Santa Monica FIG Restaurant in Iconic Fairmont Miramar Hotel & Bungalows Launches Limited-Time Menu with Tieghan Gerard on April 10, 2024
Featuring elevated twists on comforting classics and the best of the bounty of the spring season, the limited-time menu features Executive Chef Damon Gordon’s own FIG twist on Half Baked Harvest’s signature staples
![](https://dailyovation.com/wp-content/uploads/2024/04/Fairmont_Catering_Tomato-0011-Edit-1024x683.jpg)
Fairmont Miramar in Santa Monica, CA photographed by Lisa Romerein. Styled by Rebecca Farr and Robin Turk.
Embrace the essence of farm-to-fork cuisine and welcome the Spring season in style as FIG Restaurant at Fairmont Miramar Hotel & Bungalows in Santa Monica announces an exciting culinary collaboration with celebrity chef Tieghan Gerard of Half Baked Harvest fame.
Renowned for her visually stunning and delectable recipes, Tieghan’s culinary creations have captivated audiences worldwide.
With over five million social media followers, bestselling cookbooks, and appearances on major networks like The Cooking Channel, Food Network, and The Today Show, Tieghan brings her unique flair to the table.
Set against the backdrop of one of America’s most cherished hotel destinations, Fairmont Miramar Hotel & Bungalows boasts lush gardens, luxurious poolside accommodations, breathtaking ocean views, and the beloved Fig restaurant.
From April 10 to May 10, 2024, guests can indulge in a month-long culinary journey featuring a selection of Half Baked Harvest’s elevated comfort classics infused with FIG’s signature touch by Executive Chef Damon Gordon.
Using locally-sourced seasonal ingredients sourced from the Santa Monica Farmers Market, just a stone’s throw from the hotel, this collaboration promises to elevate dining experiences to new heights.
The limited-time insta worthy menu is available for brunch on Saturday & Sunday from 11:30am – 3:00pm, and dinner from Tuesday – Saturday from 5:00pm – 10:00pm.
Brunch
- Ricotta Chocolate Chip & Banana Pancakes: A healthy yet comforting Half Baked Harvest brunch staple, these pancakes are loaded with bananas, chia seeds, and semi-sweet chocolate chips for balance.
Dinner
- Marinated Cherry Tomatoes with Burrata: Offering no better twist on a classic, simple spring/summer staple, this colorful dish features an abundance of sweet cherry tomatoes from Wong Farm out of Mecca, CA which offer premium tomatoes for the spring and summer that are sweet and full of flavor.), served over creamy burrata cheese with an organic fresh herb vinaigrette from Kenter Canyon, Sun Valley, CA,, served with housemade crusty grilled bread.
- Spicy Pesto Alla Vodka Rigatoni: This silky, smooth and extra creamy Spicy Pesto Pasta Alla Vodka features fresh pasta housemade by Chef Damon tossed in a creamy, yet balanced spicy tomato pesto vodka sauce utilizing tomatoes from Wong Farm.
- Calabrian Chili Roasted Red Pepper Pizza: Featuring housemade sesame-topped dough, this crispy, well-balanced pizza offers the right amounts of spice, saltiness, and cheese with spicy Calabrian peppers and sweet roasted red peppers from Weiser Family Farms, based in Tehachapi, CA.
Nestled within Fairmont Miramar, FIG Restaurant exudes a charming blend of rusticity and sophistication, offering a haven for fresh, seasonal cuisine. With a commitment to utilizing Southern California’s abundant produce, an impressive 85% of the menu highlights the region’s bounty. Sourcing ingredients from multiple weekly visits to local farmer’s markets and specialty foragers scouring the coastline for rare finds, FIG ensures a culinary adventure like no other.
Helmed by Executive Chef Damon Gordon, whose culinary pedigree includes training under renowned chefs such as the Roux Brothers, Marco Pierre White, Claude Troisgros, and Alain Ducasse, FIG embodies a philosophy rooted in providing guests with unforgettable dining experiences. By spotlighting local and seasonal produce sourced from the Santa Monica Farmer’s Market, Chef Gordon crafts dishes that tantalize the palate and celebrate the essence of California cuisine.
FIG welcomes guests for breakfast and dinner from Tuesday to Sunday, with brunch service available on Saturdays and Sundays. Reservations can be made through Resy or by calling (310) 319-3111.
Fairmont Miramar Hotel & Bungalows
Situated on five expansive acres on the bluff north of the Santa Monica pier overlooking the Pacific Ocean, Fairmont Miramar Hotel & Bungalows sits on what was originally the private estate of the founder of Santa Monica, dating back to 1875. The historic hotel property is one of America’s most celebrated and iconic hotel destinations due to its sprawling gardens, luxurious poolside accommodations, spectacular ocean views, and the fresh sea air. As the only beachside hotel with bungalows, the Fairmont Miramar continues to provide guests, celebrities, politicians, and notable figures a relaxing and luxurious environment in its suite of outlets including the Lobby Lounge & Library, as well as FIG Restaurant, and Soko.
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A Month of Flavor: Celebrate Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series
Owner Alex Sarkissian and Chef Vartan Abgaryan Celebrate Momed Atwater Village ’s 10th Anniversary With Four Renowned Chefs & Monthlong Immigrant Chef Dinner Series
Celebrate Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series
Momed in Atwater Village is turning ten this September, and to celebrate a decade of culinary excellence, Owner Alex Sarkissian and Chef Vartan Abgaryan are bringing back the beloved “Immigrant Chef Series.”
This special event, kicking off on September 9th, will feature four extraordinary Monday night dinners, each showcasing the talents of renowned Los Angeles chefs with rich immigrant backgrounds.
Starting September 9th and continuing each Monday throughout the month, guests can indulge in a unique Seven-Course Tasting Menu ($80 per person) served family-style, featuring dishes crafted in collaboration with Chef Abgaryan.
Each evening will highlight the diverse cultural and culinary heritages of the guest chefs, creating a vibrant tapestry of flavors that truly celebrates the richness of Los Angeles’ immigrant communities.
The Momed 10th Anniversary “Immigrant Chef Series” lineup includes:
![Chef Susan Yoon, Momed Atwater Village](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Susan-Yoon.jpg)
Chef Susan Yoon
Monday, September 9th
Chef Susan Yoon
Orsa & Winston, Wolfdown, 71Above
![Chef Nakul Mahendro, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Nakul-Mahendro-BADMAASH.jpeg)
Chef Nakul Mahendro – BADMAASH
Monday, September 16th
Chef Nakul Mahendro
![Chef Wesley Avila, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Wesley-Avila-Guerilla-Tacos.jpg)
Chef Wesley Avila
Monday, September 23rd
Chef Wesley Avila
Guerilla Tacos, KA’TEEN, MXO Steakhouse
![Chef Vivian Ku, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Vivian-Ku-Pine-Crane-1024x797.jpg)
Chef Vivian Ku
Monday, September 30th
Chef Vivian Ku
![Momed cocktails](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Cheers-1024x683.jpg)
Momed cocktails
Complementing the culinary experience, guests can also enjoy Five Specialty Cocktails and Five Specially Selected Wines by the glass, all priced at just $10 each.
But the celebration doesn’t stop there!
To keep the festivities going, Momed will offer Happy Hour “all night” at the bar from Sunday through Thursday all throughout September.
Additionally, in the spirit of giving back, Momed will donate 5% of the proceeds from each dinner to five organizations committed to immigrant and refugee affairs: Armenian Relief Society (ARS), Immigrant Center for Women and Children (ICWC), International Rescue Committee (IRC),Legal Aid Foundation of Los Angeles (LAFLA), and the Coalition for Humane Immigrant Rights of Los Angeles(CHIRLA).
Momed’s 10th Anniversary “Immigrant Chef Series” promises to be a flavorful and festive celebration of culture, community, and culinary artistry.
Don’t miss this special event and mark your calendars and make your reservation today!
For more information on Momed’s 10th Anniversary “Immigrant Chef Series” coming up on Monday, September 9th, 2024, Monday, September 16th, 2024, Monday, September 23rd, 2024, and Monday, September 30th, 2024, from 5:00 pm to 9:30 pm.
Please visit www.AtMomed.com to make your reservations, and for further information call Momed directly at 323.522.3488.
About Momed:
Momed, owned by Alex Sarkissian and short for “Modern Mediterranean,” offers a fresh take on the diverse flavors of the Mediterranean basin, emphasizing seasonality and sustainable ingredients. Since opening its doors in 2014, Momed Atwater Village has become a cherished dining destination in Los Angeles, known for its warm ambiance, inventive cuisine, and commitment to community. With Chef Vartan Abgaryan now at the helm, Momed continues to push culinary boundaries while honoring its Mediterranean roots.
About Chef Vartan Abgaryan:
As a child growing up in Los Angeles, Vartan Abgaryan was deeply moved by the way his family’s Armenian American culture celebrated all occasions, both happy and somber, with food. Inspired by the pure joy of cooking and how food brought many generations together, Abgaryan decidedly embarked on a career in the culinary realm. Educated at Le Cordon Bleu, Abgaryan graduated in 2004 and went on to cook at the famed Andre Soltner restaurant Lutece for one and a half years. In 2006, he moved back to the West Coast to be closer to his family, where he worked at Red Pearl Kitchen, followed by three years as Executive Chef at A Restaurant in Newport Beach. He then headed inland to accept the position of Executive Chef at Public Kitchen and Bar at the Hollywood Roosevelt Hotel, where he received 2-stars from the Los Angeles Times food critic and was mentioned as a ‘Restaurant to Watch’ in Esquire magazine by Food Writer and Critic John Mariani.
In 2012, Abgaryan joined the Eastside’s iconic Cliff’s Edge as Executive Chef. Here, he successfully took the eight-year-old neighborhood restaurant and made it relevant again. At Cliff’s Edge, Abgaryan became known for his highly seasonal approach to ingredients and his stunning presentation of dishes – Eater Los Angeles’ Matthew Kang commented that his dishes were “among the most beautiful plating in the city.” In 2014, Cliff’s Edge was awarded three stars by LA Weekly’s Restaurant Critic, Besha Rodell.
After a successful run, he elevated his role, quite literally, by opening 71Above – the highest restaurant west of the Mississippi, in July 2016. Since opening, the restaurant has received great critical acclaim and put Abgaryan on L.A.’s culinary heat map. Under his hand, 71Above was awarded 3-stars by LA Weekly, and Los Angeles Magazine named it ‘one of the Top Ten New Restaurants of 2016,’ with Critic Patrick Kuh remarking that “the experience is luxury that reflects on-point execution.” The Los Angeles Times’ beloved Jonathan Gold called his Suckling Pig dish “something out of a charcuterie dream.”
After serving over 300 diners a night at elaborate helicopter-hovering heights, Abgaryan had become one of the city’s most talented and respected chefs. When an opportunity presented itself to bring a refined culinary experience to Abbot Kinney Boulevard, considered by many to be “America’s coolest block,” he took it. Abgaryan’s culinary endeavor, Yours Truly, with partners Dave Reiss (formerly of Salt Air) and Paul Pruitt (Founder of New School), allowed him to focus less on the number of guests and work within a more intimate dinner setting. Continuing to build dishes blending flavors from many cultures, Abgaryan’s dinner menu exhibited a multi-cultural approach to each dish, combining ingredients from the Middle East, Asia, and Europe.
In February 2023, Abgaryan took on a new challenge as the Chef at Momed in Atwater Village, where he continues to bring his creative vision and dedication to seasonal, culturally rich cuisine.
Santa Monica’s Mon Ami “First Class to Spain” Sept 19 Experiential Dining Brings Barcelona to Your Table
Santa Monica ‘s Mon Ami “First Class to Spain” Sept 19 Experiential Dining Brings Catalonia to Your Table
If you’re not already familiar with Mon Ami, you’re missing out on one of Santa Monica’s tastiest hidden gems.
Tucked behind the crowds on Ocean Avenue, this hidden courtyard restaurant feels like the best-kept secret for cocktails and bites near the beach.
Nas Negahban’s Mon Ami “First Class Experience’ takes Your Tastebuds to Barcelona
Under the guidance of Nas Negahban from Pacific Coast Group, a seasoned traveler with a passion for authentic culinary experiences, Mon Ami strives to mirror the richness of Mediterranean cultures in every aspect.
The Mon Ami event series will launch September 19.
Reservations to the Barcelona First Class Series Event: https://resy.com/cities/santa-monica-ca/venues/mon-ami?date=2024-09-19&seats=2&query=Mon%20ami&activeView=list
Pricing is: $95 plus tax and gratuity for the 4-course food menu
Or $125++ for the food menu and 2 included drinks.
![Mon Ami Chef explaining tonight's dishes](https://dailyovation.com/wp-content/uploads/2024/09/MonAmi2-683x1024.jpg)
Mon Ami Chef explaining tonight’s dishes
Speaking on his inspiration and Mon Ami’s concept, Nas explains:
“I’ve always had a passion for building new concepts and brands across various industries.
We currently have a few restaurants in Spain and other countries
but Santa Monica is home. ”
Nas Negahban
Mon Ami is the true Mediterranean experience.
With an emphasis on a variety of culinary dishes and spices and inspired spirits with an enhanced flair attached to it from several countries located on or by the Mediterranean Sea such as Spain, Greece, Italy, France, Morocco, & many more with a lot of their food curated and selected from the local Santa Monica Farmers Market.
First Class Series Event on September 19 – Extraordinary Journey to Barcelona
The First Class Event Series includes 2 items from Mon Ami’s drink menu (specialty cocktails or wine)… and dishes from their food menu:
- appetizer
- first course
- second course
- choice of 3rd course
- and choice of dessert
If that sounds like a lot, it is. And not in a “I’m stuffed and need to roll home” kind of way.
Incredible flavor.
Diversity.
Filling.
But you leave feeling pleasantly fulfilled. Not heavy.
For me, that’s incredibly important.
Mon Ami’s First Class Series is a great idea for date night, for a casual business dinner, for a birthday or celebration.
Most importantly, it creates memories. It’s been a few days since my dinner, and I’m still remembering it and smiling.
![Mon Ami's Blackberry Mojito](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1530-1024x768.jpg)
Mon Ami’s Blackberry Mojito
Mon Ami’s Blackberry Mojito
![Mon Ami's Catelonia Margarita](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1561-1024x768.jpg)
Mon Ami’s Catelonia Margarita
Mon Ami’s Catelonia Margarita.
The dinner started with a light appetizer, perfect to ignite your appetite.
![Mon Ami; Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1544-1024x768.jpg)
Mon Ami; Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)
Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)
Light with a good crunch and subtle flavor.
Equally important, the perfect conversation starter. If your dining table has a quiet moment, the arrival of this plate sparks smiles, giggles and reactions.
![Mon Ami; Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1553-1024x768.jpg)
Mon Ami; Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper
1st Course
Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper
This is the first feel of diversity. Flavor, mouthfeel; each of the three delivered a different experience. From subtle, to bold, to a kick of spice.
Is your dinner Instagrammable? It is if you’re at Mon Ami.
All evening long diners were taking pics of their meals. Why? Sure, it’s delicious. But the plating. Beautifully well-designed and playful.
Mon Ami takes their flavor seriously, but has fun creating each dish into art.
![Mon Ami; Grilled Octopus with Patatas Bravas](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1558-1024x768.jpg)
Mon Ami; Grilled Octopus with Patatas Bravas
2nd Course
Grilled Octopus with Patatas Bravas
The grilled octopus is tender and juicy, paired well with crispy fried potatoes and drizzled with red sauce. It made you hungry for what’s next…
![Mon Ami; Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1565-1024x768.jpg)
Mon Ami; Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini
3rd Course
Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini
Don’t forget, the 3rd course has options: steak vs pasta.
Choosing skirt steak because it’s commonly a tougher cut and I was curious to see how Mon Ami’s skilled chef would create a heavenly plate. Here, the marinade brought out the tender juicy flavor that we hoped for. Well-prepared.
Our table shared smiles, giggles and mmmm’s with each bite.
![Mon Ami; Crema Catalona with Shaved Chocolate and Berries](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1574-1024x768.jpg)
Mon Ami; Crema Catalona with Shaved Chocolate and Berries
Dessert
Crema Catalona with Shaved Chocolate and Berries
Again, dessert offered choices. Dessert was between Crema Catalona and Sorbet. I chose the Crema because I wanted to see how the Chef and his kitchen would prepare the dish. His choices were impressive so far and I chose to trust his instincts.
I’m glad I trusted him.
It was perfect for me. To be clear, I don’t want a mountain of sugar. I want 5 bites of flavor and pleasure.
If tonight had been a date, sharing 2-3 bites each would have been the perfect evening to a perfect dinner.
Born and raised in Santa Monica, Nas is committed to elevating his hometown’s hospitality scene to reflect the sophistication of beachside cities he has encountered abroad.
This is present in every aspect of MON AMI’s ambiance, from its lush indoor-outdoor seating surrounded by greenery to its late-night live entertainment and picture-perfect cocktails. MON AMI is meticulously curated to enchant and immerse guests.
The event series will launch September 19 at the Mon Ami Santa location.
Reservation to the Barcelona First Class Series Event: https://resy.com/cities/santa-monica-ca/venues/mon-ami?date=2024-09-19&seats=2&query=Mon%20ami&activeView=list
You can also email events@monamism.com if you have any questions or want to book over the phone.)
Pricing is: $95 plus tax and gratuity for the 4-course food menu or $125++ for the food menu and 2 included drinks.
Mon Ami will offer a complimentary taste of the sangria upon arrival.
Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Temecula’s Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Leoness Cellars, a celebrated winery and restaurant in the picturesque Temecula Valley, has once again been honored for its exceptional winemaking prowess.
Leoness is a Temecula must-visit destination for wine lovers
In the latest review by Wine Enthusiast, six of its selections earned impressive 90+ point scores, further cementing Leoness as a must-visit destination for wine lovers.
In addition, Leoness Cellars’ restaurant was recently ranked in the top five best winery restaurants in the nation by USA Today, which has been praised for its stunning Temecula Valley setting and culinary team that masterfully fuses French cooking techniques with modern Californian cuisine to create a diverse menu designed to pair beautifully with its award-winning wines.
Temecula’s Leoness Cellars also ranks Top Five Best Winery Restaurants based on USA Today
These recognitions serve as a continued testament to Leoness’ unwavering commitment to producing wines of the highest caliber while delivering a fine dining experience for visitors from around the world.
Leoness Cellars’ six 90+ point wines include:
- 2021 VS Syrah Alessandro Vineyard, Summit Block (92 points) – This Syrah stands out with its intense flavors and remarkable aging potential. Wine Enthusiast writer-at-large, Matt Kettman notes, “Baked fruit and woodspice on the nose, with hickory smoke and rich berry flavors on the palate. Ideal for cellaring until 2039.”
- 2021 VS Syrah Alessandro Vineyard, Foundation Block (92 points) – Celebrated for its complexity, this wine offers a deep blend of rich fruit and earthy notes. Kettman describes it as featuring “roasted fig, black plum, and fig flavors, heavily spiced with nutmeg, clove and allspice.”
- 2021 VS Syrah Dragon’s Den Vineyard (92 points) – Known for its bold flavors and smooth, lingering finish, this Syrah boasts “Cabernet-like aromas of pepper, cocoa, and dried berry, with charred plum and berry flavors complemented by bay leaf and anise,” according to Kettman.
In addition to these standout selections, three other wines have also achieved critical acclaim but are currently sold out: The 2021 Signature Series Grande Mélange (91 points) captivated with its balanced ripe berries and subtle spice
The 2021 Signature Series Eloquent (90 points) showcased Leoness Cellars’ artistry with its rich, silky texture and refined barrel notes.
Finally, the 2021 Signature Series Syrah (94 points) was celebrated as a collector’s item, praised by Wine Enthusiast for its rugged, earthy aromas and complex flavors.
In addition to its success with Wine Enthusiast, Leoness has also earned the distinction of ranking number five in USA Today’s 2024 list of Best Winery Restaurants in the United States.
The Restaurant at Leoness Cellars has risen in prominence not only for its award-winning wines but also its “stunning views of both the vineyards and surrounding mountains, creating the perfect backdrop for dining and drinking.”
USA Today describes The Restaurant at Leoness Cellars as a culinary gem, where seasonal fare, such as wild mushroom risotto and grilled local yellowtail, are expertly paired with Leoness Cellars’ wine selections, creating an unparalleled dining experience. The accolade highlights the winery’s commitment to excellence in both winemaking and hospitality.
“We are honored to receive these prestigious accolades from both Wine Enthusiast and USA Today,”
Rebaux Steyn
CEO and co-founder of Temecula Valley Winery Management and owner of Leoness Cellars
“Crafting exceptional wines and creating unforgettable experiences for our guests is the cornerstone of what we do. We are proud to be recognized for our achievements in both areas.”
As Leoness Cellars continues to garner recognition for its exceptional wines and dining experiences, guests are invited to explore all that the winery has to offer.
Whether through guided wine tours, educational tastings, dining or weddings and special events, Leoness Cellars delivers the perfect wine experience in the heart of Temecula Valley.
To learn more, visit www.leonesscellars.com.
ABOUT LEONESS CELLARS: Founded in 2002, Leoness Cellars is a prestigious winery and restaurant situated in the scenic Temecula Valley of Southern California. Renowned for its exceptional wines and innovative approach, Leoness Cellars offers a rich array of experiences, including guided wine tastings, immersive vineyard tours, a vibrant wine club membership program and engaging wine education sessions.
Guests can savor a unique dining experience at the top-rated Restaurant at Leoness, which features a sophisticated blend of French cooking techniques and modern Californian cuisine curated to create a diverse menu that pairs beautifully with its wines. The estate also serves as an elegant venue for weddings and special events, providing an unparalleled setting for creating unforgettable memories.
Discover more about Leoness Cellars and its offerings by visitingwww.leonesscellars.com.
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret
East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret
One of East LA’s most popular restaurant serves Kings, Queens and Food Royalty. You can get a taste if it too.
Raul Luis brings Flavor with East LA’s birria
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
We have a really special treat today. We’re talking with Raul Luis from Birria the restaurant here in East LA. We’re going to talk about family. We’re going to talk about flavor. We’re going to talk about how he creates these amazing dishes. And then we’re going to talk more about how you can have a bite and taste his the food from his restaurants.
Raul Luis, thank you for joining us today.
Raul Luis:
Thank you for having me here. I’m very honored to be here speaking to you.
Joe Winger:
What’s the most important message you want the audience to hear today?
Raul Luis:
I think we can start talking about how Birria came to LA. How do we get it here? What caused that trigger to start selling the food here in LA?
My dad was given a certain skill set, handed down to him to make birria.
Birria is chivo goat meat. He used that skill set back in Mexico. He came to the U. S. when he came over during the Bracero program. He was talking to his buddies and he told them he’s a Barriario. He doesn’t know how to cook birria. So they would ask him if he would cook that dish from because that dish was only traditionally eaten during those special once in a lifetime events, baptisms, quinceañeras, weddings.
So the common denominator in all those events was the birria.
You went [to an important life event], you knew you were going to have birria. I tell people the story because I remember being small myself when I was young, that we wouldn’t eat meat too often because we were vegetarians, not by choice, but because of circumstance.
When someone was having a party, we said, “Wow, we’re going to eat birria today.” We knew we look forward to, we’re going to eat meat. It’s time. Let’s get ready to go eat some meat. Get ready, put on your Sunday clothes and go. When my father came to the U S People knew about him. They asked him to cook their dish for him.
When he cooked the meal for someone’s wedding, quinceanera, baptism, for their special occasion, he would cook extra.
So his friends would come over. When his friends would come over, he would serve whatever portion it was, usually like a whole carcass of lamb, 50 pounds. And then there was some leftover, so he would feed his friends.
And he would tell the stories when he would feed his friends. His friends wouldn’t leave. They would stay there for hours and they would be talking and my dad was, “I gotta go do my Sunday [errands], my day off. We gotta go to our family. They were there for hours and all their memories, all memories, special occasions.
Remember this? Remember that? And my dad said, “Man, what? Why are you talking? Why are you staying here so long?
It was the food.
He didn’t realize the time. It was the food that was triggering those special [memories], triggering their mind.
They’re time travelers, they’re going back to other special events.
I tell people, it’s those once in a lifetime events that are much more exponential, much more magnified because it was somebody’s wedding. It was somebody’s baptism.
That’s how it began, by cooking.
Joe Winger:
Your father was an amazing person. Back in the early 1960s, back in Mexico, he’s working in a tiny little five chair restaurant in the Mercado before migrating here to the US.
What have you learned from him taking this huge life journey?
Raul Luis:
I look back, how do the immigrants do this? How do they leave their country, leave everything behind?
He had a small spot, maybe five people to sit there. He would sell on the weekends. Business wasn’t that brisk.
They were opening up a new spot, but they required a down payment to secure it. So he had to come to the U.S. so he could save up some money.
They asked, does anyone know how to cook? Dad raises his hand. I’m a birriero.
So he began cooking birria for the farm workers. He was limited because now he was out of his comfort zone.
He was no longer in Mexico. He didn’t have access to all the spices that he used back home.
In the preparation of the different birrias, before they put the red adobe sauce, it’s white.
All the farm workers ate it up, but the people who were in charge wouldn’t eat it because it wasn’t easy on the eyes. People eat with their eyes.
[So he changed his process]
Why don’t you add the red before?
So, we marinated before we cook it,
[The second change]
There wasn’t all the spices we needed, so the chef that was there helped them get new spices or tweak the recipe a bit.
That’s what happened.
You have aspirations, and dreams, as many immigrants. They come to the U. S., make some money, go back.
He never went back.
Once you plant roots, then it’s hard to go back to your country of origin.
Joe Winger:
Fast forwarding to the present day. Your Birria in East LA is very popular.
What’s the most common dish at the restaurant?
Raul Luis:
We’re known for Birria. 9 out of 10 plates will be the Birria.
Sometimes we have new customers who want to try it but are hesitant. I explain our 10-hour cooking process [to get them excited.] Underground pits, cooking it with the mesquite wood to add that flavor.
The gaminess, the taste, our process, all that fun stuff, secrets.
Raul Luis ‘s East LA Birrieria Chalio most popular dish
Joe Winger:
Can you walk us through the flavor and process?
Raul Luis:
It’s a 2-day process. You get the [goat] carcass, cut it up into pieces.
The ribs, the neck bone, the French rack. There’s all these different cuts. Every single cut has a different taste profile and texture. So when you walk in, it depends on you. How dirty do you wanna get?
Do you wanna get down and dirty? You get the bones.
I tell people the neck is the best because it’s so tender, so soft, not too much fat on it.
If you’d like the nerve, then you get the ribs.
The flavor is amazing. In the bones, it’s amazing.
There’s people who don’t like to deal with the struggling or getting dirty. So they go with the all leg meat. That’s the drier part. It’s good, but it’s not. Not my first choice.
We cook it, we steam it, we marinate it, let it sit for about 24 hours and we put it into a our pressure cooker.
Part of the science is the way you stack it up, like a pyramid, and then they put firewood under it. If you don’t stack it correctly, part of it won’t cook.
You have to put it up a certain way to make sure that all the meat gets cooked properly.
We take it out. We’ve got to separate it so we can have all the different parts. Distinguish the leg from the neck bone from the ribs, put that aside. Then we put it in the oven so we can get like a slow roast, nice little crispy. Tender on the outside, real soft on the inside.
The most important thing is the consommé.
That’s the broth, we call it the “honey”. You can’t have it without the consomme. The birria isn’t birria without the consommé. That’s what gives it the flavor. That’s what takes it to the next level.
Some people say, “Oh, I had birria.” No you didn’t. That was a taco.
No, you’ve got to have it with the consommé.
The new movement with the birria, they dip the sauce. It’s the same concept, but I would like to think that our consommé is a little more intense, more flavorful, because we use the broth from the goat and from the mince that it distills.
So it’s really flavorful. You got to try it.
East LA Birrieria Chalio from Raul Luis – A Family Secret
Joe Winger:
You have a deep family history, you have a cultural history. Obviously food is part of that history. Can you talk a little bit about the cultural value and the meaning behind Birria and why it’s important to you?
Raul Luis:
I tell people it’s made to feed kings and queens. How?
Because in our region, Central Mexico, the birria is eaten by most of the population in Mexico. About 85-90% are Catholic.
So one of the first steps when a child is born, they take them to the church and that’s where he becomes a king.
They baptize them. They have a festivity. There’s a party going on.
Then the second phase is they feed the Quinceaneras.
That’s a rite of passage where you go from childhood to adulthood for the girls. So now you feed the princesses.
The next step is when the lady gets married, she’s the queen.
All three of those things, traditionally, was birria.
That’s the only thing that was in common. That helped people look back to those special occasions. When people eat the birria, they go back to that once in a lifetime event.
It’s time traveling for them.
It’s the memories.
Fast forward to when we came to LA, the parents would bring their kids, [and now their kids say] ”I used to come here 20 years ago. My dad used to bring me when I was a kid.”
So that’s what it does. It brings the family together.
Raul Luis Battles Fast Food Giants …and Wins (kinda)
Joe Winger:
You mentioned some fast food places now working within the same cuisine. Rubbing you the wrong way.
Raul Luis:
Yeah, it’s fascinating how many people called me [about it].
Del Taco and a few other places that were selling birria, but they’re not selling it the way it’s supposed to be. That’s wrong. At first I was a little worked up explaining that they’re missing the point here. What it means to the people from back in Mexico.
But there’s always a silver lining. Now the dish is mainstream.
I would have never been able to do that. These guys with these big budgets are able to cross over and speak to different generations, different ethnic groups.
Before, when we first opened up our restaurant. [Everyone would ask] “What’s it called? What is that? I don’t know what that is.”
Now people know when before they didn’t.
So I give them credit for being able to make people aware and bringing attention to this dish.
I see myself as the missing link. I’m the one that’s going to fill in the gaps to tell what the dish really means, what significance it has, what historical cultural value it has. That’s what I’m doing with our YouTube channel at Birria World.
East LA Birrieria Chalio leads the Birria Movement
Joe Winger:
Let’s talk about the Birria movement. Everyone says you are the leader. What does the future of Birria look like in East LA and in the country itself?
Raul Luis:
In a perfect world, everybody would switch over from beef to goat, which is actually one of the most eaten meats across the world.
If you go to the Middle East or China, they eat that dish. Here in the U. S., it’s not as popular.
Introducing them to the dish so they can try out the different textures, different profiles. They can see that there’s another option.
I source from a vendor in Texas.
The meat we use is paleo certified. It’s halal, all this special stuff. Probably a little more nutritional than beef.
There’s more taste, more flavors in the meat.
My job is to go out there and have people be aware that [this] exists.
There’s potential growth across the US to be provided for different ethnic groups and different generations of people.
Joe Winger:
You’ve had world-famous food stars visit you.
Raul Luis:
Anthony Bourdain came to our LA location. I guess he saw something before everybody else did and realized it was a special dish.
The second person was Jonathan Gold. He was a writer for the LA times. He wrote beautiful articles on us. He also saw what the dish meant to our community.
They gave it a little approval. Come on, try it. Take your turn. I’m sure you’ll enjoy it. I’m sure you’ll be back
Joe Winger:
Raul Luis with his Birria restaurant in East LA. Tell us all the ways that our audience can find you and learn more about you.
Raul Luis:
They did a documentary, “Mexi Papa: Chronicles of Birria” on YouTube. That’s just the basic history of how Birria got to LA and the US.
Then you can go to Birria World on YouTube. We do a birria tour, going to different restaurants, we showcase how they cook it, why it tastes different, how it’s served differently in certain regions.
On Instagram, you can go to Chalios Birria for my Texas location and East LA Chalios Birria Instagram.
Then on Facebook, it’s a Chalios Seminary.
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Vino Nobile di Montepulciano Guided Tasting led by Antonio Gallon with Marina Nordic of IEEM USA – Wine Review
Vino Nobile di Montepulciano Master Class & Guided Tasting “The History Teller” led by Antonio Galloni, hosted by the Consorzio and Marina Nordic of IEEM USA.
Vino Nobile di Montepulciano has a long history and tradition of producing memorable bottles, so today should be a phenomenal event..
As expected, the room was crowded with curious and distinguished palettes. Sommeliers, wine educators, wine critics, wine journalists, importers.
Vino Nobile di Montepulciano Region
The event featured Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino and Antonio Galloni, Wine Critic & Founder of Vinous, who led the tasting.
Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino
Rossi spoke about the Consorzio and Montepulciano while Galloni explained the Vino Noble di Montepulciano region with intrigue and excitement
The Vino Nobile production zone is positioned between Val di Chiana and Val d’Orcia at altitudes from 820 and 1900 feet.
Antonio Galloni, Wine Critic & Founder of Vinous, led the tasting.
The climate is influenced by nearby Trasimeno Lake, its soils composed of marine fossils, sandstone, salt rich clay and precious silt deposits.
The Sangiovese grape is locally called Prugnolo Gentile. Within their local Producer community, it’s name is mostly interchangeable.
Montepulciano in Tuscany is the center for Vino Nobile’s vinification efforts where both vinification and aging takes place and are supervised in the municipal area.
Vino Nobile is aged for a minimum of two years, including one year in oak barrels; and three years total in order to earn the title Riserva.
Vino Nobile di Montepulciano Tasting
There were 11 wines tasted in total.
“Alboreto” Vino Nobile di Montepulciano 2020
“Alboreto” Vino Nobile di Montepulciano 2020
From Fattoria della Talosa made from 100% Sangiovese.
The vineyard is at 350-400 meters above sea level. After a careful selection of grapes, from the last week of September to the first week of October, the fermentation time is about 15-20 days.
Then malolactic fermentation is in stainless steel. The maturation is for 2 years in big barrels and stainless steel for another 2 months. The finished wine continues to be aged in bottle before release. An easy drinking win, hints of plum, blackberries, a kiss of strawberry and pepper. An excellent start to the day.
Vino Nobile di Montepulciano 2020 docg from Dei
Vino Nobile di Montepulciano 2020 docg from Dei
Made from 90% Sangiovese and 10% Canaiolo.
The soil is mostly clay with sand (tuff) and the vineyard is at 300 meters above sea level. Soft pressing of the grapes followed by spontaneous fermentation with the use of indigenous yeasts in stainless steel tanks at a controlled temperature. Maturation on the skins for 15 – 25 days with pump over’s. Aging for at least 24 months of which a minimum of 18 months is in wood. The wine remains in-bottle for some time before release.
On the nose, hints of cherry, plum and violets with a hint of coffee and a touch of vanilla. Pair it with braised beef cheek with mashed potatoes.
“Asinone” Vino Nobile di Montepulciano Selezione 2020
“Asinone” Vino Nobile di Montepulciano Selezione 2020
Made from 100% Sangiovese.
The vineyard is at 380 – 400 meters. The soil is clay and silt with embedded fossils. Fermentation is in stainless steel vats for 20 to 25 days with cultured yeasts from the vineyard. Malolactic fermentation in 6,000 to 8,000 French oak vats.
A vibrant wine with hints of red currant, cherry, strawberry, plum, violet. Pair it with ribeye
“La Braccesca” Vino Nobile di Montepulciano 2020
Made from 90% Sangiovese and 10% Merlot.
The vineyard is at 290 meters. The soil is sandy loam. Each grape variety was harvested separately, de-stemmed and delicately crushed. Then transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature to preserve the fruit’s aromatic profile. Maceration on the skins for 10 days. Malolactic fermentation. Then the following spring, the bottles were aged approximately 12 months. Then bottled in spring 2020 and aged for one additional year in the bottle.
Red currant, strawberries, cherries and a subtle hint of spice and vanilla.
“Vigna d’Afiero” Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta
“Vigna d’Alfiero” Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta
Made from 100% Sangiovese.
Vinification is in steel tanks at controlled temperatures. Maceration on the skins for 20-25 days. Daily pump over and délestage at the beginning and in the middle of fermentation. Spontaneous malolactic fermentation. Fermentation in stainless steel tanks for 20 days. Malolactic fermentation in stainless steel. The wine is aged in French barrels at 20% new oak for 18 months, then aged in bottle before release.
A delicious and complex flavor. Black cherry, dark chocolate, balsamic notes and a touch of vanilla Pair this with duck, roasted and grilled meats.
Vino Nobile di Montepulciano docg 2020 Boscarelli
Vino Nobile di Montepulciano docg 2020 Boscarelli
Made from 85% Sangiovese and 15% Canaiolo.
Alluvial and sandy lime soil with silt, clay and stony structure. The grapes are picked manually. After de-stemming and soft pressing, they are fermented in oak vats. Indigenous yeast is used in the fermentation process that lasts about a week. Aged in Slavonian oak casks, where malolactic fermentation occurs. Maturation takes from 18 to 24 months, then aged in the bottle for several more months before the release.
Strawberry, blueberry and sage notes. Medium body, medium tannin. Suggested pairing: grilled, roasted or braised meat and manchego or other seasoned cheese.
Luca de Ferrari of Boscarelli
Vino Nobile di Montepulciano docg 2019 Avignonesi
100% Sangiovese.
This bottle is even more special, as it employs Pied de Cuve, a process used by winemakers wanting to use wild yeast from the vineyard to ferment their wines. The process aims to build a population of viable (alive yeast) and vital (strong) in the wild yeast culture in a small volume of wine.
20-25 days of maceration. Pied de cuve used for the first bath of grapes in advance, select yeasts which are naturally present on the skins. Then these grapes become the basic yeast used for the fermentation. At least 18 months in Slavonian oak barrels and then at least 6 months aged in bottle.
On the nose, strawberry and red currant with subtle vanilla and spices. Well-balanced, medium body, ripe cherries and plum. Elegant tannin that creates a nice balance against the flavor and mouthfeel. Surprisingly long finish.
Would pair well with traditional Italian dishes, prosciutto, pecorino.
“Tenuta Calimaia” Vino Nobile di Montepulciano docg 2020 Marchesi Frescobaldi
90% Sangiovese (Prugnolo Gentile) and 10% red grape varieties.
Maturation in oak barrels for 24 months. Bottle aged for 4 additional months.
Intense ruby red in the glass. Nose is vibrant with cherry, sage, cardamom. Dark chocolate. Body is bold and velvety. Heavy tannin. Long dry finish.
“Silineo” Vino Nobile di Montepulciano docg 2020 from Tenute del Cerro
Fermentation and maceration at controlled temperature with daily pump overs.
Goes through malolactic conversion then 18 months of aging.
Cherry and red currant on the nose. Earthy, cedar, vegetal.
Pairs well with roasted chicken, and sharp cheddar.
“Messaggero” Vino Nobile de Montepulciano docg 2018
“Messaggero” Vino Nobile de Montepulciano docg 2018
95% Sangiovese and 5% Canaiolo Nero.
The grapes are handpicked, fermented in small containers to facilitate extraction of the skins. Fermentation is made with natural yeast, in full respect of the area, when the wine is still in contact with the skin, for 18-20 days. Then transferred to Slovenian oak casks for 18 months, then 6 more months in oak. During this period, they decant to make the wine clear and prepare for bottling.
The nose is pronounced with black currant, blackberry, blueberries, spice and leather. Full body, medium tannin, long finish.
Would pair well with aged pecorino, ribeye and game
Vino Nobile di Montepulciano docg 2018 from Villa S. Anna
Vino Nobile di Montepulciano docg 2018 from Villa S. Anna
85% Sangiovese, Mammolo Canaiolo, 8% Colorino, 7% Merlot.
Fermented with a 20 day maceration. Then 24 months in Slavonian oak barrels, French Oak, barriques. After bottling, kept in bottle for another year.
Ruby in the glass, Dark cherry on the nose with tobacco and licorice. Light body, medium tannin, dried cherry, raspberry, crushed herb, medium finish.
Pairs well with game meats, venison, seasoned cheese.
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Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
LA Legendary newscaster Fritz Coleman extends his show “Unassisted Living” at North Hollywood’s El Portal Theater. Today we talk with Fritz about comedy during “cancel culture”, performing clean and his comedy special playing on TubiTV.com
Below is edited for length and clarity. To see the full conversation, visit FlavRReport YouTube Channel.
Today we have a returning guest. Fritz Coleman, thank you so much for coming back again
Fritz Coleman: I am honored to be back. It’s so rare to be invited back anywhere and you’re a gentleman.
Joe Winger: Last time it was very diverse. Because I’m a comedy geek, and I love live comedy. I really want to dive deep with you this time.
So the show is called Unassisted Living. It’s taped live at the El Puerto Theater, shown on TubiTV.com.
Fritz Coleman: Tubi is a free streaming service. It’s like Hulu. It’s an advertiser supported streaming service. There are very few ads at beginning and in the end, but I’m just happy to have it there.
We appealed to Tubi by saying that there are a lot of Netflix and Amazon prime comedy specials, but very few geared to the demographic that I talk to, which is, as I say, old people and their parents.
We thought that it would be fun for boomers and above just talking about the common experiences of aging and having grandchildren and how do we survive the pandemic and all that. We seem to have found an audience for this. We’re just having a blast. I love that.
What’s Live Comedy like after the Pandemic?
Joe Winger: You’ve mentioned a few times in public about how it’s funny to go back to a regular comedy routine after the pandemic. What’s changed the most?
Fritz Coleman: That’s a great question. I would say a couple of things have changed. Some good, some bad. I think, and I don’t know that this has anything to do with a pandemic. It has to do with a cultural divide in America. The difference in opinions and how prickly and protective people are about their own opinions.
Things have gotten very politically correct. Now I don’t do political humor. I don’t even do current events humor, really. And there’s a selfish reason for that.
First of all, the shelf life of current events material is very short and second of all nobody’s going to do it better than Bill Maher or Stephen Colbert or Jimmy Kimmel.
Third of all, it’s just a time where people are so hypersensitive about everything you don’t even have to do a punchline about Donald Trump or anything related to that.
You can just say the word in the setup and be booed. You get it from the audience. So I want to avoid that.
The good aspect of what has changed in comedy
Truthfully now the good aspect of what has changed is I don’t think there’s been a time in recent history when comedy has been more important because there’s a kind of a malaise.
There’s a sort of a mild national depression again, it’s the cultural divide. It might be a post pandemic PTSD kind of thing, people just want to be taken out of their heads. So what I do is get up there and talk about the common experience of getting old and just the common experience of American life for people my age.
If you connect with them and they recognize what you’re talking about and they laugh, it’s very cathartic for them.
For that one hour and 15 minutes, you’ve taken them out of their heads. You’ve made them forget that things are not perfect in the world. And I think it’s very therapeutic. So from that respect it’s a good time right now for standup, but it’s also a time when it’s fraught with landmines.
Joe Winger: I want to go a little more into detail on TubiTV, what it’s like to shoot a show. Obviously in the 1980s and 1990s, HBO and Comedy Central did a lot of live comedy. I should say live to tape, it’s not actually live. Now Netflix has become so incredibly popular.
Tell us how to access and see the show. So what’s it like both starring in the show, producing the show, and what does it actually take to make the show happen?
Fritz Coleman: I have a favorite theater in Southern California called the El Portal Theater in North Hollywood. I have a residency there through May now.
We’ve just been extended for the second time. Once a month, I do a show there. And within the El Portal, it’s a very iconic Southern California performing venue, hey have a smaller theater called the Marilyn Monroe Forum. It’s a 100 seat theater. It’s a semi-circular. It’s a half theater in the round.
I chose this venue for a couple of reasons. First of all, I like the intimacy of it. I like to walk up and look into people’s eyes and see their reaction.
It becomes more of a conversation than a performance. I saw this venue on Hacks, which is a great show about stand up starring Jean Smart. I don’t like shows about stand-up mainly, I’m too
They did one of their episodes where they wanted to shoot her in a more cocktail table environment. They shot an episode in this theater where they had six or seven cocktail tables in front. Overhead cameras and lighting, beautiful lighting.
I thought that’s where I want to do my show. That’s exactly how I want it to look. It’s not a big, broad performance where you’re strutting the stage like Chappelle or any of those guys.
So I taped it there and it felt really good.
When you [produce the show] yourself. You hire a producer and a director and I did that and trusted that they would bring my vision to light. We had a great show, we took one Sunday afternoon to tape two shows, 3pm and 7pm and then we cut the best of the two together and presented the final product to all the streamers.
We had some interest from First World Digital which is the digital content arm of A24. Then got interest from Tubi.
So we had to find a streamer that thought it was important for us to appeal to boomers and adults.
It works so well that I got a residency at this theater, meaning once a month I do a show there and we just got extended for the second time.
We will be there once a month through May and It’s fantastic. I’m at a stage in my life where I’m not looking to have national fame. I just love the work. I love to do local theaters and clubs and whoever will have me now. And it’s been a blast.
Joe Winger: You seem so incredibly comfortable on camera. You’ve mentioned in the press, the daily grind that was your day job. What I’m wondering about is what’s your process like building up your show?
Fritz Coleman: It’s your daily job. There are two guys that had a spectacular work ethic in our business. One was George Carlin, who wrote for hours every day, and Jerry Seinfeld, who would discipline himself to write for a couple hours every day.
Even if you don’t have anything ruminating in your mind, you have to write every day. You have to discipline yourself to sit in front of that page and write. Something will happen. And you have to do it, and it’s a grind. And all writing can be lonely and laborious and not productive, but you have to do it.
And then you have to try it. But I think one out of ten concepts or jokes or bits that you come up with, ultimately make it into your long act
Larry Miller, one of the great stand ups, a great friend of Seinfeld said, “Building a stand up act is like operating a moonshine still. You get one drip at a time and it takes forever.”
And it really does. The beauty of not having my job and I had the fortune of having an astonishingly wonderful job at NBC Los Angeles for 40 years. I was their main weekday weather guy.
But I did 12 hours a day there. Then I would write, then I would do shows between the early and late news and come back. But now that I’m retired from that job, I can discipline myself to write every morning. I can concentrate on the quality of my shows. I have this Residency, which allows me to do new blocks of material every time.
So more than any other time in my career, my set is expanding more quickly. It requires discipline and it just requires sticking to it.
Joe Winger: Jerry Seinfeld is famously not blue. But other names, George Carlin, Richard Pryor, Robert Klein are certainly more aggressive
In your own words, you’re famously “squeaky clean”. Is that a deliberate choice on your part? What are the advantages, disadvantages to that?
Fritz Coleman: There are both advantages and disadvantages. I’m clean for two reasons. When I first started in comedy, when I came out here in 1980 to Los Angeles to do stand up, and you were auditioning to go on the talk shows, Carson, Merv Griffin, Dinah Shore, whoever’s talk shows you were doing, you had to be clean.
And when you were working in the [comedy club] rooms, you had to be clean, even if you weren’t auditioning for the talent coordinators on their shows, because if they were in the room watching somebody else and saw you be blue or really edgy on stage, it would be impossible to get their attention because they were afraid for their own job.
So you had to work clean.
So I just disciplined myself into that. The second reason why clean is important is because you will get more very lucrative corporate work, if you’re clean. If IBM has a conference in Las Vegas and they’re looking for somebody to entertain their 10, 000 person mid-level-management convention, you have to be squeaky clean.
You can’t even do double entendres and many times they’ll want to parse your act before you even do it. It’s better business to work clean.
Third of all, I’m in my seventies and people my age appreciate a cleaner act.
That was another thing we pitched to Tubi. I’m Dave Chappelle’s biggest fan, Chris Rock’s biggest fan, but there are people my age that just wince at some of the language and stuff.
I don’t want them to be uncomfortable. I’m not here like Richard Pryor was or George Carlin was to challenge the First Amendment. I’m not there to push the boundaries. Honest to God, I just want to make people laugh and smile and have a good time and feel better for one hour.
Joe Winger: When you’re out and about at these shows, you meet younger comics who might be asking you for advice. Is there any common advice you give to young performers or performers newer to the industry?
Fritz Coleman: Yeah, be true to yourself. Find who you are.
You’ll always start out copying somebody else. When I started out, I was copying, and sometimes you do it subconsciously. I was copying Robert Klein and his beautiful stage presentation, and George Carlin and his writing skills.
Then after a while, you’ll find out what makes you unique and you’ll write to that and find yourself. Stick to that and don’t quit.
It can be a ruthless business to try to get a foothold in, but don’t quit. The longer you go and discipline yourself to, to writing and being true to your character, people can sense phoniness from a mile away.
Just be true to yourself. And that’s what people resonate with.
Fritz Coleman’s comedy show “Unassisted Living” has been extended at North Hollywood’s El Portal through May 2024. Find tix and schedule here.
Find Fritz Coleman’s comedy special “Unassisted Living” on TubiTv.
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