KCAA: Let's Dine Out with Allan Borgen (Sat, 28 Jun, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 28 Jun, 2025

Episode Transcript

Speaker 1 (00:00):
Permanent support of housing units, thirty two recuperative care beds
for individuals recovering from hospitalization or illness, and a sixteen
bed facility to provide substance abuse disorder residential treatment for adults.
For NBC News Radio KCAA ten fifty Am an express
one of six point five FM. I'm Lillian Vasquez and

(00:21):
you're up to date.

Speaker 2 (00:27):
NBC News on KCAA Lomolada sponsored by Teamsters Local nineteen
thirty two, Protecting the Future of Working Families Teamsters nineteen
thirty two dot org.

Speaker 3 (00:41):
You're listening to an OnCore presentation of this program KCAA
The Inland Talk Express.

Speaker 4 (00:50):
Food, Glorious Food, weird, anxious to try.

Speaker 5 (01:00):
Our favorite diet.

Speaker 6 (01:03):
Just take your own man at steak right Road, litter Stick, wonderful, coachless.

Speaker 7 (01:21):
Some so flumby made from a.

Speaker 5 (01:28):
Why to.

Speaker 8 (01:40):
Welcome to a delicious nition of the Let's Stign Out Show.
Food critic Gallenborg in here and we just ate up great,
great lunch right here in Redlands called Doodle twenty one.
It's a Vietnamese restaurant 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
from Vietnam, the food is just up there. I mean

(02:02):
it's it's really authentic and just really good.

Speaker 5 (02:05):
I like, you know, like I like the I think
that area because it's not as busy as across the street, right,
because it's like parking, you cannot find any parking. But
where they're at is a perfect spot.

Speaker 7 (02:15):
Right.

Speaker 8 (02:16):
They have a nice menu, nice selection, it's fairly large
portions and just excellent quality.

Speaker 7 (02:21):
Yeah, nice people, very nice service.

Speaker 8 (02:23):
So again it's called Noodle twenty one in Redlands, and
highly recommend them and the rest of the shows. Hey,
we're gonna just got back from a trip to Las Vegas,
our favorite eating spot, and went there for work and
also to eat, which is kind of together, and so
we're gonna be talking about some of the restaurants we
went to, and we really like off the strip restaurants.

(02:44):
Is there's one restaurant we went to those close to
the strip, But the strip I think is overrated and
you pay for glitz and glamour, and I don't know,
there's so many incredible restaurants outside the strip that people
just don't know about and they don't market a whole
bunch about it, and but I would definitely go there.
If you've never been to the Strip, you got to go.
But if you've been there, then stay away from there

(03:05):
and go to some of the restaurants that we talk
about and you can just go online and find out
about them. And we have got a special too, I
guess for next week, which we'll go too towards the
end of the show.

Speaker 7 (03:15):
But let's get right into it.

Speaker 8 (03:16):
Let's talk about 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
by somebody who lives there, and it's a place called
Whiskey but as Wsky Bar and Grill. They have like
three locations, I think, and the one we went to
is on fifty five sixty West Warm Springs Road in

(03:38):
Las Vegas, right near a Legions stadium, and we were
told they're happy hours, what you got to go for
but looking over the menu, everything looked fantastic.

Speaker 5 (03:47):
Yeah, we didn't go to the one by the Legion Stadium.

Speaker 7 (03:51):
Oh where do we go? Paradise Now?

Speaker 5 (03:53):
We went to the Enterprise one with that Enterprise Okay, yeah, yeah,
because there's one right by the Legion Stadium. So you're
you're on the strip and you want to go somewhere
proby near the strip, that might be the one you
want to go to. But we didn't want to go
without any of the madness in the the parking or
the the crowd, so we went off the strip intentionally

(04:14):
and went to the Enterprise location.

Speaker 7 (04:17):
Okay, go ahead, you're the expert.

Speaker 8 (04:19):
That's why I need you. Oh it's hard to be
a man. But anyway, it's called Whiskey Wsky. What's interesting
part of the Terrible Hearst Corporation, he's called called Terrible Hearst.
Now it's just called Terribles. They owned all the Chevron
gas stations. It's called Terribles Chevron gas Stations, and they're
into everything. But they used to have a big hotel there,

(04:40):
but it was down for a while. Now it's going
to be demolished and turned into something else. But they
just got into the i think the food business 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 of the new items are coming
that sound like it came from the strip, I mean
really quality restaurants.

Speaker 5 (04:59):
Yeah, and the price is this not what the strip
price is, right, You're not paying the strip prices. Plus
we happen to show up not knowing there's happy hour,
so from five to seven they have all these discount drinks,
which we don't drink, but they do have all these
food items are seven dollars, so it's like normally they're
about twelve to fifteen dollars items, So it's you're paying

(05:20):
half price for an item that same portion, right, and
they're so good. We got full over three appetizer right, let's.

Speaker 7 (05:30):
Get into it right here. Yeah.

Speaker 8 (05:32):
The first time we got we had two. The whole
thing came out to thirty dollars and changed for two
drinks and three appetizer plates, which is amazing. First time
we had was a smoked art choke dip, again seven dollars,
and it came with garlic non garlic pet of bread
which I didn't taste the gardic on that that's the
only thing I wasn't sure about, and chips and chips,

(05:52):
but it was a really good It's wasn't your your
typical artichoke spread. It had you know, the cream cheese
or sour cream, and had a whole bunch of But
it was a little thick too.

Speaker 7 (06:00):
Yeah, definitely.

Speaker 8 (06:01):
And it had a smoky flavor too, and big chunks
of artichokes in it.

Speaker 5 (06:05):
Yeah, I really like it. It's a little bit thicker,
is not the watery type. It is like just pure
artichoke and basically cheese cream cheese melt it. I mean,
it's really really good and it's very hearty. I mean,
you know, I think that was very pretty much filled
me up.

Speaker 7 (06:23):
Mm No, it was really really excellent.

Speaker 8 (06:25):
Then we had the poppers and it's called 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 big deal. But it had an
excellent quality breading to it. It was really crispy. It
was almost like bread crumbs. It was just delicious.

Speaker 5 (06:45):
It was a bread crumb.

Speaker 7 (06:46):
Yeah, it was fantastic.

Speaker 8 (06:47):
But then they used their own drills over it, and
they had a bacon jam on top of that bacon
onion jam, and oh my goodness, this is excellent. Again,
even knowing they didn't make it there, it's okay. There's
some great products that Cisco and their food distributors have
and this is one of them for sure.

Speaker 5 (07:03):
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 you know, like it's a
perfect size. It's not too big, not too small. And
to me, it wasn't spicy, so I didn't get a
spicy wine. Thank god. I really enjoyed it not being
tortured by the spice.

Speaker 8 (07:24):
And again it was not only with a jam, but
it had two different sauces on it, like a cheese
sauce and everything and just delicious. And the third item
we had, this is a real surprise. I was the
first thing and they're all the same. This is a
lettuce wrap. But chicken lettuce wrap seven dollars is on.
You's talking about this one. You like this one a lot.

Speaker 5 (07:42):
Okay, So normally you know how chicken lettuce wrap is
mince chicken, right, Well strike that out. This is actually
chicken breast cut up, so pieces of chicken breast nicely
coated in this really unique sauce I've never had before.
It's like almost like a icy mayo sauce. And then
they give you a honey mustard, a sweet chili a

(08:07):
like a pon ponzou soy sauce. And because I'm large nuts,
they put the cashoes aside, but normally they have cashoes
on top of it. And also they rice crispy rice noodles,
so on the a romaine lettuce, so it's not the
wimpy bib lettuce. Sometimes they gotta fall apart. These are

(08:27):
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 off your you know when you
put the sauce, it didn't kind of run off your lettuce.
I really enjoyed it.

Speaker 8 (08:39):
Again, it was three of them. I think I would
like to see fourth one. But they were large. I mean,
I have no complaints.

Speaker 5 (08:44):
They were big a portion. I think, yeah, excellent, excellent.

Speaker 7 (08:48):
Then what else is there? I think that was it?

Speaker 9 (08:51):
Right?

Speaker 5 (08:51):
I think that's it?

Speaker 7 (08:54):
Notes here, Yeah, that was it. So again.

Speaker 8 (08:56):
It's called Whiskey Bar and Grill W s k y
an enterprise. It's in tour in Vegas, but it's a
great place.

Speaker 5 (09:04):
There's three locations.

Speaker 8 (09:06):
And what's nice is it doesn't you know, some sports
bars are kind of sleazy and loud. This is very comfortable.
Had a fireplace and some couches and chairs, and it
didn't look like on one part there was a lot
of screens around there, but it was kind of low key.
And they had gambling the where you can sit down
and gamble too, bar at the bar.

Speaker 7 (09:25):
But it's really really nice, nice some surprise.

Speaker 5 (09:28):
Yeah, it was very low key, very nice. It's a
great place to you know, if if you have a
group with you, you can sit by the couch and
buy the fireplace. 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, got there quickly, we got
out of there quickly. Eezy parking drove right up to it.

(09:48):
I mean, can't beat that. And the price is amazing anyway,
excellent sir server that called Marian and she totally took
care of us. Very nice, really, you know overall. You know,
even the chef that came out to talk to us,
he was super nice. His name is Eric, and you know,
really enjoyed our experience there.

Speaker 8 (10:11):
Yeah, the silverware they had there was kind of unique
and we kind of fell in love with it. So
of course we asked the chef where he got it from.
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 our way home, back to home.

Speaker 7 (10:24):
Guess what he got back to us? Hey, you can
get him here. So we were happy about that.

Speaker 8 (10:29):
Now the other thing too, it's a little bit off
the subject of food, but you know, smells are very
important to us, not only on food obviously, but in
your house.

Speaker 7 (10:38):
Nothing going somewhere in the house.

Speaker 8 (10:40):
Or anywhere, and he's just like, you know, it just
kind of stale smells, especially if you have animals and stuff.
Sometimes it could be a little trash can. Yeah, where
the trash can is?

Speaker 7 (10:51):
He tried. She loves trash.

Speaker 5 (10:53):
Oh god, no, absolutely no.

Speaker 8 (10:56):
Anyway, there's a place called Aroma Retail. It's a story, now,
is he Once you tell a little bit about it,
how you found out about it, and then we can
get into some more details.

Speaker 5 (11:06):
Yeah. Actually, years ago I would say, oh my, I'm
dating myself. But when Vadar first opened, I used to
stay at a dar a lot because I like that
it's non gambling, no smoking, easy and once again it's
the efficiency. I love being able to pull up, get
my get in the hotel, get to my room, you know.

(11:28):
And actually I love the decorps. I love the rooms.
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 love that smell. What does that smell?
So went and asked, and they do have some reads
of the gift shop, so I went and bought some.
And then you know, those reads really don't last that long.

(11:48):
They weren't in a jar. It was just a fake
pre fragrance reads, and so it they did fairly quickly
for me. And I love the cell smell so much
I start seeking it out online. So looking everywhere, looking everywhere,
finally found the scent. I mean like literally it says
it smells like badaras that scent, right, So I'm like,

(12:12):
oh my god, you know, like I'm so excited. And
this is another business that's located in Las Vegas. So
I'm like, I'm all over it. So I ordered it
and it smelled just like that. I mean, I was
like thrilled to have it. So I've I've been in
love with a cent for probably probably ten fifteen years now,
really love it. And then so I kind of introduced

(12:35):
that to Alan. He got excited about it and he goes,
let's check it out. 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
five o'clock, so everything closed down by the time I
get anywhere. And you know, they're they're retail store that's
open only Monday through Friday. So it mean it's not
like somewhere that. Yeah, so I won't get to like

(12:57):
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 at ORC
and was able to talk to the owner, you know,
and you know, really smell a lot of their sets.

Speaker 7 (13:14):
They have like what.

Speaker 5 (13:16):
No.

Speaker 10 (13:17):
No.

Speaker 5 (13:17):
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 it actually converts a stinky
smell to be actually a decent smell. So it's so interesting,

(13:38):
it's so scientifics four weeks. Definitely, we definitely have them
on 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 because it's
different molecules that attract each other and basically when they
attract each other and up changing that scent. So I

(13:59):
was like, oh wow. So yes, they do make multiple scents.
So if you ever go to any hotel, most of
the large hotel chains now do have a specific scent
they go they put in their AIRR system I think,
and it's very distinct. And if you happen to like
one of those scent, this is the company you'll be
able to find that scent. Their name is called Roma

(14:21):
Retail once again, and they do make sense like like
you know fruity ones or herbal ones or like Witzi one,
you know, different ones. But on top of that, they
actually do have hotel scents that they make on different lines.

Speaker 7 (14:36):
Yeah, they also have machines.

Speaker 8 (14:38):
You can get the professional one, which is you have
a huge house, it fits into you can put it
into your air duct and it goes through all.

Speaker 7 (14:44):
The house or what we got.

Speaker 8 (14:46):
We got two smaller ones, so one half of the room,
one half of the house is one the other half.

Speaker 7 (14:50):
Of the other.

Speaker 5 (14:51):
No installation required, no insallation required.

Speaker 7 (14:54):
And then they also have a small one you can
either use.

Speaker 8 (14:56):
For your car or for one travel room or travel
and it's just I'm really really happy with it.

Speaker 5 (15:03):
Yeah, I mean I love 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't know, you know, how you walk walk by somebody,
the sound they smell like they've been drowned in some cologne. Well,
because they get scent blind because they got used to

(15:23):
that 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 like peppi la pew with the
fumes behind them walking past. So just just to say
so we like to have That's why I bought differ.
We bought different scents so we can switch it out

(15:44):
so we can get sent blind. And uh, we're really
enjoying it.

Speaker 7 (15:47):
We're gonna have the owner on Goes.

Speaker 8 (15:49):
He's just telling us a little bit about what he
does and how he does it. And he's not trained.
I mean, it's pretty much self taught. But he's right
on and talk about good nose, fucking you know, pine
with lavender, with this berg and I mean, it's got
everything imaginable and it's like, how do you even come
up with something like this? But he's got the capability,

(16:10):
so I thought it'd be interesting to have him on,
so w later on.

Speaker 7 (16:13):
But okay, back to food.

Speaker 8 (16:15):
First of all, you're listening to Let's sign Out show
right here on AM ten fifty at one oh six
point five, the stations that leave no listener behind, and
so let's find outual food critic Allenborgan And.

Speaker 5 (16:25):
It's the Bussy.

Speaker 7 (16:27):
Okay, another restaurant we went to.

Speaker 8 (16:29):
We both love Chinese food a lot, so whenever we
go we do try a different restaurant. This is one
called the Hong Kong Garden. This is something we only
had a small time to go to a restaurant, and
we thought this is kind of near where we were
going afterwards, so we went there. It's located at there's
two you know one site fifty three hundred Spring Mountain Road.

(16:49):
It's in in Chinatown area. It's in a corner. It's
a pretty big spot there. They have dim sum, which
is really nice. I have a nice big disclave dim sum.

Speaker 5 (16:57):
All day, which is rare because usually you know, they
only make it for the day during the day, morning
time or lunch and then they cut it off, right,
so you can make you can actually order dim sum
anytime of the day, so when they close and on
a special menu, right.

Speaker 8 (17:13):
But we didn't have dim We actually had one dim sum.
We ordered two other dishes, very authentic dishes, huge, huge menu.
Ninety nine point nine to nine percent of the people
there were Asian, so you 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 feet there.
If you never had chicken feet, A lot of people, eh,

(17:34):
it's really really good.

Speaker 7 (17:36):
Number one.

Speaker 8 (17:36):
Number two is it's got a lot it's very healthy,
it's got a lot of collagen and it's not a
lot of fat to it, and it's just really really
unique dish. I've had it for years. My grandmother was
from Europe. She used to cook with it. But the
Chinese really know how to make it. And this I
thought was really really plump and uh no nails on it,
you know, to bite the nails off, but really excellent.

(17:58):
Then we had a dish that is the She Loves
Sea cucumber, which is kind of like when I've had
it in the past, it wasn't good. It was like,
you know, you ever see the tires on the road
when you drive the old tires, That's what it reminded
me of. However, when it's done right, it's not that way.
Is he You're you know, you're you're an Asian person.

(18:20):
You can talk about it. You grew up with it.
How'd you describe it? And let's talk about this dish.

Speaker 5 (18:25):
Well, there's different quality of it, the higher quality, more
expensive ones, which they don't serve 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's a little more plumper and bigger pieces even though

(18:47):
kind of smaller. It's it's you know, I think, has
a lot more meat so less chewy. The smaller pieces.
They tend to not cook it too much because they're
worried it's gonna melt, so it's cheaper, you know, for
the restaurant probably to buy it. And so the ones
they served there were a little bit smaller than I'm

(19:07):
used to, and they're a little chewier than I used to,
but you know, and there weren't a lot of pieces,
so I was kind of disappointed that. But overall it
was decent. I mean, the flavor was right on. Yeah,
usually cook it with a lot of mushrooms in this
kind of brown sauce and you know, a light brown sauce,

(19:28):
not a dark brown sauce, and you know it's it's
you know, it's kind of it's very mild, dish, not offensive,
no strong flavors. Usually put some vegetables in it. Definitely mushrooms,
different types of mushrooms to mix with it. So give
it a little texture difference and a serve it hot.
That's it.

Speaker 8 (19:48):
Then we got general child Chicken. We the surfer we had.
Most of them seemed pretty nice, but this one we
had didn't want to be there. She had a rough day,
I think, so she wasn't real nice. It was kind
of rushing us, so I couldn't think of.

Speaker 7 (20:01):
What I wanted.

Speaker 5 (20:01):
She was very impatient.

Speaker 7 (20:03):
Yeah, so we decided, Okay, General Child chicken.

Speaker 8 (20:06):
I mean it's something, it's good, but I didn't go
to the restaurant for that because you can get anywhere.

Speaker 7 (20:10):
But I was thought it was nice. There's a huge.

Speaker 8 (20:12):
Portion, bigger than I expected, bigger pieces of chicken. Had
a nice orange sauce to it, and I really liked it.
You didn't like it as much? Okay, what didn't you like?

Speaker 5 (20:22):
Yeah, because usually general sauce chicken has a little more
kick and it's more tangy to the sauce.

Speaker 7 (20:31):
Just more sweeter.

Speaker 5 (20:32):
No, it's more. Usually it has more vinegar kick to
it and a little bit more like spice to it,
not spicy, but a little more spice to it, a
little bite to it, you know. The sauce. It's a
darker sauce. This one almost like a orange chicken sauce.
And the sauce, to me, I think they might have

(20:52):
put too much corn start to thicken it, because I
actually tasted the almost like a powdery after tone, which
is really rare. You don't ever have cornstarchs 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
really I thought the restaurant's okay, but I wouldn't say

(21:13):
it's a wow to me. Sorry, no, no, be honest, okay.

Speaker 7 (21:19):
So anyway, that was that.

Speaker 8 (21:21):
But again, if you want something that's pretty authentic, I
think and large, a large menu, and I was I
was impressed with that. Again, it's called the Hong Kong
Garden and Seafood in Las Vegas. The next one we
went to we went to the comedy store at the real.

Speaker 5 (21:37):
Hotel, comedy seller and I'm.

Speaker 8 (21:40):
Sorry, comedy seller, and we wanted to eat somewhere nearby there.
So inside the hotel there they had something called.

Speaker 7 (21:48):
Was a J.

Speaker 5 (21:49):
It's called k J dim Sum and Seafood Chinese restaurant
sided okay location one at Harris and one at.

Speaker 8 (21:59):
The So again we went to one of Rio. Again
we walk in beautiful dining room. It's reminiscent of one
in Monterey Park. It's fairly large actually, and very authentic.
U large menu. They have dim sum, but it's only
during the day, not at night time. But they have
a nice dim sum menu. But nonetheless they have you know,
a lobster, they have crab, they have all kinds of

(22:21):
sea cucumber, and they had a couple other dishes that
Dizzey really really likes.

Speaker 7 (22:26):
So once you talk about those.

Speaker 5 (22:28):
Well, actually I like this restaurant. I mean, like the
service is nice, the late, the service, you know, the
service really pleasant and you know, they they checked on
us a lot. So I really enjoyed that because typically
if you go to authentic Chinese restaurants sometimes the service
is a little lagging and they're kind of grumpy.

Speaker 8 (22:48):
So they spoke these so is he and her, you know,
got along really good.

Speaker 5 (22:52):
Yeah, and this lady, it was really nice, very attentive.
I kept checking back on us, brought us whatever we
needed it. And so she recommended the crab meat with
fish maw 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 real, like real crab meat that

(23:12):
they shredded up and they make this almost like a
like an egg drop based kind of soup that same texture,
and then they put a little bit of egg white
in it, usually mixed in it, and fish maw. I
don't know how to translate that I know in Chinese
it's a type of like a large fish belly. And

(23:33):
what they did was they they I don't know how
they prepare it. I know they somehow dry it, and
then when they were ready to cook it, they rehydrate it,
cut it up, 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 to thicken the soup up,
so it's a very mild tasting, non fishy soup. It's

(23:55):
kind of more like a same classification I would classic
as an egg drop soup with crab meat and other
things floating in it, you know, but.

Speaker 8 (24:04):
It's very nice. I really really liked it. It's a
fairly large bowl, and I think I had like three
or four bowls.

Speaker 5 (24:09):
Of the Yeah you did. And then you know, they
always give you a red vinegar you put in it,
it get just to taste, and then they give you
white pepper so you can make it, you know, a
little peppery. You can make it a little bit more tangy.
You know, really adjust to your own flavor, which I
like that because you know, everybody's palette is different.

Speaker 8 (24:29):
I need a little cho chili oil and just a
little drop of soy. Thee a little salty for me,
but it was excellent, very very unique dish.

Speaker 5 (24:37):
Yeah, it's very soothing. I would think that's one of
those soups. It's not like you know, after eating, oh
I can't, I can still taste it. You can't. It's
just very It goes with everything. And then second item
we ordered is crispy fried flounder with the saute the
filet part being sautee, so very unique body part, the

(24:58):
flounder based. They take out the meat and then they
lightly coated battery and deep fry it so you can
pretty much eat a lot of part of the body.
And then the filet part they literally lightly coated it
and then like stir fry with a bunch of veggies
on top.

Speaker 8 (25:19):
Alan I love that. I really really nice. The vegetables
are perfect. I love pea pods and Chinese peapods are
one of my favorites. Snow peas, snow peas and just everything.
The fish was nice and moist. It was nice, and
I like the chunks of the texture and then the
fried stuff you kind of tear it apart, and it's
really the fins like the little gills or anything. It's

(25:40):
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 or anything. And the batter was really good,
so it was a very treat. I never had anything
like that.

Speaker 5 (25:54):
I think personally. If I ideally, I would probably personally
I would have ordered like a suit and sour sauce
or something 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 dipping in
the vinegar. So it almost tastes like fish and chips,
you know, like the fried fish with the malt vinegar

(26:15):
flavor to me, and I find that pleasant, very appetizing,
especially it cuts some of the oil for fried food down.
But the other part of the filet that was like
saute is definitely not like full of batter and nothing
very light, and I like that. And then they also
have like pieces like thin pieces of celery and carrots
and snow peas to fry with it, so have a

(26:37):
good crunch.

Speaker 8 (26:38):
It's kind of like a textraly. You just don't cram
in your mouth and that's it. It's you work at
getting the meat out and getting this stuff out. And
it was kind of fun. I like that kind of stuff.

Speaker 5 (26:48):
Yeah, So that was interesting because I've never had that before.
And then we order something that we both actually like.
It's kind of our go to. We don't know what
we're gonna order, we order this. It's called Singapore rice noodle. Well,
Singapoore rice noodle is basically stir fried thin thin rice
noodle round ones, not the Vietnamese ones, and they put

(27:10):
it with usually shred it 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.

Speaker 7 (27:20):
And yeah yeah, small little of shrimp and big shrimp too.

Speaker 5 (27:24):
And shrimp and the chashh yeah the pork pork word
yeah yeah, the Chinese ic pork. Yeah, sice barbecue pork
in it.

Speaker 8 (27:34):
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's it's a lot of
places that just all 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.

Speaker 7 (27:51):
I would go back to all of them.

Speaker 5 (27:53):
So yeah, I would definitely go back to this place.
I would like to try other things because there's quite
a couple of large parties. So the things I wanted,
I think they got the last of it, so oh well,
you know, but O the things we ordered, it was
right on, it was fresh, was hot.

Speaker 8 (28:08):
Kind of like going to Monterey Park and eating there,
I mean, very authentic and.

Speaker 5 (28:12):
Yeah, but it's right. It's right in on the side
of Rio. It's inside Rio Hotel.

Speaker 8 (28:18):
And again, what's nice about real hotel is I like
the real It's quiet.

Speaker 5 (28:22):
It's I'm sure they don't like that, but it's.

Speaker 7 (28:25):
A little empty, but I enjoy it there. It's nice.

Speaker 8 (28:28):
It's you don't feel rushed, you don't feel it's very
safe there, very friendly, I mean walk as soon as
he got in the valet, the biggest smile, the nicest guy,
and that makes the whole people don't realize what a
smile can do.

Speaker 5 (28:42):
And we really yeah, he was so friendly. And then
they're actually a new owner bought the Rio. They're re
vamping everything they were doing all the rooms and also
there the food court. They actually have a food court
that's not a food court. I think they call it
some sort of food hall or something, but it they

(29:02):
have a little bit of everything. That fried chicken, they have,
they have ramage. Yeah, definitely not chain plays. They have
a you know, like.

Speaker 7 (29:12):
Cheese steak, sushi.

Speaker 5 (29:15):
They have a little bit of a Burrito's Hamburger plays,
so it's a little bit of sushi plays in the
so you literally have a little bit for everything. So
you have different dining. You know, how much money you
want to spend or how do you want to dine?
I mean, you have all those options, right.

Speaker 7 (29:32):
Okay, and then the last rest that we're going to
talk about is our favorite.

Speaker 3 (29:35):
Uh.

Speaker 8 (29:36):
We were told by a food and beverage director, Arnold
Panell from Palaestation. We got to go there. We got
to what I say, Arnold, a thing I get excited sometimes. Anyway,
we went to it's called Esther's Kitchen. It's in the
art district. And with the art district, you know a
lot of art districts are kind of run down areas

(29:58):
that are revamped and kind of a hip and this
is one of them. That's really really a great place.
They have some wonderful restaurants, small little restaurants. They have
sushi places, they have ice cream, they have all a
little bit of everything.

Speaker 7 (30:11):
What what say something?

Speaker 11 (30:14):
What?

Speaker 5 (30:14):
No?

Speaker 12 (30:15):
No?

Speaker 5 (30:15):
I thought we're gonna thank out sponsors.

Speaker 8 (30:18):
Oh you want to do that first? Yeah, okay, let's
were sponsors. Then we'll talk about us his kitchen.

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Speaker 8 (31:38):
Hi on food critic Gallenborgan, and I'm excited to tell
you about Raised Shanghai Bistro in Redlands. Ray Shanghai Bistro
offers the largest and most delicious array.

Speaker 7 (31:47):
Of traditional and original Chinese dishes available in New Will Empire.

Speaker 8 (31:52):
Some of my favorite dishes are the Housemaid hot stickers,
the crisp pork sparribs with garlic, their unique spicy lamb bamboo,
the sweet and tangy deep fried orange peel beef em
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

(32:14):
see why Ray spelled.

Speaker 7 (32:16):
R Ui apostrophies.

Speaker 8 (32:18):
Shanghai Bee Stroke is truly the best Chinese restaurant in
the Lummpire.

Speaker 14 (32:23):
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.

Speaker 7 (32:30):
That's raised Shanghai Bee Stroll.

Speaker 13 (32:33):
You've eaten lots of great food and lots of great
food at restaurants Cowboy Burgers in Fontana and now on
Arlington and 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, cold pork sandwiches, as well as lunch

(32:54):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coal slap potato sat barbecue beans,
and much much more. Check out their rich, decad it
chocolate brownies.

Speaker 2 (33:04):
Hi.

Speaker 8 (33:05):
I'm food critic Allen Borgan, and you can dine in,
take food out, or have.

Speaker 7 (33:09):
Them cater your next special event.

Speaker 8 (33:11):
I highly recommend Cowboy Burgers and Barbecue at their new
location at five five seven three Arlington Avenue in Riverside.

Speaker 7 (33:19):
Just look them up on the internet.

Speaker 8 (33:20):
That's Cowboy Burgers and Barbecue, happy eating.

Speaker 13 (33:23):
And perfect for the holidays. Cowboy Burgers and Barbecue is
also available for catering. That's Cowboy Burgers and Barbecue in
Fontana and now in Riverside on Arlington.

Speaker 2 (33:37):
Redlands Ranch Market is a unique, full surface 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 Tortilla area, a
delicious array of prepared Mexican foods, a terrific fresh food

(33:59):
and juice, and a large selection of meats, seafoods and
deli sandwiches, salads, and hellal 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
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(34:20):
the IE. They can also cater your next event with
one of the delicious takeout catering trades of food. Visit
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dot com. Redlands Ranch Market a unique and fun shopping destination.

Speaker 7 (34:36):
Welcome back to the Toyoto food critic Allenburgen.

Speaker 8 (34:38):
Here in Isabel Bussy, and we're talking about restaurants that
we went to here in the Hulan Empire, but also
Las Vegas. It's one of our favorite diny spots because
every time we go, we go to a new restaurant
there and except for one that we go to all
the time because we love it. And I'm telling if
you've never been to Vegas in terms of getaway from
the strip, there's so many incredible, great restaurants on the

(35:00):
outside of the strip that you're going to go to,
and traffic's better and it's cheaper and quality I think
is just as good. So our favorite it's called Esther's Kitchen.
It's located at one one three to zero South Casino
Center Drive. It's in the Art District. The website is
ester E S t h e r S LV dot com,

(35:20):
so ESTER'SLV dot com.

Speaker 7 (35:22):
This is a small restaurant.

Speaker 8 (35:24):
However, right next door they're adding on and I forgot
how many, I want to say two hundred, but I
think it's a little bit more than I mean a
little bit less than that. But it's an incredible kitchen.
It's a chef owned kitchen or a restaurant that the
chef is Chef James Trees, and we got to know him.
We sat down with them for two hours and what

(35:44):
a human being. We're going to have him on next week.
I mean, I want people to know about him, to
know about what he's made of in his philosophy on
working with people and food and everything. It's just fascinating.
There's got to be a movie made on him. I mean,
someone's out there. I think it's just really really incredible,
doable story. But again, it's called Esther's Kitchen. And if
you talk to anybody who knows food, that's one of

(36:05):
the restaurants they say to go do. And Chef Trees
has gotten a lot of wards. You've just given the
restaurant Chef of the Year in Las Vegas by John Curtis,
who's a really good food critic there, very reputable, and
this is an Italian restaurant with lots of twists. Everything's fresh,
everything's homemade. Trees his whole philosophy is every little bite's

(36:30):
got to have a flavor and all the ingredients. You
can taste it and it makes your taste buds like
jump for joy like they've never have been. And prices
are very reasonable for the quality of food. So let's
get right into it first. You got to start off
with their homemade sour dough bread. It's a nice little loaf,
crispy outside, perfect on the inside. You cut it and

(36:51):
you get the choices of one that comes with some
kind of a butter, what you call it a Irish
butter with olive own it. But you can also get
other little side dishes. One was called it'sparata with chives,
basil and sea salt you can get. We got the
anchovy butter with capers and parsley, and then this one

(37:13):
called the fegatini, which is chicken liver and goot and
fog wah goose liver with saba 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.

Speaker 5 (37:30):
Well that's not the only sides you pick from. There's
like seven different sides. You can pick each like one,
you know, whatever you want. You want, you can have
one spread or you can have all of them, so
you have choices or three of them. So we chose
the three because we've been there, we tried all of
them before, so we just went and tried the one.

(37:51):
Go back and get the ones we like a lot.
It does change up a little bit for some of
the ingredients, just depends the seasonal. But there's the these
our dough bread is right on is so amazing.

Speaker 7 (38:03):
Right and other appetites. They have a new one.

Speaker 8 (38:05):
It's called a Couliefower olive Romana. It's thirteen dollars. It
was anchovy chili, garlic, fried capers and parsley and it
was like a deep fried almost rice flour cauliflower, bits
of cauliflowers. Unbelievable, really really good for us that are
on the low carbd diace all the time. This is
a great one and just really delicious. Then we got

(38:27):
something called the Paca Mama Pacha Mama farms pork chop.
This I read about and as soon as I mentioned
it to our server Stacy, you could see her eyes
just to her up like this is so good. This
was her favorites. We had to get that. That was
forty five dollars. But wow, this is pine nuts with chili,
chili crisp, butcher beans and greens, and it comes with

(38:50):
sliced pieces of pork of the pork and just delicious
the sauce had on it. It just melts in your mouth.

Speaker 7 (38:58):
And he loved to to.

Speaker 8 (39:00):
I mean, that was really really good, and I 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 an excellent, excellent dish. Then we
had the Tortellini verde. This is thirty four dollars. This
is beautiful redneck clams inside almost like a tortolini, a

(39:20):
little tortina, you small one, and it had let's see,
charred tomato, androcol broccolil Robbie. I'm not sure what that
is broccolini. Can't read it here, And that was very interesting.
We've never had a dish with clams in it outside
of a fisherman stew or anything. But again, everything here

(39:41):
is fantastic. The staff on a scale of one to
ten or about a twenty, they're all really friendly and
chef Trees is just he's my new mentor in terms
of I've met a lot of great chefs in the
world and he's one of them. Just I just can't
wait to introduce him to you. And next week, in fact,
the next two weeks, we're going to have him on

(40:01):
and if you're a manager of a store or an
owner of a company, you want to listen to him
and his philosophy. It's not just restaurants, it's the way
he handles people, which really really amazes us. And just
a really really nice man. So again, name of the
restaurant is called Esther's Kitchen. It's located in the Art
District in Las Vegas.

Speaker 5 (40:22):
And James Cheese does own several other restaurants and bars.
The other one called El Solito Posto, which is in
Tivli Village and also Ada's Kitchen, Adas Adas Wine Bars. Sorry,
that one's actually in Tivli's villaged also and there's playing

(40:42):
a parking there. And you know, if you can't get
in Esther's, you're not You can always go to these
other two locations.

Speaker 7 (40:49):
And a lot of new things coming up, so we'll
have them.

Speaker 8 (40:51):
Like I said, well, on next few weeks, you'll learn
a lot more about him and also the food scene
in Vegas. So but now we're gonna be talking about
speaking in Vegas. Super Bowl is going to be there too,
which will be they're all priming up for that and
a lot of you are into super Bowl and it's
a party time basically and just having a lot of
fun and with us as Shannessy Ireland, she's a food

(41:11):
and lifestyle influencer, She's been on a show many times.
Delightful and Shannessy, how you doing?

Speaker 12 (41:17):
First of all, Oh, I'm doing great. How are you
guys doing?

Speaker 9 (41:21):
Oh?

Speaker 7 (41:21):
Real good.

Speaker 8 (41:21):
Just got back from Vegas and lots of eating and
so we're happy. And but yeah, Vegas is definitely getting
ready for the Super Bowl. They're already, you know, putting
new new buildings up and everything for that.

Speaker 7 (41:31):
So it's kind of fun and everything.

Speaker 8 (41:33):
But why don't you introduce a little bit about yourself
and talk about the big game and some great snacking
that a lot of people would be interested in.

Speaker 12 (41:41):
Sure. Yeah, So I'm just a food and lifestyle influencer.
I live in Columbus, Ohio. Not nearly as cool as Vegas,
that's okay, And I have five kids, and so basically
I am in the kitchen a 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
like this time of year, I love the Super Bowl

(42:05):
because it's like we go through this dead time where
there's just not a lot going on, there aren't a
lot of gatherings and get togethers, and then boom, this
big party happens, and it's a great excuse to get
together with folks, whether you're going to be actually attending,
or if you're going to be scale getting somewhere fun,
or if you're going to just be hosting inside your home.

Speaker 2 (42:26):
Right.

Speaker 8 (42:27):
And you know, I know a lot of friends that
aren't really into football, but they enjoy the whole ambiance.
Like you said, so it's so true. But why don't
you show tell us about some of the snacky favorites
that you have and that you've done in the past,
and also some fun facts about the big game, which
I know you have.

Speaker 12 (42:42):
I'm so glad you asked. So it's actually, believe it
or not, the second largest food day of the entire year.

Speaker 2 (42:50):
Wow.

Speaker 12 (42:51):
Let me ask you, guys, if you can guess what
the top spot goes to. What do you think the
number one is?

Speaker 8 (42:56):
I would think Thanksgiving maybe, yeah, you got.

Speaker 12 (42:59):
It, which also, you know, kind of goes hand in
hand with football as well. There's a lot of football
and Thanksgiving, so it's Thanksgiving and then believe it or not,
it's the super Bowl. And a lot of that is
because Americans are doing what's called distracted eating. Essentially they're
just snacking, they're watching the game, or they're just watching
the commercials, so they're just hanging out with their friends.

(43:21):
And so all of that to say, you're gonna need
a lot of food if you're hosting. My number one
tip is to always overpreparepare more food than you can
even imagine. Because here's the deal. And when I've posted
parties before, you know, the first quarter, everyone's kind of
they're scared to touch the sharkcootery boards or whatever. But

(43:43):
by the time halftime happens and the game continues on,
everybody is in the kitchen. They're doing distracted eating. They're
taking the food in to watch the game, or perhaps
they're just watching the commercials or they're just eating. So
some of my favorite snack ideas are are really dips
I think, I think a good variety of different kind

(44:05):
of dips, whether it's finishing an artichose dip, whether it's
any kind of sour cream, french onion dip, or even
a buffalo chicken dip that's really just a fan favorite.
If you have a lot of different kinds of dips
and you're serving them with a lot of different options,
such as perhaps for Kia chips pretzels I know you
had mentioned, you know, for the folks that are watching

(44:28):
their carbon takes, if they're going to try to do
the Keto friendly diet Southern recipes, small back to cork
grimes is a great option there. And yeah, yeah, yeah,
So I just love having a variety of dips, you know,
any kind of board, whether it's a dessert board or
a hamburger board or hot dog board, those are always

(44:50):
really popular. But really having a nice variety for everybody,
and keeping in mind the folks that will have allergies
or they may be washing their carbs or that kind
of stuff as well. So you just want to have
a bunch of different options.

Speaker 8 (45:04):
Even sandwiches, I mean, like Rayburn and make some great
sandwiches frozen sandwiches, which at first I was like a
frozen sandwich, but their bread is amazing. For someone who's
being frozen that you can stick in the microwaves, it's
aren't good. But cutting those up in small pieces, having
a taco bar, I mean, that's that's a real simple
thing to do. Just get a lot of different fillings

(45:25):
and stuff, but just you roans. Like I said, small
batches one of our favorite because it's not your ordinary.
There's a lot of good ones out there, but what
makes this nice is, hey, it's smaller batches. And they
have unique flavors with pineapple and all kinds of fun
flavors that usually don't get and that adds to a dish,
whether you use a dip or not. Those are great products.
Plus for us people are on low carved diet, that's perfect.

Speaker 5 (45:47):
Yeah.

Speaker 12 (45:47):
And they have a variety of different flavors. You know,
it's not just the traditional park grinds and you think
of Okay, there's one flavor and I don't like it.
They have a lot of boptions out there still. They
have a chili peas flavor. Yeah, and you can also
use the Southern recipes for all that pork grinds even
to bread your chicken as opposed to having breadcrumbs. You

(46:09):
could even use it to top like a macaroni and
cheese pastor role. There's just so many different options for
these pork grinds, and as you mentioned, they're a low
car but they're also passed with seven grams of collagen
per serving and they're just kind of a healthier alternative
and absolutely delicious and flavorful as well.

Speaker 8 (46:27):
When I talked about cardiologists, I asked her about those.
He goes, yeah, as long as you don't have a
million of them, and he goes, yeah, they're fine. You know,
it's okay. So that was a big thing. You're listening
to Let's sign out show and with us as Shannessea Ireland.
She's a food and lifestyle influencer. And if people want
to know more about you, what's your website or how
do you get the best way to get a hold
of you.

Speaker 12 (46:45):
Yeah, so my website is just called Shee's becoming domestics
dot com. I'm gonna have some Super Bowl recipes on there,
some Valentine's based up, lots of fun stuff, and then
of course I'm also on Instagram, it's just at Fantasy
Ireland right now.

Speaker 8 (47:00):
In terms of southern Southern recipe small batch, you can
get them a Rouse and State of Brothers. That's where
I get mine, or go to their website pork Rindes
dot com. You can get those and other kinds very
much there. Also, in terms of funny Rayburns, they have
Smart and Final Food for less Albertson's Pavilions and they're
pretty much all over too.

Speaker 7 (47:20):
I've even seen them out.

Speaker 8 (47:21):
I think there was Costco one of those Costco SAMs
I saw them at. But do you have any go
to favorites besides those? I mean, what what do you do?
What's your number one thing that people just go nuts over?

Speaker 12 (47:33):
The buffalo chicken dip? And I know that's just so cliche.
You know everyone has that, But my buffalo chicken dip
it's really simple. I'm just gonna go with some stream
cheese about blow 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 road history

(47:54):
chicken just to make it easier. And then also, you know,
folks sometimes get like how spisy is this, so I
really recommend you can always just chop ap calipinos on
the side. You can have some sabasco on the side
if people want to make it a little bit spicier.
But that's that is just a really popular dip that
goes super quick.

Speaker 8 (48:14):
Yeah, and you mentioned Rochiste chicken for the price they
charge at Costco and Sam's cause it's so worth it
to get that. And rather than cookie yourself, you can
make tacos. You can make anything out of those out
of the chicken and they're really really good. So uh,
that's an excellent idea. So well, Shannesee, thank you so much.
And again, what's the best way to get a hold
of you, because you have a lot of fun ideas

(48:35):
and you're a good, good person to know.

Speaker 12 (48:38):
Oh well, thank you. Yeah, just head over to Instagram
Fantasy Ireland. I think there's only one out there, so
if you just google my name, you're gonna find me.

Speaker 7 (48:47):
And Shannessy is how do you speel that?

Speaker 12 (48:49):
It's s H A N I s Y And then
Ireland just like the country. This is my real name. Guys,
I did not make this out let.

Speaker 7 (48:58):
Me gues you're Irish you're Irish, I think right, I.

Speaker 12 (49:03):
Married in Ireland. I can't claim that name. That's actually
why I married him for his name.

Speaker 7 (49:08):
That's funny, that's funny. Thank you so much.

Speaker 8 (49:11):
Glad to have you on and hopefully looking forward to
talk to you about other great products that you represent
and talk about.

Speaker 5 (49:16):
Sounds good, great, take care bye bye.

Speaker 7 (49:19):
Wow.

Speaker 8 (49:19):
What a fun show, you know, just meeting someone like
that very bubbly. I like to meet him in person
one day.

Speaker 5 (49:24):
But it's so many great ideas, right, I think you
have to be really innovative, especially with children because their
taste ballads kind of change from day to day. So
kudos to her for having, you know, five kids, and
probably keep her on toes.

Speaker 8 (49:43):
Try to be happy, to be happy, and so speaking
of being happy, March coming up March. End of March,
I've been invited to you again my eleventh year International
Pizzex BO I'm really looking forward to it is he
will be joining me and this is there second one,
I believe, the third one unbelievable. I mean, you learn
so much about pizzas and the whole industry. You meet

(50:05):
some of the most gracious, nicest people. I wish everybody
was like that. This whole world would be fantastic if
you had people like that. And and again next week
and the week after, we're gonna be talking to chef
James Trees. My pleasure to have him on just a
really down to earth man who has been through a lot,
but it really has shine.

Speaker 7 (50:25):
And you just never know it.

Speaker 8 (50:27):
Just one of those guys you meet that you want
to be friends with and you just admire. And I
admire him, I respect him, I look up to him.
I've only know I've only met him once, but I've
I've tasted him per se many times in his life.
Sound well tough, I don't care what people think. It
was a great restaurant. Great restaurants, and I just love
his philosophy. And out of all the chefs I've ever met,

(50:49):
he's one that really stands out and.

Speaker 5 (50:51):
Very inspirational, you know, like he's one of those people
you be in his space and you can actually get
excited and inspired just from his excitement, his passion.

Speaker 8 (51:03):
We were just talking to him before dinner one night,
two hours and afterwards you just look at each other
like wow, I mean, that's all we could say is
he just felt like, oh my goodness, this guy can.

Speaker 5 (51:13):
It didn't feel like we talked for two hours either.
I mean just he has just so knowledgeable, especially with
the taste palette and the taste profiles and the flavors
and what goes with everything and how to make a
certain type of food more flavorful, how to bring out
the flavors. I mean, the knowledge he has, I mean,
you know, not just food wise, just with people, how

(51:35):
to handle you know, business, some different things. Yeah, and
he's very inspirational to me because you 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.

Speaker 8 (51:56):
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 kind of guy you want to know as
a friend, as a person just being around him and
just it's kind of people that I hope I am
to some people just make him laugh and feel good
about themselves, and I just have a lot of respect

(52:17):
for him. But again, Chef James Trees and during the
week I'll be marketing a little bit on our website.
Let's sign out show on Facebook or all on dot
borg and Isabelle's got hers on there, so you'll be
finding a lot information on it. And i'd say we
have two more minutes or he's given us two fingers
this time. Usually get one, which means oh, I better

(52:38):
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.
When we first met him, he was like, oh, it
doesn't smile now, not now. Now he gives it right back.
So and for someone who's the vegetarian, that's the big thing.
Most vegetarians I know are very boring people. Sorry he's laughing,

(53:02):
just kidding, just kidding. So folks, I really appreciate day
listening to us. We're on every Saturday from four to
five and we're on AM ten fifty and one or
six point five FM, the stations I leave no listener
behind and again we'll see you next Saturday with Chef Trees.
And you're gonna want to listen and tell her your
friends about it. If you know anyone that owns a business,

(53:23):
that owns a restaurant, or just any business. Really, this
is just a really good guy. And everybody the way
he is the way you want to beat. That's all
I can say. So until next week food pretty Gallenborg
in here.

Speaker 5 (53:33):
And is he bussy?

Speaker 7 (53:34):
I'm beating everybody bigger.

Speaker 15 (53:40):
Thank you Inland Empire for listening to KCAA Radio.

Speaker 13 (53:46):
This segment sponsored by our radio listening post in Ukaipa,
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in the heart of u Kaipa. You'll find locally sourced
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(54:06):
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That's nine oh nine seven nine zero six one zero six.

(54:27):
Shop local with Ukaipa Farm Fresh produce. Tell them you
heard it on this radio station and saw it on
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Fresh Produce. This program sponsored in part by Absolute Custom Painting.
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Speaker 5 (55:39):
Hey, Southern California.

Speaker 14 (55:40):
You know what's going on. It's my new hit show,
The Scene with Doreen and I'm your host, Dorian Taylor.

Speaker 5 (55:46):
Join me every.

Speaker 14 (55:47):
Week as I chat with my celebrity friends from TV, movies, music, theater, sports,
and everything in between. We explore the lives and careers
of some of the entertainment industry's biggest names, with some
fun surprises too. Tune into the scene with Dorain Tuesdays
at seven am on KCAA Radio ten fifty am.

Speaker 4 (56:07):
Rescue Residence 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 servicemen and women.
Bring elite skills, agility, admission, dedication to your organization, hire
smart and higher vets. That's from Rescue Residents in twenty
nine Palms where they are on the air supporting our veterans,

(56:30):
those currently serving, and all military families. For more information,
visit Rescue Residence dot org.

Speaker 13 (56:37):
Hi.

Speaker 9 (56:38):
I'm Alan Bartleman. Join me on KCAA Radio ten fifty
am and one oh six FM for my brand new
radio show, The Reformer, a show about America. I have
a mule on my left shoulder and an elephant on
my right, and I'm in the middle. I'll get down
to the provocative issues. I'll open the phone lines. Listen
in or call in. That's every Thursday at seven pm

(57:00):
here on NBC, CACAA Radio ten fifty AM and one
oh six FM on the or streaming broadcasts everywhere.

Speaker 10 (57:10):
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,

(57:35):
and much much more. If you're not currently a 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

(57:55):
eight three seven seven Extension two twenty four.

Speaker 7 (58:03):
NBC News Radio. I'm Rob Bartier.

Speaker 3 (58:06):
The record breaking heat wave that hit the eastern half
of the United States is setting the stage for severe
storms in the upper Midwest and parts of the Northeast
and mid Atlantic. Forecasters say the storms will feed off
the lingering hot and humid air in the central and
eastern parts of the country. The Storm Prediction Center said
today all severe hazards are possible across southern Minnesota and

(58:27):
eastern South Dakota as scattered severe thunderstorms settle above the
region in the afternoon and evening. Storms are expected to
develop in parts of Pennsylvania and New York. The Centaer
says wind gusts of fifty to sixty miles per hour
are possible. The Senate is preparing for a key vote
on President Trump's Big Beautiful Bill. Majority Leader John Thune

(58:47):
is set to hold a procedural vote that will start
to bait today. It's unclear if Senate Republicans have enough
votes to pass the bill ahead of their self imposed
July fourth deadline. Meanwhile, Senate Majority Leader Chuck Schumer is
expected to delay proceeding by forcing the reading of the
entire nearly one thousand page bill on the floor following
the votes. The president of the University of Virginia is

(59:07):
stepping down after pressure from the Trump administration over the
school's DEI efforts. Lisa Carton has details.

Speaker 15 (59:14):
The New York Times says Virginia President James E. Ryan
has told the university's board that he will resign after
demands by the Trump administration to step aside to help
resolve an inquiry by the Justice Department. I'm Lisa Carton.

Speaker 3 (59:28):
One of Major League Baseball's greatest outfielders, Dave Parker, is
dead at age seventy four, the Pittsburgh Pirates announced on
social media today. Parker died following a long battle with
Parkinson's disease. The seven time All Star played nineteen seasons
in the majors with six teams, including eleven years in Pittsburgh,
where his career began. Parker won World Series titles with
the Pirates in nineteen seventy nine and the Oakland A's

(59:50):
in nineteen eighty nine. Parker was set to be inducted
into the National Baseball Hall of Fame next month. Rob
Bartyer NBC News Radio.

Speaker 2 (01:00:01):
NBC News on KCAA Lomel sponsored by Teamsters Local nineteen
thirty two protecting the Future of working Families. Teamsters