Hi, I'm Chef Lee Burton.

I'm a chef and a culinary instructor.

But more than anything, I' a supporter of everything local.

My passion and my palate usually lead m to a locally owned restaurant, because to me, they're the lifeblood of every community.

Hello Chef.

Great to be here with you, Karim.

Nice seeing you again.

Tremendous respect Welcome to Don Orange So what did your accountant think when you told him you wanted to open a restaurant?

I think he thought that I'm crazy.

You know, like, he's like it's a whole different business than what you do, like, as an architect.

And youve never working at a restaurant like, how do you want to do a business?

You never been in it.

You have a life as a successful architect You've done some amazing buildings in Las Vegas.

Youve like, reached the pinnacle of your architecture career and you say, I want to open a restaurant.

And then you've learned so muc to make it to where we are now.

Right.

There's been for sure, like a really interesting journey, you know?

Like to see how you started.

Like it was an ide and how to make the idea work.

You know, I think a dream of every person here.

Like, it's lik they want to create something.

And I tell everybody it's not easy.

It takes time, but be consistent.

Do your best and like you can make it.

When I came here, I started to lose $500.

So I think this is a very you, you know, little example for people to see, like, how is the America dream can still be accomplished?

So you had a real vision.

Why bring that to Redlands?

I lived in Redlands til 5 years ago as an architect.

And the last five years I spent like for two years, like designing the concept and designing the whole concept of the building from having Don Orange as an anchor in the front and then having another oyster bar in the back, you know, like the Bistro Oyster to downtown Redlands.

And it's very unique.

Also.

And then there will be another concept, this part of the extension of Don Orange to to a nice boutique lounge.

Thank you.

So and this is part of the experience.

I love it.

Tell me what we're having.

So we are having here.

This is our premium Cadilla Margarita and it comes on fire.

So be on fire with us.

We like fire.

Yeah, always.

Were on fire every day.

But again, Redlands didn't have this until you opened this place.

And now we have options.

Yeah, I'm.

I'm glad.

Like Redlands is, I think, in my own opinion.

it's going to be the new downtown, like Pasadena I like that You know, so there is a lot of things happening in Redlands, to see Redlands is getting better, that's a great thing in my heart for my community, you know, because I decided one day to live in Redlands and get married to my beautiful wife here and make my babies, you know, grow up.

So this is my home, you know that has a big part of my heart that, like, it pushed.

Me in my head to Be crazy to change a career, to be able to open something unique in Redlands This is yours Alright And this is mine.

Thank you.

You just have to stop it before you drink.

I don't want you to get burned.

Oh, okay.

Well, I've known you since day one when you first opened operations, needed some work.

And then how do you like it?

You created this beautiful environment for getting the business side of the operations.

Tell us a little bit about that.

You put that whole concept together.

Here is a kitchen.

Here is a bar, here is a floor, here is a back of the house.

You know, But when you put all this t work now, it's like who is like, what is this?

You know, so many people, so much movements.

Back of the house front of the house.

Yeah.

As an architect, you are trained to solve problems.

And any problems.

I like that.

If the architect of the project cannot solve the problem.

Now that is a big problem in the project at the beginning like to see all this stuff going on and you start learning.

Then by the time you star learning a little bit, you know, COVID hit.

COVID.

Wow.

When COVID came I, I look at every problem not as a problem because out of everything comes there is a positive and then there is a negative.

So it depends only how do you like to see how you wan to see things from your opinion.

So I think COVID for me was a blessing.

As much as hurts my company, hurt people to stay at home.

People got sick like from this one.

But we survive COVID and COVID was a blessing t give you the time to to learn.

And evaluate, where are you?

So this whole.

COVID was a blessing.

COVID was good.

I love that.

It started like changing in my hand, like what is Don Orange more and how the community wants Don Orange.

You know, it's not only me now.

It's like I'm evolving.

With where I am Don Orange now starte meaning bigger than what I saw.

But it took me tim because I have to train people the right way.

I have to get the right staff in every position.

And this experience even created was part of your vision.

It wasn' all of the architectural stuff.

Its the operations, getting the consistency, all of that you now have.

Well, any business in general, like has different structure.

It's the brand itself.

That's one section.

The style of the food is it only a restaurant or restaurant and bar?

So now there is a bar program there is the aesthetics of the restauran as an architectural experience.

You know, there is every style of architectur provide a whole different sense of belonging to the spac When you are having this dining experience, what would Don Orange bring different?

So that's the the time that I took it in COVID and started building the foundation back again.

When I want to be in a couple of years.

You've done well.

It's impressive.

Thank you.

It's impressive.

And it's about the experience.

I love how you say that because one of my visions for this show is about we have options now.

I've been in Redlands for 40 years.

We didn't have options like Don Orange and Darbys and CheeseWalla and Batter Rebellion.

What do you look for as an experience?

And you've created an environment.

I come in here, I feel elevated.

I feel like I'm like, more important than I am.

The idea for you here i like when you go to Don Orange, you are not only thinking about food.

Because I can just go to the taco and save myself the money.

Right.

And get the food.

and go watch TV or, you know.

Yeah.

And enjoy my night.

So its not just about consuming food.

No.

Alright.

Oh, wow.

Excellent.

So tell us what we have here.

The trio.

So you have the cheesy bean and that's chef special here.

Like, it's amazing.

And the house salsa and guacamole.

Love it, every element you think about these dishes, the plating, the presentation as I say we eat with our eyes first.

Yeah.

You thought about all that?

Amazing.

And then here.

And this is our tuna tostada.

So this is part of our program.

It's used to be on the appetizers, but this tuna tostada, will move to the the main Taqueria tacos.

I was fortunate to be at a private event that chef Alex did for some friends of ours.

Amazing.

Yeah.

The the sushi quality.

And can we talk a little bit about upstairs?

Upstairs is the extension of Don Orange and same thing like during COVID like it give me the time to to reset and reinvent like again and I say okay like what really downtown is looking for?

A little bit of something good and an experience.

It's another experience.

Im gonna remove that.

Oh yes!

Let me move that out of the way.

Okay.

Don't take it far.

I see my favorite.

Yeah My favorite!

The birria tacos.

Tell us a little bit how this happened.

Those are my favorite thing on the menu.

I thought this is something really unique.

Like to bring it to town.

Nobody brings like, all this more Street food, but twist it and make it more, you know, fine you know is a higher quality of ingredients.

And the beef and the cheese.

We have this amazing oven here.

We we can roast our meat for like 4 to 5 hours overnight.

So it becomes like, super juicy, you know.

Then after that -- Is that the Combi oven?

The Combi oven, yes.

The Combi ovens amazing.

It's super amazing It has this technolog like to be -- has a seam system and the roasting system and the convection system.

So you combine those three together in one program and you're like, you are roasting the meat and at the same time you are steaming it.

So you are pushing this moist -- Ideal!

-- so it doesn't dry.

So it's all like amazing.

I call it the Porsche of the kitchen.

Combi ovens are ultimate and you can do a lot of things in them.

But this...these tacos, I gotta say, those are the trademark of Don Orange, the birria tacos.

And also I love your shrimp.

Yeah.

Back to quality of ingredients back to that like I know your your shrimp is Santa Monica seafood you get the best of the best quality ingredients.

There is a lot of work behind the kitchen, of Don Orange, because we consider like one of the unique, like fresh scratch kitchens daily basis every day, fresh salsa, fresh guacamole, fresh tortilla, fish, shrimp, lobster, steak, chicken, rice, black beans.

You know, pinto beans, it's like shallot, you know.

So it's a heavy kitchen to be able to provide this kind of variety for our customer.

Especially for all scratch made ingredients.

Yeah, it's all prep fresh.

So we are not buying pre-made ingredients.

We are not buying prepackaged vegetables and fruits.

It's a very tough business.

You know -- It's more difficult than people realize.

Restaurant business isn't easy at all, but what you've created is the experience.

And can we talk a little bit about your murals?

You have some beautiful murals that you said an artist you hired design.

We have that big mural in the back of the restaurant and this is the source so it's like when I was creating Don Orange and why I like Mexican food and as an architect you are really into art too and it's like, what is art?

Like why I want create this concept, what this bring to me from the art side and the source after life, you know, from this culture.

And it's like and that's what's part of like, why I want to do this because It's like the fun lif and it's like, this is the life, like, presented on this mural, like the dancing, like I'm dancing in the middl and I have my family around me.

My son is running after his dog and my other son is on the tree.

I never noticed all that detail.

And my family are drunk on the tree.

And, you know, I'm other people playing the music that, you know, it's the whole thing is like life is beautiful.

Like, see the fun, see the life like we wish to have it and everybody dancin and we're all dancing together.

here everyday.

I love that!

I love that.

Cheers!

You have to go and this one and dip it I would say open -- This is the sauce.

Consome, right?

And dipping is part of it, right?

You gotta dip with each bite.

Okay So you have to dip.

No, you will do.

It.

Ha, no.

Then you have to -- What about you take one and I take one?

Okay, then you take the chips after that.

Okay.

And you have your salsa, your cheesy bean dip, and the guac.

Look at the presentation!

I love it!

And you know, the way you've got it on the black slabs, the way it's present, the food just pops the color.

Fantastic.

Part of our life today, everything has a design.

The car you drive, it has a design.

The kitchen you want to work in, it has a design your clothes everyday has a design.

True.

So even you got your phon because of a design, you know?

So everything now is like so much involved in our life.

So aesthetics matter.

And thats part of the most important experience in the hospitality is the presentation.

So you dip it here.

Alright, cheers!

Cheers I love it.

And you can put a little bit of lime.

So dip it again.

Oh, I love the lime, yeah.

Dip it Dip first?

Yeah Alright I love the acid.

Wow.

Phenomenal!

Who doesn't love a dip?

So back to operations is having good staff.

You've talked about that several times.

Finding the good people, the right people.

Where do you find Chef?

Where did you fin all these excellent bartenders?

You have to keep looking and hiring new people to fit what the business model needs.

So it's not about what I want, it's about now the model of Don Orange, what Don Orange needs.

And what these people wil provide for the guest experience Well, you're also dealing with the labor shortage.

What most restaurants can identify with.

And it's hard to like keep all the balls in the air and also to deliver the experience.

You have your vision to fulfill for diners here.

You know, you've done really well, Im impressed with you.

The community loves you.

Cheers Karim!

Salud, Chef!

Thank you.

Thank you.

Hello.

I am Chef Nagy Consulting chef for Don Orange ( ‘Latin music playing ) I'd like to welcome yo to our kitchen here ( ‘Latin music playing ) and I'm going to be introducing ( ‘Latin music playing ) all the new menu items for our new role out.

( ‘Latin music playing ) Excellent.

Nice to be here Chef Nagy.

( ‘Latin music playing ) It's wonderful to see the back of the house operations here.

( ‘Latin music playing ) I'm excited about your new menu.

( ‘Latin music playing ) Alright.

( ‘Latin music playing ) It's time to do the cheesy birria now.

( ‘Latin music playing ) And I will start with chili oil.

So as its cooking, we're going to put our cheese so it will start melting a little bit.

And then your meat That's a long process?

What's the process?

Well, we have the advantage of the Rationale Combi ovens where we can cook things overnight.

The combi oven.

Yeah.

The Rolls-Royce of the kitchen equipment.

It's our best friend here.

And you need those because you're doing a really slow roast, right?

To get those flavors in there, keep a juicy and tender.

And then we can come in mornin and it's ready for us, waiting.

Fantastic And now it's time to close it up.

So now this -- this is our consome.

The dip The dip Oh, yeah.

Let's do a little bit of cilantro, garnish.

I love the presentation on the black plates.

Really makes it pop.

Theyre the contrast.

Yeah.

And we serve three per order.

A little bit of cilantro.

It's very beautiful.

That's a crowd pleaser.

Absolutely.

Party on a plate.

Right?

Wow...sensational.

Alright, so now we are making the shrimp tacos.

Ill start with a good amount of oil and drop my shrimp.

Oh, yeah.

Listen to that sizzle.

And our shrimp -- Say another one of my favorites.

I do have a lot of favorites here.

You do.

This is really stellar.

And I hit it with a little bit salt.

And your quality of your shrimp is excellent.

Yes.

We have to be selective.

We take the pain and peeling it but it makes a big difference.

It's Mexican white shrimp.

It's superior to the other cheaper types of shrimp that you get.

From other parts of the world.

From other parts of the world.

Without naming names.

Yes.

Yeah.

Excellent quality.

They're always delicious, perfectly prepared.

And the color you see is our seasoning blend that we make here in house.

It's got about ten different spices, and that imparts a great flavor into that shrimp.

Wonderful And then, what accompanies the shrimp tacos?

So the shrimp tacos are served on a bed of slaw.

and we're going to dress it up a little bit with our avocado salsa, and then we're going to hit it with some chipotle, the mayo and some crema and some cilantro.

So you got all of those flavor profiles.

Each component hits a little taste bud the little part of your mouth and gives you a final total experience that you'll enjoy.

A symphony!

Symphony.

Mexican symphony.

Mariachi -- Mexican symphony.

And it's beautiful music!

Yes.

So at this point, we want to warm up our tortillas as well.

So just a little touch of of oil.

Then we're going to hit it with two sauces.

One is the chipotle mayo and a little bit of crema.

So youve layered the flavors and the textures.

Exactly.

A little bit of our micro cilantro.

That looks stellar.

Phenomenal.

Enjoy.

So I noticed you make a lot of your own spices and your own seasonings.

We are a scratch kitchen.

We really don't want to get anything ready.

It makes a big difference.

It really does.

And then you can control the salt levels -- Absolutely and pick up on the other flavors that are in there.

And also make it our own.

And I love having citrus in the City of Citrus.

That's really appropriate.

Exactly So our salmon is going to go back just to finish off a little bit.

Now it's telling me take it out.

I'm going to leave it for 30 seconds to set, then Ill take it.

Just get that glaze on there.

Exactly Beautiful and now here's our plate.

Okay Now we also give it a little bit of our “Epazote Beurre Blanc” And “Beurre Blanc” is a butter, wine sauce.

What was the other ingredient with, the -- Epazote is a traditional Mexican herb Okay they use it a lot with beans, but it's also medicinal.

Taking a traditional French sauce and giving it the influences of Mexico.

Exactly.

Excellent.

And now we have our spinach and onion, and that's going to be on the bottom.

Looks amazing.

Thank you.

Love it Just the right amount of sauté on that spinach too.

You just want to welt it, thats it.

And now it's caramelized.

Beautiful, phenomenal.

And finally, we want to garnish it with our charred pineapple salsa.

Oh, nice touch -- and a little bit of habanero Again, the sweet with the heat.

Exactly.

Balanced flavors.

Tada!

Tada, looks beautiful!

‘Latin music playing Thanks for visiting Don Orange with me today.

Just remember, always “Go Local Lee!”