July 12, 2025 • 34 mins
The Fork Report - Live at Wild Fork Foods Valencia! Interview with Paras Tulsiana - Regional Leader Wildfork CA. Interview with Peter Gruesen - Senior Sales LEader Encino Location.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app. KFI AM six forty
Live everywhere on the iHeartRadio app. Hey everybody, it's the
four Report, all Things Food, beverage and beyond. I am
your friendly neighborhood Fork reporter Neil Savader. Thanks for hanging
out today. But a special day. We're out here at
(00:22):
Wildforkfoods in Valencia. We are on Magic Mountain Parkway. Come out,
say hello. I would love to shake your hand. We're
celebrating the one year anniversary of Wild Fork Foods here
in Valencia. If you're not familiar with them and you
haven't had a chance to check them out, go to
Wildforkfoods dot com Wildforkfoods dot com see the food that
(00:43):
I'm talking about, and if you're nearby, come on out
because there has been a ongoing line growing and shortening
and growing and shortening outside where they're enjoying the food
that they are grilling up here today, So come try samples.
We're giving away stuff. As a matter of fact, you
(01:04):
can celebrate thirty years of splashing fun at Hurricane Hurricane
Harbor just right to the back of me. Here open daily.
You got thrilling slides epic waves. You can cool off
to your favorite slides unwined on the relaxing What are
you looking for?
Speaker 1 (01:19):
River cruise experience.
Speaker 2 (01:21):
Hurricane Harbor LA's thirtieth anniversary all season long and you
can get the most out of this thrilling deal on
tickets and passes when you visit six flags dot com
slash Hurricane Harbor La. That's six flags dot com slash
Hurricane Harbor La. We're giving away tickets today, so you
(01:42):
can come on down for that. Seriously, Kayla.
Speaker 1 (01:47):
Is like feeding a lion.
Speaker 2 (01:50):
I wouldn't have put my fingers as And what is this?
Speaker 3 (01:56):
This is USDA prime beef. Oh yes, that has been
grilled with our black steak salt. Pekanya is a very
well known Brazilian inspired piece of meat. It comes from
the surloin of the cattle and it just delivers a
great eating experience. We've been trying to fill that bunker
NonStop because we've just been selling it like hotcakes. But
(02:19):
that's what you're eating today.
Speaker 2 (02:20):
Everybody always mentions that when you mentioned weild fork food,
so like, oh yeah, and so the voice you're hearing there,
and I want to make sure I pronounce it even
though we have met. Is it pat us correct?
Speaker 1 (02:30):
Patas?
Speaker 2 (02:32):
And you are a regional manager here or you oversee?
Speaker 3 (02:37):
Yes, I am the regional leader for our operations here
in Califoria.
Speaker 2 (02:41):
I like that it's better than manager because now it
sounds like you oversee. Do they carry you out on
their shoulders and stuff?
Speaker 3 (02:48):
You know, I'd like to give the team the credit.
I think they do a lot of the heavy lifting
over here. We have a fabulous team of close to
one hundred people that are working hard every day to
try and deliver great eating experiences for our wives.
Speaker 2 (03:01):
They're not managed, they're lead and that's the key. That's
the difference there. They're not managed, they're lead.
Speaker 1 (03:08):
Well, I appreciate that kind of word.
Speaker 2 (03:10):
No, we had a nice conversation last time we were
out in Orange County last year and as we were
doing Thanksgrilling, Thanksgrilling, which we will be doing again this year.
Be listening for those dates as well. But today is
a wonderful day. It's a one year anniversary of this location.
And tell people about this location. Are there certain foods
(03:32):
that you find here not at others are there, is
it different at each location or what can they expect
when they come out.
Speaker 1 (03:38):
Here to Valencia.
Speaker 3 (03:38):
Yeah, you know, as you mentioned, we are celebrating our
one year anniversary in Wildfork Valencia, and we are really
excited and really proud of the team here. I think
they're doing a phenomenal job. And in terms of the variety,
I think that we carry a very consistent assortment of
products across all of our stores. Sure, so what you
find here in Valencia is no different and what you
(04:00):
find in Wildfork Casino than what you find in wild
Fork Thousand Oaks across our eleven locations, and our customers
appreciate that because it just offers them that consistency that
no matter where they go, they're going to find the
same products that they find anywhere else. What we stand
out for is as you have right in front of
you the Pecanya. You know, we carry over two hundred
(04:21):
different cuts of beef, So just a variety in product
that you find here is really what stands out. And
a lot of people like checking out our Exotics bunker.
We carry Ostrich alligator, venison, elk bison frog legs, so
definitely check that bunker out because it definitely inspires people
to try a different type of protein.
Speaker 1 (04:41):
Oh yeah, hop on those frog legs. See what I
did there? Killer? I love that you call it bunker.
Why do you call it bunker?
Speaker 3 (04:50):
You know, in retail, we either we use two terms,
either their coffins or bunkers, and we said we don't
like the word coffins, so we're going to stick with
bunkers instead. So why you see their product merchandise we
called we like to call them bunkers.
Speaker 2 (05:02):
Well, I'm sure the animals that are in there were
call them coffins. But that's okay, that's that's them. Okay,
we're serving the living people out here.
Speaker 1 (05:11):
What's your go to like.
Speaker 2 (05:12):
When you grab something, uh, you're leaving and you want
to cook something at home? Is there something that you
take that you go this is special to me?
Speaker 3 (05:21):
Yeah, you know, the pekanya is definitely something that that
I grab every single time. In fact, I'd love for
you to try the pecanya that we're cooking out today.
Speaker 1 (05:33):
You have like a long poem or something you want
to talk about, Well, I try this there there, I
will do the best of times. It was the worst
of times. Go ahead, I will do my best.
Speaker 3 (05:46):
So definitely the prime Pekanya, the Pecania line in general
is something that stands out at Wildfork, and it's definitely
something that I take out. I know, right, isn't it awesome?
And yes, he's showing it. The gentleman there is showing
us the black steaks. So that's what we use on
the Pecanya.
Speaker 2 (06:04):
This is no joke, and we are partners, good partners
with the folks at Wild Fork, But nobody, nobody will
ever pay me to say anything about them that I
don't believe.
Speaker 1 (06:14):
You can't.
Speaker 2 (06:14):
It's impossible. I get to turn down whatever I want.
I never have to say anything I don't want. I
guarantee you that that is one of the best steaks
I've ever had, period, and I've had a lot.
Speaker 1 (06:24):
Of steaks, well, I appreciate.
Speaker 2 (06:25):
That is absolutely phenomenal. It's cooked perfectly, seasoned perfectly. That
is absolutely spectacular.
Speaker 3 (06:35):
I think I think we got to give credit to
our chef out there at an amazing job. And you
know what's the best part about this piece of meat
is you're paying nine dollars a pound for it, which
is cheaper than a ribbi.
Speaker 2 (06:47):
Oh my god, Holy smokes, did you hear that cheaper
than rabbi, which is one of my favorite cuts. But
I will tell you that is better than a rabbi.
Speaker 1 (06:56):
Absolutely.
Speaker 3 (06:57):
Yeah.
Speaker 2 (06:58):
I have had three of the worst rabbi. I'm not
gonna name any place, but I've had three of the
worst ribbis I've had in probably the last six months
of my life. And it's almost turned me off of
ribbis because I'm so I'm like, I'm not gonna eat
them unless I cook them myself, because I was so disappointed.
Speaker 3 (07:17):
You know, it's funny you say that because I started
off my career at wild Fork eating a lot of rabbis,
and now I barely touch the rabbis.
Speaker 2 (07:24):
Yeah, and they're they're fantastic, and the tomahawk and all
those you know, of course I have them. I have,
just so you folks know, in uh, in my freezer
right now, I have wild Fork cuts. I don't know
of any time when I don't have something from Wildfork
and my freezer. Another thing is because of the easy
(07:47):
service at Wildforkfoods dot Com and being able to order
it is a fantastic thank you to somebody, our good
friend Dean Sharp, the house whisper heard tomorrow more after
the Jesus Show and heard this morning he did he,
you know, gave me some advice on something, and I
felt bad because he's you know, he gives People think
(08:08):
advice is free, but it's not. You know, Dean has
spent his entire life learning what he knows. So just
as to thank to you, I sent him some wild
fork cuts and out there in thousand Oaks, and he.
Speaker 1 (08:22):
Was so appreciative because he loves to cook.
Speaker 2 (08:24):
He probably cooks more than I do, and I quite
honestly probably have a hammer.
Speaker 1 (08:28):
In my hand more than he does.
Speaker 2 (08:29):
But it's one of those things that it's a great gift,
and because there's something.
Speaker 1 (08:37):
Nurturing about food. You know.
Speaker 2 (08:40):
I heard a guy in front of church one day
years ago. One of those guys would just spew's wisdom
every time he opens his mouth, and he said, don't wait,
don't hang out, or don't go out with somebody wants
to buy you a drink, go out with someone wants
to buy you a meal. Yeah, because that's somebody that
doesn't have an agenda.
Speaker 1 (08:59):
And I always thought that, good. Can you stick around?
Speaker 3 (09:01):
Absolutely?
Speaker 2 (09:02):
Okay, stick around. We'll talk more with Padras here. He
is the regional leader, and I expect you to treat
him as such when you come out at Wild Fork
Foods here at Valencia, to stick around more to come,
we'll find out more what makes it special here? So
go nowhere on their one year anniversary.
Speaker 4 (09:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:29):
KFI AM six forty live everywhere on the iHeartRadio app.
Hey everybody, it's the Fork Report, all things Food, beverage
and beyond. I am your well fed host, Neil Savedra.
Speaker 1 (09:38):
How do you do?
Speaker 2 (09:40):
We're out here in Valencia, Wild Fork Foods, Valencia on
Magic Mountain Parkway. What a great turnout. Thank you so much.
Speaker 1 (09:47):
I'm honored.
Speaker 2 (09:48):
I just shook the hand of a lovely, lovely woman
who came from Santa Barbara.
Speaker 1 (09:53):
So all those people.
Speaker 2 (09:54):
I came from Miracle Mile, Santa Barbara, she came from
Santa Barbara.
Speaker 1 (10:03):
Look at that.
Speaker 2 (10:03):
I gave her a T shirt and a cutting board.
Santa Barbara, God bless you. I told her I wasn't
sure I'd go to Santa Barbara for her, and she
leaned in.
Speaker 1 (10:12):
She goes, yeah, but there's food here, and I go.
You know what, that's a FOURK report listener and I
appreciate that. All right.
Speaker 2 (10:19):
So we're here with Patas, who is the leader.
Speaker 1 (10:24):
He is the regional leader.
Speaker 2 (10:27):
And I remember last time, I mean, you're in your dress,
your uniform tow but you were in a suit or something.
Last time when I met you, you were dressed up.
Speaker 3 (10:38):
I think I think we were wearing a different attarre
at that time.
Speaker 2 (10:42):
I don't know, but it wasn't that you looked very
I could tell.
Speaker 1 (10:46):
You were important. Let's say it that way.
Speaker 2 (10:49):
Nicely kept beard, everything nicely quaffed, You're ready to go.
That's why you're the leader. And I wanted to talk
more about talk about the overall out Fork experience and
the food and what's the best way for someone who's
never been in one to experience here in a store
(11:11):
as we celebrate the one year out here in Valencia.
But and then what's the best way to experience online?
Speaker 3 (11:19):
Absolutely, I think that's a great question.
Speaker 1 (11:21):
You know.
Speaker 3 (11:21):
I think one of the things that really stands out
about Wildfork is our prices, which means that you don't
have to break an arm in our leg to shop
at a Wildfork store. And I think The best way
to experience our stores is number one, to talk to
one of our four ky's here at the store. They
are very very knowledgeable about all the products that we carry.
In fact, they go through an extensive onboarding that includes
(11:44):
culinary training so that they're well versed in product and
just have a chat with them about their favorite products.
Shop around the store and really experiment products that you
think you would like to try you haven't tried before.
It doesn't hurt you get to try something new, and
I would suggest the same online. I think the main
difference online is you have access to a lot more recipes,
(12:06):
especially our wild Fork app, and so when you download
the app, you can just search for recipes and you
can search for a recipe for almost any single product
that we carry over here. Sometimes the recipes sort of
inspire you to buy a product that maybe you haven't tried.
Speaker 2 (12:20):
Yeah, and you just said something. I think I was
talking to somebody off the air as well. One of
the things that I love is, oh, maybe I said
during the spot. One of the things I love is
get something that you're familiar with that you love. That's great,
but also because the prices are so wonderful, you can say, Okay,
I'm gonna try alligator too, or try something that you
maybe wouldn't or didn't know much about, and look up
(12:43):
a recipe be inspired by that. Absolutely absolutely, So you
guys call the people that work here for Ky's, and
we call listeners of the show forkers. In a Gangland
style fight, maybe in an alley, who do you think
would win.
Speaker 1 (12:57):
A fork e or a forker? I don't know, O'Neil.
Speaker 3 (13:00):
You all have a lot more time here in California
than we do, so.
Speaker 2 (13:05):
We don't need to have that out right now. I'm
just saying I'd be curious.
Speaker 1 (13:09):
If it was a barbecue showdown. I think we could
give you your money, Neil.
Speaker 2 (13:14):
Okay, I was thinking more, you know, knives and fists, but.
Speaker 1 (13:17):
That's okay, I'm weird that way.
Speaker 2 (13:20):
Each what's the layout of the store you walk in first,
Icy Family Picks. What is the breakdown of these bunkers
right here in front?
Speaker 1 (13:31):
Yeah?
Speaker 3 (13:31):
Absolutely so. The perception that people have a Wildfork is
that we carry just premium meats and that we're expensive,
and so we're trying to sort of debunk that myth.
And so when you walk in the first thing, you're
going to be hit with is chicken, because we do
carry different programs of chicken, very affordable chicken as well,
So we want our customers to know that, hey, your
everyday protein, your chicken, your ground beef, we carry that too,
(13:53):
and we carry a huge variety of that. So when
you walk in, you're most likely going to be hit
with chicken and ground beef, which fun fact, represents fifty
percent of protein consumed in the US chicken, breast and
ground beef. So absolutely we want to make sure that
people know we carry that. But then as you start
walking into the store, you're going to be hit with
some of the treasure Hunt items like seafood, argentine shrimp,
(14:15):
the exotic section that we spoke about, and then the
last thing is typically beef. Just because that's something that's
widely consumed, we don't think it has to be at
the very front of the stores. So people typically will
end with a selection of beef products that we carry.
And then what's fun about our stores people don't realize
is but we carry a huge selection of everything else
you need to complete a meal, So fruits, vegetables, desserts, appetizers, breads,
(14:40):
all frozen, but all really high quality, so you can
buy your protein and everything else you need to complete
a meal here the.
Speaker 2 (14:49):
Quick meals up along the side. I almost said restaurant.
That's what it's so funny, because I'm eating food here today.
Speaker 1 (14:59):
Come on out the way.
Speaker 2 (15:00):
We're out here in Wildfork at Wildfork Foods in Valencia
on Magic Mountain Parkway. We're broadcasting live today and we're
giving away stuff and there's also samples being grilled outside.
What about the quick meals? What defines a quick meal?
Speaker 3 (15:16):
So something simple, delicious and healthy that you can heat
up and eat at home if you don't fancy turning
on the grill and firing up pekanya steak. Sometimes the
perception of our ready meal is highly processed, and so
what you're going to find here are really clean ingredients
that we use to develop our ready meals. So no
(15:38):
artificial flavors, no artificial ingredients, no phosphates, no MSG, just
clean ingredients that help you feel like you're having a
home cooked meal.
Speaker 2 (15:47):
And you were saying, how the perception is you guys
sell expensive meat and things like that, and you can
find every level for you. I think the prices are spectacular. Personally,
I think that you offer things that you can't get
other places, especially for these prices. But people forget about
those quick meals or appetizers.
Speaker 1 (16:06):
Talk about some of the appetizers.
Speaker 3 (16:08):
Yeah, we have a lot of different appetizers. You know,
We've got Asian inspired appetizers. We've got everything, uh, sausages
and blankets, fried shrimp, coconut shrimp, meatballs, potstickers. It's really
uh and some you know. One of my favorite appetizers
is actually a lobster grilled cheese that we carry four
(16:31):
in a pack and it eats absolutely amazing.
Speaker 1 (16:34):
Wow that sounds perfect. Wow, that was great. I appreciate
you taking time to hang out with us.
Speaker 3 (16:40):
That was pat us uh Tolsiani to.
Speaker 2 (16:48):
Come on now it's missing, it's missing.
Speaker 3 (16:51):
Missing an eye? Yeah, come on, Kayla. We'll forgive Kayla today.
She had good things to say.
Speaker 1 (16:57):
Are garlic breads.
Speaker 2 (16:58):
But there's but you get no more a real pleasure
to see you.
Speaker 1 (17:03):
Thank you very much. Likewise, you're doing a great job.
Speaker 2 (17:05):
The stores are always beautiful, clean, easily laid out to
find what I need.
Speaker 3 (17:11):
So we appreciate you being an avid supporter as well.
Speaker 1 (17:13):
Thank God. If you make this food, I'm in all right.
Stick around.
Speaker 2 (17:16):
We've got more to come here at Wild Fork in Valencia,
Wild Fork Foods. If you're in the area, come by
say hello. I'm very very honored that you folks came
out today, and I hope you're getting all that there
is to offer, including the samples out here and the giveaways.
So make sure you get tickets from promotions for the giveaways.
Got a grill, We're giving away tickets to Magic Mountain Dodgers,
(17:39):
all kinds of stuff, So go nowhere.
Speaker 1 (17:42):
All right, let's get the latest. Oh thank you, God
bless you.
Speaker 2 (17:45):
Look at you starting starting the wave all by yourself, ma'am.
We'll be back with more, So go nowhere.
Speaker 4 (17:51):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (17:57):
KFI AM six forty live everywhere the iHeartRadio out. It's
the Fork Report. I'm Neil Savedra. Thanks for those of
you who have come out. We're at Wildfork here in Valencia,
Wildfork Foods. If you haven't checked it out before, man
do they do it right here and they're celebrating their
one year anniversary and so much going on, including giveaways.
(18:19):
We're doing giveaways throughout the day. I'll be here until
five o'clock and there is a line outside for those
that are getting wonderful.
Speaker 1 (18:27):
Gosh, they're getting all kinds.
Speaker 2 (18:29):
Of great meats being grilled out there.
Speaker 1 (18:31):
I saw that good stuff.
Speaker 2 (18:32):
Oh my gosh. That's the voice of Peter Gruson. He
So you are all leaders, senior sales leader of the
Encino location.
Speaker 1 (18:42):
Yeah.
Speaker 5 (18:42):
So, you know, it's kind of just a way of
looking at things a little differently managers. You know, we
try to be leaders and try to change the way
that the perspective of what's going on in our work
in our environment.
Speaker 2 (18:52):
Well, I appreciate you having me out here. You know,
I was born in Encino and that my home court Yessino.
So yeah, so that's a special place to me as well.
So what's with the growth. I mean, we're celebrating the
one year anniversary here in Valencia, but you guys are
are popping up all over the place.
Speaker 1 (19:13):
Yeah.
Speaker 5 (19:13):
So we opened five stores in California last year. I
was lucky enough to run around and open all five
of them, including my own in December.
Speaker 1 (19:20):
That was kind of delayed. I opened this store.
Speaker 5 (19:22):
So great to be back here a year later and
celebrate with the community and the team and nice to
have the same people working here and.
Speaker 1 (19:30):
Just part of our whole process.
Speaker 5 (19:31):
So, you know, we're looking to grow a lot next
year and open a lot more stores. We just opened
in Arizona a few weeks ago, and we're getting ready
to open in Pacific Beach. That one's running a little
behind right now, but we're getting ready. That'll be number
twelve in California.
Speaker 1 (19:44):
Wow.
Speaker 2 (19:45):
So I've been to many different locations. I've interacted and
not you know, it's not like I walk in and
your crew knows me. I walk in just like anybody
else and have connected with many of your crew.
Speaker 1 (19:58):
They have that vibe of.
Speaker 2 (20:01):
Wanting to be here and that they're not afraid of
my question.
Speaker 1 (20:05):
You know, that's kind of how do you do that?
That's really I mean, it's just trying to instill that the.
Speaker 5 (20:10):
You know, the engagement of the team with the people
and kind of get you know, my perspective on it.
Speaker 1 (20:15):
When I look at it, it's, you know, we're trying.
Speaker 5 (20:16):
To get into people's kitchens, right, trying to get into
your living room, right. So it's you know, it's a
personal experience and and and you know, a friendly bird butcher,
personal chef kind of a deal. You know, a lot
of shopping experiences at stores these days is pretty.
Speaker 1 (20:30):
You know, neutral, and you don't really get a lot
of interaction.
Speaker 5 (20:33):
Sure, you know, we really want to interact with people
and talk about our products and talk about you know,
you know, our motto nourishing better lives and really.
Speaker 1 (20:39):
Getting into people's homes.
Speaker 5 (20:40):
So it's nice to talk to people about our products,
introduce people to new products. A lot of people have
questions about cooking techniques and how to do that, so
you know, it's really great to build relationships with people
in the community and in the stores too, you know,
and then have them come back and say, oh, you know,
I followed your recipe or I followed your you know,
the instructions you gave me on how to cook this product.
Speaker 1 (21:00):
And my family loved it. And so it's you know,
it's super rewarding.
Speaker 5 (21:03):
And to share that with the team and kind of
get them engaged with that to really you know, enjoy their.
Speaker 1 (21:08):
Work and not have it be so robotic.
Speaker 2 (21:10):
You know, we're I've been doing what I do for
a long time, been a KF, I you know, since
I was an intern and I've always thought that same way,
you're you're entering their home in some way or their
life in some way, and that's that's a big deal.
Speaker 1 (21:26):
You know.
Speaker 5 (21:26):
I was in the restaurant business for forty years, so
you know, it's you know, providing an experience for someone
is the thing. But you know, when you get into
a retail environment, grocery store environment, providing that kind of
experience for someone's a rare, rare kind of thing that
you don't find a lot of places. And it's just
it is really super rewarding to to to make these
relationships with people, talk to them about food. You know,
food's really a personal thing for a lot of people.
(21:48):
And I think, you know, having them come back and
just you know, fostering those that experience for people is
just really rewarding and a lot of fun.
Speaker 1 (21:56):
Yeah, and it is. Now it's different.
Speaker 2 (21:59):
I've been in a lot of different grocery stores, a
lot of different uh, you know, vendors and suppliers. Do
people come in here and know what they're doing or
do they kind of are they intimidating when they first
walk into a whole foods?
Speaker 5 (22:13):
A lot of you know, a lot a lot of
intimidation when they come in here. You know a lot
of people come in and looking for the stakes and stuff.
But when you you know, you've got over eight hundred products,
We've cut some meat. You know, one of my personal
favorites is the hanger steak. It's not something you can
find anywhere else. You're not going to see it in
a lot of stores. You don't see the prime and
you don't see seventeen different cuts a rabbi. There's just
a lot of things you're not going to see going
(22:33):
into a regular grocery store. So people can tend to get,
you know, super intimidated.
Speaker 1 (22:37):
When they start looking around.
Speaker 5 (22:38):
And and I think that's where the you know, the
experiencing the engagement of the team talking to them and
you know, hey, do you have any questions?
Speaker 1 (22:44):
Can I show you something? Can I show you this?
Speaker 5 (22:46):
And having that knowledge to talk to people about how
to cook it and and you know, kind of make
them not feel so intimidated and really introduce them to
new things and help people expand their horizons when it
comes to food.
Speaker 2 (22:57):
Yeah, and I think that's that's something they that again,
as I've said before, come here for you know what.
You know, you like, but also look for something that
you want to experiment with or you're curious about it.
Speaker 5 (23:09):
You know, people go to a traditional grocery store and
they go in there and they buy two pounds of
ground beef and they buy the New York stick that
they've bought for years in the same grocery store, and
then to come in here and see the different weight.
I can get a New York with a bone in,
or I can get a ribby tomahawk, or you know,
just the different things that people don't see in their
everyday life and they don't break out. Having that all
here in one store for them to look at and
(23:29):
really explore is a lot of fun.
Speaker 2 (23:31):
And as far as different kinds or cuts of chicken
or things like that, you can buy a whole chicken
here too.
Speaker 5 (23:39):
Yeah, so we have whole chickens, different all different kinds
of different kind of cuts, bone less, bone in, that
kind of thing. There's definitely you know, if some non
traditional stuff and I think you know the way our
product's being frozen.
Speaker 1 (23:52):
You know, you can buy the bag of chicken. You
can open it up, you can take out.
Speaker 5 (23:55):
One or two chicken breast, put the rest, keep it
in the freezer for later so you don't have to,
you know, thow out everything.
Speaker 1 (23:59):
Cooked at the same time.
Speaker 5 (24:01):
Just really helps people explore that, you know, no antibiotics,
no hormones, aren't and you know, all our chicken products
and Mary's chicken, which is a really great product, vegetarian fed,
non GMO, that kind of stuff, just some really cool stuff.
And in the way it's packages really opens people's eyes.
Speaker 2 (24:16):
You know what, hold that thought. When we come back,
I want you to talk about that, Peter. We should
talk about the way it's packaged, the freezing part of it,
why people may look at that and go frozen. Wait, wait,
and let's help them understand what sets Wildford Food's apart.
Speaker 1 (24:31):
There.
Speaker 2 (24:31):
Okay, when we come back, we'll talk more with Peter.
So go nowhere.
Speaker 4 (24:35):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (24:41):
KFI and HEM six forty live everywhere on the iHeartRadio app.
Hey everybody, it's The four Report, all Things Food, Beverage
and beyond.
Speaker 1 (24:50):
I am your Well Fed host, Neil Savadra. How do
you do if you're new?
Speaker 2 (24:53):
Oh well, thank you dear. If you're new to The
Fork Report, We just celebrate food.
Speaker 1 (24:57):
That's what we do.
Speaker 2 (24:58):
We celebrate food every single Saturday from two to five
and the people that make it, the culture behind it.
And today we are celebrating great proteins, great food all
here at Wild Fork Foods in Valencia on Magic Mountain Parkway.
They're celebrating their one year anniversary and we're selling celebrating
grilling season. We've got the grills heated up outside. Dom
(25:21):
is busting his hump out there making sure you're taking
care of with free samples so you can understand some
of the things they can't they have here, like the Pekanha,
which is just I said this.
Speaker 1 (25:32):
Earlier, zero hyperbole.
Speaker 2 (25:36):
That is one of the best steaks I've ever had,
and right here today.
Speaker 1 (25:41):
Absolutely fabulous.
Speaker 2 (25:42):
I'm a big, a big fan of different cuts, but
you know, the Rabbi has always been a great standard
of mine, but this blew.
Speaker 1 (25:53):
It away, just spectacular.
Speaker 2 (25:55):
So we're talking with Peter Grusoen, senior sales leader of
the Encino location out here today. You have opened what
five locations or so you know, most recent ones.
Speaker 1 (26:06):
Five locations in the last year.
Speaker 5 (26:08):
Last year we haven't and then we're haven't opened we're
opening another one Pacific Beach this year. Then next year
We're we're gonna open some more but I'm not sure
the locations of those yet, but.
Speaker 1 (26:18):
Yeah, and it's growing fast. So the response has been good.
Speaker 5 (26:21):
Yeah, the response is great. Sixty stores nationwide. Now, you know, business, Well,
I'm in the en sen A location. We're just doing great.
They're doing fantastic here in Valency. And it's about, you know,
building relationship with the customers, but being being involved with
the community as well, right, and kind of letting people know.
It's just it's like I said before, you know, again,
this is one of the most fun things.
Speaker 1 (26:42):
You can do.
Speaker 5 (26:42):
If you like to cook or you like to get
together and eat food with your friends, this is like
one of the most fun jobs in the world. You're
really in introducing people to new products, introducing people to
things they haven't done before.
Speaker 1 (26:53):
And really again, it's super personal.
Speaker 5 (26:55):
To talk to people about food and get in people's
kitchens and yeah, and you know, some times I feel
like when I hear stories, I'm I'm sitting down with
somebody in there at their kitchen table eating with them.
Even though Yeah, also food is just an amazing, you
know thing that binds people and and being part of
that process for Wildfork a great company to work for
as well, is just really rewarding and a lot of fun.
Speaker 1 (27:16):
Okay, so you're leaving here late.
Speaker 2 (27:19):
You've had a long day, but you've got to make
yourself something when you get home.
Speaker 1 (27:24):
What out of the quick meals do you grab?
Speaker 5 (27:26):
So for me first, the top of the list for
me is the beef short riped braviolis.
Speaker 1 (27:31):
They're amazing.
Speaker 5 (27:32):
So you know, a lot of times you get pasta
that's you know, frozen or premate pasta. It's a little chewy,
it's kind of new tooth thick. This pasta is light
and tender. The revulars are full of feeling, super easy.
You know, I just do a pomeodoor sauce of tomatoes, basil, olive, oil,
garlic on those short braviolis.
Speaker 1 (27:49):
They cook for about seven minutes. It's perfect.
Speaker 5 (27:52):
The boxes perfect for me and my wife to split.
And the raviolas are good size. A little bit of
sauce on there, really quick, easy, great meal.
Speaker 1 (28:00):
Boil a little water, and an eight minutes you're having dinner.
So Peter, you did not bat an eye. That's great.
Speaker 2 (28:05):
Sulf you knew exactly what you were doing here, like
I know exactly, Neil, thank you.
Speaker 5 (28:10):
For asking if you're asking me about one of those.
Speaker 1 (28:12):
Those are amazing, Yeah, for sure.
Speaker 2 (28:14):
Okay, So the experience here and the fact that there's
a dual experience online as well, because you can experience
things online as well for those that might not be
in an area. I'm closer to downtown and I don't
think we have one that close yet.
Speaker 5 (28:30):
So Venice I think would be the closest, but in
that in that neighborhood.
Speaker 1 (28:35):
And and you know, so we do the roady things.
Speaker 5 (28:38):
So if you order from us within sixty miles of
a store, you can still get delivered from from a
localtion is.
Speaker 1 (28:42):
Great, and yeah, I've done that.
Speaker 5 (28:43):
And the eight mile thing, if you're within eight miles
of a store, you can order and get you know,
two hours same day guarantee delivery too as well, which
is fantastic.
Speaker 2 (28:50):
Yeah, so that whole experience. Now, you guys have special
bags and stuff that people leave with that that help
keep the chill on.
Speaker 5 (29:00):
So for the local deliveries, yeah, we have an insulated
bag a mile aar insulated bag that the food's wrapped in,
so it's you know, it stays frozen in the store.
Tell the delivery driver come gets, it's gonna still be
frozen when you get home. With the longer deliveries, if
you get into the longer ones where you're a little
further from the store, we do pack you know, freezer bags,
frozen bags in there to keep it, to keep it,
you know, frozen longer.
Speaker 1 (29:19):
But yeah, we do pack it really well.
Speaker 2 (29:21):
What about if somebody's having you know, friends over it's summertime.
Maybe they're grilling, but maybe they're doing some stuff in
the oven as well and preparing. Are there things that
come in larger quantities or that you can easily batch
up that would work for a party?
Speaker 5 (29:37):
You know, I think the chicken, the shrimp there. You know,
the shrimp come in one pound bags. They're fantastic, but
also the chicken as well. You were talking about chicken
tenders earlier, so amazing. We got a five pound bag
of chicken tenders. You can open the bag.
Speaker 1 (29:48):
And take out four for your meal, cook them for salads, whatever.
Speaker 2 (29:51):
It's hard when people think chicken is all the chicken breast, right,
It's not. There's so much more the tenders underneath the
breast are fantastic, all these cuts.
Speaker 1 (29:58):
My wife's always been a huge fan of the tenders.
And I think if you know, if you're just cooking.
Speaker 5 (30:02):
A few tenders for your salad or for whatever you
want to do, you know, the bag's re sealable.
Speaker 1 (30:06):
You don't have to thaw them all out. You can
thought what you want, shrimp, same thing.
Speaker 5 (30:09):
But you know, if you're trying to batch up with
some of that stuff, you know, certainly we have some
great seasoned chicken. We have seasoned We have chicken cubes,
chicken thigh cubes frozen in a bag where you can
take out what you want to cook. We have ground
beef comes in a two and a half pound bag
where it's pellets basically, and you can scoop out what
you need as opposed to having to cook the whole thing.
Speaker 1 (30:27):
Everything thaws out kind of nice.
Speaker 2 (30:29):
So if you're doing like a sauce or something, then
you want to throw some of that in there, you
don't have to.
Speaker 1 (30:35):
You don't have to thought out.
Speaker 5 (30:36):
They just take out the scoop, throw it and they
cook it from frozen and you're and you're ready to go.
So yeah, really cool, love it and that you know
art for sauces. Yeah, that our ground beef, you know,
one pound bricks. I personally, you know, use it at
home all the time. Take it out of the freezer,
throat in a bowl in the in the sink of
cold water. In an hour and ten minutes I'm cooking.
Speaker 1 (30:53):
So it's a a You have an eighty twenty here
as eighty twenty.
Speaker 5 (30:56):
We got a seventy three twenty seven, We got ninety ten.
We have you know, a huge variety of.
Speaker 1 (31:02):
Different grinds for sure. Yeah.
Speaker 2 (31:03):
So what that means is you're lean to fat. And
I've told people that, you know, come up to me.
One of the things I get asked all the time, Peter,
is you know, how come my you know hamburgers are
dry or whatever. And I said, like, more than likely
you're not pulling an eighty twenty blend because you need
that twenty percent fat.
Speaker 5 (31:23):
Right absolutely, And we have a seventy three twenty seven
That is amazing for burgers are so juicy.
Speaker 2 (31:29):
We have been a ten pack and that's usually restaurant
the quality there when you're cutting, when you've got that
kind of fat and there, that's usually when you bite
into a burger somewhere and you go, what is with this?
Speaker 1 (31:39):
And how come it's so good? Right?
Speaker 5 (31:41):
So when we have the same ones and a ten
pack for ten dollars, so it's a dollar a paddy,
you can open the thing.
Speaker 1 (31:46):
You cook them right from frozen. They're amazing.
Speaker 2 (31:48):
Oh my gosh, that sounds fantastic.
Speaker 1 (31:50):
Yeah.
Speaker 2 (31:51):
The biggest I've said this on the show before. The
biggest compliment is from my eight year old boy who says, Dad,
can you make me a juicy cheese And he'll go,
He'll go somewhere and goes, oh, this isn't like Dad's
juicy cheeseburger. So like, I take pride on making sure
and he'll tell me when it's not. They're the most honest,
right this one's a little overdone or something, and that
(32:13):
adults after we've had.
Speaker 1 (32:14):
A few drinks.
Speaker 2 (32:14):
Yeah, exactly, it's like the honesty that they're bored with it.
Speaker 1 (32:19):
We have to remember it, all right.
Speaker 2 (32:20):
Uh. The last thoughts, Peter, and the things that you
want to tell people about Wild Fork Foods that you
think they may not know.
Speaker 5 (32:27):
You know, I think that what they don't you know,
our prices are fantastic. We you know, we are we
certainly make adjustments and and keep up with the market.
And you know, and I think, you know the frozen
thing that really throws people off, you know, And well,
I'll just go with chicken right off the bat. Most
chickens frozen when it gets to a grocery store and
it's thought out and put on the shelf.
Speaker 1 (32:47):
And it's just all shrimp. It's the same thing. Like
a lot of that stuff's frozen when you go to
the store.
Speaker 5 (32:53):
So when you go to the you go to the
butcher department and you're sitting there and then you look
at the stuff and it's all packed on ice for you,
and all it was frozen before got there. So, you know,
I think embracing the frozen part and understanding, you know,
talk to our people. There's really easy, fast ways to
thaw things out and make it simple for you.
Speaker 1 (33:08):
And the tech has changed.
Speaker 2 (33:09):
And it sounds stupid about freezing, but they're able to
freeze faster and better before, which is which keeps the
you know, the natural crystal moisture and all that. But
but they when water freezes, it becomes sharp and that
cares at the meat. When you freeze it fast properly
(33:30):
in the proper packaging. Yeah, it's gonna stay good forever
in your freezer.
Speaker 1 (33:35):
Absolutely yeah.
Speaker 5 (33:36):
You know the stuff I've had, I bought off and
let it sit in my freezer for six eight months
and it's just as frest as it ever was before.
Speaker 1 (33:43):
So absolutely yeah. I mean I think to embrace it.
Speaker 5 (33:45):
Come in, look around, talk to our people, and you know,
just enjoy food in a different way.
Speaker 1 (33:52):
Well, what a pleasure to talk to you, Peter. Thank you, Petermerson.
Speaker 2 (33:55):
You can find him not only Roman around when they're
opening stores, but at the Ensino story. Well, or go
in and say hi to Peter when you're there and
check out your Wild Fork Foods market wherever you might be,
and they have one.
Speaker 1 (34:08):
But what a pleasure. Thanks, that's great, Thanks.
Speaker 2 (34:10):
You all righty, we'll be back with more as we
are celebrating not only you know, grilling for summer, but
Wild Fork Foods here in Valencia on Magic Mountain Parkway.
Speaker 1 (34:20):
It's their one year anniversary.
Speaker 2 (34:21):
And so many people, some that are less attractive than others, sir,
but I'm kidding. He the friend, He the friend. I
can tease him, but come on out say hello. They're
also grilling some samples outside, we're giving away stuff on
the inside. Come by say hello. I would love to
shake your hand. You've been listening to The Fork Report.
(34:43):
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 Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app. KFI AM six forty
Live everywhere on the iHeartRadio app. Hey everybody, it's the
four Report, all Things Food, beverage and beyond. I am
your friendly neighborhood Fork reporter Neil Savader. Thanks for hanging
out today. But a special day. We're out here at
(00:22):
Wildforkfoods in Valencia. We are on Magic Mountain Parkway. Come out,
say hello. I would love to shake your hand. We're
celebrating the one year anniversary of Wild Fork Foods here
in Valencia. If you're not familiar with them and you
haven't had a chance to check them out, go to
Wildforkfoods dot com Wildforkfoods dot com see the food that
(00:43):
I'm talking about, and if you're nearby, come on out
because there has been a ongoing line growing and shortening
and growing and shortening outside where they're enjoying the food
that they are grilling up here today, So come try samples.
We're giving away stuff. As a matter of fact, you
(01:04):
can celebrate thirty years of splashing fun at Hurricane Hurricane
Harbor just right to the back of me. Here open daily.
You got thrilling slides epic waves. You can cool off
to your favorite slides unwined on the relaxing What are
you looking for?
Speaker 1 (01:19):
River cruise experience.
Speaker 2 (01:21):
Hurricane Harbor LA's thirtieth anniversary all season long and you
can get the most out of this thrilling deal on
tickets and passes when you visit six flags dot com
slash Hurricane Harbor La. That's six flags dot com slash
Hurricane Harbor La. We're giving away tickets today, so you
(01:42):
can come on down for that. Seriously, Kayla.
Speaker 1 (01:47):
Is like feeding a lion.
Speaker 2 (01:50):
I wouldn't have put my fingers as And what is this?
Speaker 3 (01:56):
This is USDA prime beef. Oh yes, that has been
grilled with our black steak salt. Pekanya is a very
well known Brazilian inspired piece of meat. It comes from
the surloin of the cattle and it just delivers a
great eating experience. We've been trying to fill that bunker
NonStop because we've just been selling it like hotcakes. But
(02:19):
that's what you're eating today.
Speaker 2 (02:20):
Everybody always mentions that when you mentioned weild fork food,
so like, oh yeah, and so the voice you're hearing there,
and I want to make sure I pronounce it even
though we have met. Is it pat us correct?
Speaker 1 (02:30):
Patas?
Speaker 2 (02:32):
And you are a regional manager here or you oversee?
Speaker 3 (02:37):
Yes, I am the regional leader for our operations here
in Califoria.
Speaker 2 (02:41):
I like that it's better than manager because now it
sounds like you oversee. Do they carry you out on
their shoulders and stuff?
Speaker 3 (02:48):
You know, I'd like to give the team the credit.
I think they do a lot of the heavy lifting
over here. We have a fabulous team of close to
one hundred people that are working hard every day to
try and deliver great eating experiences for our wives.
Speaker 2 (03:01):
They're not managed, they're lead and that's the key. That's
the difference there. They're not managed, they're lead.
Speaker 1 (03:08):
Well, I appreciate that kind of word.
Speaker 2 (03:10):
No, we had a nice conversation last time we were
out in Orange County last year and as we were
doing Thanksgrilling, Thanksgrilling, which we will be doing again this year.
Be listening for those dates as well. But today is
a wonderful day. It's a one year anniversary of this location.
And tell people about this location. Are there certain foods
(03:32):
that you find here not at others are there, is
it different at each location or what can they expect
when they come out.
Speaker 1 (03:38):
Here to Valencia.
Speaker 3 (03:38):
Yeah, you know, as you mentioned, we are celebrating our
one year anniversary in Wildfork Valencia, and we are really
excited and really proud of the team here. I think
they're doing a phenomenal job. And in terms of the variety,
I think that we carry a very consistent assortment of
products across all of our stores. Sure, so what you
find here in Valencia is no different and what you
(04:00):
find in Wildfork Casino than what you find in wild
Fork Thousand Oaks across our eleven locations, and our customers
appreciate that because it just offers them that consistency that
no matter where they go, they're going to find the
same products that they find anywhere else. What we stand
out for is as you have right in front of
you the Pecanya. You know, we carry over two hundred
(04:21):
different cuts of beef, So just a variety in product
that you find here is really what stands out. And
a lot of people like checking out our Exotics bunker.
We carry Ostrich alligator, venison, elk bison frog legs, so
definitely check that bunker out because it definitely inspires people
to try a different type of protein.
Speaker 1 (04:41):
Oh yeah, hop on those frog legs. See what I
did there? Killer? I love that you call it bunker.
Why do you call it bunker?
Speaker 3 (04:50):
You know, in retail, we either we use two terms,
either their coffins or bunkers, and we said we don't
like the word coffins, so we're going to stick with
bunkers instead. So why you see their product merchandise we
called we like to call them bunkers.
Speaker 2 (05:02):
Well, I'm sure the animals that are in there were
call them coffins. But that's okay, that's that's them. Okay,
we're serving the living people out here.
Speaker 1 (05:11):
What's your go to like.
Speaker 2 (05:12):
When you grab something, uh, you're leaving and you want
to cook something at home? Is there something that you
take that you go this is special to me?
Speaker 3 (05:21):
Yeah, you know, the pekanya is definitely something that that
I grab every single time. In fact, I'd love for
you to try the pecanya that we're cooking out today.
Speaker 1 (05:33):
You have like a long poem or something you want
to talk about, Well, I try this there there, I
will do the best of times. It was the worst
of times. Go ahead, I will do my best.
Speaker 3 (05:46):
So definitely the prime Pekanya, the Pecania line in general
is something that stands out at Wildfork, and it's definitely
something that I take out. I know, right, isn't it awesome?
And yes, he's showing it. The gentleman there is showing
us the black steaks. So that's what we use on
the Pecanya.
Speaker 2 (06:04):
This is no joke, and we are partners, good partners
with the folks at Wild Fork, But nobody, nobody will
ever pay me to say anything about them that I
don't believe.
Speaker 1 (06:14):
You can't.
Speaker 2 (06:14):
It's impossible. I get to turn down whatever I want.
I never have to say anything I don't want. I
guarantee you that that is one of the best steaks
I've ever had, period, and I've had a lot.
Speaker 1 (06:24):
Of steaks, well, I appreciate.
Speaker 2 (06:25):
That is absolutely phenomenal. It's cooked perfectly, seasoned perfectly. That
is absolutely spectacular.
Speaker 3 (06:35):
I think I think we got to give credit to
our chef out there at an amazing job. And you
know what's the best part about this piece of meat
is you're paying nine dollars a pound for it, which
is cheaper than a ribbi.
Speaker 2 (06:47):
Oh my god, Holy smokes, did you hear that cheaper
than rabbi, which is one of my favorite cuts. But
I will tell you that is better than a rabbi.
Speaker 1 (06:56):
Absolutely.
Speaker 3 (06:57):
Yeah.
Speaker 2 (06:58):
I have had three of the worst rabbi. I'm not
gonna name any place, but I've had three of the
worst ribbis I've had in probably the last six months
of my life. And it's almost turned me off of
ribbis because I'm so I'm like, I'm not gonna eat
them unless I cook them myself, because I was so disappointed.
Speaker 3 (07:17):
You know, it's funny you say that because I started
off my career at wild Fork eating a lot of rabbis,
and now I barely touch the rabbis.
Speaker 2 (07:24):
Yeah, and they're they're fantastic, and the tomahawk and all
those you know, of course I have them. I have,
just so you folks know, in uh, in my freezer
right now, I have wild Fork cuts. I don't know
of any time when I don't have something from Wildfork
and my freezer. Another thing is because of the easy
(07:47):
service at Wildforkfoods dot Com and being able to order
it is a fantastic thank you to somebody, our good
friend Dean Sharp, the house whisper heard tomorrow more after
the Jesus Show and heard this morning he did he,
you know, gave me some advice on something, and I
felt bad because he's you know, he gives People think
(08:08):
advice is free, but it's not. You know, Dean has
spent his entire life learning what he knows. So just
as to thank to you, I sent him some wild
fork cuts and out there in thousand Oaks, and he.
Speaker 1 (08:22):
Was so appreciative because he loves to cook.
Speaker 2 (08:24):
He probably cooks more than I do, and I quite
honestly probably have a hammer.
Speaker 1 (08:28):
In my hand more than he does.
Speaker 2 (08:29):
But it's one of those things that it's a great gift,
and because there's something.
Speaker 1 (08:37):
Nurturing about food. You know.
Speaker 2 (08:40):
I heard a guy in front of church one day
years ago. One of those guys would just spew's wisdom
every time he opens his mouth, and he said, don't wait,
don't hang out, or don't go out with somebody wants
to buy you a drink, go out with someone wants
to buy you a meal. Yeah, because that's somebody that
doesn't have an agenda.
Speaker 1 (08:59):
And I always thought that, good. Can you stick around?
Speaker 3 (09:01):
Absolutely?
Speaker 2 (09:02):
Okay, stick around. We'll talk more with Padras here. He
is the regional leader, and I expect you to treat
him as such when you come out at Wild Fork
Foods here at Valencia, to stick around more to come,
we'll find out more what makes it special here? So
go nowhere on their one year anniversary.
Speaker 4 (09:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:29):
KFI AM six forty live everywhere on the iHeartRadio app.
Hey everybody, it's the Fork Report, all things Food, beverage
and beyond. I am your well fed host, Neil Savedra.
Speaker 1 (09:38):
How do you do?
Speaker 2 (09:40):
We're out here in Valencia, Wild Fork Foods, Valencia on
Magic Mountain Parkway. What a great turnout. Thank you so much.
Speaker 1 (09:47):
I'm honored.
Speaker 2 (09:48):
I just shook the hand of a lovely, lovely woman
who came from Santa Barbara.
Speaker 1 (09:53):
So all those people.
Speaker 2 (09:54):
I came from Miracle Mile, Santa Barbara, she came from
Santa Barbara.
Speaker 1 (10:03):
Look at that.
Speaker 2 (10:03):
I gave her a T shirt and a cutting board.
Santa Barbara, God bless you. I told her I wasn't
sure I'd go to Santa Barbara for her, and she
leaned in.
Speaker 1 (10:12):
She goes, yeah, but there's food here, and I go.
You know what, that's a FOURK report listener and I
appreciate that. All right.
Speaker 2 (10:19):
So we're here with Patas, who is the leader.
Speaker 1 (10:24):
He is the regional leader.
Speaker 2 (10:27):
And I remember last time, I mean, you're in your dress,
your uniform tow but you were in a suit or something.
Last time when I met you, you were dressed up.
Speaker 3 (10:38):
I think I think we were wearing a different attarre
at that time.
Speaker 2 (10:42):
I don't know, but it wasn't that you looked very
I could tell.
Speaker 1 (10:46):
You were important. Let's say it that way.
Speaker 2 (10:49):
Nicely kept beard, everything nicely quaffed, You're ready to go.
That's why you're the leader. And I wanted to talk
more about talk about the overall out Fork experience and
the food and what's the best way for someone who's
never been in one to experience here in a store
(11:11):
as we celebrate the one year out here in Valencia.
But and then what's the best way to experience online?
Speaker 3 (11:19):
Absolutely, I think that's a great question.
Speaker 1 (11:21):
You know.
Speaker 3 (11:21):
I think one of the things that really stands out
about Wildfork is our prices, which means that you don't
have to break an arm in our leg to shop
at a Wildfork store. And I think The best way
to experience our stores is number one, to talk to
one of our four ky's here at the store. They
are very very knowledgeable about all the products that we carry.
In fact, they go through an extensive onboarding that includes
(11:44):
culinary training so that they're well versed in product and
just have a chat with them about their favorite products.
Shop around the store and really experiment products that you
think you would like to try you haven't tried before.
It doesn't hurt you get to try something new, and
I would suggest the same online. I think the main
difference online is you have access to a lot more recipes,
(12:06):
especially our wild Fork app, and so when you download
the app, you can just search for recipes and you
can search for a recipe for almost any single product
that we carry over here. Sometimes the recipes sort of
inspire you to buy a product that maybe you haven't tried.
Speaker 2 (12:20):
Yeah, and you just said something. I think I was
talking to somebody off the air as well. One of
the things that I love is, oh, maybe I said
during the spot. One of the things I love is
get something that you're familiar with that you love. That's great,
but also because the prices are so wonderful, you can say, Okay,
I'm gonna try alligator too, or try something that you
maybe wouldn't or didn't know much about, and look up
(12:43):
a recipe be inspired by that. Absolutely absolutely, So you
guys call the people that work here for Ky's, and
we call listeners of the show forkers. In a Gangland
style fight, maybe in an alley, who do you think
would win.
Speaker 1 (12:57):
A fork e or a forker? I don't know, O'Neil.
Speaker 3 (13:00):
You all have a lot more time here in California
than we do, so.
Speaker 2 (13:05):
We don't need to have that out right now. I'm
just saying I'd be curious.
Speaker 1 (13:09):
If it was a barbecue showdown. I think we could
give you your money, Neil.
Speaker 2 (13:14):
Okay, I was thinking more, you know, knives and fists, but.
Speaker 1 (13:17):
That's okay, I'm weird that way.
Speaker 2 (13:20):
Each what's the layout of the store you walk in first,
Icy Family Picks. What is the breakdown of these bunkers
right here in front?
Speaker 1 (13:31):
Yeah?
Speaker 3 (13:31):
Absolutely so. The perception that people have a Wildfork is
that we carry just premium meats and that we're expensive,
and so we're trying to sort of debunk that myth.
And so when you walk in the first thing, you're
going to be hit with is chicken, because we do
carry different programs of chicken, very affordable chicken as well,
So we want our customers to know that, hey, your
everyday protein, your chicken, your ground beef, we carry that too,
(13:53):
and we carry a huge variety of that. So when
you walk in, you're most likely going to be hit
with chicken and ground beef, which fun fact, represents fifty
percent of protein consumed in the US chicken, breast and
ground beef. So absolutely we want to make sure that
people know we carry that. But then as you start
walking into the store, you're going to be hit with
some of the treasure Hunt items like seafood, argentine shrimp,
(14:15):
the exotic section that we spoke about, and then the
last thing is typically beef. Just because that's something that's
widely consumed, we don't think it has to be at
the very front of the stores. So people typically will
end with a selection of beef products that we carry.
And then what's fun about our stores people don't realize
is but we carry a huge selection of everything else
you need to complete a meal, So fruits, vegetables, desserts, appetizers, breads,
(14:40):
all frozen, but all really high quality, so you can
buy your protein and everything else you need to complete
a meal here the.
Speaker 2 (14:49):
Quick meals up along the side. I almost said restaurant.
That's what it's so funny, because I'm eating food here today.
Speaker 1 (14:59):
Come on out the way.
Speaker 2 (15:00):
We're out here in Wildfork at Wildfork Foods in Valencia
on Magic Mountain Parkway. We're broadcasting live today and we're
giving away stuff and there's also samples being grilled outside.
What about the quick meals? What defines a quick meal?
Speaker 3 (15:16):
So something simple, delicious and healthy that you can heat
up and eat at home if you don't fancy turning
on the grill and firing up pekanya steak. Sometimes the
perception of our ready meal is highly processed, and so
what you're going to find here are really clean ingredients
that we use to develop our ready meals. So no
(15:38):
artificial flavors, no artificial ingredients, no phosphates, no MSG, just
clean ingredients that help you feel like you're having a
home cooked meal.
Speaker 2 (15:47):
And you were saying, how the perception is you guys
sell expensive meat and things like that, and you can
find every level for you. I think the prices are spectacular. Personally,
I think that you offer things that you can't get
other places, especially for these prices. But people forget about
those quick meals or appetizers.
Speaker 1 (16:06):
Talk about some of the appetizers.
Speaker 3 (16:08):
Yeah, we have a lot of different appetizers. You know,
We've got Asian inspired appetizers. We've got everything, uh, sausages
and blankets, fried shrimp, coconut shrimp, meatballs, potstickers. It's really
uh and some you know. One of my favorite appetizers
is actually a lobster grilled cheese that we carry four
(16:31):
in a pack and it eats absolutely amazing.
Speaker 1 (16:34):
Wow that sounds perfect. Wow, that was great. I appreciate
you taking time to hang out with us.
Speaker 3 (16:40):
That was pat us uh Tolsiani to.
Speaker 2 (16:48):
Come on now it's missing, it's missing.
Speaker 3 (16:51):
Missing an eye? Yeah, come on, Kayla. We'll forgive Kayla today.
She had good things to say.
Speaker 1 (16:57):
Are garlic breads.
Speaker 2 (16:58):
But there's but you get no more a real pleasure
to see you.
Speaker 1 (17:03):
Thank you very much. Likewise, you're doing a great job.
Speaker 2 (17:05):
The stores are always beautiful, clean, easily laid out to
find what I need.
Speaker 3 (17:11):
So we appreciate you being an avid supporter as well.
Speaker 1 (17:13):
Thank God. If you make this food, I'm in all right.
Stick around.
Speaker 2 (17:16):
We've got more to come here at Wild Fork in Valencia,
Wild Fork Foods. If you're in the area, come by
say hello. I'm very very honored that you folks came
out today, and I hope you're getting all that there
is to offer, including the samples out here and the giveaways.
So make sure you get tickets from promotions for the giveaways.
Got a grill, We're giving away tickets to Magic Mountain Dodgers,
(17:39):
all kinds of stuff, So go nowhere.
Speaker 1 (17:42):
All right, let's get the latest. Oh thank you, God
bless you.
Speaker 2 (17:45):
Look at you starting starting the wave all by yourself, ma'am.
We'll be back with more, So go nowhere.
Speaker 4 (17:51):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (17:57):
KFI AM six forty live everywhere the iHeartRadio out. It's
the Fork Report. I'm Neil Savedra. Thanks for those of
you who have come out. We're at Wildfork here in Valencia,
Wildfork Foods. If you haven't checked it out before, man
do they do it right here and they're celebrating their
one year anniversary and so much going on, including giveaways.
(18:19):
We're doing giveaways throughout the day. I'll be here until
five o'clock and there is a line outside for those
that are getting wonderful.
Speaker 1 (18:27):
Gosh, they're getting all kinds.
Speaker 2 (18:29):
Of great meats being grilled out there.
Speaker 1 (18:31):
I saw that good stuff.
Speaker 2 (18:32):
Oh my gosh. That's the voice of Peter Gruson. He
So you are all leaders, senior sales leader of the
Encino location.
Speaker 1 (18:42):
Yeah.
Speaker 5 (18:42):
So, you know, it's kind of just a way of
looking at things a little differently managers. You know, we
try to be leaders and try to change the way
that the perspective of what's going on in our work
in our environment.
Speaker 2 (18:52):
Well, I appreciate you having me out here. You know,
I was born in Encino and that my home court Yessino.
So yeah, so that's a special place to me as well.
So what's with the growth. I mean, we're celebrating the
one year anniversary here in Valencia, but you guys are
are popping up all over the place.
Speaker 1 (19:13):
Yeah.
Speaker 5 (19:13):
So we opened five stores in California last year. I
was lucky enough to run around and open all five
of them, including my own in December.
Speaker 1 (19:20):
That was kind of delayed. I opened this store.
Speaker 5 (19:22):
So great to be back here a year later and
celebrate with the community and the team and nice to
have the same people working here and.
Speaker 1 (19:30):
Just part of our whole process.
Speaker 5 (19:31):
So, you know, we're looking to grow a lot next
year and open a lot more stores. We just opened
in Arizona a few weeks ago, and we're getting ready
to open in Pacific Beach. That one's running a little
behind right now, but we're getting ready. That'll be number
twelve in California.
Speaker 1 (19:44):
Wow.
Speaker 2 (19:45):
So I've been to many different locations. I've interacted and
not you know, it's not like I walk in and
your crew knows me. I walk in just like anybody
else and have connected with many of your crew.
Speaker 1 (19:58):
They have that vibe of.
Speaker 2 (20:01):
Wanting to be here and that they're not afraid of
my question.
Speaker 1 (20:05):
You know, that's kind of how do you do that?
That's really I mean, it's just trying to instill that the.
Speaker 5 (20:10):
You know, the engagement of the team with the people
and kind of get you know, my perspective on it.
Speaker 1 (20:15):
When I look at it, it's, you know, we're trying.
Speaker 5 (20:16):
To get into people's kitchens, right, trying to get into
your living room, right. So it's you know, it's a
personal experience and and and you know, a friendly bird butcher,
personal chef kind of a deal. You know, a lot
of shopping experiences at stores these days is pretty.
Speaker 1 (20:30):
You know, neutral, and you don't really get a lot
of interaction.
Speaker 5 (20:33):
Sure, you know, we really want to interact with people
and talk about our products and talk about you know,
you know, our motto nourishing better lives and really.
Speaker 1 (20:39):
Getting into people's homes.
Speaker 5 (20:40):
So it's nice to talk to people about our products,
introduce people to new products. A lot of people have
questions about cooking techniques and how to do that, so
you know, it's really great to build relationships with people
in the community and in the stores too, you know,
and then have them come back and say, oh, you know,
I followed your recipe or I followed your you know,
the instructions you gave me on how to cook this product.
Speaker 1 (21:00):
And my family loved it. And so it's you know,
it's super rewarding.
Speaker 5 (21:03):
And to share that with the team and kind of
get them engaged with that to really you know, enjoy their.
Speaker 1 (21:08):
Work and not have it be so robotic.
Speaker 2 (21:10):
You know, we're I've been doing what I do for
a long time, been a KF, I you know, since
I was an intern and I've always thought that same way,
you're you're entering their home in some way or their
life in some way, and that's that's a big deal.
Speaker 1 (21:26):
You know.
Speaker 5 (21:26):
I was in the restaurant business for forty years, so
you know, it's you know, providing an experience for someone
is the thing. But you know, when you get into
a retail environment, grocery store environment, providing that kind of
experience for someone's a rare, rare kind of thing that
you don't find a lot of places. And it's just
it is really super rewarding to to to make these
relationships with people, talk to them about food. You know,
food's really a personal thing for a lot of people.
(21:48):
And I think, you know, having them come back and
just you know, fostering those that experience for people is
just really rewarding and a lot of fun.
Speaker 1 (21:56):
Yeah, and it is. Now it's different.
Speaker 2 (21:59):
I've been in a lot of different grocery stores, a
lot of different uh, you know, vendors and suppliers. Do
people come in here and know what they're doing or
do they kind of are they intimidating when they first
walk into a whole foods?
Speaker 5 (22:13):
A lot of you know, a lot a lot of
intimidation when they come in here. You know a lot
of people come in and looking for the stakes and stuff.
But when you you know, you've got over eight hundred products,
We've cut some meat. You know, one of my personal
favorites is the hanger steak. It's not something you can
find anywhere else. You're not going to see it in
a lot of stores. You don't see the prime and
you don't see seventeen different cuts a rabbi. There's just
a lot of things you're not going to see going
(22:33):
into a regular grocery store. So people can tend to get,
you know, super intimidated.
Speaker 1 (22:37):
When they start looking around.
Speaker 5 (22:38):
And and I think that's where the you know, the
experiencing the engagement of the team talking to them and
you know, hey, do you have any questions?
Speaker 1 (22:44):
Can I show you something? Can I show you this?
Speaker 5 (22:46):
And having that knowledge to talk to people about how
to cook it and and you know, kind of make
them not feel so intimidated and really introduce them to
new things and help people expand their horizons when it
comes to food.
Speaker 2 (22:57):
Yeah, and I think that's that's something they that again,
as I've said before, come here for you know what.
You know, you like, but also look for something that
you want to experiment with or you're curious about it.
Speaker 5 (23:09):
You know, people go to a traditional grocery store and
they go in there and they buy two pounds of
ground beef and they buy the New York stick that
they've bought for years in the same grocery store, and
then to come in here and see the different weight.
I can get a New York with a bone in,
or I can get a ribby tomahawk, or you know,
just the different things that people don't see in their
everyday life and they don't break out. Having that all
here in one store for them to look at and
(23:29):
really explore is a lot of fun.
Speaker 2 (23:31):
And as far as different kinds or cuts of chicken
or things like that, you can buy a whole chicken
here too.
Speaker 5 (23:39):
Yeah, so we have whole chickens, different all different kinds
of different kind of cuts, bone less, bone in, that
kind of thing. There's definitely you know, if some non
traditional stuff and I think you know the way our
product's being frozen.
Speaker 1 (23:52):
You know, you can buy the bag of chicken. You
can open it up, you can take out.
Speaker 5 (23:55):
One or two chicken breast, put the rest, keep it
in the freezer for later so you don't have to,
you know, thow out everything.
Speaker 1 (23:59):
Cooked at the same time.
Speaker 5 (24:01):
Just really helps people explore that, you know, no antibiotics,
no hormones, aren't and you know, all our chicken products
and Mary's chicken, which is a really great product, vegetarian fed,
non GMO, that kind of stuff, just some really cool stuff.
And in the way it's packages really opens people's eyes.
Speaker 2 (24:16):
You know what, hold that thought. When we come back,
I want you to talk about that, Peter. We should
talk about the way it's packaged, the freezing part of it,
why people may look at that and go frozen. Wait, wait,
and let's help them understand what sets Wildford Food's apart.
Speaker 1 (24:31):
There.
Speaker 2 (24:31):
Okay, when we come back, we'll talk more with Peter.
So go nowhere.
Speaker 4 (24:35):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (24:41):
KFI and HEM six forty live everywhere on the iHeartRadio app.
Hey everybody, it's The four Report, all Things Food, Beverage
and beyond.
Speaker 1 (24:50):
I am your Well Fed host, Neil Savadra. How do
you do if you're new?
Speaker 2 (24:53):
Oh well, thank you dear. If you're new to The
Fork Report, We just celebrate food.
Speaker 1 (24:57):
That's what we do.
Speaker 2 (24:58):
We celebrate food every single Saturday from two to five
and the people that make it, the culture behind it.
And today we are celebrating great proteins, great food all
here at Wild Fork Foods in Valencia on Magic Mountain Parkway.
They're celebrating their one year anniversary and we're selling celebrating
grilling season. We've got the grills heated up outside. Dom
(25:21):
is busting his hump out there making sure you're taking
care of with free samples so you can understand some
of the things they can't they have here, like the Pekanha,
which is just I said this.
Speaker 1 (25:32):
Earlier, zero hyperbole.
Speaker 2 (25:36):
That is one of the best steaks I've ever had,
and right here today.
Speaker 1 (25:41):
Absolutely fabulous.
Speaker 2 (25:42):
I'm a big, a big fan of different cuts, but
you know, the Rabbi has always been a great standard
of mine, but this blew.
Speaker 1 (25:53):
It away, just spectacular.
Speaker 2 (25:55):
So we're talking with Peter Grusoen, senior sales leader of
the Encino location out here today. You have opened what
five locations or so you know, most recent ones.
Speaker 1 (26:06):
Five locations in the last year.
Speaker 5 (26:08):
Last year we haven't and then we're haven't opened we're
opening another one Pacific Beach this year. Then next year
We're we're gonna open some more but I'm not sure
the locations of those yet, but.
Speaker 1 (26:18):
Yeah, and it's growing fast. So the response has been good.
Speaker 5 (26:21):
Yeah, the response is great. Sixty stores nationwide. Now, you know, business, Well,
I'm in the en sen A location. We're just doing great.
They're doing fantastic here in Valency. And it's about, you know,
building relationship with the customers, but being being involved with
the community as well, right, and kind of letting people know.
It's just it's like I said before, you know, again,
this is one of the most fun things.
Speaker 1 (26:42):
You can do.
Speaker 5 (26:42):
If you like to cook or you like to get
together and eat food with your friends, this is like
one of the most fun jobs in the world. You're
really in introducing people to new products, introducing people to
things they haven't done before.
Speaker 1 (26:53):
And really again, it's super personal.
Speaker 5 (26:55):
To talk to people about food and get in people's
kitchens and yeah, and you know, some times I feel
like when I hear stories, I'm I'm sitting down with
somebody in there at their kitchen table eating with them.
Even though Yeah, also food is just an amazing, you
know thing that binds people and and being part of
that process for Wildfork a great company to work for
as well, is just really rewarding and a lot of fun.
Speaker 1 (27:16):
Okay, so you're leaving here late.
Speaker 2 (27:19):
You've had a long day, but you've got to make
yourself something when you get home.
Speaker 1 (27:24):
What out of the quick meals do you grab?
Speaker 5 (27:26):
So for me first, the top of the list for
me is the beef short riped braviolis.
Speaker 1 (27:31):
They're amazing.
Speaker 5 (27:32):
So you know, a lot of times you get pasta
that's you know, frozen or premate pasta. It's a little chewy,
it's kind of new tooth thick. This pasta is light
and tender. The revulars are full of feeling, super easy.
You know, I just do a pomeodoor sauce of tomatoes, basil, olive, oil,
garlic on those short braviolis.
Speaker 1 (27:49):
They cook for about seven minutes. It's perfect.
Speaker 5 (27:52):
The boxes perfect for me and my wife to split.
And the raviolas are good size. A little bit of
sauce on there, really quick, easy, great meal.
Speaker 1 (28:00):
Boil a little water, and an eight minutes you're having dinner.
So Peter, you did not bat an eye. That's great.
Speaker 2 (28:05):
Sulf you knew exactly what you were doing here, like
I know exactly, Neil, thank you.
Speaker 5 (28:10):
For asking if you're asking me about one of those.
Speaker 1 (28:12):
Those are amazing, Yeah, for sure.
Speaker 2 (28:14):
Okay, So the experience here and the fact that there's
a dual experience online as well, because you can experience
things online as well for those that might not be
in an area. I'm closer to downtown and I don't
think we have one that close yet.
Speaker 5 (28:30):
So Venice I think would be the closest, but in
that in that neighborhood.
Speaker 1 (28:35):
And and you know, so we do the roady things.
Speaker 5 (28:38):
So if you order from us within sixty miles of
a store, you can still get delivered from from a
localtion is.
Speaker 1 (28:42):
Great, and yeah, I've done that.
Speaker 5 (28:43):
And the eight mile thing, if you're within eight miles
of a store, you can order and get you know,
two hours same day guarantee delivery too as well, which
is fantastic.
Speaker 2 (28:50):
Yeah, so that whole experience. Now, you guys have special
bags and stuff that people leave with that that help
keep the chill on.
Speaker 5 (29:00):
So for the local deliveries, yeah, we have an insulated
bag a mile aar insulated bag that the food's wrapped in,
so it's you know, it stays frozen in the store.
Tell the delivery driver come gets, it's gonna still be
frozen when you get home. With the longer deliveries, if
you get into the longer ones where you're a little
further from the store, we do pack you know, freezer bags,
frozen bags in there to keep it, to keep it,
you know, frozen longer.
Speaker 1 (29:19):
But yeah, we do pack it really well.
Speaker 2 (29:21):
What about if somebody's having you know, friends over it's summertime.
Maybe they're grilling, but maybe they're doing some stuff in
the oven as well and preparing. Are there things that
come in larger quantities or that you can easily batch
up that would work for a party?
Speaker 5 (29:37):
You know, I think the chicken, the shrimp there. You know,
the shrimp come in one pound bags. They're fantastic, but
also the chicken as well. You were talking about chicken
tenders earlier, so amazing. We got a five pound bag
of chicken tenders. You can open the bag.
Speaker 1 (29:48):
And take out four for your meal, cook them for salads, whatever.
Speaker 2 (29:51):
It's hard when people think chicken is all the chicken breast, right,
It's not. There's so much more the tenders underneath the
breast are fantastic, all these cuts.
Speaker 1 (29:58):
My wife's always been a huge fan of the tenders.
And I think if you know, if you're just cooking.
Speaker 5 (30:02):
A few tenders for your salad or for whatever you
want to do, you know, the bag's re sealable.
Speaker 1 (30:06):
You don't have to thaw them all out. You can
thought what you want, shrimp, same thing.
Speaker 5 (30:09):
But you know, if you're trying to batch up with
some of that stuff, you know, certainly we have some
great seasoned chicken. We have seasoned We have chicken cubes,
chicken thigh cubes frozen in a bag where you can
take out what you want to cook. We have ground
beef comes in a two and a half pound bag
where it's pellets basically, and you can scoop out what
you need as opposed to having to cook the whole thing.
Speaker 1 (30:27):
Everything thaws out kind of nice.
Speaker 2 (30:29):
So if you're doing like a sauce or something, then
you want to throw some of that in there, you
don't have to.
Speaker 1 (30:35):
You don't have to thought out.
Speaker 5 (30:36):
They just take out the scoop, throw it and they
cook it from frozen and you're and you're ready to go.
So yeah, really cool, love it and that you know
art for sauces. Yeah, that our ground beef, you know,
one pound bricks. I personally, you know, use it at
home all the time. Take it out of the freezer,
throat in a bowl in the in the sink of
cold water. In an hour and ten minutes I'm cooking.
Speaker 1 (30:53):
So it's a a You have an eighty twenty here
as eighty twenty.
Speaker 5 (30:56):
We got a seventy three twenty seven, We got ninety ten.
We have you know, a huge variety of.
Speaker 1 (31:02):
Different grinds for sure. Yeah.
Speaker 2 (31:03):
So what that means is you're lean to fat. And
I've told people that, you know, come up to me.
One of the things I get asked all the time, Peter,
is you know, how come my you know hamburgers are
dry or whatever. And I said, like, more than likely
you're not pulling an eighty twenty blend because you need
that twenty percent fat.
Speaker 5 (31:23):
Right absolutely, And we have a seventy three twenty seven
That is amazing for burgers are so juicy.
Speaker 2 (31:29):
We have been a ten pack and that's usually restaurant
the quality there when you're cutting, when you've got that
kind of fat and there, that's usually when you bite
into a burger somewhere and you go, what is with this?
Speaker 1 (31:39):
And how come it's so good? Right?
Speaker 5 (31:41):
So when we have the same ones and a ten
pack for ten dollars, so it's a dollar a paddy,
you can open the thing.
Speaker 1 (31:46):
You cook them right from frozen. They're amazing.
Speaker 2 (31:48):
Oh my gosh, that sounds fantastic.
Speaker 1 (31:50):
Yeah.
Speaker 2 (31:51):
The biggest I've said this on the show before. The
biggest compliment is from my eight year old boy who says, Dad,
can you make me a juicy cheese And he'll go,
He'll go somewhere and goes, oh, this isn't like Dad's
juicy cheeseburger. So like, I take pride on making sure
and he'll tell me when it's not. They're the most honest,
right this one's a little overdone or something, and that
(32:13):
adults after we've had.
Speaker 1 (32:14):
A few drinks.
Speaker 2 (32:14):
Yeah, exactly, it's like the honesty that they're bored with it.
Speaker 1 (32:19):
We have to remember it, all right.
Speaker 2 (32:20):
Uh. The last thoughts, Peter, and the things that you
want to tell people about Wild Fork Foods that you
think they may not know.
Speaker 5 (32:27):
You know, I think that what they don't you know,
our prices are fantastic. We you know, we are we
certainly make adjustments and and keep up with the market.
And you know, and I think, you know the frozen
thing that really throws people off, you know, And well,
I'll just go with chicken right off the bat. Most
chickens frozen when it gets to a grocery store and
it's thought out and put on the shelf.
Speaker 1 (32:47):
And it's just all shrimp. It's the same thing. Like
a lot of that stuff's frozen when you go to
the store.
Speaker 5 (32:53):
So when you go to the you go to the
butcher department and you're sitting there and then you look
at the stuff and it's all packed on ice for you,
and all it was frozen before got there. So, you know,
I think embracing the frozen part and understanding, you know,
talk to our people. There's really easy, fast ways to
thaw things out and make it simple for you.
Speaker 1 (33:08):
And the tech has changed.
Speaker 2 (33:09):
And it sounds stupid about freezing, but they're able to
freeze faster and better before, which is which keeps the
you know, the natural crystal moisture and all that. But
but they when water freezes, it becomes sharp and that
cares at the meat. When you freeze it fast properly
(33:30):
in the proper packaging. Yeah, it's gonna stay good forever
in your freezer.
Speaker 1 (33:35):
Absolutely yeah.
Speaker 5 (33:36):
You know the stuff I've had, I bought off and
let it sit in my freezer for six eight months
and it's just as frest as it ever was before.
Speaker 1 (33:43):
So absolutely yeah. I mean I think to embrace it.
Speaker 5 (33:45):
Come in, look around, talk to our people, and you know,
just enjoy food in a different way.
Speaker 1 (33:52):
Well, what a pleasure to talk to you, Peter. Thank you, Petermerson.
Speaker 2 (33:55):
You can find him not only Roman around when they're
opening stores, but at the Ensino story. Well, or go
in and say hi to Peter when you're there and
check out your Wild Fork Foods market wherever you might be,
and they have one.
Speaker 1 (34:08):
But what a pleasure. Thanks, that's great, Thanks.
Speaker 2 (34:10):
You all righty, we'll be back with more as we
are celebrating not only you know, grilling for summer, but
Wild Fork Foods here in Valencia on Magic Mountain Parkway.
Speaker 1 (34:20):
It's their one year anniversary.
Speaker 2 (34:21):
And so many people, some that are less attractive than others, sir,
but I'm kidding. He the friend, He the friend. I
can tease him, but come on out say hello. They're
also grilling some samples outside, we're giving away stuff on
the inside. Come by say hello. I would love to
shake your hand. You've been listening to The Fork Report.
(34:43):
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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