Explorez tous les épisodes du podcast The Fork Report w Neil Saavedra

Hour 1 - Thanksgiving is just around the corner and it is turkey time on the Fork Report. Neil shares his Thanksgiving turkey tips and welcomes Chef Masa Ose and Andrea Dodson from Chef Cut. 

Chef Cut is taking Thanksgiving pre-orders now for whole turkey, turkey breast, smoked ham and whole duck, plus sides and desserts. Order early, quantities are limited. To order: go to TheChefCut.com and use the catering link to request the holiday menu.

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Hour 2 - Wing Lam, co-founder of Wahoo's Fish Taco joins Neil in the studio with his son who's taken an early start to the culinary life. Later, Neil welcomes Chef Debbie Lee. Lee is putting a Seoulful spin on the holiday this year with a Korean-American Thanksgiving feast,the Mokki Mukbang package feeds 6 to 8 for $295.

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Hour 3 - Chelsey Rosetter, co-founder of Benny Boy Brewing & Cider House joins Neil to promote her upcoming Applefest event. Applefest, a free, two-weekend fall festival November 14-15 and 21-22, featuring hands-on apple pressing, seasonal treats, new holiday beverage releases, autumnal activities, live music, and plenty of craft cider. Later, Neil listens to some of your listener talkbacks.

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Hour 1 - Happy Halloween! Neil shares some spooky jokes and Halloween sites to see this season. He shares some comfy fall soups and features Queen Mary's Dark Harbor, the haunted harbor that hosts an exciting Halloween festival each year.

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Hour 2 - Morgan Lepper from the Academy Museum joins Neil to sample the Halloween-themed drinks featured at the museum's bar this season. Then, Neil talks scary houses in SoCal and vampire noodles.

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Hour 3 - Kevin Larson, owner of The Bamboo Club, talks about his pop-up tiki bar The Tremble Club. Christy Caldwell of The Ordinarie Tavern joins Neil later in the hour to discuss his Long Beach Tavern and Irish heritage.

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Hour 1 - This week on The Fork Report, chefs reveal the best potatoes for irresistibly creamy, fluffy mashed potatoes every time. Then, Christy Caldwell joins us from The Ordinarie, to spill the details on “The Haunting,” an immersive, over-the-top Halloween cocktail pop-up serving up spooky sips and eerie tavern vibes.

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Hour 2 - KFI reporter Jason Nathanson joins Neil for a delicious deep dive into the world of pizza, from the magic of sourdough and the perfect crust to one of Jason’s new favorite spots, Flour Pizzeria. Plus, they explore SoCal’s cheesesteak scene and spotlight Sunny’s Pizza & Cheesesteaks in Hollywood.

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Hour 3 - Darcy Staniforth, host and producer of the Mysteries Decoded podcast, joins Neil to explore the haunted tours of Haunted O.C. and marks the 100th anniversary of legendary magician Erik Weisz a.k.a. Harry Houdini’s passing. Plus, Neil turns the mic over to the listeners with a look at your Talkback responses.

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Hour 1 - It's Halloween season and Neil shares all sorts of fun seasonal recipes. Later, Neil welcomes a Halloween panel with Ernie Alonzo, Dusty Sage, and Julie Tremaine to talk favorite Halloween past times and a Disney villains cookbook.

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Hour 2 - Neil continues with his Halloween panel of guests, Ernie Alonzo, Dusty Sage, and Julie Tremaine. They talk Disney, amusements parks, scary stories, and all things relating to the Disney mansion in Los Feliz.

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Hour 3 - Neil continues with his Halloween panel, tells scary stories, and showcases a spooky candlelit tour of the Disney mansion with his Halloween panel of Ernie Alonzo, Dusty Sage, and Julie Tremaine. Neil gets into other must-visit Halloween haunts and takes listener talkbacks.

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Hour 1 - Stanley Haus is putting up some of the best Halloween decorations in town, check them out! Neil gets into the best store bought soups for some comfort this rainy weekend. Neil and the studio talk Halloween, haunted house stories, and spooky fun Halloween treats.

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Hour 2 - Morgan Lepepper, bar manager of the Academy Museum, joins Neil in-studio to share her Halloween-themed drinks. Next, Neil welcomes Amy Hollaman, director of Halloween attractions at Queen Mary's Dark Harbor, to discuss their ongoing 13th anniversary season.

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Hour 3 - Kevin Larsen, owner of The Bamboo Club, joins Neil for a conversation about their fall event. For Halloween, The Bamboo Club in Long Beach transforms into The Tremble Club from September 28 through November 3, offering an immersive seasonal experience blending tropical tiki culture with spooky element.

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Hour 1 - Fall is in the air, in spite of SoCal heat. To Neil, fall means baking. He shares some of his favorite recipes including a baked apple cider french toast. Later, Tyler Wilson from Wurstkuche calls in to talk all things Octoberfest.

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Hour 2 - Neil discusses new DoorDash drones and how price increases are impacting the food market. He also gets into Amazon Prime food deliveries and the ins and outs of when stores restock their produce. Later in the hour, he is joined by Leah Galitzdorfer, Food Access LA's Director of Nutritional Education.

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Hour 3 - E. coli contaminated berries, more tasty fall flavors, and dinner with Simon Majumdar at the new Skywalker Grill. Neil gives his review of the new restaurant at the Lucas Museum of Narrative Art.

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Hour 1 - Broadcasting live from the Manhattan Beach Food and Wine Festival, Neil thanks the listeners for their support of the Union Rescue Mission Over the Edge event this past week and welcomes celebrity chef Ben Robinson, executive chef on the Bravo Below Deck television show. He talks about what he'll be presenting at the Food and Wine Festival this evening. Neil is also joined by chef Armando Quiroz from City Club LA.

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Hour 2 - Live from the Manhattan Beach Food and Wine Festival, Neil speaks with Alice Mai, co-founder of AttaGirl Peruvian restaurant in Hermosa Beach. She talks about the many dishes they will be preparing for the food festival in the evening. Later in the hour, he talks with Chef Rudy Suazo of the Maple Block Meat Company in Culver City.

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Hour 3 - Live from the Manhattan Beach Food and Wine Festival, Neil continues his conversation with Rudy Suazo from the Maple Block Meat Co. in Culver City. He is later joined by John Sungkamee, owner and founder of Emporium Thai in Los Angeles.

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Fall is officially on the menu! The Fork Report breaks down the Technique of the Week and the seasonal foods coming our way. Plus, Lesley Sutter, Special Projects Director at Eater, joins the show to talk about the latest food trends, fall flavors, and what’s worth digging into this season.

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The Fork Report celebrates Hispanic Heritage Month with Nayomie Mendoza, owner of Cuernavaca’s Grill, while we dig into Consumer Reports’ testing of 30 frozen meals and reveal why a popular grocery chain has pulled Red Bull from shelves nationwide.

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The Fork Report speaks with Michael Sherman, a Chino resident facing a city fine over growing food on his own property. Plus, Neil Savaderra runs through the latest listener Talkback responses and hears what you have to say.

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Hour 1 - Neil catches up with producer Kayla, what's she's been up to and her latest restaurant ventures. Neil talks summer vegetables and the studio debates okra. And Neil gets into all the tasty flavors of fall, including new caramel apple specials coming soon to McDonald's.

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Hour 2 - Neil is joined in the studio by Drina Smith, general manager and co-owner of Blaqhaus Noho. Blaqhaus Noho is an upscale Southern restaurant and lounge located in North Hollywood, California. Founded and owned by Takela "TC" Corbitt, who opened the space in 2019 to bring a welcoming community culture, upscale comfort food, and vibrant nightlife. They will be participating in Black Restaurant Week Los Angeles, which runs from Friday, 9/18 to Sunday, 9/27. Learn more at https://blaqhaus.co/noho  

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Hour 3 - Street vendor 101 on the streets of Los Angeles. Neil expresses his appreciation for LA street food and clarifies what he thinks is good street vendor etiquette. Then Neil answers your listener talkbacks and messages.

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Hour 2 - Neil hosts a jam-packed hour with Christy Vega from Casa Vega to promote their 70th Anniversary Party on September 10th.

For the celebration, Casa Vega’s #1 House Combo Plate will be offered for $2.15, rolled back from its regular $27 price. Guests may select any two traditional items, including cheese, spinach or chicken enchiladas, accompanied by Spanish rice and refried beans 

Earlier this year, Casa Vega opened the Ray Vega Patio, expanding the restaurant while honoring the legacy of its founder. In May, the City of Los Angeles officially named the corner of Ventura Boulevard and Fulton Avenue “Vega Square,” recognizing the Vega Family’s enduring contribution to Los Angeles and the San Fernando Valley. Learn more at casavega.com.

Later in the hour, Kasey Earnest, CEO of the Boys & Girls Club joins the show to talk about their Malibu Chili Cook-Off this Labor Day weekend. Four days of award-winning chili, live performances on the new Aviator Nation Dreamland Music Stage, carnival rides, world-class chili judges, a skate contest, local artists, and the kind of sunset that makes you wonder why you ever go anywhere else for Labor Day weekend! Learn more at malibuchilicookoff.org.

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Hour 3 - Neil breaks down all the big Labor Day food deals this weekend. KFI news anchor Jason Nathanson steps into the studio to share his latest restaurant excursions. Then, Neil takes your talkbacks and questions.

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This week on The Fork Report, Neil digs into some of the late Dolly Parton’s delicious recipes and shares a little Southern-inspired kitchen magic. Plus, KFI News Anchor and Reporter Jason Nathanson joins Neil to dish on his favorite restaurants and must-try spots across the San Fernando Valley!

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Neil goes behind the scenes with Tyler Wells, owner of Betsy’s in Altadena, to talk about the restaurant, its food, and what makes it a local favorite. Plus, Richard Syrett from Coast to Coast AM joins Neil to reveal the eerie, supernatural stories behind his new book, Tales from The Rock ’n’ Roll Twilight Zone: Eerie Enigmas and Supernatural Secrets from Rock’s Darkest Corners. 

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The Fork Report, Neil dives into the surprising dangers of drinking too much water, takes on listener Talk Backs, and looks back at a delicious visit from Chef and Owner Tyler Wells of Betsy’s Altadena. Neil recaps the incredible food Tyler brought for the crew—including his amazing August summer recipe that had everyone talking!

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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?

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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/ 

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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

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Hour 1 - Neil discusses his Technique of the Week: Corn. He gives his tips and tricks and all different ways of preparing corn. And what impact will AI have on food? Neil has thoughts. 

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Hour 2 - Bill Esparza joins Neil to talk about the upcoming Taqueando After Dark event in Los Angeles. Guests roam from room to room, each one showcasing a different regional specialty from the street food traditions linking Baja California, Sinaloa, Tijuana, Valle de Guadalupe and LA. Giving back: a portion of every ticket benefits CIELO (Comunidades Indígenas en Liderazgo), an Indigenous women-led nonprofit supporting Indigenous communities across Los Angeles. 

After that, Adam Weisblatt, author of For the Love of Restaurants: An Insider's Guide from Daydreams to Opening Night, discusses his new book. Adam is the 2026 James Beard Award Semifinalist for Outstanding Restaurateur and co-founder of Last Word Hospitality. His book is a playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people. 

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Hour 3 - Neil is joined by chef Marco Gagliardi of Josephine in Silverlake. For Marco Gagliardi and Anthony Dragotto, Josephine, was the grandmother at the center of everything. Two grandmothers on different timelines, both named Josephine, both with tables that filled themselves and doors that never quite closed.  

They cooked without performance but with precision. Their meals were simple and incredibly alive. Josephine is not a memory. She is a presence. This restaurant is a continuation of what she gave to the world, not just the food but the feeling of being known and arriving exactly where you were meant to be. Marco cooks. Anthony takes care of you. Together they built a place that feels the way her house felt. 

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Hour 1 - Neil breaks down tips and tricks with non-stick pans. Later in the hour, he's joined by Rob Arellano from Descanso Restaurant to catch up on all things Descanso. Learn more at https://www.descansorestaurantla.com/ 

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Hour 2 - Neil is joined by Sky Burrell of Sky's Gourmet Tacos to discuss her recent announcement that the restaurant will be closing. After 34 years, Mid-City staple Sky’s Gourmet Tacos announced it will close its full-service restaurant on August 15, 2026, and transition to a catering and ghost-kitchen business. Learn more at https://www.skysgourmettacos.com/ 

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Hour 3 - Tricia Cook from the Pacific Wine and Food Classic Festival joins Neil to discuss her upcoming annual food festival.

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Hour 1- This hour on Fork Report is nothing but the proteins. Technique of the Week is meat cuts, then we are getting into the perfect rotisserie chicken and what to look for when purchasing one. AND the new Campbells Chunky soup frozen bowls. It's all on KFIAM-640

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Hour 2- Summer isn't over on the Fork Report and we are sharing fun recipes you can do with the new cinnamon Hawaiian rolls. AND a fun party idea with chip bag sandwiches. PLUS we are talking to the creative geniuses behind Cesare Ristorante, Cesare and Pamela Vietina. You want to hear what they have, on KFIAM-640.

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Hour 3- Fork Report is talking to the creative geniuses behind Cesare Ristorante, Cesare and Pamela Vietina and they brought amazing and light meatballs, pizza, lasagna, and MORE. PLUS we are talking to YOU. We are answering your Talkback questions. It's on KFIAM-640.

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Neil shares his tips and tricks on tuna casserole. After, he gets into microplastics - what to beware of and what to ignore. Plus, Aldi is setting a standard for grocery shopping and other retailers are paying attention.

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Neil is joined by Chef Renee Johnson, owner of Blackberry Soul Fine Catering. Learn more at blackberrysoul.net.

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Neil interviews Morgan Runyon of The Old Place. Find out more at oldplacecornell.com.

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The Fork Report Hour 1 (07/11) - This week's Technique of the Week covers all things hot dogs. Neil discusses where they come from, how to cook them, and fun hot dog combinations to try out this summer.

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The Fork Report Hour 2 (07/11) - Teriyaki Madness has been actively expanding across the greater Los Angeles area. While there is one long-standing location in Downtown LA (1120 W 6th St), several newer spots have opened up. Neil speaks with owner Joseph Karamian about his restaurant and the new locations.

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The Fork Report Hour 3 (07/11) - At Pawn Shop, Tony Messina reimagines game-day food from the ground up: refined and intentional without ever feeling formal, blending nods to his New England heritage with his broader culinary range. Highlights include Hot Dogs topped with osetra caviar and Japanese mayo, Charbroiled Oysters with XO butter, Sticky Pork Spareribswith kabayaki and peanuts, and a Dry Aged 40oz Tomahawk for celebratory moments alongside the soon-to-be-signature house Pu Pu Platter. Tony joins Neil on the show to discuss Pawn Shop.

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