KCAA: Let's Dine Out with Allan Borgen (Sat, 26 Jul, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 26 Jul, 2025

Episode Transcript

Speaker 1 (00:00):
Answered by Teamsters Local nineteen thirty two Protecting the Future
of working Families Cheamsters nineteen thirty two dot org.

Speaker 2 (00:11):
You're listening to an encore presentation of this program KCAA
The Inland Talk, Express.

Speaker 1 (00:18):
Food, Glorious Food.

Speaker 3 (00:22):
We're anxious to try.

Speaker 4 (00:26):
Frank with Saday, our favorite diet.

Speaker 3 (00:31):
Just take your own. Men at Steak Ride both interstad.

Speaker 5 (00:37):
Wonderful hosts so Flamby.

Speaker 6 (00:52):
Made from Wise Weighty two.

Speaker 4 (01:08):
Welcome to a delicious nation of the Let's stand Out Show.
Food critic Gallen Borgan here and we just ate up great,
great lunch right here in Redland. It's called Noodle twenty one.
It's a Vietnamese restaurant and is he liked because 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

(01:30):
it's it's really authentic and just really good.

Speaker 3 (01:33):
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 4 (01:44):
Right, have a nice menu, nice selection, fairly large portions
and just excellent quality. Yeah, nice people, very nice service.
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,
are favorite eating spot and went there for work and
also to eat, which is kind of together, and so

(02:06):
we're gonna be talking about some of the restaurants we
went to, and we really like off the strip restaurants.
Is there's one restaurant we went to that was 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. But I would definitely go there. If

(02:29):
you've ever been to the Strip, you got to go.
But if you've been there, then stay away from there
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, a
guess for next week, which we'll go to towards the
end of the show. But let's get right into it.
Let's talk about one of the first tress we went to.
On the way back to California. We decided to stop

(02:50):
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 Las Vegas,
right near our Legions Stadium, and we were told they're

(03:11):
happy hours, what you got to go for, but looking
over the menu, everything looked fantastic.

Speaker 3 (03:15):
Yeah, we didn't go to the one by the Legion Stadium.

Speaker 4 (03:19):
Oh where do we go? Paradise?

Speaker 1 (03:21):
Wait?

Speaker 3 (03:21):
No, 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
priory 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 other parking or
the the crowd, so we went off the strip intentionally

(03:42):
and went to the Enterprise location.

Speaker 4 (03:45):
Okay, go ahead, you're the expert. That's why I need you.
Oh it's hard to be a man. But anyway, it's
called whiskey WSK Why what's interesting? You're part of the
Terrible Hearst corporation. He's called Terrible Hearst now just called Terribles.
They own all the Chevron gas stations. It's called Terribles
Chevron gas stations, and they're into everything. But they used

(04:07):
to have a big hotel there, but it was down
for a while. Now it's going to be demolished and
turned into something else. But they're 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 3 (04:27):
Yeah, and the prices is 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 paying half price

(04:50):
for an item that same portion, right, and they're so good.
We got full over three appetizer right.

Speaker 4 (04:58):
Let's get into it right here. Yeah. 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 it is amazing. The first time we
had was a smoked artichoke dip, again seven dollars, and
it came with garlic, no 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. But

(05:20):
it was a really good It wasn't your your typical
artichoke spread. It had you know, the cream, cheese, sour cream,
and had a whole bunch of.

Speaker 3 (05:27):
But it was a little thicker too.

Speaker 4 (05:29):
Yeah, definitely. And it has a smoky flavor too, and
big chunks of artichokes in it.

Speaker 3 (05:34):
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 4 (05:52):
Mm hm, No, it's really really excellent. Then we had
the poppers and it's called the Whiskey poppers. Again seven dollars.
It came with one, two, three, four or five I believe,
and very big ones. And again it came from Cisco.
No big deal. But it had excellent quality breading to it.
It was really crispy. It was almost like bread crumbs.

(06:12):
It was just delicious.

Speaker 3 (06:13):
It was a bread crumb.

Speaker 4 (06:14):
Yeah, it was fantastic. 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 other
food distributors have and this is one of them for sure. Yeah.

Speaker 3 (06:31):
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 one.
Thank god. I really enjoyed it not being tortured by
the spice.

Speaker 4 (06:52):
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,
a chicken lettuce wrap. Seven dollars at one. You like
this one a lot?

Speaker 3 (07:10):
Okay, So normally you know how chicken lettuce wrap is
mince chicken, right, well, drike 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 spicy Mayo sauce. And then
they give you a honey mustard a sweet chili a

(07:35):
like a ponz ponzu soy sauce. And because I'm alerge 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 nice and hearty. Is big. I think it's a

(07:58):
decent sized portion there giveing me 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 4 (08:08):
Again, there was three of them. I think I would
like to see fourth one. But they were large. I mean,
I have no complaints.

Speaker 3 (08:13):
They were big a portion.

Speaker 4 (08:14):
I think, yeah, excellent, excellent. Then what else is there?
I think that was it, right, I think that's it.
I'm looking through my notes here, Yeah, that was it.
So again, it's called Whiskey Bar and Grill w s
k Y. It's an enterprise. It's in and two are
in Vegas. But it's a great place.

Speaker 3 (08:33):
There's three locations.

Speaker 4 (08:34):
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 there where you can sit down
and gamble too. Barah at the bar. But it's really

(08:54):
really nice, nice some surprise.

Speaker 3 (08:57):
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. Easy parking drove right up to it.

(09:17):
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 and talked to us,
he was super nice. His name is Eric, and you know,
really enjoyed our experience there.

Speaker 4 (09:40):
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. Guess what he
got back to us? Hey, you can get him here,
So we were happy about that. Now the other thing too,
it's a little bit off the sub Jacob food. But

(10:02):
you know, smells are very important to us, not only
on food obviously, but in your house. Nothing going somewhere
in the house or anywhere. And He's just like, look,
you know, it just kind of stale smells, especially if
you have animals and stuff. Sometimes it could be a
little other trash can, yeah, or the trash can. Is
he she loves trash?

Speaker 3 (10:21):
Oh god, no, absolutely no.

Speaker 4 (10:24):
Anyway, there's a place called aromatail retail. It's a story, now,
is he. Once you talk a little bit about it,
how you found out about it, and then we can
get into the more details.

Speaker 7 (10:35):
Yeah.

Speaker 3 (10:35):
Actually years ago I would say, oh my, I'm dating myself.
But when Vadar first opened, I used to stay at
Vadar a lot because I like that it's non gambling,
no smoking, easy and once again, it's efficiency. I love
being able to pull up, get my get in the hotel,
get to my room, you know. And actually I love

(10:57):
the decors. 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 when in asked,
and they do have some reeds of the gift shop,
so I went and bought some and then you know,
those reads really don't last that long. They weren't in

(11:18):
a jar. It was just fake pre fragrance reads, and
so if 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 Daras

(11:38):
that scent right, So I'm like, 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 scent for probably
probably ten fifteen years now, really love it. And then

(12:01):
so I kind of introduced that to Alan. He got
excited about it and 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,
their their retail store that's open only Monday through Friday,

(12:22):
so it mean it's not like somewhere that. Yeah, so
I won't get to like get anywhere, and never been
able to visit them, so I always visit them online
and so Alan was able to visit them one day
when I was at ORC and was able to talk
to the owner, you know, and you know, really smell
a lot of their sets.

Speaker 4 (12:42):
They have like what.

Speaker 3 (12:44):
No.

Speaker 4 (12:45):
No.

Speaker 3 (12:46):
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,

(13:06):
it's so scientific. 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 end up changing that scent, so I was like,

(13:27):
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 air 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 Retail

(13:50):
once again. And they do make sense like like you know,
fruity ones or herbal ones or like witzy one, you know,
different ones. But on top of that, they actually do
have hotel sense that they make a different lines. Yeah.

Speaker 4 (14:05):
They also have machines. You can get the professional one,
which is you have a huge house, it fits into
you can put it into your air duck and it
goes through all the house. Or what we got. We
got two smaller ones, so one half of the room
one half of the house is one the other half
of the other.

Speaker 3 (14:20):
No installation required, no insulation required.

Speaker 4 (14:22):
And then they also have a small one you can
either use for your car or for one travel room
or travel and it's just I'm really really happy with it.

Speaker 3 (14:31):
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 by somebody, they
smell like they've been drowned in some cologne. Well, because
they get sent blind because they got used to that smell,

(14:53):
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. We bought a
different scents so we can switch it out, so we'll
get set blind and uh, we're really enjoying it.

Speaker 4 (15:16):
We're gonna have the owner on because he was 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.

Speaker 3 (15:26):
On and talk about good notes, right.

Speaker 4 (15:28):
Fucking you know, Pine with lavender, with.

Speaker 3 (15:31):
This with Cris Bermid.

Speaker 4 (15:33):
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, so I thought it'd be
interesting to have him on, so w later on. But okay,
back to food. First of all, you're listening to Let's
sign out show right here on AM ten fifty and
one oh six point five, the stations that leave no
listener behind, and so let's sign outual food critic Allenborgan, and.

Speaker 3 (15:54):
It's see Bussy.

Speaker 4 (15:55):
Okay. Another restaurant we went to. We both love Chinese
food a lot, so whenever we 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

(16:15):
hundred Spring Mountain Road. It's in in Chinatown area and
it's in a corner. It's a pretty big spot there.
They have dim sum, which is really nice, nice big
disclave dim sum.

Speaker 3 (16:26):
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.

Speaker 4 (16:41):
Right, but we didn't have dim well, we actually had
one dim sum. We ordered two other dishes, very authentic dishes, huge,
huge menu. Ninety nine point ninety 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. You never had chicken feet a lot of people.

(17:03):
It's really really good. Number one. 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

(17:24):
the nails off, but really excellent. 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

(17:47):
you know, you're you're an Asian person. You can talk
about it. You grew up with it. How'd you describe it?
And uh, let's talk about this dish.

Speaker 3 (17:54):
Well, there's different quality of it, the higher quality, more
expensive ones which they don't serve and 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

(18:15):
we 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

(18:35):
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. Usually
cook it with a lot of mushrooms in this kind
of brown sauce and you know, a light brown sauce,

(18:56):
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 different and a serve it hot.
That's it.

Speaker 4 (19:17):
Then we got General Child Chicken. 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 what I wanted.

Speaker 3 (19:29):
She was very impatient.

Speaker 4 (19:31):
Yeah, so we decided, okay, General Child Chicken. I mean
it's something. It's good, but I didn't go to the
restaurant for that because you can get anywhere. But I
was thought it was nice. There's a huge 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 3 (19:50):
Yeah, because usually general sauce chicken has a little more
kick and it's more tangy to the sauce.

Speaker 4 (19:59):
Just more sweet.

Speaker 3 (20:00):
No, it's more Usually it's 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 put too much

(20:21):
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 corn starch. You taste kind of powdery,
and this one did. So I wasn't sure where it's
coming from, but I wasn't impressed. I really I thought
the restaurant's okay, but I wouldn't say it's a wow

(20:42):
to me.

Speaker 4 (20:43):
Sorry, no, no, be honest. Okay. So anyway, that was that.
But again, if you want something that's pretty authentic, I
think and large a large menu, and 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 Rio Hotel.

Speaker 3 (21:06):
And comedy cellar and I'm sorry.

Speaker 4 (21:09):
Comedy sellar, and we wanted to eat somewhere nearby there.
So inside the hotel there they had something called.

Speaker 8 (21:16):
Was a J.

Speaker 3 (21:18):
It's called k J dim sum and seafood Chinese restaurant.

Speaker 4 (21:22):
So we decided okaye.

Speaker 3 (21:24):
Location one at Harris and one at at the Rio.

Speaker 4 (21:29):
So again we went to one in Rio. Again we
walk in beautiful dining room. It's reminiscent of one in
Monterey Park. It's fairly large actually, and very authentic 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 sea cucumber,

(21:51):
and they had a couple other dishes that Disney really
really likes. So once you talk about.

Speaker 3 (21:56):
Those, 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 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 lacking and they're kind of grumpy.

Speaker 4 (22:16):
So so and her, you know, got along really good.

Speaker 3 (22:21):
Yeah, this lady, it was really nice, very attentive. I
kept checking back on us, brought us whatever we needed.
And so she recommended the crab meat with fish 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 they shredded up and they

(22:42):
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 what they did was
they they I don't know how they prepare it. I

(23:05):
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. So it's a very
mild tasting, non fishy soup. It's kind of more like
a same classification. I would classify it as an egg

(23:29):
drop soup with crab meat and other things floating in it,
you know.

Speaker 4 (23:33):
But it was very nice. I really really liked it.
It's a fairly large bowl and I think I had
like three four bowls of that.

Speaker 3 (23:38):
Yeah, you did. And then you know, they always give
you a red vinegar you put in it, it gets
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 4 (23:57):
I need a little ch chili oil in it, so
little drop of soy. The a little salty for me.
But it was excellent, very very unique dish.

Speaker 3 (24:06):
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 pretty unique body part the flounder. Basically,

(24:29):
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 4 (24:48):
Alan, I love that. I have really really nice. The
vegetables are perfect. I love pea pods and Chinese pea
pods are one of my favorites. Snow peas, snow peas
and just everything. A fish was nice and moist. It
was nice, and I like to 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.

(25:09):
It's so crispy you can eat it. It's like smelt
if you ever had smelt, you know the gills here.
It's perfect. It's just real crispy, didn't get cut in
your throat or anything. And the batter was really good,
so it was a very treat. I never had anything
like that.

Speaker 3 (25:23):
I think personally, if I ideally I would probably personally
I would have ordered like a sweet 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

(25:43):
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
sautate is definitely not like full of batter and nothing,
very light, and I like that. And then they also
have like like thin pieces of celery and carrots and
snowpea stir fry with it, so have a good crunch.

Speaker 4 (26:06):
It's kind of like a textra. 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 3 (26:16):
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,
Singapore rice noodle is basically stir fried thin thin rice
noodle round ones, not the Vietnamese ones, and they put

(26:38):
it with usually shredded with meat and they put curry
powder in it. And so there's meat, there's shrimp. So
this one actually had uh, sprouts, sprouts and yeah.

Speaker 4 (26:49):
Small little of shrimp and big shrimp too.

Speaker 3 (26:52):
And shrimp and the trash. He the pork, yeah, the
Chinese spice pork. Yeah, sice barbecue pork in it.

Speaker 4 (27:02):
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's 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. I would
go back to all of them.

Speaker 3 (27:21):
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 several the things I wanted,
I think they got the last of it, so oh well,
you know, but the things reordered. It was right on,
it was fresh, it was hot.

Speaker 4 (27:37):
Kind of like going to Monterey Park and eating there,
I mean, very authentic and.

Speaker 3 (27:41):
Yeah, but it's right, it's right in on the side
of Rio. It's inside Rio Hotels.

Speaker 4 (27:46):
And again, what's nice about real hotel is I like
the real It's quiet.

Speaker 3 (27:51):
It's I'm sure they don't like that, but it's a.

Speaker 4 (27:54):
Little empty, but I enjoy it there. It's nice. It's
you don't feel rushed, you don't feel it's very safe.
They're 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 3 (28:10):
And really, yeah, he was so friendly. And then they're
actually a new owner bought the Rio. They were we
vamping everything, they were doing all the rooms. And also
they're 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

(28:31):
have a little of everything. That fried chicken, they have,
they have ramage. Yeah, definitely not chain plays. They have
a you know.

Speaker 4 (28:40):
Like cheese, steak, sushi.

Speaker 3 (28:43):
They have a little bit of burritos, hamburger plays. So
it's a little bit a 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 4 (29:00):
Okay, And then the last rest that we're gonna talk
about is our favorite.

Speaker 7 (29:03):
Uh.

Speaker 4 (29:04):
We were told by a food and beverage director, Arnold
Panell from Palaestation we gotta go there. We got together.
What I say, Arnold Aaron, same thing. I get excited sometimes. Anyway,
we went to it's called Esther's Kitchen. It's in the
Art district. And with the art district, you know a
lot of art districts are kind of run down areas

(29:26):
that are revamped and kind of 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. What what say something?

Speaker 9 (29:43):
What? No?

Speaker 4 (29:43):
No?

Speaker 3 (29:44):
I thought we're gonna thank out sponsors.

Speaker 4 (29:46):
Oh you want to do that first? Yeah, okay, let's
where sponsors. Then we'll talk about us this kitchen.

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(31:22):
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(31:44):
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Speaker 6 (31:51):
Make sure to check out their new location at four
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Speaker 8 (32:01):
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(32:22):
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Speaker 4 (32:33):
Hi I'm food critic Allen Borgan, and you can dine in,
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I highly recommend Cowboy Burgers and Barbecue at their new
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Just look them up on the Internet. That's Cowboy Burgers
and Barbecue, Happy eating.

Speaker 8 (32:52):
And perfect for the holidays. Cowboy Burgers and Barbecue is
also available for catering. That's Cowboy Burgers and Barbecue. Fontana
and now in Riverside on Arlington.

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Speaker 4 (34:04):
Welcome back to let Tayacho. Food critic Allenborgan here and
Isabelle Bussy, and we're talking about restaurants that we went
to here in the Ealan Empire, but also Las Vegas.
It's one of our favorite dining 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 you if you've
never been to Vegas. In terms of getaway from the strip,

(34:25):
there's so many incredible, great restaurants on the 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. So

(34:49):
ESTHER'SLV dot com. This is a small restaurant. 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

(35:10):
sat down with them for two hours and what 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 and his philosophy on
working with people and food and everything. It's just fascinating.
There's got to be a movie made on him. Someone's
out there. I think it's just a really, really incredible story.
But again, it's called Esther's Kitchen. And if you talk

(35:32):
to anybody who knows food, that's one of the restaurants
they say to go do. And Chef Trees has gotten
a lot of awards. You've just given the restaurant Chef
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.

(35:55):
Trees his whole philosophy is every little bite's got to
have a flavor, 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,

(36:17):
perfect on the inside. You cut it and you get
the choices of one that comes with some kind of
a butter, a what do you call it? A Irish butter?
With a little olive oil in it. But you can
also get other little side dishes. One was called it's
barata with chives, basil and sea salt you can get.
We got the anchovy butter with capers and parsley, and

(36:41):
then this one called the feggattini, 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 3 (36:59):
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
three because we've been there. We tried all of them before,
so we just went and tried the one. Go back

(37:20):
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 the sour dough bread is
right on is so amazing, right.

Speaker 4 (37:32):
And other appetites. They have a new one. It's called
a Caulifower all of 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
carb diets all the time, this is a great one

(37:53):
and just really delicious. Then we got something called the
Paca Mama Pachamama Farms Porch. 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

(38:17):
and greens and it comes with slice pieces of pork
of the pork and just delicious the sauce had on it,
It just melts in your mouth. And is he loved
it too. 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.

(38:39):
Then we had the tortillina verdet This is thirty four dollars.
This is beautiful redneck clams inside almost like a tortolini,
a little tortina, you small one, and it had let's
see you, charred tomato, androcol broccoli Robbie. I'm not sure
what that is broccolini. I can't read it here. And

(39:01):
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 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.

(39:24):
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 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 is
really really amazes us. And just a really really nice man.
So again the name of the restaurant, it's called Esther's Kitchen.

(39:46):
It's located in the Art District in Las Vegas.

Speaker 3 (39:50):
And James Cheese does own several other restaurants and bars.
The other one called El Solito Posto which is in
Tivli Village and also ADUs Kitchen Atus Adas Wine Bar. Sorry,
and that one's actually in Tivoli's Village also, and there's

(40:10):
playing 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 4 (40:17):
And a lot of new things coming up, so we'll
have them. 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. The 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 uh, it's a party time basically and
just having a lot of fun. And with us, it's

(40:38):
Shannasy Ireland. She's a food and lifestyle influencer. She's been
on a show many times, delightful and shannessy. How you doing?
First of all, Oh, I'm doing great.

Speaker 10 (40:48):
How are you guys doing?

Speaker 11 (40:49):
Oh?

Speaker 4 (40:49):
Real good. Just got back from Vegas and lots of
eating and so we're happy and uh but yeah, Vegas
is definitely uh getting ready for the Super Bowl. They're already,
you know, putting new new buildings up and everything for
so it's kind of fun everything. 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 3 (41:10):
Sure.

Speaker 10 (41:10):
Yeah, So I'm just a food and lifestyle influencer. I
live in Columbus, Ohio, not nearly as cool as Vegas,
but 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

(41:33):
Bowl 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 tailgating somewhere fun,
or if you're going to just be hosting inside your home.

Speaker 4 (41:55):
Right 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 some 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 10 (42:11):
I'm so glad you asked. So it's actually, believe it
or not, the second largest food day of the entire year.
Let me ask you, guys, if you can guess what
the top spot goes to, what do you think the
number one is?

Speaker 4 (42:24):
I would think Thanksgiving?

Speaker 7 (42:26):
Maybe, yeah, you got it, which also, you know, kind
of goes hand in hand with football as well. There's
a lot of football on Thanksgiving, so it's Thanksgiving and
then believe it or not, it's just Super 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.

Speaker 10 (42:45):
Or they're just watching the commercials, so they're just hanging
out with their friends, 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 over prepare, prepare
more food then you can even imagine. Because here's the deal.
And when I've posted parties before you know, the first quarter,

(43:06):
everyone's kinda they're scared to touch the shark foodery boards
or whatever. But by the time halftime happens and the
game continues on, everybody is in the kitchen. They're doing
distracted eating. They're taking 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 really dips.

(43:29):
I think I think a good variety of different kind
of dips, whether it's finishing artichoke 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

(43:50):
as perhaps for Kia chips pretzels. I know you had
mentioned you know, for the folks that are watching their
carbon takes, if they're going to try to do the
Keto friendly diet Southern recipes, small Bat Park Grinds is
a great option there. And yeah, yeah, so I just
love having a variety of dips, you know, any kind

(44:12):
of board, whether it's a dessert board or a hamburger
board or hot dog boards, those are always really popular.
So really having a nice variety for everybody and keeping
in mind so so I'll 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 4 (44:33):
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 and stuff. But

(44:54):
just roans. Like I said, small batch is 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 a 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 carb diet, that's perfect.

Speaker 9 (45:16):
Yeah.

Speaker 10 (45:16):
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 options out there. They have
a space still. They have a chili cheese flavor chi. Yeah,
and you can also use the Southern recipes call that
pork grinds even to bread your chicken as opposed to
having bread crumbs. You could even use it to top

(45:39):
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 for serving, and they're just kind of
a healthier alternative and absolutely delicious and flavorful as well.

Speaker 4 (45:56):
When I talked about cardiologists, I asked them about those
he goes yeah, as long as you don't have a
million of them when 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 Shannessey Ireland.
She's a food and lifestyle influencer and if people want
to know more about you, what, what's your website or
how do you get the best way to get a
hold of up?

Speaker 10 (46:13):
Yeah, so my website is just called seeds 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 4 (46:29):
In terms of Southern Southern recipe small batch, you can
get them at Rouse and State of Brothers. That's where
I get mine, or go to their website Pork Rinds
dot com. You can get those and other kinds very
much there. Also in terms of our funny Rayburns, they
have Smart and Final food for Les Albertson's pavilions and
they're pretty much all over too. I've even seen him

(46:49):
out I think believe it was Costco, one of those
costcar SAMs I saw them at. But do you have
any go to favorites besides those? I mean, what, what
what do you do? What's your number one thing that
you would just go nuts over?

Speaker 10 (47:01):
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 aboutflow wing sauce, mozzarella cheese, cheddar cheese. I like
to use the rants dressing, the little seasoning of that
as well. I just go with the rotistory chicken just

(47:23):
to make it easier. And then also, you know, folks
sometimes get scared like how spisy is this? So I
really recommend you can always just chop a polapinos 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 4 (47:42):
Yeah, and you mentioned rotisserie 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 Shannity, 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

(48:04):
and you're a good, good person to know.

Speaker 7 (48:06):
Oh well, thank you.

Speaker 10 (48:07):
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 4 (48:15):
And Channessy is how do you spiel that?

Speaker 10 (48:17):
It's s h A N I S E Y and
then Ireland just like the country. This is my real name. Guys,
I did not make this up.

Speaker 4 (48:26):
Let me gues you're Irish. You're Irish, I think right.

Speaker 10 (48:30):
I married in Ireland. I can't claim that name. That's
actually why I married him for his name.

Speaker 4 (48:36):
That's funny. That's funny. Thank you so much. Glad to
have you on and hopefully looking forward to talk to
you about other great products that you represent and talk about.

Speaker 10 (48:44):
Sounds good.

Speaker 4 (48:45):
Thanks great, Take care by bye. Wow, what a fun show,
you know, just meeting someone like that very bubbly. I
like to meet in person one day, but it's.

Speaker 3 (48:53):
So meny 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 toe.

Speaker 4 (49:12):
Try to be happy, to be happy and anything. So
speaking of being happy in March, coming up March end
of March, I've been invited to again in my eleventh
year International Pizzax. Well I'm really looking forward to it
is he will be joining me and she is there,
second one, I believe, the third one, and unbelievable. I mean,
you learn so much about pizzas and the whole industry.

(49:33):
You meet 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 them on
just a really down to earth man who has been
through a lot, but it really has shine and you

(49:54):
just never know it. Just one of those guys you
meet that you want to be friends with and you
just admire and I him, I respect him. I look
up to him, and I've I've only met him once,
but I've I've tasted him per se many times in
his life.

Speaker 3 (50:09):
Way that didn't sound well.

Speaker 4 (50:10):
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, he's
one that really stands out and very inspirational.

Speaker 3 (50:21):
You know, like he's one of those people you be
in his space and you can actually get excited and
expired just from his excitement, his passion.

Speaker 4 (50:31):
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 3 (50:42):
It didn't feel like we've talked for two hours either.
I mean, the 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 to.

Speaker 4 (51:04):
Handle you know, philosophy on man business.

Speaker 3 (51:06):
Is 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 4 (51:24):
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 for him.

(51:45):
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, round on dot borgan Is. Bielle'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,

(52:06):
which means, oh, I better hurry up, but he gave
me two, And yeah, I'm speaking of a good guy. Joe,
our engineer, is a great guy, very accommodating, and we
finally got him to laugh. We first met him, he
was like, oh, it doesn't smile right now, not now.
Now he gives it right back. So, and for someone
who's a vegetarian, that's the big thing. Most vegetarians I

(52:26):
know are very boring people. Sorry he's laughing, 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

(52:47):
want to listen and tell every your friends about it.
If you know anyone that owns a business, that owns
a restaurant, or just any business. Really, this is just
a really good guy and everybody, the way he is
is the way you want to be. That's all I
could say. So next week food, pretty Gallenborg in here.

Speaker 3 (53:01):
And is he bussy and beauty?

Speaker 4 (53:03):
Everybody figure.

Speaker 1 (53:09):
Broadcasting more local radio programs than any other station in California.

Speaker 2 (53:13):
We are casey AA.

Speaker 8 (53:16):
This segment sponsored by our friends at the All News.
Sammy's Restaurant. Sammy's is now open in Kalamesa at Exit
eighty eight off the ten Freeway, next to the Jack
in the Box in the former Bob's Big Boy Restaurant.
Not to name drop, but Sammy's in the former Bob's
is a lot like Norms. It has an extensive menu
with multiple restaurants in royalto in places like Upland and Ranchukumonga.

(53:36):
Sammy's is a great place to dine. Their menu is
very similar with their American trio of delicious steak, shrimp
and chicken and an expansive menu. You won't go hungry
and you won't go broke at Sammy's. You can come
meet Sammy and his family. Sammy was a chief cook
for Norms for years and it shows in his menu.
Sammy's is a great place to meet the family, friends,
or have a community meeting. You can ask about their

(53:57):
private meeting room available for parties of fifteen more on
a first come, first serve basis. Sammy's is now open
from six am to nine pm every day at five
point forty Sandal would drive off of XIT eighty eight
at the ten Freeway in Kalamesa. Looked for the Big
Boy statue, It's still there. We thank Sammy for returning
to this station as a loyal sponsor. You can find
more info about Sammy's at Sammy'scafe dot Net. At Sammy'scafe

(54:20):
dot Net where you can also find discount coupons to
save money. And by the way, Sammy's has free Wi
Fi too. Sammy's and Kalamesa raylto but one of their
other locations are ready to serve you. Sammy's is now
open in Kalamesa. This program sponsored in part by Absolute
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Absolute Custom paint specializes in affordable residential paint makeovers for
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Speaker 12 (55:35):
The Redlands Theater Festival presents their fifty third season located
in the Beautiful Prospect Park with five productions in rotating repertory.
This year's lineup includes Young Frankenstein and Radio Gals, The
Spit by Your Grill You Can't Take It with You,
and The Thanksgiving Play. Step away from your devices and
get outdoors under the stars. For tickets, go to www

(55:57):
dot rtfseason dot com or nine seven ninety two zero five.

Speaker 13 (56:02):
Six y two.

Speaker 6 (56:04):
Roland Engineering asks that we take this time to remember
our troops overseas. Letters, cards and care packages help let
them know that we're here and we care. Let's reflect
on the meaning of their sacrifices and show our support
through prayers and packages. This message courtesy of Roland Engineering
in Apple Valley. They're your full time, quality, proven, licensed
and Insuran answer to all your excavating and pipeline contracting needs.

(56:26):
For estimates called seven six zero two four seven eight
five three three that's seven six zero two four seven
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Speaker 9 (56:36):
TV journalist Jane Veles Mitchell here excited to tell you
about my show Unchained TV. Animals, People Planet. Most of
us say we love animals. When we truly respect them,
we benefit with a happier outlook, better health, even nicer weather.
I'll explain when you join me Mondays at one pm
on KCAA ten fifty AM one oh six point five

(56:59):
fmations that leave no listener behind and check out unchainedtv
dot com.

Speaker 2 (57:06):
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,

(57:31):
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

(57:51):
eight three seven seven Extension two twenty four.

Speaker 14 (58:00):
VC News Radio. I'm Rob Martyre. Over one hundred million
Americans are trying to beat the heat this weekend. The
National Weather Service says the fields like temperature could exceed
one hundred and fifteen degrees across the southeast. Forecasters warn
it will be a long duration heat wave with little
to no overnight relief and high humidity levels. Health officials

(58:20):
urging people to drink plenty of water, avoid strenuous activities,
and stay inside or take advantage of cooling centers if
they don't have air conditioning at home. President Trump is
visiting Scotland ahead of meetings with European Union leaders. This
comes after the President old reporters there's a fifty to
fifty chance of a trade deal being made with the EU.
In a post on ex European Commission President Ursula Vonderleyan

(58:42):
said she would meet with the President in Scotland on
Sunday to discuss trade relations. The FAA is investigating after
a Southwest Airlines jet made an abrupt descent to avoid
a mid air collision. Lisa Taylor has more.

Speaker 13 (58:55):
The incident happened on Friday, Tom Costello has details.

Speaker 11 (58:58):
Southwest Airlines flight five fourteen ninety six from Burbank, Southern
Cow to Las Vegas. Southwest says its pilot's got two
t CASS alerts terrank collision avoidance systems serious warnings that
they could soon collide with another plane and must change
for flight path.

Speaker 13 (59:14):
Multiple reports say the seven thirty seven plunge nearly five
hundred feet in less than a minute. Two flight attendants
were being treated for injuries. Southwest Flight fourteen ninety six
went on to land safely in Las Vegas. I'mly s Taylor.

Speaker 14 (59:26):
Families First protests are taking place in Boston, Washington, DC,
and other cities today. Organizers expected thousands to turn out
as part of a national Day of Action to speak
out against Trump administration policies they say harm children, seniors,
and families. The Fantastic Four First Steps is challenging Superman
for the biggest superhero movie of the year. The Disney

(59:46):
and Marvel Studios film is expected to make over one
hundred and twenty five million dollars in the US before
the weekend is over. Rob Martyr NBC News Radio.

Speaker 1 (59:57):
NBC News on KCAA lovel sponsored by Teamsters Local nineteen
thirty two. Protecting the Future of Working Families Teamsters nineteen
thirty two. Dot org