Farm Fresh on the Beach

By Rona Berg / August 29, 2013

Aug13_rrr_relaxOn a recent trip to LA, I was lucky enough to stay at Shutters on the Beach in Santa Monica, one of my favorite boutique hotels in the world. I opened the casement windows in my room, stepped out onto the tiny terrace and took a deep gulp of salty sea air. Badly in need of succor, I ducked into One, the charming Shutters spa across the street, where I treated myself to a signature Red Flower Hammam Detoxifying Treatment: a delicious lemon-coffee scrub, warm rhassoul-clay wrap and restorative deep tissue massage with shea, olive and fig butters. After a long walk on the beach, it was time for dinner. Lucky me! Every Wednesday is the Farmer’s Market dinner at Coast, the hotel’s laid-back restaurant, eye-level with the beach, where Sven Mede, the new managing chef (previously with Michael Mina and Charlie Trotter), oversees food & beverage. On Wednesday mornings, the Coast chef heads to the nearby Santa Monica Farmer’s Market (the oldest in the U.S.) and sources farm-fresh ingredients for the three-course dinner. Ricotta tortellini with market tomato, grilled yellowtail with lotus root and purple cauliflower, almond cake with organic strawberries, rhubarb compote and fresh-whipped cream (pictured), anyone? Yum! $29; shuttersonthebeach.com 

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

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