Hey, it's Nil Savedra.

You're listening to kfi EM six forty the fourth Report on demand on the iHeartRadio app.

Hey, everybody, how do you look at this August boom right in front of our faces?

August second?

Who would have thunk it?

Man?

Like, this is the year going by us right now?

So quick.

We're gonna get into technique of the weak vegetable grilling in just a moment.

But I want to tell you so on the twenty eighth, I had my fifty sixth year around the sun.

Damn was that?

I said?

Damn?

Fifty six years is crazy old?

Just kidding.

Huh, sorry, buddy, h that's all right, Yeah, all right, I'm gonna miss you, but it's okay.

AnyWho.

But I want to do something we haven't done a long time.

We did this in Fullerton many years ago, and basically it's an excuse for us all to hang out.

But we're calling it my birthday party, so I I'm not even a really big birthday person, but it's an excuse for us to get together.

So you're invited.

I would love for you to join me and Kayla and our very own Tiffany Hobbs is going to join us too.

She'll be broadcasting her show, I'll be broadcasting my show.

They'll be complementary apps.

They'll be drinking specials, some food specials.

It's Saturday, a week from today, August ninth.

We'll do the whole show two to five, and then of course our very own Tiffany Hobbs will do five to seven from Disconso.

This Disconso restaurant.

This one is in Los Angeles, not the one in Orange County.

We'll be in Los Angeles to give some love to our LA folks.

Now for your VIP access, you'll be my guest.

Just RSVP.

That's what you need to do, and this is where you do it.

Send an email to r s VP at Disconso Restaurant dot com.

That's d E s c A n s O Restaurant dot com.

So send an email to R s v P at Disconso Restaurant dot com.

Provide your full name, your you know, any information to get a hold of you, and the number of guests up to three because we're very limited, and I mentioned it on the air a little bit during handle, but I'm giving you guys the chance to really get in because i want to spend as much time with my listeners as possible, and I just think it's really wonderful.

So it's on Willshap Boulevard.

It's right next to the Libre at Tarpits, so it's easy to find, and they have parking and all kinds of stuff there.

I don't see anything about paid parking, but you know, La, I would anticipate that, all right, So well, it'll be good fun.

It's August ninth, a week from today, at Disconso Restaurant in Los Angeles on Wilshire, and all you need to do is send an email to RSVP at Disconso Restaurant dot com.

Like I said, they'll be we'll have some swag and some giveaways.

I think Zelman's is going to be given away some of their mints as well drink specials.

You also have complimentary apps.

It'll be a good time and they'll have discounts on food and stuff like that too, But a good time had by all live broadcasts.

Please.

I would love to see you there, and it's limited, so get on it now and we'd love to have you there.

Okay, So let's grill.

I love grilling, and I know we talk about the proteins a lot when it comes to grilling, and that's you know, delicious and fun too.

But I don't think we always think about everything that you can grill.

You can do fruit and vegetables.

I've told you before.

One of my favorite things to do to us up something that you have often during the summer is a wonderful guacamole.

But imagine taking the onions and grilling the onions, lightly, grilling them and you can even add a little smoke to them that way.

But you grill them.

You can also cut the avocado, wash it the outside.

You always wash your avocados.

I know you're like, oh, but I'm only going to eat the inside.

Yes, But once you cut it, you're gonna drag whatever bacteria is on the outside of the skin in through the flesh, and that's not a good thing.

Then you take the seed out and you brush a little olive oil on there and some salt and pepper, and you grill them flesh side down and give them some nice grill marks and a little bit of that smoky flavor.

Don't overdo it.

And then you add those and you build your your welcome only off of that.

Think about those things when you're doing anything.

If you're gonna make veggie enchiladas, for instance, go ahead and grill the veggies.

Being able to add these or grilled veggies in a like a grilled cheese sandwich is also wonderful.

So think about adding these things to whatever you're making and how it would just you know, you could do them on their own, like broccoli rob.

Broccoli rob is lovely.

It's crunchy, it's tiny bit bitter in the end, but it really has this lovely flavor that blends itself quite well, that grassiness, and it just I love it with a steak but a little olive oil, salt and pepper, or if you have a seasoned blend that you enjoy, throw that on direct heat and grill it up.

You could charge the the little florettes a little bit at the tip if you like that.

I do, and it becomes something beautiful.

So doing things like that easy peasy grilling potatoes one of my favorite are the baby Dutch potatoes by Melissa's.

They're tiny, a little over the size of a quarter or so, but man, again, olive oil.

Put them in a bowl.

Put some olive oil in there.

I'll use maybe a infused olive oil.

If I'm in the mood, you do something with basil olive oil, or you can do it with something with heat or honey olive oil, any of those types of things.

Even blood orange olive oil, which I'm a fan of, goes on there.

Salt and pepper or your favorite spice blend, and you can put those one by one directly on the grill if you want it.

They're just big enough to not fall through and they come out so lovely and buttery, just fantastic on their own.

And again, on that same note of doing them as is or adding them to something, imagine grilling them up, getting a little bit of a char on there, building those flavors up, getting them nice and tender, maybe a little bit toothy for this usage, dicing them up or cubing them up, as the case may be, and putting them in a potato salad or something, and you could see how that just adds just a little bit of flavor and just turns it up a bit, adds to being outside and the whole experience of grilling, and it becomes just a wonderful treat, just a little addition where it's like, oh wow, this really next to a steak or your protein and you're like, wow, this turns it up and they marry very nicely.

All Right, more grilled veggies and the like.

Because it's t is the season, right.

Kids haven't gone back school probably yet, unless you're in Arizona or something.

I thank the kids are already back to school there, but here in southern California most of them are still out until I don't know a week or so from now.

But it's good times in the lovely weather to grill, so I encourage you to do that.

We'll be back with more dealing with technique of the week.

You're listening to The Fork Report with Nil Savedra on demand from KFI AM six forty.

Hey everybody, it's the Fork Report.

I'm your well fed host, Neil Savadra.

How do you do.

Great to be with you this Saturday.

Been out on vacation with my faam for a little while.

Went up north to San Francisco for a maker's convention.

You know, people that like to make and create, to dealt with robotics and fabrication, and I was invited by the folks at make Cara.

They have a machine called the Carvera and now they have one called the Carvera Air and they're seeing tabletop see and C machines and if you're not familiar, they e can mill metal and all kinds of stuff.

Very kind of them to invite me up to check them out.

And then I went on vacation with my family.

But it was just I just love makers.

I love the attitude of people that create things.

They were three D printing entire instruments, you know, and when you think about there's a lot of arts, art programs, music programs in inner city areas that are unfunded or defunded or gotten rid of, you know, to think that we're at the place where we can start three D printing inexpensively.

I mean pennies printing these things for kids to play violins.

I saw, you know, horns, all kinds of things.

It was pretty fascinating and that stuff really gets my you know, creative juices going.

Anyway, so it was out happy to be back.

I will tell you you hear a lot of things about San Francisco and it got really bad up there.

It is beautiful.

I'm embarrassed to say.

It is so much cleaner than Los Angeles.

So much.

I mean, you go into the Tenderloin and it smells like urine, but it's clean.

It's just I was amazed to see it, and it's, you know, a special place up north, and I'm glad to see that they're getting their act together, all right.

Another thing that I was triggered listening to the spots there there was one for hearing aids.

And some of you may know this if you've been listening for a while, some of you may not, but I hosted a long before the forker Port, I co hosted a food program with the one and only Don Dela Wise, acting American actor, comedian and cookbook author, A great cook, sweet man.

His birthday would have been yesterday, and he passed away back in two thousand and nine.

I miss him.

He was a fabulous human being.

He would call me while I was, you know, producing the Jesus Show on a Sunday morning, and he was so sweet.

He had to he couldn't get it in it he lived in the Palisades, couldn't get it on his radio inside, so he'd drive around.

So what does that have to do with hearing aids.

Well, He's like one time we were in a break when we're hosting the show, and he goes, he goes, Okay, we're going to do a bit.

You and me, we're going to do a bit.

He always talked very excited, and if he'd made a mistake or you said something or whatever that he'd go, your mother's ass, see your mother's ass.

And he's like, this what we're going to do.

I'm going to say that I got new hearing aids, that they're fabulous.

They're the best hearing aids in the world.

I love them, top notch, the most expensive.

And he said, you when I say that, you say what kind?

What kind is it?

And I said, okay, So we go and he goes, he's right, he's on the air and he's like, the best hearing aids in the world.

And I go, uh, you know, what kind is it?

And he goes, it's two thirty and that the joke is they don't work.

But I miss him and it made me.

It made me think about him.

And I didn't post anything yesterday.

Maybe I'll put up a picture of me with Dom delaise.

I just I loved him.

He was so sweet, he was I neel he's dumb, I know, you're busy.

I know you.

Oh, I know you're so busy.

You're such a beautiful human being.

I love you so much.

You're such a good boy.

I love in the show.

Oh my gosh, you're dealing with people.

You're really helping.

You're such a good said.

Okay, bye, Just love that man, all right.

Back quickly to some grilled stuff for technique of the week.

Just reminiscing about a beautiful human being, God rest his soul.

Mediterranean grilled stuff peppers.

Okay, they've got rice in them, They've got herbs and spices.

You can put a little feti cheese on there.

Just think of these lovely stuffed peppers, but grilled outside, they get a nice char on them.

It warms up that rice, any feeling that you've got in there.

Maybe a little lamb if you want.

But they could be vegetarians as well, excuse me.

And they're fantastic sweet potatoes.

They are, pound for pound, one of the most nutritious foods out there.

They grill up wonderfully as well.

You're gonna make a salad, well make it grilled vegetable salad.

Keep in mind that these are some ideas to get your juices flowing when it comes to being creative and having a good time.

I know, grilled let us sound strange, but grilled romaine lettuce is fantastic.

It is so good, and you can toss that into a salad all by itself.

You'll see how these things start to add a little extra flavor to whatever you're making.

Other things that grill really well are like egg plant.

You cut it thin, a little bit of olive oil on there.

These things are just fantastic.

They're nutrient packed and they're fun.

Of course, corn all of those things.

You can grill corn on the cob and then take it off the cob, and you can make your Mexican style corn yori loote, but you take it off of the cob.

There's all kinds of things that you can do.

So think about how there's a dish that you may love when it comes to your veggies, and how it might uz it up or kick it up a bit by grilling it a little beforehand, and you'll find that it really is kind of nice to do all of those things and not just the proteins on the grill, and then go in the house and make things.

You get them all out there.

You can even do desserts.

Oh my gosh.

You get some pound cake, put some butter on that, put it on a hot grill to see you're in some hash marks on there.

And then you put on your strawberries that you can put a little sugar, a little water in a pan, and then your slice strawberries and you just make this lovely topping that you can put on there, or ice cream and it's just em I'm gonna go grill all right, stick around.

Much more to come, including I'll tell you I can join us a week from today at Desconso Restaurant in Los Angeles.

It's really a celebration of your dedication and loyalty to the show.

Quite honestly, we're calling it my birthday, but that's stupid.

It's really about us being able to hang out, all right.

We'll tell you more about that when we come back.

You're listening to The Fork Report with Nil Savedra on demand from KFI AM six forty.

Neil Savadra here, your friendly neighborhood Fork reporter, Happy to be with you this Saturday.

Was on vacation for a couple of weeks, and I'm glad to be back.

This is the Fork Report, where we celebrate food, people that make it, the culture behind it.

We talk about techniques at home.

We also talked about going out to eat and cocktails and everything in between.

I'm going to bring on my friend Rob Ariano.

He is going to join us in just a minute, but I wanted to.

I'm just reminiscing about Dom Delaiz, who was a dear friend and passed away back in two thousand and nine.

But what a sweet man.

His birthday would have been yesterday, and I keep remembering all these things.

The first food he ever offered me when I met him at his house was boiled hot dogs.

How normal human is that?

I'm like, Wow, reminds me of growing up.

Boiled hot dogs.

Man, but a sweet man.

He was very loving, very kind, would do anything for anybody, and if anyone recognized him, which everyone did, he would stop and he would chat with them.

He called my mom on our birthday.

He would send her notes, mail her notes.

He and his wife devout Catholics and just like my mother, and they were just His wife Carol was sweetheart as well.

Just that his boys just really neat people.

And I miss him and I keep thinking about all these neat things.

All right, my buddy Rob Ariano is here online with us to talk about next week.

A week from today, we're going to be doing my birthday party of sorts there at Wisconso Restaurant in La How you.

Doing, Rob, I'm doing great, Neil, how are you?

I'm getting excited.

We're a week out.

So am.

I had a big cow out with my team yesterday planning all the festive elements of the party.

So yeah, very excited.

So and my friend Tiffany, who follows me here at five o'clock five to seven, is going to join us as well, so all do my show from two to five and then she'll do her show live there as well from five to seven.

And she's great.

She brings her own party, and so it's we're going to have this great time.

But it's coming up a week from today.

And tell tell people some of the things that you have planned and what they'll be able to experience and enjoy, and explain a little bit about Disconso.

You have two locations, one in Orange County and Coasta, Mesa, and then you have the one here in the Miracle Mile right next to the tar Pits.

But explain what sets the restaurant apart.

First, Well, our restaurants has unique fasces.

As you know, our cuisine, the basis of it is originally it's rooted in the food from the beautiful state of Mutual con more specifically the state or the city of Modelia is where the inspiration of our foods came.

And you're going to be more specific, it's from the street food of this particular region and how we really encompass everything that is the beautiful, natural street food of that region and elevating it to a full service dining experience.

And we take it a step further.

We not only have you know, our standard typical dining experience where you sit and served and a la carte items are presented and prepared and delivered to you, but we have what we call our planche dining experience, which is really the upclose dining with your planchero chefs multi course menu.

You go through different courses right there on the grill.

They're cooking it right in front of you, serving it to order.

And couldn't you know food is just made from the grill to your mouth.

There's nothing better.

Oh, just stand you know, in that process that concept, the plancha, the flat top.

There is something really lovely about being able to see that or experience that upfront like that and to have, like you say, grilled the mouth man that is absolutely on point.

So this is some of the things that you're going to see.

We will the VIP area will not be in the plancha setting, but we will have our own space.

Tell us what the listeners can expect if they are s VP.

So to put it plainly or simply, I should say, they should expect you, Neil.

I mean, it's all about you.

We're going to celebrate you.

You just unsold it.

Now, Kayla doesn't even want to go.

Seriously, well, Cayla is there enough.

She's probably she was going to be there anyway, So this is so works out for her to have.

Oh.

I told her this morning.

I emailed her and I said, hey, I reached out to Rob this morning.

I wanted to confirm that Tiffany we could broadcast and goes Oh.

I saw him last night when I was eating there.

I'm like, okay, done and done.

Yeah.

Please.

We take care of everything at Boots seven oh one at the restaurant.

That's how we do business.

Right, Kayla, sure do.

You guys are the best.

I appreciate you and it's great to see you, and yeah, of course, so we're celebrating you.

We're going to have yeah, our Neil VIP section.

Well, we'll be serving some of our our specialty apps and some of you know, our you know, shock to curate a especially menu to serve to your guests, and they'll be obviously drinks available and flowing.

Yeah, you have some specials.

That's very cool.

Absolutely, And all they need to do is go to their email of choice and send off an RSVP to r s VP at Disconso Restaurant dot com.

That's our s VP at Disconso Restaurant dot com.

You provide your full name and number of guests up to three.

If there's some unique situation you're in, just let the folks know and we'll accommodate every everybody we can.

This is really I mentioned it a little bit on social media and then once or twice on handle this week.

But I'm assuming that we are going to fill up very quickly because we you know, it's a beautiful and large restaurant, but we have a special area, so there's limited space for us and the shows.

But I would love to meet you and have an opportunity to thank you for the years of listening and the support and you know, from everything.

Gosh, we're going through the birth of my son, to my marriage, to my father passing and me getting a kidney, all these things that you folks have been so supportive and loving through in addition to the fact that we do the show and you're super kind to listen.

So it's kind of a celebration of what we all love and that's good food and hanging out with each other.

And Rob has been very kind.

We've been talking about wanting to do a remote for a long time and I said, well, why don't we do something big and fun for listeners to come and really enjoy the restaurant.

So I applaud you Rob and your crew for the hospitality and allowing us to come in a week from today and take over the VIP section.

So thanks for all you're.

Doing, of course, Neil, and I'm so proud to be able to host this, and I appreciate you everything you do for our restaurant as well as the dining community as a whole.

You're such a great advocate for small medium and large restaurants, restaurant groups.

And I really appreciate you and and I do, honestly something about your listeners.

I absolutely love them.

Every time I'm on the air and you just have listeners in.

They're just great people, such a great community.

And I love the phrase I want what Neil had on That is my favorite one.

Not even don't want to look at a menu, just serve me what Neil was talking about on the air.

And uh and and they're smart to do that because you know, you're obviously just such a great uh you know, messenger of great food and and uh, I appreciate you well.

Brother, It's going to be good fun a long time in the making.

We're gonna have a good time.

That's Rob Ariano, the voice of Rob from the from the phone itself.

And we'll be out up there a week from today again.

RSVP at Disconso Restaurant dot com.

That's an email address, So go to your email and type in the address RSVP at Disconso Restaurant dot com.

Tell them how many people up to three.

If you have a circumstance that's over than that, just let us know.

And we really it's limited space, so if you say you're coming, please do come as we're trying to make sure that it's full.

We have a good house, but we fit as many as we can.

All right, Thanks again, Rob, We will see you next week.

Thank you, Neil, appreciate you.

See then you've been listening to the Fork Report.

You can always hear us live on KFI AM six forty two to five pm on Saturday and anytime on demand on the iHeartRadio app.

Hanging out talking about food on a Saturday for three hours.

That doesn't suck.

That's pretty cool, right, Just talk and celebrate food, the people that make it, the culture behind it.

Nice chatting with Rob Ariano.

Now you know he's never been to my house and never been to his house.

We're not the kind of friends.

We met each other through the show, and I think you just click with some people.

I have seen him do a lot of stuff in Orange County with my friend Pam out there, and we've had Pam wait on many times.

She's the president of the Orange County Restaurant Association, does lots of events, so I would, you know, get to know him through those events and you can just tell I love Pam and she does really great events and has great relationships with people, and you kind of tell good people, kind of hang around good people.

So I've always wanted to do something with him, and this is really cool to have an opportunity to do that.

So next Saturday, again, from two to five, I'll be broadcasting my show.

From five to seven, Tiffany Hobbs will be doing her show live from Desconso Restaurant in Los Angeles.

It's right next to the tarpits, and we'd love to have you out.

You need to RSVP.

We're calling it, you know, a celebration of my birthday, because my birth We were originally going to do it on the twenty six and my birthday's on the twenty eighth, but I was out of town and so now we're doing it a week from today, and I just love to celebrate the relationship through the show and eating good food.

So come on out.

We'll have some giveaways and there'll be some complimentary apps.

They'll be specials on food and drinks and things like that.

So for your VIP access to the event a week from today, RSVP by going and emailing r SVP at Disconso Restaurant dot com.

R SVP at disconso restaurant dot com.

To join us, give your name and number of guests up to three.

If there's something different or a situation you're in, let us know and we'll try to accommodate.

But it's we're limited in space because we're going to be in a VIP area, so but we'd love to have you.

All Right, beef is up.

If you have been shopping and you've been looking around and you're saying, what is with?

I mean, normally things like chicken breasts and ground beef are always the equalizer, right, Those are the ones where I remember growing up it was one or the other.

I joke about us being poor.

Technically we were not poor.

We had a home, and we always had food and clothing, even if my mom, you know, half the clothing we had was sown by my mom, who's actually a fantastic seamstress.

But we were broke.

I think that's probably the more accurate way to say it is.

We were broke.

But there was always those proteins, right, and so normally they're good.

They can you could add things to them and fill up a stomach pretty easily.

But if you've been looking that it's not just steak going up, but round beef is even going up.

And you probably saw this over the fourth of July weekend when you went out to look for stuff to grill and things like that.

So over eight percent at this point, and that may not sound like a lot, but you know, we've got issues going on, and it's not what you think.

It's not just like going, oh, well, it's the tariffs that right now is a really easy thing to point to, for sure, but that notwithstanding, there's other things to look at.

We have shrinking in US herds lowess since nineteen fifty one, rising of feed costs, increased demand.

People are going back to beef.

There was a time when people were kind of pulling off it.

And even if you do like meatless, mondays, people are still enjoying beef.

And there's something called the screwworm.

It's a parasite and there was an outbreak in Mexico that resulted in the UA putting restrictions on imports there, so that reduces the supply.

No cattle imports from a major trade partner of ours.

Of course, climate change plays a part in this, and economic pressures are going on.

There's been a drought as we know, and so this along with what they have is a cell of the sale of breeding females.

When they've done that earlier younger contributed to a decline in the sustainability, the balance of things and the herd.

So these things have gone on and they've fluctuated up and down and no fluctuate back down again.

Fingers crossed.

But I want to let you know that is going on.

If you think, oh wow, are the price going up?

Yes, they have been going up and they'll go back down.

Fingers crossed.

But this is what's going on, and I want to give you a heads up before you go out to the grocery store.

All right, stick around, much more to come on the Fork Report.

We got some guests we want to tell you about coming up, talking about out to Dina, bringing back out to Dina and what's going on there.

We do not want to let that lie.

There's a lot of people still struggling in the burn areas, and also some fun film and television takeovers at restaurants locally.

We'll tell you about that when we come back.

You're listening to The Fork Report with Nil Savedra on demand from KFI AM six forty