November 2, 2024 • 35 mins
Ryan Dudley of The Cellar talks about his 20th Anniversary and The Cellar's 55th. It's all on KFIAM-640!
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
I am your well Fed host, Neil Savedra. How do
you do?
Speaker 2 (00:10):
Thanks for hanging out today. I can't believe it. We
are in November. What the what?
Speaker 1 (00:15):
And we're going.
Speaker 2 (00:17):
To be sliding towards the end of the year sooner
than we think. So let's enjoy these holidays together. Right now,
a friend of the show who's been on many, many
times and is going to be celebrating not only the
fifty fifth anniversary of his restaurant, but his twentieth anniversary
as owner.
Speaker 1 (00:36):
And it's a.
Speaker 2 (00:37):
Spectacular place, a little place maybe you heard of it
called the Seller, not a small little place, The Seller
in Fullerton. Oh you have heard of it. Well, let
me bring Ryan Dudley to the mic again. Nice to
see you, my friend. It's great to see you so, sir.
And you came bringing some gentlemen with you, including your
executive chef and the head of your bar program.
Speaker 1 (01:00):
Don't you introduce them?
Speaker 3 (01:00):
Yeah, Scott Rozales, he's been our executive schet for many years.
Speaker 4 (01:04):
Thanks for having me.
Speaker 1 (01:05):
Nks to see you.
Speaker 3 (01:05):
And then Jason, Yeah, he's our AGM but also runs
our bar program.
Speaker 1 (01:09):
Glad to be here, Nice to see you.
Speaker 2 (01:12):
So what this place? If you haven't been to the seller,
it's just special place. Everything about it, the vibe, the food,
the attention to detail. And I know that a lot
of that in the last twenty years has to do
with the crew and the people, the partners really that
you have there. Tell me how you choose these folks.
(01:33):
What do you look for to make sure that you're
getting somebody that gets the vibe and gives that energy
to the diner as well.
Speaker 3 (01:43):
We really try to focus on a certain type of personality, temperament,
a good fit for culture. More so even that the
you know, the we call it restaurant family, the members
of our family. We want to make sure we're a
good foot fit for them, even more so than if
they are for us. Yeah, that's a good way of
looking at and it is mutual, right absolutely, And for
that reason we've had a pretty good track record, you know,
(02:04):
we haven't you know, we're not ten out of ten
by any stretch. We've made some mistakes over the years,
but by a large especially the current crop managers I have.
They've all been with me through the pandemic. They're all
wonderful people. And and again we hire for certain personality
traite our type, and then we can train the rest.
I mean, And that's really kind of a basic way
to look at it. But you know, chef Scott's you know,
(02:26):
veteran served over in Afghanistan at Rock, came to us
as a cook and before you knew, he's executive chef
for the restaurant. So it's one of those things where
we can find good people and they're willing to stick
around and hang out with me. Well, we can make
it work and they'll stay with us for a while.
Speaker 1 (02:40):
And the good folks tend to rise to the top. Right.
Speaker 2 (02:43):
You can tell who's energetic, who's focused, you know, and
we'll do what's asked and beyond absolutely, and Jason's getting
any indication of that.
Speaker 3 (02:53):
You know, I really didn't need a new manager at
the time, and he came to me. So I've never
had a job this long. He's been bartending for a
while for us, and I love getting in management. I
kind of rolled my eyes, like I really don't need
another manager, but and I'm so glad that we did
because he has just like you said, he just he
has flourished in the last few years since he stepped
in that role.
Speaker 2 (03:12):
So well, it's good of you to listen like that,
and Jason just step forward and say, listen, I've got
I've got more to give, and let's find a way
to utilize that. So you've put together this team. You're
coming up on the fifty fifth anniversary of the location,
a magical location by its very existence, and then your
(03:33):
twentieth anniversary of ownership.
Speaker 3 (03:35):
Right, that's right. So you worked there prior. I actually
did not. No, I worked at our other restaurant, had Dogo.
I worked there the late night gotcha, no, the seller.
In fact, i'd only been there. I think one time
my dad got remarried. We had a dinner there. The
server spilled the sufle sauce down the pants of my tuxedo.
Speaker 1 (03:54):
That's all I remember.
Speaker 3 (03:55):
And then I think the next meal I had there,
I'd already signed a purchase agreement to buy it. Yeah,
it's been twenty years. I was twenty eight then, very
I was the youngest guy in the restaurant when I
bought it, and now I'm I think I'm the oldest
I thing I think I am.
Speaker 2 (04:09):
Feel headshakes, Yes, this is what I'm seeing, but that's
just me, my angle.
Speaker 3 (04:14):
And what's that ride been like for you? It's been incredible.
I mean, you know, that first couple of years, real
steep learning curve. I grew up in restaurants, probably pretty young,
cocky thinking I had it all figured out. But then
we got it going pretty well there, and then that
recession hit in the two thousand and eight, which had
a long lasting effect on the cellar unfortunately. And then
(04:35):
we had a nice kind of renaissance down there about
twelve years ago. Oddly enough, around the time my twin
boys were born. Their birthdays on November fifth, so it
was about that time when the boys were born. We
brought in a whole new crew to kind of like
re revamp the place of some degree, and you know,
Chef Scott was kind of part of that, that new
(04:55):
part of the you know, our restaurant family expanding, uh,
and then things were going great, we bought the second restaurant,
and the pandemic hit, you know, so it's it's definitely
been a wild ride. Some of these difficult times. I
think it prepared us for you know, maybe normal cycles
of the economy, things of that nature. So that's us
I like to look at as a plus. But it
has been a lot of ups and downs, but thankfully
(05:18):
more upstand down, and I just been a real honor.
I've just enjoyed this last twenty years. I just can't
believe it's gone by so fast. I mean, it's unbelievable. Yeah,
that's pretty insane. That's a quick trip to twenty years.
And when you're dealing with a place like the seller
in Fuller ten that's been around, that has legacy chef
(05:39):
for you, how how is that to cook the classics
and make sure that you're covering those things, but also
you know, tickling your experimental artistic site.
Speaker 1 (05:50):
You can jump on the mic there.
Speaker 4 (05:52):
The consistency of doing the classic food is the most challenging,
and then you know, because people come in knowing and
wanting what they've already had, so trying to hit that
standard every single time is the most challenging. With the
new creative stuff, we've kind of built a really good
crew where everyone kind of has a hand in that
cookie jar instead of just me, So the pressure to
be very creative and kind of do that is lift
(06:13):
it off on my shoulder, and all I do is
kind of mentor and kind of help everyone else grow.
So that's kind of the highlight of my job now
is helping people become better cooks.
Speaker 2 (06:23):
That's great too, because once it's you know, it's one
thing to have your own voice as a chef, but
you want to teach somebody to learn techniques but also
their own voice, finding their own you know, what do
they bring as an individual cook to the table as
a chef, I'd imagine.
Speaker 1 (06:40):
Yeah.
Speaker 4 (06:40):
So my kind of philosophy is I have my way,
but people will have their way.
Speaker 1 (06:45):
So I'll show.
Speaker 4 (06:46):
People my way and they might come up with something
better or I'll learn from and then it just helps
all of us grow as a team.
Speaker 2 (06:53):
And you go, this is what I do and why
I do it, and then somebody comes along and says, ah,
well maybe I'll do it this way for this reason,
and then it becomes a powerful tool for sure.
Speaker 1 (07:08):
Just looking at the clock.
Speaker 2 (07:09):
One more thought on here with the bar program, Jason,
and that is that bar programs now are they're not
an additional they're not ancillary to the meal.
Speaker 1 (07:23):
They are.
Speaker 2 (07:26):
Scrutinized and looked at the same as the meal itself.
And does that put a little fire under your ars
to make sure that everything that you're pushing over the
bar is top notch?
Speaker 5 (07:43):
Absolutely, and I think you said it really well. Over
the last ten years or so a little even beyond,
we've seen such a big renaissance in the kraft cocktail scene.
To the restaurants that we're used to serving gin and
tonics and mostly wine have now fully a stablished craft
cocktail programs. It definitely adds an air of competition to
(08:06):
you know, what we do. But in my opinion, you know,
more saturation is better. The more people that are drinking
craft cocktails, the more people want to come out and
try new things. So it gives me and my staff
a lot of opportunity to always be trying to raise
that bar unintended and definitely just gives us a lot
of room to work with. Yeah, coming out with seasonal menus,
(08:30):
brand new drinks, never pretty much, never letting ourselves be
just satisfied and complacent, always working on something new. You know,
the second that we put out a menu seasonally, we
immediately start thinking and working on the next season.
Speaker 1 (08:44):
I love it. I love it, and that's how you
stay fresh?
Speaker 2 (08:46):
All right, we're taking We're talking with the gents from
the Seller restaurant there in Fuller ten when we come back,
because this is killing me.
Speaker 1 (08:54):
The the smells over here are just delightful.
Speaker 2 (08:57):
We'll taste some of the food you brought, some of
the cocktails and talk more as they celebrate their fifty
fifth anniversary coming up and Ryan Dudley himself the owner
twenty years of ownership of this legacy restaurant.
Speaker 6 (09:13):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:19):
Thanks for hanging out with us today as we're in November, man,
and I keep saying it because it's blowing my freaking
mind that we are actually November. We're going to be
We talked about, you know, Thanksgiving earlier. Don't forget we're
doing a forking I know, sorry, a forking thanksgrilling event.
(09:41):
First time we've done this partnership with Wild Fork. Wild
Fork they have stores everywhere and we're going to be
out at there Laguna and de gal location on the
ninth a week from today, So please come out and
say hello. Bill Handle's going to be with me the
whole day we've got people grilling. Chef's grilling up on
the Big Green Eggs out there, provided by our friends
(10:04):
at Big Green Egg. And also they're gonna we'll be
giving away a Big Green Egg Mini Max, which is
their only portable unit and it's a thing of beauty,
plus a bunch of other stuff from Wildfork and I'll
have some swag and stuff there too. The folks from
Zelman's Mittie Mouth Mitz are going to be out there,
so put that on your calendar. A week from today,
(10:26):
November ninth, Bring your friends, come out hang out with
us at Wildfork in Laguna Negal. Wild Fork at Laguna Nogal.
We're going to have a good time, so join us there,
won't you Right now? Talking like I said, with the
boys from Sellar the Cellar in Fullerton. You can find
out more at Sellar Dining dot com, Sellar Dining dot
(10:47):
com on Instagram, at the Sellar Facebook at the Seller restaurant.
Ryan Dudley is the owner. He's been the owner for
twenty years.
Speaker 1 (10:57):
Is young guy. You say twenty eight when you buy it, and.
Speaker 2 (11:02):
Now you're going you're celebrating your twentieth year owning it
and the fifty fifth year of its existence. Name a
couple of things that you think are particularly special about
the Seller.
Speaker 3 (11:18):
Sure, I mean, obviously the decor is spectacular. So it's
designed by a Disney craftsman. His name was Jean White.
He passed away a few years ago, and he designed
and built the restaurant. And so when you go down
into this basement, it is it's kind of mind bending
to think you're an Orange County. It is truly a
spectacular spot, and it's I was just it's kind of
(11:42):
like a described to me as like a movie set,
you know, installed in pieces, and he just did a
great job with it. And over the last twenty years,
for me, it's been more about just maintaining it, restoration,
things of that nature. And it basically looks the same
as it did the day it opened, aside from some
minor modification here and there. And then beyond that again
it's it really is the staff. I mean, these are
(12:05):
lovely people. The Seller had a reputation of being kind
of an intimidating, cold, staunchy, you know, really high end restaurant.
And I grew up a little different, you know, I
my kind of more blue collar background, and I just
wanted more of a family a living room kind of
family room, living room kind of experience for people. And
I think that the staff has really adopted that culture,
(12:25):
and they're they're all so kind. I mean, even when
I eat down there these days, I mean, it's it's
so lovely to be in that incredible environment with that
level of sophistication in terms of service, but they're so friendly.
We talked about Jason's cocktails. I mean, I I PLoud
what we do in our bar, but I think one
of the things that ar Bar does incredibly well is
the level of customer service. And they're so kind, and
(12:46):
we have built friendships with our customers. Our guests have become,
you know, really part of our little family down there
as well as some of them, you know. And then
beyond that, it's it's hard to explain, it's just it
really truly is a family owned business. I really have
enjoyed being in the lives of all of these people.
Speaker 1 (13:07):
You know.
Speaker 3 (13:07):
When I met Scott, you know, he's got a little
boy now, you know. And then when I met him,
he was just getting out of the military and he's
in the reserves and you know, getting out adjacent over
the last five or six years now, maybe longer I
can even keep track. But yeah, it's I think it's
really about I don't know, it's kind of a strange
vibe energy. I don't know how to define it really
at times, but it is. It is truly special, and
(13:28):
I struggle to find restaurants that give me that same
low evoked that same emotion in me. You know, it's
kind of really really unique. That again the best way
to put it.
Speaker 2 (13:40):
It's on trend, yet it's outside of trend. It's not
bound by what fads are or anything like that. It's
the food can be classic yet fresh. It's approachable yet
has the refinements you look for in a great meal.
I mean, I'm nibbling on this, explain, chef nibbling on
(14:00):
this right now, and to melt in your mouth.
Speaker 1 (14:03):
And this is traveled.
Speaker 2 (14:04):
I'm not sitting in the restaurant and it's just melting
your mouth like this. I could eat the minute you
get fall too, and those winds coming. This is what
I want in my belet.
Speaker 1 (14:14):
Yeah.
Speaker 4 (14:15):
So that's our four hour bras short rib with the
forest had potatoes. That's that's one at the cellar and
then the other dish you have in front of you
is our sister restaurant, Heo Localsina, located in the same building,
and that's a Lambshnank media.
Speaker 1 (14:30):
Wow, so sexy.
Speaker 2 (14:34):
I'm eating this today, quite honestly, off of paper plate,
this in a horribly lit, fluorescent lighted room, you know,
not in the sexy, warm embrace of the cellar there
in Fullerton. And this is just exactly what you expect
when you look at it and the smells that are
(14:56):
coming off it, You're like that that is what I
want that I know. This type of food is the
stuff that keeps me coming back somewhere and reminds me
of just how wonderful things are. Okay, we have a
little short of a segment here. Can you guys stick
around for another segment because I want to talk some
more and I want to try some more of the
(15:18):
dishes you brought, and we haven't even started on the cocktails,
so we'll come back talk more with the gang from
the Seller in Fullerton celebrating their fifty to fifth anniversary
as a restaurant, twenty years with Ryan Dudley there.
Speaker 1 (15:35):
It just is.
Speaker 2 (15:38):
It's been years since we met and we built a friendship,
and it really is very special to see it continue
to grow and watch your family and your boys and
stuff grow as my boys grown and all of those things.
So it's really special to have you here. We'll come
back and talk more and how you can celebrate with
(15:58):
them with some events the like coming up.
Speaker 6 (16:01):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (16:06):
Thanks for hanging out with us today.
Speaker 2 (16:07):
We got a fun show today as we you know,
focus on the upcoming Thanksgiving.
Speaker 1 (16:15):
I know it sounds weird.
Speaker 2 (16:17):
I know it's only the second of November, but we
are in the middle of the holidays.
Speaker 1 (16:23):
That's the truth of the matter.
Speaker 2 (16:25):
And today we're celebrating the fifty fifth anniversary of The
Seller in fuller ten and Ryan Dudley's here with us.
You can find out more at sellar Dining dot com.
Sellar Dining dot com. Ryan has been on the show many,
many times, and he is also celebrating his twentieth year
(16:46):
of owning The Seller, which is pretty fantastic as he
built a family and built not only his own family,
but a family of hard working folks and talented folks.
Speaker 1 (16:59):
There at the Cellar as well. You like that? Hunh Kaylea.
She came in and took a swoop. That's good. Isn't
that really really good? Did you try this? Please?
Speaker 2 (17:10):
No, please, Kayla, Please don't wait for me. I know
you like you normally like to wait for me, but don't.
Please dig in. We'll just watch you. You feel you
feel weird about it?
Speaker 1 (17:22):
Now?
Speaker 2 (17:23):
Oh my gosh, you know you you can cut that piece?
Holy smokes, take the bone out at least. Wow, Well
that's a chef. That's a compliment. Look at that, she's
doing a happy dance. So, chef, are you working in
both restaurants? Are you overseeing everything there at both restaurants?
Speaker 4 (17:43):
So I we have a chef the cuisine at the
cellar a little bit, she does a lot of the
operational for the restaurant, for the kitchen itself, and I
kind of oversee her making sure everything's in order. And
I spend a lot more time at Hilailo just because
their events team and they're just a different dynamic that
needs a little bit more hands on help with gotcha.
Speaker 2 (18:04):
And there's more covers, right, there's more seats there at
at Heidalgos that it was more of.
Speaker 4 (18:12):
Our casual dining kind of experience, there's about the same
amount of seats. It's just with them with the limited staffing,
So I'm more involved with the front of their house
and the back of the house, but my attention is
kind of more toward there than the sellers.
Speaker 2 (18:28):
So pairing with these rich foods, Jason, So when you're
putting together the you know they drink program, and you
want something that you know, here is some great mashed
potatoes and wonderful gravy, the richness of the short rip,
all these wonderful flavors, and you want something bright that
(18:49):
can cleanse the palate but also not erase all that
wonderful fat. What now, what would you say I drink
with that?
Speaker 5 (18:58):
So in one of those cups that's going to be
on the darker side. To be honest, I'd recommend going
for our cellar old fashion. The nice thing about our
food that makes my job easy is that we do
have very bold flavors and it gives us opportunity to
make bold cocktails that can stand up to that and
like you said, not wash everything out. Being able to
(19:21):
enjoy both the cocktail and the meals simultaneously, rather than
having to choose one over the other. That right there
is our cellar old fashion. So we partnered with whistle
Pig Whiskey and we bought two barrels of Rye whiskey. Actually,
this one's featuring our private barrel six here a bottle
at one hundred and thirteen proof, so it definitely has
(19:42):
a bit of a kick to it. We make our
own coffee pecan bitters in house, which is a pretty
laborious process, but it's well worth it. Additionally, we use
some of Whistlepigs and barrel aged maple syrup that's finished
in their Rye whiskey barrels. So the cocktails just comes
together as a whole and it's absolutely beautiful.
Speaker 1 (20:02):
So that's fantastic.
Speaker 2 (20:03):
And I know it's slightly wetter than I would normally
have it because of the fact that you made it
and we talked and now I'm but man, still it
the roundness of it still held up to the ice
melting and the flavor is so much depth and taking
that extra step. For those of you, you know that
(20:25):
like to learn about cocktails and like think of oftentimes
one will say that the bitters are the salt and
pepper of a beverage. Now imagine smoked salt versus regular salt,
all these different things, and then you imagine the way
they come together, and taking the time to make your
own bitters.
Speaker 1 (20:46):
I applaud you on that, and it shows.
Speaker 2 (20:48):
I mean, the minute this hits your palette, you can
tell that it's special and it's not you know, canned
in some way, shape or form. That is very lovely.
And you do pick up this, do you pick up
some of that coffee? Those coffee notes much more than
I would have thought. I thought they would have kind
of been you know, rounded over and everything else.
Speaker 5 (21:08):
Yeah, And I think, you know, especially with this cocktail,
what we what we do with all of our drinks
is we don't just take some template and throw a
fancy spirit into it. So for example, just doing a
standard old fashion with regular sugar inkster bitters and a
fancy whiskey, we build the cocktail from the ground up
around the spirit itself. So when I did tasting with
(21:31):
whistle pick, originally I picked up notes of you know,
some maple coffee nuttiness, a little bit of banana almost
in the whisky itself. So I wanted to build an
old fashion around the whiskey rather than just plugging and
playing something like a formula.
Speaker 1 (21:48):
It's so funny, Jason.
Speaker 2 (21:49):
As you're talking about those, I'm rubbing my tongue up
against the roof of my mouth trying to taste some
and every single one of those do kind of I
don't know that I could have pulled them out myself,
but I can find them when you're pointing to them.
Speaker 1 (22:03):
And I will tell you.
Speaker 2 (22:06):
That is one of my favorite cocktails I've had in
a long time. I'm a huge old fashioned fan, and
so you guys at the Cellar have never brought me
a crap old fashion, so to have it out there,
they've always been excellent. This one seems to hit some
(22:28):
fall notes and we'll go into winter with absolutely no problem.
And I'm thinking, wow, this is a really wonderful I
hate to say holiday cocktail because that might give somebody
a different idea of what it is, but there's that
is a really special cocktail and it's quite lovely.
Speaker 5 (22:49):
Yeah, thank you very much, and I totally agree.
Speaker 1 (22:51):
So we actually received these.
Speaker 5 (22:52):
Barrels around August, and so rolling it out in time
for the fall menu and going into winter is just
the perfect time for it. We may decide to switch
it up as we get closer to spring and summer
if we, you know, still have some of it. But
I do think that a good old fashion is not
(23:12):
dependent on the season.
Speaker 1 (23:14):
No. It is one of those things though.
Speaker 2 (23:17):
I can learn a lot about who's behind the stick
by how they do an old fashion.
Speaker 1 (23:23):
And I don't mean if they shake it. That's already.
Speaker 2 (23:28):
That only happened once in the fourteen almost fifteen years.
I've been doing that show at a restaurant where someone
shook it and I'm like, there's like tiny bubbles on
the edge of this.
Speaker 1 (23:41):
Was it shaken? As I'll ask the bar did there?
Speaker 2 (23:45):
It was, okay, I'll have a beer, and what's this
in this one?
Speaker 1 (23:51):
Jason? This lighter one here?
Speaker 5 (23:54):
So that's going to be Hidalgo's classic margharita. I wanted
to bring a little bit of bol so, especially when
it comes to pairing drinks with food. This margarita goes
with just about everything. It's kind of based off of
John Wayne's favorite margarita, which he used to frequent the
cellar back in the day and he'd always come in
from margarita, So we kind of based the recipe here
(24:16):
on the style of that.
Speaker 1 (24:18):
So we use some.
Speaker 5 (24:19):
Age tequila, we do a little bit of sugar syrup,
some fresh squeeze, lime juice, and orange liqure.
Speaker 2 (24:24):
I was going to say, because I'm a fan of
the orange liqueur. Matter of fact, I truth be told,
put a splash of orange liqueur sometimes in my old fashion.
But that is an excellent margarita. And that orange liqueur
I think is a home run. I mean an it's
(24:45):
an expensive ingredient when you could when most people put crap,
they end up putting like a triple suck or something
that's horrible in there. But you actually using those real ingredients.
That's what I make mine with. And this one kicks
mind ass big time. But that's really delicious. And lastly,
(25:06):
what's this other one?
Speaker 5 (25:08):
So that last one is called the Sea of Thieves.
And so we also just received a new custom made
tiki mug, so I wanted to bring the cocktail that
we're featuring in that.
Speaker 1 (25:20):
Yeah, yeah, that's a good one.
Speaker 5 (25:22):
Wow. Tiki is oftentimes thought, as you know, just a
bunch of fruit juices all together, but we wanted to
kind of introduce some seasonality to it, and to me,
this is a perfect fall tiki cocktail. So it's got
some Jamaican rum that's been aged. We're using some almonds,
We're using some cinnamon, some ginger, lemon, and a little
(25:43):
bit of banana as well.
Speaker 2 (25:45):
Super complex, very layered, but fun, playful, but not that
sacrony sweet, you know punch type that is sophisticated and
quite layered. Excellent job all the way. You know what, guys,
let's take another quick break and we'll wrap this up
(26:08):
with a short segment to kind of tell people how
they can celebrate.
Speaker 1 (26:12):
So go nowhere.
Speaker 6 (26:13):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (26:19):
We're gonna be talking about an La Times event to
coming up shortly. We'll tell you about that. I know
it's November. We're smack dab in the middle of it.
Want to remind you that on the ninth, the week
from today, I'm going to be out in Orange County
broadcasting the show live in Laguna nogal They're at Wild
Fork in Laguna Negau. Wild Fork, if you haven't been
(26:40):
there before, it's an amazing place, got amazing food, it's
a great place to shop, and I'll have some friends out.
We'll be grilling up some samples for you and doing
our forkin Thanks thanksgrilling event. First time we've done this
as a partner with Wild Fork. It's gonna be fun.
Bill Handle's going to be co hosting with me the
(27:01):
whole day. Zelman's is going to be out there, all
kinds of good stuff. Big Green Egg is going to
be out there. They'll be giving away a Mini Max
Big Green Egg as well, So please come out there.
I believe you can find out more by going to
KFIM six forty dot com slash Wildfork.
Speaker 1 (27:20):
I think that's right. If not, hit me up on
social media.
Speaker 2 (27:24):
Talking to my buddy there at the cellar as Ryan
Dudley is celebrating his twentieth year as owner and also
the fifty fifth year of the seller in fuller ten
as well. So what you've got planned? You got to
have big doings. You're talking about the Tiki mug. You
also were kind of enough to bring me this challenge coin.
That is awesome. So what's going on? How can people
(27:47):
participate in the anniversaries. You know, we have a lot
going on and pretty much everything's available nightly. So, like
Jason said, we bought a couple barrels of whiskey the
twelve years intended for the fifty fifth anniversary.
Speaker 3 (27:59):
The tiki mug is you said. That is our third
tiki mug with Tiki Tony. Tony's going to be out
on Saturday the ninth, I want to say to sign
mugs and he's got quite a following, so please contact
the restaurant and let's get you down there. He's a
wonderful guy, super fun. And then they're doing a nice
party for me off site. So that's not so much
(28:19):
for the guests, more for my family and the management
team and a few other you know, people that have
been mentors and good to me over the years. We've
got some fun stuff going up there. We do have
a silver oak Wind inner. I believe December fifth, sound right,
and so that should be a really fun event. Again,
that's a little bit down the road here. Before that though,
we have obviously Thanksgiving at the seller decorating her for Christmas,
(28:41):
and I'm trying to think of I'm forget anything.
Speaker 1 (28:43):
How early do they have to get in on that
Thanksgiving and stuff?
Speaker 6 (28:47):
You know?
Speaker 1 (28:47):
It books up.
Speaker 3 (28:48):
We do a little bit of a limited seeding, so
the staff can go home and enjoy their families too,
So there's a little of that. But I would say,
you know, even a couple of weeks out, you're probably
in good shape. And then Jason reminded me on Black
Friday or Saturday, on the Saturday after Black Friday, we
do our holiday wine sale, and it's kind of fun.
It's based on what I always think of like an
industry tasting for wine. So we used to go to
(29:10):
these big ballrooms and try all these wines before we
bought them for the restaurants.
Speaker 1 (29:13):
That doesn't suck.
Speaker 3 (29:14):
It does not at all, and it's actually a little
too much fun. But that being said, you can come
down of the cellar. You can try a bunch of
our wines. I think there is an admission fee, which
I believe gets waived if you buy wine. But you
come down, you try whatever you want. You buy some
wine for the holidays at a discounted rate. It's a
fun little afternoon and people seem to really enjoy it.
Speaker 1 (29:34):
It's awesome. Yeah.
Speaker 3 (29:34):
And then other than that, you know, all these things
are pretty available nightly. Like again, we have the challenge coin,
the mugs, the whiskey, goodness, gracious chef. I forget anything.
I know he's not merch guys. I got to make
sure I get this all covered here.
Speaker 4 (29:46):
We have t shirts, some Tiky Tony original print that
was made just for our restaurants, some handmade swizzle sticks
that he made. So we've been working with Tony for.
Speaker 1 (29:53):
A while now. That's awesome and he's done a.
Speaker 4 (29:55):
Lot of merch for us, and he's been really good
to the restaurant and what Ryan's kind of goal has
been his vision.
Speaker 1 (30:02):
So it's kind of really reflecting what we've gotten going. No,
it worked is gorgeous.
Speaker 2 (30:06):
Holding this in my hand right now, it's just just stellar.
Speaker 3 (30:09):
Well, we gave you one about five years ago. Oh,
I think we're here, and so that barrel has been
kind of carried through and the idea of that one
in your hand there is it's an Emerald anniversary. So
it's a bed of emeralds with the little bowler hat
there on the side and the barrel and it's fun.
Speaker 1 (30:25):
People like it. Oh yeah, how beautiful.
Speaker 4 (30:27):
It's an homage to the other mugs that he made
for us, the little school guy, the cellar hat and
then the barrel.
Speaker 2 (30:34):
Yeah, just beautiful, beautiful work. That's fun to kind of
use those things to commemorate and that people can be
in on the commemoration.
Speaker 3 (30:41):
And yeah, absolutely, I mean it's a big one. I
mean the seller, I'm the third owner as of this year,
I'm the longest running. But you know, for fifty five
years this place has been around, and I think it's
important to celebrate with our guests. And I mean we're
talking about you know, I've guessed that came as children
and now they're bringing their grand It's just wild. And
(31:02):
even in my twenty years, kids that came in for
prom when I first bought it, now they're bringing in
their children. Like it's just it's it's something I think
the community deserves and should be thanked for. I I
really I grew up in Fullerton. I love that town.
And it's a great food town too.
Speaker 2 (31:18):
It continues good and yep has great you know, just
that area, the vibe, everything is very cool.
Speaker 1 (31:25):
Yeah, it's very walkable. There is plenty of parking.
Speaker 3 (31:27):
It's a little bit tough for some people, but beyond that,
I know, I love Fullerton again. It's the downtown is
really nice, like you said, and there's some great new
spots that have popped up, and I feel like I think,
I think it's actually gearing up for like maybe another
little renaissance of some type.
Speaker 1 (31:40):
But it's it's it's a.
Speaker 3 (31:41):
Great, great spot and Dad to be able to share
this a couple of months and celebrate this time of
year with them, and you know, we're just just happy
to be able to give somebody, you know, have a mug,
a glass something could take home and really think about it.
You know, it's a million years ago I did wine
keys and I still have one.
Speaker 1 (31:59):
It's almost falling apart.
Speaker 3 (32:00):
But I was thought, you know, it was so cool
to go home and open my bottle of wine with
my cellar wine opener and all that kind of.
Speaker 1 (32:04):
Stuff, you know.
Speaker 3 (32:05):
And uh, yeah, so it's funny. You know, the chef
got me into this tiki thing. I'll tell you he
told me about that first mug. I thought he was insane.
But next thing, you know, we had two hundred people
lying around the building trying to buy.
Speaker 1 (32:16):
Yeah, ridiculous. Yeah, and there go their works of art.
Speaker 2 (32:20):
I mean that really, uh And it I like that
it continues to shed light on the unexpected there and
that you're constantly keeping things fresh at the cellar and
flirt and and and reminding people. Now as far as
he doll goes and the seller with the holidays, it
(32:40):
can people rent them out for parties? Can they arm me?
Is there thinking you know, corporate parties or anything like that?
Should people be aware of events? Well, I'll say the
seller is a little bit a little bit tougher.
Speaker 1 (32:52):
To do big big groups. We do.
Speaker 3 (32:53):
We do a fair amount. But yes we can accommodate.
We have fixed menus at price all that stuff. And
I must say the Seller as pretty as it is
when she's decorated for Christmas, it's really spectacular.
Speaker 1 (33:04):
It is something really great. And then but.
Speaker 3 (33:06):
Hitdogo though, yeah, she's definitely built four events. I mean
that we do events from twenty to buyout. So we
have a little patio there you can use. So a
Dogo also decorated very very very uh you know, we
all we go all in on Christmas. The chef teases me,
we start out side business. But it decorated it just
decorating it. But yeah, Hitdogo is really built for all
(33:28):
those types of big events and things of that nature.
But yeah, it's it's we you commentate all that we
can and it's it's a fun time of.
Speaker 2 (33:34):
Year, cool and they can find out all the information
for all the celebratory events on the website as well.
Speaker 3 (33:40):
Yeah, and our social media is prolific. Uh, you know,
Olivia could make it out here with the Day does
a fantastic job with our social and it's super fun.
A lot of it takes a lot of jobs at
the chef here, a lot of humor, a lot of
fun things going on. But yeah, either you know the
Hitdogo's Fullerton dot com, sellar Dying dot com, or track
us down on Instagram or wherever whatever your favorite social
(34:02):
media is.
Speaker 1 (34:02):
But well, congratulations, man, I'm thrilled for you, Neil.
Speaker 3 (34:05):
I really appreciate you again. It's been I think I
text you today and it's been ten years since we
first came on your show, and it's insane, it really is.
And you've been so kind as and you're such a
champion for our industry, and just really appreciate you having
us back today.
Speaker 1 (34:16):
It's great to see you in person.
Speaker 2 (34:17):
I just this it's been a while and I think
the last time we actually saw each other, I think
we bumped into each other, not this year, but the
year before at like oogie boogie night.
Speaker 1 (34:29):
Yeah, that's right, that's right.
Speaker 2 (34:32):
So it's it's been a minute, but you know, I
have the greatest respect for you and what you do
and your crew. Everybody is you can tell that they're
focused in their family together and we need to celebrate
good people doing good things. And you're always giving back
to the community and being connected, so you.
Speaker 1 (34:49):
Always have a home here. You know that. I appreciate it.
Speaker 2 (34:51):
That congratulations brother, and thanks for the great food and
the beverages. Man just out of the park, so thanks
so much. Congratulations. Get out there to the seller in
Fuller ten Hidalgos as well. If you want good food
in a good time, they're guaranteed. All right, we'll be
back with more, so go nowhere. This is the Fork Report.
This is KFI heard everywhere on the iHeartRadio app. You've
(35:16):
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio app.
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
I am your well Fed host, Neil Savedra. How do
you do?
Speaker 2 (00:10):
Thanks for hanging out today. I can't believe it. We
are in November. What the what?
Speaker 1 (00:15):
And we're going.
Speaker 2 (00:17):
To be sliding towards the end of the year sooner
than we think. So let's enjoy these holidays together. Right now,
a friend of the show who's been on many, many
times and is going to be celebrating not only the
fifty fifth anniversary of his restaurant, but his twentieth anniversary
as owner.
Speaker 1 (00:36):
And it's a.
Speaker 2 (00:37):
Spectacular place, a little place maybe you heard of it
called the Seller, not a small little place, The Seller
in Fullerton. Oh you have heard of it. Well, let
me bring Ryan Dudley to the mic again. Nice to
see you, my friend. It's great to see you so, sir.
And you came bringing some gentlemen with you, including your
executive chef and the head of your bar program.
Speaker 1 (01:00):
Don't you introduce them?
Speaker 3 (01:00):
Yeah, Scott Rozales, he's been our executive schet for many years.
Speaker 4 (01:04):
Thanks for having me.
Speaker 1 (01:05):
Nks to see you.
Speaker 3 (01:05):
And then Jason, Yeah, he's our AGM but also runs
our bar program.
Speaker 1 (01:09):
Glad to be here, Nice to see you.
Speaker 2 (01:12):
So what this place? If you haven't been to the seller,
it's just special place. Everything about it, the vibe, the food,
the attention to detail. And I know that a lot
of that in the last twenty years has to do
with the crew and the people, the partners really that
you have there. Tell me how you choose these folks.
(01:33):
What do you look for to make sure that you're
getting somebody that gets the vibe and gives that energy
to the diner as well.
Speaker 3 (01:43):
We really try to focus on a certain type of personality, temperament,
a good fit for culture. More so even that the
you know, the we call it restaurant family, the members
of our family. We want to make sure we're a
good foot fit for them, even more so than if
they are for us. Yeah, that's a good way of
looking at and it is mutual, right absolutely, And for
that reason we've had a pretty good track record, you know,
(02:04):
we haven't you know, we're not ten out of ten
by any stretch. We've made some mistakes over the years,
but by a large especially the current crop managers I have.
They've all been with me through the pandemic. They're all
wonderful people. And and again we hire for certain personality
traite our type, and then we can train the rest.
I mean, And that's really kind of a basic way
to look at it. But you know, chef Scott's you know,
(02:26):
veteran served over in Afghanistan at Rock, came to us
as a cook and before you knew, he's executive chef
for the restaurant. So it's one of those things where
we can find good people and they're willing to stick
around and hang out with me. Well, we can make
it work and they'll stay with us for a while.
Speaker 1 (02:40):
And the good folks tend to rise to the top. Right.
Speaker 2 (02:43):
You can tell who's energetic, who's focused, you know, and
we'll do what's asked and beyond absolutely, and Jason's getting
any indication of that.
Speaker 3 (02:53):
You know, I really didn't need a new manager at
the time, and he came to me. So I've never
had a job this long. He's been bartending for a
while for us, and I love getting in management. I
kind of rolled my eyes, like I really don't need
another manager, but and I'm so glad that we did
because he has just like you said, he just he
has flourished in the last few years since he stepped
in that role.
Speaker 2 (03:12):
So well, it's good of you to listen like that,
and Jason just step forward and say, listen, I've got
I've got more to give, and let's find a way
to utilize that. So you've put together this team. You're
coming up on the fifty fifth anniversary of the location,
a magical location by its very existence, and then your
(03:33):
twentieth anniversary of ownership.
Speaker 3 (03:35):
Right, that's right. So you worked there prior. I actually
did not. No, I worked at our other restaurant, had Dogo.
I worked there the late night gotcha, no, the seller.
In fact, i'd only been there. I think one time
my dad got remarried. We had a dinner there. The
server spilled the sufle sauce down the pants of my tuxedo.
Speaker 1 (03:54):
That's all I remember.
Speaker 3 (03:55):
And then I think the next meal I had there,
I'd already signed a purchase agreement to buy it. Yeah,
it's been twenty years. I was twenty eight then, very
I was the youngest guy in the restaurant when I
bought it, and now I'm I think I'm the oldest
I thing I think I am.
Speaker 2 (04:09):
Feel headshakes, Yes, this is what I'm seeing, but that's
just me, my angle.
Speaker 3 (04:14):
And what's that ride been like for you? It's been incredible.
I mean, you know, that first couple of years, real
steep learning curve. I grew up in restaurants, probably pretty young,
cocky thinking I had it all figured out. But then
we got it going pretty well there, and then that
recession hit in the two thousand and eight, which had
a long lasting effect on the cellar unfortunately. And then
(04:35):
we had a nice kind of renaissance down there about
twelve years ago. Oddly enough, around the time my twin
boys were born. Their birthdays on November fifth, so it
was about that time when the boys were born. We
brought in a whole new crew to kind of like
re revamp the place of some degree, and you know,
Chef Scott was kind of part of that, that new
(04:55):
part of the you know, our restaurant family expanding, uh,
and then things were going great, we bought the second restaurant,
and the pandemic hit, you know, so it's it's definitely
been a wild ride. Some of these difficult times. I
think it prepared us for you know, maybe normal cycles
of the economy, things of that nature. So that's us
I like to look at as a plus. But it
has been a lot of ups and downs, but thankfully
(05:18):
more upstand down, and I just been a real honor.
I've just enjoyed this last twenty years. I just can't
believe it's gone by so fast. I mean, it's unbelievable. Yeah,
that's pretty insane. That's a quick trip to twenty years.
And when you're dealing with a place like the seller
in Fuller ten that's been around, that has legacy chef
(05:39):
for you, how how is that to cook the classics
and make sure that you're covering those things, but also
you know, tickling your experimental artistic site.
Speaker 1 (05:50):
You can jump on the mic there.
Speaker 4 (05:52):
The consistency of doing the classic food is the most challenging,
and then you know, because people come in knowing and
wanting what they've already had, so trying to hit that
standard every single time is the most challenging. With the
new creative stuff, we've kind of built a really good
crew where everyone kind of has a hand in that
cookie jar instead of just me, So the pressure to
be very creative and kind of do that is lift
(06:13):
it off on my shoulder, and all I do is
kind of mentor and kind of help everyone else grow.
So that's kind of the highlight of my job now
is helping people become better cooks.
Speaker 2 (06:23):
That's great too, because once it's you know, it's one
thing to have your own voice as a chef, but
you want to teach somebody to learn techniques but also
their own voice, finding their own you know, what do
they bring as an individual cook to the table as
a chef, I'd imagine.
Speaker 1 (06:40):
Yeah.
Speaker 4 (06:40):
So my kind of philosophy is I have my way,
but people will have their way.
Speaker 1 (06:45):
So I'll show.
Speaker 4 (06:46):
People my way and they might come up with something
better or I'll learn from and then it just helps
all of us grow as a team.
Speaker 2 (06:53):
And you go, this is what I do and why
I do it, and then somebody comes along and says, ah,
well maybe I'll do it this way for this reason,
and then it becomes a powerful tool for sure.
Speaker 1 (07:08):
Just looking at the clock.
Speaker 2 (07:09):
One more thought on here with the bar program, Jason,
and that is that bar programs now are they're not
an additional they're not ancillary to the meal.
Speaker 1 (07:23):
They are.
Speaker 2 (07:26):
Scrutinized and looked at the same as the meal itself.
And does that put a little fire under your ars
to make sure that everything that you're pushing over the
bar is top notch?
Speaker 5 (07:43):
Absolutely, and I think you said it really well. Over
the last ten years or so a little even beyond,
we've seen such a big renaissance in the kraft cocktail scene.
To the restaurants that we're used to serving gin and
tonics and mostly wine have now fully a stablished craft
cocktail programs. It definitely adds an air of competition to
(08:06):
you know, what we do. But in my opinion, you know,
more saturation is better. The more people that are drinking
craft cocktails, the more people want to come out and
try new things. So it gives me and my staff
a lot of opportunity to always be trying to raise
that bar unintended and definitely just gives us a lot
of room to work with. Yeah, coming out with seasonal menus,
(08:30):
brand new drinks, never pretty much, never letting ourselves be
just satisfied and complacent, always working on something new. You know,
the second that we put out a menu seasonally, we
immediately start thinking and working on the next season.
Speaker 1 (08:44):
I love it. I love it, and that's how you
stay fresh?
Speaker 2 (08:46):
All right, we're taking We're talking with the gents from
the Seller restaurant there in Fuller ten when we come back,
because this is killing me.
Speaker 1 (08:54):
The the smells over here are just delightful.
Speaker 2 (08:57):
We'll taste some of the food you brought, some of
the cocktails and talk more as they celebrate their fifty
fifth anniversary coming up and Ryan Dudley himself the owner
twenty years of ownership of this legacy restaurant.
Speaker 6 (09:13):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:19):
Thanks for hanging out with us today as we're in November, man,
and I keep saying it because it's blowing my freaking
mind that we are actually November. We're going to be
We talked about, you know, Thanksgiving earlier. Don't forget we're
doing a forking I know, sorry, a forking thanksgrilling event.
(09:41):
First time we've done this partnership with Wild Fork. Wild
Fork they have stores everywhere and we're going to be
out at there Laguna and de gal location on the
ninth a week from today, So please come out and
say hello. Bill Handle's going to be with me the
whole day we've got people grilling. Chef's grilling up on
the Big Green Eggs out there, provided by our friends
(10:04):
at Big Green Egg. And also they're gonna we'll be
giving away a Big Green Egg Mini Max, which is
their only portable unit and it's a thing of beauty,
plus a bunch of other stuff from Wildfork and I'll
have some swag and stuff there too. The folks from
Zelman's Mittie Mouth Mitz are going to be out there,
so put that on your calendar. A week from today,
(10:26):
November ninth, Bring your friends, come out hang out with
us at Wildfork in Laguna Negal. Wild Fork at Laguna Nogal.
We're going to have a good time, so join us there,
won't you Right now? Talking like I said, with the
boys from Sellar the Cellar in Fullerton. You can find
out more at Sellar Dining dot com, Sellar Dining dot
(10:47):
com on Instagram, at the Sellar Facebook at the Seller restaurant.
Ryan Dudley is the owner. He's been the owner for
twenty years.
Speaker 1 (10:57):
Is young guy. You say twenty eight when you buy it, and.
Speaker 2 (11:02):
Now you're going you're celebrating your twentieth year owning it
and the fifty fifth year of its existence. Name a
couple of things that you think are particularly special about
the Seller.
Speaker 3 (11:18):
Sure, I mean, obviously the decor is spectacular. So it's
designed by a Disney craftsman. His name was Jean White.
He passed away a few years ago, and he designed
and built the restaurant. And so when you go down
into this basement, it is it's kind of mind bending
to think you're an Orange County. It is truly a
spectacular spot, and it's I was just it's kind of
(11:42):
like a described to me as like a movie set,
you know, installed in pieces, and he just did a
great job with it. And over the last twenty years,
for me, it's been more about just maintaining it, restoration,
things of that nature. And it basically looks the same
as it did the day it opened, aside from some
minor modification here and there. And then beyond that again
it's it really is the staff. I mean, these are
(12:05):
lovely people. The Seller had a reputation of being kind
of an intimidating, cold, staunchy, you know, really high end restaurant.
And I grew up a little different, you know, I
my kind of more blue collar background, and I just
wanted more of a family a living room kind of
family room, living room kind of experience for people. And
I think that the staff has really adopted that culture,
(12:25):
and they're they're all so kind. I mean, even when
I eat down there these days, I mean, it's it's
so lovely to be in that incredible environment with that
level of sophistication in terms of service, but they're so friendly.
We talked about Jason's cocktails. I mean, I I PLoud
what we do in our bar, but I think one
of the things that ar Bar does incredibly well is
the level of customer service. And they're so kind, and
(12:46):
we have built friendships with our customers. Our guests have become,
you know, really part of our little family down there
as well as some of them, you know. And then
beyond that, it's it's hard to explain, it's just it
really truly is a family owned business. I really have
enjoyed being in the lives of all of these people.
Speaker 1 (13:07):
You know.
Speaker 3 (13:07):
When I met Scott, you know, he's got a little
boy now, you know. And then when I met him,
he was just getting out of the military and he's
in the reserves and you know, getting out adjacent over
the last five or six years now, maybe longer I
can even keep track. But yeah, it's I think it's
really about I don't know, it's kind of a strange
vibe energy. I don't know how to define it really
at times, but it is. It is truly special, and
(13:28):
I struggle to find restaurants that give me that same
low evoked that same emotion in me. You know, it's
kind of really really unique. That again the best way
to put it.
Speaker 2 (13:40):
It's on trend, yet it's outside of trend. It's not
bound by what fads are or anything like that. It's
the food can be classic yet fresh. It's approachable yet
has the refinements you look for in a great meal.
I mean, I'm nibbling on this, explain, chef nibbling on
(14:00):
this right now, and to melt in your mouth.
Speaker 1 (14:03):
And this is traveled.
Speaker 2 (14:04):
I'm not sitting in the restaurant and it's just melting
your mouth like this. I could eat the minute you
get fall too, and those winds coming. This is what
I want in my belet.
Speaker 1 (14:14):
Yeah.
Speaker 4 (14:15):
So that's our four hour bras short rib with the
forest had potatoes. That's that's one at the cellar and
then the other dish you have in front of you
is our sister restaurant, Heo Localsina, located in the same building,
and that's a Lambshnank media.
Speaker 1 (14:30):
Wow, so sexy.
Speaker 2 (14:34):
I'm eating this today, quite honestly, off of paper plate,
this in a horribly lit, fluorescent lighted room, you know,
not in the sexy, warm embrace of the cellar there
in Fullerton. And this is just exactly what you expect
when you look at it and the smells that are
(14:56):
coming off it, You're like that that is what I
want that I know. This type of food is the
stuff that keeps me coming back somewhere and reminds me
of just how wonderful things are. Okay, we have a
little short of a segment here. Can you guys stick
around for another segment because I want to talk some
more and I want to try some more of the
(15:18):
dishes you brought, and we haven't even started on the cocktails,
so we'll come back talk more with the gang from
the Seller in Fullerton celebrating their fifty to fifth anniversary
as a restaurant, twenty years with Ryan Dudley there.
Speaker 1 (15:35):
It just is.
Speaker 2 (15:38):
It's been years since we met and we built a friendship,
and it really is very special to see it continue
to grow and watch your family and your boys and
stuff grow as my boys grown and all of those things.
So it's really special to have you here. We'll come
back and talk more and how you can celebrate with
(15:58):
them with some events the like coming up.
Speaker 6 (16:01):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (16:06):
Thanks for hanging out with us today.
Speaker 2 (16:07):
We got a fun show today as we you know,
focus on the upcoming Thanksgiving.
Speaker 1 (16:15):
I know it sounds weird.
Speaker 2 (16:17):
I know it's only the second of November, but we
are in the middle of the holidays.
Speaker 1 (16:23):
That's the truth of the matter.
Speaker 2 (16:25):
And today we're celebrating the fifty fifth anniversary of The
Seller in fuller ten and Ryan Dudley's here with us.
You can find out more at sellar Dining dot com.
Sellar Dining dot com. Ryan has been on the show many,
many times, and he is also celebrating his twentieth year
(16:46):
of owning The Seller, which is pretty fantastic as he
built a family and built not only his own family,
but a family of hard working folks and talented folks.
Speaker 1 (16:59):
There at the Cellar as well. You like that? Hunh Kaylea.
She came in and took a swoop. That's good. Isn't
that really really good? Did you try this? Please?
Speaker 2 (17:10):
No, please, Kayla, Please don't wait for me. I know
you like you normally like to wait for me, but don't.
Please dig in. We'll just watch you. You feel you
feel weird about it?
Speaker 1 (17:22):
Now?
Speaker 2 (17:23):
Oh my gosh, you know you you can cut that piece?
Holy smokes, take the bone out at least. Wow, Well
that's a chef. That's a compliment. Look at that, she's
doing a happy dance. So, chef, are you working in
both restaurants? Are you overseeing everything there at both restaurants?
Speaker 4 (17:43):
So I we have a chef the cuisine at the
cellar a little bit, she does a lot of the
operational for the restaurant, for the kitchen itself, and I
kind of oversee her making sure everything's in order. And
I spend a lot more time at Hilailo just because
their events team and they're just a different dynamic that
needs a little bit more hands on help with gotcha.
Speaker 2 (18:04):
And there's more covers, right, there's more seats there at
at Heidalgos that it was more of.
Speaker 4 (18:12):
Our casual dining kind of experience, there's about the same
amount of seats. It's just with them with the limited staffing,
So I'm more involved with the front of their house
and the back of the house, but my attention is
kind of more toward there than the sellers.
Speaker 2 (18:28):
So pairing with these rich foods, Jason, So when you're
putting together the you know they drink program, and you
want something that you know, here is some great mashed
potatoes and wonderful gravy, the richness of the short rip,
all these wonderful flavors, and you want something bright that
(18:49):
can cleanse the palate but also not erase all that
wonderful fat. What now, what would you say I drink
with that?
Speaker 5 (18:58):
So in one of those cups that's going to be
on the darker side. To be honest, I'd recommend going
for our cellar old fashion. The nice thing about our
food that makes my job easy is that we do
have very bold flavors and it gives us opportunity to
make bold cocktails that can stand up to that and
like you said, not wash everything out. Being able to
(19:21):
enjoy both the cocktail and the meals simultaneously, rather than
having to choose one over the other. That right there
is our cellar old fashion. So we partnered with whistle
Pig Whiskey and we bought two barrels of Rye whiskey. Actually,
this one's featuring our private barrel six here a bottle
at one hundred and thirteen proof, so it definitely has
(19:42):
a bit of a kick to it. We make our
own coffee pecan bitters in house, which is a pretty
laborious process, but it's well worth it. Additionally, we use
some of Whistlepigs and barrel aged maple syrup that's finished
in their Rye whiskey barrels. So the cocktails just comes
together as a whole and it's absolutely beautiful.
Speaker 1 (20:02):
So that's fantastic.
Speaker 2 (20:03):
And I know it's slightly wetter than I would normally
have it because of the fact that you made it
and we talked and now I'm but man, still it
the roundness of it still held up to the ice
melting and the flavor is so much depth and taking
that extra step. For those of you, you know that
(20:25):
like to learn about cocktails and like think of oftentimes
one will say that the bitters are the salt and
pepper of a beverage. Now imagine smoked salt versus regular salt,
all these different things, and then you imagine the way
they come together, and taking the time to make your
own bitters.
Speaker 1 (20:46):
I applaud you on that, and it shows.
Speaker 2 (20:48):
I mean, the minute this hits your palette, you can
tell that it's special and it's not you know, canned
in some way, shape or form. That is very lovely.
And you do pick up this, do you pick up
some of that coffee? Those coffee notes much more than
I would have thought. I thought they would have kind
of been you know, rounded over and everything else.
Speaker 5 (21:08):
Yeah, And I think, you know, especially with this cocktail,
what we what we do with all of our drinks
is we don't just take some template and throw a
fancy spirit into it. So for example, just doing a
standard old fashion with regular sugar inkster bitters and a
fancy whiskey, we build the cocktail from the ground up
around the spirit itself. So when I did tasting with
(21:31):
whistle pick, originally I picked up notes of you know,
some maple coffee nuttiness, a little bit of banana almost
in the whisky itself. So I wanted to build an
old fashion around the whiskey rather than just plugging and
playing something like a formula.
Speaker 1 (21:48):
It's so funny, Jason.
Speaker 2 (21:49):
As you're talking about those, I'm rubbing my tongue up
against the roof of my mouth trying to taste some
and every single one of those do kind of I
don't know that I could have pulled them out myself,
but I can find them when you're pointing to them.
Speaker 1 (22:03):
And I will tell you.
Speaker 2 (22:06):
That is one of my favorite cocktails I've had in
a long time. I'm a huge old fashioned fan, and
so you guys at the Cellar have never brought me
a crap old fashion, so to have it out there,
they've always been excellent. This one seems to hit some
(22:28):
fall notes and we'll go into winter with absolutely no problem.
And I'm thinking, wow, this is a really wonderful I
hate to say holiday cocktail because that might give somebody
a different idea of what it is, but there's that
is a really special cocktail and it's quite lovely.
Speaker 5 (22:49):
Yeah, thank you very much, and I totally agree.
Speaker 1 (22:51):
So we actually received these.
Speaker 5 (22:52):
Barrels around August, and so rolling it out in time
for the fall menu and going into winter is just
the perfect time for it. We may decide to switch
it up as we get closer to spring and summer
if we, you know, still have some of it. But
I do think that a good old fashion is not
(23:12):
dependent on the season.
Speaker 1 (23:14):
No. It is one of those things though.
Speaker 2 (23:17):
I can learn a lot about who's behind the stick
by how they do an old fashion.
Speaker 1 (23:23):
And I don't mean if they shake it. That's already.
Speaker 2 (23:28):
That only happened once in the fourteen almost fifteen years.
I've been doing that show at a restaurant where someone
shook it and I'm like, there's like tiny bubbles on
the edge of this.
Speaker 1 (23:41):
Was it shaken? As I'll ask the bar did there?
Speaker 2 (23:45):
It was, okay, I'll have a beer, and what's this
in this one?
Speaker 1 (23:51):
Jason? This lighter one here?
Speaker 5 (23:54):
So that's going to be Hidalgo's classic margharita. I wanted
to bring a little bit of bol so, especially when
it comes to pairing drinks with food. This margarita goes
with just about everything. It's kind of based off of
John Wayne's favorite margarita, which he used to frequent the
cellar back in the day and he'd always come in
from margarita, So we kind of based the recipe here
(24:16):
on the style of that.
Speaker 1 (24:18):
So we use some.
Speaker 5 (24:19):
Age tequila, we do a little bit of sugar syrup,
some fresh squeeze, lime juice, and orange liqure.
Speaker 2 (24:24):
I was going to say, because I'm a fan of
the orange liqueur. Matter of fact, I truth be told,
put a splash of orange liqueur sometimes in my old fashion.
But that is an excellent margarita. And that orange liqueur
I think is a home run. I mean an it's
(24:45):
an expensive ingredient when you could when most people put crap,
they end up putting like a triple suck or something
that's horrible in there. But you actually using those real ingredients.
That's what I make mine with. And this one kicks
mind ass big time. But that's really delicious. And lastly,
(25:06):
what's this other one?
Speaker 5 (25:08):
So that last one is called the Sea of Thieves.
And so we also just received a new custom made
tiki mug, so I wanted to bring the cocktail that
we're featuring in that.
Speaker 1 (25:20):
Yeah, yeah, that's a good one.
Speaker 5 (25:22):
Wow. Tiki is oftentimes thought, as you know, just a
bunch of fruit juices all together, but we wanted to
kind of introduce some seasonality to it, and to me,
this is a perfect fall tiki cocktail. So it's got
some Jamaican rum that's been aged. We're using some almonds,
We're using some cinnamon, some ginger, lemon, and a little
(25:43):
bit of banana as well.
Speaker 2 (25:45):
Super complex, very layered, but fun, playful, but not that
sacrony sweet, you know punch type that is sophisticated and
quite layered. Excellent job all the way. You know what, guys,
let's take another quick break and we'll wrap this up
(26:08):
with a short segment to kind of tell people how
they can celebrate.
Speaker 1 (26:12):
So go nowhere.
Speaker 6 (26:13):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (26:19):
We're gonna be talking about an La Times event to
coming up shortly. We'll tell you about that. I know
it's November. We're smack dab in the middle of it.
Want to remind you that on the ninth, the week
from today, I'm going to be out in Orange County
broadcasting the show live in Laguna nogal They're at Wild
Fork in Laguna Negau. Wild Fork, if you haven't been
(26:40):
there before, it's an amazing place, got amazing food, it's
a great place to shop, and I'll have some friends out.
We'll be grilling up some samples for you and doing
our forkin Thanks thanksgrilling event. First time we've done this
as a partner with Wild Fork. It's gonna be fun.
Bill Handle's going to be co hosting with me the
(27:01):
whole day. Zelman's is going to be out there, all
kinds of good stuff. Big Green Egg is going to
be out there. They'll be giving away a Mini Max
Big Green Egg as well, So please come out there.
I believe you can find out more by going to
KFIM six forty dot com slash Wildfork.
Speaker 1 (27:20):
I think that's right. If not, hit me up on
social media.
Speaker 2 (27:24):
Talking to my buddy there at the cellar as Ryan
Dudley is celebrating his twentieth year as owner and also
the fifty fifth year of the seller in fuller ten
as well. So what you've got planned? You got to
have big doings. You're talking about the Tiki mug. You
also were kind of enough to bring me this challenge coin.
That is awesome. So what's going on? How can people
(27:47):
participate in the anniversaries. You know, we have a lot
going on and pretty much everything's available nightly. So, like
Jason said, we bought a couple barrels of whiskey the
twelve years intended for the fifty fifth anniversary.
Speaker 3 (27:59):
The tiki mug is you said. That is our third
tiki mug with Tiki Tony. Tony's going to be out
on Saturday the ninth, I want to say to sign
mugs and he's got quite a following, so please contact
the restaurant and let's get you down there. He's a
wonderful guy, super fun. And then they're doing a nice
party for me off site. So that's not so much
(28:19):
for the guests, more for my family and the management
team and a few other you know, people that have
been mentors and good to me over the years. We've
got some fun stuff going up there. We do have
a silver oak Wind inner. I believe December fifth, sound right,
and so that should be a really fun event. Again,
that's a little bit down the road here. Before that though,
we have obviously Thanksgiving at the seller decorating her for Christmas,
(28:41):
and I'm trying to think of I'm forget anything.
Speaker 1 (28:43):
How early do they have to get in on that
Thanksgiving and stuff?
Speaker 6 (28:47):
You know?
Speaker 1 (28:47):
It books up.
Speaker 3 (28:48):
We do a little bit of a limited seeding, so
the staff can go home and enjoy their families too,
So there's a little of that. But I would say,
you know, even a couple of weeks out, you're probably
in good shape. And then Jason reminded me on Black
Friday or Saturday, on the Saturday after Black Friday, we
do our holiday wine sale, and it's kind of fun.
It's based on what I always think of like an
industry tasting for wine. So we used to go to
(29:10):
these big ballrooms and try all these wines before we
bought them for the restaurants.
Speaker 1 (29:13):
That doesn't suck.
Speaker 3 (29:14):
It does not at all, and it's actually a little
too much fun. But that being said, you can come
down of the cellar. You can try a bunch of
our wines. I think there is an admission fee, which
I believe gets waived if you buy wine. But you
come down, you try whatever you want. You buy some
wine for the holidays at a discounted rate. It's a
fun little afternoon and people seem to really enjoy it.
Speaker 1 (29:34):
It's awesome. Yeah.
Speaker 3 (29:34):
And then other than that, you know, all these things
are pretty available nightly. Like again, we have the challenge coin,
the mugs, the whiskey, goodness, gracious chef. I forget anything.
I know he's not merch guys. I got to make
sure I get this all covered here.
Speaker 4 (29:46):
We have t shirts, some Tiky Tony original print that
was made just for our restaurants, some handmade swizzle sticks
that he made. So we've been working with Tony for.
Speaker 1 (29:53):
A while now. That's awesome and he's done a.
Speaker 4 (29:55):
Lot of merch for us, and he's been really good
to the restaurant and what Ryan's kind of goal has
been his vision.
Speaker 1 (30:02):
So it's kind of really reflecting what we've gotten going. No,
it worked is gorgeous.
Speaker 2 (30:06):
Holding this in my hand right now, it's just just stellar.
Speaker 3 (30:09):
Well, we gave you one about five years ago. Oh,
I think we're here, and so that barrel has been
kind of carried through and the idea of that one
in your hand there is it's an Emerald anniversary. So
it's a bed of emeralds with the little bowler hat
there on the side and the barrel and it's fun.
Speaker 1 (30:25):
People like it. Oh yeah, how beautiful.
Speaker 4 (30:27):
It's an homage to the other mugs that he made
for us, the little school guy, the cellar hat and
then the barrel.
Speaker 2 (30:34):
Yeah, just beautiful, beautiful work. That's fun to kind of
use those things to commemorate and that people can be
in on the commemoration.
Speaker 3 (30:41):
And yeah, absolutely, I mean it's a big one. I
mean the seller, I'm the third owner as of this year,
I'm the longest running. But you know, for fifty five
years this place has been around, and I think it's
important to celebrate with our guests. And I mean we're
talking about you know, I've guessed that came as children
and now they're bringing their grand It's just wild. And
(31:02):
even in my twenty years, kids that came in for
prom when I first bought it, now they're bringing in
their children. Like it's just it's it's something I think
the community deserves and should be thanked for. I I
really I grew up in Fullerton. I love that town.
And it's a great food town too.
Speaker 2 (31:18):
It continues good and yep has great you know, just
that area, the vibe, everything is very cool.
Speaker 1 (31:25):
Yeah, it's very walkable. There is plenty of parking.
Speaker 3 (31:27):
It's a little bit tough for some people, but beyond that,
I know, I love Fullerton again. It's the downtown is
really nice, like you said, and there's some great new
spots that have popped up, and I feel like I think,
I think it's actually gearing up for like maybe another
little renaissance of some type.
Speaker 1 (31:40):
But it's it's it's a.
Speaker 3 (31:41):
Great, great spot and Dad to be able to share
this a couple of months and celebrate this time of
year with them, and you know, we're just just happy
to be able to give somebody, you know, have a mug,
a glass something could take home and really think about it.
You know, it's a million years ago I did wine
keys and I still have one.
Speaker 1 (31:59):
It's almost falling apart.
Speaker 3 (32:00):
But I was thought, you know, it was so cool
to go home and open my bottle of wine with
my cellar wine opener and all that kind of.
Speaker 1 (32:04):
Stuff, you know.
Speaker 3 (32:05):
And uh, yeah, so it's funny. You know, the chef
got me into this tiki thing. I'll tell you he
told me about that first mug. I thought he was insane.
But next thing, you know, we had two hundred people
lying around the building trying to buy.
Speaker 1 (32:16):
Yeah, ridiculous. Yeah, and there go their works of art.
Speaker 2 (32:20):
I mean that really, uh And it I like that
it continues to shed light on the unexpected there and
that you're constantly keeping things fresh at the cellar and
flirt and and and reminding people. Now as far as
he doll goes and the seller with the holidays, it
(32:40):
can people rent them out for parties? Can they arm me?
Is there thinking you know, corporate parties or anything like that?
Should people be aware of events? Well, I'll say the
seller is a little bit a little bit tougher.
Speaker 1 (32:52):
To do big big groups. We do.
Speaker 3 (32:53):
We do a fair amount. But yes we can accommodate.
We have fixed menus at price all that stuff. And
I must say the Seller as pretty as it is
when she's decorated for Christmas, it's really spectacular.
Speaker 1 (33:04):
It is something really great. And then but.
Speaker 3 (33:06):
Hitdogo though, yeah, she's definitely built four events. I mean
that we do events from twenty to buyout. So we
have a little patio there you can use. So a
Dogo also decorated very very very uh you know, we
all we go all in on Christmas. The chef teases me,
we start out side business. But it decorated it just
decorating it. But yeah, Hitdogo is really built for all
(33:28):
those types of big events and things of that nature.
But yeah, it's it's we you commentate all that we
can and it's it's a fun time of.
Speaker 2 (33:34):
Year, cool and they can find out all the information
for all the celebratory events on the website as well.
Speaker 3 (33:40):
Yeah, and our social media is prolific. Uh, you know,
Olivia could make it out here with the Day does
a fantastic job with our social and it's super fun.
A lot of it takes a lot of jobs at
the chef here, a lot of humor, a lot of
fun things going on. But yeah, either you know the
Hitdogo's Fullerton dot com, sellar Dying dot com, or track
us down on Instagram or wherever whatever your favorite social
(34:02):
media is.
Speaker 1 (34:02):
But well, congratulations, man, I'm thrilled for you, Neil.
Speaker 3 (34:05):
I really appreciate you again. It's been I think I
text you today and it's been ten years since we
first came on your show, and it's insane, it really is.
And you've been so kind as and you're such a
champion for our industry, and just really appreciate you having
us back today.
Speaker 1 (34:16):
It's great to see you in person.
Speaker 2 (34:17):
I just this it's been a while and I think
the last time we actually saw each other, I think
we bumped into each other, not this year, but the
year before at like oogie boogie night.
Speaker 1 (34:29):
Yeah, that's right, that's right.
Speaker 2 (34:32):
So it's it's been a minute, but you know, I
have the greatest respect for you and what you do
and your crew. Everybody is you can tell that they're
focused in their family together and we need to celebrate
good people doing good things. And you're always giving back
to the community and being connected, so you.
Speaker 1 (34:49):
Always have a home here. You know that. I appreciate it.
Speaker 2 (34:51):
That congratulations brother, and thanks for the great food and
the beverages. Man just out of the park, so thanks
so much. Congratulations. Get out there to the seller in
Fuller ten Hidalgos as well. If you want good food
in a good time, they're guaranteed. All right, we'll be
back with more, so go nowhere. This is the Fork Report.
This is KFI heard everywhere on the iHeartRadio app. You've
(35:16):
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio app.
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