Show 399, November 14, 2020: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach

Darren and Jean Coyle of Fable and Spirit“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly.”

“Priced between $40 and $50 per guest, the reservation-only menus continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer. Each week’s menu is expertly paired with optional wines by Sommelier Ali Coyle, allowing guests to create their own culinary adventure. Director of Spirits Drew Coyle was inspired to create a popcorn-infused signature cocktail, the Pink Flamingo, to pay homage to The Lido Theater’s nickname when it first opened in 1939.”

“By partnering with The Lido Theater to expand our outdoor dining, we were able to keep the rich history of the Lido Marina area alive,” commented Darren Coyle, who owns Fable & Spirit, Dublin 4 Gastropub, and Wineworks for Everyone with his wife, Jean. “The response has been overwhelming as the community comes together to enjoy themselves at a time when we need it the most – and in a way that’s safe and responsible.”

The prestigious Michelin Guide recently honored Fable & Spirit with a 2020 Discovery award. Only 25 restaurants in California achieved this new designation.

Proprietor Darren Coyle is our guest.

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Show 388, August 29, 2020: Jerilyn Lynch, Co-Proprietor, Mutt Lynch’s, Newport Beach

Jerilyn Lynch of Mutt Lynch'sMutt Lynch’s in Newport Beach, celebrating their 45th Anniversary this year, has introduced a limited-time menu inspired by the distinctive and typically over-the-top specialty foods found at the OC Fair. “Available for a limited time, the special menu sees the addition of iconic Fair favorites, including Giant Turkey Legs and Deep-fried Oreos. When the OC Fair was canceled this year for only the second time in its over-130-year history due to the Coronavirus pandemic, Mutt Lynch’s found a way to keep its magic alive with a special menu recreating some of the Fair’s most iconic dishes. The OC Fair favorites will be available through Labor Day (with the possibility of an extension.)”

“We go to OC Fair every year as a family, and one of the biggest draws for us is the outrageously fun food,” comments second-generation owner Jerilyn Lynch. “The Fair signifies the peak of summer; being there creates a sense of care-free nostalgia. We think the world could use a bit of that right now, so we thought ‘If we can’t go to the OC Fair, we’ll bring the OC Fair to us!’”

“In addition to its new, limited-time menu of OC Fair-inspired food, Mutt Lynch’s is currently offering its full menu – which contains over 200 items. The iconic beach bar has also expanded to offer outdoor dining, converting five parking spaces into a spacious beach-front dining area with plenty of seating, tiki torches and the hanging Christmas lights, that have become a year-round staple at Mutt Lynch’s. This year, the family-owned eatery celebrates its 45th anniversary.”

2nd generation Co-owner, Jerilyn Lynch, is our guest with Giant Turkey Leg in hand.

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Show 388, August 29, 2020: Executive Chef Jonathan Blackford of Fork & Knife, Costa Mesa

Jonathan Blackford of A Restaurant and CDM RestaurantSince Executive Chef Jonathan Blackford departed A Restaurant (Newport Beach) and CdM Restaurant (Corona del Mar) to develop a food venture of his own he’s given a lot of thought to what the dining community really needs right now. The result is Fork & Knife scheduled to launch in Costa Mesa in October.

“Fork & Knife is actually three concepts in one and I believe that it speaks to current dining habits and what the public wants right now,” commented Chef Blackford, who has received much attention for the globally inspired, progressive menus he created as Executive Chef for River Jetty Restaurant Group over the past decade. “It has always been my goal to open a restaurant of my own, but the timing isn’t right for a full-service dining experience. What people want right now is a neighborhood place that offers fully prepared dinners, quick meals to carryout and quality products that you would find at a gourmet market – that’s what Fork & Knife aims to deliver.”

“Fork & Knife will offer inspired, seasonal, from-scratch fully prepared dishes, as well as retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. The market will also feature many of Chef Blackford’s favorite artisan products, from a selection of olive oils, to vinegars and grains. The kitchen will offer freshly made grab-and-go items daily, ranging from sandwiches, prepared pastas, and easy-to-eat-on-the-go dishes.”

“I want to serve as an extension to the home kitchen by providing the freshest and most flavorful meals and dishes,” explained Chef Blackford. “There is nothing more comforting than a home-cooked meal enjoyed with family and friends, but with time being the biggest challenge in our lives, we’re handling the heavy lifting so those in our community don’t have to sacrifice quality.”

Chef Jonathan Blackford is our guest.

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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.

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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.

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Show 379, June 27, 2020: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.” The other Founding Partners are JC Clow and Wine Director William Lewis.

All of The Winery Restaurant & Wine Bar restaurants have reopened for dine-in. The Winery Restaurant & Wine Bar locations offer a warm and passionate menu complemented by the perfect wines – almost endless possibilities and something to suit every palate.

Wine Director & Founding Partner William Lewis will update us on what is available currently and what they were able to offer their guests during the ban on dine-in.

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Show 379, June 27, 2020: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part One

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was truly a landmark establishment defining regional Italian fine dining in the West combined with a deep and well-maintained wine cellar and polished service. Piero’s most recent venture was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury.

His new project is with acclaimed Chef Celestino Drago with the about to relaunch, handsome and elegant Drago Centro in Downtown Los Angeles in the City National Bank Tower. “At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair. The lunch and dinner menus at Drago Centro feature a wide range of options, from hand-cranked pastas, savory steaks and elegant desserts sure to end the meal on a sweet note.”

We’ll hear all about it with Piero Selvaggio.

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Show 379, June 27, 2020: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part Two

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was truly a landmark establishment defining regional Italian fine dining in the West combined with a deep and well-maintained wine cellar. Piero’s most recent venture was the launching of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury.

His new project is with acclaimed Chef Celestino Drago with the about to relaunch Drago Centro in Downtown Los Angeles in the City National Bank Tower. “At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair. The lunch and dinner menus at Drago Centro feature a wide range of options, from hand-cranked pastas, savory steaks and elegant desserts sure to end the meal on a sweet note.”

We continue our conversation on hospitality at its best with acclaimed Restaurateur Piero Selvaggio.

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Show 378, June 20, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Food Journalist Anne Marie PanoringanAnne Marie Panoringan is Voice of OC’s well-informed food columnist She adroitly reports industry news, current events and trends. Panoringan’s prior work includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line column.” She has been recognized by the Orange County Press Club.”

Since dine-in is back in Orange County Anne Marie has been making the rounds to observe the “new normal” in eating out. She continues with us to share how OC restaurants are adapting including Bosscat Kitchen & Libations in Newport Beach and Stubrik’s Steakhouse in Fullerton.

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Show 373, May 16, 2020: Sommelier Ali Coyle, Fable & Spirit, Newport Beach

Sommelier Ali CoyleNewport Beach’s highly praised, Fable & Spirit, has reopened in the Via Lido Plaza for takeout service. The public, once again, is able to partake in Chef Executive Chef David Shofner’s imaginative, globally inspired dishes. In addition, Sommelier Ali Coyle presents a curated list of wines offered at exceptional prices, and Director of Spirits Drew Coyle offers a selection of signature cocktails to go.

Guests will be able to order by phone or online Tuesday through Sunday. Menu, hours and online ordering will be updated on Fable & Spirit’s website. Orders may be placed between Noon and 6 p.m., for pick-up between 4 p.m. and 7 p.m. Tuesday through Sunday. The restaurant will be closed on Monday & Tuesday. Contactless curbside pick-up can be requested when placing orders.

“Ours are neighborhood restaurants that have achieved success because of the communities that support them, and we are grateful to reopen to see the reassuring smiles of our friends during this time of uncertainty,” comments Darren Coyle, who owns Fable & Spirit, Dublin 4 Gastropub, and Wineworks for Everyone with his wife, Jean. “We look forward to when we can welcome guests into our dining room again for food, drink and good times, but for now, we will limit service to takeout and strive to share some of the spirit and magic of our family with yours.”

Sommelier & Coyle Family member, Ali, gently pulls the cork for us.

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