KCAA: Let's Dine Out with Allan Borgen (Mon, 18 Aug, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 18 Aug, 2025

Episode Transcript

Speaker 1 (00:00):
CNBC News affiliate where the station that gets down to business.

Speaker 2 (00:08):
Food, glorious food. We're anxious to try.

Speaker 3 (00:16):
Frank our favorite diet just takes your own man.

Speaker 4 (00:23):
At Steak Bribe.

Speaker 5 (00:25):
Both are still.

Speaker 4 (00:28):
Wonderful, So Flundie made from we waited to.

Speaker 6 (00:59):
Welcome to another delicious edition of the Let's Sign Out
Show right here on AM ten fifty KCAA, one O
six point five FM and one on two point three FM.
The stations I'll even know listeners behind. And I'm food
critic Alan Borgan. And now we have a really, really
special show today. This is a gentleman who I've known
for about eight years, but it's been about eight years
actually that I've been trying to get him on a

(01:20):
radio show, and it's just one thing after another. He's
been a little busy, and when I talk about him,
you'll understand when I read his bio and everything. But
before that, first of all, how you doing?

Speaker 4 (01:28):
Is he? Oh? Good?

Speaker 6 (01:29):
Okay? Good?

Speaker 3 (01:30):
Well, I'm excited for the week full of dog issues,
you know.

Speaker 6 (01:33):
I know between you and me, I know, and also
work and everything else. But before we get started with
an interview with Tony, I want let you know we
had two new sponsors who I talked to him about
them last week. One is called A four CPT Accounting
for Computers and pro tax Solutions, which they're located in Redlands,
and this is a firm that's one of the leading
firms in the area. They've been around for about three

(01:54):
seven years. And what's nice about them, they're very professional,
very responsive, the qualities are standing. What's really nice is
they show what after you have the tax repairer do
their work, they show it to other tax repairers. So
it's kind of like a second and ey looking making
sure they're done right, making sure that there's anything they miss.
And they do all kinds of financial let's see personal
financial planning, estate planning, elder care, small business accounting. They

(02:19):
do individual accounting, payroll, part time CFO services, cashlow management,
bank finances, business valuations, all kinds of stuff and really
really good including quick book services which I need also
I know Easy wants that too, and quick book training.
And again this is a company that we both are
very familiar with and I highly recommend them well.

Speaker 3 (02:39):
They're located at one E Redlands Boulevard in Redlands and
their phone numbers nine oh nine nine one five one
zero four zero once again is nine zero nine nine
one five one zero four zero and their website is
www A four the number four see Peas and Paul

(03:03):
Teas and toom dot com.

Speaker 6 (03:05):
Good people. And speaking of good people, here's another firm
that we got that incredible. And again, these are only
sponsors that if I don't like them, they're you know,
if I don't think they're they're good for you, guys.
If they're not good for me, they're not gonna be
good for you. List put that way. It's called Balor,
Boler and Boler Attorneys at Law and they're located at
six fifteen I'm excited to get twenty six fifteen Brookside
Avenue in Redlands. Now, this is a company. It's a

(03:27):
full service agency. It's a father son it's E. Toby
Bohler and his son Sean, and they do divorce, high
debt worth, high net worth, divorces, complex property division, child support,
child custody, espousal support, modification, same sex couples, non marital relationships, paternity,
pre nuptial and post nuptial sedul to write agreements. The

(03:49):
staff are friendly, very professional, and what's nice about it
they talk English. They don't. They talk right to you,
so you understand it.

Speaker 3 (03:56):
Sometimes not that we all speak English.

Speaker 6 (03:58):
Well, you talk to some lawyers and it's like, huh.

Speaker 3 (04:00):
What well, I mean the technical term.

Speaker 6 (04:02):
Yeah. They really, they really follow up and they care
about you, and that's what I like about them the best.
So again, this is a company that I highly recommend.
And if you have to go through family issues like this,
and a lot of people do, then I just highly
recommend them.

Speaker 7 (04:15):
Yep.

Speaker 3 (04:15):
In their local and their name is Bowler and Bowler
Attorneys at Law. They're located at six one five Brookside Avenue, Redlands, California,
nine two three seventy three. Their phone number is nine
zero nine three three five four eight four eight. Once
again is nine zero nine three three five four eight

(04:35):
four eight. And you want to reach them by on
the internet is Bowler and Bowler dot com. That's their
website and you can check.

Speaker 1 (04:42):
In e W L. E. R.

Speaker 6 (04:44):
Bowler and Buler. So, okay, let's talk about our guests.
This is a thirteen time World Pizza Champion Master Instructor
at the International School of Pizza, two time Food Network
Gold Medalist Restaurant Tour of thirty Concept restaurants. He's an
author reality television personality. He's a president of the World

(05:04):
Pizza champions a multiple McGinnis World book record holder, and
as the owner and executive chef of several restaurants, which
has gone crazy over the last few years. We'll talk
about what's really interesting. I think it all got started
in nineteen. In two thousand and seven, where this gentleman
took the title of World Champion Pizza Maker at the
World Pizza Cup in Naples, Italy. He was the first

(05:28):
American to ever win this competition. It was a non
Neapolitan to ever take it, which is amazing. I heard
some rumors or from things that they were really pissed off.
They're like, what a American. He's the first and only
triple crown winner for baking at the International Pizza Championship
in Italy, meaning he won three first class titles in
one competition, which is unheard of. He owns quite a

(05:50):
few restaurants, including Tony's Pizza Napolitana in San Francisco, the
original Slice House that cold fired pizza and Where's that
one in San Francisco again, Pizza Rock which is in Sacramento,
and also in I believe he's Las Vegas or a
couple other areas which you'll explain more capitals. Which is
one of the newer ones in twenty sixteen. It's in

(06:12):
Let's see, he's anyway, we'll talk about that. Tony's of
North Beach. He's all over the place, let's put it
that way. He's also this amazing He's at the Oracle
Park and Chase Center in San Francisco and also Las
Vegas where the Raiders play. He again is he's a
first certified Master Instructor at the United States International School

(06:34):
of Pizza. But more importantly, and he also owns a
Giovanni Italian especially it's a store in San Francisco North
Beach area, right North Beach area, the Italian area of
San Francisco. But most importantly, he's a humble human being, unbelievable.
He helps other pizza industries without even asking. He just
goes right to it. He's a great husband and father,

(06:56):
and I really take great pride in calling him a friend.
I mean, I hate to say that, I'm proud to
say I should say. But anyway, Tony Jimani, how you doing, Tony?

Speaker 5 (07:06):
Thank you? I really appreciate it being on, finally off,
finally we got off.

Speaker 6 (07:10):
Yeah, it's been about eight years and everything. So anyway,
first of all, how are you and your family doing good?

Speaker 5 (07:15):
Everyone's good. You know, it's been a crazy twelve month,
but we're pulling through it. So yeah, I know we're
doing well.

Speaker 8 (07:20):
Thank you.

Speaker 6 (07:21):
Good good, good. Well let's talk about I guess to
start again, how you got started and how on why
Pizzas you know.

Speaker 5 (07:27):
I was seventeen years old getting out of high school.
A lot of my friends went away to college, and
I was kind of stuck in my hometown in Fremont, California.
My brother was in the middle of opening up a
restaurant and I was good. I was seventeen and just
turning eighteen and Taizano's Pizzeria open and that's where I
really made my first you know, pizza for real, you know,

(07:49):
when the customers in front of you a ticket, you know,
and putting in a box. And I fell in love
with it, you know. I there was this self gratification
of cooking something and of course watching my mom cook.
Growing up on a farm in Freemont, my grampa was
a big farmer, and just being able to like resonate

(08:09):
that and have the memories of that and really be
able to start cooking on my own and feeding guests.
It was very, very like cumbersome. It was just it
was a great feeling and I fell in love with it.

Speaker 6 (08:21):
Wow, that's pretty amazing. So you've been doing it since
age seventeen, so you kind of got you kind of
I wouldn't say grew up in it, but basically you
got involved very early.

Speaker 5 (08:30):
Yeah, you know, I was on my I'm on my
thirtieth year now making pizzas. I didn't look back. I
was full steam ahead, and you know, I always wanted
to be better, faster, you know, sometimes you're by yourself
on the line, and it was it became a very
busy little mom and pop you know shop, you know,
with that typical video games in the back, eighty c

(08:52):
pizza parlor kind of feel that opened up in nineteen
ninety one, and it was just it was a exciting time.
You know, I was young, and it's something you know,
I just I fell in love with it and it
was just right in front of you. You didn't sometimes
you don't really realize something's in life that's right in
front of you and it's like, wow, it's just kind
of hit me and I it's been thirty years now.

Speaker 6 (09:14):
What attracted you to pizza? I mean, why pizza? I
mean it could have been a million other things. Why pizza?

Speaker 5 (09:19):
Well, growing up, pizza's almost every kid's favorite food. I
was just on a pretty big talk about that earlier
this week, and we're just talking about you know, you
grow up. It could be sick or thin, round or square.
You know, you can customize it. It's customizable. It's you know, communal,
it could be half and half. And as you grow

(09:42):
and as you get older, it always brings you back
to you know, simpler times. But you you grew up
loving it as a kid, and as it as you
grew up. You know, pizza can evolve and it has
and it's involved in a different ingredients. It can be
anything and everything, and it's just something that I I loved.

(10:06):
I'm Italian also Portuguese is Spanish, the Italian side of you.
That the heritage that's there there, there's a lot that
went into pizza. So yeah, I know, I I like
I said, I mean, I love passa, I love cooking
other other types of food, and but for me, it's
It's It's pizza has always been number one.

Speaker 6 (10:26):
Is he is Portuguese too, so maybe you guys are related.
Now since you started, pizzas have grown crazy. I mean,
there's so many different varieties, and let's talk a little
bit about pizza's styles because there's so many different regional
pizzas and there's a whole bunch coming in the future,
but let's talk about some of the types of pizzas

(10:47):
that you can find right now.

Speaker 5 (10:48):
Well, it's interesting how you know the Internet and how
there's been a big renaissance of pizza. A lot of
it comes from you know that Instagram or what you
see on Facebook and and everything. And back in the day,
you know, in the nineties, if you weren't traveling, you
know you've maybe heard about Neapolitan or you know, went
to Rome and saw Roman South pizza, or actually went

(11:10):
to New York and try Grandma style or New York
style or like a true cold oven pizza. And you know,
as you go into the regional areas, I mean there's
anywhere from Old Forged Pizza to Quad City, the Detroit
and Saint Louis, Chicago to California, and all of them
used regional ingredients. Usually they can be like cold weather food,

(11:35):
like that Chicago deep dish or that party cut that's pressed,
you know, Cracker South Tavern South Pizza that you'd have
in a bar and split with your buddy having a beer.
Or it goes down to Saint Louis and Emos and
and how that kind of started with their Cracker Sin
almost non Levens there, Yeah, with Provelchees, which was a

(11:59):
she's from that region and but you know it's it's
so worldwide now, it's crazy what pizza has. You know,
when we opened up Tony thirteen years ago, everyone thought
I was nuts for having multiple styles. I talked to
restaurant tours and guys at Expo and just talk to
my dad and I said, hey, this is my idea,

(12:21):
and I want to leave my brother and I all
on all these ovens and all these flowers and all
these styles. And everybody looked at me like I was sad,
Like why you're never gonna make You're gonna make? How
many does today? You know? Just stick with one? And
you know, New Yorkers hats Chicago. Chicago hates New York
when it comes to you know, baseball and pizza or whatever,

(12:43):
you know, and when it comes to pizza, you know,
he only stuck to one style. Nobody really celebrated every style.
And for me to really kind of launch that and
show somebody New Haven style pizza and out of a
true coal fire oven with slice mozzarella soft off top,
I mean really given somebody the correct Joe formula, the

(13:06):
right recipe, the perfect oven and perfect tempt to be
able to see that to somebody, it was kind of
monumental and very progressive. So you know, for me, I
celebrate all pizzas. I'm not one or the other. And
now you see guys kind of opening up. Yeah, I'm
going to do Roman Grandma, New York, Detroit, and what
do you think. I'm like, yeah, sure, go ahead. And

(13:27):
I'm like, thirteen years ago I was in a Mad
Scientist or something. I get there. They would say, But
but no, I look at pizza very much like pasta.
I can't say I love spaghetti and hate linguini. I
love lasagna, but I can't stay in mannicotti. If it's
done right and prepared correctly, and it could be beautiful

(13:49):
and at the same time it's not prepared right.

Speaker 6 (13:52):
Feel pretty good right now, even in most cases. In
most cases, even a bad pizza is good. I mean,
there are some that you just you know, I looked at.
I've been a judge for about eight years now. It's
been amazing, and so I've learned a lot about pizzas
in the whole industry, which is incredible, which we'll talk about.
But let's talk a little bit. When I mentioned like
Detroit pizzas and Grandma Pizzas, to me, those are some
of the exciting ones that are people are showing. Now

(14:14):
let's talk about Detroit pizza.

Speaker 5 (14:17):
Yeah, so Detroit really started in the late forties. Gus
Gerrera ended up making pizzas out of these pans, in
pans that were used to clean wrenches in the motor
City and high eight of it burn off the oil
clean wrenches and tools. So you know, hey, why don't
I get some dough buttered up the pans, push up

(14:38):
some doing it, let it rise, put some seas around
the edges, and in the middle, put your racing stripes
of sauce. Put this pizza, chisel it out, and here
we have this, you know, beautiful almost scilion like kind
of pazza like pizza. That pizza definitely in a style
of its own, and all of a suddenre's destroyed. So

(15:01):
that started in the late forties and then all of
a sudden, for years in your years, you never really
hurt anyone label in Detroit style pizza. It was just
called Detroit in and just you know, called pizza in Detroit.
And you know, in twenty eleven you may have been there.
Twenty twelve, Sean ren Dazzo came right he you know,
God blessed him. May he rest in peace. He was

(15:23):
the guy that believed in Detroit, labeled it, caught it,
praised it, was the biggest cheerleader for that style, and
went into the championships in Vegas. I was lucky enough
to know him before, and that was just some of
the guys in the industry, like the Hunt brothers. I
went down to Detroit, saw what he did, I learned it,
and I so, oh, this is great. I'm going to

(15:45):
have the seminar in Vegas in a few months. Why
don't you join me? And I have this guy. John
was in my seminar that year and I said, hey, guys,
this is Detroit. Everybody on you thought, what what's that
isn't it New York. No, no, no different. I said,
this guy might just win it all the well, you know,
he wins it all, he takes home, you know, the gold,

(16:09):
and all of a sudden, everybody ex Detroit and all
these I mean, these are guys in the industry. I mean,
I mean, I mean that, you know that you see
that are pretty much the leaders of the industry. And
they're kind of shaking their head. And this guy his
T shirt on and he points, yeah, Detroit silent, and
all the New Yorkers kind of threw down the talent.

Speaker 6 (16:29):
What it's funny. I went to I went to graduate
school in Michigan in Detroit, and I never even had
a pizza there at that time. I don't remember even
having a Detroit I don't think there was one. I mean,
but it was funny with Sean. I was actually one
of the judges in the finals. So I'm the one
and you know, as a judge, you're not supposed to
talk to each other or anything. And I remember, you know,

(16:49):
looking at it, smelling it, looking, you know, checking the
underneath was a baked right, and the first bite, it
was like, oh my god, And in my mind I
was like, holy Moly, I just looked at the other judges.
I didn't anything else. We all looked at each other
and we knew this is going to be the winner.
Like this is incredible, this is this is a pizza
or guys, and let's put it that way. It was amazing.
And Sean is such a nice guy. I mean, I really,

(17:11):
you know, I really miss him. He's a great guy.
Just a good guy to know too. But he's the
one that started in terms of.

Speaker 5 (17:18):
Started that renaissance. And then Smokovich, just Smokovich from a
brown dog and bluepan. He ended up winning the following year.
So you know, back to back years, this unknown style
quyatt in our industry became winter and winter. Uh. And
then all of a sudden you saw people trying to mirror,
trying to copy. You saw it starting to start in

(17:40):
New York. He saw Canada, he saw Korea, and all
of a sudden, now Detroit slowly became on the map.
And then COVID was very strong for Detroit. It was
very good for me in my Detroit. You were people
are ordering for door dash like twice a week for
pizza or out of your you know, you tried everything

(18:02):
on the menu. Well, we give this Detroit a Scott
and all of a sudden it became their favorite, became
their favorite, and if you had it on the menu
and you had other styles, it all of a sudden
became maybe ninth place, the second or first. All of
a sudden, it just really can.

Speaker 6 (18:19):
You can't go wrong when you have cheese on the
on the outside, would melt it in and get a
little burnt. I mean, Chris that burns.

Speaker 5 (18:27):
And with that almost that mac and cheese kind of
slightly toasted that brick cheese and I used the combination
of brick and cheddar. It just really makes that piece.
I mean, you want to eat it from the outside
in when you have that slight you know what I'm
talking about.

Speaker 6 (18:42):
Yeah, it was at that corner. It was that good.
What about in terms of the Saint Louis style, that's
something you had to hear about.

Speaker 5 (18:49):
The style that never really took off. I did a
cancer camp years ago for Oh it was it was
a kid, you know. I flew into Saint Louis. I'm
gonna have two. I have a Budweiser and I gotta
try with pizza. So I tried Emos and when I
was there, and you know it's it's it's Bradford Finn.

(19:12):
It's one of those things kind of a lover hate,
I mean love. I like it a lot and I
have it on my menu at Tony's. But I've had
people that have had it They're like, no way, I'll
never have this and that prevel when it melts, it's
a combination of three cheeses. It's like cream cheese went
out on a date with Velveda. It's almost like sixty
six to the roof of your mouth. You're like huh.

(19:34):
And then you got like college guys or cardinals fans
that eat it, like, oh my god, this is the
best thing. I'll order three to go. So it's like,
is it that drunken pizza you just love or do
you really love it? I love it a lot. I
judged the Saint Louis Pizza Championship about three years ago.
I mean I had, like I must to have thirty
of them, of just those, and I mean there's some

(19:57):
bad ones, but I I enjoy it.

Speaker 6 (19:59):
Yeah, very very thin. I mean it is like a cracker.
It's someone's like matsa with cheese on it. And when yeah,
when you look at it, it's like, oh, I don't know,
I'm paying this much for nothing on top, but it's
well worth it. I mean, we're so spoiled with stupid
pizzas out there that you know a lot of topics,
but they're awful. You know, the crust is terrible. This
is actually a very good pizza, and it's very addicting
because you can need a whole bunch of it that

(20:19):
haven't tried.

Speaker 5 (20:22):
So it's like the sauce is a little sweet, so
you're just you know, you you crave more. It's it's
I don't know that piece. Also, if if it's right,
it brings you back to when when you were a
kid or something you've had. It's kind of every time
I have it, there's something that's kind of like just
rewarding about it in a way. But then you're like,

(20:42):
probably can't be the greatest thing for me with this. Well,
it's still delicious.

Speaker 6 (20:47):
If you're young and grew up with you know, Domino's
and chuck your cheese and stuff, this is that you'll
be a little dispointed. But I mean, this is a
whole bunch better. But that's a problem. We've been spoiled,
we've been fed all this other garbage.

Speaker 3 (21:00):
I mean, you kind of been fed one thing. I mean,
for many people, you know, common every day pizza, they
don't know there's different styles. Number one, they don't know
there's different does out there, There's you know, different ingredients
you can put on there. So I think, you know,
you know, until I think you develop your palette or
you start traveling, you realize, hey, hey, now everybodying the
same same type of pizza hut or something, you know,

(21:23):
type of pizza you know so.

Speaker 5 (21:26):
Good, like Arsey of like Old Forge. I was with
a couple of pizza operators, a couple that you know
but I'm not going to say their names, and we
went to a place met Tony Ceramelli in Old Forge, Pennsylvania,
and they have a pizza. It's on a pray, a
lot of cheese onions in the sauce. It's the does
a little heavy and ready and as as let's just say,

(21:49):
as a as an operator or maybe it's somebody a
pizza pizza bread you would never want a heavy dent dough.
But Old Forge is like that. It's not a Roman
where you're looking at it and it's a structure to
it and you want to look at it like it's
twisted cheese. So I was there with some operators, like
you know, a guy like took his head like no way,

(22:10):
like like this is not good, and I love, I
fell love and I said this is great. And we
went to a couple of them there. But sometimes you
just it's apples and oranges. You just can't compare this two,
and some people think that you have to. I said,
this is the regional style. This is what's supposed to be.
Like it's not supposed to be like whatever you think
it might should be, you know, a grandma or a

(22:32):
Cicilian or something else, and you know it's it's definitely
a style to its own. And if if you made
it not gain or less gense, not really the style,
you took it out of it and people don't really
understand that. Sometimes if you get some purists or maybe
some guys that are just super critical about certain things,
it's it's interesting, right.

Speaker 6 (22:51):
You're listening to let's sign out, you'll right here on
AM ten fifty and with us is Tony Jimmy Money.
And Tony is a world champion pizza maker, thirteen times
world champion and just all around good guy, and he's
definitely one of the leaders. I mean, there's a lot
of great people out there. I have to admit it's
it's the most amazing group of people industry I've ever been.

(23:12):
And I've been to a lot of food shows over
the last twenty six years, have been a food critic,
but nothing like that. I know is he went last
year for the first time, and oh my goodness.

Speaker 3 (23:21):
Yeah, it's definitely two years ago.

Speaker 6 (23:22):
Two years ago it was pretty amazing. So I guess
the last one would be the grandma.

Speaker 3 (23:27):
Yeah, what's a grandma styles pizza?

Speaker 5 (23:29):
A grandma pizza is typically square, not rectangular, and it's
about half the size or thickness of a Sicilian, so
it's about I mean, they could be thinn like a
quarter inch to a half inch in a high hips.
That's all about the thoughts, you know. I learned how
to make grandmas years and years ago. In actually in Italy,

(23:51):
a guy moved from stan Island. Name was George Jove.
I met him at the championship he was competing. I
went to Bari, Italy, and his guys with stan Island
and his dad moved his family back from New York.
So here was making this Grandma pizza and he had
in a special jar the sauce that he made. He
was booning it out after it came out of the oven.

(24:14):
He said, you know, Grandma pizzas are really about that
olive oil. He's in a pan and it's almost fried,
but spooning on his hands crushed tomato sauce that had
a little bit of maybe cellery and tearing, and he
had his own sauce and he showed it on saw
and you know, I always remember that trip. I was

(24:35):
young in two thousand and one actually, and he says,
you know, it started Long Island and it's actually coming
making its way in the borough, and we're doing it
out here in Italy. But I'm talking to my friends
in New York and that's what he's saying. So this
was two thousand and one when I when I really
kind of learned more about you know, Long Island Grandma pizzas.

(24:56):
And you know, I put fresh mazarill on MI and
I shipping on. But now I'm doing like, you know,
all sorts of different Grandma Grandmother Butcher, you know, Grandma
on Hate Street with pesto, and like Grandma to vegan
you know, so I have all sorts of different Grandmas
that we do on the venue and Grandma's and other
pizza that's been taken off it delivers well, just like

(25:20):
Detroit travels great. It's christy when typically when it gets few,
it's not too soggy of a pizza. So a lot
of pizzas now things that are doing well right now
are things that get deliberate or deliverable right and you know,
Nea Paulitan's almost taking a back seat a little bit
because it's you know, ninety second pizza, charred, chewy, slightly wet,

(25:42):
you put in a box and in an hour does
it look right or is it at least semi warmth?
It's almost not. And you know a lot of pizza
pizzas now pandemics. I mean, things have kind of progressed
and things have moved a little bit when people are
not eating inside restaurants now and now becoming people's favorites,
and all of a sudden, there may be some styles

(26:03):
that are kind of taking a back seat, or we'll
see when dining comes back. One hundred percent have to
really see where where it all you know, where it
all begins.

Speaker 3 (26:11):
Right, So what makes it really great pizza with all
these different styles, What should people look for?

Speaker 5 (26:16):
Yeah, it's always about balance. No matter what, cooking is
always about balance. I mean, for me, when I look
at cooking, you know, I'm looking for about three different
flavor profiles. Each fight should take you through a journey.
You have that saltiness, or it could be savory, it
could be a cidic. When it balances all out, it

(26:37):
can't be about overcomplex those that all you taste is
that over fermented starter that's hang in the back of
your mouth. But it's fully you know, mass that thought
that you worked on, or that cheese that you pulled,
or the ingredients that you you topped. So when it
comes to pizza, some people think that, yeah, I just

(26:58):
got to put this amazing ingredient on top, and it's great.
I mean, I'll put a bunch of gorgan sol on
and it'll be the most delicious pizza. But maybe should
balance that out with a little bit of fig And
why don't you make that dough a little more complex
to hold those ingredients well, And why don't you just
cook it just right so when it gets to that
judge or that customer, it's the perfect pizza, and some

(27:20):
people don't think about that way. They want a one
hundred year old starter. That's what I gotta do, and
everyone's gonna buy it. Not about one hundred year old starters.
It's not about the you know, thirty six months persudo.
It's always about balance. People need to understand that.

Speaker 6 (27:35):
And also the crust. I think the crust is to
me the foundation the way I look at it, because
you can have a great pizza on top. Topies are great,
but then the dough is blood. Yeah, it's not baked.

Speaker 5 (27:45):
Tal so important and like it is it is. It
is the support. It is the structure. I mean, it
is the crutch when it comes to all pieces for sure.

Speaker 6 (27:55):
What about what's your take on the new generation of
pizzas in terms of like cauliflower gluten free. I was
on the panel for when it started with gluten free
pizzas for about three years, I think, and at first,
at first they're awful, but at the last the last
one we had it was like, oh my goodness, there
is as good as anything. And I think they've come
a long way, and especially with the flour meals in Italy,

(28:16):
they take it seriously. Now they have gluten free flower
from Italy and what's your technology.

Speaker 5 (28:22):
We're still behind in that. Like you know, we were
in competitions and when we went to Italy and the
first year the US ever went to Italy to compete
was the year two thousand and I was on that
team and we went there. They had gluten free category.
And when we you know, when we came back to Exbo,
I would get together with Pete la Chappelle, Bill locally,
we'd get together Jeremy White. I said, look at thet's

(28:45):
bring the competitions, let's do this, bring the acrobatics back,
and let's start with you know, traditional non traditional.

Speaker 6 (28:51):
Let's go to.

Speaker 5 (28:52):
Pan and we gradually grew that. But when we went
to Italy and we were watching these guys compete that
category for neopauliton, I mean, guys were making pieces that
you're like, are you is this gluten free area? And
they would have blends there and here you had nothing.
You had no blends. Here, you had to create your own.
We were blended coconut flower and rice flower. I mean

(29:14):
when we competed in Italy and we were the first
guys to compete, John Guttan, myself and stuff and we
would we could kind of mean, it was just it
was like last second from last, third from last. I
mean we literally were that behind it. And you're talking
about guys that are solid and pizza making. And then
all of a sudden, yeah, Capudo chick Saione started really

(29:37):
customizing great blends. It came overseas. We learned a lot
from them, but it took ten years, fifteen years, and
then we finally had a competition and guys were coming
out with their own, making their own and you're putting it.
I mean you'll see Detroit styles gluten free pieces. I
mean we do them in the restaurants that are just

(29:57):
I mean there's risen, there's strugg sure in it. You're
eating it like is this you know? And it took
us fifteen years at least, I mean two thousand and one,
two thousand one, two thousand and two, those years, I
mean we were there. And then we finally competed as
the first team from the US, and like I said,
we're putting egg in our dollbacks. Then for binders, we

(30:19):
were trying to do anything with we could xanthem, gum,
potato starches, all those things that fuar gum you know,
we don't. We bind it up as much as we
could and mill our own and all of a sudden
people say, just add waters the Italian blend. I mean,
it's it's it's crazy how that's gone catapulted and gone forward.

Speaker 6 (30:39):
It opens up moving forward. Yeah, for those who can't,
for those that candy flower, that's something that's really good.
I really enjoyed that. The same thing with a little carb.
I mean I've had some cauliflower pizzas that are excellent,
I mean really really good. And again, you can't compare apples,
you know, oranges. I mean they're different. But if you
if you, if you can't have pizza, this is like

(31:00):
the next best thing. I mean, riger pizza, this is
the next best thing. And they've really come along. Every
year they come better and better and better, and I
think it's great, especially for those that want of these
a little bit healthier. Although you're you know you've been
doing all your life. You're not six hundred pounds, so
obviously it's healthy, right Tony, No.

Speaker 5 (31:16):
I don't eat pizza like I you to trust. My
doctor says, no, got the starches. But if you look
at the progression of gluten free and now you look
at the progression of vegan cheese exactly see what you
have for vegan cheese, you know, ten years ago to
what you have now, vegan cheese is now are are

(31:36):
are incredibly moving bath and liking fee. There's so many
coming to the market that you probably never even seen
or heard of, and they're soy based, nut based, oat based,
and if they are actually surprisingly incredibly good compared to
what it was ten years ago, it may not be
your what you like. You know, if you're used to

(31:57):
eating cheese, but if you're if you can't have dairy
and you eat now what you did ten years you'd
be saying the same thing. Wow, it really used.

Speaker 3 (32:06):
To taste plastic key to me, and then now it's
like you can actually get it. It's kind of creamy
and melty because we make it at home and it's
it's plant based and it's I can't you know, really,
if I closed my eyes, I didn't know it. I
didn't put it on. I couldn't really tell me, you know,
I mean, you really think it Maybe it's a little
more melty, you know, but it still has a good

(32:28):
texture as a good cheese flavor. I mean, I don't really.

Speaker 6 (32:31):
I'm really impressed, right, it opens up the world. Speaking
of the world, pizza is a worldwide phenomenon. I mean
I remember judging there was a team from Japan and
they had you know, some uh norion it. They had fish, eggs,
they had all kinds of stuff on there, and it
was it was really good. Pizzas and pizza basic is
an edible plate. I mean, the dough is like bread,
so it's basically why people put on top of it

(32:51):
and now they're putting everything on. But to see and
judge and taste other people from other companies, other worlds,
other you know, countries. It's amazing and really really good.
It's taken off like crazy, especially in the last I
would say ten years.

Speaker 5 (33:07):
Yeah, and you've also seen Neapolitan where the Japanese, some
Chinese Koreans have learned the VPN, the Rachia Pizzanopoly Kana
have certified and gone back to the country and really
kind of showed authentic to Neopolitan pizza. You've seen. Of course,
the dominos and pizza have spanned in different markets too,
but there's kind of been an uptick. The Neapolitan world

(33:30):
has been pretty pretty strong. In that side of it,
of the expansion of pizza to much more of just
a commercial like Chiney kind of level. That's been a
big part of it. And seeing like Caputo and Kick
Star joined the flower companies, like bringing their flower to Brazil,
bringing their flower to Spain, bringing their flower, and then

(33:52):
the pizza iolos follow and then all of a sudden
there's a renaissance in different countries. And Japan is very
big right in that. If you see how many people
get certified, how many pizza makers get sort of from
Japan every year, it's incredibly growing.

Speaker 6 (34:08):
That's neat. That's neat. Let's talk about your restaurants.

Speaker 1 (34:11):
Now.

Speaker 6 (34:12):
When I first met you, I think you've had you
had like two or three I think it was two
or three. Now you're I think up to thirteen, if
not more, and you're expanding. Let's talk about some of
those now.

Speaker 5 (34:23):
Well, yeah, I'm up to actually just over thirty now thirty,
oh god, okay, I got quite a few now, most
of them. A lot of licensings. You know, I started
with Tony Stetsonnopoly Conics campus going North Beach. That's where
I run my school out of and connected to that
is Slicouse, the original Slicouse down the street. It is Capo's,

(34:44):
It's my Chicago concept, which has cracker thin, cast iron pizzas,
deep Dish stuff and Detroit. And then as we progressed,
Pizza Rocks like you mentioned earlier, in Las Vegas two
one in Green Valley Ranch, the other in Doubt On
Vegas and we have a Pizza Rock and Sacramento. And
then there's a lot of different expansions of Tony G's

(35:07):
and from Boise, Idaho to light House, you know, in
the forty nine ers Tony G's and the Warriors and
the San Francisco Giants. We're lucky to have Pizza Rocks
and the Raiders Stadium that's going to be opening this year,
which we're excited about. So yeah, from from you know,
from casinos to you know to arenas, the stadiums, you know,

(35:32):
it's been quite a ride, and you know, we're expanding
right now, working on a launching a franchise soon. I
think I'm one guy that said back in the day
that I don't know if I would ever have maybe
even that you know, I have said I don't know
if I ever franchised. I don't know if I ever
do that, but there's been a lot of opportunity. You know,
you know, is pizza COVID proof? You know, is it

(35:55):
is this? You know, Pizzo was really did well during
the pandemic. If you were small enough, it was. If
it was you know, if you're one hundred seatson over
could have got beat up a little bit. But if
you're to go and delivery and a little bit of seating.
It was actually a lot of guys up compared to
years prior. So luckily, I'm diverse and I have a

(36:17):
lot of different, you know options. When it comes to concepts,
I'm looking at, huh, what's what's going to work in
the next ten years or fifteen years, and the smaller
ones seem to prevail. So I've been up lucky, lucky,
I've been diverse, and you know, I keep pushing away
to get there exactly now.

Speaker 6 (36:38):
It's you know, being successful isn't just you. It's your staff.
They're the ones that really make make it work. And
your staff are amazing. We've had in Tony's when we
were there, friendly as can be. I mean, you look around,
it's not just serving me, but it's everybody else Laura
Myers is an incredible piece of chef. I you know,
I've had the pleasure of meeting here a couple of times,
and I mean all your staff are just incredible, and

(36:59):
I think that's really a big thing. And it starts
with you. I mean, your passion is amazing. And again
it's it's like low key passion, but you can hear
in your voice you get excited when you talk about this,
and so I think that that's something that's really good.
And in terms of you know, I know, Northern California
and Southern California we've never you know, the Giants and
you know, and Dodgers, we've always been enemies and stuff. Hello,

(37:22):
we were sitting here in Southern California waiting for you
come on Tony Idaho or I come on, what about
southern California.

Speaker 5 (37:31):
I love La. I looked at La quite a bit,
Uh from God, I've looked all over from San Diego
to La Carlsbad. We've we've looked there many many times.
And I think you'll see me come to LA for sure.
I mean I enjoy a lot of people north call
I don't like La. Uh. You know what, I've always

(37:52):
had great times in La. I mean, I mean, I
just I have and I love La. My wife loves
l A too, So we love shopping, we love eating,
we love the weather. So I'm not afraid to say it.

Speaker 6 (38:04):
There's no problem now in terms of of your what
are some of your most proud accomplishments? Besides having your son?
I know that was a big thing for you, and
I shared the excitement with you and you could feel it.
And he's with you. He's making pieces now himself, so
and and your wife is very supportive. And what other accomplishments.
What are some of your incredible ones that you're the

(38:25):
most proud of. There's so many in your life.

Speaker 5 (38:28):
The first one, you know, open up Tony's was a
pretty big one for me. Nobody believed in it and
for those younger audience members that are thinking of ideas
out there and everyone's saying why or what or it
was one of those things that there was a lot
of wise and what. It almost seems like that and
everything I've done, from starting the World Pizza Champions or

(38:48):
starting the team the US Taza team with Steve Green
and PM two doing videotapes. But whenning in Italy, you know,
you know, the first championship was a big deal in
Vegas in nineteen ninety five. That was an acromatic competition.
That was the first one I won. And there was
a lot of wise and what what do you what
do you want to tough pieces, Let's go party in Vegas,

(39:10):
Let's go out now, I really want to do this,
And there was a lot of you know, you have
the past, he's taken life. And there was a lot
of people tugging at me or trying to put you down.
And you know, winning in Naples, Italy was very special.
You know, I was almost escorted out by leave. I mean,
you want to get tab you're going to get stab

(39:31):
the shot by the mob and the Naples kind of
hitting man after ball team from the US. There's just
some some guy, handful of people and my wife. I mean,
those are the kind of moments that you know, food
that worked.

Speaker 2 (39:43):
You.

Speaker 5 (39:43):
You know, if you always want to be in the
Guinness Book of World Records, you had that book and
when we were little, you had the little brown book
and you may seem to you know, big kid on
the bicycle or the lady that had the long fingernails,
and like you would look at it and one day
it'd be great, and all of a sudden you're there
and you got a shot, and you know, Pete lash

(40:04):
Chappelle's watching you. Big Gay was in the audience a judge.
You know, you have Barrio Batali, and you had all
these like different people in the industry, and you're going
against Joe Carlucci, Michael Sheppard. These are guys like it's
like I'm I'm naming off Jo Demadio and right, like
these are kind of heavy hitters in the industry. And
you're with your friends and your team and you call
up your mom and to all right, I just got

(40:25):
in the Guinness Book, the World Records, I got the
ten thousand dollars fries, you got the gold medal. Those
are kind of things that there's a camaraderie there and
excitement and you're doing what you love and you work
your butt off for it. And when the competitions came
right on TV and the food that we're hit and
you were still in the game. You weren't a guy

(40:45):
that just quit because a lot of the guys called
me up and it went against back in the day
and say, dude, I just saw you on TV and
and and it's great. I wish I was still doing
this and I said, you know, you could have been, man,
you just you know, gave up on it. Not afraid
that ever gave up. And that's that's why the World
Games are here at Exbo and lucky enough to have

(41:06):
Exbo and Pizza today and still carry it on and
see guys like Justin Watts, seeing Jake Sherman, guys like
Eric Corbyn wins on stage and Jamie and it's just
all comes back full circle and you're excited for those
guys just like it was when you won.

Speaker 6 (41:21):
For all the things, all the praises that you've gotten,
your head is still small. And that's that's something.

Speaker 3 (41:26):
You talk to anybody and they just have nothing but
praise about you, you know, like everybody that we talked to,
the who's who in the pizza industry and you know,
or just came up looking up to you. They have nothing,
but you know they went to respect for you and
just admire you, you know, which is amazing.

Speaker 6 (41:45):
And it's all passion. It's not ego. I mean, I
don't think you have an ego. I thought I didn't,
but you're even better than me. But been passionate is
what drives people. And a lot of people they're afraid
of passion. They're afraid of will I don't know. I've
been told not to. But you're one that took a chance.
Took a chance is not just one or two or three,
but lots of them. And you know, because no one
else did it, you decided why not, I'll try it.

(42:05):
I mean, you have nothing to lose, and you're in
a great example of that.

Speaker 5 (42:09):
Yeah, no, I appreciate it.

Speaker 2 (42:12):
You know.

Speaker 5 (42:12):
I love what I do. My dad was a coach.
He coached me in soccer. I feel like it's very
you know, coaching. A lot of people think contests are
the worst thing. I've I talked to operators out there,
some old mentalities of oh, you can't do what I do.

Speaker 9 (42:27):
This is what I do.

Speaker 5 (42:28):
This is my recipes. It's a closed book. And I'll
never teach you for me. I mean, teaching somebody to
be great it is more exciting than me trying to
be great. Jama Laura Meyers, Thiago Matt Molina's win in competition,
or having like somebody next to me and say, you know,
this guy is gonna be great. And Joe CARLUSI is
a Oh this guy. I said, yeah, this this guy

(42:50):
knows what he's doing. Let's let's kind of like, let's
mentor him a little bit. And then Tyler Chapman come
back to me and say, you know, hey, coach. You know,
like guys I'm saying right now, are people in the
industry that are really, really have done well. And I
love it. And I think that's my dad comes out
of my dad, and I want to beat people. You know,
there's a camaraderie when it comes to the independent operator.

(43:12):
It's like it's almost like us against the dam. I
mean there's and you'll you know what I mean, Alan,
when you're at expo and guys and and and it's
just I'm just excited every year.

Speaker 6 (43:23):
I was walking around when walking around when in the
area where they're doing a competition, I wasn't judging and
one guy something happened with one of the ingredients. He
was like, oh my god, what am I gonna do?
And the one next to him, who was competing with him, said, here,
take some of mind. I mean, that's unheard of. And
the camaraderie is probably the most important thing, the most
incredible thing for me is just that's why I got
me into this whole industry. Was like, whoa, this is

(43:44):
These people really care about each other, they help each other.
That there's no egos involved, although there are some egos.
I'm okay, there is.

Speaker 5 (43:52):
There is a you know, there is a competition to
that level, to that point, but if somebody really did
fall down, we would all be there to exactly, and
and and and and I think that there's always competitiveness,
there's always anger, there's always nothing.

Speaker 6 (44:06):
Not knocking the Italians, I'm sorry, not knocking the Italians,
but I remember one time when they lost and they
fumed out. They walked out so angry, and you know,
they weren't they look like bowlding shirts they're all wearing
and everything. But the Eagles were incredible. But I was like,
they were really pissed off, and I was like, whoa.
You know, But and again, all of you guys, take
your food seriously. It's not just the pizza. It's not

(44:27):
just cramming in your face. And that's it a lot
of pride in what you do, and you.

Speaker 5 (44:32):
And pride, and there's it's very territorial. Uh and and
at the same time, you know, I talked to guys
and they'll say, you know, well, why do you compete?
You know, it's like, you know, you know you have
great pizza. What was anyone tell you this? I said,
you know what, when when you're in Italy making your
dough in your hotel two days before and you land in,
your ingredients didn't show up and you're trying to make

(44:52):
that stops, you know, inside the hotel and you're searching
for ingredients and you got one shot, and also you
were in your air n room and everything was perfect.
Everyone's gonna say you have the great PiZZ in your restaurant.
You have four judges that never heard of you or
don't even care. You got one shot that make a
pizza oven you never worked on, and you got an
atmosphere that has a lot of pressure hot I mean

(45:14):
there's a lot of pressure. But when you have pressure
on you, that's what makes you better. You adapt, You
figure out how to be better or what to do.
And there's times like that you don't put yourself in
those situations. As you get older, you get pushed into
those situations when you're younger, but you're older, you had
to say, hey, I'm the boss who's gonna tell me
what to do. Get in there and maybe you guys

(45:35):
checkt my piece and say, you know, it was okay,
just could have been right or wrong, and that judge
may not even know as much as you do. But
at the same time accepted work on it and come
back next year and win it.

Speaker 6 (45:45):
Right exactly you're listening to let's sign out. Y'll right
here on AM ten fifty and with us as Tony
Julie money. And this is a gentleman who I've just
respected from for the last eight years. And once you
go to his restaurants you'll see why you'll be respecting
him and his food. What's the best way to get
ahold of you? Number one website or what I.

Speaker 5 (46:05):
Think Tonyjimiani dot com E O N Y G E
M I G N A and I Tony Jimiani dot com.
You can see all the restaurants, my book, everything that's
out there.

Speaker 6 (46:16):
Yeah, let's talk about your books.

Speaker 3 (46:17):
Since we only have like eight minutes left, we'd like
to tell us about your wonderful book because it's you know,
easy to read. I think it's very for somebody like me,
you know, just like, oh wow, it's an education plus
the you know.

Speaker 6 (46:30):
It seems like you spilled everything out.

Speaker 3 (46:32):
Yeah book exactly.

Speaker 6 (46:33):
It's called the Pizza Bible, and it really is the
Pizza Bible.

Speaker 5 (46:37):
Well, yeah, you know, the Pizza Bible was was most
of my thirty years career.

Speaker 10 (46:42):
You know.

Speaker 5 (46:42):
I wrote a book called Pizza with Diane Morgan. Before
that in a book called Tony and the Pizza Champions
of the Children's book. But when the Bible came around,
I wrote this with Studie Heller, who who wrote a
book with Thomas Keller. Most of the books with Thomas Keller.
Jacquesapan was worked with Julia Child I mean this Marod,
I mean the chef go On And we collaborated on

(47:04):
this book. And we met after a radio show actually,
and she heard me and she says, hey, I'd love
you to do this event. And I did this event
at a house as a charity. And she says, what
do you think about doing a book. I'm a well,
I've done a couple, but yeah, for sure, what do
you think? So let's do it? And you have a
lot of knowledge. So we got together. We sat at NAPA.
I stayed at her house for many many weeks in

(47:28):
the same room that Jacques and Thomas and all these
chefs Stayden. We wrote it and we got together and
I talked about the stories with Steven Selan. It was
really the book that really had Detroit or Saint Louis
talked about Grandi cheese and the tomatoes. You know, when
you wrote a book years ago, you never had references.

(47:49):
You couldn't just google it or put it on Amazon. Hey,
I want to shout out Temprizano say, with tomato that
he's talking about. Now you can reference it, and you
really talk about the flowers and you can find them.
So it was really kind of a groundbreaking book. It's
it sold well over one hundred thousand, maybe over two
hundred thousand. It's on the fifteenth I believe it's not

(48:10):
fifteenth penty right now. And it's available in Germany. Seven
different countries, yeah, a lot of different countries, Korea, Germany, China.
So I've been lucky and fortunate.

Speaker 6 (48:20):
But you can't buy it. But you can't buy it
in southern California. It's illegal, right, come on, come on now,
you can get everywhere.

Speaker 3 (48:28):
Well, it's an amazing book if for anybody likes to
cook or just love pizza, I think this is something
you definitely want as a tabletop book, even if you
just want to read it. It's a great read, has
lots of stories, great pictures. It's three hundred and ten
pages long, but it really it's really easy to you know,
it really captures you. It grabs you, and you want

(48:50):
to get more of of it, you want to read more.
So yeah, definitely want to.

Speaker 6 (48:53):
Have a people making pizzas now at home is a
big time thing. There's so many ovens you can buy
now that are under five hundred, all four hundred dollars
that are fantastic. I know, I started making mine and
like cast iron pans, and I've got I've got like
seven or eight smokers and grills and everything. So this
book is definitely for someone who's really into that stuff
or wants to be in it.

Speaker 4 (49:11):
Well.

Speaker 3 (49:11):
I think this is one of the books I wouldn't
want it electronic because it really really is readable and
is really educationally you can refer back to it. I love,
you know, just the way it presents you know, and
all the pictures you can see. So it's really something
I would love to have. Tangible heart teaching exactly exactly.

Speaker 5 (49:31):
So it was a little bit of that joy of
cooking at the very beginning type of bookbook. But that
went into definitely regional styles that if you have a
brebel at home, or a moony in your backyard, or
you have some sort of mara forney like woodburning oven
or you know, or something else like a ballery on
when ay, I mean this book really kind of could
cover that and the recipes or for high heat of

(49:53):
it its the recipes for you're just five hundred grees
at home to baking steals or stones, and and it
can adapt, so like, yeah, we have different styles for
different temperatures and everything.

Speaker 6 (50:04):
So yeah, great Greek book. Last question, probably the most
important thing, what do you do? What do you do
in your free time? Every time you post something, do
you have free time?

Speaker 1 (50:14):
Yeah?

Speaker 4 (50:15):
He does.

Speaker 6 (50:15):
He's growing things, he's farming, he's working with his son on.

Speaker 3 (50:19):
Pizzas, he's opening up stores.

Speaker 6 (50:21):
His wife is going nuts with you know, creams, and
I mean just everything.

Speaker 4 (50:25):
And you know what do you do for fun?

Speaker 6 (50:27):
When you're you probably never get tired, and I know
you're not in the drugs or anything when you're cooking. Yeah,
when you're not cooking and not growing and not expanding.
What do you do? Is it music or what tomorrow?
I'm off tomorrow, so okay.

Speaker 5 (50:40):
Comics, baseball cards. We'll go to a comic book store
with my son. I promise him. We're gonna do some
gardening together. I got some rocks. I'm going to be
moving around. I love photography. I collect a lot of
Star Wars, a lot of marble, always have from lying
out trains to old boys.

Speaker 6 (50:57):
So you're a normal person, then.

Speaker 5 (50:59):
I'm not a hoarder, but I almost. I have a
lot of things, and I love it, and no, I
enjoy it. We eat, we have a good time. My
wife and I, you know, have drinks and we enjoy ourselves.
But you know, biking a little bit lately, and my
son got you know, office hanging with my bike going.
So we got on bikes. And you know, I'm in

(51:21):
the old cars. I show cars on the side. I
don't say that too much, but I've a fifty chopped
top merch. I have a fifty eight and I'm sorry,
fifty eight GMC truck. I've always showed cars from back
in the day, even the old Oakland Roaster show. I
one with my Camaro back in nineteen ninety three. So yeah,
I love old things, but I'm always thinking about pizza.

Speaker 6 (51:45):
I got a ugle does that count? Now? Now, Tony's
been a pleasure, And again it's Tony t O N
Y G E M I G n A NI dot
com And it's got everything you want to know about
this gentleman and all his uh accomplished yet. And I'm
telling you you're You're an inspiration to me. I've never

(52:05):
met anyone quite like you, and it's it's an honor.
I mean, I can say it. I'm not just trying
to kiss up to you or either. I really honestly
mean that. I've always been very fond of you and
the whole industry. I mean it's not just you, but
it's the whole industry is amazing. It's so many, you know,
so many great people out there. And again the leader
is you're one of the leaders there. And I just

(52:26):
appreciate what you're doing for all of us who like
pizza and the whole industry. I can't wait for the
coming years because it's more and more coming. Please come
to Southern California.

Speaker 5 (52:35):
Yeah, definitely, you'll be the first to know.

Speaker 4 (52:38):
If not.

Speaker 3 (52:39):
If not, I want to move up either first in line,
definitely would be first in line.

Speaker 6 (52:43):
Or Vegas somewhere where you have yourself. So Tony, thank
you so much. Be will and we'll keep in touch.

Speaker 5 (52:49):
Thank you for having me. Have a great night.

Speaker 6 (52:51):
Oh you too, be well take her by Wow what Oh?

Speaker 3 (52:56):
It was such an honor for me to meet him,
and he's such a celebrity. I mean, it's kind of
I was telling people about the story. You know, how
we're eating and these people are literally waiting, you know,
for a picture with him, and from Italy. They're from
like you know, you could tell they're with this thick
gutle and you're asking and they just want to take
a picture with Jon.

Speaker 6 (53:14):
You can hear in his voice no ego when he
really doesn't. So, folks, thanks for listening to the show.
It's a let's say out show. We're on every Saturday
from four to five and every Sunday four to five
right here on KCAA ten fifty one, O six point
five and one on two point one two point three FM.
Happy everybody, I'm gonna brot some pizza. Good night, Bigger.

Speaker 3 (53:36):
Natus, Nat.

Speaker 1 (53:43):
Casey Aa, Loma Linda, your CNBC news station where your
business comes first.

Speaker 11 (53:50):
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Speaker 5 (55:12):
You there.

Speaker 6 (55:14):
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Speaker 3 (55:29):
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Speaker 11 (55:39):
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Speaker 6 (55:45):
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Just do it and download it. KCAA celebrating twenty five year.

Speaker 8 (56:00):
Hi, this is politics by Jake, and I'm here to
tell you this isn't politics as usual. This is a
fight to save the Republic. And on politics by Jake,
we break down global events, political warfare, and the high
stakes battle between good and evil. You won't hear this
on cable news, and that's the point. Tune in Mondays
and Fridays at seven am on KCAA, or catch the

(56:23):
podcast on Spotify or iHeart Politics by Jake because knowing
isn't enough anymore. NBC News on CACAA Lomelada, sponsored by
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Speaker 6 (56:42):
Org, NBC News Radio.

Speaker 9 (56:51):
I'm Rob Bartier. Monday is shaping up to be a
big day at the White House as President Trump sits
down with Ukrainian President Vladimir Zelenski. The offices for German
Chancellor Frederick Mertz, European Commission President Ursula Vonderleyan, and British
Prime Minister Kirs Starmer all confirmed they planned to take
part in talks at the White House to consider America's
new approach to ending the conflict. Meanwhile, US Special Envoy

(57:14):
Steve Whitcoff told CNN State of the Union that President
Trump and Russian President Vladimir Putin agreed to provisions never
thought possible.

Speaker 7 (57:22):
We agreed to robust security guarantees that I would describe
as game changing. We didn't think that we were anywhere
close to agreeing to Article five protection from the United States.

Speaker 9 (57:37):
Witcoff, who set in on Trump's meeting with Putin on Friday,
said it was the first time we had ever heard
the Russians agree to such a provision. Attorney General Pam
Bondi says officers made nearly seventy arrests overnight in Washington, DC,
as the federal crackdown on crime continues. Bondy noted over
three hundred arrests so far in counting since President Trump
sent in the National Guard and federalized local police. Three

(57:59):
people are dead and nine more injured after a shooting
at a New York City nightclub early Sunday morning. The
incident took place at Taste of the City lounge in Brooklyn,
where NYPD Commissioner Jessica Tish says an apparent gang related
shooting happened in which up to four gunmen opened fire
inside the lounge. Mayor Eric Adams.

Speaker 7 (58:18):
Gun violence of this magnitude it really scars a community.

Speaker 9 (58:23):
Two of the victims died at area hospitals, while a
third died at the scene. The Little League World series
continues Monday in Williamsport, Pennsylvania, with four more elimination games.
South Carolina and Nevada will square off before Connecticut battles
South Dakota. On the US side. Internationally, Japan takes on
Venezuela and Chinese Taipei will challenge Aruba. Rob Bartier, NBC

(58:44):
News Radio.

Speaker 2 (58:46):
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(59:10):
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Speaker 4 (59:19):
What Dowey not.

Speaker 10 (59:20):
Hey, Southern California.

Speaker 6 (59:22):
You know what's going on.

Speaker 10 (59:23):
It's my new hitch show, The Scene with Doreen and
I'm your host, Doran Taylor. Join me every week as
I chat with my celebrity friends from TV, movies, music, theater, sports,
and everything in between.

Speaker 12 (59:35):
We explore the lives and.

Speaker 10 (59:36):
Careers of some of the entertainment industry's biggest names, with
some fun surprises too. Tune into the scene with Dorian
Tuesdays at seven am on KCAA Radio ten fifty amps.

Speaker 1 (59:50):
Hey you yeah, you do? You know where you are? Well,
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