Chapter 1: What special event is taking place at Bill Handel's backyard?
Hey, it's Neil Saavedra. You're listening to KFI AM640, The Fork Report, on demand on the iHeartRadio app. Hey, everybody. Happy Saturday to you. It's The Fork Report, all things food, beverage, and beyond. A special broadcast today as we broadcast live from Bill Handel's home out here in Southern Orange County.
A very special backyard barbecue today brought to you by a lot of great folks, including the Anaheim White House and Katarina's Club. And, of course, Wild Fork Foods. We've got Big Green Egg grilling. And Chef Chris Benito, we're going to talk to him in just a little bit. And I get to announce to all you good folks here, ladies and gentlemen, food is ready.
Please go see over by the grills and make yourself full with delights.
They already have. Really? Wow, they're quick.
Chapter 2: How does Wild Fork Foods contribute to the BBQ event?
Yeah, they are. We have to figure out a way. Someone's got to help us. Also, before we have Marshawn from Wild Fork, I also want to point something out. Dave Youngbird, the CEO of...
oh my god i always don't fire yes stone fire grill i always do this to you dave uh of stone fire grill which is your brain goes through i know it really does it does it does to uh pizza and this is and this is a restaurant and it's uh they do barbecue uh stone fire grill stone fire grill anyway he has given a 250 gift card to each of our uh donors oh that's great
So for those of you that are donated, the three groups included in everything, and we're going to talk a little bit about what you're getting, you also get a $250 gift certificate to Stonefire. Wow, that's awesome. Now, the Louises who came in from Atlanta, now, Stonefire, is it worth a 3,000-mile drive to go to Stonefire? And I don't know the answer to that. I'd say it is. Yeah.
So anyway, you're going to have the gift certificates and great stocking stuffer, by the way.
They're going to be auctioning it off.
They probably are.
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Chapter 3: What delicious dishes are being prepared by Chef Chris Bonotto?
All right. So Marcia is going to be coming aboard. And I just want to say, talked about what Wild Fork has done for us and helping us with this Katerina's Barbecue event. And remember that we were only going to do three or four steaks. Just steaks. That's it. And so this is what they've done. All right. Smoke tri-tip with tarragon chimichurri sauce and micro cilantro. Barbecue chicken.
That's lexardo. I don't know what that is.
Lexardo is the black cherry. Lexardo is the, like you would use them in your cocktails.
Okay. Blackberry barbecue ribs. brisket Carolina gold style brisket those are the mains okay now the side dishes because one of the things that Wow fork and is also incredibly famous for are the sides I mean you put together a dinner it's amazing smoked fingerling potato salad Mexican street corn chipotle apple coleslaw penne pasta
And if you are a fan of cheesecake, I guarantee you, guarantee that the best cheesecake on the planet is the Bosque Burnt Cheesecake that you'll find at Wild Fork.
And that's all Bill cared about, that he had some of that because he loved it so much.
I've got stacks of it over there. So, you know, I'm going to let you talk to Marsha because I'm going to eat.
No, go eat. Go eat. Go, go, go. Goodbye. So Marsha Green is here with Wild Fork Food. We want to give a shout out to Ron out there. He is in management of multiple locations, but he was out putting this together. uh at the Laguna Nigal location and he's been um uh pretty a pretty awesome part of putting this together with chef Chris Bonotto who has also done a lot of work
with Wild Fork Food, so he knew exactly where he wanted to go and what proteins he wanted to put together.
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Chapter 4: What unique grilling techniques does Chef Bonotto use?
How are you, Marcia? Hey, click that down, will you? There you go. No? Middle position?
How about now? There you go. Testing, testing.
So, nice to see you.
Thank you again.
The spread is awesome.
Always is. I mean, you got the big green egg, Ron Smith, shout out to you today, Chris Bonotto. I mean, it's a really cool opportunity. Thanks for having us.
No, this is great. And the fact that people are getting a taste of so much, not only the proteins, but the sides and the magical way that Chef Bonotto is putting them together today. Do you get excited still when you see people try or sample the product?
I do. I do. I always get into the cutting of the meat.
Oh, yeah.
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Chapter 5: How does Chef Bonotto incorporate textures in his dishes?
No, I actually judged a ā I was a guest judge at a barbecue event. and someone did the it was a brisket and they did the cardinal sin of cutting with the grain and i'm like you're you couldn't you're not going to be able to eat this it's going to be like eating string you know so uh it's like the end of asparagus when it gets all stringy oh yeah it's like exactly
and that and the smell of everything coming off there so you you go to a lot of these events and get to see are there things that i know you have your favorites because we've talked about them but are there things that you see that chef like bonotto does or one of the other chefs that you work with where you go oh i'd never thought of cooking it that way yeah give me the the recipe or the tips there
Believe it. Well, Chef Minotto, I love his ceviche because you know me, I'm a fishy and a chicken person. Oh, yeah. His chicken wings are insane. And he does like this Korean style. And then I really enjoy, believe it or not, just hands down his chicken. Just however he does it, whatever sauce he uses, his tacos are the bomb. He's really quite talented and he's fun.
I have a lot of fun working with Chris.
There's so much fun.
He's going to be popping on with us in a little bit. We're going to talk about not only what he's cooking here, but also where you can have his food at multiple locations and restaurants and the like across the Southland. But we're going to get into that with him.
And Bonotto and some of our other chefs too, they do a lot of our events. We do our on-site events. We do a lot of events with you guys. We have one May 16th. And that one I'm actually bringing out and testing a Southern chef.
for that one yes they gonna talk all funny i hope so great i hope so i thought i was the only one that had an accent but they're gonna say things like knee high to a grasshopper and stuff like that oh like shuckaneers and yeah that'll be fun yeah i'm all about it i want one of those i'm like if you bring grits and colored greens you can come to my event i know i can't wait
Oh, well, do you have your collard greens without the pork then?
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Chapter 6: What are the standout side dishes at the BBQ?
Yeah, for sure. It's just not a California thing.
All right, stick around. Talking to Marsha Green from Wild Fork Foods. You know they've been a good partner at the station and on the Fork Report especially. And if you don't know about them, just go wildfork.com and check out the meats there. I'm going to talk when we come back a little bit about the technology behind and why I find it to be superior to...
uh the meats that you can get and uh it's going to surprise you because they come frozen and why frozen is fresh i know i'll do the math when come back pork port neil savadra broadcasting live from bill handel's house today very special backyard barbecue stick around we'll be back with more you're listening to the fork report with neil savadra on demand from kfi am 640. Happy Saturday to you.
It's the Fork Report. I'm Neil Saavedra, your friendly neighborhood Fork Reporter. Out here in... Are you wearing cowboy boots, Bill?
That's amazing.
Oh, my gosh.
What's up with the apron?
I just realized that you're wearing an apron with David on it. But mostly... Thank you, sir. But mostly... No, that one. But mostly with the part of David that I wasn't expecting. Wow, it must be nice to have one that's respectable now.
And uncircumcised.
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Chapter 7: How does Wild Fork Foods ensure meat freshness?
Uh, it Neil Saavedra and the fork report out. It bad, uh, bill handles house today. Uh, he and his wife put out this incredible spread, uh, to thank the folks that donated to Katarina's club. And they are here. Carlos, Tracy, Jeff Rand and Lewis senior and Lewis jr. They, uh,
they went and bid on an experience and one experience turned into a second experience, a second experience turned into a third experience. So three people plus one, they're plus ones, are out here today and it took a lot of effort. Lindsey Handel,
she put together this great event it's gorgeous here today that you can ask for better weather we have of course the folks from uh wild fork foods you have anaheim white house and just a lot of people that came together and chef chris bonotto we're going to talk to him in just a little bit i'm gonna i'm refraining from eating until chris comes on and i'll eat with him so i can talk about the food
um just gotta give a shout out to adam escalante he's with the big green egg and he just texted me and he's like ah i love that big green egg is back with you they are back with a partnership with wild fork foods and we've got uh our friend marcia here marcia green with wild fork foods we're just talking about what makes wild fork foods so special so a lot of people think about uh Bye, Bruno.
Bye, Bruno. Ciao. Ciao. That's what you people say, right? Ciao. You must be from Italy. Yes, I'm from Italy. Yes. Pasta. Barilla. And so the whole thing about Wild Fork Foods is that they use the highest, most modern technology of freezing. And to me, the best way to describe it is they are capturing that moment of freshness like nothing else can.
and extending it for you and your family for events, for whatever you're doing, your everyday eating. They've got sides. They have your proteins. They have desserts. They have great seafood. All of these things are frozen in the moment of freshness that makes perfection.
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Chapter 8: What upcoming events are planned by Wild Fork Foods?
And they have a technology that allows you to thaw them out quickly. So you're not like, oh, I can't serve that tonight because I have to thaw it. It just...
is an incredible system but it's different so i invite you to get out to your local wild fork foods and just ask questions they have friendly staff that are educated on on what they have here and it's just it's unique and unto itself and it's a grocery store but not like a grocery store you think it is a special tiffany's of uh
It's interesting.
Yeah, it is.
It is just... It's like the Tiffany's with really affordable pricing. Yeah. It's kind of weird.
You go in and the experience is altogether different, but the prices are great for things like exotic... cuts and to be able to get things that you can't get anywhere else. Plus, you can get 200 plus different beef proteins cuts because nothing's going to go bad the way it does in a grocery store.
60 grinds.
yeah 60 grinds so this is uh grind you want uh 60 grinds was my nickname in prison i don't know if i said that yeah strange huh oh i can tell by the gold tooth that you were sporting today yeah with my uh bathtub pruno and all my yeah uh yeah that's the that's how i roll
And Easter's coming too. That's a big deal.
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