Tag Archives: Ron Salisbury

Show 498, November 5, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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Opened in September 2020, Nella Kitchen & Bar (the sister restaurant of S.Y. Kitchen Cucina Rustica in Santa Ynez) located adjacent to the Fess Parker Wine Country Inn in Los Olivos offers fresh, modern Cal-Italian cuisine showcasing local ingredients and focuses on ‘Roman Pinsas’. It is under the culinary direction of Executive Chef / Partner Luca Crestanelli (S.Y. Kitchen) and Chef de Cuisine, Marco Longinotti. Chef Marco Longinotti takes a break from his busy kitchen to join us.

Jason Moore is the winemaker and founding partner of Modus Operandi Cellars (2004) in the Napa Valley, a limited production boutique winery. “For Jason wine is one of those things that to many people can incite a tremendous amount of feelings and emotions. Wine is enchanting and mysterious, gives joy, confuses, and inspires. In many cases, these complexities lead to a love which leads to a strong passion for wine. For Jason it eventually led to launching Modus Operandi Cellars.” Winemaker Jason Moore joins us to pull the cork on all that is Modus Operandi Cellars.

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is now gearing up for its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury will also celebrate his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant group for 68-years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!” Ron Salisbury is our guest with a plate of Carmen’s Original Nachos in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The countdown to Thanksgiving on Thursday, November 24th is on. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew will share his first in a series of genuinely useful Thanksgiving cooking tips.

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

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Show 498, November 5, 2022: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part One

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Ron Salisbury of El Cholo

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is now gearing up for its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury will also celebrate his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant chain for 68-years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!”

“As part of the 100th Anniversary festivities El Cholo has unveiled its new Logo and Slogan: “Creating Memories for 100 Years!” El Cholo is actively planning a series of special events and promotions during 2023 for its longtime customers and Southern California guests.” “A series of Special Food Items will be offered, including: “A Taste of History” Plate, served on a commemorative plate (available for separate purchase.) Also, several Classic Old Dishes will return as special features, including the Spanish Omelet; Enchiladas with Fried Egg; Tostada Compuesta; Sopa de Fideo, and many others!”

“Says Mr. Salisbury, “Many other restaurants, when they approach 100, start slowing down or taking their eye off the ball. But we still stand firmly at the top of our game. We continue to be aggressive in providing the best Mexican restaurant experience possible – one that only El Cholo can offer. Myself, my kids, my grandkids and even my great-grandkids are proudly committed to continuing the El Cholo tradition – one that my grandparents began way back in 1923 – well into the future!””

“Today, El Cholo is one of Southern California’s oldest restaurants, as well as one of LA’s very first Mexican restaurants. El Cholo has been and remains a family-owned business for 100 years! The six El Cholo restaurants currently operating in Southern California – the original site on Western Ave., Downtown Los Angeles, Anaheim Hills, Corona del Mar, La Habra, and Santa Monica – are all owned by Ron Salisbury (grandson of the founders) and his family, through their company, Restaurant Business, Inc.”

“The successful legacy of El Cholo lies in its commitment to the highest-quality ingredients, renowned service, truly unique atmosphere, a long, family-owned history, and remarkably loyal employees (many of whom have put in 20-50 years of continuous service!) Says Ron Salisbury, “El Cholo isn’t just a place to eat. It’s part of the culture of Los Angeles and has been for a century now. To me, El Cholo represents a cross-section of what LA is really all about – we have people coming in Rolls-Royce’s and people taking the bus. We have students, wealthy people, people barely getting along, and even some struggling actors. You name it, they come here. To me, that’s always been a big part of our everlasting charm.””

Ron shares the story of the famous El Cholo Margarita which was introduced back in 1967. As Salisbury freely admits initially it wasn’t very good. A regular customer then shared his perfected recipe for what now is the signature, and ever-popular, El Cholo Margarita.

El Cholo’s current executive chef, Felix Salcedo, has been with them since 1986.

3rd generation proprietor, Ron Salisbury, is our guest with a plate of Carmen’s Original Nachos, in hand.

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Show 498, November 5, 2022: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part Two

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Ron Salisbury of El Cholo

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is now gearing up for its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury will also celebrate his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant chain for 68-years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!”

“As part of the 100th Anniversary festivities El Cholo has unveiled its new Logo and Slogan: “Creating Memories for 100 Years!” El Cholo is actively planning a series of special events and promotions during 2023 for its longtime customers and Southern California guests.” “A series of Special Food Items will be offered, including: “A Taste of History” Plate, served on a commemorative plate (available for separate purchase.) Also, several Classic Old Dishes will return as special features, including the Spanish Omelet; Enchiladas with Fried Egg; Tostada Compuesta; Sopa de Fideo, and many others!”

“Says Mr. Salisbury, “Many other restaurants, when they approach 100, start slowing down or taking their eye off the ball. But we still stand firmly at the top of our game. We continue to be aggressive in providing the best Mexican restaurant experience possible – one that only El Cholo can offer. Myself, my kids, my grandkids and even my great-grandkids are proudly committed to continuing the El Cholo tradition – one that my grandparents began way back in 1923 – well into the future!””

“Today, El Cholo is one of Southern California’s oldest restaurants, as well as one of LA’s very first Mexican restaurants. El Cholo has been and remains a family-owned business for 100 years! The six El Cholo restaurants currently operating in Southern California – the original site on Western Ave., Downtown Los Angeles, Anaheim Hills, Corona del Mar, La Habra, and Santa Monica – are all owned by Ron Salisbury (grandson of the founders) and his family, through their company, Restaurant Business, Inc.”

“The successful legacy of El Cholo lies in its commitment to the highest-quality ingredients, renowned service, truly unique atmosphere, a long, family-owned history, and remarkably loyal employees (many of whom have put in 20-50 years of continuous service!) Says Ron Salisbury, “El Cholo isn’t just a place to eat. It’s part of the culture of Los Angeles and has been for a century now. To me, El Cholo represents a cross-section of what LA is really all about – we have people coming in Rolls-Royce’s and people taking the bus. We have students, wealthy people, people barely getting along, and even some struggling actors. You name it, they come here. To me, that’s always been a big part of our everlasting charm.””

Ron shares the surprising story of the famous El Cholo Margarita which was introduced back in 1967. As Salisbury freely admits initially it wasn’t very good. A regular customer then shared his perfected recipe for what now is the signature, and ever-popular, El Cholo Margarita. The mix is house-made with fresh ingredients.

El Cholo’s current executive chef, Felix Salcedo, has been with them since 1986.

3rd generation proprietor, Ron Salisbury, continues as our guest with a plate of Chicken Mole Enchiladas in hand.

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November 5: Nella Kitchen & Bar, Modus Operandi Cellars, El Cholo’s 100th Anniversary

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part One
Segment Three: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part Two
Segment Four: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part One
Segment Five: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part Two
Segment Six: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part One
Segment Seven: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Opened in September 2020, Nella Kitchen & Bar (the sister restaurant of S.Y. Kitchen Cucina Rustica in Santa Ynez) located adjacent to the Fess Parker Wine Country Inn in Los Olivos offers fresh, modern Cal-Italian cuisine showcasing local ingredients and focuses on ‘Roman Pinsas’. It is under the culinary direction of Executive Chef / Partner Luca Crestanelli and Chef de Cuisine, Marco Longinotti. Chef Marco Longinotti takes a break from his busy kitchen to join us.

Jason Moore is the winemaker and founding partner of Modus Operandi Cellars (2004) in the Napa Valley, a limited production boutique winery. “For Jason wine is one of those things that to many people can incite a tremendous amount of feelings and emotions. Wine is enchanting and mysterious, gives joy, confuses, and inspires. In many cases, these complexities lead to a love which leads to a strong passion for wine. For Jason it eventually led to launching Modus Operandi Cellars.” Winemaker Jason Moore joins us to pull the cork on all that is Modus Operandi Cellars.

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is now gearing up for its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury will also celebrate his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant chain for 68-years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!” Ron Salisbury is our guest with a plate of Carmen’s Original Nachos in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The countdown to Thanksgiving on Thursday, November 24th is on. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew will share his first in a series of genuinely useful Thanksgiving cooking tips.

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

Marco Longinotti of Nella Kitchen and Bar at the Fess Parker Wine Country Inn

Opened in September 2020, Nella Kitchen & Bar (the sister restaurant of S.Y. Kitchen Cucina Rustica in Santa Ynez) located adjacent to the Fess Parker Wine Country Inn in Los Olivos offers fresh, modern Cal-Italian cuisine showcasing local ingredients and focuses on ‘Roman Pinsas’. It is under the culinary direction of Executive Chef / Partner Luca Crestanelli and Chef de Cuisine, Marco Longinotti.

“Meals are served on the front porch overlooking Grand Ave in Los Olivos where guests are warmly welcomed, or in the cozy Dining Room which also has a private, handsomely appointed Wine Room that can host family seating and private parties.”

Cocktails (artfully prepared) are serious here and focused on classics and served in the Lounge with ample bar seating. Chris Hewes, formerly barman at some top LA spots (like the Library Bar at the Hollywood Roosevelt Hotel), is now pouring at Nella. He also offers a tight selection of popular zero-proof cocktails / mocktails.

Chef Marco Longinotti takes a break from his busy kitchen to join us.

Jason Moore of Modus Operandi Cellars

Jason Moore is the winemaker and founding partner of Modus Operandi Cellars (2004) in the Napa Valley, a limited production boutique winery.

“For Jason wine is one of those things that to many people can incite a tremendous amount of feelings and emotions. Wine is enchanting and mysterious, gives joy, confuses, and inspires. In many cases, these complexities lead to a love which leads to a strong passion for wine. For Jason it lead to founding Modus Operandi Cellars.”

From Jason Moore –“I have to pinch myself almost daily as I am truly living my dream… the dream of being a Winemaker in California. Growing up in Dallas, Winemaker wasn’t exactly the most obvious career path that springs to mind, but at the age of 24 and after working as a waiter in several of the city’s finest restaurants, acquiring a love for all things wine, getting the go-ahead from my bride to be, and selling everything that we owned, we were off to California where, yes, I had the lofty aspiration of becoming a Winemaker.”

“Completely self-taught thru diligent self-study and the utilization of winemaking mentors, I knew that true learning when it comes to such a stylistically artistic, yet mind blowing organic and mystifying thing such as winemaking, can ONLY be accomplished through MAKING WINE. There is absolutely no substitute. I honed my craft in the garage of an elderly vineyard owner in Napa. He grew the grapes, I made the wine, and we split the product on bottling day.”

“In 2004 at the age of 26, I officially started my professional career by launching Modus Operandi Cellars with 200 cases of Napa Cabernet. I am so thankful to God that at such a young age I found my passion and am fortunate enough to be able to enjoy it as a career. I believe that winemaking is an art form that is supported by science, however a solid conceptual understanding of the science is also necessary.”

Three premium Modus Operandi Cellars tasting experiences are available including two St. Helena winery tastings and an interactive, at-home tasting.

Winemaker Jason Moore joins us to pull the cork on all that is Modus Operandi Cellars.

Ron Salisbury of El Cholo

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is now gearing up for its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury will also celebrate his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant chain for 68-years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!”

“As part of the 100th Anniversary festivities El Cholo has unveiled its new Logo and Slogan: “Creating Memories for 100 Years!” El Cholo is actively planning a series of special events and promotions during 2023 for its longtime customers and Southern California guests.” “A series of Special Food Items will be offered, including: “A Taste of History” Plate, served on a commemorative plate (available for separate purchase.) Also, several Classic Old Dishes will return as special features, including the Spanish Omelet; Enchiladas with Fried Egg; Tostada Compuesta; Sopa de Fideo, and many others!”

“Says Mr. Salisbury, “Many other restaurants, when they approach 100, start slowing down or taking their eye off the ball. But we still stand firmly at the top of our game. We continue to be aggressive in providing the best Mexican restaurant experience possible – one that only El Cholo can offer. Myself, my kids, my grandkids and even my great-grandkids are proudly committed to continuing the El Cholo tradition – one that my grandparents began way back in 1923 – well into the future!””

“Today, El Cholo is one of Southern California’s oldest restaurants, as well as one of LA’s very first Mexican restaurants. El Cholo has been and remains a family-owned business for 100 years! The six El Cholo restaurants currently operating in Southern California – the original site on Western Ave., Downtown Los Angeles, Anaheim Hills, Corona del Mar, La Habra, and Santa Monica – are all owned by Ron Salisbury (grandson of the founders) and his family, through their company, Restaurant Business, Inc.”

“The successful legacy of El Cholo lies in its commitment to the highest-quality ingredients, renowned service, truly unique atmosphere, a long, family-owned history, and remarkably loyal employees (many of whom have put in 20-50 years of continuous service!) Says Ron Salisbury, “El Cholo isn’t just a place to eat. It’s part of the culture of Los Angeles and has been for a century now. To me, El Cholo represents a cross-section of what LA is really all about – we have people coming in Rolls-Royce’s and people taking the bus. We have students, wealthy people, people barely getting along, and even some struggling actors. You name it, they come here. To me, that’s always been a big part of our everlasting charm.””

3rd generation proprietor, Ron Salisbury, is our guest with a plate of Carmen’s Original Nachos, in hand.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

The countdown to Thanksgiving on Thursday, November 24th is on. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. He will share his first in a series of genuinely useful Thanksgiving cooking tips.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part One
Segment Three: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part Two
Segment Four: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part One
Segment Five: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part Two
Segment Six: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part One
Segment Seven: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 418, March 27, 2021: Restaurateur Piero Selvaggio, Managing Partner, Drago Centro, Los Angeles

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Piero Salvaggio of Drago Centro

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur / Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship has transcended to a proprietary level as Chef Celestino Drago officially welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles last year as new Managing Partner!”

“Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own.”

“Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. After launching Louie’s by the Bay (with restaurateur Ron Salisbury) in Newport Beach, Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.”

Now that Drago Centro has again reopened for inviting patio dining (along with inside seating at the allowable 25 per cent capacity) nightly (except Sunday) the always gracious Piero Selvaggio returns with the update.

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Show 388, August 29, 2020: Piero Selvaggio, Managing Partner, Drago Centro, Downtown Los Angeles Part One

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Piero Salvaggio of Valentino Santa Monica“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially has welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles as new Managing Partner!”

“Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own.”

“Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. After launching Louie’s by the Bay (with Ron Salisbury) in Newport Beach, Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.”

Now that Drago Centro has reopened for inviting patio dining the always gracious Piero Selvaggio returns with the update.

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

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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!

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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

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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

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

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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 Flower“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.

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”