Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
You're listening to kf I Am sixtyon demand, K five AM six forty
live everywhere on the iHeartRadio app.Hey everybody, it's the Ford Purport all
things food, beverage and beyond.I am your well fed host, Nil
Savedra. How do you do broadcastingfrom? When? In Las Vegas today?
(00:22):
At the Blue Wire Studios? Andwe always they just treat us so
so nicely. Here. It isa beautiful, beautiful property, and it's
cool to have a studio right here. We're like fishes. People can walk
by and say hello as we chathere. Very very cool. Don't forget.
You have Tuala Sharp coming up afterthis program at five o'clock with so
(00:44):
Cow Saturdays, and then you haveUnsolved with Steve Gregory following that at seven,
So go know where. It's mypleasure right now to introduce you to
another one of the chefs here,Jason Duarte, and chef you have the
massive task of overseeing the buffet atwin. That is correct. Now,
(01:07):
you don't look like you've got bagsunder your eyes, you don't look like
you're exiety. You don't look howI expected, which was you were going
to crawl in here, and theywere gonna point you to a mic,
You're gonna go and move go backone. It's a massive undertaking. How
many people are served at the buffethere at win So we average twenty four
(01:30):
hundred eighteen guests a day for anaverage of seventy three thousand, five hundred
people a month. So I donot do this by myself. I have
a tremendous team that is with me. They are behind me, and without
all of their support from the frontof the house in the back of the
(01:51):
house, this operation would falter.Well, how many people on your team
so far from my From the backof the house, I have one hundred
and seven cooks and culinary trainees thatI do and not to mention my stewarding
team that takes care of all ofour dishes and cleaning up the kitchens and
cleaning up the line and then alsoof course our front of the house staff.
(02:14):
We have a lot of servers Ithink over a hundred servers, busers,
things of that nature, and ourhosses too. Yeah, because you
know they with a buffet it isit really is art. For one,
people have to look at it.It has to be displayed in a way
correct, pleasing, correct engaging,inviting all those things, and then you
(02:36):
have that's the experts, and youhave the non experts are those of us
that go to eat there that justyou know, toss things around, grab
just the maintenance of that has tobe part of the work. Absolutely.
We typically wait about six or sevenminutes on a dish, and if it
looks dry, we change it allout so everything remains fresh. Change utensils
(03:00):
and tongues every ten minutes to makesure that everything stays fresh and clean.
Wow. What an undertaking. Now, how many different do you run a
brigade style? By the way,I mean, does everybody have their focus
on your team? We have thefocused on your team. Well, the
great thing about my team is wecan put them in any station. We
(03:21):
have sixteen live action stations throughout theentire buffet. And the great thing about
my team is we can grab oneperson, put them on this station,
and take this person put them onthis station. So they are very well
versed in every station that we have. We do have our specialty people.
We do have sushi, we dohave Asian, we do have Carberry,
(03:42):
so their skills are highlighted in thoseareas as well. Wow, and how
many different menu items are on thebuffet. An't give any time. So
we have for brunch three hundred andnineteen items and for dinner we increase it
to four hundred and thirty one.Wow, quite a bit of stuff.
Quite a bit of stuff. Nowbreaking that out, how many are entres?
(04:04):
How many our sides? How?I mean, how could you?
Is it fifty fifty? Is it? I would say it was about seventy
five twenty five, So twenty fivepercent sides and the rest are seventy five
percent is entres or proteins of thatnature. Wow, what are some of
your favorite proteins that are on themenu. Everything on carving station, Yeah,
(04:25):
absolutely everything on carving station. Itis a It is a beautiful,
beautiful station ship. We have primerib. We have beef steamship. It's
one hundred pound piece of meat thatwe have out there and it's carved right
off the bone. It looks absolutelydelicious. We have a Filipino style chicken.
We also have rotisserie chicken. Wehave a Suvi turkey breast. We
(04:46):
have a beautiful pork coin that hasa truffle honey that goes on top.
So everything on the carving station ison point, and it is. It
is really really fabulous. Now,for those of you who have listened to
the PROG for any length of time, you know that I'm a fan of
different cooking and preparation techniques, oneof which is suviede. Of course,
suvied means to cook under pressure andor in this particular case, you're vacuum
(05:14):
ceiling, vacuum ceiling, and thenwe place it into water and we cook
it to a certain temperature and itstays at that constant temperature until we're until
we needed to serve. And todo that, to pull that technique on
something like you know, in abuffet like here, it win, that's
(05:35):
you know, that's absolutely focusing onthat flavor, the texture, and what
that end result is going to be. That is not slinging food. No,
absolutely not. We take pride inwhat we do. We take pride
and everything that we put out forour guests to eat, you know,
and everyone has pride in what theydo. We do it right. Chatting
(05:59):
with chef Jason Duarte here in whenLas Vegas talking about the buffet, he
oversees the buffet oversees a massive amountof you know, human resources to be
able to get this out and youknow, keep looking good turning it over,
make sure you're getting the best seasonalchanges. I know it's been a
weird year, yes, with astrange weather, but seasons do change,
(06:21):
Yes, they do. And youknow what can guess expect to see this
summer. Well, this summer weare initiating in a wonderful program. It
is going to be a summer seafoodSpectacular. We are going to have different
seafoods and different shellfishes from all aroundthe world and it's going to be showcased
on every station that we have,including our sushi station, but our hot
(06:45):
seafood station. We're going to beimplementing some wonderful items such as a togarashi
seared tuna. We're going to havehot lobster claws in there as well as
well as our course. Our dungeonis crap in our in our hot crab
legs as well too, so we'revery legs. Was my nickname in prison.
Oh odd it is. Seriously,it is kind of a strange nickname
(07:11):
that has but it's okay. I'lltake it. So chef when you're talking
about seafood, Yes, in LasVegas, Nevada. Yes, the tech
to get that here, to getit fresh, has to be spot on
right. You have to have thebest purveyors of these correct and so that
relationship is probably an important one.We have tremendous relationships with all of our
(07:33):
purveyors, all of our vendors.We have a great warehouse team, we
have agree and we also have agreat purchasing team too. So whenever we
need something, we reach out tothose individuals and we can have it here
within the next day, if notsaying day, depending on how how crazy
busy we are, they will theywill do whatever it takes to get us
the product that we need. Youknow, that is the vibe you get
(07:56):
for what the first time you work, you walk in to win, you
can see it reminds me of JurassicPark, the first one where the character
that create a dress a park justwalks around going we spared no expense.
Yes that if you see just thedecorations and the vibe and the architecture that's
(08:16):
put into just the aesthetics, youknow that the food is going to be
on point. Absolutely, There's noway that you can walk into this place
and get crap food. It wouldbe immediately noticed. It would be such
a strange contrast up against every otheraspect from the rooms and the way you're
treated when you check in that youmust have a field day, knowing that
(08:37):
you can get any ingredient that youthink is necessary. Absolutely, and we
do anything that we can to satisfyour guest needs, and we try to
be anticipatory of those needs as welltoo, keeping on trends, you know,
absolutely come. You know, soyou've got an audience and an international
audience that's going to judge the foodand on some things, like any other
(09:01):
restaurant, some things are gonna bea hit, some things maybe not.
Yes, what are the foods thatyou think always hit, always hit?
I would always say our carving station, yea, our seafood and our desserts.
Those are the three that everyone hitsand you either get praise or you
(09:24):
become eviscerated because of those three areas. They have to be in point.
They have to always be on point. The krab legs cannot be oversalted,
the krab legs cannot look old.All of our proteins have to look you
know, beautiful and bountiful. Andthen of course our desserts they have to
be on point, they have tolook beautiful, they have to taste amazing.
(09:46):
And those are the three areas thatall of our guests hit the hardest
on. Pastry chefs in the house. Pastry chefs are in house, yes,
chev Gen in our pastry room.And plus we also have Chef Veronica
who oversees our pastry in our outlet. Awesome. All right, stick around,
We got much more to get into. My guest is Jason Duarte,
(10:07):
Chef d'orte. Here at win atthe buffet, So go nowhere, look
at us getting all philosophical during thebreaks. KF I am six forty live
everywhere on the iHeartRadio app. Don'tforget press the follow button on the app
and you'll get breaking news and stufffrom kfive. So if you're if you
(10:30):
love listening to KFI on the iHeartradio app, make sure you follow us
on that app as well. Itwill give you a more well rounded experience.
My guest right now is Latani Award. She is she's created. She
is Filthy Rich Banana putting dot com, so you can find her on Filthy
Rich Banana putting dot com. Youcan find her at Filthy Rich Banana putting
(10:52):
on Instagram and on TikTok and Ican't wait to dig into this now.
I would love to tell you thatmiss Kayla couldn't wait either, But she
couldn't wait. Um no, AndI have no regrets about it. It
was absolutely amazing. She gained aprison style, She had her arm and
(11:15):
she was set. Seriously, itwas it didn't there was never was more
like a factory. There was nevera point where there wasn't food on the
spoon went into her mouth and backdown, into her mouth and back down.
And but she was low and guarded. When you buy it, you'll
know why. Yeah, she wasblocking everybody off. Oh man, you
(11:37):
open it up. Not only isthe creaminess and it's just pulling away from
the container on both sides, almostlike a cheese pull. Um, but
that that irreplaceable smell of banana pudding. It's not it's not like bananas.
It's banana pudding and you smell it. So you open this up, the
sealed container and that's the first thingyou get and m are the Are the
(12:03):
cookies proprietary as well? Or soare you instead of using um vanilla wafers
like a boring person. I'm sorry, sorry, mom, Sorry Mama.
No, yeah, I use umshort bread cookies, holy crud. We
just became best friends, you andme forever. Wow, that is great,
(12:31):
Thank you, that is great.We started talking about ice cream today,
so I was like, man,now I'm wanting dessert. And sure
enough, who flies in a littlebit of banana pudding. Not all heroes
were k Yeah, Latania Award ismy guest, and I really encourage you,
(12:52):
fealthy rich banana putting. Checked themout there. Now this I'm I'm
eating the og. This is youroriginal. But and I know so she
gave a little disclaimer. She said, I put this together right before I
came in, so the cookies maynot be soft enough yet, but I
will tell you everything is delicious andthat crunch. So this was the one
(13:16):
you started with, and this wasone everybody wanted you to make. Yeah,
the original. When did it break? Like, at what point were
you like a couple of people hereand then it was like, man,
I just got ten twenty thirty peopleasking for it. When it broke was
in twenty nineteen when I organized theNipsey Piece March. I think that people
(13:37):
just wanted to support my efforts.So they just kind of all funneled over
to the banana pudding and it workedout perfectly. And then when they got
there, it actually tasted good.And then they spread the word that it
was actually good and then just blewup, like the world trade. Where
(13:58):
where did you come up with thisrecipe? Was it something I mean early
early on? Was it something youmade for family and friends just beginning,
like if it was a potluck orsomething, that's what you bring. So
it's my favorite dessert, and likepeople weren't making it enough for me.
They were only making it on holidays, Thanksgiving maybe Christmas, And I'm like,
(14:24):
I gotta figure out how to makeit, Like I'm obsessed with it.
And so I blended my mom's andmy childhood best friends grandmothers recipe.
Shout out to Maddie r I pand yeah, and then I added my
own things that neither of them use, and that's filthy rich banana pudding.
(14:46):
This is fantastic, Thank you.I want it every minute of every day
now. And I'm already a bigguy. So this is My wife is
not going to be thrilled, andI'm bringing this song. Just give her.
Oh no, she she's on along drive right now with our boy,
and I bet if she's listening,she's going do not forget to bring
(15:09):
that home? And I don't alwaysbring a whole lot home, but this
is coming home. Um, thisis excellent. What makes a bad like
what is a pet peeve of yours? When it comes to a banana pudding
that you go, hmm, Idon't like consistency. I'm big on consistency.
I feel like it literally affects thetaste. Oh of course, so
(15:33):
um yeah, I don't like waterybanana putting. Oh I do not like
banana lists banana pudding because it's notbanana pudding. If it doesn't have bananas,
it's just putting the tastes like banana. It's putting in cookies. I
guess this consistency all there's something aboutit. Are you picking up on that,
(15:56):
miss Kayla? Yeah, that's niceand take batter or something. But
yeah, it like has it justhas like it you pull that top off
and it goes. Yeah, butit is just a tad bit thicker than
others I've had like that, youknow, like if it comes from a
(16:17):
box, you know that kind ofpudding is thin, Like this could you
could build a fence with this righton the wall. Yeah, I really,
this is very delicious. You shouldbe very proud. This is excellent
and I could imagine that once peoplehave it. So you're not doing any
(16:38):
farmers markets or anything. Yeah,so I do the Lake was farmer Market
on Sunday, just being totally transparentlike because I do everything by myself.
I'm literally right now in this momentdealing with sciatic nerve pain. It's new.
So I've been dealing with this sincethe beginning of March, and I
am doctor visited out and trying tofigure out what my plans are going to
(17:02):
be to deal with pain management,and so I'm dealing with that. So
I've probably been having a lot ofupset customers. But I'm also in a
cloud kitchen in La and Korea Town, so they can get it through there.
It's at eighteen forty two West WashingtonBoulevard, Los Angeles, California,
nine thousand and seven, and I'mplanning on opening another one in Long Beach,
(17:26):
and other than that, I usuallyset up in Sailor under my tent
in Long Beach, just popping upor ed events and I post it on
my Instagram and yeah, but Ineed to rearrange so many things. If
anyone has any support for me withyou know, just organizing my stuff.
(17:48):
It's really hard doing everything by myself. But I definitely know that hard is
not impossible. I'm going to addan option to pay online and pre order
and pre pay on my on mywebsite so that that'll help them and also
help me. And um, yeah, I'm getting it together. I'm I'm
(18:10):
trying to just delivered at all.I do delivery some days, so and
I'll post that I'm doing deliveries.I I would help you out, but
the reality is the term don't gethigh on your own. Yeah, they'd
be this is an empty box.I'm like, yeah, it was good,
Yeah, I would have. Iwould have a real hard time.
(18:32):
The average uber eats driver, Yeah, eating the fries. Yeah, but
at least there's fries left here.There's not going to be any least some
bagglers. Well, thanks for takingthe time to come in. I know
that that you're in pain, andI'm sorry for that and I hope you
figure that out because I have friendswith it as well, and it's a
it'll take you down. Yeah,Um, but it seems nothing will so
(18:55):
continued success, um and this isreally fantastic and I can't wait to bring
home to the family too. FilthyRich Banana putting dot Com Filthy Rich Banana
putting dot Com Latania Award doing goodthings, changing her life and others can
do nothing but salute that. Sothanks to you, Thank you. It
(19:15):
is fork Port on Neil Savadra,kf I AM sixty. You're listening to
kf I AM sixty on demand,kf I AM six forty live everywhere on
that iHeartRadio app. Hey everybody,it's the fork Port all Things Food,
Beverage on Beyond. I am yourwell fed host, Neil Savadra, happy
(19:37):
to be with you. Okay,So the fork Port, you know,
this is our sanctuary time for threehours on a Saturday to kind of push
aside all the stuff going on inthe news. Well, let the news
folks handle all of that and celebratefood, the people that make it,
the culture behind it. Of course, we do this every Saturday so that
we have that time to kind ofour sanctuary, if you will, and
(20:00):
I'm happy to lead it for you. I'm at Win today in Las Vegas
and they have this beautiful blue wirestudios right here on the property that I
can broadcast from and always have agood time doing it. So big thanks
to the Win and to Chef Jasonwho came on from the buffet. Holy
smokes, those numbers. How crazyis that? Don't forget You've got Twalla
(20:23):
Sharp coming up with Social Saturdays atfive o'clock right after we get off the
air, and then at seven o'clockyou've got Insolved with Steve Gregory. So
go know where you know? Talkingwith Chef Jason about the buffet here at
WIN and how you know, howyou do it, how you do that
(20:45):
many feed that many people over aday, over a week, over a
month, and properly season everything.And he was explaining that process and the
fun and the challenge of it all. And then up comes this story that
has been bruined for a long time. This particular story comes out of the
takeout dot com. But I talkedwith Handle about this little bit yesterday.
(21:11):
It has been an issue that issort of changing, and that is the
salting of your food. So backin the day, you'd go to a
restaurant and and this would be atyour home too. Back when we used
to do dinners at home, butyou'd have two little glass containers. One
is a salt shaker, one isa pepper shaker, and that's how you
(21:34):
prepare your meal, or that's howyou would season your meal. If you
wanted a little extra salt, alittle extra pepper, you'd go ahead and
do that there. Well, whenyou go to a restaurant, the whole
thought is you're going to experience theart of the chef. Now are all
places like that. No, yougo to a greasy spoon or you go
(21:56):
to a little hole in the wall. They're just trying to feed you.
So in the early days of restaurants, they weren't even restaurants. They were
inns. Right, you'd go toan inn you were traveling, passing by
through a town. They'd take youin and they'd feed you a meal.
You didn't get to choose. Therewas nothing like that. Menus in the
(22:18):
like came much later, But theearliest restaurants were someone's home, or like
I said it in it's like here, we're going to give you room and
board and give you a little somethingto eat, and that's how you did
it. Then it became a littlemore expansive. Here's a couple of choices.
Here's a menu showing where's it goesand grows and grows and grows and
(22:41):
rows. And then what we havenow is it's really an artistic expression and
it derives from the chef and thechef's team as to the experience they're trying
to help you have. Right,So the salt shakers that were on table
are starting to disappear for a coupleof reasons. One, restaurants need to
(23:04):
make their nuts, and the bestway that they can make money is to
turn over tables and have as manytabletops as they can in the restaurant.
More tabletops mean less tabletop space,making the tabletop smaller, sometimes less real
estate on the table, less stuffon the table. Also, the salt
(23:30):
iodide I always say this wrong,but you know, the crap salt that
they would put on there is justtable salt, and table salt is bad.
It tastes bad. It's the iodizedsalt rather is super cheap buck a
pound or something like that. Theycan put it in these containers. Sometimes,
(23:53):
if you're in a coastal area orsomething where there's lots of moisture in
the air, they put the ricein there to aid the absorb the moisture,
and it just looks nasty. Andso those things are starting to go
away at higher end restaurants, andI'm torn about this one. I don't
want that nasty salt on my tablebecause I'm not going to use it.
(24:15):
I'm certainly not going to use iton an incredibly beautifully prepared steak that's been
perfectly seasoned. And then I'm gonnapour this garbage on the taste weird.
So in a fine restaurant where you'reit's chef driven, you shouldn't need to
do that. They're the ones thathave designed the experience for you. And
(24:36):
then at the other restaurants or greasyspoons or diners, knock yourself out.
But chefs don't tend to under salt. Some things are salt bombs. I
mean literally, the chefs are buildingup this this base of flavor, and
(24:56):
food shouldn't taste salty. Salt isthere due enhance. Salt isn't enhancer food,
and Hanser pepper is a flavor changer. So salt should be there to
make meat taste more meaty, vegetablestaste brighter and more like themselves. But
if a food you're having tastes likesalt. It's too salty. And I
(25:22):
joked about this with Handle yesterday abouthow I always whenever I see someone over
salt something that just came out andis and oftentimes they don't even taste it.
Love a peat. If you're goingto salt something, you might as
well taste it first and see ifit needs salt. And then if you're
still like this needs salt, Iwould question whether you have like anemia issues
(25:49):
or something. If you're anemic orthere's something going on in your blood,
maybe talk to your doctor about findout why you need to salt everything.
Now, people will go back andforth as to this argument, and some
of the arguments that are made arehate. I'm paying for this food.
I want it to taste the wayI want it to taste, and maybe
(26:11):
like that, maybe you don't,But if I'm going to pay for it,
I want to be able to saltit. And then they extend the
slippery slope, Well, does thatmean they're going to start taking Ketchup away?
Maybe I want to put Ketchup onmy burger and they don't want me
to have ketchup on my burger.Well, if you're going to do that,
then get a plain burger and makeit however you want. But if
(26:34):
the chef is designing something for you, this is a burger that I've designed
for you to taste, then tasteit that way. I try and eat
everything the way it was prepared first, and then because there might be a
combination that I'm not aware of orsomething that the chef is trying to express
(26:56):
that, I may go wow.I never thought those two things should go
together, but man, they reallydo. And if that's the case,
then I learned something. I've learnednew flavors and new taste, and I
get that everybody has their own taste. But ultimately, if you're going out
to eat again, let's the greasyspoon, unless it's a diner, but
(27:18):
you're going out to eat too,to taste the expression of your chef.
There's no need to result something ordo any of that. And if you
are oversulting it, talk to yourdoctor, man, see what's going on
in there. It's the Fork Port. I'm Neil savedra KF. I am
(27:40):
sixty everywhere on the iHeartRadio. Apple. Hey, everybody, it's the Fork
Report. All Things Food bevera Johnto Beyond. I am your well fed
host, Neil Savedra, how doyou do? Thanks for hanging out today.
We're broadcasting from wind Las Vegas atthe Blue Wires Studios. We try
(28:03):
and do this once a month.They're so good out here. It's just
a beautiful location and the food isspectacular here. The rooms are insane.
It just is a wonderful location.And get to know some of the chefs
here as well. A couple thingsthat are in the news that I wanted
to cover is Wendy's. You know, I've told you many times on the
program on Geary and Shannon on Handlethat Wendy's is one of the most underrated
(28:30):
fast food joints. The variety thatthey have, the quality of food,
the quality of their fries, thefact that you can get a baked potato,
the fact that you can get chiliis insane. Right. Well,
guess what, They're now making thechili accessible at your local grocer, So
(28:51):
you can buy the Wendy's chili withbeans in cans at your local grocer.
It's about four and a half buckssomething like that. But that beloved chili
across the country is now in Kan'sWhat can you say that about McDonald's now.
(29:15):
I mean, the closest thing isBob's Big Boy. If you remember
Bob's Big Boy, you can stillget there. I think it's their blue
cheese dressing that you can find ingrocery stores and they like, so how
beloved does something have to be foryou to want it in your grocery store?
And that's what they're doing at Wendy's. I'll tell you there's something about
(29:38):
Wendy's in the freshness that I dig. Okay, they're not a sponsor or
anything like that, but I enjoythe food. We don't have a lot
of them in California. My understandingword on the street is that California is
just so hard and unfriendly to businessesthat they don't put a lot of them
(30:00):
in California. But you go inother parts of the country and there's Wendy's
everywhere you go. As a matterof fact, the airport here in Las
Vegas, you land and you walkthrough the airport and there's this Wendy's in
there in this massive oh gosh,I a wall mural. It's this lighted
wall mural in the round of thelogo there and just you know, it's
(30:27):
like in all its glory, butI'm curious as to how this is gonna
sell. You've heard Conway talk aboutit here on the station many times about
he loves their chili. Well,now he can go get it, bring
it home without having to buy massivecontainers of it and then bring it and
put it in his refrigerator. Somethingelse going on at Wendy's right now that
(30:51):
I thought was cool because they're givingaway food again, not a sponsor,
but just do you love me someWendy's there talking about mercury in retrograde.
So this already started. It startedin April earlier in April in the twenty
first, but it goes through Mayfourteenth, so I wanted to tell you
about it. So mercury in retrogradeis one of those astrology things. The
(31:14):
people that love to get into thestars and maybe even crystals and all kinds
of stuff tend to believe that whenmercury is entering retrograde, it does this
three times a year, that itlooks like it's traveling backwards or in retrograde,
and that the belief is that withthat comes a lot of misfortune here
(31:38):
for us on the third Rock fromthe Sun, and that it's also linked
to a lot of crazy craziness andweird things that happen. So Wendy says,
since there's so much uncertainty that comeswith planetary movement, they're doing the
best they can by helping you.So they want to clear your brain fog
(32:01):
with Biggie. It's a bag ofcomfort, including four weeks of Wendy's Mercury
Menu deals beginning like I said,April twenty first, going through May fourteenth,
with you know, a warm ChickenNuggets, hot and Spicy Crispy Fries,
(32:22):
Crispy Chicken sandwich to get you throughall the craziness. So pretty cool.
So on Friday, let's see whereare we. We're okay, So
Monday, let's go to Let's forwardto Monday, May feet through Sunday May
seventh, you can get a freesix piece chicken nuggets with purchase. Monday
(32:44):
May eighth through Sunday May fourteenth,you can get free any size hot and
Crispy Fry with purchase. See what'shappening here. So tomorrow, April thirtieth,
you can still get it free CrispyChicken and which with a purchase so
you can take all of these greatWendy's gifts to you to comfort you through
(33:09):
the craziness of being in mercury,being in retrograde. I will tell you
I've seen some pretty bizarre, youknow, offerings from restaurants and fast food
places. Mercury. Mercury in retrogradeprobably one of the weirder ones. I
(33:30):
mean, normally it's like, hey, if there's baseball season, if somebody
gets this many home runs, thenwe'll give you this, but never to
deal with our issues facing mercury inretrograde. So good on you, Wendy's
get out and get those free things. You can find out more information at
Wendy's dot com Wendy's dot com.It is a four part on Neil Svedra
(33:53):
KF I AM sixty KFI on demand
You're listening to kf I Am sixtyon demand, K five AM six forty
live everywhere on the iHeartRadio app.Hey everybody, it's the Ford Purport all
things food, beverage and beyond.I am your well fed host, Nil
Savedra. How do you do broadcastingfrom? When? In Las Vegas today?
(00:22):
At the Blue Wire Studios? Andwe always they just treat us so
so nicely. Here. It isa beautiful, beautiful property, and it's
cool to have a studio right here. We're like fishes. People can walk
by and say hello as we chathere. Very very cool. Don't forget.
You have Tuala Sharp coming up afterthis program at five o'clock with so
(00:44):
Cow Saturdays, and then you haveUnsolved with Steve Gregory following that at seven,
So go know where. It's mypleasure right now to introduce you to
another one of the chefs here,Jason Duarte, and chef you have the
massive task of overseeing the buffet atwin. That is correct. Now,
(01:07):
you don't look like you've got bagsunder your eyes, you don't look like
you're exiety. You don't look howI expected, which was you were going
to crawl in here, and theywere gonna point you to a mic,
You're gonna go and move go backone. It's a massive undertaking. How
many people are served at the buffethere at win So we average twenty four
(01:30):
hundred eighteen guests a day for anaverage of seventy three thousand, five hundred
people a month. So I donot do this by myself. I have
a tremendous team that is with me. They are behind me, and without
all of their support from the frontof the house in the back of the
(01:51):
house, this operation would falter.Well, how many people on your team
so far from my From the backof the house, I have one hundred
and seven cooks and culinary trainees thatI do and not to mention my stewarding
team that takes care of all ofour dishes and cleaning up the kitchens and
cleaning up the line and then alsoof course our front of the house staff.
(02:14):
We have a lot of servers Ithink over a hundred servers, busers,
things of that nature, and ourhosses too. Yeah, because you
know they with a buffet it isit really is art. For one,
people have to look at it.It has to be displayed in a way
correct, pleasing, correct engaging,inviting all those things, and then you
(02:36):
have that's the experts, and youhave the non experts are those of us
that go to eat there that justyou know, toss things around, grab
just the maintenance of that has tobe part of the work. Absolutely.
We typically wait about six or sevenminutes on a dish, and if it
looks dry, we change it allout so everything remains fresh. Change utensils
(03:00):
and tongues every ten minutes to makesure that everything stays fresh and clean.
Wow. What an undertaking. Now, how many different do you run a
brigade style? By the way,I mean, does everybody have their focus
on your team? We have thefocused on your team. Well, the
great thing about my team is wecan put them in any station. We
(03:21):
have sixteen live action stations throughout theentire buffet. And the great thing about
my team is we can grab oneperson, put them on this station,
and take this person put them onthis station. So they are very well
versed in every station that we have. We do have our specialty people.
We do have sushi, we dohave Asian, we do have Carberry,
(03:42):
so their skills are highlighted in thoseareas as well. Wow, and how
many different menu items are on thebuffet. An't give any time. So
we have for brunch three hundred andnineteen items and for dinner we increase it
to four hundred and thirty one.Wow, quite a bit of stuff.
Quite a bit of stuff. Nowbreaking that out, how many are entres?
(04:04):
How many our sides? How?I mean, how could you?
Is it fifty fifty? Is it? I would say it was about seventy
five twenty five, So twenty fivepercent sides and the rest are seventy five
percent is entres or proteins of thatnature. Wow, what are some of
your favorite proteins that are on themenu. Everything on carving station, Yeah,
(04:25):
absolutely everything on carving station. Itis a It is a beautiful,
beautiful station ship. We have primerib. We have beef steamship. It's
one hundred pound piece of meat thatwe have out there and it's carved right
off the bone. It looks absolutelydelicious. We have a Filipino style chicken.
We also have rotisserie chicken. Wehave a Suvi turkey breast. We
(04:46):
have a beautiful pork coin that hasa truffle honey that goes on top.
So everything on the carving station ison point, and it is. It
is really really fabulous. Now,for those of you who have listened to
the PROG for any length of time, you know that I'm a fan of
different cooking and preparation techniques, oneof which is suviede. Of course,
suvied means to cook under pressure andor in this particular case, you're vacuum
(05:14):
ceiling, vacuum ceiling, and thenwe place it into water and we cook
it to a certain temperature and itstays at that constant temperature until we're until
we needed to serve. And todo that, to pull that technique on
something like you know, in abuffet like here, it win, that's
(05:35):
you know, that's absolutely focusing onthat flavor, the texture, and what
that end result is going to be. That is not slinging food. No,
absolutely not. We take pride inwhat we do. We take pride
and everything that we put out forour guests to eat, you know,
and everyone has pride in what theydo. We do it right. Chatting
(05:59):
with chef Jason Duarte here in whenLas Vegas talking about the buffet, he
oversees the buffet oversees a massive amountof you know, human resources to be
able to get this out and youknow, keep looking good turning it over,
make sure you're getting the best seasonalchanges. I know it's been a
weird year, yes, with astrange weather, but seasons do change,
(06:21):
Yes, they do. And youknow what can guess expect to see this
summer. Well, this summer weare initiating in a wonderful program. It
is going to be a summer seafoodSpectacular. We are going to have different
seafoods and different shellfishes from all aroundthe world and it's going to be showcased
on every station that we have,including our sushi station, but our hot
(06:45):
seafood station. We're going to beimplementing some wonderful items such as a togarashi
seared tuna. We're going to havehot lobster claws in there as well as
well as our course. Our dungeonis crap in our in our hot crab
legs as well too, so we'revery legs. Was my nickname in prison.
Oh odd it is. Seriously,it is kind of a strange nickname
(07:11):
that has but it's okay. I'lltake it. So chef when you're talking
about seafood, Yes, in LasVegas, Nevada. Yes, the tech
to get that here, to getit fresh, has to be spot on
right. You have to have thebest purveyors of these correct and so that
relationship is probably an important one.We have tremendous relationships with all of our
(07:33):
purveyors, all of our vendors.We have a great warehouse team, we
have agree and we also have agreat purchasing team too. So whenever we
need something, we reach out tothose individuals and we can have it here
within the next day, if notsaying day, depending on how how crazy
busy we are, they will theywill do whatever it takes to get us
the product that we need. Youknow, that is the vibe you get
(07:56):
for what the first time you work, you walk in to win, you
can see it reminds me of JurassicPark, the first one where the character
that create a dress a park justwalks around going we spared no expense.
Yes that if you see just thedecorations and the vibe and the architecture that's
(08:16):
put into just the aesthetics, youknow that the food is going to be
on point. Absolutely, There's noway that you can walk into this place
and get crap food. It wouldbe immediately noticed. It would be such
a strange contrast up against every otheraspect from the rooms and the way you're
treated when you check in that youmust have a field day, knowing that
(08:37):
you can get any ingredient that youthink is necessary. Absolutely, and we
do anything that we can to satisfyour guest needs, and we try to
be anticipatory of those needs as welltoo, keeping on trends, you know,
absolutely come. You know, soyou've got an audience and an international
audience that's going to judge the foodand on some things, like any other
(09:01):
restaurant, some things are gonna bea hit, some things maybe not.
Yes, what are the foods thatyou think always hit, always hit?
I would always say our carving station, yea, our seafood and our desserts.
Those are the three that everyone hitsand you either get praise or you
(09:24):
become eviscerated because of those three areas. They have to be in point.
They have to always be on point. The krab legs cannot be oversalted,
the krab legs cannot look old.All of our proteins have to look you
know, beautiful and bountiful. Andthen of course our desserts they have to
be on point, they have tolook beautiful, they have to taste amazing.
(09:46):
And those are the three areas thatall of our guests hit the hardest
on. Pastry chefs in the house. Pastry chefs are in house, yes,
chev Gen in our pastry room.And plus we also have Chef Veronica
who oversees our pastry in our outlet. Awesome. All right, stick around,
We got much more to get into. My guest is Jason Duarte,
(10:07):
Chef d'orte. Here at win atthe buffet, So go nowhere, look
at us getting all philosophical during thebreaks. KF I am six forty live
everywhere on the iHeartRadio app. Don'tforget press the follow button on the app
and you'll get breaking news and stufffrom kfive. So if you're if you
(10:30):
love listening to KFI on the iHeartradio app, make sure you follow us
on that app as well. Itwill give you a more well rounded experience.
My guest right now is Latani Award. She is she's created. She
is Filthy Rich Banana putting dot com, so you can find her on Filthy
Rich Banana putting dot com. Youcan find her at Filthy Rich Banana putting
(10:52):
on Instagram and on TikTok and Ican't wait to dig into this now.
I would love to tell you thatmiss Kayla couldn't wait either, But she
couldn't wait. Um no, AndI have no regrets about it. It
was absolutely amazing. She gained aprison style, She had her arm and
(11:15):
she was set. Seriously, itwas it didn't there was never was more
like a factory. There was nevera point where there wasn't food on the
spoon went into her mouth and backdown, into her mouth and back down.
And but she was low and guarded. When you buy it, you'll
know why. Yeah, she wasblocking everybody off. Oh man, you
(11:37):
open it up. Not only isthe creaminess and it's just pulling away from
the container on both sides, almostlike a cheese pull. Um, but
that that irreplaceable smell of banana pudding. It's not it's not like bananas.
It's banana pudding and you smell it. So you open this up, the
sealed container and that's the first thingyou get and m are the Are the
(12:03):
cookies proprietary as well? Or soare you instead of using um vanilla wafers
like a boring person. I'm sorry, sorry, mom, Sorry Mama.
No, yeah, I use umshort bread cookies, holy crud. We
just became best friends, you andme forever. Wow, that is great,
(12:31):
Thank you, that is great.We started talking about ice cream today,
so I was like, man,now I'm wanting dessert. And sure
enough, who flies in a littlebit of banana pudding. Not all heroes
were k Yeah, Latania Award ismy guest, and I really encourage you,
(12:52):
fealthy rich banana putting. Checked themout there. Now this I'm I'm
eating the og. This is youroriginal. But and I know so she
gave a little disclaimer. She said, I put this together right before I
came in, so the cookies maynot be soft enough yet, but I
will tell you everything is delicious andthat crunch. So this was the one
(13:16):
you started with, and this wasone everybody wanted you to make. Yeah,
the original. When did it break? Like, at what point were
you like a couple of people hereand then it was like, man,
I just got ten twenty thirty peopleasking for it. When it broke was
in twenty nineteen when I organized theNipsey Piece March. I think that people
(13:37):
just wanted to support my efforts.So they just kind of all funneled over
to the banana pudding and it workedout perfectly. And then when they got
there, it actually tasted good.And then they spread the word that it
was actually good and then just blewup, like the world trade. Where
(13:58):
where did you come up with thisrecipe? Was it something I mean early
early on? Was it something youmade for family and friends just beginning,
like if it was a potluck orsomething, that's what you bring. So
it's my favorite dessert, and likepeople weren't making it enough for me.
They were only making it on holidays, Thanksgiving maybe Christmas, And I'm like,
(14:24):
I gotta figure out how to makeit, Like I'm obsessed with it.
And so I blended my mom's andmy childhood best friends grandmothers recipe.
Shout out to Maddie r I pand yeah, and then I added my
own things that neither of them use, and that's filthy rich banana pudding.
(14:46):
This is fantastic, Thank you.I want it every minute of every day
now. And I'm already a bigguy. So this is My wife is
not going to be thrilled, andI'm bringing this song. Just give her.
Oh no, she she's on along drive right now with our boy,
and I bet if she's listening,she's going do not forget to bring
(15:09):
that home? And I don't alwaysbring a whole lot home, but this
is coming home. Um, thisis excellent. What makes a bad like
what is a pet peeve of yours? When it comes to a banana pudding
that you go, hmm, Idon't like consistency. I'm big on consistency.
I feel like it literally affects thetaste. Oh of course, so
(15:33):
um yeah, I don't like waterybanana putting. Oh I do not like
banana lists banana pudding because it's notbanana pudding. If it doesn't have bananas,
it's just putting the tastes like banana. It's putting in cookies. I
guess this consistency all there's something aboutit. Are you picking up on that,
(15:56):
miss Kayla? Yeah, that's niceand take batter or something. But
yeah, it like has it justhas like it you pull that top off
and it goes. Yeah, butit is just a tad bit thicker than
others I've had like that, youknow, like if it comes from a
(16:17):
box, you know that kind ofpudding is thin, Like this could you
could build a fence with this righton the wall. Yeah, I really,
this is very delicious. You shouldbe very proud. This is excellent
and I could imagine that once peoplehave it. So you're not doing any
(16:38):
farmers markets or anything. Yeah,so I do the Lake was farmer Market
on Sunday, just being totally transparentlike because I do everything by myself.
I'm literally right now in this momentdealing with sciatic nerve pain. It's new.
So I've been dealing with this sincethe beginning of March, and I
am doctor visited out and trying tofigure out what my plans are going to
(17:02):
be to deal with pain management,and so I'm dealing with that. So
I've probably been having a lot ofupset customers. But I'm also in a
cloud kitchen in La and Korea Town, so they can get it through there.
It's at eighteen forty two West WashingtonBoulevard, Los Angeles, California,
nine thousand and seven, and I'mplanning on opening another one in Long Beach,
(17:26):
and other than that, I usuallyset up in Sailor under my tent
in Long Beach, just popping upor ed events and I post it on
my Instagram and yeah, but Ineed to rearrange so many things. If
anyone has any support for me withyou know, just organizing my stuff.
(17:48):
It's really hard doing everything by myself. But I definitely know that hard is
not impossible. I'm going to addan option to pay online and pre order
and pre pay on my on mywebsite so that that'll help them and also
help me. And um, yeah, I'm getting it together. I'm I'm
(18:10):
trying to just delivered at all.I do delivery some days, so and
I'll post that I'm doing deliveries.I I would help you out, but
the reality is the term don't gethigh on your own. Yeah, they'd
be this is an empty box.I'm like, yeah, it was good,
Yeah, I would have. Iwould have a real hard time.
(18:32):
The average uber eats driver, Yeah, eating the fries. Yeah, but
at least there's fries left here.There's not going to be any least some
bagglers. Well, thanks for takingthe time to come in. I know
that that you're in pain, andI'm sorry for that and I hope you
figure that out because I have friendswith it as well, and it's a
it'll take you down. Yeah,Um, but it seems nothing will so
(18:55):
continued success, um and this isreally fantastic and I can't wait to bring
home to the family too. FilthyRich Banana putting dot Com Filthy Rich Banana
putting dot Com Latania Award doing goodthings, changing her life and others can
do nothing but salute that. Sothanks to you, Thank you. It
(19:15):
is fork Port on Neil Savadra,kf I AM sixty. You're listening to
kf I AM sixty on demand,kf I AM six forty live everywhere on
that iHeartRadio app. Hey everybody,it's the fork Port all Things Food,
Beverage on Beyond. I am yourwell fed host, Neil Savadra, happy
(19:37):
to be with you. Okay,So the fork Port, you know,
this is our sanctuary time for threehours on a Saturday to kind of push
aside all the stuff going on inthe news. Well, let the news
folks handle all of that and celebratefood, the people that make it,
the culture behind it. Of course, we do this every Saturday so that
we have that time to kind ofour sanctuary, if you will, and
(20:00):
I'm happy to lead it for you. I'm at Win today in Las Vegas
and they have this beautiful blue wirestudios right here on the property that I
can broadcast from and always have agood time doing it. So big thanks
to the Win and to Chef Jasonwho came on from the buffet. Holy
smokes, those numbers. How crazyis that? Don't forget You've got Twalla
(20:23):
Sharp coming up with Social Saturdays atfive o'clock right after we get off the
air, and then at seven o'clockyou've got Insolved with Steve Gregory. So
go know where you know? Talkingwith Chef Jason about the buffet here at
WIN and how you know, howyou do it, how you do that
(20:45):
many feed that many people over aday, over a week, over a
month, and properly season everything.And he was explaining that process and the
fun and the challenge of it all. And then up comes this story that
has been bruined for a long time. This particular story comes out of the
takeout dot com. But I talkedwith Handle about this little bit yesterday.
(21:11):
It has been an issue that issort of changing, and that is the
salting of your food. So backin the day, you'd go to a
restaurant and and this would be atyour home too. Back when we used
to do dinners at home, butyou'd have two little glass containers. One
is a salt shaker, one isa pepper shaker, and that's how you
(21:34):
prepare your meal, or that's howyou would season your meal. If you
wanted a little extra salt, alittle extra pepper, you'd go ahead and
do that there. Well, whenyou go to a restaurant, the whole
thought is you're going to experience theart of the chef. Now are all
places like that. No, yougo to a greasy spoon or you go
(21:56):
to a little hole in the wall. They're just trying to feed you.
So in the early days of restaurants, they weren't even restaurants. They were
inns. Right, you'd go toan inn you were traveling, passing by
through a town. They'd take youin and they'd feed you a meal.
You didn't get to choose. Therewas nothing like that. Menus in the
(22:18):
like came much later, But theearliest restaurants were someone's home, or like
I said it in it's like here, we're going to give you room and
board and give you a little somethingto eat, and that's how you did
it. Then it became a littlemore expansive. Here's a couple of choices.
Here's a menu showing where's it goesand grows and grows and grows and
(22:41):
rows. And then what we havenow is it's really an artistic expression and
it derives from the chef and thechef's team as to the experience they're trying
to help you have. Right,So the salt shakers that were on table
are starting to disappear for a coupleof reasons. One, restaurants need to
(23:04):
make their nuts, and the bestway that they can make money is to
turn over tables and have as manytabletops as they can in the restaurant.
More tabletops mean less tabletop space,making the tabletop smaller, sometimes less real
estate on the table, less stuffon the table. Also, the salt
(23:30):
iodide I always say this wrong,but you know, the crap salt that
they would put on there is justtable salt, and table salt is bad.
It tastes bad. It's the iodizedsalt rather is super cheap buck a
pound or something like that. Theycan put it in these containers. Sometimes,
(23:53):
if you're in a coastal area orsomething where there's lots of moisture in
the air, they put the ricein there to aid the absorb the moisture,
and it just looks nasty. Andso those things are starting to go
away at higher end restaurants, andI'm torn about this one. I don't
want that nasty salt on my tablebecause I'm not going to use it.
(24:15):
I'm certainly not going to use iton an incredibly beautifully prepared steak that's been
perfectly seasoned. And then I'm gonnapour this garbage on the taste weird.
So in a fine restaurant where you'reit's chef driven, you shouldn't need to
do that. They're the ones thathave designed the experience for you. And
(24:36):
then at the other restaurants or greasyspoons or diners, knock yourself out.
But chefs don't tend to under salt. Some things are salt bombs. I
mean literally, the chefs are buildingup this this base of flavor, and
(24:56):
food shouldn't taste salty. Salt isthere due enhance. Salt isn't enhancer food,
and Hanser pepper is a flavor changer. So salt should be there to
make meat taste more meaty, vegetablestaste brighter and more like themselves. But
if a food you're having tastes likesalt. It's too salty. And I
(25:22):
joked about this with Handle yesterday abouthow I always whenever I see someone over
salt something that just came out andis and oftentimes they don't even taste it.
Love a peat. If you're goingto salt something, you might as
well taste it first and see ifit needs salt. And then if you're
still like this needs salt, Iwould question whether you have like anemia issues
(25:49):
or something. If you're anemic orthere's something going on in your blood,
maybe talk to your doctor about findout why you need to salt everything.
Now, people will go back andforth as to this argument, and some
of the arguments that are made arehate. I'm paying for this food.
I want it to taste the wayI want it to taste, and maybe
(26:11):
like that, maybe you don't,But if I'm going to pay for it,
I want to be able to saltit. And then they extend the
slippery slope, Well, does thatmean they're going to start taking Ketchup away?
Maybe I want to put Ketchup onmy burger and they don't want me
to have ketchup on my burger.Well, if you're going to do that,
then get a plain burger and makeit however you want. But if
(26:34):
the chef is designing something for you, this is a burger that I've designed
for you to taste, then tasteit that way. I try and eat
everything the way it was prepared first, and then because there might be a
combination that I'm not aware of orsomething that the chef is trying to express
(26:56):
that, I may go wow.I never thought those two things should go
together, but man, they reallydo. And if that's the case,
then I learned something. I've learnednew flavors and new taste, and I
get that everybody has their own taste. But ultimately, if you're going out
to eat again, let's the greasyspoon, unless it's a diner, but
(27:18):
you're going out to eat too,to taste the expression of your chef.
There's no need to result something ordo any of that. And if you
are oversulting it, talk to yourdoctor, man, see what's going on
in there. It's the Fork Port. I'm Neil savedra KF. I am
(27:40):
sixty everywhere on the iHeartRadio. Apple. Hey, everybody, it's the Fork
Report. All Things Food bevera Johnto Beyond. I am your well fed
host, Neil Savedra, how doyou do? Thanks for hanging out today.
We're broadcasting from wind Las Vegas atthe Blue Wires Studios. We try
(28:03):
and do this once a month.They're so good out here. It's just
a beautiful location and the food isspectacular here. The rooms are insane.
It just is a wonderful location.And get to know some of the chefs
here as well. A couple thingsthat are in the news that I wanted
to cover is Wendy's. You know, I've told you many times on the
program on Geary and Shannon on Handlethat Wendy's is one of the most underrated
(28:30):
fast food joints. The variety thatthey have, the quality of food,
the quality of their fries, thefact that you can get a baked potato,
the fact that you can get chiliis insane. Right. Well,
guess what, They're now making thechili accessible at your local grocer, So
(28:51):
you can buy the Wendy's chili withbeans in cans at your local grocer.
It's about four and a half buckssomething like that. But that beloved chili
across the country is now in Kan'sWhat can you say that about McDonald's now.
(29:15):
I mean, the closest thing isBob's Big Boy. If you remember
Bob's Big Boy, you can stillget there. I think it's their blue
cheese dressing that you can find ingrocery stores and they like, so how
beloved does something have to be foryou to want it in your grocery store?
And that's what they're doing at Wendy's. I'll tell you there's something about
(29:38):
Wendy's in the freshness that I dig. Okay, they're not a sponsor or
anything like that, but I enjoythe food. We don't have a lot
of them in California. My understandingword on the street is that California is
just so hard and unfriendly to businessesthat they don't put a lot of them
(30:00):
in California. But you go inother parts of the country and there's Wendy's
everywhere you go. As a matterof fact, the airport here in Las
Vegas, you land and you walkthrough the airport and there's this Wendy's in
there in this massive oh gosh,I a wall mural. It's this lighted
wall mural in the round of thelogo there and just you know, it's
(30:27):
like in all its glory, butI'm curious as to how this is gonna
sell. You've heard Conway talk aboutit here on the station many times about
he loves their chili. Well,now he can go get it, bring
it home without having to buy massivecontainers of it and then bring it and
put it in his refrigerator. Somethingelse going on at Wendy's right now that
(30:51):
I thought was cool because they're givingaway food again, not a sponsor,
but just do you love me someWendy's there talking about mercury in retrograde.
So this already started. It startedin April earlier in April in the twenty
first, but it goes through Mayfourteenth, so I wanted to tell you
about it. So mercury in retrogradeis one of those astrology things. The
(31:14):
people that love to get into thestars and maybe even crystals and all kinds
of stuff tend to believe that whenmercury is entering retrograde, it does this
three times a year, that itlooks like it's traveling backwards or in retrograde,
and that the belief is that withthat comes a lot of misfortune here
(31:38):
for us on the third Rock fromthe Sun, and that it's also linked
to a lot of crazy craziness andweird things that happen. So Wendy says,
since there's so much uncertainty that comeswith planetary movement, they're doing the
best they can by helping you.So they want to clear your brain fog
(32:01):
with Biggie. It's a bag ofcomfort, including four weeks of Wendy's Mercury
Menu deals beginning like I said,April twenty first, going through May fourteenth,
with you know, a warm ChickenNuggets, hot and Spicy Crispy Fries,
(32:22):
Crispy Chicken sandwich to get you throughall the craziness. So pretty cool.
So on Friday, let's see whereare we. We're okay, So
Monday, let's go to Let's forwardto Monday, May feet through Sunday May
seventh, you can get a freesix piece chicken nuggets with purchase. Monday
(32:44):
May eighth through Sunday May fourteenth,you can get free any size hot and
Crispy Fry with purchase. See what'shappening here. So tomorrow, April thirtieth,
you can still get it free CrispyChicken and which with a purchase so
you can take all of these greatWendy's gifts to you to comfort you through
(33:09):
the craziness of being in mercury,being in retrograde. I will tell you
I've seen some pretty bizarre, youknow, offerings from restaurants and fast food
places. Mercury. Mercury in retrogradeprobably one of the weirder ones. I
(33:30):
mean, normally it's like, hey, if there's baseball season, if somebody
gets this many home runs, thenwe'll give you this, but never to
deal with our issues facing mercury inretrograde. So good on you, Wendy's
get out and get those free things. You can find out more information at
Wendy's dot com Wendy's dot com.It is a four part on Neil Svedra
(33:53):
KF I AM sixty KFI on demand
The Fork Report w Neil Saavedra News
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.