Speaker 1: You know, this is a young man we met gosh
Speaker 1: was it back in May almost a year ago?
Speaker 2: Maybe?
Speaker 1: Was that the event the Manhattan Beach h Food event.
Speaker 1: But his name is Chef Noah Clark. Not only is
Speaker 1: he a handsome bastard, which is a good reason to
Speaker 1: hate him, but then on top of that, he's an
Speaker 1: amazing chef. He has a smile that can light up
Speaker 1: a room, and the energy and excitement passionate about his
Speaker 1: food to match. But on top of that, his story
Speaker 1: is one that everyone loved to hear. And when we
Speaker 1: got to release as to some stuff that you guys
Speaker 1: were doing, we thought, oh, this would be great if
Speaker 1: you guys had time to pop on because I've got
Speaker 1: my friend Brian Olsen from The Bugman here is our
Speaker 1: guest taster, and I'm like, okay. So we had two
Speaker 1: new ones that we hadn't tasted before that came and
Speaker 1: we tasted them and this is one of our favorites
Speaker 1: from last year and beyond. And you get to set today,
Speaker 1: so bring us up to speed about your upbringing the
Speaker 1: two lovely ladies with you, and give a recap of
Speaker 1: your story.
Speaker 3: Yeah, so pretty much. I'm half black, half Japanese. So
Speaker 3: I grew up in a blended household, also to family household.
Speaker 3: My mom and my aunt are the core women in
Speaker 3: my life. Call my aunt Maggie my Yoda, and I'm
Speaker 3: her Luke. She's kind of like you know, so she's
Speaker 3: taught me pretty much everything I know about being in
Speaker 3: a kitchen. I grew up in a kitchen at a
Speaker 3: really young age, like eight years old. Wow, so very
Speaker 3: familiar with all the recipes I had growing up that
Speaker 3: we are serving to you guys today. And really it's
Speaker 3: her all her. This is she created when you're eighteen, right,
Speaker 3: eighteen years old? In Los Angeles.
Speaker 2: Ten years ago.
Speaker 3: Yeah, we moved to Atlanta to open a restaurant when
Speaker 3: I was young, and then we had a nice run there,
Speaker 3: sold our steak in that company there. Moved here to
Speaker 3: open another concept, very very similar menu. We just knew
Speaker 3: we had a good product and we could do it
Speaker 3: again here. So that's what brought me to La brought
Speaker 3: us back home because that's where they were born and raised.
Speaker 3: So and here we are now. We got to meet
Speaker 3: you a couple of months ago, and I was.
Speaker 1: Just blown away. I mean this simply you had it
Speaker 1: in the form of a taco when we met, and
Speaker 1: it was one of those bites that you're like, holy hell,
Speaker 1: that's something special. And you know, seeing the family, I'm
Speaker 1: a sucker for families. I think that generational knowledge is
Speaker 1: like a snowball. It gets bigger and better and stronger
Speaker 1: through it's through the purity of it being passed down.
Speaker 1: You know. So you you say you're black and knees
Speaker 1: or are you?
Speaker 3: It's actually it right black? And I said a whole
Speaker 3: lot black, and.
Speaker 1: Because I didn't know if you were you know, African American. Okay,
Speaker 1: well I wasn't.
Speaker 3: Sure that.
Speaker 1: Uh as a as a half breed myself. I was
Speaker 1: joke about that too, and I'm like, oh, that's hot,
Speaker 1: says my white side. But yeah, but it is in
Speaker 1: your case having an African American father brought in soul
Speaker 1: food options and a Japanese mother brought in you know,
Speaker 1: Japanese options. And you know, I remember growing up, uh,
Speaker 1: you know, having friends from different cultures and backgrounds. When
Speaker 1: you go over to their house for dinner or something,
Speaker 1: all of a sudden you'd eat, you know. I had
Speaker 1: my first egg roll at a friend's house and I'm like,
Speaker 1: holy hell, what is this an out come? I'm just
Speaker 1: tasting it now, you know. So having you know, a
Speaker 1: family like that and bringing it to this what what
Speaker 1: would you say? Why do it in chicken form? What
Speaker 1: was the purpose? Why go towards chicken?
Speaker 3: Yeah? I was actually just talking to her about this earlier.
Speaker 3: How I was. I didn't realize how spoiled I was
Speaker 3: growing up because I ate her food my whole life.
Speaker 3: And then the first time I realized that it was
Speaker 3: a little different, I went to a friend's house and ate,
Speaker 3: and I was like, what is this like? It was disgusting,
Speaker 3: to say the least. And I was like, oh my gosh.
Speaker 3: It was like I was probably eighteen the first time happened.
Speaker 3: I was like, this is I've been spoiled my whole life.
Speaker 3: We always had people at our house eating, and it
Speaker 3: was because of what she was making. So I just
Speaker 3: didn't realize how good we had it.
Speaker 1: Do you want to call out the parent?
Speaker 3: I have one specifica in my mind too. I'm not
Speaker 3: gonna call him out.
Speaker 1: No, I don't mean to be rude, but this hamburger
Speaker 1: needs an EF.
Speaker 3: Some salt man, some salt, you know, salt, garlic, so
Speaker 3: little Yeah, well you know that's why different cultures exist.
Speaker 1: All right, we come back, we're gonna taste some of
Speaker 1: the food. I'm excited for my friend Brian here is
Speaker 1: our guest taster to try it as well. But looking
Speaker 1: at it and just bringing back memories of the of
Speaker 1: how much it stood out. So we'll come back and
Speaker 1: talk more. The place you need to go and you
Speaker 1: need to look at when it comes to box Chicken
Speaker 1: is very simple. Eat box chicken dot com, Eat box
Speaker 1: chicken dot com, Eat chicken dot eat box chicken dot Now.
Speaker 1: Now now everybody's singing that in their head at the earworm.
Speaker 1: Right now, we are enjoying about to get into box Chicken.
Speaker 1: They brought their food. My buddy Brian Olsen, he's the
Speaker 1: CEO and president of the Bug Man. You hear me
Speaker 1: talking about them all the time. And I invited him in.
Speaker 1: I say, come be a guest taster today, and I
Speaker 1: think I heard the phone hit the ground and the
Speaker 1: entire spin out. And so we've been having fun having
Speaker 1: him here with us. Right, thank you. We've had some
Speaker 1: good stuff. Okay, now it's an extra incredible right and
Speaker 1: not like your typical fried chicken.
Speaker 3: No, it tastes incredibly fresh and it's not all battery.
Speaker 1: Yeah, you taste the chicken, it's it's wonderful. Thank you,
Speaker 1: Thank you have some of that goat ranch, get some
Speaker 1: of that on there time. Yeah, it is, Uh, it
Speaker 1: is something special. And we had box chicken on We
Speaker 1: had chef Noah Clark. Uh. You know it says on
Speaker 1: his website, and I think it's cool. The torch bearer,
Speaker 1: you know, of the found the family. You have this
Speaker 1: legacy through your auntie, through your mom and through your family.
Speaker 1: He mixed race flavors. But you grew up, like you said, spoiled.
Speaker 1: You were raised on great food until you were invited
Speaker 1: to your names and you're like, why am I eating this?
Speaker 1: And what is it? What? What's what's your go to
Speaker 1: when you have to center yourself? What's the food that
Speaker 1: centers your reminds you of home and brings you back.
Speaker 3: Oh man, we call it poverty on rice. It's my childhood,
Speaker 3: is what I grew up on. It's just ground beef
Speaker 3: that is seasoned in tedioaki sauce on a bed of
Speaker 3: rice with an over easy egg on top. And it's
Speaker 3: like the person delicious, the perfect breakfast for me. So
Speaker 3: it just hits every spot and it just reminds me
Speaker 3: of my grandma most importantly, and just the trickle down effect.
Speaker 1: And well she had drunk because that sounds like, don't
Speaker 1: that sound good?
Speaker 2: Woman never drank anything in her life.
Speaker 3: Take a sip of beer turned bright red?
Speaker 2: The name does it translate? Well? But it just kind
Speaker 2: of stuck in the family.
Speaker 1: Yeah, you know, I'll tell you though, but those are
Speaker 1: the most memorable sometimes because they're simple and they speak
Speaker 1: to your your stomach and your heart. It's like, this
Speaker 1: is what I It doesn't have to be fancy. You know.
Speaker 1: I love when my son, who's eight, asks for those
Speaker 1: types of things. You know, Can I have a daddy dog? Yeah?
Speaker 1: That's you know, that's a hot dog and a tortilla. Yeah,
Speaker 1: that's what a mixed breed eats.
Speaker 3: You know.
Speaker 1: It's like, you know, uh, wave Conweni's got up an
Speaker 1: angular or something. Yeah. Those are the things that you
Speaker 1: know that bring a smile to your face. Yeah. So
Speaker 1: what do you want people to know about what's going
Speaker 1: on with you? Guys? How they could utilize Get in
Speaker 1: touch with your food? You know, I know you're catering.
Speaker 1: That's huge, So tell us a little bit about box
Speaker 1: Chicken and what's going on.
Speaker 3: Yeah, I mean we've been opened since July, but this
Speaker 3: is kind of like our coming out party, I guess,
Speaker 3: you know, just that we have a really good product
Speaker 3: on our hands and we want everyone to try it
Speaker 3: because it's delicious. Yeah, and if you want to order,
Speaker 3: just eatbox chicken dot com. Like the song earlier, Yeah
Speaker 3: you know it's yeah, it's our jingle. But you know,
Speaker 3: just like through all the Uber eats platforms all that
Speaker 3: kind of stuff too. If you're on the West side,
Speaker 3: just give us a try. You I really wouldn't be disappointed.
Speaker 1: No, it really is one of those things that I
Speaker 1: have zero fear of someone Ye tasting your food and
Speaker 1: going wasn't what it's used.
Speaker 3: Super rare. It does happen because you can't please everyone,
Speaker 3: but it's super rare when it does. And I automatically
Speaker 3: don't trust that person when they say that.
Speaker 1: I like, you probably hate dogs and joy and ice
Speaker 1: cream and children. Yeah exactly, go back to killing joy. Yeah,
Speaker 1: thank you delicious cancer coming in here with all the hate.
Speaker 1: I am having rice and potato salad, and I will
Speaker 1: tell you I have never had rice and potato salad together.
Speaker 1: Like this.
Speaker 3: I've never mixed them like great combination. Yes, And that
Speaker 3: potato salad I also grew up on that.
Speaker 1: Potato salad is bombe great there. It is absolutely perfect
Speaker 1: in every way, even the size of the potatoes, you
Speaker 1: know how you.
Speaker 3: Have some texture to yeah, or.
Speaker 1: They're so big, the chunk is so big that halfway
Speaker 1: through you go, goodness, goodness, way through you go potato potatoes,
Speaker 1: potato with no with nothing on it, not even potatoes straight,
Speaker 1: just potato, unseasoned potato, unseasoned potato. And yeah, it drives
Speaker 1: me nuts. I want I want that perfect mixture. And
Speaker 1: you know, size of those things are important.
Speaker 4: You guys have the perfect bites going. But grab a
Speaker 4: little bit of that salad.
Speaker 1: And what are you what are you saying? You're telling
Speaker 1: me to eat a salad saladin? My mom and my
Speaker 1: wife are on the phone right now. Why don't you
Speaker 1: have some of that salad? So tell us a little
Speaker 1: bit about the salad. I see that it's got the
Speaker 1: chicken in there.
Speaker 4: This is Asian sesame tahini dressing. Oh my rom and
Speaker 4: that will make you eat your salads. That will make
Speaker 4: you eat salad with wable.
Speaker 3: It made a kid who did not like salad like salad.
Speaker 3: Oh yeah, I was that kid from Neil Brian That
Speaker 3: boy was me. That is excellent now so sesame to heini.
Speaker 1: So that's just a double punchayeah pretty much?
Speaker 3: Wow?
Speaker 1: H where's what? What's that heat? A little bit of the.
Speaker 3: That was probably the spicy tender?
Speaker 2: Yeah, chicken there.
Speaker 3: Oh, so you can eat it. We have side so
Speaker 3: out obviously, but it's really good with chicken on it,
Speaker 3: like obviously.
Speaker 1: But wow, it's got in here. Wow.
Speaker 3: And just to counteract that side, I'm happy, we have
Speaker 3: a cookie as well.
Speaker 1: And what is this?
Speaker 3: This is our our MF cookie and it stands the
Speaker 3: fun cookie. Yeah you want me to get me thrown off?
Speaker 3: Stands from my favorite cookie. Yes, that's the only thing
Speaker 3: that m F stands for. But it's actually my grandma's
Speaker 3: original recipe. But we've kind of updated it since then,
Speaker 3: so it kind of goes back to what you said before.
Speaker 3: My siblings have they're great bakers, and they kind of
Speaker 3: added a whole bunch of new stuff to it, Like
Speaker 3: there's mochi in it, there's miso in it, just a
Speaker 3: lot of other flavors. Yeah, wow, Grandma's Cookie was a.
Speaker 1: Spot on I said this last time you were on
Speaker 1: this show, just everything was excellent. You folks are adorable
Speaker 1: and I love I mean that in the best way
Speaker 1: possible that I just love when people are connected with
Speaker 1: one another. And that's what family, and sometimes their family
Speaker 1: we choose. Sometimes we're lucky enough to be born with them.
Speaker 1: But ultimately all that love shows and the food here.
Speaker 1: So check them out Box Chicken, eat box chicken dot com,
Speaker 1: eato dot com, eat box Chicken dot com. Check them out,
Speaker 1: go see Chef Noah Clark's big o' smile on there.
Speaker 1: And if you've got an event, I know the holidays
Speaker 1: will be here sooner than you think. And you're setting
Speaker 1: up something with work, whatever it is, a party, I
Speaker 1: highly recommend what they do.