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Stephan Pyles, Nancy Silverton, and Jimmy Schmidt Triple-Teaming La Quinta

Stephan Pyles

Stephan PylesPhoto: Tatiana Arbogast

Promising new just blew in from The Palm Desert this afternoon, as La Quinta Resort & Club announces the appearance of two great chefs alongside sustainable superstar Jimmy Schmidt, of the property's own Morgan's in the Desert. On February 25th, Southwestern trailblazer Stephen Pyles and L.A.'s own local hero, Nancy Silverton, will come together to collaborate with Schmidt on a five-course wine dinner organized by Celebrity Chef Tour, capped by dessert from pastry chef Patrick Nettle and vino from Portland's Domaine Serene Vineyards and NorCal's Pruett Vineyard. What's going to be served here?

Saturday's dinner follows a tasting event on Friday night that finds the same trio cooking at a walk-around-and-nibble "Chefs Night Out BBQ and Wine," where Silverton will make Mozza's caprese and Pyles will cook 24-hour pork belly with foie mousse alongside the property's entire culinary unit. The three chefs are creating distinct menus for both night, with Saturday's dinner finding Silverton on bacon-wrapped quail duty, Schmidt playing with Santa Barbara black cod, and Pyles wrapping a Texan wild boar with smoked bacon, paired with yucca and huitlacoche hash.

See the menu for the February 25th dinner below and make reservations at 760-564-7600. Tickets for the "Chef's Night Out BBQ" are $95 per person and $195 for the following night's Celebrity Chef Tour dinner. Tickets to both nights can be purchased together for $230.

Saturday, February 25th
At Morgan's in the Desert
La Quinta Resort & Club

MENU

Reception
Tiny Tastes from Each Chef
w/
Sugura Viudas Brut Reserve

* * * * * *

First Course (Chef Jimmy Schmidt)

Pan Roasted Santa Barbara Black Cod
Meyer Lemon Infused Pasta Pearls & Ginger Emulsion
w/
2009 Domaine Serene "Clos du Lune" Chardonnay

* * * * * *
Second Course (Chef Nancy Silverton)

Grilled Quail
Wrapped In Pancetta with Radicchio and Honey
w/
2007 Domaine Serene "Evenstad Reserve" Pinot Noir

* * * * * *
Third Course (Chef Stephan Pyles)

Smoked Bacon Wrapped Texas Wild Boar
with Yucca-Huitlacoche Hash & Blackberry Mole
w/
2009 Pruett Rolex Syrah

* * * * * *

Fourth Course (Chef Jimmy Schmidt)

Slow Roasted Black Spiced Prime Sirloin
Sliced atop Morbier Laced Root Tian

Cabernet Pear & Chanterelle Salad
w/
2008 Pruett Cabernet Sauvignon

* * * * * *

Dessert (Chef Patrick Nettle)

Nocturn Chocolate Brûlée Tart
Curried Pecan Crust & Nibs
w/
Burnt Sugar & Black Salt Caramel Ice Cream

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