Palm Desert Food&Wine™ 2017

Schedule 2017 of Events

Friday, March 24, 2017

11:30 a.m. – 2 p.m. – James Beard Gourmet Four-Course Luncheon Hosted by Gail Simmons, Food Expert, Food & Wine Special Projects Director, and judge on Bravo’s Top Chef

This year’s Bravo’s Top Chef and Celebrity Chefs are from the north, south, east and west. The line-up includes Tory McPhail, New Orleans (Executive Chef, Commander’s Palace, New Orleans, Bravo’s Top Chef, and James Beard Award Winning chef), Gale Gand, Chicago (Chef/Owner of Tru, Chicago, cook book author Gale’s Root Beer, and James Beard-Award winning chef), Casey Thompson, Napa Valley (Season 3 finalist of Top Chef and participant in Season 8 and upcoming 2016-2017 Season 14 Top Chef All Stars), Zac Young, New York City (Named one of the Top 10 Pastry Chefs in America in 2015, finalist on Bravo’s Top Chef: Just Desserts, and Pastry Director for Craveable Hospitality Group). A portion of the proceeds will be donated to the Friends of the James Beard Foundation, an organization at the center of America’s culinary community, dedicated to exploring the way food enriches our lives. Guests must be 21 years or older to attend.

MENU

Gale Gand
First Course
Bacon Wrapped Shrimp Stuffed Sweet Peppers
Paired with Barrymore by Carmel Road 2013 Pinot Grigio

Tory McPhail
Second Course
Commander’s Turtle Soup
Paired with Foxtrot Four Shadows 2014 Chardonnay

Casey Thompson
Main Course
Braised Pork Cheek, Poached Egg, Wood Ear, Enoki, Tofu, Black Bean, Radish Microgreens
Paired with Harumph Wines 2013 Napa Valley Cabernet Sauvignon

Zac Young
Dessert
Frozen Strawberry S'mores 
Strawberry cheesecake semifreddo, graham cracker angel food cake, pinot noir marshmallow
Paired with Grgich Hills Estate 2013 Napa Valley Merlot


Saturday, March 25, 2017

10 a.m. – 11 a.m. – Gale Gand’s PIE CAMP*
10 a.m. – 4 p.m. – VIP Grand Tasting with Gale Gand’s PIE CAMP*
11 a.m. – 4 p.m. – VIP Grand Tasting
12 p.m. – 4 p.m. – Grand Tasting
12:30 p.m. – 3:30 p.m. – Chef Demonstrations

VIP Grand Tasting pass will include early entrance to the event, special champagne tasting, and an exclusive chef demonstration featuring Gail Simmons and Brooke Williamson. Grand Tastings will feature delectable morsels from more than 40 restaurants, created by renowned chefs from all across California. More than 60 premium wines and champagnes will be offered as well, and participants will be able to interact with the vintners and chefs.

*About Gale Gand’s Pie Camp:
Do you have a fear of Pie Crusts? Come to Chef Gale Gand's PIE CAMP, a one hour cooking demonstration to help you learn how to make the perfect pie crust and make the best double crust apple pie in your neighborhood. You'll learn the secret to keeping your crust flaky, what's the best kind of apples for pie, and how to make your pie look finished including how to do a decorative crimped edge.


Sunday, March 26, 2017

11 a.m. – 4 p.m. – VIP Grand Tasting
12 p.m. – 4 p.m. – Grand Tasting
12:30 p.m. – 3:30 p.m. – Chef Demonstrations

VIP Grand Tasting pass will include early entrance to the event, special champagne tasting, and an exclusive chef demonstration featuring Aarti Sequeira. Grand Tastings will feature delectable morsels from more than 40 restaurants, created by renowned chefs from all across California. More than 60 premium wines and champagnes will be offered as well, and participants will be able to interact with the vintners and chefs.


Join the event early with a VIP Grand Tasting Ticket and enjoy an intimate, interactive VIP-only demonstration:

Saturday, March 25: Brook Williamson, Chef/Owner Tripel, The Hudson House, Playa Provisions and Gail Simmons, food expert, Food & Wine’s Special Projects Director, and judge on Bravo's Top Chef (includes book signing)

Sunday, March 26: Aarti Sequeira, host of Food Network's Aarti Party, Season 6 winner of 2010 Food Network Star (includes book signing)

ADDITIONAL TASTING EXPERIENCES

Saturday, March 25
Grill Demonstration & Tasting: Daniel Villanueva Jr., Executive Chef/Owner, Beyond Balisage
11 a.m. – 4 p.m. Garden

Smoker Presentation & Tasting: Leonel De Leon & Tony France, Chef's, JW Marriott Desert Springs Resort &Spa
11 a.m. – 4 p.m. Garden

Sunday, March 26
Grill Demonstration & Tasting: Daniel Villanueva Jr.,
Executive Chef / Owner, Beyond Balisage
11 a.m. – 4 p.m. Garden

Smoker Presentation & Tasting: Leonel De Leon & Tony France, Chef's, JW Marriott Desert Springs Resort &Spa
11 a.m. – 4 p.m. Garden


CELEBRITY CHEF DEMONSTRATIONS

SATURDAY, MARCH 25
VIP Ticket with Gale Gand's Pie Camp or Pie Camp Ticket Only - Better Built, Miele, Cambria Demonstration Tent

10:00 a.m.
Gale Gand, Chef/Owner of Tru, Chicago, cook book author and James Beard Award winning pastry chef, Demo + Book Signing on the Patio

VIP Ticket Only - Better Built, Miele, Cambria Demonstration Tent
11:30 a.m. — Brook Williamson, Chef/Owner Tripel, The Hudson House, Playa Provisions and Gail Simmons, Food Expert, Food + Wine Special Projects Director, and judge on Bravo's Top Chef, Demo + Book Signing on the Patio

Better Built, Miele, Cambria Demonstration Tent
12:30 p.m. — Tory McPhail, Executive Chef, Commander's Palace, New Orleans, Bravo’s Top Chef, and James Beard Award Winning chef
1:30 p.m. — Casey Thompson, Top Chef Finalist
2:30 p.m. — Aarti Sequeira, Host of Food Network's Aarti Party, Demo + Book Signing on the Patio

Ferguson Sub-Zero Wolf Demonstration Tent #1
12:15 p.m. — Stuart O'Keeffe, Celebrity Chef, Television Personality, and Author, Demo + Book Signing on the Patio
1:15 p.m. — Chris Mitchum, Executive Chef, Lantana Restaurant, Hyatt Regency Indian Wells Resort and Spa Signing on the Patio
2:15 p.m. — Brent Ridge and Josh Kilmer-Purcell, Beekman Boys, Demo + Book Signing on the Patio
3:00 p.m. — Bruno Lopez, Executive Chef, The Ritz-Carlton, Rancho Mirage

Ferguson Sub-Zero Wolf Demonstration Tent #2
12:30 p.m. — Zac Young, finalist on Bravo’s Top Chef: Just Desserts, Top 10 Pastry Chefs in America in 2015, and Pastry Director of Craveable Hospitality Group
1:30 p.m. — Melissa King, Bravo's Top Chef finalist, chef ambassador for Whole Foods Market
2:30 p.m. — Zack Bruell, Chef / Restauranteur, Parallax, Table 45, L'Albatros, Chinato, Cowell & Hubbard, Dynomite

 

SUNDAY, MARCH 26
VIP Ticket Only - Better Built, Miele, Cambria Demonstration Tent
11:30 a.m. — Aarti Sequeira, Host of Food Network's Aarti Party, Demo + Book Signing on the Patio

Better Built, Miele, Cambria Demonstration Tent
1:00 p.m. — Brent Ridge and Josh Kilmer-Purcell, Beekman Boys Demo + Book Signing on the Patio
2:00 p.m. — Stuart O'Keeffe, Celebrity Chef, Television Personality, and Author, Demo + Book Signing on the Patio
3:00 p.m. — Zack Bruell, Chef / Restauranteur, Parallax, Table 45, L'Albatros, Chinato, Cowell & Hubbard, Dynomite

Ferguson Sub-Zero Wolf Demonstration Tent #1
12:15 p.m. — Mike Milligan, Executive Chef, Agua Caliente Casino Resort Spa
1:15 p.m. — Herve Glin, Executive Chef, Mister Parker’s, Parker Palm Springs
2:15 p.m. — Andrew Copley, Executive Chef / Owner Copley's on Palm Canyon and AC3 Palm Desert
3:15 p.m. — Marco Aguilar, Executive Chef, Adobe Grill, La Quinta Resort & Club

Ferguson Sub-Zero Wolf Demonstration Tent #2
12:30 p.m. — Engin Onural, Executive Chef/Owner, The Venue Sushi Bar &Sake Lounge
1:30 p.m. — Drew Davis, Executive Chef/Owner Catalan Mediterranean Cuisine
2:30 p.m. — Joane Garcia-Colson, Executive Chef/Owner, Dish Creative Cuisine


Other Palm Desert Food & Wine™ Events

Palm Desert Food & Wine presents
AN EVENING WITH OPUS ONE
EXCLUSIVE WINE DINNER
AT AGUA CALIENTE CASINO RESORT SPA

Thursday, March 16, 2017
7 p.m. – 9 p.m.
(Limited to 40 people)
Price per person: $250

DINE in the sublime presidential suite with sweeping views of the desert and mountains.

INDULGE in a fine dinner skillfully created by Executive Chef Mike Milligan and exquisitely paired with 2013 Opus One

MINGLE with the experts and learn more about this extraordinary vintage

"The 2013 Opus One offers splendid aromas of blueberry, cassis, and blackberries. A creamy entry gives way to layers of complexity which unfold in the mid-palate with velvety tannins enrobing a center of concentrated black-fruit. Elegantly balanced, the acidity and core structure deliver a persistent finish with hints of dark chocolate."

Menu:
Sweet Spinach
Dried Apples, Caramelized Onions, Feta & Warm Mushroom Dressing

Colorado Lamb Loin "Chop"
Swiss Chard, Lardon, Chanterelle, Crisp Salsify, & Natural Jus
or
Charred Prime Filet Mignon
Swiss Chard, Lardon, Chanterelle, Crisp Salsify
or
Grilled Late Winter Vegetable Stack
Portobello Mushroom, Zucchini, Squash, Bell Pepper, with Quinoa & Tomato-Basil Relish

Strawberries & Sabayon
Deconstructed Shortcake Martini

Location:
Agua Caliente Casino Resort Spa
32-250 Bob Hope Drive, Rancho Mirage, CA 92270

Reservations:
Please call Laurie Hrudka at 760-325-2333, ext. 202 or email laurie@palmspringslife.com.
Limited seating, please call early to secure your reservation.


Palm Desert Food & Wine presents
AN EVENING IN NEW ORLEANS
AT TOSCANA COUNTRY CLUB

Featuring Tory McPhail, Executive Chef, Commander’s Palace, New Orleans, and Bravo’s Top Chef and James Beard Award-winning chef and Eric Wadlund, Executive Chef Toscana Country Club, cookbook author, PBS Great Chefs of America, and multiple award-winning chef

A portion of the proceeds from this event will benefit Coachella Valley’s FIND Food Bank. Each seat sold will feed 35 people, and our goal is to feed 1,000 people through FIND Food Bank’s assistance program. Help us help others by dining tonight.

Thursday, March 23, 2017
1-4 p.m. – Secrets of a N’Awlins Chefs Experience
6 p.m. – Cocktail Reception
7:30 p.m. – Dinner
Cocktail Reception and Dinner: $200 per person
Table of Ten: $1,500
Secrets of a N’Awlins Chef Experience: $1,000 per person

Secrets of a N’Awlins Chef Experience
Cook, taste, laugh, and learn from Chefs Tory McPhail and Eric Wadlund, making memories that will last a lifetime. This intimate experience includes sipping delicious wine and spending two hours in the kitchen watching, talking and assisting the Chefs as they prepare the incredible meal you will enjoy that evening. You will also have the exclusive experience of dining at the Chefs table. Limited space available.

Cocktail Reception and Dinner
Experience the vibrant culinary landscape of New Orleans, where every dish has a story and old traditions are celebrated next to new voices. Start your evening with a cocktail reception followed by a remarkable four-course dinner paired with exceptional wines sure to capture the heart and soul of the city.

MENU
Reception
Lobster Hushpuppies with lime aioli
Mini Muffaletta Sandwiches - marinated olive salad, mortadella, salami, mozzarella, ham, and provolone
Astoria Prosecco, NV

First Course
Air-Dried Jidori Roulade - sweet corn puree, butter poached crawfish, and lemon-Parmesan froth
2013 Mara White Grass Dry Creek Valley Sauvignon Blanc

Second Course
Shrimp & Tasso Henican - wild Louisiana white shrimp stuffed with spicy Cajun ham, pickled okra, red onions, crystal hot sauce and five pepper jelly
2009 Mara Laughlin Road Ranch RRV Pinot Noir (Library Selection)

Third Course
Chicory Coffee Lacquered Texas Quail - spicy cochon de lait boudin with melted cabbage, 30-second collard greens, sticky quail glaze and Tabasco syrup
2014 Mara Sonoma County "M" Field Blend Red (Bordeaux Varietals)

Fourth Course
Brandy Milk Punch, Strawberry & White Chocolate Bread Pudding - boozy cocktail custard poured over New Orleans French bread with fresh strawberries, and imported Swiss chocolates

Winemaker: Charles F. Mara RRV

To make your reservation, please email Christina@palmspringslife.com or call 760-325-2333, ext. 222. Please reserve no later than March 16, 2017. Payment is required at time of reservation.

Toscana Country Club
76009 Via Club Villa, Indian Wells, CA 92210


Savory Spice presents
GALE GAND'S VANILLA 101

Thursday, March 23, 2017
7 p.m. – 8 p.m. – $25 per person

Recently back from a Vanilla Plantation Trip to Tahiti, Chef Gale Gand will explain everything you wanted to know about vanilla, the bean grown from the only orchid that bears edible fruit. She will talk about its origin, how it's grown, how it's aged, the 4 main vanilla bean producing regions, the different flavor profiles each variety, and when to use which bean, and how to incorporate them into your cooking.
Each attendee will leave with three complimentary samples of vanilla.
Attendance is limited to the first 25.
Location: Savory Spice, 73399 El Paseo, Palm Desert, CA 92260

SOLD OUT

About Gale Gand
Gale Gand is a pastry chef and partner in the Michelin two star restaurant, Tru, Chicago. She was the host of Food Network's long running show "Sweet Dreams," and author of 8 cook books. She just finished a 2 year pop-up of Spritzburger, a burger and craft soda joint, with The Hearty Boys, also of Food Network fame. Gale teaches cooking classes all over the country and is an artisanal soda pop maker producing Gale's Root Beer which is sold nationally. Gale does food innovation with The Hyde Park Group in Chicago. She has received two James Beard Awards, has been inducted to the Chicago Chefs Hall of Fame and was schooled in Paris at La Varenne. Gale is the mother of 3 and plays the ukulele.

About Savory Spice
Spice specialist with a variety of blends as well as extracts, sauces & specialty foods.
Located in the heart of the El Paseo shopping district: 73399 El Paseo, Palm Desert, CA 92260

Savory Spice


Palm Desert Food & Wine™ presents
CELEBRITY CHEF RECEPTION
AT THE FORD ESTATE
Friday, March 24,2017

SOLD OUT

Estate VIP Tour by owner, John McIlwee: 5-6 p.m., $200 per person
Cocktail Reception: 6 p.m. – 8 p.m., $125 per person

Gail Simmons, judge on Bravo’s Top Chef, and Brooke Williamson, award-winning chef, invite you to an iconic evening at the first public tour Gerald and Betty Ford’s Dreaming Estate in Rancho Mirage, California, to meet and mingle with Palm Desert Food & Wine’s celebrity chefs.

Estate VIP Tour ticket holders will enjoy a private tour given by John McIlwee, owner of The Ford Estate, and will be entertained by stories about the estates fabled past.

The cocktail reception is attended by a cadre of celebrity chefs, all participating at this year’s Palm Desert Food & Wine™ event, including Gail Simmons, Brooke Williamson, Tory McPhail, Aarti Sequeira, Melissa King, Gale Gand, Casey Thompson, The Beekman Boy’s, Stuart O’Keeffe, and Zac Young.

Attendees will enjoy food provided by Brooke Williamson’s new restaurant, Da Kikokiko, and is paired with Gail’s Honey Lemonade Twist with Brooke’s Strawberry Lemonade Ice Cube.

Guests are limited.
Location will be provided at time of ticket purchase.


Click here for Tickets »»

• Because alcohol will be served, you must be at least 21 years of age to attend Palm Desert Food & Wine™ events and to enter the tent. No accommodations are available for individuals under 21 years of age.