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. Thanks for hanging out today.
Speaker 2: Happy Saturday to you. It's going to be a great day.
Speaker 2: It's been a great day so far. Just celebrated my
Speaker 2: seventeenth wedding anniversary with my lovely wife Tracy yesterday, and
Speaker 2: I had the weirdest circumstance on Thursday. Maybe I'll tell
Speaker 2: you at the end of the show because I don't
Speaker 2: want to talk about food and what happened to me
Speaker 2: in the backseat of my wife's car. Well, that sounds
Speaker 2: weird on our seventeenth Well, she was there, but not
Speaker 2: I'm going to I'll explain later. But this is why
Speaker 2: I wasn't on with Handel on yesterday. And people have
Speaker 2: been very kind asked me if I'm okay. I am okay.
Speaker 2: It was a fluke, weird situation and the worst and
Speaker 2: craziest one that.
Speaker 1: I can remember of my life. I mean, it was.
Speaker 2: Straight up sitcom, comedy Tarantino film, Little Smidge of that.
Speaker 1: It is crazy.
Speaker 2: Anyways, right now we're talking to Rudy Barrientos and he
Speaker 2: is the proprietor of Grassias signor g R A c
Speaker 2: I A S E n O R dot com. You
Speaker 2: can find them on Instagram at the same and we
Speaker 2: are just eating his food. He was affected by the
Speaker 2: Palisades fire because he has a well known food truck
Speaker 2: that was there and a lot of customers that would
Speaker 2: come and enjoy the food, their tacos, their breakfast burritos.
Speaker 2: He has now moved to to brent Wood and that's
Speaker 2: working out for your You're on San Vicente.
Speaker 3: San vacantew Montana and Bundy.
Speaker 1: Gotcha.
Speaker 2: So one one nine four one San Vicente Boulevard Sunday
Speaker 2: Thursday through Sunday, and you're still in the Paliside Palisades
Speaker 2: on Monday and Tuesday, then Monday Tuesday, and it's you know,
Speaker 2: a lot of people were affected by the fires, and
Speaker 2: we're trying to put some focus on the people that
Speaker 2: didn't maybe didn't have something burned down a business, but
Speaker 2: it's been affected because the ecosystem has changed. Told us
Speaker 2: your story about being part of the DACA program, and
Speaker 2: I know that right now that is up in the air.
Speaker 2: We were talking off the air, and the prayer is
Speaker 2: that that gets ironed out.
Speaker 1: I say.
Speaker 2: I always say, if we want bad people out, then
Speaker 2: we want good people in. And the key is to
Speaker 2: find out who those people are and.
Speaker 1: How to do it. But I don't know who wouldn't
Speaker 1: want someone like you bringing food and joy and positivity
Speaker 1: to a country. And this food is spectacular, just just
Speaker 1: really it is made with the love that you'd get
Speaker 1: from a parent making you food. You feel it.
Speaker 2: Yeah, that's what I always tell my son when I
Speaker 2: make him something, I say, I put love in there
Speaker 2: that you know.
Speaker 3: It's funny that you say that, because that that's what
Speaker 3: my grandma used to tell me. She would always tell me,
Speaker 3: like you can always tell when someone makes you food,
Speaker 3: would love.
Speaker 1: Right, Yeah, it just it's the ingredient I've had.
Speaker 2: I've eaten a lot of food, obviously, and with this show,
Speaker 2: I get to eat a lot of different food. And
Speaker 2: I've been out to restaurants where the chefs prepared a
Speaker 2: meal that was technically.
Speaker 1: Perfect, like all the techniques.
Speaker 2: Everything that was done was done textbook, but it tasted
Speaker 2: like a textbook, you know, it just it was there
Speaker 2: wasn't that life behind it. It was technique versus soul. Yeah,
Speaker 2: And there is a difference there is something about that
Speaker 2: when somebody it's almost you want somebody to make something
Speaker 2: like they're making it for themselves and they go, hey,
Speaker 2: you hungry, take this.
Speaker 3: You know, it's actually kind of funny that you say that,
Speaker 3: because in the truck, all of us when we when
Speaker 3: we eat, we prefer when we to one of our
Speaker 3: other team members cooks it. Like we always say this,
Speaker 3: like it tastes better when someone else makes it for you,
Speaker 3: because when you make it, you're just trying to be perfect.
Speaker 3: But when someone else makes it for you, there's something
Speaker 3: in that case, from when they're making it to the
Speaker 3: point where you get it that makes it so special
Speaker 3: because someone else is caring for this precious meal that's
Speaker 3: gonna nurse you.
Speaker 2: Yeah, you can, you can taste it, and it's just
Speaker 2: and that's anywhere. I mean, that's why you can't make
Speaker 2: what your grandmother made, or your mom made, or your
Speaker 2: dad made, or anybody in the family.
Speaker 1: You can't.
Speaker 2: Ever you can have the exact recipe, it won't taste
Speaker 2: the same because there's something about someone cooking for you.
Speaker 1: And we know this to be true.
Speaker 2: We know psychologically there's power in the anticipation. I'd much
Speaker 2: rather see someone enjoy something I made than me even
Speaker 2: eat it for sure. So how did you come up
Speaker 2: with your menu? What other things are on your menu?
Speaker 2: So you have tacos and burritos.
Speaker 3: So tacos and burritos. So one of the things that
Speaker 3: I actually right when I started the truck I knew
Speaker 3: I wanted to have was one of our beer battered
Speaker 3: fish tacos. The one of my personal favorites, and they
Speaker 3: go way back to when I when I lived in
Speaker 3: Tijuana because that's where I was born.
Speaker 1: The Baja style hostile.
Speaker 3: So when when I came to this country, there wasn't
Speaker 3: a lot of good baha ba hostile fish tacos. So
Speaker 3: my when I would on Fridays when I would get
Speaker 3: out of school, my mom worked nice ships cleaning and
Speaker 3: office building, and I remember because Friday was the day
Speaker 3: I didn't have to go to school the next day,
Speaker 3: so I would go with her from La all the
Speaker 3: way to Santa Monica. And the best taco we could
Speaker 3: have have at that point was reviews fish tacos. Oh yeah,
Speaker 3: and it was it was it was like this routine
Speaker 3: that we did on Fridays. I would go with her
Speaker 3: sona Monica skateboard back to La but before she went
Speaker 3: to work, our meal, our shared meal would be the
Speaker 3: rubus fish tacos because it was the closest thing we
Speaker 3: could we could find too to the inns NaSTA fish
Speaker 3: talkers we would have in Mexico. So when I started
Speaker 3: the truck, I knew those tacos had to be in
Speaker 3: the menu the way I knew how to make him,
Speaker 3: the way I remember them to be.
Speaker 2: What do you think sets them apart? What is a
Speaker 2: true Baja style fish taco?
Speaker 3: Honestly, like like we were talking about earlier, it's just
Speaker 3: the care I put in it, and and just the
Speaker 3: fact that I want to I want to taste home
Speaker 3: every time I make him, every time. You know that
Speaker 3: taco was created food.
Speaker 1: Yeah, that's your mac and cheese man. Yeah, that's where
Speaker 1: you grew up. We all have it.
Speaker 2: We all have that that those items that make us,
Speaker 2: you know, think a home or think about growing up
Speaker 2: when things were simple, didn't have to pay taxes. I
Speaker 2: have to deal with any of that business. I also
Speaker 2: want to give a shout out to Judy. Judy Kergan,
Speaker 2: she is a listener who sent us your information and
Speaker 2: she knew about you and She reached out to us
Speaker 2: and said, these you know, these people are really good people.
Speaker 1: They make fantastic food.
Speaker 2: They've been caught up in this situation and that's what
Speaker 2: inspired us, through Judy and through your story, to know
Speaker 2: the path we wanted to go down. Because we've been
Speaker 2: talking about what we wanted to do about restaurants. There
Speaker 2: continues La Times and others continue to write lists of
Speaker 2: restaurants that are trying to come back in the fire
Speaker 2: areas and stuff like that.
Speaker 1: So stick around.
Speaker 2: We'll do one more segment with you guys, because I'm
Speaker 2: really enjoying the conversation and the food. And of course
Speaker 2: you can go to Instagram or online to Gracia signor
Speaker 2: only one s g R a ci A se n
Speaker 2: o R dot com and find out where they're at
Speaker 2: and in the area of Brentwood right now. They do
Speaker 2: a couple of days there in the Palisades still, but
Speaker 2: they could use your love to stay afloat and trust me,
Speaker 2: you can use their food and you know, I don't know,
Speaker 2: maybe you can freeze some, but I'd get a lot,
Speaker 2: especially for doing a day trip. Bring a bag, bring
Speaker 2: a cooler, whatever it takes. All right, go nowhere, we'll
Speaker 2: be back with more.
Speaker 4: You're listening to The Fork Report with Nil Savedra on
Speaker 4: demand from KFI AM six forty.
Speaker 2: As we talk all things food, beverage and beyond on
Speaker 2: the show every single Saturday, three hours that we come
Speaker 2: together and just celebrate food and the people that make it,
Speaker 2: the culture behind it and what a story. Today we're
Speaker 2: focusing on people affected by the fires. I know there
Speaker 2: are a lot of people that are suffering from their
Speaker 2: home going down to ashes, and of course we are
Speaker 2: with them, but because of the nature of this show,
Speaker 2: we're focusing on those on the periphery that have been
Speaker 2: affected by their business or their businesses are affected, not
Speaker 2: necessarily because they burn to ashes some more damage. Right now,
Speaker 2: we're talking about a food truck called Gracia Signor and
Speaker 2: you can find them at dot com. You can find
Speaker 2: them on Instagram one s and you can find out
Speaker 2: more about Rudy and Barrientos and he is the He
Speaker 2: is really the story and the food that he's making
Speaker 2: is an outstanding You know, Robin who's running the board
Speaker 2: and all the commercials and everything else going on, talks
Speaker 2: to me through the headphones. Let me know, you know,
Speaker 2: spots and all those things, and right before we come on,
Speaker 2: she goes, these tacos are bomb, like, Yeah, the food
Speaker 2: is fantastic. Another thank you and a tip of the hat. Judy, Judy,
Speaker 2: Judy Kirkin. She's a listener and sent us the information.
Speaker 2: We've been wanting to do a show on the restaurants
Speaker 2: that are affected. We've been waiting basically to hear about
Speaker 2: the ones that are coming back, and we won't stop today.
Speaker 2: We'll continue to let you know about them and how
Speaker 2: to patronize them and keep them going. So what do
Speaker 2: you want people to know about your food and how
Speaker 2: to find you and how important it is to have,
Speaker 2: you know, regulars and a base of people coming to eat.
Speaker 3: It's a credibly important to have regulars. That's that was
Speaker 3: That's where we were so successful in the Palisades because
Speaker 3: that community is a very small community that just supports
Speaker 3: everyone and and you know, we we became embraced by
Speaker 3: the community and therefore we were very successful for over
Speaker 3: ten years. This was going to be our eleventh year
Speaker 3: in the Palisades, but the fires happened and everyone in
Speaker 3: that town is scattered all over La So as much
Speaker 3: as there, you know, we have a lot of loyal
Speaker 3: customers as much as they're trying to support us. Because
Speaker 3: of the distance that this fire force them to to
Speaker 3: just like move sure, it's really hard for them to
Speaker 3: to be there like as regular as they would pre fires.
Speaker 3: So everyone out there in Brentwood who loves food, loves
Speaker 3: delicious food, Mexican food, breakfast burritos, and just or just
Speaker 3: enjoys food in general, give us a chance so that
Speaker 3: we can win you over.
Speaker 2: And I have no doubt that that is exactly how
Speaker 2: it will end up. I'm glad to have a platform
Speaker 2: for you to talk to you so much, you know,
Speaker 2: because the food is really spectacular, and I love the story,
Speaker 2: and I think it's important.
Speaker 1: You know, we hear a lot of.
Speaker 2: Things in the news, and you know, there's a lot
Speaker 2: of confusion about immigration and the good, the bad, the ugly,
Speaker 2: the legal the non legal, and all of these things
Speaker 2: that need to be sorted out. But there the fact is,
Speaker 2: you know, there is a good There should be a
Speaker 2: good neighbor policy to be able to exchange between all
Speaker 2: of our neighbors here. That is a way that we
Speaker 2: aren't letting criminals or people in but letting good folks
Speaker 2: in come. Do what they do and and I think
Speaker 2: what you're doing is just wonderful. The food is just fantastic, man.
Speaker 2: Thank you made with love right in it. But you
Speaker 2: won't break your tooth on love man. So thanks again
Speaker 2: to Judy for putting this on our radar, and thanks
Speaker 2: to you Greedy for coming in and again GRASSI signor
Speaker 2: it is a g R A c I A S
Speaker 2: just a single less e n O R dot com.
Speaker 2: And of course you can find them under that same
Speaker 2: moniker at on Instagram as well.
Speaker 1: Check them out where they are there.
Speaker 2: In Brentwood and still a couple of days in the
Speaker 2: Palisades as well.
Speaker 1: But get on this.
Speaker 2: This is really special food by what seems to be
Speaker 2: a very special guy. So thanks for taking the time
Speaker 2: on my friend.
Speaker 3: Thank you, Neil, thank you, thank you everyone.
Speaker 2: Thank you, and tell them hello and that you heard
Speaker 2: it here. They need to know that there's support and
Speaker 2: people that care. You know, these things take a while.
Speaker 2: We're still dealing with what you know, COVID, you know,
Speaker 2: the the remnants of COVID and working on the hospitality
Speaker 2: and restaurant industry. So there's still work to do to
Speaker 2: get out there those of us that can that weren't
Speaker 2: affected by the fires, can help keep these places perched up. Thanks,
Speaker 2: We got much more to come. Stick around some people
Speaker 2: we want to introduce you to, so go know where.
Speaker 4: You're listening to the Fork Report with Nil Sevedra on
Speaker 4: demand from KFI AM six forty.
Speaker 2: Today we are talking to folks that are affected by
Speaker 2: the fires in January, but not in the same way
Speaker 2: that you might have been hearing. Yes, people were very
Speaker 2: much affected by the fires, their homes burning down, and
Speaker 2: there were some businesses of course that burned down. Us
Speaker 2: being the Fork Report, we focus on food and the like.
Speaker 2: We wanted to bring you some people that were affected,
Speaker 2: some you know, differently than others that have food based
Speaker 2: businesses that were affected by the fires. And our next
Speaker 2: guest is Teddy Saraphine Leonard, owner of real In. You
Speaker 2: can find out all about them at reali Malibu dot com.
Speaker 2: Real in Malibu dot com. Teddy, Welcome to the Fork Report.
Speaker 5: Thank you for having me.
Speaker 2: So please tell us tell us where about For those
Speaker 2: that don't know Real In there in Malibu, tell us
Speaker 2: about that. Uh and uh, what's what? Where you are
Speaker 2: left right now? After the horrific circumstances of January and
Speaker 2: the fires.
Speaker 5: Well, Mariel Inn, where we were located was right just
Speaker 5: west of Topanga Canyon on Pacific Coast Highway, and my
Speaker 5: husband has had the store for thirty seven years and
Speaker 5: we had a big, you know, old neon sign. We
Speaker 5: were a fish shack across the street from a very
Speaker 5: popular surf spot on Topanga and we had puns on
Speaker 5: the sign. Every day we would change the puns, yes,
Speaker 5: and if you are local, you know them quite well exactly.
Speaker 5: And what was funny was, you know, each day, different
Speaker 5: screenwriters going into work. People would call us and give
Speaker 5: us ideas for the puns for the sign, and if
Speaker 5: we used one, we would buy them dinner. And it
Speaker 5: was really fun because people would say, I mean, some
Speaker 5: people weren't even customers, They just said they knew when
Speaker 5: they saw the sign they were out of the city.
Speaker 5: They were heading into Malibu. It was like we were
Speaker 5: sort of the gateway to the Malibu and that sign
Speaker 5: meant a lot to a lot of people. But in fact,
Speaker 5: the firemen after everything burned down, were adamant about can
Speaker 5: we get up there and change and put up some signs.
Speaker 5: We just want to give people that hope again, like
Speaker 5: that it's going to come back because it was an
Speaker 5: iconic place. It was a place where a lot of
Speaker 5: families came. They celebrated birthdays, they celebrated death, they celebrated weddings, births.
Speaker 5: It was one gentleman sending a picture of himself as
Speaker 5: a baby with his father on the reel in deck,
Speaker 5: and then he sent in a picture of himself that
Speaker 5: his baby on the real in deck, and generations knew
Speaker 5: the restaurant and knew it well, and we were blessed
Speaker 5: to be a part of the community in a bigger
Speaker 5: way than we even knew. In an odd way, the restaurant,
Speaker 5: you know, burning down as quickly and as visibly as
Speaker 5: it did, opened just these gates of people telling us
Speaker 5: what a profound impact the restaurant had. Our family and
Speaker 5: people called us crying, and we immediately started to go
Speaker 5: fund me for our kitchen crew because most of our
Speaker 5: crew has been with us over thirty years. I think
Speaker 5: about over thirty years. I mean they were family, and
Speaker 5: they actually were family. They were all interrelated from a
Speaker 5: small town in Wahaka who did a weaving for us
Speaker 5: that was hanging in the restaurant that said real in
Speaker 5: because you know, we funded the town. I guess they
Speaker 5: just so that was our main concern and when everything happened,
Speaker 5: we had to evacuate our home as well here in Tapanga,
Speaker 5: So we found ourselves in Airbnb and Marvista, not really
Speaker 5: knowing what to do in. The first call that came
Speaker 5: in was the BBC London and that was within hours
Speaker 5: of the burning, and we started to go fund me
Speaker 5: and today we have raised over two hundred thousand dollars
Speaker 5: for our crew and every penny of it has gone
Speaker 5: into their pockets. And wow, really so touched and grateful
Speaker 5: from all around the world. Gotten donations from Istanbul, from
Speaker 5: South Africa, Australia, New Zealand, Italy, France, Ireland. You know,
Speaker 5: one man sent in a thousand dollars from the UK
Speaker 5: and he said, it's my first stop when I get
Speaker 5: to Los Angeles. I always make sure that I get
Speaker 5: to you guys, And so we had It was just
Speaker 5: I said to my husband, after thirty seven years, what
Speaker 5: a wonderful way to find out that something you've given
Speaker 5: so much of your time in your life too has
Speaker 5: had a good impact on the world. You know, you
Speaker 5: like to know that at this age.
Speaker 1: At your own funeral kind of.
Speaker 5: Exactly exactly, and we're in our seventies. I just turned
Speaker 5: seventy and my husband's seventy six, and you know, people
Speaker 5: can say you're going to rebuild, and we wanted to
Speaker 5: come back, and we've had set in I nur say, oh,
Speaker 5: we can come and make it look exactly as it was. Sure, yeah,
Speaker 5: but thirty seven years later. I mean a lot of
Speaker 5: the old surfboards he had in the raptors were from
Speaker 5: over one hundred years ago, like the first lifeguards in
Speaker 5: Santa Monica. I mean, he collects that kind of stuff.
Speaker 5: But now it's gone, you can't. I don't know that
Speaker 5: we'll be able to rebuild. We're still waiting to hear
Speaker 5: from the State Parks what their plan is for Lower
Speaker 5: Topanga and for the PCH area. They don't even know.
Speaker 5: I mean they're still staging. They were staging the EPA
Speaker 5: cleaned up by the end of April, they're supposed to
Speaker 5: be done with that. They were staging it at our
Speaker 5: site where the restaurant was, and then now the Army
Speaker 5: Corps of Engineers is going in and we don't really
Speaker 5: honestly know what's going to happen next so we're really
Speaker 5: truly so grateful to everyone who gave money for our crew,
Speaker 5: because a lot of these folks, with the current climate,
Speaker 5: even though they're legal, are terrified of going out and
Speaker 5: applying for jobs. And they've had this job for over
Speaker 5: thirty years. A couple of people have never worked anywhere
Speaker 5: else in their lives, and we take care of our family.
Speaker 5: They took care of us during COVID and we took
Speaker 5: care of them. The PPC we got the loan and
Speaker 5: we gave that to them because we were okay, you know.
Speaker 2: I'd like to give that out teddy to those people.
Speaker 2: Is it still is the GoFundMe still active?
Speaker 5: Yes, it is okay, still active, and you can. I
Speaker 5: think there's a link on our website. Real in Malibu
Speaker 5: dot com. So if people would like to donate to
Speaker 5: our crew, we're still dispersing funds to them. It's been
Speaker 5: going on since the day the fire started. And these
Speaker 5: a lot of our guys that have not been able
Speaker 5: to find work. This is how we've you know, we've
Speaker 5: been able to keep them the rent paid in their food.
Speaker 2: Real in Malibu dot com obviously are e E l
Speaker 2: in Malibu dot com. You can also go to go
Speaker 2: fundme and just search for reel in Malibu Fire Recovery.
Speaker 2: But it's very easy to go to reel in Malibu
Speaker 2: dot com. Can you stick around? I'd really there's so
Speaker 2: much history and so much to talk about. I would
Speaker 2: love to get into more of that with you. Okay, sure,
Speaker 2: stick around as we talk with Teddy Saraphine Leonard, owner
Speaker 2: of Real in a course. You know that Neon sign
Speaker 2: of the jumping red fish and all of that with
Speaker 2: the blue lettering and something we've seen forever. One of
Speaker 2: these things that sadly we kind of take for granted
Speaker 2: is just part you know, like a mountain that's there,
Speaker 2: or the surf itself, that it's always going to be there.
Speaker 2: The fires had something else in mind. We'll talk more
Speaker 2: with Teddy when we return. You've been listening to the
Speaker 2: Fork Report. You can always hear us live on KFI
Speaker 2: AM six forty two to five pm on Saturday and
Speaker 2: anytime on demand on the iHeartRadio app Roaming the streets,
Speaker 2: always looking for good food, talking about cooking at home,
Speaker 2: going out to eat. I've said this many times before.
Speaker 2: Our local economy rises and falls on hospitality.
Speaker 1: Period.
Speaker 2: You don't go out to eat. You don't go to
Speaker 2: local vendors. We're screwed. It's just the way we saw
Speaker 2: they collapse during COVID. Of course, another round five years
Speaker 2: later of the fires here.
Speaker 1: In Los Angeles.
Speaker 2: You have the Palisade Fire, and then the Palisades Fire,
Speaker 2: and then you had of course Alta Dina and we're
Speaker 2: still picking those pieces up. Talk more about that, of course.
Speaker 2: Somebody who knows firsthand, Teddy Saraphine Leonard, owner of real In,
Speaker 2: you know it there in Malibu. The website is real
Speaker 2: r E E l in Malibu dot com. If you
Speaker 2: haven't been there, it's hard to think of you as
Speaker 2: a Southlander. There is a go funder go fund me
Speaker 2: page rather as well, GoFundMe dot com. Look for real
Speaker 2: in Malibu Fire Recovery or you can find a link
Speaker 2: at the real in Malibu dot com website, and that
Speaker 2: is going entirely to those that work there, the crew,
Speaker 2: the family that Teddy was talking about. So, Teddy, you're wrestling,
Speaker 2: you and your husband wrestling with rebuilding. You talk about,
Speaker 2: you know, the things that were that hung on the walls,
Speaker 2: the things that have been collected.
Speaker 1: Over the many years that reel in has been there.
Speaker 2: I would, you know, respectfully say that everything up on
Speaker 2: those walls was new at one time.
Speaker 1: Or went you know, went up there.
Speaker 5: Yes, some of them one hundred years ago, but yes,
Speaker 5: but you know what.
Speaker 2: I'm saying, it was new to you guys, or you
Speaker 2: gathered it and you put it on the wall. And
Speaker 2: I see it more personally, being kind of a philosophical guy,
Speaker 2: I see that place as a mirror of you guys,
Speaker 2: and the people that have worked there and the people
Speaker 2: that have frequented it, and and that it's really you guys.
Speaker 2: All those things were things that brought joy to your
Speaker 2: husband or to you that made you think, oh, let's
Speaker 2: put it up on the wall, or somebody sending something
Speaker 2: in and oh, yeah, it's not it's the spirit of
Speaker 2: that family you guys created there and not the walls
Speaker 2: themselves anymore than a church, you know, is God.
Speaker 5: Yeah.
Speaker 2: So it's like, I hope whatever you guys end up
Speaker 2: doing that those places are important. They they they're important
Speaker 2: to see, They're important to know that they exist and
Speaker 2: that families are in there.
Speaker 1: And I'm not saying corporations are bad, but.
Speaker 5: You know, no, I think the small business You're correct,
Speaker 5: I think the small business, the mom and pop shops
Speaker 5: are what makes a community unique. It was one of
Speaker 5: the things that made Malibu. It makes Malibu so unique,
Speaker 5: is that there aren't big corporations coming in. There are
Speaker 5: few now, but you have you know, people come in,
Speaker 5: they know our crew. They they've been there thirty something years,
Speaker 5: and they say hello to them, and they you know people,
Speaker 5: we have celebrities that stand in line with surfers, that
Speaker 5: stand in line with executives. You know. It was all
Speaker 5: walks of life, and everybody was comfortable there and everyone was, uh,
Speaker 5: it feels like it's theirs, you know, like like they
Speaker 5: belong there and it's their home. I did have one
Speaker 5: funny thing, well, a couple of funny things happened, and
Speaker 5: I think it was Bordon Ramsay came through, David Beckham
Speaker 5: brun through and he mentioned the cooks, would you like
Speaker 5: me to come back and cook. They didn't know who
Speaker 5: he was. They liked that. I'm liking you. No, we're
Speaker 5: not letting you back exactly exactly. And then you know, uh,
Speaker 5: you know. And then similarly that time, you know, I
Speaker 5: said to our manager we had cameras in the restaurant obviously,
Speaker 5: and I happened to be looking at them. I said,
Speaker 5: dis guys reaching in the window and grabbing cups and things.
Speaker 5: You might want to keep an eye on him. He goes,
Speaker 5: you want me to keep an eye on David Beckham.
Speaker 5: I said, no, no, he can have all the cups.
Speaker 5: He wants to know. That's fine, you're.
Speaker 1: All you call me, I will punish him personally.
Speaker 5: Yeah, it was just it was really cute. It was
Speaker 5: really cute because you would have you know, there was
Speaker 5: a booth, certain booths in the restaurant that from time
Speaker 5: to time Dylan would sit in and he would bring
Speaker 5: someone with them and they were very nondescript, and they
Speaker 5: would the person would stand in line to them, and
Speaker 5: you'd stand in line. You'd order your food, and you'd
Speaker 5: go back to your place. You'd get your drinks, and
Speaker 5: you go back to where we're sitting and we'd call
Speaker 5: your name. And it was great because our system was
Speaker 5: so bad that if you could recognize your name, you
Speaker 5: knew you were a regular. When the cook would say
Speaker 5: that your was ready, like your orders ready, and people knew,
Speaker 5: they just knew. And it was so much a part
Speaker 5: of the community that I felt sorrier for our customers
Speaker 5: than I did for my husband and myself, because this
Speaker 5: is where we had people that during COVID too, came
Speaker 5: every local loyals came every week and they got their food.
Speaker 5: They sat in the parking lot and there was someone
Speaker 5: sent us a video of the seagull trying to peck
Speaker 5: its way through the windshield to get the food off
Speaker 5: the dashboard of the car that was eating in the
Speaker 5: parking lot. And you know, to give you an idea
Speaker 5: our crew the first thing during COVID when we were
Speaker 5: paying them out of our savings because there was no
Speaker 5: PPPs or any of that yet, and they said, we
Speaker 5: want to give you our money, our salaries back. We
Speaker 5: don't want to take money from you. Guys. Well this
Speaker 5: is happening and I just broke down because I also
Speaker 5: sell real estate. You know, We're fine, and it's just
Speaker 5: that is the kind of heart that these people that
Speaker 5: work for us half that's their soul. They when this happened,
Speaker 5: the restaurant burned it down. They found out where we
Speaker 5: were at are you know Airbnb? We weren't at home,
Speaker 5: and they came there and they said, what can we
Speaker 5: do for you? Can we come to your house? Can
Speaker 5: we take care of you somehow, And I just.
Speaker 2: Teddy, we're up against the clock. Can I steal you
Speaker 2: for another segment? For these stories? I think they're powerful?
Speaker 5: Sure, sure, Okay.
Speaker 2: Hangtig Teddy Saraphine Leonard is on with us, owner of
Speaker 2: Real and one of the casualties in the fire. Of course,
Speaker 2: they're in the Malibu area and Palisades area, and these
Speaker 2: stories are important. And if you know, if you guys
Speaker 2: end up deciding that you're not going to rebuild, at
Speaker 2: least for to have them and to hear you telling them,
Speaker 2: I think is powerful. Of course, you can go to
Speaker 2: Real in Malibu dot com. There's a link a GoFundMe
Speaker 2: page there for the people that work there. This is
Speaker 2: not for Teddy, it's not for her husband. These are
Speaker 2: for the people that have worked there. And to hear
Speaker 2: these things, I think is an important part of what
Speaker 2: makes hospitality hospitality. So stick around. We'll do one more
Speaker 2: segment and talk with Teddy when we come back.
Speaker 4: You're listening to The Fork Report with Nil Savedra on
Speaker 4: demand from KFI AM six forty