Show 270, April 21, 2018: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga

Ronnel Capacia at the Chili CookoffChef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga.

Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant with an eye-catching golf course or Cove view as well as a fast-casual spot.

Think Potato Chip Nachos. Also Kalua Pulled Pork Sliders with pineapple mango slaw, fried onions, BBQ sauce and served with house potato chips. At Kelsey’s Chef Ronnel added popular BBQ specialties to his menu.

Pizzas from a gas-fired oven were also specialties of Chef Ronnel at Kelsey’s. A selection of appealing Flatbread Pizzas (using Naan) are on the menu at Coveside Grill. We enjoyed the Margherita. Rounding out the pizza menu are Meat Lovers, BBQ Chicken and The Hawaiian.

Plus creative Coveside Cocktails including The Coveside (Blended.) It’s Tito’s Vodka, Blue Chair Bay Coconut Rum, Island Oasis Watermelon and Ice Cream Blend. Also, Temecula craft beers on tap and local wines by the glass and bottle.

Play

Comments are closed.