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<v Speaker 1>Hey, it's Neil Sevidra.

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<v Speaker 2>You're listening to kfi EM six forty the fore Purport

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<v Speaker 2>on demand on the iHeartRadio app. How do you Howdy, howdy,

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<v Speaker 2>Welcome to the four Report. I'm your wellf at host

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<v Speaker 2>Neil Savedra.

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<v Speaker 1>How do you do?

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<v Speaker 2>Boy? Is it a bit of a scorcher? Yesterday was

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<v Speaker 2>a hot one too, Today is another hot one. Hope

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<v Speaker 2>you are beer beer. I hope you are beer today,

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<v Speaker 2>and for friends, I hope that you are near water

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<v Speaker 2>of some kind. If you are gonna do beer, pace yourself, man,

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<v Speaker 2>nothing worse. You'll be outside just chilling. All of a sudden,

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<v Speaker 2>you're consuming so much of that and you're lost, especially

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<v Speaker 2>if you're working around that grill, which I highly recommend.

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<v Speaker 2>Nothing like a super duper hot day and then getting

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<v Speaker 2>in front of a seven hundred degree grill. Huh, yeah,

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<v Speaker 2>that's nice. Hope you're with family hanging out having a

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<v Speaker 2>good time. Today is the day for it, for sure.

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<v Speaker 2>So was filled in for I guess it's not filling in.

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<v Speaker 2>You know our new boss, Brian Long, great guy, smart.

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<v Speaker 1>Guy, the PG.

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<v Speaker 2>He says, you don't fill in, You're always there, And

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<v Speaker 2>I said, you know, well, you're right, so I guess

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<v Speaker 2>it wasn't filling in for Handle. Is the morning crew

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<v Speaker 2>doing the show without Handle?

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<v Speaker 1>I suppose how it was. And Amy had.

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<v Speaker 2>Done an interview with Curtis Stone, chef Curtistone, who's a

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<v Speaker 2>phenomenal chef.

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<v Speaker 1>Award winning rightly so, and.

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<v Speaker 2>His restaurant Gwen serves, you know, the best stakes in town.

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<v Speaker 1>I mean just really, they do a great job.

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<v Speaker 2>But he said something that bugged me, and I find

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<v Speaker 2>a lot of chefs do this, and even some grill

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<v Speaker 2>masters do this. They pass along certain myths we've always

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<v Speaker 2>been told, and they are the food equil equivalent of

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<v Speaker 2>don't go outside with your hair wet, You're going to

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<v Speaker 2>catch a cold. You know, wait forty five minutes after

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<v Speaker 2>you eat before you go in the pool. It's not

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<v Speaker 2>that there might be some understanding behind it, but really

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<v Speaker 2>scientifically they don't jive. Now, science and food go hand

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<v Speaker 2>in hand. However, the process of handing down information when

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<v Speaker 2>it comes to food is what they call a master

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<v Speaker 2>apprentice style, so you are taught from someone else and

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<v Speaker 2>you don't question them. It's the same as martial arts.

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<v Speaker 2>A lot of arts are actually passed down that way,

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<v Speaker 2>which is unfortunate. I mean, it's a good way to

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<v Speaker 2>learn things, but when you can't question something, nothing gets better.

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<v Speaker 2>I found this in studying theology as well, because I

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<v Speaker 2>was a bit rogue in my studies. I didn't have

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<v Speaker 2>one master. Let's say I often went and jumped where

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<v Speaker 2>I found where I was fed. It's not to say

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<v Speaker 2>there weren't teachers that were more powerful in my life

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<v Speaker 2>than others. Absolutely there were, but that the that I

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<v Speaker 2>jumped around and questioned things it didn't have that. You know,

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<v Speaker 2>I'm the one that knows all and you shut.

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<v Speaker 1>Up and listen. But when it comes to food, this

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<v Speaker 1>happens a lot.

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<v Speaker 2>So I thought i'd go through the myths of cooking

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<v Speaker 2>a steak again because there's a number of them. And

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<v Speaker 2>I love summertime. I love grilling, I love hanging out

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<v Speaker 2>in the yard Every year around this time. The you know, magazine,

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<v Speaker 2>food magazines and food blogs and the interwebs and all

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<v Speaker 2>these things are just wall to wall about tips and

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<v Speaker 2>tricks for cooking the perfect steak. Now, unless you're over

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<v Speaker 2>cooking a steak, you're gonna do okay. That temp is

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<v Speaker 2>going to be key, that you know, So even if

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<v Speaker 2>you don't overcook the steak, then it's probably gonna be

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<v Speaker 2>pretty good. But if you really want to do the

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<v Speaker 2>best thing you can for a steak, understanding what's happening

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<v Speaker 2>when you're cooking it is the best vast majority of

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<v Speaker 2>the time. These articles, tips and tricks give the same

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<v Speaker 2>garbage I've heard for years, searing in the juices, let

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<v Speaker 2>your stake come to room temperature before you cook it.

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<v Speaker 2>These types of things are not true. These types of

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<v Speaker 2>things are not possible because of physics, has nothing to

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<v Speaker 2>do with if you're a great chef or not, because

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<v Speaker 2>it's been passed down and nobody questions it. So I

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<v Speaker 2>hear great chefs say these things all the time. Now

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<v Speaker 2>I'm not a great chef, but I'm a pretty damn

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<v Speaker 2>good researcher and it's been a part of my job

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<v Speaker 2>for thirty plus years. And I like the sciences, and

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<v Speaker 2>I use logic in everything I do, and sometimes things

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<v Speaker 2>just don't make sense. So a lot of misinformation out there, myths,

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<v Speaker 2>personal anecdotal evidence on some thing, a lot of outdated knowledge.

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<v Speaker 2>So let's kind of break this down with the help

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<v Speaker 2>of science and food writer Kenji Lopez Alt, who's been

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<v Speaker 2>on the show also wrote the book Food Lab, which

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<v Speaker 2>is a master work when it comes to the science

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<v Speaker 2>and food. This is all about really cooking the best

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<v Speaker 2>steak possible. All these you know, tips and things that

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<v Speaker 2>we're going to go over right now are debunking myths

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<v Speaker 2>apply to pan sered steaks, roasts as well, you know,

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<v Speaker 2>cooking on a grill, all of it. So myth number one,

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<v Speaker 2>this is probably the most dangerous and confusing. You should

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<v Speaker 2>let a fixed steak rest at room temperature before you

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<v Speaker 2>cook it.

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<v Speaker 1>Room temperature.

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<v Speaker 2>Ambient room temperature is between seventy and seventy one degrees.

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<v Speaker 2>That's when people say room temperature. That's what's going on.

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<v Speaker 2>The belief in the theory comes from a legitimate one,

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<v Speaker 2>and that is to be able to cook your steak

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<v Speaker 2>evenly from edge to center, because when you cook at

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<v Speaker 2>five hundred degrees with a steak, it's got to push

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<v Speaker 2>that heat that five hundred degrees into the center because

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<v Speaker 2>it's only done when it reaches the center the thickest

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<v Speaker 2>part of whatever animal protein you're cooking, So it's got

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<v Speaker 2>to push its way into that and make the inside

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<v Speaker 2>medium rare. But the steak itself is gradients of doneness

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<v Speaker 2>the outside is not medium rare. I guarantee it's been

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<v Speaker 2>up against that five hundred degree heat, so it's only

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<v Speaker 2>that center. So the desire of any good cook is

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<v Speaker 2>to want to cook it as much of the steak

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<v Speaker 2>at medium rare as possible. That's where soouv'd cooking comes in,

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<v Speaker 2>which is cooking in a sealed bag under poached water

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<v Speaker 2>to a very precise degree, which doesn't allow you even

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<v Speaker 2>to overcook. H You want it to be as close

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<v Speaker 2>to the eating or the cooking or the final temperature

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<v Speaker 2>as possible. Right, So you want that steak coming out

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<v Speaker 2>of the thirty eight degree refrigerator to be warmer, to

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<v Speaker 2>be closer to the cooking temperature or the final temperature

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<v Speaker 2>of one thirty.

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<v Speaker 1>If you're doing mediumare not going to happen.

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<v Speaker 2>You're not going to get a one inch, you know,

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<v Speaker 2>fifteen ounce steak or whatever to come up to that

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<v Speaker 2>degree in any length of time that's safe. Keep in mind,

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<v Speaker 2>you can only have raw meat outside for less than

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<v Speaker 2>two hours. The minute it is you let it go

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<v Speaker 2>past two hours, you have issues of bacteria growing and

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<v Speaker 2>multiplying big time to where it becomes problematic and it

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<v Speaker 2>would make you sick. The reality is the internal temperature

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<v Speaker 2>is never going to get close. You put a thirty

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<v Speaker 2>eight degree steak on your kitchen counter at seventy you know,

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<v Speaker 2>seventy degrees seventy one degree temperature after thirty minutes, and

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<v Speaker 2>most chefs will tell you thirty to forty five minutes

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<v Speaker 2>to leave it out there. It goes up about a

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<v Speaker 2>degree and a half a degree and a half in

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<v Speaker 2>the time most chefs tell you to leave it out.

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<v Speaker 2>That's not going to make any difference. The only difference

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<v Speaker 2>that makes sense is drying the outside. Why because when

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<v Speaker 2>there's water, the heat has to do two things. It's

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<v Speaker 2>not just heating up anymore. Now, it's essentially expending enerture

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<v Speaker 2>energy to turn the water in the steak to steam,

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<v Speaker 2>which takes five times more energy than it does to

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<v Speaker 2>heat the stake, just to heat the water in the

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<v Speaker 2>top of the steak to make it turn to steam

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<v Speaker 2>so it could caramelize the outside or sear the outside

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<v Speaker 2>the Mayard reaction of browning. Because it won't do that,

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<v Speaker 2>it will steam the steak, which doesn't make it taste good.

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<v Speaker 2>So that is a legitimate reason to want to have

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<v Speaker 2>it dry on the outside.

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<v Speaker 1>But you know what you do.

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<v Speaker 2>You either salt the steak the night before and leave

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<v Speaker 2>it uncovered in the fridge, not touching anything, and it

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<v Speaker 2>will release that into the air. It'll evaporate even in

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<v Speaker 2>the refrigerator, or you pat it with a paper towel

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<v Speaker 2>that you're gonna throw away.

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<v Speaker 1>That's it.

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<v Speaker 2>So after an hour and fifty minutes in a study

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<v Speaker 2>that they did, the steak only got up to forty

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<v Speaker 2>nine point six degrees. So the best you could get

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<v Speaker 2>is thirteen percent closer, which is not enough scientifically to

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<v Speaker 2>make a noticeable difference on that steak. But since a

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<v Speaker 2>lot of chefs are men, and men like to make

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<v Speaker 2>everything look harder than it actually is, we tend to

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<v Speaker 2>do that.

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<v Speaker 1>All right.

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<v Speaker 2>There's many more, but that is a big one that

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<v Speaker 2>I think people get wrong and you waste time and

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<v Speaker 2>you're not doing anything different to the meat.

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<v Speaker 1>It's the Fork Report.

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<v Speaker 2>On Neil Savedra debunking some steak cooking myths today because

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<v Speaker 2>it's a great day to be cooking steaks and much

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<v Speaker 2>much more so.

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<v Speaker 1>Goat nowhere.

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<v Speaker 3>You're listening to The Fork Report with Nil Savedra on

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<v Speaker 3>demand from KFI AM six forty.

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<v Speaker 1>You can talk back to us.

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<v Speaker 2>I never tell anybody about that, but I you know,

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<v Speaker 2>because I don't always get to them during the show.

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<v Speaker 2>But if there is something you ever want to say

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<v Speaker 2>to us, Kayla or me or Robin, you want to say,

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<v Speaker 2>Robin Man, you are really playing great songs today. You're awesome.

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<v Speaker 2>Yeah you, then you can go to the talkback feature.

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<v Speaker 2>It's little micro icon, little red circle on your iHeartRadio

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<v Speaker 2>app and you can do that there talking about steaks

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<v Speaker 2>for technique of the week, cooking steaks. A lot of

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<v Speaker 2>miss out there, and I know, you know, it was

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<v Speaker 2>once taught to me a long time ago when I

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<v Speaker 2>got into the discipline of apologetics defending ideas. I don't

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<v Speaker 2>defend people. Typically, I do defend ideas. It often confuses

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<v Speaker 2>people because I'll say something, you know, Trump will do

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<v Speaker 2>something and I'll go, I'll say something about the idea,

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<v Speaker 2>and people think I'm defending the man.

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<v Speaker 1>I'm not.

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<v Speaker 2>I almost never defend an individual per se, but I

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<v Speaker 2>defend an idea. And I was told, if you tell

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<v Speaker 2>people something that they think makes them think, they love you,

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<v Speaker 2>but if you actually tell somebody something that makes them

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<v Speaker 2>have to think, they will hate you. And you know,

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<v Speaker 2>everybody's like, oh, this is great, you're teaching all these things.

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<v Speaker 2>But the minute you go against something that they believe

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<v Speaker 2>in their heart, like that you see in the juices

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<v Speaker 2>when you cook a steak or you're to leave it out,

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<v Speaker 2>I guarantee people will hate my guts. Or that marinades

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<v Speaker 2>do almost nothing on a thick steak. So anyways, so sorry,

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<v Speaker 2>we'll go through all these one at a time, these myths,

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<v Speaker 2>and I'm sure you will hate me all the more

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<v Speaker 2>for it. I'm always humored by people that hate people

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<v Speaker 2>on the radio. Yet you hear three hours of their

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<v Speaker 2>entire week and they go, you know, or four hours

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<v Speaker 2>if you're listening to Gary and Shannon, they got a

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<v Speaker 2>long show.

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<v Speaker 1>Okay.

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<v Speaker 2>Myth number two, you sear, you sear your meat over

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<v Speaker 2>high heat that locks in the juices.

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<v Speaker 1>It does not.

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<v Speaker 2>You would have to have to hermetically seal. Now it

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<v Speaker 2>doesn't lock and some juices. No, it doesn't even do that.

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<v Speaker 2>There's no, there's nothing that's happening. The reason why you

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<v Speaker 2>want to see a steak is for the browning of

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<v Speaker 2>the steak to add flavor.

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<v Speaker 1>That's it.

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<v Speaker 2>Otherwise you wouldn't need to see a steak at all.

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<v Speaker 2>You just need to cook a steak. You're not searing

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<v Speaker 2>in the juices. There is no actual liquid bear or

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<v Speaker 2>barrier that liquid can't pass through when you're searing it.

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<v Speaker 1>It is a muscle.

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<v Speaker 2>It is designed for blood and very important fluids to

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<v Speaker 2>get in and out of it to do its job, so.

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<v Speaker 1>You can dry out the layers. As we talked about.

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<v Speaker 2>That's important because that actually helps the seer get grill

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<v Speaker 2>marks all on that bone in steak more flavor than boneless. No,

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<v Speaker 2>another myth, So there is no transfer. Again, these are

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<v Speaker 2>things that people say. Another thing I was taught a

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<v Speaker 2>long time ago. There's a difference between good sound reasoning

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<v Speaker 2>and reasons that sound good. We like reasons that sound good.

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<v Speaker 2>We go that sounds pretty, that makes sense, And if

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<v Speaker 2>you want to know the difference, the internet is mostly

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<v Speaker 2>reasons that sound good. There are things that they tell

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<v Speaker 2>you and you go, well, I guess that sort of

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<v Speaker 2>makes sense, but they don't.

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<v Speaker 1>Really. It's not good sound reasoning.

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<v Speaker 2>So good sound reasoning says that a bone is solid

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<v Speaker 2>and it has stuff on the inside that's supposed to

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<v Speaker 2>stay on the inside, and yes, things can pass backwards

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<v Speaker 2>and forwards, but there is no transfer of flavor from

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<v Speaker 2>the bone to the meat anymore. There is transfer of

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<v Speaker 2>meat to the bone when you're cooking at the difference

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<v Speaker 2>is that the bone accesses as an insulator, and therefore

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<v Speaker 2>the meat closest to the bone usually is cooked a

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<v Speaker 2>little more rare than the rest. And no matter what

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<v Speaker 2>people tell you, more rare is better flavor, so they

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<v Speaker 2>will you know. That may have been what started this

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<v Speaker 2>whole myth, is that people would eat near the bone

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<v Speaker 2>and they'd go, oh, that's super flavorful. Yeah, because it

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<v Speaker 2>was insulated and wasn't overcooked with the rest of your

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<v Speaker 2>crap food. So that's another one. Flip only once is

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<v Speaker 2>another one that I used to believe too. I mean,

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<v Speaker 2>don't think I'm above this. I ain't better than you.

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<v Speaker 2>I'll tell you that right now. Flip only once. Now.

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<v Speaker 2>The reason you don't want to be flipping your proteins,

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<v Speaker 2>your meat proteins.

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<v Speaker 1>The only reason is if you want.

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<v Speaker 2>That really good hashmark, you know, like in a Sizzler

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<v Speaker 2>commercial where you go, how they do that? Well, I'll

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<v Speaker 2>tell you, not just a Sizzler, but any food commercial.

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<v Speaker 2>They're usually using a curling iron, sorry, or they paint

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<v Speaker 2>them on there. Sorry, that's the way they make it

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<v Speaker 2>look like it's got those seer marks. I like a

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<v Speaker 2>good hashmark. There's some point of pride artistically, But flipping

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<v Speaker 2>it back and forth actually cooks it more evenly, and

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<v Speaker 2>we'll keep over cooking one particular side to where it curls.

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<v Speaker 2>You ever see a steak curl up because somebody only

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<v Speaker 2>left it on there on one side and then flipped

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<v Speaker 2>it over and it curled up because it tightened on

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<v Speaker 2>one side. So you can flip multiple times. It's actually

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<v Speaker 2>going to give you better flavor and cook about thirty

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<v Speaker 2>percent more quickly. If you do that, it won't cause

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<v Speaker 2>any problems. Let's see bu bah bah. Don't use a

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<v Speaker 2>fork to turn your steak.

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<v Speaker 1>That's wrong. You can.

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<v Speaker 2>You can even cut it open to check its doneness.

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<v Speaker 2>The problem with doing that later and then it oozing

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<v Speaker 2>out all the juices has to do with the different

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<v Speaker 2>temperature of the outside and the inside pushing it out.

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<v Speaker 2>You want it to drop to one hundred and twenty

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<v Speaker 2>degrees in the center after you've cooked it, and that

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<v Speaker 2>it won't constrict anymore. And the last thing is don't

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<v Speaker 2>poke your thumb into the either pad of your hand.

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<v Speaker 2>Or anything like that. To tell when the steak is done,

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<v Speaker 2>use a thermometer. It is the only way to tell

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<v Speaker 2>exactly the temperature on the inside. Period dunda da dun

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<v Speaker 2>dune dum. We all learned today. I love that stuff.

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<v Speaker 2>It just makes us better. I don't know why we

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<v Speaker 2>push back on stuff when we learn. Sure, our pride is,

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<v Speaker 2>you know, beat up. But there's an old Chinese saying,

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<v Speaker 2>don't roll your eyes at me. Can I have a

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<v Speaker 2>little time without my wife?

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<v Speaker 1>Just a little time? I come here, I get a

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<v Speaker 1>whole new wife. You're about to make up a whole

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<v Speaker 1>old I'm not gonna make it up, all right, Go go,

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<v Speaker 1>go for.

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<v Speaker 3>It, Neil.

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<v Speaker 2>He who he who asks the question is dumb for

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<v Speaker 2>five minutes.

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<v Speaker 1>He who doesn't ask the question is dumb for a lifetime.

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<v Speaker 1>I actually like that. I my eyes. I was good.

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<v Speaker 1>See that was good.

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<v Speaker 2>See you almost did the same sin that everybody else does,

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<v Speaker 2>so pride.

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<v Speaker 3>You're listening to The Fork Report with Nil Sevedra on

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<v Speaker 3>demand from KFI AM.

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<v Speaker 1>Sixty Happy Saturday.

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<v Speaker 2>Three hours of celebrating food, talking about the people that

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<v Speaker 2>make it, the cultures behind it, cooking at home, gosh,

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<v Speaker 2>going out to eat, we still need to do that.

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<v Speaker 2>Have a story we'll be talking about coming up later

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<v Speaker 2>about the aftermath with restaurants after the eat and fire.

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<v Speaker 2>They're starting to open restaurants back, and it is imperative

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<v Speaker 2>that we get out there and support them. This is

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<v Speaker 2>a very very important time where things are being rebuilt

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<v Speaker 2>and there's a lot of question marks. And I've said

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<v Speaker 2>it before and I will say it again that our

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<v Speaker 2>local economy rises and falls on hospitality, and so I

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<v Speaker 2>know it's hard.

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<v Speaker 1>It's hard for me to get out of places.

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<v Speaker 2>I get it, and it's you know, not cheap, but

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<v Speaker 2>it's part of what we do to support local businesses

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<v Speaker 2>and that makes the world go round. Another thing is events.

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<v Speaker 2>You know, people tell me, hey, what happened to that

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<v Speaker 2>one event? Blah blah blah blah. I go went away.

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<v Speaker 2>You don't go to them, they go away. And to

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<v Speaker 2>talk about one Coming up is friend and amazing chef

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<v Speaker 2>and radio show host and author and a Samolier and

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<v Speaker 2>all these other crazy things.

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<v Speaker 1>Chef Jamie Gwen. Welcome to the Fork Report. That's enough,

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<v Speaker 1>Thank you please. I wasn't going to read the whole list.

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<v Speaker 4>We only got a couple of segments it's a pretty

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<v Speaker 4>impressive bio. I wrote for myself the way to do

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<v Speaker 4>it I did. I'm very glad to talk to you, friend.

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<v Speaker 4>I'll take friends that I find honored and flattering. So

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<v Speaker 4>thank you, Neil, thank you for having me with you.

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<v Speaker 4>I'm with you. By the way. We have got to

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<v Speaker 4>support our communities right now. We have to go out

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<v Speaker 4>and eat. We have to experience new chefs and support

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<v Speaker 4>multiple cuisines and expand our paletts. It is imperative.

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<v Speaker 2>Yeah, and that makes us, you know, we learn about

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<v Speaker 2>ourselves as we grow up. We turn away from you know,

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<v Speaker 2>the pizza and mac and cheese, and not far away

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<v Speaker 2>do we turn, but we learn about other things. And

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<v Speaker 2>you have an event coming up this month, and I've

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<v Speaker 2>seen you at Ben had your food at many many events.

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<v Speaker 2>Are they still fun to do? Are they still fun

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<v Speaker 2>to represent and be a part of?

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<v Speaker 4>They are totally fabulously fun to do. And I will

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<v Speaker 4>tell you of all the wonderful things you and I

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<v Speaker 4>get to do my one on one experiences with other

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<v Speaker 4>food lovers and great cooks and listeners and TV watchers,

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<v Speaker 4>Because like you, I've had the privilege to be on

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<v Speaker 4>TV and the radio for a really long time sharing

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<v Speaker 4>my passion. That interaction is such a high for me,

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<v Speaker 4>like Palm Desert Food and Wine, Aspen Food and Wine,

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<v Speaker 4>South Speech like I love the interpersonal connections. I love

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<v Speaker 4>the camaraderie that I have with my chef friends like you,

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<v Speaker 4>and I know you love it too. So yes, I

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<v Speaker 4>am the crazy person that thought, oh I should do this,

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<v Speaker 4>and there is backstory to it. I hear the same

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<v Speaker 4>thing that you hear. So we had a pandemic. I

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<v Speaker 4>had a baby eleven days prior to the pandemic. Yes,

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<v Speaker 4>as you know, my child is not at the palette

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<v Speaker 4>place where he is a beach thought beyond mac and

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<v Speaker 4>cheese and chicken plumber, but I'm sure he'll get there,

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<v Speaker 4>and even though his mommy is a chef, right. But

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<v Speaker 4>I mean, I was locked up for two years by choice,

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<v Speaker 4>and when I started venturing out, I have the absolute

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<v Speaker 4>blessing of living in paradise in Newport Beach. And my

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<v Speaker 4>friends were all whining that they really missed Newport Beach

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<v Speaker 4>food and wine, and I think we all did start

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<v Speaker 4>to miss those events, experiences, new flavors, camaraderie like all

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<v Speaker 4>the things we're talking about. And I think I had

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<v Speaker 4>one too many martinis that night, so don't do that.

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<v Speaker 4>Because I yielded to the peer pressure, because they said, well, Jamie,

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<v Speaker 4>you should bring it back. They're your friends, why not.

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<v Speaker 4>The chef's all you know all these years and Food

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<v Speaker 4>Network and HSN, et cetera. And I threw my hands

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<v Speaker 4>in the air and said, fine, well mind you. It's

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<v Speaker 4>a beast, but it will be the most glorious curated

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<v Speaker 4>gastronomic experience that Orange County has ever seen. It. If

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<v Speaker 4>it doesn't give us a heart attack, I have the

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<v Speaker 4>absolute blessing as well. My best girlfriend from childhood is

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<v Speaker 4>the top event planner, one of them, a celebrity, a

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<v Speaker 4>celebrity event planner in LA. Her name is Nicole Hirsty

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<v Speaker 4>and you know her for a million dollars listing in

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<v Speaker 4>house slides of Beverly Hills. So when I called her

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<v Speaker 4>and said guess what we were doing? She's my best friend, like,

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<v Speaker 4>she had no out at all all, like say, will

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<v Speaker 4>be yeah, right. So we created Relish and it is

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<v Speaker 4>almost two years in the making and it is our

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<v Speaker 4>inaugural year, and it will be a truly delicious, weekend

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<v Speaker 4>long gastronomic experience of twelve events from master classes to

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<v Speaker 4>a sushi and donuts Sunday brunch. That's my dream. By

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<v Speaker 4>the way, Neil and big time chefs that are full

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<v Speaker 4>of passion as well are gracing Relish like Scott Conant

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00:23:12.680 --> 00:23:15.000
<v Speaker 4>and Tyler Florence so that you can sit and savor

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<v Speaker 4>right next to them. It's an opening night cocktail party.

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<v Speaker 4>I mean, we have just everything you know, truly delicious.

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<v Speaker 2>Plant, relishfood wine dot com, relishfood wine dot Com. We're

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<v Speaker 2>gonna get a look out at the highways and byways.

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<v Speaker 2>Then we're going to be back with Chef Jamie Gwen

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<v Speaker 2>Horse author. Chef has her own show syndicated here on

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<v Speaker 2>KBC in Los Angeles and beyond. You can see her

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<v Speaker 2>on Channel four all the time with my friend Jessica a,

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<v Speaker 2>Chies and all kinds of folks. So stick around. We'll

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<v Speaker 2>talk more with Chef Jamie gwhen we come back. Write

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<v Speaker 2>this down relishfood wine dot Com, relish food wine dot com,

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<v Speaker 2>Relish food wine dot com, lasch Food, and we'll be

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<v Speaker 2>back with more.

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<v Speaker 1>So go know where.

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<v Speaker 2>You've been listening to the Fork Report. You can always

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<v Speaker 2>hear us live on KFI AM six forty two to

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<v Speaker 2>five pm on Saturday and anytime on demand on the

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<v Speaker 2>iHeartRadio app.

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<v Speaker 1>How do you do? Gorgeous day out today?

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00:24:16.799 --> 00:24:20.160
<v Speaker 2>A great day for grilling, because nothing better than ninety

425
00:24:20.200 --> 00:24:23.960
<v Speaker 2>degree weather than standing next to a seven hundred degree grill,

426
00:24:24.039 --> 00:24:28.079
<v Speaker 2>I suppose. But good times everywhere. I hope you're enjoying friends,

427
00:24:28.119 --> 00:24:32.000
<v Speaker 2>family and staying safe. Telling you right now about an

428
00:24:32.000 --> 00:24:34.200
<v Speaker 2>event coming up that you need to put on the

429
00:24:34.200 --> 00:24:38.880
<v Speaker 2>books right now. It's the Relish Food and Wine Festival.

430
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<v Speaker 2>You can find out more at Relishfoodwine dot com. Also

431
00:24:42.240 --> 00:24:46.039
<v Speaker 2>the same on Instagram as well, and here to tell

432
00:24:46.079 --> 00:24:49.519
<v Speaker 2>you more about it at the Helm herself, chef Jamie

433
00:24:49.559 --> 00:24:54.920
<v Speaker 2>Gwen Chef. So I'm going through the ig feed for

434
00:24:56.039 --> 00:24:58.920
<v Speaker 2>the Relish Food Wine event and see that.

435
00:24:59.119 --> 00:25:00.880
<v Speaker 1>You make oh my god.

436
00:25:01.200 --> 00:25:06.079
<v Speaker 2>And you've got patre chef, Zach Young, the engineer, the

437
00:25:06.240 --> 00:25:09.279
<v Speaker 2>chef behind the pik Aken is going to be out

438
00:25:09.279 --> 00:25:10.079
<v Speaker 2>there as well.

439
00:25:11.480 --> 00:25:14.319
<v Speaker 1>It just looks like it's going to be. I don't know.

440
00:25:14.599 --> 00:25:18.279
<v Speaker 2>I think there's something different when it's put on by

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00:25:18.279 --> 00:25:21.160
<v Speaker 2>someone like yourself, when it's helmed by someone who has

442
00:25:21.240 --> 00:25:24.640
<v Speaker 2>gone to these things in every form, from you know,

443
00:25:25.000 --> 00:25:30.200
<v Speaker 2>teaching and doing demos to showing your food off to

444
00:25:30.440 --> 00:25:35.240
<v Speaker 2>cooking in front of people, guest speakership, maybe doing your

445
00:25:35.279 --> 00:25:36.200
<v Speaker 2>show from there.

446
00:25:36.279 --> 00:25:37.359
<v Speaker 1>I mean, I'm.

447
00:25:37.279 --> 00:25:40.559
<v Speaker 2>Excited because I think that these events need to be

448
00:25:40.599 --> 00:25:44.319
<v Speaker 2>shaken up a bit, and I think that you at

449
00:25:44.319 --> 00:25:47.720
<v Speaker 2>the Helm is the right listen to this, watch this

450
00:25:48.359 --> 00:25:50.160
<v Speaker 2>ingredient to make it happen.

451
00:25:50.440 --> 00:25:51.279
<v Speaker 1>Yeah, you just.

452
00:25:51.519 --> 00:25:55.279
<v Speaker 4>Love food analogy. Thank you, and you flatter me. No, sorry,

453
00:25:55.319 --> 00:25:58.720
<v Speaker 4>not sorry, I appreciate that very much. I mean the

454
00:25:58.759 --> 00:26:00.599
<v Speaker 4>passion and the time in the end energy that has

455
00:26:00.680 --> 00:26:08.200
<v Speaker 4>gone into curating, culminating, producing, spearheading relish like you. I mean,

456
00:26:08.240 --> 00:26:10.200
<v Speaker 4>I have a lot of full time jobs. This is

457
00:26:10.240 --> 00:26:13.160
<v Speaker 4>a you know, this is a major full time job.

458
00:26:13.200 --> 00:26:18.200
<v Speaker 4>But it is a celebration of the world class culinary

459
00:26:18.319 --> 00:26:21.359
<v Speaker 4>scene for sure that we have planned. And I thank

460
00:26:21.359 --> 00:26:23.559
<v Speaker 4>you for that because you're right. I think we take

461
00:26:23.599 --> 00:26:29.319
<v Speaker 4>all of our experiences and try to culminate the best

462
00:26:29.359 --> 00:26:32.319
<v Speaker 4>of the best food memories we have when we go

463
00:26:32.400 --> 00:26:35.799
<v Speaker 4>to create something ourselves. And that applies to a dish,

464
00:26:36.039 --> 00:26:42.720
<v Speaker 4>a recipe for a weekend long you know, gastronomic experience,

465
00:26:43.000 --> 00:26:45.839
<v Speaker 4>and it is the best of cooking demos and the

466
00:26:45.880 --> 00:26:51.319
<v Speaker 4>best of winemaker seminars and spirits tastings and master classes

467
00:26:51.319 --> 00:26:56.839
<v Speaker 4>in cheese and chocolate and Vodkan caviat all sprinkled throughout

468
00:26:56.839 --> 00:27:00.000
<v Speaker 4>a weekend. But thank you for that compliment. I'm still

469
00:27:00.160 --> 00:27:02.079
<v Speaker 4>reeling on what you were talking about. Do you know

470
00:27:02.119 --> 00:27:04.319
<v Speaker 4>that I'm a girl at the grill, Neil, I will

471
00:27:04.359 --> 00:27:07.319
<v Speaker 4>humbly tell you I have one a barbecue competition or two.

472
00:27:08.400 --> 00:27:08.599
<v Speaker 1>Oh.

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<v Speaker 2>Now, I have actually known that you do enjoy the grill.

474
00:27:12.359 --> 00:27:14.519
<v Speaker 2>But did I know that you want a competition?

475
00:27:14.759 --> 00:27:15.319
<v Speaker 1>I did not.

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00:27:16.519 --> 00:27:18.519
<v Speaker 4>Do you want to know what I'm making tonight? Can

477
00:27:18.519 --> 00:27:22.559
<v Speaker 4>I share it all? Yeah? Thank you? Because you said

478
00:27:22.640 --> 00:27:24.839
<v Speaker 4>ninety degrees. That's what I do as jend in front

479
00:27:24.880 --> 00:27:29.359
<v Speaker 4>of the barbecues of everybody. Right, Okay, I like to

480
00:27:29.519 --> 00:27:32.440
<v Speaker 4>smoke with rosemary on the grill. You don't need a

481
00:27:32.480 --> 00:27:35.920
<v Speaker 4>smoking box, an aluminum pan, you don't even need wood chips.

482
00:27:36.240 --> 00:27:37.920
<v Speaker 4>But you know as well as I do that you

483
00:27:37.960 --> 00:27:41.079
<v Speaker 4>throw fresh rosemary on the grill grapes and it catches

484
00:27:41.119 --> 00:27:44.960
<v Speaker 4>on fire and it views infuses flavor. Right, this is

485
00:27:45.079 --> 00:27:51.359
<v Speaker 4>my best one ingredient wonder grilled appetizer. Because you already

486
00:27:51.480 --> 00:27:54.839
<v Speaker 4>have honey and balsamic in your pantry, so you know

487
00:27:54.880 --> 00:27:57.960
<v Speaker 4>those ingredients don't count. You need to go get yourself

488
00:27:58.039 --> 00:28:01.400
<v Speaker 4>a keel bossa, the smoke sausage that I never met

489
00:28:01.400 --> 00:28:06.279
<v Speaker 4>anybody that doesn't love. And you literally take the kill

490
00:28:06.359 --> 00:28:09.920
<v Speaker 4>bossa out of the package or from the butcher preferably

491
00:28:10.000 --> 00:28:13.920
<v Speaker 4>if you have one, and you throw you preheat the

492
00:28:13.920 --> 00:28:17.480
<v Speaker 4>grill to medium high. You throw the rosemary springs on

493
00:28:17.759 --> 00:28:21.839
<v Speaker 4>the grill, and you poke the kill bossa. Because I

494
00:28:22.000 --> 00:28:24.759
<v Speaker 4>like more smoke flavor, I like to poke it with

495
00:28:24.880 --> 00:28:26.680
<v Speaker 4>the tip of the pairing knife. You can use the

496
00:28:26.720 --> 00:28:29.079
<v Speaker 4>tooth pick or a skewer, and I lay the kill

497
00:28:29.119 --> 00:28:33.240
<v Speaker 4>bossa right over the top of the smoking rosemary. Now,

498
00:28:33.319 --> 00:28:35.880
<v Speaker 4>not only do you get a smoke rosemary facial, which

499
00:28:35.920 --> 00:28:40.079
<v Speaker 4>is quite lovely, really, but you infuse the kill bossa

500
00:28:40.160 --> 00:28:43.559
<v Speaker 4>with this herbaceousness that piles on on top of the

501
00:28:44.279 --> 00:28:48.440
<v Speaker 4>smoke of the sausage. And I start to glaze it

502
00:28:48.640 --> 00:28:52.039
<v Speaker 4>when it starts to blister with a combination of equal

503
00:28:52.079 --> 00:28:56.920
<v Speaker 4>parts honey and balsamic vinegar. And not three four five

504
00:28:57.000 --> 00:28:59.440
<v Speaker 4>minutes later at most, you take it off the grill,

505
00:28:59.480 --> 00:29:01.680
<v Speaker 4>You cut it in to bite by pieces. You pour

506
00:29:01.759 --> 00:29:04.440
<v Speaker 4>yourself a drink. Well, you should already have one, And

507
00:29:04.480 --> 00:29:08.960
<v Speaker 4>I'm telling you. You've got the best rosemary smoked honeyballsamic

508
00:29:09.000 --> 00:29:11.480
<v Speaker 4>glazed bossa one ingredient. Wonder.

509
00:29:12.960 --> 00:29:17.480
<v Speaker 2>Uh, I'm gobsmacked that sounded.

510
00:29:18.000 --> 00:29:19.319
<v Speaker 1>I'm telling you something.

511
00:29:19.599 --> 00:29:24.359
<v Speaker 2>If you had an eight hundred number where people could

512
00:29:24.440 --> 00:29:28.920
<v Speaker 2>call you and hear you talk about that, you would

513
00:29:29.279 --> 00:29:32.079
<v Speaker 2>you would make a mint flatter me.

514
00:29:32.240 --> 00:29:35.480
<v Speaker 4>Really, Wow. Boyfriend is not going to like that idea.

515
00:29:35.680 --> 00:29:40.039
<v Speaker 1>Yeah he will. He gets in on the two. He'll

516
00:29:40.119 --> 00:29:42.920
<v Speaker 1>just be sitting in the back zoning like this, Yeah, baby,

517
00:29:43.440 --> 00:29:50.160
<v Speaker 1>and he'll be he'll be your hype man.

518
00:29:54.240 --> 00:29:56.839
<v Speaker 4>Very proud to tell you, Neil as well that we

519
00:29:57.000 --> 00:30:01.640
<v Speaker 4>are the first ever Relish the event upcoming June twenty

520
00:30:01.640 --> 00:30:04.200
<v Speaker 4>seven to twenty nine, Newport Beach. We're the first ever

521
00:30:04.319 --> 00:30:08.480
<v Speaker 4>Orange County event to have James Beard backing. Wow. In

522
00:30:08.559 --> 00:30:13.200
<v Speaker 4>this industry, you know how important James Beard Foundation and

523
00:30:13.240 --> 00:30:16.279
<v Speaker 4>the James Beard House has been in bringing chefs up

524
00:30:16.319 --> 00:30:20.960
<v Speaker 4>in the world, and they really do support and teach

525
00:30:21.079 --> 00:30:25.920
<v Speaker 4>and nurture new talent. So we are very excited for

526
00:30:26.319 --> 00:30:31.640
<v Speaker 4>the charitable affiliation as well, with a you know, very

527
00:30:31.640 --> 00:30:36.160
<v Speaker 4>diverse mission of the James Beard Foundation and associated with Relish.

528
00:30:36.200 --> 00:30:38.680
<v Speaker 4>I'm very proud of that. We have incredible sponsors that

529
00:30:38.720 --> 00:30:41.680
<v Speaker 4>have made it possible, of course, and it's going to

530
00:30:41.720 --> 00:30:45.359
<v Speaker 4>be a truly scrumptious weekend and we can't wait to

531
00:30:45.400 --> 00:30:49.680
<v Speaker 4>have you there, so you know you Neil and all

532
00:30:49.720 --> 00:30:52.519
<v Speaker 4>of your listeners, tell your friends please, you don't want

533
00:30:52.519 --> 00:30:52.920
<v Speaker 4>to miss it.

534
00:30:53.279 --> 00:30:56.440
<v Speaker 2>Oh no, it is June Friday, June twenty seventh, Saturday,

535
00:30:56.519 --> 00:30:59.559
<v Speaker 2>June twenty eighth. You can see the rundown. You can

536
00:30:59.640 --> 00:31:03.000
<v Speaker 2>go on Instagram to Relish Food Wine, or you can

537
00:31:03.039 --> 00:31:03.319
<v Speaker 2>go to.

538
00:31:03.279 --> 00:31:05.559
<v Speaker 4>Relish as well.

539
00:31:05.680 --> 00:31:07.400
<v Speaker 1>Don't make Friday Saturday night.

540
00:31:08.880 --> 00:31:16.039
<v Speaker 2>Yeah, how could I forget it? Just is a wonderful

541
00:31:16.160 --> 00:31:19.559
<v Speaker 2>lineup and there's education to be had along with great

542
00:31:19.559 --> 00:31:24.000
<v Speaker 2>food as well. Learn about cheeses, learn about wines, Educate

543
00:31:24.079 --> 00:31:26.160
<v Speaker 2>your mouth a little bit more and your taste buds

544
00:31:26.200 --> 00:31:30.680
<v Speaker 2>as well as enjoying yourself again Relishfood Wine dot com.

545
00:31:31.079 --> 00:31:34.880
<v Speaker 2>This event is at the helm of Jamie Gwen and

546
00:31:34.920 --> 00:31:38.519
<v Speaker 2>her friends. Obviously calling in people that you know everybody,

547
00:31:38.519 --> 00:31:41.359
<v Speaker 2>but you're calling in people that you know are going

548
00:31:41.400 --> 00:31:44.000
<v Speaker 2>to bring fun and facts and a good time.

549
00:31:44.559 --> 00:31:46.720
<v Speaker 1>And it's very easy to see on.

550
00:31:46.720 --> 00:31:49.839
<v Speaker 2>The website Relishfood Wine dot com.

551
00:31:49.920 --> 00:31:52.839
<v Speaker 1>Chef Jamie Gwen, I appreciate you taking the time. I do.

552
00:31:53.680 --> 00:31:53.960
<v Speaker 1>I do.

553
00:31:54.039 --> 00:31:55.880
<v Speaker 2>I've always been a fan of listening to you talk

554
00:31:55.920 --> 00:31:58.880
<v Speaker 2>about food and enjoying the food that I've had the

555
00:31:58.920 --> 00:32:02.200
<v Speaker 2>pleasure of eating. And I just was so thrilled when

556
00:32:02.400 --> 00:32:04.640
<v Speaker 2>i got the press release that this was taking place.

557
00:32:04.680 --> 00:32:07.119
<v Speaker 1>I'm like, oh my gosh, this is finally.

558
00:32:06.839 --> 00:32:10.960
<v Speaker 4>Very kind you're putting on you know, yeah, final, finally,

559
00:32:11.079 --> 00:32:13.960
<v Speaker 4>but oh my god. Yes, you know, I've long been

560
00:32:14.000 --> 00:32:17.559
<v Speaker 4>a FOURK Report fan and I've long been a fan

561
00:32:17.599 --> 00:32:20.279
<v Speaker 4>of yours, and I'm very grateful. Thank you for having me,

562
00:32:20.400 --> 00:32:24.039
<v Speaker 4>thank you for championing Relish. Thank you for allowing me

563
00:32:24.079 --> 00:32:27.720
<v Speaker 4>to share a grilled recipe in the middle of other conversations.

564
00:32:27.720 --> 00:32:30.279
<v Speaker 4>Oh no, all are the things that excite us, right,

565
00:32:30.599 --> 00:32:31.319
<v Speaker 4>I'd sit.

566
00:32:31.240 --> 00:32:33.319
<v Speaker 1>Back and listen. I really do.

567
00:32:33.400 --> 00:32:35.440
<v Speaker 2>And I know it's a mutual appreciation day to day,

568
00:32:35.519 --> 00:32:38.079
<v Speaker 2>but I really do appreciate what you've done here in

569
00:32:38.119 --> 00:32:41.079
<v Speaker 2>Los Angeles on radio and paying the way for others

570
00:32:41.200 --> 00:32:43.640
<v Speaker 2>like me to talk about food. So you keep doing

571
00:32:43.680 --> 00:32:46.480
<v Speaker 2>great things, And Relish is going to be on the

572
00:32:46.480 --> 00:32:49.640
<v Speaker 2>twenty seventh, twenty eighth, and twenty ninth in Newport Beach.

573
00:32:50.400 --> 00:32:51.640
<v Speaker 1>Put this in your calendar.

574
00:32:51.920 --> 00:32:55.440
<v Speaker 2>Make sure you go, because this is not you know,

575
00:32:55.759 --> 00:33:00.000
<v Speaker 2>your run of the mill type event, so greatest of life.

576
00:33:00.000 --> 00:33:03.160
<v Speaker 1>Pluck your way, Jamie and we will talk again.

577
00:33:04.160 --> 00:33:05.920
<v Speaker 4>I look fard it. Thank you for letting me grace

578
00:33:05.960 --> 00:33:08.359
<v Speaker 4>your show. Thank you, thank you, thank you.

579
00:33:08.359 --> 00:33:11.319
<v Speaker 3>You're listening to The Fork Report with Nil Savedra on

580
00:33:11.440 --> 00:33:20.960
<v Speaker 3>demand from KFI a M six forty