Evans Mission Bay Magazine Issue 2 - Page 28

CULINARY LOCALLY SOURCED Oceana Coastal Kitchen’s executive chef embraces seasonal ingredients in his culinary creations. Steven Riemer, executive chef of Oceana Coastal Kitchen Steven Riemer is not new to the Southern California restaurant scene: He spent years working at The Ritz-Carlton, Laguna Niguel and The Lodge at Torrey Pines before becoming executive chef of Oceana Coastal Kitchen, which specializes in California coastal cuisine at Catamaran Resort Hotel and Spa. Those regional roots are reflected in Riemer’s emphasis on seasonal ingredients from local suppliers, making Oceana a go-to choice for experi- encing the fresh flavors of San Diego in a scenic setting right on Mission Bay. Mission: Beach! magazine: How has the menu at Oceana Coastal Kitchen evolved over the years? Steven Riemer: When I first began my career, most restaurants focused on tech- nique and the exotic. Sauce is what made a dish special. At Oceana Coastal Kitchen, we start with the freshest local ingredients, and then focus on letting the authentic flavors of the seasonal produce and proteins play the largest role in a dish. Sauce is still import- ant, but only as a component—the way a tie works with a jacket. MB: Your menu takes a playful approach to classic dishes and emphasizes locally sourced ingredients. Why is that At Oceana Coastal Kitchen, the steaks (left) come from cattle raised in California, and the seasonal cuisine is paired with bay views (right). 28