On Tuesdays at the fine-dining Whist restaurant at the Viceroy Hotel in Santa Monica, Calif., executive chef Warren Schwartz gets to bust out of the kitchen. That’s the night when Schwartz cooks out by the hotel pool over a large barbecue grill. Guests mill about around him as he prepares small plates for $5 each. He often experiments with whatever is fresh and in season: grilled lobster tail with arugula, sweet corn and roasted-pepper butter; elk with foie gras-cherry ...
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