November 8, 2025 • 27 mins
Special Guest, KFI's Bill Handel, join Neil!
Ron Smith, Multi Unit Leader for OC, joins the show! Plus, on-site chef and pitmaster Chris Espinosa with "Khalifa's BBQ" joins the show.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Nielsavidri. You're listening to kfi EM six forty
the four Report on demand on the iHeartRadio app.
Speaker 2 (00:21):
Len me teach you had to. Let me teach you
had to kinda let me teach you had to. It's
a a colin arg Let me teach you how to.
Speaker 3 (00:40):
Let me teach you.
Speaker 1 (00:42):
Kfi AM six forty live everywhere on the iHeartRadio app. Oh, hey, everybody,
Happy Saturday to you. So nice to see you out
here on a beautiful day in Orange County. We're here
in Lagunaa gall at Wildfork Foods in Laguna Gallon. We
are flanked with all kinds of great people. We've got
Khalifa's Barbecue, We've got fire Steation number two out here,
(01:05):
Wild Fork Food Truck. We talked to Viviana just a
few moments ago, my buddy wing Lamb with Wahoo's Fish
Tacos and of course Zelman's Mitty Mouth. Not only are
they giving out samples for their new Spearmint three capsules
in here, but if you are here the special today
if you want to purchase some is you get five
packs for the cost of three, and they'll take care
(01:26):
of you right over here. But I can't say enough
good things about them. Bill and I have put them
to the test. Yeah, we were with them with onions
and garlic and really really have seen how they're Lit's
invite people here.
Speaker 3 (01:42):
If you're out driving around and anywhere near Laguna Miguel,
come on by. We're broadcasting in the parking lot wild
Fork Foods, and we have more free samples of food
than you can imagine. And I mean this is seriously big,
wonderful samples every I mean steak, ham and macaroni and
cheese and oh it's just phenomenal and.
Speaker 1 (02:04):
Ham yeah, I mean jar.
Speaker 3 (02:06):
I want to point out, of course, unfortunately the food
is free. Now I get free samples. The only thing
that would be better if you had to pay for it.
That's when I really that's.
Speaker 4 (02:17):
When I really enjoy it like free.
Speaker 1 (02:18):
When other people have to say that's exactly right.
Speaker 3 (02:22):
Makes That's why I only have poor friends, because it
may I feel richer.
Speaker 1 (02:25):
Wait a second, I'm your poor.
Speaker 4 (02:27):
And so anyway, come on by, say hello.
Speaker 3 (02:30):
Neil is here and interviewing a pile of people, and
we're right at in front of the Wild Fork store.
And by the time we leave, you're going to see
me walk out with a bag full.
Speaker 1 (02:41):
We'll shine.
Speaker 4 (02:42):
Unfortunately it's not going to be free.
Speaker 1 (02:45):
Yeah, it hurts him. He actually has pains, which is
why doctor Keeney was here. So come on out takes
the great food. Especially now tis the season to be
making sure you put your h all of your menus together.
That's what keeps you from going crazy. And right now
we have Ron Smith and we've had Ron gotten to
know Ron from you know, meeting at these events talking.
He's also one of you. He's a KFI listener, so
(03:08):
he is standing in solidarity with you. He's a multi
unit leader for the Orange County Wildfork Foods here. Good
to see you, buddy, Good to see you guys again.
So with the holidays here, this has to be a
great time to recommend things yes in the stores to people. Yeah,
it really is.
Speaker 5 (03:25):
And it's amazing just the amounts of different product we had,
Like Prosson mentioned a little while ago, there's twenty two
whole birds that you can get for you know, different
kinds of things giving. So if you're tired of doing
turkey same thing year after year, Capon is a really
great option for you. We have Goose, I mean all
kinds of things. So and just real quick, just to
(03:47):
clear up something, Bill, the food that you took from
the Mission Vehile store the week before last year, were supposed.
Speaker 1 (03:52):
To pay for that.
Speaker 5 (03:53):
So then we've given you one thing. So we have
Aaron from that stores coming over. So only time Bill
run so I really quick it was, it was, yeah,
we do have it on cameras. So Aaron's waiting for you,
so he is. He'll be there till seven tonight, so
you can swing by a saddle.
Speaker 1 (04:11):
I have his credit card number. Okay, perfect, I'll be
buying stuff. Everybody gets something. I'm gonna be like Oprah
today and you get a roast? Did you get a roast?
Did you get a roast? Exactly? So explained the capon
and the and the you know, because really present presentation
might be some familiar flavors, maybe something new, but presentation, so.
Speaker 5 (04:31):
It's really it's one of those things where if you
like chicken or you like turkey, it's similar to the hangarsteak.
So it's just a better version of what you're used
to eating. And it's super simple to cook. Like we
went to culinary that we talked about a little while ago.
A couple of weeks ago, we had Chef Sebastian came
out and we just kind of went through as a
team and prepared it together, super super simple, and then
(04:52):
we all sampled it tried it, and it's absolutely amazing,
super simple. Sometimes it thinks it seems like something may
be difficult to cook if we haven't cooked it a
lot of times, but you can ask anybody in any
of our stores. We all go through this training, so
it's actually super super simple. People ask us about the
hangar steak constantly like how did you do this? What's
so special about this? We use the simplest technique that
(05:15):
you could possibly use for it, and it comes out
perfect every time. So it's just really it's the quality
of the product that we sell that really makes it
so easy to cook things that are going to taste
awesome for you.
Speaker 4 (05:25):
How big is a tape fine?
Speaker 5 (05:27):
They run about ten to twelve pounds on it size. Yeah, okay,
it's a good turkey dinner. Yeah, so that's a twelve
pound fifty pound bird.
Speaker 1 (05:36):
Which is what you get if you've got the pre
cooked turkeys that they have here. If you want to
go from frozen to cooked, perfectly cooked in under five hours.
They've got those already pre prepared. In addition to young
turkeys and the like here that you can do from scratch.
Speaker 5 (05:53):
And we have one this year that's a fully cooked
that you would just defrost and reheat. Yeah, so it's
the first year we've had it and it's absolutely amazing,
absolutely amazing turkey.
Speaker 1 (06:01):
So ron when people come in, because that's really one
of the reasons why things grilling started so many years
back at our friends at Outdoor Elegance there in Laverne.
We did these big events and the key was to
remind people that we live in southern California. You can
grill your entire holiday meal from head to toe. I
(06:23):
mean your rappetizers too, you deserts on your grill. And
also to remind you of different cuts. Tradition is great.
I love all those things, but throw in something extras,
throw in something a little different that they weren't expecting.
What's a different beef cut than just your typical prime rib.
Speaker 5 (06:43):
So we have the prime rib, but then also you
can use oddly enough, the pecanya that we all tasted today. Oh,
that's really great as a replacement for if you want
to do something different than a prime rib. You can
cook it exactly that you would the same way you
would a prime rib, and it's going to come out great.
Speaker 1 (07:00):
Hold that thought. We'll come back with more with Ron Smith,
the multi unit leader for Orange County with Wild Fork Foods,
talk about some of those other cuts that maybe you're
curious about, and I'll give you the hot tip about
their website when we come back. It's the Fork Report.
Thanks grilling out here in Orange County with my buddy
Bill Handel. Come on out, say hello. We're in Lagoon
and Negal. We're on the corner of La Pause and
(07:23):
Aliso Creek Road. Easy to find. Still lots of food
and fun to have, so giveaways included. So go nowhere.
All right, it's a Fork Report and we'll be back
in a moment from now.
Speaker 6 (07:36):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:44):
Hey everybody, Happy Saturday to you. Nice kilt sir. Is
it true? It is? Nobody drop anything. I don't want
to picking up anything. Let me est now.
Speaker 4 (07:54):
See if we can see the bell ringers.
Speaker 1 (07:56):
No, don't see nothing. Welcome by the way, kid, can't
I am six forty heard everywhere on the iHeartRadio app.
That's the voice of my buddy, mister Mornings himself. Mister
Bill Handle. Happy to be out here at Wild Fork
Foods in Laguna Nego, South South South South Orange County.
(08:17):
Our people, it's really, really wonderful as we celebrate the
holidays with our second annual thanks grilling here and the
Laguna getting the gal with our partners Wild Fork Foods,
and we're enjoying the food and the camaraderie and connecting
with each other's. Zelman's is out here. They have a
special now's the time if you're here to buy while
(08:37):
you're here, is all I'm gonna say. Get out here
and enjoy. Plus they've got some samples for you, oh
big samples.
Speaker 3 (08:43):
Well, if you can have more food and you know
what to eat, and if you know what to eat
not to eat, and if you don't.
Speaker 1 (08:50):
Want the mint part, Handle has offered to suck the
mint part off for you so you can just have
the wonderful capsule with the parsley seed oil. Okay, I don't, don't,
don't please. I know I shouldn't have said anything.
Speaker 4 (09:03):
No idea what I was about to say.
Speaker 1 (09:05):
Do know do it during the break. No, I'm sorry
I said anything. I'm sorry, but we're having a good
time out here. And right now we're talking to Ron.
Got to know Ron from connecting with him at these
events and stuff. Ron Smith, he's the multi unit leader
for O. C. Wildford Foods. He knows a lot about
this stuff. So seeing people walk by with the product, okay,
(09:29):
you talk about it, you give them ideas. You talked
about the pecan ha doing something different than let's say
a prime rib. But you you enjoy it. Now you
do some grilling yourself, right, Yeah?
Speaker 5 (09:43):
Absolutely, Yeah, And it's almost a rule if you work
for wild Work. So that's kind of I think that's
how we find our way here is because we love food.
We love working with our customers. One thing I don't
want to forget to mention though, is we were talking
a couple of minutes ago about choices for the holidays.
Sometimes we're confused what to get or we want to
try something new.
Speaker 1 (10:03):
Inside the store.
Speaker 5 (10:04):
There we have a catalog, a holiday catalog that's great.
So it goes through lists everything that we have, leg lamb,
the duck, the goose, everything. There's some recipes inside it too,
so you can either get a hard copy inside the
store for ideas that you're looking for, or you can
download it off our app or off of our website.
Speaker 1 (10:21):
That's absolutely amazing. That was the hot tip that I
teased before we went on how to use the website.
Not only can you get a lot of these things
here at the store, but you can go to the
website for ideas on menus and use cooking and anybody
you see in the orange shirts when you walk into
a Wildford Foods, it's not there to ring you up.
(10:42):
There to help your experience understand what the products are.
Do not be afraid to say this is ground beef
and this is ground beef, or this is a steak
and this is a steak. I don't know what the
difference is.
Speaker 5 (10:56):
Yeah, that's the key is there's so many different things,
and there's so many things that all of us have
tried and not tried. So in the store when you
come in, always talk to one of any of the
people who are working because a lot of times the
way that they found their way to working with us
here at Wilderfork is they were a customer first, so
and then they've kind of come along and started working
with us. So they love to talk about the food
(11:17):
in the store. They love to exchange recipes. We have
a team member that works in our store that Bill
steals from over in look in Mission via Hill, And
if you talk to Steve about anything in that stort,
you're going to get pictures on his phone of everything
that he's been smoking. So it's it's a totally unique
experience to any grocery store that you're going to come into.
(11:39):
Most places, it's get you in quick and get you
out quick. Here we want to keep you a little
bit longer. We want to have a conversation with you.
We want to learn from you guys. You guys want
to learn from us. So we really try to make
it a completely different experience than what you're going to
see in a different any any other kind of grocery store.
So please come in, hang out, have fun. We do
a lot of stampling inside the stores.
Speaker 1 (12:00):
So yeah, my clo of approval is a real one here.
I'm not made to talk about anything I don't want
to talk about, And I as sure as hell wouldn't
promote or be a spokesperson for something I didn't believe
in or use myself so a lot of great stuff
here at Wildfork Foods. We're here in Laguna, New gall
until five o'clock. Come out, say hello, I'd love to
meet you. Shake your hand. Bill Handles out here as well,
(12:22):
mister Ron Smith. Everybody multi Unit leader here for Wildfork Foods.
We'll be back with more, So go nowhere. This is KFI.
Speaker 6 (12:32):
You're listening to The Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (12:39):
I'm starting to lose my voice. I think this year
we're outside. It's the Fork Report. I'm Neil Savedra. We're
broadcasting live from Wild Fork Foods and Laguna, Nigal today Alicia,
Aliso Creek Road and lapause an Old Carl's Junior. But
you would never note except for the fact that there
we parked in the drive through. Bill. That's where wondering
(13:00):
about Ladle is with me today as we're celebrating the holidays,
sliding into what we refer to as Thanks Brilling, our
second annual out here in Laguna and the Gall at
Wildfork Foods, introducing you to folks having some great food
and just spectacua. Please no, you can take the stickers.
So this lovely lady came up and she goes, Bill's
(13:22):
working six days a week, you're working seven? Tell Gary
and chann and there's slackers.
Speaker 4 (13:27):
Yeah, and they are.
Speaker 1 (13:28):
They are not slackers.
Speaker 4 (13:30):
Everybody who ever't worked six or seven days a week?
Do you know that I have not?
Speaker 3 (13:34):
Just I'm going to brag a little bit here you Yeah, Hey,
aren't I good looking?
Speaker 4 (13:39):
I have not had in my entire working career. I've
never had a five day.
Speaker 1 (13:44):
Week, not once.
Speaker 3 (13:46):
I have worked a minimum of six days since probably
in my early twenties.
Speaker 1 (13:51):
You don't relax, well now, I don't know. You get shpilkus.
I do get shpilkus. You have to move all the time,
moving from point A to point B. So we're out here,
we're enjoying food and meeting a lot of great folks,
taking pictures.
Speaker 4 (14:06):
And someone got me a bottle of wine.
Speaker 1 (14:08):
Well, actually they got it for me Bill. Oh okay, Bill.
He thinks everything free is for him, that's correct. He's
tried to take some of my fork pork stickers because
they were free. I'm like, what do you need that?
Speaker 3 (14:22):
And by the way, real quickly, the food here. If
you come out to Laguna Miguel at the Wild Fork
store here. It's the samples are insane. Make sure you
come hungry because this is not Costco crappy you know,
little one bite stuff where you have to throw the
Korean ladies out, you know, you have to push them
out of.
Speaker 1 (14:41):
Bill has to change outfits, I know, like a trick
or treater trying to I know.
Speaker 3 (14:46):
Do you know have me noticed that the Costco the
people that give the samples don't speak English anymore?
Speaker 1 (14:51):
I did not notice it.
Speaker 4 (14:52):
I do, yeah, because I live in those lines constantly.
All right, I'm gonna let you do the rest of
the show.
Speaker 1 (14:56):
No, that was fascinating. Yeah, I know it. I want
to introduce you to it on check that we have
here Chris khalifas with Khalifa's Barbecue, he is a pitmaster.
The only bad thing is you're out already.
Speaker 7 (15:08):
We ran out pretty fast.
Speaker 1 (15:10):
We've had a big crowd today, a huge crowd.
Speaker 7 (15:13):
You know, the food goes by so quick when people
enjoy it. You know, they're lining up before we even
start and they're waiting for it for us to make
a second round, and sometimes it just when it goes
to go.
Speaker 1 (15:23):
So tell us what you were cooking today. And what
the product that you used from Wild Fork.
Speaker 7 (15:28):
So we did a pecanya today with the Sure We
and we did a garlic brand. That's actually all all
the products that we use today are can be found
at the Wildfork stores. And we like to utilize everything
so people could actually come by here and buy everything
that they need and utilize it to the best of
their abilities to you know, put out a great product.
Speaker 1 (15:51):
And you know what the funny thing is, Okay, so
you're using pecan, huh, you're cooking it beautifully. By the way,
it was absolutely, thank you, fantastic, was excellent. And then
how often do you put bread on the side that
still makes people comment about, Yeah, that's how good that
bread is that you put it up against that really spectacular.
Speaker 7 (16:13):
Yeah, sometimes it's funny because bread was still the show.
People love bread just like they love cheese, and this
has both.
Speaker 1 (16:21):
The bread so well with that cut.
Speaker 7 (16:24):
Yeah. Luckily it paired very well and people kept coming
back for we won't point you out seconds.
Speaker 1 (16:29):
Third Force we know who you are was like over here, yeah, God,
I went times.
Speaker 7 (16:38):
Yeah, but we're happy to be able to, you know,
get these great products and I love it.
Speaker 1 (16:44):
I personally love them.
Speaker 7 (16:45):
I get to try some of them ahead of time
and and see what works best. And sometimes we'll go
a different route, you know, depending on what we have,
like our equipment. Just keep things warm or keep things hot,
and and try to have everybody, you know, really like
what Wild Ports carries.
Speaker 1 (17:03):
So okay, so everybody's gonna come to you for everything
during the holidays, like, hey, how do I cook this?
How do I cook that? Do you like to grill
for the holidays? Oh? Yes, I personally.
Speaker 7 (17:13):
I have a barbecue business called Khalifa's Barbecue. I do
pop ups from you know, Los Angeles County throughout Orange County.
We do different cooks throughout you know, throughout the year.
We do big festivals catering. But right now we do
have a menu out. I do turkeys, whole turkeys. I
do biscuits, ribs, side dishes. But yeah, we do a
(17:36):
lot of different cookings throughout the holidays.
Speaker 1 (17:39):
What's your go to cooking technique for your ribs? What
kind of ribs are you doing? You doing beef for pork?
I do both?
Speaker 7 (17:44):
Yeah, Yeah, So I do pork ribs and I make
my own personal rub and I just glaze them, you know,
after the cook is done, and I actually won a
couple of competitions with those for with their recipe and
on the beef ribs, I just use traditional Texas style
barbecue salt and that's it. And people will always think
that it's a lot more. They say, oh, no, there's
got to be way more rubs on this. I'm like, no,
(18:06):
it's really just salt and pepper.
Speaker 1 (18:08):
You know, we're talking to Chris Khalifas from Khalifa's Barbecue.
He's a pitmaster. And people laugh all the time when
you tell them, like you go do a Brazilian charaskaya
or something like that. You go and you get all
the different meats and they go, hey, how do you
prepare this? You know what they use? Salt? It's a
special salt. It's a I'm trying to think of the
(18:30):
name of it, but it's a it's a and that's
all they put on there. If you have a good
cut of meat and you know how to cook it
properly and how.
Speaker 7 (18:40):
To cut it properly depending on what it is, you
don't need a lot No, no, you want the meat
to be the star of the show.
Speaker 1 (18:47):
Yeah, people like.
Speaker 7 (18:48):
To use a bunch of different ingredients and what happens
you're hiding it over?
Speaker 1 (18:53):
Does it?
Speaker 7 (18:53):
I think less is more when it comes to good
quality meats, and just let the meat shine and make
some good bread.
Speaker 1 (18:59):
And that's why I shaved my head. It's not because
I'm balding. I just I want you to be able
to see the natural taking all of this. I don't
want to put a bunch of stuff to cover it up.
I want the pure magic. Exactly.
Speaker 7 (19:12):
Let the start, the.
Speaker 1 (19:16):
Flavors and the cheeks. Yeah, exactly. So I love that.
And your your favorite go to cut. It's like nothing
else you're it's the last grill you're ever gonna do.
What are you grilling?
Speaker 7 (19:29):
Probably by steak? Oh yeah, I think it's the best
flavorable steak.
Speaker 1 (19:33):
But this but.
Speaker 7 (19:33):
Kanya is like won me over there.
Speaker 1 (19:36):
But this has that kind of spectacular texture and flavor,
has that fat cap. How's that fattiness? So there are
a lot of similarities huts.
Speaker 7 (19:47):
And the funny thing is before I started doing wildfork events,
I never and I never cooked the kanya.
Speaker 1 (19:53):
No, I never had a lot a lot of people
because it's harder to get and.
Speaker 7 (19:57):
You don't work as Yeah, and I didn't realize that
it's very affordable. It's a very affordable piece of meat,
and it's it's great. You know, I don't think a
lot of people can really mess it up. And I
think that's what the big deal of it is. It's
really favorful of her people that are just starting out
in the barbecue rope.
Speaker 1 (20:14):
We'll stick around, we'll shot some more talking with one
of the on site chefs today, Chris Khalifas. He's with
Khalifa's Barbecue, which is great. It's what a great name
for a barbecue pitmaster. It's just got you know, thank you. Well.
Speaker 7 (20:28):
My last name is Espinoza.
Speaker 1 (20:30):
Wait so wait a.
Speaker 4 (20:31):
Say so, I don't know.
Speaker 1 (20:32):
Okay, there's a couple of Chris.
Speaker 7 (20:36):
Okay, barbecue is the name of my barbecue company.
Speaker 1 (20:40):
Chris.
Speaker 4 (20:40):
There's a couple of guys in a green uniform over.
Speaker 1 (20:43):
The No no, no, the apartment. Yeah no, they're not.
They're gonna say, all right, seriously, give us all your
I'll work on a deal with them, like if you
give us some of those ribs, Yeah, exactly, all right,
we'll be back with more. So to go. Nowhere is
we broadcast live and little do a gall at the
Wild Fork Foods on the corner of Lapause and Aliso
(21:04):
Creek Road.
Speaker 6 (21:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:13):
We broadcast live today at Wildfork Foods in Orange County.
We're out here in Laguna Gala, which is stunning. I mean,
it's just gorgeous out here. It's so nice to walk
around in Orange County. You know, I'm used to LA.
I haven't stepped over one body yet or any human excrement.
It's been nice. No potholes. Gosh, mere Bass. If you're listening, gosh,
(21:39):
you should come out here. It's really nice in Orange County.
Come out here. And it's just like you see cops
driving by and they're waving and uh with nothing to
do because everybody's I don't know, following the rules. It's weird.
It's great having a good time out here of my city, LA.
(22:01):
But holy smokes smokes, all right. So we're out here
celebrating things, grilling. This is our second annual at this location.
Of course, we started many years ago out there at
our friends in Laverne Outdoor Elegance. Still great, great friends
in a great place. If you're looking for grills and
outdoor furniture and the like. Who we love Doug and
(22:23):
Sharon and all those folks over there. But we've come here.
It's our second year out here, and it's just if
you haven't been to Wildfort Foods, I invite you first
to check out Wildforkfoods dot com and see what they
do there, because they're just doing it right. It's a special,
special store. You're talking about more cuts of meat than
(22:46):
you will find anywhere else, and the reason for that
is flash freezing. And they have appetizers. You know, they
have that garlic bread which is phenomenal. They've got seafood,
They've got over two hundred cuts of beef alone, let
alone getting into the poultry and the like. So that's
all to say that you're going to find something special
(23:06):
here for sure. So a lot of people that we've
been meeting and enjoying their food today, Carhart, we were
talking about them the other week on the show last week,
but I was handed at twenty thirteen petite Surah and
this is I mean, just I can't wait to crack
(23:27):
that open again. We were talking with Chris Espinoza from
Khalifa's barbecue. He's a pitmaster. Talking to people about the
different cuts and trying something different. I hope inspires you.
I love nothing more than when people say, hey, I
heard you talk about this and I wasn't expecting to
try that, or I really liked it. Picanha has been
(23:50):
the cut of the day, obviously. It's one of those
things that learning about flank steak another thing. Branch out
a little bit. What are the flavors you like? Do
you want something light and delicate, you want something you know, heavy, earthy,
whatever it might be. They have it here. They've got sauces,
(24:11):
they have spice blends galore. A lot of the things
you've eaten today they've used those those blends on. If
you had the tacos from our friends at Wahu's Fish Tacos,
then you've been having the different blends that they have inside.
They've got many of them. So Bill Handle, my buddy,
has been hanging out with us today. We also have
(24:33):
our friends from Zelman's Minty Mouth. Have you guys gotten
a chance to get yourself some of these the new
Sperimid flavor they've got here. If you are here, if
you're thinking of buying Zelmens and you're here, they have
a special special offer for you. This is you can't
get anywhere. You can't do it on the website, but
you can get five packs for the cost of three.
(24:54):
It's a ten dollars Discountant's great ability to get in
there and boost up your I keep them on me
all the time I have. Yeah, so it's a good
way to boost that up. But you can still get
the fifty percent off when you go to Zelmans dot com.
Speaker 3 (25:08):
You know, and as you by the way, if you
get the free sample and if you do purchase Zelman's
the great show offer today or a great broadcast offer,
I want to show everybody this package of Zelmens that
I have absolutely free to me.
Speaker 1 (25:24):
You have to pay for yours. Thanks first the stereo.
Speaker 4 (25:28):
I just wanted to point that out, Okay, just to
let you know.
Speaker 1 (25:31):
He loves free. Where did that come from?
Speaker 4 (25:33):
I don't know.
Speaker 1 (25:35):
I just don't you know. I mean, free is nice.
I hear something about supporting people.
Speaker 4 (25:40):
I have a philosophy.
Speaker 1 (25:42):
Yeah, I know. Okay.
Speaker 3 (25:43):
And you can't get it free or wholesale, you just
don't need it.
Speaker 1 (25:47):
Does it hurt still when you get it wholesale?
Speaker 4 (25:49):
Yeah?
Speaker 1 (25:50):
Or do you feel like I'm it hurts. No, it hurts.
So let me get this straight. So when you get
something wholesale, you're getting it over the average buyer, but
when you get something for free, getting it over the
buyer and the cellar.
Speaker 4 (26:02):
That is correct.
Speaker 1 (26:02):
Okay, I'm slowly starting to understand how that works, how
that interesting mind of view works. What has stood out
to you today, sir? As far as the eats.
Speaker 3 (26:14):
You know, the tacos from Wahoo's, the fish taco, the
pecanya that's been whist makes unbelievable, and just you know
everything that pump.
Speaker 1 (26:24):
The pies, all that pumpkin pie.
Speaker 4 (26:26):
Right, it's incredible. And they have inside.
Speaker 3 (26:28):
But a lot of people don't know about Wildfork is
they have a lot of side. I mean, they're known
for their beef, they're known for their meats. The desserts
are incredible. They are the best cheesecake ever.
Speaker 1 (26:40):
And that garlic bread too is phenomenal. So I always
say it is think about these things for the holidays.
We come back. We got another hour with you here outside,
come by say hello. We're in Laguna Negal on the
corner of LAPAs and a Liso Creek Road, here at
the Wildfork Foods. Come on and buy and say hi.
We'll be back more. It's the Fork Report on Neil Servader.
(27:02):
This is KFI heard everywhere on the iHeartRadio app. You've
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday, and anytime on demand on the iHeartRadio app.
Hey, it's Nielsavidri. You're listening to kfi EM six forty
the four Report on demand on the iHeartRadio app.
Speaker 2 (00:21):
Len me teach you had to. Let me teach you
had to kinda let me teach you had to. It's
a a colin arg Let me teach you how to.
Speaker 3 (00:40):
Let me teach you.
Speaker 1 (00:42):
Kfi AM six forty live everywhere on the iHeartRadio app. Oh, hey, everybody,
Happy Saturday to you. So nice to see you out
here on a beautiful day in Orange County. We're here
in Lagunaa gall at Wildfork Foods in Laguna Gallon. We
are flanked with all kinds of great people. We've got
Khalifa's Barbecue, We've got fire Steation number two out here,
(01:05):
Wild Fork Food Truck. We talked to Viviana just a
few moments ago, my buddy wing Lamb with Wahoo's Fish
Tacos and of course Zelman's Mitty Mouth. Not only are
they giving out samples for their new Spearmint three capsules
in here, but if you are here the special today
if you want to purchase some is you get five
packs for the cost of three, and they'll take care
(01:26):
of you right over here. But I can't say enough
good things about them. Bill and I have put them
to the test. Yeah, we were with them with onions
and garlic and really really have seen how they're Lit's
invite people here.
Speaker 3 (01:42):
If you're out driving around and anywhere near Laguna Miguel,
come on by. We're broadcasting in the parking lot wild
Fork Foods, and we have more free samples of food
than you can imagine. And I mean this is seriously big,
wonderful samples every I mean steak, ham and macaroni and
cheese and oh it's just phenomenal and.
Speaker 1 (02:04):
Ham yeah, I mean jar.
Speaker 3 (02:06):
I want to point out, of course, unfortunately the food
is free. Now I get free samples. The only thing
that would be better if you had to pay for it.
That's when I really that's.
Speaker 4 (02:17):
When I really enjoy it like free.
Speaker 1 (02:18):
When other people have to say that's exactly right.
Speaker 3 (02:22):
Makes That's why I only have poor friends, because it
may I feel richer.
Speaker 1 (02:25):
Wait a second, I'm your poor.
Speaker 4 (02:27):
And so anyway, come on by, say hello.
Speaker 3 (02:30):
Neil is here and interviewing a pile of people, and
we're right at in front of the Wild Fork store.
And by the time we leave, you're going to see
me walk out with a bag full.
Speaker 1 (02:41):
We'll shine.
Speaker 4 (02:42):
Unfortunately it's not going to be free.
Speaker 1 (02:45):
Yeah, it hurts him. He actually has pains, which is
why doctor Keeney was here. So come on out takes
the great food. Especially now tis the season to be
making sure you put your h all of your menus together.
That's what keeps you from going crazy. And right now
we have Ron Smith and we've had Ron gotten to
know Ron from you know, meeting at these events talking.
He's also one of you. He's a KFI listener, so
(03:08):
he is standing in solidarity with you. He's a multi
unit leader for the Orange County Wildfork Foods here. Good
to see you, buddy, Good to see you guys again.
So with the holidays here, this has to be a
great time to recommend things yes in the stores to people. Yeah,
it really is.
Speaker 5 (03:25):
And it's amazing just the amounts of different product we had,
Like Prosson mentioned a little while ago, there's twenty two
whole birds that you can get for you know, different
kinds of things giving. So if you're tired of doing
turkey same thing year after year, Capon is a really
great option for you. We have Goose, I mean all
kinds of things. So and just real quick, just to
(03:47):
clear up something, Bill, the food that you took from
the Mission Vehile store the week before last year, were supposed.
Speaker 1 (03:52):
To pay for that.
Speaker 5 (03:53):
So then we've given you one thing. So we have
Aaron from that stores coming over. So only time Bill
run so I really quick it was, it was, yeah,
we do have it on cameras. So Aaron's waiting for you,
so he is. He'll be there till seven tonight, so
you can swing by a saddle.
Speaker 1 (04:11):
I have his credit card number. Okay, perfect, I'll be
buying stuff. Everybody gets something. I'm gonna be like Oprah
today and you get a roast? Did you get a roast?
Did you get a roast? Exactly? So explained the capon
and the and the you know, because really present presentation
might be some familiar flavors, maybe something new, but presentation, so.
Speaker 5 (04:31):
It's really it's one of those things where if you
like chicken or you like turkey, it's similar to the hangarsteak.
So it's just a better version of what you're used
to eating. And it's super simple to cook. Like we
went to culinary that we talked about a little while ago.
A couple of weeks ago, we had Chef Sebastian came
out and we just kind of went through as a
team and prepared it together, super super simple, and then
(04:52):
we all sampled it tried it, and it's absolutely amazing,
super simple. Sometimes it thinks it seems like something may
be difficult to cook if we haven't cooked it a
lot of times, but you can ask anybody in any
of our stores. We all go through this training, so
it's actually super super simple. People ask us about the
hangar steak constantly like how did you do this? What's
so special about this? We use the simplest technique that
(05:15):
you could possibly use for it, and it comes out
perfect every time. So it's just really it's the quality
of the product that we sell that really makes it
so easy to cook things that are going to taste
awesome for you.
Speaker 4 (05:25):
How big is a tape fine?
Speaker 5 (05:27):
They run about ten to twelve pounds on it size. Yeah, okay,
it's a good turkey dinner. Yeah, so that's a twelve
pound fifty pound bird.
Speaker 1 (05:36):
Which is what you get if you've got the pre
cooked turkeys that they have here. If you want to
go from frozen to cooked, perfectly cooked in under five hours.
They've got those already pre prepared. In addition to young
turkeys and the like here that you can do from scratch.
Speaker 5 (05:53):
And we have one this year that's a fully cooked
that you would just defrost and reheat. Yeah, so it's
the first year we've had it and it's absolutely amazing,
absolutely amazing turkey.
Speaker 1 (06:01):
So ron when people come in, because that's really one
of the reasons why things grilling started so many years
back at our friends at Outdoor Elegance there in Laverne.
We did these big events and the key was to
remind people that we live in southern California. You can
grill your entire holiday meal from head to toe. I
(06:23):
mean your rappetizers too, you deserts on your grill. And
also to remind you of different cuts. Tradition is great.
I love all those things, but throw in something extras,
throw in something a little different that they weren't expecting.
What's a different beef cut than just your typical prime rib.
Speaker 5 (06:43):
So we have the prime rib, but then also you
can use oddly enough, the pecanya that we all tasted today. Oh,
that's really great as a replacement for if you want
to do something different than a prime rib. You can
cook it exactly that you would the same way you
would a prime rib, and it's going to come out great.
Speaker 1 (07:00):
Hold that thought. We'll come back with more with Ron Smith,
the multi unit leader for Orange County with Wild Fork Foods,
talk about some of those other cuts that maybe you're
curious about, and I'll give you the hot tip about
their website when we come back. It's the Fork Report.
Thanks grilling out here in Orange County with my buddy
Bill Handel. Come on out, say hello. We're in Lagoon
and Negal. We're on the corner of La Pause and
(07:23):
Aliso Creek Road. Easy to find. Still lots of food
and fun to have, so giveaways included. So go nowhere.
All right, it's a Fork Report and we'll be back
in a moment from now.
Speaker 6 (07:36):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:44):
Hey everybody, Happy Saturday to you. Nice kilt sir. Is
it true? It is? Nobody drop anything. I don't want
to picking up anything. Let me est now.
Speaker 4 (07:54):
See if we can see the bell ringers.
Speaker 1 (07:56):
No, don't see nothing. Welcome by the way, kid, can't
I am six forty heard everywhere on the iHeartRadio app.
That's the voice of my buddy, mister Mornings himself. Mister
Bill Handle. Happy to be out here at Wild Fork
Foods in Laguna Nego, South South South South Orange County.
(08:17):
Our people, it's really, really wonderful as we celebrate the
holidays with our second annual thanks grilling here and the
Laguna getting the gal with our partners Wild Fork Foods,
and we're enjoying the food and the camaraderie and connecting
with each other's. Zelman's is out here. They have a
special now's the time if you're here to buy while
(08:37):
you're here, is all I'm gonna say. Get out here
and enjoy. Plus they've got some samples for you, oh
big samples.
Speaker 3 (08:43):
Well, if you can have more food and you know
what to eat, and if you know what to eat
not to eat, and if you don't.
Speaker 1 (08:50):
Want the mint part, Handle has offered to suck the
mint part off for you so you can just have
the wonderful capsule with the parsley seed oil. Okay, I don't, don't,
don't please. I know I shouldn't have said anything.
Speaker 4 (09:03):
No idea what I was about to say.
Speaker 1 (09:05):
Do know do it during the break. No, I'm sorry
I said anything. I'm sorry, but we're having a good
time out here. And right now we're talking to Ron.
Got to know Ron from connecting with him at these
events and stuff. Ron Smith, he's the multi unit leader
for O. C. Wildford Foods. He knows a lot about
this stuff. So seeing people walk by with the product, okay,
(09:29):
you talk about it, you give them ideas. You talked
about the pecan ha doing something different than let's say
a prime rib. But you you enjoy it. Now you
do some grilling yourself, right, Yeah?
Speaker 5 (09:43):
Absolutely, Yeah, And it's almost a rule if you work
for wild Work. So that's kind of I think that's
how we find our way here is because we love food.
We love working with our customers. One thing I don't
want to forget to mention though, is we were talking
a couple of minutes ago about choices for the holidays.
Sometimes we're confused what to get or we want to
try something new.
Speaker 1 (10:03):
Inside the store.
Speaker 5 (10:04):
There we have a catalog, a holiday catalog that's great.
So it goes through lists everything that we have, leg lamb,
the duck, the goose, everything. There's some recipes inside it too,
so you can either get a hard copy inside the
store for ideas that you're looking for, or you can
download it off our app or off of our website.
Speaker 1 (10:21):
That's absolutely amazing. That was the hot tip that I
teased before we went on how to use the website.
Not only can you get a lot of these things
here at the store, but you can go to the
website for ideas on menus and use cooking and anybody
you see in the orange shirts when you walk into
a Wildford Foods, it's not there to ring you up.
(10:42):
There to help your experience understand what the products are.
Do not be afraid to say this is ground beef
and this is ground beef, or this is a steak
and this is a steak. I don't know what the
difference is.
Speaker 5 (10:56):
Yeah, that's the key is there's so many different things,
and there's so many things that all of us have
tried and not tried. So in the store when you
come in, always talk to one of any of the
people who are working because a lot of times the
way that they found their way to working with us
here at Wilderfork is they were a customer first, so
and then they've kind of come along and started working
with us. So they love to talk about the food
(11:17):
in the store. They love to exchange recipes. We have
a team member that works in our store that Bill
steals from over in look in Mission via Hill, And
if you talk to Steve about anything in that stort,
you're going to get pictures on his phone of everything
that he's been smoking. So it's it's a totally unique
experience to any grocery store that you're going to come into.
(11:39):
Most places, it's get you in quick and get you
out quick. Here we want to keep you a little
bit longer. We want to have a conversation with you.
We want to learn from you guys. You guys want
to learn from us. So we really try to make
it a completely different experience than what you're going to
see in a different any any other kind of grocery store.
So please come in, hang out, have fun. We do
a lot of stampling inside the stores.
Speaker 1 (12:00):
So yeah, my clo of approval is a real one here.
I'm not made to talk about anything I don't want
to talk about, And I as sure as hell wouldn't
promote or be a spokesperson for something I didn't believe
in or use myself so a lot of great stuff
here at Wildfork Foods. We're here in Laguna, New gall
until five o'clock. Come out, say hello, I'd love to
meet you. Shake your hand. Bill Handles out here as well,
(12:22):
mister Ron Smith. Everybody multi Unit leader here for Wildfork Foods.
We'll be back with more, So go nowhere. This is KFI.
Speaker 6 (12:32):
You're listening to The Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (12:39):
I'm starting to lose my voice. I think this year
we're outside. It's the Fork Report. I'm Neil Savedra. We're
broadcasting live from Wild Fork Foods and Laguna, Nigal today Alicia,
Aliso Creek Road and lapause an Old Carl's Junior. But
you would never note except for the fact that there
we parked in the drive through. Bill. That's where wondering
(13:00):
about Ladle is with me today as we're celebrating the holidays,
sliding into what we refer to as Thanks Brilling, our
second annual out here in Laguna and the Gall at
Wildfork Foods, introducing you to folks having some great food
and just spectacua. Please no, you can take the stickers.
So this lovely lady came up and she goes, Bill's
(13:22):
working six days a week, you're working seven? Tell Gary
and chann and there's slackers.
Speaker 4 (13:27):
Yeah, and they are.
Speaker 1 (13:28):
They are not slackers.
Speaker 4 (13:30):
Everybody who ever't worked six or seven days a week?
Do you know that I have not?
Speaker 3 (13:34):
Just I'm going to brag a little bit here you Yeah, Hey,
aren't I good looking?
Speaker 4 (13:39):
I have not had in my entire working career. I've
never had a five day.
Speaker 1 (13:44):
Week, not once.
Speaker 3 (13:46):
I have worked a minimum of six days since probably
in my early twenties.
Speaker 1 (13:51):
You don't relax, well now, I don't know. You get shpilkus.
I do get shpilkus. You have to move all the time,
moving from point A to point B. So we're out here,
we're enjoying food and meeting a lot of great folks,
taking pictures.
Speaker 4 (14:06):
And someone got me a bottle of wine.
Speaker 1 (14:08):
Well, actually they got it for me Bill. Oh okay, Bill.
He thinks everything free is for him, that's correct. He's
tried to take some of my fork pork stickers because
they were free. I'm like, what do you need that?
Speaker 3 (14:22):
And by the way, real quickly, the food here. If
you come out to Laguna Miguel at the Wild Fork
store here. It's the samples are insane. Make sure you
come hungry because this is not Costco crappy you know,
little one bite stuff where you have to throw the
Korean ladies out, you know, you have to push them
out of.
Speaker 1 (14:41):
Bill has to change outfits, I know, like a trick
or treater trying to I know.
Speaker 3 (14:46):
Do you know have me noticed that the Costco the
people that give the samples don't speak English anymore?
Speaker 1 (14:51):
I did not notice it.
Speaker 4 (14:52):
I do, yeah, because I live in those lines constantly.
All right, I'm gonna let you do the rest of
the show.
Speaker 1 (14:56):
No, that was fascinating. Yeah, I know it. I want
to introduce you to it on check that we have
here Chris khalifas with Khalifa's Barbecue, he is a pitmaster.
The only bad thing is you're out already.
Speaker 7 (15:08):
We ran out pretty fast.
Speaker 1 (15:10):
We've had a big crowd today, a huge crowd.
Speaker 7 (15:13):
You know, the food goes by so quick when people
enjoy it. You know, they're lining up before we even
start and they're waiting for it for us to make
a second round, and sometimes it just when it goes
to go.
Speaker 1 (15:23):
So tell us what you were cooking today. And what
the product that you used from Wild Fork.
Speaker 7 (15:28):
So we did a pecanya today with the Sure We
and we did a garlic brand. That's actually all all
the products that we use today are can be found
at the Wildfork stores. And we like to utilize everything
so people could actually come by here and buy everything
that they need and utilize it to the best of
their abilities to you know, put out a great product.
Speaker 1 (15:51):
And you know what the funny thing is, Okay, so
you're using pecan, huh, you're cooking it beautifully. By the way,
it was absolutely, thank you, fantastic, was excellent. And then
how often do you put bread on the side that
still makes people comment about, Yeah, that's how good that
bread is that you put it up against that really spectacular.
Speaker 7 (16:13):
Yeah, sometimes it's funny because bread was still the show.
People love bread just like they love cheese, and this
has both.
Speaker 1 (16:21):
The bread so well with that cut.
Speaker 7 (16:24):
Yeah. Luckily it paired very well and people kept coming
back for we won't point you out seconds.
Speaker 1 (16:29):
Third Force we know who you are was like over here, yeah, God,
I went times.
Speaker 7 (16:38):
Yeah, but we're happy to be able to, you know,
get these great products and I love it.
Speaker 1 (16:44):
I personally love them.
Speaker 7 (16:45):
I get to try some of them ahead of time
and and see what works best. And sometimes we'll go
a different route, you know, depending on what we have,
like our equipment. Just keep things warm or keep things hot,
and and try to have everybody, you know, really like
what Wild Ports carries.
Speaker 1 (17:03):
So okay, so everybody's gonna come to you for everything
during the holidays, like, hey, how do I cook this?
How do I cook that? Do you like to grill
for the holidays? Oh? Yes, I personally.
Speaker 7 (17:13):
I have a barbecue business called Khalifa's Barbecue. I do
pop ups from you know, Los Angeles County throughout Orange County.
We do different cooks throughout you know, throughout the year.
We do big festivals catering. But right now we do
have a menu out. I do turkeys, whole turkeys. I
do biscuits, ribs, side dishes. But yeah, we do a
(17:36):
lot of different cookings throughout the holidays.
Speaker 1 (17:39):
What's your go to cooking technique for your ribs? What
kind of ribs are you doing? You doing beef for pork?
I do both?
Speaker 7 (17:44):
Yeah, Yeah, So I do pork ribs and I make
my own personal rub and I just glaze them, you know,
after the cook is done, and I actually won a
couple of competitions with those for with their recipe and
on the beef ribs, I just use traditional Texas style
barbecue salt and that's it. And people will always think
that it's a lot more. They say, oh, no, there's
got to be way more rubs on this. I'm like, no,
(18:06):
it's really just salt and pepper.
Speaker 1 (18:08):
You know, we're talking to Chris Khalifas from Khalifa's Barbecue.
He's a pitmaster. And people laugh all the time when
you tell them, like you go do a Brazilian charaskaya
or something like that. You go and you get all
the different meats and they go, hey, how do you
prepare this? You know what they use? Salt? It's a
special salt. It's a I'm trying to think of the
(18:30):
name of it, but it's a it's a and that's
all they put on there. If you have a good
cut of meat and you know how to cook it
properly and how.
Speaker 7 (18:40):
To cut it properly depending on what it is, you
don't need a lot No, no, you want the meat
to be the star of the show.
Speaker 1 (18:47):
Yeah, people like.
Speaker 7 (18:48):
To use a bunch of different ingredients and what happens
you're hiding it over?
Speaker 1 (18:53):
Does it?
Speaker 7 (18:53):
I think less is more when it comes to good
quality meats, and just let the meat shine and make
some good bread.
Speaker 1 (18:59):
And that's why I shaved my head. It's not because
I'm balding. I just I want you to be able
to see the natural taking all of this. I don't
want to put a bunch of stuff to cover it up.
I want the pure magic. Exactly.
Speaker 7 (19:12):
Let the start, the.
Speaker 1 (19:16):
Flavors and the cheeks. Yeah, exactly. So I love that.
And your your favorite go to cut. It's like nothing
else you're it's the last grill you're ever gonna do.
What are you grilling?
Speaker 7 (19:29):
Probably by steak? Oh yeah, I think it's the best
flavorable steak.
Speaker 1 (19:33):
But this but.
Speaker 7 (19:33):
Kanya is like won me over there.
Speaker 1 (19:36):
But this has that kind of spectacular texture and flavor,
has that fat cap. How's that fattiness? So there are
a lot of similarities huts.
Speaker 7 (19:47):
And the funny thing is before I started doing wildfork events,
I never and I never cooked the kanya.
Speaker 1 (19:53):
No, I never had a lot a lot of people
because it's harder to get and.
Speaker 7 (19:57):
You don't work as Yeah, and I didn't realize that
it's very affordable. It's a very affordable piece of meat,
and it's it's great. You know, I don't think a
lot of people can really mess it up. And I
think that's what the big deal of it is. It's
really favorful of her people that are just starting out
in the barbecue rope.
Speaker 1 (20:14):
We'll stick around, we'll shot some more talking with one
of the on site chefs today, Chris Khalifas. He's with
Khalifa's Barbecue, which is great. It's what a great name
for a barbecue pitmaster. It's just got you know, thank you. Well.
Speaker 7 (20:28):
My last name is Espinoza.
Speaker 1 (20:30):
Wait so wait a.
Speaker 4 (20:31):
Say so, I don't know.
Speaker 1 (20:32):
Okay, there's a couple of Chris.
Speaker 7 (20:36):
Okay, barbecue is the name of my barbecue company.
Speaker 1 (20:40):
Chris.
Speaker 4 (20:40):
There's a couple of guys in a green uniform over.
Speaker 1 (20:43):
The No no, no, the apartment. Yeah no, they're not.
They're gonna say, all right, seriously, give us all your
I'll work on a deal with them, like if you
give us some of those ribs, Yeah, exactly, all right,
we'll be back with more. So to go. Nowhere is
we broadcast live and little do a gall at the
Wild Fork Foods on the corner of Lapause and Aliso
(21:04):
Creek Road.
Speaker 6 (21:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:13):
We broadcast live today at Wildfork Foods in Orange County.
We're out here in Laguna Gala, which is stunning. I mean,
it's just gorgeous out here. It's so nice to walk
around in Orange County. You know, I'm used to LA.
I haven't stepped over one body yet or any human excrement.
It's been nice. No potholes. Gosh, mere Bass. If you're listening, gosh,
(21:39):
you should come out here. It's really nice in Orange County.
Come out here. And it's just like you see cops
driving by and they're waving and uh with nothing to
do because everybody's I don't know, following the rules. It's weird.
It's great having a good time out here of my city, LA.
(22:01):
But holy smokes smokes, all right. So we're out here
celebrating things, grilling. This is our second annual at this location.
Of course, we started many years ago out there at
our friends in Laverne Outdoor Elegance. Still great, great friends
in a great place. If you're looking for grills and
outdoor furniture and the like. Who we love Doug and
(22:23):
Sharon and all those folks over there. But we've come here.
It's our second year out here, and it's just if
you haven't been to Wildfort Foods, I invite you first
to check out Wildforkfoods dot com and see what they
do there, because they're just doing it right. It's a special,
special store. You're talking about more cuts of meat than
(22:46):
you will find anywhere else, and the reason for that
is flash freezing. And they have appetizers. You know, they
have that garlic bread which is phenomenal. They've got seafood,
They've got over two hundred cuts of beef alone, let
alone getting into the poultry and the like. So that's
all to say that you're going to find something special
(23:06):
here for sure. So a lot of people that we've
been meeting and enjoying their food today, Carhart, we were
talking about them the other week on the show last week,
but I was handed at twenty thirteen petite Surah and
this is I mean, just I can't wait to crack
(23:27):
that open again. We were talking with Chris Espinoza from
Khalifa's barbecue. He's a pitmaster. Talking to people about the
different cuts and trying something different. I hope inspires you.
I love nothing more than when people say, hey, I
heard you talk about this and I wasn't expecting to
try that, or I really liked it. Picanha has been
(23:50):
the cut of the day, obviously. It's one of those
things that learning about flank steak another thing. Branch out
a little bit. What are the flavors you like? Do
you want something light and delicate, you want something you know, heavy, earthy,
whatever it might be. They have it here. They've got sauces,
(24:11):
they have spice blends galore. A lot of the things
you've eaten today they've used those those blends on. If
you had the tacos from our friends at Wahu's Fish Tacos,
then you've been having the different blends that they have inside.
They've got many of them. So Bill Handle, my buddy,
has been hanging out with us today. We also have
(24:33):
our friends from Zelman's Minty Mouth. Have you guys gotten
a chance to get yourself some of these the new
Sperimid flavor they've got here. If you are here, if
you're thinking of buying Zelmens and you're here, they have
a special special offer for you. This is you can't
get anywhere. You can't do it on the website, but
you can get five packs for the cost of three.
(24:54):
It's a ten dollars Discountant's great ability to get in
there and boost up your I keep them on me
all the time I have. Yeah, so it's a good
way to boost that up. But you can still get
the fifty percent off when you go to Zelmans dot com.
Speaker 3 (25:08):
You know, and as you by the way, if you
get the free sample and if you do purchase Zelman's
the great show offer today or a great broadcast offer,
I want to show everybody this package of Zelmens that
I have absolutely free to me.
Speaker 1 (25:24):
You have to pay for yours. Thanks first the stereo.
Speaker 4 (25:28):
I just wanted to point that out, Okay, just to
let you know.
Speaker 1 (25:31):
He loves free. Where did that come from?
Speaker 4 (25:33):
I don't know.
Speaker 1 (25:35):
I just don't you know. I mean, free is nice.
I hear something about supporting people.
Speaker 4 (25:40):
I have a philosophy.
Speaker 1 (25:42):
Yeah, I know. Okay.
Speaker 3 (25:43):
And you can't get it free or wholesale, you just
don't need it.
Speaker 1 (25:47):
Does it hurt still when you get it wholesale?
Speaker 4 (25:49):
Yeah?
Speaker 1 (25:50):
Or do you feel like I'm it hurts. No, it hurts.
So let me get this straight. So when you get
something wholesale, you're getting it over the average buyer, but
when you get something for free, getting it over the
buyer and the cellar.
Speaker 4 (26:02):
That is correct.
Speaker 1 (26:02):
Okay, I'm slowly starting to understand how that works, how
that interesting mind of view works. What has stood out
to you today, sir? As far as the eats.
Speaker 3 (26:14):
You know, the tacos from Wahoo's, the fish taco, the
pecanya that's been whist makes unbelievable, and just you know
everything that pump.
Speaker 1 (26:24):
The pies, all that pumpkin pie.
Speaker 4 (26:26):
Right, it's incredible. And they have inside.
Speaker 3 (26:28):
But a lot of people don't know about Wildfork is
they have a lot of side. I mean, they're known
for their beef, they're known for their meats. The desserts
are incredible. They are the best cheesecake ever.
Speaker 1 (26:40):
And that garlic bread too is phenomenal. So I always
say it is think about these things for the holidays.
We come back. We got another hour with you here outside,
come by say hello. We're in Laguna Negal on the
corner of LAPAs and a Liso Creek Road, here at
the Wildfork Foods. Come on and buy and say hi.
We'll be back more. It's the Fork Report on Neil Servader.
(27:02):
This is KFI heard everywhere on the iHeartRadio app. You've
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday, and anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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