Chef Tracey and the Christmas Spirit

The longtime Sacred Grounds proprietor talks about the good life and the prospect of leaving when the Warner Grand Theatre closes for repair.

   At the time of the interview, Chef Ronald George Tracey had turned 65 years of age and this year marked the fifth anniversary of his annual Christmas dinner. Tracey doesn’t usually speak much about himself.

     His philosophy on being tightlipped: “If you need to know then you know. Nothing more. Nothing less,” he said.

But two days before his Christmas dinner, he spoke to Random Lengths News. 

In hindsight, his talkativeness was likely a reflection of his deep sense of gratitude. On the other, his talkativeness may be driven by a degree of sadness. He explained that this Christmas dinner could be the last since the Warner Grand is set to be closed for two years for renovations — renovations that could cannibalize a third of the coffeehouse’s footprint to be subsumed by the Warner Grand’s production space. The remaining two-thirds could continue as a coffeehouse, but Tracy is pondering if it’s even worth it to wait out the two years and continue operating Sacred Grounds or go to another state to live closer to family. 

When asked his thoughts about the future of downtown 6th Street with the closure of the Warner Grand Theatre, he replied pessimistically.

“It will be dead,” he said. “It will be a mess.” 

He believes a bowling alley in downtown San Pedro could bring much-needed foot traffic to the area. 

“We need a place that brings in young people,” he said.

Tracey thinks the few remaining bars on 6th and 7th streets are as likely to bring negative attention than productive foot traffic.

The Annual Christmas Dinner

Most people who know him only know him by his last name and that his heart is as big as his smile.

“We used to go out for Christmas dinner. We would shop and go to different places. Since the pandemic nobody wanted to go nowhere, so I thought, I’d bring people to me.”

So Tracey set his mind on creating a birthday-Christmas dinner party to which everybody is invited. This whole spread is a huge expression of gratitude. 

“Indeed. And I paid for everything myself.” Tracey said. “I’m not a rich guy. I don’t have money. I just like to give. I don’t believe I can take money with me to the [afterlife] so spend it right back onto people. I’m a giver. And I love it.” 

Indeed, Tracey is one of those folks who is wealthy in friends, whether they are regulars at Sacred Grounds or the friends he made at the restaurants he’s worked at in and around San Pedro.

One of his first jobs was at Michael’s Tuscany Room when it first opened. Then he went to work with a friend of his in Palm Desert. Tracy remarked that he didn’t stay there too long, returning to San Pedro, explaining that he grew too lonely there. Then he went to work for Admiral Risty for a spell.

Tracey has been connected to Sacred Grounds for about as long as he has lived in San Pedro.

Originally from Jamaica, he began working for the Royal Caribbean Cruise line and worked his way up to become a pastry chef over 30 years.

“I started with them when I was 17 years of age. I worked 30 years there. Then I came to San Pedro and I’m still here going on for nearly 40 years,” he said. 

Tracey explained that during his time on the Royal Caribbean Cruise line, he’d hang out in San Pedro when he would get shore leave. During those brief excursions, he fell in love with this port town and its people.

This year’s menu will include ham, turkey, lasagna, curry goat, curry chicken and jerked chicken, shrimp cocktail with all the trimmings, and all the sides to go with them. For dessert, there will be tiramisu with banana. 

“We’ll have it all,” he said.  

Tracey hopes it won’t rain on Thursday. He said he intends to extend the setup to the Warner Grand Theatre’s foyer to protect the food and diners from the rain. Tracey said this year will be exceptional because he’s expecting family members from Georgia and the Carolinas to come visit and join the festivities. 

He has 12 hams, 12 turkeys and an untold number of chicken legs, wings and thighs. All of the food will be prepared at Michael’s Tuscany Room before it’s transported to Sacred Grounds. 

He is also making tasty, healthy beverages made from carrots and beets. Tracy said he has purchased enough to feed 300 to 500 people buffet-style. Dinner starts at 4 p.m., Dec. 21.