Speaker 1: Hey, it's Neil Sevidra.
Speaker 2: You're listening to kfi EM six forty the fore Purport
Speaker 2: on demand on the iHeartRadio app. How do you Howdy, howdy,
Speaker 2: Welcome to the four Report. I'm your wellf at host
Speaker 2: Neil Savedra.
Speaker 1: How do you do?
Speaker 2: Boy? Is it a bit of a scorcher? Yesterday was
Speaker 2: a hot one too, Today is another hot one. Hope
Speaker 2: you are beer beer. I hope you are beer today,
Speaker 2: and for friends, I hope that you are near water
Speaker 2: of some kind. If you are gonna do beer, pace yourself, man,
Speaker 2: nothing worse. You'll be outside just chilling. All of a sudden,
Speaker 2: you're consuming so much of that and you're lost, especially
Speaker 2: if you're working around that grill, which I highly recommend.
Speaker 2: Nothing like a super duper hot day and then getting
Speaker 2: in front of a seven hundred degree grill. Huh, yeah,
Speaker 2: that's nice. Hope you're with family hanging out having a
Speaker 2: good time. Today is the day for it, for sure.
Speaker 2: So was filled in for I guess it's not filling in.
Speaker 2: You know our new boss, Brian Long, great guy, smart.
Speaker 1: Guy, the PG.
Speaker 2: He says, you don't fill in, You're always there, And
Speaker 2: I said, you know, well, you're right, so I guess
Speaker 2: it wasn't filling in for Handle. Is the morning crew
Speaker 2: doing the show without Handle?
Speaker 1: I suppose how it was. And Amy had.
Speaker 2: Done an interview with Curtis Stone, chef Curtistone, who's a
Speaker 2: phenomenal chef.
Speaker 1: Award winning rightly so, and.
Speaker 2: His restaurant Gwen serves, you know, the best stakes in town.
Speaker 1: I mean just really, they do a great job.
Speaker 2: But he said something that bugged me, and I find
Speaker 2: a lot of chefs do this, and even some grill
Speaker 2: masters do this. They pass along certain myths we've always
Speaker 2: been told, and they are the food equil equivalent of
Speaker 2: don't go outside with your hair wet, You're going to
Speaker 2: catch a cold. You know, wait forty five minutes after
Speaker 2: you eat before you go in the pool. It's not
Speaker 2: that there might be some understanding behind it, but really
Speaker 2: scientifically they don't jive. Now, science and food go hand
Speaker 2: in hand. However, the process of handing down information when
Speaker 2: it comes to food is what they call a master
Speaker 2: apprentice style, so you are taught from someone else and
Speaker 2: you don't question them. It's the same as martial arts.
Speaker 2: A lot of arts are actually passed down that way,
Speaker 2: which is unfortunate. I mean, it's a good way to
Speaker 2: learn things, but when you can't question something, nothing gets better.
Speaker 2: I found this in studying theology as well, because I
Speaker 2: was a bit rogue in my studies. I didn't have
Speaker 2: one master. Let's say I often went and jumped where
Speaker 2: I found where I was fed. It's not to say
Speaker 2: there weren't teachers that were more powerful in my life
Speaker 2: than others. Absolutely there were, but that the that I
Speaker 2: jumped around and questioned things it didn't have that. You know,
Speaker 2: I'm the one that knows all and you shut.
Speaker 1: Up and listen. But when it comes to food, this
Speaker 1: happens a lot.
Speaker 2: So I thought i'd go through the myths of cooking
Speaker 2: a steak again because there's a number of them. And
Speaker 2: I love summertime. I love grilling, I love hanging out
Speaker 2: in the yard Every year around this time. The you know, magazine,
Speaker 2: food magazines and food blogs and the interwebs and all
Speaker 2: these things are just wall to wall about tips and
Speaker 2: tricks for cooking the perfect steak. Now, unless you're over
Speaker 2: cooking a steak, you're gonna do okay. That temp is
Speaker 2: going to be key, that you know, So even if
Speaker 2: you don't overcook the steak, then it's probably gonna be
Speaker 2: pretty good. But if you really want to do the
Speaker 2: best thing you can for a steak, understanding what's happening
Speaker 2: when you're cooking it is the best vast majority of
Speaker 2: the time. These articles, tips and tricks give the same
Speaker 2: garbage I've heard for years, searing in the juices, let
Speaker 2: your stake come to room temperature before you cook it.
Speaker 2: These types of things are not true. These types of
Speaker 2: things are not possible because of physics, has nothing to
Speaker 2: do with if you're a great chef or not, because
Speaker 2: it's been passed down and nobody questions it. So I
Speaker 2: hear great chefs say these things all the time. Now
Speaker 2: I'm not a great chef, but I'm a pretty damn
Speaker 2: good researcher and it's been a part of my job
Speaker 2: for thirty plus years. And I like the sciences, and
Speaker 2: I use logic in everything I do, and sometimes things
Speaker 2: just don't make sense. So a lot of misinformation out there, myths,
Speaker 2: personal anecdotal evidence on some thing, a lot of outdated knowledge.
Speaker 2: So let's kind of break this down with the help
Speaker 2: of science and food writer Kenji Lopez Alt, who's been
Speaker 2: on the show also wrote the book Food Lab, which
Speaker 2: is a master work when it comes to the science
Speaker 2: and food. This is all about really cooking the best
Speaker 2: steak possible. All these you know, tips and things that
Speaker 2: we're going to go over right now are debunking myths
Speaker 2: apply to pan sered steaks, roasts as well, you know,
Speaker 2: cooking on a grill, all of it. So myth number one,
Speaker 2: this is probably the most dangerous and confusing. You should
Speaker 2: let a fixed steak rest at room temperature before you
Speaker 2: cook it.
Speaker 1: Room temperature.
Speaker 2: Ambient room temperature is between seventy and seventy one degrees.
Speaker 2: That's when people say room temperature. That's what's going on.
Speaker 2: The belief in the theory comes from a legitimate one,
Speaker 2: and that is to be able to cook your steak
Speaker 2: evenly from edge to center, because when you cook at
Speaker 2: five hundred degrees with a steak, it's got to push
Speaker 2: that heat that five hundred degrees into the center because
Speaker 2: it's only done when it reaches the center the thickest
Speaker 2: part of whatever animal protein you're cooking, So it's got
Speaker 2: to push its way into that and make the inside
Speaker 2: medium rare. But the steak itself is gradients of doneness
Speaker 2: the outside is not medium rare. I guarantee it's been
Speaker 2: up against that five hundred degree heat, so it's only
Speaker 2: that center. So the desire of any good cook is
Speaker 2: to want to cook it as much of the steak
Speaker 2: at medium rare as possible. That's where soouv'd cooking comes in,
Speaker 2: which is cooking in a sealed bag under poached water
Speaker 2: to a very precise degree, which doesn't allow you even
Speaker 2: to overcook. H You want it to be as close
Speaker 2: to the eating or the cooking or the final temperature
Speaker 2: as possible. Right, So you want that steak coming out
Speaker 2: of the thirty eight degree refrigerator to be warmer, to
Speaker 2: be closer to the cooking temperature or the final temperature
Speaker 2: of one thirty.
Speaker 1: If you're doing mediumare not going to happen.
Speaker 2: You're not going to get a one inch, you know,
Speaker 2: fifteen ounce steak or whatever to come up to that
Speaker 2: degree in any length of time that's safe. Keep in mind,
Speaker 2: you can only have raw meat outside for less than
Speaker 2: two hours. The minute it is you let it go
Speaker 2: past two hours, you have issues of bacteria growing and
Speaker 2: multiplying big time to where it becomes problematic and it
Speaker 2: would make you sick. The reality is the internal temperature
Speaker 2: is never going to get close. You put a thirty
Speaker 2: eight degree steak on your kitchen counter at seventy you know,
Speaker 2: seventy degrees seventy one degree temperature after thirty minutes, and
Speaker 2: most chefs will tell you thirty to forty five minutes
Speaker 2: to leave it out there. It goes up about a
Speaker 2: degree and a half a degree and a half in
Speaker 2: the time most chefs tell you to leave it out.
Speaker 2: That's not going to make any difference. The only difference
Speaker 2: that makes sense is drying the outside. Why because when
Speaker 2: there's water, the heat has to do two things. It's
Speaker 2: not just heating up anymore. Now, it's essentially expending enerture
Speaker 2: energy to turn the water in the steak to steam,
Speaker 2: which takes five times more energy than it does to
Speaker 2: heat the stake, just to heat the water in the
Speaker 2: top of the steak to make it turn to steam
Speaker 2: so it could caramelize the outside or sear the outside
Speaker 2: the Mayard reaction of browning. Because it won't do that,
Speaker 2: it will steam the steak, which doesn't make it taste good.
Speaker 2: So that is a legitimate reason to want to have
Speaker 2: it dry on the outside.
Speaker 1: But you know what you do.
Speaker 2: You either salt the steak the night before and leave
Speaker 2: it uncovered in the fridge, not touching anything, and it
Speaker 2: will release that into the air. It'll evaporate even in
Speaker 2: the refrigerator, or you pat it with a paper towel
Speaker 2: that you're gonna throw away.
Speaker 1: That's it.
Speaker 2: So after an hour and fifty minutes in a study
Speaker 2: that they did, the steak only got up to forty
Speaker 2: nine point six degrees. So the best you could get
Speaker 2: is thirteen percent closer, which is not enough scientifically to
Speaker 2: make a noticeable difference on that steak. But since a
Speaker 2: lot of chefs are men, and men like to make
Speaker 2: everything look harder than it actually is, we tend to
Speaker 2: do that.
Speaker 1: All right.
Speaker 2: There's many more, but that is a big one that
Speaker 2: I think people get wrong and you waste time and
Speaker 2: you're not doing anything different to the meat.
Speaker 1: It's the Fork Report.
Speaker 2: On Neil Savedra debunking some steak cooking myths today because
Speaker 2: it's a great day to be cooking steaks and much
Speaker 2: much more so.
Speaker 1: Goat nowhere.
Speaker 3: You're listening to The Fork Report with Nil Savedra on
Speaker 3: demand from KFI AM six forty.
Speaker 1: You can talk back to us.
Speaker 2: I never tell anybody about that, but I you know,
Speaker 2: because I don't always get to them during the show.
Speaker 2: But if there is something you ever want to say
Speaker 2: to us, Kayla or me or Robin, you want to say,
Speaker 2: Robin Man, you are really playing great songs today. You're awesome.
Speaker 2: Yeah you, then you can go to the talkback feature.
Speaker 2: It's little micro icon, little red circle on your iHeartRadio
Speaker 2: app and you can do that there talking about steaks
Speaker 2: for technique of the week, cooking steaks. A lot of
Speaker 2: miss out there, and I know, you know, it was
Speaker 2: once taught to me a long time ago when I
Speaker 2: got into the discipline of apologetics defending ideas. I don't
Speaker 2: defend people. Typically, I do defend ideas. It often confuses
Speaker 2: people because I'll say something, you know, Trump will do
Speaker 2: something and I'll go, I'll say something about the idea,
Speaker 2: and people think I'm defending the man.
Speaker 1: I'm not.
Speaker 2: I almost never defend an individual per se, but I
Speaker 2: defend an idea. And I was told, if you tell
Speaker 2: people something that they think makes them think, they love you,
Speaker 2: but if you actually tell somebody something that makes them
Speaker 2: have to think, they will hate you. And you know,
Speaker 2: everybody's like, oh, this is great, you're teaching all these things.
Speaker 2: But the minute you go against something that they believe
Speaker 2: in their heart, like that you see in the juices
Speaker 2: when you cook a steak or you're to leave it out,
Speaker 2: I guarantee people will hate my guts. Or that marinades
Speaker 2: do almost nothing on a thick steak. So anyways, so sorry,
Speaker 2: we'll go through all these one at a time, these myths,
Speaker 2: and I'm sure you will hate me all the more
Speaker 2: for it. I'm always humored by people that hate people
Speaker 2: on the radio. Yet you hear three hours of their
Speaker 2: entire week and they go, you know, or four hours
Speaker 2: if you're listening to Gary and Shannon, they got a
Speaker 2: long show.
Speaker 1: Okay.
Speaker 2: Myth number two, you sear, you sear your meat over
Speaker 2: high heat that locks in the juices.
Speaker 1: It does not.
Speaker 2: You would have to have to hermetically seal. Now it
Speaker 2: doesn't lock and some juices. No, it doesn't even do that.
Speaker 2: There's no, there's nothing that's happening. The reason why you
Speaker 2: want to see a steak is for the browning of
Speaker 2: the steak to add flavor.
Speaker 1: That's it.
Speaker 2: Otherwise you wouldn't need to see a steak at all.
Speaker 2: You just need to cook a steak. You're not searing
Speaker 2: in the juices. There is no actual liquid bear or
Speaker 2: barrier that liquid can't pass through when you're searing it.
Speaker 1: It is a muscle.
Speaker 2: It is designed for blood and very important fluids to
Speaker 2: get in and out of it to do its job, so.
Speaker 1: You can dry out the layers. As we talked about.
Speaker 2: That's important because that actually helps the seer get grill
Speaker 2: marks all on that bone in steak more flavor than boneless. No,
Speaker 2: another myth, So there is no transfer. Again, these are
Speaker 2: things that people say. Another thing I was taught a
Speaker 2: long time ago. There's a difference between good sound reasoning
Speaker 2: and reasons that sound good. We like reasons that sound good.
Speaker 2: We go that sounds pretty, that makes sense, And if
Speaker 2: you want to know the difference, the internet is mostly
Speaker 2: reasons that sound good. There are things that they tell
Speaker 2: you and you go, well, I guess that sort of
Speaker 2: makes sense, but they don't.
Speaker 1: Really. It's not good sound reasoning.
Speaker 2: So good sound reasoning says that a bone is solid
Speaker 2: and it has stuff on the inside that's supposed to
Speaker 2: stay on the inside, and yes, things can pass backwards
Speaker 2: and forwards, but there is no transfer of flavor from
Speaker 2: the bone to the meat anymore. There is transfer of
Speaker 2: meat to the bone when you're cooking at the difference
Speaker 2: is that the bone accesses as an insulator, and therefore
Speaker 2: the meat closest to the bone usually is cooked a
Speaker 2: little more rare than the rest. And no matter what
Speaker 2: people tell you, more rare is better flavor, so they
Speaker 2: will you know. That may have been what started this
Speaker 2: whole myth, is that people would eat near the bone
Speaker 2: and they'd go, oh, that's super flavorful. Yeah, because it
Speaker 2: was insulated and wasn't overcooked with the rest of your
Speaker 2: crap food. So that's another one. Flip only once is
Speaker 2: another one that I used to believe too. I mean,
Speaker 2: don't think I'm above this. I ain't better than you.
Speaker 2: I'll tell you that right now. Flip only once. Now.
Speaker 2: The reason you don't want to be flipping your proteins,
Speaker 2: your meat proteins.
Speaker 1: The only reason is if you want.
Speaker 2: That really good hashmark, you know, like in a Sizzler
Speaker 2: commercial where you go, how they do that? Well, I'll
Speaker 2: tell you, not just a Sizzler, but any food commercial.
Speaker 2: They're usually using a curling iron, sorry, or they paint
Speaker 2: them on there. Sorry, that's the way they make it
Speaker 2: look like it's got those seer marks. I like a
Speaker 2: good hashmark. There's some point of pride artistically, But flipping
Speaker 2: it back and forth actually cooks it more evenly, and
Speaker 2: we'll keep over cooking one particular side to where it curls.
Speaker 2: You ever see a steak curl up because somebody only
Speaker 2: left it on there on one side and then flipped
Speaker 2: it over and it curled up because it tightened on
Speaker 2: one side. So you can flip multiple times. It's actually
Speaker 2: going to give you better flavor and cook about thirty
Speaker 2: percent more quickly. If you do that, it won't cause
Speaker 2: any problems. Let's see bu bah bah. Don't use a
Speaker 2: fork to turn your steak.
Speaker 1: That's wrong. You can.
Speaker 2: You can even cut it open to check its doneness.
Speaker 2: The problem with doing that later and then it oozing
Speaker 2: out all the juices has to do with the different
Speaker 2: temperature of the outside and the inside pushing it out.
Speaker 2: You want it to drop to one hundred and twenty
Speaker 2: degrees in the center after you've cooked it, and that
Speaker 2: it won't constrict anymore. And the last thing is don't
Speaker 2: poke your thumb into the either pad of your hand.
Speaker 2: Or anything like that. To tell when the steak is done,
Speaker 2: use a thermometer. It is the only way to tell
Speaker 2: exactly the temperature on the inside. Period dunda da dun
Speaker 2: dune dum. We all learned today. I love that stuff.
Speaker 2: It just makes us better. I don't know why we
Speaker 2: push back on stuff when we learn. Sure, our pride is,
Speaker 2: you know, beat up. But there's an old Chinese saying,
Speaker 2: don't roll your eyes at me. Can I have a
Speaker 2: little time without my wife?
Speaker 1: Just a little time? I come here, I get a
Speaker 1: whole new wife. You're about to make up a whole
Speaker 1: old I'm not gonna make it up, all right, Go go,
Speaker 1: go for.
Speaker 3: It, Neil.
Speaker 2: He who he who asks the question is dumb for
Speaker 2: five minutes.
Speaker 1: He who doesn't ask the question is dumb for a lifetime.
Speaker 1: I actually like that. I my eyes. I was good.
Speaker 1: See that was good.
Speaker 2: See you almost did the same sin that everybody else does,
Speaker 2: so pride.
Speaker 3: You're listening to The Fork Report with Nil Sevedra on
Speaker 3: demand from KFI AM.
Speaker 1: Sixty Happy Saturday.
Speaker 2: Three hours of celebrating food, talking about the people that
Speaker 2: make it, the cultures behind it, cooking at home, gosh,
Speaker 2: going out to eat, we still need to do that.
Speaker 2: Have a story we'll be talking about coming up later
Speaker 2: about the aftermath with restaurants after the eat and fire.
Speaker 2: They're starting to open restaurants back, and it is imperative
Speaker 2: that we get out there and support them. This is
Speaker 2: a very very important time where things are being rebuilt
Speaker 2: and there's a lot of question marks. And I've said
Speaker 2: it before and I will say it again that our
Speaker 2: local economy rises and falls on hospitality, and so I
Speaker 2: know it's hard.
Speaker 1: It's hard for me to get out of places.
Speaker 2: I get it, and it's you know, not cheap, but
Speaker 2: it's part of what we do to support local businesses
Speaker 2: and that makes the world go round. Another thing is events.
Speaker 2: You know, people tell me, hey, what happened to that
Speaker 2: one event? Blah blah blah blah. I go went away.
Speaker 2: You don't go to them, they go away. And to
Speaker 2: talk about one Coming up is friend and amazing chef
Speaker 2: and radio show host and author and a Samolier and
Speaker 2: all these other crazy things.
Speaker 1: Chef Jamie Gwen. Welcome to the Fork Report. That's enough,
Speaker 1: Thank you please. I wasn't going to read the whole list.
Speaker 4: We only got a couple of segments it's a pretty
Speaker 4: impressive bio. I wrote for myself the way to do
Speaker 4: it I did. I'm very glad to talk to you, friend.
Speaker 4: I'll take friends that I find honored and flattering. So
Speaker 4: thank you, Neil, thank you for having me with you.
Speaker 4: I'm with you. By the way. We have got to
Speaker 4: support our communities right now. We have to go out
Speaker 4: and eat. We have to experience new chefs and support
Speaker 4: multiple cuisines and expand our paletts. It is imperative.
Speaker 2: Yeah, and that makes us, you know, we learn about
Speaker 2: ourselves as we grow up. We turn away from you know,
Speaker 2: the pizza and mac and cheese, and not far away
Speaker 2: do we turn, but we learn about other things. And
Speaker 2: you have an event coming up this month, and I've
Speaker 2: seen you at Ben had your food at many many events.
Speaker 2: Are they still fun to do? Are they still fun
Speaker 2: to represent and be a part of?
Speaker 4: They are totally fabulously fun to do. And I will
Speaker 4: tell you of all the wonderful things you and I
Speaker 4: get to do my one on one experiences with other
Speaker 4: food lovers and great cooks and listeners and TV watchers,
Speaker 4: Because like you, I've had the privilege to be on
Speaker 4: TV and the radio for a really long time sharing
Speaker 4: my passion. That interaction is such a high for me,
Speaker 4: like Palm Desert Food and Wine, Aspen Food and Wine,
Speaker 4: South Speech like I love the interpersonal connections. I love
Speaker 4: the camaraderie that I have with my chef friends like you,
Speaker 4: and I know you love it too. So yes, I
Speaker 4: am the crazy person that thought, oh I should do this,
Speaker 4: and there is backstory to it. I hear the same
Speaker 4: thing that you hear. So we had a pandemic. I
Speaker 4: had a baby eleven days prior to the pandemic. Yes,
Speaker 4: as you know, my child is not at the palette
Speaker 4: place where he is a beach thought beyond mac and
Speaker 4: cheese and chicken plumber, but I'm sure he'll get there,
Speaker 4: and even though his mommy is a chef, right. But
Speaker 4: I mean, I was locked up for two years by choice,
Speaker 4: and when I started venturing out, I have the absolute
Speaker 4: blessing of living in paradise in Newport Beach. And my
Speaker 4: friends were all whining that they really missed Newport Beach
Speaker 4: food and wine, and I think we all did start
Speaker 4: to miss those events, experiences, new flavors, camaraderie like all
Speaker 4: the things we're talking about. And I think I had
Speaker 4: one too many martinis that night, so don't do that.
Speaker 4: Because I yielded to the peer pressure, because they said, well, Jamie,
Speaker 4: you should bring it back. They're your friends, why not.
Speaker 4: The chef's all you know all these years and Food
Speaker 4: Network and HSN, et cetera. And I threw my hands
Speaker 4: in the air and said, fine, well mind you. It's
Speaker 4: a beast, but it will be the most glorious curated
Speaker 4: gastronomic experience that Orange County has ever seen. It. If
Speaker 4: it doesn't give us a heart attack, I have the
Speaker 4: absolute blessing as well. My best girlfriend from childhood is
Speaker 4: the top event planner, one of them, a celebrity, a
Speaker 4: celebrity event planner in LA. Her name is Nicole Hirsty
Speaker 4: and you know her for a million dollars listing in
Speaker 4: house slides of Beverly Hills. So when I called her
Speaker 4: and said guess what we were doing? She's my best friend, like,
Speaker 4: she had no out at all all, like say, will
Speaker 4: be yeah, right. So we created Relish and it is
Speaker 4: almost two years in the making and it is our
Speaker 4: inaugural year, and it will be a truly delicious, weekend
Speaker 4: long gastronomic experience of twelve events from master classes to
Speaker 4: a sushi and donuts Sunday brunch. That's my dream. By
Speaker 4: the way, Neil and big time chefs that are full
Speaker 4: of passion as well are gracing Relish like Scott Conant
Speaker 4: and Tyler Florence so that you can sit and savor
Speaker 4: right next to them. It's an opening night cocktail party.
Speaker 4: I mean, we have just everything you know, truly delicious.
Speaker 2: Plant, relishfood wine dot com, relishfood wine dot Com. We're
Speaker 2: gonna get a look out at the highways and byways.
Speaker 2: Then we're going to be back with Chef Jamie Gwen
Speaker 2: Horse author. Chef has her own show syndicated here on
Speaker 2: KBC in Los Angeles and beyond. You can see her
Speaker 2: on Channel four all the time with my friend Jessica a,
Speaker 2: Chies and all kinds of folks. So stick around. We'll
Speaker 2: talk more with Chef Jamie gwhen we come back. Write
Speaker 2: this down relishfood wine dot Com, relish food wine dot com,
Speaker 2: Relish food wine dot com, lasch Food, and we'll be
Speaker 2: back with more.
Speaker 1: So go know where.
Speaker 2: You've been listening to the Fork Report. You can always
Speaker 2: hear us live on KFI AM six forty two to
Speaker 2: five pm on Saturday and anytime on demand on the
Speaker 2: iHeartRadio app.
Speaker 1: How do you do? Gorgeous day out today?
Speaker 2: A great day for grilling, because nothing better than ninety
Speaker 2: degree weather than standing next to a seven hundred degree grill,
Speaker 2: I suppose. But good times everywhere. I hope you're enjoying friends,
Speaker 2: family and staying safe. Telling you right now about an
Speaker 2: event coming up that you need to put on the
Speaker 2: books right now. It's the Relish Food and Wine Festival.
Speaker 2: You can find out more at Relishfoodwine dot com. Also
Speaker 2: the same on Instagram as well, and here to tell
Speaker 2: you more about it at the Helm herself, chef Jamie
Speaker 2: Gwen Chef. So I'm going through the ig feed for
Speaker 2: the Relish Food Wine event and see that.
Speaker 1: You make oh my god.
Speaker 2: And you've got patre chef, Zach Young, the engineer, the
Speaker 2: chef behind the pik Aken is going to be out
Speaker 2: there as well.
Speaker 1: It just looks like it's going to be. I don't know.
Speaker 2: I think there's something different when it's put on by
Speaker 2: someone like yourself, when it's helmed by someone who has
Speaker 2: gone to these things in every form, from you know,
Speaker 2: teaching and doing demos to showing your food off to
Speaker 2: cooking in front of people, guest speakership, maybe doing your
Speaker 2: show from there.
Speaker 1: I mean, I'm.
Speaker 2: Excited because I think that these events need to be
Speaker 2: shaken up a bit, and I think that you at
Speaker 2: the Helm is the right listen to this, watch this
Speaker 2: ingredient to make it happen.
Speaker 1: Yeah, you just.
Speaker 4: Love food analogy. Thank you, and you flatter me. No, sorry,
Speaker 4: not sorry, I appreciate that very much. I mean the
Speaker 4: passion and the time in the end energy that has
Speaker 4: gone into curating, culminating, producing, spearheading relish like you. I mean,
Speaker 4: I have a lot of full time jobs. This is
Speaker 4: a you know, this is a major full time job.
Speaker 4: But it is a celebration of the world class culinary
Speaker 4: scene for sure that we have planned. And I thank
Speaker 4: you for that because you're right. I think we take
Speaker 4: all of our experiences and try to culminate the best
Speaker 4: of the best food memories we have when we go
Speaker 4: to create something ourselves. And that applies to a dish,
Speaker 4: a recipe for a weekend long you know, gastronomic experience,
Speaker 4: and it is the best of cooking demos and the
Speaker 4: best of winemaker seminars and spirits tastings and master classes
Speaker 4: in cheese and chocolate and Vodkan caviat all sprinkled throughout
Speaker 4: a weekend. But thank you for that compliment. I'm still
Speaker 4: reeling on what you were talking about. Do you know
Speaker 4: that I'm a girl at the grill, Neil, I will
Speaker 4: humbly tell you I have one a barbecue competition or two.
Speaker 1: Oh.
Speaker 2: Now, I have actually known that you do enjoy the grill.
Speaker 2: But did I know that you want a competition?
Speaker 1: I did not.
Speaker 4: Do you want to know what I'm making tonight? Can
Speaker 4: I share it all? Yeah? Thank you? Because you said
Speaker 4: ninety degrees. That's what I do as jend in front
Speaker 4: of the barbecues of everybody. Right, Okay, I like to
Speaker 4: smoke with rosemary on the grill. You don't need a
Speaker 4: smoking box, an aluminum pan, you don't even need wood chips.
Speaker 4: But you know as well as I do that you
Speaker 4: throw fresh rosemary on the grill grapes and it catches
Speaker 4: on fire and it views infuses flavor. Right, this is
Speaker 4: my best one ingredient wonder grilled appetizer. Because you already
Speaker 4: have honey and balsamic in your pantry, so you know
Speaker 4: those ingredients don't count. You need to go get yourself
Speaker 4: a keel bossa, the smoke sausage that I never met
Speaker 4: anybody that doesn't love. And you literally take the kill
Speaker 4: bossa out of the package or from the butcher preferably
Speaker 4: if you have one, and you throw you preheat the
Speaker 4: grill to medium high. You throw the rosemary springs on
Speaker 4: the grill, and you poke the kill bossa. Because I
Speaker 4: like more smoke flavor, I like to poke it with
Speaker 4: the tip of the pairing knife. You can use the
Speaker 4: tooth pick or a skewer, and I lay the kill
Speaker 4: bossa right over the top of the smoking rosemary. Now,
Speaker 4: not only do you get a smoke rosemary facial, which
Speaker 4: is quite lovely, really, but you infuse the kill bossa
Speaker 4: with this herbaceousness that piles on on top of the
Speaker 4: smoke of the sausage. And I start to glaze it
Speaker 4: when it starts to blister with a combination of equal
Speaker 4: parts honey and balsamic vinegar. And not three four five
Speaker 4: minutes later at most, you take it off the grill,
Speaker 4: You cut it in to bite by pieces. You pour
Speaker 4: yourself a drink. Well, you should already have one, And
Speaker 4: I'm telling you. You've got the best rosemary smoked honeyballsamic
Speaker 4: glazed bossa one ingredient. Wonder.
Speaker 2: Uh, I'm gobsmacked that sounded.
Speaker 1: I'm telling you something.
Speaker 2: If you had an eight hundred number where people could
Speaker 2: call you and hear you talk about that, you would
Speaker 2: you would make a mint flatter me.
Speaker 4: Really, Wow. Boyfriend is not going to like that idea.
Speaker 1: Yeah he will. He gets in on the two. He'll
Speaker 1: just be sitting in the back zoning like this, Yeah, baby,
Speaker 1: and he'll be he'll be your hype man.
Speaker 4: Very proud to tell you, Neil as well that we
Speaker 4: are the first ever Relish the event upcoming June twenty
Speaker 4: seven to twenty nine, Newport Beach. We're the first ever
Speaker 4: Orange County event to have James Beard backing. Wow. In
Speaker 4: this industry, you know how important James Beard Foundation and
Speaker 4: the James Beard House has been in bringing chefs up
Speaker 4: in the world, and they really do support and teach
Speaker 4: and nurture new talent. So we are very excited for
Speaker 4: the charitable affiliation as well, with a you know, very
Speaker 4: diverse mission of the James Beard Foundation and associated with Relish.
Speaker 4: I'm very proud of that. We have incredible sponsors that
Speaker 4: have made it possible, of course, and it's going to
Speaker 4: be a truly scrumptious weekend and we can't wait to
Speaker 4: have you there, so you know you Neil and all
Speaker 4: of your listeners, tell your friends please, you don't want
Speaker 4: to miss it.
Speaker 2: Oh no, it is June Friday, June twenty seventh, Saturday,
Speaker 2: June twenty eighth. You can see the rundown. You can
Speaker 2: go on Instagram to Relish Food Wine, or you can
Speaker 2: go to.
Speaker 4: Relish as well.
Speaker 1: Don't make Friday Saturday night.
Speaker 2: Yeah, how could I forget it? Just is a wonderful
Speaker 2: lineup and there's education to be had along with great
Speaker 2: food as well. Learn about cheeses, learn about wines, Educate
Speaker 2: your mouth a little bit more and your taste buds
Speaker 2: as well as enjoying yourself again Relishfood Wine dot com.
Speaker 2: This event is at the helm of Jamie Gwen and
Speaker 2: her friends. Obviously calling in people that you know everybody,
Speaker 2: but you're calling in people that you know are going
Speaker 2: to bring fun and facts and a good time.
Speaker 1: And it's very easy to see on.
Speaker 2: The website Relishfood Wine dot com.
Speaker 1: Chef Jamie Gwen, I appreciate you taking the time. I do.
Speaker 1: I do.
Speaker 2: I've always been a fan of listening to you talk
Speaker 2: about food and enjoying the food that I've had the
Speaker 2: pleasure of eating. And I just was so thrilled when
Speaker 2: i got the press release that this was taking place.
Speaker 1: I'm like, oh my gosh, this is finally.
Speaker 4: Very kind you're putting on you know, yeah, final, finally,
Speaker 4: but oh my god. Yes, you know, I've long been
Speaker 4: a FOURK Report fan and I've long been a fan
Speaker 4: of yours, and I'm very grateful. Thank you for having me,
Speaker 4: thank you for championing Relish. Thank you for allowing me
Speaker 4: to share a grilled recipe in the middle of other conversations.
Speaker 4: Oh no, all are the things that excite us, right,
Speaker 4: I'd sit.
Speaker 1: Back and listen. I really do.
Speaker 2: And I know it's a mutual appreciation day to day,
Speaker 2: but I really do appreciate what you've done here in
Speaker 2: Los Angeles on radio and paying the way for others
Speaker 2: like me to talk about food. So you keep doing
Speaker 2: great things, And Relish is going to be on the
Speaker 2: twenty seventh, twenty eighth, and twenty ninth in Newport Beach.
Speaker 1: Put this in your calendar.
Speaker 2: Make sure you go, because this is not you know,
Speaker 2: your run of the mill type event, so greatest of life.
Speaker 1: Pluck your way, Jamie and we will talk again.
Speaker 4: I look fard it. Thank you for letting me grace
Speaker 4: your show. Thank you, thank you, thank you.
Speaker 3: You're listening to The Fork Report with Nil Savedra on
Speaker 3: demand from KFI a M six forty