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<v Speaker 1>You know, this is a young man we met gosh

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<v Speaker 1>was it back in May almost a year ago?

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<v Speaker 2>Maybe?

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<v Speaker 1>Was that the event the Manhattan Beach h Food event.

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<v Speaker 1>But his name is Chef Noah Clark. Not only is

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<v Speaker 1>he a handsome bastard, which is a good reason to

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<v Speaker 1>hate him, but then on top of that, he's an

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<v Speaker 1>amazing chef. He has a smile that can light up

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<v Speaker 1>a room, and the energy and excitement passionate about his

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<v Speaker 1>food to match. But on top of that, his story

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<v Speaker 1>is one that everyone loved to hear. And when we

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<v Speaker 1>got to release as to some stuff that you guys

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<v Speaker 1>were doing, we thought, oh, this would be great if

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<v Speaker 1>you guys had time to pop on because I've got

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<v Speaker 1>my friend Brian Olsen from The Bugman here is our

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<v Speaker 1>guest taster, and I'm like, okay. So we had two

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<v Speaker 1>new ones that we hadn't tasted before that came and

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<v Speaker 1>we tasted them and this is one of our favorites

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<v Speaker 1>from last year and beyond. And you get to set today,

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<v Speaker 1>so bring us up to speed about your upbringing the

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<v Speaker 1>two lovely ladies with you, and give a recap of

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<v Speaker 1>your story.

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<v Speaker 3>Yeah, so pretty much. I'm half black, half Japanese. So

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<v Speaker 3>I grew up in a blended household, also to family household.

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<v Speaker 3>My mom and my aunt are the core women in

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<v Speaker 3>my life. Call my aunt Maggie my Yoda, and I'm

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<v Speaker 3>her Luke. She's kind of like you know, so she's

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<v Speaker 3>taught me pretty much everything I know about being in

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<v Speaker 3>a kitchen. I grew up in a kitchen at a

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<v Speaker 3>really young age, like eight years old. Wow, so very

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<v Speaker 3>familiar with all the recipes I had growing up that

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<v Speaker 3>we are serving to you guys today. And really it's

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<v Speaker 3>her all her. This is she created when you're eighteen, right,

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<v Speaker 3>eighteen years old? In Los Angeles.

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<v Speaker 2>Ten years ago.

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<v Speaker 3>Yeah, we moved to Atlanta to open a restaurant when

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<v Speaker 3>I was young, and then we had a nice run there,

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<v Speaker 3>sold our steak in that company there. Moved here to

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<v Speaker 3>open another concept, very very similar menu. We just knew

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<v Speaker 3>we had a good product and we could do it

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<v Speaker 3>again here. So that's what brought me to La brought

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<v Speaker 3>us back home because that's where they were born and raised.

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<v Speaker 3>So and here we are now. We got to meet

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<v Speaker 3>you a couple of months ago, and I was.

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<v Speaker 1>Just blown away. I mean this simply you had it

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<v Speaker 1>in the form of a taco when we met, and

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<v Speaker 1>it was one of those bites that you're like, holy hell,

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<v Speaker 1>that's something special. And you know, seeing the family, I'm

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<v Speaker 1>a sucker for families. I think that generational knowledge is

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<v Speaker 1>like a snowball. It gets bigger and better and stronger

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<v Speaker 1>through it's through the purity of it being passed down.

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<v Speaker 1>You know. So you you say you're black and knees

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<v Speaker 1>or are you?

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<v Speaker 3>It's actually it right black? And I said a whole

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<v Speaker 3>lot black, and.

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<v Speaker 1>Because I didn't know if you were you know, African American. Okay,

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<v Speaker 1>well I wasn't.

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<v Speaker 3>Sure that.

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<v Speaker 1>Uh as a as a half breed myself. I was

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<v Speaker 1>joke about that too, and I'm like, oh, that's hot,

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<v Speaker 1>says my white side. But yeah, but it is in

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<v Speaker 1>your case having an African American father brought in soul

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<v Speaker 1>food options and a Japanese mother brought in you know,

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<v Speaker 1>Japanese options. And you know, I remember growing up, uh,

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<v Speaker 1>you know, having friends from different cultures and backgrounds. When

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<v Speaker 1>you go over to their house for dinner or something,

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<v Speaker 1>all of a sudden you'd eat, you know. I had

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<v Speaker 1>my first egg roll at a friend's house and I'm like,

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<v Speaker 1>holy hell, what is this an out come? I'm just

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<v Speaker 1>tasting it now, you know. So having you know, a

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<v Speaker 1>family like that and bringing it to this what what

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<v Speaker 1>would you say? Why do it in chicken form? What

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<v Speaker 1>was the purpose? Why go towards chicken?

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<v Speaker 3>Yeah? I was actually just talking to her about this earlier.

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<v Speaker 3>How I was. I didn't realize how spoiled I was

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<v Speaker 3>growing up because I ate her food my whole life.

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<v Speaker 3>And then the first time I realized that it was

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<v Speaker 3>a little different, I went to a friend's house and ate,

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<v Speaker 3>and I was like, what is this like? It was disgusting,

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<v Speaker 3>to say the least. And I was like, oh my gosh.

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<v Speaker 3>It was like I was probably eighteen the first time happened.

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<v Speaker 3>I was like, this is I've been spoiled my whole life.

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<v Speaker 3>We always had people at our house eating, and it

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<v Speaker 3>was because of what she was making. So I just

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<v Speaker 3>didn't realize how good we had it.

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<v Speaker 1>Do you want to call out the parent?

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<v Speaker 3>I have one specifica in my mind too. I'm not

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<v Speaker 3>gonna call him out.

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<v Speaker 1>No, I don't mean to be rude, but this hamburger

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<v Speaker 1>needs an EF.

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<v Speaker 3>Some salt man, some salt, you know, salt, garlic, so

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<v Speaker 3>little Yeah, well you know that's why different cultures exist.

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<v Speaker 1>All right, we come back, we're gonna taste some of

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<v Speaker 1>the food. I'm excited for my friend Brian here is

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<v Speaker 1>our guest taster to try it as well. But looking

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<v Speaker 1>at it and just bringing back memories of the of

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<v Speaker 1>how much it stood out. So we'll come back and

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<v Speaker 1>talk more. The place you need to go and you

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<v Speaker 1>need to look at when it comes to box Chicken

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<v Speaker 1>is very simple. Eat box chicken dot com, Eat box

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<v Speaker 1>chicken dot com, Eat chicken dot eat box chicken dot Now.

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<v Speaker 1>Now now everybody's singing that in their head at the earworm.

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<v Speaker 1>Right now, we are enjoying about to get into box Chicken.

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<v Speaker 1>They brought their food. My buddy Brian Olsen, he's the

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<v Speaker 1>CEO and president of the Bug Man. You hear me

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<v Speaker 1>talking about them all the time. And I invited him in.

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<v Speaker 1>I say, come be a guest taster today, and I

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<v Speaker 1>think I heard the phone hit the ground and the

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<v Speaker 1>entire spin out. And so we've been having fun having

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<v Speaker 1>him here with us. Right, thank you. We've had some

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<v Speaker 1>good stuff. Okay, now it's an extra incredible right and

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<v Speaker 1>not like your typical fried chicken.

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<v Speaker 3>No, it tastes incredibly fresh and it's not all battery.

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<v Speaker 1>Yeah, you taste the chicken, it's it's wonderful. Thank you,

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<v Speaker 1>Thank you have some of that goat ranch, get some

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<v Speaker 1>of that on there time. Yeah, it is, Uh, it

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<v Speaker 1>is something special. And we had box chicken on We

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<v Speaker 1>had chef Noah Clark. Uh. You know it says on

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<v Speaker 1>his website, and I think it's cool. The torch bearer,

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<v Speaker 1>you know, of the found the family. You have this

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<v Speaker 1>legacy through your auntie, through your mom and through your family.

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<v Speaker 1>He mixed race flavors. But you grew up, like you said, spoiled.

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<v Speaker 1>You were raised on great food until you were invited

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<v Speaker 1>to your names and you're like, why am I eating this?

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<v Speaker 1>And what is it? What? What's what's your go to

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<v Speaker 1>when you have to center yourself? What's the food that

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<v Speaker 1>centers your reminds you of home and brings you back.

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<v Speaker 3>Oh man, we call it poverty on rice. It's my childhood,

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<v Speaker 3>is what I grew up on. It's just ground beef

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<v Speaker 3>that is seasoned in tedioaki sauce on a bed of

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<v Speaker 3>rice with an over easy egg on top. And it's

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<v Speaker 3>like the person delicious, the perfect breakfast for me. So

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<v Speaker 3>it just hits every spot and it just reminds me

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<v Speaker 3>of my grandma most importantly, and just the trickle down effect.

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<v Speaker 1>And well she had drunk because that sounds like, don't

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<v Speaker 1>that sound good?

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<v Speaker 2>Woman never drank anything in her life.

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<v Speaker 3>Take a sip of beer turned bright red?

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<v Speaker 2>The name does it translate? Well? But it just kind

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<v Speaker 2>of stuck in the family.

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<v Speaker 1>Yeah, you know, I'll tell you though, but those are

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<v Speaker 1>the most memorable sometimes because they're simple and they speak

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<v Speaker 1>to your your stomach and your heart. It's like, this

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<v Speaker 1>is what I It doesn't have to be fancy. You know.

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<v Speaker 1>I love when my son, who's eight, asks for those

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<v Speaker 1>types of things. You know, Can I have a daddy dog? Yeah?

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<v Speaker 1>That's you know, that's a hot dog and a tortilla. Yeah,

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<v Speaker 1>that's what a mixed breed eats.

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<v Speaker 3>You know.

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<v Speaker 1>It's like, you know, uh, wave Conweni's got up an

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<v Speaker 1>angular or something. Yeah. Those are the things that you

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<v Speaker 1>know that bring a smile to your face. Yeah. So

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<v Speaker 1>what do you want people to know about what's going

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<v Speaker 1>on with you? Guys? How they could utilize Get in

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<v Speaker 1>touch with your food? You know, I know you're catering.

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<v Speaker 1>That's huge, So tell us a little bit about box

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<v Speaker 1>Chicken and what's going on.

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<v Speaker 3>Yeah, I mean we've been opened since July, but this

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<v Speaker 3>is kind of like our coming out party, I guess,

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<v Speaker 3>you know, just that we have a really good product

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<v Speaker 3>on our hands and we want everyone to try it

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<v Speaker 3>because it's delicious. Yeah, and if you want to order,

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<v Speaker 3>just eatbox chicken dot com. Like the song earlier, Yeah

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<v Speaker 3>you know it's yeah, it's our jingle. But you know,

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<v Speaker 3>just like through all the Uber eats platforms all that

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<v Speaker 3>kind of stuff too. If you're on the West side,

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<v Speaker 3>just give us a try. You I really wouldn't be disappointed.

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<v Speaker 1>No, it really is one of those things that I

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<v Speaker 1>have zero fear of someone Ye tasting your food and

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<v Speaker 1>going wasn't what it's used.

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<v Speaker 3>Super rare. It does happen because you can't please everyone,

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<v Speaker 3>but it's super rare when it does. And I automatically

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<v Speaker 3>don't trust that person when they say that.

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<v Speaker 1>I like, you probably hate dogs and joy and ice

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<v Speaker 1>cream and children. Yeah exactly, go back to killing joy. Yeah,

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<v Speaker 1>thank you delicious cancer coming in here with all the hate.

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<v Speaker 1>I am having rice and potato salad, and I will

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<v Speaker 1>tell you I have never had rice and potato salad together.

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<v Speaker 1>Like this.

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<v Speaker 3>I've never mixed them like great combination. Yes, And that

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<v Speaker 3>potato salad I also grew up on that.

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<v Speaker 1>Potato salad is bombe great there. It is absolutely perfect

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<v Speaker 1>in every way, even the size of the potatoes, you

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<v Speaker 1>know how you.

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<v Speaker 3>Have some texture to yeah, or.

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<v Speaker 1>They're so big, the chunk is so big that halfway

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<v Speaker 1>through you go, goodness, goodness, way through you go potato potatoes,

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<v Speaker 1>potato with no with nothing on it, not even potatoes straight,

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<v Speaker 1>just potato, unseasoned potato, unseasoned potato. And yeah, it drives

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<v Speaker 1>me nuts. I want I want that perfect mixture. And

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<v Speaker 1>you know, size of those things are important.

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<v Speaker 4>You guys have the perfect bites going. But grab a

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<v Speaker 4>little bit of that salad.

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<v Speaker 1>And what are you what are you saying? You're telling

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<v Speaker 1>me to eat a salad saladin? My mom and my

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<v Speaker 1>wife are on the phone right now. Why don't you

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<v Speaker 1>have some of that salad? So tell us a little

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<v Speaker 1>bit about the salad. I see that it's got the

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<v Speaker 1>chicken in there.

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<v Speaker 4>This is Asian sesame tahini dressing. Oh my rom and

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<v Speaker 4>that will make you eat your salads. That will make

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<v Speaker 4>you eat salad with wable.

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<v Speaker 3>It made a kid who did not like salad like salad.

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<v Speaker 3>Oh yeah, I was that kid from Neil Brian That

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<v Speaker 3>boy was me. That is excellent now so sesame to heini.

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<v Speaker 1>So that's just a double punchayeah pretty much?

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<v Speaker 3>Wow?

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<v Speaker 1>H where's what? What's that heat? A little bit of the.

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<v Speaker 3>That was probably the spicy tender?

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<v Speaker 2>Yeah, chicken there.

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<v Speaker 3>Oh, so you can eat it. We have side so

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<v Speaker 3>out obviously, but it's really good with chicken on it,

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<v Speaker 3>like obviously.

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<v Speaker 1>But wow, it's got in here. Wow.

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<v Speaker 3>And just to counteract that side, I'm happy, we have

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<v Speaker 3>a cookie as well.

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<v Speaker 1>And what is this?

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<v Speaker 3>This is our our MF cookie and it stands the

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<v Speaker 3>fun cookie. Yeah you want me to get me thrown off?

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<v Speaker 3>Stands from my favorite cookie. Yes, that's the only thing

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<v Speaker 3>that m F stands for. But it's actually my grandma's

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<v Speaker 3>original recipe. But we've kind of updated it since then,

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<v Speaker 3>so it kind of goes back to what you said before.

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<v Speaker 3>My siblings have they're great bakers, and they kind of

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<v Speaker 3>added a whole bunch of new stuff to it, Like

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<v Speaker 3>there's mochi in it, there's miso in it, just a

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<v Speaker 3>lot of other flavors. Yeah, wow, Grandma's Cookie was a.

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<v Speaker 1>Spot on I said this last time you were on

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<v Speaker 1>this show, just everything was excellent. You folks are adorable

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<v Speaker 1>and I love I mean that in the best way

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<v Speaker 1>possible that I just love when people are connected with

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<v Speaker 1>one another. And that's what family, and sometimes their family

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<v Speaker 1>we choose. Sometimes we're lucky enough to be born with them.

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<v Speaker 1>But ultimately all that love shows and the food here.

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<v Speaker 1>So check them out Box Chicken, eat box chicken dot com,

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<v Speaker 1>eato dot com, eat box Chicken dot com. Check them out,

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<v Speaker 1>go see Chef Noah Clark's big o' smile on there.

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<v Speaker 1>And if you've got an event, I know the holidays

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<v Speaker 1>will be here sooner than you think. And you're setting

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<v Speaker 1>up something with work, whatever it is, a party, I

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<v Speaker 1>highly recommend what they do.