2018 menumagazine by Brehm Communications

Desert Entertainer Restaurant Menu Magazine

CONTENTS

DEB GEISSLER PUBLISHER KIMBERLY BRUCKS ADVERTISING MANAGER JOSE DE LA CRUZ SENIOR GRAPHIC DESIGNER SANDRA BARONI GRAPHIC DESIGNER

News: news@desertentertainer.com Advertising: kbrucks@desertentertainer.com WOODY’S PALM HOUSE

DISTRIBUTION

THAI PEANUT BUDDHA BOWL Add a healthy avocado for fresh, creamy flavor

FAMILY FOCUSED MEALS Hearty recipes to bring the family together.

WOODY’S PALM HOUSE Stands out with its diverse mix of food and entertainment.

KING’S HIGHWAY Desert diner and watering hole.

TORTILLAS MEXICAN FOOD Authentic recipes with a family style welcome.

OSCAR’S Indoor/outdoor lifestyle.

THE ROOST CAFÉ AT HAWK’S LANDING A lovely day trip and a lovely meal.

SHAKE UP YOUR DINNER ROUTINE Try these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal. FORTUN’S KITCHEN + BAR The freshest new restaurant in Old Town La Quinta.

ANISE, PEAR AND ALMOND CROSTATA Try this rustic, utterly delicious dessert. TRIO RESTAURANT Where Palm Springs eats.

FRESH AGAVE MEXICAN BAR & GRILL Great food, great happy hour.

All delivery inquiries should be directed to Desert Fox Distribution at 760-989-0882 or DesertFoxDist007@aol.com. Office is located at: 41-995 Boardwalk, Suite L2 Palm Desert, CA 92211 Phone: 760-776-5181 Fax: 760-776-5733 News, photos, editorial submissions or story ideas should be sent to news@desertentertainer.com Entertainment and events sometimes change after press deadline. Please check with venues to confirm the date and times. desertentertainer.com

FORTUN’S KITCHEN + BAR

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FRESH AGAVE MEXICAN BAR & GRILL

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Thai Peanut Buddha Bowl Active time: 15 minutes Total time: 30 minutes Servings: 4 • Olive oil spray • 2 skinless, boneless chicken breasts (12 ounces total) • 4 cups baby spinach • 1 ripe Hass avocado, thinly sliced • 1 medium zucchini, cut into noodle shapes • 2 carrots, cut into noodle shapes • 2 radishes, thinly sliced • 8 sprigs cilantro Dressing: • 1/2 cup peanut butter • 3 tablespoons coconut milk

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• 1 tablespoon fish sauce • 2 teaspoons hot chili sauce • 2 garlic cloves, minced • 1 tablespoon minced fresh ginger • 1 tablespoon sesame oil • 3 tablespoons hot water Heat oven to 400 F. Coat small skillet with olive oil spray. Add chicken to skillet and cook 3-4 minutes, turning once or twice to brown chicken. Slide into oven and bake 6- 8 minutes, until chicken is cooked through and no longer pink in center when sliced with a knife. Set aside to rest 5 minutes then shred. To make dressing: In large bowl, mix peanut butter, coconut milk, fish sauce, chili

sauce, garlic, ginger, sesame oil and hot water. Whisk well until smooth. Divide spinach and avocado among four bowls. Top with chicken, zucchini, carrots, radishes and cilantro. Drizzle with dressing and serve immediately. Tip: If you don’t have a spiralizer, you can achieve the same effect by using a vegetable peeler to shave thin ribbons. You can also use a mandoline vegetable slicer then use a knife to cut the strips into thinner noodle-like strips. Nutritional information per serving: 10.8 g net carbs; 427 calories; 18.1 g total carbs; 7.3 g fiber; 21.8 z protein; 30.7 g fat. Recipe courtesy of “Atkins: Eat Right, Not Less”

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Woody’s Palm House

Stands out with its diverse mix of food and entertainment By Alison Elsner Woody’s Palm House 450 S. Palm Canyon Dr., Palm Springs Monday-Friday 11 a.m. to close Saturday-Sunday 10 a.m. to close Happy Hour Daily, 3 to 6 p.m. 760-230-0188 woodyspalmhouse.com

hen it comes to nightlife, Woody’s Palm House covers the bases with food, drink, a spirited atmosphere and, of course, live music. Now at the south end of downtown Palm Springs, having relocated from North Indian Canyon Drive, the restaurant’s bright red awning beckons all to enter and enjoy. So, let’s take a peek: The inviting happy hour kicks off from 3-6 p.m. daily, and it often keeps people staying around, or returning for the nightlife later in the evening. Consider a lemon drop, martini or mojito ($5). Or, maybe a bottled and draft beers ($4-$5), and

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well drinks and house wines ($5). Appetizers are just as tempting, with Tomato-Basil Bruschetta, Onion Rings, Fish & Chips and other tasty choices. Woody’s burgers are all made with 100 percent Angus beef, and variations include Western, Bleu, Jalapeño and Slider Sampler, among other menu selections like fresh salads and soups, steaks, seafood and chops. Here comes the fun: “Woody’s After Dark” boasts an impressive calendar of entertainment. On the docket (from 6-10 p.m.) is Barney McClure jazz on Thursdays, Rose Mallett singing jazz, R& B and pop on Fridays. Check the website and look for dates

when Stanley Butler Band performs jazz, blues and dance music or the contemporary sounds from Jay Lewis and Friends. Always memorable. But don’t let the workweek stop you from continued excitement. Mondays are typically reserved for Motown night, and other acts pepper the remainder or the week. The world-class live music, which takes place every single night, is what really sets Woody’s apart, and this unique blend of nightclub/ neighborhood lounge with toprated cuisine establishes Woody’s as one of the area’s best nightlife destinations.

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Appetizers

Soup - Salads

Chicken Wings Buffalo, BBQ, or Teriyaki

French Onion Soup Served with melted swiss and parmesan cheese topped with crostini.

Fried Mushrooms Mac & Cheese Wedges

Classic Wedge Salad Iceberg lettuce, apple wood smoked bacon, tomatoes, green onions toppped with blue cheese dressing.

Spicy Fried Pickles

Salads

Half | Full

Sandwiches

Spinach Cranberry Salad Baby spinach, dried cranberries. toasted almond & toasted seasame seeds served with a homemade red wine poppy seed vinaigrette.

Chicken Parmesan Grilled prime chicken breast on a toasted bun, smothered with marinara sauce. Mozzarella and finely grated parmesan cheese.

Arugula Avocado Parmesan Salad: Arugula, avocado, tomatoes and sunflower seeds served with a homemade parmesan oil & vinegar dressing.

Patty Melt 100% Angus beef, swiss american and cheddar cheese, house dressing and caramelized onions on toasted rye.

Woody’s House Salad Butter lettuce, tomatoes, mushroooms, bell peppers & bleu cheese crumbles served with your choice homemade thousand island, bleu cheese or oil & balsamic vinegar.

Chicken Philly Cheese Grilled prime chicken breast marinated in worcestershire sauce, with grilled bell peppers and grilled onions smothered with melted swiss american cheese.

Burgers

Dinner Starters

Make any burger a slider!

Creamy Veggie Risotto Julienne squash, zucchini and carrots prepared in vegetable broth.

Rib Eye Steak Served with a baked potato, seasonal vegetables and choice of sauce.

Spinach Artichoke Dip Served with french bread.

New York Steak Served with a baked potato, seasonal vegetables and choice of sauce.

Slider Sampler: pick any 3 burgers! Cheeseburger 100% Angus beef, cheddar cheese, toasted bun, lettuce, tomato and woody’s homemade thousand island sauce. Western Burger 100% Angus beef, an onion ring, coleslaw, toasted bun, tomato and bbq sauce. Jalapeño Burger 100% Angus beef, grilled fresh jalapeños, pepper jack cheese, toasted bun, lettuce, tomato and jalapeño - serrano aioli. Hawaiian Burger 100% Angus beef, grilled pineapple, toasted bun, lettuce, tomato and teriyaki glaze. Veggie Burger Garden patty, toasted bun, lettuce, tomato & woody’s homemade thousand island sauce.

Sandwiches Philly Cheese Steak Angus beef marinated in worcestershire sauce, with grilled bell peppers, grilled onions & Swiss American cheese.

Pan Roasted Shrimp Served with coconut rum and pineapple. Pan Roasted Blue Mussels Served with sun-dried tomato, basil, garlic and lemon sauce.

Sides Cremini Mushrooms Sauteed with garlic, white wine, butter, parsley, salt & pepper. Asparagus Grilled asparagus served with hollandaise sauce. Red Skin Mashed Potatoes Prepared with cream cheese, butter and seasoning. Grilled Vegetables Grilled squash, zucchini and bell peppers in an oregano, garlic, balsamic and honey marinade.

Spinach and Strawberry Salad Feta Cheese, red onions, local dates and red wine vinaigrette. Caesar Salad Romaine lettuce, parmesan, toasted garlic croutons served with our homemade caesar dressing.

Steak Entrees

All steak entrees get a choice of: Peppercorn Sauce, Cabernet Sauce, Hollandaise Sauce or Bearnaise Sauce Bistro Fillet Served with fingerling potatoes, seasonal vegetables and choice of sauce.

Entrees Roasted Airline Chicken Breast Seasoned with garlic and a fresh herb rub topped a creamy spicy corn sauce served with red skin mashed potatoes and seasonal vegetables. Blackened Ahi Tuna Seasoned with herbs, spices and cilantro & served on top of vegetable risotto with ponzu sauce. Grilled Rack of Lamb Served with creamy risotto, cremini mushrooms, spinach and garlic drizzled with Cabernet sauce. Grilled Pork Chop Served with red skin mashed potatoes, cooked green apples, topped with a balsamic reduction and served with seasonal vegetables.

Tortillas Mexican Food Authentic recipes with a family style welcome By Lucinda Sue Crosby

Tortillas Mexican Food 32123 Cathedral Canyon Dr., Cathedral City Sunday-Thursday 7 a.m. to 9:30 p.m. Friday-Saturday 7 a.m. to 10 p.m. 760-324-8070 tortillasrestaurant.us

lfonso Gutierrez is a highly regarded and talented chef who has honed his considerable culinary skills over decades at a series of noted Coachella Valley eateries. Not a man to wave his own flag, Alfonso seems more than content to allow his inspired cooking to speak for him. When he whisks a plate of fluffy and subtly seasoned chile relleno on the table in front of you, he has confidence that you will enjoy it. His food speaks volumes. He and brother Ernesto are the owner/operator/entrepreneurs of Tortillas, a brightly colored diner-style restaurant in Cathedral City with an outdoor paint job in the festive red and yellow of chile peppers. The price-friendly menu, inspired by their mother Guadalupe, owes many of its flavors and flourishes to the cultural traditions of Jalisco, Mexico, the birthplace of the thriving Gutierrez family. As soon as you walk in the door, breathe in the alluring aroma and feel the amiability. No wonder new customers often become regulars in record time. This is the kind of place where re-

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peat customers are treated more like honored relatives than guests, an attitude that springs from the Mexican tradition called “cenadurias”—a type of restaurant-next-door located in a neighbor’s home where customers wine and dine in the host family’s living room or on their patio and pay for the privilege. Tortillas’ extensive menu offers a great variety of dishes, many with delicious combinations of taste, often with unexpected yet welcome flourishes. Chef Alfonso insists you take a turn at the chilled salsa bar. Tortillas has a number of entrees and appetizers that compliment the salsa’s like: chilaquiles (fried tortillas, eggs, a crumbly cheese called doble crema and onions); scrambled eggs and cactus; pozole (hominy with pork chunks, cabbage and radish topped with a lemon and onion garnish); sopes (thickened tortilla patties, deep fried beans, choice of meat, lettuce and Mexican sour cream); carne asada (they use the most expensive cuts of meat available); and their renowned menudo, a new pot of which is prepared each

evening and then simmered all night until the meat has surrendered itself to fork-cutting tenderness. Along with the usual soft drinks, Tortillas offers beer, wine and wine Margaritas in an assortment of fruitlaced flavors. The Pinot Grigio is dry and surprisingly mellow with a soft finish. On Wine Wednesday, every meal comes with a $2 glass of house Pinot Grigio, Merlot, White Zinfandel, Chardonnay or Cabernet Sauvignon. Imported beer options include Corona, Negra Modelo and Dos XX. After sampling the ambience, the menu and the amicable feel of this eatery, it’s easy to see why the clientele is so faithful: the ingredients are fresh and of the highest quality; the welcome is warm; the authentic food, cooked and served with pride, is delicioso! Sometimes, a taste of Old Mexico is the only thing that will suffice. So, if you hunger for recipes handed down through the Gutierrez family for generations, consider giving Tortillas a try. Ernesto and Alfonso are looking forward to meeting you.

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APPETIZERS Nachos: Tortilla chips topped with melted cheese, diced tomatoes, onions, jalapeño peppers, sour cream, refried beans, ranchero sauce and guacamole.

Some additional and traditional Mexican dishes

Camarones Rancheros: Sautéed shrimp with bell peppers, onions, tomatoes and mushrooms. Served with beans and rice and tortillas.

Chimichanga: Large flour tortilla filled with your choice of shredded beer or chicken, cheese, refried beans and rice. Fried to a golden brown. Topped with sour cream and guacamole.

Cheese Quesadilla: Grilled flour tortillas filled with melted cheese served with sour cream and guacamole.

ESPECIALES DE LA CASA

Fresh Guacamole: Fresh avocados served with onions, tomatoes and cilantro. Served with tortilla chips.

Flautas: Flour tortillas filled with shredded beer or chicken rolled and fried to a golden brown. Topped with fresh guacamole, sour cream and tomatoes.

Taquitos: Corn taquitos filled with shredded beef rolled and fried. Topped with sour cream and guacamole.

Cilantro Chicken: Broiled chicken breast marinated in lemon herbs and spices. Served with rice, beans and pico de gallo.

MEXICAN COMBINATIONS

Original Soft Tacos: Two or three tacos combo. Tacos are served in a soft corn tortilla, filled with your choice of carne asada, carnitas, shredded chicken, beer or lengua. Served with beans and rice.

Enchiladas (cheese, shredded beef or chicken)

Tortas, Mexican Sandwich: French bread with a thin bed of refried beans filled with the meat of your choice, lettuce, tomato, sour cream and Mexican cheese. Choice of carne asada, carnitas or ham. Served with fries.

Create your own combination that satisfies your taste from the choices below. All combinations served with Spanish rice and refried beans. One, two, and three items available.

Hard Shell Taco (shredded beef or chicken) Soft Shell Taco (shredded beef or chicken) Chili Relleno (mild pepper filled with cheese) Tamale (shredded beef) Taquitos (2, shredded beef) Tostada (beans, shredded beef or chicken) Sopes (1, ground or shredded beef or chicken)

SEAFOOD SPECIALS Shrimp Cocktail Mexico’s Favorite: Shrimp in a zesty tomato sauce with avocado, shrimp broth, cucumber and cilantro. Tostada De Ceviche: Try it with a bit of mayo and shrimp. Fish marinated in lemon, onions, tomatoes and cilantro. Camarones A La Diabla: Delicious sautéed shrimp with mushrooms, onions in a blend of spicy sauce, served with beans and rice and a side of warm tortillas. Campechana: Shrimp and octopus in a zesty tomato sauce with avocado shrimp broth, cucumber and cilantro.

BURRITOS Y TACOS

Camarones Al Mojo De Ajo: Shrimp marinated and cooked in garlic sauce. Served with beans and rice.

Carnitas Tepa Style: Golden brown chunks of pork, cooked until tender. Served with pico de gallo, guacamole and on the side homemade sauce. Carne Asada: Thin strips of steak, grilled and cooked to perfection. Served with fresh guacamole, pico de gallo and tortillas, beans and rice. Steak Fajitas Burrito: Marinated beef sautéed with bell peppers and onions, beans and rice. Served with guacamole, sour cream and pico de gallo.

HOT SIZZLING FAJITAS

Served in a sizzling mix with crispy onions and bell peppers. Served with side plate of refried beans, rice, sour cream, guacamole, pico de gallo and tortillas. Your choice of: Chicken, Beef, Spicy Pork or Shrimp fajitas. Create your own individual combination of any two (chicken, beef, pork or shrimp)

Carne Asada Burrito: Large flour tortilla filled with beef sautéed in onion and achote sauce, refried beans and rice. Served with pico de gallo, guacamole and sour cream. Substitute for shrimp. Cilantro Chicken Burrito: Large flour tortilla filled with marinated grilled chicken breast with lemon herbs, refried beans, rice and pico de gall, sour cream and guacamole. Shredded Beer or Chicken Burrito: Flour tortilla filled with shredded beef or chicken, refried beans and cheese, topped with ranchero sauce. Served with sour cream and guacamole. Shrimp Taco: Two soft corn tortillas with sautéed shrimp, rice, refried beans and cheese. Topped with white sauce and avocado. Carnitas Burrito: Large flour tortilla filled with golden chunks of pork, refried beans, cheese and pico de gallo. Topped with sour cream and guacamole.

ENCHILADAS Shrimp Enchiladas: Two corn tortillas filled with sautéed shrimp in butter sauce, rolled and topped with cheese. Served with sour cream and guacamole. Enchiladas Tres Amigos: Three corn tortillas, one filled with cheese, one with shrimp and the other filled with shredded beef. Topped with cheese. Served with sour cream and avocado. Enchiladas Rancheras: Two corn tortillas filled with cheese, rolled and smothered with ranchera sauce. Topped with cheese. Served with sour cream and guacamole. * Menu sample. * Menu items and prices are subject to change.

IP E C R E

Smoked Bacon Pork Alfredo

f you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine. Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal. Find more recipe ideas at Smithfield.com/ ShakeItUp.

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Smoked Bacon Pork Alfredo Prep time: 8 minutes Cook time: 22 minutes Servings: 6-8 • 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet • 3 tablespoons olive oil, divided • 1 pound penne pasta • 1 package (8 ounces) sliced mushrooms • salt, to taste • 2 jars (15 ounces each) Alfredo sauce • pepper, to taste • 1/4 cup finely chopped green onion • Grated Parmesan cheese

Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stirfry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork. Cook pasta according to package directions. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper. Sprinkle with green onions and Parmesan cheese, if desired.

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Grilled Pork Loin Fajitas Grilled Pork Loin Fajitas Prep time: 20 minutes, plus 30 minutes marinade time Cook time: 30 minutes Servings: 4-6

• 12 tortillas • guacamole (optional) • sour cream (optional) • pico de gallo (optional) • shredded cheese (optional)

• 1 Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks • 1 1/2 cups water, divided • 1 cup soy sauce • 1 can (6 ounces) pineapple juice • 6 cloves garlic • 1/4 cup white wine • 1 teaspoon salt • 1 cup unsalted butter, at room temperature • 2 large onions, cut into 1/2-inch wide strips • 1 tablespoon corn oil • salt, to taste • pepper, to taste

Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally. In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature. In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and

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lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper. Heat grill to 300 F for indirect cooking. Lightly grease grates. Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145 F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips. While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter. In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

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Fortun’s Kitchen + Bar The freshest new restaurant in Old Town La Quinta Fortun’s Kitchen + Bar 78085 Avenida La Fonda, La Quinta Lunch: Thursday-Sunday 11 a.m. to 3 p.m. Dinner: Daily, 4 to 9 p.m. Happy Hour in bar only Monday-Saturday: 3 to 7 p.m. All Day Sunday 760-564-8744 fortunskitchen.com

t Fortun’s Kitchen + Bar, we turn everyday events into celebrations! From our delicious cuisine to the fun and festive atmosphere, we know how to make your lunch, dinner, or event exceptional. Join us for Happy Hour, where our 50 foot frost rail will assure you have the coldest drink in the des-

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ert. Fortun’s Kitchen + Bar features an array of dishes such as House Smoked BBQ, Fresh Salads, Prime Steaks, Gourmet Burgers, Rotisserie Chicken, Brick Oven Pizzas, Fresh Fish, Unique Pastas and more! Enjoy your meal at the restaurant or take it to go! In addition to the full menu and pizza hot from the brick oven, you can choose from a vari-

ety of packaged gourmet soups and sauces alongside our new take-out menu. At Fortun’s Kitchen + Bar we can accommodate any affair—so sit back, relax, and enjoy the occasion.

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Fresh Agave Mexican Bar & Grill Great food, great happy hour By Lucinda Sue Crosby

Fresh Agave Mexican Bar & Grill 73325 Highway 111, Palm Desert Sunday-Thursday 7 a.m. to 9:30 p.m. Friday-Saturday 7 a.m. to 10 p.m. Daily happy hour 3 to 5 p.m. (Bar Only) 760-836-9028 freshagavemexicangrillandbar.com

Note: If you are throwing a party large or small in the near future, consider catering by Fresh Agave Mexican Grill & Bar. Set-ups are available for off-site events from gatherings to galas serving from 8 to 80 people. For more information, call 760-836-9028.

o doubt about it, Cecilia and Rigo Garcia know how to throw a party. If you’ve been to their restaurant, Fresh Agave, and tried some of their entrees, appetizers or expansive Happy Hour menus, you’ll know exactly what I mean. If you’ve never been there, maybe it’s time you dropped by. Cecilia and Rigo both come from families with extensive restaurant experience and became involved in their family enterprises as teenagers. Cecilia worked as a hostess and server while Rigo held every position imaginable, starting with dishwasher. They met while working at Don Diego’s and their partnership – both romantic and business—began almost immediately. Standing in their restaurant’s entryway, you’ll see a cantina full of high top tables on your right and an airy dining room on your left. Aquahued walls feature artistic renditions of the agave plant alongside colorful metal sculptures highlighted by wall sconces reminiscent of Old Mexico. And believe me, the moment you arrive, you’ll be welcomed by one of the friendliest crews in town. Manager Regina is an animated woman with a warm smile. She has a clear philosophy of her business and what they all hope to achieve every single day with every single patron: great food and a friendly atmosphere. Regina tells me that when Cecilia was trying to come up with a memorable restaurant name, it occurred to her that the blue agave plant and Mexican food have enjoyed a long and mutually enhancing relation-

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ship. Interestingly, Tequila has been made in Jalisco since 1519 and agave nectar is used as an ingredient in many dishes and drinks. “So it makes sense that we have a number of signature Margaritas,” Regina said, “and we try to make each one unique.” The Skinny Margarita is a #1 seller and is crafted with agave nectar instead of sweet and sour mix, giving it a milder taste. A line of fruit based Margaritas are also popular with my favorites being the Mango (what a gorgeous color) and the Tamarindo. The glass comes rimmed with tajin, a combination of chili powder, lemon and salt – I can’t tell you what a lovely juxtaposition of tastes this combo generates. (Note: Tajin would also make a great accent on the rim of a Bloody Maria). Happy Hour at Fresh Agave is well attended seven days a week by fans who like the exclusive dishes and the attractive prices. My favorite appetizers are the Sopes (like fat tortillas with pinched sides that is only fried until crispy on the outside). You can choose grilled chicken, chorizo or carne asada accompanied by crisp shredded lettuce, tomatoes, avocado, sour cream and Cotija cheese. On the lighter side, Regina recommends the cucumber wedges (hollowed out like a shell and filled with shrimp or fish ceviche and topped with avocado and slivered onions). During lunch, I have enjoyed the Guacamole Fiesta which is made tableside. Chunky and rich with diced onions, tomato, cilantro and spices, this pleaser comes with chips that are made fresh on site daily – as are all of

Fresh Agave’s sauces and salsas. I can also tout the Fajita salads (marinated grilled chicken with onions and peppers tossed across fresh, crisp greens). Salad dressing is truly unnecessary but a squeeze of lemon or lime adds zest. On the dinner menu, one tasty value would be a “sharable” – easily enough for a party of two. The Taco Fiesta fits the bill perfectly with an array of lively proteins including carne asada, pollo Asado, carnitas and chorizo served with fixings like pico de gallo, sour cream, jalapeños and cheese. This dish also includes two portions of rice, beans and tortillas. And if you like chile rellenos, these are made from light and fluffy poblano peppers stuffed with Monterrey Jack cheese, salsa ranchera and Cotija cheese. For dessert, try the sopapillas (light pastries filled with honey and cinnamon served with a rich vanilla ice cream). And the cheesecake nugget squares? Served with bananas, cinnamon and ice cream, they are as sinfully delicious as they sound. Of course, Fresh Agave offers a full bar, a nice selection of wine (the house Pinot Grigio is lovely with an easy finish) and a representative selection of Mexican and American beers. Good Mexican food is as much a part of the California scene as surfing. The folks at Fresh Agave understand the importance of the freshest ingredients and careful preparation of food. So the next time you visit, Cecilia and Rigo’s employees will do their best to keep the meal excellent, the environment neighborly and the ambience lively – including harp music on Friday and Saturday at 6 p.m.

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IP E C R E

Braised Chicken with Linguine

athering the family around the table with delicious, traditional meals is the ultimate combination for many home chefs like Catherine Lowe, winner of the 17th season of ABC’s “The Bachelor.” Lowe, who partnered as a celebrity spokesperson with Bertolli to create this Roasted Garlic Marinara Braised Chicken with Linguine recipe, enjoys adding authenticity to the table with recipes that provide homemade taste and layers of flavor. “I pride myself on my strong Italian roots,” Lowe said. “My dad taught me how to cook at a young age, and growing up, it was an event to make and enjoy dinner with his side of the family. It’s important for me to remember and celebrate that heritage.” Full of hearty vegetables you can see and taste, and inspired by the simple goodness of Tuscan cooking, Bertolli Rustic Cut Pasta sauces help bring homemade flavor to your table. Offered in four varieties—Marinara with Traditional Vegetables, Spicy Marinara with Traditional Vegetables, Roasted Garlic Marinara with Garden Vegetables and Sweet Peppers with Portobello Mushrooms—it’s Lowe’s secret ingredient to helping make family meals more enjoyable. Find more family-friendly recipes to bring everyone together at bertolli.com.

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Roasted Garlic Marinara Braised Chicken with Linguine Recipe courtesy of Sean and Catherine Lowe Prep time: 10 minutes Cook time: 60 minutes Servings: 4-6 • 23 ounces Bertolli Rustic Cut Roasted Garlic Marinara Sauce • 6-8 bone-in, skin-on chicken thighs • 2 teaspoons kosher salt • 1/2 teaspoon freshly ground black pepper • 1 tablespoon extra-virgin olive oil • 1 pound whole-wheat linguine • 8 ounces sliced cremini mushrooms • 1/2 cup small diced onion • 1/4 cup white wine (optional) • 3 ounces baby kale • Parmesan cheese Heat oven to 350 F. In 3-quart Dutch oven over medium heat, heat sauce. Season chicken on both sides with salt and pepper. In large skillet over medium-high heat, heat olive oil. Add chicken, skin-side down, and cook 3-5 minutes, or until skin is crisp and deep golden-brown. Turn chicken over and cook 3-5 minutes until golden-brown on second side. Remove chicken from skillet, leaving fat in pan. Set aside skillet to be used later.

Add chicken to sauce in Dutch oven in single layer, skin-side up, with skin just above surface of sauce. Cover and bake 40 minutes. Begin to boil water for pasta. Remove cover from Dutch oven and cook in oven 10 minutes. Cook pasta al dente according to package instructions. Drain. Heat reserved skillet and fat over mediumhigh heat; add cremini mushrooms and onions; saute until lightly browned. Deglaze with white wine, if desired, and cook until dry. Add kale to mushrooms and toss gently to wilt. Remove Dutch oven from oven and gently transfer chicken to large plate. Add pasta to sauce in Dutch oven and stir gently to coat. Place portion of pasta in pasta bowl and make well in middle. Spoon mushroom-kale mixture into center of well and top with one piece of chicken. Shave Parmesan cheese over dish to finish. Tip: Serve with creamy polenta instead of pasta. In saucepan, combine 2 cups chicken stock, 2 cups milk, 2 tablespoons butter and 1 teaspoon kosher salt. Bring to boil and whisk in 1 cup instant polenta and cook, while stirring, 5 minutes. Add 1/4 cup grated Parmesan cheese and whisk to combine. Spoon polenta into serving dish and make a well in middle. Place mushroom-kale mixture in well. Top with marinara sauce and one piece of chicken.

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Grilled Stuffed Peppers Grilled Mediterranean Stuffed Peppers Prep time: 20 minutes Cook time: 20 minutes Servings: 6 • 2 tablespoons olive oil, divided • 1 1/2 cups (10 ounces) uncooked orzo pasta • 1 can (14 1/2 ounces) vegetable broth • 1 jar (23 ounces) Bertolli Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, divided • 6 ounces crumbled feta cheese • 1/2 cup (2 ounces) coarsely chopped smoked almonds • 1/2 cup chopped fresh mint, divided • 6 large red, yellow or orange bell peppers, top 1/2 inch removed and seeded

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Heat grill to high. In medium skillet on medium-high heat, heat 1 tablespoon oil. Add pasta; cook and stir 2-3 minutes, or until light golden brown. Stir in broth and 1 cup sauce; bring to boil. Reduce heat to low; cover. Cook 4 minutes, or until pasta is al dente, stirring occasionally. Remove from heat; cool slightly. Stir in cheese, almonds and 1/4 cup mint. Brush outsides of peppers with remaining oil. Grill 4-6 minutes, or until crisp tender and lightly marked on all sides, turning frequently; cool slightly. Place peppers in center of 12-by-12-inch square of heavy duty foil. Bring sides of foil up and shape foil around each pepper, leaving tops open. Shape foil into stable base to

secure peppers firmly. Keep upright while grilling. Fill each pepper with 1 tablespoon sauce and about 3/4 cup orzo mixture. Grill peppers 8-10 minutes, or until filling is heated through. Remove from foil. Warm remaining sauce. Sprinkle with remaining mint before serving with warmed sauce. To prepare peppers: Heat oven to 400 F. Prepare orzo mixture as directed but do not grill peppers. Fill raw peppers with orzo mixture and place on foil squares. Bring sides of foil up and seal tops to fully enclose each pepper. Arrange on rimmed baking sheet and bake 20-25 minutes, or until peppers are soft and filling is heated through.

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MARCH 2018

Oscar’s

Indoor/outdoor lifestyle By Lucinda Sue Crosby Oscar’s Cafe & Bar 125 E. Tahquitz Canyon Way, Palm Springs Monday-Thursday 4 to 9 p.m. Friday 4 p.m. to midnight Saturday and Sunday 9 a.m. to 9 p.m. Sunday Tea Dance 4 to 8 p.m. 760 325-1188 oscarspalmsprings.com

or those who adore the ebb and flow of the Downtown Palm Springs vibe, who crave the indoor/outdoor lifestyle, who enjoy musical entertainment, tea dancing and a lovely setting for all, there’s Oscar’s. Located in a gorgeous Italian piazza-style courtyard, softened with strings of lights and a fountain, this hallmark of Palm Springs’ culture also offers diverse, carefully prepared dishes and full blown stage productions. Operator Dan Gore is a 26-year veteran of stage productions around the globe and knows how to please a crowd. His inclusive menu reflects both his travels and his sensibilities. If you’re a brunch fan, you’ll thor-

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oughly enjoy any of the Benedicts. And if you’re undecided, you can’t miss with the Smoked Salmon (lox atop perfectly poached eggs nestled on toasted English muffins with house Hollandaise). For the decadent, the Stuffed French Toast will satisfy weekend cravings (chock full of eggs, ham, bacon, sausage, cheddar, spinach and tomato) and is a unique recipe in this Valley. Fan faves for lunch or dinner include the Grilled Scorpion Shrimp Skewers (with an avocado/watermelon pico de gallo) or the Grilled Pork Chop (with cranberry chutney, potatoes and freshly steamed al dente asparagus).

Oscar’s is a great place to meet friends because it offers a robust happy hour. The Reuben Egg Roll appetizer is an unlikely yet successful combo of traditions (corned beef, sauerkraut, Swiss cheese, drizzled with 1,000 Island). And do order the hand crafted Bloody Mary—just the right balance of heat and tomato juice. In the mood for something else? You’ll also find well drinks and house wines at wallet-friendly prices. As you can see, Oscar’s is a great place to chill with friends, soak up the atmosphere and embrace the music. Try it on for size because, as Dan likes to say, “Something good is happening here!”

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APPETIZERS Buffalo Wings Served with Bleu Cheese Dressing 10

Spinach and Artichoke Dip 9 Served with House made Tortilla Chips

Quesadilla of the Day 12

Served with Sour Cream, Guacamole and Pico De Gallo

Grilled Chili Lime Shrimp Skewers 18 Served with a Watermelon Avocado Pico De Gallo

Fried Calamari with Marinara Sauce 15 SALADS

California Cobb Salad 15

Iceberg, Turkey, Bacon, Tomato, Avocado, Egg, Chives and Bleu Cheese Crumbles Served with your Choice of Dressing

Iceberg Wedge 12

Bacon, Tomatoes, Bleu Cheese Crumbles and Bleu Cheese Dressing

Caesar Salad Small 9 | Large 15

Romaine and Croutons topped with Parmesan Cheese tossed in our House Made Caesar Dressing

House Salad Small 6 | Large 10

Baby Greens with Carrots, Tomatoes, Cucumbers and Croutons Add to any Salad Chicken 6 | Steak 8 | Shrimp 9 | Salmon 9

House Made Dressings Ranch, Bleu Cheese, Honey Mustard, 1000 Island, Red Wine Vinaigrette, Balsamic Vinaigrette, Citrus Vinaigrette and Caesar

SANDWICHES & MORE

ENTRĂ&#x2030;ES

Available after 4 p.m.

Seafood Fra Diavolo 26

Shrimp, Mussels and Calamari over Linguini in a Spicy Marinara Sauce

Alfredo Pasta 15

Linguini in a Creamy Parmesan Alfredo Sauce

Add Chicken 6 | Add Shrimp 9 Three Cheese Stuffed Eggplant Parmigiana 20

Choice of Cole Slaw, Fries, Roasted Tomatoes (Unless otherwise stated). Substitute Sweet Potato Fries, Caesar Salad or House Salad 2

Topped with Fresh Mozzarella, served with Penne Pasta and Vegetables

Add Avocado or a Fried Egg 2

Grilled Choice 14 oz. Rib-Eye Steak 34

Gluten-Free Sourdough 1

Served with Mashed Potatoes and Vegetables

Half-Pound Angus Beef Burger 18 Choice of American, Cheddar, Provolone, Swiss or Pepper Jack Cheese. Served with Lettuce, Tomato and Onion

Tuscan Chicken 18

Marinated Chicken Breast Topped with Fresh Mozzarella, Pesto Aioli and Balsamic Vinaigrette with Lettuce and Tomato on Focaccia

Lemon Herb Chicken 28

Served with Mashed Potatoes and Vegetables

Grilled Pork Chop 28

Topped with a Cranberry Chutney Served with Potatoes and Asparagus

Coconut Shrimp 22

Artichoke Hearts, Avocado, Roasted Peppers, Provolone Cheese with an Olive Tapenade on Sourdough

Mediterranean Panini 16

Served with Mixed Greens Tossed in our House Made Thai Dressing served with a Thai Chili Sauce

Belgian Beer-Battered Fish & Chips 18

Maple Glazed Grilled Salmon 28

Served with French Fries and Coleslaw

Served with White Rice and Asparagus

The Roost Café at Hawk’s Landing A lovely day trip and a lovely meal By Lucinda Sue Crosby

The Roost at Hawk’s Landing 55100 Martinez Trail, Yucca Valley Breakfast and Lunch Sunday-Wednesday 7 a.m. to 6p.m. Breakfast, lunch and dinner Thursday-Saturday 7 a.m. to 9 p.m. 760-365-0033 hawkslandinggolf.com Note: For more information regarding special events, weddings or tournamnets, call 760-365-0033 ext. 2.

dream come true for developers Bill and Mona Brehm, Hawk’s Landing Golf Club and The Roost Café are now managed by their daughter Cindy Melland. Cindy credits her parents, who have both passed now, for the vision and unique design of the course. “My dad understood how and why certain regions developed and what trends to watch.” Cindy explained. “He was the visionary and mom was the organized planner.” In 2015, Bill, Mona and their newspaper publishing family, opened the 12 hole golf course nestled amid the hills of the hi-desert as well as a tasteful and modern clubhouse featuring an ambitious restaurant. The dining room exemplifies California’s indoor-outdoor lifestyle as picture windows invite the eye and the guest to a patio fitted out with comfy overstuffed furniture and a blue-gravel fire pit. Breakfast is served seven days but on weekends, word is out about a dish called Grandpa Bill’s Famous Waffles. It features seasonal fruits, frothy just-whipped cream and crisp bacon accompanied by farm fresh eggs cooked any way you like. Food and Beverage Manager Tim Smith, whose years in the hospitality biz helped make him well-known in his own right, has some recommendations from the lunch menu. He’s partial to the Turkey Avocado Ortega Panini—and so am I. Moist ovenroasted turkey on fragrant sourdough with melted pepper jack cheese.

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(Note: all side salads, dressings, salsas and sauces are hand crafted on site). Tim also swears by the French Dip, a special offering from time to time (sliced Silver Star prime rib with sautéed onions and mushrooms on a toasted deli roll, topped with a generous helping of Swiss cheese). But his favorite mid-day meal is the Atlantic Salmon Burger (the salmon is baked with red peppers, onion and celery, sprinkled with toasted panko crumbs and topped with a garlic/dill mayo all atop a toasted roll). The Roost serves dinner from 4 p.m. until closing on Thursday, Friday and Saturday nights. Some customer favorites: the Fresh Atlantic Salmon (grilled to pink perfection accompanied by the potato of your choosing and seasonal veggies); the Flat Iron Steak (tender Silver Star beef smothered in mushrooms and onions delivered with potato and veggies); and the Chicken Marsala (sautéed chicken breast chunks in a mushroom and Marsala wine sauce, served over your choice of pasta or alongside a baked potato and veggies). On Friday only, The Roost offers Prime Rib (slow roasted and accompanied with au jus and a creamy, tangy horseradish). Actually, Fridays at Hawk’s Landing is gaining a rep as a happening spot because it features live music at 5:30 p.m. You’ll enjoy either supper club jazz or folk/rock guitar depending on the date and you might consider making reservations. This restaurant has a full bar and signature cocktails—try the Sandy’s

Trap (Squirt and Amaretto) or many other guest favorites. Now carrying “Buzz Box”—all organic cocktails with several delish flavors! If you’ve never experienced The Roost Café, the drive is scenic and the setting and hospitality first rate. Tim and his crew deliver excellent food and the view from the patio is breathtaking. Sound inviting? Maybe, it is time to explore. I think you’ll become a fan. At 3,500 feet, Yucca Valley is substantially cooler than Palm Springs and environs. You might consider a day trip and enjoy the beautiful weather with golf in the morning and take a drive through the Joshua Tree National Park in the afternoon. Then make it back to The Roost for dinner—Fridays feature live music and finish your day with homemade cobbler or cheese cake after dinner. The course at Hawk’s Landing boasts bent grass greens and a unique layout of 12 holes – meaning you opt for exactly the amount of golf that feels comfortable on any given day. From Thursday through Saturday evenings, after your round is finished, take advantage of the wallet friendly Happy Hour and Bar Menu. Or, on Fridays, stay and enjoy live music with your dinner. As Cindy likes to say, “Enjoy the experience your way!” The Roost is also a stunning venue for private parties, weddings, anniversaries, corporate and charitable events of all sizes—with enough menu and set-up options to ensure your guests have an excellent experience.

MARCH 2018

IP E C R E

Anise, Pear and Almond Crostata Prep time: 45 minutes Total time: 2 hours, 30 minutes Servings: 6 Crostata Crust: • 1 1/4 cups all-purpose flour • 1 stick butter, cut into 1/2-inch cubes and frozen • 1/2 teaspoon Spice Islands Fine Mediterranean Sea Salt • 1/4 cup ice water Anise Almond Filling: • 1 cup blanched, slivered almonds • 3/4 teaspoon Spice Islands Anise Seeds • 1/3 cup sugar • 1 large egg • 1 teaspoon Spice Islands Vanilla Extract • 1/4 teaspoon Spice Islands Fine Mediterranean Sea Salt

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• 2 tablespoons butter, at room temperature • 3 Fiorelle or small pears, sliced into thin wedges • 2 tablespoons sugar, plus extra for sprinkling • 1 tablespoon lemon juice • 1 large egg, beaten • 2 tablespoons Polaner Apricot Preserves, heated • cream or ice cream (optional) To make crust: In food processor, combine flour, frozen butter and salt. Pulse until dough is size of large peas. Add 3 tablespoons ice water and pulse several times. Pinch dough to see if it is holding together; if not, add water a couple of teaspoons at a time, pulsing once or twice after each addition, until dough holds together. Form dough into disk, wrap in plastic wrap and chill 30 minutes.

Heat oven to 400 F. To make filling: In food processor, blend almonds, anise seeds, sugar, egg, vanilla and salt until paste forms. Add room temperature butter and blend again. Set aside. Toss sliced pears with 2 tablespoons sugar and lemon juice. Set aside. On sheet of floured parchment paper, roll out dough into 13-inch circle; transfer on parchment to rimless cookie sheet. Spread almond paste onto circle, leaving 2-inch border. Scatter pears on top, cover almond paste. Fold dough up and over pears, overlapping dough as needed. Brush with egg wash and sprinkle crust generously with sugar. Bake until pears are tender, 40-45 minutes. If crust starts to get too brown, lightly cover with foil. Remove tart from oven and brush pears with heated apricot preserves. Serve with cream or ice cream, if desired.

MARCH 2018

TRIO Restaurant Where Palm Springs eats TRIO Restaurant 707 N. Palm Canyon Dr., Palm Springs Monday-Thursday 11 a.m. to 10 p.m. Friday: 11 a.m. to 11 p.m. Saturday: 10 a.m. to 11 p.m. Sunday: 10 a.m. to 10 p.m. Happy Hour Daily, 11 a.m. to 7 p.m. 760-864-8746 triopalmsprings.com

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ocated in an historic midcentury building in Palm Springs sophisticated Uptown Design District, Trio is lively and up beat all year round. Locals (Trio’s regulars) love its varied menu, combining traditional Midwest comfort food with a California contemporary edge. Like Yankee Pot Roast, Calamari with Thai dipping sauce, Braised Lamb Shank and Roasted Baby Beet Salad. Trio’s décor matches the mood with vibrant splashes of color, creative lighting and an amazing art collection. Since opening in 2009, Trio has

generated recognition as one of Palm Springs top Restaurants and hot spots by numerous websites, lifestyle & travel publications. The key to our popularity is our food is consistent. We are priced right, servers are friendly and knowledgeable and there’s a warming energy in the room. We believe in giving back to our community by working with local charities. Trio draws a diverse crowd all day long from country club groups at lunch to folks of all ages in the evening. Trio hosts corporate events, wedding rehearsal dinners, bache-

lor and bachelorette parties. It’s one big party at Trio! Come on in, feel at home, relax and enjoy! You can enjoy Trio Family style catering from our house to yours… pick it up and serve. Trio offers a Three Course Prix Fixe menu $19.99 (11 a.m. to 6 p.m.). Happy Hour includes $3 Well $5 Call, $8 Premium and $5 Bar Bites at the Bar and Patio daily (11 a.m. to 7 p.m.). Lunch begins weekdays at 11 a.m. Brunch Saturday and Sundays 10 a.m. to 3 p.m. with unlimited Champagne and Bloody Mary specials.

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