KCAA: Let's Dine Out with Allan Borgen (Sat, 6 Jul, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 6 Jul, 2024

Episode Transcript

(00:00):
Whigs Radio, NBC News on KCAALoma Linda, sponsored by Teamsters Local nineteen

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thirty two, Protecting the Future ofWorking Families Teamsters nineteen thirty two, dot
Org. I'm Mark Westwood, generalmanager of KCAA. All of us here
at KCAA are chiefly saddened at thetragic loss of our friends and fellow broadcasters
Alan Borgan and his co host IsabelleIzzybussy in a terrible highway accident in Missouri

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this past weekend. Alan was afriend to everyone here at the station as
well as across the Inland Empire region, and Izzy was right alongside him for
years. Alan had a passion forfood and a passion for life, and
it showed. Welcome to a deliciousedition of the Let's Sign Out Show,
fod critic Alan Borgan here and IzzyBussy, we have a show for you,
folks. I'm telling you, ifyou like pizza, you're gonna love

(00:53):
this show because it's all about pizzas. Izzy was his co host in life
and on the air and added justthe right flavor and perfect seasoning Allan needed
for that perfect blend, and togetherthey received great reviews. Allan and Izzy
will be missed greatly, and Saturdayafternoons at four pm will never be the
same without them. He'll never bethe same without Let's Dine Out. But
we here at KCAA intend to keephis shows running for everyone to enjoy for

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some time to come. Allan wroterestaurant reviews for The Sun Newspaper Inlland Valley,
Daily Bulletin, Redlands Daily Facts andthe Inland Empire Business Journal. He
also took his reviews to the airwavesat KVCR ninety one point nine, KSBA,
KTIA and right here on KCAA,as well as social media. For
years he co hosted another popular foodshow called Table for Two with David Cohen.

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We here at KCA extend our condolencesto the family, friends and community
who knew and loved Allan Borgan andIsabel Izzy Bussy. We appreciate all the
support we received from the community inthe last days. May their souls have
a quick, easy, peaceful andjoyous flight to the heavens above. Godspeed,
Alan and Izzie. You will wemissed. For those who would like
to enjoy one more or many moreof his shows, his shows are all

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right here on KCA and podcast formon our website at KCAA Radio dot com.
Anyway, you're listening to a Let'sSite Out Show. We're on every
Saturday from four to five right hereon Am ten fifty one oh six point
five FM. The stations that leaveno listener behind. Food, glorious food.

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We're anxious to try Frank again,our favorite Biet just takes your own
men at stake, ribe Foster,still wonderful, So Flumby, Why welcome

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to another delicious nation of the Let'sstand Out Show. Food critic Gallenborg in
here and we just ate up great, great lunch right here in Redlands called
Dunle twenty one. It's a Vietnameserestaurant and busy liked he goes. It's
clean and the food is really good. I mean it's very having just gotten
back from not too long ago fromVietnam, the food is just up there.

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I mean it's it's really authentic andjust really good. I like,
you know, like I like theI think that area because it's not as
busy as across the street, right, because it's like parking, you can't
not find any parking, but wherethey're at is a perfect spot, right,
have a nice menu nice selection,fairly large portions and just excellent quality.
Yeah, nice people, very niceservice. So again it's called Noddle

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twenty one in Redlands and highly recommendthem. And the rest of the shows
say, we're gonna just got backfrom a trip to Las Vegas, our
favorite eating spot, and went therefor work and also to eat, which
is kind of together, and sowe're gonna be talking about some of the
restaurants we went to, and wereally like off the strip restaurants. There's
one restaurant we went to that wasclose to the strip, But the strip

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I think is overrated and you payfor glitz and glamour, and I don't
know, there's so many incredible restaurantsoutside the strip that people just don't know
about and they don't market a wholebunch about it. But I would definitely
go there. If I've ever beento the Strip, you got to go.
But if you've been there, thenstay away from there and go to
some of the restaurants that we talkabout and you can just go online and

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find out about them. And wehave got a special to yes for next
week, which we'll go to towardsthe end of the show. But let's
get right into it. Let's talkabout one of the first tress we went
to on our way back to California. We decided to stop at a place
and we were recommended by this bysomebody who lives there, and it's a
place called Whiskey but as Wsky Barand Grill. They have like three locations,

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I think, and the one wewent to is on fifty five sixty
West Warm Springs Road in Las Vegas, right near our Legions Stadium, and
we were told they're happy hours,what you got to go for, but
looking over the menu, everything lookedfantastic. Yeah, we didn't go to
the one by the Legion Stadium.Oh where do we go? Paradise?

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Wait? Now, we went tothe enterprise one with that Enterprise Okay,
yeah, yeah, because there's oneright by the Legion Stadium. So you're
you're on the strip and you wantto go somewhere priory near the strip,
that might be the one you wantto go to. But we didn't want
to go with any of the madnessin the parking or the crowd, so
we went off the strip intentionally andwent to the Enterprise location. Okay,

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go ahead, you're the expert.That's why I need you. Oh,
it's hard to be a man.But anyway, it's called whiskey wsk Why
what's interesting? Part of the TerribleHearst Corporation, he's called called Terrible Hearst.
Now it's just called Terribles. Theyown all the Chevron gas stations.
It's called Terribles Chevron gas stations.And they're into everything. But they used

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to have a big hotel there,but it was down for a while.
Now it's going to be demolished andturned into something else. But they just
got into the i think the foodbusiness and really really impressed with it.
And we on our way out,we talked to the chef briefly and he
was just telling us about some ofthe new items are coming that sound like
it came from the strip. Imean really quality of restaurants. Yeah,
and the prices is not what thestrip price is, right, you're not

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paying the strip prices. Plus wehappen to show up not knowing there's happy
hour, so from five to seventhey have all these discount drinks, which
we don't drink, but they dohave all these food items are seven dollars,
so it's like normally they're about twelveto fifteen dollars items, so it's
you're paying half price for an itemthat same portion, right, and they're

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so good. We got full overthree appetizer right, let's get into it
right here. Yeah. The firsttime we got we had two. The
whole thing came out to thirty dollarsand changed for two drinks and three appetizer
plates, which is amazing. Firsttime we had was a smoked art choke
dip again seven dollars, and itcame with garlic non garlic peed of bread

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which I didn't taste the gardic onthat. That's the only thing I wasn't
sure about, and chips and chips. But it was a really good It
wasn't your your typical art choke spread. It had you know, the cream
cheese, sour cream and had awhole bunch off. But it was a
little thicker too, Yeah, definitely. And it has a smoky flavor too,
and big chunks of art chokes init. Yeah, I really like

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it. It's a little bit thicker, is not the watery type. It
is like just pure artichoke and basicallycheese cream cheese melt it. I mean,
it's really really good and it's veryhearty. I mean, you know,
I think that was very pretty muchfilled me up. Mm hm,
no, it's really really excellent.Then we had the poppers and it's called

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the Whiskey poppers. Again seven dollars. It came with one, two,
three, four, five I believe, and very big ones. And again
it came from Cisco. No bigdeal. But it had excellent quality breading
to it. It was really crispy. It was almost like bread crumbs.
It was just delicious. It wasa bread crumb. Yeah, it was
fantastic. But then they used theirown drills over it, and they had

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a bacon jam on top of thatbacon onion jam, and oh my goodness,
this is excellent. Again, evenknowing they didn't make it there,
it's okay. There's some great productsthat Cisco and other food distributors have and
this is one of them for sure. Yeah, they said they make all
their sauces and dips and everything themselves, so you can truly taste that when
you're having this popper, and youknow, like it's a perfect size.

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It's not too big, not toosmall. And to me, it wasn't
spicy, so I didn't get aspicy wine. Thank god. I really
enjoyed it not being tortured by thespice. And again it was not only
with a jam, but it hadtwo different sauces on it, like a
cheese sauce. Everything just delicious.And the third item we had, this
is a real surprise. I wasthe first thing, and they're all the

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same. This is a lettuce wrap, a chicken lettuce wrap, seven dollars
on. You talk about this one, you like this one a lot.
Okay, So normally you know howchicken lettuce wrap is mince chicken, right,
well, drake that out. Thisis actually chicken breast cut up,
so pieces of chicken breast nicely coatedin this really unique sauce I've never had

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before. It's like almost like aspicy Mayo sauce. And then they give
you a honey mustard, a sweetchili a like a pon ponzu soy sauce.
And because I'm alerge a nuts,they put the cashoes aside. But
normally they have cashoes on top ofit. And also they rice crispy rice

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noodles so on the a romaine lettuce, so it's not the wimpy bib lettuce.
Sometimes they gotta fall apart. Theseare nice and hardy is big.
I think it's a decent sized portion. They're not giving you mince chicken,
so it didn't kind of run themoff your you know when you put the
sauce. It didn't kind of runoff your lettuce. I really enjoyed it.
Again, there's three of them.I think I would like to see

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fourth one. But they were large. I mean, I have no complaints.
They were big a portion. Ithink, yeah, excellent, excellent.
Then what else is there? Ithink that was it, right,
I think that's it. I'm lookingthrough my notes here, Yeah, that
was it. So again. It'scalled Whiskey Bar and Grill w s k
Y. It's an enterprise. It'sin two in Vegas, but it's a

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great place. There's three locations.And what's nice is it doesn't you know
some sports bars are kind of sleazyand loud. This is very comfort.
Had a fireplace and some couches andchairs, and it didn't look like on
one part there was a lot ofscreens around there, but it was kind
of low key. And they hadgambling there where you can sit down and

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gamble too at the bar. Butit's really, really nice, nice surprise.
Yeah, it was very low key, very nice. It's a great
place to you know if if youhave a group with you, you can
sit by the couch and buy thefireplace. It's very intimate feeling, but
yet it's very open, you know, it's not We really enjoyed it,
and the food got here, gotthere quickly, we got out of there

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quickly. Easy parking, drove rightup to it. I mean, can't
beat that. And the price isamazing anyway, excellent sir server that called
Marian and she totally took care ofus. Very nice, really, you
know overall, you know, eventhe chef that came out and talked to
us, he was super nice.His name is Eric, and you know,

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really enjoyed our experience there. Thesilverware they had there was kind of
unique and we kind of fell inlove with it. So of course we
asked the chef where he got itfrom. He goes, I wasn't sure,
but I'll get back to you.What a half hour later, forty
five minutes later, we're on ourway home back to home. Guess what
he got back to us, Hey, you can get him here. So
we were happy about that. Now, the other thing too. It's a

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little bit off the subject of food, but you know, smells are very
important to us, not only onfood obviously, but in your house.
Nothing going somewhere in the house oranywhere. And he's like, you know,
it just kind of stale smells,especially if you have animals and stuff.
Sometimes it could be a little can, yeah, or the trash can.
Is he tra she loves trash?Oh god, no, absolutely no.

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Anyway, there's a place called AromaRetail. It's a story, now,
is he Once you talked a littlebit about it, how you found
out about it, and then wecan get into the more details. Yeah.
Actually years ago I would say,oh my, I'm dating myself.
But when Vadar first open, Iused to stay at a dar a lot
because I like that it's non gambling, no smoking, easy and once again

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it's the efficiency. I love beingable to pull up, get my get
in the hotel, get to myroom, you know. And actually I
love the decors. I love therooms. I love everything about that property.
So and then when you walk in, you have the smell that hit
me and I'm like, I lovethat smell. What does that smell?
So when I asked and they dohave some reeds of the gift shop,

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so I went and bought some andthen you know, those reads really don't
last that long. They weren't ina jar. It was just a fake
pre fragrance reads, and so itfaded fairly quickly for me. And I
love the cell smell so much Istart seeking it out online. So looking
everywhere, looking everywhere, finally foundthe scent. I mean, like literally

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it says it smells like bandaras thatscent right, So I'm like, oh,
oh my god, you know,like I'm so excited. And this
is another business that's located in LasVegas, so I'm like, I'm all
over it. So I ordered itand it smelled just like that. I
mean, I was like thrilled tohave it. So I've been in love

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with a cent for probably probably tenfifteen years now, really love it.
And then so I kind of introducedthat to Alan. He got excited about
it and goes, let's check itout. So there's a store there and
I've been meeting go there for ages, but I'm always there for work and
out and I'm always working till fiveo'clock, so everything closed down by the
time I get anywhere, and youknow they're they're retail store that's open oning

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Monday through Friday, so it meansnot like somewhere that will Yeah, so
I won't get to like get anywhere, and never been able to visit them,
so I always visit them online,and so Alan was able to visit
them one day when I was atORC and was able to talk to the
owner, you know, and youknow, really smell a lot of their

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sense. They have like what no. No. One hundred, one hundred
and fifty or something like that sense. And after talking to the owner,
it was fascinating. I mean,he talked about how some sense, different
molecules can attract each other and itactually converts a stinky smell to be actually

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a decent smell. So it's sointeresting, it's so scientific. Weeks four
weeks definitely, we definitely have themon the air so we can explain to
you because I couldn't explain it properly. But I was fascinated with that and
how you can neutralize stinky smell becauseit's different molecules that attract each other and
basically when they attract each other andup changing that scent. So I was

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like, oh, wow. Soyes, they do make multiple sense.
So if you ever go to anyhotel, most of the large hotel chains
now do have a specific scent theygo, they put in their error system,
I think, and it's very distinct. And if you happen to like
one of those scent, this isthe company you'll be able to find that

(16:06):
scent. Their name is called RomaRetail once again, and they do make
sense like like you know fruity onesor herbal ones or like witzy one,
you know, different ones. Buton top of that, they actually do
have hotel sense that they make adifferent linction. Yeah. They also have
machines. You can get the professionalone, which is you have a huge

(16:27):
house, it fits into you canput it into your air duct and it
goes through all the house. Orwhat we got. We got two smaller
ones, so one half of theroom, one half of the house is
one the other half of the otherno installation required, No installation required.
And then they also have a smallone you can either use for your car
or for one travel room or traveland it's just I'm really really happy with

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it. Yeah, I mean Ilove their sense. We end up buying
probably five other scents because you know, when you get used to a smell,
as you know, if people don'tknow, you know, how you
walk walk by somebody, there soundthey smell like they've been drowned in some
cologne. Well, because they getsent blind because they got used to that

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smell, so they can't smell anymore. So they kept putting more and more
and more of that scent on,which really is offensive by that time to
everybody else around them because it's likepeppi la pew with the fumes behind them
walking past. So just just tosay, so we like to have That's
why I bought different We bought differentscents so we can switch it out,
so we get set blind and uh, we're really enjoying it. We're gonna

(17:34):
have the owner on Becaues. Hewas just telling us a little bit about
what he does and how he doesit. And he's not trained. I
mean, it's pretty much self taught. But he's right on and talk about
good nose, right fucking you know, pine with lavender, with with this
cs bermid and I mean it's goteverything imaginable and it's like, how do

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you even come up with something likethis? But he's got the capability.
So I thought it'd be interesting tohave him on so w later on.
But okay, back to food.First of all, you're listening to let'sign
Outchow right here on AM ten fiftyand one oh six point five, the
stations that leave no listener behind,and so let's sign outual food critic Allenborgan
and it's the Bussy. Okay.Another restaurant we went to. We both

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love Chinese food a lot, sowhenever we go to try a different restaurant,
this is one called the Hong KongGarden. This is something we only
had a small time to go toa restaurant, and we thought this is
kind of near where we were goingafterwards, so we went there. It's
located at there's two you know,one site, fifty three hundred Spring Mountain
Road. It's in in Chinatown areaand it's in a corner. It's a

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pretty big spot there. They havedim sum, which is really nice.
I'm nice to disclave dim sum allday, which is rare because usually,
you know, they only make itfor the day during the day, morning
time or lunch, and then theycut it off right so you can make
you can actually order dim sum anytimeof the day, so when they close
and on a special man right,But we didn't have them. Well,

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we actually had one dim sum,but we ordered two other dishes, very
authentic dishes, huge, huge menu. Ninety nine point ninety nine percent of
the people there were Asian, soyou know, it was good. When
Asians go through their own restaurants,it's good. So one we had was
I got to have my chicken feetthere. If you never had chicken feet,
a lot of people it's really reallygood. Number one. Number two

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is it's got a lot it's veryhealthy, it's got a lot of collagen
and it's not a lot of fatto it, and it's just really really
unique dish. I've had it foryears. My grandmother was from Europe.
She used to cook with it,but the Chinese really know how to make
it. And this I thought wasreally really plump and uh no nails on
it, you know, to bitethe nails off, but really excellent.
Then we had a dish that isa she loves sea cucumber, which is

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kind of like when I've had itin the past, it wasn't good.
It was like, you know,you ever see the tires on the road
when you drive the old tie.That's what it reminded me of. However,
when it's done right, it's notthat way, is he You're you
know, you're you're an Asian person. You can talk about it. You
grew up with it. How doyou describe it? And let's talk about
this dish. Well, there's differentquality of it. The higher quality,

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more expensive ones, which they don'tserve in restaurants anymore. A plump and
actually very meaty, not meaty,but like because it has a more like
a gelatine kind of texture. It'sa little more plumper and bigger pieces,
even though kind of smaller. It'sit's you know, I think, has

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a lot more meat so less chewy. The smaller pieces. They tend to
not cook it too much because they'reworried it's gonna melt. So it's cheaper,
you know, for the restaurant probablyto buy it. And so the
ones they served there a were alittle bit smaller than I'm used to,
and they're a little chewier than Iused to, but you know, and

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there weren't a lot of pieces,so I was kind of disappointed that.
But overall it was decent. Imean, the flavor was right on the
mushrooms in it. Yeah, usuallycook it with a lot of mushrooms in
this kind of brown sauce and youknow, a light brown sauce, not
a dark brown sauce, and youknow it's it's you know, it's kind

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of it's very mild, dish,not offensive, no strong flavors. Usually
put some vegetables in it. Definitelymushrooms, different types of mushrooms to mix
with it. So give it alittle texture difference and a serve it hot.
That's it. Then we got GeneralChild Chicken. We the surfer we
had. Most of them seemed prettynice, but this one we had didn't

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want to be there. She hada rough day, I think, so
she wasn't real nice. It waskind of rushing us, so I couldn't
think of what I wanted. She'svery impatient. Yeah, so we decided,
okay, General Child Chicken. Imean, it's something, it's good,
but I didn't go to the restaurantfor that because you can get anywhere.
But I thought it was nice.There's a huge portion, bigger than
I expected, bigger pieces of chicken, had a nice orange sauce to it,

(22:06):
and I really liked it. Youdidn't like it. As much.
Okay, what didn't you like that? Yeah, because usually general sauce chicken
has a little more kick and it'smore tangy to the sauce sweeter. No,
it's more Usually it's more vinegar kickto it and a little bit more

(22:26):
like spice to it. Not spicy, but a little more spice to it,
a little bite to it, becauseyou know the sauce, it's a
darker sauce. This one almost likea orange chicken sauce. And the sauce,
to me, I think they mighthave put too much corn starch to
thicken it, because I actually tastedthe almost like a powdery after tone,

(22:48):
which is really rare. You don'tever have corn starch you taste kind of
powdery, and this one did.So I wasn't sure where it's coming from,
but I wasn't impressed. I reallyI thought the restaurant's okay, but
I wouldn't say it's a wow tome. Sorry, no, no,
be honest. So okay, Soanyway, that was that. But again,

(23:08):
if you want something that's pretty authentic, I think and uh large a
large menu, and I was Iwas impressed with that. Again, it's
called the Hong Kong Garden and Seafoodin Las Vegas. The next one we
went to we went to the comedystore at the Rio Hotel, Comedy Cellar
and I'm sorry, comedy seller,and we wanted to eat somewhere nearby there.

(23:30):
So inside the hotel there they hadsomething called was a J. It's
called k J dim Sum and seafoodChinese restaurant. So we decided, okay,
location one at Harris and one atthe Rio. So again we went
to one of Rio. Again,we walk in beautiful dining room. It's

(23:52):
reminiscent of one in Monterey Park.It's fairly large actually and very authentic.
U large menu. They have dimsum, but it's only during the day,
not at night time. But theyhave a nice dim sum menu.
But nonetheless they have you know,with a lobster, they have crab,
they have all kinds of sea cucumber, and they had a couple other dishes
that Disney really really likes. Soonce you talk about those, well,

(24:15):
actually I like this restaurant. Imean, like the service is nice,
the late, the service, youknow, the service really pleasant, and
you know, they checked on usa lot, so I really enjoyed that
because typically if you go to authenticChinese restaurants, sometimes the service is a
little lagging and they're kind of grumpy. So both they spoke the so is

(24:37):
he and her, you know,got along really good. Yeah, this
lady, it was really nice,very attentive. I kept checking back on
us, brought us whatever we needed. And so she recommended the crab meat
with fish moss soup. Well,Allen's never had it before, and really
I don't know how to explain that, but it's real crab meat. It's

(24:57):
real snow, like real crab meatthat they shred it up and they make
this almost like a like an eggdrop based kind of soup, that same
texture, and then they put alittle bit of egg white in it,
usually mixed in it, and fishmaw. I don't know how to translate
that. I know in Chinese it'sa type of like a large fish belly.

(25:19):
And what they did was they theyI don't know how they prepare it.
I know they somehow dry it andthen when they were ready to cook
it, they rehydrate it cut itup. So it's really full of protein.
There's hardly any like starch in it, you know, except for probably
the corn starts. They try tothicken the soup up, so it's a
very mild tasting, non fishy soup. It's kind of more like a same

(25:45):
classification. I would classify it asan egg drop soup with crab meat and
other things floating in it, youknow. But it's very nice. I
really really liked it. It's afairly large bowl and I think I had
like three four bowls of that.Yeah, you did. And then you
know, they always give you ared vinegar you put in it. It
gets to taste, and then theygive you white pepper so you can make

(26:07):
it you know, a little peppery. You can make it a little bit
more tangy, you know, reallyadjust to your own flavor, which I
like that because you know, everybody'spalette is different. I need a little
cho chili oil and just a littledrop of soy. Thee a little salty
for me. But it was excellent, very very unique dish. Yeah,
it's very soothing. I would thinkthat's one of those soups. It's not

(26:29):
like, you know, after eating, oh I can't, I can still
taste it. You can't. It'sjust very it goes with everything. And
then second item we ordered is crispyfried flounder with the saute the filet part
being sautee, so unique body partthe flounder. Basically, they take out
the meat and then they lightly coatedbattery and deep fry it so you can

(26:53):
pretty much eat a lot of partof the body. And then the the
lay part they literally lightly coated itand then like stir fry with a bunch
of veggies on top. Alan Ilove that. I really really nice.
The vegetables are perfect. I lovepea pods and the Chinese pea pods are
one of my favorites. Snow peas, snow peas and just everything. The

(27:15):
fish was nice and moist. Itwas nice, and I like the chunks
of the texture and then the friedstuff. You kind of tear it apart,
and it's really the fins, likethe little gills or anything. It's
so crispy you can eat it.It's like smelt if you ever had smelt,
you know the little gills here.It's perfect. It's just real crispy.
Didn't get caught in your throat oranything. And the batter was really

(27:37):
good, so it was a verytreat. I never had anything like that.
I think personally if I ideally Iwould probably personally I would have ordered
like a sweet and sour sauce orsomething to dip in on the site that
would really make top it for me. Thank God I had the vinegar from
the soup, so I was dippingin the vinegar. So it almost tastes
like fish and chips, you know, like the fried fish with the malt

(28:00):
vinegar flavor to me. And Ifind that pleasant, very appetizing, especially
it cuts some of the oil forfried food down. But the other part
of the filet that was like sautateis definitely not like full of batter and
nothing, very light, and Ilike that. And then they also have
like pieces like thin pieces of celeryand carrots and snow peas stirfry with it,

(28:23):
so have a good crunch. It'skind of like a textra. You
just don't cram in your mouth andthat's it. It's you work at getting
the meat out and getting this stuffout. And it was kind of fun.
I like that kind of stuff.Yeah, So that was interesting because
I've never had that before. Andthen we order something that we both actually
like. It's kind of our goto. We don't know what we're gonna

(28:45):
order. We order this. It'scalled Singapore rice noodle. Well, Singapore
rice noodle is basically stir fried,thin thin rice noodle round ones, not
the Vietnamese ones, and they putit with usually shredded with meat, and
they put curry powder in it.And so there's meat, there's shrimp.
So this one actually had uh,sprouts, sprouts and yeah, yeah,

(29:08):
small little of shrimp and big shrimptoo, and shrimp and the trash h
yeah, the pork pork word yeah, yeah, the Chinese ic pork.
Yeah, sice barbecue pork in it. Very very nice and the price is
very reasonable for what you get.And again being in Vegas, you never
know sometimes what you know. It'sit's a lot of places that just all

(29:30):
glitz and glamour and the food's awful, and we've been really lucky, so
not every dish was one hundred percent, but they're really good restaurants. Who
I would go back to all ofthem. So yeah, I would definitely
go back to this place. Iwould like to try other things because there's
quite a couple of large parties,so several things I wanted I think they
got the last of it. Sooh, well, you know, but

(29:52):
the things we ordered, it wasright on, it was fresh, it
was hot, kind of like goingto Monterey Park and eating there. I
mean, very authentic. And yeah, but it's right. It's right in
on the side of Rio. It'sinside Rio Hotel. And again, what's
nice about real hotel is I likethe real It's quiet, it's I'm sure
they don't like that, but it'sa little empty, but I enjoy it

(30:15):
there. It's nice. It's youdon't feel rushed, you don't feel it's
very safe. They're very friendly,I mean walk as soon as you got
in vallet, the biggest smile,the nicest guy, and that makes the
whole People don't realize what a smilecan do. And we really yeah,
he was so friendly. And thenthey're actually a new owner bought the Rio.

(30:36):
They're re vamping everything they were doingall the rooms. And also they're
the food court. They actually havea food court that's not a food court.
I think they call it some sortof food haul or something, but
it they have all over everything thatfried chicken, they have, they have
ramage. Yeah, definitely not chainplace. They have a you know like

(31:00):
cheese, steaks, sushi, theyhave a little bit Burrito's Hamburger plays,
so it's a little bit of sushiplays in the So you literally have a
little bit for everything. So youhave different dining. You know, how
much money you want to spend orhow do you want to dine? I
mean you have all those options,right, okay, and then the last
rest that we're going to talk aboutis our favorite. Uh. We were

(31:23):
told by a food and beverage director, Arnold Panell from Palaestation, we gotta
go there. We got to whatI say, Arnold Aaron same thing.
I get excited sometimes. Anyway,we went to it's called Esther's Kitchen.
It's in the Art district. Andwith the art district, you know a
lot of art districts are kind ofrun down areas that are revamped and kind

(31:47):
of hip, and this is oneof them that's really really a great place.
They have some wonderful restaurants, smalllittle restaurants. They have sushi places,
they have ice cream, they haveall a little bit of everything.
What what say something? What?Oh? No, I thought we're gonna
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Welcome back to the Tyocho food criticAllenborgan here in Isabel Bussy, and

(36:27):
we're talking about restaurants that we wentto here in the Ealand Empire, but
also Las Vegas. It's one ofour favorite dining spots because every time we
go, we go to a newrestaurant there and except for one that we
go to all the time because welove it. And I'm telling if you've
never been to Vegas in terms ofgetaway from the strip, there's so many
incredible, great restaurants on the outsideof the strip that you're going to go

(36:49):
to, and traffic's better and it'scheaper, and quality I think is just
as good. So our favorite it'scalled Esther's Kitchen. It's located at one
one three to zero South Casino CenterDrive. It's in the Art District.
The website is ester E S th e r s LV dot com,
So ESTHER'SLV dot com. This isa small restaurant. However, right next

(37:13):
door they're adding on and I forgothow many. I want to say two
hundred, but I think it's alittle bit more than I mean a little
bit less than that. But it'san incredible Kitchen's a chef owned kitchen or
a restaurant that the chef is chefJames Trees. And we got to know
him. We sat down with themfor two hours and what a human being.
We're going to have him on nextweek. I mean, I want

(37:35):
people to know about him, toknow about what he's made of in his
philosophy on working with people and foodand everything. It's just fascinating. There's
got to be a movie made onhim. I mean, someone's out there.
I think it's just a really,really incredible story. But again,
it's called Esther's Kitchen, and ifyou talk to anybody who knows food,
that's one of the restaurants they sayto go do. And Chef Trees has

(37:57):
gotten a lot of wards. You'vejust given a restaurant Chef of the Year
in Las Vegas by John Curtis,who's a really good food critic there,
very reputable. And this is anItalian restaurant with lots of twists. Everything's
fresh, everything's homemade. Chef Treeshis whole philosophy is every little bite's got
to have a flavor and all theingredients. You can taste it and it

(38:21):
makes your taste buds like jump forjoy like they've never have been. And
prices are very reasonable for the qualityof food. So let's get right into
it first. You got to startoff with their homemade sour dough bread.
It's a nice little loaf, crispyoutside, perfect on the inside. You
cut it and you get the choicesof one that comes with some kind of

(38:42):
a butter, a what you callit a Irish butter with little olive oil
in it. But you can alsoget other little side dishes. One was
called it's barata with chives, basiland sea salt. You can get We've
got the anchovy butter with capers andparsley. And then this one called the
faggattini, which is chicken liver andgoot and fog wah goose liver with saba

(39:06):
and with strawberry and unbelievable start.I mean, we gobbled that up and
we were actually full after that,but we have to have more. But
Isy, that's one of your favorites. And there's so many things to choose
from here. Well that's not theonly sides you pick from. There's like
seven different sides. You can pickeach like one. You know, whatever
you want. You want you canhave one spread or you can have all

(39:30):
of them. So you have choicesor three of them. So we chose
three because we've been there. Wetried all of them before, so we
just went and tried the one.Go back and get the ones we like
a lot. It does change upa little bit for some of the ingredients
just depends the seasonal. But thesour dough bread is right on, is
so amazing, right and other appetites. They have a new one. It's

(39:52):
called Colie Foller all of Romana.It's thirteen dollars. It was anchovy chili,
garlic, fried cape and parsley andit was like a deep fried almost
rice flour cauliflower, bits of cauliflowers. Unbelievable, really really good for us
that are on low carbond diace allthe time, this is a great one

(40:12):
and just really delicious. Then wegot something called the Paca Mama Pacha Mama
Farms pork chop. This I readabout and as soon as I mentioned it
to our server Stacy, you couldsee her eyes just to her up,
like this is so good. Thiswas her favorites. We had to get
that. That was forty five dollars. But wow, this is pine nuts
with chili chili, crisp butcher beansand greens and it comes with sliced pieces

(40:38):
of pork of the pork and justdelicious the sauce had on it, it
just melts in your mouth. Andhe loved it too. I mean,
that was really really good. AndI love the little side they give you
with what do you call it,the pine nuts and the chili cris and
everything, and that was just anexcellent, excellent dish. Then we had

(40:59):
the torch verde. This is thirtyfour dollars. This is beautiful redneck clams
inside almost like a dor tolini littletortina, you small one. And it
had let's see, charred tomato andbroccoli broccolil robbie. I'm not sure what
that is broccolini. Can't read ithere, And that was very interesting.

(41:22):
We've never had a dish with clamsin it outside of a you know,
a fisherman stew or anything. Butagain, everything here is fantastic. The
staff on a scale of one toten or about a twenty, they're all
really friendly, and Chef Trees isjust he's my new mentor in terms of
I've been a lot of great chefsin the world and he's one of them.

(41:43):
Just I just can't wait to introducehim to you. And next week,
in fact the next two weeks,we're going to have him on.
And if you're a manager of astore or an owner of a company,
you want to listen to him andhis philosophy. It's not just restaurants,
it's the way he handles people,which is really really amazes us and just
a really really nice man. Soagain, the name of the restaurant is

(42:04):
called Esther's Kitchen. It's located inthe Art District in Las Vegas. And
James Cheese does owned several other restaurantsand bars. The other one called El
Solito Posto, which is in TivliVillage and also Ada's Kitchen. Yeah,
Adas, Adas wine bars. Sorry, and that one's actually in Tivoli's Village

(42:29):
also, and there's playing a parkingthere and you know, if you can't
get in Esther's, you're not.You can always go to these other two
locations. And a lot of newthings coming up, So we'll have them,
like I said, we'll have themon next few weeks. You'll learn
a lot more about him and alsothe food scene in Vegas. So but
now we're gonna be talking about speakingin Vegas. The super Bowl is going
to be there too, which wouldbe they're all priming up for that,

(42:51):
and a lot of you are intosuper Bowl, and uh, it's a
party time basically and just having alot of fun and with us a Shannescey
Ireland. She's a food and lifestyleinfluence her, She's been on a show
many times. Delightful and Shannessy.How you doing? First of all,
Oh, I'm doing great. Howare you guys doing? Oh? Real
good. Just got back from Vegasand lots of eating and so we're happy.

(43:12):
But yeah, Vegas is definitely gettingready for the Super Bowl. They're
already, you know, putting newnew buildings up and everything for that.
So it's kind of fun and everything. But why don't you introduce a little
bit about yourself and talk about thebig game and some great snacking that a
lot of people would be interested in. Sure. Yeah, So I'm just
a food and lifestyle influencer. Ilive in Columbus, Ohio, not nearly

(43:34):
as cool as Vegas, but that'sokay. And I have five kids and
so basically I am in the kitchena lot, cooking for these kids and
entertaining and having family and friends over. And I don't know about you,
guys, but I just feel likethis time of year, I love the
Super Bowl because it's like we gothrough this dead time where there's just not

(43:55):
a lot going on. There aren'ta lot of gatherings and get togethers,
and then boom, this big partyhappens, and it's a great excuse to
get together with folks, whether you'regoing to be actually attending, or if
you're going to be sal getting somewherefun, or if you're going to just
be hosting inside your home. Right. And you know, I know a

(44:15):
lot of friends that aren't really intofootball, but they enjoy the whole ambiance.
Like you said, so it's sotrue. But why don't you show
some tell us about some of thesnacky favorites that you have and that you've
done in the past, and alsosome fun facts about the big game,
which I know you have. I'mso glad you asked. So it's actually,
believe it or not, the secondlargest food day of the entire year.

(44:37):
Oh wow. Let me ask youguys, if you can guess what
the top spot goes to. Whatdo you think the number one is?
I would think Thanksgiving? Maybe,Yeah, you got it, which also,
you know, kind of goes handin hand with football as well.
There's a lot of football on Thanksgiving, so it's Thanksgiving and then believe it
or not, it's just Super Bowland a lot of that is because Americans

(44:59):
are doing what's called distracted eating.Essentially they're just snacking, they're watching the
game, or they're just watching thecommercials, so they're just hanging out with
their friends. And so all ofthat to say, you're gonna need a
lot of food if you're hosting.My number one tip is to always over
prepare for more food than you caneven imagine. Because here's the deal.

(45:22):
And when I've posted parties before youknow, the first quarter, everyone's kinda
they're scared to touch the shark fooderyboards or whatever. But by the time
halftime happens and the game continues on, everybody is in the kitchen. They're
doing distracted eating. They're taking thefood in to watch the game, or
perhaps they're just watching the commercials orthey're just eating. So some of my

(45:45):
favorite snack ideas are really dips.I think. I think a good variety
of different kind of dips, whetherit's finishing arts show dips, whether it's
any kind of sour cream, frenchonion dips, or even a buffalo chicken
dip that's really just a fan favorite. If you have a lot of different

(46:06):
kinds of dips and you're serving themwith a lot of different options, such
as perhaps for Kia chips pretzels Iknow you had mentioned, you know,
for the folks that are watching theircarb intakes, if they're going to try
to do the Keto friendly diet sevenrecipes, small back to pork grinds is
a great option there. And yeah, yeah, yeah, So I just

(46:27):
love having a variety of dips,you know, any kind of board,
whether it's a dessert board or ahamburger board or hot dog board, those
are always really popular. But reallyhaving a nice variety for everybody, and
keeping in mind the folks that willhave allergies or they may be washing their

(46:47):
carbs or that kind of stuff aswell. So you just want to have
a bunch of different options. Now, even sandwiches, I mean, like
Rayburn and make some great sandwiches,frozen sandwiches, which at first I was
like the frozen sandwich, but theirbread is amazing. For someone who's being
frozen that you can stick in themicrowaves, it's aren't good. But cutting
those up in small pieces, havinga taco bar, I mean, that's

(47:08):
that's a real simple thing to do. Just get a lot of different fillings
and stuff. But just you rans. Like I said, small batch is
one of our favorite because it's notyour ordinary. There's a lot of good
ones out there, but what makesthis nice is, hey, it's smaller
batches and they have unique flavors withpineapple and all kinds of fun flavors that
usually don't get and that adds toa dish, whether you use a dip

(47:29):
or not. Those are great products. Plus for us people are on low
carb diet that it's perfect. Yeah. And they have a variety of different
flavors. You know, it's notjust the traditional park grinds and you think
of Okay, there's one flavor andI don't like it. They have a
lot of options out there. Theyhave space still. They have a chili
peas flavor chi. Yeah, andyou can also use the Southern recipes for

(47:52):
all that shark grinds, even tobread your chicken as opposed to having bread
crumbs. You could even use itto top like a macaroni and cheese past
the role. There's just so manydifferent options for these pork rimes. And
as you mentioned, they're a lowcard, but they're also passed with seven
grams of collagen for serving, andthey're just kind of a healthier alternative and

(48:12):
absolutely delicious and flavorful as well.When I talked to my cardiologists, I
asked her about those. He goes, yeah, as long as you don't
have a million of them, andhe goes, yeah, they're fine.
You know, it's okay. Sothat was a big thing. You're listening
to. Let's sign out show andwith us as Shannessey Ireland. She's a
food and lifestylee influencer And if peoplewant to know more about you, what,
what's your website or how do youget the best way to get a
hold of you. Yeah, somy website is just called Seeds Becoming Domestics

(48:37):
dot com. I'm gonna have someSuper Bowl recipes on there, some Valentine's
based up, lots of fun stuffand then of course I'm also on Instagram.
It's just at Fantasy Ireland right now. In terms of southern Southern recipe
small batch, you can get themat Rouse and Stated Brothers. That's where
I get mine, or go totheir website pork Rinds dot com. You
can get those and other kinds verymuch there. Also in terms of our

(49:00):
funny ray burns, they have smartand final food for less, Albertson's through
Pavilions, and they're pretty much allover too. I've even seen them out.
I think it was Costco, oneof those Costco SAMs I saw them
at. But do you have anygo to favors besides those? I mean,
what what do you do? What'syour number one thing that people just
go nuts over? The buffalo chickendip? And I know that's just so

(49:24):
cliche, you know everyone has that, But my buffalo chicken dip, it's
really simple. I'm just gonna gowith some stream cheese, a buffalow wing
sauce, mozzarella cheese, cheddar cheese. I like to use the rants stressing,
the little seasoning of that as well. I just go with the rot
history chicken just to make it easier. And then also, you know,

(49:45):
folks sometimes get scared like how spisyis this? So I really recommend you
can always just chop a colipinos onthe side. You can have some tabasco
on the side if people want tomake it a little bit spicier. But
that's that is just a really hot, fular dip that goes super quick.
Yeah, and you mentioned rochisserie chickenfor the price stay charge at Costco and

(50:06):
Sam's cause it's so worth it toget that. And rather than cookie yourself,
you can make tacos. You canmake anything out of those, out
of the chicken and they're really reallygood. So that's an excellent idea.
So well, Shannessey, thank youso much. And again, what's the
best way to get a hold ofyou, because you have a lot of
fun ideas and you're a good,good person to know. Oh well,
thank you. Yeah, just headover to Instagram Fantasy Ireland. I think

(50:30):
there's only one out there, soif you just google my name, you're
gonna find me. And Shannessy ishow do you spell that? It's s
h A n I s e yand then Ireland just like the country.
This is my real name. Guys, I did not make this up.
Let me gues you're Irish. You'reIrish, I think right. I married

(50:51):
in Ireland. I can't claim thatname. That's actually why I married him
for his name. That's funny,that's funny. Thank you so much.
Glad to have you on and hopelooking forward to talk to you about other
great products that you represent and talkabout sound good, great, Take care,
bye bye. Wow. What afun show, you know, just
meeting someone like that, very bubbly. I like to meet her in person
one day. But it's so manygreat ideas, right, I think you

(51:15):
have to be really innovative, especiallywith children because their taste ballads kind of
change from day to day. Sokudos to her for having, you know,
five kids, and probably keep heron toe. Try to be heavy,
to be happy, and so speakingof being happy, March coming up

(51:35):
March end of March, I've beeninvited to again in my eleventh year International
Pizza ex Well, I'm really lookingforward to it. Is he will be
joining me? And is there secondone? I believe the third one?
And unbelievable. I mean, youlearn so much about pizzas and the whole
industry. You meet some of themost gracious, nicest people. I wish
everybody was like that. This wholeworld will be fantastic if you had like

(52:00):
that. And and again next weekand the week after we're gonna be talking
to Chef James Trees. My pleasureto have him on. Just a really
down to earth man who has beenthrough a lot but really has shine and
you just never know it. Justone of those guys you meet that you
want to be friends with and youjust admire And I admire him, I
respect him, I look up tohim, and I've only I've only met

(52:22):
him once, but I've I've tastedhim per se many times. In his
sound well tough, I don't carewhat people think. It was a great
restaurant, great restaurants, And Ijust love his philosophy. And out of
all the chefs I've ever met,he's one that really stands out and very
inspirational. You know, like he'sone of those people you be in his

(52:44):
space and you get actually get excitedand expired just from his excitement, his
passion. We were just talking tohim before dinner one night, two hours
and afterwards just look at each otherlike wow. I mean that's all we
could say. Is he just feltlike, oh my God, and this
this guy can It didn't feel likewe've talked for two hours either. I
mean just he has just so knowledgeable, especially with the taste palette and the

(53:08):
taste profiles and the flavors and whatgoes with everything, and how to make
a certain type of food more flavorful, how to bring out the flavors.
I mean, the knowledge he hasI mean, you know, not just
food wise, just with people,how to handle you know, philosophy,
business and different things. Yeah,and he's very inspirational to me because you

(53:30):
know he pretty much you know this, this whole inventure that he started in
Las Vegas is his vision, right, So this is his vision he built.
So it's really really exciting, right, And everyone who knows him Vegas,
it's a real buzz in Vegas.I mean his name comes up everywhere
and he's very not pretentious at all. I mean he's again, he's the

(53:52):
kind of guy you want to knowas a friend, as a person just
being around him and just it's kindof people that I hope I am.
Some people just make him laugh andfeel good about themselves and I just have
a lot of respect for him.But again, Chef James Trees. And
during the week, I'll be marketinga little bit on our website, let's
sign out show on Facebook orle ondot Borg and Isabelle's got hers on there,

(54:15):
so you'll be finding a lot informationon it. And i'd say we
have two more minutes or he's givenus two fingers this time, usually I
get one, which means, oh, I better hurry up, but he
gave me two. And yeah,I'm speaking of a good guy. Joe,
our engineer is a great guy,very accommodating. And we finally got
him to laugh. We first methim, he was like, oh,

(54:36):
it doesn't smile now, not now. Now he gives it right back.
So and for someone who's a vegetarian, that's the big thing. Most vegetarians
I know are very boring people.Sorry he's laughing, just kidding, just
kidding. So, folks, Ireally appreciate day listening to us. We're
on every Saturday from four to fiveand we're on AM ten fifty and one

(55:00):
O six point five FM, thestations I leave no listener behind. And
again we'll see you next Saturday withChef Trees. And you're gonna want to
listen and tell her your friends aboutit. If you know anyone that owns
a business, that owns a restaurantor just any business. Really, this
is just a really good guy andeverybody, the way he is is the
way you want to be. That'sall I can say. So until next
week, food putt it Gallenborg inhere and is he busy? I'm beauty

(55:22):
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I'm Kaylee Spear for your free consultation. People are calling ninety five one seven
six nine zero zero zero five,ninety five one seven six nine zero zero
zero five, NBC News Radio.I'm Lisa Carton. President Biden is refusing

(59:30):
to commit to taking a neurological orcognitive test to reassure American voters. During
an ABC News interview, he wasasked three times if he would do the
test to demonstrate he's mentally fit foranother four years in the White House.
Biden responded by saying he takes acognitive test every day, then added that
no one has asked him to takeone. The high profile interview comes as

(59:52):
lawmaker's return to Capitol Hill next weekamid mountain calls for him to step aside
from the twenty twenty four presidential race. A federal judge is granting a delay
in former President Trump's classified documents case. Judge Eileen Cannon granted a delay just
hours after Trump's lawyer