@ForkReporter | Hour 1

Technique of the Week: Fall Things that work on the grill Pam Waitt – Pacific Wine & Food

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to kf I Am six forty the
Fork Report on demand on the iHeartRadioapp Live everywhere on the iHeart Radio App.
Hey everybody, it's the Fork Report, all things food, Beverage and
to be on. I am yourfriendly neighborhood Fork Reporter Neil Savedra. How

(00:22):
do you do you know that we'vebeen doing remote and being out and about
and coming in the studio is alwaysa good time to be able to see
everybody and say howdy and hang outand I thank you for taking the time
to hang out with us. Iwant to remind you that we haven't gotten
specifics just yet, but I believewe're going to be. You know,

(00:45):
my new partnership with Big Green Egg, I have been learning a lot.
I'll get into a little bit ofthat later on about some myths that even
I thought that that we're blown outof the water with me playing with this
Big Green Egg, which is justan amazing grill and oven and cooker unto
itself. But we're going to bedoing some live remotes now. We haven't

(01:07):
done a thanks grilling for a longtime, and this is not going to
be thanks grilling proper, but inSeptember and October, so I think it's
the thirtieth is a Saturday. Ithink we'll be going into Valencia to see
our friends at Barbecue's Galore and doan event there where we will be doing
some grilling and some giveaways. Andthen we'll be doing one in October as

(01:33):
well, and I'll get you thedate for that as we get closer.
I just want you to kind ofhave that on the calendars. The one
I believe in October is going tobe out in Torrance, So we'll be
out in Torrance at Barbecue's Galore inOctober, and I believe we will be
at the one in Valencia. Awesometown, Am I right up there at
Barbecue's Galore on the thirtieth of thismonth doing a live broadcast, having fun,

(01:57):
giving away some cool wags like someFok Report cutting boards and all kinds
of great things and cooking and grillingand those things. So just keep that
in mind. We'll be telling youmore as we get closer. Okay,
I feel like we've got one footon the boat to fall and one foot

(02:17):
on summer because we can't really decideweatherwise where we are, and when you
get into fall foods, you know, fall, that thing where all of
a sudden you walk outside, it'sa little chillier, there's a breeze,
and there's just something about it thatyou go, oh, this is what

(02:38):
it feels like in southern California whenit's fall. It's just a little bit
of a and just the tiny bitof a chill. Clouds start changing,
and then all of a sudden westart thinking, gosh, you know what
sounds good? Apple, gosh,pumpkin squashes, chilies, cheese, caramel,

(03:09):
all of these things start to come, but we're not quite there yet.
You're like, you'll get little hintsof it and then it brushes away.
So some of those things, asthat I want to mention is ingredients.
They're ingredients or one side of it, but really technique will be the
second side of it, because thetechnique you use to cook, bake,

(03:34):
or produce something in the fall mightbe slightly different than it is in the
summer, not really because we livehere in southern California, but a little
bit. So I want to talkabout just some like where my mind's been
going because I don't want to leavethe grill, the weather doesn't say leave
the grill. As a matter offact, to me, the weather says
leave the grill when there's big alligatortear, water drops. That's when that's

(03:59):
when I won't open the grill becausemine is not covered. I don't have
a covered area. There's covers forthe grill pieces, but not as a
whole. And I've told you manytimes that I tried that on my Evo
grittle and it was like it waslike air hockey. All the veggies started

(04:19):
knocking. They they just hydroplane.But when you think about those apples,
when you think about pumpkin, thosewinter squashes which are fabulous as soups or
whatever you want to make them,cinnamon, chilies, cheese, Brussels sprouts,
pomegranates, those types of things mayspeak of fall, but it doesn't

(04:45):
mean you can't use them in differentways. For instance, I was looking
to put together a menu for thisweekend for tomorrow, get some time to
cook and hang out, and gotsome nice thick pork chops. Well,
what goes great with pork chops andthose over forty I know are going apples

(05:06):
chops and apple shash. But applesgo well, so does cinnamon goes well.
Even pumpkin goes well. Pumpkin andcinnamon as a puree. So I
start thinking of these things, andsince it's warm, I'm thinking, okay,
I will go out and now youwill grill these things. I will
grill a little butter, a littleolive oil, cinnamon, diced apples,

(05:31):
grill them up. You can doit in a pouch or if you have
some protective container. They make thesereally cool. A couple of people make
them, so it's not one particularbrand, but they look like these tubes,
almost just a little bigger than thoseold bankers tubes. It gets sucked
up and go. But they're likemade of a stainless steel mesh and you

(05:54):
can put all kinds of things inthere. It's very tight mesh, kind
of like you would have on ascreen door or something, but it's stainless
steel. And you put things inthere and you roll them around basically on
your grill, on your grill top. You just roll them around and they
get grilled up nicely. But youthink of something like that. You put
a little cast iron pan if youwant, you put the apples in there
with a little bit of butter,a little bit of olive oil, flavored

(06:16):
olive oils. I highly recommend toenhance things with berries if you're looking for
them. The place I go insouthern California is, of course, our
friends at vomb Foss in Claremont.It's a great day trip too. It's
a lovely little area. There's restaurantsthere, there's even a movie theater.

(06:41):
Crozier lives nearby, and he takespictures all the time going over there and
picks a lot of places. Asa matter of fact, you can follow
him on Iheartcrow on social media andI think that's what it is, and
he has a bunch of pictures ofplaces he goes there. But it's a
lovely time to go and hang outthere on First Street, Claremont, vomb

(07:02):
Foss. You go, and ifour friend Kim People's is there, great.
If not, she has highly trainedpeople that will take you over to
their flavored oils and vinegars and thisis what upscreen your game. So you
take some of that. Maybe youget a berry, or maybe you get

(07:24):
a chili fig which is nice,has little heat but has some of that
sweetness, and you make a toppingfor your grilled pork chop. And now
you've got a great combination that hassome fall flavors, still has you in
the backyard because let's face it,it's still hot. It's going to be

(07:45):
super super hot throughout the day,and so this is something you can do
outside but still get those flavors inand brighten things up with them. All
right, more as we talk aboutcooking and baking and grilling while you're straddling
the fence of summer and fall.Still hot outside, but those flavors were
still craving, like pumpkin, likeapple, like cinnamon, And we'll get

(08:09):
into more of that when we return. It is the fork Port. I'm
Neil Savedra kf I AM sixty.You're listening to The Fork Report with Neil
Savedra on demand from KFI AM sixforty kf I AM six forty live everywhere
on the iHeart Radio app. Hieverybody, I'm Neil. Nice to meet

(08:30):
you, Thanks for coming. Wetalk about food and stuff and we hang
out, talk more about food andintroduce you to neat people tell you about
cool things coming up. A lotof cool things coming up, by the
way, and we'll get into thatshortly. Here in Los Angeles and Orange
County, all kinds of fun things. Don't forget not only to follow us

(08:52):
on when you're listening to us onI hear Radio. It happens, Kaylen,
Relax about it is that people think, oh, I'm already listening to
you, Well you're maybe not usingthe iHeart Radio app in its entirety.
Follow us and you'll get breaking newsfrom KFI and things that you want to
know about upcoming shows. That's thefirst thing. The second thing, if

(09:16):
you miss anything technique of the week, the entirety of the show, you
just listen to it later on theiHeart Radio app. Not cool, the
whole podcast. You can listen tothe entirety of the show. Also,
I'd like to recommend a show ofa friend of mine that I've told you
about in the past that is oniHeart Radio app as well, and that
is our good friends, Simon Majumdarand Eat the Globe and Eat My Globe,

(09:41):
and it is fantastic. He deepdives into the history and everything about
food and goes very deep on thesethings. He's done Gin, He's done
all kinds of fish and chips,all kinds of things where goes deep dive.
So check that out there at theiHeartRadio app as well. All right,

(10:05):
straddling the fence between fall and summer? What to do? What to
do? What to do? Well, I combine the two. As a
matter of fact, corn season youget all that great corn goes through September
thirtieth, so we're still in cornseason. Get those things going and enjoy
yourself. There is I have ohgosh, maybe six ears of corn right

(10:33):
now at the house, and I'mlike, what do I want to do
with them? Well, of course, at least some of them are going
to be grilled. But the thingthat I want to do, and I'll
take pictures, is the corn ribs. If you haven't heard about this,
this is a really neat way.I've had some great ones, but as
a matter of fact, one ofthe best that I had tasted was at
Marongo. Look at all all ofour people are getting loved today. But

(10:58):
it's truth. It is truth Morongoat their marketplace. They had had it
at the Kamal Elkmal, I believeis where they had it, and they
were deep frying corn ribs. Sobasically what a corn rib is. You
get an ear of corn, youcut it in half and then you do

(11:18):
it very carefully with a sharp knife. Then you stand it on its end
and you cut it into quarters.So now instead of having you know,
maybe the size that you'd have ata gathering in the backyard, you usually
cut both you know, the earcorn into two pieces, right, But
then you cut those into fourths lengthwise, and you get like these strips of

(11:41):
corn on the cob. Then whatyou do with them is what makes them
wonderful. Some people will, asI said, some people will deep fry
them and do things to them.I like to grill them here. And
the cool thing is they're gluten free. If you got anybody in your party
or anybody coming over to the housewith those dietary needs, and they're vegan.

(12:03):
Depending on what you put on them. You don't need to put butter,
you don't need to put any ofthose things. So depending on how
you're going to do it, theycan be vegan, which cool. Everybody
wins. So you break down thecorner of the cob into these little ribs,
and when you listen to what youput on the ribs, check this

(12:26):
out. Tablespoon, olive oil,vegetable oil, tablespoon or teaspoon rather smoked
paprika. You see where it's going, that nice smoky flavor. Half teaspoon
coomen, half teaspoon garlic powder manI could just see that half teaspoon salt,

(12:46):
one handful of cilantro. You wantit roughly chopped there for garnish,
and that's what you're going to beputting on that rib as you grill it
off. And if you want tomake a krama to go with it at
the end, you can use plainvegan yogurt, you know, almond yogurt
or so yogurt if that's a need. If not, you can go with

(13:11):
mayonnaise, Go with one chipotle pepperin a dobo sauce. You finally chop
that up. You get half alime juice, that one teaspoon of agave,
quarter teaspoon salt, and you mixthat up and boom, now you
gotta dipping sauce. So you seethat not only could they be an appetizer,

(13:33):
they can be a side and gowith whatever you want. You still
get that wonderful corn flavor them inseason, being in season all through September,
but also have some of those fallflavors, so some of the warm
flavor that comes that smokiness that comesfrom the paprika, the garlic powder of
the kuban, and you have somethingthat's a little bit country, a little

(13:56):
bit of rock and roll, alittle bit fall, a little bit of
summer, and you can enjoy yourself. Another thing that a lot of people
don't think about. If you're thinkingabout being outside and you're doing like a
jacudery board, think about adding alittle grilled element to that, because we
still have some of the heat.Grill your grapes. Grill or roast your
grapes. They're fantastic. They're greatto dice up later and put on top

(14:20):
of a protein like a meat ora steak or something, but they're also
great just to eat with your cheesesand your crackers. Hungry? Can you
tell? All right? Hang out? We got more to com stick around.
You're listening to the Fork Report withNeil Savedra on demand from kf I
am six forty. I am yourwelf at host. You'll Savedra, how

(14:45):
do you do? Thanks for hangingout today. Don't forget you've got twall
as sharp and so cal. Saturday'scoming up at five. We'll talk to
him a little later and hear what'sgoing on. But it's always local and
it's always done with love. Howcan you hate that? Also, just
listening to my bumpers, it's remindingme. Last time I was in Vegas,
I went to the Punk Rock Museumthere in Las Vegas. If you

(15:07):
get a chance to do that,if you're a fan of the music.
It was a really cool and Igot an abbreviated tour from my buddy Joe
Escalante, who invited me out.When I got stuck out there, He's
like, Hey, you're sitting inthere, why don't you come over here.
They had a private launching, aprivate party, and they were kind

(15:28):
enough to Joe was kind of enoughto invite me over. Got to meet
Fat Mike from No Effects and alot of great folks. So it's really
cool you get a chance to dothat, And you can also check on
Joe Escalante's social media when he's outthere doing a tour, which I would
highly recommend. But it was goodfun, a lot of fun and really
great memorabilia, just super cool thingsto that. There were tons of things

(15:56):
I didn't even know about, sovery cool. If you get a chance
of punk Rock Museum is open now, there in Las Vegas. You know
what this has changed on occasion isfor is when it's coming. I'm always
thinking, wow, is it comingin October? No, scratch that off
if it's on your calendar, becausePacific Wine and Food Classic is coming on
the thirtieth of this month. Andhere to talk about it is our friend

(16:21):
Pam. Wait. How are you, Pam? Hi, I'm great,
happy to be here. Always niceto hear your voice. So I'm looking
through the list of chefs and restaurants. You've got some of the folks that
I always love to see, likeChef Leo Rozzo, of course, But
what are some of the any newones, anyone that hasn't been a part

(16:41):
of this in the past. Yeah, we have quite a few. I
think a lot of people are reallyexcited about Royal Hawaiian and they're chefs.
Oh yeah, that's going to beeverybody loves the traditional things from Royal Hawaiian
and they're planning some really cool,fun things. And then Gus is Frank

(17:02):
Chicken. You can't beat that.Everybody's kind of reading about that, and
or has that haired with champagne,which will be glorious. Oh yeah,
this is good. And now haveyou tried any of the beverages at Royal
Hawaiian after they reopened. I haven'tbeen there since they reopened. I they

(17:22):
you know, but we're drinking iton there. I don't know if I'm
remembering any names here. I'm justsaying that it was they brought in their
Their drink program is pretty fantastic.One of the original founders of employees Only
in New York and here in LosAngeles put together that program. It's pretty
fantastic. Well, that's really cool. Now, this is a VIP event,

(17:48):
which means that it's curated for intimacy, that it's not going to be
four thousand people, and you wantpeople to enjoy and connect with all of
these places as many of them asthey can, and explain a bit a
little bit about what makes it differentfrom other food events. So one of

(18:08):
the things that I love about thisevent, and what really sets it apart,
is that we don't oversolve the event. We make it so quality in
all of the partners, the restaurants, the wines, the spirits. Everybody
just really steps up and does agreat job. But you're not elbow to
elbow with people. You're not goingto wait in massive lines. It's a

(18:32):
really nice good space on the water. There's a sand area, grass area,
hardtop area, and you're always justgoing to find, you know,
plenty of room to enjoy and reallyfeel like you can kind of speed date
restaurants and speed date wines and findyour favorites and find your one comfortably.

(18:52):
That's a great way to describe it. Hi, Buy next, Hi,
buy next, and then you findyour favorites and you can go back if
you want. Yeah. Yeah.And this year we have a you know,
have to balance with the restaurants andthat everybody loves and they're used to
and you don't want to change toomuch of it and they you know,
like the Piea, you have tohave Chempiluraza there. People would just lose

(19:17):
it if he wasn't there. Sowe balanced between having those favorites and then
bringing in new ones. Probably abouthalf of the restaurants this year new,
which is really cool, so thatthe people that keep coming back have a
little bit something fresh and then youknow, the new people coming in it's
completely fresh. But the cool thingis the partners that you mentioned are and

(19:40):
I you know a lot of peoplewill want to scroll past part don't do
that. Look, if you lovethese events, you've got to look at
the people that helped put them on. I just want to tip my hat
to a few of them. CadillacCourt, Orange Coast, the magazine for
Orange County makers Mark going through afew of these chefs Toys. We love
the folks at Chef's Toys, Gelson's, STELLATOI visit Newport Beach, Melissa's of

(20:06):
course, gosh who else? Wehave other thermidor all kinds of people that
participate outside that keep the cost downand be able to make a high quality
event, and I want to makesure we mentioned them, Pam, Hang
tight, we come back. Iwant to talk to you some more about
the upcoming Pacific Wine and Food Classic. It is on the thirtieth of September.

(20:30):
It's coming very quick. We'll tellyou about tickets and all of those
things shortly, so go know whereand then we'll get into all of that
for you as well. So hangtight and we'll come back. It is
the Fork Report. I'm Neil Sevadrakf I AM six forty. You're listening
to The Fork Report with Nil Sevadraon demand from kf I AM six forty.

(20:53):
Hey everybody, it's the Fork Report, all things food, beverage and
beyond. I am your well fedhost, Neil Savedra. How do you
do? Thanks for hanging out.I will be with you until five o'clock.
Then we hand everything over to ourfriend to Wallace Sharp, who takes
over with so Cal Saturdays, whichis always live, local and focused on

(21:17):
things going on here, events forthe family, news of the day,
and everything in between. But hejust does it in his own magical to
Walla way. So check him outthere, won't chew? Right now,
we're talking with my friend Pam Waite. She's been on the show many many
times talking about different events and thingsthat she does. They're in Orange County

(21:37):
as she is the president of OrangeCounty Restaurant Association. And the next thing
coming up is Pacific Wine and FoodClassic. It is on the thirtieth of
this month. I will tell younow is the time to get tickets.
So why don't you start with that. I know it's an exclusive event,
it's not an inexpensive ticket, butit is all encompassing there, correct,

(22:03):
that's correct. So the one ticketgets you all involved. Yeah, okay,
So, and what is the costof a ticket right now. Well,
the only tickets that are left arethe two o'clock entrants and they are
one hundred and ninety five dollars.Okay, so yeah, we sold out
of the one pm early entrants.But the entire event is the v IP

(22:26):
event, and like you said,it includes all your food, all your
drinks. There's live music, andpart of it there's a DJ, and
another part of it there's silent disco, there's ice cream. It's just it's
kind of a food paradise. Yes, it is lovely and I've been many
times described the location in the vibe. Yeah. So it's at the Newport

(22:48):
Beach Dunes right there on the bay, and the vibe is something I'm really
proud of because the food and thedrinks are stellar, but the vibe is
casual and people are really enjoying themselves. And it's the type of event the
food and wine you would think itwould be black tie, it's just not.
And so you get kind of thebest of all worlds. And it's

(23:12):
a great end of summer. Andkick started to fall the next day.
Yeah, and it really because youstill got the heat and the beauty of
the weather in a location that isunique to California and one of those great
places to be there overlooking the Bay. Great uh you know energy because you

(23:33):
know sand and water bring that inSouthern California, but you do. It's
I like your description of it couldbe black Tie if you wanted it to
be, but the vibe is definitelySouthern California. Chic enjoy yourself, come
out, have great food. Youwant to talk about some of the chefs
as well that are partaking, Ido. I'm so excited about these chefs.

(23:56):
There's there's you know, some ofour long time i'm favorites that have
been coming forever, but they there'sso many of them, and what I
love about it is they're excited tobe here. One of the ones,
you know, she's been there everyyear is Carla Basquez, chef owner of
Chilla's Mexican Kitchen, and she she'samazing and she leaves the taco garden and

(24:19):
she always wants to outdo herself everyyear. So this year she's doing a
guacamli bar and all kinds of funthings and fish tacos. And we have
chef Jorge from Blue Gold, whichyou know he never disappoints who does just
amazing things. One of our newchefs to this year her she runs a

(24:41):
Newport Coast catering and she's a pastrychef. And then our big wine tents.
You know, it's three by fiftyfeet and we're bringing in slow wines
for the first time, but thewhole tents filled with slow wines, and
she's going to be doing a sweetand savory pastry experience, so I I
think that's going to be a lotof fun. Last year it was a

(25:02):
giant shortcuterie experience. We still havethat. Glson's is doing it, but
they're going to be on the sands. They're also new this year. And
I know I keep on bringing upthe fried chicken because I think I'm hungry
and I want fried chicken. ButI'm really excited about the guests fried chicken
because it's right next to champagne andthe pairing is just so yeah, it's

(25:26):
so good. Yeah. I mean, the chefs, they're all on the
website at Pacific widum food dot com, and I feel like I could talk
about them all day. They're justamazing. Chef Hiroshi from Sushi Roku's going
to be doing some fantastic things.Another new chef this year is from Tangerine

(25:47):
Room and that's at the Weston AnaheimResort and pastry Chef Andy. They're gonna
do this really incredible dessert experience.Most of the food is savory that there's
the three different suite spots that youcan't miss ice cream in this whole baked
good experience. And he's just goingto town. He wants to woo everybody

(26:11):
there with his baked goods. SoI am feeling like he's going to succeed
with that. He's crazy excited aboutit. And then yeah, the wines,
there's just a lot of fun newones this year. And we have
some ice creams. I don't know, if you're familiar with Atomic Creamery and
Fashion Island, they're so fantastic youare, Okay, they're going to be
there and they're making some fun icecreams for the Taco two Day Silent Disco

(26:36):
Bar. They're going to do ahorse shot at ice cream with tros which
you know, sounds heavenly, anda mango ice cream with chimoi and tahine,
and then a hibiscus sorbet. SoI think that's going to be a
lot of fun so there's just reallysuch a great variety. It's no matter
what you like, there's going tobe something here. There's probably gonna be

(26:56):
about fifteen things here that you like, no matter what you like. Well,
it's always when any event that youdo, including the Pacific Wine and
Food Classic, it is one ofthose things that always overdelivers and lives up
to the hype. So if you'reinterested, go to Pacific Wine and Food
dot Com Pacific Wine and Food dotCom. You can see you know about

(27:21):
the event, chefs, the partners, drinks, and of course tickets.
It's always a really wonderful event andI know that it's something that you would
like if you like good food anda crazy laid back vibe. Pacific Wine
and Food Classic coming up September thirtieth, Pacific Wine and Food dot Com.

(27:42):
PAM, I'm always nice to talkto you my friends. Yes, so
good, Thank you so much,No, my pleasure, and enjoy the
event. I look forward to seeingpictures. Sounds good. How very day
you as well? It is?It is the FOK Report And that was
PM. Wait from the Pacific Wineand Food Classic again Pacific Wine and Food

(28:06):
dot Com. Should you want togo it is on September thirtieth. Always
a good time, all right,stick around. We've got much more to
come events here in Los Angeles aswell, So go no where. This
is KFI and KOSTHD to Los Angelesand Orange County. You've been listening to

(28:27):
the Fok Report. You can alwayshear us live on kf I am six
forty two to five pm on Saturday, and anytime on demand on the iHeartRadio app