Chapter 1: What new menu items are featured at Morongo Casino?
Hey, it's Neil Saavedra. You're listening to KFI AM640, The Fork Report, on demand on the iHeartRadio app. Let me teach you how to eat. Let me teach you how to eat. How to marinate the meat. Let me teach you how to eat. It's a culinary treat. Let me teach you how to eat. Let me teach you how to eat. JFI AM 640 live everywhere on the iHeartRadio app. Happy Saturday to you.
It's the Fork Report, all things food, beverage, and beyond. So as news is always around, and sometimes it's heavier than other times, we like to have a bit of a sanctuary. Three hours on a Saturday, two to five, where we get to just hang out and celebrate food. And we're doing it today here at Morongo Casino Resort and Spa. So it's a good time had by all.
Of course, this is where we get to go eyeballs deep into food. Oh, you came to the right place, sister. Kayla brought her lovely sister, and then she brings her in to where there is just a massive amount of food. And I got to tell you, it is joy-filled. So, coming out here to Morongo, they've got a bunch of different concepts, food concepts that you can enjoy.
Good Times Cafe, you've got Marketplace, you've got Cielo, you've got Mozen, where we are right now, and... Just enjoying the food. Thankfully, sitting with us is Chef Damien and Chef Jerome. But thankfully, we get, you know, special insight to what's coming. And then we get to experience once it gets here. So now they have a smoker. And I got to tell you, Chef. You guys are doing it right.
That smoke is perfection. Oh, yes. It just is such it's it dances with there. It's an ingredient, but it's not overpowering. It's not just for smoke's sake. It's bringing beautiful colors to the food that lets you know that it's been low and slow and done with great pride. So talk some more about like the ribs and, you know, what you're bringing. to folks with the smoker. Right.
So first of all, you can smell the smoke in the air. When you go to Good Times Cafe now, it's kind of like when you go to those Texas smokehouse places, you can actually smell it. You smell that mesquite wood in the back. They're smoking things all the time back there since we're open. And so there's that. There's also what we have here in Morongo in the in the main kitchen.
We call the cook chill system. It's our own food packing plant. So the ribs and some of the meat, the brisket start there. They're under sous vide. They go through a process to tenderize the meat. That meat then gets cooked, goes into a cryovac bag. And then the chefs from all the outlets start to order from that cook bank. Gotcha. It's a holding stage of sorts.
So that's how we kind of get the consistency of the meat. Then the chefs bring that into the restaurants. Then that's when it goes into the smoker and gets the final finishing touches. But yeah, we're really lucky to have that food operation here in the main kitchen. So that's insane.
Now, for those that maybe haven't been listening to the show for that long, sous vide is a term that means under pressure. And the immersion circulator keeps the temperature of the water within a tenth of a degree or better and can keep food holding in a particular state, like you can keep a steak holding At rare, you can keep it at medium rare. You can keep it at any place without overcooking.
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Chapter 2: How does Morongo's smoking process enhance the flavors of the dishes?
That 500 degrees is pushing from the outside of the steak onto the inside of the steak, trying to get the center-most part of the steak medium-rare, which means you're going to have striation of strata of different temperatures, and only the center truly is. With being in that vacuum bag and putting in that controlled environment makes the whole steak medium-rare. Yes.
And as Chef touched on the cook chill, I just want to highlight that we have like a 300 gallon machine. It's a big boy in the cook chill. Like it's monster. That's a pool. Yes, it is a pool. It's a pool. And it's so great. We use it to sous vide and then we use it to chill. It's an amazing machine. That's amazing. So that keeps, one, it keeps everything safe. Yes. And it keeps it consistent. Yes.
So people are going to get a great steak experience. Yeah. You know, any of the concepts on the property. Yeah, you might go to different places and you're like, oh, gosh, you know, this is the flavor is good. It might have been a little tough. This is our safety net with that for all the restaurants to have food from the main kitchen cook-chill system. And that's from casual at good times.
That's from Cielo, you know, up at beautiful high end. That's from the variants going on at Marketplace. It just is amazing. Kayla, I can't believe you waited on that cornbread. Look at that. You got to love Jerome. He saw me taking a little piece of the cornbread and he looks up and he said, please bring a loaf of it. Bring a whole. And sure enough, someone just shows up with a loaf of it.
All right. More to come as we broadcast live from Morongo Casino Resort and Spa here in Cabazon. They just do it right. You hear me talking about it all the time. Well, this is how I know. Come out a couple times a year for a live broadcast and then, of course, with my family on my own time as well. And enjoy the different things. Get to talk with the chefs. Meet the chefs.
Catch up with Damien and what's going on. We're going to talk about that cinnamon roll pancake when we come back because that is a freaking showstopper. That is crazy, crazy good. All right. Go nowhere. We'll be back with more. You're listening to The Fork Report with Neil Saavedra, on demand from KFI AM640. Talk about feasting today.
We're broadcasting The Fork Report live from Morongo Casino Resort and Spa and talking to the chefs and... Talking about smoking, low and slow. They just have a beautiful new smoker here, and we are having a feast. So it's the Fork Port. I'm Neil Saavedra, and I'm always proud to rep for Morongo Casino, Resort, and Spa because they do it right.
And not only is the food spectacular, but the campus is great all the way through, from concerts and events they do here to the food, of course, and the rooms, the spa. Across from us right now, Pink Coffee, some listeners came by and I said, hey, before you leave, you've got to go over there and grab something. Their pastries are phenomenal. They have also the pool and the lazy river.
It just is a really great place. And of course, now. with Year of the Horse and celebrating the Lunar New Year. There's all kinds of things going on, including you can have the opportunity to win a Bronco, and it's stunning, man. The color is this red, this kind of deeper red, and it's beautiful. You see it right when you walk in here.
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Chapter 3: What is the sous vide technique and how is it used in Morongo's kitchens?
So go nowhere. You're listening to The Fork Report with Neal Saavedra, on demand from KFI AM640. Neal Saavedra and The Fork Report today, broadcasting live from Morongo Casino Resort and Spa, talking about the food scene here and the layers of flavors that they bring. We're going to get back to that, excuse me, in just a moment.
But I wanted to remind you about a documentary that came out last, at the end of last year, that was absolutely fantastic, called Bob Gurr Living by Design. Of course...
um bob's been on the show a bunch of times he is a legend and an amazing person he was absolutely pivotal in creating all the uh iconic things and attractions and things that you love at disneyland the monorail the matterhorn bobsleds autopia cars um the doom buggies for the you know haunted mansion but in addition to all of that he's gone from his love of vehicles um into kind of a philosophical character
And you can see the documentary. There is a screening going on in Beverly Hills a week from today. Ernie Alonzo is on with us for a segment to just tell you about what's going on and how you can get tickets. Ernie, welcome back to the Fork Report. Hey, Neil. Thanks for having me on for a little bit here. Of course. We love what you guys do, and this movie was fantastic.
This documentary is just a really wonderful love letter to Bob and creativity itself. So the next screening's in Beverly Hills? Yeah. So, you know, as you mentioned, you got to see it in April when we premiered it in Glendale. So this is our only this is only our second L.A. screening that we're doing of the film. So it's going to happen next Saturday, February the 28th.
And it's going to be at the Fine Arts Theater in Beverly Hills. And it's kind of a matinee. It's going to start at 3 p.m. And then Bob is actually going to be there in person, which is pretty special. After the film, he's going to be doing a live Q&A with the audience, telling stories.
And if any of your listeners have been to Disneyland, I'm sure many of them have, they've definitely experienced something that he designed. We're also going to have some autographed attraction posters and vintage park memorabilia available in the lobby. Tickets are normally $39, but if your listeners use code DCA10, so DCA10, at fandomproductions.com, they'll get $10 off their ticket.
Oh, that's great. If somebody wants to go all in, there is a VIP ticket where you get to meet Bob, take a photo with him, and you'll receive an autographed movie poster, a limited edition pin, and And it's going to be a really fun afternoon. Again, it's at 3 p.m. next Saturday, February 28th at the Fine Arts Theater in Beverly Hills. And tickets are at fandomproductions.com.
And hopefully we'll get to see some of your listeners there. Yeah, it just is one of those.
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