KCAA: Let's Dine Out with Allan Borgen (Sat, 14 Jun, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 14 Jun, 2025

Episode Transcript

Speaker 1 (00:00):
Glorious food.

Speaker 2 (00:03):
We're anxious to try.

Speaker 3 (00:07):
Frank sad.

Speaker 4 (00:09):
Our favorite diet. Just take your own man at Steak Fribe.
Both are stay.

Speaker 5 (00:18):
Wonderful, So Flumby.

Speaker 6 (00:33):
Made from.

Speaker 1 (00:38):
Wheed.

Speaker 6 (00:49):
Welcome to another delicious edition of the Let's sign Out Show.
Allen Borgan here.

Speaker 4 (00:54):
And is he bussy?

Speaker 6 (00:55):
We have a great show for you today. We're gonna
talk all about food. Go figure food Showy. Being with
Izzy is like, have you ever Joe, let me ask
you a question. Our engineer, have you ever seen rain Man?
Have you ever seen Monk on TV? Bunk and Rayman together?

(01:17):
Is he can find things that's amazing you can have,
Like where's Waldle? She'll find Waldle in Vegas? The sphere
it's like one point two billion led lights, one point
two billions something like that. She's parked right next to it,
looking up like wow, is that amazing? And first thing
out of her mouth was there's four or five lights missing?
How can you see them? This thing is massive you

(01:41):
can't find Honestly, it's not like a big blotch of it.

Speaker 4 (01:43):
But I was driving. Really, you know, if you had
more time would driving by?

Speaker 6 (01:49):
Yes, you would have more? So, yeahway we have the
show today. We started off our Wonderful even show today
with the weekend actually yesterday, and we went to uh
the casino, Fantasy Springs Casino. Aqua rain Man dies it,

(02:10):
she knows it. It's a compliment, and we went to
see we've seen some quite a few people there. We
saw smoking.

Speaker 4 (02:17):
I like their their theater, it's really set up nicely.

Speaker 6 (02:20):
The whole casino was actually pretty nice.

Speaker 4 (02:22):
Yeah, I like that one. It's not smokey. I mean,
you know, even the security guard you walk in, they like, oh, Hi,
how you doing. You want some water? It's like wow,
I never seen him by smiling that much.

Speaker 6 (02:33):
Yeah, very nice. But we saw Smokey Robinson and before
it we all decided this name as many songs as
we can by Smokey Robinson.

Speaker 4 (02:43):
Zero we can name one but except one. I think
we had one. We got one. We all agree on one.

Speaker 7 (02:49):
One.

Speaker 6 (02:49):
I think there was an African American person next with
her that told us, I think.

Speaker 4 (02:54):
No, we got Larry. Larry knew all those songs.

Speaker 6 (02:57):
Wait, wait, make a long story short. We were and
he was quite pretty actually pretty good. A lot of
songs that they wrote.

Speaker 3 (03:04):
He was really good.

Speaker 4 (03:05):
He stood the entire show, and he squatted down, mind you, Okay,
if I squat down, my knee would give out. Okay.
He squatted down without holding onto anything like free form
ninety degrees. I'm like, what is he doing? Is he
doing squats every day? What's going on? And he was
down like squats, like talking to people on the first row,

(03:29):
and I'm just like, for good what fifteen minutes yep,
and got back up without a WinCE. I mean, he's
like straight up.

Speaker 6 (03:37):
I'm like what I got just watching him?

Speaker 4 (03:40):
Right, I'm like seriously, I mean he's like eighty something
years old.

Speaker 6 (03:44):
I heard eighty two.

Speaker 4 (03:46):
Okay, so if anybody can relate, Okay, if you squat down,
can you go straight up? Just squat down ninety degrees?
Stay there for fifteen minutes without moving and not even
score like is ninety degrees? It was a straight ninety degrees.
I wish I took a picture of it. And he
went straight up and he was like, no, two.

Speaker 6 (04:06):
Hours straight singing, no breaks or anything on.

Speaker 4 (04:09):
His feet the entire time. And he did some dance
moves with his singers.

Speaker 6 (04:13):
Along with it. Is he did too? You want to
show a couple, I'm a song I don't know anymore.
But the highlight of the concert were the people next
to us.

Speaker 4 (04:24):
It wasn't a highlight. It was a down light.

Speaker 6 (04:26):
Next to me and below me, below us.

Speaker 4 (04:30):
They were drunk out of their six people front two
on the side.

Speaker 6 (04:35):
Drinking and drinking and drinking and obnoxious and talking.

Speaker 4 (04:39):
Yelling across and behind them the entire show. And as
one of our talking out loud.

Speaker 6 (04:46):
As we said something, please, you know, please nicely, please,
We're trying to.

Speaker 4 (04:50):
Hear the stories.

Speaker 3 (04:52):
It's a concert, you can talk at the con They
started on.

Speaker 4 (04:55):
And on and actually edged them on, basically edgmon. As
soon as that you said something, we said something, they
intentionally even nate more noise.

Speaker 6 (05:03):
Yep. So that was very interesting. I've never I never
experience that of you in movies I have, but not
at concerts.

Speaker 4 (05:11):
Okay, you know, just like an opinion, everybody has one.
But anyway, well anyway, so you know, they just basically
gave deadly looks, you know, to the person that shushed
them all entire show. It was so uncomfortable. Got to
a point where they were so obnoxious. Another person spoke

(05:33):
up next to them to please, we try and enjoy
the show. Okay, this is like a good probably halfway
over three quarters into a show, people finally had fed up, right,
and so I'm just like, I gotta go bathroom anyway,
So I trucked out to the bathroom and I actually
said something to the ushrooms like, uh, you might you know,
the ushers are like alleys. Well anyways, so not exactly,

(05:56):
somebody can like not a bouncer type. So I'm like,
you might want to talk to curity because they're you know,
unruly appointed them out which row, what seats, you know whatever,
And yeah, I don't know anybody talked to them, because
at the same time when I went to bathroom, these
two actually exit it. And when I found her in
the bathroom, and you know, I'm like, these thirty something
year olds, shut the heck up. You know you're at

(06:18):
the hot concert. If you don't want to watch it,
why didn't you go somewhere else because everybody else trying
to watch it.

Speaker 6 (06:23):
And the worst part from you is you talk about
Motown and the history and stuff. And that's when they
started talking and I missed half of it.

Speaker 4 (06:30):
Yeah, well I didn't hear any of it because they
were just the entire time whenever he's talking or if
he's singing, they're yelling at each other. So all you
hear is is yelling at each other. Yeah, to the
entire show.

Speaker 6 (06:42):
And I'm just like, well, luckily I didn't my food
that we had, our food that we had before the
concert didn't come up on me. I was ready to
puke on them. I was so very nauseating. But what
do you gonna do? Anyway, it worked out. Okay, they're
a good concert in away and then we ate. Before
that a place called Papa Dan's and Palm Desert and
a very popular restaurant has been there for quite a

(07:05):
few years.

Speaker 4 (07:05):
I think, well, expect to wait, I guess because there
was people lined out the door.

Speaker 6 (07:10):
And they have pizza pasta's, great salads, huge salads. I
ordered that it was a big joint. Is the anapasta salad.
I wanted something I thought kind of light and small,
but it was huge. This is the size of New Jersey.

Speaker 4 (07:22):
This one antipasta salad could have fed four people, four
people easily with leftover or.

Speaker 6 (07:28):
One food critic, which it did well. No, we had
left over, and then Nizzy had uh one chicken pikata.

Speaker 4 (07:35):
It was totally disappointing. Don't order it, absolutely, do not
order it. If you want some food, then order.

Speaker 6 (07:43):
That chicken breast was kind of it was pan fried,
it had read on it, no flavor, and the sauce.

Speaker 4 (07:49):
Was cornt No, it was in lemona. It was just
cornstar like it.

Speaker 3 (07:55):
No, there was no flavor, didn't have capers.

Speaker 4 (07:57):
I don't think there's some capers. But and it is
supposed to be, you know, like we can get pacotta.
It's lemone, right, no lemon flavor. And the pasta okay,
get the how puny. This is one little chicken breast.
It's not split chicken breast. It's one little thinned out
chicken breast, right, so it's it's as big as a hamburger, Patty,
just imagine that size. And the pakada just depasta itself. Okay,

(08:20):
it's just new to old people like it was smaller
than that. Patty and I looked at it, like, okay
and me and Allen's going to share it, and I'm thinking,
who's gonna share? Thank god it wasn't the only thing
we ordered, because if we shared it, I don't know
who's eating who's looking at it, because you know, there's
just not enough. But then our friend orders something else
and it looked amazing, huge.

Speaker 6 (08:39):
Portion chicken with spinach, garlic, chicken see garlic spinach and artichokes.

Speaker 4 (08:48):
Artcho carts and then with a cream sauce on a
feta chini and it was amazing. He gave us a
bite and it was a huge portion, yummy too, totally like,
totally good.

Speaker 6 (08:59):
So then they had bread, really good bread. It was bread.
Bread came out real crispy on the outside, French bread,
you'll kind of rip it apart. And then they had
a bowl of.

Speaker 3 (09:09):
Garlic chopped garlic, chopped garlic.

Speaker 6 (09:13):
Put parmesan cheese and olive oil in there and mix
it up and dip it. It was really really good.

Speaker 4 (09:19):
Yeah, I should have eaten. I should have eaten more
so annoyed the people next to us.

Speaker 6 (09:23):
You would have done it. So yeah, anyway, it was
very good. So it's called Papa Dans and the pizza
was what people came for. It looked like and we.

Speaker 4 (09:30):
Didn't eat the pizza, so we can't say anything about that.
I wouldn't order chicken pecada, but I highly recommend a salad.
I highly recommend whatever the chickens Tuscan chicken. That's what
he had, dusk and chicken, and they said their friend
actually ordered from previous visit chicken Vesuvius that actually looked

(09:51):
pretty good too, So I was just like.

Speaker 6 (09:53):
I'd like to try it. And speaking of pizza, I'm
gonna be a judge again. That's my I believe eleventh
or twelve year at the International Pizza Expo in Vegas
in about two weeks. And last year I was on
six panels and I judge about ninety six pieces anywhere
from ten to fifteen pieces they throw at us. And

(10:14):
it's traditional non traditional pan pizza. Anyway, it's we get
there on Monday, we're flying in Monday, Tuesday and Wednesday.
I'm on four panels on Tuesday all day from seven
thirty to like four thirty, and just so anywhere from
ten to fifteen pizzas each panel. That's four times fifteen figure.

(10:37):
Then the next day I have three more panels, so
that's another ten to fifteen pieces. And then Wednesday I'm
a judge at International Sandwich Italian Sandwich, what do you
call it? Competition? So there goes my car going Hopefully
we're not going to a diabetic coma, but I will

(10:57):
watch myself, and actually it's not too bad. I don't
need all the pizzas. I taste it and is he's
coming along again. And last year you must have had
about forty fifty pizzas. I would send out all the
best ones that I tasted, I put on the side
and then brought it out to her. And if they
have big grand stands in there and people can go
and taste pizzas and it's a whole I guess a

(11:20):
trade show where it's like four hundred different vendors. Anything
you do with pizza, sauce, any kind of tomatoes. They
have every tomato, Every cheese company was there, everybody, but
like four hundred different ones and you just walk around
eating and very friendly. Everyone is so nice and it's
like one big family reunion. You come there and everyone

(11:40):
recognize each other, and it's really neat. They accept you
so much into it.

Speaker 4 (11:45):
I like all the like it to taste all the
food and really learn a lot about the you know,
the quality of types of products out there, right, because
there's so many variety, and so it really neat because
I learned that there are different flowers for different baking pasta,
different types of pasta, different types of you know, pizza dough.

(12:08):
I mean it really blows my mind. I really it
was a huge learning experience. I really I find myself
learning new things every time, even though I'm not a
pizza pizzeria own, you know, owner or anything like that.
But I really learned a lot just being a home
pizza maker. So I really enjoyed it. And yeah, I
usually I take a bite of like the stack that

(12:31):
Alan gives me, of the ones that looks good. Sometimes
by the time I get it, it's all cold. So
I do pick up the nice ones and eat those,
but otherwise I don't eat.

Speaker 6 (12:44):
The whole thing for dinner at nighttime.

Speaker 4 (12:47):
Yeah we're not doing that again because last time Aaron
Alan's like, oh yeah we gotta go go out to eat,
and we're out to eat. He didn't eat anything. We
will whatever.

Speaker 6 (13:00):
So we just got back from Vegas again, work up
project and want to talk about some great restaurants you
went to and really interesting ones. One was called kJ
dim Sum. It's at the real hotel. Now the real
hotel was just bought out by somebody and they're remodeling
the rooms and everything, and I kind of like it.
It's it's an older hotel, but it's quiet, very clean,

(13:23):
free parking, free parking.

Speaker 4 (13:24):
That's keyword, free parking.

Speaker 6 (13:26):
Free valet parking two, very nice and smiling and friendly.
But the dim Sum restaurant it's called again kJ dim Sum.

Speaker 4 (13:35):
It's in front of a food court that they just
revamped out. It's not food court anymore. They could have
I don't know what you call it. They call it
something else food court. Yeah, but and they have all
kinds of food that ram and sushi. They have like
fried chicken, the hamburgers, you name it, they have it there.
I want to try those little vendors out there too.

(13:55):
There's also all you can eat barbecue, Korean barbecue. There's
a Vietnamese place. We haven't tried all the places around there,
so my goal is to maybe try a new place
next time.

Speaker 6 (14:05):
Every time we go, we tried new places, or try
to at least.

Speaker 4 (14:07):
So so kJ Barbecue. So what did we order dim Sum?

Speaker 6 (14:13):
Sorry, let's see. We had rice, fried rice, special fried
rice or everything was actually very good, had the real
char flavor to it.

Speaker 8 (14:20):
You really like that.

Speaker 6 (14:21):
We had to cashew chicken. Are my friends from Michigan
were there, so they joined us that that was actually
pretty good. I haven't had that in years me neither. Yeah,
it's kind of plain, but it was good. What else
we have? I'm trying to think a shallow chicken and
that was really good too.

Speaker 4 (14:40):
Wait, we get the Hot and Tower soup. That was
really good. It was full of ingredients so it wasn't
just like like what so there was actually a little
bits and pieces of different things while we're eating the soup.

Speaker 6 (14:51):
And had bamboo shoot.

Speaker 4 (14:54):
Yeah, it's it's not this big enough to feed like
six people in this one bowl. They do not serve
individual bols, but away.

Speaker 6 (15:02):
And what else do we have? What else? It was
very good? Pepper pepper pepper beef steak excellent. It was
flet mignon and very tender and peppery, just that perfect
amount of heat. It wasn't real salty and that was excellent.
That was really good.

Speaker 4 (15:21):
Oh and the walnut shrimp.

Speaker 6 (15:24):
Sometimes it's it's good, sometimes it's bad.

Speaker 4 (15:26):
Okay. I wouldn't say they're the wow factor there at
this restaurant. I would have tried something else. I think
that wasn't a wow You know, sometimes you go see
a raw nut shrimp it's so great, you're like, wow,
that's really good. Like say, Juan Garden makes one, channel
Point makes one. It's amazing. So yeah, so I wouldn't

(15:48):
say this is a wow factor at this particular restaurant,
but the other things were absolutely amazing. They were really good.
The price point, I would say, you know, it's what
you expect being at a casino hotel.

Speaker 6 (16:01):
Would be a big, large restaurant. Last time we've been
there twice. The first time was excellent. This time around,
the portions were a little skimpier and the service is better,
but it was a little skimpier.

Speaker 4 (16:13):
The service is always good there. I mean, you know,
you don't I don't know. People know, like you go
to Chinese restaurants or some of the Asian restaurants, you
get zero service and they're kind of like you, you know,
take it or leave it kind of attitude, and they
actually being at the hotel, at the Rio Hotel, I
think you do get a little more service and they're
actually very nice.

Speaker 6 (16:32):
Oh good place. So okay. Then we went to a
Frankie's uptown uptown or in Summerland. Now when we got in,
we got in late, so we decided, you know, a
lot of restaurants are open to twelve and some close
at eleven. So we decided to go there, and that's
one of our favorites we've been there. It's a sports bar.
It's right in Summerland, in the big shopping area.

Speaker 4 (16:55):
It's not your typical sports bar. It's not everything they make.
It is from their kitchen. They're not buying it ready
make from Cisco, from a bag. So that's what impresses
about this place for it being a sports bar, because
it really I think that word is missleading for this
proper this particular.

Speaker 6 (17:15):
A lot of them just use package of foods and
it's just blah. But this one isn't everything. Like I said, fresh,
we had the cow Zone, one of our favorite drum
Stromboli calzones.

Speaker 4 (17:26):
It's just summlin Stromboli. It's called a Stumblin stroll. We
added their homemade meatballs. And if you think of a
cow Zone and Stromboli, you think, mmm, it's all that dough, Well,
just wipe that thought out of your mind, because at
this particular restaurant, their dough is so thin it's barely

(17:47):
just holding it out to the food.

Speaker 6 (17:49):
How thin is it?

Speaker 4 (17:51):
It's so thin, it just seeps right through. I don't know,
I can't even think of something, but anyways, but it's
so nice and light. You don't feel like you're just
eating dough. You're actually eating ingredients, like you know. It
was a cheese and spinach, and then we had the
meatballs added to it. It's amazing. The sauce is amazing.

(18:11):
They give you sauce on the site. Oh my gosh,
I get too extra sauce because I drenched mine in
sauce and it's just amazing good stuff. Yeah, and then
we had the their Italian sushi. Is it called Italian
sushi or something. It's basically beef capaccio and they rolled
it up with the mixture of pesto, like fresh cut

(18:34):
pesto or basil along with I think it's a rugola,
and then they did drizzle it with a balsamic glaze. Phenomenal.
It's so good, so fresh, it's so I mean, I
literally look forward to that dish. That's like the trumbulli
and that is my two favorite dish, and.

Speaker 6 (18:53):
Mine was the chicken parmesan excellent. That was another delicious dish,
large chicken breast, large amount of pasta, share, and it's
not for two people, very very good, very tender, and
meat had a lot of flavor, a lot of cheese
on it, and I really like that.

Speaker 4 (19:07):
So and I think like it all came out too
with all that food, I think, and drinks we all,
you know, had a soda. I think it came out
to twenty something dollars each person. I mean that's phenomenal.

Speaker 3 (19:20):
I left over too, So forty six dollars I think,
face them for all of yeah.

Speaker 6 (19:25):
For three of us.

Speaker 4 (19:26):
So I mean it's really inexpensive. And the quality of
food you get there is phenomenal and the portions are great.

Speaker 6 (19:33):
Okay, you listening to Let's Sign Out Show right here
on AM ten fifty one six point five FM, the
stations that leave know listener behind, and so Let's Sign
Out Show we're on every Saturday from four to five,
and we're talking about our little escapade in Las Vegas.
Another restaurant that we went to. We heard a lot
of things about it, and we'd like Jewish delis. We
love corn beef sandwiches and tongue sandwiches, all that good stuff.

(19:55):
We decided to try uh Whiss's Deli and Bakery and Henderson.

Speaker 4 (19:59):
Well, it's rated as like the top three delis in
the US or something like that.

Speaker 6 (20:03):
Yeah, it's it has a good rating to it. And
first you walk in, it's kind of a dull place,
nothing fancy whatsoever.

Speaker 4 (20:11):
Nowhere is to stand.

Speaker 6 (20:12):
You have to Yeah, you walk in, you're right there.
You have to stand waiting for a seat. It had
quite a few seats, but not as much as some
of the bigger, you know delis in the area. But
in terms of the food, the negative part will start
with that the service was just almost non existent. I
think that one person, maybe two people for the whole floor,
and we were stuck in a kind of a corner

(20:33):
where they don't see us. It's a waving throwing thing,
not really, but but try to get their attention. But anyway,
that's to me, the most negative thing is, you know,
most of the time they're friendly, and this one wasn't.

Speaker 4 (20:46):
And the parking was a little difficult. I mean it's
midday and the parking was challenging, you know, midday, before lunchtime,
way before lunchtime, and it was actually like you couldn't
find any part barking space. It was kind of hard
because it's right next to the Trader Joe's and different
another grocery store, and so I don't know that itself

(21:08):
kind of turned me off because if somebody, you know,
needed like special you know, upfront parking because mobility issues,
you know, it's really not the place to go because
you're not going to find any you know, and it's
just it's sad, you know that the shopping centers are
not set up for that, you know, because you know,
sometimes we all needed a little extra help. So you know,

(21:30):
I think that's a ding on my side. And then
having to stand literally stand by the wall.

Speaker 6 (21:38):
Was waiting to get in and inside it's nowhere to
sit or anything. But anyway, we ordered a It was
a triple deck, three pieces of the Jewish rye bread
and it had Russian dressing. It had Swiss cheese, It
had chopped liver, which I love, and it had pastrami
and but but it all had lettuce and tomato wich

(22:01):
an onion, which I couldn't figure out why maybe the onion,
but lettuce and tomato, that's a first. But it was
a hefty sandwich. It was like twenty four, twenty five,
twenty six dollars something like that. It came with a
big nice cup of cost slav or a good coast slav.
It was a good sandwich. I had no problem with it.
It was huge. Number one. The only thing I've had

(22:21):
better bread. I don't know if they make their own bread,
but a good crusty rye bread, Jewish rye bread to
get Jewish delis are really amazing. This was rye bread,
and it kind of was like that, but it wasn't
so it kind of mushed together, you know that when
the dressing soaked in, it got caught a little mushy.
But nonetheless, we devoured that and I really liked that.

(22:42):
But I think the best thing of the day was
it was a nine dollars and ninety nineer cents special.
And why didn't you describe that? Is that was really good.

Speaker 4 (22:50):
It's a corn beef hash special they had and for
nine ninety nine they had the corn beef really nicely crisply,
you know, fried with or baked, I'm not sure which
one with like hash browns that's mixed in not a
lot of potatoes, so it's very small more hash, less beef.

(23:13):
More yeah, corn corn beef, but less potato. So just
I would say it's a good eighty twenty so it's
a good percentage. So it's nice and hefty. It's just
big scoop of it. And then they put a fried
egg on top, poahake, poachake. Sorry, And then they put
it with a hollandaise sauce and it what And then

(23:36):
they gave us was.

Speaker 6 (23:38):
It sid of ethel.

Speaker 4 (23:41):
Choice of bakel. Yeah, they make their own bagel, and
bagel is good. They did overtast a little bit little
charred to my taste, but you know, you overtoasted bagel gets.

Speaker 6 (23:51):
A little hard and you know, chewy. It was nice.

Speaker 4 (23:54):
Yeah, I like it chewy. I like it less charred, okay.
And then they did give you cream cheese that if
you want, and they gave you butter with it. But
I didn't want the butter. I want the cheap cream cheese.
And I think it does have like two slices of
grilled the two wedges of grilled tomatoe.

Speaker 6 (24:10):
They came with the for ten dollars. It was a steal.

Speaker 4 (24:12):
It was huge, and I don't think we finished it.
I mean with the between the sandwich and that. We
didn't finish the barely even made a dent. In the
corn beef hash. So that was a really goodbye. I
did eat up my bagel was super dummy. I couldn't
that behind again.

Speaker 6 (24:29):
It's called Weiss, w I S S Deli and Bakery
and Anderson come early, they get do your crowd. I
think they close at four, so then I'll open for dinner,
just breakfast and lunch. So that's that. Let's take a
commercial break. We got some great sponsors. We want to
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Speaker 6 (26:00):
For Hi on food critic Allenborgan, and I'm excited to
tell you about rays Shanghai Bestro in Redlands. Ray Shanghai
Bestro offers the largest, hym most delicious array of traditional
and original Chinese dishes available in the Land Empire. Some
of my favorite dishes are the Housemaid hot stickers, the

(26:22):
crisp pork sphubs with garlic, their unique spicy lamb with bamboo,
the sweet and tangy deep fried orange peel beef, and
the savory basil spicy shrimp, plus lots of vegetarian dishes.
Whether you dine in, pick up the food, or have
them cater your next party or special occasions, you will
see why Ray spelled r Ui Apostrophes. Shanghai Bestroke is

(26:46):
truly the best Chinese restaurant in the Land Empire. Make
sure to check out their new location at four h
five West Stewart Avenue in Redlands, California, right across from
the Sprout's Grocery store That's raised Shanghai bestro.

Speaker 7 (27:01):
Redlands Ranch Market is a unique, full service international grocery
store that specializes in authentic food items from Mexico, India,
and from many Mediterranean and Asian countries, including popular items
from the US. They offer fresh baked items from their
in house bakery, housemade tortillas from their tortillirea, a delicious
array of prepared Mexican foods, a terrific fresh food and

(27:23):
juice bar, and a large selection of meats, seafoods and
deli sandwiches, salads, and halal meats. Their produce department is
stocked full with fresh, local and hard to find international
fruits and vegetables that you cannot find anywhere else. Don't
forget to step into the massive beer cave and experience
the largest selection of domestic, artisan and imported beers in

(27:43):
the IE. They can also cater your next event with
one of the delicious takeout catering trades of food. Visit
them at Redlands ranch Market dot com. That's Redlands ranch
Market dot com. Redlands Ranch Market a unique and fun
shopping destination.

Speaker 9 (28:00):
You've eating lots of great food and lots of great
food at restaurants. Cowboy Burgers in Fontana and now on
Arlington at Riverside will fast become one of your favorites
with their delicious mouth watering burgers and breakfast burritos. Cowboy
Burgers and Barbecue also serves fantastic smoke barbecue, baby back ribs,
dry tip, chicken pull pork sandwiches, as well as lunch

(28:21):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coal slap potato salad, barbecue beans,
and much much more. Check out their rich decad it
chocolate brownies.

Speaker 7 (28:31):
Hi.

Speaker 6 (28:31):
I'm food critic Allen Borgan, and you can dine in,
take food out, or have them cater your next special event.
I highly recommend Cowboy Burgers and Barbecue at their new
location at five five seven three Arlington Avenue in the Riverside.
Just look them up on the internet. That's Cowboy Burgers
and Barbecue happy eating.

Speaker 9 (28:50):
And perfect for the holidays. Cowboy Burgers and Barbecue is
also available for catering. That's Cowboy Burgers in Barbecue in
Fontana and now in resigned on land Zen.

Speaker 4 (29:03):
Well, welcome back to everybody. As Alan trying to get
his phone, I have.

Speaker 6 (29:11):
No memory, so my memory is on my phone and
is he just took it. So we actually went to
Tijuana for I got my teeth done, part of my
teeth done. And if you ever need a good dentis
a lot cheaper than here, and nothing against Dennis here.
I I've got some friends who I really like everything,
but for what I had done, they wanted thirteen thousand

(29:33):
dollars for implants for second part of an implant. First
part was ten thousand, but they wanted thirteen thousand. I
got it there for about forty two hundred dollars. And
she also decided or thought suggested that I got some
caps on there so it blends in better, and I
think it's four more. I got four caps and everything

(29:53):
like twenty five hundred dollars, which is amazing. So anyway,
I really highly recommend him, So if you need to
get a hold of me, you can Alan dot Borgan
or you can just Facebook Alan Borgan. Either way you'll
find me. But we're looking for a restaurant that we
had there. It was a oh you can eat hot
pot and Mongolian barbie that came back right and but

(30:15):
it's no good because you can't tell you where. So
that's the bad news, the good kind on my phone back,
please thank you, you know the show is flowing so good.

Speaker 4 (30:25):
Well, because I forgot my phone, so once again I
have an issue with like leaving my phone behind sometimes
when I'm.

Speaker 6 (30:33):
In among other things.

Speaker 4 (30:34):
Yeah, well that's why I usually have a strap around it.
And I took it off because I was like, oh,
it's easier to, you know, put in my purse without
the strap.

Speaker 6 (30:41):
But least you don't blame me this time. So it's okay.
Back to Vegas. One of the highlights I think that
we found was a restaurant called and I heard a
lot about it. It's called Ping Ping Pong, not Ping Pong,
Ping Ping Pong. It's in the Gold Coast to Tail,
which I've never been to. If I have, I don't

(31:02):
remember it. But it's a huge resort, beautiful resort, really nice. Again,
it's one of the older ones. It's off the strip,
it's got everything you want. Some great restaurants there and
this one was just blew me my mind. First of all,
we were probably it was probably like nine Asian, ten
percent non Asian, so that's a good sign right there.

Speaker 3 (31:22):
And it was busy, large restaurant.

Speaker 6 (31:25):
Everyone's you know, the waiters and servers are dressed up
kind of in the old Chinese outfits, you know, for
waiters and stuff. And I just got a good vibe
on it. The menus gigantic. I don't think I've seen
a bigger menu. And it's got a lot of regional
Chinese dishes, not just the same ones from Sechuan or

(31:47):
you know, Cantonese or what do you call it Shanghai.
It's it's it's a lot more than that. There's regions
I've never even heard of. And so we tried a
lot of different things. And again it's crowded, so you
have to get there, get there early. They don't take reservations.
But it's called ping paning pong. And let's talk about

(32:07):
what we had. Is the first we had the sticky
rice is he loves sticky rice. It was kind of
like a fried rice but it was maybe with the
sticky rice, which.

Speaker 4 (32:16):
Sticky rice is a sweet rice. Right, so if you know,
if you know Thai food, you know how you get
the sticky mango sweet rice kind of thing. Well that's
been sweeten with coconut milk. But this is just the
same sticky rice. But they stir fried it so salty,
and there's there's like I think there were.

Speaker 6 (32:36):
Like chiny sausage, dried scallops, and green onions, and it
was outstanding. I love fried rice, especially the sticky rice,
and that was really really good, very authentic.

Speaker 4 (32:47):
It's not something you find at every Asian restaurant just
because it's labor intensive and it's hard to make it
right and you know, not make it greasy.

Speaker 6 (32:58):
So right then he had shrimp. They have a lot
of tanks in the back with live crab, live lobster,
live prawns, big big giant prawns. They have a lot
of a lot of different fish there and they so
we decided to try the fresh prawns. It was like
forty dollars, a little pricey, but it was about a

(33:19):
dozen or so giant shrimp with shrimp.

Speaker 4 (33:23):
They were like they say it was shrimp, but when
we got it, these things were like giant longus after
it's being.

Speaker 6 (33:31):
Cooked, about eight nine inches.

Speaker 4 (33:33):
Oh huge, Yeah these are prawns. They weren't. And it
was so so fresh right, nice.

Speaker 6 (33:40):
Batter on the outside, had a little garlic on there,
and it's it's a very interactive dish. If you don't
like peeling things, you may not like it, but you know,
you suck at you eat the topping, the fried part
rout some of the show you can eat, and then
you just kind of pull it off and eat it.
Very very juicy, succulent. I mean they were just swimming

(34:03):
not too long ago. But it was very very good.
I thought it was excellent.

Speaker 4 (34:07):
Yeah, I think it was there.

Speaker 10 (34:09):
It was.

Speaker 4 (34:10):
I thought it was pricey at first until I saw
the size of them and the quantity you got. I
mean we counted up. I think we got like ten
or eleven of them. I mean, these are huge, huge prawns.
And then it's after you peel it, the you know,
the the key part of Sometimes you get a stir
fried or some sort of shrimp with like the shell

(34:31):
on it, it gets stuck to the meat and so
you end up not being like half of it's being
stuck on the shell you peel off and then so
hardy you meet left. Well, this is not the case,
and I think they flash for it so quickly, and
because it's such a giant prawn, it's easy to peel
it off.

Speaker 6 (34:47):
For the back of the back of the prawn they peeled,
they slid it, so they deveined it, veed it with
all the poop in it. Then they so it's easy
to take apart.

Speaker 4 (34:57):
But yeah, that's another highlight. I like the devening part. No, no, absolutely, so, yeah,
divening divein shrimp is like the way to go. And
these are amazing, really really good.

Speaker 6 (35:11):
And then we had something we've never had before their version.
And I forgot the province who was in, but it was.
It was a beef stew, but it had brisket, big
chunks of brisket, and it had beef tendon. And if
you never had beef tendons, it's it's loaded with collagen.
And it had a little chew to it. This was
the most tender beef tendon I've ever had.

Speaker 8 (35:33):
No chew.

Speaker 4 (35:33):
It's really nice.

Speaker 6 (35:34):
I really liked it. Very small, I think, I mean,
I couldn't even tell it was tendon, but they were neat.

Speaker 4 (35:41):
I mean, this one has tons of meat and turnips,
and the turnip is the Dikon turnip, so they cook
it so it's really sweet. I mean it's a white
root vegetable, so it's like a root of a gourds,
but has a lot more sweetness to it and juicy.
And so mostly it was the brisket and the turnips.
I thought it was amazing. With the sauce, it was
really tasty. It was great to put on the rice.

Speaker 6 (36:04):
Very authentic, and we definitely would go back there again.
So it's called Ping Ping Pong. It's in a Gold
Coast hotel. I'm anxious to go back there, try other
restaurants there. And I really liked the casino and everything.
It's really nice.

Speaker 11 (36:17):
It was.

Speaker 6 (36:17):
It was a funny evening. Parking is free, so that's
a good thing too. So okay, next on the way
home or on the way there, actually we were hungry,
so we stopped.

Speaker 12 (36:27):
At Victorville and Victorial Sandbord. You know, no, it's Victoria,
isn't it Sandburg? Okay, right before the Victora that's right
near the university. It was called Yang's Noodle House. Now
he's been there before, so we wanted something kind of
quick and easy. And uh, first of all it was
it was like on what it was like? There was
it a wedd Sunday Sunday, but it was like during
the day and crowded as can be and.

Speaker 4 (36:50):
Very what wasn't mean lunchtime? It was past way past lunchtime.

Speaker 6 (36:54):
Yeah, it was quite good, big menu, very nice, Uh
non existence service. We saw her, she took their order
and that was that. We never saw her again. Really
gave us a bill, I think. But we had what
do we have? I can't remember anymore?

Speaker 4 (37:09):
A orange chicken.

Speaker 6 (37:12):
We had the orange chicken.

Speaker 3 (37:13):
We had pod Thai rice, not Patchie's pets.

Speaker 6 (37:17):
You with a deep you know, white noodles, rice noodles.

Speaker 4 (37:22):
And scallions and green onions whatever.

Speaker 6 (37:27):
That's pretty good. I I like you like those kinds
of noodles you'd like. I like egg noodles better than
the noodles. These were like yam noodles.

Speaker 4 (37:36):
I think they know they're rice noodles.

Speaker 6 (37:40):
I don't know what do I know?

Speaker 4 (37:42):
The expert rice noodles. There's just the wide ones.

Speaker 6 (37:46):
We had yam noodles.

Speaker 3 (37:48):
Somewhere where do they have them noodles the hot pot place.

Speaker 6 (37:51):
That's a hot Okay, after a while, I'll come together.
But anyway, it was very nice then, you know nice,
prices were good, portions were good, and uh I kind
of liked it.

Speaker 4 (38:00):
So yeah, I thought the orange chicken, they actually use
quality chicken breast, which really is unusual because you go
to the Asian, you know, restaurant, you get a lot
of batter, very little chicken, and usually it's not white meat.
Well this is all white meat and very low batter.
And the sauce was amazing, but then you know, it

(38:21):
was really dry because chicken breast has no fat, so
when you you cook it up, it becomes a little
solid pieces of dry meat. So I thought it was
a little dry, but Alan really liked it.

Speaker 6 (38:35):
So you know, well I liked it because I got
teeth now I can eat it. But it was it
was tough. It wasn't uh nice. It was crispy on
the outside of it, didn't have a lot of batter,
but it was still dried out of.

Speaker 4 (38:46):
It, So I mean, it was good quality. So it's
kind of like, you know, like a catch twing too.
I mean, I wouldn't ding them for it. Because I
think a lot of people loved it because you know
a lot of people, you know, but I I would
have prefer I preferred dark meat anyway, So it's kind
of like a wash. I think my preferences would be
different with than somebody else, but everybody else around it

(39:09):
has different types of food. They served a little bit
of Vietnamese, a little bit of Tie, a little bit
of Chinese, so it kind of gives you a variety
of choose from. And everything else looked really good. And
I've had things ordered there before and I really wasn't
liked it. I liked it, and you know, they were cleaned,
it was quick, you know, to the point kind of place,

(39:30):
no frills, but you know it's it's decent, it's good
food for you know, reasonable price, I think right.

Speaker 6 (39:37):
Another restaurant we went to this was like two days
after we got back from Vegas with secheuon Garden in Montclair.
Sometimes you just want year in for something that you
just miss and I missed this restaurant. I love it,
and this is one of our favorites. Portions are huge,
quality is excellent, prices are perfect and just really really

(39:58):
nice u. Everything we ordered was perfect, why'd you talk
about that? And it was so good?

Speaker 4 (40:04):
Yeah, we really love Singapore noodles. And you know, if
you don't know what Singapore noodles are is basically thin,
very thin rice noodles that stir fried with onions, with
green onions, with like a little bit like some eggs,
some chicken. Sometimes they put shrimp in it, sometimes pork

(40:28):
in It just depends, you know what meats proteins are
gonna put in. But it comes and then they put
sprinkle like curry powder in it.

Speaker 9 (40:37):
This Saturday, June fourteenth, you know a lot is coming.
It's a big day, military parades and protests. Eh, you
can skip all that actually, instead, have some fun and
come to the season opening kickoff free concerts of the
Kalamesa Cultural and Arts Association at the Kalamsa Events Center
in Kalamesa. It's from two to six pm. That's right,

(40:57):
This one's in the afternoon. Join them for a cut
concert of classic proportions with the Three of Egos band. Also,
get ready for some line dancing in boots scooting with
DJ Kirk spinning some country and southern rock too, and
of course some good old fashioned tasty country barbecue.

Speaker 8 (41:14):
No charge for mission, though cowboy boots they're optional.

Speaker 9 (41:17):
This free concert is sponsored by kath Exam Big FM
ninety four point one and the studio k QLH ninety
two point five FM and KCAA one of six point
five FM two this Saturday from two pm to six pm.

Speaker 8 (41:30):
We suggest you.

Speaker 9 (41:30):
Bring a launcher and blanket for your comfort. Come a
last and leave it all behind because there's nowhere else
to be about.

Speaker 8 (41:37):
Dalamesa. Don't drive the watermelon.

Speaker 6 (41:41):
Cross General sal Chicken. That was excellent too. That was good.
It was crispy on the outside. Portions are huge. I
still can't figure out how they portioned things out. I
don't think they do anything. He's just like give him
a give them to him. It wasn't just they knew me.
Excuse me all they're all around us too large portions.

(42:02):
So if you're a little bit shorter of money and
you want to eat big and eat good special garden
in Montclair, excuse me. Then coming here. We were planning
to three different restaurants, were planning to go to until
we looked at the time it's like, oops, we better
we're gonna be late here at the station.

Speaker 4 (42:19):
Well, especially between the like full downpour rain and the
streets are flooded and then you know, do you really
want to go out out the car? So you get
wet and then you try to Yeah, no nah.

Speaker 6 (42:32):
So you know, plus we just spend a lot of
money and uh on vacations or everything. We decided to
kind of kind of budget our eating out a lot,
I know, hahaha. But dey'll taco, believe or not, they
have sixty cents snack tacos. Now, they're they're small, they're
not gigantic.

Speaker 4 (42:48):
But the only way you get them is.

Speaker 6 (42:50):
Get their rewards members. So you sign up for it
on the app and for sixties your phe the sixtieth
anniversary of Dell Taco, so we got what four and
it was like two dollars and forty cents. I mean
you can't beat that and a sugar free lemonade which
is actually really good. So but don't Taco. I mean,

(43:10):
they've been around forever, and you know they started they
were bakers and them and Taco Bell and all of
them worked to McDonald's. They all have the history back
in Sambordin. Sambordino has an incredible history. A friend of
mine who wrote a book about it. Who's very really
nice guy. John Weeks used to write for The Sambordino Son.
I gotta get a hold of him because he knows

(43:31):
the history of all the different fast food places that
started here in Sambordino. They're Winner, Schnitzel, Dell, Taco Noggles,
Taco Bell, McDonald's. I mean it all pretty much started here.

Speaker 4 (43:42):
So yeah, and you know I usually for Del Taco.
I'm in a hurry. I love their crinkle fries. I think,
you know, growing up, I think it was one of
my family didn't eat fries or anything like that, so
having fries and crinkle fries is always been like the tree, right,

(44:02):
so having crinkle fries, and they're the only ones.

Speaker 11 (44:05):
To have it.

Speaker 4 (44:05):
So I love their fries. You're a little kid, or
I love the crinkle fries, But that's a meal. If
I eat that, forget it. I can't anything else. So
I didn't order that.

Speaker 6 (44:16):
But yeah, So coming up, we're gonna be traveling some more,
agetting to the Pizza xpos in Vegas. I'll be there
for four days, eating lots and lots of pizzas and
making judging Italian sandwiches, and it's gonna be an interesting
experience for me. I've never I've had ninety six the most.
And that's not walking around eating other people's pizzas too.

(44:38):
You know, sometimes you're out when I'm not reviewing them,
I'm looking at the pizzas that others are making, and
of course they look great, so you gotta try it.
But that's me interesting. And Esther's Kitchen probably my favorite
restaurant so far in Las Vegas. That with Chef Trees
we've had on twice on our show. His new restaurant,
I have a bit of a delay, but it's opening

(44:59):
up on the eighth of March, so it's going to
be open like five. It's a huge place, a lot
more people. They're going to have a lot more items
in there on the menu, but the same quality and
I can't wait for that.

Speaker 4 (45:12):
Still seasonal, Yeah.

Speaker 6 (45:14):
Yeah, really really good stuff. And what else is going on?

Speaker 4 (45:19):
Well, we want to definitely after the show, we're going
to visit China Point.

Speaker 1 (45:24):
Yeah.

Speaker 6 (45:24):
Why is it good news and bad news? The good
news is I think they're retiring. I think they sold
the restaurant. The owners, Judy and Simon, I've known them
for twenty years. When I first got started I to
me that was my go to restaurant at the time.
Very nice people and everybody I've told about they loved it.

(45:45):
And I heard they're retiring, so we're going to go
there just to make sure if that's true. We want
to say goodbye to them and thank them, and I
want to get their you know, home address and phone
number or cell phone and stuff and come a call.
And I've been promising them for twenty years on your
day off, which is one day a week, we want
to take you somewhere, but they're so busy and tired.
But now we can do we can take them out
for dinner, and that's my pleasure. They're just nice people.

(46:08):
Sometimes one of the joys of being a food critic
is meeting some incredible people, just friendly as can be.
In you know, My whole thing, too, is it's all
when I when I entertain, it's not the eating part
for me. It's it's it's your heart, the love you
put into the dishes, and that's what that's why people
are in there. You're not in it for the money.

(46:28):
You're not in it to make a quick buck, because
it's impossible to do that, especially with food costs. Food
costs are everywhere you go, whether it's here or Vegas,
it's as high. You know, it's uh. I was just
thinking last night, now, when when when it gets really
you know, the economy is getting better. So I'm not
blaming the economy or anything. It's just the food costs.

Speaker 4 (46:47):
And once they go up, I don't think it ever
come down.

Speaker 6 (46:50):
Does it ever come down? I don't remember that.

Speaker 4 (46:53):
I know things like I don't remember once they increase
the price of food, have a go oh, we're gonna
go back to roll it back till you know. I remember,
eggs are niney nine cents a cart, but you know,
like that, I've never seen a ninet nine cents nine
egg anymore.

Speaker 6 (47:08):
Now in California, it's you know, the employment or taxes,
you know, not taxes, but to pay the wages, which
I'm all for. I really think a lot of these
people really are in the money they you know, they don't.
I should say, they deserve a lot more money than
they get. And but someone's got to pay for it,
and it's got to be us.

Speaker 4 (47:26):
So well, being a small business owner like myself, it
it People don't realize you don't really make a lot
of money. In the margin. You know, it looks like
a lot of money up front, but then by the
time you pay the state, pay the federal and then
you know all the other taxes and all the expenses,
you really don't, you know, come out ahead as much

(47:47):
as you think you do. You know, I think a
lot of people that are bigger businesses probably do a
little bit better. But like you know, small businesses in California,
it's hard to operate because there's a lot of state
tax and you know, business tax at the state impose
on small business.

Speaker 6 (48:03):
And a lot of the restaurants, especially fast food restaurants
now chain restaurants, they're kind of going after each other. Windy's.
I didn't read the whole article. I was rushed out,
but I believe it's during rush hour their prices are increased,
and you know what, the busy times it's increased, which
again I could be totally wrong, but I'm pretty sure
that's what it was said. So other places, like I

(48:25):
heard not Carls Burger King, they're giving away free burgers,
you know, to get people with Carls. They had a
free burger during the Super Bowl. We went in there
and everyone's lined up for free.

Speaker 3 (48:39):
Burgers, you know, but they have good burgers.

Speaker 4 (48:41):
I have to say, I have to pick a burger.
Carls Junior is not bad. I mean, you know, it's
a fast food burger, but it's decent and he has
a lot more stuff in it.

Speaker 11 (48:51):
You know.

Speaker 4 (48:51):
The patty is a good size. I mean, there's not
mushy buns, you know.

Speaker 6 (48:55):
But but and I say, a big butt.

Speaker 4 (48:57):
I don't know, you hate them, what is it?

Speaker 6 (49:01):
But no, I'm saying I'll rather go to the smaller
restaurants like Cowboy Burger has a really nice bacon cheeseburger.
But my new favorite one, which is I think close
to the house. That's that's the only reason. But it's
so good. It's the USA Burgers or Burgertown, USA, and

(49:22):
there's about five or six of them, I believe. And
they have a California Burger. It's like nine dollars eight
ninety I think it is or eight fifty and it's
got the burger, it's got cheese, lettuce, tomato, pickle, it's
got avocado in it, and crispy bacon, I mean perfectly
crisp bacon, which most places any time you get a
bacon burger, it's blood. It's a limp and everything. But

(49:45):
their burgers are filling and very very good.

Speaker 7 (49:47):
Is He.

Speaker 6 (49:47):
I took her there for the first time. She had
a really nice experience with a club sandwich. Very simple,
but it was really really good.

Speaker 4 (49:56):
Yeah, I like their clubs sandwich. It was really good.
I was really impressed because usually you know that they
over toast the bread, too much grease on the bread,
too much mayonnaise on the bread, and then not enough meat,
so it's something's wrong with it. And this one was huge.
It took me like two and a half meals to
eat it. It was you know, it was good. It

(50:17):
was really good quality.

Speaker 6 (50:19):
Yeah, and they had supposedly some of the best zucchini
fried zucchini, and is He liked it because we didn't
much breading. So some of them are all breaded and
just a small little piece of zucchini. Not this one.
This one had it was a light breading, but a
lot of them just really really good. So again, Burgertown, USA.
It's in Redlands, but they're also the one in Ontario.

(50:40):
Many times, waiting for Eazy to come from an airport,
I would stop there my secrets out now and have
a Burger because I haven't done breakfast at lunch most
of the time. So but I'm really really good about that.
So after this, we're on our way to China Point.
Hopefully they'll be around for a long time with other
new owners and and but I just want to say

(51:01):
goodbye to h to the old ones. They are really
really nice people. And what else going on? Tomorrow We're
going to La and meet see my mom and we're
gonna be going we might depending on the time. I
want to take her to Langers Pastrami, I'll Delicatessen. I
think they closed her and before dinner, but maybe afterwards

(51:22):
we can go. They have the best pistrama they've been
go to, the best pistrami sandwich, really really good.

Speaker 4 (51:27):
Of course, Alan's been talking about Langers for a long
time and for years has been and I have yet
to taste it, So I'm not holding my breath, but
I'll keep guys posted.

Speaker 6 (51:38):
Well, yeah, sometimes I forget these things, and there's just
so many opportunities. But you know, I don't get neither
one of us get into moods like I'm gonna mood
for this, I'm gonna mood for that. So we spend
more time at home. We're in a car. What do
you want to eat? I don't know what do you
want to eat? I don't know where you and we
always forget about the ones like.

Speaker 4 (51:55):
That, so or Alan end up cooking three different entrees,
so you know, we cover the basis and he won't
eat it, so if somebody has to eat.

Speaker 6 (52:02):
It, well, always trying to lose weight here. So anyway,
let's sign out shows on every Saturday from four to five,
and uh, we're gonna do a lot more travel segments.
We're gonna be going to Chico pretty soon, and Izzy
is going to a New Jersey that should be really interesting, Newark,
New Jersey.

Speaker 4 (52:21):
So we'll have to finure and I'm not going it's
literally a work thing, so for two days, I think, yeah,
so no three days. It's one day to fly out,
one day for meeting, another day to fly back. So yes,
it's three days. But you know, don't get to see
anything because these are work meetings and not don't have
a car, so it's gonna be uber. So you know
it's gonna be limited exposure in the little town.

Speaker 6 (52:44):
Yeah, but you always find good things in the little town,
so yeah, we'll see people do travel there so well
until next week. Food critic Gallenborg in here and is
he bussy? Happy eating everybody and we'll see you next week.

Speaker 7 (53:04):
One o six point five FM man KCAA ten fifty am.

Speaker 9 (53:09):
This Saturday, June fourteenth. You know a lot is coming.
It's a big day military parades and protests.

Speaker 13 (53:16):
Eh.

Speaker 8 (53:17):
You can skip all.

Speaker 9 (53:18):
That actually instead, have some fun and come to the
season opening kickoff free concert of the Kalamesa Cultural and
Arts Association at the Kalamesa Events Center in Kalamesa. It's
from two to six pm. That's right, This one's in
the afternoon. Join them for a country concert of classic
proportions with the Three Amigos Band. Also, get ready for
some line dancing in boots, scootin with DJ Kirk spinning

(53:40):
some country in Southern Rock two and of course some
good old fashioned tasty country barbecue.

Speaker 8 (53:46):
No charge for mission, though cowboy boots they're optional.

Speaker 9 (53:49):
This free concert is sponsored by KTHEXM Big FM ninety
four point one and the studio KQLH ninety two point
five FM and KCAA one O six point five FM two.
This from two pm to six pm. We suggest you
bring a launcher and blanket for your comfort. Come relax,
then leave it all behind because there's nowhere else to
me but Jalamesea.

Speaker 5 (54:11):
Don't drive do the watermelon cross.

Speaker 8 (54:14):
This program sponsored in part by Absolute Custom Painting. Custom
Painting you can trust. It's time to clean up and
spiff up your home and add some curb appeal to
your life. Absolute Custom Painting covers the hole in an
empire with a brighter shade of color. No job is
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specializes in affordable residential paint makeovers for a no cost

(54:37):
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their seasonal paint specials where you can save money. They're
proud to make our world in communities more bright, colorful
and clean. Absolute Custom Painting with painters you can trust, licensed, bonded,

(55:00):
unassured California contractor number eight zero eight nine three one.

Speaker 14 (55:11):
Rice Fire Protection encourages listeners to shop small business and
buy local. When you support locally owned businesses, you're investing
in your neighbors and community. So before heading to big
box stores or online giants, think local and invest in
your hometown. That's from Rice Fire Protection in Moreno Valley
for top quality service at prices you can afford. Call

(55:33):
nine five, one, two, four, three, sixty six seventy seven
for Rice Fire Protection where they are on the air
because they care rescue residents. Reminds area employers that too
often our veterans and their spouses have trouble finding jobs.
If you're an employer, join in on supporting our transitioning
military service men and women. Bring elite skills, agility, admission,

(55:55):
dedication to your organization, hire smart and higher vets. That's
and Rescue Residents in twenty nine palms where they are
on the air supporting our veterans, those currently serving, and
all military families. For more information, visit Rescue Residents dot org.

Speaker 1 (56:11):
Empire talks back the attitude.

Speaker 10 (56:14):
That well, the little guy cannot win seems to prevail
despite the fact that over time we've seen that the
little guy, if he is persistent, he becomes the big guy.

Speaker 1 (56:26):
Empire talks back, No.

Speaker 10 (56:28):
It's because maybe people figure out little knowledges like smoke.
It leads to the.

Speaker 1 (56:33):
Fire Empire Talks Back.

Speaker 10 (56:36):
I think this drive for equality, this drive for justice
is gathering steam as opposed to fading out. I think
more and more people realize the importance of the freedoms
that America represents.

Speaker 13 (56:50):
Empire Talks Back with Wallace Allen and Friends Sunday mornings
at ten am on AM ten fifty CASEAAA, Things Finding Going.

Speaker 2 (57:04):
One of the best ways to build a healthier local
economy is by shopping locally. Teamster Advantage is a shop
local program started by Teamster Local nineteen thirty two that
is brought together hundreds of locally owned businesses to provide
discounts for residents who make shopping locally their priority. Everything
from restaurants like Corkies, to fund times at SB Raceway,

(57:29):
and much much more. If you're not currently at Teamster
and you want access to these local business discounts, contact
Jennifer at nine oh nine eight eight nine eight three
seven seven extension two twenty four. Give her a call.
That number again is nine oh nine eight eight nine

(57:49):
eight three seven seven extension two twenty four.

Speaker 11 (57:56):
NBC News Radio. I'm Chris Barragio. Minneapolis Police. Vance Bolter
is the suspect in the shooting death of a Minnesota
state lawmaker. Senator Amy Klobuchar said she knew State Senator
Melissa Hortman well at.

Speaker 6 (58:08):
Snor when we were both in politics, starting out in
local offices and legislature for her county, for me with kids.

Speaker 11 (58:16):
She had two young kids at that time. Police called
the killing of Hortman and her husband and the shooting
of Democratic Senator John Hoffman and his wife targeted. They
believe Bolter has left the area. He's accused of dressing
up in a police uniform and driving an SUV that
resembled a police vehicle when he shot Hoffman and his
wife at their home. He then allegedly shot and killed
Hortman and her husband. Hoffman is reportedly out of surgery

(58:37):
and was in stable condition. However, police said he experienced
significant injuries.

Speaker 5 (58:41):
Oh same, tom us, Why.

Speaker 12 (58:52):
What's so good?

Speaker 11 (58:56):
Thousands of soldiers are now marching through Washington, d C.
In a parade celebrating the two hundred and fiftieth birthday
of the US Army. Today is also Donald Trump's seventy
ninth birthday, but the president noted that today's flag day
and said earlier this week that I think it's time
for us to celebrate a little bit. The parade was
preceded by a fitness competition on the National Mall at
an all day festival, and thousands of No King's Day

(59:18):
demonstrations are taking place nationwide to protest Trump's military parade.

Speaker 8 (59:23):
The protests are.

Speaker 11 (59:24):
Planned in over eighteen hundred communities and up to a
million people are expected to show up. Israel Defense Forces
say it has been launching air strikes against Iran for
forty hours straight as part of Operation Rising Lion. An
IDF news release says the operation is targeting the nuclear
program at the heart of Iran. IDF also confirmed that
nine senior scientists were killed in the strikes. The IDF

(59:44):
called the elimination of the scientists a significant blow to
the Iranian regime's ability to acquire weapons of mass destruction.

Speaker 8 (59:50):
I'm Chris Karagio, NBC News Radio.

Speaker 7 (59:55):
NBC News ONKCAA lovel the sponsored by Teamsters Local nineteen
thirty to protecting the Future of Working Families Cheamsters nineteen
thirty two. Dot org