@ForkReporter | Hour 3

.

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to kf I am six forty the
four Purport on demand on the iHeartRadioAppum. I am your well fed host,
Neil Savedra. How do you dobroadcasting live from Morongo Casino Resorting Spot
today? Wow? This is It'salways a good time. We do this
once or twice a year. Comeout, try new foods, just to

(00:23):
get an opportunity to be out hereand meet some fans out in this area
and just enjoy ourselves. So it'sbeen a really fun opportunity. Don't forget.
You've got our friend to Wallace Sharpcoming up with so Cal Saturdays at
five, and then you've got Unsolvedwith Steve Gregory, so go no where.
Holy smokes are we talking. We'llcome over here, handsome and get

(00:48):
a seat, get those headphones on. Holy smokes, and you literally brought
the big guns with Stephen coming outhere. He U took a little time
off from lifting all the pound cakesout there, but it's good to see

(01:11):
you as well. Stephen. You'regonna be just sitting and hanging out.
Yeah, just hanging out with you. I heard you was in the build.
How to stop by there's a bigguy running around with a stupid hat
and a gotee eating everything. Ohno, that's Neil. I got this.
I know the alarm went off whenhe got in. And it's Jerome.
Jerome, Oh Reggio. Yes,sir, I like it. And

(01:34):
you're the chefty cuisine course yellow Yes, I am. What a job.
Okay, describe Cello for people thatmaybe haven't been out here to Morongol,
or they have and not experienced thatfine dining experience of Cillo. So Clo
is a fine dining steakhouse where wedo our dinner only and we uh,

(01:57):
we focused on the best meats possible. So we have a variety of our
meats. We have the ribbis,we have the tenderloins, we have New
York's, we have the wonderful porkchop, and we have some amazing seafood
some amazing seafoods. And the dessertis off the chain as you can see

(02:21):
here, awesome butter cake called Godhe's just waiting for you to dive in.
So it's one thing to hear youbeautifully describe this all this food,
chef. It's another thing that bringingdown four or five dishes here they're sitting
and they are screaming the authenticity ofwhat chef has been talking about. That

(02:43):
bon in ribbi is just stunning.I mean beautiful. You've got some some
charred time on there, it lookslike, yes, And then you've got
some baby peppers. Yes, wehave some baby bell peppers, and we
have a one sheet on top,and then we also have garlic or butter.

(03:05):
Oh stop it. How the heckare you thin? You don't eat
this? Yes? I do.I just thought you too much. Oh
well, you gotta train me.Then that is gorgeous. Now is that
one of your favorite cuts? Yes, that's our the most uh sod off
item in the restaurant. Like that. That's a stunner too. Bone in

(03:29):
ribi is one of my all timefavorites. I don't think any cut comes
close to it, really, um, even though they all have their own
flavor and texture and all that,there's just something beautiful and incredibly flavorful about
a bone in ribbi. I haveto agree. It's just sexy. And
how do you prepare it? Whatis the grilling or cooking process? So

(03:52):
we have a five hundred degrees broiler, So first we mark it on a
broiler, nice nice chart and thenwe finish it the five hundred degrees oven
right next to the borland. Well, then we let it rest for seven
to ten minutes. Then we finishedoff with the garlic our butter and some
fresh sea salt. Wow. Yeah, just nice flaky sea salt on top,

(04:14):
just kind of melting into the meat. There you go, oh my
gosh, and it looks like maybeyou have a beef tartar. There is
that beef. Yes, we havewonderful beef tartar with creamy, harsh radish.
And we'd cured egg yolk with somevegets tuber cruta ten with a wonderful
charred cruton. So when you saycured, that's a salt cure that you

(04:39):
did on the no. So that'solive oil and herb. So we first
I do, I get egg,separate the whites from the yolk, and
then I braced them in the ovenfor thirty five minutes at one hundred and
eighty degrees. Then I take themout and let them sit in the herb
and the olive oil for a fewdays to kind of farm up that shape,

(05:03):
and that's it. Scoop them outafter and let them rest Wow,
yep. And so that's really interesting. I mean it's beautiful to look at,
but that process to me, it'salmost like a uh, you know,
comfit or something. Yes, Icome fee first, then I cured
him. Wow, that is reallyreally nice. And to the right of

(05:26):
that dish there, so we havethe Cla style crab cake. Oh my
gosh, that's a crab cake.Yes it is. So. On top
we have the famous tomato relish.So I get some tomato and some kumquat,
cook them down with some red onions, a little bit of wonderful sugar
and some nice white boxomic vinegar.Let it sit and you have your relish.

(05:50):
And then this wonderful ioli. It'skumquat ioli. So finish off to
get that little zest, little zestwith your seafood. Okay, I'm taking
a deep breath here. One moreis this dessert here? Yes, So
we have the famous yellow buttercake.So on the outside you could see we

(06:13):
have a crust, and on themiddle we have the awesome cream cheese filling.
So it's cream cheese, a littlebit of egg it sell, a
little bit of vanilla paste and awesomefilling. People travel from Miles just to
try the buttercake and yellow crust,the you know, outside creamy and the
inside finish, some vanilla ice creamand some raspberry sauce. That is stupid

(06:39):
beautiful. Oh it's just gorgeous tolook at. We come back, We're
gonna taste it, talk more aboutthe ingredients and just wow, Chef,
that is really amazing. Thank you, just beautiful. All right. Broadcasting
live from Morongo Casino Resorting Spot todayand boy, that ninety minutes off the

(07:02):
ten wherever you are is worth it. Wherever you're coming from to come play,
enjoy yourself, get some great eats. Stick around. We got more
to come. You're listening to TheFork Report with Nielsavadra on demand from KFI
AMZI forty. Hey, everybody eatsThe Fork Report all things food Beverage.
I'm beyond as we broadcast live fromMorongo Casino Resort and Spa today, going

(07:28):
through some of their new food talkingwith Chef Jerome right now from Ciello.
And you know, if you've heardSteve Gregory talk about that, this by
the way, reminding you you've gotyou've got Twala Sharp with so Cal Saturday
coming up at five and then youhave Steve Gregory at seven. But Steve

(07:50):
has been to Ciello more times thanI have. When it comes out here,
he's always straight up there. He'lltell you the same. But with
Chef Jerome here and looking at allthis food, we also have Chef Stephen
Augusto from us from the marketplace hereas well, and this spread is just

(08:11):
insane. So this is my It'sit's a rough gig, Chef, because
what I have to do is nowtry the stuff that you brought. Um,
I'm not proud of it, It'sjust what I have to do.
I it's part of the gig.We're going to start with the beauty here
of this amazing look at that bonein ribi. This is perfectly cooked.

(08:43):
You can tell by the all thatlook at that all of that herb butter
is now going straight into that piece. O God, you gotta love of
that. Poor Kayla is back atthe station. Okay, So, Chef,

(09:07):
how long has this been on themenu? Forever? That art butter
in there, and the way thatstake is cooked. You're gonna have to
do the rest of the show becauseI'm going outside. I'm going to the
round where all the cars come andI'm going to have them un down,

(09:28):
roll down their window, animals,slap every face of every person that goes
in that round. That's what's goingto happen. You made that happen.
I'm ill. I'd slap Chef Stephenif I wasn't afraid of him slapping me
back into my childhood. Um,that's fantastic. You gotta get into that,

(09:50):
weast Samantha seriously. Okay, thisI would love to try, but
I cannot. I have a kidneytransplant. I'm not allowed to eat rough
foods. But that prep is outstanding. We're talking, of course about the
the steak tartar and it's gorgeous.And the slice of a baguette, a

(10:15):
little French bread there seared off.It's a stunner. Um. I want
to get into this beauty here.Describe again this wonderful crab cake with the
microgreens. So that microgreens are thoseuh you know, full size everything on
there, they're microgreens on top.We have that that's okay, tomato and

(10:39):
kumquat rubbish. Wow, that isdecadent and lovely. The first bite to
get a little bit of the outside. Um, and then that softness on
the inside. And what's that there, that's the tomato and redish. Stop

(11:01):
it. That is insane. Thatis up there with one of the best
crab cakes I've ever had. Youand trust me, look at me.
I've had some crab cakes. SometimesI have to chef thank you in a
row. Um, that is fantastic. And the texture in the center,

(11:22):
how do I explain it? Itdoesn't The texture isn't uncooked. It's everything
comes together perfectly on it because sometimesyou get a mushy inside or and then
you get that a little bit ofthe crunch and doesn't it doesn't always taste
like it's finished. This comes togetherperfect blakes. That is magical. And

(11:43):
of course, um, buttercake wasmy nickname in prison, so I'm really
excited to try this. Yeah,this is wow. The way that comes
apart. You need to you know, you need to actually dig into the
center because inside of the buttercake it'sgonna be some cream cheese. So you
need to grab some of that icecream, some of that cream cheese press

(12:05):
to finish her off into sauce ontop, a little bit of everything.
When chefs tell you what to do, you shut up and you do it.
You just do it. Yes,and then when they have the twenty
four in ficteps, you shut thehell up and do it. Holy frop
that's good. Hey, you haveto be honest. There's no butter cake

(12:28):
than that. Really the puns,Okay, this is a sophisticated show.
This isn't sports radio. Hey,no puns on here. But that is
good. Thank you. That isgood. Chef, what a pleasure.
Thanks for taking the time to comeon. Chef Jerone, oh Reggio,

(12:50):
Chef de cuisine at cielo Um.Really special occasions. You're in the area,
your your game and maybe you havea big win, maybe you'd have
a big loss. What whatever itis, get up there, make an
excuse to get up there and enjoythat food. That is absolutely spectacular.
Chef, just world class. Thanksall across the board. Stick around more

(13:11):
to come live from Morongo Casino Resorting, SPA. Neil Savedra with a Fork
Report. You're listening to The ForkReport with Neil Savedra on demand from KFI
amziz forty. Hey everybody, it'sa Fork Report all Things Food, beverage
and beyond, broadcasting live from MorongoCasino Resort in Spa today. Man,
every time I come, I getto eat something different and see a different

(13:35):
perspective, a different angle of thefood and the cuisine going on here of
every type, and it's just insanejust trying much of the cello, many
of their offerings, and I can'tstop. I just keep going over it.
Hey, I wanted to remind youand this is a favor if you

(13:56):
would that. Similarly, here inMorongo, they were nominated for best Casino
in the La Times Best of SouthernCalifornia. He signs all over the place
here. I found out pretty latethat I was even nominated, so I
haven't had a chance tell you aboutit. First, thank you to those

(14:18):
who got me that nomination to beginwith, I don't know how that works.
And then secondly, if you'd liketo boost that by voting, I
sure would be honored if you didthat. Just go to the Fork Reporter
or at Fork Reporter rather at ForkReporter on Instagram. That's my Instagram.
If you're not following me or hangingout there, I sure would dig that

(14:39):
too. I put a lot ofeffort into it and curate funny things and
silly things, as well as doingvideos for you. As well, so
at Fork Reporter on Instagram. Andthen there is a link in the bio
there that goes to the voting pagefor Orange County the LA Times for Orange
County, and you scroll down andyou'll come across eventually the radio show Slash

(15:05):
Podcast Best Radio Show Slash Podcast.And I would love for you to work
for me there if you would,If not, doesn't matter. I really
am thrilled just to be nominated forthat. I thought that was very cool
and thanks to the La Times forthat honor. Okay, so wow,
we were talking with Chef Jerome abouteverything it's yellow. Got my buddy Chef

(15:28):
Augusto here and Steve and you're stilloverseeing everything at the marketplace. That is
correct, Piscott Oyster Bar and themarketplace. So is that fun to work
at the Oyster Bar and focus onthat. I love it. Every days
something new, We get to changethe menu every week, so me as
a chef, I'll never get bored. You know. The restaurant was built

(15:50):
on research and development, so we'recontinuously every week working on some amazing items.
And are these some of the thingsfrom that was brought over? This
is from yes, so a lotof these items. Like I said,
the many changes every week. Werecontinuously listening to our guests, trying to
improve. So we have a lotof vegetarian guests that comes into the marketplace.

(16:11):
So we've actually made some amazing cornribs. So they're corn on the
kernels. We defry them, youput a little bit of cream, cilantro,
little torogashi, so you kind ofeat it like a rib. Wow,
that is beautiful. I know thesewere popular online for a while.
They got people were experimenting. Ialways thought it was a brilliant the use

(16:33):
of the corn because you get thecrunch, you've got the curvature of a
rib. And especially now with everybodybeing so health conscious, we have a
lot of couples, a lot offamily members, Especially at the buffet,
they come into a big group anda lot of times vegetarians or vegans don't
have a lot of options. Sowe're definitely listening to our guests and adding

(16:53):
a lot more items to the menu. They're vegan friendly or vegetarian friendly.
We talked about that little bit earlierin the show too, about that and
how you have to have options nowfor everyone, for everyone. Yes,
so you eat these like a riblike a rib. Just don't eat the
bottom because that's the core of thecorn. So you will actually pick it
up like a rib and eat thecorn kernels like if you're eating the meat.

(17:15):
Do I address it at all?Like hey, someone to eat you?
Just dig in, give it alittle kiss maybe Oh yeah, wow.
So it eats like a rib.So everybody can sit down at the
table and have a great time.Oh my god, especially Memorial Days coming
up. Barbecue, my boy wouldlove those a little vegetarian friendly rib.

(17:37):
So what's on that? So that'swe actually do a light light batter.
We defry him and we had alittle bit of taheine salt, pepper,
garlic, and then we had alittle bit of quote peahat cheese and a
little bit of cream. Man,that is fantastic. What a great and
different way to eat corn. Andwe actually served this out of porking waffle.

(18:00):
If their husband and their wife isgetting our barbecue ribs, they could
actually go for the corn ribs.That is great. And is this the
housemac and cheese as well? Thatis the housemac and cheese with white cheddar.
We do large white cheddar. That'sexcellent. What's the copping so it's
actually chicharon. So instead of doingpanco, we crumble pork and make fried

(18:22):
chicharon as the topic. That isgreat, again a smart choice, especially
being pork and waffles. You knowthe barbecue station. You do get a
little bit of pork in there.Wow, that is excellent. Appreciate it.
That is excellent man for a cookoutshoot. Whatever you got some tacos
I have some obviously are many changesthis week. We have flank steak.

(18:45):
We have Korean rice cakes which wehave in front of you. Those are
tubuki, so we make it witha kimchie brav little sesame seeds, actual
kimchi, and they're just like Icall it the Korean um nokia, the
nice and fluffy like pillows like me, which is funny because my wealth my
wife called me too bulky too.Oh wow, oh those flavor there's abswords.

(19:11):
It's like little pillows with flavor burstsof flavors. Man. And I've
actually done it. I've actually doneItalian style with that's also and that's from
the kinchi. Wow, good night. And then the both light and dark
sesame seeds on their beautiful color.Some green onions gallions to off balance the

(19:36):
flavor. That's a lovely, lovelyflavor. Wow, look at all of
this. We obviously we have steaktacles. We have scallops on the half
shell out of our pis piscato stationum out of the oyster bar. We
were listening to our guests. Alot of our guests were actually for sushi,
So now we actually offer sushi outthe piscotto oyster bar. And what
you have in front of you.You have a white dragon which is a

(19:59):
hamma. She is spicy tuna rolland then a rainbow roll that has a
hi tuna, salmon hamachi and uhstrimp in the middle. Wow, this
is all stunning. Chef. Thatsteak here in these tacos steak, Yeah,
flank steak. We slice it byhand as they come up to the
window. We're slicing the grilling intoorder. And that flank steak, I

(20:19):
mean it barely has to see thegrill. It actually light, nice light
char on the outside, mid royon inside. Absolutely fantastic. Both of
you guys, you should be soproud. This is really really high end
food and approachable. But the flavorsand everything. Sometimes you know how it

(20:41):
is, chef, you see somethingand it speaks to you with your eyes,
but then you bite into it anddoesn't deliver. All of these deliver.
Really appreciate that. It just reallytop notch, excellent. Always good
to see your brother always thanks forhanging out. It is a four port.
I'm Neil Savedra alive from Moronco Casinoa resort and spare listening to the
Fork Report with Niels of Adra ondemand from KFI AMZI forty broadcasting live from

(21:06):
Morongo Casino resorting spot today wrapping thingsup. But I gotta tell you,
every time I think they've pulled outtheir best, they continue to one up
themselves. These these cornn ribs areinsane. The chicas on top of on

(21:29):
top of that mac and cheese brilliant, That those little pillowy dumplings are insane.
Everything was great and that we're justbeing blown away from everything that they
have out. They brought out today. Just an amazing job. And the
food here is spectacular. And nowyou know what I'm gonna recommend to them

(21:52):
because I'm watching people come by andstop and look at the food. We've
got to do some sample day herewhere we have we can sample different parts
of the menus of different places,because it is hard to learn about all
all the great food that they havehere and Maronga. They really have done
a spectacular job. And the newstuff, the stuff that turns over at

(22:15):
the marketplace. I'm always blown awayat what they're experimenting with. So and
of course cloo. Anyways, whata show and that's not all you know,
you're coming up at five o'clock.You've got Twaala sharp with a SoCal
Saturdays Twaa. What do you gotplanned tonight? Well, we have lots

(22:36):
of advancements and growth in the realmof housing the unhoused. We have a
very very special conversation coming up inthe first hour with Shirley Rains, the
founder of Beauty to the Streets.Disneyland is expanding and I'm looking forward to
Disney World SoCal and of course Ihave to do a sport or free review

(23:00):
of Fast Deck because it's fast familyfor life. Oh yeah, are you
a fan of the genre and thatseries? Huge fan? Huge fan.
I own the entire series. Iam currently writing my daughter through it before
she goes in sees Fast ten,which I've promised to take her to.

(23:22):
She has to experience the fullness ofall nine films beforehand. It's gonna be
just a family get together all aroundthe TV while I just immerse her in
the world of insane popcorn lunacy.Well, I will tell you, though,
I know you've seen some things,and I know you've been some places,

(23:45):
but you are such kind of amellowcat that the thought of you getting
in a car driving like that,it does not compute with me. Do
you ever drive crazy? You know? I don't. Every once in a
while when I am trying to hurryat the get somewhere, and my kids
will tell you that, I sayit's time for Daddy to go fast and
furious mode, because all of asudden I get into the zone where I'm

(24:07):
seeing the cars moving out of myway and I'm zipping in and out.
But I think I love the franchisebecause I actually don't drive fast, and
I am actually very meloco. Forme, it's almost like I'm living vicariously
through things that can't possibly happen ina car, but man, I wish
they could. Yeah, it's mywife is the driver, and the family

(24:30):
like she Yeah, I always say, if we ever went the Bunny and
Clyde route, she'd be the driverbecause she does it. Once Max was
born, it changed, but shecould get she would have the weirdest like
mindset. I'd say, oh,we can't go to San Francisco to night.
It too long of a drive,and she's like it's three hours.

(24:52):
I'm like, it is not threehours. Nobody can get there three hours.
But somehow she's like, yeah,I can like everything things half what
anybody else would say. So sheto me, I would have thought that
would have been her series. ButI'm more interested in it than her because
you know why, Tolla, it'sall about families. Yes, yes,

(25:17):
it's all about family. I'm like, wow, No, it's actually about
breaking the law and some other thingstoo. No, it's all about family,
Okay, about the family structure iswhat this country is built on.
Now. Yes they do shy awayfrom doing things that are legal, but
they do it for the family,deal, for the family. Family.

(25:38):
It's all for the family. I'mroot, it's all for the family.
All right, brother, we'll havea wonderful show. I will be listening
on my way home tonight. Iwish you guys could have been here.
This was This was the food showto end all food show. Now.
The menu tonight here in Morongo hasbeen in scene. You know, there

(26:02):
is nothing wrong with setting up asoul Cow Saturday Fork Report live broadcast.
I'm just saying I told you I'ma fan. I'm a fan, and
we have to make it happen becausethis this was one of them days that
was like just standing ovational. Weget it, we get it, we
get it. I'm great new Okay, I can taste it through the microphone.

(26:23):
I'm just saying, guys, easy, easy, I'm just saying it's
delicious. All right. So CowSaturday coming up next with twel a sharp.
Please again, if you feel soinclined, go to the instagram for
the FOK Report, which is FOURKReporter fok Reporter on Instagram. You'll see

(26:45):
a link on there that you canclick in my bio and that will take
you to the La Times Best ofSouthern California where you can vote. I'm
honored that we were nominated for bestRadio Show slash Podcast in Orange County.
Just scroll down until you find thatand please vote. If not, I

(27:06):
just appreciate you listening. Thanks everybody, be kind, be empathetic, and
enjoy your weekend. Until next time. This is KFI and KOST HD two
Los Angeles. You've been listening tothe FOURK Report. You can always hear
us live on KFI AM six fortytwo to five pm on Saturday, and
anytime on demand on the iHeartRadio appum