Host Chef Gregg Wangard of Ocean & Vine at The Loews Santa Monica Beach Hotel - Los Angeles Rising Star on

Photo Credit: Jon Deshler

Gregg Wangard
Ocean and Vine at the Loews Santa Monica Hotel
1700 Ocean Ave.
Santa Monica, CA 90401
(310) 458-6700

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Gregg Wangard

Twenty-eight-year-old Gregg Wangard’s inspiration for cooking began at the age of 14. His grandmother set a proper foundation by teaching him the importance of basic ingredients and good seasoning. A Wisconsin native, Wangard completed a three-year apprenticeship through the American Culinary Federation. He took his approach of keeping it simple to the Rosewood Caneel Bay Resort on the island of St. John and The Immigrant Room at The American Club in Wisconsin. Visits to local dairy farms and cheese makers instilled in him a fond appreciation for the meticulous technique used in making cheeses. In 2004, Gregg and his wife, chef Kelly Wangard, moved west for the opportunity to work with Loews Hotels (Kelly serves as executive chef of Lot 1224 Restaurant at Loews Beverly Hills). Taking the reigns in the kitchen at Ocean and Vine Restaurant in the Loews Santa Monica Beach Hotel, Gregg brings his extensive culinary background to bear on the restaurant’s California-inspired "farm to table" menu.


Prime Short Rib Osso Bucco with Beets and Salsify
Chef Gregg Wangard of Ocean and Vine at the Loews Santa Monica Beach Hotel - Los Angeles, CA
Adapted by

Yield: 6 Servings


    Veal Stock:
  • 10 veal bones
  • 5 yellow onions, roughly chopped
  • 1 bunch celery, roughly chopped
  • 4 carrots, peeled and roughly chopped
  • 12 ounces tomato paste
  • 3 gallons water
  • ½ gallon red wine

    Short Ribs:
  • 6 short ribs
  • Salt and pepper
  • ½ cup olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, chopped
  • 3 carrots, peeled and diced
  • 4 cups red wine
  • 1 gallon Veal Stock

    Beets and Salsify:
  • 2 candy-striped beets
  • Olive oil
  • Salt and pepper
  • 6 stalks salsify
  • Milk, for blanching
  • 2 Tablespoons olive oil


For Veal Stock:
Preheat oven to 475°F. Place bones on a heavy-duty sheet tray or roasting pan. Roast bones until dark brown, about 30 minutes. Place roasted bones in a large stock pot. Pour off excess oil from roasting pan, keeping a small amount in the pan to cook the vegetables on the stove. When vegetables are softened, mix in tomato paste and cook for three minutes. Deglaze with red wine.

Pour this mixture on top of the bones, scraping the bottom of the pan to be sure to get all the browned bits. Cover bones with water and bring to a boil. Turn down to a light simmer and let cook for 6-8 hours. Strain out the solids and return the stock to a boil. Cool and store in refrigerator.

For Short Ribs:
Toss short ribs with a liberal amount of salt and pepper. Heat olive oil in large shallow saucepan until hot. Sear ribs on all sides until golden brown, about 4-5 minutes. Add onion, celery and carrot and cook until onions are translucent, about 3 minutes. Deglaze with red wine. Add veal stock and bring to a boil. Reduce heat to a low simmer, cover and braise for 4 hours until meat is tender and falling off the bone.

To make the sauce, pull short ribs out of its liquid and skim fat off the surface. Blend the liquid with an immersion blender.

For Beets and Salsify:
Preheat oven to 400°F. While meat is braising, toss beets in oil, salt and pepper and wrap in foil. Bake until cooked through, about 30 minutes. To check doneness of beets, stick a paring knife through the center of the beet. The knife should come out with no resistance. Pull beets out of oven and peel when cool. Cut the beets into 16 equal pieces.

Peel the salsify and cut into small pieces. Blanch in milk until soft, then strain from milk.

In a pan, saute beets and salsify in a little olive oil. Season with salt and pepper. Set aside.

To Assemble and Serve:
Place beet and salsify mixture in a serving bowl. Place short rib on top and ladle some sauce over the meat.

Wine Pairing:

Proprietary Red, Robert Sinskey Vineyard Reserve, Napa Valley, California, 1999


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   Published: May 2006