face
when our guests come in. It's the ability of making
(24:54):
you know, like using the we call it commerce for All,
which is we want guests if you want to order
on our app. We have an app app and if
you want to order on the app, you can order
on the app, if you want to come to the
restaurant and order, if you want to place it on
the internet, We're working to be at kiosks in the restaurant. Look,
some people just want to come in, stand in front
of someone and place an order. Great, I want you
to be able to do that. But I we want
our guests to use us how they see fit and
(25:15):
what's comfortable for them. And that's I think the difference
in creating the environment and with our team members. We
varied schedules and we do pay as competitively as possible,
and we want to make our people happy. And like
I said, if you give them the tools and you
give them everything that they need, they're they're gonna they're
going to produce the consistency you need.
Speaker 2 (25:33):
One last thing is we're up against the clock. Is
I have a big family. I've said this many times.
I got five brothers and a sister and then we're
all old enough to have extended family. Stonefire Grill is
to this day one of the only places I can
go with my family in large numbers and not feel
like a burden. And that's saying a lot, right, Like
(25:55):
we can go and have a long table, push tables together,
do whatever we want and still feel like we're having
a family style. And I cannot emphasize enough from someone
who came from a big family, that is not something
you experience a lot, because it's like, oh no, a
big table, this is going to be a paint.
Speaker 1 (26:13):
The way it.
Speaker 2 (26:14):
Works, it's just and it's that's a huge thing for
me to say because that is a part that I
don't get anywhere else, and I don't care on what
level the restaurant. So thanks for what you do. Dave
Youngberg from David Youngberg from Stonefire Grill CEO. Thanks for
coming in, Thanks for feeding everybody here and pleasure and
(26:36):
bringing so much great food. I'm going to be eating
it through the rest of the program. I'm back, Yeah,
Andrew goes, come back whatever.
Speaker 3 (26:44):
Yes, absolutely, we appreciate you guys. Thank you so much
for having us.
Speaker 2 (26:48):
You're so passionate about it. You are welcome anytime. I
know you love food because we've been talking about it
off the air.
Speaker 3 (26:52):
You and I will have to meet up at a
Stone Fire Grill or wherever else you want to go.
Speaker 2 (26:56):
We'll go grab we'll go kidnap handle and we'll go well,
uh go through the menu.
Speaker 3 (27:01):
Met him at our restaurant in Irvine not too long
so yeah, yeah, so let's get together.
Speaker 1 (27:06):
That'll be fun. Nice to meet you, brother, congret very much,
you too.
Speaker 4 (27:09):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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