Show 227, June 10, 2017: Chef Ronnel Capacia, Journey’s End at Pechanga

Ronnel Capacia at the Chili CookoffRegular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks.

He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course.

Special Father’s Day Brunch there on June 18th at $39 for Adults and $21 for Children. Everything from a Live Egg & Omelet Station to a Seafood Bar and Carved Roasted Prime Rib station. Also. a Louisiana-Style Seafood Boil.

Chef Ronnel is always a serious competitor (and one to watch) in the annual Pechanga Chili Cook-off.

We’ll get Chef Ronnel off the links for a chat.

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Show 62, February 22, 2013: Jim Colombo, General Manager, Five Crowns and SideDoor, Corona del Mar

Orange County Restaurant WeekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner. Over 100 restaurants are part of Orange County Restaurant Week.

The iconic Five Crowns, a Corona del Mar landmark, is one of the participating restaurants. General Manager Jim Colombo (also a chef by background and training) joins us to preview his special menu. The prime rib is still incredible but there are a lot more worthy choices, too.

Also on their OC Restaurant Week menu are pan-roasted barramundi and house-made pappardelle.

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Show 9, December 15, 2012: Jet Tila, William Lewis and Chef Elizabeth Whitt Part Three

The historic Tam O’Shanter Inn celebrated it’s 90th birthday in 2012. It is actually the first establishment in what is now Lawry’s Restaurants, Inc.  Walt Disney frequented the atmospheric spot.

Prime Rib is the entrée for Jet’s Holiday Menu. The Tam has been expertly cooking roasted Prime Rib for 90 years so who better than the Tam’s new chef, Mark Kalenderian, to join the panel as the beef expert. They cook some 400 pounds of prime rib each day!

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Show 9, December 15, 2012: Jet Tila, William Lewis and Chef Elizabeth Whitt Part Four

Jet resumed the discussion of prime rib by asking each panelist what their holiday tradition of preparing and cooking prime rib was.

William suggested a quality Pinot Noir as the ideal pairing for prime rib.

Next it was on to dessert. Chef Elizabeth offered Apple Cranberry Crumble Tart, Sour Cream Pumpkin Pie, and Pecan Pie.

We didn’t give dessert it due so we’ll pick that up with Chef Elizabeth and William during the first segment on Saturday, Dec. 22nd at 10:30 a.m.

The Angels had a major media event during the regular, last half-hour of the show to introduce slugger Josh Hamilton (the Halos newest player) to the media and we gladly stepped aside for that.

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Show 8: December 1, 2012: Executive Chef Greg Harrison and General Manager Jim Colombo of the iconic Five Crowns & SideDoor in Corona del Mar Part One

How do you reposition a 47 year-old landmark known for special occasions and incredible prime rib? Chef Greg and Jim share the process of how they have reinvigorated The Five Crowns so it’s not just your Grandparents restaurant anymore.

As part of the process the former bar area has been remodeled into a popular British-style gastropub with an inspired small plates menu which changes all the time based on what’s fresh in the marketplace. It’s a casual atmosphere and no reservations are required.

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Show 8: December 1, 2012: Executive Chef Greg Harrison and General Manager Jim Colombo of the iconic Five Crowns & SideDoor in Corona del Mar Part Two

You can still get that famous prime rib at The Five Crowns but Chef Greg has taken the previous continental menu in a more contemporary new direction. On Friday evenings he creates a special multi-course menu, “The Chef’s Supper,” for a minimum of eight people which is paired with a variety of beverages. There is no announced menu and it’s a one-of-a-kind dining adventure.

Chef Greg’s signature small plate at SideDoor is a vertical Duck Monte Cristo Sandwich with a fresh duck egg (presented sunny side up) placed on top of the two vertical towers of the sandwich. It’s a show-stopper when on the menu…

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SideDoor

Entrance to Sidedoor Gastropub in Corona del MarSideDoor is Orange County’s award winning gastropub where the focus is on seasonal small plates portioned for sharing, cheese and charcuterie, and a selection of world-class spirits offered in a lively, authentic English pub atmosphere. The chef on duty at the charcuterie station prepares cheeses and cured meats from around the world as well as the popular house specialty, Avocado Mash. Other menu items include daily soups and salads, Prime Rib sandwiches au jus, traditional pub favorites like fish and chips, toasted pressed sandwiches and house-made desserts. Chicken and Waffles at Sidedoor in Corona del MarA variety of delicious small plates provide high quality dining at good value. The friendly, knowledgeable staff is happy to suggest the perfect drink pairing from a constantly updated list of wines and craft beers and our expert mixologist creates unique and memorable signature cocktails.

 

Front of SideDoor Gastropub in Corona del MatSideDoor shares the historic Corona del Mar replica of Ye Olde Bell, England’s oldest inn, with Five Crowns, a fine dining destination since 1965. They are owned and operated by Lawry’s Restaurants, Inc.

In their October Best Of OC issue, OC Weekly’s editors selected SideDoor “Best Pub” in Orange County.  SideDoor was named the 2011 “Restaurant of the Year” by Orange Coast Magazine.

Potato Gnocchi

from Executive Chef Greg Harrison of the Five Crowns in Corona del Mar
Yields 6 portions

Large pot with 1 gallon boiling water
1 lb. russet potatoes
8 oz. all-purpose flour
¼ lb. rinsed and trimmed mushrooms
1 egg
Salt
Butter
1/3 c. vegetable or chicken stock

Boil potatoes (skin on) until fork tender.
Strain and peel potatoes with a towel.
Cool potatoes to room temperature.
Press potatoes through a ricer or break up with a potato masher.
Refill your pot with a gallon of water, add salt and bring water to a boil.
In a large bowl, mix the potatoes with oz. of flour and the whole egg.
Mix well until all ingredients are incorporated.
Use the remaining oz. to dust and clean dry work surface. Using a kitchen knife, portion the dough into 6 inch long strips and roll with your hands until as big around as a nickel.
Lay 3 rolled pieces next to each other and cut into
½ inch dumplings with a kitchen knife.