KCAA: Let's Dine Out with Allan Borgen (Sun, 5 Oct, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 5 Oct, 2025

Episode Transcript

Speaker 1 (00:00):
Bringing back its Halloween themed boom buckets. Specialized happy meals
will be available on October twenty First Lisa Carton NBC
News Radio.

Speaker 2 (00:11):
NBC News on KCAA Lomolada sponsored by Teamsters Local nineteen
thirty two, protecting the Future of Working Families Teamsters nineteen
thirty two dot org.

Speaker 3 (00:26):
You're listening to an encore presentation of this program KCAA
The Inland Talk Express.

Speaker 4 (00:33):
Glorious Food. We're anxious to try.

Speaker 5 (00:39):
Frank Saday our favorite diet just takes your own men
at stake, ride.

Speaker 4 (00:51):
Wonderful hot.

Speaker 5 (01:22):
Welcome to another delicious edition of the Let's Sign Out Show.
Morgan here and is busy. We have a great show
for you today. We're gonna talk all about food, Go figure,
food choke, but I'm bumpy. Being with Izzy is like,
have you ever Joe, let me ask you a question
our engineer, have you ever seen rain Man? Have you

(01:44):
ever seen Monk? On TV? Bunk and Rayman together? Is
he can find things that's amazing you can have, Like
where's Waldle. She'll find Waldle in Vegas. The sphere. It's
like one point two billion led lights, one point two billions,
something like that. She's parked right next to it, looking
up like, wow, is that amazing? And the first thing

(02:06):
out of her mouth was, there's four or five lights missing.
How can you see them? This thing is massive. You
can't find Honestly, it's not like a big blotch of it.

Speaker 6 (02:16):
But I was driving.

Speaker 5 (02:18):
Really, you know, if you had more time.

Speaker 6 (02:21):
Driving by, yes, we would have more.

Speaker 5 (02:23):
So, Yeah, we have the show today. We started off
our wonderful even show today with the weekend actually yesterday,
and we went to uh the casino, Fantasy Springs Casino.
Rain Man does it, she knows it. It's a comment,

(02:46):
and we went to see we've seen some quite a
few people there. We saw smoking.

Speaker 6 (02:49):
I like their their theater, it's really set up nicely.

Speaker 5 (02:53):
The whole casinos actually pretty nice.

Speaker 7 (02:54):
Yeah, I like that one. It's not smokey. I mean,
you know, even the security guard you walked in, they.

Speaker 6 (03:00):
Like, oh, hi, how you doing? You want some water?
It's like, wow, I never seen him by smiling that much.

Speaker 5 (03:05):
Yeah, very nice. We saw Smokey Robinson and before it
we all decided this name as many songs as it
can by Smokey Robinson. Zero.

Speaker 7 (03:16):
We couldn't name one, but except one. I think we
had one. We got one. We all agree on one
one when I.

Speaker 5 (03:22):
Think it was an African American person next with him
that told us, I think, no, got it.

Speaker 6 (03:27):
Larry Larry knew all.

Speaker 5 (03:29):
Those wait wait, make a long story short. We were
listening to and he was quite pretty actually pretty good.
A lot of songs that he wrote.

Speaker 6 (03:37):
He was really good. He stood the entire show.

Speaker 7 (03:41):
And he squatted down, mind you Okay, I if I
squat down, my knee would give out.

Speaker 6 (03:46):
Okay.

Speaker 7 (03:47):
He squatted down without holding onto anything like free form
ninety degrees.

Speaker 6 (03:52):
I'm like, what is he doing? Is he doing squats
every day? What's going on?

Speaker 7 (03:56):
And he was down like squats, like talking to people
on the first row, and I'm just like, for good
what fifteen minutes and got back up without a WinCE.

Speaker 6 (04:08):
I mean, he like straight up.

Speaker 5 (04:10):
I'm like, what I got legs?

Speaker 7 (04:12):
Just watching him right down, I'm like, seriously, I mean
he's like eighty.

Speaker 5 (04:16):
Something years old. I heard eighty two.

Speaker 7 (04:18):
Okay, So if anybody can relate, okay, if you squat down,
can you go straight up?

Speaker 6 (04:24):
Just squat down ninety degrees?

Speaker 7 (04:26):
Stay there for fifteen minutes without moving and not even
score like its ninety degrees. It was a straight ninety degrees.
I wish I took a picture of it. And he
went straight up and he was like no, two.

Speaker 5 (04:39):
Hours straight singing, no breaks or anything.

Speaker 7 (04:41):
No, on his feet the entire time, and he did
some dance moves with his singers.

Speaker 5 (04:46):
Along with it. Is he did too. You want to
show a couple, I'm the song. I don't know anymore.
But the highlight of the concert were the people next
to us.

Speaker 6 (04:57):
It wasn't a highlight, it was a down light.

Speaker 5 (04:59):
Next to me and below me, below us, they were
drunk out of their.

Speaker 6 (05:04):
Six people front two on the side.

Speaker 5 (05:07):
Ye drinking and drinking and drinking and obnoxious and talking.

Speaker 7 (05:12):
Yelling across and behind them the entire show.

Speaker 6 (05:16):
And as one of our talking out loud.

Speaker 5 (05:19):
As we said something, please, you know, please nicely, please.

Speaker 6 (05:22):
We're trying to hear the stories.

Speaker 5 (05:24):
It's a concert. You can talk at the con. They
started on and.

Speaker 6 (05:28):
On and actually edged them on.

Speaker 7 (05:30):
Basically edgammon assumes that you said something, we said something.
They intentionally even make more noise.

Speaker 5 (05:36):
Yep. So that was very interesting. I've never I've never
experienced that of you and movies. I have but not
at concerts. Okay, you know, just.

Speaker 7 (05:46):
Like an opinion, everybody has one. But anyways, well, anyway,
so you know, they just basically gave deadly looks, you know,
to the person that shushed them all entire show. It
was so uncomfortable. Got to a point where they were
so obnoxious. Another person spoke up next to them said, please,

(06:07):
we try and enjoy the show.

Speaker 6 (06:09):
Okay, this is like a.

Speaker 7 (06:10):
Good probably halfway over three quarters into a show, people
finally had fed up, right, And so I'm just like,
I got to go bathroom anyway, So I trucked out
to the bathroom and I actually said something to the
ushrooms like, uh, you might you know, the ushers are
like all anyways, so not exactly somebody can like not

(06:30):
a bouncer type. So I'm like, you might want to
talk to security because they're you know, unruly appointed them
out which row, what seats, you know whatever, And yeah,
I don't know anybody talked to them, because at the
same time when I went to bathroom, these two actually
exit it. And when I found her in the bathroom,
and you know, I'm like, these thirty something year olds,
shut the heck up. You know, you're at the hot concert.

(06:52):
If you don't want to watch it, why didn't you
go somewhere else? Because everybody else trying to watch it.

Speaker 5 (06:56):
And the worst part from me is you talk about
Motown and the history and stuff. And that's when they
started talking and I missed having.

Speaker 7 (07:02):
Yeah, well I didn't hear any of it because they
were just the entire time. Whenever he's talking or if
he's singing, they're yelling at each other. So all you
hear is is yelling at each other to the entire show.

Speaker 5 (07:15):
And I'm just like, well, luckily I didn't my food
that we had, our food that we had before the
concert didn't come up on me. I was ready to
puke on them. I was so very nauseating, But what
are you gonna do? Anyway, it worked out, okay. They
were a good concert in a way. And then we ate.
Before that, a place called Papa Dan's in Palm Desert
and a very popular restaurant has been there for quite

(07:37):
a few years.

Speaker 7 (07:38):
I think, well, expect to wait, I guess, because there
was people lined out the door and.

Speaker 5 (07:43):
They have pizza, pasta's, great salads, huge salads. I ordered that.
It was a big judge the anapasta salad. I wanted
something I thought kind of light and small, but it
was a huge. This is the size of our of
New Jersey.

Speaker 7 (07:55):
Because one antipasta salad could have fed four people, four
people easily with leftover.

Speaker 5 (08:00):
Or one foot, which she did well.

Speaker 6 (08:03):
No, we had left over, and.

Speaker 5 (08:04):
Then Nizzy had chicken pikata.

Speaker 7 (08:08):
It was totally disappointing. Don't order it, absolutely, do not
order it. If you want some food, then.

Speaker 5 (08:15):
Order that chicken breast was kind of it was pan fried,
it had on it no flavor, and the sauce was
corn starch.

Speaker 7 (08:24):
No, it was in lemone. It was just cornstarch. No,
there was no flavor, didn't have capers. I don't think
there's some capers. But then is it supposed to be,
you know, like we can get pikata. It's lemone, right,
no lemon flavor and the pasta okay, get how puny.
This is one little chicken breast. It's not split chicken breast.
It's one little thinned out chicken breast, right, so it's

(08:47):
it's as big as a hamburger patty. Just imagine that size.
And the pakada just depasta itself. Okay, it's just new
to old people like it was smaller than that. Patty
and I looked at it like, okay, me and me
and Allen's goes share it, and I'm thinking, who's gonna
Thank god it wasn't the only thing we ordered, because
if we shared it, I don't know who's eating who's
looking at it, because you know, there's just not enough.

(09:08):
But then our friend ordered something else and it looked amazing, huge.

Speaker 5 (09:12):
Pushed chicken with spinach, garlic, chicken garlic spinach and artichokes.

Speaker 7 (09:21):
Art choke carts and then with a cream sauce on
a fat chini and it was amazing. He gave us
a bite and it was a huge portion, yummy too,
totally like, totally good.

Speaker 5 (09:32):
So then they had bread, really good bread.

Speaker 6 (09:35):
Bread.

Speaker 5 (09:35):
Bread came out real crispy on the outside, French bread,
you'll kind of rip it apart. And then it had
a bowl of.

Speaker 6 (09:41):
Garlic chopped garlic, chopped garlic.

Speaker 5 (09:45):
Put parmesan cheese and olive oil in there and mix
it up and dip it. It was really really good.

Speaker 7 (09:51):
Yeah, you have eaten. I should have eaten more so
annoying the people next to us.

Speaker 5 (09:56):
You would have done it. So yeah, anyway, it was
very good. So it's called Papa Dans and the pizza
was what people came for. It looked like.

Speaker 7 (10:02):
And we didn't eat the pizza, so we can't say
anything about that. I wouldn't order chicken pikada, but I
highly recommend a salad. I highly recommend whatever the chicken.

Speaker 5 (10:13):
Floord Uscan Tuscan Tuscan chicken.

Speaker 7 (10:15):
That's what he had touched Dusk and Chicken, and they
said their friend actually ordered from previous visit Chicken Vesuvius
that actually looked pretty good too. So I'm just like,
I'd like.

Speaker 5 (10:26):
To try it. And speaking of pizza, I'm gonna be
a judge again. That's my I believe eleventh or twelfth
year at the International Pizza Expo in Vegas in about
two weeks. And last year I was on six panels
and I judge about ninety six. You know pizzas anywhere
from ten to fifteen pieces they throw at us and
it's traditional non traditional pan pizza. Anyway, it's uh. We

(10:51):
get there on Monday, we're flying in Monday, Tuesday and Wednesday.
I'm on four panels on Tuesday all day from seven
thirty two, like four thirty and just so anywhere from
ten to fifteen pizzas each panel. That's four times fifteen figure.
Then on the next day I have three more panels,

(11:12):
so that's another ten to fifteen pizzas. And then Wednesday,
I'm a judge at International Sandwich, Italian Sandwich, what do
you call it? Competition? So there goes my comet got
Hopefully we're not going to a diabetic coma, but I
will watch myself. And actually it's not too bad because

(11:32):
I don't need all the pizzas. I taste it, and
he's coming along again. And last year you must have
had about forty fifty pizzas. I would send out all
the best ones that I tasted, I put on the
side and then brought it out to her. And if
they have big grand stands in there and people can
go and taste pizzas and it's a whole I guess

(11:52):
a trade show where it's like four hundred different vendors,
anything to do with pizza, sauce, any kind of tomatoes.
They have every tomato, Every cheese company was there, everybody,
but like four hundred different ones and you just walk
around eating and very friendly. Everyone is so nice and
it's like one big family reunion. You come there and

(12:13):
everyone recognize each other, and it's really neat. They accept
you so much into it.

Speaker 7 (12:18):
I like all the like to taste all the food
and really learn a lot about the you know, the
quality of types of products out there, right, because there's
so many variety, and so it really neat because I
learned that there are different flowers for different baking pasta,
different types of pasta, different types of you know, pizza dough.

(12:40):
I mean, it really blows my mind. I really it
was a huge learning experience. I really I find myself
learning new things every time, even though I'm not a
pizza pizzeria own, you know, owner or anything like that.
But I really learned a lot just being a home
pizza maker. So I really enjoyed it. And yeah, I
usually I take a bite of like the stack that

(13:04):
Alan gives me, of the ones that looks good. Sometimes
at the time I get it it's all cold. Sometimes
I do pick up the nice ones and eat those,
but otherwise I don't eat.

Speaker 6 (13:17):
The whole thing.

Speaker 5 (13:17):
Yeah we got for dinner at nighttime.

Speaker 7 (13:19):
Yeah We're not doing that again because last time Aaron Alan,
it's like, oh yeah, we gotta go go out to eat,
and went out to eat.

Speaker 6 (13:27):
He didn't eat anything.

Speaker 5 (13:30):
I'm in training out now we will whatever. So we
just got back from Vegas again work work up project,
and I want to talk about some great restaurants you
went to and really interesting ones. One was called kJ
dim Sum. It's at the Real Hotel.

Speaker 8 (13:45):
Now.

Speaker 5 (13:46):
The Real hotel was just bought out by somebody and
they're remodeling the rooms and everything, and I kind of
like it. It's it's an older hotel, but it's quiet,
very clean, free parking, free parking.

Speaker 7 (13:57):
That's keyword, free parking.

Speaker 5 (13:59):
Free parking too, very nice and smiling and friendly. But
the dim Sum restaurant, it's called again kJ dim Sum.

Speaker 7 (14:08):
It's in front of a food court that they just
revamped out. It's not food court anymore. They could have
I don't know what you call it. They call it something.

Speaker 5 (14:16):
Else food court.

Speaker 7 (14:17):
Yeah, but and they have all kinds of food that ramen, sushi,
they have like fried chicken, they have hamburgers, you name it,
they have it there. I want to try those little
vendors out there too. There's also all you can eat barbecue,
Korean barbecue. There's a Vietnamese place. We haven't tried all
the places around there, so my goal is to maybe
try a new place next time.

Speaker 5 (14:38):
Every time we go, we tried new places or try
to at least so.

Speaker 7 (14:41):
So kJ barbecue. So what did we order?

Speaker 6 (14:45):
Dim sum?

Speaker 5 (14:45):
Sorry, let's see. We had rice, fried rice, special fried
rice or everything that was actually very good, had the
real char flavor to it. You really like that. We
had to cashew chicken. Are my friends from Michigan were there,
so they joined us that that was actually pretty good.
I haven't had that in years neither. Yeah, it's kind
of plain, but it was good. What else we have

(15:05):
I'm trying to think shall chicken and that was really
good too.

Speaker 7 (15:13):
We get the hot and sour soup. That was really good.
It was full of ingredients. It wasn't just like like
what so there was actually a little bits and pieces
of different things while you're eating the soup.

Speaker 5 (15:23):
And had bamboo sho.

Speaker 7 (15:26):
Yeah, it's it's not big enough to feed like six
people in this one bowl. They do not serve individuals,
by the way, And.

Speaker 5 (15:34):
What else do we have? What else? Anyway, it was
very good.

Speaker 6 (15:40):
Pepper pepper peppered.

Speaker 5 (15:42):
Beef steak excellent, it was slet mignon and very tender
and peppery, just that perfect amount of heat. It wasn't
real salty. And that was excellent. That was really good.

Speaker 7 (15:54):
In the walnut shrimp.

Speaker 5 (15:56):
Sometimes it's it's good, sometimes it's bad.

Speaker 6 (15:59):
Okay.

Speaker 7 (16:00):
I wouldn't say they are the wow factor there at
this restaurant. I would have tried something else. I think
that wasn't a wow. You know, sometimes you go see
a raw nut shrimp it's so great, you're like, wow,
that's really good. Like sez Un Garden makes one. Channel
Point makes one. It's amazing. So yeah, So I wouldn't

(16:21):
say this is a wow factor at this particular restaurant.
But the other things were absolutely amazing. They were really good.
The price point, I would say, you know, it's what
you expect being at a casino hotel.

Speaker 6 (16:34):
It would be a.

Speaker 5 (16:35):
Big, large restaurant. Last time we've been there twice. The
first time was excellent. This time around, the portions were
a little skimpier, and the service is better. But it
was a little skimpier.

Speaker 6 (16:45):
The service is always good there.

Speaker 7 (16:47):
I mean, you know, you don't I don't know, people know,
like you go to Chinese restaurants, or something Asian restaurants,
you get zero service and they're kind of like you're,
you know, take it or leave it kind of attitude.
And they actually being at the Hotel Hotel, at the
Rio Hotel, I think you get a little more service
and they're actually very nice.

Speaker 5 (17:05):
Good place. So okay. Then we went to Frankie's Uptown
Uptown or in Summerland. Now when we got in, we
got it in late, so we decided, you know a
lot of restaurants are open to twelve and some close
at eleven, so we decided to go there. And that's
one of our favorites we've been there. It's a sports bar.
It's right in Summerland in the big shopping area.

Speaker 7 (17:28):
It's not your typical sports bar. It's not everything they
make is from their kitchen. They're not buying it ready
make from Cisco from a bag. So that's what impresses
about this place for being a sports bar, because it
really I think that word is milks leading for this
proper this particular.

Speaker 5 (17:48):
A lot of them just use package of foods and
they're just blocked. But this one isn't everything. Like I said, fresh,
we had the cow Zone, one of our favorite Stromboli
cal zones close.

Speaker 7 (17:59):
It's just so umblins Stromboli. It's called a stumblin stroll.
We added their homemade meatballs. And if you think of
a cow zone and a Stromboli, you think.

Speaker 6 (18:10):
It's all that dough.

Speaker 7 (18:11):
Well, just wipe that thought out of your mind, because
at this particular restaurant, their dough is so thin it's
barely just holding off to the food. How thin it's
so thin it just seeps right through. I don't know,
I can't even think of something. But anyways, but it's

(18:32):
so nice and light. You don't feel like you're just
eating dough. You're actually eating ingredients, like you know. It
was a cheese and spinach, and then we had the
meatballs added to it. It's amazing. The sauce is amazing.
They give you a sauce on the sight. Oh my gosh,
I get too extra sauce because I drenched mine in
sauce and it's just amazing. Yeah, and then we had

(18:54):
the their Italian sushi is it called Italian.

Speaker 6 (18:58):
Sushi or something.

Speaker 7 (18:59):
It's basically beef capaccio and they rolled it up with
the mixture of pesto, like fresh cut pesto or basil
along with I think it's a arugula and then they
did drizzle it with a balsamic glaze.

Speaker 6 (19:15):
Phenomenal.

Speaker 7 (19:16):
It's so good, so fresh, it's so I mean, I
literally look forward to that dish. That's like the Trumbulli
and that is my two favorite.

Speaker 5 (19:25):
Dish, and mine was the chicken parmesan excellently. That was
another delicious dish, large chicken breast, a large amount of
pasta to share, and it's not for two people, Very
very good, very tender, and meat had a lot of flavor,
a lot of cheese on it, and I really.

Speaker 7 (19:40):
Like that so and I think like it all came
out too with all that food, I think with and drinks,
we all, you know, had a soda. I think it
came out to twenty something dollars each person. I mean
that's phenomenal. I left over too for all of so,
I mean it's truly inexpensive, and the quality of food

(20:02):
you get there is phenomenal and the portions are great.

Speaker 5 (20:06):
Okay, you listening to Let's Sign Out Show right here
on AM ten fifty one six point five FM. The
stations that leave no listener behind and so Let's Sign
Out Show around every Saturday from four to five, and
we're talking about our little escapade in Las Vegas. Another
restaurant that we went to. We heard a lot of
things about it, and we'd like Jewish delis. We love
corn beef sandwiches and tongue sandwiches, all that good stuff.

(20:27):
We decided to try h Weiss's Delhi and Bakery and Henderson.

Speaker 7 (20:31):
Well, it's rated as like the top three delis in
the US.

Speaker 6 (20:35):
Or something like that.

Speaker 5 (20:36):
Yeah, it it has a good rating to it. And
first you walk in, it's kind of a dull place,
nothing fancy whatsoever.

Speaker 6 (20:44):
Nowhere to stand.

Speaker 5 (20:45):
You have to Yeah, you walk in, you're right there
and you have to stand waiting for a seat. And
had quite a few seats, but not as much as
some of the bigger, you know, delis in the area.
But in terms of the food, the negative part, we'll
start with that the service was just was non existent.
I think that one person maybe two people for the
whole floor, and we were stuck in a kind of

(21:05):
a corner where they don't see us. Well it's a
throwing thing, not really, but but try to get their attention.
But anyway, that's to me the most negative thing is,
you know, most of the time they're friendly, and this
one wasn't.

Speaker 7 (21:18):
And the parking was a little difficult. I mean it's
midday and the parking was challenging, you know, with midday
before lunchtime, way before lunchtime, and it was actually like
you couldn't find any parking space. It was kind of
hard because it's right next to the Trader Joe's and
different another grocery store, and so I don't know that

(21:40):
itself kind of turned me off because if somebody, you know,
needed like special you know, upfront parking because mobility issues,
you know, it's really not the place to go because
you're not going to find any you know, and it's
just it's sad, you know that shopping centers are not
set up for that, you know, because you know it's
sometimes we all needed little extra help. So you know,

(22:03):
I think that's a ding on my side. And then
having to stand literally stand by the wall.

Speaker 5 (22:11):
I was waiting to get in inside. It's nowhere to
sit or anything. But anyway, we ordered a It was
a triple deck, three pieces of the Jewish rye bread
and it had Russian dressing, It had Swiss cheese, it
had chopped liver, which I love, and it had pastrami,

(22:31):
but it also had lettuce and tomato, which an onion,
which I couldn't figure out why maybe the onion, but
lettuce and tomato. That's a first. But it was a
hefty sandwich. It was like twenty four, twenty five, twenty
six stars something like that. It came with a big,
nice cup of coast slav or a good coast slav.
It was a good sandwich. I had no problem with it.
It was huge. Number one. The only thing I've had

(22:54):
better bread. I don't know if they make their own bread,
but a good crusty rye bread, Jewish rye bread to
get Jewish delis are really amazing. This is rye bread.
And it kind of was like that, but it wasn't
so it kind of mushed together, you know, when the
dressing soaked in, it got caught a little moushy. But nonetheless,
we devoured that and I really like that. But I

(23:15):
think the best thing of the day was it was
a nine dollars and ninety nineer cents special, And why
don't you describe that? Is that was really good.

Speaker 7 (23:23):
It's a corn beef hash special they had and for
nine ninety nine, they had the corn beef really nicely crisply,
you know, fried with or baked. I'm not sure which
one with like hash browns that's mixed in not a
lot of potatoes, so it's very small more hash less beef,

(23:46):
more yeah, corn beef.

Speaker 6 (23:48):
But less potato.

Speaker 7 (23:49):
So just I would say it's a good eighty twenty
so it's a good percentage, so it's nice and hefty.

Speaker 6 (23:57):
It's just big scoop of it.

Speaker 7 (23:58):
And then they put a Friday egg on top, poake poachake, sorry,
and then they put it with a hollandaise sauce and
it what And then they.

Speaker 6 (24:09):
Gave us side of.

Speaker 7 (24:13):
Choice of b Yeah, they make their own bagel and
bagel was good. They did overtoast a little bit little
chart to my taste, but you know you overtoasted bagel
gets a little hard, and you know it was yeah,
I like it chewy, I like it less charred, okay.

Speaker 6 (24:30):
And then they.

Speaker 7 (24:31):
Did give you cream cheese what if you want, and
they gave you butter with it, but I don't even
want the butter, want.

Speaker 6 (24:35):
The cheap cream cheese.

Speaker 7 (24:36):
And I think it does have like two slices of
grilled the two wedges of grilled tomatoes they came with
the It was huge, and I don't think we finished it.
I mean with the between the sandwich and that. We
didn't finish the barely even made a dent in the
corn beef hash. So that was a really good bye.

(24:57):
I did eat up my bagel. It was super yummy.

Speaker 5 (25:00):
That's behind again. It's called Weiss Wiss Deli and Bakery
in Henderson. Come early, they get to your crowd. I
think they close at four, so then I'll open for dinner,
just breakfast and lunch. So that's that. Let's take a
commercial break. We've got some great sponsors. We want to
let you know about them, and we'll be all right back.

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Speaker 9 (26:36):
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Speaker 5 (26:37):
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(27:00):
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Speaker 10 (27:22):
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Speaker 8 (28:32):
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(28:53):
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Speaker 5 (29:04):
Hi. I'm food critic Allan Morgan, and you can dine in,
take food out, or have them cater your next special event.
I highly recommend Cowboy Burgers and Barbecue at their new
location at five five seven three Arthington Avenue in Riverside.
Just look them up on the internet. That's Cowboy Burgers
and Barbecue, happy eating.

Speaker 8 (29:23):
And perfect for the holidays. Cowboy Burgers and Barbecue is
also available for catering. That's Cowboy Burgers and Barbecue in
Fontana and now in Riverside on Arlington.

Speaker 7 (29:36):
Well, welcome back to everybody. As Alan trying to get
his phone.

Speaker 5 (29:43):
I have no memory, so my memory is on my phone,
and as he just took it. So we actually went
to Tijuana for I got my teeth done, part of
my teeth done. And if you ever need a good
dentis a lot cheaper than here. Nothing against Dennis here.
I mean, I've got some friends who I really like everything.
But for what I had done, they wanted thirteen thousand

(30:06):
dollars for implants for second part of an implant. First
part was ten thousand, but they wanted thirteen thousand. I
got it there for about forty two hundred dollars. And
she also decided or thought suggested that I got some
caps on there so it blends in better.

Speaker 7 (30:23):
And I think it's four more.

Speaker 5 (30:24):
I got four caps and everything like twenty five hundred dollars,
which is amazing. So anyway, I really highly recommend him.
So if you need to get a hold of me,
you can ask Alan dot Borgan or you can just
Facebook Alan Borgan. Either way you'll find me. But we're
looking for a restaurant that we had there. It was
a all you can eat hot pot and.

Speaker 6 (30:44):
Mongolian barbie that came back.

Speaker 5 (30:46):
Right, but it's no good because you can't tell you where.
So that's the bad news. The good news is news
kind of my phone back, please, thank you. You know,
the show was flowing so good.

Speaker 7 (30:58):
Well because I forgot my phone, so once again I
have an issue with like.

Speaker 6 (31:03):
Leaving my phone behind sometimes when I'm.

Speaker 5 (31:06):
In among other things.

Speaker 7 (31:07):
Yeah, well that's why I usually have a strap around it,
and I took it off because I was like, oh,
it's easier to you know, put in my purse without
the strap.

Speaker 5 (31:14):
But you don't blame me this time, so that's so okay.
Back to Vegas. One of the highlights I think that
we found was a restaurant called and I heard a
lot about it. It's called Ping Ping Pong, not Ping
Pong Ping Ping Pong. It's in the Gold Coast Hotel,
which I've never been to. If I have, I don't

(31:34):
remember it. But it's a huge resort, beautiful resort, really nice. Again,
it's one of the older ones. It's off the strip.
It's got everything you want. Some great restaurants there and
this one was just it blew me on mind. First
of all, we're probably it's probably like ninety percent Asian,
ten percent non Asian, so that's a good sign right there.

Speaker 6 (31:55):
And it was busy, large restaurant.

Speaker 5 (31:58):
Everyone's you know this, waiters and servers are dressed up
kind of in the old Chinese outfits, you know, for
waiters and stuff. And I just got a good vibe
on it. The menu gigantic. I don't think I've seen
a bigger menu. And it's got a lot of regional
Chinese dishes, not just the same one from Sechuan or

(32:20):
you know, Cantonese or what he called Shanghai. It's a
lot more than that. There's regions I've never even heard of.
And we tried a lot of different things. And again
it's crowded, so you have to get there, get there early.
They don't take reservations, but it's called ping pang pong.
And let's talk about what we had. Is the first

(32:41):
we had the sticky rice. Is he loves sticky rice.
It was kind of like a fried rice, but it
was maybe with the sticky rice.

Speaker 7 (32:48):
Which sticky rice is a sweet rice. Right, so if
you know, if you know Thai food, you know how
you get the sticky mango sweet rice kind of thing.
Well that's been sweeten with coconut milk. But this is
us the same sticky rice, but they stir fried it
so salty, and there's there's like I think there.

Speaker 5 (33:08):
Were like chiny sausage, dried scallops and green onions, and
it was outstanding. I love fried rice, especially the sticky rice,
and that was really really good, very authentic.

Speaker 7 (33:20):
It's not something you find at every Asian restaurant just
because it's labor intensive and it's hard to make it
right and you know, not make it greasy.

Speaker 5 (33:30):
So right then we had shrimp. They have a lot
of tanks in the back with live crab, live lobster,
live prawns, big big giant prawns. They have a lot
of a lot of different fish there and they so
we decided to try the fresh prawns. It was like
forty dollars, a little pricey, but it was about a

(33:52):
dozen or so giant shrimp with.

Speaker 7 (33:55):
They were like they say it was shrimp, but when
we got it, these things were like longest after it's.

Speaker 5 (34:03):
Being cooked, about eight inches huge.

Speaker 6 (34:06):
Yeah these are prawns. They weren't. And it was so
so fresh.

Speaker 5 (34:12):
Right, nice batter on the outside, had little garlic on air,
and uh, it's it's a very interactive dish. If you
don't like peeling things, you may not like it, but
you know, you suck at, you eat the topping, the
fried part rout, some of the show you can eat,
and then you just kind of pull it off and
eat it. Very very juicy, succulent. I mean they were

(34:35):
just swimming not too long ago. But it was very
very good. I thought it was excellent.

Speaker 6 (34:40):
Yeah, I think it was ever it was.

Speaker 7 (34:42):
I thought it was pricey at first until I saw
the size of them and the quantity you got. I
mean we counted up. I think we got like ten
or eleven of them. I mean, these are huge, huge prawns.
And then it's after you peel it that you know,
the the key part of Sometimes you get a stir
fried or some sort of shrimp with like the shell

(35:04):
on it. It gets stuck to the meat and so
you end up not being like half of it's being
stuck on the shell you peeled off and then so
hardy you meet left.

Speaker 6 (35:12):
Well, this is not the case.

Speaker 7 (35:14):
And I think they flashed for it so quickly, and
because it's such a giant prawn, it was easy to
peel it off.

Speaker 5 (35:20):
Well, the back of the back of the prawn they peeled,
they slid.

Speaker 6 (35:24):
It, so they deveined.

Speaker 5 (35:25):
It, deveined it with all the poop in it. Then
they so it's easy to take apart.

Speaker 7 (35:29):
But yeah, that's another highlight. I like the devening part. No, no,
absolutely so, yeah, divening devein shrimp is like the way
to go. And these are amazing.

Speaker 5 (35:43):
Really really good. And then we had something we've never
had before their version. And I forgot the province who
was in, but it was. It was a beef stew,
but it had brisket, big chunks of brisket, and it
had beef tendon and if you never had beef tendons,
it's loaded with collagen. And I had a little chew
to it. This was the most tender beef tend and

(36:04):
I've ever had no chew.

Speaker 6 (36:06):
It's really nice.

Speaker 5 (36:07):
I really liked it. Very small, I think, I mean
I couldn't even tell it was tended, but nice meat.

Speaker 7 (36:14):
I mean, this one has tons of meat and turnips.
And the turnip is the Dikon turnip, so they cook
it so it's really sweet. I mean it's a white
root vegetable, so it's like a root of a gorge,
but has a lot more sweetness to it and juicy.
And so mostly it was the brisket and the turnips.
I thought it was amazing. With the sauce, it was
really tasty. It was great to put on the rice.

Speaker 5 (36:37):
Very authentic, and we definitely would go back there again.
So it's called Ping Ping Pong. It's in a Gold
Coast hotel. Makes just to go back there, try other
restaurants there. And I really liked the casino and everything.
It's really nice.

Speaker 10 (36:49):
It was.

Speaker 5 (36:50):
It was a funny evening. Parking is free, so that's
a good thing too. So okay, next on the way
home or on the way there, actually we were hungry,
so we stopped at Victorville and VITORI you know, no,
it's Victory isn't it Sandburg? Okay, right before the Victora
that's right near the university. It was called Yang's Noodle House.

(37:10):
Now is He's been there before. So we wanted something
kind of quick and easy. And uh, first of all,
it was it was like on what it was like?
There was it a wedd Sunday Sunday? It was like
during the day and crowded as can be.

Speaker 7 (37:22):
And what wasn't mean lunchtime was way past lunchtime.

Speaker 5 (37:26):
Yeah, it was quite good. The big menu, very nice, Uh,
non existence service. We saw her, she took their order
and that was that. We never saw her again. Really
gave us a bill, I think. But we had what
do we have? I can't remember anymore?

Speaker 6 (37:42):
Alan ordered orange chicken.

Speaker 5 (37:44):
We had the orange chicken. We had pod Thai rice.

Speaker 6 (37:47):
Not patchai.

Speaker 7 (37:48):
It's pets you.

Speaker 5 (37:51):
With a deep you know, white noodles, rice.

Speaker 7 (37:54):
Noodles and fried and scallions and green onions.

Speaker 5 (37:59):
What right, that's pretty good. I like you like those
kind of noodles you like. I like egg noodles better
than the noodles. These were like yam noodles.

Speaker 7 (38:09):
I think they know they're rice noodles.

Speaker 5 (38:12):
I don't know what do I know.

Speaker 7 (38:14):
They're expert ft rice noodles. They're just the wide ones.

Speaker 5 (38:19):
We had yam noodles somewhere where do they have them noodles?

Speaker 6 (38:22):
The hot pot place that's.

Speaker 5 (38:24):
A hot Okay, I'll come together. But anyway, it was
very nice and you know nice, prices were good, portions
were good, and uh, I kind of liked it.

Speaker 7 (38:33):
So yeah, I thought the orange chicken. They actually used
quality chicken breast, which really is unusual because you go
to the Asian, you know, restaurant, you get a lot batter,
very little chicken, and usually it's not white meat. Well
this is all white meat and very low batter. And
the sauce was amazing. But then you know, it was

(38:54):
really dry because chicken breast has no fat, so when
you you cook it up, it becomes a little solid
pieces of dry meat. So I thought it was a
little dry, but ALAN really liked it.

Speaker 5 (39:07):
So you know, well I liked it because I got
teeth now I can eat it. But it was it
was tough. It wasn't nice. It was chrispy on the outside.
It didn't have a lot of batter, but it was
still dried out at.

Speaker 7 (39:19):
A bit, So, I mean, it was good quality, So
it's kind of like, you know, like catch showing too.
I mean, I wouldn't ding them for it because I
think a lot of people loved it, because you know
a lot of people, you know, but I I would
have prefer I preferred dark meat anyway, so it's kind
of like a wash. I think my preferences would be
different with than somebody else, but everybody else around it

(39:41):
has different types of food. They served a little bit
of Me's, a little bit of tied, a little bit
of Chinese, so it kind of gives you a variety
of juice from and everything else looked really good. And
I've had things ordered there before and I really wasn't
like it. I liked it, and you know, they were clean,
it was quick, you know, to the point kind of place,

(40:02):
no frills, but you know it's it's decent. It's good
food for you know, reasonable price, I think right.

Speaker 5 (40:09):
Another restaurant we went to this was like two days
after we got back from Vegas with secheuon Garden in Montclair.
Sometimes you just want you're in for something that you
just miss and I missed this restaurant. I love it,
and this is one of our favorites. Portions are huge,
quality is excellent, prices are perfect and just really really nice.

(40:32):
Everything we ordered was perfect. Want you talk about that?
And it was so good.

Speaker 7 (40:37):
Yeah, we really love Singapore noodles. And you know, if
you don't know what Singapore noodles are, it's basically thin,
very thin rice noodles that stir fried with.

Speaker 6 (40:49):
Onions, with green onions.

Speaker 8 (40:53):
With.

Speaker 7 (40:55):
Like a little bit like some eggs, some chicken. Sometimes
they put shrimp in it, sometimes pork in It just depends,
you know what meats proteins are gonna put in, but
it comes with it. And then they put sprinkle like
curry powder in it. So it has a dry curry
flavor to this sturfried, not over powering, just enough of kick.

(41:19):
I mean, it's not like you're eating curry, but it
does have the curry flavor and so it has full
of flavor.

Speaker 6 (41:24):
And we really like that.

Speaker 7 (41:25):
And I think the says Ron Garden is one of
the few places that does it right because they you know,
it's hard to stir fry rice noodles.

Speaker 6 (41:33):
It's something you can't do. It really not can't do
at home.

Speaker 7 (41:36):
They get sticky and they get mushy and because the
high heat of their walk. Usually that's something I, you know,
I have to go eat out to eat, I would
order yeah, sturfried rice, noodles of some sort, just because
it's something it's hard to do at home, and theirs
is phenomenal.

Speaker 5 (41:54):
After all, the Chinese food we had, what.

Speaker 6 (41:56):
Else do we get? Hello?

Speaker 5 (41:58):
That was just noodles. We had the chicken? What else?
What chicken? Did you?

Speaker 6 (42:04):
I didn't talk about the chicken.

Speaker 5 (42:05):
You did orange chicken? Oh?

Speaker 6 (42:07):
I didn't?

Speaker 7 (42:08):
You just know that.

Speaker 8 (42:10):
Garden?

Speaker 6 (42:12):
Okay, Alan's mind is somewhere else.

Speaker 5 (42:15):
General General, Yeah, general salad chicken. That was excellent too.
That was good. It was crispy on the outside. Portions
are huge. I still can't figure out how they portioned
things out. I don't think they do. It's just like
give them a give them to them. And it wasn't
just they know me, excuse me all they're all around
us too large portions. So if you're a little bit

(42:36):
shorter of money and you want to eat big and
eat good special garden in Montclair, excuse me. So then
coming here, we were planning to three different restaurants, were
planning to go to until we looked at the time,
it was like, oops, better, we're gonna be late here
at the scene.

Speaker 7 (42:52):
Well, especially between the like full down, poor rain and
the streets are flooded and then you know, do you
really want to go out at the cars and you
get wet and then you try and that all yeah
no nah.

Speaker 5 (43:05):
So you know, plus we just spent a lot of
money and h on vacations and everything. We decided to
kind of kind of budget our eating out a lot,
I know, ha haaha. But They'll Taco, believe or not,
they have sixty cents snack tacos. Now, they're they're small,
they're not gigantic.

Speaker 6 (43:21):
But the only way you get them is get.

Speaker 5 (43:23):
Their rewards members. So you sign up for it on
the app.

Speaker 6 (43:26):
And for sixty's the.

Speaker 5 (43:28):
Sixtieth anniversary of Dell Taco, so we got what four
tacos and it was like two dollars and forty cents.
I mean, you can't beat that, and a sugar free lemonade,
which is actually really good. So but They'll Taco, I
mean they've been around forever, and you know they started
they were bakers and them and Taco Bill and all

(43:50):
of them worked to McDonald's. They all have the history
back in Sambordin. Sambordino has an incredible history. A friend
of mine who wrote a book about it, who's very
really nice guy, John Weeks. He used to write for
The Sambordino Son. I gotta get a hold of him
because he knows the history of all the different fast
food places that started here in Sambordino. You're Winner Schnitzl,
to Taco Noggles, Taco Bell, McDonald's. I mean it all

(44:13):
pretty much started here.

Speaker 7 (44:14):
So yeah, and you know, I usually for Del Taco
if I'm in a hurry.

Speaker 6 (44:21):
I love their crinkle fries.

Speaker 7 (44:22):
I think, you know, growing up, I think it was
my family didn't eat fries or anything like that, so
having fries and crinkle fries has always been like the tree, right,
so having crinkle fries, and they're the only ones that
have it.

Speaker 6 (44:38):
So I love their fries. You're a little kid or
I love the crinkle.

Speaker 7 (44:42):
Fries, but that's the meal. If I eat that, forget it.
I can't anything else. So I didn't order that.

Speaker 5 (44:48):
But yeah, So coming up, we're gonna be uh traveling
some more a getting to pcxpos in Vegas. I'll be
there for four days, eating lots and lots of pizzas
and making a judge Italian sandwiches, and it's gonna be
an interesting experience for me. I've never I've had ninety
six the most. And that's not walking around eating other

(45:09):
people's pizzas too. You know, sometimes you're out when I'm
not reviewing them moment, I'm looking at the pizzas that
others are making, and of course they look great, so
you got to try it. But that's me interesting. And
Esther's Kitchen probably my favorite restaurant so far in Las Vegas.
That with Chef Trees we've had on twice on our show.
His new restaurant, I have a bit of a delay,

(45:31):
but it's opening up on the eighth of March, so
it's gonna be open like five. It's a huge place,
a lot more people. They're gonna have a lot more
items in there on the menu, but the same quality.

Speaker 6 (45:43):
And I can't wait for this still seasonal Yeah.

Speaker 5 (45:46):
Yeah, really really good stuff. And what else is going on?

Speaker 7 (45:51):
Well, we want to definitely after the show, we're gonna
visit China Point.

Speaker 5 (45:57):
Yeah. Why is it good news and bad news? The
good news is I think they're retiring. I think they
sold the restaurant. The owners, Judy and Simon. I've known
them for twenty years. When I first got started, I
to me that was my go to restaurant at the time.
Very nice people and everybody I've told about they loved it.

(46:18):
And I heard they're retiring, so we're going to go
there just to make sure if that's true. We want
to say goodbye to them and thank them. And I
want to get their you know, home address and phone
number or a cell phone and stuff and come a call.
And I've been promising them for twenty years on your
day off, which is the one day a week we
want to take you with somewhere. But they're so busy
and tired. But now we can do We can take
them out for dinner, and that's my pleasure. They're just

(46:40):
nice people. Sometimes one of the joys of being a
food critic is meeting some incredible people, just friendly as
can be. In you know, My whole thing too, is
it's all when I when I entertain, it's not the
eating part for me. It's it's it's your heart eat
the love you put into the dishes, and that's why
people are in there, not in it for the money.

(47:01):
You're not end to make a quick buck because it's
impossible to do that, especially with food costs. Food costs
are everywhere you go, whether it's here or Vegas, it's
it's high. You know, it's uh. I was just thinking
last night, now, when when when it gets really you know,
the economy is getting better. So I'm not blaming the
economy or anything. It's just the food costs.

Speaker 6 (47:20):
And once they go up, I don't think it ever
come down.

Speaker 5 (47:23):
Does it ever come down? I don't remember that.

Speaker 7 (47:26):
I don't like, I don't remember once they increased the
price of food, have a go, oh, we're going to
go back to roll it back till you know, I
remember eggs are ninety nine cents of carton, but you know,
like that, I've never seen a nine nine cents an
egg anymore.

Speaker 5 (47:40):
Now in California, it's you don't you know the employment
or taxes, you know, not taxes, but to pay the wages,
which I'm all for. I really think a lot of
these people really earn the money they you know, they don't.
I should say they deserve a lot more money than
they get. And but someone's got to pay for it,
and it's got to be us so.

Speaker 7 (47:59):
Well, being a small business owner like myself. It people
don't realize you don't really make a lot of money
in the margin. You know, it looks like a lot
of money up front, but then by the time you
pay the state, pay at the federal, and then all
the other taxes and all the expenses, you really don't,
you know, come out ahead as much as you think

(48:21):
you do. You know, I think a lot of people
that are bigger businesses probably do a little bit better.
But like you know, small businesses in California, it's hard
to operate because there's a lot of state tax and
you know, business tax that the state impose on small business.

Speaker 5 (48:36):
And a lot of the restaurants, especially fast food restaurants
now chain restaurants, they're kind of going after each other. Windy's.
I didn't read the whole article. I was rushed out,
but I believe it was during rush hour their prices
are increased and you know, the busy times it's increased,
which again I could be totally wrong, but I'm pretty
sure that's what it was said. So other places, like

(48:58):
I heard Carl's Burger King they're giving away free burgers,
you know, to get people with Carls. They had a
free burger during the Super Bowl. We went in there
and everyone's lined up for free burgers, you know.

Speaker 6 (49:12):
But they have good burgers. I have to say, I
have to pick a burger. Carls Junior is not bad.

Speaker 7 (49:18):
I mean, you know, it's a fast food burger, but
it's decent and he has a lot more stuff in it.

Speaker 5 (49:24):
You know.

Speaker 7 (49:24):
The patty is a good size. I mean, there's not
mushy buns, you know.

Speaker 5 (49:28):
But but and I say, a big butt.

Speaker 7 (49:30):
I don't know, you hate them, what is it?

Speaker 5 (49:34):
But no, I'm saying I still rather go to the
smaller restaurants, like Cowboy Burger has a really nice bacon cheeseburger.
But my new favorite one, which is I think close
to the house. That's that's the only reason. But it's
so good. It's the USA Burgers or Burgertown, USA, and

(49:54):
there's about five or six of my believe, and they
have a California Burger. It's like nine dollars eight ay,
I think it is eight fifty and it's got the burger,
it's got cheese, lettuce, tomato, pickle, it's got avocado in it,
and crispy bacon. I mean perfectly crisp bacon, which most
places in the time you get a bacon burger it's blood,

(50:15):
it's limp and everything. But their burgers are filling and
very very good. Is He. I took her there for
the first time. She had a really nice experience with
a club sandwich. Very simple, but it was really really good.

Speaker 6 (50:28):
Yeah. I like their clubs sandwich. It was really good.

Speaker 7 (50:31):
I was really impressed because usually you know that they
over toast the bread, too much grease on the bread,
too much mayonnaise on the bread, and then not enough meat,
so it's something's wrong with it.

Speaker 6 (50:43):
And this one was huge.

Speaker 7 (50:44):
It took me like two and a half meals to
eat it.

Speaker 6 (50:48):
It was you know, it was good. It was really
good quality.

Speaker 5 (50:51):
Yeah, and they had supposedly it's some of the best
zucchini fried zucchini and is He liked it because we
didn't much breading. Some of them are all bredded and
just a small little piece of ZIKII. Not this one.
This one had it was a light bredding, but a
lot of them just really really good. So again Burgertown, USA.
It's in Redlands, but they're also the one in Ontario.

(51:13):
Many times waiting for ezy to come from an airport.
I would stop there, my secrets out now and have
a burger because I haven't had breakfast at lunch most
of the time. So but I'm really really good about that.
So after this, we're on our way to China Point.
Hopefully they'll be around for a long time with other
new owners, and but I just want to say goodbye

(51:34):
to to the old ones. They're really really real nice people.
And what else going on? Tomorrow We're going to La
and meet see my mom and we're gonna be going
we might depending on the time. I want to take
her to Langers Pistrami Delicatessen. I think they closed her
and before dinner, but maybe afterwards we can go. They

(51:56):
have the best pistrama. They've been voted the best pistrami sandwich,
really really good.

Speaker 7 (52:00):
Of course, Alan's been talking about Langers for a long
time and well for years has been and I have
yet to taste it, So I'm not holding my breath.

Speaker 6 (52:10):
I'll keep guys posted.

Speaker 5 (52:11):
Well, yeah, sometimes I forget these things, and there's just
so many opportunities, and but you know, I don't get
neither one of us get into moods like I'm gonna
mood for this, I'm gonna mood for that. So we
spend more time at home or in a car. What
do you want to eat? I don't know what do
you want to eat? I don't know where you and
we always forget about the ones like that, so.

Speaker 6 (52:28):
Or Alan end up cooking three different entrees so.

Speaker 5 (52:31):
You know, well make sure we cover the basis and.

Speaker 6 (52:33):
He won't eat it, so if somebody has to eat it.

Speaker 5 (52:36):
Well, always trying to lose weight here. So anyway, let's
sign out shows on every Saturday from four to five,
and uh, we're gonna do a lot more travel segments.
We're gonna be going to Chico pretty soon, and Izzy's
going to a new Jersey that should be really interesting,
new work, new Jersey. So we'll have to figure.

Speaker 7 (52:54):
I'm not going it's literally a work thing, so for
two days, I think, yeah, so no three days. It's
one day to fly out, one day for meeting, another
day to fly back. So yes, it's three days, but
you know, don't get to see anything because these are
work meetings and not don't have a car, so it's
gonna be uber so you know it's gonna be limited

(53:15):
exposure in the little town.

Speaker 5 (53:16):
Yeah, but you always find good things in the little town,
so yeah, we'll see people do travel there. So well
until next week. Food critic Gallenborg in here and is
he bussy happy everybody, and we'll see you next week.

Speaker 4 (53:33):
You will get.

Speaker 10 (53:38):
Express one o.

Speaker 1 (53:40):
Six one o six point five.

Speaker 11 (53:45):
Southern Californias, NBC Radio News dot Com.

Speaker 8 (53:54):
This segment sponsored by our friends at the All News.
Sammy's Restaurant. Sammy's is now opening Cala Mesa 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.

(54:14):
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

(54:36):
private meeting room, available for parties of fifteen or more
on a first come, first serve basis. Sammy's is now
opened from six am to nine pm every day at
five point forty sandal would drive off of Exit eighty
eight at the ten Freeway in Kalamesa. Look 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

(54:58):
Sammy'scafe dot net so you can also find discount coupons
to save money. And by the way, Sammy's has free
Wi Fi too. Sammy's and Kalamesa Ray also well. One
of their other locations are ready to serve you. Sammy's
is now open in Kalamesa.

Speaker 3 (55:16):
Hi, folks, it's Milan Vukovich from the Tahibo Tea Club.
We just received our first shipment since the new tariffs,
and because our tea is harvested deepen the Brazilian rainforest,
we had to pay a fifty percent import tariff just
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(55:37):
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That's eight one eight six one zero eight zero eight eight.

Speaker 2 (56:16):
It's that time of year again, No, not the holidays.
Medicare open enrollment and if you have questions about Medicare,
you should talk to the local experts Paul Berritch and associates.
Paul and his agents are certified with plans that are
accepted by most of the medical groups in our area.
Call nine oh nine seven nine three oh three eight five.

(56:36):
That's nine oh nine seven nine three oh three eight five.
Their services are free and after forty three years in
the business, their agents are trained to help you pick
the plan that's right for you.

Speaker 11 (56:48):
The Redlands Theater Festival presents their fifty third season located
in the Beautiful Prospect margin five productions in rotating repertory.
This year's lineup includes Young Frankenstein, Dyo Gals, The Spit
by a 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 dot

(57:11):
rtfseason dot com or nine oh nine seven ninety two
zero five six y two.

Speaker 1 (57:18):
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 Corkis, to fund times at SB Raceway,

(57:43):
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, that is nine oh nine eight eight
nine eight three seven seven Extension two twenty four.

Speaker 9 (58:09):
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Speaker 8 (58:15):
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