FIG Executive Chef Ray Garcia has created a new five-course “Feed Me!” dining concept where he personally selects a combination of current FIG favorites and off-menu surprises for guests.
Ever been to a restaurant and had a hard time picking out dishes as everything sounds so good?
Well FIG restaurant inside the Fairmont Miramar Hotel in Santa Monica has set out to make life easier for guests with the recent introduction of a revolutionary dining experience called “Feed Me!”
Leave the tough decisions to FIG Executive Chef Ray Garcia who will prepare a dinner for the table with a combination of current FIG favorites and off-menu surprises.
Garcia said he recommended this option for those guests with adventurous palates.
“This unique dining option is a gateway for the taste buds to explore the freshest flavors of the season,” Garcia said. “The experience is meant to challenge the palate to sample new combinations never savored before, and the five-course journey leaves everyone refreshingly satisfied.”
The “Feed Me!” menu is never the same, customized for guests based upon what is freshest in season at the Santa Monica Farmers Market around the corner.
The evening opens with a brief conversation with Garcia, where he shares news about seasonal ingredients the kitchen received during the week from the market or farms FIG works with, or from local forages, etc. and discuss menu and ingredient preferences.
FIG restaurant is located inside the Fairmont Miramar Hotel in Santa Monica.
Garcia then designs a menu of FIG dishes, some not on the menu yet, based upon preferences discussed.
“Flavor is the most important component to any dish,” claims Ray, who combs the Santa Monica Farmers Market twice weekly looking for produce to include in his daily specials.
He is such an advocate of locally grown ingredients that he also grows his own herbs and peppers in the FIG garden and works directly with California growers such as McGrath Family Farms and Weiser Family Farms.
FIG’s commitment to sustainability extends to local organic beef and poultry as well as seafood that is endorsed by Monterey Bay Aquarium.
Under Garcia’s guidance, FIG filters water, recycles, and composts, and now his influence has extended beyond the restaurant whereby FIG’s fryer oil is transformed into hand soap.
Furthermore, to encourage participation from local patrons, FIG is the first restaurant in Santa Monica to offer a valet for cyclists, so locals can peddle rather than drive.
FIG uses the freshest produce available to create stunning dishes.
In recognition of his sustainable culinary practices, Garcia lists the highlights of his culinary career as being showcased at James Beard House, receiving the Rising Star Award in the Sustainability category by StarChefs.com as well as earning a spot on Angeleno’s prestigious “Best of LA” list for his “locavore-acious” efforts.
A Los Angeles native, Garcia’s adoration for cuisine was cultivated at his grandmother’s house where he and his family would gather for Sunday dinners, rehashing the week’s events over homemade dishes.
Although food remained an interest he equated with conviviality, he originally planned to pursue a legal career.
While studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion.
“Food chose me, I didn’t choose it,” he said. “The tastes, sounds, and smells – all kept drawing me back in.”
Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Arts where he truly began his epicurean journey.
Garcia has spent years perfecting his craft, delighting the palates of discerning guests and locals alike at the fine dining establishments located in The Peninsula Beverly Hills.
He also spent time learning from a variety of renowned chefs at distinguished Los Angeles institutions, including Douglas Keene at Cyrus and Thomas Keller at the French Laundry.
Dishes use minimal preparation – letting the ingredients speak for themselves
“I learned the importance of ingredients, technique and flavor,” Garcia said, who currently lists anchovy juice as his favorite ingredient due to its depth of flavor and versatile nature when used correctly.
Describing FIG’s ambiance as “inviting and approachable,” the menu highlights ingredient-inspired twists on traditional bistro fare, including curly endive salad, pacific mussels and coq au vin. Garcia utilizes the finest local ingredients to prove that truly good food doesn’t need to be overly complicated.
All dishes are derived from his passion to use fresh, high-quality products with minimal preparation – letting the ingredients speak for themselves – which is the driving force behind FIG’s menu.
“Traditional bistro fare is comfort food,” he said. “I don’t want to make it stuffy and uncomfortable. I want the ingredients to stand out on their own, and sometimes you will get the best results by knowing when to leave them alone.”
FIG is located at 101 Wilshire Boulevard, Santa Monica. For reservations or more information, call 310.319.311 or visit figsantamonica.com.
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