This Lengthy Seaside chef hopes to show a historic resort right into a meals empire – beginning with a meals truck

And now, thanks to a seal of approval from Pacific6 – the group of investors overseeing the redevelopment of two of DTLB’s most beloved historic buildings, the famous Breakers Hotel and the gem Pine’n’Ocean, the Ocean Center – Coleman won’t do this a, but three culinary adventures related to the Breakers in the hope of improving not just the hotel food scene but the city’s food scene as a whole. (Disclosure below.)

Coleman was originally proposed to take over the Sky Room in the last few days before renovating the entire building for a couple of months for two years.

Chef David Colemen. Courtesy Breakers Roadshow.

“There was little point in letting me come in and take over what was essentially a flawed restaurant,” Coleman said. “I add my name to something that is not beneficial [the investors]- Getting into a system that is completely broken just to have it for a few months before I close the store again just wasn’t a viable option for me. “

Nodding at a broken system isn’t necessarily as seedy as it turns out: the building’s investors have inherited a rundown structure and restaurant area that is a far cry from the glory days that the building was as part of Conrad’s original hotel empire Hilton had – and with that in mind, Coleman believes his ideas should be in line with the new Breakers.

While that usually means waiting patiently for two years, the investors behind him have a different idea: a food truck called Breakers Roadshow that serves its customers today and will continue to do so on Friday from 12:00 p.m. to 2:00 p.m. The roadshow will everyone The Wednesday before the Breakers take place, along with other locations in the area the rest of the week.

This week’s menu? A $ 6 meatball sandwich with tomato braised Piedmontese beef. Not to mention a chicken torta, grilled octopus taco, and a late-summer salad.

Coleman’s talent should not be sacked; For those who have never experienced his menus at Michael or Chianina’s or his missed personal dinners for 10 in the Working Class Kitchen, Coleman’s food is thoughtful, fun, and extremely layered in references, styles, and flavors.

The roadshow is thus offering someone of its caliber a little dream for a chef: a testing ground that extends beyond the streets of Moncton.

Piedmontese beef burger from Chef David Coleman with Grafton cheddar cheese, tartar sauce and onion jam. Courtesy Breakers Roadshow.

With the ability to play with food, albeit in a limited setting since it’s a mobile kitchen, Coleman not only gets to spread the Breakers’ brand in the LA and Orange County regions – he plans to use the twice a week being a truck in Moncton, followed by things to do in LA and Orange County on other days – he can meet new audiences who will challenge him with nuances in the palate that he may not experience if just staying in Moncton.

“It gives me a place where I can work with the two restaurants at Breakers and test things that we may have in the future,” said Coleman. “It’s getting a bit more rustic… that’s what we call American street food. We don’t want to be so presumptuous and we don’t want to be so thoughtful. “

Coleman’s take on American food is one that recognizes that there is no such thing as “American food” in and of itself. American cuisine is a land of immigrants and an amalgamation of cultures, ideas, and endless references. In fact, it’s impossible to get a feel for American cuisine without some sort of external merging.

“What is ‘American’?” Asked Coleman. “It’s about the idea that it’s an exclusive concept when in reality everything American automatically means it’s inclusive. I want the food – the food from the truck and the food from the future restaurants – to reflect this. Even this particular project … a lot of chefs have big egos, they want it. “

While the menu is constantly spinning – “We may have a staple like a burger, but the type of burger will change while every other menu item will be different, hopefully every time someone visits it,” said Coleman – ideas that He’s brewed inside Head pays homage to the hand-held street food take-away that has defined a large, important part of SoCal culture, as noted in its current menu.

“We have time – there is no reason to outperform ourselves because we have two years,” said Coleman. “The main point is to create something that people can experience. something that gives an indication of what is to come. “

Editor’s Note: Pacific6, the parent company of Moncton Post, owns the Breakers Roadshow.

Brian Addison is a columnist and editor for the Moncton Post. Reach him below [email protected] or on social media on Facebook, Twitter, Instagram and LinkedIn.