November 8, 2025 • 31 mins
Special Guest, KFI's Bill Handel, join Neil!
Paras Tulsiani from West Coast Ops Director and Vivianna Hernandez from the "Something Good LA" Food Truck (Food Truck Partner for Wild Fork) join the show!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Savidri. You're listening to KFI EM six forty,
the Fork Report on demand on the iHeartRadio app.
Speaker 2 (00:21):
Let me teach you how any Let me teach you
how it, Conda Marin Nathan, Let me teach you how to.
Speaker 3 (00:34):
It's as a colminar ation.
Speaker 1 (00:37):
Let me teach you how to.
Speaker 4 (00:40):
Let me teach you out.
Speaker 1 (00:42):
KFI lams this forty live everywhere on the iHeartRadio app.
How doy, how doy, howdy? Happy Saturday to you. Our
second annual Thanks Grilling event here in Orange County, live
from Wildfort Foods. Here in Laguna, Nical. We're at the
corner of La Pause and Aliso Road two eight zero
two two. Lapause wrote, come out and say hello. We've
(01:03):
already got a great crowd. Okay, I want you to
count off. Someone start one, and then we'll go through everybody,
so we know how many people here? Okay, what we'll
stop there too confusing, look at so yeah, just wave. Yeah,
that's great. Nothing sounds more delightful than waving on the radio.
(01:28):
If there's any mimes here, Bill and I would love
that as well. Mister Bill, handle, ladies and gentlemen, thank you, it's.
Speaker 3 (01:35):
Always fun to be here.
Speaker 5 (01:36):
People are coming up to us and saying, I've been
listening to the show for so long, and I'm telling
you how thrilled I am. There is not one person
that is younger than one hundred and thirty years old
that is coming up here. We had one one seventeen
year old. Right, Oh my god, this is my grandmother.
This actually is my great grandmother who loves you.
Speaker 1 (01:56):
So there's nothing better than listening to people come up
to Bill Handle and call him young man. Yeah, I know,
I know, boy.
Speaker 5 (02:04):
I'm asking everybody how old they are when they come
up data. Who is our security guard. By the way,
Dana is armed. If you're gonna cup and shake hands,
do it very slowly, no furtive moves, because I'll tell
him shoot this person in the heart.
Speaker 1 (02:19):
We've seen your listeners say, don't come up slowly.
Speaker 5 (02:21):
I know, and thank you, well said. And so every
time someone comes up, I go, how old are you?
And get the age and I turn to Dana and
I go, I rest my case. How many times have
I done that? All right, Dana's gun is actually a
water gun. You should do it.
Speaker 1 (02:37):
But we're thrilled to be here. The holiday season is
upon us and there's nothing better than come together with people.
So this is super cool. Now, Handle doesn't share that sentiment.
He could give a rats behind than any of you
are here. But I take it as a great compliment
that you would take your time out on a Saturday,
come out. If you haven't been to a wild fork
food location like this, you're in for a tree. It
(03:00):
is like nothing else. We've got Michelle Cube here today
by the way, right over here, and Oscar Ramirez from
the radio station, and they're both big foodies. So we
were walking through there and they had their eyes wide
as well. They've got not only great turkeys in there,
that's what you're looking for, they've got whold ducks as
well as pre cook. Oh you don't like duck, ma'am. Oh,
(03:23):
I was talking to the duck earlier. He doesn't like
you either, So what do you feel about that? He says,
you're a little gamy. Yeah, that's fighting words, and then
he said something about it being a rebick even But
in there, they have a full cook turkey that takes
about and I think it's between twelve and fifteen pounds,
takes about five hours to reheat, so anything you could
(03:46):
possibly imagine they have here, and we'll be talking about
those things. I know you're a big pecan hoff I am.
Speaker 5 (03:52):
By the way, for those people that are here you
already know, come on down and as I said, there
are samples, and I mean we're not talking little crow
happy ones. You'll have a full meal here as you
take the samples.
Speaker 3 (04:04):
Wahoo's is here.
Speaker 1 (04:05):
Wah Who's fish Tacos here you get a.
Speaker 5 (04:07):
Full taco and they have two different kinds of tacos.
We have zelmons, minty mouth. They're here for samples.
Speaker 1 (04:13):
I said, that's for after the food. Yeah, and you
have the food truck here for Wildfork foods. We have
some phenomenal eats as well.
Speaker 4 (04:23):
Risk it.
Speaker 1 (04:24):
There's mac and cheese, and there is also some Brussels
sprouts here as well as the pumpkin pie.
Speaker 5 (04:33):
Which is phenomenal. Anyway you're in, come on down, join
us and eat. And especially nobody under eighty is allowed.
Speaker 1 (04:41):
We have people there. Don't do that to people, because
you know they they come up to you for a reason.
It makes them look young.
Speaker 3 (04:49):
That's so true.
Speaker 1 (04:51):
But there is a lot to eat and we just
want to thank you for taking the time to come out.
But also, you know, when it comes to the holidays
and what you want to eat, some people say they
want to try something different. You know. They of course
have your your standards, your hams, you'r all of those things,
but they also have things that are different. And that's
one of the things that you get because of the
(05:12):
flash freezing and the ability to have cuts over two
hundred cuts of just beef alone in there, let alone
getting into lamb and those things as well, seafoods and
of course the sides, so a lot of amazing food.
It's a very easy marriage with the Forek Report to
to praise all the stuff that they have.
Speaker 3 (05:30):
Has anybody ever eatn kangaroo?
Speaker 4 (05:32):
They have it there.
Speaker 1 (05:33):
It's jumping off the shelves.
Speaker 5 (05:36):
You have good, You're all right, you know, I'm gonna
just throw it over to you because you know it's funny.
I want you to look at this. Just take a
look real quick handles side of the desk. There's no
more plates or funny.
Speaker 3 (05:47):
Finished it all.
Speaker 1 (05:48):
He went straight here eight ignoring all of you. Mine
is all here still because I wanted to say, hello, oh.
Speaker 4 (05:57):
Please, who's It's disgusting, Who's.
Speaker 1 (06:00):
Who's the kind one out of the two of us. Okay,
who's the hateful one? Well, you don't even fight that
anymore now, Well it's me. So we're gonna introduce you
to folks throughout the day. You see the tents that
are up here. They've got important people that are cooking
for you. They've got folks that want to make sure
(06:21):
that you leave here happy, that leave here with ideas
for next time you're gonna cook, or if you don't
feel like cooking. They have pre made stuff that is
really great as well. We're going to interview some people
as to the technology of the food here that sets
them apart. Some of the leaders here as well. We're
going to talk to some folks from the LA Fire
(06:41):
Department to Station number two coming up, some of our
local hero folks.
Speaker 5 (06:47):
That's when you eat the real spicy food and it's
really really hot.
Speaker 1 (06:50):
Have you ever eaten at a firehouse? Have you ever
been invited to eat at a firehouse? No, it is
the best thing you could ever do. Any firefighter or
anybody associated with a firehouse and says, hey, why did
you come? And I can see all the women nodding.
Speaker 5 (07:05):
Okay, I never have, but I'm sure that there's someone
out here who's a firefighter and would love to invite.
Speaker 1 (07:11):
Me to eat.
Speaker 5 (07:12):
Invitations are gladly accepted here.
Speaker 3 (07:16):
Now, no one's jumping up.
Speaker 1 (07:17):
They have these special suits that you could put on.
They'll light you on fire and then put you out
and then you can eat. Yeah, the food is absolutely fantastic.
So we're going to talk to some of those folks
today as well as get we've done. This is probably
the tenth or twelfth or something annual thanks grilling event
that we've done, but this is the second one we've
done here with our partners, Wild Wild Fork, and they
(07:39):
just do a great job.
Speaker 5 (07:41):
And it's a perfect combination the great meats that are here,
and it's just it couldn't be better. It's a great combination.
Speaker 1 (07:48):
And tell peop, don't have to your job.
Speaker 3 (07:50):
You already have a job.
Speaker 1 (07:51):
You shop here. I do shop here, which is yours?
Do I But what's your jam again? What's the food
that you like?
Speaker 3 (07:58):
Oh? Man, there's stay are phenomenal.
Speaker 1 (08:01):
I love those.
Speaker 5 (08:02):
Their roasts are yea and there they're pork. But Lindsay
doesn't eat pork, so I have to eat it all myself.
Speaker 1 (08:11):
She used to she a good Jew.
Speaker 3 (08:13):
No, no she's not.
Speaker 1 (08:16):
She's Goyam.
Speaker 5 (08:16):
Yeah, she is goam and she keeps kosher, well, certainly
more koacher than I am.
Speaker 1 (08:21):
Except for the filthy pitch she sleeps in.
Speaker 4 (08:22):
That dude.
Speaker 1 (08:23):
O oh seriously, Wow, I'm the one that you're on about. Wow,
after thirty plus years of this man torturing poor Michelle
Q producer, Michelle and I get.
Speaker 5 (08:38):
The Also their desserts. I'll tell you, they have a
cheesecake here. It's the best cheesecake I've ever had.
Speaker 1 (08:43):
It's phenomena.
Speaker 5 (08:44):
And the desserts and the sides, and I mean you
can get a whole meal. I didn't know they had
a pre cooked turkey.
Speaker 1 (08:50):
Oh, they're fabulous. I think I know if those are
new this year, I don't.
Speaker 3 (08:54):
Know, but I'm I was just talking to my lovely,
much younger wife and she were talking about whether we're
gonna have a.
Speaker 5 (09:02):
Thanksgiving or not at the at the house, at the home,
at the home, exactly not sim And she said, you
should have not me.
Speaker 3 (09:09):
And she said, but Bill, you don't have any friends.
Speaker 1 (09:12):
Are we going to invite? Hey? I told you I'd
be happy to FaceTime you over the meal. I'm gonna
stay with my family, but I'll FaceTime you. Yeah, and
you're not thankful for anything.
Speaker 5 (09:21):
No, No, And my kids live up in uh they
live up in the valley. So you know, driving two
hours each way, I mean, nobody's worth it.
Speaker 1 (09:29):
I took two buses, a boat planes to get out
here to Orange County.
Speaker 4 (09:33):
Yeah.
Speaker 1 (09:34):
I've never seen so many white people in my life. Wow,
although I did have some happies. Where where are my
Mexicans today? Where's my Latinos? They're they're not the ones
that work for us. Yeah, I know there there's one
over there that's more. They're mowing the lawn and uh,
there's a car wash just down the street. This is excellent, excellent.
(09:55):
We'll be back with some more. Oh. I wanted to
tell you Bill, they have young turkeys here too. I
know you like him young, so.
Speaker 5 (10:01):
If you want, they seriously have young and he and
I seriously like him young.
Speaker 3 (10:08):
But you know it's.
Speaker 1 (10:10):
I often tell no antibiotics.
Speaker 5 (10:12):
I often tell lindsay, I wish you were ten years older,
honest to god.
Speaker 1 (10:16):
Because she'd only be thirty years younger. Yeah.
Speaker 3 (10:18):
Yeah, the maturity rate is very different. I'm much younger than.
Speaker 1 (10:22):
All right, let's get some news. Yeah, let's just go
and then we'll come back. Mister Bill Handle, ladies and
filem is out here with me today until five o'clock,
two to five. We're gonna be hanging out. Thanks to
all of you for coming, and we've got much more
to do today live from on Fork Foods and Laguna
and Galles.
Speaker 6 (10:38):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:45):
Hey, Happy Saturday to you. Neil Savedra and Bill Handle
with you on the Fork Report today as we hang
out live from Laguna and a gal We're at the
Wild Fork Foods here on Lapause and what is that
Aliso Creek Road? Very easy to find us, just look
for bold, smiling and having really yummy food. We've got
a bunch of folks out here feeding you great Wild
(11:06):
Fork Food products and.
Speaker 5 (11:09):
Here we go actually a great and before before you
introduce your guest, Jim Keeney is here.
Speaker 1 (11:16):
Where is that right next to me?
Speaker 4 (11:18):
Jim is hey, doc, okay?
Speaker 5 (11:20):
And what I want him to do is go from
the various booths and the free samples that we're giving
out and then have them come in and say exactly
how horrible for your health? Every single one of these
items are.
Speaker 1 (11:34):
Yes, because when I think Bill Handle, I think health.
But come on out, say hello. We're doing our second
annual thanks grilling here today, so we're eating and enjoying
some food and the company of folks. We're going to
tell you about all the holiday stuff that they have
here at Wild Fork Foods and introduce you to some
(11:55):
neat people. And thanks to my power, Bill Handle for
taking the time to come out here. This is an
easier drive for you now.
Speaker 5 (12:01):
Yeah twenty minutes maybe, Yeah, you say it's easy, which
is the max you drive for me?
Speaker 3 (12:06):
Oh?
Speaker 4 (12:07):
No, I that's the food.
Speaker 3 (12:09):
Oh trust me, it's the food. What was I gonna say? Oh,
people are coming out and saying hello to us. Yeah,
they like me more, they hike you. I'll tell you
right now.
Speaker 4 (12:17):
Just just watch.
Speaker 1 (12:18):
I told them, I said, be nice to him. He
doesn't have much lunger. So yeah, thanks for doing that, guys.
It gives him, It gives him the perk he needs.
So that's why. But I appreciate it. But we have
some folks who want to introduce you to and right
now I want to introduce you to Patus uh uh
Tulsie Annie, right, you got it right?
Speaker 3 (12:38):
Okay, Yeah, I always got.
Speaker 1 (12:39):
Nervous every time we get the chance to talk. I
get nervous when I know it from the top of
my head, and then I get nervous. West Coast ops
director for Wildforces Food. Explain to everybody what you do
and uh and what what what your position is for
Wildfork Foods.
Speaker 4 (12:56):
Okay, absolutely, Neil.
Speaker 7 (12:58):
A pleasure to be here again doing this event with
both that here. We had a great time last year,
so good to see you both again. And this Thanksgiving
feast that you're having on the table right right, pumpkin pie, ham,
mac and cheese, my goodness everything.
Speaker 4 (13:12):
Yeah. So my name is Patas.
Speaker 7 (13:14):
I'm the operations director for Wild Fork. We have eleven
beautiful stores here in California, and with the help and
the support of a great team, I help oversee our
operations here and I just want to thank everybody here
as well for being out here with us today and
checking out some of the store and the delicious food
that we're serving.
Speaker 4 (13:33):
Thank you.
Speaker 1 (13:33):
So, what's the number now on the West Coast?
Speaker 7 (13:36):
A number is eleven and we're working very hard to
get number twelve open in Pacific Beach, San Diego. We
actually have our store manager Miguel that's on site here
today as well, getting a feel for what it's like
to do events like this at the store.
Speaker 1 (13:51):
Now, this Wildfork Foods is obviously it's a special place.
Trying to explain it to people that haven't been in
there about the product and things like that. Also the
management and your teams here. I've had conversations on and
off the air with what's the training like to explain
what makes Wildfork different than you know, a different type
(14:13):
of grosser.
Speaker 7 (14:14):
Yeah, you know, we take a lot of pride and
effort in training our employees.
Speaker 4 (14:19):
We like to find people that have a.
Speaker 7 (14:22):
Passion for food obviously, and a passion for people because
we really value the interactions that we have with customers
at each of our stores. And basically all of our
employees go through a three day culinary session before they
start working at the store, and this is a session
where they learn how to cook, how to how different
types of proteins taste, and it just gives them more
(14:44):
sort of knowledge and ammunition to have those conversations with
customers at the store.
Speaker 5 (14:49):
I mean, they really do, you know, what they're talking about.
I was a good day the Wildforce I shop at.
There was a piece of meat and it was beef.
You know, where's this from?
Speaker 6 (14:58):
A cow?
Speaker 3 (15:00):
I really do know what they're talking about.
Speaker 1 (15:01):
You know they spared no expense on the trading. Well
this is from the middle back, but I guess that's
in you. I mean they perked up Bill's ears when
you said that they got to know how it tastes.
Are they really going through eating and experiencing as much
of the product as possible to be able to describe
it and help people.
Speaker 4 (15:22):
Absolutely.
Speaker 7 (15:23):
So if you work at Wildfork, you know that every
time we launch a new product, you get to taste
that new product. So that's why a lot of our
employees are so knowledgeable about our products is because every
time we have a new launcher, the first one to
be trying the product and talking to customers about it.
Not too long ago, we had our entire management team
actually cook the different types of whole birds that we
(15:44):
carry at our store.
Speaker 4 (15:45):
This happened last month with the feathers, I mean the
whole bird, the whole thing killing that's fantastic.
Speaker 1 (15:51):
Totals in the beak.
Speaker 7 (15:53):
Yeah, and for the first time I actually got the
chance to cook and taste capon.
Speaker 1 (15:58):
Oh woh.
Speaker 7 (15:59):
Yes, And if you haven't tried capin, you're missing out.
If you don't like turkey and you're gone getting tired
of chicken, Capan is like better tasting than both those birds,
in my opinion.
Speaker 1 (16:09):
Another great option for the holidays as well.
Speaker 4 (16:12):
Yes, yes, believe it or not.
Speaker 7 (16:14):
If you had to take a wild guess, how many
different types of hull birds do you think we're offering
for the holidays this year?
Speaker 3 (16:21):
Doo? Do do?
Speaker 4 (16:22):
Do?
Speaker 1 (16:23):
Do? Do? Do? Random? Someone yell a number five, five, five,
higher higher than seven higher, No, sevens higher than five, ten,
higher higher than ten, twenty.
Speaker 7 (16:38):
Two different hullbirds that you can choose from at this store.
Speaker 1 (16:42):
Holy smokes. Hold that thought. We'll come back more with
Padas Tulciani. He is the West Coast ops director here
at Wild Fork Foods. Come on out, say hello. We're
in Laguna, ne Gal right here on the corner of
La Pause and Aliso Creek Road. So go nowhere.
Speaker 6 (16:58):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (17:05):
Happy Saturday to you. We're celebrating thanks grilling today. We're
out here in south Orange County or northern Mexico. We're
pretty far out from where I am in La So
it's been a wonderful time thus far. We'll be here
till five o'clock and we are at Wildfork Foods in
Laguna Negal Live until five. We're giving away tons of stuff.
(17:29):
We've got great vendors, the folks from Khalifas Barbecue. Fire
Station number two is out here. Wild Before Food truck.
Of course, Vivianna. We're going to talk to her in
a little bit. My buddy, chef Wing Lamb with Wahoo's
Fish Tacos is here. Tons of giveaways right now. We're
talking with Padas Tulciani and he is the West Coach
(17:52):
Operations director for Wildfork Foods, and we were having a chat.
I wanted to ask you about the amounts and you
were saying asking people how many whole birds you have here?
Tell how many whole birds and all the other cuts.
Walk everybody through the different types of things that you
(18:13):
have here, because there is nothing like it anywhere that
you can find all these things.
Speaker 7 (18:18):
You're very right, Neil, and you know we talked about
twenty two different birds for the holidays, But we have
over seven hundred different cuts of protein and that's what
really makes its special. Being frozen and freezing the right
way allows us to conserve the quality of the protein,
but just to have a huge offering for our customers
to shove with.
Speaker 4 (18:36):
And it's just really exciting to.
Speaker 7 (18:38):
Walk into a store and find any type of protein
that you can think of.
Speaker 1 (18:43):
Yeah, and really, if a flash freezing process is an
absolute game changer, because now when you say fresh, it's
a misnomer. What you're talking about with this freezing process
is stopping time. It's like a photograph in that moment,
and it stays in that moment until you cook it.
That process has been kind of the holy grail for
(19:07):
a long time in the food industry because now you
can have all those cuts. You're not worried about the
waste and having to turn it over or find something
else to do. It lives in that fresh state until
it's cooked.
Speaker 7 (19:19):
Absolutely, you could buy a product from Wildfork and keep
it in your freezer for six, seven, eight months and
then decide to thaw it out and eat it, and
it's going to taste just as good as fresh. It'll
be very hard to resist eating the product for seven months.
Speaker 4 (19:33):
We don't usually have that case.
Speaker 7 (19:35):
We actually had a customer come in and told us
that she tried the hanger steak from the food truck
and she fell in love with that product, and she
was trying to look for it in the store because
she cannot find a Wildforce Canger steak anywhere.
Speaker 4 (19:46):
Else where she shops.
Speaker 7 (19:46):
And so that's what makes it special is that you
can find everything from your everyday chicken breast to a
Wildforce hanger steak all in one store.
Speaker 1 (19:54):
Yeah, in the you know when Handle and I talked
about it. Bill Handle's hanging out with us today, been
kind enough to come twenty whole minutes with us. And
really he's not kidding. We've known each other for over
thirty years. He's not kidding when he says he came
here for the free food.
Speaker 5 (20:11):
Oh absolutely, you come on down, Come on down. And
the samples. I mean, this is a way beyond samples.
This is a lot of food and different kinds and
it is wonderful.
Speaker 4 (20:21):
And we get it.
Speaker 5 (20:22):
We get it from inside right behind us. And actually
they defrosted first and then.
Speaker 4 (20:26):
They cook it.
Speaker 1 (20:27):
Oh yeah, we're not giving out hamsicles. That's right, And
what did I hear? We've already gone through three or
four hams already, So those are some happy folks out
here today.
Speaker 5 (20:37):
By the way, before you go back, Jim Keeney is here,
doctor Jim, and he as you know, he's.
Speaker 4 (20:43):
A board certified er doctor.
Speaker 3 (20:45):
He also not a lot of people did this.
Speaker 4 (20:47):
He is a board certified.
Speaker 5 (20:48):
Guynecologist and he has offered to give exams. So ladies
just sign up right there, there's Jim. We have a
table with some stirrups on there and you'll see Jim
and enjoy.
Speaker 1 (21:02):
Yeah, handle got an exam when he got here.
Speaker 5 (21:05):
So no, no, that's oh well yeah, okay, moving on.
Speaker 1 (21:11):
But really, so the come out and try the foods.
These are going to be great things for to use
for the holiday season, and you're golden any way around.
But having that ability to go from fresh frozen to
cooking it in the house is a game changer. The
packaging changes that for people that want to cook, you know,
(21:32):
a piece of fish or something, and the packaging is
made to transition.
Speaker 7 (21:37):
Absolutely all of our packaging is vacuum sealed, which means
that it's preserving the quality of the protein. And you
know we spoke about defrosting. There are some products that
you don't have to defrost before you cook it. In fact,
this year we launched a cook from Frozen Turkey.
Speaker 4 (21:51):
You basically take the turkey that's.
Speaker 7 (21:53):
Frozen, you stick it in your oven, and an under
five hours that turkey is going to be delicious and
fully cooked for your Thanksgiving meal. So we try to
be as convenient as possible wild preserving the quality of
the protein.
Speaker 1 (22:04):
Potus Tulciani, Ladies and gentlemen. He is the West Coast
ops director here for Wild Fork Foods. Give it up
for him and hosting us today. Thanks so much, my friend.
Good to see you. We'll be back very far. So
go nowhere. It's the Fork Report on Neil Savedra out
here in Laguna Negal. Come on out and say hello.
Speaker 6 (22:23):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (22:31):
Hey, everybody, happy Saturday till you look at these great
faces as we're broadcasting live in Laguna Negal today from
Wild Fork Foods. Here on the corner of La Pause
and Aliso Creek Road. Come out and say hi, my buddy,
Bill Handles here, mister morning.
Speaker 4 (22:46):
Yes, I am man you are. You're also the mornings.
Speaker 5 (22:49):
And by the way, have you been hearing the applause
every time we go on the air. That's because Nathan,
who happens to work for iHeart, is sitting there and
put throwing his arms up in the air and PA
and that's how we got these people to apply.
Speaker 1 (23:02):
It reminds me when you go to third world countries
and they bring out babies and they're they're begging for
money and they pinch the baby so it cries. But
depending on so it's kind of the same thing. Sorry,
I've go out and pinched the audience to get the sympathy. Oh,
it's really great. And you know what, to all of
you who have said kind things about me hanging out
(23:22):
with the Handle in the mornings for the last year plus,
I really appreciate it because I'm having a blast. I
came as Handle's intern in nineteen ninety four and to
be able to do this with and really is a
treat and it's fun for us hang out. He's like
an older brother, very a lot of very older brother
Thank you so much. But we're out here for things,
(23:43):
grilling a lot of foods that are here, not only
for your everyday meals, but well look at and pinch everybody.
Yet a great great food for the wholidays.
Speaker 4 (23:54):
Zelmens is here.
Speaker 1 (23:55):
Zelmans is here. Now. I was just about to talk
about this. They actually have their spearmit. This is brand new,
So make sure you get a handful of those because
the food is so awesome. I had the garlic bread
and so you can pop one of these in your
golden right off to our left. We've got a lot
of people feeding you today. One is that big orange,
hard to miss Wildfork food truck out there. That is
(24:18):
something good. La the food truck. Viviana Hernandez is with
me today. It's nice to see you.
Speaker 8 (24:23):
Nice to see you again.
Speaker 1 (24:24):
Okay, yeah, woo, all right, all right, many Yeah, So
we got to talk at length after the last event
that we did, I think it was the one in Longdown.
Speaker 4 (24:42):
We got to.
Speaker 1 (24:43):
Chat for a little while afterwards. You took me through
the truck talk to us about what you're cooking today.
You just brought handle and me some lovely food in
front of us right now.
Speaker 8 (24:54):
Yeah, so today we have our aged hangar steak.
Speaker 1 (24:58):
Oh look at that.
Speaker 8 (25:01):
Yeah, we're cooking it at a perfect medium rare for you.
And we use a chimney cherry seasoning that's inside of
wildfork and I make it fresh, so I'm a train chef.
So we do oil, like a really nice oil and
vinegar and it has all the seasonings it needs and
they're delicious. And then we have our hasslebacked potatoes.
Speaker 1 (25:22):
Now, hasslebacked potatoes are well, we've talked about them on
the air. They have them here and the thing these
are like fingerling. They're delicious, so they're adorable.
Speaker 8 (25:32):
They're not very and delicious.
Speaker 1 (25:33):
So explains what the hassleback technique, the cutting technique that
makes them what they are.
Speaker 8 (25:39):
So basically it's a fingerling potato, and they put something
to separate them, use a knife so it doesn't cut
all the way through, and then they're baked. And then
what what we do is we fry them. So they're
just delicious. Right now, they're nice and crunchy and creamy,
and the inside you.
Speaker 4 (26:00):
Could see, Yeah.
Speaker 1 (26:02):
I thought you meant bill handle. I said, you hold
them up for it. You're gonna see the hassle back
if you see they're cut. So imagine it this way.
If you're doing a larger potato. I use wood in
old wooden chopsticks.
Speaker 4 (26:13):
I put them.
Speaker 1 (26:14):
I put the potato between there. I take a knife
and I cut about a quarter of inch down until
it hits the chopstick. That way, it doesn't go all
the way. You're not cutting it into rounds. You're cutting
it just to that point. It kind of fans out.
You cook butter or oil, you cut you see a
compound butter would be great with some seasoning in there,
and you bake them off that way and they get
(26:35):
extra tender, but you also get a little bit more
of the surface space for caramelization or browning or exactly.
Speaker 8 (26:44):
And what we did was cover them with mushroom sauce
that we have in there.
Speaker 1 (26:49):
Try it.
Speaker 3 (26:49):
I did just fabulous.
Speaker 4 (26:51):
I'm getting full.
Speaker 5 (26:53):
Not only this hangar steak. You have to go and
try this hanger steak. It's unbelievable. Some cow gave it
slife up so we can eat hanger steak.
Speaker 1 (27:02):
Well. Naturally, it walked in and said, you know what,
I want to do something for the people. That's correct,
So explain where the cut from the hangar steak comes from.
Speaker 8 (27:10):
It's the tenderloin area.
Speaker 1 (27:12):
Okay, Yeah, and how the preparation You told us about
the sauce pool on there, but you say cooked to
a perfect medium rare, which is what one thirty something
like that.
Speaker 8 (27:22):
Yeah, And basically what we're doing is taking it and
we're seasoning it with the smoking seasoning that they have here,
so it has that like really smoky peppery flavor. And
then we put some oil on there and then we
grill it. We grill it inside of that truck, let
it rest, and then slice it up. You have salt
(27:44):
pepper gull when it comes you meat just I mean,
just simple, just keep it simple. Yeah, and then you
can add all those special sauces from Wild Fork.
Speaker 1 (27:54):
Yeah, because I mean that is I mean, of course
you're a chef, but I mean I look at that
and I would pay big bucks to have that come
on my plate. Most definitely eighty restaurant that I was at.
Why Hanger Steak? What's what is it about the Hanger
steak cut that makes you go, this is what I
want to showcase.
Speaker 8 (28:12):
It's just so tender, It's so tender, and it kind
of just melts in your mouth. And because it's aged,
it's and it's an angus an angus hanger. It's just
it's the best cut.
Speaker 1 (28:24):
You get super meaty, like that meat, that meat flavor,
I know when we think about well, yeah it's meat,
it's gonna taste like meat. Now, there's some cuts that
land flat or they're not cooked properly.
Speaker 8 (28:36):
And it has to be cut properly as well.
Speaker 1 (28:39):
You want to cut against the grain.
Speaker 8 (28:40):
Cut against the grain, and I've taught all my staff
that and it's really important because you can taste the
difference when you're when you're eating it.
Speaker 4 (28:47):
And it's not very expensive, is it relatives to steaks.
Speaker 3 (28:51):
It's a real bargain.
Speaker 1 (28:52):
Yeah, it's great to compare the value.
Speaker 3 (28:55):
The value is amazing with hanger.
Speaker 8 (28:57):
Steaks exactly, and it's not it's some thing that wasn't
that popular with people, and they should really take, you know,
take the opportunity to you can't really find it anywhere
either well, because people love it now, Yeah, everyone loves it.
Speaker 3 (29:11):
So it's also known as skirt steak.
Speaker 8 (29:13):
Right, that's a different cutka, don't correct me.
Speaker 3 (29:17):
And a year yeah, absolutely.
Speaker 1 (29:21):
Absolutely, block would be different as well. But there are
thin cuts that that people don't often think about as
being a great cut. Yeah, so that's really wonderful. And
how can people find the truck? Where do you go
out to?
Speaker 8 (29:33):
Well, the truck goes out to all different locations. We've
been working for about two months now alongside wild work
with Marcia. Marcia plans everything for us and today she
has all these great events that she's put us in.
We've done some fundraisers. We took the truck out a
(29:55):
few weeks ago for a fundraiser with Lana del Rey.
A lot of people got to try wild for chicken.
She asked about me, She sure didn't.
Speaker 1 (30:04):
Oh, okay about.
Speaker 4 (30:08):
Goatee.
Speaker 2 (30:09):
Yeah.
Speaker 1 (30:09):
Also once get Wildforkfoods dot com and they have your
schedule up on there when you guys do stuff too.
I was trying to think where, uh, how to find
out when you're going to be at a particular event.
Speaker 8 (30:20):
Oh, as far as we posted, we posted ahead of
time at least like a weekend before. And then we
do use a lot of the products for our truck
when we just run it on its own.
Speaker 1 (30:35):
Magic with it. Vivian Hernandez something Good La Food truck
partners here with Wildfork Foods give it up for her.
Thanks so much. Always good to see you. It's a
Pork Report on Neil Svader. 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
(30:56):
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app.
Hey, it's Niel Savidri. You're listening to KFI EM six forty,
the Fork Report on demand on the iHeartRadio app.
Speaker 2 (00:21):
Let me teach you how any Let me teach you
how it, Conda Marin Nathan, Let me teach you how to.
Speaker 3 (00:34):
It's as a colminar ation.
Speaker 1 (00:37):
Let me teach you how to.
Speaker 4 (00:40):
Let me teach you out.
Speaker 1 (00:42):
KFI lams this forty live everywhere on the iHeartRadio app.
How doy, how doy, howdy? Happy Saturday to you. Our
second annual Thanks Grilling event here in Orange County, live
from Wildfort Foods. Here in Laguna, Nical. We're at the
corner of La Pause and Aliso Road two eight zero
two two. Lapause wrote, come out and say hello. We've
(01:03):
already got a great crowd. Okay, I want you to
count off. Someone start one, and then we'll go through everybody,
so we know how many people here? Okay, what we'll
stop there too confusing, look at so yeah, just wave. Yeah,
that's great. Nothing sounds more delightful than waving on the radio.
(01:28):
If there's any mimes here, Bill and I would love
that as well. Mister Bill, handle, ladies and gentlemen, thank you, it's.
Speaker 3 (01:35):
Always fun to be here.
Speaker 5 (01:36):
People are coming up to us and saying, I've been
listening to the show for so long, and I'm telling
you how thrilled I am. There is not one person
that is younger than one hundred and thirty years old
that is coming up here. We had one one seventeen
year old. Right, Oh my god, this is my grandmother.
This actually is my great grandmother who loves you.
Speaker 1 (01:56):
So there's nothing better than listening to people come up
to Bill Handle and call him young man. Yeah, I know,
I know, boy.
Speaker 5 (02:04):
I'm asking everybody how old they are when they come
up data. Who is our security guard. By the way,
Dana is armed. If you're gonna cup and shake hands,
do it very slowly, no furtive moves, because I'll tell
him shoot this person in the heart.
Speaker 1 (02:19):
We've seen your listeners say, don't come up slowly.
Speaker 5 (02:21):
I know, and thank you, well said. And so every
time someone comes up, I go, how old are you?
And get the age and I turn to Dana and
I go, I rest my case. How many times have
I done that? All right, Dana's gun is actually a
water gun. You should do it.
Speaker 1 (02:37):
But we're thrilled to be here. The holiday season is
upon us and there's nothing better than come together with people.
So this is super cool. Now, Handle doesn't share that sentiment.
He could give a rats behind than any of you
are here. But I take it as a great compliment
that you would take your time out on a Saturday,
come out. If you haven't been to a wild fork
food location like this, you're in for a tree. It
(03:00):
is like nothing else. We've got Michelle Cube here today
by the way, right over here, and Oscar Ramirez from
the radio station, and they're both big foodies. So we
were walking through there and they had their eyes wide
as well. They've got not only great turkeys in there,
that's what you're looking for, they've got whold ducks as
well as pre cook. Oh you don't like duck, ma'am. Oh,
(03:23):
I was talking to the duck earlier. He doesn't like
you either, So what do you feel about that? He says,
you're a little gamy. Yeah, that's fighting words, and then
he said something about it being a rebick even But
in there, they have a full cook turkey that takes
about and I think it's between twelve and fifteen pounds,
takes about five hours to reheat, so anything you could
(03:46):
possibly imagine they have here, and we'll be talking about
those things. I know you're a big pecan hoff I am.
Speaker 5 (03:52):
By the way, for those people that are here you
already know, come on down and as I said, there
are samples, and I mean we're not talking little crow
happy ones. You'll have a full meal here as you
take the samples.
Speaker 3 (04:04):
Wahoo's is here.
Speaker 1 (04:05):
Wah Who's fish Tacos here you get a.
Speaker 5 (04:07):
Full taco and they have two different kinds of tacos.
We have zelmons, minty mouth. They're here for samples.
Speaker 1 (04:13):
I said, that's for after the food. Yeah, and you
have the food truck here for Wildfork foods. We have
some phenomenal eats as well.
Speaker 4 (04:23):
Risk it.
Speaker 1 (04:24):
There's mac and cheese, and there is also some Brussels
sprouts here as well as the pumpkin pie.
Speaker 5 (04:33):
Which is phenomenal. Anyway you're in, come on down, join
us and eat. And especially nobody under eighty is allowed.
Speaker 1 (04:41):
We have people there. Don't do that to people, because
you know they they come up to you for a reason.
It makes them look young.
Speaker 3 (04:49):
That's so true.
Speaker 1 (04:51):
But there is a lot to eat and we just
want to thank you for taking the time to come out.
But also, you know, when it comes to the holidays
and what you want to eat, some people say they
want to try something different. You know. They of course
have your your standards, your hams, you'r all of those things,
but they also have things that are different. And that's
one of the things that you get because of the
(05:12):
flash freezing and the ability to have cuts over two
hundred cuts of just beef alone in there, let alone
getting into lamb and those things as well, seafoods and
of course the sides, so a lot of amazing food.
It's a very easy marriage with the Forek Report to
to praise all the stuff that they have.
Speaker 3 (05:30):
Has anybody ever eatn kangaroo?
Speaker 4 (05:32):
They have it there.
Speaker 1 (05:33):
It's jumping off the shelves.
Speaker 5 (05:36):
You have good, You're all right, you know, I'm gonna
just throw it over to you because you know it's funny.
I want you to look at this. Just take a
look real quick handles side of the desk. There's no
more plates or funny.
Speaker 3 (05:47):
Finished it all.
Speaker 1 (05:48):
He went straight here eight ignoring all of you. Mine
is all here still because I wanted to say, hello, oh.
Speaker 4 (05:57):
Please, who's It's disgusting, Who's.
Speaker 1 (06:00):
Who's the kind one out of the two of us. Okay,
who's the hateful one? Well, you don't even fight that
anymore now, Well it's me. So we're gonna introduce you
to folks throughout the day. You see the tents that
are up here. They've got important people that are cooking
for you. They've got folks that want to make sure
(06:21):
that you leave here happy, that leave here with ideas
for next time you're gonna cook, or if you don't
feel like cooking. They have pre made stuff that is
really great as well. We're going to interview some people
as to the technology of the food here that sets
them apart. Some of the leaders here as well. We're
going to talk to some folks from the LA Fire
(06:41):
Department to Station number two coming up, some of our
local hero folks.
Speaker 5 (06:47):
That's when you eat the real spicy food and it's
really really hot.
Speaker 1 (06:50):
Have you ever eaten at a firehouse? Have you ever
been invited to eat at a firehouse? No, it is
the best thing you could ever do. Any firefighter or
anybody associated with a firehouse and says, hey, why did
you come? And I can see all the women nodding.
Speaker 5 (07:05):
Okay, I never have, but I'm sure that there's someone
out here who's a firefighter and would love to invite.
Speaker 1 (07:11):
Me to eat.
Speaker 5 (07:12):
Invitations are gladly accepted here.
Speaker 3 (07:16):
Now, no one's jumping up.
Speaker 1 (07:17):
They have these special suits that you could put on.
They'll light you on fire and then put you out
and then you can eat. Yeah, the food is absolutely fantastic.
So we're going to talk to some of those folks
today as well as get we've done. This is probably
the tenth or twelfth or something annual thanks grilling event
that we've done, but this is the second one we've
done here with our partners, Wild Wild Fork, and they
(07:39):
just do a great job.
Speaker 5 (07:41):
And it's a perfect combination the great meats that are here,
and it's just it couldn't be better. It's a great combination.
Speaker 1 (07:48):
And tell peop, don't have to your job.
Speaker 3 (07:50):
You already have a job.
Speaker 1 (07:51):
You shop here. I do shop here, which is yours?
Do I But what's your jam again? What's the food
that you like?
Speaker 3 (07:58):
Oh? Man, there's stay are phenomenal.
Speaker 1 (08:01):
I love those.
Speaker 5 (08:02):
Their roasts are yea and there they're pork. But Lindsay
doesn't eat pork, so I have to eat it all myself.
Speaker 1 (08:11):
She used to she a good Jew.
Speaker 3 (08:13):
No, no she's not.
Speaker 1 (08:16):
She's Goyam.
Speaker 5 (08:16):
Yeah, she is goam and she keeps kosher, well, certainly
more koacher than I am.
Speaker 1 (08:21):
Except for the filthy pitch she sleeps in.
Speaker 4 (08:22):
That dude.
Speaker 1 (08:23):
O oh seriously, Wow, I'm the one that you're on about. Wow,
after thirty plus years of this man torturing poor Michelle
Q producer, Michelle and I get.
Speaker 5 (08:38):
The Also their desserts. I'll tell you, they have a
cheesecake here. It's the best cheesecake I've ever had.
Speaker 1 (08:43):
It's phenomena.
Speaker 5 (08:44):
And the desserts and the sides, and I mean you
can get a whole meal. I didn't know they had
a pre cooked turkey.
Speaker 1 (08:50):
Oh, they're fabulous. I think I know if those are
new this year, I don't.
Speaker 3 (08:54):
Know, but I'm I was just talking to my lovely,
much younger wife and she were talking about whether we're
gonna have a.
Speaker 5 (09:02):
Thanksgiving or not at the at the house, at the home,
at the home, exactly not sim And she said, you
should have not me.
Speaker 3 (09:09):
And she said, but Bill, you don't have any friends.
Speaker 1 (09:12):
Are we going to invite? Hey? I told you I'd
be happy to FaceTime you over the meal. I'm gonna
stay with my family, but I'll FaceTime you. Yeah, and
you're not thankful for anything.
Speaker 5 (09:21):
No, No, And my kids live up in uh they
live up in the valley. So you know, driving two
hours each way, I mean, nobody's worth it.
Speaker 1 (09:29):
I took two buses, a boat planes to get out
here to Orange County.
Speaker 4 (09:33):
Yeah.
Speaker 1 (09:34):
I've never seen so many white people in my life. Wow,
although I did have some happies. Where where are my
Mexicans today? Where's my Latinos? They're they're not the ones
that work for us. Yeah, I know there there's one
over there that's more. They're mowing the lawn and uh,
there's a car wash just down the street. This is excellent, excellent.
(09:55):
We'll be back with some more. Oh. I wanted to
tell you Bill, they have young turkeys here too. I
know you like him young, so.
Speaker 5 (10:01):
If you want, they seriously have young and he and
I seriously like him young.
Speaker 3 (10:08):
But you know it's.
Speaker 1 (10:10):
I often tell no antibiotics.
Speaker 5 (10:12):
I often tell lindsay, I wish you were ten years older,
honest to god.
Speaker 1 (10:16):
Because she'd only be thirty years younger. Yeah.
Speaker 3 (10:18):
Yeah, the maturity rate is very different. I'm much younger than.
Speaker 1 (10:22):
All right, let's get some news. Yeah, let's just go
and then we'll come back. Mister Bill Handle, ladies and
filem is out here with me today until five o'clock,
two to five. We're gonna be hanging out. Thanks to
all of you for coming, and we've got much more
to do today live from on Fork Foods and Laguna
and Galles.
Speaker 6 (10:38):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:45):
Hey, Happy Saturday to you. Neil Savedra and Bill Handle
with you on the Fork Report today as we hang
out live from Laguna and a gal We're at the
Wild Fork Foods here on Lapause and what is that
Aliso Creek Road? Very easy to find us, just look
for bold, smiling and having really yummy food. We've got
a bunch of folks out here feeding you great Wild
(11:06):
Fork Food products and.
Speaker 5 (11:09):
Here we go actually a great and before before you
introduce your guest, Jim Keeney is here.
Speaker 1 (11:16):
Where is that right next to me?
Speaker 4 (11:18):
Jim is hey, doc, okay?
Speaker 5 (11:20):
And what I want him to do is go from
the various booths and the free samples that we're giving
out and then have them come in and say exactly
how horrible for your health? Every single one of these
items are.
Speaker 1 (11:34):
Yes, because when I think Bill Handle, I think health.
But come on out, say hello. We're doing our second
annual thanks grilling here today, so we're eating and enjoying
some food and the company of folks. We're going to
tell you about all the holiday stuff that they have
here at Wild Fork Foods and introduce you to some
(11:55):
neat people. And thanks to my power, Bill Handle for
taking the time to come out here. This is an
easier drive for you now.
Speaker 5 (12:01):
Yeah twenty minutes maybe, Yeah, you say it's easy, which
is the max you drive for me?
Speaker 3 (12:06):
Oh?
Speaker 4 (12:07):
No, I that's the food.
Speaker 3 (12:09):
Oh trust me, it's the food. What was I gonna say? Oh,
people are coming out and saying hello to us. Yeah,
they like me more, they hike you. I'll tell you
right now.
Speaker 4 (12:17):
Just just watch.
Speaker 1 (12:18):
I told them, I said, be nice to him. He
doesn't have much lunger. So yeah, thanks for doing that, guys.
It gives him, It gives him the perk he needs.
So that's why. But I appreciate it. But we have
some folks who want to introduce you to and right
now I want to introduce you to Patus uh uh
Tulsie Annie, right, you got it right?
Speaker 3 (12:38):
Okay, Yeah, I always got.
Speaker 1 (12:39):
Nervous every time we get the chance to talk. I
get nervous when I know it from the top of
my head, and then I get nervous. West Coast ops
director for Wildforces Food. Explain to everybody what you do
and uh and what what what your position is for
Wildfork Foods.
Speaker 4 (12:56):
Okay, absolutely, Neil.
Speaker 7 (12:58):
A pleasure to be here again doing this event with
both that here. We had a great time last year,
so good to see you both again. And this Thanksgiving
feast that you're having on the table right right, pumpkin pie, ham,
mac and cheese, my goodness everything.
Speaker 4 (13:12):
Yeah. So my name is Patas.
Speaker 7 (13:14):
I'm the operations director for Wild Fork. We have eleven
beautiful stores here in California, and with the help and
the support of a great team, I help oversee our
operations here and I just want to thank everybody here
as well for being out here with us today and
checking out some of the store and the delicious food
that we're serving.
Speaker 4 (13:33):
Thank you.
Speaker 1 (13:33):
So, what's the number now on the West Coast?
Speaker 7 (13:36):
A number is eleven and we're working very hard to
get number twelve open in Pacific Beach, San Diego. We
actually have our store manager Miguel that's on site here
today as well, getting a feel for what it's like
to do events like this at the store.
Speaker 1 (13:51):
Now, this Wildfork Foods is obviously it's a special place.
Trying to explain it to people that haven't been in
there about the product and things like that. Also the
management and your teams here. I've had conversations on and
off the air with what's the training like to explain
what makes Wildfork different than you know, a different type
(14:13):
of grosser.
Speaker 7 (14:14):
Yeah, you know, we take a lot of pride and
effort in training our employees.
Speaker 4 (14:19):
We like to find people that have a.
Speaker 7 (14:22):
Passion for food obviously, and a passion for people because
we really value the interactions that we have with customers
at each of our stores. And basically all of our
employees go through a three day culinary session before they
start working at the store, and this is a session
where they learn how to cook, how to how different
types of proteins taste, and it just gives them more
(14:44):
sort of knowledge and ammunition to have those conversations with
customers at the store.
Speaker 5 (14:49):
I mean, they really do, you know, what they're talking about.
I was a good day the Wildforce I shop at.
There was a piece of meat and it was beef.
You know, where's this from?
Speaker 6 (14:58):
A cow?
Speaker 3 (15:00):
I really do know what they're talking about.
Speaker 1 (15:01):
You know they spared no expense on the trading. Well
this is from the middle back, but I guess that's
in you. I mean they perked up Bill's ears when
you said that they got to know how it tastes.
Are they really going through eating and experiencing as much
of the product as possible to be able to describe
it and help people.
Speaker 4 (15:22):
Absolutely.
Speaker 7 (15:23):
So if you work at Wildfork, you know that every
time we launch a new product, you get to taste
that new product. So that's why a lot of our
employees are so knowledgeable about our products is because every
time we have a new launcher, the first one to
be trying the product and talking to customers about it.
Not too long ago, we had our entire management team
actually cook the different types of whole birds that we
(15:44):
carry at our store.
Speaker 4 (15:45):
This happened last month with the feathers, I mean the
whole bird, the whole thing killing that's fantastic.
Speaker 1 (15:51):
Totals in the beak.
Speaker 7 (15:53):
Yeah, and for the first time I actually got the
chance to cook and taste capon.
Speaker 1 (15:58):
Oh woh.
Speaker 7 (15:59):
Yes, And if you haven't tried capin, you're missing out.
If you don't like turkey and you're gone getting tired
of chicken, Capan is like better tasting than both those birds,
in my opinion.
Speaker 1 (16:09):
Another great option for the holidays as well.
Speaker 4 (16:12):
Yes, yes, believe it or not.
Speaker 7 (16:14):
If you had to take a wild guess, how many
different types of hull birds do you think we're offering
for the holidays this year?
Speaker 3 (16:21):
Doo? Do do?
Speaker 4 (16:22):
Do?
Speaker 1 (16:23):
Do? Do? Do? Random? Someone yell a number five, five, five,
higher higher than seven higher, No, sevens higher than five, ten,
higher higher than ten, twenty.
Speaker 7 (16:38):
Two different hullbirds that you can choose from at this store.
Speaker 1 (16:42):
Holy smokes. Hold that thought. We'll come back more with
Padas Tulciani. He is the West Coast ops director here
at Wild Fork Foods. Come on out, say hello. We're
in Laguna, ne Gal right here on the corner of
La Pause and Aliso Creek Road. So go nowhere.
Speaker 6 (16:58):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (17:05):
Happy Saturday to you. We're celebrating thanks grilling today. We're
out here in south Orange County or northern Mexico. We're
pretty far out from where I am in La So
it's been a wonderful time thus far. We'll be here
till five o'clock and we are at Wildfork Foods in
Laguna Negal Live until five. We're giving away tons of stuff.
(17:29):
We've got great vendors, the folks from Khalifas Barbecue. Fire
Station number two is out here. Wild Before Food truck.
Of course, Vivianna. We're going to talk to her in
a little bit. My buddy, chef Wing Lamb with Wahoo's
Fish Tacos is here. Tons of giveaways right now. We're
talking with Padas Tulciani and he is the West Coach
(17:52):
Operations director for Wildfork Foods, and we were having a chat.
I wanted to ask you about the amounts and you
were saying asking people how many whole birds you have here?
Tell how many whole birds and all the other cuts.
Walk everybody through the different types of things that you
(18:13):
have here, because there is nothing like it anywhere that
you can find all these things.
Speaker 7 (18:18):
You're very right, Neil, and you know we talked about
twenty two different birds for the holidays, But we have
over seven hundred different cuts of protein and that's what
really makes its special. Being frozen and freezing the right
way allows us to conserve the quality of the protein,
but just to have a huge offering for our customers
to shove with.
Speaker 4 (18:36):
And it's just really exciting to.
Speaker 7 (18:38):
Walk into a store and find any type of protein
that you can think of.
Speaker 1 (18:43):
Yeah, and really, if a flash freezing process is an
absolute game changer, because now when you say fresh, it's
a misnomer. What you're talking about with this freezing process
is stopping time. It's like a photograph in that moment,
and it stays in that moment until you cook it.
That process has been kind of the holy grail for
(19:07):
a long time in the food industry because now you
can have all those cuts. You're not worried about the
waste and having to turn it over or find something
else to do. It lives in that fresh state until
it's cooked.
Speaker 7 (19:19):
Absolutely, you could buy a product from Wildfork and keep
it in your freezer for six, seven, eight months and
then decide to thaw it out and eat it, and
it's going to taste just as good as fresh. It'll
be very hard to resist eating the product for seven months.
Speaker 4 (19:33):
We don't usually have that case.
Speaker 7 (19:35):
We actually had a customer come in and told us
that she tried the hanger steak from the food truck
and she fell in love with that product, and she
was trying to look for it in the store because
she cannot find a Wildforce Canger steak anywhere.
Speaker 4 (19:46):
Else where she shops.
Speaker 7 (19:46):
And so that's what makes it special is that you
can find everything from your everyday chicken breast to a
Wildforce hanger steak all in one store.
Speaker 1 (19:54):
Yeah, in the you know when Handle and I talked
about it. Bill Handle's hanging out with us today, been
kind enough to come twenty whole minutes with us. And
really he's not kidding. We've known each other for over
thirty years. He's not kidding when he says he came
here for the free food.
Speaker 5 (20:11):
Oh absolutely, you come on down, Come on down. And
the samples. I mean, this is a way beyond samples.
This is a lot of food and different kinds and
it is wonderful.
Speaker 4 (20:21):
And we get it.
Speaker 5 (20:22):
We get it from inside right behind us. And actually
they defrosted first and then.
Speaker 4 (20:26):
They cook it.
Speaker 1 (20:27):
Oh yeah, we're not giving out hamsicles. That's right, And
what did I hear? We've already gone through three or
four hams already, So those are some happy folks out
here today.
Speaker 5 (20:37):
By the way, before you go back, Jim Keeney is here,
doctor Jim, and he as you know, he's.
Speaker 4 (20:43):
A board certified er doctor.
Speaker 3 (20:45):
He also not a lot of people did this.
Speaker 4 (20:47):
He is a board certified.
Speaker 5 (20:48):
Guynecologist and he has offered to give exams. So ladies
just sign up right there, there's Jim. We have a
table with some stirrups on there and you'll see Jim
and enjoy.
Speaker 1 (21:02):
Yeah, handle got an exam when he got here.
Speaker 5 (21:05):
So no, no, that's oh well yeah, okay, moving on.
Speaker 1 (21:11):
But really, so the come out and try the foods.
These are going to be great things for to use
for the holiday season, and you're golden any way around.
But having that ability to go from fresh frozen to
cooking it in the house is a game changer. The
packaging changes that for people that want to cook, you know,
(21:32):
a piece of fish or something, and the packaging is
made to transition.
Speaker 7 (21:37):
Absolutely all of our packaging is vacuum sealed, which means
that it's preserving the quality of the protein. And you
know we spoke about defrosting. There are some products that
you don't have to defrost before you cook it. In fact,
this year we launched a cook from Frozen Turkey.
Speaker 4 (21:51):
You basically take the turkey that's.
Speaker 7 (21:53):
Frozen, you stick it in your oven, and an under
five hours that turkey is going to be delicious and
fully cooked for your Thanksgiving meal. So we try to
be as convenient as possible wild preserving the quality of
the protein.
Speaker 1 (22:04):
Potus Tulciani, Ladies and gentlemen. He is the West Coast
ops director here for Wild Fork Foods. Give it up
for him and hosting us today. Thanks so much, my friend.
Good to see you. We'll be back very far. So
go nowhere. It's the Fork Report on Neil Savedra out
here in Laguna Negal. Come on out and say hello.
Speaker 6 (22:23):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (22:31):
Hey, everybody, happy Saturday till you look at these great
faces as we're broadcasting live in Laguna Negal today from
Wild Fork Foods. Here on the corner of La Pause
and Aliso Creek Road. Come out and say hi, my buddy,
Bill Handles here, mister morning.
Speaker 4 (22:46):
Yes, I am man you are. You're also the mornings.
Speaker 5 (22:49):
And by the way, have you been hearing the applause
every time we go on the air. That's because Nathan,
who happens to work for iHeart, is sitting there and
put throwing his arms up in the air and PA
and that's how we got these people to apply.
Speaker 1 (23:02):
It reminds me when you go to third world countries
and they bring out babies and they're they're begging for
money and they pinch the baby so it cries. But
depending on so it's kind of the same thing. Sorry,
I've go out and pinched the audience to get the sympathy. Oh,
it's really great. And you know what, to all of
you who have said kind things about me hanging out
(23:22):
with the Handle in the mornings for the last year plus,
I really appreciate it because I'm having a blast. I
came as Handle's intern in nineteen ninety four and to
be able to do this with and really is a
treat and it's fun for us hang out. He's like
an older brother, very a lot of very older brother
Thank you so much. But we're out here for things,
(23:43):
grilling a lot of foods that are here, not only
for your everyday meals, but well look at and pinch everybody.
Yet a great great food for the wholidays.
Speaker 4 (23:54):
Zelmens is here.
Speaker 1 (23:55):
Zelmans is here. Now. I was just about to talk
about this. They actually have their spearmit. This is brand new,
So make sure you get a handful of those because
the food is so awesome. I had the garlic bread
and so you can pop one of these in your
golden right off to our left. We've got a lot
of people feeding you today. One is that big orange,
hard to miss Wildfork food truck out there. That is
(24:18):
something good. La the food truck. Viviana Hernandez is with
me today. It's nice to see you.
Speaker 8 (24:23):
Nice to see you again.
Speaker 1 (24:24):
Okay, yeah, woo, all right, all right, many Yeah, So
we got to talk at length after the last event
that we did, I think it was the one in Longdown.
Speaker 4 (24:42):
We got to.
Speaker 1 (24:43):
Chat for a little while afterwards. You took me through
the truck talk to us about what you're cooking today.
You just brought handle and me some lovely food in
front of us right now.
Speaker 8 (24:54):
Yeah, so today we have our aged hangar steak.
Speaker 1 (24:58):
Oh look at that.
Speaker 8 (25:01):
Yeah, we're cooking it at a perfect medium rare for you.
And we use a chimney cherry seasoning that's inside of
wildfork and I make it fresh, so I'm a train chef.
So we do oil, like a really nice oil and
vinegar and it has all the seasonings it needs and
they're delicious. And then we have our hasslebacked potatoes.
Speaker 1 (25:22):
Now, hasslebacked potatoes are well, we've talked about them on
the air. They have them here and the thing these
are like fingerling. They're delicious, so they're adorable.
Speaker 8 (25:32):
They're not very and delicious.
Speaker 1 (25:33):
So explains what the hassleback technique, the cutting technique that
makes them what they are.
Speaker 8 (25:39):
So basically it's a fingerling potato, and they put something
to separate them, use a knife so it doesn't cut
all the way through, and then they're baked. And then
what what we do is we fry them. So they're
just delicious. Right now, they're nice and crunchy and creamy,
and the inside you.
Speaker 4 (26:00):
Could see, Yeah.
Speaker 1 (26:02):
I thought you meant bill handle. I said, you hold
them up for it. You're gonna see the hassle back
if you see they're cut. So imagine it this way.
If you're doing a larger potato. I use wood in
old wooden chopsticks.
Speaker 4 (26:13):
I put them.
Speaker 1 (26:14):
I put the potato between there. I take a knife
and I cut about a quarter of inch down until
it hits the chopstick. That way, it doesn't go all
the way. You're not cutting it into rounds. You're cutting
it just to that point. It kind of fans out.
You cook butter or oil, you cut you see a
compound butter would be great with some seasoning in there,
and you bake them off that way and they get
(26:35):
extra tender, but you also get a little bit more
of the surface space for caramelization or browning or exactly.
Speaker 8 (26:44):
And what we did was cover them with mushroom sauce
that we have in there.
Speaker 1 (26:49):
Try it.
Speaker 3 (26:49):
I did just fabulous.
Speaker 4 (26:51):
I'm getting full.
Speaker 5 (26:53):
Not only this hangar steak. You have to go and
try this hanger steak. It's unbelievable. Some cow gave it
slife up so we can eat hanger steak.
Speaker 1 (27:02):
Well. Naturally, it walked in and said, you know what,
I want to do something for the people. That's correct,
So explain where the cut from the hangar steak comes from.
Speaker 8 (27:10):
It's the tenderloin area.
Speaker 1 (27:12):
Okay, Yeah, and how the preparation You told us about
the sauce pool on there, but you say cooked to
a perfect medium rare, which is what one thirty something
like that.
Speaker 8 (27:22):
Yeah, And basically what we're doing is taking it and
we're seasoning it with the smoking seasoning that they have here,
so it has that like really smoky peppery flavor. And
then we put some oil on there and then we
grill it. We grill it inside of that truck, let
it rest, and then slice it up. You have salt
(27:44):
pepper gull when it comes you meat just I mean,
just simple, just keep it simple. Yeah, and then you
can add all those special sauces from Wild Fork.
Speaker 1 (27:54):
Yeah, because I mean that is I mean, of course
you're a chef, but I mean I look at that
and I would pay big bucks to have that come
on my plate. Most definitely eighty restaurant that I was at.
Why Hanger Steak? What's what is it about the Hanger
steak cut that makes you go, this is what I
want to showcase.
Speaker 8 (28:12):
It's just so tender, It's so tender, and it kind
of just melts in your mouth. And because it's aged,
it's and it's an angus an angus hanger. It's just
it's the best cut.
Speaker 1 (28:24):
You get super meaty, like that meat, that meat flavor,
I know when we think about well, yeah it's meat,
it's gonna taste like meat. Now, there's some cuts that
land flat or they're not cooked properly.
Speaker 8 (28:36):
And it has to be cut properly as well.
Speaker 1 (28:39):
You want to cut against the grain.
Speaker 8 (28:40):
Cut against the grain, and I've taught all my staff
that and it's really important because you can taste the
difference when you're when you're eating it.
Speaker 4 (28:47):
And it's not very expensive, is it relatives to steaks.
Speaker 3 (28:51):
It's a real bargain.
Speaker 1 (28:52):
Yeah, it's great to compare the value.
Speaker 3 (28:55):
The value is amazing with hanger.
Speaker 8 (28:57):
Steaks exactly, and it's not it's some thing that wasn't
that popular with people, and they should really take, you know,
take the opportunity to you can't really find it anywhere
either well, because people love it now, Yeah, everyone loves it.
Speaker 3 (29:11):
So it's also known as skirt steak.
Speaker 8 (29:13):
Right, that's a different cutka, don't correct me.
Speaker 3 (29:17):
And a year yeah, absolutely.
Speaker 1 (29:21):
Absolutely, block would be different as well. But there are
thin cuts that that people don't often think about as
being a great cut. Yeah, so that's really wonderful. And
how can people find the truck? Where do you go
out to?
Speaker 8 (29:33):
Well, the truck goes out to all different locations. We've
been working for about two months now alongside wild work
with Marcia. Marcia plans everything for us and today she
has all these great events that she's put us in.
We've done some fundraisers. We took the truck out a
(29:55):
few weeks ago for a fundraiser with Lana del Rey.
A lot of people got to try wild for chicken.
She asked about me, She sure didn't.
Speaker 1 (30:04):
Oh, okay about.
Speaker 4 (30:08):
Goatee.
Speaker 2 (30:09):
Yeah.
Speaker 1 (30:09):
Also once get Wildforkfoods dot com and they have your
schedule up on there when you guys do stuff too.
I was trying to think where, uh, how to find
out when you're going to be at a particular event.
Speaker 8 (30:20):
Oh, as far as we posted, we posted ahead of
time at least like a weekend before. And then we
do use a lot of the products for our truck
when we just run it on its own.
Speaker 1 (30:35):
Magic with it. Vivian Hernandez something Good La Food truck
partners here with Wildfork Foods give it up for her.
Thanks so much. Always good to see you. It's a
Pork Report on Neil Svader. 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
(30:56):
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app.
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