April 12, 2025 • 25 mins
Guest - Chef Suyoung Park - Here is the website https://www.leftygelateria.com/ and their instagram
https://www.instagram.com/lefty_gelateria/
https://www.instagram.com/lefty_gelateria/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Savedre. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
How you doing your friendly neighborhood Fork Reporter hanging out
today and just talking food as we do. If you're
not familiar with the show, Basically, we set aside three
hours on a Saturday two to five to kind of
brush past all the craziness that's going on in the
(00:22):
world every day and just celebrate food. Said this many times,
the word companion. The root of the word companion is pan.
It's bread. It literally means someone you break bread with,
that's your companion. Right, So that's what we focus on,
the people that make it, the culture behind it, cooking
at home, going out to eat. If we don't go
(00:43):
out to eat, these places go away. That means fast food.
That means you know, chains, and that means mom and pops,
one offs. All of them make up the ecosystem in
the hospitality industry. That is important. And right now we're
talking with chef Dreno Costa. He is from Buns and Roses.
(01:05):
He's brought these beautiful boxes. You know, I have background
in marketing, so I love great marketing. Where you located?
How can people find you? First of all?
Speaker 2 (01:15):
Yeah, I mean you could find me eighty six hundred
West Pico Boulevard. We're on the corner of Holt and Pico,
which is like Losienega Pico and you can find us
on Instagram.
Speaker 3 (01:26):
Buns and Roses La.
Speaker 1 (01:28):
What the hell is this?
Speaker 3 (01:31):
There we go?
Speaker 1 (01:33):
That is here we go?
Speaker 3 (01:35):
This is what I came for.
Speaker 1 (01:36):
That is not a burger. That is a whole animal
with a bun on it. What is this?
Speaker 3 (01:45):
You must have the two ribbon dye in La? Yes,
right now, I think so.
Speaker 2 (01:49):
Holy smokes, So my burgers are themed and we're punning
on all of my favorite groups.
Speaker 3 (01:56):
The ribbon dye in LA is short rib on the
bone on.
Speaker 2 (02:01):
Top of Wagoo, patty smoke, Cheddar, Bacon, jab and Calabrian.
Speaker 1 (02:07):
Is that a four hundred dollars burger? Oh my god?
Speaker 3 (02:11):
Seventy wow?
Speaker 1 (02:13):
Do you just pull the bone out.
Speaker 3 (02:15):
Of that thing? Pull the bone out like pull the
bone out like a grenade? Neil.
Speaker 1 (02:18):
Oh my god. I have seen and I have judged
many burger contests, and wow, that just slid right out.
Speaker 3 (02:29):
There's no joke, man, You're not joking.
Speaker 1 (02:31):
Look at that, Brian, I got Brian Olsen, the CEO
of The bug Man, hanging out as my guest taste
anything like that. Come on, come on, look at that? Okay.
And then what do we have over here? Because I'm
I'm now I'm intrigued, Okay, I see ooh that smells great,
thank you. There's bacon, there's eggs. So that's the Beefy Boys,
(02:53):
Beefy boy.
Speaker 3 (02:54):
So what you what you want? What you want?
Speaker 1 (02:57):
So all of these obviously tie into your love of
music and absolutely and that is uh okay. This is
another one of those rib ones, which is like the flintstones,
I'm grabbing, okay. And this one, well that looks like
brought on you.
Speaker 2 (03:14):
That's that's the Trufugh McKagan. We gotta have a guns
and Roses one.
Speaker 1 (03:17):
Oh my gosh, seriously, Faith, Faith, what do you think
about the Truff?
Speaker 3 (03:23):
The Truff mcgaggan.
Speaker 4 (03:24):
It's one of my favorite burgers personally.
Speaker 1 (03:26):
I love Truff burgers, oh man.
Speaker 2 (03:28):
So faith, Faith is my my faithful, She's my she's
my runner, she's my taster, she's my p my pa.
Speaker 3 (03:36):
You know what I'm saying. She's everything for me.
Speaker 2 (03:38):
So Faith came down to hang out with us to today,
and she's going to tell you about the truf mcgaggan.
Speaker 1 (03:42):
I will tell you that these are sexy looking burgers.
I'm going to get it. I love that there's a
glove in this too. Okay, so the.
Speaker 2 (03:50):
Gloves ready, The gloves are called grub gloves.
Speaker 1 (03:54):
I see, Okay, because it's not.
Speaker 2 (03:56):
Patent black gloves, that's already impatent. But the idea is
that you can get closer to the food without getting dirty. Wow,
So everybody gets everybody gets a set of gloves with
their with their dinner.
Speaker 3 (04:08):
Oh my god, on the gloves and get to it.
Speaker 1 (04:10):
That is insane. So Faith, you you are the editor
to his writing? You are he do? You?
Speaker 2 (04:18):
Do?
Speaker 1 (04:18):
You ever go not something's.
Speaker 4 (04:20):
Off or based off the burgers I have had, I
don't think there's ever anything that I've ever had to
change about it. But one thing I can say is
that sometimes something needs a little bit of hit here,
a little bit of that there. I'm not afraid to
tell him, but from what I've tried, everything's perfect.
Speaker 1 (04:35):
Oh my gosh, Brian, you gotta get okay, see the
rack Sabbath, where's that one.
Speaker 3 (04:41):
The rack Sabbath is here. Bro this one, I hear
this is pickles. It's wait, why am I starting with pickles?
It's uh, it's uh, it's a uh.
Speaker 2 (04:51):
It's a bourbon barbecue sauce on top of a three
bone pork rib Careful, there's bones in there.
Speaker 3 (04:56):
We keep the bones in.
Speaker 2 (04:57):
These are di y burgers like diy punk rock bro okay,
on top of a Wagoo patty with American cheese. Shut up,
I'm trying to you know, I'm trying to let everybody know.
Speaker 3 (05:08):
This is buns and roses.
Speaker 1 (05:10):
Just that rib alone is outstanding, right, Hey, what do
you think?
Speaker 3 (05:17):
Bug man?
Speaker 1 (05:18):
Absolutely the best thing I've ever tasted.
Speaker 2 (05:22):
Then the Bugman is gonna go fighting bugs right now
with with a full stomach of.
Speaker 3 (05:29):
That's the two ribbon dye in l a two ribbon dye,
two ribbon dye.
Speaker 1 (05:32):
And said it to lib and die. Okay, so oh
that's ridiculous, thank you, thank you. Now, I took a
big bike because I had to dislocate my jaw to
get it around. Okay. So I love you vibe energy
(05:55):
and the fun puns and everything. Yeah, but that means
crap if the food is junk if the food is junk. Right,
That patty on itself is amazing. I love it. Thanks it. Uh,
it's not too packed, so it comes apart and it's nice,
but it's packed enough to be a bird cup patty,
(06:17):
but not so much that you're packing all of that
great flavor out and making it dense. Right that up
against the rib the cheese that you chose. The ratios
are on point, even though they're grandiose. I get it.
They're supposed to be big. Yeah, it's a meal, but
that is not a that's a meal for four. Yeah,
(06:37):
that's a you gotta you got a three bone rib
on that a three bone rib on that one and
the other one has a femur and shout out.
Speaker 3 (06:47):
To Marina from Capital Meats, because.
Speaker 1 (06:51):
Wow, that's outstanding. Those are not only super fun, yeah,
they are sexy and approachable. I mean that you look
at the gout to eat that, right, but they're delicious.
Speaker 2 (07:03):
Just trying to bring I want everybody to know, listen,
don't be afraid to come try something different.
Speaker 1 (07:08):
And I didn't mean to rhyme.
Speaker 2 (07:10):
The truth is, you know these are these are different burgers.
This is this is come for the experience. You're gonna
come experience of just a phenomenal dope burger.
Speaker 3 (07:19):
You know this is like something you're like, yo, I
love that. That was crazy. Let's go to Buns of
Roses and eat.
Speaker 1 (07:25):
So I'm looking right now. Yeah, okay, so the rib
and Die in La is a thirty seven dollars burger, correct,
And I will tell you that it is worth every penny.
Thank you, absolutely. I mean that is that is something
fun because you could share that too, for sure of course. Yeah,
(07:48):
but wow, chili idle uh this this smash mouth. Yeah,
so somebody was tell me, okay, you got you know,
you know, got burgers for twelve bucks too, You've got
you got them all over those you.
Speaker 3 (08:04):
Got you know, I've got I've got approachable burgers. You
want an approachable bird. You still want to come from
an experience, but you don't want something like, oh my god,
I just ate the whole cow.
Speaker 1 (08:12):
Come get a cheesy Yeah, you get it to the
idol Yeah, and you go and you have those and
then you get one big one for the table to
try out. So that's are different and for your Graham,
that's right. Hey, what a pleasure man. Thanks for coming
in this is appreciate. This is really delicious and I
love the fact that your passion is in the food
and they're really fun. I can't wait to dig in
(08:33):
to the remainders as well at Buns and roses La.
Buns and roses now, I want to tell you you
want to check them out, you can go to uh
see them online. You buns in the letter n Rosesla
dot com Buns and roses La dot com and check
(08:54):
them out. Yeah.
Speaker 3 (08:55):
Absolutely, yo, Thanks Brian.
Speaker 1 (08:56):
No, thanks you chef. I appreciate you coming in faith.
It was nice to me as well. Just fantastic.
Speaker 5 (09:02):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:08):
Boy, are we having a show today? I made it
stacked along with KLA my producer, of course, stacked with
some experiential food because I have my friend Brian Olsen,
he's the CEO and president of Bugman, and you hear
me telling you about them. If you have termites or
you're concerned about it, you can get a free termite inspection,
(09:30):
and I encourage you to do this. They are really
good people. And in addition to that, that's the first
thing if you hear me supporting someone, then I believe
them to be good people and people that I trust
and use and recommend to my family. So the bugman
been using for way longer than I've been telling you
about them. I actually approached them and said, hey, I
(09:51):
love what you guys do, and I'd love to be
able to tell people about it from my own you know,
from my own mouth. And so Brian's here as a
guest taster, and I said, okay, so let's make sure
we have some good stuff. And we just had some
food from Buns n' Roses and Burgers here in l A.
And what do you think? Oh, they're onto something.
Speaker 6 (10:13):
Oh boy, look at you.
Speaker 1 (10:17):
You're you're lighting up. Yeah, it's crazy when you taste it.
And this is this traveled Yeah, imagine being there at
the location and enjoying this stuff. So just I love
what they're doing there. Uh, let's see eight six zero
zero West Pico Boulevard in l A. The telephone there
(10:40):
is three four seven nine zero three seven two sixty six.
And of course check out their website at Buns the
Letter n Roses l a dot com, Buns the Letter
n roses la dot com. All of it. You know,
chef Dreno Costa, he's the chef there. He's putting together.
(11:04):
I mean, they have you know, great burgers that are
you know, cost more cost approaching, like regular burgers or not.
I don't even want to say regular because the stuff
that he's putting out is pretty crazy. But he has
these specialty instagram worthy you know, share and experience something
(11:30):
different burgers too that I just I think he is
on something.
Speaker 6 (11:34):
Oh that prime rib burger with the bone in it
melts in your mouth. Yeah, unbelievable. I mean that's like
having a prime rib dinner. Oh, it's like three different
dinners on a button.
Speaker 1 (11:46):
Yeah. And the combination and you know, I've said this before,
you can over express yourself to the point where you're hiding,
you know, like to me ingredients. It's like, well wait,
it makes me wonder if the ingredients are that great
if you have to put all these things on it.
(12:07):
But the fact that he's using such prime ingredients and
the patties themselves are spectacular, so you know, it's not
just hey, we're going to give you a crap patty
and we're gonna throw you know, a spare rib on
air or something they really go together. I'm excited for
him because I know that that, you know, being a musician,
(12:28):
he was going in one direction and saying, Hey, I
got a kid, and I want to make sure that
kid that I've got folding money for that kid, and
I'm going to express myself to the food. Yep.
Speaker 6 (12:39):
Every business started out just like this.
Speaker 1 (12:41):
Yeah, and you know, and I and I heard you
encouraging him about one step at a time and doing
those things because you've been there. Yeah, it doesn't matter
what kind of business it is. You make those baby
steps absolutely and you sweat it out, you know, and
figure out how to do you know what you need
to do. So good on him. Buns and roses La
(13:02):
dot com. Buns and roses La dot com. I'd love
these newer places that you know come on here and
show their stuff and say, hey, we just want people
to come taste it. That's all we want. So if
you're thinking of doing something, and give him a call tonight.
If you're looking for something, check him out. You know,
(13:24):
he's a character for sure, but his food is very expressive,
expressive I'm guessing a lot like his music. All right,
stick around, much more to come, I think We've got
some gelato coming up, We've got some fried chicken coming up.
So much more to get into on the Fork Report.
So go nowhere.
Speaker 5 (13:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:49):
Just enjoying a beautiful day and having some great food.
It's it's not over and there's gonna be more food.
So I'm kind of taking a deep breath along with
my buddy Brian Olsen from The Bug Man, who's hanging out.
He's my guest taster for the day. You know, I
get asked so often about Hey, can I be a
guest taster? Can I do? And I'm thinking, maybe we're
(14:11):
gonna invite one of you guys in some time to
be a guest taster. It'd be great to have listeners
in the best job in the world, right So I'm like, Brian,
why don't you come in and be a guest taster.
He's like, I'm in. I'm in. I won't have to
deal with bugs for a day. I will come in
and hang out. So Brian is the CEO and the
president of The Bug Man, and I'm always thrilled when
(14:32):
people trust me with their brands, and I thought, maybe
you know, come in see see what it's like to
fly this this KFI airship every Saturday for three hours.
And we have another, a great one for you now.
So we get to cleanse our palettes a little bit
and enjoy something that's perfect for a day like this,
(14:53):
and that's gelato. Just getting back from Italy, you know,
you get you have these f favors. You taste gelato
and it's creaminess and density and it's luxury. So I'm
excited and we'll get into tasting in a moment, but
right now I want to introduce you to our guests
(15:14):
as we talk about how long is this fairly new?
Have you guys been around for a little bit or no?
Speaker 7 (15:20):
We started probably back in August of last year.
Speaker 1 (15:25):
Yeah, so fairly new. And the name of their place
is Lefty Gelato and is it Sue Young Park Soue
Young Park is the chef and Kevin is here as well.
And English is not your native language, so you know,
you as comfortable as you are to speak about something
you can otherwise. Kevin's here as well. Why gelato?
Speaker 7 (15:50):
Oh, because I love it.
Speaker 1 (15:53):
I love it too, but I can't make it. What
you know, as a chef and one that is celebrated
to to shift from something and go very specific. Mhm,
what other than its flavor and the fact that you
love it drew you to want to make gelato?
Speaker 8 (16:14):
Oh, sorry about it. I used to be a chef
at the restaurant at the time. I find you gelato
shop all the time, and then I fall in love gelato,
and then I decided, let's make the gelato. Let's and
(16:35):
then I start to make yeah, yeah, yeah.
Speaker 1 (16:40):
If you like something being able to make it.
Speaker 8 (16:43):
How many flavors at Lefties right now we serve six
flavor with the one like special Sunday.
Speaker 7 (16:53):
Yeah, total, you have a total of seven items. Every month,
the Sunday will also change and then as the season's changed,
the flavors will also change too.
Speaker 1 (17:07):
Well of course that's what a chef does, like the
seasonal stuff. And let's see, I want to see up
on the website and where you guys located.
Speaker 7 (17:18):
So right now we're operating inside the Style Hotel used
to be the old Ace Hotel into La uh huh.
We were fortunate enough to have an opportunity to operate
out of the hotel. So that's where we're at right now.
Speaker 1 (17:32):
That's awesome and you can find them on Instagram as well.
Lefty Underscore Gelatteria, Lefty Underscore Gelatteria. When we come back,
my favorite is we're going to taste and talk about
some of the flavors. Yeah, you do it, so stick around.
We come back more with Lefty Gelataia and a perfect day,
(17:56):
perfect day for tasting some gelato. So go know where
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. How do you do? Hanging out today with me?
Is Brian Olsen. He is the CEO and president of
(18:19):
The bug Man. They've been a great partner here on
the program for some time and I've been using them
even longer than that, And so I invited him to
be a guest taster, and I was thinking, I haven't
done this before. We got to have guest tasters come
on and hang out. Maybe some listeners sometime, maybe so,
maybe so. And right now we're talking to the folks
from Lefty left E's Gelato Rhea. Where does Lefty come from?
(18:44):
You both have your hands. So we are both lefty both.
Speaker 3 (18:49):
I'm a lefty.
Speaker 1 (18:52):
Look at that, all right. That means we're creative and
we're smart, and we right horribly. But all of that aside.
That's very very cool. And so you've got some you've
got all your flavors here, and there's one that you're
gonna brulay. So I said, oh no, no wait, And
(19:12):
so we can hear the torch. You can light it
right in front of the microphone right there, and we
can hear you torch that and brew lay it right
in front of us. Sure, please do look at that man,
(19:34):
fire fire only Shannon Farren was here, fire fire.
Speaker 3 (19:39):
Wow, one more time.
Speaker 1 (19:41):
Oh she's doing Look at this, Kayla, Miss Kayla, Look
at this. She's torching things. This is probably not even legal,
but we'd we run. We won't tell anybody.
Speaker 3 (19:56):
Yeah, nobody's listening.
Speaker 1 (19:58):
We're good. Look at that, okay, breulet obviously with a
torch like a crim breulet. You're putting sugar on top
of the gelato in this case, and she's torching it
and this will melt the sugar which will then uh
come together again as it cools down in nice crispy
crunchy topping exactly, and what's the flavor underneath there?
Speaker 7 (20:21):
So underneath the sun, so does this our sweet Potato Sunday.
So underneath is a base of vanilla gelato that we
also make in house, and then we have several layers
of topping, one of them being a pecan crumble that
we also make it a house. And then there is
a sweet potato puree, which is also film made in house.
And then on top of it is a layer of
(20:43):
custard and then we sprinkle sugar on top. And then
as you were, smells so good, can you smell it?
Speaker 3 (20:51):
Right?
Speaker 5 (20:51):
All right?
Speaker 1 (20:52):
Can you can you make me just a little bit
of that a little taste? So like to taste that
one that looks delicious?
Speaker 7 (20:58):
So for the Sunday? Yeah, yeah, So we recommend that
you crack the lay portion of it and then you
dig deep to get all the layers.
Speaker 9 (21:12):
Oh yeah, okay, and then go from the bottom to
get all the layers and then oh my god, oh
my goodness, not too bad, right, got try that ran.
Speaker 7 (21:27):
So we have serving cups for everybody, so if you
just want to take your portion.
Speaker 1 (21:32):
How lovely is that? Wow? So so decadent? But man,
those flavors so nicely in that crunch. Oh but I
will make note of something I've worked with my producer
(21:52):
Kayla for some time. The first time I've ever seen
you skip in the studio towards the food. Yeah mm hmm. Okay,
we're up against the clock here, So what other flavors
can we try?
Speaker 7 (22:06):
So our signature flavor is the date gelatto. So social
pretended to on top okay, and that's a date puree
on top No, so is date flavored gelato. And then
on top of the topping is a pecan problem. So
basically what it is, it's just candied pecan grinded into
(22:29):
a smooth texture. So we recommend that you eat it together.
But that's that's her signature flavor.
Speaker 1 (22:35):
Oh my god.
Speaker 7 (22:38):
Yeah, so we use Korean dates to produce the gelatto.
Speaker 3 (22:42):
Wow.
Speaker 1 (22:43):
Yeah, holy heck, that is really really good. I thought
the first one was so great. I'm like, I hope
it doesn't set, you know, disappointment. Yeah, but wow, okay,
trying that one?
Speaker 7 (22:59):
Wow?
Speaker 1 (23:00):
Wow?
Speaker 10 (23:01):
All right, let's see one more here. If you want
something more I guess refreshing.
Speaker 7 (23:13):
Sure, we recommend and the rag round.
Speaker 1 (23:18):
Okay, let's take this last one before we take our break.
This is a sorbet.
Speaker 7 (23:25):
Yeah, so what you're eating right now is a mandarin sorbet.
So we use California grown mandarins. We juice it every
day at the kitchen, and you know, and then she
she makes the sorbet out of it, and the same
thing with the rat.
Speaker 1 (23:39):
Is now the top of my list best swordbet I've
ever had. This is a fantastic sorbet. Thank you. That
is perfect. It is perfect. The flavor, the sweetness, everything
is perfect. Wow.
Speaker 8 (23:54):
You know that he all the time.
Speaker 1 (23:56):
The juice, Yeah for me, need some juice? Yeah, done
and dump that. You should be very proud. This is delicious,
very very special. All right. Lefty Geelataia. I cannot recommend
them enough. This is fantastic. Did you try that? Yes? Right?
(24:18):
And then insane a little crunchiness, that sweetness. Lefty Geelataia.
You can find them on Instagram Lefty Underscore Gelataia, Lefty
Underscore Galataia, and you find out everything about their you know,
lefty Gelataia dot com, Lefty Gelatoia dot com. They're lefties,
so they're extra special. Thanks for coming on. I appreciate
(24:41):
that this is really really delicious. How exciting is that?
Very very fun.
Speaker 5 (24:46):
You're listening to the Fork Report with Nil Savedra on
demand from kf I AM six forty
Hey, it's Niel Savedre. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
How you doing your friendly neighborhood Fork Reporter hanging out
today and just talking food as we do. If you're
not familiar with the show, Basically, we set aside three
hours on a Saturday two to five to kind of
brush past all the craziness that's going on in the
(00:22):
world every day and just celebrate food. Said this many times,
the word companion. The root of the word companion is pan.
It's bread. It literally means someone you break bread with,
that's your companion. Right, So that's what we focus on,
the people that make it, the culture behind it, cooking
at home, going out to eat. If we don't go
(00:43):
out to eat, these places go away. That means fast food.
That means you know, chains, and that means mom and pops,
one offs. All of them make up the ecosystem in
the hospitality industry. That is important. And right now we're
talking with chef Dreno Costa. He is from Buns and Roses.
(01:05):
He's brought these beautiful boxes. You know, I have background
in marketing, so I love great marketing. Where you located?
How can people find you? First of all?
Speaker 2 (01:15):
Yeah, I mean you could find me eighty six hundred
West Pico Boulevard. We're on the corner of Holt and Pico,
which is like Losienega Pico and you can find us
on Instagram.
Speaker 3 (01:26):
Buns and Roses La.
Speaker 1 (01:28):
What the hell is this?
Speaker 3 (01:31):
There we go?
Speaker 1 (01:33):
That is here we go?
Speaker 3 (01:35):
This is what I came for.
Speaker 1 (01:36):
That is not a burger. That is a whole animal
with a bun on it. What is this?
Speaker 3 (01:45):
You must have the two ribbon dye in La? Yes,
right now, I think so.
Speaker 2 (01:49):
Holy smokes, So my burgers are themed and we're punning
on all of my favorite groups.
Speaker 3 (01:56):
The ribbon dye in LA is short rib on the
bone on.
Speaker 2 (02:01):
Top of Wagoo, patty smoke, Cheddar, Bacon, jab and Calabrian.
Speaker 1 (02:07):
Is that a four hundred dollars burger? Oh my god?
Speaker 3 (02:11):
Seventy wow?
Speaker 1 (02:13):
Do you just pull the bone out.
Speaker 3 (02:15):
Of that thing? Pull the bone out like pull the
bone out like a grenade? Neil.
Speaker 1 (02:18):
Oh my god. I have seen and I have judged
many burger contests, and wow, that just slid right out.
Speaker 3 (02:29):
There's no joke, man, You're not joking.
Speaker 1 (02:31):
Look at that, Brian, I got Brian Olsen, the CEO
of The bug Man, hanging out as my guest taste
anything like that. Come on, come on, look at that? Okay.
And then what do we have over here? Because I'm
I'm now I'm intrigued, Okay, I see ooh that smells great,
thank you. There's bacon, there's eggs. So that's the Beefy Boys,
(02:53):
Beefy boy.
Speaker 3 (02:54):
So what you what you want? What you want?
Speaker 1 (02:57):
So all of these obviously tie into your love of
music and absolutely and that is uh okay. This is
another one of those rib ones, which is like the flintstones,
I'm grabbing, okay. And this one, well that looks like
brought on you.
Speaker 2 (03:14):
That's that's the Trufugh McKagan. We gotta have a guns
and Roses one.
Speaker 1 (03:17):
Oh my gosh, seriously, Faith, Faith, what do you think
about the Truff?
Speaker 3 (03:23):
The Truff mcgaggan.
Speaker 4 (03:24):
It's one of my favorite burgers personally.
Speaker 1 (03:26):
I love Truff burgers, oh man.
Speaker 2 (03:28):
So faith, Faith is my my faithful, She's my she's
my runner, she's my taster, she's my p my pa.
Speaker 3 (03:36):
You know what I'm saying. She's everything for me.
Speaker 2 (03:38):
So Faith came down to hang out with us to today,
and she's going to tell you about the truf mcgaggan.
Speaker 1 (03:42):
I will tell you that these are sexy looking burgers.
I'm going to get it. I love that there's a
glove in this too. Okay, so the.
Speaker 2 (03:50):
Gloves ready, The gloves are called grub gloves.
Speaker 1 (03:54):
I see, Okay, because it's not.
Speaker 2 (03:56):
Patent black gloves, that's already impatent. But the idea is
that you can get closer to the food without getting dirty. Wow,
So everybody gets everybody gets a set of gloves with
their with their dinner.
Speaker 3 (04:08):
Oh my god, on the gloves and get to it.
Speaker 1 (04:10):
That is insane. So Faith, you you are the editor
to his writing? You are he do? You?
Speaker 2 (04:18):
Do?
Speaker 1 (04:18):
You ever go not something's.
Speaker 4 (04:20):
Off or based off the burgers I have had, I
don't think there's ever anything that I've ever had to
change about it. But one thing I can say is
that sometimes something needs a little bit of hit here,
a little bit of that there. I'm not afraid to
tell him, but from what I've tried, everything's perfect.
Speaker 1 (04:35):
Oh my gosh, Brian, you gotta get okay, see the
rack Sabbath, where's that one.
Speaker 3 (04:41):
The rack Sabbath is here. Bro this one, I hear
this is pickles. It's wait, why am I starting with pickles?
It's uh, it's uh, it's a uh.
Speaker 2 (04:51):
It's a bourbon barbecue sauce on top of a three
bone pork rib Careful, there's bones in there.
Speaker 3 (04:56):
We keep the bones in.
Speaker 2 (04:57):
These are di y burgers like diy punk rock bro okay,
on top of a Wagoo patty with American cheese. Shut up,
I'm trying to you know, I'm trying to let everybody know.
Speaker 3 (05:08):
This is buns and roses.
Speaker 1 (05:10):
Just that rib alone is outstanding, right, Hey, what do
you think?
Speaker 3 (05:17):
Bug man?
Speaker 1 (05:18):
Absolutely the best thing I've ever tasted.
Speaker 2 (05:22):
Then the Bugman is gonna go fighting bugs right now
with with a full stomach of.
Speaker 3 (05:29):
That's the two ribbon dye in l a two ribbon dye,
two ribbon dye.
Speaker 1 (05:32):
And said it to lib and die. Okay, so oh
that's ridiculous, thank you, thank you. Now, I took a
big bike because I had to dislocate my jaw to
get it around. Okay. So I love you vibe energy
(05:55):
and the fun puns and everything. Yeah, but that means
crap if the food is junk if the food is junk. Right,
That patty on itself is amazing. I love it. Thanks it. Uh,
it's not too packed, so it comes apart and it's nice,
but it's packed enough to be a bird cup patty,
(06:17):
but not so much that you're packing all of that
great flavor out and making it dense. Right that up
against the rib the cheese that you chose. The ratios
are on point, even though they're grandiose. I get it.
They're supposed to be big. Yeah, it's a meal, but
that is not a that's a meal for four. Yeah,
(06:37):
that's a you gotta you got a three bone rib
on that a three bone rib on that one and
the other one has a femur and shout out.
Speaker 3 (06:47):
To Marina from Capital Meats, because.
Speaker 1 (06:51):
Wow, that's outstanding. Those are not only super fun, yeah,
they are sexy and approachable. I mean that you look
at the gout to eat that, right, but they're delicious.
Speaker 2 (07:03):
Just trying to bring I want everybody to know, listen,
don't be afraid to come try something different.
Speaker 1 (07:08):
And I didn't mean to rhyme.
Speaker 2 (07:10):
The truth is, you know these are these are different burgers.
This is this is come for the experience. You're gonna
come experience of just a phenomenal dope burger.
Speaker 3 (07:19):
You know this is like something you're like, yo, I
love that. That was crazy. Let's go to Buns of
Roses and eat.
Speaker 1 (07:25):
So I'm looking right now. Yeah, okay, so the rib
and Die in La is a thirty seven dollars burger, correct,
And I will tell you that it is worth every penny.
Thank you, absolutely. I mean that is that is something
fun because you could share that too, for sure of course. Yeah,
(07:48):
but wow, chili idle uh this this smash mouth. Yeah,
so somebody was tell me, okay, you got you know,
you know, got burgers for twelve bucks too, You've got
you got them all over those you.
Speaker 3 (08:04):
Got you know, I've got I've got approachable burgers. You
want an approachable bird. You still want to come from
an experience, but you don't want something like, oh my god,
I just ate the whole cow.
Speaker 1 (08:12):
Come get a cheesy Yeah, you get it to the
idol Yeah, and you go and you have those and
then you get one big one for the table to
try out. So that's are different and for your Graham,
that's right. Hey, what a pleasure man. Thanks for coming
in this is appreciate. This is really delicious and I
love the fact that your passion is in the food
and they're really fun. I can't wait to dig in
(08:33):
to the remainders as well at Buns and roses La.
Buns and roses now, I want to tell you you
want to check them out, you can go to uh
see them online. You buns in the letter n Rosesla
dot com Buns and roses La dot com and check
(08:54):
them out. Yeah.
Speaker 3 (08:55):
Absolutely, yo, Thanks Brian.
Speaker 1 (08:56):
No, thanks you chef. I appreciate you coming in faith.
It was nice to me as well. Just fantastic.
Speaker 5 (09:02):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (09:08):
Boy, are we having a show today? I made it
stacked along with KLA my producer, of course, stacked with
some experiential food because I have my friend Brian Olsen,
he's the CEO and president of Bugman, and you hear
me telling you about them. If you have termites or
you're concerned about it, you can get a free termite inspection,
(09:30):
and I encourage you to do this. They are really
good people. And in addition to that, that's the first
thing if you hear me supporting someone, then I believe
them to be good people and people that I trust
and use and recommend to my family. So the bugman
been using for way longer than I've been telling you
about them. I actually approached them and said, hey, I
(09:51):
love what you guys do, and I'd love to be
able to tell people about it from my own you know,
from my own mouth. And so Brian's here as a
guest taster, and I said, okay, so let's make sure
we have some good stuff. And we just had some
food from Buns n' Roses and Burgers here in l A.
And what do you think? Oh, they're onto something.
Speaker 6 (10:13):
Oh boy, look at you.
Speaker 1 (10:17):
You're you're lighting up. Yeah, it's crazy when you taste it.
And this is this traveled Yeah, imagine being there at
the location and enjoying this stuff. So just I love
what they're doing there. Uh, let's see eight six zero
zero West Pico Boulevard in l A. The telephone there
(10:40):
is three four seven nine zero three seven two sixty six.
And of course check out their website at Buns the
Letter n Roses l a dot com, Buns the Letter
n roses la dot com. All of it. You know,
chef Dreno Costa, he's the chef there. He's putting together.
(11:04):
I mean, they have you know, great burgers that are
you know, cost more cost approaching, like regular burgers or not.
I don't even want to say regular because the stuff
that he's putting out is pretty crazy. But he has
these specialty instagram worthy you know, share and experience something
(11:30):
different burgers too that I just I think he is
on something.
Speaker 6 (11:34):
Oh that prime rib burger with the bone in it
melts in your mouth. Yeah, unbelievable. I mean that's like
having a prime rib dinner. Oh, it's like three different
dinners on a button.
Speaker 1 (11:46):
Yeah. And the combination and you know, I've said this before,
you can over express yourself to the point where you're hiding,
you know, like to me ingredients. It's like, well wait,
it makes me wonder if the ingredients are that great
if you have to put all these things on it.
(12:07):
But the fact that he's using such prime ingredients and
the patties themselves are spectacular, so you know, it's not
just hey, we're going to give you a crap patty
and we're gonna throw you know, a spare rib on
air or something they really go together. I'm excited for
him because I know that that, you know, being a musician,
(12:28):
he was going in one direction and saying, Hey, I
got a kid, and I want to make sure that
kid that I've got folding money for that kid, and
I'm going to express myself to the food. Yep.
Speaker 6 (12:39):
Every business started out just like this.
Speaker 1 (12:41):
Yeah, and you know, and I and I heard you
encouraging him about one step at a time and doing
those things because you've been there. Yeah, it doesn't matter
what kind of business it is. You make those baby
steps absolutely and you sweat it out, you know, and
figure out how to do you know what you need
to do. So good on him. Buns and roses La
(13:02):
dot com. Buns and roses La dot com. I'd love
these newer places that you know come on here and
show their stuff and say, hey, we just want people
to come taste it. That's all we want. So if
you're thinking of doing something, and give him a call tonight.
If you're looking for something, check him out. You know,
(13:24):
he's a character for sure, but his food is very expressive,
expressive I'm guessing a lot like his music. All right,
stick around, much more to come, I think We've got
some gelato coming up, We've got some fried chicken coming up.
So much more to get into on the Fork Report.
So go nowhere.
Speaker 5 (13:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:49):
Just enjoying a beautiful day and having some great food.
It's it's not over and there's gonna be more food.
So I'm kind of taking a deep breath along with
my buddy Brian Olsen from The Bug Man, who's hanging out.
He's my guest taster for the day. You know, I
get asked so often about Hey, can I be a
guest taster? Can I do? And I'm thinking, maybe we're
(14:11):
gonna invite one of you guys in some time to
be a guest taster. It'd be great to have listeners
in the best job in the world, right So I'm like, Brian,
why don't you come in and be a guest taster.
He's like, I'm in. I'm in. I won't have to
deal with bugs for a day. I will come in
and hang out. So Brian is the CEO and the
president of The Bug Man, and I'm always thrilled when
(14:32):
people trust me with their brands, and I thought, maybe
you know, come in see see what it's like to
fly this this KFI airship every Saturday for three hours.
And we have another, a great one for you now.
So we get to cleanse our palettes a little bit
and enjoy something that's perfect for a day like this,
(14:53):
and that's gelato. Just getting back from Italy, you know,
you get you have these f favors. You taste gelato
and it's creaminess and density and it's luxury. So I'm
excited and we'll get into tasting in a moment, but
right now I want to introduce you to our guests
(15:14):
as we talk about how long is this fairly new?
Have you guys been around for a little bit or no?
Speaker 7 (15:20):
We started probably back in August of last year.
Speaker 1 (15:25):
Yeah, so fairly new. And the name of their place
is Lefty Gelato and is it Sue Young Park Soue
Young Park is the chef and Kevin is here as well.
And English is not your native language, so you know,
you as comfortable as you are to speak about something
you can otherwise. Kevin's here as well. Why gelato?
Speaker 7 (15:50):
Oh, because I love it.
Speaker 1 (15:53):
I love it too, but I can't make it. What
you know, as a chef and one that is celebrated
to to shift from something and go very specific. Mhm,
what other than its flavor and the fact that you
love it drew you to want to make gelato?
Speaker 8 (16:14):
Oh, sorry about it. I used to be a chef
at the restaurant at the time. I find you gelato
shop all the time, and then I fall in love gelato,
and then I decided, let's make the gelato. Let's and
(16:35):
then I start to make yeah, yeah, yeah.
Speaker 1 (16:40):
If you like something being able to make it.
Speaker 8 (16:43):
How many flavors at Lefties right now we serve six
flavor with the one like special Sunday.
Speaker 7 (16:53):
Yeah, total, you have a total of seven items. Every month,
the Sunday will also change and then as the season's changed,
the flavors will also change too.
Speaker 1 (17:07):
Well of course that's what a chef does, like the
seasonal stuff. And let's see, I want to see up
on the website and where you guys located.
Speaker 7 (17:18):
So right now we're operating inside the Style Hotel used
to be the old Ace Hotel into La uh huh.
We were fortunate enough to have an opportunity to operate
out of the hotel. So that's where we're at right now.
Speaker 1 (17:32):
That's awesome and you can find them on Instagram as well.
Lefty Underscore Gelatteria, Lefty Underscore Gelatteria. When we come back,
my favorite is we're going to taste and talk about
some of the flavors. Yeah, you do it, so stick around.
We come back more with Lefty Gelataia and a perfect day,
(17:56):
perfect day for tasting some gelato. So go know where
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. How do you do? Hanging out today with me?
Is Brian Olsen. He is the CEO and president of
(18:19):
The bug Man. They've been a great partner here on
the program for some time and I've been using them
even longer than that, And so I invited him to
be a guest taster, and I was thinking, I haven't
done this before. We got to have guest tasters come
on and hang out. Maybe some listeners sometime, maybe so,
maybe so. And right now we're talking to the folks
from Lefty left E's Gelato Rhea. Where does Lefty come from?
(18:44):
You both have your hands. So we are both lefty both.
Speaker 3 (18:49):
I'm a lefty.
Speaker 1 (18:52):
Look at that, all right. That means we're creative and
we're smart, and we right horribly. But all of that aside.
That's very very cool. And so you've got some you've
got all your flavors here, and there's one that you're
gonna brulay. So I said, oh no, no wait, And
(19:12):
so we can hear the torch. You can light it
right in front of the microphone right there, and we
can hear you torch that and brew lay it right
in front of us. Sure, please do look at that man,
(19:34):
fire fire only Shannon Farren was here, fire fire.
Speaker 3 (19:39):
Wow, one more time.
Speaker 1 (19:41):
Oh she's doing Look at this, Kayla, Miss Kayla, Look
at this. She's torching things. This is probably not even legal,
but we'd we run. We won't tell anybody.
Speaker 3 (19:56):
Yeah, nobody's listening.
Speaker 1 (19:58):
We're good. Look at that, okay, breulet obviously with a
torch like a crim breulet. You're putting sugar on top
of the gelato in this case, and she's torching it
and this will melt the sugar which will then uh
come together again as it cools down in nice crispy
crunchy topping exactly, and what's the flavor underneath there?
Speaker 7 (20:21):
So underneath the sun, so does this our sweet Potato Sunday.
So underneath is a base of vanilla gelato that we
also make in house, and then we have several layers
of topping, one of them being a pecan crumble that
we also make it a house. And then there is
a sweet potato puree, which is also film made in house.
And then on top of it is a layer of
(20:43):
custard and then we sprinkle sugar on top. And then
as you were, smells so good, can you smell it?
Speaker 3 (20:51):
Right?
Speaker 5 (20:51):
All right?
Speaker 1 (20:52):
Can you can you make me just a little bit
of that a little taste? So like to taste that
one that looks delicious?
Speaker 7 (20:58):
So for the Sunday? Yeah, yeah, So we recommend that
you crack the lay portion of it and then you
dig deep to get all the layers.
Speaker 9 (21:12):
Oh yeah, okay, and then go from the bottom to
get all the layers and then oh my god, oh
my goodness, not too bad, right, got try that ran.
Speaker 7 (21:27):
So we have serving cups for everybody, so if you
just want to take your portion.
Speaker 1 (21:32):
How lovely is that? Wow? So so decadent? But man,
those flavors so nicely in that crunch. Oh but I
will make note of something I've worked with my producer
(21:52):
Kayla for some time. The first time I've ever seen
you skip in the studio towards the food. Yeah mm hmm. Okay,
we're up against the clock here, So what other flavors
can we try?
Speaker 7 (22:06):
So our signature flavor is the date gelatto. So social
pretended to on top okay, and that's a date puree
on top No, so is date flavored gelato. And then
on top of the topping is a pecan problem. So
basically what it is, it's just candied pecan grinded into
(22:29):
a smooth texture. So we recommend that you eat it together.
But that's that's her signature flavor.
Speaker 1 (22:35):
Oh my god.
Speaker 7 (22:38):
Yeah, so we use Korean dates to produce the gelatto.
Speaker 3 (22:42):
Wow.
Speaker 1 (22:43):
Yeah, holy heck, that is really really good. I thought
the first one was so great. I'm like, I hope
it doesn't set, you know, disappointment. Yeah, but wow, okay,
trying that one?
Speaker 7 (22:59):
Wow?
Speaker 1 (23:00):
Wow?
Speaker 10 (23:01):
All right, let's see one more here. If you want
something more I guess refreshing.
Speaker 7 (23:13):
Sure, we recommend and the rag round.
Speaker 1 (23:18):
Okay, let's take this last one before we take our break.
This is a sorbet.
Speaker 7 (23:25):
Yeah, so what you're eating right now is a mandarin sorbet.
So we use California grown mandarins. We juice it every
day at the kitchen, and you know, and then she
she makes the sorbet out of it, and the same
thing with the rat.
Speaker 1 (23:39):
Is now the top of my list best swordbet I've
ever had. This is a fantastic sorbet. Thank you. That
is perfect. It is perfect. The flavor, the sweetness, everything
is perfect. Wow.
Speaker 8 (23:54):
You know that he all the time.
Speaker 1 (23:56):
The juice, Yeah for me, need some juice? Yeah, done
and dump that. You should be very proud. This is delicious,
very very special. All right. Lefty Geelataia. I cannot recommend
them enough. This is fantastic. Did you try that? Yes? Right?
(24:18):
And then insane a little crunchiness, that sweetness. Lefty Geelataia.
You can find them on Instagram Lefty Underscore Gelataia, Lefty
Underscore Galataia, and you find out everything about their you know,
lefty Gelataia dot com, Lefty Gelatoia dot com. They're lefties,
so they're extra special. Thanks for coming on. I appreciate
(24:41):
that this is really really delicious. How exciting is that?
Very very fun.
Speaker 5 (24:46):
You're listening to the Fork Report with Nil Savedra on
demand from kf I AM six forty
The Fork Report w Neil Saavedra News
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