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<v Speaker 1>Now, so we get to cleanse our palates a little

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<v Speaker 1>bit and enjoy something that's perfect for a day like this,

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<v Speaker 1>and that's gelatto. Just getting back from Italy. You know,

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<v Speaker 1>you get you have these flavors. You taste gelato and

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<v Speaker 1>it's creaminess and density and it's luxury. So I'm excited

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<v Speaker 1>and we'll get into tasting in a moment, but right

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<v Speaker 1>now I want to introduce you to our guests as

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<v Speaker 1>we talk about how long is this fairly new? Have

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<v Speaker 1>you guys been around for a little bit or no?

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<v Speaker 2>We started probably back in August of last year.

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<v Speaker 1>Yeah, so fairly new. And the name of their place

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<v Speaker 1>is Lefty Gelato, and is it Sue Young Park? Soue

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<v Speaker 1>Young Park is the chef and Kevin is here as well.

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<v Speaker 1>And English is not your native language, so you know,

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<v Speaker 1>you as comfortable as you are to speak about something

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<v Speaker 1>you can otherwise. Kevin's here is well, Whye gelato?

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<v Speaker 2>Oh?

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<v Speaker 3>Because I love it.

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<v Speaker 1>I love it too, but I can't make it what

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<v Speaker 1>you know, as a chef and one that is celebrated

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<v Speaker 1>to to shift from something and go very specific mhm,

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<v Speaker 1>what other than its flavor and the fact that you

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<v Speaker 1>love it. Drew you to want to make gelato.

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<v Speaker 3>Oh, sorry about it. I used to be a chef

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<v Speaker 3>at the restaurant. Uh huh at the time. I find

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<v Speaker 3>you gelato shop all the time, and then I fall

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<v Speaker 3>in love gelato, and then I decided, let's make the

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<v Speaker 3>gelatto let's and then I start to make yeah, yeah yeah.

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<v Speaker 1>If you like something, being able to make it. How

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<v Speaker 1>many flavors at Lefties right now?

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<v Speaker 3>How we serve sixth flavor with the one like special Sunday?

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<v Speaker 2>Yeah, totally. You have a total of seven items. But

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<v Speaker 2>every month the Sunday will also change, and then as

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<v Speaker 2>the season's changed, the flavors will also change too.

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<v Speaker 1>Well, of course that's what a chef does, like the

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<v Speaker 1>seasonal stuff. And let's see I want to see up

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<v Speaker 1>on the website and where are you guys located?

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<v Speaker 2>So right now we're operating inside the Style Hotel used

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<v Speaker 2>to be the old Ace Hotel in downtown La uh huh.

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<v Speaker 2>We were fortunate enough to have an opportunity to operate

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<v Speaker 2>out of the hotel, so that's where we're at right now.

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<v Speaker 1>That's awesome and you can find them on Instagram as well.

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<v Speaker 1>Lefty Underscore Gelatterrea Lefty Underscore Geelatterrea, maybe so, maybe so?

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<v Speaker 1>And right now we're talking to the folks from lefty

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<v Speaker 1>lefties gelato Rhea. Where does lefty come from? You both

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<v Speaker 1>have your hands, so we.

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<v Speaker 3>Are both left I'm a lefty.

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<v Speaker 1>Look at that? All right? That means we're creative and

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<v Speaker 1>we're smart and we right horribly. But all of that aside.

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<v Speaker 1>That's very very cool. And so you've got some you've

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<v Speaker 1>got all your flavors here, and there's one that you're

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<v Speaker 1>gonna brulay. So I said, oh no, no wait, and

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<v Speaker 1>so we can hear the torch. You can light it

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<v Speaker 1>right in front of the microphone right there, and we

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<v Speaker 1>can hear you torch that and brew lay it right

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<v Speaker 1>in front of us. Sure, please do look at that man,

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<v Speaker 1>fire fire only Shannon Farren was here, fire fire, Wow

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<v Speaker 1>one more time. Oh she's doing Look at this, Kayla,

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<v Speaker 1>Miss Kayla, look at this. She's she's torching things. It's

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<v Speaker 1>probably not even legal, but we're we run.

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<v Speaker 2>We won't tell anybody.

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<v Speaker 1>Yeah, nobody's listening.

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<v Speaker 3>We're good.

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<v Speaker 1>Look at that, okay, breulet obviously with a torch like

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<v Speaker 1>a crim breulet. You're putting sugar on top of the gelato.

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<v Speaker 1>In this case, and she's torching it and this will

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<v Speaker 1>melt the sugar which will then come together again as

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<v Speaker 1>it cools down in nice crispy crunchy topic exactly, And

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<v Speaker 1>what's the flavor underneath there?

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<v Speaker 2>So underneath the sun? So does this our sweet Potato Sunday.

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<v Speaker 2>So underneath is a base of vanilla gelato that we

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<v Speaker 2>also make in house. And then we have several layers

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<v Speaker 2>of topping, one of them being a pecan crumble that

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<v Speaker 2>we also make it a house. And then there is

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<v Speaker 2>a sweet potato puree, which is also made in house,

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<v Speaker 2>and then on top of it is a layer of

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<v Speaker 2>custard and then we sprinkle sugar on top. And then

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<v Speaker 2>as you.

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<v Speaker 1>Saw, smells so good, right, all right, can you can

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<v Speaker 1>you make me just a little bit of that a

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<v Speaker 1>little taste, so like to taste that one that looks delicious?

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<v Speaker 2>So for the Sunday, Yeah yeah, So we recommend that

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<v Speaker 2>you crack the lay portion of it and then you

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<v Speaker 2>dig deep to get all the layers.

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<v Speaker 1>Oh yeah, okay, and then go from the bottom.

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<v Speaker 2>Yeah yeah, to get all the layers and then.

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<v Speaker 1>Oh my god, oh my goodness.

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<v Speaker 2>Not too bad, right, So we have serving cups for everybody.

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<v Speaker 2>So if you just want to take your portion.

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<v Speaker 1>How lovely is that? Wow? So so decadent, But man,

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<v Speaker 1>those flavors so nicely in that crunch. Oh but I

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<v Speaker 1>will make note of something I've worked with my producer

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<v Speaker 1>Kayla for some time. The first time I've ever seen

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<v Speaker 1>skip in the studio towards the food. Yeah, okay, we're

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<v Speaker 1>up against the clock here, So what other flavors can

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<v Speaker 1>we try?

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<v Speaker 2>So our signature flavor is the date gelatto. So social

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<v Speaker 2>pretended to on top okay, and that's a date puree

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<v Speaker 2>on top, No, so is date flavored gelato. And then

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<v Speaker 2>on top of the topping is a pecan problem. So

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<v Speaker 2>basically what it is, it's just candied pecan grinded into

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<v Speaker 2>a smooth texture. So we recommend that you eat it together.

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<v Speaker 2>But that's that's our signature flavor.

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<v Speaker 1>Oh my god.

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<v Speaker 2>Yeah, so we use Korean dates to produce the gelato.

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<v Speaker 1>Wow. Yeah, holy heck, that is really really good. I

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<v Speaker 1>thought the first one was so great. I'm like, I

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<v Speaker 1>hope it doesn't set, you know, disappointment, but wow, trying

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<v Speaker 1>that one? Wow? Wow. All right, let's see one more here.

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<v Speaker 2>So if you want something more, I guess refreshing. Sure,

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<v Speaker 2>we recommend and the background.

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<v Speaker 1>Okay, let's take this last one before we take our break.

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<v Speaker 1>This is a sorbet.

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<v Speaker 2>Yeah, so what you're eating right now is a mandarin sorbet.

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<v Speaker 2>So we use California grown mandarins. We juice it every

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<v Speaker 2>day at the kitchen, and you know, and then she

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<v Speaker 2>she makes a sorbet out of it, and the same

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<v Speaker 2>thing with the rat is.

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<v Speaker 1>Now the top of my list best sorbet I've ever had.

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<v Speaker 1>This is a fantastic sorbet.

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<v Speaker 2>Thank you.

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<v Speaker 1>That is perfect. It is perfect, The flavor, the sweetness,

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<v Speaker 1>everything is perfect. Wow.

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<v Speaker 3>You know that he all the time.

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<v Speaker 1>The juice, Yeah for me, need some juice? Yeah, done

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<v Speaker 1>and dumb that you should be very proud. This is delicious,

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<v Speaker 1>very very special. All right. Lefty Geelataia, I cannot recommend

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<v Speaker 1>them enough. This is fantastic. Did you try that? Right?

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<v Speaker 1>And then insane? A little crunchiness, that sweetness. Lefty Gelataia.

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<v Speaker 1>You can find them on Instagram Lefty Underscore Gelataia, Lefty

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<v Speaker 1>Underscore Galatarea, and you find out everything about their you know,

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<v Speaker 1>lefty Gelataia dot com, Lefty Gelataia dot com. They're lefties,

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<v Speaker 1>so they're extra special. Thanks for coming on. I appreciate

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<v Speaker 1>that this is really really delicious. How exciting is that?

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<v Speaker 1>Very very fun