June 28, 2025 • 25 mins
Vanessa Parish is the executive director and a co-founding member of the Queer Food Foundation.
Chef Sandwich Showdown at Benny Boy Brewing
Sunday, June 29, 5-8 p.m.
1821 Daly St, Los Angeles, CA 90031
Benny Boy Brewing and the Queer Food Foundation present an exciting sandwich battle, featuring a mix of established and emerging queer chefs who will compete by showcasing their boldest, most mouthwatering creations.
Website- QueerFoodFoundation.org
Chef Sandwich Showdown at Benny Boy Brewing
Sunday, June 29, 5-8 p.m.
1821 Daly St, Los Angeles, CA 90031
Benny Boy Brewing and the Queer Food Foundation present an exciting sandwich battle, featuring a mix of established and emerging queer chefs who will compete by showcasing their boldest, most mouthwatering creations.
Website- QueerFoodFoundation.org
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 3 (00:07):
Do you Do?
Speaker 1 (00:08):
Thanks for hanging out.
Speaker 2 (00:09):
Today, Boy, today has been chock filled with guests. I
think we have another guest coming up shortly. But hanging
out with Michael Angaro from the San Pedro Fish Market
is always a pleasure. And I love those family stories
of coming into you know, we pivot in life and
(00:31):
our families pivot in life, and hey, here you have
a fantastic fish market that came and Kate was birthed
from a bookie, so go figure. You gotta love southern
California and its stories. But very cool to chat and
the food is just stellar. There's something about tasting something
(00:57):
that's just done right, you know, their own little twist
on it. Just a really, really wonderful thing. So thanks
again to Michael for coming out and sharing their food
with us.
Speaker 1 (01:10):
It really is fantastic.
Speaker 2 (01:11):
And another reminder that if you'd like to get that
and you're near the Long Beach location only available July
fourth through the sixth, sixty nine. Ninety nine, serves two
to four people. It is their big barbecue tray. It's
a limited offer, but man, it's got the polish sausage,
the pulled pork, the corn on the cob, cole slaw,
(01:32):
garlic bread, homemade carolina, a gold barbecue sauce on the side.
It is something that you can most definitely enjoy. I
will tell you. Also, I want to remind you that
we are going to be out and about on the twelfth.
We are going to be if you are in the
area of Santa Clarita or you want to go for
a lovely drive on a Saturday out to a beautiful
(01:54):
part of southern California July Saturday, July twelfth, I will
be at the Wild Forks Foods in Santa Clarita.
Speaker 1 (02:02):
It's off Magic Mountain Parkway. There. The show two to
five will be in store broadcasting.
Speaker 2 (02:09):
It's just basically to celebrate summer grilling season, but man,
are we doing it in a non basic way. You'll
have Wild Fork food samples cooked by a grill pit master,
prizes every fifteen minutes, including the chance to win a
Fork in the Road chef's package, which features a barbecue
proteins from the Wild Fork, along with tickets to see
(02:30):
the Dodgers and an opportunity to go on the Hornblower
dining yacht and have it be on. So it's two
to five Saturday, July twelfth, Wild Fork in Santa Clarita
on Magic Mountain Parkway.
Speaker 1 (02:42):
Don't miss. I'd love to have you out there.
Speaker 2 (02:44):
Find out more at KFIAM six forty dot com slash
Wild Fork. I hope to see you there. I'm going
to bring some swag as well, and we will enjoy
ourselves for sure.
Speaker 1 (02:57):
All right.
Speaker 2 (02:58):
One of the wonderful things to consume a sauce, a topping,
a condiment, wherever you put it in your lineup is pesto.
So Tony Turnbull was interviewing this from the Sunday Times
was interviewing top chef Stevie Peril and how he puts
(03:21):
together his particular sauce. And if you know, it's not
a super complex, but this is one of those things
as far as a lot of ingredients in those but
as far as putting together a good pesto is about
the balance of the ingredients. So he breaks it down thusly,
one hundred grams of basil leaves, thirty grams of pine nuts,
(03:44):
one small garlic clove that should be up half teaspoon
fine salt, ninety grams of ricotta, a dally fresh sheeps there,
forty parmesan, finally grated, one hundred mills of extra virgin
(04:06):
olive oil. And you know you wash, You pick the basil,
You lay out the leaves flat on Trey in his method,
you put it on a flat tray. You put him
in the freezer for fifteen minutes. Why this is gonna
lock in their color. It's kind of similar to blanching,
I suppose, but in this case you want them to
be fresh. Toast the pine nuts in a dry pan
(04:29):
over medium heat for about two to three minutes.
Speaker 1 (04:31):
They're gonna get golden brown.
Speaker 2 (04:32):
They're gonna get fragrant, and you put them aside to
cool down. You crush the garlic with the salt until smooth.
You can use a pestle mortar or the flat side
of a knife. When it mixes with the coarse attribute
of the salt, it will start to break it down.
In a high power blender, mix the basil, the pine nuts,
(04:54):
garlic paste, the ricata, the parmesan, the olive oil until
becomes this silky and bright green, lovely goodness. Then you
just taste it, and you're gonna adjust the season. If
you need to loosen it a little bit, you loosen
it with a splash of cold water or more oil
if needed. But how lovely is that?
Speaker 4 (05:15):
Now?
Speaker 2 (05:15):
You could add all kinds of stuff you can use pistachios,
wal nuts, wild garlic, piously, hazelin. There's things that you
can do to change the profile a little bit, but man,
pesto is one of those things that on you know,
Rigatoni or something good night, simple, easy to done, be done,
(05:36):
and everybody's happy.
Speaker 5 (05:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (05:44):
Thanks for hanging out today. If you're not familiar with
the show, we just get together for three hours on
a Saturday and kind of shake off the heaviness and
ugliness and sometimes stupidity of the world and just celebrate food,
people that make it, the culture behind it, and everything
in between. So thanks for hanging out. I want to
introduce you to Vanessa Parrish. She's the executive director and
(06:06):
co founding member of the Queer Food Foundation. She's with
us via phone and I hear that there was some
train issues with you, so I'm glad that you are
with us.
Speaker 1 (06:16):
Welcome to the Fork Report.
Speaker 4 (06:19):
Hi, how are you? Yeah, so sorry about that, but
I'm so excited to be here.
Speaker 2 (06:22):
Well, we're happy to have you as well. You out
there on the East Coast.
Speaker 4 (06:28):
Yes, it's New York City Pride weekend, so you know
it's just as crazy as ever.
Speaker 2 (06:33):
Yes, as if the rest of the time is not
crazy enough in New York. But welcome you to the program,
and we're excited to talk about what's going on tomorrow
five to eight pm on Daily Street there here in
Los Angeles. So why don't you tell us first a
(06:53):
little bit about a Queer Food Foundation. People can find
out more also at Queerfoodfoundation dot org. But tell us
a little bit about the organization and then the chef
a sandwich showdown of course.
Speaker 4 (07:08):
So the Quercy Foundation, we are a nation wide nonprofit
that specializes in feeding, funding, and elevating queer food workers.
And that's from smallier's, bartenders, farmers, food service workers. Our
big goal is making sure that people are supported, they're
getting equity pay and there also meeting and connecting with
(07:30):
each other because where everyone is spread out all over
the country, so we want to make sure that people
know where they can find their safe bases and support.
Speaker 2 (07:38):
You know, and it's all across the country. Is an
important part of it because here on the coasts we
don't think of this the same way. Now, it's not
that there isn't still a fight to be had, but
we don't think in Los angele know, my dear friend
Susan Finneger fought as a chef, you know, just a
(07:59):
sweetheart of human beings, she and her wife Liz, but
they're you know, here's a woman who fought against even
being a woman in the culinary industry and also a
gay woman on top of that, and the things that
she has struggled through and continues to help through organizations
as well. But we don't think of it the same way.
(08:19):
But this is for across the country where the fight
still continues to go on differently than it does here
on the coasts. So do you get a lot of
the dinner you know inside Middle America type folks right.
Speaker 4 (08:33):
Exactly like you know, in the South, like you know,
Los Angeles, New York, Miami have those, you know, really
nice bubbles of safety that we don't think about. But
there's a lot of cities and states that don't have
that whatsoever. You know, people fly in from all over
just to go to Los Angeles Pride because they don't
have those type of places in their own hometowns. So
we definitely try to meet people where they are, Like,
(08:55):
you know, Los Angeles. We do things like the Chef
Dammich sow down to kind of elevate the queer chefs
that are already out and about, you know, and then
we also do other events in smaller regions to just
build their network that they're just getting started with.
Speaker 1 (09:08):
Yeah.
Speaker 2 (09:09):
I often joke when people get hot headed about certain
books displaying different types of families and the like being
in children's libraries, and I laughed and I said, well,
my eight year old does go to school, and you know,
those families exist and he sees them in real life.
Speaker 1 (09:28):
He doesn't have to open a book.
Speaker 2 (09:29):
When we have friends over and families over, they're all
kinds of families. So we get it a little differently.
As you call them bubbles, I think is pretty appropriate.
So in doing that, you put together events. What we're
going to do is take a quick news break to
get some news in here. But then when we come back,
I want you to share with people the Chefs Sandwich
(09:50):
Showdown at Benny Boy Brewing tomorrow and let them know
what that is and how they can participate.
Speaker 1 (09:56):
Okay, yeah, of course, all right, Hang tight. Vanessa Parish
is with us.
Speaker 2 (10:01):
She's the executive director and co founding member of the
Queer Food Foundation. You can find out more at their
website Queerfoodfoundation dot org, and it would be the same
on Instagram and Facebook as well, Queer Food Foundation. We'll
chat more about the event tomorrow when we return. So
go nowhere.
Speaker 5 (10:19):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (10:24):
How do you do?
Speaker 2 (10:26):
We've been chatting with Vanessa Parrish. She is the executive
director and co founding member of the Queer Food Foundation.
You can find out more at Queerfoodfoundation dot org. They
have an event going on tomorrow, Sunday, June twenty ninth,
from five to eight pm at eighteen twenty one. Now
is that Daily Street Let's see Los Angeles, California, nine
(10:50):
zero zero three one. You can check that there at
Benny Boy Brewing. This is the Chef Sandwich Showdown. Tell
us more about that, Vanessa lose you, no.
Speaker 1 (11:03):
Thank you.
Speaker 4 (11:05):
Oh sure. We have four amazing queer chefs from the
Los Angeles Long Beads community that are coming out to
do the best of the best and their sandwich curations.
We've got Charlie Ray from Long Beads, Private chef Cloon
Eliza from UI's Studios are also amazing private chefs. Sammy
(11:27):
Schwartz from Slutty Sammy's. If you have not had a
Slutty Sammise sandwich, you have to go and get one.
Speaker 1 (11:34):
The name alone, you're on the list.
Speaker 4 (11:38):
It definitely needs to be on the list. And then
Jerny Rain, who is the chef and owner of Grits
and Waffles in Ktown. So you've got four very different
concepts of chefs coming to battle it out. And then
a few of them will also be coming earlier, so
if you want to grab a bite just to support them,
they'll be out there all day lan whatever they've got
(12:01):
going on, and then the actual chef sandwich battle will
be from five to eight.
Speaker 2 (12:06):
That's you know, sandwiches is I mean, it's just it
is one of the perfect meals because it's like, you know,
we all love pizza because it's all your favorite things
on an edible plate, and a sandwich is kind of
the same thing. It's all these great things whatever your
heart desires between two edible plates, basically, so you can
(12:26):
just eat it. What's your what's your favorite? I mean,
you've got great choices there on the East Coast. What's
your favorite go to sandwich?
Speaker 4 (12:35):
Yeah, you know, I really think it is a mont
of Crysto on the menu. I'm gonna have to try it.
Speaker 1 (12:42):
Wow, goods so big.
Speaker 4 (12:45):
Ultimate brunch sandwich, you know what I mean?
Speaker 2 (12:48):
Absolutely it is. Yeah, it's one of mine too. It's
super decadent and it's a lot. But if I see
it on a brunch menu, I'm I'm going headfirst into
that as well. How does this event going on tomorrow?
Is it's twenty five dollars? And do they get this?
(13:10):
Do they get tickets on your website? I'm looking now
for a link.
Speaker 4 (13:16):
Yeah, you can get the tickets on our website at
Pride twenty twenty five. It's to be right there. And
the twenty five dollars you get a sampling of all
four sandwiches and you get to vote, you get to
crown the winner. So it's gonna be really awesome. I
can't actually I told this if I actually don't even
want to know what they're making, because I feel like
that kind of ruins the element of surprise for me,
(13:37):
because I like, I'm also a shop. It's like I
feel like I'm just going to kind of dissect it.
So I was like, just at a mental fairness to
my colleagues, I'm just gonna like go and see how
everything tastes and support. But yeah, please get to ticke
us online at our website Queertprefoundation dot org. You'll see
right at the top Pride twenty twenty five. It will
(13:58):
be right there. Proceeds do go to us at QSFF.
Course of the proceeds so all tickets matter to help
support our causes, keep each side of the events and
community building in Los Angeles growing.
Speaker 2 (14:11):
You know, twenty five dollars is the ticket price twenty
one in Old and Over, but in LA and in
New York that's the cost of one sandwich.
Speaker 6 (14:24):
Right more.
Speaker 2 (14:27):
I'm like, twenty five bucks for a sandwich is like
average right now?
Speaker 4 (14:32):
So can you come get a grab a nice drink
from Benny Boy. You know they're grateful to them for
hosting us and they're really awesome patio space. I don't
know if you've been, I know of.
Speaker 2 (14:42):
It, but I have not been any patio space in
Southern California I'm aware of. I love I love anything
where they have eating outside in southern California. I don't
know why we don't do it more here. It took
it took the COVID for us to start eating outside
in Southern califor one you're for some stupid reason.
Speaker 1 (15:03):
Yeah, oh, this is so nice.
Speaker 4 (15:05):
Like who ever thought of it? It's Los Angeles. We
all be doing it.
Speaker 1 (15:10):
Sometimes we get it backwards.
Speaker 2 (15:13):
And again, remind everybody where the money goes to and
about the Queer Food Foundation.
Speaker 4 (15:21):
Yes, so a portion of the proceeds of the tickets
will go to the Queer Fee Foundation to help us
funds feed and elevate queer workers and food. And that
again goes to smallia's bartenders, bussers, your local chefs and restaurants.
We have resources as far as food banks. We also
had a hate crime fund for restaurants that have may
(15:43):
have been affected by hate crimes. We have educational resources
and a multitude of partnerships all across the country just
to keep people safe. In equity and also inclusive in
their workspace environment.
Speaker 1 (15:57):
Well, it's a great cause. And I love the fact.
Speaker 2 (16:01):
When food it's just kind of the attitude of this
show that you know, food is the one thing that
kind of ties us all together. We all have to eat,
and that there's something magical about breaking bread with somebody,
and it's always And people that work in the hospitality
industry are some of the most generous people on the planet.
(16:23):
Obviously you talking about Benny Boy Brewery and the fact
that you know they're opening up their space for you
to do this event. I hear this stuff day in
and day out on this program, that you know, these
people are constantly opening up their restaurants, their breweries, whatever
it is, for great causes, and this is yet another one.
(16:46):
So I wish you success.
Speaker 4 (16:47):
With thank you so much. We always say unity is
a verb, you know, and these are the type of
moments to show what that means.
Speaker 2 (16:55):
That's so funny. I say that about father too. The
word father to me is a verb. Do you have
to actually participate in things? Well, I wish you nothing
about success on the event. Please keep us posted when
you have other events that we can help get the
word out and as pride wraps, thank you.
Speaker 1 (17:15):
So wait, what do you do come July July? First,
you have fulled up the flags.
Speaker 2 (17:21):
Everybody puts their asslest chaps away and uh.
Speaker 1 (17:25):
Gets back to.
Speaker 3 (17:27):
No.
Speaker 4 (17:28):
We take a much seated break, but we have a
big campaign that we call clear all year so you know,
we're the equity and advocacy and people need to be
said all year round. So we take a few weeks
off to regroup and then we go right back at
it again.
Speaker 1 (17:45):
Okay, well, good to hear.
Speaker 2 (17:46):
Well, thanks for what you're doing, and I'm glad that
the train didn't keep you forever. We were happy to
have some time to spend with you.
Speaker 4 (17:53):
Yeah, thank you so much.
Speaker 2 (17:55):
All right, That, of course was Vanessa Parrish. She's the
executive director and co founding member of the Queer Food Foundation.
You can find out more at Queerfoodfoundation dot org. Of course,
you know, as much as I support and you know,
love that there's organizations out there like this, I also
(18:15):
hate there has to be organizations out there like this.
Sometimes the most beautiful thing about America to me is
that freedom, right, a little bit of that liberty we
keep talking about, and so I love that.
Speaker 1 (18:31):
One.
Speaker 2 (18:31):
People are coming together to celebrate that frustrated that we
still have to deal with these things.
Speaker 1 (18:35):
Off my soapbox, firm on the ground. We'll be back
with more. So go know where.
Speaker 2 (18:42):
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.
Speaker 1 (18:52):
You Do What a show Man?
Speaker 2 (18:54):
It has been one of those shows that has been
kind of NonStop with stuff going on, great conversations today,
and we are going to be handing everything over to
this young lady right.
Speaker 1 (19:07):
Here, Tiffany, including the food.
Speaker 3 (19:10):
Yeah, yeah, including the food right can't wait?
Speaker 2 (19:13):
Okay, So you know I told you this before, but
one of your the most powerful things about you and
the way you see life is your perspective as an
artist as well photographer and connecting with the the beautiful
streets of Los Angeles and sometimes the not so beautiful
streets of Los Angeles. But the first thing you said
(19:33):
is that you would go here all the time, and
that's just so Los Angeles to.
Speaker 1 (19:39):
Me to go Yes, San Pedro.
Speaker 3 (19:41):
Pedro is such a jewel. It's such a little the Pedro.
I don't even have time, I think I am, but
but yeah, I love San Pedro. There we go, and
just going to, you know, the Ports of Call. I
remember my homecoming in high school was at Ports the Call.
So I've been a fan and a ficionado, if you will.
Speaker 1 (20:01):
It's a special place.
Speaker 2 (20:02):
It's really it's got its own vibe and it really
it's you know, all of la is parsed into these
little nooks and crannies and they have their own vibe.
Speaker 3 (20:11):
Yeah, and it feels very small towny and you can't
get better than you know, restaurants like this one. And
the longevity they've been able to experience seventy years. Seventy
years is insane speaking of seventy.
Speaker 6 (20:24):
Years when you're saying that, what are you doing? Minus
a few? But I went to Disneyland.
Speaker 3 (20:30):
Yes you're talking about that off air, and that's the
This is their seventieth anniversary, which it feels a lot older.
Speaker 2 (20:37):
But well, because Walt's Walt's Company is one hundred. There
you go, so that's why we all cut. So you
go back to the early days of Oswald, the rat,
Lucky Rabbit or whatever that was there.
Speaker 3 (20:53):
We saw that character yeah, really strange. Looks like a
cracked out Mickey. Yeah, it's a little a little different.
But that was stolen from him originally.
Speaker 2 (21:02):
Okay, so that was stolen from him, and that's why
he created Mickey Mouse with his partner I works. I'm
trying to remember. But the interesting thing is, so you
went to California Adventure as well. So you walk in
there and you're going down Buena Vista Avenue. There there's
(21:23):
a point and you see Oswald, you do, but there's
a point where there's a demarcation. There's a line that
Oswald doesn't cross and Mickey never crosses. So that's the
early twenties there, and then when you get into the
later twenties, then Mickey Mouse is born, and so they
never crossed that line, those two characters never. You never
(21:45):
see Oswald anywhere else in the park, and you never
see Mickey pass that line.
Speaker 3 (21:48):
On the other side, Disney's own version of segregation wonderful.
Speaker 1 (21:52):
Yes, equal but separate or whatever that garbage was.
Speaker 6 (21:56):
But I had a ball and I thought about you
the whole time.
Speaker 3 (21:58):
Fun you know, of course, not my first time growing
up here, but I haven't been in maybe seven years
to Disney. That's a lot that feels like a long
time and it's just it's so magical.
Speaker 1 (22:08):
They're fun, right, so fun, and the food is fit food.
Speaker 6 (22:11):
Oh my gosh.
Speaker 3 (22:13):
Had a burger and it was like one of the
best burgers I've had theme park or otherwise.
Speaker 6 (22:17):
It was really surprising.
Speaker 1 (22:18):
Yeah, they're not doing that. No, they can't. Can't get
away with that, they can't.
Speaker 6 (22:23):
I enjoyed it thoroughly excellent.
Speaker 1 (22:25):
What do you got going on on the program?
Speaker 3 (22:27):
All right, So, in keeping with the theme of summer,
we're definitely going to talk about some of the Fourth
of July events coming up around the south Land, being
that Fourth of July is next Friday.
Speaker 6 (22:36):
What in the world At.
Speaker 3 (22:38):
Five point thirty, A good friend of mine is coming on.
His name is j R. Jackson. He's a host and
media professional. He's a former producer and contributor on the
Young Turks program.
Speaker 6 (22:49):
You know that.
Speaker 3 (22:51):
Yeah, and he has since branched out and he has
his own thing and he weighs in on some of
the biggest news stories of the day. So we're going
to have him do that as it relates to what's
going on around Los Angeles, Orange County southern California with
the immigration raids and other things that are going on.
Speaker 6 (23:06):
So going to pick his brain and see.
Speaker 3 (23:08):
What he feels about that, that's what it feels like
should happened, right, Hoping that then at six point thirty,
we're gonna have Aaron Ac Christiansen on. You've heard of him,
of course, he's a huge animal advocate and rescuer, and
there's a huge effort to rescue animals from downtown LA
and skid row, and so Aaron Ac is going to
(23:29):
talk to us about what that entails and what he
needs going forward.
Speaker 1 (23:33):
It's a huge thing right now.
Speaker 6 (23:35):
A very very big thing.
Speaker 3 (23:36):
And he's the first to say that it's that, you know,
he's not the one who should be getting the tension
that there are so many others ahead of him or
in front of him. But Aaron does the work as well.
So we're going to have him, want to talk about
his place in all of that. Uh, the gas tax,
what's going on with the gas tax, what's fact, what's fiction?
We're going to lay out some of the details there
and it's going to be a fun show. Oh, We're
(23:57):
going to start with the Poop Crew documentary on Netflix
has to do with Carnival, something that happened in twenty.
Speaker 6 (24:05):
Thirteen, well, the poop, which is now.
Speaker 3 (24:08):
Back being discussed in five Oh yes, that was horrible.
Speaker 2 (24:15):
I remember that when that was going on and all
the descriptions.
Speaker 3 (24:21):
It was like, right and Wald wall coverage on CNN,
one of their biggest stories to date.
Speaker 6 (24:27):
Literally Wald literal water coverage.
Speaker 3 (24:31):
But you know, it's summer and people love their cruises,
they love travel, So we're going to talk about maybe
some things to be aware of if you're going to
take a cruise this summer, starting the show off with that.
Speaker 2 (24:42):
After food, great, well, enjoy yourself. I have a happy fourth.
I will be on with Handle all week and hosting
the show on the third and the fourth with the
morning show crew by my lonesome.
Speaker 1 (24:58):
So join us there, won't you? And again right down.
Speaker 2 (25:01):
Saturday, July twelfth, we'll be broadcasting live in Santa Clarita
at the Wild Fork Foods Market there on the Magic
Mountain Parkway. So put that in the calendar. Have a
wonderful show.
Speaker 5 (25:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 3 (00:07):
Do you Do?
Speaker 1 (00:08):
Thanks for hanging out.
Speaker 2 (00:09):
Today, Boy, today has been chock filled with guests. I
think we have another guest coming up shortly. But hanging
out with Michael Angaro from the San Pedro Fish Market
is always a pleasure. And I love those family stories
of coming into you know, we pivot in life and
(00:31):
our families pivot in life, and hey, here you have
a fantastic fish market that came and Kate was birthed
from a bookie, so go figure. You gotta love southern
California and its stories. But very cool to chat and
the food is just stellar. There's something about tasting something
(00:57):
that's just done right, you know, their own little twist
on it. Just a really, really wonderful thing. So thanks
again to Michael for coming out and sharing their food
with us.
Speaker 1 (01:10):
It really is fantastic.
Speaker 2 (01:11):
And another reminder that if you'd like to get that
and you're near the Long Beach location only available July
fourth through the sixth, sixty nine. Ninety nine, serves two
to four people. It is their big barbecue tray. It's
a limited offer, but man, it's got the polish sausage,
the pulled pork, the corn on the cob, cole slaw,
(01:32):
garlic bread, homemade carolina, a gold barbecue sauce on the side.
It is something that you can most definitely enjoy. I
will tell you. Also, I want to remind you that
we are going to be out and about on the twelfth.
We are going to be if you are in the
area of Santa Clarita or you want to go for
a lovely drive on a Saturday out to a beautiful
(01:54):
part of southern California July Saturday, July twelfth, I will
be at the Wild Forks Foods in Santa Clarita.
Speaker 1 (02:02):
It's off Magic Mountain Parkway. There. The show two to
five will be in store broadcasting.
Speaker 2 (02:09):
It's just basically to celebrate summer grilling season, but man,
are we doing it in a non basic way. You'll
have Wild Fork food samples cooked by a grill pit master,
prizes every fifteen minutes, including the chance to win a
Fork in the Road chef's package, which features a barbecue
proteins from the Wild Fork, along with tickets to see
(02:30):
the Dodgers and an opportunity to go on the Hornblower
dining yacht and have it be on. So it's two
to five Saturday, July twelfth, Wild Fork in Santa Clarita
on Magic Mountain Parkway.
Speaker 1 (02:42):
Don't miss. I'd love to have you out there.
Speaker 2 (02:44):
Find out more at KFIAM six forty dot com slash
Wild Fork. I hope to see you there. I'm going
to bring some swag as well, and we will enjoy
ourselves for sure.
Speaker 1 (02:57):
All right.
Speaker 2 (02:58):
One of the wonderful things to consume a sauce, a topping,
a condiment, wherever you put it in your lineup is pesto.
So Tony Turnbull was interviewing this from the Sunday Times
was interviewing top chef Stevie Peril and how he puts
(03:21):
together his particular sauce. And if you know, it's not
a super complex, but this is one of those things
as far as a lot of ingredients in those but
as far as putting together a good pesto is about
the balance of the ingredients. So he breaks it down thusly,
one hundred grams of basil leaves, thirty grams of pine nuts,
(03:44):
one small garlic clove that should be up half teaspoon
fine salt, ninety grams of ricotta, a dally fresh sheeps there,
forty parmesan, finally grated, one hundred mills of extra virgin
(04:06):
olive oil. And you know you wash, You pick the basil,
You lay out the leaves flat on Trey in his method,
you put it on a flat tray. You put him
in the freezer for fifteen minutes. Why this is gonna
lock in their color. It's kind of similar to blanching,
I suppose, but in this case you want them to
be fresh. Toast the pine nuts in a dry pan
(04:29):
over medium heat for about two to three minutes.
Speaker 1 (04:31):
They're gonna get golden brown.
Speaker 2 (04:32):
They're gonna get fragrant, and you put them aside to
cool down. You crush the garlic with the salt until smooth.
You can use a pestle mortar or the flat side
of a knife. When it mixes with the coarse attribute
of the salt, it will start to break it down.
In a high power blender, mix the basil, the pine nuts,
(04:54):
garlic paste, the ricata, the parmesan, the olive oil until
becomes this silky and bright green, lovely goodness. Then you
just taste it, and you're gonna adjust the season. If
you need to loosen it a little bit, you loosen
it with a splash of cold water or more oil
if needed. But how lovely is that?
Speaker 4 (05:15):
Now?
Speaker 2 (05:15):
You could add all kinds of stuff you can use pistachios,
wal nuts, wild garlic, piously, hazelin. There's things that you
can do to change the profile a little bit, but man,
pesto is one of those things that on you know,
Rigatoni or something good night, simple, easy to done, be done,
(05:36):
and everybody's happy.
Speaker 5 (05:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (05:44):
Thanks for hanging out today. If you're not familiar with
the show, we just get together for three hours on
a Saturday and kind of shake off the heaviness and
ugliness and sometimes stupidity of the world and just celebrate food,
people that make it, the culture behind it, and everything
in between. So thanks for hanging out. I want to
introduce you to Vanessa Parrish. She's the executive director and
(06:06):
co founding member of the Queer Food Foundation. She's with
us via phone and I hear that there was some
train issues with you, so I'm glad that you are
with us.
Speaker 1 (06:16):
Welcome to the Fork Report.
Speaker 4 (06:19):
Hi, how are you? Yeah, so sorry about that, but
I'm so excited to be here.
Speaker 2 (06:22):
Well, we're happy to have you as well. You out
there on the East Coast.
Speaker 4 (06:28):
Yes, it's New York City Pride weekend, so you know
it's just as crazy as ever.
Speaker 2 (06:33):
Yes, as if the rest of the time is not
crazy enough in New York. But welcome you to the program,
and we're excited to talk about what's going on tomorrow
five to eight pm on Daily Street there here in
Los Angeles. So why don't you tell us first a
(06:53):
little bit about a Queer Food Foundation. People can find
out more also at Queerfoodfoundation dot org. But tell us
a little bit about the organization and then the chef
a sandwich showdown of course.
Speaker 4 (07:08):
So the Quercy Foundation, we are a nation wide nonprofit
that specializes in feeding, funding, and elevating queer food workers.
And that's from smallier's, bartenders, farmers, food service workers. Our
big goal is making sure that people are supported, they're
getting equity pay and there also meeting and connecting with
(07:30):
each other because where everyone is spread out all over
the country, so we want to make sure that people
know where they can find their safe bases and support.
Speaker 2 (07:38):
You know, and it's all across the country. Is an
important part of it because here on the coasts we
don't think of this the same way. Now, it's not
that there isn't still a fight to be had, but
we don't think in Los angele know, my dear friend
Susan Finneger fought as a chef, you know, just a
(07:59):
sweetheart of human beings, she and her wife Liz, but
they're you know, here's a woman who fought against even
being a woman in the culinary industry and also a
gay woman on top of that, and the things that
she has struggled through and continues to help through organizations
as well. But we don't think of it the same way.
(08:19):
But this is for across the country where the fight
still continues to go on differently than it does here
on the coasts. So do you get a lot of
the dinner you know inside Middle America type folks right.
Speaker 4 (08:33):
Exactly like you know, in the South, like you know,
Los Angeles, New York, Miami have those, you know, really
nice bubbles of safety that we don't think about. But
there's a lot of cities and states that don't have
that whatsoever. You know, people fly in from all over
just to go to Los Angeles Pride because they don't
have those type of places in their own hometowns. So
we definitely try to meet people where they are, Like,
(08:55):
you know, Los Angeles. We do things like the Chef
Dammich sow down to kind of elevate the queer chefs
that are already out and about, you know, and then
we also do other events in smaller regions to just
build their network that they're just getting started with.
Speaker 1 (09:08):
Yeah.
Speaker 2 (09:09):
I often joke when people get hot headed about certain
books displaying different types of families and the like being
in children's libraries, and I laughed and I said, well,
my eight year old does go to school, and you know,
those families exist and he sees them in real life.
Speaker 1 (09:28):
He doesn't have to open a book.
Speaker 2 (09:29):
When we have friends over and families over, they're all
kinds of families. So we get it a little differently.
As you call them bubbles, I think is pretty appropriate.
So in doing that, you put together events. What we're
going to do is take a quick news break to
get some news in here. But then when we come back,
I want you to share with people the Chefs Sandwich
(09:50):
Showdown at Benny Boy Brewing tomorrow and let them know
what that is and how they can participate.
Speaker 1 (09:56):
Okay, yeah, of course, all right, Hang tight. Vanessa Parish
is with us.
Speaker 2 (10:01):
She's the executive director and co founding member of the
Queer Food Foundation. You can find out more at their
website Queerfoodfoundation dot org, and it would be the same
on Instagram and Facebook as well, Queer Food Foundation. We'll
chat more about the event tomorrow when we return. So
go nowhere.
Speaker 5 (10:19):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (10:24):
How do you do?
Speaker 2 (10:26):
We've been chatting with Vanessa Parrish. She is the executive
director and co founding member of the Queer Food Foundation.
You can find out more at Queerfoodfoundation dot org. They
have an event going on tomorrow, Sunday, June twenty ninth,
from five to eight pm at eighteen twenty one. Now
is that Daily Street Let's see Los Angeles, California, nine
(10:50):
zero zero three one. You can check that there at
Benny Boy Brewing. This is the Chef Sandwich Showdown. Tell
us more about that, Vanessa lose you, no.
Speaker 1 (11:03):
Thank you.
Speaker 4 (11:05):
Oh sure. We have four amazing queer chefs from the
Los Angeles Long Beads community that are coming out to
do the best of the best and their sandwich curations.
We've got Charlie Ray from Long Beads, Private chef Cloon
Eliza from UI's Studios are also amazing private chefs. Sammy
(11:27):
Schwartz from Slutty Sammy's. If you have not had a
Slutty Sammise sandwich, you have to go and get one.
Speaker 1 (11:34):
The name alone, you're on the list.
Speaker 4 (11:38):
It definitely needs to be on the list. And then
Jerny Rain, who is the chef and owner of Grits
and Waffles in Ktown. So you've got four very different
concepts of chefs coming to battle it out. And then
a few of them will also be coming earlier, so
if you want to grab a bite just to support them,
they'll be out there all day lan whatever they've got
(12:01):
going on, and then the actual chef sandwich battle will
be from five to eight.
Speaker 2 (12:06):
That's you know, sandwiches is I mean, it's just it
is one of the perfect meals because it's like, you know,
we all love pizza because it's all your favorite things
on an edible plate, and a sandwich is kind of
the same thing. It's all these great things whatever your
heart desires between two edible plates, basically, so you can
(12:26):
just eat it. What's your what's your favorite? I mean,
you've got great choices there on the East Coast. What's
your favorite go to sandwich?
Speaker 4 (12:35):
Yeah, you know, I really think it is a mont
of Crysto on the menu. I'm gonna have to try it.
Speaker 1 (12:42):
Wow, goods so big.
Speaker 4 (12:45):
Ultimate brunch sandwich, you know what I mean?
Speaker 2 (12:48):
Absolutely it is. Yeah, it's one of mine too. It's
super decadent and it's a lot. But if I see
it on a brunch menu, I'm I'm going headfirst into
that as well. How does this event going on tomorrow?
Is it's twenty five dollars? And do they get this?
(13:10):
Do they get tickets on your website? I'm looking now
for a link.
Speaker 4 (13:16):
Yeah, you can get the tickets on our website at
Pride twenty twenty five. It's to be right there. And
the twenty five dollars you get a sampling of all
four sandwiches and you get to vote, you get to
crown the winner. So it's gonna be really awesome. I
can't actually I told this if I actually don't even
want to know what they're making, because I feel like
that kind of ruins the element of surprise for me,
(13:37):
because I like, I'm also a shop. It's like I
feel like I'm just going to kind of dissect it.
So I was like, just at a mental fairness to
my colleagues, I'm just gonna like go and see how
everything tastes and support. But yeah, please get to ticke
us online at our website Queertprefoundation dot org. You'll see
right at the top Pride twenty twenty five. It will
(13:58):
be right there. Proceeds do go to us at QSFF.
Course of the proceeds so all tickets matter to help
support our causes, keep each side of the events and
community building in Los Angeles growing.
Speaker 2 (14:11):
You know, twenty five dollars is the ticket price twenty
one in Old and Over, but in LA and in
New York that's the cost of one sandwich.
Speaker 6 (14:24):
Right more.
Speaker 2 (14:27):
I'm like, twenty five bucks for a sandwich is like
average right now?
Speaker 4 (14:32):
So can you come get a grab a nice drink
from Benny Boy. You know they're grateful to them for
hosting us and they're really awesome patio space. I don't
know if you've been, I know of.
Speaker 2 (14:42):
It, but I have not been any patio space in
Southern California I'm aware of. I love I love anything
where they have eating outside in southern California. I don't
know why we don't do it more here. It took
it took the COVID for us to start eating outside
in Southern califor one you're for some stupid reason.
Speaker 1 (15:03):
Yeah, oh, this is so nice.
Speaker 4 (15:05):
Like who ever thought of it? It's Los Angeles. We
all be doing it.
Speaker 1 (15:10):
Sometimes we get it backwards.
Speaker 2 (15:13):
And again, remind everybody where the money goes to and
about the Queer Food Foundation.
Speaker 4 (15:21):
Yes, so a portion of the proceeds of the tickets
will go to the Queer Fee Foundation to help us
funds feed and elevate queer workers and food. And that
again goes to smallia's bartenders, bussers, your local chefs and restaurants.
We have resources as far as food banks. We also
had a hate crime fund for restaurants that have may
(15:43):
have been affected by hate crimes. We have educational resources
and a multitude of partnerships all across the country just
to keep people safe. In equity and also inclusive in
their workspace environment.
Speaker 1 (15:57):
Well, it's a great cause. And I love the fact.
Speaker 2 (16:01):
When food it's just kind of the attitude of this
show that you know, food is the one thing that
kind of ties us all together. We all have to eat,
and that there's something magical about breaking bread with somebody,
and it's always And people that work in the hospitality
industry are some of the most generous people on the planet.
(16:23):
Obviously you talking about Benny Boy Brewery and the fact
that you know they're opening up their space for you
to do this event. I hear this stuff day in
and day out on this program, that you know, these
people are constantly opening up their restaurants, their breweries, whatever
it is, for great causes, and this is yet another one.
(16:46):
So I wish you success.
Speaker 4 (16:47):
With thank you so much. We always say unity is
a verb, you know, and these are the type of
moments to show what that means.
Speaker 2 (16:55):
That's so funny. I say that about father too. The
word father to me is a verb. Do you have
to actually participate in things? Well, I wish you nothing
about success on the event. Please keep us posted when
you have other events that we can help get the
word out and as pride wraps, thank you.
Speaker 1 (17:15):
So wait, what do you do come July July? First,
you have fulled up the flags.
Speaker 2 (17:21):
Everybody puts their asslest chaps away and uh.
Speaker 1 (17:25):
Gets back to.
Speaker 3 (17:27):
No.
Speaker 4 (17:28):
We take a much seated break, but we have a
big campaign that we call clear all year so you know,
we're the equity and advocacy and people need to be
said all year round. So we take a few weeks
off to regroup and then we go right back at
it again.
Speaker 1 (17:45):
Okay, well, good to hear.
Speaker 2 (17:46):
Well, thanks for what you're doing, and I'm glad that
the train didn't keep you forever. We were happy to
have some time to spend with you.
Speaker 4 (17:53):
Yeah, thank you so much.
Speaker 2 (17:55):
All right, That, of course was Vanessa Parrish. She's the
executive director and co founding member of the Queer Food Foundation.
You can find out more at Queerfoodfoundation dot org. Of course,
you know, as much as I support and you know,
love that there's organizations out there like this, I also
(18:15):
hate there has to be organizations out there like this.
Sometimes the most beautiful thing about America to me is
that freedom, right, a little bit of that liberty we
keep talking about, and so I love that.
Speaker 1 (18:31):
One.
Speaker 2 (18:31):
People are coming together to celebrate that frustrated that we
still have to deal with these things.
Speaker 1 (18:35):
Off my soapbox, firm on the ground. We'll be back
with more. So go know where.
Speaker 2 (18:42):
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.
Speaker 1 (18:52):
You Do What a show Man?
Speaker 2 (18:54):
It has been one of those shows that has been
kind of NonStop with stuff going on, great conversations today,
and we are going to be handing everything over to
this young lady right.
Speaker 1 (19:07):
Here, Tiffany, including the food.
Speaker 3 (19:10):
Yeah, yeah, including the food right can't wait?
Speaker 2 (19:13):
Okay, So you know I told you this before, but
one of your the most powerful things about you and
the way you see life is your perspective as an
artist as well photographer and connecting with the the beautiful
streets of Los Angeles and sometimes the not so beautiful
streets of Los Angeles. But the first thing you said
(19:33):
is that you would go here all the time, and
that's just so Los Angeles to.
Speaker 1 (19:39):
Me to go Yes, San Pedro.
Speaker 3 (19:41):
Pedro is such a jewel. It's such a little the Pedro.
I don't even have time, I think I am, but
but yeah, I love San Pedro. There we go, and
just going to, you know, the Ports of Call. I
remember my homecoming in high school was at Ports the Call.
So I've been a fan and a ficionado, if you will.
Speaker 1 (20:01):
It's a special place.
Speaker 2 (20:02):
It's really it's got its own vibe and it really
it's you know, all of la is parsed into these
little nooks and crannies and they have their own vibe.
Speaker 3 (20:11):
Yeah, and it feels very small towny and you can't
get better than you know, restaurants like this one. And
the longevity they've been able to experience seventy years. Seventy
years is insane speaking of seventy.
Speaker 6 (20:24):
Years when you're saying that, what are you doing? Minus
a few? But I went to Disneyland.
Speaker 3 (20:30):
Yes you're talking about that off air, and that's the
This is their seventieth anniversary, which it feels a lot older.
Speaker 2 (20:37):
But well, because Walt's Walt's Company is one hundred. There
you go, so that's why we all cut. So you
go back to the early days of Oswald, the rat,
Lucky Rabbit or whatever that was there.
Speaker 3 (20:53):
We saw that character yeah, really strange. Looks like a
cracked out Mickey. Yeah, it's a little a little different.
But that was stolen from him originally.
Speaker 2 (21:02):
Okay, so that was stolen from him, and that's why
he created Mickey Mouse with his partner I works. I'm
trying to remember. But the interesting thing is, so you
went to California Adventure as well. So you walk in
there and you're going down Buena Vista Avenue. There there's
(21:23):
a point and you see Oswald, you do, but there's
a point where there's a demarcation. There's a line that
Oswald doesn't cross and Mickey never crosses. So that's the
early twenties there, and then when you get into the
later twenties, then Mickey Mouse is born, and so they
never crossed that line, those two characters never. You never
(21:45):
see Oswald anywhere else in the park, and you never
see Mickey pass that line.
Speaker 3 (21:48):
On the other side, Disney's own version of segregation wonderful.
Speaker 1 (21:52):
Yes, equal but separate or whatever that garbage was.
Speaker 6 (21:56):
But I had a ball and I thought about you
the whole time.
Speaker 3 (21:58):
Fun you know, of course, not my first time growing
up here, but I haven't been in maybe seven years
to Disney. That's a lot that feels like a long
time and it's just it's so magical.
Speaker 1 (22:08):
They're fun, right, so fun, and the food is fit food.
Speaker 6 (22:11):
Oh my gosh.
Speaker 3 (22:13):
Had a burger and it was like one of the
best burgers I've had theme park or otherwise.
Speaker 6 (22:17):
It was really surprising.
Speaker 1 (22:18):
Yeah, they're not doing that. No, they can't. Can't get
away with that, they can't.
Speaker 6 (22:23):
I enjoyed it thoroughly excellent.
Speaker 1 (22:25):
What do you got going on on the program?
Speaker 3 (22:27):
All right, So, in keeping with the theme of summer,
we're definitely going to talk about some of the Fourth
of July events coming up around the south Land, being
that Fourth of July is next Friday.
Speaker 6 (22:36):
What in the world At.
Speaker 3 (22:38):
Five point thirty, A good friend of mine is coming on.
His name is j R. Jackson. He's a host and
media professional. He's a former producer and contributor on the
Young Turks program.
Speaker 6 (22:49):
You know that.
Speaker 3 (22:51):
Yeah, and he has since branched out and he has
his own thing and he weighs in on some of
the biggest news stories of the day. So we're going
to have him do that as it relates to what's
going on around Los Angeles, Orange County southern California with
the immigration raids and other things that are going on.
Speaker 6 (23:06):
So going to pick his brain and see.
Speaker 3 (23:08):
What he feels about that, that's what it feels like
should happened, right, Hoping that then at six point thirty,
we're gonna have Aaron Ac Christiansen on. You've heard of him,
of course, he's a huge animal advocate and rescuer, and
there's a huge effort to rescue animals from downtown LA
and skid row, and so Aaron Ac is going to
(23:29):
talk to us about what that entails and what he
needs going forward.
Speaker 1 (23:33):
It's a huge thing right now.
Speaker 6 (23:35):
A very very big thing.
Speaker 3 (23:36):
And he's the first to say that it's that, you know,
he's not the one who should be getting the tension
that there are so many others ahead of him or
in front of him. But Aaron does the work as well.
So we're going to have him, want to talk about
his place in all of that. Uh, the gas tax,
what's going on with the gas tax, what's fact, what's fiction?
We're going to lay out some of the details there
and it's going to be a fun show. Oh, We're
(23:57):
going to start with the Poop Crew documentary on Netflix
has to do with Carnival, something that happened in twenty.
Speaker 6 (24:05):
Thirteen, well, the poop, which is now.
Speaker 3 (24:08):
Back being discussed in five Oh yes, that was horrible.
Speaker 2 (24:15):
I remember that when that was going on and all
the descriptions.
Speaker 3 (24:21):
It was like, right and Wald wall coverage on CNN,
one of their biggest stories to date.
Speaker 6 (24:27):
Literally Wald literal water coverage.
Speaker 3 (24:31):
But you know, it's summer and people love their cruises,
they love travel, So we're going to talk about maybe
some things to be aware of if you're going to
take a cruise this summer, starting the show off with that.
Speaker 2 (24:42):
After food, great, well, enjoy yourself. I have a happy fourth.
I will be on with Handle all week and hosting
the show on the third and the fourth with the
morning show crew by my lonesome.
Speaker 1 (24:58):
So join us there, won't you? And again right down.
Speaker 2 (25:01):
Saturday, July twelfth, we'll be broadcasting live in Santa Clarita
at the Wild Fork Foods Market there on the Magic
Mountain Parkway. So put that in the calendar. Have a
wonderful show.
Speaker 5 (25:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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