It's a big day for a valley celebrity chef! You've seen him on many popular talk shows, helping celebrities and Americans make the perfect meal. Now the chef from Los Banos wants to personally prepare meals for you.
We talked with Chef Ryan Scott by phone this morning on Sunrise about the grand opening of his third restaurant, Mason, in San Francisco.
CHEF SCOTT: "It's so great to be with you guys. I am a valley boy born in Modesto, raised is Los Banos and actually outside Oakhurst for a while, too. I've now been in San Francisco for 14 years so this is my third restaurant and I keep wondering at 5:30 in the morning when I wake up what am I doing, but I absolutely love it. So my newest one opens at 4 today."
CARINA: "Well you know what while you've been away you've been making a huge name for yourself and doing really well now you're opening up your third restaurant as you said called Mason, so what's on the menu?"
CHEF SCOTT: "There's a lot on the menu. This is my first time dabbling with pizza so we have an amazing pizza dough that we make. It takes about 48 hours to make the starter, which is a great fermentation process, but a lot of my valley roots are in here. My fiance has a lot of integration with the food, but know there are no entrees at all on my menu. So we have everything small bites, medium size bites, everything under $17 on the whole menu. I don't have one bottle of wine over $30. It's a casual American-style kind of pub called Mason derived after masonry because I designed the whole place head to toe with my own hand. It's funny I travel 220 days a year and I still have time to design a restaurant and do a radio show and I have a line on the Home Shopping Network. It's been really cool, but Mason officially opens today at 4 and it's just a fun American pub. I keep telling people I made a pub, but I'm from the valley, so it's an American pub because i'm not Irish or Scottish or anything just a Central Valley boy. So pizzas and burgers and we have scallops and risotto. It's just a fun delicious menu."
CARINA: "Well that sounds right up my alley. I'm going to have to check it out. I know George Takata will be there for your grand opening. He's very excited and he's going to be here tomorrow to tell us all about it. I'm sure he'll have nothing but great things to say. We also have Robb Johnson in the studio and I know he's a friend of yours he wanted to say hi. You've got a lot of fans here in the Valley and we're all wishing you big success on this grand opening."
CHEF SCOTT: "Thank you so much. Give my love to Robb. I've been listening to him since KISS Country. That's how long I've known Robb."
CARINA: "Oh wow, back in the day."
CHEF SCOTT: "It's been a long time."
CARINA: "We're going way back."
CHEF SCOTT: "He still looks the same, by the way. He still looks 25."
CARINA: He does! He does not age, that man. We also know you have some nuptials coming up, so congrats on that. Looks like 2014 is a fantastic year for you Ryan and we wish you nothing but the best."
CHEF SCOTT: "Thank you. I'm lucky to be on the air with you guys. Thank you so much and everyone from the Valley come in. I can't wait to meet you in person and say hi to everybody."
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