Show 385, August 8, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Late last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard of the expansive property for open-air dining in the charming setting reminiscent of an English country garden. Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go. Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager, Cheesemonger, Sommelier and Cicerone joins us with a tempting overview of what’s now on the menu.

Angelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Their specialty is authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin, high-end Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

3rd generation restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo. Salisbury is not one for utilizing voluminous operating manuals but over the years has acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America by-the-way.) It’s truly an essential and valuable read for all aspiring restaurateurs. Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Winemakers and life partners Mireia Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream boutique winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County. Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs. Grenache and Graciano are in their future. Winemakers Tara and Mireia join us to pull the cork on all that is Camins 2 Dreams.

DTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza concept is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.” “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ.  These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.” Chef Michael Hung joins us to artfully toss & stretch the from-scratch pizza dough. 

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… National Oyster Day was August 5th. We started the conversation last week about fully appreciating oysters. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone ?

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 385, August 8, 2020: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One

Ron Salisbury of El Cholo3rd generation restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo.

In the decades since Ron has launched restaurants throughout Southern California. In addition to the El Cholo’s newer dining ventures are The Cannery and Louie’s By the Bay, both located in Newport Beach.

Salisbury is not one for voluminous operating manuals but over the years he acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs.

Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Play

Show 385, August 8, 2020: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two

Ron Salisbury of El Cholo3rd generation restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo.

In the decades since Ron has launched restaurants throughout Southern California. In addition to the El Cholo’s newer ventures are The Cannery and Louie’s By the Bay, both located in Newport Beach.

Salisbury is not one for voluminous operating manuals but over the years he acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs.

Ron Salisbury is the recipient of the Elizabeth Burns Lifetime Achievement Award from the Los Angeles Chapter of the California Restaurant Association. He has lectured at The Collins College of Hospitality Management at California State Polytechnic University Pomona.

Ron Salisbury continues with us generously sharing a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Play

August 8: Five Crowns & SideDoor, Angelina’s Pizzeria Napoletana, Ron Salisbury, Camins 2 Dreams, DTLA Pizza

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurant Manager Tracy Nelsen, Five Crowns and SideDoor, Corona del Mar
Segment Three: Filippo Fusco, Managing Partner, Angelina’s Pizzeria Napoletana, Irvine
Segment Four: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One
Segment Five: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two
Segment Six: Winemakers Tara Gomez and Mireia Taribo, Camins 2 Dreams Winery, Lompoc
Segment Seven: Chef Michael Hung, DTLA Pizza, Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Late last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard of the property for open-air dining in the charming setting reminiscent of an English country garden. Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go. Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager, Cheesemonger, Sommelier and Cicerone joins us with a tempting overview of what’s now on the menu.

Angelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Their specialty is authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

Restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo. Salisbury is not one for utilizing voluminous operating manuals but over the years has acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs. Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Winemakers and life partners Mireia Taribo Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream boutique winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County. Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs. Winemakers Mireia and Tara join us to pull the cork on all that is Camins 2 Dreams.

“DTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza concept is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.” “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ. These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.” Chef Michael Hung joins us to artfully toss & stretch the pizza dough.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… National Oyster Day was August 5th. We started the conversation last week about fully appreciating oysters. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone?

Tracy Nelsen of Five CrownsLate last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard for open-air dining in the charming setting reminiscent of an English country garden.

Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go.

In addition to Five Crowns specialties including Jumbo Shrimp Cocktail and Colorado Lamb Chops four cuts of the classic Lawry’s Prime Ribs of Beef are available. SideDoor featured items available range from the Artisanal Cheese Plate to Prime Rib Chili.

Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager certified Cheesemonger, Sommelier and Cicerone joins us with the specifics of what’s on the menu.

Filippo Fusco of Angelina's Pizzeria NapoletanaAngelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Angelina’s Pizzeria specializes in authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Overseen by the Associazione Verace Pizza Napoletana in Napoli, the VPN certifies that Angelina’s adheres to the strict requirements that make their pizzas “true Neopolitan Pizza.”

Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

Ron Salisbury of El CholoRestaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo.

In the decades since Ron has launched restaurants throughout Southern California. In addition to the El Cholo’s newer ventures are The Cannery and Louie’s By the Bay, both located in Newport Beach.

Salisbury is not one for voluminous operating manuals but over the years he acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs.

Ron Salisbury is the recipient of the Elizabeth Burns Lifetime Achievement Award from the Los Angeles Chapter of the California Restaurant Association. He has lectured at The Collins College of Hospitality Management at California State Polytechnic University Pomona.

Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Tara Gomez and Mireia Taribo Tena of Camins 2 Dreams in Lompoc CaliforniaWinemakers and life partners Mireia Taribo Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County.

Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

“We are lucky both to live and make our wines in the Santa Rita Hills where foggy mornings and cool nights combine with marine soils to make the perfect ingredients for outstanding wines. “

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs.

Tara Gomez, a Native American, is also the Winemaker for Kita Wines, a small premium winery in the Santa Ynez Valley owned by the Chumash Tribe (Chumash Casino Resort.)

Mireia and Tara join us to pull the cork on Camins 2 Dreams.

Michael Hung of Faith and FlowerDTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza establishment is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.”

“Los Angeles meets the Oranges, as in the same area of northern New Jersey as the Sopranos, at DTLA Pizza. This area is also Chef Michael Hung’s inspiration as he drew from his New Jersey roots to create DTLA Pizza’s menu of true pizzeria classics. “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ.  These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.””

“DTLA Pizza features two different styles of Pizza – expertly crafted Neapolitan-Style Pies from the wood oven and Sicilian-Style Pan Pizzas with thick focaccia crusts. In addition to the classic 4-Cheese PizzaDTLA Pizza offers two other Signature Pizzas: The Street Meat Magic Pizza loaded with pepperoni, mortadella, Italian sausage, and prosciutto, and It’s Literally Possible Pizza which is a fully plant-based pizza prepared with Impossible sausage, marinated peppers and onions, and vegan mozzarella. In addition to the Signature Pizzas, guests can also Build Your Own Pizza with a selection of over a dozen toppings, and all of the Pizzas at DTLA Pizza can be made either Neapolitan Style or Sicilian Style.”

DTLA Pizza is open for TakeoutDelivery, and Curbside Pickup (only) every Wednesday through Sunday from 5:00 pm to 10:00 pm. To order, please call 213.465.9400 and guests can Curbside pickup at 709 West 9th Street in South Park district of downtown Los Angeles by calling DTLA Pizza upon arrival, or choose Delivery through CaviarDoorDashGrubhubTock, or UberEats.

Chef Michael joins us to artfully toss and stretch the dough.

Chef Andrew Gruel savoring a New Jersey style Pizza“Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

National Oyster Day was August 5th. We started the conversation last week about appreciating oysters in the raw state. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone?

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurant Manager Tracy Nelsen, Five Crowns and SideDoor, Corona del Mar
Segment Three: Filippo Fusco, Managing Partner, Angelina’s Pizzeria Napoletana, Irvine
Segment Four: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One
Segment Five: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two
Segment Six: Winemakers Tara Gomez and Mireia Taribo, Camins 2 Dreams Winery, Lompoc
Segment Seven: Chef Michael Hung, DTLA Pizza, Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 370, April 25, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

“While the California Restaurant Association Foundation has been around for more than three decades, the inspiration for Restaurants Care came just a few years ago in 2015. Jose, a cook in Sacramento, was struck in a hit and run on his way home after a late-night shift. He suffered a broken back, amongst other life-threatening injuries.

The restaurant community came together and raised money to support Jose while he recovered. At that moment, The CRA Foundation knew that something bigger had to happen. Restaurants Care was created to take care of the most vulnerable in our industry.” Such is the case during the ongoing COVID-19 crisis. We’ll get all the details from Alycia Harshfield, Executive Director of the CRA Foundation.

Philippe’s (Philippe The Original) in Downtown Los Angeles has reopened for takeout and delivery with French Dips, sides and desserts, as well as beer and wine, available to go. Guests can now call the restaurant or order online via ChowNow to place an order for pickup. Delivery options are available from Postmates. Manager & Partner Andrew Binder provides all the juicy details.

The Pantry at Sapphire, Cellar. Craft. Cook, located at 1200 South Coast Highway in Laguna Beach, reopened Wednesday, April 1 for daily takeout service from 7 a.m. – 8 p.m. during the COVID-19 crisis.

Guests may call ahead (949.339.3027) to order breakfast, lunch or dinner and pick-up at The Pantry’s front door entrance where polite social distancing is observed. Food prices range from $7 – $15. Restaurateur Russ Bendel assumed ownership of the landmark property in March from Sapphire’s founder-proprietor, chef, Azmin Ghahreman, CEO of Sapphire Culinary Group. Restaurateur Russ Bendel is our guest.

Back in February, the Clink Different – Experience the Wines of Europe evening was hosted at The NoMad Hotel in Downtown Los Angeles. It was a walk-around tasting for wine and lifestyle journalists with four flights of unusual wines from Bordeaux and Wines of Germany followed by a multi-course wine paired dinner. The European wines featured were hand-selected by Ryan Bailey, the accomplished Wine Director for NoMad Los Angeles. Sommelier Ryan artfully pulls the cork on Clink Different for us.

El Cholo is L.A.’s very first surviving Mexican restaurant. Since opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders. The legacy at El Cholo lies in its commitment to quality ingredients, long family history, loyal employees (some with the restaurants nearly 40 years) and their devoted and loyal clientele. Through prohibition, the L.A. Riots, true Hollywood glamour and into the 2000’s, El Cholo continues to bring back fond memories for their guests and create new ones.” Family patriarch Ron Salisbury (with 66 years of hands-on Hospitality Business experience) is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some genuinely useful tips for cooking at home. Herbs add a lot of flavor to home cooking. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 370, April 25, 2020: Restaurateur Ron Salisbury – El Cholo Family of Restaurants

Ron SalisburyEl Cholo is L.A.’s very first surviving Mexican restaurant. Since first opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders. The legacy at El Cholo lies in its commitment to quality ingredients, long family history, loyal employees (some with us nearly 40 years) and their devoted and loyal clientele. Through prohibition, the L.A. Riots, true Hollywood glamour and into the 2000’s, El Cholo continues to bring back memories for their guests and create new ones.”

Also part of the El Cholo Family of restaurants is The Cannery Seafood of the Pacific and Louie’s By The Bay both in Newport Beach.

Family patriarch Ron Salisbury (with 66 years of hands-on Hospitality Business experience) is our guest.

Play

April 25: Restaurants Care, Philippe The Original, Russ Bendel, Clink Different, Ron Salisbury

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alycia Harshfield, Executive Director, The CRA Foundation, for Restaurants Care
Segment Three: Manager & Partner Andrew Binder, Philippe The Original
Segment Four: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part One
Segment Five: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part Two
Segment Six: Sommelier Ryan Bailey, Wine Director, NoMad Los Angeles on “Clink Different”
Segment Seven: Restaurateur Ron Salisbury – El Cholo Family of Restaurants
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…

Chefs and restaurateurs are honestly the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

“While the California Restaurant Association Foundation has been around for more than three decades, the inspiration for Restaurants Care came just a few years ago in 2015. Jose, a cook in Sacramento, was struck in a hit and run on his way home after a late-night shift. He suffered a broken back, amongst other life-threatening injuries. The restaurant community came together and raised money to support Jose while he recovered. At that moment, The CRA Foundation knew that something bigger had to happen. Restaurants Care was created to take care of the most vulnerable in our industry. Such is the case during the ongoing COVID-19 crisis. We’ll get all the details from Alycia Harshfield, Executive Director of the CRA Foundation.

Philippe’s (Philippe The Original) in Downtown Los Angeles has reopened for takeout and delivery with French Dips, sides and desserts, as well as beer and wine, available to go. Guests can now call the restaurant or order online via ChowNow to place an order for pickup. Delivery options are available from Postmates. Manager & Partner Andrew Binder provides all the juicy details.

The Pantry at Sapphire, Cellar. Craft. Cook, located at 1200 South Coast Highway in Laguna Beach, reopened Wednesday, April 1 for daily takeout service from 7 a.m. – 3 p.m. during the COVID-19 crisis. Guests may call ahead (949.339.3027) to order breakfast or lunch and pick-up at The Pantry’s front door entrance where polite social distancing is observed. Food prices range from $7 – $15. Restaurateur Russ Bendel assumed ownership of the landmark property in March from Sapphire’s founder-proprietor, chef, Azmin Ghahreman, CEO of Sapphire Culinary Group. Restaurateur Russ Bendel is our guest.

Back in February, the Clink Different – Experience the Wines of Europe evening was hosted at The NoMad Hotel in Downtown Los Angeles. It was a walk-around tasting for wine and lifestyle journalists with four flights of unusual wines Bordeaux and Wines of Germany followed by a multi-course wine paired dinner. The European wines featured were hand-selected by Ryan Bailey, the accomplished Wine Director for NoMad Los Angeles. Sommelier Ryan artfully pulls the cork on Clink Different for us.

“El Cholo is L.A.’s very first surviving Mexican restaurant. Since first opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders. The legacy at El Cholo lies in its commitment to quality ingredients, long family history, loyal employees (some with the restaurants nearly 40 years) and their devoted and loyal clientele. Through prohibition, the L.A. Riots, true Hollywood glamour and into the 2000’s, El Cholo continues to bring back fond memories for their guests and create new ones.” Family patriarch Ron Salisbury (with 66 years of hands-on Hospitality Business experience) is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some genuinely useful tips for cooking at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Alycia Harshfield of the California Restaaurant Association“While The California Restaurant Association Foundation has been around for more than three decades, the inspiration for Restaurants Care came just a few years ago in 2015. Jose, a cook in Sacramento, was struck in a hit and run on his way home after a late-night shift. He suffered a broken back, amongst other life-threatening injuries. The doctors at UC Davis Medical Center didn’t expect him to live.”

“The restaurant community came together and raised money to support Jose while he recovered. At that moment, The CRA Foundation knew that something bigger had to happen. Restaurants Care was created to take care of the most vulnerable in the hospitality industry in California.”

“At present, due to The Foundation’s current resources, Restaurants Care grants are focused on restaurant workers who are diagnosed with coronavirus or those who have been quarantined with a Doctor’s note.”

We’ll get all the details from Alycia Harshfield, Executive Director of the CRA Foundation.

Andrew Binder of Phillipe's the OriginalPhilippe’s (Philippe The Original) in Downtown Los Angeles has reopened for takeout and delivery with French Dips, sides and desserts, as well as beer and wine, available to go. Guests can now call the restaurant or order online via ChowNow to place an order for pickup. Delivery options are available from Postmates.”

“Walk-in takeout orders can also be placed. Patrons can wait for their orders in the parking lot where safe social distancing practices are politely enforced.”

“All six of Philippe’s French Dips are on the takeout and delivery menus available from 11 a.m. to 7 p.m. daily. That includes Beef, Pork, Lamb, Turkey, Pastrami or Ham on a freshly baked French Roll single-dipped, double-dipped or wet with au jus. Swiss, American, Jack, Bleu or Cheddar cheese can be added.”

“Available sides on the limited menu include, Potato and Macaroni Salad, Coleslaw, Pickled Eggs, Beets, Stew, Chili, salad and a variety of desserts from brownies to cheesecake.”

“No breakfast will be available until the restaurant resumes dine-in service after the statewide orders due to the COVID-19 outbreak end or are lifted.”

Manager & Partner Andrew Binder provides all the juicy details. Andrew represents the 4th generation of proud Binder Family ownership.

Russ Bendel of Ironwood, Olea and VIneThe Pantry at Sapphire, Cellar. Craft. Cook, located at 1200 South Coast Highway in Laguna Beach, reopened Wednesday, April 1 for daily takeout service from 7 a.m. – 8 p.m. during the COVID-19 crisis.

Guests may call ahead (949.339.3027) to order breakfast or lunch and pick-up at The Pantry’s front door entrance where social distancing is observed. Food prices range from $7 – $15.

Two breakfast favorites, with vegetarian options, as well as house-made pastries and coffee beverages are available. Lunch offerings include an entrée garden herb salad, Wagyu beef burger and a Jidori confit chicken sandwich, both come with hand-cut herb fries. Beverage selections are fresh brewed iced tea, bottled water, soft drinks, bottled beer and craft cocktails packaged in Mason jars for $10.

Think Breakfast Sandwich with house-made sausage, applewood bacon, cage-free egg, smoked gouda, cracked pepper aioli on a toasted challah bun or Jidori Chicken Confit Sandwich with house pickles, garlic dill aioli, on a potato roll with hand-cut herb fries.

Restaurateur Russ Bendel assumed ownership of the landmark property in March from Sapphire’s founder-proprietor, chef, Azmin Ghahreman, CEO of Sapphire Culinary Group. Bendel, with chef-partner Jared Cook, operate Vine in San Clemente, Ironwood in Laguna Hills and Olea in Newport Beach.

Restaurateur Russ Bendel is our guest.

Ryan Bailey of the NoMad HotelBack in February, the Clink Different – Experience the Wines of Europe evening was hosted at The NoMad Hotel in Downtown Los Angeles. It was a walk-around tasting for wine and lifestyle journalists with four flights of unusual wines Bordeaux and Wines of Germany followed by a multi-course wine paired dinner. The European wines were hand-selected by Ryan Bailey, the accomplished Wine Director for NoMad Los Angeles.

Ryan Bailey, a Sonoma County transplant, started his hospitality career while in high school at one of Sonoma’s best restaurants, The General’s Daughter. In 2013 Ryan joined the team at NoMad in New York City, and quickly advanced to the position of Head Sommelier. Ryan now leads the Los Angeles wine team as Wine Director and curates NoMad’s expansive wine and beer program.

Sommelier Ryan artfully pulls the cork on Clink Different for us.

Ron SalisburyEl Cholo is L.A.’s very first surviving Mexican restaurant. Since first opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders. The legacy at El Cholo lies in its commitment to quality ingredients, long family history, loyal employees (some with us nearly 40 years) and their devoted and loyal clientele. Through prohibition, the L.A. Riots, true Hollywood glamour and into the 2000’s, El Cholo continues to bring back memories for their guests and create new ones.”

Also part of the El Cholo Family of restaurants is The Cannery Seafood of the Pacific and Louie’s By The Bay both in Newport Beach.

Family patriarch Ron Salisbury (with 66 years of hands-on Hospitality Business experience) is our guest.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alycia Harshfield, Executive Director, The CRA Foundation, for Restaurants Care
Segment Three: Manager & Partner Andrew Binder, Philippe The Original
Segment Four: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part One
Segment Five: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part Two
Segment Six: Sommelier Ryan Bailey, Wine Director, NoMad Los Angeles on “Clink Different”
Segment Seven: Restaurateur Ron Salisbury – El Cholo Family of Restaurants
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 302, December 15, 2018: Valentino Ristorante, Santa Monica

Valentino Santa MonicaAfter an incredible 46-year run Piero Selvaggio’s trendsetting Valentino Ristorante will serve its last dinner on New Year’s Eve.

Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is properly credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service.

Many talented chefs with very successful restaurants of their own polished their skills earlier in their careers in the Valentino kitchen. This includes James Beard Award-winning Chef Luciano Pellegrini, Angelo Auriana (Factory Kitchen) and Steve Samson (Rossoblu and Sotto.)

Piero launches a new restaurant on the Bay (Mariner’s Mile) in Newport Beach (Louie’s) early in the New Year with El Cholo Proprietor Ron Salisbury. We’ll report on it.

Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

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Show 296, November 3, 2018: 15th Annual Hot Stove Dinner Series at Cannery Seafood of the Pacific, Newport Beach

Colby ReedyAs we bid farewell to the 2018 MLB season diehard baseball fan and Cannery Seafood of the Pacific and El Cholo restaurants owner Ron Salisbury is in the on-deck circle, preparing for his series of dinners with baseball greats that takes the field on November 6th.

The 15th annual Hot Stove League Dinner Series, named for the long winter months of the offseason when baseball fans gather around hot stoves to discuss their favorite teams and players, is being co-sponsored by Cannery Seafood of the Pacific and Angels Chairman Dennis Kuhl. The unique four-part dinner series, which runs through February 2019, allows fans to get their baseball fix during the offseason. Each dinner includes a cocktail meet-and-greet with a special guest speaker, an intimate three-course dinner with wine pairings, followed by the guest speaker sharing his or her favorite baseball stories and life experiences. Angels Chairman Dennis Kuhl is the MC.

Leading off this year’s series will be sportswriter Jane Leavy on Tuesday, November 6, 2018. Chicago Cubs Manager Joe Maddon will bat second on Thursday, Dec. 6, followed by former Manager Dusty Baker on Tuesday, Jan. 8th. Batting cleanup and closing the season will be former player and broadcaster Ron Fairly on Tuesday, Feb. 19, 2019.

Ron Salisbury estimates that the Hot Stove dinners have raised more than $180,000 to benefit the Angels Baseball Foundation’s youth programs.

Colby Reedy, the Associate General Manager at The Cannery, joins us with all the details.

For Tickets & more info please contact GM Alyssa McDiarmid @ The Cannery – 949.566.0060.

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Show 294, October 20, 2018: Show Preview with Co-Host Andy Harris and Chef Andrew Gruel

Now a tantalizing preview of Saturday’s properly mouthwatering show. It’s burger mania with a side of outrageous fries…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Battle ofv the BurgersWe’re live from the Pechanga Resort Casino in the beautiful Temecula Valley wine country for the “2nd Annual Battle of the Burgers” and the new “Loaded Fries” competition. This is a benefit for the Career Technical Education students in the Culinary Arts program at Temecula Valley High School.

First we’re delighted to briefly welcome back our peripatetic Co-Host, Chef AndrewGruel, of Slapfish fame. He’s been busily on the road speaking at high profile hospitality industry gatherings and opening new Slapfish restaurants on the East Coast. Like to have his frequent flyer miles…

The defending champ from the inaugural “Battle of the Burgers” is owner/chef Sid Hamilton of Mad Madeline’s Grill located in Old Town Temecula. Their winning Tractor Racer Burger from 2017 is a half-pound beef patty lathered with homemade BBQ sauce, special seasoning, and topped with a thick, beer-battered onion ring. We’ll hear what new creation Chef Sid has in store for 2018!

Regular listeners will remember Chef Ivan Flowers as a past show guest when he was overseeing the creative, seafood-centric menu at Top of the Market in San Diego. Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. “Battle of the Burgers” is a benefit for Chef Ivan’s culinary students.

El Cholo Restaurants are celebrating its 95th year in Los Angeles by offering its all-time bestselling dish, a Number 1 combination plate (cheese enchilada, rolled beef taco, Spanish rice and refried beans), for 95 cents all day on Tuesday, October 23rd at its six restaurant locations, including three locations in Orange County:  Corona del Mar, Anaheim Hills and La Habra. 3rd generation Family Patriarch, Senor Ron Salisbury, is our guest with all the celebratory details.

Seasoned Executive Chef Duane Owen oversees all the busy, high-volume kitchens at the Pechanga Resort Casino. He’s coordinating Pechanga’s participation in the “Loaded Fries” competition and also is serving as a Competition Judge. Thirteen Pechanga Resort Casino chefs are partnering with third year CTE students at Temecula Valley High School to create their original Loaded Fries recipes. The culinary arts students are the executive chefs while the Pechanga chefs function as their sous chefs. Chef Duane joins us with the hot and crispy specifics.

One of the esteemed judges for “Battle of the Burgers” is food entrepreneur Lawrence Longo. He’s on a mission to eat a burger each and every day in 2018. He’s also the architect of the Off The Menu app. Off The Menu discovers and curates secret menu items from restaurants, bars and cafes across North America. Their mandate is to: “Make Every Meal More Exciting.” We’ll meet burger devotee Lawrence Longo.

Visit Temecula Valley created and organizes “Battle of the Burgers.” On our Oct. 6th show we met their Director of Public Relations, Annette Brown, and previewed the “2nd Annual Battle of the Burgers.” Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes). Visit Temecula Valley’s Annette Brown encores with more juicy details.

Pechanga’s Chef Krystle Schenk was promoted to Garde Manger Chef a year ago. Chef Krystle has been with Pechanga since 2010, starting off as a line cook in the production kitchen and was quickly promoted to other positions at the Pechanga Buffet, Kelsey’s, and Garde Manger before she became its head chef. For “Loaded Fries” Chef Schenk is serving as Sous Chef for a 3rd Year CTE TVHS Student.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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