KCAA: Let's Dine Out with Allan Borgen (Sun, 14 Dec, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sun, 14 Dec, 2025

Episode Transcript

Speaker 1 (00:00):
DC News on KCAA Lomalada sponsored by Teamsters Local nineteen
thirty two Protecting the Future of Working Families Teamsters nineteen
thirty two dot org.

Speaker 2 (00:14):
You're listening to an encore presentation of this program KCAA
The Inland Talk, Express.

Speaker 3 (00:20):
Food, Glorious food. We're anxious to try.

Speaker 4 (00:28):
Thankit Saday, our favorite diet.

Speaker 5 (00:33):
Just takes your own men at stake, ride, bitter, stay, wonderful.

Speaker 4 (00:50):
Coach loss so Flambey.

Speaker 6 (00:54):
Made from.

Speaker 7 (00:59):
Why Welcome to another delicious nation of the Let's stand
Out Show.

Speaker 4 (01:13):
Food critic Gallen Borg in 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
it 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.
I mean it's it's really authentic and just really good.

Speaker 8 (01:35):
I like, you know, like I like the I think
that area because it's 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, right.

Speaker 4 (01:46):
They have a nice menu, nice selection, 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

(02:08):
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

(02:31):
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 guest 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
our way back to California. We decided to stop at

(02:52):
a place and we were recommended by this by somebody
who lives there, and it's a place called Whiskey but
as W Sky 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 our Legions Stadium, and we were told they're

(03:13):
happy hours, what you got to go for, but looking
over the menu, everything looked fantastic.

Speaker 9 (03:18):
Yeah, we didn't go to the one by the Legion Stadium.

Speaker 4 (03:21):
Oh where do we go Paradise? Wait?

Speaker 8 (03:23):
No, 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 or
the the crowd, so we went off the strip intentionally

(03:44):
and went to the enterprise location.

Speaker 4 (03:47):
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 Wsky. What's interesting, you're part of the Terrible
Hearst Corporation, and he's called Terrible Hearst. Now it's just
called Terribles. They own all the Chevron gas stations. It's
called Terribles Chevron gas stations. And they're into everything. But

(04:09):
they used 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 restaurants.

Speaker 8 (04:29):
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 paying half price

(04:52):
for an item that same portion, right, and they're so good.
We got full over three appetizer let's.

Speaker 4 (05:01):
Get into it right here. Yeah, the first time we
got we had two. The whole thing came out to
thirty dollars and changed for two drinks and three appetizer plates,
which it's amazing. The first time we had was a
smoked Arti choke dip again seven dollars, and it came
with garlic non garlic, peed 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 was

(05:23):
a really good It wasn't your your typical artichoke spread.
It had you know, the cream cheese, sour cream.

Speaker 9 (05:28):
And had a whole bunch of but it was a
little thicker too.

Speaker 4 (05:31):
Yeah, definitely. And it has a smoky flavor too, and
big chunks of art chokes in it.

Speaker 9 (05:36):
Yeah, I really like it.

Speaker 8 (05:38):
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 10 (05:54):
M h.

Speaker 4 (05:54):
It was really really excellent. Then we had the poppers
and it's called the Whiskey poppers. Again 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. It was
just delicious.

Speaker 9 (06:15):
It was a bread crumb.

Speaker 4 (06:16):
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 8 (06:33):
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.

Speaker 9 (06:49):
Thank god. I really enjoyed it not being tortured by
the spice.

Speaker 4 (06:54):
So and again it was not only with a jam,
but it had two different sauces on it, like a
cheese sauce and everything delicious. And the third ite we
had this is a real surprise. I was the first thing,
and they're all the same. This is a lettuce wrap,
but chicken lettuce wrap seven dollars. You talk about this one,
you like this one a lot.

Speaker 8 (07:12):
Okay, so normally you know how chicken lettuce wrap is
mince chicken, right, well, drake 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

(07:37):
like a pon ponzu soy sauce. And because I'm lerge 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

(07:57):
nice and hearty. Is big, I think is 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 9 (08:08):
I really enjoyed it.

Speaker 4 (08:10):
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 9 (08:15):
They were big a portion.

Speaker 4 (08:16):
I think, yeah, excellent, excellent. Then what else is there?

Speaker 9 (08:20):
I think that was it, right, I think that's it.

Speaker 4 (08:24):
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 are
in Vegas. But it's a great place.

Speaker 9 (08:35):
There's three locations.

Speaker 4 (08:37):
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, bar at the bar. But it's
really really nice, nice some surprise.

Speaker 9 (08:59):
Yeah, it was very low key, very nice.

Speaker 8 (09:01):
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

(09:21):
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 4 (09:42):
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 home back to home. Guess what
he got back to us? Hey, you can get him here.
So we were happy about that. Now the other thing too.
It's a little bit off the subject of food, but

(10:04):
you know, 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 9 (10:23):
Oh god no, absolutely no.

Speaker 4 (10:26):
Anyway, there's a place called Aroma retail. Retail. It's a story, now,
is he. Once you tell a little bit about it,
how you found out about it, and then we can
get into the more details. Yeah.

Speaker 8 (10:37):
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 9 (10:58):
And actually I love descorps. I love the rooms.

Speaker 8 (11:01):
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 I 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.
They weren't in a jar. It was just a fake

(11:22):
pre fragrance reads, and so it they did 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, So I'm like,

(11:42):
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. So I ordered it
and it smelled just like that. I mean, I was
like thrilled to have it. So I've I've been in
love with a scent for probably by ten fifteen years now,
really love it. And then so I kind of introduced

(12:06):
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 go there for ages, but I'm always
there for work and out and I'm always working till
five o'clock, so everything closed down by the time I
get anywhere. And you know, their their retail store that's
open oning Monday through Friday. So it mean it's not
like somewhere that. Yeah, so I don't get to like

(12:28):
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 to the owner, you know,
and you know, really smell a lot of their sets.

Speaker 4 (12:44):
They have like what.

Speaker 11 (12:47):
No.

Speaker 3 (12:47):
No.

Speaker 8 (12:48):
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 a different
mollegues can attract each other and it actually converts a
stinky smell to be actually a decent smell. So it's
so interesting, it's so scientific. Weeks definitely, we definitely have

(13:13):
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.

Speaker 9 (13:29):
So I was like, oh wow, So yes, they do
make multiple scents.

Speaker 8 (13:33):
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 air 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, and they do make sense that like

(13:56):
you know, fruity ones or herbal ones or like would
see one you know, different ones. But on top of that,
they actually do have hotel sense that they make a
different lines.

Speaker 4 (14:07):
Yeah, 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.

Speaker 9 (14:20):
The other half of the other, no installation required, No
installation required.

Speaker 4 (14:24):
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 8 (14:34):
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 walk by somebody,
they smell like they've been drowned in some cologne. Well,
because they get sent blind because they got used to

(14:54):
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 them walking past.

Speaker 9 (15:08):
So just just to say so we like to have
That's why I bought.

Speaker 8 (15:12):
We bought different scents so we can switch it out,
so we can get set blind and we're really enjoying it.

Speaker 4 (15:18):
We're gonna have the owner on be Goes. 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. 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

(15:38):
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. But okay, back to food. First
of all, you're listening to Let's sign out show right
here on AM ten fifty at one oh six point five,
the stations that leave no listener behind, and so let's
sign outual food critic Allenborgan, and.

Speaker 9 (15:56):
It's see Bussy.

Speaker 4 (15:57):
Okay. Another restaurant we went to. We love Chinese food
a lot, so whenever we go we do 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, one site, fifty
three hundred Spring Mountain Road. It's in in Chinatown area.

(16:21):
It's in a corner. It's a pretty big spot there.
They have dim sum, which is really nice, a nice
big disclave dim sum.

Speaker 8 (16:28):
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
a special menu.

Speaker 4 (16:43):
Right, But 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 through 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

(17:03):
of people 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 really plump and uh no nails on it, you know,

(17:25):
to bite 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

(17:48):
You're you know, you're you're an Asian person. You can
talk about it. You grew up with it. How'd you
describe it? And uh, let's talk about this dish.

Speaker 8 (17:56):
Well, there's different quality of it. The higher quality, more
expensive ones, which they don't serve in restaurants anymore. A
plump and actually very 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

(18:17):
we kind of smaller. It's it's you know, I think,
has a lot more meat, so less chewy.

Speaker 9 (18:23):
The smaller pieces. They tend to not.

Speaker 8 (18:26):
Cook it too much because they're worried it's gonna melt,
so it's cheaper you know, for the restaurant probably to
buy it. And so the ones they served there a
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

(18:48):
mean the flavor was right on. Usually cook it with
a lot of mushrooms in this kind of brown sauce
and you know, a light brown sauce, not a dark
own sauce, and you know it's it's you know, it's
kind of it's very mild, dish, not offensive, no strong flavors.

(19:08):
Usually put some vegetables in it. Definitely mushrooms, different types
of mushrooms to mix with it. So give it a
little texture different and a serve it hot.

Speaker 9 (19:18):
That's it.

Speaker 4 (19:19):
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 9 (19:32):
She was very impatient.

Speaker 4 (19:33):
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
also 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 8 (19:53):
Yeah, because usually general sauce chicken has a little more
kick and it's more tangy to the.

Speaker 4 (20:00):
To sauce, just more sweeter.

Speaker 9 (20:03):
No, it's more.

Speaker 8 (20:05):
Usually it's 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,
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 almost like

(20:28):
a powdery after tone, which is really rare.

Speaker 9 (20:32):
You don't ever have corn starch you taste kind of powdery,
and this one did.

Speaker 8 (20:36):
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 9 (20:46):
Sorry, no, no, be honest.

Speaker 4 (20:49):
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 Card and Seafood in Las Vegas.
The next one we went to we went to the
comedy store at the Rio Hotel, Comedy Cellar and I'm sorry,

(21:11):
comedy seller, and we wanted to eat somewhere nearby there.
So inside the hotel there they had something called was
a J.

Speaker 8 (21:20):
It's called k J dim Sum and seafood Chinese restaurant.

Speaker 4 (21:24):
So we decided, okay, see.

Speaker 9 (21:26):
Location one at Harris and one at at the Rio.

Speaker 4 (21:31):
So again we went to one in 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,

(21:53):
and they had a couple other dishes that Dizzey really
really likes. So once you talk about those.

Speaker 8 (21:59):
Well, actually I like this restaurant. I mean, like the
service is nice, the late, the service, you know, the
service 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 lacking and they're kind of grumpy.

Speaker 4 (22:19):
So so is he and her you know, got along
really good.

Speaker 8 (22:23):
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

(22:44):
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 they I don't know how they prepare it. I

(23:08):
know they somehow dry it and then when they were
ready to cook it, they rehydrate it cut it up.

Speaker 9 (23:13):
So it's really full of protein.

Speaker 8 (23:16):
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 a same classification. I would classify
it as an egg drop soup with crab meat and
other things floating in it, you know.

Speaker 4 (23:35):
But it was 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 9 (23:40):
Yeah, you did.

Speaker 8 (23:41):
And then you know, they always give you a red
vinegar you put in it. 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 4 (24:00):
I need a little chili oil and just a little
drop of soy. The a little salty for me. But
it was excellent, very very unique dish.

Speaker 8 (24:08):
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 flounder. Basically,

(24:31):
they take out the meat and then 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 4 (24:51):
I love that. I have really really nice. The vegetables
are perfect. I love pea pods and Chinese seapods are
one of my favorites.

Speaker 9 (24:57):
Snow peas, snow.

Speaker 4 (24:57):
Peas and just everything. A fish was nice and moist.
It was nice, and I like the chunks of the
texture and then the fried stuff you kind of tear
it apart, and it's really the fins, like the little
gills or anything. 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

(25:20):
batter was really good, so it was a very treat.
I never had anything like that.

Speaker 8 (25:25):
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

(25:46):
flavor to me. And I 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
sautate is definitely not like full of batter and nothing,
very light, and I like that. And then they also
have like pieces like thin pieces of celery and carrots
and snow peas stir fry with it, so have a

(26:08):
good crunch.

Speaker 4 (26:08):
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 8 (26:18):
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 going to 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,

(26:39):
and they put it with usually shred it 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.

Speaker 4 (26:50):
And yeah, yeah, small little of shrimp and big shrimp too,
and shrimp.

Speaker 9 (26:55):
And the trash.

Speaker 8 (26:57):
The pork pork word, yeah, the Chinese ice pork. Yeah,
sice barbecue pork in it.

Speaker 4 (27:05):
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 9 (27:23):
So yeah, I would definitely go back to this place.

Speaker 8 (27:25):
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 we ordered, it was right on.

Speaker 9 (27:37):
It was fresh.

Speaker 4 (27:38):
It was hot, kind of like going to Monterey Park
and eating there. I mean very.

Speaker 9 (27:42):
Authentic and yeah, but it's right. It's right in on
the side of Rio. It's inside Rio Hotels.

Speaker 4 (27:48):
And again, what's nights 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 rush, you don't feel
it's very safe. They're very friendly, I mean walk as
soon as he got in the valet, the biggest smile,
the nicest guy, and that makes the whole People don't

(28:11):
realize what a smile can do.

Speaker 8 (28:12):
And we really yeah, he was so friendly. And then
they're actually a new owner bought the Rio. They were
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 hall or something, but it They

(28:33):
have a little bit of everything that fried chicken, they have,
they have ramage, yeah, definitely not chain plays.

Speaker 9 (28:41):
They have a you know like.

Speaker 4 (28:43):
Cheese steak, sushi.

Speaker 8 (28:45):
They have a little bit 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,
have all those options, right.

Speaker 4 (29:02):
Okay, and then the last rest that we're going to
talk about is our favorite. Uh. We were told by
food and beverage director Arnold Panell from Palaestation we got
to go there. We got 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

(29:24):
with the art district, you know a lot of art
districts are kind of run down areas 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? What?

Speaker 10 (29:45):
No?

Speaker 9 (29:46):
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You want to do that first? Yeah, okay, let's were sponsors.
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Speaker 4 (31:08):
Hi on food critic Gallenborgan, and I'm excited to tell
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sperrebs with garlic, their unique spicy lamb with bamboo, the

(31:31):
sweet and tangy 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 apostrophis Shanghai Bestroke is truly
the best Chinese restaurant in the Uland Empire. Make sure

(31:54):
to check out their new location at four h five
West Stewart Avenue in Redlands, California, right across from the
Sprouts Grocery that's raised Shange Hibstro.

Speaker 5 (32:03):
You've eating 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 their delicious mouth watering burgers and breakfast burritos. Cowboy
Burgers and Barbecue also serves fantastic smoke barbecue, baby back ribs,
dry tip chicken pull pork sandwiches, as well as lunch

(32:24):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like coal slap potato salad, barbecue beans.

Speaker 4 (32:31):
And much much more.

Speaker 5 (32:32):
Check out their rich decad it chocolate brownies.

Speaker 4 (32:35):
Hi I'm food critic Allen Borgan, 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.

Speaker 5 (32:53):
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is also available for catering. That's Cowboy Birds and Barbecue
in Fontana and now in Riverside on Arlington.

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Speaker 4 (34:06):
Welcome back to Lesacho. Food critic Allenborgan Here in Isabelle Bussy,
and we're talking about restaurants that we went to here
in the Ealan 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 you, if you've never been
to Vegas, in terms of getaway from the strip, there's

(34:27):
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 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 ESTER'SLV dot com.

(34:53):
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 bit more than
I mean a little bit less than that. But it's
an incredible kitchen. It's a chef owned kitchen or a
restaurant that the chef is Chef James Trees, and we
got to know him. We sat down with them for
two hours and what a human being. We're going to

(35:16):
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 who knows food,

(35:36):
that's one of the restaurants they stay to go do.
And Chef Trees has gotten a lot of awards. You've
just given the restaurant Chef 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. Trees his whole philosophy

(35:59):
is every little bites gotta have a flavor and all
the ingredients. You can taste it and it makes your
taste buds 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, perfect on the inside. You

(36:21):
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 olive oil in it.
But you can also get other little side dishes. One
was called It's Barada with chives, basil and sea salt
you can get. We got the anchovy butter with capers

(36:42):
and parsley, and then 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 Izzy, that's one
of your favorites. And so many things to choose from here.

Speaker 8 (37:01):
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

(37:22):
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 11 (37:28):
But the.

Speaker 9 (37:30):
Sour dough bread is right on is so amazing, right,
and other appetites.

Speaker 4 (37:35):
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
of diace all the time. This is a great one
and just really delicious. Then we got something called the

(37:58):
Paca Mama Pachamama Farms pork chop. This I read about
and as soon as I mentioned it to our server Stacy,
you could see her eyes just tear it 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, chili crisp, butcher beans

(38:19):
and greens and it comes with sliced pieces of pork
of the pork and just delicious the sauce had on it,
It just melts in your mouth. And 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 just an excellent, excellent dish. Then we

(38:42):
had the tortillina verdet This is thirty four dollars. This
is beautiful redneck clams inside almost like a tortolini, a
little tortina, you small one, and it had let's see,
charred tomato and broccolil. Robbie, sure what that is broccolani.
I can't read it here, And that was very interesting.

(39:05):
We've never had a dish with clams in it outside
of a you know, a 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 met a lot of great chefs in
the world and he's one of them. Just I just

(39:27):
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.
Name of the restaurant, it's called Esther's Kitchen. It's located

(39:49):
in the Art District in Las Vegas.

Speaker 8 (39:53):
And James Cheese does owned several other restaurants and bars.
The other one called El Posto, which is in Tivli
Village and also ADUs Kitchen. Yeah, atus Adas wine Bar. Sorry,
and that one's actually in Tivoli's Village also, and there's

(40:13):
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 4 (40:19):
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 in 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 us,

(40:40):
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 of all, Oh, I'm doing great.

Speaker 11 (40:50):
How are you guys doing?

Speaker 5 (40:51):
Oh?

Speaker 4 (40:51):
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, put new buildings up and everything for that.
So it's kind of fun 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 12 (41:12):
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

(41:35):
Bowl because it's like we go through this dead time
where there's just not a lot going on. 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 inside your home.

Speaker 4 (41:57):
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 why don't
you show some 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 12 (42:13):
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 4 (42:26):
I would think Thanksgiving?

Speaker 11 (42:28):
Maybe, yeah, you got it, which also, you know, kind
of goes hand in hand with football as well. There's
a lot of football and 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.

Speaker 12 (42:48):
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 if you're hosting.
My number one tip is to always over prepare for
more food than you can even imagine. Because here's the deal.
And when I've posted parties before, you know, the first quarter,

(43:08):
everyone's kinda they're scared to touch the shark footery boards
or whatever. But by the time halftime happens and the
game continues on, everybody is in the kitchen. They're doing
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.

Speaker 11 (43:30):
Are really dips.

Speaker 12 (43:32):
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
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,

(43:52):
such as perhaps for tia 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 batch park grinds,
there's a great option there. And yeah, yeah, yeah, So
I just love having a variety of dips, you know,

(44:13):
any kind of board, whether it's a dessert board or
a hamburger board or hot dog boards, those are always
really popular. But really having a nice variety for everybody
and keeping in mind the so 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

(44:34):
a bunch of different options.

Speaker 4 (44:35):
Even sandwiches, I mean, like Rayburn and make some great sandwiches,
frozen sandwiches, which I 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

(44:55):
and stuff. But just Roan's, 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 a smaller batches 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 7 (45:18):
Yeah.

Speaker 12 (45:18):
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. They have
a space still. They have a chili cheese flavor chi. Yeah,
and you can also use the Southern recipes for all
that park grinds, even to bread your chicken as opposed
to having bread crumbs. You could even use it to

(45:41):
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 card, but they're also passed
with seven grands of collagen per serving, and they're just
kind of a healthier alternative and absolutely delicious and flavorful
as well.

Speaker 4 (45:58):
When I talked about cardiologists, that's about those. He goes, yeah,
as long as you don't have a million of them,
he goes, yeah, they're fine. You know, it's 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, what's your website or how do
you get the best way to get a hold of you?

Speaker 12 (46:16):
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 4 (46:31):
In terms of southern Southern recipe small batch, you can
get him at Rouse and State of Brothers. That's where
I get mine, or go to their website Pork Rinds
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 Les Albertson's pavilions and
they're pretty much all over too. I've even seen him out.

(46:52):
I think there was Costco, one of those costcar SAMs
I saw them at. But do you have any go
to favorites besides those? I mean, what, what what do
you do? What's your number one thing that people just
go nuts over?

Speaker 12 (47:03):
The buffalo 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,
a buffalow wing sauce, mazzarella cheese, cheddar cheese. I like
to use the rant dressing, the little seasoning of that
as well. I just go with the rotisserie chicken, just

(47:25):
to make it easier.

Speaker 2 (47:27):
And then also, you know.

Speaker 12 (47:29):
Folks sometimes get scared like how spisy is this? So
I really recommend you can always just chop a polapinos
on the side. You can have some basco 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 4 (47:45):
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 uh well, Shannessey, thank you
so much. And again, what's the best way to get
a hold of you, because you have a lot of

(48:05):
fun ideas and you're a good, good person to know.

Speaker 11 (48:09):
Oh we thank you.

Speaker 12 (48:09):
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.

Speaker 4 (48:17):
Find menesy is how do you spiel that?

Speaker 12 (48:20):
It's s H A N I S E y and
then Ireland just like the country.

Speaker 11 (48:25):
This is my real name. Guys, I did not make this.

Speaker 4 (48:28):
Let me gues you're Irish. You're Irish, I think right.

Speaker 12 (48:33):
I married in Ireland. I can't claim that name. That's
actually why I.

Speaker 11 (48:37):
Married him for his name.

Speaker 4 (48:39):
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.

Speaker 12 (48:46):
Sounds good.

Speaker 4 (48:47):
Thanks great, Take care by bye. Wow what a fun show,
you know, just meeting someone like that very bubbly. I
like to meet him in person one day, but it's.

Speaker 9 (48:56):
So meny great ideas, right, Yeah, I think you have
to be really.

Speaker 8 (49:02):
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 her on toe.

Speaker 4 (49:14):
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 you again in my eleventh year
International Pizzax. Well, I'm really looking forward to it. Is
he will be joining me? And is there second one?
I believe, the third one? And unbelievable. I mean, you
learn so much about pizzas and the whole industry. You

(49:35):
meet some of the most gracious, nicest people. I wish
everybody was like that. This whole world would 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 just never know it.

(49:57):
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.
And I've I've only met him once, but I've I've
tasted him per se many times in his life. That
didn't sound well tough, I don't care what people think.
It was a great restaurant. Great restaurants, And I just
love his philosophy. And out of all the chefs I've

(50:19):
ever met, he's one that really stands.

Speaker 8 (50:21):
Out and very inspirational, you know, like he's one of
those people you be in his space and you can
actually get excited and expired just from his excitement, his passion.

Speaker 4 (50:33):
We were just talking to him before dinner one night,
two hours and afterwards you just looking at each other
like wow. I mean, that's all we could say. Is
he just felt like, oh my goodness, this guy can It.

Speaker 8 (50:44):
Didn't feel like we've talked for two hours either. I mean,
it 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 flavor.
I mean, the knowledge he has, I mean, you know,
not just food wise, just with people, how to handle

(51:07):
you know, philosophy on business is some different things. Yeah,
and he's very inspirational to me because you know he
pretty much you know this, this whole inventure that he
started in Las Vegas is his vision, right, So this
is his vision he built.

Speaker 9 (51:24):
So it's really really exciting.

Speaker 4 (51:26):
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 I just have a lot of respect for him.

(51:48):
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 or on dot borgan Is. Bielle's
got hers on there, so you'll be finding a lot
information on it. And i'd say we have two more
minutes or he's given us two fingers. This time usually

(52:08):
get one, which 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

(52:29):
know are very boring people. Sorry 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

(52:50):
want to listen and tell every your friends about it.
If you know anyone 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
way you want to beat. That's all I could say.
So until next week, food Putty Gallenberg in here and
is he bussy? I beating? Everybody? Speak here, get yourself.

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If you haven't been listening to TV Confidential, this is
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Williams. I read a sweat Shirley Jones, lovely and interview.

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Interview.

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Well, thank you. That's what I try to do. I
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That's TV Confidential.

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Monday's two pm right here on k c AA, the
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