OCEAN and VINE AT THE LOEWS SANTA MONICA HOTEL
| Los Angeles
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
Chef Gregg Wangard of Ocean and Vine at the Loews Santa
Monica Beach Hotel - Los Angeles, CA
Adapted by StarChefs.com
Yield: 6 Servings
- 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
- 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.
Proprietary Red, Robert Sinskey Vineyard Reserve, Napa Valley, California,