Show 530, June 17, 2023: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part One

Gerry Kent of Public Legacy

PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values.”

“While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.”

“My menu plays into the diners’ moods, feelings, and even their lifestyle choices,” commented Chef Kent, who has taken great care to offer vegan and vegetarian lifestyles with enticing menu selections. “We offer a vegan version of our Mac & Cheese, which features a house-made cheese sauce with cashews, nutritional yeast and a touch of curry – and it’s every bit as craveable in our mac-n-cheese as its dairy counterpart.”

“To accommodate Orange County locals, as well as the many visitors who travel to the area, PUBlic Legacy offers a daily Brunch until 2:00 p.m. with a unique take on classic breakfast favorites, including a Benny with house-cured pork belly and charred tomato on house-baked toast finished with egg and Hollandaise. Chef Kent offers a vegan version of his take on the classic, which is every bit as exciting, with mixed vegetables, “egg” and charred tomato over sourdough toast finished with “Holladaise.”” PUBlic Legacy particularly stands out because it’s one of the few independent, chef-driven restaurants in Stadium Promenade surrounded by chain/corporate establishments.

Chef Gerry Kent takes a break from his busy kitchen to join us.

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