EVERYONE.
EVERYONE. IT IS EIGHT FORTY FOUR ON OUR THURSDAY MORNING AND WHETHER YOU KNOW HIM FROM
HIS MEMORABLE MOMENTS ON TOP
CHEF OR DELICIOUS CREATIONS AT
JUNIPER AND IVY AND CRACK SHACK
TODAY CHEF RICHARD BLEYS IS
OPENING HIS BRAND NEW
RESTAURANT IN CARLSBAD. WE'RE
LUCKY TO HAVE HIM WITH US THIS
MORNING LIVE TO PREVIEW THE
MENU AND LET US KNOW WHAT TO
EXPECT FROM EMBER AND RIDES THE
BIG OPENING DAY. THEY WERE
REALLY EXCITED TO HAVE YOU WITH
US THIS MORNING. WHAT IS GOING
ON? YES, I'M VERY EXCITED AND
ALSO THERE'S YOU KNOW, HUNDREDS
OF PEOPLE ABOUT TO WALK IN THE
DOOR FOR LUNCH. SO YOU KNOW, WE
HAVE GAME DAY ENERGY IN AMBER
AND RIDE TODAY FOR SURE. THAT'S
RIGHT. I MEAN IT'S A REALLY BIG
DAY. SO THANK YOU FOR BEING
WITH US ON OPENING DAY ITSELF.
I WANT YOU TO TELL US FIRST OFF
ABOUT WHAT WE NEED TO KNOW
ABOUT AMBER AND I KNOW THIS IS
A DIFFERENT RESTAURANT THAN ANY
THAT YOU'VE HAD BEFORE. WHAT
MAKES IT DIFFERENT AND TELL US
ABOUT I MEAN WHAT'S GONE INTO
THE PROCESS OF GETTING THIS
PLACE OPEN? SURE. EVERY IS A
HOUSE OF SORTS SO IT IS WELL
SOURCED, AMAZING LOCAL
INGREDIENTS COOKS PERFECTLY AND
IN AN AMAZING SETTING THAT IS
NOT YOUR PARENTS GOLF CLUB
HOUSE A FUN RESTAURANT THAT'S
OVERLOOKING THE 18TH HOLE HERE
AT THE PARK OPERA GOLF COURSE
AND IT'S ALL ABOUT FUN. IT'S A
LITTLE BIT RETRO BECAUSE WE'RE
THROWING BACK TO ARNOLD PALMER
DESIGNED GOLF COURSE SO WE'RE
REALLY TAPPING INTO VINTAGE
SORT OF ERA YOU KNOW THE MUSIC
,THE VIBE, EVERYTHING SORT
OF HAS BEEN VERY, VERY WELL
CURATED AND CREATED AND
OF COURSE WE'RE SERVING
DELICIOUS FOOD INCLUDING SOME
OF THESE SNACKS THAT ARE IN
FRONT OF YOU BECAUSE WE WILL
HAVE A SHOT AT THE SNACK BAR.
THAT'S WHAT I'M TELLING YOU
FROM TODAY RIGHT IN THE FRONT
OF THE BAR AREA AND WE HAVE
EVERYTHING FROM A SMOKED SALMON
VALLEY WHICH IS A BAGEL WITHOUT
A HOLE IN IT QUITE HONESTLY WE
HAVE LOBSTER ROLLS HERE. WE
HAVE A BUCKWHEAT PANCAKE WITH
CAVIAR AND WE'RE ALSO PAYING A
LOT OF RESPECT TO SOME OF THE
GREAT GOLF COURSES AND
TOURNAMENTS OF THE WORLD RIGHT
HERE. I DON'T KNOW IF YOU'VE
EVER HAD THIS THIS IS A MENTAL
CHEESE SANDWICH THAT'S FEATURED
IN AUGUSTA EVERY YEAR. IT IS A
CHEESE SANDWICH AND YOU CAN
NOTICE WE'VE MADE IT INTO IS
WHITE BREAD RAVIOLI. I HAVE
ONE. I HAVE ONE. HOWEVER YOU
WANT TO THINK ABOUT THIS AND
THIS IS WHAT WE'VE DONE AND
OF COURSE LISTEN, WE HAVE ALL
THESE AMAZING SNACKS BUT ANY
PLACE RESTAURANTS AND OF COURSE
HERE RIGHT HAS TO HAVE AN
AMAZING BURGER. THIS ONE TO TRY
IS WITH FRENCH FRIES THEY TAKE
THREE DAYS TO MAKE SO EVEN IF
YOU'RE LOOKING TO DO SOMETHING
ABOUT ISSUE TODAY WE NEED
SOMEONE TO MAKE SOME FRENCH YOU
DO VERY WELL IN AND LOCAL
NEWS YOU KNOW HOW TO TEASE
THINGS VERY WELL BECAUSE BOTH
THAT SANDWICH AND THAT BURGER
LOOK AWESOME. I'M ALREADY
CRAVING IT AND I WANT YOU TO I
MEAN HERE'S THE THING A LOT
OF PEOPLE WOULD SAY YOU HAVE
ENOUGH ON YOUR PLATE, RIGHT?
YOU HAVE COOKBOOKS. YOU'VE GOT
YOU KNOW, BEEN ON TELEVISION.
YOU ALREADY HAVE A RESTAURANT.
WHY DID YOU WANT TO OPEN THIS
PLACE? WHAT WAS THE INSPIRATION
BEHIND IT? I KNOW THIS IS NOT
ONE OF THOSE RESTAURANTS WHERE
I KNOW SOME CHEFS MIGHT MAKE
THE MENU AND RUN OFF. YOU'RE
YOU'RE HEAVILY INVOLVED IN THE
PROCESS HERE. YEAH, I MEAN THIS
IS HEADQUARTERS. YOU WANT TO
SEE RICHARD BLEYS IN THE SAN
DIEGO AREA. THIS IS WHERE
YOU'RE GOING TO SEE ME,
OF COURSE. AND YEAH, THIS IS MY
BABY RIGHT NOW SO WE'RE VERY
PROUD OF IT AND THE FOOD IS
GOING TO BE DELICIOUS AND YES,
I HAVE A LOT ON MY PLATE
GENERALLY SPEAKING THE THIRTY
TWO OUNCE DRY STEAK AND PERHAPS
YOU DIDN'T MENTION THAT I JUST
LAUNCHED A SAUCE COMPANY AS
WELL. I LIKE TO BE BUSY. I LIKE
TO HAVE FUN. I LIKE CREATING
THINGS AND I'M ALWAYS UP FOR A
CHALLENGE SO THERE'S NEVER TOO
MUCH TO BE ON MY PLATE FOR
SURE. OH I DIDN'T MEAN TO BURY
THE LEAD. WHAT'S THIS SAUCE
COMPANY. I WANT TO HEAR MORE.
OH NO WORRIES. THIS RIGHT HERE.
THANK FOR ASKING. THIS IS
RICHARD LAY'S STEAK SAUCE
EXCLUSIVELY AVAILABLE RIGHT
HERE AND YOU CAN COME HERE AND
EAT FORTY EIGHT OUNCE STEAK AND
YOU CAN WALK HOME WITH A JAR
OF THIS AS A MATTER THAT IF YOU
ORDER THE 40 OUNCE YOU WALK
HOME WITH A JAR OF THIS SAUCE.
BUT WAIT, THERE'S MORE
EVIDENCE. TELL US AND LISTEN.
YOU CAN GET THIS RICHARD PLACE
THE STEAK BUT AGAIN WE'RE
COOKING DELICIOUS. WE CAN'T
WAIT TO PEOPLE THAT ARE COMING
IN OVER THE NEXT COUPLE
OF DAYS. WE'RE DOING LUNCH AND
DINNER SEVEN DAYS A WEEK HERE
THE SUN IS OUT. WE'RE COOKING
FOOD. RESTAURANTS ARE OPENING
UP AGAIN. SO I REALLY HOPE
PEOPLE COME SAY HI TO ME UP
HERE AT ELEVEN AND WE KNOW THAT
THE TIMING IS COMING PRETTY
WELL IN THAT RESTAURANTS ARE
NOW KIND OF ABLE TO OPEN
INDOORS A LITTLE BIT MORE. WE
KNOW THEY'RE LOOSENING
RESTRICTIONS FOR PEOPLE WHO ARE
CURIOUS ABOUT WHAT THE SETUP IS
LIKE. IS IT SAFE? SHOULD THEY
FEEL COMFORTABLE DINING INDOORS
OR OUTDOORS? WHAT DO YOU HAVE
TO SAY? YEAH, I MEAN ONE OF THE
LAST THINGS OF BEING UP HERE AT
PARTITE IS WE HAVE SO MUCH
OUTDOOR SPACE. RIGHT. SO MUCH
BEAUTIFUL SPACE. I MEAN THE
VIEW IS AMAZING. SO OUTDOOR
RECEIVING IS AMPLE HERE.
OF COURSE NOW THAT WE SIT
INSIDE TWENTY FIVE PERCENT
CAPACITY EVERYTHING'S GOING TO
BE SPACED OUT. OF COURSE WE'RE
FOLLOWING ALL OF THE HEALTH AND
WELLNESS PROTOCOLS SO I HOPE
PEOPLE ARE READY TO COME OUT TO
EAT. I KNOW THAT THEY ARE ON
YOU CAN SIT OUTSIDE. YOU CAN
WATCH SOME PEOPLE PLAY THE BOWL
OR YOU COULD WATCH ME IN THE
KITCHEN. OUR CHEFS ON THE OPEN
FIRE GRILL THAT'S OUTSIDE. SO
PLENTY OF SPACE YOU CAN DO IT
OUTSIDE AND WE'RE BLESSED TO BE
IN SAN DIEGO. WE'RE BEING
OUTSIDE. YOU CAN DO THAT EVERY
DAY. YEAH, OK. AND I GOT TO ASK
DO YOU HAVE A FAVORITE DISH ON
THE MENU? WELL, LISTEN, I'M
PARTIAL TO MY BURGER BUT ALSO
THIS IS AN INTERESTING TOOL
THAT WE WILL BE USING TO FINISH
OUR STEAKS AND SOME OF OUR
SEAFOOD. THIS IS A PROBLEM WITH
DO THIS IS A KM2 AND IS AN
ANCIENT TOOL WHERE YOU TRY A
FAD IN THIS CASE THE FINEST AGE
BACK INTO IS CODE THAT WILL BE
A THOUSAND DEGREES AND CRISP
WHATEVER YOU'RE LOOKING THE
FLOOR BADOO IT'S THE WORD
OF THE DAY. I NEVER HEARD
OF THAT WORD PERFECTION HERE.
SO THIS IS ONE OF MY FAVORITE
DISHES THAT'S ON THE MENU. BUT
ALSO I TALKED ABOUT THESE
FRENCH FRIES. I LOVE FRENCH
FRIES AND I LOVE RANCH DRESSING
LIKE WHO DOES AND I'M NOT THAT
LIKE THAT GOOD. EXCEPT APRONS
OBVIOUSLY I'M VERY I'M I'M VERY
FASHION FORWARD WITH THAT PRICE
.ALL RIGHT. NOW LAST THING
AMBER AND RYE OPENING TODAY FOR
PEOPLE WHO WANT MORE
INFORMATION OR MAYBE ARE THEY
DO YOU TAKE RESERVATIONS IS
WHAT'S THE INFORMATION THE
WEBSITE THAT PEOPLE CAN GO TO
FIND? MY GOSH, DID YOU TAKE
RESERVATIONS? YOU CAN GO TO
OPEN TABLE. YOU CAN FIND US OR
CALL US HERE AT THE RESTAURANT
AND JUST SHOW UP IF YOU LIKE.
BUT WE ARE OPEN FOR BUSINESS AT
ELEVEN THIRTY TODAY. WOW
EXCITING. JUST A COUPLE
OF HOURS AWAY A CHEF RICHARD
BLEYS, THANK YOU FOR BEING WITH
US. CONGRATULATIONS ON THE
OPENING. WE HOPE EVERYTHING
GOES AMAZING TODAY AND BEYOND.
THANK YOU SO MUCH. ALL RIGHT.
I'LL SEND THINGS RENETTA AND
ERIC GUYS I MEAN THAT FOOD THAT
RIGHT IN FRONT OF LOOKS
INCREDIBLE. HE TAKES IT HE
TAKES IT ALL NEXT LEVEL. HE
DOES THAT. I MEAN THAT'S WHY
HE'S DOING PRETTY WELL AND
WAITING IN LINE TO GET THE I
LOVED HIM IN THAT FILM.