Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app. Hey, Kayla, yeah,
l What do you call it when two vegans get
in a fight? What a beef? Am? I am sixty
Live everywhere on the iHeart Radio app. Hello everybody, Wow,
(00:26):
look at all of you. Thanks so much for coming out.
That's very very cool of you, folks. I'm Neil Sevigra.
This is the Fork Report. We're hanging out at Wild
Fork Foods here in Santa Clarita, and Wow, give yourselves
the hand. That very cool. Thanks for coming out. It
is a gorgeous day, about ninety one degrees, but it's
(00:49):
cool inside because we have all this incredible food around
us that needs to keep temperature. They don't care if
we melt, but they'll be damned if Tomahawk Steak goes
down south. We've got a grill master out there grilling away.
We're going to talk to him in a little bit.
He has served our country and we applaud him for
(01:11):
that as well as serving us today. We applaud him
for that, and we'll introduce you to him coming up
in a little bit as well as a lot of
the folks here at wild Fork Foods. We'll talk about
what makes this place special and how many people live locally.
You guys very close by in Santa Clair. Nice to
see you. How many of you knew about Wild Fork
(01:31):
being here? Okay, good because I had some people come
by and they say they even have come to this area.
It's celebrating its one year anniversary today, so we're extra
excited to be out here and celebrate with them. We'll
explain why and the technology behind the freezing and packaging
and what makes this place special, not to mention being
(01:51):
able to get cut some meat that you can't get
or are difficult to get other places, and their quick
meals and their appetizers and all of those things. As
we celebrate their one year anniversary through five o'clock today,
and we'll be doing giveaways about every fifteen minutes. They'll
in just a little bit, they're gonna be if they
haven't already. Our promotions, folks are going to give you
(02:12):
tickets for all that we'll be giving away a grill today,
will be giving away tickets to Magic Mountain, tickets to
the Dodgers, all kinds of stuff coming up, as well
as these wonderful coffee packages. I'm gonna reach down look
at this from Coachella Valley Coffee. How sexy is that?
The big thanks to Cliff there at Coachella Valley Coffee.
(02:34):
All kinds of stuff in here. A human baby, it
looks like a carburetor. Uh oh, there's some oh that
seems where there's a knife, a rock. Okay, yeah, there's
a lot of good stuff. Oh and some coffee. We'll
be giving that away a little bit later. You can
check them out at Coachella Valley Coffee dot com. But
(02:55):
as we broadcast here today, it's very easy to find
us on Magic Mountain Parkway, right off of the five.
Easy peasy, and I will tell you traffic wasn't bad
coming this way. I'm in the east eastern part of
Los Angeles, and it took me forty five minutes to
get up here. Of course, I'm not a trucker, so
I can't use the truck lanes, but I got up
here quickly, and Kayla and I are happy to be here.
(03:17):
Kayla's already grabbed us some of the food that you
guys can try now that we're on the air, they're
gonna they're samples outside. Follow your nose, there's already. Look
at the line out there. Yeah, my listeners, they the
only thing they like better than food is free food.
Look at them. Yeah, thumbs up out there. So please
(03:38):
enjoy that. For a couple of reasons. One, we always
like to feed you when you come out and say hello.
Two because the food is very spectacular and what a way,
so you always eat before I do.
Speaker 2 (03:49):
Yeah, I can't wait for you.
Speaker 1 (03:50):
Yeah, I know, yeah, no one can.
Speaker 3 (03:52):
There's garlic bread out there too, so I'm gonna bring
some of that next time.
Speaker 1 (03:56):
Garlic bread. Yes, And how fantastic is it?
Speaker 2 (04:00):
It looks pretty? Oh the chicken that I want.
Speaker 1 (04:01):
You Yeah, so yeah, it's a thigh, right, yeah.
Speaker 2 (04:04):
Chicken thigh.
Speaker 3 (04:04):
It's a little bit like grilled, so you can see
that kind of charge.
Speaker 1 (04:07):
Oh yeah, texture, I love it, and it.
Speaker 2 (04:09):
Adds just the most perfect flavor.
Speaker 1 (04:11):
To the chicken crispy. And there is something wonderful about
a well grilled piece of chicken. You know a lot
of people say, oh, chickens dry, well, not if you
cook it right. And so the opportunity to come here
and enjoy some of this food is a big one,
and I encourage you, if you're in the area to
(04:31):
come out and do that. It is very simple to find.
And I'm going to pull up the address here because
I don't have it in front of me. All right,
it is right here on Magic Oh, thank you, my dear,
Magic Mountain Parkway at one seven five Magic Mountain Parkway
two four one seven five Magic Mountain Parkway. Who thinks
(04:53):
they've come the farthest today? Okay, you came from the
valley because we talked and and Monrovia, the Bear Country. Well,
these people are moving in. Look at they got the
hand up Miracle Mile. That's a nice Yeah, that's where
Kayla lives. Do you want her address and or four number? Okay,
(05:17):
I give it to everybody. If not, they do have
restrooms here and you can find it there. So we're
gonna be talking to folks about the great food here.
It's very simple. Come by, just say say hello. It
costs you nothing, although they do have a lot of
great specials going on as well as we will be
giving away some of their wonderful proteins today in the
(05:37):
form of pre cooked and going on outside, and also
some that you can take home. So if you haven't
been to a Wild Fork Foods in your neighborhood, look
them up there. Amazing at what they do. And it's
not like any other grosser or market you've ever been into,
(05:57):
for one, and there are people walking around in the
orange that you can ask questions should you come by
that byre you wanting to have little information about what
they do here. It just really is a wonderful place.
And to see people coming out and smelling that barbecue today.
Good night, Irene. Already we start, I know, or what
(06:19):
do you want to eat? Mine too? Kayla? She's already
started on hers, and then she starts looking over at mine,
like you're going to eat that. I'm a fok reporter.
Nobody asks me if I'm going to eat that. The
answer is always yes.
Speaker 2 (06:33):
Fine.
Speaker 1 (06:34):
As a matter of fact, my eight year old boy
knows very well what daddy tax is. Daddy tax. You
know how that you have the five second rule. If
something drops, you have five seconds and you can eat
it and find well, I have a five second rule,
and that is if you leave your plate for five seconds,
then it's daddy tax. So I have the ability to
go in step in as a father and common deer,
(06:59):
if you will your food, consuming, enjoying and eating it
to my pleasure. Sometimes my son has to do something
to tell me we'll go. I've got to go to
the bathroom. Don't eat my food. Okay, that's fair, You're
allowed to do that. But otherwise, if nobody says anything,
I'm gonna eat it, unless it's my wife because she
eats like a rabbit and I don't need that. I'll
(07:24):
get those rabbit grains through the animal I'm eating that
ate the rabbit grains. That's how I get those minerals inside.
So throughout the day until five o'clock will be out here.
Come by, say hi. I'd love to shake your hand
and take a photo and just appreciate you for listening
and taking the time to come out on a Saturday,
(07:44):
because we have a lot of stuff to get to today,
including those giveaways. So go nowhere, stick around. We've got
much more to come and thanks to all of you
for coming out.
Speaker 4 (07:55):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM.
Speaker 1 (08:02):
I Am six forty live everywhere on the iHeartRadio app.
I'm sorry, my dear, it comes like this. I'm trying
to get my computer up k IF. I am six
forty live everywhere on the iHeartRadio app. We're out here
today in Santa Clarita. Is this all? Is it ben Valencia?
That's awesome town? Or can we call Santa Clarita awesome
town too? Out Here in at Wild Fork Foods in
(08:25):
Santa Clarita, they're off. We're off Magic Mountain Drive two
four one seventy five Magic Mountain Drive. Thank you to
everyone who's come out. A lot of you are out
front in line for free samples. I encourage you to
do that. We're gonna be giving away some stuff as well.
As a matter of fact, we'll give some stuff away
in just a quick minute. But I want to remind
(08:46):
you to come out and say hello, there's a lot
going on today. We'll be giving away Dodgers tickets. We'll
be given away Magic Mountain tickets. What am I missing? Oh? Grill?
We'll be given away grill today. Of course, food samples
the day as we're here until five. So we have
two Coachella Valley Coffee swag bags that I was telling
(09:07):
you about that we'll be giving away. Each bag contains
some great swag. They've got some classic Coachella Valley Coffee
products a three month free coffee subscription. You'll get one
two pound bag and one twelve ounce bag each month.
That's a killer deal and the coffee is great. If
you've not had it before, it is fantastic. Come down
see me at Wildfork Food. So we're out here in
(09:28):
Santa Clarita for your chance to win this swag bag.
Big thanks to Roastmaster General Cliff and check them out
at Coachella Valley Coffee dot com. We'll be giving those
away in just a little bit as well. What kind
of what's your cut of meat? Edgar? I'm looking at you, Edgar. Look,
(09:50):
how did I know his name? He's wearing a shirt
with his name on it. Prime Rib. They got beautiful
prime rib hair. Any cut that you can think of.
You will find great cuts here and some of your
traditional stuff and some not so traditional stuff that you
will come across as well. So come on down if
you get the chance. We'll be out here until five
o'clock and it's not hard to find at all. You
(10:13):
just look for you know, you could follow your nose
probably and it would take you here. You'd get here
with absolutely no problem. So many things going on. And
if you want to check out filed fork work Fork
Foods rather in your neighborhood, that's easy to do as well.
Just go to Wildforkfoods dot com. Wildforkfoods dot com. I'm
(10:35):
looking at some of their cuts right now and if
you the way it works, being able to go on
their website and you can you know, you know, put
a delivery or pickup time in here as well, pick
the things that you want. The beef and steaks they've got,
the some are grilling on here. Seafoods they're chicken and
(10:57):
turkey is on here as well as their seafood lamb.
They have their exotics. That's another thing if those or
you want to kick up your grilling this grilling season
and summer season and you're thinking, what, you know, what
should I be cooking or grilling tons of stuff on
(11:17):
their exotics that are rare. I'm a big fan of duck.
I'm a big fan of Ostrich. Bison is fantastic. If
you haven't tried bison, Bison is amazing because not only
do you get kind of that beefy miss, but it's
also more nutritional than regular beef. It's got a really
(11:40):
nice flavor to it, very robust, but absolutely something worth trying.
Duck duck comfeet is one of my favorite things on
the planet. Comfeet is when you cook it in fat,
so imagine poaching it, but you're poaching it in fat
and duck. Just the way that it it comes out
so savory and so delicious. It's great for tacos, it's
(12:04):
great for all kinds of things. The way it pulls apart.
Super rare finds around here are kind of a big
deal as well. They got elk medallions, ground kangaroo. Huh,
ground kangaroo. Did you just say, I don't know? Nope,
(12:25):
A hard That was a hard pass from you. Why, Oh,
I like cows. I find them to be delicious. Kangaroos
are everywhere. I'm telling you. Alligator tenderlines? Is that a
nope too? Oh? Do you like alligators? Is that what
you're telling me? Did you date one? Oh? I was
(12:46):
very close to one in college. I can't really wonderful.
But they also have that ground elk as well. If
you're looking for whole quails, they have that. They even
have a whole rabbit if you're looking for that. No
another no ground yak but it does not talk back, yakady. Yeah,
(13:11):
so you're good there. Preseason Quail they have venison tenderloin.
They have a Venison French rib rack, which is stunning.
It's a gorgeous, gorgeous and so much that they have
going on that you can come and check out. Ninety
lean ground yact. I'm getting what's what's your face, Kayla?
Speaker 2 (13:38):
I was trying to picture what that tastes like.
Speaker 3 (13:40):
Yeah, I've never really had it, so it's like cow
or you said leans, it was like.
Speaker 1 (13:45):
Lamb they have it. Well it's ninety yeah, so ninety ten.
Yeah it's gonna be Yeah.
Speaker 2 (13:51):
So like kind of like a gamey lamb type of meat.
Speaker 1 (13:54):
Well, see when people say gamy, yeah, gamey translates in
different ways to different people. It's like earthy some people go,
but in reality it can mean a great flavor, deep flavor.
But maybe we'll have to get you some yac. Yes, yeah,
she's all if it's free.
Speaker 2 (14:13):
I man, I'm always in if it's free.
Speaker 1 (14:15):
If it's it's something. How come you didn't take some
take some of this before it gets cold?
Speaker 2 (14:19):
I know, I just want to eat the whole thing.
Speaker 1 (14:21):
No, don't beat the whole thing.
Speaker 2 (14:22):
All right.
Speaker 1 (14:23):
Sorry, Caleb passes me food like she's being kind, Like
I have to do this for a living.
Speaker 2 (14:28):
This is what I'm I was waiting for you to
offer it to me. You said longer than I expected.
Speaker 1 (14:33):
Oh well, I don't have to offer it to you.
Speaker 2 (14:34):
Yeah, it's okay. Sorry, thank you.
Speaker 1 (14:36):
Oh my gosh, I don't need a second wife, but
thank you. I'm It's good fun.
Speaker 4 (14:42):
All right.
Speaker 1 (14:43):
We'll be back with more here live at two four
one seventy five Magic Mountain Parkway, celebrating one the one
year anniversary. It looked I mean, it looks brand spanking new.
I didn't look this way at one year. And we'll
talk to the grill master out there coming up, as
well as some of the folks here Wild Fork Foods
Valencia come out, say hello, it is really in Santa Clarita.
(15:05):
Is lovely to begin with, but it's a lovely day,
great day for grilling. As I drove up, I smiled
because there's nothing nothing more summary than the smell of
a grill. The first time you even turn a grill
on for grilling season, which really is all year round,
it's just spectacular. So we'll get into some of those
(15:26):
things and more, So go know where live from Wildfork
Foods in Santa Clarita off Magic Mountain Parkway, giving away
lots of stuff till five o'clock, including an actual barbecue grill,
some proteins from Wildfork Foods. Of course, tickets to the Dodgers,
so all kinds of stuff going on. Come on down,
say hello, food prices so much more, and we'll be
(15:47):
here until five o'clock. Go no where.
Speaker 4 (15:50):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM sixty.
Speaker 1 (15:56):
KMIM six forty live everywhere on the iHeart Radio app.
Hey everybody, it's the Fork Report, all Things food Beverage
on Beyond. Today we are live out in Santa Clarita.
We're here at Wild Fork Foods celebrating their one year
an anniversary here in Valencia. We are on Matgic Mountain Parkway.
Very easy to find. It's right off the five Freeway.
(16:19):
Pretty easy to get here today as well. I was surprised.
Didn't take me long. And people were coming from all
over the place, the valley, from Miracle Mile, Monrovia, all
kinds of places, and we love having you out here.
Right now, I want to introduce you to Dominique Cagliero Caagliaro.
Nice to meet you, brothers. Are you are reservists, are
(16:40):
you still serving or yes?
Speaker 5 (16:42):
I got out out January this year and I was
out of the army after twelve years of the BIB
service and got out and pursued my passion with barbecue.
Speaker 1 (16:50):
And let's give him a round of applause. Thank you
for your service, thank you for your sport. If we
appreciate you, thank you. That is something that goes above
and beyond, is outside of politics and beliefs and everything.
To have anybody that would stand up and protect this
country is a huge thing to me and I know
to our listeners as well, So thank you for that.
(17:11):
Only second to serving the country is serving their hungry bellies.
And so today you are at the helm. Tell us
what set up you have out there? Santa Maria style.
Speaker 6 (17:24):
So we got a couple of things.
Speaker 5 (17:25):
We got a five hundred gallon offset smoker that was
custom fabricated, and what they do is basically fabricate two
giant propane tanks, feise them together and then it's an
offset smoker. But on the back of that we do
indeed have a Santa Maria grill for our direct grilling
kind of stuff.
Speaker 1 (17:39):
Yeah, that is, and that's what you did the chicken
on the chicken on fantastic. Now, I'm a huge fan
of thighs, and I should probably be specific about that. Yeah,
chicken thighs and the just the skin. It comes out
of my mouth sometimes and I have to kind of
reaction and think, Okay, I should be specific as not
everybody can see what I'm talking. Yeah, how did you
(18:01):
prepare this? Because this is the char on it and
that bark that has come from the what you applied
on here as well as its cook is just fantastic.
Speaker 6 (18:10):
Yeah. Well, it starts off with the quality of the
product itself.
Speaker 5 (18:13):
Wild Work has been phenomenal with us in terms of
quality with their poultry, beef, exotic meats, so on and
so forth. But the second, which is equally as important
to me, is the marinating time that it takes. And
what we do is we put our Filipino twist in
the marinade, so we marinate in the Memphis barbecue sauce
that Wild Work carry is here in the bottles, and
then we put our Filipino citrus in it, which is
called colum and see, then we'll put some brown sugar
(18:33):
soy sauce, marinate for about seventy two hours and grow
it over an open fire bed of California white oak.
Speaker 1 (18:39):
And then and yeah, obviously because of the sugars in
the barbecue sauce and the marinates and stuff. The marinate
is one thing because you're using it to you know,
absorb as much as it can. But when you put
that sauce on, are you doing it in the last
turn of events or are you taking it off the heat?
Speaker 5 (18:59):
What are you So we're actually just infusing the sauce
of the marinade itself. And then what we're actually pulling
the chicken out of the marinade because like you mentioned,
it has all that sugar, all that acid in there,
and we're just taking it out of the marinae and
grilling it right over there. No seasoning or anything like that.
We'd let the smoke and the marinade do all the work.
Speaker 1 (19:14):
It's it's excellent, Thank you, absolutely excellent. So is this
something you do now? Are you working for a company?
How did you come to know the good folks at
wildfor Yeah.
Speaker 6 (19:25):
So a great question.
Speaker 5 (19:26):
I started my business during COVID, which is the best
time to start a business.
Speaker 6 (19:30):
Started it during COVID, and it started off as like
a side hustle.
Speaker 1 (19:32):
You know.
Speaker 5 (19:33):
We do craft barbecue with a Filipino influence to it.
And I was still in the Army, and you know,
I would still when I'd get off work, I'd go home,
knock out some catering gigs.
Speaker 6 (19:41):
I'd be working a lot.
Speaker 5 (19:42):
But since then, this this January, I just felt like
it was my kind of my calling and I step
out of my comfort zone and pursue the passion of
barbecue full time. So I've done it in January and
marsh over at Wild Work so graciously blessed us with
the opportunity to cater this event here when we first.
Speaker 6 (19:59):
Opened up the store.
Speaker 5 (20:00):
And now we're back for the one year anniversary, and
hopefully we're back for many more because I just see
it gets busier and busier and busier.
Speaker 1 (20:05):
You know Marcia Green here, he does marketing for Wildfork.
We've gotten to know each other over participating and she
is not looking for a body to do something. She's
looking for the right people. She has a high taste
when it comes to people who grill and cook and
everyone that she has brought to any event that we've
(20:27):
done has always been above and beyond. So I'm impressed
by that she had you here, that you were going
to be something special. So how can people find out
more about you and what you do?
Speaker 5 (20:38):
Yeah, so you can tune into our Instagram. I primarily
handle all of our Instagram. We do a lot of
our business off there, but it's a full send dot
bbq on Instagram, or you can go on our website
which is ww dot full send barbecue spelled out dot com,
full send, full send dot BBQ.
Speaker 6 (20:55):
Yes, sir, excellent, Thank you.
Speaker 1 (20:57):
And do you are you doing events? Catering? What you know?
Speaker 5 (21:02):
You know, we do a little bit of everything, dog parties,
teacup parties, birthdays, funerals, weddings, but primarily every Sunday where
it's Morgesburg, La, which is yeah, yeah at the road
downtown LA. Awesome vendors there, but we're there every Sunday.
That's our bread and butter. But we do a lot
of catering and a lot of contracting as well as
some barbecue consulting as well.
Speaker 1 (21:19):
That's awesome. Now for people who haven't been there, it
is really a spectacular way to get to know some
crafts people and cooks and restaurants and food trucks and
caterers and all local, all filled with pride about what
they do. It really is a special place.
Speaker 5 (21:37):
I wholeheartedly agree everyone there that is nothing short of phenomenal.
They obsess over the passion which they love to do,
kind of like me. And it's just a good time
every Sunday with awesome food.
Speaker 1 (21:46):
What was the what was the catalyst? What I mean,
what was the Obviously we love eating barbecue probably is
what started. But what was that one thing that said,
I want.
Speaker 5 (21:57):
To get great at this? You know it was this
actually was and planned. You know, it was one of
those things where I was actually training for deployment while
I was in the Army, and while I was training,
I got my vehicle actually rolled over and had an explosion.
Speaker 6 (22:10):
And so with that it left you a three herniated disk.
Speaker 5 (22:13):
But you know, it was a blessing in disguise because
I felt like it was just my calling and it
was a way of saying, get out of your comfort zone.
Speaker 6 (22:20):
This isn't for you anymore.
Speaker 5 (22:21):
This chapter's closed and it's on to the next next
chapter in your life. And at that point it was
just crystal clear to me that I had to do this.
Speaker 1 (22:28):
That's you know, so often I hear great stories that
come out from people who, let's say they were athletes
and they're a freak accident took them out of the game.
Whatever it is that really, you know, life is, it's
been told to me, is ten percent of what happens
to you and ninety percent how you react to it.
(22:48):
So it taking that and turning it into something great
like you're doing is impressive as hell. And I continue
to say good on you, and we'd love to have
you back on the show another time. We love to
make sure that we pitch anything that you're doing any
place you're going to be. And so tomorrow are you
out at Smorgasport.
Speaker 6 (23:08):
We'll be out at Smorgasborg tomorrow. You coming by now?
Speaker 1 (23:12):
I am yeah, you take the wife and kids, wife
and my son.
Speaker 6 (23:17):
Please, I'd love to work there.
Speaker 1 (23:19):
Far from there, and I really it's a spectacular location.
Speaker 6 (23:21):
To it is. Yeah, we'd love to take care of
you there.
Speaker 1 (23:24):
But very cool. Don't to meet you. Thanks, thank you
for having me on.
Speaker 6 (23:27):
Thank you.
Speaker 1 (23:28):
All right, we'll be talking more about the food that
you're doing. People are coming out here to enjoy themselves
as well. Where are we today. We're out at Wild
Fork Foods in Valencia, just off Magic Mountain Parkway. Easy
to get here. Tons of folks already out here, a
line outside enjoying the samples that are being cooked by
(23:50):
Dominic right now. Donic cagle Aro is out there doing
his thing for you. Thank him for his service and
thank him for the great food that he's put out today.
All right, stick around, we'll be back with more. We're
here till five o'clock in Santa Clarita. Come out, win
some prizes. We're giving them out throughout the day. I'll
be giving out some Fork Report swag as well, So
(24:10):
go know where.
Speaker 4 (24:12):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (24:18):
KFI AM six forty live everywhere on the iHeartRadio app.
Hey everybody, it's the Fork Report, all Things Food Beverage
on Beyond. I am your well fed host, Neil Savadra.
How do you do? What a great crowd out here.
Thanks so much for coming out, folks. I appreciate you.
The Fork Report is live today out in Wild Fork.
Like your hand movements. Kayla, Were you a cheerleader.
Speaker 2 (24:41):
My dear, yes, I was, actually yeah that you.
Speaker 1 (24:44):
Have pretty hardcore cheerleader vibes. Thank you, you, you and
Shannon Farret. While we're out here at Wild Fork Foods
in Valencia and having a good time today, celebrating their
one year anniversary out here, and if you've never been
to Wild Fork food it is a different place. We'll
be talking more about that throughout the day as we're
here till five o'clock. And one of the ways we're
(25:07):
celebrating is by giving you some samples as well. And
there's always, you know, already a nice line out there
consistently for the great food that Dominic is putting together
out there on the grill with his team. It's just
that smell is so fantastic, that the chickens incredible. That
garlic bread good night, right, Kayla. Was she did that
(25:30):
thing where she was pretending to give me, you know, uh,
the the garlic bread, the warm garlic bread, and then
she handed it to me and looked at me like,
aren't you going to say no, no, you take it?
Speaker 2 (25:42):
You actually ate it?
Speaker 1 (25:44):
No, idea, let me have it?
Speaker 4 (25:45):
You eate half?
Speaker 1 (25:46):
No? I offered it up to you. I had I
have to taste the food. I got to talk about it,
and I know it's all about you. Well you have
to don't get pulled into a gravitational pull. It's her world,
we're living in it. But but I did offer it
to you. You don't have to just eat it.
Speaker 2 (26:00):
We canna have you have two more? There?
Speaker 1 (26:02):
Oh, for the love of Pete, thank you. There you
go enjoy. But I want to remind you that Dominic,
who we just talked to, who's grilling today, is doing
a fabulous job. He is a vet and it sounds
like had a pretty hardcore accident that messed with his
back and and he just was moved to start grilling
(26:24):
and doing pretty fantastic. Edit at that, Well, he's going
to be joining Bill Handle and I and when we
do another one of these, we're gonna be saluting firefighters
at the Firefighters Festival on Saturday September. Oh no, this
is what he's doing. This is not the Bill Handle
thing that we're doing.
Speaker 2 (26:43):
Aren't you going to be at the September twenty seventh event?
Speaker 1 (26:45):
So I don't think at the wooland Hills, I don't know.
Speaker 2 (26:49):
Yeah, you haven't ev a bill handle September twenty seven.
Speaker 1 (26:51):
I thought we were going to be out at Long Beach.
Where are you? But what's this one on the twenty seven?
Speaker 2 (26:56):
Oh that's the fire Oh that's for the firefighters.
Speaker 1 (26:58):
And that's the way Dominic's to be. Oh gotcha. So
we will will be in Long Beach on September sixth,
and we'll tell you more about that. But Dominic is
going to be at Salute Firefighters Festival on Saturday, September
twenty seventh at Warner Center Park in Woodland Hills. You
(27:19):
can celebrate the LAFD, all the heroes and the firehouse, food,
classic cars, live music, family fun, all supporting the unfortunate,
widows and orphans, disabled firefighters fun. It is a day
of honor and respect and celebration of those that serve
(27:40):
so community giving back and I can promise that you're
not going to want to miss this. So you can
find out more at give to a hero dot org.
Give to a hero dot org. That is September twenty seventh.
As far as the as far as September sixth concern,
we'll be telling you more about that. Also, wanted to
(28:00):
tell you that something I just found out we will
be My birthday is on the twenty eighth of July,
but we'll be celebrating it and basically celebrating you folks
in August. On August ninth, we're going to be celebrating
in Los Angeles at you know right now, exactly where
(28:20):
it is, Kayla Desconso Restaurant right there on Wilshure. So
be listening for that because we only have I think
we have a limit of about we have a limited
about maybe fifty people and guests something like that. So
I'll tell you more about how you can make reservations
for that coming up as well what we need to do.
Speaker 3 (28:46):
Well, we have a guest coming up, but we don't
need to do anything right now. I think that we
should tell them about coffee though, because we're going to
be doing that giveaway real soon to the lucky winners
that the lucky listeners that.
Speaker 2 (28:54):
Are here right now.
Speaker 1 (28:55):
Sure, we have two Coachella Valley Coffee swag bags to
give away. Each bag contains some great stuff. They got
classic Coachella Vallet coffee. If you haven't tried it, it
is really, really wonderful. They've been great friends of KFI
for some time. Three months of free coffee subscription, you'll
get one two pound bag and one twelve ounce bag
(29:15):
each month. You can come down here and see me
at Wildforkfoods in Santa Karita, you'll get you have your
chance to win the swag back. Big thanks to Roastmaster
General Cliff himself for putting these together and Michelle Cube
for getting them out their to us today. You can
check them out at Coachella Vallecoffee dot com. So much
going on here. If you've never been out and understand
(29:39):
how things work with Wildforkfoods, you can check them out
at Wildforkfoods dot com, Wildforkfoods dot com and find one
near you if you don't have the chance to come
out here. But man, am I thankful that you guys did,
And I hope have you guys tried some of the
food out there. How's the samples good? Yeah? What was
your favorite? So? What was that? Pakanya? Look at that.
(30:03):
There's a man who goes for the expensive stuff. Let
me get the good stuff. If I'm going to be
out about smart choice. The garlic Brud's fantastic, right, It's
very very good. So check these things out, come out
and enjoy yourself. We'll be out here till five, giving
away things during the breaks and enjoying this great food
being prepared outside. You just follow the smoke and the
(30:24):
great smell. It just is a perfect perfect day. You
couldn't ask for. Slight breeze out there, about ninety ninety
one degrees. It's nice and cool inside here. If you
want to come out and see the broadcast and your
chance to win, so stick around and go nowhere. Lots
to get to today. We're going to be interviewing some
of the folks here at Wildfork Foods who are celebrating
(30:48):
their one year anniversary today out here in Valencia, which
is pretty spectacular with all kinds of things going on too,
and you can enjoy and check out their flavors packs.
They got their herbs, spices, sauces, although things out here,
quick meals which are great things that you can cook.
You think, oh, they're frozen, then I got to take
them out. No, They've got some really great stuff that
(31:09):
goes from freezer to your mouth. It's wonderful and you
can come out and enjoy that all right, will be
more to come. I'm just frazzled by so many people
that came out and all kinds of great things that
I'm thrilled to be here today, So go nowhere. This
is KFI heard everywhere on the iHeartRadio app. You've been
(31:32):
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.