Forget Grandma’s house for the holidays celebrate Thanksgiving at Loews Santa Monica Beach Hotel’s Ocean & Vine restaurant where you can dine outside fireside overlooking the Pacific Ocean and Santa Monica Pier.
Ocean & Vine offers two Thanksgiving options this year. First is a “Champagne Thanksgiving Brunch” from 11 am - 4 pm ($74 per adult, $37 per child). Brunch will feature made-to-order omelets, homemade waffles, gourmet eggs Benedict and grilled cheese stations, sushi and raw bar selections, carving stations featuring Thanksgiving favorites, a decadent dessert display and a child-friendly buffet.
A “Thanksgiving Dinner Tasting Menu” is second option, which includes a deluxe four course prix-fixe dinner ($44 per person) from 5 to 9 p.m. Indulge in maple roasted turkey with traditional favorites and sides. Ocean & Vine's seasonal a la carte dinner menu will also be available during this time with such favorites as Santa Monica Chili and the Beach Berry Cocktail (recipes are below).
Santa Monica Chili
Recipe courtesy of Executive Chef Keith Roberts, Loews Santa Monica Beach Hotel
Serves 1 portion
Ingredients:
· 2 ounces of Shrimp Rock
· 3 ounces (one each) of Scallops - Day Boat
· 1 ounce of Jumbo Lump Crabmeat
· ¼ tsp of Garlic Peeled, minced
· 2 ounces of Chablis Cooking
· 1 ounce of Butter Unsalted
· 5 Fava Beans, peeled and blanched
· ¼ tsp of Salt
· ¼ tsp of black Pepper, ground
· 1 teaspoon of (1/2 large lemon) Lemon juice
· Pinch of Crushed chili flakes
· ½ ounce of Olive oil
Heat Olive oil in medium fry pan and sear Scallop until well browned on both sides, transfer to tray or pan and place in medium oven to complete cooking while stew is finished.
In same fry pan sauté Rock Shrimp and salt pepper and chili flakes over high heat for ½ minute, add crab, Fava beans and white wine and simmer for 1 minute then remove from the heat and stir in butter. Pour into soup bowl and top with the seared scallop now cut in half. Serve with toast point or crouton.
The Beach Berry
Recipe courtesy of Executive Chef Keith Roberts, Loews Santa Monica Beach Hotel
Ingredients:
· 8 Fresh Organic Blackberries
· 1/4 ounce of Fresh Organic Lemon Juice
· 1 1/2 ounce of Prairie Organic Vodka
· 1/4 ounce of Agave Nectar
Garnish:
· Thyme Sprigs
· Blackberry
In a mixing glass, muddle blackberries and lemon juice. Combine remaining ingredients into mixing glass. Transfer ingredients into tin filled 2/3 full with ice. Shake vigorously 8 to 10 times. Strain mixture over fresh ice into rocks glass and add garnish.
Ocean & Vine at Loews Santa Monica Beach Hotel
1700 Ocean Avenue
Santa Monica CA 90401
(310) 458-6700
www.loewshotels.com/santamonica
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