The Fork Report Hour 1 (04/04) - Marsha Green from Wild Fork Foods joins the show. Plus, the Fork Reporter talks McCormick's new seasoning and goes over some wild fork quick and easy tips.

The Fork Report Hour 1 (04/04) - Marsha Green from Wild Fork Foods joins the show. Plus, the Fork Reporter talks McCormick's new seasoning and goes over some wild fork quick and easy tips.

The Fork Report with Neil Saavedra airs Saturdays 2-5 p.m. on KFI AM 640, More Stimulating Talk Radio.

The Fork Report w Neil Saavedra

Happy Easter from The Fork Report!

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/78676044-1c87-4031-ae79-b4220160bb94/transcript

Hour 1 - Neil Saavedra is longing for fall as Labor Day approaches. He talks all things Back to School foods and underrated steak cuts. A new fad is going around with dots fruit salads, but how new is it, really?

Hour 1 - Neil Saavedra is longing for fall as Labor Day approaches. He talks all things Back to School foods and underrated steak cuts. A new fad is going around with dots fruit salads, but how new is it, really?

Labor Day and Back to School Food Ideas

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/19d8e245-62ca-4fa7-8b5b-b4ae016f6aaa/transcript

Hour 2 - Neil discusses the fall of the 24/7 American diner. Taco Bell is bringing back nostalgic menu items. And later, Neil is joined by Tony Fasulo, owner of Old Brea Chop House.

Tony and Dani Fasulo own Old Brea Chop House, a beloved North Orange County steakhouse in Brea, and they're now opening Chef Cut Meat House, a butcher shop, scratch kitchen and wine bar from the same team. The idea actually started as a section of the Old Brea menu called "Chef Cut," where guests could buy the same cuts the kitchen was using. Enough people asked to take it home that the Fasulos built them a place to do it. Learn more at https://oldbreachophouse.com/ 

Hour 2 - Neil discusses the fall of the 24/7 American diner. Taco Bell is bringing back nostalgic menu items. And later, Neil is joined by Tony Fasulo, owner of Old Brea Chop House.
Tony and Dani Fasulo own Old Brea Chop House, a beloved North Orange County steakhouse in Brea, and they're now opening Chef Cut Meat House, a butcher shop, scratch kitchen and wine bar from the same team. The idea actually started as a section of the Old Brea menu called "Chef Cut," where guests could buy the same cuts the kitchen was using. Enough people asked to take it home that the Fasulos built them a place to do it. Learn more at <a href="https://oldbreachophouse.com/">https://oldbreachophouse.com/</a>&nbsp;

The Fall of the 24/7 Diner, and the Old Brea Chop House

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/da838a80-595f-4e4e-bf10-b4ae01855411/transcript

Hour 3 - Neil is joined by Siggi Kjartan, co-founder of Noctría. Noctría is a new premium mezcal-based ready-to-drink cocktail brand from co-founders Stella Bieltvedt and Siggi Kjartan, launched this August in Los Angeles. It's made with artisanal espadín mezcal from Oaxaca and Icelandic glacial water, and comes in two flavors: Smoky Ranch Water and Spicy Mezcalíta. Where most of the canned cocktail category leans wellness and daytime branding, Noctría is built around nightlife: hospitality, music, late dinners, a more cinematic point of view. Learn more at DrinkNoctria.com

Hour 3 - Neil is joined by Siggi Kjartan, co-founder of Noctr&iacute;a. Noctr&iacute;a is a new premium mezcal-based ready-to-drink cocktail brand from co-founders Stella Bieltvedt and Siggi Kjartan, launched this August in Los Angeles. It's made with artisanal espad&iacute;n mezcal from Oaxaca and Icelandic glacial water, and comes in two flavors: Smoky Ranch Water and Spicy Mezcal&iacute;ta. Where most of the canned cocktail category leans wellness and daytime branding, Noctr&iacute;a is built around nightlife: hospitality, music, late dinners, a more cinematic point of view. Learn more at DrinkNoctria.com

Drinks with Noctría

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/9881d028-6bd0-4b05-9f65-b4af0003466d/transcript

Happy Easter from The Fork Report!

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The Fork Report w Neil Saavedra

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