Neil Saavedra

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Coming up on Thursday, April 16th, next week, Taste of Irvine, 5 p.m. to 8.30 p.m. at the park at Lakeshore. VIP admission is $95, entry at 5 p.m. there, and general admission is $65, entry at 6 p.m. The event ends at 8.30 p.m., but there's all kinds of restaurants in the neighborhood that will be

If you want to continue the party somewhere else and get together, which I highly recommend. A lot going out in OC. Always a great hang. And right now we're talking about it with Leslie, Chris and John. All right. So give us the deets. Obviously a lot of restaurants participating. What should people be expecting at this year's Taste of Irvine?

Kristi, se on hieno lista libaation-partnerista, Patronista ja Fordista. Onko niissä erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia erilaisia

Daniel, oletko koskaan tehty margaritaa kylmässä? En, minä haluaisin sijaita kylmääni johonkin todelliseen fyysiseen aktiivisuuteen. Se on minä, se on kylmä.

Kyse on siitä, että on kaikki nämä asiat, vaikka Comic-Con tai erilaisia tapahtumia elämässä. Yksi syy on liittyä ihmisiin, jotka luovat asioita, joita me rakastamme. Toinen syy on ystävyys liittyä ihmisiin, jotka rakastavat samanlaisia asioita, joita me rakastamme. Suomalaisia tapahtumia pitäisi olla näin. Kun on peliä, suurta ruokaa, tapahtumia ympärillä tai tapahtumassa,

to connect with each other and uh to remind everybody taste of irvine coming up this thursday april 16th 5 pm to 8 30 pm the doors open at 5 for the vip admission 95 bucks and general admission 65 entry at 6 pm and again you know at 8 30 you want to still go hang out there's a lot of walkable spaces and things to do

around the park at Lake Shore. But to do all this, you gotta go get tickets. These things tend to sell out, especially because they are limited. So go to Eventbrite or DestinationIrvine.com and look for the Taste of Irvine coming up next week. Hey folks, good to talk to you. I'm glad you're keeping things like this up. We need to get out

community-based, connect with each other over food, because that's what keeps us sane. But I appreciate you guys taking the time to come on. We hope to see you there. Oh man, if only on a Thursday night when I wake up at 4 a.m. You won't see me, but my hope is you will see everybody listening right now. The Taste of Irvine again coming up next week. Thanks, folks. We'll see you on the flip side. Always putting together the best events.

for everybody out there in LA and OC. So check them out again. Taste of Irvine coming up next week on Thursday. You're listening to The Fork Report with Neil Saavedra. On demand from KFI AM640.

Thanks for hanging out today. It's a gorgeous, gorgeous day today. Some rain overnight into the early morning, it looks like. But today is fantastic. Got some wind going out there. Skies are blue with some clouds depending on where you are. And a great day for grilling indeed. We talked earlier on the technique of the week. We got into seafood. So you can go back and listen to that on the podcast.

Toivon myös, että katsoitte minua Instagramissa Forkreporterilla. Instagramissa Forkreporterilla. Siinä on ruokaa ja ruokamemeja ja jotain asioita, joita minä tekevän nykyään. Viime aikoina tein hengärästekkiä. Se muistuttaa minua, kuinka hyvä hengärästekki on. Niille, jotka eivät ole koskaan tehneet hengärästekkiä, hengärästekki on vain vihreä kaksi.

There's only one hanger steak per animal, for one. And it is super beefy and delicious. The key to it is a medium high heat, direct fire, and just...

Seerrät sen ja laitat sen menemään rauhalle rauhalliselle rauhalliselle. Et halua, että se on ylöspäin syötynyt. Sitten laitat sen rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhalliselle rauhallis

But getting a nice crust on the outside is a wonderful thing. So you can see that and more, some of the things that I've been grilling up at Fork Reporter. And then if you like the creative side or the stuff that I do outside of the radio, then you can check out Savco Industries, which is kind of my nod to the old, like,

I don't know, 20s, 30s, 40s and 50s companies. So it's the first part of my last name. S-A-A-V and then C-O and then Industries. Savco Industries. When I was a little punker, I don't know, 13, 14, whatever it was, don't ask me how this even went down. My band was recording at the time.

with Mystic Records, which used to be on... God, what is that?

I think Selma in Hollywood. And a lot of little punk bands on that label back in the day. But their board operator was Philco. And that used to make me laugh all the time. Philco was his nickname. But I love that kind of ode. So that's where Savco Industries come from. I figure it's an umbrella for anything I do that has nothing to do with anything, I suppose.