KCAA: Let's Dine Out with Allan Borgen (Sun, 30 Nov, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 30 Nov, 2025

Episode Transcript

Speaker 1 (00:00):
Nineteen thirty two dot org.

Speaker 2 (00:06):
You're listening to an encore presentation of this program k
c AA The Inland Talk.

Speaker 3 (00:11):
Express Food, Glorious Food.

Speaker 1 (00:16):
We're anxious to try.

Speaker 3 (00:20):
Frank Wit sad our favorite diet.

Speaker 4 (00:25):
Just take your own man at steak Ribe. Both are stay.

Speaker 5 (00:31):
Wonderful. How so Flamby made from Why we hated to?

(01:02):
Welcome to another delicious edition of the Let's sign Out Show.

Speaker 4 (01:05):
All Morgan here and we have a great show for
you today.

Speaker 5 (01:09):
We're gonna talk all about food, go figure food choke.
But I'm bumpy. Being with Izzy is like, have you
ever Joe, let me ask you a question our engineer,
have you ever seen rain Man? Have you ever seen
Monk on TV? Bunk and Rayman together? Is he can

(01:30):
find things that's amazing you can have, Like where's Waldle?
She'll find Waldle in Vegas? The sphere It's like one
point two billion led lights, one point two billions something
like that. She's parked right next to it, looking up
like wow, is that amazing? And first thing out of
her mouth was there's four or five lights missing? How
can you see them? This thing is massive? You can't

(01:54):
find Honestly, it's not like a big blotch of it.

Speaker 4 (01:56):
But I was driving. Really, you know, if you had
more time driving by yes, we would have more.

Speaker 5 (02:03):
So, yeah, we have the show today. We started off
our wonderful even show today with the weekend actually yesterday,
and we went to uh the casino, Fantasy Springs Casino.
Aqua rain Man dies it, she knows it. It's a compliment,

(02:26):
and we went to see we've seen some quite a
few people there. We saw smoking.

Speaker 4 (02:29):
I like their their theater, it's really set up nicely.

Speaker 5 (02:33):
The whole casinos actually pretty nice.

Speaker 4 (02:35):
Yeah, I like that one. It's not smokey. I mean,
you know, even the security guard you walk in, they like, oh, Hi,
how you doing. You want some water? It's like wow,
I never seen him by smiling that much.

Speaker 5 (02:46):
Yeah, very nice. But we saw Smoky Robinson and before
it we all decided this name as many songs as
it can by Smoky Robinson. Zero.

Speaker 4 (02:56):
We can name one but except one. I think we
have one. We got one. We all agree on one.

Speaker 5 (03:02):
One when I think it was an African American person
next with it that told us I.

Speaker 4 (03:05):
Think no got it. Larry Larry knew all those wait, wait.

Speaker 5 (03:10):
Make a long story short we were listening to and
he was quite pretty actually pretty good. A lot of
songs that he wrote.

Speaker 4 (03:17):
He was really good. He stood the entire show and
he squatted down, mind you, Okay, I if I squat down,
my knee would give out. Okay. He squatted down without
holding onto anything like free form ninety degrees. I'm like,
what is he doing? Is he doing squats every day?
What's going on? And he was down like squats, like

(03:39):
talking to people on the first row, and I'm just like,
for good what fifteen minutes yep, and got back up
without a WinCE. I mean, he's like straight up.

Speaker 5 (03:50):
I'm like what I got just watching him?

Speaker 4 (03:53):
Right, I'm like, seriously, I mean he's like eighty something
years old.

Speaker 5 (03:57):
I heard eighty two.

Speaker 4 (03:58):
Okay, so if anybody can relate, okay, if you squat down,
can you go straight up? Just squat down ninety degrees?
Stay there for fifteen minutes without moving and not even
like is ninety degrees? It was a straight ninety degrees.
I wish I took a picture of it. And he
went straight up and he was like, no.

Speaker 5 (04:19):
Two hours straight singing, no breaks or anything.

Speaker 4 (04:22):
No on his feet the entire time, and he did
some dance moves with his singers.

Speaker 5 (04:26):
Along with it is he did too. You want to
show a couple, I'm a song. I don't know anymore.
But the highlight of the concert were the people next
to us.

Speaker 4 (04:37):
It wasn't a highlight. It was a down light.

Speaker 5 (04:39):
Next to me and below me, below us, they were
drunk out of their.

Speaker 4 (04:44):
Six people front two on the side.

Speaker 5 (04:47):
Ye drinking and drinking and drinking and obnoxious and talking.

Speaker 4 (04:52):
Yelling across and behind them the entire show. And as
one of our talking out loud.

Speaker 5 (05:00):
We said something, please, you know, please nicely, please.

Speaker 4 (05:02):
We're trying to hear the stories.

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

Speaker 4 (05:08):
On and actually edged them on. Basically, Edgarmond assumes that
you said something, we said something. They intentionally even nate
more noise.

Speaker 5 (05:16):
Yep. So that was very interesting. I've never I've never
experienced that of you and movies I have, but not
at concerts.

Speaker 4 (05:23):
Okay, you know, just like an opinion, everybody has one,
but anyway, well anyway, so you know, they just basically
gave deadly looks, you know, to the person that shushed
them all entire show. It was so uncomfortable, got to
a point where they were so obnoxious another person spoke

(05:46):
up next to them to please, we try and enjoy
the show. Okay, this is like a good probably halfway
over three quarters into a show, people finally had fed up, right,
And so I'm just like, I gotta go bathroom anyway,
So I truck out to the bathroom, and I actually
said something to the ushrooms like, uh, you might you know,
the ushers are like.

Speaker 5 (06:05):
All ninety years old.

Speaker 4 (06:07):
Well anyways, so not exactly somebody can like not a
bouncer type. So I'm like, you might want to talk
to security because they're you know, un really appointed them
out which row, what seats, you know whatever. And yeah,
I don't know anybody talked to them, because at the
same time when I went to bathroom, these two actually
exit it. And when I found her in the bathroom,
and you know, I'm like, these thirty something year olds,

(06:29):
shut the heck up. You know, you're at the hot concert.
If you don't want to watch it, why didn't you
go somewhere else? Because everybody else trying to watch it.

Speaker 5 (06:36):
And the worst part from me is you talk about
Motown and the history and stuff and that's when they
started talking and I missed half.

Speaker 4 (06:42):
Yeah, well I didn't hear any of it because they
were just the entire time. Whenever he's talking or if
he's singing, they're yelling at each other. So all you
hear is is yelling at each other. Yeah, to the
entire show.

Speaker 5 (06:55):
And I'm just like, well, luckily I didn't my food
that we had, our food that we had before the
concert didn't come up on me. I was ready to
puke on them. I was so uh, very nauseating. But
what are you gonna do? Anyway, it worked out, okay.
They were a good concert in a way. And then
we ate. Before that, a place called Papa Dan's in
Palm Desert and a very popular restaurant has been there

(07:17):
for quite a few years.

Speaker 4 (07:18):
I think, well, expect to wait, I guess, because there
was people lined out the.

Speaker 5 (07:22):
Door and they have pizza, pasta's, great salads, huge salads.
I ordered that it was a big giant is the
anapasta salad? I wanted something I thought kind of light
and small, but it was this is the size of
our of New Jersey.

Speaker 4 (07:35):
Because one antipasta salad could have fed four people, four
people easily with leftover or.

Speaker 5 (07:41):
One food critic, which it did well. No, we had
left over, and then Nizzy had uh one chicken pikata.

Speaker 4 (07:48):
It was totally disappointing. Don't order it, absolutely, do not
order it. If you want some food, then order.

Speaker 5 (07:55):
That chicken breast was kind of it was pan fried,
it had writing on it, no flavor, and the sauce
was corn starch.

Speaker 4 (08:04):
No, it was in lemone. It was just cornstar. No,
there was.

Speaker 5 (08:08):
No flavor, didn't have capers.

Speaker 4 (08:10):
I don't think there's some capers. But then is it
supposed to be you know, like we can get pacotta.
It's lemone, right, no lemon flavor and the pasta okay,
get how puny? This is one little chicken breast. It's
not split chicken breast. It's one little thinned out chicken breast, right,
so it's it's as big as a hamburger, Patty, just
imagine that size. And the pakada just depasta itself. Okay,

(08:33):
it's just new to old people like it was smaller
than that. Patty and I looked at it like, okay
and me and Allen's going to share it, and I'm thinking,
who's gonna share? Thank God? It wasn't the only thing
we ordered, because if we shared it, I don't know
who's eating, who's looking at it, because you know, there's
just not enough. But then our friend ordered something else
and it looked amazing, huge.

Speaker 5 (08:52):
Porestion chicken with spinach, garlic, chicken, garlic, spinach and artichokes.

Speaker 4 (09:01):
Ar cho carts and then with a cream sauce on
a fat chini and it was amazing. He gave us
a bite and it was a huge portion, yummy too,
totally like, totally good.

Speaker 5 (09:12):
So then they had bread, really good bread. Bread. Bread
came out real crispy on the outside, French bread, you'll
kind of rip it apart. And then they had a
bowl of garlic chopped garlic, chopped garlic, put parmesan cheese
and olive oil in there and mix it up and
dip it. It was really really good.

Speaker 4 (09:31):
Yeah, you know, I should have eaten. I should have
eaten more so annoyed the people next to us.

Speaker 5 (09:36):
You would have done it. So yeah, anyway, it was
very good. So it's called Papa Dans and the pizza
was what people came for. It looked like and we.

Speaker 4 (09:43):
Didn't eat the pizza, so we can't say anything. About that.
I wouldn't order chicken pecada, but I highly recommend a salad.
I highly recommend whatever the chicken.

Speaker 5 (09:54):
Tuscan Tuscan chicken.

Speaker 4 (09:55):
That's what he had, dusk and chicken. And they said
their friend actually ordered from per Us Visit Chack and
Vesuvius that actually looked pretty good too, So I'm just like.

Speaker 5 (10:06):
I'd like to try it. And speaking of pizza, I'm
gonna be a judge again. That's my I believe eleventh
or twelfth year at the International Pizza Expo in Vegas
in about two weeks. And last year I was on
six panels and I judge about ninety six you know,
pieces anywhere from ten to fifteen pieces they throw at us.
And it's traditional non traditional pan pizza. Anyway, it's we

(10:31):
get there on Monday, we're flying in Monday, Tuesday, and Wednesday.
I'm on four panels on Tuesday all day from seven
thirty to like four thirty, and just so anywhere from
ten to fifteen pizzas each panel. That's four times fifteen figure.
Then the next day I have three more panels, so

(10:53):
that's another ten to fifteen pizzas. And then Wednesday I'm
a judge at the International Sandwich Allion Sandwich what do
you call it? Competition? So there goes my cormet go
into Hopefully we're not going to a diabetic coma. But
I will watch myself. And actually it's not too bad
because I don't eat all the pizzas. I taste it.

(11:14):
And he's coming along again. And last year you must
have had about forty fifty pizzas. I would send out
all the best ones that I tasted, I put on
the side and then brought it out to her. And
if they have big grand stands in there and people
can go and taste pizzas and it's a whole I
guess a trade show where it's like four hundred different vendors.

(11:37):
Anything to do with pizza, sauce, any kind of tomatoes.
They have every tomato, Every cheese company was there, everybody,
but like four hundred different ones and you just walk
around eating and very friendly. Everyone is so nice and
it's like one big family reunion. You come there and
everyone recognize each other and it's really neat. They accept

(11:57):
you so much into it.

Speaker 4 (11:58):
I like all the ch like to taste all the
food and really learn a lot about the you know,
the quality of types of products out there, right, because
there's so many variety, and so it really neat because
I learned that there are different flowers for different baking pasta,
different types of pasta, different types of you know, pizza dough.

(12:21):
I mean, it really blows my mind. I really it
was a huge learning experience. I really I find myself
learning new things every time, even though I'm not a
pizza pizzeria own, you know, owner or anything like that.
But I really learned a lot just being a home
pizza maker. So I really enjoyed it. And yeah, I
usually I take a bite of like the stock that

(12:44):
Alan gives me, of the ones that looks good. Sometimes
by the time I get it, it's all cold. So
I do pick up the nice ones and eat those,
but otherwise I don't eat the whole thing for dinner
at nighttime. Yeah we're not doing that again because last
time eron Alan it's like, oh yeah we gotta go

(13:06):
go out to eat, and went out to eat. He
didn't eat anything.

Speaker 5 (13:09):
Yeah, I'm in training out we will whatever. So we
just got back from Vegas again work work up project,
and I want to talk about some great restaurants you
went to and really interesting ones. One was called kJ
dim Sum. It's at the real hotel. Now. The real
hotel was just bought out by somebody and they're remodeling
the rooms and everything, and I kind of like it.

(13:31):
It's it's an older hotel, but it's quiet, very clean,
free parking, free parking.

Speaker 4 (13:37):
That's keyword.

Speaker 5 (13:38):
Free parking, free valet parking. Two very nice and smiling
and friendly. But the dim Sum restaurant, it's called again
kJ dim Sum.

Speaker 4 (13:48):
It's in front of a food court that they just
revamped out. It's not food court anymore. They could have
I don't know what you call it. They call it
something else food court. Yeah, but and they have all
kinds of food, Ramen, sushi, they have like fried chicken,
they have hamburgers, you name it, they have it there.
I want to try those little vendors out there too.

(14:08):
There's also all you can eat barbecue, Korean barbecue. There's
a Vietnamese place. We have tried all the places around there,
so my goal is to maybe try a new place
next time.

Speaker 5 (14:18):
Every time we go, we tried new places or try
to at least so.

Speaker 4 (14:21):
So kJ Barbecue. So what did we order dim Sum?

Speaker 5 (14:26):
Sorry? Let's see. We had rice, fried rice, special fried
rice and everything that was actually very good, had the
real char flavor to it. You really like that. We
had the cashew chicken. Are my friends from Michigan were there,
so they joined us that that was actually pretty good.
I haven't had that in years me neither. Yeah, it's
kind of plain, but it was good. What else we
have I'm trying to think shall chicken and that was

(14:51):
really good too.

Speaker 4 (14:52):
But we get the hunt and sour soup that was
really good. It was full of ingredients so it wasn't
just like like what so there was actually a little
bits and pieces of different things while you're eating the soup.
And yeah, it's it's not big enough to feed like
six people in this one bowl. They do not serve individuals,
by the way.

Speaker 5 (15:15):
And what else do we have? Remember? What else? Anyway,
it was very good. Pepper pepper pepper beef steak excellent.
It was flet mignon and very tender and peppery. You
just that perfect amount of heat. It wasn't real salty,
and that was excellent. That was really good.

Speaker 4 (15:34):
Oh, in the walnut shrimp.

Speaker 5 (15:37):
Sometimes it's it's good, sometimes it's bad.

Speaker 4 (15:39):
Okay, I wouldn't say they're the wow factor there at
this restaurant. I would have tried something else. I think
that wasn't a wow. You know, sometimes you go see
a walnut shrimp, it's so great, you're like, wow, that's
really good. Like Garden makes one, China Point makes one.
It's amazing. So yeah, so I wouldn't say this is

(16:01):
a wow factor at this particular restaurant, but the other
things were absolutely amazing. They were really good. The price point,
I would say, you know, it's what you expect being
at a casino hotel would be.

Speaker 5 (16:15):
A big, large restaurant. Last of time, we've been there twice.
The first time was excellent. This time around, the portions
were a little skimpier, and the service is better, but
it was a little skimpier.

Speaker 4 (16:25):
The service is always good there. I mean, you know,
you don't I don't know. People know, like you go
to Chinese restaurants or some of the Asian restaurants, you
get zero service and they're kind of like, you, you know,
take it or leave it kind of attitude, and they
actually being at the hotel, at the Rio Hotel, I
think you do get a little more service and they're
actually very nice.

Speaker 5 (16:45):
Oh good place. So okay. Then we went to Frankie's
Uptown Uptown or in summer Land. Now when we got in,
we got it in late, so we decided, you know
a lot of restaurants are open to twelve and some
close at eleven, so we did decided to go there,
and that's one of our favorites. We've been there. It's
a sports bar. It's right in Summerland in the big

(17:06):
shopping area.

Speaker 4 (17:08):
It's not your typical sports bar.

Speaker 5 (17:10):
It's not.

Speaker 4 (17:11):
Everything they make is from their kitchen. They're not buying
it ready make from Cisco from a bag. So that's
what impresses about this place for being a sports bar,
because it really I think that word is milk leading
for this proper this particular.

Speaker 5 (17:28):
A lot of them just use package of foods and
it's just blah. But this one isn't everything. Like I said, fresh,
we had the cow Zone, one of our favorite drum
Stromboli calzones.

Speaker 4 (17:39):
It's just summlin Stromboli. It's called a Stumblin stroll. We
added their homemade meatballs. And if you think of a
cow zone and Stromboli, you think, mmm, it's all that dough. Well,
just wipe that thought out of your mind, because at
this particular restaurant, their dough is so thin and it's

(18:00):
barely just holding off to the food.

Speaker 5 (18:02):
How thin is it?

Speaker 4 (18:04):
It's so thin it just seeps right through. I don't know,
I can't even think of something. But anyways, but it's
so nice and light. You don't feel like you're just
eating dough. You're actually eating ingredients, like you know. It
was a cheese and spinach, and then we had the
meatballs added to it. It's amazing. The sauce is amazing.

(18:24):
They give you a sauce on the site. Oh my gosh,
I get too extra sauce because I drenched mine in
sauce and it's just amazing good stuff. Yes, and then
we had the their Italian sushi. Is it called Italian
sushi or something. It's basically beef capaccio and they rolled
it up with the mixture of pesto, like fresh cut

(18:47):
pesto or basil along with I think it's a arugula,
and then they did drizzle it with a balsamic glaze. Phenomenal.
It's so good, so fresh, it's so well I mean,
I literally look forward to that dish that's like the
Trumbulli and that is my two favorite dish.

Speaker 5 (19:05):
And mine was the chicken parmesan excellent. That was another
delicious dish, large chicken breast, a large amount of pasta
to share, and it's not for two people, Very very good,
very tender, and meat had a lot of flavor, a
lot of cheese on it. And I really like that.

Speaker 4 (19:20):
So and I think like it all came out too
with all that food. I think with and drinks we all,
you know, had a soda. I think it came out
to twenty something dollars each person. I mean that's phenomenal.
I left over too, so.

Speaker 5 (19:35):
For forty six I think for all of yeah, for
three of us.

Speaker 4 (19:39):
So, I mean it's really inexpensive. And the quality of
food you get there is phenomenal and the portions are great.

Speaker 5 (19:46):
Okay, you're listening to Let's Sign Out Show right here
on AM ten fifty one six point five FM, the
stations that leave no listener behind, and so Let's Sign
Out Show around every Saturday from four to five, and
we're talking about our little escapade in Las Veig, another
restaurant that we went to. We heard a lot of
things about it, and we'd like Jewish delis. We love
corned beef sandwiches and tongue sandwiches, all that good stuff.

(20:07):
We decided to try h Weiss's Delhi and Bakery and Henderson.

Speaker 4 (20:11):
Well, it's rated as like the top three delis in
the US or something like that.

Speaker 5 (20:16):
Yeah, it has a good rating to it. And first
you walk in, it's kind of a dull place, nothing
fancy whatsoever.

Speaker 4 (20:24):
Nowhere to stand.

Speaker 5 (20:25):
You have to Yeah, you walk in, you're right there.
You have to stand waiting for a seat. It had
quite a few seats, but not as much as some
of the bigger, you know, delis in the area. But
in terms of the food, the negative part, we'll start
with that the service was just almost non existent. I
think that one person, maybe two people for the whole floor,
and we were stuck in a kind of a corner

(20:46):
where they don't see us. Well, waving, throwing things, not
really but but try to get their attention. But anyway,
that's to me. The most negative thing is, you know,
most of the time they're friendly, and this one wasn't.

Speaker 4 (20:58):
And the parking was a little difficult. I mean it's
midday and the parking was challenging, you know, with midday,
before lunchime, way before lunchtime, and it was actually like
you can't find any parking space. It was kind of
hard because it's right next to the Trader Joe's and
different another grocery store, and so I don't know that

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

(21:43):
I think that's a ding on my side. And then
having to stand literally stand by the.

Speaker 5 (21:49):
Wall inside it's nowhere to sit or anything. But anyway,
we ordered a It was a triple deck, three pieces
of the Jewish rye bread and it had Russian dressing.
It had Swiss cheese, It had chopped liver, which I love,

(22:09):
and it had pastrami. But it also had lettuce and tomato,
which an onion, which I couldn't figure out why maybe
the onion, but lettuce and tomato that's a first. But
it was a hefty sandwich. It was like twenty four,
twenty five, twenty six dollars something like that. It came
with a big nice cup of coast slav or a
good coast slav. It was a good sandwich. I had
no problem with it. It was huge. Number one. The

(22:33):
only thing I've had better bread. I don't know if
they make their own bread, but a good crusty rye bread,
Jewish rye bread to get Jewish delis are really amazing.
This was rye bread and it kind of was like that,
but it wasn't so it kind of mushed together, you
know that when the dressing soaked in, it got caught
a littlemushy. But nonetheless we devoured that and I really

(22:54):
like that. But I think the best thing of the
day was it was a nine dollars and nine to
nine cents special. And why don't you describe that? Is
that was really good.

Speaker 4 (23:03):
It's a corn beef hash special they had and for
nine ninety nine they had the corn beef really nicely crisply,
you know, fried with or baked I'm not sure which
one with like hash browns that's mixed in not a
lot of potatoes, so it's very small, more hash less beef,

(23:26):
more yeah, corn beef, but less potato. So just I
would say it's a good eighty twenty so it's a
good percentage. So it's nice and hefty. It's just big
scoop of it. And then they put a fried egg
on top poaake, poachake, sorry, And then they put it
with a hollandaise sauce and it what And then they

(23:49):
gave us was it side.

Speaker 5 (23:51):
Of ethel chel choice of bagel.

Speaker 4 (23:55):
Yeah, they make their own bagel and bagels good. They
did overtoast a little bit little chart to my taste,
but you know, you over toasted bagel gets a little hard,
and you know it was chewy. It was yeah, I
like it chewy. I like it less charred, okay. And
then they did give you cream cheese what if you want?
And they gave you butter with it, but I dont
even want the butter, want the cheap cream cheese. And

(24:17):
I think it does have like two slices of grilled
the two wedges of grilled tomatoes they came with the.

Speaker 5 (24:24):
For ten dollars. It was a steal.

Speaker 4 (24:25):
It was huge, and I don't think we finished it,
I mean with the between the sandwich and that we
didn't finish the barely even made a dent in the
corn beef hash. So that was a really good bye.
I did eat up my bagel was super yummy.

Speaker 5 (24:41):
Behind again it's called Weiss, W I S S Deli
and Bakery and Anderson. Uh come early, they get do
your crowd. I think they close it four, so then
I'll open for dinner, just breakfast and lunch. So that's that.
Let's take a commercial break. We got some great sponsors.
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Speaker 5 (26:17):
Him food critic Gallenborgan, and I'm excited to tell you
about rays Shanghai Bestro in Redlands. Ray Shanghai Bestro offers
the largest and most delicious array of traditional and original
Chinese dishes available in Mule Empire. Some of my favorite
dishes are the Housemaid hot Stickers, the crisp pork sperreubs
with garlic, their unique spicy lamb with bamboo, the sweet

(26:40):
and tangyed 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 of pastrophies. Shanghai Bestro is truly
the best China restaurants in the Land Empire. Make sure

(27:02):
to check out their new location at four h five
West Stewart Avenue in Redlands, California, right across from the
Sprout's Grocery store That's raised. Shanghai b sthow.

Speaker 1 (27:14):
Redlands Ranch Market is a unique, full surface international grocery
store that specializes in authentic food items from Mexico, India,
and from many Mediterranean and Asian countries, including popular items
from the US. They offer fresh baked items from their
in house bakery, housemade tortillas from their tortilla area, a
delicious array of prepared Mexican foods, a terrific fresh food

(27:35):
and juice bar, and a large selection of meats, seafoods
and deli sandwiches, salads, and halal meats. Their produce department
is stocked full with fresh, local and hard to find
international fruits and vegetables that you cannot find anywhere else.
Don't forget to step into the massive beer cave and
experience the largest selection of domestic, artisan and imported beers

(27:56):
in the ie. They can also cater your next event
with one of the delicious takeout catering trays of food.
Visit them at Redlandsranchmarket dot com. That's Redlands Ranchmarket dot com.
Redlands Ranch Market a unique and fun shopping destination.

Speaker 2 (28:12):
You've eaten lots of great food and lots of great
food at restaurants. Cowboy Burgers in Fontana and now on
Arlington at Riverside will fast become one of your favorites
with the delicious mouth watering burgers and breakfast burritos. Cowboy
Burgers and Barbecue also serves fantastic smoke barbecue, baby back ribs,
dry tip chicken, pulled pork sandwiches, as well as lunch

(28:33):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coal sloth, potato salad, barbecue beans,
and much much more. Check out their rich decad it
chocolate brownies.

Speaker 5 (28:44):
Hi. I'm food critic Allenborgan, 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 2 (29:03):
And perfect for the holidays. Cowboy Burgers and Barbecue is
also available for catering. That's Cowboy Burgers and Barbecue in
Fontana and now in Riverside on Arlington.

Speaker 4 (29:16):
Well, welcome back to everybody. As Alan trying to get
his phone.

Speaker 5 (29:23):
I have no memories, so my memory is on my
phone and is he just took it. So we actually
went to Tijuana for I got my teeth done, part
of my teeth done. And if you ever need a
good dentis a lot cheaper than here, and nothing against
Dennis here. I think I've got some friends who I
really like everything, But for what I had done, they

(29:45):
wanted thirteen thousand dollars for implants for second part of
an implant. First part was ten thousand, but they wanted
thirteen thousand. I got it there for about forty two
hundred dollars. And she also decided or thought suggested that
I got some caps on there so it blends in better.

Speaker 4 (30:03):
And I think it's four more.

Speaker 5 (30:04):
Got four caps and everything four crown like twenty five
hundred dollars which is amazing. So anyway, I really highly
recommend him. So if you need to get a hold
of me, you can ask Alan dot Borgan or you
can just Facebook Alan Borgan. Either way you'll find me.
But we're looking for a restaurant that we had there.
It was a oh you can eat hot pot and
Mongolian barb that came back right and but it's no

(30:28):
good because you can't tell you where. So that's the
bad news. The good news kind of my phone back.
Please thank you, you know the show is flowing so good.

Speaker 4 (30:38):
Well, because I forgot my phone, so once again I
have an issue with like leaving my phone behind sometimes
when I'm in.

Speaker 5 (30:46):
Among other things.

Speaker 4 (30:47):
Yeah, well that's why I usually have a strap around it.
And I took it off because I was like, oh,
it's easier to, you know, put in my purse without
the strap.

Speaker 5 (30:54):
But you don't blame me this time, so it's okay.
Back to Vegas. One of the highlights I think that
we found was a restaurant called and I heard a
lot about it. It's called Ping Ping Pong, not Ping Pong,
Ping Ping Pong. It's in the Gold Coast Hotel, which
I've never been to. If I have, I don't remember it.

(31:15):
But it's a huge resort, beautiful resort, really nice. Again,
it's one of the older ones. It's off the strip,
it's got everything you want. Some great restaurants there and
this one was just blew me my mind. First of all,
we're probably it was probably like ninety Asian, ten percent
non Asian, so that's a good sign right there.

Speaker 4 (31:35):
And it was busy, large restaurant.

Speaker 5 (31:38):
Everyone's waiters and servers are dressed up kind of in
the old Chinese outfits, you know, for waiters and stuff.
And I just got a good vibe on it. The
menus gigantic. I don't think I've seen a bigger menu.
And it's got a lot of regional Chinese dishes, not
just the same one from Sechwan, you know, Cantonese or

(32:03):
what it called Shanghai. It's a lot more than that.
There's regions I never even heard of. And we tried
a lot of different things. And again it's crowded, so
you have to get there, get there early. They don't
take reservations. But it's called ping pang Pong. And let's
talk about what we had. Is the first we had
the sticky rice is he loves sticky rice. It was

(32:25):
kind of like a fried rice, but it was made
with the sticky rice, which.

Speaker 4 (32:28):
Sticky rice is a sweet rice. Right, so if you know,
if you know Thai food, you know how you get
the sticky mango sweet rice kind of thing. Well that's
been sweetened with coconut milk. But this is just the
same sticky rice, but they stir fried it so salty,
and there's there's like I think there were.

Speaker 5 (32:49):
Like chiny sausage, dried scallops, and green onions and it
was outstanding. I love fried rice, especially the sticky rice,
and that was really really good.

Speaker 4 (32:59):
Very it's not something you find at every Asian restaurant
just because it's labor intensive and it's hard to make
it right and you know, not make it greasy.

Speaker 5 (33:11):
So right then we had shrimp. They have a lot
of tanks in the back with live crab, live lobster,
live prawns, big big giant prawns. They have a lot
of a lot of different fish there and they so
we decided to try the fresh prawns. It's like forty dollars,
a little pricey, but it was about a dozen or

(33:32):
so giant shrimp with shrimp.

Speaker 4 (33:35):
They were like they say it was shrimp, but when
we got it, these things were like giant longus after it's.

Speaker 5 (33:44):
Being cooked, about eight nine inches huge.

Speaker 4 (33:47):
Yeah, these are prawns. They weren't. And it was so
so fresh, right.

Speaker 5 (33:53):
Nice batter on the outside, had a little garlic on air,
and it's it's a very interactive dish. If you don't
like peeling things, you may not like it, but you know,
you suck it. You eat the topping, the fried part
route some of the show you can eat, and then
you just kind of pull it off and eat it.
Very very juicy, succulent. I mean they were just swimming

(34:16):
not too long ago. But it was very very good.
I thought it was excellent.

Speaker 4 (34:20):
Yeah, I think it was there.

Speaker 5 (34:22):
It was.

Speaker 4 (34:22):
I thought it was pricey at first until I saw
the size of them and the quantity you got. I
mean we counted up. I think we got like ten
or eleven of them. I mean, these are huge, huge prawns.
And then it's after you peel it that you know,
the the key part of Sometimes you get a stir
fried or some sort of shrimp with like the shell

(34:44):
on it, it gets stuck to the meat. And so
you end up not being like half of it's being
stuck on the shell. You peel off and then so
hardy you meet left. Well, this is not the case,
and I think they flash for it so quickly, and
because it's such a giant prawn, it was easy to
peel it off.

Speaker 5 (35:00):
Well, the back of the back of the prawn they peeled,
they slid it, so they diveined it, diveined it with
all the poop in it. Then they so it's easy
to take apart.

Speaker 4 (35:10):
But that's another highlight. I like the divening part. No, no, absolutely,
so yeah, divening divein shrimp is like the way to go.
And these are amazing.

Speaker 5 (35:23):
Really really good. And then we had something we've never
had before their version, and I forgot the province was in,
but it was. It was a beef stew, but it
had brisket, big chunks of brisket, and it had beef tendon.
And if you never had beef tendons, it's it's loaded
with collagen and had a little chew to it. This
was the most tender beef tendon I've ever had.

Speaker 4 (35:46):
It's really nice.

Speaker 5 (35:47):
I really liked it. Very small, I think I mean
I couldn't even tell it was tended, but nice meat.

Speaker 4 (35:54):
I mean this one has tons of meat and turnips.
And the turnip is the Dikon turnip, so they cook
it so it's really sweet. I mean it's a white
root vegetable, so it's like a root of a gorge,
but has a lot more sweetness to it and juicy.
And so mostly it was the brisket and the turnips.
I thought it was amazing. With the sauce, it was
really tasty. It was great to put on the rice.

Speaker 5 (36:17):
Very authentic, and we definitely would go back there again.
So it's called Ping Ping Pong. It's in a Gold
Coast hotel. Mansious to go back there, try other restaurants there,
and I really liked the casino and everything. It's really nice.
It was. It was a funny evening. Parking is free,
so it's a good thing too. So okay, next on
the way home or on the way there, actually we

(36:39):
were hungry, so we stopped at Victorville and it's.

Speaker 4 (36:42):
Not Victorial Sandbird, you know, No, it's Victoria, isn't it Sandburg? Okay,
right before the Victual that's right near the university. It
was called Yang's noodle house. Now, Izzy's been there before,
so we wanted something kind of quick and easy. And
first of all, it was it was like on what
it was like? There was it a wind Sunday Sunday?
It was like during the day and crowded as can be.

(37:02):
And what wasn't mean lunchtime? It was way past lunchtime.

Speaker 5 (37:07):
Yeah, it's quite good. The big menu, very nice, uh
non existence service. We saw her, she took their order
and that was that. We never saw her again. Really
gave us a bill, I think. But we had what
do we have? I can't remember anymore?

Speaker 4 (37:22):
Alan orange chicken.

Speaker 5 (37:25):
We had the orange chicken. We had pod Thai rice.

Speaker 4 (37:28):
Not Pati's pets.

Speaker 5 (37:30):
You with a deep you know, white noodles, rice.

Speaker 4 (37:34):
Noodles and and scallions and green onions whatever.

Speaker 5 (37:40):
That was pretty good. I I like you like those
kinds of noodles you'd like. I like egg noodles better
than the noodle. These were like yam noodles. I think
they know they're I don't know what do I know?

Speaker 4 (37:55):
The rice noodles. It's just the wide ones.

Speaker 5 (37:58):
Like we it's yam noodles. Somewhere where do they have them? Noodles?

Speaker 4 (38:03):
The hot pot place.

Speaker 5 (38:04):
Oh that's a hot okay, yeah, after a while, I'll
come together. But anyway, it was very nice and you
know nice. Uh, prices were good, portions were good, and uh,
I kind of liked it.

Speaker 4 (38:13):
So yeah, I thought the orange chicken. They actually used
quality chicken breast, which really is unusual because you go
to the Asian you know, restaurant, you get a lot
of batter, very little chicken, and usually it's not white meat.
Well this is all white meat and very low batter.
And the sauce was amazing, but then you know, it

(38:34):
was really dry because chicken breast has no fat, so
when you you cook it up, it becomes a little
solid pieces of dry meat. So I thought it was
a little dry, but Alan really liked it.

Speaker 5 (38:48):
So you know, well I liked it because I got
teeth now I can eat it. But it was it
was tough. It wasn't uh nice, It was chrispy on
the outside of it didn't have a lot of batter,
but it was still dried out little bit.

Speaker 4 (38:59):
So I mean, it was good quality. So it's kind
of like, you know, like a catch twing too. I mean,
I wouldn't ding them for it because I think a
lot of people loved it because you know a lot
of people, you know, but I I would have prefer
I prefer dark meat anyway, So it's kind of like
a wash. I think my preferences would be different with

(39:19):
than somebody else, but everybody else around it has different
types of food. They serve a little bit of Vietnamese,
a little bit of Tied, a little bit of Chinese,
so it kind of gives you a variety of choose from.
And everything else looked really good. And I've had things
ordered there before and I really wasn't like it. I
liked it, and you know, they were cleaned, it was quick,

(39:41):
you know, to the point kind of place, no frills,
but you know it's it's decent, it's good food for
you know, reasonable price, I think right.

Speaker 5 (39:50):
Another restaurant we went to this was like two days
after we got back from Vegas with Sechuan Garden in Montclair.
Sometimes you just want year in for something that you
just miss and I missed this restaurant. I love it,
and this is one of our favorites. Portions are huge,
quality is excellent, prices are perfect and just really really nice.

(40:11):
Uh everything we ordered was perfect. Once you talk about
that and it was so good.

Speaker 4 (40:17):
Yeah, we really love Singapore noodles. And you know, if
you don't know what Singapore noodles are, it's basically thin,
very thin rice noodles that stir fried with onions, with
green onions.

Speaker 2 (40:33):
With.

Speaker 4 (40:35):
Like a little bit like some eggs, some chicken. Sometimes
they put shrimp in it, sometimes pork in it just depends,
you know what meat proteins are gonna put in, but
it comes with it. And then they put sprinkle like
curry powder in it. So it has a dry curry
flavor to this sturfried, not overpowering, just enough of kick.

(40:59):
I mean, it's not like you're eating curry, but it
does have the curry flavor, and so it has full
of flavor. And we really like that. And I think
the Sagron Garden is one of the few places that
does it right because they you know, it's hard to
stirfry rice noodles is something you can't really not can't
do at home. They get sticky and they get mushy,
and because the high heat of their walk usually that's

(41:22):
something I you know, I have to go eat out
to eat. I would order, yeah, rice noodles of some sort,
just because it's something it's hard to do at home,
and theres is phenomenal.

Speaker 5 (41:34):
After all, the Chinese food we had.

Speaker 4 (41:36):
What else do we get? Hello? That was just noodles.

Speaker 5 (41:39):
We have the noodles, We have the chicken. What else?

Speaker 4 (41:43):
What chicken? Did you? I didn't talk about the chicken.

Speaker 5 (41:45):
You did orang chicken?

Speaker 2 (41:47):
Oh?

Speaker 4 (41:47):
I didn't you know that?

Speaker 5 (41:51):
Garden?

Speaker 4 (41:52):
Okay, Alan's mind is somewhere else.

Speaker 5 (41:57):
Yeah, general salad chicken that was excellent too. That was good.
It was crispy on the outside. Portions are huge. I
still can't figure out how they portioned things out. I
don't think they do anything. It's just like give them
a give them to them. And it wasn't just they
know me, excuse me all they're all around us too
large portions. So if you're little bit shorter of money

(42:17):
and you want to eat big and eat good special
garden in Montclair, excuse me. Then coming here, we were
planning to three different restaurants, were planning to go to
until we looked at the time it was like, oops,
we better, we're gonna be late here at the stage.

Speaker 4 (42:32):
Well, especially between the like full downpour rain and the
streets are flooded and then you know, do you really
want to go out out the car? So you get
wet and then you try and yeah no nah.

Speaker 5 (42:45):
So you know, plus we just spend a lot of
money and uh on vacations everything. We decided to kind
of kind of budget our eating out a lot, I know,
ha ha. But they don't taco believe or not. They
have sixty cents snack tacos. Now they're they're they're not gigantic.

Speaker 4 (43:01):
But the only way you get them is get.

Speaker 5 (43:03):
Their rewards members. So you sign up for it on
the app. And for sixty's the sixtieth anniversary of Dell Taco,
so we got what four tacos and it was like
two dollars and forty cents. I mean, you can't beat that,
and a sugar free lemonade which is actually really good.
So but De'll Taco, I mean, they've been around forever,

(43:24):
and you know they started they were bakers and them
and Taco Bell and all of them worked to McDonald's.
They all have the history back in Sambordin. Sambordino has
an incredible history. A friend of mine who wrote a
book about it, who's very really nice guy, John Weeks
used to write for The Sambordino son. I gotta get
a hold of him because he knows the history of

(43:45):
all the different fast food places that started here in Sambordino.
You're Winner, Schnitzel, Doll, Taco Noggles, Taco Bell, McDonald's. I
mean they all pretty much started here.

Speaker 4 (43:55):
So yeah, and you know, I usually for deltak Go
if I'm in a hurry. I love their crinkle fries.
I think, you know. Growing up, I think it was
one My family didn't eat fries or anything like that,
so having fries and crinkle fries has always been like
the tree, right, so having crinkle fries, and they're the

(44:17):
only ones to have it. So I love their fries.
You're a little kid or I love the crinkle fries,
but that's a meal. If I eat that, forget it.
I can't anything else. So I didn't order that.

Speaker 5 (44:28):
But yeah, So coming up, we're gonna be traveling some
more getting the Pizza xpos in Vegas. I'll be there
for four days, eating lots and lots of pizzas and
making judging Italian sandwiches, and it's gonna be an interesting
experience for me. I've never I've had ninety six the most.
And that's not walking around eating other people's pizzas too.

(44:50):
You know, sometimes you're out when I'm not reviewing them moment,
I'm looking at the pizzas that others are making, and
of course they look great, so you gotta try it.
But that's me interesting. And Esther's Kitchen probably my favorite
restaurant so far in Las Vegas. That with Chef Trees,
we've had on twice on our show. His new restaurant,
I had a bit of a delay, but it's opening

(45:11):
up on the eighth of March, so it's going to
be open like five. It's a huge place, a lot
more people. They're gonna have a lot more items in
there on the menu, but the same quality. And I
can't wait for this still seasonal, Yeah yeah, really really
good stuff. And what else is going on?

Speaker 4 (45:32):
Well, we want to definitely after the show, we're going
to visit China Point.

Speaker 5 (45:37):
Yeah. Why is it good news and bad news? The
good news is I think they're retiring. I think they
sold the restaurant. The owners, Judy and Simon, I've known
them for twenty years. When I first got started, I
to me that was my go to restaurant at the time.
Very nice people and everybody I've told about they loved it.

(45:58):
And I heard they're retire so we're going to go
there just to make sure if that's true. We want
to say goodbye to them and thank them, and I
want to get their you know, home address and phone
number or cell phone and stuff and come a call.
And I've been promising them for twenty years on your
day off, which is the one day a week we
want to take you somewhere, but they're so busy and tired.
But now we can do We can take them out
for dinner, and that's my pleasure. They're just nice people.

(46:21):
Sometimes one of the joys of being a food critic
is meeting some incredible people, just friendly as can be.
In you know, My whole thing, too, is it's all
when I when I entertain, it's not the eating part
for me. It's it's it's your heart, you the love
you put into the dishes, and that's what That's why
people are in there. You're not in it for the money.

(46:41):
You're not in it to make a quick buck, because
it's impossible to do that, especially with food costs. Food
costs are everywhere you go, whether it's here or Vegas,
it's as high. You know, it's uh. I was just
thinking last night, now, when when when it gets really
you know, the economy is getting better. So I'm not
blaming the economy or anything. It's just the food costs and.

Speaker 4 (47:01):
Once they go up, I don't think it ever come down.

Speaker 5 (47:03):
Does it ever come down? I don't remember that.

Speaker 4 (47:06):
I don't know things like I don't remember once they
increased the price of food, have I would go, oh,
we're gonna go back to roll it back till you know.
I remember, eggs are niney nine cents of carton, but
you know, like that, I've never seen a nine nine
cents nin an egg anymore.

Speaker 5 (47:21):
Now in California, it's you know, the employment or taxes,
you know, not taxes, but to pay the wages, which
I'm all for. I really think a lot of these
people really are in the money they you know, they don't.
I should say, they deserve a lot more money than
they get. And but someone's got to pay for it,
and it's got to be us.

Speaker 4 (47:39):
So well, being a small business owner like myself, it
it People don't realize you don't really make a lot
of money in the margin. You know, it looks like
a lot of money up front, but then by the
time you pay the state, pay the federal and then
all the other taxes and all the expenses, you really don't,
you know, come out ahead as much as you think

(48:01):
you do. You know, I think a lot of people
that are bigger businesses probably do a little bit better.
But like you know, small businesses in California, it's hard
to operate because there's a lot of state tax and
you know, business tax that the state impose on small business.

Speaker 5 (48:16):
And a lot of the restaurantsespecially fast food restaurants now
chain restaurants, they're kind of going after each other. Windy's.
I didn't read the whole article. I was rushed out,
but I believe it was during rush hour their prices
are increased and you know, the busy times it's increased,
which again I could be totally wrong, but I'm pretty
sure that's what it was said. So other places, like

(48:38):
I heard not Carls Burger King, they're giving away free burgers,
you know, to get people with Carls. They had a
free burger during the Super Bowl. We went in there
and everyone's lined up for free burgers.

Speaker 4 (48:52):
You know, but they have good burgers. I have to say,
I have to pick a burger. Carls Junior is not bad.
I mean, you know, it's a fast food burger, but
it's decent and he has a lot more stuff in it.

Speaker 5 (49:04):
You know.

Speaker 4 (49:04):
The patty is a good size. I mean, there's not
mushy buns, you know.

Speaker 5 (49:08):
But but and I say, a big butt.

Speaker 4 (49:10):
I don't know, you hate them, what is it?

Speaker 5 (49:14):
But no, I'm saying I should rather go to the
smaller restaurants like Cowboy Burger has a really nice bacon cheeseburger.
But my new favorite one, which is I think close
to the house. That's that's the only reason. But it's
so good. It's the USA Burgers or Burgertown, USA, and

(49:35):
there's about five or six of them, I believe. And
they have a California Burger. It's like nine dollars eight
ninety I think it is or eight fifty. And it's
got the burger, it's got cheese, lettuce, tomato, pickle, it's
got avocado in it. And crispy bacon, I mean perfectly
crisp bacon, which most places in the time you get
a bacon burger. It's blood it's a limp and everything,

(49:57):
but their burgers are filling and very very good. It
is he I took her there for the first time.
She had a really nice experience with a club sandwich.
Very simple, but it was really really good.

Speaker 4 (50:08):
Yeah. I like their club sort sandwich. It was really good.
I was really impressed because usually you know that they
over toast the bread, too much grease on the bread,
too much mayonnaise on the bread, and then not enough meat,
so it's something's wrong with it. And this one was huge.
It took me like two and a half meal to
eat it. It was you know, it was good. It

(50:30):
was really good quality.

Speaker 5 (50:32):
Yeah, and they had supposedly some of the best zucchini
fried zucchini and is he liked it because we didn't
much breading. So some of them are all breaded and
just a small little piece of zucchini. Not this one.
This one had it was a light breading, but a
lot of them just really really good. So again Burgertown, USA.
It's in Redlands, but they're also the one in Ontario.

(50:53):
Many times, waiting for Eazy to come from an airport,
I would stop there my secrets out now and have
a burger because I haven't had breakfast at lunch most
of the time, so but I'm really really good about that.
So after this, we're on our way to China Point.
Hopefully they'll be around for a long time with other
new owners, and but I just want to say goodbye

(51:15):
to to the old ones. They're really really, really nice people.
And what else going on? Tomorrow We're going to La
and meet see my mom and we're gonna be going
we might depending on the time. I want to take
her to Langers Pastrami. I'll Delicatessen. It's I think they
closed her and before dinner, but maybe afterwards we can go.

(51:36):
They have the best pistrama they've been go to, the
best pistrami sandwich, really really good.

Speaker 4 (51:40):
Of course, Alan's been talking about Langers for a long
time and for years has been and I have yet
to taste it, So I'm not holding my breath, but
I'll keep guys posted.

Speaker 5 (51:51):
Well, yeah, sometimes I forget these things, and there's just
so many opportunities, and but you know, I don't get
neither one of us get into moods like I'm in
a mood for this. I'm gonna move for that. So
we spend more time at home or in a car?
What do you want to eat? I don't know what
do you want to eat? I don't know where you
and we always forget about the ones like that, so.

Speaker 4 (52:08):
Or Alan and up cooking three different entrees. So you know,
well make sure we covered the basis and he won't
eat it. So if somebody has to eat it.

Speaker 5 (52:16):
Well, always try to lose weight here. So anyway, let's
sign out shows on every Saturday from four to five,
and uh, we're gonna do a lot more travel segments.
We're gonna be going to Chico pretty soon and Izz
he's going to a New Jersey that should be really interesting,
new work, new Jersey. So we'll have to.

Speaker 4 (52:34):
Finit and I'm not going it's literally a work thing,
so for two days, I think, Yeah, so no three days.
It's one day to fly out, one day for meeting,
another day to fly back. So yes, it's three days.
But you know, don't get to see anything because these
are work meetings and not don't have a car, so
it's gonna be uber. So you know, it's gonna be

(52:54):
limited exposure in the little town.

Speaker 5 (52:57):
Yeah, but you always find good things in the little town.

Speaker 4 (52:59):
So yeah, we'll see when.

Speaker 5 (53:01):
Do people do travel there? So well until next week,
food critic Allenborg in here and is he bussy happy
to everybody and we'll see you next week. Fine, get
all the facts all you need to know on KCAA Radio.

Speaker 2 (53:18):
This segment brought to you by Marty's Carriage Barn Antiques
at thirty one one eighty one Outer Highway ten, just
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their charming antique store, where every corner brims with unique
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discovering vitchets clocks that still chime with old world magic,

(53:42):
or thumbing through stacks of classic books and memorable records
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to sparkling Art Deco jewelry, their shelves are filled with
one of the kind pieces just waiting for a new home.
Marty's Carriage Barn Antiques invites you to come brows, get inspired,
and perhaps discover the perfect item you never knew you needed.

(54:04):
That's Marty's Carriage Barn Antiques at thirty one one eighty
one Outer Highway ten, right off of you Kuipa Boulevard
near you U Kaipa. For more information, you can contact
Jim Hunt at nine O nine six four seven eighty
nine twenty nine for Marty's Carriage Barn Antiques.

Speaker 6 (54:21):
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Speaker 2 (55:21):
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Speaker 5 (55:59):
Here's the case.

Speaker 3 (56:00):
A community calendar for the month of December now through
January third. The Big Bear Alpine Zoo Wild Lights invites families,
nature lovers, and holiday dreamers to come together in a
spectacular celebration of light and wildlife. Stroll through a glowing
forest filled with twinkling trees, shimmering snowman's, glittering ornaments, and

(56:20):
irradiant archways of color in Riverside. For over three decades,
the mission in hotel and SPA Festival of Lights has
captivated the hearts of the Inland Empire and is a
cherished holiday tradition celebrated annually. Now through January sixth is
the Festival of Lights, which features over ten million twinkling lights,
festive decorations, and a variety of family friendly activities with

(56:42):
live entertainment, food vendors and opportunities for photos. With Santo
illand Pacific Ballet presents a holiday tradition your family will
treasure with a spectacular production of The Nutcracker. This annual
production tells the story of a young girl named Clara
who receives a magical Nutcracker doll on Christmas Eve and
sets out on a wondrous journey to the Land of

(57:04):
the Snow and the Kingdom of Sweets. The Nutcracker comes
to life in a magnificent ballet with beautiful sets, Tchaikowsky's
classical score and more than eighty dancers on stage. The
San Bernardino County Cucamonga Guisstai Regional Park in Ontario transforms
into a week in wonder Land with their Holiday Walk
of Lights open now through December twenty first, from five

(57:27):
to nine pm. More than one hundred holiday displays and
a hundred foot light tunnel will allow visitors to catch
the spirit of the season as they walk through to
the sound of holiday music. Be sure to check for
the nights they are open. And Disney on Ice is
back in Ontario December twenty fifth through the twenty eighth.
And that's the latest for the KCAA Community Calendar. I'm

(57:48):
Lilyan Vosquez for KCAA ten fifty AM and one O
six point five FM.

Speaker 1 (57:56):
It's that time of year again, No, not the holidays.
Care open enrollment and if you have questions about Medicare,
you should talk to the local experts. Paul Berrich and Associates.
Paul and his agents are certified with plans that are
accepted by most of the medical groups in our area
called nine oh nine seven nine three oh three eight five.

(58:16):
That's nine oh nine seven nine three oh three eight five.
Their services are free and after forty three years in
the business, their agents are trained to help you pick
the plan that's right for you.

Speaker 7 (58:27):
For over seventy five years, the Marine Toys for Tots
program has provided toys and emotional support to economically disadvantaged children,
primarily during the holidays, but needs are not just seasonal,
and now neither is Toys for Tots. They've expanded their
outreach to support families in need all year long with
their new programs, including the Foster Care Initiative, the Native

(58:50):
American Program, and the Youth Ambassador Program. To learn how
you can help, visit Toys Fortots dot org.

Speaker 2 (58:57):
KCAIGHT FORUR lives much better, So download the app in
your smart device today. Listen everywhere and anywhere, whether you're
in southern California, Texas for sailing on the Gulf of Mexico,
life s a breeze with KCAA. Download the app in
your smart device today.

Speaker 5 (59:15):
Am.

Speaker 2 (59:18):
Yesterday.

Speaker 5 (59:20):
In the golf.

Speaker 1 (59:22):
Baxica casey AA.

Speaker 8 (59:34):
Every golfer has the same problem. Dirty club faces, caked
on dirt, ruins your spind, kills your accuracy, and adds
strokes you don't need. So for this holiday season, give
the golfer in your life a cleaner game. It's called
Clean and Hit, the portable rechargeable golf club cleaner that
keeps every iron spotless and ready to perform. Set it

(59:57):
on the ground or clip it to your cart, hit
the button, and the power reversible brush does the work
for you. No mess, no fuss, just clean clubs and
pure shots. But here's the catch.