November 9, 2024 • 29 mins
Paraas Tulsiani, Ron Smith, and Alan Ramirez join the Fork Reporter live at The Wild Fork in Laguna Niguel! It's all on KFIAM-640!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Savedra. You're listening to kfi EM six
forty the four report on demand on the iHeartRadio app. Hey, Bill,
all wait for you to put the headphones on. Okay,
here you go.
Speaker 2 (00:12):
Let me yeah, let me turn around. Yeah, how long
we've been doing radio? I still don't know any of
the on button.
Speaker 1 (00:16):
Okay, okay, let's play a quick game. Which one of
us has a star on the Walk of Fame and Marconi? Yeah,
the one who couldn't turn his mic on exactly right
once again? No gift? All right, Bill, This is where
I tell a joke at the beginning of the show. What's
the difference between roast beef and pea soup?
Speaker 2 (00:38):
It's hard to do A no, I'm not gonna go there.
This is a no, no, I'm not gonna go there.
Speaker 1 (00:46):
Anyone can roast beef.
Speaker 2 (00:48):
Okay, that's good, you got it first. By the way,
you ever seen The Exorcist? You can't do that with
roast beef.
Speaker 1 (00:56):
No, you cannot. Let's start the show show Okay, Well,
hello everyone, how are you? Let me see with a
show of hands, how many of you have been in
a wild fork before? Oh, look at that that's great.
Are you recurring shoppers here? Good for you. It's fantastic,
(01:19):
isn't it. I'm like a kid in a candy store,
except it's meat and appetizers and great fish. But similar
to have you walked around handling?
Speaker 2 (01:28):
No, I lived near a Wild Fork. I've been going
there for years. And this is not me blowing smoke either.
I love their food. The meats are fantastic. Their cheesecake
is to die for. I don't know if you've ever
tried their cheesecake.
Speaker 3 (01:42):
I'm not.
Speaker 4 (01:42):
It is absolutely excellent.
Speaker 2 (01:45):
And the ampanadas they have, and I mean all of it,
and their meat, I just sometimes it's so good.
Speaker 4 (01:50):
Sometimes I'll just eat it frozen and raw.
Speaker 1 (01:53):
Yeah it's good. You can have yourself a New York stripsicle. Yeah,
but it's very good.
Speaker 2 (01:59):
So, yes, I have been through Wild Fork and it
was kind of neat. One of the reasons I came
here because I bet here so many times.
Speaker 1 (02:05):
It wasn't because we've known each other for thirty years.
Of course, not that would be too kind. So it's
Neil Savadra Bill handled today as we broadcast the Fork
Report live here in Lagunda de gal It is what
a great location. We're here on the corner. You can
come by and say, Hi, We've got Big Green Egg
out there, Wahoo's fish Tacos, they're grilling some of the
proteins and great food that we have here in front
(02:27):
of us at Wild Fork. And really it's an opportunity
to kind of kick off the holidays and say, you know,
if you haven't been in one of these stores, if
you haven't had an opportunity to check them out, this
kind of innovative shopping experience, to me is one of
the things that I know. Foodies love, Foodies like you,
foodies like me, And so we thought what a better
(02:49):
way than to kick off the true holiday season with
us hanging out here at wild Fork. So if you
have any questions, I will do anything I can answer.
They also have great folks roaming around can answer questions
about anything they have here. I will tell you. We'll
get into the technology of freezing and how it has
changed over the years and the quality that comes with it.
(03:11):
We'll get into all that, and we'll talk to some
other good folks as well as we kind of launch. Now.
We haven't done a true thanksgrilling event in a long time.
It's been a while and this is the closest we've
done to it. This is our our first ever forkin
Thanks grilling because we do have the grills fired up
out there. We will be giving away a Mini Max
(03:33):
Big Green Egg, which is a little strange because this
is actually their only portable one, so it is a
big Green Egg, but it's a small big Green Egg.
Speaker 4 (03:45):
There you go.
Speaker 1 (03:45):
Yeah that makes sense.
Speaker 4 (03:46):
Yeah, you've taught me in the getting one.
Speaker 2 (03:48):
By the way, I will tell you I'm going I'm
going out there and did you see him?
Speaker 4 (03:52):
Yeah, so sort of saw him. I was on the way.
I was talking to people.
Speaker 2 (03:54):
But I'm believe me. I'm going out there and I'm
going to talk to the guy about, you know, buying
one the accession at the Neo Sevedra discount it is
it will.
Speaker 1 (04:04):
Be another reason why you're here.
Speaker 2 (04:05):
By the way, I want you to point I want
to point out something, Neil, as you talk about the
shopping experience here, don't you just go into the freezer
and take your food to the counter and pay for it?
Speaker 4 (04:15):
Is that the shopping experience?
Speaker 1 (04:17):
Oh, you don't show up like I do.
Speaker 4 (04:18):
I was getting it.
Speaker 1 (04:21):
No, I was going down everything and if you look
in the back, you'll see there it says cook from frozen.
If you look at the way the packaging is made there,
it's kind of concave and it sits in there. These
are all this is all well thought out preparation, not
only in the packaging, using the best packaging, making sure
(04:43):
that they're using the least amount that they can for
what they're selling. But if you look, you can actually
safely thaw that out. And some of these will cook
right from frozen. So some of these fishes, they'll come
and the fish protein will come kind of in a
in a little container like that, and you put cool
water on it and every thirty minutes it will start.
(05:03):
You want to change that water. But this is the
process where you think, oh, it's frozen, so I'm not
using it tonight, and that's not the case. There are
many things here that you could go either straight into
your oven and start prepping. And if you look over
where it says easy, you got easy healthy, Frozen is fresher,
which we're going to get into why that is more
(05:24):
true than people think. And then personal chef, you got
all these different areas inside here in front of us, Bill,
are you looking at the lineup for the exotics. Look alligator, ostridge, rabbit, duck, venison,
which is you know, great for Christmas. You can get
eight of them, Get eight of them and you line
them up in a row. You put little antlers. No, okay,
(05:48):
but you've got all of these bison elk.
Speaker 4 (05:49):
Yeah, No, it's kind of neat.
Speaker 2 (05:50):
When I see a sign exotics, I go into a
whole different range.
Speaker 1 (05:55):
You know, we'll keep moving. Yeah, the bison. A lot
of people don't know this about bison. Bison ground beef
in the like or not beef, But the ground bison
is not only incredibly flavorful, but it's actually really it's
low in fat and you get all that flavor. So
it's an excellent cut. And everybody that tries it in
(06:17):
burger form always freaks out and said, that is one
of the best I've ever had. So we'll get into
some more of these cuts and more as we celebrate
walking into the Holidays. As we are here from Wild
Fork in Laguna Negal come out say hello, what is it?
Lapause and Aliso Creek? Is that where we're at? Okay,
(06:37):
come out say hello, and we'll be doing some giveaways
and you can eat and have a good time. It's
the forkport of Neil Savadra along with my buddy Bill
Handle today, let's get the latest news. Hey, who's in
the news center right now?
Speaker 5 (06:48):
Me?
Speaker 2 (06:48):
Actually?
Speaker 1 (06:49):
Hi, me right here. I like how you say that, Like,
I've got video of you.
Speaker 6 (06:55):
It's me.
Speaker 1 (06:57):
It's like when you're seeing somebody a new girlfriend or boyfriend,
and you call up and go it's me, and they're like, hey,
I'm seeing a bunch of people. You've got to be
more success.
Speaker 6 (07:08):
You're listening to the Fork Report with Nil Sevedra on
demand from KF I am six forty.
Speaker 2 (07:14):
You should tell the story when we first met, and
we can't use the word tell that story.
Speaker 4 (07:20):
It's a great story. I'll tell the story.
Speaker 1 (07:22):
No, No, don't tell the story. It's offensive completely No.
And why would you want to be offensive to all
these nice people?
Speaker 2 (07:30):
Oh?
Speaker 4 (07:30):
Why would I want to be offensive?
Speaker 1 (07:32):
Please?
Speaker 2 (07:34):
I think we want to know why you Anyway, he
had an ear ring thirty years ago and I was
introduced to him and he goes, wow, Bill, I'm a
big fan.
Speaker 4 (07:43):
Is that an earring? Yeah?
Speaker 2 (07:45):
And then I called him a pejorative which I'm not
going to repeat.
Speaker 4 (07:49):
I would have ten years ago. And then the bagel incident.
Speaker 1 (07:54):
Oh when I brought you they were.
Speaker 2 (07:56):
Supposed to bring me bagels, but you were late. You
can't do that on radio anyway. Okay, sorry about that,
it happened. Let's move on, shall we please your show?
Speaker 1 (08:09):
It is not when I'm sitting next to you, Yes
it is, Yes, it is all right. As we're out
here at wild Fork in Lagod and de Gal. What
a showing. Thank you so much meets a lot to
me that you guys came out today to hang out
and have some food, talk about Thanksgiving and and also
if you don't know about wild Fork, we want to
introduce you to some people throughout the program as uh,
(08:32):
as well as the folks from Big Green Egg and
Wahoo's and all of this stuff, so stick around for that.
Right now, I want to introduce you to the director
of Operations of the West Region for wild Fork. What
a looking at the map of the travels you've taken
to land you here, and I want to make sure
I pronounce it right. It's uh put us us put us,
(08:53):
that is correct, it's cut us uh and it's uh tiliani. Yes,
what a pleasure. Nice to meet you.
Speaker 5 (09:01):
Thank you very nice to meet you as well.
Speaker 1 (09:03):
So when you're doing operations and how many locations are locally,
what do you have, Like, we.
Speaker 5 (09:10):
Have ten locations in California. We are close to opening
our eleventh location, which is going to be in Encino.
Speaker 1 (09:18):
Oh, look at that.
Speaker 5 (09:19):
We have one more location in the pipeline which is
Specific Beach in San Diego.
Speaker 1 (09:25):
Oh excellent. We have a lot of listeners out there
in San Diego as well. So as a director of operations,
what is your day to day what your hands and
your insights have to be woven throughout every part of
the company. I imagine on the day.
Speaker 5 (09:41):
To day absolutely, you know, it's a fascinating role because
it really allows you to be in touch with the customer.
And that's really what we prioritize at Wildfork. We are
a customer centric business, and so a lot of the
day to day really revolves around what the customer is
telling us as a business and as a in terms
of what they want to see in terms of products
(10:03):
in our stores, product lines, programs, and so while a
lot of the day to day goes into managing the operation,
managing a fantastic team that we have out here in California.
At the end of the day, it's about taking care
of the customer, and so my role really revolves around
listening to the customer. We have fantastic insights into what
(10:24):
customers are telling us every day when they shop with us,
and it's just making sure that we are tailing ourselves
as best as possible to our customer base over here.
Speaker 1 (10:33):
And we did a show of hands earlier and a
lot of people are repeat customers. So that's a big
high five to you and your colleagues. Is to what
you're doing in a case like this, the uniqueness of
the store? Why Wildfork? What sets it apart? Why is
it different than any other experience or gross or those
(10:54):
types of things.
Speaker 5 (10:55):
Yeah, I think it's a great question, and it's a
question that we get a lot. I think when you
think about wild our objective is to be the first
option for meat and seafood, and the way we're going
about that is number one, we blast freeze all of
our proteins that temperatures of negative forty degrees and under
thirty minutes. We get asked a lot why do you
(11:15):
do that. We do that because it allows us to
conserve the quality of the protein protect the nutrients in
the protein as well, and at the same time be sustainable.
If you think about food waste in this country today,
fifty percent of food waste. Fifty percent of food goes
to waste in this country. That's an alarming number.
Speaker 1 (11:34):
And that's not hyperbole. We've talked about this on the
program before.
Speaker 3 (11:37):
Absolutely.
Speaker 5 (11:38):
I mean, you think about being a sustainable business and
you consider that metric in front of you. Being frozen
allows you to be more sustainable, and I'm proud to
say that as a business, less than one percent of
our food goes to waste, which also means that less
than one percent of the food that you buy here
at Wildfork is going to go to waste. Right, so
you think about protecting the environment, caring for the planet,
(12:00):
and really reducing waste. I think Wildfork presents such a
nice option for customers. But then in addition to that,
by being frozen, we're able to extend the shelf life
of the product and offer a plethora of options for
our consumers. I mean, you can find over seven hundred
cuts of meat and seafood, over two hundred different cuts
of beef, and I can't remember the last place that
(12:22):
I walked into and found that much variety in protein. Right,
So if you're a foody, you love to cook, you
love to eat, you should be shopping at Wildfork. As
a result of extending shelf life in product and reducing weight,
we're also able to lower prices for consumers. So you
have the benefit of quality, you have the benefit of
shopping through an entire assortment of protein.
Speaker 1 (12:45):
And you have low prices.
Speaker 5 (12:47):
But what really sets us apart is all of that
is great, but it doesn't matter if you don't have
the experience level in the stores. And that's what we
pride ourselves on. When you shop at Wildfork, you're gonna
get green. You're going to be asked if you need
any assistance. And we have a really thorough program for
onboarding employees in our business, and that means that they
(13:09):
are well versed in all the products that we carry.
And so even if you're looking for suggestions, recipe advice
on how to cook anything that we carry in the stores,
you're going to find that in the store and in
all of our locations.
Speaker 1 (13:21):
I noticed that, and we've got to get some news
here in a second, but I noticed that if you
look folks where you're shopping. There are QR codes there.
Those QR codes give you the option to find recipes
for some of the exotic meats and beyond. So I
really like that in the experience how that comes together absolutely,
Thanks so much for taking the time to come on.
(13:41):
We're going to be talking to Ron Smith coming up,
who is the GM of the location here, and I
have some thoughts to explain on why you folks at
Wildfork have mastered the freezing element and why that speed
of freezing is so important. We'll get into those details
with Ron, but I appreciate you taking a toss.
Speaker 5 (14:00):
Of Thank you very much.
Speaker 4 (14:01):
Hars you explained everything you left out. That the food
just tastes great.
Speaker 1 (14:06):
Bill forgot to say that it bills like, that's what
I care. I know. I mean, well, if it's not,
if it's rotting, it's not going to so the sustainability.
Speaker 5 (14:15):
And it really does that. We stand behind the quality
of the food. That's first and foremost important to us.
So yes, thank you for the reminder.
Speaker 1 (14:22):
Yes, you stand behind the quality. Bill stands behind whoever's cooking.
That's correct. It's a good match made in ebit.
Speaker 6 (14:29):
You're listening to the Fork Report with Nil Sevedra on
demand from KF I am six forty.
Speaker 1 (14:35):
Your dog is beautiful. What kind of dog is that? Pomeranian? Oh?
Look at your face? Ron?
Speaker 4 (14:44):
How many cuts can you get off of a Pomeranian?
Speaker 7 (14:46):
So there's not Uh, well that's I'm not skilled enough
to answer that question.
Speaker 1 (14:53):
Oh let me feel Is there any meat on that dog?
Speaker 4 (14:56):
Hello? Oh what a sweetheart? Oh what I love?
Speaker 1 (15:00):
Oh my god, I've never seen a dog used perel
before after Bill touched it. Yeah, that's interesting. That's an
interesting reaction. Smart dog. All right, we're out here. It
is the four Report on Neil Savadro along with my
buddy Bill Handel. He is broadcasting live with us today
as we are here at Wild Fork in Laguna Negal.
(15:20):
What a great location. The vibe of the store is
just great. You kind of come in and want one
of each. Well, I'm not saying you couldn't do it.
I'm just saying you might wanna. You know, if you
come here, ask for Ron. Ron Smith is the GM
here and he oversees this location. How you doing, brother, good?
How are you guys? Celent? And Ron's a listener too,
(15:43):
so yeah, that's cool. That's cool.
Speaker 4 (15:45):
By the way, are there any Koreans in the audience
that I've offended?
Speaker 2 (15:48):
You know what, You've offended every person here? I know you, sir,
you ma'am. Yeah, you know I'm a big fan. Yeah
of this.
Speaker 4 (15:56):
You have been for years.
Speaker 7 (15:57):
Yeah, yeah, you've been going to our mission bioso for
a while a while. It's yeah, it's quite stuff people
don't when you're in there.
Speaker 3 (16:03):
No, it's not.
Speaker 1 (16:04):
But yeah, yeah, we had to call the police out
of time.
Speaker 4 (16:08):
But anyway, it's a pleasure meeting you kind of. I
can put a face through it.
Speaker 1 (16:12):
Yeah, to a name, to the beat, to the meat. Ye, yes,
what's your goat to cut here?
Speaker 4 (16:19):
You know I've done.
Speaker 1 (16:20):
I've done doing the apps of the frozen, the easy stuff.
Speaker 4 (16:23):
I know, No, I did a couple of times.
Speaker 2 (16:25):
I bought the Chateau Brian and I do uh burgers
with the beef, the organic beef, which is just.
Speaker 4 (16:34):
And it is so good, as you were saying, the
flavor is so good. Yeah, I do a lot of stinks.
Then the Rabbi's here cheesecake is to die for love.
People don't know how good your cheesecake.
Speaker 7 (16:46):
And we just started pumpkin pie this year. All right,
it's like probably some of the best pumpkin pie have had.
Speaker 2 (16:52):
Okay, And because because I'm pitching when I'm a whore,
I'm going to take a bag full of this stuff.
Speaker 1 (16:56):
You know that, don't you absolutely absolute? All?
Speaker 3 (16:58):
Right? There you go.
Speaker 7 (16:59):
You don't want gave me his credit cards, so it's
we got to get covered.
Speaker 1 (17:03):
What you don't know is I have is credit cards.
So I didn't read the name. I just go ahead.
Somebody gave me a card. So guess some kids, what
are you excited about? You with all these people? I mean,
there's a lot of people that have shopped here before
loud for but for the ones that haven't, what what
are you most proud as manager? When they go in
and explore so a lot of things?
Speaker 7 (17:23):
I mean, it's it's tough to say just one thing,
but we can cover so many things for so many people.
So a lot of our customers first time that they
find us, it's for a special occasion. It's a barbecue,
it's a birthday, it's something like that. So they grab
a pekanya, they grab a Wagoo steak. But then, like
as we show them throughout the store, we can solve
so many issues like for daily cooking organic thin cut
(17:45):
chicken breasts. I mean, it's amazing for easy cooking, tons
of sides, tons of appetizers. So we can really hit
a lot of different things, everything from like you know,
two hundred dollars Wagoo steaks down to even a primary
bi you can get for under twenty bucks.
Speaker 1 (18:00):
Yeah. So with you know, a chefy mindset and you
want to create something, you got it here the ingredients.
If you want to take a night and enjoy a
TV show or binge like Handle likes to do, you've
got plenty of easy stuff that's ready to go and
still with the same quality. One thing that I wanted
(18:24):
to mention about the freezing. The reason why the speed
of freezing is so important. When you freeze anything that
has liquid obviously is going to start shaping crystals. Those
crystals are like little daggers. They start That's why some
things just don't freeze well. They start to break down
the cell structure with like these little knives. If the
(18:45):
technology has gotten to the place where they can freeze
so quickly that you don't get those things that change
the texture of the food and you don't get damage
to the nutrients like old school style or what we
would do if we did it in our refrigerator exactly.
So that's what sets the part. That's why you see
things like frozen is fresher. Chefs will tell you that
(19:06):
they when things are at their peak, you're better off
getting something from a can. Then you would be getting
a fresh tomato off of peak season, things like that,
and that's I didn't want that to go by the wayside.
Why you see things like frozen, it's fresher and what
that means.
Speaker 7 (19:22):
Yeah, it's the overall union experience of the product is
it's it's really it's interesting to the first time you
try it because you're shocked at how much fresher it tastes.
You know, you think about bags of chicken. If you
were to buy a bag of chicken at most grocery stores,
it's all clumped together like a chicken sickle. We freeze
each piece individually and then put it into the bag.
So we even have chicken cubes and chicken strips that
(19:42):
you could take three four out, throw them in a skillet,
cook them from frozen. After five or six seconds, you
can season them, throw the rest back in the freezer,
and you have it ready to roll.
Speaker 4 (19:51):
How big are your blast freezers?
Speaker 7 (19:53):
They are bigger than this store that we're in, and
there are about three stories so, and it's a reverse
quart screw, so all the protein is set it reverse
reverse corkscrews to the top and by the top everything
is completely frozen. So smaller pieces freeze quicker. Larger pieces
like the briskets will take a little bit longer.
Speaker 2 (20:10):
So yeah, I'm assuming then you you talk about measuring
it as how many pieces per hour?
Speaker 1 (20:15):
Right?
Speaker 7 (20:16):
Yes, so, well they don't really do it by hour.
They just do it by by how much they could
fit on the plates because they really got to get
it going quick. So we can freeze like, you know,
thousands of pounds at a time.
Speaker 1 (20:26):
Have you ever done a human work? You're gonna try.
We're gonna try and preserve what.
Speaker 4 (20:29):
Do I look like, Walt Disney?
Speaker 1 (20:30):
Yeah, we want to preserve you, yeah, forever, and then
we're gonna thaw you out. Yeah, yeah, we can try it.
Speaker 4 (20:37):
Yeah, yet, where where are your plants?
Speaker 7 (20:41):
By the way, we're on our plant is in North Carolina, Okay,
so that's where it's all frozen, and then it's shipped
to a central area in Atlanta, and then from there
it goes to all of our stores across the country.
So it's it takes like probably like a three day
process from when it's frozen to actually into the stores.
Speaker 2 (20:58):
But it doesn't matter obvious if they if they's kept frozen.
Speaker 7 (21:01):
Exactly and everything is our whole supply chain is frozen.
Trucks are frozen, the stores are frozen.
Speaker 1 (21:06):
So nothing.
Speaker 4 (21:07):
How did the trucks move they're frozen.
Speaker 7 (21:09):
Well, we put them on skate interviewing, they go on skates,
So there's skates. I don't know you've ever seen them.
There's sometimes there's sparks, but there they are there skate,
but they have to go on a thowt truck.
Speaker 4 (21:20):
That is phenomenal that you're talking about something free stories.
Speaker 1 (21:25):
People. We've talked about this on the show, that there
is technology that we think is old technology like freezing
that has changed over the years. It's a game to
get down to these small, small and very quick ability
to freeze something and keep it in its natural state,
and that sustainability comes with that.
Speaker 7 (21:42):
Just the flavor, Yeah, the freshness. That's the thing that
really struck me the most when I first started, before
I started working here. I tried the products and I
was like shocked at how fresh it tastes.
Speaker 1 (21:51):
It because we have taught everybody to think that there's
fresh and frozen, that they can't be the same. Exactly Already,
We'll be back with Moore. Give a hand to Ron
Smith the GM here. Thanks buddy, it was a real
pleasure to meet you in person.
Speaker 4 (22:04):
Thanks mine.
Speaker 6 (22:05):
You're listening to The Fork Report with Neil Savedra on
demand from kf I am six forty.
Speaker 1 (22:11):
Mister Bill Handle, thirty thirty years of Well, I'm gonna
say this in quotes friendship that we've known each other.
Now I have the honor of being a third banana
on his show.
Speaker 4 (22:23):
Jeez, Neil, you already have the job.
Speaker 1 (22:26):
Stop it, hey, listen. It's an honor. Yeah, it's an honor,
mister Handle. Yeah, yeah, yeah, yeah, mister mister Handle, it
is an honor. Wolf. It is my absolute pleasure. But
to sit with you every single morning on the show
is a lot of fun. Yes, a lot of people
are are glad that I throw a bit in your
mouth and a saddle on your back.
Speaker 2 (22:45):
Well, I do want to say something, Lindsay, is the
last day that I broadcast We're going to broadcast what
Neil and I talk about.
Speaker 4 (22:55):
During the breaks. Now, it would be the last day anyway, but.
Speaker 1 (23:01):
It would be the last day the FCC allowed airwaves.
That's true. They would go and take down every single antenna.
That's true across the nation. We're broadcasting live today a
wild fork here in Laguna ne Gal. Are you folks
from Liguna gal you close by? Wow? They what they
don't allow napping here? That's that's all the energy you have? Huh,
(23:24):
Laguna Galla. It's gorgeous out here, beautiful. This is a
great area. We're at the wild Fork Lapause and Aliso
Creek just on the corner and you can come by
and say hello, you'll you're gonna be smelling the big
green eggs are out there grilling up a storm. And
one of the chefs out here that is putting together
some of this great stuff is this man right next
(23:46):
to me. How are you? By the way, And I
see a chef, Allen Ramirez. He is of butter Is
it butterfight or butterflight? But oh yeah, because butterfight is
that's I wouldn't get in a butterfight. Has anybody here
been in a butterfight. Know, does anybody here want to
get in a butterfight? I will take you down. I
will take you down, sir, I will, I will. I
(24:09):
will knock you down with butter. I will drop you
like third period French already. H So you do catering, yes, sir.
Speaker 8 (24:19):
So I focus on doing private dinners in catering and
fine dining.
Speaker 1 (24:23):
And find any yes, sir. I always refer to those
of you who do the culinary arts by way of
catering as the front lines. That's like military, because you
are in a foreign area. Usually you know you're not
in your kitchen per se. You may do some prep
(24:44):
or some things like that, but you've gotta set up
and everything's got to be perfect somewhere other than your kitchen,
like a restaurant.
Speaker 3 (24:51):
Correct.
Speaker 8 (24:52):
Yeah, So we do face some challenges and adversities when
it comes to catering because of the unknown or where
you're going. I've ended up uh in boats where there's
no light and we still have to make it happen.
Speaker 1 (25:06):
They're like, we have no power and there's a gas leak.
I will make it work.
Speaker 3 (25:11):
We'll make it work. We'll make it happen. So we
do a lot of business in that way, so home.
Speaker 1 (25:17):
Chef, and you can find out more by the way,
if you're looking for somebody to cater at butterfight dot com.
Butterfight dot com chef Alan Ramirez. So, what are some
of the things you're known for as far as catering
on an event. We're in fall, we're just before Thanksgiving,
(25:39):
not you know, you're not into Christmas and hanuk and
all that yet, what would be something if someone hired
you tonight? What would you say? This is a great
fall menu.
Speaker 8 (25:47):
Okay, So I've met Wild Work about it like seven
months and they've been sponsoring and helping me with my
private event in charities.
Speaker 3 (25:57):
So for this, I actually have ap with outs.
Speaker 8 (26:00):
How you guys are welcome to come out and enjoying
some of the meals I've done. So I went with
two appetizers, a side dish, and then we're showcasing the
duck that they have here, so it's the colored duck,
and they all come frozen, so you have to do
frosted and die it out, and you're refrigerator for a
couple of hours or a whole day because they're flash frozen.
Speaker 3 (26:25):
And I fabricated the duck.
Speaker 8 (26:27):
I separated the breast from the whole duck, and then
I come feed the thighs duck.
Speaker 1 (26:36):
Comfeet is one of my absolute favorite things. So explain, chef,
what the term comfeet means.
Speaker 8 (26:41):
So comfee is a French word and it means in fact, so.
Speaker 3 (26:45):
You cook them in their own fat.
Speaker 1 (26:47):
So I'm neil coomfee ahead.
Speaker 3 (26:49):
I'm alan comfete.
Speaker 1 (26:52):
You're well used to be, Yeah, skinny bastard right. So,
And it's a poaching in its own face.
Speaker 8 (27:01):
It's a poaching in its own fat. And I treated
as such. You don't do anything to the pan. You
drop the thighs, fully thought out and and pat dry.
And they slowly started rendering their own fat. And as
it goes, it starts turning it into deliciousness. And then
I removed them, drained the fat, and I incorporated a
(27:24):
mirr paw, which is onions, uh, carrots and celery.
Speaker 3 (27:30):
And I saw take that down.
Speaker 8 (27:34):
Yeah, I did glaze that with the Burgundy wine, and
I reduced that for a little bit, and I incorporated
a beef stock and I cooked.
Speaker 3 (27:42):
I introduced back the thighs into it.
Speaker 8 (27:44):
So I cooked it similar to what a cocovon is,
but instead of a cocovon, which is chicken, I did
a coke.
Speaker 3 (27:51):
A duck ovon basically.
Speaker 1 (27:55):
The chef.
Speaker 8 (27:59):
So I did a duckle and after that we completely
put them down, shed them and that was our base
for our duck on feet and then the breash we
pants here it. So the breads actually had a two
day process too. Once I fabricated, I let them air
drive for about two days just so that I could
get a crisp on the top. And it kind of
(28:19):
mimics the top of chichaterne because it dries.
Speaker 1 (28:23):
Chitarne is obviously the fried pigskin, but when it comes
to that, what Chef is talking about is something that
we can use for Thanksgiving as well. One of the
hot tips is after you've thought out your bird, you
uncover it in the refrigerator overnight. The air is going
to sap up that extra liquid and that's what's going
(28:43):
to give you that really crispy skin on the outside.
Speaker 8 (28:46):
So whenever you want to get a crispy skin, you
have to dry it out.
Speaker 3 (28:51):
It has to be pretty much dehydrated so that it's
able to crisp up.
Speaker 8 (28:55):
You want to remove as much moisture as you can
from the bird to get a chrispy skin. So when
you guys try the doug brids that we have, you
guys are gonna notice a crispy skin because of that
process that I took extra.
Speaker 1 (29:09):
Yeah, you're talking about this and you what do we
look like?
Speaker 4 (29:14):
A Usually when we.
Speaker 1 (29:16):
Do these deals, they just can't lined up here. Well
it's frozen, but it's there. No, it's a well out
there they're cooking.
Speaker 4 (29:24):
Yeah, we I don't understand.
Speaker 1 (29:25):
You want to with me? No, it's chef. What a
pleasure less Give a round of applause to Chef Alan Ramirez.
You can find him at butterfight dot com butterfight dot com. Chef,
thanks so much for coming on. Happy holidays to you.
Thanks for coming by. You've been listening to the Fork Report.
You can always hear us live on kf I AM
(29:46):
six forty two to five pm on Saturday, and anytime
on demand on the iHeartRadio app
Hey, it's Niel Savedra. You're listening to kfi EM six
forty the four report on demand on the iHeartRadio app. Hey, Bill,
all wait for you to put the headphones on. Okay,
here you go.
Speaker 2 (00:12):
Let me yeah, let me turn around. Yeah, how long
we've been doing radio? I still don't know any of
the on button.
Speaker 1 (00:16):
Okay, okay, let's play a quick game. Which one of
us has a star on the Walk of Fame and Marconi? Yeah,
the one who couldn't turn his mic on exactly right
once again? No gift? All right, Bill, This is where
I tell a joke at the beginning of the show. What's
the difference between roast beef and pea soup?
Speaker 2 (00:38):
It's hard to do A no, I'm not gonna go there.
This is a no, no, I'm not gonna go there.
Speaker 1 (00:46):
Anyone can roast beef.
Speaker 2 (00:48):
Okay, that's good, you got it first. By the way,
you ever seen The Exorcist? You can't do that with
roast beef.
Speaker 1 (00:56):
No, you cannot. Let's start the show show Okay, Well,
hello everyone, how are you? Let me see with a
show of hands, how many of you have been in
a wild fork before? Oh, look at that that's great.
Are you recurring shoppers here? Good for you. It's fantastic,
(01:19):
isn't it. I'm like a kid in a candy store,
except it's meat and appetizers and great fish. But similar
to have you walked around handling?
Speaker 2 (01:28):
No, I lived near a Wild Fork. I've been going
there for years. And this is not me blowing smoke either.
I love their food. The meats are fantastic. Their cheesecake
is to die for. I don't know if you've ever
tried their cheesecake.
Speaker 3 (01:42):
I'm not.
Speaker 4 (01:42):
It is absolutely excellent.
Speaker 2 (01:45):
And the ampanadas they have, and I mean all of it,
and their meat, I just sometimes it's so good.
Speaker 4 (01:50):
Sometimes I'll just eat it frozen and raw.
Speaker 1 (01:53):
Yeah it's good. You can have yourself a New York stripsicle. Yeah,
but it's very good.
Speaker 2 (01:59):
So, yes, I have been through Wild Fork and it
was kind of neat. One of the reasons I came
here because I bet here so many times.
Speaker 1 (02:05):
It wasn't because we've known each other for thirty years.
Of course, not that would be too kind. So it's
Neil Savadra Bill handled today as we broadcast the Fork
Report live here in Lagunda de gal It is what
a great location. We're here on the corner. You can
come by and say, Hi, We've got Big Green Egg
out there, Wahoo's fish Tacos, they're grilling some of the
proteins and great food that we have here in front
(02:27):
of us at Wild Fork. And really it's an opportunity
to kind of kick off the holidays and say, you know,
if you haven't been in one of these stores, if
you haven't had an opportunity to check them out, this
kind of innovative shopping experience, to me is one of
the things that I know. Foodies love, Foodies like you,
foodies like me, And so we thought what a better
(02:49):
way than to kick off the true holiday season with
us hanging out here at wild Fork. So if you
have any questions, I will do anything I can answer.
They also have great folks roaming around can answer questions
about anything they have here. I will tell you. We'll
get into the technology of freezing and how it has
changed over the years and the quality that comes with it.
(03:11):
We'll get into all that, and we'll talk to some
other good folks as well as we kind of launch. Now.
We haven't done a true thanksgrilling event in a long time.
It's been a while and this is the closest we've
done to it. This is our our first ever forkin
Thanks grilling because we do have the grills fired up
out there. We will be giving away a Mini Max
(03:33):
Big Green Egg, which is a little strange because this
is actually their only portable one, so it is a
big Green Egg, but it's a small big Green Egg.
Speaker 4 (03:45):
There you go.
Speaker 1 (03:45):
Yeah that makes sense.
Speaker 4 (03:46):
Yeah, you've taught me in the getting one.
Speaker 2 (03:48):
By the way, I will tell you I'm going I'm
going out there and did you see him?
Speaker 4 (03:52):
Yeah, so sort of saw him. I was on the way.
I was talking to people.
Speaker 2 (03:54):
But I'm believe me. I'm going out there and I'm
going to talk to the guy about, you know, buying
one the accession at the Neo Sevedra discount it is
it will.
Speaker 1 (04:04):
Be another reason why you're here.
Speaker 2 (04:05):
By the way, I want you to point I want
to point out something, Neil, as you talk about the
shopping experience here, don't you just go into the freezer
and take your food to the counter and pay for it?
Speaker 4 (04:15):
Is that the shopping experience?
Speaker 1 (04:17):
Oh, you don't show up like I do.
Speaker 4 (04:18):
I was getting it.
Speaker 1 (04:21):
No, I was going down everything and if you look
in the back, you'll see there it says cook from frozen.
If you look at the way the packaging is made there,
it's kind of concave and it sits in there. These
are all this is all well thought out preparation, not
only in the packaging, using the best packaging, making sure
(04:43):
that they're using the least amount that they can for
what they're selling. But if you look, you can actually
safely thaw that out. And some of these will cook
right from frozen. So some of these fishes, they'll come
and the fish protein will come kind of in a
in a little container like that, and you put cool
water on it and every thirty minutes it will start.
(05:03):
You want to change that water. But this is the
process where you think, oh, it's frozen, so I'm not
using it tonight, and that's not the case. There are
many things here that you could go either straight into
your oven and start prepping. And if you look over
where it says easy, you got easy healthy, Frozen is fresher,
which we're going to get into why that is more
(05:24):
true than people think. And then personal chef, you got
all these different areas inside here in front of us, Bill,
are you looking at the lineup for the exotics. Look alligator, ostridge, rabbit, duck, venison,
which is you know, great for Christmas. You can get
eight of them, Get eight of them and you line
them up in a row. You put little antlers. No, okay,
(05:48):
but you've got all of these bison elk.
Speaker 4 (05:49):
Yeah, No, it's kind of neat.
Speaker 2 (05:50):
When I see a sign exotics, I go into a
whole different range.
Speaker 1 (05:55):
You know, we'll keep moving. Yeah, the bison. A lot
of people don't know this about bison. Bison ground beef
in the like or not beef, But the ground bison
is not only incredibly flavorful, but it's actually really it's
low in fat and you get all that flavor. So
it's an excellent cut. And everybody that tries it in
(06:17):
burger form always freaks out and said, that is one
of the best I've ever had. So we'll get into
some more of these cuts and more as we celebrate
walking into the Holidays. As we are here from Wild
Fork in Laguna Negal come out say hello, what is it?
Lapause and Aliso Creek? Is that where we're at? Okay,
(06:37):
come out say hello, and we'll be doing some giveaways
and you can eat and have a good time. It's
the forkport of Neil Savadra along with my buddy Bill
Handle today, let's get the latest news. Hey, who's in
the news center right now?
Speaker 5 (06:48):
Me?
Speaker 2 (06:48):
Actually?
Speaker 1 (06:49):
Hi, me right here. I like how you say that, Like,
I've got video of you.
Speaker 6 (06:55):
It's me.
Speaker 1 (06:57):
It's like when you're seeing somebody a new girlfriend or boyfriend,
and you call up and go it's me, and they're like, hey,
I'm seeing a bunch of people. You've got to be
more success.
Speaker 6 (07:08):
You're listening to the Fork Report with Nil Sevedra on
demand from KF I am six forty.
Speaker 2 (07:14):
You should tell the story when we first met, and
we can't use the word tell that story.
Speaker 4 (07:20):
It's a great story. I'll tell the story.
Speaker 1 (07:22):
No, No, don't tell the story. It's offensive completely No.
And why would you want to be offensive to all
these nice people?
Speaker 2 (07:30):
Oh?
Speaker 4 (07:30):
Why would I want to be offensive?
Speaker 1 (07:32):
Please?
Speaker 2 (07:34):
I think we want to know why you Anyway, he
had an ear ring thirty years ago and I was
introduced to him and he goes, wow, Bill, I'm a
big fan.
Speaker 4 (07:43):
Is that an earring? Yeah?
Speaker 2 (07:45):
And then I called him a pejorative which I'm not
going to repeat.
Speaker 4 (07:49):
I would have ten years ago. And then the bagel incident.
Speaker 1 (07:54):
Oh when I brought you they were.
Speaker 2 (07:56):
Supposed to bring me bagels, but you were late. You
can't do that on radio anyway. Okay, sorry about that,
it happened. Let's move on, shall we please your show?
Speaker 1 (08:09):
It is not when I'm sitting next to you, Yes
it is, Yes, it is all right. As we're out
here at wild Fork in Lagod and de Gal. What
a showing. Thank you so much meets a lot to
me that you guys came out today to hang out
and have some food, talk about Thanksgiving and and also
if you don't know about wild Fork, we want to
introduce you to some people throughout the program as uh,
(08:32):
as well as the folks from Big Green Egg and
Wahoo's and all of this stuff, so stick around for that.
Right now, I want to introduce you to the director
of Operations of the West Region for wild Fork. What
a looking at the map of the travels you've taken
to land you here, and I want to make sure
I pronounce it right. It's uh put us us put us,
(08:53):
that is correct, it's cut us uh and it's uh tiliani. Yes,
what a pleasure. Nice to meet you.
Speaker 5 (09:01):
Thank you very nice to meet you as well.
Speaker 1 (09:03):
So when you're doing operations and how many locations are locally,
what do you have, Like, we.
Speaker 5 (09:10):
Have ten locations in California. We are close to opening
our eleventh location, which is going to be in Encino.
Speaker 1 (09:18):
Oh, look at that.
Speaker 5 (09:19):
We have one more location in the pipeline which is
Specific Beach in San Diego.
Speaker 1 (09:25):
Oh excellent. We have a lot of listeners out there
in San Diego as well. So as a director of operations,
what is your day to day what your hands and
your insights have to be woven throughout every part of
the company. I imagine on the day.
Speaker 5 (09:41):
To day absolutely, you know, it's a fascinating role because
it really allows you to be in touch with the customer.
And that's really what we prioritize at Wildfork. We are
a customer centric business, and so a lot of the
day to day really revolves around what the customer is
telling us as a business and as a in terms
of what they want to see in terms of products
(10:03):
in our stores, product lines, programs, and so while a
lot of the day to day goes into managing the operation,
managing a fantastic team that we have out here in California.
At the end of the day, it's about taking care
of the customer, and so my role really revolves around
listening to the customer. We have fantastic insights into what
(10:24):
customers are telling us every day when they shop with us,
and it's just making sure that we are tailing ourselves
as best as possible to our customer base over here.
Speaker 1 (10:33):
And we did a show of hands earlier and a
lot of people are repeat customers. So that's a big
high five to you and your colleagues. Is to what
you're doing in a case like this, the uniqueness of
the store? Why Wildfork? What sets it apart? Why is
it different than any other experience or gross or those
(10:54):
types of things.
Speaker 5 (10:55):
Yeah, I think it's a great question, and it's a
question that we get a lot. I think when you
think about wild our objective is to be the first
option for meat and seafood, and the way we're going
about that is number one, we blast freeze all of
our proteins that temperatures of negative forty degrees and under
thirty minutes. We get asked a lot why do you
(11:15):
do that. We do that because it allows us to
conserve the quality of the protein protect the nutrients in
the protein as well, and at the same time be sustainable.
If you think about food waste in this country today,
fifty percent of food waste. Fifty percent of food goes
to waste in this country. That's an alarming number.
Speaker 1 (11:34):
And that's not hyperbole. We've talked about this on the
program before.
Speaker 3 (11:37):
Absolutely.
Speaker 5 (11:38):
I mean, you think about being a sustainable business and
you consider that metric in front of you. Being frozen
allows you to be more sustainable, and I'm proud to
say that as a business, less than one percent of
our food goes to waste, which also means that less
than one percent of the food that you buy here
at Wildfork is going to go to waste. Right, so
you think about protecting the environment, caring for the planet,
(12:00):
and really reducing waste. I think Wildfork presents such a
nice option for customers. But then in addition to that,
by being frozen, we're able to extend the shelf life
of the product and offer a plethora of options for
our consumers. I mean, you can find over seven hundred
cuts of meat and seafood, over two hundred different cuts
of beef, and I can't remember the last place that
(12:22):
I walked into and found that much variety in protein. Right,
So if you're a foody, you love to cook, you
love to eat, you should be shopping at Wildfork. As
a result of extending shelf life in product and reducing weight,
we're also able to lower prices for consumers. So you
have the benefit of quality, you have the benefit of
shopping through an entire assortment of protein.
Speaker 1 (12:45):
And you have low prices.
Speaker 5 (12:47):
But what really sets us apart is all of that
is great, but it doesn't matter if you don't have
the experience level in the stores. And that's what we
pride ourselves on. When you shop at Wildfork, you're gonna
get green. You're going to be asked if you need
any assistance. And we have a really thorough program for
onboarding employees in our business, and that means that they
(13:09):
are well versed in all the products that we carry.
And so even if you're looking for suggestions, recipe advice
on how to cook anything that we carry in the stores,
you're going to find that in the store and in
all of our locations.
Speaker 1 (13:21):
I noticed that, and we've got to get some news
here in a second, but I noticed that if you
look folks where you're shopping. There are QR codes there.
Those QR codes give you the option to find recipes
for some of the exotic meats and beyond. So I
really like that in the experience how that comes together absolutely,
Thanks so much for taking the time to come on.
(13:41):
We're going to be talking to Ron Smith coming up,
who is the GM of the location here, and I
have some thoughts to explain on why you folks at
Wildfork have mastered the freezing element and why that speed
of freezing is so important. We'll get into those details
with Ron, but I appreciate you taking a toss.
Speaker 5 (14:00):
Of Thank you very much.
Speaker 4 (14:01):
Hars you explained everything you left out. That the food
just tastes great.
Speaker 1 (14:06):
Bill forgot to say that it bills like, that's what
I care. I know. I mean, well, if it's not,
if it's rotting, it's not going to so the sustainability.
Speaker 5 (14:15):
And it really does that. We stand behind the quality
of the food. That's first and foremost important to us.
So yes, thank you for the reminder.
Speaker 1 (14:22):
Yes, you stand behind the quality. Bill stands behind whoever's cooking.
That's correct. It's a good match made in ebit.
Speaker 6 (14:29):
You're listening to the Fork Report with Nil Sevedra on
demand from KF I am six forty.
Speaker 1 (14:35):
Your dog is beautiful. What kind of dog is that? Pomeranian? Oh?
Look at your face? Ron?
Speaker 4 (14:44):
How many cuts can you get off of a Pomeranian?
Speaker 7 (14:46):
So there's not Uh, well that's I'm not skilled enough
to answer that question.
Speaker 1 (14:53):
Oh let me feel Is there any meat on that dog?
Speaker 4 (14:56):
Hello? Oh what a sweetheart? Oh what I love?
Speaker 1 (15:00):
Oh my god, I've never seen a dog used perel
before after Bill touched it. Yeah, that's interesting. That's an
interesting reaction. Smart dog. All right, we're out here. It
is the four Report on Neil Savadro along with my
buddy Bill Handel. He is broadcasting live with us today
as we are here at Wild Fork in Laguna Negal.
(15:20):
What a great location. The vibe of the store is
just great. You kind of come in and want one
of each. Well, I'm not saying you couldn't do it.
I'm just saying you might wanna. You know, if you
come here, ask for Ron. Ron Smith is the GM
here and he oversees this location. How you doing, brother, good?
How are you guys? Celent? And Ron's a listener too,
(15:43):
so yeah, that's cool. That's cool.
Speaker 4 (15:45):
By the way, are there any Koreans in the audience
that I've offended?
Speaker 2 (15:48):
You know what, You've offended every person here? I know you, sir,
you ma'am. Yeah, you know I'm a big fan. Yeah
of this.
Speaker 4 (15:56):
You have been for years.
Speaker 7 (15:57):
Yeah, yeah, you've been going to our mission bioso for
a while a while. It's yeah, it's quite stuff people
don't when you're in there.
Speaker 3 (16:03):
No, it's not.
Speaker 1 (16:04):
But yeah, yeah, we had to call the police out
of time.
Speaker 4 (16:08):
But anyway, it's a pleasure meeting you kind of. I
can put a face through it.
Speaker 1 (16:12):
Yeah, to a name, to the beat, to the meat. Ye, yes,
what's your goat to cut here?
Speaker 4 (16:19):
You know I've done.
Speaker 1 (16:20):
I've done doing the apps of the frozen, the easy stuff.
Speaker 4 (16:23):
I know, No, I did a couple of times.
Speaker 2 (16:25):
I bought the Chateau Brian and I do uh burgers
with the beef, the organic beef, which is just.
Speaker 4 (16:34):
And it is so good, as you were saying, the
flavor is so good. Yeah, I do a lot of stinks.
Then the Rabbi's here cheesecake is to die for love.
People don't know how good your cheesecake.
Speaker 7 (16:46):
And we just started pumpkin pie this year. All right,
it's like probably some of the best pumpkin pie have had.
Speaker 2 (16:52):
Okay, And because because I'm pitching when I'm a whore,
I'm going to take a bag full of this stuff.
Speaker 1 (16:56):
You know that, don't you absolutely absolute? All?
Speaker 3 (16:58):
Right? There you go.
Speaker 7 (16:59):
You don't want gave me his credit cards, so it's
we got to get covered.
Speaker 1 (17:03):
What you don't know is I have is credit cards.
So I didn't read the name. I just go ahead.
Somebody gave me a card. So guess some kids, what
are you excited about? You with all these people? I mean,
there's a lot of people that have shopped here before
loud for but for the ones that haven't, what what
are you most proud as manager? When they go in
and explore so a lot of things?
Speaker 7 (17:23):
I mean, it's it's tough to say just one thing,
but we can cover so many things for so many people.
So a lot of our customers first time that they
find us, it's for a special occasion. It's a barbecue,
it's a birthday, it's something like that. So they grab
a pekanya, they grab a Wagoo steak. But then, like
as we show them throughout the store, we can solve
so many issues like for daily cooking organic thin cut
(17:45):
chicken breasts. I mean, it's amazing for easy cooking, tons
of sides, tons of appetizers. So we can really hit
a lot of different things, everything from like you know,
two hundred dollars Wagoo steaks down to even a primary
bi you can get for under twenty bucks.
Speaker 1 (18:00):
Yeah. So with you know, a chefy mindset and you
want to create something, you got it here the ingredients.
If you want to take a night and enjoy a
TV show or binge like Handle likes to do, you've
got plenty of easy stuff that's ready to go and
still with the same quality. One thing that I wanted
(18:24):
to mention about the freezing. The reason why the speed
of freezing is so important. When you freeze anything that
has liquid obviously is going to start shaping crystals. Those
crystals are like little daggers. They start That's why some
things just don't freeze well. They start to break down
the cell structure with like these little knives. If the
(18:45):
technology has gotten to the place where they can freeze
so quickly that you don't get those things that change
the texture of the food and you don't get damage
to the nutrients like old school style or what we
would do if we did it in our refrigerator exactly.
So that's what sets the part. That's why you see
things like frozen is fresher. Chefs will tell you that
(19:06):
they when things are at their peak, you're better off
getting something from a can. Then you would be getting
a fresh tomato off of peak season, things like that,
and that's I didn't want that to go by the wayside.
Why you see things like frozen, it's fresher and what
that means.
Speaker 7 (19:22):
Yeah, it's the overall union experience of the product is
it's it's really it's interesting to the first time you
try it because you're shocked at how much fresher it tastes.
You know, you think about bags of chicken. If you
were to buy a bag of chicken at most grocery stores,
it's all clumped together like a chicken sickle. We freeze
each piece individually and then put it into the bag.
So we even have chicken cubes and chicken strips that
(19:42):
you could take three four out, throw them in a skillet,
cook them from frozen. After five or six seconds, you
can season them, throw the rest back in the freezer,
and you have it ready to roll.
Speaker 4 (19:51):
How big are your blast freezers?
Speaker 7 (19:53):
They are bigger than this store that we're in, and
there are about three stories so, and it's a reverse
quart screw, so all the protein is set it reverse
reverse corkscrews to the top and by the top everything
is completely frozen. So smaller pieces freeze quicker. Larger pieces
like the briskets will take a little bit longer.
Speaker 2 (20:10):
So yeah, I'm assuming then you you talk about measuring
it as how many pieces per hour?
Speaker 1 (20:15):
Right?
Speaker 7 (20:16):
Yes, so, well they don't really do it by hour.
They just do it by by how much they could
fit on the plates because they really got to get
it going quick. So we can freeze like, you know,
thousands of pounds at a time.
Speaker 1 (20:26):
Have you ever done a human work? You're gonna try.
We're gonna try and preserve what.
Speaker 4 (20:29):
Do I look like, Walt Disney?
Speaker 1 (20:30):
Yeah, we want to preserve you, yeah, forever, and then
we're gonna thaw you out. Yeah, yeah, we can try it.
Speaker 4 (20:37):
Yeah, yet, where where are your plants?
Speaker 7 (20:41):
By the way, we're on our plant is in North Carolina, Okay,
so that's where it's all frozen, and then it's shipped
to a central area in Atlanta, and then from there
it goes to all of our stores across the country.
So it's it takes like probably like a three day
process from when it's frozen to actually into the stores.
Speaker 2 (20:58):
But it doesn't matter obvious if they if they's kept frozen.
Speaker 7 (21:01):
Exactly and everything is our whole supply chain is frozen.
Trucks are frozen, the stores are frozen.
Speaker 1 (21:06):
So nothing.
Speaker 4 (21:07):
How did the trucks move they're frozen.
Speaker 7 (21:09):
Well, we put them on skate interviewing, they go on skates,
So there's skates. I don't know you've ever seen them.
There's sometimes there's sparks, but there they are there skate,
but they have to go on a thowt truck.
Speaker 4 (21:20):
That is phenomenal that you're talking about something free stories.
Speaker 1 (21:25):
People. We've talked about this on the show, that there
is technology that we think is old technology like freezing
that has changed over the years. It's a game to
get down to these small, small and very quick ability
to freeze something and keep it in its natural state,
and that sustainability comes with that.
Speaker 7 (21:42):
Just the flavor, Yeah, the freshness. That's the thing that
really struck me the most when I first started, before
I started working here. I tried the products and I
was like shocked at how fresh it tastes.
Speaker 1 (21:51):
It because we have taught everybody to think that there's
fresh and frozen, that they can't be the same. Exactly Already,
We'll be back with Moore. Give a hand to Ron
Smith the GM here. Thanks buddy, it was a real
pleasure to meet you in person.
Speaker 4 (22:04):
Thanks mine.
Speaker 6 (22:05):
You're listening to The Fork Report with Neil Savedra on
demand from kf I am six forty.
Speaker 1 (22:11):
Mister Bill Handle, thirty thirty years of Well, I'm gonna
say this in quotes friendship that we've known each other.
Now I have the honor of being a third banana
on his show.
Speaker 4 (22:23):
Jeez, Neil, you already have the job.
Speaker 1 (22:26):
Stop it, hey, listen. It's an honor. Yeah, it's an honor,
mister Handle. Yeah, yeah, yeah, yeah, mister mister Handle, it
is an honor. Wolf. It is my absolute pleasure. But
to sit with you every single morning on the show
is a lot of fun. Yes, a lot of people
are are glad that I throw a bit in your
mouth and a saddle on your back.
Speaker 2 (22:45):
Well, I do want to say something, Lindsay, is the
last day that I broadcast We're going to broadcast what
Neil and I talk about.
Speaker 4 (22:55):
During the breaks. Now, it would be the last day anyway, but.
Speaker 1 (23:01):
It would be the last day the FCC allowed airwaves.
That's true. They would go and take down every single antenna.
That's true across the nation. We're broadcasting live today a
wild fork here in Laguna ne Gal. Are you folks
from Liguna gal you close by? Wow? They what they
don't allow napping here? That's that's all the energy you have? Huh,
(23:24):
Laguna Galla. It's gorgeous out here, beautiful. This is a
great area. We're at the wild Fork Lapause and Aliso
Creek just on the corner and you can come by
and say hello, you'll you're gonna be smelling the big
green eggs are out there grilling up a storm. And
one of the chefs out here that is putting together
some of this great stuff is this man right next
(23:46):
to me. How are you? By the way, And I
see a chef, Allen Ramirez. He is of butter Is
it butterfight or butterflight? But oh yeah, because butterfight is
that's I wouldn't get in a butterfight. Has anybody here
been in a butterfight. Know, does anybody here want to
get in a butterfight? I will take you down. I
will take you down, sir, I will, I will. I
(24:09):
will knock you down with butter. I will drop you
like third period French already. H So you do catering, yes, sir.
Speaker 8 (24:19):
So I focus on doing private dinners in catering and
fine dining.
Speaker 1 (24:23):
And find any yes, sir. I always refer to those
of you who do the culinary arts by way of
catering as the front lines. That's like military, because you
are in a foreign area. Usually you know you're not
in your kitchen per se. You may do some prep
(24:44):
or some things like that, but you've gotta set up
and everything's got to be perfect somewhere other than your kitchen,
like a restaurant.
Speaker 3 (24:51):
Correct.
Speaker 8 (24:52):
Yeah, So we do face some challenges and adversities when
it comes to catering because of the unknown or where
you're going. I've ended up uh in boats where there's
no light and we still have to make it happen.
Speaker 1 (25:06):
They're like, we have no power and there's a gas leak.
I will make it work.
Speaker 3 (25:11):
We'll make it work. We'll make it happen. So we
do a lot of business in that way, so home.
Speaker 1 (25:17):
Chef, and you can find out more by the way,
if you're looking for somebody to cater at butterfight dot com.
Butterfight dot com chef Alan Ramirez. So, what are some
of the things you're known for as far as catering
on an event. We're in fall, we're just before Thanksgiving,
(25:39):
not you know, you're not into Christmas and hanuk and
all that yet, what would be something if someone hired
you tonight? What would you say? This is a great
fall menu.
Speaker 8 (25:47):
Okay, So I've met Wild Work about it like seven
months and they've been sponsoring and helping me with my
private event in charities.
Speaker 3 (25:57):
So for this, I actually have ap with outs.
Speaker 8 (26:00):
How you guys are welcome to come out and enjoying
some of the meals I've done. So I went with
two appetizers, a side dish, and then we're showcasing the
duck that they have here, so it's the colored duck,
and they all come frozen, so you have to do
frosted and die it out, and you're refrigerator for a
couple of hours or a whole day because they're flash frozen.
Speaker 3 (26:25):
And I fabricated the duck.
Speaker 8 (26:27):
I separated the breast from the whole duck, and then
I come feed the thighs duck.
Speaker 1 (26:36):
Comfeet is one of my absolute favorite things. So explain, chef,
what the term comfeet means.
Speaker 8 (26:41):
So comfee is a French word and it means in fact, so.
Speaker 3 (26:45):
You cook them in their own fat.
Speaker 1 (26:47):
So I'm neil coomfee ahead.
Speaker 3 (26:49):
I'm alan comfete.
Speaker 1 (26:52):
You're well used to be, Yeah, skinny bastard right. So,
And it's a poaching in its own face.
Speaker 8 (27:01):
It's a poaching in its own fat. And I treated
as such. You don't do anything to the pan. You
drop the thighs, fully thought out and and pat dry.
And they slowly started rendering their own fat. And as
it goes, it starts turning it into deliciousness. And then
I removed them, drained the fat, and I incorporated a
(27:24):
mirr paw, which is onions, uh, carrots and celery.
Speaker 3 (27:30):
And I saw take that down.
Speaker 8 (27:34):
Yeah, I did glaze that with the Burgundy wine, and
I reduced that for a little bit, and I incorporated
a beef stock and I cooked.
Speaker 3 (27:42):
I introduced back the thighs into it.
Speaker 8 (27:44):
So I cooked it similar to what a cocovon is,
but instead of a cocovon, which is chicken, I did
a coke.
Speaker 3 (27:51):
A duck ovon basically.
Speaker 1 (27:55):
The chef.
Speaker 8 (27:59):
So I did a duckle and after that we completely
put them down, shed them and that was our base
for our duck on feet and then the breash we
pants here it. So the breads actually had a two
day process too. Once I fabricated, I let them air
drive for about two days just so that I could
get a crisp on the top. And it kind of
(28:19):
mimics the top of chichaterne because it dries.
Speaker 1 (28:23):
Chitarne is obviously the fried pigskin, but when it comes
to that, what Chef is talking about is something that
we can use for Thanksgiving as well. One of the
hot tips is after you've thought out your bird, you
uncover it in the refrigerator overnight. The air is going
to sap up that extra liquid and that's what's going
(28:43):
to give you that really crispy skin on the outside.
Speaker 8 (28:46):
So whenever you want to get a crispy skin, you
have to dry it out.
Speaker 3 (28:51):
It has to be pretty much dehydrated so that it's
able to crisp up.
Speaker 8 (28:55):
You want to remove as much moisture as you can
from the bird to get a chrispy skin. So when
you guys try the doug brids that we have, you
guys are gonna notice a crispy skin because of that
process that I took extra.
Speaker 1 (29:09):
Yeah, you're talking about this and you what do we
look like?
Speaker 4 (29:14):
A Usually when we.
Speaker 1 (29:16):
Do these deals, they just can't lined up here. Well
it's frozen, but it's there. No, it's a well out
there they're cooking.
Speaker 4 (29:24):
Yeah, we I don't understand.
Speaker 1 (29:25):
You want to with me? No, it's chef. What a
pleasure less Give a round of applause to Chef Alan Ramirez.
You can find him at butterfight dot com butterfight dot com. Chef,
thanks so much for coming on. Happy holidays to you.
Thanks for coming by. You've been listening to the Fork Report.
You can always hear us live on kf I AM
(29:46):
six forty two to five pm on Saturday, and anytime
on demand on the iHeartRadio app
The Fork Report w Neil Saavedra News
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