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Remarkable Ron

I probably should be singling out Ron Salisbury as Restaurateur of the Decades, but I’ll settle for Restaurateur of the Year right now. He’s a legend in the restaurant industry, part of the celebrated fabric of famous dining over several decades.

He’s beloved by his employees, the most dedicated kind of family man and an inspiration in community commitment. And, he’s a businessman whose life path would make an interesting book, at the very least.

I am always somewhat amused when thinking of him as the “CC.” Rather than serving as chief executive or president, he’s the company’s CC,the company conscience. So typical of Ron and such a correct title.

Ron’s parents, George and Aurelia Salisbury, founded El Cholo on Western Avenue in Los Angeles in 1927 (Aurelia’s parents founded the first El Cholo in 1923). It has become the oldest and most successful Mexican restaurant in Los Angeles. Ron assumed ownership in 1967, doubling its size to include a colorful open-air patio and a full bar.

The restaurant’s fame is nationwide and then some. It’s where you find celebrities hanging out with mainstream diners.

Ron formed Restaurant Business Inc. in 1967, and the restaurant consortium expanded into the founding and current ownership of El Cholo and The Sonora Caf & #233; in Los Angeles, and Cafe El Cholo and The Cat & the Custard Cup in La Habra, all acclaimed for their top-rate margaritas and highly creative cuisine. The Santa Monica El Cholo opened in June of 1997 and “A Cantina” at Los Angeles International Airport was opened in partnership with Marriott International Inc. El Cholo Cantina opened in 2000 in Irvine. The Cannery, a 30-year-old Newport Beach landmark, came under his management/partnership in 2001.

I’m a little late in this accolade inasmuch as the Southern California Restaurant Writers already voted him Restaurateur of the Year way back in 1986. In 1993, he was inducted into the California Restaurant Association’s Educational Foundation Hall of Fame. His involvement in community affairs is equally impressive. Ron serves on the board for the Hollywood Wilshire YMCA and the Puente Learning Center, a special project near to his heart.






John Wayne table at The Cannery: Tuesday evenings feature several wines 50% off

Restaurant Business’ restaurants are generous in their support of local police departments and programs such as Adopt a School and Outstanding Teacher Awards. The company’s dedicated to optimizing this opportunity by working with local charities and by helping with fund-raising efforts.

Ron and his wife, Darlene, who operates Restaurant Business’ highly successful catering division, live in Newport Beach with their son, Brendon. Two of Ron’s adult sons also are active in Restaurant Business. Creed is chief executive of the company and Rand is general manager of the El Cholo Cantina concept. Ron now has the opportunity to watch the fourth and fifth generations of his family carry their rich culinary heritage forward.

You’re most likely to see Ron at The Cannery these days. Seeing the warmth that flows between Ron and his customers brings smiles and, as he gets to know you personally, you realize what a special and kindhearted person he is. One of his staff told me that he cares for his employees as if they were all his own children.

I’ve known Ron for a long time and watched him quietly encourage so many. He’s the epitome of what a Restaurateur of the Year should be.


The Cannery

We all know so much about the El Cholos and at least something of some of the other restaurants owned by Ron and his company. So, I’m choosing to write about The Cannery Seafood of the Pacific in Newport Beach because it has a history with our waterfront and is celebrating its fifth year under the guidance of Ron and his team.

The story of The Cannery covers more than 80 years of American History. It started in 1921 when the first commercial fish cannery was built along the Rhine Channel between 30th Street and Lido Park Drive. That part of the harbor was, and still is, the hub of commercial fishing boat activities in Newport Beach.

In 1934, Western Canners Co. was founded to take over the plant. The canning operation was then done by hand at the rate of 400 cases of fish a day. Better machinery and enlarged facilities later increased it to 5,000 cases per day. Automation in the 1950s sped up the canning process even more.

In August 1966, the canning facility was closed. However, its seaside location and natural charm appealed to businessmen as an ideal site for small shops and unusual restaurants where tourists and artists could gather. A kind of Montmartre by the sea evolved.

Rebuilt by Bill Hamilton (the founder of Clean Harbor Day) as a waterfront restaurant and harbor cruise boat center in 1973, The Cannery regained its position of prominence in the community and once more was a historical point of interest.

When Hamilton decided to sell the historic building after a quarter century of ownership, it almost got torn down to make room for homes. Thankfully, a local businessman with a high level of respect for the history of the building stepped in. Jack Croul saved The Cannery and teamed with Ron as his management partner to continue the success of the much-admired restaurant. And, here we are five years later.

Ron and his crew have things purring along. He says they are not reinventing the wheel, only the ride. Their ride is taking us on a fine culinary journey in more than fine surroundings.

The designers, Hatch Design Group, took new decorating elements and blended them into the old charms of the building to surround us with beauty and give the spaces added stature. As you enter, the lobby is filled with museum-quality baseball memorabilia: everything from Cy Young’s autograph to signed checks by Babe Ruth and Ty Cobb.

In the water-level Grill Room, tables overlook the waterfront. On the all-weather patio, luxury yachts cruise by on the Rhine Channel. Upstairs, the sushi bar is popular. The Prager dining room upstairs offers even more lofty views of the waterfront homes and the yachts that ply the bay.

You should not miss having a look at the upstairs Jellyfish Bar. There’s tranquility in hearing the water trickle down one of the major walls of the restaurant. There are lovely color and design elements overhead in the many custom-made, hand-blown chandeliers that look like sea life. It’s one of the most relaxing restaurant scenes in Newport Beach.

The menu is a rather sophisticated m & #233;lange of great steaks, chops, upscale Mexican dishes, soups and salads that are nice courses within themselves.

An appetizer to die for is the oven-roasted Bosc pear ravioli with candied walnuts and blue cheese. Another nice beginning is the Mexican white shrimp cocktail. When in the mood for soup, I can go for the albondigas, made with chicken, the rich lobster bisque or the classic New England clam chowder. And, the baked Brie, coated in pistachio nuts and set atop baby greens is something to swoon over.

Sea bass with gnocchi and basil puree, wild salmon with the sauce of the day, shellfish enchilada and Baja pink abalone are entrees that have made me a happy diner.

If you have your own boat or want to rent one of the restaurant’s electric Duffy boats, you can order food for dining on board.

Now for some meal deals. On Monday, they have Industry Night: 50% off for all restaurant employees in the area. Bring a business card or paycheck stub. On Tuesday evenings, they feature 50 wines at 50% off. Weekday lunches feature 50 wines at 50% off.

Love abalone as I do, but can’t afford it? Wednesday is your night. Abalone and lobster are only $49 each. If you’d like to taste the favorite Mexican dishes of chef Felix Salcedo and some of the other crew members, then stop by Friday, Saturday or Sunday. That’s when their choices are offered as additions to the regular lunch menu.

About six times a year, Ron has one of the hot chefs from another restaurant, some from Los Angeles, come to The Cannery as guest chef for the evening. Both the regular restaurant menu and the visiting chef’s menu are presented.

Then, there’s the Hot Stove League. Proceeds go toward building baseball fields in the inner city. They take place four evenings during the off-season and feature guest speakers such as Buck O’Neal, Maury Wills, Buzzi Bavasi and Don Newcombe.

Ray Bradbury, Larry Elder, Kelly Lange and Wally Amos (Famous Amos cookies) have held book signings here.

In the event you want to really impress someone, The Cannery will schedule a helicopter lunch for two. With food from the restaurant packed up for you, the flight will take you over the Saddleback Mountains and land on a private site for your own luncheon. It only costs $1,000.

The Cannery: 3010 Lafayette Road, Newport Beach. Phone: (949) 566-0060.

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