From our friends over at Eater comes word that the folks over Ocean & Vine at the Loews Santa Monica Beach Hotel are switching things up in the kitchen. The new toque directing the chopping block will be Executive Chef Keith Roberts, who is replacing the former EC, Gregory Foos.
Official word from the hotel indicates that Roberts’ menu will feature “unusual flavor combinations,” including Brulee Scallop Carpaccio, Lobster Lasagna, and Mango Apricot Cobbler with Chai Tea Ice Cream and Macadamia Nut Brittle.
But as the manager of the entire $10 million culinary operation at the luxury beachfront hotel, Roberts won’t just be heating things up in the kitchen. He will also lead the charge to develop an onsite garden on the property. The garden will feature traditional varieties, including lemon verbena, thyme, rosemary and oregano, as well as the more exotic miracle fruit, sugar-apple, dragon fruit and jaboticaba. The organic ingredients will be used to create savory cocktails, edible garnishes and signature jellies and jams, including cape gooseberry preserves and dragon fruit jelly.
Also look for a new oceanfront sushi bar venture to open under his direction in June 2010.