KCAA: Let's Dine Out with Allan Borgen (Sun, 19 Oct, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 19 Oct, 2025

Episode Transcript

Speaker 1 (00:00):
Program k c a A.

Speaker 2 (00:01):
The Inland Talk, Express Food, Glorious Food, We're anxious to try.

Speaker 1 (00:11):
Frank say.

Speaker 3 (00:14):
Our favorite diet, Just picket your own man at steak
Ribe roasted or stay.

Speaker 1 (00:23):
Wonderful. So Flumby.

Speaker 4 (00:37):
Made from Why We Hated to.

Speaker 5 (00:53):
Welcome to another delicious edition of the Lex sign Out show.

Speaker 2 (00:57):
Food critic Allan Borgan here and is it bussy?

Speaker 5 (00:59):
And you can until for my excitement my voice. I'm
really excited about today's show. We recently met with in
a chef that just blew us away. We're pretty much
talked to him for about two and a half hours
and I could have spend years of talking to him.

Speaker 1 (01:15):
His restaurants are amazing.

Speaker 5 (01:16):
It's from Las Vegas and he's award winning chef and
we're gonna have him on our air in a couple
of minutes, and we have a how did a legend?
NFL legend who played for the San Diego Chargers and
he'll be on later on talking about it's Pork Ryan
Appreciation Day. Plus there's a charity at the NFL is

(01:37):
in deeling with so we're gonna be talking about that.
But anyway, how are you doing?

Speaker 1 (01:41):
Is he good? Excited about this interview.

Speaker 2 (01:44):
Yes, I'm so excited.

Speaker 1 (01:46):
It's funny.

Speaker 5 (01:47):
We've met with him about what two weeks ago, yes,
and we're still talking abou him every day. He's just
like wow, Wow, Wow. Every restaurant we go to was like,
oh my god, why can't it be like him? Why
can't it be like him? So anyway, we can't wait
for that. And I hope we're doing good. Hope there's
a lot of good restaurants out there. A lot of
new ones are opening up, which you're gonna be going
to briefly probably the next week or so, two weeks.

(02:07):
And what else is going on and everything else?

Speaker 3 (02:10):
No, just anticipating the excellent weather. What's gonna have by tomorrow?

Speaker 1 (02:15):
Eventually be sunny?

Speaker 5 (02:17):
Eventually? I heard climate change. You know a lot of
people are against that, but I'm like, I don't know
about that. But anyway, let's get it right into our
interview with us. Is a gentleman who we've been to
his restaurants.

Speaker 1 (02:30):
We're around three four times. Now.

Speaker 5 (02:32):
We've brought people with us, and everyone says the same thing,
Oh my goodness, this is like the best we've ever had,
and we've just been blown away and throughout my almost
thirty years of being a food critic, I've met a
lot of incredible chefs. Everyone is has so many good
things about them, But this is one chef that hasn't
come all rolled into one. I've never met anyone like him,

(02:55):
and I'm not here just to schmooz him. I'm really
I want everyone to know about him, especially you know,
a lot of Vegas, A lot of people go to
Las Vegas, and I think it would be important to
know about him and go to his restaurants and hear
about the hope, what's happening in Vegas, and but more
importantly about him as a as a man, as a chef.
That's what impressed us and with us is Chef James Trees.

(03:15):
And also he's got a friend of him, a friend
of his, Eric Gladstone, who's with him too. We'll be
talking with him a few things about him later on.
But welcome to let's sign out, Joe Chef.

Speaker 6 (03:26):
Hey, how are you guys? How's ever there?

Speaker 1 (03:28):
Good? Good? How's the weather there, Luke Breeney.

Speaker 6 (03:32):
No, actually, it's night's being clear right now. It's only
a partial chance to reign over the next week. This
week's gonna be a little bit weird as we go
into Super Bowl week. Yea, hopefully everything works out and
it should be clear by Saturday. But today it's probably
like seventy two and gorgeous, So nothing to complain about.

Speaker 1 (03:52):
That great with me?

Speaker 5 (03:53):
As is he?

Speaker 1 (03:53):
You met her last time we were there?

Speaker 6 (03:55):
Hi?

Speaker 2 (03:56):
How you Dylan?

Speaker 6 (03:57):
Yeah, it's creepy to talk to you again.

Speaker 3 (03:59):
Yes, well, we'd like to get jump right into it.
We'd like to let out is listeners know a little
bit about yourself? Can you tell us a little bit
about yourself?

Speaker 6 (04:10):
Yeah, a bluely. Well, I'm born and raised in Las Vegas,
and I tell people all the time that I grew
up in a little small town in northern Mexico, fifty
thousand people, and that's the truth. I mean, like, I
grew up on the East side of Vegas, is a
very you know, Latin American neighborhood, and it kind of

(04:31):
has grown and it's uh and it's awesome. It's on
the east side. It's pretty naving. I went to Vegas
High School and I went to ATCC, which is like
a technically cool and from that I was able to
get into a culinary program when I was about sixteen
years old, and that led me to an internship of

(04:53):
the Mirage where I got to basically intern with the
best cooks in Las Vegas when I was sixteen years old. Wow,
I've been you know, I've kind of fallen in love
with cooking and I've been doing it ever since.

Speaker 5 (05:10):
Was everybody in your family that was involved with cooking?
Or how why cooking? I mean, obviously it's food, which
everyone loves. But what it really got you interested in cooking?

Speaker 6 (05:20):
You know, my dad had a great saying. He said,
if you learn how to cook, you can get a
job anywhere in the world. And I tried to tell
that and try to like impress out upon my young
folks today because it's so true. The life skills and
the valuable skills that you learn working in a kitchen
when it comes to discipline, understanding, taking, you know, taking direction,

(05:44):
and really comprehending and then repetition. Those things, whether or
not you're working as a dishwasher or a lion cook
or a tu chef or an executive chef, are skill
sets that will take you anywhere in the world you
want to go. And it's something that was very freeing
for me, and it was important to me to learn

(06:08):
those kind of things because coming from the East side
of Vegas, we didn't grow up with any money. It
was one of those things where we were very lucky
and fortunate if we even got to go out to
a restaurant. So like being able to share that and
give a leg up to these young people who are
coming through the kitchen is kind of awesome.

Speaker 5 (06:30):
Now, besides just your interest in it, you've worked over
the years with incredible chefs. I was reading over some
of the people you've done, who we've actually talked to
on our radio show before. Why don't you tell the
audience about some of the people you've talked to some
of the chefs that kind of I've.

Speaker 6 (06:46):
Had a really I've had a really very career, I think,
a different kind of path than a lot of chefs
of my age and a lot of chefs in a
restaurant business where they usually stick with one or two
over their entire career. And what I've learned is like
I could basically pick up everything that I needed to

(07:07):
know from a chef in about two years. So I
worked with Luke Peladino and Alessandra Strada when I was
young when I was seventeen eighteen. Then I went to
Colhaska in New York and then from there I went
to work at Lebanonden in New York City with Schefferk Repair,
and then from there I moved back to Vegas and

(07:29):
worked with Michael Mina at restaurant Aqua at Bellagio before
it even became the restaurant Michael Mina, so I was there,
and then I moved over to Bradley Ogden when they
opened Bradley Ogden at Shusar's Palace in two thousand and three,
and that was a really cool experience because it was

(07:50):
an amazing kitchen team with a lot of different chefs
who were extremely skilled, and we were all young and
hungary to show what we could do. And that year
we won se Restaurant in America and they, you know,
some of my best friends to as they are, were
people that I met in that kitchen. And then from
there I went and worked with Andrea Rashott at Alisa

(08:14):
at the Palms and chefs Shaka Sonon. That was an
amazing time, and then I was in a car accident
and had to kind of reevaluate everything. Went back to
Michael Mina at knob Hill working with my friends Ben Needs,
who I met at Babbie Ogden, And from there I

(08:35):
joined the corporate team for Likecomina as a corporate CuO
chef and basically we went around the country and opened
restaurants together. And that was an extremely cool time because,
you know, you think of the Mena Group now as
having you know, forty restaurants and offshoots and different hospitality
groups and everything that's associated with it, But when I

(08:56):
was part of it, it was five people sitting around
the stable, you know, trying to figure out how to
take over the world. So it was a really cool
time to be u a part of that. From there,
I went to London and worked at The Fat Duck
for a small amount of line until I got kicked
out of the country for UH for a being there illegally,

(09:17):
which I highly recommend.

Speaker 1 (09:21):
UH.

Speaker 6 (09:22):
And I came back and kind of landed in Las Vegas,
kind of land in La excuse me. I spent time
working with Acostia Richmond, who was Michael Jackson's private chef
for years and years, and then I worked with Ray
Garcia and I was this chef's raisine and then I

(09:43):
got on with Cord Ramsay and made a health kitchen
and Kishen Nightmares for a couple of years. That was
a lot of fun. And then I, you know, started
a consulting business, did that for a while, built some restaurants,
and then I became the corporate chef for American Gonzo
Group and was in charge of running Superba and helping

(10:08):
out with the pizza spot to piss on the pizza,
which we had ten of and it was a really
great gig and I didn't want to quit. But when
I got back to Vegas, I just had something calling
me back home and I was time for me to
open my first restaurant, which is at right.

Speaker 1 (10:26):
Boy, that's all the experience you got is yours, you know.

Speaker 6 (10:35):
You know, I worked with a lot of chefs. I've
seen a lot of different ways to make things work,
and I've been able to see what works and what doesn't,
and I can be critical and allow myself to not
fall into the same tracks that other chefs have fallen into.
So that way, you know, I use all my experience
to hopefully create the best experience for our diners. And

(11:00):
I'm not trying to replicate another restaurant I'm trying to
be original so well, you I feel like my experience
in kind of all aspects of restaurant has a very
decidedly customer focused, you know, slant to it. It's not
about like you know, you'll hear chefs talk on and

(11:20):
on and on about how the foods is so important
that the food is only probably twenty percent of a
restaurant experience. You know, Like the food's great, that's that's
my requisite skill set is making foods. But all the
other things that you have to do to make the
restaurant cohesive and work correctly and have the staff trained properly.

(11:41):
That is like, really what I've learned by working for
all these different people.

Speaker 1 (11:46):
Right now, there's one chef you didn't mention.

Speaker 5 (11:48):
I don't think you did so a manner of what
you're saying, But it's Heston Blumenthal, which actually I have
one of his barbecues. He sent me a grill to
do a view on. Yeah, it's kind of neat, but
I never heard of it or anything. But he was
known for a pioneer with multisensory cooking, food pairing, and
flavor encapsulation and after tasting your food, that's what and

(12:10):
talking to you. That was a He was a big
influence because that's what you're about. You want to make
sure every ingredient you can taste and you want to
excite your taste buds.

Speaker 1 (12:20):
And you definitely have done that.

Speaker 5 (12:22):
And he's one one mentor that I know you've really
respected and you really like to follow that and that's
a big influence on your on your cooking philosophy.

Speaker 6 (12:33):
Well, I mean, like you know, I was, I would
say yes, for sure, there's definitely something to that. I mean,
like Heston does a lot of things that are more
literal when it comes to multisensory, Like I remember a
dish of the fact that he did that was called
the Sound of the Seed, right, And part of the
dish was you put on an iPod, you put on

(12:56):
headphones and there's an eye pods mini that plays the
sounds of the ocean while you're eating this dish, which
is seven different perfectly prepared pieces of seafood on a
bed of edible sands and sea foam, right, And so

(13:20):
that dish called the Sound of the Sea. The plate
is basically like a little piece of glass the stands
underneath it that's not edible and then they plate this
dish on top of it, and you look through it
and you can see the bottom and you can see
the sand and it kind of rolls over and the

(13:42):
glass is tinted blue. And then you have like the
auditory sound as well. And then what they do is
as you're eating that, they actually come by the table
and spray like the smell of ocean air onto the table.
So when you're really hitting five senses of the ocean

(14:06):
and this whole entire experience, and that dish is something
that is such at a level above you know, anything
that I could even imagine that. It's something I actually
use as a reference point of, Like you want to
go in if you want to make things perfect, you

(14:28):
want to like create escapism and food, you can do that.
But I love the flavors of the food that we
create together as a team at Esther's. I mean, like
if someone was like, oh, I want to play an
iPod during this thing, I'd be like, dude, wear and
try to read it. We make Papa like this is
not the place for that. One day. We will have

(14:49):
a place for that, you know, another project. But we
shouldn't be cooking like that, you know, the way that
they cook at the Fat Duck Genius. It's on a
whole other level. You know, we're talking about three Michelin stars.
We're talking about keep immersive dining. That is not the

(15:10):
way that we cook it Eschers. All we do in
Eshers is you buy the best products. We treat it
very simply, and we serve it in the most humble
way to you, so that way you can enjoy the
play of food.

Speaker 1 (15:23):
Well, you mentioned humble. I'm sorry, go ahead.

Speaker 6 (15:27):
This is a little different, a little different vibe than than.

Speaker 1 (15:31):
That, right, But you know you mentioned visual.

Speaker 5 (15:35):
Your food is not so much visual as it is
what's textual taste wise, I mean just every ingredient you
can taste and talking to you, you got us hungry
just talking about it. I mean all the different ingredients
in there. And that was a big thing where every
bite you want people to taste a little bit of this,
taste a little bit of that.

Speaker 1 (15:55):
Yeah, and is he I mean good?

Speaker 6 (15:58):
You know it's food can be so one note, right,
It can be like the same bite over and over
and over and over again, and you get tired of that. Right.
So one of the things that we try to do
with the food and esters is we like to have
little pops of different flavors inside of a dish that

(16:20):
you would think would be cohesively the same bite over
and over. So let's take our spaghetti palmadoro, for instance. Right,
like you taste the palmadoro sauce, we taste the tomato
sauce and it tastes like garlics and chili flakes and
basils and tomatoes. Right, So when we pick that dish up,
we stop pet fresh cherry cherry or sungle tomatoes right

(16:45):
with garlic cold. See, we add a small amount of
chili flake, we add fresh stasil to it, and then
we put the palmadoro onto it, and then we do
it down, and then we add a little bit of
butter for roundness and flavor receison it, and then we
just a house made pasta toss that in, and then
we finish it with bagel oil and parmesan cheese.

Speaker 7 (17:07):
Like.

Speaker 6 (17:08):
The thing about that is the way you layer those
flavors and such a simple dish that would just be spaghetti, right,
And that's the way you haven't named on the menu
spaghetti palmadoro. You all go tomatoes, right, So the way
that we build that dishes that way, every single time
you go back and bite it, you might get like
a piece of garlic cold feet, right, you might get

(17:29):
a tomato, you might get a leaf of basil, right,
But you don't get the same.

Speaker 8 (17:34):
Bite over and over and over again.

Speaker 6 (17:37):
And that's something I really love about the way that
we build dishes esther. They're very much not one note dishes.

Speaker 2 (17:44):
That's sure, definitely.

Speaker 3 (17:46):
And then you use very you know, seasonal ingredients and
also ingredients like sun choke, which you don't see a
lot on the menu that that you offered it a atus, right.

Speaker 6 (17:58):
And so yeah, I'm a huge fan of working with
the seasonality of products in all the restaurants, even ALSOLDO,
which is theoretically a red sauce restaurant, but if you
look at the menu, probably about fifty or sixty percent
of it will change over ingredients throughout the year because
of seasonality. I love sun chokes. I think they're fantastics.

(18:21):
I actually call them party chokes, that's right, because yeah,
I don't care how you eat them, they.

Speaker 5 (18:27):
Do want the Yeah, that would help the gas situation
here in California, that's for sure.

Speaker 6 (18:33):
So exactly yeah, you would. You would need to worry
about the uh, the gas in California for real. But yeah,
but they are. Sun choke is basically the bulb of
the sunflower, like the group bulb, and it's one of
those things that people didn't eat for years and years

(18:53):
and years, and then we started to see them at
the market in Santa Monica when I lived in Los Angeles.
And Al Wiser from Wiser Farms in Tahatchapee has been
cultivating them for over twenty years now, and so he
has these really great sun chokes and they're beautiful and

(19:14):
they have great flavors and earthiness of them, and they're
almost like nutty in a really great way. So one
of my favorite ways to prepare those is to con
feed them in oil, then smash them and fry them right.
So like everyone's had, you know, a sunchoked soup. We've

(19:34):
all had like a sunchoke curet on a plate or
something like this, but the actual sun choke, like when
you serve it coal and you smash it, it has
the col empire thing with like a potato where you
see the starchy and then you fry that starch and
that search is super crunchy, and I really love that combination,
and we serve it with like a sunflower pesto because

(19:57):
we're using not only the sunflowers, but we're also using
the ball of the plants as well.

Speaker 1 (20:03):
So that was the first time I've ever had that
at your restaurant.

Speaker 5 (20:05):
And the only suggestion I would have is I would
have a different sauce.

Speaker 1 (20:08):
I would have a beano sauce with it, just to
counteract that. That's all for free.

Speaker 5 (20:15):
So you're listening to the Let's Sign Out Show right
here on AM ten fifty and one oh six point
five FM, the stations that leave no listener behind. And
we have the honor of talking to a chef, James Trees,
who is a Chef of the Year last year in
uh Las Vegas, and he has the most incredible restaurants.
The ones that we love that we've been to is Ada's,
which is into fully Village, and also Esther's Kitchen. We've

(20:37):
been to I think four times Elaray three four times.
Every time it's been fantastic. Highly recommend it. And this
is a chef I've never met anybody with no ego
who's down to earth and the passion that when I
talked to Wolfgang Puck. That's why I got just watching
him the twinkle in his eye of exciting and just wow,
the passion. That's what you had, and that really impressed me,

(21:00):
and I just I really just admire you for not
only your cooking abilities, your creativity, but you as a
person and especially your management style. Let's talk about you know,
food is one thing, You're right, food is what twenty
percent whatever. But your staff are the most amazing staff.
They've been there forever. They're all friendly, they all you know,

(21:22):
none of this stuff with uniforms. They all dress up nicely,
but their own style, they have their own image type
of thing. But everyone delivers the most incredible service, unpretentious,
but friendly.

Speaker 3 (21:35):
Genuine and just yeah, they show there. You know, your
passion really goes through them too, because they're passionate about
being there and being there serving these amazing food.

Speaker 5 (21:47):
Yeah, let's talk about that and your management. How you
see that, because after talking to you is like God,
every restaurant owner, every business owner, should have the same
philosophy as you do in terms of spending time training staff,
And let's talk about that.

Speaker 1 (22:02):
Is that to me talking about it.

Speaker 6 (22:05):
I got a lot of really good advice. I will
say that, like, that's one of the reasons why I
and don't get wrong, I've calmed down very much so
in the last couple of years, Like when we first
open Vestris, I am not the person I am today.
I mean I wish I was, and I wish sometimes
I could maintain my cool as well as I do

(22:26):
now five or six years ago. But the stresses are different,
and you know, when you're trying to create a creative vision,
getting everyone on the same page is very, very difficult,
and it takes time. And yes, we have found our
people and that is a beautiful thing. And I'm trying
to teach my other chef that, hey, you know what,

(22:49):
You're gonna hire someone and they're gonna let you down,
and it's okay because eventually, over time you will find
your people who want to be a part of what
you're doing and as long as you treat them well,
they will say. That being said, it takes years.

Speaker 8 (23:05):
And years and years for that to happen. So that's
that's first and foremost, because I mean, like you know,
at Eschers, we went through sixty dishwashers in the first
forty five days. I mean, like that's the kind of
thing that like, you know, it's not even place to work.

Speaker 5 (23:24):
Esthers.

Speaker 6 (23:24):
The current Esthers is extremely small for the volume that
we do in the products that we produce, and it's
and it is huge. So like it is, it's really
big because the people who work there at Esther's have
made a choice to work with us because of the
things that we can do for them that Strip properties

(23:48):
or other places in Vegas can't do. Like we can
work with people's schedules, we can work within times out times,
we can help people when they need help. You know,
we can understand the situation or two that like you know,
other places don't have the ability to because of a
corporate structure. So it makes us a little bit more
dynamic and a little more free flowing. And you know,

(24:11):
like you talk about like, oh, everyone dresses how they
want to, we guide them in that and we help
them so that way they fit the vision of the
way we want them to dress. Investors. That's that's one
hundred percent beyondest truth. Like I wouldn't let someone come
in and where sports where it's it's not something that
would feel well for the for the rest of the guests,

(24:33):
and we want people to be comfortable, so we want
them to be in their own clothes, but we want
to guide them in a way that's smart, right, And
so we've created kind of guidelines to help them find
out how to work with us and give them the
leeway to make mistakes and then give them feed that
when you have a staff, like in the kitchen and

(24:55):
the chefs that we have, if we hire for attitude,
because we can eat you anything. But if you don't
want to learn from us, if you want to show
us how good you are, that won't really work. You know.
It's not a lot of cooks. I always tell people this,
It's the truth. I was never really the best cook
in any kitchen I worked in until they'd be like

(25:17):
the last couple of years, uh, you know, before I started,
you know, becoming a zeg A chef, it was really
important to me. I always wanted to do the best
and it was very kego driven and all that. And
I see that in the young men and women who
come through the restaurant today, and I tell them, like,
hey man, it's okay to fail. We always say that,

(25:39):
and the kids and is the one who doesn't ask
for help you know. And then my my mantra that
I keep telling my managers is your job is to
be a good boss, like be the boss that you
wish you had. And if you can do that, then
people will respect you, people will follow you, people will

(26:00):
listen because they know that you have their best interests
at heart.

Speaker 1 (26:03):
And you know it's starting to.

Speaker 6 (26:05):
Do that, then then you'll be successful.

Speaker 5 (26:08):
And what you're saying really show is because everything starts
from the top. If you're successful, it's because of the
people on top of you. And the main thing, too,
is teamwork, especially in restaurants. I've worked enough restaurants to
know teamwork is everything. My god, you can have the
greatest chef in the world, the greatest menu, but if
just one thing breaks down, it really hurts everything.

Speaker 1 (26:27):
And your TeamWorks amazing. They cover for each other.

Speaker 5 (26:30):
I mean every time you've been there in all your restaurants,
it's like it's been that way.

Speaker 1 (26:34):
And trust me, I haven't seen that too often.

Speaker 3 (26:37):
You know, the cohesiveness of your teams, I mean really
show because you know nobody's like you know, you can
always feel tension. You know, if you have somebody that
won't get along with somebody else. You feel it in
the room and in your restaurants. You don't feel in
your space, you don't have that. I mean people, you know,

(26:57):
your staff are there and that you can feel that
they want want to be there and they want to
help other people, you know, all their team members out too.
So it's just a very really positive environment.

Speaker 5 (27:09):
One of the fun things you do is people can
tip this if you want to say hi to the
cooks and everything chefs to you, beer for everybody, and
feed the kitchen. And that's a great thing.

Speaker 6 (27:19):
Absolutely, Like I'm excited to see my team, you know,
Like I you know, I get to see them and
I get to see them grow, and I get to
watch them learn, and I get to watch them move up,
and I get the ability they give them more money,
you know, and and like when they showed me they're
ready for responsibility, it's my job as a leader to

(27:40):
have the next step ready for them, right And a
lot of people, you know say like, well, you know
you only need that with chef. Chef one restaurant should
be at the restaurant in the single day. And I'm like,
I don't want to be that chef. I don't want
to be the chef that dies behind the line at
fifty five. That's not my end goal. My goal is

(28:02):
to create a bunch of restaurants where they're filled with
people who understand the ethos of what we do at
Esther's and at Olslito and i Adaus and like, and
they understand what the mission is right and how to
work within that framework. And then when they're ready for
the next step, it's getting on to the next step.

Speaker 5 (28:24):
Well, you've done a master You've done a masterful job.
I mean every staff we talk to, he always asked
a little questions about you and what it's like working
with you, and every one of them says the same,
it's just really really neat to see.

Speaker 6 (28:35):
So well, I just I pay him to do that.

Speaker 1 (28:38):
We paid him very well.

Speaker 5 (28:39):
Then, So your friend Eric is right, you should be
right next to you, right, that's not an Eric A
little bit.

Speaker 6 (28:45):
Eric, Eric, here, you're going to pass in the phone.

Speaker 5 (28:48):
Okay, budget cuts, so you only have one phone to share.
Eric Gladstone, you're a friend of his for a long time,
and we're going to talk little bit about We all
know about his professional side of him, but let's talk
about some of the fun things about him that people
don't know about.

Speaker 9 (29:07):
Uh, you'd be you'd be amazed to know his fascination
with ballet. Okay, I just totally made that up. Sorry,
excuse me. I'm still nursing about getting over a fold,
hopefully not ruin your radio show.

Speaker 10 (29:31):
Uh No.

Speaker 9 (29:31):
But you know, James is really one of the most
interesting guys I've ever known. In all honesty. He's kind
of a polymp in that he will people will randomly
start talking to him about like almost any topic under
the sun, and I'll be sitting there thinking, oh my god,
James is just gonna go blank. He has nothing to
say about this, And then he'll jump into the topic

(29:53):
and I'm like, how do you know all this stuff?

Speaker 11 (29:55):
You know?

Speaker 9 (29:57):
Uh, cars actually knows a lot about uh. He's a big,
big sports guy, which which I am not. But his
sports information is really good. His uh film references are
definitely highly respectable. And then of course comes cats.

Speaker 1 (30:17):
Yeah. I saw what first.

Speaker 5 (30:19):
Actually, I'm on Facebook with him and I saw he
had a black cat. I'm like, okay, that's nice. I
didn't know that. But you told me.

Speaker 9 (30:26):
Yea Domo style.

Speaker 1 (30:28):
You told me that he's really into cats. Him and
his sister.

Speaker 9 (30:34):
Yeah, it's a big cat family for sure.

Speaker 1 (30:37):
What about a sense of huge that's that's a pretty
amazing too.

Speaker 9 (30:42):
Yeah, great sense of humor for sure. We're laughing all
the time if you're serious all the time, laugh at ourselves,
laugh at each other.

Speaker 1 (30:52):
You know, that's where it should be. That's the way
it should be.

Speaker 5 (30:55):
Now he is building, you know, he talks about Michael
mean of you know, conquering the world. This is the
next conquer of the world. I mean, he's got three
right now. By the way, Estra's kitchen is small. It's
in the Art district of Las Vegas, but on February
twenty ninth, you're opening up a much bigger facility right
next door actually, and it's to be really, really incredible.

(31:17):
So make sure people will get there. But if you
go there, you have to make reservations. That's really important.
But is there anything else you could talk about in
terms of him.

Speaker 9 (31:26):
Well, as you know, it's a really good idea to
make reservations now because it's intense. I think it's gonna
he's up quite a little bit when we more than
triple the space by next month. So we're really excited
about being able to serve a lot more people. Anything
else about James, you know, I don't know. He gets

(31:48):
he gets to wash golf every day, so it's backyards,
so that's probably fun. Travel is a big thing for sure,
traveling to eat, but just everything else.

Speaker 11 (31:58):
You know.

Speaker 9 (31:59):
He's definitely a cultural person, which is really cool. He's
really big on supporting the arts in the arts district,
which is a cool thing because a lot of people
it's easy to sort of forget that that that's sort
of the mission in a way. And you know, his
dedication to the city, who was born and raised in
Is is pretty impressive as well. You know, all right,

(32:22):
he's just a passionate person and I relate to that
really well because I'm equally passionate about the things I
care about.

Speaker 1 (32:28):
You have to have passion, that is he a question?

Speaker 2 (32:32):
Yeah, so I'm wondering.

Speaker 3 (32:34):
So since he's such a great chef and he has
all these restaurants, what's in his refrigerator?

Speaker 9 (32:41):
Huh, that is a good question.

Speaker 6 (32:46):
Grasps the ground, beef, eggs, avocados and yeah, that's about it.
Green beans that Yeah, it's a mono crazy on a
mission to get my health, uh and my body. Where
I want it, Kelly, I can uh continue to move

(33:07):
forward and be a better leader for everyone else around me. Uh,
I'm doing this crazy keto thing. I'm going to gym
six days a week.

Speaker 1 (33:15):
Good for you help me?

Speaker 6 (33:17):
Like such a bomb podcast and yeah, it's uh good.
You know. I'm doing a lot of that stuff. But
as far as like with in my friends, it's very
it's very neat centric and very like very Grass said,
be very like healthy. Yeah, and bubbly water because everyone, Yeah,

(33:41):
I can't drink soda, so I have to drink bubbly
water and the cherry Bubbly is one of the greatest
things ever.

Speaker 5 (33:47):
Okay, Well I could see your next restaurant, a little
carb restaurant, nothing but little car but great quality little carve.

Speaker 11 (33:53):
So it's just terrible.

Speaker 1 (33:54):
I don't want to do that.

Speaker 6 (33:56):
No, I mean, like, here's the thing is, like I
love I love I love Pasa and pizza, and I
love what we do. I love working with Stardoll and
making Starado bread. I love bread baking, and the new
facility is all set up for that. But you know,
I also need to balance that in my diet and
do all those things right, like you know, like these
are celebratory meals, and when people are coming out to

(34:19):
the restaurants there, for the most part, they're celebrating something right,
and that's the reason why it makes sense to be
eating in that way for those days. But for right now,
I just need to like settle back on the cars
for a few months, you know, start focusing on help
and start doing all that stuff. And that's the goal.

Speaker 1 (34:39):
Well it's my goal too. Unfortunately, that's life. Real quick.

Speaker 5 (34:46):
Next after you we have Kellen Winslow Senior, who's a
Pro Bowl or Hall of Famer. If he used to
be tight end from the San Diego Chargers. He used
to talk about pork bryans and stuff. But real quick,
you're gonna be cooking next week for for the NFL
for the Super Bowl.

Speaker 1 (35:02):
Talk about that a little bit.

Speaker 6 (35:04):
Yeah, So the Taste of the NFL is a food
event that they do in every city that they have
a Super Bowl in. So this year they are doing
Las Vegas and it's hosted by Tim Lags and Carla
Hall and yeah, Andrews Zimmerman and so we're gonna be

(35:24):
over there and make the pasta because you know, we're
known as the Italian restaurant here in Vegas, and uh
so we're gonna be doing a little mortadella agnalodi with
custashio pesto, brown butter and basil. It's a real simple,
straightforward dinish. We uh make a mortal della moose with ricotta,
a little bit of cream, and yeah, we get a

(35:49):
fancy Bolognian cheese sandwich.

Speaker 1 (35:51):
Yeah that's all low carbs. So that's a good things.

Speaker 6 (35:53):
So yeah, all low carb yeah yeah. But I mean, like,
so what we'll do is this is kind of fun,
is because we're thinking of the loads. We will actually
be rolling the pasta that morning. One of the things
that I love is that we have the ability to
produce these great products that you know, are all handmade

(36:13):
and beautiful, and that is something that I really love
about my team. So one of the things I'm doing
with this event is I'm bringing my pasta make or
Eric so that way he can see the look on
people's faces when they get the opportunity to try this dish,
which I'm really excited about.

Speaker 5 (36:34):
So not only do they get a great football game
super Bowl, but they also get great food.

Speaker 6 (36:40):
Yeah it's gonna be great. Yeah, So it's over the
Lou Rubo Center, the Keep Memorial Lives Place, which is
also really cool because you know Lu and Larry Rubo,
they own Southern Winan Spirits they ran, they basically created
the business for wine here amongst they and they're the

(37:02):
ones who helps promote restaurant and do all these things
for Las Vegas.

Speaker 1 (37:07):
That's great.

Speaker 6 (37:08):
And they were big boxing fans and so now they
create the Brain Health Center, which is where this Thelue
Rumo Center is, and people who have like boxing backgrounds
can go there for CPE training or getting neuroscans and
stuff like that. So it's a really cool place to
be a part of and to do an event that

(37:28):
and working with the NFL, you know, and being a
part of that is also just an honor. We're just
lucky to they're letting us in the door to be
a part of it.

Speaker 5 (37:37):
Well, speaking of honors, it's really been an honor meeting you,
talking to you, and even today is just I mean,
we've been looking forward to this whole week and same thing, Eric,
thank you, Thank you very much, glad. Eric, And I
was gonna tell you too that next week you're because
you're cooking, we're gonna have you on but we can't.
But the week after nixt we're gonna have you on
again talking about your restaurants.

Speaker 1 (37:58):
I want people to really know about him.

Speaker 6 (38:00):
Happy to spend time with you guys, and happy to
be a part of the conversation.

Speaker 2 (38:04):
Great.

Speaker 5 (38:05):
If you want to stay on the line, and any
questions you have for Kellen Winslow, feel free to so,
but we're gonna have to go to them right now.

Speaker 1 (38:11):
But thank you guys so much.

Speaker 2 (38:12):
Appreciate it, all right, thank you, thank you too.

Speaker 5 (38:17):
Now on the other line here again, if you're an
NFL football player or a football fan like I am,
the San Diego Chargers had a great tight end named
Kevin Winslow Senior, and he's now the Hall of Famer
and grid Iron great and he's on the air on
the line now and we're talking about not only the
Super Bowl, but also pork Ryans and basically the NFL

(38:38):
what they are doing together with it.

Speaker 1 (38:39):
So welcome to let's sign out show. Kevin. How are
you doing good?

Speaker 11 (38:44):
How are you doing I'm doing just fine?

Speaker 1 (38:46):
Oh good.

Speaker 5 (38:46):
When you're in Vegas, you got to go to Esther's
Kitchen and that's the chef we have on there. Probably
the most incredible restaurant I've ever been to.

Speaker 11 (38:52):
So really, yeah, what's the specialty.

Speaker 1 (38:55):
It's Italian food.

Speaker 2 (38:56):
But they make everything from scratch.

Speaker 1 (38:58):
And anything out there unlike there anything you've ever.

Speaker 2 (39:01):
Had, even they're soured over it. They bake it. They
make everything from scratch, and everything's delicious.

Speaker 1 (39:08):
That's I can say.

Speaker 11 (39:08):
Now that's saying a lot because I have a lot
of Italian friends from Connecticut and New York. Okay, I've
had dinner in their home, so that's a pretty high standard.

Speaker 5 (39:18):
Yeah, you have to call them reservations, that's the only thing.
But uh okay, I know they might have openings. So okay,
let's talk about the grid grid Iron Greats Assistant Fund.
And also it's a pork Run Appreciation Day this year
and past the Pigskin Sweet Stakes.

Speaker 1 (39:33):
Let's talk about that.

Speaker 11 (39:35):
Well, first let's get in the website. It's www dot
Porkarine Appreciation Day dot com. That's Ryan R.

Speaker 5 (39:44):
I n D.

Speaker 11 (39:45):
Because sometimes people get that confused the key, but it's
actually a d pork rynd Appreciation Day dot com. And
they can get all the information. You can win money,
you can win product, you could win opportunities to help
your local youth sports team and fundraising and by getting
some free product and being able to sell it at

(40:05):
your concession stand. So it's a lot going on there.
So go to that website, register, sign up, and you
know you might win. You can nominate some people to win.
The Gridiron Great Assistant Fund is another tight end in
the National Football League. Mike Ditka, who is a coach
and a member of the Football Hall of Fame and

(40:27):
held of a football player for the Chicago Bears. That
tight end has started a number of years ago a
group called the Gridiron Great Assistance Fund, and it was
designed to kind of fill in that gap that was
a very big gap at one time between the benefits
and the opportunities to help players who might have fallen

(40:51):
through the cracks between what the NFL and the NFL
Players Association used to be able to do compared to
what they're doing now. Gridiron Great Step Dan was able
to help players in a variety of areas, directing them
towards resources, helping them financially at certain times of different areas.

(41:11):
And now the league is doing a better job, the
union is doing a better job, but there's still a
gap there where the Gridiron Greats step in and help out.

Speaker 1 (41:21):
That's great. That's great.

Speaker 5 (41:23):
Now they've teamed up with Southern Recipe small Batch, which
is our favorite pork rind. I love their products. I
mean talk about flavors, it's not the usual traditional ones.
It's got a lot of different flavors to it. How
do they get to work with.

Speaker 11 (41:37):
This, Well, it's they started a number of years ago
assisting Coach Ditka and the Gridiron Great assistant Bond the
grid Iron Great and filling in the need and being
a part of the fundraising efforts. And every year at
the Super Bowl there's an event that Mike Ditka and
Ron Jawarsky puts on and they've always been a big

(42:00):
ordered that. Now, Gridiron Grace has been around for maybe
twenty years and the small Badge Polk Grind people have
been a part of that. I think fourteen or fifteen
of those years.

Speaker 1 (42:11):
Wow, that's a lot. That's a long time. Yeah.

Speaker 5 (42:13):
Being a football player, I mean everyone thinks, you know,
you're getting too much money and all this stuff. It's
garbage for what you guys have to go through.

Speaker 1 (42:19):
Oh my good.

Speaker 5 (42:19):
And you see some of these hits on TV and
I've never played football.

Speaker 1 (42:23):
I fell out.

Speaker 5 (42:23):
I used to I was on a football team, and
how bad I was? I fell off the bench one time.
That's that was my big action into football high school.
I was never that good. It's true story too.

Speaker 11 (42:33):
But so you aren't good enough to be bench?

Speaker 6 (42:35):
Oh?

Speaker 5 (42:35):
Actually yeah, so maybe I can get some assistant from
your your charity. Talk about a bench warmer I've never had.

Speaker 11 (42:42):
I was always on the show you missed a bench
that's good enough to mention.

Speaker 5 (42:46):
So but uh, yeah, park Rinds are very what's nice
about them is not just a snack, but you can
do a lot with them, a lot of yeah yeah,
and that brand is fantastic. And now, in terms of
the charity and everything, it goes on all year round,
not just around Super Bowl, right, No.

Speaker 11 (43:05):
It's during Super Bowl is a big fundraising time for
them and a big time to kind of remind people
who they are and what they're doing. But the activities
that they're involved in, the support is a year round.

Speaker 5 (43:19):
Now in terms of football when you played now, is
it a big difference or is it pretty much the same?

Speaker 11 (43:25):
Athletes today? And I'm gonna get in trouble for this.
Good athletes today are better athletes than we were.

Speaker 1 (43:32):
Really Okay and Luily.

Speaker 11 (43:34):
Because they're professional. The money that they make nowadays, and
I have no problem with the money they make nowadays.
It's a market driven business and this is what the
market is and this is what they should be making.
But the money they make today and the way the
league is run today, you can become a full time

(43:55):
professional athlete working on your craft. Back in the day
when I played, during the off season, I had different jobs.
The other guys had different jobs, Guys going back to school.
They were working on a second career or second path.
And you know people who were accountants, some who owned

(44:16):
small businesses and ran home after the season was over
to look after their business. But today, with the money
they make, their full time and the teams have facilities
that allowed them to be full time. Most teams when
I played, you know, they rented space from the stadium
in which they were located. I'll give you a great
example in San Diego. Our weight room for the San

(44:40):
Diego Chargers became the visiting locker room for the San
Diego Padre baseball games. Wow, So they technically put our
weights in storage and if you wanted to work out,
stay in town and work out. If you're one of
those players who stayed in town, then you pretty much
went to a twenty four hour fitness or some local

(45:01):
gym or y mc A to work out.

Speaker 1 (45:04):
That's amazing.

Speaker 5 (45:05):
You think what the doing now they would have been
doing then. I mean, they saw the benefits of it,
but it was it just saying no, they really did.

Speaker 11 (45:12):
There were so many things that they didn't understand earlier
in this game of football. For example, they used to
pass out salt fields.

Speaker 1 (45:22):
Mm hmm.

Speaker 11 (45:23):
They restricted water. The sciences come up. The science has
come along a great a great deal, and the medical
science has come along a great way, and the research
has come a long way. But there were some things
that they were doing back in the dark ages that
were just counterproductive.

Speaker 1 (45:41):
Wow.

Speaker 5 (45:41):
Well you've definitely conquered it. You were an incredible ballplayer
and I love watching. Unfortunately, the Chargers never went anywhere.

Speaker 1 (45:49):
I come on, come on. But that's another that's another issue. Well, okay,
I guess that's another is that's another issue.

Speaker 5 (45:56):
But uh, you know, I just I mean, I guess
I'm a home which is kind of sad.

Speaker 1 (46:01):
But I like good football period.

Speaker 5 (46:03):
I it's like hockey you know, I, yes, I like
the Kings, but I also I was in Vegas when
they won last year, and you know, I just like
good football, good sports.

Speaker 11 (46:11):
And it's amazing what a sports franchise, a winning sports
franchise does for a city, for the economy. People. You know,
they go out to eat more, they feel better. There's research.
Sociologists have done research tied to the Monday morning effect
if your home team won or your home team loss.

Speaker 1 (46:34):
Wow, well you know last year.

Speaker 5 (46:37):
I mean usually in a city, if you're a football fan, yay,
you know they win something, big deal. If you're you know,
a Laker fan, let's say, and they win. You know,
those that really like the Lakers, yeah, ya. The others
they don't care. When we were in Vegas when they
won the Stanley Cup, everybody, and I mean everywhere we
saw they were, they were behind the team.

Speaker 1 (46:56):
I have never I mean I got goosebumps.

Speaker 5 (46:57):
I was, you know, I'm a big I saw the
King's from day one, and I just never saw anything
like that. I saw the whole team all Vegas, the
whole strip on their billboards. Forget about you know, comedy,
who's going to be aware? It is all about them
and that really impressed me. And sure, you know, six
months after that massacre they had, that's when they came about.
It really brought the team, the whole city together. But

(47:20):
sports can have.

Speaker 1 (47:21):
The power of the sports.

Speaker 11 (47:23):
Power of sports, right, you know, music has the same
effect on the masses, and so does sports. And if
you can, you know, bring an organization to a community
and that organization is dedicated to that community and doing
what's best for that community, then that community will surround
that organization and support it, uh, sometimes to you know,
very high levels or fevers, fevershle high levels sometimes, but

(47:49):
it's it's that's what the power of sports is. It
doesn't matter if you're white, black, doesn't matter what, It
doesn't matter who are It doesn't matter, uh, you know
anything is the fact that you're a fan of this
and we're all.

Speaker 1 (48:00):
That, right.

Speaker 5 (48:01):
Is there any one player that you that mentored you,
that you looked up to?

Speaker 11 (48:06):
Oh, my teammate Charlie Joiner.

Speaker 1 (48:07):
Oh here's another good one.

Speaker 11 (48:09):
Yeah, yeah, without a doubt, Charlie. Uh taught all the
young receivers how to be professional and would you know,
tell you when he didn't think you were being a professional.
But he was just a great example.

Speaker 6 (48:20):
M h.

Speaker 11 (48:21):
If you want to know what to do and how
to do it and how to handle yourself, just watch
Charlie Joiner.

Speaker 1 (48:27):
Yeah, I know.

Speaker 5 (48:27):
Now you see some you know, young players come in
and they're doing a fantastic job and just down to
earth and just really good. They seem like really good people,
you know, And it's more than just football. They care
about the community, they care about their family and it's
really nice to see. But real quick back back to
the past, the pigskin and sweet steaks again. This is
a chance to go to Pork Ryan Appreciation Day dot com.

(48:50):
That's Pork Ryane Appreciation Day dot com to enter the contest.
And we're big favorites of pork fans, so we're definitely
going to be doing that too.

Speaker 3 (48:59):
And yeah, we want you to give us a little
bit more information. If somebody interested about the grid Iron
Great Assistance Fun, how to reach them if they want
to make a donation, how do they get in.

Speaker 2 (49:13):
Touch with you?

Speaker 11 (49:15):
Well, a simple Google search of doing a Gridiron Great
Assistant Fun, We'll bring you right to the web page
there and they can donate if they so desire. But
a great way to do it again is to enter
that contest. The poor cryon Appreciation Day dot com website
will take you to everything you need to know.

Speaker 5 (49:34):
Oh great, now it's super Bowl coming up. I got
to ask you, do you have a favorite team?

Speaker 11 (49:39):
I do have a favorite team. Unfortunately they're not there.

Speaker 5 (49:43):
I thought that was coming up. Okay, but they're in
Los Angeles now. So do you go to all the games?
Do you go to many of the games?

Speaker 11 (49:50):
No, I've gone to a couple of games. I'll tell you.
It's what's really going to help Los Angeles Chargers. And
I had to pause and think of Los Angeles before
I said San Diego. The one thing that's going to
really help them. It is not necessarily a new coach.
The new coach is going to help, but it's the
fact that they're building a facility. They're building a home

(50:13):
where the members of the organization know where they're going
to be every day, because since they left San Diego,
they've been at different locations, temporary office space here, workoff
facilities here, and then driving to the stadium and then
you know, driving home wherever home might be for them,
and then on that next Monday, starting over again. Of

(50:34):
where I go as far as the timporary facility is concerned,
but they're building that new facility. It's going to be
their home. It's going to be done first class, and
that's going to help the organization really really become a winning.

Speaker 1 (50:51):
Team, I hope.

Speaker 11 (50:52):
So.

Speaker 5 (50:52):
I mean, they've been around for a long time and
they deserve credit. And unfortunately, at least in California, Los
Angeles especially, we're kind of fick. You know, when the
team wins, yay, when they don't lose, when they you know, lose,
they go against them. And that's just the way he is.
I don't know about other cities, but I know Beck
He's they're They're with them no matter what. And that's
something I wish LA fans would get. You know, you're

(51:13):
with the team no matter what. To me, I hate
to see gamers. It just just if you win, you're
with them. Otherwise, you know, like when the Ducks came
with hockey, you had people there that knew nothing about it.

Speaker 1 (51:23):
I mean, it was like a golden It was like ridiculous.
They didn't care. They just wanted to be seen there.

Speaker 5 (51:28):
But uh, I'm really looking forward to it so well, Kellen,
thank you so much, and again with us as Kellen Winslow,
senior pro bowler Hall of Famer, Gonna Gridlin's great, great
tight end for the San Diego Chargers, and thank you
so much for your efforts. And uh, are you going
to be at the Super Bowl by a chance?

Speaker 11 (51:44):
Yes?

Speaker 12 (51:44):
I will.

Speaker 1 (51:45):
Oh cool.

Speaker 5 (51:46):
Well, I hope your team, I know it's not there,
but I'm sure one of them you want to see win.
But I'll leave it at that. I don't want to
I don't want to beat up pissed off with you. So, uh, Kellen,
thank you so much.

Speaker 11 (51:55):
At the University of Missouri. So I would have to
go with Kansas City.

Speaker 5 (51:58):
All right, that's my team too, good good, good, Well
call them. Thank you so much for joining us, and
have you eating? Take care a nice guy?

Speaker 3 (52:10):
I know. Well, if people want to know more about
the grid Iron Greats Assistance, it's w w W grid
Iron Grates g R E A T S dot org.

Speaker 5 (52:23):
And if you enjoy football watching these people play, or
watch them play before.

Speaker 1 (52:27):
I mean, I think you owe it to them.

Speaker 3 (52:29):
I mean, anyway, because you hear a lot, you know
a lot, you know everybody exactly, not everybody's making that
that huge paycheck. And then a lot of people might
get hurt and then they don't get a paycheck anymore. Right, so,
so you know the people, they're falling between the cracks
or how to you know, manage your money, or how
to you know, manage your fame or different things.

Speaker 2 (52:51):
I'm sure you know.

Speaker 3 (52:52):
They offer these assistants to the family and to you
know the person, right, So I think it's a great organization.
So look them up and you'll be able to find
more information about them.

Speaker 1 (53:05):
Can't wait.

Speaker 5 (53:05):
So I'll tell you a chef Gamestreet is amazing and
next week he's cooking, so we're not gonna have him on,
but the week after he's gonna.

Speaker 1 (53:12):
Be on to talk about his restaurants.

Speaker 5 (53:14):
You got to listen to that because those restaurants are
amazing and a lot of future plans and we'll be
talking about so.

Speaker 2 (53:18):
And I'm so excited.

Speaker 3 (53:20):
I can't wait to try all of them all at
least ten rounds around exactly.

Speaker 1 (53:24):
So until next week, Food critic Allenborgan.

Speaker 2 (53:27):
And is he buzzy eating?

Speaker 1 (53:28):
C Next Saturday or four.

Speaker 12 (53:33):
News Weather and Talk from KCAA broadcasting to the Marino Valley,
Corona and Riverside.

Speaker 13 (53:45):
This segment is sponsored by my Hero. My Hero sub Sandwiches.
That is, in these days and in these times, and
especially at lunch, everyone needs a hero somewhere to enjoy
a delicious lunch at a local where you can fill
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let my Hero save the day.

Speaker 10 (54:43):
They cater too, Hi, folks, It's Milan Vukovich from the
Tahibo Tea Club. We just received a first shipment since
the new tariffs, and because our tea is harvested deepen
the Brazilian rainforest, we had to pay fifty percent import
tariff just to release it. Once we run out of

(55:03):
our current inventory, prices will go up right now. You
can still stalk up at today's pre teariff prices by
calling us at eight one eight six one zero eight
zero eight eight one pounds of original Peter Powder R
code to Hebot is forty nine ninety five, or take
advantage of a multipac discount such as buy three pounds

(55:24):
get one free. That's a four pack discount of twenty
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to thirty eight percent for two forty nine ninety five.
Stock up now call us at eight one eight six
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club dot com. That's eight one eight six one zero

(55:48):
eight zero eight eight.

Speaker 14 (55:51):
The Redlands Theater Festival presents their fifty third season, located
in the Beautiful Prospect, large five productions in rotating repertory.
This year lineup includes Young Frankenstein, Radio Gals, The Spit
by a Grill, You Can't Take It with You and
The Thanksgiving Play. Step away from your devices and get
out doors under the stars for tickets go to www

(56:13):
dot rtfseason dot com org. Nine o nine seven ninety
two zero five six y two.

Speaker 12 (56:20):
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.

(56:40):
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 7 (56:51):
What is your plan for your beneficiaries to manage your
final expenses when you pass away?

Speaker 13 (56:58):
Life?

Speaker 7 (56:58):
Insurance, annuity, bank accounts, investment account all required definitivity for
sakes ten days based on the national average, which means
no money's immediately available and this causes stress and arguments.
Simple solution the beneficiary liquidity clan use money you already

(57:19):
have no need to come up with additional funds. The
funds wrote tax deferred and pass tax free to your
name beneficiary. The death benefit is paid out in twenty
four to forty eight hours out a deficitary your every
money out a definitive all I said one eight hundred
three zero six fifty eighty six.

Speaker 13 (57:42):
SoCal moves fast. Your business should too. If you're not
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Ilocal has helped businesses in sokel and dominate search results
since two thousand and nine. Get a free site analysis
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zero three three three one. That's three one zero eight
seven zero three three three one. Or visit ilocal dot
net forward slash SoCal. That's ilocal dot net forward slash SoCal.

Speaker 12 (58:18):
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 Berrich 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.

(58:38):
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 15 (58:49):
Here's the KCAA community calendar for the month of October.
The San Bernardino County Public Defender's Office is hosting a
spectacular Trunk or Treat event. Dress up and costume and
bring family and friends. The event promises to be a
treat filled extravaganza with decorated trunks, delicious candy, and games.
October sixteenth, from three to six pm, located in San

(59:12):
Bernardino at nine.

Speaker 2 (59:13):
Hundred East Gilbert Street.

Speaker 15 (59:15):
In Riverside, It's the Paws and Pumpkins Halloween Bash at
the Marius Roberts Pet Adoption Center October twenty fifth, from
ten am till noon. This fun filled morning is designed
just for kids ages six through thirteen. Pumpkin painting trick
or treat tour at the adoption center with treats along
the way, meet and spend some time with the friendly,

(59:36):
adorable pets. Costumes are encouraged. Advance online registration is required.
Halloween High Jinks in Royalto It's showtime. The annual Halloween
High Jinks is Thursday, October thirty first, from five thirty
to nine thirty pm at the Civic Center located at
one fifty South Palm. Free admission, but a five dollars

(59:56):
risk band gets you a lot of extras. Riverside Halloween Barkrawl.
Joined fellow costume friends for drinks, special cocktails, and bark
on the Halloween Exclusive Barkrawl Extravaganza. October thirty one,