KCAA: Let's Dine Out with Allan Borgen (Sat, 16 Mar, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 16 Mar, 2024

Episode Transcript

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Nineteen thirty two. Protecting the Futureof Working Families Cheamsters nineteen thirty two,
dot org Food, Glorious Food.We're anxious to try Frank with Saday our

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favorite diet. Just take your ownmen at Steak Ride, Rose, Litter
Stay, Wonderful Coach loss so Flundiemade from why should We waited to?

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Welcome to another delicious edition of theLet's Sign Out Show? Food critic Allen
Morgan here and who looks like amad scientist. You got something a drink
and you found something in. Itwasn't sprinkles, sprinkles. Yeah, it
was like at it sprinkles. Iwas like, it's colored. Yep,
deal taco I know it just fellin. I'm sure strawberry poperape to call

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it. Yeah, I think probablypart of the strawberries. Oh, no
problem. Every time you come here, we drive our engineer crazy between me
and the alcohol and hey, let'syeah, you're run away before you're done.

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Anyway, So how was your week? Allan good? We had fun.
Now we went to a couple ofgood restaurants, one of which was
Citro. Now Cichron has a longhistory, uh the originally he's be in
Redlands on State Street, I believe. And way back when my ex partner
and I, David Cohen, wereviewed it and had the most obnoxious owner

(02:09):
in the world. He told uswhat to say, how to act,
I mean, everything was. Itwas Harry. The guy was horrible and
basically to if we don't like it, don't come back. Unfortunately we uh
anyway, we had him on TVand so we never came back there again.
Then the new owners came and Ihaven't been back there. I have
to admit I just did, neverwent. And now they moved to a

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new location and Citrol now is beautifulrestaurant. It's a long, narrow building.
It's got a lot of history toit. It's kind of tudor,
it's a lot of like a littlerustic. It's what did you describe it
we talked about last night. Itreminds me of something like a craftsman cross
like Frank Lloyd Wright, kind oflike architecture and de corps. Beautiful,

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very pretty great kitchen too, andit's I really like the layout. I
think it's very conducive to you know, just community, you know kind of
thing have large parties or whatever.And yeah, I was very impressed with
the food. Now they have awhole new menu, brand new chef.
Name is Patussio. He's from Italy, so he's authentic and he talks so

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lo like of this, so youknow he's good and really really really impressed
with him. A lot of vision, a lot of passion in what he
does. And it's funny how Italiansreally are animated. They really get passionate
about their food. I can't saythat about Americans as much. There's a
couple of minual chef trees as one, but he really impressed me. We're

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gonna have them on probably to nextweek or so. But we ordered about
four different things, one of whichwas an appetizer and it was g real
octopus. Now we love octopus.This is a long, long pirell.
So this is a large octopus.The tentacle of it very plump, twenty
six hour. What do you lookat me when you say plump? It

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was very h succulent. No,it's very very tender. It was a
chet. It was the head ofa robbed Robin sauce. Rob Uh you
say Robert? I just said aare r a b I a t a
Robert sauce. Anyway, it's it'sa spicy tomato sauce. Yeah. Well,

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language has never been my I'm stilla master in English. I forget
to Italian. But it was avery nice piece of octopus. The only
thing that got me, it kindof threw me for a loop, was
it said grilled. Now, we'vehad a lot of grilled octopus in our
time, and you know, it'sgot that little charcoal flavor, it's got
a little hit to it, alittle smokiness. I guess to it.

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This one didn't. And it wasn'tbad. But we talked to the chef
about it and he was like,goes, no, we did put it
on a grill and he took himback in the kitchen and everything and showed
me the grill they have and openflame and everything, and uh, for
some reason, maybe they didn't doit long enough. But well, it's
like a fine balance right when itcomes to grilling octopus, especially because you
don't want it to The whole reasonyou want to plump juicy, you know,

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octopus pie OCTOPI you know tentacle isthat you know you want it tender,
right if they make it tender.I think a lot of times,
you know you grill it too long, or you open flame it till I
might get rubbery. That's the biggestcomplaint I hear from you. Yeah,
so it's like it's a fine balancebetween Yeah, you know, you might

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want to get that charred flavor,but then it might get a little bit
more chewy. So yeah, andyou know, I prefer it tender,
more tender, But yeah, Iagree. I mean, I like it
a little more growth flavor. ButI mean, if I have to pick
the tender or a grill, Irather have the tender. I think the
sauce too. The chef kind ofadmitted it might be the saughts that overpowered

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it, so he'll check into it, but nonetheless was very very good.
Then we ordered woe OF's pizzas.You had three peace to Neopolitan pizzas,
and we had the Calabrisa. Itwas twenty five dollars and it consisted of
a Calabrisi chili mazzarella, cheese nodule, which is like a salami, but
it's like chunks of it. It'sa little different, and suppresso and it

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was excellent, very very good.The dough was perfect. It was a
perfect pizza for Neopolitan it was verytender, very light. Neopolitan is so
different than any other pizzas. Andit's a special type of flowers, a
double zero flower, and it's it'sin a wood fire grill pizza oven.
And it was delicious, really reallygood. Just a nice beginning to share

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for that much money for two people, it's perfect. Yeah. I really
like the flavoring and I like thedough. You can like when it comes
out, it's like, oh mygosh, you can smell it. Totally
transported me back to Napoli, right, the same type of type of pizza.
Uh, the same smells, youknow, the flavors right on the

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you know, the cheese, everything. It was a great balance of flavor.
I really was impressed with that one. I was too, very very
good. Then we had two pasta, two different pasta dishes and is he's
gonna do it so she doesn't putyou the names like I do? Really?
All right, Great, we geta We had a little ravioli that

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was a corn stuffed it's agno latti. There's a corn agnology lutty and it's
it's a corn ravioli with truffo buttersauce. Now for anybody to love shave
black truffle. Now, this isthe dish to get. Not only is

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it al dente and it's they it'shousemate, right, but it's a little
bit sweet because of the corn,very sweet. Yeah, and then the
sauce is just just enough. It'snot like drenching sauce, but just enough
where there's a butter sauce, verylight. But then the truffle was shaved

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on top, black truffle, lotsof it too. Yes, I was
in heaven, I mean literally inheaven culinary Yeah, tot algasm. It
was just amazing. I think Iwould definitely go back there just for this
dish thirty two. But it wastotally worth every every bite of it.

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I think, you know, blacktruffle, if you look on the market
just for you to buy it,it's quite expensive. And the amount of
shaved black truffle they put on this, it's phenomenal. Get. Yeah,
I definitely get its money's worth.Plus the flavor is very delicate, because
sometimes you get people that put truffleand it's like overwhelming. And then so

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the flavor of this dish was sodelicate. There wasn't any cheese in it
because the cheese would fight with thetruffle flavor, right, you want to
taste the truffle. The whole thingis the truffle. And it's just really
a lovely dish. It wasn't heavy. I really I couldn't say enough,
Like, you know, I reallylove this dish, right, I like
the next one too, is aNyoki And this is just what I called

(09:20):
pillows of love. Their little potatodumplings. Very very light, I mean
housemade again, Yeah, very verylight, nocchi gone gonzola, right,
and it had a blue cheese saucewith walnuts. What it was nice about
it was the blue cheese sauce gay, but just the undertones of it.
It wasn't real overpowering, but itwas delicious. And the addition of walnuts.
At first I wasn't sure, whywould that really doesn't go, but

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it really does. It has adifferent texture to it. It adds a
texture and a different flavor to it, a kind of compliments compliments the blue
cheese. But I love Nioki tobegin with, but this is one of
the best ones I've had, veryvery light and tender, and yeah,
it was just delicious. I haveto say it's it's really really because usually
the gorgonzola sauce I've had it atother places, I find it too rich

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and I can't even get through likea couple of bites, and this one
was it the flavors there, butit wasn't so rich where you go okay,
it's like I cannot eat through thisor it's overwhelming. And also the
it's very once again back to moredelicate, because a lot of times people
can really overdo the gorgonzola, whichended up having more the bitterness back in

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you't taste it, but thisone you cannot. Right again, everything's
homemade, all the homemade pasta's everything. They have a lot of steaks,
high end steaks, so they havewaygu They have a really good Waydu burger
that a lot of people ordered.Kept passing by it. I'm like it
was kind of odd at first somethingI read about it. I was like,
Wow, they're pretty good. Soyeah, the table next to us

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ordered a steak and it looked phenomenal. It looks like butter when he's cutting
through it. I'm like, hm, maybe having to try that next time.
Coming out. There lots of differentsteaks, and like I said,
they also have a lot of pastadishes, they have egg plant parmesana,
they have just incredible of salmon.They have chippino. We've tried that Brisano,

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so I can't wait for that vealshop. So anyway, it's called
Citron, and you have to makereservations, I believe, so Golden Redlands
look for Citrons. C I tr O n e r O c I
t r O n E boo.It's a Citron restaurant and bar. And
again it's in Redlands, so reallyreally good. Then we just got back

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and the same day actually we spentspent a little time relaxing a little bit,
and we were in Chico for someworking pleasure. And Chico is a
very small little town and up northa lot a lot of agriculture. I
think that's your main focused. Lotsof trees. I've never seen so many

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fruit trees in my life. Idon't know what kind they were. We
think almonds. But it was veryvery picturesque. A lot of cowls and
free you know, free or youknow, free ranging ranging cattle. Very
very nice. So but the restaurantsin the past, as he goes,
there's really not much up here,so I wasn't expecting too much, but
the ones we went to were reallygood. First of all, we landed
in Sacramento and he just said,we have to go to this place.

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It's the best sushi sashimi she's everhad. Well bang for your buck,
literally, I mean I've had reallygood sashimi and sushi and capachyu. However,
you know, it's the quality.Always go with the cost, right,
So it's you know, and alot of times the cost is so

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it's quite disproportionate to the amount offood you get, so you would have
to eat through quite a few dishesto really get full of you just eating
the sashimi or capachio. Well,for this particular restaurant I found just happened
to stumble upon it. It hada you know, I was looking for

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something quick and it had an omakazimenu and which I have yet to try
it. That's my goal one ofthese trips. I'm definitely gonna try that.
You have to make advance reservation forthat. But then you said the
bar, you know, the presentationis amazing at this place, the food
quality is amazing, and the priceI think is totally The place is called

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Chef Franks Sushi sacrament in Sacramental.And why I like this place is because
when you order sashimi, like atwelve piece or twenty four piece shashimi,
you're not getting those thin slivers oftiny little pieces right. And and usually

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sometimes there's a piece of fish ora couple of pieces of fish. You're
not so thrilled them out. Youknow, I'm not going I don't go
for really fishy fish, like itjust smells a little funny or has a
weird texture or slimy. I'm alittle on the fence about that. Well,
not here, whatsoever? Alan,What do we have? H you

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name it? Tuna? We hadmackerel, but not just tuna, not
just mackerel. This is like theprime of the prime. This is like
the Wagou of fish everything. Firstof all, it's about I would say,
at least a half inch, ifnot bigger slices, fairly nice life
slices. I thought I would befull as can be, but I mean
I would be starving afterwards. ButI was really full. We ordered a

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twenty four dish. I believe itwas like seventy seventy five dollars somewhere around
there, which at first, Iwas like, oh my goodness, but
it was worth every bite. Itwas like eating butter. Oh just it
melts in your mouth. Not sofishy at all. And a lot of
people complain about sashimi and sushi goes. They don't like raw fish because usually
goes with a flavor. It couldbe real fishy. Not here. This

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is like the finest of the finestand a beautiful presentation on a big bowl
with ice. Then they have alittle seaweed on it, a little flour
and they make this a little saucethat you go nuts over. It's was
sabby green onion sauce and it's kindof like a dipping sauce and it hits
you but your nose goes. Yeah. I think it's made with fresh with

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sabbies because it's kind of it's gotthe bumps like that. The little granule
kind of things like a fresh root, because I've had fresh with sabby it's
a root, so it tastes likeit's been infused into this mixture and is
to die for. I mean,I literally can give me. I had

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had to ask for my own becauseI wasn't going to share that at all
with Alan, And you know,when you get this dish, it looks
like a floral presentation, didn't it. It was gorgeous. It was very
very nice. I don't remember allthe different fish there was, you know,
to it. It was a regularmackerel, Spanish mackerel. There was
tuna, salmon, yellowtail, andat alba core unbelievable. Yeah, and

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everyone had a different flavor, differenttexture, but it was all the thing
that brought everything together was the texturewas I mean, this is like the
finess of the finest. And I'veseen so many documentaries on how the sushi
chefs, you know, picked theirfish. I mean there's some big bit
you know, bidding going on.They take a little slice of it and
they look it over and it's ait's a whole process, and I give

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them, I applaud their efforts.This is this is the best sushi I've
ever had, or sashimi, Ishould say, I've ever had. And
you had rice with it. Weordered a little cup of rice and that
was good too to go with it. And overall I really really enjoyed it.
So if you really enjoyce sashimi,the best there is that I've had,
this is the place you want togo and what was the name of
it again, Chef Frank's at NatomaAnd it's right by the actually about maybe

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ten minutes from the Sacramento Airport.So you've happened to lead Land in Sacramento.
All looks up, look it up. Look up this restaurant named Chef
Franks. It's not that far away. Not fancy, but great service,
very friendly and just delicious. Yeah, very clean. I mean the place
is just easy to get to youand park right in front. So I'm

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all like about the location and everything. It's really it really works for me
so good. So highly recommend.This's your third time here, so you
know, every time you keep ravingabout it. So this is my first
time tasting it, and I agreewith her, he said. So you're
listening to Let's Sign Out Show righthere on kcaa AM ten fifty and one
or six point five FMI stations thatleave no listener behind. You're listening to

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the Let's Sign Out Show. Andso we went to We flew into a
Sacramento, had our sas Shami andjust raving about it all the way in
the car. About an hour anda half drive and a nice community farming
community, just nice little community itwas. It was nice, you know,
not fancy or anything. Everything's kindof spread out. They have a
university there. I don't know.My best friend's daughter went there, so

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she very familiar with it. Andthey have not a lot of restaurants,
but they have some really good ones. One was a pizza restaurant we went
to and it's primarily takeout, butthey it was just wings I think subs,
but wings subs and I think inpizza only and they make everything from
scratch. It was an Indian Ithought they were Indian, but they're from
Fiji and very very nice owners andspot on. Everything was wonderful. I

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don't remember the name. JT's Kitchen. No is a kitchen, JT's Oven,
j t Apostophs Oven, and it'sin Chico and a cute little place
here. They have about three fourtables there that we ate there and really
really enjoyed it. And even thoughfor twenty five thirty dollars a pizza,

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it sounds like a lot, butyou buy one and guess what, you
get one free, so you gottwo pizzas and then we were like,
WHOA, that is really really goodfor what we got. It was excellent
pizza. We made a couple ofsuggestions, just minor ones. Having bosomic
vinegar poured on a little bit drizzledon one of the pizza I think would
be good. But other than that. But it's called JT's Oven. It's

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located at one three eight O EastAvenue in Chico, California, and highly
recommended. It's got four point fourstars if you want them into into ratings,
and i'd give it a higher ratingthan that. But I thought it
was very nice, very nice owners. That really was impressive. What do
we have got you? Didn't yousay that you have? I don't remember.

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One was a a Indian pizza withchicken cilantrol tendori chicken and a sauce.
It was kind of a combination ofof what barbecue and ranch they meet
your own ranch. It was verydifferent. I wasn't quite sure what it
was. It was very mild.The sauce is very mild. It's not

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very saucy. There's not a redsauce, so I don't expect a tomato
sauce bace. And it's a nicedistribution of cheese versus topping maytio and the
cheese and the toppings go all theway to the edge of the pizza.
I mean, it's not like you'reeating crust. Okay, there's no eating
crust because the entire thing is coveredand they're perfectly chopped tiny you know,

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everything's bite sized. Nothing was chunks. It falls off, so it's perfectly
distributed. And I think it wasa great really one of the great pizzas.
I really like it has a slightlyspicy kick, but it's not really
so much where you can't. Thenwe had one was just different types of
meats. Do you have that onein front of you? You'll find it.

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I will find it. It's calledit is What is it? What
it has was like a little bitof everything, right, sausage, bill,
peppers onion, and I had somekind of bacon or bacon, and
I believe with not pepperoni. Idon't think it had that. I can't

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remember, to be honest. It'scalled the Tropical Stuff, tropical stuffer.
It's got pepperoni, sausage, mushroom, linguisa, onion, green pepper,
garlic, olive, pineapple with islandersauce. Okay, no bacon, but
did it did have pepperoni, butthat was excellent, and the Islander sauce

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was a little bit unusual with alittle sweet, a little tangy, but
nonetheless it was a nice, nicepizza, lots and lots of toppings and
best of all, and I youknow how I judge my pizza is when
you pick it up, things don'tfall off. It's foldable. And this
one it stands up. I meanit's perfect. It held up to it
really really nice. And I lovethe dough. It had a little corn

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meal underneath it and just a veryvery nice, lover crunchy dough and just
excellent. Yeah, I agree,I buy one, get one for you.
So if you buy meat with onespecial t pizza, you get the
second one of a special pizza.But for two pizzas like that and their
medium, they were nice. Let'sare specialty pizzas. If you get regular

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pizza deal, if you get onetopping, the prices go down to twenty
something dollars. So I mean,you can get two large pizzas for twenty
something dollars. Is really not bad. And the quality is amazing because they
do make everything. I mean yousee them making it when you order it.
And then also, like I said, the ingredients. I was so
impressed because usually, you know,you get one of these pizzas as onions

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in it, you get big chunksof onions. Well, these are finely
dice onions, so it's not likeit's big chunks sweet crunchy, Yeah,
sweet and crunchy. So it reallyadds you pizza versus like you getting a
big chunk of a slice of onionthat's like, oh my god, that's
onion, you know, versus itkind of compliments everything in it. So
I was really you know, betweenthe tendory, which is the one that

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we got, along with the tropicalstuffer, I was absolutely impressed, very
very nice. Then we went toa restaurant which you've been to before,
and the owner wasn't there, butI heard some great things about him Izzy.
They treated her very nicely, veryfriendly. He said, never had
this here. Let me bring somesamples, and then you got to try
it. It was called Masa Moonm a z A Moon mn. It's

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got a Turkish Mediterranean restaurant. Youwalk inside, it's beautifully decorated, very
nice, simple but nice, hada nice feel to it, and the
menu had a lot of different favoritesto it. We decided to share a
platter. It was kind of afamily platter and it was like sixty nine
dollars and had skewers of chicken.It was supposed to be fish, but

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we got chicken beef. It wasa flet mignon beef and lamb, and
had rice, nice pile of rice, lots of great vegetables, mixed vegetables,
fresh vegetables, excellent tomato, youknow, grilled tomatoes as they all
have. Then we asked for somesauce, and incredible. It's a Tiki
sauce made with Greek yogurt and thickas compedient and like full of flavor.

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Moully, I mean, I Ilove Tazeki sauce, but this one takes
a cake. It really does,I mean really really heavy. So when
it comes out, and when shebrought us a like a ramikin full mine,
it looks kind of like, youknow, it's so thick that it
kind of moves like a jello.You're like, okay, what's going on

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with that? But then when youdig in it, it's so thick it
coats. It's like perfect texture forevery bite of the meat that we have,
you know, And it was areally good platter. Even Haylaff was
like to die for. You canget it for two four or six.
The two is enough for three fourpeople. I mean it's a lot in
there. Yeah. And then it'sit's uh, there's a lavash underneath where

(24:55):
all the meat is sitting on,and so the lavash actually is like it
has all the juice juices of allthe food that's coming down on it.
Oh my god, it's the wholedish. Was amazing. And then they
bake their own bread and they maketheir own garlic butter, so you have
that as a free you know,before you start. I was so stuffed.
But then, of course what elsedo they make? They make their

(25:18):
own dessert from scratch. They doa lot of different boxlea vas been all
we soon deserts. But they alsohave Turkish taffy or Turkish treats is called
called Turkish delight, delight the samething that it's not really but it's like
a large bar and they cut smallpieces to it. It's it's made with
fresh fruit, with dried fruits,unbelievable, with apricots, with pomegranate,

(25:41):
pomegranates, I mean, you nameit. The pistachios, and it was
excellent. What a great way,and it is presented a little platter,
a little bit of two or threebites of very one of them, and
what a great, great, greatending to an incredible meal. Highly recommend
it. It's called again MASA MA Z A Moon M M O Z

(26:04):
M C Moon close and let melook here at The address is one six
one six three East Second Street inChico. I really felt bad to a
lot of neat shops there, butthey're all closed, like at five o'clock,
so unless you get there during theday, you really can't see much.
But lovely little town, really cute, quaint. It looks like a

(26:26):
college town, but it's got someflair to it. It's just really really
neat. So I think the downtownhad reminds me of Old Town Orange.
So people like Old Town Orange,like, you know, the very unique
shops and antiques and you know,the eateries. That's how it feels like.
You know, the streets are lynedthat way, and you know,
I wish, you know, I'mthere to work, so I never get

(26:48):
to really tour around and I couldsee anything because by the time I get
off work, everything's closed. Soreally the only good places I get to
see or taste it's really the restaurants. Yeah, he picked some good ones.
Then the last one we went to. There's a little controversy on this
one. It was called Allies AL l I E S Pub Pub p

(27:11):
U B. It's an Irish pub. I guess English, English, British.
Okay, it's my Irish stuff theretoo, and the men you look
good. It was kind of limitedbut looked nice and lots and lots of
beers. They make their own beersthere for their own beers, and they
had some wines there, and it'sdefinitely a drinking joint, but they had
the food there, so we decidedto try it, and I had a

(27:33):
little bit of problems with some ofthem. One of them was it was
called the Leprechaun. It was kindof a special for it's a lepre on
pasty. Yeah, for what itcalls for in honor of Saint Patrick's day.
So it's supposed to be stuffed withvegetables and the cabbage, grabbage and

(27:56):
corn beef. The nice pastry wasbeautiful paste and everything. Unfortunately, there
was only about three chunks maybe four, but very small little dice chunks of
cabbage, and about three or fourstrands and I mean three or four strands
of cabbage, very small strands.He means chunks of corn beef. He

(28:18):
said, strands of cabbage. Okay, chunks of corn beef and strands of
corn beef. And very very disappointedflavor wise was grid but it was just
not enough protein. It was liketwenty bucks, and I was like,
oh my god, I was thatkind of blew away. Got a very
nice salad there and had a reallynice lemon dressing, so that was a

(28:41):
good thing about it. But youknow, for twenty bucks, I thought
I want to rip off. Butto me, the biggest disappointment was called
this the what Fisherman? And itcame in a nice I'm waiting for him
to say it. It was likea nice tin bowl, and I thought

(29:02):
there'd be a over, it wouldbe a pastry, but it didn't.
And it looked like a bowl ofgravy, a thick gravy with peas carrots.
It's supposed to have shrimp and salmonand another fish in it, and
I mixed it up a couple oftimes and then he goes, why are
you mixing up for what do youmean it? And the reason I was
mixing up was I couldn't find anymeat to take it on my spoon,
and hardly any I mean there wasthrees very tiny shrimp. There was maybe

(29:29):
two or three pieces of salmon,very small and fish I didn't even know.
I couldn't find it. And flavorwise was good. It's like,
you know, pot pie. Thebest part of a pot pie is not
the crust two but also the gravyinside. That tasted really good. However,
it was twenty six seventy five andto me that was way overpriced.

(29:51):
It didn't come with anything, andI was very very disappointed in that,
and you kind of ripped me forthat. You thought it was not bad,
not bad, which it wasn't,but there was no meating that,
no fish, and you know,you're paying for what gravy basically and frozen
peas and carrots so and potatoes andpotatoes. So that was my big big
thing. I just very disappointed.You know, if it came with a

(30:12):
salad, I would have said,you know, it okay, but just
by itself, it was kind ofblah. Well, I think the flavor
was right on. I really likeit. It wasn't fishy. I was
kind of expecting that maybe it's gonnabe fishy. It's not fishy whatsoever.
I liked it because it was anice, cold, dreary day and this

(30:33):
was hot, piping pillows of youknow, like fluffy potatoes and mashed potatoes
and peas and carrots, and Ireally enjoyed it, just piping hot,
but no fish. There were littlechunks of fish. It wasn't a lot
tiny. Yes, I agree,there wasn't a lot of fish. It

(30:53):
was supposed to be fish, butI was actually glad it wasn't fishy.
So I don't know this kind ofthe you know, catch twenty two,
I ask you, was worth twentysix almost twenty seven dollars. Yeah,
it's a little pricey for what itwhat it is really it's I would say
the price point, I say,you know, I would probably would go

(31:14):
for about twenty dollars, maybe twentydollars. Yeah. Nineteen nine nine,
I realized they do have bangers amash for nineteen nine nine. I should
have tried that, because seems likeeverybody else around us ate that too,
So you know, I think,you know, it's just one of those
things, you know, like youdon't know until you try it. And
I am glad that everything we triedactually tasted very good. It's a little

(31:37):
place is I think the flavors righton the I mean the like the pasty
that you got had excellent. Imean, the crust was phenomenal. The
flavor is amazing. Inside. ActuallyI really liked it. Yeah, I
mean there wasn't a lot of stuffing. There was a lot more potatoes than
there was stuffing. But you know, like I think, once again,

(31:59):
it's you know, I think itis more like the costs versus the you
know, I think the quality wasgood. It just didn't have a lot
of the I say proteins and Iwould say don't serve it then. But
you know, there's people out therewho think it's great. And that's that's
what it's about. It's that wasjust my impression at my time, and
I just thought, you know,and I realized everything's expensive everywhere you go.

(32:21):
So I realized that. But Iwould say take it off the menu,
you know, or add more stuffto it, and added fifty cents
more if you have to. Butanyway, here's what it is. So
it's called Allies pub. I mightgo back again to try and see if
there's something else. Unfortunately, youdidn't drink beer. Being having your type
two diabetes, I decided I'd rathereat than drink, and I can't drink

(32:44):
there you go. So, yeah, that's what they make their own beer.
So that's really supposed to be theirattraction is because they make their own
IPAs, they make their own Britishstyle beer. So you know, I
wish I was able to try anyof those. Why couldn't they do have
their own cider? Get plastered?Think the food to be great well,

(33:05):
plus, you know, I thinkfood was in their draw. You know
what their draw their pub you knowpub is you go there for a drink,
you get a food, maybe somethingto snack on on the side,
you know. So I think that'swhat you know. I mean, we're
like the backwards to get there.I agree. You're listening to Let's sign
out show right here on AM tenfifty and one or six point five FM,

(33:25):
the stations that leave no listener behind, and we'll be back after a
few commercial breaks from some of ourgreat sponsors that we really endorese we love
their food. You've eaten lots ofgreat food and lots of great food at
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(34:36):
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(35:20):
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(36:51):
about Raised Shanghai Bistro in Redlands.Raise Shanghai Bistro offers the largest and most
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(37:13):
orange peel beef, and the savorybasil spicy shrimp, plus lots of vegetarian
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(37:36):
West Stewart Avenue in Redlands, California, right across from the Sprout's Grocery Store.
That's Ray's Shanghai Beef Stroll. Welcomeback to Let's sign out show a
food critic Allen Borgan here and ishe bussy? You? Wake up?
No? I was waiting for youto say something else. I did so.
Anyway, a couple of things wewanted we forgot to tell you about.

(37:57):
I was in Palm Desert, Deserthots rather, and there's not much
going on there at all. Butthere's a great little Mexican restaurant. It's
called Delicia's d E l I ci as Mexican cuisine. It's from me,
from Mexico City. It's a cutabove anything I've ever had in that
area and prices anywhere from ten totwenty dollars. Excellent food, great service.

(38:21):
I had chiliquidas I've had, ohmy god, I've had let's see
one of the oments, the delmar It had the cocktail with shrimp,
giant shrimp and cucumber and what doyou call it? Avocado, and it
was really really good. I'm tryingto use my memory here. And they

(38:44):
just have a lot of good stufffor fajitas fourteen nine nine onions, guacamole,
pico degayo nopolis which you don't seethat much, cactus rialsa, dolapino
queso fresco, and it served withrice and beans. And you can also
get a fijitas combo with either chickenbeef or actually all three chicken, beef
and shrimp with sauted onions for likenineteen dollars. So again it's a very

(39:06):
very nice restaurant if you're in thatarea. Unbelievable. You got to stop.
It's called Delicia's d E l Ic I as Mexican cuisine and I'm
trying to find and you brought mesomething. What was it that you brought
me that was not the case?Idia? It was really interesting because it
was kind of like a corn almostlike a bowl. I canyon describe it.

(39:30):
It's almost like a homemade corn.Not a little bit thicker than the
tortilla, but thenditas. Okay,so it's a little crunchy. What was
it was like really good cabbage onit, and it had beef steak on
it, and it had it wasa big Cordica's is fried and then they
cut it in half like they goacross way with it, and it was

(39:52):
on top of it, so anice little cover to it, top to
it. And it was very goodfor seven bucks, can't beat it.
So good place. So okay,Then about the last three four months,
uh, I've mentioned to you alittle bit about going to Tijuana for getting
my teeth done, and we'll talkto the dentist I've used there. But

(40:13):
I was a little hesitant, butI was very very happy. I got
my implants done there, very veryhappy. Saved a bundle of money.
And the restaurants here, I wasreally really shocked. I mean Rick Bayless,
it just so happened that he wastalking about the food of Tijuana and
it's a world class destination. Theyhave some really good chefs there and beautiful
restaurants. I mean just really theyall have a parking what do you call

(40:37):
it? Yeah, so it's safeas can be there and great, great
food and not you know, giveme the names, you won't remember them,
but all I know is you geta lot of fresh seafood there,
the great octopus, we had,grill Locus. You got the names here
in front of me, so Ido. Why did you talk about them?
Yeah? One of them's call Now. The restaurants went to is in

(40:58):
the Zono Rio area Zone not Rioare i O, and it's where a
lot of the up and coming restaurantsare. It's more like a younger area.
But there's so many good foods.And one thing I learned have to
say, key thing, remember tobring a lot of change with you to

(41:19):
like paesels, to Tijuana, becausewhen you're parking, I had no idea
you're supposed to tip the attendant.And you know, because I self,
park, why would I tip anybodyin us? Right, But they are
guys that are just kind of showingyou around. They really didn't do much,
but they they look out for theopening for you. It's not I
don't think they're official, but it'sa great way to make a little money.

(41:40):
And you're supposed to tip them.We didn't know. We didn't know
that. I had no idea.So so one of the one of the
first restaurants we tried it is calledline Fish, and there's multiple locations in
that area, but the one wentto was in the Zona Rio area and
we had this. We had octopusin different ways and initially was in a

(42:04):
actually an appetizer format and it hasactually peanuts in it. It is like
a molay almost like a mole sauce. It was phenomenal. It was so
good, has like really garlic y. I was grilled up perfectly. You
know, you can actually gave youlike some chips to eat with it and
some tortillas like right there. Itcomes out hot in the sizzling place.

(42:30):
Very good. Good portion to him. He's great, shareable for three or
four people and then I actually orderedthe octopus again for dinner, and this
time is a grilled octopis like youknow, tentacle again and it comes with
the black rice. It was likea black garlic rice. Phenomenal. And

(42:53):
the octopus tentacle was like grilled.It's like has that grilled flavor. It
was tender. There was nothing aboutit. I would have changed. It
has grilled vegetables with it. Ithought it was really the good bang for
my buck. I was, andpeople with us they ordered shrimp dishes,
tacos and nah, it was aIt was a Marlin, Yeah, Marlin.

(43:19):
They make a lot of stuff withMarlin there, and I personally I
am not thrilled about the texture.It's a little mushy for me. But
if you like Marlon, I thinkthat that would be a good place to
get Marlin. They do stuff them. They like stuff actually cover like stuff,
shrimp with them, you know,all kinds of stuff. Yeah,
so it was good if you likethat, I think that would have been

(43:42):
a good item. Very good restaurant. The food's good, the service was
amazing. They have some specialty drinks, so it's called lion Fish once again,
and they do have English menu forthe people that don't speak Spanish nor
read Spanish like me, you canask for the English menu and just point.
I mean I was really good atpointing. So I got my own.

(44:05):
I got the stuff I want wanted, and you know, was able
to you know, communicate. Andthen we did go to another restaurant called
Los Arcos. I wasn't too thrilledabout this one. Do you remember that?
Why? Well, the food wasdecent, However, there was no

(44:25):
service, like literally like we couldn'tget anybody to even get out order to
get out drinks. I mean,it was just like a nonexistent and there
were a lot of tables around us, and I think a lot of people
were challenged to get attention from anybody. I mean, it wasn't just us.

(44:45):
Figure maybe it's just us because wedon't speak Spanish, you know,
it's a good way to ignore us, But it's not. It's it truly
was. You know. The serviceis a little bit lacking, Yeah,
I think at that location, SoI I wouldn't recommend that, even though
the food was good. I thinkI would rather go a Lionfish again.

(45:06):
Can you remember the one we wentto? The last one? Yes,
it's called good thing you asked.It's called Peta Cochina Urbanah. And then
there's multiple locations, and we actuallywent to the one that was on the
main street and everybody actually raved aboutthis. It's on Avenue Jose Clemente roast

(45:30):
Golas Road School. Yep, right, these there's a long name, so
if I keep going, there's likea five syllables five name street. But
it's just remember it's it's called PortoCochina p U E R t O Cochina
c O c I n A Urbanayou r b A n A. I

(45:55):
have to say, the only downsideto this one was that it's more casual
restaurant than the other two. LikeLime Fish, it's more higher end.
The price point is a little bitless. Definitely, you get more bang
for your buck. Parking is alittle hard. Parking is a little hard.
And of course, I mean servicewas decent, but it wasn't like

(46:15):
Lionfish where people were there to serveyou. I think just it's a different
it's more casual restaurant. This one, agreed. This one specialized in savice
and we get a big platter ofSavici's the biggest thing I've ever seen it
was enough for six sevent eight people. I mean it had everything imaginable,

(46:35):
absolutely delicious, and that was theirone of the high points on all the
pictures they show. Yeah, it'sit's actually a aquachile. It was a
black aquachile. So it was amazing. I mean it was huge. There's
three of us and we could notfinish them. A lot tang to it,
a lime juice, saw fresh lime, and it had shrimp, it

(46:58):
had octopus again, had cucumber,onion, tomato. It was just so
so good. If you like savice, this is one of the best ones.
Yeah. And then we actually orderedsome coconut shrimp. O. MG.
Now I'm not a lover of coconutshrimp. I always find them greasy
too much better. It just wasnot the wow usually I get. But

(47:21):
I have to say this place,the coconut shrimp was phenomenal. Why it
was light, the batter wasn't heavy, it was not greasy. And then
they come with a passion fruit dippingsauce. Passion fruit. I mean it's
like, oh, it was sogood. It was just perfect compliment for

(47:44):
this coconut shrimp. And it wasa special. I think we got it
for like a happy hour price.It was totally you know, I think
I could have eaten that, likemultiple of those by myself. We shared
it and it was still plenty togo around. It was really really good,
unbelievable restaurants there, and I definitelywant to go eating there. I've
got a little bit more work donefor my teeth, and you gotta get

(48:05):
some done. I'll get teeth donejust to go there to eat there.
But speaking of doing a lot ofeating, next week, we're going to
the International Pizza Expo in Las Vegas. I've been a judge again. I
will be a judge again for myI think eleventh or twelfth year, and
this year is my ultimate. Lastyear, I judge about ninety six pizzas

(48:28):
in the two days, I hadsix panels. This year, i've got
seven panels, four on the firstday and three on the second day.
And we're talking neopolitan. We're talkingoh god, traditional non traditional pan pizza.
This time. They're throwing all kindsof stuff at us, all different

(48:49):
ones. So I'm not sure howit's going to be working. But I'll
take a lot of notes and everything, a lot of pictures. But that's
this weekend of eating. And thethird day of the convention is Italian sandwich
judging. I'll be on that one. So last time I judged about twenty
twenty five sandwiches. And these arepizziolas from around the world, not just

(49:09):
in California or just run in theUnited States. But we got them from
I got them Japan in the past, Israel, Portugal, Ze Zealand,
I mean, Australia. It's they'reall over the place and they come all
the way for this and this istheir fortieth anniversary and it's a lot of
fun things and it's like a giantconvention anything to do with pizzas. They

(49:30):
have every vendor known to mankind withyou know, tomato, sauces and olives
and cheeses and wines and gelato andit's just amazing. Unfortunately it's not open
to the public. If they did, they'd be able to make a billion
dollars. It's just open for theyou know, for the people who are
in the profession. But I lookforward to it. Probably the nicest people

(49:52):
I've ever met. I've been tovery various different cuisines. I've judged,
you know, sauces, I've judgedbarbecue, but this by far. The
people here are the most amazing people. They are giving, They really help
each other. They really it's allabout the craft, all about making the
pizzas not just something you've stuff inyour face, but that you're proud of.

(50:13):
And every one of them that I'veever met, they reach a point
where it's like aha, then theygo above that. Then they go above
that. They never stop dreaming andmaking it work. So very creative people
and I'm just really happy. It'slike one big giant family and they've adopted
me an izzy and where most ofthe judges are professional pizza makers, owners

(50:36):
and stuff like that. But Iwas fortunate enough to talk with them when
I first started and they said,yeah, why not. And I've been
there ever since. But like Isaid, i'm looking at over probably I
would say close to one hundred pizzas. I would imagine so in two days.
But again, you just take alittle bites and just look it over,

(50:57):
and some of them aren't good.You pick it up and falls off,
so those are kind of not likeyou don't have to worry about it
too much. But it's a peopleand it's a very professional. I'm really
proud to be a judge there andthey're trying to make it into that make
people proud to come here and bepart of the profession. I really have
learned so much though, I meanjust even sitting in the audience watching these

(51:20):
competition and hearing about how people preparebecause you know, they have each competitor
talk about how they prepared the dough, what ingreadings they put on it,
you know, and it's a hugescience lesson. If you don't know anything
about pizza and what artists pizza is, you sit there literally would be like
scratching your head, like what Greekare they speaking because it's a totally different

(51:43):
lingo. They're talking about hydration,they're talking about humidity, they can talk
about time they ferment it. Imean, they tell you how much ease
they put in, what kind offlower they use, because all make a
difference is different how the pizza comesout. So it really was a huge
education for you know, somebody thatyou didn't know anything about pizza or dough

(52:06):
probably well, I would say likefive years ago, but I really learned
a lot every year. I feellike it's it's a really eye opening what
they do that each of the contestantsis this year, five hundred contestants.
Each of them make two pizzas,one for the judges and one for the
audience. So the audience they cutthem a little smaller so people can get

(52:27):
there, so you can spend yourwhole time eating pizza. There is he
did last time. Plus I broughther a bunch. But then the vendors
all, you know, the CaliforniaCheese they have there commission, so they
have they serve different cheeses, differentpizzas. Yeah, every kind of oven
manufacturer is there to make pizzas.Yeah, so it's nothing but pizzas and
it's pretty amazing. And the worstpart is one time I wanted to go

(52:50):
eat all you can eat sushi andbarbecue, Korean barbecue. I got there,
I was like, oh, Icouldn't eat anything. I just sat
there and watched everybody eat. Solearned my lesson, you know. But
it's it's just an amazing experience.And anyone who owns a restaurant, a
pizza restaurant, anyone who is thinkingabout getting into this wonderful field, I

(53:10):
WO highly recommend going. And againit's it's this Tuesday, Wednesday and Thursday
in Las Vegas and it's probably lateto get going on it, but anyway,
I am going to eat it asthe song says, and looking forward
to it. So until next week. We're on every Saturday from four to
five right here on AM ten fiftyone or six point five pm. I'm

(53:31):
Alan Morgan and is he bussy?I beat everybody? Beatings of an egg,
have smart sing and have some artfive and doesn't matter and castus just

(53:52):
atus, just natus. Thank youInland Empire for listening to kc AA radio.
Was your car involved in an accidentor just need help with DNS?
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highly trained staff and certified technicians andfriendly staff are the best in the business
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of our local businesses. Hey,Southern California, you know what's going on.
It's my new hit show The Scenewith Doreen and I'm your host,
Dorian Taylor. Join me every weekas I chat with my celebrity friends from
TV, movies, music, theater, sports, and everything in between.
We explore the lives and careers ofsome of the entertainment industry's biggest names,

(56:05):
with some fun surprises too. Tuneinto the scene with Dorian Tuesdays at seven
am on KCAA Radio ten fifty AM. For over a century, AM radio
has evolved to meet the needs ofour community. More than eighty million listeners
depend on AM radio each month.It's also the backbone of the emergency alert
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(56:29):
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Messaging data rates man play. Youmay receive up to four messages a month,
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News Radio. I'm Chris Karagio.The suspect who allegedly shot and killed multiple

(57:59):
family members in Pennsylvania is now incustody. Authority say Andre Gordon killed his
stepmother and teenage sister this morning beforebreaking into another home where he killed the
mother of his two children. Gordonthen fled to New Jersey and barricaded himself
inside a home in Trenton, leadingto an hour's long standoff. Beliseay Gordon
eventually escaped from the house and wasfound nearby. He was taken into custody

(58:21):
without incident. President Biden is urgingCongress to pass a foreign aid package that
includes funding for Ukraine and Israel.He used a joint appearance with Speaker Mike
Johnson on Capitol Hill yesterday to callon the House to do their part in
passing a ninety five billion dollars supplementalaid package that cleared the Senate last month.
The legislation has yet to come upfor a vote in the House.
The President said it will send aclear message to the world that America stands

(58:45):
up for freedom. The suspect inlast month's fatal beating of a Georgia nursing
student is asking for a jury trial. Jim Forbes has the latest. Court
officials in Athens say twenty six yearold Jose Ibarra is in custody for the
death of twenty two year old oldlake and Riley and is facing charges of
murder, aggravated battery, aggravated assault, false imprisonment, kidnapping, hindering a

(59:08):
nine to one one call, andconcealing the death of another. Officials say
Riley's body was found in a woodedarea near the University of Georgia. A
court date in the case is pending. I'm Jim Forbes, but Georgia judge
is allowing Fulton County DA Fannie Willisto remain on former President Trump's election interference
case. Trump's legal team had triedto have Willis remove from the case due

(59:31):
to her romantic relationship with Special ProsecutorNathan Wade. The judge, however,
said that there was no actual conflictdue to the relationship. He added,
though, that his ruling on Fridaydoesn't condone what he called a tremendous lapse
in judgment. The deputy prosecutor inthe case, Wade, resigned after the
ruling. I'm Chris Caragio, NBCNews Radio, NBC News on CACAA Lowland,

(59:54):
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