Vicki Shapiro, promotions director for Gourmet magazine, says the West Coast is the perfect setting for the magazine’s annual Gourmet on Fire barbecue tasting event. And since barbecue goes together with sunny days, the beach, and poolside dining, the Loews Santa Monica Beach Hotel was a sure choice. Staff set up grills and wine, beer, and margarita bars alongside seating around the pool. Guests lounged around the deck, languidly sunning themselves as they snacked and drank.The casual afternoon soiree for ticket-holding consumers featured cooking demonstrations by some of the area’s top chefs, gourmet barbecued fare, and perfectly matched wines and cocktails. Guests made their way from grill to grill for dishes like mini skewers of octopus and chorizo, ribs, brined pork, pulled pork sandwiches, spice-rubbed hangar steak, and grilled corn on the cob from Providence, Boneyard Bistro, Zeke’s Smokehouse, Jar, and Ocean & Vine. Grand Marnier margaritas, Cavit wines, and Stella Artois beer were on hand to wash it all down. For dessert, servers scooped Häagen-Dazs’ new Mayan chocolate ice cream.
Shapiro worked closely with Loews publicist Rosalind Napoli, assistant director of catering Jennifer Cooney, and executive chef Gregg Wangard. Shapiro picked the Loews this year because the pool area is large enough for staff and guests to all fit and flow comfortably. The beachside setting and fire pits around the bar and outdoor lounge provided instant ambience, so there was little to add in terms of decor. It was necessary to rent gas grills, which don’t create as much smoke as charcoal, because many of the hotel rooms have a pool view.
Speaking of hotel guests: Because the entire pool area had to be closed to hotel guests (unless they had a ticket to the event), Gourmet and Loews teamed up to offer each guest who checked in that day a Stella Artois commemorative chalice and a coupon for a free beer in the bar in an attempt to make good.
—Lesley Balla
Posted 06.09.06
Photo: Courtesy of Gourmet (pool)
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Shapiro worked closely with Loews publicist Rosalind Napoli, assistant director of catering Jennifer Cooney, and executive chef Gregg Wangard. Shapiro picked the Loews this year because the pool area is large enough for staff and guests to all fit and flow comfortably. The beachside setting and fire pits around the bar and outdoor lounge provided instant ambience, so there was little to add in terms of decor. It was necessary to rent gas grills, which don’t create as much smoke as charcoal, because many of the hotel rooms have a pool view.
Speaking of hotel guests: Because the entire pool area had to be closed to hotel guests (unless they had a ticket to the event), Gourmet and Loews teamed up to offer each guest who checked in that day a Stella Artois commemorative chalice and a coupon for a free beer in the bar in an attempt to make good.
—Lesley Balla
Posted 06.09.06
Photo: Courtesy of Gourmet (pool)
Related Stories
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The pool at the Loews Santa Monica Beach Hotel was the backdrop for Gourmet’s annual Gourmet on Fire afternoon party.
Boneyard Bistro fired up the ribs for Gourmet on Fire guests.
Cavit Wines provided quaffs to wash down all the barbecued eats.
The Loews hotel and Ocean & Vine executive chef Gregg Wangard grilled spice-rubbed hangar steak and corn on the cob.
The hotel arranged an array of salads and side dishes on several nautical-theme
