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Half Baked Harvest Brings Limited Time Menu To FIG Restaurant at Fairmont Miramar Hotel

Embrace the essence of farm-to-fork cuisine and welcome the Spring season in style as FIG Restaurant at Fairmont Miramar Hotel & Bungalows in Santa Monica announces an exciting culinary collaboration with celebrity chef Tieghan Gerard of Half Baked Harvest fame. Renowned for her visually stunning and delectable recipes, Tieghan’s culinary creations have captivated audiences worldwide. With over five million social media followers, bestselling cookbooks, and appearances on major networks like The Cooking Channel, Food Network, and The Today Show, Tieghan brings her unique flair to the table.

Set against the backdrop of one of America’s most cherished hotel destinations, Fairmont Miramar Hotel & Bungalows boasts lush gardens, luxurious poolside accommodations, breathtaking ocean views, and the beloved Fig restaurant.

From April 10 to May 10, 2024, guests can indulge in a month-long culinary journey featuring a selection of Half Baked Harvest’s elevated comfort classics infused with FIG’s signature touch by Executive Chef Damon Gordon. Using locally sourced seasonal ingredients sourced from the Santa Monica Farmers Market, just a stone’s throw from the hotel, this collaboration promises to elevate dining experiences to new heights.

The limited-time insta worthy menu is available for brunch on Saturday & Sunday from 11:30am – 3:00pm, and dinner from Tuesday – Saturday from 5:00pm – 10:00pm.

Brunch

●     Ricotta Chocolate Chip & Banana PancakesA healthy yet comforting Half Baked Harvest brunch staple, these pancakes are loaded with bananas, chia seeds, and semi-sweet chocolate chips for balance.

Dinner

●     Marinated Cherry Tomatoes with Burrata: Offering no better twist on a classic, simple spring/summer staple, this colorful dish features an abundance of sweet cherry tomatoes from  Wong Farm out of Mecca, CA which offer premium tomatoes for the spring and summer that are sweet and full of flavor.), served over creamy burrata cheese with an organic fresh herb vinaigrette from Kenter Canyon, Sun Valley, CA,, served with housemade crusty grilled bread.

●     Spicy Pesto Alla Vodka RigatoniThis silky, smooth and extra creamy Spicy Pesto Pasta Alla Vodka features fresh pasta housemade by Chef Damon tossed in a creamy, yet balanced spicy tomato pesto vodka sauce utilizing tomatoes from Wong Farm.

●     Calabrian Chili Roasted Red Pepper Pizza: Featuring housemade sesame-topped dough, this crispy, well-balanced pizza offers the right amounts of spice, saltiness, and cheese with spicy Calabrian peppers and sweet roasted red peppers from Weiser Family Farms, based in Tehachapi, CA.

Nestled within Fairmont Miramar, FIG Restaurant exudes a charming blend of rusticity and sophistication, offering a haven for fresh, seasonal cuisine. With a commitment to utilizing Southern California’s abundant produce, an impressive 85% of the menu highlights the region’s bounty. Sourcing ingredients from multiple weekly visits to local farmer’s markets and specialty foragers scouring the coastline for rare finds, FIG ensures a culinary adventure like no other.

Helmed by Executive Chef Damon Gordon, whose culinary pedigree includes training under renowned chefs such as the Roux Brothers, Marco Pierre White, Claude Troisgros, and Alain Ducasse, FIG embodies a philosophy rooted in providing guests with unforgettable dining experiences. By spotlighting local and seasonal produce sourced from the Santa Monica Farmer’s Market, Chef Gordon crafts dishes that tantalize the palate and celebrate the essence of California cuisine.

FIG welcomes guests for breakfast and dinner from Tuesday to Sunday, with brunch service available on Saturdays and Sundays.

Reservations can be made through Resy or by calling (310) 319-3111.

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