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?
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 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.
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.
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.
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 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 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.
“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 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 Pizza, DTLA 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 Takeout, Delivery, 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 Caviar, DoorDash, Grubhub, Tock, or UberEats.
Chef Michael joins us to artfully toss and stretch the 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 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”
