May 8, 2025 • 24 mins
Lavae McClinnahan
He is a seasoned luxury goods ambassador with over 20 years of experience in direct-to-consumer engagement, product activations, and high-profile brand collaborations. Throughout a distinguished career, Lavae has successfully designed and executed strategic partnerships for globally recognized brands, including Honda, Lexus, Activision, The Macallan, LVMH, The Dalmore, Bose Professional, and Riedel Glassware.
In 2012, Lavae pioneered The 5-Course Menu of the Evening, an exclusive luxury dining experience in collaboration with The Macallan. This innovative concept, later embraced by The Dalmore, became a benchmark for premier pairing experiences within the collectible spirits industry.
As the founder of Peninsula Hospitality Concepts, Lavae is redefining the dining landscape by making Affordable Luxury accessible to the everyday consumer. The company’s mission is to bring elevated culinary experiences to the community, ensuring that exceptional hospitality and high-quality cuisine are within reach—without the need to travel far.
In leadership, Lavae serves as President of Peninsula Hospitality Concepts, working alongside a dedicated executive team: Jeremy Findel (Director of Operations), Sapana Grossi (Legal), and Adam Gerstien (Finance). Together, they are committed to executing the company’s vision with excellence, delivering world-class experiences that blend luxury with approachability.
Company Description *
At Montauk, we believe dining is more than just a meal; it's an immersive journey. Experience the perfect blend of East Hampton, NY elegance and the laid-back charm of the Southern California coastline. Indulge in a menu that redefines coastal cuisine, paired with the beauty of Redondo Beach and the effortless allure of east coastal chic.
Created to bring the South Bay an elevated yet approachable atmosphere, we offer a perfect balance of sophistication and affordability. Every detail—from our thoughtfully curated cuisine to the inviting ambiance and exceptional service—has been carefully designed to deliver an unforgettable experience. Join us for a truly unparalleled dining experience.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi.
Speaker 2 (00:00):
I am Rashan McDonald host the weekly Money Making Conversation
Masterclass show. The interviews and information that this show provides
are for everyone. It's time to stop reading other people's
success stories and start living your own. If you want
to be a guest on my show, please visit our website,
Moneymaking Conversations dot com and clip the be a guest
button priss submit and information will come directly to me.
(00:24):
Now let's get this show started. My guest is redefining
the dining landscape by making affordable luxury accessible to every
day consumer. I'm talking about food, eating eating now. The
reference I was doing football feed me, feed me, feed me.
His company's mission is to bring elevated culinary experiences to
the community, ensuring that exceptional hospitality and high quality cuisine
(00:48):
are within reach for everyone without the need to travel far.
Please welcome to Money Making Conversation Masterclass. Love A. How
you doing, sir?
Speaker 1 (00:58):
How you doing, Russauran? How you doing?
Speaker 2 (01:00):
Pretty good?
Speaker 1 (01:00):
Man?
Speaker 2 (01:01):
When you say travel far and I'm from the neighborhood, okay,
affordable affordable, you know, affordable barbecue, stayd you know, uh
go round now, man, give me some subway, can give
me some ribs at the end of the night club.
Man at the link, Man outside, I'm at the barber shop,
the boot and man, he ain't on me at the barbershop. Okay,
(01:24):
you know I'm talking about that. That's affordable living. That's
affordable eating for me. Brother, Okay, what are you talking about,
Levey Man.
Speaker 1 (01:32):
We are talking about Redondo Beach.
Speaker 2 (01:36):
Affordable luxury as DNDA Beach, California, right right down outside
of Yep, just south of Los Angeles, Yep.
Speaker 1 (01:45):
Dnald Beach, California, next to Manhattan Beach, Mossa Beach, north
of Palace Verda's Peninsula. And what we're doing is we're
talking about affordable luxury where we have designed our concept,
which from my time spent in Long Island Easthampton's montacu
(02:07):
which we have designed this concept to provide a better
dining experience than what traditionally exists in the territory. As
you know from being a resident here for years, the
territory doesn't normally consist of fine dining restaurants. It's very casual,
(02:33):
very casual. People here, very casual. They like their flip flops,
they like their trucker cats. Man, and you try to do,
they will go crazy, So you got to be mindful
of that. But at the same time, there is an
audience here that is looking for a more sophisticated dining experience,
(02:54):
especially when it comes to brunches and dinner service.
Speaker 2 (03:00):
It's really interesting you say all this, Levey, because I've
lived in La Los Angeles for fifteen years, and so
when you start sliding down to the Redondo Beach, Manhattan Beach,
that's like you're going to San Diego. Everybody, if you
going to San Diego, you're gonna go right past all
these places. Okay, And you know, as they said, growing up,
high falluting. That's high polluting country down there, you know.
(03:23):
And so but you're telling me, Rashwan, casual dining is
what people really is what populates the area.
Speaker 1 (03:29):
Correct, Yes it does. And there's a lot of fine
dying sorry casual dining here, but there's less fine dining.
Why is that?
Speaker 2 (03:39):
That's what That's what That's what started me because you
know that area down there that they got money, they
got money.
Speaker 1 (03:45):
Well, well, the thing is a lot of people have
that misconception of the beach territories is just full of money. Right, Yes,
there are very there are very affluent people here in
the South Bay, but there's also a large scale middle.
Speaker 2 (04:05):
Class people, a large every time, a large, brother, giant, big,
it's huge. Don't get confused here with that little small
area of people. I'm trying to reach that big group
of people who can afford affordable luxury dining. And that's
what you want to bring to the table.
Speaker 1 (04:26):
Correct exactly, And a lot of them want it like
they're there. So what I learned about the territory is
that there are affluent people here, who financially affluent people here,
and what they're they're looking for the option. They want
the option to be able to go to the uh
(04:49):
uh casual spot or pop up into something that's a
little bit more sophisticated, and it's it's I ever really
been given to them. I think when Sea Milan's was here,
the old set Milans over by where Bristol Farms used
to be, on the corner of pch and Palace Verdi's Boulevard,
(05:13):
I think when that was about.
Speaker 2 (05:15):
Pacific Coast Highway. I'm tell you, brother, you're talking to
everybody in the country here. You're not talking to your
cousin down the street now, pH now I gotta stop you, Levey.
That's Pacific Coast Highway. Everyone. I'm about to translate. I'm
moving forward. He just said, Dando Beach like everybody knew
we Rodondo Beach Rhdando Beach, California. Manha In Beach, California.
I'm gonna get on you, brother, because I know why
(05:37):
I'm bringing you on the air, because I know you know,
because you know when you talk about five course meals,
you know a lot of people don't know what that means.
When you talking about brunch, a lot of people understand
what that means. There's so many different versions, so let's
start with you. Was talking about what exactly is a
five course meal? And it varies in different places, But
(05:58):
what is your version of a five course meal?
Speaker 1 (06:01):
So so back in back in two thousand and twenty ten,
twenty eleven, I created a concept with the McAllen Scotch
called the five Course Menu of the Evening And this
concept was designed for me to help educate the community
(06:25):
on Singa Moore scotches and spirits with the McAllen, which
is the most collectible single Moore scotch in the world.
And when I created the experience, I myself didn't really
understand the five course menu concept. I'm like, all I
(06:46):
know is I like to eat, right, you say this
five courses were good like So, so when I started
understanding more about the the object of consumption, food consumption
and dining, I said, you know what I said, man,
(07:08):
this is very interesting because the average consumer, especially in
our community, in the African American community, we don't look
at five courses. That's just being five courses that are educational.
So when I created the five course minion of the
(07:28):
Evening with a really good friend of mine, Kieran Elliott,
who was the national ambassador for at the time, he
was just the national ambassador for the McCallan Scotch for
the United States of America, and we were putting this
concept together. He said, you do whatever you want to do,
(07:50):
just let me know, blah blah blah. So I put
this concert together and I'm learning from these chefs and
we're talking to these different restaurants, and what I gathered was, Okay,
the average person that drinks singamore Scotch or goes out
to dinner doesn't understand that each part of that meal
(08:11):
is a course. So, for instance, if you go to
a restaurant and you have if you go to a
roof Chris or back in they had the claim jumpers,
and if you have, you order a dish and it
has you know, a protein, a vegetable, this or that,
(08:34):
blah blah. I said, man, that's like three courses in
one dish. So I said, you know what, we should
make it the five course menu of the evening, because
what happens is we can spread out the offering and
it could be number one healthier, but it could also
(08:54):
give the person a chance to taste different flavors and
varieties to better suit their needs. And they could also
pair it with these expressions of this single mare that
they seem to want to have access to. Everyone wanted
to have access to the McCallen, especially on our side
(09:16):
of things. So you look at most African Americans, they
would look at Hennessy and they would look at Hennessy
as a go to And I'd say, man, you know,
once I learned how things work, I said, man, you know,
there's more to just to spirits than just drinking it.
There's also the collectible aspect of it. There is the
(09:39):
aspect of pairing. And so when I was while I
was designing the five course and I said, man, what
can we do to make the five course meaning of
the evening more approachable but at the same time still educational.
And so what I did was, I said, you know, hey,
let's take this dinner and let's uh move it around
(10:03):
to different restaurants and work with different chefs, and let's
try different cuisine, and let's also use this to educate
the people or the attendees about spirits and about singamore
Scotts and why this particular Scots is different than the
(10:24):
other Scotts.
Speaker 2 (10:25):
So so that was tied more into the liquor experience
more so than the food experience.
Speaker 1 (10:31):
Well, well it was, it was, It was really, it
was tied into It was tied into both. It was
tied into liquor, and it was also tied into food
particular restaurant that at that particular restaurant. Yeah, we've done
some some some bomb places. We've done Darren's and Manhattan Beach.
(10:54):
We've done Brooke Williamson, who's a celebrity top chef who's
a friend of mine, who's on Food Network every other day, Uh,
apply provisions. We started with her. Actually we've done Vibrado
Herbouperts Jazz Grill in Beverly, Glenn. We we I've done
too with Ed and his daughter there because it was
(11:15):
such a big hit there.
Speaker 2 (11:17):
So this is this is something you started. Now, A
traditional five course meal basically is a derv correct and
then and I'm talking on the food side, is an observed?
Then there's an appetizer, and then it's a salad, and
then it's the main entrade. Is that incorrect? And then
a dessert? Is that tradition?
Speaker 3 (11:37):
Yeah?
Speaker 1 (11:37):
That not necessarily cool.
Speaker 2 (11:39):
That's why that's what I'm saying. Educate me.
Speaker 1 (11:40):
Now.
Speaker 2 (11:41):
I know they are different.
Speaker 1 (11:42):
Aud It's based around the chef. So the chef. The
chef pretty much says, okay, you know, I'm pairing this
particular It could be wine, it could be Scotts, it
can be whatever. And they say, I'm pairing. I'm doing
five courses which beverage, whether it be a Scotch or
(12:03):
a wine or a bourbon. What makes sense for this
dish and what's also not going to I guess I
would say push the diner over the edge, or overwhelm them,
or overwhelm the diner. So you say, okay, for instance,
(12:26):
most of our dinners like we just recently completed the
Dalmore Dinner over at Pacific Center Prime here in Bredondo
and the Dalmore Dinner Dal Morris is also another high
end Singamore Scotts who we have a great partnership withness
owned by a company called Witton Mackay in Scotland.
Speaker 3 (12:47):
Please don't go anywhere, We'll be right back with more
money Making Conversations Masterclass. Welcome back to the Money Making Conversation.
He's Masterclass hosted by Rashaan McDonald. Money Making Conversations. Masterclass
continues online at Moneymakingconversations dot com and follow money Making
(13:09):
Conversations Masterclass on Facebook, Twitter and Instagram.
Speaker 2 (13:14):
Now, so, but these are affordable though, you know, because
you keep using the word all affordable, iv HI and affordable.
I've never seen them in the same sentence. That's all
I'm saying.
Speaker 1 (13:29):
If you know what you're doing, okay.
Speaker 2 (13:31):
Understanding the brands, Okay.
Speaker 1 (13:34):
They can all be affordable. Great, If you know what
you're doing, you don't gotta go get the ten thousand
dollars bottle of Scotch. You can rock. You can rock
with the with a three hundred dollars bottle of Scotch
and still be considered affordable because again you're thinking about
health and wellness too, So you're not You're not gonna
take a three hundred dollar bttle of Scott's drinking the
(13:54):
whole bottle one night, you know, you know, I mean
some people do, but know not all of us. You
know you.
Speaker 2 (14:04):
Could take it, and you like you can't, but you can't.
Speaker 1 (14:12):
You take the bottle and you say, Okay, this free
in our bottle of scott You're sipping it. You're drinking
little shots of it, and you're but you're sipping those
shots out of fine crystal. We prefer the Ralph Lauren
Lee Hey crystal uh Phutson glasses which we use. We're
gonna using that Montak and you say yeah, you say,
(14:36):
you say, hey, I'll take a little shot of this.
So when you go back to to how the whole
h affordable, UH will find dining works. We just did
the Dial Moore dinner there. Uh was our last dinner.
We're going to do more, but're right now. I think
the bulk of them will be at Montak. A lot
(14:56):
of are the people that came, a lot of people
that that participated in the dinner. These folks know what
they're doing, so they know they're not drinking the highest
of the highest end. But they also know the sophistication
of parent how the food is being paired. They understand
(15:18):
the value of the food that's being paired with Scott Cigamore, Scot, I'm.
Speaker 2 (15:21):
Gonna tell you your boy has never eaten like this.
Speaker 1 (15:24):
Now.
Speaker 2 (15:24):
My wife, she's a wine connoisseur. Okay, oh, when she
sits down, you know, I can't have your wine, men,
And then she goes down her list picks it out,
so you know, right now, she's in love with this conversation.
Right now I am. I am a water and lemonade.
Speaker 1 (15:45):
And we gotta we go there. So we're gonna have
to put her on some of this stuff. So some
of the stuff we're pouring here at montok will be
pouring like the nineteen eighty two shot My Leave, we
have loads of which is a super brilliant wine, and
we'll be pouring the bron continc He's.
Speaker 2 (16:04):
Based in southern California, a place I'm very familiar with
because I lived in Los Angeles, California for fifteen years.
And he's down just south of Los Angeles and Redondo Beach.
Tell me about Montalk.
Speaker 1 (16:18):
So. Montalk is our newest concept at Peninsula Hospitality Concepts.
It's based around East Hampton's Long Island, New York. And
one of the things we wanted to do is we
wanted to create an experience that was different from the
(16:41):
other properties here in the South Bay. And a lot
of stuff in the territory is very rustic coastal and
we noticed that. And I noticed that from day one.
I said, man, why does everything look the same? Why
does everything look the same? Why is everything I have
the same vibe? And when we were going into the design,
(17:06):
I said, I talked to my friend Latissa Moodie, who
is a big designer. She designs all of Gordon Ramsay stuff.
Uh and so I said, you know what, Latita, I
love Gordon, but I don't want my places to look
like he is. You know, I said, don't tell him.
I said, so and so and so she came back
(17:31):
and she said, well, what do you want to do?
And I said, you know what I want to do.
I said, I have a great relationship with the Lawrence
Ralph Lauren and his family. I said, I respect everything
that they've built, and I said, I would really like
for my place to reflect what their stores look like,
(17:55):
what his homes look like. And I said, I think
that would give me more of an advantage when it
came to consumers who wanted a place that felt more
like home versus like I'm going to the restaurant. I
wanted them to come into Montaque and feel warmth and coziness.
(18:18):
And also I wanted the service to reflect what they've
done as a family with their brand and the products,
which is the stores, the restaurants. Did you know the
polo bar all so I said, okay, you know what,
we don't have that here. You know, it exists in
New York, in Chicago, in Paris and London, but it
(18:39):
doesn't exist here. And you know, they could easily open
up something in California and especially in la They you know,
they can do whatever they want. And so as we
were designing this, I had first started out with my
friend Teresa Fatino in Manhattan Beach who used to work
for Ralph Lauren and she did a concert with a
(19:00):
friend of mine, David Slay in Manhattan Beach, who who's
place it's similar to mine, but not close that's my boy,
but he ain't. He not doing it like this. That's
my boy boy. I just talked you of the day,
but he ain't doing like this and so so uh,
him and his wife Gail are really good friends of mine,
but I always talked to that to him. And so
(19:24):
we we built Montalk for it to be a luxurious spot,
and we wanted it to be approachable. But then we say,
you know, what else can we do with mon Talk
to separate it from any other restaurant. We know it's
gonna look better and feel better, but what else can
we do? So I got in touch with a friend
(19:47):
of mine, Doug Green, over at both Professional and I said,
you know, I want to do my jazz lounge. I said.
I talked to Edon Albert over at Vibrato and I
told her I wanted to open up a big jazz
club like she has, jazz restaurant like he has. And
of course he said, Levey, you're crazy. That's a lot
(20:07):
of money. You're crazy as a lot. And I said, okay. Well,
then when I came back to reality after I fell
off the planet, I said, you know what, I'm going
to do something smaller. So I talked to Hussein, who
is Herbalfert's bass player, and I said, we say, what
can I do? He said, brother, just start off small.
(20:29):
Just start off small, And so I dumped it down.
I said, I'm in Verdondo Beats. Everybody said, you're in
Verdondo Beat. You can't just go crazy big. So I said, Okay,
you know what I'm gonna do with this backspace. I'm
going to make it into a jazz lounge. But I'm
going to make it into a jazz lounge that's respectful
to the community, but not just dress wise like. So
(20:54):
you know, most people here they want to just roll
up in the spot and the flip flops and the
T shirt and disc. I said, you know what, I'm
gonna eliminate that because there are more sophisticated diners and
and uh doors of town that would appreciate me really
keeping this in line with what it needs to be
(21:17):
to best represent uh the culture of jazz and light
blues and so Montalk. That's how Montalk became. As it
became Okay, I'll have the fine dining restaurant in the front,
not too pretentious. I'm not saying you gotta be wearing
a tuxxedo and all time. But I'm just saying, hey.
Speaker 2 (21:38):
When you come on, shirt, let's.
Speaker 1 (21:43):
Come on man, let's be a little presentable. And if
you want to go do something else, you can wear
the same outfit you wear here and go down the
street to the other places. They're not gonna be mad
at you. They're gonna serve you whatever you want.
Speaker 2 (21:58):
I love it.
Speaker 1 (21:58):
You know they gonna be happy.
Speaker 2 (22:00):
Levey, you are a I would say, your character, man,
your character, your personality. You got me hungry by the way,
I'm hungry. I'm hungry now. But the fact that jazz,
the fact that food, the fact that elevating, and I've
been to places where they've told me circle your movie
hat circul You know, those type of genes are allowed
(22:21):
in here, you know, over the years, and so when
you start setting the standards, you get a certain audience,
and a certain audience expects when they sit across from somebody,
they being met and treated the same. You know what
I'm saying, You can't just you know, or I'll let
you in this time. Then somebody gonna see that. Then
they gonna realize that, Okay, you're as they say, wishy
washy with your pretensious behavior, trying to build affordable luxury
(22:44):
and you're letting anybody yes, And so Levey, can you
tell everybody where your restaurant's act And I'm a rap
up this conversation with you.
Speaker 1 (22:50):
Okay, My restaurant is in Redondo Beach, sixteen eleven South
Carolina Avenue. It's known as the Village. It is the
Village is the heart of Rodondo Beats, California. We are
you know, uh, north of Palas Vernes, south of Hermosa
and Manhattan Beach have Torrance is next to us, and
(23:13):
we are a community of one. Everyone respects each other here.
We have a great walking and cycling and restaurants and bars,
and we are here to serve the community, to provide
a product that best represents everyone who are who want
(23:38):
a different experience and want to enjoy like live Jazz,
in which the den will open a month or two
later after the restaurant, but still the restaurant itself will
still provide and experience to people that we think will
be memorable.
Speaker 2 (23:55):
Thanks for coming on the show we talked to.
Speaker 1 (23:57):
Okay, yes, sir, thank you so much.
Speaker 2 (24:00):
This has been another edition of money Making Conversation Masterclass
hosted by me Rashawn McDonald. Thank you to our guests
on the show today, and thank you for listening to
the audience now. If you want to listen to any
episode or want to be a guest on the show,
please visit Moneymakingconversations dot com. Our social media handle is
money Making Conversation. Join us next week and remember to
always leave with your gifts. Keep winning.
Hi.
Speaker 2 (00:00):
I am Rashan McDonald host the weekly Money Making Conversation
Masterclass show. The interviews and information that this show provides
are for everyone. It's time to stop reading other people's
success stories and start living your own. If you want
to be a guest on my show, please visit our website,
Moneymaking Conversations dot com and clip the be a guest
button priss submit and information will come directly to me.
(00:24):
Now let's get this show started. My guest is redefining
the dining landscape by making affordable luxury accessible to every
day consumer. I'm talking about food, eating eating now. The
reference I was doing football feed me, feed me, feed me.
His company's mission is to bring elevated culinary experiences to
the community, ensuring that exceptional hospitality and high quality cuisine
(00:48):
are within reach for everyone without the need to travel far.
Please welcome to Money Making Conversation Masterclass. Love A. How
you doing, sir?
Speaker 1 (00:58):
How you doing, Russauran? How you doing?
Speaker 2 (01:00):
Pretty good?
Speaker 1 (01:00):
Man?
Speaker 2 (01:01):
When you say travel far and I'm from the neighborhood, okay,
affordable affordable, you know, affordable barbecue, stayd you know, uh
go round now, man, give me some subway, can give
me some ribs at the end of the night club.
Man at the link, Man outside, I'm at the barber shop,
the boot and man, he ain't on me at the barbershop. Okay,
(01:24):
you know I'm talking about that. That's affordable living. That's
affordable eating for me. Brother, Okay, what are you talking about,
Levey Man.
Speaker 1 (01:32):
We are talking about Redondo Beach.
Speaker 2 (01:36):
Affordable luxury as DNDA Beach, California, right right down outside
of Yep, just south of Los Angeles, Yep.
Speaker 1 (01:45):
Dnald Beach, California, next to Manhattan Beach, Mossa Beach, north
of Palace Verda's Peninsula. And what we're doing is we're
talking about affordable luxury where we have designed our concept,
which from my time spent in Long Island Easthampton's montacu
(02:07):
which we have designed this concept to provide a better
dining experience than what traditionally exists in the territory. As
you know from being a resident here for years, the
territory doesn't normally consist of fine dining restaurants. It's very casual,
(02:33):
very casual. People here, very casual. They like their flip flops,
they like their trucker cats. Man, and you try to do,
they will go crazy, So you got to be mindful
of that. But at the same time, there is an
audience here that is looking for a more sophisticated dining experience,
(02:54):
especially when it comes to brunches and dinner service.
Speaker 2 (03:00):
It's really interesting you say all this, Levey, because I've
lived in La Los Angeles for fifteen years, and so
when you start sliding down to the Redondo Beach, Manhattan Beach,
that's like you're going to San Diego. Everybody, if you
going to San Diego, you're gonna go right past all
these places. Okay, And you know, as they said, growing up,
high falluting. That's high polluting country down there, you know.
(03:23):
And so but you're telling me, Rashwan, casual dining is
what people really is what populates the area.
Speaker 1 (03:29):
Correct, Yes it does. And there's a lot of fine
dying sorry casual dining here, but there's less fine dining.
Why is that?
Speaker 2 (03:39):
That's what That's what That's what started me because you
know that area down there that they got money, they
got money.
Speaker 1 (03:45):
Well, well, the thing is a lot of people have
that misconception of the beach territories is just full of money. Right, Yes,
there are very there are very affluent people here in
the South Bay, but there's also a large scale middle.
Speaker 2 (04:05):
Class people, a large every time, a large, brother, giant, big,
it's huge. Don't get confused here with that little small
area of people. I'm trying to reach that big group
of people who can afford affordable luxury dining. And that's
what you want to bring to the table.
Speaker 1 (04:26):
Correct exactly, And a lot of them want it like
they're there. So what I learned about the territory is
that there are affluent people here, who financially affluent people here,
and what they're they're looking for the option. They want
the option to be able to go to the uh
(04:49):
uh casual spot or pop up into something that's a
little bit more sophisticated, and it's it's I ever really
been given to them. I think when Sea Milan's was here,
the old set Milans over by where Bristol Farms used
to be, on the corner of pch and Palace Verdi's Boulevard,
(05:13):
I think when that was about.
Speaker 2 (05:15):
Pacific Coast Highway. I'm tell you, brother, you're talking to
everybody in the country here. You're not talking to your
cousin down the street now, pH now I gotta stop you, Levey.
That's Pacific Coast Highway. Everyone. I'm about to translate. I'm
moving forward. He just said, Dando Beach like everybody knew
we Rodondo Beach Rhdando Beach, California. Manha In Beach, California.
I'm gonna get on you, brother, because I know why
(05:37):
I'm bringing you on the air, because I know you know,
because you know when you talk about five course meals,
you know a lot of people don't know what that means.
When you talking about brunch, a lot of people understand
what that means. There's so many different versions, so let's
start with you. Was talking about what exactly is a
five course meal? And it varies in different places, But
(05:58):
what is your version of a five course meal?
Speaker 1 (06:01):
So so back in back in two thousand and twenty ten,
twenty eleven, I created a concept with the McAllen Scotch
called the five Course Menu of the Evening And this
concept was designed for me to help educate the community
(06:25):
on Singa Moore scotches and spirits with the McAllen, which
is the most collectible single Moore scotch in the world.
And when I created the experience, I myself didn't really
understand the five course menu concept. I'm like, all I
(06:46):
know is I like to eat, right, you say this
five courses were good like So, so when I started
understanding more about the the object of consumption, food consumption
and dining, I said, you know what I said, man,
(07:08):
this is very interesting because the average consumer, especially in
our community, in the African American community, we don't look
at five courses. That's just being five courses that are educational.
So when I created the five course minion of the
(07:28):
Evening with a really good friend of mine, Kieran Elliott,
who was the national ambassador for at the time, he
was just the national ambassador for the McCallan Scotch for
the United States of America, and we were putting this
concept together. He said, you do whatever you want to do,
(07:50):
just let me know, blah blah blah. So I put
this concert together and I'm learning from these chefs and
we're talking to these different restaurants, and what I gathered was, Okay,
the average person that drinks singamore Scotch or goes out
to dinner doesn't understand that each part of that meal
(08:11):
is a course. So, for instance, if you go to
a restaurant and you have if you go to a
roof Chris or back in they had the claim jumpers,
and if you have, you order a dish and it
has you know, a protein, a vegetable, this or that,
(08:34):
blah blah. I said, man, that's like three courses in
one dish. So I said, you know what, we should
make it the five course menu of the evening, because
what happens is we can spread out the offering and
it could be number one healthier, but it could also
(08:54):
give the person a chance to taste different flavors and
varieties to better suit their needs. And they could also
pair it with these expressions of this single mare that
they seem to want to have access to. Everyone wanted
to have access to the McCallen, especially on our side
(09:16):
of things. So you look at most African Americans, they
would look at Hennessy and they would look at Hennessy
as a go to And I'd say, man, you know,
once I learned how things work, I said, man, you know,
there's more to just to spirits than just drinking it.
There's also the collectible aspect of it. There is the
(09:39):
aspect of pairing. And so when I was while I
was designing the five course and I said, man, what
can we do to make the five course meaning of
the evening more approachable but at the same time still educational.
And so what I did was, I said, you know, hey,
let's take this dinner and let's uh move it around
(10:03):
to different restaurants and work with different chefs, and let's
try different cuisine, and let's also use this to educate
the people or the attendees about spirits and about singamore
Scotts and why this particular Scots is different than the
(10:24):
other Scotts.
Speaker 2 (10:25):
So so that was tied more into the liquor experience
more so than the food experience.
Speaker 1 (10:31):
Well, well it was, it was, It was really, it
was tied into It was tied into both. It was
tied into liquor, and it was also tied into food
particular restaurant that at that particular restaurant. Yeah, we've done
some some some bomb places. We've done Darren's and Manhattan Beach.
(10:54):
We've done Brooke Williamson, who's a celebrity top chef who's
a friend of mine, who's on Food Network every other day, Uh,
apply provisions. We started with her. Actually we've done Vibrado
Herbouperts Jazz Grill in Beverly, Glenn. We we I've done
too with Ed and his daughter there because it was
(11:15):
such a big hit there.
Speaker 2 (11:17):
So this is this is something you started. Now, A
traditional five course meal basically is a derv correct and
then and I'm talking on the food side, is an observed?
Then there's an appetizer, and then it's a salad, and
then it's the main entrade. Is that incorrect? And then
a dessert? Is that tradition?
Speaker 3 (11:37):
Yeah?
Speaker 1 (11:37):
That not necessarily cool.
Speaker 2 (11:39):
That's why that's what I'm saying. Educate me.
Speaker 1 (11:40):
Now.
Speaker 2 (11:41):
I know they are different.
Speaker 1 (11:42):
Aud It's based around the chef. So the chef. The
chef pretty much says, okay, you know, I'm pairing this
particular It could be wine, it could be Scotts, it
can be whatever. And they say, I'm pairing. I'm doing
five courses which beverage, whether it be a Scotch or
(12:03):
a wine or a bourbon. What makes sense for this
dish and what's also not going to I guess I
would say push the diner over the edge, or overwhelm them,
or overwhelm the diner. So you say, okay, for instance,
(12:26):
most of our dinners like we just recently completed the
Dalmore Dinner over at Pacific Center Prime here in Bredondo
and the Dalmore Dinner Dal Morris is also another high
end Singamore Scotts who we have a great partnership withness
owned by a company called Witton Mackay in Scotland.
Speaker 3 (12:47):
Please don't go anywhere, We'll be right back with more
money Making Conversations Masterclass. Welcome back to the Money Making Conversation.
He's Masterclass hosted by Rashaan McDonald. Money Making Conversations. Masterclass
continues online at Moneymakingconversations dot com and follow money Making
(13:09):
Conversations Masterclass on Facebook, Twitter and Instagram.
Speaker 2 (13:14):
Now, so, but these are affordable though, you know, because
you keep using the word all affordable, iv HI and affordable.
I've never seen them in the same sentence. That's all
I'm saying.
Speaker 1 (13:29):
If you know what you're doing, okay.
Speaker 2 (13:31):
Understanding the brands, Okay.
Speaker 1 (13:34):
They can all be affordable. Great, If you know what
you're doing, you don't gotta go get the ten thousand
dollars bottle of Scotch. You can rock. You can rock
with the with a three hundred dollars bottle of Scotch
and still be considered affordable because again you're thinking about
health and wellness too, So you're not You're not gonna
take a three hundred dollar bttle of Scott's drinking the
(13:54):
whole bottle one night, you know, you know, I mean
some people do, but know not all of us. You
know you.
Speaker 2 (14:04):
Could take it, and you like you can't, but you can't.
Speaker 1 (14:12):
You take the bottle and you say, Okay, this free
in our bottle of scott You're sipping it. You're drinking
little shots of it, and you're but you're sipping those
shots out of fine crystal. We prefer the Ralph Lauren
Lee Hey crystal uh Phutson glasses which we use. We're
gonna using that Montak and you say yeah, you say,
(14:36):
you say, hey, I'll take a little shot of this.
So when you go back to to how the whole
h affordable, UH will find dining works. We just did
the Dial Moore dinner there. Uh was our last dinner.
We're going to do more, but're right now. I think
the bulk of them will be at Montak. A lot
(14:56):
of are the people that came, a lot of people
that that participated in the dinner. These folks know what
they're doing, so they know they're not drinking the highest
of the highest end. But they also know the sophistication
of parent how the food is being paired. They understand
(15:18):
the value of the food that's being paired with Scott Cigamore, Scot, I'm.
Speaker 2 (15:21):
Gonna tell you your boy has never eaten like this.
Speaker 1 (15:24):
Now.
Speaker 2 (15:24):
My wife, she's a wine connoisseur. Okay, oh, when she
sits down, you know, I can't have your wine, men,
And then she goes down her list picks it out,
so you know, right now, she's in love with this conversation.
Right now I am. I am a water and lemonade.
Speaker 1 (15:45):
And we gotta we go there. So we're gonna have
to put her on some of this stuff. So some
of the stuff we're pouring here at montok will be
pouring like the nineteen eighty two shot My Leave, we
have loads of which is a super brilliant wine, and
we'll be pouring the bron continc He's.
Speaker 2 (16:04):
Based in southern California, a place I'm very familiar with
because I lived in Los Angeles, California for fifteen years.
And he's down just south of Los Angeles and Redondo Beach.
Tell me about Montalk.
Speaker 1 (16:18):
So. Montalk is our newest concept at Peninsula Hospitality Concepts.
It's based around East Hampton's Long Island, New York. And
one of the things we wanted to do is we
wanted to create an experience that was different from the
(16:41):
other properties here in the South Bay. And a lot
of stuff in the territory is very rustic coastal and
we noticed that. And I noticed that from day one.
I said, man, why does everything look the same? Why
does everything look the same? Why is everything I have
the same vibe? And when we were going into the design,
(17:06):
I said, I talked to my friend Latissa Moodie, who
is a big designer. She designs all of Gordon Ramsay stuff.
Uh and so I said, you know what, Latita, I
love Gordon, but I don't want my places to look
like he is. You know, I said, don't tell him.
I said, so and so and so she came back
(17:31):
and she said, well, what do you want to do?
And I said, you know what I want to do.
I said, I have a great relationship with the Lawrence
Ralph Lauren and his family. I said, I respect everything
that they've built, and I said, I would really like
for my place to reflect what their stores look like,
(17:55):
what his homes look like. And I said, I think
that would give me more of an advantage when it
came to consumers who wanted a place that felt more
like home versus like I'm going to the restaurant. I
wanted them to come into Montaque and feel warmth and coziness.
(18:18):
And also I wanted the service to reflect what they've
done as a family with their brand and the products,
which is the stores, the restaurants. Did you know the
polo bar all so I said, okay, you know what,
we don't have that here. You know, it exists in
New York, in Chicago, in Paris and London, but it
(18:39):
doesn't exist here. And you know, they could easily open
up something in California and especially in la They you know,
they can do whatever they want. And so as we
were designing this, I had first started out with my
friend Teresa Fatino in Manhattan Beach who used to work
for Ralph Lauren and she did a concert with a
(19:00):
friend of mine, David Slay in Manhattan Beach, who who's
place it's similar to mine, but not close that's my boy,
but he ain't. He not doing it like this. That's
my boy boy. I just talked you of the day,
but he ain't doing like this and so so uh,
him and his wife Gail are really good friends of mine,
but I always talked to that to him. And so
(19:24):
we we built Montalk for it to be a luxurious spot,
and we wanted it to be approachable. But then we say,
you know, what else can we do with mon Talk
to separate it from any other restaurant. We know it's
gonna look better and feel better, but what else can
we do? So I got in touch with a friend
(19:47):
of mine, Doug Green, over at both Professional and I said,
you know, I want to do my jazz lounge. I said.
I talked to Edon Albert over at Vibrato and I
told her I wanted to open up a big jazz
club like she has, jazz restaurant like he has. And
of course he said, Levey, you're crazy. That's a lot
(20:07):
of money. You're crazy as a lot. And I said, okay. Well,
then when I came back to reality after I fell
off the planet, I said, you know what, I'm going
to do something smaller. So I talked to Hussein, who
is Herbalfert's bass player, and I said, we say, what
can I do? He said, brother, just start off small.
(20:29):
Just start off small, And so I dumped it down.
I said, I'm in Verdondo Beats. Everybody said, you're in
Verdondo Beat. You can't just go crazy big. So I said, Okay,
you know what I'm gonna do with this backspace. I'm
going to make it into a jazz lounge. But I'm
going to make it into a jazz lounge that's respectful
to the community, but not just dress wise like. So
(20:54):
you know, most people here they want to just roll
up in the spot and the flip flops and the
T shirt and disc. I said, you know what, I'm
gonna eliminate that because there are more sophisticated diners and
and uh doors of town that would appreciate me really
keeping this in line with what it needs to be
(21:17):
to best represent uh the culture of jazz and light
blues and so Montalk. That's how Montalk became. As it
became Okay, I'll have the fine dining restaurant in the front,
not too pretentious. I'm not saying you gotta be wearing
a tuxxedo and all time. But I'm just saying, hey.
Speaker 2 (21:38):
When you come on, shirt, let's.
Speaker 1 (21:43):
Come on man, let's be a little presentable. And if
you want to go do something else, you can wear
the same outfit you wear here and go down the
street to the other places. They're not gonna be mad
at you. They're gonna serve you whatever you want.
Speaker 2 (21:58):
I love it.
Speaker 1 (21:58):
You know they gonna be happy.
Speaker 2 (22:00):
Levey, you are a I would say, your character, man,
your character, your personality. You got me hungry by the way,
I'm hungry. I'm hungry now. But the fact that jazz,
the fact that food, the fact that elevating, and I've
been to places where they've told me circle your movie
hat circul You know, those type of genes are allowed
(22:21):
in here, you know, over the years, and so when
you start setting the standards, you get a certain audience,
and a certain audience expects when they sit across from somebody,
they being met and treated the same. You know what
I'm saying, You can't just you know, or I'll let
you in this time. Then somebody gonna see that. Then
they gonna realize that, Okay, you're as they say, wishy
washy with your pretensious behavior, trying to build affordable luxury
(22:44):
and you're letting anybody yes, And so Levey, can you
tell everybody where your restaurant's act And I'm a rap
up this conversation with you.
Speaker 1 (22:50):
Okay, My restaurant is in Redondo Beach, sixteen eleven South
Carolina Avenue. It's known as the Village. It is the
Village is the heart of Rodondo Beats, California. We are
you know, uh, north of Palas Vernes, south of Hermosa
and Manhattan Beach have Torrance is next to us, and
(23:13):
we are a community of one. Everyone respects each other here.
We have a great walking and cycling and restaurants and bars,
and we are here to serve the community, to provide
a product that best represents everyone who are who want
(23:38):
a different experience and want to enjoy like live Jazz,
in which the den will open a month or two
later after the restaurant, but still the restaurant itself will
still provide and experience to people that we think will
be memorable.
Speaker 2 (23:55):
Thanks for coming on the show we talked to.
Speaker 1 (23:57):
Okay, yes, sir, thank you so much.
Speaker 2 (24:00):
This has been another edition of money Making Conversation Masterclass
hosted by me Rashawn McDonald. Thank you to our guests
on the show today, and thank you for listening to
the audience now. If you want to listen to any
episode or want to be a guest on the show,
please visit Moneymakingconversations dot com. Our social media handle is
money Making Conversation. Join us next week and remember to
always leave with your gifts. Keep winning.
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