March 1, 2025 • 31 mins
Broadcasting Live From Fanny's Cafe & Restaurant - Jimmy and Puck catering.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Purport
on demand on the iHeartRadio app.
Speaker 1 (00:07):
Oh boy, chicked up.
Speaker 2 (00:09):
I'm like, it takes a lot to surprise me, but
you just something about plating man always blows me away.
Speaker 1 (00:15):
Just lovely dishes.
Speaker 2 (00:16):
Kfi AM six forty live everywhere on the iHeartRadio app.
Knock it off, You knock it off, especially kfi AM
six forty live on the iHeart Radio app.
Speaker 1 (00:27):
Hanging out here.
Speaker 2 (00:28):
I wish we would have invited you folks here today,
but it was one of those things that we turned
around quite quickly and wanted to make sure that we
could interview some folks here. But you can always see
my backside if you drive down Fairfax Avenue, good for you.
Just don't hey, ladies, keep the traffic moving, Okay, if
(00:49):
you got to go around a couple of times, knock
yourself out.
Speaker 1 (00:51):
Just don't cause any traffic. Oh, give a little look
over a little wink. All right.
Speaker 2 (00:58):
We're broadcasting live from Fannies today, and what a great
location Fannies here at Fairfax and Willshire Restaurant and Cafe.
I keep telling you about the vibe. But just I
just love the way it feels in here, and you've
got these massive high ceilings, yet there's still an intimacy
(01:20):
towards the seating. The bar scene is vibrant and super active.
We tried the cocktails earlier. They're spectacular and just made wonderfully,
and Luciano was very kind to come in on her
day off and talk us through the cocktails. Ten special
cocktails for the Oscars celebrating the best Film nominees. Please,
(01:45):
if you tip a glass.
Speaker 1 (01:48):
You know, come and enjoy.
Speaker 2 (01:50):
Be safe, but come and enjoy them because they're very
smart and well put together. Well, we're gonna go to
the man himself, Jimmy here. Who is the GM? Is
it Ornella's Yeah? Okay, yeah, I just went, oh, well
now you say it pretty Okay, I'm sorry, my mom's wife.
Speaker 1 (02:07):
Okay, I can't. I'm not gonna you know, I can't
do it all here.
Speaker 2 (02:13):
But I was talking about your vibe earlier that you
have this very handsome guy, young guy, but you have
this old Hollywood vibe of taking care of people and
being what I call big h hospitality, where you know,
too many places have forgotten what you know the gig
is in the hospitality What what drew you before we
(02:33):
get into fannies and the beautiful food that you guys
have brought.
Speaker 1 (02:39):
What brought you to hospitality in the first place.
Speaker 3 (02:41):
Yeah, well so I'm not you know, and a lot
of my family worked in the industry growing up, and
just our nature has always been to welcome guests into
our home, right, So you know, my mother would give
her jacket off her back as she could to a
guess coming in. And even if there was enough food,
maybe people invited their friends. We always made it enough, right,
(03:04):
And that kind of ideology of hosting people making them
feel like they were at home really just drew me
to hosting dinner parties. And I did that when I
was younger too, and kind of evolved into working in
different establishments and worked my way up the ladder, went
from casual restaurants more like Michelin Star restaurants, where you know,
it was more like a militant atmosphere, and then we transition, yeah,
(03:29):
exactly to the front. Everything was like, you know, completely yeah,
completely militant. Everybody was a super Bowl That's what we
like to say, right, no days off, but yeah, I
mean I love I love being able to create a journey. Right.
Speaker 1 (03:44):
How many kids in your family? Who?
Speaker 3 (03:46):
Well, in my I only have three siblings, so me
and two others. I'm the oldest.
Speaker 1 (03:50):
Yeah, yeah, exactly seven in my family, right, Yeah, and.
Speaker 3 (03:55):
Then my nine from my mom and my dad's side,
so eighteen total.
Speaker 4 (03:59):
So because it is galore.
Speaker 2 (04:00):
Yeah, did your the mom baby you?
Speaker 1 (04:04):
Yeah, I'm just saying.
Speaker 3 (04:06):
How she Definitely, I would deny it because my sister
would say otherwise. She's a middle child, so you know,
they forget her name sometimes. Yeah, but no, she.
Speaker 1 (04:16):
Did definitely the complaints.
Speaker 4 (04:17):
Yeah, I get ignored.
Speaker 2 (04:19):
Yeah, that's awesome. And so you brought the love and
the hospitality to what you do as well, and learned
that from a young age. Uh, when it comes to
when it comes to the food and managing a place
like Fannies.
Speaker 1 (04:34):
Of course, the.
Speaker 2 (04:36):
Playfulness of the name is a nod told Hollywood, the
vibe is a nod Old Hollywood. You're in a building
that's a heritage building here in La. How do you
keep up with trends with coming up and working with
the team to keep things on point?
Speaker 1 (04:58):
I mean, how is that juggling?
Speaker 3 (05:00):
Yeah, I mean that's definitely a great question. Well, first
and foremost, I have an amazing team, so you know,
no idea is a dumb idea. We have brainstorming sessions
every week, right, what's going on in the market? What
can we do to evolve constantly refine our operations? And
I think that's the beauty of also in this industry
is that it's never really black and white, right, So
(05:21):
we always say the biggest variable is the guest. So
you can create the most structured manual and train the team,
but you're going to get someone who's like vegan gluten
free day if you're allergic to air, right, so you're.
Speaker 1 (05:33):
Kind of just raitarian, right exactly.
Speaker 3 (05:37):
But yeah, I mean definitely having these ideation meetings and
being able to just collaborate with Also, you know the
museum too, what do they have going on, different exhibits
they have being launched, and how we can offer different
menus that correspond to that, the Oscars cocktail being one.
Speaker 2 (05:52):
Now obviously today I think you have in the museum
part of the building you have some makeup artists and
stuff like that that are being honored of course with
the Oscars tomorrow. But you still have to and I'm
sure that the EBB and flow of people coming to
the museum does kind of tie into the oscars sometimes
(06:14):
get a little absolutely, how do you keep people coming
in the door during different parts of the season or
when it may not be as top of mind museum wise.
Speaker 3 (06:23):
Yeah, well, definitely activation. So we do a lot of
programming too. So you know, they're launching the Director's Inspiration
honoring Bong jingh, the director of Parasite. So we're doing
a Korean Sunday supper menu starting March twenty third, so
cool is yeah. Our executive SE's Korean. So then every
summer we launch a taco cart. You know, The black
Man has kind of jazz Nights, So every Friday we
(06:43):
have a taco car from twelve to six thirty. People
love that they come out, so it's some something different
than we do day to day. Jazz Night's the first
Wednesday of every month, right, get people really excited about that.
Getting throwing some live entertainment because who doesn't want that
entertainment no day?
Speaker 1 (06:57):
Right?
Speaker 3 (06:58):
And then always having a rotate pastry right, so Chef's
always has the past trip of the month of different
kinds of menu specials every day, so get them excited.
I think you you don't dba when things are, you know,
constantly stimulating, whereas when they're mundane, you kind of like,
you know, we're frank from.
Speaker 2 (07:13):
Going I want a Pastry of the month club exactly
when it comes to.
Speaker 1 (07:19):
That sounds awesome, right, I love that.
Speaker 2 (07:21):
You know, those things are what makes La so wonderful too,
you know those we need to explore those things more,
coming to the museums when they have those special nights
or movie showings or whatever, you know, on the grass
that makes La la, And that is the Hollywood that
I love. And then I want my eight year old
to see living out here, so I love that. All right,
(07:43):
we're talking with Jimmy and he's the GM here at
Fanny's Fanny's Restaurant and cafe here right in the middle
of the Academy Museum. Get away from those fries. Did
I invite you to those fries? You were testing them
for poison?
Speaker 1 (08:01):
Thanks, Kayla. We'll be back with more.
Speaker 2 (08:03):
We're gonna talk with Jimmy some more and we're gonna
get into some of the food as well.
Speaker 1 (08:08):
So go nowhere.
Speaker 2 (08:11):
My wife's texting me where are you again? I'm working?
Thanks for listening.
Speaker 1 (08:21):
Turn on the.
Speaker 2 (08:22):
Radio you find out where I am. I'm getting calls
from my family in the middle of the show. I'm like, anyhow,
it's not hard to find me, all right, anyway.
Speaker 1 (08:32):
So we'll be back with more. So go to where
it's the Fork Report.
Speaker 5 (08:35):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:42):
KFI AM six forty live everywhere on the iHeartRadio app.
Speaker 1 (08:46):
Knock it off you, I'm looking at you. You knock
it off too.
Speaker 2 (08:50):
Thanks for tuning in this lovely OVERCASTI Saturday.
Speaker 1 (08:54):
It's trying to rain.
Speaker 2 (08:56):
It's trying to rain, don't know if it will as
we broadcast live from Fannies Restaurant and Cafe. What a
great day to be here. They opened the shade so
we can look out and see folks out there on
Wiltshirt and Fairfax. Fanny's is a great location if you
haven't been here. These are the kind of places that
I recommend to people to come check these out there
(09:17):
in the you know, the heartbeat of Los Angeles, and
really I've been very impressed with the sophistication of the cocktails.
Looking at the plating and the food list. The menus
are fun, but just all the right notes looking at them.
I'm going to taste some and we'll find out if
they taste as good as they look. As I talk
(09:40):
with Jimmy Orneles, who is the GM here, what a
pleasure And I know that you've got a lot going on, but.
Speaker 1 (09:51):
To take the time means a lot to us.
Speaker 2 (09:53):
So you've got a Barada here, Yeah, and wow, look
at that.
Speaker 3 (09:58):
Yeah, it's our one of my most popular sal This
is actually one of the dishes that hasn't left the menu.
So you know, chefs always want they're never they never settle.
Speaker 1 (10:06):
Right, They're creators, yeah, artists.
Speaker 3 (10:09):
And they want to yeah, paint, to paint their food
on this plate. And you know he he essentially features
Barada in two different ways. So he has marinated broad
uts and then Barda or my pledge marinated beats and
deep pure di stefano Barada kind of the best quality
that you can get. Finishes it off with some lemon
vinigrad and free and can network wrong with that.
Speaker 1 (10:30):
So what you have is a very earthy beat the.
Speaker 2 (10:35):
Veggie up against the soft you know, very unctious, cheesy,
wonderful goodness that is Barada.
Speaker 1 (10:42):
Absolutely, that's a fun little combination. And look at that
Barada is perfect. What's your favorite dish here?
Speaker 3 (10:50):
This one?
Speaker 1 (10:53):
Smoke?
Speaker 3 (10:53):
Yeah, so I was talking about that. We were going
we're going to launch our Korean Sunday Supper is beginning
March twenty third, and we this is called the KFC Sandwich,
Korean Fried Chicken sandwich, watermelon pickled radish, fried chicken marinated,
and chef's secret sauce. So secret sauce I can't tell you.
Speaker 4 (11:14):
I'm sorry, it is no me.
Speaker 3 (11:15):
It's delicious.
Speaker 1 (11:17):
Now I want to know. Tell me.
Speaker 3 (11:20):
I'll give you a couple of ingredients, you know, sesame,
seed oil, a little bit of seschelon, and then he
finishes it off with some fries. And you can ever wrong.
People say we have the best fries in La. I'm
not making that up.
Speaker 4 (11:32):
It's sexual facts.
Speaker 1 (11:33):
No, they come on, how long we've known each other?
You're gonna lie to me? Okay, So look at these fries.
Speaker 2 (11:41):
I'm gonna tell you they're clustered, which means that they
do they have something on them?
Speaker 1 (11:46):
Are they?
Speaker 4 (11:46):
Yeah? Okay?
Speaker 1 (11:47):
Red sort of yes, Okay.
Speaker 4 (11:49):
You got it? Look at you? Your your pooty yes,
what I do man.
Speaker 2 (11:52):
Yeah, you know, ask me a question about about being
a triathlete. I've got no answers for you about. We
can be here all day.
Speaker 3 (12:03):
And then he yeah, he puts salt and pepper on it,
which is I think slightly unique, but yeah, he breads it,
fries them.
Speaker 1 (12:11):
These fries are great, yeah, absolutely.
Speaker 3 (12:14):
Yeah, one of my favorites. And that's that's going to
be on the menu too. You know, he always likes
to do specials first kind of test the waters, and
every single time he feature that, it sells out every
single time.
Speaker 1 (12:23):
Oh my gosh.
Speaker 2 (12:24):
Yeah, it is so that reading on the chicken along
with that sauce makes it so dark and sultry. I mean,
look at that, it's like, yeah, expecting it almost like
as it's coming. I almost thought it was like a
meat loaf fur or something like I thought him because
(12:45):
that's a.
Speaker 4 (12:45):
Huge Yeah, it does look like it, right, yeah.
Speaker 2 (12:47):
Right, And then when you see the uh, the lovely
watermelon radishes on there obviously with that pinkish red hue.
Speaker 1 (12:57):
Just gives it a sex appeal as well.
Speaker 2 (13:00):
Okay, I can't can you be so kind to hand
me a knife there, because here's the deal.
Speaker 1 (13:06):
I'm not going to be able to bite into that.
Speaker 2 (13:08):
Because I think it I think it would it would
win in that fight. But is this one of your
this is one of your go tos? You say you
like eating? Yes, okay, and holy smokes, And is this
a big seller?
Speaker 3 (13:23):
Yeah, definitely. I would say that people are coming here
for lunch, even for dinner sometimes, I mean.
Speaker 4 (13:29):
They holy yeah.
Speaker 6 (13:31):
Did you guys try there? Oh, it's such a shame
you'd like it? Hold on, it is so good that
to me, this was probably if I had to say,
in case.
Speaker 2 (13:44):
Anybody's driving by, this is good. This is like, it's like,
seriously one of the things that I would want them
to try. It's got nice heat in their little sweetness.
These probably if I was going to tell anybody to
bite in, it would probably be right there. And those
fries are spectacular. Okay, go ahead, I'm trying to hide
it from producer Taylor.
Speaker 3 (14:06):
And this here and then this is our sporty vodka. Yeah,
spicy Vodica pasta reggaetni Again. We chef loves Barada so
fresh broad on top. One of the things that he
really likes to do is do different types of oil.
So This one's a basil oil fresh basil. You can
never go wrong with vodka pasta. I think that one
(14:26):
of my favorite, Yeah, one of my favorite.
Speaker 1 (14:27):
Perfectly aldente. Yes, this is really great.
Speaker 4 (14:30):
You get missed both worlds.
Speaker 2 (14:32):
Yeah, you got a nice tooth to that. You know,
spicy vodka was my nickname in prison, so it's kind
so Jimmy, I think, I don't know if you did
that on purpose, if that's why you brought me this,
but that's I heard you know, I have to because
we got we get the Latino Monthly exactly.
Speaker 1 (14:53):
That's excellent.
Speaker 2 (14:54):
That is really that's a fantastic dish. I love the
spice on that last that that that Korean chicken sandwich there.
Actually I think the F I'm going to change what
the F stands for, but I'll tell you, but it
was that is really spectacular.
Speaker 1 (15:15):
I can see what that's popular.
Speaker 2 (15:17):
Are doing a great job, brother, Thanks you really this
is a cool place.
Speaker 1 (15:21):
It's a cool place.
Speaker 3 (15:22):
Home away from home. Everyone feels like a star, you know.
That's that's the goal. We want to make sure you
feel like a celebrity when you're walk in here.
Speaker 2 (15:27):
Speaking of which, could I sleep on those seats? There
all clean up.
Speaker 1 (15:32):
I'll do I'll work for it.
Speaker 2 (15:33):
I just want to be close to those fries and
that that chicken sandwich.
Speaker 1 (15:36):
Right, as long as.
Speaker 4 (15:37):
You're ready to work.
Speaker 2 (15:37):
Our pasta is bomb. That pasta is bomb. Yeah, the crew,
the crew approves. What a pleasure. Thanks so much the time. Man,
you're doing a great job. And I just really the
the overall vibe and the energy how you're running is
if you coming with that great energy, it trickles down
to everybody else that works.
Speaker 1 (15:56):
Here and it's important.
Speaker 3 (15:57):
I appreciate it.
Speaker 1 (15:57):
So thanks for your hospitality. All right, we'll be back with.
Speaker 2 (16:00):
More broadcasting live from Fanny's Restaurant and Cafe here in
the Academy Museum just before the ninety seventh Academy Awards
tomorrow as we celebrate here where else, You're going to
be in the heart of Los Angeles, not far from
where the Oscars will be presented tomorrow. So stick around.
We've got much more to come. KFI AM six forty.
Speaker 5 (16:22):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:28):
KFI AM six forty live everywhere on the iHeartRadio app.
Speaker 4 (16:32):
Hey, everybody.
Speaker 2 (16:32):
It's a four report all things food, beverage and beyond.
I am your well fed host, Neil Savedra.
Speaker 1 (16:38):
How do you do?
Speaker 2 (16:40):
We are broadcasting live today from Fanny's Restaurant and Cafe
here at the corner of Fairfax and Wiltshire, and of
course we're celebrating. We're right here at the Academy Museum,
which is stunning by the way, celebrating the ninety seventh
Academy Awards which are tomorrow. And of course just miles
(17:01):
from here, and someone who knows the exact mileage between
where we are and where the Oscars are is my
next guest. We talked to him back in May at
the Manhattan Beach Food Festival. That was really wonderful and
we're lucky to have him back. Eric Klein, chef Eric Klein,
of course with Wolfgang Puck catering.
Speaker 1 (17:23):
So this is your super Bowl.
Speaker 4 (17:26):
It is Thank you so much for having Michelle has
always a pleasure to be here.
Speaker 2 (17:30):
Oh, I love your exuberance and your passion for Thank
you our pleasure. So this is a big to do.
I think if you asked anybody on the street about
the Oscars, they'd be able to tell you a couple
of things. They'd be able to tell you the movies
and things like that, and they'd also tell be able
to tell you that at Wolfgang Puck was going to.
Speaker 1 (17:51):
Be catering at So.
Speaker 2 (17:54):
What's that like to do an event of this size
and popularity?
Speaker 4 (17:58):
Well, fantastic, it is.
Speaker 7 (17:59):
Have a good ques questions and there's so many answers,
But I think what I think for us and my team,
I think were worth working cater that big event, a
big party to celebrating dailys of Hollywood and the celebrating
the success, you know, and uh, it's a fantastic come together.
Speaker 4 (18:20):
You know, people are people. Then I eat for the books, but.
Speaker 7 (18:26):
Our variation of menus and what we have is is
beyond fantastic. And I think, you know, for us able
to be a part of that and be a part
of the academy and helping and working together and design
the menu for something to have not only food, but
have fun, and I think that is the most important.
And also wanting not to forget who we are and
(18:47):
also comfort, you know, between comfort and innovation and tradition
is very important for us to constantly cook, making from
the simple pasta to maybe a burger or a mini
burger from Kut or whatever.
Speaker 4 (19:00):
I think it's fantastic.
Speaker 7 (19:01):
You know, I have so many dishes, thirty four dishes
from the savy part a poxing in a similar salmon
like you know, like forty pieces on pastry. You know,
everything hand produced. My team is right now on Holliday
and Highland behind a Chinese theater. So any guy who
walks by the kitchen is right back there, and I
have a fantastic team and producing all the food. I'm
going to go right back after that and there after
talking to you.
Speaker 1 (19:21):
How many people on your brigade? On your team?
Speaker 7 (19:24):
So in a normal day, we have seventy cooks, you know,
seventy cooks, a couple of sous chefs.
Speaker 4 (19:29):
You know, I have wonderful people, call them my familia.
Speaker 7 (19:32):
We're always there together, we celebrate, we do everything together.
Speaker 4 (19:37):
And tomorrow we're gonna have a couple more. Tomorrow we're
going to be at least over one hundred people in
the kitchen. Because to say the thing is is.
Speaker 7 (19:45):
When we do the party, none of the food is
technically pre made.
Speaker 4 (19:49):
Now if I say nothing is pre mad, I would.
Speaker 1 (19:52):
Lie to you.
Speaker 7 (19:53):
What I mean by that is if we cook a
pasta sex restaurant style, nothing is made before it goes out,
and that is a exactly what we're doing tomorrow. The
stacks get cooked when we need them, The fish gets
cooked when we need them. The chicken pa pie gets
back when we need them. The mac and cheese cut
your peppy gets backed.
Speaker 4 (20:09):
When we need them.
Speaker 7 (20:10):
Of course, we may have the sushi station, may have
on the things, the picking dogs, may have to cook,
but nothing gets made too much ahead.
Speaker 2 (20:16):
Yeah, you really to keep it. You know, pasta doesn't
always hold well.
Speaker 1 (20:20):
Absolutely nothing you could do.
Speaker 2 (20:23):
Are you utilizing some technology like souvi to keep holding
steaks at a certain temperature so that you can fire
them off and see them off.
Speaker 7 (20:32):
We use once in a while techniques like that, but
for tomorrow the event, we're not use too much souweed everything.
What we do is we have like you know, we'll
cook for example, like may have miazaki beef. We're going
to cook it for ten like, you know, five ten minutes.
We're not going to let it rest for ten minutes
or flash it.
Speaker 4 (20:49):
So it's no neat for that.
Speaker 7 (20:51):
And I think, you know, yes, it's important to have techniques,
but I think we're very focusing on dishes and to
make sure people are happy in all they they're sinning
in the end and that fantastic teeter and they're getting
all this out work.
Speaker 4 (21:03):
They're coming out they're hungry, you know.
Speaker 7 (21:05):
So we're making like mini burgers and making the salmon oscars,
We're making the smoke salmon pizza, you know, and so
many items.
Speaker 4 (21:12):
It's just fantastic.
Speaker 2 (21:13):
So the smoked salmon pizza, of course is what one
of the things that put Wolfgang on the map.
Speaker 1 (21:19):
Yeah, so walk us through this really quickly. A star
shows up.
Speaker 2 (21:27):
They're getting there fairly early to walk the red carpet, right,
they probably haven't eaten because they got a fit in
their clothes. Then where they whisked off to where's the
when's the first moment they get a chance to eat?
Speaker 7 (21:38):
Well, there are many areas, so if you know all
a bit of Hollywood Highland, there are fifty five floors,
you know, each floor has food. Oh so we we
don't miss one beat, you know. But we're not really
cooking just for the oscars of the Academy. We're cooking
for every single body of us also as well. So
I think you know, as I'm cooking for the staff,
we're cooking for a lot of other things. And I
think it's fascinating where the party is not just only
(22:02):
for the elites.
Speaker 4 (22:03):
We're working on there too.
Speaker 7 (22:04):
We may have, like you know, over one hundred people
in the back of the house and over three hundred
front of the house.
Speaker 4 (22:10):
There's a lot of people. They have to feed them,
they have to take care of them.
Speaker 1 (22:13):
Big family.
Speaker 4 (22:14):
It's a big family meal. And you're right, it's a
big family meal.
Speaker 7 (22:17):
And I think that is when they all walked out
and they go to the doorby Tita before.
Speaker 4 (22:21):
They go in, it's going to be some Mamie boo.
It's just going to be small bites. You know.
Speaker 7 (22:24):
We're making a spice mix for them. You know, it's
nothing gets not mixed. Everything is there for them.
Speaker 1 (22:31):
That is great.
Speaker 2 (22:32):
Wow, what a massive endeavor to think about everything in front,
behind the scenes and all of those things, to take
care of those people.
Speaker 1 (22:43):
All right, we come back.
Speaker 2 (22:44):
We'll talk more with chef Eric Klein. He heads up
a Wolfgang Puck catering and he's always a pleasure to
talk to.
Speaker 1 (22:53):
You're talking about somebody.
Speaker 2 (22:54):
Who loves hospitality, loves cooking, and every time he comes on,
he's a whirlwind of passion. So we're going to talk
more about that. We'll get into the menu when we return.
Obviously celebrating the ninety seventh Oscar the Academy Awards tomorrow night,
as we broadcast live from Fanny's Restaurant and Cafe here
(23:14):
in Hollywood in the Fairfax District, right across from the
Peterson Museum. And of course this is the it right
in the Smack Dabs Center of the Academy Museum, which
is right here, and so it's just a really neat
way to celebrate the Oscars tomorrow.
Speaker 1 (23:30):
So go know where.
Speaker 5 (23:32):
You're listening to The Fork Report with Neil Saveadra on
demand from KFI AM six forty I.
Speaker 2 (23:38):
AM six forty live everywhere on the iHeartRadio app. Hey everybody,
Neil Savadra here with the Fork Report, your friendly neighborhood
Fork reporter, hanging out today in Hollywood, of course the
ninety seventh Academy Awards or tomorrow. So we thought the
best place to be would be.
Speaker 1 (23:53):
Here at Fanny's on the knock It Off.
Speaker 2 (23:57):
See you know what, Kayla, this is why we don't
normally let you drink, but we're out here Willshare and
Fairfax and they have welcomed us with great hospitality. The
Academy Museum is here. Of course, if you haven't been,
you got to. This is just what La and Hollywood
is about. So we're lucky to be able to have
(24:18):
these folks. Right now, we're chatting with chef Eric Klein.
He is with Wolfgang Puck catering. And for somebody who
has such a weighted job and responsibility, I've always appreciated.
Speaker 1 (24:35):
Your your joy in what you do. You're always smiling.
Speaker 2 (24:42):
You'd love talking food, and when we have the opportunity
to have you on, it's always a pleasure. What food
are you putting together? What is some of the menu
for the Oscars tomorrow?
Speaker 4 (24:53):
Well, there's a great question, and thank you very much. Yes,
that's right. I love what I do. I don't go
to work.
Speaker 7 (24:59):
I just enjoy what I do and hospitality and able
to teach the team and just showing everybody what to do.
Speaker 4 (25:05):
The menu is consistent in many different areas.
Speaker 7 (25:07):
Like I talked to you about this the pre show.
Basically someone's gonna have a five levels. There's going to
be the mini burgers going to be like the pizzas
and an assortment of that, the salmon oscars, and we're
going to have grazing stations everywhere a little bit so
people can grab some a lot of food and then
we're going to go, you know, the after the pre
reception is going to be the reception after when the
show is done. More pass orders, like you know, sushi
(25:30):
stations may have a.
Speaker 4 (25:32):
Blue fin tuna came in.
Speaker 7 (25:34):
We're making like sashimi and have all this stuff like
that happened. But the one thing we have done for
last year was very successful the first time, and this
year we're going to repeat but make it bigger. In
it we're having stations on the middle of the floor
so we have a full on station like we're serving
picking dogs. May have a friend from forty five Parkland
at Cut Restaurant who came over here from London who's
(25:57):
going to make a Phila Willington's.
Speaker 4 (25:59):
Fish and chairs.
Speaker 7 (26:01):
And then they have on the stations where we're doing
like you know, okazaka stations, you know, and like all
like fantastic tasting different flavors. We're gonna have like a
team or of three walking wrong with like trays. You know,
when you used to go to old school movie theaters.
We have like cigar cigarettes. You're gonna change that with tuna,
some of them with caviar. Oh wow, hosield calaloni. So
it's always something happening. And then of course inside the kitchen,
(26:26):
we're having like over seventy chefs and you're gonna play
like small plates, you know, like an assortment of salads
they have, so it's not a seed on dinner like
normals like small plate party where may have service packing
wrong with a little tree and it has a variotation
of food, so may have like two different kinds of salamon,
a decomposed falafo salad with like you know, like a
vegan lebnik. We're having a beat salad. But this actually
(26:49):
looks like totally different. Is basically a pillow made like
goa cheese moves inside orange marmalade. Then napage on top
of his beats on a subway, so it's mixing like gosh,
I can taste that, so elevate.
Speaker 4 (27:02):
And then we're gonna have me as zaki beef. We're
gonna have pian a looti.
Speaker 7 (27:06):
We're gonna have tato tots with caviar, we're gonna have
so many other.
Speaker 4 (27:10):
Things with caviar. There has nothing wrong with this.
Speaker 2 (27:14):
I am going to go outside and slap a stranger.
That sounds amazing, that salty wonderful, uh you know carrier
for that briny oceany wow.
Speaker 4 (27:25):
And not to forget the desserts.
Speaker 7 (27:27):
You know, so everybody, you know, I know that some
people are gonna be winners and somebody's gonna be not
going home.
Speaker 4 (27:32):
But for us, we think everybody is a winner.
Speaker 7 (27:34):
So a pasture department has make chocolate oscars, that painting
with twenty.
Speaker 4 (27:38):
Care of gold.
Speaker 7 (27:39):
Wow, so everybody gets an oscar is when it comes
to us. And also the one thing Chef Gary and
a colleague of crime, you know, he did like some
eatable cigars dipped the liquid nitrogen.
Speaker 4 (27:53):
And so this is very fascinating. All like a French.
Speaker 7 (27:56):
PARTISRII is going to be displayed for like so different
flavors like over the items.
Speaker 1 (28:01):
Wow, that sounds marvelous.
Speaker 2 (28:03):
And you mentioned earlier on there is an option for
an amused bush like a perfect bite exactly.
Speaker 7 (28:09):
All we re ammunius V based because we know everybody's
in this beautiful goals or anything. Nothing dreepy, nothing too big,
one bite to have perfect everything?
Speaker 4 (28:19):
What's necessary.
Speaker 2 (28:20):
Wow, that's a lot to think through, because yeah, they're
wearing you know, there's numbers. I've heard that some people
are head to toe with millions of dollars, not only.
Speaker 1 (28:30):
Of the gown.
Speaker 4 (28:31):
You look fantastic.
Speaker 1 (28:32):
Oh yeah, you know me. I addressed.
Speaker 2 (28:36):
That's why it's radio absolutely, But yeah, those things you
got to think about. Wow, just amazing to think about
every little detail.
Speaker 1 (28:44):
You got to keep sauce to the minimum. What kind
of champagne are you guys serving?
Speaker 4 (28:49):
They have, like you know, in many different kind of champagnes.
You know, I'm going to tie together.
Speaker 7 (28:53):
There's one bottle of champagne has like an Oscar design
on that, and they said they're gonna they promised me
they're gonna give me one, and also a nineteen forty
forty two bottle of Paton, And I'm like, it's a
long time I give them food. And I say, sure,
I will make sure of that.
Speaker 1 (29:08):
I will keep you fed, I will keep you I'm not.
Speaker 4 (29:12):
A big drinker or anything, but I just enjoy test.
Speaker 2 (29:14):
Oh yeah, oh man, absolutely, and you keep enjoying the taste.
Speaker 1 (29:19):
Exactly it's just a little bit.
Speaker 2 (29:20):
Chef always a pleasure to chat with you. Of course,
I'm talking to chef Eric Klein, who is heading up
Wolfgang Putt Catering. And you know, does all the wonderful
food here at the Academy Museum. How many places, how
many eating opportunities are there here in the building.
Speaker 4 (29:41):
That place is very unique.
Speaker 7 (29:42):
You know, it has a private dining room action I'm
call it the tank up there. So there's like a
lot of people.
Speaker 4 (29:50):
Like maybe they run like Netflix. They love to come
over here.
Speaker 7 (29:52):
You know, I'm not going to mention your name, sure,
but again, may have the main dining room, may have
like little the Laune over there, and then have the
caffe front in a cafe in the front is basically
an assortment of pastry kishas anything you want to grab
a quick, quick sandwich.
Speaker 4 (30:06):
You know, I may have one of the best fries
in town.
Speaker 7 (30:10):
Oh, those French fries are fancas French fries that people
everybody would comes, I mean, may have Bill, mister Bill,
and everybody from the Academy comes the first thing to say,
give me an order of French fries and I want.
Speaker 4 (30:19):
Nothing else on the table. May have the smears.
Speaker 7 (30:21):
You know Chef June, you know it's a fantastic chef
too as well with his team in Octavio and the
pastry chef Amanda.
Speaker 4 (30:27):
They're doing great job.
Speaker 7 (30:28):
Fresh croissants, quishas danishes, fantastic cookies and have a dessert
cards running wrong right here. So it's great to bring,
like you mentioned earlier, the Hollywood style of like you know, my.
Speaker 4 (30:38):
Little hint of elegance in there.
Speaker 1 (30:40):
I love it.
Speaker 2 (30:41):
Wow, well you sure bring it, sir. Always a pleasure
to talk to you. I'll probably see you again May
out there and can't wait.
Speaker 4 (30:47):
I thought you're going to come tomorrow for you Oscar.
Speaker 2 (30:49):
Oh, yes, of course they'll let me clean up in
the back room.
Speaker 4 (30:52):
Absolutely, you invited for me goes to you.
Speaker 2 (30:56):
I just am so impressed with what you guys do,
so continued you and love you guys.
Speaker 4 (31:00):
You guys are amazing. Thank you so much for everything.
Speaker 1 (31:03):
Nice to see a chef think it is the Fork Report.
Speaker 2 (31:05):
I'm Neil Savader KFI AM six forty heard everywhere on
the iHeartRadio app. 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.
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Purport
on demand on the iHeartRadio app.
Speaker 1 (00:07):
Oh boy, chicked up.
Speaker 2 (00:09):
I'm like, it takes a lot to surprise me, but
you just something about plating man always blows me away.
Speaker 1 (00:15):
Just lovely dishes.
Speaker 2 (00:16):
Kfi AM six forty live everywhere on the iHeartRadio app.
Knock it off, You knock it off, especially kfi AM
six forty live on the iHeart Radio app.
Speaker 1 (00:27):
Hanging out here.
Speaker 2 (00:28):
I wish we would have invited you folks here today,
but it was one of those things that we turned
around quite quickly and wanted to make sure that we
could interview some folks here. But you can always see
my backside if you drive down Fairfax Avenue, good for you.
Just don't hey, ladies, keep the traffic moving, Okay, if
(00:49):
you got to go around a couple of times, knock
yourself out.
Speaker 1 (00:51):
Just don't cause any traffic. Oh, give a little look
over a little wink. All right.
Speaker 2 (00:58):
We're broadcasting live from Fannies today, and what a great
location Fannies here at Fairfax and Willshire Restaurant and Cafe.
I keep telling you about the vibe. But just I
just love the way it feels in here, and you've
got these massive high ceilings, yet there's still an intimacy
(01:20):
towards the seating. The bar scene is vibrant and super active.
We tried the cocktails earlier. They're spectacular and just made wonderfully,
and Luciano was very kind to come in on her
day off and talk us through the cocktails. Ten special
cocktails for the Oscars celebrating the best Film nominees. Please,
(01:45):
if you tip a glass.
Speaker 1 (01:48):
You know, come and enjoy.
Speaker 2 (01:50):
Be safe, but come and enjoy them because they're very
smart and well put together. Well, we're gonna go to
the man himself, Jimmy here. Who is the GM? Is
it Ornella's Yeah? Okay, yeah, I just went, oh, well
now you say it pretty Okay, I'm sorry, my mom's wife.
Speaker 1 (02:07):
Okay, I can't. I'm not gonna you know, I can't
do it all here.
Speaker 2 (02:13):
But I was talking about your vibe earlier that you
have this very handsome guy, young guy, but you have
this old Hollywood vibe of taking care of people and
being what I call big h hospitality, where you know,
too many places have forgotten what you know the gig
is in the hospitality What what drew you before we
(02:33):
get into fannies and the beautiful food that you guys
have brought.
Speaker 1 (02:39):
What brought you to hospitality in the first place.
Speaker 3 (02:41):
Yeah, well so I'm not you know, and a lot
of my family worked in the industry growing up, and
just our nature has always been to welcome guests into
our home, right, So you know, my mother would give
her jacket off her back as she could to a
guess coming in. And even if there was enough food,
maybe people invited their friends. We always made it enough, right,
(03:04):
And that kind of ideology of hosting people making them
feel like they were at home really just drew me
to hosting dinner parties. And I did that when I
was younger too, and kind of evolved into working in
different establishments and worked my way up the ladder, went
from casual restaurants more like Michelin Star restaurants, where you know,
it was more like a militant atmosphere, and then we transition, yeah,
(03:29):
exactly to the front. Everything was like, you know, completely yeah,
completely militant. Everybody was a super Bowl That's what we
like to say, right, no days off, but yeah, I
mean I love I love being able to create a journey. Right.
Speaker 1 (03:44):
How many kids in your family? Who?
Speaker 3 (03:46):
Well, in my I only have three siblings, so me
and two others. I'm the oldest.
Speaker 1 (03:50):
Yeah, yeah, exactly seven in my family, right, Yeah, and.
Speaker 3 (03:55):
Then my nine from my mom and my dad's side,
so eighteen total.
Speaker 4 (03:59):
So because it is galore.
Speaker 2 (04:00):
Yeah, did your the mom baby you?
Speaker 1 (04:04):
Yeah, I'm just saying.
Speaker 3 (04:06):
How she Definitely, I would deny it because my sister
would say otherwise. She's a middle child, so you know,
they forget her name sometimes. Yeah, but no, she.
Speaker 1 (04:16):
Did definitely the complaints.
Speaker 4 (04:17):
Yeah, I get ignored.
Speaker 2 (04:19):
Yeah, that's awesome. And so you brought the love and
the hospitality to what you do as well, and learned
that from a young age. Uh, when it comes to
when it comes to the food and managing a place
like Fannies.
Speaker 1 (04:34):
Of course, the.
Speaker 2 (04:36):
Playfulness of the name is a nod told Hollywood, the
vibe is a nod Old Hollywood. You're in a building
that's a heritage building here in La. How do you
keep up with trends with coming up and working with
the team to keep things on point?
Speaker 1 (04:58):
I mean, how is that juggling?
Speaker 3 (05:00):
Yeah, I mean that's definitely a great question. Well, first
and foremost, I have an amazing team, so you know,
no idea is a dumb idea. We have brainstorming sessions
every week, right, what's going on in the market? What
can we do to evolve constantly refine our operations? And
I think that's the beauty of also in this industry
is that it's never really black and white, right, So
(05:21):
we always say the biggest variable is the guest. So
you can create the most structured manual and train the team,
but you're going to get someone who's like vegan gluten
free day if you're allergic to air, right, so you're.
Speaker 1 (05:33):
Kind of just raitarian, right exactly.
Speaker 3 (05:37):
But yeah, I mean definitely having these ideation meetings and
being able to just collaborate with Also, you know the
museum too, what do they have going on, different exhibits
they have being launched, and how we can offer different
menus that correspond to that, the Oscars cocktail being one.
Speaker 2 (05:52):
Now obviously today I think you have in the museum
part of the building you have some makeup artists and
stuff like that that are being honored of course with
the Oscars tomorrow. But you still have to and I'm
sure that the EBB and flow of people coming to
the museum does kind of tie into the oscars sometimes
(06:14):
get a little absolutely, how do you keep people coming
in the door during different parts of the season or
when it may not be as top of mind museum wise.
Speaker 3 (06:23):
Yeah, well, definitely activation. So we do a lot of
programming too. So you know, they're launching the Director's Inspiration
honoring Bong jingh, the director of Parasite. So we're doing
a Korean Sunday supper menu starting March twenty third, so
cool is yeah. Our executive SE's Korean. So then every
summer we launch a taco cart. You know, The black
Man has kind of jazz Nights, So every Friday we
(06:43):
have a taco car from twelve to six thirty. People
love that they come out, so it's some something different
than we do day to day. Jazz Night's the first
Wednesday of every month, right, get people really excited about that.
Getting throwing some live entertainment because who doesn't want that
entertainment no day?
Speaker 1 (06:57):
Right?
Speaker 3 (06:58):
And then always having a rotate pastry right, so Chef's
always has the past trip of the month of different
kinds of menu specials every day, so get them excited.
I think you you don't dba when things are, you know,
constantly stimulating, whereas when they're mundane, you kind of like,
you know, we're frank from.
Speaker 2 (07:13):
Going I want a Pastry of the month club exactly
when it comes to.
Speaker 1 (07:19):
That sounds awesome, right, I love that.
Speaker 2 (07:21):
You know, those things are what makes La so wonderful too,
you know those we need to explore those things more,
coming to the museums when they have those special nights
or movie showings or whatever, you know, on the grass
that makes La la, And that is the Hollywood that
I love. And then I want my eight year old
to see living out here, so I love that. All right,
(07:43):
we're talking with Jimmy and he's the GM here at
Fanny's Fanny's Restaurant and cafe here right in the middle
of the Academy Museum. Get away from those fries. Did
I invite you to those fries? You were testing them
for poison?
Speaker 1 (08:01):
Thanks, Kayla. We'll be back with more.
Speaker 2 (08:03):
We're gonna talk with Jimmy some more and we're gonna
get into some of the food as well.
Speaker 1 (08:08):
So go nowhere.
Speaker 2 (08:11):
My wife's texting me where are you again? I'm working?
Thanks for listening.
Speaker 1 (08:21):
Turn on the.
Speaker 2 (08:22):
Radio you find out where I am. I'm getting calls
from my family in the middle of the show. I'm like, anyhow,
it's not hard to find me, all right, anyway.
Speaker 1 (08:32):
So we'll be back with more. So go to where
it's the Fork Report.
Speaker 5 (08:35):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:42):
KFI AM six forty live everywhere on the iHeartRadio app.
Speaker 1 (08:46):
Knock it off you, I'm looking at you. You knock
it off too.
Speaker 2 (08:50):
Thanks for tuning in this lovely OVERCASTI Saturday.
Speaker 1 (08:54):
It's trying to rain.
Speaker 2 (08:56):
It's trying to rain, don't know if it will as
we broadcast live from Fannies Restaurant and Cafe. What a
great day to be here. They opened the shade so
we can look out and see folks out there on
Wiltshirt and Fairfax. Fanny's is a great location if you
haven't been here. These are the kind of places that
I recommend to people to come check these out there
(09:17):
in the you know, the heartbeat of Los Angeles, and
really I've been very impressed with the sophistication of the cocktails.
Looking at the plating and the food list. The menus
are fun, but just all the right notes looking at them.
I'm going to taste some and we'll find out if
they taste as good as they look. As I talk
(09:40):
with Jimmy Orneles, who is the GM here, what a
pleasure And I know that you've got a lot going on, but.
Speaker 1 (09:51):
To take the time means a lot to us.
Speaker 2 (09:53):
So you've got a Barada here, Yeah, and wow, look
at that.
Speaker 3 (09:58):
Yeah, it's our one of my most popular sal This
is actually one of the dishes that hasn't left the menu.
So you know, chefs always want they're never they never settle.
Speaker 1 (10:06):
Right, They're creators, yeah, artists.
Speaker 3 (10:09):
And they want to yeah, paint, to paint their food
on this plate. And you know he he essentially features
Barada in two different ways. So he has marinated broad
uts and then Barda or my pledge marinated beats and
deep pure di stefano Barada kind of the best quality
that you can get. Finishes it off with some lemon
vinigrad and free and can network wrong with that.
Speaker 1 (10:30):
So what you have is a very earthy beat the.
Speaker 2 (10:35):
Veggie up against the soft you know, very unctious, cheesy,
wonderful goodness that is Barada.
Speaker 1 (10:42):
Absolutely, that's a fun little combination. And look at that
Barada is perfect. What's your favorite dish here?
Speaker 3 (10:50):
This one?
Speaker 1 (10:53):
Smoke?
Speaker 3 (10:53):
Yeah, so I was talking about that. We were going
we're going to launch our Korean Sunday Supper is beginning
March twenty third, and we this is called the KFC Sandwich,
Korean Fried Chicken sandwich, watermelon pickled radish, fried chicken marinated,
and chef's secret sauce. So secret sauce I can't tell you.
Speaker 4 (11:14):
I'm sorry, it is no me.
Speaker 3 (11:15):
It's delicious.
Speaker 1 (11:17):
Now I want to know. Tell me.
Speaker 3 (11:20):
I'll give you a couple of ingredients, you know, sesame,
seed oil, a little bit of seschelon, and then he
finishes it off with some fries. And you can ever wrong.
People say we have the best fries in La. I'm
not making that up.
Speaker 4 (11:32):
It's sexual facts.
Speaker 1 (11:33):
No, they come on, how long we've known each other?
You're gonna lie to me? Okay, So look at these fries.
Speaker 2 (11:41):
I'm gonna tell you they're clustered, which means that they
do they have something on them?
Speaker 1 (11:46):
Are they?
Speaker 4 (11:46):
Yeah? Okay?
Speaker 1 (11:47):
Red sort of yes, Okay.
Speaker 4 (11:49):
You got it? Look at you? Your your pooty yes,
what I do man.
Speaker 2 (11:52):
Yeah, you know, ask me a question about about being
a triathlete. I've got no answers for you about. We
can be here all day.
Speaker 3 (12:03):
And then he yeah, he puts salt and pepper on it,
which is I think slightly unique, but yeah, he breads it,
fries them.
Speaker 1 (12:11):
These fries are great, yeah, absolutely.
Speaker 3 (12:14):
Yeah, one of my favorites. And that's that's going to
be on the menu too. You know, he always likes
to do specials first kind of test the waters, and
every single time he feature that, it sells out every
single time.
Speaker 1 (12:23):
Oh my gosh.
Speaker 2 (12:24):
Yeah, it is so that reading on the chicken along
with that sauce makes it so dark and sultry. I mean,
look at that, it's like, yeah, expecting it almost like
as it's coming. I almost thought it was like a
meat loaf fur or something like I thought him because
(12:45):
that's a.
Speaker 4 (12:45):
Huge Yeah, it does look like it, right, yeah.
Speaker 2 (12:47):
Right, And then when you see the uh, the lovely
watermelon radishes on there obviously with that pinkish red hue.
Speaker 1 (12:57):
Just gives it a sex appeal as well.
Speaker 2 (13:00):
Okay, I can't can you be so kind to hand
me a knife there, because here's the deal.
Speaker 1 (13:06):
I'm not going to be able to bite into that.
Speaker 2 (13:08):
Because I think it I think it would it would
win in that fight. But is this one of your
this is one of your go tos? You say you
like eating? Yes, okay, and holy smokes, And is this
a big seller?
Speaker 3 (13:23):
Yeah, definitely. I would say that people are coming here
for lunch, even for dinner sometimes, I mean.
Speaker 4 (13:29):
They holy yeah.
Speaker 6 (13:31):
Did you guys try there? Oh, it's such a shame
you'd like it? Hold on, it is so good that
to me, this was probably if I had to say,
in case.
Speaker 2 (13:44):
Anybody's driving by, this is good. This is like, it's like,
seriously one of the things that I would want them
to try. It's got nice heat in their little sweetness.
These probably if I was going to tell anybody to
bite in, it would probably be right there. And those
fries are spectacular. Okay, go ahead, I'm trying to hide
it from producer Taylor.
Speaker 3 (14:06):
And this here and then this is our sporty vodka. Yeah,
spicy Vodica pasta reggaetni Again. We chef loves Barada so
fresh broad on top. One of the things that he
really likes to do is do different types of oil.
So This one's a basil oil fresh basil. You can
never go wrong with vodka pasta. I think that one
(14:26):
of my favorite, Yeah, one of my favorite.
Speaker 1 (14:27):
Perfectly aldente. Yes, this is really great.
Speaker 4 (14:30):
You get missed both worlds.
Speaker 2 (14:32):
Yeah, you got a nice tooth to that. You know,
spicy vodka was my nickname in prison, so it's kind
so Jimmy, I think, I don't know if you did
that on purpose, if that's why you brought me this,
but that's I heard you know, I have to because
we got we get the Latino Monthly exactly.
Speaker 1 (14:53):
That's excellent.
Speaker 2 (14:54):
That is really that's a fantastic dish. I love the
spice on that last that that that Korean chicken sandwich there.
Actually I think the F I'm going to change what
the F stands for, but I'll tell you, but it
was that is really spectacular.
Speaker 1 (15:15):
I can see what that's popular.
Speaker 2 (15:17):
Are doing a great job, brother, Thanks you really this
is a cool place.
Speaker 1 (15:21):
It's a cool place.
Speaker 3 (15:22):
Home away from home. Everyone feels like a star, you know.
That's that's the goal. We want to make sure you
feel like a celebrity when you're walk in here.
Speaker 2 (15:27):
Speaking of which, could I sleep on those seats? There
all clean up.
Speaker 1 (15:32):
I'll do I'll work for it.
Speaker 2 (15:33):
I just want to be close to those fries and
that that chicken sandwich.
Speaker 1 (15:36):
Right, as long as.
Speaker 4 (15:37):
You're ready to work.
Speaker 2 (15:37):
Our pasta is bomb. That pasta is bomb. Yeah, the crew,
the crew approves. What a pleasure. Thanks so much the time. Man,
you're doing a great job. And I just really the
the overall vibe and the energy how you're running is
if you coming with that great energy, it trickles down
to everybody else that works.
Speaker 1 (15:56):
Here and it's important.
Speaker 3 (15:57):
I appreciate it.
Speaker 1 (15:57):
So thanks for your hospitality. All right, we'll be back with.
Speaker 2 (16:00):
More broadcasting live from Fanny's Restaurant and Cafe here in
the Academy Museum just before the ninety seventh Academy Awards
tomorrow as we celebrate here where else, You're going to
be in the heart of Los Angeles, not far from
where the Oscars will be presented tomorrow. So stick around.
We've got much more to come. KFI AM six forty.
Speaker 5 (16:22):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:28):
KFI AM six forty live everywhere on the iHeartRadio app.
Speaker 4 (16:32):
Hey, everybody.
Speaker 2 (16:32):
It's a four report all things food, beverage and beyond.
I am your well fed host, Neil Savedra.
Speaker 1 (16:38):
How do you do?
Speaker 2 (16:40):
We are broadcasting live today from Fanny's Restaurant and Cafe
here at the corner of Fairfax and Wiltshire, and of
course we're celebrating. We're right here at the Academy Museum,
which is stunning by the way, celebrating the ninety seventh
Academy Awards which are tomorrow. And of course just miles
(17:01):
from here, and someone who knows the exact mileage between
where we are and where the Oscars are is my
next guest. We talked to him back in May at
the Manhattan Beach Food Festival. That was really wonderful and
we're lucky to have him back. Eric Klein, chef Eric Klein,
of course with Wolfgang Puck catering.
Speaker 1 (17:23):
So this is your super Bowl.
Speaker 4 (17:26):
It is Thank you so much for having Michelle has
always a pleasure to be here.
Speaker 2 (17:30):
Oh, I love your exuberance and your passion for Thank
you our pleasure. So this is a big to do.
I think if you asked anybody on the street about
the Oscars, they'd be able to tell you a couple
of things. They'd be able to tell you the movies
and things like that, and they'd also tell be able
to tell you that at Wolfgang Puck was going to.
Speaker 1 (17:51):
Be catering at So.
Speaker 2 (17:54):
What's that like to do an event of this size
and popularity?
Speaker 4 (17:58):
Well, fantastic, it is.
Speaker 7 (17:59):
Have a good ques questions and there's so many answers,
But I think what I think for us and my team,
I think were worth working cater that big event, a
big party to celebrating dailys of Hollywood and the celebrating
the success, you know, and uh, it's a fantastic come together.
Speaker 4 (18:20):
You know, people are people. Then I eat for the books, but.
Speaker 7 (18:26):
Our variation of menus and what we have is is
beyond fantastic. And I think, you know, for us able
to be a part of that and be a part
of the academy and helping and working together and design
the menu for something to have not only food, but
have fun, and I think that is the most important.
And also wanting not to forget who we are and
(18:47):
also comfort, you know, between comfort and innovation and tradition
is very important for us to constantly cook, making from
the simple pasta to maybe a burger or a mini
burger from Kut or whatever.
Speaker 4 (19:00):
I think it's fantastic.
Speaker 7 (19:01):
You know, I have so many dishes, thirty four dishes
from the savy part a poxing in a similar salmon
like you know, like forty pieces on pastry. You know,
everything hand produced. My team is right now on Holliday
and Highland behind a Chinese theater. So any guy who
walks by the kitchen is right back there, and I
have a fantastic team and producing all the food. I'm
going to go right back after that and there after
talking to you.
Speaker 1 (19:21):
How many people on your brigade? On your team?
Speaker 7 (19:24):
So in a normal day, we have seventy cooks, you know,
seventy cooks, a couple of sous chefs.
Speaker 4 (19:29):
You know, I have wonderful people, call them my familia.
Speaker 7 (19:32):
We're always there together, we celebrate, we do everything together.
Speaker 4 (19:37):
And tomorrow we're gonna have a couple more. Tomorrow we're
going to be at least over one hundred people in
the kitchen. Because to say the thing is is.
Speaker 7 (19:45):
When we do the party, none of the food is
technically pre made.
Speaker 4 (19:49):
Now if I say nothing is pre mad, I would.
Speaker 1 (19:52):
Lie to you.
Speaker 7 (19:53):
What I mean by that is if we cook a
pasta sex restaurant style, nothing is made before it goes out,
and that is a exactly what we're doing tomorrow. The
stacks get cooked when we need them, The fish gets
cooked when we need them. The chicken pa pie gets
back when we need them. The mac and cheese cut
your peppy gets backed.
Speaker 4 (20:09):
When we need them.
Speaker 7 (20:10):
Of course, we may have the sushi station, may have
on the things, the picking dogs, may have to cook,
but nothing gets made too much ahead.
Speaker 2 (20:16):
Yeah, you really to keep it. You know, pasta doesn't
always hold well.
Speaker 1 (20:20):
Absolutely nothing you could do.
Speaker 2 (20:23):
Are you utilizing some technology like souvi to keep holding
steaks at a certain temperature so that you can fire
them off and see them off.
Speaker 7 (20:32):
We use once in a while techniques like that, but
for tomorrow the event, we're not use too much souweed everything.
What we do is we have like you know, we'll
cook for example, like may have miazaki beef. We're going
to cook it for ten like, you know, five ten minutes.
We're not going to let it rest for ten minutes
or flash it.
Speaker 4 (20:49):
So it's no neat for that.
Speaker 7 (20:51):
And I think, you know, yes, it's important to have techniques,
but I think we're very focusing on dishes and to
make sure people are happy in all they they're sinning
in the end and that fantastic teeter and they're getting
all this out work.
Speaker 4 (21:03):
They're coming out they're hungry, you know.
Speaker 7 (21:05):
So we're making like mini burgers and making the salmon oscars,
We're making the smoke salmon pizza, you know, and so
many items.
Speaker 4 (21:12):
It's just fantastic.
Speaker 2 (21:13):
So the smoked salmon pizza, of course is what one
of the things that put Wolfgang on the map.
Speaker 1 (21:19):
Yeah, so walk us through this really quickly. A star
shows up.
Speaker 2 (21:27):
They're getting there fairly early to walk the red carpet, right,
they probably haven't eaten because they got a fit in
their clothes. Then where they whisked off to where's the
when's the first moment they get a chance to eat?
Speaker 7 (21:38):
Well, there are many areas, so if you know all
a bit of Hollywood Highland, there are fifty five floors,
you know, each floor has food. Oh so we we
don't miss one beat, you know. But we're not really
cooking just for the oscars of the Academy. We're cooking
for every single body of us also as well. So
I think you know, as I'm cooking for the staff,
we're cooking for a lot of other things. And I
think it's fascinating where the party is not just only
(22:02):
for the elites.
Speaker 4 (22:03):
We're working on there too.
Speaker 7 (22:04):
We may have, like you know, over one hundred people
in the back of the house and over three hundred
front of the house.
Speaker 4 (22:10):
There's a lot of people. They have to feed them,
they have to take care of them.
Speaker 1 (22:13):
Big family.
Speaker 4 (22:14):
It's a big family meal. And you're right, it's a
big family meal.
Speaker 7 (22:17):
And I think that is when they all walked out
and they go to the doorby Tita before.
Speaker 4 (22:21):
They go in, it's going to be some Mamie boo.
It's just going to be small bites. You know.
Speaker 7 (22:24):
We're making a spice mix for them. You know, it's
nothing gets not mixed. Everything is there for them.
Speaker 1 (22:31):
That is great.
Speaker 2 (22:32):
Wow, what a massive endeavor to think about everything in front,
behind the scenes and all of those things, to take
care of those people.
Speaker 1 (22:43):
All right, we come back.
Speaker 2 (22:44):
We'll talk more with chef Eric Klein. He heads up
a Wolfgang Puck catering and he's always a pleasure to
talk to.
Speaker 1 (22:53):
You're talking about somebody.
Speaker 2 (22:54):
Who loves hospitality, loves cooking, and every time he comes on,
he's a whirlwind of passion. So we're going to talk
more about that. We'll get into the menu when we return.
Obviously celebrating the ninety seventh Oscar the Academy Awards tomorrow night,
as we broadcast live from Fanny's Restaurant and Cafe here
(23:14):
in Hollywood in the Fairfax District, right across from the
Peterson Museum. And of course this is the it right
in the Smack Dabs Center of the Academy Museum, which
is right here, and so it's just a really neat
way to celebrate the Oscars tomorrow.
Speaker 1 (23:30):
So go know where.
Speaker 5 (23:32):
You're listening to The Fork Report with Neil Saveadra on
demand from KFI AM six forty I.
Speaker 2 (23:38):
AM six forty live everywhere on the iHeartRadio app. Hey everybody,
Neil Savadra here with the Fork Report, your friendly neighborhood
Fork reporter, hanging out today in Hollywood, of course the
ninety seventh Academy Awards or tomorrow. So we thought the
best place to be would be.
Speaker 1 (23:53):
Here at Fanny's on the knock It Off.
Speaker 2 (23:57):
See you know what, Kayla, this is why we don't
normally let you drink, but we're out here Willshare and
Fairfax and they have welcomed us with great hospitality. The
Academy Museum is here. Of course, if you haven't been,
you got to. This is just what La and Hollywood
is about. So we're lucky to be able to have
(24:18):
these folks. Right now, we're chatting with chef Eric Klein.
He is with Wolfgang Puck catering. And for somebody who
has such a weighted job and responsibility, I've always appreciated.
Speaker 1 (24:35):
Your your joy in what you do. You're always smiling.
Speaker 2 (24:42):
You'd love talking food, and when we have the opportunity
to have you on, it's always a pleasure. What food
are you putting together? What is some of the menu
for the Oscars tomorrow?
Speaker 4 (24:53):
Well, there's a great question, and thank you very much. Yes,
that's right. I love what I do. I don't go
to work.
Speaker 7 (24:59):
I just enjoy what I do and hospitality and able
to teach the team and just showing everybody what to do.
Speaker 4 (25:05):
The menu is consistent in many different areas.
Speaker 7 (25:07):
Like I talked to you about this the pre show.
Basically someone's gonna have a five levels. There's going to
be the mini burgers going to be like the pizzas
and an assortment of that, the salmon oscars, and we're
going to have grazing stations everywhere a little bit so
people can grab some a lot of food and then
we're going to go, you know, the after the pre
reception is going to be the reception after when the
show is done. More pass orders, like you know, sushi
(25:30):
stations may have a.
Speaker 4 (25:32):
Blue fin tuna came in.
Speaker 7 (25:34):
We're making like sashimi and have all this stuff like
that happened. But the one thing we have done for
last year was very successful the first time, and this
year we're going to repeat but make it bigger. In
it we're having stations on the middle of the floor
so we have a full on station like we're serving
picking dogs. May have a friend from forty five Parkland
at Cut Restaurant who came over here from London who's
(25:57):
going to make a Phila Willington's.
Speaker 4 (25:59):
Fish and chairs.
Speaker 7 (26:01):
And then they have on the stations where we're doing
like you know, okazaka stations, you know, and like all
like fantastic tasting different flavors. We're gonna have like a
team or of three walking wrong with like trays. You know,
when you used to go to old school movie theaters.
We have like cigar cigarettes. You're gonna change that with tuna,
some of them with caviar. Oh wow, hosield calaloni. So
it's always something happening. And then of course inside the kitchen,
(26:26):
we're having like over seventy chefs and you're gonna play
like small plates, you know, like an assortment of salads
they have, so it's not a seed on dinner like
normals like small plate party where may have service packing
wrong with a little tree and it has a variotation
of food, so may have like two different kinds of salamon,
a decomposed falafo salad with like you know, like a
vegan lebnik. We're having a beat salad. But this actually
(26:49):
looks like totally different. Is basically a pillow made like
goa cheese moves inside orange marmalade. Then napage on top
of his beats on a subway, so it's mixing like gosh,
I can taste that, so elevate.
Speaker 4 (27:02):
And then we're gonna have me as zaki beef. We're
gonna have pian a looti.
Speaker 7 (27:06):
We're gonna have tato tots with caviar, we're gonna have
so many other.
Speaker 4 (27:10):
Things with caviar. There has nothing wrong with this.
Speaker 2 (27:14):
I am going to go outside and slap a stranger.
That sounds amazing, that salty wonderful, uh you know carrier
for that briny oceany wow.
Speaker 4 (27:25):
And not to forget the desserts.
Speaker 7 (27:27):
You know, so everybody, you know, I know that some
people are gonna be winners and somebody's gonna be not
going home.
Speaker 4 (27:32):
But for us, we think everybody is a winner.
Speaker 7 (27:34):
So a pasture department has make chocolate oscars, that painting
with twenty.
Speaker 4 (27:38):
Care of gold.
Speaker 7 (27:39):
Wow, so everybody gets an oscar is when it comes
to us. And also the one thing Chef Gary and
a colleague of crime, you know, he did like some
eatable cigars dipped the liquid nitrogen.
Speaker 4 (27:53):
And so this is very fascinating. All like a French.
Speaker 7 (27:56):
PARTISRII is going to be displayed for like so different
flavors like over the items.
Speaker 1 (28:01):
Wow, that sounds marvelous.
Speaker 2 (28:03):
And you mentioned earlier on there is an option for
an amused bush like a perfect bite exactly.
Speaker 7 (28:09):
All we re ammunius V based because we know everybody's
in this beautiful goals or anything. Nothing dreepy, nothing too big,
one bite to have perfect everything?
Speaker 4 (28:19):
What's necessary.
Speaker 2 (28:20):
Wow, that's a lot to think through, because yeah, they're
wearing you know, there's numbers. I've heard that some people
are head to toe with millions of dollars, not only.
Speaker 1 (28:30):
Of the gown.
Speaker 4 (28:31):
You look fantastic.
Speaker 1 (28:32):
Oh yeah, you know me. I addressed.
Speaker 2 (28:36):
That's why it's radio absolutely, But yeah, those things you
got to think about. Wow, just amazing to think about
every little detail.
Speaker 1 (28:44):
You got to keep sauce to the minimum. What kind
of champagne are you guys serving?
Speaker 4 (28:49):
They have, like you know, in many different kind of champagnes.
You know, I'm going to tie together.
Speaker 7 (28:53):
There's one bottle of champagne has like an Oscar design
on that, and they said they're gonna they promised me
they're gonna give me one, and also a nineteen forty
forty two bottle of Paton, And I'm like, it's a
long time I give them food. And I say, sure,
I will make sure of that.
Speaker 1 (29:08):
I will keep you fed, I will keep you I'm not.
Speaker 4 (29:12):
A big drinker or anything, but I just enjoy test.
Speaker 2 (29:14):
Oh yeah, oh man, absolutely, and you keep enjoying the taste.
Speaker 1 (29:19):
Exactly it's just a little bit.
Speaker 2 (29:20):
Chef always a pleasure to chat with you. Of course,
I'm talking to chef Eric Klein, who is heading up
Wolfgang Putt Catering. And you know, does all the wonderful
food here at the Academy Museum. How many places, how
many eating opportunities are there here in the building.
Speaker 4 (29:41):
That place is very unique.
Speaker 7 (29:42):
You know, it has a private dining room action I'm
call it the tank up there. So there's like a
lot of people.
Speaker 4 (29:50):
Like maybe they run like Netflix. They love to come
over here.
Speaker 7 (29:52):
You know, I'm not going to mention your name, sure,
but again, may have the main dining room, may have
like little the Laune over there, and then have the
caffe front in a cafe in the front is basically
an assortment of pastry kishas anything you want to grab
a quick, quick sandwich.
Speaker 4 (30:06):
You know, I may have one of the best fries
in town.
Speaker 7 (30:10):
Oh, those French fries are fancas French fries that people
everybody would comes, I mean, may have Bill, mister Bill,
and everybody from the Academy comes the first thing to say,
give me an order of French fries and I want.
Speaker 4 (30:19):
Nothing else on the table. May have the smears.
Speaker 7 (30:21):
You know Chef June, you know it's a fantastic chef
too as well with his team in Octavio and the
pastry chef Amanda.
Speaker 4 (30:27):
They're doing great job.
Speaker 7 (30:28):
Fresh croissants, quishas danishes, fantastic cookies and have a dessert
cards running wrong right here. So it's great to bring,
like you mentioned earlier, the Hollywood style of like you know, my.
Speaker 4 (30:38):
Little hint of elegance in there.
Speaker 1 (30:40):
I love it.
Speaker 2 (30:41):
Wow, well you sure bring it, sir. Always a pleasure
to talk to you. I'll probably see you again May
out there and can't wait.
Speaker 4 (30:47):
I thought you're going to come tomorrow for you Oscar.
Speaker 2 (30:49):
Oh, yes, of course they'll let me clean up in
the back room.
Speaker 4 (30:52):
Absolutely, you invited for me goes to you.
Speaker 2 (30:56):
I just am so impressed with what you guys do,
so continued you and love you guys.
Speaker 4 (31:00):
You guys are amazing. Thank you so much for everything.
Speaker 1 (31:03):
Nice to see a chef think it is the Fork Report.
Speaker 2 (31:05):
I'm Neil Savader KFI AM six forty heard everywhere on
the iHeartRadio app. 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.
The Fork Report w Neil Saavedra News
Popular Podcasts
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy And Charlamagne Tha God!
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
Decisions, Decisions
Welcome to "Decisions, Decisions," the podcast where boundaries are pushed, and conversations get candid! Join your favorite hosts, Mandii B and WeezyWTF, as they dive deep into the world of non-traditional relationships and explore the often-taboo topics surrounding dating, sex, and love. Every Monday, Mandii and Weezy invite you to unlearn the outdated narratives dictated by traditional patriarchal norms. With a blend of humor, vulnerability, and authenticity, they share their personal journeys navigating their 30s, tackling the complexities of modern relationships, and engaging in thought-provoking discussions that challenge societal expectations. From groundbreaking interviews with diverse guests to relatable stories that resonate with your experiences, "Decisions, Decisions" is your go-to source for open dialogue about what it truly means to love and connect in today's world. Get ready to reshape your understanding of relationships and embrace the freedom of authentic connections—tune in and join the conversation!