KCAA: Let's Dine Out with Allan Borgen (Sun, 26 Oct, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 26 Oct, 2025

Episode Transcript

Speaker 1 (00:00):
Rob Bartier, NBC News Radio.

Speaker 2 (00:04):
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 (00:19):
You're listening to an encore presentation of this program KCAA,
The Inland Talk. Express Food, Glorious Food. We're anxious to try.

Speaker 4 (00:33):
Frank wit Saday our favorite diet. Just picture own men
at Stake, ribes roostedter still.

Speaker 5 (00:45):
Wonderful past loss so Plumby.

Speaker 1 (00:59):
Made from why Welcome to another delicious edition of them.
Let's sign out, show good Critic Allenborgan here and is

(01:21):
it was always hungry? You and I are It seems
like a Golby doo z.

Speaker 4 (01:26):
Yeah, so hungry, some working, but mostly eating and hot
now and hot, always hot.

Speaker 1 (01:31):
It could be worse. I mean we were just in
Arizona and uh, the high it wasn't too bad. The
high was one hundred and nineteen at nighttime it was
about one hundred and fifteen fourteen. But we're inside the
hotel room, we're inside work, so it worked out.

Speaker 4 (01:45):
Okay, my work is like beat locker cold, so it's good.

Speaker 1 (01:48):
Oh my room, I didn't tell you the restaurant next
door to us. They actually came to my room and
wanted to hang meat. It was so I set the
temperature down to lowish could be. I think it was
ninety h sixty three sixty three, yes, but I think
that was where it stopped. But you know, I think
over being hot is overweight rated. I think, you know
this humid hot and hot hot hot hot. To me,

(02:11):
that's no big deal because you're you know, you're inside
and everything. But when it's humid, even if you're off
for five ten minutes, it really gets you. That's my opinion.
I don't know. I remember Florida, I remember in Michigan.
I remember Jamaica. It was killer. It was like, oh
my god. Yeah.

Speaker 4 (02:26):
But in the like dry heat, you're drying up like
a prune, so you don't really know you're dehydrating like
a prune. You're like pruning up.

Speaker 1 (02:34):
I'm a three hundred pound prune right, well, not yet
get there. Actually I'm losing weight, so I'm doing keep
this heat up. It might be well by drinking. I
drink a lot of water, so so you so it's good.
So and we went to a neat restaurant. In Redlands yesterday.
There's about six of them, I think five or six.
They're all over the Empire, and I heard rumors they're
building they're looking at let's see another one in Fontana

(02:57):
and another one and one in Paris. It's called September's
Let's See tap Room and Eatery. This one is located
in Redlands. It's five point fifteen Orange Street in Redlands
and it's a really deep place as large as you
walk inside. It's kind of industrial looking metal panels and stuff,
and it's a bar, but it's also a big eating room.

(03:18):
Basically got tap room and very nice so they play
all kinds of different music in there.

Speaker 4 (03:23):
The service, there's just like three hundred screens around. You
can whatever you want to watch just on.

Speaker 1 (03:28):
Yeah really, and there's just a lot of nice The
servers are very nice. We came late, but they were
very nice to accommodate us, and the menu was very eclectic.
They have a little bit of everything from salads, a
lot of share bowl dishes, burgers. They have main entrees
like salmon and steaks and stuff. So we had a
good time. It was a little late for us to eat,
so we decided to have something kind of smaller in

(03:50):
terms of filling and lighter. But let's talk about the
first one was a poky dish and it came with one.

Speaker 4 (03:56):
T Yeah, it's some toky nachos, but the nacho's part
is the one time chips.

Speaker 1 (04:02):
Yeah.

Speaker 4 (04:02):
Oh no, Actually it's a poky savice. That's what it's called.
So it's a cross between sevich and poke.

Speaker 1 (04:07):
So it had salmon, real small pieces. It had shrimp,
It had cucumbers and celery celery tomatoes.

Speaker 4 (04:17):
There's onions. It's all dice very finely, so it's very
actually very tasty. It wasn't overly seasoned, so that was nice.
So for people that don't like things very citrusy, this
one actually wasn't very citrusy because usually I like it very.

Speaker 1 (04:33):
Kind of puckery to you know, real cevich.

Speaker 4 (04:36):
Yeah, but I think this is for people that don't
like that very sour flavor.

Speaker 1 (04:40):
So I think this is one mainstream even lemon to
put over it. That help. Yeah, that did.

Speaker 4 (04:44):
They have two wedges of lemon, So if you want
more more lemon, I'm sure you can just.

Speaker 1 (04:48):
Ask for that. I liked it.

Speaker 4 (04:50):
It was very refreshing, especially being a hot you know,
day and evening. That was very refreshing. It's light. The
one time chips were really like crunchy and light and fluffy,
so that was really pleasant.

Speaker 1 (05:02):
Better than tortilla chips, I think.

Speaker 4 (05:04):
I think so too, Yeah, definitely, And it feels lighter
when you're eating it, right because it's really aery.

Speaker 1 (05:09):
And for us, you can't get enough a tuna. So
we also had that ah tune entree, sir. It's around
eighteen dollars something like that, yep, And it was about
one two about seven eight pieces, nicely slice at two
different types of sesame. S's coated coated, yeah, coated, and
it was a real real christy on the outside just
a few second, a few minutes he did on. So

(05:29):
it's nice and rare on the inside, which the way
ahie should be. It was on a bed of lettuce
with a cucumber and it came with a.

Speaker 4 (05:35):
Nice massabibby was and a soy sauce and soy sauce, yeah,
and then drizzle with a spicy it's is tariaki, but
it's more like a spicy I don't know what it is,
but it's a sice. It's like a sweet and spicy.

Speaker 1 (05:50):
Brown, but a warning, be careful with the masabi. It's
really really hot, it very strong. Yeah, it literally got me.

Speaker 4 (05:57):
I was like, oh, usually missabi is kind of like yeah,
you know, So I put a little bit on my
ahi and literally I was crying. But it was really good,
so I really liked it. It was great for something
late night dining because you know, it's almost like a
mid night felve.

Speaker 1 (06:15):
O'clock and it's in Redlands. This is the first time
I've seen restaurants about five or six that are open
till twelve. A couple of them are open till two.

Speaker 4 (06:22):
Yeah, but the last call for food's about eleven, so
you know, definitely, you know, get in early so you
can get your food and enjoy it and without dining.

Speaker 1 (06:31):
It's kind of like in Vegas. Oh my god, nothing
worse than your starving and nowhere to go. And at
least in Vegas there's tons of stuff.

Speaker 4 (06:37):
Yeah, but anyway, I was thankful to find that open
and have a good meal.

Speaker 1 (06:42):
Actually, now, the owner, Mike Toles, I've known him for
twenty twenty five years and he used to own Guasti Mansion.
He's one with the big pancakes and everything. He also
owns Chucky I'm not Chucky called Chuck Kirky Chucky. But
Mike Tolls is a really good guy, very very on
the edge. You know. He does a lot of neat stuff,

(07:03):
a lot of fusion stuff, and everything he does is quality.

Speaker 4 (07:06):
Well, it's a family owned so you know, even though
the names all sound very grandmother commercial, but that's you know,
his family owned is a family business. So it's neat
that I see them, you know, we see them. It's
a local you know, success story basically that's growing and.

Speaker 1 (07:21):
He's really really neat with the community. I remember when
eggs were just outrageously priced, he would actually sow eggs
from his store at a much lower price, which is
really really nice. And especially during the pandemic, he did
a lot of stuff for the community. He's a good guy.
We're gonna have him one day.

Speaker 4 (07:37):
Yeah, And he's you know, all his he really concentrates
on the Inland Empire, which you know, we are kind
of a void when it comes to dining. So it's
nice to have all these different options that he's offering.
You know that that yeah, not just you have to
drive no Orange County or you have to drive to
La County to get that.

Speaker 1 (07:57):
So, I mean, if you have to eat somewhere really
late at night or you know, one o'clock more, go
to Corky's rather than Denny's. That's for sure. I hate Dennys.

Speaker 4 (08:03):
I know Porty is actually really good omelets.

Speaker 1 (08:06):
Good salad too, So okay, speaking of good, we went
to a restaurant in Scottsdale. We were in Glendale, Scottsdale.
In the past, we've been in the Phoenix, but this
is the first one we went to in Scottsdale. Now,
this has a chain. I think it's around six or
seven restaurants they own, but we were wild. It's called
Pastino pas p Os t I n O. This one's

(08:27):
called Pastino Highland. They're all a little different and it's
located at four A two one North Scottsdale Road in Scottsdale.
Scottsdale's a neat place. It's a very upscale location in
the whole city there.

Speaker 2 (08:41):
Hip.

Speaker 1 (08:41):
Yeah, the people there are very they're young. It's a
nice vibe. You walk into this restaurant and it's first
of all, it's loud and noisy, which is like a
Wolfgang Puck restaurant. You know, it's really really neat, lively,
very lively, very very nice servers. Everyone's so from it.

Speaker 4 (08:58):
Even the hostess was so nice. He was young guy,
but he was really nice. It's very pleasant.

Speaker 1 (09:04):
He took our names at the front, then he went
out to get us instead of calling us. Then he
fills up water. He does a little bit of everything,
but very very nice. But the food is what we
all want to talk about. This is a great, great concept.
If you're thinking about opening for a restaurant, maybe we
can join you. This would be the touchy one. They
have salads, they have some sandwiches, I think, some burgers

(09:24):
and stuff.

Speaker 4 (09:25):
Panini.

Speaker 1 (09:25):
Yeah, paninis is what they focus on.

Speaker 4 (09:27):
Two things, panini, burushetta. They have small plates like appetizers
and then some I think there's a burger. I think
you're right, but it really more like small dishes. They
do have a huge drink menu, huge bar, wines, you
can do like the wine club there. So it's it's

(09:48):
a little bit of everything that offers to everybody, you know,
for all ages.

Speaker 1 (09:52):
Yeah, they call us snacky things. They do things like
a bunch of olives and delicious olives by the way,
crispy cali, cauliflower, spaghetti and coach meatballs and goat cheese,
shrimp scampy, omg grilled cheese, skewers, smoked salmon, mozzarella and tomato,
sweet potato wedges. I mean that's just you know, that's
just appetizers and small things. Then they have something which

(10:13):
we had besides anyway, it's called the boards B O,
A R D S. And there's different types of priscuettas
and they have all kinds of differ ones like brie,
apple and fig spread, fresh mozzarella and tomato and basil
pershutto di parma, fig and mascapone, warm martichoke spread, smoked
salmon and pesto, sweet and spicy pepper jam with goat

(10:36):
cheesem barada, bacon, arugula and tomato, cubricatta, dates and pistachio, almond,
new hummus and chopped tomatoes, mushrooms and mars capone, salami
and pesto. Then they had seasonal ones and they had
about six of them.

Speaker 4 (10:54):
Yeah, they have a battle of these seasonal ones and
going to see who people can vote on which one
they want permanently on their menu. The one we tried
because there was two up for you know, you know,
like for that week. I thinks every weekend.

Speaker 1 (11:08):
Vote on, vote on the one that's the most vote
to put on the menu. Yeah.

Speaker 4 (11:12):
So we did a Mexican street corn run. Oh mg,
I've never had skeetta with Mexican street street corn. And
it was so lined, like tangy and spicy and got
a kick and then cheesy at the same time. Oh
my gosh, I was like out of this world.

Speaker 1 (11:31):
Yeah. Then we ordered a board with like I think
it was three different types of boards. We had a vegetarian,
they have some with meat. So no, no, we're talking
about the board. Oh the board we had one was that.
Then we had the salmon one, the salmon smoked salmon,
so keep on going. And we had was it brought

(11:52):
up bacon and tomato.

Speaker 4 (11:54):
Yeah, that's the one, ye.

Speaker 1 (11:55):
And then that was amazing. Else I think that was it.

Speaker 4 (11:59):
No, we got four the Mexican street corn. The smoke
Sandon was amazing with a pesto sauce on the bottom,
with these fried capers on top. They have the the
one with the barrata with the tomatoes and fresh basil,
and it was so so good. And then we also
have another one which is no. It was a proshudo

(12:21):
with fig. It's a.

Speaker 1 (12:28):
Palma with fig and mars coaponi. Yeah, unbelievable. What's nice
is the bread they give was it was a nice
crispy Christini and they sliced up in like one, two, three,
four slices.

Speaker 4 (12:37):
But it wasn't too hard because sometimes Christina can be
really hard and can't bite it.

Speaker 1 (12:42):
Just outside. It was bread basically just the outside.

Speaker 4 (12:44):
Yeah, but they toasted just enough. But then they cut
in force each one. The Christina was cutting forth so
it literally like if you have four of those on
the board, you have sixteen pieces already cut. So things
are not flying off everything, because I find it forshd it.
That's the thing when you're eating it, when the minute

(13:06):
you bite into it, things are falling off it, and
then you get a naked one. Right this way, at
least it's all sliced up, so it's like each bite
has like it's sufficient like toppings and spreads and everything.

Speaker 1 (13:16):
We're entertaining. This is what I'm gonna do for now. One.
This is a great idea to entertain. And it's not
that it's very cost effective. It's not that much, but
really really really good sandwiches. Well it was nice about
it was. It had great texture, great flavors, It had
a little bit of everything. Every bite you got something,
and it was just so simple but absolutely fantastic.

Speaker 4 (13:37):
I think because it's sliced in the fourth and really
that really was the keying, so they were like kind
of little fingers almost, So it really was like, if
you like the crust, then you get the crust. If
you don't like the crust, you can get the middle part.
So it's a little bit for everybody to pick from.
I think that's a great idea. I never thought I
would say, oh, I like it in fourth. So I

(13:59):
think if I ever was to do a burshetta, I
would cut them in force and then top them because
that is amazing. It's just I really like how you
can get a little sorted flavors this way, right.

Speaker 1 (14:11):
It was great, unbelievable, very feeling. But we had to
get two things, of course, So next we had the
chef's This was like eighteen ninety five. I mean, you
can't beat it. This was perstudo deparmam Spanish chariso solami
whipped feta. Let's see, it was chef's cheese pick. We
forgot to ask what kind of cheese, but I.

Speaker 4 (14:31):
Think it was it was a Spanish. It was ah,
I thought all.

Speaker 1 (14:36):
Of spicy almonds, hummus, charred arted chokes, blistered sweet peppers,
christini and lavish and unbelievable. I mean lavish, it lavish.
It was a lavish dish, but just a fantastic dish.
I liked it because you take a little bit of everything.

(14:57):
If you want to add things and mix that you can,
but by itself it was just so fill you know,
you've seen it like it go to entertaining. We always
entertain using that. But what a great combination of things.
They had a little of everything.

Speaker 4 (15:08):
Well in every flavor I've never had. They actually did blister.
Their sweet peppers wasn't the regular peppers. So it's actually
those many sweet peppers you can buy in a bag.
They blister that. So like you get the salty, the sweet,
the tart, you know, the the tangy, like the whip feta.

(15:28):
They put dyll in it. So it's like I got
a little like kick flavor to it. And the hummus
wasn't just plame o hummus. It's actually a pepper pepper hummus,
so it has a little like the roasted pepper smell
to it, right taste to it.

Speaker 1 (15:43):
It was really good.

Speaker 4 (15:44):
And I think I really like how the olives was
a mix of olives, so it's a little bit of
like klamada and there's a green, there's like spans.

Speaker 1 (15:52):
And they weren't over Brian, so it's almost like just
fresh a little bit you know, Brian, but not much.

Speaker 4 (15:57):
Yeah it's Brian, but I think they must have done
something to let that saltiness like kind of dissipate a
little bit, so it wasn't so salty.

Speaker 1 (16:07):
We had a little crunch, a little bite to each
one of them, so a little meaty and fantastic.

Speaker 4 (16:12):
Yeah, and the spicy almonds, holy moly, they got to kick.
I've never had like CHRK cuchery with the spicy almonds.
They usually just tossed some almonds on there and it's
there's no flavors. Usually it's kind of boring, but this
one's amazing. And then also the salami and then even
the churizo, mean like it was totally different from texture

(16:33):
from each other. They didn't have a kick. And then
the Proshoodo was so thinly slice it was almost transparent,
So it's so easy to put it on your you know,
on your gosh, you know, just it's the it's literally
that like the flat bread that's literally crunchy, so like
it's like a cracker. It's so good. I mean, it's
like it was so nothing was like so tough where

(16:54):
you have to like chuck out deck chuck at it
and nothing like getting a bunch of stuff like that
and then you're sitting on a party and you look
like your caveman trying to chew on something.

Speaker 1 (17:04):
Right, I learned a lot now. I really like the
way they plated it.

Speaker 4 (17:08):
It came out beautiful. I love the variety of tastes
and textures.

Speaker 1 (17:14):
It's all sharable everything there is, and every.

Speaker 4 (17:16):
Bite is basically customed to what your flavors are, right,
So literally everybody could be totally different than the next
flight because it depends what you put on it.

Speaker 1 (17:25):
Plus, they're you know, tons of drinks everything you want,
a full bar, a lot of specialty cocktails and stuff.

Speaker 4 (17:30):
So and they do have non alcoholic which you know,
I can't drink any alcohol because I'm allergic. So they
do have lemonades different flavor, but lemonades which is really interesting.
But I got a prickly pair of lemonade, so really
interesting flavor. Right, it was tangy ors tart, and the
lemonade doesn't taste like something out of bottle. It tastes
like something they actually freshly screened.

Speaker 1 (17:52):
Plus you have the server, their recommendations, and they really
know food. They tell you the truth, and I choose great.
The one we had Carly, well, Carly would say, hi,
if you ever go by there, so again it's called pastino,
but right before I tell you give the information on
it again. Right next to us, well, we're kind of
close to the wall. One of the walls and the decorations.
Izzy was like, oh my god, I couldn't tell what

(18:13):
it was.

Speaker 4 (18:14):
But match boxes if you guys are like cotch books
old like me, like you know that's been around. People
used to collect match matches, right, and you go different
places like high end places you want to get a
match box or a book you know that flaps open.

Speaker 1 (18:33):
Well, they had this entire wall, big wall.

Speaker 4 (18:36):
Covered with different ones right from all over. You can
see like little it. You can tell some of those
probably came with cigarettes or some of them were actually
from restaurants. It was, you know, famous, So it was
the entire wall covered with it and some of the
flaps were still open. So it was so so so neat.
I was like, oh my gosh, I totally want to

(18:58):
do a wall like that. I don't know, I have
enough matchbooks. I did save some matchbooks. I didn't toss
them all out because I don't you know, I did
collect them when I was younger. So as really ingenious
idea to do that, I mean, really neat, And it gives.

Speaker 1 (19:12):
We can't go back to all the ones we've used
to go to.

Speaker 4 (19:14):
I know, I know well and then grab some more
matchbooks exactly because nobody has them anymore.

Speaker 1 (19:18):
Especially so again, the name of the restaurant is Postino
pos Ti n O. There's quite a few of them
that I think. There's one in well, there's a couple
in Arizona, but the one in Scott's seals one we
went to and the address is a four A two
to one North Scottsdale Road. It's scotts Seel, Arizona. And
again go on the website Postino pos t I and

(19:39):
O you'll see all the different ones. They're in Houston.
They're all over the place.

Speaker 6 (19:42):
Really.

Speaker 4 (19:42):
Yeah, we've never seen them before and this is the
first time and come across them. And this one's called
Pastino Highland. They do have indoor and outdoor seating.

Speaker 1 (19:52):
It's really quite a.

Speaker 4 (19:53):
Lovely place and the outdoor dining area is dog friendly.
It did say that, so it's really neat.

Speaker 1 (19:58):
I like that. It's one of the few restaurants I
can actually say all the thousains I've eaten that that
it's very memorable. I don't know why, but it was like,
oh my goodness, it's so different than anything we've had.

Speaker 4 (20:08):
Yeah, I think because it was like small bites, but
it was a filling small bites, and all the small bites,
each bite is a different flavor, and it was so
different and different textures. I think that's why we.

Speaker 1 (20:20):
Can't wait to go back again. And threw our way
through the menu. 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 station to Leave No
List is behind and so Let's Sign Out Show and
we're talking food and especially now it's summer, people are traveling,
so we want to let people know about some of
the great restaurants we've been to in the hot weather.

(20:41):
You know, one of the things sometimes you don't feel
like eating, but you want to feel like you want
something cold and freezing. I mean, I could have lived
with snow cones. But right across from the hotel was
a restaurant creamery that it's all over now, it's gone crazy.

Speaker 4 (20:55):
It's it's where in southern California, I believe ventchal Cucamonga. Well, yeah,
we found one in Torrance, and that's a little too
far to go for ice cream. But these are like
not their generic like store box I.

Speaker 1 (21:09):
Kind of like handles if you've never been the handles
in Montclair. They're very, very good. But it's called Brewsters
b R U S T E r S. And they
make the ice creams right then and there. They do
some really unusual ones. On a hot day, We're talking
one hundred and eighteen, one hundred and nineteen during the day. Nighttime,
it was about what eight o'clock, it was one hundred
and thirteen degrees in Glenda, Arizona.

Speaker 4 (21:32):
Eleven was like one oh nine I think, But.

Speaker 1 (21:34):
We're inside, so who cares. But Bruces is very good.
It's I think it's just as good as handles. If
you have a chance to try it, I would definitely would.
But it was a real treat, especially with the you.

Speaker 4 (21:44):
Know, with the well, I think they're, you know, really
going after the artists in ice cream kind of movement,
just like anything else. So they have some really unique flavors.
They have keelim pie. We would really like the salted
caramel one not usually not a big salted caramels.

Speaker 1 (22:02):
With toffee, Yeah, with chunks of toffee.

Speaker 4 (22:05):
Chunks of like toffee bits that's crunched up, you know,
the toffee candy bar.

Speaker 1 (22:11):
I don't know what it's called toffee heath.

Speaker 4 (22:13):
Heath, Yeah, that's it. I was like, what's the name
of that. But anyways, I don't eat candy bars, so
I don't know. But it's chunks of that in it.
So it has different textures and it's creamy at the
same time. It's very satisfying. I wouldn't say their ice
cream is overly sweet, because I don't like overly sweet
ice cream. I think all you taste is sugar, then
it's not interesting anymore. But there is just very creamy.

(22:37):
It's I like it because it gives you all these
unique flavors really, and.

Speaker 1 (22:42):
They have a special loyalty given your phone number and stuff,
and every time you go you get points and you
get money off your purchases.

Speaker 4 (22:49):
Yeah, and then they have like banana pudding, like banana
pudding with like Nillaway first ice cream. I mean, if
you can imagine it, probably have it on the menu.
And they also have it. So they switch out different
flavors all the time, so it don't have all the
generic They don't always have the same flavors, so you
do have to check out the location to find out
what they're making that day.

Speaker 1 (23:09):
So yeah, okay. Then we had another restaurant. We like
ethnic food a lot, unusual little hull you know, not
mainstream restaurants. Unfortunately we went to one of them, but
this one was an Indian restaurant. We were in a
craving for Indian food. And you talk about in the
middle of nowhere. It's a little shopping center with nothing.

(23:29):
It was like one car there and we were like
it was really.

Speaker 4 (23:34):
Not off, it's really off the beaten path. The shopping
center wasn't a fully live Yeah, it wasn't like fully
hopping place definitely wasn't.

Speaker 1 (23:47):
Yeah, it was a barred off of was a viping
room or something.

Speaker 4 (23:51):
No, No, it's like a liquor store or something like that.

Speaker 1 (23:54):
Like a We were like, oh, should we go or not? Yeah,
so we decided, well we're givers, let's do it. Inside.
There's a small little place. They had a little bit
air condition, which is nice, sparseley that no menus really
they you.

Speaker 4 (24:07):
Have to your code and all they have is the
name of the dish. So you're like, what the heck
is that.

Speaker 1 (24:12):
We picked this restaurant because there's the Indian dishes there
that we've never seen before. I mean I heard us
after talking to one of the employees there. It's kind
of a regional Indian restaurant. They had from all the
different regions of India, which really really we welcomed. I
mean that was great, Yeah, very neat.

Speaker 4 (24:29):
It was really eye opening because it's different spices they
put in there that have never seen They even like
there's one dish we got has like cimon bark and
it has like these leaves in it that it's for
this region, right, So it's like different regions in India
that we've never heard of different even the names we
never heard of, and it was really delicious. Definitely a

(24:52):
hole in the wall. He even said our dining room
just got opened, so nobody dined in, like we're the
turning people. Everybody like basically his takeout and then you
can tell it's all local people that order from there.
So you know, if you're just want to do a takeout,
you know to your hotel, this is a good place
to do that because they have really good I think

(25:14):
their their items are reheatable and it's very the best.

Speaker 1 (25:18):
I mean, everything was for a minutes just perfect and
had a little bite to it. It was we asked
for kind of mildish and it was it was not mild.

Speaker 4 (25:26):
No, They're mild, which is my hot because I'm a
like a wimpo here. Thank god they do have mangolossy
and it wasn't for that, I think I would have died.
But the mangoslossy was amazing. So every bite it was
so good and I can actually have a sip up
manglossity which temper it down the heat.

Speaker 1 (25:48):
It was great. So one dish we had, we had goat.
It was a goat curry. Basically what is it called
we couldn't even pronounce then you wanted to. But it
had little bit of everything, fennel, it had cardamoon, garlic, onion, ginger,
a haad little bit of everything, unbelievable flavors to it.
It had a leaf to it. I'm not sure what

(26:09):
kind of leaf it was. They'd mentioned it. I couldn't remember.

Speaker 4 (26:11):
Yeah, it's almo like a bay leaf, but it's actually
cooked in So it's really interesting because we never, like
I said, I've never seen this type of curry. I
want to say, like start with the sea. I'm not sure. Sure, remember,
I'm trying to figure it out. Let me see if
I can find it. But anyways, keep talking Alan.

Speaker 1 (26:29):
Well, anyway, that was the one with goat. The other
curry we had it was a chicken curry, very very
different than anything we have. Both these dishes we've never
seen anywhere. And again I can't really it's hard to
describe it because they couldn't tell us themselves in English
what it was. But this is a restaurant that for
people who love excitement, this is the place to go.

(26:51):
Then they specialize in berryanni. Berrianni is a dish made
with bosbani rice. It's usually baked with different things in it,
just the saffron in it. And the one we had
was a two chicken berryani. This came with two whole
pieces a thigh and a leg of chicken. It was
seasoned and I think seared and cooked, and then they

(27:13):
had kind of like a breaded chicken. It was like
a chicken tica, but it wasn't didn't have the sauce,
but I had one we had it. It was bread
a little bit, so I had a little crunch to
it and just incredible. The dishes on that one, Yeah,
that was a little spicy, but you mix it all
together with the rice and big portions and delicious rice.
I mean, this is a delicious dish. I had it

(27:34):
for what two lunches, I think when you were at work,
So a lot of good food. They also had to rytea,
which is a yogurt a little cup they give you
like a dressing, and some kind of tamar and dish.
They didn't have any chutney unfortunately. But bottom line is
this is a restaurant that if you like Indian food,
this is the one I would just recommend. If you

(27:54):
like mild, that's for it. Real mild. I think you weak.
We said medium, I said, we said mile a lot mile.
But it was delicious food. It's probably it was the
best Indian food I've ever had. And again I applaud
their efforts for having regional Indian food that I've never
seen that anywhere. It's called Paradise Indian cuisine or they
also go buy uh, that's another name. I take up

(28:17):
one second, take a picture of it. I can't find,
oh paradise, Yeah, I need cuisine. I guess our Paradise
Berriani point two different names so much here which one
they go by? But Paradise Berriani b I r ya
and I point is on there and I think that's
the name of it, so I highly recommend it. You
think we should go for commercial.

Speaker 4 (28:38):
I think we need a break. After talking about all
that food, I'm getting hungry.

Speaker 1 (28:42):
Okay, Joe, let's do some more. Some of our great sponsors.

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(31:14):
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(31:36):
Food critic alien Borg in here and is he bussy? Sorry?

Speaker 4 (31:39):
I was looking at I know, thinking about it. Well,
I did find the name of the curry dishes.

Speaker 1 (31:46):
We got one.

Speaker 4 (31:47):
It's called chittan nod c h e t t I
n A d And we did the chittenenad mutton or
goat curry. And it really has really a unique flavor
that I've never you know, heard of before. They like,
you know, they put a little bit of everything in it.

(32:08):
That that's the one that has coriander, fennel cum in, cumin,
black peppercorn, some sort of red chili, cinnamon stick, garlic paste,
ginger paste, yogurt, all purple slour, onions, stuice, spices like lamb,
you know, and then vegetab oil, salt chili and red

(32:30):
chili powder and that's how they make this particular curry up.
So it's full of flavor like it's just you know,
and it's all cooked in.

Speaker 1 (32:40):
It was so good.

Speaker 4 (32:43):
And then the other one is called Gungura g O
and g u r A and gongour. We had the
chicken I think that we got. And why remember this
because I looked through my history and while I looked up,
so that's how I figured out.

Speaker 1 (33:01):
What I was looking at.

Speaker 4 (33:02):
Oh my gosh. So the Gongura chicken basically it's a
it's got gongora leaves or sorel leaves with chicken, and
that's what the leaves are. And it's the Southern Indian dish.
It's in in the an Andra and and Haa in
a n d h r a region of the southern India.

(33:26):
And so the chicken was so so good. It totally
had them all the flavors. And with dark meats, thank god,
because I really like a dark meat. I think it
just makes it soaked up, the flavor so much better
and so much moisture. But it's Gongor chicken and that's
what we got. It was really really good.

Speaker 1 (33:48):
Okay, next restaurant. Now, this one's a look confusing. They
have different names. I believe it's called I'm looking here
Dylan's Buy You at Pleasant Harbor in Peoria, but it's
also Casey Barbie c. So I'm not sure exactly.

Speaker 4 (34:03):
I think they they're Their thing is Dylan's. But their
style of barbecue is a case style. Yep, so Kansas
City style, which means Kansas City. It's usually got burnt ins.
They have a tangy sauce. That's what you know. Kansas
City known for the tangy thicker sauce. So I think

(34:23):
that's what there's like double name. But this place, when
you walk in, you have no ideas a barbecue restaurant.
It looks like a sports bar. And you know tons
of locals. They have multiple locations, one in the like
some some like Marina area. Okay, you're not looking at

(34:44):
the list, okay, But anyways, we went there and was
pleasantly surprised. Of course, late at night before they closed again.
And you know, this is what happens when you can be.

Speaker 1 (34:55):
Bad, because a lot of times they they're cleaning up,
they're throwing stuff together. Not here, boy, we were just
blown away with another good meal. You know, people ask me,
don't you dislike anything? I go, yeah, if it's bad,
we do. But I'm telling you, we've been on a
really good street hit in some great restaurants. Anyway. It's
called Dylan's Ksey Barbecue and it's in Peoria, Arizona, and

(35:18):
we were the two things, and this was incredible. It
was a chili bowl with beans which normally be like
very few beans, big chunks of brisket ends.

Speaker 4 (35:27):
No, no, it's burnt ends. It's a burnt and chili which
I've never heard of that before ever.

Speaker 1 (35:32):
Cheese on top, and then onions if you want it,
and it's got chili. It's green pepper onions. Incredible, absolutely delicious,
big chunks of meat too, a brisket and I know
I loved it and you did too. Even with the beans.
It wasn't interfering with it. It was very different than
we've had.

Speaker 4 (35:49):
Yeah, I mean, you know, if you're picky about your meat, yeah,
because it's been cooking for a while and it's burnt ends.
First they burnt the ends, then they put it in
a chili so you gotta remember. It's a little more
weird than normal, but the it's not like so chili
where it's going to smack you in the face, because
sometimes chili can really like so much spices that can

(36:10):
be overwhelming for some people. But this one's actually on
the milder side. It wasn't spicy. I really liked it
just because there wasn't a lot of beans, and the
little mound beans wasn't like intracopable. It breaks up the
texture a little bit. But I find it very very
pleasant and was huge.

Speaker 1 (36:30):
It was huge.

Speaker 4 (36:30):
It wasn't expensive at all. Oh so that was really good.
What what a pleasant surprise.

Speaker 1 (36:35):
Now the next dish this is this is a platter.
You get your choice of two one meat to one platter.

Speaker 4 (36:41):
One platter. Just remember this, Okay.

Speaker 1 (36:43):
It was like twenty three dollars something like that. It
was very inexpensive. We ordered to course three meats to
try different things, but two sides, but two sides for sides.
We had a potato salad, which we'll get into, and
then coleslop. There was a little roll with it. I'm
not sure what kind of role it was. It's like a.

Speaker 4 (36:59):
Really good and they whipped their own cinamon, butter, honey, cinnamon, butter.

Speaker 1 (37:03):
Now, the main entrees first was burn ins. You can't
get more burn in brisket burn INDs. Then they had
brisket cut of sliced brisket and barbecue sauce on the
side we asked for, and then turkey smoke turkey. All
I can say is, my god, this isn't this is
a dream come true for people like barbecue. Now. My
only complaint because I'm really into heavy smoke, you know,

(37:26):
like hickory and stuff. They use pecan wood, so it's
a lot milder. But nonetheless, the meats were perfect. The
brisket was just moist, you can see the little smoke
ring on it.

Speaker 4 (37:37):
But it was not fatty, because brisket can be very fatty,
but this was very lean. There was not like a
you know, a big chunk of fat or in like
totally marble through. I know people like that, but personally, okay,
I'm trying to eat a little bit healthier. So if
I was to eat barbecue, I'd rather go the less
faty side. So that's what I got. I mean, that's

(37:58):
what we get in that place. It was platter and
literally this one platter really could have fed four people.

Speaker 1 (38:04):
We had two three meals from it, lunches and stuff,
so amazing. Then there was a burn Ins. I love
burn In again. My only complaint was usually it's burnt
a little bit more. This was a little bit under
But there're you know, point these but very good. I mean,
I have no complaints whatsoever. Had excuse me, a different
flavor than the regular brisket, but very nice. It just
need a little bit more bark to it, I think. Yeah.

Speaker 4 (38:25):
And then the the interesting thing is like if you
have like barbecue in Kansas City, usually it's lathered with
barbecue sauce. These guys are naked, so if you don't
like barbecue sauce, you don't have to put it on there.
You can adjust how much barbecue sauce you want to
get on it and not.

Speaker 1 (38:42):
Time with it. But we had we want it on side.

Speaker 4 (38:43):
We put it on the side. Their regular one was sweet.
There's three different ones, sweet and spicy. I think there
was really spicy one, and then there was one that
was like, yeah, original nice sauces, very good. We did
mix two of them together, very spicy one and this
eat and spicy one together and that was really good.
It's tangy. It was sweet good. She has it like

(39:05):
the meat really flavorable. It wasn't really really thick, but
thick enough.

Speaker 1 (39:09):
On the turkey breast. I wasn't sure if we wanted
to get that. But with smoked turkey breast that was spectacular.
It came to kind of like swirl around each other.
The instead of laying on the ground, laying there like
normal turkey. And what they do. They use a chicken breasts,
the large chicken breast, and they smoke it turkey breast
and they smoke it so it's not a whole turkey breast.
I mean, it's a whole turkey breast. They smoke absolutely delicious,

(39:31):
tender as can.

Speaker 4 (39:31):
Be, moist moist. It's so moist. It's not like dry
like you overcooked the turkey. It's so moist. It's so good.
It's pure white meat. It's nicely sliced so it's not
too thick, so it's not like, you know, like turkey.
If you get too thick, I think it's too it
gets too dry feeling. But there's a nicely sliced, good

(39:54):
good portion. I really liked everything about it.

Speaker 1 (39:58):
I did too, and the tail cell Again, you're not
a big potatoes person potato salad. You love this. Everything
was fresh that the coast slat was fresh, The potato
salad was fresh. It had a little onion to it.
It had celery, some big chunks as well as some
mashed potatoes. It was excellent.

Speaker 4 (40:15):
I mean it's actually like a baked potato potato salad.

Speaker 1 (40:19):
So you said there's.

Speaker 4 (40:20):
Cheese, there's like shredded cheese. There's actually bacon bits.

Speaker 1 (40:25):
It was. Yeah, it was.

Speaker 4 (40:27):
Like really, it actually tastes like there's a bit of
sour cream in it because it's really creamy. And it
was just very unique. I mean, I don't think I
had a potato salad that tasted like this before, with
all these different textures and crunches. And I really enjoyed it, actually, yeah,
because I usually I don't like anything with onions in

(40:48):
it raw onions.

Speaker 1 (40:49):
And again, portions are huge. Me it's not for two
three feet meals. Of course.

Speaker 4 (40:52):
I had two bites of that potato salad now and
ate all of it, including the cold slot.

Speaker 1 (40:58):
One bite of coat salt. That's all I I don't
want them getting fully, That's what I did. But no
excellent meal. It's called Dylan's again. And another restaurant we
went to. This was another incredible experience. Is called House
Bistro H a U S House Hats. That's in Kela
Mesa House Murphy h a U S m U r
p h y Posphis. It's on in Glendale, Arizona, five

(41:23):
seven three nine West Glendale Avenue.

Speaker 4 (41:25):
It's in the old Town Glendale, which is really neat
little place.

Speaker 1 (41:28):
It's kind of a long, narrow, kind of a neat
drinking hole. German pub basically, and you've been to Germany,
so did it kind of remind you like a lot
of different areas like this. Yeah, it's just really neat.
I thought it was.

Speaker 4 (41:42):
You know, their menu definitely was very tailored to just
German type meal. So it's like, you know, get the spetzel,
you get the you get the what else. We had
the purple cabbage. It was like really good sweet and
set flavor. They gave you a ham. It was a hamsteak.

(42:03):
I mean, if people remember, like when I was a
little remember eating hamsteak, that's what the smoke pork was.
I think they called them smoked pork or something like that.
But it tastes like basically a hamsteak and it's huge.
And then we also had the potato pancakes, which tastes
like like to me, it tastes like fresh mate hash

(42:24):
brown patties that somebody made at home. That's what tastes
like because they spreaded their own potato and make their
little hash brown patties. I came with the you know,
apple sauce and the sour cream too.

Speaker 1 (42:34):
It came with broadworst, It came with everything. A schnitzel
that was a size of your car or the biggest
schnitzel I've ever seen. German schitzel. You can have a
chicken or you can have a pork, and they do.

Speaker 4 (42:46):
Portions are huge. And then of course they have all
the German beers. It's like a what is it called,
like a brow house? Is that what they called?

Speaker 1 (42:56):
Lots and lots of German beers and desserts and stuff,
and I mean a lot of shots at Jagermeisters and
I can't even name them, so many of them.

Speaker 4 (43:05):
Yeah, but the food was really good for the price,
you know, literally that one one item that was it
like forty thirty five things like.

Speaker 1 (43:15):
Thretey fight dollars easy enough for three four people.

Speaker 4 (43:17):
Oh no, no, definitely more than four people think, so like, yeah,
the whole family can eat off this one meal.

Speaker 1 (43:23):
Probably two food critics House, well.

Speaker 4 (43:26):
It took us like four meals to finish that thing.

Speaker 1 (43:29):
It was huge.

Speaker 4 (43:30):
It was just so much food.

Speaker 1 (43:31):
Yeah, it was excellent and it's something I'd go back
to over and over again.

Speaker 4 (43:35):
And the German potatoes out it was really good there too.

Speaker 1 (43:38):
It was good. So it's called House h A U S.
Murphy m u r Phy pus FS. It's in Glendale, Arizona. Now, Glendale, Scottsdale,
and even Phoenix are all kind of close to each
other within forty.

Speaker 4 (43:51):
They have forty five minutes. I think Glendale's a little
farther out. Scott sales on the other side of this
you know city, So Scotttalie's a little on the other
side of like where Sky Harbor is closer to that.
Glendale's a little further out from the airport is about
forty five minutes drive. Peoria's right next to Glendale. And

(44:14):
then where else do we go? I think that's it?

Speaker 1 (44:18):
Okay, okay, so, but Arizona's a hopping place. My only
complain of if there was one, is like where we
stayed in Glendale, the area we're in. It's kind of
the hip place, a shopping place. They have a little
malls or everything. They have every large chain restaurant there
and almost more chains and single you know than privately
owned restaurants, which kind of bothered me because it was like,

(44:40):
you know, when you go to a city, most people
they want to try what the locals try, some new
fun things. At least we do, and I think most
people do that. Why travel and eat McDonald's when you're
somewhere that you got the same food on and overall
we were lucky, you know, we take the time to
look and do some research, and that's what I would do.
I would ask around there, you know, if you have Facebook,

(45:02):
ask people. We've got some of the restaurants by asking
people on Facebook. By the way, if you're trying to
get a hold of me and you can go to
Let's sign out show on her Facebook or Ellen Borgan
either one. But anyway, it's just a lot of food.
Arizona's kind of a neat place.

Speaker 4 (45:17):
I think. I really like the div You really can
find a little bit of everything there, you know, and
there's a lot of land and land you know, everywhere,
so we really have. You know, you can have a
little bit of everything. I think there's room to grow.

Speaker 1 (45:32):
Really.

Speaker 4 (45:33):
I did have another place called Peta Jungle. It's introduced
to me by a colleague. What are people I was
working with, and they're like, Okay, you don't have this
in California. It's their local chain. But the Mediterranean food
is amazing, and oh my god. Their hummus was like
green color and it was tangy and a full flavor.

(45:56):
Literally you can sit there in a bowl of it
because it's so good. And then I had like a
I had a keto kind of friendly meal, where's some
slight thing of mahi mahi cooked on a bed and
they give you a whole thing a hummus, this tangy,
yummy hummus, and then it came with like little micro
greens on top. I literally like lap that thing up.

(46:19):
It was so good, it was so tasty. So if
you were to want to try a quick, inexpensive place,
it's called Peter Jumble.

Speaker 1 (46:30):
You were nice enough to bring one bite small, like
a two inch bite of mahi mahi with about a
quart of a sea spoon mummus.

Speaker 4 (46:37):
You weren't paid for that, so that was my bite
that left over you saved for.

Speaker 1 (46:41):
Me, and I appreciate it. It was very good. It
was really Again, I like places like that, and you know,
I really encourage people to try new restaurants somewhere hit
some are missus, but if you do some research, you
can't always follow, you know, low ratings. Like with me
when I go to ethnic restaurants, sometimes I'm really worried
about the people who do you know, Radium, because they

(47:03):
you know, they think Panda Express is real in the
real Chinese food, and then they go to another restaurant
that's that's real authentic and they get disappointed. So the
ratings are usually usually lower, but you have to be
careful with that. But you have to use your own instinct.
But a lot of times it's some things look terrible,
but boy on the outside. You can't judge the book
by cover. We can't judge the outside by a restaurant,

(47:25):
even the inside. But the food, we were just really lucky. Yeah.

Speaker 4 (47:29):
We also tried out Jewish Jelly, remember that, and they
had oh my god, so good. The like the soccro
was so sour though, but their rubim sandwich was out
of this world. And They're actually been around for a
long time. I think the original location was in Scottsdale,
and then they grew to a little different locations, and

(47:50):
like if you look on the walls, they have all
these like famous people that's been there because they this
Jewish deli has been around for a long long time.
And I think it's like I want to say, like
the theme is like New York City theme to it.

Speaker 1 (48:06):
So is that it M not so sure. I can't remember.
I think it was called Goldman's. Okay, let me look here.
Oh no Chompy with jumpings Choppy c h O M
p I E. Restaurant, deli and bakery. And it's located
The one we went to was located.

Speaker 4 (48:23):
At the mall. It was totally like throw me off.

Speaker 1 (48:26):
It's a big mall. It's in three two one two
East Cactus Road in Phoenix, and uh, it was a
huge restaurant. They have a bakery that's really nice. I
had a lot of you know, rugulas and a lot
of Jewish pastries and stuff, and you know, we weren't
expecting it going into the mall, but again it was
very very nice.

Speaker 4 (48:45):
Yeah, I good food in the past. I mean there's
a whole bakery.

Speaker 1 (48:49):
And the prices, I mean for the kind of food.
You know, usually Jewish delis tend to be expensive because
meters are expensive. It was about three four dollars cheaper
than anywhere else that we've been to, you know, for
amie or corn beef sandwich.

Speaker 4 (49:01):
And it was a huge I mean, we shared one
because couldn't you finish it. That's how sad it was,
because it's so big and you couldn't even like save
room for dessert because it was just like I said,
it was so big, but it was very filling. They
did have an excellent rye bread, so I was very
very happy about it. And right, yeah, definitely.

Speaker 1 (49:22):
Yeah. So anyway, that's that's Arizona. Trip to Arizona coming up.
We're going to do some a lot of eating in
Lagon in the Gundy Hills, the Goonda Beach and all
of those areas around there. So we'll have some other
when the next week we have someone. Hopefully we'll have
some new local ones too. We went to a place
called Puancho is h u i n c h o
s in the one in Redlands and one I believe

(49:45):
in Loma Linda right near there.

Speaker 4 (49:46):
Yeah, I think that's so.

Speaker 1 (49:48):
I reviewed them when they first opened up, and we
were very very happy with that too, So I want
to have them on and talking will review them really good. Yeah.

Speaker 4 (49:55):
And also we found a local coffee place. I'm sure
it's not a secret because lots of people have been
going there, but I literally just stumble up across them,
and they have artists in coffee roasted coffee, and it's
called coffee coffee Bloom.

Speaker 1 (50:11):
Coffee bloom c O F F E E B B
l O O M. And it's kind of like a
what's it called a it's a lot of different I
think it's they call it co Op's trying to think. Yeah,
so there are a lot of different people involved with it.
It's always packed and inside you can sit down and

(50:31):
air condition and drink there all outdoor patio, which is
which is what? How if coffee you know got started Starbucks?
The whole idea of it and great coffee is and
the one you got, the one I got is like
crack is.

Speaker 4 (50:44):
I can't stop drinking it and I literally if I
drink a whole vat, I probably won't sleep for a week.
But it's actually the culpro but they mix it with
tamar tamaron and sweet tamarin and also with lemonade. And
it's in a slush. So just imagine it's tangy. You
got a caramel a flavor, and then it's it's it's

(51:05):
sweet and sour, I mean in the slush in the middle,
like a hundred degrees heat. Oh, it's so satisfying, literally,
like I can probably get a leader of that and
suck it down in a heartbeat.

Speaker 1 (51:16):
Well, you like to so much. You trying to say, Alan,
could you try to make it? So we're gonna try to,
you know, ulicate, duplicate it. And that's kind of the
fun thing is going home and experimenting and trying it.
And you know, as you get to know restaurants, they
get to know you, they'll tell you the recipes because
they feel like they you know, they realize you're not
gonna go home and make it. Most people aren't. Yep.

Speaker 4 (51:33):
I like to try, like see if I match a
flavor on my own, and you know, guess the ingredients.
I mean, that's a fun part about eating out. You
taste something you like, you go what's in it? You
try to figure out what the spices.

Speaker 1 (51:45):
In the faces of the people when you mentioned it's
got this, it's got this, they look at you like, wow,
how do you know? And I like that.

Speaker 4 (51:51):
I think it's almost like a puzzle, you know, like
solving a mystery, right, and then try to copy it
and make it. I think that's really fun for me,
you know. I think now there's actually cooking shows that
actually do that. Like people will like taste something and
they have to duplicate it or replicate it somehow in
their own way to figure out what those ingredients.

Speaker 1 (52:13):
You know, I always thought I'd pride myself on being
able to do that. You are the queen. You are
the absolute best of doing that, and it's just really
neat to do that, and it's very satisfying when you
feel like wow, and people can you know, you come
home entertained and people love it. So anyway, you're listening
to Let's Sign Out Show. We're on every Saturday from
four to five right here one on AM ten fifty

(52:34):
and one oh six point five FM, the station to
leave notice behind on the Internet. We're available on Facebook,
on Instagram.

Speaker 4 (52:43):
Call Alan.

Speaker 1 (52:43):
He loves to chat with you. I'll give you my
number nine or nine. But again, look on Facebook, coming,
you know, join us, and we're you know, people do travel.
Some people have asked me why do you eat so
many restaurants outside of the Inland Empire? Because people do travel,
and you know, if you don't, then I'm sorry. But
the whole idea is to turn people onto food and culture.
And that's one of the joys of traveling, is experimenting

(53:05):
to try new things. In November, we're gonna be going
to the Orient. I can't wait to report from that.

Speaker 4 (53:10):
So well, hopefully he will upload some live videos of
us exploring the We're learning to.

Speaker 1 (53:17):
Do that, so we'll be doing that. So anyway, I
really appreciate you listening to our show again, and so
let's find our show every Saturday from four to five.
Food critic Allen Borgan here and is he Bussy Beauty.

Speaker 8 (53:25):
Everybody broadcasting more local radio programs in any other station
in California, we are casey AA.

Speaker 6 (53:41):
This segment is sponsored by My Hero. My Hero sub Sandwiches.
That is, in these days and in these times, and
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Speaker 1 (54:39):
They cater too.

Speaker 9 (54:46):
Hi folks, it's Milan Vukovich from the Tahebo 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 a fifty percent import tariff just
to release it. Once we run of our current inventory,
prices will go up right now. You can still stalk
up at today's pre tear of prices by calling us

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dot com. That's eight one eight six one zero eight
zero eight eight.

Speaker 10 (55:47):
The Redlands Theater Festival presents their fifty third season, located
in the Beautiful Prospect Park. Get five productions in rotating repertory.
This year's lineup includes Young Frankenstein, Radio gal Bit by
your Grill, you Can't Take It with you and the
Thanksgiving Play Step away from your devices and get outdoors
under the stars. For tickets, go to www. Dot RTF

(56:10):
season dot com org. Nine oh nine seven nine two
zero five six y two.

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 (56:52):
I'm Lillian Vosquez with Community Matters. There are many car
clubs and car shows throughout the Illin Empire. I visited
a car show in Ukaipa and spoke with David Avila,
president of Past Pleasures car Club. He shared about the club,
it's purpose, and when it first began.

Speaker 1 (57:09):
Well, it's kind of a debate.

Speaker 12 (57:10):
We believe that the first organized group was around nineteen
seventy nine, but more officially closer to nineteen eighty six
or eighty seven. We gathered to help celebrate the Southern
California car culture of the forties, fifties, sixties, and seventies.

Speaker 11 (57:26):
David shared the types of cars you might see and
of course his pride and joy.

Speaker 12 (57:31):
We see all kinds of cars from early model hot
rods to very very well appointed custom cars, all makes
and models. We have everything that's pre eighty. I have
a nineteen sixty six Chavelle Malibu, a yellow one here
my pride and joy. But everyone just brings whatever they have.
There's several cars are under various stages of construction and restoration,

(57:55):
and we enjoy seeing them and seeing the progress every
month that they bring. It's a wonderful event and it's
a nice family friendly. We have a bubble gum blowing contests,
hula hoops, a limbo contests. It's just a wonderful family
event and we encourage everybody who has a car or
don't have a car, come over here and enjoy the

(58:17):
camaraderie that we have again celebrating the Southern California Car Club.

Speaker 11 (58:21):
You don't have to have a car in the show.
Spectators and car enthusiasts are encouraged to check out the classics.
It's free to attend. The past Pleasure Car Club shows
off their cars the first Friday of the month from
April through November, located in the Ross Parking Lot on
Yakaipo Boulevard. For community it matters. I'm Liian vascos.

Speaker 3 (58:46):
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. Is to
provide discounts for residents who make shopping locally their priority,
everything from restaurants like Corkies, to fund times at SB Raceway,

(59:10):
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 A three
seven seven extension two twenty four. Give her a call.
That number again is nine oh nine eight eight nine

(59:30):
eight three seven seven Extension two twenty four.

Speaker 1 (59:38):
NBC News Radio. I'm Rob Bartier.

Speaker 6 (59:41):
President Trump is in Malaysia on the first leg of
his Asia trip, which will also take him to Japan
and South Korea.

Speaker 8 (59:48):
The President began the visit by presiding over the signing
of a ceasefire agreement between Thailand and Cambodia.

Speaker 6 (59:54):
Trump stood beside the nation's leaders in Kuala Lumpur as
he made the announcement.

Speaker 8 (59:58):
At the forty seventh Summit, leaders from across Southeast Asia
are in Malaysia for the economic meeting. Treasury Secretary Scott
Bessant says the TikTok deal is ready to be fine