KCAA: Let's Dine Out with Allan Borgen (Sun, 9 Nov, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 9 Nov, 2025

Episode Transcript

Speaker 1 (00:00):
Two Protecting the Future of Working Families Cheamsters nineteen thirty
two dot org.

Speaker 2 (00:09):
You're listening to an encore presentation of this program KCA
The Inland Talk, Express.

Speaker 1 (00:15):
Food, Glorious Food.

Speaker 3 (00:19):
We're anxious to try.

Speaker 4 (00:23):
Frank Waday our favorite diet.

Speaker 5 (00:29):
Just takes your own man at steak Bribe both instead.

Speaker 2 (00:35):
Wonderful hot so Flamby made from whited To.

Speaker 3 (01:06):
Welcome to a delicious Nation of the Let's stand out
show food critic Gallen Borgan here, and we just ate
up great, great lunch right here in Redland. It's called
Noodle twenty one. It's a Vietnamese restaurant and busy. Liked
because it's clean and the food is really good. I
mean it's very having just gotten back from not too
long ago from Vietnam, the food is just up there.

(01:27):
I mean it's it's really authentic and just really good.

Speaker 5 (01:30):
I like, you know, like I like the I think
that area because it is not as busy as across
the street, right, because it's like parking, you cannot find
any parking, but where they're at is a perfect spot.

Speaker 3 (01:41):
Right, have a nice menu, nice selection, it's fairly large
portions and just excellent quality. Yeah, nice people, very nice service.
So again it's called Noodle twenty one in Redlands and
highly recommend them and the rest of the shows. Hey,
we're gonna just got back from a trip to Las Vegas,
our favorite eating spot, and went there for work and
also to eat, which is kind of together, and so

(02:04):
we're gonna be talking about some of the restaurants we
went to, and we really like off the strip restaurants.
Is there's one restaurant we went to that was close
to the strip, But the strip I think is overrated
and you pay for glitz and glamour, and I don't know,
there's so many incredible restaurants outside the strip that people
just don't know about and they don't market a whole
bunch about it. But I would definitely go there. If

(02:27):
I you've ever been to the Strip, you got to go.
But if you've been there, then stay away from there
and go to some of the restaurants that we talk
about and you can just go online and find out
about them. And we have got a special too, a
guess for next week, which we'll go to towards the
end of the show. But let's get right into it.
Let's talk about one of the first tress we went
to on the way back to California. We decided to

(02:47):
stop at a place and we were recommended by this
by somebody who lives there, and it's a place called
Whiskey but as Wsky Bar and Grill. They have like
three locations, I think, and the one we went to
is on fifty five sixty West Warm Springs Road in
Las Vegas, right near a Legions stadium, and we were
told they're happy hours, what you got to go for,

(03:10):
but looking over the menu, everything looked fantastic.

Speaker 4 (03:13):
Yeah, we didn't go to the one by the Legion stadium.

Speaker 3 (03:16):
Oh where do we go? Paradise? Wait?

Speaker 5 (03:18):
Now, we went to the Enterprise one with that Enterprise Okay, yeah, yeah,
because there's one right by the Legion Stadium. So you're
you're on the strip and you want to go somewhere
priory near the strip, that might be the one you
want to go to. But we didn't want to go
without any of the madness in the other parking nor
the crowd, so we went off the strip intentionally and

(03:40):
went to the Enterprise location.

Speaker 3 (03:43):
Okay, go ahead, you're the expert, that's why I need you. Oh,
it's hard to be a man. But anyway, it's called
whiskey WSK why what's interesting? A part of the Terrible
Hearst Corporation. He's called Terrible Hearst. Now it's just called Terribles.
They owned all the Chevron gas stations. It's called Terribles
Chevron gas stations. And they're into everything. But they used

(04:05):
to have a big hotel there, but it was down
for a while. Now it's going to be demolished and
turned into something else. But they just got into the
i think the food business and really really impressed with it.
And we on our way out, we talked to the
chef briefly and he was just telling us about some
of the new items are coming that sound like it
came from the strip. I mean really quality of restaurants.

Speaker 5 (04:25):
Yeah, and the prices is not what the strip price is, right,
you're not paying the strip prices. Plus we happen to
show up not knowing there's happy hour, so from five
to seven they have all these discount drinks, which we
don't drink, but they do have all these food items
are seven dollars, so it's like normally they're about twelve
to fifteen dollars items, So it's you're paying half price

(04:48):
for an item that same portion, right, and they're so good.

Speaker 4 (04:52):
We got full over three appetizer right.

Speaker 3 (04:56):
Let's get into it right here. Yeah, the first time
we got we had two. The whole thing came out
to thirty dollars and change for two drinks and three
appetizer plates, which it's amazing. The first time I had
was a smoked artichoke dip again seven dollars, and it
came with garlic non garlic pet of bread which I
didn't taste the gardic on that, that's the only thing
I wasn't sure about, and chips and chips, but it

(05:18):
was a really good It wasn't your your typical art
choke spread. It had you know, the cream cheese, sour cream.

Speaker 4 (05:24):
And had a whole bunch of suff But it was
a little thicker too.

Speaker 3 (05:26):
Yeah, definitely. And it has a smoky flavor too, and
big chunks of artichokes in it.

Speaker 4 (05:31):
Yeah, I really like it.

Speaker 5 (05:32):
It's a little bit thicker, is not the watery type.
It is like just pure artichoke and basically cheese cream
cheese melt it. I mean, it's really really good and
it's very hearty I mean, you know, I think that
was very pretty much filled me up.

Speaker 3 (05:49):
M No, it was really really excellent. Then we had
the poppers and it's called the Whiskey poppers. Again seven dollars.
It came with one, two, three, four, five I believe,
and very big ones. And again it came from Cisco.
No big deal. But it had excellent quality breading to it.
It was really crispy. It was almost like bread crumbs.

(06:09):
It was just delicious.

Speaker 4 (06:10):
It was a bread crumb.

Speaker 3 (06:12):
Yeah, it was fantastic. But then they used their own
drills over it, and they had a bacon jam on
top of that bacon onion jam, and oh my goodness,
this is excellent. Again, even knowing they didn't make it there,
it's okay. There's some great products that Cisco and other
food distributors have and this is one of them for sure.

Speaker 5 (06:29):
Yeah, they said they make all their sauces and dips
and everything themselves, so you can truly taste that when
you're having this popper, and you know, like it's a
perfect size. It's not too big, not too small. And
to me, it wasn't spicy, so I didn't get a
spicy one, thank god. I really enjoyed it not being
tortured by the spice.

Speaker 3 (06:50):
And again it was not only with a jam, but
it had two different sauces on it, like a cheese sauce,
everything and just delicious. And the third item we had,
this is a real surprise. I was the first, and
they're all the same. This is a lettuce wrap, a
chicken lettuce wrap. Seven dollars on you like this one
a lot?

Speaker 5 (07:08):
Okay, So normally you know how chicken lettuce wrap is
mince chicken, right, well, drike that out. This is actually
chicken breast cut up, so pieces of chicken breast nicely
coated in this really unique sauce I've never had before.
It's like almost like a spicy Mayo sauce. And then
they give you a honey mustard, a sweet chili a

(07:32):
like a pon ponzu soy sauce. And because I'm allerge
a nuts, they put the cashoes aside. But normally they
have cashoes on top of it. And also they rice
crispy rice noodles so on the a romaine lettuce, so
it's not the wimpy bib lettuce. Sometimes they gotta fall apart.
These are nice and harty is big. I think it's

(07:55):
a decent sized portion. They're not giving you mince chicken,
so it didn't kind of run off the you know
when you put the sauce, it didn't kind of run
off your lettuce.

Speaker 4 (08:04):
I really enjoyed it.

Speaker 3 (08:05):
Again, there was three of them. I think I would
like to see fourth one. But they were large. I mean,
I have no complaints.

Speaker 4 (08:10):
They were big a portion, I think, yeah.

Speaker 3 (08:12):
Excellent, excellent. Then what else is there? I think that
was it?

Speaker 4 (08:17):
Right, I think that's it.

Speaker 3 (08:19):
I'm looking through my notes here, Yeah, that was it.
So again, it's called Whiskey Bar and Grill W s
k Y. It's an enterprise. It's in and two were
in Vegas. But it's a great place.

Speaker 4 (08:30):
There's three locations.

Speaker 3 (08:32):
And what's nice is it doesn't you know some sports
bars are kind of sleazy and loud. This is very comfortable.
Had a fireplace and some couches and chairs, and it
didn't look like on one part there was a lot
of screens around there, but it was kind of low key.
And they had gambling there where you can sit down
and gamble too.

Speaker 4 (08:50):
Barah at the bar.

Speaker 3 (08:51):
But it's really really nice, nice. Some surprise Yeah, it.

Speaker 4 (08:55):
Was very low key, very nice.

Speaker 5 (08:56):
It's a great place to you know, if if you
have a group with you, you can sit by the
couch and buy the fireplace. It's very intimate feeling, but
yet it's very open, you know, it's not. We really
enjoyed it. And the food got here, got there quickly,
we got out of there quickly. Easy parking drove right
up to it. I mean, can't beat that. And the

(09:17):
price is amazing. Anyway, excellent sir server that called Marian
and she totally took care of us. Very nice, really,
you know overall, you know, even the chef that came
out and talked to us, he was super nice. His
name is Eric, and you know, really enjoyed our experience there.

Speaker 3 (09:38):
The silverware they had there was kind of unique and
we kind of fell in love with it. So of
course we asked the chef where he got it from.
He goes, I wasn't sure, but I'll get back to you.
What a half hour later, forty five minutes later, we're
on our way back to home. Guess what he got
back to us, Hey, you can get him mirror. So
we were happy about that. Now the other thing too,
it's a little bit off the subject of food. But

(09:59):
you know, the smells are very important to us, not
only on food obviously, but in your house. Nothing going
somewhere in the house or anywhere. And He's just like, look,
you know, it just kind of stale smells, especially if
you have animals and stuff. Sometimes it could be a
little other trash can, yeah, or the trash can. Is
he she loves trash?

Speaker 4 (10:18):
Oh god, no, absolutely no.

Speaker 3 (10:22):
Anyway, there's a place called Aroma retail. Retail. It's a story, now,
is he. Once you talk a little bit about it,
how you found out about it, and then we can
get into the more details.

Speaker 6 (10:32):
Yeah.

Speaker 5 (10:33):
Actually, years ago I would say, oh my, I'm dating myself.
But when Vadar first opened, I used to stay at
Vadar a lot because I like that it's non gambling,
no smoking, easy, and once again, it's efficiency. I love
being able to pull up, get my get in the hotel,
get to my room, you know.

Speaker 4 (10:54):
And actually I love the decors. I love the rooms.

Speaker 5 (10:57):
I love everything about that property. So and then when
you walk in, you have the smell that hit me
and I'm like, I love that smell. What does that smell?
So when in asked and they do have some reeds
of the gift shop, so I went and bought some
and then you know, those reads really don't last that long.

Speaker 4 (11:14):
They weren't in a jar.

Speaker 5 (11:16):
It was just a fake pre fragrance reads, and so
it faded fairly quickly for me. And I love the
cell smell so much I start seeking it out online.
So looking everywhere, looking everywhere, finally found the scent. I
mean like literally it says it smells like Daras that scent, right,

(11:37):
So I'm like, oh my god, you know, like I'm
so excited. And this is another business that's located in
Las Vegas, so I'm like, I'm all over it.

Speaker 4 (11:46):
So I ordered it and it smelled just like that.
I mean, I was like thrilled to have it.

Speaker 5 (11:52):
So I've I've been in love with a scent for
probably broy ten fifteen years now, really love it. And
then so I kind of introduced that to Alan. He
got excited about it and goes, let's check it out.
So there's a store there and I've been meeting to
go there for ages, but I'm always there for work
and out and I'm always working till five o'clock. So

(12:13):
everything closed down by the time I get anywhere, and
you know, their their retail store that's open only Monday
through Friday, so it means not like somewhere that. Yeah,
so I won't get to like get anywhere, and never
been able to visit them, so I always visit them online,
and so Alan was able to visit them one day
when I was at ORC and was able to talk

(12:34):
to the owner, you know, and you know, really smell
a lot of their sets.

Speaker 3 (12:40):
They have like what.

Speaker 7 (12:42):
No No.

Speaker 5 (12:43):
One hundred, one hundred and fifty or something like that sense,
And after talking to the owner, it was fascinating. I
mean he talked about how some sense, different molecules can
attract each other and it actually converts a stinky smell
to be actually a decent smell. So it's so interesting,

(13:04):
it's so scientific. Weeks definitely, we definitely have them on
the air so we can explain to you because I
couldn't explain it properly. But I was fascinated with that
and how you can neutralize stinky smell because it's different
molecules that attract each other and basically when they attract
each other end up changing that scent. So I was like,

(13:25):
oh wow, So yes, they do make multiple scents. So
if you ever go to any hotel, most of the
large hotel chains now do have a specific scent they go.
They put in their error system, I think, and it's
very distinct. And if you happen to like one of
those scent, this is the company you'll be able to
find that scent. Their name is called Roma Retail once again,

(13:48):
and they do make sense like like you know fruity
ones or herbal ones or like Witzy one, you know,
different ones. But on top of that, they actually do
have hotel sense that they make a different linction.

Speaker 4 (14:02):
Yeah.

Speaker 3 (14:02):
They also have machines. You can get the professional one,
which is you have a huge house, it fits into
you can put it into your air duck and it
goes through all the house. Or what we got. We
got two smaller ones, so one half of the room
one half of the house is one the other.

Speaker 4 (14:16):
Half of the other no installation required, No installation required.

Speaker 3 (14:20):
And then they also have a small one you can
either use for your car or for one travel room
or travel and it's just I'm really really happy with it.

Speaker 5 (14:29):
Yeah, I mean I love their sense. We end up
buying probably five other scents because you know, when you
get used to a smell, as you know, if people
don't know, you know, how you walk by somebody, the sound,
they smell like they've been drowned in some cologne. Well
because they get sent blind because they got used to

(14:49):
that smell, so they can't smell anymore. So they kept
putting more and more and more of that scent on,
which really is offensive by that time to everybody else
around them because it's like peppi la pew with the
fumes behind him walking past.

Speaker 4 (15:03):
So just just to say, so we like to have
That's why I bought.

Speaker 5 (15:07):
We bought different scents so we can switch it out,
so we'll get set blind and uh, we're really enjoying it.

Speaker 3 (15:13):
We're gonna have the owner on because he's just telling
us a little bit about what he does and how
he does it. And he's not trained. I mean, it's
pretty much self taught.

Speaker 8 (15:23):
But he's right on and talk about good notes, right
fucking you know, Pine with lavender, with this with Cris Bermid,
and I mean, it's got everything imaginable and it's like,
how do you even come up with something like this?
But he's got the capability, So I thought it'd be
interesting to have him on so w later on.

Speaker 3 (15:39):
But okay, back to food. First of all, you're listening
to let'sign out show right here on AM ten fifty
and one oh six point five, the stations that leave
no listener behind, and so let's sign outual food critic
Allenborgan and.

Speaker 4 (15:51):
It's see Bussy.

Speaker 3 (15:53):
Okay. Another restaurant we went to. We both love Chinese
food a lot, so whenever we go to try a
different restaurant, this is one called the Hong Kong Garden.
This is something we only had a small time to
go to a restaurant, and we thought this is kind
of near where we were going afterwards, so we went there.
It's located at there's two you know website, fifty three

(16:13):
hundred Spring Mountain Road. It's in in Chinatown area and
it's in a corner. It's a pretty big spot there.
They have dim sum, which is really nice. I'm nice
to disclave dim sum.

Speaker 5 (16:23):
All day, which is rare because usually, you know, they
only make it for the day during the day morning
time or lunch, and then they cut it off right
so you can make you can actually order dim sum
anytime of the day. So when they close and on
an special menu, right, but.

Speaker 3 (16:39):
We didn't have dim well, we actually had one dim sum.
We ordered two other dishes, very authentic dishes, huge, huge menu.
Ninety nine point ninety nine percent of the people there
were Asian, so you know, it was good. When Asians
go to their own restaurants, it's good. So one we
had was I got to have my chicken feet there.
If you never had chicken feet, a lot of people

(17:00):
it's really really good. Number one. Number two is it's
got a lot it's very healthy, it's got a lot
of collagen and it's not a lot of fat to it,
and it's just really really unique dish. I've had it
for years. My grandmother was from Europe. She used to
cook with it, but the Chinese really know how to
make it. And this I thought was really very plump
and uh no nails on it, you know, to bite

(17:21):
the nails off, but really excellent. Then we had a
dish that is the She Loves Sea cucumber, which is
kind of like when I've had it in the past,
it wasn't good. It was like, you know, you ever
see the tires on the road when you drive the
old tires, that's what it reminded me of. However, when
it's done right, it's not that way, is he You're

(17:44):
you know, you're you're an Asian person. You can talk
about it. You grew up with it. How do you
describe it? And uh, let's talk about this dish.

Speaker 4 (17:51):
Well, there's different quality of it.

Speaker 5 (17:54):
The higher quality, more expensive ones which they don't serve
in restaurants anymore.

Speaker 4 (18:00):
A plump and actually very.

Speaker 5 (18:03):
Meaty, not meaty, but like because it has a more
like a gelatine kind of texture. It's a little more
plumper and bigger pieces, even though kind of smaller. It's
it's you know, I think, has a lot more meat
so less chewy. The smaller pieces. They tend to not
cook it too much because they're worried it's gonna melt.

(18:24):
So it's cheaper, you know, for the restaurant probably to
buy it. And so the ones they served there were
a little bit smaller than I'm used to, and they're
a little chewier than I used to, but you know,
and there weren't a lot of pieces, so I was
kind of disappointed that. But overall it was decent. I mean,
the flavor was right on. Usually cook it with a

(18:47):
lot of mushrooms in this kind of brown sauce and
you know, a light brown sauce, not a dark brown sauce.
And you know it's it's you know, it's kind of
it's it's very mild, dish, not offensive, no strong flavors.
Usually put some vegetables in it. Definitely mushrooms, different types

(19:07):
of mushrooms to mix with it. So give it a
little texture different and a serve it hot.

Speaker 4 (19:13):
That's it.

Speaker 3 (19:14):
Then we got General Child Chicken. We the surfer we had.
Most of them seemed pretty nice, but this one we
had didn't want to be there. She had a rough day,
I think, so she wasn't real nice. It was kind
of rushing us, so I couldn't think of what I wanted.

Speaker 4 (19:27):
She was very impatient.

Speaker 3 (19:29):
Yeah, so we decided, okay, General Child Chicken. I mean,
it's something. It's good, but I didn't go to the
restaurant for that because you can get anywhere. But I
thought it was nice. There's a huge portion, bigger than
I expected, bigger pieces of chicken, had a nice orange
sauce to it, and I really liked it. You didn't
like it as much? Okay, what didn't you like?

Speaker 5 (19:48):
Yeah, because usually general sauce chicken has a little more
kick and it's more tangy.

Speaker 3 (19:55):
To the sauce, just more sweeter.

Speaker 4 (19:58):
No, it's more.

Speaker 5 (20:00):
Usually has more vinegar kick to it and a little
bit more like spice to it, not spicy, but a
little more spice to it, a little bite to it,
because you know the sauce, it's a darker sauce. This
one almost like a orange chicken sauce. And the sauce,
to me, I think they might have put too much
corn start to thicken it because I actually tasted the

(20:23):
almost like a powdery after tone, which is really rare.
You don't ever have corn stars you taste kind of powdery,
and this one did. So I wasn't sure where it's
coming from, but I wasn't impressed. I really I thought
the restaurant's okay, but I wouldn't say it's a wow
to me.

Speaker 4 (20:41):
Sorry, no, no, be honest though.

Speaker 3 (20:44):
Okay, So anyway, that was that. But again, if you
want something that's pretty authentic, I think and large a
large menu, And I was impressed with that. Again, it's
called the Hong Kong Garden and Seafood in Las Vegas.
The next one who went to We went to the
comedy store at the Rio Hotel, Comedy Cellar and I'm

(21:06):
sorry comedy seller, and we wanted to eat somewhere nearby there.
So inside the hotel there they had something called was
a J.

Speaker 4 (21:15):
It's called k J dim sum and seafood Chinese restaurant.

Speaker 3 (21:19):
So we decided okaye.

Speaker 4 (21:21):
Location one at Harris and one at at the Rio.

Speaker 3 (21:26):
So again we went to one of Rio. Again we
walk in beautiful dining room. It's reminiscent of one in
Monterey Park. It's fairly large actually, and very authentic large menu.
They have dim sum, but it's only during the day,
not at night time. But they have a nice dim
sum menu. But nonetheless they have you know, a lobster,
they have crab, they have all kinds of sea cucumber,

(21:49):
and they had a couple other dishes that Disney really
really likes. So once you talk about.

Speaker 5 (21:53):
Those, well, actually I like this restaurant. I mean, like
the service is nice. Late the service, you know, their
service were really pleasant, and you know, they checked on
us a lot. So I really enjoyed that because typically
if you go to authentic Chinese restaurants, sometimes the service
is a little lagging and they're kind of grumpy.

Speaker 3 (22:14):
So so and her, you know, got along really good.

Speaker 5 (22:18):
Yeah, this lady, it was really nice, very attentive. I
kept checking back on us, brought us whatever we needed.
And so she recommended the crab meat with fish maw soup. Well,
Allen's never had it before, and really I don't know
how to explain that, but it's real crab meat. It's real,
like real crab meat that they shredded up and they

(22:40):
make this almost like a like an egg drop based
kind of soup, that same texture, and then they put
a little bit of egg white in it, usually mixed
in it, and fish maw. I don't know how to
translate that. I know in Chinese it's a type of
like a large fish belly. And what they did was
they I don't know how they prepare it. I know

(23:03):
they somehow dry it and then when they're ready to
cook it, they rehydrate it, cut it up, so it's
really full of protein. There's hardly any like starch in it,
you know, except for probably the corn starts. They try
to thicken the soup. So it's a very mild tasting,
non fishy soup. It's kind of more like the same classification.

(23:25):
I would classify it as an egg drop soup with
grab meat and other things floating in it, you know.

Speaker 3 (23:30):
But it's very nice. I really really liked it. It's
a fairly large bowl and I think I had like
three four bowls of that.

Speaker 4 (23:35):
Yeah, you did. And then you know, they always give
you a red vinegar you put in it.

Speaker 5 (23:41):
It gets to taste, and then they give you white
pepper so you can make it, you know, a little peppery.
You can make it a little bit more tangy, you know,
really adjust to your own flavor, which I like that
because you know, everybody's palette is different.

Speaker 3 (23:55):
I need a little chili oil in it, just a
little drop of soy, a little salty for me. But
it was excellent, very very unique dish.

Speaker 5 (24:03):
Yeah, it's very soothing. I would think that's one of
those soups. It's not like, you know, after eating, oh
I can't, I can still taste it, you can't. It's
just very it goes with everything. And then second item
we ordered is crispy fried flounder with the saute the
filet part being sautee, so pretty unique body part. The

(24:24):
flounder basically they take out the meat and then they
they lightly coated battery and deep fry it so you
can pretty much eat a lot of part of the body.
And then the filet part they literally lightly coated it
and then like stir fry with a bunch of veggies
on top.

Speaker 3 (24:45):
Alan, I love that. I have really really nice. The
vegetables are perfect. I love pea pods and Chinese peapods
are one of my favorites. Snow peas, snow peas and
just everything. A fish was nice and moist. It was nice,
and I like the chunks of the texture and then
the fry stuff you kind of tear it apart, and
it's really the fins, like the little gills or anything.

(25:06):
It's so crispy. You can eat it. It's like smelt
if you ever had smelt, you know the little gills here.
It's perfect. It's just real crispy. Didn't get cut in
your throat or anything. And the batter was really good,
so it was a very treat.

Speaker 5 (25:19):
I never had anything like that, I think personally, if
I ideally I would probably personally I would have ordered
like a sweet and sour sauce or something to dip
in on the site that would really make top it
for me. Thank God I had the vinegar from the soup,
so I was dipping in the vinegar. So it almost
tastes like fish and chips, you know, like the fried
fish with the malt vinegar flavor to me. And I

(25:42):
find that pleasant, very appetizing, especially it cuts some of
the oil for fried food down. But the other part
of the filet that was like saute is definitely not
like full of batter and nothing, very light and I
like that. And then they also have like pieces like thins,
pieces of celery and carrots and snowpea stir fry with
it have a good crunch.

Speaker 3 (26:04):
It's kind of like a textra. You just don't cram
in your mouth and that's it. It's you work at
getting the meat out and getting this stuff out. And
it was kind of fun. I like that kind of stuff.

Speaker 5 (26:13):
Yeah, So that was interesting because I've never had that before.
And then we order something that we both actually like.
It's kind of our go to. We don't know what
we're gonna order, we order this. It's called Singapore rice noodle. Well,
Singapore rice noodle is basically stir fried, thin, thin rice
noodle round ones, not the Vietnamese ones, and they put

(26:36):
it with usually shredded with meat and they put curry
powder in it, and so there's meat, there's shrimp. So
this one actually had uh sprouts, sprouts and.

Speaker 3 (26:47):
Yeah, small little of shrimp and big shrimp too, and
shrimp and the trash.

Speaker 4 (26:52):
The pork, yeah, the Chinese or sice barbecue pork, and.

Speaker 3 (27:00):
Very very nice and the price is very reasonable for
what you get. And again being in Vegas, you never
know sometimes what you know. It's it's a lot of
places that's just all glitz and glamour and the food's
awful and we've been really lucky, so not every dish
was one hundred percent, but they're really good restaurants. I
would go back to all of them.

Speaker 4 (27:18):
So yeah, I would definitely go back to this place.

Speaker 5 (27:20):
I would like to try other things because there's quite
a couple of large parties, so several things I wanted.
I think they got the last of it, so oh, well,
you know, but the things reordered.

Speaker 4 (27:32):
It was right on, it was fresh, was hot.

Speaker 3 (27:34):
Kind of like going to Monterey Park and eating there,
I mean, very.

Speaker 5 (27:37):
Authentic and yeah, but it's right, it's right in on
the side of Rio. It's inside Rio Hotels.

Speaker 3 (27:44):
And again, what's nice about real hotel is I like
the real It's quiet, it's I'm sure they don't like that,
but it's a little empty, but I enjoy it there.
It's nice. It's you don't feel rushed, you don't feel
it's very safe there, very friendly, I mean walk with
as soon as he got in the valet, the biggest smile,
the nicest guy, and that makes the whole People don't

(28:06):
realize what a smile can do.

Speaker 5 (28:08):
And really, yeah, he was so friendly. And then they're
actually a new owner bought the Rio. They're vamping everything
they were doing all the rooms. And also they're the
food court. They actually have a food court that's not
a food court. I think they call it some sort
of food haul or something, but it they have a

(28:28):
little bit of everything. That fried chicken, they have, They
have ramage, yeah, definitely not chain plays.

Speaker 3 (28:36):
They have a you know like cheese, steak, sushi.

Speaker 5 (28:40):
They have a little of burritos, hamburger plays. So it's
a little bit a sushi plays in the So you
literally have a little bit for everything. So you have
different dining. You know, how much money you want to
spend or how do you want to dine? I mean
you have all those options.

Speaker 3 (28:56):
Right, okay? And then the last rest that we're gonna
talk is our favorite.

Speaker 9 (29:01):
Uh.

Speaker 3 (29:01):
We were told by a food and beverage director, Arnold
Panell from Palaestation. We gotta go there. We got together.
What I say, Arnold Aaron, same thing. I get excited sometimes. Anyway,
we went to It's called Esther's Kitchen. It's in the
Art district. And with the art district, you know, a
lot of art districts are kind of run down areas

(29:24):
that are revamped and kind of hip, and this is
one of them that's really really a great place. They
have some wonderful restaurants, small little restaurants. They have sushi places,
they have ice cream, they have all a little bit
of everything. What what say something?

Speaker 6 (29:40):
What?

Speaker 3 (29:40):
No?

Speaker 4 (29:41):
I thought we're gonna thank out sponsors.

Speaker 3 (29:44):
Oh you want to do that first?

Speaker 8 (29:45):
Yeah?

Speaker 3 (29:46):
Okay, let's our sponsors. Then we'll talk about us this kitchen.
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Speaker 3 (31:03):
Hi on food critic Allenborgan, and I'm excited to tell
you about Raised Shanghai Bestro in Redlands. Rays Shanghai Bestro
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favorite dishes are the housemade hot stickers, the crisp pork
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(31:27):
sweet and tangied deep fried orange peel beef, and the
savory Baso spicy shrimp, plus lots of vegetarian dishes. Whether
you dine in, pick up the food, or have them
cater your next party or special occasions, you will see
why ray spelled r Ui apostrophies. Shanghai Bestroke is truly
the best Chinese restaurant in the Uland Empire.

Speaker 7 (31:49):
Make sure to check out their new location at four
h five West Stewart Avenue in Redlands, California, right across
from the Sprout's Grocery Store.

Speaker 3 (31:55):
That's raised Shanghai bestro.

Speaker 6 (31:59):
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(32:20):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coal slap potato salad, barbecue beans,
and much much more. Check out their rich decad it
chocolate brownies.

Speaker 2 (32:30):
Hi.

Speaker 3 (32:31):
I'm food critic Gallenborgan and you can dine in, take
food out, or have them cater your next special event.
I highly recommend Cowboy Burgers and Barbecue at their new
location at five five seven three Arlington Avenue in the Riverside.
Just look them up on the Internet. That's Cowboy Burgers
and Barbecue, Happy eating.

Speaker 6 (32:49):
And perfect for the holidays. Cowboy Burgers and Barbecue is
also available for catering. That's Cowboy Burgers and Barbecue in
Fontana and now in Riverside on FM Arlington.

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Speaker 3 (34:01):
Welcome back to the Tacho food critic Allenborgan here and
Isabelle Bussy, and we're talking about restaurants that we went
to here in the Ealand Empire, but also Las Vegas.
It's one of our favorite dining spots because every time
we go, we go to a new restaurant there and
except for one that we go to all the time
because we love it. And I'm telling if you've never
been to Vegas. In terms of getaway from the strip,

(34:22):
there's so many incredible, great restaurants on the outside of
the strip that you're going to go to and traffic's
better and it's cheaper, and quality I think is just
as good. So our favorite it's called Esther's Kitchen. It's
located at one one three to zero South Casino Center Drive.
It's in the Art District. The website is ester E
S t h e r S LV dot com. So

(34:46):
ESTHER'SLV dot com. This is a small restaurant. However, right
next door they're adding on and I forgot how many.
I want to say two hundred, but I think it's
a little bit more than I mean a little bit
less than that. But it's an incredible kitchen owned kitchen
or a restaurant that the chef is Chef James Trees,
and we got to know him. We sat down with

(35:08):
them for two hours and what a human being. We're
going to have him on next week. I mean, I
want people to know about him, to know about what
he's made of and his philosophy on working with people
and food and everything. It's just fascinating. There's got to
be a movie made on him, someone's out there. I
think it's just a really, really incredible story. But again
it's called Esther's Kitchen. And if you talk to anybody

(35:30):
who knows food, that's one of the restaurants they say
to go do. And Chef Trees has gotten a lot
of wards. You've just given the restaurant Chef of the
Year in Las Vegas by John Curtis, who's a really
good food critic there, very reputable, and this is an
Italian restaurant with lots of twists. Everything's fresh, everything's homemade.

Speaker 2 (35:53):
Trees.

Speaker 3 (35:53):
His whole philosophy is every little bite's got to have
a flavor and all the ingredients. You can taste it,
and it makes sure taste was like jump for joy
like they've never have been. And prices are very reasonable
for the quality of food. So let's get right into
it first. You got to start off with their homemade
sour dough bread. It's a nice little loaf, crispy outside,

(36:15):
perfect on the inside. You cut it and you get
the choices of one that comes with some kind of
a butter, a what you call it a Irish butter
with little olive oil in it. But you can also
get other little side dishes. One was called it's barata
with chives, basil and sea salt you can get. We
got the anchovy butter with capers and parsley, and then

(36:39):
this one called the Feggattini, which is chicken liver and
goot and fog wah goose liver with saba and with
strawberry and unbelievable start. I mean, we gobbled that up
and we were actually full after that, but we have
to have more. But Isy, that's one of your favorites.
And there's so many things to choose from here.

Speaker 5 (36:56):
Well that's not the only sides you pick from. There's
like seven different sides. You can pick each like one.
You know, whatever you want. You want you can have
one spread or you can have all of them, so
you have choices or three of them. So we chose
three because we've been there. We tried all of them before,
so we just went and tried the one. Go back

(37:17):
and get the ones we like a lot. It does
change up a little bit for some of the ingredients,
just depends the seasonal.

Speaker 3 (37:24):
But the.

Speaker 4 (37:25):
Sour dough bread is right on is so amazing.

Speaker 3 (37:29):
Right and other appetites. They have a new one. It's
called a caulifower all of romana. It's thirteen dollars. It
was anchovy, chili, garlic, fried capers and parsley and it
was like a deep fried almost rice flour cauliflower, bits
of cauliflowers. Unbelievable, really really good for us that are
on the low carb diace all the time, this is

(37:50):
a great one and just really delicious. Then we got
something called the Paca Mama Pacha Maama Farms pork chop.
This I read about and as soon as I mentioned
it to our server Stacy, you could see her eyes
just to her up, like this is so good. This
was her favorites. We had to get that. That was
forty five dollars. But wow, this is pine nuts with chili,

(38:12):
chili crisp, butcher beans and greens and it comes with
slice pieces of pork of the pork and just delicious
the sauce had on it, It just melts in your mouth.
And is he loved it too. I mean, that was
really really good and I love the little side they
give you with what do you call it, the pine
nuts and the chili cris and everything, and that was

(38:34):
just an excellent, excellent dish. Then we had the Tortellina
verdet This is thirty four dollars. This is beautiful redneck
clams inside almost like a tortollini, a little tortina, you
small one, and it had let's see, charred tomato, androcol
broccoli robbie. I'm not sure what that is broccolini. I

(38:57):
can't read it here, And that was very interesting. We've
never had a dish with clams in it outside of
a you know, fisherman stew or anything. But again, everything
here is fantastic. The staff on a scale of one
to ten or about a twenty, they're all really friendly,
and Chef Trees is just he's my new mentor in
terms of I've been a lot of great chefs in

(39:19):
the world and he's one of them. Just I just
can't wait to introduce him to you. And next week,
in fact, the next two weeks, we're going to have
him on and if you're a manager of a store
or an owner of a company, you want to listen
to him and his philosophy. It's not just restaurants, it's
the way he handles people, which is really really amazes us.
And just a really really nice man. So again, the

(39:42):
name of the restaurant is called Esther's Kitchen. It's located
in the Art District in Las.

Speaker 5 (39:47):
Vegas, and James Cheese does own several other restaurants and bars.
The other one called El Solito Posto, which is in
Tivy Village in Austin. So ADUs kitchen, Yeah, ADUs Adas
wine bar. Sorry, And that one's actually intivly villaged also,

(40:08):
and there's playing a parking there and you know, if
you can't get in Esther's, you're not you can always
go to these other two locations.

Speaker 3 (40:15):
And a lot of new things coming up, So we'll
have them, like I said, we'll have them on next
two weeks. You'll learn a lot more about him and
also the food scene in Vegas. So but now we're
gonna be talking about speaking of Vegas, the super Bowl
is going to be there too, which will be they're
all priming up for that and a lot of you
are into super Bowl and uh, it's a party time
basically and just having a lot of fun. And with

(40:36):
us it's Shannasy Ireland. She's a food and lifestyle influencer.
She's been on a show many times. Delightful and Shannessy,
how you doing first.

Speaker 10 (40:43):
Of all, Oh, I'm doing great. How are you guys doing.

Speaker 3 (40:46):
Oh real good. Just got back from Vegas and lots
of eating and so we're happy and uh, but yeah,
Vegas is definitely uh getting ready for the Super Bowl.
They're already, you know, putting new new buildings up and
everything for that. So, uh, it's kind of fun and everything.
But why don't you introduce a little bit about yourself
and talk about the big game and some great snacking
that a lot of people would be interested in.

Speaker 10 (41:07):
Sure. Yeah, So I'm just a food and lifestyle influencer.
I live in Columbus, Ohio, not nearly as cool as Vegas,
but that's okay. And I have five kids and so
basically I am in the kitchen a lot, cooking for
these kids and entertaining and having family and friends over.
And I don't know about you, guys, but I just
feel like this time of year, I love the Super

(41:31):
Bowl because it's like we go through this dead time
where there's just.

Speaker 11 (41:34):
Not a lot going on.

Speaker 10 (41:35):
There aren't a lot of gatherings and get togethers, and
then boom, this big party happens and it's a great
excuse to get together with folks, whether you're going to
be actually attending or if you're going to be sailgating
somewhere fun or if you're going to just be hosting.

Speaker 3 (41:50):
Inside your home, right And you know, I know a
lot of friends that aren't really into football, but they
enjoy the whole ambiance, like you said, so it's so true.
But I want you show tell us about some of
the snacky favorites that you have and that you've done
in the past, and also some fun facts about the
big Game, which I know you have.

Speaker 10 (42:08):
I'm so glad you asked. So it's actually, believe it
or not, the second largest food day of the entire year.
Let me ask you, guys, if you can guess what
the top spot goes to, what do you think the
number one is?

Speaker 3 (42:22):
I would think Thanksgiving maybe, Yeah, you got it, which also,
you know, kind of goes hand in hand with football
as well.

Speaker 10 (42:29):
There's a lot of football on Thanksgiving, so it's Thanksgiving
and then believe it or not, it's just Super Bowl.
And a lot of that is because Americans are doing
what's called distracted eating. Essentially, they're just snacking, they're watching
the game, or they're just watching the commercials, so they're
just hanging out with their friends and so all of
that to say, you're gonna need a lot of food

(42:51):
if you're hosting.

Speaker 11 (42:53):
My number one.

Speaker 10 (42:53):
Tip is to always over prepare, prepare more food than
you can even imagine. Because here's the deal. And when
I've posted parties before, you know, the first quarter, everyone's
kind of they're scared to touch the shark foodery boards
or whatever. But by the time halftime happens and the
game continues on, everybody is in the kitchen. They're doing

(43:14):
distracted eating. They're taking the food in to watch the game,
or perhaps they're just watching the commercials, or they're just eating.
So some of my favorite snack ideas are really dips.
I think, I think a good variety of different kind
of dips, whether it's finishing an artichoke dip, whether it's
any kind of sour cream, french onion dip, or even

(43:38):
a buffalo chicken dip that's really just a fan favorite.
If you have a lot of different kinds of dips
and you're serving them with a lot of different options,
such as perhaps for Kia chips pretzels I know you
had mentioned, you know, for the folks that are watching
their carbon takes, if they're going to try to do
the Keto friendly diet, Southern recipes. Small back to cork

(43:59):
ride is a great option there and yeah, yeah, yeah,
So I just love having a variety of dips. You know,
any kind of board, whether it's a dessert board or
a hamburger board or hot dog boards, those are always
really popular. So really having a nice variety for everybody

(44:21):
and keeping in mind so we'll have allergies or they
may be washing their carbs or that kind of stuff
as well. So you just want to have a bunch
of different options.

Speaker 3 (44:30):
Even sandwiches, I mean, like Rayburn and make some great sandwiches,
frozen sandwiches, which at first I was like a frozen sandwich,
but their bread is amazing for someone who's being frozen
that you can stick in the microwaves, it's aren't good,
but cutting those up in small pieces, having a taco bar,
I mean, that's that's a real simple thing to do.
Just get a lot of different fillings and stuff, but

(44:52):
just roans. Like I said, small batch is one of
our favorite because it's not your ordinary. There's a lot
of good ones out there, but what makes this nice
is hey, it's smaller bad and they have unique flavors.
With pineapple and all kinds of fun flavors that usually
don't get and that adds to a dish, whether you
use a dip or not. Those are great products. Plus
for us people are on low carb diet, that's perfect.

Speaker 12 (45:13):
Yeah.

Speaker 10 (45:13):
And they have a variety of different flavors. You know,
it's not just the traditional park grinds and you think
of Okay, there's one flavor and I don't like it.
They have a lot of options out there.

Speaker 3 (45:23):
They have a fight still.

Speaker 10 (45:24):
They have a chili cheese flavor chie. Yeah, and you
can also use the Southern recipes for all that shark grinds,
even to bread your chicken as opposed to having bread crumbs.
You could even use it to top like a macaroni
and cheese pastor role. There's just so many different options
for these pork grinds. And as you mentioned, they're a
low car but they're also passed with seven grams of

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

Speaker 3 (45:53):
When I talked about cardiologists, I asked them about those.
He goes, Yeah, as long as you don't have a
million of them, and he goes, Yeah, they're fine, you know,
they're just okay. So that was a big thing. You're
listening to, let's sign out show and with us as
Shannessey Ireland. She's a food and lifestyle influencer and if
people want to know more about you, what's your website
or how do you get the best way to get
a hold of you?

Speaker 10 (46:11):
Yeah, so my website is just called seeds Becoming Domestics
dot com. I'm gonna have some super Bowl recipes on there,
some Valentine's based up, lots of fun stuff and then
of course I'm also on Instagram. It's just at Fantasy
Ireland right now.

Speaker 3 (46:26):
In terms of Southern Southern recipe small batch, you can
get them at Rouse and State of Brothers. That's where
I get mine, or go to their website Pork Rindes
dot com. You can get those and other kinds very
much there. Also in terms of our funny rayburns, they
have Smart and Final Food for Less Albertson's Pavilions and
they're pretty much all over too. I've even seen them.

(46:47):
I think it was Costco, one of those costcar SAMs
I saw them at. But do you have any go
to favors besides those, I mean, what what do you do?
What's your number one thing that people just go nuts over?

Speaker 10 (46:59):
The Buffalo's chicken dip. And I know that's just so cliche.
You know everyone has that, But my Buffalo chicken dip,
it's really simple. I'm just gonna go with some stream
cheese about wing sauce, mozzarella cheese, cheddar cheese. I like
to use the rants stressing the little seasoning of that
as well. I just go with the rotissrie chicken just

(47:21):
to make it easier. And then also, you know, folks
sometimes get scared like how spisy is this? So I
really recommend you can always just chop a polipinos on
the side. You can have some sabasco on the side
if people want to make it a little bit spicier.
But that's that is just a really popular dip that
goes super quick.

Speaker 3 (47:40):
Yeah, and you mentioned rotisserie chicken for the price they
charge at Costco and Sam's cause it's so worth it
to get that. And rather than cookie yourself, you can
make tacos. You can make anything out of those out
of the chicken, and they're really really good. So uh,
that's an excellent idea. So well, Shannessy, thank you so much,
and again, what's the best way to get a hold
of you, because you have a lot of fun ideas

(48:01):
and you're a good, good person to know.

Speaker 10 (48:04):
Oh we thank you. Yeah, just head over to Instagram
Fantasy Ireland. I think there's only one out there, so
if you just google my name, you're gonna find me.

Speaker 3 (48:12):
And Shannessy is how do you spell that?

Speaker 10 (48:15):
It's s h A n I s e y and
then Ireland just like the country. This is my real name. Guys,
I did not make this up.

Speaker 3 (48:23):
Let me guess you're Irish. You're Irish, I think right.

Speaker 10 (48:28):
I married in Ireland. I can't claim that name. That's
actually why I married him for his name.

Speaker 3 (48:34):
That's funny, that's funny. Thank you so much. Glad to
have you on and hopefully looking forward to talk to
you about other great products that you represent and talk about.
Sounds good. Thanks great, take care bye bye. Wow what
a fun show, you know, just meeting someone like that
very bubbly. I like to meet in person one day.

Speaker 5 (48:50):
But it's so meny, great ideas, right, I think you
have to be really innovative, especially with children. Because their
tight ballads kind of change from day to day. So
kudos to her for having you know, five kids and
probably keep.

Speaker 3 (49:08):
Her on toe try to be happy, to be happy,
and so speaking of being happy, March coming up March.
End of March, I've been invited to again in my
eleventh year International Pizza ex Well, I'm really looking forward
to it is he will be joining me, and this
is their second one, I believe, the third one, and unbelievable.
I mean, you learn so much about pizzas and the

(49:29):
whole industry. You meet some of the most gracious, nicest people.
I wish everybody was like that. This whole world will
be fantastic if you had people like that. And again
next week and the week after, we're gonna be talking
to Chef James Trees. My pleasure to have them on
just a really down to earth man who has been
through a lot, but it really has shine and you

(49:52):
just never know it. Just one of those guys you
meet that you want to be friends with and you
just admire and I admire him, I respect him, I
look up to him. I've only met him once, but
I've tasted him per se many times in his way
that didn't sound well tough. I don't care what people think.
It was a great restaurant. Great restaurants. And I just

(50:12):
love his philosophy. And out of all the chefs I've
ever met, he's one that really stands.

Speaker 4 (50:16):
Out and very inspirational.

Speaker 5 (50:18):
You know, like he's one of those people you be
in his space and you actually get excited and expired
just from his excitement, his passion.

Speaker 3 (50:29):
We were just talking to him before dinner one night,
two hours and afterwards just look at each other like wow.
I mean that's all we could say. Is he just
felt like, oh my goodness, this guy can.

Speaker 5 (50:39):
It didn't feel like we talked for two hours either.
I mean just he has just so knowledgeable, especially with
the taste palette and the taste profiles and the flavors
and what goes with everything and how to make a
certain type of food more flavorful, how to bring out
the flavors. I mean, the knowledge he has, I mean,
you know, not just food wise, just with people, how

(51:01):
to handle you know, philosophy on man bus, some different things. Yeah,
and he's very inspirational to me because you know, he
pretty much you know, this this whole venture that he
started in Las Vegas is his vision, right, So this
is his vision he built, So it's really really exciting.

Speaker 3 (51:22):
Right, and everyone who knows him Vegas, it's a real
buzz in Vegas. I mean his name comes up everywhere
and he's very not pretentious at all. I mean he's again,
he's the kind of guy you want to know as
a friend, as a person just being around him and
just it's kind of people that I hope I am to.
Some people just make him laugh and feel good about
themselves and uh, I just have a lot of respect

(51:43):
for him. But again, Chef James Trees. And during the week,
I'll be marketing a little bit on our website. Let's
sign out show on Facebook orle on dot borgan is
Bielle's got hers on there, so you'll be finding a
lot information on it. And two more minutes or he's
given us two fingers. This time usually get one, which

(52:04):
means oh, I better hurry up, but he gave me two,
and yeah, I'm speaking of a good guy. Joe, our engineer,
is a great guy, very accommodating. And we finally got
him to laugh. We first met him, he was like, oh,
it doesn't smile now, not now, now he gives it
right back. So and for someone who's a vegetarian, that's
this big thing. Most vegetarians I know are very boring people. Sorry,

(52:27):
he's laughing, just kidding, just kidding. So, folks, I really
appreciate day listening to us. We're on every Saturday from
four to five and we're on AM ten fifty and
one or six point five FM, the stations I leave
no listener behind. And again we'll see you next Saturday
with Chef Trees. And you're gonna want to listen and
tell every your friends about it. If you know anyone

(52:48):
that owns a business, that owns a restaurant or just
any business. Really, this is just a really good guy
and everybody, the way he is is the way you
want to be. That's all I can say. So until
next week, food putting Gallenborg in here and I'm beating
everybody big here.

Speaker 2 (53:06):
Cat.

Speaker 4 (53:11):
In alf smart and.

Speaker 6 (53:20):
Now the voices of kc AA was an exciting announcement.

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KCAA is celebrating twenty five years in our silver anniversary
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Celebrating twenty five years of talk news and excellence with
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Kc AA celebrating twenty five years.

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They're on the air because they care.

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Speaker 6 (57:44):
And now it's time for the annual Mentone Film Festival
at the Portuguese American Club. It's all brought to you
by the Mentone Chamber of Commerce. They'll host their seventh
annual Film Festival at the Portuguese American Club in Mentone.
This year, international film have been added. Saturday, November eighth,
doors open at eleven am with films starting at noon.

(58:05):
A food vendor and no host bar will be available.
The Red Carpet Awards ceremony to follow that evening. Sunday,
November ninth, doors open at eleven am for a delicious
pancake breakfast. Sunday's film lineup includes student, Indigenous and animal films.
Daily show tickets and food tickets are just ten dollars each.
For tickets and more information, visit Mentone Chamber of COMMERCECA

(58:29):
dot org. That's Mentone Chamber of COMMERCECA dot oorg or
buy tickets at the door. It's time to enjoy the
movies in mentone KCAA where Life's much better. So download
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Speaker 12 (59:00):
I'm me.

Speaker 2 (59:03):
Yester Day in the back casey eight eight.

Speaker 1 (59:17):
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
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called nine oh nine seven nine three oh three eight five.

(59:37):
That's nine O nine seven nine three oh three eight five.
Their services are free and after forty three years in
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at one oh six point five FM K two ninety
three c F Brino Valley.

Speaker 4 (59:56):
Every golfer has the same problem.

Speaker 7 (59:58):
Dirty Club faces, caked on dirt ruins your spind, kills
your accuracy, and adds strokes you don't need.

Speaker 12 (01:00:06):
So for this holiday season, give the golf in your life.