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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