Thursday, March 8, 2018
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Volume 63 | Number 28
www.DesertMobileHomeNews.com
CELEBRATING THE RESIDENTIAL PARK COMMUNITIES FOR 63 YEARS
8TH ANNUAL PALM DESERT FOOD & WINE FESTIVAL By Alison Elsner Itâs hard to believe that what started as a modest weekend of food tastings has exploded into the eighth annual Palm Desert Food & Wine Festival, set to take place March 23 â 25. Organized by Palm Springs Life and presented by Agua Caliente Casino Resort Spa, the three-day event presents some of most prominent and accomplished names in the food industry, including chefs, vintners and craft beer brewers from across the country. The event welcomes all who share a love for good food and fine wine to the tented area on the upper parking level of the Gardens on El Paseo, taking over the space following the conclusion of El Paseo Fashion Week. On Friday, a James Beard Gourmet Four-Course Luncheon prepared by celebrity chefs kicks off the weekend. Star chefs showcasing their culinary talent at this lunch include Laura Werlin, one of the countryâs foremost authorities on cheese and a James Beard Awardâwinning author of six books on the subject;
Richard Blais, chef, restaurateur, James Beard Awardânominated author of Try This at Home and So Good, and podcast host of âStarving for Attentionâ; Fabio Viviani, acclaimed chef, culinary personality, restaurateur, cookbook author, and winner of Top Chefâs Fan Favorite title; and Zac Young, named one of the top 10 pastry chefs in America in 2015, creator of viral dessert sensation The PieCaken, finalist on Bravoâs Top Chef: Just Desserts, and pastry director of Craveable Hospitality Group. Each chef presents one of four courses paired with wine. Reserved seating is $150 per person and general admission is $125 per person. A portion of the proceeds will be donated to the Friends of the James Beard Foundation and to Coachella Valleyâs FIND Food Bank. Saturday and Sunday feature the âGrand Tastingsâ, with general admission tickets available from noon to 4 p.m. for $100 per person and premier pass tickets from 11 a.m. to 4 p.m. for $135 per person. The Grand Tasting sessions will feature delectable morsels from more than
40 restaurants, created by renowned chefs from the Coachella Valley and all across California. More than 60 premium and sparkling wines, craft beers, and spirits will be offered as well, and participants will be able to interact with the vintners and chefs to discuss the offerings. Premier Pass tickets will include early entrance to the event, special tastings, and exclusive celebrity chef demonstrations. Thereâs also a third level of entry on Saturday, the Premier Grand Tasting with Zac Youngâs âCakery,â from 10 a.m. to 4 p.m. This hot ticket will offer early tastings and an exclusive celebrity chef demonstration from the aforementioned Chef Zac Young. Guests will learn how to ice and frost cake layers for a smooth and seamless look and listen while Young shares tricks and hacks for decorating scrumptious treats to eat and share on social media. From disco dust to drip cakes, Young covers every aspect of creating gorgeous and delicious cakes. Throughout the day on Saturday, there will be other chef demonstrations, some of which will include:
11:15 a.m. Gail Simmons, Author, Food & Wineâs Special Projects Director and judge on Bravoâs Top Chef , includes book signing (premier ticket only) 12:15 p.m. Leanne Kamekona, Executive Chef Agua Caliente Casino Resort Spa 1:45 p.m. Jae Ho Bang, Executive Chef, Morganâs in the Desert 3:30 p.m. Jennifer Town, Executive Chef, Ingleside Inn & Melvynâs Restaurant 12:30 p.m. Fabio Viviani, Chef, Culinary Personality, Restaurateur, and Cookbook Author 1:15 p.m. Andie Hubka, Executive Chef/Owner Cork & Fork and Heirloom Craft Kitchen 3 p.m. Engin Onural, Executive Chef/Owner, The Venue Sushi Bar & Sake Lounge and Sandfish Sushi & Whiskey CONTINUED ON PAGE 5
ENTERTAINMENT
RECIPE
FUNNY COMICS
Check out this weekâs calendar listings to get your weekend started.
Fast food from the freezer: Fast freezer Turkey patties.
The Spats, Just like Cats & Dogs, Theyâll do it every time.
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