Speaker 1: Hey, it's Neil Savedre.
Speaker 2: You're listening to kfi EM six forty the four Report
Speaker 2: on demand on the iHeartRadio app.
Speaker 1: How do you do, boyd? We got a lot going on.
Speaker 2: You've got May the fourth be with you tomorrow, and
Speaker 2: then you've got Sinco de Mayo, a lot to celebrate
Speaker 2: both that focus, you know, a lot on food and beverages,
Speaker 2: and so I'm excited for both. I mean, let's be honest,
Speaker 2: the Sinco de Mayo is not a big, big holiday
Speaker 2: in Mexico, and so it's more of a you know,
Speaker 2: drinking party that people do here in the States. But
Speaker 2: still good food and good drinks. I'm always for that.
Speaker 2: And of course, being a huge Star Wars fan, anything
Speaker 2: dealing with Star Wars. You know, buddy of mine just
Speaker 2: hit me up moments before going on and he's like, hey,
Speaker 2: do you need another bucket, which is another another term
Speaker 2: for like helmets. This one was a Stormtrooper helmet, and
Speaker 2: I'm like yeah, He's like, they're on sale right now.
Speaker 2: I'm on, bro, I'm on it, and I'm an adult,
Speaker 2: so go figure. But I still love the Star Wars
Speaker 2: and so around this time, anytime to celebrate the film,
Speaker 2: and you know all the.
Speaker 1: Fun that goes with it.
Speaker 2: I'm down, So I thought for technique of the week,
Speaker 2: let's do a couple of beverages that surround Star Wars.
Speaker 2: These are beverages that people have concocted for celebrating me
Speaker 2: the fourth. For those of you who don't get the
Speaker 2: obviously obvious pun, there may the fourth.
Speaker 1: Be with you? Yeah, yeah, okay?
Speaker 2: And then what is it? What's the next one? What's
Speaker 2: the one? Anybody else know? I know there's the Revenge
Speaker 2: of the sixth on the sixth, but what's the fifth?
Speaker 2: It'll come to me AnyWho. One of the things that
Speaker 2: I enjoy the most is the and have the memory
Speaker 2: of growing up and watching Star Wars. The original Star Wars,
Speaker 2: which is a new hope, was the blue milk? You
Speaker 2: remember that Luke's drinking it and it turns out that
Speaker 2: it's Bonta milk. Bantas are those big elephant looking, mammoth
Speaker 2: looking creatures with the big horns and the like that
Speaker 2: we have become to know and love. But there is
Speaker 2: a recipe. I saw this on Baking Mischief dot com
Speaker 2: Baking Mischief dot com, and it's called the Frosty Bantha milk.
Speaker 2: So this is something if you got kids, grandkids, or
Speaker 2: you yourself are.
Speaker 1: A fan and are going to be spending some time.
Speaker 2: Celebrating Star Wars tomorrow, which I most definitely am, to
Speaker 2: the chagrin of my wife. Probably this is a great
Speaker 2: drink for you, and it's sweet, and you can control
Speaker 2: the sweetness on this, and I will tell you how.
Speaker 2: But the concoction is put together with very few ingredients,
Speaker 2: so it's.
Speaker 1: Not very complicated.
Speaker 2: Two cups of vanilla ice cream and you're gonna have
Speaker 2: a couple scoops aside too, plus three scoops you're gonna
Speaker 2: put aside one and a half cups milk. Now, you
Speaker 2: can use any percentage of milk you want, and you
Speaker 2: could probably use an oat milk or something like that.
Speaker 2: But at that point, if you're not drinking milk, you know,
Speaker 2: because it's dairy, you can have a problem with the
Speaker 2: ice cream part. Sweet and blue drink mix. So that
Speaker 2: means your kool Aids, you know, powder drink, they have
Speaker 2: blueberry or raspberry or anything.
Speaker 1: Some of them.
Speaker 2: There is a blueberry raspberry lemonade or something if I
Speaker 2: remember correctly. When it comes to kool Aid, there's a
Speaker 2: couple flavors. There's also one that is just blue raspberry.
Speaker 2: But any one of those that is blue you can
Speaker 2: use on this drink and it works out quite nicely.
Speaker 2: So you want enough for two cups. That's sixteen ounces
Speaker 2: of liquid. There ten to twelve drops of blue food coloring. Now,
Speaker 2: if you're not crazy about food coloring, you can maybe
Speaker 2: leave that out. It just won't be as blue. But
Speaker 2: you put it all in a blender, You combine all
Speaker 2: the ingredients, you blend it until it is smooth. You
Speaker 2: divide it between three eight ounce glasses, and you top
Speaker 2: with a scoop of vanilla ice cream serve and people
Speaker 2: enjoy it. If it's too sweet for you and you're
Speaker 2: not into very sweet things, you just start with about
Speaker 2: half the amount of the drink. Mix, blend taste, and
Speaker 2: modify as you see fit. You know, blueberries might be
Speaker 2: a nice addition. You could put them in a blender
Speaker 2: or smash them up and then sive them out if
Speaker 2: you don't want the chunks in there. But it's just
Speaker 2: this light kind of blue hue, if you remember from
Speaker 2: the film, and it is tasty. I got a couple
Speaker 2: more for you. One more fun, one for the kids,
Speaker 2: and then one for the adults. You know what I'm saying,
Speaker 2: little something, little you know for you when we return,
Speaker 2: So go know where.
Speaker 3: You're listening to The Fork Report with Nil Sevedra on
Speaker 3: demand from KFI AM six forty.
Speaker 2: Just a place that we celebrate food and the culture
Speaker 2: around it, the people that make it, you know.
Speaker 1: Cooking at home, going out to eat, grilling.
Speaker 2: I had a conversation with Handle this morning after he
Speaker 2: got off the air, and he that guy is aggressive.
Speaker 2: So he's got a he got a big green egg.
Speaker 2: He's like, you know, and you know, so there's a
Speaker 2: learning curve he's never used one before and all of that.
Speaker 2: It's like, I want to do a brisket. And I'm like, so,
Speaker 2: let me get this straight. You want to do a
Speaker 2: competitive you want to smoke a competitive piece of meat
Speaker 2: that is used in like barbecue competitions. But I love
Speaker 2: the fact that he's so excited. It's like his new
Speaker 2: hobby and he's really giddy about it and we get
Speaker 2: to talk about food all time and techniques.
Speaker 1: But he's going to get it.
Speaker 2: I guarantee he's going to nail a brisket and it's
Speaker 2: gonna be killer, but we all just need time and practice,
Speaker 2: but he's going to get there.
Speaker 1: I'm excited for him.
Speaker 2: All right, we're doing Technique of the Week obviously Tomorrow.
Speaker 2: Tomorrow is May the fourth Be with You and the
Speaker 2: unofficial Star Wars holiday that's kind of become official.
Speaker 1: Been around for a long time.
Speaker 2: Actually, back in seventy seven when the film came out,
Speaker 2: it was kind of an inside joke, and it was
Speaker 2: referenced again in seventy nine, and you know, kind of
Speaker 2: it was the Star Wars geeks things that we used
Speaker 2: to love to do. But after about gosh, what was
Speaker 2: the twenty eleven, twenty twelve whatever, when Disney picked up
Speaker 2: the property, you know, they said, let's focus on this,
Speaker 2: let's make it a part of things. So they have
Speaker 2: Season of the Force going on right now, which is
Speaker 2: always fun there.
Speaker 1: At the park.
Speaker 2: And then you know, they have the Star Wars Nights,
Speaker 2: the special Star Wars Nights. I think there's still some
Speaker 2: tickets if you're into that. It's a lot of fun.
Speaker 2: I loved it. I think it's a lot of fun.
Speaker 2: They have new foods, They have a lot of the
Speaker 2: live characters walking around, which I think is super cool.
Speaker 2: They're doing more and more of that at the parks too.
Speaker 2: I saw a soka the other day walking around. I
Speaker 2: saw the young Luke Skywalker walking around from a Return
Speaker 2: of the Jedi, and pretty cool, pretty pretty cool indeed.
Speaker 2: All right, So talking about that a little bit. For
Speaker 2: our technique of the week, I gave a bonta milk
Speaker 2: recipe now on to a website called high Cookery each
Speaker 2: e Cookery, and this one is yodas soda and it's
Speaker 2: really easy ingredients, but it reminds me of something that
Speaker 2: my mom would make and still does but make as kids,
Speaker 2: and it was using Sherbert and seven up or sprite
Speaker 2: or something like that. So this just made me think
Speaker 2: of my mom, who's alive. She's not dead. I mean
Speaker 2: that made it sound like she's dead. She's alive and
Speaker 2: kicking stronger than most of us. But it made me
Speaker 2: think of her and how fond I am of the
Speaker 2: You know, she would do it with like an orange
Speaker 2: s Sherbert or something like that, but this is lime srbert,
Speaker 2: that good greenness, lemon lime soda like seven up or sprite,
Speaker 2: and then you can you mix them together and you
Speaker 2: use lime wedges if you want as part of the garnish.
Speaker 2: Another fun garnish and I had this actually at Disneyland
Speaker 2: the other day, is they have they had a new
Speaker 2: beverage that is like a fifty to fifty bar. You know,
Speaker 2: it kind of tastes like an orange julius the way
Speaker 2: it comes together. But at the bottom there was one
Speaker 2: of those candied wedges, like a gummy candy with sugar
Speaker 2: on it, like the wedge of an orange at the bottom.
Speaker 2: So you can get them in lime flavor as well.
Speaker 2: That might be fun in here as well. So as
Speaker 2: far as your ratios go, it's not super complicated. You
Speaker 2: just mix them per your desire of how much you
Speaker 2: want of that lime Srbert. But you know, sometimes you
Speaker 2: just put very simple. You put two scoops of the
Speaker 2: lime Srbert pour a cup of lemon lime soda and
Speaker 2: it creates that kind of swampy like fizz to it
Speaker 2: and green color and it's playful.
Speaker 1: Okay.
Speaker 2: Now for the adults in the room who want to
Speaker 2: have something a little more I don't know, libaceous, maybe, yeah,
Speaker 2: we'll go with that, is this cute little Yoda drink.
Speaker 2: It's the same as the Baby Yoga Yoda cocktail that
Speaker 2: was going on after Mandalorian first came out and everybody
Speaker 2: freaked out because there was the grogu Baby Yoda, and
Speaker 2: everybody thought it was the cutest thing in the world.
Speaker 2: Because it's the cutest thing in the world. So this cocktail,
Speaker 2: the specs for this one is one point five ounces
Speaker 2: of gin, half ounce of fresh lime juice, half ounce
Speaker 2: of fresh lemon juice, a quarter ounce of Saint Germain
Speaker 2: Saint Germaine. You can get it smaller bottles if you
Speaker 2: don't use it. Otherwise you get this big bottle of it.
Speaker 2: It's very delicious and it's kind of you know, years
Speaker 2: and years ago, it was the competitive kick that a
Speaker 2: lot of bartenders and mixologists would use when competing. It's
Speaker 2: just a lovely little something extra that really sets the
Speaker 2: drink apart and make gives it a little bit of sophistication.
Speaker 2: Quarter ounce simple syrup, which is you can buy it
Speaker 2: at store. You can make it by boiling off one
Speaker 2: part water, one part sugar until it's liquefied and then
Speaker 2: let it cool down. You can use that and then
Speaker 2: two ounces of green apple soda. Now, green apple soda
Speaker 2: might not always be easy to come by, so any
Speaker 2: green soda can be used, but you can go to
Speaker 2: I think Galco's still around.
Speaker 1: It, Galco. I think it's Galco Galcos Galco. How come
Speaker 1: that sounds wrong to me?
Speaker 2: In an Eagle Rock area? And why does that sound
Speaker 2: wrong to me? Huntington Park or Highland Park rather there?
Speaker 2: I think it's on York. Very cool. They have every
Speaker 2: like all these old sodas and regional shows that are
Speaker 2: hard to get. Very cool. Yalco, Right, elkos al all right, so.
Speaker 1: We'll be back.
Speaker 2: I want to introduce you to some folks as a
Speaker 2: personal request of Andrew, So go nowhere.
Speaker 3: You're listening to the Fork Report with Nil Sevadra on
Speaker 3: demand from KFI AM six forty.
Speaker 1: How do you do?
Speaker 2: Thanks for hanging out this Saturday. A little hazy today,
Speaker 2: but still a beautiful day. I'll take it. Every day
Speaker 2: that I wake up breathing is a good day, Thank
Speaker 2: the heavens. There a lot going on this weekend. I
Speaker 2: know we were supposed to be out at the Beach
Speaker 2: Life Festival today. Unfortunately there were some tech issues or
Speaker 2: something like that. We couldn't put that together, so we
Speaker 2: are not out there. But what an event. Southern California's
Speaker 2: premiere live music, arts and culinary event. It's back again,
Speaker 2: sixth year, taken over Redondo Beach. If you haven't been there,
Speaker 2: it's amazing. It goes on through the fourth that's tomorrow,
Speaker 2: and I think you might even be able to get
Speaker 2: tickets at Beachlife Festival dot com. But what a lineup
Speaker 2: they have. You know, they have indie bands, rock bands,
Speaker 2: pop jam, reggae and it was it was you remember
Speaker 2: last year, Kayla, it was just such a vibe and
Speaker 2: bands were great.
Speaker 1: This year you got Sublime, you got Alanis.
Speaker 2: More set, Pretenders, Cake is out there, and Lenny Kravitz,
Speaker 2: I mean, just the Beach Boys with John Stamos is
Speaker 2: going to be out there as well. So big doings
Speaker 2: out there. Our buddy Andrew Caravella is flying away from
Speaker 2: us today.
Speaker 4: Your last day, Andrew, No, it's going to be tomorrow.
Speaker 4: Chris Merrill gets to Happy.
Speaker 5: Have a field day tomorrow.
Speaker 1: Yeah, that came that came out weird.
Speaker 4: Well, it's we're all family.
Speaker 1: It's okay, not a problem. Uh.
Speaker 2: So Andrew's leaving us. Bat uh he picked someone that
Speaker 2: he wanted to come on the show. D and Will
Speaker 2: Johnson from Veganberg in out there in Hissparia and we
Speaker 2: welcomed them to the show.
Speaker 1: Hey folks, Hey, how how the going.
Speaker 5: Hey, I got it.
Speaker 1: Going very well.
Speaker 5: So.
Speaker 2: Uh it takes, as you know, doing what you do.
Speaker 2: It's hard to do what you do and uh, you know,
Speaker 2: with YELP and all these things. And to look at
Speaker 2: the fact that you guys are so beloved online and
Speaker 2: off must be a great point of pride for you.
Speaker 6: Yes, that is very true. First and foremost, thank you
Speaker 6: Andrew for giving us the opportunity you know, for this interview. Uh. Yeah,
Speaker 6: the love is shown very much so through the A, Yelp,
Speaker 6: the a Google, our personal customers, family support obviously. Uh,
Speaker 6: you know, Andrew, thank you for the you know, for
Speaker 6: this interview. I had no idea that you even felt
Speaker 6: so so highly favored of us. So we just thank
Speaker 6: you guys so much.
Speaker 4: Well, just so everybody knows. Before Neil continues the interview,
Speaker 4: this I never I rarely put an endorsement behind places
Speaker 4: and for for southern California, people that go between Vegas
Speaker 4: and LA that are clean and healthy eaters. This is
Speaker 4: this is a place that people stop to to they
Speaker 4: they have to stop here to eat because this is
Speaker 4: this is probably one of the best non meat places
Speaker 4: I've ever been in my life to eat that. They're
Speaker 4: they're in the high desert. So I'll let Neil continue
Speaker 4: the interview.
Speaker 2: No, you jump in any time, Andrew, I think, and
Speaker 2: it's he's being honest. He you know, he's had access
Speaker 2: to me for a long time and it's not like
Speaker 2: he comes in every day saying how about these people,
Speaker 2: how about these people? How about these people? So a
Speaker 2: special act for him to say this place.
Speaker 1: Is specially I've not been.
Speaker 2: But I'm looking through the menu and doing a little
Speaker 2: mind tasting right now now as we often do on
Speaker 2: the program, and these are spectacular combinations of flavors and
Speaker 2: textures just by the ingredient list. Now the fact that
Speaker 2: they're plant based as well makes it, you know, even
Speaker 2: more spectacular.
Speaker 1: So explain how long you've been around what you know?
Speaker 2: The mission statement is your focus is of Veganberg.
Speaker 5: So we have been in business.
Speaker 6: We just celebrated our one year anniversary April fifteenth. We
Speaker 6: are the first franchise owners of Veganberg. The original one
Speaker 6: originates in Singapore, so we decided that we wanted to
Speaker 6: move forth with this chain because, like you mentioned the
Speaker 6: fresh ingredients. We did have to localize, of course, just
Speaker 6: because of the different countries, but I wanted to give
Speaker 6: back to our community because I've seen that by us
Speaker 6: going to plant based this worked for my husband. So
Speaker 6: I wanted to, you know, not just have you know, vegetarians,
Speaker 6: not just to have vegans here. I wanted flexitarians to
Speaker 6: also enjoy the meals that we do have prepared because
Speaker 6: I feel that it's for everyone.
Speaker 2: So did either of you taste the vegan Berg in
Speaker 2: Singapore or how did you hear about that?
Speaker 6: Yeah?
Speaker 3: Yeah, we did.
Speaker 6: So I wanted to open up a restaurant, and I'm
Speaker 6: not my history is not from the restaurant industry, but
Speaker 6: I do cook very often. So as I was trying
Speaker 6: to get established with opening up a restaurant, I did
Speaker 6: come across Veganberg and per my research, there was a
Speaker 6: location out in San Francisco, and we decided to drive
Speaker 6: up to San Francisco, US and the family and my
Speaker 6: kids are meat eaters, and so I said, you know,
Speaker 6: let's get them to try the food and we're not
Speaker 6: going to tell him, of course that it's vegan, and
Speaker 6: they fell in love with the food. So we decided
Speaker 6: to reach out to the franchise and we wanted to
Speaker 6: open up here. But before we did get started, my
Speaker 6: husband Will and I we did fly out to Singapore
Speaker 6: and just a wonderful man, Alexander Tan He is the
Speaker 6: founder of Bienberg. What an amazing man, and he just
Speaker 6: made us feel that much more stronger to decide to
Speaker 6: bring this back to the US.
Speaker 1: That's amazing.
Speaker 2: When we come back, we're gonna get some news here,
Speaker 2: but I want to talk more with Dee and Will
Speaker 2: Johnson about their adventures with vegan Berg there in Hesperia.
Speaker 1: I mean, what a great.
Speaker 2: Location in the sense that off the fifteen there you
Speaker 2: have so many you know, truckers and long haul drivers
Speaker 2: and all of these things. Yes, and people, as Andrew said,
Speaker 2: going to Vegas or you know, going to Arizona or
Speaker 2: whatever it may be.
Speaker 5: San Diego.
Speaker 1: Oh yeah, So I love that. So we'll talk more.
Speaker 2: We come back and talk more about vegan Berg Hysperia.
Speaker 2: So go know where you've been listening to the Fork Report.
Speaker 2: You can always hear us live on KFI AM six
Speaker 2: forty two to five pm on Saturday and anytime on
Speaker 2: demand on the iHeartRadio app. Thanks for hanging out today.
Speaker 2: You got gosh, May the fourth tomorrow, you got Sinko
Speaker 2: da Mile coming up to food holidays here in the States.
Speaker 2: At least, let's face it, sink of their miles not
Speaker 2: a big holiday in Mexico. I'm gonna lay it down
Speaker 2: for you. Just not that big of a deal. They
Speaker 2: beat the French. It's not their Independence Day or anything
Speaker 2: like that. A lot of people misconcern that's and God
Speaker 2: bless the French. But you know, beating them not that
Speaker 2: big of a deal. I can't kid AnyWho a lot
Speaker 2: of reason to eat and drink and be merry. So
Speaker 2: we are hanging out today doing that very thing. Right now,
Speaker 2: we're talking to d and Will Johnson from vegan Berg
Speaker 2: there in Hysperia. What a cool thing to be able
Speaker 2: to bring something to the States. This only exists, vegan
Speaker 2: Berg only exists in Singapore until you bring it here.
Speaker 2: Was it franchised at all even in Singapore?
Speaker 5: Yes, well they do have at the moment, they have
Speaker 5: one location in Singapore and then they open up one
Speaker 5: location in San Francisco.
Speaker 2: Oh wow, So that's pretty exciting to be on the
Speaker 2: crest of a wave like this. And you folks from Hysperia.
Speaker 5: Yes we are, Yes, by the way of Los Angeles.
Speaker 5: We moved out of Los Angeles to Hissperia in around
Speaker 5: two thousand and five and we've been made up of
Speaker 5: the high desert since then.
Speaker 1: Wow, you're smart people moving.
Speaker 2: Out of LA I mean it really is.
Speaker 1: It really is lovely there.
Speaker 2: It's like you can feel you can feel the weight
Speaker 2: of Los Angeles off your shoulders.
Speaker 1: My wife and I have.
Speaker 2: A place in in Big Bear and we will uh
Speaker 2: sometimes go via the via what we refer to as
Speaker 2: the back way because it is.
Speaker 1: What's that.
Speaker 6: Yeah, we love the We love Big Bear.
Speaker 1: Oh yeah, it's a stone's throw for you.
Speaker 5: Yeah.
Speaker 1: Do you guys ever use.
Speaker 2: Yeah, you guys ever use the term that's hysterical.
Speaker 1: My wife hates that joke. I say that, I love it.
Speaker 5: I have to put that in the to put that
Speaker 5: up in the restaurant.
Speaker 1: Use that on the side. So tell us it.
Speaker 2: It's spectacular that this uh barbecue looks fantastic.
Speaker 6: That is one of our cop sellers. Yep, your name
Speaker 6: is the ones that that sells them most. So our
Speaker 6: smoky barbecue first, first and foremost. Our patty is our housemade.
Speaker 6: So we have two house made patties, which one is
Speaker 6: a crispy patty. It's a soy protein patty. We do
Speaker 6: the crumb mix in house, and then our grilled patty
Speaker 6: is made out of chataki, mushrooms, kel carrots, onion, cellar
Speaker 6: and seasoning, so our customers do have the options between
Speaker 6: a grilled and a crispy patty. And then some of
Speaker 6: our top favorites are our smoky barbecue which have that
Speaker 6: grilled patty with some caramelized onions, vegan cheese, vegan bacon,
Speaker 6: red onions, lettuce, tomatoes, pickles, and our vegan male. We
Speaker 6: do make all of our sauces in house. Our shroomsburg
Speaker 6: as a mushroom sauce that we do prepare fresh with
Speaker 6: some caramelized onions, lettuce, that's our patty.
Speaker 5: Those are like our main two.
Speaker 6: One of my personal favorites is the abval beats, very fresh,
Speaker 6: very clean and includes our grill patty with lettuce, tomatoes,
Speaker 6: red onions, beets, sprouts, avocado. It's really it pairs really good.
Speaker 6: But a lot of people do come in for our
Speaker 6: Carnia sooder fries. Everybody is h is unbelieved by how
Speaker 6: great they paste well.
Speaker 2: I mean the food tech continues to grow. I mean that,
Speaker 2: I'm just a good food person. So I'm like, if
Speaker 2: it's if it's tasty, I'll eat it. I don't care.
Speaker 2: You know what it's made out of, plant based fantastic.
Speaker 2: I love doing that. And you reference this before. Nothing
Speaker 2: better than having an omnivore or carnivore come in and
Speaker 2: bite into something and just love it because it's delicious.
Speaker 1: Yeah, you know the fact that it is.
Speaker 2: You know the fact that that it's plant based, that's
Speaker 2: just a bonus.
Speaker 6: Yeah.
Speaker 5: Yeah.
Speaker 6: We also offer gloom free items as well, because we
Speaker 6: do have a lot of gluten intolerant people, so we
Speaker 6: do have patties, buns, and and and appetizers for gloom
Speaker 6: free people.
Speaker 2: Well that's great, That is fantastic, and that makes you
Speaker 2: know there are people out there with ciliacs and the like,
Speaker 2: and having those options for them as well. I think
Speaker 2: that it's a great way to do it.
Speaker 6: Intolerant, dairy free.
Speaker 5: Sure, that's that's it's great.
Speaker 6: It's great.
Speaker 2: So I tell you what, we got to get our
Speaker 2: asses out to Hysperia and you know, do a show
Speaker 2: out there because it's hard for you guys to bring food,
Speaker 2: you know, we cover all of southern California, but we're
Speaker 2: in Burbank, so it's hard to be able to take
Speaker 2: your food and travel here. So we got to come
Speaker 2: out that way and talk to some of the folks
Speaker 2: out there because there's some wonderful food options of which
Speaker 2: you are one and I'll come check it out next
Speaker 2: time we're pulling off the fifteen.
Speaker 6: That sounds great.
Speaker 2: Tell everybody where they can find you on social media
Speaker 2: and your location.
Speaker 6: Absolutely so. On Instagram, we are Beganberg. That's v e
Speaker 6: g A N d U r G dot hissparea we are.
Speaker 6: Our website is Beigenberg Hysperia dot com. We're located off
Speaker 6: the fifteen Freeway going north towards Vegas off Main Street
Speaker 6: and Hisspaia.
Speaker 2: That's excellent. Thanks so much for taking the time to
Speaker 2: come on. I hope people check you out. I certainly will,
Speaker 2: and thanks to Andrew Caravella for the recommendation here on
Speaker 2: the show.
Speaker 4: D I'm stopping there on.
Speaker 6: My lunch on Monday, so well, I'm there all day,
Speaker 6: so I hope to see I get to thank you personally.
Speaker 5: Thank you.
Speaker 1: Are you doing the cooking or I am?
Speaker 6: I'm doing it all. I am doing it all. I
Speaker 6: do the Yeah. Yeah, we'll be there all day though Monday.
Speaker 1: So Will just comes in and eats and leaves.
Speaker 2: Yeah.
Speaker 5: Yeah, as you can see, d habit. I'm just, like
Speaker 5: I said, I'm just a glorified dishwasher. We got it.
Speaker 5: She got the business, she's doing it. She's doing an
Speaker 5: amazing job at it. And like I said, I'm just
Speaker 5: here to help her when she needs me.
Speaker 1: Yeah, taste this.
Speaker 6: Yeah, Okay, he's a good dishwasher.
Speaker 2: Hey, I'll tell you that's the way I has to work,
Speaker 2: you know, on a family business.
Speaker 1: It's all hands on deck, period.
Speaker 5: I wish you both to eat out of clean plates.
Speaker 6: Thank you so much.
Speaker 2: D and Will Johnson vegan Berg in Hysperia. Vegan Berg
Speaker 2: in Hysperia. Thanks, folks, we'll talk again.
Speaker 3: You're listening to The Fork Report with Nil Savedra on
Speaker 3: demand from kf I AM six forty